Bread and Pastry Production NC II

Overview

The Bread and Pastry Production NC II program at Academia de Tecnologia in Mindanao (ADTM) is designed to provide students with the knowledge and skills necessary to excel in the baking and pastry industry. This program combines theoretical learning with practical hands-on training to equip students with the techniques and expertise needed to produce a wide variety of bread and pastry products.

Curriculum Highlights

1. Baking Fundamentals: Students learn the basic principles of baking, including ingredient selection, measurement, mixing techniques, fermentation, and baking temperatures and times.
2. Pastry Making Techniques: The curriculum covers a range of pastry making techniques, including dough preparation, shaping, filling, and finishing for various pastry products such as pies, tarts, cookies, and cakes.
3. Bread Production: Students gain practical experience in bread production, including mixing and kneading dough, shaping loaves, proofing, and baking, to produce a variety of breads such as rolls, baguettes, and specialty breads.
4. Cake Decoration: Students learn cake decoration techniques, including icing, frosting, piping, and decorating, to create visually appealing and professionally finished cakes for special occasions and events.
5. Food Safety and Sanitation: The program emphasizes the importance of food safety and sanitation practices in the baking and pastry industry, including proper handling, storage, and hygiene protocols to ensure product quality and customer safety.

Career Opportunities

Graduates of the Bread and Pastry Production NC II program are prepared for various career opportunities in the baking and pastry industry. They may pursue roles such as:

• Pastry Chef
• Baker
• Cake Decorator
• Bakery Assistant
• Bread Production Worker
• Pastry Cook
• Bakery Supervisor
• Entrepreneur (Bakery Owner)

The Bread and Pastry Production NC II program at Academia de Tecnologia in Mindanao is accredited by the Technical Education and Skills Development Authority (TESDA), ensuring that it meets national standards of quality and excellence in vocational education.

With hands-on training in baking and pastry production techniques, food safety knowledge, and practical experience in the industry, graduates of ADTM’s Bread and Pastry Production NC II program are well-equipped to pursue successful careers in the thriving baking and pastry industry.