INTERNATIONAL DIPLOMA COURSES

BREAD AND PASTRY PRODUCTION NC-II

(TESDA Course)

Our Bread and Pastry Production NC-II is a course that will provide you with the basic knowledge on preparation of international desserts and basic cake production.

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.

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 in undergraduate courses such as BS in Hotel and Restaurant Management (BSHRM) and BS in Tourism (BST).




Short Summary about the Curriculum


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)
  • Develop and update industry knowledge
  • Observe workplace hygiene procedures
  • Perform computer operations
  • Perform workplace and safety practices
  • Provide effective customer service
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




Requirements


HIGH PRIORITY (Before Class Starts)

1. Medical Certificate (need to request the ff. Cbc, Urinalysis, Fecalysis, X-ray, Drug Test and Hepa A&B screening and physical examination) We can give a referral for your medical.

2. For minors, Parents or Legal Guardian Consent.

3. Long White Folder

MEDIUM PRIORITY (At the First Day of Class)

4. Photo copy of Birth Certificate or Civil Registry

5. School Credentials

At least one of the following:

a.High School Diploma or Form 137 b.College Diploma or TOR

6. Barangay or Police or NBI clearance,

LAST PRIORITY (When Student Has Chef Uniform)

7. 5 pieces “Passport-size” picture in Chef Uniform with white background.

8. 2 pcs. “1x1-size” picture in Chef Uniform with white background.

9. 1 whole body picture in complete in Chef uniform with white background.

10. Resume – Apicius Format




Duration and Schedule


144 Hours (24 Sessions)

2 Sessions per week,

6 hours per Session

  • Sat- Sun ( 8AM – 2PM)

  • Sat- Sun ( 2PM – 8PM)




Included in the Course


  • Detailed Course Book
  • Recipes and Information Hand Outs
  • Ingredients for all cooking sessions
  • Free use of all Equipments and Utensils during the course
  • 1 Set of Chef’s Uniform & Shoes
  • 1 Set of Knives





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