QUALIFICATION: BREAD AND PASTRY PRODUCTION NC II

UNIT TITLE: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES

Nominal Duration % of class time for Number of Test Lower Levels

Lesson Objectives/ Learning Outcomes
(hrs) the LO Items Recall/Comprehension

25 50

LO1. Prepare sponge and cakes 9 36.00% 18 3

LO2.Prepare and use filling 4 16.00% 8 0

LO3.Decorate cakes 4 16.00% 8 0

LO4.Present cakes 4 16.00% 8 0

LO5.Store cakes 4 16.00% 8 0

TOTAL 50 3

Prepared by: Approved by:

Josephine C. Mora 26-May-24
Trainer's Name & Signature Date Name and Signature
ES

Higher Levels
Application/Evaluation/Synthesis

3
number of items for the levels of learning is determined by
referring to the behavioral verb at the start of the LO. You
16
may use Bloom's Taxonomy of Educational Outcomes as a
reference
12

10

47

Date
 QUALIFICATION: BREAD AND PASTRY PRODUCTION NC II
UNIT TITLE: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES

Nominal Duration % of class time for Number of Test

Learning Content
(hrs) the content Items

9 18

Introduction to Gateaux, Tortes and Cakes 5 55.56% 10

Classification of Cakes 1 11.11% 2

Suggested Projects: Sponge cake with butter cream filling and 3 33.33% 6
icing, Chocolate Moist Cake, Chocolate Cake
TOTAL 18

Prepared by: Approved by:

Josephine C. Mora 26-May-24 R. Amores
Trainer's Name & Signature Date Name and Signature
C II
D CAKES

Lower Levels Higher Levels

Recall/Comprehension Application/Evaluation/Synthesis

9 1
number of items for the levels of learning is deterined by
referring to the behavioral verb at the start of the LO. You
1 1
may use Bloom's Taxonomy of Educational Outcomes as a
reference
5 1

15 3

R. Amores 3-Oct-15
Name and Signature Date
 QUALIFICATION: BREAD AND PASTRY PRODUCTION NC II
UNIT TITLE: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES

Nominal Duration % of class time for Number of Test Lower Levels

Learning Content
(hrs) the content Items Recall/Comprehension

4 8

Filling and assembling cakes according to the 4 100.00% 8 6

standard recipe specifications
TOTAL 8 6

Prepared by: Approved by:

Josephine C. Mora 26-May-24
Trainer's Name & Signature Date Name and Signature
 Higher Levels
Application/Evaluation/Synthesis

number of items for the levels of learning is deterined by

referring to the behavioral verb at the start of the LO. You
2
may use Bloom's Taxonomy of Educational Outcomes as a
reference
2

Date
 QUALIFICATION: BREAD AND PASTRY PRODUCTION NC II
UNIT TITLE: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES

Nominal Duration % of class time for Number of Test Lower Levels

Learning Content
(hrs) the content Items Recall/Comprehension

4 8

Decorate sponges and cakes 1 25.00% 2 1

Techniques in Decorating and filling of Cakes 3 75.00% 6 4

products in accordance with standard recipes

0.00% 0

0.00% 0

0.00% 0

TOTAL 8 5

Prepared by: Approved by:

Josephine C. Mora 26-May-24
Trainer's Name & Signature Date Name and Signature
 Higher Levels
Application/Evaluation/Synthesis

1
number of items for the levels of learning is deterined by
referring to the behavioral verb at the start of the LO. You
2
may use Bloom's Taxonomy of Educational Outcomes as a
reference

Date
 QUALIFICATION: BREAD AND PASTRY PRODUCTION NC II
UNIT TITLE: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES

Nominal Duration % of class time for Number of Test

Learning Content
(hrs) the content Items

4 8
Present Baked products according to established
standards and procedures 3 75.00% 6

Maintain Product’s Quality 1 25.00% 2

0.00% 0

0.00% 0

0.00% 0

TOTAL 8

Prepared by: Approved by:

Josephine C. Mora 26-May-24
Trainer's Name & Signature Date Name and Signature
 NC II
AND CAKES

Lower Levels Higher Levels

Recall/Comprehension Application/Evaluation/Synthesis

4 2
number of items for the levels of learning is deterined by
referring to the behavioral verb at the start of the LO. You
1 1
may use Bloom's Taxonomy of Educational Outcomes as a
reference

5 3

Name and Signature Date

 QUALIFICATION: BREAD AND PASTRY PRODUCTION NC II
UNIT TITLE: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES

Nominal Duration % of class time for Number of Test Lower Levels

Learning Content
(hrs) the content Items Recall/Comprehension

4 8
Standards and procedures of storing cake
products 1 25.00% 2 1

Steps on how to box a cake 3 75.00% 6 3

TOTAL 8 4

Prepared by: Approved by:

Josephine C. Mora 26-May-24
Trainer's Name & Signature Date Name and Signature
 Higher Levels
Application/Evaluation/Synthesis

1 number of items for the levels of learning is deterined by

referring to the behavioral verb at the start of the LO. You
may use Bloom's Taxonomy of Educational Outcomes as a
3 reference

Date