Plan Training Session

Date Developed: Document No.
TESDA-BAP-02
October 2022 Issued by:
Date Revised:
BREAD AND TESDA REGION Page i of vii
PASTRY NC II Developed by:
XII OFFICE
PAMELA LYN B.
CASA Revision # 01
Plan
Training
Session
Date Developed: Document No. TESDA-BAP-02
Date Revised:
BREAD AND TESDA REGION Page ii of vii
XII OFFICE
PAMELA LYN B.
CASA Revision # 01
Date Revised:
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XII OFFICE
PAMELA LYN B.
CASA Revision # 01
Date Revised:
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XII OFFICE
PAMELA LYN B.
CASA Revision # 01
Date Revised:
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XII OFFICE
PAMELA LYN B.
CASA Revision # 01
Date Revised:
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XII OFFICE
PAMELA LYN B.
CASA Revision # 01
Date Revised:
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XII OFFICE
PAMELA LYN B.
CASA Revision # 01
Name: _______________________________ Date: ______________
Sample Data Gathering Instrument for Trainee’s

Characteristics
Please answer the following instrument according to the
characteristics described below. Encircle the letter of your choice that best
describes you as a learner. Blank spaces are provided for some data that
need your response.
Characteristics of learners
Language, Average grade in: Average grade in:

literacy and English Mathematics
numeracy (LL&N)
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
a. 75 to 79 e. 75 to 79
Cultural and Ethnicity/culture:

language a. Bla’an
background
b. Ilonggo
c. Bisaya
d. Ilocano
e. Hiligaynon
f. Maguindanawon
g. Others( please specify)_____________
Education & Highest Educational Attainment:

general a. Junior High School Graduate
knowledge
b. Senior High School Graduate
c. College Level
d. College Graduate
e. with units in Master’s degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Sex a. Male
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CASA Revision # 01
b. Female
Age Your age: _____
Physical ability 1. Disabilities(if any)_____________________
2. Existing Health Conditions (Existing illness
if any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________
Number of years as a competency trainer
Previous
experience with ______
the topic
Previous List down trainings related to your

learning qualification
experience ___________________________
___________________________
___________________________
National Certificates acquired and NC level
Training Level
completed ___________________________
___________________________
Special courses Other courses related to your qualification

a. Units in education
b. Master’s degree units in education
c. Others(please specify)
_________________________
Learning styles a. Visual - The visual learner takes mental

pictures of information given, so in order
for this kind of learner to retain
information, oral or written, presentations
of new information must contain diagrams
and drawings, preferably in color. The
visual learner can't concentrate with a lot
of activity around him and will focus better
and learn faster in a quiet study
environment.

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b. Kinesthetic - described as the students in

the classroom, who have problems sitting
still and who often bounce their legs while
tapping their fingers on the desks. They are
often referred to as hyperactive students
with concentration issues.
c. Auditory- a learner who has the ability to
remember speeches and lectures in detail
but has a hard time with written text.
Having to read long texts is pointless and
will not be retained by the auditory learner
unless it is read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities
where they can watch, listen and then
review what has happened.
f. Theorist - Learns most when ideas are
linked to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others(please specify)
___________________________

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CASA Revision # 01
FORM 1.1 SELF-ASSESSMENT CHECK
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.
BASIC COMPETENCIES
CAN I…? YE NO
S
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1. Obtain and convey workplace information. /
1.2. Complete relevant work-related documents. /
1.3. Participate in workplace meeting and discussion. /
2. WORK IN A TEAM ENVIRONMENT
a. Describe and identify team role and /
responsibility in a team.
b. Describe work as a team member. /
3. PRACTICE CAREER PROFESSIONALISM
3.1. Integrate personal objectives with organizational /
goals.
3.2. Set and meet work priorities. /
3.3. Maintain professional growth and development. /
4. PRACTICE OCCUPATIONAL HEALTH & SAFETY
4.1. Evaluate hazard and risks /
4.2. Control hazards and risks /
4.3. Maintain occupational health and safety /
awareness
COMMON COMPETENCIES
CAN I…? YE NO
S
1. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
1.1. Identify and access key sources of information /
on the industry
1.2. Access, apply and share industry information /

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COMMON COMPETENCIES
CAN I…? YE NO
S
1.3. Update continuously relevant industry /
knowledge
2. OBSERVE WORKPLACE HYGIENE PROCEDURES

2.1. Practice personal grooming and hygiene /
2.2. Practice safe and hygienic handling, storage and /
disposal of food , beverage and materials
3. PERFORM COMPUTER OPERATIONS
3.1. Identify and explain the functions, general features /
and capabilities of both hardware and software
undertaken
3.2. Prepare and use appropriate hardware and software /
according to task requirement
3.3. Use appropriate devices and procedures to transfer /
files/data
3.4. Produce accurate and complete data according to the
requirements
3.5. Maintain computer system
4. PERFORM WORKPLACE AND SAFETY PRACTICES
4.1. Practice workplace safety, security and hygiene /
systems, processes and operation
4.2. Respond appropriately to faults, problems and /
emergency situations
4.3. Maintain safe personal presentation standards /
5. PROVIDE EFFECTIVE CUSTOMER SERVICE
5.1. Apply effective verbal and non-verbal communication /
skills to respond to customer needs
5.2. Provide prompt and quality service to customer /
5.3. Handle queries promptly and correctly in line with /
enterprise standards
5.4. Handle customer complaints, evaluation and /
recommendations

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CORE COMPETENCIES
CAN I…? YE NO
S
1. PREPARE AND PRODUCE BAKERY PRODUCTS
1.1. Prepare bakery products /
1.2. Decorate and present bakery products /
1.3. Store bakery products /
2. PREPARE AND PRODUCE PASTRY PRODUCTS
2.1. Prepare pastry products /
2.2. Decorate and present pastry products /
2.3. Store pastry products /
3. PREPARE AND PRESENT GATEAUX, TORTES AND
CAKES
3.1. Prepare sponge and cakes /
3.2. Prepare and use fillings /
3.3. Decorate cakes /
3.4. Present cakes
3.5. Store cakes
4. PREPARE AND SERVE OTHER TYPES OF DESSERTS
4.1. Prepare other types of desserts /
4.2. Plan, prepare and conduct a dessert trolley /
presentation
4.3. Store and package desserts /
5. PREPARE AND DISPLAY PETITS FOURS
5.1. Prepare iced petits fours ∕
5.2. Prepare fresh petits fours /
5.3. Prepare marzipan petits fours /
5.4. Prepare caramelized petits fours /
5.5. Display petits fours /
5.6. Store petits fours /
Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.
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Evidences/Proof of Current Competencies(Sample)
Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation
Current
Proof/Evidence Means of validating
competencies
BASIC COMPETENCIES
UC1: Participate TOR Oral interview
in workplace CERT OF TRAINING Written exam
communication
Submitted copy of
Authenticated TOR
UC2: Work in a TOR Oral interview
team environment CERT OF TRAINING Written exam
Submitted copy of
Authenticated TOR
UC3: Practice TOR Oral interview
career CERT OF TRAINING Written exam
professionalism
Submitted copy of
Authenticated TOR
UC4: Practice TOR Oral interview
occupational CERT OF TRAINING Written exam
health & safety
Submitted copy of
Authenticated TOR
COMMON COMPETENCIES
UC1: Develop and TOR Oral interview
update industry CERT OF TRAINING Written exam
knowledge
Submitted copy of
Authenticated TOR
UC2: Observe TOR Oral interview
workplace hygiene CERT OF TRAINING Written exam
procedures
Submitted copy of
Authenticated TOR
UC3: Perform TOR Oral interview
computer CERT OF TRAINING Written exam
operations
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Submitted copy of
Authenticated TOR
UC4: Perform TOR Oral interview
workplace and CERT OF TRAINING Written exam
safety practices
Submitted copy of
Authenticated TOR
UC5: Provide TOR Oral interview
effective customer CERT OF TRAINING Written exam
service
Submitted copy of
Authenticated TOR

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

evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.
Form 1.3 Summary of Current Competencies Versus Required

Competencies (Sample)
Required Units of Current Training

Competency/Learning Competencies Gaps/Requirement
Outcomes based on s
CBC
BASIC COMPETENCIES
UC1: PARTICIPATE IN WORKPLACE COMMUNICATION
LO1. Obtain and LO1. Obtain and
convey convey workplace
workplace information.
information.
LO2. Complete LO2. Complete
relevant work relevant work related
related documents.
documents.
LO3. Participate in LO3. Participate in
workplace workplace meeting and
meeting and discussion.
discussion.
UC2: WORK IN A TEAM ENVIRONMENT
LO1. Describe and LO1. Describe and
identify team identify team role and
role and responsibility in a
responsibility in team.
a team.
LO2. Describe LO2. Describe work as
work as a team a team member.
member.
UC3: PRACTICE CAREER PROFESSIONALISM
LO1. Integrate LO1. Integrate
personal personal objectives
objectives with with organizational
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organizational goals.
goals.
LO2. Set and meet LO2. Set and meet
work priorities. work priorities.
LO3. Maintain LO3. Maintain
professional professional growth
growth and and development.
development.
UC4: PRACTICE OCCUPATIONAL HEALTH & SAFETY
LO1. Identify LO1. Identify hazards
hazards and and risks.
risks.
LO2. Evaluate LO2. Evaluate hazard
hazard and and risks
risks
LO3. Control LO3. Control hazards
hazards and and risks
risks
occupational occupational health
health and and safety awareness
safety
awareness
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirement
Outcomes based on s
CBC
COMMON COMPETENCIES
UC1: DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
LO1. Identify and LO1. Identify and
access key access key sources of
sources of information on the
information on industry
the industry
LO2. Access, apply LO2. Access, apply
and share and share industry
industry information
information
LO3. Update LO3. Update
continuously continuously relevant
relevant industry knowledge
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CASA Revision # 01
industry
knowledge
UC2: OBSERVE WORKPLACE HYGIENE PROCEDURES
LO1. Practice LO1. Practice personal
personal grooming grooming and hygiene
and hygiene
LO2. Practice safe LO2. Practice safe and
and hygienic hygienic handling,
handling, storage storage and disposal of
and disposal of food , beverage and
food , beverage materials
and materials
UC3: PERFORM COMPUTER OPERATIONS
LO1. Identify and LO1. Identify and
explain the explain the functions,
functions, general features and
general features capabilities of both
and capabilities hardware and software
of both undertaken
hardware and
software
undertaken
LO2. Prepare and LO2. Prepare and use
use appropriate appropriate hardware
hardware and and software
software according to task
according to requirement
task
requirement
LO3. Use LO3. Use appropriate
appropriate devices and
devices and procedures to transfer
procedures to files/data
transfer
files/data
LO4. Produce LO4. Produce accurate
accurate and and complete data
complete data according to the
according to the requirements
requirements

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computer computer system
system
UC4: PERFORM WORKPLACE AND SAFETY PRACTICES
LO1. Practice LO1. Practice
workplace safety, workplace safety,
security and hygiene security and hygiene
systems, processes systems, processes
and operation and operation
LO2. Respond LO2. Respond
appropriately to appropriately to faults,
faults, problems and problems and
emergency emergency situations
situations
LO3. Maintain safe LO3. Maintain safe
personal personal presentation
presentation standards
standards
UC5: PROVIDE EFFECTIVE CUSTOMER SERVICE
LO1. Apply effective LO1. Apply effective
verbal and non-verbal verbal and non-verbal
communication skills to communication skills
respond to customer to respond to
needs customer needs
LO2. Provide prompt and LO2. Provide prompt
quality service to and quality service to
customer customer
LO3. Handle queries LO3. Handle queries
promptly and correctly promptly and correctly
in line with enterprise in line with enterprise
standards standards
LO4. Handle customer LO4. Handle customer
complaints, evaluation complaints, evaluation
and recommendations and recommendations
Required Units of Current Competencies Training
Competency/Learning Gaps/Requirements
Outcomes based on CBC
CORE COMPETENCIES
UC1: PREPARE AND PRODUCE BAKERY PRODUCTS
LO1. Prepare LO1. Prepare bakery
bakery products
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products
LO2. Decorate and LO2. Decorate and
present bakery present bakery
products products
LO3. Store bakery LO3. Store bakery
products products
UC2: PREPARE AND PRODUCE PASTRY PRODUCTS

LO1. Prepare LO1. Prepare pastry
pastry products products
LO2. Decorate and LO2. Decorate and
present pastry present pastry
products products
LO3. Store pastry LO3. Store pastry
products products
UC3: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
LO1. Prepare LO1. Prepare
sponge and sponge and cakes
cakes
LO2. Prepare and LO2. Prepare and
use fillings use fillings
LO3. Decorate LO3. Decorate cakes
cakes
LO4. Present LO4. Present cakes
cakes
LO5. Store cakes LO5. Store cakes
UC4: PREPARE AND SERVE OTHER TYPES OF DESSERTS
LO1. Prepare other LO1. Prepare other
types of types of desserts
desserts
LO2. Plan, prepare LO2. Plan, prepare
and conduct a and conduct a
dessert trolley dessert trolley
presentation presentation
LO3. Store and LO3. Store and
package package desserts
desserts
UC5: PREPARE AND DISPLAY PETITS FOURS

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LO1. Prepare iced LO1. Prepare iced
petits fours petits fours
L02. Prepare fresh L02. Prepare fresh
petits fours petits fours
marzipan petits marzipan petits
fours fours
caramelized caramelized petits
petits fours fours
LO5. Display LO5. Display petits
petits fours fours
LO6. Store petits LO6. Store petits
fours fours

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Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.
Form No. 1.4: Training Needs (Sample)
Training Needs Module Title/Module of

Instruction
(Learning Outcomes)
UC 1: PREPARE AND PRODUCE
BAKERY PRODUCTS
LO1. Prepare bakery products
LO2. Decorate and present bakery
products
LO3. Store bakery products
UC 2: PREPARE AND PRODUCE
PASTRY PRODUCTS
LO1. Prepare pastry products 1.
LO2. Decorate and present pastry
products
LO3. Store pastry products
UC3: PREPARE AND PRESENT 2.
GATEAUX, TORTES AND CAKES
LO1 Prepare sponge and cakes 3.
LO2. Prepare and use fillings
LO3. Decorate cakes
LO4. Present cakes
LO5. Store cakes

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UC4: PREPARE AND SERVE OTHER
TYPES OF DESSERTS
LO1. Prepare other types of desserts
LO2. Plan, prepare and conduct a
dessert trolley presentation
LO3. Store and package desserts
UC5: PREPARE AND DISPLAY PETITS
FOURS
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

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SESSION PLAN
Sector : TOURISM
Qualification Title : BREAD AND PASTRY PRODUCTION NC II
Unit of Competency : PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
Module Title : PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES
LEARNING OUTCOMES:
1. Prepare sponge and cakes
2. Prepare and use fillings
3. Decorate cakes
4. Present cakes
5. Store cakes
A. INTRODUCTION:
The session covers the skills and knowledge required by patissiers to produce, fill, decorate and present range of
specialized sponges and cakes, where finish, decoration and presentation of high order is required.
B. LEARNING ACTIVITIES:
LO 1: Prepare Sponge And Cakes
Learning Content Method Presentation Practice Feedback Resources Time
1. Classification of ʘ Independent The trainee will Read Accomplish Refer answers ʘ Information sheet 30
the different learning information Sheet 3.1- self-check 1.3-1 with answer key 3.1-1 mins
types of sponge ʘ Group study 1 on Classification of 3.1-1 ʘ Self check and
and cakes the different types of answer key
sponge and cakes
ʘ E-media The trainee will view Answer written/oral Refer responses to ʘ Power point 30
presentation PowerPoint slides/video questions model answer slides/Video clips mins

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BREAD AND PASTRY NC II February 2012
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clips on the classification of ʘ Written/oral
the different types of questions with
sponge and cakes model answers
ʘ PC/Laptop
LCD Projector
2. Mixing methods ʘ Independent Read information Accomplish Refer answers 30
used for variety learning Sheet 3.1-2 on mixing self-check 3.1-2 with answer key ʘ Information sheet mins
of sponge and methods used for 3.1-2 3.1-2
cakes variety of sponge and ʘ written questions
cakes and answer key
Read and interpret Job Perform the The trainee will 30

Sheet 3.1-2 on mixing activity on Job evaluate output ʘ Job Sheet 3.1-2 mins
methods used for Sheet 3.1-2 on using ʘ Performance
variety of sponge and Configure performance checklist 3.1-2
cakes Peripheral criteria checklist ʘ
Devices 3.1-2
ʘ E-Media View power point Answer Refer responses ʘ Power point 30
presentation slides/Video Clips on written/oral to model answers slides/Video clips mins
the mixing methods questions ʘ Written/oral
used for variety of questions with
sponge and cakes model answers
ʘ PC/Laptop
ʘ LCD Projector
ʘ Mentoring The trainee observes the The trainee The ʘ Job sheet 3.1-2 1
trainer’s/ advanced performs the return trainee/trainer/advanc ʘ Performance criteria hour
trainee’s demonstration demonstration ed trainee evaluates checklist 3.1-2
using Job Sheet 3.1-2 in using Job Sheet on performance using ʘ PPE

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mixing methods used 3.1-2 Configure the performance ʘ Bake ware
for variety of sponge of Peripheral criteria checklist 3.1- ʘ Small hand tools
and cakes Devices 1.3-2 2 ʘ Large baking equipment
ʘ Lecture with The trainee will participate The trainee will The trainee will 30
discussion in the discussion on the accomplish the compare his/her mins
mixing methods used written test answer with the ʘ Written test
for variety of sponge answer key ʘ Answer key
and cakes
3. Specific ʘ Independent Read information Accomplish Refer answers 30
temperature learning Sheet 3.1-3 on specific self-check 3.1-3 with answer key ʘ Information sheet mins
used for temperature used for 3.1-3 3.1-3
different types different types of ʘ written questions
of sponge and sponge and cakes and answer key
cakes

Sheet 3.1-3 on specific activity on Job evaluate output mins
temperature used for Sheet 3.1-3 on using
different types of specific performance ʘ Job Sheet 3.1-3
sponge and cakes temperature criteria checklist ʘ Performance
used for 3.1-3 checklist 3.1-3
different types ʘ
of sponge and
cakes
the specific questions ʘ Written/oral
temperature used for questions with
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CASA Revision # 01
different types of model answers
sponge and cakes ʘ PC/Laptop
ʘ LCD Projector
ʘ Mentoring The trainee observes the The trainee
The 1
trainer’s/ advanced performs the return
trainee/trainer/advanc ʘ Job sheet 3.1-3 hour
trainee’s demonstration demonstration ed trainee evaluates ʘ Performance criteria
using Job Sheet 3.1-3 in using Job Sheet onperformance using checklist 3.1-3
specific temperature the performance ʘ PPE
3.1-3 specific
used for different types criteria checklist 3.1- ʘ Bake ware
temperature
of sponge and cakes 3 ʘ Small hand tools
used for
different types ʘ Large baking equipment
of sponge and
cakes
discussion in the discussion on the accomplish the compare his/her mins
specific temperature written test answer with the ʘ Written test
used for different types answer key ʘ Answer key
of sponge and cakes
LO 2: Prepare and Use Fillings
1. Types of fillings ʘ Independent The trainee will Read Accomplish Refer answers ʘ Information sheet 30
appropriate in a learning information Sheet 3.2- self-check 3.2-1 with answer key 3.2-1 mins
specific cake ʘ Group study 1 on Types of fillings 3.2-1 ʘ Self-check and
appropriate in a answer key
specific cake
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clips on the types of fillings ʘ Written/oral
appropriate in a specific questions with
cake model answers
ʘ PC/Laptop
LCD Projector
2. Filling and ʘ Independent Read information Accomplish Refer answers 30
assembling of learning Sheet 3.2-2 on Fill and self-check 3.1-3 with answer key ʘ Information sheet mins
cakes according assemble cakes 3.1-3 3.1-3
to the standard according to the ʘ written questions
recipe standard recipe and answer key
specifications specifications

Sheet 3.2-2 on Fill and activity on Job evaluate output mins
assemble cakes Sheet 3.1-3 on using
according to the specific performance ʘ Job Sheet 3.1-3
standard recipe temperature criteria checklist ʘ Performance
specifications used for 3.1-3 checklist 3.1-3
different types ʘ
of sponge and
cakes
Fill and assemble questions ʘ Written/oral
cakes according to the questions with
standard recipe model answers
specifications ʘ PC/Laptop
ʘ LCD Projector

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ʘ Mentoring The trainee observes the The trainee
The 1
trainer’s/ advanced performs the return
trainee/trainer/advanc ʘ Job sheet 3.1-3 hour
using Job Sheet 3.2-2 in using Job Sheet onperformance using checklist 3.1-3
Fill and assemble the performance ʘ PPE
3.1-3 specific
cakes according to the criteria checklist 3.1- ʘ Bake ware
temperature
standard recipe 3 ʘ Small hand tools
used for
specifications ʘ Large baking equipment
different types
of sponge and
cakes
discussion in the discussion on Fill accomplish the compare his/her mins
and assemble cakes written test answer with the ʘ Written test
according to the answer key ʘ Answer key
standard recipe
specifications
LO 3: Decorate Cakes
1. Identify specific ʘ Independent The trainee will Read Accomplish Refer answers ʘ Information sheet 30
decorations learning information Sheet 3.3- self-check 3.3-1 with answer key mins
3.3-1
appropriate for ʘ Group study 1 on Identification of 3.3-1
ʘ Self-check and
sponge and specific decorations
cakes appropriate for sponge answer key
and cakes
clips on the Identification ʘ Written/oral

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CASA Revision # 01
of specific decorations questions with
appropriate for sponge model answers
and cakes ʘ PC/Laptop
LCD Projector
2. Identify ʘ Independent The trainee will Read Accomplish Refer answers ʘ Information sheet 30
standard learning information Sheet 3.3- self-check 3.3-2 with answer key mins
3.3-2
recipes of icings ʘ Group study 2 on Identification of 3.3-2
ʘ Self-check and
and decorations standard recipes of
for sponge and icings and decorations answer key
cakes for sponge and cakes
clips on the Identification ʘ Written/oral
of standard recipes of questions with
icings and decorations model answers
for sponge and cakes ʘ PC/Laptop
LCD Projector
LO 4. Present Cakes
1. Identify the ʘ Independent The trainee will Read Accomplish Refer answers 30
product learning information Sheet 3.4- self-check 3.4-1 with answer key ʘ Information sheet mins
freshness, ʘ Group study 1 on Identification of 3.4-1 3.4-1
appearance, the product freshness, ʘ Self-check and
characteristics appearance, answer key
of prepared characteristics of
cakes prepared cakes
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clips on the Identification
of the product ʘ Written/oral
freshness, questions with
appearance, model answers
characteristics of ʘ PC/Laptop
prepared cakes LCD Projector
2. Cutting portion- ʘ Independent Read information Accomplish Refer answers 30
controlled to learning Sheet 3.4-2 on Cutting self-check 3.4-2 with answer key ʘ Information sheet mins
minimize the portion-controlled to 3.4-2 3.4-2
wastage of cake minimize the wastage ʘ written questions
of cake and answer key

Sheet 3.4-2 on Cutting activity on Job evaluate output mins
portion-controlled to Sheet 3.4-2 on using ʘ Job Sheet 3.4-2
minimize the wastage Cutting portion- performance ʘ Performance
of cake controlled to criteria checklist checklist 3.4-2
minimize the 3.4-2 ʘ
wastage of
cake
Fill and assemble questions ʘ Written/oral
cakes according to the questions with
standard recipe model answers
specifications ʘ PC/Laptop
ʘ LCD Projector
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CASA Revision # 01
trainer’s/ advanced performs the return trainee/trainer/advanc hour
using Job Sheet 3.4-2 on using Job Sheet on performance using checklist 3.4-2
Cutting the
Cutting portion- performance ʘ Packaging materials
3.4-2
controlled to minimize criteria checklist 3.4- ʘ Decorative materials and
portion-
the wastage of cake 2 equipment
controlled to
minimize the ʘ stands
wastage of
cake
discussion in the discussion on accomplish the compare his/her mins
Cutting portion- written test answer with the ʘ Written test
controlled to minimize answer key ʘ Answer key
the wastage of cake
LO 5. Store Cakes
1. Procedures of ʘ Independent Read information Accomplish Refer answers ʘ Information sheet 30
storing cake learning Sheet 3.5-1 on self-check 3.5-1 with answer key 3.5-1 mins
products Procedures of storing 3.5-1 ʘ written questions
cake products and answer key
Read and interpret Job Perform the The trainee will ʘ Job Sheet 3.5-1 30
Sheet 3.5-1 on activity on Job evaluate output ʘ Performance mins
Procedures of storing Sheet 3.5-1 on using checklist 3.5-1
cake products Procedures of performance ʘ
storing cake criteria checklist
products 3.5-1
Date Revised:
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CASA Revision # 01
Procedures of storing questions ʘ Written/oral
cake products questions with
model answers
ʘ PC/Laptop
ʘ LCD Projector
trainer’s/ advanced performs the return trainee/trainer/advanc ʘ Performance criteria hour
trainee’s demonstration demonstration ed trainee evaluates checklist 3.5-1
using Job Sheet 3.5-1 on using Job Sheet on performance using ʘ Cutting materials
Procedures of storing the performance ʘ Packaging materials
3.5-1
cake products criteria checklist 3.5- ʘ Refrigerator
Procedures of
1 ʘ Airtight containers
storing cake
products ʘ Display cabinets or
temperature-controlled
cabinets
discussion in the discussion on accomplish the compare his/her ʘ Written test mins
Procedures of storing written test answer with the ʘ Answer key
cake products answer key
 Written Test
 Actual Performance Test
 Oral Questioning
LO1: Prepare sponge and cakes

Date Revised:
Page 33 of 250
CASA Revision # 01
LO2: Prepare and use fillings
LO3: Decorate cakes
LO4: Present cakes
LO5: Store Cakes
Teachers’ Self-Reflection of the session:

Date Revised:
Page 34 of 250
CASA Revision # 01
PARTS OF A COMPETENCY-BASED LEARNING MATERIAL
References/Further Reading
Performance Criteria Checklist

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

BREAD AND Date Revised:
PASTRY Page 35 of 61
TESDA
PRODUCTION NC Developed by:
PAMELA LYN B. REGIONAL
II
CASA OFFICE XII
Revision # 01
BREAD AND PASTRY PRODUCTION NC II
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
BASIC COMPETENCIES
Participate in Participating in
1. workplace workplace 500311105
communication communication
Work in Team Working in team 500311106

2.
environment environment
Practice career Practicing career 500311107

3.
professional professional
Practice occupational Practicing occupational

4. health and safety health and safety 500311108
procedures procedures
COMMON COMPETENTIES
Developing and
Develop and update TRS311201
1. updating industry
industry knowledge
knowledge
Observe workplace Observing workplace TRS311202

2.
hygiene procedures hygiene procedures
Perform computer Performing computer TRS311203

3.
operation operations
Perform workplace and Performing workplace TRS311204

4.
safety practices and safety practices
Provide effective Providing effective TRS311205

5.
customer service customer service
CORE COMPETENCIES
TESDA
II
CASA OFFICE XII
Revision # 01
Preparing and
Prepare and produce TRS741379
1. producing bakery
bakery products
products
Preparing and
Prepare and produce TRS741380
2. producing pastry
pastry products
products
Prepare and present Preparing and

3. gateaux, tortes and presenting gateaux, TRS741342
cakes tortes and cakes
Prepare and display Preparing and TRS741344

4.
petits fours Displaying petits fours
5. Present desserts Presenting desserts TRS741343

TESDA
II
CASA OFFICE XII
Revision # 01
MODULE CONTENT
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, decoration and presentation
of high order is required.
NOMINAL DURATION: 25 HOURS
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Prepare sponge and cakes
2. Prepare and use fillings
3. Decorate cakes
4. Present cakes
5. Store cakes
ASSESSMENT CRITERIA:
1. Ingredients are selected, measured and weighed according recipe
requirements, enterprise practices and customer practices
2. Required oven temperature is selected to bake goods in accordance
with desired characteristics, standard recipe specifications and
enterprise practices.
3. Sponges and cakes are 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

TESDA
II
CASA OFFICE XII
Revision # 01
5. Sponges and cakes are cooled according to established standards and
procedures

TESDA
II
CASA OFFICE XII
Revision # 01
LEARNING OUTCOME NO. 1
PREPARE SPONGE CAKE
Contents:
1. Classification of the different types of sponge and cakes

2. Mixing methods used for variety of sponge and cakes
3. Specific temperature used for different types of sponge and cakes
Assessment Criteria
1. Required oven temperature is selected to bake goods in accordance

with desired characteristics, standard recipe specifications and
enterprise practices
2. Sponges and cakes are prepared according to recipe specifications,
techniques and conditions and desired product characteristics
3. Sponges and cakes are cooled according to established standards and
procedures
4. Appropriate equipment are used according to required pastry and
bakery products and standard operating procedures
Conditions
The participants will have access to:
1. Personal Protective Equipment

2. Bake ware
3. Small hand tools
4. Large equipment
Assessment Method:
1. Written test
2. Demonstration/observation with oral questioning
3. Oral interview
4. Portfolio
5. Third party report

TESDA
II
CASA OFFICE XII
Revision # 01
Learning Experiences
Learning Outcome 1
(PREPARE SPONGE AND CAKES)
Learning Activities Special Instructions

Read information sheet 3.1-1 Please read all the information
sheets, accomplish self-check and
Accomplish self-check 3.1-1 refer result with answer key.
Refer result with answer key 3.1-1 Please read and interpret all the
activity sheet and evaluate output
Read information sheet 3.1-2 using performance criteria
Accomplish self-check 3.1-2 checklist respectively.
View PowerPoint slides if necessary

Refer result with answer key 3.1-2
and participate in discussion.
Read information sheet 3.1-3
Accomplish self-check 3.1-3
Refer result with answer key 3.1-3

TESDA
II
CASA OFFICE XII
Revision # 01
Information Sheet 3.1-1
(Title)
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1.
2.
(Introductory Paragraph)
(Body)

TESDA
II
CASA OFFICE XII
Revision # 01
Self- Check ______
(Type of Test) : (Instruction)

TESDA
II
CASA OFFICE XII
Revision # 01
ANSWER KEY ____
1.
2.
3.
4.

TESDA
II
CASA OFFICE XII
Revision # 01
TASK SHEET _____
Title:
Performance Objective: Given (condition), ,you should be able to

(performance) following (standard).
Supplies/Materials :
Equipment :
Steps/Procedure:
1.
2.
3.
4.
Assessment Method:

TESDA
II
CASA OFFICE XII
Revision # 01
Performance Criteria Checklist ______
CRITERIA
YES NO
Did you….
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.

TESDA
II
CASA OFFICE XII
Revision # 01
JOB SHEET _____
Title:
Performance Objective: Given (condition), ,you should be able to

(performance) following (standard).
Supplies/Materials :
Equipment :
Steps/Procedure:
5.
6.
7.
8.
Assessment Method:

TESDA
II
CASA OFFICE XII
Revision # 01
Performance Criteria Checklist ______
CRITERIA
YES NO
Did you….
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.

TESDA
II
CASA OFFICE XII
Revision # 01
Evidence Plan
Competency
standard:
Unit of
competency:
Ways in which evidence will be collected:
[tick the column]
Demonstration &
Written Test
Questioning
The evidence must show that the trainee…













NOTE: *Critical aspects of competency
Prepared By: Date:
Checked By: Date:

TESDA
II
CASA OFFICE XII
Revision # 01
DEMONSTRATION CHECKLIST
Trainee’s Name:
Trainer’s Name:
Qualification:
Date of assessment:
Time of assessment:
Instructions for demonstration
Materials and equipment
 to show if evidence is
OBSERVATION
demonstrated
During the demonstration of skills, did the
Yes No N/A
trainee:
   
   
   
   
   
   
   
   
   
   
   
   
   
   
The trainee’s demonstration was:
Satisfactory  Not Satisfactory 

TESDA
II
CASA OFFICE XII
Revision # 01
TABLE OF SPECIFICATION
# of
Objectives/Content
Knowledge Comprehension Application items/
area/Topics
% of test
TOTAL
Written Test
TESDA
II
CASA OFFICE XII
Revision # 01
TESDA
II
CASA OFFICE XII
Revision # 01
Performance Test
Specific Instruction for the Trainee:
Qualification
Unit of Competency
General Instruction:
Specific Instruction:

TESDA
II
CASA OFFICE XII
Revision # 01
QUESTIONING TOOL
Satisfactory
Questions to probe the trainee’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1.  
2.  
3.  
4.  
Safety Questions
5.  
6.  
7.  
8.  
Contingency Questions
9.  
10.  
11.  
12.  
Job Role/Environment Questions  
13.  
14.  
15.  
16.  
Rules and Regulations  
17.  
18.  
19.  
20.  
The trainee’s underpinning  Satisfactory  Not
knowledge was: Satisfactory

TESDA
II
CASA OFFICE XII
Revision # 01
Templates for Inventory of Training Resources
Resources for presenting instruction
 Print Resources As per TR As per Remarks
Inventory
 Non Print Resources As per TR As per Remarks

Inventory
Resources for Skills practice of Competency #1

______________________________
 Supplies and Materials As per TR As per Remarks
Inventory
 Tools As per TR As per Remarks

Inventory
 Equipment As per TR As per Remarks

Inventory

TESDA
II
CASA OFFICE XII
Revision # 01
Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.
CBT SHOP LAY-OUT

TESDA
II
CASA OFFICE XII
Revision # 01

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Date Developed: Document No.

Sample Data Gathering Instrument for Trainee’s

Language, Average grade in: Average grade in:

Cultural and Ethnicity/culture:

Education & Highest Educational Attainment:

Previous List down trainings related to your

Special courses Other courses related to your qualification

Learning styles a. Visual - The visual learner takes mental

Date Developed: Document No. TESDA-BAP-02

b. Kinesthetic - described as the students in

Date Developed: Document No. TESDA-BAP-02

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

Date Developed: Document No. TESDA-BAP-02

2. OBSERVE WORKPLACE HYGIENE PROCEDURES

Date Developed: Document No. TESDA-BAP-02

Form 1.2: Evidence of Current Competencies acquired related to

Date Developed: Document No. TESDA-BAP-02

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

Form 1.3 Summary of Current Competencies Versus Required

Required Units of Current Training

Date Developed: Document No. TESDA-BAP-02

UC2: PREPARE AND PRODUCE PASTRY PRODUCTS

Date Developed: Document No. TESDA-BAP-02

Date Developed: Document No. TESDA-BAP-02

Form No. 1.4: Training Needs (Sample)

Training Needs Module Title/Module of

Date Developed: Document No. TESDA-BAP-02

Date Developed: Document No. TESDA-BAP-02

Date Developed: Document No. TESDA-BAP-02

Read and interpret Job Perform the The trainee will 30

Date Developed: Document No. TESDA-BAP-02

Read and interpret Job Perform the The trainee will 30

Read and interpret Job Perform the The trainee will 30

Date Developed: Document No. TESDA-BAP-02

Date Developed: Document No. TESDA-BAP-02

Read and interpret Job Perform the The trainee will 30

LO1: Prepare sponge and cakes

Date Developed: Document No. TESDA-BAP-02

Teachers’ Self-Reflection of the session:

Date Developed: Document No. TESDA-BAP-02

Performance Criteria Checklist

Self Check Answer Key

Learning Outcome Summary

Date Developed: Document No. TESDA-BAP-02

No. Unit of Competency Module Title Code

Work in Team Working in team 500311106

Practice career Practicing career 500311107

Practice occupational Practicing occupational

Observe workplace Observing workplace TRS311202

Perform computer Performing computer TRS311203

Perform workplace and Performing workplace TRS311204

Provide effective Providing effective TRS311205

Prepare and present Preparing and

Prepare and display Preparing and TRS741344

5. Present desserts Presenting desserts TRS741343

Date Developed: Document No. TESDA-BAP-02

UNIT OF COMPETENCY: PREPARE AND PRESENT GATEAUX, TORTES

MODULE TITLE PREPARING AND PRESENTING GATEAUX,

MODULE DESCRIPTOR: The module covers the skills and knowledge

NOMINAL DURATION: 25 HOURS

Date Developed: Document No. TESDA-BAP-02

Date Developed: Document No. TESDA-BAP-02

1. Classification of the different types of sponge and cakes