Maintain Training Facilities - Babida Robert T. Not Yet Final (Repaired)

PORTFOLIO
SECTOR: TOURISM SECTOR II (HOTEL AND RESTAURANT)
QUALIFICATION: BREAD AND PASTRY PRODUCTION NC II
UNIT OF COMPETENCY: PREPARE AND PRODUCE PASTRY PRODUCTS
MODULE TITLE: PREPARING AND PRODUCING PASTRY PRODUCTS

DATA CENTER COLLEGE OF THE PHILIPPINES OF BANGUED, ABRA, INC.
Sitio Ubbog, Brgy. Lipcan, Bangued, Abra
Date Developed:
June 15, 2023
Bread and Pastry Developed by: Page 1 of 112
Production NC II Rona Mae B. Cortez
_______________________________________________________________
PLAN
TRAINING
SESSIONS
Date Developed:
June 15, 2023
Name of Trainee: ALMIENDA, JAYSHA
SESSION PLAN
Sector : Tourism Sector (Hotel and Restaurant)
Qualification Title : Bread and Pastry Production NC II
Unit of Competency : Prepare and Produce Pastry Products
Module Title : Preparing and Producing Pastry Products
⮚ LO1: Prepare pastry products
⮚ LO2: Decorate and present pastry products
⮚ LO3. Store pastry products

A. INTRODUCTION: This unit deals with knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and
produce a range of high-quality pastry products in commercial food production environments and hospitality establishments.
B. LEARNING ACTIVITIES
LO.1: Prepare pastry products
Learning Content Methods Presentation Practice Feedback Resource Time
1.1-1 Selecting, 30 mins
● Modular ● Read information sheet ● Answer Self ● Compare your ● CBLM
measuring and
weighing instruction/self 1.1-1 on Selecting, Check 1.1-1 answer to
ingredients -paced measuring and answer key
according to recipe weighing ingredients 1.1-1
according to recipe
Date Developed:
June 15, 2023
20 mins
● Demonstration ● Watch Trainer’s ● Perform return ● Evaluate ● Flour, measuring
demonstration on demonstration performance cups, eggs, milk,
Selecting, measuring using sugar, flavourings
and weighing performance and essences
ingredients according to criteria
recipe checklist
1.1-2 Preparing
pastry products
using the standard instruction/self 1.1-2 on Preparing Check 1.1-2 answer to
mixing -paced pastry products using answer key
procedures/formulat the standard mixing 1.1-2 30 mins.
ion/recipes and procedures/formulation/
producing product recipes and producing
characteristics product characteristics
● Demonstration ● Watch Trainer’s ● Perform return ● Evaluate ● Wire whisk, mixing 1 Hour
demonstration on demonstration performance bowl, electric mixer,
Preparing pastry using spatula
products using the performance
standard mixing criteria
procedures/formulation/ checklist
recipes and producing
product characteristics
Date Developed:
June 15, 2023
1.1-3 Identifying the 30 mins
● Modular ● Read information sheet ● Answer Self ● Compare your ● Information Sheet
appropriate
equipment and instruction/self 1.1-3 on identifying the Check 1.1-3 answer to 1.1-3
their uses -paced appropriate equipment answer key
and their uses 1.1-3
1.1-4 Making pastry

products in
accordance to the instruction/self 1.1-4 on making pastry Check 1.1-4 answer to 30 mins
required oven -paced products in accordance answer key
temperature. to the required oven 1.1-4
temperature.
● Demonstration ● Watch Trainer’s ● Perform return ● Evaluate ● Oven
1 hour
demonstration on demonstration performance
making pastry products using
in accordance to the performance
required oven criteria
temperature. checklist
LO 2: Decorate and present pastry products
Learning Content Methods Presentation Practice Feedback Resources Time
2.2-1 Preparing 1 hour
variety of fillings and
coatings/icing, instruction/self- 2.2-1 on preparing Check 2.2-1 answer to
glazes and paced variety of fillings and answer key
decorations for coatings/icing, glazes 2.2-1
Date Developed:
June 15, 2023
different pastry and decorations for
products different pastry
products
1 hour
● Demonstration ● Watch Trainer’s ● Perform return ● Evaluate ● Piping bag,
demonstration on demonstration performance piping tips,
preparing variety of using mixing bowl,
fillings and performance electric mixer,
coatings/icing, glazes criteria spatula, food
and decorations for checklist color
different pastry
products
2.2-2 Decorating
different pastry 20 mins
products instruction/self- 2.2-2 on Decorating Check 2.2-2 answer to
paced different pastry answer key
products 2.2-2 10 mins
● Video ● Watch video ● Perform return ● Evaluate ● CP/ LAPTOP/
presentation presentation on demonstration performance tablet, internet
Decorating different using connection ,link
pastry products using performance
the link provided below criteria
https:// checklist 1 hour
www.youtube.com/
watch?
● demonstration ● Cake turntable,
v=aFsKZaPGGjs
Date Developed:
June 15, 2023
Watch Trainer’s Piping bag,
demonstration on piping tips,
Decorating different mixing bowl,
pastry products electric mixer,
spatula, food
color
2.2-3 Baked pastry 30 mins
products are done
based on the instruction/self- 2.2-3 on Baked pastry Check 2.2-3 answer to
product paced products are done answer key
characteristics based on the product 2.2-3
characteristics 2 hours
● Demonstration ● Watch Trainer’s ● Perform return ● Evaluate ● Oven
demonstration on demonstration performance
Baked pastry products using
are done based on the performance
product characteristics criteria
checklist
2.2-4 Presenting the 30 mins
different baked
pastry products instruction/self- 2.2-4 on Presenting the Check 2.2-4 answer to
paced different baked pastry answer key
products 2.2-4
● Watch Trainer’s 30 mins
● Demonstration demonstration on ● Perform return ● Evaluate
presenting the different demonstration performance
Date Developed:
June 15, 2023
baked pastry products. using
performance
criteria
checklist
LO3: Store pastry products
Learning Content Methods Presentation Practice Feedback Resource Time
3.3-1 Storing pastry
products according 30 mins
to standard instruction/self- 3.3-1 on Storing pastry Check 3.3-1 answer to
operating paced products according to answer key
procedures standard operating 3.3-1
procedures 30 mins
● Watch video ● Perform return ● Evaluate
● Video presentation on Storing demonstration performance
presentation pastry products using
according to standard performance
operating procedures criteria
https://www.youtube.co checklist
m/watch?
v=9suN42gxeA8
30 mins
● Watch Trainer’s
demonstration on
● Demonstration Storing pastry products
according to standard
Date Developed:
June 15, 2023
operating procedures
3.3-2 Selecting
appropriate
packaging to instruction/self- 3.3-2 on Selecting Check 3.3-2 answer to 30 mins
preserve the paced appropriate packaging answer key
products to preserve the 3.3-2
products
C. ASSESSMENT PLAN
● Written Test
● Demonstration
● Questioning
D. TEACHER’S SELF-REFLECTION OF THE SESSION
During the first part of the session, the learners were now able to identify the different tools and equipment in baking and its uses. They also learned how to
prepare different pastry products using the different procedures and techniques that was demonstrated to them. They were able to make and prepare their
own pastry products through return demonstration to apply what they learned from the previous demonstration done for them. After this session, the learners
are now skilled in preparing, decorating, presenting and storing different pastry products.
Date Developed:
June 15, 2023
COMPETENCY-BASED LEARNING
MATERIAL
SECTOR: TOURISM SECTOR II (HOTEL AND RESTAURANT)
QUALIFICATION: Bread and Pastry Production NC II
UNIT OF COMPETENCY: Prepare and Produce Pastry Products
MODULE TITLE: PREPARING AND PRODUCING PASTRY PRODUCTS

DATA CENTER COLLEGE OF THE PHILIPPINES OF BANGUED, ABRA INC.
Sitio Ubbog, Brgy. Lipcan, Bangued, Abra
Date Developed:
April 26, 2024
Production NC II Robert T. Babida
PARTS OF A COMPETENCY-BASED LEARNING MATERIAL PACKAGE
References/Further Reading
Performance Criteria Checklist
Operation/Task/Job Sheet
Self Check Answer Key
Self Check
Information Sheet
Learning Experiences
Learning Outcome Summary
Module
Module Content
Content
Module
List of Competencies
Content
Module Content
Module Content
Front Page
In our efforts to standardize CBLM, the above
parts are recommended for use in Competency
Based Training (CBT) in Technical Education and
Skills Development Authority (TESDA)
Technology Institutions. The next sections will
show you the components and features of each
part.
Date Developed:
April 26, 2024
HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIALS
Welcome to the module, “Preparing and producing pastry products,” this was one of the
competencies in Bread and Pastry Production NC II Qualification. This qualification is a course which
includes knowledge, skills, and attitude required to possess by a TVET Trainer.
This unit of Competency, “Preparing and producing pastry products,” comprises by the knowledge,
skills and attitude that Trainees must become skilled at as required in the said qualification.
To complete each of the Learning Outcome (L.O) of the module, you are required to undergo
a series of learning activities. In each learning outcome there are Information Sheet, Task Sheet, Job
Sheet, and Activity Sheet. Follow these activities on your own and answer the Self-Check at the end
of each learning activity. Queries in mind must be asked to the trainer/facilitator to clarify the
information you are learning.
The goal of this course is the development of the practical skill in supervising work-based
training. Tools in planning, monitoring and evaluation of work-based training shall be prepared during
the workshop to support in the implementation of the training program. This module is prepared to
help you achieve the required competency, in “Bread and Pastry Production NC II”.
Recognition on Prior Learning
You may already have some of the knowledge and skills covered in this module because you have:
Been working for some time
Already have competent training in this area.
If you can demonstrate to your trainer that you are competent in a particular skill or skills, talk
to him/her about having them formally recognized so you don’t have to do the same training again. If
you have a qualification or Certificate of Competency from previous training show it to your trainer.
The skills you acquired are skills current and relevant to this module, they may become part of the
evidence you can present for RPL if you are not sure about the currency of your skills, discuss it with
your trainer.
Remember to:
1. Work through all the information’s and all the activities and complete all the activities in each
section.
2. Talk to your trainer and agree on how you will organize the training of these units. Read through
the module carefully. It is divided into sections which cover all the skills and knowledge you will need
to successfully complete this module.
3. Read information Sheets and complete the Self- Check. Suggested references are included to
supplement the materials provided in this module.
Date Developed:
April 26, 2024
4. Use the Self- Check and Job Sheet at the end of each sections to test your own progress.
5. Talk to more experienced workmates and ask their guidance when you feel confident that you have
sufficient practice, ask your instructor to evaluate you. The results of your assessment will be
recorded in your Trainees Record Book and Accomplishment Chart.
PRE REQUISITE:
Basic and Common Competencies.
BREAD AND PASTRY PRODUCTION NC II QUALIFICATION
Date Developed:
April 26, 2024
The BREAD AND PASTRY PRODUCTION NC II Qualification consists of
competencies that person must achieve to be able to clean equipment, tools
and utensils and prepare, portion and plate pastries, breads and other dessert
items to guests in hotels, motels, restaurants, clubs, canteens, resorts and
luxury lines/cruises and other related operations.
This Qualification is packaged from the competency map of Tourism Sector

(Hotels and Restaurants) as shown in Annex A.
The Units of Competency comprising this Qualification include the following:

CODE NO. BASIC COMPETENCIES
400311210 Participate in workplace communication
400311211 Work in team environment
400311212 Solve/address routine problems
400311213 Develop Career and Life Decisions
400311214 Contribute to workplace innovation
400311215 Present Relevant Information
400311216 Practice Occupational Safety and Health Policies and Procedures
400311217 Exercise Efficient and Effective Sustainable Practices in the Workplace
400311218 Practice Entrepreneurial Skills in the Workplace
CODE NO. COMMON COMPETENCIES

TRS311201 Develop and update industry knowledge
TRS311202 Observe workplace hygiene procedures
TRS311203 Perform computer operations
TRS311204 Perform workplace and safety practices
TRS311205 Provide effective customer service
CODE NO. CORE COMPETENCIES

TRS741379 Prepare and produce bakery products
TRS741380 Prepare and produce pastry products
TRS741342 Prepare and present gateaux, tortes and cakes
TRS741344 Prepare and display petits fours
TRS741343 Present desserts
A person who has achieved this Qualification is competent to be:

❑ Commis - Pastry
Date Developed:
April 26, 2024
❑ Baker
List of Competencies
No. Unit of Competency Module Title Code
Prepare and produce bakery Preparing and TRS741379
products producing bakery
1
products
Prepare and produce pastry Preparing and TRS741380

products producing pastry
2
products
Prepare and present gateaux, Preparing and TRS741342

tortes and cakes presenting gateaux,
3
tortes and cakes
Prepare and display petits fours Preparing and TRS741344

4 displaying petits fours
Present desserts Presenting desserts TRS741343

5
Date Developed:
April 26, 2024
MODULE CONTENT
UNIT OF COMPETENCY: PREPARE AND PRODUCE BAKERY PRODUCTS
MODULE TITLE: PREPARING AND PRODUCING BAKERY PRODUCTS
MODULE DESCRIPTOR: This unit deals with knowledge and skills required by bakers and
pastry cooks (patissiers) to prepare and produce a range of high-quality bakery products in
commercial food production environments and hospitality establishments.
NOMINAL HOURS: 15 HOURS

LEARNING OUTCOMES:
At the end of this module, you MUST be able to:
1. Prepare bakery products
2. Decorate and Present bakery products
3. Store bakery products
ASSESSMENT CRITERIA:
1. Required ingredients measured according to recipe and standard procedures.
2. Prepared bakery products according to standard mixing procedures.
3. Standard equipment to be used in pastry products.
4. Different techniques and appropriate condition to bake pastry products.
5. Required oven temperature is selected to bake goods.
6. Standard recipe for fillings and coating/icing, glazes decoration for pastry products.
7. Standard and required filled and decorated pastry products.
8. Pastry items are finished according to product characteristics.
9. Established standards procedure and presented for pastry products.
10. Stored pastry products according to standards procedure
11. Appropriate packaging and preservation of pastry products.
Date Developed:
April 26, 2024
LEARNING OUTCOME NO.1
PREPARE AND PRODUCE PASTRY PRODUCTS
CONTENTS:
1. Selecting, measuring and weighing ingredients according to recipe
2. Preparing pastry products using the standard mixing procedures/formulation/recipes and
producing product characteristics
3. Identifying the appropriate equipment and their uses
4. Baking pastry products using the different techniques and conditions.
5. Making pastry products in accordance to the required oven temperature.
ASSESSMENT CRITERIA
1. Demonstrated the ability to measure and weigh ingredients and using of equipment correctly
2. Demonstrated the ability to produce pastry products according to the establishment standards
and procedures.
3. Demonstrated the ability to use different baking techniques.
Conditions
The participants will have access to:
1. Baking ingredients
2. Commercial mixers
3. Scales
4. Measuring tools
5. Bowls
6. Ovens
7. Moulds, shapes and cutters
8. Baking sheet and containers
9. Various shapes and sizes of pans
Assessment Method:
1. Written
2. Oral
3. Demonstration with Observation
Learning Experiences
Date Developed:
April 26, 2024
Learning Outcome 1
Prepare Pastry Products

Learning Activities Special Instructions
Read information sheet 1.1-1 on Selecting, Compare your answer to answer key 1.1-1
measuring and weighing ingredients according to Trainer evacuates the performance of the
recipe trainee using the task sheet and checklist
Answer Self Check 1.1-1 information sheet 1.1-1. If your output meets
the required performance, you can now
proceed to the next information sheet.
Read information sheet 1.1-2 on Preparing Compare your answer to answer key 1.1-2
pastry products using the standard mixing Trainer evacuates the performance of the
procedures/formulation/recipes and producing trainee using the task sheet and checklist
product characteristics information sheet 1.1-2. If your output meets
Answer Self Check 1.1-2 the required performance, you can now
Read information sheet 1.1-3 on identifying the Compare your answer to answer key 1.1-3
appropriate equipment and their uses Trainer evacuates the performance of the
Answer Self Check 1.1-3 trainee using the task sheet and checklist
information sheet 1.1-3. If your output meets
Read information sheet 1.1-4on Baking pastry Compare your answer to answer key 1.1-4
products using the different techniques and Trainer evacuates the performance of the
conditions. trainee using the task sheet and checklist
Read information sheet 1.1-5 on making pastry Compare your answer to answer key 1.1-5
products in accordance to the required oven Trainer evacuates the performance of the
temperature. trainee using the task sheet and checklist
Information Sheet 1.1-1

Selecting, measuring and weighing ingredients according to recipe
Learning Objectives:
1. Identify required ingredients in pastry production
Date Developed:
April 26, 2024
2. Explain the importance of measuring and weighing ingredients
3. Discuss ratio of ingredients in pastry making
Introduction
Baking is a science and it requires all the precision you would expect when doing a chemical
experiment. Your ingredient measurements have to be precise to get the chemical reactions you need
and to score that perfect, consistent result every time.
For example, if you add too much butter or not enough flour, your cookies will spread. If you add too
much baking powder, your cakes will taste funny, and will rise rapidly and then sink in the middle.
In the photo below, all the cakes contain the same basic ingredients, yet they are clearly not the
same. The main difference between them lies in the amounts and ratios of ingredients used.
Kitchen measuring tools are essential to get the ideal blend of ingredients for any recipe. Part of the
reason why some may fail in their cooking attempts is because they put in an inaccurate amount of
ingredients.
The best way to measure dry ingredients is to scoop the cup with the ingredient. Then remove the
excess with the help of a flat utensil. This method is best known as “dip and sweep.”
Date Developed:
April 26, 2024
Baking Ingredients in Pastry Making Like bakery products, pastry products have also their required
ingredients. The required ingredients for pastry are the same with those required in bakery products
except for some ingredients that are specific for pastry production. Pastry as a finished product is
characterized as having light, airy, fly, and butter taste. All pastry is made up of a combination of
different ingredients such as flour, water, salt, butter, or other fats. Pastry products with the desired
characteristics can be produced by observing correct mixing procedures and baking techniques.
I. Selecting Required Ingredients for Pastry Production

1. Flour - makes up the bulk of the ingredients in pastry
a. All-purpose Flour - contains 10-12% protein and can be used in bread, cake and pastry
making. If pastry flour is not available, all-purpose flour can be used instead. Most pastry
dough does not need highly developed gluten.
b. Pastry Flour - has enough gluten to produce the desired structure and flakiness. It is good
for making cookies, pie dough, biscuits, and muffins.
Note: If stronger flour is used, the percentage of shortening be increased to produce more
tenderness. The use of too much flour results in a tough, dry, and flavourless recipe. On the
other hand, too little flour results in a flat, tough, and flavourless baked product. The ratio of
flour to shortening ranges from 1:1/3 to 1:2/3.
2. Fat - this contributes to the tenderness and flakiness of pastry.
a. Shortening - the most popular fat for pie crust because it has the right plastic consistency
to produce a flaky crust. It is firm and mouldable enough to make an easily worked dough.
b. Butter - contributes excellent flavour to pie pastry, but it is not frequently used in volume
production for two reasons: it is expensive, and its melts very easily, making the dough
difficult to work.
c. Margarine - this should not be used because it blends too quickly with the flour, making a
flaky pastry difficult to achieve.
d. Oil - makes the pastry very tender, but crumbly rather than flaky.
e. Lard - rendered fat of hogs and mainly used in cooking.
Note: If butter is used in place of shortening, the percentage of fat in the formula should be
increased by about one-fourth. (If 1 pound shortening is called for, use 1 pound 4 ounces
butter, if 500grams shortening are called for, use 65 grams butter). The differences in texture
of many pastries have to do with the type of fats and how fats are introduced during the
process. The liquid should be reduced slightly, as butter contains moisture.
3. Leavening Agents
Date Developed:
April 26, 2024
a. Steam - act as the raising agents in puff and flaky pastries.
b. Egg and steam - act as raising agents for choux pastry
c. Yeast - use in making Croissants and Danish pastry
4. Liquid - use to bind and hold together the blended flour-shortening mixture.
a. Water - is used to bind and hold together the blended flour-shortening mixture. It should be
ice-cold to get the best result.
b. Milk - sometimes used instead of water; it produces pastry that browns beautifully but
tends to be less tender than made with water.
c. Chilled orange or lemon juice - can be used instead of water to add flavour to the crust.
Note: Add cold liquid ingredients on a gradual basis. Since different types of flour have
different absorbing properties. The addition of liquid contributes to flakiness as the
temperature of liquids allows fat particles to become well-formed and preserved. Likewise,
the flour particles become less saturated with the additional water, thus minimizing swelling.
5. Salt - it has a tenderizing and conditioning effect on the gluten. Its main contribution is to add
flavour and it must be dissolved into the liquid before adding to even distribution.
Note: Skip using salt if margarine is used.
6. Sugar - it is added to sweeten the pastry dough
7. Egg - the yolk emulsifies the dough giving the crust characteristics of tenderness, richness, and
brown colour.
8. Flavourings such as herbs, spices, essences, and cheeses may be used and be added to the basic
pastry dough.
II. Measuring and Weighing Required Ingredients for Pastry Production

Measuring and weighing accurately the required ingredients in pastry making is of great importance
for it may affect the desired characteristics of the baked goods.
The succeeding tables show the basic pastry ingredients weights and of measures by Rose Levy
Beranbaum.
Ingredients Method of Measure Ounces per Cup Grams per Cup

Fats
Butter Scoop and packed 8 227
Date Developed:
April 26, 2024
Clarified Butter Scoop and packed 6.8 195
Vegetable Shortening Scoop and packed 6.7 191
Commercial lard Scoop and packed 7.5 216
Cream Cheese 9 256
Sugar
Granulated, superfine sugar and Dip and sweep 7 200
coarse crystal
Powdered sugar Lightly spooned 4 115
Light brown sugar Packed 7.6 217
Dark brown sugar Packed 8.4 239
Flour and other dry Ingredients
Pastry flour Dip and sweep 4.5 130
All-purpose flour Sifted 4 114
Lightly spooned 4.2 121
Dip and sweep 5.2 142
Corn starch Lightly spooned or sifted 2.6 120

Dutch-processed cocoa Sifted 2.6 75
Lightly spooned 3.2 92
Baking powder 1 teaspoon 4.9
Baking soda 1 teaspoon 5
Salt 1 teaspoon 6.7
Cinnamon powder 1 teaspoon 6.5
Nuts
Almonds Whole 6.7 191
Sliced or coarsely
Chopped finely 3 85
Ground 3.7 107
Powder fine 3 89
Walnuts, pecans Halves 3.5 100
Coarsely chopped 4 114
Hazelnuts Whole 5 142
coarsely chopped 4 114
Finely ground 3.7 107
Smooth peanut butter Scooped 16.6 266
Date Developed:
April 26, 2024
Desiccated coconut Packed 3 85
Grate coconut Grated 2.7 79
Dairy and Water
Sweetened condensed milk Light measure 11 316
Heavy cream Liquid measure 8.12 232
Milk, buttermilk, sour cream Liquid measure 8.5 242
Syrups
Molasses Greased liquid measure 11.2 322
Corn syrup Greased liquid measure 11.5 328
Honey Greased liquid measure 12 345
Other ingredients
Lemon juice Liquid measure 8.7 250
Orange juice Liquid measure 8.5 242
Vanilla extract 1 teaspoon 4
Citrus zest 1 teaspoon 2
Ingredients Method of Measure Grams per Unit Grams per Cup

(Ounces)
Eggs
1 large, in shell 2 56.7
1 large, without shell (3T+1/2 t) 1.7 50 253
1 large egg white (2T) 1 30 240
1 large egg yolk (3 1/2t) 0.6 18.6 255
III. Ratio of Ingredients
Following a recipe is a great way to get started in the kitchen. However, once you have gotten the
hang of it, you can learn the few choice ratios that govern dozens of different baked products and free
yourself from the restriction of recipes. Baking can be daunting, but what you may not know is that a
lot of foods are governed by some very basic math. Once you understand it, you’ll always be able to
make a batch of freshly baked products.
Part - is a designated amount of one ingredient relative to an amount of another ingredient, unit of
measure being the same.
Date Developed:
April 26, 2024
Example: four parts flour and one-part chocolate chips, it means you need 4 tablespoons of four and
1tablespoon of chocolate chips or 4 cups flour and 1 cup chocolate chips.
The Basic Ratios: Bread, Pie Dough and Pancakes (by: A Tuscan Foodie in America)
Flour Fat Liquid Egg Sugar Notes
Bread 5 parts 3 parts Rule of thumb: salt-2% of flour’s
weight, yeast-1 tsp. for 1 pound
of flour
Pie dough 3 parts 2 parts 1 part Fat and liquid must be as cold
as possible
Single crust 1 part 1/3 part Fat must be as cold as possible
pie
Biscuit 3 parts 1 part 2 parts 1tsp. baking powder per 225g of
flour, use butter as your fat
Cookie 3 parts 2 parts 1 part Flavor will vary depending on
additions, use butter as your fat
Pate a’ 1 part 1 part 2 parts 2 parts Savory and sweet (creampuff
choux dough) preparations (depends
on salt and sugar)
Muffin 2 parts 1 part 2 parts 1 part Straight mixing method, use
baking powder
Fritters 2 parts 2 parts 1 part Straight mixing method, use
baking powder
Pancake 2 parts ½ part 2 parts 1 part Straight mixing method, use
baking powder
Crepe ½ part 1 part 1 part One bowl method
IV. Different Measuring and weighing Equipment

Name Definition
Dry Measuring Measuring cups are some of the most
Cups common kitchen measuring tools. These
tools are often made of plastic, glass, or
metal.
Smaller cups come in a set. They’re
often shaped quite simply but have a
handle, which makes scooping up dry
ingredients, such as flour or sugar, easy.
These sets often have cups that
measure 1 cup, 1/2 of a cup, 1/3 of a
cup, and 1/4 of a cup.
Larger clear measuring cups are also
available. These cups, which are made
of glass or plastic, are often relatively tall,
and they usually have markings for
several cups worth of ingredients.
Date Developed:
April 26, 2024
Measuring These spoons come in different size
Spoons ranges from ¼ teaspoon to ½ teaspoon
to ½ tablespoon to 1 tablespoon. In
addition to different sizes, these weighing
spoons are available in different colors
and materials.
Measuring spoons are very similar to
measuring cups, but they measure
smaller units.
They can be used for both wet and dry
ingredients.
Liquid Measuring Liquid measuring cups come in clear

Cups glass or plastic. This makes it easy to
check the quantity of the liquid poured
into the cup.
In order to measure an ingredient
accurately, experts suggest placing the
measuring tool on a flat surface or
counter. Bend down so that the cup’s
marking is at eye-level, then slowly pour
in the liquid until it is filled till your desired
marking.
Scales Scales can be used to weigh a portion in
order to ensure that each portion is the
same size and will bake at the same
rate.
They can also be used to weigh different
foods in order to calculate calories.
Bakers also sometimes use scales to
weigh out dry ingredients instead of
measuring by volume.
The scale is calibrated so as to ignore
the weight of the basket, so you can be
sure that you’re getting an accurate
measurement of your ingredients.
Digital kitchen scales are usually flat, and
they don’t feature a basket.
Instead, a bowl or plate can be placed on

the scale, and the scale can then be
‘zeroed out,’ meaning that the scale is
told to ignore that weight. Ingredients can
then be placed in the bowl or scale and
Date Developed:
April 26, 2024
measured accurately.
Measuring Techniques
Different ingredients call for different measuring techniques for the best results. Follow the
instructions in your recipe to see if it specifies which method to use.
Scoop and Level Method

If your recipe doesn’t say which measuring method to use, we recommend using the scoop and level
method. It’s not the most accurate but it is used the most.
For this method, scoop the measuring cup directly into the flour and level it off with the back of a
knife. A lot of our recipes use this method unless the recipe says differently. Sugar, flour, baking
soda, baking powder, and salt can all be measured with this method.
Note: If the flour is packed into your flour canister, stir it up with the cup before scooping.
That being said, it’s actually an unreliable method because the weights can vary. If the recipe calls for
another method of measuring, don’t be surprised if your recipe doesn’t turn out because you used this
method.
Spoon and Level Method
If a recipe calls for the spoon and level method of measuring and you ignore this direction, you could
end up with 50% more flour or other ingredients than you need. This method can be used with flour,
cocoa, or confectioner’s sugar.
How to measure with the spoon and level method
1. Scoop the flour out of the flour bin with a spoon and dump it into the measuring cup. Don’t pack the
flour in.
2. Lightly tap the side or over the top of the measuring cup with a butter knife to fill in any air pockets
(4 to 5 light taps).
Date Developed:
April 26, 2024
3. Once you’ve filled the cup and tapped out the air bubbles, gently level with the flat edge of a butter
knife.
Weigh Method
Use a food scale to measure ingredients if the recipe requires one. Using a scale is the most reliable
method of measurement and it’s used for dry and liquid ingredients.
First, place an empty bowl on the scale and use the Zero function (tare) so it doesn’t include the
weight of the bowl in your weight. Then fill your bowl with the ingredient of choice. Scoop in more or
remove the ingredient until you get the correct weight.
You can tare (clear the weight) between ingredients so all of your ingredients are added to one bowl
but I usually weigh them separately.
Tips and Tricks for Measuring

● Baking soda, corn-starch, and baking powder can settle or clump, so before measuring these
ingredients, shake the container a little bit or fluff it up with a fork.
● If your recipe requires sifting read it to see if you measure the ingredients and then sift or sift and
then measure.
● We always sift powdered (confectioners’) sugar and cocoa because they tend to clump or
contain lumps.
Date Developed:
April 26, 2024
● Standard yeast packets hold 2 and 1/4 teaspoons if a recipe calls for more or less than 1
standard packet of yeast (or if measuring out of a jar or container), measure the yeast using the
same method as you are measuring the baking powder or baking soda.
Self-Check 1.1-1
True or False
Directions: Write TRUE if the statement is correct and FALSE if it is incorrect. Write your answer
on a separate sheet of paper.
1. If wheat flour is used in pastry making, percentage of shortening should be increased.
2. Shortening blends too quickly into the flour if it is cold.
3. Ideal pie dough consists of 3 parts flour, 3 parts fats and 1-part water.
4. Liquid ingredients in pastry making should be warm to maintain proper dough temperature.
5. Additional measurement of salt should be added if margarine is used in pastry making.
6. The differences in texture of many pastries have to do with the type of fats and how fats are
introduced during the process.
7. The yolk of the egg emulsifies the dough and gives the crust characteristics of dryness.
8. To measure fat is to spoon and pack the fat into the measuring cup.
9. In measuring flour spoon full into the measuring cup and level it off with spatula.
10. To attain a tender and flaky dough proportion of flour and fat is very important.
Date Developed:
April 26, 2024
Answer Key 1.1-1
1. True
2. False
3. False
4. False
5. False
6. True
7. False
8. True
9. True
10. True
Date Developed:
April 26, 2024
Task Sheet 1.1-1
Title: Selecting, measuring and weighing ingredients according to recipe

Performance Objective: Select, measure and weigh ingredients according to recipe.
Time: 1 hour
Special Instructions: Do not forget to use personal protective equipment (hairnet, apron, face mask)
when doing the activity. Practice CLAYGO always.
Supplies/Materials: Cake flour, white sugar, fresh milk, vanilla, oil, salt, eggs.
Equipment: Measuring spoon, measuring cup, spatula, weighing scale.
Steps/Procedures:
1. Select the appropriate ingredients as stated in the recipe.
2. Identify the right equipment or tools needed.
3. Measure and weigh the ingredients according to the recipe and the right way of measuring and
weighing ingredients.
Assessment Method: Demonstration
Date Developed:
April 26, 2024
Performance Criteria Checklist 1.1-1
CRITERIA YES NO
Did you…
3. Measure and weigh the ingredients according to the recipe and the right way
of measuring and weighing ingredients.
Date Developed:
April 26, 2024
REFERENCES
● https://search.yahoo.com/search?fr=mcafee&type=E210US885G0&p =Oven-
+a+chamber+used+for+heating%2C+baking%2C+or+drying+a+substa
nce+and+is+most+often+used+for+cooking.
● https://search.yahoo.com/search?fr=mcafee&type=E210US885G0&p
=Piping+bags+and+attachments- +A+nozzle+that+attaches+to+the+end+of+the+pastry+bag.
+Piping+tips +come+in+a+variety+of+sizes+and+shapes+for+different+decorating+p
urposes.
● https://search.yahoo.com/
search;_ylt=Awr9Il159GViMDYAkYdXNyoA ;_ylc=X1MDMjc2NjY3OQRfcgMyBGZyA21jYWZl
ZQRmcjIDc2ItdG9wBG
dwcmlkAwRuX3JzbHQDMARuX3N1Z2cDMARvcmlnaW4Dc2VhcmNoL
nlhaG9vLmNvbQRwb3MDMARwcXN0cgMEcHFzdHJsAzAEcXN0cmwD
NjgEcXVlcnkDR3JhdGVycy0lMjBpcyUyMHVzZWQlMjB0byUyMGdyYX
RlJTIwY2hlZXNlJTJDJTIwY2hvY29sYXRlJTJDJTIwYW5kJTIwb3RoZXI
lMjBmcmVzaCUyMGZydWl0cy4EdF9zdG1wAzE2NTA4NDkwNjk- ?p=Graters-
+is+used+to+grate+cheese%2C+chocolate%2C+and+other+fresh+fruits .&fr2=sb-
top&fr=mcafee&type=E210US885G0
Date Developed:
April 26, 2024
Preparing pastry products using the standard mixing procedures/formulation/recipes and
producing product characteristics using the different techniques and conditions
Learning Objectives:
1. Prepare pastry products using the standard mixing procedures.
2. Identify the different mixing procedures/formulation/recipe
3. Produce product characteristics to enterprise standards
Baking is a manner of cooking food by exposing it under prolonged heating. It is not only an enjoyable
activity but it can also be an easy task, provided one must have a basic knowledge of mixing
techniques. Familiarizing one with the different mixing techniques and baking procedures enhances
mastery and output quality. Pastries are baked goods mainly produced to complement the flavour of
the fillings and to provide them with a casing (de Cindio and Lupi, 2011). It is one of the most popular
dessert and snack food like cakes, cookies and pies. A well-prepared pastry may be determined by
the proper mixing techniques that have their specific purposes based on standard recipes required.
There are different terms that will help you understand the baking process and appreciate it as an art
and science too.
BAKING TERMS
Bake – to cook by dry heat in the oven or enclosed space.
Batter - A mixture of flour, liquid, and other ingredients that is thin enough to pour.
Meringue - a dessert topping consisting of a baked mixture of stiffly beaten egg whites and sugar
Mixing Techniques Applied for Pies and Pastries

1. Stirring - mixing all ingredients together usually with a spoon in a circular motion.
2. Beating - introducing air into the mixture through mechanical agitation as in beating eggs. An
electric mixer is often used to beat the ingredients together.
Date Developed:
April 26, 2024
3. Whisking - also known as the whipping method and is usually used for meringue, and for chiffon
products. Air is incorporated into such food as whipping cream and egg whites through very vigorous
mixing, usually with an electric mixer or whisk.
4. Rolling - to flatten dough out into a sheet in preparation to shaping to various forms
5. Laminating - fat is repeatedly folded into the dough
6. Creaming -fat and sugar are beaten together until light airy texture.
7. Kneading - working with the dough using the heel of hands, accompanied by pressing, stretching,
and folding in order to develop gluten.
Date Developed:
April 26, 2024
8. Cut or cutting in - cutting fat into smaller pieces using two knives or pastry blender to distribute fat
into flour until it resembles into coarse meal.
Correct Techniques to Produce Pastries to enterprise Standards:

When a customer purchases a product from bakery it is based on 2 reasons;
● They like the look of the product; visual stimulation
● They purchased before and want the same thing again.
If the product is not consistent then the cusomer will not be satisfied and will then complain.
Enterprise requirement and standards:
1. Scale to correct weight - all look the same
2. Color and consistency
● Colour of the product - when it is finally removed from the oven, the visual appeal of the
product is Important. It stimulates the senses and encourages the customer to purchase.
● Consistency and texture is about how it feels in the mouth when the customer is consuming
the product
● Moisture content adds to the shelf life and mouth feel of the product.
● Mouth feel and eating properties
3. Appearance and salability - small and broken do not get sold.
● Appearance is about form and shape. It is important that all pieces have the same
appearance.
Enterprise standards can be determined by:
● Expectations of customers
Date Developed:
April 26, 2024
● Skill of the artisan pastry cook
● Quality of ingredients used
Summary
In baking pastry products, the following must be remembered:
Techniques applied to pies and pastries
● Stirring - mixing all ingredients together
● Beating - introducing air into the mixture
● Whisking - also known as whipping method
● Rolling - to flaten the dough
● Creaming - fat and sugar are beaten together
● Kneading - working with the dough using the heel of hands
● Cut or cutting in - cutting fat into smaller pieces using two knives or pastry blender
Bake pastries to enterprise requirement and standards
● Scale to correct weight - all must look the same
● Color of the product - stimulates the senses and encourages the customer to purchase
● Appearance - all must have the same shape and form
● Consistency and texture - how it feels in the mouth
● Moisture content - adds shelf life to the product
● Mouth feel - eating properties
Date Developed:
April 26, 2024
Self-Check 1.1-2
DIRECTION: Read and analyse the statement carefully. Choose the best answer and write
the letter only in your answer sheet.
1. What is the method of cooking food by means of dry heat?
a. baking b. braising c. cooking d. purchasing
2. What process refers to working stiff dough by pushing with the heel of the hand, folding it
over until the dough becomes smooth and elastic?
a. creaming b. kneading c. melting d. sifting
3. When you mix rapidly to smoothen the ingredients and adds air using a wire whisk, electric
hand mixer or stand mixer, what process you are doing?
a. beating b. creaming c. cut and fold d. kneading
4. What processing is applied to combine shortening and flour mixture until particles are pea
size enough to be used when making biscuits or pastry, using a blender or two forks?
a. creaming b. cut and fold c. cutting in d. kneading
Date Developed:
April 26, 2024
5. Which mixing technique would you use when you beat together the fat and flour until light
airy texture comes out?
a. creaming b. cut and fold c. cut-in d. kneading
6. What ideas justify when Marie stir the ingredients in making pastries?
a. She mixes all the ingredients. c. She beat the fat and sugar
b. She cut the fat into smaller pieces d. She flatten the dough
7. What comment you can give regarding the texture of an egg pie upon consuming it?
a. Mouth feels b. Appearance c. Consistency d. Colour
8. What motive is there when you consider the moisture content?

a. Stimulates senses c. considers eating properties
b. How it feels in the mouth d. adds shelf life to the product
9. What judgment can you make if you scale ingredients to correct its weight?
a. All will look the same c. Adds shelf life to the product
b. It gives visual effect d. Gives good eating properties
10. What would happen if you produce pastries that have different forms and shapes?
a. Small and broken do not get sold. c. Expectations of the customers failed
b. Quality of the product is being affected. d. Skill of the pastry cook will be questioned.
Answer Key 1.1-2

1. a
2. b
3. a
4. a
5. a
6. a
7. c
8. d
9. a
10. b
Date Developed:
April 26, 2024
Date Developed:
April 26, 2024
Task Sheet 1.1-2
Title: Preparing and producing egg tarts

Performance Objective: Given the necessary tools, equipment, and ingredients the trainee must
be able to prepare and produced soft buns within 3 hours
Time: 3 hour
Supplies/Materials: all-purpose flour, white sugar, fresh milk, vanilla, oil, salt, eggs. butter
Equipment: hand mixer, mixing bowl, whisk, spatula, sifter, broiler
Steps/Procedures:
1. Mise en place
2. Prepare all the ingredients with accurate measurement.
3. Follow procedure based on the given recipe
4. Bake in pre-heated oven 340°F/170°C for 15-20 minutes
5. Present pastry
Date Developed:
April 26, 2024
CRITERIA YES NO
Did you…
1. Use the mise en place or the preparation method?

2. Wear proper uniform before hands on laboratory?
3. Observe cleanliness and orderliness in working area?
4. Proper hygiene and sanitation?
5. Measuring ingredients accurately?
6. Follow the correct standard and procedure?
7. Maintain the cleanliness of the work area after laboratory or
implement the CAYGO method?
Date Developed:
April 26, 2024
REFERENCES
https://www.floweraura.com/blog/features-of-cake-that-makes-everyone-love-it
https://thesweetsurprisecakes.wordpress.com/2017/03/08/top-10- interesting-facts-
about-cakes/
Date Developed:
April 26, 2024
Identifying the appropriate equipment and their uses
Learning Objective
The success in the preparation of varied bakery products relies in the wise choice of baking tools and
equipment and knowing their specific uses.
Definition of Terms
1. Baking – the process of cooking food by indirect heat or dry heat in a confined space as in heated
oven using gas, electricity, charcoal, wood, or oil at a temperature from 250 F- 450 F
2. Batter – a flour mixture that can be stirred or poured
3. Convection oven – stove in which a fan circulates heated air through the oven for fast, even
cooking.
4. Discard – to get rid of as of being no further use
5. Dough – a flour mixture that can be rolled or kneaded
6. Dutch oven – a brick oven
7. Igniter – the carborundum rod used to initiate the discharge in an ignitron tube
8. Microwave oven – an oven that utilizes electromagnetic energy below the magnetic spectrum
9. Mixing – to bring together into uniform mass
10. Pre-heat – to heat (an oven, for example) before hand
11. Sift – separating course particles in the ingredient by passing through a sieve or sifter
BAKING TOOLS AND EQUIPMENT AND THEIR USES
1. Baking wares – are made of glass or metal containers for batter and dough with various sizes and
shapes.
Cake pans - comes in different sizes and shapes and may be round square rectangular or
heart shaped.
Date Developed:
April 26, 2024
1. Tube center pan – deeper than a
round pan and with a hollow center,
it is removable which is used to bake
chiffon type cakes.
2. Muffin pan - has 12 formed cups

for baking muffins and cupcakes.
3. Pop over pan – is used for

cooking pop over
4. Jelly roll pan – is shallow

rectangular pan used for baking rolls
5. Bundt pan – is a round pan with

scalloped sides used for baking
elegant and special cakes
6. Custard cup – is made of

porcelain or glass used for baking
individual custard
7. Griddle pans – are used to bake

griddles
8. Loaf Pan – is used to bake loaf

bread
Date Developed:
April 26, 2024
2. Biscuit and doughnut cutter – is used to cut and shape biscuit or doughnut.
3. Cutting tools – include a knife and chopping board that are used to cut glazed fruit,
nuts, or other ingredients in baking.
4. Electric mixer – is used for different baking procedure for beating, stirring and
blending.
5. Flour sifter – is used for sifting flour.
6. Grater – is used to grate cheese, chocolate, and other fresh fruits.
7. Kitchen shears - are used to slice rolls and delicate cakes.
8. Measuring cups – used for measuring volumes of liquid.
2 types:
a. A graduated cup with fractions (1, 3/4, 2/3, 1⁄2, 1/3, 1⁄4,1/8) marked on each side.
b. A measuring glass made of transparent glass or plastic is more accurate for measuring.
9. Measuring spoons – consist of a set of measuring spoons used to measure small

quantities of ingredients.
10. Mixing bowl – comes in graduated sizes and has sloping sides used for mixing
ingredients.
11. Mortar and Pestle – is used to pound or ground ingredients
Date Developed:
April 26, 2024
12. Paring knife – is used to pare or cut fruits and vegetables into different sizes.
13. Pastry bag – a funnel shaped container of icing or whipped cream
14. Pastry blender – has a handle and with wire which is used to cut fat or
shortening in the preparation of pies, biscuits or doughnuts.
15. Pastry brush – is used in greasing pans or surface of pastries and breads.
16. Pastry tip- is a pointed metal or plastic tube connected to the opening of the
pastry and is used to form desired designs.
17. Pastry wheel – has a blade knife used to cut dough when making pastries.
18. Rotary egg beater – is used in beating eggs or whipping cream.
19. Rolling pin – is used to flatten or roll the dough.
20. Rubber scrapper – is used to remove bits of food in side of the bowl.
21. Spatula – comes in different sizes; small spatula is used to remove muffins and
moulded cookies from pans which is 5 to 6 inches; large spatula for icing or
frosting cakes; flexible blade is used for various purposes.
Date Developed:
April 26, 2024
22. Strainer – is used to strain or sift dry ingredients.
23. Timer – is used to in timing baked products, the rising of yeast and to check the
doneness of cakes.
24. Weighing scale – is used to measure ingredients in large quantities.
25. Utility tray – is used to hold ingredients together.
26. Wire whisk – is used to beat or whip egg whites or cream.
27. Wooden spoon – is also called mixing spoon which comes in various sizes suitable
for different types of mixing.
OTHER BAKING TOOLS
1. Cake decorator (Cylindrical) – is used in decorating or designing cake and other pastry products.
2. Cookie press – is used to mold and shape cookies.
OVENS
Ovens are the workhorses of the bakery and pastry shop and are essential for producing the bakery
products. Ovens are enclosed spaces in which food is heated, usually by hot air. Several kinds of
ovens are used in baking.
A. DECK OVENS are so called because the items to be baked either on sheet pans or in the
case of some bread freestanding are placed directly on the bottom, or deck of oven. This is
also called STACK OVEN because several may be stacked on top of one another. Breads
are baked directly on the floor of the oven and not in pans. Deck oven for baking bread are
equipped with steam ejector.
Date Developed:
April 26, 2024
1. RACK OVEN is a large oven into which entire racks full of sheet pans can be wheeled for baking.
2. MECHANICAL OVEN The food is in motion while it bakes in this type of oven. The most common
types are a revolving oven, in which his mechanism is like that of a Ferris wheel. The mechanical
action eliminates the problem of hot spots or uneven baking because the mechanism rotates
throughout the oven. Because of its size it is especially used in high volume operations. It can also be
equipped with steam ejector.
1. CONVECTION OVEN contains fans that circulate the air and distribute the heat rapidly throughout
the interior. Strong forced air can distort the shape of the products made with batter and soft
dough.
OTHER BAKING EQUIPMENT
Dutch oven is a thick-walled (usually cast iron) cooking pot with a tight-fitting lid. Dutch ovens have
been used as cooking vessels for hundreds of years. They are called “casserole dishes” in English
speaking countries other than the USA, and cocottes in French. They are similar to both the
Japanese tetsunabe and the Sač, a traditional Balkan cast-iron oven, and are related to the South
African Potjie and the Australian Bedourie oven.
CLASSIFICATION OF BAKING TOOLS AND EQUIPMENT
A. OVENS E. MIXING TOOLS
Convection ovens Mixing Bowls Rotary egg beater
Rotary ovens Wooden spoon
Deck or Cabinet Rubber scrapper
Microwave Oven Electric and handy mixer
Date Developed:
April 26, 2024
B. OTHER BAKING EQUIPMENT F. CUTTING TOOLS
Bread toaster Pastry blender Chopping boards
Double broiler Pastry wheel Paring knife
Dutch oven Biscuit and dought cutter Kitchen shears
C. PREPARATORY TOOLS G. BAKING PANS
Flour sifter Grater Tube center pan Jelly roll pan
Pastry brush Spatula Muffin pan Bundt pan
Rolling pin Pastry cloth Cake pans (round, square, rectangle Utility tray)
Pastry tips Custard cup Griddle pans
Pop over pans Baking sheets
D. MEASURING TOOLS
Measuring cups Timer Macaroon molders
Measuring spoons Weighing scale
Measuring cups for liquid ingredients
Date Developed:
April 26, 2024
Self Check 1.1-3
Directions: Read the given recipe carefully and list down all the tools that you need to prepare in order to finish
the activity.
BUTTER CAKE
Ingredients:
3 1/4 cups cake flour

1 ¾ cups sugar
4 tsp. baking powder
1 cup butter
1 cup milk 8 eggs
1 tsp. vanilla
Procedure:
1. Sift the dry ingredients together except the sugar.

2. In a large bowl, cream the shortening until light and fluffy.
3. Blend eggs one at a time and beat well after each addition.
4. Add vanilla to the milk.
5. Add dry ingredients and liquid ingredients alternately to the creamed mixture, beginning and ending
with dry ingredients.
6. Bake at 375 for 20 t0 30 minutes.
7. Cool the cake, invert and the paper lining.
List down all the and equipment needed
1. _______________________________________
2. _______________________________________
3. _______________________________________
4. _______________________________________
5. _______________________________________
6. _______________________________________
7. _______________________________________
8. _______________________________________
9. _______________________________________
10. _______________________________________
Date Developed:
April 26, 2024
Answer Key 1.1-3
1. measuring cup
2. measuring spoon
3. Sifter
4. Mixing bowl
5. Wire whisk
6. Rubber scraper
7. Spatula
8. Baking pan
9. Baking sheet
10. Cooling rack
Date Developed:
April 26, 2024
Task Sheet 1.1-3
Title: Identify the appropriate equipment and their uses

Performance Objective: Identifying the appropriate equipment and their uses
Time: 1 hour
Supplies/Materials:
3 1/4 cups cake flour
1 ¾ cups sugar
4 tsp. baking powder
1 cup butter
1 cup milk 8 eggs
1 tsp. vanilla
Equipment:
measuring cup
measuring spoon
Sifter
Mixing bowl
Wire whisk
Rubber scraper
Spatula
Baking pan
Baking sheet
Cooling rack
Steps/Procedures:
3. Measure and weigh the ingredients according to the recipe and the right way of measuring and
weighing ingredients.
4. Bake according to the required temperature
Date Developed:
April 26, 2024
CRITERIA YES NO
Did you…
3. Measure and weigh the ingredients according to the recipe and the right way
of measuring and weighing ingredients.
4. Bake according to the required temperature
Date Developed:
April 26, 2024
Making pastry products in accordance to the required oven temperature.
Introduction
Oven temperature is one of the most important factors to consider when baking. This may cause the failure or
the success of baking baked products. Temperature control plays a crucial role in time management,
consistency, texture, flavor and shelf life of the baked products.
Preheating the Oven

Preheating is heating up the oven to the required temperature before starting to bake.
Steps in Preheating the Oven
1. Open the oven and check for any items left or stored. Make sure that the oven is empty before
baking.
2. Turn on the oven. Let it heat up for at least 10 minutes or until the heat reaches the required oven
temperature.
3. Rearrange the racks if necessary. Consider the height of the product and provide a room so that
the product can rise properly during baking. Take note that:
● Products that need to have brown and crispy top must be placed at the top of the oven.
● Products that need to get brown and crispy bottom are placed at the bottom of the oven.
Processes during Baking
1. Activation of Leavening Agents

● The heat from the oven will accelerate the leavening properties of baking powder, baking soda,
yeast and other leavening agents.
2. Gelatinization of Starches
● At this stage, the starch expands and becomes firmer because of the absorbed moisture.
● The temperature at which gelatinization starts differs per starch but usually at 600C (1400F) to
800C (1760F) or higher.
3. Coagulation of Proteins
● This ensures that gas is trapped inside the mixture. Usually, coagulation starts at about 740C
(1650F).
4. Evaporation
● Evaporation of water takes place during the baking process which contributes in the forming
of crusts.
Date Developed:
April 26, 2024
5. Melting of Fats
● When fats melt, they make a product more flexible for increasing its volume.
6. Browning and Formation of Crust
● When the water in dough evaporates and makes it dry, the crust is formed.
● When sugar is heated, it turns brown and caramelization takes place. Together with the
Maillard reaction (browning of protein), they contribute to the colour and flavour of the baked
product.
Oven Temperature and Meaning
0
C Description
0
F
225- 250 110- 130 Very Slow
275- 300 140- 150 Slow
325- 350 160- 180 Moderate
375- 400 190- 200 Moderately Hot
425- 450 220- 230 Hot
475 240 Very Hot
325- 350 0F
This is the most common range for baking cakes and cookies since these have a fair amount of
sugar. In this temperatures, caramelization and Maillard reaction starts. If cakes are baked at a higher
temperature, the exterior of the cake will burn but the center might be undercooked.
375-400 0F
Higher temperature means shorter baking time and ensures crisp edges to some types of cookies
and baked goods with cheese.
425- 450 0F
The high temperature will ensure a golden color to the baked products with a shorter cooking time. This
temperature is ideal for baking puff pastries to make sure the steam releases quickly and puffs up the pastries.
475 0F (or higher)

This temperature is ideal for making pizza to ensure crisp edges but light and not dense on the inside.
Date Developed:
April 26, 2024
Baking Temperature and Baking Time
Product Temperature (°F) Minutes
Biscuits 425-450 10-15

Cream Puffs 375 60
Quick Loaf Breads 350-375 60-75
Yeast Bread 400 30-40
Cupcake 350-375 15-25
Angel Food Cake 350 50-60
Sponge Cake 350 50-60
Cookies 350-400 8-15
Puff Pastries 500- 550 12
Chiffon Cake 325 60-65
The oven temperature is varied depending on the type of baked products and the amount of
ingredients mixed:
✔ Breads made up of lean dough are baked at 4000F – 4250F.
✔ Bread with more eggs and fats or those made up of rich dough are baked at lower
temperature.
✔ Breads with more sugar are baked at lower temperature compared to those with less sugars
to slow down the caramelization process.
Steps on how to use your oven

1. Know your oven
Recipes may indicate certain temperatures of oven to be use but your own knowledge of how
your oven works is vital. Your experiences in using your oven determine the most appropriate
temperature and cooking length times.
2. Understands the effects of oven positions
Date Developed:
April 26, 2024
Each level of oven has different cooking impact and it is useful to know this in order to get the
best results.
a. Top level of oven - this level is best for quick cooking and high temperature cooking.
b. Middle level of oven - this level is good for moderate temperature cooking
c. Bottom level of oven -this level is best for slow cooking and low temperature cooking.
3. Be able to make general oven temperature conversion
It is very useful to have a general notion of the oven temperatures in both Celsius and
Fahrenheit so that you can bake recipes from cook books that use either temperature. Below
are the most common conversions that are useful to know.
a. 160º C – 325º F
b. 180 C – 350 F
c. 190º C - 375º F 8
d. 200º C - 400º F
4. Learn the temperature ranges

Fahrenheit Celsius Gas Mark
275º F 140º C gas mark 1-cool
300º F 150º C gas mark 2
325º F 165º C gas mark 3- very moderate
350º F 180º C gas mark 4- moderate
375º F 190º C gas mark 5 gas mark 6-moderately hot
400º F 200º C gas mark 7- hot
425º F 220º C gas mark 9 gas mark 10- very hot
450º F 230º C
475º F 240º C
5. Preheat the oven prior to cooking

It is important to always preheat the oven to the temperature suggested by the recipe. This
will ensure that the oven is at the right temperature when you put the item for cooking.
5 Tips for Baking in a Gas Oven

1. Always rotate your trays.
Date Developed:
April 26, 2024
Gas ovens are notorious for having hot spots, so it's important to rotate your trays once or twice
during cooking (depending on the length of cooking). This ensures that everything bakes as evenly as
possible.
2. A pizza stone helps provide even cooking. A pizza stone holds heat incredibly well and also
radiates it outward at a very even and steady rate. This makes it a great tool not just for making pizza,
but also for turning your cranky gas range into a sure and steady cooking machine.
3. Move trays higher for browner tops. Since gas ovens tend to have more ambient moisture in the
air, it can take longer for foods to brown on top. If you'd like to speed along the browning process,
move the tray to the top of the oven or place a second baking sheet directly above the food.
4. Turn up the heat for more crisping action. If crunchy and crispy is your aim, try turning up the oven
heat by 25°F. The cooking time will change slightly, so be attentive toward the end of cooking and
look out for visual and aromatic cues that your food is done.
5. Avoid dark metal cookware. Avoid using dark-colored metal bake ware, as this absorbs more heat
and speeds up cooking. Light-colored metal, glass, and silicone are great choices for baking in gas
ovens and will reduce the risk that the bottoms burn.
Date Developed:
April 26, 2024
Self-Check 1.1-4
Identification: Identify the following statements, write your answer on the space provided.
1. a chamber used for heating, baking, or drying a substance and is the most often use in cooking.
2. A nozzle that attaches to the end of the pastry bag. Piping tip come in a variety of sizes and
shapes for different decorating purposes.
3. It is used to incorporate air into liquid substances.
4. It is used to remove muffins and molded cookies from pans.
5. the perfect machine for quickly mixing batches of dough or batter
Date Developed:
April 26, 2024
Answer Key 1.1-4
Identification:
1. Oven
2. Piping bags and attachments
3. Whisks
4. spatula
5. mixer
Date Developed:
April 26, 2024
TASK SHEET 1.1-4
Title: Making pastry products in accordance to the required oven temperature
Performance Objective: Given one unit of oven, you should be able to preheat following right
procedure.
Equipment : Oven
Steps/Procedure:
1. Prepare the oven
2. Turn on the oven
3. Set the temperature to 350 to 370 degrees Fahrenheit
4. Keep the oven door closed while preheating your oven
5. Wait 10 to 15 minutes
Assessment Method:
Demonstration
Observation
Date Developed:
April 26, 2024
CRITERIA YES NO
Did you…
1. Prepare the oven
2. Turn on the oven
3. Set the temperature to 350 to 370 degrees Fahrenheit
4. Keep the oven door closed while preheating your oven
5. Wait 10 to 15 minutes
Date Developed:
April 26, 2024
Evidence Plan
Competency BREAD AND PASTRY PRODUCTION NC II

standard:
Unit of competency: PREPARE AND PRODUCE PASTRY PRODUCTS
Ways in which evidence will be collected: Dem Thi
[tick the column] Obs
onstr rd
ervat
ation par Por Wri
ion &
& ty tfoli tte
Que
Que Re o n
stioni
stioni por
ng
The evidence must show that the trainee… ng t
● Selecting, measuring and weighing ingredients

according to recipe
● Preparing pastry products using the standard

mixing procedures/formulation/recipes and
producing product characteristics
● Identifying the appropriate equipment and their

uses
● Making pastry products in accordance to the

required oven temperature.
NOTE: *Critical aspects of competency
Date Developed:
April 26, 2024
TABLE OF SPECIFICATIONS
Objectives Content/Area Knowledge Comprehension Application Total # of items

topics no.of % of Test
items
Selecting, measuring and 5 5 10 25%
weighing ingredients according
to recipe
Preparing pastry products 5 5 10 25%
using the standard mixing
procedures/formulation/recipes
and producing product
characteristics
Identifying the appropriate 5 5 10 25%
equipment and their uses
Making pastry products in 5 5 10 25%
accordance to the required
oven temperature
TOTAL
100%
Date Developed:
April 26, 2024
Institutional Competency Assessment Schedule
Name Unit of Competency Date and Time

1. ALMIENDA, Jay Sha V Prepare and produce
pastry products
2. ANTENOR, Aya Prepare and produce
pastry products
3. APOLINAR, Carl Danae Prepare and produce
B. pastry products
4. APOLINAR, Kristel Fae Prepare and produce
V. pastry products
5. AYUP, Althea L. Prepare and produce
pastry products
6. BALLESTRA, Kristine Prepare and produce
Coleen B. pastry products
7. BARCENA, Felmarie D. Prepare and produce
pastry products
8. BARUELA, Sarah Nicole Prepare and produce
C. pastry products
9. BARUELA, Stephanie Prepare and produce
Joy B. pastry products
10. BELOY, Lucilla Marie T. Prepare and produce
pastry products
Date Developed:
April 26, 2024
COMPETENCY ASSESSMENT AGREEMENT
Candidate’s
Name:
Assessor’s Name:
Qualification / UNIT CODE BASIC COMPETENCIES
Units of 400311210 Participate in workplace communication
Competency to be 400311211 Work in team environment
400311212 Solve/address routine problems
Assessed:
400311213 Develop Career and Life Decisions
400311214 Contribute to workplace innovation
400311215 Present Relevant Information
400311216 Practice Occupational Safety and Health Policies and Procedures
400311217 Exercise Efficient and Effective Sustainable Practices in the Workplace
400311218 Practice Entrepreneurial Skills in the Workplace
UNIT CODE COMMON COMPETENCIES

TRS311201 Develop and update industry knowledge
TRS311202 Observe workplace hygiene procedures
TRS311203 Perform computer operations
TRS311204 Perform workplace and safety practices
TRS311205 Provide effective customer service
UNIT CODE CORE COMPETENCIES

TRS741379 Prepare and produce bakery products
TRS741380 Prepare and produce pastry products
TRS741342 Prepare and present gateaux, tortes and cakes
TRS741344 Prepare and display petits fours
TRS741343 Present desserts
Candidate to answer questions YES NO
Have the context and purpose of assessment been explained?
Have the qualification and units of competency been explained?
Do you understand the assessment procedure and evidence to be collected?
Have your rights and appeal system been explained?
Have you discussed any special needs to be considered during assessment?
I agree to undertake assessment in the knowledge that information gathered will only be used for professional
development purposes and can only be accessed by concerned assessment personnel and my
manager/supervisor.
Candidate’s Signature: Date:

Assessor’s/Trainer’s Signature: Date:
Date Developed:
April 26, 2024
CORE COMPETENCIES
SELF-ASSESSMENT GUIDE
Qualification: BREAD AND PASTRY PRODUCTION NC II
Certificate of Competency 2: BREAD MAKING
Units of Competency Covered: ∙ Prepare and produce bakery products
∙ Present desserts
Instruction:
● Read each of the questions in the left-hand column of the chart.
● Place a check mark in the appropriate box opposite each question to indicate
your answer.
CAN I? YES NO
Select, measure and weigh ingredients according to recipe requirements
Prepare variety of pastry products according to standard mixing procedures/
formulation/recipes and desired product characteristics
Select and use appropriate equipment, tools and utensils
Select oven temperature to bake pastry products
Bake pastry products according to techniques and appropriate conditions; and enterprise
requirements and standards
Decorate and present products
Prepare desserts / other types of desserts according to recipe specifications, desired product
characteristics and standard operating procedures*
Plate and decorate a variety of dessert products
Store and package pastry products/ desserts
Apply food hygiene and safety principles
Demonstrate knowledge on varieties and characteristics of pastry products
I agree to undertake assessment in the knowledge that information gathered will only
be used for professional development purpose and can only be accessed by
concerned personnel and my manager / supervisor.
Candidate’s Signature: Date:
RATING SHEETS FOR OBSERVATION/DEMONTRATION

WITH ORAL QUESTIONING
Candidate’s Name:
Assessor’s Name:
Qualification: BREAD AND PASTRY PRODUCTION NCII
Date Developed:
April 26, 2024
Project : PREPARE AND PRODUCE BAKERY PRODUCTS
Date of
assessment:
Assessment
Center:
Instructions for demonstration
1. Observe the candidate in preparing and producing pastry products.

2. Describe the assessment activity and the date it was undertaken.
3. Place a tick in the box to show that the candidate completed each
aspect of the activity to the standard expected in his enterprise.
4. Ask the candidate a selection of the questions from the attached list to
confirm his / her underpinning knowledge.
5. Place a check in the box to show that the candidate answered the
questions correctly.
6. Complete the feedback sections of the form
The candidate … YES NO
● Perform mise en place procedures
● Provides the ingredients with its correct and standard

measurement
● Prepare the materials and equipment needed in
macaroons production
● Produce macaroons
The candidate’s demonstration was:
Satisfactory ❑ Not Satisfactory ❑

Candidate's
Date:
signature:
Assessor’s
Date:
signature:
DEMONSTRATION WITH ORAL QUESTIONING

Questions to probe the underpinning knowledge of the candidate Satisfactory
Response
( Assessor select only the appropriate questions that fit the situation )
Yes No
Date Developed:
April 26, 2024
PERFORM MISE EN PLACE PROCEDURES
What is the important factor to consider in MISE EN PLACE PROCEDURES?
Why is it important to consider mise en place before starting the procedures?
What will happen if you are not consider mise en place procedure?
PROVIDES THE INGREDIENTS WITH ITS CORRECT AND STANDARD

MEASUREMENT
What are the different ingredients needed in macaroons production?
What is the correct measurement of the ingredients needed in producing

macaroons?
PREPARE THE MATERIALS AND EQUIPMENT NEEDED IN EGG TARTS
What are the tools and materials needed in producing egg tarts?
What is the tool needed in Producing egg tarts?
Differentiate Tools, Materials and Equipment.
PRODUCE EGG TARTS
What is technique in baking you used while making egg tarts?
If there is an extra hole in the macaroon pans, What will you do to the extra hole?
FEEBACK TO CANDIDATE
General comments (Strengths / Improvement needed)
Satisfactory ❑ Not Satisfactory ❑
The candidate’s overall performance was:
Candidate’s signature Date:
QUESTIONING TOOL
Questions to probe the Trainee’s underpinning knowledge Satisfactory response
Date Developed:
April 26, 2024
Extension/Reflection Questions Yes No
1. What are the tools needed in measuring dry ingredients?
2. What is the method you will use in mixing ingredient like butter so it is
smooth and lump free?
Safety Questions
3. What will you do first before fitting the mixer attachment?
4. Why it’s important to scoop the dry ingredients using the
other tool before leveling it with flat object like knife.
Job Role and Environment Role
5. How do you maintain the cleanliness of your work site?
6. How do you segregate waste in the work site?
Contingency Questions
7. What if the cake is too crumbly and has large holes?
8. What will you do if the cake did not rise well?
Rules and Regulations
9. What are the techniques and conditions in making baking
cakes?
10. How any cups are there in 8 oz.?
The Trainee’s underpinning Satisfactory Not
knowledge was: Satisfactory
Feedback to Trainee
General comments [Strengths / Improvements needed]
Trainee signature: Date

:
Trainer Signature: Date
:
Date Developed:
April 26, 2024
ANSWER KEY
Questions to probe the Trainee’s underpinning knowledge Satisfactory

response
Extension/Reflection Questions Yes No
1. What are the tools needed in measuring dry ingredients?
● Measuring Cup
● Measuring Spoon
2. What is the method you will use in mixing ingredient like butter so it is
smooth and lump free?
● Creaming is the mixing of an ingredient like butter so it is smooth

and lump free. Mixing it until the ingredients is lighter and fluffier
due to the air being incorporated into the ingredient.
Safety Questions
3. What will you do first before fitting the mixer attachment?
● Before fitting mixer attachments, ensure power cord is

unplugged and control switch is in the ‘OFF’ position.
4. Why it’s important to scoop the dry ingredients using the other tool
before leveling it with flat object like knife?
● To prevent the cake from drying.

Job Role and Environment Role
5. How do you maintain the cleanliness of your work site?
● Always observe proper waste disposal and keep things in

place.
6. How do you segregate waste in the work site?
● Look for the color coded waste can in the area?

Contingency Questions
7. What if the cake is too crumbly and has large holes?
● Review every ingredient that you add maybe you put too much
sugar or too much leavening.
8. What will you do if the cake did not rise well?
Date Developed:
April 26, 2024
● There are a lot of causes why the cake did not rise well,
check the baking powder if its old, the batter may either
contain too much or too little fat, it doesn’t have enough
sugar, or the batter was over mixed and a lot more.
Rules and Regulations
9. What are the techniques and conditions in making baking cakes?
● Beating ingredient together to get the correct consistency before

the next stage is attempted. Usually butter and sugar to aerate
before adding remaining ingredients.
Whisking of lighter ingredients as egg whites to make meringue,
mixing of cream so the fat globules begin to adhere together and
air is trapped inside allowing cream to be piped.
● Folding is the blending of whipped cream and melted chocolate
together so minimal air is lost so the light properties of delicious
chocolate mousse are achieved. The chocolate is folded gently
into the cream so the lightness is maintained.
● Creaming is the mixing of an ingredient like butter so it is smooth
and lump free. Mixing it until the ingredients is lighter and fluffier
due to the air being incorporated into the ingredient.
10. How any cups are there in 8 oz.?
● There are 1 cup in 8 oz.
Date Developed:
April 26, 2024
TESDA-OP-CO-05-F31
Rev.No.00-
03/08/17
Technical Education and Skills Development Authority
ASSESSMENT AND CERTIFICATION PROGRAM
ATTENDANCE SHEET
BREAD AND PASTRY PRODUCTION NCII
Name of Competency Assessment

Center:
Date of Assessment: MAY 27, 2019
No. CANDIDATE’S NAME Reference Number: Signature Assessment Results

1. Almienda, Jay Sha V TRS741380
2. Antenor, Aya TRS741380
3. Apolinar, Carl Danae B. TRS741380
4. Apolinar, Kristel Fae V. TRS741380
5. Ayup, Althea L. TRS741380
6. Ballestra, Kristine Coleen B. TRS741380
7. Barcena, Felmarie D. TRS741380
8. Baruela, Sarah Nicole C. TRS741380
9. Baruela, Stephanie Joy B. TRS741380
10. Beloy, Lucilla Marie T. TRS741380
Date Developed:
April 26, 2024
Assessor/s: TESDA Representative:
__________________________________ ______________________________
Signature over Printed Name Signature over Printed Name
Accreditation Number:_______________
AC Manager:
__________________________________
Signature over Printed Name
______________________________
Signature over Printed Name
Accreditation Number:_______________
COMPETENCY ASSESSMENT RESULTS SUMMARY (CARS)
Candidate’s Name:
Assessor’s Name:
Title of Qualification /
Cluster of Units of BREAD AND PASTRY PRODUCTION NCII
Competency
Assessment Center: Date:
The performance of the candidate in the following unit(s) of competency
and corresponding methods Satisfactory Not Satisfactory
Unit of Competency Assessment Method
Prepare and Produce Demonstration/Observation with Oral

Pastry Products Questioning
Note: Satisfactory Performance shall only be given to candidate who demonstrated successfully all the
competencies identified in the above-named Qualification/Cluster of Units of Competency
For issuance of NC/COC For submission of For re-assessment (pls.
Recommendation (Indicate title of COC, if full additional documents specify)
: Qualification is not met) Specify:
_______________
_____________________
_
Did the candidate overall performance meet the required evidences/standards? YES NO
OVERALL EVALUATION Competent Not Yet Competent
General Comments [Strengths/Improvements needed]
Candidate’s signature: Date:

Assessor’s signature: Date:
Date Developed:
April 26, 2024
Assessment Center
Date:
Manager Signature:
CANDIDATE’S COPY (Please present this form when you claim your NC/COC)
COMPETENCY ASSESSMENT RESULTS SUMMARY
Name of Candidate: Date:
Name of Assessment Center: Date:
Assessment Results: Competent Not Yet Competent
For issuance of NC/COC For submission of For re-assessment (pls.
Recommendation (Indicate title of COC, if full additional documents specify)
: Qualification is not met) Specify:
____________________________
Assessed
_ Attested by: __________________________
by:
Name and Signature Name and Signature
Date: Date:
Date Developed:
April 26, 2024
TRAINING ACTIVITY MATRIX
Training Activity Trainee Facilities/Tools and Venue/ Date Remarks

Equipment Work &
Station Time
Area
Prayer All Trainees E-Media
Rejoinder/
Motivation
ALMIENDA, Jay Practical

● Prepare Sha V ● Personal Protective
Work Area
bakery ANTENOR, Aya equipment
products APOLINAR, Carl
Danae B. ● Small hand tools
● Decorate and APOLINAR,
Kristel Fae V. ● Heavy duty equipment’s
present bakery
products AYUP, Althea L.
● Pans and pots
● Store bakery
● Measuring equipment
products
● Set of knives
BALLESTRA, Practical
● Prepare pastry Kristine Coleen ● Personal Protective
Work Area
products B. Equipment
BARCENA,
● Decorate and Felmarie D. ● Commercial mixers and
present pastry C. attachments
products BARUELA,
Stephanie Joy B. ● Cutting implements
● Store pastry BELOY, Lucilla
Marie T. ● Scales, measures
products
● Bowls
● Ovens
● Molds, shapes and

cutter
● Baking sheets and
containers
● Various shapes and
sizes of pans
BEÑAS, Kristine Practical
● Prepare Joy B ● Personal Protective
Work Area
sponge and BERGANIO, equipment
cakes Rowena B.
Borreta, Daisy ● Bake ware
Date Developed:
April 26, 2024
Rie
● Prepare and BRIONES, Baby ● Small hand tools
use fillings Jane
CARIÑO, Ilina C.
● Large equipment
● Decorate
● Spatulas, wooden
cakes
spoons
● Present cakes
● Whisks, beaters
● Store cakes
● Graters, cutting
implements
● Scales, measures
● Piping bags and

attachments
● Cake and sponge tins
and moulds
● Commercial mixers and
attachments
● Ovens
● Creams, Mousse,
Custard
● Fruits, fresh and
crystallized, fruit purees
● Jams, nuts
● Decorative tools
● Spatula
● Parchment paper
● Piping bag
● Pastry brush
● Pastry bag
● Turntable
DE PERALTA, Practical
● Prepare iced Cristan Dave A. ● Small hand tools
Work Area
petits fours Dela cuesta,
Cara Louise
● Prepare fresh (NON-
● Set of knives
petits fours SCHOLAR)
Date Developed:
April 26, 2024
GONZALES,
● Prepare Paula Elaine T. ● Rolling Pin
marzipan GUERZON,
Mariah Carey G.
● Decorative cutters
petits fours
Tudino, Jay-em
● Prepare ● Pots and pans
Spencer
caramelized ● Bake wares
petits fours
● Display petits ● Molder (tart)
fours ● Pastry brusher
● Store petits ● Piping tube
fours
● Pastry bag
All Trainees Practical
● Present and ● Commercial mixers and
Work Area
serve plated attachment
desserts
● Whisks
● Plan, prepare
● Beaters
and present
dessert buffet ● Spatulas
selection or
plating ● Wooden spoons
● Store and ● Cutting implements for
package nuts and fruits
desserts
● Graters
● Scales,
● Measures
● Bowl cutters
● Piping bags and

attachments
● Ovens
● Cake and sponge tins

and moulds
Date Developed:
April 26, 2024
Date Developed:
April 26, 2024
Maintain
Training
Facilities
Date Developed:
April 26, 2024
LABORATORY LAYOUT
BREAD AND PASTRY PRODUCTION WORKSHOP HOUSEKEEPING SCHEDULE

DAILY TASK YES NO
● Dispose segregated waste; clean garbage cans ✔
● Sweep floors; if wet, wipe dry ✔

Lecture Area
● Clean all tool before and after activity E-Learning Area ✔
Entrance/Exit
● Clean and arrange working tables ✔
● Clean and check mounting of machines/equipment ✔

Rest
● Clean and rest room ✔ roo
m/C
Circulation R
● Urinals, bowls, wash basins walls and partition are free from stains, dirt, oil,
Area
and unnecessary objects
● Ceilings are free from cobweb and dangling items
First
● Floor is kept dry, no broken tiles or protruding object Aid
Practical Work Area
Waste Bin Area
● Equipped withArea
dipper and pails, properly located after use
WEEKLY TASK YES NO

Institutional
● Clean and check tools room
Storage/
Equipment KITCHEN Quality
Control Assessment ✔
Trainer
s Area
Room• Free of dust, not dump Area Area
• Tools are in appropriate position/ location
• With visible label/signage
• Logbook and form are completed and updated
• Lights and ventilation are working.
Clean/Wash of windows/glasses/mirrors
✔
✔
Clean and check tools, machines, supplies, materials
✔
Sanitize garbage receptacles
✔
Empty water collector; clean body of Water Dispenser
Date Developed:
April 26, 2024
MONTHLY TASK YES NO
Conduct inventory
✔
Clean and arrange tool room
✔
Clean and check workshop ventilation and illuminating by dusting lamps/ bulb,
✔
replacing non- functional lamp and keeping exhaust clean
Clean and inspect air conditioning equipment
✔
WORKSHOP INSPECTION CHECKLIST

QUALIFICATION : BREAD AND PASTRY PRODUCTION NC II
Area/Section Practical Work Area In-Charge ROBERT T. BABIDA
YES NO INSPECTION ITEMS

Are the oven accessories clean from dust and oil; dry and properly laid out/
secured/stable?
Are the tools and equipment cleaned, dry and free from dust?
Are the working tables clean and arranged according to floor plan/lay-out? Stable?
Are the floors swept and mopped?
Is the workshop ventilation cleaned and checked?
Are the waste materials or garbage disposed properly?
Is the air conditioning equipment functional?
Is the Tool Room free of dust, with legible and visible label/sign, logbook and form
complete, in order and updated? Tools with safety guard and in appropriate
position/location?
Is the wash area clean, sanitized free from unnecessary objects such as mop, rags? Are
all water, drainage, and electrical systems functional?
Are the waste materials or garbage disposed properly?
Remarks:
Well inspected
Date Developed:
April 26, 2024
Inspected by: Date:
EQUIPMENT MAINTENANCE SCHEDULE

EQUIPMENT TYPE Oven/ Decker Oven
EQUIPMENT CODE OV-005
LOCATION Practical Work Area
Schedule for the Month of March
ACTIVITIES MAN D Every W Eve M Remarks
POWER a Other e ry o
i Day e 15t n
k h t
l Day h
l
y ly
y
1. Check the oven Trainees/ Activities shall be done
condition, especially the Trainer before and after the
gas tank if it’s training
functioning well.
2. Check the oven hose Trainees/ Activities shall be done
if there are no leaks. Trainer before and after the
training
3. Check the oven top Trainee/ Activities shall be done
ranges if it’s working Trainer before and after the
training
Date Developed:
April 26, 2024
4. check the Trainees/ Activities shall be done
temperature if it’s Trainer before and after the
functioning well in exact training
heat.
5. Loosen the nuts of Trainee Activities shall be done

the bearing using a before and after the
cross type screw driver training
to move the bearing
through the joint or
roller and bearing.
Replace the roller and
assembly by reversing
the listed procedures
EQUIPMENT MAINTENANCE INSPECTION CHECKLIST

EQUIPMENT TYPE : Oven/Decker Oven
PROPERTY CODE / NUMBER : OV-005

Area/Section Practical Work Area In-Charge RONA MAE B. CORTEZ
YES NO INSPECTION ITEMS

Are the oven and its parts in good condition?
Are all the oven ranges functioning well?
Is the heat from the oven and ranges in exact heat of temperature?
Is the oven hose still functioning well?
Can we still utilize the electric plug of the oven?
Can we still use the oven rack?
Date Developed:
April 26, 2024
Is the oven igniter still functioning well?
Can we still use the oven outlet?
Can we utilize the oven tank?
Are all the switch oven buttons functioning well?
Remarks:
Well inspected
Inspected by: Date:
OPERATIONAL PROCEDURE
EQUIPMENT TYPE: Oven/Decker Oven
EQUIPMENT CODE: OV-005
LOCATION: Practical Work Area
Steps/Procedures:
1. Turn the regulator anti-clockwise
2. Turn on the switch in the oven burner and place the lighter on the oven.
3. Pre-heat the oven for 15-20 minutes.
4. After pre-heating the oven, put the pan and ready to bake
5. Get the finished product inside the oven.
6. Put the finished product in the cooling work.
7. Turn off the oven burner and open the oven door after baking to prevent rusting.
8. Let the oven cool before cleaning it.
9. Remove the burned particles by scraping with a blunt scraper.
Prepared by: ROBERT T. BABIDA

Trainer
Date Developed:
April 26, 2024
WASTE SEGREGATION LIST
QUALIFICATION BREAD AND PASTRY PRODUCTION NC II
SECTION / AREA Practical Work area
GENERATED / ACCUMULATED WASTE SEGREGATED METHOD

WASTE RECYCLE COMPOSE DISPOSE
1. Tin cans, plastic wrappers and cellophane
2. Empty plastic bottles
3. Eggshell
4. Leftover ingredients like flour, sugar and

other flavorings
5. Used fat & oil contaminated
6. Waste papers and tissue paper
Date Developed:
April 26, 2024
Form No. 6
EQUIPMENT RECORD WITH CODE AND DRAWING
No. Location EQPT. QTY Title Description PO Drawing
No. , No. Ref.
1 Practical OV-005 5 Deck Weight: 258KG 20221
work area Oven Dimensions:
1310*840*1675mm
2 Practical HM-003 10 Hand CHULUX Electric 20221

work area Mixer Stand mixer 660W
3 Practical EO-004 5 Electric Electric Oven with 20221

work area Oven Hot Plate on top
Date Developed:
April 26, 2024
PURCHASE REQUEST
PROVIDENCE POLYTECHNIC INSTITUTE
#468 Magsaysay Avenue Baguio City
Department: Tourism Department
Date: 04/05/2024
Quantity Unit Item Description Estimate Units Estimate Cost
2 Pcs. Kitchenaid Artisan Php 39,920.00 Php 79,840.00

Stand Mixer 6QT
Empire Red
Purpose: Additional Equipment for

Tourism Department due to
Increased Training Activities (BPP).
Remarks:
Approved By: Requested By:
Date Developed:
April 26, 2024
ROBERT T.
School BABIDA
Administrator Trainer
Supervise
Work-Based
Learning
Date Developed:
April 26, 2024
Training Plan
Qualification: Bread and Pastry Production NC II
Trainees/Training Training Activities Mode of Staff Facilities/ venue Assessment Date and
Requirements Training Tool & Equipments methods Time
1. Prepare and produce Demonstrate on how to Institution Robert T. ● Small hand tools Provincial ● Direct
bakery products Prepare and produce based Babida - Training
bakery products Trainer ● Heavy duty equipment Center observation
1.1 Prepare bakery ● Interview
products ● Pans and pots
1.2 Decorate and ● Written
present bakery products examination
1.3 Store bakery ● Set of knives ● Demonstration
products
● Spatula
● Parchment paper
● Piping bag
● Pastry brush
● pastry bag
● turntable
2. Prepare and produce Demonstrate on how to Institution Robert T. ● Scales, measures ● Direct
pastry products Prepare and produce based Babida -
pastry products Trainer ● Bowls observation
2.1 Prepare pastry ● Interview
products ● Ovens
2.2 Decorate and ● Written
● Molds, shapes and cutter
present pastry products examination
2.3 Store pastry products ● Baking sheets and containers ● Demonstration
Date Developed:
April 26, 2024
● Pastry brush
● Pastry bag
● Packaging and labeling materials
● Bakery products
● Containers
● Display cabinet
3. Prepare and present Demonstrate on how to Institution Robert T. ● Spatulas, wooden spoons ● Direct
gateaux, tortes and prepare and present based Babida -
cakes gateaux, tortes and Trainer ● Whisks, beaters observation
cakes ● Interview
● Graters, cutting implements
3.1 Prepare sponge and ● Written
● Scales, measures
cakes examination
3.2 Prepare and use ● Piping bags and attachments ● Demonstration
fillings Decorate cakes
● Cake and sponge tins and
Present cakes
3.3 Store cakes moulds
● Commercial mixers and
attachments Ovens
● Spatula
● Parchment paper
● Piping bag
● Pastry brush
● Pastry bag
● Turntable
Date Developed:
April 26, 2024
● Cutting materials
● Packaging materials
4. Prepare and display Demonstrate on how to Institution Robert T. ● Small hand tools ● Direct
petits fours prepare and display based Babida -
petits fours Trainer ● Measuring equipment observation
4.1 Prepare iced petits ● Interview
fours ● Bake wares
4.2 Prepare fresh petits ● Written
● Pot and pans
fours examination
4.3 Prepare marzipan ● Molder (tart) ● Demonstration
petits fours
● Pastry brusher
4.4 Prepare caramelized
petit fours ● Piping tube
4.5 Display petits fours
Store petit Fours ● Pastry bag
● Set of knives
● Display stands / flat forms
● Packaging materials
5. Present desserts Demonstrate on how to Institution Robert T. ● Decorative cutters ● Direct
present desserts based Babida -
5.1 Present and serve Trainer ● Display stands / flat forms observation
plated desserts ● Interview
5.2 Plans, prepare and
present dessert buffet ● Written
selection and plating. examination
5.3 Store and package ● Demonstration
desserts.
Date Developed:
April 26, 2024
Prepared by: Robert T. Babida Noted by: Jay-Anne B. Laureta
TRAINER SCHOOL HEAD/ADMINISTRATOR
Approved by: Rosie M. Bersamin

INDUSTRY PARTNER HEAD
Date Developed:
April 26, 2024
Robert T. Babida Legend
Trainer C Completed
NYC Not Yet Completed
Date Developed:
April 26, 2024
Robert T. Babida Legend:
Trainer C- Competent
NC-not competent
Date Developed:
April 26, 2024
TRAINEE’S PROGRESS SHEET
Name ALMIENDA, JAYSHA Trainer RONA MAE B. CORTEZ
Qualification BREAD AND PASTRY PRODUCTION NC II Nominal duration 105 HOURS
Training Date Date Trainee’s Supervisor’s

Units of Competency Training Activity Rating
Duration Started Finished Initial Initial
1. Prepare and produce Prepare bakery products 21 Hours
bakery products Decorate and present bakery products
Store bakery products
2. Prepare and produce Prepare pastry products 21 Hours
pastry products Decorate and present pastry products
Store pastry products
3. Prepare and present Prepare sponge and cakes 21 Hours
gateaux, tortes and cakes Prepare sponge and cakes
Decorate cakes
Present cakes
Store cakes
4. Prepare and display petits Prepare iced petits fours 21 Hours
fours Prepare fresh petits fours
Prepare marzipan petits fours
Prepare caramelized petits fours
Display petits fours
Store petits fours
5. Present desserts Present and serve plated desserts 21 Hours
Plan, prepare and present dessert buffet selection
or plating
Store and package desserts
Date Developed:
April 26, 2024
Total 105
Note: The trainee and the supervisor must have a copy of this form. The column for rating maybe used either by giving a numerical rating or simply indicating
competent or not yet competent. For purposes of analysis, you may require industry supervisors to give a numerical rating for the performance of your trainees.
Please take note however that in TESDA, we do not use numerical ratings
Date Developed:
April 26, 2024
Technical Education and Skills Development Authority
TRAINEE’S RECORD BOOK
Trainee’s Name
Qualification: BREAD AND PASTRY PRODUCTION NC II
Training Duration:
Trainer: ROBERT T. BABIDA
Date Developed:
April 26, 2024
Instructions: NOTES:
This Trainees’ Record Book (TRB) is intended to serve as a record of all _________________________________________________________
accomplishments/tasks/activities while undergoing training in the industry. It will
eventually become evidence that can be submitted for portfolio assessment and _________________________________________________________
for whatever purpose it will serve you. It is therefore important that all its contents _________________________________________________________
are viably entered by both the trainees and instructor.
_________________________________________________________
The Trainees’ Record Book contains all the required competencies in
your chosen qualification. All you have to do is to fill in the column “Task Required” _________________________________________________________
and “Date Accomplished” with all the activities in accordance with the training
_________________________________________________________
program and to be taken up in the school and with the guidance of the instructor.
The instructor will likewise indicate his/her remarks on the “Instructors Remarks” _________________________________________________________
column regarding the outcome of the task accomplished by the trainees. Be sure
that the trainee will personally accomplish the task and confirmed by the instructor. _________________________________________________________
It is of great importance that the content should be written legibly on ink. _________________________________________________________
Avoid any corrections or erasures and maintain the cleanliness of this record. _________________________________________________________
This will be collected by your trainer and submit the same to the _________________________________________________________
Vocational Instruction Supervisor (VIS) and shall form part of the permanent
trainee’s document on file. _________________________________________________________
_________________________________________________________
THANK YOU. _________________________________________________________

_________________________________________________________
_________________________________________________________
_________________________________________________________
Date Developed:
April 26, 2024
UNIT OF COMPETENCY: PREPARE AND PRODUCE BAKERY PRODUCTS Decorate and Decorating and
present pastry presenting pastry
Learning Task/Activity Date Instructor products products
Outcome Required Accomplished Remarks
Prepare bakery Preparing bakery
products products
Store pastry Storing pastry

products products
Decorate and Decorating and
present bakery presenting bakery
products products
UNIT OF COMPETENCY: PREPARE AND PRESENT GATEAUX, TORTES AND

CAKES
Store bakery Storing bakery
products products Learning Task/Activity Date Instructor
Prepare sponge Preparing sponge
and cakes and cakes
Prepare and use Preparing and

UNIT OF COMPETENCY: PREPARE AND PRODUCE PASTRY PRODUCTS fillings use fillings
Learning Task/Activity Date Instructor
Outcome Required Accomplished Remarks Decorate cakes Decorating cakes
Prepare pastry Preparing pastry
products products
Present cakes Presenting cakes
Date Developed:
April 26, 2024
Store cakes Storing cakes
UNIT OF COMPETENCY: PREPARE AND DISPLAY PETITS FOURS

Prepare iced Preparing iced petits
petits fours fours
Prepare fresh Preparing fresh

petits fours petits fours
Prepare marzipan Preparing marzipan

petits fours petits fours
Prepare Preparing
caramelized caramelized petits
petits fours fours
Display petits four Displaying petits four
Store petits fours Storing petits fours
UNIT OF COMPETENCY: PREPARE AND PRODUCE BAKERY PRODUCTS

Date Developed:
April 26, 2024
Present and Presenting and
serve plated serving plated
desserts desserts
Plan, prepare Planning,

and present preparing and
dessert buffet presenting
selection or dessert buffet
plating selection or
plating
Store and Storing and

package packaging
desserts desserts
Date Developed:
April 26, 2024
MEMORANDUM OF AGREEMENT
KNOW ALL MEN BY THESE PRESENTS:
THIS MEMORANDUM OF AGREEMENT (“MOA”) made and entered into, by and between:
MT.CARMEL AGRI-TOURISM TRAINING AND ASSESSMENT CENTER INC. a public TESDA legislated
technology institution located at Monggoc, Pidigan, Abra represented by its President, Engr. Irene B. Bringas and
hereinafter referred to as PPI;
And
Haven Café and Restaurant, a café restaurant located at Rosario Bldg. Zone 5, Bangued, Abra represented by
its owner, Ms, Grae C. Gomez referred to as CAAHT.
WITNESSETH:
WHEREAS, the PPI, in pursuit of its mission to help the unemployed individuals by providing them with quality
education that will give them employable technical skills and proper work ethics;
WHEREAS, MT.CARMEL AGRI-TOURISM TRAINING AND ASSESSMENT CENTER INC., has the necessary
experience and expertise in managing programs that facilitates the provision of the industrial and entrepreneurial
skills training for the disadvantaged sector;
NOW, THEREFORE, for in consideration of the above premises, both parties hereby agree as follows:
A. NATURE AND SCOPE OF PARTNERSHIP
1. PPI and CAAHT will work as partners in the technical training of trainees in Electrical
Installation and Maintenance NC-II.
2. PPI and CAAHT commit to enable the student-trainees to qualify at least for the entry-level job
requirement in industries.
3. PPI and CAAHT shall follow the training program registered in the UTPRAS including its
duration (36 days every Saturdays) and schedule. Training shall start on October 5, 2023.
B. FUNCTIONS AND RESPONSIBILITIES OF CATH

1. Exercise general supervision over the training program
2. Designate a coordinator who will closely monitor the training program
3. Conduct mandatory assessment of trainees.
4. Issue certificate of training to graduates of the program.
5. Undertake such other functions to ensure the success of the program.
C. FUNCTIONS AND RESPONSIBILITIES OF PSS

1. Select and screen scholars/ trainees.
2. Provide trainee’s uniform, supplies and training consumables necessary to ensure the
successful implementation of the program.
3. Pay PPI the training fee (PHP 760.00) and assessment fee (PHP 500.00) per scholar.
4. Pay the honoraria of the trainer (PHP 504.00/day X 36 days) for the duration of the training.
5. Designate an individual who will work closely with the school coordinator regarding training
activities.
6. Undertake such other functions to ensure smooth implementation of the program.
Date Developed:
February 28, 2023
D. MISCELLANEOUS PROVISIONS
1. The parties to cooperate with each other and to perform their respective obligations under the
Agreement.
2. In case of the injury resulting from an accident related to the training, PPI liability shall be
limited to the school’s accident insurance plan.
3. This Agreement may be amended or modified only through a written instrument duly signed
and executed by the parties. The Memorandum of Agreement will commence upon signing
IN WITNESS WHEREOF, the parties have signed this Memorandum of Agreement this October 1, 2023 at
Pidigan, Abra, Philippines.
Mt.Carmel Agri-Tourism Training Haven Café and Restaurant

And Assessment Center Inc
By: By:
Jerick
JERICK TADEO Grae
GRAE C. GOMEZ
School President Sole Proprietor
WITNESSED BY:
Clinton
CLINTON K. BOSE
Rosie
ROSIE M. LAURETA
School Administrator Manager
Date Developed:
February 28, 2023
TRAINING SESSION EVALUATION FORM
INSTRUCTIONS:
This post-training evaluation instrument is intended to measure how satisfactorily your trainer has done
his job during the whole duration of your training. Please give your honest rating by checking on the
corresponding cell of your response. Your answers will be treated with utmost confidentiality.
TRAINERS/INSTRUCTORS
1 2 3 4 5
Name of Trainer:
1. Orients trainees about CBT, the use of CBLM and the evaluation system
2. Discusses clearly the unit of competencies and outcomes to be attained

at the start of every module
3. Exhibits mastery of the subject/course he/she is teaching
4. Motivates and elicits active participation from the student or trainees
5. Keeps records of evidence/s of competency attainment of each

student/trainees
6. Instil value of safety and orderliness in the classrooms and workshops
7. instils the value of teamwork and positive work values
8. instils good grooming and hygiene
9. instils value of time
10. Quality of voice while teaching
11. Clarity of language/dialect used in teaching
12. Provides extra attention to trainees and students with specific learning
needs
13. Attends classes regularly and promptly
14. Shows energy and enthusiasm while teaching
15. Maximizes use of training supplies and materials
16. Dresses appropriately
17. Shows empathy
18. Demonstrates self-control
Date Developed:
February 28, 2023
This post-training evaluation instrument is intended to measure how satisfactorily you trainer prepared and
facilitated your training. Please give your honest rating by checking on the corresponding cell of your response.
Your answers will be treated with utmost confidentiality.
Use the following rating scales:
5 – Outstanding
4 – Very Good/ Very Satisfactory
3 – Good/ Adequate
2 – Fair/ Satisfactory
1 – Poor/ Unsatisfactory
PREPARATION 1 2 3 4 5
1. Workshop layout conforms with the components of a CBT workshop
2. Number of CBLM is sufficient
3. Objectives of every training session is well explained
4. Expected activities/ outputs are clarified
DESIGN AND DELIVERY 1 2 3 4 5
1. Course contents are sufficient to attain objectives
2. CBLM are logically organized and presented
3. Information Sheet are comprehensive in providing the required

knowledge
4. Examples, illustrations, and demonstrations help you learn
5. Practice exercises like Task/Job Sheets are sufficient to learn

required skills
6. Valuable knowledge are learned through the contents of the course
7. Training Methodologies are effective
8. Assessment Methods and evaluation system are suitable for the

trainees and the competency
9. Recording of achievements and competencies acquired is prompt
and comprehensive
10. Feedback about the performance of learners are given immediately
TRAINING FACILITIES/RESOURCES 1 2 3 4 5
1. Training Resources are adequate
2. Training Venue is conducive and appropriate
3. Equipment, Supplies and Materials are Sufficient
Date Developed:
AGRI-CROPS December 2020 Page 106 of
PRODUCTION NC II
Developed by: 146
PORTFOLIO
Khaezel B. Bosque
4. Equipment, Supplies and Materials are suitable and appropriate
5. Promptness in providing Supplies and Materials
SUPPORT STAFF 1 2 3 4 5
1. Support Staff are accommodating
SUPERVISED INDUSTRY TRAINING OR ON THE JOB TRAINING EVALUATION FORM

Dear Trainees:
Date Developed:
PRODUCTION NC II
Developed by: 146
PORTFOLIO
Khaezel B. Bosque
The following questionnaire is designed to evaluate the effectiveness of the Supervised Industry Training (SIT) or
On the Job Training (OJT) you had with the Industry Partners of Mt. Carmel Agri-Tourism Training Center.
Please check the appropriate box corresponding to your rating of each question asked. The results of this
evaluation shall serve as a basis for improving the design and management of the SIT in SICAT to maximize the
benefits of the said Program. Thank you for your cooperation.
Legend:
5 – Outstanding
4 – Very Good/ Very Satisfactory
3 – Good/ Adequate
2 – Fair/ Satisfactory
1 – Poor/ Unsatisfactory
NA – Not Applicable
Item
Question Ratings
No.
Institutional Evaluation 1 2 3 4 5 NA
Has Mt. Carmel Agri-Tourism Training and Assessment Center

1 conducted an orientation about the SIT/OJT program, the
X
requirements and preparations needed and its expectations?
Has Mt. Carmel Agri-Tourism Training and Assessment Center X

2 the provided necessary assistance such as referrals or
recommendations in finding the company for your OJT?

3 showed coordination with the Industry Partner in the design and
supervision of your SIT/OJT?
Has your in-school training adequate to undertake Industry X

4 partner assignment and its challenges

5
monitored your progress in the Industry?
Has the supervision been effective in achieving your OJT X

6
objectives and providing feedback when necessary?
Did Mt. Carmel Agri-Tourism Training and Assessment Center X

7 conduct assessment of your SIT/OJT program upon completion?
Were you provided with the results of the Industry and Mt. X
8 Carmel Agri-Tourism Training and Assessment Center’s
assessment of your OJT?
Date Developed:
PRODUCTION NC II
Developed by: 146
PORTFOLIO
Khaezel B. Bosque
Comments/Suggestions:
Item
Question Ratings
No.
INDUSTRY PARTNER 1 2 3 4 5 NA
Was the industry partner appropriate for the type of training /

1
required and/or desired?
Has the industry partner designed the training to meet your /

2
objectives and expectations?
Has the industry partner shown coordination with (your /

3
institution) in the design and supervision of the SIT/OJT?
Has the Industry Partner and its staff welcomed you and /
4
treated you with respect and understanding?
Has the industry partner facilitated the training, including the /

5 provision of necessary resources such as facilities and
equipment needed to achieve your OJT objectives?
Has the Industry Partner assigned a supervisor to oversee /

6
your work or training?
Was the supervisor effective in supervising you through regular /

7
meetings, consultations, and advice?
Has the training provided you with the necessary technical and /
8 administrative exposure of real-world problems and practices?
Has the training program allowed you to develop self- /

9 confidence, self-motivation and a positive attitude towards
work?
Has the experience improved your personal skills and human /

10
relations?
11 Are you satisfied with your training in the Industry? /
Comments and Suggestions:
Date Developed:
PRODUCTION NC II
Developed by: 146
PORTFOLIO
Khaezel B. Bosque
Signature:
Printed Name:
Qualification: Bread and Pastry Production
Host Industry Partner: Haven Café and Restaurant
Supervisor: ROSIE M. LAURETA
Period of Time
Training: ___________________ Instructor: RONA MAE B. CORTE
Date Developed:
PRODUCTION NC II
Developed by: 146
PORTFOLIO
Khaezel B. Bosque
WASTE MANAGEMENT PLAN
Elimination of Hazardous Materials and Substances

There is no national definition of waste used for the purpose of trans-boundary movements of waste in
the Philippines. Under Department Administrative Orders DAO 92-29, the term "waste" is not
specifically defined.
"Hazardous wastes" are substances that are without any safe commercial, industrial, agricultural or
economic usage and are shipped, transported or brought from the country of origin for dumping or
disposal into or in transit through any part of the territory of Philippines.
"Hazardous wastes" shall also refer to by-products, side-

products, process residues, spent reaction media,
contaminated plant or equipment or other substances
from manufacturing operations and as consumer
discards of manufactured products which present
unreasonable risk and /or injury to health and safety and
to the environment.
Ecological Waste Management- The proper handling of

the things we throw away in a manner that does not harm
anyone or anything, be it human, animal or the
environment.
Waste Management is the collection, transport, processing, recycling or disposal of waste materials,
usually the ones produced by human activity, in an effort to reduce their effect on human health or local
aesthetics or amenity. This can involve solid, liquid or gaseous substances with different methods and
fields of expertise for each.
The waste hierarchy refers to the “3 Rs” - reduce, reuse and recycle - which classifies waste
management strategies according to their desirability in terms of waste minimization. The waste
hierarchy remains the cornerstone of most waste minimization strategies. The aim of waste hierarchy is
to extract the maximum practical benefit from products and to generate the minimum amount of waste.
Presidential Decree ( PD ) 1152, “ The Philippines Environment Code,” which took effect in 1997,
provides a basis for an integrated waste management regulation starting from waste source to
methods of disposal. PD 1152 has further mandated specific guidelines to manage municipal
wastes (solid and liquid), sanitary landfill and incineration, and disposal sites in the Philippines.
Date Developed:
PRODUCTION NC II
Developed by: 146
PORTFOLIO
Khaezel B. Bosque
In 1990, the Philippine Congress enacted the Toxic Substances, Hazardous and Nuclear Wastes
Control Act, commonly known as Republic Act (RA) 6969. A law designed to respond to increasing
problems associated with toxic chemicals and hazardous and nuclear wastes. RA 6969 mandates
control and management of import-manufacturers. The Act seeks to protect public health and the
environment from unreasonable risk posed by these substances in the Philippines.
Apart from the basic policy rules and regulations of RA 6969, hazardous waste management must also
comply with the requirements of other specific environmental laws, such as PD 984 (Pollution Control
Law of 1976), PD 1586 (Environmental Impact Assessment System Law), RA 8749 (Clean Air Act of
1999), RA 9003 (Ecological Solid Waste Management Act 0f 2000), RA 9275 (Philippine Clean Water
Act of 2004) and their implementing rules and regulations
Date Developed:
PRODUCTION NC II
Developed by: 146
PORTFOLIO
Khaezel B. Bosque

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PORTFOLIO

SECTOR: TOURISM SECTOR II (HOTEL AND RESTAURANT)

QUALIFICATION: BREAD AND PASTRY PRODUCTION NC II

UNIT OF COMPETENCY: PREPARE AND PRODUCE PASTRY PRODUCTS

MODULE TITLE: PREPARING AND PRODUCING PASTRY PRODUCTS

⮚ LO1: Prepare pastry products

⮚ LO2: Decorate and present pastry products

⮚ LO3. Store pastry products

1.1-4 Making pastry

SECTOR: TOURISM SECTOR II (HOTEL AND RESTAURANT)

QUALIFICATION: Bread and Pastry Production NC II

UNIT OF COMPETENCY: Prepare and Produce Pastry Products

MODULE TITLE: PREPARING AND PRODUCING PASTRY PRODUCTS

Performance Criteria Checklist

Self Check Answer Key

Learning Outcome Summary

Recognition on Prior Learning

BREAD AND PASTRY PRODUCTION NC II QUALIFICATION

This Qualification is packaged from the competency map of Tourism Sector

The Units of Competency comprising this Qualification include the following:

CODE NO. COMMON COMPETENCIES

CODE NO. CORE COMPETENCIES

A person who has achieved this Qualification is competent to be:

Prepare and produce pastry Preparing and TRS741380

Prepare and present gateaux, Preparing and TRS741342

Prepare and display petits fours Preparing and TRS741344

Present desserts Presenting desserts TRS741343

NOMINAL HOURS: 15 HOURS

Prepare Pastry Products

Information Sheet 1.1-1

I. Selecting Required Ingredients for Pastry Production

II. Measuring and Weighing Required Ingredients for Pastry Production

Ingredients Method of Measure Ounces per Cup Grams per Cup

Corn starch Lightly spooned or sifted 2.6 120

Ingredients Method of Measure Grams per Unit Grams per Cup

III. Ratio of Ingredients

IV. Different Measuring and weighing Equipment

Liquid Measuring Liquid measuring cups come in clear

Instead, a bowl or plate can be placed on

Scoop and Level Method

Tips and Tricks for Measuring

1. If wheat flour is used in pastry making, percentage of shortening should be increased.

2. Shortening blends too quickly into the flour if it is cold.

5. Additional measurement of salt should be added if margarine is used in pastry making.

Title: Selecting, measuring and weighing ingredients according to recipe

Equipment: Measuring spoon, measuring cup, spatula, weighing scale.

1. Select the appropriate ingredients as stated in the recipe.

2. Identify the right equipment or tools needed.

Assessment Method: Demonstration

1. Select the appropriate ingredients as stated in the recipe.

2. Identify the right equipment or tools needed.

Mixing Techniques Applied for Pies and Pastries

5. Laminating - fat is repeatedly folded into the dough

Correct Techniques to Produce Pastries to enterprise Standards:

● They like the look of the product; visual stimulation

● They purchased before and want the same thing again.

● Mouth feel and eating properties

3. Appearance and salability - small and broken do not get sold.

● Quality of ingredients used

● Stirring - mixing all ingredients together

● Beating - introducing air into the mixture

● Whisking - also known as whipping method

● Rolling - to flaten the dough