Plan

Training
Session

Date Developed: Document No. TESDA-CNVS-001

MAY 6, 2019
Bread and
Date Revised:
Pastry
Issued by:
Production Page 1 of 37
Developed by: TESDA-CNVS
NC II
FRELYN MAE G.
DILLO
Name: Sylvia D. Cataraja

Qualification: Bread and Pastry Production NC II

Questionnaire in Identifying Trainee’s Learning Style

For these questions, choose the first answer that comes to mind and click on a,
b, or c. Do not too much time thinking about any one question.

1. When you study for a test, would you rather

A. read notes, read headings in a book, and look at diagrams and

illustrations?
B. have someone ask you questions, or repeat facts silently to yourself?
C. write things out of index cards and make models or diagrams?

2. Which of which do you do when you listen to music?

A. daydream (see things that go with the music)
B.hum a long
C. move with the music, tap your foot and others.

3. When you work at solving a problem do you

A. make a list, organize the steps, and check them off as they are done?
B. make a few phone calls and talk to friends or experts?
C. make a model of the problem or walk through a steps in your mind?

4. When you read for fun, do you prefer

A. a travel book with a lot of picture in it?

B. a mystery book with a lot of conversation in it?
C. a book where you answer questions and solve problems?

5. To learn how a computer works, would you rather

A. watch a movie about it?

B. listen to someone explain it?
C. take the computer apart and try to figure it out for yourself?

6. You have just entered a science museum, what will you do first?

A. look around and find a map showing, the location of various exhibits.
B. talk to museum guide and ask about exhibits.
C. go into the first exhibit that looks interesting, and read direction later.
7. What kind of restaurant would you rather not go to?

A. one with the lights too bright

B. one with the music too loud
C. one with uncomfortable chairs

8. Would you rather go to

A. an art class
B. a music class
C. an exercise class

9. Which are you most likely to do when you are happy?

A. grin
B. shout with joy
C. jump for joy

10. If you were happy at party, what would you be most likely to remember the
next day?

A. the faces of the people there, but not the names

B. the names but not the faces
C. The things you did and said while you were there

11. When you see the word “d-o-g”, what do you do first?

A. think of a picture of a particular dog

B. say the word “dog” to yourself silently
C. sense the feeling of being with a dog (petting it, running with it, etc)

12. When you tell a story, would you rather

A. write it
B. tell it loud
C. act it loud

13. What is most distracting for you when you are trying to concentrate?

A. visual distractions
B. noises
C. other sensations like, hunger, tight shoes, or worry

14. What are you most likely to do when you are angry?

A. scowl
 B. shout or “blow up”
C. stomp off and slam doors

15. When you aren’t sure how to spell a word, which of these are you most
likely to do?

A. write it out to see if it looks right

B. sound it out
C. write it out to see if it feels right

16. Which are you most likely to do when standing, in a long line at the movies?

A. look at posters advertising other movies

B. talk to the person next to you
C. tap your foot or move around in some other way

Summary:

A’s (visual) - 8

B’s (auditory)- 3

C’s (kinesthetic)- 5
Name: Sylvia D. Cataraja

Qualification: Bread and Pastry Production NC II

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. 85 to 89
d. 80 to 84 d. 80 to 84
75 to 79 e. 75 to 79

Cultural and Ethnicity/culture:

language a. Ifugao
background
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others( please specify)_____________

Education & Highest Educational Attainment:

general knowledge a. High School Level
b. High School Graduate
c. College Level
d. 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
 Characteristics of learners
Age Your age: 17
Physical ability 1. Disabilities(if any) None
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 TM Certificates
experience with the a. TQ certified
topic b. TM graduate
c. TM trainer
d. TM lead trainer
Number of years as a competency trainer None

Previous learning List down trainings related to TM

experience ________none______________
___________________________
___________________________
National Certificates acquired and NC level
Training Level
completed Bread and Pastry Production NC II

Special courses Other courses related to TM

a. Units in education
b. Master’s degree units in education
c. Others(please specify)
________NONE_________________

Learning styles a. 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 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
 Characteristics of learners

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)
___________________________
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 communication
1.1 Obtain and convey workplace information? 
1.2 Complete relevant work related documents? 
1.3 Participate in workplace meeting and discussion? 
2. Work in a team environment
2.1 Describe and identify team role and responsibility in a team? 
2.2 Describe work as a team member? 
2.1 Describe and identify team role and responsibility in a team? 
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
4.1 Evaluate hazard and risks? 
4.2 Control hazards and risks? 
4.3 Maintain occupational health and safety awareness? 
COMMON COMPETENCIES
1. Develop and update industry knowledge
1.1 Identify and access key sources of information on the industry? 
1.2 Access, apply and share industry information? 
1.3 Update continuously relevant industry knowledge? 
2. Observe workplace hygiene procedures
2.1 Practice personal grooming and hygiene? 
2.2 Practice safe and hygienic handling, storage and disposal of food,

beverage and materials?
3. Perform computer operations
3.1 Identify and explain the functions, general features and capabilities of

both hardware and software?
3.2 Prepare and use appropriate hardware and software according to task

requirement?
3.3 Use appropriate devices and procedures to transfer files/data? 

4. Perform workplace and safety practices

4.1 Practice workplace safety, security and hygiene systems, processes and

operations?
4.2 Respond appropriately to faults, problems and emergency situations in

line with enterprise guidelines?
5. Provide effective customer service
5.1 Apply effective verbal and non-verbal communication skills to respond

to customer needs?
5.2 Provide prompt and quality service to customer? 
5.3 Handle queries promptly and correctly in line with enterprise

procedures?
5.4 Handle customer complaints, evaluation and recommendations? 
 CORE COMPETENCIES
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 petits fours
4.1 Prepare iced petits fours? 
4.2 Prepare fresh petits fours? 
4.3 Prepare marzipan petits fours? 
4.4 Prepare caramelized petits fours? 
4.5 Display petits fours? 
4.6 Store petits fours? 
5. Present desserts
5.1 Prepare and serve plated desserts? 
5.2 Plan, prepare and present dessert buffet selection or plating 
5.3 Store and package desserts 

Note: In making the Self-Check for your Qualification, all required competencies should
be specified. It is therefore required of a Trainer to be well- versed of the CBC or
TR of the program qualification he is teaching.

Evidences/Proof of Current Competencies

Form 1.2: Evidence of Current Competencies acquired related to Job/Occupation

Basic Competency
Current competencies Proof/Evidence Means of validating
1. Participate in workplace communication
1.1 Obtain and convey Certificate of Training Submitted authenticated
workplace information Certificate of Achievement copy of certificate
Interview/Questioning
 1.2 Complete relevant Certificate of Training Submitted authenticated
work related Certificate of Achievement copy of certificate
documents Interview/Questioning

1.3 Participate in Certificate of Training Submitted authenticated

workplace meeting and Certificate of Achievement copy of certificate
discussion Interview/Questioning

2. Work in a team environment

2.1 Describe and Certificate of Training Submitted authenticated
identify team role and Certificate of Achievement copy of certificate
responsibility in a team Interview/Questioning

2.2 Describe work as a Certificate of Training Submitted authenticated

team member Certificate of Achievement copy of certificate
Interview/Questioning

2.1 Describe and Certificate of Training Submitted authenticated

identify team role and Certificate of Achievement copy of certificate
responsibility in a team Interview/Questioning

3. Practice career professionalism

3.1 Integrate personal Certificate of Training Submitted authenticated
objectives with Certificate of Achievement copy of certificate
organizational goals Interview/Questioning

3.2 Set and meet work Certificate of Training Submitted authenticated

priorities Certificate of Achievement copy of certificate
Interview/Questioning

3.3 Maintain Certificate of Training Submitted authenticated

professional growth Certificate of Achievement copy of certificate
and development Interview/Questioning

4. Practice occupational health and safety

4.1 Evaluate hazard and Certificate of Training Submitted authenticated
risks Certificate of Achievement copy of certificate
Interview/Questioning

4.2 Control hazards and Certificate of Training Submitted authenticated

risks Certificate of Achievement copy of certificate
Interview/Questioning

4.3 Maintain Certificate of Training Submitted authenticated

occupational health Certificate of Achievement copy of certificate
and safety awareness? Interview/Questioning

Common competency
Current competencies Proof/Evidence Means of validating
1. Develop and update industry knowledge
1.1 Identify and Certificate of Training Submitted authenticated
access key sources of Certificate of Achievement copy of certificate
information on the Interview/Questioning
industry
1.2 Access, apply Certificate of Training Submitted authenticated
and share industry Certificate of Achievement copy of certificate
information Interview/Questioning

1.3 Update Certificate of Training Submitted authenticated

continuously relevant Certificate of Achievement copy of certificate
industry knowledge Interview/Questioning

2. Observe workplace hygiene procedures

2.1 Practice personal Certificate of Training Submitted authenticated
grooming and hygiene Certificate of Achievement copy of certificate
Interview/Questioning

2.2 Practice safe and Certificate of Training Submitted authenticated

hygienic handling, Certificate of Achievement copy of certificate
storage and disposal of Interview/Questioning
food, beverage and
materials
3. Perform computer operations
3.1 Identify and Certificate of Training Submitted authenticated
explain the functions, Certificate of Achievement copy of certificate
general features and Interview/Questioning
capabilities of both
hardware and
software
3.2 Prepare and use Certificate of Training Submitted authenticated
appropriate hardware Certificate of Achievement copy of certificate
and software according Interview/Questioning
to task requirement
3.3 Use appropriate Certificate of Training Submitted authenticated
devices and procedures Certificate of Achievement copy of certificate
to transfer files/data Interview/Questioning

4. Perform workplace and safety practices

4.1 Practice workplace Certificate of Training Submitted authenticated
safety, security and Certificate of Achievement copy of certificate
hygiene systems, Interview/Questioning
processes and
operations
4.2 Respond Certificate of Training Submitted authenticated
appropriately to faults, Certificate of Achievement copy of certificate
problems and Interview/Questioning
emergency situations
in line with enterprise
guidelines
5. Provide effective customer service
5.1 Apply effective Certificate of Training Submitted authenticated
verbal and non-verbal Certificate of Achievement copy of certificate
communication skills to Interview/Questioning
respond to customer
needs
5.2 Provide prompt and Certificate of Training Submitted authenticated
quality service to Certificate of Achievement copy of certificate
customer Interview/Questioning

5.3 Handle queries Certificate of Training Submitted authenticated

promptly and correctly Certificate of Achievement copy of certificate
in line with enterprise Interview/Questioning
procedures
5.4 Handle customer Certificate of Training Submitted authenticated
complaints, evaluation Certificate of Achievement copy of certificate
and recommendations Interview/Questioning

Core Competency
Current competencies Proof/Evidence Means of validating
1. Prepare and produce pastry products
1.1 Prepare pastry
products
1.2 Decorate and
present pastry products
1.3 Store pastry
products
2. Prepare and produce pastry products
2.1 Prepare pastry Certificate of Training Submitted authenticated
products Certificate of Achievement copy of certificate
Demonstration

2.2 Decorate and Certificate of Training Submitted authenticated

present pastry products Certificate of Achievement copy of certificate
Demonstration

2.3 Store pastry Certificate of Training Submitted authenticated

products Certificate of Achievement copy of certificate
Demonstration

3. Prepare and present gateaux, tortes and cakes

Certificate of Training Submitted authenticated
3.1 Prepare sponge Certificate of Achievement copy of certificate
and cakes Demonstration

Certificate of Training Submitted authenticated

3.2 Prepare and use Certificate of Achievement copy of certificate
fillings Demonstration

3.3 Decorate cakes Certificate of Training Submitted authenticated

 Certificate of Achievement copy of certificate
Demonstration

Certificate of Training Submitted authenticated

Certificate of Achievement copy of certificate
3.4 Present cakes
Demonstration

Certificate of Training Submitted authenticated

Certificate of Achievement copy of certificate
3.5 Store cakes?
Demonstration
4. Prepare and display petits fours
4.1 Prepare iced pe?tits Certificate of Training Submitted authenticated
fours Certificate of Achievement copy of certificate
Demonstration
4.2 Prepare fresh petits Certificate of Training Submitted authenticated
fours Certificate of Achievement copy of certificate
Demonstration
4.3 Prepare marzipan Certificate of Training Submitted authenticated
petits fours Certificate of Achievement copy of certificate
Demonstration
4.4 Prepare caramelized Certificate of Training Submitted authenticated
petits fours Certificate of Achievement copy of certificate
Demonstration
Certificate of Training Submitted authenticated
Certificate of Achievement copy of certificate
4.5 Display petits fours
Demonstration

4.6 Store petits fours Certificate of Training Submitted authenticated

Certificate of Achievement copy of certificate
Demonstration
5. Present desserts
5.1 Prepare and serve Certificate of Training Submitted authenticated
plated desserts? Certificate of Achievement copy of certificate
Demonstration
5.2 Plan, prepare and Certificate of Training Submitted authenticated
present dessert buffet Certificate of Achievement copy of certificate
selection or plating Demonstration
5.3 Store and package Certificate of Training Submitted authenticated
desserts Certificate of Achievement copy of certificate
Demonstration
 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

Basic Competencies
Required Units of Current Competencies Training
Competency/Learning Outcomes Gaps/Requirements
based on CBC

1. Participate in workplace communication

1.1 Obtain and convey Obtain and convey

workplace information
1.2 Complete relevant work
related documents
1.3 Participate in workplace
meeting and discussion
2. Work in a team environment
workplace information
Complete relevant work
related documents
Participate in workplace
meeting and discussion

2.1 Describe and identify team Describe and identify

role and responsibility in a team team role and
responsibility in a team
2.2 Describe work as a team Describe work as a team
member member
3. Practice career professionalism

3.1 Integrate personal Integrate personal

objectives with organizational objectives with
goals organizational goals
3.2 Set and meet work Set and meet work
priorities priorities
3.3 Maintain professional Maintain professional
growth and development growth and development
4. Practice occupational health and safety

4.1 Evaluate hazard and risks? Evaluate hazard and

risks?
4.2 Control hazards and risks Control hazards and risks
4.3 Maintain occupational Maintain occupational
health and safety awareness health and safety
awareness
C0MM0N COMPETENCIES
Required Units of Current Competencies Training
Competency/Learning Outcomes Gaps/Requirements
based on CBC

1. Develop and update industry knowledge

1.4 Identify and access key Identify and access key
sources of information on sources of information on
the industry the industry
1.5 Access, apply and share Access, apply and share
industry information industry information
1.6 Update continuously Update continuously
relevant industry relevant industry
knowledge knowledge
2. Observe workplace hygiene procedures
2.1 Practice personal grooming Practice personal
and hygiene grooming and hygiene
2.2 Practice safe and hygienic Practice safe and
handling, storage and disposal hygienic handling,
of food, beverage and storage and disposal of
materials food, beverage and
materials
3. Perform computer operations
3.1 Identify and explain the Identify and explain the
functions, general features functions, general
and capabilities of both features and capabilities
hardware and software of both hardware and
software
3.2 Prepare and use Prepare and use
appropriate hardware and appropriate hardware and
software according to task software according to
requirement task requirement
3.3 Use appropriate devices Use appropriate devices
and procedures to transfer and procedures to transfer
files/data files/data
3.4 Produce accurate and Produce accurate and
complete data according to the complete data according
requirements to the requirements
3.5Maintain computer system Maintain computer
system
4. Perform workplace and safety practices

4.1 Practice workplace safety, Practice workplace

security and hygiene
systems, processes and
operations
4.2 Respond appropriately to
faults, problems and
emergency situations in
line with enterprise
guidelines
4.3 Maintain safe personal
presentation standards
5. Provide effective customer service
5.1 Apply effective verbal and
non-verbal communication
skills to respond to
safety, security and
hygiene systems,
processes and operations
Respond appropriately to
faults, problems and
emergency situations in
line with enterprise
guidelines
Maintain safe personal
presentation standards
Apply effective verbal
and non-verbal
communication skills to
 customer needs
5.2 Provide prompt and quality
service to customer
respond to customer
needs
Provide prompt and
quality service to
customer

5.3 Handle queries promptly Handle queries promptly

and correctly in line with
enterprise
procedures
5.4 Handle customer
complaints, evaluation and
recommendations
and correctly in line with
enterprise Procedures
Handle customer
complaints, evaluation
and recommendations

CORE COMPETENCIES
Required Units of Current Competencies Training
Competency/Learning Outcomes Gaps/Requirements
based on CBC
1. Prepare and produce bakery products
1.4 Prepare bakery products Prepare bakery products
1.5 Decorate and present Decorate and present
bakery products bakery products
1.3 Store bakery products Store bakery products
2. Prepare and produce pastry products
2.1 Prepare pastry products Prepare pastry products
2.2 Decorate and present pastry Decorate and present
products pastry products
2.3 Store pastry products Store pastry products
3.Prepare and present gateaux, tortes and cakes
3.1 Prepare sponge and cakes Prepare sponge and
cakes
3.2 Prepare and use fillings Prepare and use fillings
3.3 Decorate cakes Decorate cakes
3.4 Present cakes Present cakes
3.5 Store cakes Store cakes
4.Prepare and display petits fours
4.1 Prepare iced petits fours Prepare iced petits fours
4.2 Prepare fresh petits fours Prepare fresh petits fours
4.3 Prepare marzipan petits Prepare marzipan petits
fours fours
4.4 Prepare caramelized petits Prepare caramelized
fours petits fours
4.5 Display petits fours Display petits fours
4.6 Store petits fours Store petits fours
5. Present desserts
5.1 Prepare and serve plated Prepare and serve plated
desserts desserts
5.2 Plan, prepare and present Plan, prepare and present
dessert buffet selection or dessert buffet selection or
plating plating
5.3 Store and package Store and package
 desserts desserts

Using Form No.1.4, convert the Training Gaps into a Training Needs/ Requirements.
Refer to the CBC in identifying the Module Title or Unit of Competency of the training needs
identified.

Form No. 1.4: Training Needs

Training Needs Module Title/Module of

Instruction
(Learning Outcomes)
Prepare bakery products Preparing and Produce Bakery
Decorate and present bakery products Products
Store bakery products
 SESSION PLAN
Sector : Tourism
Qualification Title : Bread and Pastry Production NCII
Unit of Competency : Prepare and Produce Bakery Products
Module Title : Preparing and Producing Bakery Products 25 HOURS
Learning Outcomes:
1. Prepare bakery products
2. Decorate and present bakery products
3. Store bakery products

A. INTRODUCTION
This unit deals with the knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and produce a range of high-
quality bakery products in commercial food production environments and hospitality establishments.

B. LEARNING ACTIVITIES
1. Preliminary Activities:
 Prayer
 Checking of the attendance
2. Preparation of training facilities and tour the trainees to 9 components.
3. Conduct pre-assessment and use ILTR to identify the gap.
4. Conduct orientation on how to use the learning materials.
5. Facilitate training session. Distribute learning materials and let them read.
1. LO 1: Prepare bakery products
Learning Content Methods Presentation Practice Feedback Resources Time
Baking Terminologies Lecture/Discussion Read information sheet Answer self- check Check answer CBLM 4 hours
no. 1.1-1 on Baking no. 1.1-1 on with the answer computer/Pro
Date Developed: Document No. TESDA-CNVS-001
May 6, 2019
Bread and Pastry NC II Date Revised:
Issued by: Page 18 of 37
Issued by: TESDA- CNVS
FRELYN MAE G. DILLO
 Terminologies culinary terms key no. 1.1-1 jector
CD/PowerPo
int
Baking tools , utensils Lecture/ Discussion Read information sheet Answer self-check Check answer CBLM 8 hours
and equipment no. 1.1-2 on Baking no. 1.1-2 with the answer computer/Pro
tools , utensils and key no. 1.1-2 jector
equipment CD/PowerPo
int

Check with the Gas oven

Demonstration/ Application Operation Sheet No. 1.1-2 Perform Operation Manufacturer
Performance
on How to Light the Gas Sheet on “How to Criteria ’s Manual
Oven Light the Gas Oven” Checklist No.
1.1-2
Baking Ingredients, Lecture/ Discussion Read information sheet Answer self-check Check answer CBLM 4 hours
Weights and no. 1.1-3 on Baking no. 1.1-3 with the answer computer/Pro
Measurements Ingredients, Weights key no. 1.1-3 jector
CD/PowerPo
and Measurements
int
Baking
Ingredients,
Video Presentation on Tools,
“Measuring Dry & Utensils &
Equipment
Liquid /ingredients “

Job Sheet No. 1.1-3

How to Measure Dry & Perform Job Sheet
Liquid Ingredients No. 1.1-3 Check with the
Demonstration/Application
Performance
Criteria
Date Developed: May 6, 2019 Document No. TESDA-CNVS-001
Date Revised:
Bread and Pastry
Issued by:
Production NC II Page 19 of 37
Developed by: TESDA-CNVS
FRELYN MAE G. DILLO
 Checklist No. 1-
1-3
Baking Temperature Lecture/ Discussion Read information sheet Answer self-check Check answer CBLM 8 hours
no. 1.1-4 on Baking no. 1.1-4 with the answer computer/Pro
Temperature key no. 1.1-4 jector
CD/PowerPo
int

Classification of Baking Lecture/ Discussion Read information sheet Answer self-check Check answer CBLM 8 hours
Products no. 1.1-5 on Baking no. 1.1-5 with the answer computer/Pro
Ingredients, Weights key no. 1.1-5 jector
CD/PowerPo
and Measurements
int Baking
Ingredients,
tools, and
equipment

Mixing techniques Lecture/ Discussion Read information sheet Answer self-check Check answer CBLM 4 hours
no. 1.1-6 on Mixing no. 1.1-6 with the answer computer/Pro
Techniques key no. 1.1-6 jector
CD/PowerPo
int
Baking
Demonstration Task sheet no. 1.1-6 Perform Task sheet Check the Ingredients,

Date Developed: May 6, 2019 Document No. TESDA-CNVS-001

Date Revised:
Bread and Pastry
Issued by:
Production NC II Page 20 of 37
Developed by: TESDA-CNVS
FRELYN MAE G. DILLO
 Mixing Techniques no. 1.1-6 Performance tools, and
Criteria equipment
Checklist no.
1.1-6

Job sheet no. 1.1-6 Check the

Perform Job sheet
How to Bake Yeast no. 1-1-6 Performance
Leavened Bread Criteria
Checklist no.
1.1-7

LO 2: Decorate and Present Bakery Products

Decorative Techniques Lecture/ Discussion Read information sheet Answer self-check Check answer CBL 8 hours
and Rules for Garnishing no. 1.2-1 onDecorative no. 1.2-1 with the answer computer/Pro
Techniques and Rules key no. 1.2-1 jector
CD/PowerPo
for Garnishing
int
Tools in Decorating Lecture/ Discussion Read information sheet Answer self-check Check answer CBLM 7 hours
no. 1.2-2 on Tools in no. 1.2-2 with the answer computer/Proj
key no. 1.2-2 ector
Decorating
CD/PowerPo
int

Present Bakery Products Lecture/Discussion Read information sheet Answer self-check Check answer CBLM 8 hours
no. 1.2-3 on Present no. 1.2-3 with the answer computer/Pro
Bakery Products key no. 1.2-3 jector
CD/PowerPo
int
LO 3: Store Bakery Products
Proper Storage Area of Lecture/Discussion Read information sheet Answer self-check Check answer CBLM 4 hours
Baked Products. no. 1.3-1 on Proper with the answer computer/Pro
Date Developed: May 6, 2019 Document No. TESDA-CNVS-001
Date Revised:
Bread and Pastry
Issued by:
Production NC II Page 21 of 37
Developed by: TESDA-CNVS
FRELYN MAE G. DILLO
 Storage Area of Baked no. 1.3-1 key no. 1.3-1 jector
Products. CD/PowerPo
int
Packaging Materials Lecture/Discussion Read information sheet Answer self-check Check answer CBLM 4 hou
no. 1.3-2 on Packaging no. 1.3-2 with the answer computer/Pro rs
Materials key no. 1.3-2 jector
CD/PowerPo
int
C. ASSESSMENT PLAN
 Written Test
 Performance Test

Given the necessary supplies and materials the trainee can successfully follow the procedure in baking bakery products and dispose the wastes
per relevant ordinances, rules or law at the end of this lesson.
D. TEACHER’S SELF-REFLECTION OF THE SESSION
Training materials like modules is an advantage for both the trainer and the trainees in implementing the CBT.

Date Developed: May 6, 2019 Document No. TESDA-CNVS-001

Date Revised:
Bread and Pastry
Issued by:
Production NC II Page 22 of 37
Developed by: TESDA-CNVS
FRELYN MAE G. DILLO
PARTS OF A COMPETENCY-BASED LEARNING MATERIAL

References/Further Reading
Performance Criteria Checklist
Operation/Task/Job Sheet

Self-Check Answer Key

Self-Check

Information Sheet

Learning Experiences
Learning Outcome Summary
Module
Module Content
Content

List of Competencies
Module Content

Module Content

Module Content

Front Page
In our efforts to standardize CBLM,
the above parts are recommended for use in
Competency Based Training (CBT) in
Technical Educationand Skills Development
Authority (TESDA) Technology
Institutions. The next sections will show
you the components and features of each
part.

COMPETENCY-BASED LEARNING MATERIAL

Date Developed: Document No. TESDA-CNVS-001
May 6, 2019
Bread and Date Revised:
Pastry
Issued by:
Production Page 23 of 37
Developed by: TESDA-CNVS
NC II
FRELYN MAE G.
DILLO
 Date Developed: Document No. TESDA-CNVS-001
May 6, 2019
Bread and Date Revised:
Pastry
Issued by:
Production Page 24 of 37
Developed by: TESDA-CNVS
NC II
FRELYN MAE G.
DILLO
 Date Developed: Document No. TESDA-CNVS-001
May 6, 2019
Bread and Date Revised:
Pastry
Issued by:
Production Page 25 of 37
Developed by: TESDA-CNVS
NC II
FRELYN MAE G.
DILLO
Sector: TOURISM

Qualification: BREAD AND PRODUCTION NC II

Unit of Competency: PREPARE AND PRODUCE BAKERY PRODUCTS

Module Title: PREPARING AND PRODUCING BAKERY PRODUCTS

Republic of the Philippines

Technical Education and Skills Development Authority
CALUBIAN NATIONAL VOCATIONAL SCHOOL
Calubian, Leyte

Date Developed: Document No. TESDA-CNVS-001

May 6, 2019
Bread and Date Revised:
Pastry
Issued by:
Production Page 26 of 37
Developed by: TESDA-CNVS
NC II
FRELYN MAE G.
DILLO
 HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL
Welcome to the Module: Preparing and Producing Bakery Products. This module
contains training materials and activities for you to complete.

The unit of competency to Prepare and Prepare Bakery Productscontains the knowledge,
skills and attitudes required for Bread and Pastry Production. It is one of the Core
Modules at NATIONAL CERTIFICATE LEVEL II.

You are required to go through a series of learning activities in order to complete each
learning outcome of the module. In each learning outcome there are Information Sheets,
Resource Sheets and Reference Materials for further reading to help you better understand
the required activities. Follow these activities on your own and answer the self-check at the
end of each learning outcome. Get the answer key from your instructor and check your work
honestly. If you have questions, please don’t hesitate to ask your facilitator for assistance.

Recognition of Prior Learning (RPL)

You may already have some or most of the knowledge and skills covered in this module
because you have:

•been working for sometime

•already completed training in this area

If you can demonstrate to your trainer that you are competent in a particular skill or skills,
talk to him/her about having them formally recognized so you won’t have to do the same
training again. If you have qualifications or Certificates of Competency from previous
trainings, show them to your trainer. If the skills you acquired are still relevant to this
module, they may become part of the evidence you can present for RPL.

At the end of this learning material is a Learner’s Diary, use this diary to record important
dates, jobs undertaken and other workplace events that will assist you in providing further
details to your trainer or assessors. A Record of Achievement is also provided for your
trainer to complete once you completed the module.

This learning material was prepared to help you achieve the required competency, in
Preparing and Producing Bakery Products. This will be the source of information for you
to acquire the knowledge andskills in this particular trade independently and at your own
pace with minimum supervision or help from your instructor.

BREAD AND PASTRY PRODUCTION NCII

 COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

BASIC COMPETENCY
Participate in workplace Participating in workplace
1. 500311105
communication communication
Working in team
2. Work in team environment 500311106
environment
Practicing career
3. Practice career professionalism 500311107
professionalism
Practice occupational health and Practicing occupational
4. 500311108
safety procedures health and safety procedures
COMMON COMPETENCY
Develop and update industry Developing and updating
1. TRS311201
knowledge industry knowledge
Observe workplace hygiene Observing workplace
2. TRS311202
procedures hygiene procedures
Perform computer operations Performing computer
3. TRS311203
operations
Perform workplace and safety Performing workplace and
4. TRS311204
practices safety practices
Provide effective customer Providing effective customer TRS311205
5.
service service
CORE COMPETENCY
Prepare and produce bakery Preparing and producing
1. TRS741379
products bakery products
Prepare and produce pastry Preparing and producing
2. TRS741380
products pastry products
Prepare and present gateaux, Preparing and presenting
3. TRS741342
tortes and cakes gateaux, tortes and cakes
Prepare and display petits fours Preparing and displaying
4. TRS741344
petits fours
5. Present desserts Presenting desserts TRS741343

MODULE CONTENT
QUALIFICATION: Bread and Pastry Production NCII

UNIT OF COMPETENCY: Prepare and Produce Bakery Products

MODULE TITLE: Preparing and Producing Bakery Products

MODULE DESCRIPTOR:

This module covers the knowledge and skills required by bakers and pastry cooks
(patissiers) to prepare and produce a range of high-quality bakery products in commercial
food production environments and hospitality establishments

INTRODUCTION:
This module covers the knowledge, skills and attitude required to be able to prepare
and produce bakery products that undergone the correct procedure and techniques needed for
the specific bakery product.

NOMINAL DURATION: 25 hours

LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Prepare and Produce Bakery Products
2. Decorate and Present Bakery Products
3. Store Bakery Products

ASSESSMENT CRITERIA:

1. Acquired the proper knowledge on the different baking terminologies

2. Appropriate equipment are used according to required pastry and bakery products
and standard operating procedure.
3. Ingredients are selected, measured and weighed according to recipe requirements
and established standards and procedure.
4. Applied proper knowledge in substituting baking ingredients according to
established standards.
5. Applied conversion and equivalence.
6. Prepared variety of pastry and bakery products according to standard recipes
and desired product characteristics.
7. Cooked and baked pastry and bakery products according to standards.
8. Prepared batter and dough in accordance with enterprise standards.
9. Proofed products according to specified temperature and other conditions.
10. Required oven temperature is selected to bake goods on accordance with the
desired characteristics , standards recipe and specification and enterprise practices.
Learning Outcome Summary
PREPARE AND PRODUCE BAKERY PRODUCTS

LEARNING OUTCOME NO. 1 Prepare Bakery Products

CONTENTS:
1. Baking terminologies
2. Baking tools, utensils and equipment
3. Baking ingredients, weights and measurements
4. Baking temperature
5. Classification of Baking Products
6. Mixing Techniques
ASSESSMENT CRITERIA:
1. Acquired the proper knowledge on the different baking terminologies
2. Appropriate equipment are used according to required pastry and bakery products
and standard operating procedure.
3. Ingredients are selected, measured and weighed according to recipe requirements
and established standards and procedure.
4. Applied proper knowledge in substituting baking ingredients according to
established standards.
5. Applied conversion and equivalence.
6. Prepared variety of pastry and bakery products according to standard recipes
and desired product characteristics.
7. Cooked and baked pastry and bakery products according to standards.
8. Prepared batter and dough in accordance with enterprise standards.
9. Proofed products according to specified temperature and other conditions.
10. Required oven temperature is selected to bake goods on accordance with the
desired characteristics , standards recipe and specification and enterprise practices.

CONDITIONS:
Student/trainees must be provided with the following:
 Personal Protective Equipment
 Small hand tools
 Heavy duty equipment
 Pans and pots
 Measuring equipment
 Set of knives
 Calculator
 Cd’s, VHS
ASSESSMENT METHOD:
• Demonstration, Oral- Recitation, Written Examination, and Direct Observation

Learning Experiences
Learning Outcome 1
Prepare Bakery Products
 Learning Activities
Read information sheet no. 1.1-1
Baking Ingredients, Weights &
Measurement
Answer self-check No. 1.1-1
Check answer with the answer key no. 1.1-1
Perform Job sheet no. 1.1-1
Measuring Dry and Liquid Ingredients
Special Instructions
Read and understand the information sheet
and check yourself by answering the self-
check. You must answer all questions
correctly before proceeding to the next
activity.
Job sheet will help you practice your skills.
The Performance Criteria Checklist will
guide and help you evaluate your work as
you are performing your skills.
Evaluate your own work using the
Performance Criteria. When you are ready,
present your work to your trainer for final
evaluation and recording.
If you have questions about the use of the
matrix, please ask your trainer.
 Information Sheet 1.1-1
Baking Ingredients, Weight and Measurements
Learning Objectives:
After reading this Information sheet, you must be able to:
1. Enumerate the ingredients used for baking
2. Have knowledge of the function of each ingredient in baking

Baking Ingredients

Why wheat flour? It is unique among the cereal flours in that when mixed with water
in the right amount its protein content forms are elastic dough which is capable of holding
gas and which will set to a spongy structure when heated in the oven.

Three main Types of Flour

1. Bread Flour-This flour has the greatest amount of protein and thus has high gluten
strength. It is sometimes called “Hard Flour”. It has 12-14% gluten or protein
content. When rubbed between the fingers, it feels gritty, sandy and dry. When
pressed together between the thumb and the finger, it does not lump easily.

2. All-Purpose Flour-This is called a “Family Flour”

because it serves general purpose in baking. It has 10-11% protein content. It is of
medium gluten strength and is made from a combination of bread flour and cake
flour sources. When used for bread, it requires more kneading, mixing should be
lessened to control the gluten development.

3. Cake Flour- This sometimes called soft or weak flour. It has the weakest gluten
strength. It has 7-8% protein content. When rubbed between the fingers, cake flour
feels velvety and smooth. It is whiter than bread flour or all-purpose flour. When
pressed together between the fingers, it tends to hold its shape.
 Liquids Used in Baking
A. Water
 Transforms the protein flour into gluten
 Controls dough consistency
 Dissolves salts and distributes non-flour ingredients
 Moistens and dwells starch to render it digestible
Note: For plain ordinary bread, Water is the only liquid used. Because of its fat content,
milk is sometimes used in addition to, or instead of water.

B. Milk
 Is often the liquid used in cakes , cookies and sweets rolls
 Creates a richer-tasting loaf with a crust.
Functions of Milk in Dough products:

1. Milk acts as strengthening agent to flour proteins because of its casein

content.
2. Milk doughs are more tolerant to overmixing.
3. With milk as liquid used in the dough , fermentation takes longer and the
dough acidity is reduced. There is a better aroma because the sour smell is
reduced.
4. The content of milk contributes to the golden brown crust color of baked
products.
5. Milk improves the grain of bread and its texture.
6. Milk improves flavor and eating quality of bread.

C. Fruit Juices
Fruit juices of pineapples, mango, orange, guayabano, etc., are also used as
liquids in baked products. These juices must, however be diluted with water.

Sugar used in Baking

1. Granulated sugar- The crystals of this sugar lend themselves to practically

all uses. This is also called refine sugar.
2. Confectioner’s sugar- This is sometimes called powdered sugar. It contains
about 3% corn starch to control lumping or crystallization. It is primarily
used in icings and frostings of cakes.
3. Brown sugar- This contains some caramel , mineral matter and moisture. It
contains some amount of molasses. Sugar has several effects on baked
products.
 Sugar increases the development of dough
  Sugar gives richer color of the crust. As the percentage
of sugar is increased, the crust become darker and the
bread is baked in shorter time.
 Sugar improves flavor, aroma and nutrition
 Sugar is not softening agent, but by developing crust
color quickly , it shortens baking time, and retains more
moisture in the bread. Increased moisture retention
means longer shelf life for baked products.

Eggs in Baking
Eggs are the most costly ingredients in baked Products, especially of cakes and rich
sweet doughs.
Uses of Eggs in Baking:
1. As Leavening agents the vigorous beating of the egg whites results in a form
consistency of many air bubbles surrounded by thin film of egg white protein. When
the foam of egg whites is baked, the air bubbles expand with heat , the protein
coagulates and loses its elasticity , and sets to a firm structure. Egg whites determine
the volume of chiffon and sponge cake.
2. Gives color to the baked product. The yolk of the egg gives the yellow attractive
color to the cake product.
3. Egg yolk contains fats that give richness to the baked products.
4. Flavor eggs have an odor that is very pleasant in baked product.
5. Nutritive value eggs are rich in nutritional value and contribute a lot to the value of
baked products as food. Proteins from eggs are complete proteins. Proteins and fats
in eggs are the types that are easily assimilated by the body. Eggs are also rich in
phosphorous, iron and calcium. Eggs , furthermore are also rich in Vits. A, D,
Thiamine and Riboflavin.

Shortening
When gluten in wheat flour is shortened , the resulting product is tender. Any fat that
increases the tenderness of a baked product by preventing the sticking together of
gluten strands during mixing is referred to as shortening.

A. Lard or fat from a hog- is best for breads , biscuits, pie crusts and a few types
of cakes and cookies. The best lard is not that which is extracted from the
internal organs of a hog, but that which is taken from the sides and back of the
hog.
B. Butter- used only for cookies and cakes. Butter is best used for flavor but has
inferior shortening value. Cakes made with butter are generally low in
volume and have a coarser grain than those made with high quality shortening
with good creaming characteristics.
C. Hydrogenated vegetable oil- sometimes referred to as vegetable shortening. It
is made from purified oils such as coconut , corn germ, soy beans, cotton
seeds, etc.
D. Vegetable oils- used in breads. Handling these is however difficult and less
efficient in doughs.
E. Butter oils- used in doughs , more than anything else because of better taste
and flavor.
F. Compound lard- combination of vegetable and animal fat and also used in
breads.
G. Edible tallow- derived mainly from cattle fats. It is used mainly for soap
manufacturing.
Uses of fats in baked Products:
1. Bread rolls and other yeast-raised baked goods for they
a. Give tenderness and flavor
b. Give better volume nd crust by assisting in gas retention.
c. Lubricates the gluten strands therefore producing better volume.
2. Cakes
a. Hydrogenated fats have the best creaming value which is important in
butter cakes where the “sugar-butter” method of mixing is used.
b. The ability of butter to form water in fat or air in fat emulsion is largely
responsible for the tenderness of cakes. the butter consistency type of
cakes demands emulsified type of shortening , especially for a single
stage and high ration formula cake.
3. Cookies and Pastries the shortening value and the plasticity or the ability of fat
to resist being squeezed out of place are important. In cookies an average of 40
% fat is used.
Leavening Agents

1. Physical Leaveners- Air and water vapor or steam as physical leaveners.

2. Biological leaveners- yeast is a tiny one-celled plant that is present all around
us. Commercial yeast is marketed in two forms which are as follows:
a) Dry or granular- is a dry and dormant yeast, it is alive but in active form
b) Cake, compressed or fresh- active state in amoist mixture with starch.
3. Chemical leavening agents-are of two common types of chemical leavening
agents for baking which are as follows:
a) Baking soda –sodium bicarbonate of soda and baking soda, are one and
the same thing. Baking soda liberates carbon dioxide, but in the process.
b) Baking powder – is aleavening agent produce by mixing soda and acid
salt. The types of baking powder according to the speed of action are:
 Fast action or tartrate-it releases gas partly during mixing the
dough or batter.
 Intermediate acting or phosphate type-gas is released partly during
mixing and the rest during baking.
Uses of leavening agents in baked products

a. To make baked products light and easy to chew

b. To facilitate digestion of baked products.
c. To make the bake products more palatable and appetizing.

Flavoring in Baking

1. Salt- used for baked products should be cleaned and refined.

 It makes food taste good
 It accentuates the flavor of other ingredients.
 It helps in preventing the growth of the bacteria in yeast leavening dough’s.
 It removes the flatness of other foods.
2. Flavor-flavorings are extracts from the base fruits and flowers. Use in baking to add
the pleasant odor of bake products.
3. Cocoa, chocolate and coffee-are popularly used in baking pies, cakes, cookies etc.
4. Other materials like peanuts, casuy nuts, dessicated coconuts, ubi (yam) and bananas
are also used especially in cakes, to provide variety of flavor and to improve the
appearance of cakes and cookies.
 Weights and Measurements

One of the things to remember for successful baking experience is by knowing how to
follow instruction. How much each ingredient is to be used specified in the recipe. Accuracy
in measuring is necessary in baking bread, pies and cakes

1. Weight measurement- scale use for weighing is dietelic scale (500 grms.) of the
spring balance. The net weight of the food items placed on the container can be read
directly.
2. Volume measurement- cups is use in measuring volume of the ingredients.
3. Other means-a convenient mean of measuring portion is by noting down the weights
and the volume of manufactured foods as indicated in the label of the standard
package.

Self-Check 1.1-1

Multiple Choice:

Choose the letter of the best answer. Write the letter of your choice on your
answer sheet.

1. The best flour to use for baked products is

B. Banana
C. Cassava
D. Rice
E. Wheat

2. Which of the following is not a classification of wheat flour?

A. All-purpose flour
B. Cassava flour
C. Hard flour
 D. Soft flour

3. The flour that has the least amount of gluten is

A. All-purpose flour
B. Bread flour
C. Cake flour
D.All of these

4. The protein in flour is transformed into gluten by

A. Egg
B. Sugar
C. Yeast
D. Water

5. Sugar that is Primarily used for icings and frostings is

A. Brown sugar
B. Confectioner’s sugar
C. Granulated sugar
D. Sugar in Cubes

Answer key 1.1-1

1. D
2. D
3. A
4. A
5. A
 JOB SHEET 1.1-1
Title: Measuring Dry and Liquid Ingredients

Performance Objective: Given the baking ingredients tools and equipment you
should be able to measure the Dry and Liquid ingredients in
accordance to standard within 20 minutes.
Supplies/Materials:
Sugar, water, flour

Equipment/ Tools/ Utensils:

Mixing bowl, Measuring Cup, Measuring Spoon, Spatula, Digital scale
Steps/Procedure:
1. Wear appropriate Personal Protective Equipment (PPE).
2. Prepare/Clean the equipment/ tools/utensils and materials used.
Dry Ingredients:
3. Sift sugar & flour. Fill the cup to heaping, then level using the edge of a knife
or spatula. Do not shake the cup.
4. Break up lumps of brown sugar with a spoon. Fill a cup, packing the sugar
down firmly. Level the sugar, it should hold the shape of the cup after it is
turned out.
5. In measuring shortening, fill a cup pressing firmly until it is full, then level
with the edge of a knife or spatula.
Liquid Ingredients:
6. Pour then directly into the cup. Hold at eye level on a flat surface.
7. Cleanliness and sanitation should be observed at all times.
8. Evaluate your work using the Performance Checklist.
 Assessment Method:
Direct Observation and Demonstration

Performance Criteria Checklist 1.1-1

Trainee’s Name: JANE RACE C. CODERA Date:

CRITERIA
YES NO
Did you….
1. Wear Personal Protective Equipment? 
2. Prepare/Clean the equipment/ tools/utensils and materials used. 
Dry Ingredients:
3. Sift sugar and flour? Fill the cup to heaping , then level using 
the edge of a knife or spatula. Do not Shake the cup.
4. Break up lumps of brown sugar with a spoon. Fill a cup, 
packing the sugar down firmly . Level the sugar, it should hold
the shape of the cup after it is turned out.?
5. Measure shortening, fill a cup pressing firmly until it is full, 
then level with the edge of a knife or spatula?

Liquid Ingredients:
6. Pour Directly into the cup? Hold at eye level on a flat surface? 
7. Observe cleanliness and sanitation at all times 

Comments and suggestion:

The trainee correctly did all the tasks given. 
Evidence Plan
Competency
Bread and Pastry Production NCII
standard:
Unit of
PREPARE AND PRODUCE BAKERY PRODUCTS
competency:
Ways in which evidence will be collected:

Demonstration & Questioning

Observation & Questioning
[tick the column]

Third party Report

Portfolio

Written
The evidence must show that the trainee…
 Acquired the proper knowledge on the different baking  
terminologies
 Appropriate equipment are used according to required
pastry and bakery products and standard operating   
procedure.
 Ingredients are selected, measured and weighed
according to recipe requirements and established   
standards and procedure.
 Applied proper knowledge in substituting baking   
ingredients according to established standards.
 Applied conversion and equivalence.   
 *Prepared variety of pastry and bakery products
according to standard recipes and desired product  
characteristics.
 Cooked and baked pastry and bakery products  
according to standards.
 Prepared batter and dough in accordance with  
enterprise standards.
 Proofed products according to specified temperature  
and other conditions.
 *Required oven temperature is selected to bake goods
on accordance with the desired characteristics ,  
standards recipe and specification and enterprise
practices
NOTE: *Critical aspects of competency
 TOTAL
Objectives/Content
Knowledge Comprehension Application no. of Average
area/Topics
items
 Baking Ingredients 1 1 1 3 30%
 Leavening agents 1 2 1 4 40%
 Baking Ingredients,
Weights and 1 1 1 3 30%
Measurements
TOTAL 3 4 3 10 100%
TABLE OF SPECIFICATION

Knowledge Questions

I. Multiple Choice
 Direction: Choose the letter of the best answer. Write the letter of your
choice on your answer sheet.

1. This sometimes called soft or weak flour.

A. Cake flour
B. All purpose flour
C. Bread flour
D. All of the above
2. Has the greatest amount of protein and thus has high gluten strength.
A. Cake flour
B. Bread flour
C. All purpose flour
D. All of the above
3. A flour which has the greatest amount of protein.
B. All-purpose flour
C. Bread flour
D. Cake flour
E. Cassava flour

Comprehension Questions

4. Which of these leavening agents is best used in ordinary bread making?

A. Baking soda
B. Baking Powder
C. Egg whites
D. Yeast

5. Sugar that is primarily used for icings and frostings. What do you call it?
A. Brown sugar
B. Confectioner’s sugar
C. Granulated sugar
D. Sugar in cubes

6. What do you call the baked breads leavened by chemical leavening agents?
A. Leavened breads
B. Pastries
C. Quick breads
D. Rolls

7. Which of the following leavening agents is a plant?

A. Air
B. Baking Powder
C. Baking Soda
D. Yeast

Application Questions

8. What kind of baking ingredients that can be used also as leavening agent?
 A. Egg
B. Flour
C. Sugar
D. Water

9. Which of the following below are the factors in baking temperature

A. Leaven
B. Size of cake
C. Sugar content
D. All of the above

10. There is a technique that makes dough smooth and elastic. What do you call it?
A. Creaming
B. Cutting-in
C. Kneading
D. Whipping

Answer key for Written Test

1. A
2. B
3. B
4. D
5. B
6. D
7. B
8. A
9. D
 10. B

Performance Test

Specific Instruction for the Candidate

Qualification BREAD AND PASTRY PRODUCTION NCII

Unit of Competency PREPARE AND PRODUCE BAKERY

PRODUCTS
General Instruction:

Given the necessary tools, supplies/ materials and equipment, you are required to
demonstrate on how to baking ingredients in accordance to the standards.

Alloted Time: 2 ½ hours.

Specific Instruction:

During the demonstration of skills, the candidate:

1. Wear Personal Protective Equipment.

2. Prepare the needed materials, equipment and tools.

3. Prepare the work area for the activity

4. Check and prepare the support area.

5. Keep all the garbage and clean all the materials used.

LIST OF EQUIPMENT, TOOLS AND MATERIALS

EQUIPMENT
QTY Description
1  Gas Oven
SUPPLIES AND MATERIALS
51/2 C  Bread flour
1T  Dry yeast
1C  Lukewarm water
 1C  Whole milk
 Lard for Greasing
2T  Sugar
2T  Shortening or oil
1t  Salt
TOOLS
1 pc  Mixing bowl

1 set  Measuring cup, Dry

1 set  Measuring spoon

1 pc  Measuring cup, Liquid

1 pc  Spatula
1 pc  Rolling pin
 Sifter
1 pc
2 pcs  Loaf pans
2 pcs  Baking sheets

QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. What is the reason why we need to
measure baking ingredients?
Answer: In order to meet the specified standard of mixture
2. What are the types of Flour?
Answer: Bread flour, All-purpose flour and Cake flour
Safety Questions
3. You observe that there is a smoke appears to the mixer while you are
beating icing. What will you do?
Answer: Unplug the power cord form the power outlet to prevent from
accident.
4. What will you do if you accidentally mix the spoiled egg to the mixture?
Answer: Don’t attempt to use the mixture anymore. Make another mixture to
avoid food poisoning.
Contingency Questions
6. You noticed that you don’t have a spatula to level off the flour
ingredients. What will you do?
Answer: Used the edge of a knife to level off the flour if you don’t have a
spatula available.
7. The available color that you have for the icing is blue and yellow, but the
costumer wants to have a green color for the icing how to resolve your
problem?
Answer: Add blue and yellow to produce a green color.
Job Role/Environment Questions
8. As a class president in your institution how will you organize your
member to maintain orderliness and cleanliness in the workshop?
Answer: Implement rules and regulation in maintaining and cleanliness in
workshop.
9. To avoid losing of materials, equipment and supplies. What will you do?
Answer: Check for inventory.
Rules and Regulations
10. What is the appropriate equipment you are going to wear before
measuring baking ingredients?
Answer: gloves, hair net, mask and apron
11. After utilizing all the materials needed in th What will you do next?
Answer: Clean all the materials use and throw all the garbage well.
The candidate’s underpinning knowledge Satisfactory  Not Satisfactory
was:
Templates for Inventory of Training Resources
Resources for presenting instruction
 Print Resources As per TR As per Remarks
Inventory
Wilton decorating magazine 1 1 Available
Good Housekeeping Baking Book 1 1 Available
 Non Print Resources As per TR As per Remarks
Inventory
Wilton decorating video 1 1 Available

Supplies and Materials As per TR As per Remarks

Inventory
Cake flour 1 sack 1 sack Available
Bread Flour 1 sack 1 sack Available
All-purpose 1 sack 1 sack Available
Sugar 1 sack 1 sack Available
Yeast 5 kl 5 kl Available
Butter 10 bars 10 bars Available
Margarine 20 kl 20 kl Available
Butter (French bread) 10 bars 10 bars Available
Cooking oil 2 gallon 2 gallon Available
Lard 20 kl 20 kl Available
All-purpose cream 1 sack 1 sack Available
Whipping cream 1 sack 1 sack Available
Confectioner sugar 1 sack 1 sack Available
Knox gelatin 5 kl 5 kl Available
Flaked almonds 10 g 10 g Available
Chocolate chips 5g 5g Available
Chocolate, shredded 15 kl 15 kl Available
Cherries with stem 1 bottle 1 bottle Available
Cherries 1 bottle 1 bottle Available
Food colors 10 pcs. 10 pcs. Available
Tropical fruits 10 pcs. 10 pcs. Available
Whole wheat, rye, multi grain 1 sacks 1 sacks Available
Cream cheese 12 kl 12 kl Available
Paper cups 5 sets 5 sets Available
Tulip paste 5 pcs 5 pcs Available
Sugar lace 8 pcs 8 pcs Available
Pineapple juice 10 cans 10 cans Available
Contreau 5 pcs 5 pcs Available
TOOLS
Measuring cup, solid 12 sets 12 sets Available
Measuring cup, liquid (250 & 500 ml) 12 sets 12 sets Available
Measuring spoon 25 sets 25 sets Available
Cake turn table 3 pcs. 3 pcs. Available
Decorating tips 20 pcs. 20 pcs. Available
Rolling pins 6 pcs. 6 pcs. Available
Pie pan sizes 6, 8, 10 6 pcs. 6 pcs. Available
Sheet pans 6 pcs. 6 pcs. Available
Pie cutter 6 pcs. 6 pcs. Available
Rubber scrapper 6 pcs. 6 pcs. Available
Palette knife 6 pcs. 6 pcs. Available
Cake stand with tier 6 pcs. 6 pcs. Available
Cake pillars 6 pcs. 6 pcs. Available
Sauce pan, s/s 6 pcs. 6 pcs. Available
Ladles /s 6 pcs. 6 pcs. Available
Knives s/s with plastic handle 6 pcs. 6 pcs. Available
Chopping board, color coded 6 pcs. 6 pcs. Available
Scale 2, 10 kgs 6 pcs. 6 pcs. Available
Grater 6 pcs. 6 pcs. Available
Wooden spoons 6 pcs. 6 pcs. Available
Beaters 6 pcs. 6 pcs. Available
Mixing bowl ( 6 pcs per set) 12 sets 12 sets Available
Wire whisk 6 pcs. 6 pcs. Available
EQUIPMENTS
Commercial Mixers with complete
6 pcs. 6 pcs. Available
attachments
Mechanical Dough roller 1 pc. 1 pc. Available
Decker oven 1 pc 1 pc Available
Compressor 1 pc 1 pc Available
Dough cutter 1 pc 1 pc Available
Gas range 4 pcs. 4 pcs. Available
Upright freezer 1 pc. 1 pc. Available
Refrigerator 1 pc. 1 pc. Available
 WORKSHOP LAYOUT BREAD AND PASTRY PRODUCTION NCII
0
BAKING AREA
TRAINERS TOILET
RESOURCE  
    MALE

 
CENTER

 
 
   
 
CONTEXTUAL
WASH BAKING TOOLS &
 
LEARNING AREA
AREA EQUIPMENT
SUPPORT SERVICE AREA

FEMALE
  REFREGIRATOR Cooling Rack
 

 
COMPUTER
AREA /
DISTANCE
LEARNING AREA STAFF

  LEARNING RESOURCE AREA

QUALITY CONTROL Housekeeping Tool
       
       
     
 

EXIT FIRE ENTRANCE

EXTINGUISHER

Date Developed: Document No. TESDA-CNVS 001

May 6,2019
Bread and Pastry NC II Date Revised: Issued by: Page 52 of
CNVS, CALUBIAN, LEYTE 37
Developed by:
FRELYN MAE G. DILLO