TRAINING PLAN

Qualification Title : BREAD AND PASTRY PRODUCTION NC II

Unit of Competency : PREPARE AND PRODUCE BAKERY PRODUCTS
Module Title : PREPARING AND PRODUCING BAKERY PRODUCTS
Learning Outcomes:

LO 1: Prepare bakery products

LO 2: Decorate and present bakery products
LO 3: Store bakery products

Learning Content Mode of Delivery Duration Remarks

LO 1: Prepare bakery products
Baking ingredients and
tools and equipment and
their specific uses Wired 2 Hours Trainees will use Google
Classifications of bakery Classroom to view the
products and its materials
characteristics
Techniques in preparing Non-Wired 2 Hours Trainees should perform
bakery products actual demonstration
LO 2: Decorate and present bakery products
Filling and decorating Non-Wired 2 Hours Trainees should perform
bakery products actual demonstration
Presenting baked Wired 1 Hour Trainees will use Google
products Classroom to view the
materials
LO 3: Store bakery products
Storing bakery products Non-Wired 1 Hour Trainees will use Google
Classroom to view the
materials

Qualification Title : BREAD AND PASTRY PRODUCTION NC II

Unit of Competency : PREPARE AND PRODUCE PASTRY PRODUCTS
Module Title : PREPARING AND PRODUCING PASTRY PRODUCTS
Learning Outcomes:

LO 1: Prepare pastry products

LO 2: Decorate and present pastry products
LO 3: Store pastry products

Learning Content Mode of Delivery Duration Remarks

LO 1: Prepare pastry products
Characteristics of pastry Wired 1 Hour Trainees will use Google
products Classroom to view the
materials
Techniques and Non-Wired 2 Hours Trainees should perform
appropriate conditions in actual demonstration
making pastry products
LO 2: Decorate and present pastry products
Variety of fillings and
coating /icing, glazes and Trainees will use Google
decorations for pastry Wired 2 Hours Classroom to view the
products materials

Filling and decorating Non-Wired 2 Hours Trainees should perform

pastry products actual demonstration
Presenting baked pastry Wired 1 Hour
products Trainees will use Google
Classroom to view the
materials

LO 3: Store pastry products

Storing pastry products Wired 1 Hour Trainees will use Google
 Classroom to view the
materials

Qualification Title : BREAD AND PASTRY PRODUCTION NC II

Unit of Competency : PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
Module Title : PREPARING AND PRESENTING GATEAUX, TORTES, AND CAKES
Learning Outcomes:

LO 1: Prepare sponge cakes

LO 2: Prepare and use fillings
LO 3: Decorate cakes
LO 4: Present cakes
LO 5: Store cakes

Learning Content Mode of Delivery Duration Remarks

LO 1: Prepare sponge cakes
Prepare variety of sponge Non-Wired 2 Hours Trainees should perform
cakes actual demonstration
Characteristics of good Wired 1 Hour Trainees will use Google
quality sponge cakes Classroom to view the
materials
LO 2: Prepare and use fillings
Selecting an appropriate Non-Wired 2 Hours Trainees should perform
fillings and flavors; actual demonstration
coating and sidings
LO 3: Decorate cakes
Sponges and cakes based Wired 1 Hour Trainees will use Google
on the occasions Classroom to view the
materials
Icings and decorations Non-Wired 2 Hours Trainees should perform
based on standard actual demonstration
recipes or enterprise

LO 4: Present cakes
Maintaining freshness,
appearances, and eating Trainees will use Google
qualities of the products Wired 2 Hours Classroom to view the
Presenting products to materials
the customers
LO 5: Store cakes
Selecting appropriate Trainees will use Google
packaging preservation Wired 1 Hours Classroom to view the
materials

Qualification Title : BREAD AND PASTRY PRODUCTION NC II

Unit of Competency : PREPARE AND DISPLAYING PETIT FOURS
Module Title : PREPARING AND DISPLAYING PETIT FOURS
Learning Outcomes:

LO 1: Prepare iced petit fours

LO 2: Prepare fresh petit fours
LO 3: Prepare marzipan petit fours
LO 4: Prepare caramelized petit fours
LO 5: Display petit fours
LO 6: Store petit fours

Learning Content Mode of Delivery Duration Remarks

LO 1: Prepare iced petit fours
Different sponges and
bases Trainees will use Google
Wired 2 Hours Classroom to view the
Types of fillings
materials
How to decorate petits Non - Wired 1 Hour Trainees should perform
fours actual demonstration

LO 2: Prepare fresh petit fours

Baking and decorating
small choux paste Non-Wired 2 Hours Trainees should perform
actual demonstration
LO 3: Prepare marzipan petit fours
Good quality marzipan
flavor and coating Non-Wired 2 Hours Trainees should perform
marzipan fruits actual demonstration
LO 4: Prepare caramelized petit fours
Coating pale amber- Trainees should perform
colored caramel Non-Wired 2 Hours actual demonstration
Selecting and coating
fresh fruits
LO 5: Display petit fours
Displaying creatively to Wired 1 Hour Trainees will use Google
enhance customers Classroom to view the
appeal materials
LO 6: Store petit fours
Packaging and storing Wired 1 Hour Trainees will use Google
petit fours in proper Classroom to view the
temperature materials
Qualification Title : BREAD AND PASTRY PRODUCTION NC II
Unit of Competency : PRESENT DESSERTS
Module Title : PRESENTING DESSERTS
Learning Outcomes:

LO 1: Present and serve plated desserts

LO 2: Plan, prepare and present dessert buffet selection or plating
LO 3: Store and package desserts

Learning Content Mode of Delivery Duration Remarks

LO 1: Present and serve plated desserts
Plating and decorating Trainees will use Google
desserts Wired 2 Hours Classroom to view the
materials
Presenting desserts
LO 2: Plan, prepare and present dessert buffet selection or plating
Variety of desserts Trainees will use Google
Wired 1 Hour Classroom to view the
materials
Utilizing dessert buffet Non-Wired 2 Hours Trainees should perform
service actual demonstration
LO 3: Store and package desserts
Storing and packaging Wired 1 Hour Trainees will use Google
desserts Classroom to view the
materials

Prepared By:
MADELYN R. GABITO
TVET Trainer