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Fundamentals in Bread & Pastry Production 

A technical-vocational program that develops the skills of students in preparing and producing bakery products, pastry products, cakes and desserts.

Program Overview

Fundamentals in Bread & Pastry Production (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.

Course Duration

144 Hours (24 Sessions) + 300 Hours Internship ( Local or International)

Course Curriculum

  • Preparation of White Loaf and Whole Wheat Bread​

  • Basics of Dough and Dough handling

  • Preparation of French Baguette & Crispy Bread Rolls

  • Preparation of Brioche & Croissant  

  • Danish Pastry with various fillings

  • Muffins and Cup Cakes and Cookies

  • Storage of Bread Products 

  • Decoration of Bakery Products

  • Sponge Cake and variations

  • Preparation of various Tarts, Tartelette & Pie

  • Preparation of Chocolate Mousse & Fruit Mousse

  • Preparation of Brownies and Cookies

Internship Opportunities

With this program, the students are eligible to gain international experience in any of these countries: Southeast Asian Countries or Poland

Advanced Global Skills is our education provider partner that helps our students to participate in internship or pathway programs abroad.

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