COMPETENCY

BASE LEARNING
MATERIAL
BREAD AND PASTRY PRODUCTION
NC II
HOW TO USE THIS COMPETENCY- BASED LEARNING MATERIALS
Welcome!
The unit of competency, "Plan Training Session", is one of the competencies of
TRAINERS METHODOLOGY LEVEL I (TM) 1, a course which comprises the
knowledge, skills and attitudes required for a TVET trainer to possess.
The module, Planning Training Session, contains training materials and
activities related to identifying learner’s requirements, preparing session plan,
preparing basic instructional materials and organizing learning and teaching
activities for you to complete.
In this module, you are required to go through a series of learning
activities in order to complete each learning outcome. In each learning
outcome are Information Sheets, Self-Checks, Task Sheets and Job Sheets.
Follow and perform the activities on your own. If you have questions, do not
hesitate to ask for assistance from your facilitator.
Remember to:
 Read information sheets and complete the self-checks. Suggested
references are included to supplement the materials provided in this
module.
 Perform the Task Sheets and Job Sheets until you are confident
that your outputs conform to the Performance Criteria Checklist
that follows the sheets.
 Submit outputs of the Task Sheets and Job Sheets to your
facilitator for evaluation and recording in the Accomplishment
Chart. Outputs shall serve as your portfolio during the Institutional
Competency Evaluation. When you feel confident that you have had
sufficient practice, ask your trainer to evaluate you. The results of
your assessment will be recorded in your Progress Chart and
Accomplishment Chart.
You must pass the Institutional Competency Evaluation for this competency
before moving to another competency. A Certificate of Achievement will be
awarded to you after passing the evaluation.
You need to complete this module before you can perform the module on
Facilitating Learning Sessions.
This module was prepared to help you achieve the required competency, in
Bread and Pastry Production. This will be the source of information for you to
acquire knowledge and skills in this particular trade independently and at your
own pace, with minimum supervision or help from your instructor.
Talk to your trainer and agree on how you will both organize the Training of this
unit. Read through the module carefully. It is divided into sections, which cover
all the skills, and knowledge you need to successfully complete this module.
Work through all the information and complete the activities in each section.
Read information sheets and complete the self-check. Suggested references are
included to supplement the materials provided in this module.
Most probably your trainer will also be your supervisor or manager. He/she is
there to support you and show you the correct way to do things.
Your trainer will tell you about the important things you need to consider when
you are completing activities and it is important that you listen and take notes.
You will be given plenty of opportunity to ask questions and practice on the job.
Make sure you practice your new skills during regular work shifts. This way you
will improve both your speed and memory and also your confidence.
Talk to more experience workmates and ask for their guidance.
Use the self-check questions at the end of each section to test your own
progress.
When you are ready, ask your trainer to watch you perform the activities
outlined in this module.
As you work through the activities, ask for written feedback on your progress.
Your trainer keeps feedback/ pre-assessment reports for this reason. When you
have successfully completed each element, ask your trainer to mark on the
reports that you are ready for assessment.
When you have completed this module (or several modules), and feel confident
that you have had sufficient practice, your trainer will arrange an appointment
with registered assessor to assess you. The results of your assessment will be
recorded in your competency Achievement Record.

COMPETENCY BASED LEARNING MATERIALS

` BREAD AND PASTRY PRODUCTION NC II

CORE COMPETENCIES

No Unit of Competency Module Title Code

1 PREPARE AND Preparing bakery products TRS741379

PRODUCE BAKERY
PRODUCTS
2 Decorating and presenting
bakery products
3 Storing bakery products
4
5
6

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 MODULE CONTENT
Learning Learning Content Progress  Training
Outcome Check Duration
Prepare Preparing bakery products 24hr
bakery
products
Techniques in Measuring and 1hr
Weighing Ingredients Used in
Baking
Varieties and characteristics of
bakery products
Underlying principles in making
bakery products
Expected taste, texture and crumb
structure appropriate for
particular bakery products.
Variety of bakery products are
prepared according
to standard mixing
procedures/formulation/ recipes
and desired product characteristics

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COMPETENCY SUMMARY

Unit of PREPARE AND PRODUCE BAKERY PRODUCTS

Competency 
Module Title  Preparing Bakery Products
Module This module deals with the knowledge and skills required by
Descriptor  bakers and pastry cooks (patissiers) to prepare and produce a
range of high-quality bakery products in commercial food
production environments and hospitality establishments

Nominal 24 hours
Duration 
Assessment Criteria
Qualification : BREAD AND PASTRY PRODUCTION NC II
Certificate of Preparing Bakery Products
Competency
Units of Prepare and produce bakery products
Competency
Covered
Instruction:
 Read each of the questions in the left-hand column of the chart.
 Place a check in the appropriate box opposite each question to indicate
your answer.
Can I? YES NO

Select, measure and weigh ingredients according to recipe

requirements
Prepare variety of bakery products according to standard
mixing procedures/ formulation/recipes and desired
product characteristics
Select and use appropriate equipment, tools and utensils
Select oven temperature to bake goods in accordance with
desired characteristics, recipe specifications and
Bake bakery products according to techniques and
appropriate conditions; and enterprise requirements and
standards*
Decorate and present products*
 LEARNING EXPERIENCES

Learning Outcome No. 1

Learning Activities Special Instructions

 Techniques in Measuring and Weighing Read Information Sheet:

Ingredients Used in Baking 1.1-1
Answer self check 1.1-1
 Perform Baking BROWNIES Perform self check 1.1-1

 Varieties and characteristics of bakery Read information sheet

products 1.1-2
Answer self check 1.1-2:
 Demonstrate on how to make varieties of Refer to performance
Pandesal? criteria checklist key 1.1-
2
 Underlying principles in making bakery Read Information Sheet
products 1.1-3:
Answer self check 1.1-3
 Demonstrate on: Perform self check 1.1-3
How to make Kababayan? Refer to performance
criteria checklist key 1.1-
3
 Expected taste, texture and crumb Read Information sheet
structure appropriate for particular bakery 1.1-4
products. Answer self check 1.1-4

 Demonstrate on: Perform self check 1.1-4

How to make Soft Roll? Refer to performance
criteria checklist key 1.1-
4
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 CBLMs on Bread and Date Developed: Trainers
Document No. 01
Pastry Production NC II January 2023 Level 1
Issued by: Page1of1
Date Revised: N/A
Southville
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Southville Planning Training Developed by:
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QUALIFICATION : BREAD AND PASTRY PRODUCTION NC II
UNIT OF COMPETENCY : PREPARE AND PRODUCE BAKERY PRODUCTS
MODULE 1 : Prepare bakery products
Techniques in Measuring and Weighing Ingredients
used in Baking
Module Description:
This module will give you knowledge of the different bakery products
and provide you hands-on experience in baking, from the basic brownies to the
more complex Kababayans, Pandesal and Soft Rolls
LEARNING OUTCOMES:
At the end of this module you will be able to:
LO 1. Prepare bakery products
LO 2. Decorate and present bakery products
LO 3. Store bakery products

LO 1. Prepare bakery products

 Select, measure, and weigh required ingredients according to recipe or

production requirements.

 Prepare a variety of bakery products according to standard. Mixing

procedures/ formulation/ recipes and desired product characteristics

 Use appropriate equipment according to required bakery products and

standard operating procedures.

 Bake bakery products according to techniques and appropriate conditions

Read Lesson
Information closely
and find out how
 Lesson Information
1.1-1

Techniques in Measuring and Weighing Ingredients Used in Baking

It is important to measure the ingredients accurately to get standard
products and efficient use of materials. Different flour in different localities need
varying amounts of liquid and this should be considered in baking.
Keep a record of the quantity of flour used each time you bake to find
out which measurement produces the best result from the flour available in
your area.
You will soon learn to judge the correct amount of liquid to add by the
consistency of the dough and the way it handles.

A. Measurement of Dry and Liquid Ingredients

1. Dry Ingredients
A. Flour
a. Sift the flour to remove lumps.
b. Spoon sifted flour lightly into a measuring cup heaping it well over
the top of the cup. Do not shake the cup.
c. Level off the cup with a straight-edged utensils or spatula.
d. For fractions of a cup, use the lines indicating ¼, ⅓, and ½ of the
standard measuring cup.
B. Sugar
a. White sugar needs sifting only if lumpy. Proceed as in the measurement
of flour.
b. Brown sugar, if lumpy, press through a coarse sieve to crush the
lumps. Pack into measuring cup just enough to hold its shape. Level off.
c. Sift confectioner’s sugar through a sieve to remove lumps. Spoon lightly
C. Baking Powder, Soda, Salt and Spices
a. Fill measuring spoon with the desired ingredients. Level off with a
spatula or any straight-edged utensils. If baking powder has caked, stir lightly
before measuring. measuring cup, taking care not to have air pockets. Level off
with a spatula or any straight – edged utensils. Use standard measuring spoon
for less than ¼ cup shortening.
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D. Shortening
a. With the use of measuring cup
Have shortening at room temperature. Pack firmly into the
desired and add shortening enough to cause the water to rise up
to the 1 cup mark. To measure ¼ cup, fill with cold water up to ¾
cup level and add shortening enough to raise the water up to the1
cup mark. Drain well.

2. Liquid Ingredients
Water and Milk
A liquid measuring cup is best to use for liquid ingredients because it is clear
and see through. It also has a spout that makes pouring of liquids easy.
To get the exact amount, follow these steps when measuring liquids.
1. Set up the liquid measuring cup. Place the measuring cup on a flat,
even surface.
2. Pour the liquid carefully and slowly into the cup. Stop pouring when
the liquid reaches the marker line for the desired amount.
3. Check your measurement. Bend down so that your eyes level with the
marker line. Look at the top of the liquid

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Self-Check 1.1-1

Something to do:
Listed below are the ingredients for brownies.
• 2 oz. chocolate, melted * 2 eggs, beaten
• 1/3 c butter 1 c butter*
• 1 c cake flour * ½ tsp vanilla
• ¼ tsp salt 1 c nuts, chopped
• ½ tsp baking powder
A. Assume that you do not have a measuring cup. Give the required
measurement for every ingredient that is equivalent to the cup
measurement
B. Give the substitute for every ingredients marked with bullet ( )

Activity 1.1-1
 Demonstrate in class on the proper way of measuring ingredients for brownies.

Check the accuracy of your answers. Master the procedure in measuring

ingredients before proceeding to the actual demonstration. You will be evaluated
in this task on the basis of the following criteria:
Correctness of procedure - 40%
Accuracy of measurement - 40 %
Sanitation - 20 %
Total 100 %
JOB SHEET No. 1

Title BAKING BROWNIES

To demonstrate on class the proper way of
Performance measuring ingredients
Objectives
Flour, Butter, Cocoa, sugar, egg, nuts, baking
Supplies powder, salt and vanilla
Oven, Mixing bowl, Wooden Spoon, weighing Scale,
Equipment measuring cup and measuring spoon

Purpose:  To demonstrate the proper way to measure and weigh Brownies

Perform Mise en Place

Procedure:
1.. Sift flour, cocoa, baking soda and salt together.
2. Cream melted shortening, and brown sugar together.
3. Add egg and vanilla. Beat thoroughly.
4. Add sifted dry ingredients.
5. Pour in prepared lined square pan and top with chopped nuts.
6. Bake in moderate oven (350°F) about 10 minutes. Cut cookies in bars.

Assessment Method: Demonstration of proper weighing and measuring of

Ingredients

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 PERFORMANCE CRITERIA CHECKLIST 1
Job Sheet 1
Trainee’s Name: ____________________ Date: __________________

CRITERIA YES NO
Did I…….
 Select, measure and weigh ingredients according to
recipe requirements

 Prepare variety of bakery products according to

standard mixing procedures/ formulation/recipes and
desired product characteristics
 Select and use appropriate equipment, tools and
utensils

 Select oven temperature to bake goods in accordance

with desired characteristics, recipe specifications and

 Bake bakery products according to techniques and

appropriate conditions; and enterprise requirements
and standards*

 Decorate and present bakery products*

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 LESSON
INFORMATION 1.1-

Varieties and characteristics of bakery products

Preparing bakery products requires no trick but adequate mastery of the
processes in baking. This module will provide you hands-on experience in
baking.
Baking has become not just a favorite past time or hobby but a highly
profitable business.
Bread is one of the most popular and best sold baked products, not only in
our country but in other countries as well. Many countries have bread as their
staple food.
There are different kinds of bread. Whatever kind of bread is eaten, people
remember it for its quality. It is by maintaining good quality that popular
bakeries or bread houses keep their customers. The quality of bread is affected
by the type of ingredients used, the manner the dough is mixed or prepared,
and the temperature maintained during baking.

Kinds of Dough in Baking Bread

Dough used in baking bread is classified into two:
 Lean dough. The Basic ingredients for bread which include flour, yeast,
salts,
a little sugar, and shortening make up the lean dough. This dough is made up
into Pan de sal, Pan Amerikano, French bread, and other crusty bread
varieties.
 Rich dough. Aside from the basic ingredients for bread, rich dough has
butter,
nuts, fruits, eggs, and condiments. Milk is often used, too. Rich dough also
uses more sugar. This dough is used in making rolls, coffee cakes, and the
sweet bread varieties.
Methods of Mixing Dough
 Straight method - This method combines all the ingredients together at
one time to make the dough. The dough is kneaded and set aside to rise.
 Sponge and dough method - This method mixes part of the liquid, flour,
and all of the yeast to make a soft mixture which is set aside to rise until
bubbly. Then, the remaining ingredients are added and the mixture is
treated as straight dough.

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 Bread products can also be prepared using batter instead of dough.
Preparation of this type of bread is faster since there is no dough to knead and
shape. However, the texture of the finished product is not as fine as that of
kneaded dough.

Characteristics of a Well-Made Bread

Bread of high quality is characterized by the following:

1. It is large for its weight, well-rounded top, and free from cracks and bulges.
2. The crust is thin with an even golden brown color.
3. It has fine and even grain, elongated cells, and thin cell wall making the
crumb
smooth, soft, elastic, and creamy white with a silken sheen.
4. It does not crumble easily.
5. It has a sweet and nutty odor, not sour.

Cookies
Cookies are always popular. They are really “little cakes, flat, sweet and
small. They can be made in a variety of shapes and flavors, and can be served in
just as many different ways.

Kinds of Cookies

 Drop cookies - are irregular and unevenly shaped. They are made simply
by dropping the cookie batter from a teaspoon to a baking sheet to get the
popular tongue-shaped cookies.
 Rolled cookies - are made from dough which have been rolled out and
cut with cutters to form shapes that fit special occasions such as
Christmas, Valentine’s Day and Easter.
 Pressed or Bagged Cookies – are made with more butter which makes
the finished product richer in taste than the other types of cookies. They
are made by pressing the mixture out of a cookie presser or pastry tube
onto the baking sheet, and at the same time forming it into varied shapes
like rings or ribbons.
 Cookie bar- this type of cookie is cut into bars after baking. They are
usually small and square in shape.
 Refrigerated cookies – this type of cookie is frozen and cut into desired
shapes before baking.

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Muffins
Muffins are simple cup breads leavened and are considered a member of
the quick bread family. A variety of quick loaf breads and coffee cakes can be
derived from the basic muffin recipe.

Outside Characteristics of Muffin and Quick Breads

 Shape: Uniform; well-rounded top; free from peaks; no cracks.

 Size: Uniform; large in proportion to weight.
 Color: Uniform golden brown.
 Crust: Tender; pebbled or slightly rough; shiny
Inside Characteristics of Muffin and Quick Breads

 Color: Creamy white or slightly yellow; free from streaks.

 Grain: Round, even cells; free from tunnels.
 Texture: Tender; moist; light.
 Flavor: Pleasing; well-blended with no bitterness.

Biscuits
Biscuits are small flaky quick breads. They are leavened with fast-acting
leaveners which make preparation time shorter than any yeast leavened bread.

Outside Characteristics of Biscuits

 Shape: Uniform; straight sides and level tops on rolled biscuits
 Size: Uniform; twice the size of unbaked biscuits
 Color: Uniform golden brown tops and bottoms—sides lighter; free from
yellow or brown
 Crust: Tender; moderately smooth; free form excess flour
SELF-CHECK No. 2

Multiple Choice:

Instruction: Encircle the letter of the correct answer:

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Document No. 01
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Document No. 01
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