Entry Requirements for Bread and Pastry Production NC II

The basic requirements for trainees of Bread and Pastry Production NC II as set by TESDA are:

• Can communicate in basic English either oral and written
• At least high school graduate
• Physically and mentally fit
• With good moral character
• Can perform basic mathematical computation
• With pleasing personality

What skills, traits and attitude will help you succeed in this course?

• Culinary skills – before enrolling in this program, students must evaluate themselves first whether they have a flare for baking or not. Usually, students who have no knowledge on this area will have a more difficult time.
• Accuracy – while aesthetic is important, the taste of baked products and pastries depends very much on accurate implementation of recipes and preparation procedures; a student must be able to remember step by step process, prepare and mix the accurate amount of ingredients.
• Technical Skills – the ability to learn, operate and control properly and safely an extensive range of equipment, tools and instruments used in pastry making and baking.
• Basic oral and written English skills – during the on the job training (OJT), students are assigned in different establishments such as hotels, resorts, restaurants and a lot more where the use of English is important both to entertain customers and for job related tasks.
• Basic math skills – must possess basic math skills, especially knowledge of fractions, in order to precisely mix recipes, weigh ingredients, or adjust the mixes.
• Creativity – presentation is very important when talking about cakes, desserts and pastries; because they require intricate decorations, students must have the innate artistic ability to present finished products in an impressive way.
• Endurance – the ability to withstand tiresome work such as standing up for long periods of time while they prepare dough, monitor baking, or package baked goods and being in the kitchen where the environment may be uncomfortable and the room temperature is always warm
• Patience – during the practicums, you will not always be able get things right and creates breads, pastries and desserts to perfection so you must have the patience to move forward and practice more.

How difficult is Bread and Pastry Production NC II?

Bread and Pastry Production NC II is not a difficult program. The topics/modules in the program are easy to understand. There are no difficult or challenging requirements in the program.

Technical-vocational programs follow a modular approach in classroom instruction which makes it easier for students to learn. Modular Instruction is a type of teaching method that follows a specific set of planned learning activities and exercises. These activities are contained in a short booklet called a module. Students are allowed to proceed with their own learning pace (self-pacing). Instructors provide timely feedback, allowing students to improve their skills.

How long does it take to complete the Bread and Pastry Production NC II program in the Philippines?

The standard completion time of the Bread and Pastry Production NC II program as recommended by TESDA is 141 hours: 18 hours of Basic Competencies, 18 hours of Common Competencies and 105 hours of Core Competencies. However the duration may be longer due to the OJT or the school's curriculum.

On the Job Training (OJT)

Training institutes may include an On the Job Training (OJT) in the Bread and Pastry Production NCII program. Students may be assigned in different establishments such as restaurants, bakeries, hotels, resorts and other related operations. The student will report to the designated authority in the agency who will supervise and guide his practice. The assigned authority will evaluate the student periodically and submit an evaluation form to the assigned TVET trainer.