TRAINING REGULATIONS BREAD AND PASTRY PRODUCTION NC II TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY East Service Read, South Superhighway, Taguig City, Metre ManilaSECTION 1 SECTION TABLE OF CONTENTS TOURISM SECTOR BREAD AND PASTRY PRODUCTION NC II BREAD AND PASTRY PRODUCTION NC II QUALIFICATION SECTION2 COMPETENCY STANDARDS + Basic Competencies + Common Competencies + Core Competencies SECTION3 TRAINING STANDARDS 3.1 Curriculum Design 3.2 Training Delivery 3.3 Trainee Entry Requirements 3.4 List of Tools, Equipment and Materials 3.5 Training Facilities 3.6 Trainer's Qualification 3.7 Institutional Assessment NATIONAL ASSESSMENT AND CERTIFICATION ARRANGEMENTS COMPETENCY MAP DEFINITION OF TERMS ACKNOWLEDGEMENTS Page No. 2-13 14-28 29-46 47-50 51-52 52 53-54 55 55 55 56 57 58 -60 6162TRAINING REGULATIONS FOR BREAD AND PASTRY PRODUCTION NC II SECTION1 BREAD AND PASTRY PRODUCTION NC II QUALIFICATION ‘The BREAD AND PASTRY PRODUCTION NC II Qualification consists of competencies that person must achieve to be able to clean equipment , tools and utensils and prepare, portion and plate pastries, breads and other dessert items to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury lines/cruises and other related operations. This Qualification Is packaged from the competency map of Tourism Sector (Hotels and Restaurants) as shown in Annex A The Units of Competency comprising this Qualification include the follawing CODE NO. 500311105 500311106 500311107 500311108 CODE NO. TRS311201 TRS311202 TRS311203, TRS311204 TRS311205 CODE NO. TRS741379 TRS741380 TRS741342 TRS741344 TRS741343, BASIC COMPETENCIES Participate in workplace communication Work in team environment Practice career professionalism Practice occupational health and safety procedures COMMON COMPETENCIES Develop and update industry knowledge Observe workplace hygiene procedures Perform computer operations Perform workplace and safety practices Provide effective customer service CORE COMPETENCIES Prepare and produce bakery products Prepare and produce pastry products Prepare and present gateaux, tortes and cakes Prepare and display petits fours Present desserts A person who has achieved this Qualification is competent to be: a Commis - Pastry a Baker (NOTE: This is an amendment of the TR for Bakiny/Pastry Production NC I) TR—BREAD AND PASTRY PRODUCTION NC II Promulgated July 2008 1