TRAINING PLAN

Sector:

TOURISM
Qualification:

BREAD AND PASTRY PRODUCTION NC II

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT
AUTHORITY
East Service Road, South Superhighway, Taguig City, Metro Manila
 TRAINING PLAN

Course:
BREAD AND PASTRY PRODUCTION NC II

Unit of
PARTICIPATE IN WORKPLACE COMMUNICATION
Competency:
Module Title: PARTICIPATING IN WORKPLACE COMMUNICATION
COMBINATION OF DISTANCE LEARNING AND FACE TO FACE
Modality: LEARNING
Learning Contents Learning Resources No of
Outcomes Hours.
LO 1: Obtain  CBLM, Bread and Pastry
and convey Effective Production NC II, on
workplace Communication Participating in Workplace
information Communication
Basic Letter Writing
 PPT Presentation on
Organizational Effective Communication
Communication 1 hour

 PPT Presentation on letter

writing

 PPT Presentation on
Organizational
Communication
 CBLM, Bread and Pastry
LO 2: Speak Production NC II, on
English at a Parts of Speech Participate in Workplace
basic Communication
operational
level Sentence Construction  PPT Presentation on Parts
of Speech
Effective
 PPT Presentation on Basic 1 hour
Communication
Sentence Structures
Non-Verbal
Communication  PPT Presentation on
Nonverbal Communication

LO 3:  CBLM, Bread and Pastry

Participate in Technical writing Production NC II, on
1 hour
workplace Participating in Workplace
meetings and Recording information

CBC Bread and Pastry Production NC II -2-

discussions Communication

 PPT Presentation on
Technical Writing

 PPT Presentation on
Recording Information
LO4.Complete  CBLM, Bread and Pastry
Relevant work Basic Mathematics Production NC II, on
related Participating in Workplace
Documents Communication
Types of Forms
 PPT on Four Fundamental
Protocols Operation

 PPT Presentation on Fraction,

Decimals and Percentage
3 hours
 Video on Evaluating Ratio
and Proportion in Filipino |
ALGEBRA | PAANO?

 DOCX Presentation on Types

of Online Forms

 PPT Presentation on Types

of Busines Protocols

TOTAL 6 HOURS

CBC Bread and Pastry Production NC II -3-

 TRAINING PLAN
Course:
BREAD AND PASTRY PRODUCTION NC II

Unit of
WORK IN A TEAM ENVIRONMENT
Competency:
Module Title:
WORKING IN A TEAM ENVIRONMENT
COMBINATION OF DISTANCE LEARNING AND FACE TO FACE
Modality: LEARNING
Learning Contents Learning Resources No. Of
Outcomes Hours
LO 1: Team role.  CBLM, Bread and
Describe team Pastry Production NC
role and scope Relationship and II, on Working in a
responsibilities Team Environment
50
Role and responsibilities  Video on The meaning minutes
with team environment. of TEAM.
Relationship within a team.
LO 2: Identify  CBLM, Bread and
Own role and Communication process Pastry Production NC
responsibility II, on Working in a
within a team Team structure / team roles Team Environment 50
minutes
 Video on Effective
Group planning and Team Work - Do's and
decision making Don’ts
LO 3: Work as a  CBLM, Bread and
team Member Conditions of work Pastry Production NC
Environments II, on Working in a
Team Environment 20
minutes
 PPT Presentation in
Work Environment

LO4. Work  CBLM, Bread and

effectively with Active and Passive Listening Pastry Production NC
colleagues II, on Working in a
Team Environment

Open and Closed Questions  Video on Types of

40
Listening
minutes
 PPT Presentation on
Voice Projection Open and Closed
Questions
 Video on what is
Voice Projection

CBC Bread and Pastry Production NC II -4-

LO5. Work in Social diversity  CBLM, Bread and
socially diverse In workplace Pastry Production NC
environment II, on Working in a
Team Environment
20
 Video on the minutes
Importance of
Diversity in
Workplace

3
TOTAL
HOURS

CBC Bread and Pastry Production NC II -5-

 TRAINING PLAN

Course: BREAD AND PASTRY PRODUCTION NCII

Unit of
PRACTICE CAREER PROFESSIONALISM
Competency:
Module Title:
PRACTICING CAREER PROFESSIONALISM
Modality: COMBINATION OF DISTANCE LEARNING AND FACE TO
FACE LEARNING
Learning Contents Learning Resources No. Of
Outcomes Hours
LO 1: Integrate Work values and  CBLM, Bread and
personal ethics (Code of Pastry Production NC
objectives with Conduct, Code of II, on Practicing
organizational Ethics, etc.) Career
goals Professionalism 1 hour
Company policies
 PPT Presentation on
Global Code Of Ethics
For Tourism
LO 2: Set and  CBLM, Bread and
meet work Company operations, Pastry Production NC
priorities procedures and II, on Practicing
standards Career
Professionalism

Fundamental rights at 1 hour

 PPT Presentation on
work including gender KRA
sensitivity
 PPT Presentation on
Lecture GAD

LO 3: Maintain  CBLM, Bread and

professional Professionalism in the Pastry Production NC
growth and Workplace II, on Practicing
development Career
Professionalism
1 hour
List of professional
licenses  PPT Presentation on
Professionalism in the
Workplace

TOTAL 3 HOURS

CBC Bread and Pastry Production NC II -6-

 TRAINING PLAN

Course:
BREAD AND PASTRY PRODUCTION NC II
Unit of PRACTICE OCCUPATIONAL HEALTH AND SAFETY
Competency: PROCEDURES
Module Title: PRACTICING OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
Modality: COMBINATION OF DISTANCE LEARNING AND FACE TO FACE
LEARNING
Learning Contents Learning Resources No. Of Hrs.
Outcomes
 CBLM, Bread and Pastry
LO1. Identify OHS procedures and Production NC II, on
hazards and practices and Practicing Occupational
risks regulations Health and Safety
Procedures

Type of Hazards  PPT Presentation on 1 hour

Occupational Health and
Safety

 PPT Presentation on
Hazards

LO2. Evaluate
hazards and  CBLM, Bread and Pastry
risks Threshold Limit Production NC II, on
Value -TLV Practicing Occupational
Health and Safety
Procedures
1 hour
OHS indicators  Video on Threshold Limit
Value

 Video on Top 5 key points

for successful OHS

LO3. Control
hazards and Use of PPE  CBLM, Bread and Pastry
risks Production NC II, on
Practice of personal Practicing Occupational
hygiene Health and Safety
Procedures 1 hour

 Video on Use of PPE

 Video on Personal Hygiene

CBC Bread and Pastry Production NC II -7-

LO4. Maintain
OHS awareness  CBLM, Bread and Pastry
Emergency Drills Production NC II, on
Practicing Occupational 1 hour
Health and Safety
Procedures
OHS Personal
Records  Video on Emergency Drills

LO5. Perform Accident and  CBLM, Bread and Pastry

basic first-aid injuries Production NC II, on
procedures Practicing Occupational
Health and Safety
Procedures
First Aid Kit
 Video on Kitchen 2 hours
Accidents
Basic first aid
 PPT Presentation on First
aid Kit

 Video on First Aid First

TOTAL 6 HOURS

CBC Bread and Pastry Production NC II -8-

 TRAINING PLAN

Course:
BREAD AND PASTRY PRODUCTION NC II
Unit of
DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
Competency:
Module Title:
DEVELOPING AND UPDATING INDUSTRY KNOWLEDGE
Modality: COMBINATION OF DISTANCE LEARNING AND FACE TO
FACE LEARNING
Learning Contents Learning Resources No. Of
Outcomes Hours
 CBLM, Bread and
LO 1: Seek Time management Pastry Production NC
information on II, on Developing and
the industry Updating Industry
Ready skills needed to Knowledge
access
 PPT Presentation on
How To Manage your
Basic competency skills Time
needed to access the
internet
 PPT Presentation on
40
Using the Internet for
minutes
Overview of quality learning
assurance in the
industry  DOCX Presentation on
Tourism information
Sources
Role of individual staff
members

Industry information
sources

LO 2: Update  CBLM, Bread and

industry Trade unions Pastry Production NC
knowledge environmental issues II, on Developing and 30
and requirements Updating Industry minutes
Knowledge

CBC Bread and Pastry Production NC II -9-

 Industrial relations  Video on The
issues and major Environmental
organization Impacts of Tourism

 CBLM, Bread and

LO 3: Develop Pastry Production NC
and update Career opportunities II, on Developing and
local Updating Industry
knowledge Knowledge

Code of Ethics  PPT Presentation on

30
Tourism Career
minutes
Opportunities

 PPT Presentation on
Global Code Of Ethics
For Tourism

 CBLM, Bread and

LO4. Promote Tourism Media Pastry Production NC
products and Campaign II, on Developing and
services to Updating Industry
customers Knowledge
20
 Video on The Tourism minutes
of Decade

 Video on Wake up on
Philippines

TOTAL 2 HOURS

CBC Bread and Pastry Production NC II - 10 -

 TRAINING PLAN

Course:
BREAD AND PASTRY PRODUCTION NC II
Unit of
OBSERVE WORKPLACE HYGIENE PROCEDURES
Competency:
Module Title: OBSERVING WORKPLACE HYGIENE PROCEDURES

Modality: COMBINATION OF DISTANCE LEARNING AND FACE TO

FACE LEARNING

Learning Contents Learning Resources No. Of

Outcomes hrs
 CBLM, Bread and
LO 1: Follow Typical hygiene and Pastry Production
Hygiene control procedures in NC II, on Observing
Procedures the hospitality and Workplace Hygiene
tourism industries Procedures

 Video on How to
Overview of legislation Maintain Personal
and regulation to food Hygiene in Hotel and
handling, personal and Restaurant Industry
general hygiene
 PPT Presentation on
2Philippine Food
Safety Act of 2013
Knowledge on factors 1 hour
which contribute to  DOC Presentation on
workplace hygiene Hygiene Procedures
problems & Hygiene Hazards

General hazards in
handling of food, linen
and laundry and
garbage, including
major causes of
contamination and
cross-infection

LO 2: Identify Sources of and reasons

And Prevent for food poisoning  CBLM, Bread and
Hygiene Risks Pastry Production
Ability to follow correct NC II, on Observing 1 hour
procedures and Workplace Hygiene
instructions Procedures

CBC Bread and Pastry Production NC II - 11 -

 Ability to handle  PPT Presentation on
operating Food – poisoning
tools/equipment
 PPT Presentation on
Application to hygiene Food Hygiene
principles

TOTAL 2 HOURS

CBC Bread and Pastry Production NC II - 12 -

 TRAINING PLAN

Course:
BREAD AND PASTRY PRODUCTION NC II
Unit of
PERFORM COMPUTER OPERATION
Competency:
Module Title: PERFORMING COMPUTER OPERATION
Modality: COMBINATION OF DISTANCE LEARNING AND FACE TO FACE
LEARNING
Learning Contents Learning Resources No. of
Outcomes Hours
LO 1: Plan and Basic ergonomic of  CBLM, Bread and Pastry
Prepare the keyboard and Production NC II, on
task to be computer use Performing Computer
undertaken Operation
Main types of
 Video on Forearm, Wrist
computers and
and Hand Pain from
basic features of
working with computers:
different operating
Good Use Ergonomics
systems
 Watch Video on Computer
Main parts of a Basics: Basic Parts of a
computer Desktop Computer
 Watch Video on Computer
Storage devices 2 hours
Basics: Inside a Desktop
and basic computer
categories of
memory  Watch Video on Computer
Relevant types of Basic: Understanding
software Operating Systems
 Watch Video on Computer
OH & S principles Basic: Understanding
and Applications
responsibilities
 Watch Video on Computer
Basics: Creating a Safe
Workplace

LO 2: Input Standard  CBLM, Bread and Pastry

Data into a operating Production NC II, on
Computer procedures in Performing Computer
entering and Operation
1 hour
saving data into
the computer  Video on Storage Devices
Storage media

CBC Bread and Pastry Production NC II - 13 -

LO 3: Assess  CBLM, Bread and Pastry
Information Desktop Icons Production NC II, on
Using Performing Computer
Computer Operation
Keyboard
1 hour
Techniques Based
 Video on Learn the basics
on OHS
of touch typing with
Requirements
KeyBlaze

LO 4: Produce Cleaning, Minor  CBLM, Bread and Pastry

/ Output data Maintenance and Production NC II, on
using Replacements of Performing Computer
computer Consumables Operation
system 1 hour
Creating More  Watch Video on Computer
Space in the Hard Basics: Cleaning your
Disk computer

LO 5: Maintain Deleting  CBLM, Bread and Pastry

Computer Unwanted Files Production NC II, on
System Performing Computer
Viruses and Up to Operation
Date Anti-Virus 1 hour
Programs  PowerPoint Presentation
on How to Scan Viruses
using different application

TOTAL 6 hrs

CBC Bread and Pastry Production NC II - 14 -

 TRAINING PLAN

Course:
BREAD AND PASTRY PRODUCTION NC II
Unit of
PERFORM WORKPLACE SAFETY PRACTICES
Competency:
Module Title:
PERFORMING WORKPLACE SAFETY PRACTICES
COMBINATION OF DISTANCE LEARNING AND FACE TO FACE
Modality: LEARNING

Learning Contents Learning Resources No. of Hrs.

Outcomes
LO1.Follow
workplace Health, safety and  CBLM, Bread and
procedures security procedures Pastry Production NC
for health, II, on Performing
safety and Workplace Safety
security Practices 20 minutes
practices Breaches procedures
 Video on Risk
Management in
Hospitality Industry

LO 2:  CBLM, Bread and

Perform child Child Labor Act Pastry Production NC
protection II, on Performing
duties Workplace Safety
relevant to Sexual Exploitation Law Practice 20 minutes
the tourism
industry  PPT Presentation on
Protecting Child and
Women
LO3:  CBLM, Bread and
Observe and Pastry Production NC
monitor Monitoring procedures II, on Performing
people
Workplace Safety
Practices
Task and Duties of  PPT Presentation on 20 minutes
Employees How to Monitor
Workplace Operations?
 PPT Presentation on
Duties of Employees

LO4. Deal Emergency Procedures  CBLM, Bread and 20 minutes

CBC Bread and Pastry Production NC II - 15 -

with in kitchen Pastry Production NC
emergency II, on Performing
situations Workplace Safety
Practice

 Video on Emergency
Procedures
LO5. Personal Presentation  CBLM, Bread and
Maintain safe Standards Pastry Production NC
personal II, on Performing
presentation Workplace Safety
standards Practice 20 minutes
 PPT Presentation on
Personal Presentation
Standards

LO6.  CBLM, Bread and

Maintain a Pastry Production NC
safe and Security in tourism II, on Performing
secure industry Workplace Safety
workplace Practice
20 minutes
 PPT Presentation on
OSHS Tourism Industry
 PPT Presentation on
OSHS
Hazards in Tourism

TOTAL 2 HOURS

CBC Bread and Pastry Production NC II - 16 -

 TRAINING PLAN

Course: BREAD AND PASTRY PRODUCTION NC II

Unit of
PROVIDE EFFECTIVE CUSTOMER SERVICE
Competency:
Module Title: PROVIDING EFFECTIVE CUSTOMER SERVICE
Modality: COMBINATION OF DISTANCE LEARNING AND FACE TO FACE
LEARNING
Learning Contents Learning Resources Number of
Outcomes Hours
LO 1: Communication  CBLM, Bread and
GREET - Interactive communication Pastry Production NC II
CUSTOMERS with others 1 hour
- Interpersonal skills/social  Video on Interactive
graces with sincerity communication

 Video on
Interpersonal skills

LO 2: Safety Practices  CBLM, Bread and

IDENTIFY - Safe work practices Pastry Production NC II
1 hour
NEEDS OF - Personal hygiene
CUSTOMERS Attitude  Video on Safe work
- Attentive, patient and practices
cordial
- Eye to eye contact  Video on Personal
- Maintain teamwork and hygiene
cooperation  Video on Attitude

LO 3: DELIVER  CBLM, Bread and

SERVICE TO Theory
CUSTOMER - Selling up selling
techniques
- Interview techniques
- Conflict resolution
- Communication process
- Communication barriers
Effective communication
skills
Pastry Production NC II
2 hours
 Video on Selling up
selling techniques
 Video on Interview
techniques
 Video on Conflict
resolution
 Video on

CBC Bread and Pastry Production NC II - 17 -

 Communication
Non-verbal communication – process
body language
 Video on
Communication
barriers
 Video on Effective
communication
skills
 Video on Non-Verbal
communication

LO 4: HANDLE Handling guest request  CBLM, Bread and

QUERIES Pastry Production NC II
THROUGH The use of control barrowed 1 hour
USE OF items  Video on Handling
COMMON guest request
BUSINESS Follow up the request of the  PowerPoint
TOOLS AND guest Presentation
TECHNOLOGY
Proper coordination with other  Video on Follow up
department the request of the
guest
 Video on Proper
coordination with
other departments

LO 5: HANDLE Handling guest request  CBLM, Bread and

COMPLAINTS/ Pastry Production NC II
CONFLICT The use of control barrowed  Video on Handling 1 hour
SITUATIONS, items guest request
EVALUATION
AND Follow up the request of the  Powerpoint
RECOMMEND guest Presentation
ATIONS
Proper coordination with other  Video on Proper
department coordination with
other departments

CBC Bread and Pastry Production NC II - 18 -

 TRAINING PLAN

Course: BREAD AND PASTRY PRODUCTION NC II

Unit of
PREPARE AND PRODUCE BAKERY PRODUCTS
Competency:
Module Title: PREPARING AND PRODUCING BAKERY PRODUCTS
COMBINATION OF DISTANCE LEARNING AND FACE TO FACE
Modality:
LEARNING
Learning Number of
Contents Learning Resources Hours
Outcomes
L.O.1 Prepare  CBLM, Bread and Pastry
Bakery Products Select required Production NC II, Preparing
baking commodities and producing Bakery

Baking Equipment  PPT on Prepare and produce

and Techniques bakery product
 Task Sheet 1.1-3 on
Prepare and Prepare and produce a
Produce a variety of 13 hours
variety of bakery products
bakery products
 Task Sheet 1.1-5 on
Fillings, coating/icings
Bake Bakery
Products  Video on How to make yeast
bread,
Fillings,
Coatings/Icing

LO 2: Decorate  CBLM, Bread and Pastry

Fillings and
and Present Production NC II, Preparing
Coatings/Icings,
Bakery Products and producing Bakery
Glazes and
Decorations for  Task Sheet 1.2-1 on
Bakery Products Lemon Glaze 10 hours
Decorative  Task Sheet 1.2-2 on
techniques and Decorating with sugar
rules for bread icing
filling and  Task Sheet 1.2-3 on
decorations Ensaymada
Desirable bread
characteristics  Video on, Ensaymada
Recipe | How to Make Soft
& Cheesy

CBC Bread and Pastry Production NC II - 19 -

 Presentation of  Ensaymada | Ep. 103 |
Bakery Products Mortar and Pastry

 CBLM, Bread and Pastry

L.O. 3 Store Production NC II, Preparing
Proper Storage of
Bakery Products and producing bakery
Bakery Products
products pp. 55-56

Shell life of bakery  Task Sheet 1.3-1 on 2 hours

products Proper Storage of Bakery
Products

Packaging of bakery  Task Sheet 1.3-3 on

products Package and Present
Bakery Products

TOTAL 25 HOURS

CBC Bread and Pastry Production NC II - 20 -

 TRAINING PLAN

Course: BREAD AND PASTRY PRODUCTION NC II

Unit of
PREPARE AND PRODUCE PASTRY PRODUCTS
Competency:
Module Title: PREPARING AND PRODUCING PASTRY PRODUCTS
COMBINATION OF DISTANCE LEARNING AND FACE TO FACE
Modality:
LEARNING
Learning Number of
Contents Learning Resources Hours
Outcomes
L.O.1 Prepare
Pastry Products Select required
pastry commodities  CBLM, Bread and Pastry
Production NC II, Preparing 8 hours
and producing Pastry
Prepare and produce Products, pp. 11-37
pastry products
 PPT on Prepare and
produce pastry product
Bake Pastry Products

LO 2: Decorate Fillings and  CBLM, Bread and Pastry

and Present Coatings/Icings, Production NCI II,
Pastry Products Glazes and Preparing and producing
Decorations for Pastry Products
Bakery Products
Decorative  Task Sheet 2.2-1
techniques and rules Prepare Pastry Products
for pastry filling and (Cream Puff) 10 hours
decorations  Video on, The Perfect
Cream Puff-Kitchen
Pastry characteristics Conundrums with Thomas
Joseph,

Presentation of
pastry products
L.O. 3 Store Proper Storage of  CBLM, Bread and Pastry
Pastry Products Pastry Products Production NCI II,
Preparing and producing
Shell life of pastry 2 hours
products Pastry Products
 Task Sheet 2.3-1 on
Proper Storage of Pastry
Packaging of pastry Products
products  Task Sheet 2.3-3 on
Pastry Bakery Products
TOTAL 20 HOURS

CBC Bread and Pastry Production NC II - 21 -

 TRAINING PLAN

Course: BREAD AND PASTRY PRODUCTION NC II

Unit of
PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
Competency:
PREPARING AND PRESENTING GATEAUX, TORTES AND
Module Title:
CAKES
COMBINATION OF DISTANCE LEARNING AND FACE TO FACE
Modality:
LEARNING
Learning Number
Contents Learning Resources of Hours
Outcomes
L.O.1 Prepare  CBLM, Bread and Pastry
sponge and Select required Production NCI II,
cakes baking commodities Preparing and Presenting
for gateaux, tortes Gateax, Tortes and Cakes
and cakes
 PPT on Prepare and present
gateaux, tortes and cakes
Prepare and Produce  Task Sheet 3.1-1
a variety of cakes Prepare Cakes (Blitz 6 hours
products Torte Cakes)

 Video on, Blitz Torte

Bake sponges and
cakes for gateaux,
tortes and cakes
 CBLM, Bread and Pastry
LO 2: Prepare Select required Production NCI II,
and Use fillings, coatings, Preparing and Presenting
Fillings icing and decorations Gateaux, Tortes and Cakes
commodities  Task Sheet 3.2-1
Prepare Cakes (Natilla
Filled Chocolate Cakes),
Prepare a variety of 4 hours
 Video on, Delicious
fillings, coating/icing
Chocolate/How to make a
and decorations
tasty Layered Cake

L.O. 3 Tools and Materials  CBLM, Bread and Pastry

Decorate used Decorating Production NCI II,
Cakes Cakes Preparing and Presenting
Gateaux, Tortes and 4 hours
Cakes
Decorating Cakes  Task Sheet 3.3-2
Decorating Cakes
(Butter Cream Icing)

CBC Bread and Pastry Production NC II - 22 -

L.O. 4 Present
Cakes Tools used for cake
presentation  CBLM (e-CBLM), Bread and
Pastry Production NCI II, 4 hours
Preparing and Presenting
Present/Display Gateaux, Tortes and Cakes
Cakes

 CBLM (e-CBLM), Bread and

L.O. 5 Store Store gateaux, tortes
Pastry Production NCI II, 2 hours
Cakes and Cakes
Preparing and Presenting

20
TOTAL
HOURS

CBC Bread and Pastry Production NC II - 23 -

 TRAINING PLAN

Course: BREAD AND PASTRY PRODUCTION NC II

Unit of
PREPARE AND DISPLAY PETIT FOURS
Competency:
Module Title: PREPARING AND DISPLAYING PETIT FOURS
COMBINATION OF DISTANCE LEARNING AND FACE TO FACE
Modality:
LEARNING
Learning Number
Contents Learning Resources of Hours
Outcomes
L.O.1 Prepare  CBLM, Bread and Pastry
Ice Petit Fours Prepare petit four Production NC II,
bases Preparing and Displaying
Petit Fours, pp. 7-17
 PPT on Prepare and display
petit fours
Prepare and Flavor  Task Sheet 4.4-1
fillings Prepare Petit Fours
(Carrot Cup Cakes with
Cream Cheese Icing) 3 hours

Decorate petit fours  Video on, Carrot Cake

glace Cupcake with Cream
Cheese Icing
LO 2: Prepare  CBLM, Bread and Pastry
Types of small choux
fresh Petit Production NC II
paste
Fours  Preparing and Displaying
Petit Fours, pp. 22-28
Types of sweet paste
and fillings  Task Sheet 4.2-1 3 hours
Prepare Petit Fours
(Blue Berry Cream
Petit fours garnishes Cheese Cake )
and glazes  Video on, Baked Blueberry
Cheese Cake
L.O. 3 Prepare
Prepare and flavor
Marzipan Petit
marzipan
Fours
 CBLM, Bread and Pastry 4 hours
Glazing Marzipan Production NC II, Preparing
and Displaying Petit Fours
Decorate marzipan
flavor

CBC Bread and Pastry Production NC II - 24 -

L.O. 4 Prepare
Caramelized  CBLM, Bread and Pastry
Petit Fours Select fruits and nuts Production NC II, Preparing
and Displaying Petit Fours
 Task Sheet 4.4-3
Preparing coating for Prepare Petit Fours
fruits (Custard Cake ) 4 hours

 Video on, Custard

Cake/Flan cake
Coat caramelized
petit fours

L.O. 5 Display
Petits Four Display petits four
glace  CBLM, Bread and Pastry
Production NC II, Preparing 4 hours
and Displaying Petit Fours
Display petits four
sec
L.O. 6 Store
Standards and
Petits Fours  CBLM, Bread and Pastry
procedures in storing
Production NC II, Preparing 2 hours
and packaging petit
and Displaying Petit Fours
fours
TOTAL 20 hours

CBC Bread and Pastry Production NC II - 25 -

 TRAINING PLAN

Course: BREAD AND PASTRY PRODUCTION NC II

Unit of
PRESENT DESSERTS
Competency:
Module Title: PRESENTING DESSERTS
COMBINATION OF DISTANCE LEARNING AND FACE TO FACE
Modality:
LEARNING
Learning Number
Contents Learning Resources of Hours
Outcomes
L.O.1 Prepare  CBLM, Bread and Pastry
and serve Production NC II, Presenting
plated desserts Plan and present desserts, pp. 13-17
dessert display
 PPT on Present Dessert
8 hours
 Task Sheet 5.1-1 Present
Plan appropriate Desserts (Buko Lychees
amount and variety and Bavarians),
for event or service
period  Video on, Buko Lychees

LO 2: Plan,  CBLM (e-CBLM), Bread and

Portion desserts
prepare and Pastry Production NC II,
present dessert Presenting Desserts
Plate and present
buffet selection
and/or decorate
or Plating  Task Sheet 5.2-1 Present 8 hours
desserts
Desserts (Leche Flan)
Control service
temperature of  Video on, Smooth and
desserts Creamy Leche Flan
L.O. 3 Store Portion, decorate,
and Package and arrange dessert
Desserts display  CBLM, Bread and Pastry
Standards and Production NC II, Presenting 4 hours
procedures in Desserts
storing and
packaging petit fours
TOTAL 20 hours

CBC Bread and Pastry Production NC II - 26 -