Questioning tool

Rating sheet for oral questioning

Question to prove the candidate’s underpinning knowledge Satisfactory

response

Extension /reflection questions YES NO

Why do we need to familiarize the different tools, equipment

and their uses?

Why should we learn their uses?

Why do we need to familiarize the storage methods in storing

cakes?

Safety questions

Is good food hygiene essential to make sure that the cakes you
gift are safe to eat?

Do we need to check the equipment if it is safe to use?

Is the cake products temperature are being maintain?

Job role and environment questions

Why should we follow the procedures in storing cakes?

Why we need to watch and wait our bake products in the

oven?

Why should we prepare the tools and equipment?

Contingency/infrequent questions

What if one of our co- workers in the kitchen had burn

accidentally?

What if your bake products are burned, what will you do?

What if there is a fire incident in the kitchen?

Rules and regulations

The candidate’s underpinning Satisfactory Not satisfactory

knowledge was:

Feedback to the candidate:

General comments:

Candidate signature Date

Assessor signature SITTIE AINAH L. MALA Date

 Training Activity Matrix

Facilities/ Venue Date

Training Activity Trainee Tools and & Remarks
Equipment (Workstatio Tim
n/ Area) e
Prayer:
Kindly lead the prayer Ms.
Dela cruz.

Recap of Activities: May

Before we proceed to the 25-29
next topic, anybody here
can recall about our topic
yesterday?
All 8:00
Unfreezing Activities: am
trainees
to
Let me show you again the
5: 00
different techniques how
to beautify your cakes pm

(show some pictures)

Feedback of Training:
We learned how to
decorate the cake and how
to present

Rejoinder/Motivation:

So now, I will let the

screen to show four
pictures as a clue of what
does it mean. I’ll give
points who willing to
answer before we start to
our new lesson for today.

UC 1. Prepare and produce Mutia The trainees

Materials
bakery products Musa May 25 are
Abulais PPE BPP 8:00 competent
 Identify the different Ungco laboratory am to and can be
Was paper
variety of bakery 5: 00 deployed to
products Recipe book pm the next
Tools station
 Identify the different
techniques in baking Measuring cup
bakery products Measuring

C 1.
spoon
Mixer
Mixing bowl
Flour sifter
Prepare
Pastry brush
Rolling pin
Equipment

and Oven
Stove

produce
bakery
products
1.1
Identify
the
different
variety of
bakery
products.
1.2
Identify
the
different
techniques
in
baking
bakery
products.
C 1.
Prepare
and
produce
bakery
products
1.1
Identify
the
different
variety of
bakery
products.
1.2
Identify
the
different
techniques
in
baking
bakery
products.u Mutia May 26
UC 2. Prepare and produce
pastry products
Musa
Abulais
Ungco
PPE BPP
8:00
am to
5: 00
The
trainees
are

●
laboratory pm competent
and can be
deployed
to the next

Muffi station

n
paper
●
Wax
paper
●
Recip
e
book
●
Ingre
dients
(as
per
recip
e)
Materials
PPE
Muffin paper
Wax paper
Recipe book
All ingredients
 Tools
Measuring cup
Measuring
spoon
Mixer
Mixing bowl
Flour sifter
Pastry brush
Muffin pan
Baking tray
Rolling pin
Equipment
Oven
Stove

UC 3. PREPARE AND Mutia May 27

Materials The
PRESENT GATEAUX, TORTES Musa 8:00
AND CAKES Abulais PPE am to trainees
Ungco BPP laboratory 5: 00 are
Was paper competent
pm
Recipe book and can be
deployed
Tools to the next
Measuring cup station
Measuring
spoon
Mixer
Mixing bowl
Flour sifter
Pastry brush
Rolling pin
Cake rotating
Piping bag
with nozzles
Equipment
Oven
Stove
UC 4. PRESENT AND DISPLAY Mutia May 28
Materials The trainees
PETITS FOUR Musa 8:00
Abulais PPE am to are
Ungco 5: 00 competent
Was paper and can be
pm
Recipe book deployed to
the next
Tools station
Measuring cup
Measuring
spoon
Mixer
Mixing bowl BPP laboratory

Flour sifter
Pastry brush
Rolling pin
Cake rotating
Piping bag
with nozzles
Equipment
Oven
Stove
UC 5. PRESENT DESSERT Mutia May 29
Materials The
Musa 8:00
Abulais PPE am to trainees
Ungco 5: 00 are
Was paper competent
pm
Recipe book and can be
deployed
Tools to the next
Measuring cup station
Measuring BPP laboratory
spoon
Mixer
Mixing bowl
Flour sifter
Pastry brush
Rolling pin
Cake rotating
Piping bag
with nozzles
Equipment
Oven
Stove
 INVENTORY TRAINING TOOLS, MATERIALS AND FACILITIES

UNIT OF COMPETENCY BREAD AND PASTRY NC II

TOOLS EQUIPMENT MATERIALS

QTY QTY QTY

12 Measuring cup, Commercial Cake flour

solid mixers
6
w/complete
 attachments

25 1 Mechanical Bread flour

Measuring dough roller

cup, liquid
(250 &
500 ml)
Measuring
cup, liquid
(250 &
500 ml)
Measuring spoon

3 Cake turn table 1 Decker oven All-purpose

flour

20 Decorating tips 1 Compressor Yeast

6 Pie pan sizes 6, 8, 6 Dough Sugar

10 cutter

6 Sheet pans 1 Refrigerator Butter

6 Pie cutter 4 Gas range Margarine

6 Rubber scrapper 1 Upright All purpose

freezer cream

6 Palette knife Whipped

cream

6 Cake stand with tier Cooking oil

6 Cake pillars Lard

6 Sauce pan, s/s Confectioner

sugar

12 Mixing bowl Tartar

6 Tulip cup
Knives s/s
with
plastic
handle
Knives s/s
with
plastic
handle
Knives s/s
with
plastic
handle
Knives s/s
with
plastic
handle
Chopping board*
color coded

6 Scale 2, 10 kgs Sugar lace

6 Grater Pineapple
juice

6 Wooden spoon Tropical

fruits
 6 Wire whisk Food colors

6 Muffin pan Chocolate

serum

6 Loaf pan Chocolate

chips

6 Rectangular pan Flaxed

almonds

6 Round pan

6 Flour sifter

6 Strainer

6 Doubler boiler

TRAINING FACILITIES

Space Requirement Size in Area in Sq. Total Area

Meters Meters in Sq.
Meters

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

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

laboratory 8 x 5 sq. m 40 sq. m. 40 sq. m.

Learning sources center 3 x 5 sq. m. 15 sq. m. 15 sq. m.

Facilities/equipment/circulation 36 sq. m.
area

Total workshop area: 156 sq. m.

Prepare Assessment Instruments (Institutional)

Contents:

1. Institutional Competency Evaluation

2. Evidence Plan
3. Table of Specification
4. Written Test
5. Performance Test
6. Questioning Tool

Evidence Plan

Competency BREAD AND PASTRY NCII

standard:
Unit of PREPARE AND PRESENT GATEAUX, TORTES AND
competency: CAKES
Ways in which evidence will be
collected:

Third party Report

Demonstration &
Observation &
Questioning

Questioning

Portfolio

Written
The evidence must show that the
trainee…
LO 1. PREPARE CAKES
* Select, measure and weigh ingredients
according to recipe requirements,
enterprise practices and customer
practices

* Select required oven temperature to bake

goods in accordance with desired
characteristics, standard recipe
specifications and enterprise practices
* Prepare sponges and cakes according to
recipe specifications, techniques and
conditions and desired product
characteristics
* Appropriate use of equipment according
to required pastry and bakery products
and standard operating procedures
* Cool sponges and cakes according to
established standards and procedures
LO 2. PREPARE AND USE FILLINGS
* Cool sponges and cakes according to
established standards and procedures
* Filled and assembled slice or layer
sponges and cakes according to standard
recipe specifications, enterprise practice
and customer preferences
 * Select coatings and sidings according to
the product characteristics and required
recipe specifications.
LO 3. DECORATE CAKES
*
Decorate suited sponges and cakes to
the product and occasion and in
accordance with standard recipes and
enterprise practices
* Use suitable icing and decorations
according to standard recipes and/or
enterprise standards and customer
preferences
LO 4. PRESENT CAKES
*
Present cakes in accordance with
customer’s expectations and established
standards and procedures*
* Select and use equipment in accordance
with service requirements
* Maintain product freshness,
appearances and eating qualities in
accordance with the established
standards and procedures
* Mark cakes or cut portion-control to
minimize wastage and in accordance
with enterprise specifications and
customer preferences
LO 5. STORE CAKES
* Store cakes in accordance with
establishment’s standards and
procedures
* Identify storage methods in accordance
with product specifications and
established standards and procedures

TABLE OF SPECIFICATIONS

TEST ITEM DISTRIBUTION TOTAL

NUMBE
Content/ Factual Compre Applicati R OF PERCE
 Objectives Knowledg hension on ITEMS N TAGE
e (%)

Standard and 5 3 6 14 30%

Procedures of Storing
Cake Products

Storage methods for 1 1 6 8 30%

cakes

Occupational health 1 1 6 8 40%

and safety

Total 7 5 18 30 100%

Time 5 mins 5 mins 20 mins 30 mins

FORM 1.1 SELF-ASSESSMENT CHECK

INSTRUCTIONS: This Self-Check Instrument will give the trainer

necessary data or information which is essential in planning
training sessions. Please check the appropriate box of your
answer to the questions below.

BASIC COMPETENCIES
CAN I…? YES NO
Participate in workplace communications
Work in a team environment
Practice career professionalism
Practice occupational health and safety procedures
COMMON COMPETENCIES
Develop and update industry knowledge
Observe workplace hygienic procedures
Perform computer operations
Perform workplace and safety practices
Provide effective customer services
CORE COMPETENCIES
UC1. Prepare and produce bakery products

Prepare bakery products

Decorate and present bakery products

Store bakery products

UC2. Prepare and produce pastry products

Prepare pastry products

Decorate and present pastry products

Store pastry products

UC 3. Prepare and present gateaux, tortes and cakes

3.1 Prepare sponge cakes /

3.2 Prepare and use fillings? /

3.3 Decorate cakes? /

3.4 Present cakes? /

3.5 Store cakes? /

UC 4. Prepare and present petits fours

Prepare other types of desserts
 Plan, prepare and conduct a dessert trolley
presentation
Store and package desserts
UC 5. Present dessert
Prepare iced petits fours

Prepare fresh petits fours

Prepare marzipan petits fours

Prepare caramelized petits fours
Display petits fours
Store petits fours

Data Gathering Instrument for Trainee’s Characteristics

Please answer the following instrument according to the

characteristics described below. Encircle the letter of your choice
that best describes you as a learner. Blank spaces are provided
for some data that need your response.
 Characteristics of learners

Language, literacy and Average grade in: Average grade in:

numeracy (LL&N) English Math
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
e. 75 to 79 e. 75 to 79
Cultural and Ethnicity/culture:
language a. Ifugao
background
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others( please specify)
Education & general Highest Educational Attainment:
knowledge a. High School Level
b. High School Graduate
c. College Level
d. College Graduate
e. with units in Master’s degree
f. Masteral Graduate

Characteristics of learners
g. With units in Doctoral Level
h. Doctoral Graduate
Sex a. Male
b. Female
Age Your age: 20
Physical ability 1. Disabilities (if any)

2. Existing Health Conditions (Existing

illness if any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify)
Previous TM Certificates
experience with
a. TQ certified
the topic
b. TM graduate
c. TM trainer
d. TM lead trainer
Number of years as a competency trainer
Previous List down trainings related to TM
learning TVE 100
experience
TVE 101
TVE 103
TVE 104

National Certificates acquired and NC level

Training Level
BREAD AND PASTRY NC 11
completed

Special courses Other courses related to TM

a. Units in education

Characteristics of learners
b. Master’s degree units in education
c. Others (please specify)
 Learning styles a. Visual - The visual learner takes
mental pictures of information given,
so in order for this kind of learner
to retain information, oral or
written, presentations of new
information must contain diagrams
and drawings, preferably in color.
The visual learner can't concentrate
with a lot of activity around him and
will focus better and learn faster in a
quiet study environment.
b. Kinesthetic - described as the
students in the classroom, who
have problems sitting still and who
often bounce their legs while tapping
their fingers on the desks. They are
often referred to as hyperactive
students with concentration issues.
c. Auditory- a learner who has the
ability to remember speeches and
lectures in detail but has a hard
time with written text. Having to
read long texts is pointless and will
not be retained by the auditory
learner unless it is read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from
activities where they can watch,
listen and then review what has
happened.
f. Theorist - Learns most when ideas
are linked to existing theories and
concepts.
g. Pragmatist - Learns most from
learning activities that are directly
relevant to their
situation.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others(please specify)
 HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL

Welcome to the module, “Preparing and Presenting Gateaux, tortes, and

cakes". This was one of the competencies in Bread and Pastry Production NCII
Qualification. This qualification is a course which includes knowledge, skills and
attitude required to possess by a TVET Trainer.

This unit of competency, “Prepare and Present gateaux, tortes, and

cakes". comprises the knowledge, skills and attitude that Trainees must become
skilled at as required in the said qualification.

To complete each of the Learning Outcomes (L.O) of the module, you are
required to undergo a series of learning activities. In each learning outcome there
are Information Sheets, Tasks Sheets, Operation Sheets, and Activity Sheets.
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 practical skills 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".

Remember to:

 Work through all the information and complete the activities in each section.
 Read Information sheets and complete the self-check. Suggested
references included to supplement the materials provide in this module.
 Most probably your trainer will also be your supervisor or manager.
He/She is thereto support you and show you the correct way to do things.
 Youwillbegivenplentyofopportunitytoaskquestionsandpracticeonthejo
b. Make sure you practice your new skills during regular work shift.
This way will improve both your speed and memory and also your
confidence.
 Use the Self-check, Operation Sheets, Tasks Sheets or Job Sheets at
the end of each section to best your own progress. Use the Performance
Criteria Checklist or Procedural Checklist located often the sheet to
check your own performance.
 When you feel confident that you had sufficient practice, ask your own
Trainer to evaluate you. There suits of your assessment will be recorded
in your Progress Chart and Accomplishment Chart.
 Inside this module you will find the activities for you to complete
followed by relevant in formation sheets for each learning outcome.
Each learning outcome may have more than one learning activity.

You need to complete this module before you can perform the next module.
"Preparing and displaying Petit Fours",

Competency BREAD AND PASTRY PRODUCTION NCII

standard:
Unit of PREPARE AND PRODUCE BAKERY PRODUCTS
competency:
Ways in which evidence will be
collected:

Third party Report

Demonstration &
Observation &
Questioning

Questioning

Portfolio

Written
The evidence must show that the
trainee…
LO 1. Prepare bakery products
* Required ingredients are selected,
measured and weighed.

* A variety of bakery products are

prepared.
* Appropriate equipment are used.
* Bakery products are baked.
* Required oven temperature are selected
2. Decorate and present bakery products
* A variety of fillings and coating/icing,
glazes and decorations for bakery
products are prepared.
* Bakery products are filled and decorated,
where required and appropriate.
* Bakery items are finished
* Bakery products are presented.
3. Store bakery products
* Bakery products are stored
* Packaging are selected.

Competency BREAD AND PASTRY PRODUCTION NCII

standard:
Unit of PREPARE AND PRODUCE PASTRY PRODUCTS
competency:
Ways in which evidence will be
collected:

Third party Report

Demonstration &
Observation &
Questioning

Questioning

Portfolio

Written
The evidence must show that the
trainee…
LO 1. PREPARE CAKES
* Select, measure and weigh
ingredients according to recipe
requirements, enterprise practices and
customer practices

* Select required oven temperature to

bake goods in accordance with desired
characteristics, standard recipe
specifications and enterprise practices.
* Prepare a variety of pastry products are
according to standard mixing
procedures/formulation/ recipes and
desired product characteristics
* Use appropriate equipment according
to required pastry and bakery
products and standard operating
procedures standards and/or customer
preference such us fillings and
coating/icing, glazes.
* Fill and decorate pastry products with
standard recipes and/or enterprise
standards and customer preferences.
* Bake pastry products are
presented according to established
standards and procedures.
* Bake pastry products are presented
according to established standards and
procedures.
* Stored pastry products according to
established standards and procedures.
* Select appropriate packaging for
the preservation of product freshness
and eating characteristics.