Available courses

JDVP COOKERY NC II

Commercial Cooking NC II is a technical-vocational program that develops skills in planning, preparing, cooking and serving various menus. Students are taught how to make/cook meat, appetizers, salads, vegetables, sandwiches, eggs, desserts and more.

Students under the Commercial Cooking NCII program are trained in different food preparation and presentation techniques based on industry standards. Topics like receiving, storing and managing kitchen supplies are covered in the program.

BREAD AND PASTRY PRODUCTION NC II

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).