Professional Documents
Culture Documents
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________
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.
Current
Proof/Evidence Means of validating
competencies
Prepare and Certificate of employment Validate the authenticity
produce bakery with job description. of certificate
products
Prepare and Certificate of employment Validate the authenticity
produce pastry with job description, of certificate
products
Prepare and Certificate of employment Validate the authenticity
present gateaux, with job description of certificate
tortes and cakes
Prepare and Certificate of employment Validate the authenticity
present petit fours with job description of certificate
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.
Varieties and Group View slide presentation Answer Self- Compare Computer, 1 hr
characteristics of Discussion about varieties and check 5.1-3 answers using LCD and
specialized cakes both using slide characteristics of Answer Key Projector, 30
classical and presentation specialized cakes both 5.1-3 Paper, pen min
temporary and other classical and temporary
types of dessert and other types of
dessert
Standard recipe Demonstration Observe your trainer Return demo Check your - Job sheet 2 hrs
specifications of preparing the standard using job sheet performance 5.1-4
specialized cakes and recipe specifications of 5.1-4 “Standard using criteria - ½ cup
other types of desserts specialized cakes and recipe check list 5.1- smashed
other types of desserts specifications of 4 mango
specialized cakes - 1 cup
and other types of cream cheese
desserts - 120 ml
heavy
whipping
cream
- 1 cup
crushed
graham
-½
confectioner
sugar
- 1 tbsp.
Date Developed: Document No.
Bread and Pastry Production Issued by:
Date Revised:
NCII Page 13 of 75
Developed by:
Portfolio Ms. Alma T. Rivera
Revision #
knox gelatin
- ¼ cup
warm water
Portion, control and Demonstration Observe your trainer Return demo Evaluate Task Sheet 2 hrs
yield performing portioning, using task sheet performance 5.1-5
controlling and yielding 5.1-5 using criteria Scales and
the products check list 5.-1- measuring
5 devices,
cutters
Arranging and Observe your trainer Return Evaluate - Job sheet 1hr
preparing variety of Demonstration preparing and arranging demonstration performance 5.2-2 and
desserts variety of desserts in job sheet 5.2-2 “ using criteria - dessert 30
accordance with How to prepare check list 5.2- - decorating min.
enterprise standard and arrange 2 materials
variety of desserts - trolley
in accordance
Date Developed: Document No.
Bread and Pastry Production Issued by:
Date Revised:
NCII Page 14 of 75
Developed by:
Portfolio Ms. Alma T. Rivera
Revision #
with enterprise
standard
LO 3.Store and package desserts
Temperature range in Self- paced Read information sheet Answer self- CompareCBLM/ 1 hr
storing dessert instruction 5.3-1”Temperature check 5.3-1 answer using
Information
range in storing dessert” answer key
sheet 5.3-1
5.3-1 pen and
paper
Packaging design Demonstration Observe your trainer Return Evaluate Packaging 1 hr
techniques demonstrating the demonstration performance materials: and
techniques in packaging using Task sheet using criteria - colored 30
design 5.3-2 “Packaging checklist 5.3-2 cellophane min.
design - boxes with
techniques” design
- ribbons
and laces
- colored
paper
Standard and Demonstration Observe your trainer Return Evaluate - Packaging 2
procedures in demonstrating the demonstration performance materials hrs.
packaging and storing standard and using Job sheet using criteria - freezer
desserts procedures in packaging 5.3-3 checklist 5.3-3 - refrigerator
and storing desserts - china ware
C. ASSESSMENT PLAN
Performance Test
Oral Questioning
Written Exam
References/Further Reading
Self Check
Information Sheet
Learning Experiences
Module
Module Content
Content
Module
List of Competencies
Content
Module Content
Module Content
Front Page
List of Competencies
Preparing and
Prepare and Produce TRS741379
1. Producing Bakery
Bakery Products
Products
Preparing and
Prepare and Produce TRS741380
2. Producing Pastry
Pastry Products
Products
MODULE DESCRIPTOR:
This unit covers the knowledge and skills in presenting the various and
specialized techniques of desserts presentation required by bakers and
pastry cooks (patissiers) in commercial food production environments and
hospitality establishments.
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
LO1 Prepare and serve plated products
LO2 Plan, prepare and present dessert buffet selection or plating
LO3 Store and package desserts
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
Identify the temperature range in storing dessert
Explain how to maintain quality and freshness when storing dessert
Discuss the importance of proper food storage
STORAGE PROCEDURES
Cookies, cakes, pies and tarts are baked. They have to be stored
properly. Generally speaking, refrigeration will dry out many baked goods.
For simple quick breads, snack cakes, cookies and plain cakes, airtight
containers at room temperature or wrapping the item in plastic wrap are the
best solutions.
The proper cooler temperature for product storage is 36˚F to 38˚F (2˚C
to 3˚C). To refrigerate a cake, wrap unfrosted cakes in plastic to protect it
from absorbing any weird fridge smells and to protect it from drying out, and
then unwrap it to warm up on the counter before serving. For frosted cakes,
chill cake uncovered for fifteen minutes to harden the icing then, wrap it in
plastic wrap.
To ensure freshness, use a First in First Out system that keeps older
product accessible with newer product kept underneath or behind to deter
being picked before the older product is consumed.
Bread Storage
Bread has to cool down in a proper manner basically for two reasons:
For slicing the core temperature should be lower than 35°C otherwise
the slices will stick together again (starch forming a paste that acts as
"glue").
Things to remember
1. T
2. F
3. F
4. F
5. T
6. T
7. F
8. F
9. F
10. F
Steps/Procedure:
Assessment Method:
Demonstration
CRITERIA
YES NO
Did you….?
1. Wear personal protective equipment
2. Apply OH & S based on workplace standard
3. You put label and date when stored
4. Attach “use by date”
5. Store in controlled environment
6. Know your audience/ customer to make package
design decision easier
7. Select packaging materials with consideration on
the cost of the packaging design
8. Ensure safety at all times
Steps/Procedure:
1. Wear personal protective equipment
2. Apply OH & S based on workplace standard
3. Ensure safety at all times
4. Place cooked and cooled cupcakes into plastic cups. If your
liners happened to fade during the baking process, add another
liner to each cupcake to make the design brighter and more
visible.
5. Pipe frosting onto cupcakes and top with sprinkles
6. Gently place cups into cellophane bags. Add your tags to the
twine or ribbon and tie the top of the bag.
7. Decorate your product according to enterprise requirements
and standards.
8. Label and date when stored
Note: If you are using a soft frosting such as cream cheese, meringue, or Italian
buttercream, attach a spoon to your cup
Assessment Method:
Demonstration
CRITERIA
YES NO
Did you….?
1. Wear personal protective equipment
2. Apply OH & S based on workplace standard
3. Decorate your product according to enterprise
requirements and standard.
4. Choose appropriate size of box/container for the
product
5. Add another liner to each cupcake to make the
design brighter and more visible when your liners
happened to fade during the baking process
6. Put a label and date when stored
7. Apply OH & S on workplace standard
8. Add your tags to the twine or ribbon and tie the
top of the bag
9. Ensure safety at all times.
Portfolio
Written
The evidence must show that the trainee…
Demonstrated ability to prepare and present a
variety of desserts in accordance with √ √
established standards and procedure*
Planned and utilized dessert buffet services
according to available facilities, equipment √ √ √
and customer/ enterprise requirements
Stored desserts in accordance with the required
√ √
temperature and customer’s specifications
Demonstrated ability to store and package a
variety of desserts in accordance with √ √
established standards and procedures*
Applied food hygiene and safety principles in
accordance with the preparation/presentation √ √
process*
Demonstration knowledge on the characteristics
of desserts and decorations/garnishes and
√ √
the conditions required for optimum quality
and presentation*
NOTE: *Critical aspects of competency
# of
Objectives/Content
Knowledge Comprehension Application Synthesis items/
area/Topics
% of test
5 5 7 3 20
TOTAL
(25%) (25%) (35%) (15%) (100%)
Summary:
KNOWLEDGE = 5 = 25%
COMPREHESION =5 = 25%
APPLICATION = 7 = 35%
SYNTHESIS = 3 = 15%
_____ ______
20 100%
General Instruction:
Given all the necessary tools, materials and equipment, you are to present
pineapple tart within two (2) hours.
Specific Instruction:
3. Test the oven, mixer and other equipment to use and ensure if it
is in good working condition.
EQUIPMENT
QTY Description
1 Set of measuring cups and spoons
1 Big mixing bowls
5 Small bowls
1 Sifter
1 Spatula
1 Pastry cutter
SUPPLIES AND MATERIALS
1 Cellophane
1 kilo All purpose flour
1 kilo Granulated sugar
1 pack Unsalted butter
¼ kilo Salt
1 can Pure pineapple juice
1 can Pineapple tidbits
TOOLS
1 Set of measuring cups and spoons
1 Big mixing bowls
Date Developed: Document No.
Bread and Pastry Issued by:
Date Revised:
Production NCII Page 34 of 75
Developed by:
Portfolio Ms. Alma T. Rivera
Revision #
4 Small bowls
1 Pastry cutter
12 Pastry molder
OBSERVATION √ to show if evidence is
demonstrated
15. Why do you need to use a greased paper to line the pan?
16. How do you carry heavy loads?
17. Where is the best storage for cakes?
18. How do you handle hot pans?
19. Why do you need to preheat the oven?
20. How long is preheating should be done?
21. What will you do if you fail to preheat the oven?
The candidate’s underpinning Satisfactory Not
knowledge was: Satisfactory
Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.
Supervise
Work-Based
Learning
TRAINING PLAN
Qualification: Bread and Pastry Production NC ll
Trainees’ Training
Mode of Facilities/Tools Assessment Date and
Training Activity/ Staff Venue
Training and Equipment Method Time
Requirements Task
Prepare and Preparing Demonstratio Supervisor Measuring cups FM Bakery Oral Sept. 4-5-
produce bakery bakery n / pastry and spoon, mixing Store questioning 6-7,
products products chef bowls, spatula, Direct 2016
Kitchen Area
rubber scrapper, observation 8:00-
round pan, grater, Performance 12:00 pm
peeler, flour sifter, test
deck oven, electric
mixer
Decorating Demonstratio Supervisor Piping bag, baking FM Bakery Oral Sept. 4-5-
and n / Pastry tips, cake turn Store questioning 6-7, 2016
presenting Chef table, Direct
Kitchen Area 1:00-3:30
bakery observation pm
products Performance
test
Storing Demonstration Supervisor Packing machine, Storage room Oral Sept. 4-5-
bakery /Pastry utility tray, cutter, questioning 6-7, 2016
products Chef scissors. Direct 3:30-
observation 5:00pm
Performance
test
Prepare and Preparing Demonstration Supervisor Measuring cups FM Bakery Oral Sept. 8-
produce pastry / Pastry and spoon, mixing Store questioning 11-12-13,
pastry products Chef bowls, spatula, Direct 2016
Kitchen Area
products rubber scrapper, observation
round pan, grater Performance
peeler, sifter deck test 8:00-
oven, electric mixer 12:00pm
Prepare and Preparing Supervised Supervisor Measuring cups FM Bakery Oral Sept. 14-
Present sponge Industry / Pastry and spoon, mixing Store questioning 15-18-19,
Gateaux, and cakes Training Chef bowls, spatula, Direct 2016
Kitchen Area
Tortes and rubber scrapper, observation 8:00-
Cakes round pan, grater, Performance 12:00 AM
peeler, sifter, deck test
oven, electric mixer
Preparing Supervised Supervisor Measuring cups FM Bakery Oral Sept. 20-
and using Industry / Pastry and spoon, mixing Store questioning 21 2016
fillings Training Chef bowls, spatula 1:00-
rubber scrapper, Kitchen Area Direct 2:00Pm
round pan, grater observation
peeler, sifter, deck Performance
oven, electric mixer test
Decorating Demonstration Supervisor Piping bag, baking Oral Sept. 14-
cakes / Chef tips, cake turn Questioning 15-18-19,
table, floweret Direct 2016
Observation 2:00-
Performance 3:00PM
test
Presenting Demonstration Supervisor Cake box, cake Oral Jan. 14-
Cakes / Pastry board, ribbon. Questioning 15-18-19,
Chef Direct 2016
Observation 3:00-
Performance 4:00Pm
test
Storing Demonstration Supervisor Packing machine, Storage area Oral Jan 14-
Cakes / Pastry utility tray, cutter, Questioning 15-18-19,
Chef scissors Direct 2016
Observation 4:00pm-
Performance 5:00pm
test
Prepare and Preparing Demonstration Supervisor Measuring cups FM Bakery Oral Sept. 20-
display Petit iced petit /Pastry and spoon, mixing Store Questioning 21-22,
Fours fours Chef bowls, spatula, Direct 2016
Kitchen Area
rubber scrapper, Observation 8:00-
round pan, grater, Performance 9:30am
peeler, sifter, deck test
oven, electric mixer
Preparing Demonstration Supervisor Measuring cups Oral Sept. 20-
fresh petit /Pastry and spoon, mixing Questioning 21-22,
fours Chef bowls, spatula, Direct 2016
rubber scrapper, Observation 9:30-
round pan, grater, Performance 11:00Pm
peeler, sifter, deck test
oven, electric mixer
Preparing Demonstration Supervisor Measuring cups Oral Sept. 20-
marzipan / Pastry and spoon, mixing Questioning 21-
petit fours Chef bowls, spatula, Direct 22,2016
rubber scrapper, Observation 11:00-
round pan, grater, Performance 12:00Pm
peeler, sifter, deck test 1:00-1:30
oven, electric mixer pm
Preparing Demonstration Supervisor Measuring cups Oral Sept. 20-
caramelize / Pastry and spoon, mixing Questioning 21-22,
d petits Chef bowls, spatula, Direct 2016
fours rubber scrapper, Observation 1:30-3:00
round pan, grater, Performance pm
peeler, sifter, deck test
oven, electric mixer
Displaying Demonstration Supervisor Piping bag, baking FM Bakery Oral Sept. 20-
petit fours / Pastry tips, dusting Store Questioning 21-22,
Chef brush, box, ribbon. Direct 2016,
Kitchen Area
Observation 3:00-4:00
Performance pm
test
Storing Demonstration Supervisor Packing machine, Storage area Oral Sept. 20-
petit fours / Pastry utility tray, cutter, Questioning 21-22,
Chef scissors Direct 2016
Observation 4:00-5:00
Performance pm
test
Present Preparing Demonstration Supervisor Measuring cups FM Bakery Oral Sept.25-
desserts other types / Pastry and spoon, mixing Store Questioning 26-, 2016
of dessert Chef bowls, spatula, Direct
Kitchen Area 8:00-
rubber scrapper, Observation 12Pm
round pan, grater, Performance
peeler, sifter, deck test
oven, electric mixer
Planning, Discussion Supervisor Measuring cups Oral Sept.25-
preparing / Pastry and spoon, mixing Questioning 26, 2016
and Chef bowls, spatula, Written 1:00-
presenting rubber scrapper, exam 3:00Pm
dessert round pan, grater,
buffet peeler, sifter, deck
selection oven, electric mixer
or plating
Storing Demonstration Supervisor Packing machine, Storage area Oral Jan 25-
and / Pastry utility tray, cutter, Questioning 26,2016
packaging Chef scissors Direct 3:00-5:00
dessert Observation
Performance
test
TRAINEE’S RECORD BOOK
I.D.
Trainee’s No 14-01-001
Instructions:
This Trainees’ Record Book (TRB) is intended to
serve as record of all accomplishment/task/activities while
undergoing training in the industry. It will eventually
become evidence that can be submitted for portfolio
assessment and for whatever purpose it will serve you. It is
Wesleyan University-Philippines therefore important that all its contents are viably entered
Mabini St. Cabanatuan City by both the trainees and instructor.
The Trainees’ Record Book contains all the required
competencies in your chosen qualification. All you have to
do is to fill in the column “Task Required” and “Date
Accomplished” with all the activities in accordance with the
training program and to be taken up in the school and
with the guidance of the instructor. The instructor will
likewise indicate his/her remarks on the “Instructors
Remarks” column regarding the outcome of the task
accomplished by the trainees. Be sure that the trainee will
personally accomplish the task and confirmed by the
instructor.
It is of great importance that the content should be
written legibly on ink. Avoid any corrections or erasures
and maintain the cleanliness of this record.
This will be collected by your trainer and submit the
same to the Vocational Instruction Supervisor (VIS) and
shall form part of the permanent trainee’s document on
file.
THANK YOU.
NOTES:
____________________ ___________________
Trainee’s Signature Trainer’s Signature
TRAINEE’S PROGRESS SHEET
Facilities/ Venue
Date &
Training Activ Trainee Tools and Remarks
(Workstation/ Time
Equipment
Area)
Prayer
Recap of
Everyday
Activities
8:00 AM
Unfreezing
All trainees to 8:30
Activities
AM
Feedback of
Training
Rejoinder/
Motivation
Prepare and produce bakery products
Preparing A. Arron
bakery E, Darren CBLM, Learning
Nov. 3-6, Trainees
products William computer/ Resource
2015 learned the
C. Fatima laptop, Area/
8:30- skill with
L. Jescel internet Computer
12:00 ease
C.Cortezano service Laboratory
1. Check hose √
Clean and
kept dry
Parts are
well-
secured/atta
ched
2. Check the √
temperature
controller
Clean and
kept dry
Parts are
well-
secured/
attached
Inspect for
damages
and replace
parts if
necessary
3. Check the √
knobs if
functional
4. Check Gas √
cylinder outfit
for any
abnormality
Gate valve
Co2
regulator
Gas hose
Fittings
Fittings
5. Check/Clean √
wire feeder
(rollers, wire
speed/spool
adjustment);
remove used
oil, dust; keep
dry.
6. Run the √
equipment for
5 minutes and
observe for
unusual noise
or abnormal
operation; if
repair is
necessary,
send to
technician.
Template #6
Template #7
EQUIPMENT MAINTENANCE INSPECTION CHECKLIST
Equipment Type : Oven
Property Code/Number : 0001
Location : Demonstration Area
YES NO INSPECTION ITEMS
Did you check the hose weekly, does the hose always kept
clean and dry, do the parts of the hose are well secured and
attached?
Did you check the temperature controller every 15th day of the
month?
Did you check the knobs if functional every other day?
Did you check the gas cylinder outfit for any abnormality
every week?
Did you check/Clean wire feeder (rollers, wire speed/spool
adjustment); remove used oil, dust; keep dry?
Did you run the equipment for 5 minutes weekly and observe
for unusual noise or abnormal operation; if repair is
necessary, send to technician?
Remarks:
Inspected by: Date:
WORK REQUEST
1. Damaged x
2. Damaged Measuring cup x
3. baking tip x
4. Used rags/cleaning materials x
5. Wire whisk x