CBC Bread and Pastry Production NC II

COMPETENCY-BASED
CURRICULUM
Sector:
TOURISM
Qualification:
BREAD AND PASTRY PRODUCTION NC II

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT
AUTHORITY
East Service Road, South Superhighway, Taguig City, Metro Manila
TABLE OF CONTENTS
Page
A. Course Design ............................................................................................ 3-8
B. Modules of Instruction ............................................................................... 9-75
 BASIC COMPETENCIES ......................................................................... 9

o Participating in workplace communications .................................. 11-14
o Working in a team environment .................................................... 15-17
o Practicing career professionalism ................................................ 18-21
o Practicing occupational health and safety procedures ................. 22-26
 COMMON COMPETENCIES ................................................................. 27

o Developing and updating industry knowledge ............................... 28-31
o Observing workplace hygienic procedures ................................... 32-34
o Performing computer operations .................................................. 35-40
o Performing workplace and safety practices .................................. 41-44
o Providing effective customer services ........................................... 45-49
 CORE COMPETENCIES ........................................................................ 50

o Preparing and producing bakery products .................................... 51-55
o Preparing and producing pastry products …………………………..56-60
o Preparing and presenting gateaux, tortes and cakes .................... 59-64
o Preparing and serving other types of desserts .............................. 65-68
o Preparing and displaying petits fours ............................................ 69-75
CBC Bread and Pastry Production NC II

COURSE DESIGN
BREAD AND PASTRY PRODUCTION II

COURSE DESIGN
COURSE TITLE : BREAD AND PASTRY PRODUCTION NC II
NOMINAL DURATION : 141 hours
COURSE DESCRIPTION :
This course designed to enhance the knowledge, skills and attitude in baking and pastry
production; to prepare and present gateaux, tortes and cakes; to prepare and serve other
types of desserts; and to prepare and display petits fours in accordance with industry
standards. It covers the basic, common and core competencies.
ENTRY REQUIREMENTS :
Trainees or students should posses the following requirements:
 Can communicate in basic English either oral and written;

 Physically and mentally fit;
 With pleasing personality;

 With good moral character; and
 Can perform basic mathematical computation

COURSE STRUCTURE:
BASIC COMPETENCIES
(18 hours)
UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Participate in 1.1 Participating in 1.1.1 Obtain and convey 4 hours
workplace workplace workplace information
communication communication 1.1.2 Complete relevant work
related documents
1.1.3 Participate in workplace
meeting and discussion
2. Work in a team 2.1 Working in a 2.1.1 Describe and identify 4 hours
environment team team role and
environment responsibility in a team
2.1.2 Describe work as a team
member
3. Practice career 3.1 Practicing 3.1.1 Integrate personal 5 hours
professionalism career objectives with
professionalism organizational goals.
3.1.2 Set and meet work
priorities.
3.1.3 Maintain professional
growth and development
4. Practice 4.1 Practicing 4.1.1 Evaluate hazard and 5 hours
occupational occupational risks
health and health and 4.1.2 Control hazards and
safety safety risks
4.1.3 Maintain occupational
health and safety
awareness
COMMON COMPETENCIES
(18 hours)
UNIT OF NOMINAL
COMPETENCY DURATION
1. Develop and 1.1 Developing 1.1.1 Identify and access key 2 hours
update industry and update sources of information on
knowledge industry the industry
knowledge 1.1.2 Access, apply and share
industry information
1.1.3 Update continuously
relevant industry
knowledge
2. Observe 2.1 Observing 2.1.1 Practice personal 4 hours
workplace workplace grooming and hygiene
hygiene hygiene 2.1.2 Practice safe and
procedures procedures hygienic handling,
storage and disposal of
food , beverage and
materials
UNIT OF NOMINAL
COMPETENCY DURATION
3. Perform 3.1 Performing 3.1.1 Identify and explain the 4 hours
computer computer functions, general
operations operations features and capabilities
of both hardware and
software undertaken
3.1.2 Prepare and use
appropriate hardware and
software according to
task requirement
3.1.3 Use appropriate devices
and procedures to
transfer files/data
3.1.4 Produce accurate and
complete data according
to the requirements
3.1.5 Maintain computer
system
4. Perform 4.1 Performing 4.1.1 Practice workplace 4 hours
workplace and workplace and safety, security and
safety practices safety hygiene systems,
practices processes and operation
4.1.2 Respond appropriately to
faults, problems and
emergency situations
4.1.3 Maintain safe personal
presentation standards
5. Provide 5.1 Providing 5.1.1 Apply effective verbal and 4 hours
effective effective non-verbal
customer customer communication skills to
service service respond to customer
needs
5.1.2 Provide prompt and
quality service to
customer
5.1.3 Handle queries promptly
and correctly in line with
enterprise standards
5.1.4 Handle customer
complaints, evaluation
and recommendations

CORE COMPETENCIES
(105 hours)
UNIT OF NOMINAL
COMPETENCY DURATION
1. Prepare and 1.1 Preparing and 1.1.1 Prepare bakery products
produce bakery producing 1.1.2 Decorate and present
25 hours
products bakery bakery products
products 1.1.3 Store bakery products
2. Prepare and 2.1 Preparing and 2.1.1 Prepare pastry products
produce pastry producing 2.1.2 Decorate and present
20 hours
products pastry products pastry products
2.1.3 Store pastry products
3. Prepare and 2.1 Preparing and 3.1.1 Prepare sponge and
present presenting cakes
gateaux, tortes gateaux, tortes 3.1.2 Prepare and use fillings
20 hours
and cakes and cakes 3.1.3 Decorate cakes
3.1.4 Present cakes
3.1.5 Store cakes
4. Prepare and 4.1 Preparing and 4.1.1 Prepare other types of
serve other serving other desserts
types of types of 4.1.2 Plan, prepare and
desserts desserts conduct a dessert trolley 20 hours
presentation
4.1.3 Store and package
desserts
5. Prepare and 5.1 Preparing and 5.1.1 Prepare iced petits fours
display petits displaying 5.1.2 Prepare fresh petits fours
fours petits four 5.1.3 Prepare marzipan petits
fours
20 hours
5.1.4 Prepare caramelized
petits fours
5.1.5 Display petits fours
5.1.6 Store petits fours

ASSESSMENT METHOD:
 Observation with oral questioning
 Direct Observation
 Demonstration
 Interview
COURSE DELIVERY:
 Modular (CBLM) (Distance Learning)

 Individual Work (Reading- Self Paced) (Distance Learning)
 Demonstration (Face to Face)
 Simulation Study (Face to Face)
 Peer Teaching and Mentoring (Face to Face)

RESOURCES:
TOOLS EQUIPMENT MATERIALS
QTY QTY QTY

12 Measuring cup, solid 6 Commercial Mixers with Cake flour
complete attachments
12 Measuring cup, liquid 1 Mechanical Dough roller Bread Flour
(250 & 500 ml)
25 Measuring spoon 1 Decker oven All-purpose
3 Cake turn table 1 Compressor Sugar
20 Decorating tips 1 Dough cutter Yeast
6 Rolling pins Butter
6 Pie pan sizes 6, 8, 10 Margarine
6 Sheet pans Butter (French bread)
6 Pie cutter Cooking oil
6 Rubber scrapper Lard
6 Palette knife All-purpose cream
6 Cake stand with tier Whipping cream
6 Cake pillars Confectioner sugar
6 Sauce pan, s/s Knox gelatin
6 Ladles s/s Flaked almonds

6 Knives s/s with plastic Chocolate chips
handle
6 Chopping board, color Chocolate, shredded
coded
6 Scale 2, 10 kgs Cherries with stem
6 Grater Cherries
6 Wooden spoons Food colors
6 Beaters Tropical fruits

12 Mixing bowl ( 6 pcs per 4 Gas range Whole wheat, rye, multi
sets set) grain
6 Wire whisk 1 Upright freezer Cream cheese

TOOLS EQUIPMENT MATERIALS
QTY QTY QTY
6 Muffin pan, small 1 Refrigerator Paper cups
6 Muffin pan, medium Tulip paste
6 Muffin pan, big Sugar lace
6 Loaf pan, small Pineapple juice
6 Loaf pan, medium Contreau
6 Loaf pan, big
4 Rectangular pan TRAINING MATERIALS:
1x8x8
6 Round pan 6,8, 10, Wilton decorating
12, 14, 16 magazine, video
6 Pie pan Good Housekeeping
Baking Book
6 Flour sifter
6 Strainer
3 Double boiler
Piping bags
Coupler

TRAINING FACILITIES
The Bread and Pastry Production workshop must be of concrete structure. The space
requirements for the teaching/learning and circulation areas are as follows:
Space Requirement Size in Meters Area in Sq. Total Area in Sq.

Meters Meters
Lecture/Demo Area 8x5m 40 sq. m. 40 sq. m.
Student/trainee working
1x1m 1 sq. m. 25 sq. m.
space
Laboratory 8 x 5 sq. m. 40 sq. m. 40 sq. m.
Learning Resource
3 x 5 sq. m. 15 sq. m. 15 sq. m.
Center
Facilities/Equipment/Cir
36 sq. m.
culation Area
Total Workshop Area : 156 sq. m.

TRAINERS QUALIFICATIONS:
 Must have completed a Trainers Training Methodology Course (TM I or its equivalent)
 Must be a holder of a Bread and Pastry Production NC level II or equivalent
 Certificate of competency (Developing Learning Materials for e-Learning) OR
and appropriate Training Certificate as an evidence of the trainer’s competency
in facilitating Online training
 Must be computer literate
 Physically and mentally fit
 Must have at least 2 years industry experience
 Must be of good moral character with pleasing personality
 Must have attended relevant Bread and Pastry Production trainings and seminars
(for patisserie trainers) or equivalent

MODULES OF INSTRUCTION
BASIC COMPETENCIES

UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION
MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATION
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required to gather, interpret and convey information in
response to workplace requirements.
QUALIFICATION LEVEL : NC II
PREREQUISITE : Receive and Respond to Workplace Communication. (NCI)
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the students/trainees must be able to:
LO1. Obtain and convey workplace information
LO2. Participate in workplace meetings and discussions
LO3. Complete relevant work related documents

LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION
ASSESSMENT ASSESSMENT
CONTENTS CONDITIONS METHODOLOGIES
CRITERIA METHODS
1. Specific and The Independent Interview
relevant students/trainees Reading Written exam
information is  Effective must be provided Group discussion Portfolio
accessed from Communication with the Demonstration/Vi Submission
appropriate following: deo Presentation
sources
2. Effective
questioning ,  Basic letter EQUIPMENT:
active listening writing LCD Projector
and speaking (optional)
skills are used Overhead
to gather and  Non-verbal Projector
convey Communication (optional)
information Computer
3. Appropriate Printer
medium is used
to transfer  Organizational
information and Communication SUPPLIES &
ideas MATERIALS
4. Appropriate Suppliers
non- verbal Memorandum
communication Circular
is used Notice
5. Appropriate Information
lines of discussion
communication
with supervisors
and colleagues
are identified
and followed
6. Defined
workplace
procedures for
the location and
storage of
information are
used
7. Personal
interaction is
carried out
clearly and
concisely
LO2. PARTICIPATE IN WORKPLACE MEETINGS AND DISCUSSIONS
CRITERIA METHODS
1. Team The Independent Interview via
meetings are students/trainees Reading VideoCon
attended on time  Parts of speech must be provided Group Written exam/
2. Own opinions with the discussion/ Google form
are clearly  Sentence following: Video
expressed and construction Conference Portfolio
those of others Demonstration/ Online
are listened to  Effective EQUIPMENT: Video Submission
without communication LCD Projector Presentation
interruption (optional)
3. Meeting inputs  Conduct Overhead
are consistent interviews Projector
with the meeting (optional)
purpose and Computer
established Printer
protocols
4. Workplace
interactions are SUPPLIES &
conducted in a MATERIALS
courteous Suppliers
manner Memorandum
5. Questions Circular
about simple Notice
routine Information
workplace discussion
procedures and
matters
concerning
working
conditions of
employment are
asked and
responded to
6. Meetings
outcomes are
interpreted and
implemented

LO3. COMPLETE RELEVANT WORK RELATED DOCUMENTS
CRITERIA METHODS
1. Range of forms The Independent Interview via
relating to students/trainees Reading VideoCon
conditions of  Basic must be provided Group Written exam/
employment are Mathematics with the following: discussion/VideoGoogle form
completed Conference
accurately and Demonstration/Vi Portfolio
legibly  Technical EQUIPMENT: deo Presentation Online
2. Workplace data writing LCD Projector Submission
is recorded on (optional)
standard Overhead
workplace forms  Recording Projector (optional)
and documents information Computer
3. Basic Printer
mathematical
processes are
used for routine SUPPLIES &
calculations MATERIALS
4. Errors in Suppliers
recording Memorandum
information on Circular
forms/ documents Notice
are identified and Information
properly acted discussion
upon
5. Reporting
requirements to
supervisor are
completed
according to
organizational
guidelines

UNIT OF COMPETENCY : WORK IN TEAM ENVIRONMENT
MODULE TITLE : WORKING IN A TEAM ENVIRONMENT
MODULE DESCRIPTOR : This module covers the skills, knowledge and attitudes to
identify role and responsibility as a member of a team.
PREREQUISITE : Teamwork (NCI)
LO1. Describe team role and scope
LO2. Identify own role and responsibility within team
LO3. Work as a team member

LO1. DESCRIBE TEAM ROLE AND SCOPE
CRITERIA METHODS
1. The role and The Group • Interview via
objective of the  Team role. students/trainees discussion/Video VideoCon
team is identified must be provided Conference Written exam/
from available  Relationship with the Demonstration/Vi Google form
sources of and following: deo Presentation
information responsibilities Portfolio
2.Team  EQUIPMENT: Online
parameters,  Role and LCD Submission
reporting responsibilities Projector Competen
relationships and with team (optional) cy may be
responsibilities environment.  Overhead assessed in
are identified Projector workplace or in a
from team  Relationship (optional) simulated
discussions and within a team.  Computer workplace setting
appropriate  Printer • Assessment
external sources shall be
SUPPLIES & observed while
MATERIALS task are being
 Pen undertaken
 Paper whether
LEARNING individually or in
MATERIALS group
Books relating to
conducting
meetings

LO2. IDENTIFY OWN ROLE AND RESPONSIBILITY WITHIN TEAM
ASSESSMENT METHODOLOGIE ASSESSMENT

CONTENTS CONDITIONS S
CRITERIA METHODS
1. Individual role The Group • Interview via
and responsibilities  Communication students/trainee discussion/ VideoCon
within the team process s must be Video Written exam/
environment are provided with Conference Google form
identified.  Team structure / the following: Demonstration/
2. Roles and team roles Video Portfolio
responsibility of  EQUIPMENT: Presentation Online
LCD Projector
other team  Group planning Submission
members are (optional) Competency
and decision
identified and  Overhead may be
making
recognized. Projector assessed in
3. Reporting (optional) workplace or in
relationships within  Computer a simulated
team and external to  Printer workplace
team are identified. setting
SUPPLIES & •Assessment
MATERIALS shall be
 Pen observed while
 Paper task are being
undertaken
 LEARNING whether
MATERIALS individually or in
Books relating group
to conducting
meetings

LO3. WORK AS A TEAM MEMBER
CRITERIA METHODS
1. Effective and The Group • Interview via
appropriate  Conditions of students/trainees discussion/Video VideoCon
forms of Work must be provided Conference Written exam/
communication Environment with the following: Demonstration/Vi Google form
s used and
deo Presentation
interactions
undertaken  EQUIPMENT: Portfolio
with team LCD Projector Online
members who (optional) Submission
contribute to  Overhead Competency
known team Projector may be
activities and assessed in
(optional)
objectives
2. Effective and  Computer workplace or in
appropriate  Printer a simulated
contributions workplace
made to setting
complement SUPPLIES & • Assessment
team activities shall be
MATERIALS
and objectives, observed while
based on  Pen
 Paper task are being
individual skills
and undertaken
competencies LEARNING whether
and workplace MATERIALS individually or
context in group
Books relating
3. Observed
protocols in to conducting
reporting using meetings
standard
operating
procedures
4. Contribute to
the
development of
team work
plans based on
an
understanding
of team’s role
and objectives
and individual
competencies
of the
members.

UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM
MODULE TITLE : PRACTICING CAREER PROFESSIONALISM
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes in
promoting career growth and advancement.
LO1. Integrate personal objectives with organizational goals
LO2. Set and meet work priorities
LO3. Maintain professional growth and development

LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS
CRITERIA METHODS
1. Personal growth The Group • Interview via
and work plans are  Work values students/trainees discussion/Video VideoCon
pursued towards and ethics must be provided Conference Written exam/
improving the (Code of with the Demonstration/Vi Google form
qualifications set Conduct, following: deo Presentation
for the profession Code of Portfolio
2. Intra- and Ethics, etc.)  EQUIPMENT: Online
interpersonal  Company LCD Submission
relationships are policies Projector Competen
maintained in the (optional) cy may be
course of  Overhead assessed in
managing oneself Projector workplace or in a
based on (optional) simulated
performance  Computer workplace setting
evaluation  Printer • Assessment
3. Commitment to shall be
the organization observed while
and its goal is task are being
demonstrated in LEARNING undertaken
the performance of MATERIALS whether
duties Company individually or in
policies group
Company
operations,
procedures and
standards

LO2. SET AND MEET WORK PRIORITIES
CRITERIA METHODS
1. Competing  Company The Group • Interview via
demands are operations, students/traine discussion/Video VideoCon
prioritized to procedures and es must be Conference Written exam/
achieve personal, standards provided with Demonstration/Vi Google form
team and  Fundamental the following: deo Presentation
organizational rights at work Portfolio
goals and including gender  EQUIPMENT: Online
objectives. sensitivity LCD Projector Submission
2. Resources are (optional) Competen
utilized efficiently  Overhead cy may be
and effectively to Projector assessed in
manage work (optional) workplace or in a
priorities and  Computer simulated
commitments  Printer workplace setting
3. Practices along • Assessment
economic use and shall be
maintenance of observed while
equipment and LEARNING task are being
facilities are MATERIALS undertaken
followed as per Company whether
established policies individually or
procedures Company in group
operations,
procedures and
standards

LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT
CRITERIA METHODS
1. Trainings  Professionalism The Group • Interview via
and career in the students/traine discussion/Video VideoCon
opportunities are Workplace es must be Conference Written exam/
identified and provided with Demonstration/Vi Google form
availed of based  List of the following: deo Presentation
on job requirements professional Portfolio
2. Recognitions licenses  EQUIPMENT: Online
are LCD Projector Submission
sought/received (optional)
and demonstrated  Overhead Competency
as proof of career Projector may be
advancement (optional) assessed in
3. Licenses  Computer workplace or in a
and/or  Printer simulated
certifications workplace setting
relevant to job • Assessment
and career are LEARNING shall be
obtained and MATERIALS observed while
renewed Company task are being
policies undertaken
Company whether
operations, individually or
procedures and in group
standards

UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
MODULE TITLE : PRACTICING OCCUPATIONAL HEALTH AND SAFETY

PROCEDURES
MODULE DESCRIPTOR : This module covers the outcomes required to comply with
regulatory and organizational requirements for occupational
health and safety.
LO1. Identify hazards and risks
LO2. Evaluate hazards and risks
LO3. Control hazards and risks
LO4. Maintain OHS awareness

LO1. IDENTIFY HAZARDS AND RISKS
CRITERIA METHODS
1. Safety The Group • Interview via
regulations and  OHS students/trainees discussion/Video VideoCon
workplace safety procedures must be provided Conference Written exam/
and hazard control and practices with the Demonstration/Vi Google form
practices and and following: deo Presentation
procedures are regulations Portfolio
clarified and  Types of  EQUIPMENT: Online
explained based Hazards LCD Projector Submission
on organization (optional) Competency
procedures  Overhead may be
2. Hazards/risks Projector assessed in
in the workplace (optional) workplace or in a
and their  Computer simulated
corresponding  Printer workplace setting
indicators are • Assessment
identified to TOOLS AND shall be
minimize or ACCESSORIES observed while
eliminate risk to Mask task are being
co-workers, Gloves undertaken
workplace and Goggles whether
environment in Hair individually or
accordance with Net/cap/bonnet in group
organization Face
procedures mask/shield
3. Contingency Ear muffs
measures during Apron/Gown/cov
workplace erall/jump suit
accidents, fire and Anti-static suits
other emergencies
are recognized LEARNING
and established in MATERIALS
accordance with Books relating
organization to:
procedures • Clean Air Act
• Building code
• National
Electrical and
Fire Safety
Codes
• Waste
management
statutes and
rules
• Philippine
Occupational
Safety and
Health
Standards
• DOLE
regulations on
safety legal
requirements
• ECC
regulations
• Standard
operating
procedures of
property
• Risk
management
manual

LO2. EVALUATE HAZARDS AND RISKS
CRITERIA METHODS
1. Terms of The Group • Interview via
maximum tolerable Threshold students/trainees discussion/Video VideoCon
limits which when Limit Value- must be provided Conference Written exam/
exceeded will TLV with the Demonstration/Vi Google form
result in harm or following: deo Presentation
damage are OHS Portfolio
identified based on indicators  EQUIPMENT: Online
threshold limit LCD Submission
values (TLV) Projector Competen
2. Effects of the (optional) cy may be
hazards are  Overhead assessed in
determined Projector workplace or in a
3. OHS issues (optional) simulated
and/or concerns  Computer workplace setting
and identified  Printer • Assessment
safety hazards shall be
are reported to TOOLS AND observed while
designated ACCESSORIES task are being
personnel in Mask undertaken
accordance with Gloves whether
workplace Goggles individually or
requirements and Hair in group
relevant Net/cap/bonnet
workplace OHS Face
legislation mask/shield
Ear muffs
Apron/Gown/cov
erall/jump suit
Anti-static suits
LEARNING
MATERIALS
Books relating
to:
•Clean Air Act
•Building code
•National
Electrical and
Fire Safety
Codes
•Waste
management
statutes and
rules
•Philippine
Occupational
Safety and
Health
Standards
•DOLE
regulations on
safety legal
requirements
•ECC regulations
•Standard
operating
procedures of
property
•Risk
management
manual

LO3. CONTROL HAZARDS AND RISKS
CRITERIA METHODS
1.Occupational  Use of PPE The Group • Interview via
Health and Safety students/traine discussion/Video VideoCon
(OHS)  Practice of es must be Conference Written exam/
procedures for Personal provided with Demonstration/Vi Google form
controlling Hygiene the following: deo Presentation
hazards/risks in Portfolio
workplace are  EQUIPMEN Online
consistently T: LCD Submission
followed Projector Competen
2.Procedures for (optional) cy may be
dealing with  Overhead assessed in
workplace Projector workplace or in a
accidents, fire (optional) simulated
and emergencies  Computer workplace setting
are followed in  Printer • Assessment
accordance with shall be
organization OHS TOOLS AND observed while
policies ACCESSORIE task are being
3.Personal S undertaken
protective Mask whether
equipment (PPE) Gloves individually or
is correctly used Goggles in group
in accordance Hair
with organization Net/cap/bonnet
OHS procedures Face
and practices mask/shield
4. Appropriate Ear muffs
assistance is Apron/Gown/co
provided in the verall/jump suit
event of a Anti-static suits
workplace
emergency in LEARNING
accordance with MATERIALS
established  Books
organization relating to:
protocol  Clean Air Act
 Building code
 National
Electrical and
Fire Safety

Codes
 Waste
management
statutes and
rules
 Philippine
Occupational
Safety and
Health
Standards
 DOLE
regulations on
safety legal
requirements
 ECC
regulations
 Standard
operating
procedures of
property
 Risk
management
manual

LO4. MAINTAIN OHS AWARENESS
CRITERIA METHODS
1. Emergency- The Group • Interview via
related drills and  Emergency students/trainees discussion/Video VideoCon
trainings are Drills must be provided Conference Written exam/
participated in as with the following: Demonstration/Vid Google form
per established  OHS eo Presentation
organization Personal  EQUIPMENT: Portfolio
guidelines and Records LCD Projector Online
procedures (optional) Submission
2. OHS personal  Overhead
records are Projector Competency
completed and (optional) may be
updated in  Computer assessed in
accordance with  Printer workplace or in a
workplace simulated
requirements workplace setting
TOOLS AND • Assessment
ACCESSORIES shall be
Mask observed while
Gloves task are being
Goggles undertaken
Hair whether
Net/cap/bonnet individually or
Face mask/shield in group
Ear muffs
Apron/Gown/cove
rall/jump suit
Anti-static suits
LEARNING
MATERIALS
Books relating
to:
• Clean Air Act
• Building code
• National
Electrical and Fire
Safety Codes
• Waste
management
statutes and rules
• Philippine
Occupational
Safety and Health
Standards
• DOLE
regulations on
safety legal
requirements
• ECC
regulations
• Standard
operating
procedures of
property
• Risk
management
manual

COMMON COMPETENCIES

UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
MODULE TITLE : DEVELOPING AND UPDATING INDUSTRY KNOWLEDGE
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required to access, increase and update industry knowledge.
Upon completion of this module, the trainees/students must be able to:
LO1. Seek information on the industry
LO2. Update industry knowledge

LO1. SEEK INFORMATION ON THE INDUSTRY
CRITERIA METHODS
1. Sources of  Time The Independent Interview via
information on management students/trainees Reading VideoCon
the industry are  Ready skills must be provided Group Written exam/
correctly needed to with the discussion/VideoGoogle form
identified and following: Conference
access
accessed
industry  EQUIPMENT: Demonstration/Vi Portfolio
2. Information to LCD Projector deo Presentation Online
information
assist effective
work  Basic (optional) Submission
performance is competency  Overhead
obtained in line skills needed Projector
with job to access the (optional)
requirements internet  Computer
3. Specific  Overview of  Printer
information on quality
sector of work
assurance in LEARNING
is accessed
and updated the industry MATERIALS
 Role of •media
4. Industry
information is individual •reference books
correctly staff •libraries
applied to day- members •unions
to-day work  Industry •industry
activities information associations
sources •industry journals
•internet
•personal
observation and
experience

LO2. UPDATE INDUSTRY KNOWLEDGE
CRITERIA METHODS
1. Informal and/or  Trade The Independent Interview via
formal research unions students/trainees Reading VideoCon
is used to environment must be provided Group Written exam/
update general al issues with the
discussion/VideoGoogle form
knowledge of and following:
Conference
the industry requirement  Industry
s journals/ Demonstration/Vi Portfolio
2. Updated
 Industrial manuals deo Presentation Online
knowledge is
relations  Internet Submission
shared with
customers and
issues and  Personal
major computer
colleagues as
appropriate and
organization  Reference
incorporated book
into day-to-day
working
activities

LO3. UPDATE CONTINUOUSLY RELEVANT INDUSTRY KNOWLEDGE
CRITERIA METHODS
1. Informal  Career The Independent Interview via
and/or formal opportunities students/trainees Reading VideoCon
research is used  Work ethic must be provided Group Written exam/
to update general required to with the
knowledge of the work in the following:
Conference
industry. industry
 Quality Equipment Demonstration/Vi Portfolio
2. Updated
assurance  LCD Projector deo Presentation Online
knowledge is (optional) Submission
shared with
 Overhead
customers and Projector
colleagues as (optional)
appropriate and  Computer
incorporated into
day-to-day Printer
working Learning
activities. Materials
 media
 reference
books
 libraries
 unions
 industry
associations
 industry
journals
 internet
personal
observation and
experience

UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENE PROCEDURES
MODULE TITLE : OBSERVING WORKPLACE HYGIENE PROCEDURES
observing workplace hygiene procedures. It includes
following hygiene procedures and identifying and preventing
hygiene risks.
LO1. Follow hygiene procedures
LO2. Identify and prevent hygiene risks

LO1. FOLLOW HYGIENE PROCEDURES
CRITERIA METHODS
1. Workplace  Typical The Independent Interview via
hygiene hygiene and students/trainees Reading VideoCon
procedures are control must be provided Group Written exam/
implemented in procedures in with the
line with the hospitality following:
enterprise and Equipment Conference
and tourism
legal industries  LCD Projector Demonstration/Vi Portfolio
requirements  Overview of (optional) deo Presentation Online
2. Handling and legislation  Overhead Submission
storage of items and Projector
are undertaken in regulation in (optional)
line with relation to  Computer
enterprise and
food handling,  Printer
personal and
legal general Tools and
requirements hygiene Accessories
 Knowledge •Mask
on factors •Gloves
which •Goggles
contribute to •Hair
workplace Net/cap/bonnet
hygiene •Face
problems mask/shield
 General •Ear muffs
hazards in •Apron/Gown/
handling of coverall/jump
food, linen suit
and laundry •Anti-static suits
and garbage,
including Learning
major causes Materials
of Books relating
contamination to:
and cross-  Clean Air Act
infection  Building code
 National
Electrical and
Fire Safety
Codes
 Waste
management
statutes and
rules
 Philippine
Occupational
Safety and
Health
Standards
 DOLE
regulations
on safety
legal
requirements
 ECC
regulations
 Standard
operating
procedures of
property
 Risk
management
manual

LO2. IDENTIFY AND PREVENT HYGIENE RISKS
CRITERIA METHODS
1. Potential •Sources of The Independent Interview via
hygiene risks and reasons students/trainees Reading VideoCon
are identified for food must be provided Group Written exam/
in line with poisoning with the
enterprise •Ability to following:
follow correct Equipment Conference
procedures
procedures •LCD Projector Demonstration/Vi Portfolio
2. Action to
minimize and and (optional) deo Presentation Online
remove risks instructions Overhead Submission
are taken •Ability to Projector
within scope of handle (optional)
individual operating Computer
responsibility tools/ • Printer
of equipment Tools and
enterprise/lega •Application to Accessories
l requirements hygiene • Mask
principles • Gloves
3. Hygiene risks
• Goggles
beyond the
• Hair
control of
Net/cap/bonnet
individual staff
• Face
members are
mask/shield
reported to the
• Ear muffs
appropriate
•
person for
Apron/Gown
follow up
/ coverall/jump
suit
• Anti-static
suits
Learning
Materials
Books relating
to:
 Clean Air Act
 Building code
 National
Electrical and
Fire Safety
Codes
 Waste
management
statutes and
rules
 Philippine
Occupational
Safety and
Health
Standards
 DOLE
regulations
on safety
legal
requirements
 ECC
regulations
 Standard
operating
procedures of
property
 Risk
management
manual

UNIT OF COMPETENCY : PERFORM COMPUTER OPERATIONS
MODULE TITLE : PERFORMING COMPUTER OPERATIONS
MODULE DESCRIPTION : This module covers the knowledge, skills and

attitudes needed to perform computer operations.
This includes in putting, accessing, producing and
transferring data using appropriate hardware and
software.
LEARNING OUTCOMES:
Upon completion of this module the students/ trainees will be able to:
L.O.1. Plan and Prepare the task to be undertaken
L.O.2. Input data into a computer
L.O.3. Assess information using computer
L.O.4. Produce / Output data using computer system
L.O.5. Maintain Computer System

LO1. PLAN AND PREPARE FOR TASK TO BE UNDERTAKEN
CRITERIA METHODS
1. Requirements  Basic  Equipment  Independent  Interview / Video
of task are ergonomic of and reading Conference
determined keyboard and Accessories  Discussion /  Written / Oral
2. Appropriate Forum Questioning
computer use - personal
hardware and  Demonstration /  Video con. and
software is  Main types of computer
Video Google form
computers and - network
selected Presentation  Portfolio / online
according to basic features system  Practical submission
task assigned of different - communicati Exercises /  Work sample /
and required operating on Assignment online
outcome equipment  Lecture / Video submission
systems
3. Task is Conference
planned to  Main parts of a - printer
ensure OH & S computer - scanner
guidelines and  Storage - keyboard
procedures are devices and - mouse
followed basic  Supplies and
categories of Materials
memory - office
 Relevant types supplies
of software - diskettes
 OH & S - CDs
principles and - Zip disks
responsibilities
 Tools
- Set of screw
driver
 Learning
Materials
- Learning
elements/acti
vity sheets
- Manufacturer
’s manual

LO2. INPUT DATA INTO COMPUTER
CRITERIA METHODS
1. Data are  Standard  Equipment  Independent  Interview /
entered into and reading Video
the computer operating
using procedures Accessories  Discussion / Conference
appropriate in entering - personal Forum  Written / Oral
program/applic computer  Demonstration / Questioning
and saving
ation in Video  Video con.
accordance data into the - network Presentation and Google
with company computer system  Practical form
procedures
2. Accuracy of  Storage - communicatio Exercises /  Portfolio /
information is media n equipment Assignment online
checked and  Ergonomic - printer  Lecture / Video submission
information is
guidelines - scanner Conference  Work sample
saved in / online
accordance - keyboard
submission
with standard - mouse
operating  Supplies and
procedures
3. Inputted data Materials
are stored in - office supplies
storage media - diskettes
according to
requirements - CDs
4. Work is - Zip disks
performed
within
ergonomic  Tools
guidelines - Set of screw
driver
 Learning
Materials
- Learning
elements/activi
ty sheets
- Manufacturer’s
manual

LO3. ACCESS INFORMATION USING COMPUTER
CRITERIA METHODS
1. Correct  Procedures/T  Equipment  Independent  Interview /
program/applic echniques in and reading Video
ation is
selected based
Accessing Accessories  Discussion / Conference
on job Information - personal Forum  Written / Oral
requirements computer  Demonstration / Questioning
2. Program/applic  Desktop Video  Video con.
ation Icons - network Presentation and Google
containing the system  Practical form
information
required is  Keyboard - communicatio Exercises /  Portfolio /
accessed Techniques n equipment Assignment online
according to Based on - printer  Lecture / Video submission
company OHS - scanner Conference  Work sample
procedures Requirements / online
3. Desktop icons - keyboard
submission
are correctly - mouse
selected,  Supplies and
opened and
closed for Materials
navigation - office
purposes supplies
4. Keyboard - diskettes
techniques are
carried out in - CDs
line with OH & - Zip disks
S  Tools
requirements - Set of screw
for safe use of driver
keyboard
 Learning
Materials
- Learning
elements/acti
vity sheets
- Manufacturer’
s manual

LO4. PRODUCE / OUTPUT DATA USING COMPUTER SYSTEM
ASSESSMENT ASSESSMEN
CRITERIA T METHODS
1. Entered data  Cleaning,  Equipment and  Independent  Interview /
are processed Minor Accessories reading Video
using
appropriate
Maintenance  Discussion / Conference
software and - personal Forum  Written /
commands Replacements
computer  Demonstration / Oral
2. Data are of Video Questioning
printed out as Consumables - network system Presentation  Video con.
required using  Creating More - communication  Practical and Google
computer Space in the equipment
hardware/perip Exercises / form
heral devices in Hard Disk - printer Assignment  Portfolio /
accordance  Reviewing - scanner  Lecture / Video online
with standard Programs - keyboard Conference submission
operating
- mouse  Work
procedures sample /
3. Files and data online
are transferred  Supplies and submission
between Materials
compatible - office supplies
systems using - diskettes
computer - CDs
software, - Zip disks
hardware/  Tools
peripheral - Set of screw
devices in driver
accordance  Learning
with standard Materials
operating - Learning
procedures elements/acti
vity sheets
- Manufacturer’s
manual

LO5. MAINTAIN COMPUTER EQUIPMENT AND SYSTEMS
CRITERIA METHODS
1. Systems for  Deleting  Equipment and  Independent  Interview /
cleaning, minor Accessories reading Video
maintenance Unwanted
and Files - personal  Discussion / Conference
computer Forum  Written / Oral
replacement of  Checking
consumables - network system  Demonstration / Questioning
Hard Disk
are - communication Video  Video con.
implemented for Errors equipment Presentation and Google
2. Procedures for  Viruses - printer  Practical form
ensuring
security of data,
and Up to - scanner Exercises /  Portfolio /
including Date Anti- - keyboard Assignment online
regular back- Virus - mouse  Lecture / Video submission
ups and virus Programs  Supplies and Conference  Work sample
checks are Materials / online
implemented in - office supplies submission
accordance
with standard - diskettes
operating - CDs
procedures - Zip disks
3. Basic file
maintenance  Tools
procedures are - Set of screw
implemented in driver
line with the  Learning
standard Materials
operating
procedures - Learning
elements/
- activity sheets
- Manufacturer’s
manual

UNIT OF COMPETENCY : PERFORM WORKPLACE SAFETY PRACTICES
MODULE TITLE : PERFORMING WORKPLACE SAFETY PRACTICES
following health, safety and security practices. It includes
dealing with emergency situations and maintaining safe
personal standard.
LO1. Follow workplace procedures for health, safety and security practices
LO2. Deal with emergency situations
LO3. Maintain safe personal presentation standards

LO1. FOLLOW WORKPLACE PROCEDURES FOR HEALTH, SAFETY AND SECURITY
PRACTICES
CRITERIA METHODS
1. Correct health,  Health, Independent Interview via
safety and safety and Reading VideoCon
security security Group Written exam/
procedures procedures discussion/Video Google form
are followed in  Breaches
The Conference
line with procedures
legislation, students/trainees Demonstration/Vi Portfolio
regulations must be provided deo Presentation Online
and enterprise with the Submission
procedures following:
2. Breaches of
health, safety Equipment
and security  Manuals
procedures  Handbook
are identified safety and
and reported security
in line with  Report
enterprise (sample)
procedure
3. Suspicious
behavior or
unusual
occurrence are
reported in line
with enterprise
procedure

LO2. DEAL WITH EMERGENCY SITUATIONS
ASSESSMENT METHODOLOGI ASSESSMENT

CONTENTS CONDITIONS ES
CRITERIA METHODS
1. Emergency and •Emergency Independent Interview via
potential procedure Reading VideoCon
emergency -Personal Group Written exam/
situations are injuries
discussion/VidGoogle form
recognized and -Fire
-Electrocution eo Conference
appropriate
action are taken -Natural The Demonstration Portfolio
within calamity students/trainees /Video Online
individual’s -Criminal acts must be provided Presentation Submission
scope of •Safe personal with the following:
responsibility presentation
2. Emergency standard •Emergency
procedures are procedure
followed in line manuals
with enterprise •Handbook safety
procedures and security
3. Assistance is •Report
sought from • Emergency
colleagues to drills –
resolve or instruction/guideli
respond to nes
emergency
situations
4. Details of
emergency
situations are
reported in line
with enterprise
procedures

LO3. MAINTAIN SAFE PERSONAL PRESENTATION STANDARDS

CRITERIA METHODS
1. Safe personal •Proper use Independent Interview via
The students/trainees
standards are of personal Reading VideoCon
must be provided with
identified and protective Group Written exam/
the following:
followed in line equipment
Modules discussion/VidGoogle form
with enterprise •Waste
•Reference book eo Conference
requirements management
•Guidelines on waste Demonstration Portfolio
•Pollution
disposal /Video Online
control
•Flyers/brochures
•Effect of Presentation Submission
pollution
•Types of
pollutants

UNIT OF COMPETENCY : PROVIDE EFFECTIVE CUSTOMER SERVICE
MODULE TITLE : PROVIDING EFFECTIVE CUSTOMER SERVICE
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitude in
providing effective customer service. It includes greeting
customer, identifying customer needs, delivering service to
customer, handling queries through telephone, fax machine,
internet and email and handling complaints, evaluation and
recommendation.
Upon completion of this module, the trainee/student must be able to:
LO1. Greet customer
LO2. Identify customer needs
LO3. Deliver service to customer
LO4. Handle queries through telephone, fax machine, internet and email
LO5. Handle complaints, evaluation and recommendations

LO1. GREET CUSTOMER
CRITERIA METHODS
1. Guests are •Communication The Independent Interview via
greeted in line -Interactive students/traine Reading VideoCon
with enterprise communication es must be Group Written exam/
procedure with others provided with
discussion/Video Google form
2. Verbal and -Interpersonal the following:
non-verbal skills/ social Tools and Conference
communication graces with Accessories Demonstration/ Portfolio
s are sincerity Recorder / Video Online
appropriate to •Safety microphone Presentation Submission
the given Practices
situation -Safe work Materials
3. Non verbal practices Books and
communication -Personal Videos
of customer is hygiene relating to
observed •Attitude customer
responding to -Attentive, service and
customer patient and service
4. Sensitivity to cordial philosophy
cultural and -Eye-to-eye Books,
social contact brochures,
differences is -Maintain manuals
demonstrated teamwork and
cooperation
•Theory
Selling/upselling
techniques
-Interview
techniques
-Conflict
resolution
-Communication
process
-Communication
barriers
•Effective
communication
skills
•Non-verbal
communication -
body language
•Ability to work
calmly and
unobtrusively
effectively
•Ability to
handle
telephone
inquiries and
conversations
•Correct
procedure in
handling
telephone
inquiries
•Proper way of
handling
complaints

LO2. . IDENTIFY CUSTOMER NEEDS
CRITERIA METHODS
1. Appropriate •Communication The students/ Independent Interview via
interpersonal -Interactive trainees must Reading VideoCon
skills are communication be provided with Group Written exam/
used to with others the following:
ensure that -Interpersonal Tools and
customer skills/ social Accessories Conference
needs are graces with Recorder / Demonstration/Vi Portfolio
accurately sincerity microphone deo Presentation Online
identified •Safety Submission
2. Customer Practices Materials
needs are -Safe work Books and
assessed for practices Videos relating
urgency so -Personal to customer
that priority hygiene service and
for service •Attitude service
delivery can -Attentive, philosophy
be identified patient and Books,
3. Customers cordial brochures,
are provided -Eye-to-eye manuals
with contact
information -Maintain Full Online
4. Personal teamwork and Delivery
limitation in cooperation Internet
addressing •Theory Connection at
customer Selling/upselling least 3 mbps
needs is techniques LMS (Google
identified and -Interview Class)
where techniques VideoCon App
appropriate, -Conflict (Google Meet,
assistance is resolution Zoom, FB
sought from -Communication Rooms)
supervisor process
-Communication
barriers
•Effective
communication
skills
•Non-verbal
communication
- body
language
•Ability to work
calmly and
unobtrusively
effectively
•Ability to
handle
telephone
inquiries and
conversations
•Correct
procedure in
handling
telephone
inquiries
•Proper way of
handling
complaints

LO3. DELIVER SERVICE TO CUSTOMER
CRITERIA METHODS
1. Customer •Uses of The Independent Interview via
needs are telephone, fax, students/trainee Reading VideoCon
promptly internet and s must be Group Written exam/
attended to in e-mail provided with
line with •Telephone the following:
enterprise and electronic Tools and Conference
procedure mail ethics Accessories Demonstration/Vi Portfolio
2. Appropriate •Procedures in Recorder / deo Presentation Online
rapport is handling microphone Submission
maintained queries
with customer •Maintain Materials
to enable high teamwork and Books and
quality service cooperation Videos relating
delivery •Effective to customer
3. Opportunity to communicatio service and
enhance the n skills service
quality of •Non-verbal philosophy
service and communicatio Books,
products are n - body brochures,
taken language manuals
wherever •Ability to work
possible calmly and Full Online
unobtrusively Delivery
effectively Internet
•Ability to Connection at
handle least 3 mbps
telephone LMS (Google
inquiries and Class)
conversations VideoCon App
(Google Meet,
Zoom, FB
Rooms)

LO4. HANDLE QUERIES THROUGH TELEPHONE, FAX MACHINE, INTERNET AND
EMAIL
CRITERIA METHODS
1. Use •Communication The students/ Independent Interview via
telephone, -Interactive trainees must Reading VideoCon
computer, fax communication be provided with Group Written exam/
machine, with others the following:
internet -Interpersonal Tools and
efficiently to skills/ social Accessories Conference
determine graces with Recorder / Demonstration/Vi Portfolio
customer sincerity microphone deo Presentation Online
requirements •Attitude Submission
2. Queries/ -Attentive, Materials
information are patient and • Books and
recorded in cordial Videos relating
line with -Eye-to-eye to customer
enterprise contact service and
procedure -Maintain service
3. Queries are teamwork and philosophy
acted upon cooperation
promptly and •Interview skills
correctly in line •Ability to work
with enterprise calmly and
procedure unobtrusively
effectively
•Guidelines in
handling
complaints
•Procedures in
responding and
resolving
complaints

LO5. HANDLE COMPLAINTS, EVALUATION AND RECOMMENDATIONS
CRITERIA METHODS
1. Guests are  Handling guest The Independent Interview via
greeted with a request students/trainees Reading VideoCon
smile and eye-  The use of must be provided Group Written exam/
to-eye contact control with the following:
discussion/VidGoogle form
2. Responsibility borrowed Tools and
for resolving Accessories eo Conference
items.
the complaint  Follow up the Recorder / Demonstration Portfolio
is taken within request of the microphone /Video Online
limit of guest Presentation Submission
responsibility  Proper Materials
3. Nature and coordination • Books and
details of with other Videos relating to
complaint are departments customer service
established and service
and agreed philosophy
with the
customer
4. Appropriate
action is taken
to resolve the
complaint to
the customers
satisfaction
wherever
possible

CORE COMPETENCIES
BREAD AND PASTRY PRODUC
TION NC II
UNIT OF COMPETENCY : PREPARE AND PRODUCE BAKERY PRODUCTS
MODULE TITLE : PREPARING AND PRODUCING BAKERY PRODUCTS
MODULE DESCRIPTOR : The module covers the knowledge, skills and attitude
required to be able to prepare and produce a range of high-
quality bakery products in commercial food production
environments and hospitality establishments
LO1. Prepare bakery products
LO2. Decorate and present bakery products
LO3. Store bakery products
CBC Bread and Pastry Production NC II - 61 -

LO1. PREPARE BAKERY PRODUCTS
CRITERIA METHODS
1. Required  Select The  Demonstration /  Written Test /
ingredients are required students/trainees Video Google form
selected, baking must be provided Presentation  Practical
measured commodities with the  Lecture/ performance
andweighed  Baking Discussion test
following:
according to equipment and  Practical  Portfolio /
recipe or Techniques  PPE Exercises / online
production  Prepare and Assignment submission
 TOOLS/
2. requirements produce a  CBLM (e-  Work sample
and variety of EQUIPMENT: CBLM) / online
established bakery  Commercial submission
standards and products mixers and
procedures  Bake bakery attachments
3. A variety of products  Cutting
bakery implements
 Fillings,
products are  Scales
Coatings/Icing  Measures
prepared
according to  Bowls
 Ovens
standard
 Moulds,
mixing shapes and
procedures/for cutters
mulation/  Baking sheets
recipes and and containers
desired product  Various
characteristics shapes and
4. Appropriate sizes of pans
equipment are
used according  LCD Projector
to required (optional)
bakery  Computer
products and
 Printer
standard
operating
procedures SUPPLIES &
5. Bakery MATERIALS
products are  Pen
baked  Paper
according to  Flours
techniques and  Sugars
appropriate  Eggs
conditions; and  Milk
enterprise  Cream
requirement  Gelatin
and standards  Fruits
6. Required oven  Nuts
temperature  Flavorings and
are selected to essences
bake goods in
accordance
with the
desired
characteristics,
standards
recipe
specifications
and enterprise
practices

LO2. DECORATE AND PRESENT BAKERY PRODUCTS
CRITERIA METHODS
1. A variety of  Fillings and The  Discussion /  Written Test /
fillings and coatings/icing students/trainees Forum Google form
coating/icing, s, glazes and must be provided  Demonstration  Practical
glazes and / Video performance
Decorations with the
decorations Presentation test
for bakery following:
for bakery  Practical  Interview /
products are products Exercises / Video
prepared  Decorative  EQUIPMENT: Assignment Conference
according to techniques LCD Projector  CBLM (e-
standard and rules for (optional) CBLM)
recipes,
bread filling  Overhead
enterprise
standards and Projector
and/or decorations (optional)
customer  Desirable  Computer
preferences bread  Printer
2. Bakery characteristic
products are s
filled and  Presentation
decorated, SUPPLIES &
of bakery
where MATERIALS
products
required and  Pen
appropriate, in  Paper
accordance
with
standard
recipes and/or
enterprise
standards
and customer
preferences
3. Bakery
products are
filled and
decorated,
where
required and
appropriate, in
accordance
with standard
recipes and/or
enterprise
standards and
customer
preferences
4. Bakery items
are finished
according to
desired
product
characteristics
5. Baked
products are
presented
according to
established
standards and
procedures

LO3. STORE BAKERY PRODUCTS
CRITERIA METHODS
1. Bakery  Proper The  Discussion /  Written Test /
products are Storage of students/trainees Forum Google form
stored Bakery must be provided  Demonstration  Practical
according to Products / Video performance
with the
established  Shell life of Presentation test
following:
standards and bakery  Practical  Portfolio /
procedures products  EQUIPMENT: Exercises / online
2. Packaging are  Packaging of LCD Projector Assignment submission
selected bakery (optional)  Lecture /
appropriate for products  Overhead Video
the Conference
Projector
preservation of  CBLM (e-
product (optional)
CBLM)
freshness and  Computer
eating  Printer
characteristics
SUPPLIES &
MATERIALS
 Pen
 Paper

UNIT OF COMPETENCY : PREPARE AND PRODUCE PASTRY PRODUCTS
MODULE TITLE : PREPARING AND PRODUCING PASTRY PRODUCTS
required to be able to prepare and produce a range of high-
quality pastry products in commercial food production
environments and hospitality establishments
LO1. Prepare pastry products
LO2. Decorate and present pastry products
LO3. Store pastry products

LO1. PREPARE PASTRY PRODUCTS
CRITERIA METHODS
1. Required  Select The  Demonstration  Written Test /
ingredients required students/trainees / Video Google form
are selected, pastry must be provided Presentation  Practical
measured and commodities with the  Practical performance
weighed  Prepare and Exercises / test
following:
according to produce Assignment  Portfolio /
recipe or pastry  CBLM (e- online
production products  EQUIPMENT: CBLM) submission
requirements  Bake pastry LCD Projector
and products (optional)
established
 Overhead
standards and
procedures Projector
2. A variety of (optional)
pastry  Computer
products are  Printer
prepared
according
to standard
mixing SUPPLIES &
procedures/for MATERIALS
mulation/  Pen
recipes  Paper
and desired
product
characteristics
3. Appropriate
equipment are
used
according to
required
pastry
products and
standard
operating
procedures
4. Pastry
products are
baked
according to
techniques
and
appropriate
conditions;
and enterprise
requirement
and standards
5. Required oven
temperature
are selected to
bake
goods in
accordance
with the
desired
characteristics
,
standards
recipe
specifications
and enterprise
practices

LO2. DECORATE AND PRESENT PASTRY PRODUCTS
CRITERIA METHODS
1. A variety of  Fillings and The  Demonstration  Written Test /
fillings and Coatings/Icing students/trainees / Video Google form
coating/icing, s, Glazes and must be provided Presentation  Practical
glazes and Decorations with the  Practical performance
decorations for for Bakery Exercises / test
following:
pastry products Products Assignment  Portfolio /
are prepared  Decorative  Lecture / online
according to techniques  EQUIPMENT: Video submission
standard and rules for LCD Projector Conference
recipes, pastry filling (optional)  CBLM (e-
enterprise and  Overhead CBLM)
standards decorations
Projector
and/or  Pastry
customer characteristics (optional)
preferences  Presentation  Computer
2. Pastry products of pastry  Printer
are filled and products
decorated,
SUPPLIES &
where
required and MATERIALS
appropriate, in  Pen
accordance  Paper
with
standard
recipes and/or
enterprise
standards
and customer
preferences
3. Pastry products
are finished
according to
desired product
characteristics
4. Baked pastry
products are
presented
according
to established
standards and
procedures

LO3. STORE PASTRY PRODUCTS
CRITERIA METHODS
1. Pastry products  Proper The  Demonstration  Written Test /
are stored Storage of students/trainees / Video Google form
according to Pastry must be provided Presentation  Practical
established Products with the  Practical performance
standards and  Shell life of Exercises / test
following:
procedures pastry Assignment  Interview /
2. Packaging are products  Lecture / Video
selected  Packaging of  EQUIPMENT: Video Conference
appropriate for pastry LCD Projector Conference  Portfolio /
the products (optional)  CBLM (e- online
preservation of
 Overhead CBLM) submission
product
freshness and Projector
eating (optional)
characteristics  Computer
 Printer
SUPPLIES &
MATERIALS
 Pen
 Paper

UNIT OF COMPETENCY : PREPARE AND PRESENT GATEAUX, TORTES AND
CAKES
MODULE TITLE : PREPARING AND PRESENTING GATEAUX, TORTES

AND CAKES
MODULE DESCRIPTOR : The module covers the skills and knowledge required by
patissiers to produce, fill, decorate and present range of
specialized sponges and cakes, where finish, decoratioin
and presentation of high order is required.
LO1. Prepare sponge and cakes
LO2. Prepare and use fillings
LO3. Decorate cakes
LO4. Present cakes
LO5. Store cakes

LO1. PREPARE SPONGE AND CAKES
CRITERIA METHODS
1. Ingredients are  Select The students/  Discussion /  Written Test
selected, required trainees must Forum / Google
measured and baking be provided  Demonstration form
weighed commodities with the / Video  Practical
according recipe for gateaux, Presentation performance
following:
requirements, tortes and  Practical test
enterprise cakes Exercises /  Interview /
practices and  Prepare and  EQUIPMEN Assignment Video
customer Produce a T: LCD  Lecture / Conference
practices variety of Projector Video  Portfolio /
2. Required oven cakes (optional) Conference online
temperature is products  CBLM (e- submission
selected to bake  Bake  Overhead
CBLM)
goods in sponges and Projector
accordance with cakes for (optional)
desired gateaux,  Computer
characteristics, tortes and  Printer
standard recipe cakes
specifications
and enterprise SUPPLIES &
practices MATERIALS
3. Sponges and  Pen
cakes are  Paper
prepared
according to
recipe
specifications,
techniques and
conditions and
desired product
characteristics
4. Appropriate
equipment are
used according
to required pastry
and bakery
products and
standard
operating
procedures
5. Sponges and
cakes are cooled
according to
established
standards and
procedures

LO2. PREPARE AND USE FILLINGS
CRITERIA METHODS
1. Fillings are  Select The students  Demonstration  Written Test
prepared and required trainees must / Video / Google
selected in fillings, be provided with Presentation form
accordance with coatings, the following:  Practical  Practical
required icing and Exercises / performance
consistency and decorations Assignment test
appropriate commodities  EQUIPMENT  CBLM (e-  Interview /
flavors  Prepare a : LCD CBLM) Video
2. Slice or layer variety of Projector Conference
sponges and fillings, (optional)  Portfolio /
cakes are filled coating/icing  Overhead online
and assembled and submission
according to Projector
decorations
standard recipe (optional)
specifications,  Computer
enterprise  Printer
practice and
customer
SUPPLIES &
preferences
3. Coatings and MATERIALS
sidings are  Pen
selected  Paper
according to the
product
characteristics
and required
recipe
specifications

LO3. DECORATE CAKES
CRITERIA METHODS
1. Sponges and  Tools and The students/  Discussion /  Written Test
cakes are Materials trainees must Forum / Google
decorated suited used be provided with  Demonstration form
to the product Decorating the following: / Video  Practical
and occasion Cakes Presentation performance
and in  Decorating  Practical test
accordance with Cakes  EQUIPMENT Exercises /  Portfolio /
standard recipes : LCD Assignment online
and enterprise Projector  Lecture / submission
practices (optional) Video  Work sample
2. Suitable icings
 Overhead Conference / online
and decorations  CBLM (e- submission
are used Projector
CBLM)
according to (optional)
standard recipes  Computer
and/or  Printer
enterprise
standards and
SUPPLIES &
customer
preferences MATERIALS
 Pen
 Paper

LO4. PRESENT CAKES
CRITERIA METHODS
1. Cakes are  Tools used The  Discussion /  Written Test
presented on for cake students/trainee Forum / Google
accordance with presentation s must be  Demonstration form
customer’s  Present/ / Video  Practical
provided with
expectations and Display Presentation performance
the following:
established Cakes  Practical test
standards and Exercises /  Portfolio /
procedures  EQUIPMENT Assignment online
2. Equipment are : LCD  Lecture / submission
selected and Projector Video
used in (optional) Conference
accordance with  CBLM (e-
service  Overhead
CBLM)
requirements Projector
3. Product (optional)
freshness,  Computer
appearances and  Printer
eating qualities
are maintained in
accordance with SUPPLIES &
the established MATERIALS
standards and  Pen
procedures  Paper
4. Cakes are
marked or cut
portion-controlled
to minimize
wastage and in
accordance with
enterprise
specifications
and customer
preferences

LO5. STORE CAKES
CRITERIA METHODS
1. Cakes are stored  Store The  Discussion /  Written Test
in accordance gateaux, students/trainee Forum / Google
with tortes and s must be  Demonstration form
establishment’s Cakes / Video  Practical
provided with
standards and - Store at Presentation performance
the following:
procedures correct  Practical test
2. Storage methods temperature  PPE Exercises /  Interview /
are identified in and  TOOLS/ Assignment Video
accordance with conditions of EQUIPMENT  Lecture / Conference
a product storage : Video  Portfolio /
specifications  Computer Conference online
and established  Printer  CBLM (e- submission
standards and Refrigerator CBLM)  Work sample
procedures Airtight / online
containers submission
Display cabinets
or
temperature
controlled
cabinets
SUPPLIES &
MATERIALS
 Pen
 Paper
Packaging and
labeling
materials
Bakery products
Containers

UNIT OF COMPETENCY : PREPARE AND DISPLAY PETITS FOURS
MODULE TITLE : PREPARING AND DISPLAYING PETITS FOURS
required to be able to prepare and display and service a wide
range of petit fours including petit four glazes, marzipan-
based petit fours and caramelized fruits and nuts served as
petit fours, to a level of high and consistent quality.
NOMINAL DURATION : 20 hours.
LO1. Prepare iced petits fours
LO2. Prepare fresh petits fours
LO3. Prepare marzipan petits fours
LO4. Prepare caramelized petits fours
LO5. Display petits fours
LO6. Store petits fours

LO1. PREPARE ICED PETITS FOURS
CRITERIA METHODS
1. Sponges and  Prepare petit The  Independent  Written Test
bases are four bases students/trainee reading / Google
prepared, cut  Prepare and s must be  Discussion / form
and assemble Flavor fillings provided with Forum  Practical
according to
 Decorate the following:  Demonstration performance
standard recipes / Video test
petit fours  PPE
and enterprise
glace Presentation  Interview /
requirements and  TOOLS/  Practical Video
practices. EQUIPMENT Exercises / Conference
2. Fillings are : Assignment  Work sample
prepared with the  Computer  Lecture / / online
required flavors  LCD Video submission
and consistency. Projector Conference
3. Fondant icing is (optional)  CBLM (e-
brought in Measuring CBLM)
accordance with equipment
the required Set of knives
temperature and Rolling Pin
established Decorative
standards cutters
operating Molder
procedures. Pots and pans
4. Decorations are
designed and SUPPLIES &
used in MATERIALS
accordance with  Pen
the  Paper
establishment  Fresh fruits
standards and  Glazes
procedures.  Fondant icing
 Chocolate

LO2. PREPARE FRESH PETITS FOURS
CRITERIA METHODS
1. A selection of  Types of The  Discussion /  Written Test
small choux small choux students/trainee Forum / Google
paste shapes are paste s must be  Demonstration form
baked and / Video  Practical
decorated in  Types of provided with
Presentation performance
sweet paste the following:
accordance with  Practical test
established and fillings  PPE Exercises /  Portfolio /
standards and  Petit fours  TOOLS/ Assignment online
procedures. garnishes EQUIPMENT  Lecture / submission
2. Baked sweet : Video  Work sample
and glazes
paste are  Computer Conference / online
prepared and  LCD  CBLM (e- submission
blended in Projector CBLM)
accordance with (optional)
established Measuring
standards and equipment
procedures. Bake wares
3. Fillings are Pot and pans
prepared and Molder (tart)
used to the Pastry brusher
required flavors Piping tube
and consistency Pastry bag
4. Garnishes, Set of knives
glazes and Decorative
finished are used cutters
in accordance
with the SUPPLIES &
established MATERIALS
standards and  Pen
procedures.  Paper
 Fresh fruits
 Glazes
 Fondant icing
 Chocolate

LO3. PREPARE MARZIPAN PETITS FOURS
CRITERIA METHODS
1. Quality marzipan  Prepare The students/  Discussion /  Written Test
is flavored and and flavor trainees must Forum / Google
shaped to marzipan be provided with  Demonstration form
produce mini- / Video  Practical
sized fruits in  Glazing the following:
Marzipan  PPE
accordance with  Practical test
 Decorate  TOOLS/
enterprise and Exercises /  Portfolio /
client marzipan EQUIPMENT
Assignment online
:
requirements flavor  Lecture / submission
 Computer
2. Marzipan fruits Video  Work sample
are coated to  LCD Conference / online
preserve desired Projector
 CBLM (e- submission
eating (optional)
CBLM)
characteristics Measuring
and softened equipment
with egg whites, Bake wares
piped into Pot and pans
shapes and Molder (tart)
sealed/browned Pastry brusher
with applied heat, Piping tube
according to Pastry bag
enterprise Set of knives
practice Decorative
cutters
SUPPLIES &
MATERIALS
 Pen
 Paper
 Fresh fruits
 Glazes
 Fondant icing
 Chocolate

LO4. PREPARE CARAMELIZED PETITS FOURS
CRITERIA METHODS
1. Fresh fruits/fruit  Select fruits The  Discussion /  Written Test
segments are and nuts students/trainee Forum / Google
selected and  Preparing s must be  Demonstration form
coated with pale
provided with / Video  Practical
amber-colored coating for
fruits the following:
caramel or  Practical test
glazed or any  Coat  PPE Exercises /  Portfolio /
coating specified caramelized  TOOLS/ Assignment online
by the enterprise petit fours EQUIPMENT  Lecture / submission
2. Sandwich dried : Video  Work sample
fruits or nuts are  Computer Conference / online
filled with  LCD  CBLM (e- submission
flavored Projector CBLM)
marzipan and (optional)
coated with pale  Measuring
amber-colored equipment
caramel  Bake wares
according to  Pastry
specifications brusher
and enterprise  Piping tube
standards  Pastry bag
 Set of knives
 Decorative
cutters
SUPPLIES &
MATERIALS
 Pen
 Paper
 Fresh fruits
 Glazes
 Fondant icing
 Chocolate

LO5. DISPLAY PETITS FOUR
CRITERIA METHODS
1. Appropriate  Display The  Discussion /  Written Test
receptacles are petits four students/trainee Forum / Google
selected and glace s must be  Demonstration form
prepared for / Video  Practical
petits fours  Display provided with
petits four the following:
2. Petits fours are  Practical test
displayed sec  PPE Exercises /  Portfolio /
creatively to  TOOLS/ Assignment online
enhance EQUIPMENT  Lecture / submission
customer appeal : Video  Work sample
 Computer Conference / online
 LCD  CBLM (e- submission
Projector CBLM)
(optional)
Measuring
equipment
Bake wares
Pot and pans
Pastry brusher
Pastry bag
Set of knives
Decorative
cutters
SUPPLIES &
MATERIALS
 Pen
 Paper
 Chocolate
 Tulip paste
 Sugar lace
 Croquet

LO6. STORE PETITS FOUR
CRITERIA METHODS
1. Petits fours are  Standards The  Discussion /  Written Test
stored in required and students/trainees Forum / Google
temperatures procedures must be provided  Demonstration form
and conditions to in storing with the / Video  Practical
maintain and Presentation performance
following:
maximum eating packaging  Practical test
qualities, petit fours  PPE Exercises /  Portfolio /
appearance and  TOOLS/ Assignment online
freshness. EQUIPMENT:  Lecture / submission
2. Petits fours are  Computer Video  Work sample
packaged in  LCD Projector Conference / online
accordance with (optional)  CBLM (e- submission
established  Printer CBLM)
standards and  Display
procedures cabinets or
temperature
controlled
cabinets
 Refrigerator
 Packaging
materials
SUPPLIES &
MATERIALS
 Pen
 Paper

UNIT OF COMPETENCY : PRESENT DESSERTS
MODULE TITLE : PRESENTING DESSERTS
MODULE DESCRIPTOR : This unit deals with the various and specialized techniques of
desserts presentation required by patisserie in hospitality
enterprises.
LO1. Prepare and serve plated desserts.
LO2. Plans, prepare and present dessert buffet selection or plating
LO3. Store and package dessert

LO1. PREPARE AND SERVE PLATED DESSERTS
CRITERIA METHODS
1. Desserts are  Plan and The  Demonstration  Written Test
portioned and present students/trainees / Video / Google
presented dessert must be provided Presentation form
according to
display with the  Practical  Practical
product items, Exercises / performance
occasion and  Plan following:
Assignment test
enterprise appropriate  PPE  Lecture /  Written / Oral
standards and amount and  TOOLS/ Video Questioning
procedures variety for EQUIPMENT: Conference  Portfolio /
2. Desserts are event or  Computer  CBLM (e- online
plated and  LCD Projector CBLM) submission
service
decorated in (optional)  Work sample
accordance with period  Commercial / online
enterprise mixers and submission
standards and attachments
procedures  Whisks
 Beaters
 Spatulas
 Wooden
spoons
 Cutting
implements for
nuts and fruits
 Graters
 Scales,
 Measures
 Bowl cutters
 Piping bags
and
attachments
 Ovens
 Cake and
sponge tins
and moulds
SUPPLIES &
MATERIALS
 Pen
 Paper
 Milk
 Sugar
 Egg
 Flour
 Gelatin

LO2. PLAN, PREPARES AND PRESENT A DESSERT BUFFET SELECTION OR
PLATING
CRITERIA METHODS
1. Dessert buffet  Portion The  Discussion /  Written Test
services are desserts students/trainees Forum / Google
planned and  Plate and must be provided  Demonstration form
utilized according
with the / Video  Practical
to available present
and/or following:
facilities,  Practical test
equipment and decorate  PPE Exercises /  Interview /
customer/enterpri desserts  TOOLS/ Assignment Video
se requirements  Control EQUIPMENT:  CBLM (e- Conference
2. Variety of  Computer CBLM)  Written / Oral
service
desserts are  Printer Questioning
temperature  Commercial
prepared and  Portfolio /
arranged in of desserts mixers online
accordance with  Whisks
submission
enterprise  Beaters
 Spatulas  Work sample
standards and / online
procedures  Wooden
spoons submission
 Graters
 Scales
 Measures
 Bowl cutters
 Ovens
SUPPLIES &
MATERIALS
 Pen
 Paper
 Custard
 Pies
 Tarts
 Custard
 Meringue

LO3. STORE AND PACKAGE DESSERTS
CRITERIA METHODS
1. Desserts are  Portion, The  Independent  Written Test
stored in decorate, students/trainees reading / Google
accordance with and arrange must be provided  Discussion / form
the required
dessert with the Forum  Practical
temperature and
following:  Demonstration performance
customer’s display
/ Video test
specifications.  Standards  PPE Presentation  Portfolio /
2. Desserts are and  TOOLS/  Practical online
packaged in procedures EQUIPMENT: Exercises / submission
accordance with in storing  Computer Assignment  Work sample
established  Printer  Lecture / / online
and
standards and  Containers Video submission
procedures packaging  Display Conference
petit fours Cabinet
 Refrigerator  CBLM (e-
 Freezer CBLM)
SUPPLIES &
MATERIALS
Pen
Paper
Custard
Pies
Tarts
Custard
Meringue

What is Competency-Based Curriculum (CBC)
 A competency-based curriculum is a framework or guide for the

subsequent detailed development of competencies, associated
methodologies, training and assessment resources.
 The CBC specifies the outcomes which are consistent with the
requirements of the workplace as agreed through the industry or
community consultations.
 CBC can be developed immediately when competency standards exist.
 When competency standards do not exist, curriculum developers need

to clearly define the learning outcomes to be attained. The standard of
performance required must be appropriate to industry and occupational
needs through the industry/enterprise or specified client group
consultations.
These materials are available in both printed and electronic copies.
For more information please contact:

Technical Education and Skills Development Authority (TESDA)
Telephone Nos.: 893-8281, 817-4076 to 82 loc. 611, 630, 631 and 635 or
visit our website: www.tesda.gov.ph or the TESDA Regional or Provincial
Office nearest you.

CBC Bread and Pastry Production NC II

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COMPETENCY-BASED

BREAD AND PASTRY PRODUCTION NC II

A. Course Design ............................................................................................ 3-8

B. Modules of Instruction ............................................................................... 9-75

 BASIC COMPETENCIES ......................................................................... 9

 COMMON COMPETENCIES ................................................................. 27

 CORE COMPETENCIES ........................................................................ 50