Pasado Tayo Start Quiz
Log In Create Account

Exam outline

Food Production (Bread and Patisserie) NC II

Technical Education and Skills Development Authority

Exam record reviewed
Next source review
A Pasado Tayo practice outline is available. This page shows outline coverage only. It does not mean that lessons, quizzes, flashcards, or full-exam practice are ready for this exam. Study tools are not available yet. Open a source under Sources checked to confirm current exam coverage. The exam record has reached its next source-review date. Confirm current requirements, schedules, and availability on the official source.

Pasado Tayo practice outline

Food Production (Bread and Patisserie) NC II practice syllabus outline

Practice outline only - TESDA TR competencies mapped for practice

Practice outline mapped from captured official TESDA Training Regulation competency groups and unit-of-competency evidence. It supports Pasado Tayo practice planning and does not claim TESDA item-level scoring, passing cut score, or complete assessment-center availability.

Based on TESDA Training Regulations directory and captured official TR evidence. Pasado Tayo maps the extracted competency groups and units for practice planning only; it does not claim a strict standalone syllabus, item-level scoring, cut score, or live assessment-center availability.

  1. Basic Competencies

    1. Contribute to Workplace Innovation
    2. Develop Career and Life Decisions
    3. Exercise Efficient and Effective Sustainable Practices in the Workplace
    4. Participate in Workplace Communication
    5. Practice Entrepreneurial Skills in the Workplace
    6. Practice Occupational Safety and Health Policies and Procedures
    7. Present Relevant Information
    8. Solve/address General Workplace Problems
    9. Work in a Team Environment

  2. Common Competencies

    1. Develop and Update Industry Knowledge
    2. Observe Workplace Hygiene Procedures
    3. Perform Computer Operations
    4. Perform Workplace and Safety Practices
    5. Provide Effective Customer Service

  3. Core Competencies

    1. Clean and Maintain Kitchen Premises, Equipment and Tools
    2. Organize and Prepare Food and Service for Bakery and Pastry Production
    3. Prepare and Present Bakery Products
    4. Prepare and Present Basic Hot, Cold and Frozen Desserts
    5. Prepare and Present Basic Pastry Products
    6. Prepare and Present Gateaux, Tortes and Cakes
    7. Prepare and Present Petits Fours
    8. Prepare Chocolate and Produce Chocolate Products
    9. Present Desserts
    10. Present desserts Food Production (Bread and Patisserie) NC II - TRSFBP222 Promulgated 09/16/2023 2

  4. Assessment and Certification Arrangements

    1. Evidence Guide and Assessment Methods