BREAD AND PASTRY PRODUCTION NC II

  • Change this Subheading

    Program Overview:

    Bread and Pastry Production NC II (also known as Baking and Pastry Production NC II) is a technical-vocational program that develops the skills of students in preparing and producing bakery/pastry products, cakes, and desserts.

    Students of the Bread and Pastry Production NC II program are trained in using modern baking techniques, equipment, tools and utensils, and other baking appliances. Students are also taught about different presentation methods, sanitation, and safety.

    The bread and Pastry Production NCII program is regulated by TESDA (the regulating body for vocational courses) and offered by TESDA accredited training institutes. The program may also be incorporated into undergraduate courses such as BS in Hotel and Restaurant Management (BSHRM) and BS in Tourism (BST).

    Course Structure:

    The course structure for Bread and Pastry Production NC II is divided into the following modules:

    Basic Competencies (18 hours):

    • Participate in workplace communication
    • Work in a team environment
    • Practice career professionalism
    • Practice occupational health and safety procedure

    Common Competencies (18 hours):

    • Participate in workplace communication
    • Work in a team environment
    • Practice career professionalism
    • Practice occupational health and safety procedure

    Core Competencies (105 hours):

    • Prepare and produce bakery products
    • Prepare and produce pastry products
    • Prepare and present gateaux, tortes, and cakes
    • Prepare and display petits fours
    • Present desserts

    Lessons in the Bread and Pastry Production NC II program are taught to students through classroom lectures and demonstrations. Students are assessed and evaluated at the end of every module discussion through direct observation, simulations, practical demonstrations, and oral and written exams

    Career Opportunities for Bread and Pastry Production NCII Completers:

    • Kitchen Helper – cleans and sanitizes kitchen equipment; assists in basic food preparation; receives and stores products in kitchens.
    • Plant Bakers – work for bread factories, using machinery to produce bread and pastry products.
    • In-store Bakers – these people produce bread and baked goods in a retail store, sometimes using pre-prepared or part-baked products from a factory.
    • Master/Craft Bakers – much more likely to bake from scratch and are usually employed by a small-scale, independent bakery or a restaurant kitchen. A craft baker may specialize in a certain type of bread or baking process and will offer specialist goods and services, such as patisserie and cake decoration.
    • Cake Decorator – works at a bakery, grocery store, or specialty cake shop and decorates cakes using a variety of tools, materials, and food items. Cake decorators prepare icings, apply toppings and decorate cakes by writing customized messages.
    • Pastry chef – in charge of and trained in the production of desserts, pastries, and pieces of bread.
    • Commis – junior chef
    • Line Cook – “station chef”, is the chef designated to take charge of a certain area of food production, such as cake and dessert preparation and other related products.
    • Bakery Sanitation Manager – responsible for general sanitation of the plant. Looking, after all, on-the-job activities, product safety, legality, quality, etc.
    • Bakery technologist – responsible for the development, creating, launching, and implement new products and commercialization of new and existing products.
    • Caterer – plans, makes, transports, and serves food for meetings, parties, weddings, organizational fêtes, and a host of other events. Some caterers specialize in baked goods and pastries.
    • Bakery Owner