Over view of the courses offered in San Antonio National High School under Technical Vocational Livelihood Course Home Economics Track.
Bread & Pastry Production NC II in the Philippines
Program Overview
Bread and Pastry Production NC II (also known as Baking and Pastry Production NC II) is a technical-vocational program that develops the skills of students in preparing and producing bakery/pastry products, cakes and desserts.Students of the Bread and Pastry Production NC II program are trained in using modern baking techniques, equipment, tools and utensils and other baking appliances. Students are also taught about different presentation methods, sanitation and safety.
Bread and Pastry Production NCII program is regulated by TESDA (the regulating body for vocational courses), and offered by TESDA accredited training institutes. The program may also be incorporated in undergraduate courses such as BS in Hotel and Restaurant Management (BSHRM) and BS in Tourism (BST).
Course Structure
The course structure for Bread and Pastry Production NC II is divided into the following modules:- Basic Competencies (18 hours)
- Participate in workplace communication
- Work in a team environment
- Practice career professionalism
- Practice occupational health and safety procedure
- Common Competencies (18 hours)
- Develop and update industry knowledge
- Observe workplace hygiene procedures
- Perform computer operations
- Perform workplace and safety practices
- Provide effective customer service
- Core Competencies (105 hours)
- Prepare and produce bakery products
- Prepare and produce pastry products
- Prepare and present gateaux, tortes and cakes
- Prepare and display petits fours
- Present desserts
Is Bread and Pastry Production profession?
Some jobs related to baking and pastry, such as a Pastry Chef, are considered professions. However, finishing the Bread and Pastry Production NCII will not make you a professional, it is just an entry point to the bread and pastry making industry. Only after years of working experience will you be considered a professional Baker / Pastry Chef.Entry Requirements for Bread and Pastry Production NC II
The basic requirements for trainees of Bread and Pastry Production NC II as set by TESDA are:- Can communicate in basic English either oral and written
- At least high school graduate
- Physically and mentally fit
- With good moral character
- Can perform basic mathematical computation
- With pleasing personality
What skills, traits and attitude will help you succeed in this course?
- Culinary skills – before enrolling in this program, students must evaluate themselves first whether they have a flare for baking or not. Usually, students who have no knowledge on this area will have a more difficult time.
- Accuracy – while aesthetic is important, the taste of baked products and pastries depends very much on accurate implementation of recipes and preparation procedures; a student must be able to remember step by step process, prepare and mix the accurate amount of ingredients.
- Technical Skills – the ability to learn, operate and control properly and safely an extensive range of equipment, tools and instruments used in pastry making and baking.
- Basic oral and written English skills – during the on the job training (OJT), students are assigned in different establishments such as hotels, resorts, restaurants and a lot more where the use of English is important both to entertain customers and for job related tasks.
- Basic math skills – must possess basic math skills, especially knowledge of fractions, in order to precisely mix recipes, weigh ingredients, or adjust the mixes.
- Creativity – presentation is very important when talking about cakes, desserts and pastries; because they require intricate decorations, students must have the innate artistic ability to present finished products in an impressive way.
- Endurance – the ability to withstand tiresome work such as standing up for long periods of time while they prepare dough, monitor baking, or package baked goods and being in the kitchen where the environment may be uncomfortable and the room temperature is always warm
- Patience – during the practicums, you will not always be able get things right and creates breads, pastries and desserts to perfection so you must have the patience to move forward and practice more.
How difficult is Bread and Pastry Production NC II?
Bread and Pastry Production NC II is not a difficult program. The topics/modules in the program are easy to understand. There are no difficult or challenging requirements in the program.Technical-vocational programs follow a modular approach in classroom instruction which makes it easier for students to learn. Modular Instruction is a type of teaching method that follows a specific set of planned learning activities and exercises. These activities are contained in a short booklet called a module. Students are allowed to proceed with their own learning pace (self-pacing). Instructors provide timely feedback, allowing students to improve their skills.
How long does it take to complete the Bread and Pastry Production NC II program in the Philippines?
The standard completion time of the Bread and Pastry Production NC II program as recommended by TESDA is 141 hours: 18 hours of Basic Competencies, 18 hours of Common Competencies and 105 hours of Core Competencies. However the duration may be longer due to the OJT or the school's curriculum.On the Job Training (OJT)
Training institutes may include an On the Job Training (OJT) in the Bread and Pastry Production NCII program. Students may be assigned in different establishments such as restaurants, bakeries, hotels, resorts and other related operations. The student will report to the designated authority in the agency who will supervise and guide his practice. The assigned authority will evaluate the student periodically and submit an evaluation form to the assigned TVET trainer.Assessment and Certification
The Technical Education and Skills Development Authority (TESDA) is the regulating body for all vocational courses in the Philippines and is in-charge of the assessment and certification of the competencies of technical-vocational workers through the Philippine TVET Qualification and Certification System (PTQCS). The assessment process aims to determine whether the graduate will be able to perform according to workplace standards based on a defined competency standard. Certification is given to those who meet the competency standards.The Assessment and Certification process is not required among graduates of vocational courses. Graduate trainees have the option whether to undergo the process or not. However, a TESDA certification will give a graduate an advantage since local and foreign companies who hire skilled workers may require this credential.
Graduates of Bread and Pastry NCII are advised to take the Assessment and Certification Exam, National Certificate – Level II (NCII).
The National Certificate is only valid for five years, which means that it has to be renewed. The requirements and steps in applying for assessment and certification as well as the methods used for assessment are found in the TESDA website.
Career Opportunities for Bread and Pastry Production NC II graduates
- Kitchen Helper – cleans and sanitizes kitchen equipment; assists in basic food preparation; receives and stores products in kitchens.
- Plant Bakers – work for bread factories, using machinery to produce bread and pastry products.
- In-store Bakers – these people produce bread and baked goods in a retail store, sometimes using pre-prepared or part-baked products from a factory.
- Master/Craft Bakers – much more likely to bake from scratch and are usually employed by a small-scale, independent bakery or a restaurant kitchen. A craft baker may specialize in a certain type of bread or baking process and will offer specialist goods and services, such as patisserie and cake decoration.
- Cake Decorator – works at a bakery, grocery store or specialty cake shop and decorates cakes using a variety of tools, materials and food items. Cake decorators prepare icings, apply toppings and decorate cakes by writing customized messages.
- Pastry chef – in charge of and trained in the production of desserts, pastries, and breads.
- Commis – junior chef
- Line Cook – “station chef”, is the chef designated to take charge of a certain area of food production, such as cake and dessert preparation and other related products.
- Bakery Sanitation Manager – responsible for general sanitation of the plant. Looking after all on-the-job activities, product safety, legality, quality, etc.
- Bakery technologist – responsible for the development, creating, launching and implementing new products and commercialization of new and existing products.
- Caterer Рplans, makes, transports and serves food for meetings, parties, weddings, organizational f̻tes, and a host of other events. Some caterers specialize in baked goods and pastries.
- Bakery Owner
Salary Levels
The following are some common Bread and Pastry Production jobs together with their corresponding monthly salaries:(source: jobstreet, 2017):| Fresh Grad | 1-4 Years Experienced Employee | Supervisor / 5 Years & Up Experienced Employee | ||
|---|---|---|---|---|
| Baker | P 12K–16K | |||
| Cook | P 9K – 13K | P 12K–15K | P 14K–20K | |
| Line Cook | P 12K–17K | |||
| Commis | P 10K–18K |
Source:http://www.finduniversity.ph/majors/baking-pastry-production-nc-ii-philippines/
Food And Beverage Services NC II in the Philippines
Program Overview
Food and Beverage Services NC II is a technical-vocational program that trains students on the preparation of food plans and meals for restaurants, hotels, canteens, banquets and functions, and basically any establishment that serves food to a large number of people. The program teaches students how to properly welcome guests and take food and beverage orders, promote food and beverage products and provide food and beverage service to guests.This program educates students about kitchen/service area procedures and protocols and the general routine and responsibilities in the food and beverage department. More importantly, students are properly oriented on how to receive and handle guest concerns. The Food and Beverage Services NCII program also develops students’ skills in bar operation and maintenance and cocktail preparation and mixing.
The Food and Beverage NCII program is supervised and accredited by TESDA (a government agency that regulates vocational courses), and TESDA-accredited education institutions may offer this program.
Course Structure
The course structure for Food and Beverage Services NC II is divided into three main competencies:- Basic Competencies (18 hours)
- Participate in workplace communication
- Work in a team environment
- Practice career professionalism
- Practice occupational health and safety procedure
- Common Competencies (18 hours)
- Develop and update industry knowledge
- Observe workplace hygiene procedures
- Perform computer operations
- Perform workplace and safety practices
- Provide effective customer service
- Core Competencies (320 hours)
- Prepare the dining room /restaurant area for service
- Welcome guests and take food and beverage orders
- Promote food and beverage products
- Provide food and beverage services to guests
- Provide room service
- Receive and handle guest concerns
Like most technical-vocational programs, the Food and Beverage Services NC II program follows a modular type of instruction. Modular Instruction is a type of teaching method that follows a specific set of planned learning activities and exercises. These activities are contained in a short booklet called a module. Students are allowed to proceed with their own learning pace (self-pacing). Instructors provide timely feedbacks allowing students to improve their skills.
Lessons in this program are taught to students through lectures and demonstrations, self-paced instruction and group discussion. Student learning assessment and evaluation is conducted at the end of every module discussion. This is done through direct observation, simulations, practical demonstrations and oral and written exams.
Is Food and Beverage Services a profession?
Serving food and beverages, for example in a restaurant or a hotel, is not usually considered as a professional job. However if you get certified by TESDA, and have an experience of a few years working in this industry, you may be considered as a professional. This is more common as you reach managerial jobs in the food and beverage industry.Entry Requirements for Food and Beverage Services NCII
The basic requirements for trainees or students as set by TESDA includes the following:- can communicate in basic English both oral and written
- completed 10-years of school education
- can perform basic mathematical computation
Schools and training centers offering this program may have additional requirements.
What skills, traits and attitude will help you succeed in this course?
- Being comfortable serving other people
- Basic oral and written English skills – during the on the job training (OJT), students are assigned in different establishments such as hotels, resorts, restaurants and a lot more where the use of English is important both to entertain customers and for job related tasks.
- Being Courteous and Polite – it is essential to be courteous and polite when entertaining customers, attitude is as important as quality service in the Food and Beverage Service field.
- Endurance – the ability to withstand tiresome work such as serving customers, standing up and walking from one area to another and being in the kitchen where the environment may be uncomfortable
- Patience – during the OJT, students may encounter irritable and demanding clients therefore they must be patient enough to deal with different types of people.
- Technical Skills – the knowledge and ability to learn, operate and control properly and safely tools and instruments as well as standard kitchen appliances such as refrigerators, blenders, ovens, coffee machines, etc.
- Computer Literacy – basic knowledge of computer use and being able to understand application software and systems
How difficult is Food and Beverage Services NC II?
Food and Beverage Services NC II is not considered a difficult program. Its scope/coverage is a combination of the basics of BS in Hotel and Restaurant Management and BS in Food Technology. Compared to other technical-vocational programs, Food and Beverage Services NC II is not as difficult to learn.The most challenging part of the program are the practicums and simulations where students will perform certain procedures under the modules. In this activity, students will be observed and graded by their instructor based on their performance. Aside from this, there are no other requirements which are very difficult.
The OJT is one of the highlights of this program. It is described by many students as fun and exciting since they are exposed to actual work in different establishments where they are able to experience and perform hands-on tasks.
How long does it take to complete the Food and Beverage Services NCII program in the Philippines?
The recommended duration of Food and Beverage Services NC II program according to TESDA regulations is 356 hours: 18 hours of Basic Competencies, 18 hours of Common Competencies and 320 hours of Core competencies.On the Job Training (OJT)
TESDA-accredited institutions may integrate an On the Job Training (OJT) in the Food and Beverage Services NC II programs. Students may be assigned in hotels, motels, restaurants, clubs, canteens, resorts and luxury liners to provide food and beverage service to guests and customers. The student will report to the designated authority in the agency who will supervise and guide his practice. The assigned authority will evaluate the student periodically and submit an evaluation form to the assigned TVET trainer.The required number of hours for OJT varies from one institution to another.
Assessment and Certification
The Technical Education and Skills Development Authority (TESDA) is the regulating body for all vocational courses in the Philippines and is in-charge of the assessment and certification of the competencies of technical-vocational workers through the Philippine TVET Qualification and Certification System (PTQCS). The assessment process aims to determine whether the graduate will be able to perform according to workplace standards based on a defined competency standard. Certification is given to those who meet the competency standards (see source).The Assessment and Certification process is not required among graduates of vocational courses. Graduate trainees have the option whether to undergo the process or not. However, a TESDA certification will give a graduate an advantage since local and foreign companies who hire skilled workers may require this credential.
Food and Beverage Services trainees are advised to take and pass the Assessment and Certification Exam, National Certificate Level II (NCII).
Career Opportunities for Food and Beverage Services NC II graduates
Entry Level jobs
Jobs requiring no prior to minimal level of experience:- F&B service attendant – a person who takes customer orders, ensures tables are clear and carries dishes back to the kitchen area
- Waiter – the work includes cleaning and setting up tables, explaining menus, taking orders, and serving food and beverages.
- Dishwasher – clean dishes, utensils, kitchens, and food preparation equipment.
- Foodservice Counter Attendant – prepares, heats and finishes simple food items; usually employed in more casual diners or in fast-food chains
- Kitchen Helper – cleans and sanitizes kitchen equipment; assists in basic food preparation; receives and stores products in kitchens.
- Room Service Attendant – provide food and beverage services to guests in their staterooms, as well as in cafes, restaurants, and other onboard food and beverage venues.
- Bar Utility – responsible for supporting bar operations, ensuring an adequate supply of alcohol and mixers, clean glasses, ice, and garnishes in all bar venues; and maintaining the cleanliness of all bar areas, glassware, and equipment
- Bar Servers – suggest, serve, and sell beverages to guests seated at tables or standing in bars, cocktail lounges, and during special events throughout the vessel, providing excellent service and ensuring that guest safety comes first.
- Cruise Line Staff – maintains passenger cabins and runs the restaurant, bar, recreation area and retail shops inside a cruise ship
- Food Packager – responsible for stacking and piling goods into their correct containers and preparing them for shipment using various equipment; cleans and prepares containers before placing goods in them.
- Food and Beverage Checker – computes food or beverage service bills and verifies completeness of customer orders in hotel kitchen, dining room, restaurant, or service bar.
- Commis – junior chef
Mid-Level Positions
Require trainings and prior job experience of a few years:- Bartender – a person who serves alcoholic beverages; responsibilities include maintaining supplies and inventory for the bar and mixing a variety of cocktails
- Head waiter/waitress – responsible and accountable for all dining areas throughout the day; interacts with guests on a daily basis to ensure satisfaction and assists the Restaurant Manager with any guest demands
- Sommelier – ensure that guests are able to find a wine within their budget that fits their tastes and complements their food.
- F&B Controller – compiles and computes amounts and costs of food sold and bought from records casher and other summaries.
Managerial Positions
Require years of extensive experience and practice:- Food and Beverage Supervisor – manages the whole operation and control of the food and beverage department
- Food service managers – responsible for the daily operation of restaurants and other establishments that prepare and serve food and beverages.
- Bar Operations Supervisor – direct, control and arrange all staff, within the direct span of control ensuring customer requirements are satisfied.
- Food Operations Officer – ensure that all reporting and control procedures in the operations, customer service, quality of production, hygiene and cleanliness standards, maintenance and general administration are completed and in place according to company’s policy and chain operation manual.
- Chief Steward – supervises and coordinates activities of pantry, storeroom, and non-cooking kitchen workers as well as purchases, kitchen supplies, and equipment.
Career Opportunities Abroad
According to the Philippine Overseas Employment Agency, food and beverage attendants and other jobs belonging to the same field are among the most in demand abroad in terms of skilled workers.
Salary Levels
The following are common food and beverage services jobs along with their monthly salaries:(source: jobstreet, 2017)
| Fresh Grad | 1-4 Years Experienced Employee | Supervisor / 5 Years & Up Experienced Employee | |
|---|---|---|---|
| Waiter | P 8K–12K | P 9.5–15K | P 12K–20K |
| Food and Beverage Attendant | P 10K–15K | ||
| Room Attendant | P 8K–12K | ||
| Bartender | P 11K–16K | ||
| Barista | P 8K–12K | P 10K–15K | P 13K–20K |
Source: http://www.finduniversity.ph/majors/food-and-beverage-services-nc-2-philippines/
Housekeeping NC II in the Philippines
Program Overview
Housekeeping NC II is a technical-vocational program is designed to prepare students for housekeeping jobs in hotels, motels, and resorts. The program equips students with skills in housekeeping services, guest rooms’ preparations, laundering and cleaning.The Housekeeping NC II program teaches students bed making, inventory and replenishing room supplies, performing basic repairs in either room or guest’s personal belongings, sorting clothes according to the cleaning process, selecting laundry process according to degree of spoilage, color and type of fabric and more. Students will also be taught on how to provide valet/butler services to clients and guests.
The Housekeeping NC II program is supervised and accredited by TESDA (a government agency that regulates vocational courses), and TESDA-accredited education institutions may offer this program. Housekeeping NC II program may also be incorporated in undergraduate courses such as BS in Hotel and Restaurant Management (BSHRM).
Course Structure
As designed by TESDA, the Housekeeping NC II curriculum is divided into following modules:- Basic Competencies (18 hours)
- Participate in workplace communication
- Work in team environment
- Practice career professionalism
- Practice occupational health and safety procedures
- Common Competencies (18 hours)
- Develop and update industry knowledge
- Observe workplace hygiene procedures
- Perform computer operations
- Perform workplace and safety practices
- Provide effective customer service
- Core Competencies (400 hours)
- Provide Housekeeping Services to Guest
- Prepare Rooms for Guest
- Clean Premises
- Provide Valet Service
- Laundry Linen and Guest Clothes
Is Housekeeping a profession?
Housekeeping is not considered a profession, because housekeeping jobs can be learned in a matter of weeks, even without any formal education. However completing the Housekeeping NC II can help you get hired in your first job, because employees may require it, or give graduates priority over other candidates.Entry Requirements for Housekeeping NC II
The basic requirements for trainees of Housekeeping NC II as set by TESDA includes the following:- Can communicate in English, verbally and written
- Physically and mentally fit
- With good moral character
- Can perform basic mathematical computation
What skills, traits and attitude are needed for housekeeping?
- Comfortable in serving other people
- Endurance – the ability to withstand tiresome work for long hours.
- Basic oral and written English skills – English is required since hotel guests are often foreigners.
- Organization – must be able to prioritize tasks and work on those that have urgency first.
- Patience – you may encounter irritable and demanding clients therefore they must be patient enough to deal with different types of people.
- Courteous and polite – it is essential to be courteous and polite when talking to guests and clients, attitude is as important as quality service in the housekeeping field.
How difficult is Housekeeping NC II?
Housekeeping NC II is an easy program. As long as you are able to withstand manual work that may last for hours, you will not find it difficult. The modules in the program are basic; understanding and following instructions are important so you won’t encounter any problems while studying this short course. There are no major requirements except for a few practicums where you will demonstrate specific procedures done during housekeeping. The on the job training (OJT), is also easy as the OJT duration is short.How long does it take to complete the Housekeeping NC II program in the Philippines?
The recommended duration of Housekeeping NC II program according to TESDA regulations is 436 hours: 18 hours of Basic Competencies, 18 hours of Common Competencies and 400 hours of Core competencies. However the duration may be longer due to the OJT or the school's curriculum.On the Job Training (OJT)
TESDA-accredited institutions may integrate an On the Job Training (OJT) in the Housekeeping NC II program. During the OJT you will be assigned in in the housekeeping department of a hotel, motel, resort, or similar establishment and perform housekeeping tasks. The required number of hours for OJT varies from one institution to another.Assessment and Certification
The Technical Education and Skills Development Authority (TESDA) is the regulating body for all vocational courses in the Philippines and is in-charge of the assessment and certification of the competencies of technical-vocational workers through the Philippine TVET Qualification and Certification System (PTQCS). The assessment process aims to determine whether the graduate will be able to perform according to workplace standards based on a defined competency standard. Certification is given to those who meet the competency standards.The Assessment and Certification process is not required among graduates of vocational courses. Graduate trainees have the option whether to undergo the process or not. However, a TESDA certification will give a graduate an advantage since local and foreign companies who hire skilled workers may require this credential.
Graduates of Housekeeping NC II are advised to take the Assessment and Certification Exam, National Certificate – Level II (NCII).
The National Certificate is only valid for five years, which means that it has to be renewed. The requirements and steps in applying for assessment and certification as well as the methods used for assessment are found in the TESDA website.
Career Opportunities for Housekeeping NC II graduates
- Room Attendant – make sure that hotel rooms are clean, tidy and inviting for guests.
- Public Area Attendant – keeps all lobbies and public facilities (such as lobby restrooms, telephone area, the front desk, and offices) in a neat and clean condition.
- Janitor – responsible for cleaning buildings, removing debris, and keeping areas neat and tidy. Vacuums and buffs floors, shampoos carpets, empties trash receptacles, and replace lining of trash cans.
- Valet Runner – park vehicles or issue tickets for customers in a parking lot or garage.
- Dry Cleaner – responsible for cleaning, pressing, ironing, mending and sewing a variety of different items, but most often clothing.
- Housekeeping Supervisor – supervise work activities of cleaning personnel to ensure clean, orderly, and attractive rooms in hotels, hospitals, educational institutions, and similar establishments.
Salary Levels
(source: jobstreet, 2017)| Room Attendant / Houseman | P 10K–13K |
| Housekeeping Supervisor | P 12K–25K |
Career Opportunities Abroad
Hotel cleaning jobs are in demand wherever there are hotels. In developed / rich countries, it is often difficult to find employees for housekeeping and cleaning jobs, therefore foreign employees are needed.Salaries for housekeeping jobs in developed countries are often much higher that the salaries in the Philippines.
Source:http://www.finduniversity.ph/majors/housekeeping-nc-program-philippines/
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