PTS Bayang Andrey Joseph A.

BREAD AND PASTRY Date Developed: Document no.
Page
PRODUCTION NC II July 2022 of
Date Revised:
1. PLAN Templates Issued by Prepared by:
TRAINING RTCCL –
SESSION GUIGUINTO BAYANG, ANDREY JOSEPH A.
TM Trainee
Data Gathering Instrument for Trainee’s
Characteristics
Name: _____________________________________ Contact no.: ______________

Address: ___________________________________ Email: ____________________
Date: __________________
Please answer the following instrument according to the characteristics

described below. Encircle the letter of your choice that best describes you
as a learner. Blank spaces are provided for some data that need your
response.
CHARACTERISTIC OF LEARNERS
Average grade in: Average grade in:
English Math
a. 95 and above a. 95 and above
Language,
Literacy, and b. 90 to 94 b. 90 to 94
Numeracy [LL&N] c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
e. 75 to 79 e. 75 to 79
a. Online Learning (synchronous classes)

Preferred b. Offline Learning (asynchronous classes)
Mode of c. Blended Learning (combination of both)
Learning d. Face-to-Face Learning (on-site classes)
e. Hybrid Flexible (in-person, synchronously
online, and
asynchronously online at the same time)
Ethnicity / culture:
a. Ifugao
Cultural b. Igorot
Background c. Ibanag
d. Gaddang
e. Muslim
BREAD AND PASTRY Date Developed: Document no. Page

Date Revised: Page
1. PLAN 1 of
Templates Issued by Prepared by:
TRAINING RTCCL – 115
TM Trainee
f. Ibaloy
g. others (please specify:) __________
Highest Educational Attainment:
a. High School Level

b. High School Graduate
Education and
c. College Level
General Knowledge
d. College Graduate
e. others (please specify:) __________
a. Male
Sex
b. Female
Your age: ________ Date of Birth:
Age
_________________
1. Disabilities (if any) ___________
2. Existing Health Conditions (Existing illness if
any)
1. None
2. Asthma
Physical Disability 3. Heart disease
4. Anemia
5. Hypertension
6. Diabetes
7. Jaundice
8. others (please, specify:)
a. BSHM/ BSHRM Diploma
b. Certificate of Completion in Hotel and
Restaurant Management
Previous
c. Certificate of Completion in Commercial Cooking
Experiences with
the Topic d. Certificate of Completion in Culinary of
Western Countries
e. Certificate of Completion in International
Cuisine with Food Styling and Design

Page
Date Revised:
2 of
1. PLAN Templates Issued by Prepared by:
115
TRAINING RTCCL –
TM Trainee
f. Certificate of Completion in Philippine
Regional Cuisine with Food Styling and
Design
g. Diploma in Culinary Arts
h. others (please, specify:) _________________
List down trainings related to
Bread and Pastry Production NC II
1. Commercial Cooking NC II
Previous Learning 2. Graduate of Bachelor of Science in Hotel and
Experience Restaurant Management
3. Worked as a Cake Decorator at Red Ribbon
Baliwag
4. Worked as Pastry Baker at Sophia’s Pastry
Shop Marilao
National Certificates Acquired and NC Level
1. Food and Beverage Service NC II
Training Level 2. Cookery NC II
Completed 3. Barista NC II
4. Food Processing NC II
5. Commercial Cooking NC II
Other courses related to Bread and Pastry
Production NC II
1. Units in Home Economics
2. Units in Technology and Livelihood Education
Special courses
(T.L.E.)
3. Culinary Arts
4. Commercial Cooking
a. Visual – The visual learner takes mental

pictures of information given, so in order for
this kind of learner to retain information, oral or
written, presentations of new information must
Learning Styles
contain diagrams and drawings, preferably in
color. The visual learner can't concentrate with
a lot of activity around him and will focus better
and learn faster in a quiet study environment.

Date Revised: Page
1. PLAN Templates Issued by Prepared by: 3 of
TM Trainee
b. Kinesthetic – described as the students in the
classroom, who have problems sitting still and
who often bounce their legs while tapping their
fingers on the desks. They are often referred to
as hyperactive students with concentration
issues.
c. Auditory – a learner who has the ability to
remember speeches and lectures in detail but
has a hard time with written text. Having to
read long texts is pointless and will not be
retained by the auditory learner unless it is read
aloud.
d. Activist – Learns by having a go
e. Reflector - Learns most from activities where
they can watch, listen and then review what has
happened.
f. Theorist –Learns most when ideas are linked to
existing theories and concepts.
g. Pragmatist – Learns most from learning
activities that are directly relevant to their
situation.
a. Financially challenged
b. Working student
Other Needs
c. Solo parent
d. others (please, specify:) _________

Date Revised: Page
1. PLAN Prepared by: 4 of
Templates Issued by
TM Trainee
FORM 1.1 SELF-ASSESSMENT CHECK
Instructions: This Self – Check Instrument will give the trainer necessary
data or information which is essential in planning training sessions. Please
check the appropriate box of your answer to the questions below.
BASIC COMPETENCIES
CAN I…? YES NO
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1. Obtain and convey workplace information
1.2. Participate in workplace meetings and discussions
1.3. Complete relevant work-related documents
2. WORK IN TEAM ENVIRONMENT
2.1. Describe team role and scope
2.2. Identify own role and responsibility within team
2.3. Work as a team member
3. PRACTICE CAREER PROFESSIONALISM
3.1. Integrate personal objectives with organizational
goals
3.2. Set and meet work priorities
3.3. Maintain professional growth and development
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
4.1. Identify hazards and risks
4.2. Evaluate hazards and risks
4.3. Control hazards and risks
4.4. Maintain OHS awareness
COMMON COMPETENCIES
CAN I…? YES NO
1. PERFORM WORKPLACE AND SAFETY PRACTICES
1.1. Follow workplace procedures for health, safety and
security
practices
1.2. Deal with emergency situations
1.3. Maintain safe personal presentation standards
2. PROVIDE EFFECTIVE CUSTOMER SERVICE
2.1. Greet customer

Date Revised: Page
TM Trainee
2.2. Identify customer needs
2.3. Deliver service to customer
2.4. Handle queries through telephone, fax machine,
internet and
email
2.5. Handle complaints, evaluation and
recommendations
3. OBSERVE WORKPLACE HYGIENE PROCEDURES
3.1. Follow hygiene procedures
3.2. Identify and prevent hygiene risks
4. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
4.1. Seek information on the industry
4.2. Update industry knowledge
5. PERFORM COMPUTER OPERATIONS
5.1. Plan and prepare for task to be undertaken
5.2. Input data into computer
5.3. Access information using computer
5.4. Produce/output data using computer system
5.5. Maintain computer equipment and systems
CORE COMPETENCIES
CAN I…? YES NO
1. PREPARE AND PRODUCE BAKERY PRODUCTS
1.1. Prepare bakery products
1.2. Decorate and present bakery products
1.3. Store bakery products
2. PREPARE AND PRODUCE PASTRY PRODUCTS
2.1. Prepare pastry products
2.2. Decorate and present pastry products
2.3. Store pastry products
3. PREPARE AND PRESENT GATEAUX, TORTES AND
CAKES
3.1. Prepare sponge and cakes
3.2. Prepare and use fillings
3.3. Decorate cakes
3.4. Present cakes
3.5. Store cakes

Page
Date Revised:
1. PLAN 6 of
Templates Issued by Prepared by:
115
TRAINING RTCCL –
TM Trainee
4. PREPARE AND DISPLAY PETITS FOURS
4.1. Prepare iced petits fours
4.2. Prepare fresh petits 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 DESSERTS
5.1. Present and serve plated desserts
5.2. Plan, prepare and present dessert buffet selection
or plating
5.3. Store and package desserts

PRODUCTION NC II July 2022 Pag
of
Date Revised: e7
1. PLAN Templates Issued by Prepared by: of
TM Trainee
FORM 1.2 EVIDENCE/PROOF OF CURRENT COMPETENCIES
Current
Proof/Evidence Means of Validating
Competencies
Certificate of
Employment Submitted copy
1. Prepare and Certificate of Training (original and
produce bakery Certificate of authenticated) of
products Completion COE, COT, COC,
Diploma Diploma, and/ or TOR
Transcript of Records
Certificate of
2. Prepare and Training Certificate (original and
produce pastry Certificate of authenticated) of COE,
products Completion COT, COC, Diploma,
Diploma and/ or TOR
Certificate of
present gateaux, Certificate of authenticated) of COE,
tortes and cakes Completion COT, COC, Diploma,
Diploma and/ or TOR
Certificate of
display petits Certificate of authenticated) of COE,
four Completion COT, COC, Diploma,
Diploma and/ or TOR
Certificate of
Training Certificate (original and
5. Present desserts Certificate of authenticated) of COE,
Completion COT, COC, Diploma,
Diploma and/ or TOR

Date Revised: Page
TM Trainee
FORM 1.3 SUMMARY OF CURRENT COMPETENCIES VERSUS
REQUIRED COMPETENCIES
Required Units of
Current Training
Competency/Learning
Competencies Gaps/Requirements
Outcomes Based on CBC
1. PREPARE AND PRODUCE BAKERY PRODUCTS
1.1.Prepare bakery 1.1 Prepare bakery
products products
1.2 Decorate and
1.2.Decorate and present
present bakery
bakery products
products
1.3.Store bakery 1.3 Store bakery
products products
2. PREPARE AND PRODUCE PASTRY PRODUCTS
2.1.Prepare pastry 2.1 Prepare pastry
products products
2.2 Decorate and
2.2.Decorate and present
present pastry
pastry products
products
2.3.Store pastry 2.3 Store pastry
products products
3. PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
3.1.Prepare sponge and 3.1 Prepare sponge
cakes and cakes
3.2.Prepare and use 3.2 Prepare and use
fillings fillings
3.3.Decorate cakes 3.3 Decorate cakes
3.4.Present cakes 3.4 Present cakes
3.5.Store cakes 3.5 Store cakes
4. PREPARE AND DISPLAY PETITS FOURS
4.1.Prepare iced petits 4.1 Prepare iced
fours petits fours
4.2.Prepare fresh petits 4.2 Prepare fresh
fours petits fours
4.3 Prepare
4.3.Prepare marzipan
marzipan petits
petits fours
fours

Date Revised: Page
TM Trainee
4.4 Prepare
4.4.Prepare caramelized
caramelized petits
petits fours
fours
4.5 Display petits
4.5.Display petits fours
fours
4.6 Store petits
4.6.Store petits fours
fours
5. PRESENT DESSERTS
5.1 Present and
5.1.Present and serve
serve plated
plated desserts
desserts
5.2.Plan, prepare and 5.2 Plan, prepare
present dessert and present dessert
buffet selection or buffet selection or
plating plating
5.3.Store and package 5.3 Store and
desserts package desserts

PRODUCTION NC II July 2022 Page
of
Date Revised: 10
TM Trainee
FORM 1.4 TRAINING NEEDS
Training Needs Module Title/Module of Training

(Learning Outcomes) Instruction Duration
Prepare bakery products Preparing Bakery
Products

of
Date Revised: 11
TM Trainee
SESSION PLAN
Sector : TOURISM SECTOR (HOTEL AND RESTAURANT)
Qualification Title : BREAD AND PASTRY PRODUCTION NCII
Unit Competency : PREPARE AND PRODUCE BAKERY PRODUCTS
Module Title : PREPARING AND PRODUCING BAKERY PRODUCTS
Learning Outcomes:
At the completion of the session, trainees must be able to:
1. prepare bakery products;
2. decorate and present bakery products; and
3. store bakery products.
A. INTRODUCTION
This module covers the knowledge, skills and attitude required to be able to prepare and produce a range of high-quality bakery
products in commercial food production environments and hospitality establishments.
B. LEARNING ACTIVITIES
LO1: Prepare bakery products.
Learning
Methods Presentation Practice Feedback Resources Time
Content
• 1.1 – 1 • Modular (Self- • Read • Answer Self- • Compare • Competency
Variety of Paced Information Check 1.1 – 1 answers with - Based
Bakery Learning) Sheet 1.1 – 1 on Variety of Answer Key Learning
Products on the Variety of Bakery Products. 1.1 – 1 on Material 1 hr.
Bakery Variety of (CBLM)
Products. Bakery
Products.
• Lecture/discus • The trainer • Perform the • Compare • Task
sion on Lesson and the learners Task Sheet 1.1 performance Sheet 1.1 3 hrs.
1.1 – 1 Variety will discuss the with – 1 on
Date Developed: Document no.
BREAD AND PASTRY July 2022
PRODUCTION NC II Date Revised:
Pageofxii
Page
Prepared by:
Templates Issued by BAYANG, ANDREY JOSEPH A.
2. PLAN TRAINING SESSION
RTCCL – GUIGUINTO TM Trainee
of Bakery Lesson 1.1 – 1 – 1 on Variety of Performance Variety of
Products. Variety of Bakery Products. Criteria Bakery
Bakery checklist 1.1 Products.
• Oral questioning
Products. – 1 on Variety • Performa
of Bakery nce
Products. Criteria
checklist
1.1 – 1 on
Variety of
Bakery
Products
• Guide
Questions
1.1 – 1 on
Variety of
Bakery
Products
• Guide
Answers
1.1 – 1 on
Variety of
Bakery
Products.
• Demonstration • The trainer will • Perform the Job • Compare • Donut
/application demonstrate the Sheet 1.1 – 1 on performance Recipe
skills to be Variety of Bakery with • Job Sheet
4 hrs.
acquired in the Performance 1.1 – 1 on
Products.
Lesson 1.1 – 1 Criteria Variety of
Variety of • Oral questioning checklist 1.1 Bakery
Prepared by: Pageofxiii
Page
Bakery – 1 on Variety Products.
Products. of Bakery • Performa
Products. nce
Criteria
checklist
1.1 – 1 on
Variety of
Bakery
Products
• Guide
Questions
1.1 – 1 on
Variety of
Bakery
Products
• Guide
Answers
1.1 – 1 on
Variety of
Bakery
Products.
LO2: Decorate and present bakery products.
• 1.2 – 1 • Group • The trainer and • Answer the Quiz • Compare the • Questionn
Regular Discussion on the learners will 1.2 – 1 Regular answer with aire for
and special Lesson 1.2 – 1 discuss the and special Answer Key Quiz 1.2 –
fillings and Regular and Lesson 1.2 – 1 fillings and Quiz 1.2 – 1 1 Regular 1 hr.
coating/ici special fillings Regular and coating/icing, Regular and and
ng, glazes and special fillings glazes and special fillings special
coating/icing, and decorations. and fillings
Prepared by: Pageofxiv
Page
and glazes and coating/icing, coating/icing, and
decorations decorations. glazes and glazes and coating/ici
decorations decorations. ng, glazes
and
decoration
s.
• Answer
Sheet for
Quiz 1.2 –
1 Regular
and
special
fillings
and
coating/ici
ng, glazes
and
decoration
s.
• Answer
Key for
Quiz 1.2 –
1 Regular
and
special
fillings
and
coating/ici
ng, glazes

Prepared by:
Page
Page of xv
and
decoration
s.
• Video • View the Video • Perform the • Compare the • Softcopy
presentation presentation Task Sheet 1.2 answer with of the
and take notes – 1 Regular and Task Sheet video.
of the special fillings 1.2 – 1 • TV
regular and and Regular and • Comput
special fillings coating/icing, special fillings er unit
and glazes and and • Speaker
coating/icing, decorations. coating/icing, s
glazes and glazes and • Task
decorations. decorations Sheet
1.2 – 1 3 hrs.
Regular
and
special
fillings
and
coating/
icing,
glazes
and
decorati
ons
• Practical • The trainer will • Perform the Job • Compare • Job Sheet
Demonstration demonstrate the Sheet 1.2 – 1 performance 1.2 – 1
4 hrs.
skills to be Regular and with Regular
acquired in the Performance and special
Prepared by: Pageofxvi
Page
Lesson 1.2 – 1 special fillings Criteria fillings and
Regular and and checklist 1.2 coating/ici
special fillings coating/icing, – 1 Regular ng, glazes
and and special and
glazes and
coating/icing, fillings and decoration
glazes and decorations coating/icing, • Performan
decorations • Answer Oral glazes and ce Criteria
Questioning 1.2 decorations checklist
– 1 Regular and • View 1.2 – 1
accuracy of Regular
special fillings
answers and special
and based on fillings and
coating/icing, Guide coating/ici
glazes and Answers 1.2 ng, glazes
decorations. – 1 Regular and
and special decoration
fillings and • Guide
coating/icing, Questions
glazes and 1.2 – 1
decorations Regular
and special
fillings and
coating/ici
ng, glazes
and
decoration
• Guide
Answers
1.2 – 1

Pageofxvii
Page
Prepared by:
Regular
and special
fillings and
coating/ici
ng, glazes
and
decoration
s
LO3: Store bakery products.
• 1.3 – 1 • Lecture on • The trainer will • Answer the Quiz • Compare the • Questionn
Standards and Lesson 1.3 – 1 discuss the 1.3 – 1 answer with aire for
procedures in Standards and topic on the Standards and Answer Key Quiz 1.3 –
storing bakery procedures in Standards and procedures in Quiz 1.3 – 1 1
products storing bakery procedures in storing bakery Standards and Standards
products storing bakery products procedures in and
products storing bakery procedure
products. s in
storing
bakery
1 hr.
product
• Answer
Sheet for
Quiz 1.3 –
1
Standards
and
procedure
s in
storing

PRODUCTION NC II Date Revised: Page
Prepared by: Page of
xviii
bakery
products
• Answer
Key for
Quiz 1.3 –
1
Standards
and
procedure
s in
storing
bakery
products
• Whiteboar
d and
marker
• Pen and
Paper
• Video • View the Video • Perform the • Compare the • Softcopy
presentation presentation Task Sheet answer with of the
and take notes 1.3 – 1 Task Sheet video.
of the 1.3 – 1 • Projector
Standards and Standards Standards and • Compute
procedures in and procedures in r unit 2 hrs.
storing bakery procedures in storing bakery • Speakers
products storing products. • Task
bakery Sheet
products 1.3 – 1
Standar
Pageofxix
Page
Prepared by:
ds and
procedur
es in
storing
bakery
products
.
● Modular (Self- ● Read ● Answer Self- ● Check Competency-
Paced Information Check 1.3 – 1 answers Based
Learning) Sheet 1.3 – 1 Standards and with Learning
Standards and procedures in Answer Material
procedures in storing bakery Key 1.3 – 1 (CBLM)
storing bakery products. Standards
products. and 1 hr.
procedures
in storing
bakery
products.
C. ASSESSMENT PLAN
Learner’s progress will be assessed through:
✔ Written Test – to assess the students’ knowledge regarding the current unit of competency.
o The learner must answer a 30-item exam in one (1) hour.
o The passing grade is 90% or 27/30.
✔ Performance Test – to measure the students’ learnings and skills progress in lined with the current topic.
o The learner must demonstrate and present the given task within three (3) hours.
o The learner’s performance will be based on the Performance Criteria Checklist.

Page
Page of xx
Prepared by:
o If the learner has failed to perform the test, he/ she is required to retake the program.
✔ Oral Questioning – to determine and verify learners’ stock knowledge.
o The trainer will ask questions to the learner related to both written and performance tests.
o The accuracy of the answers will be based on the guide answers.
o The oral questioning will last up to 15 – 30 mins.
D. TEACHER’S SELF REFLECTION OF THE SESSION

Pageofxxi
Page
Prepared by:
SESSION PLAN
Unit Competency : PREPARE AND PRODUCE PASTRY PRODUCTS
Module Title : PREPARING AND PRODUCING PASTRY PRODUCTS
Learning Outcomes:
1. prepare pastry products;
2. decorate and present pastry products; and
3. store pastry products.
A. INTRODUCTION
This module covers the knowledge, skills and attitude required to be able to prepare and produce a range of high-quality pastry
products in commercial food production environments and hospitality establishments.
LO1: Prepare pastry products.
Learning
Content
• 2.1 – 1 • Modular (Self- • Read • Answer Self- • Check answers • Competency-
Types, kinds Paced Information Check 2.1 – 1 with Answer Based
and Learning) Sheet 2.1 – 1 Types, kinds Key 2.1 – 1 Learning
classificatio Types, kinds and and Types, kinds Material 1 hr.
n of pastry classification of classification of and (CBLM)
products pastry products pastry classification of
products pastry products
• Lecture/discus • The trainer and • Answer the • Compare the • Questionna
sion on Lesson the learners will Quiz Lesson answer with ire for 2.1 – 3 hrs.
2.1 – 1 Types, discuss the 2.1 – 1 Types, Answer Key 1 Types,
Prepared by: Pageofxxii
Page
kinds and Lesson 2.1 – 1 kinds and Quiz 2.1 – 1 kinds and
classification of Types, kinds and classification of Types, kinds classificatio
pastry classification of pastry and n of pastry
products pastry products products classification of products
pastry products • Answer
Sheet for
Quiz 2.1 –
1 Types,
kinds and
classificatio
n of pastry
products
• Answer Key
for Quiz
2.1 – 1
Types,
kinds and
classificatio
n of pastry
products
• • Demonstration • The trainer will • Perform the • Compare • Job Sheet
/application demonstrate the Job Sheet 2.1 performance 2.1 – 1
skills to be – 1 Types, with Types,
acquired in the Performance kinds and
kinds and
Lesson 2.1 – 1 Criteria classificatio 4 hrs.
Types, kinds and classification of checklist 2.1 – n of pastry
classification of pastry 1 Types, kinds products
pastry products products and • Performan
• Answer Oral classification of ce Criteria
xxiii
Questioning pastry checklist
2.1 – 1 Types, products 2.1 – 1
kinds and • View accuracy Types,
of answers kinds and
classification of
based on classificatio
pastry Guide n of pastry
products Answers 2.1 – products
1 Types, kinds • Guide
and Questions
classification of 2.1 – 1
pastry Types,
products kinds and
classificatio
n of pastry
products
• Guide
Answers
2.1 – 1
Types,
kinds and
classificatio
n of pastry
products
LO2: Decorate and present pastry products.
• 2.2 – 1 • Group • The trainer and • Answer the • Compare the • Questionnai
Regular and Discussion on the learners will Quiz 2.2 – 1 answer with re for Quiz
special Lesson 2.2 – 1 discuss the Regular and Answer Key 2.2 – 1 1 hr.
fillings and Regular and Lesson 2.2 – 1 special fillings Quiz 2.2 – 1 Regular and
coating/icin special fillings Regular and and Regular and special

xxiv
g, glazes and and special fillings coating/icing, special fillings fillings and
decorations coating/icing, and glazes and and coating/icin
glazes and coating/icing, decorations. coating/icing, g, glazes
decorations. glazes and glazes and and
decorations decorations. decorations.
• Answer
Sheet for
Quiz 2.2 –
1 Regular
and special
fillings and
coating/icin
g, glazes
and
decorations.
• Answer Key
for Quiz 2.2
– 1 Regular
and special
fillings and
coating/icin
g, glazes
and
decorations.
Video • View the Video • Perform the • Compare the • Softcopy
presentation presentation Task Sheet answer with of the
and take notes of 2.2 – 1 Task Sheet 2.2 video. 3 hrs.
the regular and – 1 Regular and • TV
Regular and
special fillings special fillings • Computer
Date Revised: Page
PRODUCTION NC II
Prepared by: Pagexxv
of
and special and unit
coating/icing, fillings and coating/icing, • Speakers
glazes and coating/icing glazes and • Task
decorations. decorations Sheet 2.2
, glazes and
–1
decorations. Regular
and
special
fillings
and
coating/ic
ing, glazes
and
decoratio
ns
• Practical • The trainer will • Perform the • Compare • Job Sheet
Demonstration demonstrate the Job Sheet 2.2 performance 2.2 – 1
skills to be – 1 Regular with Regular and
acquired in the Performance special
and special
Lesson 2.2 – 1 Criteria fillings and
Regular and fillings and checklist 2.2 – coating/icin
special fillings coating/icing, 1 Regular and g, glazes and
and special fillings decorations 4 hrs.
glazes and
coating/icing, decorations and • Performanc
glazes and coating/icing, e Criteria
• Answer Oral
decorations glazes and checklist
Questioning decorations 2.2 – 1
2.2 – 1 Regular • View accuracy Regular and
and special of answers special
Templates Issued by xxvi
2. PLAN TRAINING SESSION BAYANG, ANDREY JOSEPH A.
fillings and based on fillings and
coating/icing, Guide Answers coating/icin
glazes and 2.2 – 1 Regular g, glazes and
and special decorations
decorations.
fillings and • Guide
coating/icing, Questions
glazes and 2.2 – 1
decorations Regular and
special
fillings and
coating/icin
g, glazes and
decorations
• Guide
Answers 2.2
– 1 Regular
and special
fillings and
coating/icin
g, glazes and
decorations
LO3: Store pastry products.
• 2.3 – 1 • Lecture on • The trainer will • Answer the • Compare the • Questionnai
Standards Lesson 2.3 – 1 discuss the topic Quiz 2.3 – 1 answer with re for Quiz
and Standards and on the Standards and Answer Key 2.3 – 1
procedures procedures in Standards and procedures in Quiz 2.3 – 1 Standards 1 hr.
in packaging packaging procedures in packaging Standards and and
pastry pastry packaging pastry pastry procedures in procedures
products products products products in

Date Revised: Page
PRODUCTION NC II
xxvii
packaging packaging
pastry products pastry
products
• Answer
Sheet for
Quiz 2.3 –
1 Standards
and
procedures
in
packaging
pastry
products
• Answer Key
for Quiz 2.3
–1
Standards
and
procedures
in
packaging
pastry
products
• Whiteboard
and marker
• Pen and
Paper
• Video • View the Video Perform the Task Compare the • Softcopy
2 hrs.
presentation presentation Sheet 2.3 – 1 answer with Task of the
xxviii
and take notes of Standards and Sheet 2.3 – 1 video.
the Standards procedures in Standards and • Projector
and procedures packaging pastry procedures in • Computer
in storing pastry products packaging pastry unit
products products. • Speakers
• Task
Sheet 2.3
–1
Standards
and
procedure
s in
packaging
pastry
products
• Modular (Self- • Read • Answer Self- • Check Competency-
Paced Information Check 2.3 – 1 answers with Based Learning
Learning) Sheet 2.3 – 1 Standards and Answer Key Material (CBLM)
Standards and procedures in 2.3 – 1
procedures in packaging Standards
1 hr.
packaging pastry pastry and
products products procedures in
packaging
pastry
products
C. ASSESSMENT PLAN

xxix

Date Revised: Page
PRODUCTION NC II
xxx
SESSION PLAN
Unit Competency : PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
Module Title : PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES
Learning Outcomes:
1. prepare sponge and cakes;
2. prepare and use fillings;
3. decorate cakes;
4. present cakes; and
5. store cakes.
A. INTRODUCTION
This module covers the skills and knowledge required by pâtissiers to produce, fill, decorate and present range of specialized
sponges and cakes, where finish, decoration and presentation of high order is required
LO1: Prepare sponge and cakes.
Learning Tim
Methods Presentation Practice Feedback Resources
Content e
• 3.1 – 1 • Lecture on • The trainer • Answer the • Compare the • Questionnaire
Classification Lesson 3.1 – 1 will discuss Quiz 3.1 – 1 answer with for Quiz 3.1 – 1
of the Classification the topic on Classification of Answer Key Classification of
different of the different the Lesson the different Quiz 3.1 – 1 the different
1 hr.
types of types of 3.1 – 1 types of sponge Classification of types of sponge
sponge and sponge and Classification and cakes the different and cakes
cakes cakes of the different types of sponge • Answer Sheet
types of and cakes for Quiz 3.1 – 1
Date Revised: Page
PRODUCTION NC II
xxxi
sponge and Classification of
cakes the different
types of sponge
and cakes.
• Answer Key for
Quiz 3.1 – 1
Classification of
the different
types of sponge
and cakes
• Whiteboard and
marker
• Pen and Paper
• Video • View the • Perform the • Compare the • Softcopy of
presentation Video Task Sheet answer with the video.
presentation 3.1 – 1 Task Sheet • Projector
and take notes 3.1 – 1 • Computer
of the Classification Classification unit
Classification of the of the • Speakers 2
of the different different different types • Task Sheet
types of of sponge and hrs.
types of 3.1 – 1
sponge and sponge and cakes Classification
cakes of the
cakes
different types
of sponge and
cakes
• Practical • The trainer • Perform the Job • Compare • Job Sheet 3.1 –
2
Demonstration will Sheet 3.1 – 1 performance 1 Classification
hrs.
demonstrate Classification of with of the different
xxxii
the skills to be the different Performance types of sponge
acquired in types of sponge Criteria and cakes
the Lesson and cakes checklist 3.1 – • Performance
3.1 – 1 • Answer Oral 1 Classification Criteria
Classification Questioning of the different checklist 3.1 –
of the different 3.1 – 1 types of sponge 1 Classification
types of Classification of and cakes of the different
sponge and the different • View accuracy types of sponge
cakes types of sponge of answers and cakes
and cakes based on Guide • Guide
Answers 3.1 – Questions 3.1 –
1 Classification 1 Classification
of the different of the different
types of sponge types of sponge
and cakes and cakes
• Guide Answers
3.1 – 1
Classification of
the different
types of sponge
and cakes
LO2: Prepare and use fillings.
Filling and Lesson 3.2 – 1 will discuss Quiz 3.2 – 1 answer with for Quiz 3.2 – 1
assembling Filling and the topic on Filling and Answer Key Filling and
cakes assembling the Lesson assembling Quiz 3.2 – 1 assembling 1 hr.
according to cakes 3.2 – 1 Filling cakes according Filling and cakes according
the standard according to and to the standard assembling to the standard
recipe the standard assembling cakes according recipe
Date Revised: Page
PRODUCTION NC II
Prepared by: xxxiii
Page of
specification recipe cakes recipe to the standard specifications
s specifications according to specifications recipe • Answer Sheet
the standard specifications for Quiz 3.2 – 1
recipe Filling and
specifications assembling
cakes according
to the standard
recipe
specifications
• Answer Key for
Quiz 3.2 – 1
Filling and
assembling
cakes according
to the standard
recipe
specifications
• Whiteboard and
marker
• Pen and Paper
• • Video • View the • Perform the • Compare the • Softcopy of
presentation Video Task Sheet 3.2 answer with the video.
presentation – 1 Filling and Task Sheet 3.2 • Projector
and take notes assembling – 1 Filling and • Computer
2
of the Filling cakes according assembling unit
and to the standard cakes according hrs.
• Speakers
assembling recipe to the standard • Task Sheet
cakes specifications recipe 3.2 – 1 Filling
according to specifications and
xxxiv
the standard assembling
recipe cakes
specifications according to
the standard
recipe
specifications
• Practical • The trainer • Perform the Job • Compare • Job Sheet 3.2 –
Demonstration will Sheet 3.2 – 1 performance 1 Filling and
demonstrate Filling and with assembling
the skills to be assembling Performance cakes according
acquired in cakes according Criteria to the standard
the Lesson to the standard checklist 3.2 – recipe
3.2 – 1 Filling recipe 1 Filling and specifications
and specifications assembling • Performance
assembling • Answer Oral cakes according Criteria
cakes Questioning to the standard checklist 3.2 –
according to 3.2 – 1 Filling recipe 1 Filling and
2
the standard and assembling specifications assembling
hrs.
recipe cakes according • View accuracy cakes according
specifications to the standard of answers to the standard
recipe based on Guide recipe
specifications Answers 3.2 – specifications
1 Filling and • Guide
assembling Questions 3.2 –
cakes according 1 Filling and
to the standard assembling
recipe cakes according
specifications to the standard
recipe

Date Revised: Page
PRODUCTION NC II
xxxv
specifications
• Guide Answers
3.2 – 1 Filling
and assembling
cakes according
to the standard
recipe
specifications
LO3: Decorate cakes.
• 3.3 – 1 • Buzz Group • The learners • Answer the • Compare the • Quiz 3.3 – 1
Identification TOPIC: will sound Quiz 3.3 – 1 answer with Identification of
of specific Appropriate out their Identification of Answer Key specific
decorations Decorations views, specific Quiz 3.3 – 1 decorations
appropriate for Sponge opinions, decorations Identification of appropriate for
for sponge and Cake interests appropriate for specific sponge and
and cakes • Lecture on from the sponge and decorations cakes
Lesson 3.3 given topic. cakes appropriate for • Answer Sheet for
–1 • The trainer sponge and 3.3 – 1
Identificatio will discuss cakes Identification of
1 hr.
n of specific the topic on specific
decorations the Lesson decorations
appropriate 3.3 – 1 appropriate for
for sponge Identificatio sponge and
and cakes n of specific cakes
decorations • Answer Key for
appropriate Quiz 3.3 – 1
for sponge Identification of
and cakes. specific
decorations
Date Revised: Page
PRODUCTION NC II
xxxvi
appropriate for
sponge and
cakes.
• Whiteboard and
marker
• Pen and Paper
• Video • View the • Perform the • Compare the • Softcopy of
take notes of Identification of 3.3 – 1 • Computer
the specific Identification unit
Appropriate decorations of specific • Speakers
Decorations • Task Sheet 3.3 2
appropriate for decorations
for Sponge – 1 Identification hrs.
sponge and appropriate for
and Cake of specific
cakes. sponge and
cakes. decorations
appropriate for
sponge and
cakes.
• Modular (Self- • Read • Answer Self- ● Check • Competency-

Paced Information Check 3.3 – 1 answers Based Learning
Learning) Sheet 3.3 – 1 Identification of with Answer Material (CBLM)
Identification specific Key 3.3 – 1
Identificatio 2
of specific decorations hrs.
n of specific
decorations appropriate for
decorations
appropriate sponge and
appropriate
for sponge cakes. for sponge
xxxvii
and cakes. and cakes.
LO4: Present cakes.

• 3.4 – 1 • Group • The trainer • Answer the • Compare the • Questionnair
Selection Discussion on and the Quiz 3.4 – 1 answer with e for 3.4 – 1
and usage of Lesson 3.4 – 1 learners will Selection and Answer Key Selection and
equipment in Selection and discuss the usage of Quiz 3.4 – 1 usage of
accordance usage of Lesson 3.4 – equipment in Selection and equipment in
with service equipment in 1 Selection accordance with usage of accordance
requirements accordance and usage of service equipment in with service
with service equipment in requirements accordance requirements
requirements accordance with service • Answer Sheet
with service requirements for Quiz 3.4 –
requirements 1 Selection
and usage of
equipment in
1 hr.
accordance
with service
requirements
• Answer Key
for Quiz 3.4 –
1 Selection
and usage of
equipment in
accordance
with service
requirements
• Whiteboard
and marker
Page
Prepared by: xxxviii
Page of
• Pen and
Paper
take notes of 3.4 – 1 • Computer
Selection and
the Selection Selection and unit
and usage of usage of usage of • Speakers
equipment in equipment in equipment in • Task Sheet
accordance accordance 1 hr.
accordance 3.4 – 1
with service with service with service Selection and
requirements requirements usage of
requirements
equipment in
.
accordance
with service
requirements
• • Practical • The trainer • Perform the Job • Compare • Job Sheet 3.4 –
Demonstration will Sheet 3.4 – 1 performance 1 Selection and
demonstrate Selection and with usage of
the skills to Performance equipment in
be acquired usage of Criteria 3.4 – accordance with
in the Lesson equipment in 1 Selection service
2
3.4 – 1 accordance with and usage of requirements
hrs.
Selection and service equipment in
usage of requirements accordance
equipment in with service
accordance requirements
with service
requirements
Date Revised: Page
PRODUCTION NC II
xxxix
LO5: Store cakes.
Storage Lesson 3.5 – 1 will discuss Quiz 3.5 – 1 answer with for Quiz 3.5 – 1
methods for Storage the topic on Storage Answer Key Storage
cakes methods for the Storage methods for Quiz 3.5 – 1 methods for
cakes methods for cakes Storage cakes
cakes methods for • Answer Sheet
cakes for Quiz 3.5 – 1
Storage
methods for
1 hr.
cakes
• Answer Key for
Quiz 3.5 – 1
Storage
methods for
cakes
• Whiteboard and
marker
• Pen and Paper
and take notes 3.5 – 1 • Computer
of the Storage Storage Storage unit
methods for methods for methods for 1 hr.
• Speakers
cakes cakes cakes • Task Sheet
3.5 – 1
Storage
methods for
Prepared by: Page
Page of xl
cakes
• • Modular (Self- • Read • Answer Self- • Check • Competency-
Learning) Sheet 3.5 – 1 Storage Answer Key Material (CBLM)
Storage methods for 3.5 – 1 1 hr.
methods for cakes Storage
cakes methods for
cakes
C. ASSESSMENT PLAN
The oral questioning will last up to 15 – 30 mins.

Date Revised: Page
PRODUCTION NC II
Prepared by: Pagexli
of
SESSION PLAN
Unit Competency : PREPARE AND DISPLAY PETITS FOURS
Module Title : PREPARING AND DISPLAYING PETITS FOURS
Learning Outcomes:
1. prepare iced petits fours;
2. prepare fresh petits fours;
3. prepare marzipan petits fours;
4. prepare caramelized petits fours;
5. display petits fours; and
6. store petits fours
A. INTRODUCTION
This module applies to the knowledge and skills required by bakers and pastry cooks (patissiers) in commercial food production
environments and hospitality establishments. It covers the production, display and service of a wide range of petits fours
including petits fours glaces, marzipan-based petits fours and caramelized fruits and nuts served as petits fours, to a level of
high and consistent quality.
LO1: Prepare iced petits fours.
Learning
Content
• 4.1 – 1 • Lecture on • The trainer • Answer the • Compare the • Questionnaire for
Characteristic Lesson 4.1 – will discuss Quiz 4.1 – 1 answer with Quiz 4.1 – 1
s of classical 1 the topic on Characteristic Answer Key Characteristics 1 hr.
and Characteristic the Lesson s of classical Quiz 4.1 – 1 of classical and
s of classical 4.1 – 1 and Characteristic contemporary
xlii
contemporary and Characteristic contemporary s of classical petits fours
petits fours contemporary s of classical petits fours and • Answer Sheet for
petits fours and contemporary Quiz 4.1 – 1
contemporary petits fours Characteristics
petits fours of classical and
contemporary
petits fours
• Answer Key for
Quiz 4.1 – 1
Characteristics
of classical and
contemporary
petits fours
• Whiteboard and
marker
• Pen and Paper
• Video • View the • Perform the • Compare the • Softcopy of the
presentation Video Task Sheet answer with video.
and take notes Characteristic 4.1 – 1 • Computer unit
of the s of classical Characteristic • Speakers
Characteristic and s of classical • Task Sheet 2
s of classical contemporary and 4.1 – 1 hrs.
and petits fours contemporary Characteristic
contemporary petits fours s of classical
petits fours and
contemporary
petits fours

Date Revised: Page
PRODUCTION NC II
Prepared by: Pagexliii
of
• Practical • The trainer • Perform the • Compare • Job Sheet 4.1 –
Demonstration will Job Sheet 4.1 performance 1 Characteristics
demonstrate –1 with of classical and
the skills to be Characteristic Performance contemporary
acquired in s of classical Criteria petits fours
the Lesson and checklist 4.1 • Performance
4.1 – 1 contemporary –1 Criteria
Characteristic petits fours Characteristic checklist 4.1 – 1
s of classical • Answer Oral s of classical Characteristics of
and Questioning and classical and
contemporary 4.1 – 1 contemporary contemporary
petits fours. Characteristic petits fours petits fours 2
s of classical • View accuracy • Guide Questions hrs.
and of answers 4.1 – 1
contemporary based on Characteristics of
petits fours Guide classical and
Answers 4.1 – contemporary
1 petits fours
Characteristic • Guide Answers
s of classical 4.1 – 1
and Characteristics of
contemporary classical and
petits fours contemporary
petits fours
LO2: Prepare fresh petits fours.
• 4. 2 – 1 • Lecture on • The trainer • Answer the • Compare the • Questionnaire for
Kinds of small Lesson 4. 2 – will discuss Quiz 4. 2 – 1 answer with Quiz 4. 2 – 1
choux paste 1 Answer Key Kinds of small 1 hr.
the topic on Kinds of small
the Lesson 4. choux paste Quiz 4. 2 – 1 choux paste
Templates Issued by xliv
Kinds of small 2 – 1 Kinds of Kinds of small • Answer Sheet for
choux paste small choux choux paste Quiz 4. 2 – 1
paste Kinds of small
choux paste
• Answer Key for
Quiz 4. 2 – 1
Kinds of small
choux paste
• Whiteboard and
marker
• Pen and Paper
presentation Video Task Sheet 4. answer with video.
presentation 2 – 1 Kinds of Task Sheet 4. • Projector
and take notes small choux 2 – 1 Kinds of • Computer unit
of the Kinds of paste small choux 2
• Speakers hrs.
small choux paste • Task Sheet 4.
paste 2 – 1 Kinds of
small choux
paste
• Practical • The trainer • Perform the • Compare • Job Sheet 4. 2 –
Demonstration will Job Sheet 4. performance 1 Kinds of small
demonstrate 2 – 1 Kinds of with choux paste
the skills to be small choux Performance • Performance
2
acquired in paste Criteria Criteria
hrs.
the Lesson 4. • Answer Oral checklist 4. 2 checklist 4. 2 –
2 – 1 Kinds of Questioning – 1 Kinds of 1 Kinds of small
small choux 4. 2 – 1 Kinds small choux choux paste
paste paste • Guide Questions
Prepared by: Pageofxlv
Page
of small choux • View accuracy 4. 2 – 1 Kinds of
paste of answers small choux
based on paste
Guide • Guide Answers
Answers 4. 2 4. 2 – 1 Kinds of
– 1 Kinds of small choux
small choux paste
paste
LO3: Prepare marzipan petits fours.
Flavor and Lesson 4.3 – will discuss Quiz 4.3 – 1 answer with Quiz 4.3 – 1
shape 1 the topic on Flavor and Answer Key Flavor and shape
specifications Flavor and the Lesson shape Quiz 4.3 – 1 specifications
and enterprise shape 4.3 – 1 specifications Flavor and and enterprise
standards of specifications Flavor and and enterprise shape standards of
quality and enterprise shape standards of specifications quality marzipan
marzipan standards of specifications quality and enterprise • Answer Sheet for
quality and enterprise marzipan standards of Quiz 4.3 – 1
marzipan standards of quality Flavor and shape
1 hr.
quality marzipan specifications
marzipan and enterprise
standards of
quality marzipan
• Answer Key for
Quiz 4.3 – 1
Flavor and shape
specifications
and enterprise
standards of
Templates Issued by xlvi
quality marzipan
• Whiteboard and
marker
• Pen and Paper
and take notes Flavor and 4.3 – 1 • Computer unit
of the shape Flavor and • Speakers
Flavor and specifications shape • Task Sheet
shape and enterprise specifications 4.3 – 1 2
specifications standards of and enterprise Flavor and hrs.
and enterprise quality standards of shape
standards of marzipan quality specifications
quality marzipan and enterprise
marzipan standards of
quality
marzipan
Demonstration will Job Sheet 4.3 performance 1
demonstrate –1 with Flavor and shape
the skills to be Flavor and Performance specifications
acquired in shape Criteria and enterprise
2
the Lesson specifications checklist 4.3 standards of
hrs.
4.3 – 1 and enterprise –1 quality marzipan
Flavor and standards of Flavor and • Performance
shape quality shape Criteria
specifications marzipan specifications checklist 4.3 – 1
and enterprise and enterprise Flavor and shape
Date Revised: Page
PRODUCTION NC II
xlvii
standards of • Answer Oral standards of specifications
quality Questioning quality and enterprise
marzipan 4.3 – 1 marzipan standards of
Flavor and • View accuracy quality marzipan
shape of answers • Guide Questions
specifications based on 4.3 – 1
and enterprise Guide Flavor and shape
standards of Answers 4.3 – specifications
quality 1 and enterprise
marzipan Flavor and standards of
shape quality marzipan
specifications • Guide Answers
and enterprise 4.3 – 1
standards of Flavor and shape
quality specifications
marzipan and enterprise
standards of
quality marzipan
LO4: Prepare caramelized petits fours.
Specifications Lesson 4.4 – will discuss Quiz 4.4 – 1 answer with Quiz 4.4 – 1
of fresh fruits 1 the topic on Specifications Answer Key Specifications of
needed to Specifications the Lesson of fresh fruits Quiz 4.4 – 1 fresh fruits
caramelized of fresh fruits 4.4 – 1 needed to Specifications needed to
1 hr.
needed to Specifications caramelized of fresh fruits caramelized
caramelized of fresh fruits needed to • Answer Sheet for
needed to caramelized Quiz 4.4 – 1
caramelized Specifications of
fresh fruits
xlviii
needed to
caramelized
• Answer Key for
Quiz 4.4 – 1
Specifications of
fresh fruits
needed to
caramelized
• Whiteboard and
marker
• Pen and Paper
and take notes Specifications 4.4 – 1 • Computer unit
of the of fresh fruits Specifications • Speakers
Specifications needed to of fresh fruits 2
• Task Sheet hrs.
of fresh fruits caramelized needed to 4.4 – 1
needed to caramelized Specifications
caramelized of fresh fruits
needed to
caramelized
Demonstration will Job Sheet 4.4 performance 1 Specifications
demonstrate –1 with of fresh fruits
2
the skills to be Specifications Performance needed to
hrs.
acquired in of fresh fruits Criteria caramelized
the Lesson needed to checklist 4.4 • Performance
4.4 – 1 caramelized –1 Criteria
xlix
Specifications • Answer Oral Specifications checklist 4.4 – 1
of fresh fruits Questioning of fresh fruits Specifications of
needed to 4.4 – 1 needed to fresh fruits
caramelized Specifications caramelized needed to
of fresh fruits • View accuracy caramelized
needed to of answers • Guide Questions
caramelized based on 4.4 – 1
Guide Specifications of
Answers 4.4 – fresh fruits
1 needed to
Specifications caramelized
of fresh fruits • Guide Answers
needed to 4.4 – 1
caramelized Specifications of
fresh fruits
needed to
caramelized
LO5: Display petits fours.
• 4.5 – 1 • Buzz Group • The learners • Answer the • Compare the • Quiz 4.5 – 1
Appropriate TOPIC: will sound Quiz 4.5 – 1 answer with Appropriate
receptacle are Appropriate out their Appropriate Answer Key receptacle are
selected and receptacle views, receptacle are Quiz 4.5 – 1 selected and
prepared for are selected opinions, selected and Appropriate prepared for
display of and interests prepared for receptacle are display of petits 1 hr.
petits fours prepared for from the display of selected and fours
display of given topic. petits fours prepared for • Answer Sheet for
petits fours display of 4.5 – 1
• Lecture on • The trainer petits fours Appropriate
Lesson 4.5 will discuss receptacle are
Prepared by: Page
Page of l
–1 the topic on selected and
Appropriate the Lesson prepared for
receptacle 4.5 – 1 display of petits
are selected Appropriate fours
and receptacle • Answer Key for
prepared for are selected Quiz 4.5 – 1
display of and Appropriate
petits fours prepared for receptacle are
display of selected and
petits fours prepared for
display of petits
fours
• Whiteboard and
marker
• Pen and Paper
take notes of Appropriate 4.5 – 1 • Computer unit
the receptacle are Appropriate • Speakers
Appropriate selected and receptacle are • Task Sheet
receptacle are prepared for selected and 4.5 – 1 1 hr.
selected and display of prepared for Appropriate
prepared for petits fours display of receptacle are
display of petits fours selected and
petits fours prepared for
display of
petits fours

Prepared by: Page of li
Page
• Modular (Self- • Read • Answer Self- • Check • Competency-
Learning) Sheet 4.5 – 1 Appropriate Answer Key Material (CBLM)
Appropriate receptacle are 4.5 – 1
receptacle are selected and Appropriate
1 hr.
selected and prepared for receptacle are
prepared for display of selected and
display of petits fours prepared for
petits fours display of
petits fours
LO6: Store petits fours.
Standards and Lesson 4.6 – will discuss Quiz 4.6 – 1 answer with for Quiz 4.6 – 1
procedures in 1 Standards the topic on Standards and Answer Key Standards and
storing and and the Standards procedures in Quiz 4.6 – 1 procedures in
packaging procedures in and storing and Standards and storing and
petits fours storing and procedures in packaging procedures in packaging petits
packaging storing and petits fours storing and fours
petits fours packaging packaging • Answer Sheet for
30
petits fours petits fours Quiz 4.6 – 1
mins
Standards and
.
procedures in
storing and
packaging petits
fours
• Answer Key for
Quiz 4.6 – 1
Standards and
procedures in
Prepared by: Page
Pageof lii
storing and
packaging petits
fours
• Whiteboard and
marker
• Pen and Paper
and take notes Standards and 4.6 – 1 • Computer unit
of the procedures in Standards and • Speakers
Standards and storing and procedures in • Task Sheet 30
procedures in packaging storing and 4.6 – 1 mins
storing and petits fours packaging Standards and
packaging petits fours procedures in
petits fours storing and
packaging
petits fours
• Modular (Self- • Read • Answer Self- • Check • Competency-
Learning) Sheet 4.6 – 1 Standards and Answer Key Material (CBLM)
Standards and procedures in 4.6 – 1
procedures in storing and Standards and
storing and packaging procedures in 1 hr.
packaging petits fours storing and
petits fours packaging
petits fours

BREAD AND PASTRY July 2022 Page
Prepared by: Pageliii
of
C. ASSESSMENT PLAN

Prepared by: Pageofliv
Page
SESSION PLAN
Unit Competency : PRESENT DESSERTS
Module Title : PRESENTING DESSERTS
Learning Outcomes:
1. present and serve plated desserts;
2. plan, prepare and present dessert buffet selection or plating; and
3. store and package desserts.
A. INTRODUCTION
This module deals with knowledge, skills and attitude in preparing other types of desserts, and other various and specialized
techniques of desserts presentation required by pâtissiers in hospitality enterprises
LO1: Present and serve plated desserts.
Learning
Content
• 5.1 – 1 • Lecture on Lesson • The trainer • Answer the • Compare the • Questionnaire
Standard 5.1 – 1 Standard will discuss Quiz 5.1 – 1 answer with for Quiz 5.1 –
recipe recipe the topic on Standard Answer Key 1 Standard
specifications specifications of the Standard recipe Quiz 5.1 – 1 recipe
of specialized specialized cakes recipe specifications Standard specifications 1 hr.
cakes and and other types of specifications of specialized recipe of specialized
other types of desserts of specialized cakes and specifications cakes and
desserts cakes and other types of specialized other types of
of desserts cakes and desserts
Prepared by: Page
Page of lv
other types of other types • Answer Sheet
desserts of desserts for Quiz 5.1 –
1 Standard
recipe
specifications
of specialized
cakes and
other types of
desserts
• Answer Key for
Quiz 5.1 – 1
Standard
recipe
specifications
of specialized
cakes and
other types of
desserts
• Whiteboard
and marker
• Pen and Paper
• Video presentation • View the • Perform the • Compare the • Softcopy of
Video Task Sheet answer with the video.
and take Standard 5.1 – 1 • Computer
notes of the recipe Standard 3 hrs.
unit
Standard specifications recipe • Speakers
recipe of specialized specifications • Task Sheet
specifications cakes and of specialized 5.1 – 1
PRODUCTION NC II Date Revised: Page lvi
of specialized other types cakes and Standard
cakes and of desserts other types recipe
other types of of desserts specifications
desserts of specialized
cakes and
other types
of desserts
• Practical • The trainer • Perform the • Compare • Job Sheet 5.1
Demonstration will Job Sheet performance – 1 Standard
demonstrate 5.1 – 1 with recipe
the skills to Standard Performance specifications
be acquired recipe Criteria of specialized
in the Lesson specifications checklist cakes and
5.1 – 1 of specialized 5.1 – 1 other types of
Standard cakes and Standard desserts
recipe other types recipe • Performance
specifications of desserts specifications Criteria
of specialized • Answer Oral of specialized checklist 5.1 –
4 hrs.
cakes and Questioning cakes and 1 Standard
other types of 5.1 – 1 other types recipe
desserts Standard of desserts specifications
recipe • View of specialized
specifications accuracy of cakes and
of specialized answers other types of
cakes and based on desserts
other types Guide • Guide
of desserts Answers 5.1 Questions 5.1
– 1 Standard – 1 Standard
recipe recipe

Date Revised: Page
PRODUCTION NC II
lvii
specifications specifications
of specialized of specialized
cakes and cakes and
other types other types of
of desserts desserts
• Guide Answers
5.1 – 1
Standard
recipe
specifications
of specialized
cakes and
other types of
desserts
LO2: Plan, prepare and present dessert buffet selection or plating.
• 5.2 – 1 • Lecture on Lesson • The trainer • Answer the • Compare the • Questionnaire
Planning, 5.2 – 1 Planning, will discuss Quiz 5.2 – 1 answer with for Quiz 5.2 –
preparing and preparing and the topic on Planning, Answer Key 1 Planning,
presenting presenting trolley the Planning, preparing Quiz 5.2 – 1 preparing and
trolley services preparing and Planning, presenting
services and presenting preparing trolley services
presenting trolley and • Answer Sheet
1 hr.
trolley services presenting for Quiz 5.2 –
services trolley 1 Planning,
services preparing and
presenting
trolley services
• Answer Key for
Quiz 5.2 – 1
lviii
Planning,
preparing and
presenting
trolley services
• Whiteboard
and marker
• Pen and Paper
and take Planning, 5.2 – 1 • Computer
notes of the preparing Planning, unit
Planning, and preparing • Speakers
preparing presenting and • Task Sheet
and trolley presenting 3 hrs.
5.2 – 1
presenting services trolley Planning,
trolley services preparing
services and
presenting
trolley
services
• Practical • The trainer • Perform the • Compare • Job Sheet 5.2
Demonstration will Job Sheet performance – 1 Planning,
demonstrate 5.2 – 1 with preparing and
the skills to Planning, Performance presenting
4 hrs.
be acquired preparing Criteria trolley services
in the Lesson and checklist • Performance
5.2 – 1 presenting 5.2 – 1 Criteria
Planning, trolley Planning, checklist 5.2 –
Page
Page of lix
Prepared by:
preparing services preparing 1 Planning,
and other types and preparing and
presenting of desserts presenting presenting
trolley • Answer Oral trolley trolley services
services Questioning services • Guide
5.2 – 1 • View Questions 5.2
Planning, accuracy of – 1 Planning,
preparing answers preparing and
and based on presenting
presenting Guide trolley services
trolley Answers 5.2 • Guide Answers
services – 1 Planning, 5.2 – 1
preparing Planning,
and preparing and
presenting presenting
trolley trolley services
services
LO3: Store and package desserts.
• 5.3 – 1 • Modular (Self- • Read • Answer Self- • Check • Competency-
Standards Paced Learning) Information Check 5.3 – answers with Based Learning
and Sheet 5.3 – 1 Standards Answer Key Material (CBLM)
procedures in 1 Standards and 5.3 – 1
storing and and procedures Standards
30
packaging procedures in in storing and
mins.
desserts storing and and procedures
packaging packaging in storing
desserts desserts and
packaging
desserts

Prepared by:
Page
Page of lx
• Lecture/discussion • The trainer • Answer the • Compare the • Questionnaire
on Lesson 5.3 – 1 and the Quiz Lesson answer with for 5.3 – 1
Standards and learners will 5.3 – 1 Answer Key Standards and
procedures in discuss the Standards Quiz 5.3 – 1 procedures in
storing and Lesson 5.3 – and Standards storing and
packaging desserts 1 Standards procedures and packaging
and in storing procedures desserts
procedures in and in storing • Answer Sheet
storing and packaging and for Quiz 5.3 –
packaging desserts packaging 1 Standards
desserts desserts and 30
procedures in mins
storing and
packaging
desserts
• Answer Key for
Quiz 5.3 – 1
Standards and
procedures in
storing and
packaging
desserts
and take Standards 5.3 – 1 • Computer 1 hr.
notes of the and Standards unit
Standards procedures and • Speakers
and in storing procedures • Task Sheet
Prepared by:
Page
Page of lxi
procedures in and in storing 5.3 – 1
storing and packaging and Standards
packaging desserts packaging and
desserts desserts procedures
in storing
and
packaging
desserts
C. ASSESSMENT PLAN

Templates Issued by lxii
COMPETENCY – BASED
LEARNING MATERIALS
Sector: TOURISM
Qualification Title: BREAD AND PASTRY PRODUCTION NC II
Unit of Competency: PREPARE AND PRODUCE BAKERY PRODUCTS
Module Title: PREPARING AND PRODUCING BAKERY PRODUCTS
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

REGIONAL TRAINING CENTER CENTRAL LUZON –
GUIGUINTO
RTCCL Compound Tabang, Guiguinto Bulacan 3015

Date Revised: 63
1. PLAN Templates Issued by Prepared by: of of
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TM Trainee
HOW TO USE THIS COMPETENCY-BASED LEARNING
MATERIALS
Welcome!
This is the module in Preparing and Producing Bakery Products. This

module contains training materials and activities for you to accomplish and
complete.
The unit of competency Prepare and Produce Bakery Products is one of the
core competencies in Bread and Pastry Production which contains the
knowledge, skills and attitudes required to achieve the National Certification
in Bread and Pastry Production NC II.
You are required to go through a series of learning activities in order to

complete each learning outcome of the module. In each learning outcome
there are Information Sheets, where you can study and learn the concepts
behind the preparation and production of bakery products; Self-Checks, Task
Sheets and Job Sheets to test the knowledge, skills and attitude you gained
from this module. Follow these activities on your own and answer the self-
check at the end of each learning outcome. Get the answer key from your
instructor and check your work honestly. If you have questions, please don’t
hesitate to ask your facilitator for assistance.
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 Prepare and Produce Pastry
Products.

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Recognition of Prior Learning (RPL)
You may already have some or most of the knowledge and skills covered in
this module because you have:
✓ been working for some time

✓ already completed training in this area
If you can demonstrate to your trainer that you are competent in a particular
skill or skills, talk to him/her about having them formally recognized so you
won’t have to do the same training again. If you have qualifications or
Certificates of Competency from previous trainings, show them to your
trainer. If the skills you acquired are still relevant to this module, they may
become part of the evidence you can present for RPL.
At the end of this learning material is a Learner’s Diary, use this diary to
record important dates, jobs undertaken and other workplace events that will
assist you in providing further details to your trainer or assessors. A Record
of Achievement is also provided for your trainer to complete once you
completed the module.
This learning material was prepared to help you achieve the required
competency, in Preparing and Producing Bakery Products. This will be the
source of information for you to acquire the knowledge and skills in this
particular trade independently and at your own pace with minimum
supervision or help from your instructor.

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TM Trainee
BREAD AND PASTRY PRODUCTION NC II
COMPETENCY – BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
PREPARE AND PREPARING AND

1. PRODUCE BAKERY PRODUCING BAKERY TRS741379
PRODUCTS PRODUCTS

2. PRODUCE PASTRY PRODUCING PASTRY TRS741380
PRODUCTS PRODUCTS
PREPARING AND
PREPARE AND
PRESENTING TRS741342
3. PRESENT GATEAUX,
GATEAUX, TORTES
TORTES AND CAKES
AND CAKES

4. DISPLAY PETITS DISPLAYING PETITS TRS741344
FOURS FOURS
PRESENTING TRS741343
5. PRESENT DESSERTS
DESSERTS

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TABLE OF CONTENTS
Front Page
How to Use this Competency – Based Learning Materials……………………….
List of Competencies………………………………………………………………………
Module Content…………………………………………………………………………….
Learning Outcome Summary……………………………………………………………
Learning Experience………………………………………………………………………
Information Sheet 1.1 – 1
Variety of Bakery Products…………………………………………………….
Self – Check 1.1 – 1 ………………………………………………………………………
Answer Key 1.1 – 1 ……………………………………………………………………….
Task Sheet 1.1 – 1 …………………………………………………………………...….
Performance Criteria Checklist 1.1 – 1 ………………………………………………
Job Sheet 1.1 – 1 ………………………………………………………………………….
Performance Criteria Checklist 1.1 – 1 ………………………………………………
References…………………………………………………………………………………..

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MODULE CONTENT
UNIT OF COMPETENCY : PREPARE AND PRODUCE BAKERY PRODUCTS

MODULE TITLE : PREPARING AND PRODUCING BAKERY PRODUCTS
MODULE DESCRIPTOR : This module covers the knowledge, skills and
attitude required to be able to prepare and produce
a range of high-quality bakery products in
commercial food production environments and
hospitality establishments.
NOMINAL DURATION : 20 hours
LEARNING OUTCOMES:
At the end of this module, you MUST be able to:
1. prepare bakery products;
2. decorate and present bakery products; and
3. store bakery products.
ASSESSMENT CRITERIA:
1. Appropriate equipment are used according to required bakery products and
standard operating procedures
2. Ingredients are selected, measured and weighed according to recipe
requirements and established standards and procedures
3. Variety of bakery products are prepared according to standard mixing
procedures/formulation/recipes and desired product characteristics
4. Bakery products are baked according to techniques and appropriate
conditions; and enterprise requirement and standards
5. Required oven temperature is selected to bake goods in accordance with the
desired characteristics, standards recipe and specifications and enterprise
practices

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LEARNING OUTCOME # 1 PREPARE BAKERY PRODUCTS.
CONTENTS:
1. Variety of Bakery Products
ASSESSMENT CRITERIA:
1. Select, measures, and weigh required ingredients according to recipe
or production requirements and established standards and
procedures.
2. Prepare variety of bakery products according to standard mixing
procedures/formulation/recipes and desired product characteristics.
3. Use appropriate equipment according to required bakery products
and standard operating procedures.
4. Bake bakery products according to techniques and appropriate
conditions; and enterprise requirements and standards.
5. Select required oven temperature to bake goods in accordance with
the desired characteristics, standard recipe specifications and
enterprise practices.
CONDITION:
The trainees must be provided with the following:
1. CBT Workshop
2. TOOLS, MATERIALS, SUPPLIES
a. Personal Protective equipment (EPP)
b. Small hand tools
c. Mixing Bowl
d. Bowls
e. Measuring tools
f. Rubber scrapper
g. Wooden spoon
h. Hand-outs
ASSESSMENT METHOD:
1. Written Examination
2. Performance Test
3. Oral Questioning

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Learning Experiences
Learning Outcome 1
PREPARE BAKERY PRODUCTS
Learning Activities Special Instructions
1. Read Information Sheet 1.1 – 1

on Variety of Bakery Products
2. Answer Self Check 1.1 – 1
Compare answers with Answer
Key 1.1 – 1 In this Learning Outcome, you will
be equipped with the necessary
3. Perform the Task Sheet 1.1 – 1
knowledge and information
Compare performance with regarding . . .
Performance Criteria Checklist
4. Perform the Job Sheet 1.1 – 1
Compare performance with
Performance Criteria Checklist
After successfully completing
all the activities of this Learning
Outcome, you are ready to proceed
to the next LO on Decorate and
present bakery products.

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Information Sheet 1.1 – 1
Variety of Bakery Products
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. identify the ingredients, types, kinds and classifications of bakery
products;
2. discuss types, kinds and classification of bakery products; and
3. enumerate types, kinds and classification of bakery products.
This module will enable you to apply knowledge and skills in baking
different bakery products like cookies, cakes and breads. It will orient you to
the definition, nature and kinds of basic ingredients used in bakery products.
It also teaches the correct procedures in baking bakery products. This
module, likewise provides the beginner in baking selected, tested and basic
recipes in baking bakery products.
Baking becomes enjoyable and can be profitable if you know how to bake
some goodies like cakes, cookies, breads and other pastry products. It can
develop also your skills in baking if you do it yourself for your hobby.
A. Ingredients of Bakery Products According to Recipe and Production
Requirements
Major Ingredients
Major ingredients are those ingredients that primarily responsible for the
characteristic appearance, texture, and flavor of the most bakery product.
Eggs, milk, shortening, and sugar are effective in modifying these qualities.
Flour – is a finely ground meal obtained by milling or
grinding cereal grains or root crops. The flour
commonly used in baking is made from wheat. There
are different kinds of flour such as bread flour, cake
flour, all – purpose flour, etc.
Sugar – are sweet soluble organic compound belonging to

carbohydrate group of foods. There are also sources of
sugar like corn, milk and malt. Some forms of sugars are
easily available in the markets such as granulated sugar,
confectioner’s sugar, and brown or yellow sugar

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Sugar is responsible in increasing dough development,
giving a richer crust, improving flavor of bread, and
increasing volume of bakery products.
Eggs – are considered a complete protein,

containing all the essential amino acids use
to build proteins needed by our body. They
represent 50% of the total cost of the
ingredients in cake productions.
Some uses of eggs in baking includes:
• Acts as leavening agent.
• Gives color. The yolk of an egg provides desirable yellow color which
gives cake rich appearance.
• Gives flavor in baked products.
• Provides richness.
• Adds nutrients. Egg is rich in protein.
• Retains the freshness of baked products
Shortening – is a fat that increases the tenderness of a baked product by
preventing the cohesion of gluten strands during mixing, thus gluten is
shortened making the product more tender.
Some examples of shortening are:
• Fats and oils
• Butter
• Lard
• Margarine
Leavening Agents – is a gas added or produce during

mixing, making the product lighter and porous. The two
classifications of leaving agents are the chemical leaveners
and biological leaveners.

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Liquids
Provide moisture and reacts with flour to form gluten,
control consistency and dough temperatures, dissolves
salt and sugar, suspends and distribute non-flour
ingredients evenly, and wets and swell starch to render
baked products digestible. These liquids include water,
milk, fruit juices, etc.
Minor Ingredients
Minor ingredients typically range from 5 to 10% (formula
weight) of the ingredients in
the bakery product recipe.
Some examples of minor ingredients are:
• Salt
• Spices and seeds
• Extract
• Flavorings
• Cocoa and chocolates
• Coffee
• Wine
B. Carry – out Measurements and Calculations

Abbreviations are necessary for measurements when cooking and baking.
After all, your bakery product won’t come out very well if you don’t know the
difference between the following:
COMMON ABBREVIATIONS
Teaspoons tsp./t
Tablespoon Tbsp/T
Cup C.
Pint pt.
Quart qt.
Gallon gal.
Milliliter ml
Liter L
Fluid ounce fl. oz
Microgram mcg
Milligram mg
Gram g
Kilogram kg

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Standardized Recipe Measurements
Recipes are designed and written to yield a certain number of servings each
time they are made. Sometimes, it is necessary to convert recipes to make
more or less of a dish. To convert a recipe means to adjust ingredient
quantities up or down. This can help meet the changing needs of the food
service establishment. If you must change the yield or portion sizes, you must
convert the recipe before you begin any ingredients preparation.
Study the conversion chat below.
CUP TO TABLESPOON TO TEASPOON TO MILLILITERS (CUP TO ML)
1 cup 16Tbsp 48 tsp 240 ml
¾ cup 12 Tbsp 36 tsp 180 ml
2/3 cup 11 Tbsp 32 tsp 160 ml
½ cup 8 Tbsp 24 tsp 120 ml
1/3 cup 5 Tbsp 16 tsp 80 ml
¼ cup 4 Tbsp 12 tsp 60 ml
1 tablespoon 15 ml
1 teaspoon 5 ml
CUP TO FLUID OUNCES (CUP TO FL. OZ
1 cup 8 fl. oz
¾ cup 6 fl. oz
2/3 cup 5 fl. oz
½ cup 4 fl. oz
1/3 cup 3 fl. oz
¼ cup 2 fl. oz
FAHRENHEIT TO CELCIUS (F TO C)
500 F 260 C
475 F 245 C
450 F 235 C
425 F 220 C
400 F 205 C
375 F 190 C
350 F 180 C
325 F 160 C
300 F 150 C
275 F 135 C
250 F 120 C
225 F 107 C

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FAHRENHEIT (⁰F) CELCIUS (⁰C) TEMPERATURES
250 120 Very slow
300 150 Slow
325 – 350 160 – 180 Moderately slow
375 – 400 190 – 200 Moderate
425 – 450 220 – 230 Moderate hot
475 – 500 250 – 260 Hot
Converting Fahrenheit to Celsius
Fahrenheit to Celsius Estimate Formula
Use this formula to get a good estimate of the Celsius temperature when
converting from Fahrenheit. In this case / means divided by or to use
division.
(Fahrenheit temp. [F]-30)/2 = Celsius temp.
In other words, if you’d like to convert a Fahrenheit temperature to an

approximate Celsius temperature:
1. Start with the temperature in Fahrenheit (e.g., 100 degrees).

2. Subtract 30 from this figure (e.g., 100 - 30 = 70).
3. Divide your answer by 2 (e.g., 70 / 2 = 35).
Fahrenheit to Celsius Exact Formula
If you want a more precise calculation, you can use the more exact formula.
Using this calculation, we determine that 100 degrees Fahrenheit is
equivalent to 37.78 degrees Celsius.
(F - 32) / 1.8 = C
In other words, if you'd like to convert a temperature reading in Fahrenheit

to Celsius:
1. Start with the temperature in Fahrenheit (e.g., 100 degrees).

2. Subtract 32 from this figure (e.g., 100 - 32 = 68).
3. Divide your answer by 1.8 (e.g., 68 / 1.8 = 37.78)

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Converting Celsius to Fahrenheit
To convert Celsius to Fahrenheit, simply reverse the equation. In this case *

means times, or to use multiplication.
(C * 1.8) + 32 = F
You can use this equation to show that 100 degrees Celsius is equal to 212
degrees Fahrenheit.
1. Start with the temperature in Celsius (e.g., 100 degrees).

2. Multiply this figure by 1.8 (e.g., 100 * 1.8 = 180).
3. Add 32 to this figure (e.g., 180 + 32 = 212).
Measuring Ingredients Correctly

Accurate techniques in measuring are as important as the
tools for measuring. Therefore, always observe the
following procedures:
• Rice and flour. Fill the cup to overflowing, level-off
with a spatula or with a straightedged knife.
• Sifted flour. Most cake recipes call for sifted flour.
In this case, sift flour 2 or 3 times. Spoon into the
cup overflowing, level off with a spatula.
• Refined sugar. Sift sugar once to take out lumps,
if any. Spoon into cup and level off with a spatula.
Do not pack or tap the sugar down.
• Brown sugar. Pack into cup just enough to
hold its shape when turned out off cup. Level off
with a spatula before emptying.
• Level a measuring spoon with straight edge of
a knife to measure small amounts of salt, pepper,
leavening agents or solid fats.

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• Liquid ingredients, liquid measuring cup -- a glass or plastic cup with
graduated markings on the side. Place the cup
on a flat, level surface. Hold the cup firmly
and pour the desired amount or liquid into the
cup. Lean over and view the liquid at eye level
to make sure it is the proper amount.
• Check and calibrate timers/thermometers,
scales and other measuring devices according
to manufacturer’s manual before using.
• Ingredients which measure by volume and by
weight demand standardized measuring tools and equipment.
• Do not shake the dry measuring cup to level off dry ingredients.
• It is easier to weigh fat, butter, margarine if bought in pre-measured
sticks. If fat does not come in pre-measured sticks, use a scale to weigh
the needed amount.
• Liquids should be poured into cup in desired level. Cup should stand
on a flat surface.
• Spring scales should be adjusted so that pointer is at zero (0). Place
pan, bowl, or piece of waxed paper on scale to hold ingredient to be
measured.
C. Types, Kinds and Classification of Bakery Products
Baking has become not just a favorite past time or hobby but highly profitable
business.
Bread is one of the most popular and best sold baked products, not only in
our countries as well. Many countries have bread and their staple food.
There are different kinds of bread. Whatever kind of bread is eaten, people
remember it for its quality. It is by main training 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 of
mixed or prepared, and the temperature maintained during baking.

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YEAST – PRODUCT TYPES
1. Lean Yeast 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 to Pan de sal, Pan Amerikano, French bread and
other crusty bread varieties
2. 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
1. Straight Dough Method – This method combines all the ingredients

together at one time to make the dough. The dough is kneaded and set
aside to rise.
2. Sponge 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.
3. NO-knead Dough Method – is a method of bread baking that uses a
very long fermentation (rising) time instead of kneading to form gluten
strands that gives the bread its texture. It is characterized by a low
yeast content and a very wet dough.
YEAST GOODS
Yeast is a living organism. While you might not see it moving around in front
of you, this single-celled organism can reproduce and rapidly multiply once it
is exposed to warmth, liquids, and sugar and flour. Yeast breads all rely on
yeast as a leavening agent and come in two types -- batter and kneaded. Batter
breads, although they aren't kneaded, still require time to rise and have a
coarser texture than kneaded breads, which are smooth.

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Here are the examples of yeast goods.
Grain Breads
Grain breads have a heavy, dense texture. Because
they are often made with whole grains, they are
healthier than your typical white bread. A grain
bread can be made from a variety of mixtures
including rye, wheat, buckwheat, barley, potato
and oat. These are kneaded breads that you can
make by hand or in a bread maker. Whole wheat
sandwich bread, for example, is a grainbread.
White Breads
White breads are soft, fluffy and most associated with
sandwiches. These are available in American-style, a soft
and airy white bread; French, a spongy, chewier bread;
and Italian, a crusty exterior and soft, chewy inside.
Other white yeast breads include pizza dough and
breadsticks. White breads are kneaded, and can be
made by hand or in a bread maker.
Sweet Breads
Sweet breads offer a light, airy texture and combine
flour, yeast, liquid, fat and sugar to give it that sweet
taste. Some types of sweet breads include cinnamon
rolls, brioche, hot-cross rolls and sweet rolls. These
can be served with breakfast, used for sandwiches or
made into a dessert. They’re versatile and are
considered kneaded breads.
Bagels
Bagels are a type of batter yeast bread. However, they
require a preparation that is different form most yeast
breads. The dough is allowed to rise on its own, then it
is punched down and shaped into the classic ring
shape. To get that chewy texture, bagels are boiled in
water, then baked. Out of the water bath, bagels can
be topped with seeds, cinnamon and sugar, or toasted
nuts.

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Artisan Breads
Artisan breads, also known as hearth breads, bake in the
oven on a stone or in a wood-fired hearth free form -- no
pan required. These breads have a crispy crust and soft
inside because they're a kneaded yeast bread. Some
common types of hearth breads include baguettes, batard,
semolina bread, rye bread and French loaves. Hearth
breads can be made with a variety of grains, including
wheat, buckwheat, semolina and sunflower seed
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 serve in just as
many different ways.
KINDS OF COOKIES
1. Drop cookies – are irregular and unevenly shape. They are made
simply by dropping the cookie batter from a teaspoon to a baking sheet
to get the popular tongue-shape cookies. The cookie is done when its
surface is delicately browned and the imprint of a finger will show
slightly.
2. Rolled cookies – are made from dough which gave been rolled out and
cut with cutters to form shapes that fit special occasions such as
Christmas, Valentine’s Day and Easter.
3. Pressed cookies – are formed with cookie pressed, made with more
butter which makes the finished product richer in a taste than the other
types of cookies. They are made by pressing the mixture out of a cookie
presser or pastry tube and onto the baking sheet, at the same time
forming it into varied shapes like rings or ribbons.
4. Cookie bar – are made by spreading the dough on a pan, then baking
and cutting it into pieces. Either sponge or butter cake mixture is used.
The baked product is then cut into squares or bars. For special touches,
it is advisable to slightly dust cookies with confectioner`s sugar before
cutting. Bar cookies with creamy icing also make an elegant dessert.
5. Molded cookies – are those which are formed into desired shapes with
the hands. To make them, the dough is rolled into balls the size of a
fifty-centavo coin. They are then placed about 8 cm apart on a lightly
greased baking and flattened before baking. For special touches, the
dough can be flattened a fork in a crisscross pattern or a hallow can be
formed at the center of each ball of dough with the thumb or a spoon
and filled with jelly or other favorite filling.

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6. Refrigerated cookies – are so named because the dough must be
chilled in the refrigerator before baking. It is a mixture quite rich in fat.
To make the cookies, the dough is molded into smooth, long rolls;
wrapped in waxed paper or aluminum foil; and chilled until it is firm
enough to be sliced easily. It should be slice with a sharp knife to ensure
neat edges. The dough may be stored in the refrigerator for several days
and the cookies baked as needed.

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Self – Check 1.1 – 1
Multiple Choice
Directions: Read each statement carefully and choose the letter of the
correct answer. Write your answer on the line before each number.
1. Jamilla is tasked by her trainer to measure 1 ¾ cup of all-purpose flour

as one her performances in Bread and Pastry Production NC II. She
looks for the tools she will be using in the kitchen. Upon searching, she
found out that the ¾ measuring cup is not available, instead she found
a tablespoon and a teaspoon. If Jamilla will use the teaspoon, how many
teaspoons of all-purpose flour she needs to create the ¾ cup?
a. 24 teaspoons
b. 32 teaspoons
c. 36 teaspoons
d. 48 teaspoons
2. The following measurements are examples of metric system EXCEPT:
a. 28.35 g
b. 480 mL
c. 2.2 lbs.
d. 10 cc
3. How many tablespoons are there in 354 mL of
Carnation Evaporated Partly Skimmed Milk?
a. 23.6 tbsp.
b. 23.66 tbsp.
c. 23.94 tbsp.
d. 24.008 tbsp.
4. Which of the following shows inaccurate
measurements?
a. Pack brown sugar into the measuring cup until compact.
b. Use a sifter to remove visible lumps in measuring dry ingredient
such as flour.
c. Press or tap the measuring cup to attain the accurate measurement
of refined sugar.
d. Use any straight-edged tool such as knife and spatula in leveling off
ingredients such as refined sugar and flour.
5. A mixing method which combines all the ingredients together at one
time to make the dough.
a. Straight dough method
b. Sponge dough method
c. No-knead dough method
d. Knead dough method

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6. Which of the following cookies are irregular and unevenly shaped?
a. Bar cookies
b. Drop cookies
c. Molded cookies
d. Rolled cookies
7. What type of cookie is cut into bars after baking?
a. Bar cookies
b. Drop cookies
c. Molded cookies
d. Rolled cookies
8. These breads have a crispy crust and soft inside because they're a
kneaded yeast bread. These are also known as hearth breads.
a. Grain Breads
b. Sweet Breads
c. Bagels
d. Artisan Breads
9. This is considered a complete protein, containing all the essential amino
acids use to build proteins needed by our body
a. Milk
b. Egg
c. Shortening
d. Flour
10. This is a finely ground meal obtained by milling or grinding cereal grains
or root crops.
a. Sugar
b. Flour
c. Baking soda/baking powder
d. Cream of tartar

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Answer Key 1.1 – 1
Multiple Choice
1. C
2. C
3. A
4. C
5. A
6. B
7. A
8. D
9. B
10.B

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Task Sheet 1.1 – 1
Title:
Procedure in Preparing and Measuring Ingredients
Performance Objective:
Given the necessary measuring tools, materials, and supplies, you should
be able to select, measures, and weigh required ingredients according to
recipe or production requirements.
Supplies:
• All-Purpose Flour
• Washed Sugar
• Skimmed Milk
• Instant Yeast
• Salt
• Lard
• Water
Tools and Materials:
• Printed copy of donut recipe

• Measuring cup for dry ingredients
• Measuring cup for liquid ingredients
• Measuring spoon
• Bowls
• PPE
Steps/Procedures:
1. Clean the workspace beforehand. Make sure that all the tools,
equipment and supplies are hygienic for use.
2. Wear PPE such as apron, hairnet, and facemask.
3. Measure all-purpose flour based on the standard recipe using
measuring cup for dry ingredients in a rightful manner.
4. Measure washed sugar based on the standard recipe using
5. Measure skimmed milk based on the standard recipe using
6. Measure instant yeast based on the standard recipe using
measuring spoon in a rightful manner.
7. Measure salt based on the standard recipe using measuring spoon
in a rightful manner.
8. Measure lard based on the standard recipe using measuring cup for
dry ingredients in a rightful manner.

Date Revised: 85
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TM Trainee
9. Measure water based on the standard recipe using measuring cup
for liquid ingredients in a rightful manner.
10. Clean and sanitize the used tool, equipment and workspace.
Assessment Method
• Performance Test
• Oral Questioning

Date Revised: 86
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TM Trainee
Performance Criteria Checklist 1.1 – 1
Trainee’s Name: ______________________________________ Date: ______________
No. Criteria Yes No
Clean the workspace beforehand. Make sure that all the
1.
tools, equipment and supplies are hygienic for use.

Measure all-purpose flour based on the standard recipe
3. using measuring cup for dry ingredients in a rightful
manner.
Measure washed sugar based on the standard recipe using
4.
Measure skimmed milk based on the standard recipe using

5.
Measure instant yeast based on the standard recipe using

6.
Measure salt based on the standard recipe using

7.
Measure lard based on the standard recipe using

8.
Measure water based on the standard recipe using

9. measuring cup for liquid ingredients in a rightful manner.
Clean and sanitize the used tool, equipment and

10. workspace.
Comments/Suggestions:
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
Trainer: _______________________________________ Date: __________________

Date Revised: 87
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Job Sheet 1.1 – 1
Title:
Prepare Donut Dough
(Method of Mixing Dough)
Performance Objective:
6. Given the necessary tools, materials, and supplies, you should be able to
demonstrate the mixing method for dough according to standard mixing
procedures/formulation/recipes and desired product characteristics.
Supplies:
• All-Purpose Flour
• Washed Sugar
• Skimmed Milk
• Instant Yeast
• Salt
• Lard
• Water
Tools and Materials:
• Mixing Bowls
• Bowls
• Rubber Scarper
• Wooden Spoon
• PPE
Steps/Procedures:
equipment and supplies are hygienic for use.
3. Put the liquid ingredient (water) in the mixing bowl.
4. Add the instant yeast and washed sugar then stir until totally
dissolves.
5. Put in the dry ingredients such all-purpose flour, skimmed milk,
and salt.
6. Add lard in the mixing bowl.
7. Start mixing using the wooden spoon, make sure that liquid, semi-
liquid, and dry ingredients are totally combined.
8. Use rubber scraper to scrap the remaining mixtures on the side of
the mixing bowl.
9. Transfer and knead the dough on clean and sanitize space.
10. Knead the dough for about 5 minutes or until become smooth.

Date Revised: 88
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TM Trainee
11. Rest the dough for 30 minutes.
12. Clean and sanitize the used tool, equipment and workspace while
resting.
Assessment Method
• Performance Test
• Oral Questioning

Date Revised: 89
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TM Trainee
Performance Criteria Checklist 1.1 – 1
Trainee’s Name: ______________________________________ Date: ______________
No. Criteria Yes No
Clean the workspace beforehand. Make sure that all the
1.
tools, equipment and supplies are hygienic for use.

3. Put the liquid ingredient (water) in the mixing bowl.
4. Add the instant yeast and washed sugar then stir until
totally dissolves.
5. Put in the dry ingredients such all-purpose flour, skimmed
milk, and salt.
6. Add lard in the mixing bowl.
Start mixing using the wooden spoon, make sure that
7. liquid, semi-liquid, and dry ingredients are totally
combined.
8. Use rubber scraper to scrap the remaining mixtures on the
side of the mixing bowl.
9. Transfer and knead the dough on clean and sanitize space.
Knead the dough for about 5 minutes or until become
10.
smooth.
11. Rest the dough for 30 minutes.
Clean and sanitize the used tool, equipment and
12.
workspace while resting.
Comments/Suggestions:
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
Trainer: _______________________________________ Date: __________________

Date Revised: 90
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TM Trainee
References:
Pyler says: Why ingredients are put in major, minor classes |
Bakingbusiness.com | March 22, 2016 11:51 | Baking Business
ZNNHS | Official Site | We don't choose the best. We make them.
(zdnorte.net)
Recipe Measurement and Conversion - Cooking Techniques
(johnnyskitchen.us)
What's the Easiest Way to Convert Fahrenheit to Celsius?
(yourdictionary.com)
Basic Doughnut Recipe for American-Style Doughnuts (thespruceeats.com)

Date Revised: 91
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TM Trainee
Evidence Plan
Competency Standard Bread and Pastry Production NC II

Unit of Competency Prepare and Produce Bakery Product
Ways in which the evidence will be
collected (tick the column)
Demonstration and Oral

Observation and Oral
Third – Party Report

Questioning
Questioning
Portfolio
Written
The evidence must show that the
trainee…
▪ Demonstrated ability to produce a
range of specialist bakery products,
both sweet and savory according to ✓ ✓
establishment standards and
procedures. *
▪ Demonstrated ability to produce a
quantity of bakery products
according to establishment ✓ ✓
standards and procedures. *
▪ Demonstrated ability to store and
package bakery products according
to establishment’s standards and ✓ ✓
procedures. *
▪ Demonstrated the proper used of
measuring tools in baking according ✓ ✓
to standards and procedures.
▪ Demonstrated application of hygiene
and safety principles according to
established standards and ✓ ✓
procedures. *
* – Critical Aspects

Date Revised: 92
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TM Trainee
Table of Specifications
Content Knowledge Comprehension Application Percentage (%)

Learning Outcome 1. Prepare Bakery Products
▪ Variety of 50%
Bakery 5 5 5
Products
Learning Outcome 2. Decorate and Present Bakery Product
▪ Prepare a Variety
of Fillings and
Coating/Icing and 2 4 2 27%
Decorations for
Yeast Goods
Learning Outcome 3. Store Bakery Products
▪ Store at Correct
Temperature and
4 3 23%
Conditions of
Storage
TOTAL 11 12 7 100%

Date Revised: 93
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Written Test (Questionnaire)
Prepare and Produce Bakery Products
I. Multiple Choice
Directions: Read each statement/question carefully and choose the letter of
the best answer. Do not write anything on this questionnaire. An answer
sheet is provided for your answers.
1. Khaella is tasked by her teacher to measure 1 ¾ cup of all-purpose flour
as her performance in Bread and Pastry Production class. She looks for
the tools she will be using in the kitchen. Upon searching, she found out
that the ¾ measuring cup is not available, instead, she found a
tablespoon and a teaspoon. If Khaella will use the teaspoon, how many
teaspoons of all-purpose flour does she needs to create the ¾ cup?
e. 24 teaspoons
f. 32 teaspoons
g. 36 teaspoons
h. 48 teaspoons
For items 2-3

2. Rob is a Bread and Pastry Production student. He practices baking
during his free time to develop and enhance his skills in baking. One
time, his aunt Abi request him to bake a chocolate cupcake. He
remembered that his teacher gave him a mini recipe book for it. Upon
reading the procedures on how to bake a chocolate cupcake, he noticed
that the oven needs to be pre-heated at 350 oF but the label of a unit of
measurement present on his oven is only oC. How can Rob convert 350
oF into oC?
a. (350 oF -30)/2
b. (350 oF -32)/1.8
c. (350 oF *1.8) +32
d. (350 oF *2) +30
3. What will be the answer if Rob converts 350 oF into oC?

a. 160 oC
b. 177 oC
c. 662 oC
d. 730 oC
4. The following measurements are examples of metric system EXCEPT:

a. 28.35 g
b. 480 mL
c. 2.2 lbs.
d. 10 cc

Date Revised: 94
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TM Trainee
5. Convert 135 oC into oF.
a. 50.25 oF
b. 77.4 oF
c. 275 oF
d. 300 oF
6. Which of the following shows inaccurate measurements?

e. Pack brown sugar into the measuring cup until compact.
f. Use a sifter to remove visible lumps in measuring dry ingredients
such as flour.
g. Press or tap the measuring cup to attain an accurate measurement
of refined sugar.
h. Use any straight-edged tool such as a knife and spatula in leveling
off ingredients such as refined sugar and flour.
7. The exact measurement called for in the recipe must be prepared during
the mise en place. Which of the following abbreviation is NOT usually
used in cooking?
a. hr.
b. pcs.
c. qt.
d. m
8. How many tablespoons are there in 354 mL of Carnation

Evaporated Partly Skimmed Milk?
e. 23.6 tbsp.
f. 23.66 tbsp.
g. 23.94 tbsp.
h. 24.008 tbsp.
9. Which of the following cookies are irregular and unevenly shaped?

e. Bar cookies
f. Drop cookies
g. Molded cookies
h. Rolled cookies
10. This is considered a complete protein, containing all the essential amino
acids use to build proteins needed by our body
e. Milk
f. Egg
g. Shortening
h. Flour

Date Revised: 95
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TM Trainee
11. A kind of glazing, normally 1 part sugar, & 1 part water boiled and let
cool
a. Glazing of yeast goods
b. Boiled apricot jam
c. Frosting
d. Sugar syrup
12. Flavored with sugar and vanilla essence.

a. Bienenstich
b. Fresh Dairy Cream
c. Icing Sugar
d. Boiled apricot jam
13. Apply to baked product after cooling. These will have a lighter
sweetness then fondant due to the fat content.
a. Frosting
b. Icing sugar
c. Boiled jam
d. Fresh dairy cream
14. Apply thinly to top unbaked product and it will bake and leave a nice
crust on finished product.
a. Crumbles
b. Frosting
c. Icing sugar
d. Boiled jam
15. Flavor and pipe into finished product in place of fresh dairy cream.
a. Fruit décor
b. Crème patissiere
c. Boiled jam
d. Icing sugar
II. True or False.

Directions: Read each statement carefully. Write True in your answer sheet
if the statement is correct and False if it is not. Do not write anything on this
questionnaire. An answer sheet is provided for your answers.
1. Bagels are a type of batter yeast bread and also known as hearth
breads.
2. Cookie bar are those which are formed into desired shapes with the
hands.
3. Sifting sugar helps to remove lumps.
4. Minor ingredients typically range from 5 to 10% of the ingredients in
the bakery product recipe.

Date Revised: 96
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5. Shortening is a gas added or produce during mixing, making the
product lighter and porous.
6. Service ware are the platter trays and plates that are used to display
and serve product in cafes and dining rooms.
7. Doyleys are used extensively in presentation as it is a barrier between
the product and service ware.
8. Sugar syrup is the complex and must be added while the product is still
hot; brush lightly and quickly over the surface.
9. Bakery products tend to be unstable at room temperature.
10. Crème patissiers can stand at room temperature for the day but must
then be discarded and not used.
11. Product with dairy ingredients like cream and crème pâtissière need to be kept
chilled to stop bacterial activity rising above acceptable limits.
12. All yeast good products will stale quickly.
13. Croissants will not be considered stale the next day when they lose
crispness.
14. Danish pastry is best consumed after how many days that it was produced.
15. Any Yeast Goods product is best consumed on the day that it was produced.

Date Revised: 97
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TM Trainee
Written Test (Answer Sheet)
Name: ____________________________________ Date: _________ Score: _______
Multiple Choice. True or False.
1. __________ 1. __________
2. __________ 2. __________
3. __________ 3. __________
4. __________ 4. __________
5. __________ 5. __________
6. __________ 6. __________
7. __________ 7. __________
8. __________ 8. __________
9. __________ 9. __________
10.__________ 10.__________
11.__________ 11.__________
12.__________ 12.__________
13.__________ 13.__________
14.__________ 14.__________
15.__________ 15.__________

Date Revised: 98
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TM Trainee
Written Test (Answer Key)
Multiple Choice. True or False.
1. C 1. False
2. B 2. False
3. B 3. True
4. C 4. True
5. C 5. False
6. C 6. True
7. D 7. True
8. A 8. False
9. B 9. False
10.B 10.True
11.D 11.True
12.B 12.True
13.A 13.False
14.A 14.False
15.B 15.True

Date Revised: 99
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TM Trainee
Performance Test
Specific Instructions for the Candidate
Qualification Bread and Pastry Production NC II
Unit of Competency Prepare and Produce Bakery Products
General Instructions:
Given the necessary tools, supplies, and equipment, the candidate must
be able to prepare and produce deep fried yeast product (American Donut)
based on techniques and appropriate conditions; and enterprise
requirement and standards. (Allotted time: 3 hours 30 minutes)
Specific Instructions:
Preliminary
equipment, and supplies are hygienic for use.
Make the Dough

1. Gather the ingredients.
2. In a large bowl, combine the flour, sugar, salt, and yeast. Add the
shortening, eggs, and warm milk. Stir to combine, then knead by hand
or with an electric mixer and dough hook until smooth, about 5 to 10
minutes. Note that the dough should be sticky to the touch (but supple
enough to pull or scrape into a mass from the sides of the bowl); add a
little more milk or flour as necessary to achieve that consistency.
3. Transfer the dough to an oiled bowl, turn over once, then cover with a
towel and let rise until at least doubled in bulk, 1 hour or longer.
4. Punch down the dough and turn it over. Cover again with the towel
and let rise a second time until almost doubled in bulk, about 45 to 60
minutes.
Shape and Cook the Doughnuts

1. Turn the dough out onto a generously floured surface. Pat down or
gently roll the dough into a rectangle about 1/2-inch/1 1/4-
centimeters thick. Use a doughnut cutter to cut out the dough (or a
large drinking glass and small bottle cap to cut out the centers);
carefully transfer the doughnuts and their centers to a towel-lined tray.

Date Revised: 100
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Cover the doughnuts loosely with a towel and let rise for about 30
minutes.
2. Scraps of dough should be gently pinched and pressed together into a
mound (do not knead); cover and let rest for 20 minutes or longer
before patting out and cutting out remaining doughnuts.
3. Heat 2 inches of vegetable oil in a large pot or deep-frying pan set over
medium heat. Test the oil by dropping in a scrap of dough; the oil
should bubble around the dough, but not be so hot as to brown the
dough quickly.
4. Gently slide several doughnuts at a time into the hot oil and cook for
2 to 3 minutes, turning only once, until golden. Transfer the cooked
donuts to a strainer or rack to drain for 1 to 2 minutes, then to a paper-
towel-lined tray. Repeat with the remaining doughnuts and balls.
Decorate the Donuts

1. Warm doughnuts can be rolled in granulated sugar or dusted with
confectioners' sugar. Serve warm or at room temperature.
2. Cooled doughnuts can be dipped into a light sugar glaze or thin
chocolate icing.
Make the Light Sugar Glaze

2. Melt the butter in a small saucepan. Stir in the confectioners'
sugar, milk, and vanilla. Heat over medium-low heat until thin; add a
little more milk to thin it further if you like.
3. Immerse a doughnut halfway into the warm glaze, then set it glaze-
side up on a rack to allow the glaze to cool and set.
Make the Thin Chocolate Glaze

2. Melt the butter and chocolate over low heat in a small saucepan or
sauté pan. Stir in the confectioners' sugar and boiling water; heat until
thin enough for dipping, adding a little more boiling water if necessary.
3. Gently press the surface of a doughnut into the warm chocolate icing,
then place it chocolate-side up on a rack to cool and set.

Date Revised: 101
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TM Trainee
List of Equipment Tools and Materials
Equipment
Quantity Description
5 Commercial Mixers with Complete
Attachments
5 Gas Range
3 Refrigerator
Supplies and Materials
12.5 kg 4 cups flour
2 kg 75 grams sugar
25 grams 1 teaspoon salt
200 grams 1 ½ teaspoon yeast
2 kg 56 grams shortening
50 pcs. 2 small to medium eggs
10 L 1 ¼ cups warm milk
25 L Vegetable oil, for frying
15 kg 500 grams Confectioners’ sugar
15 kg 500 grams unsalted butter
10 pcs. mini bottles Vanilla extract
6.25 kg Semisweet chocolate
Tools
25 sets Measuring cup for dry ingredients
25 sets Measuring cup for liquid ingredients
25 sets Measuring spoons
25 sets Mixing bowl (6 pcs. per set)
100 pcs. Bowls (medium and small)
Date Developed:
BREAD AND PASTRY July 2022 Document no. Page
PRODUCTION NC II Date Revised: 102
Templates Issued by Prepared by: Pageofof
3. PLAN TRAINING RTCCL – 115
TM Trainee
25 pcs. Wooden spoon
25 pcs. Wire whisk
25 pcs. Rubber scrapper
25 pcs. Digital weighing scale (small)
25 pcs. Sauce pan
25 pcs. Chopping board
25 pcs. Tongs
25 rolls Kitchen paper
Date Developed:
TM Trainee
RATING SHEET FOR ORAL QUESTIONING
Satisfactory
Questions that prove the candidate's underpinning knowledge
Response
Extension / Reflection Questions: YES NO
1. Why do you need to measure the baking ingredients ❑ ❑
accurately?
2. How important the oven temperature is? How will it affect ❑ ❑
your baked goods?
Safety Questions: YES NO
3. How does the proper use of personal protective equipment
(PPE) help in maintaining personal and food hygiene inside ❑ ❑
the kitchen?
4. How do you perform and maintain safety inside the ❑ ❑
kitchen?
Job Role and Environment Questions: YES NO
5. How will you perform your duty sufficiently? ❑ ❑
6. As a baker, how will you satisfy your customers in terms of ❑ ❑
producing bakery products?
Contingency / Infrequent Events Questions: YES NO
7. During the preparation for baking, you noticed that some
ingredients are not available in the kitchen. What steps will
❑ ❑
you make to solve it and what will you do to avoid this kind
of scenario?
8. Your customer is complaining because he/she find a hair in
your baked product while eating. What should you do to fix ❑ ❑
the issue?
Rules and Regulations: YES NO
9. You were asked to get some supplies in the storage room. ❑ ❑
What will you consider in getting the supplies?
10. What are the things to do before, during, and after baking ❑ ❑
to about food contamination?
The candidate's underpinning knowledge was: ❑ Satisfactory ❑ Not Satisfactory
Date Developed:
Templates Issued by Prepared by: ofof
Page
TM Trainee
Feedback to the candidate:
General comments [strengths / Improvements needed]:
Candidate signature: Date:

Assessor signature: Date:
Date Developed:
TM Trainee
QUESTIONING TOOL
MODEL ANSWER
Questions that prove the candidate's underpinning knowledge
Extension / Reflection Questions:

1. Why do you need to measure the baking ingredients accurately?
▪ Baking is a science and it requires all the precision you would expect when
doing a chemical experiment. Your ingredient measurements have to be
precise to get the chemical reactions you need and to score that perfect,
consistent result every time.
2. How important the oven temperature is? How will it affect your baked goods?
▪ More often than not, controlling the temperature in an oven does more than
just ensuring doneness, it can affect the texture and flavor of the dish or
baked goods. Generally, a temperature that’s too low makes it harder for
your food to be done, and a bitter, burnt taste will emerge in overcooked
food.
Safety Questions:
3. How does the proper use of personal protective equipment (PPE) help in
maintaining personal and food hygiene inside the kitchen?
▪ First, wearing apron that is long enough to cover your clothing can prevent
dirt from staining your clothes. Apron should also be worn to mask clothing
during client contact. Next, wearing mask or spit guard creates a protective
barrier to prevent splashes and droplets from going to the food being
prepared and these are also used to protect the wearer. And lastly, the gloves
should be used to avoid contamination of food. The outside of the gloves
should not be touched when the gloves are removed.
4. How do you perform and maintain safety inside the kitchen?
▪ It is important to always apply safety precautions in every activity inside the

kitchen. First and foremost, wearing of proper attire or PPEs, then proper
hand washing, cleaning and sanitizing kitchen tools, equipment and
workstations are also important to avoid contamination of food and to
ensure hygiene inside the kitchen. It is also important to check for any fire
and electric hazards all the time.
Date Developed:
TM Trainee
Job Role and Environment Questions:
5. How will you perform your duty sufficiently?
▪ Ensure that the bakery is adequately stocked with quality baking ingredients
and supplies.
▪ Ensure that baking tools, utensils, and equipment are properly cleaned and
sanitized.
▪ Develop and implement advertising and marketing strategies to attract new
customers.
▪ Create suitable work schedules for staff members.
▪ Appraise staff performance and carrying out the necessary disciplinary
measures to address poor performance.
▪ Train staff to produce high-quality bakery items while following proper food
handling procedures.
▪ Strategically arrange bakery items in display cases to encourage customer
purchases.
▪ Inspect bakery items to ensure that established standards on quality,
uniformity, and aesthetic appeal are met.
▪ Resolve customer complaints in a professional manner.
6. As a baker, how will you satisfy your customers in terms of producing bakery
products?
▪ By providing quality services and bakery products, including:

o strengthening the aroma of baked goods;
o offering new baked products and recipe;
o inviting them to enter with funny message;
o preparing the products well and explain them;
o giving free taste; and
o be creative with offers.
Contingency / Infrequent Events Questions:

7. During the preparation for baking, you noticed that some ingredients are not
available in the kitchen. What steps will you make to solve it and what will you
do to avoid this kind of scenario?
▪ In this situation we need to be flexible and resourceful. We can use

substitute ingredients to fill in the missing ingredients. On the other hand,
we can conduct a regular inventory to provide the needed ingredients ahead
of time.
Date Developed:
Templates Issued by Prepared by: Page
ofof
TM Trainee
8. Your customer is complaining because he/she find a hair in your baked product
while eating. What should you do to fix the issue?
▪ Good food and happy customers are the key to success for any food
establishment. That's why knowing how to handle customer complaints and
deal with angry customers is integral to running a successful food
establishment. As a general rule, listening to customers, being sympathetic
to their position, and offering a speedy resolution can make all the difference.
Rules and Regulations:

9. You were asked to get some supplies in the storage room. What will you consider
in getting the supplies?
▪ Inventory of supplies must be taken into consideration and it must be also

the basis when getting some supplies. Practice the “FIFO” that stands for
First In, First Out, this is when the stock that was first in the storage area
should be taken out first and used first. This will help ensure that the least
amount of food will pass its expiration date. On the other hand, there is also
“FEFO”, which stands for First Expires, First Out. This ensures that product
with the shortest expiry date is placed into the market first. This makes it
possible to reduce business overheads from wastage and the additional work
and cost associated with returns. It also helps to ensure that products
reaching end users have sufficient remaining shelf life.
10. What are the things to do before, during, and after baking to about food
contamination?
Before
▪ Check and clean the workspace beforehand. Make sure that all the tools,
equipment, and supplies are hygienic for use.
▪ Wear PPE such as apron, hairnet, and facemask.
During
▪ Follow the prescribe procedures while observing safety procedures.
After
▪ Clean and sanitize the tools and equipment used, working area and
dispose waste properly.
▪ Store all the tools and equipment used.
Date Developed:
TM Trainee
Rating Sheet for Demonstration
Trainee’s Name:
Facilitator’s Name: ANDREY JOSEPH A. BAYANG
Qualification: BREAD AND PASTRY PRODUCTION NC II
PREPARE AND PRODUCE BAKERY

Unit of Competency:
PRODUCTS
Date of Institutional
Assessment:
Time of Institutional
Assessment:
Instructions for the Demonstration
Given the necessary tools, supplies, and equipment, the candidate must
be able to prepare and produce deep fried yeast product (American Donut)
based on techniques and appropriate conditions; and enterprise
requirement and standards. (Allotted time: 3 hours 30 minutes)
Materials, tools, and equipment
Materials: Tools:
➢ 4 cups flour ➢ Measuring cup for dry
➢ 75 grams sugar ingredients
➢ 1 teaspoon salt ➢ Measuring cup for liquid
➢ 1 ½ teaspoon yeast ingredients
➢ 56 grams shortening ➢ Measuring spoons
➢ 2 small to medium eggs ➢ Mixing bowl (6 pcs. per set)
➢ 1 ¼ cups warm milk ➢ Bowls (medium and small)
➢ Vegetable oil, for frying ➢ Wooden spoon
➢ 500 grams Confectioners’ ➢ Wire whisk
sugar ➢ Rubber scrapper
➢ 500 grams unsalted butter ➢ Digital weighing scale (small
➢ Vanilla extract ➢ Sauce pan
➢ Semisweet chocolate ➢ Chopping board
➢ Tongs
➢ Kitchen paper
Date Developed:
TM Trainee
 to show if evidence is
OBSERVATION
demonstrated
During the demonstration of
Yes No N/A
skills, did the trainee:
▪ Demonstrated ability to
produce a range of specialist
bakery products, both sweet
and savory according to ❑ ❑ ❑
procedures. *
▪ Demonstrated ability to
produce a quantity of bakery
products according to ❑ ❑ ❑
procedures. *
▪ Demonstrated ability to store
and package bakery products
according to establishment’s ❑ ❑ ❑
▪ Demonstrated the proper used
of measuring tools in baking
according to standards and ❑ ❑ ❑
procedures.
▪ Demonstrated application of
hygiene and safety principles
according to established ❑ ❑ ❑
The trainee’s demonstration was:
❑ Satisfactory ❑ Not Satisfactory
Date Developed:
TM Trainee
Institutional Assessment Results Summary
Name of Trainee:
Name of
ANDREY JOSEPH A. BAYANG
Facilitator:
Qualification: BREAD AND PASTRY PRODUCTION NC II
Unit of
PREPARE AND PRODUCE BAKERY PRODUCTS
Competency:
School / Date of Institutional
RTCCL – GUIGUINTO Assessment:
Institution:
The performance of the trainee in the following unit(s) of
competency and corresponding assessment methods Satisfactory Not Satisfactory
Unit of Competency Assessment Method
PREPARE AND Demonstration with Oral Questioning ❑ ❑

PRODUCE BAKERY
PRODUCTS Written Examination ❑ ❑
Note: Satisfactory Performance shall only be given to trainee who demonstrated successfully all the
competencies identified in the above – named Qualification/Cluster of Units of Competency.
❑ For issuance of ❑ For submission of ❑ For re – assessment

Certificate of Additional documents (Please specify)
Achievement Specify:
Recommendation (Indicate title/s of Unit of
Competency)
________________________ ________________________ ________________________
Did the trainee overall performance meet the required evidence / standards? ❑ Yes ❑ No
OVERALL EVALUATION ❑ Competent ❑ Not Yet Competent

General Comments [Strengths / Improvements needed]
Trainee’s Signature: Date:

Facilitator’s
Date:
Signature:
Date Developed:
TM Trainee
QUALIFICATION TITLE
TRAINEE’S COPY (Please present this form when you claim you certificate of Achievement)
INSTITUTIONAL ASSESSMENT RESULTS SUMMARY
Name of Trainee: Date Issued:
Date of Institutional
School / Dept.:
Assessment:
ASSESSMENT RESULTS ❑ Competent ❑ Not Yet Competent
❑ For issuance of ❑ For submission of ❑ For re – assessment
Certificate of Additional documents (Please specify)
Achievement Specify:
Recommendation (Indicate title/s of Unit of
Competency)
________________________ ________________________ ________________________
Assessed by: Attested by:
ANDREY JOSEPH A. BAYANG _______________________________

Facilitator Head of Institution / Training Supervisor
Date: Date:
Date Developed:
TM Trainee
INVENTORY OF TRAINING RESOURCES
Resources for presenting instruction

As per As per
▪ Print Resources Remarks
TR Inventory
Competency – Based Learning Materials for
25 copies 20 copies
(CBLM) reproduction
Good Housekeeping Baking Book 25 copies 25 copies
As per As per
▪ Non – Print Resources Remarks
TR Inventory
Slides Presentation (PPT) 25 25
Video clips N/A 10
Resources for Skills practice of Competency #1

As per As per
▪ Supplies and Materials Remarks
TR Inventory
Flour 12.5 kg 15 kg
Sugar 2 kg 5 kg
Salt 25 grams 100 grams

200
Yeast 500 grams
grams
Shortening 2 kg 5 kg
for
Eggs 50 pcs. 20 pcs.
replenishment
for
Milk 10 L 5L
replenishment
Vegetable oil, for frying 25 L 10 Gallons
Confectioners’ sugar 15 kg 20 kg
Unsalted butter 15 kg 20 kg
10 pcs.
Vanilla extract mini 20 pcs.
bottles
Date Developed:
TM Trainee
Semisweet chocolate 6.25 kg 10 kg
As per As per
▪ Tools Remarks
TR Inventory
Measuring cup for dry ingredients 25 sets 30 sets
Measuring cup for liquid ingredients 25 sets 30 sets
Measuring spoons 25 sets 30 sets
Mixing bowl (6 pcs. per set) 25 sets 30 sets

for
Bowls (medium and small) 100 pcs. 75 pcs.
reproduction
Wooden spoon 25 pcs. 30 pcs.
Wire whisk 25 pcs. 30 pcs.
Rubber scrapper 25 pcs. 30 pcs.
Digital weighing scale (small) 25 pcs. 30 pcs. 1 for repair
Sauce pan 25 pcs. 30 pcs.
Chopping board 25 pcs. 30 pcs.
Tongs 25 pcs. 30 pcs.
Kitchen paper 25 rolls 30 rolls

As per As per
▪ Equipment Remarks
TR Inventory
Commercial Mixers with Complete
5 7
Attachments
Gas Range 5 5
Refrigerator 3 5
Date Developed:
TM Trainee
WORKSHOP LAYOUT
Date Developed:
TM Trainee

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BREAD AND PASTRY Date Developed: Document no.

Name: _____________________________________ Contact no.: ______________

Please answer the following instrument according to the characteristics

a. Online Learning (synchronous classes)

BREAD AND PASTRY Date Developed: Document no. Page

Highest Educational Attainment:

a. High School Level

BREAD AND PASTRY Date Developed: Document no. Page

a. Visual – The visual learner takes mental

BREAD AND PASTRY Date Developed: Document no. Page

BREAD AND PASTRY Date Developed: Document no. Page

BREAD AND PASTRY Date Developed: Document no. Page

BREAD AND PASTRY Date Developed: Document no. Page

BREAD AND PASTRY Date Developed: Document no. Page

BREAD AND PASTRY Date Developed: Document no. Page

BREAD AND PASTRY Date Developed: Document no. Page

BREAD AND PASTRY Date Developed: Document no. Page

Training Needs Module Title/Module of Training

BREAD AND PASTRY Date Developed: Document no. Page

Date Developed: Document no.

Date Developed: Document no.

Date Developed: Document no.

Date Developed: Document no.

Date Developed: Document no.

Date Developed: Document no.

Date Developed: Document no.

Date Developed: Document no.

Date Developed: Document no.

Date Developed: Document no.

• Modular (Self- • Read • Answer Self- ● Check • Competency-

LO4: Present cakes.

Date Developed: Document no.

Date Developed: Document no.

Date Developed: Document no.

Date Developed: Document no.

Date Developed: Document no.

Date Developed: Document no.

Date Developed: Document no.

Date Developed: Document no.

Qualification Title: BREAD AND PASTRY PRODUCTION NC II

Unit of Competency: PREPARE AND PRODUCE BAKERY PRODUCTS

Module Title: PREPARING AND PRODUCING BAKERY PRODUCTS

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

BREAD AND PASTRY Date Developed: Document no.

This is the module in Preparing and Producing Bakery Products. This

You are required to go through a series of learning activities in order to

BREAD AND PASTRY Date Developed: Document no.

✓ been working for some time

BREAD AND PASTRY Date Developed: Document no.

No. Unit of Competency Module Title Code

PREPARE AND PREPARING AND

PREPARE AND PREPARING AND

PREPARE AND PREPARING AND

BREAD AND PASTRY Date Developed: Document no.

BREAD AND PASTRY Date Developed: Document no.

UNIT OF COMPETENCY : PREPARE AND PRODUCE BAKERY PRODUCTS

BREAD AND PASTRY Date Developed: Document no.

Name: _______________________ Contact no.:

Trainer: _____________________ Date:

Trainer: _____________________ Date: