Integrated CBC

st
Regional Workshop on Integration of 21 Century Skills in the Development/ Enhancement of Competency-

Based Curriculum
Kolping Society Philippines, Inc.
1.Course Design: BREAD AND PASTRY PRODUCTION NC II
2. Module of Instruction: BREAD AND PASTRY PRODUCTION NC II
Name of Participant:
1. ARVIE G. CALINAO
TESDA-OP CO-01-F11
(Rev.No.00-03/08/17)
COMPETENCY-BASED CURRICULUM
COURSE DESIGN
COURSE TITLE : BREAD AND PASTRY PRODUCTION NC II
NOMINAL DURATION : 37 hours Basic Competencies
18 hours Common Competencies
105 hours Core Competencies
160 hours and 96 hours SIL
QUALIFICATION LEVEL : NC II
COURSE DESCRIPTION :
This course is designed to enhance the knowledge, skills and attitude in bread and pastry production to prepare and present desserts; prepare and display
Petits Four in accordance with industry standards. It covers the basic, common and core competencies.
Upon completion of the course, the learners are expected to demonstrate the above-mentioned competencies to be employed. To obtain this, all units prescribed for this
qualification must be achieved.
TRAINEE 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

This list does not include specific institutional requirements such as educational attainment, appropriate work experience, and others that may be required of
the trainees by the school or training center delivering the TVET program.
Course Structure
BASIC COMPETENCIES
(37 Hours)
NOMINAL
UNIT OF COMPETENCY MODULE TITLE LEARNING OUTCOMES
DURATION
1.1.1 Obtain and convey workplace informa-

tion
2. Participate in 1.1 Participating in 1.1.2 Complete relevant work-related docu-
8 hours
workplace communication workplace communication ments
1.1.3 Participate in workplace meeting and
discussion
2.1.1 Describe and identify team role and re-

4. Work in a 2.1 Working in a
sponsibility in a team 9 hours
team environment team environment
2.1.2 Describe work as a team member
3.1.1 Integrate personal objectives with orga-

nizational goals.
6. Practice ca- 3.1 Practicing career
3.1.2 Set and meet work priorities. 10 hours
reer professionalism professionalism
3.1.3 Maintain professional growth and de-
velopment
4.1.1 Evaluate hazard and risks

8. Practice oc- 4.1 Practicing occu- 4.1.2 Control hazards and risks
10 hours
cupational health and safety pational health and safety 4.1.3 Maintain occupational health and safety
awareness
COMMON COMPETENCIES
(18 Hours)
UNIT OF COMPETENCY MODULE TITLE LEARNING OUTCOMES NOMINAL DURATION
1.1.1 Identify and access key resources of infor-

mation on the industry
1. Develop and update indus- 1.1 Developing and update 1.1.2 Access apply and share industry informa-
2 hours
try knowledge industry knowledge tion
1.1.3 Update continuously relevant industry
knowledge
2.1.1 Practice personal grooming and hygiene

2. Observe workplace hy- 2.1 Observing workplace hy-
2.1.2 Practice safe and hygienic handling, stor- 2 hours
giene procedures giene procedures
age and disposal of food, beverage and materials
3.1.1 Identify and explain the functions, general fea-

tures and capabilities of both hardware and software
undertaken
3.1.2 Prepare and use appropriate hardware and soft-
3. Perform computer opera- 3.1 Performing computer op- ware according to task requirement
6 hours
tions erations 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
4.1.1 Practice workplace safety, security and hygiene

systems, processes and operation
4. Perform workplace and 4.1 Performing workplace
4.1.2 Respond appropriately to faults, problems and 4 hours
safety practices and safety practices
emergency situations
4.1.3 Maintain safe personal presentation standards
5.1.1 Apply effective verbal and non-verbal

communication skills to respond to customer needs
5.1.2 Provide prompt and quality service to cus-
5. Provide effective customer 5.1 Providing effective customer
4 hours
service tomer service 5.1.3 Handle queries promptly and correctly in
line with enterprise procedures
5.1.4 Handle customer complaints, evaluation
and recommendations
CORE COMPETENCIES
(105 Hours)
NOMINAL
UNIT OF COMPETENCY MODULE TITLE LEARNING OUTCOMES
DURATION
1.1 Prepare bakery products

1. Prepare and Produce Bak- 1.1 Preparing and Producing
1.2 Decorate and present bakery products 30 hours
ery Products Bakery Products
1.3 Store bakery products
2.1 Prepare pastry products

2. Prepare and Produce Pas- 2.1 Preparing and Producing
2.2 Decorate and present pastry products 25 hours
try Products Pastry Products
2.3 Store pastry products
3.1 Prepare sponge and cakes 3.2 Prepare and use

fillings
3. Prepare and Present 3.1 Preparing and Presenting
3.3 Decorate cakes 35 hours
Gateaux, Tortes and Cakes Gateaux, Tortes and Cakes
3.4 Present cakes
3.5 Store cakes
4.1 Prepare iced petits fours

4.2 Prepare fresh petits fours 4.3 Prepare marzipan
4. Prepare and Display Petits 4.1 Preparing and Display Petits petits fours
10 hours
Fours Fours 4.4 Prepare caramelized petits fours
4.5 Display petits fours
4.6 Store petits fours
5.1 Prepare and serve plated desserts

5.2 Plan, prepare and present dessert buffet selection
5. Present Dessert 5.1 Presenting Desserts 5 hours
or plating
5.3 Store and package desserts
COURSE DELIVERY
1. The delivery of training shall adhere to the design of the curriculum. Delivery shall be guided by the principles of competency-based TVET.
a. Course design is based on competency standards set by the industry or recognized industry sector; (Learning system is driven by competencies written to industry
standards)
b. Training delivery is learner-centered and should accommodate individualized and self-paced learning strategies;
c. Training can be done on an actual workplace setting, simulation of a workplace and/or through adoption of modern technology.
d. Assessment is based in the collection of evidence of the performance of work to the industry required standards;
e. Assessment of competency takes the trainee’s knowledge and attitude into account but requires evidence of actual performance of the competency as the primary source
of evidence.
f. Training program allows for recognition of prior learning (RPL) or current competencies;
g. Training completion is based on satisfactory performance of all specified competencies.
2. The competency-based TVET system recognizes various types of delivery modes, both on-and off-the-job as long as the learning is driven by the competency standards
specified by the industry. The following training modalities and their variations/components may be adopted singly or in combination with other modalities when designing and
delivering training programs:
2.1 Institution- Based:
● Dual Training System (DTS)/Dualized Training Program (DTP) which contain both in-school and in-industry training or fieldwork components. Details can be
referred to the Implementing Rules and Regulations of the DTS Law and the TESDA Guidelines on the DTP;
● Distance learning is a formal education process in which majority of the instruction occurs when the students and instructor are not in the same place. Distance
learning may employ correspondence study, audio, video, computer technologies or other modern technology that can be used to facilitate learning and formal and non-
formal training. Specific guidelines on this mode shall be issued by the TESDA Secretariat.
● The classroom-based or in-center instruction uses of learner-centered methods as well as laboratory or field-work components.
2.2 Enterprise-Based:
● Formal Apprenticeship – Training within employment involving a contract between an apprentice and an enterprise on an approved apprenticeable occupation.
● Informal Apprenticeship - is based on a training (and working) agreement between an apprentice and a master craftsperson wherein the agreement may be
written or oral and the master craftsperson commits to training the apprentice in all the skills relevant to his or her trade over a significant period of time, usually between one
and four years, while the apprentice commits to contributing productively to the work of the business. Training is integrated into the production process and apprentices learn
by working alongside the experienced craftsperson.
● Enterprise-based Training- where training is implemented within the company in accordance with the requirements of the specific company. Specific guidelines
on this mode shall be issued by the TESDA Secretariat.
2.3 Community-Based
● Community-Based – short term programs conducted by non-government organizations (NGOs), LGUs, training centers and other TVET providers which are
intended to address the specific needs of a community. Such programs can be conducted in informal settings such as barangay hall, basketball courts, etc. These programs
can also be mobile training program (MTP).
2.4 Flexible Learning
● Face-to-face Learning. This learning delivery mode is traditionally adopted where the knowledge contents and skills components are both delivered at the
classroom and workshop areas of the TVI.
● Online Learning. This learning delivery mode takes place outside the classroom using primarily or entirely the internet-connected computer or mobile device.
This is preferred for TVET programs that require no or limited use of large and/or complicated learning equipment.
● Blended Learning. This learning delivery mode combines the traditional face-to-face learning and e-learning. The knowledge contents maybe delivered and
learned via online platforms with the aid of offline e learning technology while the skills components are delivered and learned at the classroom and workshop areas of TVI.
This mode is preferred for TVET programs that cannot be fully delivered online due to the requirement for large and/or complicated learning equipment for the skills
components.
● Distance Learning. This is a traditional learning delivery mode learning takes place outside the training institution for both knowledge contents and skills
components with the use of print learning materials and non-digital electronic resources. This is preferred for TVET programs that require no or limited use of large and/or
complicated learning equipment and suitable for TVIs, Trainers and learners with limited capacity to adopt Blended Learning and Online Learning delivery modes.
FLEXIBLE LEARNING DELIVERY ARRANGEMENTS
The TVIs has the option to adopt any of the following flexible learning delivery modes, depending on their institutional capacity, trainers' capability and learners' access to
learning resources and technology:
1. Face-to-Face Learning. This learning delivery mode is traditionally adopted where the knowledge contents and skills components are both delivered at the
classroom and workshop areas of the WI.
2. Online Learning. This learning delivery mode takes place outside the classroom using primarily or entirely the internet-connected computer or mobile device. This is
preferred for WET programs that require no or limited use of large and/or complicated learning equipment.
3. Blended Learning. This learning delivery mode combines the traditional face-to-face learning and eLearning. The knowledge contents maybe delivered and learned via
online platforms with the aid of offline eLearning technology while the skills components are delivered and learned at the classroom and workshop areas of the WI. This
mode is preferred for WET programs that cannot be fully delivered online due to the requirement for large and/or complicated learning equipment for the skills components.
4. Distance Learning. This is a traditional learning delivery mode learning takes place outside the training institution for both the knowledge contents and skills components
with the use of print learning materials and non-digital electronic resources. This is preferred for WET programs that require no or limited use of large and/or complicated
learning equipment and suitable for TVIs, Trainers and learners with limited capacity to adopt Blended Learning and Online Learning delivery modes.
5. A TVI may adopt the combination of Distance Learning and Face-to-Face Learning in delivering TVET programs that require the use of large and/or complicated
learning equipment. This is an option for TVIs and learners with limited access to information and communication technology, including internet connectivity.
LIST OF TOOLS, EQUIPMENT AND MATERIALS FOR BREAD AND PASTRY PRODUCTION NC II
Recommended list of tools, equipment and materials for the training of 25 trainees for BREAD AND PASTRY PRODUCTION NC II.
TOOLS OFFICE EQUIPMENT MATERIALS
QTY QTY QTY MEAT
12 Measuring cup, solid 6 Commercial Mixers with complete Cake flour

attachments
Measuring cup, liquid (250 & 500

12 1 Mechanical Dough roller Bread Flour
ml)
25 Measuring spoon 1 Decker oven All-purpose
3 Cake turn table 1 Compressor Sugar
20 Decorating tips 1 Dough cutter Yeast
6 Rolling pins Butter
6 Pie pan sizes 6, 8, 10 Margarine
6 Sheet pans Butter (French bread)
6 Pie cutter Cooking oil
6 Rubber scrapper Lard
6 Palette knife All-purpose cream
6 Cake stand with tier Whipping cream
6 Cake pillars Confectioner sugar
6 Sauce pan, s/s Knox gelatin
6 Ladles s/s Flaked almonds
6 Knives s/s with plastic handle Chocolate chips
6 Chopping board, color coded Chocolate, shredded
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 set) 4 Gas range Whole wheat, rye, multi grain
6 Wire whisk 1 Upright freezer Cream cheese
6 Muffin pan, small 1 Refrigerator Paper cups
6 Muffin pan, medium Tulip paste
6 Muffin pan, big Sugar lace
6 Loaf pan, small Pineapple juice
6 Loaf pan, medium Contreau
6 Loaf pan, medium
4 Rectangular pan 1x8x8 TRAINING MATERIALS:
6 Round pan 6,8, 10, 12, 14, 16 Wilton decorating magazine, video
6 Pie pan Good Housekeeping Baking Book
6 Flour sifter
6 Strainer
3 Double boiler
Piping bags
Coupler
TRAINER’S QUALIFICATIONS:
 Must be a holder of BREAD AND PASTRY PRODUCTION NC II.
 Must have undergone training on Training Methodology Level I (TM I).
 Must be computer literate.
 Must be physically and mentally fit.
 *Must have at least 2 years job/ industry experience.
 Must be a civil service eligible or appropriate professional license issued by the Professional Regulatory Commission (for government position).
* Optional: only when required by hiring institution
AS PER TESDA RESOLUTION NO. 2004-03
MODULES OF INSTRUCTION
BASIC COMPETENCIES
BREAD AND PASTRY PRODUCTION NC II (BPP)

UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION
MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATION
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes required to gather, interpret and convey
information in response to workplace requirements.
NOMINAL DURATION : 8 hours
QUALIFICATION LEVEL : NC II
PREREQUISITE : Receive and Respond to Workplace Communication. (NCI)

SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the students/trainees must be able to:
LO1. Obtain and convey workplace information
LO2. Participate in workplace meetings and discussions
LO3. Complete relevant work-related documents
LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION
ASSESSMENT CRITERIA:
1. Specific and relevant information is accessed from appropriate sources
2. Effective questioning, active listening and speaking skills are used to gather and convey information
3. Appropriate medium is used to transfer information and ideas
4. Appropriate non- verbal communication is used
5. Appropriate lines of communication with supervisors and colleagues are identified and followed
6. Defined workplace procedures for the location and storage of information are used
7. Personal interaction is carried out clearly and concisely
CONTENTS:
 Effective communication
 Different modes of communication
 Written communication
 Organizational policies
 Communication procedures and systems
 Technology relevant to the enterprise and the individual’s work responsibilities
 Follow simple spoken language
 Perform routine workplace duties following simple written notices
 Participate in workplace meetings and discussions
 Complete work-related documents
 Ability to relate to people of social range in the workplace
 Gather and provide information in response to workplace requirements

CONDITIONS/RESOURCES:
The students/trainees must be provided with the following:
EQUIPMENT SUPPLIES & MATERIALS
 LCD Projector (optional)  Suppliers
 Overhead Projector (optional)  Memorandum
 Computer  Circular
 Printer  Notice
 Information discussion
Sample Storage:
 Manual filing system
 Computer-based filing system
 Personnel forms, telephone message forms, safety reports
 Telephone
 Electronic and two way radio

METHODOLOGIES:
 Group discussion
 Interaction
ASSESSMENT METHODS:
 Direct observation
 Oral interview and written test

LO2. PARTICIPATE IN WORKPLACE MEETINGS AND DISCUSSIONS
1. Team meetings are attended on time
2. Own opinions are clearly expressed and those of others are listened to without interruption
3. Meeting inputs are consistent with the meeting purpose and established protocols
4. Workplace interactions are conducted in a courteous manner
5. Questions about simple routine workplace procedures and maters concerning working conditions of employment are asked and responded to
6. Meetings outcomes are interpreted and implemented
CONTENTS:

EQUIPMENT SUPPLIES & MATERIALS LEARNING MATERIALS
 LCD Projector (optional)  Pen  Books relating to conducting meet-
 Overhead Projector (optional)  Paper ings
 Computer
 Printer
METHODOLOGIES:
 Interaction
ASSESSMENT METHODS:

LO3. COMPLETE RELEVANT WORK-RELATED DOCUMENTS
1. Range of forms relating to conditions of employment are completed accurately and legibly
2. Workplace data is recorded on standard workplace forms and documents
3. Basic mathematical processes are used for routine calculations
4. Errors in recording information on forms/ documents are identified and properly acted upon
5. Reporting requirements to supervisor are completed according to organizational guidelines
CONTENTS:
 Perform routine workplace duties following simple written notices
 Participate in workplace meetings and discussions
 Complete work related documents
 Estimate, calculate and record routine workplace measures
 Basic mathematical processes of addition, subtraction, division and multiplication

 LCD Projector (optional)  Suppliers
 Overhead Projector (optional)  Memorandum
 Computer  Circular
 Printer  Notice
 Information discussion
Sample Storage:
 Manual filing system
 Computer-based filing system
 Personnel forms, telephone message forms, safety reports
 Telephone
 Electronic and two way radio

METHODOLOGIES:
 Interaction
ASSESSMENT METHODS:

UNIT OF COMPETENCY : WORK IN TEAM ENVIRONMENT
MODULE TITLE : WORKING IN A TEAM ENVIRONMENT
MODULE DESCRIPTOR :This module covers the skills, knowledge and attitudes to identify role and responsibility as a member
of a team.
NOMINAL DURATION :9 hours
PREREQUISITE :Teamwork (NCI)

LO1. Describe team role and scope
LO2. Identify own role and responsibility within team
LO3. Work as a team member
LO1. DESCRIBE TEAM ROLE AND SCOPE
1. The role and objective of the team is identified from available sources of information
2. Team parameters, reporting relationships and responsibilities are identified from team discussions and appropriate external sources
CONTENTS:
 Communication process
 Team structure
 Team roles
 Group planning and decision making
 Communicate appropriately, consistent with the culture of the workplace

 LCD Projector (optional)  Pen
 Overhead Projector (optional)  Paper
 Computer
 Printer
METHODOLOGIES:
 Interaction
ASSESSMENT METHODS:
 Competency may be assessed in workplace or in a simulated workplace setting
 Assessment shall be observed while task are being undertaken whether individually or in group
LO2. IDENTIFY OWN ROLE AND RESPONSIBILITY WITHIN TEAM
1. Individual role and responsibilities within the team environment are identified.
2. Roles and responsibility of other team members are identified and recognized.
3. Reporting relationships within team and external to team are identified.
CONTENTS:
 Team structure
 Team roles

 Computer
 Printer
METHODOLOGIES:
 Interaction
ASSESSMENT METHODS:
LO3. WORK AS A TEAM MEMBER
1. Effective and appropriate forms of communications used and interactions undertaken with team members who contribute to known
team activities and objectives
2. Effective and appropriate contributions made to complement team activities and objectives, based on individual skills and competen-
cies and workplace context
3. Observed protocols in reporting using standard operating procedures
4. Contribute to the development of team work plans based on an understanding of team’s role and objectives and individual competencies of the
members.
CONTENTS:
 Team structure
 Team roles

 Computer
 Printer
METHODOLOGIES:
 Interaction
ASSESSMENT METHODS:
UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM
MODULE TITLE :PRACTICING CAREER PROFESSIONALISM
MODULE DESCRIPTOR :This module covers the knowledge, skills and attitudes in promoting career growth and advancement.

LO1. Integrate personal objectives with organizational goals
LO2. Set and meet work priorities
LO3. Maintain professional growth and development

LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS
1. Personal growth and work plans are pursued towards improving the qualifications set for the profession
2. Intra- and interpersonal relationships are maintained in the course of managing oneself based on performance evaluation
3. Commitment to the organization and its goal is demonstrated in the performance of duties
CONTENTS:
 Work values and ethics (Code of Conduct, Code of Ethics, etc.)
 Company policies
 Company operations, procedures and standards
 Fundamental rights at work including gender sensitivity
 Personal hygiene practices
EQUIPMENT LEARNING MATERIALS
 LCD Projector (optional)  Company policies
 Overhead Projector (optional)  Company operations, procedures and standards
 Computer
 Printer
METHODOLOGIES:
 Interaction
ASSESSMENT METHODS:
LO2. SET AND MEET WORK PRIORITIES
1. Competing demands are prioritized to achieve personal, team and organizational goals and objectives.
2. Resources are utilized efficiently and effectively to manage work priorities and commitments
3. Practices along economic use and maintenance of equipment and facilities are followed as per established procedures
CONTENTS:
 Computer
 Printer
METHODOLOGIES:
 Interaction
ASSESSMENT METHODS:
LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT
1. Trainings and career opportunities are identified and availed of based on job requirements
2. Recognitions are sought/received and demonstrated as proof of career advancement
3. Licenses and/or certifications relevant to job and career are obtained and renewed
CONTENTS:
 Computer
 Printer
METHODOLOGIES:
 Interaction
ASSESSMENT METHODS:
UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
MODULE TITLE :
PRACTICING OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
MODULE DESCRIPTOR : This module covers the outcomes required to comply with regulatory and organizational requirements for
occupational health and safety.

LO1. Identify hazards and risks
LO2. Evaluate hazards and risks
LO3. Control hazards and risks
LO4. Maintain OHS awareness
LO1. IDENTIFY HAZARDS AND RISKS
1. Safety regulations and workplace safety and hazard control practices and procedures are clarified and explained based on organi-
zation procedures
2. Hazards/risks in the workplace and their corresponding indicators are identified to minimize or eliminate risk to co-workers, work-
place and environment in accordance with organization procedures
3. Contingency measures during workplace accidents, fire and other emergencies are recognized and established in accordance with
organization procedures
CONTENTS:
 OHS procedures and practices and regulations
 PPE types and uses
 Hazards/risks identification and control
 Threshold Limit Value -TLV
 OHS indicators
 Organization safety and health protocol
 Safety consciousness
 Health consciousness
 Practice of personal hygiene
 Hazards/risks identification and control skills
 Interpersonal skills
 Communication skills
EQUIPMENT TOOLS AND ACCESSORIES LEARNING MATERIALS
 LCD Projector (optional)  Mask Books relating to:
 Overhead Projector (op-  Gloves  Clean Air Act
tional)  Goggles  Building code
 Computer  Hair Net/cap/bonnet  National Electrical and Fire Safety Codes
 Printer  Face mask/shield  Waste management statutes and rules
 Ear muffs  Philippine Occupational Safety and Health Standards
 Apron/Gown/coverall/jump suit  DOLE regulations on safety legal requirements
 Anti-static suits  ECC regulations
 Standard operating procedures of property
 Risk management manual
METHODOLOGIES:
 Lecture
 Demonstration
 Role-play
 Simulation
ASSESSMENT METHODS:
 Portfolio assessment
 Interview
 Case study/situation
LO2. EVALUATE HAZARDS AND RISKS
1. Terms of maximum tolerable limits which when exceeded will result in harm or damage are identified based on threshold limit values (TLV)
2. Effects of the hazards are determined
3. OHS issues and/or concerns and identified safety hazards are reported to designated personnel in accordance with workplace requirements and rele-
vant workplace OHS legislation
CONTENTS:
 OHS indicators

METHODOLOGIES:
 Lecture
 Demonstration
 Role-play
 Simulation
ASSESSMENT METHODS:
 Interview
LO3. CONTROL HAZARDS AND RISKS
1. Occupational Health and Safety (OHS) procedures for controlling hazards/risks in workplace are consistently followed
2. Procedures for dealing with workplace accidents, fire and emergencies are followed in accordance with organization OHS policies
3. Personal protective equipment (PPE) is correctly used in accordance with organization OHS procedures and practices
4. Appropriate assistance is provided in the event of a workplace emergency in accordance with established organization protocol
CONTENTS:
 OHS indicators
METHODOLOGIES:
 Lecture
 Demonstration
 Role-play
 Simulation
ASSESSMENT METHODS:
 Interview
LO4. MAINTAIN OHS AWARENESS
1. Emergency-related drills and trainings are participated in as per established organization guidelines and procedures
2. OHS personal records are completed and updated in accordance with workplace requirements
CONTENTS:
 OHS indicators

METHODOLOGIES:
 Lecture
 Demonstration
 Role-play
 Simulation
ASSESSMENT METHODS:
 Interview
COMMON COMPETENCIES

UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
MODULE TITLE : DEVELOPING AND UPDATING INDUSTRY KNOWLEDGE
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes required to access, increase and update
industry knowledge.
Upon completion of this module, the trainees/students must be able to:
LO1. Identify and access key resources of information on the industry
LO2. Access, apply and share industry information
LO3. Update continuously relevant industry knowledge
LO1. IDENTIFY AND ACCESS KEY RESOURCES OF INFORMATION ON THE INDUSTRY
1. Sources of information on the industry are correctly identified and accessed.
2. Specific information on sector of work is accessed and updated.
CONTENTS:
 Time management
 Ready skills needed to access industry information
 Basic competency skills needed to access the internet
 Overview of quality assurance in the industry
 Role of individual staff members
 Industry information sources
CONDITIONS:
The students/trainees must be provided with the following

 LCD Projector (optional)  media
 Overhead Projector (optional)  reference books
 Computer  libraries
 Printer  unions
 industry associations
 industry journals
 internet
 personal observation and experience
METHODOLOGIES:
 Lecture
 Individual/group assignment
ASSESSMENT METHODS
 Interview/questions
 Practical demonstration
 Portfolio of industry information related to trainee’s work
LO2. ACCESS, APPLY AND SHARE INDUSTRY INFORMATION
1. Sources of information on the industry are accessed and applied
2. Industry information is correctly applied to day-to-day activity
3. Information to assist effective work performance is obtained
CONTENTS:
 Trade unions environmental issues and requirements
 Industrial relations issues and major organization
 Career opportunities
 Work ethic required to work in the industry
 Quality assurance
CONDITIONS:

 Industry journals/manuals
 Internet
 Personal computer
 Reference book
METHODOLOGIES:
 Self- paced/modular
 Demonstration
 Small group discussion
 Distance education
ASSESSMENT METHODS
 Written/oral examination
LO3. UPDATE CONTINUOUSLY RELEVANT INDUSTRY KNOWLEDGE
1. Informal and/or formal research is used to update general knowledge of the industry.
2. Updated knowledge is shared with customers and colleagues as appropriate and incorporated into day-to-day working activities.
CONTENTS:
 Time management
 Ready skills needed to access industry information
 Basic competency skills needed to access the internet
 Overview of quality assurance in the industry
 Role of individual staff members
 Industry information sources

CONDITIONS:

 LCD Projector (optional)  media
 Overhead Projector (optional)  reference books
 Computer  libraries
 Printer  unions
 industry associations
 industry journals
 internet
 personal observation and experience
METHODOLOGIES:
 Lecture
 Individual/group assignment
ASSESSMENT METHODS
 Interview/questions
 Portfolio of industry information related to trainee’s work

UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENE PROCEDURES
MODULE TITLE : OBSERVING WORKPLACE HYGIENE PROCEDURES
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes in observing workplace hygiene procedures.
It includes following hygiene procedures and identifying and preventing hygiene risks.
LO1. Practice personal grooming and hygiene
LO2. Practice safe and hygienic handling, storage and disposal of food, beverage, and materials
LO1. PRACTICE PERSONAL GROOMING AND HYGIENE
1. Workplace hygiene procedures are implemented in line with enterprise and legal requirements
2. Personal grooming and hygiene are practice regularly

CONTENTS:
 Typical hygiene and control procedures in the hospitality and tourism industries
 Overview of legislation and regulation in relation to food handling, personal and general hygiene
 Knowledge on factors which contribute to workplace hygiene problems
 General hazards in handling of food, linen and laundry and garbage, including major causes of contamination and cross-infection
 Sources of and reasons for food poisoning
 Ability to follow correct procedures and instructions
 Ability to handle operating tools/ equipment
 Application to hygiene principles

CONDITIONS: The students/trainees must be provided with the following
 Apron/Gown/ coverall/jump suit  DOLE regulations on safety legal requirements
METHODOLOGIES:
 Lecture
 Demonstration
 Role-play
 Simulation
ASSESSMENT METHODS:
 Written/oral examination
 Practical demonstration
LO2. PRACTICE SAFE AND HYGIENIC HANDLING, STORAGE AND DISPOSAL OF FOOD, BEVERAGE, AND MATERIALS
1. Potential hygiene risks are identified in line with enterprise procedures
2. Action to minimize and remove risks are taken within scope of individual responsibility of enterprise/legal requirements
3. Hygiene risks beyond the control of individual staff members are reported to the appropriate person for follow up
4. Proper handling , storage and disposal of food, beverage and materials are followed
5. Proper disposal of waste are hygienically practice regularly
6. Proper cleaning procedures
CONTENTS:
 Typical hygiene and control procedures in the hospitality and tourism industries
 Overview of legislation and regulation in relation to food handling, personal and general hygiene
 Knowledge on factors which contribute to workplace hygiene problems
 General hazards in handling of food, linen and laundry and garbage, including major causes of contamination and
cross-infection
 Sources of and reasons for food poisoning
 Ability to follow correct procedures and instructions
 Ability to handle operating tools/ equipment
 Application to hygiene principles
 Proper cleaning procedures

CONDITIONS: The students/trainees must be provided with the following
 Apron/Gown/ coverall/jump suit  DOLE regulations on safety legal requirements
METHODOLOGIES:
 Lecture
 Demonstration
 Role-play
 Simulation
ASSESSMENT METHODS:
UNIT OF COMPETENCY : PERFORM COMPUTER OPERATIONS
MODULE TITLE : PERFORMING COMPUTER OPERATIONS
MODULE DESCRIPTION : This module covers the knowledge, skills and attitudes needed to perform computer operations
which include inputting, accessing, producing and transferring data using appropriate hardware and software.
SUGGESTED DURATION : 6 hours
LO1. Identify and explain the functions, general features and capabilities of both hardware and software
LO2. Prepare and use appropriate hardware and software according to task requirement
LO3. Use appropriate devices and procedures to transfer files/data
LO4. Produce accurate and complete data according to the requirements
LO5. Maintain computer system
LO1. IDENTIFY AND EXPLAIN THE FUNCTIONS, GENERAL FEATURES AND CAPABILITIES OF BOTH HARDWARE AND SOFTWARE
1. General features of the computer are explained according to sequence of operation.
2. Functions of computer hardware and software are identified and explained.
3. Types of peripheral devices are identified.
4. Connections between computer and peripheral devices are explained.
CONTENTS:
 Basic ergonomics of keyboard and computer use
 Main types of computers and basic features of different operating systems
 Main parts of a computer
 Storage devices and basic categories of memory
 Relevant types of software
 Peripheral devices
 OH & S principles and responsibilities
 Reading skills required to interpret work instruction
CONDITION:
The trainees/students must be provided with the following:
 LCD Projector (optional) Books relating to:
 Overhead Projector (optional)  Computer books and CDs
 Computer
 Printer
METHODOLOGIES:
 Lecture
 Tutorial or self-pace
ASSESSMENT METHODS:
 Observation
 Questioning
LO2. PREPARE AND USE APPROPRIATE HARDWARE AND SOFTWARE ACCORDING TO TASK REQUIREMENT
1. Requirements of task are determined.
2. Prepared and used hardware components correctly and according to task requirement.
3. Task is planned to ensure OH & S guidelines and procedures are followed.
CONTENTS:
 Basic ergonomics of keyboard and computer use
 Standard operating procedures in entering and saving data into the computer
 Main parts of a computer
 Storage devices and basic categories of memory
 Relevant types of software
 General security
 Viruses
 OH & S principles and responsibilities
 Reading skills required to interpret work instruction
CONDITION:
 Computer
 Printer
METHODOLOGIES:
 Lecture
ASSESSMENT METHODS:
 Observation
 Questioning
LO3. USE APPROPRIATE DEVICES AND PROCEDURES TO TRANSFER FILES/DATA
1. Correct program/application is selected based on job requirements.
2. Program/application containing the information required is accessed according to company procedures.
3. Desktop icons are correctly selected, opened and closed for navigation purposes.
4. Keyboard techniques are carried out in line with OH & S requirements for safe use of keyboards.
CONTENTS:
 Procedures/techniques in accessing Information
 Desktop Icons
 Keyboard techniques based on OHS requirements

CONDITION:
 Computer
 Printer
METHODOLOGIES:
 Lecture
ASSESSMENT METHODS:
 Observation
 Questioning
LO4. PRODUCE ACCURATE AND COMPLETE DATA ACCORDING TO THE REQUIREMENTS
1. Entered data are processed using appropriate software commands.
2. Data are printed out as required using computer hardware/peripheral devices in accordance with standard operating procedures.
3. Files and data are transferred between compatible systems using computer software, hardware/ peripheral devices in accordance with
standard operating procedures.
CONTENTS:
 Software commands
 Operation and use of peripheral devices
 Procedures in producing and transferring files/data

CONDITION:
 Computer
 Printer
METHODOLOGIES:
 Lecture
ASSESSMENT METHODS:
 Observation
 Questioning
LO5. MAINTAIN COMPUTER SYSTEM
1. Systems for cleaning, minor maintenance and replacement of consumables are implemented.
2. Procedures for ensuring security of data, including regular back-ups and virus checks are implemented in accordance with standard operat-
ing procedures.
3. Basic file maintenance procedures are implemented in line with the standard operating procedures.
CONTENTS:
 Cleaning, minor maintenance and replacements of consumables
 Creating more space in hard disk
 Reviewing programs
 Deleting unwanted files
 Checking hard disk for errors
 Viruses and up-to-date anti-virus programs

CONDITION:
EQUIPMENT TOOLS AND ACCESSORIES SUPPLIES & MATERIALS LEARNING MATERIALS
 LCD Projector (optional)  Set of screw driver  office supplies  Computer books and
 Overhead Projector (optional)  diskettes CDs
 Computer  CDs  Learning materials/
 Printer  Zip disks activity sheets
 Manufacturer’s man-
ual
METHODOLOGIES:
 Lecture
ASSESSMENT METHODS:
 Observation
 Questioning
UNIT OF COMPETENCY : PERFORM WORKPLACE SAFETY PRACTICES
MODULE TITLE : PERFORMING WORKPLACE SAFETY PRACTICES
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes in following health, safety and security
practices. It includes dealing with emergency situations and maintaining safe personal standard.
LO1. Practice workplace safety, security and hygiene systems, processes and operation
LO2. Responds appropriately to faults, problems and emergency situations
LO3. Maintain safe personal presentation standards
LO1. PRACTICE WORKPLACE SAFETY, SECURITY AND HYGIENE SYSTEMS, PROCESSES AND OPERATION
1. Correct healthy, safety and security procedures are complied in line with the legislation and regulation
2. Correct health, safety and security procedures are followed.
3. Breaches of health, safety and security procedures are identified.
CONTENTS:
 Health, safety and security procedures
 Breaches procedures
CONDITIONS:
 Manuals
 Handbook safety and security
 Report (sample)
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
LO2. RESPOND APPROPRIATELY TO FAULTS, PROBLEMS AND EMERGENCY SITUATIONS IN LINE WITH ENTERPRISE GUIDELINES
1. Emergency and potential emergency are recognized and appropriate action are taken
2. Emergency procedures are followed in line with enterprise procedures and guidelines
3. Assistance is sought from colleagues to resolve or respond to emergency situation
CONTENTS:
 Emergency procedure
- Personal injuries
- Fire
- Electrocution
- Natural calamity
- Criminal acts
 Safe personal presentation standard
CONDITIONS:
 Emergency procedure manuals
 Handbook safety and security
 Report
 Emergency drills – instruction/guidelines
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS:
 Observation
LO3. MAINTAIN SAFE PERSONAL PRESENTATION STANDARDS
1. Safe personal standards are identified and followed in line with enterprise requirements
CONTENTS:
 Proper use of personal protective equipment
 Waste management
 Pollution control
 Effect of pollution
 Types of pollutants
CONDITIONS:
 Modules
 Reference book
 Guidelines on waste disposal
 Flyers/brochures
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
 Observation
UNIT OF COMPETENCY : PROVIDE EFFECTIVE CUSTOMER SERVICE
MODULE TITLE : PROVIDING EFFECTIVE CUSTOMER SERVICE
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitude in providing effective customer service. It
includes greeting customer, identifying customer needs, delivering service to customer, handling queries through telephone, fax machine, internet and email
and handling complaints, evaluation and recommendation.
Upon completion of this module, the trainee/student must be able to:
LO1. Apply effective verbal and non-verbal communication skills to respond to customer needs
LO2. Provide prompt and quality service to customer

LO3. Handle queries promptly and correctly in line with enterprise procedures
LO4. Handle customer complaints, evaluation and recommendations
LO1. APPLY EFFECTIVE VERBAL AND NON-VERBAL COMMUNICATION SKILLS TO RESPOND TO CUSTOMER NEEDS
1. Guests are greeted in line with enterprise procedure
2. Verbal and non-verbal communications are appropriate to the given situation
3. Non- verbal communication of customer is observed responding to customer
4. Sensitivity to cultural and social differences is demonstrated
CONTENTS:
 Communication
- Interactive communication with others
- Interpersonal skills/ social graces with sincerity
 Safety Practices
- Safe work practices
- Personal hygiene
 Attitude
- Attentive, patient and cordial
- Eye-to-eye contact
- Maintain teamwork and cooperation
 Theory
- Selling/upselling techniques
- Interview techniques
- Conflict resolution
- Communication process
- Communication barriers
 Effective communication skills
 Non-verbal communication - body language
 Ability to work calmly and unobtrusively effectively
 Ability to handle telephone inquiries and conversations
 Correct procedure in handling telephone inquiries
 Proper way of handling complaints

CONDITIONS:
Equipment Tools and Accessories Materials
 LCD Projector (optional)  Recorder / microphone  Books and Videos relating to customer
 Overhead Projector (optional) service and service philosophy
 Video camera  Books, brochures, manuals
 TV/monitor
 VHS/DVD player
METHODOLOGIES:
 Lecture
 Demonstration
 Role-play
 Simulation
ASSESSMENT METHODS:
 Written examination
LO2. PROVIDE PROMPT AND QUALITY SERVICE TO CUSTOMER
1. Appropriate interpersonal skills are used to ensure that customer needs are accurately identified
2. Customer needs are assessed for urgency so that priority for service delivery can be identified
3. Customers are provided with information
4. Appropriate rapport is maintained with customer to enable high quality service delivery
5. Personal limitation in addressing customer needs is identified and where appropriate, assistance is sought from supervisor
6. Opportunities to enhance the quality of service and products are taken wherever possible
CONTENTS:
 Communication
 Safety Practices
- Safe work practices
- Personal hygiene
 Attitude
 Theory
- Selling/upselling techniques
- Interview techniques
- Conflict resolution
- Communication process
- Communication barriers
 Correct procedure in handling telephone inquiries
 Proper way of handling complaints

CONDITIONS:
Equipment Materials
 LCD Projector (optional)  Books and Videos relating to customer service and service phi-
 Overhead Projector (optional) losophy
 VHS/DVD player  Books, brochures, manuals
 Video camera
 TV/monitor
METHODOLOGIES:
 Lecture
 Demonstration
 Role-play
 Simulation
ASSESSMENT METHODS:
LO3. HANDLE QUERIES PROMPTLY AND CORRECTLY IN LINE WITH ENTERPRISE PROCEDURES
1. Customer needs are promptly attended to in line with enterprise procedure

2. Applied correct procedure in using telephone, fax and internet
3. Report is accomplished according to company rules and regulations
CONTENTS:
 Uses of telephone, fax, internet and e-mail
 Telephone and electronic mail ethics
 Procedures in handling queries
 Maintain teamwork and cooperation
CONDITIONS:
Equipment Materials
 Computer  Books, brochures, manuals
 VHS/DVD player
 TV/monitor
 Video camera
METHODOLOGIES:
 Lecture
 Demonstration
 Role-play
 Simulation
ASSESSMENT METHODS:
LO4. HANDLE CUSTOMER COMPLAINTS, EVALUATION AND RECOMMENDATIONS
1. Guests are greeted with a smile and eye-to-eye contact
2. Responsibility for resolving the complaint is taken within limit of responsibility
3. Nature and details of complaint are established and agreed with the customer
4. Appropriate action is taken to resolve the complaint to the customers satisfaction wherever possible
CONTENTS:
 Communication
 Attitude
 Interview skills
 Guidelines in handling complaints
 Procedures in responding and resolving complaints

CONDITIONS:
Equipment Materials
 Computer
 Printer
METHODOLOGIES:
 Lecture
 Demonstration
 Role-play
 Simulation
ASSESSMENT METHODS:
 Oral interview
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 (patissiers) to
prepare and produce a range of high-quality bakery products in commercial food production environments and hospitality establishments.
Upon completion of this module the students/trainees will be able to:
LO1: Prepare bakery products
LO2: Decorate and present bakery products
LO3: Store bakery products
LO1. Prepare bakery products
Assessment Criteria Contents Conditions Methodologies Assessment Method

• Required ingredients are • Required ingredients The following resources • Lecture • Oral interview
selected, measured and are selected, measured MUST be provided: • Demonstration • Practical demonstration
weighed according to and weighed according • Simulation
• Commercial
recipe or production re- to recipe
kitchen environ-
quirements and estab- • A variety of bakery
ment using indus-
lished standards and products are prepared
try-current equip-
procedures according to standard
ment for making a
• A variety of bakery prod- • Appropriate equipment
variety of special-
ucts are prepared ac- is used according to re-
ized pastry prod-
cording to standard mix- quired bakery products
ucts.
ing procedures/formula- • Bakery products are
• Use of real ingredi-
tion/ recipes and desired baked according to
ents
product characteristics techniques
• Preparation, deco-
• Appropriate equipment • Required oven temper-
ration and presen-
are used according to re- ature are selected
tation of a range of
quired bakery products Present Relevant Informa-
specialist pastry
and standard operating tion
products within typ-
procedures
ical workplace con-
• Bakery products are Activity 2: Collecting Informa-
dition
baked according to tech- tion
USAID 21st Century
niques and appropriate Let’s Exercise: Collecting In-
Module 6 NC II –
conditions; and enter- formation
Present Relevant
prise requirement and
Information
standards Practicing Occupational
• Required oven tempera- Safety and Health Policies
Page 10
ture are selected to bake and Procedures
Page 14
goods in accordance Activity 6: Safe Handling
Page 14- 15
with the desired charac- Procedures of Tools,
teristics, standards Equipment, and Materials
recipe specifications and
USAID 21st Century
enterprise practices
Module 7 NC II –
Practicing Occupational
Safety and Health
Policies and Procedures
• Page 46
LO2. Decorate and present bakery products

• A variety of fillings and • Fillings and coating/ic- The following resources • Lecture • Oral interview
coating/icing, glazes and ing, glazes and decora- MUST be provided: • Demonstration • Practical demonstration
decorations for bakery tions • Commercial • Simulation
products are prepared • Bakery products are kitchen
according to standard filled environment using
recipes, enterprise industry-current
standards and/or equipment for
customer preferences Practicing Occupational making a variety of
• Bakery products are Safety and Health Policies specialized pastry
filled and decorated, and Procedures products.
where required and Activity 7: Executing Work • Use of real
appropriate, in Activities According to OSH ingredients
accordance with Work Standard • Preparation, deco-
standard recipes and/or Let’s Apply: Working Safely ration and presen-
enterprise standards and tation of a range of
customer preferences specialist pastry
• Bakery items are finished products within typ-
according to desired ical workplace con-
product characteristics dition
• Baked products are USAID 21st Century
presented according to Module 7 NC II –
established standards Practicing Occupational
and procedures Safety and Health
Page 57
Page 66
LO3. Store bakery products

• Bakery products are • Storing according to • The following re- • Lecture • Oral interview
stored according to es- standard sources MUST be • Demonstration • Practical demonstration
tablished standards and • Packaging provided: • Simulation
procedures • Commercial
• Packaging are selected Practicing Occupational kitchen environ-
appropriate for the Safety and Health Policies ment using indus-
preservation of product and Procedures try-current equip-
freshness and eating Activity 7: Executing Work ment for making a
characteristics Activities According to OSH variety of special-
Work Standard ized pastry prod-
Let’s Apply: Working Safely ucts.

ents
• Preparation, deco-
ration and presen-
tation of a range of
specialist pastry
products within typ-
ical workplace con-
dition
USAID 21st Century

Module 7 NC II –
Practicing Occupational
Safety and Health
Page 57
Page 66
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 (patissiers) 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

• Required in- • Required ingre- The following resources • Lecture • Observa-
gredients are dients are se- MUST be provided: • Demonstra- tion of
selected, lected, measure tion practical
• Commercial kitchen
measured and • variety of pastry • Self- paced/ demon-
environment using in-
weighed ac- products modular stration
dustry-current equip-
cording to • equipment are by the
ment for making a va-
recipe or pro- used according candidate
riety of specialized
duction re- to required pas- on pre-
pastry products.
quirements try products paring,
and estab- • techniques and appropriate cooking
ents
lished stan- conditions; and enterprise re- and bak-
• Preparation, decora-
dards and pro- quirement and ing, fill-
tion and presentation
cedure ing, fin-
of a range of special-
• A variety of Practicing Occupational Safety ishing,
ist pastry products
pastry prod- and Health Policies and decorat-
within typical work-
ucts are pre- Procedures ing and
place condition
pared accord- Activity 6: Safe Handling present-
ing to stan- Procedures of Tools, Equipment, USAID 21st Century ing spe-
dard mixing and Materials Module 7 NC II – Practicing cialized
procedures/ Occupational Safety and pastry
formulation/ Activity 7: Executing Work Health Policies and products
recipes and Activities According to OSH Work Procedures • Ques-
desired prod- Standard Page 46 tions to
uct character- Let’s Apply: Working Safely Page 57 deter-
istics Page 66 mine the
• Appropriate underpin-
equipment are ning
used accord- knowl-
ing to required edge of
pastry prod- the candi-
ucts and stan- date re-
dard operating lated to
procedures tasks to
• Pastry prod- be per-
ucts are formed

baked accord-
ing to tech-
niques and
appropriate
conditions;
and enterprise
requirement
and standards
• Required oven
temperature
are selected
to bake goods
in accordance
with the de-
sired charac-
teristics, stan-
dards recipe
specifications
and enterprise
practices
• .
LO2. Decorate and present pastry products

• A variety of fill- • Fillings and • The following re- • Lecture • Observation
ings and coating/ coating/ic- sources MUST be • demonstra- of practical
icing, glazes and ing. provided: tion demonstration
decorations for • Glazes and • Commercial by the candi-
bakery products decorations kitchen environ- date on pre-
are prepared ac- for bakery ment using indus- paring, cook-
cording to stan- products. try-current equip- ing and bak-
dard recipes, en- • Bakery ment for making a ing, filling, fin-
terprise stan- products variety of special- ishing, deco-
dards and/or cus- are filled ized pastry prod- rating and
tomer prefer- and deco- ucts. presenting
ences. rated. • Use of real specialized
• Bakery products • ingredients pastry prod-
are filled and Practicing Occupational • Preparation, deco- ucts
decorated, where Safety and Health ration and presen- • Questions to
required and ap- tation of a range of determine the
propriate, in ac- specialist pastry underpinning
Activity 7: Executing Work
cordance with products within typ- knowledge of
Activities According to OSH
standard recipes ical workplace con- the candidate
Work Standard
and/or enterprise dition related to
Let’s Apply: Working
standards and USAID 21st Century tasks to be
customer prefer-
Safely performed
Module 7 NC II
ences
Practicing
• Bakery items are
Occupational Safety
finished accord-
and Health Policies
ing to desired
and Procedures
product charac-
Page 57
teristics
• Baked products Page 66
are presented ac-

cording to estab-
lished standards
and procedures
LO3. Store Pastry products

 Pastry products are stored  Stored ac-  The following re-  Lecture  Oral interview
according to established stan- cording to sources MUST be  Demonstration  Practical demonstration
dards and procedures established provided:  Simulation
 Packaging are selected ap-  Packaging  Commercial
propriate for the preservation are se- kitchen environ-
of product freshness and eat- lected ap- ment using indus-
ing characteristics propriate try-current equip-
for the ment for making a
preserva- variety of special-
tion ized pastry prod-
Exercising efficient and ucts.
effective Sustainable  Use of real ingredi-
Practices in the workplace ents
(NC II)  Preparation, deco-
Activity 4: Sustainability ration and presen-
Policies in the Workplace tation of a range of
Key Facts 8.2: Sustainable specialist pastry
Policies and Practices in the products within typ-
Workplace ical workplace con-
dition
USAID 21st Century

Module 8 NC II
Exercising efficient and
effective Sustainable
Practices in the
workplace (NC II)
Page 22
Page 24
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 cooks (patissiers) to produce, fill,
decorate and present a 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

 Ingredients are  Measured  The following re-  Lecture  Observation
selected, mea- and sources MUST be  demonstra- of practical
sured and weighed provided: tion demonstration
weighed accord- according  Commercial by the candi-
ing to recipe re- to recipe, kitchen environ- date on pre-
quirements, en-  Sponges ment using indus- paring, cook-
terprise practices and cakes try-current equip- ing and bak-
and customer are pre- ment for making a ing, filling, fin-
practices pared ac- variety of special- ishing, deco-
 Required oven cording to ized pastry prod- rating and
temperature is recipe ucts. presenting
selected to bake specifica-  Use of real ingredi- specialized
goods in accor- tions ents pastry prod-
dance with de-  Appropriate  Preparation, deco- ucts
sired characteris- equipment ration and presen-  Questions to
tics, standard are used tation of a range of determine the
recipe specifica- according specialist pastry underpinning
tions and enter- to required products within typ- knowledge of
prise practices pastry ical workplace con- the candidate
 Sponges and products dition related to
cakes are pre- USAID 21st Century tasks to be
pared according Module 7 NC II performed
to recipe specifi- Practicing Occupational Practicing Occupational
cations, tech- Safety and Health Policies Safety and Health
niques and condi- and Procedures Policies and Procedures
tions and desired Activity 7: Executing Work Page 57
product charac- Activities According to OSH Page 66
teristics Work Standard
 Appropriate Let’s Apply: Working Safely
equipment are
used according to
required pastry
and bakery prod-
ucts and stan-
dard operating
procedures
 Sponges and
cakes are cooled
according to es-
tablished stan-
dards and proce-
dures
LO2. Prepare and use fillings

• Fillings are prepared • Sponges and • The follow- • Lec- • Observation
and selected in accor- cakes are filled ing re- ture of practical
dance with required and assembled sources • demon demonstration
consistency and appro- according to MUST be stration by the candi-
priate flavors standard recipe provided: date on pre-
• Slice or layer sponges specifications • Commercial kitchen en- paring, cook-
and cakes are filled and • Coatings and sid- vironment using indus- ing and bak-
assembled according to ings are selected try-current equipment ing, filling, fin-
standard recipe specifi- for making a variety of ishing, deco-
cations, enterprise prac- Practicing Occupational Safety specialized pastry prod- rating and
tice and customer pref- and Health Policies and ucts. presenting
erences Procedures • Use of real ingredients specialized
• Coatings and sidings Activity 7: Executing Work • Preparation, decoration pastry prod-
are selected according Activities According to OSH Work and presentation of a ucts
to the product charac- Standard range of specialist pas- • Questions to
teristics and required Let’s Apply: Working Safely try products within typi- determine the
recipe specifications cal workplace condition underpinning
knowledge of
USAID 21st Century Module the candidate
7 NC II Practicing related to
Occupational Safety and tasks to be

Health Policies and performed
Procedures
Page 57
Page 66
LO3. Decorate cakes

• Sponges and cakes are • Decorating cakes suited to the • The following resources • Lec- • Observation of practical
decorated suited to the product and occasion MUST be provided: ture demonstration by the can-
product and occasion • Icings and decorations are • • demon didate on preparing, cook-
and in accordance with used according product and • Commer- stration ing and baking, filling, fin-
standard recipes and occasion cial kitchen ishing, decorating and pre-
enterprise practices environ- senting specialized pastry
• Suitable icings and dec- Practicing Occupational Safety ment using products
orations are used ac- and Health Policies and industry- • Questions to determine the
cording to standard Procedures current underpinning knowledge of
recipes and/or enter- Activity 7: Executing Work equipment the candidate related to
prise standards and cus- Activities According to OSH Work for making tasks to be performed
tomer preferences Standard a variety of
Let’s Apply: Working Safely specialized
pastry
products.
• Use of real
ingredients
Preparation, decoration
and presentation of a
range of specialist pas-
try products within typi-
cal workplace condition
USAID 21st Century Module
7 NC II Practicing
Occupational Safety and
Health Policies and
Procedures
Page 57
Page 66
LO4. Present cakes
• Cakes are presented on • Presented on accordance with The following resources • Lec- • Observation of practical
accordance with cus- customer’s expectations MUST be provided: ture demonstration by the can-
tomer’s expectations • Selection of equipment • demon didate on preparing, cook-
and established stan- • Appearances and eating qual- • Commercial kitchen en- stration ing and baking, filling, fin-
dards and procedures ities are maintained vironment using indus- ishing, decorating and pre-
• Equipment are selected Cake are portion- try-current equipment senting specialized pastry
and used in accordance ing-controlling to for making a variety of products
with service require- minimize specialized pastry prod- • Questions to determine the
ments wastage ucts. underpinning knowledge of
• Product freshness, ap- • Use of real ingredients the candidate related to
pearances and eating Practicing Occupational Safety Preparation, decoration tasks to be performed
qualities are maintained and Health Policies and and presentation of a
in accordance with the Procedures range of specialist pas-
established standards Activity 6: Safe Handling try products within typi-
and procedures Procedures of Tools, Equipment, cal workplace condition
• Cakes are marked or cut and Materials USAID 21st Century Module
portion-controlled to Activity 7: Executing Work 7 NC II Practicing
minimize wastage and in Activities According to OSH Work Occupational Safety and
accordance with enter- Standard Health Policies and
prise specifications and Key Facts 7.8: Safe Practices and Procedures
customer preferences Procedures when on the Job Page 46
Let’s Apply: Working Safely Page 57

Page 66
LO5. Store cakes
• Cakes are stored in ac- • Knowledge regarding to stor- The following resources • Lec- • Observation of practical
cordance with establish- age conditions. MUST be provided: ture demonstration by the can-
ment’s standards and • Storage methods • demon didate on preparing, cook-
procedures • OHS • Commercial kitchen en- stration ing and baking, filling, fin-
• Storage methods are vironment using indus- ishing, decorating and pre-
identified in accordance Practicing Occupational Safety try-current equipment senting specialized pastry
with product specifica- and Health Policies and for making a variety of products
tions and established Procedures specialized pastry prod- • Questions to determine the
standards and proce- Activity 6: Safe Handling ucts. underpinning knowledge of
dures Procedures of Tools, Equipment, • Use of real ingredients the candidate related to
and Materials Preparation, decoration tasks to be performed
Activity 7: Executing Work and presentation of a
Activities According to OSH Work range of specialist pas-

Standard try products within typi-
Let’s Apply: Working Safely cal workplace condition

7 NC II Practicing
Health Policies and
Procedures
Page 46
Page 57
Page 66
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 fours
glazes, marzipan-based petits fours and caramelized fruits and nuts served as petits fours, to a level of high and consistent quality.
LO1: Prepare iced petits fours
LO2: Prepare fresh petits fours
LO3: Prepare marzipan petits fours
LO4: Prepare caramelized petits four
LO5: Display petits fours
LO6: Store petits fours
LO1. Prepare iced Petits fours
• Sponges and bases are • Petit fours cake base The following resources • Lec- • Observation of practical
prepared, cut and as- • Cut and assemble bases for MUST be provided: ture demonstration by the can-
sembled according to petit fours • demon didate on preparing, cook-
standard recipes and • Flavor and filling consistency • Commercial kitchen en- stration ing and baking, filling, fin-
enterprise requirements • Decorate, assemble and vironment using indus- ishing, decorating and pre-
and practices glazed patit fours try-current equipment senting specialized pastry
• Fillings are prepared for making a variety of products
with the required flavors specialized pastry prod- • Questions to determine the
and consistency Practicing Occupational Safety ucts. underpinning knowledge of
• Fondant icing are and Health Policies and • Use of real ingredients the candidate related to
brought in accordance Procedures Preparation, decoration tasks to be performed
with the required tem- Activity 6: Safe Handling and presentation of a
perature and established Procedures of Tools, Equipment, range of specialist pas-
standards and proce- and Materials try products within typi-
dure Activity 7: Executing Work cal workplace condition
• Decorations are de- Activities According to OSH Work
signed and used in ac- Standard USAID 21st Century Module
cordance with establish- Let’s Apply: Working Safely 7 NC II Practicing
ment standards and pro- Occupational Safety and
cedures Health Policies and

Procedures
Page 46
Page 57
Page 66
LO2. Prepare fresh Petits fours
• A selection of small • Selection of base for petit The following resources • Lecture/ Discussion • Observation of practical
choux paste shapes are fours MUST be provided: • Demonstration demonstration by the can-
baked and decorated in • Decorate petit fours • Oral presentation didate on preparing, cook-
accordance with estab- • Flavor and filling consistency • Commercial kitchen en- ing and baking, filling, fin-
lished standards and • Glazing for petit fours Sec vironment using indus- ishing, decorating and pre-
procedures try-current equipment senting specialized pastry
• Baked sweet paste are for making a variety of products
prepared and blended in Practicing OHS Policies and specialized pastry prod- • Questions to determine the
accordance with estab- Procedures ucts. underpinning knowledge of
lishment standards and Activity 7: Executing Work • Use of real ingredients the candidate related to
procedures Activities According to OSH Work Preparation, decoration tasks to be performed
• Fillings are prepared Standards and presentation of a
and used the required Key Facts 7.8: Safe Practices and range of specialist pas-
flavors and correct con- Procedures when on the Job try products within typi-
sistency Lets Apply: Work Safely cal workplace condition
• Garnishes, glazes and
finished are used in ac- USAID 21st Century Module
cordance with 7 NC II Practicing
• established standards Occupational Safety and
and procedures Health Policies and

Procedures
Page 46
Page 57
Page 66
LO3. Prepare marzipan petits fours
• Quality marzipan is fla- • Preparation of flavor marzipan The following resources • Lecture/ Discussion • Observation of practical
vored and shaped to • Glazed marzipan MUST be provided: • Demonstration demonstration by the can-
produce mini-sized fruits • Decorate and display using • Oral presentation didate on preparing, cook-
in accordance with en- marzipan • Commercial kitchen en- ing and baking, filling, fin-
terprise and client re- vironment using indus- ishing, decorating and pre-
quirements try-current equipment senting specialized pastry
• Marzipan fruits are Practicing OHS Policies and for making a variety of products
coated to preserve de- Procedures specialized pastry prod- • Questions to determine the
sired eating characteris- Activity 7: Executing Work ucts. underpinning knowledge of
tics and softened with Activities According to OSH Work • Use of real ingredients the candidate related to
egg whites, piped into Standards Preparation, decoration tasks to be performed
shapes and sealed/ Lets Apply: Work Safely and presentation of a
browned with applied range of specialist pas-
heat, according to enter- try products within typi-
prise practice cal workplace condition

7 NC II Practicing
Health Policies and
Procedures
Page 57
Page 66
LO4. Prepare caramelized petits fours
• Fresh fruits/fruit seg- • Selection of fruits and nuts The following resources • Lecture/ Discussion • Observation of practical
ments are selected and • Coating and caramelized petit MUST be provided: • Demonstration demonstration by the can-
coated with pale amber- fours • Oral presentation didate on preparing, cook-
colored caramel or • Commercial kitchen en- ing and baking, filling, fin-
glazed or any coating vironment using indus- ishing, decorating and pre-
specified by the enter- try-current equipment senting specialized pastry
prise for making a variety of products
• Sandwich dried fruits or specialized pastry prod- • Questions to determine the
nuts are filled with fla- Practicing OHS Policies and ucts. underpinning knowledge of
vored marzipan and Procedures • Use of real ingredients the candidate related to
coated with pale amber- Activity 7: Executing Work Preparation, decoration tasks to be performed
colored caramel accord- Activities According to OSH Work and presentation of a
ing to specifications and Standards range of specialist pas-
enterprise standards Lets Apply: Work Safely try products within typi-

7 NC II Practicing
Health Policies and
Procedures
Page 57
Page 66
LO5. Display petits fours

• Appropriate receptacles • Correct temperature and con- The following resources • Lecture/ Discussion • Observation of practical
are selected and pre- dition for storing petit fours MUST be provided: • Demonstration demonstration by the can-
pared for petits fours • Quality and appearance of pe- • Oral presentation didate on preparing, cook-
• Petits fours are dis- tit fours • Commercial kitchen en- ing and baking, filling, fin-
played creatively to environment using indus- ishing, decorating and pre-
hance customer appeal try-current equipment senting specialized pastry
for making a variety of products
specialized pastry prod- • Questions to determine the
Practicing OHS Policies and ucts. underpinning knowledge of
Procedures • Use of real ingredients the candidate related to
Activity 7: Executing Work Preparation, decoration tasks to be performed
Activities According to OSH Work and presentation of a
Standards range of specialist pas-
Lets Apply: Work Safely try products within typi-

7 NC II Practicing
Health Policies and
Procedures
Page 57
Page 66
LO6. Store petits fours
• Petits fours are stored in • Condition of storing petit fours The following resources • Lecture/ Discussion • Observation of practical
proper temperatures and • Quality and appearance of pe- MUST be provided: • Demonstration demonstration by the can-
conditions to maintain tit fours • Oral presentation didate on preparing, cook-
maximum eating quali- • Commercial kitchen en- ing and baking, filling, fin-
ties, appearance and vironment using indus- ishing, decorating and pre-
freshness try-current equipment senting specialized pastry
• Petits fours are pack- Practicing OHS Policies and for making a variety of products
aged in accordance with Procedures specialized pastry prod- • Questions to determine the
established standards Activity 7: Executing Work ucts. underpinning knowledge of
and procedures Activities According to OSH Work • Use of real ingredients the candidate related to
Standards • Preparation, decoration tasks to be performed
Lets Apply: Work Safely and presentation of a
range of specialist pas-
try products within typi-
•
7 NC II Practicing
Health Policies and
Procedures
Page 57
Page 66
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: Present 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
• Desserts are portioned • Portioning and presenting The following resources • Lecture/ Discussion • Observation of practical
and presented according dessert items MUST be provided: • Demonstration demonstration by the can-
to product items, occa- • Standard plating of desserts • Oral presentation didate on preparing, cook-
sion and enterprise stan- • Essentials of dessert presen- • Commercial kitchen en- ing and baking, filling, fin-
dards and procedures tation vironment using indus- ishing, decorating and pre-
• Desserts are plated and try-current equipment senting specialized pastry
decorated in accordance for making various products
with enterprise stan- desserts. • Questions to determine the
dards and procedures Practicing OHS Policies and • Use of real desserts underpinning knowledge of
Procedures decoration/garnish in- the candidate related to
Activity 7: Executing Work gredients tasks to be performed
Activities According to OSH Work • Preparation, decoration
Standards and presentation of a
Lets Apply: Work Safely variety of desserts within
typical workplace condi-
tions.
•
7 NC II Practicing
Health Policies and
Procedures
Page 57
Page 66
LO2. Plan, prepare and present dessert buffet selection or plating
• Dessert buffet services • Portioning desserts The following resources • Lecture/ Discussion • Observation of practical
are planned and utilized • Plate and present decorated MUST be provided: • Demonstration demonstration by the can-
according to available dessert • Oral presentation didate on preparing, cook-
facilities, equipment and • Control service temperature of • Commercial kitchen en- ing and baking, filling, fin-
customer/enterprise re- desserts vironment using indus- ishing, decorating and pre-
quirements try-current equipment senting specialized pastry
• Variety of desserts are for making various products
prepared and arranged desserts. • Questions to determine the
in accordance with en- Practicing OHS Policies and • Use of real desserts underpinning knowledge of
terprise standards and Procedures decoration/garnish in- the candidate related to
procedures Activity 6: Safe Handling gredients tasks to be performed
Procedures of Tools, Equipment, • Preparation, decoration
and Materials and presentation of a

Activity 7: Executing Work variety of desserts within
Activities According to OSH Work typical workplace condi-
Standards tions.
Lets Apply: Work Safely
7 NC II Practicing
Health Policies and
Procedures
Page 46
Page 57
Page 66
LO3. Store and package desserts

• Desserts are stored in The following resources • Lecture/ Discussion • Observation of practical
accordance with the re- MUST be provided: • Demonstration demonstration by the can-
quired temperature and • Oral presentation didate on preparing, cook-
customer’s specifica- • Commercial kitchen en- ing and baking, filling, fin-
tions. vironment using indus- ishing, decorating and pre-
• Desserts are packaged try-current equipment senting specialized pastry
in accordance with es- for making various products
tablished standards and desserts. • Questions to determine the
Practicing OHS Policies and
procedures • Use of real desserts underpinning knowledge of
Procedures
decoration/garnish in- the candidate related to
Activity 7: Executing Work
gredients tasks to be performed
Activities According to OSH Work
Preparation, decoration
Standards
and presentation of a
Key Facts 7.8: Safe Practices and
variety of desserts within
Procedures when on the Job
typical workplace condi-
Lets Apply: Work Safely
tions.

7 NC II Practicing
Health Policies and
Procedures
Page 57
Page 66

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Regional Workshop on Integration of 21 Century Skills in the Development/ Enhancement of Competency-

 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

1.1.1 Obtain and convey workplace informa-

2.1.1 Describe and identify team role and re-

3.1.1 Integrate personal objectives with orga-

4.1.1 Evaluate hazard and risks

UNIT OF COMPETENCY MODULE TITLE LEARNING OUTCOMES NOMINAL DURATION

1.1.1 Identify and access key resources of infor-

2.1.1 Practice personal grooming and hygiene

3.1.1 Identify and explain the functions, general fea-

4.1.1 Practice workplace safety, security and hygiene

5.1.1 Apply effective verbal and non-verbal

1.1 Prepare bakery products

2.1 Prepare pastry products

3.1 Prepare sponge and cakes 3.2 Prepare and use

4.1 Prepare iced petits fours

5.1 Prepare and serve plated desserts

g. Training completion is based on satisfactory performance of all specified competencies.

2.1 Institution- Based:

on this mode shall be issued by the TESDA Secretariat.

classroom and workshop areas of the TVI.

classroom and workshop areas of the WI.

TOOLS OFFICE EQUIPMENT MATERIALS

QTY QTY QTY MEAT

12 Measuring cup, solid 6 Commercial Mixers with complete Cake flour

Measuring cup, liquid (250 & 500

25 Measuring spoon 1 Decker oven All-purpose

3 Cake turn table 1 Compressor Sugar

20 Decorating tips 1 Dough cutter Yeast

6 Rolling pins Butter

6 Pie pan sizes 6, 8, 10 Margarine

6 Sheet pans Butter (French bread)

6 Pie cutter Cooking oil

6 Rubber scrapper Lard

6 Palette knife All-purpose cream

6 Cake stand with tier Whipping cream

6 Cake pillars Confectioner sugar

6 Sauce pan, s/s Knox gelatin

6 Ladles s/s Flaked almonds

6 Knives s/s with plastic handle Chocolate chips

6 Chopping board, color coded Chocolate, shredded

6 Scale 2, 10 kgs Cherries with stem

6 Wooden spoons Food colors

6 Beaters Tropical fruits

6 Wire whisk 1 Upright freezer Cream cheese

6 Muffin pan, small 1 Refrigerator Paper cups

6 Muffin pan, medium Tulip paste

6 Muffin pan, big Sugar lace

6 Loaf pan, small Pineapple juice

6 Loaf pan, medium Contreau

6 Loaf pan, medium

4 Rectangular pan 1x8x8 TRAINING MATERIALS:

6 Pie pan Good Housekeeping Baking Book

AS PER TESDA RESOLUTION NO. 2004-03

BREAD AND PASTRY PRODUCTION NC II (BPP)

MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATION

NOMINAL DURATION : 8 hours