CBC BPP

TESDA-OP CO-01-F11
(Rev.No.00-03/08/17)
COMPETENCY-BASED CURRICULUM
A. Course Design
Course Title: BREAD AND PASTRY PRODUCTION NC II

Nominal Duration: 141 HOURS
Qualification Level: NC Level II

Course Description: This course is designed to enhance the knowledge,
skills and attitude in bread and pastry production to
prepare and present desserts; prepare and display
petits four in accordance with industry standards. It
covers the basic, common and core competencies. To
complete the course, all units prescribed for this
qualification must be achieved:
Trainee Entry
Requirements: Trainees or students who wants to entry into these
qualifications should possess the following requirements:
 can communicate in basic English either oral

and written;
 at least high school graduate;
 physically and mentally fit;
 with good moral character; and
 can perform basic mathematical computation
 With pleasing personality
Course Structure
BASIC COMPETENCIES
No. of Hours: 18 hours
Unit of Competency Module Title Learning Nominal

Outcomes Duration
1 Participate in Participating in LO1.Obtain and
workplace workplace convey workplace 4 hours
communica communication information
tion
LO2. Complete
relevant work-
related document
LO3. Participate in
workplace meeting
and discussion
2 Work in a team Working in team LO1.Describe and 4 hours
environment environment identify team role
and responsibility
LO2.Describe work
as a team member
3 Practice career Practicing career LO1.Integrate 6 hours
professionalism professionalism personal objectives
with organizational
goals.
LO2. Set and meet

work priorities.
LO3 Maintain
professional growth
and development.
4 Practice occupational Practicing LO1. Evaluate 4 hours
health and safety occupational hazard and risks.
health and safety
LO2. Control
hazards and risks.
LO3.Maintain
occupational health
and safety
awareness.
Course Structure
COMMON COMPETENCIES
No. of Hours: 18 hours
Unit of Competency Module Title Learning Nominal

Outcomes Duration
1 Develop and update Developing and LO1 Identify and 2 hours
industry knowledge updating industry access key sources
knowledge of information on
the industry
LO2 Access, apply

and share industry
information
LO3 Update
continuously
relevant industry
knowledge
2 Observe workplace Observing LO1 Practice 2 hours
hygiene procedures workplace personal grooming
hygiene and hygiene
procedures
LO2 Practice safe
and hygienic
handling, storage
and disposal of
food, beverage and
materials
3 Perform computer Performing LO1 Identify and 6 hours
operations computer explain the
operations functions, general
features and
capabilities of both
hardware and
software
LO2 Prepare and

use appropriate
hardware and
software according
to task requirement
LO3 Use
appropriate devices
and procedures to
transfer files/data
LO4 Produce
accurate and
complete data
according to the
requirements
LO5 Maintain
computer system
4 Perform workplace Performing LO1 Practice 2 hours
and safety practices workplace and workplace safety,
safety practices security and
hygiene systems,
processes and
operations
LO2 Respond
appropriately to
faults, problems
and emergency
situations in line
with enterprise
guidelines
LO3 Maintain safe

personal
presentation
standards
5 Provide effective Providing LO1Apply effective 6 hours
customer service effective verbal and non-
customer service verbal
communication
skills to respond to
customer needs
LO2 Provide
prompt and quality
service to customer
LO3 Handle
queries promptly
and correctly in line
with enterprise
procedures
LO4 Handle
customer
complaints,
evaluation and
recommendations
Course Structure
CORE COMPETENCIES
No. of Hours: 141 Hours
Unit of Module Title Learning Nominal

Competency Outcomes Duration
1 Prepare and Preparing and LO1 Prepare
produce bakery producing bakery products
products bakery
products LO2 Decorate and
present bakery 38 hours
products
LO3 Store bakery

products
produce producing pastry products
pastry products pastry
products LO2 Decorate and
present pastry 22 hours
products
LO3 Store pastry

products
present gateaux, presenting sponge and cakes
tortes and cakes gateaux,
tortes and LO2 Prepare and
cakes use fillings
LO3 Decorate 38 hours

cakes
LO4 Present
cakes
LO5 Store cakes

4 Prepare and Preparing and LO1 Prepare iced 21 hours
display petits display petits petits fours
fours fours
LO2 Prepare
fresh petits fours
LO3 Prepare
marzipan petits
fours
LO4 Prepare
caramelized petits
fours
LO5 Display petits

fours
LO6 Store petits

fours
5 Present desserts Presenting LO1 Prepare and
desserts serve plated
desserts
LO2 Plan, prepare

and present
22 hours
dessert buffet
selection or
plating
LO3 Store and

package desserts
Assessment Methods: • Interview
• Written/Oral questioning
• Demonstration of practical skills
• Direct observation
Course Delivery: • Modular

• Demonstration
• Film viewing
• E-learning
• Industry immersion
Resources:
List of recommended tools, equipment and materials for the training of

25 trainees for Bread and Pastry Production NC II
TOOLS EQUIPMENT MATERIALS
QTY QTY QTY

6 Commercial
Mixers with
12 Measuring cup, solid Cake flour
complete
attachments
12 Measuring cup , 1 Mechanical Bread flour
liquid (250 & 500 ml) Dough roller
25 Measuring spoon 1 Decker oven All pupose
3 Cake turn table 1 Compressor Sugar Yeast
20 Decorating tips 1 Dough cutter Butter
6 Rolling pins 1 Refrigerator Margarine
6 Pie pan sizes 6, 8, 10 Butter (French bread)
6 Sheet pans Cooking oil
6 Pie cutter Lard
6 Rubber scrapper All purpose cream
6 Palette knife Whipping cream
6 Cake stand with tier Confectioner sugar
6 Cake pillars Knox gelatin
6 Sauce pan, s/s Flaxed almonds
6 Ladies s/s Chocolate chips
6 Knives s/s with
Chocolate shredded
plastic handle
6 Chopping board,
Cherries with stem
color
6 Coded Cherries
6 Scale 2, 10 kgs Food colors
6 Grater Tropical fruits
Whole wheat, rye,
6 Wooden spoons
multi grain
6 Beaters Cream cheese
Mixing bowl (6 pcs
12sets Paper cups
per set)
6 Wire whisk Tulip paste
6 Muffin pan, small Sugar lace
6 Muffin pan, medium Pineapple juice
6 Muffin pan , big Contreau
TOOLS EQUIPMENT MATERIALS
6 Loaf pan, small
6 Loaf pan, medium Training Materials
Wilton decorating
6 Loaf pan, big
magazine, video
Good
Rectangular pan
4 Housekeeping
1x8x8
Baking Book
Round pan 6, 8, 10,
6
12, 14 ,16
6 Pie pan
6 Flour sifter
6 Strainer
4 Double boiler
Piping bags
Coupler
Facilities: Based on a class intake of 25 students/ trainees, below are the space
requirement & their sizes:
TEACHING/ Area in Sq. Total Area in

Size in Meters
LEARNING AREAS Meters Sq. Meters
40 sqm 40 sqm
Lecture /Demo Area 8x5m
Student/trainee working
1x1m 1 sq 25 sqm
space
Laboratory 8x5 sqm 40 sq 40 sqm
Learning Resource Center 3x5 sqm 15 sqm 15 sqm
36 sqm
Facilities/Equipment/
Circulation Area
Total : 156 sq. m.
Qualification of
Instructors/Trainers: To qualify as trainer for Bread and Pastry Production NC II
level, a person must:
 be a holder of National TVET Trainer Certificate Level I (NTTCI)

 be a holder of TMI
 be certified of Bread and Pastry Production NC II
 be able to communicate effectively both orally and in written form
 be physically, emotionally, psychologically and mentally fit
 have at least two (2) years’ experience in the industry
 possess good moral character
 with pleasing personality
 have attended relevant Bread and Pastry Production training and
seminars for patisserie or equivalent
 Proficient in bakery /pastry production
B. Modules of Instruction
Basic Competencies: Bread and Pastry Production NC II
Unit of Competency: PARTICIPATE IN WORKPLACE COMMUNICATION
Modules Title: PARTICIPATING IN WORKPLACE

COMMUNICATION
Module Descriptor: This module covers the knowledge, skills and

attitudes required to gather, interpret and convey
information in response to workplace
requirements.
Nominal Duration: 4 hours
Summary of Learning Outcomes:
LO1. Obtain and convey workplace information

LO2. Participate in workplace meeting and discussion
LO3. Complete relevant work related documents.
Details of Learning Outcomes:
LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION
Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
1.1 Specific Parts of speech The Group Written test
relevant information is students/ Discussion
accessed from Sentence trainees must Practical
appropriate sources Construction be provided Assignment performance
with the Method test
1.2 Effective following:
Effective
questioning and active Competency Interview
listening and speaking communication Writing based learning
are used to gather and materials materials
convey information ( pen & method
paper)
1.3 Appropriate
medium is used to References
transfer information (books)
and ideas
Manuals
1.4 Appropriate non-
verbal communication
is used
1.5 Appropriate lines

of communication with
superiors and
colleagues are
identified and followed
1.6 Defined work

procedures for the
location and storage
of information are
used
1.7 Personnel
interaction is carried
out clearly and
concisely
LO2. Participate in workplace meetings and discussions
Assessment Contents Conditions Methodologies Assessment

Criteria Methods
Sentence The Group Written test
2.1 Team meeting s Construction students/ discussions/
are attended on time trainees interaction Practical /
Technical must be performanc
2.2 Own opinions Writing provided Assignment e test
are clearly with the method
expressed and Recording following: Interview
those of others information Competency-
based
2.3 Meeting inputs Paper learning
are consistent with Pencils/ball materials
the meeting pen method
purpose and
established References
protocols (books)
2.4 Workplace Manuals

interactions are
conducted in a
courteous manner
2.5 Questions
about simple
routine workplace
procedures and
maters concerning
working conditions
of employment are
asked and
responded to
2.6 Meetings
outcomes are
interpreted and
implemented
LO3. Complete relevant work related documents

Criteria Methods
3.Range of forms Basic The
relating to conditions mathemati students/
of employment are cs trainees
completed must be
accurately and Technical provided
legibly writing with the
following:
3.2 Workplace data Types of
is recorded on forms
standard workplace
forms and Papers
documents Pencils/
Ballpen
3.3 Basic
mathematical Reference
processes are used books
for routine
calculation protocols Manuals
3.4 Errors in
recording
information on
forms/documents
are identified and
properly acted upon
3.5 Reporting
requirements to
supervisor are
completed according
to organized
guidelines
Unit of Competency: WORK IN A TEAM ENVIRONMENT
Modules Title: WORKING IN A TEAM ENVIRONMENT
Module Descriptor: This module covers the skills, knowledge and

attitudes to identify role and responsibility as a
member of a team.
LO1. Describe team role and scope

LO2. Identify own role and responsibility within team
LO3. Work as a team member
.
LO1 Describe team role and scope
Criteria Methods
1.1 Role and Team role. The Group Written test
objective of the students/ discussion/int
team is identified Relationship trainees must eraction Observation
from available and be provided
sources of responsibilitie with the Case studies Simulation
information s following:
Simulation Role playing
1.2 Team Role and
parameters, responsibilitie SOP of
reporting s with team workplace
relationships and environment.
responsibilities are Job
identified from team Relationship Procedures
discussions and within a team.
appropriate external Client /
sources supplier
instructions
Quality
Standards
Organizational
or external
personnel
LO2. Identify own role and responsibility within team
Criteria Methods
2.1. Individual role Team role. The Group Written test
and responsibilities students/ discussion/
within the team Relationship trainees must interaction Observation
environment are and be provided
identified Responsibilities with the Case studies Simulation
following:
2.2. Roles and Role and Simulation Role playing
responsibility of Responsibilities SOP of
other team with team workplace
members are environment.
identified and Job
recognized Relationship Procedures
within a team.
2.3. Reporting Client /
relationship within supplier
team and external instructions
to team are
identified Quality
standards
Organization
al or
external
personnel
LO3. Work as a team member

Criteria Methods
3.1. Effective and Communicatio The Group Observation
appropriate forms n process students/ discussion/ of work
of communications trainees must interaction Activities
used and Team be provided
interactions structure / with the Case studies Observation
undertaken with team roles following: through
team members who Simulation simulation or
contribute to known Group role play
team activities and planning and
objectives decision SOP of Case studies
making workplace and
3.2. Effective and scenarios.
appropriate Job
contributions made Procedures
to complement
team activities and Organization
objectives, based or external
on individual skills personnel
and competencies
and workplace
context
3.3. Observed
protocols in
reporting using
standard operating
procedures
3.4. Contribute to
the development of
team work plans
based on an
understanding of
team’s role and
objectives and
individual
competencies of
the members.
Unit of Competency: PRACTICE CAREER PROFESSIONALISM
Modules Title: PRACTICING CAREER PROFESSIONALISM

attitudes in promoting career growth and
advancement.

LO1. Integrate personal objectives with organizational goals
LO2. Set and meet work priorities
LO3. Maintain professional growth and development
LO1 Integrate personal objectives with organizational goals
Criteria Methods
1.1 Personal growth Personal The students/ Group Role play
and work plans are Development- trainees must discussion/int
pursued towards Social be provided eraction Interview
improving the Aspects: with the
qualifications set for Intra and following: Simulation Written
the profession Interpersonal examination
Development Demonstratio
1.2 Intra- and n/practical
interpersonal Organizational Workplace hands-on
relationships are Goals exercises
maintained in the Code of Ethics
course of managing Personal Competency-
oneself based on Hygiene and Organizational based
performance Practices Goals learning
evaluation materials
Code of Ethics Hand outs and method
1.3 Commitment to PD-Social
the organization and Aspects
its goal is
demonstrated in the CD’s, VHS
performance of tapes,
duties transparencies
LO2. Set and meet work priorities
Criteria Methods
2.1 Competing Organization The students/ Group Role play
demands are al KRAs trainees must discussion/
prioritized to be provided interaction Interview
achieve personal, Work Values with the
team and and Ethical following Structured Written
organizational goals Standards activity examination
and objectives. 
Company Demonstratio
2.2 Resources are policies on Organizational n/practical
utilized efficiently the use and KRA hands-on
and effectively to maintenance exercises
manage work of equipment Work values
priorities and and ethics Competency-
commitments based
Company learning
2.3 Practices along policies and materials
economic use and standards method
maintenance of
equipment and Sample job
facilities are targets
followed as per
established Learning
procedures Guides
CD’s, VHS
tapes,
transparencie
s
LO3. Maintain professional growth and development
Criteria Methods
3.1 Trainings and Qualification The students/ Interactive –
career opportunities Standards trainees must lecture Demonstratio
are identified and be provided n
availed of based on Gender and with the Film Viewing
job requirements Development following Interview
(GAD) Role play/
3.2 Recognitions Sensitivity Quality Simulation Written exam
are sought/received Standards
and demonstrated Professionalis Group
as proof of career m in the GAD Discussion
advancement Workplace handouts
3.3 Licenses and/or List of CD’s, VHS

certifications Professional tapes on
relevant to job and Licenses Professionali
career are obtained sm in the
and renewed Workplace
Professional
Licenses
samples
Unit of Competency: PRACTICE OCCUPATIONAL HEALTH AND

SAFETY PROCEDURES
Modules Title: PRACTICING OCCUPATIONAL HEALTH AND

SAFETY PROCEDURES
Module Descriptor: This module cover the outcomes required to

comply with regulatory and organizational
requirements for occupational health and safety
Nominal Duration: 6hours

LO1. Identity hazards and risks
LO2. Evaluate hazards and risks
LO3. Control hazards and risks
LO4. Maintain occupational health and safety awareness
LO1 Identify hazards and risks
Criteria Methods
1.1 Safety Hazards and The students/ Group Situation
regulations and risks trainees must discussion/ analysis
workplace safety identification be provided interaction
and hazard control and control with the Interview
practices and following: Simulation
procedures are Organizational Practical
clarified and safety and Symposium examination
explained based on health
organization protocol Workplace Group Written
procedures dynamics examination
Threshold PPE
1.2 Hazards/risks in limit value
the workplace and (TLV) Learning
their corresponding Guides
indicators are OHS
identified to indicators Handouts
minimize or
eliminate risk to Organization
coworkers, al Safety and
workplace and Health
environment in Protocol
accordance with
organization OHS
procedures Indicators
Threshold
1.3 Contingency Limit Value
measures during
workplace Hazards/Risk
accidents, fire and Identification
other emergencies and Control
are recognized and
established in CD’s, VHS
accordance with tapes,
organization transparencie
procedures s
LO2. Evaluate hazards and risks
Criteria Methods
2.1 Terms of TLV table The students/ Group Interview
maximum trainees must discussion/
tolerable limits Phil OHS be provided interaction Written
which when Standards with the Examination
exceeded will following: Situation
result in harm or Effects of analysis Simulation
damage are hazards in Handout on
identified based the Symposium
on threshold limit workplace Phil. OHS
values (TLV) Standards Film viewing
Ergonomic Effects of
2.2 Effects of the s hazards in Group
hazards are the dynamics
determined Employees workplace
Compensa Ergonomics
2.3 OHS issues tion ECC
and/or concerns Commissio regulations
and identified n (ECC)
safety hazards regulations TLV Table
are reported to
designated CD’s, VHS
personnel in tapes,
accordance with transparencie
workplace s
requirements
and relevant
workplace OHS
legislation
LO3. Control hazards and risks
Criteria Methods
3.1 Occupational Safety The students/ Group Written
Health and Safety Regulations trainees must discussion/
(OHS) procedures be provided interaction Interview
for controlling Clean Air Act with the
hazards/risks in following: Symposium Case/
workplace are Electrical and situation
consistently Fire Safety Film viewing analysis
followed Code
Handouts on Group Simulation
3.2 Procedures for Waste Dynamics
dealing with management Safety
workplace Disaster Regulations Self pace
accidents, fire and Preparedness Clean Air Act
emergencies are and Electrical and
followed in Management Fire Safety
accordance with Contingency Code
organization OHS Measures and Waste
policies Procedures management
Disaster
3.3 Personal Preparednes
protective s and
equipment (PPE) Management
is correctly used in Contingency
accordance with Measures
organization OHS and
procedures and Procedures
practices OHS
Personal
3.4 Appropriate Records
assistance is
provided in the PPE
event of a
workplace CD’s, VHS
emergency in tapes,
accordance with transparencie
established s
organization
protocol
LO4. Maintain occupational health and safety awareness
Criteria Methods
4.1 Emergency- The students/ Demonstratio
related drills and Operational trainees must Group n
trainings are health and be provided discussion/int
participated in as safety with the eraction Interview
per established procedure, following:
organization practices and Simulation Written
guidelines and regulations Examination
procedures Symposium
Emergency- Workplace Portfolio
4.2 OHS personal related drills Film viewing assessment
records are and training PPE
completed and Group
updated in OHS dynamics
accordance with personal
workplace records
requirements
CD’s, VHS
tapes,
transparencie
s
Health record
Common Competencies: Bread and Pastry Production NC II
Unit of Competency: PERFORM WORKPLACE AND SAFETY

PRACTICES
Modules Title: Performing workplace and safety practices
Module Descriptor: This module of competency deals with the

knowledge, skills and attitudes in following health,
safety and security practices. It includes dealing
with emergency situations and maintaining safe
personal presentation standards.
LO1. Follow workplace procedures for health, safety and security

practices
LO2. Deal with emergency situation
LO3. Maintain safe personal; presentation standards

LO1. Follow workplace procedures for health, safety and security
practices
Criteria Methods
1.1 Correct health, The students/ Self paced/ Written/Oral
safety and security Health, safety trainees must Modular examination
procedures are and security be provided
followed in line with procedures with the Demonstratio Practical
legislation, Following n demonstration
regulations and Breaches
enterprise procedures Small
procedures Manuals group
discussion
1.2 Breaches of Handbook
health, safety and safety and Distance
security procedures security education
are identified and
reported in line with Report
enterprise (sample)
procedure
1.3 Suspicious
behavior or unusual
occurrence are
reported in line with
enterprise
procedure
LO2. Deal with emergency situations
Criteria Methods
2.1 Emergency and Emergency The students/ Self Written/Oral
potential emergency procedure trainees must paced/modu examination
situations are Personal be provided lar
recognized and injuries with the Practical
appropriate action Fire Following Demonstrati demonstratio
are taken within Electrocution on n
individual’s scope of Natural
responsibility calamity Emergency Small group Observation
Criminal acts procedure discussion
2.2 Emergency Safe personal manuals
procedures are presentation Distance
followed in line with standard Handbook education
enterprise safety and
procedures security
2.3 Assistance is Report
sought from
colleagues to Emergency
resolve or respond drills –
to emergency instruction/guid
situations elines
2.4 Details of
emergency
situations are
reported in line with
enterprise
procedures
LO3. Maintain safe personal presentation standards
Criteria Methods
3.1 Safe personal Use of PPE The students/ Lecture/
standards are trainees must demonstratio Hands-on
identified a Safe and be provided n
proper with the Direct
posture Following Self-paced observation
instruction
Hands-out Practical
Film / video Group demonstration
clips discussion
Role-playing/
Film showing simulation
Dramatization
/ fire drill
Unit of Competency: PROVIDE EFFECTIVE CUSTOMER SERVICE
Modules Title: Providing Effective Customer Service

knowledge, skills and attitudes in providing
effective customer service. It includes greeting
customer, identifying customer needs, delivering
service to customer, handling queries through
telephone, fax machine, internet and email and
handling complaints, evaluation and
recommendation..

LO1. Greet customer
LO2. Identify customer needs
LO3. Deliver service to customer
LO4. Handle queries through telephone, fax machine internet and email
LO5. Handle complaints, evaluation and recommendations
LO1. Greet customer
Criteria Methods
1.1 Guests are Personality The students/ Modular Interview
greeted in line with development trainees must (self-pace (oral/question
enterprise procedure and public be provided learning) naire)
relations with the
1.2 Verbal and non- Basic oral Following Electronic Observation
verbal communicatio Learning
communications are n/ writing Tools Demonstration
appropriate to the memos and Recorder Industry of Practical
given situation letters Microphone Immersion Skills
Preparing Full body mirror
1.3 Non verbal job Company dress Demonstrati
communication of documentatio on
customer is observed n
responding to Following Equipment Film-viewing
customer instructions Video camera
Filling-out recorder
1.4 Sensitivity to forms Television
cultural and social VHS/DVD
differences is player
demonstrated
Materials
CD
Make up kit
References
Books
brochures
manuals
LO2. Identify customer needs
Criteria Methods
2.1 Appropriate Personality The students/ Modular Interview
interpersonal skills development trainees must (self-pace (oral/question
are used to ensure and public be provided learning) naire)
that customer needs relations with the
are accurately Basic oral Following Electronic Observation
identified communicatio Learning
n/ writing Tools Demonstration
2.2 Customer needs memos and Recorder Industry of Practical
are assessed for letters Microphone Immersion Skills
urgency so that Preparing Full body mirror
priority for service job Company dress Demonstrati
delivery can be documentatio on
identified n
Following Equipment Film-viewing
2.3 Customers are instructions Video camera
provided with Filling-out recorder
information forms Television
VHS/DVD
2.4 Personal player
limitation in
addressing customer Materials
needs is identified CD
and where Make up kit
appropriate , References
assistance is sought Books
from supervisor brochures
manuals
LO3. Deliver service to customer
Criteria Methods
3.1 Customer needs Food and The students/ Modular Interview
are promptly culture trainees must (self-pace (oral/question
attended to in line be provided learning) naire)
with enterprise Exploration of with the
procedure food trends Following Electronic Observation
Learning
3.2 Appropriate Past, present Tools Demonstration
rapport is maintained and future Recorder Industry of Practical
with customer to trend Microphone Immersion Skills
enable high quality Communicati Full Body Demonstrati
service delivery on standards mirror on
in customer Company dress
3.3 Opportunity to service Film-viewing
enhance the quality Equipment
of service and Video camera
products are taken recorder
wherever possible
Television
DVD player
Materials
CD make up kit
References
Books,
brochures
manuals
LO4. Handle queries through telephone , fax machine, internet and email
Criteria Methods
4.1 Use telephone, The students/
computer, fax trainees must
machine, internet be provided
efficiently to with the
determine customer Following
requirements
4.2 Queries/
information are
recorded in line with
enterprise procedure
4.3 Queries are acted

upon promptly and
correctly in line with
enterprise procedure
LO5. Handle complaints, evaluation and recommendations
Criteria Methods
5.1 Guests are Proper The students/
greeted with a smile way of trainees must
and eye-to-eye answering be provided
contact complaints with the
in line with Following
5.2 Responsibility for workplace
resolving the procedure
complaint is taken s.
within limit of Nature and
responsibility details of
complaints
5.3 Nature and .
details of complaint Industry/
are established and workplace
agreed with the procedure
customer s in giving
evaluation
5..4 Appropriate and
action is taken to recommen
resolve the complaint dations.
to the customers
satisfaction wherever
possible
Unit of Competency: OBSERVE WORKPLACE HYGIENE

PROCEDURES
Modules Title: OBSERVING WORKPLACE HYGIENE

PROCEDURES
Module Descriptor: This unit covers the knowledge, skills, and

attitudes needed to apply quality standards in the
workplace. The module also includes the
application of relevant safety procedures and
regulation, salon/ organizational procedures and
other client requirements.

LO1. Follow hygiene procedures
LO2. Identify and prevent hygiene risks
Details of Learning Outcomes
LO1. Follow hygiene procedures
Criteria Methods
1.1 Workplace The students/
hygiene procedures trainees must
are implemented in be provided
line with enterprise with the
and legal Following
requirements
1.2 Handling and

storage of items are
undertaken in line
with enterprise and
legal requirements
LO2. Identify and prevent hygiene risks
Criteria Methods
2.1 Potential The students/
hygiene risks are trainees must
identified in line with be provided
enterprise with the
procedures Following
2.2 Action to
minimize and
remove risks are
taken within scope
of individual
responsibility of
enterprise/legal
requirements
2.3 Hygiene risks

beyond the control
of individual staff
members are
reported to the
appropriate person
for follow up
Unit of Competency: DEVELOP AND UPDATE INDUSTRY

KNOWLEDGE
Modules Title: DEVELOPING AND UPDATE INDUSTRY

KNOWLEDGE

knowledge, skills and attitude required to access,
increase and update industry knowledge. It
includes seek information on the industry and
update industry knowledge.

LO1. Seek information on the industry
LO2. Update industry knowledge
LO1. Seek information on the industry
Criteria Methods
1.1 Sources of The students/
information on the trainees must
industry are correctly be provided
identified and with the
accessed Following
1.2 Information to
assist effective work
performance is
obtained in line with
job requirements
1.3 Specific
information on sector
of work is accessed
and updated
1.4 Industry
information is
correctly applied to
dayto-day work
activities
LO2. Update industry knowledge

Criteria Methods
2.1 Informal and/or The students/
formal research is trainees must
used to update be provided
general knowledge of with the
the industry Following
2.2 Updated
knowledge is shared
with customers and
colleagues as
appropriate and
incorporated into
day-to-day working
activities
Unit of Competency: PERFORM COMPUTER OPERATIONS
Modules Title: PERFORMING COMPUTER OPERATIONS

attitudes and values needed to perform computer
operations which includes inputting, accessing,
producing and transferring data using the
appropriate hardware and software.
.Nominal Duration: 6 hours

LO1. Plan and prepare for task to be undertaken
LO2. Input data into computer
LO3. Access information using computer
LO4. Produce/output data using computer system
LO5. Maintain computer equipment and systems
LO1. Plan and prepare for task to be undertaken
Criteria Methods
1.1 Requirements of The students/
task are determined trainees must
be provided
1.2 Appropriate with the
hardware and Following
software is selected
according to task
assigned and
required outcome
1.3 Task is planned

to ensure OH & S
guidelines and
procedures are
followed
LO2. Input data into computer
Criteria Methods
2.1 Data are The students/
entered into the trainees must
computer using be provided
appropriate with the
program/application Following
in accordance with
company
procedures
2.2 Accuracy of
information is
checked and
information is saved
in accordance with
standard operating
procedures
2.3 Inputted data

are stored in
storage media
according to
requirements
2.4 Work is
performed within
ergonomic
guidelines
LO3. Access information using computer
Criteria Methods
3.1 Correct The students/
program/application trainees must
is selected based on be provided
job requirements with the
Following
3.2
Program/application
containing the
information required
is accessed
according to
company procedures
3.3 Desktop icons

are correctly
selected, opened and
closed for navigation
purposes
3.4 Keyboard
techniques are
carried out in line
with OH & S
requirements for safe
use of keyboards
LO4. Produce/output data using computer system
Criteria Methods
4.1 Entered data are The
processed using students/
appropriate software trainees
commands must be
provided
4.2 Data are printed with the
out as required using Following
computer
hardware/peripheral
devices in
accordance with
standard operating
procedures
4.3 Files and data

are transferred
between compatible
systems using
computer software,
hardware/ peripheral
devices in
accordance with
standard operating
procedures
LO5. Maintain computer equipment and system

Criteria Methods
5.1 Systems for The
cleaning, minor students/
maintenance and trainees
replacement of must be
consumables are provided
implemented with the
Following
5.2 Procedures for
ensuring security of
data, including
regular back-ups and
virus checks are
implemented in
accordance with
standard operating
procedures
5.3 Basic file

maintenance
procedures are
implemented in line
with the standard
operating procedures
Core Competencies: Bread and Pastry Production NC II
Unit of Competency: PREPARE AND PRODUCE BAKERY

PRODUCTS
Modules Title: PREPARING AND PRODUCE BAKERY

PRODUCTS
Module Descriptor: This module 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.

LO1. Prepare bakery products
LO2. Decorate and present bakery products
LO3. Store bakery products
LO1.Prepare bakery products
Criteria Methods
1.1 Required The students/
ingredients are trainees must
selected, measured be provided
and weighed with the
according to recipe Following
or production
requirements and
established
standards and
procedures
1.2 A variety of
bakery products are
prepared according
to standard mixing
procedures/formulati
on/ recipes and
desired product
characteristics
1.3 Appropriate
equipment are used
according to
required bakery
products and
standard operating
procedures
1.4 Bakery products

are baked according
to techniques and
appropriate
conditions; and
enterprise
requirement and
standards
1.5 Required oven

temperature are
selected to bake
goods in accordance
with the desired
characteristics,
standards recipe
specifications and
enterprise practices
LO2. Decorate and present bakery products
Criteria Methods
2.1 A variety of The students/
fillings and trainees must
coating/icing, glazes be provided
and decorations for with the
bakery products are Following
prepared according
to standard recipes,
enterprise standards
and/or customer
preferences
2.2 Bakery products

are filled and
decorated, where
required and
appropriate, in
accordance with
standard recipes
and/or enterprise
standards and
customer
preferences
2.3 Bakery items are

finished according to
desired product
characteristics
2.4 Baked products

are presented
according to
established
standards and
procedures
LO3. Store bakery products
Criteria Methods
3.1Bakery products The students/
are stored according trainees must
to established be provided
standards and with the
3.2Packaging are
selected appropriate
for the preservation
of product freshness
and eating
characteristics
UNIT OF COMPETENCY PREPARE AND PRODUCE PASTRY

PRODUCTS
Module Title: PREPARING AND PRODUCING PASTRY

PRODUCTS
Module Description: This module deals with knowledge and skills

prepare and produce a range of high-quality pastry
products in commercial food production
environments and hospitality establishments.
TRAINING DURATION 15 hours
SUMMARY OF LEARNING OUTCOMES:

LO1. Prepare pastry products
LO2 Decorate and present pastry products
LO3. Store pastry products
LO1 Prepare pastry products
Criteria Methods
1.1 Required The students/
ingredients are trainees must
selected, measured be provided
and weighed with the
according to recipe Following
or production
requirements and
established
standards and
procedures
1.2 A variety of
pastry products are
prepared according
to standard mixing
procedures/formulati
on/ recipes and
desired product
characteristics
1.3 Appropriate
equipment are used
according to
required pastry
products and
standard operating
procedures
1.4 Pastry products

are baked according
to techniques and
appropriate
conditions; and
enterprise
requirement and
standards
1.5 Required oven

temperature are
selected to bake
goods in accordance
with the desired
characteristics,
standards recipe
specifications and
LO2 Decorate and present pastry products
Criteria Methods
2.1 A variety of The students/
fillings and trainees must
coating/icing, glazes be provided
and decorations for with the
pastry products are Following
prepared according
to standard recipes,
and/or customer
preferences
2.2 Pastry products

are filled and
decorated, where
required and
appropriate, in
accordance with
standard recipes
and/or enterprise
standards and
customer
preferences
2.5 Pastry products

are finished
according to desired
product
characteristics
2.6Baked pastry
products are
presented according
to established
standards and
procedures
LO3 Store pastry products
Criteria Methods
3.1 Pastry products The students/
are stored according trainees must
to established be provided
3.2 Packaging are

selected appropriate
for the preservation
of product freshness
and eating
characteristics
UNIT OF COMPETENCY PREPARE AND PRESENT GATEAUX, TORTES

AND CAKES
Module Title: PREPARING AND PRESENTING GATEAUX,

TORTES AND CAKES
Module Description: This module covers the knowledge and skills

produce, fill, decorate and present a range of
specialized sponges and cakes, where finish,
decoration and presentation of a high order is
required.

LO1. Prepare sponge and cakes
LO2 Prepare and use fillings
LO3. Decorate cakes
LO4. Present cakes
LO5. Store cakes
LO1 Prepare sponge and cakes

Criteria Methods
1.1 Ingredients are The students/
selected, measured trainees must
and weighed be provided
according to recipe with the
requirements, Following
and customer
practices
1.2 Required oven

temperature is
selected to bake
goods in accordance
with desired
characteristics,
standard recipe
specifications and
1.3 Sponges and

cakes are prepared
according to recipe
specifications,
techniques and
conditions and
desired product
characteristics
1.4 Appropriate
equipment are used
according to
required pastry and
bakery products and
standard operating
procedures
1.5 Sponges and

cakes are cooled
according to
established
standards and
procedures
LO2 Prepare and use fillings
Criteria Methods
2.1 Fillings are The students/
prepared and trainees must
selected in be provided
accordance with with the
required consistency Following
and appropriate
flavors
2.2 Slice or layer

sponges and cakes
are filled and
assembled
according to
standard recipe
specifications,
enterprise practice
and customer
preferences
2.3 Coatings and

sidings are selected
according to the
product
characteristics and
required recipe
specifications
LO3 Decorate cakes
Criteria Methods
3.1 Sponges and The students/
cakes are decorated trainees must
suited to the product be provided
and occasion and in with the
accordance with Following
standard recipes and
3.2 Suitable icings

and decorations are
used according to
standard recipes
and/or enterprise
standards and
customer
preferences
LO4 Present cakes
Criteria Methods
4.1 Cakes are The students/
presented on trainees must
accordance with be provided
customer’s with the
expectations and Following
established
standards and
procedures
4.2 Equipment are

selected and used in
accordance with
service requirements
4.3 Product
freshness,
appearances and
eating qualities are
maintained in
accordance with the
established
standards and
procedures
4.4 Cakes are

marked or cut
portion-controlled to
minimize wastage
and in accordance
with enterprise
specifications and
customer
preferences
LO5 Store cakes
Criteria Methods
5.1 Cakes are stored The students/
in accordance with trainees must
establishment’s be provided
5.2 Storage methods

are identified in
accordance with
product
specifications and
established
standards and
procedures
UNIT OF COMPETENCY PREPARE AND DISPLAY PETITS FOURS
Module Title: PREPARING AND DISPLAY PETITS FOURS
Module Description: This module applies to the knowledge and skills

required by bakers and pastry cooks (patissiers) in
commercial food production environments and
hospitality establishments. It covers the
production, display and service of a wide range of
petits fours including petits fours glaces, marzipan-
based petits fours and caramelized fruits and nuts
served as petits fours, to a level of high and
consistent quality

LO1. Prepare iced petits fours
LO2 Prepare fresh petits fours
LO3. Prepare caramelized petits fours
LO4. Display petits fours
LO5. Store petits fours
LO1 Prepare iced petits fours

Criteria Methods
1.1 Sponges and The students/
bases are prepared, trainees must
cut and assembled be provided
according to with the
standard recipes Following
and enterprise
requirements and
practices
1.2 Fillings are

prepared with the
required flavors and
consistency
1.3 Fondant icing

are brought in
accordance with the
required
temperature and
established
standards and
procedures
1.4 Decorations are

designed and used
in accordance with
establishment
standards and
procedures
LO2 Prepare fresh petits fours
Criteria Methods
2.1 A selection of The students/
small choux paste trainees must
shapes are baked be provided
and decorated in with the
established
standards and
procedures
2.2 Baked sweet

paste are prepared
and blended in
accordance with
establishment
standards and
procedures
2.3 Fillings are

prepared and used
the required flavors
and correct
consistency
2.4 Garnishes,
glazes and finished
are used in
accordance with
established
standards and
procedures
LO3 Prepare marzipan petits fours
Criteria Methods
3.1 Quality marzipan The students/
is flavored and trainees must
shaped to produce be provided
mini-sized fruits in with the
enterprise and client
requirements
3.2 Marzipan fruits

are coated to
preserve desired
eating
characteristics and
softened with egg
whites, piped into
shapes and
sealed/browned with
applied heat,
according to
enterprise practice
LO4 Prepare caramelized petits fours
Criteria Methods
4.1 Fresh fruits/fruit The students/
segments are trainees must
selected and coated be provided
with pale amber- with the
colored caramel or Following
glazed or any
coating specified by
the enterprise
4.2 Sandwich dried

fruits or nuts are
filled with flavored
marzipan and
coated with pale
amber-colored
caramel according to
specifications and
LO5 Display petits fours
Criteria Methods
5.1 Appropriate The students/
receptacles are trainees must
selected and be provided
prepared for petits with the
fours Following
5.2 Petits fours are

displayed creatively
to enhance
customer appeal
LO6 Store petits fours
Criteria Methods
6.1 Petits fours are The students/
stored in proper trainees must
temperatures and be provided
conditions to with the
maintain maximum Following
eating qualities,
appearance and
freshness
6.2 Petits fours are

packaged in
accordance with
established
standards and
procedures
UNIT OF COMPETENCY PRESENT DESSERT
Module Title: PRESENTING DESSERT
Module Description: This module covers the knowledge and skills in

presenting the various and specialized techniques
of desserts presentation required by bakers and
pastry cooks (patissiers) in commercial food
production environments and hospitality
establishments.

LO1. Present and serve plated desserts
LO2 Plan, prepare and present dessert buffet selection or plating
LO3. Store and package desserts
LO1 Present and serve plated desserts

Criteria Methods
1.1Desserts are The students/
portioned and trainees must
presented according be provided
to product items, with the
occasion and Following
and procedures
1.2 Desserts are

plated and
decorated in
accordance with
and procedures
LO2 Plan, prepare and present dessert buffet selection or plating
Criteria Methods
2.1 Dessert buffet The students/
services are planned trainees must
and utilized be provided
according to with the
available facilities, Following
equipment and
customer/enterprise
requirements
2.2 Variety of
desserts are
prepared and
arranged in
accordance with
and procedures
LO3 Store and package dessert
Criteria Methods
3.1Desserts are The students/
stored in accordance trainees must
with the required be provided
temperature and with the
customer’s Following
specifications.
3.2Desserts are
packaged in
accordance with
established
standards and
procedures
TESDA-OP-CO -01-F13
(Rev.No.00-03/08/17)
LIST OF EQUIPMENT
(As listed in the respective TR)
Program:
Name of Institution/Company:
Name of Specification Quantity Quantity Differenc Inspector’s

Equipment Required on Site e Remarks
(1) (2) (3) (4) (6)
(5)
Note: Columns 1-4 to be filled out by Institution/Company; Columns 5-6 to be filled out by PO/Expert
Continue in additional sheet
Submitted by: Attested by:
TVI/Company Representative TVI/Company Head

Date: Date:
Inspected by:
PO UTPRAS Focal Person Expert

Date: Date:
TESDA-OP-CO 01-F14
(Rev.No.00-03/08/17)
LIST OF TOOLS
Program:
Name of TVI/Company:
Name of Specification Quantity Quantity Differenc Inspector’s

Tools Require on Site e Remarks
(1) (2) d (4) (6)
(3) (5)
Note: Columns 1-4 to be filled out by Institution/Company; Columns 5-6 to be filled out by PO/Expert

Date: Date:
Inspected by:

Date: Date:
TESDA-OP-CO-01-F15
(Rev.No.00-03/08/17)
LIST OF CONSUMABLES/MATERIALS
Program: BEAUTY CARE SERVICES (NAIL CARE) NC II

Name of Institution: GLOBAL CITI COLLEGE OF SCIENCE & TECHNOLOGY INC.,
List of Specification Quantity Quantity Difference Inspectors

Consumables/ Required on Site (5) Remarks
Materials (2) (3) (4) (6)
(1)
Antiseptic Betadine 3 btls 3 btls
Solution
Apron Generic 25 pcs 25 pcs
Bleaching Soap RDL 25 pcs 25 pcs
Cling wrap Glad 3 rolls 3 rolls
Foot Blush Aromacology 1 btls 1 btls
Foot lotion Burtsbees
Foot soak Burtsbees
Foot scrub Freeman
Foot towel Scikatsu
assorted
Mittens Generic 12 pairs 25 pairs
Moisturizing Aveeno 3 btls 3 btls
lotion
Paraffin wax Generic 10 pcs 10 pcs
Rough Gloves Generic 12 pairs 25 pairs
Slippers Cuccio 12 pairs 12 pairs
Naturale
Towel assorted Economy 25 pcs
Towel
Whitening Milcu 2 btls
powder
White towel Generic 25 pcs
Base Coat Essie 15 pcs
Note: Columns 1-4 to be filled out by Institution; Columns 5-6 to be filled out by PO/Expert
JESUSA CRISTINA S. VIESCA NICSIO P. MESINA

Date: Date:
Inspected by:

Date: Date:
TESDA-OP-CO -01-F16
(Rev.No.00-03/08/17)
LIST OF INSTRUCTIONAL MATERIALS/LIBRARY HOLDINGS
Program:
Name of TVI:
Title Classification* Date of No. of Copies Inspector’s

Publication (where applicable) Remarks
Note *Classify whether journal, book, magazine, electronic materials available on electronic media
or in the internet, etc.
Columns 1-4 to be filled out by Institution/Company; Column 5 to be filled out by PO/Expert
TVI Representative TVI Head

Date: Date:
Inspected by:

Date: Date:
TESDA-OP-CO-01-F17
(Rev.No.00-03/08/17)
LIST OF PHYSICAL FACILITIES

Program:
Facility Description Quantity Inspector’s Remarks
Note: Columns 1-3 to be filled out by Institution/Company; Column 4 to be filled out by PO/Expert
TVI/company Representative TVI/Company Head

Date: Date:
Inspected by:

Date: Date:
TESDA-OP-CO-01-F18
(Rev.No.00-03/08/17)
LIST OF OFF-CAMPUS PHYSICAL FACILITIES
Program:
Facility Description Quantity Inspector’s Remarks
Note: Columns 1-4 to be filled out by Institution/Company


Date: Date:
Inspected by:

Date: Date:
TESDA-OP-CO-01-F19
(Rev.No.00-03/08/17)
LIST OF OFFICIALS
Program:
Name of Institution:
Contact Details
Name Position (Address) Contact No. Email Address Nature of Educational
Appointment Attainment
Note: Columns 1-5 to be filled out by Institution

TVI Representative TVI Head

Date: Date:
Inspected by:

Date: Date:
TESDA-OP-CO-01-F20
(Rev.No.00-03/08/17)
LIST OF TRAINERS
Program:
Name of Institution/Company:
Name Position Nature of Educational No. of No. of Years of Trainer’s
Appointment Attainment Years of Industry Experience Qualification
Teaching Relevant to the
Experience Qualification
(with Certificate of NTTC*
Validity
Employment), if Number
applicable
Note: For NTR Title of Trainers Training or other licenses/certificates

Columns 1-8 to be filled out by Institution/Company
TVI/Company Representative TVI/Head Representative

Date: Date:
Inspected by:
Date: Date:
TESDA-OP-CO-01-F21
(Rev.No.00-03/08/17)
LIST OF NON-TEACHING STAFF

Program: BEAUTY CARE SERVICES (NAIL CARE ) NC II
Name of Institution: GLOBAL CITI COLLEGE OF SCIENCE & TECHNOLOGY INC.,
Experience
Nature of Educational
Name Position Related to
Appointment Attainment
Position
Faculty Corp.
Ma. Lourdes Directress/Guidance College
Regular Secretary
P. Mesina Counselor Graduate
SVNM
School
Principal of
Irene M. School College
Regular Holy Child of
Marcos Administrator Graduate
Mary
College
Processing
Jesusa Officer of
Cristina S. Registrar/Liaison Regular TVET Graduate John Gabriel
Viesca Technologica
l Institute
Processing
Annabelle S. College Officer SC
Processing Officer Regular
Dueñas Graduate HRTDAC
INc.
James
College
Michael C. Health Officer Regular BPO’s
Graduate
Balatbat
Jonathan R. SVNM
Tool Custodian Regular TVET Graduate
Larway Custodian
Note: Columns 1-5 to be filled out by Institution

JESUSA CRISTINA S. VIESCA NICASIO P. MESINA

Date: Date:
Inspected by:

Date: Date:

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TESDA-OP CO-01-F11

Course Title: BREAD AND PASTRY PRODUCTION NC II

Qualification Level: NC Level II

 can communicate in basic English either oral

Unit of Competency Module Title Learning Nominal

LO2. Set and meet

Unit of Competency Module Title Learning Nominal

LO2 Access, apply

LO2 Prepare and

LO3 Maintain safe

Unit of Module Title Learning Nominal

LO3 Store bakery

LO3 Store pastry

LO3 Decorate 38 hours

LO5 Store cakes

LO5 Display petits

LO6 Store petits

LO2 Plan, prepare

LO3 Store and

Course Delivery: • Modular

List of recommended tools, equipment and materials for the training of

TOOLS EQUIPMENT MATERIALS

QTY QTY QTY

TEACHING/ Area in Sq. Total Area in

 be a holder of National TVET Trainer Certificate Level I (NTTCI)

Basic Competencies: Bread and Pastry Production NC II

Unit of Competency: PARTICIPATE IN WORKPLACE COMMUNICATION

Modules Title: PARTICIPATING IN WORKPLACE

Module Descriptor: This module covers the knowledge, skills and

Summary of Learning Outcomes:

LO1. Obtain and convey workplace information

Details of Learning Outcomes:

LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION

1.5 Appropriate lines

1.6 Defined work

LO2. Participate in workplace meetings and discussions

Assessment Contents Conditions Methodologies Assessment

2.4 Workplace Manuals

LO3. Complete relevant work related documents

Assessment Contents Conditions Methodologies Assessment

Unit of Competency: WORK IN A TEAM ENVIRONMENT

Modules Title: WORKING IN A TEAM ENVIRONMENT

Module Descriptor: This module covers the skills, knowledge and

Nominal Duration: 4 hours

Summary of Learning Outcomes:

LO1. Describe team role and scope

LO1 Describe team role and scope

LO2. Identify own role and responsibility within team

LO3. Work as a team member

Unit of Competency: PRACTICE CAREER PROFESSIONALISM

Modules Title: PRACTICING CAREER PROFESSIONALISM

Module Descriptor: This module covers the knowledge, skills and

Nominal Duration: 4 hours

Summary of Learning Outcomes:

Details of Learning Outcomes:

LO1 Integrate personal objectives with organizational goals

LO2. Set and meet work priorities

LO3. Maintain professional growth and development

3.3 Licenses and/or List of CD’s, VHS

Unit of Competency: PRACTICE OCCUPATIONAL HEALTH AND

Modules Title: PRACTICING OCCUPATIONAL HEALTH AND

Module Descriptor: This module cover the outcomes required to

Nominal Duration: 6hours