COMPETENCY-BASED

CURRICULUM

Sector:

TOURISM
(HOTEL AND RESTAURANT MANAGEMENT)
Qualification:

BREAD AND PASTRY PRODUCTION NC II

SAN JOSE DEL MONTE NATIONAL HIGH SCHOOL

BRGY. YAKAL, FRANCISCO HOMES, CITY OF SAN JOSE DEL MONTE, BULACAN
TABLE OF CONTENTS

Page

A. Course Design.................................................................................................. 2

B. Modules of Instruction.......................................................................................7

 BASIC COMPETENCIES...........................................................................3

 COMMON COMPETENCIES..................................................................3-4

 CORE COMPETENCIES.......................................................................8-14
COURSE DESIGN

COURSE TITLE : BREAD AND PASTRY PRODUCTION NC II

NOMINAL DURATION : 141 hours

COURSE DESCRIPTION :

This course designed to enhance the knowledge, skills and attitude in baking and pastry
production; to prepare and present gateaux, tortes and cakes; to prepare and serve other types of
desserts; and to prepare and display petits fours in accordance with industry standards. It covers
the basic, common and core competencies.

ENTRY REQUIREMENTS :

Trainees or students should posses the following requirements:

 Can communicate in basic English either oral and written;

 Physically and mentally fit;
 With pleasing personality;
 With good moral character; and
 Can perform basic mathematical computation

CBC Bread and Pastry Production NC II Developed by: Josephine C. Mora -2-
COURSE STRUCTURE:

BASIC COMPETENCIES
( 18 hours)

UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
Participate in Participating in 1.1.1 Obtain and convey 4 hours
workplace workplace workplace information
communication communication 1.1.2 Complete relevant
work-related documents
1.1.3 Participate in workplace
meeting and discussion
Work in a team Working in a team 2.1.1 Describe and identify 4 hours
environment environment team role and
responsibility in a team
2.1.2 Describe work as a team
member
Practice career Practicing career 3.1.1 Integrate personal 5 hours
professionalism professionalism objectives with
organizational goals.
3.1.2 Set and meet work
priorities.
3.1.3 Maintain professional
growth and development
Practice Practicing 4.1.1 Evaluate hazard and 5 hours
occupational occupational risks
health and health and safety 4.1.2 Control hazards and
safety risks
4.1.3 Maintain occupational
health and safety
awareness

CBC Bread and Pastry Production NC II Developed by: Josephine C. Mora -3-
 COMMON COMPETENCIES
( 18 hours)

UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Develop and Developing and 1.1.1 Identify and access key 2 hours
update industry update industry sources of information
knowledge knowledge on the industry
1.1.2 Access, apply and share
industry information
1.1.1 Update continuously
relevant industry
knowledge
2. Observe Observing 2.1.1 Practice personal 4 hours
workplace workplace grooming and hygiene
hygiene hygiene 2.1.1 Practice safe and
procedures procedures hygienic handling,
storage and disposal of
food , beverage and
materials
3. Perform Performing 3.1.1 Identify and explain the 4 hours
computer computer functions, general
operations operations features and capabilities
of both hardware and
software undertaken
3.1.2 Prepare and use
appropriate hardware
and software according
to task requirement
3.1.3 Use appropriate devices
and procedures to
transfer files/data
3.1.4 Produce accurate and
complete data according
to the requirements
3.1.5 Maintain computer
system
4. Perform Performing 4.1.1 Practice workplace 4 hours
workplace and workplace and safety, security and
safety practices safety practices hygiene systems,
processes and operation
4.1.2 Respond appropriately
to faults, problems and
emergency situations
4.1.3 Maintain safe personal
presentation standards
5. Provide Providing effective 5.1.1 Apply effective verbal 4 hours
effective customer and non-verbal
customer service communication skills to
service respond to customer

CBC Bread and Pastry Production NC II Developed by: Josephine C. Mora -4-
 UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
needs
5.1.2 Provide prompt and
quality service to
customer
5.1.3 Handle queries promptly
and correctly in line with
enterprise standards
5.1.4 Handle customer
complaints, evaluation
and recommendations

CORE COMPETENCIES
(110 hours)

UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
3.Prepare and Preparing and 3.1.1 Prepare sponge and 25 hours
present gateaux, presenting gateaux, cakes
tortes and cakes tortes and cakes 3.1.2 Prepare and use fillings
3.1.3 Decorate cakes
3.1.4 Present cakes
3.1.5 Store cakes

COURSE DELIVERY:

Modular/Self-paced, Lecture/ Actual Demonstration, Video Presentation

ASSESSMENT METHODS:
Formative assessment through written or practical test
Direct Observation
Practical Demonstration (Application)

CBC Bread and Pastry Production NC II Developed by: Josephine C. Mora -5-
 RESOURCES: LIST OF TOOLS, EQUIPMENT AND MATERIALS

Recommended list of tools, equipment and materials for the

training of 25 trainees for BREAD AND PASTRY PRODUCTION NC II.

TOOLS EQUIPMENT MATERIALS

QTY QTY QTY
12 Dry Measuring cup 6 Commercial Cake flour
Mixers with
complete
attachments
12 Liquid Measuring 1 Mechanical Dough Bread Flour
cup roller
25 Measuring spoon 1 Decker oven All-purpose
3 Cake turn table 1 Compressor White and Brown
Sugar
1 set Decorating tips 1 Dough Cutter Yeast
10 Rubber Spatula 5 Hand mixer Cocoa
6 Rolling pins 2 Microwave Oven Butter
6 Round pan sizes 6, 2 Refrigerator Margarine
7, 8, 10
6 Baking Sheets 5 Gas range Coffee
6 Rectangular Pans 1 Upright freezer Luster Dust
9x5, 10x6, 11x7,
12x8

CBC Bread and Pastry Production NC II Developed by: Josephine C. Mora -6-
 6 Pie cutter 1 Chiller Corn Oil
10 Rubber scrapper 5 Stainless Steel Table Lard
10 Stainless Steel Kahlua coffee
Scraper liqueur
6 Palette knife All-purpose cream
6 Cake stand with tier Whipping cream
6 Cake pillars Confectioner sugar
6 Sauce pan, s/s Knox gelatin
6 Ladles s/s Flaked almonds
6 Knives s/s with Dark Chocolate
plastic handle chips and bars
6 Chopping board, Chocolate, shredded
color coded
6 Weighing Scale Cherries with stem
6 Grater Cherries
6 Wooden spoons Food colors
5 Cooling Racks Tropical fruits
12 Mixing bowl Whole wheat, rye,
sets multi grain
( 6 pcs per set)
50 Small bowls Milk

6 Wire whisk Cream cheese

1pack Piping Bag Vinegar
2 sets Piping tips White chocolate
3 Cake Leveler Salt
5 Muffin pan, small Paper cups
5 Muffin pan, medium Tulip paste
5 Muffin pan, big Sugar lace
5 Loaf pan, small Pineapple juice
5 Loaf pan, medium Contreau
5 Loaf pan, big Wilton decorating
magazine, video
5 Pie pan Good Housekeeping
Baking Book
1 Double Boiler
3 Strainer
5 Flour Sifter

CBC Bread and Pastry Production NC II Developed by: Josephine C. Mora -7-
TRAINER’S QUALIFICATIONS

 Must have completed a Trainers Training Methodology Course (TM II) or its equivalent
 Must have at least 2 years industry experience
 Must be a holder of a Bread and Pastry Production NC level II or equivalent
 Must be of good moral character
 With pleasing personality
 Must have attended relevant Bread and Pastry Production trainings and seminars (for patisserie
trainers) or equivalent
 Proficient in bakery/pastry productions (for Bread and Pastry Production trainers)

CBC Bread and Pastry Production NC II Developed by: Josephine C. Mora -8-
 MODULES OF INSTRUCTION

CORE COMPETENCIES

Prepare and Present Gateaux, Tortes and Cakes

UNIT OF COMPETENCY : PREPARE AND PRESENT GATEAUX, TORTES AND CAKES

MODULE TITLE : PREPARING AND PRESENTING GATEAUX, TORTES AND

CAKES

MODULE DESCRIPTOR : The module covers the skills and knowledge required by patissiers
to produce, fill, decorate and present range of
specialized sponges and cakes, where finish, decoration and
presentation of high order is required.

NOMINAL DURATION : 25 hours

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to:

LO1. Prepare sponge and cakes

LO2. Prepare and use fillings

LO3. Decorate cakes

LO4. Present cakes

LO5. Store cakes

CBC Bread and Pastry Production NC II Developed by: Josephine C. Mora - 10 -

LO1. PREPARE SPONGE AND CAKES

ASSESSMENT CRITERIA:

1. Ingredients are selected, measured and weighed according recipe requirements,

enterprise practices and customer practices
2. Required oven temperature is selected to bake goods in accordance with desired
characteristics, standard recipe specifications and enterprise practices
3. Sponges and cakes are prepared according to recipe specifications, techniques and
conditions and desired product characteristics
4. Appropriate equipment are used according to required pastry and bakery products and
standard operating procedures
5. Sponges and cakes are cooled according to established standards and procedures

CONTENTS:

 Introduction to gateaux, tortes and cakes

- Culinary terms related to cakes
- Appropriate Baking Tools and Equipment used in making sponge and cakes
- Techniques in measuring and weighing ingredients accurately
- Main Ingredients and its uses used for variety of sponge and cakes

 Classification of Cakes

- Mixing methods and techniques used for variety of sponge and cakes
- Identify the characteristics of the ideal cake, common cake problems and their
causes.
- Specific temperature used for different types of sponge and cakes
- Basic steps in baking
- Pre-heating the oven

 Suggested Projects: Butter Cake or Pound Cake, Chiffon Cake, Swiss Roll, Chocolate Moist
Cake, Chocolate Cake”

- Cooling temperature of sponge and cakes

- Occupational health and safety (OHS) and Hygiene

CONDITIONS:

Students/trainees must be provided with the following:

 CBT Workshop
 Personal Protective equipment
 Bake ware, Tools, Equipment, Ingredients & other supplies
 CBLM, Video, Manuals
 TV, LCD Projector (optional for lecture)
 Pen & Paper
 Whiteboard & marker

CBC Bread and Pastry Production NC II Developed by: Josephine C. Mora - 11 -

 METHODOLOGIES:

 Modular/Self-paced
 Video Presentation
 Demonstration

ASSESSMENT METHODS:

 Oral questioning
 Written examination
 Direct observation
 Practical Demonstration

LO2. PREPARE AND USE FILLINGS

 ASSESSMENT CRITERIA:

1. Fillings are identified according to what specific cake it is appropriate

2. Filling is prepared and selected in accordance with required consistency and
appropriate flavors
3. Slice or layer sponge and cakes are filled and assembled according to standard recipe
specifications, enterprise practice and customer preference
4. Coatings and sidings are selected according to the product characteristics and required
recipe specifications

CONTENTS:

 Filling & assembling cakes according to the standard recipe specifications

- Variety of fillings appropriate in a specific cake

- Steps in Filling and Assembling Slice or Layer Cakes
-Appropriate tools and equipment in assembling gateaux, tortes and cakes

CONDITIONS:

Students/trainees must be provided with the following:

 CBT Workshop
 Personal Protective equipment
 Bake ware, Tools, Equipment, Ingredients & other supplies
 CBLM, Video, Manuals
 TV, LCD Projector (optional for lecture)
 Pen & Paper
 Whiteboard & marker

METHODOLOGIES:

 Modular/Self-paced
 Demonstration

CBC Bread and Pastry Production NC II Developed by: Josephine C. Mora - 12 -

 ASSESSMENT METHODS:

 Oral questioning
 Written examination
 Direct observation
 Practical Demonstration

LO3. DECORATE CAKES

ASSESSMENT CRITERIA:

1. Sponge and cakes are decorated suited to the product and occasion and in the
accordance with standard recipes and enterprise practices
2. Suitable icings and decorations are used according to standard recipes and/or
enterprise standards and customer preferences

CONTENTS:

 Tools and Materials used in decorating sponges and cakes

- Cake decorating tips guide
 Techniques in Decorating and Icing of Cakes products in accordance with standard
recipes
-Techniques for successful cake decoration
- Identify the standard recipes of icing and decorations.
-Identification and application of steps and procedure in icing a cake.

CONDITIONS:

Students/trainees must be provided with the following:

 CBT Workshop
 Personal Protective equipment
 Bake ware, Tools, Equipment, Ingredients & other supplies
 CBLM, Video, Manuals
 TV, LCD Projector (optional for lecture)
 Pen & Paper
 Whiteboard & marker

METHODOLOGIES:

 Modular/Self-paced
 Demonstration

CBC Bread and Pastry Production NC II Developed by: Josephine C. Mora - 13 -

 ASSESSMENT METHODS:

 Oral questioning
 Written examination
 Direct observation
 Practical Demonstration

LO4. PRESENT CAKES

 ASSESSMENT CRITERIA:

1. Sponge and cakes are presented on accordance with customers’ expectations and
established standards and procedures
2. Equipment are selected and used in accordance with service requirements
3. Product freshness, appearances and eating qualities are maintained in accordance with
the established standards and procedures
4. Cakes are marked or cut portion-controlled to minimize wastage and in accordance with
the enterprise specifications and customer preferences

CONTENTS:

 Present Baked products according to established standards and procedures

- Use selected equipment and present cakes in accordance with customer’s
expectations and establishment.
standard and procedures.
-Standard size and weight per serving
 Maintain Product’s Quality
-Methods of portion control
- Identification of the product freshness, appearance, characteristics of prepared cakes

CONDITIONS:

Students/trainees must be provided with the following:

 CBT Workshop
 Personal Protective equipment
 Bake ware, Tools, Equipment, Ingredients & other supplies
 CBLM, Video, Manuals
 TV, LCD Projector (optional for lecture)
 Pen & Paper
 Whiteboard & marker

METHODOLOGIES:

 Lecture/ PowerPoint Presentation

 Modular/Self-paced
 Demonstration

CBC Bread and Pastry Production NC II Developed by: Josephine C. Mora - 14 -

 ASSESSMENT METHODS:

 Oral questioning
 Written examination
 Direct observation
 Practical Demonstration

LO5. STORE CAKES

 ASSESSMENT CRITERIA:

1. Cakes are stored in accordance with establishment’s standards and procedures

2. Storage methods are identified in accordance with a product specifications and
established standards and procedures

CONTENTS:

 Standards and procedures of storing cake products

-Type of packaging
-Steps on how to box a cake
-Storage methods and temperatures for cakes

CONDITIONS:

Students/trainees must be provided with the following:

 CBT Workshop
 Personal Protective equipment
 Bake ware, Tools, Equipment, Ingredients & other supplies
 CBLM, Video, Manuals
 TV, LCD Projector (optional for lecture)
 Pen & Paper
 Whiteboard & marker

METHODOLOGIES:

 Lecture/ PowerPoint Presentation

 Modular/Self-paced
 Demonstration

CBC Bread and Pastry Production NC II Developed by: Josephine C. Mora - 15 -

 ASSESSMENT METHODS:

 Oral questioning
 Written examination
 Direct observation
 Practical Demonstration

CBC Bread and Pastry Production NC II Developed by: Josephine C. Mora - 16 -