SU TEVEC produces 20 Bread and Pastry NC Il graduates
Twenty (20) scholars from the Silliman University Technical Educational Vocational and Entrepreneurial Center (SU TEVEC) graduated and received their Bread and Pastry Production NC II during the 38th TEVEC Graduation Ceremony, on May 27, 2025, at the Audio-Visual Theatre (AVT).
According to the Technical Education and Skills Development Authority (TESDA) regulations, the Bread and Pastry Production (NC II) qualification encompasses the competencies required for an individual to effectively clean equipment, tools, and utensils, as well as to prepare, portion, and plate pastries, breads, and other dessert items. These skills are essential for service in establishments such as hotels, motels, restaurants, clubs, canteens, resorts, luxury liners/cruises, and other related operations.
The 20 graduates from this batch of scholars include:
Kin B. Abiera
Christine S. Alcantara
Angelica O. Bendijo
Almerie A. Catubig
Clarissa F. Diputado
Shani Angel P. Estacion
Maria Camilla R. Grapa
Danielle Marie F. Infante
Lyn Rose B. Infante
Earl Piscie Anne C. Mangornong
Kyla F. Mapili
Myra Helen T. Ojales
Joanne E. Rosales
Jessa A. Ruiz
Lara Blaize C. Salin
Lady Joyce P. Templado
Lynne May M. Ungson
Geraldine B. Verdida
Erlie Joy A. Vidal
Jane R. Yrad
This batch’s lead trainer is SU TEVEC’s Pepita A. Villacora.
In his message as the graduation speaker, Asst. Prof. Alvyn Klein A. Mana-ay, Nutrition and Dietetics Department chair, reminded the graduates that fear of failure often paralyzes and keeps us “from starting, from experimenting, from innovating, and therefore, from growing.”
Mana-ay encouraged the graduates to embrace mistakes as part of growing and learning.
“Be bold and fearless in the kitchen and, indeed, in life. It is not about being careless… in the kitchen and elsewhere, but it’s about giving yourself permission to try,” he said.
Meanwhile, TESDA Negros Oriental Provincial Director Joel M. Villagracia congratulated all 20 graduates who, according to him, are now “molded, trained, and empowered to meet the demands of a real, competitive, and constantly evolving industry.”
“The world of Bread and Pastry Production is more than just mixing flour or baking cookies. It is an industry filled with opportunities, creativity, and economic potential,” he added.
In her response on behalf of the graduates, Jane R. Yrad thanked TESDA for its “commitment to empowering individuals through education” and SU TEVEC for “being the home where our dreams of mastering the art of baking were nurtured.”
Present at the event were Joel M. Villagracia, TESDA Negros Oriental Provincial Director; Dr. Margaret Helen U. Alvarez, interim vice president for Academic Affairs and Research (VPAAR); Rev. Jonathan R. Pia, SU Church senior pastor; Dr. Mae Brigitt Bernadel L. Villordon, interim assistant vice president for Academic Affairs (AVPAA) and concurrent College of Arts and Sciences (CAS) dean; Dr. Warlito S. Caturay Jr., Office of Media and Public Affairs (OMPA) chief; Dr. Ralton D. Bancairen, Office of Registration and Records Management (ORRM) interim chief; Blanchie M. Utzurrum, SU TEVEC head; Asst. Prof. Alvyn Klein A. Mana-ay, Nutrition and Dietetics Department chair; Pepita A. Villacora, SU TEVEC Bread and Pastry Production NC II lead trainer; SU TEVEC staff; and friends and family members of the graduates.
The Bread and Pastry Production NC II is a program fully funded by TESDA. SU TEVEC serves as its training provider. It is also an Accredited Assessment Center for this qualification.
