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NAME OF TRAINEE

PREPARE AND PRODUCE BAKERY PRODUCTS

Prepare bakery products
Decorate and present bakery products
Store bakery products
PREPARE AND PRODUCE PASTRY PRODUCTS
Prepare pastry produc
Decorate and present pastry products
Store pastry products

PREPARE AND PRESENT GATEAUX, TORTES

AND CAKES
Prepare sponge and cakes
Prepare and use fillings
BREAD AND PASTRY PRODUCTION NC II

Decorate cakes
Present cakes
Store cakes
PREPARE AND DISPLAY PETITS FOURS
Prepare iced petits fours
Prepare fresh petits fours
Prepare marzipan petits fours
Prepare caramelized petits fours
Display petits fours
Store petits fours
- ACHIEVEMENT CHART -

PRESENT DESSERTS
Present and serve plated desserts
Plan, prepare and present dessert buffet
selection or plating
Store and package desserts
REMARKS
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NAME OF TRAINEE

BASIC COMPETENCIES

PARTICIPATE IN WORKPLACE COMMUNICATION

Obtain and convey workplace information

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TRAINING DURATION : 141 HOURS

Name of Trainer :
 Complete relevant work related documents

Participate in workplace meeting and discussion

WORK IN A TEAM ENVIRONMENT

Describe and identify team role and responsibility

Describe work as a team member

Work as a team member

SOLVE AND ADDRESS GENERAL WORKPLACE

PROBLEMS

Identify Routine Problems

Look for Solutions to Routine Probl

RS
 Recommend Solu-tions to Problems

DEVELOP CAREER AND LIFE DECISIONS

Manage One’s Emotions

Develop Reflective Practice

Boost self-confidence and de-velop self-regulations

CONTRIBUTE TO WORKPLACE INNOVATION

Identify opportunities to do things better

Discuss and develop ideas with others

Integrate ideas for change in the work-place

 PRESENT RELEVANT INFORMATION

Gather Data/Information

Assess Gathered Data/Information

Record and Present Information

PRACTICE OCCUPATIONAL SAFETY AND HEALTH

POLICIES PROCEDURES

Identify OSH compliance requirements

Prepare OSH requirements for compliance

Perform tasks in accordance with relevant OSH

policies and procedures

EXERCISE EFFICIENT SKILLS AND EFFECTIVE

SUSTAINABLE PRACTICES IN THE WORKPLACE
BREAD
MER
ZOOM TECHNICAL V
Date Started : ______

Date Finished : ____________

8.1.1 Identify the efficiency and effectiveness of
resource utilization

8.1.2 Determine causes of inefficiency and/or

ineffectiveness of resource utilization

8.1.3 Convey inefficient and ineffective

environmental practices

PRACTICE ENTREPRENEURIAL SKILLS IN THE

WORKPLACE

Apply entrepreneurial workplace best practices

Communicate entrepreneurial workplace best

practices

Implement cost effective operations

COMMON COMPETENCIES

PERFORM WORKPLACE AND SAFETY PRACTICES

NICAL VOCATIONAL TRAIN

BREAD AND PASTRY PRODCUTIO

MERCADO BLDG., STA. LUCIA D
______

: _______________________
Follow workplace procedures for health, safety and
security practices

Deal with emergency situations

Maintain safe personal presentation standards.

PROVIDE EFFECTIVE CUSTOMER SERVICE

Greet customers

Identify customer needs

Deliver service to customer

Handle queries through telephone, fax machine,

internet and email.

Handle queries through telephone, fax machine,

internet and email.
A. LUCIA DISTRICT, PAGADIAN CITY

RODCUTION NC II - PROGRESS CHAR

TRAINING AND ASSESSMEN
OBERVE WORKPLACE HYGIENE PROCEDURES

Follow hygiene proce-dures

Identify and prevent hygiene risk

IAN CITY
DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
RESS CHART
Seek information on the industry

Update industry knowledge

PERFORM COMPUTER OPERATIONS

Plan and prepare task to be undertaken

Input data into a com-puter

ESSMENT CENTER INC.
 NC.
Assess information us-ing computer

Produce/ output data using computer sys-tem

Maintain computer equipment and systems

CORE COMPETENCIES

PREPARE AND PRODUCE BAKERY PRODUCTS

Prepare bakery products

Decorate and present bakery products

Store bakery products

PREPARE AND PRODUCE PASTRY PRODUCTS

Legend : C - Competent

NYC - Not Yet Competent

 Prepare pastry produce

Decorate and present pastry products

Store pastry products

PREPARE AND PRESENT GATEAUX, TORTES AND

CAKES

Prepare sponge and cakes

Prepare and use fillings

Decorate cakes

Present cakes

Store cakes
PREPARE AND DISPLAY PETITS FOURS

Prepare iced petits fours

Prepare fresh petits fours

Prepare marzipan petits fours

Prepare caramelized petits fours

Display petits fours

Store petits fours

PRESENT DESSERTS

Present and serve plated desserts

Plan, prepare and present dessert buffet selection or
plating

Store and package desserts

REMARKS