Name

Puebla, Aaron
Nalba, Olliver S.
Lakan, Amira D.

Suliba, Richel F.
Dedal, Amelia S.
Delgado, Rose A.
Aguidor, Amie B.

Guimang, Ron P.
Ilagan, Joshua A.
Cristobal, Jean P.

Toronto, Anton R.
Magad, Roselyn T.
Batisting, Rema B.

Palban, Joy Ann B.

Guitering, Roda R.
UC 1. Participate in workplace
communication
Read Information sheet 1.1-1 Obtain and
convey workplace information
Answer Self Check 1.1-1

Read information sheet 1.1-2 Complete

relevant work related document
Answer Self Check 1.1-2

Read information sheet 1.1-3 Participate

in workplace meetings and discussions

Answer Self Check 1.1-3

UC 2. Work in team environment

Read information sheet 2.1-1 Describe

and identify team role and responsibility
in a team
Answer Self Check 2.1-1

Read information sheet 2.1-2 Describe

work as a team member
Answer Self Check 2.1-2
116 HOURS

UC 3.Practice career professionalism

ACHIEVEMENT CHART

Read information sheet 3.1-1 Integrate

personal objectives with organizational
goals
Answer Self Check 3.1-1
BREAD AND PASTRY PRODUCTION NC II

Read information sheet 3.1-2 Set and

meet work priorities
Answer Self Check 3.1-2

Read information sheet 3.1-3 Maintain

professional growth and development
Read Self Check 3.1-3

UC 4. Practice occupational health

Read information sheet 4.1-1 Evaluate

hazard and risks
Answer Self Check 4.1-1

Read information sheet 4.1-2 Control

hazards and risks
Answer Self Check 4.1-2

Read information sheet 4.1-3 Maintain

occupational health and safety
awareness

Answer Self Check 4.1-3

  Name

Puebla, Aaron
Nalba, Olliver S.
Lakan, Amira D.

Suliba, Richel F.
Dedal, Amelia S.
Delgado, Rose A.
Aguidor, Amie B.

Guimang, Ron P.
Ilagan, Joshua A.
Cristobal, Jean P.

Toronto, Anton R.
Magad, Roselyn T.
Batisting, Rema B.

Palban, Joy Ann B.

Guitering, Roda R.
UC 5. Develop and update industry
knowledge
Read Information sheet 5.1-1 Identify
and access key sources of information
on the industry
Answer Self Check 5.1-1

Read information sheet 5.1-2 Access,

apply and share industry information
Answer Self Check 5.1-2

Read information sheet 5.1-3 Update

continuously relevant industry
knowledge
Answer Self Check 5.1-3

UC 6 Observe workplace hygiene

procedures
Read information sheet 6.1-1 Practice
personal grooming and hygiene
Answer Self Check 6.1-1

Read information sheet 6.1-2 Practice

safe and hygienic handling, storage and
disposal of food , beverage and
116 HOURS

materials
ACHIEVEMENT CHART

Answer Self Check 6.1-2

UC 7 Perform computer operations

BREAD AND PASTRY PRODUCTION NC II

Read information sheet 7.1-1 Identify

and explain the functions, general
features and capabilities of both
hardware and software undertaken
Answer Self Check 7.1-1

Read information sheet 7.1-2 Prepare

and use appropriate hardware and
software according to task requirement
Answer Self Check 7.1-2

Read information sheet 7.1-3 Use

appropriate devices and procedures to
transfer files/data
Answer Self Check 7.1-3

Read information sheet 7.1-4 Produce

accurate and complete data according
to the requirements
Answer Self check 7.1-4

Read information sheet 7.1-5 Maintain

computer system
Answer Self Check 7.1-5
  Name

Puebla, Aaron
Nalba, Olliver S.
Lakan, Amira D.

Suliba, Richel F.
Dedal, Amelia S.
Delgado, Rose A.
Aguidor, Amie B.

Guimang, Ron P.
Ilagan, Joshua A.
Cristobal, Jean P.

Toronto, Anton R.
Magad, Roselyn T.
Batisting, Rema B.

Palban, Joy Ann B.

Guitering, Roda R.
UC 8. Provide effective customer
service
Read Information sheet 8.1-1 Apply
effective verbal and non-verbal
communication skills to respond to
customer needs

Answer Self Check 8.1-1

Read information sheet 8.1-2 Provide
prompt and quality service to customer
Answer Self Check 8.1-2
Read information sheet 8.1-3 Handle
queries promptly and correctly in line
with enterprise standards
Answer Self Check 8.1-3
Read information sheet 8.1-4 Handle
customer complaints, evaluation and
recommendations
Answer Self Check 8.1-4
UC 9. Prepare bakery products

Read Information sheet 9.1-1 Accurate

116 HOURS

measurement of ingredients
ACHIEVEMENT CHART

Answer Self Check 9.1-1

Read Information sheet 9.1-2
Identifying the standard ingredients
and their uses in baking
BREAD AND PASTRY PRODUCTION NC II

Answer Self Check 9.1-2

Read Information Sheet 9.1-3 Baking
tools, utensils and equipment
Perform task sheet 9.1-3
Read Information sheet 9.1-4 Different
baking terminologies
Answer Self Check 9.1-4
Read Information sheet 9.1-5 Baking
techniques and standards
Answer Self Check 9.1-5
Read Information Sheet 9.1-6 ranges of
temperature in bakery products
Answer Self Check 9.1-6
Read Information Sheet 1.1-7
Suggested practicum (Making soft
Answer Self check 1.1-7 and Perform
Task Sheet 1.1-7
  Name

Puebla, Aaron
Nalba, Olliver S.
Lakan, Amira D.

Suliba, Richel F.
Dedal, Amelia S.
Delgado, Rose A.
Aguidor, Amie B.

Guimang, Ron P.
Ilagan, Joshua A.
Cristobal, Jean P.

Toronto, Anton R.
Magad, Roselyn T.
Batisting, Rema B.

Palban, Joy Ann B.

Guitering, Roda R.
UC 10. Decorate and Present bakery
products
Read Information Sheet 10.1-1 Preparing
variety of fillings and coating
Answer Self Check 10.1-1
Read Information sheet 10.1-2 Decorate
techniques and rules for garnishing
Answer Self Check 10.1-2
UC 11 Storing Bakery Products

Read Information sheet 11.1-1 Store

bakery products
Answer Self Scheck 11.1-1
Read Information Sheet 11.1-2
Preserving product freshness through
packaging
Answer Self Check11.1-2

UC 12 Prepare and produce pastry

products
Read information sheet 12.1-1 Prepare
pastry products
116 HOURS

Answer Self Check 12.1-1

Read information sheet 12.1-2 Decorate
ACHIEVEMENT CHART

and present pastry products

Answer Self Check 12.1-2

Read information sheet 12.1-3 Store
BREAD AND PASTRY PRODUCTION NC II

pastry products
Answer Self Check 12.1-3
UC 13 Prepare and present gateaux,
tortes and cakes
Read information sheet 13.1-1 Prepare
sponge and cakes
Answer 13.1-1
Read information sheet 13.1-2 Prepare
and use fillings
Answer Self Check 13.1-2
Read information sheet 13.1-3 Decorate
cakes
Answer Self check 13.1-3
Read information sheet 13.1-4 Present
cakes
Answer Self Check 13.1-4

Read information sheet 13.1-5 Store

cakes
Answer Self Check 13.1-5
  Name

Puebla, Aaron
Nalba, Olliver S.
Lakan, Amira D.

Suliba, Richel F.
Dedal, Amelia S.
Delgado, Rose A.
Aguidor, Amie B.

Guimang, Ron P.
Ilagan, Joshua A.
Cristobal, Jean P.

Toronto, Anton R.
Magad, Roselyn T.
Batisting, Rema B.

Palban, Joy Ann B.

Guitering, Roda R.
UC 14. Prepare and serve other
types of desserts
Read Information Sheet 14.1-1 Prepare
other types of desserts
Answer Self Check 14.1-1
Read Information sheet 14.1-2 Plan,
prepare and conduct a dessert trolley
presentation
Answer Self Check 14.1-2

Time Duration: 116 hours

Read information sheet 14.1-3 Store
and package desserts

Answer Self check 14.1-3

UC 15 Prepare and display petits

fours
Read information sheet 15.1-1 Prepare
iced petits fours
Answer Self check 15.1-1
Read information sheet 15.1-2 Prepare
fresh petits fours
Answer Self check 15.1-2
Read information sheet 15.1-3 Prepare
116 HOURS

marzipan petits fours

ACHIEVEMENT CHART

Answer Self check 15.1-3

Read information sheet 15.1-4 Prepare
caramelized petits fours
BREAD AND PASTRY PRODUCTION NC II

Answer Self check 15.1-4

Read information sheet 15.1-5 Display
petits fours
Answer Self check 15.1-5
Read information sheet 15.1-6 Store
petits fours
Answer Self check 15.1-6
Prepared by: Caspe, Adelfa Mae
 Enso, Cherry Mae
Loquino, Agape Grace
Pagangpang, Jona