"23rd BCBC: Neo Panaderos"
The 23rd batch of Basic Commercial Baking Course is the largest group to date comprising of 25 members spanning almost 3 generations hailing from the provinces of Ilocos, Cagayan, Isabela, Ifugao, Benguet, Metro Manila, Cavite, Batangas and Quezon. The "new bakers" armed with the new skills and understanding of ingredient functionalities are better-equipped to move their craft and business forward. As long as there is an institution such as Philippine Foremost that advocates the education of bakers, there will be a next batch of Neo Panaderos to represent the new generation of bakers whose approach will elevate the future of baking as a science.- Neo Panaderos. At the end of the course, award was given to the top three students who showed excellence during the training. Ms. Eleanor Soriano got the third place with the average of 96.10%, while Ms. Leah Jean Andrion got the 2nd place with 96.34% and the class valedictorian, Ms. Vanessa Roselyn Ng with an average of 96.73%.. ... more picture
Pizza Technology Seminar at Alaminos City, Pangasinan
Last July 12, 2014, Philippine Foremost Milling Corporation facilitated Pizza Technology Seminar at Alaminos City, Pangasinan in cooperation with Business Prime Enterprises Inc. as a support to our loyal and prospect customers. The participants able to produced thin and thick crust pizza and they also decorated it that gave them idea in promoting varieties of pizza products in their bakery. ... more picture
22nd Batch: The Legal Bakers
Batch 22 of Basic Commercial Baking Course , the Legal Bakers, started last May 5, 2014 and ended June 6, 2014 which composed of 20 participants from institutional customers from Luzon area. During graduation ceremony, Mr. Stanley Tan, 20th BCBC class valedictorian, delivered his inspirational speech to the graduates. In his speech he encouraged the graduates to have a passion in baking and emphasized to continue to search for knowledge to improve their skills. Special awards were given to Group 4 (Jefferson Obras, Ryan Ignacio, Dina Malaga, Joanne Miralles, Reginald Beriso) for being the Best in Cake and Bread Formulation and also Best Group for their batch. While excellence award were also give to the top 3 students wherein in Ms. Mary Luz Gem Sison from Village Gourmet got the 3rd place with an average of 95.18%, Ms. Angelique Ronquillo from Zenith Food Corporation got the 2nd place with 96.09% and Ms. Dina Malaga from New Food Coastings got the highest award with 97.27%. ... more picture