CBC Bread and Pastry Production NC II New Normal

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TESDA-OP CO-01-F11
(Rev.No.00-03/08/17)
COMPETENCY-BASED CURRICULUM
COURSE DESIGN
COURSE TITLE : BREAD AND PASTRY PRODUCTION NC II
NOMINAL DURATION 141 hours
COURSE DESCRIPTION : This course is designed to enhance the knowledge,

skills and attitude in bread and pastry production to pre-
pare and present desserts; prepare and display petits
four in accordance with industry standards. It covers the
basic, common and core competencies.
.
ENTRY REQUIREMENTS : Trainees or students who want to entry into these quali-
fications should possess the following requirements:
 can communicate in basic English either oral and written;

 at least high school graduate;
 physically and mentally fit;
 with good moral character; and
 can perform basic mathematical computation
 With pleasing personality
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COURSE STRUCTURE:
BASIC COMPETENCIES
(18 hours)
UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1.2. Participate in 1.1 Participating in 1.1.1 Obtain and convey work- 6 hours
workplace com- workplace com- place information
munication munication 1.1.2 Complete relevant work
related documents
1.1.3 Participate in workplace
meeting and discussion
3.4. Work in a team 2.1 Working in a 2.1.1 Describe and identify 3 hours
environment team environ- team role and responsi-
ment bility in a team
2.1.2 Describe work as a team
member
5.6. Practice career 3.1 Practicing ca- 3.1.1 Integrate personal objec- 3 hours
professionalism reer profession- tives with organizational
alism goals.
3.1.2 Set and meet work prior-
ities.
3.1.3 Maintain professional
growth and development
7.8. Practice occu- 4.1 Practicing oc- 4.1.1 Evaluate hazard and 6 hours
pational health cupational risks
and safety health and 4.1.2 Control hazards and risks
safety 4.1.3 Maintain occupational
health and safety aware-
ness
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COMMON COMPETENCIES
(18 hours)
UNIT OF NOMINAL
COMPETENCY DURATION
1. Develop and 1.1 Developing 1.1.1 Identify and access key 2 hours
update industry and update in- resources of information
knowledge dustry knowl- on the industry
edge 1.1.2 Access apply and share
industry information
1.1.3 Update continuously rele-
vant industry knowledge
2. Observe work- 2.1 Observing 2.1.1 Practice personal groom- 2 hours
place hygiene workplace hy- ing and hygiene
procedures giene proce- 2.1.2 Practice safe and hy-
dures gienic handling, storage
and disposal of food, bev-
erage and materials
3. Perform com- 3.1 Performing 3.1.1 Identify and explain the 6 hours
puter opera- computer op- functions, general fea-
tions erations tures and capabilities of
both hardware and soft-
ware undertaken
3.1.2 Prepare and use appro-
priate hardware and soft-
ware according to task re-
quirement
3.1.3 Use appropriate devices
and procedures to trans-
fer files/data
3.1.4 Produce accurate and
complete data according
to the requirements
3.1.5 Maintain computer sys-
tem
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UNIT OF NOMINAL
COMPETENCY DURATION
4. Perform work- 4.1 Performing 4.1.1 Practice workplace 2 hours
place and workplace and safety, security and hy-
safety practices safety prac- giene systems, processes
tices and operation
4.1.2 Respond appropriately to
faults, problems and
emergency situations
4.1.3 Maintain safe personal
presentation standards
5. Provide effec- 5.1 Providing ef- 5.1.1 Apply effective verbal and 6 hours
tive customer fective cus- non-verbal communica-
service tomer service tion skills to respond to
customer needs
5.1.2 Provide prompt and qual-
ity service to customer
5.1.3 Handle queries promptly
and correctly in line with
enterprise procedures
5.1.4 Handle customer com-
plaints, evaluation and
recommendations
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CORE COMPETENCIES
(105 hours)
UNIT OF NOMINAL
COMPETENCY DURATION
1. Prepare and 1.1 Preparing and 1.1 Prepare bakery products 21 hours
Produce bakery producing bakery 1.2 Decorate and present
products products bakery products
1.3 Store bakery products
2. Prepare and 2.1 Preparing and 2.1 Prepare pastry products 21 hours
produce pastry producing pastry 2.2 Decorate and present pas-
products products try products
2.3 Store pastry products
3. Prepare and 3.1 Preparing and 3.1 Prepare sponge and cakes 21 hours
present presenting gateaux, 3.2 Prepare and use fillings
gateaux, tortes tortes and cakes 3.3 Decorate cakes
and cakes 3.4 Present cakes
3.5 Store cakes
4. Prepare and 4.1 Preparing and 4.1 Prepare iced petits fours 21 hours
display petits display petits fours 4.2 Prepare fresh petits fours
fours 4.3 Prepare marzipan petits
fours
4.4 Prepare caramelized petits
fours
4.5 Display petits fours
4.6 Store petits fours
5. Present 5.1 Presenting 5.1 Prepare and serve plated 21 hours

desserts desserts desserts
5.2 Plan, prepare and
present dessert buffet selec-
tion or plating
5.3 Store and package desserts
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RESOURCES:
Recommended list of tools, equipment and materials for the training of 25

trainees for Cookery NC ll.
TOOLS EQUIPMENT MATERIALS

QTY QTY QTY
12 Measuring cup, 6 Commercial Mixers Cake flour
solid with complete attach-
ments
12 Measuring cup, liq- 1 Mechanical Dough Bread Flour
uid (250 & 500 ml) roller
25 Measuring spoon 1 Decker oven All-purpose
3 Cake turn table 1 Compressor Sugar
20 Decorating tips 1 Dough cutter Yeast
6 Rolling pins Butter
6 Pie pan sizes 6, 8, Margarine
10
6 Sheet pans Butter (French
bread)
6 Pie cutter Cooking oil
6 Rubber scrapper Lard
6 Palette knife All-purpose cream
6 Cake stand with tier Whipping cream
6 Cake pillars Confectioner sugar
6 Sauce pan, s/s Knox gelatin
6 Ladles s/s Flaked almonds
6 Knives s/s with Chocolate chips
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plastic handle
6 Chopping board, Chocolate, shred-
color coded ded
6 Scale 2, 10 kgs Cherries with stem
6 Grater Cherries
6 Wooden spoons Food colors
6 Beaters Tropical fruits
12 Mixing bowl ( 6 pcs 4 Gas range Whole wheat, rye,
sets per set) multi grain
6 Wire whisk 1 Upright freezer Cream cheese
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TOOLS EQUIPMENT MATERIALS

QTY QTY QTY
6 Muffin pan, small 1 Refrigerator Paper cups
6 Muffin pan, medium Tulip paste
6 Muffin pan, big Sugar lace
6 Loaf pan, small Pineapple juice
6 Loaf pan, medium Contreau
6 Loaf pan, big
4 Rectangular pan TRAINING MATERIALS:
1x8x8
6 Round pan 6,8, 10, Wilton decorating
12, 14, 16 magazine, video
6 Pie pan Good Housekeeping

Baking Book
6 Flour sifter
6 Strainer
3 Double boiler
Piping bags
Coupler
ASSESSMENT METHODS:
 Written examination
 Practical Demonstration
 Direct observation
 Hands-on
COURSE DELIVERY:
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 Group Discussion
 Demonstration
 Film Viewing
 Modular instruction
 Practical application
 Reporting
 Industry immersion
 E-learning
TRAINERS QUALIFICATION:
 Must be a holder of NC III or its equivalent

 Must have undergone training on Training Methodology II (TM II)
 Must be physically and mentally fit
 *Must have at least 3-5 years job/industry experience on
 Supervisory/managerial level
*Optional. Only when required by the hiring institution.

Reference: TESDA Board Resolution No. 2004 03
A. Modules of Instruction
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Basic Competencies: Bread and Pastry Production NC II

Unit of Competency: PARTICIPATE IN WORKPALCE COMMUNICATION
Modules Title: PARTICIPATE IN WORKPALCE COMMUNICATION
Module Descriptor: This module covers the knowledge, skills and attitudes
required to gather, interpret and convey information in re-
sponse to workplace requirements
Nominal Duration: 6 hours
Qualification Level: NC II
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the students/trainees must be able to:
LO1. Obtain and convey workplace information
LO2. Participate in workplace meetings and discussions
LO3. Complete relevant work related documents
Details of Learning Outcomes:
LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION

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Assessment Contents Conditions/ Methodologies Assessment

Criteria Resoutces Methods
1.Specific and rele- -Communi- The students/ -Group discussion -Direct obser-
vant information is cating with Trainees must (Through online) vation (Through
accessed from ap- Stakeholders be provided online)
propriate sources with the Follow- -Interaction
ing: (Through online) -Oral interview
2Effective question- and written test
ing , active listening -Complete PPE (Through online)
and speaking skills -Face Shield
are used to gather for Face-to-
and convey informa- face
tion -Alcohol
-Gloves
3.Appropriate -Video Presen-
medium is used to tation
transfer information -Load for Inter-
and ideas net Connection.
4.Appropriate non- Equipment

verbal communica-
tion is used -LCD Projector
(optional)
5.Appropriate lines -Overhead Pro-
of communication jector (optional)
with supervisors and -Computer
colleagues are iden- -Printer
tified and followed Supplies & Ma-
terials
6.Defined workplace  Suppliers
procedures for the  Memoran-
location and storage dum
of information are  Circular
used  Notice
 Information
7.Personal interac- discussion
tion is carried out
clearly and concisely Sample Stor-
age:
 Manual fil-
ing system
 Computer-
based filing
system
 Personnel
forms, tele-
phone
message
forms,
safety re-
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ports
 Telephone
Electronic and
two way radio
LO2. PARTICIPATE IN WORKPLACE MEETINGS AND DISCUSSIONS
Assessment Contents Conditions Methodolo- Assessment

Criteria gies Methods
1.Team meetings -Scope and The students/ -Group discus- -Direct obser-
are attended on time Sectors of Trainees must sion (Through vation (Through
Tourism be provided online) online)
2.Own opinions are with the Follow-
clearly expressed ing: -Interaction -Oral interview
and those of others (Through online) and written test
are listened to with- -Complete PPE (Through on-
out interruption -Face Shield line)
for Face-to-
3.Meeting inputs are face
consistent with the -Alcohol
meeting purpose -Gloves
and established pro- -Video Presen-
tocols tation
-Load for Inter-
4.Workplace interac- net Connection
tions are conducted Equipment
in a courteous man- -LCD Projector
ner (optional)
-Overhead Pro-
5.Questions about jector (optional)
simple routine work- -Computer
place procedures -Printer
and maters concern-
ing working condi- SUPPLIES &
tions of employment MATERIALS
are asked and re- -Pen
sponded to -Paper
6.Meetings out- LEARNING

comes are inter- MATERIALS
preted and imple- -Books relating
mented to conducting
meetings
LO3. COMPLETE RELEVANT WORK-RELATED DOCUMENTS

1.Range of forms re- - Tourism Lat- The students/ -Group discus- -Direct observa-
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lating to conditions est Develop- Trainees must sion (Through tion (Through
of employment are ments and be provided online) online)
completed accu- Trends with the Follow-
rately and legibly ing: -Interaction -Oral interview
(Through online) and written test
2.Workplace data is -Complete PPE (Through online)
recorded on stan- -Face Shield
dard workplace for Face-to-
forms and docu- face
ments -Alcohol
-Gloves
3.Basic mathemati- -Video Presen-
cal processes are tation
used for routine cal- -Load for Inter-
culations net Connection
4.Errors in recording Equipment

information on *LCD Projector
forms/ documents (optional)
are identified and *Overhead Pro-
properly acted upon jector (optional)
*Computer
5.Reporting require- *Printer
ments to supervisor
are completed ac- SUPPLIES &
cording to organiza- MATERIALS
tional guidelines  Suppliers
 Memoran-
dum
 Circular
 Notice
 Information
discussion
Sample Stor-
age:
*Manual filing
system
*Computer-
based filing
system
*Personnel
forms, tele-
phone mes-
sage forms,
safety reports
*Telephone
*Electronic and
two-way radio
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Basic Competencies: Bread and Pastry Production NC II

Unit of Competency: WORK IN TEAM ENVIRONMENT
Modules Title: WORK IN TEAM ENVIRONMENT
Module Descriptor: This module covers the skills, knowledge and attitudes to
identify role and responsibility as a member of a team.
LO1. Describe team role and scope

LO2. Identify own role and responsibility within team
LO3. Work as a team member
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LO1. DESCRIBE TEAM ROLE AND SCOPE
Assessment Contents Conditions/Re- Methodolo- Assessment

Criteria sources gies Methods
1.The role and ob- - Communicat- The students/ -Group discus- -Competency
jective of the team is ing with Team Trainees must be sion (Through may be as-
identified from avail- Members in the provided with the online) sessed in work-
able sources of in- Industry Following: place or in a
formation -Interaction simulated work-
-Complete PPE (Through on- place setting
2.Team parameters, -Face Shield for line) (Through on-
reporting relation- Face-to-face line)
ships and responsi- -Alcohol
bilities are identified -Gloves -Assessment
from team discus- -Video Presenta- shall be ob-
sions and appropri- tion served while task
ate external sources -Load for Internet are being under-
Connection taken whether
individually or in
EQUIPMENT group (Through
-LCD Projector
online)
(optional)
-Overhead Projec-
tor (optional)
-Computer
-Printer
SUPPLIES &
MATERIALS
-Pen
-Paper
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LO2. IDENTIFY OWN ROLE AND RESPONSIBILITY WITHIN TEAM

1.Individual role and - Teamwork in The *Group discus- *Competency
responsibilities the Industry students/ sion (Through may be as-
within the team envi- Trainees must online) sessed in work-
ronment are identi- be provided place or in a
fied. with the Fol- *Interaction simulated work-
2.Roles and respon- lowing: (Through online) place setting
sibility of other team (Through on-
members are identi- -Complete line)
fied and recognized. PPE
3.Reporting relation- -Face Shield *Assessment
ships within team for Face-to- shall be ob-
and external to team face served while
are identified. -Alcohol task are being
-Gloves undertaken
-Video Pre- whether individ-
sentation ually or in
-Load for In- group (Through
ternet Con- online)
nection
EQUIPMENT
*LCD Projec-
tor (optional)
*Overhead
Projector (op-
tional)
*Computer
*Printer
SUPPLIES &
MATERIALS
*Pen
*Paper
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LO3. WORK AS A TEAM MEMBER

1.Effective and ap- - Protocols in The students/ *Group discus- *Competency
propriate forms of the Industry Trainees must sion (Through may be as-
communications be provided online) sessed in work-
used and interac- with the Follow- place or in a
tions undertaken ing: simulated work-
with team members *Interaction place setting
who contribute to -Complete PPE (Through on- (Through online)
known team activi- -Face Shield line)
ties and objectives for Face-to- *Assessment
face shall be ob-
2.Effective and ap- -Alcohol served while
propriate contribu- -Gloves task are being
tions made to com- -Video Presen- undertaken
plement team activi- tation whether individ-
ties and objectives, -Load for Inter- ually or in group
based on individual net Connection (Through online)
skills and competen-
cies and workplace EQUIPMENT
context *LCD Projector
(optional)
3.Observed proto- *Overhead Pro-
cols in reporting us- jector (optional)
ing standard operat- *Computer
ing procedures Printer
4.Contribute to the SUPPLIES &

development of MATERIALS
team work plans *Pen
based on an under- *Paper
standing of team’s
role and objectives
and individual com-
petencies of the
members.
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UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM

MODULE TITLE : PRACTICING CAREER PROFESSIONALISM
Module Descriptor: This module covers the knowledge, skills and atti-
tudes in promoting career growth and advancement.
LO1. Integrate personal objectives with organizational goals

LO2. Set and meet work priorities
LO3. Maintain professional growth and development
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LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS
Assessment Contents Conditions/ Methodolo- Assessment

Criteria Resources gies Methods
1.Personal growth - Personal Devel- The students/ *Group dis- *Competency
and work opment Trainees must cussion may be as-
plans are be provided (Through on- sessed in work-
pursued to- with the Follow- line) place or in a
wards im- ing: simulated work-
proving the place setting
qualifica- -Complete PPE *Interaction (Through on-
tions set for -Face Shield (Through online)
the profes- for Face-to- line)
sion face
-Alcohol
2.Intra- and interper- -Gloves
sonal rela- -Video Presen-
tionships are tation
maintained -Load for Inter-
in the net Connection
course of EQUIPMENT
managing *LCD Projector
oneself (optional)
based on *Overhead Pro-
performance jector (optional)
evaluation *Computer
*Printer
3.Commitment to
the organi- LEARNING
zation and MATERIALS
its goal is *Company poli-
demon- cies
strated in *Company op-
the perfor- erations, proce-
mance of dures and stan-
duties dards
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LO2. SET AND MEET WORK PRIORITIES

1.Competing de- - Time Manage- students/ *Group dis- *Competency
mands are ment Trainees must cussion may be as-
prioritized to be provided (Through on- sessed in work-
achieve per- with the Follow- line) place or in a
sonal, team ing: simulated work-
and organi- *Interaction place setting
zational -Complete PPE (Through on- (Through on-
goals and -Face Shield line) line)
objectives. for Face-to-
face
2.Resources are uti- -Alcohol
lized effi- -Gloves
ciently and -Video Presen-
effectively to tation
manage -Load for Inter-
work priori- net Connection
ties and
commit- EQUIPMENT
ments *LCD Projector
(optional)
3.Practices along *Overhead Pro-
economic jector (optional)
use and *Computer
mainte- *Printer
nance of
equipment LEARNING
and facilities MATERIALS
are followed *Company poli-
as per es- cies
tablished *Company op-
procedures erations, proce-
dures and stan-
dards
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LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT

1.Trainings and ca- - Goal Setting students/ *Group dis- *Competency
reer opportunities and Skills Devel- Trainees must cussion may be as-
are identified and opment be provided (Through on- sessed in work-
availed of based on with the Follow- line) place or in a
job requirements ing: simulated work-
*Interaction place setting
2.Recognitions are -Complete PPE (Through on- (Through online)
sought/re- -Face Shield line)
ceived and for Face-to- *Assessment
demon- face shall be ob-
strated as -Alcohol served while
proof of ca- -Gloves task are being
reer ad- -Video Presen- undertaken
vancement tation whether individ-
-Load for Inter- ually or in group
3.Licenses and/or net Connection (Through online)
certifications
relevant to EQUIPMENT
job and ca- *LCD Projector
reer are ob- (optional)
tained and *Overhead Pro-
renewed jector (optional)
*Computer
*Printer
LEARNING
MATERIALS
 Company
policies
 Company
operations,
procedures
and stan-
dards

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UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND

SAFETY PROCEDURES
MODULE TITLE : PRACTICING OCCUPATIONAL HEALTH AND

SAFETY PROCEDURES
MODULE DESCRIPTOR: This module covers the outcomes required to comply with
regulatory and organizational requirements for occu-
pational health and safety.
NOMINAL DURATION : 6 hours
LO1. Identify hazards and risks

LO2. Evaluate hazards and risk
LO3. Control hazards and risks
LO4. Maintain OHS awareness
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LO1. IDENTIFY HAZARDS AND RISKS

1.Safety regulations - Hazard Analysis students/ *Lecture *Portfolio as-
and workplace safety and Critical Con- Trainees (Through on- sessment
and hazard control trol Point must be pro- line) (Through on-
practices and proce- vided with the line)
dures are clarified Following:
and explained based *Demonstration *Interview
on organization pro- EQUIPMENT (Through on- (Through on-
cedure LCD Projec- line) line)
tor (optional)
2.Hazards/risks in the *Overhead *Case study/sit-
workplace and their Projector (op- uation
corresponding indica- tional) (Through on-
tors are identified to *Computer line)
minimize or eliminate *Printer
risk to co-workers,
workplace and envi- TOOLS AND
ronment in accor- ACCESSORI
dance with organiza- ES
tion procedures *Mask
*Gloves
3.Contingency mea- *Goggles
sures during work- *Hair Net/
place accidents, fire cap/bonnet
and other emergen- *Face mask/
cies are recognized shield
and established in ac- *Ear muffs
cordance with organi- *Apron/
zation procedures Gown/cover-
all/jump suit
*Anti-static
suits
LEARNING
MATERIALS
Books relat-
ing to:
*Clean Air
Act
*Building
code
*National
Electrical and
Fire Safety
Codes
*Waste man-
agement
statutes and
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rules
*Philippine
Occupational
Safety and
Health Stan-
dards
*DOLE regu-
lations on
safety legal
requirements
*ECC regula-
tions
*Standard op-
erating proce-
dures of prop-
erty
*Risk man-
agement
manual
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LO2. EVALUATE HAZARDS AND RISKS

1.Terms of maxi- - Controlling The students/ *Lecture *Portfolio as-
mum tolerable limits Hazards trainees must be (Through on- sessment
which when ex- provided with line) (Through on-
ceeded will result in the following: line)
harm or damage are *Demonstra-
identified based on EQUIPMENT tion(Through
threshold limit val- *LCD Projector online) *Interview
ues (TLV) (optional) (Through on-
*Overhead Pro- line)
2.Effects of the haz- jector (optional) *Role-play
ards are determined *Computer (Through on- *Case study/sit-
*Printer line) uation
3.OHS issues and/or (Through on-
concerns and identi- TOOLS AND *Simulation line)
fied safety hazards ACCESSORIES (Through on-
are reported to des- *Mask line)
ignated personnel in *Gloves
accordance with *Goggles
workplace require- *Hair Net/cap/
ments and relevant bonnet
workplace OHS leg- *Face mask/
islation shield
*Ear muffs
*Apron/Gown/
coverall/jump
suit
*Anti-static suits
LEARNING
MATERIALS
Books relating
to:
*Clean Air Act
*Building code
*National Electri-
cal and Fire
Safety Codes
*Waste manage-
ment statutes
and rules
*Philippine Oc-
cupational
Safety and
Health Stan-
dards
*DOLE regula-
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tions on safety
legal require-
ments
*ECC regula-
tions
*Standard oper-
ating procedures
of property
*Risk manage-
ment manual
LO3. CONTROL HAZARDS AND RISKS

1.Occupational - Occupational The students/ *Lecture *Portfolio as-
Health and Safety Health and trainees must be (Through on- sessment
(OHS) procedures Safety: Accident provided with line) (Through online)
for controlling haz- Prevention the following:
ards/risks in work-
place are consis- EQUIPMENT *Demonstra- *Interview
tently followed tion (Through (Through online)
*LCD Projector online)
2.Procedures for (optional)
dealing with work- *Overhead Pro- *Case study/sit-
place accidents, fire jector (optional) *Role-play uation (Through
and emergencies *Computer (Through on- online)
are followed in ac- *Printer line)
cordance with orga-
nization OHS poli- TOOLS AND *Simulation
cies ACCESSORIES (Through on-
line)
3.Personal protec- *Mask
tive equipment *Gloves
(PPE) is correctly *Goggles
used in accordance *Hair Net/cap/
with organization bonnet
OHS procedures *Face mask/
and practices shield
*Ear muffs
4.Appropriate assis- *Apron/Gown/
tance is provided in coverall/jump
the event of a work- suit
place emergency in *Anti-static suits
accordance with es-
tablished organiza- LEARNING
tion protocol MATERIALS
Books relating
to:
*Clean Air Act
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*Building code
*National Electri-
cal and Fire
Safety Codes
*Waste manage-
ment statutes
and rules
*Philippine Oc-
cupational
Safety and
Health Stan-
dards
*DOLE regula-
tions on safety
legal require-
ments
*ECC regula-
tions
*Standard oper-
ating procedures
of property
*Risk manage-
ment manual
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UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY

KNOWLEDGE
MODULE TITLE : DEVELOPING AND UPDATING INDUSTRY

KNOWLEDGE
MODULE DESCRIPTOR : This module covers the knowledge, skills and atti-
tudes required to access, increase and update indus-
try knowledge.
Upon completion of this module, the trainees/students must be able to:
LO1. Seek information on the industry
LO2. Update Continuously Relevant Industry Knowledge
LO3. Develop and Update Local Knowledge
LO4. Promote Products and Services to Customer

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LO1. Seek information on the industry

1. Sources of infor- - The Industry The students/ *Lecture *Interview/
mation on the indus- Today trainees must be (Through on- questions
try are Sources of provided with line) (Through on-
information on the the following line)
industry are cor- *Group dis-
rectly identified and EQUIPMENT cussion *Practical
accessed (Through on- demonstration
*LCD Projector line) (Through on-
2. Information to as- (optional) line)
sist effective work *Overhead Pro-
performance is ob- jector (optional) *Individual/ *Portfolio of in-
tained in line with *Computer group assign- dustry informa-
job requirements Printer ment (Through tion related to
online) trainee’s work
3. Specific informa- LEARNING (Through on-
tion on sector of MATERIALS line)
work is accessed
and updated *media
*reference
4. Industry informa- books
tion is correctly ap- *libraries
plied to day- to-day *unions
work activities *industry associ-
ations
*industry jour-
nals
*internet
*personal obser-
vation and expe-
rience
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LO2. Update industry knowledge

1. Informal and/or - Studying the In- The students/ *Self-paced/ *Written/oral
formal research is dustry trainees must modular examination
used to update gen- be provided (Through on- (Through on-
eral knowledge of with the fol- line) line)
the industry lowing
*Complete
2. Updated knowl- PPE *Demonstration *Practical
edge is shared with *Gloves (Through on- demonstration
customers and col- *Face Shields line) (Through on-
leagues as appropri- *Alcohol line)
ate and incorporated *Industry jour- *Small group
into day-to-day nals/manuals discussion
working activities *Internet (Through on-
*Personal line)
computer
*Reference
book *Distance edu-
cation (Through
online)
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UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENE PROCEDURES

MODULE TITLE : OBSERVING WORKPLACE HYGIENE
PROCEDURES
tudes in observing workplace hygiene procedures. It
includes following hygiene procedures and identifying
and preventing hygiene risks.
LO1. Follow Hygiene Procedures
LO2. Identify and Prevent Hygiene Risk

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LO1. Follow Hygiene Procedures

- Workplace Hy- The students/ *Lecture *Written/oral ex-
1.Workplace hy-
giene Procedures trainees must (Through on- amination
giene procedures
be provided line) (Through online)
are implemented in
with the follow-
line with enterprise
ing. *Practical
and legal require-
*Demonstra- demonstration
ments
EQUIPMENT tion (Through (Through online)
*LCD Projector online)
(optional)
2. Handling and *Overhead Pro- *Simulation
storage of items are jector (optional) (Through on-
undertaken in line *Computer line)
with enterprise and *Printer
legal requirements
TOOLS AND
ACCESSORIE
S
*Mask
*Gloves
*Goggles
*Hair Net/cap/
bonnet
*Face mask/
shield
*Ear muffs
*Apron/Gown/
coverall/jump
suit
*Anti-static
suits
LEARNING
MATERIALS
Books relating
to:
*Clean Air Act
*Building code
*National Elec-
trical and Fire
Safety Codes
*Waste man-
agement
statutes and
rules
*Philippine Oc-
cupational
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Safety and
Health Stan-
dards
*DOLE regula-
tions on safety
legal require-
ments
*ECC regula-
tions
*Standard op-
erating proce-
dures of prop-
erty
*Risk manage-
ment manual
LO2. Identify and prevent hygiene risks

1.Potential hygiene - Hazard and Ill- The students/ *Lecture *Written/oral ex-
risks are identified in nesses trainees must (Through on- amination
line with enterprise be provided line) (Through online)
procedures with the fol-
lowing. *Practical
2.Action to minimize *Demonstra- demonstration
and remove risks EQUIPMENT tion (Through (Through online)
are taken within online)
scope of individual *LCD Projec-
responsibility of en- tor (optional) *Role-play
terprise/legal re- *Overhead (Through on-
quirements Projector (op- line)
tional)
3.Hygiene risks be- *Computer *Simulation
yond the control of *Printer (Through on-
individual staff mem- line)
bers are reported to TOOLS AND
the appropriate per- ACCESSORIE
son for follow up S
*Mask
*Gloves
*Goggles
*Hair Net/
cap/bonnet
*Face mask/
shield
*Ear muffs
*Apron/Gown/
coverall/jump
suit
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*Anti-static
suits
LEARNING
MATERIALS
Books relating
to:
*Clean Air Act
*Building code
*National
Electrical and
Fire Safety
Codes
*Waste man-
agement
statutes and
rules
*Philippine
Occupational
Safety and
Health Stan-
dards
*DOLE regula-
tions on safety
legal require-
ments
 ECC regu-
lations
 Standard
operating
proce-
dures of
property
Risk manage-
ment manual
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UNIT OF COMPETENCY : PERFORM COMPUTER OPERATIONS
MODULE TITLE : PERFORMING COMPUTER OPERATIONS
MODULE DESCRIPTION : This module covers the knowledge, skills and atti-
tudes needed to perform computer operations which
include inputting, accessing, producing and transfer-
ring data using appropriate hardware and software.
LO1. Plan and prepare for task to be undertaken
LO2. Input data into computer
LO3. Access information using computer
LO4. Produce/output data using computer system
LO5. Maintain computer equipment and systems

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LO1. Plan and prepare for task to be undertaken

1. Requirements of - Software Ba- The trainees/ *Lecture *Observation
task are determined sics students must (Through on- (Through online)
be provided line)
2. Appropriate hard- with the follow-
ware and software is ing: *Questioning
selected according *Group discus- (Through online)
to task assigned and EQUIPMENT sion (Through
required outcome online)
*LCD Projector *Practical
3. Task is planned to (optional) *Tutorial or demonstration
ensure OH & S *Overhead Pro- self-pace (Through online)
guidelines and projector (optional) (Through on-
cedures are followed *Computer line)
*Printer
LEARNING
MATERIALS
*Computer
books and CDs
LO2. Input Data into the Computer

1. Data are entered - Taking Reser- The trainees/ *Lecture *Observation
into the computer vations students must (Through online (Face to face
using appropriate be provided using Webinar) with proper dis-
program/application with the fol- *Group discus- tancing of 1.5
in accordance with lowing: sion (Through meters with 12
company proce- online using of population)
dures EQUIPMENT Webinar) *Questioning
*Tutorial or (Through online
2. Accuracy of infor- *LCD Projec- self-pace (Face using Webinar)
mation is checked tor (optional) to face with *Practical
and information is *Overhead proper distanc- demonstration
saved in accordance Projector (op- ing of 1.5 me- (Face to face
with standard oper- tional) ters with 12 of with proper dis-
ating procedures *Computer population) tancing of 1.5
*Printer meters with 12
3. Inputted data are of population)
stored in storage LEARNING
media according to MATERIALS
requirements
Books relating
4. Work is per- to:
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formed within er- *Computer

gonomic guidelines books and
CDs
LO3. Access/Assess Information Using Computer

1.Correct program/ - Processing The trainees/ *Lecture *Observation
application is se- Reservations students must (Through on- (Through online)
lected based on job be provided line)
requirements. with the fol- *Practical
lowing: demonstration
2.Program/applica- *Group discus- (Through online)
tion containing the EQUIPMENT sion (Through
information required online)
is accessed accord- *LCD Projec-
ing to company pro- tor (optional) *Tutorial or
cedures. *Overhead self-pace
Projector (op- (Through on-
3.Desktop icons are tional) line)
correctly selected, *Computer
opened and closed *Printer
for navigation pur-
poses. LEARNING
MATERIALS
4.Keyboard tech-
niques are carried Books relating
out in line with OH & to:
S requirements for *Computer
safe use of key- books and
boards. CDs
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LO4. Produce/output data using computer system

1.Entered data are - Data Protection The trainees/ *Lecture *Observation
processed using ap- students must (Through on- (Through online)
propriate software be provided line)
commands. with the fol-
lowing: *Questioning
2.Data are printed *Group discus- (Through online)
out as required us- EQUIPMENT sion(Through
ing computer hard- online)
ware/peripheral de- *LCD Projec- *Practical
vices in accordance tor (optional) demonstration
with standard oper- *Overhead *Tutorial or (Through online)
ating procedures. Projector (op- self-pace
tional) (Through on-
3.Files and data are *Computer line)
transferred between *Printer
compatible systems
using computer soft- LEARNING
ware, hardware/ pe- MATERIALS
ripheral devices in
accordance with Books relating
standard operating to:
procedures. *Computer
books and
CDs
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LO5. Maintain computer equipment and systems

1.Systems for clean- -Installation The trainees/ *Lecture *Observation
ing, minor mainte- students must (Through on- (Through online)
nance and replace-
Basics be provided with line)
ment of consum- the following:
ables are imple- *Group dis- *Questioning
mented. EQUIPMENT cussion (Through online)
(Through on-
2.Procedures for en- *LCD Projector line)
suring security of (optional) *Practical
data, including regu- *Overhead Pro- *Tutorial or demonstration
lar back-ups and jector (optional) self-pace (Through online)
virus checks are im- *Computer (Through on-
plemented in accor- *Printer line)
dance with standard
operating proce- TOOLS AND
dures. ACCESSORIES
*Set of screw
3.Basic file mainte- driver
nance procedures
are implemented in SUPPLIES &
line with the stan- MATERIALS
dard operating pro- *office supplies
cedures. *diskettes
*CDs
4. Document sys- *Zip disks
tems are maintained
LEARNING
MATERIALS
*Computer
books and CDs
*Learning mate-
rials/activity
sheets
*Manufacturer’s
manual
UNIT OF COMPETENCY : PERFORM WORKPLACE SAFETY PRACTICES

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MODULE TITLE : PERFORMING WORKPLACE SAFETY PRACTICES
tudes in following health, safety and security prac-
tices. It includes dealing with emergency situations
and maintaining safe personal standard.
LO1. Follow workplace procedures for health, safety and security practices
LO2. Perform child protection duties relevant to the tourism industry
LO3. Observe and monitor people
LO4. Deal with emergency situations

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LO1. Follow workplace procedures for health, safety and security practices

1.Correct healthy, - Health, Safety The students/ *Self paced/ *Written/oral ex-
safety and security and Security Pro- Trainees must modular amination
procedures are com- cedures in the In- be provided (Through on- (Through online)
piled in line with the dustry with the Follow- line)
legislation and regu- ing: *Practical
lation demonstration
-Complete PPE *Demonstra- (Through online)
2. Breaches of -Face Shield tion (Through
health, safety and for Face-to- online)
security procedures face
are identified and re- -Alcohol *Small group
ported in line with -Gloves discussion
enterprise procedure -Video Presen- (Through on-
tation line)
3. Suspicious be- -Load for Inter-
havior or unusual net Connection
occurrence are re- *Distance edu-
ported in line with -Manuals cation
enterprise procedure -Handbook (Through on-
safety and se- line)
curity
-Report (sam-
ple)
LO2. Perform child protection duties relevant to the tourism industry

1. Issue of sexual - Dealing with The students/ *Self paced/ *Written/oral ex-
exploitation of chil- Emergencies Trainees must modular amination
dren by tourist is be provided ((Through on- (Through online)
identified with the Follow- line)
ing: *Practical
2. National, regional Demonstration demonstration
and international ac- -Complete PPE (Through on- (Through online)
tions are described -Face Shield line)
to prevent the sex- for Face-to-
ual exploitation of face *Small group *Observation
children by tourists -Alcohol discussion (Through online)
-Gloves (Through on-
3. Actions that can -Video Presen- line)
be taken in the tation
workplace are de- -Load for Inter- *Distance edu-
scribed to protect net Connection cation(Throug
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children from sexual h online)

exploitation by -Emergency
tourists procedure
manuals
-Handbook
safety and se-
curity
-Report
-Emergency
drills – instruc-
tion/guidelines
LO3. Observe and monitor people

1. Areas and people - Safe Personal The *Demonstra-
who require obser- Standards students/ tion (Through *Written/oral ex-
vation and monitor- Trainees must online) amination
ing is prepared be provided (Through online)
with the Fol- *Small group
2. Areas and people lowing: discussion *Observation
who require obser- (Through on- (Through online)
vation and monitor- -Complete line)
ing is prepared PPE
-Face Shield *Distance edu-
3. Apprehension of for Face-to- cation
offenders are deter- face (Through on-
mined -Alcohol line)
-Gloves
4. Offenders are ar- -Video Pre-
rested according to sentation
enterprise proce- -Load for In-
dures ternet Con-
nection
5. Administrative re-
sponsibilities are ful- -Modules
filled -Reference
book
-Guidelines on
waste disposal
-Flyers/
brochures
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LO4. Deal with emergency situations

1. Emergency and - Safety in the The *Demonstra- *Written/oral ex-
potential emergency Work Environment students/ tion (Through amination
situations are recog- Trainees must online) (Through online)
nized and appropri- be provided
ate action are taken with the Fol- *Small group *Practical
within individual’s lowing: discussion demonstration
scope of responsibil- (Through on- (Through online)
ity -Complete line)
PPE *Observation
2. Emergency pro- -Face Shield *Distance edu- (Through online)
cedures are followed for Face-to- cation
in line with enter- face (Through on-
prise procedures -Alcohol line)
-Gloves
3. Assistance is -Video Pre-
sought from col- sentation
leagues to resolve -Load for In-
or respond to emer- ternet Con-
gency situations nection
4. Details of emer- -Modules

gency situations are -Reference
reported in line with book
enterprise proce- -Guidelines on
dures waste disposal
-Flyers/
brochures
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UNIT OF COMPETENCY : PROVIDE EFFECTIVE CUSTOMER SERVICE
MODULE TITLE : PROVIDING EFFECTIVE CUSTOMER SERVICE
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitude
in providing effective customer service. It includes
greeting customer, identifying customer needs, deliv-
ering service to customer, handling queries through
telephone, fax machine, internet and email and han-
dling complaints, evaluation and recommendation.
Upon completion of this module, the trainee/student must be able to:
LO1. Greet customer
LO2. Identify needs of customers
LO3. Deliver service to customer
LO4. Handle queries through use of common business tools and technology
LO5. Handle complaints/conflict situations, evaluation, and recommenda-

tions
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LO1. Greet customer

1. Customers are -Communicating The students/ *Lecture *Written exami-
greeted in line with Customer Ser- Trainees must (Through on- nation (Through
enterprise procedure vice be provided with line) online)
the Following:
2. Verbal and non- *Demonstra- *Practical
verbal communica- -Complete PPE tion (Through demonstration
tions are appropriate -Face Shield for online) (Through online)
to the given situation Face-to-face
-Alcohol *Role-play
3. Non verbal com- -Gloves (Through on-
munication are ob- -Video Presen- line)
served when re- tation
sponding to cus- -Load for Inter- *Simulation
tomers net Connection (Through on-
line)
4. Sensitivity to cul- Equipment
tural and social dif- *LCD Projector
ferences is demon- (optional)
strated *Overhead Pro-
jector (optional)
*Video camera
*TV/monitor
*VHS/DVD
player
Tools and Ac-

cessories
*Recorder / mi-
crophone
Materials
*Books and
Videos relating
to customer ser-
vice and service
philosophy
*Books,
brochures, man-
uals
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LO2.Identify needs of customers

1.Appropriate inter- - Communica- The trainees/ *Lecture *Written exami-
personal skills are tion Standards students must (Through on- nation(Through
used to ensure that in Customer be provided with line) online)
customer needs are Service the following:
accurately identified *Demonstra- *Practical
Equipment tion (Through demonstration
2.Customer needs *LCD Projector online) (Through online)
are assessed for ur- (optional)
gency so that priority *Overhead Pro- *Role-play
for service delivery jector (optional) (Through on-
can be identified *VHS/DVD line)
player
3.Customers are *Video camera *Simulation
provided with infor- TV/monitor (Through on-
mation line)
Materials
4.Personal limitation *Books and
in addressing cus- Videos relating
tomer needs is iden- to customer ser-
tified and where ap- vice and service
propriate, assistance philosophy
is sought from su- *Books,
pervisor brochures, man-
uals
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LO3. Deliver Service to Customer

1.Customer needs - Dealing with the The trainees/ *Lecture *Written exami-
are promptly at- Customers students must (Through on- nation(Through
tended to in line with be provided line) online)
enterprise procedure with the follow-
ing: *Demonstra- *Practical
2. Appropriate rap- tion (Through demonstration
port is maintained Equipment online) (Through online)
with customer to en- *LCD Projector
able high quality ser- (optional) *Role-play
vice delivery *Overhead Pro- (Through on-
jector (optional) line)
3. Opportunity to en- *Computer
hance the quality of *VHS/DVD *Simulation(Thr
service and products player ough online)
are taken wherever *TV/monitor
possible Video camera
Materials
*Books and
Videos relating
to customer
service and
service philoso-
phy
*Books,
brochures,
manuals
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LO4. Handle queries through use of common business tools and technology

1.1 Use tele- -Creating For- The trainees/ *Lecture *Written exami-
phone, com- mal Letters and students must (Through on- nation(Through
be provided line) online)
puter, fax ma- Electronic Mail with the follow-
chine, internet ing: *Demonstra- *Practical
efficiently to de- tion(Through demonstration(T
termine cus- Equipment online) hrough online)
tomer require- *LCD Projector
(optional) *Role-
ments 4.2 *Overhead Pro- play(Through
Queries/ infor- jector (optional) online)
mation are *Computer
recorded in line Printer *Simulation(Thr
with enterprise ough online)
Materials
procedure 4.3 *Books and
Queries are Videos relating
acted upon to customer
promptly and service and
correctly in line service philoso-
phy
with enterprise
procedure
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LO5. Handle complaints/conflict situations, evaluation and recommendations

1. .1 Guests are - Handling Cus- The trainees/ *Lecture *Written exami-
greeted with a tomer Com- students must (Through on- nation(Through
be provided line) online)
smile and eye-to- plaints with the follow-
eye contact ing: *Demonstra- *Practical
2.Responsibility tion(Through demonstration(T
for resolving the Equipment online) hrough online)
complaint is *LCD Projector
(optional) *Role-
taken within limit *Overhead Pro- play(Through
of responsibility jector (optional) online)
3. Nature and *Computer
details of com- Printer *Simulation(Thr
plaint are estab- ough online)
Materials
lished and *Books and
agreed with the Videos relating
customer to customer
4 Appropriate ac- service and
tion is taken to service philoso-
phy
resolve the com-
plaint to the cus-
tomers satisfac-
tion wherever
possible and ac-
cording to enterprise
policy
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MODULES OF INSTRUCTION
CORE COMPETENCIES
BREAD AND PASTRY PRODUCTION NC II

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UNIT OF COMPETENCY : PREPARE AND PRODUCE BAKERY

PRODUCTS
MODULE TITLE : PREPARING AND PRODUCING BAKERY

PRODUCTS
MODULE DESCRIPTOR : This unit deals with the knowledge and skills re-
quired by bakers and pastry cooks (patissiers) to
prepare and produce a range of high-quality bakery
products in commercial food production environ-
ments and hospitality establishments.
Upon completion of this module the students/trainees will be able to:
LO1: Prepare bakery products

LO2: Decorate and present bakery products
LO3: Store bakery products
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Details of Learning Outcomes:

LO1 . ____________________________________________________________

1. Required *Varieties The students *Written and *Observation
ingredients are and traineesmust Oral ques- of practical
selected, characteristi be provided tioning demonstratio
measured and cs of bakery with the fol- (Through on- n by the
weighed products lowing: line ) candidate on
according to
*Historical *Simulation preparing,
recipe or
production and cultural, and role cooking and
requirements aspects of Equipment playing baking,
and bakery (Face to face filling,
established products *Commercial with proper finishing,
standards and *Underlying mixers and distancing of decorating
procedures. principles in attachments 1.5 meters and
2. 2. A variety of making *Cutting with 50% of presenting
bakery bakery implements population) specialized
products are products *Scales *Practical bakery
prepared Measures
*Knowledge and Demon- products
according to *Bowls
commodity stration *Questions
standard
on including *Ovens (Face to face to determine
mixing
quality *Moulds, with proper the
procedures/for
mulation/ indicators of shapes and distancing of underpinning
recipes and ingredients cutters 1.5 meters knowledge
desired for bakery *Baking with 50% of of the
product products, sheets and population) candidate
characteristics properties of containers related to
3. Appropriate ingredients Various tasks to be
equipment are used, shapes and performed
used sizes of pans
interaction *Review
according to
and changes ofportfolios
required
bakery during of evidence
products and processing hird
standard to produce party/workpl
operating required ace reports
procedures characteristi of on-the-job
4. Bakery cs performance
products are *Properties of the
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baked and candidate

according to requirements
techniques and of yeast and
appropriate control of
conditions; and yeast action
enterprise
*Culinary
requirement
and standards. and
technical
5. Required oven tems related
temperature are se- to bakery
lected to bake products
goods in accordance commonly
with the desired char- used in the
acteristics, industry
standards recipe spec-
*Expected
ifications and enter-
prise taste, texture
practices and crumb
structure
appropriate
for particular
bakery
products.
*Ratio of
ingredients
required to
produce a
balanced
formula
*The
influence of
correct
portion
control,yields
,weights and
sizes on the
profitability
of an
establishme
nt
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LO2. DECORATE AND PRESENT BAKERY PRODUCTS
Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1.A variety of fill- *Varieties The stu- *Written and Competency
ings and and dents/ Oral question- may be as-
coating/ characteris trainees ing (Through sessed
icing,glazes and tics of must be pro- online ) through:
decorations for bakery vided with *Simulation *Observation
bakery products products the following: and role play- of practical
are prepared ac- *Historical ing (Face to demonstratio
cording to stan- and Equipment face with n by the
dard recipes, en- cultural, *Commercial proper distanc- candidate on
terprise stan- aspects of mixers and ing of 1.5 me- preparing,
dards and/or bakery attachments ters with 50% cooking and
customer prefer- products  Cutting of population) baking,
ences *Underlyin implements *Practical and filling,
g principles Scales Demonstration finishing,
2. Bak in making Measures (Face to face decorating
ery bakery *Bowls with proper dis- and
pro products *Ovens tancing of 1.5 presenting
d- *Knowledg *Moulds, meters with specialized
uct e shapes and 50% of popula- bakery
s commodity cutters tion) products
are on *Baking *Questions
fille including sheets and to determine
d quality containers the
and indicators *Various underpinning
dec of shapes and knowledge
o- ingredients sizes of pans of the
rate for bakery candidate
d, products, related to
wh properties tasks to be
ere of performed
re- ingredients *Review of
quir used, portfolios of
ed interaction evidence
and and *Third
ap- changes party/workpl
pro during ace reports
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pri- processing of on-the-job

ate, to produce performance
in required of the
ac- characteris candidate
cor- tics
dan *Properties
ce and
wit requiremen
h ts of yeast
sta and control
n- of yeast
dar action
d *Culinary
reci and
pes technical
and terms
/or related to
en- bakery
ter- products
pris commonly
e used in the
sta industry
n- *Expected
dar taste,textu
ds e and
and crumb
cus structure
tom appropriate
er for
pref particular
er- bakery
enc products.
es *Ratio of
ingredients
3. Bak required to
ery produce a
ite balanced
ms formula
are *The
fini influence
she of correct
d portion
acc control,
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ordi yields,
ng weights
to and sizes
des on the
ired profitability
pro of an
duc establishm
t ent
cha
ract
eris
tics
4.
4. Baked
products are
presented
according to
established
standards and
procedures
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LO3. STORE BAKERY PRODUCTS

Criteria Methods
1. Bakery *Varieties The stu- *Written and Competency
products are and dents/ Oral question- may be as-
stored according characteris trainees ing (Through sessed
to established tics of must be pro- online ) through:
standards and bakery vided with *Simulation *observation
procedures products the following: and role play- of practical
2. Packaging are *Historical ing (Face to demonstratio
selected and Equipment face with n by the
appropriate for cultural, proper distanc- candidate on
the preservation aspects of -Commercial ing of 1.5 me- preparing,
of product bakery mixers and ters with 50% cooking and
freshness and products attachments of population) baking, filling,
eating *Underlyin -Cutting *Practical and finishing,
characteristics g principles implements Demonstration decorating
in making  -Scales (Face to face and
bakery -Measures with proper dis- presenting
products -Bowls tancing of 1.5 specialized
*Knowledg -Ovens meters with bakery
e -Moulds, 50% of popula- products
commodity shapes and tion) *questions to
on cutters determine the
including -Baking underpinning
quality sheets and knowledge of
indicators containers the candidate
of Various related to
ingredients shapes and tasks to be
for bakery sizes of performed
products, pans *review of
properties portfolios of
of evidence
ingredients *third
used, party/workpla
interaction ce reports of
and on-the-job
changes performance
during of the
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processing candidate
to produce
required
characteris
tics
*Properties
and
requiremen
ts of yeast
and control
of yeast
action
*Culinary
and
technical
terms
related to
bakery
products
commonly
used in the
industry
*Expected
taste,
texture and
crumb
structure
appropriate
for
particular
bakery
products.
*Ratio of
ingredients
required to
produce a
balanced
formula
*The
influence
of correct
portion
control,
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yields,
weights
and sizes
on the
profitability
of an
establishm
ent
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UNIT OF COMPETENCY : PREPARE AND PRODUCE PASTRY

PRODUCTS
MODULE TITLE : Preparing and producing pastry products
MODULE DESCRIPTOR : This unit deals with knowledge and skills required
by bakers and pastry cooks (patissiers) to prepare and
produce a range of high-quality pastry products in com-
mercial food production environments and hospitality
establishments.
LO1: Prepare pastry products
LO2: Decorate and present pastry products
LO3: Store pastry products

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LO1. PREPARE PASTRY PRODUCTS

Criteria Methods
1. Required *Varieties  Commercial *Written and Competency
ingredients are and mixers and Oral question- may be as-
selected, characteris attachments ing (Through sessed
measured and tics of online ) through:
 Cutting
weighed according bakery implements *Simulation *observation
to recipe or
products  Scales and role play- of practical
production
requirements and *Historical Measures ing (Face to demonstratio
established and  Bowls face with n by the
standards and cultural,  Ovens proper distanc- candidate on
procedures aspects of ing of 1.5 me- preparing,
 Moulds,
bakery ters with 50% cooking and
shapes and
2. A variety of products of population) baking, filling,
pastry products cutters
*Underlyin *Practical and finishing,
are prepared  Baking
g principles Demonstration decorating
according to sheets and
in making (Face to face and
standard mixing containers
bakery with proper dis- presenting
products  Various
procedures/formul
tancing of 1.5 specialized
ation/ recipes and shapes and
desired product *Knowledg meters with bakery
e sizes of pans 50% of popula- products
characteristics
commodity tion) *Questions to
3. Appropriate on determine the
equipment are including underpinning
used according to quality knowledge of
required pastry indicators the candidate
products and of related to
standard operating ingredients tasks to be
procedures for bakery performed
products, *Review of
4. Pastry products
are baked properties portfolios of
according to of evidence
techniques and ingredients *Third
appropriate used, party/workpla
conditions; and interaction ce reports of
enterprise and on-the-job
requirement and changes performance
standards during of the
5. Required oven to produce
temperature are
required
selected to bake
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goods in accor- characteris

dance with the de- tics
sired characteris- *Properties
tics, standards and
recipe specifica- requiremen
tions and enter-
ts of yeast
prise practices
and control
of yeast
action
*Culinary
and
technical
terms
related to
bakery
products
commonly
used in the
industry
*Expected
taste,
texture and
crumb
structure
appropriate
for
particular
bakery
products.
*Ratio of
ingredients
required to
produce a
balanced
formula
*The
influence
of correct
portion
control,
yields,
weights
and sizes
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LO2. DECORATE AND PRESENT PASTRY PRODUCTS

Criteria Methods
1. A variety of *Varieties The stu- *Written and *Competency
fillings and coat- and dents/ Oral question- may be as-
ing/icing,glazes characteris trainees ing (Through sessed
and decorations tics of must be pro- online ) through:
for pastry prod- bakery vided with *Simulation *Observation
ucts are pre- products the following: and role play- of practical
pared according *Historical ing (Face to demonstratio
to standard and Equip- face with n by the
recipes, enter- cultural, ment proper distanc- candidate on
prise standards aspects of *Commercial ing of 1.5 me- preparing,
and/or customer bakery mixers and ters with 50% cooking and
preferences products attachments of population) baking, filling,
*Underlyin *Cutting *Practical and finishing,
2. Pastry prod- g principles implements Demonstration decorating
ucts are filled in making  *Scales (Face to face and
and deco- bakery *Measures with proper dis- presenting
rated, where products *Bowls tancing of 1.5 specialized
required and *Knowledg *Ovens meters with bakery
appropriate, e *Moulds, 50% of popula- products
in accor- commodity shapes and tion) *Questions to
dance with on cutters determine the
standard including *Baking underpinning
recipes quality sheets and knowledge of
and/or enter- indicators containers the candidate
prise stan- of *Various related to
dards and ingredients shapes and tasks to be
customer for bakery sizes of pans performed
preferences products, *Review of
3. Pastry properties portfolios of
products are of evidence
finished ingredients Third
according to used, party/work-
desired product interaction place re-
characteristics and ports of on-
4. Baked pastry changes the-job per-
products are during formance of
presented processing the candi-
according to to produce date
established required
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standards and characteris

procedures tics
*Properties
and
requiremen
ts of yeast
and control
of yeast
action
*Culinary
and
technical
terms
related to
bakery
products
commonly
used in the
industry
*Expected
taste,
texture and
crumb
structure
appropriate
for
particular
bakery
products.
*Ratio of
ingredients
required to
produce a
balanced
formula
*The
influence
of correct
portion
control,
yields,
weights
and sizes
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LO3. STORE PASTRY PRODUCTS

Criteria Methods
1.Pastry *Varieties The stu- *Written and Competency
products are and dents/ Oral question- may be as-
stored characteris trainees ing (Through sessed
according to tics of must be pro- online ) through:
established bakery vided with *Simulation *Observation
standards products the following: and role play- of practical
and *Historical ing (Face to demonstratio
procedures and Equipment face with n by the
cultural, proper distanc- candidate on
2. Packaging aspects of -Commercial ing of 1.5 me- preparing,
are selected bakery mixers and ters with 50% cooking and
appropriate products attachments of population) baking, filling,
for the *Underlyin -Cutting *Practical and finishing,
preservation g principles implements Demonstration decorating
of product in making -Scales (Face to face and
freshness bakery -Measures with proper dis- presenting
and eating products -Bowls tancing of 1.5 specialized
characteristic *Knowledg -Ovens meters with bakery
s. e -Moulds, 50% of popula- products
commodity shapes and tion) *Questions to
on cutters determine the
including -Baking underpinning
of -Various related to
products, pans Review of
of evidence
ingredients *third
used, party/workpla
and on-the-job
changes performance
during of the
to produce
required
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characteris
tics
*Properties
and
requiremen
ts of yeast
and control
of yeast
action
*Culinary
and
technical
terms
related to
bakery
products
commonly
used in the
industry
*Expected
taste,
texture and
crumb
structure
appropriate
for
particular
bakery
products.
*Ratio of
ingredients
required to
produce a
balanced
formula
*The
influence
of correct
portion
control,
yields,
weights
and sizes
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UNIT OF COMPETENCY : PREPARE AND PRESENT GATEAUX, TORTES

AND CAKES
MODULE TITLE : Preparing and presenting gateaux, tortes and cakes
MODULE DESCRIPTOR :This unit covers the knowledge and skills required by
bakers and pastry cooks (patissiers) to produce, fill, decorate and present a
range of specialized sponges and cakes, where finish, decoration and presentation
of a high order is required.
LO1. Prepare sponge and cakes
LO2. Prepare and use fillings
LO3. Decorate cakes
LO4. Present cakes
LO5. Store cakes

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LO1. Prepare and sponge and cake

Criteria Methods
1. Ingredients are *Varieties The stu- *Written and Competency
selected, and dents/ Oral question- may be as-
measured and characteris trainees ing (Through sessed
weighed tics of must be pro- online ) through:
according to bakery vided with *Simulation *Observation
recipe products the following: and role play- of practical
requirements, *Historical ing (Face to demonstratio
enterprise and Equipment face with n by the
practices and cultural, -Commer- proper distanc- candidate on
customer aspects of cial mixers ing of 1.5 me- preparing,
practices and attach-
products ments of population) baking, filling,
2. Required oven
*Underlyin -Cutting *Practical and finishing,
temperature is
g principles implements Demonstration decorating
selected to bake
in making -Scales (Face to face and
goods in
accordance with bakery -Measures with proper dis- presenting
desired products -Bowls tancing of 1.5 specialized
characteristics, *Knowledg -Ovens meters with bakery
standard recipe e  -Moulds, 50% of popula- products
specifications and commodity shapes and tion) *Questions to
enterprise on cutters determine the
practices including -Baking underpinning
3. Sponges and quality sheets and knowledge of
cakes are indicators containers the candidate
prepared of -Various related to
according to ingredients shapes and tasks to be
recipe for bakery sizes of performed
specifications, products, pans *Review of
techniques and properties portfolios of
conditions and of evidence
desired product ingredients *Third
characteristics used, party/workpla
4. Appropriate interaction ce reports of
equipment are and on-the-job
used
changes performance
according to
during of the
required
pastry and
bakery to produce
products and required
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standard characteris
operating tics
procedures *Properties
5. Sponges and
and cakes are requiremen
cooled ts of yeast
according to and control
established of yeast
standards and action
procedures *Culinary
and
technical
terms
related to
bakery
products
commonly
used in the
industry
*Expected
taste,
texture and
crumb
structure
appropriate
for
particular
bakery
products.
*Ratio of
ingredients
required to
produce a
balanced
formula
*The
influence
of correct
portion
control,
yields,
weights
and sizes
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LO2. PREPARE AND USE FILLINGS

Criteria Methods
1. Fillings are *Varieties The stu- *Written and Competency
prepared and and dents/ Oral question- may be as-
selected in characteris trainees ing (Through sessed
accordance tics of must be pro- online ) through:
with required bakery vided with *Simulation *Observation
consistency products the following: and role play- of practical
appropriate and Equipment face with n by the
flavors cultural,  Commercial proper distanc- candidate on
2. Slice or aspects of mixers and ing of 1.5 me- preparing,
layer sponges attachments
and cakes are
products  Cutting of population) baking, filling,
filled and
*Underlyin implements *Practical and finishing,
assembled
according to g principles Scales Demonstration decorating
standard in making Measures (Face to face and
recipe bakery  Bowls with proper dis- presenting
specifications, products  Ovens tancing of 1.5 specialized
enterprise *Knowledg Moulds, meters with bakery
practice and e shapes and 50% of popula- products
customer commodity cutters tion) *Questions to
preferences on  Baking determine the
3. Coatings including sheets and underpinning
and sidings quality containers knowledge of
are selected indicators Various the candidate
according to of shapes and related to
the product ingredients tasks to be
sizes of
characteristics for bakery performed
pans
and required products, *Review of
recipe properties portfolios of
specifications of evidence
ingredients *Third
used, party/workpla
and on-the-job
changes performance
during of the
to produce
required
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characteris
tics
*Properties
and
requiremen
ts of yeast
and control
of yeast
action
*Culinary
and
technical
terms
related to
bakery
products
commonly
used in the
industry
*Expected
taste,
texture and
crumb
structure
appropriate
for
particular
bakery
products.
*Ratio of
ingredients
required to
produce a
balanced
formula
*The
influence
of correct
portion
control,
yields,
weights
and sizes
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LO3. DECORATE CAKES

Criteria Methods
1. Sponges *Varieties The stu- *Written and Competency
and cakes and dents/ Oral question- may be as-
are decorated characteris trainees ing (Through sessed
suited to the tics of must be pro- online ) through:
product and bakery vided with *Simulation *Observation
occasion and products the following: and role play- of practical
in *Historical ing (Face to demonstratio
accordance and Equipment face with n by the
with standard cultural, proper distanc- candidate on
recipes and aspects of Commercial ing of 1.5 me- preparing,
enterprise bakery mixers and ters with 50% cooking and
practices products attachments of population) baking, filling,
2. Suitable *Underlyin Cutting *Practical and finishing,
icings and g principles implements Demonstration decorating
decorations in making  Scales (Face to face and
are used bakery Measures with proper dis- presenting
according to products  Bowls tancing of 1.5 specialized
standard *Knowledg Ovens meters with bakery
recipes e  Moulds, 50% of popula- products
and/or commodity shapes and tion) *Questions to
enterprise on cutters determine the
standards including  Baking underpinning
and customer quality sheets and knowledge of
preferences indicators containers the candidate
products, pans Review of
of evidence
ingredients *Third
used, party/workpla
and on-the-job
changes performance
during of the
to produce
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required
characteris
tics
*Properties
and
requiremen
ts of yeast
and control
of yeast
action
*Culinary
and
technical
terms
related to
bakery
products
commonly
used in the
industry
*Expected
taste,
texture and
crumb
structure
appropriate
for
particular
bakery
products.
*Ratio of
ingredients
required to
produce a
balanced
formula
*The
influence
of correct
portion
control,
yields,
weights
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and sizes
on the
profitability
of an
establishm
ent
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LO4. PRESENT CAKES

Criteria Methods
*Varieties The stu- *Written and Competency
1. Cakes are and dents/ Oral question- may be as-
presented on characteris trainees ing (Through sessed
accordance tics of must be pro- online ) through:
with bakery vided with *Simulation *Observation
customer’s products the following: and role play- of practical
expectations *Historical ing (Face to demonstratio
and and Equipment face with n by the
established cultural,  Commercial proper distanc- candidate on
standards aspects of mixers and ing of 1.5 me- preparing,
and bakery attachments ters with 50% cooking and
procedures products  Cutting of population) baking, filling,
2. Equipment *Underlyin implements *Practical and finishing,
are selected g principles Scales Demonstration decorating
and used in in making Measures (Face to face and
accordance bakery  Bowls with proper dis- presenting
with service products  Ovens tancing of 1.5 specialized
requirements *Knowledg Moulds, meters with bakery
3. Product e shapes and 50% of popula- products
freshness, commodity cutters tion) *Questions to
appearances on  Baking determine the
and eating including sheets and underpinning
qualities are quality containers knowledge of
maintained in indicators Various the candidate
accordance of shapes and related to
with the ingredients sizes of tasks to be
established for bakery pans performed
standards products, *Review of
and properties portfolios of
procedures of evidence
4. Cakes are ingredients *Third
marked or cut used, party/workpla
portion- interaction ce reports of
controlled to and on-the-job
minimize changes performance
wastage and in during of the
accordance with processing candidate
enterprise to produce
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specifications required
and customer characteris
preferences tics
*Properties
and
requiremen
ts of yeast
and control
of yeast
action
*Culinary
and
technical
terms
related to
bakery
products
commonly
used in the
industry
*Expected
taste,
texture and
crumb
structure
appropriate
for
particular
bakery
products.
*Ratio of
ingredients
required to
produce a
balanced
formula
*The
influence
of correct
portion
control,
yields,
weights
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LO5. STORE CAKES

Criteria Methods
1. Cakes are *Varieties The stu- *Written and Compe-
stored in and dents/ Oral question- tency may be
accordance characteris trainees ing (Through assessed
with tics of must be pro- online ) through:
establishment bakery vided with *Simulation *Observation
’s standards products the following: and role play- of practical
procedures and Equipment face with n by the
2. Storage cultural,  Commercial proper distanc- candidate on
methods are aspects of mixers and ing of 1.5 me- preparing,
identified in bakery attachments ters with 50% cooking and
accordance products  Cutting of population) baking, filling,
with product *Underlyin implements *Practical and finishing,
specifications g principles Scales Demonstration decorating
and in making Measures (Face to face and
established bakery  Bowls with proper dis- presenting
standards products  Ovens tancing of 1.5 specialized
and *Knowledg Moulds, meters with bakery
procedures e shapes and 50% of popula- products
commodity cutters tion) *Questions to
on  Baking determine the
including sheets and underpinning
quality containers knowledge of
indicators Various the candidate
of shapes and related to
ingredients sizes of tasks to be
for bakery pans performed
products, *Review of
of evidence
ingredients *Third
used, party/workpla
and on-the-job
changes performance
during of the
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to produce
required
characteris
tics
*Properties
and
requiremen
ts of yeast
and control
of yeast
action
*Culinary
and
technical
terms
related to
bakery
products
commonly
used in the
industry
*Expected
taste,
texture and
crumb
structure
appropriate
for
particular
bakery
products.
*Ratio of
ingredients
required to
produce a
balanced
formula
*The
influence
of correct
portion
control,
yields,
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weights
and sizes
on the
profitability
of an
establishm
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UNIT OF COMPETENCY : PREPARE AND DISPLAY PETITS FOURS
MODULE TITLE : PREPARING AND DISPLAYING PETITS FOURS
MODULE DESCRIPTOR : This unit deals with the knowledge and skills re-
quired in the provision of food and beverage service
to guests in various types of dining venues and di-
verse styles of service. This unit focuses on the pro-
cedures in the delivery of food and beverages to the
guest as well as on the knowledge and skills that
underpins the efficient work performance in assist-
ing the dining guest during and after the meal ser-
vice.
LO1. Prepare iced petits fours

LO2. Prepare fresh petits fours
LO3. Prepare marzipan petits fours
LO4. Prepare caramelized petits fours
LO5. Display petits fours
LO6. Store petits fours
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LO 1 PREPARE ICED PETITS FOURS

Criteria Methods
1. Sponges *Varieties The stu- *Written and Competency
and bases and dents/ Oral question- may be as-
are prepared, characteris trainees ing (Through sessed
cut and tics of must be pro- online ) through:
assembled bakery vided with *Simulation *Observation
according to products the following: and role play- of practical
standard *Historical ing (Face to demonstratio
recipes and and Equipment face with n by the
enterprise cultural,  Commercial proper distanc- candidate on
requirements aspects of mixers and ing of 1.5 me- preparing,
and practices bakery attachments ters with 50% cooking and
2. Fillings are products  Cutting of population) baking, filling,
prepared with *Underlyin implements *Practical and finishing,
the required g principles Scales Demonstration decorating
flavors and in making Measures (Face to face and
consistency bakery  Bowls with proper dis- presenting
3. Fondant products  Ovens tancing of 1.5 specialized
icing are *Knowledg Moulds, meters with bakery
brought in e shapes and 50% of popula- products
accordance commodity cutters tion) *Questions to
with the on  Baking determine the
required including sheets and underpinning
temperature quality containers knowledge of
and indicators Various the candidate
established of shapes and related to
standards ingredients sizes of tasks to be
and for bakery pans performed
procedures products, *Review of
4. properties portfolios of
Decorations of evidence
are designed ingredients *Third
and used in used, party/workpla
accordance interaction ce reports of
with and on-the-job
establishment changes performance
standards during of the
and processing candidate
procedures to produce
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required
characteris
tics
*Properties
and
requiremen
ts of yeast
and control
of yeast
action
*Culinary
and
technical
terms
related to
bakery
products
commonly
used in the
industry
*Expected
taste,
texture and
crumb
structure
appropriate
for
particular
bakery
products.
*Ratio of
ingredients
required to
produce a
balanced
formula
*The
influence
of correct
portion
control,
yields,
weights
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LO2. PREPARE FRESH PETITS FOURS

Criteria Methods
1. A selection *Varieties The stu- *Written and *Competency
of small and dents/ Oral question- may be as-
choux paste characteris trainees ing (Through sessed
shapes are tics of must be pro- online ) through:
baked and bakery vided with *Simulation *Observation
decorated in products the following: and role play- of practical
accordance *Historical ing (Face to demonstratio
with and Equipment face with n by the
established cultural,  Commercial proper distanc- candidate on
standards aspects of mixers and ing of 1.5 me- preparing,
and bakery attachments ters with 50% cooking and
procedures products  Cutting of population) baking, filling,
2. Baked *Underlyin implements *Practical and finishing,
sweet paste g principles Scales Demonstration decorating
are prepared in making Measures (Face to face and
and blended bakery  Bowls with proper dis- presenting
in products  Ovens tancing of 1.5 specialized
accordance *Knowledg Moulds, meters with bakery
with e shapes and 50% of popula- products
establishment commodity cutters tion) *Questions to
standards on  Baking determine the
and including sheets and underpinning
procedures quality containers knowledge of
3. Fillings are indicators Various the candidate
prepared and of shapes and related to
used the ingredients sizes of tasks to be
required for bakery pans performed
flavors and products, *Review of
correct properties portfolios of
consistency of evidence
4. Garnishes, ingredients *Third
glazes and used, party/workpla
finished are interaction ce reports of
used in and on-the-job
accordance changes performance
with during of the
established processing candidate
standards to produce
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and required
procedures characteris
tics
*Properties
and
requiremen
ts of yeast
and control
of yeast
action
*Culinary
and
technical
terms
related to
bakery
products
commonly
used in the
industry
*Expected
taste,
texture and
crumb
structure
appropriate
for
particular
bakery
products.
*Ratio of
ingredients
required to
produce a
balanced
formula
*The
influence
of correct
portion
control,
yields,
weights
Document Code
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LO3. PREPARE MARZIPAN PETITS FOURS

Criteria Methods
1. Quality *Varieties The stu- *Written and Compe-
marzipan is and dents/ Oral question- tency may be
flavored and characteris trainees ing (Through assessed
shaped to tics of must be pro- online ) through:
produce mini- bakery vided with *Simulation  Observati
sized fruits in products the following: and role play- on of
accordance *Historical ing (Face to practical
with and Equipment face with demonstra
enterprise cultural, proper distanc- tion by the
and client aspects of Commercial ing of 1.5 me- candidate
requirements bakery mixers and ters with 50% on
2. Marzipan products attachments of population) preparing,
fruits are *Underlyin Cutting *Practical and cooking
coated to g principles implements Demonstration and
preserve in making  Scales (Face to face baking,
desired bakery Measures with proper dis- filling,
eating products  Bowls tancing of 1.5 finishing,
characteristic *Knowledg Ovens meters with decorating
s and e  Moulds, 50% of popula- and
softened with commodity shapes and tion) presenting
egg whites, on cutters specialize
piped into including  Baking : d bakery
shapes and quality sheets and products
sealed/brown indicators containers  Questions
ed with of Various to
applied heat, ingredients shapes and determine
according to for bakery sizes of the
enterprise products, pans underpinni
practice properties ng
of knowledg
ingredients e of the
used, candidate
interaction related to
and tasks to
changes be
during performed
processing  Review of
to produce portfolios
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required of
characteris evidence
tics  Third
*Properties party/work
and place
requiremen reports of
ts of yeast on-the-job
and control performan
of yeast ce of the
action candidate
*Culinary
and
technical
terms
related to
bakery
products
commonly
used in the
industry
*Expected
taste,
texture and
crumb
structure
appropriate
for
particular
bakery
products.
*Ratio of
ingredients
required to
produce a
balanced
formula
*The
influence
of correct
portion
control,
yields,
weights
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LO4. PREPARE CARAMELIZED PETITS FOURS

Criteria Methods
1. Fresh *Varieties The stu- *Written and Competency
fruits/fruit and dents/ Oral question- may be as-
segments are characteris trainees ing (Through sessed
selected and tics of must be pro- online ) through:
coated with pale bakery vided with *Simulation *Observation
amber-colored products the following: and role play- of practical
caramel or *Historical ing (Face to demonstratio
glazed or any and Equipment face with n by the
coating specified cultural, proper distanc- candidate on
by the enterprise aspects of Commercial ing of 1.5 me- preparing,
2. Sandwich bakery mixers and ters with 50% cooking and
dried fruits or products attachments of population) baking, filling,
nuts are filled *Underlyin Cutting *Practical and finishing,
with flavored g principles implements Demonstration decorating
marzipan and in making  Scales (Face to face and
coated with pale bakery Measures with proper dis- presenting
amber-colored products  Bowls tancing of 1.5 specialized
caramel *Knowledg Ovens meters with bakery
according to e  Moulds, 50% of popula- products
specifications commodity shapes and tion) *Questions to
and enterprise on cutters determine the
standards including  Baking underpinning
products, pans *Review of
of evidence
ingredients *Third
used, party/workpla
and on-the-job
changes performance
during of the
to produce
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required
characteris
tics
*Properties
and
requiremen
ts of yeast
and control
of yeast
action
*Culinary
and
technical
terms
related to
bakery
products
commonly
used in the
industry
*Expected
taste,
texture and
crumb
structure
appropriate
for
particular
bakery
products.
*Ratio of
ingredients
required to
produce a
balanced
formula
*The
influence
of correct
portion
control,
yields,
weights
Document Code
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and sizes
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LO5. DISPLAY PETITS FOURS

Criteria Methods
1. Appropriate  Varietie The stu- *Written and Competency
receptacles s and dents/ Oral question- may be as-
are selected charact trainees ing (Through sessed
and prepared eristics must be pro- online ) through:
for petit fours of vided with *Simulation *Observation
2. Petits fours bakery the following: and role play- of practical
are displayed product ing (Face to demonstratio
creatively to s Equipment face with n by the
enhance proper distanc- candidate on
 Historic
customer
al and  Commercial ing of 1.5 me- preparing,
appeal mixers and
cultural, ters with 50% cooking and
aspects attachments of population) baking, filling,
of  Cutting *Practical and finishing,
bakery implements Demonstration decorating
product Scales (Face to face and
s Measures with proper dis- presenting
 Underly Bowls tancing of 1.5 specialized
ing  Ovens meters with bakery
principl Moulds, 50% of popula- products
es in shapes and tion) *Questions to
making cutters determine the
bakery Baking underpinning
product sheets and knowledge of
s containers the candidate
 Knowle Various related to
dge shapes and tasks to be
commo sizes of performed
dity on pans *Review of
includin portfolios of
g evidence
quality *Third
indicato party/workpla
rs of ce reports of
ingredie on-the-job
nts for performance
bakery of the
product candidate
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s,
properti
es of
ingredie
nts
used,
interacti
on and
change
s during
process
ing to
produc
e
require
d
charact
eristics
 Properti
es and
require
ments
of yeast
and
control
of yeast
action
 Culinar
y and
technic
al terms
related
to
bakery
product
s
commo
nly
used in
the
industry
 Expect
ed
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taste,
texture
and
crumb
structur
e
appropr
iate for
particul
ar
bakery
product
s.
 Ratio of
ingredie
nts
require
d to
produc
ea
balance
d
formula
 The
influenc
e of
correct
portion
control,
yields,
weights
and
sizes
on the
profitabi
lity of
an
establis
hment
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LO6. STORE PETITS FOURS

Criteria Methods
1. Petits fours *Varieties The stu- *Written and *Observation
are stored in and dents/ Oral question- of practical
proper characteris trainees ing (Through demonstratio
temperatures tics of must be pro- online ) n by the
and bakery vided with *Simulation candidate on
conditions to products the following:
and role play- preparing,
maintain *Historical ing (Face to cooking and
maximum and  Co face with baking, filling,
eating cultural, m proper distanc- finishing,
qualities, aspects of m ing of 1.5 me- decorating
appearance bakery er ters with 50% and
and products cia of population) presenting
freshness *Underlyin l *Practical and specialized
2. Petits fours g principles mi Demonstration bakery
are packaged in making xe (Face to face products
in bakery rs with proper dis- *Questions to
accordance products an tancing of 1.5 determine the
with *Knowledg d meters with underpinning
established e att 50% of popula- knowledge of
standards commodity ac tion) the candidate
and on h related to
procedures including m tasks to be
quality en performed
indicators ts *Review of
of  Cu portfolios of
ingredients ttin evidence
for bakery g *Third
products, im party/workpla
properties ple ce reports of
of m on-the-job
ingredients en performance
used, ts of the
interaction  Sc candidate
and ale
changes s
during Measures
processing  Bowls
to produce  Oven
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required s
characteris  Mould
tics s,
*Properties shape
and s and
requiremen cut-
ts of yeast ters
and control  Bakin
of yeast g
action sheet
*Culinary s and
and contai
technical ners
terms Various
related to shapes and
bakery sizes of
products pans
commonly
used in the
industry
*Expected
taste,
texture and
crumb
structure
appropriate
for
particular
bakery
products.
*Ratio of
ingredients
required to
produce a
balanced
formula
*The
influence
of correct
portion
control,
yields,
weights
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UNIT OF COMPETENCY : PRESENT DESSERTS
MODULE TITLE : PRESENTING DESSERTS
MODULE DESCRIPTOR : This unit covers the knowledge and skills in pre-
senting the various and specialized techniques of
desserts presentation required by bakers and pastry
cooks (patissiers) in commercial food production envi-
ronments and hospitality establishments
LO1. Present and serve plated desserts

LO2. Plan, prepare and present dessert buffet selection or plating
LO3. Store and package desserts
Document Code
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LO 1 Present and serve plated desserts

Criteria Methods
*Varieties The stu- *Written and Competency
1. Desserts and dents/ Oral question- may be as-
are portioned characteris trainees ing (Through sessed
and tics of must be online ) through:
presented bakery provided *Simulation *Observation
according to products with the and role play- of practical
product *Historical following: ing (Face to demonstratio
items, and face with n by the
occasion and cultural, Equip- proper distanc- candidate on
enterprise aspects of ment ing of 1.5 me- preparing,
standards bakery ters with 50% cooking and
and products  Co of population) baking, filling,
procedures *Underlyin m *Practical and finishing,
2. Desserts g principles m Demonstration decorating
are plated in making er (Face to face and
and bakery cia with proper dis- presenting
decorated in products l tancing of 1.5 specialized
accordance *Knowledg mi meters with bakery
with e xe 50% of popula- products
enterprise commodity rs tion) *Questions to
standards on an determine the
and including d underpinning
procedures quality att knowledge of
indicators ac the candidate
of h related to
ingredients m tasks to be
for bakery en performed
products, ts *Review of
properties  Cu portfolios of
of ttin evidence
ingredients g *Third
used, im party/workpla
interaction ple ce reports of
and m on-the-job
changes en performance
during ts of the
processing  Sc candidate
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to produce ale
required s
characteris Mea-
tics sures
*Properties  Bowls
and  Oven
requiremen s
ts of yeast  Mould
and control s,
of yeast shape
action s and
*Culinary cut-
and ters
technical  Bakin
terms g
related to sheet
bakery s and
products contai
commonly ners
used in the Various
industry shapes
 Expected and
taste, sizes of
texture and pans
crumb
structure
appropriate
for
particular
bakery
products.
 Ratio of
ingredients
required to
produce a
balanced
formula
 The
influence
of correct
portion
control,
yields,
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weights
and sizes
on the
profitability
of an
establishm
ent
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LO2. PLAN AND PREPARE AND PRESENT DESSERT BUFFET

SELECTION OR PLATING

Criteria Methods
1. Dessert buffet *Varieties The stu-  Written Competency
services are and dents/ and Oral may be as-
planned and characteris trainees ques- sessed
utilized ac- tics of must be pro- tioning through:
cording to bakery vided with (Through *Observation
available fa- products the following: online ) of practical
cilities, *Historical  Simula- demonstratio
equipment and Equipment tion and n by the
and cus- cultural, role candidate on
tomer/enter- aspects of  Co playing preparing,
prise require- bakery m (Face to cooking and
ments products m face with baking, filling,
2. Variety of *Underlyin er proper finishing,
desserts are g principles cia distancing decorating
prepared and in making l of 1.5 me- and
arranged in bakery mi ters with presenting
accordance with products xe 50% of specialized
enterprise *Knowledg rs popula- bakery
standards and e an tion) products
procedures commodity d  Practical *Questions to
on att and determine the
including ac Demon- underpinning
quality h stration knowledge of
indicators m (Face to the candidate
of en face with related to
ingredients ts proper tasks to be
for bakery  Cu distancing performed
products, ttin of 1.5 me- *Review of
properties g ters with portfolios of
im 50% of
of evidence
popula-
ingredients ple *Third
tion)
used, m party/workpla
interaction en ce reports of
and ts on-the-job
changes  Sc performance
during ale of the
processing s candidate
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to produce Measures
required  Bowls
characteris  Oven
tics s
*Properties  Mould
and s,
requiremen shape
ts of yeast s and
and control cut-
of yeast ters
action  Bakin
*Culinary g
and sheet
technical s and
terms contai
related to ners
bakery Various
products shapes and
commonly sizes of
used in the pans
industry
*Expected
taste,
texture and
crumb
structure
appropriate
for
particular
bakery
products.
*Ratio of
ingredients
required to
produce a
balanced
formula
*The
influence
of correct
portion
control,
yields,
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 111
PROGRAM
Issued by Date
REGISTRATION
Office
weights
and sizes
on the
profitability
of an
establishm
ent
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 112
PROGRAM
Issued by Date
REGISTRATION
Office
LO3. STORE AND PACKAGE DESSERTS

Criteria Methods
1. Desserts *Varieties The stu-  Written Compe-
are stored in and dents/ and Oral tency may be
accordance characteris trainees ques- assessed
with the tics of must be pro- tioning through:
required bakery vided with (Through *Observation
temperature products the following: online ) of practical
and *Historical  Simula- demonstratio
customer’s and Equipment tion and n by the
specifications cultural, role candidate on
. aspects of Co playing preparing,
2. Desserts bakery m (Face to cooking and
are packaged products m face with baking, filling,
in *Underlyin er proper finishing,
accordance g principles cia distancing decorating
with in making l of 1.5 me- and
established bakery mi ters with presenting
standards products xe 50% of specialized
and *Knowledg rs popula- bakery
procedures e an tion) products
commodity d  Practical *Questions to
on att and determine the
including ac Demon- underpinning
quality h stration knowledge of
indicators m (Face to the candidate
of en face with related to
ingredients ts proper tasks to be
for bakery  Cu distancing performed
products, ttin of 1.5 me- *Review of
properties g ters with portfolios of
im 50% of
of evidence
popula-
ingredients ple *Third
tion)
used, m party/workpla
interaction en ce reports of
and ts on-the-job
changes  Sc performance
during ale of the
processing s candidate
to produce Measures
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 113
PROGRAM
Issued by Date
REGISTRATION
Office
required  Bowls
characteris  Oven
tics s
*Properties  Mould
and s,
requiremen shape
ts of yeast s and
and control cut-
of yeast ters
action  Bakin
*Culinary g
and sheet
technical s and
terms contai
related to ners
bakery Various
products shapes and
commonly sizes of
used in the pans
industry
*Expected
taste,
texture and
crumb
structure
appropriate
for
particular
bakery
products.
*Ratio of
ingredients
required to
produce a
balanced
formula
*The
influence
of correct
portion
control,
yields,
weights
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 114
PROGRAM
Issued by Date
REGISTRATION
Office
and sizes
on the
profitability
of an
establishm
ent
(Note: Copy format for modules of instructions for Common and Core Competencies)

CBC Bread and Pastry Production NC II New Normal

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CBC Bread and Pastry Production NC II New Normal

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COURSE TITLE : BREAD AND PASTRY PRODUCTION NC II

NOMINAL DURATION 141 hours

COURSE DESCRIPTION : This course is designed to enhance the knowledge,

 can communicate in basic English either oral and written;

5. Present 5.1 Presenting 5.1 Prepare and serve plated 21 hours

Recommended list of tools, equipment and materials for the training of 25

TOOLS EQUIPMENT MATERIALS

TOOLS EQUIPMENT MATERIALS

6 Pie pan Good Housekeeping

 Must be a holder of NC III or its equivalent

*Optional. Only when required by the hiring institution.

Basic Competencies: Bread and Pastry Production NC II

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the students/trainees must be able to:

LO1. Obtain and convey workplace information

LO2. Participate in workplace meetings and discussions

LO3. Complete relevant work related documents

Details of Learning Outcomes:

LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION

Assessment Contents Conditions/ Methodologies Assessment

4.Appropriate non- Equipment

LO2. PARTICIPATE IN WORKPLACE MEETINGS AND DISCUSSIONS

Assessment Contents Conditions Methodolo- Assessment

6.Meetings out- LEARNING

LO3. COMPLETE RELEVANT WORK-RELATED DOCUMENTS

4.Errors in recording Equipment

Basic Competencies: Bread and Pastry Production NC II

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the students/trainees must be able to:

LO1. Describe team role and scope

LO1. DESCRIBE TEAM ROLE AND SCOPE

Assessment Contents Conditions/Re- Methodolo- Assessment

LO2. IDENTIFY OWN ROLE AND RESPONSIBILITY WITHIN TEAM

Assessment Contents Conditions Methodolo- Assessment

LO3. WORK AS A TEAM MEMBER

Assessment Contents Conditions Methodolo- Assessment

4.Contribute to the SUPPLIES &

UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the students/trainees must be able to:

LO1. Integrate personal objectives with organizational goals

LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS

Assessment Contents Conditions/ Methodolo- Assessment

LO2. SET AND MEET WORK PRIORITIES

Assessment Contents Conditions Methodolo- Assessment

LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT

Assessment Contents Conditions Methodolo- Assessment

UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND

MODULE TITLE : PRACTICING OCCUPATIONAL HEALTH AND

NOMINAL DURATION : 6 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the students/trainees must be able to:

LO1. Identify hazards and risks

LO1. IDENTIFY HAZARDS AND RISKS

Assessment Contents Conditions/ Methodolo- Assessment

LO2. EVALUATE HAZARDS AND RISKS

Assessment Contents Conditions Methodolo- Assessment

LO3. CONTROL HAZARDS AND RISKS

Assessment Contents Conditions Methodolo- Assessment

UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY

MODULE TITLE : DEVELOPING AND UPDATING INDUSTRY