PTS - Mrs. Corminal

Plan Training Session
Sector
TOURISM
Qualification Title
BREAD AND PASTRY PRODUCTION NCII

Unit of Competency
PREPARE AND DISPLAY PETITS FOURS

Module Title
PREPARING AND DISPLAY PETITS FOURS
KRISTY DAWN COLLEGE OF DAVAO INC.

P-2 BLK. 47 LOT 36-40 DECA HOMES INDANGAN DAVAO CITY
Gathering Instrument for Trainee’s Characteristics
Please answer the following instrument according to the
characteristics described below. Encircle the letter of your choice that best
describes you as a learner. Blank spaces are provided for some data that
need your response.
Characteristics of learners
Language, literacy Average grade in: Average grade in:

and numeracy
English Math
(LL&N)
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
a. 75 to 79 e. 75 to 79
Cultural and Ethnicity/culture:

language
background
a. Boholano
b. Cebuano
c. Tagalog
d. Bicolano
e. Muslim
f. Badjao
g. Waray
h. Others( please specify)_____________
Education & Highest Educational Attainment:

general knowledge a. High School Graduate
b. College Level
c. College Graduate
Sex a. Male
b. Female
Age Your age: _____
Trainers Date Developed: Document No.NTTA-TM1-01

Methodology 1 Issued by:
Date Revised:
BREAD AND
PASTY Developed by:
PRODUCTION NC Ritchel M. Revision # 01
II Corminal
Physical ability 1. Disabilities(if any)_____________________
2. Existing Health Conditions (Existing illness if any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________
Previous Certificates
experience with a. COC Certificate of Competency
the topic b. NC II
c.
Number of years as a competency trainer ______
Previous learning List down trainings related to TM

experience ___________________________
___________________________
___________________________
National Certificates acquired and NC level

Training Level
completed ___________________________
___________________________
Special courses Other courses related to TM

a. Units in education
b. Master’s degree units in education
c. Others(please specify) _________________________
Learning styles a. Visual - The visual learner takes mental pictures of

information given, so in order for this kind of
learner to retain information, oral or written,
presentations of new information must contain
diagrams and drawings, preferably in color. The
visual learner can't concentrate with a lot of
activity around him and will focus better and learn
faster in a quiet study 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
Date Revised:
BREAD AND
PASTY Developed by:
II Corminal
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) ___________________________

Date Revised:
BREAD AND
PASTY Developed by:
II Corminal
FORM 1.1 SELF-ASSESSMENT CHECK
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.
CORE COMPETENCIES
YE
CAN I…? NO
S
1. Prepare and produce bakery products
1.1 Prepare bakery products /
1.2 Decorate and present bakery products /
1.3 Store Bakery Products /
2. Prepare and produce pastry products
2.1 Prepare pastry products /
2.2 Decorate and present pastry products /
2.3 Store Pastry Products /
3. Prepare and present gateaux, tortes and cakes
3.1Prepare sponge and cakes /
3.2Prepare and use fillings /
3.3Decorate cakes /
3.4Present Cake /
3.5 Store Cakes /
4. Prepare and display petits fours
4.1 Prepare iced petits fours /
4.2 Prepare fresh petits fours /
4.3 Prepare marzipan petits fours /
4.4 Prepare caramelized petits fours /
4.5 Display petits fours /
4.6 Store petits fours /
5. Present desserts
5.1 Present and serve plated desserts /

Date Revised:
BREAD AND
PASTY Developed by:
II Corminal
CORE COMPETENCIES
YE
CAN I…? NO
S
5.2 Plan, prepare and present dessert buffet
/
selection or planting
5.3 Store and Package desserts /
Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.

Date Revised:
BREAD AND
PASTY Developed by:
II Corminal
Evidences/Proof of Current Competencies
Form 1.2: Evidence of Current Competencies acquired related to
Job/Occupation
Current competencies Proof/Evidence Means of validating
Prepare and produce Submitted an

bakery products authenticated copy of
Relevant Training
Certificate of employment
Certificate of training in
Demonstration
Commercial Cooking NC II
Interview
Written Test
Prepare and produce pastry Relevant Training Submitted an

products Certificate of training in authenticated copy of
Commercial Cooking NC II Certificate of employment
Demonstration
Interview
Written Test
Prepare and present Certificate of training in Submitted an
gateaux, tortes and cakes Bread and authenticated copy of
PastryProduction NC II Certificate of employment
Demonstration
Interview
Written Test
Prepare and Display Petits Certificate of training in Submitted an
Four Bread and authenticated copy of
PastryProduction NC II Certificate of employment
Demonstration
Interview
Written Test
Present desserts Certificate of training Submitted an

in Bread and authenticated copy of
PastryProduction NC Certificate of employment
II Demonstration
Interview
Written Test
Identifying Training Gaps

Date Revised:
BREAD AND
PASTY Developed by:
II Corminal
From the accomplished Self-Assessment Check (Form 1.1) and the
evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.
Form 1.3 Summary of Current Competencies Versus Required

Competencies
Required Units of Current Competencies Training

Competency/Learning Gaps/Requirements
Outcomes based on CBC
1. Prepare and produce bakery products

1.1 Prepare bakery Prepare bakery products
products
1.2 Decorate and Decorate and present
present bakery bakery products
products
1.3 Store Bakery Store Bakery Products
Products
Required Units of Current Competencies Training
Competency/Learning Gaps/Requirements
Outcomes based on CBC
2. Prepare and produce pastry products
2.1Prepare pastry Prepare pastry products
products
2.2 Decorate and Decorate and present
present pastry products pastry products
2.3 Store Pastry Store Pastry Products
Products
3. Prepare and present gateaux, tortes and cakes
3.1 Prepare sponge Prepare sponge and

and cakes cakes
3.2 Prepare and use Prepare and use fillings

fillings
3.3 Decorate cakes Decorate cakes
3.4 Present cakes Present cakes
3.5 Store cakes Store cakes
4. Prepare and display petit fours
4.1 Prepare iced petit Prepare iced petit fours
fours

Date Revised:
BREAD AND
PASTY Developed by:
II Corminal
4.2 Prepare fresh petit Prepare fresh petit fours
fours
4.3 Prepare marzipan Prepare marzipan petit
petit fours fours
4.4 Prepare Prepare caramelized
caramelized petit petit fours
fours
4.5 Display petit fours Display petit fours
4.6 Store petit fours Store petit fours
5. Present desserts
5.1 Present and serve Present and serve plated
plated desserts desserts
5.2 Plan, prepare and Plan, prepare and
present dessert present dessert buffet
buffet selection or selection or planting
planting
5.3 Store and Package Store and Package
desserts desserts
Using Form No.1.4, convert the Training Gaps into a Training

Needs/Requirements. Refer to the CBC in identifying the Module Title or
Unit of Competency of the training needs identified.
Form No. 1.4: Training Needs
Training Needs Module Title/Module of Instruction

(Learning Outcomes)
LO 4.1: Prepare iced petit fours Preparing and displaying petit

fours

Date Revised:
BREAD AND
PASTY Developed by:
II Corminal
SESSION PLAN
Sector : Tourism
Qualification Title : Bread and Pastry Production NCII
Unit of Competency : Prepare and Display Petit Fours
Module Title : Preparing and displaying petits fours
Learning Outcomes:
1. Prepare iced petit fours
A. Introduction
This module Covers the knowledge, skill and attitude required to be able to prepare and display petit fours to a level of high and
consistent quality.
B. Learning Activities
1. Prepare iced petit fours
Learning
Methods Presentation Practice Feedback Resources Time
Content
1. Identify the  Self-paced  Read  Answer Self-  Compare to  Information Sheet

types and kinds Information Check 4.1.1 answer key
 Self-Check (written
of sponge and Sheet 4.1.1  Questioning,  Providing questions) and 1
bases.  Discussion quiz correct
 PPT answer key Hour
answers
Presentation  Task Sheet
 Refer to Task
sheet
procedures
and
performance
Date Developed: Document No.NTTA-TM1-01

October 2014 Issued by:
Trainers
Date Revised:
Methodology 1
Bread and Pastry Developed by:
Production NC II Ritchel M.
Corminal Revision # 01
criteria
2. Specify the  Self-paced  Read  Answer Self-  Compare to  Information Sheet

different kinds of Information Check 4.1.2 answer key
 Self-Check (written
fillings  Discussion Sheet 4.1.2  Questioning  Providing questions) and 1
correct answer key
 PPT Hour
answers
Presentation
3. Procedure in  Self-paced instruction  Perform task  Answer Self-  Compare to  Information Sheet
making fondant sheet 4.1.3 Check 4.1.3 answer key
icing  Self-Check (written
 PPT  Questioning,  Providing 1
questions) and
Presentation quiz correct Hour
 Discussion answer key
answers
4. Applied the  Self-paced instruction  Read  Answer Self-  Compare to  Information Sheet
appropriate Information Check 4.1.4 answer key  Self-Check (written
decors and Sheet 4.1.4  Questioning,  Providing questions) and 4
designs  Discussion quiz correct
 PPT answer key Hour
Presentation answers s
 Perform Job
 Actual Demonstration Sheet 4.1.4  Refer to Job
Read Job
sheet
Sheet 4.1.4  Job Sheet
procedures
and
performance
criteria

Trainers
Date Revised:
Methodology 1
C. Assessment Plan:
a. Formative:
1. Written Test
2. Questioning
3. Performance Test
b. Summative:
1. Demonstrations and Questioning
3. Written Test
D. Teacher’s Self-Reflection of the Session
Prepared by:
Ritchel M. Corminal

Trainers
Date Revised:
Methodology 1
COMPETENCY - BASED
LEARNING MATERIAL
Sector
TOURISM
Qualification Title
BREAD AND PASTRY PRODUCTION NCII
Unit of Competency
PREPARE AND DISPLAY PETITS FOURS
Module Title
PREPARING AND DISPLAY PETITS FOURS
KRISTY DAWN COLLEGE OF DAVAO INC.

P-2 BLK. 47 LOT 36-40 DECA HOMES INDANGAN DAVAO CITY

Trainers
Date Revised:
Methodology 1
BREAD AND PASTRY PRODUCTION NC II
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
Prepare and produce TRS741379

1. Preparing and producing
bakery products bakery products
Prepare and produce TRS741380

2. Preparing and producing
pastry products pastry products
Prepare and present Preparing and TRS741342

3.
gateaux, tortes and presenting gateaux,
cakes tortes and cakes
Prepare and display Preparing and TRS741344

4.
petit fours displaying petit fours
Present desserts Presenting desserts TRS741343

5.

Trainers
Date Revised:
Methodology 1
MODULE CONTENT
UNIT OF COMPETENCY : Prepare and display petit fours

MODULE TITLE : Preparing and displaying petit fours
MODULE DESCRIPTOR:
The module covers the knowledge, skill and attitude required to be able to
prepare and display petit fours to a level of high and consistent quality.
NOMINAL DURATION:
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
LO1. Prepare ice petit fours
ASSESSMENT CRITERIA:
1. Sponges and bases are prepared, cut and assemble according to

standard recipes and enterprise requirements and practices.
2. Fillings are prepared with the required flavors and consistency.
3. Fondant icing is brought in accordance with the required temperature
and established standards operating procedures.
4. Decorations are designed and used in accordance with the
establishment standards and procedure.

Trainers
Date Revised:
Methodology 1
LO 1: Prepare ice petit fours
CONTENTS:
1. Identify the types and kinds of sponge and bases

2. Specify the different kinds of fillings
3. Procedure in making fondant icing
4. Applied the appropriate decors and designs
ASSESSMENT CRITERIA:
1. Sponges and bases are prepared, cut and assemble according to
standard recipes and enterprise requirements and practices.
2. Fillings are prepared with the required flavors and consistency.
3. Fondant icing is brought in accordance with the required temperature
and established standards operating procedures.
4. Decorations are designed and used in accordance with the
establishment standards and procedure.
CONDITIONS:
The students/trainees must be provided with the following:
 Personal Protective
equipment
 Small hand tools
 Measuring equipment
 Set of knives
 Rolling Pin
 Decorative cutters
 Molder
 Pots and pans

Trainers
Date Revised:
Methodology 1
Pre-requisite:
Before you tackle this module, must complete first the following
competencies:
1. Basic Competencies.
 Participate in workplace communication
 Work in a team environment
 Practice career professionalism
 Practice occupational health and safety procedures
2. Common competencies.
 Develop and update industry knowledge
 Observe workplace hygiene procedures
 Perform computer operations
 Perform workplace and safety practices
 Provide effective customer service
ASSESSMENT METHODS:
 Oral-recitation
 Written examination
 Direct observation

Trainers
Date Revised:
Methodology 1
Learning Experiences
Learning Outcome 1:
PREPARE ICE PETIT FOURS
Learning Activities Special Instructions
1. Read Information sheet 4.1-1 on

types and kinds of sponge cake
and bases.
In this learning outcome you shall read and
2. Answer Self-Check 4.1-1
understand the information sheet and check
yourself by answering the shelf checks to
3. Compare answer with Answer key ensure that knowledge and information are
4.1-1 acquired.
4. Perform Task sheet 4.1-1 on the
main ingredients used for cakes
This LO will help you to identify and perform
5. Evaluate your output using the following;
performance criteria
Read Information sheet 4.1-2 on 1. Types and kinds of sponge and bases
types and kinds of sponge cake
and bases.
2. Different kinds of fillings
6. Answer Self-Check 4.1-2 3. Making fondant icing
7. Compare answer with Answer key 4. Appropriate decors and design
4.1-2
8. Perform Task sheet 4.1-3 on the
main ingredients used for cakes
After doing all activities of this LO, you
9. Evaluate your output using are ready to proceed to the next LO on
performance criteria preparing fresh fruits petit fours..
Perform Task sheet 4.1-4 on the
Procedure in Making Fondant
Icing
10. Evaluate your output using
1. Perform Job Sheet 4.1-4 on
Prepare and Display Petit four
2. Evaluate your output using


Trainers
Date Revised:
Methodology 1
Information Sheet 4.1.1
Kinds of Sponge Cake and Bases
Learning Objectives:
After reading this Information Sheet, you must be able to:
1. Identify the types and kind of sponge and bases.
2. Distinguish sponge and bases.
Sponge and Foam Cakes
These are notable more for what they are missing than for what they
contain: They usually do not include fat, such as butter or oil, and they do
not incorporate leaveners, like baking powder. Instead, volume is created
by whipping the eggs or egg whites. The air whipped into the eggs expands
during baking, causing these cakes to rise on their own without baking
powder. However, the success of this method depends on not deflating the
eggs after whipping them. To this end, dry ingredients are usually sifted over
and gently folded in, and fat is often avoided, as it would weigh down the
foamy batter.This method produces extremely light, airy cakes with a
spongy texture but generally less flavor and moisture than butter and oil
cakes.

Trainers
Date Revised:
Methodology 1
The basic types of sponge and foam cakes
Angel food cake Angel Food Cake: This type is
made with egg whites alone and no
yolks. The whites are whipped with
sugar until very firm before the flour
is gently folded in, resulting in a
snowy-white, airy, and delicate cake
thatmarries beautifully with fruit.
Most angel food cakes have a
spongy, chewy quality derived from
their relatively high sugar content
and the absence of egg yolks. Baked
in ungreased two-piece tube pans,
angel food cakes are cooled by being
inverted, since this type of cake
would collapse if cooled right-side-
up in the pan or if removed from the
panwhile still warm
Genoise This type of sponge cake is made
with whole eggs rather than just
egg whites, which gives it a richer
flavor than angel food cake. The
eggs are combined with sugar and
gently heated over simmering water,
then whipped (heating the eggs
allows them to be whipped to a
greater volume). Genoise lacks
much assertive flavor of its own, but
it is often used to construct layered
or rolled cakes when a lighter
texture than a butter cake is
desired. To add flavor and moisture,
genoise cake layers are always
moistened with a flavored syrup,
and they are often sliced into thin
horizontal layers and stacked with
rich fillings such as buttercream.
These layer cakes, common in the
coffeehouses of Europe, are called
"European-style" to distinguish
them from American-style butter
layer cakes, which generally have
fewer, thicker layers.

Trainers
Date Revised:
Methodology 1
Biscuit This type of sponge cake contains
both egg whites and yolks, but,
unlike in genoise, the whites and
yolks are whipped separately and
then folded back together. This
creates a light batter that's drier
than a genoise but holds its shape
better after mixing. For this reason,
it's often used for piped shapes such
asladyfingers. If baked in a tube pan
like an angel food cake, it makes a
very chewy sponge cake that was
popular in the early 20th century
buthas since fallen out of favor.
However, it's still known in aslightly
different form as the classic
Passover sponge cake, in which the
flour is replaced by matzoh cake
meal and potato starch.
Chiffon Cake This fairly recent American creation
was invented by a salesman who
sold the recipe to General Mills,
which spread the recipe through
marketing materials in the 1940s
and 1950s. A classic chiffon cake is
kind of a cross between an oil cake
and a sponge cake. It includes
baking powder and vegetable oil,
but the eggs are separated and the
whites are beaten to soft peaks
before being folded into the batter.
This creates a cake with a tender
crumb and rich flavor like an oil
cake, but with a lighter texture
that's more like a sponge cake.
Chiffon cakes can be baked in tube
pans like angel food cakes or
layered with fillings and frostings.

Trainers
Date Revised:
Methodology 1
Kinds of bases
Sponge Sponge cake is a cake based
on flour (usually wheat flour), sugar,
and eggs, sometimes leavened with baking
powder which has a firm, yet well aerated
structure, similar to a sea sponge. A
sponge cake may be produced by the
batter method or the foam method
.
Cake Cake is a form of bread or bread-like food.
In its modern forms, it is typically a
sweet baked dessert. In its oldest forms,
cakes were normally fried breads
or cheesecakes, and normally had a disk
shape. Determining whether a given food
should be classified as bread, cake,
or pastry can be difficult

Trainers
Date Revised:
Methodology 1
Shortbread Shortbread is a type of biscuit traditionally
made from one part white sugar, two
parts butter, and three parts flour (by
weight). The use of plain white (wheat)
flour is common today, and other
ingredients like
ground rice or cornflour are sometimes
added to alter the texture. Also, modern
recipes often deviate from the pure three
ingredients by splitting the sugar portion
into equal partsgranulated sugar and icing
sugar (powdered sugar in American
English) and many further add a portion
Pastry Pastry is a major type of bakers'

confectionery. It includes many of the
various kinds of baked products made
from ingredients such
as flour, sugar, milk, butter, shortening, b
aking powder, and eggs. Small tarts and
other sweet baked products are
called pastries. Common pastry dishes
include pies, tarts, quiches and pasties.
Chocolate Chocolate is a typically sweet, usually

brown, food preparation of Theobroma
cacao seeds, roasted and ground, often
flavored, as with vanilla. It is made in the
form of a liquid, paste or in a block or
used as a flavoring ingredient in other
sweet foods. Cacao has been cultivated by
many cultures for at least three millennia
in Mexico and Central America.
Marzipan Marzipan is a confection consisting

. primarily of sugar or honey and almond
meal, sometimes augmented with almond
oil or extract. It is often made into sweets;
common uses are chocolate-covered
marzipan and small marzipan imitations
of fruits and vegetables. It is also rolled
into thin sheets and glazed for icing cakes,
primarily birthday and wedding
cakes andChristmas cakes

Trainers
Date Revised:
Methodology 1
Choux pastry Choux pastry, or pâte à
choux (pronounced: [pɑt a ʃu]), is a
light pastry dough used to
make profiteroles, croquembouches, éclair
s, French crullers, beignets, St. Honoré
cake, Indonesian kuesus, and gougères. It
contains only butter, water, flour,
and eggs. LikeYorkshire Pudding or David
Eyre's pancake, instead of a raising
agent it employs high moisture content to
create steam during cooking to puff the
pastry.
Self Check 4.1.1

Written Test
Multiple Choices:
Choose the best answer. Write the letter of your choice to your answer sheet.

Trainers
Date Revised:
Methodology 1
1. What kind of cake that is extremely light, airy cakes with a spongy texture
but generally less flavor and moisture than butter and oil cakes.
a) Sponge Cake
b) Butter Cake
c) Chiffon Cake
2In making Angel Cake what are the results when whites are whipped with
sugar until very firm before the flour is gently folded?
a)resulting in a snowy-white, airy, and delicate cake
b)resulting in a snowy-white, dry, and delicate cake
c) resulting in a snowy-white, hard, and delicate cake
3. It is a kind of sugar that is also called icing sugar.

a) Castor/Caster sugar
b) Confectioner sugar
c) Granulated sugar
4. A kind of base that is sweet and best for gifts giving of lovers.
a) Chocolate
b) candy
c) Bubblegum
5. It is a type of biscuit traditionally made from one part white sugar, two
parts butter, and three parts flour (by weight).
a) Cookies
b) Choux pastry
c) Shortbread
6. The ingredients that makes the bake product soft and tender.
a) Milk
b) Shortening
c) Egg
7. Marzipan is used as base in preparing petit fours, It primarily consist of?

Trainers
Date Revised:
Methodology 1
a) Egg and Sugar
b) Sugar and almond meal/extract
c) sugar and chocolate
8.This type of sponge cake is made with whole eggs rather than just egg
whites.
a) Angel Cake
b) Genoise
c) Chiffon Cake
9. It is a major type of bakers' confectionery..

a) Pastry
b) Biscuit
c) Bread
10. This type of sponge cake contains both egg whites and yolks, but, unlike
in genoise, the whites and yolks are whipped separately
and then folded back together.
a) sponge
b) genoise
c) biscuit
Answer Key 4.1-2
1. A
2. A
3. C
4. A
5. C
6. C
Trainers
Date Revised:
Methodology 1
7. B
8. B
9. A
10. C
TASK SHEET 4.1.1
Title: Cutting and assembling sponge and base.
Performance Objective:
Given the prepare sponge and base the students will be able to cut the
desired shape and assemble.

Trainers
Date Revised:
Methodology 1
Supplies/Materials :Prepared sponge cake and base
Equipment : molder, cookie cutter, knife, plate
Steps/Procedure:
The petit fours can be cut into squares

using a knife, or cut into shapes using
small cookie cutters. If you cut them into
squares, first trim the edges of the cake.
Measure with a ruler and mark before
cutting to ensure they are all thesame
size. Keep a bowl of water nearby, clean

Trainers
Date Revised:
Methodology 1
the cookie cutter or knife in between
cuts.
Each individual petit four cakes are

usually about 1-inch square
Assemble your petit fours
Assessment Method:
 Oral-recitation
Performance Criteria Checklist

Task Sheet 4.1.1
CRITERIA
YES NO
Did you….
1.Sponges and bases are prepared, cut and assemble

according to standard recipes and enterprise
requirements and practices..
Trainers
Date Revised:
Methodology 1
2. Fillings are prepared with the required flavors and
consistency.
3. Fondant icing is brought in accordance with the

required temperature and established standards
operating procedures.
4. Decorations are designed and used in accordance

with the establishment standards and procedure.
Information Sheet 4.1.2

Specific Kinds of Fillings
Learning Objectives:
After reading this Information Sheet, you must be able to:
1. Identify the filings for different type of sponge and bases.
2. Specify the kinds of fillings and ingredients.

Trainers
Date Revised:
Methodology 1
Pastry Cream
2 cups milk
1/2 cup white sugar
1 vanilla bean, halved

lengthwise
6 egg yolks
4 tablespoons all-purpose flour
4 tablespoons unsalted butter
1 pinch sa
Almond Filling
1/4 cup white sugar
5 teaspoons cornstarch
1/4 teaspoon salt
1 cup milk
2 eggs
2 tablespoons amaretto liqueur

Trainers
Date Revised:
Methodology 1
Pineapple filling
1/2 cup white sugar
4 tablespoons all-purpose
flour
1/8 teaspoon salt
1 egg
1 cup diced fresh pineapple
3/4 cup pineapple juice
1 tablespoon butter
Strawberry filling
2 pounds fresh
strawberries, hulled
4 cups white sugar
1/4 cup lemon juice

Trainers
Date Revised:
Methodology 1
Lemon Curd
1 cup white sugar
3 eggs
1 cup fresh lemon juice
3 lemons, zested
1/2 cup unsalted butter,

melte
6 egg whites
2 cups white sugar
3 cups unsalted butter, at
room temperature
1 tablespoon vanilla
extract(optional)
2 (1 ounce)
squaresunsweetened
chocolate, chopped
3/4 cup butter
3/4 cup shortening
3/4 cup white sugar

Trainers
Date Revised:
Methodology 1
4 tablespoons water
3 egg yolks
2 teaspoons rum
1 teaspoon vanilla extract
NOTE:
Always use a flavored syrup (Simple Syrup or Brandy Simple Syrup, for

example) to soak your sponge cake layers. Use a pastry brush and be
generous.
Once you've applied the syrup, you can spread on the filling: jams,
buttercreams, lemon curd, and raspberry curd all make delicious fillings.

Trainers
Date Revised:
Methodology 1
Self Check 4.1.2
Written Test
Multiple Choices:
1. It is the artificial flavoring added in Chocolate butter cream fillings.
a. water
b. vanilla
c.rum
2.In cooking fillings they are also an important thickening agent.

a.Flour
b.Eggs
c.cornstarch
3.How many egg whites are use in cream filling?

a.4
b.5
c.6
4.What utensils are used to brush the corn syrup before adding the filling?
a .t o ot hb r u sh
b .h a i r b r u sh
c .p a s t r y br u s h
5 . W ha t ki nd of b u t t e r is u s ed in C h oc ol a t e a nd b u t t e r cr ea m
i ci ng a nd le m o n cu r d ?
a .s w e et b u t t e r
b .s a l t y bu t t e r
c .u ns a l t e d b u t t e r

Trainers
Date Revised:
Methodology 1
6 .I t i s t h e i m p or t a n t c on t r ib u t o r o f sw ee t n es s w it h o t h er
i ng r e di en t s .
a. Sugar
b .m i l k
c .b u t t e r
7 . W ha t is t h e r eq u ir ed m ea su r e o f w a t e r ne ed e d i n c ho co la t e
b u t t e r cr ea m i ci ng ?
a .3 T
b .4 T
c .5 T
8 . H o w m a ny cu ps o f w h it e s u g a r is u se d in pi ne a p pl e f il li ng ?
a .1 /2
b .1 /3
c .1 /4
9 . A b u t t e r i s a ki nd of _ __ __ __ __ .
a . F l a v or in g
b .s w e et e n er
c .f a t s
1 0. a fi l l in g s t ha t ha s 6 e g g y o lk s a n d 2 c u p s o f m i lk .
a .l em on c u r d
b .s t r a w be r r y
c .p a s t r y cr ea m

Trainers
Date Revised:
Methodology 1
Answer key
1. A
2. B
3. C
4. C
5. C
6. A
7. B
8. A
9. C
10. C

Trainers
Date Revised:
Methodology 1
TASK SHEET 4.1.3
Title: Procedure in Making Fondant Icing
Given the steps and ingredients the trainee should be able to apply the
methods in fondant icing making.
Supplies/Materials : Gelatin, almond extract, corn syrup glycerin,

sugar, vegetable shortening.
Equipment : Wooden spoon, spatula. Clear plastic wrap,

mixing bowl, rolling pin and wire whisk
Steps/Procedure:
Ingredients
1 tablespoon unflavored gelatin
1/4 cup cold water
1 teaspoon almond extract
1/2 cup light corn syrup
1 tablespoon glycerin
2 lbs powdered sugar
1/2 teaspoon white vegetable shortening

Trainers
Date Revised:
Methodology 1
1.Wash your hand
2.
Prepare the gelatin. Sprinkle
the gelatin over cold water in a
small bowl and let it rest for
two minutes to soften. Place
the bowl in a microwave for 30
seconds on high, until the
gelatin dissolves
3. Add the almond

extract, corn syrup and
glycerin. Add these
ingredients to the gelatin
mixture and stir until
smooth and clear. If the
mixture is not turning
smooth and clear,
microwave it for an
additional 15 to 20
seconds on high and stir
again

Trainers
Date Revised:
Methodology 1
Add the sugar. Sift 1-1/2
lbs of the sugar into a
mixing bowl. Make a hole
in the center of the sugar
and stir the liquid mixture
into it. Stir with a wooden
spoon until the mixture
becomes sticky.
Prepare your work

surface. Sift some of the
remaining 1/2 pound of
sugar onto a clean work
surface. Any leftover
sugar can be added back
into the fondant mixture,
as needed
Knead the fondant. Turn

the fondant onto the
powdered work surface
and knead until it forms a
smooth, pliable mass,
adding more sugar if
necessary. Rub the
vegetable shortening onto
your fingers and continue
to knead the fondant,
working the shortening.

Trainers
Date Revised:
Methodology 1
Wrap the fondant in
plastic wrap. Place the
wrapped fondant in a
tightly sealed container to
stop it from drying out.
The fondant will last for
approximately six days, if
kept in the refrigerator
Assessment Method:
 Oral-recitation

Trainers
Date Revised:
Methodology 1
Task Sheet 4.1.3
CRITERIA
YES NO
Did you….


consistency.



Trainers
Date Revised:
Methodology 1
TASK SHEET 4.1.4
Title: Applying decoration and design of petit fours
Given the steps and ingredients the trainee should be able to apply the
methods in fondant icing making.
Supplies/Materials : Gelatin, almond extract, corn syrup glycerin,

sugar, vegetable shortening.
Equipment : Wooden spoon, spatula. Clear plastic wrap,

mixing bowl, rolling pin and wire whisk
Steps/Procedure:

Trainers
Date Revised:
Methodology 1
Add filling and assemble petit four
Ladle the fondant icing glaze or chocolate mixture slowly to the cake
Pipe the glaze onto the petit four s desired.

Trainers
Date Revised:
Methodology 1
Cut fondant with variety of shape.
Utilize the extra glaze
Use colorful paper cups
Decorate your covered cakes with small candies, edible flowers , crystallized
candy, sprinkles and flakes coconut.

Trainers
Date Revised:
Methodology 1
Display petit four using contrasting color plate , trays. or stand
Assessment Method:
 Oral-recitation

Trainers
Date Revised:
Methodology 1
Task Sheet 4.1.4
CRITERIA
YES NO
Did you….


consistency.



Trainers
Date Revised:
Methodology 1
JOB SHEET 4.1.1
Title: Prepare and Display Petit four
Performance Objective: Given the ingredients, tools, materials and equipments

the trainee should be able to perform and exhibit petit
fours.
Supplies/Materials : Sponge cake, sugar, vegetable shortening, marshmallow,

gelatin, cold water, corn syrup, glycerin, eggs, vanilla, confectioner sugar, butter
and almond extract.
Equipment : Gas range, mixing bowl, wire whisk, industrial mixer or hand mixer,
rubber scraper, knife, cookie cutter,.pastry bag, rolling pin, plates and cupcake
stand.
Steps/Procedure:
1. Prepare your bake cake.

Trainers
Date Revised:
Methodology 1
Allow your cake to cool. Using a cake leveler,
slice off a very thin layer of cake off the top. If
you have a steady hand, you can do this
freehand .
Cut the cake in half vertically and horizontally

– so that you end up with 4 smaller 4.5″X 6.5″
rectangular cakes
You should have 3 thin sections of cake.

(You will reassemble them in just a moment.)
Place the bottom layer on top of a piece of non-
stick foil, and using a pastry brush – tap on
about 1-2 T. worth of liqueur

Trainers
Date Revised:
Methodology 1
Spread a few tablespoons of filling over your
first layer.
Top with the second layer and repeat. Place

the final layer on top, and soak that with a
little bit of liqueur also.
Frost the top of the cake with a thin layer of

frosting, then wrap in foil and freeze overnight.
(Make sure you don’t skip this step! You want
the cake to be frozen so that it is easier to cut
and holds together when your pour the fondant
over it.) Repeat with the remaining 3 sections
of cake – feel free to use other flavors and mix
it up if you like.

Trainers
Date Revised:
Methodology 1
The next day, take one section of cake out of
the freezer, and using a clean ruler as a guide,
mark off a one-inch grid pattern. Cut off the
sides, then cut out the grid so that you end up
with 12 one-inch squares with smooth/straight
edges. Set aside the cake scraps for a snack,
then re-wrap the cake squares in foil and put
back in the freezer for at least another 30
minutes.
To make the poured fondant, melt the

shortening in the microwave.
Add about 5 cups of powdered sugar, and stir

to make a paste

Trainers
Date Revised:
Methodology 1
Carefully add about half of the hot water, and
stir until it is almost uniform (you will have a
few lumps).
Put the bowl back into the microwave for

another 30 seconds, then add more hot water
and sugar until you have a
pourable consistency. (Microwave to loosen it
up for a few seconds when needed.) Use a
whisk to break up all the lumps and get the
fondant very smooth. Add the salt and
flavoring.
To dip your petit fours, use a dipping fork (or

my “free” dipping fork – a plastic fork with the
inner tines broken off). Remove one of the foil
packets containing cake squares from the
freezer. Place one frozen square on the fork,
then hold over the bowl of fondant
Use a large spoon to scoop fondant over the

square – several times – making sure you coat
all sides. Let the excess fondant drain off.
(You will get a few crumbs in the fondant – but
most will slide right off and will not show up in
your final product.) Microwave for 15 seconds
every so often to loosen up the fondant if it gets
too thick, and whisk often. If you want to tint
your fondant for a section of cake, put some of

Trainers
Date Revised:
Methodology 1
the fondant into a glass Pyrex measuring cup
and stir in 1 drop of food coloring. You may
have to microwave for a few seconds more
often, as the smaller quantity will get thick
faster.
Use a skewer to push the petit four off the

dipping fork onto a wire rack to set. Let your
Petit Fours rest on a rack (oil the rack with a
little bit of vegetable oil to prevent sticking)
until the coating has solidified.
Once your petit fours are all coated, and the

fondant is set – you can decorate. You can
pipe all sorts of patterns on the petit fours –
but the easiest (but also elegant looking) design
is just a simple drizzle in a contrasting color. I
used the leftover white fondant as adrizzle over
the colored petit fours (Microwave the leftover
white fondant in a Ziploc bag for a few seconds
and snip off a tiny bit of the plastic bag corner,
then use the bag to drizzle over the surface of
the Petit Fours). To make the chocolate drizzle,
I just added a few teaspoons of unsweetened
cocoa powder to the leftover white fondant –
then put that into a Ziploc bag to use as a
drizzle over the white petit fours. For the
Trainers
Date Revised:
Methodology 1
tiramisu flavored petit fours, I dusted a little bit
of cocoa powder over the top and added a
coffee bean. Be creative!
Place your petit fours into small paper cupcake

liners for a more elegant presentation. Store in
the refrigerator for up to 2-3 days.
Assessment Method:
 Oral-recitation

Trainers
Date Revised:
Methodology 1
Job Sheet 4.1.
CRITERIA
YES NO
Did you….

requirements and practices.

consistency.

4. Decorations and designs are used in accordance with

the establishment standards and procedure.

Trainers
Date Revised:
Methodology 1
Institutional Assessment
Evidence Plan
Competency BREAD AND PASTRY PRODUCTION NC II

standard:
Unit of Prepare and display petit fours
competency:
Ways in which evidence will be collected:
[tick the column]
Third party Report

The evidence must show that the trainee…
Demonstration &
Observation &
Questioning
Questioning
Portfolio
Written
 Identifies the type and kind of sponge and base. √ √ √
 Applies g decors and design for petit fours √ √ √
 Applies method in making fondant icing √ √ √
 Specifies the kinds of fillings √ √ √
 Demonstrates ability to produce a range of √ √ √

preparing petit fours in accordance with
established standards and procedures*
 Demonstrates ability to produce specialized in √ √ √
accordance with workplace conditions and
establishment’s standards and procedures*
 Applies hygiene and safety principles in √ √ √
accordance with established standards
and procedures*
NOTE: *Critical aspects of competency

Trainers
Date Revised:
Methodology 1
TABLE OF SPECIFICATION

Trainers
Date Revised:
Methodology 1
Objectives/Content # of items/
Knowledge Comprehension Application
area/Topics % of test
Identify the types and

kinds of sponge and
bases. 1 1 2(6%)
Specify the different

kinds of fillings
1 1 2(6%)
Procedure in making
fondant icing
1 1 2 4(10%)
Applied the appropriate

decors and designs
1 1 2 4(10%)
Identify the kinds of small

2 1 3(6%)
choux paste
Specify the sweet paste to

1 1 2(6%)
be used and fillings
Applied the appropriate

garnishes, glazes and 1 2 3(8%)
finishes
Specify flavor and shape
quality marzipan 1 1 2 4(10%)
Tips on coating marzipan

fruits
2 2(6%)
Identify the specification

of fresh fruits needed to 1 1(3%)
caramelized
Identify the specification

of dried fruits needed
1 2 3(6%)
Identify the kinds of sugar

to caramelized
1 2
Date Developed: 3(6%)
Document No.NTTA-TM1-01
Trainers
Date Revised:
Methodology 1
Identify the kinds of
Bread
receptacles for petit fours and Pastry
1 1(3%)
Developed by:
Display petit fours Corminal Revision # 01
creatively to enhance 4 4(10%)
customer appeal
Written Test
Qualification : Bread and Pastry Production NC II
Unit of Competency : Prepare and Display Petit Fours
I. MODIFIED TRUE or FALSE:Write T if the statement is TRUE ,

otherwise underline the word that makes it wrong and write the
correct answer. Write your answers in your answer sheet.
1.Square is the most efficient shape to cut petit fours.

2. Butter cream filling needs to be chilled to be able to cut.
3. Petit fours need to be dry before applying glaze.
4. Egg and sugar are the 2 main ingredients in marzipan.
5. Hygiene and cleanliness are not important in preparing petit fours.
6. High acid content is the best type of filling for petit fours.
7. Fondant can be use to decorate petit fours.
8. The temperature 155 degree Celsius for boiled sugar begins to turn
golden in color.
9. A bowl of cold water is advice commodity when coating petit fours with
caramelized sugar.
10. The best environment to store petit fours is cool, dry, and low
humidity.

Trainers
Date Revised:
Methodology 1
II. IDENTIFICATION: Read the questions carefully. Fill the blanks with
the correct answer.
_____________1.They usually do not include fat, such as butter or

oil, and they do not incorporate leaveners, like baking powder.
Instead, volume is created by whipping the eggs or egg whites
---------------------2. It is a kind of low cake or sponge cake and the most

difficult cake to make. This is made of soft peck meringue with flour and
sugar folded in.
--------------------3. It is a cake in which one of the main ingredients is butter

and it consist of taking the most basic of ingredients - butter, sugar, eggs,
flour and a leavening agent (baking powder or baking soda).
---------------------4. This type of sponge cake is made with whole eggs rather

than just egg whites, which gives it a richer flavor than angel food cake.
-------------------- 5. A type of biscuit traditionally made from one part white

sugar, two parts butter, and three parts flour (by weight).
-------------------6. A confection consisting primarily

of sugar or honey and almond meal, sometimes augmented with almond oil
or extract..
-------------------7. It is a soft creamy preparation of sugar, water, and

flavorings that is used as a basis for candies or icings.
---------------------8.It is a small cake cut from pound or sponge cake and

frosted.
-------------------9. Method of fondant icing that uses marshmallow.
------------------ 10. The type of fruit best for dipping in caramel.

Trainers
Date Revised:
Methodology 1
III. APPLICATION: On your answer sheet, answer the following
questions: (10 points each question).
1. What is the best way to display petit fours?
2. There are often times that we are lack with some engredients in some
preparations due to out of stock or the distance of buying this
product, For example you would like to make fondant glaze and you
notice that corn syrup bottle is empty and is not available in stores.
Given the situation, how are you going to find a substitute for corn
syrup?

Trainers
Date Revised:
Methodology 1
INSTITUTIONAL ASSESSMENT
WRITTEN QUESTIONS
Answer Key:
I. Modified True or II. Identification:

False:
1. T 1. Sponge Cake
2. T 2. Angel Food Cake
3. T 3.Butter Cake
4. Egg/ Almond and 4. Genoise Cake

sugar
5. Not/ important 5. Shortbread
6. High acid/ Low water 6. Marzipan
content
7. T 7. fo nd a n t
8. 155 degree Celsius 8. petit four
160
9. T
9. M a r s h m a l l o w f o n d a n t i c i n g
10. T 10. dried fruits
III. APPLICATION Questions:

1. Arranged neatly and in rows, neat uncluttered, clean and tidy display
2. Corn syrup is a liquid, it adds volume to a sorbet while diluting its flavor.If corn
syrup is not available, you can substitute it with a sugar syrup made with 1-1/4
cups sugar and 1/3 cup water, boiled together until syrupy.

Trainers
Date Revised:
Methodology 1
PERFORMANCE TEST (DEMONSTRATION)
Qualification: BREAD AND PASTRY PRODUCTION NC II
Unit of Competency Prepare and display petit fours
Project: Prepare Petit Fours
General Instruction:
Prepare the equipment, tools and materials needed before performing the performance
demonstration. Please refer to the working drawing provided.
Specific Instruction:
1.Prepare your bake cake
2. Allow your cake to cool. Using a cake leveler, slice off a very thin
layer of cake off the top. If you have a steady hand, you can do this
freehand.
3. Cut the cake in half vertically and horizontally – so that you end up
with 4 smaller 4.5″X 6.5″ rectangular cakes
4. Top with the second layer and repeat. Place the final layer on top, and soak that with a
little bit of liqueur also.
6. Frost the top of the cake with a thin layer of frosting, then wrap in foil and freeze
overnight. (Make sure you don’t skip this step! You want the cake to be frozen so that it is
easier to cut and holds together when your pour the fondant over it.) Repeat with the
remaining 3 sections of cake – feel free to use other flavors and mix it up if you like.7. Pour
into ungreased 10-inch (25 cm) tube pan.
8. The next day, take one section of cake out of the freezer, and using a clean ruler as a
guide, mark off a one-inch grid pattern. Cut off the sides, then cut out the grid so that you
end up with 12 one-inch squares with smooth/straight edges. Set aside the cake scraps for
a snack, then re-wrap the cake squares in foil and put back in the freezer for at least
another 30 minutes.
9. Add fondant glaze.
10. Use a large spoon to scoop fondant over the square – several times – making sure you
coat all sides. Let the excess fondant drain off. (You will get a few crumbs in the fondant
– but most will slide right off and will not show up in your final product.) Microwave for 15
seconds every so often to loosen up the fondant if it gets too thick, and whisk often. If you
want to tint your fondant for a section of cake, put some of the fondant into a
glass Pyrex measuring cup and stir in 1 drop of food coloring. You may have to microwave
Trainers
Date Revised:
Methodology 1
for a few seconds more often, as the smaller quantity will get thick faster.
11. Use a skewer to push the petit four off the dipping fork onto a wire rack to set. Let your
Petit Fours rest on a rack (oil the rack with a little bit of vegetable oil to prevent sticking)
until the coating has solidified
12. Once your petit fours are all coated, and the fondant is set – you can decorate
13. Place your petit fours into small paper cupcake liners for a more elegant presentation.
Store in the refrigerator for up to 2-3 days
Materials, Tools and Equipment
Equipment Tools( 1 set each) Materials

Oven knife Chiffon cake
Industrial Skewers Fondant glaze
Mixer
Freezer Ladle Classic fondant
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Date Revised:
Methodology 1
Fork Edible decors
Mixing bowl Flavoured fillings
Large plate
Colorful paper cups
Pastry bag
foil
White clean rug
Cookie cutter
Description of assessment activity Satisfactory

performed
The Candidate….. YES NO
 Prepare petit four bases
 Cut and assemble bases for petit four glace
 Prepare and flavour fillings to required
consistency
 Prepare and display petit four glace petit four
glace for glazing
 Decorate petit four glace to enhance customer
eye appeal
 Demonstrates ability to produce specialized in
accordance with workplace conditions and
establishment’s standards and procedures*
 Applies hygiene and safety principles in
accordance with established standards and
procedures
 Followed and observed application of hygiene and safety
principles according to established standards and
procedures.*
Did the candidate’s overall performance meet the
standard?
Yes  No
Feedback to candidate:
Candidate signature Date:

Signature of Trainer Date:

Trainers
Date Revised:
Methodology 1
QUESTIONING TOOL
Questions to probe the candidate’s underpinning knowledge Satisfactory
response
Extension/Reflection Questions Yes No
1. What different bases can be used for petit four glace?  

 
2.. What are the different shapes and sizes that can be used as bases for petit four
glace?
Safety Questions
3. How do you handle hot pans?  

4. How will you maintain the sanitation when baking?  
Contingency Questions
5. How will you substitute liquid ingredients like Corn syrup,  

when it is out of stock?
6. What will you do f you if your gas range is run out gas  
during actual exercise?
Job Role/Environment Questions  
7. How will you dispose your garbage?  
8. How will manage broken utensils in you workplace area?  
Rules and Regulations  
9. How will you exercise the proper hygiene procedure?  
10. How will you exercise safety in work place area?  
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory
Model Answer
1. They may be midgets of the cake world, but petit fours are admired by
all for their flavorful, stunning sophistication. It’s no wonder the word
“petit” has often been corrupted into “petite” when referring to these little
delicacies. But you may wonder.
Bases that can be used for petit four glace.
Any of the following:
 Sponge
 Cake
 Shortbread
 Pastry
 Chocolate
 Marzipan
 Choux pastry.
Here’s an eye-opener: a petit four is NOT necessarily a cake. The
expression is liberally used to encompasses any type of miniature
confection, be it éclairs, macaroons, ladyfingers, bonbons, or cookies.
Still, a square little cake draped in a smooth, glossy icing or glaze and
accented with a little decoration is the most commonly held image of a
petit four.
2. A small cake cut from sponge cake, etc. in any of various shapes and
decorated with icing.”
“A small, square-cut frosted and decorated piece of pound cake or sponge

cake.”
“A small fancy biscuit(cookie), cake or item of confectionary.”
“A small frosted tea cake.”
3. Baking usually requires you to use an oven and sometimes a stovetop.

Be aware of the stovetop and the oven door if they are in use. Use
oven gloves or cloths to remove hot pots from the stovetop or baking
pans from the oven. Be careful of steam or hot air when you open the
oven door. Place hot food on a stable, heat resistant surface. Use pot
holders and other equipment that could prevent you from burning.
4. Kitchens can be dangerous places. There are a lot of sharp

instruments, such as knives. There are contaminants and bacteria
that can be anywhere in the kitchen. Often the traffic in the kitchen is
heavy and things can get slipperier if someone spills something on the
floor and fails to clean it up. Keeping a sanitary kitchen is not just
about a clean house and avoiding food poisoning, it is about personal
safety as well.
Personal hygiene is essential to the safety and sanitation of the

kitchen. If you are dirty, your kitchen will be dirty and the food could
be contaminated. Keep your hair up to prevent any stray hairs getting
into the food. Wear clothes that fit you well and keep your sleeves
rolled up. This is to prevent snagging on anything and potentially
pulling something over or dropping something on yourself. Be sure to
wash your hands in warm water and soap frequently to prevent cross-
contamination of bacteria.
Spills can be very dangerous. A spill on the floor can cause people to
slip and get hurt. A spill on a counter can make utensils and bowls
slippery which can cause injury if the object is dropped or comes into
contact with the body. This is especially true for heavy bowls and
knives.
Take a page out of the fast food industry's sanitation regulations and
wipe down all hard surfaces after using them. Use hot water to which
a little bit of bleach has been added. This will remove dirt from the
surfaces and will disinfect those surfaces at the same time. Keeping a
clean kitchen is essential to the health of all those eating from that
kitchen.
Storing the food at the proper temperatures and in proper containers

is essential to preventing food poisoning. Store all cold items in the
refrigerator immediately after meals or purchase. Store all dry items in
cabinets in air-tight plastic containers. Freeze all meats that are not
going to be used in a couple of days. Do not allow hot food to cool or.
5. Corn syrup is a liquid, it adds volume to a sorbet while diluting its

flavor. Although corn syrup and granulated sugars are both
sweeteners, it is not possible to use them interchangeably in recipes.
Because corn syrup is a liquid, it cannot be substituted for granulated
sugar without adjusting other ingredients particularly in baked goods.
For best results, follow recipes developed especially for corn syrup. In
sugar sweetened beverages, however, it's easy to experiment with corn
syrup as a ready-blending substitute.
6. If the gas range suddenly runs out of gas during laboratory. 4.

Immediately perform emergency procedure. Transfer the baked
product to the electric oven if there is any, but if there is no any
electric oven immediately calls the trainer for immediate action.
7. Solid Waste Management is also called RA 9003: Philippine Ecological

Solid Waste Management Act (PESWMA) of 2000. The law was passed
by Congress in with the aim of adopting a systematic, comprehensive,
and ecological solid waste management program.
8. 5’s is very important in the practical work area because it aims in

standardized clean up to ensure cleanliness, neatness and orderliness
of the work area. The list describes how items are stored and how the
new order is maintained properly and it usually comes from a dialogue
about standardization which builds a clear understanding among
employees of how work should be done.
9. Republic Act No. 9275 is also known as Philippine Ecological Solid

Waste Management Act. It aims in adopting and implementing a
systematic, comprehensive, and ecological solid waste management
program.
10. Republic Act No. 6969 is also known Philippine Toxic Substances
and Hazardous and Nuclear Waste Act (PTCHNWA) – This Act
mandates the regulation, restriction, or prohibition of the importation,
manufacture, processing, sale, distribution, use, and disposal of
chemical substances and mixtures that present unreasonable risk
and/or injury to health and the environment.
Templates for Inventory of Training Resources
Resources for presenting instruction
 Print Resources As per TR As per Remarks

Inventory
Competency Based Learning
Materials (CBLM)
Textbooks
Recipe Book
Manufacturer’s Manual
 Non Print Resources As per TR As per Remarks
Inventory
Interactive e-learning materials
Video Clips
Pictures
Resources for Skills practice of Competency #1 ______________________________

 Supplies and Materials As per TR As per Remarks
Inventory
Cake flour
Bread Flour
All-purpose
Sugar
Yeast
Butter
Margarine
Butter (French bread)
Cooking oil
Lard
All-purpose cream
Whipping cream
Confectioner sugar
Knox gelatin
Flaked almonds
Chocolate chips
Chocolate, shredded
Cherries with stem
Cherries
Food colors
Tropical fruits
Whole wheat, rye, multi grain
Cream cheese
Paper cups
Tulip paste
Sugar lace
Pineapple juice
Contreau
 Tools As per TR As per
Inventory
Muffin pan, small
Muffin pan, medium
Muffin pan, big
Loaf pan, small
Loaf pan, medium
Loaf pan, big
Pie pan sizes 6, 8, 10
Sheet pans
Pie cutter
Rubber scrapper
Palette knife
Cake stand with tier
Cake pillars
Sauce pan, s/s
Ladles s/s
Knives s/s with plastic handle
Chopping board, color coded
Scale 2, 10 kgs
Grater
Wooden spoons
Beaters
Mixing bowl ( 6 pcs per set)
Wire whisk
Muffin pan, small
Muffin pan, medium
Muffin pan, big
Loaf pan, small
Loaf pan, medium
Loaf pan, big
Rectangular pan 1x8x8
Round pan 6,8, 10, 12, 14, 16
Pie pan
Flour sifter
Strainer
Double boiler
Piping bags
Coupler
 Equipment Remarks
Commercial Mixers with complete

attachments
Mechanical Dough roller
Decker oven
Compressor
Dough cutter
Gas range
Upright freezer
Refrigerator
Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.
ENTRANCE KRISTY DAWN SHOP LAYOUT
Prepare and Prepare and present

Produce Pastry Gataux, Tortes and
Products Cakes
Washing
PEP Area
TALK
Working Table
Working Table
ASSESSMEN
T AREA
Working Table Gas
Range
s and
Stove
Working Table s
Prepare and Display

Prepare and produce
Refregator Petits Four EXIT
Bakery Products

PTS - Mrs. Corminal

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Plan Training Session

BREAD AND PASTRY PRODUCTION NCII

PREPARE AND DISPLAY PETITS FOURS

PREPARING AND DISPLAY PETITS FOURS

KRISTY DAWN COLLEGE OF DAVAO INC.

Language, literacy Average grade in: Average grade in:

Cultural and Ethnicity/culture:

Education & Highest Educational Attainment:

Trainers Date Developed: Document No.NTTA-TM1-01

Previous learning List down trainings related to TM

National Certificates acquired and NC level

Special courses Other courses related to TM

Learning styles a. Visual - The visual learner takes mental pictures of

Trainers Date Developed: Document No.NTTA-TM1-01

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

Trainers Date Developed: Document No.NTTA-TM1-01

Trainers Date Developed: Document No.NTTA-TM1-01

Current competencies Proof/Evidence Means of validating

Prepare and produce Submitted an

Prepare and produce pastry Relevant Training Submitted an

Present desserts Certificate of training Submitted an

Identifying Training Gaps

Trainers Date Developed: Document No.NTTA-TM1-01

Form 1.3 Summary of Current Competencies Versus Required

Required Units of Current Competencies Training

1. Prepare and produce bakery products

3.1 Prepare sponge Prepare sponge and

3.2 Prepare and use Prepare and use fillings

Trainers Date Developed: Document No.NTTA-TM1-01

Using Form No.1.4, convert the Training Gaps into a Training

Form No. 1.4: Training Needs

Training Needs Module Title/Module of Instruction

LO 4.1: Prepare iced petit fours Preparing and displaying petit

Trainers Date Developed: Document No.NTTA-TM1-01

1. Identify the  Self-paced  Read  Answer Self-  Compare to  Information Sheet

Date Developed: Document No.NTTA-TM1-01

2. Specify the  Self-paced  Read  Answer Self-  Compare to  Information Sheet

Date Developed: Document No.NTTA-TM1-01

Date Developed: Document No.NTTA-TM1-01

KRISTY DAWN COLLEGE OF DAVAO INC.

Date Developed: Document No.NTTA-TM1-01

No. Unit of Competency Module Title Code

Prepare and produce TRS741379

Prepare and produce TRS741380

Prepare and present Preparing and TRS741342

Prepare and display Preparing and TRS741344

Present desserts Presenting desserts TRS741343

Date Developed: Document No.NTTA-TM1-01

UNIT OF COMPETENCY : Prepare and display petit fours

1. Sponges and bases are prepared, cut and assemble according to

Date Developed: Document No.NTTA-TM1-01

1. Identify the types and kinds of sponge and bases

The students/trainees must be provided with the following:

Date Developed: Document No.NTTA-TM1-01

Date Developed: Document No.NTTA-TM1-01

1. Read Information sheet 4.1-1 on

2. Evaluate your output using

Date Developed: Document No.NTTA-TM1-01

Sponge and Foam Cakes

not incorporate leaveners, like baking powder. Instead, volume is created

foamy batter.This method produces extremely light, airy cakes with a

Date Developed: Document No.NTTA-TM1-01