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CBC Bread and Pastry Production NC II
CBC Bread and Pastry Production NC II
CURRICULUM
Sector:
TOURISM
Qualification:
Page
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 :
BASIC COMPETENCIES
(18 hours)
UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Participate in 1.1 Participating in 1.1.1 Obtain and convey 4 hours
workplace workplace workplace information
communication communication 1.1.2 Complete relevant work
related documents
1.1.3 Participate in workplace
meeting and discussion
2. Work in a team 2.1 Working in a 2.1.1 Describe and identify 4 hours
environment team team role and
environment responsibility in a team
2.1.2 Describe work as a team
member
3. Practice career 3.1 Practicing 3.1.1 Integrate personal 5 hours
professionalism career objectives with
professionalism organizational goals.
3.1.2 Set and meet work
priorities.
3.1.3 Maintain professional
growth and development
4. Practice 4.1 Practicing 4.1.1 Evaluate hazard and 5 hours
occupational occupational risks
health and health and 4.1.2 Control hazards and
safety safety risks
4.1.3 Maintain occupational
health and safety
awareness
COMMON COMPETENCIES
(18 hours)
UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Develop and 1.1 Developing 1.1.1 Identify and access key 2 hours
update industry and update sources of information on
knowledge industry the industry
knowledge 1.1.2 Access, apply and share
industry information
1.1.3 Update continuously
relevant industry
knowledge
2. Observe 2.1 Observing 2.1.1 Practice personal 4 hours
workplace workplace grooming and hygiene
hygiene hygiene 2.1.2 Practice safe and
procedures procedures hygienic handling,
storage and disposal of
food , beverage and
materials
CBC Bread and Pastry Production NC II -2-
UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
3. Perform 3.1 Performing 3.1.1 Identify and explain the 4 hours
computer computer functions, general
operations operations features and capabilities
of both hardware and
software undertaken
3.1.2 Prepare and use
appropriate hardware and
software according to
task requirement
3.1.3 Use appropriate devices
and procedures to
transfer files/data
3.1.4 Produce accurate and
complete data according
to the requirements
3.1.5 Maintain computer
system
4. Perform 4.1 Performing 4.1.1 Practice workplace 4 hours
workplace and workplace and safety, security and
safety practices safety hygiene systems,
practices processes and operation
4.1.2 Respond appropriately to
faults, problems and
emergency situations
4.1.3 Maintain safe personal
presentation standards
5. Provide 5.1 Providing 5.1.1 Apply effective verbal and 4 hours
effective effective non-verbal
customer customer communication skills to
service service 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
enterprise standards
5.1.4 Handle customer
complaints, evaluation
and recommendations
UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Prepare and 1.1 Preparing and 1.1.1 Prepare bakery products 25 hours
produce bakery producing 1.1.2 Decorate and present
products bakery bakery products
products 1.1.3 Store bakery products
2. Prepare and 2.1 Preparing and 2.1.1 Prepare pastry products 25 hours
produce pastry producing 2.1.2 Decorate and present
products pastry products pastry products
2.1.3 Store pastry products
3. Prepare and 2.1 Preparing and 3.1.1 Prepare sponge and 25 hours
present presenting cakes
gateaux, tortes gateaux, tortes 3.1.2 Prepare and use fillings
and cakes and cakes 3.1.3 Decorate cakes
3.1.4 Present cakes
3.1.5 Store cakes
4. Prepare and 4.1 Preparing and 4.1.1 Prepare other types of 10 hours
serve other serving other desserts
types of types of 4.1.2 Plan, prepare and
desserts desserts conduct a dessert trolley
presentation
4.1.3 Store and package
desserts
5. Prepare and 5.1 Preparing and 5.1.1 Prepare iced petits fours 20 hours
display petits displaying 5.1.2 Prepare fresh petits fours
fours petits four 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
BASIC COMPETENCIES
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required to obtain, interpret and convey information in
response to workplace requirements.
QUALIFICATION LEVEL : NC II
Upon completion of this module, the students/ trainees must be able to:
ASSESSMENT CRITERIA:
CONTENTS:
• Parts of speech
• Sentence construction
• Effective communication
CONDITION:
METHODOLOGIES:
• Group discussion/interaction
• Assignment method
• Competency-based learning materials method
ASSESSMENT METHODS:
• Written test
• Practical performance test
• Interview
ASSESSMENT CRTERIA:
CONTENTS:
• Basic mathematics
• Technical writing
• Types of forms
CONDITION:
• Paper
• Pencils / ball pen
• Reference books
• Manuals
METHODOLOGIES:
• Group discussion/interaction
• Assignment method
• Competency-based learning materials method
ASSESSMENT METHODS:
• Written test
• Practical! performance test
• Interview
ASSESSMENT CRITERIA:
CONTENTS:
• Sentence construction
• Technical writing
• Recording information
CONDITION:
• Paper
• Pencils/ball pen
• References (books)
• Manuals
METHODOLOGIES:
• Group discussions/interaction
• Assignment method
• Competency-based learning materials method
ASSESSMENT METHODS:
• Written test
• Practical / performance test
• Interview
MODULE DESCRIPTOR : This module covers the knowledge, skills, and attitudes
required in order to relate in a work-based environment.
QUALIFICATION LEVEL : NC II
Upon completion of this module the students/ trainees must be able to:
ASSESSMENT CRITERIA:
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:
• Group discussion/interaction
• Case studies
• Simulation
ASSESSMENT METHODS:
• Written test
• Observation
• Simulation
• Role playing
ASSESSMENT CRITERIA:
CONTENTS:
• Communication process
• Team structure / team roles
• Group planning and decision making
CONDITION:
• SOP of workplace
• Job procedures
• Organization or external personnel
METHODOLOGIES:
• Group discussion/interaction
• Case studies
• Simulation
ASSESSMENT METHODS:
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.
QUALIFICATION LEVEL : NC II
ASSESSMENT CRITERIA:
1. Personal growth and work plans towards improving the qualifications set for
professionalism are achieved.
2. Intra- and interpersonal relationship in the course of managing oneself based on
performance evaluation is maintained.
3. Commitment to the organization and its goal is demonstrated in the performance
of duties.
4. Practice of appropriate personal hygiene is observed.
5. Job targets within key result areas are attained.
CONTENTS:
CONDITION:
• Workplace
• Code of Ethics
• Organizational Goals
• Hand outs and PD-Social Aspects
• CD’s, VHS tapes, transparencies
METHODOLOGIES:
• Group discussion/interaction
• Simulation
• Demonstration/practical hands-on exercises
• Competency-based learning materials method
ASSESSMENT METHODS:
• Role play
• Interview
• Written examination
ASSESSMENT CRITERIA:
CONTENTS:
• Organizational KRAs
• Work Values and Ethical Standards
• Company policies on the use and maintenance of equipment
CONDITION:
• Organizational KRA
• Work values and ethics
• Company policies and standards
• Sample job targets
• Learning Guides
• CD’s, VHS tapes, transparencies
METHODOLOGIES:
• Group discussion/interaction
• Structured activity
• Demonstration/practical hands-on exercises
• Competency-based learning materials method
ASSESSMENT METHODS:
• Role play
• Interview
• Written examination
ASSESSMENT CRITERIA:
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
• CD’s, VHS tapes on Professionalism in the Workplace
• Professional Licenses samples
METHODOLOGIES:
• Group discussion/interaction
• Film viewing
• Role play/simulation
ASSESSMENT METHODS:
• Demonstration
• Interview
• Written examination
• Portfolio assessment
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required to comply with the regulatory and organizational
requirements for occupational health and safety such as
identifying, evaluating and maintaining OH & S awareness.
QUALIFICATION LEVEL : NC II
ASSESSMENT CRITERIA:
CONTENTS:
CONDITION:
• Workplace
• PPE
• Learning Guides
• Handouts
• Organizational Safety and Health Protocol
• OHS Indicators
• Threshold Limit Value
• Hazards/Risk Identification and Control
• CD’s, VHS tapes, transparencies
METHODOLOGIES:
• Group discussion/interaction
• Simulation
• Symposium
• Group dynamics
ASSESSMENT METHODS:
• Situation analysis
• Interview
• Practical examination
• Written examination
ASSESSMENT CRITERIA:
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:
• Handout on
- Phil. OHS Standards
- Effects of hazards in the workplace
- Ergonomics
- ECC regulations
• TLV Table
• CD’s, VHS tapes, transparencies
METHODOLOGIES:
• Group discussion/interaction
• Situation analysis
• Symposium
• Film viewing
• Group dynamics
ASSESSMENT METHODS:
• Interview
• Written examination
• Simulation
ASSESSMENT CRITERIA:
1. OHS procedures for controlling hazards and risk are strictly followed.
2. Procedures in dealing with workplace accidents, fire and emergencies are
followed in accordance with the organization’s OHS policies.
3. Personal protective equipment is correctly used in accordance with organization’s
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
• CD’s, VHS tapes, transparencies
METHODOLOGIES:
• Group discussion/interaction
• Symposium
• Film viewing
• Group dynamics
• Self pace
ASSESSMENT METHODS:
• Written
• Interview
• Case/situation analysis
• Simulation
ASSESSMENT CRITERIA:
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:
CONDITION:
• Workplace
• PPE
• OHS personal records
• CD’s, VHS tapes, transparencies
• Health record
METHODOLOGIES:
• Group discussion/interaction
• Simulation
• Symposium
• Film viewing
• Group dynamics
ASSESSMENT METHODS:
• Demonstration
• Interview
• Written examination
• Portfolio assessment
COMMON COMPETENCIES
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required to access, increase and update industry knowledge.
ASSESSMENT CRITERIA:
CONTENTS:
• Information sources
- Media
- Reference book
- Libraries
- Union
- Industry association
- Internet
- Personal observation
CONDITIONS:
METHODOLOGIES:
• Self paced/modular
• Demonstration
• Small group discussion
• Distance education
ASSESSMENT METHODS
• Written/oral examination
• Practical demonstration
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
• Industry journals/manuals
• Internet
• Personal computer
• Reference book
METHODOLOGIES:
• Self paced/modular
• Demonstration
• Small group discussion
• Distance education
ASSESSMENT METHODS
• Written/oral examination
• Practical demonstration
ASSESSMENT CRITERIA:
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
• Small group discussion
• Distance education
ASSESSMENT METHODS
• Written/oral examination
• Practical demonstration
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.
QUALIFICATION LEVEL : NC II
LO2. Practice safe and hygienic handling, storage and disposal of food, beverage and
materials.
ASSESSMENT CRITERIA:
CONTENTS:
Hygiene procedures
- Proper hand washing
- Regular bathing
- Appropriate and clean clothing
- Cleaning and sanitizing procedures
- Personal hygiene
CONDITIONS:
METHODOLOGIES:
Self paced/modular
Demonstration
Small group discussion
Distance education
ASSESSMENT METHODS
Written/Oral examination
Practical demonstration
ASSESSMENT CRITERIA:
CONTENTS:
Hygiene procedures
- Proper food handling and storage
- Correct work practices
- Proper waste disposal
- Personal hygiene
- Pest control
- Principles of HACCP
CONDITIONS:
METHODOLOGIES:
Self paced/modular
Demonstration
Small group discussion
Distance education
ASSESSMENT METHODS
Written/Oral examination
Practical demonstration
MODULE DESCRIPTION : This module covers the knowledge, skills and attitudes
needed to perform computer operations. This includes
inputting, accessing, producing and transferring data using
appropriate hardware and software.
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
ASSESSMENT CRITERIA:
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
- Manufacturer’s manual
METHODOLOGIES:
• Self-paced/modular
• Demonstration
• Small group discussion
• Distance education
ASSESSMENT METHODS:
• Written/oral examination
• Practical demonstration
• interview
ASSESSMENT CRITERIA:
CONTENTS:
CONDITION:
METHODOLOGIES:
• Self-paced/modular
• Demonstration
• Small group discussion
• Distance education
ASSESSMENT METHODS:
• Written/oral examination
• Practical demonstration
• interview
ASSESSMENT CRITERIA:
CONTENTS:
CONDITION:
METHODOLOGIES:
• Self-paced/modular
• Demonstration
• Small group discussion
• Distance education
ASSESSMENT METHODS
• Written/oral examination
• Practical demonstration
• interview
ASSESSMENT CRITERIA:
CONTENTS:
• Software commands
• Operation and use of peripheral devices
• Procedures in transferring files/data
CONDITION:
METHODOLOGIES:
• Self-paced/modular
• Demonstration
• Small group discussion
• Distance education
ASSESSMENT METHODS
• Written/oral examination
• Practical demonstration
• interview
ASSESSMENT CRITERIA:
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:
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
- Manufacturer’s manual
METHODOLOGIES:
• Self-paced/modular
• Demonstration
• Small group discussion
ASSESSMENT METHODS
• Written/oral examination
• Practical demonstration
• interview
QUALIFICATION LEVEL : NC II
LO1: Practice workplace safety, security and hygiene systems, processes and operation
ASSESSMENT CRITERIA:
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:
CONDITIONS:
• Manuals
• Handbook safety and security
• Report (sample)
METHODOLOGIES:
• Self paced/modular
• Demonstration
• Small group discussion
• Distance education
ASSESSMENT METHODS
• Written/Oral examination
• Practical demonstration
ASSESSMENT CRITERIA:
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:
METHODOLOGIES:
• Self paced/modular
• Demonstration
• Small group discussion
• Distance education
ASSESSMENT METHODS:
• Written/Oral examination
• Practical demonstration
• Observation
ASSESSMENT CRITERION:
1. Safe personal standards are identified and followed in line with workplace.
CONTENTS:
• Use of PPE
• Safe and proper posture.
CONDITIONS:
• Hands-out
• Film / video clips
METHODOLOGIES:
• Lecture/ demonstration
• Self-paced instruction
• Group discussion
• Film showing
ASSESSMENT METHODS:
• Hands-on
• Direct observation
• Practical demonstration
• Role-playing/ simulation
• Dramatization / fire drill
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.
QUALIFICATION LEVEL : NC II
LO1. Apply effective verbal and non-verbal communication skills to respond to customer
needs
LO3. Handle queries promptly and correctly in line with enterprise procedures
ASSESSMENT CRITERIA:
1. Standard Operating Procedures (SOP) when greeting the guest were followed
2. Information were properly disseminated
3. Use interactive communication with others
CONTENTS:
CONDITIONS:
METHODOLOGIES:
ASSESSMENT METHODS:
• Interview (oral/questionnaire)
• Observation
• Demonstration of Practical Skills
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
ASSESSMENT METHODS:
• Interview (oral/questionnaire)
• Observation
• Demonstration of Practical Skills
ASSESSMENT CRITERIA:
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:
CONDITIONS:
• Hands-out
• Film / video clips
METHODOLOGIES:
• Lecture/ demonstration
• Self-paced instruction
• Group discussion
• Film showing
ASSESSMENT METHODS:
• Hands-on
• Direct observation
• Practical demonstration
• Role-playing/ simulation
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
• Hands-out
• Film / video clips
• Sample complaint/evaluation and recommendation sheet from industry.
METHODOLOGIES:
• Lecture/ demonstration
• Self-paced instruction
• Group discussion
• Film showing
ASSESSMENT METHODS:
• Hands-on
• Direct observation
• Practical demonstration
• Role-playing/ simulation
CORE COMPETENCIES
MODULE DESCRIPTOR : The module covers the knowledge, skills and attitude
required to be able to prepare and produce a range of high-
quality bakery products in commercial food production
environments and hospitality establishments
QUALIFICATION LEVEL : NC II
ASSESSMENT CRITERIA:
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
METHODOLOGIES:
• Lecture/discussion
• Demonstration/application
• Oral presentation
ASSESSMENT METHODS:
• Oral questioning
• Written examination
• Observation
• Demonstration (Projects)
ASSESSMENT CRITERIA:
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:
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
• Demonstration/application
• Oral Presentation
ASSESSMENT METHODS:
• Oral questioning
• Written examination
• Observation
• Demonstration
ASSESSMENT CRITERIA:
CONTENTS:
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
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
QUALIFICATION LEVEL : NC II
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
METHODOLOGIES:
• Lecture/discussion
• Demonstration/application
• Oral presentation
ASSESSMENT METHODS:
• Oral questioning
• Written examination
• Direct observation
• Demonstration
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:
METHODOLOGIES:
• Lecture/discussion
• Demonstration/application
• Oral presentation
ASSESSMENT METHODS:
• Oral questioning
• Written examination
• Direct observation
• Demonstration
ASSESSMENT CRITERIA:
CONTENTS:
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
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.
QUALIFICATION LEVEL : NC II
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
• Lecture/discussion
• Demonstration/application
• Actual presentation
ASSESSMENT METHODS:
• Oral questioning
• Written examination
• Direct observation
• Demonstration
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
• Lecture/discussion
• Demonstration/application
• Actual presentation
ASSESSMENT METHODS:
• Oral questioning
• Written examination
• Direct observation
• Demonstration
ASSESSMENT CRITERIA:
1. Sponge and cakes are decorated suited to the product and occasion and in the
accordance with standard recipes and enterprise practices
2. Suitable icings and decorations are used according to standard recipes and/or
enterprise standards and customer preferences
CONTENTS:
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
• Demonstration/Application
• Oral Presentation
ASSESSMENT METHODS:
• Oral questioning
• Written examination
• Observation
• Demonstration
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
• Stands
• Packaging materials
• Decorative materials and equipment
• CD’s, VHS
• Hand-outs
METHODOLOGIES:
• Lecture/discussion
• Demonstration/application
• Oral presentation
ASSESSMENT METHODS:
• Oral questioning
• Written examination
• Observation
• Demonstration (Projects)
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
• Cutting materials
• Packaging materials
• Refrigerator
• Airtight containers
• Display cabinets or temperature controlled cabinets
• CD’s, VHS
• Hand-outs
METHODOLOGIES:
• Lecture/discussion
• Demonstration/application
• Oral presentation
ASSESSMENT METHODS:
• Oral questioning
• Written examination
• Observation
• Demonstration
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
QUALIFICATION LEVEL : NC II
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
• Lecture/discussion
• Demonstration/application
• Oral presentation
ASSESSMENT METHODS:
• Oral-recitation
• Written examination
• Observation
• Demonstration
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:
CONDITIONS:
• Measuring Devices
• China ware
• Decorating materials
• Packaging materials
• Trolley
METHODOLOGIES:
• Lecture/discussion
• Demonstration/application
• Oral presentation
ASSESSMENT METHODS:
• Oral-recitation
• Written examination
• Observation
• Demostration
ASSESSMENT CRITERIA:
CONTENTS:
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
• Practical demonstration
MODULE DESCRIPTOR : The module covers the knowledge, skills and attitude
required to be able to prepare and display and service a wide
range of petits fours including petits four glaces, marzipan-
based petits fours and caramelized fruits and nuts served as
petits fours, to a level of high and consistent quality.
QUALIFICATION LEVEL : NC II
ASSESSMENT CRITERIA:
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:
CONDITIONS:
• METHODOLOGIES:
• Lecture/discussion
• Demonstration/application
• Oral presentation
ASSESSMENT METHODS:
• Oral questioning
• Written examination
• Observation
• Demonstration
ASSESSMENT CRITERIA:
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
CONDITIONS:
METHODOLOGIES:
• Lecture/discussion
• Demonstration/application
• Oral presentation
ASSESSMENT METHODS:
• Oral questioning
• Written examination
• Observation
• Demonstration
ASSESSMENT CRITERIA:
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:
CONDITIONS:
METHODOLOGIES:
• Lecture/discussion
• Demonstration/application
• Oral presentation
ASSESSMENT METHODS:
• Oral questioning
• Written examination
• Observation
• Demonstration
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
• Lecture/discussion
• Demonstration/application
• Oral presentation
ASSESSMENT METHODS:
• Oral questioning
• Written examination
• Observation
• Demonstration
ASSESSMENT CRITERIA:
1. Appropriate receptacles are selected and prepared for display of petits fours
2. Petits fours are displayed creatively to enhance customer appeal.
CONTENTS:
CONDITIONS:
METHODOLOGIES:
• Lecture/discussion
• Demonstration/application
• Oral presentation
ASSESSMENT METHODS:
• Oral questioning
• Written examination
• Observation
• Demonstration
ASSESSMENT CRITERION:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
• Lecture/discussion
• Demonstration/application
• Oral presentation
ASSESSMENT METHODS:
• Oral questioning
• Written examination
• Observation
• Demonstration
The CBC specifies the outcomes which are consistent with the
requirements of the workplace as agreed through the industry or
community consultations.