Competency Based Curriculum Bread and Pa

COMPETENCY
BASED
CURRICULUM
BREAD AND
PASTRY
PRODUCTION NC II
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
COURSE DESIGN
BREAD AND PASTRY PRODUCTION II
COURSE DESIGN
COURSE TITLE : BREAD AND PASTRY PRODUCTION NC II
NOMINAL DURATION : BASIC 37 hours

COMMON 18 hours
CORE 105 hours
SLI 29 hours
TOTAL 189 HOURS
COURSE DESCRIPTION :
This course designed to enhance the knowledge, skills and attitude in bread and pastry
production to prepare and present desserts; prepare and display petits fours in accordance
with industry standards. It covers the basic, common and core competencies.
To obtain this, all units prescribed for this qualification must be achieved:
ENTRY REQUIREMENTS :
Trainees or students who wants to entry into these qualifications should possess the
following requirements:
 Can communicate in basic English either oral and written;

 At least high school graduate;
 Physically and mentally fit;
 With good moral character; and
 Can perform basic mathematical computation;
 With pleasing personality
COURSE STRUCTURE:
BASIC COMPETENCIES
(37 hours)
UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Particip 1.1 Participati 1.1.1 Obtain and convey 6 hours
ate in ng in workplace workplace information
workplace communication 1.1.2 Perform duties following
communication workplace instructions
1.1.3 Complete relevant work
related documents
2. Work in 2.1 Working 2.1.1 Describe team role and 3 hours
a team in a team scope
environment environment 2.1.2 Identify one’s role and
responsibility within team
2.1.3 Work as team member
3. Solve/ 3.1 Solving/ 3.1.1 Identify routine problems 3 hours
address routine addressing 3.1.2 Look for solutions to
problems routine routine problems
problems 3.1.3 Recommend solutions to
problems
4. Develop 4.1 Developin 4.1.1 Manage one’s emotion 3 hours
career and life g career and 4.1.2 Develop reflective
decisions real life practice
decisions 4.1.3 Boost self-confidence
and develop self-
regulation
5. Contrib 5.1 Contributi 5.1.1 Identify opportunities to 3 hours
ute to ng to workplace do things better
workplace innovation 5.1.2 Discuss and develop
innovation ideas with others
5.1.3 Integrate ideas for
change in the workplace
6. Present 6.1 Presentin 6.1.1 Gather data/ information 8 hours
relevant g relevant 6.1.2 Assess gathered
information information data/information
6.1.3 Record and present
information
7. Practice 7.1 Practicing 7.1.1 Identify OSH compliance 4 hours

occupational occupational requirements
safety and safety and 7.1.2 Prepare OSH
health policies health policies requirements for compliance
and procedures and procedures 7.1.3 Perform task in
accordance with relevant OSH
policies and procedures
8. Exercis 8.1 Exercisin 8.1.1 Identify the efficiency 3 hours
e Efficient and g efficient and and effectiveness of resource
Effective effective utilization
Sustainable sustainable 8.1.2 Determine causes of
Practices in the practices in the inefficiency and/or
Workplace workplace ineffectiveness of resource
utilization
8.1.3 Convey inefficient and
ineffective environmental
practices
UNIT OF NOMINAL
COMPETENCY DURATION
9. Practice 9.1 Practicing 9.1.1 Apply entrepreneurial 4 hours
Entrepreneurial entrepreneurial workplace best practices
Skills in the skills in the 9.1.2 Communicate
Workplace workplace entrepreneurial workplace best
practices
9.1.3 Implement cost-effective
operations
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
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
UNIT OF NOMINAL
COMPETENCY DURATION
and recommendations
CORE COMPETENCIES
(105 hours)
UNIT OF NOMINAL
COMPETENCY DURATION
1. Prep 1.1 Preparing 1.1.1 Prepare bakery products 25 hours
are and and producing 1.1.2 Decorate and present
produce bakery bakery bakery products
products products 1.1.3 Store bakery products
2. Prep 2.1 Preparing and 2.1.1 Prepare pastry products 25 hours
are and producing 2.1.2 Decorate and present
produce pastry pastry products pastry products
products 2.1.3 Store pastry products
3. Prep 2.1 Preparing and 3.1.1 Prepare sponge and 25 hours
are and present presenting cakes
gateaux, tortes gateaux, tortes 3.1.2 Prepare and use fillings
and cakes and cakes 3.1.3 Decorate cakes
3.1.4 Present cakes
3.1.5 Store cakes
4. Prep 4.1 Preparing and 4.1.1 Prepare iced petits fours 20 hours
are and display displaying 4.1.2 Prepare fresh petits fours
petits fours petits fours 4.1.3 Prepare marzipan petits
fours
4.1.4 Prepare caramelized
petits fours
4.1.5 Display petits fours
4.1.6 Store petits fours
5. Pres 5.1 Presenting 5.1.1 Prepare and serve plated 10 hours
ent desserts desserts desserts
5.1.2 Plan, prepare and
present dessert buffet
selection or plating
5.1.3 Store and package
desserts
ASSESSMENT METHODS:
 Direct observation and questioning
 Oral interview and written test
 Portfolio
 Third party reports
 Practical demonstration
 Simulation activities or role play
COURSE DELIVERY:
 Group discussion
 Interaction
 Self-paced/modular
 Lecture/discussion
 Practical demonstration
 Supervised Industry Training/On-the-Job Training
TOOLS EQUIPMENT MATERIALS

QTY DESCRIPTION QTY DESCRIPTION QTY DESCRIPTION
12 Measuring cup, solid 6 Commercial Mixers with Cake flour

complete attachments
12 Measuring cup, liquid 1 Mechanical dough Bread flour
(250 & 500ml) roller
25 Measuring spoon 1 Decker Oven All purpose
3 Cake turn table 1 Compressor Sugar
20 Decorative tips 1 Dough cutter Yeast
6 Rolling pins 1 Refrigerator 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 Whole wheat, rye, multi
sets set ) grain
6 Wire whisk Cream cheese
6 Muffin pan, small 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 1x8x8 TRAINING MATERIALS
6 Round pan  Wilton decorating
6,8,10,12,14,16 magazine
6 Pie pan  Housekeeping
Baking Book
6 Flour sifter
6 Strainer
3 Double boiler
Piping bags
Coupler
Resources:
TRAINING FACILITIES:
The Bread and Pastry Production workshop must be of concrete structure. Based on
the class size of 25 students/trainees, the space requirements for the teaching/learning and
circulation areas are as follows:
Total Area in Sq.

Space Requirements Size in Meters Area in Sq. Meters
Meters
Lecture/ Demo Area 8x5m 40 sq. m. 40 sq. m
Student/trainee
1x1m 1 sq. m 25 sq. m
working space
Laboratory 8 x 5 sq. m. 40 sq. m. 40 sq. m.
Learning Resource
3 x5 sq. m. 15 sq. m. 15 sq. m.
Center
Facilities/Equipment/
36 sq. m.
Circulation Area
Total: 156 sq. m.
TRAINER’S QUALIFICATIONS:
 Must have completed a Trainers Training Methodology Course (TM II) or its equivalent
 Must have at least 2 years industry experience
 Must be a holder of a Bread and Pastry Production NC level II or equivalent
 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
 Proficient in bakery/pastry productions (for Bread and Pastry Production trainers)
MODULES OF INSTRUCTION
BASIC COMPETENCIES
BREAD AND PASTRY PRODUCTION NC II

UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATIONS
MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATIONS
MODULE DESCRIPTOR : This unit covers the knowledge, skills and attitudes required to
gather, interpret and convey information in response to
workplace requirements.
NOMINAL DURATION : 6 hours
QUALIFICATION LEVEL : NC II
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the students/ trainees must be able to:
LO1. Obtain and convey workplace information
LO2. Perform duties following workplace instructions.
LO3. Complete relevant work related documents

DETAILS OF LEARNING OUTCOME:
LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION

ASSESSMENT CRITERIA CONTENTS CONDITIONS METHODOLOGI ASSESSMENT
ES METHODS
 Specific relevant  Parts of speech The students/  Group  Written test
information is accessed trainees must be discussion/int  Practical
from appropriate  Sentence provided with the eraction performance
sources. construction following:  A test
ssignment  Interview
 Effective questioning  Effective  Writing method
and active listening and communication materials (pen  Competency-
speaking skills are used & paper) based
to gather and convey learning
information. References materials
(books) method
 Appropriate medium is
used to transfer  Manuals
information and ideas.
 Appropriate non-verbal
communication is used.
 Appropriate lines of
communication with
superiors and
colleagues are
identified and
followed.
 Defined work
procedures for the
location and storage
of information are
used.
 Personnel interaction
is carried out clearly
and concisely.
L02. PERFORM DUTIES FOLLOWING WORKPLACE INSTRUCTIONS
ASSESSMENT CRITERIA CONTENTS CONDITIONS METHODOLOGIE ASSESSMENT
S METHODS
1. Written notices and • Sentence The students • Group • Written test
instructions are read construction /trainees must be discussions/inte • Practical /
and interpreted in • Technical writing provided with the raction performance
accordance with • Recording following: • Assignment test
organizational information method • Interview
guidelines.  Paper • Competency-
2. Routine written  Pencils/ball pen based learning
instruction are  References materials
followed based on (books) method
established  Manuals
procedures.
3. Feedback is given to
workplace supervisor-
based
instructions/informatio
n received
4. Workplace
interactions are
conducted in a
courteous manner
5. Where necessary,
clarifications about
routine workplace
procedures and
matters concerning
conditions of
employment are
sought and asked
from appropriate
sources
6. Meetings outcomes
are interpreted and
implemented
LO3. COMPLETE RELEVANT WORK RELATED DOCUMENTS

S METHODS
 Range of forms  Basic The students/ • Group • Written test
relating to mathematics trainees must be discussion/inter • Practical!
conditions of provided with the action performance
employment are  Technical following: • Assignment test
completed writing method • Interview
accurately and • Paper • Competency-
legibly.  Types of forms • Pencils / ball based learning
 Workplace data is pen materials
recorded on • Reference method
standard workplace books
forms and Manuals
documents.
 Basic mathematical
process is used for
routine
calculations.
 Errors in recording
information on
forms. Documents
are identified and
rectified.
 Reporting
requirements to
superior are
completed
according to
enterprise
guidelines.
UNIT OF COMPETENCY : WORK IN A TEAM ENVIRONMENT
MODULE TITLE : WORKING IN A TEAM ENVIRONMENT
MODULE DESCRIPTOR : This unit covers the skills, knowledge and attitudes to identify
role and responsibility as a member of a team.
Upon completion of this module the students/ trainees must be able to:
LO1. Describe team role and scope.
LO2. Identify one’s role and responsibility within a team.
LO3. Work as a team member.

LO1. DESCRIBE AND IDENTIFY TEAM ROLE AND SCOPE

ES METHODS
1. The role and objective • Team role. The students/ • Lecture  Role playing
of the team is identified • Relationship and trainees must be /Discussion  Case Study
from available sources responsibilities provided with the  Group Work  Written Test
of information. • Role and following:  Individual
responsibilities with Work
2. Team parameters, team environment.  SOP of  Role play
reporting relationships • Relationship within workplace
and responsibilities are a team.  Job
identified from team procedures
discussions and  Client /
appropriate external supplier
sources. instructions
 Quality
standards
 Organizational
or external
personnel
LO2. IDENTIFY ONE’S ROLE AND RESPONSIBILITY WITHIN A TEAM
S METHODS
1. Individual roles and • Communication The students/ • Role play
responsibilities within process trainees must be  Lecture / • Role play
the team environment • Team structure / provided with the Discussion  Written Test
are identified. team roles following:
• Group planning
2. Roles and objectives of and decision • SOP of
the team is identified making workplace
from available sources • Job procedures
of information • Organization or
external
3. Team parameters, personnel
reporting relationships
and responsibilities are
identified based on
team discussions and
appropriate external
sources.
LO3. WORK AS A TEAM MEMBER
S METHODS
1. Effective and appropriate  Communication The students/ • Role play
forms of communications process trainees must be Lecture / • Role play
are used and interactions  Workplace provided with the Discussion Written Test
undertaken with team communication following:
members based on protocol
company practices. • SOP of
 Team planning and
workplace
2. Effective and appropriate decision making • Materials
contributions made to  Team thinking relevant to the
complement team  Team roles proposed
activities and objectives,  Process of team activity or task
based on workplace development
context Workplace context
3. Protocols in reporting are
observed based on
standard company
practices
4. Contribute to the
development of team
work plans based on an
understanding of team’s
role and objectives
UNIT OF COMPETENCY : SOLVE/ADDRESS GENERAL WORKPLACE PROBLEMS
MODULE TITLE : SOLVING/ADDRESSING GENERAL WORKPLACE

PROBLEMS
MODULE DESCRIPTOR : This unit covers the knowledge, skills and required to apply
problem-solving techniques to determine the origin of problems
and plan for their resolution. It also includes addressing
procedural problems through documentation, and referral.
Upon completion of this module, the trainee/student must be able to:
LO1. Identify routine problems
LO2. Look for solutions to routine problems
LO3. Recommend solutions to problems

LO1. IDENTIFY ROUTINE PROBLEMS

ASSESSMENT CRITERIA CONTENTS CONDITIONS METHODOLOG ASSESSMENT
IES METHODS
1. Routine problems or • Current industry The students/ • Group • Case
procedural problem hardware and trainees must discussion Formulation
areas are identified software products be provided • Lecture • Life narrative
2. Problems to be and services with the •Demonstration Inquiry
investigated are • Industry following: • Role playing (Interview)
defined and maintenance,  Standardized
determined service and  Workplace test
3. Current conditions of helpdesk practices,  Industry
the problem are processes and standard
identified and procedures diagnostic tools
documented. • Industry standard  Industry
diagnostic tools maintenance,
• Malfunctions and service and
resolutions helpdesk
practices,
processes and
procedure
manual
LO2. LOOK FOR SOLUTIONS TO ROUTINE PROBLEMS
ES METHODS
1. Potential solutions to • Current industry The students/ • Group • Case
problem are identified hardware and trainees must be discussion Formulation
2. Recommendations software products provided with the • Lecture • Life narrative
about possible and services following: •Demonstration Inquiry
solutions are  Industry service • Role playing (Interview)
developed, and helpdesk  Workplace  Standardized
documented, ranked practices,  Industry test
and presented to processes and standard
appropriate person for procedures diagnostic tools
decision.  Operating systems  Industry
 Industry standard maintenance,
diagnostic tools service and
 Malfunctions and helpdesk
resolutions, practices,
 Root cause processes and
analysis procedure
manual
L03. RECOMMEND SOLUTIONS TO PROBLEMS
ES METHODS
1. Implementation of • Standard The students/ • Group • Case
solutions are planned procedures trainees must be discussion Formulation
2. Evaluation of • Documentation provided with the • Lecture • Life narrative
implemented procedures following: •Demonstration Inquiry
solutions are planned • Role playing (Interview)
3. Recommended  Workplace  Standardized
solutions are  Industry test
documented and standard
submit to appropriate diagnostic tools
person for  Industry
confirmation maintenance,
service and
helpdesk
practices,
processes and
procedure
manual
UNIT OF COMPETENCY : DEVELOP CAREER AND LIFE DECISIONS
MODULE TITLE : DEVELOPING CAREER AND LIFE DECISIONS
MODULE DESCRIPTOR : This unit covers the knowledge, skills, and attitudes in managing
one’s emotions, developing reflected practice, and boosting self-
confidence and developing self-regulation.

.
LO1. Manage one’s emotion
LO2. Develop reflective practice
LO3. Boost self-confidence and develop self-regulation

LO1. MANAGE ONE’S EMOTION

ES METHODS
1. Self-management • Self-management The students/ • discussion • Demonstration
strategies are identified. strategies that trainees must be  Interactive or simulation
2. Skills to work assist in regulating provided with the lecture with oral
independently and to behavior and following: • Brain storming questioning
show initiative, to be achieving personal • Demonstration • Case problems
conscientious, and and learning goals. • Workplace • Role-playing involving
persevering in the face  Enablers and • Learning workplace
of setbacks and barriers in Guides diversity issues
frustrations are achieving • Handouts
developed. personal and • OHS Indicators
3. Techniques for career goals
effectively handling  Techniques in
negative emotions and handling
unpleasant situation in negative
the workplace are emotions and
examined. unpleasant
situation in the
workplace
LO2. DEVELOP REFLECTIVE PRACTICE
S METHODS
1.Personal strengths and • Basic SWOT The students/ • discussion • Demonstration
achievements, based on analysis trainees must be  Interactive or simulation
self-assessment • Strategies to provided with the lecture with oral
strategies and teacher improve one’s following: • Brain storming questioning
feedback are attitude in the • Demonstration • Case problems
contemplated workplace • Workplace • Role-playing involving
2.Progress when seeking • Gibb’s Reflective • Learning workplace
and responding to Cycle/Model Guides diversity issues
feedback from teachers (Description, • Handouts
to assist them in Feelings, • OHS Indicators
consolidating strengths, Evaluation,
addressing weaknesses Analysis,
and fulfilling their Conclusion, and
potential are monitored. Action)
3.Outcomes of personal
and academic challenges
by reflecting on previous
problem solving and
decision-making
strategies and feedback
from peer and teachers
are predicted.
L03. BOOST SELF-CONFIDENCE AND DEVELOP SELF-REGULATION

S METHODS
1.Efforts for continuous • Four components The students/ • Small group • Written
self-improvement are of self-regulation trainees must be discussion • Interview
demonstrated. based on Self- provided with the  Interactive • Case/situation
2.Counter-productive Regulation following: Lecture analysis
tendencies at work are Theory (SRT)  Brainstorming • Simulation
eliminated. • Personality • Workplace  Demonstratio
3.Positive outlook in life is Development • Learning n
maintained. Concept Guides  Role play
• Self-help • Handouts
concept. • OHS Indicators
-
UNIT OF COMPETENCY : CONTRIBUTE TO WORKPLACE INNOVATION
MODULE TITLE : CONTRIBUTING TO WORKPLACE INNOVATION
make a pro-active and positive contribution to workplace
innovation.
LO1: Identify opportunities for improvement to do things better
LO2: Discuss and develop ideas with others
LO3: Integrate ideas for change in the workplace.

LO1. IDENTIFY OPPORTUNITIES TO DO THINGS BETTER

S METHODS
1. Opportunities for • Roles of individuals The students/ • Interactive • Written/Oral
improvement are in suggesting and trainees must be • Lecture examination
identified proactively in making provided with the • Appreciative • Practical
own area of work improvements following:  Inquiry demonstration
2. Information are gathered • Positive impacts  Demonstration
and reviewed which may and challenges in • Manuals  Group work
be relevant to ideas and innovation • Handbook
which might assist in  Types of safety and
gaining support for idea. changes and security
. responsibility • Report (sample)
 Seven habits of
highly effective
people.
LO2. DISCUSS AND DEVELOP IDEAS WITH OTHERS
ASSESSMENT CRITERIA CONTENTS CONDITIONS METHODOLOGIES ASSESSMENT
METHODS
1. People could provide • Roles of individuals The students/ • Interactive • Written/Oral
input to ideas for in suggesting and trainees must be • Lecture examination
improvements are making provided with the • Appreciative  Practical
identified. improvements following:  Inquiry demonstration
2. Ways of approaching • Positive impacts  Demonstration
people to begin sharing and challenges in • Manuals  Group work
ideas are selected. innovation • Handbook
3. Meeting is set with  Types of safety and
relevant people. changes and security
4. Ideas for follow up are responsibility • Report (sample)
review and selected Seven habits of
based on feedback. highly effective
5. Critical inquiry method is people
used to discuss and
develop ideas with
others.
L03. INTEGRATE IDEAS FOR CHANGE IN THE WORKPLACE

METHODS
1. Critical inquiry method • Roles of individuals The students/ • Interactive • Written/Oral
is used to integrate in suggesting and trainees must be • Lecture examination
different ideas for making provided with the • Appreciative Practical
change of key people. improvements following:  Inquiry demonstration
2. Summarizing, analyzing • Positive impacts  Demonstration
and generalizing skills and challenges in • Manuals  Group work
are used to extract innovation • Handbook
salient points in the  Types of safety and
pool of ideas. changes and security
3. Reporting skills are responsibility • Report (sample)
likewise used to Seven habits of
communicate results. highly effective
4. Current issues and people
concerns on the
systems, processes
and procedures, as well
as the need for simple
innovative practices are
identified.
UNIT OF COMPETENCY : PRESENT RELEVANT INFORMATION
MODULE TITLE : PRESENTING RELEVANT INFORMATION
present data/information appropriately.
LO1: Gather data/information
LO2: Assess gathered data/information
LO3: Record and present information

LO1. GATHER DATA/INFORMATION

S METHODS
1. Evidence, facts and • Organizational The students/ • Interactive • Written/Oral
information are collected. protocols trainees must be • Lecture examination
2. Evaluation, terms of • Confidentiality provided with the • Appreciative • Practical
reference and conditions  Accuracy following:  Inquiry demonstration
are reviewed to  Business  Demonstration
determine whether mathematics and • Manuals  Group work
data/information falls statistics • Handbook
within project scope.  Data/analysis safety and
. techniques/proce security
dures • Report (sample)
 Reporting
requirements to
a range of
audiences.
 Legislation,
policy and
procedures
relating to the
conduct of
evaluation
 Organizational
values, ethics
and codes of
conduct
LO2. ASSESS GATHERED DATA/INFORMATION
METHODS
1. Validity of  Data/analysis The students/ • Interactive • Written/Oral
data/information is techniques/proce trainees must be • Lecture examination
assessed. dures provided with the • Appreciative  Practical
2. Analysis techniques are  Reporting following:  Inquiry demonstration
applied to assess requirements to  Demonstration
data/information. a range of • Manuals  Group work
3. Trends and anomalies audiences. • Handbook
are identified.  Legislation, safety and
4. Data analysis policy and security
techniques and procedures • Report (sample)
procedures are relating to the
documented. conduct of
5. Recommendations are evaluation
made on areas of  Organizational
possible improvement. values, ethics
and codes of
conduct
L03. RECORD AND PRESENT INFORMATION
METHODS
1. Studied • Data anlysis The students/ • Interactive • Written/Oral
data/information are techniques/proced trainees must be • Lecture examination
recorded. ures provided with the • Appreciative Practical
2. Recommendations are • Reporting following:  Inquiry demonstration
analyzed for action to requirements to a  Demonstration
ensure they are range of audiences • Manuals  Group work
compatible with the  Legislations, • Handbook
project’s scope and policy and safety and
terms of reference. procedures security
3. Interim and final reports relating to the • Report (sample)
are analyzed and conduct of
outcomes are evaluations
compared to the criteria  Organizational
established at the values, ethics
outset and codes of
4. Findings are presented conduct
to stakeholders.
UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL SAFETY AND HEALTH
POLICIES AND PROCEDURES
MODULE TITLE : PRACTICING OCCUPATIONAL SAFETY AND HEALTH

POLICIES AND PROCEDURES
identify OSH compliance requirements, prepare OSH
requirements for compliance, perform tasks in accordance with
relevant OSH policies and procedures.
LO1: Identify OSH compliance requirements
LO2: Prepare OSH requirements for compliance
LO3: Perform tasks in accordance with relevant OSH policies and procedures
LO1. IDENTIFY OSH COMPLIANCE REQUIREMENTS

S METHODS
1. Relevant OSH  OSH preventive The students/ • Interactive • Written/Oral
requirements, and control trainees must be • Lecture examination
regulations, policies and requirements provided with the • Appreciative • Practical
procedures are identified  Hierarchy of following:  Inquiry demonstration
in accordance with controls  Demonstration
workplace policies and  Hazard • Manuals  Group work
procedures. Prevention and • Handbook
2. OSH activity non- control safety and
conformities are  General OSH security
conveyed to appropriate principles • Report (sample)
personnel  Work standards
3. OSH preventive and and procedures
control requirements are  Safe handling
identified in accordance procedures of
with OSH work policies tools, equipment
and procedures. and materials
.
 Standard
emergency plan
and procedures
in the workplace
LO2. PREPARE OSH REQUIREMENTS FOR COMPLIANCE
METHODS
1. OSH work activity  Resources The students/ • Interactive • Written/Oral
material, tools and necessary to trainees must be • Lecture examination
equipment execute provided with the • Appreciative  Practical
requirements are hierarchy of following:  Inquiry demonstration
identified in controls  Demonstration
accordance with  General OSH • Manuals  Group work
workplace policies and principles • Handbook
procedures.  Work standards safety and
2. Required OSH and procedures security
materials, tools and  Safe handling • Report (sample)
equipment are procedures of
acquired in accordance tools, equipment
with workplace policies and materials
and procedures.  Different OSH
3. Required OSH control measures
materials, tools and
equipment are
arranged/ placed in
accordance with OSH
work standards
L03. PERFORM TASKS IN ACCORDANCE WITH RELEVANT OSH POLICIES AND
PROCEDURES
METHODS
1. Relevant OSH work  OSH work The students/ • Interactive • Written/Oral
procedures are standards trainees must be • Lecture examination
identified in  Industry related provided with the • Appreciative Practical
accordance with work activities following:  Inquiry demonstration
workplace policies  General OSH  Demonstration
and procedures principles • Manuals  Group work
2. Work activities are  OSH Violations • Handbook
executed in Non-compliance safety and
accordance with OSH work activities security
work standards • Report (sample)
3. Non-compliance work
activities are reported
to appropriate
personnel
UNIT OF COMPETENCY : EXERCISE EFFICIENT AND EFFECTIVE SUSTAINABLE
PRACTICES IN THE WORKPLACE
MODULE TITLE : EXERCISING EFFICIENT AND EFFECTIVE SUSTAINABLE

PRACTICES IN THE WORKPLACE
MODULE DESCRIPTOR : This unit covers the knowledge, skills and attitude to identify the
efficiency and effectiveness of resource utilization, determine
causes of inefficiency and/or ineffectiveness of resource
utilization and Convey inefficient and ineffective environmental
practices.
LO1: Identify the efficiency and effectiveness of resource utilization
LO2: Determine causes of inefficiency and/or ineffectiveness of resource utilization
LO3: Convey inefficient and ineffective environmental practices

LO1. IDENTIFY THE EFFICIENCY AND EFFECTIVENESS OF RESOURCE UTILIZATION

S METHODS
1. Required resource  Importance of The students/ • Interactive • Written/Oral
utilization in the Environmental trainees must be • Lecture examination
workplace is measured Literacy provided with the • Appreciative • Practical
using appropriate  Environmental following:  Inquiry demonstration
techniques work procedures  Demonstration
2. Data are recorded in  Waste • Manuals  Group work
accordance with Minimization • Handbook
workplace protocol  Efficient Energy safety and
3. Recorded data are Consumptions security
compared to determine • Report (sample)
the efficiency and
effectiveness of resource
utilization according to
established
environmental work
procedures.
LO2. DETERMINE CAUSES OF INEFFICIENCY AND/OR INEFFECTIVENESS OF
RESOURCE UTILIZATION
METHODS
1. Potential causes of  Causes of The students/ • Interactive • Written/Oral
inefficiency and/or environmental trainees must be • Lecture examination
ineffectiveness are inefficiencies and provided with the • Appreciative  Practical
listed ineffectiveness following:  Inquiry demonstration
2. Causes of inefficiency  Demonstration
and/or ineffectiveness • Manuals  Group work
are identified through • Handbook
deductive reasoning safety and
3. Identified causes of security
inefficiency and/or • Report (sample)
ineffectiveness are
validated thru
established
environmental
procedures
L03. CONVEY INEFFICIENT AND INEFFECTIVE ENVIRONMENT
METHODS
1. Efficiency and  Environmental The students/ • Interactive • Written/Oral
effectiveness of Hazards trainees must be • Lecture examination
resource utilization are  Environmental provided with the • Appreciative Practical
reported to appropriate corrective following:  Inquiry demonstration
personnel actions  Demonstration
2. Concerns related • Manuals  Group work
resource utilization are • Handbook
discussed with safety and
appropriate personnel security
3. Feedback on • Report (sample)
information/concerns
raised are clarified with
appropriate personnel
UNIT OF COMPETENCY : PRACTICE ENTREPRENEURIAL SKILLS IN THE
WORKPLACE
MODULE TITLE : PRACTICING ENTREPRENEURIAL SKILLS IN THE

WORKPLACE
MODULE DESCRIPTOR : This unit covers the outcomes required to apply entrepreneurial
workplace best practices and implement cost-effective
operations.
NOMINAL DURATION : 4 l hours
LO1: Apply entrepreneurial workplace best practices
LO2: Communicate entrepreneurial workplace best practice
LO3: Implement cost-effective operations

LO1. APPLY ENTREPRENEURIAL WORKPLACE BEST PRACTICES

S METHODS
1. Good practices relating to  Workplace best The students/ • Interactive • Written/Oral
workplace operations are practices, trainees must be • Lecture examination
observed and selected policies and provided with the • Appreciative • Practical
following workplace criteria following:  Inquiry demonstration
policy.  Resource  Demonstration
2. Quality procedures and utilization • Manuals  Group work
practices are complied  Ways in fostering • Handbook
with according to entrepreneurial safety and
workplace requirements. attitudes: security
- Patience • Report (sample)
- Honesty
- Quality-
consciousness
- Safety-
consciousness
- Resourcefulness
LO2. COMMUNICATE ENTREPRENEURIAL WORKPLACE BEST PRACTICES
METHODS
1. Observe good practices  Workplace best The students/ • Interactive • Written/Oral
relating to workplace practices, trainees must be • Lecture examination
operations are policies and provided with the • Appreciative  Practical
communicated to criteria following:  Inquiry demonstration
appropriate person.  Resource  Demonstration
2. Observe quality utilization • Manuals  Group work
procedures and  Ways in fostering • Handbook
practices are entrepreneurial safety and
communicated to attitudes: security
appropriate person - Patience • Report (sample)
3. Cost-conscious habits - Honesty
resource utilization are - Quality-
communicated based consciousness
on industry standards. - Safety-
consciousness
- Resourcefulness
L03. IMPLEMENT COST-EFFECTIVE OPERATIONS
METHODS
1. Preservation and  Optimization of The students/ • Interactive • Written/Oral
optimization of workplace trainees must be • Lecture examination
workplace resources is resources provided with the • Appreciative Practical
implemented in  5S procedures following:  Inquiry demonstration
accordance with and concepts  Demonstration
enterprise policy  Criteria for cost- • Workplace  Group work
2. Judicious use of effectiveness  Tools,
workplace tools,  Workplace materials and
equipment and productivity supplies
materials are observed  Impact of needed to
according to manual entrepreneurial demonstrate
and work requirements. mindset to the required
3. Constructive workplace tasks
contributions to office productivity  Manual
operations are made  Ways in fostering
according to enterprise entrepreneurial
requirements. attitudes:
4. Ability to work within - Quality-
one’s allotted time and consciousness
finances is sustained. Safety-
consciousness
COMMON COMPETENCIES

UNIT OF COMPETENCY : PROVIDE EFFECTIVE CUSTOMER SERVICES
MODULE TITLE : PROVIDING EFFECTIVE CUSTOMER SERVICES
MODULE DESCRIPTOR : This unit of competency deals with the knowledge, skills and
attitudes in providing effective customer services. It includes
greeting customers, identifying customer needs, delivering
service to customers, handling queries through telephone, fax
machine, Internet, e-mail, SMS and handling complaints
evaluation and recommendations.
LO1. Greet customers
LO2. Identify customer needs
LO3. Deliver service to customers
LO4. Handle queries through telephone, fax machine, internet and email
LO5. Handle complaints, evaluation and recommendations
CBC Bread and Pastry Production NC II

LO1. GREET CUSTOMER

S METHODS
1. Guests are greeted in • Personality The students/ • Modular (self- • Interview
line with enterprise development and trainees must be pace learning) (oral/question
procedure public relations provided with the • Electronic naire)
2. Verbal and non-verbal • Basic oral following: Learning • Observation
communications are communication/ • Industry • Demonstration
appropriate to the given writing memos and Tools Immersion of Practical
situation letters • Recorder • Demonstration Skills
3. Non-verbal • Preparing job • Microphone • Film-viewing
communication of documentation • Full-body mirror
customer is observed - Following • Company dress
responding to customer instructions
4. Sensitivity to cultural - Filling-out forms Equipment
and social differences is • Video camera
demonstrated recorder
• Television
• VHS/DVD
Player
Materials
• V8 tape
• CD
• Make=up kit
• References:
• Books,
brochures,
manuals
LO2. IDENTIFY CUSTOMERS NEEDS
METHODS
1.Appropriate interpersonal • Food and culture The students/ • Modular (self-
skills are used to ensure • Exploration of food trainees must be pace learning) • Interview
that customer needs are trends provided with the • Electronic (oral/questio
accurately identified. - Past, present and following: Learning nnaire)
2.Customer needs are future trend • Industry • Observation
assessed for urgency so • Communication Tools Immersion •
that priority for service standards in • Recorder • Demonstration Demonstrati
delivery can be identified. customer service • Microphone • Film-viewing on of
3. Customers are provided • Full-body mirror Practical
with information • Company dress Skills
4.Personal limitation in
addressing customer Equipment
needs is identified and • Video Camera
where appropriate, recorder
assistance is sought from • Television
supervisor. • VHS/DVD
Player
Materials
• V8 tape
• CD
• Make=up kit
• References:
• Books,
brochures,
manuals

L03. DELIVER SERVICE TO CUSTOMER
METHODS
1. Customer needs are • Modes of greeting The students • Lecture/ • Hands-on
promptly attended to in and farewell. /trainees must be demonstration • Direct
line with enterprise • Proper addressing provided with the • Self-paced observation
procedures. of needs of following: instruction • Practical
2. Appropriate rapport is persons. (by • Group demonstration
maintained with gender, age, • Hands-out discussion • Role-playing/
customer to enable high status, physical • Film / video  Film showing simulation
quality service delivery. condition) clips
3. Opportunity to enhance • Style manual
the quality of service requirement.
and products are taken • Standard letters
wherever possible. and preforms.
L04.HANDLE QUERIES THROUGH TELEPHONE, FAX MACHINE, INTERNET AND

EMAIL
METHODS
1. Use telephone, • Modes of greeting The students • Lecture/ • Hands-on
computer, fax machine, and farewell. /trainees must be demonstration • Direct
internet efficiently to • Proper addressing provided with the • Self-paced observation
determine customer of needs of following: instruction • Practical
requirements. persons. (by • Group demonstration
2. Queries/information are gender, age, • Hands-out discussion • Role-playing/
recorded in line with status, physical • Film / video  Film showing simulation
enterprise procedure. condition) clips
3. Queries are acted upon • Style manual
promptly and correctly requirement.
in line with enterprise • Standard letters
procedure. and preforms.
L05. HANDLE COMPLAINTS, EVALUATION AND RECOMMENDATIONS

METHODS
1. Guests are greeted with • Proper way of The students • Lecture/ • Hands-on
a smile and eye-to-eye answering /trainees must be demonstration • Direct
contact. complaints in line provided with the • Self-paced observation
2. Responsibility for with workplace following: instruction • Practical
resolving the complaint procedures. • Group discussion demonstration
is taken within limit of • Nature and details • Hands-out • Film showing • Role-playing/
responsibility. of complaints. • Film / video simulation
3. Nature and details of • Industry/ workplace clips
complaint are procedures in • Sample
established and agreed giving evaluation complaint/evalu
with the customer. and ation and
4. Appropriate action is recommendations. recommendatio
taken to resolve the n sheet from
complaint to customer industry.
satisfaction wherever
possible.

UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENIC PROCEDURES
MODULE TITLE : OBSERVING WORKPLACE HYGIENIC PROCEDURES
attitudes in observing workplace hygienic procedures. It also
includes following hygienic procedures and identifying and
preventing hygienic risks.
LO1. Practice personal grooming and hygiene
LO2. Practice safe and hygienic handling, storage and disposal of food, beverage and
materials.

LO1. FOLLOW HYGIENE PROCEDURES

ES METHODS
1. Workplace hygiene  Hygiene The students/  Self-paced  Written/Oral
procedures are procedures trainees must be /modular examination
implemented in line with - Proper hand provided with the  Demonstration  Practical
enterprise and legal washing following:  Small group demonstration
requirements. - Regular bathing discussion
2. Handling and storage of - Appropriate and  Proper hygiene  Distance
items are undertaken in clean clothing procedure education
line with enterprise and - Cleaning and manuals
legal requirements sanitizing  Soap
procedures  Sanitizer
- Personal hygiene  Hygiene
products
LO2. IDENTIFY AND PREVENT HYGIENE RISKS
S METHODS
1.Potential hygiene risks  Hygiene The students/  Self-paced
are identified in line with procedures trainees must be /modular  Written/Oral
enterprise procedures - Proper food provided with the  Demonstration examination
2.Action to minimize and handling and following:  Small group  Practical
remove risks are taken storage discussion demonstration
within scope of individual - Correct work  Proper hygiene  Distance
responsibility of practices procedure education
enterprise/legal - Proper waste manuals
requirements disposal  Soap
3.Hygiene risks beyond the - Personal hygiene  Sanitizer
control of individual staff - Pest control  Hygiene
members are reported to - Principles of products
the appropriate person for HACCP  Proper food
follow.up. handling and
storage manual

UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
MODULE TITLE : DEVELOPING AND UPDATING INDUSTRY KNOWLEDGE
attitudes required to access, increase and update industry
knowledge. It includes seek information on the industry 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

ES METHODS
1.Sources of information on • Information The students/ • Self-paced • Written/oral
the industry are correctly sources trainees must be /modular examination
identified and accessed. - Media provided with the • Demonstration • Practical
2.Information to assist - Reference book following: • Small group demonstration
effective work - Libraries discussion
performance is obtained - Union • Proper hygiene • Distance
in line with job - Industry procedure education
requirements. association manuals
3. Specific information on - Internet • Internet
sector of work is - Personal • Personal
accessed and updated. observation computer
4. Industry information is • Reference book
correctly applied to day- • Industry
to-day work activities. journals
L02. UPDATE INDUSTRY KNOWLEDGE

S METHODS
1. Informal and/or formal Information sources The students • Self-paced • Written/oral
research is used to - Media /trainees must be /modular examination
update general - Libraries/reference provided with the • Demonstration • Practical
knowledge of the book following: • Small group demonstration
industry - Union/industry discussion
association • Internet • Distance
2. Updated knowledge is - Internet • Personal education
shared with customer Legislation that computer
and colleagues as affects the industry • Reference book
appropriate and
incorporated into day-
to-day working
activities.

UNIT OF COMPETENCY : PERFORM COMPUTER OPERATIONS
MODULE TITLE : PERFORMING COMPUTER OPERATIONS
MODULE DESCRIPTION : This unit covers the knowledge, skills and attitudes and values
needed to perform computer operations which includes
inputting, accessing, producing and transferring data using
appropriate hardware and software.
SUGGESTED DURATION : 3 hours
Upon completion of this module, the students/trainees must be able to:
LO1. Plan and prepare for the task to be undertaken
LO2. Input data into computer
LO3. Access information using the computer
LO4. Produce/output data using computer system
LO5. Maintain computer equipment and systems

LO1. PLAN AND PREPARE FOR THE TASK TO BE UNDERTAKEN

S METHODS
1.Requirements of task are • Main types of The students/ • • Written/oral
determined. computers and trainees must be Self- examination
2.Appropriate hardware basic features of provided with the paced/modular • Practical
and software is selected different operating following: • Demonstration demonstration
according to task systems • Small group • interview
assigned and required • Main parts of a • Equipment discussion
outcome. computer and  Distance
3.Task is planned to ensure • Storage devices accessories education
OH & S guidelines and and basic - Personal
procedures are followed. categories of computer
memory - Network
• Types of software system
Peripheral devices -Communication
equipment
- Printer
- Scanner
- Keyboard
- Mouse
• Supplies and
materials
- Office
supplies
- Diskettes
- CDs
- Zip disks
• Tools
- Set of screw
driver
• Learning
materials
- Learning
elements/activ
ity sheets
- Manufacturer’s
manual
LO2. INPUT INTO COMPUTER
METHODS
1.Data are entered into the • Basic ergonomics The students/ • • Written/oral
computer using of keyboard and trainees must be Self- examination
appropriate computer use provided with the paced/modular • Practical
program/application in • Standard operating following: • Demonstration demonstration
accordance with procedures in • Small group • interview
company procedures. entering and • Equipment and discussion
2.Accuracy of information is saving data into the accessories  Distance
checked and information computer - Personal education
is saved in accordance • Storage media computer
with standard operating • Ergonomic ¬ Network system
procedures. guidelines - Communication
3.Inputted data are stored equipment
in storage media - Printer
according to - Scanner
requirements. - Keyboard
4. Work is performed within - Mouse
ergonomic guidelines. • Supplies and
materials
- Office supplies
- Diskettes
- CDs
- Zip disks
• Tools
- Set of screw
driver
• Learning
materials
- Learning

elements/activit
y sheets
- Manufacturer’s
manual
L03. ACCESS INFORMATION USING COMPUTER

METHODS
1.Correct • Procedures The students • • Written/oral
program/application is /techniques in /trainees must be Self- examination
selected based on job accessing provided with the paced/modular • Practical
requirements Information following: • Demonstration demonstration
2.Program/application • Desktop Icons • Small group • interview
containing the information • Keyboard • Equipment and discussion
required is accessed in techniques based accessories  Distance
accordance to company on OHS - Personal education
procedures requirements computer
3.Desktop icons are - Network system
correctly selected, - Communication
opened and closed for equipment
navigation purposes. - Printer
4.Keyboard techniques are - Scanner
carried out in line with OH - Keyboard
& S requirements for safe - Mouse
use of keyboards • Supplies and
materials
- Office supplies
- Diskettes
- CDs
- Zip disks
• Tools
- Set of screw
driver
• Learning
materials
- Learning
elements
/ activity
Equipment
and
accessories
- Personal
computer
- Network
system
- Communication
equipment
- Printer
- Scanner
- Keyboard
- Mouse
• Supplies and
materials
- Office
supplies
- Diskettes
- CDs
- Zip disks
• Tools
- Set of screw
driver
• Learning
materials
- Learning
elements/activ
ity sheets
-Manufacturer’s
manual
sheets
- Manufacturer’s
manual

L04. PRODUCE/OUTPUT DATA USING COMPUTER SYSTEM
METHODS
1. Entered data are • Software The students • • Written/oral
processed using commands /trainees must be Self- examination
appropriate software • Operation and use provided with the paced/modular • Practical
commands of peripheral following: • Demonstration demonstration
2. Data are printed out as devices • Small group • interview
required using computer • Procedures in Equipment and discussion
hardware/peripheral transferring accessories  Distance
devices in accordance files/data - Personal education
with standard operating computer
procedures - Network system
3. Files and data are - Communication
transferred between equipment
compatible systems - Printer
using computer - Scanner
software, - Keyboard
hardware/peripheral - Mouse
devises in accordance • Supplies and
with standard operating materials
procedures - Office supplies
- Diskettes
- CDs
- Zip disks
• Tools
- Set of screw
driver
• Learning
materials
- Learning
elements
/ activity
Equipment
and
accessories
- Personal
computer
- Network
system
- Communication
equipment
- Printer
- Scanner
- Keyboard
- Mouse
• Supplies and
materials
- Office
supplies
- Diskettes
- CDs
- Zip disks
• Tools
- Set of screw
driver
• Learning
materials
- Learning
elements/activ
ity sheets
-Manufacturer’s
manual
sheets
- Manufacturer’s
manual
L05. MAINTAIN COMPUTER EQUIPMENT AND SYSTEM


METHODS
1. Systems for cleaning,  Cleaning, Minor The students • • Written/oral
minor maintenance and Maintenance and /trainees must be Self- examination
replacement of Replacements of provided with the paced/modular • Practical
consumables are Consumables following: • Demonstration demonstration
implemented • Creating More • Small group • interview
2. Procedures for ensuring Space in the Equipment and discussion
security of data Hard Disk accessories  Distance
including regular back- • Reviewing - Personal education
ups and virus checks Programs computer
are implemented in • Deleting - Network system
accordance with Unwanted Files - Communication
standard operating • Checking Hard equipment
procedures Disk for Errors - Printer
3. Basic file maintenance • Viruses and Up to - Scanner
procedures are Date Anti-Virus - Keyboard
implemented in line with Programs - Mouse
the standard operating • Supplies and
procedures materials
- Office supplies
- Diskettes
- CDs
- Zip disks
• Tools
- Set of screw
driver
• Learning
materials
- Learning
elements
/ activity
Equipment
and
accessories
- Personal
computer
- Network
system
- Communication
equipment
- Printer
- Scanner
- Keyboard
- Mouse
• Supplies and
materials
- Office
supplies
- Diskettes
- CDs
- Zip disks
• Tools
- Set of screw
driver
• Learning
materials
- Learning
elements/activ
ity sheets
-Manufacturer’s
manual
sheets
- Manufacturer’s
manual

CORE COMPETENCIES

UNIT OF COMPETENCY : PREPARE AND PRODUCE BAKERY PRODUCTS
MODULE TITLE : PREPARING AND PRODUCING BAKERY PRODUCTS
MODULE DESCRIPTOR : This unit deals with the knowledge and skills required by bakers
and pastry cooks (pastissiers) 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

LO1. PREPARE BAKERY PRODUCTS

ES METHODS
1. Required ingredients • Culinary and The students/ • Lecture • Oral
are selected, measured technical terms trainees must /discussion questioning
and weighed according to related to bakery be provided • • Written
recipe or production products with the Demonstration / examination
requirements and • Baking equipment following: application • Observation
established standards • Specific baking • Oral • Demonstration
and procedures. ingredients and its • Personal presentation (Projects)
2. Variety of bakery substitution Protective
products are prepared • Applied equipment
according to standard mathematical • Small hand
mixing operations tools
procedures/formulation/re • Types, kinds and • Heavy duty
cipes and desired product classification of equipment
characteristics bakery products • Pans and pots
3. Appropriate equipment • Mixing • Measuring
are used according to procedures/formula equipment
required bakery products tion/recipes and • Set of knives
and standards operating desired product • Calculator
procedures. characteristics of • CD’s, VHS
4. Bakery products are variety bakery • Hand-outs
baked according to products
techniques and • Baking techniques,
appropriate conditions; appropriate
and enterprise conditions and
requirement and enterprise
standards requirements and
5. Required oven standards
temperature is selected to • Temperature
bake goods in ranges in baking
accordance with the bakery products
desired characteristics, • Occupational
standards recipe and health and safety
specifications and
enterprise practices
LO2. DECORATE AND PRESENT BAKERY PRODUCTS

S METHODS
1.A variety of fillings and • Regular and The students/ • Lecture • Oral
coating/icing, glazes and special fillings and trainees must be /discussion questioning
decorations for bakery coating/icing, provided with the • Demonstration • Written
products are prepared glazes and following: /application examination
according with standard decorations • Oral • Observation
recipes, enterprise • Decorative • Spatula Presentation • Demonstration
standards and/or techniques and • Parchment
customer preferences rules for garnishing paper
2.Bakery products are filled • The tools and • Piping bag
and decorated where materials in • Pastry brush
required and appropriate decorating, • pastry bag
in accordance with finishing and • turntable
standard recipes and/or presenting • serrated knife
enterprise standards and • Standards and • grater
customer preferences procedures in • Seeds and nuts,
3.Bakery items are finished decorating, fresh and
according to desired finishing and preserved/cryst
product characteristics presenting bakery allized fruits
4.Bakery products are products • Ganache,
presented according to • OHS fondants,
standards and flavored and
procedures colored sugar,
butter creams
• Savory fillings,
jellies and
glazes
L03. STORE BAKERY PRODUCTS
S METHODS
1.Pastry products are • Different kinds of The students • Lecture • Oral
stored according to packaging /trainees must be /Discussion questioning
established standards materials to be provided with the • Demonstration • Written
and procedures. used following: /Application examination
2.Packaging are selected • Shelf-life of bakery • Actual • Direct
appropriate for the products • Storage area Presentation observation
preservation of product • Standards and • Packaging and • Demonstration
freshness and eating procedures in labeling
characteristics. storing bakery materials
products • Bakery products
• Standards and • Containers
procedures in • Display cabinet
packaging bakery Refrigerator
products
• OHS
UNIT OF COMPETENCY : PREPARE AND PRODUCE PASTRY PRODUCTS
MODULE TITLE : PREPARING AND PRODUCING PASTRY PRODUCTS
MODULE DESCRIPTOR : This unit deals with knowledge and skills required by bakers and
pastry cooks (pastissiers) 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

ES METHODS
1.Required ingredients are • Culinary and The students/ •Lecture • Oral
selected, measures and technical terms trainees must be /discussion questioning
weighed according to related to pastry provided with the •Demonstration • Written
recipe or production products following: /application examination
requirements and • Baking equipment • Oral • Direct
established standards • Ratio of ingredients • Personal presentation observation
and procedures required to produce Protective Demonstration
2.A variety of pastry a balance formula Equipment
products are prepared • Correct proportion • Commercial
according to standard control, yields, mixers and
mixing weights and sizes attachments
procedures/formulation/re for profitability • Cutting
cipes and desired product • Types, kinds and implements
characteristics classification of • Scales,
3.Appropriate equipment pastry products measures
are used according to • Mixing • Bowls
required pastry products procedures/formula • Ovens
and standard operating tion/recipes and • Molds, shapes
procedures desired product and cutter
4.Pastry products are characteristics of • Baking sheets
baked according to variety pastry and containers
techniques and products • Various shapes
appropriate conditions; • Baking techniques, and sizes of
and enterprise appropriate pans
requirements and conditions and • Calculator
standards enterprise • CD’s, VHS
5.Required oven requirements and • Hand-outs
temperature are selected standards
to bake goods in • Temperature
accordance with the ranges in baking
desired characteristics, pastry products
standard recipe • Occupational
specifications and health and safety
enterprise practices
LO2. DECORATE AND PRESENT PASTRY PRODUCTS

S METHODS
1.A variety of fillings and • Regular and The students/ • Lecture • Oral
coating/icing, glazes and special fillings and trainees must be /discussion questioning
decorations are prepared coating/icing, provided with the • Demonstration • Written
for variety of pastry glazes and following: /application examination
products according to decorations • Oral • Direct
standard recipes, • Decorative • Commercial presentation observation
enterprise standards techniques and mixers and • Demonstration
and/or customer rules for garnishing attachments
preferences • The tools and • Cutting
2.Pastry products are filled materials in implements
and decorated as decorating, • Scales,
required and appropriate finishing and measures
in accordance with presenting • Pastry brush
standard recipes and/or • Standards and • pastry bag
enterprise standards and procedures in • Bowls
customer preferences decorating, • ovens
3.Pastry products are finishing and • Baking sheets
finished according to presenting pastry and containers
desired product products • Seeds and nuts,
characteristics • OHS fresh and
4.Baked pastry products preserved/cryst
are presented according allized fruits
to established standards • Ganache,
and procedures fondants,
flavored and
colored sugar,
butter creams
• Savory fillings,
jellies and
glazes
• Tuile
• Flowers and
leaves, herbs,
biscuits
• Chocolate
powder, icings
L03. STORE PASTRY PRODUCTS

S METHODS
1. Pastry products are • Different kinds of The students • Lecture • Oral
stored according to packaging /trainees must be /Discussion questioning
established standards materials to be provided with the •Demonstration • Written
and procedures used following: /Application examination
2. Packaging are selected • Shelf-life of pastry  Actual • Direct
appropriate for the products • Storage area Presentation observation
preservation of product • Standards and • Packaging and •Demonstration
freshness and eating procedures in labeling
characteristics. storing pastry materials
products • Bakery products
• Standards and • Containers
procedures in • Display cabinet
packaging pastry • Refrigerator
products
• OHS
UNIT OF COMPETENCY : PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
MODULE TITLE : PREPARING AND PRESENTING GATEAUX, TORTES AND

CAKES
MODULE DESCRIPTOR : This unit covers the knowledge and skills required by bakers
and pastry cook (patissiers) to produce, fill, decorate and
present range of specialized sponges and cakes, where finish,
decoration and presentation of a 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

ES METHODS
1.Ingredients are selected, • Culinary terms The students/ • Lecture • Oral
measured and weighed related to sponge trainees must be /discussion questioning
according recipe and cakes provided with the • Demonstration • Written
requirements, enterprise • Main ingredients following: /application examination
practices and customer used for variety of • Actual • Direct
practices sponge and cakes • Personal presentation observation
2.Required oven • Specific Protective • Demonstration
temperature is selected to temperature used equipment
bake goods in for different types • Bake ware
accordance with desired of sponge and • Small hand
characteristics, standard cakes tools
recipe specifications and • Classification of the Large
enterprise practices different types of equipment
3.Sponges and cakes are sponge and cakes
prepared according to • Mixing methods
recipe specifications, used for variety of
techniques and sponge and cakes
conditions and desired • Cooling
product characteristics temperature of
4.Appropriate equipment sponge and cakes
are used according to • Required
required pastry and equipment and
bakery products and materials for
standard operating sponge and cakes
procedures • Recipe
5.Sponges and cakes are specifications,
cooled according to techniques and
established standards conditions and
and procedures desired product
characteristics
• OHS
LO2. PREPARE AND USE FILLINGS
S METHODS
1.Fillings are prepared and • Identification of The students/ • Lecture • Oral
selected in accordance fillings appropriate trainees must be /discussion questioning
with required consistency in a specific cakes provided with the • Demonstration • Written
and appropriate flavors • Identification of the following: /application examination
2.Slice or layer sponge and required • Actual • Direct
cakes are filled and consistency and • Personal presentation observation
assembled according to appropriate flavor Protective • Demonstration
standard recipe of fillings Equipment
specifications, enterprise • Filling and • Spatulas,
practice and customer assembling cakes wooden spoons
preference according to the • Whisks, beaters
3.Coatings and sidings are standard recipe • Graters, cutting
selected according to the specifications implements
product characteristics • Classification of • Scales,
and required recipe coatings and measures
specifications sidings based on • Piping bags and
the required recipe attachments
specifications and • Cake and
product sponge tins and
characteristics moulds
• Commercial
mixers and
attachments
• Ovens
• Creams,
Mousse,
Custard
• Fruits, fresh and
crystallized, fruit
purees
• Jams, nuts
• CD’s, VHS
Hand-outs
L03. DECORATE CAKES

S METHODS
1. Sponge and cakes are The students • Lecture • Oral
decorated suited to the • Identification of /trainees must be /discussion questioning
product and occasion specific provided with the • Demonstration • Written
and in the accordance decorations following: /application examination
with standard recipes appropriate for • Oral • Direct
and enterprise practices sponge and cakes • Decorative presentation observation
2. Suitable icings and • Identification of tools: • Demonstration
decorations are used standard recipes of • Spatula
according to standard icings and • Parchment
recipes and/or decorations for paper
enterprise standards sponge and cakes • Piping bag
and customer • Pastry brush
preferences • Pastry bag
• Turntable
• Serrated knife
• Grater
• Glazes, jellies,
chocolates,
fresh and
preserved/cryst
allized fruits,
fruit purees,
nuts,
colored/flavored
sugar,
fondants , butter
cream, boiled
icings
L04. PRESENT CAKES
S METHODS
1. Cakes are presented on The students • Lecture • Oral
accordance with • Selection and /trainees must be /discussion questioning
customers’ expectations usage of provided with the • Demonstration • Written
and established equipment in following: /application examination
standards and accordance with • Oral • Observation
procedures service • Stands presentation • Demonstration
2. Equipment are selected requirements • Packaging (Projects)
and used in accordance • Identification of the materials
with service product freshness, • Decorative
requirements appearance, materials and
3. Product freshness, characteristics of equipment
appearances and eating prepared cakes • CD’s, VHS
qualities are maintained • Cutting portion- Hand-outs
in accordance with the controlled to
established standards minimize the
and procedures wastage of cake
4. Cakes are marked or
cut portion-controlled to
minimize wastage and
in accordance with the
enterprise specifications
and customer
preferences
L05. STORE CAKES

S METHODS
1. Cakes are stored in • Standards and The students • Lecture • Oral
accordance with procedures of /trainees must be /discussion questioning
establishment’s storing cake provided with the • Demonstration • Written
standards and products following: /application examination
procedures • Storage methods • Actual • Direct
2. Storage methods are for cakes • Cutting presentation observation
identified in accordance • OHS materials • Demonstration
with a product • Packaging
specifications and materials
established standards • Refrigerator
and procedures • Airtight
containers
• Display
cabinets or
temperature
controlled
cabinets
• CD’s, VHS
• Hand-outs
UNIT OF COMPETENCY : PREPARE AND DISPLAY PETITS FOURS
MODULE TITLE : PREPARING AND DISPLAYING PETITS FOURS
MODULE DESCRIPTOR : This unit applies to the knowledge and skills required by bakers
and pastry cooks (patissiers) in commercial food production
environments and hospitality establishments. It covers the
production, display and service of a wide range of petits fours
including petits four glaces, marzipan-based petits fours and
caramelized fruits and nuts served as petits fours, to a level of
high and consistent quality.
NOMINAL DURATION : 25 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 patits fours

LO1. PREPARE ICED PETITS FOURS

ES METHODS
1. Sponges and bases are • Characteristics of The students/ • Lecture •Oral questioning
prepared, cut and classical and trainees must be /discussion •Written
assemble according to contemporary petits provided with the • Demonstration examination
standard recipes and fours following: /application •Observation
enterprise requirements • Underlying • Oral •Demonstration
and practices. principles in • Personal presentation
2. Fillings are prepared preparing petit fours Protective
with the required flavors • Types and kinds of equipment
and consistency. sponge and bases • Small hand
3. Fondant icing is brought • Different kinds of tools
in accordance with the fillings • Measuring
required temperature • Procedure in equipment
and established making fondant icing • Set of knives
standards operating • Decorations and • Rolling Pin
procedures. designs • Decorative
4. Decorations are • OHS cutters
designed and used in • Molder
accordance with the • Pots and pans
establishment • CD’s, VHS
standards and • Hand-outs
procedure.
LO2. PREPARE FRESH PETITS FOURS

S METHODS
1.A selection of small • Kinds of small The students/ • Lecture •Oral questioning
choux paste shapes are choux paste trainees must be /discussion •Written
baked and decorated in • Types of sweet provided with the • Demonstration examination
accordance with paste and fillings following: /application •Observation
established standards • Different garnishes, •Oral presentation •Demonstration
and procedures. glazes and finishes • Personal
2.Baked sweet paste are • Standards and Protective
prepared and blended in operating equipment
accordance with procedures in • Small hand
established standards preparing fresh tools
and procedures. petits fours • Measuring
3.Fillings are prepared and • OHS equipment
used to the required • Bake wares
flavors and consistency • Pot and pans
4.Garnishes, glazes and • Molder (tart)
finished are used in • Pastry brusher
accordance with the • Piping tube
established standards • Pastry bag
and procedures. • Set of knives
• Decorative
cutters
• CD’s, VHS
• Hand-outs
L03. PREPARE MARZIPAN PETITS FOURS

S METHODS
1. Quality marzipan is • flavor and shape The students • Lecture •Oral questioning
flavored and shaped to specifications and /trainees must be /discussion •Written
produce mini-sized enterprise provided with the • Demonstration examination
fruits in accordance with standards of following: /application •Observation
enterprise and client quality marzipan •Oral presentation •Demonstration
requirements. • Standards and • Personal
2. Marzipan fruits are operating Protective
coated to preserve procedures in equipment
desired eating coating marzipan • Small hand
characteristics and fruits tools
softened with egg • OHS • Heavy duty
whites, piped into equipments
shapes and • Pans and pots
sealed/browned with • Measuring
applied heat, according equipment
to enterprise practice. • Piping tube
• Set of knives
• Molder
• Rolling Pin
• Decorative
cutters
• CD’s, VHS
• Hand-outs
L04. PREPARE CARAMELIZED PETITS FOURS
S METHODS
1. Fresh fruits/fruit • Specifications of The students • Lecture •Oral questioning
segments are selected fresh fruits needed /trainees must be /discussion •Written
and coat with pale to caramelized provided with the • Demonstration examination
amber-colored caramel • Specifications of following: /application •Observation
or glazed or any coating dried fruits needed. •Oral presentation •Demonstration
specified by the • Kinds of sugar to • Personal
enterprise. caramelized Protective
2. Sandwiched dried fruits equipment
or nuts are filled with • Small hand
flavored marzipan and tools
coated with pale-amber • Heavy duty
colored caramel equipments
according to • Pans and pots
specifications and • Measuring
enterprise standards. equipment
• Set of knives
• CD’s, VHS
• Hand-outs
L05. DISPLAY PETITS FOURS

S METHODS
1. Appropriate receptacles • Kinds and uses of The students • Lecture •Oral questioning
are selected and receptacles for /trainees must be /discussion •Written
prepared for display of petits fours provided with the • Demonstration examination
petits fours • Tips on how to following: /application •Observation
2. Petits fours are display petit fours •Oral presentation •Demonstration
displayed creatively to • Standards and • Personal
enhance customer procedures in Protective
appeal. displaying petits equipment
fours • Small hand
• OHS tools
• Display stands /
flat forms
• Set of knives
• Decorative
cutters
• CD’s, VHS
• Hand-outs
L06. STORE PETITS FOURS

S METHODS
1. Petits fours are stored • Tips on storing The students • Lecture •Oral questioning
in required petits fours /trainees must be /discussion •Written
temperatures and • Temperature provided with the • Demonstration examination
conditions to maintain requirements in following: /application •Observation
maximum eating storing petits fours •Oral presentation •Demonstration
qualities, appearance • Standards and • Personal
and freshness. procedures in Protective
2. Petits fours are storing and equipment
packaged in packaging petits • Display
accordance with fours cabinets or
established standards • OHS temperature
and procedures controlled
cabinets
• Refrigerator
• Packaging
materials
• CD’s, VHS
• Hand-outs
UNIT OF COMPETENCY : PRESENT DESSERTS
MODULE TITLE : PRESENTING DESSERTS
MODULE DESCRIPTOR : This unit covers the knowledge and skills in presenting the
various and specialized techniques of desserts presentation
required by bakers and pastry cooks (patissiers) in commercial
food production environments and hospitality establishments.
LO1. Prepare and serve plated desserts
LO2. Plan, prepare and present dessert buffet selection or plating.
LO3. Store and package desserts

LO1. PRESENT AND SERVE PLATED DESSERTS

ES METHODS
1.Desserts are portioned • Varieties and The students/ • Lecture •Oral-recitation
and presented according characteristics of trainees must be /discussion •Written
to product items, specialized cakes, provided with the • Demonstration examination
occasion and enterprise both classical and following: /application •Observation
standards and contemporary and •Oral presentation •Demonstration
procedures. other types of • Commercial
2.Desserts are plated and desserts mixers and
decorated in accordance • Commodity attachments
with enterprise standards knowledge, • Scales and
and procedures. including quality Measuring
indicators of Devices
specialized cakes • Piping bags and
and other types of attachment
desserts • Whisks,
• Culinary terms beaters,
related to spatulas
specialized cakes • Cutting
and other types of implements for
desserts nuts and fruits,
• Portion control and graters
yield • Oven
• Standard recipe • Cake and
specifications of sponge tins and
specialized cakes moulds
and other types of • Wooden spoons
desserts • Bowl cutters
• Standard
Operating
Procedures in
preparing other
types of desserts
LO2. PLAN, PREPARE AND PRESENT DESSERT BUFFET SELECTION OR PLATING
S METHODS
1. Dessert buffet services • Planning, preparing The students/ • Lecture •Oral-recitation
are planned and utilized and presenting trainees must be /discussion •Written
according to available trolley services provided with the • Demonstration examination
facilities, equipment and • Arranging and following: /application •Observation
customer/enterprise preparing variety •Oral presentation •Demonstration
requirements of desserts • Measuring
2. Variety of desserts are • OHS Devices
prepared and arranged • China ware
in accordance with • Decorating
enterprise standards materials
and procedure • Packaging
materials
• Trolley
L03. STORE AND PACKAGE DESSERTS

S METHODS
1. Desserts are stored in • Temperature range The students • Lecture- •Hands-on
accordance with the in storing desserts /trainees must be discussion •Direct
required temperature • Packaging design provided with the •Demonstration observation
and customer’s techniques following: •Application •Practical
specifications • Standards and •Presentation demonstration
2. Desserts are packaged procedures in • Packaging
in accordance with storing and materials
established standards packaging desserts • Thermometer
and procedures. • OHS • Display
cabinets
including
temperature
controlled
cabinets
• Refrigerator
• Chillers
• Freezers
• China ware
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.

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COMPETENCY

COURSE TITLE : BREAD AND PASTRY PRODUCTION NC II

NOMINAL DURATION : BASIC 37 hours

 Can communicate in basic English either oral and written;

7. Practice 7.1 Practicing 7.1.1 Identify OSH compliance 4 hours

TOOLS EQUIPMENT MATERIALS

12 Measuring cup, solid 6 Commercial Mixers with Cake flour

Total Area in Sq.

Lecture/ Demo Area 8x5m 40 sq. m. 40 sq. m

Laboratory 8 x 5 sq. m. 40 sq. m. 40 sq. m.

BREAD AND PASTRY PRODUCTION NC II

MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATIONS

NOMINAL DURATION : 6 hours

SUMMARY OF LEARNING OUTCOMES:

LO1. Obtain and convey workplace information

LO2. Perform duties following workplace instructions.

LO3. Complete relevant work related documents

LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION

LO3. COMPLETE RELEVANT WORK RELATED DOCUMENTS

MODULE TITLE : WORKING IN A TEAM ENVIRONMENT

NOMINAL DURATION : 3 hours

SUMMARY OF LEARNING OUTCOMES:

LO1. Describe team role and scope.

LO2. Identify one’s role and responsibility within a team.

LO3. Work as a team member.

LO1. DESCRIBE AND IDENTIFY TEAM ROLE AND SCOPE

MODULE TITLE : SOLVING/ADDRESSING GENERAL WORKPLACE

NOMINAL DURATION : 3 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to:

LO1. Identify routine problems

LO2. Look for solutions to routine problems

LO3. Recommend solutions to problems

LO1. IDENTIFY ROUTINE PROBLEMS

MODULE TITLE : DEVELOPING CAREER AND LIFE DECISIONS

NOMINAL DURATION : 3 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to:

LO2. Develop reflective practice

LO3. Boost self-confidence and develop self-regulation

LO1. MANAGE ONE’S EMOTION

L03. BOOST SELF-CONFIDENCE AND DEVELOP SELF-REGULATION

MODULE TITLE : CONTRIBUTING TO WORKPLACE INNOVATION

NOMINAL DURATION : 3 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to:

LO1: Identify opportunities for improvement to do things better

LO2: Discuss and develop ideas with others

LO3: Integrate ideas for change in the workplace.

LO1. IDENTIFY OPPORTUNITIES TO DO THINGS BETTER

L03. INTEGRATE IDEAS FOR CHANGE IN THE WORKPLACE

MODULE TITLE : PRESENTING RELEVANT INFORMATION

NOMINAL DURATION : 8 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to:

LO1: Gather data/information

LO2: Assess gathered data/information

LO3: Record and present information

LO1. GATHER DATA/INFORMATION

MODULE TITLE : PRACTICING OCCUPATIONAL SAFETY AND HEALTH

NOMINAL DURATION : 4 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to: