TRAINING
REGULATIONS
BREAD AND
PASTRY PRODUCTION NC II
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
East Service Read, South Superhighway, Taguig City, Metre ManilaSECTION 1
SECTION
TABLE OF CONTENTS
TOURISM SECTOR
BREAD AND PASTRY PRODUCTION NC II
BREAD AND PASTRY PRODUCTION NC II
QUALIFICATION
SECTION2 COMPETENCY STANDARDS
+ Basic Competencies
+ Common Competencies
+ Core Competencies
SECTION3 TRAINING STANDARDS
3.1 Curriculum Design
3.2 Training Delivery
3.3 Trainee Entry Requirements
3.4 List of Tools, Equipment and Materials
3.5 Training Facilities
3.6 Trainer's Qualification
3.7 Institutional Assessment
NATIONAL ASSESSMENT AND CERTIFICATION
ARRANGEMENTS
COMPETENCY MAP
DEFINITION OF TERMS
ACKNOWLEDGEMENTS
Page No.
2-13
14-28
29-46
47-50
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53-54
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58 -60
6162TRAINING REGULATIONS FOR
BREAD AND PASTRY PRODUCTION NC II
SECTION1 BREAD AND PASTRY PRODUCTION NC II
QUALIFICATION
‘The BREAD AND PASTRY PRODUCTION NC II Qualification consists of
competencies that person must achieve to be able to clean equipment , tools and
utensils and prepare, portion and plate pastries, breads and other dessert items
to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury
lines/cruises and other related operations.
This Qualification Is packaged from the competency map of Tourism
Sector (Hotels and Restaurants) as shown in Annex A
The Units of Competency comprising this Qualification include the
follawing
CODE NO.
500311105
500311106
500311107
500311108
CODE NO.
TRS311201
TRS311202
TRS311203,
TRS311204
TRS311205
CODE NO.
TRS741379
TRS741380
TRS741342
TRS741344
TRS741343,
BASIC COMPETENCIES
Participate in workplace communication
Work in team environment
Practice career professionalism
Practice occupational health and safety procedures
COMMON COMPETENCIES
Develop and update industry knowledge
Observe workplace hygiene procedures
Perform computer operations
Perform workplace and safety practices
Provide effective customer service
CORE COMPETENCIES
Prepare and produce bakery products
Prepare and produce pastry products
Prepare and present gateaux, tortes and cakes
Prepare and display petits fours
Present desserts
A person who has achieved this Qualification is competent to be:
a Commis - Pastry
a Baker
(NOTE: This is an amendment of the TR for Bakiny/Pastry Production NC I)
TR—BREAD AND PASTRY PRODUCTION NC II Promulgated July 2008 1