TESDA Online Program

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 module covers the knowledge, skills, and attitudes needed in preparing financial reports manually.  It includes lessons and topics that will guide you in its preparation.

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.

This module covers the knowledge, skills, and attitudes in listing accounts, transferring and summarizing trial balances from a ledger. It includes lessons discussing the different key points you may consider when preparing and summarizing the trial balance. 

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.

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.

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 thermal application.

You will learn how to prepare equipment and apparatus for thermal application.

You will also learn how to process food by pasteurization and pressurization.

Towards the end, you will learn how pasteurized and pressurized products should be packaged and stored.

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

This module covers the knowledge, skills, and attitude required to produce organic fertilizers which include tasks such as preparing compost site and raw materials, carrying out composting methods, and harvesting compost. 

This module focuses on the production of dry organic soil amendments. 

This module will present you with the knowledge, skills and attitude that you must have in order to profile close contacts of confirmed COVID-19 cases. This includes classifying close contacts and preparing the appropriate forms, and verifying collected data while ensuring confidentiality of information.

This course covers the knowledge, skills, and attitudes you must have to effectively disseminate and propagate your content on different social media platforms. 

By the end of this course, you should be able to implement content dissemination strategies for your target audiences, manage your community engagement and brand presence, and evaluate your content performance using relevant metrics.