TRAINING PLAN

Basic Competencies

Course: BREAD AND PASTRY PRODUCTION NC II

Unit of PARTICIPATE IN WORKPLACE COMMUNICATION
Competency:
Module Title: PARTICIPATING IN WORKPLACE COMMUNICATION
Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full online (✓) Blended Online ( ) Distance Learning

Learning Contents Learning Resources
Outcome
LO1.  Effective
Obtain communication (example: CBLM, Participating in
and  Different modes of workplace communication,
convey communication
 Video: Different modes of communication
workplace Written
https://www.youtube.com/watch?
informatio communication
 v=Ikbn73iL3m4)
n Organizational
policies
 Communication
procedures and
systems
 Technology relevant
to the enterprise
and the individual’s
work responsibilities
 Sources of
information
 Types of question
 Medium of
communication
 Flow of
communication
 Storage system
 Telephone courtesy

 Technology
LO2. relevant to the
Perform enterprise and the
duties individual’s work
following responsibilities
workplace  Types of
workplace
instruction
documents and
s forms
  Basic
mathematical
concepts
 Kinds of workplace
report

 Communication
LO3. procedures and
Complete systems
relevant  Meeting
work protocols
related
document  Nature of
s workplace
meetings
 Barriers of
communication
 Workplace
interactions
 Non verbal
communication

Course: BREAD AND PASTRY PRODUCTION NC II

Unit of Competency: WORK IN A TEAM ENVIRONMENT
Module Title: WORKING IN A TEAM ENVIRONMENT
Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full online (✓) Blended Online ( ) Distance Learning

Learning Outcome Contents Learning Resources
LO1. Describe team  Definition of Team
role and scope  Difference between
team and group
 Different sources of
information
 Objectives and goals of
team

LO2. Identify  Definition of Team

one’s role and  Difference between
responsibility within team and group
a team  Different sources of
information
 Objectives and goals of
team

LO3. Work as  Team goals and

 a team member objectives
 Fundamental rights at
work including gender
sensitivity
 Understanding individual
competencies relative to
teamwork
 Types of individuals
 Role of leaders

Course: BREAD AND PASTRY PRODUCTION NC II

Unit of Competency: PRACTICE CAREER PROFESSIONALISM
Module Title: PRACTICING CARER PROFESSIONALISM
Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full online (✓) Blended Online ( ) Distance Learning

Learning Outcome Contents Learning Resources
LO1. Integrate  Work values and
personal objectives ethics (Code of
with organizational Conduct, Code of
goals Ethics, etc.)
 Understanding
personal objectives
 Understanding
organizational goals
 Difference between
intra and interpersonal
relationship
 Performance
evaluation

LO2. Set and  Company policies

meet work priorities  Company operations,
procedures and
standards
 Time management
 Basic strategic planning
concepts
 Resource utilization and
management

LO3.  Career development

Maintain opportunities
professional growth  Company recognition
 and development and incentives
 Information on relevant
licenses and or
certifications

Course: BREAD AND PASTRY PRODUCTION NC II

Unit of Competency: PRACTICE OCCUPATIONAL HEALTH AND SAFETY
Module Title: PRACTICING OCCUPATIONAL HEALTH AND SAFETY
Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full online (✓) Blended Online ( ) Distance Learning

Learning Outcome Contents Learning Resources
LO1. Identify  OSH procedures,
hazards and risks practices and regulations
 Hazards/risks
identification and
control
 OSH indicators
 Organizational
contingency practices

LO2.  Threshold Limit Value – TLV

Evaluate hazards  Effects of safety hazards
and risks

LO3. Control  Personal hygiene practices

hazards and risks  Organization safety and
health protocol
 Company emergency
procedure practices

LO4. Workplace OSH personal records

Maintain OHS Information on emergency-
awareness related drills
 Common Competencies

Course: BREAD AND PASTRY PRODUCTION NC II

Unit of Competency: PERFORM WORKPLACE AND SAFETY
Module Title: PERFORMING WORKPLACE AND SAFETY
Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full online (✓) Blended Online ( ) Distance Learning

Learning Outcome Contents Learning Resources
LO1. Follow  Use of personal protective
workplace clothing and equipment
procedures for  Safe work techniques
health, safety and including knives, and
security equipment, handling hot
surfaces, computers
and electronic equipment
 Safe handling of chemicals,
poisons and dangerous
materials

LO2. Deal  Emergency procedures

with emergency
situations
LO3.  Proper disposal of
Maintain safe garbage
personal  Practice safety
presentation measures
standards
Course: BREAD AND PASTRY PRODUCTION NC II
Unit of Competency: PROVIDE EFFECTIVE CUSTOMER SERVICE
Module Title: PROVIDING EFFECTIVE CUSTOMER SERVICE
Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full online (✓) Blended Online ( ) Distance Learning

Learning Outcome Contents Learning Resources
LO1. Greet  Interactive
customer communication with
others
 Interpersonal skills/
social grace with
sincerity
 Body language
 Proper way of handling
complaints

LO2. Identify  Interactive

customer needs communication with
others
 Interpersonal skills/
social grace with
sincerity
 Body language
 Proper way of handling
complaints

LO3. Deliver  Protocol and enterprise

service to customer procedures
LO4. Handle  Telephone courtesy
queries through
telephone, fax
machine, internet,
and email
 LO5. Handle  Resolving complaints
complaints,
evaluation and
recommendations

Course: BREAD AND PASTRY PRODUCTION NC II

Unit of Competency: OBSERVE WORKPLACE HYGIENE PROCEDURES
Module Title: OBSERVING WORKPLACE HYGIENE PROCEDURES
Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full online (✓) Blended Online ( ) Distance Learning

Learning Outcome Contents Learning Resources
LO1. Follow hygiene  Hygiene procedures
procedures  Proper food handling
and storage

LO2. Identify  Hygiene risks

and prevent hygiene
risks

Course: BREAD AND PASTRY PRODUCTION NC II

Unit of Competency: DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
Module Title: DEVELOPING AND UPDATING INDUSTRY KNOWLEDGE
Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full online (✓) Blended Online ( ) Distance Learning

Learning Outcome Contents Learning Resources
LO1. Seek  Trade unions
information on the environmental
industry issues and
requirements
 Industrial relations
issues and major
organization
 Career
opportunities
 Work ethic required
to work in the
industry
  Quality assurance

LO2. Update  Information sources

industry knowledge  Legislation that affects the
industry

Course: BREAD AND PASTRY PRODUCTION NC II

Unit of Competency: PERFORM COMPUTER OPERATIONS
Module Title: PERFORMING COMPUTER OPERATIONS
Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full online (✓) Blended Online ( ) Distance Learning

Learning Outcome Contents Learning Resources
LO1. Plan and  Basic ergonomics of keyboard and
prepare for task to computer use
be undertaken  Standard operating procedures in
entering and saving data into the
computer
 Main parts of a computer
 Storage devices and basic categories
of memory
 Relevant types of software
 General security
 Viruses
 OH & S principles and
responsibilities
 Reading skills required to interpret
work instruction
 Communication skills

LO2. Input  Procedures/techniques in

data into computer accessing Information
LO3.  Desktop icons
Access  Keyboard techniques based on
information using OHS requirements
computer
LO4.  Software commands
Produce/output  Operation and uses of peripheral
data using devices
computer system  Procedure in producing and
 transferring files/data

LO5.  Cleaning, minor maintenance and

Maintain computer replacements of consumables
equipment and  Creating more space in hard disk
systems  Reviewing programs
 Deleting unwanted files
 Checking hard disk for errors
 Viruses and up-to-date anti-virus
programs

Core Competencies

Course: BREAD AND PASTRY PRODUCTION NC II

Unit of Competency: PREPARE AND PRODUCE BAKERY PRODUCTS
Module Title: PREPARING AND PRODUCING BAKERY
PRODUCTS
Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full online (✓) Blended Online ( ) Distance Learning

Learning Outcome Contents Learning Resources
LO1. Prepare  Culinary and technical
bakery products terms related to bakery
products
 Baking equipment
 Mixing procedures
/formulation/recipes
and desired product
characteristics of
variety pastry products

LO2.  Decorating bakery

Decorate and products
present bakery
products
LO3. Store  Packing and storing of
bakery products bakery products

Course: BREAD AND PASTRY PRODUCTION NC II

Unit of Competency: PREPARE AND PRODUCE PASTRY PRODUCTS
Module Title: PREPARING AND PRODUCING PASTRY PRODUCTS
Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full online (✓) Blended Online ( ) Distance Learning

 Learning Outcome Contents Learning Resources
LO1. Prepare pastry  Culinary and technical
products terms related to pastry
products
 Mixing procedures
/formulation/recipes
and desired product
characteristics of
variety pastry products

LO2.  Decorating pastry

Decorate and products
present pastry
products
LO3. Store  Storing pastry products
pastry products

Course: BREAD AND PASTRY PRODUCTION NC II

Unit of Competency: PREPARE AND PRESENT GATEUX, TORTES AND CAKES
Module Title: PREPARING AND PRESENTING GATEUX, TORTES AND
CAKES
Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full online (✓) Blended Online ( ) Distance Learning

Learning Outcome Contents Learning Resources
LO1. Prepare  Culinary terms related to
sponge and cakes cakes
 Identify the main
ingredients used for
cakes
 Identify the specific
temperature used for
different types of cakes
 Classify the different
types of cake
 Enumerate the mixing
method used for
shortened cakes and
foam type cake
 Identify the cooling
temperature of cakes
 Different equipments in
baking
 Baking conditions and
temperature
LO2. Prepare  Identify the fillings
and use fillings appropriate in a specific
 cake
 Identify the consistency
and appropriate flavor of
fillings
 Identify how to fill and
assembly cakes
according to the
standard recipe
specification
 Classify coating and
siding based on the
required recipe
specification

LO3.  Identify the specific

Decorate cakes decoration appropriate
for the cake
 Identify the standard
recipes of icing and
decorations

LO4. Present  Identify the equipment

cakes selected and used in
accordance with service
 Identify the product
freshness, appearance,
characteristics of
prepared cakes
 Familiarize the cutting-
portion to minimize the
wastage of cake

LO5. Store  Enumerate the

cakes standards and procedure
of storing cake products
 Identify the storage
methods for cakes
 OHS
Course: BREAD AND PASTRY PRODUCTION NC II
Unit of Competency: PREPARE AND DISPLAY PETITS FOURS
Module Title: PREPARING AND DISPLAYING PETITS FOURS
Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full online (✓) Blended Online ( ) Distance Learning

Learning Outcome Contents Learning Resources
LO1. Prepare iced  Characteristics of classical
petits fours and contemporary petits
fours
 Underlying principles in
making petits fours
 Types and kinds of sponge
and bases
 Different kinds of fillings
 Procedure in making
fondant icing
 Decors and designs
LO2.  Identify the knives of
Prepare fresh petits small choux paste
fours  Types of sweet paste and
fillings
 Different garnishes, glazes
and finishes
LO3. Prepare  Specify flavor and shape
marzipan petits quality marzipan
fours  Tips on coating marzipan
fruits
LO4. Prepare  Identify the specification
caramelized petits of fresh fruits needed to
fours caramelized
 Identify the specification
of dried fruits needed

LO5. Display petits fours
LO6. Store petits fours
 Identify the kinds of sugar
to caramelize
 Tips on how to display
petits fours
 Identify the kinds of
receptacles for petits
fours

Course: BREAD AND PASTRY PRODUCTION NC II

Unit of Competency: PREPARE AND DISPLAY PETITS FOURS
Module Title: PREPARING AND DISPLAYING PETITS FOURS
Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full online (✓) Blended Online ( ) Distance Learning

Learning Outcome Contents Learning Resources
LO1. Present and  Portion control and
serve plated presentation of dessert
desserts  Steps in plating and
decorating dessert

LO2. Plan,  Trolley services in preparation

prepare and and presentation of dessert
present dessert  Diagram presentation on how
buffet selection or to arrange and prepare variety
plating of dessert

LO3. Store  Temperature range in storing

and package desserts
desserts  Packaging design techniques

eLearning Infrastructure Requirement Name of the application

( )LMS:
Or Others:
( ) application that provide access
to the digital content and any
shared resources anywhere,
anytime;

( ) application that allows

communication between trainers
and peers synchronous and
asynchronous; and

( ) application that allows

administration of assessment of
learning outcomes