QrVTM1_FLS5

Sector COMPETENCY-BASED
: TOURISM (HOTEL AND RESTAURANT)
LEARNING MATERIALS
Qualification Title: BREAD AND PASTRY PRODUCTION NCII
Unit of Competency: Prepare And Produce Bakery Products
Module Title: Preparing And Producing Bakery Products
CHRISTIAN HORIZON SCHOOL, INCORPORATED

#0004 Purok Mabinati-on Ubaldo D. Laya, Iligan City

Plan Training
Session
Date Developed: Document No. TRS741379

BREAD AND September 2021 Issued by:
Date Revised:
PASTRY
PRODUCTION NC II TESDA Page i of vii
Developed by:
Queeny R. Villegas
Templates Revision # 00
Sample 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 Average grade in: Average grade in:

and numeracy English Math
(LL&N)
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
a. 75 to 79 e. 75 to 79
Cultural Ethnicity/culture:
and language a. Tagalog
background
b. Bisaya
c. Ilongo
d. Waray
e. Muslim
f. Chabakano
g. Others( please specify)_____________
Education & Highest Educational Attainment:

general 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
g. With units in Doctoral Level
h. Doctoral Graduate
Sex a. Male b. Female
Date Developed: Document No: TRS741379

September 2021 Issued by:
BREAD AND Date Revised:
PASTRY TESDA
PRODUCTION NC II Page ue of 250
Developed by:
Queeny R.
Villegas
Revision # 00
Age Your age: 29
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
experience with Bread And Pastry Production
the topic Certificates
a. Bread And Pastry Productions Certified
b. Bread And Pastry Production Graduate
c. Bread And Pastry Production Trainor
d. Bread And Pastry Production lead
Trainer
e. None
Number of years as competency

Trainer___________
Previous learning List down trainings related to Bread and

experience Pastry Production
__________________________
___________________________
___________________________
National Certificates acquired and NC level
Training Level
completed _________________________
___________________________
Special courses Other courses related to Bread and Pastry

Production
a. Units in education
b. Master’s degree units in education
c. Others(please specify)
_____none____________________
PASTRY TESDA
Developed by:
Queeny R.
Villegas
Revision # 00
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)
___________________________

PASTRY TESDA
Developed by:
Queeny R.
Villegas
Revision # 00
Summary of the Learner’s Characteristics
&Numeracy
Knowledge
Completed
Backgroun
& Literacy
Cultural &
Experien
Language
Language
Physical
Courses
Name of Trainees
Related
Training
Special
Gender
Educ. &
General
Ability
Level
Age
Job
ce
d
1. Jacquiline 85-89 Bisaya College F 29 None 2 year BPP None
Rabago Grad. NC II
80-84
2.John Paul Reyes 85-89 Bisaya HS Grad M 17 None 1 year BPP None
NCII
90-94
3.Lee Albert Roda 85-89 Bisaya College M 21 None 2 years PBB None
NCII
80-84 Grad.
4. Mae Sabaduqia 80-84 Bisaya HS Grad. F 40 None 3 year PBB None
NCII
75-79
5. Christine Tagaro 90-94 Bisaya College F 18 None 1 years PBB None
Level NC II
85-89

PASTRY TESDA
Developed by:
Queeny R.
Villegas
Revision # 00
Task # 2: Develop TNA Forms
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…? YE NO
S
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1 Obtain and convey workplace information. /
1.2 Complete relevant work related documents. /
1.3 Participate in workplace meeting and discussion. /
2. WORK IN TEAM ENVIRONMENT
2.1 Describe and identify team role and responsibility in a /
team.
2.2 Describe work as a team member. /
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives with organizational goals. /
3.2 Set and meet work priorities. /
3.3 Maintain professional growth and development.
4. PRACTICE OCCUPATIONAL HEALTH & SAFETY
4.1 Evaluate hazard and risks. /
4.2 Control hazards and risks. /
4.3 Maintain occupational health and safety awareness. /
COMMON COMPETENCIES YE NO
S
CAN I…? /
1. DEVELOP AND UPDATED INDUSTRY
/
1.1 Identify and access key sources of information on the
industry.
1.2 Access, apply and share industry information. /
PASTRY TESDA
Developed by:
Queeny R.
Villegas
Revision # 00
1.3 Update continuously relevant industry knowledge. /
2. OBSERVE WORKPLACE HYGIENE PROCEDURES
2.1 Practice personal grooming and hygiene /
2.2 Practice safe and hygienic handling, storage and /
disposal of food, beverage and materials.
3. PERFORM COMPUTER OPERATION
3.1 Identify and explain the functions, general features and /

capabilities of both hardware and software.
3.2 Prepare and use appropriate hardware and software /
according to task requirement.
3.3 Use appropriate devices and procedures to transfer /
files/data.
3.4 Produce accurate and complete data according to the /
requirements.
3.5 Maintain computer system. /
4. PERFORM WORKPLACE AND SAFETY PRACTICES
4.1 Practice workplace safety, security and hygiene /

systems, processes and operations.
4.2 Respond appropriately to faults, problems and /
emergency situations in line with enterprise guidelines.
4.3 Maintain safe personal presentation standards. /
5. PROVIDE EFFECTIVE COSTUMER
5.1 Apply effective verbal and non-verbal communication /

skills to respond to customer needs.
5.2 Provide prompt and quality service to customer. /
5.3 Handle queries promptly and correctly in line with /

enterprise procedures.
5.4 Handle customer complaints, evaluation and /
recommendations.

PASTRY TESDA
Developed by:
Queeny R.
Villegas
Revision # 00
CORE COMPETENCIES YE NO
S
CAN I…? /
1. PREPARE AND PRODUCE BAKERY PRODUCTS
1.1 Prepare bakery products. /
1.2 Decorate and present bakery products. /

1.3 Store bakery products. /
2. PREPARE AND PRODUCE PASTRTY PRODUCT
2.1 Prepare pastry products. /
2.2 Decorate and present pastry products. /

2.3 Store pastry products. /
3. PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
3.1 Prepare sponge and cakes. /
3.2 Prepare and use fillings. /
3.3 Decorate cakes. /
3.4 Present cakes. /
3.5 Store cakes /
4. PREPARE AND DISPlAY PETITS FOURS
4.1 Prepare iced petits fours. /
4.2 Prepare fresh petits fours. /
4.3 Prepare marzipan petit fours. /
4.4 Prepare caramelized petits fours. /
4.5 Display petits fours. /
4.6 Store petits fours. /
5. PRESENT DESSERTS
5.1 Prepare and serve plated desserts. /
5.2 Plan, prepare and present dessert buffet selection or /
plating.

PASTRY TESDA
Developed by:
Queeny R.
Villegas
Revision # 00
5.3 Store and package desserts. /

PASTRY TESDA
Developed by:
Queeny R.
Villegas
Revision # 00
Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.
Evidences/Proof of Current Competencies (Sample)
Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation
Current
Proof/Evidence Means of validating
competencies
BASIC COMPETENCIES
1. Participate in High School Diploma Submit authenticated
workplace copy of documents
communication
2. Work in a team High School Diploma Submit authenticated
environment copy of documents
3. Practice career High School Diploma Submit authenticated
professionalism copy of documents
4. Practice High School Diploma Submit authenticated
occupational copy of documents
health and safety
COMMON COMPETENCIES
1. Develop and Training Certificate, Submit authenticated
update industry Employment Certificate copy of documents,
knowledge Demonstration, interview,
Written Exam.
2. Observe Training Certificate, Submit authenticated
workplace hygiene Employment Certificate copy of documents,
procedures Demonstration, interview,
Written Exam.
3. Perform Training Certificate, Submit authenticated
computer Employment Certificate copy of documents,
operations Demonstration, interview,
Written Exam.
workplace and Employment Certificate copy of documents,
safety practices Demonstration, interview,
Written Exam.
5. Provide effective Training Certificate, Submit authenticated
customer service Employment certificate copy of documents,
Demonstration, interview,
PASTRY TESDA
Developed by:
Queeny R.
Villegas
Revision # 00
written Exam.
CORE COMPETENCIES
2. Prepare and Training Certificate, Training Certificate,
produce pastry Employment certificate, Employment certificate,
products TOR TOR
3. Prepare and Training Certificate, Submit authenticated
present gateaux, Employment certificate, copy of documents,
tortes and cakes TOR Demonstration, interview,
written Exam.
display petits Employment certificate, copy of documents,
fours TOR Demonstration, interview,
written Exam.
5. Present Training Certificate, Submit authenticated
desserts Employment certificate, copy of documents,
TOR Demonstration, interview,
written Exam.

PASTRY TESDA
Developed by:
Queeny R.
Villegas
Revision # 00
Identifying Training Gaps
From the accomplished Self-Assessment Check (Form 1.1) and the

evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.
Form 1.3 Summary of Current Competencies versus Required

Competencies (Sample)
Required Units of Current Training

Competency/Learnin Competencies Gaps/Requirements
g Outcomes based on
CBC
1. PREPARE AND PRODUCE BAKERY PRODUCTS
1.1.Prepare bakery 1. 1.1 Prepare bakery
products products.
1.2. Decorate and . 1.2. Decorate and
present bakery present bakery
products products
1.3 Store bakery . 1.3. Store bakery

products products
Required Units of Current . Training

Competency/Learnin Competencies Gaps/Requireme
g Outcomes based on nts
CBC
2. PREPARE AND PRODUCE PASTRY PRODUCTS
2.1.Prepare pastry 2.1.Prepare
products pastry
products
2.2. Decorate and 2.2. Decorate and

present pastry present
products pastry
products
2.3. Store pastry 2.3. Store pastry

products products

PASTRY TESDA
Developed by:
Queeny R.
Villegas
Revision # 00
3. PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
3.1. Prepare sponge 3.1 Prepare

and cakes sponge and cakes
3.2. Prepare and use 3.2.Prepare and

fillings use fillings
3.3. Decorate cakes 3.3. Decorate
cakes
3.4. Present cakes 3.4. Present
cakes
3.5. Store cakes 3.5. Store cakes
4. PREPARE AND DISPLAY PETITS FOURS
4.1. Prepare iced petits 4.1. Prepare iced
fours petits fours.
4.2. Prepare fresh 4.2. Prepare fresh

petits fours petits fours
4.3. Prepare marzipan 4.3 Prepare

petits fours marzipan petits
fours
4.4. Prepare 4.4. Prepare

caramelized petits caramelized
fours petits fours
4.5. Display petits Made from

fours sponge cakes
with fillings.
4.6. Store petits fours 4.6. Store petits
fours
5. PRESENTS DESSERTS
5.1. Present and serve 5.1. Present and
plated desserts serve plated
PASTRY TESDA
Developed by:
Queeny R.
Villegas
Revision # 00
desserts
5.2. Plan, prepare and 5.2. Plan,
present dessert buffet prepare and
selection or plating present dessert
buffet selection or
plating
5.3. Store and package 5.3. Store and
desserts package desserts
Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.
Form No. 1.4: Training Needs (Sample)
Training Needs Module Title/Module of Instruction

(Learning Outcomes)
1.Prepare bakery products
2. Prepare pastry products
3. Prepare sponge and cakes
4. Prepare and ice petits fours Preparing and Producing
PASTRY TESDA
Developed by:
Queeny R.
Villegas
Revision # 00
Bakery Products
5. Present and serve plated
desserts.

PASTRY TESDA
Developed by:
Queeny R.
Villegas
Revision # 00
SESSION PLAN
Sector : Tourism (Hotel and Restaurant)
Qualification Title : Bread and Pastry Production NC II
Unit of Competency : Prepare and Produce Bakery Products
Module Title : Preparing and Producing Bakery products
Learning Outcomes:
LO.1 Prepare bakery products
LO.2 Decorate and present bakery products
LO.3 Store bakery products
A. INTRODUCTION
This unit deals with the 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.
B. LEARNING ACTIVITIES
LO 1: Prepare bakery Products

Learning Content Methods Presentation Practice Feedback Resources Time

September 13, 2021 Issued by:
Date Revised:
Developed by : Queeny R. NTTA

Villegas
Page 20 of 250
BREAD AND PASTRY Developed by:
PRODUCTION NCII NTTA
Issued by : TESDA
Revision # 00
1.1 Varieties and  Self- paced Read information Answer self- Compare CBLM 33
characteristic of bakery sheet 1.1-1 on, check 1.1-1 answers Manual Mins.
products. Varieties and with answer
characteristics of key 1.1-1
bakery products.
 Lecture/ Present lesson Oral Feedback PPT 30

Discussion using PPT in, questioning based on LCD Mins.
Varieties and knowledge
characteristics of Projector
bakery products. Laptop
 Video Present video, Oral Feedback Varieties 30

About Varieties Questioning based on and of Mins.
and Characteristic knowledge bakery
of the bakery products
product https://
www.youtub
e.com/
watch?
v=zwau7_LJ
z4A&t=7s
LCD
Projector

Date Revised:

Villegas
Page 20 of 250
Issued by : TESDA
Revision # 00
laptop
 Demonstration Review Task Perform task Evaluate 1 hour

Sheet1.1.1 on, Sheet 1.1-1 Performance
Select measure Using
weigh and require criteria
ingredients Checklist
1.1-1


using PPT in, questioning based on Mins.
Discussion
Historical culture knowledge LCD
and aspect of Projector
bakery products. Laptop
 Video Presentation Present video Oral Feedback History in 30
about, Historical Questioning based on Baking Mins.
culture and knowledge https://
aspect of bakery www.youtub
products. e.com/
watch?
v=r3vNwbtx
Date Revised:

Villegas
Page 20 of 250
Issued by : TESDA
Revision # 00
OKs
LCD
Projector
Laptop
 Demonstration Review Task Perform task Evaluate TR

Sheet1.1.1 on, Sheet 1.1-2 Performance Actual
Prepare Variety Using kitchen
of bakery criteria tools,
product. Checklist materials
1.1-1 and PPEs
1.3 Underlying  Self-paced/ Read Information Answer Self- Compare 33
principles in making Modular sheet 1.3-1 on, check 1.3-1 answers Mins.
bakery products. Underlying with answer
principles in key 1.3-1
making bakery
products.
Discussion using PPT in, Questioning based on Projector mins.
Underlying knowledge Laptop
principles in

Date Revised:

Villegas
Page 20 of 250
Issued by : TESDA
Revision # 00
making bakery
products.
•Video Presentation Present lesson in Oral Feedback Principles in 30

video about, Questioning based on Baking mins.
Underlying knowledge https://
principles in www.you
making bakery tube.com
products. /watch?
v=zEGal4
OJR24
LCD
Projector
Laptop
 Demonstration Review operation Perform Evaluate TR 1 Hour
Date Revised:

Villegas
Page 20 of 250
Issued by : TESDA
Revision # 00
Sheet 1.1-3 on, operation Performance Actual
Use appropriate sheet 1.1-3 Using kitchen
equipment in criteria tools,
Perform Job
baking bakery Checklist materials
sheet 1.1-3
products. and PPEs
1.1-3
Review Job Sheet
1.3-1 on,
Bake bakery
products.
LO 2: Decorate and Present Bakery Products
Learning Contents Methods Presentation Practice Feedback Resources Time
 Self-paced/ Read Information Answer Self- Compare CBLM 33

2.1 Knowledge Modular sheet 2.1-1 on, 2.1 check 2.1-1 answers Manual
Mins.
commodity on including Knowledge with answer
quality indicators of commodity on key 2.1-1
ingredients for bakery including quality
products. indicators of
ingredients for
bakery products.
Date Revised:

Villegas
Page 20 of 250
Issued by : TESDA
Revision # 00
using PPT in, Questioning based on Projector Mins.
Discussion
Knowledge knowledge Laptop
commodity on
including quality
indicators of
ingredients for
bakery products.
 Video Presentation View video about, Oral Feedback Accurate 30

Knowledge Questioning based on measureme Mins.
commodity on knowledge nts
including quality Ingredients
indicators of for baking
ingredients for https://
bakery products. www.youtub
e.com/
watch?
v=E8PWks-
3zeM&t=71s

Date Revised:

Villegas
Page 20 of 250
Issued by : TESDA
Revision # 00
LCD
Projector
Laptop
•Demonstration Review Task Sheet Review Task TR 1 hour

Sheet 2.1-1 LCD
2.1-1 on, Prepare Actual
on, Prep.re a Projector
a variety of fillings kitchen
variety of Laptop
and coating/icing, tools,
fillings and
glazes and materials
coating/icing,
decorations for and PPEs
glazes and
bakery products
decorations
for bakery
products

Date Revised:

Villegas
Page 20 of 250
Issued by : TESDA
Revision # 00
2.2 Properties and  Self-paced/ Read Information Answer Self- Compare CBLM 33
requirements of yeast Modular sheet 2.1-2 on, check 2.1-2 answer with Manual Mins.
and control of yeast Properties and answer key
action. requirements of 2.1-2
yeast and control
of yeast action.
Discussion using PPT in, Questioning based on Projector
Date Revised:

Villegas
Page 20 of 250
Issued by : TESDA
Revision # 00
Properties and knowledge Laptop Mins.
requirements of
yeast and control
of yeast action
 Video Presentation View video about, Oral Feedback Yeast 30
Properties and Questioning based on Control Mins.
requirements of knowledge https://
yeast and control www.youtub
of yeast action e.com/
watch?
v=mFYZUun
Zs6c
LCD
Projector
Laptop
 Demonstration Review Task Sheet Perform Task Evaluate Actual 1 Hour
2.1-2 on, Filled 2.1-2 Performance kitchen
and decorated Using tools,
bakery products criteria materials
Checklist and PPE’s
2.1-2

Date Revised:

Villegas
Page 20 of 250
Issued by : TESDA
Revision # 00
2.3 Culinary and Self-paced/ Read Information Answer Self- Compared CBLM 33
technical terms related Modular sheet 2.3-1 on, check 2.3-1 answers manual Mins.
to bakery products Culinary and with answer
commonly used in the technical terms key 2.3-1
industry. related to bakery
products
commonly used in
the industry.

Discussion using PPT in, Questioning based on LCD Mins.
Culinary and knowledge Projector
technical terms Laptop
related to bakery
products
commonly used in
the industry
Video Presentation View video about, Oral Feedback Baking 30

Culinary and Questioning based on Terminol Mins.
technical terms knowledge ogy
related to bakery https://
products www.you
commonly used in tube.com
Date Revised:

Villegas
Page 20 of 250
Issued by : TESDA
Revision # 00
the industry /watch?
v=TB1uV
hXONmQ
LCD
Projector
Laptop
2.1-3 on, Finish 2.1-3 Performance kitchen
bakery items using tools,
according to criteria materials
desired product Checklist and PPE’s
characteristics. 2.1-3
LO 3: Stored bakery Products
Learning Content Methods Presentation Practice Feedback Resources Time
3.1 Expected taste,  Self-paced Read information Answer self- Compare CBLM 33
texture and crumb sheet 3.1-1 on, check 3.1-1 answers Manual
Date Revised:

Villegas
Page 20 of 250
Issued by : TESDA
Revision # 00
structure appropriate Expected taste, with answer Mins.
for particular bakery texture and crumb key 3.1-1
Products. structure
appropriate for
particular bakery
products.
Discussion using PPT in, Questioning based on Projector mins.
Expected taste, knowledge Laptop
texture and crumb
structure.
Appropriate for
particular bakery
products.
 Video View video about, Oral Feedback Basic 30
Presentation Expected taste, Questioning based on Ingredients Mins.
texture and crumb knowledge in Baking
structure
appropriate for https://
particular bakery www.youtub
products e.com/
?
v=swoKre8f
WhM

Date Revised:

Villegas
Page 20 of 250
Issued by : TESDA
Revision # 00
LCD
Projector
Laptop
3.1-1 on, Store 2.1-3 Performance kitchen
bakery products using tools,
according to criteria materials
established Checklist and PPE’s
standards and 2.1-3
procedures
 Self-paced/ Read information Answer Self- Compare CBLM 33

3.2 Ratio of ingredients Modular sheet on, Ratio of check 3.2-1 answers manual Mins.
required to produce a ingredients with answer
balanced formula required to key 3.2-1
produce a balanced
formula

Discussion using PPT in, Questioning base on LCD mins.
Expected taste, knowledge Projector
texture and crumb Laptop
structure
Date Revised:

Villegas
Page 20 of 250
Issued by : TESDA
Revision # 00
appropriate for
particular bakery
products
 Video Presentation View video about, Oral Feedback Ratio of 30
The Ratio of Questioning based on Recipes mins.
ingredients knowledge https://
required to www.youtub
produce a balanced e.com/
formula watch?
v=VWO1m0
S-a9Y
LCD
Projector
Laptop
 Demonstration Review Task Sheet Perform Task Evaluate TR 1 Hour

3.2-1 on, Select 3.2-1 Performance Actual
packaging Perform Job using kitchen
appropriate for the criteria tools,
Sheet 3.2-1
preservation of Checklist materials
product freshness and PPEs
3.2-1
and eating
Date Revised:

Villegas
Page 20 of 250
Issued by : TESDA
Revision # 00
characteristics
Review Job Sheet

3.2-1 on,
Packaging are
selected
appropriate for the
preservation of
product freshness
3.3 The influence of  Self-paced/ Read information Answer self- Compare CBLM 33
correct portion control, modular sheet 3.3 on, The check 3.3-1 answers manual Mins.
yields, weights and influence of correct with answer
sizes on the profitability portion control, key 3.3-1
of an establishment. yields, weights and
sizes on the
profitability of an
establishment.
 Lecture/ Present lesson Oral Feedback on PPT 30

Discussion using PPT in, The Questioning knowledge Projector Mins.
influence of correct Laptop
portion control,
yields, weights and
sizes on the
Date Revised:

Villegas
Page 20 of 250
Issued by : TESDA
Revision # 00
profitability of an
establishment.
 Video Presentation View video about, Oral Feedback Portion 30
The influence of Questioning base on Control for mins.
correct portion knowledge Heart-
control, yields, Healthy
weights and sizes Living
on the profitability
of an https://
establishment www.youtub
e.com/
watch?
v=duBhKTT
M1WE
CD
Projector
Laptop
3.1.-3 on, sheet 3.1-3 Performance kitchen
using tools,
criteria materials
Checklist and PPEs
3.1-3

Date Revised:

Villegas
Page 20 of 250
Issued by : TESDA
Revision # 00
C. ASSESSMENT PLAN
 Oral Questioning
Written Examination
(20 items)
 Observation
Date Revised:

Villegas
Page 20 of 250
Issued by : TESDA
Revision # 00
 Demonstration
D. TEACHER’S SELF-REFLECTION OF THE SESSION

After the training session 85 % of the trainees were able to __Prepare and Produce Bakery Products_ and some of them
need more practice on the said competency.

Date Revised:

Villegas
Page 20 of 250
Issued by : TESDA
Revision # 00
PARTS OF A COMPETENCY-BASED LEARNING MATERIAL
References/Further Reading
Performance Criteria Checklist
Operation/Task/Job Sheet
Self Check Answer Key
Self Check
Information Sheet
Learning Experiences
Learning Outcome Summary

Module Content
Module
ModuleContent
Content
List of Competencies
Module Content
Module Content
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.

BREAD AND Date Revised: TESDA Page 35 of 250

PASTRY
PRODUCTION NC II Developed by:
Queeny R.
Villegas
Revision # 00
COMPETENCY-BASED
LEARNING MATERIALS
___________________________________
_------------------------------------------------------------------------------------------------------
___________________________________________________________________________
___________________________________________________________________________
_____
Sector : TOURISM (HOTEL AND RESTAURANT)
Qualification Title: BREAD AND PASTRY PRODUCTION NCII
Unit of Competency: Prepare And Produce Bakery Products
Module Title: Preparing And Producing Bakery Products

(Qualification Title)
COMPETENCY-BASED LEARNING MATERIALS


PASTRY
Queeny R.
Villegas
Revision # 00
List of Competencies
No. Unit of Competency Module Title Code
Preparing and
Prepare and produce TR 741379
1. Producing Bakery
bakery products
Products
Prepare Produce Pastry Preparing and Producing TR741380

2.
Products Pastry Products
Prepare and Present Preparing and

TR741342
3. Gateaux, Tortes and Presenting Gateaux,
cakes Tortes and Cakes
Prepare and Display Preparing and TR741344

4.
Petits Fours Displaying Petits Four
TRS741343
5. Present Desserts Presenting Desserts


PASTRY
Queeny R.
Villegas
Revision # 00
MODULE CONTENT
UNIT OF COMPETENCY: Prepare and Produce Bakery Products
MODULE TITLE: Preparing and Producing Bakery Products
MODULE DESCRIPTOR: This unit deals with the 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 DURATION: 105 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:
Learning Outcome 1. Prepare bakery Products
 Required ingredients are selected, measured and weighed according
to recipe or production requirements and established standards and
procedures.
 A variety of bakery products are prepared according to standard
mixing procedures/formulation/ recipes and desired product
characteristics.
 Appropriate equipment are used according to required bakery
products and standard operating procedures.
 Bakery products are baked according to techniques and appropriate
conditions; and enterprise requirement and standards.
 Required oven temperature are selected to bake goods in accordance
with the desired characteristics, standards recipe specifications and
enterprise practices.

PASTRY
Queeny R.
Villegas
Revision # 00
Learning outcome 2. Decorate and present bakery products.
 A variety of fillings and coating/icing, glazes and decorations for

bakery products are prepared according to standard recipes,
enterprise standards and/or customer preferences
 Bakery products are filled and decorated, where required and
appropriate, in accordance with standard recipes and/or enterprise
standards and customer preferences
 Bakery items are finished according to desired product
characteristics
 Baked products are presented according to established standards
and procedures
Learning outcome 3. Stored Bakery Products
 Bakery products are stored according to established standards and

procedures
 Packaging are selected appropriate for the preservation of product
freshness and eating characteristics.


PASTRY
Queeny R.
Villegas
Revision # 00
LEARNING OUTCOME NO. 1
Prepare Bakery Products
Contents:
1. Varieties and characteristics of bakery products.

2. Historical and cultural, aspects of bakery products.
3. Underlying principles in making bakery products.
Assessment Criteria
1. Required ingredients are selected, measured and weighed according to

recipe or production requirements and established standards and
procedures.
2. A variety of bakery products are prepared according to standard mixing
procedures/formulation/ recipes and desired product characteristics.
3. Appropriate equipment are used according to required bakery products
and standard operating procedures.
4. Bakery products are baked according to techniques and appropriate
conditions; and enterprise requirement and standards
5. Required oven temperature are selected to bake goods in accordance
with the desired characteristics, standards recipe specifications and
enterprise practices.
Conditions:
The Students/trainees will be provided with:
1. Commercial kitchen environment using industry-current equipment for

making a variety of specialized bakery products.
2. Use of real ingredients.
3. Preparation, decoration and presentation of a range of specialist bakery
products within typical workplace condition.
Assessment Method:


PASTRY
Queeny R.
Villegas
Revision # 00
1. Observation of practical demonstration by the candidate on preparing,
cooking and baking, filling, finishing, decorating and presenting
specialized bakery products.
2. Questions to determine the underpinning knowledge of the candidate
related to tasks to be performed
3. Review of portfolios of evidence.
4. Third party/workplace reports of on-the-job performance of the
candidate.


PASTRY
Queeny R.
Villegas
Revision # 00
Learning Experiences
Learning Outcome 1
(PREPARE AND PRODUCE BAKERY PRODUCT)
Learning Activities Special Instructions

1. Read information sheet 1.1-1 on,
Varieties and characteristics of In this learning outcome you will be
bakery products able to enhance your knowledge,
Power Point Presentation on, skills and attitude on how to
Varieties and characteristics of prepare and produce a range of
bakery products high-quality bakery products in
commercial food production
Present Video about Varieties and
environments and hospitality
characteristics of bakery products
establishments.
2. Answer Self-Check 1.1-1
To achieve this, you should follow
Compare answers with answer key
the learning activities found in the
1.1-1
left column.
• Read Information Sheets
3. Review Task Sheet 1.1-1 on,
• Answer Self check
Select, measure and weigh required
ingredients • Comparing Answer Key
Perform Task 1.1-1 • Present video about the
lesson
Evaluate Performance Using criteria
Checklist 1.1-1 • Perform Task Sheets
• Perform Operation Sheet
4. Read Information sheet 1.1-2 on, • Perform Job Sheet
Historical culture and aspect of • Evaluation of performance.
bakery products.
After doing all the activities of this
Power Presentation on, Historical Learning Outcome, you can call
culture and aspect of bakery your trainer to evaluate your work,
products. then you can proceed to the next
Present Lesson in video about, Learning Outcome on decorating
Historical culture and aspect of and presenting bakery products.
bakery products.
5. Answer Self-Check1.1-2 Compare
answers with answer key 1.1-2
7. Review Task Sheet 1.2 on, Prepare
a variety of bakery products

PASTRY
Queeny R.
Villegas
Revision # 00
Perform Task Sheet 1.1-2
Checklist 1.1-2
8. Read Information sheet 1.1-3

Power Presentation on, Underlying
principles in making bakery
products
Present lesson in Video about,
Underlying principles in making
bakery products.
9. Answer Self-Check1.1-3
Compare answers with answer key
1.1-3
10. Review Operation Sheet 1.1-3

on, Use appropriate equipment
baking bakery products.
Perform Operation sheet 1.1-3
Review Job Sheet 1.1-3 on, Use
appropriate equipment for baking
bakery products.
Perform Job Sheet 1.3-1
Checklist 1.1-3
Information Sheet 1.1-1

Varieties and Characteristics of Bakery Products


PASTRY
Queeny R.
Villegas
Revision # 00
Learning Objectives:
After reading this Information sheet
YOU MUST be able to:
1. Identify the Varieties and characteristics of bakery
products.
2. Explain the varieties and characteristics of bakery
products.
Introduction
Most everyone has experienced the pleasant sensation of walking into
bakery and smelling the sweet aroma of the fresh-baked goods right out of
the oven. In an age where prepackaged and frozen foods dominate the retail
grocery industry, bakeries provide a refreshing alternate and wide variety of
delicious treats.
Varieties/types Characteristics of Bakery Products
1. Bread
Bakeries produce a wide variety of breads
including rye, nuts Italian and pumpernickel. Breads
are one of the oldest forms of food in the world and
are made by baking dough flour and water mixture.
Other ingredients such as salt, fat milk sugar,
baking soda and yeast can be added. Breads come
in a variety of forms, including rolls and loafs.
Other common ingredients in bread include nuts
seeds and vegetables.
2. Doughnuts
Provide a tasty snack and can be eaten for
breakfast. Usually sweet and deep fried;
doughnuts come with a hole in the middle or as a solid piece filled with a
hole in the middle or as a jelly, creams or custards. Doughnuts can be
baked in an oven instead of deep fried. Common doughnut toppings include
powdered sugar, glazed and caramel. The two main types of doughnuts are
lighter and fluffier. Cake doughnuts tend to be heavier. The majority of
doughnuts have a round shape.


PASTRY
Queeny R.
Villegas
Revision # 00
3. Bagels
Popular breakfast items, are usually made of yeast wheat dough and
come in the form of a ring. Bagels have a thick and tough exterior that is
crisp and often browned. Common bagel toppings include poppy and sesame
seeds.
4. Pies
Is a baked dish consisting of layered of
pastry dough that form shell and have a sweet or
sour fillings. Pies can also be filled with meat and
eaten as a dinner however such pies are rarely
found in bakeries. Some traditional varieties of pies
sold in bakeries included apple, strawberry, blackberry, cherry, cream,
custard, key lime and lemon meringue.
5. Pastries
Refer to the baked goods made with
ingredients that often include butter, sugar,
shortening, flour, baking powder and eggs. A
pastry, higher in fat content than breads, includes
small dessert and quiches. Other include Danish pastry and croissants.
Reference: Types of Bakery Products by:

https://www.leaf.tv/articles/types-of-bakery-products Video: TLE Bread
and Pastry Production Lesson 4- Types, kinds, and classification of Bakery
Products https://www.youtube.com/watch?v=zwau7_LJz4A


PASTRY
Queeny R.
Villegas
Revision # 00
Self-Check 1.1-1
Matching type:
Match the different types of bakery products in column A with each of their
description and pictures in column B write the letters of your choice on your
answer sheet.
Column A Column B
1. Bagel A. Is a baked dish consisting of

layers of pastry dough that forms a
Shell and have sweet or sour filings.
2. Doughnuts B. one of the oldest form of food

in the world and are made by baking
dough a flour and water mixture.
3. Pastries C. usually made of yeast wheat

Dough and come in the form of a ring


PASTRY
Queeny R.
Villegas
Revision # 00
4. Breads D. Usually sweet and deep
Sweet and deep fried come
with hole in the middle.
5. Pies
E. With ingredients
that often include butter,
Sugar, shortening, flour, baking powder
And eggs.
F. a soft like sponge cake.


PASTRY
Queeny R.
Villegas
Revision # 00
Answer Key 1.1-1
Matching type:
1. C
2. D
3. E
4. B
5. A
TASK SHEET :_1.1.-1
Title: Select, measure and weigh required ingredients
Performance Objective: Given The tool, equipment, supply, materials,


PASTRY
Queeny R.
Villegas
Revision # 00
and PPE’s needed, you should be able to select
measure and weigh require ingredients according
to recipe or production requirements and
established standards and procedures.
Supplies/Materials: Bread flour/all purpose, breadcrumbs, active dry

yeast butter, milk water, eggs, sugar, salt cheese and oil.
Equipment : weighing scale, mixer, dough kneader, oven
Tools: Mixing bowl, spatula,, sifter, wire whisk, measuring cup,

measuring spoon
Steps/Procedure:
1. Prepare tools, equipment, supplies and materials, PPE’s in line with
job requirements.
2. Select and used appropriate equipment, tools and utensils in
measuring the required ingredients.
3. The given recipe measured and weighed according to production
requirement.
4. Ingredients were selected and prepare appropriately according to its
recipe production.
Assessment Method:
Demonstration
Questioning


PASTRY
Queeny R.
Villegas
Revision # 00
Performance Criteria Checklist 1.1-1
CRITERIA
YES NO
Did you….
1. Prepare tools, equipment, supplies and
materials, PPE’s in line with job
requirements?
2. Select and used appropriate equipment, tools and

utensils in measuring the required ingredients?
3. Give recipe measured and weigh according to
production requirement?
4. Select ingredients and prepared appropriate

ingredients according to its recipe or production?
_________________________________
Name and Signature of Trainer
_________________________________
Date:


PASTRY
Queeny R.
Villegas
Revision # 00
Information Sheet 1.1.-2
Historical and Cultural, Aspects of Bakery Products
Learning Objectives:
After reading this Information Sheet, YOU MUST be able to:
1. Identify the Historical and cultural, aspects of

bakery products.
2. Explain historical and cultural, aspect of bakery

products.
Introduction:
Baking has been many cultures’ favorite technique for creating
snacks, desserts, and accompaniments to meals for many years. Now, it is
very well-known as the method for creating sweets and all sorts of wondrous
mouthwatering pastries.
History of Baking
The world’s oldest oven, around 6500 years
old, was discovered in Croatia in 2014. Bread
baking began in Ancient Greece around 600 BC.
(Source Wikipedia). Egyptians were pioneers in
baking and the traces of their baking are as old as 2600 B.C. (Source
Baking Times). Egyptians were the one who started baking bread using
yeast. The Greek Aristophanes, around 400 B.C., also recorded information
that showed that tortes with patterns and honey flans existed in Greek
cuisine. Dispyrus was also created by the Greeks around that time and
widely popular; was a donut-like bread made from flour and honey and
shaped in a ring; soaked in wine, it was eaten when hot. In the Roman
Empire, baking flourished widely. In about 300 B.C., the pastry cook
became an occupation for Romans (known as the pastillarium)
Baking and its Importance
Baking was traditionally done at home by

women, generally for the family. Commercially,
men used to bake in bakeries and restaurants.
Baked goodies, especially bread are one of the
most important parts of our day to day food.

PASTRY
Queeny R.
Villegas
Revision # 00
Human beings have been baking for ages. The history of baking is deep
enough to encourage you to start baking at home. European and American
cuisines have a high importance of baking. The cuisine looks incomplete
without bread, cakes, pastries etc. that forms a major part of their food. In
Asian countries, Chapati is the most common bread in the food. Chapati is
one of the simplest forms of baking without an oven.
Advantages of Baking
Baking enhances the flavor and aroma of the food. For those who
have been baking at home, what I mean when I talk about the aroma of
baking. Baking can expand the possibilities of making food healthier. People
are moving from deep fried stuff to baked goodies. Baking is no longer just
all-purpose flour, white sugar and butter baked together. Health conscious
people have taken baking to a different level.
People now bake with millets, whole wheat flour,
and multigrain flour. They avoid sugar and
extract sweetness naturally. This Ragi cookies
recipe with Jaggery is a fantastic example of the
same.
History of Cake Baking
The history of cakes dates back to ancient times. Initial cakes were
way too different from today’s exotic cakes. The cakes in olden times were
more bread-like with sugar or honey added to them. The word cake was
derived from the Old Norse word “kaka”. Oxford dictionary traces the word
“cake” back to the 13th century. Flour, water, and leavening agents are the
ingredients primarily responsible for the characteristic appearance, texture,
and flavor of most bakery products. Eggs, milk, salt, shortening, and sugar
are effective in modifying these qualities, and various minor ingredients may
also be used.
References: https://anybodycanbake.com/history-of-baking/
https://www.filipinochow.com/history-of-baking/
Video Presentation about the History of Baking
https://www.youtube.com/watch?v=r3vNwbtxOKs


PASTRY
Queeny R.
Villegas
Revision # 00
Self-Check 1.1-2
Test I. Multiple Choice Test. Read and understand the questions carefully and choose
the letter of the best answer, write the letter of your choice on the answer sheet.
1. The world’s oldest oven, around 6,500 years old, was discovered in what country?
A. Brazil B. Croatia C. Germany D. Finland
2. One of the simplest forms of baking without an oven.
A. Cake B. Pizza C. Bread D. Chapati
3. Created by the Greeks around that time and widely popular; was a donut-like
bread made from flour and honey and shaped in a ring; soaked in wine, it was eaten
when hot.
A. Dispyrus B. Cake C. Pies D. Bread
4. The pioneers in baking and the traces of their baking are as old as 2600 B.C.
(Source Baking Times).
A. Romans B. Egyptian C. Greeks D. Germans
5. Pastry cook became an occupation for Romans known as the___________.
A. Chapati B. Cake C. Pastillarium D. Pies


PASTRY
Queeny R.
Villegas
Revision # 00
Answer Key 1.2-1
Multiple Choice
1. B
2. D
3. A
4. B
5. C
TASK SHEET 1.1-2

Title : Prepare variety of bakery products
Performance Objective: Given Necessary Tools, equipment, materials and
PPE’s needed, should be able to prepare variety of bakery products
according to standard mixing procedures/formulation/ recipes and desired
product characteristics.
Equipment: weighing scale, mixer, dough kneader, oven
Tools: Mixing bowl, spatula, wire whisk, measuring cup, measuring spoon.
Steps/Procedure:
1. Prepare tools, equipment, supplies and materials, PPE’s in line with job
requirements.
2. Use Appropriate tools like measuring, spoon, cups, kitchen tool
measuring ingredient preparing bakery products.
3. Present baked products according to techniques appropriate condition,
enterprises requirements standards.
4. Decorate and present bakery products.
5. Demonstrate knowledge on varieties and characteristics of products.
6. Variety of products are prepare according to recipes.
Assessment Method:
Demonstration
Questioning

PASTRY
Queeny R.
Villegas
Revision # 00
CRITERIA
YES NO
Did you….
1. Prepare tools, equipment, supplies and /
requirements?
2. Use Appropriate tools like measuring, spoon, cups, /

kitchen tool measuring ingredient preparing bakery
products?
3. Present baked products according to techniques /
appropriate condition, enterprises requirements
standards?
4. Decorate and present bakery products? /
5. Demonstrate knowledge on varieties and /
characteristics of products?
6. Prepare a variety of products according to recipes.
_________________________________
_________________________________
Date:


PASTRY
Queeny R.
Villegas
Revision # 00
Information Sheet 1.1-3
Underlying Principles in Making Bakery Products Learning
Objectives:
After Reading this information sheet YOU MUST be able to:
1. Identify the underlying principles in making bakery
products.
2. Explain the underlying principles in making bakery
products. Introduction
Baking is an altogether new world that
incorporates an entire set of new principles,
techniques, and strategies and figuring out how to bake can take numerous
years. In the culinary business, it is so wide that it is generally done as a
specialization. To help you out with the basic principles of baking, we have
categorized the complete process of baking below
1. Ingredients
If you were to substitute carrots for turnips in a
stew, would you observe an extreme change in the
flavour? Not so much. The impact would be almost
none. With regards to baked desserts, changing an
ingredient produces an enormous impact on the dessert and can on a very
basic level change the dessert. There are various flours, fluids, fats, and
sugars that all work in a different way. Even the temperature of all the
ingredients should be perfect for a perfect dessert. Bread flour and cake
flour are not the same, nor are butter and shortening. Substitute one
element for another, and the outcome will be totally unique. So, choosing
the accurate ingredients according to the recipe you are following is very
important.


PASTRY
Queeny R.
Villegas
Revision # 00
2. Different Types of Flours
There is a wide variety of flours that can be used in the process of
baking. Wheat flour is the most well-known flour that is utilized in baking. It
is available in a wide range. Wheat flour is the main flour that can easily
generate gluten. Gluten is the tough, rubbery substance made when wheat
flour is blended in with water. It gives structure, appearance, and contain
gases in the dough. In the case that there was no gluten, you would not
have raised bread.
Many flours, when combined, produce all-purpose flour which you generally
buy in supermarkets. It is around ⅓ soft and ⅔ hard flour and is broadly
utilized in home baking. It can be easily used in many cake recipes, but
professional bakers avoid this flour.
3. Leavening Agents
A leavening agent plays an important role in the
procedure or recipe that generates air, offering an
ascend to a heated dessert. When you look at bread
closely, you'll notice the number of air pores contained
inside it. The air pores are made by leavening agents
and are fundamental in providing light and fluffy desserts. A proper
selection of the leavening agent is very necessary, and a bad choice can ruin
the taste and structure of the desserts.
4. Mixing Methods
There are numerous mixing strategies that are
utilized to deliver various doughs and batters. Knowing
these mixing techniques is very important, and most of
the cake recipes assume that you know these
techniques and differences between each one of them.
The basic mixing methods that you should know are blending, beating,
cutting, creaming, folding, stirring, kneading, sifting, and whipping. So,
according to the mixing method mentioned in the cake recipe you follow, do
it properly for a perfect cake.
5. Heating
Preheating the oven is as significant as
extending the legs before a run, or heating up the
vehicle before starting, or letting the water get hot
before you go for a shower. Preheating is important
to give an underlying push of warmth. Numerous
dough and batters which are made utilizing leavening
agents like yeast, baking powder or baking soda require a decent push of
warmth toward the start for the ideal ascent, texture, and browning. That’s
why it is instructed to preheat the oven while you prepare the batter.

PASTRY
Queeny R.
Villegas
Revision # 00
Reference:https://www.floweraura.com/blog/basic-principles-of-baking
Principles of BakingVideo: https://www.youtube.com/watch?v=zEGal4OJR24
Self-Check 1.1-3
Test I. Multiple Choice Test. Read and understand the questions carefully
and choose the letter of the best answer, write the letter of your choice on
the answer sheet.
1. is very important, and most of the cake recipes assume that you know
these techniques and differences between each one of them.
A. Leavening Agents B. Beating C. Mixing Technique D. Folding
2. Plays an important role in the procedure or recipe that generates air,
offering an ascend to a heated dessert.
A. Folding B. Leaving Agents C. Flour D. Heating
3. Rubbery substance made when wheat flour is blended in with water.
A. Gluten B. Flour C. Bread D. Beating
4. the most well-known flour that is utilized in baking.
A. All-purpose flour B. Gluten C. Wheat flour D. Cake Flour
5. Important to give an underlying push of warmth.
A. Creaming B. Flour C. Gluten D. Preheating


PASTRY
Queeny R.
Villegas
Revision # 00
Answer key
Multiple choice
1. C
2. B
3. A
4. C
5. D


PASTRY
Queeny R.
Villegas
Revision # 00
Operation Sheet 1.1-3
Title : Operate oven equipment in baking bakery products
Performance Objective: Given necessary tools, materials and PPE’s needed,

you should be able to use appropriate equipment in baking bakery products
according to required bakery products and standard operating procedures.

Equipment : weighing scale, mixer, electronic kneader, oven
Steps/ Procedure: How to use a Gas Oven in baking Bakery Products
1. Figure out the basics of your oven. Before you start attempting to use
your gas oven, or any oven, read over any instruction manuals you have.
Figure out how to turn the oven on and set the temperature. Usually, you
have to turn a knob near the front of the oven to do so.
2. Use an oven thermometer. Gas ovens tend to fluctuate in temperature.

Even if you set the oven for a specific temperature, the heat may rise or fall
unexpectedly during the cooking process. Therefore, use an oven
thermometer to measure temperature.
3. Rotate your trays while cooking. Heat tends to fluctuate in a gas oven.
Some spots will become hotter or colder during the cooking process.


PASTRY
Queeny R.
Villegas
4. Place a baking stone on your oven's floor. A baking
Revision # 00 stone can be used
to cook things like baked goods and pizzas. However, it can also help
regulate temperature in a gas oven.
CRITERIA
YES NO
Did you….
1. Prepare tools, equipment, supplies and
requirements?
2. Select and use appropriate equipment, in baking

bakery products?
3. Give the steps and procedures on how to use gas oven
while baking bakery products?
4. Give a safety measures in using gas oven while baking
bakery products?
_________________________________
_________________________________
Date:


PASTRY
Queeny R.
Villegas
Revision # 00
JOB SHEET 1.3-1
Title : Bake Pandesal
Performance Objective: Given Necessary Tools, materials, and PPE’s
needed, you must be able to bake pandesal according to techniques and
appropriate conditions; and enterprise requirement and standards.
Supplies/Materials: Bread flour/all purpose, breadcrumbs, active dry yeast
butter, milk water, eggs, sugar, salt cheese and oil.
Equipment: weighing scale, mixer, dough kneader, oven
Tools: Mixing bowl, spatula, wire whisk, wooden lade, mixing bowl
measuring spoon, measuring cup,
Steps/Procedure:
1. In a stand mixer bowl, combine water and yeast. Allow to sit for 10 mins.
The mixture becomes bubbly, stir well.
2. In a small bowl, combine milk, butter, eggs, sugar, and salt. Stir together
until incorporated.
3. Add milk mixture and 2 cups flour to yeast mixture. Using dough hook,
beat to combine.
4. Gradually add the remaining 2 ¼ cups flour in ½ cups increments and
continue to combine all ingredients.
5. On a light floured surface, turn over dough and knead, sparingly adding
the remaining ¼ cup flour as necessary, for about 10 minutes or until
smooth, supple and elastic.
6. In a lightly oiled large bowl, place dough. Covered with film and allow to
rise for about 1 to 1 ½ hours or until double in size.
7. On a lightly floured surfaced transfer dough and divided into 24 pieces.
Shape each piece into a ball and roll on the breadcrumbs to coat.
8. Arrange balls about 1- inch apart on a lightly greased baking sheet. Cover
with a cloth and allow to rise for about 1 to 1 ½ hours or until double in
size.
9. Baked in a 350 F for 15 to 20 minutes or until golden brown. Serve hot.


PASTRY
Pandesal
PRODUCTION NC II Developed by:Bread
Queeny R.
Assessment Method: Villegas
Revision # 00
Demonstration/ Questioning
Use Performance criteria checklist
CRITERIA
YES NO
Did you….
1. Prepare tools, equipment, supplies and materials,
PPE’s in line with job requirements?
2. Use appropriate equipment according to required

bakery products and standard operating procedures?
3. Select required oven temperature to bake goods in

accordance with the desired characteristics, standards
recipe specifications and enterprise practices?


PASTRY
Queeny R.
Villegas
Revision # 00
4. Prepare the Basic Lean dough according to recipe
standard and clients requirements?
5. Prepare Pandesal using basic lean dough?
6. Bakery products are baked according to techniques
and appropriate conditions; and enterprise requirement
and standards?
7. Decorate and present products?
8. Applied food hygiene and safety procedures?
9. Demonstrate knowledge on varieties of products?
_________________________________
_________________________________
Date:
Evidence Plan
Bread and Pastry Production
Competency
standard:
Unit of Prepare and Produce Bakery Products
competency:
Ways in which evidence will be collected:
Demonstration
Observation &
[tick the column]

Questioning
Third party
Portfolio
Written
Evidence must show that the trainee…


PASTRY
Queeny R.
Villegas
Revision # 00
LO.1: Prepare bakery products 
1.1 * Select, measure and weigh require
ingredients according to recipe or production
/ / /
requirements and established standards and
procedures.
1.2 * Prepare a variety of bakery products are
according to standard mixing
/ / /
procedures/formulation/ recipes and desire
product characteristics.
1.3 * Use appropriate equipment a according to
required bakery products and standard / /
operating procedures.
1.4 Bake bakery products according to
techniques and appropriate conditions; and / / /
enterprise requirement and standards
1.5 Select require oven temperature to bake
goods in accordance with the desire
/ / /
characteristics, standards recipe specifications
and enterprise practices
NOTE: *Critical aspects of competence
TABLE OF SPECIFICATION


PASTRY
Queeny R.
Villegas
Revision # 00
# of
Objectives/Content
Knowledge Comprehension Application items/
area/Topics
% of test
Varieties and
characteristics of 3 3 1 7/35%
bakery products
Historical and
cultural, aspects 3 2 2 7/35%
bakery of products
Underlying principle
2 2 2 6/30%
in making Bakery
TOTAL 8 7 5 20/100%
Written Test
Test I. Multiple Choice Test. Read and understand the questions carefully
And choose the letter of the best answer, write the letter of your choice on
the answer sheet.


PASTRY
Queeny R.
Villegas
Revision # 00
1. The bakery products are one of the oldest form of food in the world.
A. Doughnuts B. Pies C. Bagels D. Bread
2. Usually made of yeast wheat dough and comes in the form of a ring.
A. Bread B. Pies C. Bagels D. Pastries
3. Come with a hole in the middle can be deep fried or baked in the oven
filled with topping such as jelly, creams or custard.
A. Doughnut B. Pies C. Bagels D. Bread
4. A dough that form a shell and have sweet or sour fillings.
A. Bread B. Pies C. Doughnut D. Bagels
5. Baked goods made with ingredients that often include butter, sugar,
shortening, flour baking powder and eggs. Other type is croissants.
A. Bagels B. Pies C. Doughnuts D. Pastries
Test II. True or False. Read and understand the questions carefully. Write
(T) if the statement is true and write (F) if the statement is false. Write your
answer in the answer sheet.
_____1. Square-like bread made from flour and water and shaped in
square; soaked in milk, it was eaten when hot.
_____2. The world’s oldest oven around 6,500 years old, was discovered in
Croatia in 2014.
_____3. One of the simplest form of baking is without an oven is Dispyrus.
_____4.Pastry cook became an occupation for Romans known as the
pastillarium.
_____5. The word cake was derived from the Old Norse word “kola”.
Test III. Matching Type. Match the terms in column A with the
descriptions in column B write the letters of your choice on your answer
sheet.


PASTRY
Queeny R.
Villegas
Revision # 00
Column A Column B
1. Leaving Agents A. Rubbery substance made when
Wheat flour is blended in with water.
2. Preheating B. The most well-known flour that is
Utilized in baking.
3. Wheat flour C. Plays an important role in the
Procedure or recipe that generate air,
4. Mixing Technique Offering an ascend to heated dessert.
5. Gluten D. Is very important, and most of the
Cake recipe assume that you know
These technique and difference
Between each one of them.
E. Important to give an underlying
push of warmth.
F. Substitute one element for another,
and the outcome will be totally unique
Test IV. Identification/Completion Type. Fill in the blank with the correct
answer write your answer on the answer sheet.
_____________1.Popular breakfast items, are usually made of yeast wheat

dough and come in the form of a ring.
_____________2. Comes with a hole in the middle or a solid piece of items
such as jelly, Creams or custards.
______________3. The one who started baking bread using yeast.
______________4. One of the simplest form of baking is without an oven.
______________5. Rubbery substance made when wheat flour is blended in
with water.


PASTRY
Queeny R.
Villegas
Revision # 00
Answer Key Test I-IV
Test I- Multiple ChoiceTest IV. Identification/Completion Type

1. D
2. C 1. Bagel
3. A 2. Doughnut
4. B 3. Egyptians

PASTRY
Queeny R.
Villegas
Revision # 00
5. D 4. Chapati
5.Gluten
Test II- True or False
1. F
2. T
3. F
4. T
5. F
Test III- Matching type
1. C
2. E
3. B
4. D
5. A


PASTRY
Queeny R.
Villegas
Revision # 00
Performance Test
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. What will you do first in preparing bakery products?  
2.Specific Instruction
Why do you for the cleanliness
need to observe Candidate in your workplace?  
Safety Questions
Qualification BREAD AND PASTRY PRODUCTION
5. What are proper PPE’s while you are inNC
theIIworkplace like the  
bakery?
6.Unit
Whatofare
Competency
the principles and practices ofPrepare
hygiene,and Produce Bakery
particularly  
on handling dough, commodities and products?Products
Contingency Questions
General Instruction:
9. Why should you make sure that all necessary ingredients are  
inGiven
one place before baking?
the necessary tools, equipment, supplies and materials, PPE’s you
should
10. be able
How will you to Prepare
know and
that a producewill
customer bakery products
be satisfied by and
yourrequirements.
 
bakery products?
Specific Instruction:
Job Role/Environment Questions  
Given the necessary tools, equipment, supplies and materials,
13. How you organize plan and prioritize your work in the baking  PPE’s you
should be able to bake bakery products according to techniques and 
profession?
appropriate conditions; enterprise requirement, standards and requirements
14.
inWhat are the skills that every baker should have?
1 hour.  
Rules and Regulations  
Note: Refer to Job sheet 1.1-3
17. What are the procedures in preparing bakery products?  
18. What are the appropriate kitchen tools and equipment used in  
baking?
The candidate’s underpinning  Satisfactory  Not
knowledge as: Satisfactory


PASTRY
Queeny R.
Villegas
Revision # 00
Model Answers:
Extension/Reflection Questions
1. First is read the recipe, then have all ingredients at the room
temperature, measure out your ingredients, preheat the oven know your
oven and choose and prepare the right pan.
2. Sanitation Practices that keep the workplace clean and orderly have
always been essential. They protect employees and customers, maintain
regulatory compliance and insure that your bakery turns out consistently
great products.
Safety Questions
1. The proper PPE’s for baking are apron, hairnet, oven gloves, small towels
and comfortable shoes.
2. Good sanitation starts in every individual who works in a bakery. Wash

utensils and surfaces, stay on top of the equipment maintenance and
properly store all food.
Contingency Questions
1. Putting in place allows you to easily mix together all of your ingredients
for cooking or baking in a seamless manner.
2. A costumer will be satisfied in eating bakery products if has a great taste

healthy ingredients adding in the ingredients grains, fruits, nuts and the
freshness of baked goods.
Job Role/Environment Questions
1. Be early at work to keep up with the professional mindset. Start by listing

out priorities need at work. Then plan to execute everything and the start
doing the work that needs to be done first.
2. Bakers need to be organized and detailed-oriented, have a clear manner

of communication, composure under pressure, Curiosity and creativity, last
patience and dedication.
Rules and Regulations
1. Procedures in Bread Making- First is Mise en place putting in place

(scaling), 2. Mixing the dough proofing the yeast /Mixing, 3. Kneading, 4.
Bulk ferment (first rise) 5. Shaping 6. Proofing or proving (2 nd Rise) 7.
Baking

PASTRY
Queeny R.
Villegas
Revision # 00
1.) Oven thermometer 2. Hand mixer 3.Food Scale 4. Silicone Baking
Mats5. Cookies Scoops 6.Sifter or fine Mesh sieve 7. Cooling Racks
9. Baking Pans 10. Rimmed Baking Sheets 11. Pastry Blender 12.An Army
of Spatula and Whisks 13. Mixing Bowls 14. Measuring Cups and Spoon.


PASTRY
Queeny R.
Villegas
Revision # 00
Templates for Inventory of Training Resources
Resources for presenting instruction
 Print Resources As per TR As per Remarks
Inventory
CBLM, TR 5 5/module
Books, catalogue, cooking 2 2
magazine
Manuals 5 5
 Non Print Resources As per TR As per Remarks
Inventory
PPT materials 3 3
Video Clips 3 3
Resources for Skills practice of Competency #1

______________________________
 Supplies and Materials As per TR As per Remarks
Inventory
Cake Flour
Bread Flour
All-purpose
Sugar
Yeast
Butter
Margarine
Butter( French bread)
Cooking Oil
Lard
All-purpose cream
Whipping cream


PASTRY
Queeny R.
Villegas
Revision # 00
Confectioner sugar
Knox gelatin
Flaked almonds
Chocolate chips
Chocolate, shredded
Cherries with stem
Cherries
Food colors
Tropical fruits
Whole wheat. rye, multi grain
Cream cheese
Paper cups
Tulip paste
Sugar lace
Pineapple juice
Contreau
 Tools As per TR As per Remarks
Inventory
Measuring cup, solid 12 10 For
replenish
Measuring cup, liquid 12 12
(250 & 500 ml)
Measuring spoon 25 23
Cake turn table 3 3
Decorating Tips 20 20
Rolling pins 6 6
Pie pan sizes 6,8,10 6 6
Sheet pans 6 5 For
replenish
ment
Pie cutter 6 6


PASTRY
Queeny R.
Villegas
Revision # 00
Rubber scrapper 6 6
Palette Knife 6 6
Cake stand with tier 6 4 For
replenish
Cake pillar 6 6
Sauce pan s/s 6 6
Ladles s/s 6 6
Knives s/s with plastic handle 6 6
Chopping board, color 6 5 For
replenish
Coded
Scale 2, 10 kgs 6 6
Grater 6 6
Wooden spoons 6 6
Beaters 6 6
Mixing bowl (6 pcs per set) 12 sets 12 sets
Wire whisk 6 6
Muffin pan, small 6 6
Muffin pan, Medium 6 6
Muffin pan, big 6
Loaf pan, small 6 6
Loaf pan, medium 6 6
Loaf, big 6 6
Rectangular pan 6 6
1x8x8
Round pan 6,8,10,12,14,16 4 4
Pie pan 6 4 For
Replenish
Flour sifter 6 6
Strainer 6 6
Double 3 3
Piping

PASTRY
Queeny R.
Villegas
Revision # 00
Coupler
As per TR As per Remarks
Inventory
 Equipment
Commercial Mixers with complete 6 4 For repair
attachment
Mechanical Dough roller 1 1
Decker oven 1 1
Compressor 1 1
Dough cutter 1 1
Refrigerator 1 1
Note: In the remarks subvention, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.
TRAINING FACILITIES

PASTRY
Queeny R.
Villegas
Revision # 00
TRAINING FACILITIES BREAD AND PASTRY PRODUCTION NC II The
Bread and Pastry Production workshop must be of concrete structure.
Based on the class size of 25 students/trainees, the space requirements for
the teaching/learning and circulation areas are as follows:
Space Requirement Size in Meters Area in Sq. Total Area in

Meters Sq. Meters
Lecture
Lecture/Demo Area 8x5m 40 sq. m. 40 sq. m.
Student/Trainee 1x1 m 1 sq. m 25 sq. m.

Working space
Laboratory 8 x 5 sq.m 40 sq. m. 40 sq. m.
Learning Resources 3 x 5 sq.m 15 sq. m. 15 sq. m.

Center
Facilities/Equipment 36 sq. m.
Circulation Area
Total Workshop Area : 156 sq.m.
Work Shop Lay-out


PASTRY
Queeny R.
Villegas
Revision # 00

PASTRY
Queeny R.
Villegas
Revision # 00
Supervise Work-Based
Learning


PASTRY
Queeny R.
Villegas
Revision # 00
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
1. Participate in workplace communication.
1.1 Obtain and convey workplace information. /
1.2 Complete relevant work related documents. /
1.3 Participate in workplace meeting and discussion.
2. Work in a team environment /
2.1 Describe and identify team role and responsibility in a /
team
2.2 Describe work as a team member. /
3. Practice career professionalism /
3.1 Integrate personal objectives with organizational goals /
3.2 Set and meet work priorities /
3.3 Maintain professional growth and development /
4. Practice occupational health and safety
4.1 Evaluate hazard and risks /
4.2 Control hazards and risks /
4.3 Maintain occupational health and safety awareness /
COMMON COMPETENCIES YES NO
CAN I…? /
1. Develop and update industry knowledge
1.1 Identify and access key sources of information on the /
industry
1.2 Access, apply and share industry information /
1.3 Update continuously relevant industry knowledge /


PASTRY
Queeny R.
Villegas
Revision # 00
2. Observe workplace hygiene procedures
2.1 Practice personal grooming and hygiene /
2.2 Practice safe and hygienic handling, storage and /
disposal of food, beverage and materials
3. Perform computer operations
3.1 Identify and explain the functions, general features and /
capabilities of both hardware and software
3.2 Prepare and use appropriate hardware and software /
according to task requirement
3.3 Use appropriate devices and procedures to transfer /
files/data
3.4 Produce accurate and complete data according to the /
requirements
3.5 Maintain computer system /
Lecture
4. Perform workplace and safety practices
4.1 Practice workplace safety, security and hygiene /
systems, processes and operations
4.2 Respond appropriately to faults, problems and /
emergency situations in line with enterprise guidelines
4.3 Maintain safe personal presentation standards /
5. Provide effective customer service
5.1 Apply effective verbal and non-verbal communication /

skills to respond to customer needs
enterprise procedures
enterprise procedures
5.4 Handle customer complaints, evaluation and /
recommendations
CORE COMPETENCIES YES NO
CAN I…?
1. Prepare and produce bakery products /
1.1 Prepare bakery products /

PASTRY
Queeny R.
Villegas
Revision # 00
1.2 Decorate and present bakery products /
1.3 Store bakery products /
2. Prepare and produce pastry products /
2.1 Prepare pastry products /
2.2 Decorate and present pastry products /
2.3 Store pastry products /
3. Prepare sponge and cakes 3 and present gateaux, /
tortes and cakes
3.1 Prepare and use fillings /
3.2 Decorate cakes /
3.3 Present cakes /
3.4 Store cakes /
3.5 Prepare and display petits fours /
4. Prepare and display petits fours /
4.1 Prepare iced petits fours /
4.2 Prepare fresh petits fours /
4.3 Prepare marzipan petits fours /
4.4 Prepare caramelized petits fours /
4.5 Display petits fours /
4.6 Store petits fours /
5. Present desserts /
5.1 Prepare and serve plated desserts /
5.2 Plan, prepare and present dessert buffet selection or /
plating
5.3 Store and package desserts /
Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.


PASTRY
Queeny R.
Villegas
Revision # 00
Evidences/Proof of Current Competencies (Sample)
Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation
Current
Proof/Evidence Means of validating
competencies
BASIC COMPETENCIES
1. Participate in High School Diploma Submit authenticated
workplace copy of documents
communication
2. Work in a team High School Diploma Submit authenticated
environment copy of documents
3. Practice career High School Diploma Submit authenticated
professionalism copy of documents
4. Practice High School Diploma Submit authenticated
occupational copy of documents
health and safety
COMMON COMPETENCIES
1. Develop and Training Certificate, Submit authenticated
update industry Employment Certificate copy of documents,
knowledge Demonstration, interview,
Written Exam.
2. Observe Training Certificate, Submit authenticated
workplace hygiene Employment Certificate copy of documents,
procedures Demonstration, interview,
Written Exam.
computer Employment Certificate copy of documents,
operations Demonstration, interview,
Written Exam.
workplace and Employment Certificate copy of documents,
safety practices Demonstration, interview,
Written Exam.
5. Provide Training Certificate, Submit authenticated
effective customer Employment Certificate copy of documents,
service Demonstration, interview,

PASTRY
Queeny R.
Villegas
Revision # 00
Written Exam.
CORE COMPETENCIES
produce pastry Employment certificate, copy of documents,
products TOR Demonstration, interview,
Written Exam.

present gateaux, Employment certificate, copy of documents,
tortes and cakes TOR Demonstration, interview,
Written Exam.
display petits Employment certificate, copy of documents,
fours TOR Demonstration, interview,
Written Exam.
5. Present Training Certificate, Submit authenticated

desserts Employment certificate, copy of documents,
TOR Demonstration, interview,
Written Exam.
Identifying Training Gaps


PASTRY
Queeny R.
Villegas
Revision # 00
From the accomplished Self-Assessment Check (Form 1.1) and the
evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.
Form 1.3 Summary of Current Competencies Versus Required

Competencies (Sample)

Competency/Learning Competencies Gaps/Requirement
Outcomes based on CBC s
1. 1. Prepare and produce bakery products
1.1 Prepare bakery 1.1 Prepare bakery
products products
1.2 Decorate and present 1.2 Decorate and
bakery products present bakery
products
1.3 Store bakery products 1.3 Store bakery
products
Competency/Learning Competencies Gaps/Requirement
Outcomes based on CBC s
2. Prepare and produce pastry products
2.1 Prepare pastry 2.1 Prepare pastry
products products
2.2 Decorate and present 2.2 Decorate and
pastry products present pastry
products
2.3 Store pastry products 2.3 Store pastry
products
3. Prepare and present gateaux, tortes and cakes
3.1 Prepare sponge and 3.1 Prepare sponge
cakes and cakes
3.2 Prepare and use 3.2 Prepare and use

fillings fillings
3.3 Decorate cakes 3.3 Decorate cakes
3.4 Present cakes 3.4 Present cakes

PASTRY
Queeny R.
Villegas
Revision # 00
3.5 Store cakes 3.5 Store cakes
4. Prepare and display petits fours
4.1 Prepare iced petits 4.1 Prepare iced
fours petits fours
4.2 Prepare fresh petits 4.2 Prepare fresh
fours petits fours
4.3 Prepare marzipan 4.3 Prepare
petits fours marzipan petits
fours
4.4 Prepare caramelized 4.4 Prepare
petits fours caramelized petits
fours
4.5 Display petits fours 4.5 Display petits
fours
4.6 Store petits fours 4.6 Store petits
fours
5. Present desserts
5.1 Prepare and serve 5.1 Prepare and
plated desserts serve plated desserts
5.2 Plan, prepare and 5.2 Plan, prepare
present dessert buffet and present dessert
selection or plating buffet selection or
plating
5.3 Store and package 5.3 Store and
desserts package desserts
Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.
Form No. 1.4: Training Needs (Sample)

Gaps Module Duration (hours)

PASTRY
Queeny R.
Villegas
Revision # 00
Title/Module of
Instruction
1.Prepare bakery Preparing Bakery 1 hour
products Products
2. Decorate and present Decorating present 1 hour
bakery products bakery products
3.Store bakery products Storing bakery 33 mins.
products


PASTRY
Queeny R.
Villegas
Revision # 00
TRAINING PLAN
Qualification: Bread and Pastry Production NC1I
Facilities/ Date
Trainees’ Training Training Mode of Assessmen
Staff Tools and Venue and
Requirements Activity/Task Training t Method
Equipment Time
 Conduct Job Bakery Peejay’s 1.Oral April
site Shadowing Supervi Bakeshop Questionin 30,
 LCD
visitation sor g 2019
Projector
 Orientatio 1.Written
 Comput
n of linked examinatio
er/
company n
Laptop
PRELIMINARY  Signing of  Printer
ACTIVITIES memorand
um of  Docume
agreement nts
 Trainee  Bond
orientation paper
 Prepare  Pen
training
plan
Date Developed: September Document No: TRS741379

2021 Issued by:
TESDA Page 89 of 250

BREAD AND PASTRY PRODUCTION Date Revised:
NC II
Developed by:
Queeny R. Villegas
Revision # 00
1. Prepare bakery 1.1 Select measure Dual training Trainer 1.Commercial Peejay’s 1. Oral May 1,
products. and weigh, System mixers and Questionin 2019
Bakeshop
ingredients require attachments g
according to recipe 2. Cutting 2. Written
or production implements examinatio
requirements and n
established 3. Scales
standards and 4. Measures
procedures
5. Bowls
1.2 Prepare a
variety of bakery 6. Ovens
products 7. Moulds,
according to shapes and
standard mixing cutters
procedures/formul
8. Baking
ation/ recipes and
sheets and
desired product
2021 Issued by:

NC II
Developed by:
Queeny R. Villegas
Revision # 00
characteristics containers
1.3 Use
appropriate 9. Various
equipment shapes and
according to sizes of pans
required bakery
products and
standard operating
procedures
1.4 Bake bakery
products according
to techniques and
appropriate
conditions; and
enterprise
requirement and
standards
1.5 Select Require
oven temperature
to bake goods in
accordance with
the desired
characteristics,
standards recipe
specifications and
enterprise
2021 Issued by:

NC II
Developed by:
Queeny R. Villegas
Revision # 00
2. Decorate and 2.1 Prepare Dual training trainer 1. Commercial Peejay’s 1. Oral May 2,
Present bakery variety of fillings system mixers and questioning 2019
Bakeshop
products and coating/icing, attachments and written
glazes and examinatio
2. Cutting
decorations for n
implements
bakery products 2.Observati
are according to 3. Scales
on and
standard recipes, 4. Measures
enterprise demonstrat
standards and/or 5. Bowls ion
customer 6. Ovens
preferences
7. Moulds,
2.2 Fill and shapes and
decorate, Bakery cutters
products where
8. Baking
required and
sheets and
appropriate, in
containers
accordance with
standard recipes 9. Various
and/or enterprise shapes and
standards and sizes of pans
customer
preferences
2.3 finish bakery
items are according
to desired
product
2021 Issued by:

NC II
Developed by:
Queeny R. Villegas
Revision # 00
characteristics
2.4 Bake products
presented
according to
established
standards and
procedures
3. Store bakery 3.1 Store bakery Dual training trainer 1. Commercial Peejay’s 1. Oral May 3,
products products system mixers and questioning 2019
Bakeshop
according to attachments and written
established examinatio
2. Cutting
standards and n
implements
procedures 2.Observati
3. Scales
3.2 Select on and
packaging 4. Measures
demonstrat
appropriate for the 5. Bowls ion
preservation of
product freshness 6. Ovens
and eating 7. Moulds,
characteristics shapes and
cutters
8. Baking
sheets and
containers
9. Various
2021 Issued by:

NC II
Developed by:
Queeny R. Villegas
Revision # 00
shapes and
sizes of pans

2021 Issued by:

NC II
Developed by:
Queeny R. Villegas
Revision # 00
MEMORANDUM OF AGREEMENT FOR WORK IMMERSION PARTNERSHIP
This Memorandum of Agreement is entered into this 8 TH in ADVENTIST ACADEMY-

CEBU INCORPORATED by and between.
The Adventist Academy- Cebu Inc., with School Identification Number 404397
(Bulacao Talisay Campus), a private senior high school, with principal address at
Bulacao, Talisay City, Cebu 6045, represented in this Agreement by Dr. ISAIAS S.
GUISANDO SCHOOL PRINCIPAL and hereinafter referred to as the SCHOOL.
MONTEBELLO VILLA HOTEL CEBU a duly registered as a PRIVATE AGENCY operating

under the laws of the Philippines, with principal address at GOV. M. CUENCO AVENUE,
APAS CEBU CITY, 6000 Philippines represented in this Agreement FE ABARADO Sales
& Marketing /HR In-charge legal age, hereinafter referred to as the “COMPANY”.
WITNESSETH:
WHEREAS, the Department of Education of the Philippines, hereinafter referred to as

“DepEd”, is the primary government instrumentality mandated to formulate, implement,
and coordinate policies, plans, programs, and projects in the areas of formal and non-
formal basic education; supervise all elementary and secondary education institutions,
including alternative learning systems, both public and private; and provide for the
establishment and maintenance of a complete, adequate, and integrated system of basic
education relevant to the goals of national development.
WHEREAS, the DepEd has introduced the K to 12 basic education reform program that
includes Senior High School, hereinafter referred to as “SHS”, with the major objective of
ensuring that graduates of basic education are ready for employment, entrepreneurship,
and high learning.
WHEREAS, the SHS curriculum can be customized at the local levels to take into
consideration the needs of local industries and the labor market;
WHEREAS, DepEd believes that for the effective delivery of SHS instruction, there is a
need for school-industry partnerships that will provide the school the necessary
expertise and venue for practical, on-the-job, enterprise-based learning training for SHS
learners;
WHEREAS, DepEd will start full implementation of SHS in School Year 2019-2020;
WHEREAS, the SCHOOL is among those that will offer SHS to students in the
community to carry out DepEd’s objectives for SHS as Spelled out above;
WHEREAS, to achieve this objective, the SCHOOL needs to enter into a Work Immersion
Partnership with the COMPANY;

BREAD AND PASTRY Date Revised:
PRODUCTION NC II
Developed by:
Queeny R. Villegas
Revision # 00
WHEREAS, the COMPANY operates in the area where the School is located and has
offices, facilities, project sites, and expertise that it can make available to the School for
purposes of student Work Immersion;
WHEREAS, the COMPANY considers going into Work Immersion partnership with the
School as part of its mission to create a positive impact on the community, especially the
young people;
WHEREAS, the COMPANY may avail itself of the revenue regulation no. 10 s. 2003
implementing the tax incentives provision of R.A. 8525 otherwise known as the Adopt-A-
School Act of 1998;
WHEREAS, the SCHOOL and the COMPANY, hereinafter collectively referred to as

“PARTIES”, undertake to collaborate for the successful implementation of the SHS in
Bulacao Talisay. cognizant of the need for special protection of the child and with the
best interest of the SHS learner at heart;
NOW, THEREFORE, for and in consideration of the foregoing premises, the PARTIES
hereby agree as follows:
DESCRIPTION OF THE WORK IMMERSION PROGRAM
With the passage of the Enhanced Basic Education Act of 2013 or Republic Act 10533,
DepEd was tasked to implement the K to 12 Program, essentially adding two (2) years of
specialization within the Basic Educational System;
DepEd designed the implementation of RA 10533 within the framework of increased

community involvement in the learner’s experience;
With this premised, DepEd offers venues for various stakeholders to participate in the
implementation of RA 10533 and the same offer, accepted by the PARTIES herein;
The Work Immersion Program is one of the course requirements for graduation. A SHS
students has to undergo Work Immersion in a business organization or establishment
with work requirements related to the specialization. Through Work Immersion, the
students are exposed to and are familiarized with the work environment related to their
field of specialization. Specifically, the students are able to:
1. Appreciate the importance and application of the principles and theories learned
in school.
2. Enhance their technical knowledge and skills.
3. Enrich their skills in communications and human relations.
4. Develop good work habits, attitudes, appreciation and respect for work.


PRODUCTION NC II
Developed by:
Queeny R. Villegas
Revision # 00
I. OBJECTIVES OF THE WORK IMMERSION PARTNERSHIP
The Work Immersion Partnership has the following objectives:
1. To supplement the formal curriculum of the SHS program with the special inputs
from the COMPANY experts and practitioners in order to align the SHS program
with work standards.
2. To develop in the students of the SHS program the knowledge and skills that are
relevant to the needs of the job market in the area.
3. To provide SHS students relevant learning experiences by giving them exposure to

the actual workplace setting.
4. To form Work Immersion Partnership between SCHOOL and the COMPANY,

allowing the students, faculty, and staff of the schools concerned the use of and
access to the COMPANY workplace and equipment as part of their Work
Immersion Program.
II. RESPONSIBILITIES OF THE PARTIES
A. Joint Responsibilities
Both the SCHOOL and the COMPANY shall:
1. Create a joint working group that will prepare the action plan to operationalize
the partnership.
2. Form a joint steering committee to monitor the progress of the partnership and
to make sure that the provisions of this Memorandum of Agreement (MOA) are
met.
3. Adhere to all laws, memorandums, and circulars especially those pertaining to

child protection as provided for in the Guidelines for Work Immersion
(Guidelines).
4. Develop the students’ Work Immersion module specifying goals and objectives,
desired outcomes of the program and how these outcomes will be achieved,
also noting the specific knowledge, skills, attitudes, and competencies that the
students should acquire after completing the program. (See Annex A and Annex
C of the Guidelines)

PRODUCTION NC II
Developed by:
Queeny R. Villegas
Revision # 00
5. Develop a Work Immersion Daily Schedule of Activities that will be followed by
the students during the while duration of the Work Immersion inside the
COMPANY (See Annex C of the Guidelines).
6. Formulate local school work immersion policies and guidelines on selection,

placement, monitoring, and assessment of students (immersion participants),
in order to ensure that each student is assigned to an immersion partner
matched to his/her desired track, qualifications, and aptitude.
B. Responsibilities of the SCHOOL
The SCHOOL shall:
1. Identify and indicate the SHS track/s, strand/s, and/or specializations which
will be the subject of the partnership.
2. Make the needed adjustments to contextualize the SHS subjects based on

inputs coming from the COMPANY
3. Designate a person who will be in charge of coordinating with the COMPANY

and supervising the activities of the students for the duration of the Work
Immersion Program.
4. Provide insurance coverage for learners during the Work Immersion Program.
5. Continue to exercise its Special Parental Authority under the Family Code over
the Senior High School student under immersion in the premises of the
partner.
6. Monitor each student’s progress throughout the duration of the entire work
immersion program so as to make sure that the tasks assigned to each student
are meaningful, challenging, and applicable to his/her particular programs and
are able to maximize the quality of the learning experience.
7. Provide the COMPANY an evaluation tool for the students’ immersion

performance.
8. Issue final grade to the student upon completion of the requirements within a
prescribed period.


PRODUCTION NC II
Developed by:
Queeny R. Villegas
Revision # 00
9. Ensure that the student will adhere to the non-disclosure policies of the
COMPANY as agreed to by the SCHOOL.
10. Provide signed Consent forms from the parents as applicable.
11. Provide the COMPANY a Certificate of Participation in the SHS program for
donation/s received from the COMPANY.
C. Responsibilities of the COMPANY
The COMPANY shall:
1. Assign a competent Immersion Coordinator from the COMPANY to liaise with

the School and supervise the students without prejudice to the special parental
authority of the school, its administrators and teachers for the duration of the
work immersion program so as to ensure efficient implementation of all stages
of the program.
2. Provide inputs into the curriculum through the discussions or workshops that
DepEd will organize.
3. Lend its expertise by making available its resident resource persons to provide
training to the students.
4. Allow the students to be deployed to the different sections/departments/project

sites of the COMPANY based on the Work Immersion Daily Schedule of
Activities.
5. Agree to the required number of hours of the immersion program set under the
DepEd SHS Curriculum. (See Annex A of the Guidelines)
6. Provide immersion opportunities for four (4) for 2019-2020.
7. About the COMPANY, its line of business, and the work its employees do, and
express them to the various stakeholders of the community in which the
COMPANY operates for the students to get a holistic understanding of its
business.


PRODUCTION NC II
Developed by:
Queeny R. Villegas
Revision # 00
8. Similarly ensure that students undergo training related to their course, and
provide the students with work or activities based on the activities listed in the
prescribed template for the Immersion Program of Activities (Annex C of the
Guidelines).
9. Make its workplace and facilities available to the students and teachers, and
shall similarly take all necessary action to ensure the safety of students within
their areas of operation. all
10. At times, which shall include, but shall not be limited to, the provision for
Person Protective Equipment (PPE), if applicable. Ensure that the students will
not be exposed to hazardous materials and working environment throughout
the duration of the immersion.
11. Evaluate students’ performance in the immersion venue by accomplishing

provided evaluation tool.
12. Issue a Certificate of Completion to the student trainees upon satisfactory

compliance with all requirements of the program.
III. EFFECTIVITY
This agreement shall hold for the duration of the 2017 – 2018 Academic School
Year and is renewable every year. The COMPANY and the SCHOOL shall submit their
intention for renewal of this agreement through formal notice within thirty (30) days
before the expiration of this Agreement.
The COMPANY and the SCHOOL reserve their respective rights to terminate their
participation in the agreement through formal written notice within thirty (30) days
before the effectivity of the termi9nation. Both parties shall turn over all deliverable
agreed thereto in the Work Immersion Program. Termination shall be subject to the
mutual agreement between the parties,
A material breach of the Work Immersion Guidelines and/or this MOA shall
constitute a ground for termination of the MOA, in whole or in part, by the aggrieved
party, without prejudice to other legal remedies.
IV. LIABILITY
The school, its administrator, and teachers exercising authority and supervision
over the Senior High School Student undergoing immersion in the premises of the
partner may be held accountable for the student’s acts.

PRODUCTION NC II
Developed by:
Queeny R. Villegas
Revision # 00
Each party shall answer for losses and damages arising from any accident, act, or
omission directly attributable to its fault or negligence, which may cause death or bodily
injury to any persons, or loss or damage to property, by or on account of the
performance of the respective obligations by the parties pursuant to this Agreement.
Such responsibility shall continue to remain that of the responsible party’s even after
termination of this agreement, if such losses and damages were incurred during the
effectivity of this agreement.
DepEd shall not be liable for opportunity losses of the COMPANY during the
duration and
after the termination of this agreement.
V. NONDISCLOSURE PROVISION
It is expressly understood by DepEd and the students that all information on

technology, manufacturing process, standards, quality assurance methodologies, quality
standards, production capabilities, raw material purchasing, marketing, finance, and all
other related documents, manuals, and operational and technical matters that the
COMPANY shall make available to them shall be used for the sole purpose of student
training. All of these matters are classified as confidential in nature and proprietary to
the COOPERATIVE, and thereby each student hereby undertakes to prevent transfer of
such information by any of its members to any party outside of the COMPANY.
VI. OWNERSHIP OF OUTPUT AND INTELLECTUAL PROPERTY
Intellectual properties developed by the student as part of his or her regular Work
Immersion duties in the COMPANY and their corresponding copyrights and/or patents
shall belong to the COMPANY Intellectual properties developed by the students outside
of his or her regular Work Immersion duties in the COMPANY and their corresponding
copyrights and/or patents shall belong to the student, even if the student used the time,
facilities, materials of the COMPANY, unless otherwise stipulated in a separate
agreement between the student and his or her parent or guardian and the COMPANY.
The above provision shall apply in proportion to the intellectual properties

developed by the student in case intellectual property is jointly developed by the student
with an employee or personnel of the COMPANY, unless otherwise stipulated in a
separate agreement between the student and his or her parent or guardian and the
COMPANY.
VII. OTHER PROVISIONS
It is expressly understood by the PARTIES that the COMPANY is not obliged to pay
wage or salary since no employer-employee relationship exists between them. However,

PRODUCTION NC II
Developed by:
Queeny R. Villegas
Revision # 00
the COMPANY is not precluded from providing the student with any monetary or
financial assistance in the form transportation fee, food allowance, etc.
In determining the existence of employer-employee relationship, the following

elements are considered: (1) the power to hire; (2) the payment wages; (3) the power to
dismiss; and (4) the power to control the employee’s conduct, with the control test
generally assuming primacy in the overall consideration.
No employer-employee relationship exists between the student and the partner in

Work Immersion of all the following criteria is met:
1. The training, even though it includes actual operation of the employer’s
facilities, is similar to training provided in an educational program.
2. The training is for the benefit of the student.
3. The student does not displace regular employees, and works under close
supervision.
4. The students are not entitled to a job at the conclusion of the training period
and are free to take jobs elsewhere in the same field.
5. Any clinical training is performed under the supervision and direction of people
who are knowledgeable and experienced in the same field.
6. The training is general, and qualifies the student to work in any similar
business. It is not designed specifically for a job with the employer that offers
the program.
7. The screening process for the Immersion program is not the same as that for
employment, and does not appear to be for that purpose. The screening only
uses criteria relevant for admission to an independent educational program.
8. Advertisements, posting, or solicitations for the program clearly discuss
education or training, rather than employment, although employers may
indicate that qualified graduates may be considered for employment.
ADVENTIST ACADEMY- CEBU INC. MONTEBELLO VILLA HOTEL CEBU
DR. ISAIAS S. GUISANDO Ph. D. Ms. FE ABARADO

SCHOOL PRINCIPAL SALES & MARKETING / HR IN-CHARGE
WITNESSED BY:
MRS. MARY ANN G. LANDERO MRS. MA.AGNETA D. RECALDO

SHS Teacher Pit-os National High School Robinson’s Appliance Store Manager

PRODUCTION NC II
Developed by:
Queeny R. Villegas
Revision # 00
Technical Education and Skills Development Authority This Trainees’ Record Book (TRB) is intended to serve as
record of all accomplishment/task/activities while undergoing
Christian Horizon School
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
TRAINEE’S RECORD BOOK 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
Trainee’s No.071492 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
NAME: Jacquiline M. Rabago accomplish the task and confirmed by the instructor.
QUALIFICATION: Bread and Pastry NC II It is of great importance that the content should be
written legibly on ink. Avoid any corrections or erasures and
TRAINING DURATION: 105 Hours maintain the cleanliness of this record.
TRAINER: Queeny R. Villegas________ 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.
Instructions:
THANK YOU.

2021 Issued by:

NC II
Developed by:
Queeny R. Villegas
Revision # 00
NOTES:
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
_________________________________________________________
Unit of Competency: 1 . Prepare bakery products

2021 Issued by:

NC II
Developed by:
Queeny R. Villegas
Revision # 00
NC Level I
Learni Task/Activity Required Date Instructor operating procedures
ng Accomplishe s 1.4 Baked bakery
Outcom d Remarks products according to
e techniques and
1.Prepar 1.1 Measured and May 1, 2019 Competen appropriate conditions;
e and weighed selected, t and enterprise
produce ingredients required requirement and
bakery according to recipe or standards
products production 1.5 Selected Require
requirements and oven temperature to
established standards bake goods in
and procedures accordance with the
1.2 Prepared a variety desired characteristics,
of bakery products standards recipe
according to standard specifications and
mixing enterprise
procedures/formulatio
n/ recipes and desired
product characteristics
1.3 Used appropriate __________________ ___________________
equipment according to Trainee’s Signature Trainer’s Signature
required bakery
products and standard
2021 Issued by:

NC II
Developed by:
Queeny R. Villegas
Revision # 00
appropriate, in
accordance with
standard recipes
Unit of Competency: and/or enterprise
2 . Decorate and present bakery products standards and
customer
preferences
NC Level I 2.3 finished
Learning Task/Activity Date Instructors bakery items
Outcome Required Accomplished Remarks according to
desired
2. Decorate Prepared variety May 2, 2019 Competent product
and of fillings and characteristics
present coating/icing,
bakery glazes and 2.4 Baked
products decorations for products
bakery products presented
according to according to
standard recipes,
enterprise
standards and/or ____________________ ______________________
customer Trainee’s Signature Trainer’s Signature
preferences
2.2 Filled and
decorate, Bakery
products where
required and
2021 Issued by:

NC II
Developed by:
Queeny R. Villegas
Revision # 00
Unit of Competency: 3. Store bakery products
NC Level I
Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks
1. Store 3.1 Stored bakery May 3, 2019 Competent
bakery products
products according to
established
standards and
procedures
3.2 Selected
packaging
appropriate for
the preservation
of product
freshness and
eating
characteristics
_____________________ ______________________

2021 Issued by:

NC II
Developed by:
Queeny R. Villegas
Revision # 00
Trainee’s Signature Trainer’s Signature
TRAINEE’S PROGRESS SHEET
Queeny R.
Name : Rabago, Jacquiline M. Trainer :
Villegas
Bread and Pastry Nominal
Qualification : : 21 hours
Production NC II Duration
Training Training Date Date Trainee’s Supervisor’s
Units of Competency Rating
Activity Duration Started Finished Initial Initial
1. Prepare bakery products 1.3 Used 7 hours May May 1, Competent JMR QRV
appropriate 1 ,2019 2019
equipment
according to
required
bakery
products and
standard
operating
procedures
1.4 Baked
bakery
products
2021 Issued by:

NC II
Developed by:
Queeny R. Villegas
Revision # 00
according to
techniques and
appropriate
conditions; and
enterprise
requirement
and standards
1.5 Selected
Require oven
temperature to
bake goods in
accordance
with the
desired
characteristics,
standards
recipe
specifications
and enterprise
2. Decorate and present 2.1 Prepared 7 hours May 2, May 2, Competent JMR QRV
bakery product variety of 2019 2019
fillings and
coating/icing,
glazes and
decorations for
2021 Issued by:

NC II
Developed by:
Queeny R. Villegas
Revision # 00
bakery
products
according to
standard
recipes,
enterprise
standards
and/or
customer
preferences
2.2 Filled and
decorate,
Bakery
products where
required and
appropriate, in
accordance
with standard
recipes and/or
enterprise
standards and
customer
preferences
2.3 Finished
bakery items
according to
desired
2021 Issued by:

NC II
Developed by:
Queeny R. Villegas
Revision # 00
product
characteristics
2.4 Baked
products
presented
according to
3. Stored bakery products 3.1 Stored 7 hours May 3, May 3, Competent JMR QRV
bakery 2019 2019
products
according to
established
standards and
procedures
3.2 Selected
packaging
appropriate for
the
preservation of
product
freshness and
eating
characteristics
Total 21 hours
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
2021 Issued by:

NC II
Developed by:
Queeny R. Villegas
Revision # 00
your trainees. Please take note however that in TESDA, we do
not use numerical rating

2021 Issued by:

NC II
Developed by:
Queeny R. Villegas
Revision # 00
TRAINING SESSION EVALUATION FORM
INSTRUCTION:
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 answer will be treated with utmost
confidentiality will be treated with utmost confidentiality.
TRAINERS/INSTRUCTORS
1 2 3 4 5
Name of Trainer: Queeny R. Villegas
Orients trainees about CBT, the use of CBLM and the /

evaluation system
Discusses clearly the unit of competencies and outcomes to
be attained at the start of every module /
Exhibits mastery of the subject / course he/she is teaching /
Motivates and elicits active participation from the students /
or trainees
Keep records of evidence/s of competency attainment of /
each student/trainee
Instill value of safety and orderliness in the classrooms and /
workshops
Instill the value of teamwork and positive work values /
Instill good grooming and hygiene /
Instills value of time /
Quality of voice while teaching /
Clarity of language/dialect used in teaching /
Provides extra attention to trainees and students with /
specific learning needs
Attends classes regularly and promptly /
Shows energy and enthusiasm while teaching /


PASTRY
Queeny R.
Villegas
Revision # 00
Maximizes uses of training supplies and materials /
Dresses appropriately /
Shows empathy /
Demonstrate self-control /
This post training evaluation instrument is intended to measure how

satisfactorily your trainer prepared and facilitated your training. Please give
jour honest rating by checking the corresponding cell of your response. Your
answers will be treated with utmost confidentiality.
Use the following rating scales:
5 – Outstanding

PASTRY
Queeny R.
Villegas
Revision # 00
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. Objective 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, illustration and demonstration /
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
systems are suitable for the trainees and /
the competency
9. Recording of achievement and /
competencies acquired is prompt and
comprehensive
10. Feedbacks about the performance of /
learners are given immediately.
TRAINING FACILITIE / 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

PASTRY
Queeny R.
Villegas
Revision # 00
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 /
Comments/Suggestions:
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________


PASTRY
Queeny R.
Villegas
Revision # 00
SUPERVISED INDUSTRY TRAINING OR ON THE JOB TRAINING
EVALUATION FORM
Dear Trainees:
The following questionnaire is designated to evaluate the effectiveness of the
Supervised Industry Training (SIT) or On the Job Training (OJT) you had
with the Industry Partners of B.I.G Development Training and Assessment
Center incorporated Please check (/) the appropriate box corresponding to
your rating for 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 Rating
No.
INSTITUTIONAL EVALUATION 1 2 3 4 5 NA
1. Has B.I.G Development Training and /
Assessment Center Incorporated
conducted an orientation about the
SIT/OJT program, the requirements
and preparations needed and its
expectations?
Assessment Center Incorporated
provided the necessary assistance
such as referrals or recommendations
in finding the company for your OJT?
3. Has B.I.G Development Training and
Assessment Center incorporated /
showed coordination with the
Industry partner in the design and

PASTRY
Queeny R.
Villegas
Revision # 00
supervision of your SIT/OJT?
4. Has your in-school training adequate
to undertake Industry partner /
assignment and its challenges?
Assessment Center incorporated
monitored your progress in the
Industry?
6. Has the supervision been effective in /
achieving your OJT?
7. Did B.I.G Development Training and
conduct assessment of your SIT/OJT
program upon completion?
8. Were you provided with the results of /
the Industry and Christian Horizon
School Incorporated and assessment
of your OJT?
Item Question Rating

No.
INDUSTRY PARTNER 1 2 3 4 5 NA
1. Was the industry partner appropriate /
for your type of training required
and/or desired?


PASTRY
Queeny R.
Villegas
Revision # 00
2. Has the industry partner designed the /
training to meet your objectives and
expectations?
3. Has the industry partner showed
coordination with in the design and /
supervision of the SIT/OJT?
4. Has the industry partner and its staff

welcomed you and treated you with /
respect and understanding?
5. Has the industry partner facilitated
the training, including the provision
of the necessary resources such as
facilities and equipment needed to /
achieve your OJT objective?
6. Has the industry partner assigned a /
supervisor to oversee your work or
training?
7. Was the supervisor effective in
supervising you through regular /
meetings, consultations, and advise?
8. Has the training provided you with
the necessary technical and /
administrative exposure or real world
problems and practices?
9. Has the training program allowed you
to develop self-confidence, self- /
motivation and positive attitude
towards work?
10. Has the experience improved your /
personal skills and human relations?
11. Are you satisfied with your training in /
the Industry


PASTRY
Queeny R.
Villegas
Revision # 00
Signature: _________________________________
Printed Name: JACQUILINE M. RABAGO

_________________________________
Peejay’s bakeshop
Host Industry Partner: ________________________________
Bread and Pastry Production NC II

Qualification: _________________________________
Supervisor: Teresita R. Sazon

_________________________________
Queeny R. Villegas
Instructor: _________________________________
How to compute the average or the mean:

1. Add the points per item per rate
2. Divide the sum by the total number of rates
TOTAL POINTS
AVERAGE =
NUMBER OF RATERS
Range:
0.00 – 1.49 = Poor/Unsatisfactory
1.50 – 2.49 = Fair/Adequate
2.50 – 3.49 = Good/Satisfactory

PASTRY
Queeny R.
Villegas
Revision # 00
3.50 – 4.49 = Very Good/Very Satisfactory
4.50 – 5.00 = Outstanding
RATER A
INSTITUTION 1 2 3 4 5
2. Has your in-school training /
adequate to undertake Industry
partner assignment and its
challenges?
Industry?
achieving your OJT?
RATER B
challenges?
Industry?
achieving your OJT?
RATER C

PASTRY
Queeny R.
Villegas
Revision # 00
challenges?
Industry?
achieving your OJT?
RATER D
challenges?
Industry?
4. Has the supervision been effective in
achieving your OJT? /
Rater Summary
Rater Rating for Rating for Rating for Rating for
Rate Item 1 Item 2 Item 3 Item 4


PASTRY
Queeny R.
Villegas
Revision # 00
Rater A 4 4 4 4
Rater B 4 4 4 4
Rater C 4 4 4 4
Rater D 4 4 4 4
Total Average 4.00 4 4 4
Formula: Total points

Average =
Number of raters
Computation:
Rating for item 1 Rating for item 1
4+4+4+4 4+4+4+4
Average 1= Average 2=
4 4
Average 1= 4.00 Average 2= 4
Rating for item 3 Rating for item 4
4+4+4+4 4+4+4+4
Average 3= Average 4=
4 4
Average 3= 4 Average 4= 4
Average Ratings
INSTITUTION Average
1. Has B.I.G Development

PASTRY
Queeny R.
Villegas
Revision # 00
Training and
Assessment Center 4
incorporated showed
coordination with the
Industry partner in the
design and supervision
of your SIT/OJT?
2. Has your in-school
training adequate to
undertake Industry
partner assignment and 4
its challenges?
3. Has B.I.G Development
Training and 4
Assessment Center
incorporated monitored
your progress in the
Industry?
4. Has the supervision
been effective in 4
achieving your OJT?
4
General Average
Very
satisfactory
General Interpretation:
The overall rating states that the institution shows very satisfactory
ratings.
Recommendation:
The training center receives a rating of very satisfactory but there are
some factors that needs improvement, one example is the training provided
by the institution. I recommend that the training center will conduct a
regular curriculum review together with the industry partners to update the
topics that needs more Date Developed: Document No: TRS741379

PASTRY
Queeny R.
Villegas
Revision # 00
focus in the industry.


PASTRY
Queeny R.
Villegas
Revision # 00
Facilitate Learning
Session
BREAD AND PASTRY PRODUCTION NC II

Bread and Pastry Production NC II

PASTRY
Queeny R.
Villegas
Revision # 00
Training Activity Matrix
April 10-May 30, 2019
Facilities/ Venue
Date &
Training Activity Trainee Tools and Remarks
(Workstatio Time
Equipment
n/ Area)
WEEK 1
Pre-Training Activities
Pre-Training Trainees
Activities Laptop, answer
 Recognition of LCD Contextual April Gathering
Prior Learning All Projector, Learning 10, Instrument
 Orientation Trainee PPT, Area 2019 Self
 Pre-Test RPL/TNA (8-5PM) Assessmen
Quick Tour to Forms t Checklist,
Work Stations and Pretest
Training Proper
April11 Read
, 2019 Informatoi
(8-5PM) n Sheet
Prepare bakery
CBLM April Perform
product
12, Task
PPE (Personal 2019 Sheets and
protective Contextual (8-5PM) Job Sheets
Equipment) Learning April
Read
Area 13, 201
Group Informatoi
Baking 9(8-
Decorate and 1 n Sheet
Tools 5PM)
present bakery
Materials April Perform
products
Equipments 14-, Task
2019 Sheets and
(8-5PM) Job Sheets
April Read
15, Informatoi
2019 n Sheet
(8-5PM) Perform
Sheets, Tools, Practical


PASTRY
Queeny R.
Villegas
Revision # 00
Task
Stored bakery Work Area
PPE’s Sheets and
products
Job Sheets
WEEK 2
Institutional April Trainees
Group Task/Job Assessment 16, Take
1 Sheets, Tools Area 2019 Assessmen
(8-5PM) t
Contextual April
CBLM, Read
Learning 17,
Laptop, LCD Informatoi
Area 2019
Projector n Sheet
Prepare pastry (8-5PM)
products April Perform
Task/Job Practical 18, Task
Sheets, Tools Work Area 2019 Sheets and
PPE’s
Group (8-5PM) Job Sheets
2 April Perform
Decorate and Practical 19, Task
present pastry Work Area 2019 Sheets and
Task Sheet,
products (8-5PM) Job Sheets
Job Sheets,
Institutional April Trainees
Tools, PPE’s
Assessment 22, Take
Area 2019 Assessmen
Store pastry (8-5PM) t
products Contextual April
CBLM, Read
Learning 23,
Area 2019
Projector n Sheet
Group (8-5PM)
3 April Perform
Task Sheet, Practical 24, Task
Job Sheets, Work Area 2019 Sheets and
Tools, PPE’s
(8-5PM) Job Sheets
April Perform
Prepare and Task/Job Practical
Group 25, Task
produce bakery Sheets, Tools, Work Area
3 2021 Sheets and
products PPE’s
(8-5PM) Job Sheets
Prepare and Institutional April Trainees
present gateaux, Group Assessment 26, Take
tortes and cakes 1 2019 Assessmen
Area
(8-5PM) t


PASTRY
Queeny R.
Villegas
Revision # 00
CBLM, Contextual April29 Read
Laptop, LCD Learning , 2019 Informatoi
Projector Area (8-5PM) n Sheet
April Perform
Task/ Job Practical 30-May Task
Sheets, Tools, Work Area 2, 2019 Sheets and
PPE’s
(8-5PM) Job Sheets
WEEK 3
Prepare and Perform
Practical May 2,
produce bakery Task
Work Area 2019
products Sheets and
Task/Job (8-5PM)
Group Job Sheets
Sheets, Tools,
2 Institutional Trainees
PPE’s May 3,
Assessment Take
2019
Area Assessmen
(8-5PM)
t
CBLM, Contextual May 6, Read
Prepare and Laptop, LCD Learning 2019 Informatoi
present gateaux, Projector Area (8-5PM) n Sheet
Group
tortes and cakes Perform
3 Task Sheet, May 7,
Practical Task
Job Sheets, Work Area 2019
Sheets and
PPE’s (8-5PM)
Job Sheets
May 8- Perform
Practical 10, Task
Work Area 2021 Sheets and
Prepare and Task Sheet,
display petits Job Sheets,
3 Institutional May Trainees
fours PPE’s
Assessment 13, Take
Area 2019 Assessmen
(8-5PM) t
Contextual May
CBLM, Read
Learning 14,
Group Area 2019
Projector n Sheet
1 (8-5PM)
Task Sheet, Practical May 15 Perform
Job Sheets, Work Area , 2019 Task
Sheets and
PPE’s (8-5PM)
Job Sheets
Group Task/Job Practical May Perform
2 Sheets, Tools, Work Area 16,201 Task

PASTRY
Queeny R.
Villegas
Revision # 00
9 (8- Sheets and
5PM) Job Sheets
PPE’s
Institutional May Trainees
Assessment 17, Take
Prepare and Area 2019 Assessmen
present gateaux, Group (8-5PM) t
tortes and cakes 2 Contextual May
CBLM, Read
Learning 20,
Area 2019
Projector n Sheet
(8-5PM)
May Perform
Task/Job Practical 21, Task
Sheets, Tools, Work Area 2019(8- Sheets and
PPE’s
5PM) Job Sheets
WEEK 4
May Perform
Practical 22, Task
Task/Job
Sheets, Tools,
PPE’s
Assessment 23, Take
Area 2019 Assessmen
(8-5PM) t
May Perform
Practical 24,201 Task
Present desserts Work Area 9 (8- Sheets and
Task Sheet,
Group 5PM) Job Sheets
Job Sheets,
Tools, PPE’s
Assessment 27, Take
Area 2019 Assessmen
(8-5PM) t
May Perform
Practical 28, Task
Task/Job
Sheets,
2 Institutional Trainees
Tools,PPE’s
Assessment Take
Area Assessmen
t
Post Training Activities
Post Test, All Questionnair Contextual May Advice
Program Trainee es Learning 29, trainees to

PASTRY
Queeny R.
Villegas
Revision # 00
take
Area 2019
Evaluation s national
(8-5PM)
assessment
All Contextual May 30
Culminating Learning End of
Trainee , 2019
Activities Area Training
s (8-5PM)
Training Trainee Facilities/tools Venue/ Time/Date Remarks

Activity Workstation
And
Equipment Area
All Test Institutional May To be facilitated
Written Learners Questioners Assessment 31 ,2019 by

PASTRY
Queeny R.
Villegas
Revision # 00
Assessment 4 hrs. Trainer/Faculty
Area
Exam Expert
PPE (Personal Once found to

Oral Protective Practical be competent
Assessment Work Area they can now
Exam proceed to
National
Assessment
Equipment
Baking Tools,
Materials and
Equipments
To be facilitated
PPE (Personal Practical by
Protective Trainer/Faculty
Pre- Work Area
Equipment Expert
Assessment
June 3,
Demonstratio Baking Tools, Once found to
2019
n Materials and be competent
Equipments 4 Hours they can now
proceed to
National
Assessment
All PPE (Personal Practical
Candidates Protective Work Area June 13, To be
Equipment 2019 Facilitated by
TESDA
Baking Tools,
National Assessor
Materials and 4 Hours
Competency Equipments Once found to
Level II be competent
they can now
receive National
Certificate Level
II


PASTRY
Queeny R.
Villegas
Revision # 00
PROGRESS CHART
BREAD AND PASTRY PRODUCTION NC II
April 10, 2019 to May 30, 2019
3. Prepare and present gateaux,

2. Prepare and produce pastry
3.1 Prepare sponge and cakes.
3.2 Prepare and use fillings.

Prepare bakery products.
1.1 Prepare bakery products.
2.1 Prepare pastry products.

1.3 Store bakery products.
2.3 Store pastry products.

1.2 Decorate and present
2.2 Decorate and present
3.3 Decorate cakes.
3.4 Present cakes.

tortes and cakes.
bakery .products.
pastry .products.
3.5 Store cakes.

products
Remarks
1.
1. 1.Villalyn Jaberina C     C    C     Competent

2. 2.Kathlyn labajo C     C    C     Competent
3. 3.Gladys Llamedo C     C    C     Competent
4. 4.Jacquiline Rabago C     C    C     Competent
5. 5.John Paul Reyes C     C    C     Competent
6. 6.Lee Albert Roda C     C    C     Competent
7. 7.Jessa Mae Rubi C     C    C     Competent
8. 8.Mae Sabaduquia C     C    C     Competent
9. 9.Katrina Selomin C     C    C     Competent
10
10.Christine Tagaro C     C    C     Competent
.
Trainer: Quenny R. Villegas Date Started:

2021 Issued by:

PRODUCTION NC II
Developed by:
Queeny R. Villegas
Revision # 00
4.5 Prepare caramelized petits fours.
4.1 Prepare and display petits fours.
4.4 Prepare marzipan petits fours.
Dessert buffet selection or plating
5.3 Store and package desserts.

4. Prepare and display petits
5.2 Plan, prepare and present.

4.2 Prepare iced petits fours.
4.3 Prepare fresh petits fours.
4.6 Display petits fours.
5.1 Prepare and serve

5 Present desserts.
plated .desserts
Name of Trainees
fours
1 Villalyn Jaberina C       C    Competent

2 Kathlyn labajo C       C    Competent
3 Gladys Llamedo C       C    Competent
4 Jacquiline Rabago C       C    Competent
5 John Paul Reyes C       C    Competent
6 Lee Albert Roda C       C    Competent
7 Jessa Mae Rubi C       C    Competent
8 Mae Sabaduquia C       C    Competent
9 Katrina Selomin C       C    Competent
10 Christine Tagaro C       C    Competent
Trainer: Queeny R. Villegas Date Started:

2021 Issued by:

PRODUCTION NC II
Developed by:
Queeny R. Villegas
Revision # 00
9.
8.
7.
6.
5.
4.
3.
2.
1.
10.
Trainer:
Tagaro
Name of Trainees
10.Christine
Kathlyn labajo
Lee Albert Roda

Jessa Mae Rubi
Gladys Llamedo
Katrina Selomin
John Paul Reyes
Mae Sabaduquia
Villalyn Jaberina
Jacquiline Rabago
1. Varieties and
C
C
C
C
C
C
C
C
C
C
characteristic of bakery
BREAD
products.
Queeny R. Villegas
1.1 Select measure and weigh










require ingredients
AND
PRODUCTION NC II
1.2 Prepare Variety of bakery










product.
1.3 Use appropriate equipment in










baking bakery products.
1. Knowledge commodity on
Including quality
C
C
C
C
C
C
C
C
C
C
indicators of ingredients
2021
for bakery products.
PASTRY Date Revised:

Developed by:
2.1 Prepare a variety of fillings
 and coating/icing. Glaze









decorations for bakery
Queeny R. Villegas
products.
Date Developed: September

2.2 Filled and decorated bakery










ACHIEVEMENT CHART
products
BREAD AND PASTRY NC II
April 10, 2021 to May 30, 2019
2.3 Finish bakery items

according to desired product










TESDA characteristics.
Date Started:
Issued by:
Revision # 00
3. Expected taste, texture and
crumb structure appropriate for
C
C
C
C
C
C
C
C
C
C
particular bakery
Products.
Document No: TRS741379
3.1 Store bakery products











according to established.
3.2 Select packaging

Appropriate for the preservation










of product freshness and eating

Page 135 of 250
characteristics.
Remarks
Competent
Competent
Competent
Competent
Competent
Competent
Competent
Competent
Competent
Competent
Minutes of the Meeting
Focus Group Discussion
Date: October 26, 2021
Agenda: Competency-Based Training Delivery
Competency-based Training Delivery
Present:
1. Leo Luga 5. Ma. Agneta D. Recaldo
2. Dominic Cortes 6. John B. Reg
3. Mary Ann G. Landero 7. Eric Tantoy
4. Racil Puntuan 8. Queeny R. Villegas
CBT Concerns Discussions Resolutions/Agreement

1. CBT Layout Readiness of Inventory records,
supplies and maintenance checklist,
materials, tools and equipment checklist
equipment, PPE, must be updated
multimedia regularly, as per
equipment. schedule.
2. Monitoring of Missing entries in Must be monitored
Attendance Attendance sheets. Closely for absences.
3. Utilization of work Crowding in one Training activity matrix

area work area. to be prepared so that
trainees are assigned at
different workstation.
4. Orientation • Purpose of RPL Purpose of RPL
a. CBT instrument/ TNA instrument/TNA forms
b. Roles forms not to be explained to
c. TR explained. trainees
d. CBLM • Discussion on • CBT principles to be
e. Facilities CBT Principles discussed clearly
f. Evaluation system need to be • Multimedia to be shut
improved. down after use to avoid
• Shutdown disruption during
multimedia after discussion
use • Function of each

PASTRY
Queeny R.
Villegas
Revision # 00
• Functions of each workstation to be
workstation need to emphasized so that
be emphasized. trainees will know where
to go.
5. RPL Feedback for result Give feedback to student

of RPL was not on result of RPL to
provided. advance on other CBLM.
6. Teaching methods  No recap on • Provide recap to
and technique past activity motivate for next activity
• Demonstration of • Provide demonstration
skills is needed skills for trainees to
follow
• Module title was
not emphasized for • Module title must be
the CBLM provided emphasized to trainees
7. Monitoring of Updated. To monitored often by
learning activities the trainer.
a. Achievement chart
b. Progress chart
8. Feedback Trainees did not Motivate trainees by
receive feedback giving feedback on their
based on achievement.
Achievement Chart.
9. Slow learners Trainees were not Trainees will be allowed
able to practice to practice more.
thoroughly
10. Other concerns • Post-test not • Conduct post-test to
conducted determine knowledge
and skill developed
• Program
during the training
evaluation not
conducted • Conduct program
evaluation for training
• Advise for
delivery and program
national
improvement
assessment to
trainees who • Trainees will be
completed the advised to take national
course. assessment.


PASTRY
Queeny R.
Villegas
Revision # 00
Training Evaluation Report
1. Title of the Report

Competency-Based Training Delivery Program Evaluation
2. Executive summary
The objective of giving a pre-test and post-test is to determine the
trainee’s base knowledge or prior learning, the readiness for new
information and to test the effectiveness of a training program.
Trainee’s Evaluation is provided to assess their speaking skills,
determine their prior knowledge and the effectiveness of
competency-based learning materials that were used during the
whole duration of the training.
3. Rationale
The purpose of pre-test is to assess the prior learning of trainees.
On the other hand, the post-test was given to evaluate the
effectiveness of training program.
4. Objectives
a. To determine the average mean of pre-test and post-test scores.
b. To assess if there is significant difference between the pre-test
and post-test scores of trainees.
5. Methodology
The average mean of pre-test and post-test scores were used in the
analysis.
6. Results and discussion
Data interpretation
Pre-Test Post-Test
Trainees’ Names
Score Score
1.Villalyn Jaberina 17 26


PASTRY
Queeny R.
Villegas
Revision # 00
2.Kathlyn labajo 19 28
3.Gladys Llamedo 16 26
4.Jacquiline Rabago 15 25
5.John Paul Reyes 18 28
6.Lee Albert Roda 17 27
7.Jessa Mae Rubi 16 26
8.Mae Sabaduquia 15 25
9.Katrina Selomin 18 28
10.Christine 19 29
Tagaro
Pre-Test and Post-Test Result


PASTRY
Queeny R.
Villegas
Revision # 00
60
50
40
30 Post test
Pre-test
20
10
0
1 2 3 4 5 6 7 8 9 10
Data Analysis


PASTRY
Queeny R.
Villegas
Revision # 00
t-Test: Paired Two Sample for
Means
V V
Mean 2 1
Varia 1 2
nc
e
Obser 1 1
vat
ion
s
Pears 0
on
Co
rre
lati
on
Hypot 0
he
siz
ed
Me
an
Dif
fer
en
ce
df 9
t Stat 7
P(T<= 4
t)
on
e-
tail
t 1

PASTRY
Queeny R.
Villegas
Revision # 00
Cri .
tic 8
al 3
on 3
e- 1
tail 1
3
P(T<= 8
t)
tw
o-
tail
t 2
Cri
tic
al
tw
o-
tail
Conclusion
Based on the results above, we reject the null hypothesis.
There are significant differences between the pre-test and
post-test scores. We can also see from the results that their
post-tests scores have increased.
7. Recommendation
The results above show that the trainees who have been
working hard has shown tremendous improvement in their

PASTRY
Queeny R.
Villegas
Revision # 00
module test scores.
https://www.google.com/url?sa=i&url=https%3A%2F%2Funsplash.com
%2Fs%2Fphotos
%2Ftraining&psig=AOvVaw1U6qR1xWhDcuLaXkFFFAtt&ust=16367852031
01000&source=images&cd=vfe&ved=0CA0Q3YkBahcKEwjwnO2zjpL0AhUAA
AAAHQAAAAAQLQ
Maintain Training
Facilities

PASTRY
Queeny R.
Villegas
Revision # 00
Template #1
OPERATIONAL PROCEDURE
Equipment Type: Beko Gas Oven
Equipment Code: FSGT53110GX 50cm
Location: Practical Work Area


PASTRY
Queeny R.
Villegas
Revision # 00
Operation Procedure:
How to Use a Gas Oven in Baking Bakery Products
1. Figure out the basics of your oven. Before you start attempting to use
your gas oven, or any oven, read over any instruction manuals you have.
Figure out how to turn the oven on and set the temperature. Usually, you
have to turn a knob near the front of the oven to do so.
2. Use an oven thermometer. Gas ovens tend to fluctuate in temperature.

Even if you set the oven for a specific temperature, the heat may rise or fall
unexpectedly during the cooking process. Therefore, use an oven
thermometer to measure temperature.


PASTRY
Queeny R.
Villegas
Revision # 00
3. Rotate your trays while cooking. Heat tends to fluctuate in a gas oven.
Some spots will become hotter or colder during the cooking process.
4. Place a baking stone on your oven's floor. A baking stone can be used
to cook things like baked goods and pizzas. However, it can also help
regulate temperature in a gas oven.
5. Move items higher up for browner tops. It can sometimes be hard to

get things like pies to brown on the top in a gas oven. It can help to move
dishes you need to brown to the top tray. This will allow them to brown
faster.
6. Turn up the temperature for added crispiness. Turn up the

temperature for added crispiness. Gas ovens tend to be more humid,

PASTRY
Queeny R.
Villegas
Revision # 00
which can affect crispiness. Things like roasted potatoes may not get crisp
as easily in a gas oven. It can help to turn the oven temperature up about
25 degrees hotter than the recipe calls for. This will result in a crispier final
product.
7. You should never use dark metals in a gas oven.

.
In a gas oven, heat comes from the bottom of the oven. Dark metal
cookware will absorb heat faster, which can result in the bottoms of dishes
become brown or burn. Instead of dark metal cookware, opt for light-colored
metal, glass, or silicon.
Template #2
HOUSEKEEPING SCHEDULE
Qualificatio Bread and Pastry Station/
n: Production NC II Bldg

PASTRY
Queeny R.
Villegas
Revision # 00
Area/
Practical Work Area
Section:
In-Charge: Queeny R. Villegas
Schedule for the 2nd Semester, 2018
Responsi Dail Eve Wee Ever Mon Rema
ACTIVITIES ble y ry kly y thly rks
Person oth 15 th
er Day
Day
1. Disposal of waste Trainee/ /

dispose unnecessary Janitors
tools and materials (in the
absence
Materials (follow of trainee)
waste segregation
system)
1.Check and Trainee/ /

Maintain kitchen Janitors
tool room (in the
absence of
trainee)
 Free from
dust, not
damp
 Kitchen tools

PASTRY
Queeny R.
Villegas
Revision # 00
in
appropriate
positions/loc
ations
 With visible
label/signage
 Log book and

forms are
complete in
order and
updated
 Lights and
ventilation
 Clean and Trainee/ / /


PASTRY
Queeny R.
Villegas
Revision # 00
check floor, Janitors
walls, (in the
windows, absence
ceilings of trainee)
 Graffiti/
dust/ rust
 Cobwebs
and
outdated/
unnecessar
y objects/
items
 Obstruction
 Any used
materials/
scraps
(slugs,
stubs)
spilled
liquid
 Open
cracks
(floor)
1. Arrange working Trainee/ /

tables according to
floor plan/ lay-out; Janitors
check stability. (in the
absence
of trainee)


PASTRY
Queeny R.
Villegas
Revision # 00
1. Clean and Trainee/ /
maintain work
shop Janitors
surroundings (in the
by absence
sweeping/remo of trainee)
ving fallen
Branches
debris and
other refuse
impounded
water, clearing
pathways of
obstructions.
Template # 3
SUMMARY OF THE HOUSEKEEPING ACTIVITIES
DAILY TASK YES NO

 Disposal of waste materials /
(Follow waste segregation system)

 Maintain work shop surroundings by sweeping / /
removing fallen leaves, branches, debris and other
refuse, impounded water, clearing pathways of
obstructions
 Clean and check floor and walls. /
WEEKLY TASK YES NO

1. Check and maintain Tool Room /
 Free of dust, not damp


PASTRY
Queeny R.
Villegas
Revision # 00
 Tools in appropriate positions/ locations
 With visible labels/ signage
 Logbook and forms are complete, in order and
updated
 Lights, ventilation- OK
3. Arrange working tables according to floor plan/ lay-out; /

check stability.
MONTHLY TASK YES NO
1. Clean and check floor, walls, windows, ceilings /
 Graffiti/ dust/ rust
 Cobwebs and outdated/ unnecessary objects/ items
 Obstruction
 Any used materials/ scraps (slugs, stubs) spilled
liquid
 Open cracks (floor)


PASTRY
Queeny R.
Villegas
Revision # 00
Template # 4
HOUSEKEEPING INSPECTION CHECKLIST
Qualification BREAD AND PASTRY PRODUCTION NC II

Title
Area/Section Practical work area Inc-charge: Queeny R. Villegas
Location
YES NO Inspection Items
/ 1. Did the waste materials disposed properly?
/ 2. Are the work shop surroundings being maintained by
sweeping / removing fallen leaves, branches, debris and
other refuse, impounded water, clearing pathways of
obstructions?
/ 3. Were the Tool Room being checked and maintained?


PASTRY
Queeny R.
Villegas
Revision # 00
/ 4. Were the working tables arranged according to floor
plan/ lay-out?
/ 5.Were the floor, walls, windows, ceilings cleaned and
checked?
Remarks: All were met according to standard maintenance procedures.
Inspected by: Queeny R. Villegas Date: July 31, 2019


PASTRY
Queeny R.
Villegas
Revision # 00
Template #5
EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE : Beko Gas Oven
EQUIPMENT CODE: FSGT53110GX 50cm
LOCATION : Practical Work Area
Schedule for the Month of March
ACTIVITIES MANPO Dai Ever Weekl Eve Mont Remark
WER ly y y ry hly s
Othe 15t
r h
Day Day
1. Turn off Trainee / Activity
the gas is done
tank of the before
oven after and
use. after
use.
2. Check the Trainee / Activity
hose of the is done
gas oven to before
avoid and
leakage the after
hose. use.
3. Scrub the Trainee Activity
stove is done
surface weekly
underneath. before
and
after
use.
3. Keep the Trainee / Activity
burner is done
channels every
clean. other
day
before
and
after
use.


PASTRY
Queeny R.
Villegas
Revision # 00
4. Soaked Trainee / Activity
Burners is done
and burner weekly
caps for before
easy and
cleaning. after
use.
5. Never pour Trainee / Activity
water onto is done
the gas before
stove. and
after
use.
6. Soak and Trainee / Activity
scrub the is done
grate on weekly
the gas before
oven. and
after
use.
7. Use a mild Trainee / Activity
scrubbing is done
agent for weekly
the cooked- before
on crud. and
after
use.


PASTRY
Queeny R.
Villegas
Revision # 00
Template #6
EQUIPMENT MAINTENANCE INSPECTION CHECKLIST
Qualification Title BREAD AND PASTRY PRODUCTION NC II
Area/Section In-charge:
Practical Work Area Queeny R. Villegas
Location
YES NO INSPECTION ITEMS
/ 1. Are the gas tanks of the ovens are off after use?
/ 2. Were the hose of the gas oven are checked?
/ 3. Are the burner channel are kept cleaned?
/ 4. Are the burners and burner caps were soaked for easy
cleaning?
/ 5. Did anyone pour water to the gas stove?
/ 6. Are the grate on the gas oven were soaked and
scrubbed?
/ 7. Did you use a mild scrubbing agent for the cooked-on
crud?
Remarks: All were met according to standard maintainance
procedure.
Inspected by: QueenyR.Villegas Date: July 31, 2019


PASTRY
Queeny R.
Villegas
Revision # 00
Template # 7
INSPECTION REPORT (PRE)
Property ID Number Bl-CG3
Property Name Gas Range stove power cord
Location Practical Work Area
Findings: Recommendations:
Defective cord Replace new cord
Inspected By: Reported To:
Queeny R. Villegas Teresita R. Sazon
Date Inspected: Date Reported:
June 4,2019 July 23, 2019


PASTRY
Queeny R.
Villegas
Revision # 00
Template # 8
WASTE SEGREGATION LIST
Qualification Bread and Pastry Production NC II
Area Section Practical Work Area
In-Charge Queeny R. Villegas
GENERAL ACCUMULATED WASTE WASTE SEGREGATION METHOD
Recycle Compose Dispose
Used Baking paper /
Used Plastic wrapper /
Used Chipboard /
Used Plastic bags /
Used Toothpicks /
Empty Cans /
Empty Plastic bottles /
Empty Jars /
Used Aluminum Foil /
Empty Plastic containers /
Used Aluminum pans /
Used Tissue paper /


PASTRY
Queeny R.
Villegas
Revision # 00
Template #9
DANGER/CAUTION TAG-OUT INDEX AND RECORD AUDITS
DESCRIPTION
LOG DATE TYPE (System DATE

SERIAL ISSUED Components, COMPLETED
(DANGER/CAUTION) Test
References,
etc.)
BI-CG3 06/03/19 Danger Defective gas 06/13/19

range power
cord
DT-003 06/03/19 Caution Electric dough 06/13/19

kneader not
turning on.
DT-004 06/03/19 Danger Electric hand 06/13/19

mixer broken
wire


PASTRY
Queeny R.
Villegas
Revision # 00
Template #10
WORK REQUEST
UNIT: DESCRIPTION:
BI-CG3 Defective gas range power cord
Observation/s: Date Reported:
The gas range is defective cord June 13, 2019
Activity: Reported By:
Replace new power cord Mae P. Sabaduqia

Tool keeper
Spare Parts Used: Signature:
Power cord Dr. Teresita R. Sazon

Administrator


PASTRY
Queeny R.
Villegas
Revision # 00
Template #11
BREAKDOWN/REPAIR REPORT
Property ID BI-CG3
Number:
Property Name: Gas range stove power cord
Location: B.I.G. Training and Assessment Training Center

Incorpated
Findings: Recommendations:
Defective power cord Replace a new power cord
Inspected By: Reported To:
Mae P. Sabaduqia Dr. Teresita R. Sazon

Tool keeper Administrator
Date: Date:
June 3, 2019 June 4, 2019
Subsequent Action Taken: Recommendation:
Testing and Visual inspection Replace new power cord
Date: Date:
June 13, 2019 June 14, 2019


PASTRY
Queeny R.
Villegas
Revision # 00
Template #12
SALVAGE REPORT
AREA/SECTION: Practical Work Area
IN-CHARGE: Tool Keeper
Facility Type: Part ID: Recommendation:
Gas range stove power Gas range stove power Store extra back-up to
cord cord the other gas range
oven.


PASTRY
Queeny R.
Villegas
Revision # 00
Template #13
PURCHASE REQUEST
QUALIFICATION: Bread and Pastry Production NC II
AREA: Practical Work Place
Item No. Particular/ No. of Unit Total Amount

Specification Pcs. Amount
BI-CG3 Gas range 2 pcs. Php. Php.1,959

power cord 979.50


PASTRY
Queeny R.
Villegas
Revision # 00
Template #14
EQUIPMENT RECORD WITH CODE AND DRAWING
NO. LOCATION EQPT. QTY TITLE DESCRIPTION P.O DRAWING

NO. .NO REFEREN
. CE
1. Practical FSGT 2 Gas Beko 531

work Area 5312 oven 2
2. Practical GOFT 2 Stand 817

work Area 8175E mixer 5
Artisan mini
kitchen
delective
3. Practical w DTB8 Electron 827

Practical 276G ic 6
work Area dough Hatou
ork Area kneader
4. Practical GLWP 837

work Area 8377C 7
Digital Rangto
weighin
g scale
5. Practical PSBC Hand Imarflex 847

work Area 8478 mixer 8
H


PASTRY
Queeny R.
Villegas
Revision # 00

PASTRY
Queeny R.
Villegas
Revision # 00
Template #15
INSPECTION REPORT (POST)
AREA/SECTION: Practical Work Area
IN-CHARGE : Mae P. Sabaduqia
Facility Type Incident Action Taken Progress/Remarks
Gas Range Defective power Practical Work The gas range

power cord cord Place power cord was
successfully
replaced.
Reported By: Queeny R. Villegas Date: June 16, 2019


PASTRY
Queeny R.
Villegas
Revision # 00
UTILIZING
ELECTRONIC MEDIA IN
FACILITATING
TRAINING


PASTRY
Queeny R.
Villegas
Revision # 00
General Trainees’
Orientation


PASTRY
Queeny R.
Villegas
Revision # 00

PASTRY
Queeny R.
Villegas
Revision # 00

PASTRY
Queeny R.
Villegas
Revision # 00

PASTRY
Queeny R.
Villegas
Revision # 00

QrVTM1_FLS5

Uploaded by

Copyright:

Available Formats

You might also like

QrVTM1_FLS5

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

QrVTM1_FLS5

Uploaded by

Copyright:

Available Formats

Sector COMPETENCY-BASED

: TOURISM (HOTEL AND RESTAURANT)

Unit of Competency: Prepare And Produce Bakery Products

Module Title: Preparing And Producing Bakery Products

CHRISTIAN HORIZON SCHOOL, INCORPORATED

CHRISTIAN HORIZON SCHOOL, INCORPORATED

Date Developed: Document No. TRS741379

Language, literacy Average grade in: Average grade in:

Education & Highest Educational Attainment:

Date Developed: Document No: TRS741379

Number of years as competency

Previous learning List down trainings related to Bread and

Special courses Other courses related to Bread and Pastry

Learning styles a. Visual - The visual learner takes mental

Date Developed: Document No: TRS741379

Date Developed: Document No: TRS741379

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

3.1 Identify and explain the functions, general features and /

4. PERFORM WORKPLACE AND SAFETY PRACTICES

4.1 Practice workplace safety, security and hygiene /

5. PROVIDE EFFECTIVE COSTUMER

5.1 Apply effective verbal and non-verbal communication /

5.3 Handle queries promptly and correctly in line with /

Date Developed: Document No: TRS741379

1.1 Prepare bakery products. /

1.2 Decorate and present bakery products. /

2.1 Prepare pastry products. /

2.2 Decorate and present pastry products. /

Date Developed: Document No: TRS741379

Date Developed: Document No: TRS741379

Form 1.2: Evidence of Current Competencies acquired related to

Date Developed: Document No: TRS741379

From the accomplished Self-Assessment Check (Form 1.1) and the

Form 1.3 Summary of Current Competencies versus Required

Required Units of Current Training

1.3 Store bakery . 1.3. Store bakery

Required Units of Current . Training

2.2. Decorate and 2.2. Decorate and

2.3. Store pastry 2.3. Store pastry

Date Developed: Document No: TRS741379

3.1. Prepare sponge 3.1 Prepare

3.2. Prepare and use 3.2.Prepare and

4.2. Prepare fresh 4.2. Prepare fresh

4.3. Prepare marzipan 4.3 Prepare

4.4. Prepare 4.4. Prepare

4.5. Display petits Made from

Training Needs Module Title/Module of Instruction

Date Developed: Document No: TRS741379

LO 1: Prepare bakery Products

Date Developed: Document No. TRS741379

Developed by : Queeny R. NTTA

 Lecture/ Present lesson Oral Feedback PPT 30

 Video Present video, Oral Feedback Varieties 30

Date Developed: Document No. TRS741379

Developed by : Queeny R. NTTA

 Demonstration Review Task Perform task Evaluate 1 hour

 Lecture/ Present lesson Oral Feedback PPT 30

Developed by : Queeny R. NTTA

 Demonstration Review Task Perform task Evaluate TR