UNIT OF COMPETENCY : PREPARE AND PRODUCE PASTRY

PRODUCTS

MODULE TITLE : Preparing and producing pastry products

MODULE DESCRIPTION : The module covers the knowledge, skill and

attitude required to be able to prepare pastry
products that undergone the correct procedure
and techniques needed for the specific pastry
product.

NOMINAL DURATION : 20 hours

SUMMARY OF LEARNING OUTCOMES:

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

LO 1. Prepare Pastry Products

LO 2. Decorate and Present Pastry Products

LO 3. Store Pastry Products

LO 1 : PREPARE PASTRY PRODUCTS

Assessment Contents Conditions Methodologies Assessment

criteria methods

1. Appropriate • Different Students/trainees •Lecture/Discussion • Oral-recitation

equipment are baking must be provided Self paced (through Cellular
used according to terminologies with the following: Distance Learning/ phone
• Personal Modular Printed
required pastry • Baking (messenger and
Protective learning
products and equipment equipment call)
standard operating • Specific package, Offline •Written
• Small hand
procedure baking tools eCBLM, Video examination
2. Ingredients are ingredients • Heavy duty and ppt (following Health
selected, and its equipments •Demonstration/ and Safety
measured and substitution • Pans and pots Application protocol)
• Measuring Face to Face
weighed according • Applied
equipment Discussion and •Observation
to recipe mathematical • Set of knives Demonstration checklist
requirement and operations • Calculator (following Health
established • Types, kinds (following Health
• CD’s, VHS and Safety protocol) and Safety
standards and and • Hand-outs
protocol)
procedure classification •Oral Presentation
3. Prepared variety baking Computer with
•Demonstration
of bakery products products internet
Chat Group (Projects)
according to • Techniques connection
Discussion (following Health
standard recipes for batter and • Flash drive/CD
and Safety
and desired dough • Printed protocol)
product • Temperature CBLM's /
characteristics ranges in Modules
4. Cooked and baking
baked pastry products
products according • Occupational
to techniques and health and
appropriate safety
conditions
5. Prepared batter
and dough in
accordance with
enterprise
standards
6. Proofed
products according
to specified
temperature and
other conditions
7. Required oven
temperature is
selected to pastry
goods on
accordance with
the desired
characteristics,
standards recipe
and specification
and enterprise
practices

LO 2: DECORATE AND PRESENT PASTRY PRODUCTS

Assessment Contents Conditions Methodologies Assessment

criteria methods

1. Presented pastry • Decorative Students/trainees •Lecture/Discussion •Oral-recitation

products according techniques must be provided Self paced (through Cellular
to specified and rules for with the following: Distance Learning/ phone
techniques garnishing Modular Printed (messenger and
Decorative tools: learning
involved and • The tools in • Spatula call)
proper garnishing decorating package, Offline •Written
• Parchment paper
2. Required and • Tips how to • Piping bag eCBLM, Video examination
appropriate filling present • Pastry brush and ppt (following Health
of pastry goods in finished baked • pastry bag •Demonstration/ and Safety
accordance with products • turntable Application protocol)
• serrated knife Face to Face
standard recipes • Standard and
and /or enterprises procedure in • grater Discussion and •Observation
standards and pastry goods Computer with Demonstration checklist
customer internet (following Health (following Health
connection and Safety protocol) and Safety
preferences
3. Finished pastry • Flash drive/CD protocol)
•Oral Presentation
items according to • Printed
desired product CBLM's /
Chat Group
characteristics Modules
Discussion
4. Presented pastry
goods according to
standard and
procedures
established

LO 3 : STORE PASTRY PRODUCTS