Republic of the Philippines

TECHNICAL EDUCATION SKILLS AND DEVELOPMENT AUTHORITY

Region 2
SOUTHERN ISABELA COLLEGE OF ARTS AND TRADES
Santiago City

TRAINING ACTIVITY MATRIX

BREAD AND PASTRY PRODUCTION NC II

Facilities/Tools Venue
Training Activity Trainee Date & Time Remarks
and Equipment (workstation)
 Prayer All Trainees Laptop 8:00 AM to
 Recap of Activities Projector 5:00 PM
 Unfreezing Activities
 Feedback of Training
 Orientation
1. PREPARE AND PRODUCE BAKERY PRODUCTS
1. Selects, measures and  Personal
weigh required Protective Work Station 1
ingredients. Equipment
 Prepare bakery  Commercial Practical Area
products. mixers and
 Use appropriate attachments
equipment.  Cutting
 Bakes bakery implements
products.  Scales,
 Selects required oven measures
temperature to bake  Bowls
 goods.  Ovens
 Molds, shapes
and cutter
 Baking sheets
and containers
 Various shapes
and sizes of
pans
 Calculator
 Hand-outs
2. Decorate and present  Personal Work Station 1
bakery products Protective
 Prepares a variety of Equipment Practical Area
fillings and  Commercial
coating/icing, glazes mixers and
and decorations for attachments
bakery products.  Cutting
 Fills and decorates implements
bakery products.  Scales,
 Measures
 Finishes bakery items  Bowls
according to desired  Ovens
product  Molds, shapes
characteristics. and cutter
 Presents baked  Baking sheets
products. and containers
 Various shapes
and sizes of
pans
 Calculator
  Hand-outs
3. Store bakery products  Consideration Work Station 1
 Stores bakery of temperature,
products. light and air Practical Area
exposure
 Selects appropriate
 Appropriate
packaging for the
containers
preservation of
products freshness  Labeling
and eating  Display
characteristics. cabinets
including
temperature-
controlled
cabinets to
cools or warm
 Refrigeration,
chilling and
freezing

2. PREPARE AND PRODUCE PASTRY PRODUCTS

1. Prepare pastry  Personal Work station 2
products Determine Protective
and plan cable route Equipment Practical Area
 Selects, measures and  Commercial
weighs required mixers and
ingredients. attachments
 Prepare a variety of  Cutting
pastry products. implements
 Scales,
 Uses appropriate
 equipment. measures
 Bowls
 Bakes pastry
products.  Ovens
 Molds, shapes
 Selects required oven and cutter
temperature to bake  Baking sheets
goods. and containers
 Various shapes
and sizes of
pans
 Calculator
 Hand-outs
2. Decorate and present  Personal Work Station 2
pastry products Protective
 Prepares a variety of Equipment Practical Area
fillings and  Commercial
coating/icing, glazes mixers and
and decorations for attachments
pastry products.  Cutting
 Fills and decorates implements
pastry.  Scales,
 Measures
 Finishes pastry items  Bowls
according to desired  Ovens
product  Molds, shapes
characteristics. and cutter
 Presents baked  Baking sheets
products. and containers

 Various shapes
 and sizes of
pans
 Calculator
 Hand-outs
3. Store pastry products  Consideration Work Station 2
 Stores bakery of temperature,
products. light and air Practical Area
exposure
 Selects appropriate
 Appropriate
packaging for the
containers
preservation of
products freshness  Labeling
and eating  Display
characteristics. cabinets
including
temperature-
controlled
cabinets to
cools or warm
 Refrigeration,
chilling and
freezing
3. PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
1. Prepare sponge and  Personal Work Station 3
cakes Protective
 Selects, measures and Equipment Practical Area
weighs required  Commercial
ingredients. mixers and
attachments
 Selects required oven
temperature to bake  Cutting
goods. implements for
 Prepares sponges and nuts and fruits
cakes.  Whisks
 Beaters
 Uses appropriate
equipment.  Spatulas,
wooden spoons
 Cools sponges and  Grater
cakes.  Scales,
measures
 Bowl cutters
 Ovens
 Piping bags
and
attachments
 Cake and
sponge tins
and moulds
2. Prepare and use  Personal Work Station 3
fillings Protective
 Prepares and selects Equipment Practical Area
fillings.  Commercial
mixers and
 Fills and assembles
attachments
slices and layers of
sponges and cakes.  Cutting
implements for
 Selects coatings and nuts and fruits
sidings  Whisks
 Beaters
 Spatulas,
wooden spoons
 Grater
  Scales,
measures
 Bowl cutters
 Ovens
 Piping bags
and
attachments

3. Decorate cakes  Personal Work Station 3

 Decorates sponges Protective
and cakes suited to Equipment Practical Area
the product and  Cutting
occasion. implements for
nuts and fruits
 Uses suitable icings
and decorations.  Spatulas,
wooden spoons
 Grater
 Scales,
measures
 Bowl cutters
 Piping bags
and
attachments
4. Present cakes  Personal Work Station 3
 Presents cakes. Protective
Equipment Practical Area
 Selects and uses
 Display
Equipment.
cabinets
 Maintains product  Cake pillars
freshness,  Cutters
appearances and
 eating qualities.
 Marks or cuts cakes
portion-controlled to
minimize wastage.

5. Store cakes  Consideration Work Station 3

 Stores cakes. of temperature,
light and air Practical Area
 Identifies storage
exposure
methods.
 Appropriate
containers
 Labeling
 Display
cabinets
including
temperature-
controlled
cabinets to
cools or warm
 Refrigeration,
chilling and
freezing
4. PREPARE AND DISPLAY PETIT FOURS
1. Prepare iced petit  Personal Work Station 4
fours Protective
 Prepares, cuts and Equipment Practical Area
assembles sponges  Commercial
and bases. mixers and
 Prepares fillings. attachments
 Brings fondant icing.  Whisks
 Designs and uses  Beaters
decorations.  Spatulas,
wooden spoons
 Grater
 Measuring
cups and
spoons
 Piping bags
and
attachments
2. Prepare fresh petit  Personal Work Station 4
fours Protective
 Bakes and decorates a Equipment Practical Area
selection of small  Commercial
choux paste shapes. mixers and
attachments
 Prepares and blends
baked sweet paste.  Cutting
implements
 Prepares fillings and  Whisks
uses required flavors  Beaters
and correct  Spatulas,
consistency. wooden spoons
 Uses garnishes, glazes  Grater
and finishes.  Scales,
measures
 Bowl cutters
 Ovens
 Piping bags
and
 attachments
 Cake and
sponge tins
and moulds
3. Prepare marzipan petit  Personal Work Station 4
fours Protective
 Flavors and shapes Equipment Practical Area
quality marzipan to  Commercial
produce mini-sized mixers and
fruits. attachments
 Coats marzipan fruits  Cutting
to preserve desired implements
eating characteristics.  Whisks
 Beaters
 Softens marzipan  Spatulas,
fruits with egg whites. wooden spoons
 Pipes marzipan fruits  Grater
into shapes.  Scales,
measures
 Seals/browns
 Bowl cutters
marzipans fruits with
 Ovens
applied heat.
 Piping bags
and
attachments
 Cake and
sponge tins
and moulds
4. Prepare caramelized  Personal Work Station 4
petit fours Protective
 Selects and Coats Equipment Practical Area
fresh fruits/fruit  Commercial
 segments with pale mixers and
amber-colored attachments
caramel or glazed or  Cutting
any coating. implements
 Fills sandwich dried  Whisks
fruits or nuts with  Beaters
flavoured marzipan  Spatulas,
and coated with pale wooden spoons
amber-colored  Grater
caramel.  Scales,
measures
 Bowl cutters
 Ovens
 Piping bags
and
attachments
 Cake and
sponge tins
and moulds
5. Display petit fours  Personal Work Station 4
Perform final Protective
inspection Equipment Practical Area
 Selects and prepares  Display
appropriate cabinets
receptacles for petit  Cake pillars
fours.
 Displays petit fours
creatively to enhance
customer appeal.
6. Store petit fours  Consideration Work Station 4
 Stores petit fours in of temperature,
proper temperatures light and air Practical Area
and conditions to exposure
maintain maximum  Appropriate
eating qualities, containers
appearance and  Labeling
freshness.  Display
 Packages petit fours. cabinets
including
temperature-
controlled
cabinets to
cools or warm
 Refrigeration,
chilling and
freezing
5. PRESENT DESSERTS
1. Present and serve  Personal Work Station 5
plated desserts Protective
 Portions and presents Equipment Practical Area
desserts.  Commercial
mixers and
 Plates and decorates.
attachments
 Cutting
implements for
nuts and fruits
 Whisks
 Beaters
 Spatulas,
 wooden spoons
 Grater
 Scales,
measures
 Bowl cutters
 Ovens
 Piping bags
and
attachments
 Cake and
sponge tins
and moulds
2. Plan, prepare and  Personal Work Station 5
present dessert buffet Protective
selection or plating Equipment Practical Area
 Plans and utilizes  Kitchen wares
dessert buffet services.
 Prepares and arranges
variety of desserts.
3. Store and package  Consideration Work Station 5
desserts of temperature,
 Stores dessert. light and air Practical Area
exposure
 Packages desserts.
 Appropriate
containers
 Labeling
 Display
cabinets
including
temperature-
 controlled
cabinets to
cools or warm
 Refrigeration,
chilling and
freezing

Prepared by: Bienbemay A. Navarette

Trainer