COURSE DESIGN

BREAD AND PASTRY PRODUCTION II

 COURSE DESIGN

COURSE TITLE : BREAD AND PASTRY PRODUCTION NC II

NOMINAL DURATION : 116 hours

COURSE DESCRIPTION :

This course designed to enhance the knowledge, skills and attitude in baking and
pastry production; to prepare and present gateaux, tortes and cakes; to prepare and
serve other types of desserts; and to prepare and display petits fours in
accordance with industry standards. It covers the basic, common and core
competencies.

ENTRY REQUIREMENTS :

Trainees or students should posses the following requirements:

 Can communicate in basic English either oral and written;

 Physically and mentally fit;
 With pleasing personality;
 With good moral character; and
 Can perform basic mathematical computation
COURSE STRUCTURE:

BASIC COMPETENCIES
(18 hours)

UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
2. Participate in 1.1 Participating in 1.1.1 Obtain and convey 4 hours
workplace workplace workplace information
communication communication 1.1.2 Complete relevant work
related documents
1.1.3 Participate in workplace
meeting and discussion
4. Work in a team 2.1 Working in a 2.1.1 Describe and identify 4 hours
environment team team role and
environment responsibility in a team
2.1.2 Describe work as a team
member
6. Practice career 3.1 Practicing 3.1.1 Integrate personal 5 hours
professionalism career objectives with
professionalism organizational goals.
3.1.2 Set and meet work
priorities.
3.1.3 Maintain professional
growth and development
8. Practice 4.1 Practicing 4.1.1 Evaluate hazard and 5 hours
occupational occupational risks
health and health and 4.1.2 Control hazards and risks
safety safety 4.1.3 Maintain occupational
health and safety
awareness
 COMMON COMPETENCIES
(18 hours)

UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Develop and 1.1 Developing 1.1.1 Identify and access key 2 hours
update industry and update sources of information on
knowledge industry the industry
knowledge 1.1.2 Access, apply and share
industry information
1.1.3 Update continuously
relevant industry
knowledge
2. Observe 2.1 Observing 2.1.1 Practice personal 4 hours
workplace workplace grooming and hygiene
hygiene hygiene 2.1.2 Practice safe and
procedures procedures hygienic handling,
storage and disposal of
food , beverage and
materials
3. Perform 3.1 Performing 3.1.1 Identify and explain the 4 hours
computer computer functions, general
operations operations features and capabilities
of both hardware and
software undertaken
3.1.2 Prepare and use
appropriate hardware and
software according to
task requirement
3.1.3 Use appropriate devices
and procedures to
transfer files/data
3.1.4 Produce accurate and
complete data according
to the requirements
3.1.5 Maintain computer
system
4. Perform 4.1 Performing 4.1.1 Practice workplace 4 hours
workplace and workplace and safety, security and
safety practices safety hygiene systems,
practices processes and operation
4.1.2 Respond appropriately to
faults, problems and
emergency situations
4.1.3 Maintain safe personal
presentation standards
5. Provide 5.1 Providing 5.1.1 Apply effective verbal and 4 hours
effective effective non-verbal
customer customer communication skills to
 UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
service service respond to customer
needs
5.1.2 Provide prompt and
quality service to
customer
5.1.3 Handle queries promptly
and correctly in line with
enterprise standards
5.1.4 Handle customer
complaints, evaluation
and recommendations
 CORE COMPETENCIES
(80 hours)

UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Prepare and 1.1 Preparing and 1.1.1 Prepare bakery products 25 hours
produce bakery producing 1.1.2 Decorate and present
products bakery bakery products
products 1.1.3 Store bakery products
2. Prepare and 2.1 Preparing and 2.1.1 Prepare pastry products
produce pastry producing 2.1.2 Decorate and present
products pastry products pastry products
2.1.3 Store pastry products
3. Prepare and 2.1 Preparing and 3.1.1 Prepare sponge and 25 hours
present presenting cakes
gateaux, tortes gateaux, tortes 3.1.2 Prepare and use fillings
and cakes and cakes 3.1.3 Decorate cakes
3.1.4 Present cakes
3.1.5 Store cakes
4. Prepare and 4.1 Preparing and 4.1.1 Prepare other types of 10 hours
serve other serving other desserts
types of types of 4.1.2 Plan, prepare and
desserts desserts conduct a dessert trolley
presentation
4.1.3 Store and package
desserts
5. Prepare and 5.1 Preparing and 5.1.1 Prepare iced petits fours 20 hours
display petits displaying 5.1.2 Prepare fresh petits fours
fours petits four 5.1.3 Prepare marzipan petits
fours
5.1.4 Prepare caramelized
petits fours
5.1.5 Display petits fours
5.1.6 Store petits fours
RESOURCES:

TOOLS EQUIPMENT MATERIALS

 Thermometer  Trolley  Hand- outs
 Small Hand Tools  Heavy Duty Equipment  Packaging Materials
 Set of Knives  Pans and Pots  Calculator
 Set of Decorative  Measuring Devices  CD”s
Tools/Cutters  Bake ware  VHS
 Spatula  China ware  Decors
 Parchment Paper  Temperature Controlled  Cutter
 Piping Bag Cabinet  Pencil
 Pastry Brush  Refrigerator s  Paper
 Serrated Knife  Chillers  Scissors
 Grater  Freezers  Folder
 Set of Cutting Tools  Personal Protective  Masking Tape
 Rolling Pin Equipment  Pentel Pen
 Moulds  Display Cabinet/Stands  Fastener
 Piping Tube  Turn table  Puncher
 Pastry bag  Storage Area  Envelop
 Measuring cup, solid  Flat Forms  Cake flour
 Measuring cup, liquid  Gas range  Bread flour
 Measuring spoon  Commercial mixers with  All-purpose flour
 Cake turn table complete attachments  Sugar
 Decorating tips  Mechanical dough roller  Yeast
 Rolling pins  Decker oven  Butter
 Pie pans sizes 6,8,10  Compressor  Margarine
 Sheet pans  Dough cutter  Butter (French bread)
 Pie cutter  Cooking oil
 Rubber scrapper
 Palette knife
 Cake stand with tier
 Cake pillars
 Sauce pan
 Ladles
 Chopping board, color
coded
 Scale 2,10kgs.
 Beaters
 Wooded spoons
 Mixing bowl
 Wire whisk
 Muffin pan small,
medium,big
 Loaf pan small, medium,
big
 Rectangular pan
 Pie pan
 Round pan
6,8,10,12,14,16
 Flour sifler
 Strainer
 Double boiler
 Piping bags
 Coupler
 Lard
 All-purpose cream
 Whipping cream
 Confectioner sugar
 Knox gelatin
 Flake almonds
 Chocolate chips
 Chocolate shredded
 Cherries with stem
 Cherries
 Food colors
 Tropical fruits
 Whole wheat, rye, multi
grain
 Cream cheese
 Paper cups
 Tulip paste
 Sugar lace
 Pineapple juice
 Contreau
 Wilton decorating
magazine
 Housekeeping Baking
Book