Bread and Pastry Production NC II (141 Hours)

Program Vision

The highest provider of competent commis-pastry or baker in the region.

Program Mission

To deploy proficient commis-pastry or baker with knowledge and skills in producing bakery products in commercial food production in response to the 21^st century challenges.

Program Goal

To deploy a proficient competent workforce to the hotel and restaurant industry by providing learners with balanced training, combining theory and practical experience in the specific skills involved in producing bakery products in commercial food production.

Program Objectives:

In order to achieve the Program Goal the following Program Objectives must be achieved yearly:

1. To graduate 95% of the enrolled learners in Bread and Pastry Production NC II.
2. To assess 100% of the learners graduated in  Bread and Pastry Production NC II.
3. To go beyond the national baseline of 84% by four (4) percent higher in the certification rate of graduates.
4. To ensure 65% employment of previous and current graduates of Bread and Pastry Production NC II.
5. To maintain at least two (2) active partner companies/institutions for Supervised Industry Learning (SIL), and entrepreneurial and job placement assistance.
6. To conduct at least two (2) community outreach activities.