By Hannah L. Kapauan | The Paulinian
Cover Photo from SPU Manila Hotel and Restaurant Circle of Paulinians
On June 2, 2025, 18 College of Business and Management students took the TESDA FBS NCII, TESDA Cookery NCII, and TESDA BPP NC II Assessment Examination. Taking place at the St. Paul University Manila TESDA Assessment Center, the examination tested their skills and knowledge.
TESDA (Technical Education and Skills Development Authority) is the government agency that oversees technical education and skills development throughout the Philippines. Under this government agency is the TESDA FBS NC II (Technical Education and Skills Development Authority Food and Beverage Services National Certificate Level II), which conducts qualifying examinations for a vocational certification that indicates competence to work in the food and beverage service sector.
During the examination, these respondents were tested on core practices, such as preparing dining/room areas, welcoming guests and handling orders, promoting and providing food and beverage products, as well as room service and receiving and handling guest concerns. Procedures included oral questioning on restaurant operations and room service demonstrations.
As for the TESDA Cookery NC II Assessment, it is a technical-vocational program offered by TESDA that aims to train individuals on the fundamental skills and knowledge required to work as cooks in professional kitchens.
Core practices tested for the certification included cleaning and maintaining kitchen premises, preparing stocks, sauces, and soups, appetizers, salads and dressings, sandwiches, meat dishes, vegetable dishes, egg dishes, starch dishes (e.g., rice, pasta), poultry and game dishes, seafood dishes, and desserts; and packaging prepared food. Similarly to the TESDA FBS NC II assessment, the examination was conducted through oral questioning and practical demonstration.
The TESDA Bread and Pastry Production NC II Assessment, on the other hand, shifts its focus to equipping individuals with the fundamental skills and knowledge to excel in the baking and pastry industry. Core practices that were tested included preparing and producing bakery products and pastry products; preparing and presenting gateaux, tortes, and cakes; preparing and displaying petits fours; and presenting desserts. The participants were tested through oral questioning and practical demonstration.
For this year, those who were assessed were BSTM 2nd and 3rd year students, BSHM CA 2nd year students, and the 2nd, 3rd, and 4th year BSHM Culinary Arts majors. The FBS NCII had an 88.87% passing rate, the Bread and Pastry Production NCII had a 100% passing rate, and the Cookery NCII had a 94.7% passing rate.
This remarkable achievement shows that we Paulinians can reach high for the stars and above when it comes to testing our skills. Congratulations to the BSTM and BSHM students. We are all proud of your accomplishments!
