Available courses

Bread and Pastry Production NCII

Welcome to the Bread and Pastry Production NCII course! This program is designed to equip learners with the essential knowledge, skills, and attitudes required in preparing, baking, and presenting a variety of bread, pastries, and other baked products.

In this course, you will learn:
✔️ Fundamentals of baking, including ingredients, tools, and equipment
✔️ Preparation techniques for dough, batter, and fillings
✔️ Baking and decorating bread, cakes, and pastries
✔️ Food safety, hygiene, and sanitation in baking
✔️ Business opportunities in the baking industry

This course follows the TESDA Bread and Pastry Production NCII curriculum, ensuring that learners gain competencies aligned with industry standards. By the end of this training, you will be prepared for assessment and certification, paving the way for career opportunities in the bakery and pastry industry.

Get ready to bake your way to success! 🍞🥐🎂

Shielded metal arc welding (SMAW) is a fusion welding process that uses a consumable, flux-coated electrode to create an arc between the electrode and the work piece. Molten metal travels from the electrode via the electrical arc and is deposited into the work piece. The flux coating is also melted and it surfaces on top of the molten weld pool in the form of slag.

Shielded metal arc welding is one of the oldest arc welding processes and is one of the simplest and affordable welding processes that can be used to make quality weldments. This is due to the simplicity of the equipment needed for shielded metal arc welding. All the process requires is a constant current power source, an electrode, an electrode holder, a ground clamp and a work piece.

Is a technical-vocational program that develops the skills of students in the preparation and mixing of alcoholic and non-alcoholic beverages. Student are taught the basics/characteristics of different alcoholic beverages, appropriate tools and glassware to be used and how to serve drinks.

“Education is one thing no one can take away from you.” —Elin Nordegren



Cookery is defined as a “chemical process”, the mixing of ingredients; the application and withdrawal of heat; decision making, technical knowledge, and manipulative skills. In the more advanced stages, a further element occurs- that of creativity. Cookery is considered to be both an art and technology. Food preparation is a modern term in professional cookery. It denotes preparation and cooking. It follows a flow pattern which commences with the purchasing and selection materials, their handling, processing and the ultimate presentation of dishes to customers, where “food service” takes over. In French, the word cuisine denotes –the art of cooking-preparing dishes and the place kitchen in which they are prepared.

Today’s “food-savvy” customers are a widely traveled group. They have increased exposure to other countries food and restaurants and this has spurred them to have an interest in having these cuisines available at home. The result is growth in food outlets specializing in previously ‘unknown’ foods’. The publics’ growing interest in grain, legumes, fish, vegetables, and fruits, along with a desire to reduce overconsumption of animal fat, protein and sodium have helped popularize nutritional cooking. Furthermore, they have spurred fundamental changes in the preparation and presentation of traditional foods. An evening out for dinner to a restaurant has become a form of entertainment – a restaurant is a destination where one can savor a quality experience. To provide this experience a number of things go hand in hand. At the front of the house, it’s the manager and his team who provide impeccable service in a beautiful and apt restaurant setup, but the most important figure is the chef who with his brigade of staff churns out exquisite food to satisfy every palate.

Although cooking may have once been considered a less desirable job, today chefs are a new breed- respected, even admired, for their skill, craftsmanship and even artistry. Some chefs have received so much press coverage that their names are household words. The elevation of the status of the chef helps attract bright and talented people to the industry.


The BREAD AND PASTRY PRODUCTION NC II Qualification consists of competencies that person must achieve to be able to clean equipment , tools and utensils and prepare, portion and plate pastries, breads and other dessert items to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury lines/cruises and other related operations.

Is a technical-vocational program that develops the skills of students in the preparation and mixing of alcoholic and non-alcoholic beverages. Student are taught the basics/characteristics of different alcoholic beverages, appropriate tools and glassware to be used and how to serve drinks.