TESDA-OP CO-01-F11

(Rev.No.00-03/08/17)

COMPETENCY-BASED
CURRICULUM

Sector:

TOURISM
Qualification:

BREAD AND PASTRY PRODUCTION NC II

(FLEXIBLE LEARNING DELIVERY)
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT
AUTHORITY
Cotabato City
 TESDA-OP CO-01-F11
(Rev.No.00-03/08/17)

COMPETENCY-BASED CURRICULUM

A. Course Design

Course Title: BREAD AND PASTRY PRODUCTION NC II

Nominal Duration: 141 Hours
18 hrs (Basic)
18 Hrs (Common)
105 Hrs (Core)

Qualification Level: NCII

COURSE DESCRIPTION :

The BREAD AND PASTRY PRODUCTION NC II Qualification consists of competencies that person must
achieve to be able to clean equipment , tools and utensils and prepare, portion and plate pastries, breads and other
dessert items to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury lines/cruises and other
related operations.

TRAINEE ENTRY REQUIREMENTS:

trainees or students who wish to enter training leading to these qualifications should possess the following
requirements:

 can communicate in basic English either oral and written;

 at least high school graduate;
 physically and mentally fit;
 with good moral character; and
 can perform basic mathematical computation
 With pleasing personality

COURSE STRUCTURE

BASIC COMPETENCIES
(18 hours)

UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. 2. Participate in 1.1 Participating in 1.1.1 Obtain and convey workplace 4 hours
workplace workplace information
communication communication 1.1.2 Speak English at a basic
operational level
1.1.3 Participate in workplace
meeting and discussion
1.1.4 Complete relevant work related
documents
3. 4. Work in a team 2.1 Working in a team 2.1.1 Describe team role and scope 4 hours
environment environment 2.1.2 Identify team role and
responsibility within team
2.1.3 Work as a team member
2.1.4 Work effectively with
 UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
colleagues
2.1.5 Work in socially diverse
environment
5. 6. Practice career 3.1 Practicing career 3.1.1 Integrate personal objectives 5 hours
professionalism professionalism with organizational goals.
3.1.2 Set and meet work priorities.
3.1.3 Maintain professional growth
and development
7. 8. Practice 4.1 Practicing 4.1.1 Identify hazard and risks 5 hours
occupational health occupational health 4.1.2 Evaluate hazard and risk
and safety and safety 4.1.3 Control hazards and risks
4.1.4 Maintain occupational health
and safety awareness

COMMON COMPETENCIES
(18 hours)

NOMINAL
UNIT OF COMPETENCY MODULE TITLE LEARNING OUTCOMES
DURATION
1. Develop and update 1.1 Developing and 2 hours
1.1.1 Seek information on the industry
industry knowledge update industry
1.1.2 Update industry knowledge
knowledge
2. Observe workplace 2.1 Observing 2.1.1 Follow hygiene procedures 4 hours
hygiene procedures workplace hygiene 2.1.2 Identify and prevent hygiene
procedures risks
3. Perform computer 3.1 Performing 3.1.1 Plan and prepare for task to be 4 hours
operations computer undertaken
operations 3.1.2 Input data into computer
3.1.3 Access information using
computer system
3.1.4 Produce/output data using
computer system
3.1.5 Maintain computer equipment
and systems
4. Perform workplace 4.1 Performing 4.1.1 Follow workplace procedures for 4 hours
and safety practices workplace and health, safety and security
safety practices practices
4.1.2 Deal with emergency situations
4.1.3 Maintain safe personal
presentation standards
5. Provide effective 5.1 Providing effective 5.1.1 Greet customer 4 hours
customer service customer service 5.1.2 Identify needs of customers
5.1.3 Deliver service to customer
5.1.4 Handle queries through use of
common business tools and
technology
5.1.5 Handle customer
complaints/conflict, evaluation
and recommendations
 CORE COMPETENCIES
105 hrs.
NOMINAL
UNIT OF
MODULE TITLE LEARNING OUTCOMES DURATIO
COMPETENCY
N
 Prepare and  Prepare bakery products
 Preparing and
produce  Decorate and present bakery products
producing bakery 25 hours
bakery  Store bakery products
products
products
 Prepare and
 Preparing and  Prepare pastry products
produce
producing pastry  Decorate and present pastry products 25 hours
pastry
products
products  Store pastry products

 Prepare and  Prepare sponge and cakes

 Preparing and  Prepare and use fillings
present
presenting  Decorate cakes
gateaux, 25 hours
gateaux, tortes and  Present cakes
tortes and
cakes  Store cakes
cakes

 Prepare and  Prepare other types of desserts

 Preparing and  Plan, prepare and conduct a dessert trolley
serve other
serving other types presentation 10 hours
types of
of desserts  Store and package desserts
desserts
 Prepare iced petits fours
 Prepare fresh petits fours
 Prepare and  Preparing and  Prepare marzipan petits fours
display petits displaying petits  Prepare caramelized petits fours 20 hours
fours four  Display petits fours
 Store petits fours

ASSESSMENT METHOD: (VIRTUAL AND FACE TO FACE)

• Online Written exam

• Online Oral examination
• Online and F2F Demonstration
• Online Observation
• Online Reporting
• Portfolio

INSTITUTIONAL ASSESSMENT

Institutional assessment is undertaken by trainees to determine their achievement of units of competency. A

certificate of achievement is issued for each unit of competency.

SECTION 4 NATIONAL ASSESSMENT AND CERTIFICATION ARRANGEMENTS

4.1 To attain the National Qualification of BREAD AND PASTRY PRODUCTION NC II, the
candidate must demonstrate competence in all the units of competency listed in
Section 1. Successful candidates shall be awarded a National Certificate signed by the
TESDA Director General.

4.2 The qualification of Bread and Pastry Production NC II may be attained

through:

4.2.1 Demonstration of competence through project-type assessment

covering all required units of the qualification.
 4.2.2 Accumulation of Certificates of Competency (COC) in all the following groups
or clusters of core units of the Qualification.

4.2.2.1 Bread Making

4.2.2.1.1 Prepare and produce bakery products
4.2.2.1.2 Present desserts
4.2.2.2 Pastry Making
4.2.2.2.1 Prepare and produce pastry products
4.2.2.2.2 Present desserts
4.2.2.3 Cake Making
4.2.2.3.1 Prepare and present gateaux, tortes and cakes
4.2.2.3.2 Present desserts
4.2.2.4 Petits fours Making
4.2.2.4.1 Prepare and display petits fours
4.2.2.4.2 Present desserts

Successful candidates shall be awarded Certificates of Competency

(COC).

Upon accumulation and submission of all the above COCs acquired for
the relevant units of competency comprising this qualification, an
individual shall be issued the corresponding National Certificate.

4.3 Assessment shall focus on the core units of competency. The basic and
common units shall be integrated or assessed concurrently with the core units.

4.4 The following are qualified to apply for assessment and certification:

4.4.1 Graduates of formal, non-formal and informal including

enterprise- based training programs
4.4.2 Experienced workers (wage employed or self employed)

4.5 The guidelines on assessment and certification are discussed in detail in the
"Procedures Manual on Assessment and Certification" and "Guidelines on the
Implementation of the Philippine TVET Qualification and Certification System
(PTQCS)".

COURSE DELIVERY

FLEXIBLE LEARNING DELIVERY

BLENDED LEARNING

Blended Learning is a strategic and systematic approach to combining the times and modes of learning,
integrating the best aspects of face-to-face and online. The formal education program in which a
learner/student learns at least in part through the online delivery of content and instruction, with some
element of student control over time.
Place, path and pace at least in part at supervised brick-and-mortar location. Blended learning includes an
intentional shift to online instructional delivery for a portion of the course to boost learning.

• Online Lecture
• Online Group Discussion- Synchronous (Online – Trainer Facilitated)
• Individual Work (Reading, Viewing of Video Presentation, Assignment, Modular) Asynchronous
• Simulation (Combination of Online and F2F)
• Individual Work/ Group Work (Online) (Audio and Video Conferencing and Recording)
• Online Brainstorming
• Collaborations with Industry Experts
TRAINING DELIVERY

The delivery of training should adhere to the design of the curriculum. Delivery should be guided by the 10 basic
principles of competency-based TVET.
 The training is based on curriculum developed from the competency standards;
 Learning is modular in its structure;
 Training delivery is individualized and self-paced;
 Training is based on work that must be performed;
 Training materials are directly related to the competency standards and the curriculum modules;
 Assessment is based in the collection of evidence of the performance of work to the industry required
standard;
 Training is based both on and off-the-job components;
 Allows for recognition of prior learning (RPL) or current competencies;
 Training allows for multiple entry and exit; and
 Approved training programs are Nationally Accredited

The competency-based TVET system recognizes various types of delivery modes, both on and off-the-job as long as the
learning is driven by the competency standards specified by the industry. The following training modalities may be
adopted when designing training programs:

 The dualized mode of training delivery is preferred and recommended. Thus programs would contain both
in-school and in-industry training or fieldwork components. Details can be referred to the Dual Training
System (DTS) Implementing Rules and Regulations.
 Modular/self-paced learning is a competency-based training modality wherein the trainee is allowed to
progress at his own pace. The trainer just facilitates the training delivery.
 Peer teaching/mentoring is a training modality wherein fast learners are given the opportunity to assist the
slow learners.
 Supervised industry training or on-the-job training is an approach in training designed to enhance the
knowledge and skills of the trainee through actual experience in the workplace to acquire specific
competencies prescribed in the training regulations.
 Distance learning is a formal education process in which majority of the instruction occurs when the
students and instructor are not in the same place. Distance learning may employ correspondence study,
audio, video or computer technologies.

RESOURCES:

List Recommended list of tools, equipment and materials for the training of 25 trainees for Bread and
Pastry Production NC lI.

TOOLS EQUIPMENT MATERIALS

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

TOOLS EQUIPMENT MATERIALS

QTY QTY QTY

6 Muffin pan, small 1 Refrigerator Paper cups

6 Muffin pan, medium Tulip paste

6 Muffin pan, big Sugar lace

6 Loaf pan, small Pineapple juice

6 Loaf pan, medium Contreau

6 Loaf pan, big

4 Rectangular pan 1x8x8 TRAINING MATERIALS:

6 Round pan 6,8, 10, Wilton decorating

12, 14, 16 magazine, video

6 Pie pan Good Housekeeping Baking

Book

6 Flour sifter

6 Strainer

3 Double boiler
Piping bags
Coupler
TRAINING FACILITIES BREAD
AND PASTRY PRODUCTIONNC II
Based on a class intake of 25 students/trainees.
Area in Sq. Total Area in Sq.
Space Requirement Size in Meters Meters Meters

Lecture/Demo Area 8x5m 40 sq. m. 40 sq. m.

Student/trainee working space 1x1m 1 sq. m. 25 sq. m.

Laboratory 8 x 5 sq. m. 40 sq. m. 40 sq. m.
Learning Resource Center 3 x 5 sq. m. 15 sq. m. 15 sq. m.
Facilities/Equipment/Cir culation 36 sq. m.
Area
Total Workshop Area : 156 sq. m.

TRAINER’S QUALIFICATIONS FOR TOURISM SECTOR (HOTEL AND RESTAURANT)

BREAD AND PASTRY PRODUCTIONNC ll

TRAINER’S QUALIFICATIONS

 Must have completed a Trainers Training Methodology Course (TM II) or its equivalent
 Must have at least 2 years industry experience
 Must be a holder of a Bread and Pastry Production NC level II or equivalent
 Must be of good moral character
 With pleasing personality
 Must have attended relevant Bread and Pastry Production trainings and seminars (for patisserie trainers)
or equivalent
 Proficient in bakery/pastry productions (for Bread and Pastry Production trainers)
 B. MODULES OF INSTRUCTION

BASIC COMPETENCIES
 UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION
MODULES TITLE: PARTICIPATING IN WORKPLACE COMMUNICATION
MODULE DESCRIPTOR: This unit covers the knowledge, skills and attitudes required to gather,
interpret and convey information in response to workplace requirement
NOMINAL DURATION: 5 HOURS
Summary of Learning Outcomes:
LO1. Obtain and convey workplace information
LO2. Participate in workplace meetings and discussions
LO3. Complete relevant work related documents

Details of Learning Outcomes:

LO1. Obtain and convey workplace information

Assessment Criteria Contents Conditions Methodologies Assessment
Methods
1.1 Specific and relevant  Effective  Fax  Online  Online
information is accessed communication machine Group Demonstration
from appropriate  Different modes of  Telephone discussion  Online
sources communication  Writing  Online Observation
1.2 Effective questioning ,  Written materials Interaction  Online
active listening and communication  Internet Interviews/
speaking skills are used  Organizational questioning
to gather and convey policies
information  Communication
1.3 Appropriate medium is procedures and
used to transfer systems
information and ideas  Technology
1.4 Appropriate non- verbal relevant to the
communication is used enterprise and the
1.5 Appropriate lines of individual’s work
communication with responsibilities
supervisors and
colleagues are identified
and followed
1.6 Defined workplace
procedures for the
location and storage of
information are used
1.7 Personal interaction is
carried out clearly and
concisely

LO2. Participate in workplace meetings and discussions

Assessment Criteria Contents Conditions Methodologies Assessment
Methods
2.1 Team meetings  Effective  Fax  Online  Online
are attended on time communication machine Group Demonstration
2.2 Own opinions are  Different modes of  Telephone discussion  Online
clearly expressed and communication  Writing  Online Observation
those of others are  Written materials Interaction  Online
listened to without communication  Internet Interviews/
interruption  Organizational questioning
2.3 Meeting inputs policies
are consistent with the  Communication
meeting purpose and procedures and
established protocols systems
 2.4 Workplace  Technology
interactions are relevant to the
conducted in a courteous enterprise and the
manner individual’s work
2.5 Questions about responsibilities
simple routine workplace
procedures and maters
concerning working
conditions of employment
are asked and responded
to
2.6 Meetings
outcomes are interpreted
and implemented

LO3. Complete relevant work related document

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
3.1 Range of forms  Effective  Fax  Online  Online
relating to communication machine Group Demonstration
conditions of  Different modes of  Telephone discussion  Online
employment are communication  Writing  Online Observation
completed  Written materials Interaction  Online
accurately and communication  Internet Interviews/
legibly  Organizational questioning
3.2 Workplace data is policies
recorded on  Communication
standard workplace procedures and
forms and systems
documents  Technology relevant
3.3 Basic mathematical to the enterprise and
processes are used the individual’s work
for routine responsibilities
calculations
3.4 Errors in recording
information on
forms/ documents
are identified and
properly acted upon
3.5 Reporting
requirements to
supervisor are
completed according
to organizational
guidelines

BASIC COMPETENCIES :
UNIT OF COMPETENCY : WORK IN TEAM ENVIRONMENT
MODULES TITLE: WORKING IN TEAM ENVIRONMENT
MODULE DESCRIPTOR: This unit covers the skills, knowledge and attitudes to identify role and
responsibility
as a member of a team.
NOMINAL DURATION: 4 HOURS
Summary of Learning Outcomes:
LO1. Describe team role and scope
LO2. Identify own role and responsibility within team
LO3. Work as a team member

Details of Learning Outcomes:

LO1. Describe team role and scope

Assessment Criteria Contents Conditions Methodologie Assessment
s Methods
1.1. The role and  Communicatio The following • Online  Online
objective of the team is n process resources MUST Discussion Demonstratio
identified from available  Team structure be provided: • Online n
sources of information  Team roles  Access to Interactio  Online
1.2. Team parameters,  Group planning relevant n Observation
reporting relationships and and decision workplace or  Online
responsibilities are identified making appropriately Interviews/
from team discussions and simulated questioning
appropriate external sources environment
where
assessment
can take
place
 Materials
relevant to
the proposed
activity or
tasks

LO2. Identify own role and responsibility within team

Assessment Criteria Contents Conditions Methodologie Assessment
s Methods
2.1. Individual role and  Communication The following • Online  Online
responsibilities within the process resources MUST be Discussion Demonstration
team environment are  Team structure provided: • Online  Online
identified  Team roles  Access to Interaction Observation
2.2. Roles and  Group planning relevant  Online
responsibility of other team and decision workplace or Interviews/
members are identified and making appropriately questioning
recognized  simulated
2.3. Reporting environment
relationships within team where
and external to team are assessment can
identified take place
 Materials
relevant to the
proposed
activity or
tasks

LO3. Work as a team member

Assessment Criteria Contents Conditions Methodologie Assessment
s Methods
3.1. Effective and  Communication The following • Online  Online
appropriate forms of process resources MUST be Discussion Demonstration
communications used and  Team structure provided: • Online  Online
interactions undertaken  Team roles  Access to Interaction Observation
with team members who  Group planning relevant  Online
contribute to known team and decision workplace or Interviews/
activities and objectives making appropriately questioning
3.2. Effective and simulated
appropriate contributions environment
made to complement team where
activities and objectives, assessment can
based on individual skills take place
and competencies and  Materials
workplace context relevant to the
3.3. Observed proposed
protocols in reporting activity or
using standard operating tasks
procedures
3.4. Contribute to the
development of team work
plans based on an
understanding of team’s
role and objectives and
individual competencies of
the members.

BASIC COMPETENCIES :
UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM
MODULES TITLE: PRACTICING CAREER PROFESSIONALISM
MODULE DESCRIPTOR: This unit covers the knowledge, skills and attitudes in promoting career
growth and advancement.
NOMINAL DURATION: 4 HOURS
Summary of Learning Outcomes:
LO1. Integrate personal objectives with organizational goals
LO2. Set and meet work priorities
LO3. Maintain professional growth and development

Details of Learning Outcomes:

LO1. Integrate personal objectives with organizational goals

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1.1 Personal growth  Work values and The following • Online  Online
and work plans are ethics (Code of resources MUST be Discussion Demonstratio
pursued towards Conduct, Code of provided: • Online n
improving the Ethics, etc.)  Workplace or Interaction  Online
qualifications set for  Company assessment Observation
the profession policies location  Online
1.2 Intra- and  Company  Case Interviews/
interpersonal operations, studies/scenario questioning
relationships is are procedures and s
maintained in the standards
course of managing  Fundamental
oneself based on rights at work
performance including gender
evaluation sensitivity
1.3 Commitment to the  Personal hygiene
organization and its practices
goal is demonstrated
in the performance of
duties

LO2. Set and meet work priorities

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
2.1. Competing  Work values The following • Online  Online
demands are and ethics resources MUST be Discussion Demonstratio
prioritized to achieve (Code of provided: • Online n
personal, team and Conduct, Code  Workplace or Interaction  Online
organizational goals of Ethics, etc.) assessment Observation
and objectives.  Company location  Online
2.2 Resources are policies  Case Interviews/
utilized efficiently and  Company studies/scenario questioning
effectively to manage operations, s
work priorities and procedures and
commitments standards
2.3. Practices along  Fundamental
economic use and rights at work
maintenance of including
equipment and gender
facilities are followed sensitivity
as per established  Personal
procedures hygiene
practices

LO3. Maintain professional growth and development

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
3.1 Trainings and  Work values The following • Online  Online
career opportunities and ethics resources MUST be Discussion Demonstratio
are identified and (Code of provided: • Online n
availed of based on Conduct, Code  Workplace or Interaction  Online
job requirements of Ethics, etc.) assessment Observation
3.2 Recognitions are  Company location  Online
sought/received and policies  Case Interviews/
demonstrated as proof  Company studies/scenario questioning
of career operations, s
advancement procedures and
3.3 Licenses and/or standards
certifications  Fundamental
relevant to job and rights at work
career are obtained including
and renewed gender
sensitivity
 Personal
hygiene
practices
BASIC COMPETENCIES :
UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
MODULES TITLE: PRACTICING OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
MODULE DESCRIPTOR: This unit covers the outcomes required to comply with regulatory and
organizational requirements for occupational health and safety.
NOMINAL DURATION: 5 HOURS
Summary of Learning Outcomes:
LO1. Identify hazards and risks
LO2. Evaluate hazards and risks
LO3. Control hazards and risks
LO4. Maintain OHS awareness

Details of Learning Outcomes:

LO1. Identify hazards and risks

Assessment Criteria Contents Conditions Methodologies Assessment
Methods
1.1 Safety  OHS procedures The following • Online  Online
regulations and and practices resources Discussion Observation
workplace safety and and regulations must be • Online  Online
hazard control practices  PPE types and provided: Plant tour Interview
and procedures are uses  Workplace or • Online
clarified and explained  Personal hygiene assessment Symposium
based on organization practice location
procedures  Hazards/risks  OHS personal
1.2 Hazards/risks in the identification records
workplace and their and control  PPE
corresponding indicators  Threshold Limit  Health
are identified to minimize Value –TLV records
or eliminate risk to co-  OHS indication 
workers, workplace and  Organization
environment in safety and health
accordance with protocol
organization procedures  Safety
1.3 Contingency consciousness
measures during  Health
workplace accidents, fire consciousness
and other emergencies
are recognized and
established in accordance
with organization
procedures

LO2. Evaluate hazards and risks

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
2.1 Terms of  OHS procedures The • Online  Online
maximum tolerable and practices and following Discussion Observation
limits which when regulations resources • Online Plant  Online
exceeded will result in  PPE types and must be tour Interview
harm or damage are uses provided: • Online
identified based on  Personal hygiene  Workplace Symposium
threshold limit values practice or
(TLV)  Hazards/risks assessment
2.2 Effects of the identification and location
hazards are determined control  OHS
 2.3 OHS issues  Threshold Limit personal
and/or concerns and Value –TLV records
identified safety hazards  OHS indication  PPE
are reported to  Organization  Health
designated personnel in safety and health records
accordance with protocol 
workplace requirements  Safety
and relevant workplace consciousness
OHS legislation  Health
consciousness

LO3. Control hazards and risks

Assessment Criteria Contents Conditions Methodologies Assessment
Methods
3.1 Occupational Health  OHS procedures The • Online  Online
and Safety (OHS) and practices following Discussion Observation
procedures for controlling and regulations resources • Online Plant  Online
hazards/risks in  PPE types and must be tour Interview
workplace are uses provided: • Online
consistently followed  Personal hygiene  Workplace Symposium
3.2 Procedures for practice or
dealing with workplace  Hazards/risks assessment
accidents, fire and identification location
emergencies are followed and control  OHS
in accordance with  Threshold Limit personal
organization OHS policies Value –TLV records
3.3 Personal  OHS indication  PPE
protective equipment  Organization  Health
(PPE) is correctly used in safety and records
accordance with health protocol
organization OHS  Safety
procedures and practices consciousness
3.4 Appropriate  Health
assistance is provided in consciousness
the event of a workplace
emergency in accordance
with established
organization protocol

LO4. Maintain OHS awareness

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
 OHS procedures The following • Online  Online
4.1 Emergency- and practices and resources Discussion Observation
related drills and regulations must be • Online Plant  Online
trainings are  PPE types and provided: tour Interview
participated in as per uses  Workplace or • Online
established  Personal hygiene assessment Symposium
organization practice location
guidelines and  Hazards/risks  OHS personal
procedures identification and records
4.2 OHS control  PPE
personal records are  Threshold Limit  Health
completed and Value –TLV records
updated in accordance
 with workplace  OHS indication
requirements  Organization
safety and health
protocol
 Safety
consciousness
 Health
consciousness

COMMON COMPETENCY
UNIT OF COMPETENCY : PERFORM WORKPLACE AND SAFETY PRACTICES
MODULES TITLE : PERFORMING WORKPLACE AND SAFETY
PRACTICES
MODULE DESCRIPTOR : This unit of competency deals with the knowledge, skills
and attitudes in following health, safety and security practices. It
includes dealing with emergency situations and maintaining safe
personal presentation standards.
NOMINAL DURATION : 3 Hours.
QUALIFICATION LEVEL : NC II

Summary of Learning Outcomes:

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

LO1. Follow workplace procedures for health, safety and security practices
LO2. Deal with emergency situations
LO3. Maintain safe personal presentation standards

Details of Learning Outcomes:

LO1. Follow workplace procedures for health, safety and security practices
Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Correct health, Communication  Procedures  Online Lecture  Online
safety and Interactive Manual on  Online Demonstration
security communication with safety, Demonstration  Online
procedures are others security,  Online Role- Interviews/
followed in line  Interpersonal skills health and play Questioning
with legislation,  Good working emergency  Online  Online Written
regulations and attitude  Availability Simulation Examination
enterprise  Ability to work of tools,
procedures quietly; with equipment,
2. Breaches of cooperation; supplies and
health, safety and patience, materials
security carefulness,
procedures are cleanliness and
identified and aesthetic values
reported in line  Ability to focus on
with enterprise task at hand
procedure Systems, Processes
3. Suspicious and Operations
behavior or  Workplace health,
unusual safety and security
occurrence are procedures
reported in line  Emergency
 with enterprise procedures
procedure Personal
presentation
 Safety Practices
 Proper disposal of
garbage
 Practice safety
measures
 5S Implementation
 Child sexual
exploitation
 Identify child sexual
exploitation
 Behaviors that may
be exhibited by sex
tourist
 Reporting
mechanism
 Preventive
measures of
exploitation
5. Child protection
duties relevant to
tourism industry
 Rules, regulations,
policies and laws

LO2. Deal with emergency situations

Assessment Criteria Contents Conditions Methodologies Assessment
Methods
1. Issue of sexual Communication  Procedures  Online Lecture  Online
exploitation of Interactive Manual on  Online Demonstration
children is communication with safety, Demonstration  Online
identified others security,  Online Role- Interviews/
 Interpersonal skills health and play Questioning
2. National,
 Good working emergency  Online  Online Written
regional and
attitude  Availability Simulation Examination
international
actions are  Ability to work of tools,
described to quietly; with equipment,
prevent the cooperation; supplies and
sexual patience, materials
exploitation of carefulness,
children cleanliness and
3. Actions that can aesthetic values
be taken in the  Ability to focus on
workplace are task at hand
described to Systems, Processes
protect children and Operations
from sexual  Workplace health,
exploitation safety and security
procedures
 Emergency
procedures
Personal
presentation
 Safety Practices
 Proper disposal of
garbage
  Practice safety
measures
 5S Implementation
 Child sexual
exploitation
 Identify child
sexual exploitation
 Behaviors that may
be exhibited by sex
tourist
 Reporting
mechanism
 Preventive
measures of
exploitation
5. Child protection
duties relevant to
tourism industry
 Rules, regulations,
policies and laws

LO3. Maintain safe personal presentation standards

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Areas and people Communication  Procedures  Online Lecture  Online
who require Interactive Manual on  Online Demonstration
observation and communication with safety, Demonstration  Online
monitoring is others security,  Online Role- Interviews/
prepared  Interpersonal skills health and play Questioning
2. Observation and  Good working emergency  Online  Online Written
monitoring attitude  Availability Simulation Examination
activities are  Ability to work of tools,
implemented quietly; with equipment,
3. Apprehension of cooperation; supplies and
offenders are patience, materials
determined carefulness,
4. Offenders are cleanliness and
arrested aesthetic values
according to  Ability to focus on
enterprise task at hand
procedures Systems, Processes
5. Administrative and Operations
responsibilities  Workplace health,
are fulfilled safety and security
procedures
 Emergency
procedures
Personal
presentation
 Safety Practices
 Proper disposal of
garbage
 Practice safety
measures
 5S Implementation
 Child sexual
exploitation
 Identify child sexual
 exploitation
 Behaviors that may
be exhibited by sex
tourist
 Reporting
mechanism
 Preventive
measures of
exploitation
5. Child protection
duties relevant to
tourism industry
 Rules, regulations,
policies and laws

COMMON COMPETENCY
UNIT OF COMPETENCY : PROVIDE EFFECTIVE CUSTOMER SERVICE
MODULES TITLE : PROVIDING EFFECTIVE CUSTOMER SERVICE
MODULE DESCRIPTOR : This unit of competency deals with the knowledge, skills and
attitudes
in providing effective customer service. It includes greeting
customer,
identifying customer needs, delivering service to customer, handling
queries through use of common business tools and technology and
handling complaints, evaluation and recommendation.
NOMINAL DURATION : 3 Hours.
QUALIFICATION LEVEL : NC II

Summary of Learning Outcomes:

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

LO1. Greet customers

LO2. Identify needs of customers
LO3. Deliver service to customer
LO4. Handle queries through use of common business tools and technology
LO5. Handle complaints/conflict situations, evaluation and recommendations

Details of Learning Outcomes:

LO1. Greet customers

Assessment Criteria Contents Conditions Methodologies Assessment
Methods
1. Guests are greeted in Communication May include:  Online Lecture  Online
line with enterprise  Interactive  Availability  Online Demonstratio
procedure communication of Demonstratio n
2. Verbal and non- with others telephone, n  Online
verbal  Interpersonal fax  Online Role- Interviews/
communications skills/ social machine, play Questioning
are appropriate to graces with internet,  Online  Online Written
the given situation sincerity etc. Simulation Examination
3. Non verbal Safety Practices
 Availability
communication  Safe work
of data on
of customer is practices
observed projects and
 Personal hygiene services;
responding to Attitude
customer tariff and
 Attentive, rates,
4. Sensitivity to cultural patient and
and social promotional
cordial
 differences is  Eye-to-eye activities in
demonstrated contact place etc.
 Maintain  Availability
teamwork and of office
cooperation supplies
Theory
 Selling/upselling
techniques
 Interview
techniques
 Conflict
resolution
 Communication
process
 Communication
barriers

LO2. Identify needs of customers

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Appropriate Communication May include:  Online Lecture  Online
interpersonal  Interactive  Availability of  Online Demonstration
skills are used to communication telephone, fax Demonstration  Online
ensure that with others machine,  Online Role- Interviews/
customer needs  Interpersonal internet, etc. play Questioning
are accurately skills/ social  Online  Online Written
 Availability of Simulation Examination
identified graces with
data on
2. Customer needs sincerity
projects and
are assessed for Safety Practices
services; tariff
urgency so that  Safe work
and rates,
priority for service practices
promotional
delivery can be  Personal hygiene activities in
identified Attitude place etc.
3. Customers are  Attentive, patient
provided with  Availability of
and cordial
information office supplies
 Eye-to-eye
4. Personal contact
limitation in  Maintain
addressing teamwork and
customer and cooperation
colleague needs is Theory
identified and  Selling/upselling
where techniques
appropriate,  Interview
assistance is techniques
sought from  Conflict
supervisor resolution
 Communication
process
 Communication
barriers

LO3. Deliver service to customer

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Customer needs Communication May include:  Online Lecture  Online
are promptly  Interactive  Availability of  Online Demonstration
 attended to in communication telephone, fax Demonstration  Online
line with with others machine,  Online Role- Interviews/
enterprise  Interpersonal internet, etc. play Questioning
procedure skills/ social  Online  Online Written
 Availability of Simulation Examination
2. Appropriate graces with
data on projects
rapport is sincerity
and services;
maintained Safety Practices
tariff and rates,
with customer  Safe work
promotional
to enable high practices
activities in
quality service  Personal hygiene place etc.
delivery Attitude
 Availability of
3. Opportunity to  Attentive, patient office supplies
enhance the and cordial
quality of  Eye-to-eye contact
service and  Maintain
products are teamwork and
taken wherever cooperation
possible Theory
 Selling/upselling
techniques
 Interview
techniques
 Conflict resolution
 Communication
process
 Communication
barriers

LO4. Handle queries through use of common business tools and technology
Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Common Communication May include:  Online Lecture  Online
business tools  Interactive  Availability of  Online Demonstration
and technology communication telephone, fax Demonstration  Online
are used with others machine,  Online Role- Interviews/
efficiently to  Interpersonal internet, etc. play Questioning
determine skills/ social  Online  Online Written
 Availability of Simulation Examination
customer graces with
data on
requirements sincerity
projects and
2. Queries/ Safety Practices
services; tariff
information are  Safe work
and rates,
recorded in line practices
promotional
with enterprise  Personal hygiene activities in
procedure Attitude place etc.
3. Queries are  Attentive, patient  Availability of
acted upon and cordial office supplies
promptly and  Eye-to-eye
correctly in line contact
with enterprise  Maintain
procedure teamwork and
cooperation
Theory
 Selling/upselling
techniques
 Interview
techniques
 Conflict resolution
 Communication
 process
 Communication
barriers

LO5. Handle complaints/conflict situations, evaluation and recommendations

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Guests are greeted Communication May include:  Online Lecture  Online
with a smile and  Interactive  Availability  Online Demonstration
eye-to-eye contact communication of telephone, Demonstration  Online
2. Responsibility for with others fax machine,  Online Role- Interviews/
resolving the  Interpersonal internet, etc. play Questioning
complaint is taken skills/ social  Online  Online Written
 Availability of Simulation Examination
within limit of graces with
data on
responsibility and sincerity
projects and
according to Safety Practices
services; tariff
enterprise policy  Safe work
and rates,
3. Nature and details practices
promotional
of complaint are  Personal hygiene activities in
established and Attitude place etc.
agreed with the  Attentive, patient  Availability of
customer and cordial
office supplies
4. Threats to  Eye-to-eye
personal safety are contact
identified and  Maintain
managed to teamwork and
personal safety of cooperation
customers or Theory
colleagues and  Selling/upselling
appropriate techniques
assistance is  Interview
organized techniques
5. Appropriate action  Conflict
is taken to resolve resolution
the complaint to
 Communication
the customers
process
satisfaction
 Communication
wherever possible
barriers
6. Conflict situations
are resolved within
scope of individual
responsibility by
applying effective
communication
skills and
according to
enterprise policy

COMMON COMPETENCY
UNIT OF COMPETENCY
MODULES TITLE
MODULE DESCRIPTOR
attitudes
: OBSERVE WORKPLACE HYGIENE PROCEDURES
: OBSERVING WORKPLACE HYGIENE PROCEDURES
: This unit of competency deals with the knowledge, skills and
in observing workplace hygiene procedures. It includes following
hygiene procedures and identifying and preventing hygiene risks.
NOMINAL DURATION : 3 Hours.
QUALIFICATION LEVEL : NC II

Summary of Learning Outcomes:

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

LO 1. Follow hygiene procedures

LO 2. Identify and prevent hygiene risks

Details of Learning Outcomes:

LO1. Follow hygiene procedures

Assessment Contents Conditions Methodologies Assessment
criteria Methods
1. Workplace  Typical hygiene  Hygiene  Online Lecture  Online
hygiene and control procedures, actual  Online Demonstration
procedures procedures in the or simulated Demonstratio  Online Written
are hospitality and workplace, n Examination
implemented tourism products used in  Online Role-  Online
in line with industries hotel/restaurant / play Interviews/
enterprise and  Overview of tourism workplace  Online Case Questioning
legal legislation and study
requirements regulation in
2. Handling and relation to food
storage of handling,
items are personal and
undertaken in general hygiene
line with  Knowledge on
enterprise and factors which
legal contribute to
requirements workplace
hygiene problems
 General hazards
in handling of
food, linen and
laundry and
garbage,
including major
causes of
contamination
and cross-
infection
 Sources of and
reasons for food
poisoning

LO2. Identify and prevent hygiene risks

Assessment Contents Conditions Methodologies Assessment
criteria Methods
1. Potential  Typical hygiene and  Hygiene  Online Lecture  Online
hygiene risks control procedures procedures,  Online Demonstratio
are identified in in the hospitality actual or Demonstratio n
line with and tourism simulated n  Online Written
enterprise industries workplace,  Online Role- Examination
procedures  Overview of products used in play  Online
legislation and hotel/restauran  Online Case Interviews/
2. Action to
 minimize and regulation in t / tourism study Questioning
remove risks relation to food workplace
are taken handling, personal
within scope of and general
individual hygiene
responsibility of  Knowledge on
enterprise/lega factors which
l requirements contribute to
3. Hygiene risks workplace hygiene
beyond the problems
control of  General hazards in
individual staff handling of food,
members are linen and laundry
reported to the and garbage,
appropriate including major
person for causes of
follow up contamination and
cross-infection
 Sources of and
reasons for food
poisoning

COMMON COMPETENCY
UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
MODULES TITLE : DEVELOPING AND UPDATE INDUSTRY
KNOWLEDGE
MODULE DESCRIPTOR : This unit of competency deals with the knowledge, skills required to
access, increase and update industry knowledge. It includes seek
information on the industry and update industry knowledge.
NOMINAL DURATION : 3 Hours.
QUALIFICATION LEVEL : NC II

Summary of Learning Outcomes:

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

LO1. Seek information on the industry

LO2. Update industry knowledge

Details of Learning Outcomes:

LO1. Seek information on the industry

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Sources of  Online Lecture  Online
 Overview of  Sources of
information on  Online Group Interviews/
quality information
the industry are Discussion Questioning
assurance in on the  Online  Online
correctly
the industry industry Individual/Group Individual/Group
identified and
accessed
 Role of  Industry Assignment Project or Report
individual knowledge  Online Field visit
2. Information to
staff  Online Video
assist effective
members presentation
work
performance is  Industry
obtained in line information
sources
with job
requirements
3. Specific
information on
 sector of work is
accessed and
updated
4. Industry
information is
correctly applied
to day-to-day
work activities

LO2. Update industry knowledge

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Informal and/or  Online Lecture  Online
 Overview of  Sources of
formal research is  Online Group Interviews/
quality information
used to update Discussion Questioning
assurance in on the  Online  Online
general
the industry industry Individual/Group Individual/Group
knowledge of the
industry
 Role of  Industry Assignment Project or Report
individual knowledge  Online Field visit
2. Updated
staff  Online Video
knowledge is
members presentation
shared with
customers and
 Industry
colleagues as information
sources
appropriate and
incorporated into
day-to-day
working activities

COMMON COMPETENCY
UNIT OF COMPETENCY : PERFORM COMPUTER OPERATIONS
MODULES TITLE : PERFORMING COMPUTER OPERATIONS
MODULE DESCRIPTOR : This unit covers the knowledge, skills and attitudes and values
needed to perform computer operations which includes inputting,
accessing, producing and transferring data using the appropriate
hardware and software.
NOMINAL DURATION : 6 Hours.
QUALIFICATION LEVEL : NC II

Summary of Learning Outcomes:

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

LO 1. Plan and prepare for task to be undertaken

LO 2. Input data into the computer
LO 3. Access information using computer
LO 4. Produce output data using computer system
LO 5. Maintain computer equipment and system

Details of Learning Outcomes:

LO1. Plan and prepare the task to be undertaken

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Requirements of  Basic ergonomics  Computer  Online Lecture  Online
task are of keyboard and hardware  Online Group Interviews/
determined computer use with Discussion Questioning
2. Appropriate  Main types of peripherals  Online Tutorial  Online
hardware and computers and  Appropriate or self-pace Practical
software is basic features of software  Online Demonstration
selected according different Demonstration  Online
 to task assigned operating systems  Online Practice Observation
and required  Main parts of a session
outcome computer
3. Task is planned to  Storage devices
ensure OHS and basic
guidelines and categories of
procedures are memory
followed  Relevant types of
software
 General security
 Viruses
 OH & S principles
and
responsibilities
 Calculating
computer capacity

LO2. Input data into the computer

Assessment Criteria Contents Conditions Methodologies Assessment
Methods
1. Data are entered  Basic  Computer  Online Lecture  Online
into the computer ergonomics of hardware  Online Group Interviews/
using appropriate keyboard and with Discussion Questioning
program/applicatio computer use peripherals  Online  Online
n in accordance with  Main types of  Appropriat Tutorial or Practical
company procedures computers e software self-pace Demonstratio
2. Accuracy of and basic  Online n
information is features of Demonstratio  Online
checked and different n Observation
information is saved operating  Online
in accordance with Practice
systems
standard operating session
 Main parts of
procedures
a computer
3. Inputted data are
stored in storage  Storage
media according to devices and
requirements basic
4. Work is performed categories of
within ergonomic memory
guidelines  Relevant types
of software
 General
security
 Viruses
 OH & S
principles and
responsibilitie
s
 Calculating
computer
capacity

LO3. Access information using computer

Assessment Criteria Contents Conditions Methodologies Assessment
Methods
1. Correct  Basic  Computer  Online Lecture  Online
program/application is ergonomics of hardware  Online Group Interviews/
selected based on job keyboard and with Discussion Questioning
requirements computer use peripherals  Online  Online
2. Program/application  Main types of  Appropriate Tutorial or Practical
containing the computers and software self-pace Demonstration
information required is basic features of  Online  Online
accessed according to different Demonstration Observation
company procedures operating  Online
3. Desktop icons are systems Practice
correctly selected,  Main parts of a session
opened and closed for computer
navigation purposes
 Storage devices
4. Keyboard techniques
and basic
are carried out in line
categories of
with OHS requirements
memory
for safe use of
keyboards  Relevant types
of software
 General security
 Viruses
 OH & S
principles and
responsibilities
 Calculating
computer
capacity

LO4. Produce output data using computer

Assessment Criteria Contents Conditions Methodologies Assessment
Methods
1. Entered data are  Basic  Computer  Online Lecture  Online
processed using ergonomics of hardware  Online Group Interviews/
appropriate software keyboard and with Discussion Questioning
commands computer use peripherals  Online  Online
2. Data are printed out as  Main types of  Appropriate Tutorial or Practical
required using computers and software self-pace Demonstration
computer basic features  Online  Online
hardware/peripheral of different Demonstration Observation
devices in accordance operating  Online
with standard operating Practice
systems
procedures session
 Main parts of a
3. Files and data are
computer
transferred between
compatible systems  Storage devices
using computer and basic
software, hardware/ categories of
peripheral devices in memory
accordance with  Relevant types
standard operating of software
procedures  General
security
 Viruses
 OH & S
principles and
responsibilities
 Calculating
computer
capacity

LO5. Maintain computer equipment and system

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Systems for cleaning,  Basic ergonomics  Computer  Online Lecture  Online
 minor maintenance of keyboard and hardware  Online Group Interviews/
and replacement of computer use with Discussion Questioning
consumables are  Main types of peripherals  Online Tutorial  Online
implemented computers and  Appropriate or self-pace Practical
2. Procedures for basic features of software  Online Demonstration
ensuring security of different Demonstration  Online
data, including operating  Online Practice Observation
regular back-ups systems session
and virus checks are  Main parts of a
implemented in computer
accordance with
 Storage devices
standard operating
and basic
procedures
categories of
3. Basic file
maintenance memory
procedures are  Relevant types of
implemented in line software
with the standard  General security
operating  Viruses
procedures  OH & S principles
4. Document systems and
are maintained responsibilities
 Calculating
computer
capacity

CORE COMPETENCY
UNIT OF COMPETENCY : PREPARE AND PRODUCE BAKERY PRODUCTS
MODULES TITLE : PREPARING AND PRODUCING BAKERY PRODUCTS
MODULE DESCRIPTOR : This unit deals with the knowledge and skills required by
bakers and pastry cooks (patissiers) to prepare and
produce a range of high-quality bakery products in
commercial food production environments and hospitality
establishments.
NOMINAL DURATION : 25 Hours.
QUALIFICATION LEVEL : NC II

Summary of Learning Outcomes:

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

LO1. Prepare bakery products

LO2. Decorate and present bakery products
LO3. Store bakery products

Details of Learning Outcomes:

LO1. Prepare bakery products

Assessment Criteria Contents Conditions Methodologies Assessment
Methods
 Required ingredients  Varieties and  The  Online  Online Oral
are selected, measured characteristic following Lecture/ questioning
and weighed according s of bakery resources Actual and written
to recipe or production products MUST be Demonstration examination
requirements and  Historical and provided: / On- the-job  Observation
established standards cultural,  Commercial training ,Video  Demonstratio
and procedures aspects of kitchen Presentation n
 A variety of bakery bakery environmen
products are prepared products t using
according to standard  Underlying industry-
mixing principles in current
 procedures/formulation making equipment
/ recipes and desired bakery for making
product characteristics products a variety of
 Appropriate equipment  Knowledge specialized
are used according to commodity on bakery
required bakery including products.
products and standard quality  Use of real
operating procedures indicators of ingredients
 Bakery products are  ingredients  Preparation
baked according to for bakery , decoration
techniques and products, and
appropriate conditions; properties of presentatio
and enterprise ingredients n of a range
requirement and used, of specialist
standards interaction bakery
 Required oven and changes products
temperature are during within
selected to bake goods processing to typical
in accordance with the produce workplace
desired characteristics, required condition
 standards recipe characteristic
specifications and s
enterprise practices  Properties
and
requirements
of yeast and
control of
yeast action
 Culinary and
technical
terms related
to bakery
products
commonly
 used in the
industry
 Expected
taste, texture
and crumb
structure
appropriate
for particular
bakery
products.
 Ratio of
ingredients
required to
produce a
balanced
formula
 The influence
of correct
portion
control,
yields,
weights and
sizes
 on the
profitability
of an
establishment
LO2. Decorate and present bakery products
Assessment Contents Conditions Methodologies Assessment
Criteria Methods
 A variety of  Varieties and  The following  Online Lecture/  Online Oral
fillings and characteristics resources Actual questioning
coating/icing, of bakery MUST be Demonstration/ and written
 glazes and products provided: On- the-job examination
decorations for  Historical and  Commercial training ,Video  Observation
bakery products cultural, aspects kitchen Presentation  Demonstration
are prepared of bakery environment
according to products using
standard recipes,  Underlying industry-
enterprise principles in current
standards making bakery equipment for
and/or products making a
customer  Knowledge variety of
preferences commodity on specialized
 Bakery products including quality bakery
are filled and indicators of products.
decorated, where  ingredients for  Use of real
required and bakery products, ingredients
appropriate, in properties of  Preparation,
accordance with ingredients used, decoration
standard recipes interaction and and
and/or changes during presentation
enterprise processing to of a range of
standards and produce specialist
customer required bakery
preferences characteristics products
 Bakery items are  Properties and within typical
finished requirements of workplace
according to yeast and condition
desired product control of yeast
characteristics action
 Baked products  Culinary and
are presented technical terms
according to related to
established bakery products
standards and commonly
procedures  used in the
industry
 Expected taste,
texture and
crumb structure
appropriate for
particular
bakery products.
 Ratio of
ingredients
required to
produce a
balanced
formula
 The influence of
correct portion
control, yields,
weights and
sizes
 on the
profitability of
an
establishment
LO3. Store bakery products
Assessment Contents Conditions Methodologies Assessment
Criteria Methods
 Bakery products  Varieties and  The following  Online Lecture/  Online Oral
are stored characteristics of resources Actual questioning
according to bakery products MUST be Demonstration/ and written
established  Historical and provided: On- the-job examination
standards and cultural, aspects  Commercial training ,Video  Observation
procedures of bakery kitchen Presentation  Demonstration
 Packaging are products environment
selected  Underlying using
appropriate for principles in industry-
the making bakery current
preservation of products equipment for
product  Knowledge making a
freshness and commodity on variety of
eating including quality specialized
characteristics indicators of bakery
 ingredients for products.
bakery products,  Use of real
properties of ingredients
ingredients used,  Preparation,
interaction and decoration
changes during and
processing to presentation
produce of a range of
required specialist
characteristics bakery
 Properties and products
requirements of within typical
yeast and workplace
control of yeast condition
action
 Culinary and
technical terms
related to bakery
products
commonly
 used in the
industry
 Expected taste,
texture and
crumb structure
appropriate for
particular
bakery products.
 Ratio of
ingredients
required to
produce a
balanced
formula
 The influence of
correct portion
control, yields,
weights and
sizes
 on the
profitability of
an
establishment
CORE COMPETENCY
UNIT OF COMPETENCY : PREPARE AND PRODUCE PASTRY PRODUCTS
MODULES TITLE : PREPARING AND PRODUCING PASTRY PRODUCTS
MODULE DESCRIPTOR : This unit deals with knowledge and skills required by
bakers and pastry cooks (patissiers) to prepare and produce a
range of high-quality pastry products in commercial food
production environments and hospitality establishments.
NOMINAL DURATION : 25 Hours.
QUALIFICATION LEVEL : NC II

Summary of Learning Outcomes:

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

LO1. Prepare pastry products

LO2. Decorate and present pastry products
LO3. Store pastry products

Details of Learning Outcomes:

LO1. Prepare pastry products

Assessment Criteria Contents Conditions Methodologies Assessment
Methods
 Required ingredients  Varieties and  The  Online  Online Oral
are selected, measured characteristic following Lecture/ questioning
and weighed according s of pastry resources Actual and written
to recipe or production products MUST be Demonstration examination
requirements and  Historical and provided: / On- the-job  Observation
established standards cultural,  Commercial training ,Video  Demonstratio
and procedures aspects of kitchen Presentation n
 A variety of pastry pastry environmen
products are prepared products t using
according to standard  Underlying industry-
mixing principles in current
procedures/formulation making equipment
/ recipes and desired pastry for making
product characteristics products a variety of
 Appropriate equipment  Knowledge specialized
are used according to commodity on pastry
required pastry including products.
products and standard quality  Use of real
operating procedures indicators of ingredients
 Pastry products are ingredients  Preparation
baked according to for pastry , decoration
techniques and products, and
appropriate conditions; properties of presentatio
and enterprise ingredients n of a range
requirement and used, of specialist
standards interaction pastry
 Required oven and changes products
temperature are during within
selected to bake goods processing to typical
in accordance with the produce workplace
desired characteristics, required condition
standards recipe characteristic
specifications and s
enterprise  Properties
 practices and
requirements
of yeast and
control of
 yeast action
 Culinary and
technical
terms related
to pastry
products
 commonly
used in the
industry
 Expected
taste, texture
and crumb
structure
appropriate
for particular
bakery
products.
 Ratio of
ingredients
required to
produce a
balanced
formula
 The influence
of correct
portion
control,
yields,
weights and
sizes
 on the
profitability
of an
establishmen
t

LO2. Decorate and present pastry products

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
 A variety of  Varieties and  The following  Online Lecture/  Online Oral
fillings and characteristics of resources Actual questioning
coating/icing, pastry products MUST be Demonstration/ and written
 glazes and  Historical and provided: On- the-job examination
decorations for cultural, aspects  Commercial training ,Video  Observation
pastry products of pastry kitchen Presentation  Demonstration
are prepared products environment
according to  Underlying using
standard principles in industry-
recipes, making pastry current
enterprise products equipment for
standards  Knowledge making a
and/or customer commodity on variety of
preferences including quality specialized
 Pastry products indicators of pastry
are filled and ingredients for products.
decorated, pastry products,  Use of real
where required properties of ingredients
and appropriate, ingredients used,  Preparation,
in accordance interaction and decoration
with standard changes during and
recipes and/or processing to presentation
enterprise produce required of a range of
 standards and characteristics specialist
customer  Properties and pastry
preferences requirements of products
 Pastry products yeast and control within typical
are finished of yeast action workplace
according to  Culinary and condition
desired product technical terms
characteristics related to pastry
 Baked pastry products
products are  commonly used
presented in the industry
according  Expected taste,
 to established texture and
standards and crumb structure
procedures appropriate for
particular
bakery products.
 Ratio of
ingredients
required to
produce a
balanced
formula
 The influence of
correct portion
control, yields,
weights and sizes
 on the
profitability of
an establishment

LO3. Store pastry products

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
 Pastry products  Varieties and  The following  Online Lecture/  Online Oral
are stored characteristics of resources Actual questioning
according to pastry products MUST be Demonstration/ and written
established  Historical and provided: On- the-job examination
standards and cultural, aspects  Commercial training ,Video  Observation
procedures of pastry kitchen Presentation  Demonstration
 Packaging are products environment
selected  Underlying using
appropriate for principles in industry-
the making pastry current
preservation of products equipment for
product  Knowledge making a
freshness and commodity on variety of
eating including quality specialized
characteristics indicators of pastry
ingredients for products.
pastry products,  Use of real
properties of ingredients
ingredients used,  Preparation,
interaction and decoration
changes during and
processing to presentation
produce required of a range of
characteristics specialist
 Properties and pastry
requirements of products
yeast and control within typical
of yeast action workplace
  Culinary and condition
technical terms
related to pastry
products
 commonly used in
the industry
 Expected taste,
texture and
crumb structure
appropriate for
particular bakery
products.
 Ratio of
ingredients
required to
produce a
balanced formula
 The influence of
correct portion
control, yields,
weights and sizes
 on the
profitability of
an establishment

CORE COMPETENCY
UNIT OF COMPETENCY : PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
MODULES TITLE : PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES
MODULE DESCRIPTOR : This unit covers the knowledge and skills required by bakers and
pastry cooks (patissiers) to produce, fill, decorate and present a
range of specialized sponges and cakes, where finish, decoration
and presentation of a high order is required.
NOMINAL DURATION : 25 Hours.
QUALIFICATION LEVEL : NC II

Summary of Learning Outcomes:

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

LO1. Prepare sponge and cakes

LO2. Prepare and use fillings
LO3. Decorate cakes
LO4. Present cakes
LO5. Store cakes

Details of Learning Outcomes:

LO1. Prepare sponge and cakes

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
 Ingredients are  Varieties and  Commercial  Online Lecture/  Online Oral
selected, characteristics kitchen Actual questioning
measured and of specialized environment Demonstration/ and written
weighed cakes, both using On- the-job examination
according to classical and industry- training ,Video  Observation
recipe contemporary current Presentation  Demonstration
requirements,  Historical and equipment for
enterprise cultural aspects making
practices and of specialized specialized
customer cakes cake
practices  Underlying  Use of real
 Required oven principles in ingredients
temperature is making  Preparation,
selected to bake specialized cakes decoration
goods in  Commodity and
accordance with knowledge, presentation
desired including of a range of
characteristics, quality specialized
standard recipe indicators cakes within
specifications of specialist typical
and enterprise cake ingredients workplace
practices  Culinary terms conditions.
 Sponges and related to
cakes are specialized cakes
prepared commonly used
according to in the industry
recipe  Hygiene and safe
specifications, handling and
techniques and storage
conditions and requirements
desired product related to
characteristics specialized cake
 Appropriate ingredients,
equipment are commodities
used according and products
to required  Storage
pastry and conditions for
bakery products specialized cakes
and standard and optimizing
operating  shelf life
procedures
 Sponges and
cakes are cooled
according to
established
 standards and
procedures

LO2. Prepare and use fillings

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
 Fillings are  Varieties and  Commercial  Online Lecture/  Online Oral
prepared and characteristics kitchen Actual questioning
selected in of specialized environment Demonstration/ and written
accordance with cakes, both using On- the-job examination
required classical and industry- training ,Video  Observation
consistency and contemporary current Presentation  Demonstration
appropriate  Historical and equipment for
flavors cultural aspects making
 Slice or layer of specialized specialized
sponges and cakes cake
cakes are filled  Underlying  Use of real
and assembled principles in ingredients
according to making  Preparation,
standard recipe specialized cakes decoration
specifications,  Commodity and
enterprise knowledge, presentation
practice and including of a range of
customer quality specialized
preferences indicators cakes within
 Coatings and of specialist typical
sidings are cake ingredients workplace
selected  Culinary terms conditions.
 according to the related to
product specialized cakes
 characteristics commonly used
and required in the industry
recipe  Hygiene and safe
specifications handling and
storage
requirements
related to
specialized cake
ingredients,
commodities and
products
 Storage
conditions for
specialized cakes
and optimizing
 shelf life

LO3. Decorate cakes

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
 Sponges and  Varieties and  Commercial  Online Lecture/  Online Oral
cakes are characteristics of kitchen Actual questioning
decorated specialized cakes, environment Demonstration/ and written
suited to the both classical using On- the-job examination
product and and industry- training ,Video  Observation
occasion and contemporary current Presentation  Demonstration
in accordance  Historical and equipment for
with standard cultural aspects making
recipes and of specialized specialized
enterprise cakes cake
practices  Underlying  Use of real
 Suitable icings principles in ingredients
and making  Preparation,
decorations specialized cakes decoration
are used  Commodity and
according to knowledge, presentation
standard including of a range of
 recipes and/or quality specialized
enterprise indicators cakes within
standards and of specialist typical
customer cake ingredients workplace
preferences  Culinary terms conditions.
related to
specialized cakes
commonly used
in the industry
 Hygiene and safe
handling and
storage
requirements
related to
specialized cake
ingredients,
commodities and
products
 Storage
conditions for
specialized cakes
and optimizing
 shelf life
LO4. Decorate cakes
Assessment Contents Conditions Methodologies Assessment
Criteria Methods
 Cakes are  Varieties and  Commercial  Online Lecture/  Online Oral
presented on characteristics of kitchen Actual questioning
accordance specialized cakes, environment Demonstration/ and written
with customer’s both classical using On- the-job examination
expectations and industry- training ,Video  Observation
and established contemporary current Presentation  Demonstration
standards and  Historical and equipment for
procedures cultural aspects making
 Equipment are of specialized specialized
selected and cakes cake
used in  Underlying  Use of real
accordance principles in ingredients
with service making  Preparation,
requirements specialized cakes decoration
 Product  Commodity and
freshness, knowledge, presentation
appearances including of a range of
and eating quality specialized
qualities are indicators cakes within
maintained in of specialist typical
accordance cake ingredients workplace
with the  Culinary terms conditions.
established related to
standards and specialized cakes
procedures commonly used
 Cakes are in the industry
marked or cut  Hygiene and safe
portion- handling and
controlled to storage
minimize requirements
wastage related to
 and in specialized cake
accordance ingredients,
with enterprise commodities and
specifications products
and customer  Storage
preferences conditions for
specialized cakes
and optimizing
 shelf life

LO5. Decorate cakes

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
 Cakes are stored  Varieties and  Commercial  Online Lecture/  Online Oral
in accordance characteristics of kitchen Actual questioning
with specialized environment Demonstration/ and written
establishment’s cakes, both using On- the-job examination
standards and classical and industry- training ,Video  Observation
procedures contemporary current Presentation  Demonstration
 Storage  Historical and equipment for
methods are cultural aspects making
identified in of specialized specialized
accordance cakes cake
with product  Underlying  Use of real
 specifications principles in ingredients
and established making  Preparation,
standards and specialized cakes decoration
procedures  Commodity and
 knowledge, presentation
including of a range of
quality specialized
indicators cakes within
of specialist typical
cake ingredients workplace
 Culinary terms conditions.
related to
specialized cakes
commonly used
in the industry
 Hygiene and safe
handling and
storage
requirements
related to
specialized cake
ingredients,
commodities and
products
 Storage
conditions for
specialized cakes
and optimizing
 shelf life

CORE COMPETENCY
UNIT OF COMPETENCY : PREPARE AND DISPLAY PETITS FOURS
MODULES TITLE : PREPARING AND DISPLAYING PETITS FOURS
MODULE DESCRIPTOR : This unit 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.
NOMINAL DURATION : 10 Hours.
QUALIFICATION LEVEL : NC II

Summary of Learning Outcomes:

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

LO1. Prepare iced petits fours

LO2. Prepare fresh petits fours
LO3. Prepare marzipan petits fours
LO4. Prepare caramelized petits four
LO5. Display petits fours
LO6. Store petits fours

Details of Learning Outcomes:

LO1. Prepare iced petits fours

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
 Sponges and  Varieties and  Commercial  Online Lecture/  Online Oral
bases are characteristics of kitchen Actual questioning
prepared, cut classical and environment Demonstration/ and written
and assembled contemporary using On- the-job examination
according to petits four industry- training ,Video  Observation
standard including taste, current  Demonstration
 recipes and texture, structure, equipment for Presentation
enterprise shape and size making petits
requirements appropriate for fours
and practices petits fours,  Use of real
 Fillings are according to ingredients
prepared with industry and  Preparation,
the required enterprise decoration
flavors and standards and
consistency  Historical and presentation
 Fondant icing cultural aspects of a range of
are brought in of petits fours petits fours
accordance  Underlying within typical
with the principles in workplace
required making petits conditions.
temperature fours
and established  Commodity
standards and knowledge,
procedures including quality
 Decorations are indicators of
designed and petits fours
used in ingredients
accordance  Culinary terms
with related to petits
 establishment fours that are
standards and commonly used in
procedures the industry
 Storage
conditions for
petits fours and
optimizing shelf
life
 Properties of the
ingredients used
and their
interaction and
changes during
production

LO2. Prepare fresh petits fours

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
 A selection of  Varieties and  Commercial  Online Lecture/  Online Oral
small choux characteristics of kitchen Actual questioning
paste shapes classical and environment Demonstration/ and written
are baked and contemporary using On- the-job examination
decorated in petits four industry- training ,Video  Observation
accordance including taste, current Presentation  Demonstration
with texture, structure, equipment for
established shape and size making petits
standards and appropriate for fours
procedures petits fours,  Use of real
 Baked sweet according to ingredients
paste are industry and  Preparation,
prepared and enterprise decoration
blended in standards and
accordance  Historical and presentation
with cultural aspects of a range of
establishment of petits fours petits fours
standards and  Underlying within typical
procedures principles in workplace
 Fillings are making petits conditions.
prepared and fours
 used the  Commodity
required knowledge,
flavors and including quality
correct indicators of
consistency petits fours
 Garnishes, ingredients
glazes and  Culinary terms
finished are related to petits
used in fours that are
accordance commonly used in
with the industry
 established  Storage
standards and conditions for
procedures petits fours and
optimizing shelf
life
 Properties of the
ingredients used
and their
interaction and
changes during
production

LO3. Prepare marzipan petits fours

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
 Quality marzipan  Varieties and  Commercial  Online Lecture/  Online Oral
is flavored and characteristics kitchen Actual questioning
shaped to produce of classical and environment Demonstration/ and written
mini-sized fruits contemporary using On- the-job examination
in accordance petits four industry- training ,Video  Observation
with enterprise including taste, current Presentation  Demonstration
and client texture, equipment
requirements structure, shape for making
 Marzipan fruits and size petits fours
are coated to appropriate for  Use of real
preserve desired petits fours, ingredients
eating according to  Preparation,
characteristics industry and decoration
and softened with enterprise and
egg whites, piped standards presentation
into shapes and  Historical and of a range of
sealed/browned cultural aspects petits fours
with applied heat, of petits fours within
according to  Underlying typical
enterprise principles in workplace
practice making petits conditions.
fours
 Commodity
knowledge,
including quality
indicators of
petits fours
ingredients
 Culinary terms
related to petits
fours that are
commonly used
in the industry
 Storage
 conditions for
petits fours and
optimizing shelf
life
 Properties of
the ingredients
used and their
interaction and
changes during
production

LO4. Prepare caramelized petits four

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
 Fresh  Varieties and  Commercial  Online Lecture/  Online Oral
fruits/fruit characteristics of kitchen Actual questioning
segments are classical and environment Demonstration/ and written
selected and contemporary using On- the-job examination
coated with petits four industry- training ,Video  Observation
pale amber- including taste, current Presentation  Demonstration
colored texture, structure, equipment for
caramel or shape and size making petits
glazed or any appropriate for fours
coating petits fours,  Use of real
specified by the according to ingredients
enterprise industry and  Preparation,
 Sandwich dried enterprise decoration
fruits or nuts standards and
are filled with  Historical and presentation
flavored cultural aspects of of a range of
marzipan and petits fours petits fours
coated with  Underlying within typical
pale amber- principles in workplace
colored making petits conditions.
caramel fours
according to  Commodity
 specifications knowledge,
and enterprise including quality
standards indicators of
petits fours
ingredients
 Culinary terms
related to petits
fours that are
commonly used in
the industry
 Storage
conditions for
petits fours and
optimizing shelf
life
 Properties of the
ingredients used
and their
interaction and
changes during
production
LO5. Display petits fours
Assessment Contents Conditions Methodologies Assessment
Criteria Methods
  Appropriate  Varieties and  Commercial  Online Lecture/  Online Oral
receptacles characteristics of kitchen Actual questioning
are selected classical and environment Demonstration/ and written
and prepared contemporary using On- the-job examination
for petits petits four industry- training ,Video  Observation
fours including taste, current Presentation  Demonstration
 Petits fours texture, structure, equipment for
are displayed shape and size making petits
creatively to appropriate for fours
enhance petits fours,  Use of real
customer according to ingredients
appeal industry and  Preparation,
enterprise decoration
standards and
 Historical and presentation
cultural aspects of of a range of
petits fours petits fours
 Underlying within typical
principles in workplace
making petits fours conditions.
 Commodity
knowledge,
including quality
indicators of petits
fours ingredients
 Culinary terms
related to petits
fours that are
commonly used in
the industry
 Storage conditions
for petits fours and
optimizing shelf
life
 Properties of the
ingredients used
and their
interaction and
changes during
production

LO6. Store petits fours

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
 Petits fours are  Varieties and  Commercial  Online Lecture/  Online Oral
stored in characteristics of kitchen Actual questioning
proper classical and environment Demonstration/ and written
temperatures contemporary using On- the-job examination
and conditions petits four industry- training ,Video  Observation
to maintain including taste, current Presentation  Demonstration
maximum texture, structure, equipment for
eating shape and size making petits
qualities, appropriate for fours
appearance petits fours,  Use of real
and freshness according to ingredients
 Petits fours are industry and  Preparation,
packaged in enterprise decoration
accordance standards and
with  Historical and presentation
established cultural aspects of of a range of
standards and petits fours petits fours
procedures  Underlying
 principles in within typical
making petits workplace
fours conditions.
 Commodity
knowledge,
including quality
indicators of
petits fours
ingredients
 Culinary terms
related to petits
fours that are
commonly used in
the industry
 Storage
conditions for
petits fours and
optimizing shelf
life
 Properties of the
ingredients used
and their
interaction and
changes during
production

CORE COMPETENCY
UNIT OF COMPETENCY : PRESENT DESSERTS
MODULES TITLE : PREPARING DESSERTS
MODULE DESCRIPTOR : This unit covers the knowledge and skills in presenting
the various and specialized techniques of desserts
presentation required by bakers and pastry cooks
(patissiers) in commercial food production
environments and hospitality establishments.
NOMINAL DURATION : 20 Hours.
QUALIFICATION LEVEL : NC II

Summary of Learning Outcomes:

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

LO1. Present and serve plated desserts

LO2. Plan, prepare and present dessert buffet selection or plating
LO3. Store and package desserts

Details of Learning Outcomes:

LO1. Present and serve plated desserts

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
 Desserts are  Varieties and  Commercial kitchen  Online Lecture/  Online Oral
portioned characteristics environment using Actual questioning
and of specialized industry-current Demonstration/ and written
presented cakes, both equipment for On- the-job examination
according to classical and making various training ,Video  Observation
product contemporary desserts. Presentation  Demonstration
items,  Historical and  Use of real desserts
occasion and cultural decoration/garnish
enterprise aspects of ingredients
standards specialized  Preparation,
and cakes decoration and
procedures
 Desserts are  Underlying presentation of a
plated and principles in variety of desserts
decorated in making within typical
 accordance specialized workplace
with cakes conditions.
enterprise  Commodity
standards knowledge,
and including
procedures quality
indicators of
specialized
cake
ingredients
 Culinary terms
related to
specialized
cakes that are
commonly
used in the
industry
 Storage
conditions for
specialized
cakes and
optimizing
shelf
life

LO2. Plan, prepare and present dessert buffet selection or plating

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
 Dessert buffet  Varieties and  Commercial  Online  Online Oral
services are characteristic kitchen Lecture/ questioning
planned and s of environment Actual and written
utilized according specialized using industry- Demonstration examination
to available cakes, both current / On- the-job  Observation
facilities, classical and equipment for training ,Video  Demonstratio
equipment and contemporar making various Presentation n
customer/enterpri y desserts.
se requirements  Historical  Use of real
 Variety of desserts and cultural desserts
are prepared and aspects of decoration/garnis
arranged in specialized h ingredients
accordance with cakes  Preparation,
enterprise  Underlying decoration and
standards and principles in presentation of a
procedures making variety of desserts
specialized within typical
cakes workplace
 Commodity conditions.
knowledge,
including
quality
indicators of
specialized
cake
ingredients
 Culinary
terms related
to specialized
cakes that
are
 commonly
used in the
industry
 Storage
conditions for
specialized
cakes and
optimizing
shelf
 life

LO3. Store and package desserts

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
 Desserts are  Varieties and  Commercial kitchen  Online Lecture/  Online Oral
stored in characteristics environment using Actual questioning
accordance of specialized industry-current Demonstration/ and written
with the cakes, both equipment for On- the-job examination
required classical and making various training ,Video  Observation
temperature contemporary desserts. Presentation  Demonstration
and  Historical and  Use of real desserts
customer’s cultural decoration/garnish
specifications. aspects of ingredients
 Desserts are specialized  Preparation,
packaged in cakes decoration and
accordance  Underlying presentation of a
with principles in variety of desserts
established making within typical
standards and specialized workplace
procedures cakes conditions.
 Commodity
knowledge,
including
quality
indicators of
specialized
cake
ingredients
 Culinary terms
related to
specialized
cakes that are
commonly
used in the
industry
 Storage
conditions for
specialized
cakes and
optimizing
shelf
 life