BREAD AND PASTRY PRODUCTION

NC II

BREAD AND PASTRY PRODUCTION

PROGRAM OVERVIEW
NC II
 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).
 Course Structure

Basic Competencies (18 hours)

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

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
 Course Structure

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
Is Bread and Pastry Production
profession?
 Some jobs related to baking and pastry, such
as a Pastry Chef, are considered professions.
However, finishing the Bread and Pastry
Production NCII will not make you a
professional, it is just an entry point to the
bread and pastry making industry. Only after
years of working experience will you be
considered a professional Baker / Pastry
Chef.
What skills, traits and
attitude will help you
succeed in this course?
 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.
 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.
 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 practicum, 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?
Assessment and
Certification
Career
Opportunities for
Bread and Pastry
Production NC II
graduates
 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 breads.
 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 implementing 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