COMPETENCY BASED- LEARNING MATERIALS

(Cover page)

Sector: TOURISM
Qualification: BREAD AND PASTRY PRODUCTION
NC II
Unit of Competency: PREPARE AND PRODUCE BAKERY
PRODUCTS
Module Title: PREPARING AND PRODUCING
BAKERY PRODUCTS

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How to Use This Competency- Based Learning Materials

Welcome to the Module “Preparing and Producing Bakery Products”. This module
contains training materials and activities for you to complete. The unit of competency
“Prepare and Produce Bakery Products ” contains the knowledge, skills and attitudes
required for Bread and Pastry Production to obtain the National Certificate (NC) level II.

You are required to go through a series of learning activities in order to complete each of
the learning outcomes of the module. In each learning outcome there are Information
Sheets, Job Sheets, and Operation Sheets. Do these activities on your own and answer the
Self-Check at the end of each learning activity.

If you have questions, don’t hesitate to ask your trainer for assistance.

Recognition of Prior Learning (RPL)

You have already some basic knowledge and skills covered in this module because you
have been working for some time; and already completed training in this area.

If you can demonstrate competence to your trainer in a particular skill, talk to your
trainer so you don’t have to undergo the same training again. If you have a qualification or
Certificate of Competency from previous trainings show it to him/her. If the skills you
acquired are consistent with and relevant to this module, they become part of the evidence.
You can present these for RPL. If you are not sure about your competence skills, discuss this
with your trainer. After completing this module, ask your trainer to assess your competence.
Result of your assessment will be recorded in your competency profile. All the learning
activities are designed for you to complete at your own pace.

In this module, you will find the activities for you to complete and
relevant information sheets for each learning outcome. Each learning
outcome may have more than one learning activity. This module is prepared
to help you achieve the required competency. This will be the source of
information that will enable you to acquire the knowledge and skills in
“Bread and Pastry Production” independently at your own pace with
minimum supervision from your trainer.
(Bread and Pastry Production NC II)
COMPETENCY-BASED LEARNING MATERIALS

List of Competencies
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No. Unit of Module Title
Code
Competency

Prepare and Preparing and

Produce Producing TRS741379
1.
Bakery Bakery
Products Products

Prepare and Preparing and

2. Produce Pastry Producing TRS741380
Products Pastry Products

Prepare and Preparing and

Present Presenting TRS741342
3.
gateaux, tortes gateaux, tortes
and cakes and cakes

Prepare and Preparing and

serve other serving other TRS741344
4.
types of types of
desserts desserts

Prepare and Preparing and

5. Display Petits Displaying TRS741343
Fours Petits Fours

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 MODULE CONTENT

UNIT OF COMPETENCY: PREPARE AND PRODUCE BAKERY

PRODUCTS

MODULE TITLE: PREPARING AND PRODUCING BAKERY

PRODUCTS

MODULE DESCRIPTOR: This module deals with the knowledge and

skills by bakers and pastry cooks to prepare and produce a range of
high-quality bakery products in commercial food production
environments and hospitality establishments.

NOMINAL DURATION: 25 hours

LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Prepare bakery products
2. Decorate and present bakery products
3. Store bakery products

ASSESSMENT CRITERIA:
1. Appropriate equipment are used according to required bakery
products and standard operating procedures.
2. Ingredients are selected, measured and weighed according to recipe
requirements and established standards and procedures.
3. Variety of bakery products are prepared according to standard mixing
procedures/formulation/recipes and desired product characteristics
4. Bakery products are baked according to techniques and appropriate
conditions, and enterprise requirement and standards.
5. Required oven temperature is selected to bake goods in accordance
with the desired characteristics, standards recipe and specifications
and enterprise practices.
6. Required and appropriate fillings and coating/icing, glazes and
decorations for variety of bakery products are prepared in accordance

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 with standard recipes, enterprise standards and/or customer
preferences.
7. Bakery products are filled and decorated as required and appropriate
in accordance with standard recipes and/or enterprise standards and
customer preferences.
8. Bakery items are finished according to desired product
characteristics.
9. Bakery products are presented according according to standards and
procedures.
10. Packaging materials are selected according to types, kinds and
classification of bakery products.
11. Shelf-life of baked products are determined according to established
standards and procedures.
12. Bakery products are stored according to established standards and
procedures.
13. Appropriate packaging is selected for the preservation of product
freshness and eating characteristics.

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LEARNING OUTCOME NO. 2
Decorate and Present Bakery Products

Contents:

1. Regular and special fillings and coating/icing, glazes and decorations.

2. Decorative techniques and rules for garnishing.
3. The tools and materials in decorating, finishing and presenting.
4. Standards and procedures in decorating, finishing and presenting
bakery products.
5. Occupational Health and Safety
Assessment Criteria

1. Required and appropriate fillings and coating/icing, glazes and

decorations for variety of bakery products are prepared in accordance
with standard recipes, enterprise standards and/or customer
preferences.
2. Bakery products are filled and decorated as required and appropriate
in accordance with standard recipes and/or enterprise standards and
customer preferences.
3. Bakery items are finished according to desired product
characteristics.
4. Bakery products are presented according to standards and
procedures.

Conditions

The participants will have access to:

1. Spatula
2. Parchment paper
3. Piping bag
4. Pastry brush
5. Pastry bag
6. Turntable
7. Serrated knife
8. Grater
9. Seeds and nuts, fresh and preserved/crystallized fruits
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 10. Ganache, fondants, flavored and colored sugar, butter creams
11. Savory fillings, jellies and glazes.

Assessment Method:

1. Oral questioning
2. Written examination
3. Observation
4. Demonstration

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 Learning Experiences
Learning Outcome 2
Decorate and Present Bakery Products
Learning Activities Special Instructions
Read and interpret Task Sheet 1.2-1 on
Regular and special fillings and The information sheet gives you an
coating/icing, glazes and decorations information on:
Perform Task Sheet
 Regular and special fillings
Refer to Performance Criteria Checklist
and coating/icing, glazes
Read and interpret Task Sheet 1.2-2 on and decorations.
Decorative techniques and rules for  Decorative techniques and
garnishing rules for garnishing.
Perform Task Sheet  Decorative techniques and
Refer to Performance Criteria Checklist rules for garnishing.
Read Information Sheet 1.2-3 on The  Standards and procedures
tools and materials in decorating, in decorating, finishing
finishing and presenting and presenting bakery
Answer Self-check to measure your products..
knowledge on the topic.  Occupational Health and
Compare with the model Safety.
answer/answer key
Read and interpret Job Sheet 1.2-4 on Read and Understand about it.
Standards and procedures in
In comparing your answers from
decorating, finishing and presenting
the model answer/answer key, be
bakery products.
sure that all your answers are
Perform Task Sheet correct before proceeding to the
Refer to Performance Criteria Checklist next activity.
Read Information Sheet 1.2-5 on
Occupational Health and Safety
In performing the task sheet, the
Answer Self-check to measure your trainer will evaluate your work
knowledge on the topic. according to the performance
Compare with the model criteria checklist. Make the
answer/answer key corrections or improvements,
necessary.
After doing all the activities of this
LO, you are ready to proceed to the
next LO on Accessing Room for
Servicing.
Information Sheet 1.2-3
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 The Tools and Materials in Decorating, Finishing and Presenting

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify the different types of tools and materials in decorating,
finishing and presenting.
2. Identify different uses of tools and materials in decorating,
finishing, presenting.
3. Enumerate the different types and uses of tools and materials in
decorating, finishing and presenting.

Tools and Materials is a tangible property that performs different uses in a

certain job.

One factor in successful baking is using the right kind of tools and
equipment. However, not only should the tools and equipment be of the
right kind but they should be efficient as well.

List of Tools and Materials in Decorating, Finishing and Presenting

Tools and Materials Usage and Maintenance
Turntable It is similar to a “Lazy Susan”. It has
a leg about six or more inches in
height that provides support to a
round table made of wooden or other
sturdy material that rotates
clockwise or counterclockwise. It
comes in different sizes of cake being
decorated. The turntable elevates the
cake as icing or frosting is applied.
It is clear plastic film available in
12x18 inches size, which can be cut
according to need. Patterns or
designs are piped on the acetate then
allowed to dry and then transferred
to the cake. Acetates are better than
Acetate wax paper as designs do not stick
and can be easily rolled when
shaping or designing melted
chocolate.
Corrugated Cardboard It has a number of uses. First, as a
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 serving plate for decorating the cake.
Wrap the cardboard in aluminum
foil, then decorate the cake before
transferring it to another serving
plate. Second, you can use the
cardboard as a cake box, which can
serve as a gift box. And lastly, you
can use it as a container for
transporting the cake.
Spatula It is used to spread and flatten icings
all over the cake. It makes frosting
and icing much easier than using a
rubber scraper or butter knife, which
beginners tend to use. Choose a
spatula made of stainless steel with
thin blade about 6-8 inches long and
has a rounded tip.

Smoothers, Edgers, and Cake Combs
This are used to create textures,
patterns, and designs on the icing on
top and sides of the cake. Smoothers
are plastic scrapers that are used to
create different line patterns or
designs.

Cookie cutters and Cookie Stamps
This are used to create variety of
shapes and figures on marzipan or
fondant. They are also used to press
outlines into frosting or icing that
can be filled with sugar or other
topping ingredients. Cookie stamps
and rubber stamps can be used to
make imprints of your designs on
marzipan or fondant.

Candy Molds, Cookie Molds, and Ice This are used for shaping chocolates.
Cake Trays Just pour the melted white or dark
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 or a combination of these chocolate
into the mold. Then, allow to cool.

Pastry Bag It is a cone-shaped bag made either

of muslin cloth with plastic lining or
plain plastic material. It is used to
pipe icing, frosting, whipped cream,
and meringue using a pastry tip. The
pastry tip is held in place by a
coupler. Another pastry bag called
the mechanical pastry bag called the
mechanical pastry bag is made of
stainless steel and comes with
interchangeable tips.
Pastry Tips Come in a large and small sizes
creating different patterns and
designs in cake.

Stencils These are made of thin plastics and

available in many patterns. To use
stencil, put on top or sides of cake
then allow the decor to fill up spaces
on the cut patterns on the stencil.

Edible Pattern Transfers A variety of patterns are available to

transfer directly onto cakes.

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 REFERENCES

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 Bread and Pastry Production
By: Leonora D. Basbas
2016 Edition

Paris sweets: Great Desserts

By: Dorie Greenspan

Baking with Mary Berry

By: Mary Berry

Cake Decorating for Beginners

Techniques and Ideas
Davidcakesmaccarfrae
www.youtube.com

How to bake and decorate a cake

By: William-Sonoma
www.google.com

Baking Tips and Techniques

By: King Arthur Flour
www.google.com

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 Self- Check 1.2-3

MULTIPLE CHOICE

Directions: Choose the best answer for each number by indicating in

your answer sheet the letter of your choice.

1. It is better than a wax paper as designs do not stick and can be easily
rolled when shaping or designing melted chocolate.

a. Turntable b. Acetate c. Smoothers

2. It is used to spread and flatten icings all over the cake.

a. Turntable b. Smoothers c. Spatula

3. Come in a large and small sizes creating different patterns and designs in
cake.

a. Pastry tips b. Pastry bag c. Stencils

4. This are used for shaping chocolates.

a. Pastry Bag b. Ice Cake Trays c. Edible Pattern Transfers

5. It elevates the cake as icing or frosting is applied.

a. Acetate b. Turntable c. Spatula

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 ANSWER KEY 1.2-3

1. b
2. c
3. a
4. b
5. b

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 TASK SHEET 1.2-1
Title: Perform Regular and Special Fillings and Coating/Icing,
glazes and decorations.

Performance Objective: Given the necessary ingredients,

equipments, tools, materials and instruction,
trainees should be able to perform the following:
Regular and Special Fillings and Coating/Icing, glazes and
decorations within 45 minutes in accordance with the required
industry standard.

Supplies/Materials :
 Spatula
 Parchment paper
 Piping bag
 Pastry brush
 Turntable
 Serrated knife
 Grater
 Seeds and nuts, fresh and preserved/crystallized fruits
 Ganache, fondants, flavored and colored sugar, butter creams
 Savory fillings, jellies and glazes

Equipment :

Steps/Procedure:
1. Prepare all the materials to be used
2. Wear Personal Protective Equipment (PPE)
3. Make sure your icing is stiff; you should be able to scoop it up
with your spatula and turn it upside down over the bowl
without it falling or sliding back into the bowl.
4. Level your cake. All cakes need to be level or you will get
cracked cakes that will not hold their shape. Use leveler for
smaller cakes or serrated knife to carefully cut the top off your
cake.
5. Spread a thin layer of icing on your cake board. This way your
cake will stick to the bottom of your cake.
6. Place your first layer on the board and plop a big dollop of icing
in the middle. Spread the icing carefully. Always add more icing
than you think you need. It is much easier and cleaner to
remove icing then add it.
7. Place the cake into the fridge, if you find your cakes are sliding
around and won’t stay stacked properly to harden the butter
cream. After 20 minutes, they should stay put and you can
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continue crumb coating
Learning Material
your cake.
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8. After finishing the edges of the cake, you CFCI
will have peaks on
the
Date Revised:
top edges of the cake. Just use your scraper or spatula to draw
the peaks into the center of theby:
Developed cake, then smooth.
Teresa May B. Delmo
9. If everything is fine, place your cake in theRevision
fridge# to
01 chill for 20

minutes.
 Performance Criteria Checklist 1.2-1

CRITERIA
YES NO
Did you… .
1. Prepare all the materials to be used for the regular and 
special fillings and coating/icing, glazes and decorations.
2. Wear personal protective equipment (PPE) 
3. Make sure your icing is stiff; you should be able to scoop 
it up with your spatula and turn it upside down over the
bowl without it falling or sliding back into the bowl.
4. Level your cake. All cakes need to be level or you will get 
cracked cakes that will not hold their shape. Use leveler
for smaller cakes or serrated knife to carefully cut the
top off your cake.
5. Spread a thin layer of icing on your cake board. This way 
your cake will stick to the bottom of your cake.
6. Place your first layer on the board and plop a big dollop 
of icing in the middle. Spread the icing carefully. Always
add more icing than you think you need. It is much
easier and cleaner to remove icing then add it.
7. Place the cake into the fridge, when you find your cakes 
are sliding around and won’t stay stacked properly to
harden the butter cream. After 20 minutes, continue
crumb coating your cake.
8. Use your scraper or spatula to draw the peaks into the 
center of the cake, then smooth.
9. Place your cake in the fridge to chill for 20 minutes 

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 TASK SHEET 1.2-2
Title: Perform decorative techniques and rules for garnishing

Performance Objective: Given the necessary supplies, equipments,

tools, materials and instruction, trainees should
be able to perform the following:
Decorative techniques and rules for garnishing within 20 minutes in
accordance with the required industry standards.

Supplies/Materials :
 Spatula
 Parchment paper
 Piping bag
 Pastry brush
 Turntable
 Serrated knife
 Grater
 Seeds and nuts, fresh and preserved/crystallized fruits
 Ganache, fondants, flavored and colored sugar, butter creams
 Savory fillings, jellies and glazes

Equipment :

Steps/Procedure:
1. Prepare all the materials to be used for the decorative techniques
and rules for garnishing.
2. Wear personal protective equipment (PPE)
3. Check out some cake decorations.
4. Choose the right type of cake to decorate.
5. Decide on the type of frosting or icing you’d like to work if icing a
cake.
6. Learn some other essential techniques required for decorating
cakes.
7. Use color creatively.
8. Decorate/design your cake using different pastry tips.
9. Use ready-made designs for decorations.
10. Use beautiful serving plates, and add garnish.
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Assessment Method:
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 Assessment on finished product

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 Performance Criteria Checklist 1.2-2

CRITERIA
YES NO
Did you… .
1. Prepare all the materials to be used for the decorative 
techniques and rules for garnishing.
2. Wear personal protective equipment (PPE) 
3.Check out some cake decorations. 
4.Choose the right type of cake to decorate. 
5. Decide on the type of frosting or icing you’d like to work if 
icing a cake.
6.Learn some other essential techniques required for decorating 
cakes.
7.Use color creatively. 
8.Decorate/design your cake using different pastry tips. 
9.Use ready-made designs for decorations. 
10.Use beautiful serving plates, and add garnish. 

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 OPERATION SHEET 1.2-4
Title: Performing standards and procedures in decorating,
finishing and presenting bakery products.

Performance Objective: Given the necessary ingredients, supplies,

tools, materials, equipments and instruction
trainees should be able to perform the following:
Standards and procedures in decorating, finishing and presenting
bakery products.

Supplies/Materials :
1. Spatula
2. Parchment paper
3. Piping bag
4. Pastry brush
5. Pastry bag
6. Turntable
7. Serrated knife
8. Grater
9. Seeds and nuts, fresh and preserved/crystalized fruits.
10. Ganache, fondants, flavored and colored sugar, butter creams
11. Savory fillings, jellies and glazes

Equipment :

Steps/Procedure:
1. Prepare all the materials to be used.
2. Wear personal protective equipment (PPE)
3. Check out some cake decorations.
4. Choose the right type of cake to decorate.
5. Decide on the type of frosting or icing you’d like to work if icing a
cake.
6. Learn some other essential techniques required for decorating
cakes.
7. Use color creatively.
8. Decorate/design your cake using different pastry tips.
9. Use ready-made designs for decorations.
10. Use beautiful serving plates to present.
11. Display cakes in a display fridge/dessert plate.

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 Information Sheet 1.2-5
Occupational Health and Safety

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Practice the occupational Health and Safety procedures when
working in the laboratory.
2. To enumerate the occupational Health and Safety guides when
working in the laboratory.

Occupational Health and Safety (OHS) is a cross-disciplinary area

concerned with protecting the safety, health and welfare of people engaged
in work or employment. The goal of all occupational safety and health
programs is to foster a safe work environment. As a secondary effect, it may
also protect co-workers, family members, employers, customers, suppliers,
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nearby communications, and other members of the public who are impacted
by the workplace environment.

Occupational Health and Safety Guidelines

1. Prepare all ingredients and arrange them in order of use before
cooking.
2. Clear and clean up as you work.
3. Synchronize (do two or more tasks at the same time) and dovetail
(combine two or more processes) workloads.
4. Practice hygiene at all times-before, during, and after work. Hygiene
means keeping oneself, the food, the tools, and equipment, and the
kitchen clean.

PERSONAL HYGIENE AND PROPER HANDWASHING

Personal hygiene is health practices which enable on to stay

physically healthy. This means keeping oneself clean to avoid transfer of
harmful bacteria especially in food preparation.

Ways to achieve personal hygiene

1. Regularly wash and cut your hair to keep a neat appearance. If you
have facial hair, you can save money by maintaining it yourself with a
set of quality clippers.
2. Visit the dentist at least once a year (twice a year is optimal). Though
you are brushing every day, your dentist will correct any dental
problems you have.
3. Bathe every day before work, or every night before you go to sleep.
This will help you cleanse/remove body odor.
4. Wear deodorant or antiperspirant daily if you tend to sweat heavily.
5. Scrub your hands with soap and water before you handle any food
especially when you have just come from the toilet. Be sure to clean
under fingernails where dirt and bacteria tend to accumulate.
6. Trim your nails. This will keep your hands much cleaner and prevent
the spread of the germs to the food.
7. Keep hand sanitizer and facial tissues near your work desk. Sanitizer
and tissues will come in handy when your ill and can also prevent the
spread of germs resulting from touching item such as money and
computer keyboards.

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 8. Used a separate towel or cloth for drying dishes, wiping countertops,
and wiping hands.
9. Avoid working with foods when you have an open cut, sore, boil or
infected wound in your hands.
10. Keep hand out of food as much as possible. Otherwise, wear
disposable gloves.
11. Avoid smoking while preparing or handling foods as ashes may
drop into the food.
12. Wear suitable clothes at work. Do not wear clothes with long
sleeves when working with food. Wear also comfortable and clean
shoes. Be sure aprons are always clean.

What is the right way to wash your hands?

 Wet your hands with running water (warm or cold) and apply soap.
 Rub your hands together to make lather and scrub them well; be sure
to scrub the backs your hands, between your fingers, and under your
nails.
 Continue rubbing your hand for at least 20 seconds.
 Rinse your hand well under running water.
 Dry your hands using a clean towel or air dry.

Self-Check 1.2-5

TRUE OR FALSE

Directions: Write T if the statement is correct and F if it is

wrong. Place your answer in your answer sheet.

1. OHS means Occupational Health and Safety.____________

2. One of the Occupational Health and Safety Guide is to clear
and clean up as you work.___________
3. Keeping oneself clean means washing hands before, during
and after work.

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4. In establishing good working habits, you have to
synchronize (do only one task) and dovetail (combine two or
more processes) workloads.____________
5. Keeping the kitchen clean means sweeping and mopping the
floors thoroughly, wiping all working tables and counters,
and etc.________________

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ANSWER KEY 1.2-5

1. T
2. T
3. T
4. F
5. T

Date Developed: Document No.

07-24-2019 Issued by:
CFCI
Competency-Based Date Revised:
Learning Material Page
Developed by:
Teresa May B. Delmo
Revision # 01