The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hi From the Philippines

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Lennie T.'s picture
Lennie T.

Hi From the Philippines

Hi everyone, and a warm hello from Manila, Philippines! My name's Lennie (oh, I'm female btw), and I only just recently started baking breads. I've been baking cookies and brownies since my teens, but was always a bit daunted by the idea of going into breads because it seemed to be such a long, arduous process and I wasn't sure I'd have the talent for it!
I've been reading a few of your blogs and book reviews and find everything so interesting...it's like a whole new world's opening up to me! Thanks to all of you for generously sharing your knowledge and experiences.
I'm taking baking classes right now to get some hands-on experience, and baked my first hearth breads (french bread, baguettes, vienna rolls), soft breads, and puff pastries this week! I just hope I'll be as successful as you all are in producing breads at home and, hopefully, will be able to make a go of a small business in the near future. I'm learning a lot from this site and am excited to share my own journey with you in the coming weeks and months...warm regards, and to your best,
Lennie 



 

PMcCool's picture
PMcCool

And welcome to The Fresh Loaf!


It sounds like you are taking the plunge with breads--already in class and baking quite a variety!  As you may have already figured out, the urge to bake is incurable.  (Use the search tool at the upper left-hand corner of the page to look up the phrase "you know".  You'll get a better appreciation of how deep the addiction can run.) 


Have fun.  You'll find lots of encouraging folks here whenever you have a question or a problem.


Paul

Lennie T.'s picture
Lennie T.

Thanks for the warm welcome, Paul. Sure look forward to lots of interaction here in the future!

Don Bigote's picture
Don Bigote


I'm taking baking classes right now to get some hands-on experience, and baked my first hearth breads (french bread, baguettes, vienna rolls), soft breads, and puff pastries this week!



Most bread making classes in the Philippines, particularly in Manila, are either 1) trade programs for everyday commercial breads (pandesal, monay, sliced loaf, etc.).. or 2) exist as integrated components of comprehensive culinary, baking and pastry programs in chef schools.   For most part, the trade programs don't cover artisan baking.  In culinary schools, they typically just gloss over artisan baking and proceed on to and focus on commercial breads, cakes and pastries.    I have found only one school - First Gourmet Academy - that actually offered artisan baking.  It seems, however, they can't get enough enrollment to get a class going - I've been waiting nearly a year for a callback.

Lennie T.'s picture
Lennie T.

Hi Don, 


I'm taking classes at TESDA- CATFABS (Center for Advanced Training in Food and Beverage Services), which is run by the Hotel and Restaurant Chef's Association of the Philippines (HRCAP) headed by incumbent chairman Roberto Francisco, former Executive Chef of the Grand Boulevard Hotel. The baking class at TESDA Taguig runs for 64 hours, 8-5 daily for 8 days. I believe the next one is scheduled to start on December 6.


The course starts off with lectures on the science behind baking, the basic ingredients and their functions, and bakery math. Hands-on training begins on the second day. The classes cover Filipino favorites like pandesal, ensaymada, and empanada, as well as hearth breads, soft rolls, cakes and icings, cookies, brownies, and muffins. It's very affordable at PhP 6,000 for the entire course, inclusive of ingredients (and you get to take the finished products home!) For hearth breads, there's a lot of useful stuff like what temps to maintain, shaping the bread, how to get the really nice crust associated with European breads, etc. I highly recommend you try it out. There are about 24 students for the lecture classes, which they break out into groups of 8 for the lab or hands-on work.


Contact CATFABS at 817-6727 or 09208997550 (look for Angel). The website is catfabsinc. com. If you do decide to enrol (this is a shout-out to all bakers based in the Philippines as well), do me a favor and tell them Lennie Tetangco referred you--10 referrals entitles current and former students to take additional courses for free :) Referral benefits aside, I really think the course is worth your money!


Good luck!


 

Don Bigote's picture
Don Bigote

Does the TESDA-CATFABS baking course come with NCII (National Certification Level 2) certificate?


Last year, I missed the opportunity to take the TESDA NCII Baking Course when they offered it over at the Asian Baking Institute in Philippine Women's University.  Afterwards, I couldn't get into a special tutorial program under the ABI director because PWU had dismantled the kitchen laboratories for renovations.  Since then course dates kept running into schedule conflicts..


Thanks to you.. and this forum.. I just might get the formal training I've been going after.. hopefully before this year ends.  Despite the time lost, things seem to have worked out to my favor.. as now, the cost has gone down to less than half.

Lennie T.'s picture
Lennie T.

Hi Don,


Yes, the CCB course leads to an NCII certification. The last day is spent on completing an individual practical exam on any one of the products (we draw lots and the product you'll bake is based on the luck of the draw) -- so you're expected to have mastered all the recipes by the end of the course. 


You'll actually need to take the basic and advanced culinary courses as well (each module costs just PhP5000) and complete a few hundred hours of on-the-job training if you seriously want to qualify for the full NCII certification. If you have a passion for baking and cooking, you'll find the courses informative as well as a whole lot of fun! For me at least, this was the case :)


The last course for the year runs from Dec. 20 through 29, I think. 


 

pantone_000's picture
pantone_000

Hi Lennie and Don Bigote.

I am from the Philippines as well and is very very interested in Artisan Bread Baking. Yes, it's really hard to find a class for that.

Lennie, how was your class in CATFABS? 

Don Bigote, have you finally taken formal bread classes? I totally agree with you that most culinary and baking schools offer panaderia breads and don't usually touch up European breads.

Cheers, pantone_000