TESDA Technical-VocationalTESDA NC II
Bread and Pastry Production NC II
Hands-on baking, cake decorating, and commissary production for café or hotel careers.
Duration
8 weeks
Curriculum Load
141 hours
Delivery Mode
on-campus
Credential Awarded
TESDA NC II
Program Overview
What this program prepares you for
Students practice dough fermentation, viennoiserie, and plated dessert work in DCCP’s training kitchen.
Key Program Highlights
Temperature-controlled baking labs
Industry chef demos
TESDA assessment rehearsals
Core Learning Outcomes
- 01Produce breads, pastries, and specialty confections
- 02Apply food safety and costing basics
- 03Prepare for TESDA NC II assessment
Academic Structure
Curriculum Roadmap
Step-by-step progress from foundational concepts to advanced lab simulations and supervised on-the-job training.
Stage 1Module 1: Bakery Classics
Scaling, mixing, proofing, baking, and finishing techniques.
Stage 2Module 2: Specialty & Assessment Prep
Decorating, product costing, and mock TESDA evaluation.
Employment Opportunities
Career Pathways & Real-World Roles
Our programs are curated with regional industry partners so graduates qualify immediately for in-demand roles.
Employable in commissaries, hotels, and cafés
Set up micro-bakery ventures
Admissions Checklist
Enrollment Requirements
Submit clear copies or present originals to the Baguio admissions office for registration.
1High school graduate
2Medical certificate
3Barangay clearance
Application Timeline:
New intakes every 2 months
Ready to Join DCCP?
Begin your admission application today.
Start your application online or speak with our admissions advisors for guidance on credit evaluation and scholarships.