Bread and Pastry Grade 11

COMPETENCY-BASED
CURRICULUM
Sector:
TOURISM
Qualification:
BREAD AND PASTRY PRODUCTION NC II

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT
AUTHORITY
East Service Road, South Superhighway, Taguig City, Metro Manila
TABLE OF CONTENTS
Page
A. Course Design................................................................................................
B. Modules of Instruction..................................................................................9-75
BASIC COMPETENCIES............................................................................
o Participating in workplace communications....................................
o Working in a team environment......................................................
o Practicing career professionalism ..................................................
o Practicing occupational health and safety procedures ..................
COMMON COMPETENCIES....................................................................
o Developing and updating industry knowledge................................
o Observing workplace hygienic procedures.....................................
o Performing computer operations.....................................................
o Performing workplace and safety practices....................................
o Providing effective customer services.............................................
CORE COMPETENCIES...........................................................................
o Preparing and producing bakery products......................................
o Preparing and producing pastry products ..56-60
o Preparing and presenting gateaux, tortes and cakes.....................
o Preparing and serving other types of desserts...............................
o Preparing and displaying petits fours..............................................
COURSE DESIGN
BREAD AND PASTRY PRODUCTION II
COURSE DESIGN
COURSE TITLE
NOMINAL DURATION
116 hours
COURSE DESCRIPTION :
This course designed to enhance the knowledge, skills and attitude in baking and pastry
production; to prepare and present gateaux, tortes and cakes; to prepare and serve other
types of desserts; and to prepare and display petits fours in accordance with industry
standards. It covers the basic, common and core competencies.
ENTRY REQUIREMENTS :
Trainees or students should posses the following requirements:
Can communicate in basic English either oral and written;
Physically and mentally fit;
With pleasing personality;
With good moral character; and
Can perform basic mathematical computation
CBC Bread and Pastry Production NC II
-1-
COURSE STRUCTURE:
BASIC COMPETENCIES
(18 hours)
UNIT OF
COMPETENCY
1.
Particip
MODULE TITLE
1.1
ate in
workplace
communication
LEARNING OUTCOMES
Participati 1.1.1
ng in workplace
communication 1.1.2
1.1.3
2.
Work in
a team
environment
2.1
Working
in a team
environment
2.1.1
2.1.2
3.
Practice 3.1
Practicing 3.1.1
career
career
professionalism
professionalism
3.1.2
3.1.3
4.
Practice 4.1
Practicing 4.1.1
occupational
occupational
health and
health and
4.1.2
safety
safety
4.1.3
Obtain and convey

workplace information
Complete relevant work
related documents
Participate in workplace
meeting and discussion
Describe and identify
team role and
responsibility in a team
Describe work as a team
member
Integrate personal
objectives with
organizational goals.
Set and meet work
priorities.
Maintain professional
growth and development
Evaluate hazard and
risks
Control hazards and risks
Maintain occupational
health and safety
awareness
NOMINAL
DURATION
4 hours
4 hours
5 hours
5 hours
-2-
COMMON COMPETENCIES
(18 hours)
-3-
UNIT OF
COMPETENCY
MODULE TITLE
1. Develop and
1.1 Developing
update industry
and update
knowledge
industry
knowledge
2. Observe
workplace
hygiene
procedures
2.1 Observing
workplace
hygiene
procedures
3. Perform
computer
operations
3.1 Performing
computer
operations
4. Perform
4.1 Performing
workplace and
workplace and
safety practices
safety
practices
5. Provide
effective
customer
service
5.1 Providing
effective
customer
service
LEARNING OUTCOMES
1.1.1 Identify and access key

sources of information on
the industry
1.1.2 Access, apply and share
industry information
1.1.3 Update continuously
relevant industry
knowledge
2.1.1 Practice personal
grooming and hygiene
2.1.2 Practice safe and
hygienic handling,
storage and disposal of
food , beverage and
materials
3.1.1 Identify and explain the
functions, general
features and capabilities
of both hardware and
software undertaken
3.1.2 Prepare and use
appropriate hardware and
software according to
task requirement
3.1.3 Use appropriate devices
and procedures to
transfer files/data
3.1.4 Produce accurate and
complete data according
to the requirements
3.1.5 Maintain computer
system
4.1.1 Practice workplace safety,
security and hygiene
systems, processes and
operation
4.1.2 Respond appropriately to
faults, problems and
emergency situations
4.1.3 Maintain safe personal
presentation standards
5.1.1 Apply effective verbal and
non-verbal
communication skills to
respond to customer
needs
5.1.2 Provide prompt and
quality service to
customer
5.1.3 Handle queries promptly
and correctly in line with
NOMINAL
DURATION
2 hours
4 hours
4 hours
4 hours
4 hours
-4-
UNIT OF
COMPETENCY
MODULE TITLE
LEARNING OUTCOMES
NOMINAL
DURATION
enterprise standards
5.1.4 Handle customer
complaints, evaluation
and recommendations
-5-
CORE COMPETENCIES
(80 hours)
UNIT OF
COMPETENCY
MODULE TITLE
Prep 1.1
Preparing
are and
and producing
produce bakery
bakery
products
products
2.
Prep 2.1 Preparing and
are and
producing
produce pastry
pastry products
products
3.
are and present
presenting
gateaux, tortes
gateaux, tortes
and cakes
and cakes
1.
4.

are and serve
serving other
other types of
types of
desserts
desserts
5.

displaying
are and display
petits four
petits fours
LEARNING OUTCOMES
1.1.1 Prepare bakery products

1.1.2 Decorate and present
bakery products
1.1.3 Store bakery products
2.1.1 Prepare pastry products
2.1.2 Decorate and present
pastry products
2.1.3 Store pastry products
3.1.1 Prepare sponge and
cakes
3.1.2 Prepare and use fillings
3.1.3 Decorate cakes
3.1.4 Present cakes
3.1.5 Store cakes
4.1.1 Prepare other types of
desserts
4.1.2 Plan, prepare and
conduct a dessert trolley
presentation
4.1.3 Store and package
desserts
5.1.1 Prepare iced petits fours
5.1.2 Prepare fresh petits fours
5.1.3 Prepare marzipan petits
fours
5.1.4 Prepare caramelized
petits fours
5.1.5 Display petits fours
5.1.6 Store petits fours
NOMINAL
DURATION
25 hours
25 hours
10 hours
20 hours
-6-
RESOURCES:
-7-
TOOLS
Thermometer
Small Hand Tools
Set of Knives
Set of Decorative
Tools/Cutters
Spatula
Parchment Paper
Piping Bag
Pastry Brush
Serrated Knife
Grater
Set of Cutting Tools
Rolling Pin
Moulds
Piping Tube
Pastry bag
Measuring cup, solid
Measuring cup, liquid
Measuring spoon
Cake turn table
Decorating tips
Rolling pins
Pie pans sizes 6,8,10
Sheet pans
Pie cutter
Rubber scrapper
Palette knife
Cake stand with tier
Cake pillars
Sauce pan
Ladles
Chopping board, color
coded
Scale 2,10kgs.
Beaters
Wooded spoons
Mixing bowl
Wire whisk
Muffin pan small,
medium,big
Loaf pan small, medium,
big
Rectangular pan
Pie pan
Round pan
6,8,10,12,14,16
EQUIPMENT
Trolley
Heavy Duty
Equipment
Pans and Pots
Measuring Devices
Bake ware
China ware
Temperature
Controlled Cabinet
Refrigerator s
Chillers
Freezers
Personal Protective
Equipment
Display
Cabinet/Stands
Turn table
Storage Area
Flat Forms
Gas range
Commercial mixers with
complete attachments
Mechanical dough roller
Decker oven
Compressor
Dough cutter
MATERIALS
Hand- outs
Packaging Materials
Calculator
CDs
VHS
Decors
Cutter
Pencil
Paper
Scissors
Folder
Masking Tape
Pentel Pen
Fastener
Puncher
Envelop
Cake flour
Bread flour
All-purpose flour
Sugar
Yeast
Butter
Margarine
Butter (French bread)
Cooking oil
Lard
All-purpose cream
Whipping cream
Confectioner sugar
Knox gelatin
Flake 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
-8-
Flour sifler
Strainer
Double boiler
Piping bags
Coupler
Wilton decorating
magazine
Housekeeping Baking
Book
-9-
MODULES OF INSTRUCTION
BASIC COMPETENCIES
UNIT OF COMPETENCY :
PARTICIPATE IN WORKPLACE COMMUNICATIONS
MODULE TITLE
PARTICIPATING IN WORKPLACE COMMUNICATIONS
MODULE DESCRIPTOR :
This module covers the knowledge, skills and attitudes

required to obtain, interpret and convey information in
response to workplace requirements.
NOMINAL DURATION
4 hours
QUALIFICATION LEVEL :
NC II
PREREQUISITE
Receive and Respond to workplace Communication. (NCI)
SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the students/ trainees must be able to:
LO1. Obtain and convey workplace information
LO2. Complete relevant work related documents.
LO3. Participate in workplace meeting and discussion.
- 11 -
LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION

ASSESSMENT CRITERIA:
1. Specific relevant information is accessed from appropriate sources.
2. Effective questioning and active listening and speaking are used to gather and
convey information.
3. Appropriate medium is used to transfer information and ideas.
4. Appropriate non-verbal communication is used.
5. Appropriate lines of communication with superiors and colleagues are identified
and followed.
6. Defined work procedures for the location and storage of information are used.
7. Personnel interaction is carried out clearly and concisely.
CONTENTS:
Parts of speech
Sentence construction
Effective communication
CONDITION:
The students/ trainees must be provided with the following:
Writing materials (pen & paper)

References (books)
Manuals
METHODOLOGIES:
Group discussion/interaction
Assignment method
Competency-based learning materials method
ASSESSMENT METHODS:
Written test
Practical performance test
Interview
- 12 -
LO2. COMPLETE RELEVANT WORK RELATED DOCUMENTS

ASSESSMENT CRTERIA:
1. Ranges of forms relating to conditions of employment are completed accurately
and legibly.
2. Workplace data is recorded on standard workplace forms and documents.
3. Basic mathematical process is used for routine calculations.
4. Errors in recording information on forms. Documents are identified and rectified.
5. Reporting requirements to superior are completed according to enterprise
guidelines.
CONTENTS:
Basic mathematics
Technical writing
Types of forms
CONDITION:
The students/trainees must be provided with the following:
Paper
Pencils / ball pen
Reference books
Manuals
METHODOLOGIES:
Assignment method
ASSESSMENT METHODS:
Written test
Practical! performance test
Interview
- 13 -
LO3. PARTICIPATE IN WORKPLACE MEETING AND DISCUSSION

1. Team meetings are attended on time.
2. Own opinions are clearly expressed and those of others are listened to without
interruption.
3. Meeting inputs are consistent with the meeting purpose and establish protocols.
4. Workplace interaction are conducted in a courteous manner appropriate to
cultural background and authority in the enterprise procedures.
5. Questions about simple routine workplace procedures and matters concerning
conditions of employment are asked and responded.
6. Meeting outcomes are interpreted and implemented.
CONTENTS:
Sentence construction
Technical writing
Recording information
CONDITION:
Paper
Pencils/ball pen
References (books)
Manuals
METHODOLOGIES:
Group discussions/interaction
Assignment method
ASSESSMENT METHODS:
Written test
Practical / performance test
Interview
- 14 -
WORK IN A TEAM ENVIRONMENT
MODULE TITLE
WORKING IN A TEAM ENVIRONMENT
MODULE DESCRIPTOR :
This module covers the knowledge, skills, and attitudes

required in order to relate in a work-based environment.
NOMINAL DURATION
4 hours
NC II
PREREQUISITE
TEAMWORK (NC I)

Upon completion of this module the students/ trainees must be able to:
LO1. Describe and identify team role and responsibility in a team.
LO2. Describe work as a team member.
- 15 -
LO1. DESCRIBE AND IDENTIFY TEAM ROLE AND RESPONSIBILITY IN A TEAM

1.
2.
3.
4.
5.
Role and objective of the team is identified.

Team parameters, relationships and responsibilities are identified.
Individual role and responsibilities within team environment are identified.
Roles and responsibilities of other team members are identified and recognized.
Reporting relationships within team and external to team are identified.
CONTENTS:
Team role.
Relationship and responsibilities
Role and responsibilities with team environment.
Relationship within a team.
CONDITION:
SOP of workplace
Job procedures
Client / supplier instructions
Quality standards
Organizational or external personnel
METHODOLOGIES:
Case studies
Simulation
ASSESSMENT METHODS:
Written test
Observation
Simulation
Role playing
- 16 -
LO2. DESCRIBE WORK AS A TEAM MEMBER

1.
2.
3.
4.
Appropriate forms of communication and interactions are undertaken.

Appropriate contributions to complement team activities and objectives ae made.
Reporting using standard operating procedures followed.
Development of team work plans based from role team is contributed.
CONTENTS:
Communication process
Team structure / team roles
Group planning and decision making
CONDITION:
The students / trainees must be provided with the following:
SOP of workplace
Job procedures
Organization or external personnel
METHODOLOGIES:
Case studies
Simulation
ASSESSMENT METHODS:
Observation of work activities

Observation through simulation or role play
Case studies and scenarios.
- 17 -
PRACTICE CAREER PROFESSIONALISM
MODULE TITLE
PRACTICING CAREER PROFESSIONALISM
MODULE DESCRIPTOR :
This module covers the knowledge, skills and attitudes in

promoting career growth and advancement, specifically; to
integrate personal objectives with organizational goals set
and meet work priorities and maintain professional growth
and development.
NOMINAL DURATION
5 hours
NC II

Upon completion of this module, the trainee/student must be able to:
LO1. Integrate personal objectives with organizational goals
LO2. Set and meet work priorities
LO3. Maintain professional growth and development
- 18 -
LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS

1.
2.
3.
4.
5.
Personal growth and work plans towards improving the

qualifications set for professionalism are achieved.
Intra- and interpersonal relationship in the course of managing
oneself based on performance evaluation is maintained.
Commitment to the organization and its goal is demonstrated in the
performance of duties.
Practice of appropriate personal hygiene is observed.
Job targets within key result areas are attained.
CONTENTS:
Personal Development-Social Aspects: Intra and Interpersonal Development

Organizational Goals
Personal Hygiene and Practices
Code of Ethics
CONDITION:
Workplace
Code of Ethics
Organizational Goals
Hand outs and PD-Social Aspects
CDs, VHS tapes, transparencies
METHODOLOGIES:
Simulation
Demonstration/practical hands-on exercises
ASSESSMENT METHODS:
Role play
Interview
Written examination
- 19 -
LO2. SET AND MEET WORK PRIORITIES

1. Competing demands to achieve personal, team and organizational goals and
objectives are prioritized.
2. Resources are utilized efficiently and effectively to manage work priorities and
commitments.
3. Practices and economic use and maintenance of equipment and facilities are
followed as per established procedures.
4. Job targets within key result areas are attained.
CONTENTS:
Organizational KRAs
Work Values and Ethical Standards
Company policies on the use and maintenance of equipment
CONDITION:
The students/ trainees must be provided with the following
Organizational KRA
Work values and ethics
Company policies and standards
Sample job targets
Learning Guides
METHODOLOGIES:
Structured activity
Demonstration/practical hands-on exercises
ASSESSMENT METHODS:
Role play
Interview
Written examination
- 20 -
LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT

1.
Training and career opportunities relevant to the job requirements are

identified and availed.
2.
Licenses and/or certifications according to the requirements of the
qualifications are acquired and maintained
3.
Fundamental rights at work including gender sensitivity are
manifested/observed
4.
Training and career opportunities based on the requirements of industry
are completed and updated.
CONTENTS:
Qualification Standards
Gender and Development (GAD) Sensitivity
Professionalism in the Workplace
List of Professional Licenses
CONDITION:
Quality Standards
GAD handouts
CDs, VHS tapes on Professionalism in the Workplace
Professional Licenses samples
METHODOLOGIES:
Film viewing
Role play/simulation
ASSESSMENT METHODS:
Demonstration
Interview
Written examination
Portfolio assessment
- 21 -
PRACTICE OCCUPATIONAL HEALTH AND SAFETY

PROCEDURES
MODULE TITLE
PRACTICING OCCUPATIONAL HEALTH AND SAFETY

PROCEDURES
MODULE DESCRIPTOR :

required to comply with the regulatory and organizational
requirements for occupational health and safety such as
identifying, evaluating and maintaining OH & S awareness.
NOMINAL DURATION
5 hours
NC II

.
LO1. Identify hazards and risks
LO2. Evaluate hazards and risks
LO3. Control hazards and risks
LO4. Maintain occupational health and safety awareness
- 22 -
LO1. IDENTIFY HAZARDS AND RISKS

1.
2.
Workplace hazards and risks are identified and clearly explained.

Hazards/Risks and its corresponding indicators are identified in with the
company procedures.
3.
Contingency measures are recognized and established in accordance with
organizational procedures.
CONTENTS:
Hazards and risks identification and control

Organizational safety and health protocol
Threshold limit value (TLV)
OHS indicators
CONDITION:
Workplace
PPE
Learning Guides
Handouts
Organizational Safety and Health Protocol
OHS Indicators
Threshold Limit Value
Hazards/Risk Identification and Control
METHODOLOGIES:
Simulation
Symposium
Group dynamics
ASSESSMENT METHODS:
Situation analysis
Interview
Practical examination
Written examination
- 23 -
LO2. EVALUATE HAZARDS AND RISKS

1. Terms of maximum tolerable limits are identified based on threshold limit values
(TLV)
2. Effects of hazards are determined.
3. OHS issues and concerns are identified in accordance with workplace
requirements and relevant workplace OHS legislation.
CONTENTS:
TLV table
Phil OHS Standards
Effects of hazards in the workplace
Ergonomics
Employees Compensation Commission (ECC) regulations
CONDITION:
The students/trainees must be provided with the following
Handout on
- Phil. OHS Standards
- Effects of hazards in the workplace
- Ergonomics
- ECC regulations
TLV Table
METHODOLOGIES:
Situation analysis
Symposium
Film viewing
Group dynamics
ASSESSMENT METHODS:
Interview
Written examination
Simulation
- 24 -
LO3. CONTROL HAZARDS AND RISKS

1.
2.
OHS procedures for controlling hazards and risk are strictly followed.
Procedures in dealing with workplace accidents, fire and emergencies are
followed in accordance with the organizations OHS policies.
3.
Personal protective equipment is correctly used in accordance with
organizations OHS procedures and practices.
4.
Procedures in providing appropriate assistance in the event of workplace
emergencies are identified in line with the established organizational protocol.
CONTENTS:
Safety Regulations
Clean Air Act
Electrical and Fire Safety Code
Waste management
Disaster Preparedness and Management
Contingency Measures and Procedures
CONDITION:
Handouts on
- Safety Regulations
- Clean Air Act
- Electrical and Fire Safety Code
- Waste management
- Disaster Preparedness and Management
- Contingency Measures and Procedures
- OHS Personal Records
PPE
METHODOLOGIES:
Symposium
Film viewing
Group dynamics
Self pace
ASSESSMENT METHODS:
Written
Interview
Case/situation analysis
Simulation
- 25 -
LO4. MAINTAIN OCCUPATIONAL HEALTH AND SAFETY AWARENESS

1. Procedures in emergency related drill are strictly followed in line with the
established organization guidelines and procedures.
2. OHS personal records are filled up in accordance with workplace requirements.
3. PPE are maintained in line with organization guidelines and procedures.
CONTENTS:
Operational health and safety procedure, practices and regulations

Emergency-related drills and training
CONDITION:
Workplace
PPE
OHS personal records
Health record
METHODOLOGIES:
Simulation
Symposium
Film viewing
Group dynamics
ASSESSMENT METHODS:
Demonstration
Interview
Written examination
Portfolio assessment
- 26 -
COMMON COMPETENCIES
DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
MODULE TITLE
DEVELOPING AND UPDATING INDUSTRY KNOWLEDGE
MODULE DESCRIPTOR :

required to access, increase and update industry knowledge.
NOMINAL DURATION
2 hours

Upon completion of this module, the trainees/students must be able to:
LO1. Identify and access key resources of information on the industry
LO2. Access, apply and share industry information
LO3. Update continuously relevant industry knowledge
- 28 -
LO1. IDENTIFY AND ACCESS KEY RESOURCES OF INFORMATION ON THE

INDUSTRY
1. Sources of information on the industry are correctly identified and accessed.
2. Specific information on sector of work is accessed and updated.
CONTENTS:
Information sources
- Media
- Reference book
- Libraries
- Union
- Industry association
- Internet
- Personal observation
CONDITIONS:
Proper hygiene procedure manuals

Internet
Personal computer
Reference book
Industry journals
METHODOLOGIES:
Self paced/modular
Demonstration
Small group discussion
Distance education
ASSESSMENT METHODS
Written/oral examination
Practical demonstration
- 29 -
LO2. ACCESS, APPLY AND SHARE INDUSTRY INFORMATION

1. Sources of information on the industry are accessed and applied
2. Industry information is correctly applied to day-to-day activity
3. Information to assist effective work performance is obtained
CONTENTS:
Trade unions environmental issues and requirements

Industrial relations issues and major organization
Career opportunities
Work ethic required to work in the industry
Quality assurance
CONDITIONS:
Industry journals/manuals
Internet
Personal computer
Reference book
METHODOLOGIES:
Self paced/modular
Demonstration
Distance education
ASSESSMENT METHODS
- 30 -
LO3. UPDATE CONTINUOUSLY RELEVANT INDUSTRY KNOWLEDGE

1. Updated knowledge is shared with customer and colleagues
2. Formal and informal research is use to update general knowledge of the industry
CONTENTS:
Information sources
- Media
- Libraries/reference book
- Union/industry association
- Internet
Legislation that affects the industry
CONDITIONS:
Internet
Personal computer
Reference book
METHODOLOGIES:
Self paced/modular
Demonstration
Distance education
ASSESSMENT METHODS
- 31 -
OBSERVE WORKPLACE HYGIENIC PROCEDURES
MODULE TITLE
OBSERVING WORKPLACE HYGIENIC PROCEDURES
MODULE DESCRIPTOR :
This module deals with the knowledge, skills and attitudes in

observing workplace hygienic procedures. It also includes
following hygienic procedures and identifying and preventing
hygienic risks.
NOMINAL DURATION
4 hours
QUALIFICATION LEVEL
NC II

LO1. Practice personal grooming and hygiene
LO2. Practice safe and hygienic handling, storage and disposal of food, beverage and
materials.
- 32 -
LO1. PRACTICE PERSONAL GROOMING AND HYGIENE

1. Proper hygiene procedures are followed
2. Personal grooming and hygiene are practiced regularly
CONTENTS:
Hygiene procedures
Proper hand washing
Regular bathing
Appropriate and clean clothing
Cleaning and sanitizing procedures
Personal hygiene
CONDITIONS:

Soap
Sanitizer
Hygiene products
METHODOLOGIES:
Self paced/modular
Demonstration
Distance education
ASSESSMENT METHODS
Written/Oral examination
- 33 -
LO 2. PRACTICE SAFE AND HYGIENIC HANDLING, STORAGE AND DISPOSAL OF

FOOD, BEVERAGE, AND MATERIALS
1.
2.
3.
4.
Proper handling, storage and disposal of food, beverage, and

materials are followed
Proper disposal of waste are hygienically practiced regularly
Proper cleaning procedures are practiced regularly
CONTENTS:
Hygiene procedures
Proper food handling and storage
Correct work practices
Proper waste disposal
Personal hygiene
Pest control
Principles of HACCP
CONDITIONS:

Soap
Sanitizer
Hygiene products
Proper food handling and storage manual
METHODOLOGIES:
Self paced/modular
Demonstration
Distance education
ASSESSMENT METHODS
- 34 -
PERFORM COMPUTER OPERATIONS
MODULE TITLE
PERFORMING COMPUTER OPERATIONS
MODULE DESCRIPTION :

needed to perform computer operations. This includes
inputting, accessing, producing and transferring data using
appropriate hardware and software.
SUGGESTED DURATION :
4 hours

Upon completion of this module, the students/trainees must be able to:
LO1. Identify and explain the functions, general features and capabilities of both hardware
and software
LO2. Prepare and use appropriate hardware and software according to task requirement
LO3. Use appropriate devices and procedures to transfer files/data
LO4. Produce accurate and complete data according to the requirements
LO5. Maintain computer system
- 35 -
LO1. IDENTIFY AND EXPLAIN THE FUNCTIONS, GENERAL FEATURES AND

CAPABILITIES OF BOTH HARDWARE AND SOFTWARE
1. General features of the computer are explained according to sequence of
operation.
2. Functions of computer hardware and software are identified and explained.
3. Types of peripheral devices are identified.
4. Connections between computer and peripheral devices are explained.
CONTENTS:
Main types of computers and basic features of different operating systems
Main parts of a computer
Storage devices and basic categories of memory
Types of software
Peripheral devices
CONDITION:
The trainees/students must be provided with the following:
Equipment and accessories

- Personal computer
- Network system
- Communication equipment
- Printer
- Scanner
- Keyboard
- Mouse
Supplies and materials

Office supplies
Diskettes
CDs
Zip disks
Tools
Set of screw driver
Learning materials
Learning elements/activity sheets
Manufacturers manual
METHODOLOGIES:
Self-paced/modular
Demonstration
Distance education
ASSESSMENT METHODS:
interview
- 36 -
LO2. PREPARE AND USE APPROPRIATE HARDWARE AND SOFTWARE

ACCORDING TO TASK REQUIREMENT
1. Requirements of task are determined.
2. Prepared and used hardware components correctly and according to task
requirement.
3. Task is planned to ensure OH & S guidelines and procedures are followed.
CONTENTS:
Basic ergonomics of keyboard and computer use

Standard operating procedures in entering and saving data
into the computer
Storage media
Ergonomic guidelines
CONDITION:

Personal computer
Network system
Communication equipment
Printer
Scanner
Keyboard
Mouse
Office supplies
Diskettes
CDs
Zip disks
Tools
Set of screw driver
Learning materials
Learning elements/activity sheets
Manufacturers manual
METHODOLOGIES:
Self-paced/modular
Demonstration
Distance education
ASSESSMENT METHODS:
- 37 -
interview
- 38 -
LO3. USE APPROPRIATE DEVICES AND PROCEDURES TO TRANSFER FILES/DATA

1. Correct program/application is selected based on job requirements
2. Program/application containing the information required is accessed in
accordance with the company procedures
3. Desktop icons are correctly selected, opened and closed for navigation purposes.
4. Keyboard techniques is carried out in line with OHS requirements for safe use of
keyboards
CONTENTS:
Procedures/techniques in accessing Information

Desktop Icons
Keyboard techniques based on OHS requirements
CONDITION:

- Personal computer
- Network system
- Printer
- Scanner
- Keyboard
- Mouse
- Office supplies
- Diskettes
- CDs
- Zip disks
Tools
- Set of screw driver
Learning materials
- Learning elements/activity sheets
- Manufacturers manual
METHODOLOGIES:
Self-paced/modular
Demonstration
Distance education
ASSESSMENT METHODS
- 39 -
interview
- 40 -
LO4. PRODUCE ACCURATE AND COMPLETE DATA ACCORDING TO THE

REQUIREMENTS
1. Entered data is processed using appropriate software commands
2. Printed out data as required using computer hardware/peripheral devices is in
accordance with standard operating procedures
3. Transferred files/data between compatible systems using computer software,
hardware/peripheral devises is in accordance with standard operating procedures
CONTENTS:
Software commands
Operation and use of peripheral devices
Procedures in transferring files/data
CONDITION:

Personal computer
Network system
Communication equipment
Printer
Scanner
Keyboard
Mouse
Office supplies
Diskettes
CDs
Zip disks
Tools
Set of screw driver
Learning materials
METHODOLOGIES:
Self-paced/modular
Demonstration
Distance education
ASSESSMENT METHODS
- 41 -
interview
- 42 -
LO5. MAINTAIN COMPUTER SYSTEM

1. Cleaning, minor maintenance and replacement of consumables are implemented
in accordance with standard operating procedures
2. Procedures for ensuring security of data including regular back-ups and virus
checks are implemented in accordance with standard operating procedures
3. Basic file maintenance procedures are implemented in line with the standard
operating procedures
CONTENTS:
Cleaning, Minor Maintenance and Replacements of Consumables
Creating More Space in the Hard Disk
Reviewing Programs
Deleting Unwanted Files
Checking Hard Disk for Errors
Viruses and Up to Date Anti-Virus Programs
CONDITION:
- Personal computer
- Network system
- Printer
- Scanner
- Keyboard
- Mouse
- Office supplies
- Diskettes
- CDs
- Zip disks
Tools
- Set of screw driver
Learning materials
METHODOLOGIES:
Self-paced/modular
Demonstration
ASSESSMENT METHODS
interview
- 43 -
PERFORM WORKPLACE AND SAFETY PRACTICES
MODULE TITLE
PERFORMING WORKPLACE AND SAFETY PRACTICES
MODULE DESCRIPTOR :
This module covers performing workplace and safety

practices also in dealing with emergency situations.
NOMINAL DURATION
4 hours
QUALIFICATION LEVEL
NC II

LO1: Practice workplace safety, security and hygiene systems, processes and operation
LO2: Responds appropriately to faults, problems and emergency situations
LO3: Maintain safe personal presentation standards.
- 44 -
LO1. PRACTICE WORKPLACE SAFETY, SECURITY AND HYGIENE SYSTEMS,

PROCESSES AND OPERATION
1. Correct healthy, safety and security procedures are complied in line with the
legislation and regulation
2. Correct health, safety and security procedures are followed.
3. Breaches of health, safety and security procedures are identified.
CONTENTS:
Health, safety and security procedures

Breaches procedures
CONDITIONS:
Manuals
Handbook safety and security
Report (sample)
METHODOLOGIES:
Self paced/modular
Demonstration
Distance education
ASSESSMENT METHODS
- 45 -
LO2. RESPONDS APPROPRIATELY TO FAULTS, PROBLEMS AND EMERGENCY

SITUATIONS
1. Emergency and potential emergency are recognized and appropriate action are
taken
2. Emergency procedures are followed in line with enterprise procedures
3. Assistance is sought from colleagues to resolve or respond to emergency
situation
4. Safe personal presentation standard are identified and followed
CONTENTS:
Emergency procedure
- Personal injuries
- Fire
- Electrocution
- Natural calamity
- Criminal acts
Safe personal presentation standard
CONDITIONS:
Emergency procedure manuals

Handbook safety and security
Report
Emergency drills instruction/guidelines
METHODOLOGIES:
Self paced/modular
Demonstration
Distance education
ASSESSMENT METHODS:
Observation
- 46 -
LO3. MAINTAIN SAFE PERSONAL PRESENTATION STANDARDS

ASSESSMENT CRITERION:
1. Safe personal standards are identified and followed in line with workplace.
CONTENTS:
Use of PPE
Safe and proper posture.
CONDITIONS:
Students/trainees must be provided with the following:
Hands-out
Film / video clips
METHODOLOGIES:
Lecture/ demonstration
Self-paced instruction
Group discussion
Film showing
ASSESSMENT METHODS:
Hands-on
Direct observation
Role-playing/ simulation
Dramatization / fire drill
- 47 -
PROVIDE EFFECTIVE CUSTOMER SERVICES
MODULE TITLE
PROVIDING EFFECTIVE CUSTOMER SERVICES
MODULE DESCRIPTOR :
This module deals with the knowledge, skills and attitudes in

providing effective customer services. It includes greeting
customers, identifying customer needs, delivering service to
customers, handling queries through telephone, fax machine,
Internet, e-mail, SMS and handling complaints evaluation
and recommendations.
NOMINAL DURATION
4 hours
QUALIFICATION LEVEL
NC II

LO1. Apply effective verbal and non-verbal communication skills to respond to customer
needs
LO2. Provide prompt and quality service to customer
LO3. Handle queries promptly and correctly in line with enterprise procedures
LO4. Handle complaints, evaluation and recommendations.
.
- 48 -
LO1. APPLY EFFECTIVE VERBAL AND NON-VERBAL COMMUNICATION SKILLS TO

RESPOND TO CUSTOMER NEEDS
1. Standard Operating Procedures (SOP) when greeting the guest were followed
2. Information were properly disseminated
3. Use interactive communication with others
CONTENTS:
Personality development and public relations

Basic oral communication/ writing memos and letters
Preparing job documentation
- Following instructions
- Filling-out forms
CONDITIONS:
Tools
Recorder
Microphone
Full-body mirror
Company dress
Equipment
Video camera recorder
Television
VHS/DVD Player
Materials
V8 tape
CD
Make=up kit
References:
Books, brochures,
manuals
METHODOLOGIES:
Modular (self-pace learning)

Electronic Learning
Industry Immersion
Demonstration
Film-viewing
ASSESSMENT METHODS:
Interview (oral/questionnaire)
Observation
Demonstration of Practical Skills
- 49 -
LO2.
PROVIDE PROMPT AND QUALITY SERVICE TO CUSTOMER
1. Customer needs were assessed according to relationships between food and
religion, gender, folkways, mores and life-cycle
2. Communication standards in customer service were followed
3. Identified opportunities to enhance the quality of services and products were
implemented
4. Time management
CONTENTS:
Food and culture

Exploration of food trends
- Past, present and future trend
Communication standards in customer service
CONDITIONS:
Tools
Recorder
Microphone
Full-body mirror
Company dress
Equipment
Video Camera recorder
Television
VHS/DVD Player
Materials
V8 tape
CD
Make=up kit
References:
Books, brochures,
manuals
METHODOLOGIES:
Modular (self-pace learning)

Electronic Learning
Industry Immersion
Demonstration
Film-viewing
ASSESSMENT METHODS:
Interview (oral/questionnaire)
Observation
Demonstration of Practical Skills
- 50 -
LO3. Handle queries promptly and correctly in line with enterprise procedures
1. Customer needs are promptly attended in line with workplace procedures and
regulations.
2. Appropriate relation is maintained with customer to meet high quality service
delivery.
3. Enhancement of quality of service is taken whenever possible.
CONTENTS:
Modes of greeting and farewell.

Proper addressing of needs of persons. (by gender, age, status, physical
condition)
Style manual requirement.
Standard letters and proformas.
CONDITIONS:
Hands-out
Film / video clips
METHODOLOGIES:
Group discussion
Film showing
ASSESSMENT METHODS:
Hands-on
Direct observation
- 51 -
LO4. HANDLE COMPLAINTS, EVALUATION AND RECOMMENDATIONS

1.
2.
3.
4.
Guests are politely greeted.

Complaint is resolved with responsibility.
Nature and details of complaint are established.
Action is taken appropriately to resolve the complaint to meet customer
satisfaction.
5. Evaluation and recommendations are acted upon with sincerity to ensure high
quality standards.
CONTENTS:
Proper way of answering complaints in line with workplace procedures.

Nature and details of complaints.
Industry/ workplace procedures in giving evaluation and recommendations.
CONDITIONS:
Hands-out
Film / video clips
Sample complaint/evaluation and recommendation sheet from industry.
METHODOLOGIES:
Group discussion
Film showing
ASSESSMENT METHODS:
Hands-on
Direct observation
- 52 -
CORE COMPETENCIES
PREPARE AND PRODUCE BAKERY PRODUCTS
MODULE TITLE
PREPARING AND PRODUCING BAKERY

PRODUCTS
MODULE DESCRIPTOR :
The module covers the knowledge, skills and attitude

required to be able to prepare and produce a range of highquality bakery products in commercial food production
environments and hospitality establishments
NOMINAL DURATION
: 25 hours
QUALIFICATION LEVEL
: NC II

LO1. Prepare bakery products
LO2. Decorate and present bakery products
LO3. Store bakery products
- 54 -
LO1. PREPARE BAKERY PRODUCTS

1. Appropriate equipment are used according to required bakery products and
standard operating procedures
2. Ingredients are selected, measured and weighed according to recipe
requirements and established standards and procedures
3. Variety of bakery products are prepared according to standard mixing
procedures/formulation/recipes and desired product characteristics
4. Bakery products are baked according to techniques and appropriate conditions;
and enterprise requirement and standards
5. Required oven temperature is selected to bake goods in accordance with the
desired characteristics, standards recipe and specifications and enterprise
practices
CONTENTS:
Culinary and technical terms related to bakery products

Baking equipment
Specific baking ingredients and its substitution
Applied mathematical operations
Types, kinds and classification of bakery products
Mixing procedures/formulation/recipes and desired product characteristics of
variety bakery products
Baking techniques, appropriate conditions and enterprise requirements and
standards
Temperature ranges in baking bakery products
Occupational health and safety
CONDITIONS:
Personal Protective equipment

Small hand tools
Heavy duty equipments
Pans and pots
Measuring equipment
Set of knives
Calculator
CDs, VHS
Hand-outs
METHODOLOGIES:
Lecture/discussion
Demonstration/application
Oral presentation
- 55 -
ASSESSMENT METHODS:
Oral questioning
Written examination
Observation
Demonstration (Projects)
- 56 -
LO2. DECORATE AND PRESENT BAKERY PRODUCTS

1. Required and appropriate fillings and coating/icing, glazes and decorations for
variety of bakery products are prepared in accordance with standard recipes,
enterprise standards and/or customer preferences
2. Bakery products are filled and decorated as required and appropriate in
accordance with standard recipes and/or enterprise standards and customer
preferences
3. Bakery items are finished according to desired product characteristics
4. Bakery products are presented according to standards and procedures
CONTENTS:
Regular and special fillings and coating/icing, glazes and decorations

Decorative techniques and rules for garnishing
The tools and materials in decorating, finishing and presenting
Standards and procedures in decorating, finishing and presenting bakery
products
OHS
CONDITIONS:
Spatula
Parchment paper
Piping bag
Pastry brush
pastry bag
turntable
serrated knife
grater
Seeds and nuts, fresh and preserved/crystallized fruits
Ganache, fondants, flavored and colored sugar, butter creams
Savory fillings, jellies and glazes
METHODOLOGIES:
Lecture/discussion
Oral Presentation
ASSESSMENT METHODS:
Oral questioning
- 57 -
Written examination
Observation
Demonstration
- 58 -
LO3. STORE BAKERY PRODUCTS

1. Packaging materials are selected according to types, kinds and classification of
bakery products
2. Shelf-life of baked products are determined according to established standards
and procedures
3. Bakery products are stored according to established standards and procedures
4. Appropriate packaging are selected for the preservation of product freshness and
eating characteristics
CONTENTS:
Different kinds of packaging materials to be used

Shelf-life of bakery products
Standards and procedures in storing bakery products
Standards and procedures in packaging bakery products
OHS
CONDITIONS:
Storage area
Packaging and labeling materials
Bakery products
Containers
Display cabinet
Refrigerator
METHODOLOGIES:
Lecture/Discussion
Demonstration/Application
Actual Presentation
ASSESSMENT METHODS:
Oral questioning
Written examination
Direct observation
Demonstration
- 59 -
PREPARE AND PRODUCE PASTRY PRODUCTS
MODULE TITLE
PREPARING AND PRODUCING PASTRY

PRODUCTS
MODULE DESCRIPTOR :

required to be able to prepare and produce a range of highquality pastry products in commercial food production
environments and hospitality establishments
NOMINAL DURATION
: __hours
QUALIFICATION LEVEL
: NC II

LO1. Prepare pastry products
LO2. Decorate and present pastry products
LO3. Store pastry products
- 60 -
LO1. PREPARE PASTRY PRODUCTS

1. Ingredients required are selected, measures and weighed according to recipe or
production requirements and established standards and procedures
2. Variety of pastry products are prepared according to standard mixing
procedures/formulation/recipes and desired product characteristics
3. Appropriate equipment are used according to required pastry products and
standard operating procedures
4. Pastry products are baked according to techniques and appropriate conditions;
and enterprise requirements and standards
5. Required oven temperature are selected to bake goods in accordance with the
desired characteristics, standard recipe specifications and enterprise practices
CONTENTS:
Culinary and technical terms related to pastry products

Baking equipment
Ratio of ingredients required to produce a balance formula
Correct proportion control, yields, weights and sizes for profitability
Types, kinds and classification of pastry products
Mixing procedures/formulation/recipes and desired product characteristics of
variety pastry products
Baking techniques, appropriate conditions and enterprise requirements and
standards
Temperature ranges in baking pastry products
Occupational health and safety
CONDITIONS:
Personal Protective Equipment

Commercial mixers and attachments
Cutting implements
Scales, measures
Bowls
Ovens
Molds, shapes and cutter
Baking sheets and containers
Various shapes and sizes of pans
Calculator
CDs, VHS
Hand-outs
METHODOLOGIES:
Lecture/discussion
- 61 -
Oral presentation
ASSESSMENT METHODS:
Oral questioning
Written examination
Direct observation
Demonstration
- 62 -
LO2. DECORATE AND PRESENT PASTRY PRODUCTS

1. Required and appropriate fillings and coating/icing, glazes and decorations are
prepared for variety of pastry products according to standard recipes, enterprise
standards and/or customer preferences
2. Pastry products are filled and decorated as required and appropriate in
accordance with standard recipes and/or enterprise standards and customer
preferences
3. Pastry products are finished according to desired product characteristics
4. Baked pastry products are presented according to established standards and
procedures
CONTENTS:
Regular and special fillings and coating/icing, glazes and decorations

Decorative techniques and rules for garnishing
The tools and materials in decorating, finishing and presenting
Standards and procedures in decorating, finishing and presenting pastry products
OHS
CONDITIONS:

Cutting implements
Scales, measures
Pastry brush
pastry bag
Bowls
ovens
Baking sheets and containers
Seeds and nuts, fresh and preserved/crystallized fruits
Ganache, fondants, flavored and colored sugar, butter creams
Savory fillings, jellies and glazes
Tuile
Flowers and leaves, herbs, biscuits
Chocolate powder, icings
METHODOLOGIES:
Lecture/discussion
Oral presentation
- 63 -
ASSESSMENT METHODS:
Oral questioning
Written examination
Direct observation
Demonstration
LO3. STORE PASTRY PRODUCTS

1. Packaging materials are selected according to types, kinds and classification of
pastry products
2. Shelf-life of baked pastry products are determined according to established
standards and procedures
3. Pastry products are stored according to established standards and procedures
4. Appropriate packaging are selected for the preservation of product freshness and
eating characteristics
CONTENTS:
Different kinds of packaging materials to be used

Shelf-life of pastry products
Standards and procedures in storing pastry products
Standards and procedures in packaging pastry products
OHS
CONDITIONS:
Storage area
Packaging and labeling materials
Bakery products
Containers
Display cabinet
Refrigerator
METHODOLOGIES:
Lecture/Discussion
Actual Presentation
ASSESSMENT METHODS:
Oral questioning
Written examination
Direct observation
- 64 -
Demonstration
- 65 -
UNIT OF COMPETENCY
MODULE TITLE
PREPARE AND PRESENT GATEAUX, TORTES AND

CAKES
PREPARING AND PRESENTING GATEAUX,

TORTES AND CAKES
MODULE DESCRIPTOR :
The module covers the skills and knowledge required by

patissiers to produce, fill, decorate and present range of
specialized sponges and cakes, where finish, decoratioin
and presentation of high order is required.
NOMINAL DURATION
25 hours
QUALIFICATION LEVEL
NC II

LO1. Prepare sponge and cakes
LO2. Prepare and use fillings
LO3. Decorate cakes
LO4. Present cakes
LO5. Store cakes
- 66 -
LO1. PREPARE SPONGE AND CAKES

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

Main ingredients used for variety of sponge and cakes
Specific temperature used for different types of sponge and cakes
Classification of the different types of sponge and cakes
Mixing methods used for variety of sponge and cakes
Cooling temperature of sponge and cakes
Required equipment and materials for sponge and cakes
Recipe specifications, techniques and conditions and desired product
characteristics
OHS
CONDITIONS:

Bake ware
Small hand tools
Large equipment
METHODOLOGIES:
Lecture/discussion
Actual presentation
ASSESSMENT METHODS:
Oral questioning
Written examination
Direct observation
Demonstration
- 67 -
LO2. PREPARE AND USE FILLINGS

1. Fillings are identified according to what specific cake it is appropriate
2. Filling are prepared and selected in accordance with required consistency and
appropriate flavors
3. Slice or layer sponge and cakes are filled and assembled according to standard
recipe specifications, enterprise practice and customer preference
4. Coatings and sidings are selected according to the product characteristics and
required recipe specifications
CONTENTS:
Identification of fillings appropriate in a specific cakes

Identification of the required consistency and appropriate flavor of fillings
Filling and assembling cakes according to the standard recipe specifications
Classification of coatings and sidings based on the required recipe
specifications and product characteristics
CONDITIONS:
Personal Protective Equipment

Spatulas, wooden spoons
Whisks, beaters
Graters, cutting implements
Scales, measures
Piping bags and attachments
Cake and sponge tins and moulds
Ovens
Creams, Mousse, Custard
Fruits, fresh and crystallized, fruit purees
Jams, nuts
CDs, VHS
Hand-outs
METHODOLOGIES:
Lecture/discussion
Actual presentation
ASSESSMENT METHODS:
Oral questioning
Written examination
Direct observation
- 68 -
Demonstration
- 69 -
LO3. DECORATE CAKES

1. Sponge and cakes are decorated suited to the product and occasion and in the
accordance with standard recipes and enterprise practices
2. Suitable icings and decorations are used according to standard recipes and/or
enterprise standards and customer preferences
CONTENTS:
Identification of specific decorations appropriate for sponge and cakes

Identification of standard recipes of icings and decorations for sponge and cakes
CONDITIONS:
Decorative tools:
Spatula
Parchment paper
Piping bag
Pastry brush
Pastry bag
Turntable
Serrated knife
Grater
Glazes, jellies, chocolates, fresh and preserved/crystallized fruits, fruit purees,
nuts, colored/flavored sugar, fondants , butter cream, boiled icings
METHODOLOGIES:
Lecture/Discussion
Oral Presentation
ASSESSMENT METHODS:
Oral questioning
Written examination
Observation
Demonstration
- 70 -
LO4. PRESENT CAKES

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

Identification of the product freshness, appearance, characteristics of prepared
cakes
Cutting portion-controlled to minimize the wastage of cake
CONDITIONS:
Stands
Packaging materials
Decorative materials and equipment
CDs, VHS
Hand-outs
METHODOLOGIES:
Lecture/discussion
Oral presentation
ASSESSMENT METHODS:
Oral questioning
Written examination
Observation
Demonstration (Projects)
- 71 -
LO5. STORE CAKES

1. Cakes are stored in accordance with establishments standards and procedures
2. Storage methods are identified in accordance with a product specifications and
established standards and procedures
CONTENTS:
Standards and procedures of storing cake products

Storage methods for cakes
OHS
CONDITIONS:
Cutting materials
Packaging materials
Refrigerator
Airtight containers
Display cabinets or temperature controlled cabinets
CDs, VHS
Hand-outs
METHODOLOGIES:
Lecture/discussion
Oral presentation
ASSESSMENT METHODS:
Oral questioning
Written examination
Observation
Demonstration
- 72 -
PREPARE AND SERVE OTHER TYPES OF DESSERTS
MODULE TITLE
PREPARING AND SERVING OTHER TYPES OF

DESSERTS
MODULE DESCRIPTOR :
This module deals with knowledge, skills and attitude in

preparing other types of desserts, and other various and
specialized techniques of desserts presentation required by
patissiers in hospitality enterprises
NOMINAL DURATION
10 hours
QUALIFICATION LEVEL
NC II

LO1. Prepare other types of desserts
LO2. Plan, prepare and conduct a dessert trolley presentation.
LO3. Store and package desserts
- 73 -
LO1. PREPARE OTHER TYPES OF DESSERTS

1. Ingredients are selected, measured and weighed according to recipe
requirements, enterprise and customer preferences.
2. Required temperature is selected to prepare products in accordance with the
desired characteristics, standard recipe specifications and enterprise practices.
3. Desserts are prepared according to recipe specifications and desired product
characteristics
4. Appropriate equipment are used according to required pastry and bakery
products and standard operating procedures
CONTENTS:
Varieties and characteristics of specialized cakes, both classical and

contemporary and other types of desserts
Commodity knowledge, including quality indicators of specialized cakes and other
types of desserts
Culinary terms related to specialized cakes and other types of desserts
Portion control and yield
Standard recipe specifications of specialized cakes and other types of desserts
Standard Operating Procedures in preparing other types of desserts
CONDITIONS:

Scales and Measuring Devices
Piping bags and attachment
Whisks, beaters, spatulas
Cutting implements for nuts and fruits, graters
Oven
Cake and sponge tins and moulds
Wooden spoons
Bowl cutters
METHODOLOGIES:
Lecture/discussion
Oral presentation
ASSESSMENT METHODS:
Oral-recitation
Written examination
Observation
- 74 -
Demonstration
- 75 -
LO2. PLAN, PREPARE AND CONDUCTS A DESSERT TROLLEY PRESENTATION

1. Dessert trolley services are planned and utilized according to available facilities
equipment and customer/enterprise requirements.
2. Variety of desserts are prepared and arranged in accordance with enterprise
standards and procedure.
CONTENTS:
Planning, preparing and presenting trolley services

Arranging and preparing variety of desserts
OHS
CONDITIONS:
Measuring Devices
China ware
Decorating materials
Packaging materials
Trolley
METHODOLOGIES:
Lecture/discussion
Oral presentation
ASSESSMENT METHODS:
Oral-recitation
Written examination
Observation
Demostration
- 76 -
LO3. STORE AND PACKAGE DESSERTS

1.
2.
Desserts are stored in accordance with the required temperature and

customers specifications
Desserts are packaged in accordance with established standards and
procedures.
CONTENTS:
Temperature range in storing desserts

Packaging design techniques
Standards and procedures in storing and packaging desserts
OHS
CONDITIONS:
Packaging materials
Thermometer
Display cabinets including temperature controlled cabinets
Refrigerator
Chillers
Freezers
China ware
METHODOLOGIES:
Lecture- discussion
Demonstration
Application
Presentation
ASSESSMENT METHODS:
Hands-on
Direct observation
- 77 -
PREPARE AND DISPLAY PETITS FOURS
MODULE TITLE
PREPARING AND DISPLAYING PETITS FOURS
MODULE DESCRIPTOR :

required to be able to prepare and display and service a wide
range of petits fours including petits four glaces, marzipanbased petits fours and caramelized fruits and nuts served as
petits fours, to a level of high and consistent quality.
NOMINAL DURATION
20 hours.
QUALIFICATION LEVEL
NC II

LO1. Prepare iced petits fours
LO2. Prepare fresh petits fours
LO3. Prepare marzipan petits fours
LO4. Prepare caramelized petits fours
LO5. Display petits fours
LO6. Store patits fours
- 78 -
LO1. PREPARE ICED PETITS FOURS

1. Sponges and bases are prepared, cut and assemble according to standard
recipes and enterprise requirements and practices.
2. Fillings are prepared with the required flavors and consistency.
3. Fondant icing is brought in accordance with the required temperature and
established standards operating procedures.
4. Decorations are designed and used in accordance with the establishment
standards and procedure.
CONTENTS:
Characteristics of classical and contemporary petits fours

Underlying principles in preparing petit fours
Types and kinds of sponge and bases
Different kinds of fillings
Procedure in making fondant icing
Decorations and designs
OHS
CONDITIONS:

Small hand tools
Measuring equipment
Set of knives
Rolling Pin
Decorative cutters
Molder
Pots and pans
CDs, VHS
Hand-outs
METHODOLOGIES:
Lecture/discussion
Oral presentation
ASSESSMENT METHODS:
Oral questioning
Written examination
Observation
Demonstration
- 79 -
LO2. PREPARE FRESH PETITS FOURS

1. A selection of small choux paste shapes are baked and decorated in accordance
with established standards and procedures.
2. Baked sweet paste are prepared and blended in accordance with established
standards and procedures.
3. Fillings are prepared and used to the required flavors and consistency
4. Garnishes, glazes and finished are used in accordance with the established
standards and procedures.
CONTENTS
Kinds of small choux paste

Types of sweet paste and fillings
Different garnishes, glazes and finishes
Standards and operating procedures in preparing fresh petits fours
OHS
CONDITIONS:

Small hand tools
Measuring equipment
Bake wares
Pot and pans
Molder (tart)
Pastry brusher
Piping tube
Pastry bag
Set of knives
Decorative cutters
CDs, VHS
Hand-outs
METHODOLOGIES:
Lecture/discussion
Oral presentation
ASSESSMENT METHODS:
Oral questioning
Written examination
Observation
Demonstration
- 80 -
LO3. PREPARE MARZIPAN PETITS FOURS

1. Marzipan petits fours are flavored and shaped to the required specifications and
enterprise standards
2. Coat marzipan fruits to preserve desired eating characteristics of and of required,
soften with egg whites, pipe into shapes are seal/brown with applied heat
according to enterprise practice.
CONTENTS:
flavor and shape specifications and enterprise standards of quality marzipan

Standards and operating procedures in coating marzipan fruits
OHS
CONDITIONS:

Small hand tools
Pans and pots
Measuring equipment
Piping tube
Set of knives
Molder
Rolling Pin
Decorative cutters
CDs, VHS
Hand-outs
METHODOLOGIES:
Lecture/discussion
Oral presentation
ASSESSMENT METHODS:
Oral questioning
Written examination
Observation
Demonstration
- 81 -
LO4. PREPARE CARAMELIZED PETITS FOURS

1. Fresh fruits/fruit segments are selected to caramelized petits fours in accordance
with required specifications and enterprise standards
2. Petits fours are sandwiched with dried fruits or nuts or filled with flavored
marzipan and coated with pale-amber colored caramel according to
specifications and enterprise standards.
CONTENTS:
Specifications of fresh fruits needed to caramelized

Specifications of dried fruits needed.
Kinds of sugar to caramelized
CONDITIONS:

Small hand tools
Pans and pots
Measuring equipment
Set of knives
CDs, VHS
Hand-outs
METHODOLOGIES:
Lecture/discussion
Oral presentation
ASSESSMENT METHODS:
Oral questioning
Written examination
Observation
Demonstration
- 82 -
LO5. DISPLAY PETITS FOURS

1. Appropriate receptacles are selected and prepared for display of petits fours
2. Petits fours are displayed creatively to enhance customer appeal.
CONTENTS:
Kinds and uses of receptacles for petits fours

Tips on how to display petit fours
Standards and procedures in displaying petits fours
OHS
CONDITIONS:

Small hand tools
Display stands / flat forms
Set of knives
Decorative cutters
CDs, VHS
Hand-outs
METHODOLOGIES:
Lecture/discussion
Oral presentation
ASSESSMENT METHODS:
Oral questioning
Written examination
Observation
Demonstration
- 83 -
LO6. STORE PETITS FOURS

ASSESSMENT CRITERION:
1. Petits fours are stored in required temperatures and conditions to maintain
maximum eating qualities, appearance and freshness.
2. Petits fours are packaged in accordance with established standards and
procedures
CONTENTS:
Tips on storing petits fours

Temperature requirements in storing petits fours
Standards and procedures in storing and packaging petits fours
OHS
CONDITIONS:

Display cabinets or temperature controlled cabinets
Refrigerator
Packaging materials
CDs, VHS
Hand-outs
METHODOLOGIES:
Lecture/discussion
Oral presentation
ASSESSMENT METHODS:
Oral questioning
Written examination
Observation
Demonstration
- 84 -
What is Competency-Based Curriculum (CBC)
A competency-based curriculum is a framework or guide for the

subsequent detailed development of competencies, associated
methodologies, training and assessment resources.
The CBC specifies the outcomes which are consistent with the
requirements of the workplace as agreed through the industry or
community consultations.
CBC can be developed immediately when competency standards exist.
When competency standards do not exist, curriculum developers need

to clearly define the learning outcomes to be attained. The standard of
performance required must be appropriate to industry and occupational
needs through the industry/enterprise or specified client group
consultations.
These materials are available in both printed and electronic copies.

For more information please contact:
Technical Education and Skills Development Authority
(TESDA)
Telephone Nos.: 893-8281, 817-4076 to 82 loc. 611, 630, 631 and 635 or
visit our website: www.tesda.gov.ph or the TESDA Regional or Provincial
Office nearest you.

Bread and Pastry Grade 11

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

Bread and Pastry Grade 11

Uploaded by

Copyright:

Available Formats

COMPETENCY-BASED

BREAD AND PASTRY PRODUCTION NC II

BREAD AND PASTRY PRODUCTION NC II

Can communicate in basic English either oral and written;

Physically and mentally fit;

With pleasing personality;

With good moral character; and

Can perform basic mathematical computation

CBC Bread and Pastry Production NC II

CBC Bread and Pastry Production NC II

Obtain and convey

CBC Bread and Pastry Production NC II

CBC Bread and Pastry Production NC II

1.1.1 Identify and access key

CBC Bread and Pastry Production NC II

Prep 4.1 Preparing and

Prep 5.1 Preparing and

CBC Bread and Pastry Production NC II

1.1.1 Prepare bakery products

CBC Bread and Pastry Production NC II

CBC Bread and Pastry Production NC II

CBC Bread and Pastry Production NC II

PARTICIPATE IN WORKPLACE COMMUNICATIONS

PARTICIPATING IN WORKPLACE COMMUNICATIONS

This module covers the knowledge, skills and attitudes

Receive and Respond to workplace Communication. (NCI)

SUMMARY OF LEARNING OUTCOMES:

CBC Bread and Pastry Production NC II

LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION

Writing materials (pen & paper)

CBC Bread and Pastry Production NC II

LO2. COMPLETE RELEVANT WORK RELATED DOCUMENTS

CBC Bread and Pastry Production NC II

LO3. PARTICIPATE IN WORKPLACE MEETING AND DISCUSSION

CBC Bread and Pastry Production NC II

WORK IN A TEAM ENVIRONMENT

WORKING IN A TEAM ENVIRONMENT

This module covers the knowledge, skills, and attitudes

SUMMARY OF LEARNING OUTCOMES:

CBC Bread and Pastry Production NC II

LO1. DESCRIBE AND IDENTIFY TEAM ROLE AND RESPONSIBILITY IN A TEAM

Role and objective of the team is identified.

CBC Bread and Pastry Production NC II

LO2. DESCRIBE WORK AS A TEAM MEMBER

Appropriate forms of communication and interactions are undertaken.

Observation of work activities

CBC Bread and Pastry Production NC II

PRACTICE CAREER PROFESSIONALISM

PRACTICING CAREER PROFESSIONALISM

This module covers the knowledge, skills and attitudes in

SUMMARY OF LEARNING OUTCOMES:

CBC Bread and Pastry Production NC II

LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS

Personal growth and work plans towards improving the

Personal Development-Social Aspects: Intra and Interpersonal Development

CBC Bread and Pastry Production NC II

LO2. SET AND MEET WORK PRIORITIES

CBC Bread and Pastry Production NC II

LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT

Training and career opportunities relevant to the job requirements are

CBC Bread and Pastry Production NC II

PRACTICE OCCUPATIONAL HEALTH AND SAFETY

PRACTICING OCCUPATIONAL HEALTH AND SAFETY

This module covers the knowledge, skills and attitudes