M Ligaya Portfolio

PORTFOLIO
Sector : Tourism Sector (Hotel and Restaurant)
Qualification Title : Bread and Pastry Production
Unit of Competency : Present and Prepare Different Types of Dessert
Module Title : Presenting and Preparing Different Types of

Dessert
Wesleyan University- Philippines

Cabanatuan City
Plan
Training
Session
Date Developed: Document No.

Trainers Issued by:
Date Revised:
Methodology Level I Page i of vii
Developed by:
Portfolio Ms. Ligaya
Fabianes Revision #
Sample Data 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, Average grade in: Average grade in:

literacy and English Math
numeracy (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 a. Cebuano
background
b. Igorot
c. Bicolano
d. Tagalog
e. Muslim
f. Ilocano
g. Others( please specify)_____________
Education & Highest Educational Attainment:

general a. High School Level
knowledge
b. High School Graduate
c. College Level
d. College Graduate
e. with units in Master’s degree
Sex a. Male
b. Female
Age Your age: 18 yrs. old
Physical ability 1. Disabilities(if any)_____________________
2. Existing Health Conditions (Existing illness
if any)
a. None

Bread and Pastry Issued by:
Production NCII Date Revised: Page 2 of 71
Developed by:
Portfolio Ms. Ligaya Fabianes
Revision #
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________
Previous List down trainings related to Bread and

learning Pastry Production
experience a. Cookery
b. Food and Beverages
c. Bartending
National Certificates acquired and NC level
Training Level
completed a. Food and Beverages
b. Cookery
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 happened.
f. Theorist - Learns most when ideas are
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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)
___________________________

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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.
BASIC COMPENTENCIES
CAN I…? YE NO
S
1. Participate in workplace and communication
1.1 Obtain and convey workplace information √
1.2 Participate in workplace meetings and √
discussions
1.3 Complete relevant work related documents √
2. Work in team environment
2.1 Describe team role and scope √
2.2 Identify own role and responsibility within team √
2.3 Work as a team member √
3. Practice Career Professionalism
3.1 Integrate personal objectives with organizational √
goals
3.2 Set and meet work priorities √
3.3 Maintain professional growth and development √
4. Practice Occupational Health and Safety procedures
4.1 Identify hazards and risks √
4.2 Evaluate hazards and risks √
4.3 Control hazards and risks √
4.4 Maintain OHS awareness √

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COMMON COMPETENCIES
CAN I…? YE NO
S
1. 1. Perform workplace and safety practices
1.1.1 Follow workplace procedures for health, safety and √
security practices
1.1.2 Deal with emergency situations √
1.1.3 Maintain safe personal presentation standards √
2. Provide effective customer service
2.1.1 Greet customer √
2.2.2 Identify customer needs √
2.3.3 Deliver service to customer √
2.4.4 Handle queries through telephone, fax machine √
internet and e-mail
2.5.5 Handle complaints evaluation and recommendations √
3. Observe workplace hygiene procedures
3.1.1 Follow hygiene procedures √
3.2.2 Identify and prevent hygiene risks √
4. Develop and update industry knowledge
4.1.1 Seek information on the industry √
4.2.2 Update industry knowledge √
5. Perform computer operations
5.1.1 Plan and prepare for task to be undertaken √
5.2.2 Input data into computer √
5.3.3 Access information using computer √
5.4.4 Produce output data using computer system √
5.5.5 Maintain computer equipment and systems √

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CORE COMPETENCIES
CAN I…? YES NO
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
3.1 Prepare sponge and cakes √
3.2 Prepare and use fillings √
3.3 Decorate cakes √
3.4 Present cakes √
3.5 Store cakes √
4. Prepare and display petit fours
4.1 Prepare iced petit fours √
4.2 Prepare fresh petit fours √
4.3 Prepare marzipan petit fours √
4.4 Prepare caramelized petit fours √
4.5 Display petit fours √
4.6 Sore petit fours √
5. Present desserts
5.1 Present and serve plated dessert √
5.2 Plan, prepare and present dessert buffet √
selection or plating
5.3 Store package and 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.

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Evidences/Proof of Current Competencies (Sample)
Form 1.2: Evidence of Current Competencies acquired related to Job/Occupation
Current
Proof/Evidence Means of validating
competencies
Prepare and Certificate of employment Validate the authenticity
produce bakery with job description. of certificate
products
produce pastry with job description, of certificate
products
present gateaux, with job description of certificate
tortes and cakes
present petit fours with job description of certificate

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Identifying Training Gaps
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 (Sample)
Required Units of Current Training

Competency/Learning Competencies Gaps/Requirement
Outcomes based on CBC s
1. Preparing and producing bakery products
1.1 Prepare bakery Prepare bakery
products products
1.2 Decorate and Decorate and
present bakery present bakery
products products
1.3 Store bakery Store bakery
products products
2. Preparing and producing pastry products
2.1 Prepare pastry Prepare pastry
products products
2.2. Decorate and Decorate and
present pastry present pastry
products products
2.3. Store pastry Store pastry
products products
3. Present and produce gateaux, tortes and cakes
3.1 Prepare sponge and Prepare sponge and
cakes cakes
3.2 Prepare and use Prepare and use
fillings fillings
3.3 Decorate cakes Decorate cakes
3.3 Present cakes Present cakes
3.4 Store cakes Store cakes
4. Present and display petit fours
4.1 Prepare iced petit Prepare iced petit

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fours fours
4.2 Prepare fresh petit Prepare fresh petit
fours fours
4.3 Prepare marzipan Prepare marzipan
petit fours petit fours
4.4 Prepare caramelized Prepare caramelized
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 desserts plated desserts
5.2 Plan, prepare and Plan, prepare
present dessert buffet dessert buffet
selection or plating selection or plating
5.3 Store and package Store and package
desserts desserts

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Form No. 1.4: Training Needs (Sample)
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.
Training Needs Module Title/Module of

Instruction
(Learning Outcomes)
5.1 Present and serve plated desserts
5.2 Plan, prepare and present Presenting desserts
dessert buffet selection or
plating
5.3 Store and package desserts

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SESSION PLAN
Sector : Tourism Sector (Hotels and Restaurants)
Qualification Title : Bread and Pastry Production
Unit of Competency : Prepare and serve other types of desserts
Module Title : Preparing and Serving Other Types of Desserts
Learning Outcomes:
1. Prepare other types of desserts
2. Plan prepare and conduct dessert trolley presentation
3. Store and package desserts
A. INTRODUCTION This module deals with knowledge, skills and attitude in preparing other types of desserts, and other
various and specialized techniques of desserts presentation required by patissiers in hospitality
enterprises
B. LEARNING ACTIVITIES Actual Demonstration
LO 1: Prepare other types of desserts
Learning Content Methods Presentation Practice Feedback Resources Time
Culinary terms related Self - paced Read info sheet 5.1-1 Answer self- Compare CBLM/ 1 hr
to specialized cakes instruction “Culinary terms related check 5.1-1 “ answers using Information
and other types of to specialized cakes and Answer Key sheet 5.1-1
desserts other types of desserts 5.1-1
Commodity Self – paced Read info sheet 5.1-2 Answer self- Compare your CBLM/ 1 hr
knowledge, including instruction “Commodity knowledge, check 5.1-2 answer using Information
quality indicators of including quality answer key sheet 5.1-2
specialized cakes and indicators of specialized 5.1-2

Bread and Pastry Production Issued by:
NCII Date Revised: Page 12 of 71
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other types of desserts cakes and other types of
desserts”
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.
knox gelatin
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- 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
LO 2: Plan, Prepare and Conduct a dessert trolley Presentation

Planning, preparing Demonstration Observe your trainer Return Evaluate - Job sheet 1hr
and presenting trolley preparing and demonstration performance 5.2-1 and
services conducting trolley using job sheet using criteria - trolley 30
presentation 5.2-1 on check list 5.2- - dessert to min.
planning, 1 present
preparing and - decorating
conducting trolley materials
presentation - PPE
- china ware
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
with enterprise

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standard
LO 3.Store and package desserts
Temperature range in Self- paced Read information sheet Answer self- Compare CBLM/ 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
D. TEACHER’S SELF-REFLECTION OF THE SESSION

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PARTS OF A COMPETENCY-BASED LEARNING MATERIAL
References/Further Reading
Performance Criteria Checklist

Operation/Task/Job Sheet
Self Check Answer Key
Self Check
Information Sheet
Learning Experiences
Learning Outcome Summary
Module
Module Content
Content
Module
List of Competencies
Content
Module Content
Module Content
Front Page
In our efforts to standardize CBLM,
the above parts are recommended for
use in Competency Based Training
(CBT) in Technical Education and
Skills Development Authority (TESDA)
Technology Institutions. The next
sections will show you the
components and features of each part.

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(Qualification Title)
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
Prepare and Produce Preparing and Producing TRS741379

1.
Bakery Products Bakery Products
Prepare and Produce Preparing and Producing TRS741380

2.
Pastry Products Pastry Products
Prepare and Present Preparing and

TRS741342
3. Presenting Gateaux,
Gateaux, tortes and
Tortes and Cakes
Cakes
Prepare and Display Preparing and TRS741344

4.
Petit Fours Displaying Petit Fours
TRS741343
5. Present Desserts Presenting Desserts

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MODULE CONTENT
UNIT OF COMPETENCY Present and Prepare Different Types of

Dessert
MODULE TITLE Presenting and Preparing Different Types of

Dessert
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.
NOMINAL DURATION: 10 Hours
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

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Learning Experiences
Learning Outcome 3
Prepare Other Types of Desserts
Learning Activities Special Instructions

Read info sheet 5.3-1
“Temperature range in storing
dessert”
Answer self-check 5.3-1 Answer key has been given to
check immediately if your answer is
Check answers using Answer Key
correct so that mastery of the topic
5.3-1
will be achieved.
Perform Task sheet 5.3-2
“Packaging design techniques”
Evaluate performance using criteria
checklist 5.3-2
Perform Job sheet 5.3-3
“How to package and store desserts”
Evaluate performance using criteria
checklist 5.3-3

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Information Sheet 5.3-1
Temperature Range in Storing Dessert
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
Preparing different types of desserts has become not just a favorite

past time, but a highly profitable business. While it is said that producing
high quality breads, cookies cakes, pastries, salads, puddings and flans,
requires a great deal of precision and skill; more than say, baking the task
can actually be simple and easy with proper guidance. To become a good
baker you must have the knowledge in choosing quality ingredients,
applying proper mixing methods, using right tools and equipment, and most
of all, you must know how to properly stored dessert in order to maintain its
quality and freshness.
Food poisoning is frequently caused by bacteria from foods that have

been incorrectly stored, prepared, handled or cooked. Desserts
contaminated with food-poisoning bacteria may look, smell and taste
normal. If they are not stored properly, the bacteria in it can multiply to
dangerous levels.
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.
If desserts involve a lot of dairy, such as cheesecake, mousses or

desserts with billows of whipped cream, then you must refrigerate. Some
recipes that require refrigeration are best served very cold right out of the
refrigerator, but others are best stored chilled but served at room
temperature.
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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.
Freezer storage should be free of

debris or any possible source of
contamination. Desserts should not be
stored directly in front of the freezer fans,
as this may cause freezer burn. A
thermometer should be kept in the freezer
to verify the internal freezer temperature is
correct.
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").
 To avoid microbiological spoilage.
The main cause of microbial

infections is (the inevitable) high humidity
in the storage area and condensation on the
bread if there is no adequate temperature
control in the storage area. All storage areas
must be kept clean, well aerated and free
from foreign odors. Where forced airflow is
used, the air intake should ideally be
filtered before entering the cooling area.

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On removal from the oven, a loaf of bread loses heat to the
surrounding atmosphere and simultaneously loses weight due to moisture
loss. The temperature of the crust of a bread as it comes out of the oven is
somewhere between 150°C and 180°C depending on the baking conditions.
At the interface between crumb and crust the temperature is 100°C. The
moisture content of the crust is then somewhere between 0 and 3 %. Also,
the moisture content of the crumb is higher than the moisture content of
the dough (± 45 %).
During bread cooling there is a considerable temperature gradient

between the crust and the crumb. With progressive cooling this gradient
gradually reduces to zero. On the other hand the moisture gradient between
crust and crumb is rapidly reduced to zero and doesn't change much during
cooling and storage. An obstacle to the rate of moisture loss during cooling
is a thin boundary layer of still air which clings to the external surface of the
bread. This thin layer impedes the free external diffusion of moisture into
the atmosphere.
Take Special Care with High-risk Foods
Food-poisoning bacteria can grow and multiply on some types of food

more easily than others. High-risk foods include:
 Dairy products, such as custard and

dairy based desserts like custard tarts
and cheesecake
 Eggs and egg products, such as quiche
 Small goods such as hams and salamis
 Prepared salads like coleslaws, pasta
salads and rice salads
 Prepared fruit salads
 Ready to eat foods, including
sandwiches, rolls, and pizza that
contain any of the food above.
 Food that comes in packages, cans and jars can become high-risk
foods once opened, and should be handled and stored correctly.
Storing Food in the Fridge
 Choose strong, non-toxic food storage containers

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 Make sure your food storage containers are clean and in good
condition, and only use them for storing food. Cover them with tight-
fitting lids, foil or plastic film to minimize potential contamination.
Transfer the contents of opened cans into suitable containers.
Things to remember
 Keep high-risk food at 5 °C or below and above 60 °C to avoid the

temperature danger zone.
 Store food in suitable, covered containers.
 Avoid refreezing thawed foods.
 Check and observe the use-by dates on food products.
 Take special care with high-risk foods.
Self-check 5.3-1

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Direction: Read each statement carefully. Write TRUE if the statement
is correct, otherwise write FALSE.
_______________ 1. Producing high quality breads, cookies cakes,

pastries, salads, puddings and flans, requires a great deal of precision and
skill.
_______________ 2. Desserts contaminated with food-poisoning bacteria
may not look, smell and taste normal. If they are not stored properly, the
bacteria in it can multiply to dangerous levels.
_______________ 3. Cookies, cakes, pies and tarts are not baked. They
have to be stored properly.
_______________ 4. For simple quick breads, snack cakes, cookies and
plain cakes, airtight containers at low temperature are the best solutions.
_______________ 5. If desserts involve a lot of dairy, such as
cheesecake, mousses or desserts with billows of whipped cream, then you
must refrigerate.
_______________ 6. The proper cooler temperature for product storage
is 36˚F to 38˚F (2˚C to 3˚C).
_______________ 7. To ensure freshness, use a Last 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.
_______________ 8. For slicing the core temperature should be higher
than 35°C otherwise the slices will stick together again (starch forming a
paste that acts as "glue").
_______________ 9. The main cause of microbial infections is (the
inevitable) low humidity in the storage area and condensation on the bread
if there is no adequate temperature control in the storage area.
_______________ 10. The moisture content of the crumb is lower than the
moisture content of the dough (± 45 %).
Answer Key 5.3-1

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1. T
2. F
3. F
4. F
5. T
6. T
7. F
8. F
9. F
10. F

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TASK SHEET 5.3-2
Title: Packaging Design Techniques
Performance Objective: At the end of the activity, trainees should
be able to demonstrate different design techniques in
packaging desserts.
Supplies/Materials : food to pack, packaging materials, PPE
Equipment : printer, chiller or refrigerator, cutter,

scissor
Steps/Procedure:
1. Wear Personal protective equipment

2. Apply OH & S based on workplace standard
3. Ensure safety at all times
4. Know your audience/ customer to make package design
decision easier
5. Look at a few designs, print them out and set them next to each
other (ask the questions: “What stands out? What catches your
eye first?”)
6. Select packaging materials with consideration on the cost of the
packaging design (e.g. bag or box, plastic or paper). Choose the
appropriate size of box/container/ plastic or wrapper for the
product
7. Put the dessert on the package you design
8. Label and date when stored (Attach “use by ______” – specify
date of consumption)
9. Store in controlled environment
 Chilled
 Frozen
Assessment Method:
Demonstration
Performance Criteria Checklist 5.3-2

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CRITERIA
YES NO
Did you….?
1. Wear personal protective equipment
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

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JOB SHEET 5.3-3
Title: How to Package and Store Dessert (Cupcake)
Performance Objective: At the end of the activity, trainees should be

able to store desserts at appropriate temperature
and conditions to maintain quality, freshness
and customer appeal
Supplies/Materials : cupcake, plastic tumbler cups, cellophane treat

bags, twine or ribbon, card stock, alphabet craft
stamps, ink pad
Equipment : Utility tray, wooden spoon (optional), hole

punch, large circle craft punch
Steps/Procedure:
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

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Performance Criteria Checklist 5.3-3
CRITERIA
YES NO
Did you….?
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.

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Evidence Plan
Competency Bread and Pastry Production NCII

standard:
Unit of Present Desserts
competency:
Ways in which evidence will be collected:
[tick the column]
Third party Report

Demonstration
Observation &
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

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TABLE OF SPECIFICATION
# of
Objectives/Content
Knowledge Comprehension Application Synthesis items/
area/Topics
% of test
Present and serve 2 1 1 1 5

plated dessert (10%) (5%) (5%) (5%) (25%)
Plan, prepare and

present dessert 2 3 4 1 10
buffet selection or (10%) (15%) (20%) (5%) (50%)
plating
Store and package 1 1 2 1 5

desserts (5%) (5%) (10%) (5%) (25%)
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%

Developed by:
Revision #
Performance Test
Specific Instruction for the Candidate
Qualification Bread and Pastry Production NCII
Unit of Competency PRESENT DESSERTS
General Instruction:
Given all the necessary tools, materials and equipment, you are to present
pineapple tart within two (2) hours.
Specific Instruction:
1. Wear personal protective equipment, (apron, hairnet)
2. Prepare the tools, materials, equipment and recipe needed.
3. Test the oven, mixer and other equipment to use and ensure if it
is in good working condition.
4. Apply OH & S based on workplace standard.
5. Present and serve plated dessert.
6. Plan, prepare and present dessert buffet selection and plating.
7. Store and package dessert.
DEMONSTRATION
Developed by:
Revision #
Candidate Name: Lilibeth Santos
Assessor Name: Ms. Ligaya Fabianes
Qualification: Bread and Pastry Production
Date of assessment: January 29, 2016
Time of assessment: 8:00 am
Instructions for demonstration
Given the necessary materials, tools and equipment, the candidate
must be able to perform the task within 2 hours
Materials and equipment:
LIST OF EQUIPMENT, TOOLS AND MATERIALS
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
4 Small bowls
Developed by:
Revision #
1 Pastry cutter
12 Pastry molder
OBSERVATION √ to show if evidence is
demonstrated
During the demonstration of skills, did the Yes No N/A

candidate:
Wear personal protective equipment?
Prepare the tool, equipment and materials needed?
Test the oven, mixer and other equipment to used
and ensure if it is in good working condition?
Apply OH & S based on workplace standard.

Present serve plated desserts?
Plan, prepare and present dessert buffet selection and

plating?
Store and package desserts?
Bring the finish product to quality control for

checking?
Show the output to his trainer for evaluation and

feedback
The candidate’s demonstration was:
Satisfactory ____ Not Satisfactory ____

Developed by:
Revision #
QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Yes No
1. How will you measure 1 ½ cup of sugar  
2. What is the difference between cake flour and all-purpose
flour?  
3. How do you substitute all Purpose flour for cake flour?  

4. How do you check freshness of eggs?  
6. If you need 6 pieces of egg, how should you open them?  
7. How do you know that you have beaten the eggwhites to
thick peak?  
8. What are the different ways of marking cakes  

9. What mixing methods were demonstrated in the product?  
10. Why do you fold the egg whites with another ingredients  
11. What is the difference between vanilla extract and flavour
emulsion?  
12. What is the difference between butter and margarine?  

13. What fat substitute can you use?  
14. Why is it important to select the right pan size for baking
products?  
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 should preheating be done?  
21. Why do you need to use the right size of pan?  
22. What will you do in case the oven fails to operate?  
23. What will you do if you fail to preheat the oven?  
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory

Developed by:
Revision #
Templates for Inventory of Training Resources for presenting instruction
 Print Resources As per TR As per Remarks
Inventory
CBLM 1 1
TR 1 1
CBC 1 1
 Non Print Resources As per TR As per Remarks
Inventory
CD 1 1
Resources for Skills practice of Competency #5 Present Desserts

 Supplies and Materials As per TR As per Remarks
Inventory
Cake flour 5 kilos 6 kilos
Bread flour 5 kilos 2 kilos For replenishment
All purpose 5 kilos 1 kilo For replenishment
Sugar 10 kilos 2 kilos For replenishment
Yeast 1 big pack ½ pack For replenishment
Butter 10 pcs 5 pcs For replenishment
Margarine 5 cups 5 cups
Butter (French bread) 5 5
Cooking oil 4 liters 2 liters For replenishment
Lard 2 kilos 1 kilo For replenishment
All –purpose cream 10 boxes 5 boxes For replenishment
(250g/box)
Whipping cream 5 kilos 2 kilos For replenishment
Confectioner sugar 5 kilos 1 kilo For replenishment
Knox gelatin 3 boxes 1 box For replenishment
(12packs/
box)
Flaked almonds 2 kilos 1 kilo For replenishment
Chocolate chips 2 kilos ½ kilo For replenishment
Chocolate, shredded 2 kilos 1 kilo For replenishment
Cherries with stem 2 cans 2 cans
Cherries 2 cans 2 cans
Food colors 6 bottles 6 bottles
Tropical fruits 2 kls 0 For replenishment
(lemon)
Whole wheat, rye, multi 3 kilos 1 kilo For replenishment
grain
Cream cheese 5 boxes 1 box For replenishment
 Tools As per TR As per Remarks
Inventory
Measuring cup, solid 12 12
Measuring cup, liquid (250 & 12 12
500 ml)
Measuring spoon 25 25
Cake turn table 3 3
Decorating tips 20 20
Rolling pins 6 6
Pie pan sizes 6, 8, 10 6 6
Sheet pans 6 6
Pie cutter 6 6
Rubber scrapper 6 6
Palette knife 6 6
Cake stand with tier 6 6
Cake pillars 6 6
Sauce pan, s/s 6 6
Ladles s/s 6 6
Knives s/s with plastic handle 6 6
Chopping board, color coded 6 6
Scale 2, 10 kgs 6 6
Grater 6 6
Wooden spoons 6 6
Beaters 6 6
Mixing bowl (6 pcs per set) 12 6
Wire whisk 6 6
 Equipment As per TR As per Remarks
Inventory
Commercial mixers with 6 6 1 for repair
complete attachments
Mechanical dough roller 1 1
Decker oven 1 1
Compressor 1 1
Dough cutter 1 1
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 Jan. 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 Jan. 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 Jan. 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 Jan. 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
Decorating Demonstration Supervisor Piping bag, baking FM Bakery  Oral Jan. 8-

and / Pastry tips, cake turn Store questioning 11-12-13,
presenting Chef table  Direct 2016
Kitchen Area
pastry observation 1:00-3:00
products  Performance
test
Storing Demonstration Supervisor Packing machine, Storage area  Oral Jan. 8-
Pastry /Pastry utility tray, cutter, questioning 11-12-13,
products Chef scissors.  Direct 2016
Observation 3:00-5:00
 Performance
test
Prepare and Preparing Supervised Supervisor Measuring cups FM Bakery  Oral Jan. 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 Jan. 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 Jan. 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 Jan. 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
Preparing Demonstration Supervisor Measuring cups  Oral Jan. 20-
fresh petit /Pastry and spoon, mixing Questioning 21-22,
fours Chef bowls, spatula,  Direct 2016
round pan, grater,  Performance 11:00Pm
marzipan / Pastry and spoon, mixing Questioning 21-
petit fours Chef bowls, spatula,  Direct 22,2016
round pan, grater,  Performance 12:00Pm
peeler, sifter, deck test 1:00-1:30
oven, electric mixer pm
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
Displaying Demonstration Supervisor Piping bag, baking FM Bakery  Oral Jan. 20-
petit fours / Pastry tips, dusting Store Questioning 21-22,
Chef brush, box, ribbon.  Direct 2016,
Kitchen Area
 Performance pm
test
Storing Demonstration Supervisor Packing machine, Storage area  Oral Jan. 20-
petit fours / Pastry utility tray, cutter, Questioning 21-22,
Chef scissors  Direct 2016
 Performance pm
test
Present Preparing Demonstration Supervisor Measuring cups FM Bakery  Oral Jan.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
Planning, Discussion Supervisor Measuring cups  Oral Jan.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
NAME: Lilibeth Santos

QUALIFICATION: BREAD AND PASTRY PRODUCTION NC II
TRAINING DURATION : 110 hours
TRAINER: Ms. Ligaya Fabianes
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:
Has satisfactorily completed the training. Hard working,

cooperative, artistic and participate actively in all the
activities.
Unit of Competency: 1. Prepare And Produce Bakery Learning Task/Activity Date Instructors
Products Outcome Required Accomplish Remarks
ed
Learning Task/Activity Date Instructors Prepare Preparing Jan. 8-11- Competent

Outcome Required Accomplished Remarks pastry pastry products 12-13, 2016
products
Prepare Preparing Jan. 4-7, 2016 Competent
bakery bakery Decorate and Decorating and Jan. 8-11- Competent
products products present presenting 12-13-2016
pastry pastry products
Decorate and Decorating Jan. 4-7, 2016 Competent products
present bakery and presenting
products bakery Store pastry Storing pastry Jan8-11-12- Competent
products products products 13, 2016
Store bakery Storing bakery Jan. 4-7, 2016 Competent

products products ______________________ ___________________
Trainee’s Signature Trainer’s Signature
__________________ ___________________
Unit of Competency 3: Prepare and present gateaux,

tortes and cakes
Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks
Unit of Competency: 2 Prepare And Produce Pastry
Products Prepare Preparing Jan. 14-15- Competent
sponge and sponge and 18-19, 2016
cake cake
Prepare and Preparing and Jan. 14-15- Competent present dessert buffet
use fillings using fillings 18-19, 2016 dessert selection or
buffet plating
Decorate Decorating Jan. 14-15- Competent
selection
cakes cakes 18-19, 2016
or plating
Present cakes Presenting Jan. 14-15- Competent
Store and Storing and Jan. 20-21, Competent
cakes 18-19, 2016
package packaging 2016
Store cakes Storing cakes Jan. 14-15- Competent desserts desserts
18-19, 2016
______________________ ___________________ ____________________ __________________

Unit of Competency: 5 Prepare and Display Petit

Fours
Unit of Competency: 4 Present Desserts

Outcome Required Accomplished Remarks
Prepare Preparing and Jan. 20-21, Competent
and serve serving plated 2016
plated desserts
desserts
Plan, Planning, Jan. 20-21, Competent
prepare preparing and 2016
and presenting
Outcome Required Accomplis Remarks
hed
Prepare iced Preparing iced Jan. 22- Competent
petit fours petit fours 27, 2016
Prepare fresh Preparing fresh Jan. 22- Competent
petit fours petit 27, 2016
Prepare Preparing Jan. 22- Competent
marzipan petit marzipan petit 27, 2016
fours fours
Prepare Preparing Jan. 22- Competent
caramelized caramelized 27, 2016
Display petit Displaying petit Jan. 22- Competent
fours fours 27, 2016
Store petit fours Storing petit Jan. 22- Competent
fours 27, 2016
____________________ ___________________
TRAINEE’S PROGRESS SHEET
Name : Lilibeth Santos Trainer : Ms. Ligaya Fabianes

Qualification : Bread and Pastry Production NC ll Nominal Duration : 105 hours
Units of Training Date Date Trainee’s Supervisor’s
Training Activity Rating
Competency Duration Started Finished Initial Initial
1. Prepare Preparing bakery 16 hours Jan. 4, Jan. 7, Competent
bakery products 2016 2016
products
Decorating and 4 hours and Jan. 4, Jan. 7, Competent
presenting bakery 30 minutes 2016 2016
products
Storing bakery Products 4 hours and Jan. 4, Jan. 7, Competent
30 minutes 2016 2016
2.Prepare and Preparing pastry 16 hours Jan. 8, Jan. 13, Competent
produce products 2016 2016
pastry
Decorating and 4 hours and Jan. 8, Jan. 13, Competent
products
presenting pastry 3o minutes 2016 2016
products
Storing pastry products 4 hours and Jan. 8, Jan. 13, Competent
30 minutes 2016 2016
3. Prepare and Preparing sponge and 16 hours Jan. 8, Jan.13, Competent
produce cakes 2016 2016
gateaux
Preparing and using of 4 hours Jan. Jan. Competent
tortes and
fillings 8,2016 13,2016
cakes
Decorating cakes 2 hours Jan. Jan. Competent
8,2016 13,2016
Presenting Cakes 2 hour Jan. Jan.13, Competent
8,2016 2016
Storing Cakes 1hour Jan. Jan.13, Competent
8,2016 2016
4. Prepare and Preparing iced petit 4 hours and Jan. 20, Jan. 22, Competent
display petit fours 30 minutes 2016 2016
fours
Preparing fresh petit 4 hours and Jan. 20, Jan. 22, Competent
fours 30 minutes 2016 2016
Preparing marzipan petit 4 hour and Jan. 20, Jan. 22, Competent
fours 30 minutes 2016 2016
Preparing caramelized 4 hours and Jan. 20, Jan. 22, Competent
petit fours 30 minutes 2016 2016
Displaying petit fours 3 hours and Jan. 20, Jan. 22, Competent
30 minutes 2016 2016
Storing petit fours 3 hours and Jan. 20, Jan. 22, Competent
30 minutes 2016 2016
5. Present Presenting and serving 4 hours Jan. 2016 Jan.13, Competent
desserts plated dessert 2016
Planning, preparing and 4 hours Jan. 8, Jan.13, Competent
presenting, dessert 2016 2016
buffet selection or
plating.
Storing and packaging 2 hours Jan. 8, Jan.13, Competent DWE JBP
dessert 2016 2016
Total 110 hours
Facilitate
Learning
Session
Training Activity Matrix
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
Decorating Ms. Joy

and performed
presenting the task
S.J. Joy Piping bag, Nov. 3-6,
bakery Practical work with ease,
T. Cristina baking tips, 2015
products area Mr. Jamil
T. Jamil turn table, 1:00-
(Workstation had a hard
D. Elana straight 3:30
1) time using
D. Erin spatula
baking tip
and piping
bag
Storing
I. Chloe Packing
bakery Nov. 3-6, All trainees
C. Johnsel machine,
products 2015 completed
A. Leonardo Utility tray, Storage Area
3:30- the task on
M.Franzuele cutter,
5:00 time.
C.Alexander scissors
Prepare and produce pastry products
Preparing Manuals/
A. Arron
pastry Books of Contextual Nov. 7-
E. Darren Trainees
products recipes, Learning 11, 2015
William learned the
computer/ Area/ 8:30-
C. Fatima skil with
laptop, Computer 12:00
L. Jescel ease
internet Laboratory
C. Ernesto
service
Decorating S.J. Joy Working table, Practical Work Nov. 7- Trainees
and T. Cristina measuring Area 11, 2015 completed
presenting T. Jamil cups and (Workstation 1:00- the task on
pastry spoon, mixing
products bowls,
spatula,
rubber
scrapper,
round pan,
grater, peeler,
D. Elana flour sifter,
2) 3:30 time
D. Erin deck oven,
electric mixer
Piping bag,
baking tips,
straight
spatula, turn
table, dusting
brush
Storing I.Chloe
Packing
pastry C. Johnsel Practical Work Nov. 7- Trainees
machine,
products A. Leonardo Area 11, 2015 learned the
Utility tray,
M.Franzuele (Workstation 3:30- skill with
cutter,
C.Alexander 2) 5:00 ease
scissors
Prepare and produce gateaux, tortes and cakes
Preparing A. Arron
CBLM,
sponge and E. Darren Learning Nov. 12- Trainees
computer
cakes William Resource 15, 2015 learned the
laboratory,
C. Fatima Area/ E- 8:30- skill with
internet
L. Jescel Learning Area 10:30 ease
service
C. Ernesto
Preparing Working table,
and using measuring
fillings cups and
spoon, mixing
S.J. Joy bowls,
Practical Work Nov. 12- Trainees
T. Cristina spatula,
Area 15, 2015 completed
T. Jamil rubber
(Workstation 10:30- the task on
D. Elana scrapper,
3) 12:00 time.
D. Erin round pan,
grater, peeler,
flour sifter,
deck oven,
electric mixer
Decorating Piping bag,
I. Chloe
cakes baking tips,
C. Johnsel Practical Work Nov. 12- Trainees
straight
A. Leonardo Area 15, 2015 learned the
spatula, turn
M.Franzuele (Workstation 1:00- task with
table, dusting
C.Alexander 3) 3:00 ease
brush,
floweret
Presenting A.Arron Cake box, Practical Work Nov. 12- Trainees
cakes E. Darren cake board, Area 15, 2015 learned the
William
C. Fatima (Workstation 3:00- skill with
ribbon
L. Jescel 3) 4:00 ease
C. Ernesto
Storing S.J. Joy Packing
Nov. 12- Trainees
cakes T. Cristina machine,
15, 2015 completed
T. Jamil utility tray, Storage Area
4:00- the task on
D. Elana cutter,
5:00 time
D. Erin scissors
Prepare and display petits fours
Preparing I. Chloe Learning
CBLM,
iced petit C. Johnsel Resource Nov. 16- Trainees
Computer/
fours A. Leonardo Area/ 19, 2015 learned the
laptop,
M.Franzuele Computer 8:30- skill with
internet
C.Alexander Laboratory 10:30 ease
service
fresh petit measuring
fours cups and
spoon, mixing
A. A. Arron bowls,
E. Darren spatula, Practical Work Nov. 16- Trainees
William rubber Area 19, 2015 completed
C. Fatima scrapper, (Workstation 10:30- the task on
L. Jescel round pan, 4) 12:00 time
C. Ernesto grater, peeler,
flour sifter,
deck oven,
electric mixer
marzipan measuring
petit fours cups and
spoon, mixing
S. J. Joy bowls,
spatula, Practical Work Nov. 16- Trainees
T. Cristina
rubber Area 19, 2015 completed
T. Jamil
scrapper, (Workstation 1:00- the task on
D. Elana
round pan, 4) 3:30 time
D. Erin
grater, peeler,
flour sifter,
deck oven,
electric mixer
Preparing I. Chloe Working table, Practical Work Nov. 16- Trainees
caramelized C. Johnsel measuring Area 19, 2015 learned the
petit fours A. Leonardo cups and (Workstation 3:30- skill with
M.Franzuele spoon, mixing 4) 5:00 ease
C.Alexander bowls,
spatula,
rubber
scrapper,
round pan,
grater, peeler,
flour sifter,
deck oven,
electric mixer
Displaying B. A. Arron
petit fours E. Darren Practical Work Nov. 20, Trainees
William Plate, box, Area 2015 learned the
C. Fatima ribbon (Workstation 8:30- skill with
L. Jescel 4) 12:00 ease
C. Ernesto
Storing Petit S. J. Joy
Nov. 20, Trainees
fours T. Cristina Packing
2015 completed
T. Jamil materials, Storage Area
3:30- the task on
D. Elana refrigerator
5:00 time
D. Erin
Present desserts
Presenting Table, plate,
I. Chloe
and serving fresh fruits, Practical Work Nov. 21- Trainees
C. Johnsel
plated chocolate Area 24, 2015 completed
A. Leonardo
dessert syrup, nuts, (Workstation 8:30- the task on
M.Franzuele
confectioner 5) 9:30 time
C.Alexander
sugar
Planning, Working table,
preparing measuring
and cups and
presenting spoon, mixing
C. A. Arron
dessert bowls,
E. Darren Nov. 21- Trainees
buffet spatula, Institutional
William 24, 2015 completed
selection for rubber Assessment
C. Fatima 9:30- thetask on
plating scrapper, Area
L. Jescel 3:00 time
round pan,
C. Ernesto
grater, peeler,
flour sifter,
deck oven,
electric mixer
Storing and S.J. Joy
Packing Nov. 21- Trainees
packaging T. Cristina
machine, 24, 2015 learned the
dessert T. Jamil Storage Area
Utility tray, 3:00- skill with
D. Elana
cutter scissors 5:00 ease
D. Erin
Maintain
Training
Facilities
Template #1
OPERATIONAL PROCEDURE
Equipment Type Oven
Equipment Code 0001
Location Practical Area
Operation Procedure:
 Wear PPE or Personal Protective Equipment.
 Check the oven before daily use, for example: rubbing the gas tube,
depressor and the gas valve and others with liquid soap to make sure
that it there is no gas leakage. If there is any leakage or you smell gas
odor, you should close the gas valve immediately, in the meanwhile do
not touch any electric switches. Open the window to freshen the air.
DO NOT give back the power until the betray problem had been found
and excluded.
 Plug in the electrical connection and open the gas valve.
 The oven door must be opened before switching it on the first time
moreover, do not let your body or face toward the oven door directly to
protect you from any fire infuse.
 If you experience three times failure in setting the fire, you should
stop lighting and check the oven. Open the cover by the right side of
the oven and adjust the air entry of the fan besides and wait for a
while to let the gas clear off then inflame again.
 Do not upside down or lie down the gas tank to protect any gas
residue flow back to the oven tube.
Template #2
HOUSEKEEPING SCHEDULE
Qualificat Bread and Pastry Station/ Practical Area
ion Production Bldg. Building
Area/
Practical Work Area
Section
In-Charge Joan Manuel
Schedule for the 2nd Semester,
2011
Dai Eve Wee Ever Mon Rema
Responsi
ly ry kly y thly rks
ACTIVITIES ble
oth 15th
Person
er Day
Da
y
1. Sweep floors; if Joan √
wet, wipe dry Manuel
2. Wipe and clean Joan √
white boards Manuel
3. Sanitize all tools Joan √
and equipment Manuel
after using.
4. Return all tools Joan √
and equipment Manuel
in its proper
places.
5. Before leaving, Joan √
refrigerate Manuel
remaining
ingredients
properly labeled
6. Clean and check Joan √
mixing Manuel
equipment,
accessories,
oven free from
dust and oil; dry
and properly
laid-out/
secured/ stable.
7. Check oven Joan √
electrical and Manuel
gas connection
to avoid leakage.
8. Clean and Joan √
arrange working Manuel
tables according
to floor plan/
lay-out; check
stability.
9. Clean posters, Joan √
visual aids and Manuel
update
accomplishment
/ Progress
charts
10. Clean/ Wash of Joan √
windows/glasses Manuel
/ mirrors
11. Clean and Joan √
check tools, Manuel
machines,
supplies
materials.
12. Empty water Joan √
collector; clean Manuel
body of water
dispenser.
floor, walls, Manuel
windows,
ceilings
a. Graffiti
/ dust/
rust
b. Cobwebs
and
outdated/
unnecessary
objects/
items
C.
obstructions
d. any used
materials/
scraps (slugs,
stubs) spilled
liquid
e. Open crack
floors
workshop Manuel
ventilation and
illumination by
dusting lamps/
bulbs, replacing
non-functional
lamps and
keeping exhaust
clean.
15. Clean inspect Joan √
air conditioning Manuel
equipment:
a. Keep screen
and filter free
from dust/
rust
16. Conduct Joan √
inventory Manuel

wash area: Manuel
a.
Walls/Floors
- - free from
oils, molds,
broken tiles,
gums, stains
or graffiti
b. Drainage
system is
functional
c. Water
system is
functional:
no dripping/
damaged
faucets or
pipes.
d. Free from
unnecessary
objects
(mops, rags)
Template #3
WORKSHOP HOUSEKEEPING SCHEDULE
DAILY TASK YES NO
Dispose segregated waste; clean garbage cans
Sweep floors; if wet, wipe dry
Wipe and clean whiteboards
Sanitize all tools and equipment after using
Return all tools and equipment in its proper places
Before leaving, refrigerate remaining ingredients properly
labeled.
Clean and check mixing equipment
Check oven and electrical and gas connection to avoid leakage.
Clean and arrange working tables according to floor plan.
Clean and check rest room.
Clean and check wash area.
Clean and maintain workshop surroundings.
Every Other Day YES NO
Sanitize garbage receptacles
Empty water collector; clean body of water dispenser.
Weekly Task YES NO
Clean posters, visual aids and update
accomplishment/progress charts.
Clean windows, glasses, mirrors.
Clean and check tools, machines supplies, materials
Monthly Task
Clean and check workshop ventilation and illumination by
dusting lamps/ bulbs, replacing non-functional lamps and
keeping exhaust clean.
Clean, inspect air conditioning equipment
Conduct inventory
Clean instructional materials and modules; arrange and put
in order
Clean, check and maintain tool room.
Template #5
EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE Oven
EQUIPMENT CODE 0001
LOCATION Practical Area
Schedule for the Month of March
MANPOWER Daily Every Weekly Every Monthly Remarks
ACTIVITIES Other 15th
Day Day
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
WORKSHOP INSPECTION CHECKLIST

Qualificatio
Bread and Pastry Production
n
Area/
Practical Area In-Charge Joan Manuel
Section
YES NO INSPECTION ITEMS
1. Did you dispose segregated waste properly?

2. Did you sweep the floor dry if it is wet?
3. Did you wipe and clean the white boards?

4. Did you sanitize the tools and equipment after
using?
5. Did you return the tools and equipment in its proper
places?
6. Did you refrigerate the remaining ingredients and
labeled it properly?
7. Did you clean the mixing equipment/ accessories,
oven?
8. Did you check oven electrical and gas connection to
avoid leakage?
9. Did the working tables were arranged according to
floor plan/ lay –out; check stability?
10. Did the posters, visual aids and update
accomplishment/ Progress Charts were cleaned?
11. Did windows/ glasses/ mirrors were washed?
12. Did the tools, machines supplies and materials were

cleaned and checked?
13. Did the garbage receptacles were sanitized?
14. Did you empty the water collector; clean body of
water dispenser?
15. Did the floor, walls, windows, ceilings were cleaned
and checked?
16. Did you clean and check work shop ventilation and
illumination by dusting lamps/ bulbs, replacing
non- functional lamps and keeping exhaust clean.
17. Did you inspect air conditioning equipment?
18. Did you conduct monthly inventory
19. Did you clean instructional materials and modules;
arrange and put in order weekly?
20. Did you clean, check and maintain tool room?
21. Did you inspect electrical system; clean cables,
wires?
22. Did you clean and check the restroom
23. Did you clean and check the wash area
24. Did you clean and maintain work shop surroundings
by sweeping removing fallen leaves, branches, debris
and other refuse impounded water, clearing
pathways of obstructions?
Remarks:
Inspected by: Date:
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
Unit Description: Oven

SW –
02
Observation/s: Date Reported: January 15,

2016
Defective burner
Reported by: M. Reyes
Activity: Date completed:

Repair of burner February 8, 2016
Spare parts used: New burner

WASTE SEGREGATION LIST
Qualification Computer Hardware Servicing
Area/Section Practical Work Area
In-charge M. Casabar
WASTE SEGREGATION METHOD
GENERAL/ ACCUMULATED WASTES
Recycle Compose Dispose
1. Damaged x
2. Damaged Measuring cup x
3. baking tip x
4. Used rags/cleaning materials x
5. Wire whisk x

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PORTFOLIO

Sector : Tourism Sector (Hotel and Restaurant)

Qualification Title : Bread and Pastry Production

Unit of Competency : Present and Prepare Different Types of Dessert

Module Title : Presenting and Preparing Different Types of

Wesleyan University- Philippines

Date Developed: Document No.

Please answer the following instrument according to the

Language, Average grade in: Average grade in:

Cultural and Ethnicity/culture:

Education & Highest Educational Attainment:

Date Developed: Document No.

Previous List down trainings related to Bread and

linked to existing theories and concepts.

Date Developed: Document No.

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

Date Developed: Document No.

Date Developed: Document No.

Date Developed: Document No.

Date Developed: Document No.

From the accomplished Self-Assessment Check (Form 1.1) and the

Form 1.3 Summary of Current Competencies Versus Required

Required Units of Current Training

Date Developed: Document No.

Date Developed: Document No.

Training Needs Module Title/Module of

Date Developed: Document No.

Date Developed: Document No.

LO 2: Plan, Prepare and Conduct a dessert trolley Presentation

Date Developed: Document No.

Date Developed: Document No.

Performance Criteria Checklist

Self Check Answer Key

Learning Outcome Summary

Date Developed: Document No.

No. Unit of Competency Module Title Code

Prepare and Produce Preparing and Producing TRS741379

Prepare and Produce Preparing and Producing TRS741380

Prepare and Present Preparing and

Prepare and Display Preparing and TRS741344

Date Developed: Document No.

UNIT OF COMPETENCY Present and Prepare Different Types of

MODULE TITLE Presenting and Preparing Different Types of

NOMINAL DURATION: 10 Hours

Date Developed: Document No.

Learning Activities Special Instructions

Date Developed: Document No.

Preparing different types of desserts has become not just a favorite

Food poisoning is frequently caused by bacteria from foods that have

If desserts involve a lot of dairy, such as cheesecake, mousses or

Freezer storage should be free of

 To avoid microbiological spoilage.

The main cause of microbial

Date Developed: Document No.

During bread cooling there is a considerable temperature gradient

Take Special Care with High-risk Foods

Food-poisoning bacteria can grow and multiply on some types of food

 Dairy products, such as custard and

Storing Food in the Fridge

 Choose strong, non-toxic food storage containers

Date Developed: Document No.

 Keep high-risk food at 5 °C or below and above 60 °C to avoid the

Date Developed: Document No.

____________ _ ______