TRAINING PLAN FOR SUPERVISED INDUSTRY TRAINING

BREAD AND PASTRY PRODUCTION NC II

Trainee’s
Training Facilities/ Date
Training Activity/ Mode of Assessmen
Requirements Staff Tools and Venue and
Task Training t Method
Equipment Time

3. PREPARE 3.1 Prepare sponge OJT Ma. Wildflour Observation April 29

● PPE
AND PRESENT and cakes Cristina Café + - 2024
GATEAUX, C. Razon Bakery
● Ingredients ● Baking Tools
TORTES AND are selected, Questionin
CAKES measured and g 8:00 am
weighed Operation ● Baking
CAKES according to -
Manager Equipment
recipe
Third Party 5:00 pm
requirements,
enterprise Report
practices and
customer
practices

● Required oven
temperature is
selected to
bake goods in
 accordance
with desired
characteristic
s, standard
recipe
specifications
and enterprise
practices

● Sponges and
cakes are
prepared
according to
recipe
specifications,
techniques
and
conditions
and desired
product
characteristi
cs

● Appropriate
equipment
are used
according to
required
pastry and
bakery
products and
standard
operating
 procedures

● Sponges and
cakes are
cooled
according to
established
standards and
procedures

3.2 Prepare and use OJT Ma. Wildflour Observation April 29

● PPE
fillings Cristina Café + - 2024
C. Razon Bakery
● Fillings are ● Baking
prepared Questionin
and selected Tools g 8:00 am
in Operation
accordance ● Baking -
Manager
with Equipmen Third Party 5:00 pm
required
t Report
consistency
and
appropriate
flavors

● Slice or
layer
sponges and
cakes are
filled and
assembled
according to
standard
recipe
 specification
s, enterprise
practice and
customer
preferences

● Coatings
and sidings
are selected
according to
the product

characteristics
and required recipe
specifications

3.3 Decorate cakes OJT Ma. Wildflour Observation April 29

● PPE
Cristina Café + - 2024
● Sponges and
C. Razon Bakery
cakes are ● Baking Tools
decorated Questionin
suited to the g 8:00 am
product and Operation ● Baking
occasion and -
Manager Equipment
in accordance
with standard Third Party 5:00 pm
recipes and Report
enterprise
practices

● Suitable
icings and
 decorations
are used
according to
standard
recipes
and/or
enterprise
standards
and customer
preferences

3.4 Present cakes OJT Ma. Wildflour Observation April 29

● PPE
Cristina Café + - 2024
● Cakes are
C. Razon Bakery
presented on ● Baking Tools
accordance Questionin
with g 8:00 am
customer’s Operation ● Baking
expectations -
Manager Equipment
and
established Third Party 5:00 pm
standards and Report
procedures

● Equipment
are selected
and used in
accordance
with service
requirements

● Product
 freshness,
appearances
and eating
qualities are
maintained in
accordance
with the
established
standards and
procedures

● Cakes are
marked or cut
portion-
controlled to
minimize
wastage and
in accordance
with
enterprise
specifications
and customer
preferences

3.5 Store cakes OJT Ma. Wildflour Observation April 29

● PPE
Cristina Café + - 2024
● Cakes are
C. Razon Bakery
stored in ● Baking Tools
accordance Questionin
with g 8:00 am
establishme Operation ● Baking
nt’s Manager
 standards Equipment -
and
procedures Third Party 5:00 pm
Report
● Storage
methods
are
identified in
accordance
with product
specification
s and
established
standards
and
procedures

Prepared by: Noted by:

Trainer

Bread and Pastry Production NC II Center Administrator Operation Manager

Wildflour Café + Bakery