Bread and Pastry Production (BPP) NC II

This Manual provides varied and relevant activities and opportunities to determine your understanding of the key concepts and to demonstrate core competencies as prescribed in the TESDA Training Regulation in Bread and Pastry Production. This manual is specifically crafted to focus on the different activities that will assess your level in terms of skills and knowledge necessary to get a Certificate of Competency and/or National Certification (NC II).

Update: These learning materials may now be downloaded without making a request.

Approved learner's manual by the DepEd in 2016.

• Bread and Pastry Production Learner's Module

Modules prepared by Tech-Voc Unit of DepEd for tech-voc schools:

• Module 1 -  Preparing Sandwiches Hot and Cold 
• Module 2 - Preparing Ingredients, Tools, Utensils, and Equipment for Baked Products
• Module 3 - Preparing Yeast Based Products
• Module 4 - Preparing and Presenting Cakes
• Module 5  - Preparing Pastry Products for Patisseries  
• Module 6 - Packaging Prepared Food Stuff
• Module 7 - Providing Effective Costumer Service