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4 slots left for Bread and Pastry Production NCII October 2021 intake!

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almost 4 years ago

Last Updated at September 27, 2021

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Parañaque, Metro Manila

Description

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.

Course Duration
144 Hours (24 Sessions) + 300 Hours Internship ( Local or International)

Course Curriculum
Preparation of White Loaf and Whole Wheat Bread
Basics of Dough and Dough handling
Preparation of French Baguette & Crispy Bread Rolls
Preparation of Brioche & Croissant
Danish Pastry with various fillings
Muffins and Cup Cakes and Cookies
Storage of Bread Products
Decoration of Bakery Products
Sponge Cake and variations
Preparation of various Tarts, Tartelette & Pie
Preparation of Chocolate Mousse & Fruit Mousse
Preparation of Brownies and Cookies

Internship Opportunities
With this program, you’re eligible to gain international experience in any of these countries: Southeast Asian Countries or Poland

To know more about Apicius, you may check our Official Website at https://www.apicius.edu.ph/paranaque-branch
Or you may visit us at 3rd Flr. LT. Bldg. 8281 Dr. A. Santos Ave., Brgy. San Isidro, Sucat, Parañaque City

Contact Numbers: 0917-595-2010 / 0939-917-1008 / (02) 8829-8640

Click the link below to reserve your slot now!
https://www.apicius.edu.ph/online-reservation

Your CULINARY CAREER starts here!

education, culinary arts, affordable, food, national certificate 2

Apicius Culinary Arts - Parañaque

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Parañaque, Metro Manila

Joined since: September 27, 2021

Last active: October 25, 2021

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