The Molino Institute of Science and Technology Inc.

Today we officially open the Induction Program for Bread and Pastry Production, and I’m genuinely excited to welcome all 100 of you to this journey. This program, led by our TESDA Scholar Focal Maam Myla — it’s about building confidence, discipline, and a craft you can be proud of. I know some of you are nervous, some are balancing family and studies, and that’s exactly why we’re here: to support, guide, and push you forward. In the next weeks, you’ll learn not only the right measurements and techniques, but also patience, teamwork, and the heart that goes into every bread you bake. Mistakes will happen in the kitchen, but each one is a step closer to becoming skilled bakers our community will trust. Remember, every pastry chef and baker you admire once started exactly where you are now—with curiosity and willingness to learn. Let’s make this batch special by helping each other, showing up for every session, and taking pride in our work. We believe in your potential, and we can’t wait to see what you create. Welcome to the program, future bakers—let’s rise together.