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CURRICULUM

POLO On-site Training for OFWs

Pastry Making (COC 2)


Leading to
Bread and Pastry Production NC II
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY (TESDA)
East Service Road, South Expressway, Taguig City, Metro Manila, Philippines
CURRICULUM DESIGN FOR

PASTRY MAKING LEADING TO BREAD AND PASTRY PRODUCTION NC II (TRSBPP209)

PASTRY MAKING (COC2)

The COC 2 consists of competencies that a person must achieve to prepare, decorate, present and store
pastry products.

A person who has achieved this Cluster of Competencies is competent in Bread and Pastry Production and
shall be awarded a Certificate of Competency in Bread and Pastry Production NC II. The Units of Competency
comprising this Cluster include the following:

TRS741380 Prepare and produce pastry products


TRS741343 Present desserts

A person who has achieved this COC is competent to be employed as:

 Commis - Pastry

Individuals aspiring to be awarded the qualification of BREAD AND PASTRY PRODUCTION NC II must
acquire the remaining Certificate of Competencies as follows:

COC 1: Bread Making

TRS741379 Prepare and produce bakery products


TRS741343 Present desserts

COC 3: Cake Making

TRS741342 Prepare and present gateaux, tortes and cakes


TRS741343 Present desserts

COC 4: Petits Fours Making

TRS741344 Prepare and display petits fours


TRS741343 Present desserts

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ENHANCED COURSE DESIGN

Enhanced Course Outline

*Nominal
Duration
based on TESDA Training Regulations for Suggested
CERTIFICATION
Bread and Pastry Production NC II Training Methods
(TRSBPP209)
Prepare and produce pastry products 25  Lecture/ COC 2: Pastry Making
(TRS741380) hours Discussion  Prepare and produce
LO1. Prepare pastry products  Demonstration pastry products
LO2. Decorate and present pastry products  Hands-On  Present desserts
LO3. Store pastry products  Video Presentation

Present desserts (TRS741343) 20  Lecture


LO1. Prepare other types of dessert hours  Group discussion
LO2. Plan, prepare and conduct a dessert  Demonstration
trolley presentation  Sell-paced
LO3. Store and package desserts
45
Total
hours
* Nominal Duration: is the suggested duration of the training which approximates the time that an average learner can acquire the
Competency.

TRAINING DELIVERY

The delivery of training should adhere to the design of the curriculum. Delivery should be guided by the
principles of competency-based training.
a) Course outline is based on competency standards/training regulations;
b) Training delivery is learner-centered and should accommodate individualized and self-paced learning
strategies;
c) Training can be done on an actual workplace setting or on a simulated workplace;
d) Assessment is based in the collection of evidence of the performance of work;
e) Assessment of competency takes the trainee’s knowledge and attitude into account but requires
evidence of actual performance of the competency as the primary source of evidence;
f) Training program allows for recognition of prior learning (RPL) or current competencies; and
g) Training completion is based on satisfactory performance of all specified competencies indicated in the
progress chart.

TRAINEE ENTRY REQUIREMENTS

Trainees or students should possess the following requirements:


• Can communicate in Basic English either oral or written; and
• Can perform basic mathematical computation.

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LIST OF TOOLS, EQUIPMENT AND MATERIALS FOR BREAD AND PASTRY PRODUCTION
Recommended list of tools, equipment and materials are as follows:

Quantity Unit Description


1 Pc Spatula, rubber
1 Pc Spatula, s/s
1 Pc Sifter
1 Pc Rolling Pin
1 Pc Pastry Cutter
1 Set Measuring Cups (set)
1 Set Measuring Spoons (set)
1 pc Piping bag
3 Pc Baking Pan (assorted shape)
1 set Decorating Tip (set)
1 pc Turn Table
1 pc Wire Whisk
1 pc scraper
1 pc Muffin pan
3 pcs Mixing bowl
2 pcs Sheet pan
1 Pc knife
1 pc Chopping board
1 pc Pastry brush
1 pc Wooden spoon
1 Doz. Tart molder
1 pc Pie plate
1 pc grater
1 pc Sauce pan

Recommended list of equipment (1 equipment to 4 trainees)


 Mixer with paddle
 Oven
 Weighing scale

List of resources, supplies and materials

Soap Paper towels


Sponge Styro bowl with cover (2 cup capacity, 1 cup
capacity)
Detergent 12” plate
Hand soap Cling wrap
Scourging pad Sheet Pan
Sanitizing agent Grease Paper
Utility bowls rag
Parchment paper
Baking ingredients PPE

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TRAINING FACILITIES
Based on a class intake of 25 students/trainees and may vary depending on the number of students/trainee.

Space Requirement Size in Meters Area in Sq. Meters Total Area in Sq.
Meters
Lecture/Demo Area 8x5m 40 sq. m. 40 sq. m.
Student/trainee working
1x1m 1 sq. m. 25 sq. m.
space
Laboratory 8 x 5 sq. m. 40 sq. m. 40 sq. m.
Learning Resource Center 3 x 5 sq. m. 15 sq. m. 15 sq. m.
Facilities/Equipment/Circulati
36 sq. m.
on Area
Total Workshop Area : 156 sq. m.

TRAINER’S QUALIFICATIONS

Trainers shall be required to be certified to the National Certificate for which qualification they will train.
TESDA shall provide an online training on Plan Training Session and Facilitate Learning Sessions to the
potential trainers.1
Minimum requirements:
 Holder of a National Certificate in the Qualification s/he will teach; and
 Has completed the following units of Trainer’s Methodology Level I:
i. Plan Training Sessions;
 Identifying learner’s training requirements
 Prepare session plan
 Prepare instructional materials
 Prepare assessment instruments (Institutional)
 Organize learning and teaching resources ;and
ii. Facilitate Learning Sessions
 Prepare training facilities /resources
 Conduct pre-assessment
 Facilitate training session
 Conduct competency assessment
 Review delivery of training session

MEASUREMENT OF ACHIEVEMENT OF COMPETENCY


 Practical demonstration with oral questioning

RECOMMENDATIONS FOR ASSESSMENT AND CERTIFICATION


1. Prior to competency assessment, please accomplish the Self-Assessment Guide (SAG) to determine
readiness for assessment.
2. Submit accomplished SAG to POLO staff in-charge for advice.

1
(The training modules corresponding to the above units of Trainer’s Methodology can be accessed through the
TESDA-NITESD website.)

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COMPETENCY-BASED
CURRICULUM
COC 2
Pastry Making

Leading to BREAD AND PASTRY PRODUCTION


NC II
TRS741380 Prepare and produce pastry products
TRS741343 Present desserts

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MODULE TITLE : PREPARING AND PRODUCING PASTRY PRODUCTS

UNIT CODE : TRS741380

MODULE DESCRIPTOR : The module covers the knowledge, skills and attitude required to
be able to prepare and produce a range of high-quality pastry
products in commercial food production environments and
hospitality establishments

NOMINAL DURATION : 25 hours

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Prepare pastry products

LO2. Decorate and present pastry products

LO3. Store pastry products

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LO1. PREPARE PASTRY PRODUCTS

ASSESSMENT CRITERIA:

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:

Students/trainees must be provided with the following:

 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
 CD’s, VHS
 Hand-outs

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METHODOLOGIES:

 Lecture/discussion
 Demonstration/application
 Oral presentation

ASSESSMENT METHODS:

 Oral questioning
 Written examination
 Observation
 Demonstration

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LO2. DECORATE AND PRESENT PASTRY PRODUCTS

ASSESSMENT CRITERIA:

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:

Students/trainees must be provided with the following:

 Commercial mixers and attachments


 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
 Demonstration/application
 Oral Presentation

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ASSESSMENT METHODS:

 Oral questioning
 Written examination
 Observation
 Demonstration

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LO3. STORE PASTRY PRODUCTS

ASSESSMENT CRITERIA:

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:

Students/trainees must be provided with the following:

 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

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MODULE TITLE : PRESENTING DESSERTS

UNIT CODE : TRS741343

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 : 20 hours

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Prepare other types of desserts

LO2. Plan, prepare and conduct a dessert trolley presentation

LO3. Store and package desserts

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LO1. PREPARE OTHER TYPES OF DESSERTS

ASSESSMENT CRITERIA:

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:

Students and trainees must be provided with the following:

 Commercial mixers and attachments


 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

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METHODOLOGIES:

 Lecture/discussion
 Demonstration/application
 Oral presentation

ASSESSMENT METHODS:

 Oral-recitation
 Written examination
 Observation
 Demonstration

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LO2. PLAN, PREPARE AND CONDUCTS A DESSERT TROLLEY PRESENTATION

ASSESSMENT CRITERIA:

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:

Students/trainees must be provided with the following:

 Measuring Devices
 China ware
 Decorating materials
 Packaging materials
 Trolley

METHODOLOGIES:

 Lecture/discussion
 Demonstration/application
 Oral presentation

ASSESSMENT METHODS:

 Oral-recitation
 Written examination
 Observation
 Demonstration

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LO3. STORE AND PACKAGE DESSERTS

ASSESSMENT CRITERIA:

1. Desserts are stored in accordance with the required temperature and customer’s
specifications
2. 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:

Students/trainees must be provided with the following:

 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
 Practical demonstration

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