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Data Center Collegeof The Philippinesof Baguio City, Inc.
Programs/Bread and Pastry Production (BPP NC II)
TESDA Technical-Vocational · National Certificate II (NC II)

Bread and Pastry Production (BPP NC II)

An intensive 141-hour commercial baking qualification training students in artisan breads, yeast doughs, flaky pastries, sponge cakes, decorative icing, and bakery cost control leading to TESDA NC II certification.

Register for BPP NC IIInquire with Admissions
Duration141 Training Hours
Curriculum141 Hours
Deliveryon-campus
Vouchers & AidEligible

Overview

The Bread and Pastry Production NC II program is an intensive, practical baking course. Working in DCCP's commercial baking laboratory with deck ovens, planetary mixers, and proofers, students master the exact measurements, temperature science, fermentation, shaping, and decorating required to produce commercial-grade breads, pies, pastries, and cakes.

·Bake commercial artisan breads, dinner rolls, pandesal, baguettes, and sweet doughs
·Produce flaky puff pastries, shortcrust pies, fruit tarts, and choux pastries (eclairs, cream puffs)
·Bake, assemble, and decorate celebration cakes with buttercream, royal icing, and fondant
·Prepare plated desserts, mousses, custards, and petits fours
·Full preparation and on-site testing for TESDA National Certificate II (NC II)

Curriculum Progression

01.Module 1: Baking Science & Bread Products
Baking Tools & Oven CalibrationYeast Breads & RollsSweet Dough VariationsBread Quality Control
02.Module 2: Pastry Products, Pies & Tarts
Short Crust & Flaky PastryPies, Tarts & FillingsChoux Pastry (Cream Puffs)Pastry Presentation
03.Module 3: Sponge Cakes, Gateaux & Tortes
Cake Chemistry & MethodsButtercream & Icing TechniquesLayer Cake AssemblyCake Fault Diagnostics
04.Module 4: Plated Desserts & NC II Assessment
Petits Fours & Plated DessertsBakery Costing & PackagingMock Assessment DrillsTESDA NC II Assessment

Career Pathways

Certified Commercial BakerPastry Cook / Commis Baker in Hotel KitchensCake Decorator & Custom Cake ArtistBakery & Pastry Shop Business OwnerOverseas Baker / Pastry Staff (POEA / DMW accredited)TESDA National Certificate II (NC II)Commercial BakerHotel Pastry CookIndependent Bakery Starter

Tuition & Financial Aid

Estimated Tuition

TESDA scholarship vouchers eligible · Materials and lab usage included

Voucher & Subsidy

TESDA STEP / TWSP scholarship voucher eligible. Includes all raw baking ingredients and equipment.

Admissions Requirements

  • 1.High School Diploma or ALS Certificate (Open to all educational backgrounds)
  • 2.PSA Authenticated Birth Certificate
  • 3.Medical Certificate (Fit to handle food and kitchen work)
  • 4.Barangay Clearance
  • 5.2x2 ID Photos with white background (4 copies)

Ready to begin?

Applications for AY 2026–2027 are now open.

Apply for Admission