BREAD AND PASTRY PRODUCTION NCII (COC I: PREPARE

AND PRODUCE BAKERY PRODUCTS)

STORE BAKERY PRODUCTS
(3 Days)
STUDY GUIDE

Prepared by:
ROLLY B. TOLENTINO, Lead Trainer
MARINA H. TAPSI, Trainer
NURHANA A. KAPUNAN, Trainer
INTRODUCTION

The Bread and Pastry Production NC II Qualification consists of competencies that a

trainee/trainees must achieve in order to become competent, knowledgeable and skillful
bread and pastry baker/patessier. A baker/patessier that is embedded with knowledge
and “technical knowhows” in using basic as well as modern baking tools. He/she is also
well-equipped with the necessary skills to perform baking tasks. Above all, he/she is
guided by values of work-based ethics, who can collaborate and cooperate with his/her
co-worker.

The Bread and Pastry Production NC II further develop trainee/trainees to prepare and
present gateaux, tortes and cakes; to prepare and serve other types of desserts; and to
prepare and display petit fours in accordance with the standard set by the industry. These
competencies will eventually allow the trainees/trainees to land employment locally or
even internationally, put-up his/her own business and become entrepreneurs someday, or
may seek further trainings to become pastry chef (Bread and Pastry Production NC II
serve as foundation to appreciate baking as a viable industry).

Apart from the skill-based modules (patterned from the Training Regulations) taught to
trainees of Bread and Pastry Production NC II, the following modules are also added
(depending on the programs that the trainees intend to enroll):

 Life Skills or Skills for Life

 Gender and Development
 Peace and Development Studies
 Entrepreneurship

The Bread and Pastry Production NC II graduates can be:

  Commis – Pastry Baker (Pastisier)
 Baker - Baking desserts for local and international bakeries, restaurants, or
cafeteria

OBJECTIVES
At the end of this COURSE, you should be able to:
1. Skillfully demonstrate quality baking techniques in the production of bread and pastry
products conforming with the standards set by the clients/industry;
2. Level up with international standards for bread and pastry production through
demonstration of baking designs and techniques;
3. Develop a harmonious relationship with the head of offices and colleagues;
4. Establish rapport with client to develop a sense of cooperation and trust;
5. Safeguard client safety, comfort, and hygiene;
6. Demonstrate courtesy in interacting with the clients;
7. Observe occupational health and safety to avoid injury to his/herself and his/her
prospect client and colleagues;
8. Practice proper body mechanics while in the workplace to prevent injury to him/herself
and the client;
9. Demonstrate skills in verbal and non-verbal form of communication;
10. Manage waste segregation according to institutional standards and guidelines;
11. Implement institutional guidelines on client rights and responsibilities;
12. Execute strict observance of proper maintenance and utilization of equipment, tools and
materials for safe and extended usable condition.

KEY CONCEPTS
Unit 1 - PREPARE AND PRODUCE BAKERY PRODUCT*
Learning Outcome 1: Prepare Bakery Product
 Learning Objectives
 Learning Guide Table
 Ingredients and their characteristics
 Use of Measuring Tools
 Measurement of Ingredients
 Proper use of baking equipment
 Proper use of Oven
 Safety and Precautionary Measures
  Different Types of Bakery Products
 Product Characteristics
 Baking Procedures
 Baking techniques and appropriate condition
 Recipe of various Bakery Product
 Baking Enterprise Requirements

Learning Outcome 2: Decorate and Present Bakery Products

 Learning Objectives
 Learning Guide Table
 Industry Standards in bakery product decorations
 Customer preference in bakery product
 Procedure of filling and decorating bakery products
 Recipe
 Variety of fillings and coating/icing, glazes and decorations for bakery products
 Finishing Touches in Bakery Product Decorations
 Quality Control
 Proper handling of decorated Bakery Products
 Presentation of decorated Bakery Products

Learning Outcome 3: Store Bakery Products

 Learning Objectives
 Learning Guide Table
 Kinds of Storage/Packaging
 Process of Storing Bakery Products
 Storage and Packaging Techniques
 Storage of Bakery Products

LEARNING RESOURCES
1. Self-paced Learning Materials uploaded in LMS
2. Online Conference and Webinars
 3. Online Videos
4. Offline Video Sharing
5. Modular or Distance Learning Modes
6. Task Sheets and Performance Criteria Checklist

NEW TEACHING AND LEARNING MODALITIES FOR COMPETENCY-

BASED TRAINING

MODALITY/IES DESCRIPTION Method of Facilitation

a. Face-To-Face - LIMITED: with 1. Once a week for predetermined
Instruction reference to the group of trainees (depending on
(Limited) outstanding health the schedule and the urgency)
protocols. (social 2. Purposely for:
distancing measures) - Motive Activities
- Syntheses of Previously
facilitated lessons
- Clarifying understanding of
tasks given to trainees
- New Lessons (discussion
session of the essential
concepts – not the traditional
lecturing methods)
- Provision of Weekly
Trainee’s Portfolio
instructions
 Information Sheets
(Concept
Notes/Lesson
Materials)
 Assessment Sheets
3. For TVET Trainings
- Face-to-face Trainings as
specifically for hands-on or
skills demonstrations.
b. Modular - The main feature of the 1. Trainees:
Modality flexible learning - Reading Information Sheets
(Distance modalities; and other Lecture materials
Learning) - Application of Hybrid - Answering Assessment
Flipped Classroom Sheets (Comprehension
Approach Check)
- Return Demonstration

c. Online Modality - Presentation of Lesson
- For Online Skills
Demonstration
- Instructional Support
through online/offline mode.
2. Trainers:
- Mentoring and giving
feedback through messaging
and other online/offline
methods
- Monitoring trainees’
performance through various
modalities
- Checking Assessment Sheets
for evaluation of trainees’
performance
- Demonstration teaching
through online/offline mode
1. Messengers and other online
flatforms, text messaging, etc.
- for mentoring and
monitoring of trainee
activities at home
- for feedbacking

STUDY QUESTIONS
Learning Outcome 3: Store Bakery Products
1. What are the Kinds of Storage/Packaging?
2. What is the Process of Storing Bakery Products?
3. What are the Storage and Packaging Techniques?
4. How to properly Store of Bakery Products?

ACTIVITIES
Online Activities
1. Orientation Program
a. Attend the Trainees Induction Program to be held via Google Meet Webinar,
Zoom Meeting Conference, FB Live and other online conferencing flat forms.
b. Register to Facebook/Massager Chat Group for the provision of online modules.
c. Take the Pretest Exam uploaded through Facebook
/Messenger.
d. Based on the result of Pretests, the learners are assigned to different learning
competency that they shall be working on and submit via Facebook/Messenger.
 e. Monitor trainees progress via output submitted online. If conditions are met, the
trainee mate proceeds to the next unit of competency.

COC 1 - PREPARE AND PRODUCE BAKERY PRODUCT

Learning Outcome 3: Store Bakery Products
- For this unit of competency, the learners are expected to read the provided online/offline
modules, watch online/offline video-demonstrations and listen to audio lectures.
- The trainees are expected to take post-assessment, perform tasks and return
demonstration.
a. Lesson/Session Preliminaries - developed in reference to the TR requirements and are
provided in each of the Learning Content per unit of competency, to wit:
o Learning Objectives
o Learning Guide Table
b. Read the self-paced learning resources uploaded for “Lesson 1: Kinds of
Storage/Packaging”
c. Take Quiz 3.1
d. Read the self-paced learning resources uploaded for “Lesson 2: Process of Storing
Bakery Products”
e. Take Quiz 3.2
f. Watch the self-paced learning resources uploaded for “Lesson 3: Storage and Packaging
Techniques”
g. Take Quiz 3.3
h. Watch the self-paced learning resources uploaded for “Lesson 4: Storing of Bakery
Products”
i. Take Quiz 3.4
j. Perform the Activities in the Task Sheet 3.1 Storing Bakery Products (Demo during
Face-to-Face Session)
STUDY SCHEDULE

DATE/ VENUE AND NO OF

TOPIC/S ACTIVITY*
PERIOD TIME HOURS
Online:
a. Trainees Induction
Program
1 hour

b. Register to
Facebook/ For Online:
Massager Chat FB Live and 15
Group for the Other Feasible minutes
1. Orientation to provision of online
July 1, 2020 Video
the Blended modules. Conferencing
Learning c. Take the Pretest 30
Apps.
Program Exam. minutes
d. Based on the result 9:00 AM
of Pretests, the
learners are assigned
to different learning
competency that 30
they shall be minutes
working on and
submit via
Facebook/Messenge
r.
Unit 1 - PREPARE Online: 1 hour
AND PRODUCE  FB Live and
BAKERY a. Lesson/Session Other
PRODUCT* Preliminaries - Feasible
developed in Video
reference to the TR Conferencing
Learning Outcome requirements and are Apps.
3: Store Bakery provided in each of  Via Group
Products the Learning Content Chat
per unit of
competency, to wit:
o Learning
Objectives
o Learning Guide
Table
 a. Read the self-
paced learning
resources
uploaded for 1 hours
“Lesson 1:
Kinds of
Storage/Packagin
g”
b. Take Quiz 3.1

Online:
 FB Live and
c. Read the self- Other
paced learning Feasible
resources Video
uploaded for Conferencing
“Lesson 2: Apps. 1 hours
Process of  Via Group
Storing Bakery Chat
Products”

d. Take Quiz 3.2

July 2, 2020 Online:  FB Live and

Other
e. Watch the self- Feasible
paced learning Video
resources Conferencing
uploaded for Apps.
“Lesson 3:  Via Group 1 hours
Storage and Chat
Packaging
Techniques”

f. Take Quiz 3.3

g. Watch the self-  FB Live and 1 hours

paced learning Other
resources Feasible
uploaded for Video
“Lesson 4: Conferencing
Storing of Apps.
Bakery  Via Group
 Products” Chat

h. Take Quiz 3.4

Face-to-Face: TVI Workshop

Area
i. Perform the
Activities in the (In reference to
Task Sheet 3.1 outstanding
July 3, 2020 “Storing Bakery Health Protocol 4 hours
Products” e.g. Social
Distancing)

8:00 AM

REFERENCES:
1. CBC Bread and Pastry Production NCII
2. CBLM Bread and Pastry Production NCII