TRAINING PLAN

Qualification: Bread and Pastry Production NC II

Unit of Competency: Prepare and Present Gateaux, Tortes and Cakes
Trainees’
Facilities/ Assess Date
Training Training Mode of Ven
Staff Tools and ment and
Requiremen Activity/Task Training ue
Equipment Method Time
ts
Prepare Prepare variety OJT Maril Oven Bre Observa Septemb
Sponge and of bakery ou ad tion/ er 16-
Mixer
Cakes products tobia talk oral 19, 2021
according to s Gas Range question 32
industry Fridge ing
Indu hours
standard stry
supe
rviso
r
Prepare Prepare and OJT Maril Freezer Bre Observa Septemb
and use select filling in ou ad tion/ er
Chiller
fillings accordance Tobia talk Oral 20-21,
with required s Scales, question 2021
consistency measures ing
Indu
and 16
stry Wire whisk
appropriate hours
supe Spatula
flavors rviso
r
Decorate Use suitable OJT Maril Wooden Bre Observa Septemb
cakes icing and ou spoon ad tion/ er
decorations tobia talk
Rubber 22-23,
according to s scraper 2021
standard Indu
recipes and/or Graters
stry
enterprise Bowls 16
supe
standards and hours
rviso Piping Bags
customer r and
preferences.
attachment
Cake
sponge tins
and moulds

Present Cake are OJT Maril Cake stand, PAF Observa Septemb
cakes and presented in ou cake slicer, TI tion er
the proper accordance tobia plates,
 portioning with the s spoon, fork, 24,
established knife 202021
Indu
standards and stry 8 hours
procedures of supe
the enterprise rviso
r
Store cakes Identify the OJT Maril Cake fridge PAF Observa Septemb
storage oiu TI tion er
Cake boxes
methods in Tobia 25, 2021
accordance s
with product 8 hours
Indu
specification stry
and supe
established rviso
standards and r
procedures.

Date Developed:
Technical Education and Skills
September 2021
Development Authority
Developed by:
Daryl Anne Bondoc

TRAINING PLAN

Qualification: Bread and Pastry Production NC II

Unit of Competency: Preparing and producing bakery products
Trainees’
Facilities/ Assess Date
Training Training Mode of Ven
Staff Tools and ment and
Requiremen Activity/Task Training ue
Equipment Method Time
ts
Prepare bakery Prepare variety OJT Maril Oven PAF Observa Septemb
products of bakery ou TI tion er 16-
Mixer
products tobia 19, 2021
according to s Gas Range
32
industry Indu Rolling pin/ hours
standard bowl/measu
stry
supe ring cups
rviso
r
 Decorate Decorate OJT Maril Rubber PAF Observa Septemb
and products ou Scraper/bre TI tion er
present according to Tobia ad 20-21,
bakery the to s trays/tongs 2021
products standard Indu /bowls/spo
recipes and/or on 16
stry
enterprise hours
Supe
standards and rviso
customer r
preferences.

Store Identify the OJT Maril Bread PAF Observa Septemb

bakery storage ou box/plastic TI tion er
products methods in Tobia wrap/store 22-23,
accordance s in a dry 2021
with product area of
Indu
specification kitchen
stry
and 16
supe
established hours
rviso
standards and r
procedures.

Date Developed:
Technical Education and Skills
September 2021
Development Authority
Developed by:
Romarie Ornido

TRAINING PLAN

Qualification: Bread and Pastry Production NC II

Unit of Competency: Preparing and producing pastry products
Trainees’
Facilities/ Assess Date
Training Training Mode of Ven
Staff Tools and ment and
Requiremen Activity/Task Training ue
Equipment Method Time
ts
Prepare Prepare variety OJT Maril Oven Observa Septemb
pastry of pastry ou tion er 16-
Mixer
 products products tobia Gas Range 19, 2021
according to s Fridge 32
industry Indu hours
standard stry
Supe
rviso
r
Decorate and Decorate OJT Jaldi Tins and PAF Observa Septemb
present pastry products ne moulds, TI tion er
products according to Turla rubber 20-21,
the standard scraper,past 2021
recipes and/or ry bag,
enterprise pastry tip. 16
standards and hours
customer
preferences.
Store Identify the OJT Maril Pastry trays PAF Observa Septemb
pastry storage ou TI tion er
Pastry box
products methods in Tobia Cake fridge 22-23,
accordance s 2021
with product
specification Indu
and stry 16
established supe hours
standards and rviso
procedures. r

Date Developed:
Technical Education and Skills
September 2021
Development Authority
Developed by:
Romarie Ornido

TRAINING PLAN

Qualification: Bread and Pastry Production NC II

Unit of Competency: Prepare and display petits fours
Trainees’ Training Mode of Staff Facilities/ Ven Assess Date
Training Tools and ment and
Requiremen
Activity/Task Training Equipment ue Method Time
ts
 Prepare OJT Jaldi Small hand PAF Observa Septemb
sponges and ne tools,rolling TI tion er 16-
Prepare cut according Turla pin, cutters, 19, 2021
iced to the molders,
petit 32
standard measuring
fours hours
enterprises tools.
requirement
and practices
Baked sweet OJT Jaldi Bowls,meas PAF Observa Septemb
paste. Fillings ne uring tools, TI tion er
Prepare are prepared Turla molders,pipi
fresh 20-21,
and use the ng
petit 2021
required flavors tube,pastry,
fours and correct bag/tip,ove 16
consistency. n,trays. hours
garnishes, glazes Pastry
and finishes for brush,
fresh petits fours. knives.

Prépare Prepare OJT Jaldi Oven, pans, PAF Observa Septemb

Marzipa marzipan with ne pots, TI tion er
n petit the standard Turla measuring 22-23,
fours shape and tools, piping 2021
different tubes,set of
flavors knives,
molder, 16
rolling pin, hours
cutters.

Prepare Prepare OJT Jaldi Gas PAF Observa Septemb

Caramel different types ne range,pots TI tion er
ized of fresh fruits Turla and pans, 24,
petit and measuring 202021
fours caramelized, equipment,
prepared dried and cutting 8 hours
fruits, needed board.
in caramelized
petits fours.

Display Peits fours are OJT Jaldi Displays PAF Observa Septemb
petit displayed ne stand,decor TI tion er
fours creatively to Turla ative 25, 2021
enhance cutters,
costumer appeal small hand 8 hours
tools
 Store Petits fours are OJT Jaldi Storage PAF Observa Septemb
petit stored in ne area, TI tion er
fours proper Turla display 25, 2021
temperatures cabinet,
and conditions petits box. 8 hours
to maintain
freshness.
Package the
petits in
establish
standard and
procedure

Date Developed:
Technical Education and Skills
September 2021
Development Authority
Developed by:
Daryl Anne Bondoc
 TRAINING PLAN

Qualification: Bread and Pastry Production NC II

Unit of Competency: Present dessert
Trainees’
Facilities/ Assess Date
Training Training Mode of Ven
Staff Tools and ment and
Requiremen Activity/Task Training ue
Equipment Method Time
ts
Prepared Prepared the OJT Jaldi China PAF Observa Septemb
and serve dessert and ne wares, TI tion er 16-
plated potion it in Turla measuring 19, 2021
dessert according to device, 32
the standard piping bags, hours
recipe decorating
materials
Plans,prepar Variety of OJT Jaldi Measuring PAF Observa Septemb
e dessert dessert in ne devices, TI tion er
and buffet, accordance Turla china 20-21,
selection and with wares,trolle 2021
plating enterprises y,decorating
and standard materials, 16
and procedure. packaging hours
Different buffet materials.
service in
preparation
and
presentation.
Store and Store dessert OJT Jaldi Packaging PAF Observa Septemb
package in accordance ne materials, TI tion er
dessert with the Turla chillers, 22-23,
required refrigerator, 2021
temperature thermomete
and customer r,China
specification. wares 16
Package hours
dessert in
accordance
with the
establishment
standard and
procedure.
Date Developed:
Technical Education and Skills
September 2021
Development Authority
Prepared by:
Daryl Anne Bondoc