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Plan Training Session
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 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)
__________________
Current
Proof/Evidence Means of validating
competencies
BASIC
1. Participate in workplace communication
1.1 Obtain and
convey workplace Transcript of Records Submitted original TOR,
information called up issuing
Diploma
1.2 Complete university/college to
relevant work Certificate of trainings verify authenticity,
related documents and workshops conducted interview
1.3 Participate in
workplace
meeting and
discussion
2. Work in a Team environment
2.1 Describe and
identify team role Transcript of Records Submitted original TOR,
and responsibility called up issuing
in a team Diploma
university/college to
2.2 Describe Certificate of trainings verify authenticity,
work as a team and workshops conducted interview
member
C. ASSESSMENT PLAN-
Oral questioning
Observation
Demonstration
D. TEACHER’S SELF-REFLECTION OF THE SESSION
Welcome!
Read Information Sheet, perform Task Sheet, or Operation Sheet until you
are confident that your outputs conform to the Self-Check (Answer Key)
and Performance Criteria Checklist that follows the sheet. Suggested
references are included to supplement the materials provided in this
module.
When you feel confident that you have had sufficient practice to achieve
competency, perform and submit output of the Task Sheet or Operation
Sheet to your facilitator for evaluation and recording in the
Accomplishment Chart. Output shall serve as your portfolio during the
Institutional Competency Assessment. When you feel confident that you
have had sufficient practice, ask your trainer to evaluate you. The results
of your institutional assessment will be recorded in your Progress Chart.
You need to complete this module before you can perform the module on
Preparing and displaying petits fours.
References/Further Reading
Operation/Task/Job Sheet
Self Check
Information Sheet
Learning Experiences
Module
Module Content
Content
Module
List of Competencies
Content
Module Content
Module Content
Front Page
List of Competencies
Participate in Participating in
1. workplace workplace500311105
communication communication
Developing and
Develop and update TRS311201
1. updating industry
industry knowledge
knowledge
CORE COMPETENCIES
TRS741379
1. Prepare and produce Preparing and
bakery products producing bakery
products
Preparing and
Prepare and produce TRS741380
2. producing pastry
pastry products
products
LEARNING OUTCOMES:
At the end of this module, you MUST be able to:
1. Prepare sponge and cakes
2. Prepare and use fillings
3. Decorate cakes
4. Present cakes
5. Store cakes
ASSESSMENT CRITERIA:
1. Ingredients are selected, measured and weighed according to recipe
requirements, enterprise practices and customer practices
2. Required oven temperature is selected to bake goods in accordance
with desired characteristics, standard recipe
3. Sponges and cakes are prepared according to recipe specifications,
techniques and conditions and desired product characteristics
4. Appropriate equipment are used according to required pastry and
bakery products and standard operating procedures
5. Sponges and cakes are cooled according to established standards and
procedures
6. Fillings are prepared and selected in accordance with required
consistency and appropriate flavors
7. Slice or layer sponges and cakes are filled and assembled according to
standard recipe specifications, enterprise practice and customer
preferences
8. Coatings and sidings are selected according to the product
characteristics and required recipe specifications
9. Sponges and cakes are decorated suited to the product and occasion
and in accordance with standard recipes and enterprise practices
10. Suitable icings and decorations are used according to standard
recipes and/or enterprise standards and customer preferences
11. Cakes are presented on accordance with customer’s expectations and
established standards and procedures
12. Equipment are selected and used in accordance with service
requirements
13. Product freshness, appearances and eating qualities are maintained
in accordance with the established standards and procedures
14. Cakes are marked or cut portion-controlled to minimize wastage and
in accordance with enterprise specifications and customer preferences
15. Cakes are stored in accordance with establishment’s standards and
procedures
16. Storage methods are identified in accordance with product
specifications and established standards and procedures
LEARNING OUTCOME NO. 2
Prepare and use fillings
Contents:
Conditions
1. Oral questioning
2. Observation
3. Demonstration
Learning Experiences
Learning Outcome 2
Prepare and use fillings
Learning Activities Special Instructions
●Read Information Sheet 3.1-1
Fillings and coating/icing, glazes In this Learning Outcome you
and decorations shall prepare tools and materials
●Answer Self-Check No. 3.1.1 needed to determine training
needs. To be able to do this, you
should understand the
●Compare answers with Answer Key characteristics of fillings and
3.1-1 coatings/icing, glazes and
●Familiarize Task Sheet 3.1-1 Make decorations.
a Chocolate ganache filling Go through the Information Sheets
●Perform Task Sheet 3.1-1 Make a and answer the self-checks to
Chocolate ganache filling ensure that knowledge of the
standards in Competency-based
● Check performance with training are acquired.
Performance Criteria Checklist 3.1-1
The outputs of your practice of this
● Familiarize Task Sheet 3.1-2 Make Learning Outcome are chocolate
a buttercream icing ganache and buttercream icing.
● Perform Task Sheet 3.3-2 Make a These forms will be a part of your
buttercream icing portfolio for you Institutional
●Check performance with Competency Evaluation. Show your
Performance Criteria Checklist 3.1-2 output to your trainer for his
feedback as you accomplish them.
Information Sheet 3.1-1
Fillings and coating/icing, glazes and decorations for
different specialized cakes.
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Enumerate the different kinds of fillings and coating/ icing, glazes
and decorations;
2. Make a cake with fillings or coating/ icing, glazes or decorations;
3. Value the importance of fillings and coating/icing, glazes and
decorations.
Time allotment: 2 hours
In LO 1 of the Module on Prepare Sponge and Cakes, you have learned the
culinary and technical terms, baking equipment, baking techniques and
temperature ranges on baking different specialized cakes. In this module,
you will learn how to prepare and use fillings.
In this section, we will discuss how will you prepare and use the
icing/fillings/coatings and decorations for different specialized cakes.
Figure1
Figure 3
Figure 6
●Fondant - this stiff and shiny icing can be kneaded and rolled out to cover
fruit or chocolate mud cake. Since its firmness helps keep cakes fresh, it is
often used for big cakes, wedding cakes and cakes that require travelling.
(Fig. 7)
Figure 7
Figure 8
Figure 9
DECORATIONS
Figure 11
Figure 12
Identification: Write the correct word that is described or referred to. Write
your answer on a separate sheet.
______________ 7. A stiff and shiny icing that can be kneaded and rolled out
to cover fruit or chocolate mud cake. It is often used for big cakes, wedding
cakes and cakes that require travelling.
______________ 9. This is the perfect glaze for a dessert bread and is drizzled
over cooled baked goods or dessert.
_____________ 10. Adding these simple tricks will make your baking even
sweeter.
ANSWER KEY 3.1-1
1. Buttercream
2. Glaze
3. Decorations
4. Royal Icing
5. Filling
6. Boiled Icing
7. Fondant
8. Icing
9. Vanilla glaze
10. Flavored and colored sugar
TASK SHEET 3.1-1
Title: Make a Chocolate Ganache
Supplies/Materials :
Apron
Hand towels
Hair net
2 cups dark chocolate (finely chopped)
1 cup heavy cream
Steps/Procedure:
1. Follow proper OHS.
2. Mis en place all the materials needed
3. Heat 1-cup cream on the microwave oven for 1 minute.
4. Pour it over in a heatproof bowl of chocolate and let it sit for 3
to 5 minutes.
5. Whisk the chocolate and cream mixture until completely
combined.
6. Store chocolate ganache in the refrigerator for future use.
CRITERIA
YES NO
Did you..?
1. Follow proper OHS? √
2. Mis en place all the materials needed? √
3. Heat 1-cup cream on the microwave oven for 1 √
minute?
4. Pour it over in a heat-proof bowl of chocolate and √
let it sit for 3 to 5 minutes?
5. Whisk the chocolate and cream mixture until √
completely combined?
6. Store chocolate ganache in the refrigerator for √
future use.
TASK SHEET 3.2-1
Title: Make a Buttercream Icing
Supplies/Materials :
Apron
Hand towels
Hair net
½ cup Butter (softened)
½ cup Lard
4 cups Confectioner Sugar
2 tbsp. milk
Food colors
Food flavorings
Steps/Procedure:
1. Follow proper OHS.
2. Mis en place all the materials needed.
3. Beat the ½-cup butter and ½-cup lard with the mixer until
nice, smooth, and pale in color.
4. Add in all the 4 cups powdered sugar and begin to mix it at low
to high speed.
5. Add the 2 tbsp milk and food flavorings.
6. Add the color of your choice.
7. Show the output to the trainer.
8. Store unused buttercream in the refrigerator for future use.
CRITERIA
YES NO
Did you…?
1. Follow proper OHS? √
2. Mis en place all the materials needed? √
3. Beat the butter and lard with the mixer until √
nice, smooth, and pale in color?
4. Add in all the powdered sugar and begin to mix it √
at low to high speed?
5. Add the milk and food flavorings? √
6. Add the color of your choice? √
7. Show the output to the trainer? √
8. Store any unused buttercream in the refrigerator. √
Competency Bread and Pastry Production NCII
standard:
Unit of Prepare and present gateaux, tortes and cakes
competency:
Ways in which evidence will be collected:
Portfolio
Written
The evidence must show that the trainee…
●Select, measure and weigh ingredients √ √
according to recipe requirements, enterprise
practices and customer practices.
●Select required oven temperature to bake goods √ √
in accordance with desired characteristics,
standard recipe specifications and enterprise
practices.
● Prepare sponges and cakes according to recipe √ √
specifications, techniques and conditions and
desired product characteristics.
● Use appropriate equipment according to √ √
required pastry and bakery products and
standard operating procedures
●Cool sponges and cakes according to
√ √
established standards and procedures.
●Prepare and select fillings in accordance with
√ √
required consistency and appropriate flavors
●Fill and assemble slice or layer of sponges and
cakes to standard recipe specifications, √ √
enterprise practice and customer preferences.
●Select coatings and sidings according to the
product characteristics and required recipe √ √
specifications.
● Decorate sponges and cakes suited to the
product and occasion and in accordance with √ √
standard recipes and enterprise practices.
●Use suitable icings and decorations according
to standard recipes and/or enterprise standards √ √
and customer preferences.
● Present cakes on accordance with customer’s
expectations and established standards and √ √
procedures.*
●Select and used equipment in accordance with
√ √
service requirements
● Maintain product freshness, appearances and
eating qualities in accordance with the √ √
established standards and procedure
●Mark or cut portion-controlled cakes to
minimize wastage and in accordance with
√ √
enterprise specifications and customer
preferences.
●Store cakes in accordance with establishment’s
√ √
standards and procedures.
●Identify storage methods in accordance with
product specifications and established √ √
standards and procedures.
●Applied hygiene and safety principles in
accordance with established standards and √ √
procedures.
NOTE: *Critical aspects of competency
TABLE OF SPECIFICATION
# of
Objectives/Content
Knowledge Comprehension Application items/
area/Topics
% of test
Culinary and
technical terms
related to specialized 2 2 1 5/10%
cakes commonly
used in the industry
Baking techniques,
appropriate
conditions and
1 1 1 3/6%
enterprise
requirements and
standards
Fillings and
coating/icing, glazes
and decorations for 5 5 5 15/30%
different specialized
cakes.
Varieties and
characteristics of
specialized cakes, 1 1 1 3/6%
both classical and
contemporary
Present cakes
according to
standard recipes
2 2 1 5/10%
and/or
enterprise/customer
requests
50/100
TOTAL 18 18 14
%
WRITTEN TEST
Directions:
A.True or False. Write TRUE if the statement is correct and write FALSE if
the statement is incorrect. Write your answer on a separate sheet.
______________4. Royal Icing are used for general piping or delicate work
such as elaborate "string" decorations and used in decorating cookies and
gingerbread houses.
_____________6. Cakes can be covered with different icings like boiled icing,
buttercream icings, etc.
____________10. Fondants keep the cake fresh and safe when travelled to far
places.
___________ 13. A whisk is a tool that can be used for various tasks in the
kitchen, including mixing and whipping ingredients.
___________________ 14. Boiled icing is an old-fashioned type of icing wherein
sugar syrup is made, poured into beaten egg whites, and the mixture is
beaten again. It is stable and fluffy.
___________________ 15. Fondant is a kind of icing that you can spread on a
cake using a pastry bag.
COLUMN A COLUMN B
1. This icing is made of mixing a.) Cake Pans
together butter and confectioner sugar
with flavorings added.
10.) Term used to work or press dough with j.) Mixing bowl
the palm of the hands.
12.) Used to hold the ingredient when mixed l.) Microwave Oven
together
13.) Comes in different sizes and shapes and m.) Pastry bag
may be round square rectangular or heart shaped.
C. Multiple Choice. Write the letter of the correct answer. Use a separate
sheet of paper for your answers.
2. Shiny icing can be kneaded and rolled out to cover fruit or chocolate mud
cake, often over a layer of marzipan.
3. Made by creaming butter until pale with icing sugar, vanilla and milk. It
hardens on refrigeration, and does not keep for more than a few days.
a. Whip c. Fold
b. Stir d. Mix
5. Term used to cook in an oven.
a. Bake c. Simmer
b. Boil d. Saute
7. What can you do if you’re making icing and run out of powdered sugar?
8. Term used to beat sugar and butter together until fluffy is called______
a. Creaming c. Roasting
b. Frying d. Garnish
c. Even layers
b. Insert a spoon
c. Top sinks in the middle
d. When the center of the cake is pressed it does not spring back.
13. This tool is used to remove the cookies from the baking sheet.
a. spoon c. fork
b. spatula d. tongs
c. flour d. cream
Answer Key:
C. MULTIPLE CHOICE
1. a
2. a
3. d
4. a
5. a
6. b
7. a
8. a
9. b
10. b
11. a
12. c
13. b
14. b
15. d
Performance Test
Specific Instruction:
3. Decorate cakes
4. Present cakes
5. Store cakes
Follow proper OHS
Perform mise ‘en place (tools, materials, equipment needed).
Create a scenario wherein you act as a baker in a bakery.
First condition: A customer just arrive to order chiffon cake.
Make the cake following the specified ingredients.
Bake and let it cool.
Decorate and present the chiffon cake following correct
procedures.
Pack the carrot cake.
Store the carrot cake.
QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. Why is it important to handle properly the tools and
equipment? √