Training Activity Matrix

Qualification: Bread and Pastry Production NC II

Training Activity Trainee/s Facilities/Tools and Venue Date and Remarks

Equipment (Workstation/Are Time
a)

Training Induction Program: All Trainees Multimedia Function Hall 8:00 AM to

8:30 AM
Prayer Equipment
Orientation Charts
Conduct Pre-assessment activity

Unit of Competency 1. PREPARE AND PRODUCE BAKERY PRODUCTS

 Identify the tools and Almogela, Mark  Measuring cups Practical Work
equipment in bakery Edra, Diether (solid & liquid) Area Workstation
products. Espejo, Jaylord  Measuring 1
 Select the appropriate Hidalgo, Kiethe spoons
ingredients in bakery Tutop, Aldrin  Sieve
products. Ababao, Allyson  Metal spatula
 Prepare and present the  Mixing bowl
following:  Utility bowl
 Pandesal  Baking sheets
 Spanish bread  Stand Mixer/
 Cheese bread Commercial
 Buns mixers
 Loaf bread  Oven
 Cinnamon rolls  Working table
 Ensaymada
 Weighing scale
 Prepare toppings/ glazing (digital)
and coatings:  Loaf pans
 Butter cream
 Dough Cutter
 Seeds and nuts
  Powdered sugar  Pastry brush
 Ganache  Packaging
 Select appropriate  Double boiler
packaging/ container; and  Mortar and Pestle
label.  PPE
 Check the desired
temperature of the bakery
products.

Unit of Competency 2. PREPARE AND PRODUCE PASTRY PRODUCTS

 Identify the tools and Agne, Shirley  Measuring cups Practical Work
equipment in pastry Albano, (solid & liquid) Area Workstation
products. Dominique  Measuring 2
 Select the appropriate Danao, Marielle spoons
ingredients in pastry Dela Cruz, Cazel  Sieve
products. Duldulao, Krizza  Metal spatula
 Prepare and present:  Mixing bowl
 Egg pie  Utility bowl
 Buko pie  Baking sheets
 Fresh fruit pie  Stand Mixer/
 Pineapple pie Commercial
 Doughnuts mixers
 Prepare glaze.  Oven
 Select appropriate  Working table
packaging/ container;  Weighing scale
and label. (digital)
 Check the desired  Pie pan
temperature of pastry  Frying pan
products.  Tong
 Pastry wheel
 Dough Cutter
 Packaging
  Pastry brush
 PPE

Unit of Competency 3 : PREPARE AND PRESENT GATEAUX, TORTES AND CAKES

 Identify the tools and Duldulao, Keith  Measuring cups Practical Work
equipment. Duldulao, (solid & liquid) Area Workstation
 Select the appropriate Sharmaine  Measuring 3
ingredients. Dumlao, Melinda spoons
 Prepare and present the Fernando, Angela  Sieve
following: Gillesania,  Metal spatula
 Chiffon cake Micaella  Rubber scrapper
 Carrot cake Hidalgo, Kyla  Mixing bowl
 Chocolate moist  Utility bowl
cake  Wire whisk
 Banana cake  Baking pans
 Custard cake  Stand Mixer
 Up-side cake
 Serrated knife
 Sponge cake/ roll
 Piping bag
cake
 Piping tip
 Prepare fillings, frostings
and toppings such as:  Cooling rack
 White frosting  Turntable
 Simple  Oven
Buttercream  Double boiler
 Italian Meringue  Working table
Buttercream  Weighing scale
 Melted Chocolate (digital)
 Cream cheese  PPE
frosting
 Fresh fruits
 Icing sugar
 Yema
  Leche flan mixture
 Display cakes.
 Select appropriate
packaging/ container;
and label.
 Check the desired
temperature of the cakes.

Unit of Competency 4. PREPARE AND DISPLAY PETITS FOURS

 Identify the tools and Macatbag, Karen  Measuring cups Practical Work
equipment. Melencion,Kimbe (solid & liquid) Area Workstation
 Select the appropriate rly  Measuring 4
ingredients. Pechon, Julie spoons
 Prepare and present the Ann  Sieve
following: Peralta, Jessica  Metal spatula
 Brownies Polintang,  Rubber scrapper
 Butter cookies Marinell  Mixing bowl
 Vanilla cupcakes Queddeng,  Utility bowl
 Chocolate chip Angelica
 Wire whisk
muffins Visconde, Fiona
 Baking pans
 Fruit tartlet  Muffins pan
 Prepare toppings, and  Tartlet
glaze like:
 Stand Mixer
 Chocolate Ganache
 Serrated knife
 Caramel Sauce
 Piping bag
 Fresh fruits
 Nuts  Piping tip
 Sugar lace  Cooling rack
 Icing sugar  Turntable
 Colored powder  Oven
sugar  Double boiler
 Fondant  Working table
 Whip cream  Weighing scale
 (digital)
 Select appropriate  PPE
packaging/ container;
and label.
 Check the desired
temperature of the petits
fours.
Unit of Competency 5. PRESENT DESSERTS
 Portion desserts.  Tong
 Present and serve  Sieve
plated desserts.  Plates
 Plan for dessert buffet.  Serrated knife
 Store desserts  Piping bag
according to the  Piping tip
desired temperature of  Cooling rack
the desserts.  Turntable
  Double boiler
 Working table
 Weighing scale
(digital)
 PPE

Trainer: MAGESTY P. TAMAYO Date Started: September 5, 2022

 EQUIPMENT MAINTENANCE SCHEDULE

4 hours 8 hours 16 hours

 Clean internal and external  Inspect and replace your gas  Check and clean the electrical
parts of the oven by wiping all line components of your equipment
the areas internally and  Check your element (Burners).  Inspect safety features of the
externally. Note: Unplug your  Replace range burners when oven.
oven when you clean. necessary.  Check and inspect mechanical
 Wipe down all knobs and the  Inspect Gasket and the door components of the equipment.
door gasket. lock.  Check the calibration of the
 Scrub the inside of the oven  Check mounting and slide equipment.
with a safe cleaning agent assemblies
(check your oven manual to see
which products are best for
your specific oven)
 Soak burners and grates in hot
soapy water.
 Remove any hood fan filters
and soak them in hot soapy
water.