GOALS:

To establish a program in BPP  NC II that leads in the development of young and qualified trainees through hotel and hospital management approach and adapting new techniques and technologies to meet industry requirements and standards. 

OBJECTIVES:

• To increase the number of Enrolled, Graduates, Assessed, and Certified by 5% annually

• To establish more linkages with  Small and Medium Enterprises, LGUs, and NGOs through  Entrepreneurship Program by 5% per year

• To strengthen the monitoring of BPP  NC II Graduates by achieving a 5% increase in the number of employed graduates

• To continuously adapt practices for greening the environment by implementing one activity per year.

The Bread and Pastry Production NC II qualification consists of competencies that a person must achieve to prepare and produce bakery products, prepare and produce pastry products, prepare and present gateaux, tortes and cakes, prepare and display petit fours, and  present deserts.

The Units of Competency comprising this Qualification include the following:

BASIC COMPETENCIES

1.  Participate in workplace communication

2.  Work in a team environment

3.  Solving/addressing general workplace problems

4.  Developing career and life decisions

5.  Contribute to workplace innovation

6.  Present relevant information 

7.  Practice occupational safety and health policies and procedures 

8.  Exercise efficient and effective sustainable practices in the workplace

9.  Practice entrepreneurial skills in the workplace

COMMON COMPETENCIES

1. Develop and update industry knowledge

2. Observe workplace hygiene procedures

3. Perform computer operations

4. Perform workplace and safety practices

5. Provide effective customer service

CORE COMPETENCIES

1. Prepare and produce bakery products

2. Prepare and produce pastry products

3. Prepare and present gateaux, tortes, and cakes

4. Prepare and display petits fours

5. Present desserts

A person who has achieved this Qualification is competent to be:

• Commis -  Pastry

• Baker

Training Delivery Method:

• Blended Learning

Training Duration:

• 143 Hours