Professional Documents
Culture Documents
Plan Training Session
Plan Training Session
Plan Training Session
TESDA-BAP-02
October 2022 Issued by:
Date Revised:
BREAD AND TESDA REGION Page i of vii
PASTRY NC II Developed by:
XII OFFICE
PAMELA LYN B.
CASA Revision # 01
Plan
Training
Session
Date Developed: Document No. TESDA-BAP-02
October 2022 Issued by:
Date Revised:
BREAD AND TESDA REGION Page ii of vii
PASTRY NC II Developed by:
XII OFFICE
PAMELA LYN B.
CASA Revision # 01
Date Developed: Document No. TESDA-BAP-02
October 2022 Issued by:
Date Revised:
BREAD AND TESDA REGION Page iii of vii
PASTRY NC II Developed by:
XII OFFICE
PAMELA LYN B.
CASA Revision # 01
Date Developed: Document No. TESDA-BAP-02
October 2022 Issued by:
Date Revised:
BREAD AND TESDA REGION Page iv of vii
PASTRY NC II Developed by:
XII OFFICE
PAMELA LYN B.
CASA Revision # 01
Date Developed: Document No. TESDA-BAP-02
October 2022 Issued by:
Date Revised:
BREAD AND TESDA REGION Page v of vii
PASTRY NC II Developed by:
XII OFFICE
PAMELA LYN B.
CASA Revision # 01
Date Developed: Document No. TESDA-BAP-02
October 2022 Issued by:
Date Revised:
BREAD AND TESDA REGION Page vi of vii
PASTRY NC II Developed by:
XII OFFICE
PAMELA LYN B.
CASA Revision # 01
Date Developed: Document No. TESDA-BAP-02
October 2022 Issued by:
Date Revised:
BREAD AND TESDA REGION Page vii of vii
PASTRY NC II Developed by:
XII OFFICE
PAMELA LYN B.
CASA Revision # 01
Name: _______________________________ Date: ______________
COMMON COMPETENCIES
CAN I…? YE NO
S
1. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
1.1. Identify and access key sources of information /
on the industry
1.2. Access, apply and share industry information /
Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.
Date Developed: Document No. TESDA-BAP-02
October 2022 Issued by:
Date Revised:
BREAD AND TESDA Page 13 of 250
PASTRY NC II Developed by:
REGION XII
PAMELA LYN B. OFFICE
CASA Revision # 01
Evidences/Proof of Current Competencies(Sample)
Current
Proof/Evidence Means of validating
competencies
BASIC COMPETENCIES
UC1: Participate TOR Oral interview
in workplace CERT OF TRAINING Written exam
communication
Submitted copy of
Authenticated TOR
UC2: Work in a TOR Oral interview
team environment CERT OF TRAINING Written exam
Submitted copy of
Authenticated TOR
UC3: Practice TOR Oral interview
career CERT OF TRAINING Written exam
professionalism
Submitted copy of
Authenticated TOR
UC4: Practice TOR Oral interview
occupational CERT OF TRAINING Written exam
health & safety
Submitted copy of
Authenticated TOR
COMMON COMPETENCIES
UC1: Develop and TOR Oral interview
update industry CERT OF TRAINING Written exam
knowledge
Submitted copy of
Authenticated TOR
UC2: Observe TOR Oral interview
workplace hygiene CERT OF TRAINING Written exam
procedures
Submitted copy of
Authenticated TOR
UC3: Perform TOR Oral interview
computer CERT OF TRAINING Written exam
operations
Date Developed: Document No. TESDA-BAP-02
October 2022 Issued by:
Date Revised:
BREAD AND TESDA Page 14 of 250
PASTRY NC II Developed by:
REGION XII
PAMELA LYN B. OFFICE
CASA Revision # 01
Submitted copy of
Authenticated TOR
UC4: Perform TOR Oral interview
workplace and CERT OF TRAINING Written exam
safety practices
Submitted copy of
Authenticated TOR
UC5: Provide TOR Oral interview
effective customer CERT OF TRAINING Written exam
service
Submitted copy of
Authenticated TOR
ʘ Lecture with The trainee will participate The trainee will The trainee will 30
discussion in the discussion on the accomplish the compare his/her mins
mixing methods used written test answer with the ʘ Written test
for variety of sponge answer key ʘ Answer key
and cakes
3. Specific ʘ Independent Read information Accomplish Refer answers 30
temperature learning Sheet 3.1-3 on specific self-check 3.1-3 with answer key ʘ Information sheet mins
used for temperature used for 3.1-3 3.1-3
different types different types of ʘ written questions
of sponge and sponge and cakes and answer key
cakes
Read and interpret Job Perform the The trainee will ʘ Job Sheet 3.5-1 30
Sheet 3.5-1 on activity on Job evaluate output ʘ Performance mins
Procedures of storing Sheet 3.5-1 on using checklist 3.5-1
cake products Procedures of performance ʘ
storing cake criteria checklist
products 3.5-1
Date Developed: Document No. TESDA-BAP-02
OCTOBER 2022 Issued by:
Date Revised:
Page 32 of 250
BREAD AND PASTRY NC II February 2012
Developed by: TESDA REGION XII
PAMELA LYN B. OFFICE
CASA Revision # 01
ʘ E-Media View power point Answer Refer responses ʘ Power point 30
presentation slides/Video Clips on written/oral to model answers slides/Video clips mins
Procedures of storing questions ʘ Written/oral
cake products questions with
model answers
ʘ PC/Laptop
ʘ LCD Projector
ʘ Mentoring The trainee observes the The trainee The ʘ Job sheet 3.5-1 1
trainer’s/ advanced performs the return trainee/trainer/advanc ʘ Performance criteria hour
trainee’s demonstration demonstration ed trainee evaluates checklist 3.5-1
using Job Sheet 3.5-1 on using Job Sheet on performance using ʘ Cutting materials
Procedures of storing the performance ʘ Packaging materials
3.5-1
cake products criteria checklist 3.5- ʘ Refrigerator
Procedures of
1 ʘ Airtight containers
storing cake
products ʘ Display cabinets or
temperature-controlled
cabinets
ʘ Lecture with The trainee will participate The trainee will The trainee will 30
discussion in the discussion on accomplish the compare his/her ʘ Written test mins
Procedures of storing written test answer with the ʘ Answer key
cake products answer key
Written Test
Actual Performance Test
Oral Questioning
References/Further Reading
Self Check
Information Sheet
Learning Experiences
Module
Module Content
Content
Module
List of Competencies
Content
Module Content
Module Content
Front Page
In our efforts to standardize CBLM,
the above parts are recommended for
use in Competency Based Training
(CBT) in Technical Education and
Skills Development Authority (TESDA)
Technology Institutions. The next
sections will show you the
components and features of each part.
List of Competencies
BASIC COMPETENCIES
Participate in Participating in
1. workplace workplace 500311105
communication communication
Developing and
Develop and update TRS311201
1. updating industry
industry knowledge
knowledge
Preparing and
Prepare and produce TRS741380
2. producing pastry
pastry products
products
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Prepare sponge and cakes
2. Prepare and use fillings
3. Decorate cakes
4. Present cakes
5. Store cakes
ASSESSMENT CRITERIA:
1. Ingredients are selected, measured and weighed according recipe
requirements, enterprise practices and customer practices
2. Required oven temperature is selected to bake goods in accordance
with desired characteristics, standard recipe specifications and
enterprise practices.
3. Sponges and cakes are prepared according to recipe specifications,
techniques and conditions and desired product characteristics
4. Appropriate equipment are used according to required pastry and
bakery products and standard operating procedures
Contents:
Conditions
1. Written test
2. Demonstration/observation with oral questioning
3. Oral interview
4. Portfolio
5. Third party report
Refer result with answer key 3.1-1 Please read and interpret all the
activity sheet and evaluate output
Read information sheet 3.1-2 using performance criteria
Accomplish self-check 3.1-2 checklist respectively.
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1.
2.
(Introductory Paragraph)
(Body)
1.
2.
3.
4.
Supplies/Materials :
Equipment :
Steps/Procedure:
1.
2.
3.
4.
Assessment Method:
CRITERIA
YES NO
Did you….
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
Supplies/Materials :
Equipment :
Steps/Procedure:
5.
6.
7.
8.
Assessment Method:
CRITERIA
YES NO
Did you….
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
Competency
standard:
Unit of
competency:
Ways in which evidence will be collected:
[tick the column]
Demonstration &
Written Test
Questioning
The evidence must show that the trainee…
NOTE: *Critical aspects of competency
Prepared By: Date:
Checked By: Date:
Trainee’s Name:
Trainer’s Name:
Qualification:
Date of assessment:
Time of assessment:
Instructions for demonstration
to show if evidence is
OBSERVATION
demonstrated
During the demonstration of skills, did the
Yes No N/A
trainee:
The trainee’s demonstration was:
# of
Objectives/Content
Knowledge Comprehension Application items/
area/Topics
% of test
TOTAL
Written Test
Date Developed: Document No. TESDA-BAP-02
October 2022 Issued by:
BREAD AND Date Revised:
PASTRY Page 51 of 61
TESDA
PRODUCTION NC Developed by:
PAMELA LYN B. REGIONAL
II
CASA OFFICE XII
Revision # 01
Date Developed: Document No. TESDA-BAP-02
October 2022 Issued by:
BREAD AND Date Revised:
PASTRY Page 52 of 61
TESDA
PRODUCTION NC Developed by:
PAMELA LYN B. REGIONAL
II
CASA OFFICE XII
Revision # 01
Performance Test
Qualification
Unit of Competency
General Instruction:
Specific Instruction: