
This unit deals with knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and produce a range of high-quality pastry products in commercial food production environments and hospitality establishments.
- Teacher: Admin User
The Regional Training Center (RTC), is strategically located within the Regional Office compound, nestled between the National Food Authority and the Department of Health, approximately eight (8) kilometers from the city center.
To ensure practical skill development, it utilizes a competency-based training approach and ensures full-packaged learning though Supervised Industry Learning (SIL). This hands-on experience is complemented by accessible community-based and mobile training programs, extending learning opportunities beyond the center's walls.
Recognizing the importance of holistic development, RTC integrates non-training activities into its programs, fostering well-rounded individuals and responsible citizens. These activities include Training Induction Programs, symposia, sports, social/spiritual events, 5S implementation, Clean and Green initiatives, Job Induction Programs, Gender and Development programs, guidance and counseling, and health services. A memorandum of agreement with Lutheran Clinic ensures access to quality healthcare for staff and trainees.
Guided by its vision to be the "Center of Technical Vocational Education and TVET Innovation in Region 02," and its mission to "provide high-quality, industry-relevant Technical Education and Competency Assessments that equip learners with positive work values," RTC strives for excellence.
To remain responsive to industry needs, RTC actively collaborates with industry partners and stakeholders, ensuring curriculum relevance through regular industry consultations.
This unit deals with knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and produce a range of high-quality pastry products in commercial food production environments and hospitality establishments.