The Class 19 scholars of the La Rose Noire Foundation have once again demonstrated exceptional skill and dedication, achieving a 100% passing rate in the Bread and Pastry Production (BPP) NCII assessment held on March 24–25, 2026.



Following in the footsteps of their alumni, this class met the rigorous two-day evaluation with remarkable composure and technical precision. The assessment tested their mastery of core competencies, ranging from the intricate preparation of cakes to the consistent production of high-quality soft rolls.



Maintaining this perfect passing streak is a significant milestone, reaffirming the high standard of vocational excellence the program continues to uphold. This achievement is a testament to the scholars' hard work, the tireless guidance of their trainers, and the unwavering support of the foundation’s leadership.



As these newly certified bakers and pastry chefs prepare for the next chapter of their journeys, they carry a credential that opens doors to both local and international opportunities in the hospitality industry. Congratulations to Class 19 for keeping the tradition of excellence alive!