Bread and Pastry Production Portfolio

PORTFOLIO
Sector : Tourism Sector
Qualification Title: Bread And Pastry Production NC II
Unit of Competency: Prepare and Produce Bakery Products
Module Title: Preparing and Producing Bakery Products
Technical Education & Skills Development Authority

MT.CARMEL AGRI-TOURISM TRAINING AND ASSESSMENT CENTER INC
Sitio Surcoc Dumayco,Penarrubia, Abra
Plan
Training
Session
Date Developed:
Bread and May 20,2019
Pastry Developed by:
Production NC Page 1 of
II Anaoah Rose D. Belleza 107
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Data Gathering Instrument for Trainee’s Characteristics
Please answer the following instrument according to the
characteristics described below. Encircle the letter of your choice that best
describes you as a learner. Blank spaces are provided for some data that
need your response.
Characteristics of learners
Language, literacy Average grade in: Average grade in:

and numeracy English Math
(LL&N)
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89
C c. 85 to 89
d. 80 to 84 d. 80 to 84
e. 75 to 79 e. 75 to 79
Cultural and Ethnicity/culture:

language aa. Ilocano
background .b. Tagalog
c. Itneg
d. Others( please specify)_____________
Education & Highest Educational Attainment:

general a. High School Level
knowledge
b. High School Graduate
c. College Level
dd. College Graduate
.e. with units in Master’s degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Sex a. Male
b Female
b.
.
Age Your age: 26
Date Developed:
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Physical ability 1. Disabilities(if any)N/A
2. Existing Health Conditions (Existing illness if
any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________
Previous Certificates
experience with
_Baker
the topic
Number of years as a competency trainer ______
Previous List down trainings related to [YOUR NC]

learning
Training Seminar and Workshops
experience
___________________________
___________________________
National Certificates acquired and NC level
Training Level
completed
Special courses Other courses related to [YOUR NC]

a. Units in education
b. Master’s degree units in education
c. Others(please specify)
N/A
Learning styles aa. Visual - The visual learner takes mental

pictures of information given, so in order for
this kind of learner to retain information,
oral or written, presentations of new
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information must contain diagrams and
drawings, preferably in color. The visual
learner can't concentrate with a lot of activity
around him and will focus better and learn
faster in a quiet study environment.
b. Kinesthetic - described as the students in
the classroom, who have problems sitting
still and who often bounce their legs while
tapping their fingers on the desks. They are
often referred to as hyperactive students
with concentration issues.
c. Auditory- a learner who has the ability to
remember speeches and lectures in detail
but has a hard time with written text. Having
to read long texts is pointless and will not be
retained by the auditory learner unless it is
read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities where
they can watch, listen and then review what
has happened.
f. Theorist - Learns most when ideas are linked
to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others(please specify)
___________________________
Date Developed:
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FORM 1.1 SELF-ASSESSMENT CHECKS
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary
data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.
BASIC COMPETENCIES
CAN I…? YES NO
1. Participate in workplace and communication
1.1 Obtain and convey workplace information √
1.2 Participate in workplace meetings and discussions √
1.3 Complete relevant work related documents √
2. Work in team environment
2.1 Describe team role and scope √
2.2 Identify own role and responsibility within team √
2.3 Work as a team member √
3. Practice Career Professionalism
3.1 Integrate personal objectives with organizational √
goals
3.2 Set and meet work priorities √
3.3 Maintain professional growth and development √
4. Practice Occupational Health and Safety procedures
4.1 Identify hazards and risks √
4.2 Evaluate hazards and risks √
4.3 Control hazards and risks √
4.4 Maintain OHS awareness √
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COMMON COMPETENCIES
CAN I…? YES NO
1. 1. Perform workplace and safety practices
1.1.1 Follow workplace procedures for health, safety and √
security practices
1.1.2 Deal with emergency situations √
1.1.3 Maintain safe personal presentation standards √
2. Provide effective customer service
2.1.1 Greet customer √
2.2.2 Identify customer needs √
2.3.3 Deliver service to customer √
2.4.4 Handle queries through telephone, fax machine √
internet and e-mail
2.5.5 Handle complaints evaluation and recommendations √
3. Observe workplace hygiene procedures
3.1.1 Follow hygiene procedures √
3.2.2 Identify and prevent hygiene risks √
4. Develop and update industry knowledge
4.1.1 Seek information on the industry √
4.2.2 Update industry knowledge √
5. Perform computer operations
5.1.1 Plan and prepare for task to be undertaken √
5.2.2 Input data into computer √
5.3.3 Access information using computer √
5.4.4 Produce output data using computer system √
5.5.5 Maintain computer equipment and systems √
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CORE COMPETENCIES
CAN I…? YES NO
1. Prepare and Produce Bakery Products √
1.1 Prepare bakery Products √
1.2 Decorate and present bakery products √
1.3 Store Bakery Products √
2. Prepare and Produce Pastry Products
2.1 Prepare Pastry Products √
2.2 Decorate and present pastry products √
2.3 Store Pastry Products √
3. Prepare and Present gateaux, tortes and cakes
3.1 Prepare sponge and cakes √
3.2 Prepare and use fillings √
3.3 Decorate cakes √
3.4. Present Cakes √
3.5 Store cakes √
4. Prepare and display petit fours
4.1 Prepare iced petit fours
4.2 Prepare fresh petit fours √
4.3 Prepare marzipan petit fours √
4.4 Prepare caramelized petit fours √
4.5 Display petit fours √
4.6 Sore petit fours √
5. Present desserts
5.1 Present and serve plated dessert √
5.2 Plan, prepare and present dessert buffet selection √
or plating
5.3 Store package and desserts √
Date Developed:
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Evidences/Proof of Current Competencies
Form 1.2: Evidence of Current Competencies acquired related to
Job/Occupation
Current
Proof/Evidence Means of validating
competencies
Prepare and Training Certificate Evaluate the authenticity
Produce Pastry and validity of the
Products certificate
Prepare and Demonstration Evaluate performance
Present gateaux, using criteria checklist
tortes and cakes
display petit fours using criteria checklist
Present desserts Training Certificate Evaluate the authenticity
and validity of the
certificate
Date Developed:
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Identifying Training Gaps
From the accomplished Self-Assessment Check (Form 1.1) and the

evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.
Form 1.3 Summaries of Current Competencies Versus Required

Competencies
Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
1. Prepare and 1. Prepare and
Produce Bakery Produce Bakery
Products Products
Prepare bakery Products Prepare bakery
Products
Decorate and present Decorate and present
bakery products bakery products
Store Bakery Products Store Bakery Products
Produce Pastry Produce Pastry
Products Products
Prepare Pastry Products Prepare Pastry
Products
Decorate and present Decorate and
pastry products present pastry
products
Store Pastry Products Store Pastry
Products
Present gateaux, Present
tortes and cakes gateaux, tortes
and cakes
Prepare sponge and cakes Prepare sponge
and cakes
Prepare and use fillings Prepare and use
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fillings
Decorate cakes Decorate cakes
Present Cakes Present Cakes
Store cakes Store cakes
display petit fours display petit
fours
Prepare iced petit fours Prepare iced petit
fours
Prepare fresh petit fours Prepare fresh petit
fours
Prepare marzipan petit Prepare marzipan
fours petit fours
Prepare caramelized petit Prepare
fours caramelized petit
fours
Display petit fours Display petit fours
Sore petit fours Sore petit fours
5. Present desserts 5. Present
desserts
Present and serve plated Present and serve
dessert plated dessert
Plan, prepare and present Plan, prepare and
dessert buffet selection or present dessert
plating buffet selection or
plating
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Form No. 1.4: Training Needs
Training Needs Module Title/Module of

Instruction
(Learning Outcomes)
Prepare bakery Products 1. Preparing and
Decorate and present bakery products Producing Bakery
Products
Store Bakery Products
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SESSION PLAN
Sector : TOURISM SECTOR
Qualification Title : BREAD AND PASTRY PRODUCTION NC II
Unit of Competency : PREPARE AND PRODUCE BAKERY PRODUCTS
Module Title : PREPARING AND PRODUCING BAKERY PRODUCTS
Learning Outcomes:
1.1 Prepare Bakery Products
1.2 Decorate and Present Bakery Products
1.3 Store Bakery Products.
A. INTRODUCTION
This unit deals with the knowledge and skills required by bakers for preparing and producing bakery products, a range of
high-quality bakery products in commercial food production environment and hospitality establishments.
B. LEARNING ACTIVITIES
LO 1: PREPARE BAKERY PRODUCT

Learning Content Methods Presentation Practice Feedback Resources Time
Brief History of Self-pace Read information sheet Answer self Compare -Info Sheet
Baking and instruction 1.1-1 on “History of check, 1. 1- answers to -Self Check 1 hours
Understanding the Baking and 1 Answer key -Answer key and 30
Date Developed:
May 20,2019
Developed by
Bread and Pastry Production NCII
Page 12 of 107
PORTFOLIO ANAOAH ROSE D. BELLEZA
terminologies in Understanding the 1.1-1 minutes
Baking Terminologies in
Baking”
Identifying the Self-paced Read Information Answer Compare -Info Sheet 30
standard tools Instruction/Discus Sheet 1.1-2 on the Self-Check answers to minutes
and equipment sion/Lecture Baking Tools, Utensils 1.1-2 answers key -Self Check
and their uses and Equipment 1.1-2
-Answer key
Modularized
Instruction
Identifying the Self-paced learning Read Information Answer Compare -Info Sheet 1 hour
standard (lecture) Sheet 1. 1-3 on the Self-check answers to
ingredients and Standard Baking 1.1-3 ANSWERS Key -Self Check
their uses in Modularized Ingredients 1. 1-3
baking Instruction -Answer key
Observe the trainer as Guided by Trainer -
he demonstrate the Information evaluates Performance 4 hours
Preparing and following and make a sheet 1. 1- performance Checklist
Producing Soft Demonstration return demonstration: 4 on using
Buns  Preparing Soft Prepare Performance
Buns Variety of Criteria
 Producing Soft Bakery Checklist 1. 1-4
Buns Products
LO 2: DECORATE AND PRESENT BAKERY PRODUCTS
Recognizing the Self-paced learning Read Information Answer Compare -Info Sheet 2 hours
variety of Fillings (lecture) Sheet 1.2-1 on Prepare Self-check answers to -Job Sheet
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and variety of fillings, 1.2-1 Answer Key -Self Check
Coating/Icing, Modularized coating/icing and 1.2-1 -Answer key
Glazes and Instruction glazes
Decorations for
Bakery Products
Decorating and Self-paced learning Read Information Trainer -Task Sheet 4 hours
Presenting (lecture) Sheet 1.2-2 on evaluates
Bakery Products garnishing and performance -Self Check
Modularized Presenting Bakery using
Instruction Products Performance -Answer key
Criteria
Checklist
Observe the trainer as

Perform
Observing (DEMO) he demonstrate the
Task Sheet
following and make a
1.2-2 on
return demonstration:
Decorate
 Glazing
and
 Icing/Frosting
Present
 Filling Bakery
 Decorating Products
(fruits and nuts)
Date Developed:
May 20,2019
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LO 3 STORING BAKERY PRODUCTS
Procedures in Self-paced learning Read Information Answer Compare -Info Sheet
Packaging and (lecture) Sheet 1.3-1 on Storing Self-check answers to 2 hours
Storing Bakery and Procedures of 1.3-1 Answer Key -Self Check
Products Modularized Packaging of Bakery 1.3-1
Instruction Products -Answer key
Observing (DEMO)
Perform -Video Clips
View videos on Task Sheet Trainee/Trainer -Job Sheet
Packaging and Storing 1.3-2 on evaluate Performance
Bakery Products and Package performance Criteria
Make Return and Store using criteria Checklist
Demonstration Bakery checklist 1.3-2
Products
C. ASSESSMENT PLAN
Written Test: Brief history of baking, understand and terminologies in baking, identifying standards tools and equipment and
their uses, standard ingredients and their uses I baking, preparing and producing soft buns, recognizing the variety of fillings
and coating decorations for bakery and their uses I baking, preparing and producing soft buns, recognizing the variety of
fillings and coating decorations for bakery products, decorations and presenting bakery products, procedure in packaging and
storing bakery products
 Performance Test: self check, task sheet, performance checklist
D. TEACHER’S SELF-REFLECTION OF THE SESSION
Date Developed:
May 20,2019
Developed by
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COMPETENCY-BASED LEARNING MATERIALS
PREPARING AND PRODUCTS BAKERY PRODUCTS
Date Developed:
BREAD AND MAY 2019
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PRODUCTION NC II
107
ANAOAH ROSE D. BELLEZA
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List of Competencies
No. Unit of Competency Module Title Code
Preparing and
Prepare and produce TRS741379
1. producing bakery
bakery products
products
Prepare and produce Preparing and producing TRS741380

2.
pastry products pastry products
Preparing and
Prepare and present TRS741342
3. presenting gateaux,
gateaux, tortes, cakes
tortes, cakes
Prepare and display Preparing and display TRS741344

4.
petits fours petits fours
TRS741343
5. Prepare desserts Preparing desserts
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MODULE CONTENT
UNIT OF COMPETENCY: PREPARE AND PRODUCE BAKERY

PRODUCTS
MODULE TITLE: PREPARING AND PRODUCTS BAKERY
PRODUCTS
MODULE DESCRIPTOR: This unit deals with the knowledge and skills
required by bakers for preparing and producing
bakery products, a range of high-quality bakery
products in commercial food production
environments and hospitality establishments
NOMINAL DURATION: 21 HOURS
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Prepare bakery products
2. Decorate and Present bakery products
3. Store bakery products
ASSESSMENT CRITERIA:
1. Required ingredients measured according to recipe and standard
procedures.
2. Prepared bakery products according to standard mixing procedures.
3. Standard equipment to be used in bakery products.
4. Different techniques and appropriate condition to baked bakery
products.
5. Required oven temperature are selected to bake goods
6. Standard recipes for fillings and coating/icing, glazes decorations for
bakery products.
7. Standard and required filled and decorated for bakery products.
8. Bakery items are finished according to product characteristics.
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9. Established standards procedures are presented for baked products.
10. Stored bakery products according to standards procedure.
11. Appropriate packaging and presentation of baked products.
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LEARNING OUTCOME NO. 1
Prepare and produce bakery products
Contents:
1. Brief history of baking and Understand the terminologies in baking

2. Identifying the standard tools and equipment and their uses
3. Identifying the standard ingredients and their uses in baking
4. Preparing and producing soft buns
Assessment Criteria
1. Oral questioning
2. Written examination
3. Demonstration with Observation
Conditions
The participants will have access to:

1 .Commercial mixers and attachments
2. Cutting implements
3. Scales
4. Measures
5. Bowls
6. Ovens
7. Moulds, shapes and cutters
8. Baking sheets and containers
9. Various shapes and sizes of pans
Assessment Method:
1. Written
2. Oral interview
3. Demonstration with observation
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Learning Experiences
Learning Outcome 1
Prepare Bakery Products
Learning Activities Special Instructions

Read Information Sheet 1.1-1 on
the “Brief history of baking and
Understand the terminologies in
baking”
Answer self-check 1.1-1 Compare your answer to Answer Key
1.1-1
Read Information Sheet 1.1-2 on
the Identifying the standard
tools and equipments and their
uses
Answer self-check 1.1-2 Trainer evaluates performance of the
trainee using the task sheet and
checklist to information sheet 1.1-2.
If your output meets the required
performance you can now proceed to
the next information sheet.
Read Information Sheet
Identifying the standard
ingredients and their uses in
baking
After reading the information Compare you answer to Answer Key
sheet. 1.1-3 on the Identifying 1.1-3
the standard ingredients and
their uses in baking
Observe demonstration 1.1-4 and
watching video clip presentation
on how to prepare and produce
soft buns
After information sheet 1.1-4 and Trainee/trainers evaluate the
observing demonstration on how performance/output using the
to prepare and produce soft performance criteria checklist. If
buns your output meets the required
performance criteria, you can now
proceed to the next Information
Sheet.
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Information Sheet: Brief History of Baking and
Understanding Terminologies in Baking
Learning Objectives:
After reading this INFORMATION SHEET, the trainee should be able to:
1. Understand the Brief History of Baking
2. Appreciate how the other country adopted baking
3. Identify the different terminologies in Baking
INTRODUCTION
Bakery products, particularly bread, have a long history of
development. The biochemistry of the main components of wheat flour
(proteins, carbohydrates, and lipids) are presented and discussed with a
focus on those properties relevant to the baking industry. The importance of
water as a baking ingredient is overshadowed by its overwhelming
abundance. The role of water in baking science is perhaps not fully
appreciated by most of us, but all master bakers know that water plays a
major role in the art and science of baking. The bread manufacturing process
mainly consists of mixing, fermentation, slicing. The traditional and specialty
products and examples of world bakery products are finally discussed.
Brief History of Baking

Baking has many cultures favorite techniques for creating snack, desserts
and accompaniments to meals for many years. Now, it is very well known as
the methods for creating sweets and all sorts of wondrous mouthwatering
pastries. In ancient history, the evidence of baking occurred when humans
took wild grass grains, soaked it in the water, and mix everything together.
Mashing it into a kind of broth like-paste. Then, the paste was cooked by
pouring it into a flat, hot rock, resulting into bread-like substance. Later,
this paste was roasted on hot embers, which made bread making easier, as
it could now made anytime fire was created. Around 2500 B.C, record shows
that Egyptians already has bread, and may have actually learned the
process from the Babylonians. The Greek Aristophanes around 400 B.C also
recorded the information showed that tortes with patterns and honey flans
existed in Greek cuisine. Dispyrus was also created by Greek around that
time and widely popular, was donut-like bread made from flour and honey
shaped in a ring soaked in wine, it was eaten when hot.
During Roman Empire baking flourished widely. In 300 B.C the pastry cook
became an occupation for Romans (known as the pastillarium).
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This became a very highly profession because pastries were considered
decadent, and Romans loved festivity and celebration. Thus pastries were
often cooked especially for large banquets, was highly prized. Around 1 A.D.
there are more than hundred pastry chefs in Rome alone and Cato wrote
about how they created all sorts of diverse food, and flourished because of
this food. Cato speaks of an enormous amount of breads, include among
these are the labium(sacrificial cakes made with flour), placenta (groast and
crest), spira (our modern day flour pretzel), scibilata (tortes), savaillum
(sweet cake) and globus apherica (fritters). A great selection of this, with
many different variations, different ingredients, and varied patterns, were
often found at banquets and dining halls. To make bread, the Romans used
an oven with its own chimney and had gain mills to grind grain into flour.
Eventually, because of Rome, the art of baking widely known throughout
Europe, and eventually spread to the eastern part of Asia. Bakers often
baked goods at home and then sold them in the streets- children loved their
goods. In fact, this scene was so common that Rembrand illustrated a work
that depicted a pastry chef selling pancakes in the streets of Germany,
young children surrounding him, clamoring to get a sample. In London,
pastry chefs sold their goods in handcrafts which were very convenient
shops on wheels. This way, they developed a system of “delivery” bake goods
to people’s households and the demand for baked goods was developed, and
baking become an established art throughout the entire world.
The Spanish missionaries introduced the cultivation of wheat in the early
17th century. At that time was more Eucharistic purpose.
Baking as trade in the Philippines began to flourish information on wheat
association its office in 1962 mainly to disseminate information on baking
and help Filipinos develop their skill in the trade. Eight flourmills namely,
General Milling Corporation, Republic Flour Milling, Universal Robina
Corporation, and Wellington Flour Mills supply demand for flour over the
country as bread continues to ne a major food on the Filipinos table
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Different Terminologies in Baking
Introduction:
To become a skilled baker, your first need to learn the

technical vocabulary (language) of baking. The sections in this
information sheet introduce you to some of the basic terminologies
in baking. Once you understand the terminologies, you will be
prepared to interpret and communicate information accurately.
TERMINOLOGIES IN BAKING
TERMS EXPLANATION
Absorption The quality of the flour to absorb water,

measured by the quality of water
absorbed to produce the proper
consistency
Bake To cook by dry indirect heat usually in
an oven occasionally under coals on
heated stones or metals.
Batter A flour liquid mixture thin enough to
beat with a spoon could be dropped and
pour batter
Blend To mix two or more ingredients until they
are well combined.
Bread A staple food made from flour, water,
salt, leavening agents and other
ingredients
Bun Any of various sweet or plain small
breads and a round roll
Butterfat The fat in milk
Cake Baked batter with a variety of ingredients
Cereals Seeds of grass family
Chiffon cake Modified sponge using vegetables oil
Coat To cover with a thin layer of flour, sugar,
nuts, butter, etc.
Cookies Small sweets cakes chiefly used as
snacks items.
Dream As a noun, the rich oily part of milk; as a
smooth consistency
Cream puff A round shell of pastry filled with
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whipped cream or custard
Crust The outside of loaf bread or pastry cover
of pie
Cupcake A small cake baked in a cupcake mold
Custard A cooked or baked sweetened mixture of
milk and egg.
Cut and fold A combination of two motion; cutting
vertically through the mixture or rubber
scraper across the bottom of mixing bowl
and turning over by gliding the spoon at
each turn.
Dough Flour liquid mixtures stiff enough to
knead or handle could be dough or stiff
dough
Dredge To cover completely with flour or other
mixture.
Enzymes A catalyst basically proteins produced by
living cells.
Flakiness Tendency of the crust to separate into
layers when broken.
Flour Powdery produces from milling cereal
grain, root crops, starchy vegetable and
other food.
Flute As short indention or channels, as in
edge of pie crust
Glace To coat with a thin syrup, clear jelly or
caramel, to give the product of a shiny
surface
Grease To rub a small amount of oil or fat in
frying pan to prevent sticking
Incorporate To mix, blend or fold one ingredients to
another
Icing Also called frosting, use to decorate
cakes cookies, rolls, and other foods.
Knead To mix with pressure accompanied by
folding and stretching
Leavening A process where in gas is produced in
dough or batter
Meringue Mixture of stiff beaten egg whites and
sugar
Mix To combine ingredients in any matter.
Mold To mix or knead into required
consistency and desired shaped.
Muffin Light quick bread formed from a drop
batter.
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Pastry Sweet baked goods with crust made of
enriched dough.
Pie A food baked with a pastry crust and
different fillings.
Punch To hit the dough with a fist to expel air
and reduced
Roll out To flatten dough into sheet.
Sponge cake Cake made from beaten egg whites, egg
yolks, lemon juice, and flavoring without
shortening
Starch A storage form of carbohydrates
deposited in the cell of plants.
Torte A rich cake made from the crumbs, eggs,
fruits and nuts.
Whip To incorporate air into a mixture by
breathing with a brisk even rotary
motion.
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Self- Check 1.1-1
DIRECTION: Write TRUE if the statement is correct and FALSE if the

statement is wrong. Do not look at the Answer Key before
taking the test.
1. Baking is a trade of the Philippines and began to flourish in 1960’s

2. Greeks love festivity and celebration.
3. Romans used an oven with its own chimney and had grain mills to
grind grain into flour.
4. Tortes with patterns and honey flans existed in Roman cuisine.
5. Baked products can be accompaniments to meals for many years.
6. Pastry cook become occupation for the Romans.
7. In the early 16th century the missionaries introduced the cultivation of
wheat bread.
8. Baking is a favorite technique for creating snacks, desserts, and
accompaniments.
Matching Type:
Instruction: Match Column A with Column B.W rite the letter

only.
A B
1.____ Flour liquid mixtures stiff enough to knead or
handle could be dough or stiff dough a. Pastry
2._____ A rich cake made from the crumbs, eggs, fruits
and nuts b. Cake
3.____Sweet baked goods with crust made of enriched
dough c. Bake
4._____ Mixture of stiff beaten egg whites and sugar
d. Cut n Fold
5.____ To mix with pressure accompanied by folding
and stretching e. Meringue
6.____ To cook by dry indirect heat usually in an oven
occasionally under coals on heated stones or metals
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f. Torte
7._____A combination of two motion; cutting vertically
though the mixture or rubber scraper across the
bottom of mixing bowl and turning over.
g. Knead
8.____Baked batter with a variety h. Dough
9._____ Also called frosting; use to decorate cakes
cookies, rolls and other foods. i. Icing
10._____To incorporates air into a mixture by breathing
with a brisk even rotary motion. j. Dough
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ANSWER KEY 1.1-1
TRUE OR FALSE
1. TRUE
2. FALSE
3. TRUE
4. FALSE
5. TRUE
6. TRUE
7. FALSE
8. TRUE
Matching Type
1. G
2. F
3. A
4. E
5. G
6. C
7. D
8. B
9. I
10. H
Date Developed:
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PRODUCTION NC II
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INFORMATION SHEET 1.1-2
Different Material, Tools and Equipment in Baking
After reading this Information Sheet, the trainee must be able to:
1. Understand the different materials, tools and equipment in baking.

2. Identify the different uses of materials, tools and equipment.
Introduction
Baking can be a lot of fun, but without the right equipment, it

will only cause you a lot of headaches. Just as a mechanic requires the
proper tools for fixing a car, you’re going to need the proper tools for your
baked goods. If you’re just getting into baking scene, check out the list
below, and make sure you have these tools in your kitchen. You’re going to
need them if you plan to make any kind of baked good.
STANDARD MATERIALS, TOOLS AND EQUIPMENT IN BAKING
NSF International or previously known as National Sanitation

Foundation, promulgates consensus standards for the design, construction
and installation of kitchen tools and equipment. And many states and
municipalities require that the food service operations used only NSF
certified equipment.
NSF Standard reflects the following:

1. Equipment must be easily grip and handled.
2. All food conduct surfaces must be nontoxic (under intended end-use
condition, nonabsorbent, corrosion resistant, and non-reactive).
3. All food contact surface must be smooth, that is, free of pits, cracks,
crevices and ledges, and rivet heads and volt.
4. Internal corners and edges must be rounded and smooth; external
corners and angles must be smooth and sealed
5. Coating materials must be nontoxic and easily cleaned: coating must
resist chipping and cracking.
6. Waste and waste liquids must be removed.
Date Developed:
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TOOLS AND EQUIPMENT
TOOLS/EQUPMENT USES PICTURE

Used with a powerful
motor that can
Mixers withstand long
mixing times, for
those large and
heavy jobs
Prefer a gradual set
of stainless steel
Mixing Bowl bowl, ranging from
small to extra large,
because they are
multi-functional
Used for melting

chocolate, heating
Double Boiler whip cream to make
sauces
Used for greasing

pans and for
Pastry Brushes brushing syrup unto
layer cake
Wax and Parchment

paper Help to prevent
cakes and other
baked goodies from
sticking to their
pans
Used to bakes
Jellyroll Pans cookies and other
goodies
Date Developed:
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Used for any types of
Cooling Racks cake to prevent
cooling, developing
soggy, dampened
bottom
Used to give your

cake a more
Cake boards professional looks,
as well as make pour
life easier.
Used to split cake

into layers, at least
Long Serrated Knife 12-14 inches long
Used to makes
frosting and
decorating cake
Revolving cake stand easier, using both
types to apply while
spreading toppings.
Used to pipe out and

Pastry bags and create different
accessories styles
Used as mini-
rotating stand that
Pastry Pin is held in between
your fingers to
create decorations.
Date Developed:
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107
PORTFOLIO
Used to individually
sift and eliminate
Sieve chumps in dry
ingredients
Used to cut cookie

Cookie cutter dough into specific
shapes
A wooden or marble
Rolling Pin roller, use to flat and
spread the dough
Used to create and

remove lumps from
Sifter flour and other dry
ingredients
Wire whisk Used in whipping to

corporate
ingredients
Used to measure dry

Measuring cup ingredients
Date Developed:
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PORTFOLIO
Used to measure
Measuring spoon small amount of
ingredients
Measuring cup glass Used to measure

liquid ingredients
Dietetic scale Used to measure

ingredients in grams
Oven
Used to bake cookies
and goodies
Date Developed:
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PASTRY
PRODUCTION NC II
107
PORTFOLIO
TASK SHEET 1.1-2
Title: Different standard tools/ equipment in Baking
Performance Objective: Given the necessary tools, utensils, equipment,

ingredients and supplies, the trainee must be
able to name the different tools/ equipment in
baking according to standards within 10 minutes
Supplies/Materials :Information Sheet
Equipment :
Steps/Procedure:
1. The trainee must identify the tools given.
2. The trainee must memorize the uses of the tools and
equipment given
Assessment Method: Observation with Oral Questioning
Date Developed:
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PRODUCTION NC II
107
PORTFOLIO
Performance Criteria Checklist
Task Sheet 1.1-2
Trainee’s Name:_____________ Date:________
CRITERIA
YES NO
Did you….
1. Identify the name of standard tools/equipment?
2. Memorize the uses of tools/equipment?
3. Memorize the actual photo of the standard tools/
equipment
Trainer:_____________________________ Date:_________
Date Developed:
BREAD AND MAY 2019
PASTRY
PRODUCTION NC II
107
PORTFOLIO
INFORMATION SHEET 1.1-3
Identifying the Standard Ingredients and their uses in Baking
After reading this Information Sheet, the trainee must be able to:
1. Learn the standard ingredients and their uses needed in
baking.
2. Identify its classification of ingredients in baking.
Introduction:
IDENTIFY THE STANDARD INGREDIENTS ANND ITS

CLASSIFICATION AND USES
INGREDIENTS CLASIFICATION AND USES
FLOUR Powdery produces milling cereal gains,
root crops starchy vegetable and other
foods. Most important ingredient
Uses: base form of breads, cakes, pie and

pastries
SUGAR Consist of sweet crystalline, soluble and

organic compounds that belong to the
important food component called
carbohydrates.
Uses: provide flavor and color, tenderize

products by weakening gluten strands
and provide food for yeast
Date Developed:
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Provides dough with moisture helps it
stick together water in eggs expand, help
EGG
to rise
Adds protein-firmer, drier product
Uses: to provide leavening, color,

richness, flavor, freshness and nutritive
value. They are important but the most
expensive ingredients in baking.
BAKING POWDER A White powder that is used to make

baked foods such as cakes and breads.
A powder used as a leavening agent in

making baked goods typically consist of
sodium bicarbonate
VANILLA The most frequently used flavoring in the

bakeshop it comes from the pad fruit
called a bean of a vine in the orchid
family
Uses: to give aroma of the baked
products.
CREAM OF TARTAR
A White crystalline salt used especially in

baking
Date Developed:
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PORTFOLIO
SALT
Salt is a natural mineral that consist of
chlorine and sodium.
Uses: to enhance the flavor and

sweetness of other ingredients in food.
YEAST It is unicellular organism yet each

microscopic cell contains a multitude of
enzymes capable of carrying out the most
intricate series of chemical reactions.
Uses: organism yet each microscopic cell

contain a multitude of enzymes capable
of carrying out the most intricate series
of chemical reactions.
MILK POWDER Food Standards” stipulate that MILK
BREAD must contain 4% non-fat milk
solids on the dry crumb.
Uses: responsible for the soft velvety

texture and improves the breads slicing
quality as well as the nutrition, flavor
and eating quality of baked products.
FATS The degree of richness of fruited yeast
products and buns is determined to a
great extent by their ratio of fat, which
affects their flavor, crumb texture and
storage life. A good quality cake.
Uses: to impart tenderness and improve

flavor, also assist in gas retention, thus
giving better volume and crust to baked
products.
FRUIT This will reduce water absorption from
the dough, increase yield, improve eating
quality, and increase volume by
producing more steam in the product
during baking.
Uses: reduce water absorption from the

dough, increase yield, improve eating
Date Developed:
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quality, and increase volume by
producing more steam in the product
during baking
WATER The most cheapest but delicate in

ingredients in baking.
Uses: dissolves and disperses salt and

sugars and carries sugars to the yeast
which it can only use in liquid form.
Date Developed:
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PORTFOLIO
SELF-CHECK 1.1-3
IDENTIFICATION
Instruction: Analyze the question correctly
1. It is use to Dissolve and disperses salt and sugars and carries to the
yeast which it can only use in liquid form
2. To impart tenderness and improve flavor, also assist in gas retention,

thus giving better volume and crust to baked products
3. It is responsible for the soft velvety texture and improves the breads
slicing quality as well as the nutrition, flavor and eating quality of baked
products
4. To enhance the flavor and sweetness of other ingredients in food
5. To give aroma of the baked products
6. Use to reduce water absorption from the dough, increase yield, improve
eating quality, and increase volume by producing more steam in the product
during baking
7. It is the base form of breads, cakes, pie and pastries
8. Use to provide learning, color, richness, flavor, freshness and nutritive

value. They are important but the most expensive ingredients in baking
9. It is unicellular organism yet each microscopic cell contains a multitude

of enzymes capable of carrying out the most intricate series of chemical
reactions.
10. A White powder that is used to make baked foods such as cakes and
breads.
Date Developed:
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PRODUCTION NC II
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PORTFOLIO
ANSWERS KEY 1.1-3
1. Water
2. Fat
3. Milk
4. Salt
5. Vanilla
6. Fruits
7. Flour
8. Egg
9. Yeast
10. Baking Powder
Date Developed:
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PRODUCTION NC II
107
PORTFOLIO
Preparing and Producing Soft Buns
Product characteristics that customers look for come from

the following:
1. Colour of the product when it is finally removed from the oven is
important to the visual appeal of the product. Colour stimulates the senses
and encouraged the customer to purchase.
2. Appearance is about form and shape. It is important that all pieces have
the same appearance.
3. Consistency and texture is about how it feels in the mouth when the
customer is consuming the product.
4. Moisture content adds to the shelf life and mouth feel of the product.
5. Mouth feel and eating properties
This is achieved by maintaining consistency of production. Nobody is

allowed to move away from the given formula, shape or design.
Enterprise standards will vary from enterprise to enterprise.

Consistency is the key to retaining customers.
Buns plain and fruited buns and scrolls
When proving they need to is 75% to 90% proofed before being placed
into the oven.
When baked they should have a dark golden brown colour and when
glazed with sugar syrup upon removal from the oven this will impart a
pleasing gloss to the product.
If the product has spread while baking and appears wider at the base
it means that the product was over proofed before placed into the oven.
Important to note: The optimum is approximately 12.5%; anything above

this will have a retarding effect on the dough.
Remember: Yeast is a living organism, nothing is constant.
Remember
The fermentation stage is when a lot of the dough flavor is developed
so choice of method is important.
For dough’s that have large amounts of ingredients that related the growth
of the yeast, the ferment method is better for flavor development.
Date Developed:
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Dough Mixing
This dough’s need to be well developed before the fruit is added.
Do not mix excessively after adding the fruit, as this may cause the fruit to
break up, particularly if it has been washed
Rest Period
A recovery time of approximately 10 minutes following mixing will

ensure that the dough is suitable for processing
Moulding
The dough pieces should be adequately moulded and/ or rolled.

However excessive handling will produce roughly finished products.
Baking pans and trays
There are two options for tray or pan preparation. Trays and pans may
be well-greased with minimal vegetable oil, or lined with silicone paper.
However baked products should be removed from paper before glazing.
Final Prove
Date Developed:
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A temperature of 30-40C with a relative humidity (RH) of 80-85% to
prevent skinning is recommended.
Excessive steam in the final proves will cause the formation of a tough,
leathery crust and should be avoided at all times.
Over-proving weakens the dough structure and could cause it to collapse in

the oven.
Baking
Due to the high sugar content, an oven temperature of approximately
190-210C is usually most suitable for buns and loaves.
To prevent the crust toughening and the possible collapse of the products,
steam injection should not be used.
Buns should only be baked enough to prevent collapse or shrinkage
after removal from the oven.
The shiny surface usually associated with this type of product is best
obtained by washing immediately after baking with a sugar syrup or bun
wash.
Date Developed:
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PRODUCTION NC II
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PORTFOLIO
Bun wash and glaze
Water and sugar syrup may be used with the additional of 25g per
litre of powdered gelatine.
This will prevent excessive stickiness, which causes most packaging
problems.
As the dry, shiny surface is dependent on the evaporation of the moisture in
the wash and the subsequent increase in viscosity of the sugar solution, it is
important to apply the hot wash immediately after removing the product
from the oven.
Decoration
Decoration will be similar but slightly different from product. Moist
yeast product is produced to be consumed on the day or soon after being
produced.
Date Developed:
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PRODUCTION NC II
107
PORTFOLIO
SOFT BUNS
INGREDIENTS QUANTITY
Bread flour 500 grams
Water 240 grams
Yeast 10 grams
White sugar 1 tbsp
White sugar 80 grams
Powdered milk 40 grams
Salt 10 grams
Medium sized egg 1 pc
Improver 20 grams
Lard 40 grams
Sesame seed 1 tbsp
Egg wash 1pc
Procedure:
1. Mise en place.
2. Activate the yeast (water,1 tbsp sugar, improver and yeast)
3. Combine dry ingredients (flour, salt, sugar, improver, milk)
4. Incorporate liquid (suspended yeast)
5. Knead until soft and pliable
6. Incorporate lard
7. Proof for 1 hour
8. Portion and mold into required quantity (70 grams)
9. Proof for 30 minutes
10. Bake for 15-20 minutes at 200 degree Celsius
Date Developed:
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PASTRY
PRODUCTION NC II
107
PORTFOLIO
Task sheet 1.1-4
TASK SHEET
Title: PREPARING AND PRODUCING SOFT BUNS
Performance Objective: Given the necessary tools, equipment, and
ingredients the trainee must be able to prepare and produced soft buns
within 3 hours
Supplies/Materials: Task Sheet/ Job Sheet
Equipment :
Steps/Procedure:
1. Mise en place
2. Prepare all the ingredients with accurate measurement.
3. Activate the yeast (water,1 tbsp sugar, improver and yeast)
4. Combine dry ingredients (flour, salt, sugar, improver, milk)
7. Incorporate lard
8. Proof for 1 hour
Assessment Method: Observation/Demonstration
Date Developed:
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PRODUCTION NC II
107
PORTFOLIO
Task Sheet 1.1-4
Trainee’s Name:____________________ Date:_____________
CRITERIA
Did you? YES NO
1. Use the mise en place or the preparation method?
2. Wear proper uniform before hands on laboratory?
3. Observe cleanliness and orderliness in working area?
4. Proper hygiene and sanitation?
5. Measuring ingredients accurately?
6. Follow the correct standard and procedure?
7. Maintain the cleanliness of the work area after laboratory
or implement the CAYGO method?
Trainer:________________________ Date:______________
Date Developed:
BREAD AND MAY 2019
PASTRY
PRODUCTION NC II
107
PORTFOLIO
Evidence Plan
Competency BREAD AND PASTRY PRODUCTION NC II

standard:
Unit of PREPARE AND PRODUCE BAKERY PRODUCTS
competency:
Ways in which evidence will be collected:
[tick the column]
Third party Report

Demonstration &
Observation &
Questioning
Questioning
Portfolio
Written
The evidence must show that the trainee…
 Historical Background of Baking X
 Terminologies used in baking X
 Identifying the standard tools and
X
equipment and their uses
 Identifying the standard ingredients in
X
baking and their uses
 Prepare Bakery Products (Soft Buns) X
 Recognizing the variety of Fillings and
Coating/ Icing, Glazes and Decorations for X
Bakery products
 Decorations and Presenting Bakery Products X
 Materials in packaging Bakery Products X
 Procedure in Packaging and Storing Bakery
X
Products
NOTE: *Critical aspects of competency
Date Developed:
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PRODUCTION NC II
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PORTFOLIO
TABLE OF SPECIFICATION
# of
Objectives/Content
Knowledge Comprehension Application items/
area/Topics
% of test
Historical
Background of 2 8 10
Baking
Terminologies used
3 5 8
in baking
Identifying the
standard tools and
6 3 9
equipment and their
uses
Identifying the
standard
ingredients in 3 2 5
baking and their
uses
Prepare Bakery
1 2 3
Products (Soft Buns)
TOTAL 15 20 35
Date Developed:
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PRODUCTION NC II
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PORTFOLIO
Performance Test
Specific Instruction for the Candidate
Qualification Bread and Pastry Production NC II
Unit of Competency Prepare and Produce Bakery

Products
General Instruction: Given the necessary Materials, Tools and

Equipment, Prepare and produce Soft Buns, Decorate and present
Specific Instruction:
1. Mise en place, including measuring of necessary ingredients.
2. Pre-heat the oven based on what the recipe used.
3. Activate the yeast (water, 1 tbsp. sugar, and yeast)
4.Combine dry ingredients (flour, salt, sugar, improver, milk)
5.Incorporate liquid (suspended yeast)
7. Incorporate lard
8. Proof for 1 hour
10. Proof for 30 minutes.
12. Decorate and present.
Date Developed:
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PORTFOLIO
Trainee’s Name:____________________ Date:___________________
CRITERIA
Did you? YES NO
1. Mise en place, including measuring of necessary

ingredients
2. Pre-heat the oven based on what recipe used
3. Activate the yeast (water, 1 tbsp. sugar and yeast)
4. Combine dry ingredients (flour, salt, sugar, improver,

milk)
7. Incorporate lard
8. Proof for 1 hour
12. Decorate and Present
Date Developed:
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PRODUCTION NC II
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PORTFOLIO
QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. Why do the baked goods cave in the middle after it’s baked?  
2. What is the substitute of oil for butter in a recipe? How
much would you use?  
Safety Question
3. What will you do if there is a leak on the gas hose?  
4. How do you know if the baking powder and baking soda are
still fresh  
Contingency Questions
5. How do I need to alter a recipe if I am using a convection  
oven?
6. What if all of your recipes call for unsalted butter. Can you  
use regular salted butter instead?
Job Role/ Environment Questions
7. How can you handle your student while they are having their  
activity?
8. What is the proper presentation before hands on laboratory?  
Rules and Regulations
9. What do the food regulations state with regards to gluten  
free bread?
10. What are the DO’S and DON’T’S during laboratory?  
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory
Date Developed:
BREAD AND MAY 2019
PASTRY
PRODUCTION NC II
107
PORTFOLIO
Templates for Inventory of Training Resources
Resources for presenting instruction
 Print Resources As per TR As per Remarks
Inventory
Modules
Recipes
Reference Book
 Non Print Resources As per TR As per Remarks
Inventory
Videos
Resources for Skills practice of Competency #1 ____________________________

 Supplies and Materials As per TR As per Remarks
Inventory
Cake flour 5 kilos 6 kilos
Bread Flour 5 kilos 2 kilos For replenishment
All-purpose 5 kilos 1 kilo For replenishment
Sugar 10 kilos 2 kilos For replenishment
Yeast 1 big pack ½ pack For replenishment
Butter 10 pieces 5 pcs For replenishment
Margarine 5 cups 5 cups
Butter (French bread) 5 5
Cooking oil 4 liters 2 liters For replenishment
Lard 2 kilos 1 kilo For replenishment
All-purpose cream 10 boxes 5 boxes For replenishment

(250gr/box)
Whipping cream 5 kilos 2 kilos For replenishment
Confectioner sugar 5 kilos 1 kilo For replenishment
Date Developed:
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PRODUCTION NC II
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PORTFOLIO
Knox gelatin 3 boxes (12 1 box For replenishment
packs/box)
Flaked almonds 2 kilos 1 kilo For replenishment
Chocolate chips 2 kilos ½ kilo For replenishment
Chocolate, shredded 2 kilo 1 kilo For replenishment
Cherries with stem 2 cans 2 cans
Cherries 2 cans 2 cans
Food colors 6 bottles 6 bottles
Tropical fruits 2 kilos For replenishment

(lemon)
Whole wheat, rye, multi grain 3 kilos 1 kilo For replenishment
 Tools As per TR As per Remarks

Inventory
Measuring cup, solid 12 12 Complete
Measuring cup, liquid (250 & 12 12 Complete

500 ml)
Measuring spoon 25 25 Complete
Cake turn table 3 3 Complete
Decorating tips 20 20 Complete
Rolling pins 6 6 Complete
Pie pan sizes 6, 8, 10 6 6 Complete
Sheet pans 6 6 Complete
Pie cutter 6 6 Complete
Rubber scrapper 6 6 Complete
Palette knife 6 6 Complete
Cake stand with tier 6 6 Complete
Cake pillars 6 6 Complete
Sauce pan, s/s 6 6 Complete
Ladles s/s 6 6 Complete
Date Developed:
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Knives s/s with plastic handle 6 6 Complete
Chopping board, color coded 6 6 Complete
Scale 2, 10 kgs 6 6 Complete
Grater 6 6 Complete
Wooden spoons 6 6 Complete
Beaters 6 6 Complete
Mixing bowl ( 6 pcs per set) 12 sets 12 sets Complete
Wire whisk 6 6 Complete
Muffin pan, small 6 6 Complete
Muffin pan, medium 6 6 Complete
Muffin pan, big 6 6 Complete
Loaf pan, small 6 6 Complete
Loaf pan, medium 6 6 Complete
Loaf pan, big 6 6 Complete
Rectangular pan 1x8x8 4 4 Complete
Round pan 6,8, 10, 12, 14, 16 6 6 Complete
Pie pan 6 6 Complete
Flour sifter 6 6 Complete
Strainer 6 6 Complete
Double boiler 3 3 Complete
Piping bags 0 0 Reproduction

Coupler 0 0 Reproduction
 Equipment As per TR As per Remarks
Inventory
Commercial Mixers with 6 5 For replacement

complete attachments
Mechanical Dough roller 1 1 Complete
Decker oven 1 1 Complete
Date Developed:
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Compressor 1 1 Complete
Dough cutter 1 1 Complete
Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.
Date Developed:
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PRODUCTION NC II
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Supervise
Work-Based
Learning
Date Developed:
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FORM 1.1 SELF-ASSESSMENT CHECK
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.
BASIC COMPETENCIES
CAN I…? YES NO
1.Participate in workplace and communication
1.1 Obtain and convey workplace information √
1.2 Participate in workplace meetings and discussions √
1.3 Complete relevant work related documents √
2. Work in team environment
2.1 Describe team role and scope √
2.2 Identify own role and responsibility within team √
2.3 Work as a team member √
3.Practice Career Professionalism
3.1 Integrate personal objectives with organizational √
goals
3.2 Set and meet work priorities √
3.3 Maintain professional growth and development √
4. Practice Occupational Health and Safety procedures
4.1 Identify hazards and risks √
4.2 Evaluate hazards and risks √
4.3 Control hazards and risks √
4.4 Maintain OHS awareness √
Date Developed:
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PRODUCTION NC II
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PORTFOLIO
COMMON COMPETENCIES
CAN I…? YES NO
5. 1. Perform workplace and safety practices
1.1.3 Follow workplace procedures for health, safety and √
security practices
1.1.4 Deal with emergency situations √
1.1.3 Maintain safe personal presentation standards √
6. Provide effective customer service
2.1.1 Greet customer √
2.2.2 Identify customer needs √
2.3.3 Deliver service to customer √
2.4.4 Handle queries through telephone, fax machine √
internet and e-mail
2.5.5 Handle complaints evaluation and recommendations √
7. Observe workplace hygiene procedures
3.1.1 Follow hygiene procedures √
3.2.3 Identify and prevent hygiene risks √
8. Develop and update industry knowledge
4.1.1 Seek information on the industry
4.2.2 Update industry knowledge √
5. Perform computer operations
5.1.1 Plan and prepare for task to be undertaken √
5.2.2 Input data into computer √
5.3.3 Access information using computer √
5.4.4 Produce output data using computer system √
5.5.5 Maintain computer equipment and systems √
Date Developed:
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PRODUCTION NC II
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PORTFOLIO
CORE COMPETENCIES
CAN I…? YES NO
1. Prepare and Produce Bakery Products √
1.1 Prepare bakery Products √
1.2 Decorate and present bakery products √
1.3 Store Bakery Products √
2. Prepare and Produce Pastry Products
2.1 Prepare Pastry Products √
2.2 Decorate and present pastry products √
2.3 Store Pastry Products √
3. Prepare and Present gateaux, tortes and cakes
3.1 Prepare sponge and cakes √
3.2 Prepare and use fillings √
3.3 Decorate cakes √
3.4. Present Cakes √
3.5 Store cakes √
4. Prepare and display petit fours
4.1 Prepare iced petit fours
4.2 Prepare fresh petit fours √
4.3 Prepare marzipan petit fours √
4.4 Prepare caramelized petit fours √
4.5 Display petit fours √
4.6 Sore petit fours √
5. Present desserts
5.1 Present and serve plated dessert √
5.2 Plan, prepare and present dessert buffet selection √
or plating
5.3 Store package and desserts √
Date Developed:
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PASTRY
PRODUCTION NC II
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PORTFOLIO
Evidences/Proof of Current Competencies
Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation
Current
Proof/Evidence Means of validating
competencies
Prepare and Training Certificate Evaluate the authenticity
Produce Pastry and validity of the
Products certificate
Present gateaux, using criteria checklist
tortes and cakes
display petit fours using criteria checklist
Present desserts Training Certificate Evaluate the authenticity
and validity of the
certificate
Date Developed:
BREAD AND MAY 2019
PASTRY
PRODUCTION NC II
107
PORTFOLIO
Identifying Training Gaps
From the accomplished Self-Assessment Check (Form 1.1) and the

evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.
Form 1.3 Summary of Current Competencies Versus Required

Competencies
Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
Produce Bakery Produce Bakery
Products Products
Prepare bakery Products Prepare bakery
Products
Decorate and present Decorate and
bakery products present bakery
products
Store Bakery Products Store Bakery
Products
Produce Pastry Produce Pastry
Products Products
Prepare Pastry Products Prepare Pastry
Products
Decorate and present Decorate and present
pastry products pastry products
Store Pastry Products Store Pastry Products
3. Prepare and Present 3. Prepare and
gateaux, tortes and Present gateaux,
cakes tortes and cakes
Prepare sponge and cakes Prepare sponge and
cakes
Prepare and use fillings Prepare and use
fillings
Decorate cakes Decorate cakes
Date Developed:
BREAD AND MAY 2019
PASTRY
PRODUCTION NC II
107
PORTFOLIO
Present Cakes Present Cakes
Store cakes Store cakes

4. Prepare and display 4. Prepare and
petit fours display petit
fours
Prepare iced petit fours Prepare iced petit
fours
Prepare fresh petit fours Prepare fresh petit
fours
Prepare marzipan petit Prepare marzipan
fours petit fours
Prepare caramelized petit Prepare caramelized
fours petit fours
Display petit fours Display petit fours
Sore petit fours Sore petit fours
5. Present desserts 5. Present
desserts
Present and serve plated Present and serve
dessert plated dessert
Plan, prepare and present Plan, prepare and
dessert buffet selection or present dessert
plating buffet selection or
plating
Date Developed:
BREAD AND MAY 2019
PASTRY
PRODUCTION NC II
107
PORTFOLIO
Form No. 1.4: Training Needs
Module
Gaps Title/Module of Duration (hours)
Instruction
Prepare bakery Products
Decorate and present 1. Preparing
bakery products and Producing 7 hours
Store Bakery Products Bakery
Products
Date Developed:
BREAD AND MAY 2019
PASTRY
PRODUCTION NC II
107
PORTFOLIO
TRAINING PLAN
Qualification: BREAD AND PASTRY PRODUCTION NC II
Date
Trainees’ Training Training Mode of Facilities/Tools Assessment
Staff Venue and
Requirements Activity/Task Training and Equipment Method
Time
Prepare and produce bakery products
Select ingredients, Dual Training Trainer, Measuring cups Mt.Carmel Practical
measurement and system Training Training questioning
LO1. Measuring spoon
weight according to Coordinator Center Written exam
Preparing bakery recipe and Measuring cup
Bakery
products standards glass
Supervisor 7 Hours
Baker’s
Mixing bowl Actual
And Percent Demonstration
Identify the different Utility bowl
Baker
bake products Rubber scraper
Dohan
Prepare select the Flat spatula Bakeshop
equipment
Cake molder
Flat sheet
Use the required
oven temperature to Pastry brush
bake products Monkey dish
Rolling pin
Wire whisk
LO2. Select the variety of Trainer, Electric hand Mt.Carmel Practical 6 hours
fillings and icing, the Training mixer Training questioning
Decorating and Dual Training
bakery appropriate Coordinator Oven Center
Presenting System Written exam
Date Developed:
BREAD AND PASTRY May 2019

PRODUCTION NC II Developed by: Page 67 of 107
PORTFOLIO Anaoah Rose D. Belleza
products techniques Bakery Measuring tools
Supervisor (measuring cup, Baker’s Actual
measuring spoon,
Correct application And Percent Demonstration
dietetic scale,
in finishing and Baker measuring cup
strong baked glass) spatula, Dohan
products mixing bowl, Bakeshop
pastry bag,
pastry tip, paper
box, plate,
Ziploc,, foil,
LO 3 STORING BAKERY PRODUCTS
Identify the Trainer, plastic wrapper, Mt.Carmel Practical
standard operating Training ribbon Training questioning,
procedures in Coordinator Center
storing bakery Dual training
Bakery
products system Written exam
Supervisor 2 hours
Baker’s
And Percent
Select the Actual
Baker
appropriate Demonstration
packaging Dohan
Bakeshop
Date Developed:

Technical Education and Skills Development Authority
MT.CARMEL AGRI-TOURISM AND TRAINING CENTER INC.
TRAINEE’S RECORD BOOK
I.D.
Trainee’s No.002
NAME : JOYCE MADEL D. LUCAS

QUALIFICATION : BREAD AND PASTRY
PRODUCTION NC II
TRAINING :
DURATION 105 hours
TRAINER : ANAOAH ROSE D. BELLEZA
Date Developed:

Instructions:
This Trainees’ Record Book (TRB) is intended to serve NOTES:
as record of all accomplishment/task/activities while
undergoing training in the industry. It will eventually become
evidence that can be submitted for portfolio assessment and
for whatever purpose it will serve you. It is therefore
important that all its contents are viably entered by both the
trainees and instructor.
The Trainees’ Record Book contains all the required
competencies in your chosen qualification. All you have to do
is to fill in the column “Task required” and “Date
Accomplished” with all the activities in accordance with the
training program and to be taken up in the school and with
the guidance of the instructor. The instructor will likewise
indicate his/her remarks on the “Instructors Remarks”
column regarding the outcome of the task accomplished by
the trainees. Be sure that the trainee will personally
accomplish the task and confirmed by the instructor.
It is of great importance that the content should be
written legibly on ink. Avoid any corrections or erasures and
maintain the cleanliness of this record.
This will be collected by your trainer and submit the
same to the Vocational Instruction Supervisor (VIS) and shall
form part of the permanent trainee’s document on file.
THANK YOU.
Date Developed:

UNIT OF COMPETENCY: PREPARE AND PRODUCE
BAKERY PRODUCTS
UNIT OF COMPETENCY: PREPARE AND PRODUCE
NC LEVEL II BREAD AND PASTRY PASTRY PRODUCTS
PRODUCTION NC II
NC LEVEL II BREAD AND PASTRY
PRODUCTION NC II
Learning Task/Activity Date Instructors
Outcome Required Accomplishe Remarks
Learning Task/Activity Date Instructors
d
Outcome Required Accomplished Remarks
1.Prepare Preparing
bakery Bakery 1.Prepare Preparing
May 23,2019 Competent
products Products bakery Bakery Products May 25,2019 Competent
product
2. Decorate Decorating and s
and presenting May 23,2019 Competent
present bakery product 2. Decorate Decorating and
Bakery and present presenting
May 25,2019 Competent
product Bakery bakery product
product
3. Store Storing bakery May 23,2019
bakery products Competent
3. Store Storing bakery May 25,2019
products
bakery products Competent
products
Trainee’s Signature Trainer’s Signature
Date Developed:

UNIT OF COMPETENCY: PREPARE AND PRESENT UNIT OF COMPETENCY: PREPARE AND DISPLAY PETITS
GATEAUX, TORTES AND CAKES FOURS
NC LEVEL II BREAD AND PASTRY NC LEVEL II BREAD AND PASTRY
PRODUCTION NC II PRODUCTION NC II
Learning Task/Activity Date Instructors Learning Task/Activity Date Instructors

Outcome Required Accomplished Remarks Outcome Required Accomplished Remarks
1. Prepare Preparing 1. Prepare iced Preparing iced Competent

sponge sponge and petits fours and petits
May 27,2019 Competent May 29,2019
and cakes fours
cakes 2. Prepare Preparing May 29,2019 Competent
fresh petits fresh petits
2. Prepare Preparing May 27,2019 Competent fours fours
and use and using of 3. Prepare Preparing May 29,2019 Competent
fillings fillings marzipan marzipan petit
3. Decorate Decorating May 27,2019 Competent petits fours fours
cakes cakes
4. Prepare Preparing May 29,2019 Competent
4. Present Presenting May 27,2019 Competent caramelized caramelized
cakes cake petits fours petits fours
5. Store Storing cakes May 27,2019 Competent
cake 5. Display Displaying May 29,2019 Competent
s petits fours petits fours
6. Store petits Storing May 29,2019 Competent

fours petits fours

Date Developed:

UNIT OF COMPETENCY: PRESENT DESSERTS
NC LEVEL II BREAD AND PASTRY
PRODUCTION NC II
Learning Task/Activit Date Instructors

Outcome y Required Accomplished Remarks
1. Present Presenting June 01,2019 COMPETENT
and serve serve plated
plated desserts
desserts
2. Plan, Planning, June 01,2019 COMPETENT
prepare preparin
and present g and
dessert presenti
buffet ng
selection or dessert
plating buffet
selection
or
plating
3. Store and Storing and June 01,2019 COMPETENT
package packaging
desserts desserts
Date Developed:

Average Ratings
TRAINEE’S PROGRESS SHEET
Name : JOYCE MADEL LUCAS Trainer : ANAOAH ROSE D. BELLEZA

Qualification : BREAD AND PASTRY Nominal : 105 HOURS
PRODUCTION NC II Duration
Training Date Date Trainee’s Supervisor’s

Units of Competency Training Activity Rating
Duration Started Finished Initial Initial
1.Prepare bakery Preparing 1.4 HOUR May May Competent
products Bakery Products 20,2019 20,2019
2. Decorate and present Decorating and 1.4 HOUR May May Competent
Bakery product presenting bakery 20,2019 20,2019
product
3. Store bakery products Storing bakery 1.4 HOUR May May Competent
products 20,2019 20,2019
Total 7 hours Competent
Date Developed:
BREAD AND PASTRY MAY 2019
Training Activity Matrix
Venue
Facilities/T
Training Date &
Trainee ools and (Workstat Remarks
Activity Time
Equipment ion/
Area)
Prayer
Recap of
Activities 8:00 AM
Unfreezing All to 8:30
Activities trainees AM
Feedback of
Training
Rejoinder/Moti
vation
Preparing Roselynn
Bakery Baggao
Products
Robert Measuring
Babida cups
Measuring
Arnel spoon
Balubar
Measuring
Johnsen cup glass Mt.Carmel
Obrero Training
Mixing bowl observations
Center
Utility bowl on the
Pattie
9:00- progress of
Aquino Rubber Baker’s 10:40 each trainee
scraper Percent AM for the day
Manny
Flat spatula will be
Villar
written here
Cake molder Dohan
Floranne Flat sheet Bakeshop
Bragas
Pastry brush
Julien Monkey dish
eduarte
Rolling pin
Lito Lapid Wire whisk
Rosemarie
Millare
BREAD AND Date Developed:
PASTRY MAY 2019
PRODUCTION NC Developed by:
Page 75 of
II 107
PORTFOLIO
Decorating and Jessica Electric hand
presenting Besas mixer
bakery product Oven
Verna Measuring
Guerson tools
(measuring 11:AM-
Joyce cup, 12:40 observations
Madel measuring PM on the
Lucas Data
spoon, progress of
Center
dietetic each trainee
Jamie Dias College
scale, for the day
measuring will be
Kathlyne cup glass) written here
Elvenia spatula,
Joan Ace mixing bowl,
pastry bag,
Cess Arce pastry tip,
paper box,
plate,
Ziploc,, foil,
Jordan
Belleza
Crystal
Buentipo
Rose Sanel
Rosario
plastic
observations
Melvin wrapper,
Data on the
Jaquais ribbon
Center 1:00 progress of
Storing bakery needed for
College PM-2:40 each trainee
products Judielyn the
PM for the day
Duque workstation
will be
and activities
written here
Dessa here)
Raquipo
Jodel
Banayos
Armie
Dizon
NinaDelPila

PASTRY MAY 2019
Page 76 of
II 107
PORTFOLIO
Preparing All Measuring
Pastry Trainees cups
Products Measuring Mt. Carmel 9:00-10:40 observations
spoon Training AM on the
Measuring Center progress of
cup glass each trainee
for the day
Mixing
will be
bowl
written here
Utility bowl
Rubber
scraper
Flat
spatula
Cake
molder
Flat sheet
Pastry
brush
Monkey
dish
Rolling pin
Wire whisk
Decorating All Electric
and Trainees hand mixer Mt. Carmel observations
presenting Oven Training on the
pastry 11:AM-
Measuring Center progress of
products 12:40 PM
tools each trainee
(measuring for the day
cup, will be
measuring written here
spoon,
dietetic
scale,
measuring
cup glass)
spatula,
mixing
bowl,
pastry bag,

PASTRY MAY 2019
Page 77 of
II 107
PORTFOLIO
pastry tip,
paper box,
plate,
Storing All plastic Mt. Carmel 1:00 PM- observations
Pastry Trainees wrapper, Training 2:40 PM on the
Products ribbon Center progress of
each trainee
for the day
will be
written here
Preparing Roselynn Measuring
sponge and Baggao cups
cakes Measuring
Robert observations
spoon
Babida on the
Measuring progress of
Arnel cup glass each trainee
Balubar for the day
Mixing
Mt.Carmel will be
bowl 3:00 pm- written here
Johnsen Training
Utility bowl 5:00pm
Obrero Center
Rubber
Pattie scraper
Aquino Baker’s
Flat
Percent
spatula
Manny
Villar Cake
molder Dohan
Floranne Bakeshop
Flat sheet
Bragas
Pastry
Julien brush
eduarte Monkey
dish
Lito Lapid
Rolling pin
Wire whisk
Preparing All Measuring 9:00-10:40
and using Trainees spoon AM observations
of filling Measuring on the
cup glass progress of
each trainee
Mixing
for the day
bowl
will be

PASTRY MAY 2019
Page 78 of
II 107
PORTFOLIO
Utility bowl written here
Rubber
scraper
Flat
spatula
Wire whisk
Decorating All Electric 11:AM- observations
cakes Trainees hand mixer Mt. Carmel 12:40 PM on the
progress of
Oven Training
each trainee
Measuring Center
for the day
tools
will be
(measuring
written here
cup,
measuring
spoon,
dietetic
scale,
measuring
cup glass)
spatula,
mixing
bowl,
pastry bag,
pastry tip,
paper box,
plate,
Presenting All cake board Mt. Carmel 1:00 PM- observations
cakes Trainees Training 2:40 PM on the
cake stand
Center progress of
cake box each trainee
ribbon for the day
will be
written here
Storing All plastic Mt. Carmel 3:00 pm- observations
cakes Trainees wrapper, Training 5:00pm on the
ribbon Center progress of
each trainee
for the day
will be
written here
Preparing All Plate Mt. Carmel 9:00-10:40 observations
iced petit Trainees Training AM on the
Cutting
progress of
PASTRY MAY 2019
Page 79 of
II 107
PORTFOLIO
fours tools Center each trainee
for the day
Chopping
will be
board Baker’s written here
Rolling pin Percent
Toothpicks
Dohan
Bakeshop
Preparing All Plate Mt. Carmel 11:AM- observations
fresh petit Trainees Training 12:40 PM on the
Cutting
fours Center progress of
tools
each trainee
Chopping for the day
board Baker’s will be
Percent written here
Rolling pin
Toothpicks
Dohan
Bakeshop
Preparing All Plate Mt. Carmel 1:00 PM- observations
marzipan Trainees Training 2:40 PM on the
Cutting
petit fours Center progress of
tools
each trainee
board will be
Rolling pin written here
Toothpicks
Preparing All Plate Mt. Carmel 3:00 pm- observations

caramelized Trainees Training 5:00pm on the
Cutting
petit fours Center progress of
tools
each trainee
board will be
Rolling pin written here
Toothpicks
Display All Plate Mt. Carmel 9:00-10:40 observations

petit fours Trainees Training AM on the
Cutting
Center progress of
tools
each trainee
PASTRY MAY 2019
Page 80 of
II 107
PORTFOLIO
board will be
written here
Rolling pin
Toothpicks
Cake stand
Storing All Plate Mt. Carmel 11:AM- observations
petit fours Trainees Training 12:40 PM on the
Cling wrap
Center progress of
Plastics each trainee
Ribbon for the day
will be
box written here
Presenting All Plate Mt. Carmel 1:00 PM- observations
and serving Trainees Training 2:40 PM on the
Cling wrap
plated Center progress of
dessert Plastics each trainee
Ribbon for the day
will be
box written here
Planning, All Plate Mt. Carmel 3:00 pm- observations
preparing, Trainees Training 5:00pm on the
Cling wrap
presenting Center progress of
dessert Plastics each trainee
buffet Ribbon for the day
selection or will be
plating box written here
Storing All Plate Mt. Carmel 9:00-10:40 observations
package Trainees Training AM on the
Cling wrap
and Center progress of
desserts Plastics each trainee
Ribbon for the day
will be
box written here

PASTRY MAY 2019
Page 81 of
II 107
PORTFOLIO
Date Developed:
Date Developed:
TRAINING SESSION EVALUATION FORM
INSTRUCTIONS:
This post-training evaluation instrument is intended to measure how
satisfactorily your trainer has done his job during the whole duration of
your training. Please give you honest rating by checking on the
corresponding cell of your response. Your answers will be treated with
utmost confidentiality.
TRAINERS/INSTRUCTORS
1 2 3 4 5
Name of Trainer:
9. Orients trainees about CBT, the use of CBLM /
and the evaluation system
10. Discusses clearly the unit of competencies /
and outcomes to be attained at the start of every
module
11. Exhibits mastery of the subject/course /
he/she is teaching
12. Motivates and elicits active participation from /
the student or trainees
13. Keeps records of evidence/s of competency /
attainment of each student/trainees
14. Instill value of safety and orderliness in the /
classrooms and workshops
15. Instills the value of teamwork and positive /
work values
16. Instills good grooming and hygiene /
17. Instills value of time /
18. Quality of voice while teaching /
19. Clarity of language/dialect used in teaching /
20. Provides extra attention to trainees and /
studnts with specific learning needs
21. Attends classes regularly and promptly /
22. Shows energy and enthusiasm while teaching /
23. Maximizes use of training supplies and /
materials
24. Dresses appropriately /
[ Date Developed:
BREAD AND
PASTRY MAY 2019
PRODUCTION Developed by: Page 84 of
NCII ANAOAH ROSE D. 107
BELLEZA
PORTFOLIO
25. Shows empathy /
26. Demonstrates self-control /
This post-training evaluation instrument is intended to measure how

satisfactorily you trainer prepared and facilitated your training. Please give
your honest rating by checking on the corresponding cell of your response.
Your answers will be treated with utmost confidentiality.
Use the following rating scales:
5 – Outstanding
4 – Very Good/ Very Satisfactory
3 – Good/ Adequate
2 – Fair/ Satisfactory
1 – Poor/ Unsatisfactory
PREPARATION 1 2 3 4 5
1. Workshop layout conforms with the /
components of a CBT workshop
2. Number of CBLM is sufficient /
3. Objectives of every training session is well /
explained
4. Expected activities/ outputs are clarified /
DESIGN AND DELIVERY 1 2 3 4 5
1. Course contents are sufficient to attain /
objectives
2. CBLM are logically organized and presented /
3. Information Sheet are comprehensive in /
providing the required knowledge
4. Examples, illustrations, and demonstrations /
help you learn
5. Practice exercises like Task/Job Sheets are /
sufficient to learn required skills
6. Valuable knowledge are learned through the /
contents of the course
7. Training Methodologies are effective /
8. Assessment Methods and evaluation system /
are suitable for the trainees and the
competency
[ Date Developed:
BREAD AND
PASTRY MAY 2019
BELLEZA
PORTFOLIO
9. Recording of achievements and competencies /
acquired is prompt and comprehensive
10. Feedback about the performance of /
learners are given immediately
TRAINING FACILITIES/RESOURCES 1 2 3 4 5
1. Training Resources are adequate /
2. Training Venue is conducive and appropriate /
3. Equipment, Supplies and Materials are /
Sufficient
4. Equipment, Supplies and Materials are /
suitable and appropriate
5. Promptness in providing Supplies and /
Materials
SUPPORT STAFF 1 2 3 4 5
1. Support Staff are accommodating /
[ Date Developed:
BREAD AND
PASTRY MAY 2019
BELLEZA
PORTFOLIO
SUPERVISED INDUSTRY TRAINING OR ON THE JOB TRAINING
EVALUATION FORM
Dear Trainees:
The following questionnaire is designed to evaluate the effectiveness of the
Supervised Industry Training (SIT) or On the Job Training (OJT) you had
with the Industry Partners of (your institution). Please check the
appropriate box corresponding to your rating of each question asked. The
results of this evaluation shall serve as a basis for improving the design and
management of the SIT in SICAT to maximize the benefits of the said
Program. Thank you for your cooperation.
Legend:
5– Outstanding
4– Very Good/ Very Satisfactory
3– Good/ Adequate
2– Fair/ Satisfactory
1– Poor/ Unsatisfactory
NA – Not Applicable
Item
Question Ratings
No.
Institutional Evaluation 1 2 3 4 5 NA
Has (your institution) conducted an
orientation about the SIT/OJT program,
1 X
the requirements and preparations needed
and its expectations?
Has (your institution) the provided X
necessary assistance such as referrals or
2
recommendations in finding the company
for your OJT?
Has (your institution) showed coordination X
3 with the Industry Partner in the design and
supervision of your SIT/OJT?
Has your in-school training adequate to X
4 undertake Industry partner assignment
and its challenges
5 Has (your institution) monitored your X
[ Date Developed:
BREAD AND
PASTRY MAY 2019
BELLEZA
PORTFOLIO
progress in the Industry?
Has the supervision been effective in X
6 achieving you OJT objectives and providing
feedbacks when necessary?
Did (your institution) conduct assessment X
7 of your SIT/OJT program upon
completion?
Were you provided with the results of the X
8 Industry and (your institution)’s
assessment of your OJT?
Comments/Suggestions:
[ Date Developed:
BREAD AND
PASTRY MAY 2019
BELLEZA
PORTFOLIO
Item
Question Ratings
No.
INDUSTRY PARTNER 1 2 3 4 5 NA
Was the industry partner appropriate for /
1 the type of training required and/or
desired?
Has the industry partner designed the /
2 training to meet your objectives and
expectations?
Has the industry partner showed /
3 coordination with (your institution) in the
design and supervision of the SIT/OJT?
Has the Industry Partner and its staff /
4 welcomed you and treated you with respect
and understanding?
Has the industry partner facilitated the /
training, including the provision of
5 necessary resources such as facilities and
equipment needed to achieve your OJT
objectives?
Has the Industry Partner assigned a /
6 supervisor to oversee your work or
training?
Was the supervisor effective in supervising /
7 you through regular meetings,
consultations, and advise?
Has the training provided you with the /
necessary technical and administrative
8
exposure of real world problems and
practices?
Has the training program allowed you to /
9 develop self-confidence, self-motivation and
positive attitude towards work?
Has the experience improved your personal /
10
skills and human relations?
Are you satisfied with your training in the /
11
Industry?
[ Date Developed:
BREAD AND
PASTRY MAY 2019
BELLEZA
PORTFOLIO
Comments and Suggestions:
Signature:_____________________________
Printed Name: ________________________ Qualification: __________________
Host Industry Partner:________________ Supervisor: ____________________
Period of Time
Training: ___________________ Instructor: _____________________
[ Date Developed:
BREAD AND
PASTRY MAY 2019
BELLEZA
PORTFOLIO
Maintain
Training
Facilities
[ Date Developed:
BREAD AND
PASTRY MAY 2019
BELLEZA
PORTFOLIO
WORKSHOP LAYOUT
FIRE
EXIT
[ Date Developed:
BREAD AND
PASTRY MAY 2019
BELLEZA
PORTFOLIO
Template #1
OPERATIONAL PROCEDURE
Equipment Type Refrigerator
Equipment Code ROO3
Location Kitchen
Operation Procedure:
1. Inspect the refrigerator if functioning.
2. Turn on the bottom for desired temperature.
3. Wait an hour to check the desired temperature 4 hours to be exact or a
day.
4. Check if the refrigerator is clean before
5. Placing all the baked goods with frosting and icing.
6. To defrost the refrigerator, unplug the socket
7. Clean the refrigerator using wet cloth and remove all the shelves to wash
with dishwashing liquid.
8. Wipe the refrigerator using dry cloth and sanitize
9. Plug the socket and ready to use.
Approved by:___________________________
[ Date Developed:
BREAD AND
PASTRY MAY 2019
BELLEZA
PORTFOLIO
Template #2
HOUSEKEEPING SCHEDULE
Qualificati 2nd floor room
Bread and Pastry NCII Station/Bldg
on 201
Area/Sect
KITCHEN
ion
In-Charge Anaoah Rose D. Belleza
Schedule for the 2nd Semester, 2011
Responsi Dai Eve Wee Ever Mon Rema
ACTIVITIES ble ly ry kly y thly rks
Person oth 15th
er Day
Day
1. Clean and check Jordan /
the equipment/ Rey
utensils from any
liquid; wipe and Jessica
dry
2. Clean and Joyce /
sanitize the
refrigerator Dessa
3. Clean and Roselyn /
arrange shelves in
designated place Robert
4. Clean and check Jodel /
the refrigerator
from Julien
• rust
• unnecessary
materials and
spilled liquid
5. Clean and check Judielyn /
working area
ventilation and Melvin
illumination by
dusting
lamps/bulbs;
replacing non-
functional lamps
and keeping
exhaust clean
[ Date Developed:
BREAD AND
PASTRY MAY 2019
BELLEZA
PORTFOLIO
6. clean and check Pattie /
The maintain
Pantry Area Johnsen
-free of dust, not

damp
-tools must be in
appropriate
positions/
location
-with visible labels/

signage
7. Clean, inspect Cess /
air conditioning
equipment: Joyce
• keep screen
and filter free
from dust/rust
• Check selector
knobs if in
normal
positions and
are functional
• Check if
drainage is OK
8. Clean, check and Melvin /
maintain storage
cabinets for Arnel
tools/utensils
• Free of dust,
not damp
• properly
arranged
• With visible
labels/signage
• Logbook and
forms are
complete, in
order and
updated
[ Date Developed:
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PASTRY MAY 2019
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9. Clean and check Jordan /
the food items
inside the Jessica
refrigerator
• Urinals, bowls,
wash basins,
walls and
partitions are
free from
stains, dirt,
oils, graffiti and
unnecessary
objects;
• Ceilings free
from cobwebs
and dangling
items
• Floor is kept
dry; no broken
tiles or
protruding
objects
• Equipped with
dipper and
pails; properly
located after
use
• Water systems
is functional:
no
dripping/dama
ged faucets or
pipes
• Drainage
system is
working, no
water-clogged
areas
• No offensive
odor
• Lights
/Ventilation –
[ Date Developed:
BREAD AND
PASTRY MAY 2019
BELLEZA
PORTFOLIO
OK
10. Clean and Johnsen /

check wash the
food items inside Pattie
the refrigerator
11. Clean and clean Rosemari /
the lavatory area: e
-free from oils, Robert

molds, stains or
graffiti
-Drainage system is
functional; no
dripping faucets
or leaking pipes
-Free from left over

foods
12. Clean and Rose /
maintain working
are surrounding Manny
by sweeping/
removing fallen
leaves, branches,
debris and other
refuse,
impounded wate.
Approved by:___________________________
[ Date Developed:
BREAD AND
PASTRY MAY 2019
BELLEZA
PORTFOLIO
Template #3
WORKSHOP HOUSEKEEPING SCHEDULE

DAILY TASK YES NO
Dispose segregated waste; clean garbage cans 
Sweep floors; if wet, wipe dry 
Wipe and clean whiteboards 
Clean and arrange working tables 
Clean and check mounting of machines/equipment 
Before leaving, collect stubs and other welding wastes. 
WEEKLY TASK YES NO
Clean posters, visual aids and update 
accomplishment/Progress Charts
Clean bulbs/lamps/ceilings/walls 
Clean/Wash of windows/glasses/mirrors 
Clean and check tools, machines, supplies, materials 
Sanitize garbage receptacles 
Empty water collector; clean body of Water Dispenser 
MONTHLY TASK YES NO
Conduct inventory 
Clean and arrange tool room 
Inspect electrical system; clean cables, wires 
Clean instructional materials & modules; arrange and put in 
order
Inspect and clean air-conditioning equipment filter; clean body 
Approved by:___________________________
[ Date Developed:
BREAD AND
PASTRY MAY 2019
BELLEZA
PORTFOLIO
Template #4
EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE Refrigerator
EQUIPMENT CODE RF 003
LOCATION Kitchen
Schedule for the Month of March
ACTIVITIES MANPOWER Daily Eve Wee Ever Mont Remarks
ry kly y hly
Oth 15th
er Day
Day
1. clean on Trainer’s 
the top of RAC
the Technician
refrigerator
with
cleanser
2. Check the Trainer’s 
refrigerator RAC
and Technician
temperature
selection
knob if it is
well-
secured/
attached
and well
functioned
3. check and Trainer’s 
clean the RAC
surface, Technician
sides of the
refrigerator
including
the
refrigerator
door
[ Date Developed:
BREAD AND
PASTRY MAY 2019
BELLEZA
PORTFOLIO
4.Remove the Trainer’s 
refrigerator RAC
racks and Technician
shelves…wa
sh them in
the sink
with
cleanser
5. check/ Trainer’s 
clean inside RAC
the Technician
refrigerator;
wipeburnt
food
particles
and liquid;
6. inspect the Trainer’s 
power RAC
source or Technician
the socket of
the
refrigerator
7. Check if Trainer’s 
there is RAC
damage on Technician
the
refrigerator
Remarks:
Trainer: ANAOAH ROSE D. BELLEZA
Approved by:___________________________
[ Date Developed:
BREAD AND
PASTRY MAY 2019
BELLEZA
PORTFOLIO
Template #5
WORKSHOP INSPECTION CHECKLIST
Qualification Bread and Pastry Production NCII

Anaoah Rose D.
Area/Section Kitchen In-Charge
Belleza
YES NO INSPECTION ITEMS

1. Is the refrigerator equipment clean and sanitized?
2. Are the shelves properly arranged into their designated
place?
3. Are the cooling/storing equipment’s and tools dry and free

from unnecessary odor?
4. Are preparation tables clean and free from damaged?
5. Are all areas clean, neat and without unnecessary odor?
6. Is the laboratory/work area well lighted and well

ventilated?
7. Is the pantry room clean orderly arranged?
8. Is the air conditioning equipment clean and functional?
9. Is the lavatory area clean, sanitized, and free of molds and

left over foods?
10. Are the laboratory/work area surrounding clean and no

obstruction on pathway?
11. Are the walls, ceilings, floor, and windows clean?
12. Are there areas for segregation to dispose waste

materials?
Remarks:
[ Date Developed:
BREAD AND
PASTRY MAY 2019
BELLEZA
PORTFOLIO
Inspected by: Santiago Cruz Date: JUNE 02,2019
Template #6
EQUIPMENT MAINTENANCE INSPECTION CHECKLIST
Equipment Type : Refrigerator
Property Code/Number : RF 003
Location : Kitchen
YES NO INSPECTION ITEMS
1. Clean on the top of the refrigerator with cleanser
2. check the refrigerator and temperature selector knob if it is
well-secured/ attached and well functioned
3. Check and clean the surface, sides of the refrigerator
including the refrigerator cleanser
4. Remove the refrigerator racks and shelves. Wash them in
the sink with cleanser.
5. Check/ Clean inside the refrigerator;
Wipe burnt food particles and liquid;
6. Inspect the power source or the socket of the refrigerator
7. Check if there is damage on the refrigerator
Remarks:
Inspected by: Santiago Cruz Date: JUNE 02,2019
Approved by:___________________________
[ Date Developed:
BREAD AND
PASTRY MAY 2019
BELLEZA
PORTFOLIO
WORK REQUEST
Unit No. Description:

No. RCG-02 REFRIGERATOR
Observation/s: Date Reported:

Defective COOLING TUBE June 29,2019
Activity: Reported by:
Replacing of cooling tube Anaoah Rose D. Belleza
Trainer
Date completed:
Rogelio V. Caridad Signature:
MNT TECHNICIAN
Spare parts used: new cooling tube
Approved by:___________________________
Date Developed:
ANAOAH ROSE D. BELLEZA MAY 2019

Developed by: Page 103 of 107
WASTE MANAGEMENT PLAN
Elimination of Hazardous Materials and Substances

There is no national definition of waste used for the purpose of trans-
boundary movements of waste in the Philippines. Under Department
Administrative Orders DAO 92-29, the term "waste" is not specifically
defined.
"Hazardous wastes" are substances that are without any safe commercial,
industrial, agricultural or economic usage and are shipped, transported or
brought from the country of origin for dumping or disposal into or in transit
through any part of the territory of Philippines.
"Hazardous wastes" shall also refer to by-

products, side-products, process residues,
spent reaction media, contaminated plant
or equipment or other substances from
manufacturing operations and as
consumer discards of manufactured
products which present unreasonable risk
and /or injury to health and safety and to
the environment.
Ecological Waste Management- The

proper handling of the things we throw away in a manner that does not
harm anyone or anything, be it human, animal or the environment.
Waste Management is the collection, transport, processing, recycling or

disposal of waste materials, usually the ones produced by human activity, in
an effort to reduce their effect on human health or local aesthetics or
amenity. This can involve solid, liquid or gaseous substances with different
methods and fields of expertise for each.
The waste hierarchy refers to the “3 Rs” - reduce, reuse and recycle - which
classifies waste management strategies according to their desirability in
terms of waste minimization. The waste hierarchy remains the cornerstone
of most waste minimization strategies. The aim of waste hierarchy is to
extract the maximum practical benefit from products and to generate the
minimum amount of waste.
Presidential Decree ( PD ) 1152, “ The Philippines Environment Code,”

which took effect in 1997, provides a basis for an integrated waste
management regulation starting from waste source to methods of
disposal. PD 1152 has further mandated specific guidelines to manage
municipal wastes (solid and liquid), sanitary landfill and incineration,
and disposal sites in the Philippines.
Date Developed:
BREAD AND
PASTRY MAY 2019
Developed by:
Page 104 of
PRODUCTION NC
107
II ANAOAH ROSE D. BELLEZA
PORTFOLIO
In 1990, the Philippine Congress enacted the Toxic Substances, Hazardous
and Nuclear Wastes Control Act, commonly known as Republic Act (RA)
6969. A law designed to respond to increasing problems associated with
toxic chemicals and hazardous and nuclear wastes. RA 6969 mandates
control and management of import-manufacturer. The Act seeks to protect
public health and the environment from unreasonable risk posed by these
substances in the Philippines.
Apart from the basic policy rules and regulations of RA 6969, hazardous
waste management must also comply with the requirements of other specific
environmental laws, such as PD 984 (Pollution Control Law of 1976), PD
1586 (Environmental Impact Assessment System Law), RA 8749 (Clean Air
Act of 1999), RA 9003 (Ecological Solid Waste Management Act 0f 2000), RA
9275 (Philippine Clean Water Act of 2004) and their implementing rules and
regulations
Date Developed:
BREAD AND
PASTRY MAY 2019
Developed by:
Page 105 of
PRODUCTION NC
107
II ANAOAH ROSE D. BELLEZA
PORTFOLIO
REQUISITION AND PURCHASE REQUEST
Date: 05/30/2019
ITEM NO. DESCRIPTION UNIT QTY UNIT PRICE TOTAL PRICE
1 Commercial Mixers with unit 1 Php37,000 Php37,000

complete attachments
xxxxxxx nothing follows xxxxxxxxxx
Total PhP 37,000.00
This is to certify that the above items are needed and to be urgently purchased as per attached pre
inspection report, breakdown/repair report and inventory list of equipment.
PREPARED BY: APPROVED BY:
ANAOAH ROSE D. BELLEZA JAY-ANNE B. LAURETA

TRAINER TRAINING SUPERVISOR
NOTED BY:
JOHN CARL ABUAN

TRAINING ADMINISTRATOR
Date Developed:

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PORTFOLIO

Sector : Tourism Sector

Qualification Title: Bread And Pastry Production NC II

Unit of Competency: Prepare and Produce Bakery Products

Module Title: Preparing and Producing Bakery Products

Technical Education & Skills Development Authority

Language, literacy Average grade in: Average grade in:

Cultural and Ethnicity/culture:

Education & Highest Educational Attainment:

Previous List down trainings related to [YOUR NC]

Special courses Other courses related to [YOUR NC]

Learning styles aa. Visual - The visual learner takes mental

From the accomplished Self-Assessment Check (Form 1.1) and the

Form 1.3 Summaries of Current Competencies Versus Required

Required Units of Current Training

Training Needs Module Title/Module of

LO 1: PREPARE BAKERY PRODUCT

Observe the trainer as

PREPARING AND PRODUCTS BAKERY PRODUCTS

No. Unit of Competency Module Title Code

Prepare and produce Preparing and producing TRS741380

Prepare and display Preparing and display TRS741344

UNIT OF COMPETENCY: PREPARE AND PRODUCE BAKERY

NOMINAL DURATION: 21 HOURS

10. Stored bakery products according to standards procedure.

11. Appropriate packaging and presentation of baked products.

1. Brief history of baking and Understand the terminologies in baking

The participants will have access to:

Learning Activities Special Instructions

Brief History of Baking

To become a skilled baker, your first need to learn the

Absorption The quality of the flour to absorb water,

DIRECTION: Write TRUE if the statement is correct and FALSE if the

1. Baking is a trade of the Philippines and began to flourish in 1960’s

Instruction: Match Column A with Column B.W rite the letter

Different Material, Tools and Equipment in Baking

1. Understand the different materials, tools and equipment in baking.

Baking can be a lot of fun, but without the right equipment, it

STANDARD MATERIALS, TOOLS AND EQUIPMENT IN BAKING

NSF International or previously known as National Sanitation

NSF Standard reflects the following:

TOOLS/EQUPMENT USES PICTURE

Used for melting

Used for greasing

Wax and Parchment

Used to give your

Used to split cake

Used to pipe out and

Used to cut cookie

Used to create and

Wire whisk Used in whipping to

Used to measure dry

Measuring cup glass Used to measure

Dietetic scale Used to measure

Performance Objective: Given the necessary tools, utensils, equipment,

Supplies/Materials :Information Sheet

Assessment Method: Observation with Oral Questioning

IDENTIFY THE STANDARD INGREDIENTS ANND ITS

Uses: base form of breads, cakes, pie and

SUGAR Consist of sweet crystalline, soluble and

Uses: provide flavor and color, tenderize

Adds protein-firmer, drier product

Uses: to provide leavening, color,

Trainee’s Name:__ Date:_