TESDA Bread and Pastry Production NC II Course

The Bread and Pastry Production NC II course comprises competencies necessary for individuals to maintain cleanliness of equipment, tools, and utensils. It also involves preparing, portioning, and plating pastries, breads, and desserts for guests in various hospitality establishments such as hotels, motels, restaurants, clubs, canteens, resorts, luxury lines/cruises, and related operations.

Also read: TESDA Food Processing NC II Course

This qualification equips individuals with the skills to deliver high-quality baked goods and desserts in a professional setting. From ensuring sanitation standards to creating visually appealing pastry presentations, this certification covers a range of tasks essential for success in the bread and pastry production industry.

Bread and Pastry Production NC II

What is Bread and Pastry Production NC II?

This course teaches skills needed to clean equipment, prepare pastries, bread, and desserts for guests in various hospitality settings like hotels, restaurants, and resorts.

A person with this Qualification is competent to be:

  • Commis – Pastry
  • Baker

To successfully complete the short-term course, a minimum attendance of 141 hours is mandatory.

Bread and Pastry Production NC II
Facebook Image: TESDA


There are several reasons to consider Bread and Pastry Production NC II:

  1. Skills Enhancement: The Bread and Pastry Production NC II course is designed to enhance your skills in bread and pastry production. It provides a comprehensive understanding of modern baking techniques, equipment, tools, and utensils, thereby improving your practical skills in this field.
  2. Vocational Training: This course serves as an effective vocational skill for senior high school students and others seeking career tracks in Technical Vocational Livelihood (TVL). This provides a hands-on experience that can be directly applied in the workforce.
  3. Entrepreneurial Opportunities: The course not only covers the technical aspects of baking but also includes business skills necessary if you plan to start your own bakery. This equips students with the knowledge to manage their own businesses in the future.
  4. Certification: Upon completion of the course, students receive the NC II (National Certificate II) in bread and pastry, which is a recognized certification that can improve job prospects in the baking industry.
  5. Diverse Knowledge: The course provides knowledge on the preparation of international desserts and basic cakes, giving students a diverse set of skills and knowledge, making them versatile in the field.

Units of Competency

The Qualification includes the following Units of Competency:


  • Participate in workplace communication
  • Work in team environment
  • Practice career professionalism
  • Practice occupational health and safety procedures


  • Develop and update industry knowledge
  • Observe workplace hygiene procedures
  • Perform computer operations
  • Perform workplace and safety practices
  • Provide effective customer service


  • Prepare and produce bakery products
  • Prepare and produce pastry products
  • Prepare and present gateaux, tortes and cakes
  • Prepare and display petits fours
  • Present desserts

Sample of Certificate of Completion


Training Duration

  • Basic: 18 hours
  • Common: 18 hours
  • Core: 105 hours

Total: 141 hours

Also read: TESDA Cookery NC II Course


Trainees or students who wish to enter these qualifications should have the following:

  • Proficient in basic math
  • High school diploma or equivalent
  • Able to communicate in basic English verbally or in writing
  • Pleasant personality
  • Physically and mentally healthy
  • Demonstrates good moral character


To register for the TESDA Bread and Pastry Production NC II Course, please ensure you have the following documents ready for submission:

  1. PSA Birth Certificate
  2. High School or College Diploma
  3. Certified True Copy of Official Transcript of Records or Form 137
  4. Certificate of Good Moral Character or GMRC
  5. 1 x 1 and/or 2 x 2 pictures

To obtain additional information, kindly reach out to the enrollment site relevant to your needs. It is essential to acknowledge that specific requirements may differ.

Also read: TESDA Bartending NC II Course

Trainer’s Qualifications

  • Attendance of relevant Bread and Pastry Production trainings and seminars required for patisserie trainers
  • Completion of Trainers Training Methodology Course (TM II) or equivalent required
  • Good moral character
  • Holder of Bread and Pastry Production NC level II or equivalent
  • Minimum 2 years industry experience
  • Must have pleasing personality
  • Proficient in bakery/pastry productions (for Bread and Pastry Production trainers)

These qualifications are important for a Bread and Pastry Production trainer as they certify the trainer’s expertise to effectively teach others.

Video: National Assessment I Bread & Pastry Production NC II


The Bread and Pastry Production NC II Course provides competencies in pastry and bread preparation for hospitality. It enhances skills in baking, sanitation, and offers vocational training. Benefits include skill enhancement, certification, and diverse knowledge. Training is 141 hours covering basic, common, and core competencies. Requirements for enrollment include math proficiency, high school diploma, English skills, pleasant personality, and good character. Trainers must meet specific qualifications.

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