Mode of Facilities/ Date Trainees’ Training Training Assessment Trainin Staff Tools and Venue and Requirements Activity/Task Method g Equipment Time PREPARE AND Observe Proper Dual School Based TESDA School Observation of School DISPLAY PETITS Hygiene Training CENTER Based practical Based Kristian James FOURS Prepare, cut Provinci demonstration of P. Seledio Measuring (42hrs) Prepare iced and assemble al the candidate while (Trainer) cup, solid August petits fours sponges and Training preparing bases according Measuring Center decorating and 12,13,1 to standard cup, liquid Basilan presenting petits 4,15,16 recipes and Eleonor P. (250 & 500 Geras fours ,19 enterprise Fernando ml) Village, Questions about 2019 requirements (School Head) Sumagda hygiene Measuring and practices ng procedures, spoon Industr Prepare fillings Isabela commodities, Industry Based Sauce pan, City presentation and y based with the require flavors and s/s decoration (63 hrs) Angie P. Industry consistency Ramirez Mixing Based techniques and August Fondant icing bowl ( 6 Font storage (Institutional 20,21,2 are brought in pcs per Bakery requirements to Industry 2,23,24 accordance with set) Alano ensure optimum Coordinator) ,27,28, the require street, quality and foods Wire whisk 29 temperature Isabela safety 2019 and establish All- City Portfolios Crissa J. standards and purpose Basilan Pascual procedures Date Developed: Document No. NTTA-TM1-07 July 2010 Issued by: Trainers Methodology Level I Date Revised: February 2012 Page 1 of 15 Templates Developed by: NTTA NTTA Revision # 01 design and use (Institutional Sugar decorations in Supervisor) Butter accordance with establishment All- standards and purpose procedures cream Confection er sugar Chocolate chips Chocolate, shredded Strainer
Date Developed: Document No. NTTA-TM1-07
July 2010 Issued by: Trainers Methodology Level I Date Revised: February 2012 Page 2 of 15 Templates Developed by: NTTA NTTA Revision # 01 Prepare fresh Bake and petits fours decorate a selection of small choux paste shapes in accordance with established standards and procedures Bake sweet paste are prepared and blende in accordance with establishment standards and procedures prepare fillings and use the require flavors and correct consistency Garnishes, glazes and finish are used in accordance with establish standards and procedures Prepare marzipan Flavor and shape petits fours to produce mini- sized fruits in accordance with Date Developed: Document No. NTTA-TM1-07 July 2010 Issued by: Trainers Methodology Level I Date Revised: February 2012 Page 3 of 15 Templates Developed by: NTTA NTTA Revision # 01 enterprise and client requirements Coat to preserve desire eating characteristics and soften with egg whites, pipe into shapes and seale/brown with applied heat, according to enterprise practice Prepare Select and coat caramelized with pale amber- petits fours colored caramel or glazed or any coating specified by the enterprise Fill with flavor marzipan and coat with pale amber- colored caramel according to specifications and enterprise standards Display petits Select and coat fours Fresh fruits/fruit segments with pale amber-colored caramel or glazed Date Developed: Document No. NTTA-TM1-07 July 2010 Issued by: Trainers Methodology Level I Date Revised: February 2012 Page 4 of 15 Templates Developed by: NTTA NTTA Revision # 01 or any coating specified by the enterprise Fill sandwich dried fruits or nuts with flavor marzipan and coated with pale amber-colored caramel according to specifications and enterprise standards Store petits Store in proper fours temperatures and conditions to maintain maximum eating qualities, appearance and freshness Package in accordance with establish standards and procedures
ANGIE P. RAMIREZ CRISSA J. PASCUAL CHRIS EVANS
Institution’s Industry Industry Supervisor Trainee Coordinator
Date Developed: Document No. NTTA-TM1-07
July 2010 Issued by: Trainers Methodology Level I Date Revised: February 2012 Page 5 of 15 Templates Developed by: NTTA NTTA Revision # 01