Competency - Based Curriculum - Final

1
Competency-Based Curriculum
SECTOR:
TOURISM
QUALIFICATION:
BREAD AND PASTRY PRODUCTION NC II
UNIT OF COMPETENCY:
PREPARE AND PRODUCE PASTRY PRODUCTS
MODULE TITLE:
PREPARING AND PRODUCING PASTRY PRODUCTS
KEYSTONE TECHNICAL IMSTITUTE

Lopez, Quezon
2
TABLE OF CONTENTS
Page
A. Trainees Requirements 3- 7
B. Trainees Profile 8- 9
C. Course Design 10- 25
D. Basic Competencies 11- 12
E. Common Competencies 13- 15
F. Core Competencies 16- 19
G. Recommended List of tools
Equipment and Materials 20- 23
H. Facilities 24
I. Qualification of Instructors/ Trainers 25
J. Module of Instructions
(BASIC COMPETENCIES)
∙ Participating in Workplace Communication 26- 29
∙ Work in Team Environment 30- 32
∙ Practicing Career Professionalism 33- 35
∙ Practice Occupational Health and Safety
Procedures 36- 39
(COMMON COMPETENCIES)
∙ Develop and Update Industry Knowledge 40- 42
∙ Observe Workplace Hygiene Procedure 43- 45
∙ Performing Computer Operations Module 46- 49
∙ Perform Workplace and Safety Practices 50- 52
∙ Provide Effective Customer Service 53- 57
(CORE COMPETENCIES)
∙ Prepare and Produce Bakery Products 58- 62
∙ Prepare and Produce Pastry Products 63- 67
∙ Prepare and Present Gateux, Tortes and Cakes 68- 72
∙ Prepare and Display Petit Four 73- 77
∙ Presenting Desserts 78
3
Qualification Title: Bread and Pastry Production NC II
Documentation Title: Training Requirements

I. Training Requirements Training Regulation
II. Training Program Title Bread and Pastry Production NC II
III. Training Objectives This program’s major objective is to

train skilled bread and pastry
production
workers to make standardized products
for the local market, specifically;
1. Preparing pastry products with a range

of high- quality in commercial food
production environment.
2. Produce a variety of high- quality
pastry products in commercial food
manufacturing and other settings.
3. Decorate and present a variety of
special sponges and cakes that
requires a high level of quality,
decorating techniques, and
presentation.
4. Produce, display and serve a variety
of petit fours including fours glace,
marzipan- based petit fours, and
caramelized fruits and nuts served
as petit fours, to a high and
consistent
standard.
5. Demonstrate varied and
specialized dessert presentation
techniques.
6. Pastry products are packaged and
stored according to established
standards and procedures
IV. Training Participants Trainees or students who will pursue

this program must be eligible in the
following qualifications:
1. 18 years of age and above.
2. Must have a certificate of good

moral character.
3. Must have completed the K to 12

Curriculum or graduated trough
Alternative Learning System (ALS).
Certificate of
completion with a Grade 12
equivalent holder.
4. Must be competent in the Bread and

Pastry Production NC II
qualifications obtained through
experience, training or
certification/s.
V. Training Content Basic Competencies
• Participate in workplace
communication
• Work in a team environment
• Maintain a professional work

environment
• Promote occupational health and

safety Common Competencies
∙ Improve and expand industrial

knowledge.
∙ Perform or follow safety procedures in
the workplace.
∙ Offer excellent customer service
Core Competencies
∙ Prepare and produce bakery

products
∙ Prepare and produce pastry
products
∙ Prepare and present gateaux, tortes
and cakes
∙ Prepare and display petit fours
∙ Prepare and present desserts
∙ Packaged and stored pastry products

following the quality standard procedure
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VI. Training Approach Blended Learning Delivery
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VII. Training Facilities Commercial Kitchen Environment
Trainees Working Space
Learning Resource Center

Equipment
Demo Room
III. Training Resources Oven
Whisk
Cake Decorator
Commercial mixer
Piping bags and attachment
IX. Training Schedule 18 Hours (Basic Competencies)
18 Hours (Common Competencies)
105 Hours (Core Competencies)

X. Potential A person who has achieved this
Employment Market qualification is competent to be a:
• Baker
• Baker Assistant
• Cake Decorator
• Pastry Chef
• Bakery Manager
• Potential Employment Market

• Kitchen Helper
• Plant Bakers
• In-store Bakers
• Master/Craft Bakers
• Cake Decorator
• Pastry chef
• Commis or Junior Chef
• Line Cook
• Bakery Sanitation Manager
• Bakery technologist
• Caterer
• Bakery Owner
Qualification Title: Bread and Pastry Production NC II
Document Title: Trainees Profile
Demographi Profile Implications

c Factors
Number of 15- 20 Trainees Given the number of trainees

Participants or participants, the training
will be more efficient and
manageable.
Location Trainees will be The trainees' traveling costs will
(Where do coming from the be reduced through the use of a
they live?) municipality of modular strategy. To accompany
Lopez, Quezon the modular activities, two 2-
week face-to-face workshops will
be held.
Age 18 years old and During the program, the target

above age group would require only
minimal monitoring.
Sexes Male and Female Both men and women will be

able to participate in the
training.
Motivation Profile Implications

Factors
What ∙ 160 pesos Daily The trainees will receive their

personal allowance daily allowance worth of 160
benefits will ∙ 1000 pesos for pesos. 1000 pesos is also allotted
participants PPE and load for their load allowance and PPE
get from allowance At the end of the assessment
taking the ∙ Starter kit (oven the trainee/s will receive
course? and baking starter kit (Oven and baking
tools) tools).
Learning Profile Implications

Factors
Educational ∙ ALS students ALS students, Junior/ Senior

Attainment ∙ Junior/ Senior High school students are allowed
High school to participate in the training.
students
Resource Profile Implications
Factors
Who will pay ∙ Non Trainees will not pay their

training fees Government training fees. Training fees will
and expenses? Organizations be
(Commission on shouldered by private
Audit) sponsors and NGO's.
∙ Private
Sponsors
Will trainees ∙ Non Trainees will not bring their

bring the Government training consumables. Training
required Organizations consumables will be included in
training (Commission on the training fees and expenses
consumables? Audit) that private sponsors and NGO’s
∙ Private will be paying.
Sponsors
10
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

Qualification Level: Level II
Course Description: This section gives the details of the contents of the basic,
common and core units of competency
required in BREAD AND PASTRY PRODUCTION NC II
Trainee Entry Requirements:

Trainees or students who wants to entry into 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: This course is designed to enhance the knowledge, skills and
attitude in bread and pastry production to prepare and present desserts, prepare and
display petit four in accordance with industry standards. It covers the basic, common
and core competencies. To obtain this, all units are prescribed for this qualification
must be achieved:
11
Basic Competencies
No. of Hours: 18 Hours
Unit of Module Title Learning Nominal
Competency Outcomes Duration
1. Participate 1.1 1. 1- 1 Obtain 4 hours

in workplace Participate and convey and 30
communication in workplace minutes
workplace information
communicati 1. 1-2
on Participate in
workplace
meetings and
discussion
1. 1-3
Complete
relevant
work
documents
2. Work in 2.1 Work in 2.1-1 Describe 4 hours

team team team role and and 30
environment environment scope minutes
2.1-2 Identify
own role and
responsibility
within team
2.1-3 Work as
a team
member
12
3. Practice 3.1 Practice 3.1-1 4 hours
career career Integrate and 30
professionalism professional personal minutes
is m objectives with
organizational
goals
3.1-2 Set and
meet work
priorities
3.1-3
Maintain
profession
al
growth and
development
4. Practice 4.1 Practice 4.1-1 Identify 4 hours

occupational occupational hazards and and 30
health and health and risks minutes
safety safety 4.1-2 Evaluate
procedures procedures hazards and
risks
4.1-3 Control
hazards and
risks
4.1-4
Maintain
OHS
awareness
13
Common Competencies
No. of Hours: 18 hours
Unit of Module Title Learning Nomin

Competency Outcomes al
Durati
o
n
1. Develop and 1.1 Develop 1.1-1 Seek 3

update and update information hours
industry industry on the 35
knowledge knowledge industry minutes
1.1-2 Update
industry
knowledge
2. Observe 2.1 Observe 2.1-1 Follow 3

workplace workplace hygiene hours
hygiene hygiene procedures 35
procedures procedures minutes
2.1-2 Identify
and prevent
hygiene risks
14
3. Perform 3.1 Perform 3.1-1 Plan 3
computer computer and hours
operations operations prepare 35
for minutes
task to be
undertaken
3.1-2 Input
data into
computer
3.1-3 Access
information
using
computer
3.1-4
Produce/
output
data
using
computer
system
3.1-5
Maintain
computer
equipment
and systems
4. Perform 4.1 Perform 4.1-1 Follow 3
workplace and workplace and workplace hours
safety practices safety practices procedures 35
for health, minutes
safety
and security
practices.
4.1-2 Deal
with
emergency
situations
15
4.1-3
Maintain
safe
personal
presentation
standards
5. Provide 5.1 Provide 5.1-1 Greet 3

effective effective customer hours
customer customer service 5.1-2 Identify 35
service customer minutes
needs
5.1-3 Deliver
service to
customer
5.1-4 Handle
queries
through
telephone, fax
machine,
internet and
email
5.1-5 Handle
complaints,
evaluation
and
recommenda
ti ons
16
Core Competencies
No. of Hours: 105 hours
Unit of Competency Module Title Learning Nominal

Outcomes Duration
1. Prepare and 1.1 Prepare 1.1-1 21 hours

produce bakery and produce Prepare
products bakery bakery
products products
1.1-2
Decorate
and
present
bakery
products
1.1-3 Store
bakery
products

produce pastry and produce Prepare
products pastry pastry
products products
2.1-2
Decorate
and
present
pastry
products
2.1-3 Store
pastry
products
present and present Prepare
gateaux, gateaux, sponge
tortes and tortes and and cakes
cakes cakes
17
3.1-2
Prepare
and use
fillings
3.1-3
Decorate
cakes
3.1-4
Present
cakes
3.1-5 Store
cakes
display petits fours and display Prepare
petits iced
fours petits
fours
4.1-2
Prepare
fresh
petits
fours
4.1-3
Prepare
marzipan
petits
fours
4.1-4
Prepare
carameli
ze
d petits
fours
4.1-5
18
Display
petits
fours
4.1-6 Store
petits
fours
19
5. Present desserts 5.1 Present 5.1-1 21 hours
desserts Present
and
serve
plated
desserts
5.1-2 Plan,
prepare
and
present
dessert
buffet
selection
or plating
5.1-3 Store
and
package
desserts
RESOURCES
TOOLS EQUIPMENT MATERIALS
QTY QTY QTY
12 Measuring 6 Commercial Cake flour

cup, solid Mixers with
complete
attachments
12 Measuring 1 Mechanical Bread Flour

cup, liquid Dough roller
(250 & 500
ml)
25 Measuring 1 Decker oven All-purpose

spoon
3 Cake turn 1 Compressor Sugar
table
20 Decorating 1 Dough cutter Yeast

tips
6 Rolling pins Butter
6 Pie pan Margarine

sizes 6, 8,
10
6 Sheet pans Butter

(French
bread)
21
6 Pie cutter Cooking oil
6 Rubber Lard
scrapper
6 Palette knife All

purpose
cream
6 Cake stand Whipping

with tier cream
6 Cake pillars Confection

er sugar
6 Sauce pan, Knox gelatin

s/s
6 Ladles s/s Flaked

almonds
6 Knives s/s Chocolate

with plastic chips
handle
6 Chopping Chocolate,
board, color shredded
coded
6 Scale 2, 10 Cherries
Kg/s. with stem
6 Grater Cherries
22
6 Wooden Food colors
spoons
6 Beaters Tropical
fruits
12 Mixing bowl 4 Gas range Whole

sets ( 6 pcs per wheat, rye,
set) multi grain
6 Wire whisk 1 Upright freezer Cream

cheese
TOOLS EQUIPMENT MATERIALS
QTY QTY QTY
6 Muffin pan, 1 Refrigerator Paper cups

small
6 Muffin pan, Tulip paste

medium
6 Muffin pan, Sugar lace

big
6 Loaf pan, Pineapple juice
small
23
6 Loaf pan, Cointreau
medium
6 Loaf pan, big
4 Rectangular TRAINING MATERIALS:

pan
1x8x8
6 Round pan Wilton decorating

6,8, 10, 12, magazine, video
14, 16
6 Pie pan Good Housekeeping

Baking Book
6 Flour sifter
6 Strainer
3 Double boiler
Piping bags
Coupler
Facilities
The Bread and Pastry Production workshop must be of concrete structure.

Based on the class size of 25 students/trainees, the space requirements for
the teaching/learning and circulation areas are as follows:
Space Size in Meters Area in Total Area

Requirement Sq. in Sq.
Meters Meters
Lecture/Demo 8x5m 40 sq. m. 40 sq. m.

Area
Student/train 1x1m 1 sq. m. 25 sq. m.

ee working
space
Laboratory 8 x 5 sq. m. 40 sq. m. 40 sq. m.
Learning 3 x 5 sq. m. 15 sq. m. 15 sq. m.

Resource Center
Facilities/Equip 36 sq. m.
ment/Circulatio
n Area
Assessment Methods
∙ Demonstration
∙ Observation
∙ Interviews/Questioning
∙ Individual/Group Project or Report
∙ Written Examination
Course Delivery
● Modular/Self-paced
● Peer teaching/Mentoring
● Dualized mode of training delivery
● Project-based instruction
● Distance Learning
Qualification of Instructors/Trainers:
● 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 trainer
MODULES OF INSTRUCTION
BASIC COMPETENCIES
BREAD AND PASTRY PRODUCTION NC II
BASIC 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: 4 hours and 30 minutes
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the students/trainees must be able to:

1. Obtain and convey workplace information
2. Complete relevant work related documents
3. Participate in workplace meeting and discussion
LO 1: Obtain and Convey Workplace Information
ASSESSMENT CRITERIA:
1. Specific and relevant information is accessed from appropriate resources
2. Effective questioning, active listening and speaking skills are used to
gather and convey information.
3. Appropriate medium is used to transfer information and ideas
4. Appropriate nonverbal communication with supervisors and
colleagues are identified and followed
1.5 Defined workplace procedure for location and storage of information are
used
CONTENT:
 Methods of Communication
 Communication skills and tools
 Questioning Technique
CONDITIONS:
The students/trainees must be provided with the following:
● Simulated workplace environment

● Technological tools e.g., Fax machine, telephone, and internet
● Variety of information and writing materials
METHODOLOGIES:
 Direct Observation
 Oral Interview and Written Test
ASSESSMENT METHODS:
 Interview
LO2 COMPLETE RELEVANT WORK RELATED DOCUMENTS

2.1 Team meetings are attended on time.
2.2 Own opinions are clearly expressed and those of others are listened to without
interruption.
2.3 Meeting inputs are consistent with the meeting purpose and established
protocols 2.4 Workplace interactions are
conducted in a courteous manner
2.5 Questions about simple routine workplace procedures and maters concerning
working conditions of employment are asked and responded to.
2.6 Meetings outcomes are interpreted and implemented
CONTENTS:
 Data Recording
 Policies of the Organization
 Basic Mathematics Procedures
CONDITIONS:
● Personal computer or Laptop

● Internet Connection
● Writing Materials
METHODOLOGIES:
● Discussion
● Brainstorming
ASSESSMENT METHODS:
● Direct observation
● Interview
L03: PARTICIPATE IN WORKPLACE MEETING AND DISCUSSION

1. Range of forms relating to conditions of employment are completed accurately
and legibly
2. Workplace data is recorded on
standard workplace forms and documents 3.3 Basic mathematical processes
are used for routine calculations
3. Errors in recording information of forms/ documents are identified and
properly acted upon
4. Reporting requirements to supervisor are completed according to organizational
guidelines.
CONTENTS:
 Workplace Information
 Protocols
CONDITIONS:

● Communication tools
● Variety of information’s
METHODOLOGIES:
● Discussion
 Brainstorming
ASSESSMENT METHODS:
● Direct observation
● Interview
BASIC COMPETENCY: WORK IN TEAM ENVIRONMENT
MODULES TITLE: WORKING IN TEAM ENVIRONMENT UNIT DESCRIPTOR:
This unit covers the skills, knowledge and attitudes to identify role and
responsibility as a member team.
Nominal Duration: 4 hours and 30 minutes

Summary of Learning Outcomes:
1. Describe team role and scope
2. Identify own role and responsibility within team
3. Work as a team member
LO1 DESCRIBE TEAM ROLE AND SCOPE

1. The role and objective of the team is identified from available sources of
information
2. Team parameters, reporting relationships and responsibilities are identified
from team discussions and appropriate external sources
CONTENT:
 Team’s objection
 Role of a team
 Structure of the team
CONDITIONS:
1. Access to relevant workplace or appropriately simulated environment where
assessment can take place
2. Materials relevant to the proposed activity or tasks
METHODOLOGIES:
1. Simulation
2. Case Studies
ASSESSMENT METHODS:
1. Observation
2. Written Test
LO2 .Identify own role and responsibility within team
1. Individual role and responsibilities within the team environment are
identified
2. Roles and responsibility of other team members are identified and
recognized
3. Reporting relationships within team and external to team are identified
CONTENTS:
 Different connections inside or outside a team
 Roles and responsibilities of each member in a team
CONDITIONS:
 Access to relevant workplace or appropriately simulated environment where
 Materials relevant to the proposed activity or tasks
METHODOLOGIES:
3. Simulation
4. Case Studies
ASSESSMENT METHODS:
3. Oral Questioning
4. Individual Observation
LO3 . Work as a team member

3. Observed protocols in reporting using standard operating procedures
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
CONTENT:
 Protocols and Procedures in Work
 Skills in Communication
 Different Modes of Communication
CONDITIONS:
 Access to relevant workplace or appropriately simulated environment where
 Materials relevant to the proposed activity or tasks
METHODOLOGIES:
5. Simulation
6. Case Studies
ASSESSMENT METHODS:
5. Observation
BASIC COMPETENCY: PRACTICE CAREER PROFESSIONALISM
MODULE TITTLE: PRACTICING CAREER PROFESSIONALISM UNIT DESCRIPTOR:
This unit covers the knowledge, skills and attitudes in promoting career growth and
advancement.
NOMINAL DURATION: 4 hours and 30 minutes
1. Integrate personal objectives with organization goals
2. Set and meet work priority
3.Maintain professional growth and development
LO1. Integrate Personal Objectives with Organization Tools

1. Personal growth and work plans are pursued towards improving the
qualifications set for the profession
2. Intra- and interpersonal relationships are maintained in the course of

managing oneself based on performance evaluation
3. Commitment to the organization and its goal is demonstrated in the
performance of duties
CONTENT:
 Personal Practices
 Skills in Communication
 Interpersonal and Intrapersonal Skills in Communication
CONDITIONS:
The trainees must be provided with the following:
 Workplace Environment
METHODOLOGIES:
 Lecture
 Demonstration
ASSESSMENT METHODS:
 Oral Interview
LO2 SET AND MEET WORK PRIORITIES
1. Competing demands are prioritized to achieve personal, team and
organizational goals and objectives.
2. Resources are utilized efficiently and effectively to manage work priorities

and commitments
3. Practices along economic use and maintenance of equipment and
facilities are followed as per established procedures.
CONTENTS:
 Workplace Policies
 Values and Ethics in and outside the Workplace
CONDITIONS:
 Learning Guides
 Company Policies and Regulations\
METHODOLOGIES:
 Brainstorming
 Demonstration
ASSESSMENT METHODS:
 Observation
 Written Test
LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT

3.1 Trainings and career
opportunities are identified and availed of based on job requirements.
3.2 Recognitions are sought/ received and demonstrated as proof of career
advancement
3.3 Licenses and/ or certifications relevant to job and career are obtained
renewed
CONTENTS:
 Company Policies
 Work Values and Ethics
 Job Requirements
CONDITIONS:
 Assessment Location
 Scenarios
METHODOLOGIES:
 Lecture
 Demonstration
ASSESSMENT METHODS
 Interview
 Observation
 Simulation
BASIC COMPETENCY: PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
UNIT CODE: 500311108
UNIT DESCRIPTOR: This unit covers the outcomes required to
comply with regulatory and
organizational requirements for
occupational health and safety.
NOMINAL DURATION: 4 hours and 30 minutes
QUALIFICATION LEVEL: NC II
SUMMARY OF LEARNING OUTCOMES

Upon completion of this module, the students/trainees must be able to
LO1. Identify hazards and risks.
LO2. Evaluate hazards and risks.
LO3. Control hazards and risks.
LO4. Maintain OHS awareness.
LO1. Identify hazards and risks
 Safety regulations and workplace safety and hazard control practices and
procedures are clarified and explained based on organization procedures
 Hazards/risks in the workplace and their accompanying indicators are
recognized in accordance with organizational procedures to reduce or
eliminate risk to coworkers, the workplace, and the environment.
 Contingency measures workplace accidents, fires, and other emergencies are
acknowledged and responds in accordance with organizational protocols.
CONTENTS:
 Safety regulations
CONDITIONS:
 Simulated workplace environment
 Modules
METHODOLOGIES:
 Discussion
 Brainstorming
ASSESSMENT METHODS:
 Oral Questioning
 Written Exam
LO2. EVALUATE HAZARDS AND RISKS
 Maximum tolerated limits are defined in terms of threshold limit values
(TLV) that, if exceeded, will create harm or damage.
 Hazards' effects are examined.
 In compliance with workplace standards and relevant workplace OHS legislation,
OHS issues and/or concerns, as well as recognized safety hazards, are reported
to designated individuals.
CONTENTS:
 Hazards
 Risk
 Methods to avoid hazards and risks
CONDITIONS:
 PPE
 Modules
METHODOLOGIES:
 Demonstration
 Group interaction
 Symposium
ASSESSMENT METHODS:
 Written examination
 Interview
 Simulation
LO3. CONTROL HAZARDS AND RISKS
 Occupational Health and Safety (OHS) Procedures for controlling hazards/risks
in the workplace are constantly followed.
 In accordance with the organization's OHS rules, procedures for dealing with
workplace accidents, fires, and emergencies are followed.
 Personal Protective Equipment (PPE) is properly worn in accordance with the
organization's OHS policies and procedures.
 In the event of a workplace emergency,
appropriate help is offered in accordance with established organization protocol.
CONTENTS:
 Occupational Health and Safety procedures
 Personal Protective Equipment
 Contingency Measures and Procedures
CONDITIONS:
 PPE
 OHS Procedures
 Learning Materials
METHODOLOGIES:
 Role play
 Lecture
 Group Discussion
ASSESSMENT METHODS:
 Demonstration
 Written Examination
LO4. MAINTAIN OHS AWARENESS
 Emergency-related drills and trainings are carried out in accordance with the
organization's policies and procedures.
 OHS personal records are accomplished and updated according to workplace
standards.
CONTENTS:
 Emergency-related Drills and Trainings
 OHS Personal Records
CONDITIONS:
 PPE
 Health records
 Workplace or assessment location
 OHS personal records
METHODOLOGIES:
 Role play
 Lecture
 Group Discussion
ASSESSMENT METHODS:
 Portfolio Assessment
 Demonstration
UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY
KNOWLEDGE
MODULE TITLE : DEVELOPING AND UPDATING

INDUSTRY KNOWLEDGE
MODULE DESCRIPTOR : This competence module focuses on the

To get access to, grow, and update industry
expertise, you'll need the following information,
skills, and attitude. It entails gathering industry
information and keeping up with industry
developments.
NOMINAL DURATION : 3 hours
QUALIFICATION LEVEL : NC II
Students/trainees must be able to do the following after completing this module:

LO1. Look for industry information.
LO2. Keep your industry expertise up to date
LO1. LOOK FOR INDUSTRY INFORMATION
1. Sources of specific information on a certain industry or field of work are accurately

recognized, accessed, and updated.
2. For successful work performance in line with job requirements, industry knowledge is
appropriately applied to day-to-day work operations.
CONTENTS:
● Information resources
● Industry-related information
CONDITIONS:
● References books
● Lecture Manuals
METHODOLOGIES:
● Group discussion
ASSESSMENT METHODS:
● Oral Questioning
● Written Examination
LO2. KEEP YOUR INDUSTRY EXPERTISE UP TO DATE
1. Informal and/or formal research is utilized to keep broad industry information up

to date, which is then shared with customers and coworkers.
CONTENTS:
● Information sources
● Information to assist effective work performance
CONDITIONS:
● Industry source and knowledge

● Manuals
METHODOLOGIES:
● Lecture
● Small group discussion
ASSESSMENT METHODS:
● Interview
● Portfolio of industry information related to trainee’s work
COMMON COMPETENCY: LO1. FOLLOW WORKPLACE PROCEDURES FOR
HEALTH, SAFETY AND SECURITY PRACTICES
 In accordance with legislation, regulations, and enterprise processes, proper
health, safety, and security procedures are followed.
 Breaches of health, safety, and security procedures are recognized and reported
according to company policy.
 Suspicious behavior or unexpected events are reported in accordance with
company policy.
CONTENTS
 Safety and Health Management System
 Accident and Dangerous Occurrence Reporting
CONDITIONS:
 Manual for the Safety and Health Management System
 Accident Reporting Guidelines
 Information Sheets
 Activity Sheets
 Simulated Workplace Environment
METHODOLOGIES:
 Lecture Discussion
 Demonstration
ASSESSMENT METHODS:
 Performance Criteria
 Observation
 Written Test
 Simulation
LO1. FOLLOW WORKPLACE PROCEDURES FOR HEALTH, SAFETY AND SECURITY

PRACTICES
 In accordance with legislation, regulations, and enterprise processes, proper health, safety, and
security procedures are followed.
 Breaches of health, safety, and security procedures are recognized and reported according to
company policy.
 Suspicious behavior or unexpected events are reported in accordance with company policy.
CONTENTS
 Safety and Health Management System
 Accident and Dangerous Occurrence Reporting
CONDITIONS:
 Manual for the Safety and Health Management System
 Accident Reporting Guidelines
 Information Sheets
 Activity Sheets
METHODOLOGIES:
 Lecture Discussion
 Demonstration
ASSESSMENT METHODS:
 Performance Criteria
 Observation
 Written Test
 Simulation
LO2. DEAL WITH EMERGENCY SITUATIONS
 Within the extent of each individual's duty, emergency and possible emergency
circumstances are identified and necessary action is taken.
 Emergency procedures are followed in accordance with company policies.
 Colleagues are sought for assistance in resolving or responding to emergency
situations.
 Details of emergency circumstances are reported in accordance with company
policy.
CONTENTS:
 2016 Regulations on Safety, Health, and Welfare at Work (General Application).
 Safety and Health Policy
 Critical and Safety and Health Issues
 Accidents and Incident Report
CONDITIONS:
 Copy of the 2016 Regulations on Safety, Health, and Welfare at Work (General
Application).
 Safety and Health Policy
 Emergency Plan
METHODOLOGIES:
 Lecture
 Demonstration
ASSESSMENT METHODS:
 Simulation
LO3. MAINTAIN SAFE PERSONAL PRESENTATION STANDARDS
 Personal safety standards are identified and followed in accordance with
company regulations.
CONTENTS:
 Personal Presentation Skills
 Maintain Safe Personal Presentation Standard
 Workplace Hygiene Procedures
CONDITIONS:
The students/trainees must be provided with the following: a
 Personal Hygiene Kit
 Standards of Personal Presentation and Hygiene
 Personal Presentation Skill (Video)
METHODOLOGIES:
 Group Interaction
 Discussion
 Simulation
ASSESSMENT METHODS:
 Written Examinations
 Interview
 Practical Demonstration
CORE COMPETENCY: OBSERVE WORKPLACE HYGIENE
PROCEDURE
UNIT CODE: TRS311202
UNIT DESCRIPTOR: This unit of competency deals with the
knowledge, skills and attitudes in observing
workplace hygiene procedures. It includes
following hygiene procedures and
identifying and preventing hygiene risks.
NOMINAL DURATION: 3 hours 35 minutes
QUALIFICATION LEVEL: NC II

LO1. Follow hygiene procedures
LO2. Identify and prevent procedures
LO1. FOLLOW HYGIENE PROCEDURES
 Hygiene procedures in the workplace are implemented in accordance with
company and legal standards.
 Handling and storage of items in accordance
CONTENTS:
 Personal Hygiene at Workplace
 Handling and Storage of Items in a Workplace
CONDITIONS:
 Safety Handling of Foods Procedures
 PPE
 Hygiene and Sanitation Policy
METHODOLOGIES:
 Lecture Demonstration
 Video Presentation
 Symposium
ASSESSMENT METHODS:
 Practical Demonstration
LO2. IDENTIFY AND PREVENT PROCEDURES
 In accordance with company procedures, potential hygiene risks are identified.
 Actions to minimize and remove risks are conducted within the limits of
individual enterprise responsibility and legal requirements.
 Hygiene risks that are beyond the control of individual employees are reported to
the relevant person for further investigation.
CONTENTS:
 Potential Hygiene Risk
 Hygiene Procedures and Hygiene Hazard
 Minimizing Hygiene Risk in a Workplace
CONDITIONS:
 Hierarchy of Controls
 Contingency Plan
 Occupational Health and Safety (OHS) Policy
 PPE
METHODOLOGIES:
● Group Interaction
● Discussion
ASSESSMENT METHODS:
● Written examination
● Practical demonstration
UNIT OF COMPETENCY : PERFORM COMPUTER OPERATIONS
MODULE TITLE : PERFORMING COMPUTER OPERATIONS
MODULE DESCRIPTOR : This unit includes the following topics:

knowledge, skills, and attitudes. Computer
operations necessitate certain attitudes and
ideals, which include Using the right gear and
software, you can input, access, produce, and
transport data.

LO1. Plan and prepare for the work at hand.
LO2. Entering data onto a computer
LO3. Using a computer to access information
LO4. Using the computer system, create and output data.
LO5 Maintain computer hardware and software.

LO1. PLAN AND PREPARE FOR THE WORK OF HAND
1. Tasks are planned, needs are identified, and suitable hardware and software are chosen in
accordance with the job and to guarantee compliance with OHS guidelines and
procedures
CONTENTS:
● Hardware
● Software
● OHS guidelines and procedures
CONDITIONS:

● Computer set and accessories
● Learning Materials
METHODOLOGIES:
● Lecture
● Demonstration
ASSESSMENT METHODS:
● Simulation
LO2. ENTERING DATA ONTO A COMPUTER
1. According to corporate procedures, input data/data is entered into the computer

and/or storage media using the relevant program/application.
2. Standard operating procedures are followed to ensure that information is accurate
and saved.
3. Work is carried out in accordance with ergonomic requirements.
CONTENTS:
● How to check information

● Ways to input data into computer
CONDITIONS:

METHODOLOGIES:
● Lecture
● Demonstration
ASSESSMENT METHODS:
● Simulation
LO3. USING A COMPUTER TO ACCESS INFORMATION
1. The correct program/application includes the necessary information and is

appropriately selected in accordance with business and/or standard processes.
2. In navigation, desktop icons are appropriately picked, opened and closed, and
keyboard techniques are followed in accordance with OH&S standards.
CONTENTS:
● Desktop Icons
● Keyboard techniques based on OHS requirements
● Ways to access information
CONDITIONS:

METHODOLOGIES:
● Lecture
● Demonstration
● Video Presentation
ASSESSMENT METHODS:
● Simulation
LO4. USING THE COMPUTER SYSTEM, CREATE AND OUTPUT DATA
1. The data is processed with the use of software commands.

2. Data is printed and files are exchanged between systems that are compatible.
Computer hardware/peripheral devices were needed to be used in compliance with
standard operating procedures.
CONTENTS:
● Software commands
● Procedures and techniques used in producing data
● Keyboard techniques based on OHS requirements
CONDITIONS:

METHODOLOGIES:
● Lecture
● Demonstration
ASSESSMENT METHODS:
● Simulation
LO5. MAINTAIN COMPUTER HARDWARE AND SOFTWARE
1. Cleaning, minor maintenance, and consumable replacement are all

carried out.
2. Standard operating protocols are followed for basic file management,
guaranteeing data security, doing frequent back-ups, and performing virus
checks.
CONTENTS:
● Storage media
● Ergonomic guidelines
● Maintenace
CONDITIONS

METHODOLOGIES
● Lecture
● Demonstration
ASSESSMENT METHODS:
● Simulation
UNIT OF COMPETENCY : PROVIDE EFFECTIVE CUSTOMER
SERVICE
MODULE TITLE : PROVIDING EFFECTIVE CUSTOMER

SERVICE
MODULE DESCRIPTOR : This competency module focuses on the order

to provide good customer service, you must
have the following knowledge, abilities, and
attitudes. It includes welcoming customers,
determining customer requirements, providing
service to consumers, and answering
customer inquiries by phone and fax.
Managing complaints, evaluation, and
communication through machine, internet, and
email, as well as handling complaints,
evaluation, and communication
recommendation.
LO1. Welcome the customer.
LO2. Determine the demands of your customers.
LO3. Customer assistance is provided.
LO4. Answer questions by phone, fax, the internet, and email.
LO5. Complaints, evaluations, and suggestions

LO1. WELCOME THE CUSTOMER
1. Guests are received according to company policy.

2. The use of both verbal and nonverbal communication is suitable in the scenario.
3. It is proved that the individual is sensitive to cultural and social distinctions.
CONTENTS:
● Providing Effective Customer Service

● Verbal and Non-verbal Communication Skills in a Workplace
● Cultural Sensitivity in a Workplace
CONDITIONS:
● Standard Operating Procedures of Greeting the Guests

● Verbal and Non-Verbal Communication Guides
METHODOLOGIES:
● Lecture
● Role Play
ASSESSMENT METHODS:
● Demonstration
LO2. DETERMINE THE DEMANDS OF THE CUSTOMERS
1. Customer demands are appraised for urgency and personal limitations in satisfying
customer wants are appropriately identified using appropriate interpersonal skills.
2. Information is offered to customers.
CONTENTS:
● Basic Needs of a Client

● Urgent needs of a Client
● Interpersonal Skills and Customer Relations
CONDITIONS:
● Standard Requirements for the Basic Needs of the Customer

● Standard Requirements for the Urgent Needs of the Customer
● Customer Relations Technique
● Interpersonal Skills Assessment Guide
METHODOLOGIES:
● Lecture Handouts
● Symposium
● Group Discussion
● Role play
ASSESSMENT METHODS:
● Simulation
● Portfolio Assessment
LO3. CUSTOMER ASSISTANCE IS PROVIDED
1. Customers' requests are promptly fulfilled in accordance with company policies.

2. To ensure high-quality service delivery, appropriate rapport and opportunities to
improve service and product quality are maintained.
CONTENTS:
● Proper Ways on Addressing the Needs of Customer

● Providing Quality Service on a Customer
CONDITIONS:
● Lecture Manuals
METHODOLOGIES:
● Demonstration
● Brainstorming
● Lecture
ASSESSMENT METHODS:
● Simulation
● Case Studies
LO4. ANSWER QUESTIONS BY PHONE, FAX, THE INTERNET, AND EMAIL
1. To determine client requirements, make effective use of the telephone, computer,

fax machine, and the internet.
2. In accordance with corporate protocol, queries/information are documented and
dealt with swiftly and properly.
CONTENTS:
● Uses of Technology in handling queries in a workplace

● Functions of Telephone, Fax Machine, Internet and Email on a workplace
● Recording customer’s queries in line with workplace procedure
CONDITIONS:
● Telephone Technique
● Internet Etiquette
● Fax Machine Manual
● Customer Service Tools
METHODOLOGIES:
● Role Play
● Lecture
ASSESSMENT METHODS:
● Demonstration
● Interview
LO5. COMPLAINTS, EVALUATIONS, AND SUGGESTIONS
1. With a grin and eye-to-eye contact, guests are welcomed.

2. The nature and specifics of the complaint are determined and agreed upon,
appropriate action is taken to fix the issue, and responsibility for resolving the issue
is assigned within the scope of duty.
CONTENTS:
● Proper Way of Answering Complaints aligned with workplace procedure

● Nature and Details of Complaint
● Handling Customer’s Complaints
CONDITIONS
● Guideline on Complaint Handling inside a workplace

● Step-by-Step Guide: How to Handle Customer Complaints
METHODOLOGIES
● Role Play
● Lecture
ASSESSMENT METHODS:
● Written examination
● Interview
CBC Bread and Pastry Production NC II - 50 -

CORE COMPETENCY : PREPARE AND PRODUCE BAKERY
PRODUCTS
MODULE TITLE : PREPARING AND PRODUCING

BAKERY PRODUCTS
MODULE DESCRIPTOR : This module of competency deals with the

knowledge and skills required by
bakers and pastry cooks (pâtissiers) to
prepare and produce a range of high-
quality bakery products in commercial
food production environments and
hospitality establishments.
Upon completion of this module, the students/trainees must be
able to:
LO1. Prepare bakery products
LO2. Decorate and present bakery
products
LO3. Store bakery products

LO1. PREPARE BAKERY PRODUCTS
1. Required ingredients are selected, measured and weighed in accordance

with recipe or production specification and established standards and
procedures.
2. A variety of bakery products are prepared based on standard mixing
procedures/formulation/recipes and desired product characteristics.
CONTENTS:
● Ingredients
● Various bakery product and its characteristics
● Appropriate baking tools and equipment
● Baking techniques and conditions
● Baking enterprise requirements and
standards CONDITIONS:
● Commercial kitchen environment using industry-current equipment for

making a variety of specialized bakery products
● Baking ingredients
● Baking recipes
● Learning modules
● Personal Protective
Equipment METHODOLOGIES:
● Discussion
● Demonstration
ASSESSMENT METHODS:
● Oral Questions
● Practical Demonstration
● Observation

LO2. DECORATE AND PRESENT BAKERY PRODUCTS
1. Bakery products are filled and decorated as needed and appropriate,

following standard recipes and/or enterprise standards and
customer choices
2. Bakery products are finished to the specifications of the desired product.
CONTENTS:
● Fillings and coating/icing, glazes and decorations

● Bakery product
finishing CONDITIONS:
● Commercial kitchen environment

● Decorating tools and equipment for baking
● Information Sheets
● Activity Sheets
● Discussion
● Demonstration
ASSESSMENT METHODS:
● Oral questioning
● Observation

LO3. STORE BAKERY PRODUCTS
1. Packaging are selected correctly to preserve the freshness and eating

qualities of the product.
CONTENTS:
● Storage conditions
● Labeling
● Refrigeration, chilling and freezing
● Corrective Steps in Quality Control
● Optimizing Shelf
Life CONDITIONS:
● Commercial Kitchen Environment

● Tools and Equipment for Storing
● Storage Guidelines
● Activity Sheets and information sheets
● Lecture
● Demonstration
ASSESSMENT METHODS:
● Observation

CORE COMPETENCY : PREPARE AND PRODUCE PASTRY
PRODUCTS
MODULE TITLE : PREPARING AND PRODUCING

PASTRY PRODUCTS
MODULE DESCRIPTOR : This module of competency deals with

knowledge and skills required by
bakers and pastry cooks (pâtissiers) to
prepare and produce a range of high-
quality pastry products in commercial
hospitality establishments.
able to: LO1. Prepare and produce pastry products.
LO2. Decorate and present pastry
products. LO3. Store pastry products.

LO1. PREPARE AND PRODUCE PASTRY PRODUCTS
1. Required ingredients are selected, measured and weighed according to

recipe or production requirements and established standards and
procedures.
2. Standard mixing procedures/formulation/recipes and desired product
qualities are used to make a variety of pastry products.
3. The required oven temperature for baked items is determined by the
desired qualities, recipe parameters, and business practices.
CONTENTS:
● Ingredients in pastry making

● Variety of pastry product and its characteristics
● Aspects of pastry products
● Appropriate equipment
● Underlying principles in making pastry products
CONDITIONS:
● Commercial Kitchen
● Ingredients
● Pastry recipe
● Learning module
● Discussion
● Demonstration
ASSESSMENT METHODS:
● Observation

LO2. DECORATE AND PRESENT PASTRY PRODUCTS
1. Pastry products are filled and decorated according to standard

recipe, company standards, and client preferences, as needed and
appropriate.
CONTENTS:
● Fillings and coating/icing, glazes and decorations

● Pastry product
finishing CONDITIONS:
● Commercial kitchen environment

● Decorating tools and equipment for baked goods
● Information sheets
● Activity sheets
● Discussion
● Demonstration
ASSESSMENT METHODS:
● Interview/Oral Questions

LO3. STORE PASTRY PRODUCTS
1. Baked pastry items are stored in accordance with defined methods and
standards
2. Packaging are selected appropriate for the preservation of product

freshness and eating characteristics
CONTENTS:
● Storage conditions
● Use of appropriate containers and labels
● Refrigeration, chilling and freezing
● Portion control
● Optimizing shelf
life CONDITIONS:
● Commercial Kitchen Environment

● Tools and Equipment for Storing
● Storage Guidelines
● Activity Sheets and information sheets
● Lecture
● Demonstration
ASSESSMENT METHODS:
● Observation of practical demonstration

● Oral Question

CORE COMPETENCY : PREPARE AND PRESENT GATEAUX,
TORTES, AND CAKES
MODULE TITLE : PREPARING AND PRESENTING

GATEAUX, TORTES, AND CAKES
MODULE DESCRIPTOR : This unit covers the knowledge and

skills required by bakers and pastry
cooks (pâtissiers) to produce,
fill, decorate and present a range of
specialized sponges and cakes, where
finish, decoration and presentation of a
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
Assessment Criteria:
1. Ingredients are selected, measured and weighed in accordance with

enterprise practices and customer practices and recipe requirements.
2. Appropriate equipment is utilized in accordance with the pastry

requirements, as well as bakery items.
3. Sponges and cakes are baked and prepared at the proper oven
temperature and accordance to recipe specifications, techniques and
conditions and desired product characteristics.
4. Sponges and cakes are cooled according to established standards

and procedures.
CONTENTS:
1. Specialist Cakes and Sponges variation

2. Techniques and conditions for baking specialized cakes
3. Ingredients used in producing specialized cakes.
4. Characteristics of Sponge cakes.
5. Appropriate equipment utilized in preparing and baking Sponge
and Cakes.
CONDITIONS:
1. Ingredients in making sponges and cakes

2. Commercial kitchen environment
3. Recipe of baking Cakes
4. Activity sheets
5. Information sheets
6. Personal Protective Equipment (PPE)
METHODOLOGIES:
1. Lecture
2. Actual Demonstration
3. On-the-job training
4. Video Presentation
ASSESSMENT METHODS:
1. Oral Questioning
2. Written Examination
3. Observation
4. Demonstration
LO2. PREPARE AND USE FILLINGS
ASESSMENT CRITERIA:
1. Standard sponges and cakes are filled and assembled in

accordance with standard recipe specifications, enterprise and
customer preferences.
2. Garnishes, glazes, and finished are applied according to specified

techniques and standards.
3. Coatings and sidings are chosen based on the qualities of the

product characteristics and required recipe specifications.
CONTENTS:
1. Coatings and siding

2. Assembling/Filling layered cakes
3. Varieties of fillings and its unique characteristics
CONDITIONS:
1. Workplace Station
2. Ingredients
3. Filling recipes
4. Learning Modules
5. Personal Protective Equipment
METHODOLOGIES:
1. Lecture/Discussion
ASSESSMENT METHODS:
1. Observation
4. Oral Questioning
LO3. DECORATE CAKES
ASESSMENT CRITERIA:
1. Sponge cakes are decorated according to established standard

recipes and enterprise practices.
CONTENTS:
1. Different types of Icing

2. Glazes and jellies
3 Marzipan Coatings
4. Fondants
5. Equipment in cake decorations
CONDITIONS:
1. Workplace station
2. Decorating tools and equipment for baked goods
3. Information sheets and activity sheets
METHODOLOGIES:
2. Demonstration
3. Video presentation
ASSESSMENT METHODS:
1. Oral interview/questioning
2. Written test
3. Observation
LO4. PRESENT CAKES
ASESSMENT CRITERIA:
1. Cakes are presented in accordance with the expectations of the

customer.
2. The product freshness, appearance and eating qualities are

maintained.
3. In accordance with the enterprise specifications and customer

preferences, the cakes are marked or cut portion controlled.
CONTENTS:
1. Procedures of presenting cakes

2. Technique and condition in the cake presentation
3. Enterprise standard in presenting cakes
CONDITIONS:
2. Learning modules
3. Enterprise specifications in presenting cakes
4. Personal protective equipment (PPE)
METHODOLOGIES:
2. Demonstration
ASSESSMENT METHODS:
2. Written test
3. Observation
LO5. STORE CAKES
ASESSMENT CRITERIA:
1. The cakes are stored in accordance with established product

standards.
2. Cakes are stored in accordance with established standards.
CONTENTS:
1. Different storage methods

2. Refrigeration, chilling and freezing
3. Airtight containers
4. Temperature-controlled cabinets
CONDITIONS:

2. Tools and equipment for storing cakes
3. Standard storage guidelines
4. Information sheets and activity sheets
5. Personal Protective Equipment
METHODOLOGIES:
2. Demonstration
ASSESSMENT METHODS:
2. Written test
3. Observation
CORE COMPETENCY : PREPARE AND DISPLAY PETIT FOURS
MODULE TITLE : PREPARING AND DISPLAYING PETIT FOURS
MODULE DESCRIPTOR : This module of competency applies to the

knowledge and skills required by bakers
and pastry cooks (pâtissiers) in commercial
hospitality establishments. It covers the
production, display and service of a wide
range of petits fours including petits fours
glazes, marzipan-based petits fours and
caramelized fruits and nuts served as petits
fours, to a level of high and consistent quality.
LO1. Prepare iced petits four
LO2. Prepare fresh petits four
LO3. Prepare marzipan petits four
LO4. Prepare caramelized petits four
LO5. Display petits four
LO6. Store petits four

LO1. PREPARE ICED PETITS FOURS
1. Sponges and bases are prepared, cut, and assembled in accordance with
standard recipes and enterprise requirements and practices.
2. Decorations and fondant icing are used in accordance with the

established standards and procedures.
CONTENTS:
1. Petit fours characteristics

2. Standard and principles in making petit fours
CONDITIONS:
2. Tools and equipment
3. Information Sheets
4. Activity Sheets
Methodologies:
1. Lecture
ASSESSMENT METHODS:
1. Oral Questioning
3. Observation
4. Demonstration
LO2. PREPARE FRESH PETIT FOURS
1. Fillings, garnishes, glazes, and finishes are all utilized according to the
recipe.
2. A variety of small choux paste shapes are baked and decorated in line
with established standards and procedures.
3. Bake sweet paste is made, blended and decorated in accordance with
establishment standards and procedures.
CONTENTS:
1. Conditions in preparing fresh petit fours

2. Standard procedures in preparing fresh petit fours
3. Choux paste
4. Baked paste
CONDITIONS:
1. Commercial Kitchen
2. Ingredients
4. Learning modules
Methodologies:
1. Lecture
ASSESSSMENT METHODS:
1. Oral Questioning
3. Observation
4. Demonstration
LO3. PREPARE MARZIPAN PETIT FOURS
1. The quality marzipan is flavored and molded to make mini-sized fruits

in lined with enterprise and client requirements.
2. In accordance with enterprise practice, marzipan fruits are coated to
preserve desired eating characteristics.
CONTENTS:
1. Quality marzipans characteristics

2. Preparing marzipan fruits
CONDITIONS:

3. Learning modules
Methodologies:
1. Lecture
ASSESSMENT METHODS:
1. Oral Questioning
3. Observation
4. Demonstration
LO4. PREPARE CARAMELIZED PETIT FOURS
1. According to specifications and enterprise standards, the dried fruits

or nuts are filled with flavored marzipan and coated with pale amber-colored
caramel.
2. Fresh fruits/fruit segments are selected and filled with pale amber-
colored caramel, glazed, or any coating specified by the enterprise
CONTENTS:
1. Caramelized petit fours characteristics and variety
CONDITIONS:

2. Ingredients and Recipe
4. Learning material
Methodologies:
1. Lecture
ASSESSMENT METHODS:
1. Oral Questioning
3. Observation
4. Demonstration
LO5. DISPLAY PETIT FOURS
1. Petits fours are attractively exhibited to enhance customer appeal.

2. Appropriate receptacles for petits fours are selected and prepared.
CONTENTS:
1. Receptacles
2. Working methods in displaying petit fours
CONDITIONS:
3. Guidelines in displaying petit fours
Methodologies:
1. Lecture
ASSESSMENT METHODS:
1. Oral Questioning
3. Observation
4. Demonstration
LO6. STORE PETIT FOURS
1. Petit fours are packaged according to specified procedures and criteria.

2. Petit fours are stored at the right temperature and under the right conditions
to ensure maximum eating qualities, appearance and freshness.
CONTENTS:
1. Proportion control and yield

2. Storage conditions for petit fours
3. Optimizing shelf life
CONDITIONS:
1. Preparation, decoration and presentation of a range of petits fours within

typical workplace conditions.
2. Ingredients
3. Commercial kitchen environment using industry-current equipment for
storing petits fours.
Methodologies:
1. Lecture
ASSESSMENT METHODS:
1. Oral Questioning
3. Observation
4. Demonstration
UNIT OF COMPETENCY : PRESENT DESSERTS
MODULE TITLE : PRESENTING 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
(pâtissiers) in commercial food production
environments and hospitality
establishments.

able to:
LO1. Prepare and serve plated desserts
LO2. Plan, prepare and present dessert buffet selection or plating
LO3. Store and package desserts

LO1. Prepare and serve plated desserts
Assessment Criteria:
1. Dessert are plated and presented according to product items, occasion

and enterprise standards and procedures.
2. Desserts are portioned and presented in accordance with product items,
occasion and enterprise standards and procedures.
CONTENTS:
1. Different kinds or variety of desserts

2. Product characteristics
3. Equipment needed in preparing desserts
4. Procedures and conditions in preparing and serving desserts.
CONDITIONS:

3. Information sheets
Methodologies:
1. Lecture
ASSESSMENT METHODS:
1. Oral Questioning
3. Observation
4. Demonstration
LO2. PLAN, PREPARE AND PRESENT DESSERT BUFFET SELECTION OR
PLATING
1. The variety of desserts are prepared and used in accordance with

customer/enterprise requirements.
2. Dessert buffet services are planned and used in lined with customer/enterprise
requirements.
CONTENTS:
1. Variety of desserts in buffet services

2. Planning and utilizing desserts in buffet services
CONDITIONS:
1. Information sheet in preparing and presenting dessert buffet

3. Appropriate tools and equipment
4. Variety of buffet desserts ingredients and recipe
Methodologies:
1. Lecture
ASSESSMENT METHODS:
1. Oral Questioning
3. Observation
4. Demonstration
LO3. STORE AND PACKAGE DESSERTS
1. Dessert are packaged according to specified procedures and standards.

2. Dessert are stored at the proper temperature and according to the customer’s
demands.
CONTENTS:
1. Refrigeration, chilling and freezing

2. Portion control and yield
3. Optimizing shelf life
4. Storage requirements
5. Use of appropriate containers
6. Labeling
7. Displaying cabinets
CONDITIONS:
1. Storage facilities and equipment

2. Guidelines in storing and packing
3. Learning modules
Methodologies:
1. Lecture
ASSESSMENT METHODS:
1. Oral Questioning
3. Observation
4. Demonstration

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1

KEYSTONE TECHNICAL IMSTITUTE

Documentation Title: Training Requirements

II. Training Program Title Bread and Pastry Production NC II

III. Training Objectives This program’s major objective is to

1. Preparing pastry products with a range

IV. Training Participants Trainees or students who will pursue

1. 18 years of age and above.

2. Must have a certificate of good

3. Must have completed the K to 12

4. Must be competent in the Bread and

• Work in a team environment

• Maintain a professional work

• Promote occupational health and

∙ Improve and expand industrial

∙ Prepare and produce bakery

∙ Packaged and stored pastry products

VI. Training Approach Blended Learning Delivery

VII. Training Facilities Commercial Kitchen Environment

Trainees Working Space

Learning Resource Center

III. Training Resources Oven

Piping bags and attachment

IX. Training Schedule 18 Hours (Basic Competencies)

18 Hours (Common Competencies)

105 Hours (Core Competencies)

• Potential Employment Market

• Commis or Junior Chef

• Bakery Sanitation Manager

Demographi Profile Implications

Number of 15- 20 Trainees Given the number of trainees

Age 18 years old and During the program, the target

Sexes Male and Female Both men and women will be

Motivation Profile Implications

What ∙ 160 pesos Daily The trainees will receive their

Learning Profile Implications

Educational ∙ ALS students ALS students, Junior/ Senior

Who will pay ∙ Non Trainees will not pay their

Will trainees ∙ Non Trainees will not bring their

∙ Private will be paying.

Course Title: Bread and Pastry Production NC II

Nominal Duration: 141 Hours

Trainee Entry Requirements:

● Can communicate in basic English either oral and written;

1. Participate 1.1 1. 1- 1 Obtain 4 hours

2. Work in 2.1 Work in 2.1-1 Describe 4 hours

4. Practice 4.1 Practice 4.1-1 Identify 4 hours

Unit of Module Title Learning Nomin

1. Develop and 1.1 Develop 1.1-1 Seek 3

2. Observe 2.1 Observe 2.1-1 Follow 3

5. Provide 5.1 Provide 5.1-1 Greet 3

Unit of Competency Module Title Learning Nominal

1. Prepare and 1.1 Prepare 1.1-1 21 hours

2. Prepare and 2.1 Prepare 2.1-1 21 hours

QTY QTY QTY

12 Measuring 6 Commercial Cake flour

12 Measuring 1 Mechanical Bread Flour