SECTION 1 BREAD AND PASTRY PRODUCTION NC II

QUALIFICATION

The BREAD AND PASTRY PRODUCTION NC II Qualification consists of

competencies that person must achieve to be able to clean equipment , tools and
utensils and prepare, portion and plate pastries, breads and other dessert items to
guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury
lines/cruises and other related operations.

The Units of Competency comprising this Qualification include the following:

CODE NO. BASIC COMPETENCIES

500311105 Participate in workplace communication
500311106 Work in team environment
500311107 Practice career professionalism
500311108 Practice occupational health and safety procedures

CODE NO. COMMON COMPETENCIES

TRS311201 Develop and update industry knowledge
TRS311202 Observe workplace hygiene procedures
TRS311203 Perform computer operations
TRS311204 Perform workplace and safety practices
TRS311205 Provide effective customer service

CODE NO. CORE COMPETENCIES

TRS741379 Prepare and produce bakery products
TRS741380 Prepare and produce pastry products
TRS741342 Prepare and present gateaux, tortes and cakes
TRS741344 Prepare and display petits fours
TRS741343 Present desserts

LIST OF TOOLS, EQUIPMENT AND MATERIALS

Recommended list of tools, equipment and materials for the training of 25

trainees for BREAD AND PASTRY PRODUCTION NC II.

TOOLS EQUIPMENT MATERIALS

QTY QTY QTY
12 Measuring cup, solid 6 Commercial Mixers 2 Cake flour
with complete
attachments
12 Measuring cup, 1 Mechanical Dough 2 Bread Flour
liquid (250 & 500 ml) roller
25 Measuring spoon 1 Decker oven 2 All-purpose
3 Cake turn table 1 Compressor 3 Sugar
20 Decorating tips 1 Dough cutter 1 Yeast
6 Rolling pins 2 Butter
6 Pie pan sizes 6, 8, 2 Margarine
10
 6 Sheet pans
6 Pie cutter
6 Rubber scrapper
6 Palette knife
6 Cake stand with tier
6 Cake pillars
6 Sauce pan, s/s
6 Ladles s/s
6 Knives s/s with
plastic handle
6 Chopping board,
color coded
6 Scale 2, 10 kgs
6 Grater
6 Wooden spoons
6 Beaters
12 Mixing bowl ( 6 pcs
sets per set)
6 Wire whisk
TOOLS
QTY
6 Muffin pan, small
6 Muffin pan, medium
6 Muffin pan, big
6 Loaf pan, small
6 Loaf pan, medium
6 Loaf pan, big
4 Rectangular pan
1x8x8
6 Round pan 6,8, 10,
12, 14, 16
6 Pie pan
6 Flour sifter
6 Strainer
3 Double boiler
Piping bags
Coupler
2 Butter (French
bread)
2 Cooking oil
2 Lard
2 All-purpose cream
2 Whipping cream
2 Confectioner sugar
2 Knox gelatin
2 Flaked almonds
2 Chocolate chips
2 Chocolate, shredded
2 Cherries with stem
2 Cherries
2 Food colors
2 Tropical fruits
4 Gas range 2 Whole wheat, rye,
multi grain
1 Upright freezer 2 Cream cheese
EQUIPMENT MATERIALS
QTY QTY
1 Refrigerator 3 Paper cups
3 Tulip paste
3 Sugar lace
3 Pineapple juice
3 Contreau
TRAINING MATERIALS:
3 Wilton decorating
magazine, video
3 Good Housekeeping
Baking Book
 TRAINING FACILITIES

Space Requirement Size in Meters Area in Sq. Total Area in Sq.

Meters Meters
Lecture/Demo Area 8x5m 40 sq. m. 40 sq. m.
Student/trainee working
1x1m 1 sq. m. 25 sq. m.
space
Laboratory 8 x 5 sq. m. 40 sq. m. 40 sq. m.
Learning Resource
3 x 5 sq. m. 15 sq. m. 15 sq. m.
Center
Facilities/Equipment/Cir
36 sq. m.
culation Area
Total Workshop Area : 156 sq. m.
COURSE STRUCTURE:

BASIC COMPETENCIES
(18 hours)
UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Particip 1.1 Participati 1.1.1 Obtain and convey 4 hours
ate in ng in workplace workplace information
workplace communication 1.1.2 Complete relevant work
communication related documents
1.1.3 Participate in workplace
meeting and discussion
2. Work in 2.1 Working 2.1.1 Describe and identify 4 hours
a team in a team team role and
environment environment responsibility in a team
2.1.2 Describe work as a team
member
3. Practice 3.1 Practicing 3.1.1 Integrate personal 5 hours
career career objectives with
professionalism professionalism organizational goals.
3.1.2 Set and meet work
priorities.
3.1.3 Maintain professional
growth and development
4. Practice 4.1 Practicing 4.1.1 Evaluate hazard and 5 hours
occupational occupational risks
health and health and 4.1.2 Control hazards and risks
safety safety 4.1.3 Maintain occupational
health and safety
awareness
 COMMON COMPETENCIES
(18 hours)
UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Develop and 1.1 Developing 1.1.1 Identify and access key 2 hours
update industry and update sources of information on
knowledge industry the industry
knowledge 1.1.2 Access, apply and share
industry information
1.1.3 Update continuously
relevant industry knowledge
2. Observe 2.1 Obs 2.1.1 Practice personal grooming 4 hours
workplace erving workplace and hygiene
hygiene hygiene 2.1.2 Practice safe and hygienic
procedures procedures handling, storage and
disposal of food , beverage
and materials
3. Perform 3.1 Perf 3.1.1 Identify and explain the 4 hours
computer orming computer functions, general features
operations operations and capabilities of both
hardware and software
undertaken
3.1.2 Prepare and use
appropriate hardware and
software according to task
requirement
3.1.3 Use appropriate devices
and procedures to transfer
files/data
3.1.4 Produce accurate and
complete data according to
the requirements
3.1.5 Maintain computer system
4. Perform 4.1 Perf 4.1.1 Practice workplace safety, 4 hours
workplace and orming security and hygiene
safety practices workplace and systems, processes and
safety practices operation
4.1.2 Respond appropriately to
faults, problems and
emergency situations
4.1.3 Maintain safe personal
presentation standards
 UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
5. Provide 5.1 Prov 5.1.1 Apply effective verbal and 4 hours
effective iding effective non-verbal communication
customer customer service skills to respond to
service customer needs
5.1.2 Provide prompt and quality
service to customer
5.1.3 Handle queries promptly
and correctly in line with
enterprise standards
5.1.4 Handle customer
complaints, evaluation and
recommendations
 CORE COMPETENCIES
(80 hours)

UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Prep1.1 Preparing and 1.1.1 Prepare bakery products 25 hours
are and producing 1.1.2 Decorate and present
produce bakery bakery bakery products
products products 1.1.3 Store bakery products
2. Prep 2.1 Preparing and 2.1.1 Prepare pastry products
are and producing 2.1.2 Decorate and present
produce pastry pastry products pastry products
products 2.1.3 Store pastry products
3. Prep 2.1 Preparing and 3.1.1 Prepare sponge and 25 hours
are and present presenting cakes
gateaux, tortes gateaux, tortes 3.1.2 Prepare and use fillings
and cakes and cakes 3.1.3 Decorate cakes
3.1.4 Present cakes
3.1.5 Store cakes
4. Prep 4.1 Preparing and 4.1.1 Prepare other types of 10 hours
are and serve serving other desserts
other types of types of 4.1.2 Plan, prepare and
desserts desserts conduct a dessert trolley
presentation
4.1.3 Store and package
desserts
5. Prep 5.1 Preparing and 5.1.1 Prepare iced petits fours 20 hours
are and display displaying 5.1.2 Prepare fresh petits fours
petits fours petits four 5.1.3 Prepare marzipan petits
fours
5.1.4 Prepare caramelized
petits fours
5.1.5 Display petits fours
5.1.6 Store petits fours
UNIT OF COMPETENCY : PREPARE AND PRODUCE BAKERY PRODUCTS

MODULE TITLE : PREPARING AND PRODUCING BAKERY

PRODUCTS

MODULE DESCRIPTOR :
The module covers the knowledge, skills and attitude
required to be able to prepare and produce a range of
high-quality bakery products in commercial food
production environments and hospitality
establishments

NOMINAL DURATION : 25 hours

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to:

LO1. Prepare bakery products

LO2. Decorate and present bakery products

LO3. Store bakery products

LO1. PREPARE BAKERY PRODUCTS

ASSESSMENT CRITERIA:
1. Appropriate equipment are used according to required bakery products
and standard operating procedures
2. Ingredients are selected, measured and weighed according to recipe
requirements and established standards and procedures
3. Variety of bakery products are prepared according to standard mixing
procedures/formulation/recipes and desired product characteristics
4. Bakery products are baked according to techniques and appropriate
conditions; and enterprise requirement and standards
5. Required oven temperature is selected to bake goods in accordance with
the desired characteristics, standards recipe and specifications and
enterprise practices

CONTENTS:
 Culinary and technical terms related to bakery products
 Baking equipment, ingredients and its substitution
 Mixing procedures/formulation/recipes/temperature and desired product
characteristics of variety bakery products
 Baking techniques, appropriate conditions and enterprise requirements
and standards
 Occupational health and safety

CONDITIONS: Students/trainees must be provided with the following:

 Personal Protective equipment
 Small hand tools
 Heavy duty equipments
 Pans and pots
 Measuring equipment
 Set of knives
 Calculator
 CD’s, VHS
 Hand-outs

METHODOLOGIES:
 Lecture/discussion
 Demonstration/application
 Oral presentation
ASSESSMENT METHODS:

 Oral questioning
 Written examination
 Observation
 Demonstration (Projects)
LO2. DECORATE AND PRESENT BAKERY PRODUCTS

ASSESSMENT CRITERIA:

1. Required and appropriate fillings and coating/icing, glazes and decorations

for variety of bakery products are prepared in accordance with standard
recipes, enterprise standards and/or customer preferences
2. Bakery products are filled and decorated as required and appropriate in
accordance with standard recipes and/or enterprise standards and
customer preferences
3. Bakery items are finished according to desired product characteristics
4. Bakery products are presented according to standards and procedures

CONTENTS:

 Regular and special fillings and coating/icing, glazes and decorations

 Decorative techniques and rules for garnishing
 The tools and materials in decorating, finishing and presenting
 Standards and procedures in decorating, finishing and presenting bakery
products

CONDITIONS:

Students/trainees must be provided with the following:

 Spatula
 Parchment paper
 Piping bag
 Pastry brush
 pastry bag
 turntable
 serrated knife
 grater
  Seeds and nuts, fresh and preserved/crystallized fruits
 Ganache, fondants, flavored and colored sugar, butter creams
 Savory fillings, jellies and glazes

METHODOLOGIES:
 Lecture/discussion
 Demonstration/application
 Oral Presentation

ASSESSMENT METHODS:
 Oral questioning
 Written examination
 Observation
 Demonstration

LO3. STORE BAKERY PRODUCTS

ASSESSMENT CRITERIA:

1. Packaging materials are selected according to types, kinds and

classification of bakery products
2. Shelf-life of baked products are determined according to established
standards and procedures
3. Bakery products are stored according to established standards and
procedures
4. Appropriate packaging are selected for the preservation of product
freshness and eating characteristics

CONTENTS:

 Different kinds of packaging materials to be used

 Shelf-life of bakery products
 Standards and procedures in storing bakery products
 Standards and procedures in packaging bakery products
 OHS

CONDITIONS:

Students/trainees must be provided with the following:

 Storage area
 Packaging and labeling materials
 Bakery products
 Containers
 Display cabinet
 Refrigerator

METHODOLOGIES:

 Lecture/Discussion
 Demonstration/Application
 Actual Presentation

ASSESSMENT METHODS:

 Oral questioning
 Written examination
 Direct observation
 Demonstration