RAMS ART TRAINING

AND ASSESSMENT
CENTER
INC.
 Bread and
Pastry Production NCII
 QUALIFICATION DESCRIPTION OF BREAD
AND PASTRY PRODUCTION NC II
The BREAD AND PASTRY PRODUCTION NC II
qualification consists of competencies that
person must achieve to be able to clean
equipment, tools and utensils and prepare,
portion and plate pastries, breads and other
dessert items to guests in hotels, motels,
restaurants, clubs, canteens, resorts and luxury
lines/cruises and other related operations.
 COMPETENCIES
• BASIC COMPETENCIES
• COMMON COMPETENCIES
• CORE COMPETENCIES
 BASIC COMPETENCIES

1. Participate in workplace
communication.
2. Work in a team environment.
3. Practice career professionalism.
4. Practice occupational health and
safety.
 COMMON COMPETENCIES

1.Develop and update industry knowledge.

2. Observe workplace hygiene procedures.
3. Perform computer operations
4. Perform workplace and safety practices
5. Provide effective customer service
 CORE COMPETENCIES

1. Prepare and produce bakery products.

2. Prepare and produce pastry products.
3. Prepare and present gateaux, tortes and
cakes.
4. Prepare and display petit fours
5. Present desserts
 Number of Hours
Course Title:
BREAD and PASTRY PRODUCTION NC II
Nominal Training Duration:
BASIC : 18 hours
COMMON : 18 hours
CORE : 105 hours

TOTAL DURATION: 141 hours

 A person who has achieved this
Qualification is competent to be:

• Commis–Pastry

• Baker
 What is CBT?

COMPETENCY BASED TRAINING (CBT) is a

training delivery approach that focuses on the
competency development of the learner as a
result of the training.
 The Ten Principles of
Competency-Based
Technical Vocational
Education and Training
 1st Principle

Learning
The training is based is
on curriculum based on
developed from the the
competency curriculum
standards.
modules
2nd Principle

Learning is
competency-based
or modular in
structure
3rd Principle

Training delivery
is individualized
and self-paced
4th Principle

Training is based
on work that must
be performed
5th Principle
Training materials are directly related to the
competency standards and the curriculum

6th Principle
Assessment of learners is based in the
collection of evidences of work performance
based on industry or organizational required
standards.
7th Principle
Training is based both on and off the job
components
8th Principle
The system allows Recognition of Prior
Learning (RPL)
9th Principle
The system allows for learners to enter and exit
programs at different times and levels and to
receive an award for modules (competencies)
attained at any point (Multiple Entry)
10th Principle
Approved training programs are nationally
accredited.
 Roles of Trainee

1. Select what they want to learn and when they want to learn
it with reason.
2. Learn at their own rate within program guidelines. They
may speed up, slow down, stop or even repeat a task.
3. May request to receive credit for what they already know.
This is done either through pre-testing or through a review on
a task list completed at another training site.
4. Choose how they want to learn-individually, on a one-to-one
basis, in small group, in large groups or with audio-visuals.
 Roles of Trainee

5. Responsible for what they learn and when they learn it.
6. Decide when they are ready to perform each task or
demonstrate mastery of learning to a job-like level of
proficiency before receiving credit for the task.
7. Evaluate their own progress to see how well they are
doing.
8. Will be rated mainly on performance, while paper and
pencil tests will be used mainly to check their knowledge
of the task.
 Roles of Trainer
● as learning manager
● as facilitator
● as evaluator
● as instructional material developer
● as program coordinator
● Administer RPL
● Organize learning strategy
● Provide materials, introduce CBLM
materials
TRAINING MATERIALS
CBLM: INFORMATION SHEET, SELF CHECK, ANSWER KEY
TRAINING MATERIALS
CBLM: TASK/JOB/OPERATION SHEET & PERFORMANCE CRITERIA
MONITORING TOOLS

ACHIEVEMENT CHART
PROGRESS CHART
Assessment Methods

ORAL QUESTIONING
WRITTEN EXAM
DEMONSTRATION
Shop lay-out