COMMON and CORE COMPETENCIES Module of Instruction

MODULES OF INSTRUCTION
COMMON COMPETENCIES
BREAD AND PASTRY PRODUCTION NC II

UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
MODULE TITLE : DEVELOPING AND UPDATING INDUSTRY KNOWLEDGE
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required to access, increase and update industry knowledge.
NOMINAL DURATION : 2 hours
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the trainees/students must be able to:
LO1. Identify and access key resources of information on the industry
LO2. Access, apply and share industry information
LO3. Update continuously relevant industry knowledge
CBC Bread and Pastry Production NC II -2-

LO1. IDENTIFY AND ACCESS KEY RESOURCES OF INFORMATION ON THE
INDUSTRY
ASSESSMENT CRITERIA:
1. Sources of information on the industry are correctly identified and accessed.

2. Specific information on sector of work is accessed and updated.
CONTENTS:
 Information sources
- Media
- Reference book
- Libraries
- Union
- Industry association
- Internet
- Personal observation
CONDITIONS:
The students/trainees must be provided with the following
 Proper hygiene procedure manuals

 Internet
 Personal computer
 Reference book
 Industry journals
METHODOLOGIES:
 Self paced/modular
 Demonstration
 Small group discussion
 Distance education
ASSESSMENT METHODS
 Written/oral examination
 Practical demonstration

LO2. ACCESS, APPLY AND SHARE INDUSTRY INFORMATION
1. Sources of information on the industry are accessed and applied

2. Industry information is correctly applied to day-to-day activity
3. Information to assist effective work performance is obtained
CONTENTS:
 Trade unions environmental issues and requirements

 Industrial relations issues and major organization
 Career opportunities
 Work ethic required to work in the industry
 Quality assurance
CONDITIONS:
 Industry journals/manuals
 Internet
 Reference book
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS

LO3. UPDATE CONTINUOUSLY RELEVANT INDUSTRY KNOWLEDGE
1. Updated knowledge is shared with customer and colleagues

2. Formal and informal research is use to update general knowledge of the industry
CONTENTS:
 Information sources
- Media
- Libraries/reference book
- Union/industry association
- Internet
 Legislation that affects the industry
CONDITIONS:
 Internet
 Reference book
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS

UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENIC PROCEDURES
MODULE TITLE : OBSERVING WORKPLACE HYGIENIC PROCEDURES
MODULE DESCRIPTOR : This module deals with the knowledge, skills and attitudes in
observing workplace hygienic procedures. It also includes
following hygienic procedures and identifying and preventing
hygienic risks.
QUALIFICATION LEVEL : NC II
Upon completion of this module, the trainee/student must be able to:
LO1. Practice personal grooming and hygiene
LO2. Practice safe and hygienic handling, storage and disposal of food, beverage and
materials.

LO1. PRACTICE PERSONAL GROOMING AND HYGIENE
1. Proper hygiene procedures are followed

2. Personal grooming and hygiene are practiced regularly
CONTENTS:
 Hygiene procedures
- Proper hand washing
- Regular bathing
- Appropriate and clean clothing
- Cleaning and sanitizing procedures
- Personal hygiene
CONDITIONS:
 Proper hygiene procedure manuals

 Soap
 Sanitizer
 Hygiene products
METHODOLOGIES:
 Self paced/modular
 Demonstration
 Small group discussion
 Distance education
ASSESSMENT METHODS
 Written/Oral examination
 Practical demonstration

LO 2. PRACTICE SAFE AND HYGIENIC HANDLING, STORAGE AND DISPOSAL OF
FOOD, BEVERAGE, AND MATERIALS
1. Proper handling, storage and disposal of food, beverage, and

2. materials are followed
3. Proper disposal of waste are hygienically practiced regularly
4. Proper cleaning procedures are practiced regularly
CONTENTS:
 Hygiene procedures
- Proper food handling and storage
- Correct work practices
- Proper waste disposal
- Personal hygiene
- Pest control
- Principles of HACCP
CONDITIONS:
 Proper hygiene procedure manuals

 Soap
 Sanitizer
 Hygiene products
 Proper food handling and storage manual
METHODOLOGIES:
 Self paced/modular
 Demonstration
 Small group discussion
 Distance education
ASSESSMENT METHODS
 Written/Oral examination
 Practical demonstration

UNIT OF COMPETENCY : PERFORM COMPUTER OPERATIONS
MODULE TITLE : PERFORMING COMPUTER OPERATIONS
MODULE DESCRIPTION : This module covers the knowledge, skills and attitudes
needed to perform computer operations. This includes
inputting, accessing, producing and transferring data using
appropriate hardware and software.
SUGGESTED DURATION : 4 hours
Upon completion of this module, the students/trainees must be able to:
LO1. Identify and explain the functions, general features and capabilities of both hardware
and software
LO2. Prepare and use appropriate hardware and software according to task requirement
LO3. Use appropriate devices and procedures to transfer files/data
LO4. Produce accurate and complete data according to the requirements
LO5. Maintain computer system

LO1. IDENTIFY AND EXPLAIN THE FUNCTIONS, GENERAL FEATURES AND
CAPABILITIES OF BOTH HARDWARE AND SOFTWARE
1. General features of the computer are explained according to sequence of
operation.
2. Functions of computer hardware and software are identified and explained.
3. Types of peripheral devices are identified.
4. Connections between computer and peripheral devices are explained.
CONTENTS:
 Main types of computers and basic features of different operating systems
 Main parts of a computer
 Storage devices and basic categories of memory
 Types of software
 Peripheral devices
CONDITION:
The trainees/students must be provided with the following:
 Equipment and accessories
- Personal computer
- Network system
- Communication equipment
- Printer
- Scanner
- Keyboard
- Mouse
 Supplies and materials
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
- Set of screw driver
 Learning materials
- Learning elements/activity sheets
- Manufacturer’s manual
METHODOLOGIES:
 Self-paced/modular
 Demonstration
ASSESSMENT METHODS:
 interview
CBC Bread and Pastry Production NC II - 10 -

LO2. PREPARE AND USE APPROPRIATE HARDWARE AND SOFTWARE
ACCORDING TO TASK REQUIREMENT
1. Requirements of task are determined.

2. Prepared and used hardware components correctly and according to task
requirement.
3. Task is planned to ensure OH & S guidelines and procedures are followed.
CONTENTS:
 Basic ergonomics of keyboard and computer use

 Standard operating procedures in entering and saving data into the computer
 Storage media
 Ergonomic guidelines
CONDITION:

- Personal computer
Network system
- Printer
- Scanner
- Keyboard
- Mouse
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS:
 interview

LO3. USE APPROPRIATE DEVICES AND PROCEDURES TO TRANSFER FILES/DATA
1. Correct program/application is selected based on job requirements

2. Program/application containing the information required is accessed in
accordance with the company procedures
3. Desktop icons are correctly selected, opened and closed for navigation purposes.
4. Keyboard techniques is carried out in line with OHS requirements for safe use of
keyboards
CONTENTS:
 Procedures/techniques in accessing Information

 Desktop Icons
 Keyboard techniques based on OHS requirements
CONDITION:

- Personal computer
- Network system
- Printer
- Scanner
- Keyboard
- Mouse
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
 interview

LO4. PRODUCE ACCURATE AND COMPLETE DATA ACCORDING TO THE
REQUIREMENTS
1. Entered data is processed using appropriate software commands

2. Printed out data as required using computer hardware/peripheral devices is in
accordance with standard operating procedures
3. Transferred files/data between compatible systems using computer software,
hardware/peripheral devises is in accordance with standard operating procedures
CONTENTS:
 Software commands
 Operation and use of peripheral devices
 Procedures in transferring files/data
CONDITION:

- Personal computer
- Network system
- Printer
- Scanner
- Keyboard
- Mouse
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
 interview

LO5. MAINTAIN COMPUTER SYSTEM
1. Cleaning, minor maintenance and replacement of consumables are implemented
in accordance with standard operating procedures
2. Procedures for ensuring security of data including regular back-ups and virus
checks are implemented in accordance with standard operating procedures
3. Basic file maintenance procedures are implemented in line with the standard
operating procedures
CONTENTS:
 Cleaning, Minor Maintenance and Replacements of Consumables
 Creating More Space in the Hard Disk
 Reviewing Programs
 Deleting Unwanted Files
 Checking Hard Disk for Errors
 Viruses and Up to Date Anti-Virus Programs
CONDITION:
- Personal computer
- Network system
- Printer
- Scanner
- Keyboard
- Mouse
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
 interview

UNIT OF COMPETENCY : PERFORM WORKPLACE AND SAFETY PRACTICES
MODULE TITLE : PERFORMING WORKPLACE AND SAFETY PRACTICES
MODULE DESCRIPTOR : This module covers performing workplace and safety

practices also in dealing with emergency situations.
LO1: Practice workplace safety, security and hygiene systems, processes and operation
LO2: Responds appropriately to faults, problems and emergency situations
LO3: Maintain safe personal presentation standards.

LO1. PRACTICE WORKPLACE SAFETY, SECURITY AND HYGIENE SYSTEMS,
PROCESSES AND OPERATION
1. Correct healthy, safety and security procedures are complied in line with the
legislation and regulation
2. Correct health, safety and security procedures are followed.
3. Breaches of health, safety and security procedures are identified.
CONTENTS:
• Health, safety and security procedures

• Breaches procedures
CONDITIONS:
 Manuals
 Handbook safety and security
 Report (sample)
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
 Written/Oral examination

LO2. RESPONDS APPROPRIATELY TO FAULTS, PROBLEMS AND EMERGENCY
SITUATIONS
1. Emergency and potential emergency are recognized and appropriate action are
taken
2. Emergency procedures are followed in line with enterprise procedures
3. Assistance is sought from colleagues to resolve or respond to emergency
situation
4. Safe personal presentation standard are identified and followed
CONTENTS:
 Emergency procedure
- Personal injuries
- Fire
- Electrocution
- Natural calamity
- Criminal acts
 Safe personal presentation standard
CONDITIONS:
 Emergency procedure manuals

 Handbook safety and security
 Report
 Emergency drills – instruction/guidelines
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS:
 Written/Oral examination
 Observation

LO3. MAINTAIN SAFE PERSONAL PRESENTATION STANDARDS
1. ASSESSMENT CRITERION:
1. Safe personal standards are identified and followed in line with workplace.
2. CONTENTS:
 Use of PPE
 Safe and proper posture.
3. CONDITIONS:
Students/trainees must be provided with the following:
 Hands-out
 Film / video clips
4. METHODOLOGIES:
5.
 Lecture/ demonstration
 Self-paced instruction
 Group discussion
 Film showing
6. ASSESSMENT METHODS:
 Hands-on
 Direct observation
 Role-playing/ simulation
 Dramatization / fire drill

UNIT OF COMPETENCY : PROVIDE EFFECTIVE CUSTOMER SERVICES
MODULE TITLE : PROVIDING EFFECTIVE CUSTOMER SERVICES
MODULE DESCRIPTOR : This module deals with the knowledge, skills and attitudes in
providing effective customer services. It includes greeting
customers, identifying customer needs, delivering service to
customers, handling queries through telephone, fax machine,
Internet, e-mail, SMS and handling complaints evaluation
and recommendations.
LO1. Apply effective verbal and non-verbal communication skills to respond to customer
needs
LO2. Provide prompt and quality service to customer
LO3. Handle queries promptly and correctly in line with enterprise procedures
LO4. Handle complaints, evaluation and recommendations.

LO1. APPLY EFFECTIVE VERBAL AND NON-VERBAL COMMUNICATION SKILLS TO
RESPOND TO CUSTOMER NEEDS
1. Standard Operating Procedures (SOP) when greeting the guest were followed
2. Information were properly disseminated
3. Use interactive communication with others
CONTENTS:
 Personality development and public relations

 Basic oral communication/ writing memos and letters
 Preparing job documentation
- Following instructions
- Filling-out forms
CONDITIONS:
Tools Equipment Materials

 Recorder  Video camera recorder  V8 tape
 Microphone  Television  CD
 Full-body mirror  VHS/DVD Player  Make=up kit
 Company dress  References:
 Books, brochures,
manuals
METHODOLOGIES:
 Modular (self-pace learning)

 Electronic Learning
 Industry Immersion
 Demonstration
 Film-viewing
ASSESSMENT METHODS:
 Interview (oral/questionnaire)
 Observation
 Demonstration of Practical Skills

LO2. PROVIDE PROMPT AND QUALITY SERVICE TO CUSTOMER
1. Customer needs were assessed according to relationships between food and

religion, gender, folkways, mores and life-cycle
2. Communication standards in customer service were followed
3. Identified opportunities to enhance the quality of services and products were
implemented
4. Time management
CONTENTS:
 Food and culture

 Exploration of food trends
- Past, present and future trend
 Communication standards in customer service
CONDITIONS:
Tools Equipment Materials

 Recorder  Video Camera recorder  V8 tape
 Microphone  Television  CD
 Full-body mirror  VHS/DVD Player  Make=up kit
 Company dress  References:
 Books, brochures,
manuals
METHODOLOGIES:
 Modular (self-pace learning)

 Electronic Learning
 Industry Immersion
 Demonstration
 Film-viewing
ASSESSMENT METHODS:
 Interview (oral/questionnaire)
 Observation
 Demonstration of Practical Skills

LO3. Handle queries promptly and correctly in line with enterprise procedures
7. ASSESSMENT CRITERIA:
8.
1. Customer needs are promptly attended in line with workplace procedures and
regulations.
2. Appropriate relation is maintained with customer to meet high quality service
delivery.
3. Enhancement of quality of service is taken whenever possible.
9. CONTENTS:
 Modes of greeting and farewell.

 Proper addressing of needs of persons. (by gender, age, status, physical
condition)
 Style manual requirement.
 Standard letters and proformas.
10. CONDITIONS:
 Hands-out
11. METHODOLOGIES:
 Film showing
 Hands-on

LO4. HANDLE COMPLAINTS, EVALUATION AND RECOMMENDATIONS

14.
1. Guests are politely greeted.
2. Complaint is resolved with responsibility.
3. Nature and details of complaint are established.
4. Action is taken appropriately to resolve the complaint to meet customer
satisfaction.
5. Evaluation and recommendations are acted upon with sincerity to ensure high
quality standards.
15. CONTENTS:
16.
 Proper way of answering complaints in line with workplace procedures.
 Nature and details of complaints.
 Industry/ workplace procedures in giving evaluation and recommendations.
17. CONDITIONS:
 Hands-out
 Sample complaint/evaluation and recommendation sheet from industry.
18. METHODOLOGIES:
 Film showing
 Hands-on

MODULES OF INSTRUCTION
CORE COMPETENCIES
BREAD AND PASTRY PRODUCTION NC II

UNIT OF COMPETENCY : PREPARE AND PRODUCE BAKERY PRODUCTS
MODULE TITLE : PREPARING AND PRODUCING BAKERY

PRODUCTS
MODULE DESCRIPTOR : The 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
LO1. Prepare bakery products
LO2. Decorate and present bakery products
LO3. Store bakery products

LO1. PREPARE BAKERY PRODUCTS
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
21. CONTENTS:
22.
 Culinary and technical terms related to bakery products
 Baking equipment
 Specific baking ingredients and its substitution
 Applied mathematical operations
 Types, kinds and classification of bakery products
 Mixing procedures/formulation/recipes and desired product characteristics
of variety bakery products
 Baking techniques, appropriate conditions and enterprise requirements
and standards
 Temperature ranges in baking bakery products
 Occupational health and safety
23. CONDITIONS: Students/trainees must be provided with the

following:
 Personal Protective equipment

 Small hand tools
 Heavy duty equipments
 Pans and pots
 Measuring equipment
 Set of knives
 Calculator
 CD’s, VHS
 Hand-outs
24. METHODOLOGIES:
 Lecture/discussion
 Demonstration/application
 Oral presentation
26.
 Oral questioning
 Written examination
 Observation
 Demonstration (Projects)
LO2. DECORATE AND PRESENT BAKERY PRODUCTS
1. Required and appropriate fillings and coating/icing, glazes and decorations

for variety of bakery products are prepared in accordance with standard
recipes, enterprise standards and/or customer preferences
2. Bakery products are filled and decorated as required and appropriate in
accordance with standard recipes and/or enterprise standards and
customer preferences
3. Bakery items are finished according to desired product characteristics
4. Bakery products are presented according to standards and procedures
28. CONTENTS:
29.
 Regular and special fillings and coating/icing, glazes and decorations
 Decorative techniques and rules for garnishing
 The tools and materials in decorating, finishing and presenting
 Standards and procedures in decorating, finishing and presenting bakery
products
 OHS
30. CONDITIONS:
 Spatula
 Parchment paper
 Piping bag
 Pastry brush
 pastry bag
 turntable
 serrated knife
 grater
 Seeds and nuts, fresh and preserved/crystallized fruits
 Ganache, fondants, flavored and colored sugar, butter creams
 Savory fillings, jellies and glazes
31. METHODOLOGIES:
32.
 Oral Presentation

34.
 Observation
 Demonstration
LO3. STORE BAKERY PRODUCTS
1. Packaging materials are selected according to types, kinds and

classification of bakery products
2. Shelf-life of baked products are determined according to established
standards and procedures
3. Bakery products are stored according to established standards and
procedures
4. Appropriate packaging are selected for the preservation of product
freshness and eating characteristics
36. CONTENTS:
 Different kinds of packaging materials to be used

 Shelf-life of bakery products
 Standards and procedures in storing bakery products
 Standards and procedures in packaging bakery products
 OHS
37. CONDITIONS:
 Storage area
 Packaging and labeling materials
 Bakery products
 Containers
 Display cabinet
 Refrigerator
38. METHODOLOGIES:
 Lecture/Discussion
 Demonstration/Application
 Actual Presentation
 Demonstration
UNIT OF COMPETENCY : PREPARE AND PRODUCE PASTRY PRODUCTS
MODULE TITLE : PREPARING AND PRODUCING PASTRY

PRODUCTS
required to be able to prepare and produce a range of
high-quality pastry products in commercial food
production environments and hospitality
establishments
NOMINAL DURATION : __hours
LO1. Prepare pastry products
LO2. Decorate and present pastry products
LO3. Store pastry products

LO1. PREPARE PASTRY PRODUCTS
1. Ingredients required are selected, measures and weighed according to

recipe or production requirements and established standards and
procedures
2. Variety of pastry products are prepared according to standard mixing
procedures/formulation/recipes and desired product characteristics
3. Appropriate equipment are used according to required pastry products and
standard operating procedures
4. Pastry products are baked according to techniques and appropriate
conditions; and enterprise requirements and standards
5. Required oven temperature are selected to bake goods in accordance with
the desired characteristics, standard recipe specifications and enterprise
practices
41. CONTENTS:
42.
 Culinary and technical terms related to pastry products
 Baking equipment
 Ratio of ingredients required to produce a balance formula
 Correct proportion control, yields, weights and sizes for profitability
 Types, kinds and classification of pastry products
 Mixing procedures/formulation/recipes and desired product characteristics
of variety pastry products
 Baking techniques, appropriate conditions and enterprise requirements
and standards
 Temperature ranges in baking pastry products
 Occupational health and safety

following:
 Personal Protective Equipment

 Commercial mixers and attachments
 Cutting implements
 Scales, measures
 Bowls
 Ovens
 Molds, shapes and cutter
 Baking sheets and containers
 Various shapes and sizes of pans
 Calculator
 CD’s, VHS
 Hand-outs
44. METHODOLOGIES:
 Demonstration
LO2. DECORATE AND PRESENT PASTRY PRODUCTS
1. Required and appropriate fillings and coating/icing, glazes and

decorations are prepared for variety of pastry products according to
standard recipes, enterprise standards and/or customer preferences
2. Pastry products are filled and decorated as required and appropriate in
accordance with standard recipes and/or enterprise standards and
customer preferences
3. Pastry products are finished according to desired product characteristics
4. Baked pastry products are presented according to established standards
and procedures
47. CONTENTS:
48.
 Regular and special fillings and coating/icing, glazes and decorations
 Decorative techniques and rules for garnishing
 The tools and materials in decorating, finishing and presenting
 Standards and procedures in decorating, finishing and presenting pastry
products
 OHS

following:

 Cutting implements
 Pastry brush
 pastry bag
 Bowls
 ovens
 Baking sheets and containers
 Seeds and nuts, fresh and preserved/crystallized fruits
 Ganache, fondants, flavored and colored sugar, butter creams
 Savory fillings, jellies and glazes
 Tuile
 Flowers and leaves, herbs, biscuits
 Chocolate powder, icings
50. METHODOLOGIES:
 Demonstration
LO3. STORE PASTRY PRODUCTS
1. Packaging materials are selected according to types, kinds and

classification of pastry products
2. Shelf-life of baked pastry products are determined according to established
standards and procedures
3. Pastry products are stored according to established standards and
procedures
4. Appropriate packaging are selected for the preservation of product
freshness and eating characteristics
53. CONTENTS:
 Different kinds of packaging materials to be used

 Shelf-life of pastry products
 Standards and procedures in storing pastry products
 Standards and procedures in packaging pastry products
 OHS
54. CONDITIONS:

 Storage area
 Packaging and labeling materials
 Bakery products
 Containers
 Display cabinet
 Refrigerator
55. METHODOLOGIES:
 Actual Presentation
 Demonstration
UNIT OF COMPETENCY : PREPARE AND PRESENT GATEAUX, TORTES
AND CAKES
MODULE TITLE : PREPARING AND PRESENTING GATEAUX,

TORTES AND CAKES
MODULE DESCRIPTOR : The module covers the skills and knowledge required
by patissiers to produce, fill, decorate and present
range of specialized sponges and cakes, where finish,
decoratioin and presentation of high order is required.
LO1. Prepare sponge and cakes
LO2. Prepare and use fillings
LO3. Decorate cakes
LO4. Present cakes
LO5. Store cakes

LO1. PREPARE SPONGE AND CAKES
1. Ingredients are selected, measured and weighed according recipe

requirements, enterprise practices and customer practices
2. Required oven temperature is selected to bake goods in accordance with
desired characteristics, standard recipe specifications and enterprise
practices
3. Sponges and cakes are prepared according to recipe specifications,
techniques and conditions and desired product characteristics
4. Appropriate equipment are used according to required pastry and bakery
products and standard operating procedures
5. Sponges and cakes are cooled according to established standards and
procedures
58. CONTENTS:
59.
 Culinary terms related to sponge and cakes
 Main ingredients used for variety of sponge and cakes
 Specific temperature used for different types of sponge and cakes
 Classification of the different types of sponge and cakes
 Mixing methods used for variety of sponge and cakes
 Cooling temperature of sponge and cakes
 Required equipment and materials for sponge and cakes
 Recipe specifications, techniques and conditions and desired product
characteristics
 OHS
60. CONDITIONS:
61.

 Bake ware
 Large equipment
62. METHODOLOGIES:
 Actual presentation

64.
 Demonstration
LO2. PREPARE AND USE FILLINGS
1. Fillings are identified according to what specific cake it is appropriate

2. Filling are prepared and selected in accordance with required consistency
and appropriate flavors
3. Slice or layer sponge and cakes are filled and assembled according to
standard recipe specifications, enterprise practice and customer
preference
4. Coatings and sidings are selected according to the product characteristics
and required recipe specifications
66. CONTENTS:
67.
 Identification of fillings appropriate in a specific cakes
 Identification of the required consistency and appropriate flavor of fillings
 Filling and assembling cakes according to the standard recipe
specifications
 Classification of coatings and sidings based on the required recipe
specifications and product characteristics
68. CONDITIONS:
 Personal Protective Equipment

 Spatulas, wooden spoons
 Whisks, beaters
 Graters, cutting implements
 Piping bags and attachments
 Cake and sponge tins and moulds
 Ovens
 Creams, Mousse, Custard
 Fruits, fresh and crystallized, fruit purees
 Jams, nuts
 CD’s, VHS
 Hand-outs
69. METHODOLOGIES:
 Actual presentation

71.
 Demonstration
LO3. DECORATE CAKES
1. Sponge and cakes are decorated suited to the product and occasion and
in the accordance with standard recipes and enterprise practices
2. Suitable icings and decorations are used according to standard recipes
and/or enterprise standards and customer preferences
73. CONTENTS:
 Identification of specific decorations appropriate for sponge and cakes

 Identification of standard recipes of icings and decorations for sponge and
cakes
74. CONDITIONS:
75.
 Decorative tools:
 Spatula
 Parchment paper
 Piping bag
 Pastry brush
 Pastry bag
 Turntable
 Serrated knife
 Grater
 Glazes, jellies, chocolates, fresh and preserved/crystallized fruits, fruit
purees, nuts, colored/flavored sugar, fondants , butter cream, boiled icings
76. METHODOLOGIES:
 Oral Presentation

78.
 Observation
 Demonstration
LO4. PRESENT CAKES
1. Sponge and cakes are presented on accordance with customers

expectations and established standards and procedures
2. Equipment are selected and used in accordance with service requirements
3. Product freshness, appearances and eating qualities are maintained in
accordance with the established standards and procedures
4. Cakes are marked or cut portion-controlled to minimize wastage and in
accordance with the enterprise specifications and customer preferences
80. CONTENTS:
 Selection and usage of equipment in accordance with service

requirements
 Identification of the product freshness, appearance, characteristics of
prepared cakes
 Cutting portion-controlled to minimize the wastage of cake
81. CONDITIONS:
82.
 Stands
 Packaging materials
 Decorative materials and equipment
 CD’s, VHS
 Hand-outs
83. METHODOLOGIES:

85.
 Observation
 Demonstration (Projects)
LO5. STORE CAKES
1. Cakes are stored in accordance with establishment’s standards and

procedures
2. Storage methods are identified in accordance with a product specifications
and established standards and procedures
87. CONTENTS:
 Standards and procedures of storing cake products

 Storage methods for cakes
 OHS
88. CONDITIONS:
89.
 Cutting materials
 Refrigerator
 Airtight containers
 Display cabinets or temperature controlled cabinets
 CD’s, VHS
 Hand-outs
90. METHODOLOGIES:

92.
 Observation
 Demonstration
UNIT OF COMPETENCY : PREPARE AND SERVE OTHER TYPES OF
DESSERTS
MODULE TITLE : PREPARING AND SERVING OTHER TYPES OF

DESSERTS
MODULE DESCRIPTOR : 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 patissiers in hospitality
enterprises
LO1. Prepare other types of desserts
LO2. Plan, prepare and conduct a dessert trolley presentation.
LO3. Store and package desserts

LO1. PREPARE OTHER TYPES OF DESSERTS
1. Ingredients are selected, measured and weighed according to recipe

requirements, enterprise and customer preferences.
2. Required temperature is selected to prepare products in accordance with
the desired characteristics, standard recipe specifications and enterprise
practices.
3. Desserts are prepared according to recipe specifications and desired
product characteristics
4. Appropriate equipment are used according to required pastry and bakery
products and standard operating procedures
94. CONTENTS:
 Varieties and characteristics of specialized cakes, both classical and

contemporary and other types of desserts
 Commodity knowledge, including quality indicators of specialized cakes
and other types of desserts
 Culinary terms related to specialized cakes and other types of desserts
 Portion control and yield
 Standard recipe specifications of specialized cakes and other types of
desserts
 Standard Operating Procedures in preparing other types of desserts
95. CONDITIONS:

 Scales and Measuring Devices
 Piping bags and attachment
 Whisks, beaters, spatulas
 Cutting implements for nuts and fruits, graters
 Oven
 Cake and sponge tins and moulds
 Wooden spoons
 Bowl cutters
96. METHODOLOGIES:

98.
 Oral-recitation
 Observation
 Demonstration
LO2. PLAN, PREPARE AND CONDUCTS A DESSERT TROLLEY
PRESENTATION
1. Dessert trolley services are planned and utilized according to available

facilities equipment and customer/enterprise requirements.
2. Variety of desserts are prepared and arranged in accordance with
enterprise standards and procedure.
100. CONTENTS:
 Planning, preparing and presenting trolley services

 Arranging and preparing variety of desserts
 OHS
101. CONDITIONS:
 Measuring Devices
 China ware
 Decorating materials
 Trolley
102. METHODOLOGIES:

104.
 Oral-recitation
 Observation
 Demostration
LO3. STORE AND PACKAGE DESSERTS
1. Desserts are stored in accordance with the required temperature and

customer’s specifications
2. Desserts are packaged in accordance with established standards and
procedures.
106. CONTENTS:
 Temperature range in storing desserts

 Packaging design techniques
 Standards and procedures in storing and packaging desserts
 OHS
107. CONDITIONS:
 Thermometer
 Display cabinets including temperature controlled cabinets
 Refrigerator
 Chillers
 Freezers
 China ware
108. METHODOLOGIES:
 Lecture- discussion
 Demonstration
 Application
 Presentation
 Hands-on
UNIT OF COMPETENCY : PREPARE AND DISPLAY PETITS FOURS
MODULE TITLE : PREPARING AND DISPLAYING PETITS FOURS
required to be able to prepare and display and service
a wide range of petits fours including petits four
glaces, marzipan-based petits fours and caramelized
fruits and nuts served as petits fours, to a level of high
and consistent quality.
NOMINAL DURATION : 20 hours.
LO1. Prepare iced petits fours
LO2. Prepare fresh petits fours
LO3. Prepare marzipan petits fours
LO4. Prepare caramelized petits fours
LO5. Display petits fours
LO6. Store patits fours

LO1. PREPARE ICED PETITS FOURS
1. Sponges and bases are prepared, cut and assemble according to

standard recipes and enterprise requirements and practices.
2. Fillings are prepared with the required flavors and consistency.
3. Fondant icing is brought in accordance with the required temperature and
established standards operating procedures.
4. Decorations are designed and used in accordance with the establishment
standards and procedure.
111. CONTENTS:
 Characteristics of classical and contemporary petits fours

 Underlying principles in preparing petit fours
 Types and kinds of sponge and bases
 Different kinds of fillings
 Procedure in making fondant icing
 Decorations and designs
 OHS
112. CONDITIONS:
113.

 Set of knives
 Rolling Pin
 Decorative cutters
 Molder
 Pots and pans
 CD’s, VHS
 Hand-outs
 METHODOLOGIES:

115.
 Observation
 Demonstration
LO2. PREPARE FRESH PETITS FOURS
1. A selection of small choux paste shapes are baked and decorated in

accordance with established standards and procedures.
2. Baked sweet paste are prepared and blended in accordance with
established standards and procedures.
3. Fillings are prepared and used to the required flavors and consistency
4. Garnishes, glazes and finished are used in accordance with the
established standards and procedures.
117. CONTENTS
 Kinds of small choux paste

 Types of sweet paste and fillings
 Different garnishes, glazes and finishes
 Standards and operating procedures in preparing fresh petits fours
 OHS
118. CONDITIONS:

 Bake wares
 Pot and pans
 Molder (tart)
 Pastry brusher
 Piping tube
 Pastry bag
 Set of knives
 CD’s, VHS
 Hand-outs
119. METHODOLOGIES:
120.

122.
 Observation
 Demonstration
LO3. PREPARE MARZIPAN PETITS FOURS
1. Marzipan petits fours are flavored and shaped to the required

specifications and enterprise standards
2. Coat marzipan fruits to preserve desired eating characteristics of and of
required, soften with egg whites, pipe into shapes are seal/brown with
applied heat according to enterprise practice.
124. CONTENTS:
 flavor and shape specifications and enterprise standards of quality

marzipan
 Standards and operating procedures in coating marzipan fruits
 OHS
125. CONDITIONS:

 Pans and pots
 Piping tube
 Set of knives
 Molder
 Rolling Pin
 CD’s, VHS
 Hand-outs
126. METHODOLOGIES:

128.
 Observation
 Demonstration
LO4. PREPARE CARAMELIZED PETITS FOURS
1. Fresh fruits/fruit segments are selected to caramelized petits fours in

accordance with required specifications and enterprise standards
2. Petits fours are sandwiched with dried fruits or nuts or filled with flavored
marzipan and coated with pale-amber colored caramel according to
specifications and enterprise standards.
130. CONTENTS:
 Specifications of fresh fruits needed to caramelized

 Specifications of dried fruits needed.
 Kinds of sugar to caramelized
131. CONDITIONS:

 Pans and pots
 Set of knives
 CD’s, VHS
 Hand-outs
132. METHODOLOGIES:

134.
 Observation
 Demonstration
LO5. DISPLAY PETITS FOURS
1. Appropriate receptacles are selected and prepared for display of petits

fours
2. Petits fours are displayed creatively to enhance customer appeal.
136. CONTENTS:
 Kinds and uses of receptacles for petits fours

 Tips on how to display petit fours
 Standards and procedures in displaying petits fours
 OHS
137. CONDITIONS:

 Display stands / flat forms
 Set of knives
 CD’s, VHS
 Hand-outs
138. METHODOLOGIES:

140.
 Observation
 Demonstration
LO6. STORE PETITS FOURS
141. ASSESSMENT CRITERION:
1. Petits fours are stored in required temperatures and conditions to maintain

maximum eating qualities, appearance and freshness.
2. Petits fours are packaged in accordance with established standards and
procedures
142. CONTENTS:
 Tips on storing petits fours

 Temperature requirements in storing petits fours
 Standards and procedures in storing and packaging petits fours
 OHS
143. CONDITIONS:

 Display cabinets or temperature controlled cabinets
 Refrigerator
 CD’s, VHS
 Hand-outs
144. METHODOLOGIES:
 Observation
 Demonstration

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MODULES OF INSTRUCTION

BREAD AND PASTRY PRODUCTION NC II

MODULE TITLE : DEVELOPING AND UPDATING INDUSTRY KNOWLEDGE

NOMINAL DURATION : 2 hours

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Identify and access key resources of information on the industry

LO2. Access, apply and share industry information

LO3. Update continuously relevant industry knowledge

CBC Bread and Pastry Production NC II -2-

1. Sources of information on the industry are correctly identified and accessed.

The students/trainees must be provided with the following

 Proper hygiene procedure manuals

CBC Bread and Pastry Production NC II -3-

1. Sources of information on the industry are accessed and applied

 Trade unions environmental issues and requirements

The students/trainees must be provided with the following

CBC Bread and Pastry Production NC II -4-

1. Updated knowledge is shared with customer and colleagues

The students/trainees must be provided with the following

CBC Bread and Pastry Production NC II -5-

MODULE TITLE : OBSERVING WORKPLACE HYGIENIC PROCEDURES

NOMINAL DURATION : 4 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to:

LO1. Practice personal grooming and hygiene

CBC Bread and Pastry Production NC II -6-

1. Proper hygiene procedures are followed

The students/trainees must be provided with the following

 Proper hygiene procedure manuals

CBC Bread and Pastry Production NC II -7-

1. Proper handling, storage and disposal of food, beverage, and

The students/trainees must be provided with the following

 Proper hygiene procedure manuals

CBC Bread and Pastry Production NC II -8-

MODULE TITLE : PERFORMING COMPUTER OPERATIONS

SUGGESTED DURATION : 4 hours

SUMMARY OF LEARNING OUTCOMES:

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

LO3. Use appropriate devices and procedures to transfer files/data

LO4. Produce accurate and complete data according to the requirements

LO5. Maintain computer system

CBC Bread and Pastry Production NC II -9-

CBC Bread and Pastry Production NC II - 10 -

1. Requirements of task are determined.

 Basic ergonomics of keyboard and computer use

The trainees/students must be provided with the following:

 Equipment and accessories

CBC Bread and Pastry Production NC II - 11 -

1. Correct program/application is selected based on job requirements

 Procedures/techniques in accessing Information

The trainees/students must be provided with the following:

 Equipment and accessories

CBC Bread and Pastry Production NC II - 12 -

1. Entered data is processed using appropriate software commands

The trainees/students must be provided with the following:

 Equipment and accessories