TESDA Online Program

This module will present you with the knowledge, skills and attitude that you must have to record and report data collected from the conduct of contact tracing activities and procedures. This includes knowing how to use the computer and the different computer programs and applications used in data recording and reporting, the basics of data encoding and records management, and the different computer programs used in contact tracing.

This module covers the knowledge, skills, and attitude required in testing and commissioning installed PV systems. It includes a discussion of the procedures for putting PV systems in operation. It also includes the documentation, monitoring, operation and maintenance of commissioned PV systems. 

This course includes the knowledge, skills, and attitude that you must have in order to plant different agricultural crops.

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Preparing Cakes covers knowledge and skills required by bakers and pastry cooks (patissiers) to produce, fill, decorate, and present a range of specialized sponges and cakes, where finish decoration and presentation of a high order is required.

This self-paced course is one of the competencies in Bread and Pastry Production NC II.

Preparing Cakes covers knowledge and skills required by bakers and pastry cooks (patissiers) to produce, fill, decorate, and present a range of specialized sponges and cakes, where finish decoration and presentation of a high order is required.

This self-paced course includes accessibility features for learners with hearing and visual impairments.

Preparing Cakes covers knowledge and skills required by bakers and pastry cooks (patissiers) to produce, fill, decorate, and present a range of specialized sponges and cakes, where finish decoration and presentation of a high order is required.

This self-paced course is one of the competencies in Bread and Pastry Production NC II.

This self-paced course covers the knowledge, skills and attitudes that you must have in preparing hot and cold meals as part of your duties and responsibilities as a domestic worker. 

This course will show the common cooking ingredients, common cooking methods for meat, poultry, seafood, eggs, vegetables, and starchy dishes. The procedures for preparing common types of appetizers, salads, sandwiches, and desserts will also be presented. 

Lastly, this course will also show you important measures in presenting hot and cold meals, and storing unconsumed cooked food and ingredients.

The process of drying and dehydrating products for preservation will be covered as well as the packaging and storing of dried and dehydrated products.

This self-paced course includes accessibility features for learners with hearing and visual impairments.

You will discover how wines, vinegars, and yogurts are made through fermentation.

You will learn how to make your favorite pickles at home with simple vinegar and sugar solutions.

Towards the end, you will learn how fermented and pickled products should be packaged and stored.

This self-paced course includes accessibility features for learners with hearing and visual impairments.

This module will cover the knowledge and skills required to process food by salting, curing, and smoking.

Further concepts behind salting, curing, and smoking will be discussed.

You will also learn how to package and store salted, cured, and smoked products.

Further concepts behind salting, curing, and smoking will be discussed.

You will also learn how to package and store salted, cured, and smoked products.

This self-paced course includes accessibility features for learners with hearing and visual impairments.

This module will cover the knowledge and skills required to process food by sugar concentration.

In this module, you will learn how to make jellies, jams, marmalades, and preserves.

You will also learn how these sugar-concentrated products should be packaged and stored before selling.