Bread and Pastry Production NC II

PROGRAM GOALS:

1. To provide quality training implementation of competency-based thru providing adequate tools, equipment, supplies and materials to be used in the workstation.
2. To produce 90% quality and globally competitive graduates who are prepared to work as baking professionals in hotels, resorts, restaurants and luxury cruises.
3. To provide baking enthusiast with the knowledge, skills and attitude thru utilizing contemporary and classical quality products leading to entrepreneurship
4. To create new, innovate techniques, process or even artifacts through research and experimentations

PROGRAM OBJECTIVES:

1. Perform vital skills on accurate measuring, understanding the function of key ingredients, dough processing and bakeshop equipment required during preparation.
2. Apply baking and pastry concepts, production techniques and preparation to include cake preparation, icing and decorating principles through research and experimentations.
3. Demonstrate trainees’ extensive practice during practical hands-on activity in all areas of competencies for bread, cakes and pastries.
4. Demonstrate advanced mastery of baking, presentation and entrepreneurial skills at a professional level.