LRC INSTITUTE OF THE PHILIPPINES,
INC.
3rd Floor TAP Bldg. Maramba Blvd. Pob. Lingayen, Pangasinan
Email: lrclingayen2018@gmail.com /Facebook: lrclingayen
TRAINING PLAN
COURSE: BREAD AND PASTRY PRODUCTION NC II
Modality: Check which modality will be applied. Multi- modal is allowed.
 [ ] Online  [ ] Distance Learning
Module Learning Outcomes
BASIC COMPETENCIES
PARTICIPATE IN LO1. Obtain and convey
WOKPLACE workplace information
COMMUNICATION LO2. Complete relevant work
related documents
LO3. Participate in workplace
meeting and discussion
WORK IN A TEAM LO1. Describe and identify team
ENVIRONMENT role and responsibility in a team
LO2. Describe work as a team
PRACTICE CAREER LO1. Integrate personal
PROFESSIONALISM objectives with
organizational goals
LO2. Set and met work
priorities
LO3. Maintain professional
growth and development
Learning Resources
Online
 LMS:(classroom.google.com)
 Uploaded Learning Contents
 Webinar
 Online quizzes/test
Distance Learning
 Information Sheets from the
CBLM of participate in
workplace communication
 Distributed Hard and or soft
copy
Online
 LMS: (classroom.google.com)
 Uploaded Learning Contents:
 Webinar
 Online quizzes/test
Distance Learning
 Information Sheets from the
CBLM of work in a team
environment
 Distributed hard and or soft
copy
Online
 LMS: (classroom.google.com)
 Uploaded Learning Contents:
 Webinar
 Online quizzes/test
Distance Learning
  Information Sheets from the
learning material of practice
career professionalism
 Distributed hard and or soft
copy

PRACTICE LO1. Identify hazards and Online

OCCUPATIONAL risks  LMS: (classroom.google.com)
HEALTH AND LO2. Evaluate hazards and  Uploaded Learning Contents:
SAFETY risks  Webinar
PROCEDURES
LO3. Control hazards and  Online quizzes/test
risks
LO4. Maintain occupational Distance Learning
health and safety  Information Sheets from
awareness CBLM of occupational health
and safety procedures
 Distributed hard and or soft
copy

Module Learning Outcomes Learning Resources

COMMON
COMPETENCIES
APPLY FOOD SAFETY AND LO1: Wear personal protective Online
SANITATION equipment  LMS:
LO2: Observe personal hygiene and (classroom.google.com)
good grooming  Uploaded Learning
LO3: Implement food safety practices Contents:
LO4: Render safety measures and  Webinar
first aid procedures  Online quizzes/test

Distance Learning
 Information Sheets from
the CBLM of develop
and update industry
knowledge
 Distributed hard and or
soft copy
USE STANDARD LO1. Identify standard measuring Online
MEASURING devices and instruments  LMS:
DEVICES/INSTRUMENTS LO2. Review the procedures in using (classroom.google.com)
standard measuring devices and  Uploaded Learning
instruments
Contents:
LO3. Follow procedures in using
measuring devices and instruments  Webinar
 Online quizzes/test
 Distance Learning
 Information Sheets from
CBLM of observe
workplace hygiene
procedures
 Distributed hard and or
soft copy

USE FOOD PROCESSING LO1: Perform pre-operation activities Online

TOOLS, EQUIPMENT, AND LO2: Operate monitor and maintain  LMS:
UTENSILS food processing equipment (classroom.google.com)
LO3: Perform post-operation  Uploaded Learning
activities Contents:
 Webinar
 Online quizzes/test

Distance Learning
 Information Sheets from
CBLM of perform
computer operations
 Distributed hard and or
soft copy
PERFORM LO1: Gather and tabulate the Online
MATHEMATICAL recorded data  LMS:
OPERATION LO2: Review the various (classroom.google.com)
formulations  Uploaded Learning
LO3: Calculate production Contents:
 Webinar
 Online quizzes/test

Distance Learning
 Information Sheets from
the CBLM of perform
workplace safety
practices
 Distributed hard and or
soft copy
PROVIDE EFFECTIVE LO1. Apply effective verbal and non- Online
CUSTOMER SERVICE verbal communication skills to  LMS:
respond to customer needs (classroom.google.com)
LO2. Provide prompt and quality  Uploaded Learning
service to customer
Contents:
LO3. Handle queries through
telephone, fax machine, internet and  Webinar
e-mail  Online quizzes/test
LO4. Handle customer complaints,
evaluation and recommendations Distance Learning
 Information Sheets from
the CBLM of provide
effective customer
service
 Distributed hard and or
soft copy
Module Learning Outcomes Learning Resources

CORE COMPETENCIES
PREPARE AND LO1. Prepare bakery Online
PRODUCE BAKERY products  LMS: (classroom.google.com)
PRODUCTS LO2. Decorate and  Uploaded learning contents
present bakery  Webinar
products
LO3. Store
 Online tasks/activities
bakery
Face-to-Face/Distance Learning
products
 Information Sheets from the
CBLM of prepare and produce
bakery products
 Distributed soft copy of the
activities
PREPARE AND LO1. Prepare pastry Online
PRODUCE PASTRY products  LMS: (classroom.google.com)
PRODUCTS LO2. Decorate and  Uploaded learning contents
present pastry  Webinar
products
LO3. Store pastry
 Online tasks/activities
products
Distance Learning
 Information Sheets from the
CBLM of prepare and produce
bakery products
 Distributed soft copy of the
activities
PREPARE AND LO1. Prepare Online
PRESENT GATEAUX, sponge and cakes  LMS: (classroom.google.com)
TORTES AND CAKES LO2. Prepare and  Uploaded videos and learning
use fillings contents;
LO3. Decorate
 Webinar
cakes
 Online tasks/activities
LO4. Present cakes Distance Learning
 Information Sheets from the
LO5. Store cakes
CBLM of prepare appetizers
 Soft copy of Video
presentation about the stated
competency
 Distributed soft copy of the
activities

PREPARE AND LO1. Prepare other Online

SERVE OTHER types of desserts  LMS: (classroom.google.com)
TYPES OF DESSERTS LO2. Plan, prepare  Uploaded learning contents
and conduct a dessert  Online tasks/activities
trolley presentation
 LO3. Store and  Webinar
package desserts
Distance Learning
 Information Sheets from the
CBLM of prepare and serve
other types of desserts
 Distributed soft copy of the
activities
PREPARE AND LO1. Prepare iced Online
DISPLAY PETITS petits fours  LMS: (classroom.google.com)
FOURS LO2. Prepare fresh  Uploaded learning contents
petits fours  Online tasks/activities
LO3. Prepare
marzipan petits fours
 Webinar
LO4. Prepare
Distance Learning
caramelized petits
fours  Information Sheets from the
LO5. Display petits CBLM of prepare and display
fours petit fours
LO6. Store petits  Distributed soft copy of the
fours activities

Application that allows communication between  Google meet

trainers and peers synchronous and  Zoom
asynchronous: and,  Facebook
 Messenger
Application that allows administration of  Google Classroom
assessment of learning outcomes  Video Conferencing Tools

Prepared by: Noted by:

JERRY C. CASUPANG, RN,CNN,LPT MANUEL M. BALADAD

JDVP Focal Person School President