NC II Certificate in Bread & Pastry Production
Description:
This program prepares graduates for entry-level employment as an assistant baker
or pastry chef in restaurants, catering companies, cargo ships and other bakery
establishments. Students learn the fundamentals of bread, pastry, and desserts
preparation through lecture and practical sessions. After completing the six-month
course, graduates go through a 2-month OJT program to experience actual kitchen
operations.
This is an ideal program for students and for professionals interested in a career in
pastry. This program is also designed to assist experienced chefs gain recognition
and qualification by acknowledging their current skills and abilities and providing gap
training where required.
This once-a-week course is also designed for working students or professionals
who would like to gain knowledge and skills in pastry and bakery production. It
comes with a TESDA National Certificate II, which could help start a career in the
pastry field.
COURSE OUTLINE:
Classroom Training:
HACCP Food Safety
Pastry Product Categories
Product Knowledge and Application
Basic Dough 1, 2, and 3
Hands-on Training:
Biscuit/Masse and Preparations 1 & 2
Pastry Technique Demonstration
Warm and Cold Desserts
International Desserts
Internship is required
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