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1. BREAD AND PASTRY
PRODUCTION NC II
BREAD AND PASTRY PRODUCTION
PROGRAM OVERVIEW
NC II

2.  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

3. Course Structure
Basic Competencies (18
hours)
Participate in workplace
communication
Work in a team environment
Practice career professionalism
Practice occupational health
and safety procedure

4. 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

5. 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
Course Structure

6. Is Bread and Pastry
Production profession?

7.  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.

8. What skills, traits
and attitude will
help you succeed in
this course?

9.  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.

10.  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.

11.  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.

12. How difficult is
Bread and Pastry
Production NC II?

13. Assessment and
Certification

14. Career
Opportunities for
Bread and Pastry
Production NC II
graduates

15.  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

16.  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