CBC For BPP

COMPETENCY-BASED CURRICULUM
Sector:
TOURISM (HOTEL AND RESTAURANT)

Qualification:
BREAD AND PASTRY PRODUCTION NC II

Farasan Institute of Technology, Inc.
Brgy. Capiton, Datu Odin Sinsuat, Maguindanao Del Norte
COMPETENCY-BASED CURRICULUM
A. Course Design
Course Title : BREAD AND PASTRY PRODUCTION
Nominal Duration : 141 HOURS
Qualification Level : NCII
Course Description: :
This course designed to enhance the knowledge, skills and attitude in baking and
pastry production; to prepare and present gateaux, tortes and cakes; to prepare and display
petits fours, and to prepare and serve other types of desserts in accordance with industry
standards. It covers the basic, common and core competencies.
Trainee Entry Requirements:
Trainees or students should possess the following requirements:
 With good moral character;

 Ability to communicate both oral and written; and
 Physically and mentally healthy fit.
Trainers’ Qualification
 Must be a holder of a Land Transport Light Vehicle NC II certificate

 Must be a holder of a Trainer Qualification Level II (TQ II) certificate
 Must be computer literate
 Must be able to communicate, both orally and in writing
 Must be physically and mentally fit
 Must have a minimum of one-year industry experience in driving light vehicles
 Must possess a current professional driver’s license issued by the Land Transportation
Office.
MODULE OF INSTRUCTION
BASIC COMPETENCIES:
1. Participate in Workplace Communication

2. Work in Team Environment
3. Solve/address Routine Problems
4. Develop Career and Life Decisions
5. Contribute to Workplace Innovation
6. Present Relevant Information
7. Practice Occupational Health and Safety Procedures
8. Exercise Efficient and Effective Sustainable Practices in the Workplace
9. Practice Entrepreneurial Skills in the Workplace
BASIC COMPETENCIES
(18 hours)
UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. 2. Participate in 1.1 Participating in 1.1.1 Obtain and convey 2 hours
workplace workplace workplace information
communication communication 1.1.2 Complete relevant work
related documents
1.1.3 Participate in workplace
meeting and discussion
3. 4. Work in a team 2.1 Working in a 2.1.1 Describe and identify 2 hours
environment team team role and
environment responsibility in a team
2.1.2 Describe work as a team
member
5. 6. Practice career 3.1 Practicing 3.1.1 Integrate personal 2 hours

professionalism career objectives with
professionalism organizational goals.
3.1.2 Set and meet work
priorities.
3.1.3 Maintain professional
growth and development
7. 8. Practice 4.1 Practicing 4.1.1 Evaluate hazard and 2 hours
occupational occupational risks
health and health and 4.1.2 Control hazards and risks
safety safety 4.1.3 Maintain occupational
health and safety
awareness
9. 10. Solve and 5.1 Solving ang 5.1.1 Identify Routine Problems 2 hours
Address Addressing 5.1.2 Look for Solution to
General General Routine Problems
Workplace Workplace 5.1.3 Recommend Solution to
Problems Problems Problems
11. Contribute to 6.1 Contributing to 6.1.1 Identify Opportunities to do 2 hours
Workplace Workplace thing better
Innovation Innovation
6.1.2 Discuss and develop ideas
with others
6.1.3 Integrate ideas for change
in the workplace
12. Present 7.1 Presenting 7.1.1 Gather data/information 2 hours

Relevant Relevant
Information Information 7.1.2 Assess gather
data/information
71.3 Record and present
information
13. Exercise 8.1 Exercising 8.1.1 Identify the efficiency and 2 hours
Efficient and efficient and effectiveness of resource
Effective in the effective n the utilization
Workplace workplace
8.1.2 Determine causes of
inefficiency and/or ineffective
resource utilization
8.1.3 Convey inefficient and
ineffective environment practices
14. Practice 9.1 Practicing 9.1.1 Apply entrepreneurial 2 hours
Entrepreneurial Entrepreneurial workplace best practice
Skills in the skills in the
Workplace workplace 9.1.2 Communicate
entrepreneurial workplace best
practice
9.1.3 Implement cost-effective
operation
COMMON COMPETENCIES
(18 hours)
UNIT OF
NOMINAL
COMPETENC MODULE TITLE LEARNING OUTCOMES
DURATION
Y
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
and recommendations
CORE COMPETENCIES
(105 hours)
UNIT OF
NOMINAL
COMPETENC MODULE TITLE LEARNING OUTCOMES
DURATION
Y
1. Prepare and 1.1 Preparing and 1.1.1 Prepare bakery products 25 hours
produce bakery producing
products bakery 1.1.2 Decorate and present
products bakery products
1.1.3 Store bakery products
2. Prepare and 2.1 Preparing and 2.1.1 Prepare pastry products 25 hours
produce pastry producing
products 2.1.2 Decorate and present
pastry products
pastry products
2.1.3 Store pastry products
3. Prepare and 2.1 Preparing and 3.1.1 Prepare sponge and 25 hours
present presenting cakes
gateaux, tortes gateaux, tortes
and cakes 3.1.2 Prepare and use fillings
and cakes
3.1.3 Decorate cakes
3.1.4 Present cakes
3.1.5 Store cakes
4. Prepare and 4.1 Preparing and 4.1.1 Prepare iced petits fours 20 hours
display petits displaying
fours 4.1.2 Prepare fresh petits fours
petits four
4.1.3 Prepare marzipan petits
fours
4.1.4 Prepare caramelized
petits fours
4.1.5 Display petits fours
45.1.6 Store petits fours
5. Prepare and 5.1 Preparing and 5.1.1 Prepare other types of 10 hours
serve other types serving other desserts
of desserts types of
5.1.2 Plan, prepare and
desserts
conduct a dessert trolley
presentation
5.1.3 Store and package
desserts
Resources:
(List of recommended tools, equipment and materials for the training of (no. of trainees) trainees for (title of
program/qualification).
TOOLS EQUIPMENT MATERIAL
(for 25 trainees) (for 25 trainees) (per trainee)
Qty. Description Qty. Description Qty. Description
 Thermometer  Trolley  Hand- outs
 Small Hand Tools  Heavy Duty Equipment  Packaging
6  Set of Knives  Pans and Pots Materials
25  Set of Decorative  Measuring Devices  Calculator
Tools/Cutters  Bake ware  CD”s
 Piping Bag  China ware  VHS
6  Pastry Brush  Temperature Controlled  Decors
12  Serrated Knife Cabinet  Cutter
6  Grater 1  Refrigerator s  Pencil
6  Set of Cutting  Chillers  Paper
6 Tools 1  Freezers  Scissors
6  Moulds  Personal Protective  Folder
 Piping Tube Equipment  Masking Tape
6
 Pastry bag  Pentel Pen
6  Display Cabinet/Stands
 Measuring cup,  Fastener
12  Turn table
solid  Puncher
 Measuring cup,  Storage Area  Envelop
12 liquid  Flat Forms  Cake flour
 Measuring spoon  Gas range 10k
 Bread flour
25  Cake turn table 6  Commercial mixers with 5k
 All-purpose flour
3  Decorating tips complete attachments 20k
 Sugar
25  Rolling pins 1  Mechanical dough roller 20
 Yeast
6  Pie pans sizes 1  Decker oven 1
 Butter
6 6,8,10 1  Compressor 5  Margarine
6  Sheet pans 1  Dough cutter 10k  Butter (French
6  Pie cutter 5 bread)
6  Palette knife 5  Cooking oil
6  Cake stand with 5  Lard
6 tier 5  All-purpose
6  Cake pillars cream
6  Sauce pan 5  Whipping cream
6  Ladles  Confectioner
6  Chopping board, sugar
6 color coded  Knox gelatin
6  Scale 2,10kgs.  Flake almonds
6  Beaters  Chocolate chips
6  Wooded spoons  Chocolate
6  Mixing bowl shredded
6  Wire whisk  Cherries with
6  Muffin pan small, stem
medium, big  Cherries
 Loaf pan small,  Food colors
6
medium, big  Tropical fruits
6
 Rectangular pan
6
 Round pan
6,8,10,12,14,16
6  Flour sifter
6  Strainer
4  Double boiler
6  Piping bags
6  Coupler
MODULES OF INSTRUCTION
BASIC COMPETENCIES
BREAD AND PASTRY PRODUCTION NC II

Basic Competencies:
Sector ` : TOURISM
Unit of Competency : PARTICIPATE IN WORKPLACE COMMUNICATIONS
Modules Title : PARTICIPATING IN WORKPLACE COMMUNICATIONS
Module Descriptor : This module covers the knowledge, skills and attitudes required to obtain,
interpret and convey information in response to workplace requirements.
Nominal Duration : 18 HOURS
SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the students/ trainees must be able to:
LO1. Obtain and convey workplace information

LO2. Complete relevant work-related documents.
LO3. Participate in workplace meeting and discussion.
Details of Learning Outcomes:
LO1. Obtain and convey workplace information
Contents Conditions Methodologies Assessment

Methods
 The students/
 Parts of trainees must be
 Group  Written
speech provided with the
discussion/interac test
 Sentence following:
tion  Practical
construction  Writing  Assignment performa
 Effective material method nce test
communicat s (pen &  Competency-  Interview
ion paper) based learning
 Referen materials method
ces
(books)
 Manuals
LO2. COMPLETE RELEVANT WORK-RELATED DOCUMENTS

Methods
The
 Basic students/trainees  Group  Written
mathemati must be provided discussion/interact test
cs with the following: ion  Practical!
 Technical  Assignment performan
 Paper
writing method ce test
 Pencils /
 Types of  Competency-  Interview
ball pen
forms based learning
 Referen materials method
ce
books
 Manuals
LO3. PARTICIPATE IN WORKPLACE MEETING AND DISCUSSION

Methods
The
 Sentence students/trainees  Group  Written
constructi must be provided discussions/interac test
on with the following: tion  Practical /
 Technical  Paper  Assignment performan
writing method ce test
 Pencils/
 Recordin ball pen  Competency-based  Interview
g learning materials
 Referenc
informatio method
es
n
(books)
 Manuals
UNIT OF COMPETENCY : WORK IN A TEAM ENVIRONMENT
MODULE TITLE : WORKING IN A TEAM ENVIRONMENT
MODULE DESCRIPTOR : This module covers the knowledge, skills, and attitudes required in
order to relate in a work-based environment.
NOMINAL DURATION : 4 hours
QUALIFICATION LEVEL : NC II
Upon completion of this module the students/ trainees must be able to:
LO1. Describe and identify team role and responsibility in a team.
LO2. Describe work as a team member.
LO1. DESCRIBE AND IDENTIFY TEAM ROLE AND RESPONSIBILITY IN A TEAM

Methods
The students/ trainees
 Team role. must be provided with  Group  Written
 Relationshi the following: discussion/intera test
p and ction  Observat
SOP of 
responsibili workplace  Case studies ion
ties  Simulation  Simulati
 Job
 Role and procedures on
responsibili  Role
 Client /
ties with playing
supplier
team
instruction
environme
s
nt.
 Quality
 Relationshi
standards
p within a
 Organizati
team.
onal or
external
personnel
LO2. DESCRIBE WORK AS A TEAM MEMBER
Methods
 Communica The students /  Group  Observat

tion process trainees must be discussion/intera ion of
 Team provided with the ction work
structure / following:  Case studies activities
team roles  Simulation  Observat
 SOP of
 Group ion
workplac
planning through
e
and simulatio
 Job
decision n or role
procedur
making play
es
 Case
 Organizat
studies
ion or
and
external
scenario
personnel
s
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, specifically; to integrate personal objectives with
organizational goals set and meet work priorities and maintain professional
growth and development.

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

Methods
 Personal must be provided with  Group  Role
Developm the following: discussion/interact play
ent-Social ion  Intervie
 Workplace
Aspects:  Simulation w
 Code of
Intra and  Demonstration/  Written
Ethics
Interperso practical hands-on examina
nal  Organizati
exercises tion
Developm onal Goals
 Competency-
ent  Hand outs
based learning
 Organizati and PD-
materials method
onal Goals Social
Aspects
 Personal
Hygiene  CD’s, VHS
and tapes,
Practices transparen
cies
 Code of
Ethics
LO2. SET AND MEET WORK PRIORITIES

Methods
The students/  Group
 Organizati trainees must be discussion/interact  Role
onal KRAs provided with the ion play
 Work following  Structured activity  Intervie
Values  Organizati  Demonstration/ w
and onal KRA practical hands-on  Written
Ethical  Work exercises examina
Standards values and  Competency- tion
 Company ethics based learning
policies on  Company materials method
the use policies
and and
maintenan standards
ce of  Sample
equipment job targets
 Learning
Guides
 CD’s, VHS
tapes,
transparen
cies
LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT

Methods
 Qualificatio must be provided with  Group  Demonstr
n the following: discussion/inter ation
Standards action  Interview
 Quality
 Gender Standards  Film viewing  Written
and  Role examinati
 GAD
Developme play/simulation on
handouts
nt (GAD)  Portfolio
 CD’s, VHS
Sensitivity assessme
tapes on
 Profession nt
Profession
alism in the S
alism in the
Workplace
Workplace
 List of
 Profession
Profession
al Licenses
al Licenses
samples
UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
MODULE TITLE : PRACTICING OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes required to comply
with the regulatory and organizational requirements for occupational
health and safety such as identifying, evaluating and maintaining OH & S
awareness.

.
LO1. Identify hazards and risks
LO2. Evaluate hazards and risks
LO3. Control hazards and risks
LO4. Maintain occupational health and safety awareness
LO1. IDENTIFY HAZARDS AND RISKS

Methods
 Hazards The students/ trainees  Group  Situation

and risks must be provided with discussion/intera analysis
identificatio the following: ction  Interview
n and  Simulation  Practical
control  Workplace  Symposium examinat
 Organizati  PPE  Group dynamics ion
onal safety  Learning  Written
and health Guides examinat
protocol  Handouts ion
 Threshold  Organizatio
limit value nal Safety
(TLV) and Health
 OHS Protocol
indicators  OHS
Indicators
 Threshold
Limit Value
 Hazards/
Risk
Identificatio
n and
Control
 CD’s, VHS
tapes,
transparen
cies
LO2. EVALUATE HAZARDS AND RISKS

Methods
 TLV table The students/trainees  Group  Interview

 Phil OHS must be provided with discussion/intera  Written
Standards the following ction examinat
 Effects of  Situation ion
 Handout on analysis
hazards in  Simulati
- Phil.
the  Symposium on
OHS
workplace  Film viewing
Standar
 Ergonomic  Group dynamics
ds
s
- Effects
 Employees of
Compensa hazards
tion in the
Commissio workpla
n (ECC) ce
regulations - Ergono
mics
- ECC
regulati
ons
 TLV Table
 CD’s, VHS
tapes,
transparen
cies
LO3. CONTROL HAZARDS AND RISKS

Methods
 Safety The  Group

Regulatio students/trainees discussion/inter  Written
ns must be provided action  Interview
 Clean Air with the following:  Symposium  Case/
Act  Handouts on  Film viewing situation
 Electrical - Safety  Group analysis
and Fire Regulati dynamics  Simulatio
Safety ons  Self pace n
Code - Clean Air
 Waste Act
managem - Electrical
ent and Fire
 Disaster Safety
Prepared Code
ness and - Waste
Managem manage
ent ment
 Continge - Disaster
ncy Prepared
Measures ness and
and Manage
Procedur ment
es - Continge
ncy
Measure
s and
Procedur
es
- OHS
Personal
Records
 PPE
 CD’s, VHS
tapes,
transparenci
es
LO4. MAINTAIN OCCUPATIONAL HEALTH AND SAFETY AWARENESS

Methods
The students/trainees  Group  Demonstra
 Operatio must be provided discussion/intera tion
nal ction  Interview
with the following:
health  Simulation  Written
and  Symposium examinatio
safety  Workplace  Film viewing n
procedur  PPE  Group dynamics  Portfolio
e,  OHS assessmen
practices personal t
and records
regulatio  CD’s, VHS
ns tapes,
 Emergen transparen
cy- cies
related  Health
drills and record
training
UNIT OF COMPETENCY : SOLVE AND ADDRESS GENERAL WORKPLACE PROBLEMS
MODULE TITLE : SOLVING AND ADDRESSING GENERAL WORKPLACE
PROBLEMS
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes required to
comply with the regulatory and organizational requirements for
SOLVE AND ADDRESSGENERAL WORKPLACE PROBLEMS.

.
LO1. Identify Routine Problems
LO2. Look for Solution to Routine Problems
LO3. Recommending Solution to Problems
LO1. IDENTIFY ROUTINE PROBLEMS

Methods
 Group Case Formulation

 Current The students/ discussion/int
industry trainees must be eraction  Situation
hardware  Lecture analysis/int
provided with the
and erview
following:  Demonstration
software  Practical/
 Role play
products written
and examinatio
 Workplace n
services
 Learning
 Make use
Guides
of the
industry  Handouts
standard  Paper/
diagnostic pencil/ball
tools pen
 Share best
practices
 Analyze
routine/proc
edural
problems
 Industry
maintenanc
e service
and
helpdesk
practice
and
procedures
 Malfunction
s and
resolutions
 Determine
root cause
of routine
malfunction
LO2. LOOK FOR SOLUTIONS TO ROUTINE PROBLEMS
Contents Conditions Methodologies Assessment Methods
 Opera The  Group  Interview (life

ting students/trainees discussion/inter narrative)
syste must be provided action  Written
ms with the following:  Lecture examination/stand
 Root  Demonstration ardize test
cause  Handout  Role play
analy /Manual
sis  Paper/
pencil
 Referen
ce
books
LO3. RECOMMEND SOLUTION TO PROBLEMS

Methods
-Standard The  Group  Written

procedure students/trainees discussion/interactio  Interview
- must be provided n  Case/
Documentatio with the following:  Lecture situation
n procedure  Demonstration analysis
 Paper  Role play
 Pencil
 Ball pen
 Referenc
e books
 Manual
UNIT OF COMPETENCY : CONTRIBUTE TO WORKPLACE INNOVATION
MODULE TITLE : CONTRIBUTING TO WORKPLACE INNOVATION
comply with the regulatory and organizational
Required to make pro-active and positive contribution to workplace
innovation.
.Lo1. Identify opportunities 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

Contents Conditions Methodologies Assessme
nt
Methods
 Roles of The students/ trainees  Group

individuals must be provided with discussion/interact
in the following: ion
suggesting  Lecture
and making  Demonstration
improveme  Group work
 Workplace
nts
 Learning
 Handling
Guides
difficult
 Handouts/
situations
manual
 Make use
 Paper/pencil/
of the
ball pen
industry
standard
diagnostic
tools and
 Maintain
service and
practice
procedures
LO2. DISCUSS AND DEVELOP IDEAS WITH OTHERS
Methods
 Positive The  Group  Situation

impacts students/trainees discussion/gro analysis/intervi
and must be provided up work ew
challeng with the following:  Interactive  Psychological
es in Lecture and behavioral
innovati  Handout /  Demonstratio interview
on Manual n  Performance
 Seven  Paper/ evaluation
habits of pencil  Review of
highly Reference books portfolio of
effective evidences and
people third party
 Building workplace
raport report of on the
job
performance
 Standardized
assessment of
character
strengths and
virtues applied
involving
workplace
LO3. INTEGRATE IDEAS FOR CHANGE IN THE WORKPALCE

Methods
 Psychologi
 Types of  Types of  Group cal and
changes changes interaction/gr behavioral
and and oup work interview
responsibilit responsibilit  Lecture  Performan
y y  Demonstratio ce
 Basic  Basic n evaluation
research research  Review of
skills skills portfolio of
 Effective  Effective evidences
communicat communicat and third
ion ion party
workplace
report of
on the job
performan
ce
 Standardiz
ed
assessme
nt of
character
strengths
and virtues
applied
involving
workplace
UNIT OF COMPETENCY : PRESENT RELEVANT INFORMATION
MODULE TITLE : PRESENTING RELEVANT INFORMATION
PRESENT DATA/INFORMATION APPROPRIATELY
.NOMINAL DURATION : 5 hours
LO1. Gather data/information

.LO2. Assess gather data/information
LO3. Record and present information
LO1. GATHER DATA/INFORMATION

Methods
 Organizatio must be provided with  Group  Oral
nal the following: discussion evaluation
protocols  Lecture  Written
 Gathering  Demonstrati test
data  Workplace on  Observati
 Gathering  Learning  Practical on
information Guides exercises  Presentati
 Handouts/ on
manual
 Paper/pencil/
ball pen
LO2. ASSESS GATHER DATA/INFORMATION

Methods
 Legislation, The  Group  Oral

policy and students/trainees discussion/gro evaluation
procedures must be provided up work  Written
relating to with the following:  Interactive test
the conduct Lecture  Observatio
of  Handout /  Demonstration n
evaluation Manual  Presentati
 Confidentiali  Paper/ on
ty pencil
 Business,  Reference
mathematic books
s and
statistics
 Data
analysis
techniques
procedures
LO3. RECORD AND PRESENT INFORMATION

Methods
The
 Reporting students/trainees  Group  Oral
requirements must be provided interaction/gro evaluation
to a range of with the following: up work  Written
audiences  Lecture test
 Record and  Demonstration  Observatio
study n
 Paper
data/informati  Presentati
 Pencil
on on
 Ball pen
 Referen
ce books
 Manual
UNIT OF COMPETENCY : EXERCISE EFFICIENT AND EFFECTIVE SUSTAINABLE
PRACTICES IN THE WORKPLACE
MODULE TITLE : EXERCISING EFFICIENT AND EFFECTIVESUSTAINABLE
PRACTICES IN THE WORKPLACE
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes to identify
efficiency and effectiveness of resources utilization, determine
causes of the inefficiency and/or ineffectiveness resources
utilization and convey inefficient and ineffective environment
practices.
LO1. Identify the efficiency and effectiveness of resources utilization

LO2. Determine causes of inefficiency and/or ineffectiveness of resources utilization
LO3. Convey inefficient and ineffective environmental practices
LO1. IDENTIFY THE EFFICIENCY AND EFFECTIVENESS OF RESOURCES UTILIZATION

Methods
The students/ trainees must
 Importan be provided with the following:  Group  Observati
ce of discussio on
environm n  Written
ental  Workplace  Lecture test
literacy  Tools, materials and  Demonstr  Demonstr
 Environm relevant to the tasks ation ation
ental  PPE  Simulatio  Interview
work n s
 Handouts/manual/
procedur
reference
es
 Waste
minimizat
ion
 Efficient
energy
consump
tion
LO2. DETERMINE CAUSES OF INEFFICIENCY AND/OR INEFFETIVENESS OF
RESOURCESUTILIZATION

Methods
 Importance The students/trainees  Group  Demonstrati

of must be provided with discussion on
environmen the following:  Lecture  Written test
tal Literacy  Demonstrati  Observation
 Environmen  Workplace on  Interviews
tal work  Tools,
procedures materials
 Waste and
Minimizatio equipment
n relevant to
 Efficient the tasks
energy  PPE
consumptio  Reference
ns books/manu
als
LO3. CONVEY INEFFICIENCY AND INEFFECTIVE ENVIRONMENTAL PRACTICES

Methods
 Environme The students/trainees  Group  Written

ntal must be provided with discussion exam
Awareness the following:  Simulation  Demonstra
 Appropriat  Demonstra tion
e  workplace tion  Observatio
personnel  tools, n
to address materials and  Interviews
the equipment
environme relevant to the
ntal tasks
hazards  PPE
 Environme  Reference/
ntal manual
corrective
actions
UNIT OF COMPETENCY : PRACTICE ENTREPRENEURIAL SKILLS IN THE WORKPLACE
MODULE TITLE : PRACTICING ENTREPRENEURIAL SKILLS IN THE
WORKPLACE
MODULE DESCRIPTOR : This module covers the outcomes required to apply entrepreneurial
workplace best practices and implement cost-effective operations
.NOMINAL DURATION : 5 hours
LO1. Apply entrepreneurial workplace best practices

LO2. Communicate entrepreneurial workplace best practices
LO3. Implement cost-effective operations practices
LO1. APPLY ENTREPRENEURIAL WORKPLACE BEST PRACTICES

Methods
 Workplace The students/  Case study  Case study

best trainees must be  Lecture  Written test
practices, provided with the  Demonstrati  Demonstrati
policies and following: on on
criteria  Interviews
 Resources  Simulated
utilization or actual
 Ways in Workplace
fostering  Tools,
entrepreneur materials
ial attitudes and
 Efficient supplies
energy needed to
consumption demonstra
- Patience te the
- Honestly required
-Resourcefulness tasks
 Reference
s and
manuals
 Company
quality
policy
LO2. COMMUNICATE ENTRPRENEURIAL WORKPLACE BEST PRACTICES

Methods
The students/trainees
 Workplace must be provided with  Case study  Case
communicati the following:  Lecture study
on protocol  Demonstrati  Written
 Quality 
Simulated or on test
procedure in actual  Intervie
communicati Workplace ws
ng  Tools,
appropriate materials and
person supplies
needed to
demonstrate
the require
tasks
 Reference
books/manua
ls
 Company
quality policy
LO3. IMPLEMENT COST-EFFECTIVE OPERATIONS
Methods
The students/trainees
 Optimization must be provided with  Case study  Case
of workplace the following:  Lecture study
resources  Demonstrat  Written
 5s procedures  Simulated or ion test
and concepts actual  intervie
 Criteria for workplace ws
cost-  tools,
effectiveness materials and
 Workplace supplies
productivity needed to
demonstrate
 Impact of
the required
entrepreneuria
tasks
l mindset to
workplace  Reference/
productivity manual
 Ways in  Enterprise
entrepreneuria procedures
l attitudes: manuals
- Quality  Company
consciousn policy
ess
- Safety
consciousn
ess within
one’s
allotted
time and
finances is
sustains
UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
MODULE TITLE : DEVELOPING AND UPDATING INDUSTRY KNOWLEDGE
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
Details of Learning Outcomes:
LO1. Identify and access key resources of information on the industry

Methods
Information sources: The Trainees must be - Self - Written/oral

paced/modular examination
provided with the
- Media - Demonstration - Practical
following:
- Reference - Small group demonstration
book discussion
- Libraries - Proper - Distance
- Union hygiene education
- Industry procedure
association manuals
- Internet - Internet
- Personal - Personal
observation computer
- Reference
book
- Industry
journals
LO2. ACCESS, APPLY AND SHARE INDUSTRY INFORMATION

Methods
- Trade unions - Self /modular - Self paced/

environmental - Demonstration modular - Written/oral
issues and - Small group - Demonstration examination
requirements discussion - Small group - Practical
- Industrial - Distance discussion demonstration
relations education - Distance
issues and education
major
organization
- Career
opportunities
- Work ethic
required to
work in the
industry
- Quality
assurance
LO3. LO3. UPDATE CONTINUOUSLY RELEVANT INDUSTRY KNOWLEDGE

Methods
Information sources The Trainees must be - Self paced/modular - Written/oral

provided with the examination
- Media - Demonstration
following:
- Libraries/reference book - Industry -Small group - Practical
journals/manuals discussion demonstration
- Union/industry association - Internet - Distance education
- Internet - Personal
computer
Legislation that affects the - Reference book
industry
UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENIC PROCEDURES
MODULE TITLE : OBSERVING WORKPLACE HYGIENIC PROCEDURES
MODULE DESCRIPTOR : This module deals with the knowledge, skills and 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. PRACTICE PERSONAL GROOMING AND HYGIENE

Methods
Hygiene procedures The Trainees must be - Self - Written/Oral

paced/modular examination
provided with the
- Proper hand - Demonstration - Practical
following:
washing - Small group demonstration
- Regular bathing discussion
- Appropriate and - Proper hygiene
- Distance
clean clothing procedure
education
- Cleaning and manuals
sanitizing - Soap
procedures - Sanitizer
- Personal hygiene - Hygiene
products
LO 2. PRACTICE SAFE AND HYGIENIC HANDLING, STORAGE AND DISPOSAL OF FOOD,

BEVERAGE, AND MATERIALS

Methods
Hygiene procedures The Trainees must be - Self - Written/Oral

provided with the paced/modula examination
- Proper food following: r - Practical
handling and - Demonstration demonstration
storage - Proper hygiene - Small group
- Correct work procedure discussion
practices manuals - Distance
- Proper waste - Soap education
disposal
- Personal hygiene - Sanitizer
- Pest control - Hygiene
- Principles of products
HACCP - Proper food
handling and
storage manual
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. This includes inputting, accessing,
producing and transferring data using appropriate hardware and
software.
SUGGESTED DURATION : 4 hours
Upon completion of this module, the students/trainees must be able to:
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

Methods
- Main The Trainees must be  Self-  Written/oral

types of paced/ examination
provided with the following:
compute modular  Practical
rs and  Demonstrati demonstrati
basic on on
features  Equipment and
accessories  Small group  interview
of discussion
different - Personal
computer  Distance
operatin education
g - Network
systems system
- Main - Communicatio
parts of n equipment
a - Printer
compute - Scanner
r - Keyboard
- Storage - Mouse
devices  Supplies and
and materials
basic - Office
categorie supplies
s of - Diskettes
memory - CDs
- Types of - Zip disks
software  Tools
- Peripher - Set of screw
al driver
devices  Learning
materials
- Learning
elements/activ
ity sheets
- Manufacturer’
s manual
LO2. PREPARE AND USE APPROPRIATE HARDWARE AND SOFTWARE ACCORDING TO

TASK REQUIREMENT

Methods
- Basic The Trainees must be - - Written/oral examination

ergonomics of Self-paced/modular - Practical demonstration
keyboard and - Demonstration - interview
computer use - Small group
- Standard  Equipment and
discussion
operating accessories
- Distance
procedures in - Personal
education
entering and computer
saving data into Network
the computer system
- Storage media
- Ergonomic -Communication
guidelines equipment
- Printer
- Scanner
- Keyboard
- Mouse
 Supplies and
materials
- Office
supplies
- Diskettes
- CDs
- Zip disks
 Tools
- Set of screw
driver
 Learning
materials
- Learning
elements/acti
vity sheets
- Manufacturer’
s manual
LO3. USE APPROPRIATE DEVICES AND PROCEDURES TO TRANSFER FILES/DATA

Methods
- Procedures/ The Trainees must be - - Written/oral

techniques in Self-paced/modul examination
accessing ar - Practical demonstration
Information - Demonstration - interview
Desktop Icons  Equipment and
- Small group
- Keyboard accessories
discussion
techniques - Personal
- Distance
based on OHS computer
education
requirements - 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/activity
sheets
- Manufacturer’s
manual
LO4. PRODUCE ACCURATE AND COMPLETE DATA ACCORDING TO THE

REQUIREMENTS

Methods
The Trainees must be
 Software provided with the  Self-  Written/oral
comman following: paced/ examinatio
ds modular n
 Operatio  Demonstrati  Practical
n and  Equipment and on demonstrat
use of accessories  Small group ion
peripher - Personal discussion  interview
al computer  Distance
devices - Network education
 Procedur system
es in - Communicati
transferri on
ng equipment
files/data - Printer
- Scanner
- Keyboard
- Mouse
 Supplies and
materials
- Office
supplies
- Diskettes
- CDs
- Zip disks
 Tools
- Set of screw
driver
 Learning
materials
- Learning
elements/acti
vity sheets
- Manufacturer
’s manual
LO5. MAINTAIN COMPUTER SYSTEM

Methods
 Cleaning, The Trainees must be  Self-  Written/oral

Minor provided with the paced/ examinatio
Maintenance modular n
following:
and  Demonstrati  Practical
Replacements on demonstrati
of  Equipment and
 Small group on
Consumables accessories
- Personal discussion  interview
 Creating
computer
More
- Network
Space system
in the - Communicati
Hard on
Disk equipment
- Printer
 - Scanner
Reviewi - Keyboard
ng - Mouse
Progra  Supplies and
ms materials
- Office
 Deleting supplies
Unwant - Diskettes
ed Files - CDs
- Zip disks
  Tools
Checkin - Set of screw
g Hard driver
Disk for  Learning
Errors materials
- Learning
 Viruses elements/acti
and Up vity sheets
to Date - Manufacturer
Anti- ’s manual
Virus
Progra -
ms
UNIT OF COMPETENCY : PERFORM WORKPLACE AND SAFETY PRACTICES
MODULE TITLE : PERFORMING WORKPLACE AND SAFETY PRACTICES
MODULE DESCRIPTOR : This module covers performing workplace and safety practices also
in dealing with emergency situations.
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

Methods
The Trainees must
• Health, be provided with  Self  Written/Oral
safety and the following: paced/modula examination
security r  Practical
procedure  Demonstratio demonstratio
s n n
 Manuals
• Breaches  Small group
 Handboo
procedure discussion
k safety
s  Distance
and
education
security
 Report
(sample)
LO2. RESPONDS APPROPRIATELY TO FAULTS, PROBLEMS AND EMERGENCY

SITUATIONS

Methods
The Trainees must be
 Emergency provided with the  Self  Written/Oral
procedure following: paced/mod examination
- Persona ular  Practical
l injuries  Emergency  Demonstrat demonstratio
- Fire procedure ion n
- Electroc manuals  Small  Observation
ution  Handbook group
- Natural safety and discussion
calamity security  Distance
- Criminal  Report education
acts
 Emergency
 Safe drills –
personal instruction/
presentatio guidelines
n standard
LO3. MAINTAIN SAFE PERSONAL PRESENTATION STANDARDS

Methods
The Trainees must
 Use of be provided with  Lecture/  Hands-on
PPE the following: demonstratio  Direct
 Safe and n observation
proper  Self-paced  Practical
posture.  Hands- instruction demonstration
out  Group  Role-playing/
 Film / discussion simulation
video  Film showing  Dramatization
clips / fire drill
UNIT OF COMPETENCY : PROVIDE EFFECTIVE CUSTOMER SERVICES
MODULE TITLE : PROVIDING EFFECTIVE CUSTOMER SERVICES
MODULE DESCRIPTOR : This module 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. 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 complaints, evaluation and recommendations.
LO1. APPLY EFFECTIVE VERBAL AND NON-VERBAL COMMUNICATION SKILLS TO

RESPOND TO CUSTOMER NEEDS
Contents Conditions Methodologie Assessmen

s t
Methods
 Personalit Tools -Interview

y -Modular (self- (oral/question
developm  Recorder pace learning) naire)
ent and  Microphone -Observation
 Full-body mirror - Electronic
public Learning -
relations  Company dress Demonstratio
Equipment - Industry
 Basic oral Immersion n of Practical
communic   Video - Demonstration Skills
ation/ camera - Film-viewing
writing recorder
memos   Televisio
and letters n
 Preparing   VHS/
job DVD
document Player
ation Materials
- Followi
ng  V8 tape
instruct  CD
ions  Make=up kit
- Filling-  References:
out  Books, brochures,
forms manuals
LO2. PROVIDE PROMPT AND QUALITY SERVICE TO CUSTOMER

Methods
The trainees/students
 Food must be provided with  Modular  Interview
and the following: (self-pace (oral/questionn
culture Tools learning) aire)
 Explorati  Electronic  Observation
on of   Recorder Learning  Demonstration
food   Microphone  Industry of Practical
trends Immersion Skills
- Past,   Full-body mirror  Demonstrat
present ion
  Company dress
and  Film-
future viewing
trend
Equipment
 Commun
 Video Camera recorder
ication
 Television
standard
 VHS/DVD Player
s in
custome
Materials
r service
 V8 tape
 CD
 Make=up kit
 References:
 Books, brochures,
manuals
LO3. HANDLEQUERIESNPROMPTLY AND CORRECTLY IN LINE WITH ENTERPRISE

PROCEDURES

Methods
The
 Modes of trainees/students  Lecture/  Hands-on
greeting and must be provided demonstratio  Direct
farewell. with the following: n observation
 Proper  Self-paced  Practical
addressing instruction demonstration
of needs of  Hands-  Group  Role-playing/
persons. (by out discussion simulation
gender,  Film /  Film showing
age, status, video
physical clips
condition)
 Style
manual
requirement
.
 Standard
letters and
proformas.
LO4. HANDLE COMPLAINTS, EVALUATION AND RECOMMENDATIONS

Methods
The trainees/students
 Proper way of must be provided with the  Lecture/ -Hands-on
answering following: demonstratio -Direct
complaints in line n observat
with workplace  Self-paced ion
procedures.  Hands-out instruction -Practical
 Nature and  Film / video  Group demonst
details of clips discussion ration
complaints.  Sample  Film -Role-
 Industry/ complaint/evalu showing playing/
workplace ation and simulati
procedures in recommendatio on
giving evaluation n sheet from
and industry.
recommendation
s.
UNIT OF COMPETENCY : PREPARE AND PRODUCE BAKERY PRODUCTS
MODULE TITLE : PREPARING AND PRODUCING BAKERY PRODUCTS
MODULE DESCRIPTOR : The module covers the knowledge, skills and attitude required to be
able 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

Methods
 Culinary and -Personal -Lecture/discussion  Oral

technical terms Protective Demonstration/ questioni
related to bakery equipment application ng
products -Small hand  Written
 Baking equipment tools -Oral presentation examinat
 Specific baking -Heavy duty ion
ingredients and its equipme  Observat
substitution nt ion
 Applied mathematical -Pans and  Demonst
operations pots ration
 Types, kinds and -Measuring (Projects
classification of equipme )
bakery products nt
 Mixing  Set
procedures/formulatio of
n/recipes and desired knive
product s
characteristics of  Calc
variety bakery ulator
products  CD’s,
 Baking techniques, VHS
appropriate  Hand
conditions and -outs
enterprise
requirements and
standards
 Temperature ranges
in baking bakery
products
 Occupational health
and safety
LO2. DECORATE AND PRESENT BAKERY PRODUCTS

Methods
The trainees/students must
 Regular be provided with the -Lecture/  Oral
and following: discussion questionin
special g
fillings  Spatula -Demonstration/  Written
and  Parchment Application examinatio
coating/ic paper n
ing,  Piping bag --Oral  Observatio
glazes  Pastry brush Presentation n
and  pastry bag  Demonstra
decoratio  turntable tion
ns
 serrated knife
 Decorativ
 grater
e
 Seeds and nuts,
technique
fresh and
s and
preserved/crysta
rules for
llized fruits
garnishin
g  Ganache,
fondants,
 The tools
flavored and
and
colored sugar,
materials
butter creams
in
decoratin  Savory fillings,
g, jellies and
finishing glazes
and
presentin
g
 Standard
s and
procedur
es in
decoratin
g,
finishing
and
presentin
g bakery
products
 OHS
LO3. STORE BAKERY PRODUCTS

Methods
 Different  Storage  Lecture/Discussion  Oral

kinds of area  Demonstration/ questioni
packaging  Packaging Application ng
materials and  Actual Presentation  Written
to be used labeling examinat
 Shelf-life materials ion
of bakery  Bakery  Direct
products products observati
 Standards  Containers on
and  Display  Demonst
procedure cabinet ration
s in storing  Refrigerato
bakery r
products
 Standards
and
procedure
s in
packaging
bakery
products
 OHS
UNIT OF COMPETENCY : PREPARE AND PRODUCE PASTRY PRODUCTS
MODULE TITLE : PREPARING AND PRODUCING PASTRY PRODUCTS
able to prepare and produce a range of high-quality pastry products
in commercial food production environments and hospitality
establishments
NOMINAL DURATION : __hours
LO1. Prepare pastry products

LO2. Decorate and present pastry products
LO3. Store pastry products
LO1. PREPARE PASTRY PRODUCTS

Methods
 Culinary and technical  Person  Lecture/ -Oral

terms related to pastry al discussion questioning
products Protecti  Demonstration/ -Written
 Baking equipment ve application examina
 Ratio of ingredients Equipm  Oral tion
required to produce a ent presentation -Direct
balance formula  Comme observat
 Correct proportion rcial ion
control, yields, weights mixers Demonstrat
and sizes for and ion
profitability attachm
 Types, kinds and ents
classification of pastry  Cutting
products implem
 Mixing ents
procedures/formulation  Scales,
/recipes and desired measur
product characteristics es
of variety pastry  Bowls
products  Ovens
 Baking techniques,  Molds,
appropriate conditions shapes
and enterprise and
requirements and cutter
standards  Baking
 Temperature ranges in sheets
baking pastry products and
 Occupational health contain
and safety ers
 Various
shapes
and
sizes of
pans
 Calculat
or
 CD’s,
VHS
 Hand-
outs
LO2. DECORATE AND PRESENT PASTRY PRODUCTS

Methods
 Commercial
 mixers and  Lecture/  Oral
Regular attachments discussion questioni
and  Cutting  Demonstration/ ng
special implements application  Written
fillings  Scales,  Oral presentation examinat
and measures ion
coating/i  Pastry brush  Direct
cing,  pastry bag observati
glazes  Bowls on
and  ovens  Demonst
decorati ration
 Baking sheets
ons
and containers

 Seeds and
Decor
nuts, fresh and
ative
preserved/crys
techni
tallized fruits
ques
 Ganache,
and
fondants,
rules
flavored and
for
colored sugar,
garnis
butter creams
hing
 Savory fillings,
 The
jellies and
tools
glazes
and
materi  Tuile
als in  Flowers and
decor leaves, herbs,
ating, biscuits
finishi  Chocolate
ng powder, icings
and
prese
nting
 Stand
ards
and
proce
dures
in
decor
ating,
finishi
ng
and
prese
nting
pastry
produ
cts
 OHS
LO3. STORE PASTRY PRODUCTS

Methods
Students/trainees
 Differen must be provided  Lecture/Discussion  Oral
t kinds with the following:  Demonstration/ questionin
of Application g
packagi  Storage  Actual Presentation  Written
ng area examinatio
material  Packagi n
s to be ng and  Direct
used labeling observatio
 Shelf- material n
life of s  Demonstra
pastry  Bakery tion
product products
s  Contain
 Standar ers
ds and  Display
procedu cabinet
res in  Refriger
storing ator
pastry
product
s
 Standar
ds and
procedu
res in
packagi
ng
pastry
product
s
 OHS
UNIT OF COMPETENCY : PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
MODULE TITLE : PREPARING AND PRESENTING GATEAUX, TORTES AND
CAKES
MODULE DESCRIPTOR : The module covers the skills and knowledge required by pâtissiers
to produce, fill, decorate and present range of specialized sponges
and cakes, where finish, decoration and presentation of 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

Methods
Students/
 Culinary trainees must be  Lecture/discussion  Oral
terms provided with the  Demonstration/ questionin
related to following: application g
sponge  Person  Actual presentation  Written
and cakes al examinatio
 Main Protect n
ingredient ive  Direct
s used for equip observatio
variety of ment n
sponge  Bake  Demonstr
and cakes ware ation
 Specific  Small
temperatu hand
re used tools
for  Large
different equip
types of ment
sponge
and cakes
 Classificat
ion of the
different
types of
sponge
and cakes
 Mixing
methods
used for
variety of
sponge
and cakes
 Cooling
temperatu
re of
sponge
and cakes
 Required
equipment
and
materials
for sponge
and cakes
 Recipe
specificati
ons,
technique
s and
conditions
and
desired
product
characteri
stics
 OHS
LO2. PREPARE AND USE FILLINGS

Methods
Students/trainees  Lecture/discussion  Oral
 Identificati must be provided  Demonstration/ questionin
on of with the following: application g
fillings  Persona  Actual presentation  Written
appropriat l examinati
e in a Protecti on
specific ve  Direct
cakes Equipm observatio
 Identificati ent n
on of the  Spatula  Demonstr
required s, ation
consisten wooden
cy and spoons
appropriat  Whisks,
e flavor of beaters
fillings  Graters,
 Filling cutting
and impleme
assemblin nts
g cakes  Scales,
according measur
to the es
standard  Piping
recipe bags
specificati and
ons attachm
 Classificat ents
ion of  Cake
coatings and
and sponge
sidings tins and
based on moulds
the  Comme
required rcial
recipe mixers
specificati and
ons and attachm
product ents
characteri  Ovens
stics  Creams,
Mousse,
Custard
 Fruits,
fresh
and
crystalli
zed,
fruit
purees
 Jams,
nuts
 CD’s,
VHS
 Hand-
outs
LO3. DECORATE CAKES

Methods
Students/trainees must
 Identifi be provided with the  Lecture/  Oral
cation following: Discussion questioni
of  Decorative  Demonstration/ ng
specific tools: Application  Written
decorat  Spatula  Oral Presentation examina
ions  Parchment tion
approp paper  Observa
riate  Piping bag tion
for  Pastry brush  Demonst
sponge  Pastry bag ration
and  Turntable
cakes  Serrated knife
 Identifi  Grater
cation  Glazes, jellies,
of chocolates,
standar fresh and
d preserved/cry
recipes stallized fruits,
of fruit purees,
icings nuts,
and colored/flavor
decorat ed sugar,
ions for fondants ,
sponge butter cream,
and boiled icings
cakes
LO4. PRESENT CAKES

Methods
Students/trainees  Lecture/discussion
 Selection must be provided  Demonstration/  Oral
and usage with the application questionin
of following:  Oral presentation g
equipment  Stands  Written
in  Packag examinati
accordanc ing on
e with materia  Observati
service ls on
requireme  Decora  Demonstr
nts tive ation
 Identificati materia (Projects)
on of the ls and
product equipm
freshness, ent
appearan  CD’s,
ce, VHS
characteri  Hand-
stics of outs
prepared
cakes
 Cutting
portion-
controlled
to
minimize
the
wastage
of cake
LO5. STORE CAKES

Methods
Students/trainees
 Standar must be provided  Lecture/discussion  Oral
ds and with the following:  Demonstration/ questionin
procedu  Cutting application g
res of material  Oral presentation  Written
storing s examinatio
cake  Packagi n
product ng  Observatio
s material n
 Storage s  Demonstra
method  Refriger tion
s for ator
cakes  Airtight
 OHS containe
rs
 Display
cabinets
or
temperat
ure
controlle
d
cabinets
 CD’s,
VHS
 Hand-
outs
UNIT OF COMPETENCY : PREPARE AND DISPLAY PETITS FOURS
MODULE TITLE : PREPARING AND DISPLAYING PETITS FOURS
able to prepare and display and service a wide range of petits fours
including petits fours glace, marzipan-based petits fours and
caramelized fruits and nuts served as petits fours, to a level of high
and consistent quality.
NOMINAL DURATION : 20 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 petits fours
LO1. PREPARE ICED PETITS FOURS
Methods
Students/trainees
 Characteri must be provided  Lecture/discussion  Oral
stics of with the  Demonstration/ questionin
classical following: application g
and  Oral presentation  Written
contempor examinati
ary petits  Person on
fours al  Observati
 Underlying Protect on
principles ive  Demonstr
in equipm ation
preparing ent
petit fours  Small
 Types and hand
kinds of tools
sponge  Measu
and bases ring
 Different equipm
kinds of ent
fillings  Set of
 Procedure knives
in making  Rolling
fondant Pin
icing  Decora
 Decoration tive
s and cutters
designs  Molder
 OHS  Pots
and
pans
 CD’s,
VHS
 Hand-
outs
LO2. PREPARE FRESH PETITS FOURS

Methods
Students/trainees
 Kinds of must be provided  Lecture/discussion  Oral
small with the following:  Demonstration/ questionin
choux application g
paste 
Person  Oral presentation  Written
 Types al examinatio
of sweet Protecti n
paste ve  Observatio
and equipm n
fillings ent  Demonstra
 Different  Small tion
garnish hand
es, tools
glazes  Measuri
and ng
finishes equipm
 Standar ent
ds and  Bake
operatin wares
g  Pot and
procedu pans
res in  Molder
preparin (tart)
g fresh  Pastry
petits brusher
fours  Piping
 OHS tube
 Pastry
bag
 Set of
knives
 Decorat
ive
cutters
 CD’s,
VHS
 Hand-
outs
LO3. PREPARE MARZIPAN PETITS FOURS
Methods
Students/trainees
 flavor must be provided  Lecture/discussion  Oral
and with the following:  Demonstration/ questionin
shape application g
specificat Person  Oral presentation  Written
ions and al examinati
enterpris Protecti on
e ve  Observati
standard equipm on
s of ent
 Demonstr
quality  Small ation
marzipan hand
 Standard tools
s and  Heavy
operating duty
procedur equipm
es in ents
coating  Pans
marzipan and
fruits pots
 OHS  Measuri
ng
equipm
ent
 Piping
tube
 Set of
knives
 Molder
 Rolling
Pin
 Decorat
ive
cutters
 CD’s,
VHS
 Hand-
outs
LO4. PREPARE CARAMELIZED PETITS FOURS
Methods
Students/trainees
 Specificat must be provided  Lecture/discussion  Oral
ions of with the following:  Demonstration/ questionin
fresh application g
fruits  Oral presentation  Written
needed to  Person examinati
carameliz al on
ed Protecti  Observati
 Specificat ve on
ions of equipm  Demonstr
dried ent ation
fruits  Small
needed. hand
 Kinds of tools
sugar to  Heavy
carameliz duty
ed equipm
ents
 Pans
and
pots
 Measuri
ng
equipm
ent
 Set of
knives
 CD’s,
VHS
 Hand-
outs
LO5. DISPLAY PETITS FOURS

Methods
Students/trainees
 Kinds must be provided  Lecture/discussion
and with the following:  Demonstration/  Oral
uses of application questionin
receptac  Oral presentation g
les for  Person  Written
petits al examinatio
fours Protecti n
 Tips on ve  Observatio
how to equipm n
display ent  Demonstra
petit  Small tion
fours hand
 Standar tools
ds and  Display
procedu stands /
res in flat
displayi forms
ng petits  Set of
fours knives
 OHS  Decorat
ive
cutters
 CD’s,
VHS
 Hand-
outs
LO6. STORE PETITS FOURS
Methods
Students/
 Tips on trainees must be  Lecture/discussion  Oral
storing provided with  Demonstration/ questioning
petits the following: application  Written
fours  Oral presentation examinatio
 Temperat  Personal n
ure Protective
requireme equipment  Observatio
nts in  Display n
storing cabinets  Demonstrat
petits or ion
fours temperatur
 Standards e
and controlled
procedure cabinets
s in  Refrigerat
storing or
and  Packaging
packaging materials
petits  CD’s,
fours VHS
 OHS  Hand-
outs
UNIT OF COMPETENCY : PREPARE AND SERVE OTHER TYPES OF DESSERTS

MODULE TITLE : PREPARING AND SERVING OTHER TYPES OF DESSERTS
MODULE DESCRIPTOR : This module deals with knowledge, skills and attitude in preparing
other types of desserts, and other various and specialized
techniques of desserts presentation required by patissiers in
hospitality enterprises
LO1. Prepare other types of desserts

LO2. Plan, prepare and conduct a dessert trolley presentation.
LO3. Store and package desserts
LO1. PREPARE OTHER TYPES OF DESSERTS

Methods
Students/trainees  Oral-
 Varieties must be provided  Lecture/discussion recitation
and with the following:  Demonstration/  Written
characteri application examinati
stics of  Oral presentation on
specialize  Comme  Observati
d cakes, rcial on
both mixers  Demonstr
classical and ation
and attachm
contempo ents
rary and  Scales
other and
types of Measuri
desserts ng
 Commodit Devices
y  Piping
knowledg bags
e, and
including attachm
quality ent
indicators  Whisks,
of beaters,
specialize spatulas
d cakes  Cutting
and other impleme
types of nts for
desserts nuts
 Culinary and
terms fruits,
related to graters
specialize  Oven
d cakes  Cake
and other and
types of sponge
desserts tins and
 Portion moulds
control  Wooden
and yield spoons
 Standard  Bowl
recipe cutters
specificati
ons of
specialize
d cakes
and other
types of
desserts
 Standard
Operating
Procedur
es in
preparing
other
types of
desserts
LO2. PLAN, PREPARE AND CONDUCTS A DESSERT TROLLEY PRESENTATION

Methods
Students/trainees
 Plannin must be provided  Lecture/discussion  Oral-
g, with the following:  Demonstration/ recitation
prepari application  Written
ng and  Oral presentation examinatio
present  Measuri n
ing ng  Observatio
trolley Devices n
service  China  Demonstra
s ware tion
 Arrangi  Decorat
ng and ing
prepari material
ng s
variety  Packagi
of ng
dessert material
s s
 OHS  Trolley
LO3. STORE AND PACKAGE DESSERTS

Methods
Students/trainees must
 Tempera be provided with the  Lecture-  Hands-
ture range following discussion on
in storing  Demonstr  Direct
desserts  Packagin ation observatio
 Packagi g materials  Applicatio n
ng design  Thermom n  Practic
techniques eter  Presentati al
 Standard  Display on demonstra
s and cabinets tion
procedures including
in storing temperature
and controlled
packaging cabinets
desserts  Refrigera
 OHS tor
 Chillers
 Freezers
 China
ware
COMMON COMPETENCY
UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
MODULES TITLE : DEVELOPING AND UPDATE INDUSTRY KNOWLEDGE
MODULE DESCRIPTOR : This unit of competency deals with the knowledge, skills
required to access, increase and update industry knowledge. It
includes seek information on the industry and update industry
knowledge.
NOMINAL DURATION : 3 Hours.
Summary of Learning Outcomes:

Upon completion of this module the students/ trainees will be able to:
LO1. Seek information on the industry

LO2. Update industry knowledge

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Sources of  Online Lecture  Online
 Overview  Sources of  Online Group Interviews/
information
of quality information Discussion Questioning
on the  Online  Online
assurance on the
industry are Individual/Group Individual/Group
in the industry
correctly Assignment Project or
industry  Industry  Online Field Report
identified and
 Role of knowledge visit
accessed
individual  Online Video
2. Information presentation
staff
to assist
members
effective
 Industry
work
performanc information
e is obtained sources
in line with
job
requirements
3. Specific
information
on sector of
work is
accessed
and updated
4. Industry
information is
correctly
applied to
day-to-day
work
activities
LO2. Update industry knowledge

Criteria Methods
1. Informal  Online Lecture  Online
 Overview  Sources of  Online Group Interviews/
and/or formal
of quality information Discussion Questioning
research is  Online  Online
assurance on the
used to Individual/Group Individual/Group
in the industry
update Assignment Project or
industry  Industry  Online Field Report
general
 Role of knowledge visit
knowledge of
individual  Online Video
the industry presentation
staff
2. Updated
members
knowledge is
 Industry
shared with
customers information
and sources
colleagues
as
appropriate
and
incorporated
into day-to-
day working
activities
UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENE PROCEDURES
MODULES TITLE : OBSERVING WORKPLACE HYGIENE PROCEDURES
MODULE DESCRIPTOR : This unit of competency deals with the knowledge, skills and
attitudes in observing workplace hygiene procedures. It includes
following hygiene procedures and identifying and preventing
hygiene risks.

LO 1. Follow hygiene procedures

LO 2. Identify and prevent hygiene risks
LO1. Follow hygiene procedures

Assessmen Contents Conditions Methodologies Assessment
t criteria Methods
1. Workplace  Typical  Hygiene  Online  Online
hygiene hygiene and procedures, Lecture Demonstratio
 Online n
procedures control actual or Demonstratio  Online Written
are procedures in simulated n Examination
implemented the hospitality workplace,  Online Role-  Online
in line with and tourism products used play Interviews/
enterprise  Online Case Questioning
industries in study
and legal  Overview of hotel/restauran
requirements legislation t / tourism
2. Handling and workplace
and storage regulation in
of items are relation to
undertaken food
in line with handling,
enterprise personal and
and legal general
requirements 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
contaminatio
n and cross-
infection
 Sources of
and reasons
for food
poisoning
LO2. Identify and prevent hygiene risks

Assessment Contents Conditions Methodologies Assessmen
criteria t
Methods
1. Potential  Typical  Hygiene  Online  Online
hygiene and procedures, Lecture Demonstratio
hygiene risks  Online n
are identified control actual or Demonstratio  Online
in line with procedures simulated n Written
enterprise in the workplace,  Online Role- Examination
procedures hospitality products used play  Online
 Online Case Interviews/
2. Action to and tourism in study Questioning
minimize and industries hotel/restauran
remove risks  Overview of t / tourism
are taken legislation workplace
within scope of and
individual regulation in
responsibility relation to
of food
enterprise/lega handling,
l requirements personal and
3. Hygiene risks general
beyond the hygiene
control of  Knowledge
individual staff on factors
members are which
reported to the contribute to
appropriate workplace
person for hygiene
follow up problems
 General
hazards in
handling of
food, linen
and laundry
and garbage,
including
major causes
of
contaminatio
n and cross-
infection
 Sources of
and reasons
for food
poisoning
UNIT OF COMPETENCY : PERFORM COMPUTER OPERATIONS
MODULES TITLE : PERFORMING COMPUTER OPERATIONS
MODULE DESCRIPTOR : This unit covers the knowledge, skills and attitudes and values
needed to perform computer operations which includes
inputting, accessing, producing and transferring data using the
appropriate hardware and software.

LO 1. Plan and prepare for task to be undertaken

LO 2. Input data into the computer
LO 3. Access information using computer
LO 4. Produce output data using computer system
LO 5. Maintain computer equipment and system
LO1. Plan and prepare the task to be undertaken

Criteria Methods
1. Requirements  Basic  Computer  Online Lecture  Online
of task are ergonomics of hardware  Online Group Interviews/
Discussion Questioning
determined keyboard and with  Online Tutorial  Online
2. Appropriate computer use peripherals or self-pace Practical
hardware and  Main types of  Appropriate  Online Demonstration
software is computers and software Demonstration  Online
selected  Online Observation
basic features Practice
according to of different session
task assigned operating
and required systems
outcome  Main parts of a
3. Task is computer
planned to  Storage
ensure OHS devices and
guidelines basic
and categories of
procedures are memory
followed  Relevant types
of software
 General
security
 Viruses
 OH & S
principles and
responsibilities
 Calculating
computer
capacity
LO2. Input data into the computer

Criteria Methods
1. Data are entered  Basic  Computer  Online  Online
into the computer ergonomics hardware Lecture Interviews/
using appropriate  Online Questioning
program/applicati of keyboard with Group  Online
on in accordance and peripheral Discussion Practical
with company computer s  Online Demonstrati
procedures use  Appropria Tutorial or on
2. Accuracy of self-pace  Online
information is  Main types te  Online Observation
checked and of computers software Demonstrati
information is and basic on
saved in features of  Online
accordance with different Practice
standard session
operating operating
procedures systems
3. Inputted data are  Main parts of
stored in storage a computer
media according
to requirements  Storage
4. Work is devices and
performed within basic
ergonomic categories of
guidelines
memory
 Relevant
types of
software
 General
security
 Viruses
 OH & S
principles
and
responsibiliti
es
 Calculating
computer
capacity
LO3. Access information using computer

Criteria t
Methods
1. Correct  Basic  Computer  Online  Online
program/applicatio ergonomics of hardware Lecture Interviews/
n is selected based  Online Group Questioning
on job keyboard and with Discussion  Online
requirements computer use peripherals  Online Practical
2. Program/  Main types of  Appropriat Tutorial or Demonstratio
application computers e software self-pace n
containing the  Online  Online
information and basic Demonstratio Observation
required is features of n
accessed different  Online
according to operating Practice
company session
procedures systems
3. Desktop icons are  Main parts of
correctly selected, a computer
opened and closed  Storage
for navigation
purposes devices and
4. Keyboard basic
techniques are categories of
carried out in line memory
with OHS  Relevant
requirements for
safe use of types of
keyboards software
 General
security
 Viruses
 OH & S
principles and
responsibilitie
s
 Calculating
computer
capacity
LO4. Produce output data using computer

Criteria t
Methods
1. Entered data are  Basic  Computer  Online  Online
processed using ergonomics of hardware Lecture Interviews/
appropriate  Online Group Questioning
software keyboard and with Discussion  Online
commands computer use peripherals  Online Practical
2. Data are printed  Main types of  Appropriat Tutorial or Demonstratio
out as required computers e software self-pace n
using computer  Online  Online
hardware/peripher and basic Demonstratio Observation
al devices in features of n
accordance with different  Online
standard operating operating Practice
procedures systems session
3. Files and data are
transferred  Main parts of
between a computer
compatible  Storage
systems using devices and
computer software,
hardware/ basic
peripheral devices categories of
in accordance with memory
standard operating  Relevant
procedures
types of
software
 General
security
 Viruses
 OH & S
principles and
responsibilitie
s
 Calculating
computer
capacity
LO5. Maintain computer equipment and system

Criteria Methods
1. Systems for  Basic  Computer  Online Lecture  Online
cleaning, minor ergonomics of hardware  Online Group Interviews/
maintenance Discussion Questioning
and keyboard and with  Online Tutorial  Online
replacement of computer use peripherals or self-pace Practical
consumables  Main types of  Appropriate  Online Demonstration
are computers and software Demonstration  Online
implemented  Online Observation
2. Procedures for basic features Practice
ensuring of different session
security of operating
data, including systems
regular back-
ups and virus  Main parts of a
checks are computer
implemented in  Storage
accordance devices and
with standard basic
operating
procedures categories of
3. Basic file memory
maintenance  Relevant types
procedures are of software
implemented in
line with the  General
standard security
operating  Viruses
procedures  OH & S
4. Document
systems are principles and
maintained responsibilities
 Calculating
computer
capacity
UNIT OF COMPETENCY : PERFORM WORKPLACE AND SAFETY PRACTICES

MODULES TITLE : PERFORMING WORKPLACE AND SAFETY
PRACTICES
attitudes in following health, safety and security practices. It
includes dealing with emergency situations and maintaining safe
personal presentation standards.

LO1. Follow workplace procedures for health, safety and security practices
LO2. Deal with emergency situations
LO3. Maintain safe personal presentation standards
LO1. Follow workplace procedures for health, safety and security practices
Criteria Methods
1. Correct Communication  Procedures  Online Lecture  Online

Interactive Manual on  Online Demonstration
health, Demonstration  Online
safety and communication safety,  Online Role- Interviews/
security with others security, play Questioning
procedures health and  Online  Online Written
 Interpersonal Simulation Examination
are followed emergency
skills
in line with  Availability
 Good working
legislation, of tools,
attitude
regulations equipment,
 Ability to work supplies
and
enterprise quietly; with and
procedures cooperation; materials
patience,
2. Breaches of
carefulness,
health, safety
cleanliness and
and security
aesthetic values
procedures
 Ability to focus
are identified
on task at hand
and reported
Systems,
in line with
Processes and
enterprise
Operations
procedure
 Workplace
3. Suspicious
health, safety
behavior or
and security
unusual
procedures
occurrence
 Emergency
are reported
procedures
in line with
Personal
enterprise
presentation
procedure
 Safety
Practices
 Proper disposal
of garbage
 Practice safety
measures
 5S
Implementation
 Child sexual
exploitation
 Identify child
sexual
exploitation
 Behaviors that
may be
exhibited by sex
tourist
 Reporting
mechanism
 Preventive
measures of
exploitation
5. Child protection
duties relevant to
tourism industry
 Rules,
regulations,
policies and
laws
LO2. Deal with emergency situations

Criteria Methods
1. Issue of Communication  Procedures  Online Lecture  Online

Interactive Manual on  Online Demonstration
sexual Demonstration  Online
exploitation communication safety,  Online Role- Interviews/
of children is with others security, play Questioning
identified health and  Online  Online Written
 Interpersonal Simulation Examination
2. National, emergency
skills
regional and  Availability
 Good working
international of tools,
attitude
actions are equipment,
 Ability to work supplies
described to
quietly; with and
prevent the
cooperation; materials
sexual
patience,
exploitation
carefulness,
of children
cleanliness and
3. Actions that
aesthetic values
can be taken
 Ability to focus
in the
on task at hand
workplace
Systems,
are
Processes and
described to
protect Operations
children from  Workplace
sexual health, safety
exploitation and security
procedures
 Emergency
procedures
Personal
presentation
 Safety
Practices
 Proper disposal
of garbage
 Practice safety
measures
 5S
Implementation
 Child sexual
exploitation
 Identify child
sexual
exploitation
 Behaviors that
may be
exhibited by sex
tourist
 Reporting
mechanism
 Preventive
measures of
exploitation
5. Child protection
duties relevant to
tourism industry
 Rules,
regulations,
policies and
laws
LO3. Maintain safe personal presentation standards

Criteria Methods
1. Areas and Communication  Procedures  Online Lecture  Online
people who Interactive Manual on  Online Demonstration
Demonstration  Online
require communication safety,  Online Role- Interviews/
observation with others security, play Questioning
and monitoring health and  Online  Online Written
is prepared  Interpersonal Simulation Examination
emergency
2. Observation skills
 Availability
and monitoring  Good working
of tools,
activities are attitude
equipment,
 Ability to work
implemented quietly; with supplies
3. Apprehension cooperation; and
of offenders patience, materials
are carefulness,
determined cleanliness and
4. Offenders are aesthetic
arrested values
according to  Ability to focus
enterprise on task at hand
procedures Systems,
5. Administrative Processes and
responsibilities Operations
are fulfilled  Workplace
health, safety
and security
procedures
 Emergency
procedures
Personal
presentation
 Safety
Practices
 Proper disposal
of garbage
 Practice safety
measures
 5S
Implementation
 Child sexual
exploitation
 Identify child
sexual
exploitation
 Behaviors that
may be
exhibited by
sex tourist
 Reporting
mechanism
 Preventive
measures of
exploitation
5. Child protection
duties relevant to
tourism industry
 Rules,
regulations,
policies and
laws
UNIT OF COMPETENCY : PROVIDE EFFECTIVE CUSTOMER SERVICE
MODULES TITLE : PROVIDING EFFECTIVE CUSTOMER SERVICE
attitudes in providing effective customer service. It includes
greeting customer, identifying customer needs, delivering
service to customer, handling queries through use of common
business tools and technology and handling complaints,
evaluation and recommendation.

LO1. Greet customers

LO2. Identify needs of customers
LO3. Deliver service to customer
LO4. Handle queries through use of common business tools and technology
LO5. Handle complaints/conflict situations, evaluation and recommendations
LO1. Greet customers

Criteria Methods
1. Guests are Communication May include:  Online  Online
greeted in line with  Interactive Lecture Demonstratio
 Availability  Online n
enterprise communicatio of Demonstratio  Online
procedure n with others n Interviews/
2. Verbal and non- telephone,
 Interpersonal  Online Role- Questioning
verbal fax play  Online
skills/ social machine,
communications  Online Written
graces with internet, Simulation Examination
are appropriate
sincerity etc.
to the given
situation Safety Practices
 Availability
3. Nonverbal  Safe work of data on
communicati practices
on of projects
 Personal and
customer is
hygiene services;
observed
responding to Attitude tariff and
customer rates,
 Attentive,
4. Sensitivity to promotion
patient and
cultural and al
cordial
social activities
 Eye-to-eye
differences is in place
contact
demonstrated etc.
 Maintain  Availability
teamwork and of office
cooperation supplies
Theory
 Selling/
upselling
techniques
 Interview
techniques
 Conflict
resolution
 Communicatio
n process
 Communicatio
n barriers
LO2. Identify needs of customers

Criteria Methods
1. Appropriate Communication May include:  Online Lecture  Online
interpersonal  Interactive  Online Demonstration
 Availability Demonstration  Online
skills are communication  Online Role- Interviews/
of
used to with others play Questioning
telephone,
ensure that  Interpersonal  Online  Online Written
fax Simulation Examination
customer skills/ social machine,
needs are graces with internet,
accurately sincerity etc.
identified Safety Practices
2. Customer  Availability
needs are  Safe work of data on
assessed for practices projects
urgency so  Personal and
that priority hygiene services;
for service Attitude tariff and
delivery can rates,
 Attentive,
be identified promotional
patient and
3. Customers activities in
cordial
are provided place etc.
 Eye-to-eye
with  Availability
contact
information of office
 Maintain
4. Personal supplies
teamwork and
limitation in
cooperation
addressing
Theory
customer and
colleague  Selling/upselling
needs is techniques
identified and  Interview
where techniques
appropriate,  Conflict
assistance is resolution
sought from  Communication
supervisor process
 Communication
barriers
LO3. Deliver service to customer

Criteria Methods
1. Customer Communication May include:  Online Lecture  Online
needs are  Interactive  Online Demonstration
promptly communication  Online Role- Interviews/
of
attended to in with others play Questioning
telephone,
line with  Interpersonal  Online  Online Written
enterprise skills/ social machine,
procedure graces with internet,
2. Appropriate sincerity etc.
rapport is Safety Practices
maintained  Availability
with  Safe work of data on
customer to practices projects
enable high  Personal and
quality hygiene services;
service Attitude tariff and
delivery rates,
 Attentive,
3. Opportunity promotional
patient and
to enhance activities in
cordial
the quality of place etc.
 Eye-to-eye
service and  Availability
contact
products are of office
 Maintain
taken supplies
teamwork and
wherever
cooperation
possible
Theory
 Selling/upselling
techniques
 Interview
techniques
 Conflict
resolution
 Communication
process
 Communication
barriers
LO4. Handle queries through use of common business tools and technology
Criteria Methods
1. Common Communication May include:  Online Lecture  Online
business  Interactive  Online Demonstration
tools and communication  Online Role- Interviews/
of
technology with others play Questioning
telephone,
are used  Interpersonal  Online  Online Written
efficiently to skills/ social
determine graces with machine,
customer sincerity internet,
requirements Safety Practices etc.
2. Queries/
information  Safe work  Availability
practices of data on
are recorded
 Personal projects
in line with
hygiene and
enterprise
Attitude services;
procedure
tariff and
3. Queries are  Attentive, rates,
acted upon patient and promotional
promptly and cordial activities in
correctly in  Eye-to-eye place etc.
line with contact  Availability
enterprise  Maintain of office
procedure teamwork and supplies
cooperation
Theory
 Selling/upselling
techniques
 Interview
techniques
 Conflict
resolution
 Communication
process
 Communication
barriers
LO5. Handle complaints/conflict situations, evaluation and recommendations

Criteria Methods
1. Guests are Communication May include:  Online  Online
greeted with a  Interactive Lecture Demonstratio
 Availability  Online n
smile and eye- communication Demonstratio  Online
of
to-eye contact with others n Interviews/
telephone,
2. Responsibility  Interpersonal  Online Role- Questioning
fax play  Online Written
for resolving skills/ social machine,  Online Examination
the complaint graces with internet, Simulation
is taken within sincerity etc.
limit of Safety Practices
responsibility  Availability
and according  Safe work of data on
to enterprise practices projects
policy  Personal and
3. Nature and hygiene services;
details of Attitude tariff and
complaint are rates,
 Attentive,
established promotiona
patient and
and agreed l activities
cordial
with the in place
 Eye-to-eye
customer contact etc.
4. Threats to  Maintain  Availability
personal teamwork and of office
safety are cooperation supplies
identified and Theory
managed to
personal  Selling/
safety of upselling
customers or techniques
colleagues  Interview
and techniques
appropriate  Conflict
assistance is resolution
organized  Communication
5. Appropriate process
action is taken  Communication
to resolve the barriers
complaint to
the customers
satisfaction
wherever
possible
6. Conflict
situations are
resolved within
scope of
individual
responsibility
by applying
effective
communicatio
n skills and
according to
enterprise
policy
CORE COMPETENCY
UNIT OF COMPETENCY : PREPARE AND PRODUCE BAKERY PRODUCTS
MODULES TITLE : PREPARING AND PRODUCING BAKERY PRODUCTS
MODULE DESCRIPTOR : This unit deals with the knowledge and skills required by bakers
and pastry cooks (pâtissiers) to prepare and produce a range of
high-quality bakery products in commercial food production
environments and hospitality establishments.
QUALIFICATION LEVEL :NC II


Criteria Methods
 Required ingredients  Varieties  The  Online  Online Oral
are selected, and following Lecture/ questioning
measured and characteristi resources Actual and written
weighed according cs of bakery MUST be Demonstratio examination
to recipe or products provided: n/ On- the-  Observation
production  Historical  Commerci job training,  Demonstrati
requirements and and cultural, al kitchen Video on
established aspects of environme Presentation
standards and bakery nt using
procedures products industry-
 A variety of bakery  Underlying current
products are principles in equipment
prepared according making for making
to standard mixing bakery a variety
procedures/formulati products of
on/ recipes and  Knowledge specialize
desired product commodity d bakery
characteristics on including products.
 Appropriate quality  Use of real
equipment are used indicators of ingredient
according to  ingredients s
required bakery for bakery  Preparatio
products and products, n,
standard operating properties of decoration
procedures ingredients and
 Bakery products are used, presentati
baked according to interaction on of a
techniques and and range of
appropriate changes specialist
conditions; and during bakery
enterprise processing products
requirement and to produce within
standards required typical
 Required oven characteristi workplace
temperature are cs condition
selected to bake  Properties
goods in accordance and
with the desired requirement
characteristics, s of yeast
 standards recipe and control
specifications and of yeast
enterprise practices action
 Culinary and
technical
terms
related to
bakery
products
commonly
 used in the
industry
 Expected
taste,
texture and
crumb
structure
appropriate
for particular
bakery
products.
 Ratio of
ingredients
required to
produce a
balanced
formula
 The
influence of
correct
portion
control,
yields,
weights and
sizes
 on the
profitability
of an
establishme
nt

Criteria Methods
 A variety of  Varieties and  The  Online  Online Oral
fillings and characteristics following Lecture/ Actual questioning
coating/icing, of bakery resources Demonstration and written
 glazes and products MUST be / On- the-job examination
decorations  Historical and provided: training ,Video  Observation
for bakery cultural,  Commercial Presentation  Demonstratio
products are aspects of kitchen n
prepared bakery environmen
according to products t using
standard  Underlying industry-
recipes, principles in current
enterprise making equipment
standards bakery for making
and/or products a variety of
customer  Knowledge specialized
preferences commodity on bakery
 Bakery including products.
products are quality  Use of real
filled and indicators of ingredients
decorated,  ingredients for  Preparation,
where bakery decoration
required and products, and
appropriate, properties of presentatio
in accordance ingredients n of a range
with standard used, of specialist
recipes and/or interaction bakery
enterprise and changes products
standards and during within
customer processing to typical
preferences produce workplace
 Bakery items required condition
are finished characteristics
according to  Properties
desired and
product requirements
characteristic of yeast and
s control of
 Baked yeast action
products are  Culinary and
presented technical
according to terms related
established to bakery
standards and products
procedures commonly
 used in the
industry
 Expected
taste, texture
and crumb
structure
appropriate
for particular
bakery
products.
 Ratio of
ingredients
required to
produce a
balanced
formula
 The influence
of correct
portion
control, yields,
weights and
sizes
 on the
profitability of
an
establishmen
t

Criteria Methods
 Bakery  Varieties and  The  Online  Online Oral
products are characteristics following Lecture/ Actual questioning
stored of bakery resources Demonstration and written
according to products MUST be / On- the-job examination
established  Historical and provided: training ,Video  Observation
standards and cultural,  Commercial Presentation  Demonstratio
procedures aspects of kitchen n
 Packaging bakery environmen
are selected products t using
appropriate  Underlying industry-
for the principles in current
preservation making equipment
of product bakery for making
freshness and products a variety of
eating  Knowledge specialized
characteristic commodity on bakery
s including products.
quality  Use of real
indicators of ingredients
 ingredients for  Preparation,
bakery decoration
products, and
properties of presentatio
ingredients n of a range
used, of specialist
interaction bakery
and changes products
during within
processing to typical
produce workplace
required condition
characteristics
 Properties
and
requirements
of yeast and
control of
yeast action
 Culinary and
technical
terms related
to bakery
products
commonly
 used in the
industry
 Expected
taste, texture
and crumb
structure
appropriate
for particular
bakery
products.
 Ratio of
ingredients
required to
produce a
balanced
formula
 The influence
of correct
portion
control, yields,
weights and
sizes
 on the
profitability of
an
establishmen
t
UNIT OF COMPETENCY : PREPARE AND PRODUCE PASTRY PRODUCTS
MODULES TITLE : PREPARING AND PRODUCING PASTRY PRODUCTS
MODULE DESCRIPTOR : This unit deals with knowledge and skills required by
bakers and pastry cooks (pâtissiers) to prepare and produce a
range of high-quality pastry products in commercial food
production environments and hospitality establishments.


Criteria Methods
 Required ingredients  Varieties  The  Online  Online Oral
are selected, and following Lecture/ questioning
measured and characteristi resources Actual and written
weighed according cs of pastry MUST be Demonstratio examination
to recipe or products provided: n/ On- the-  Observation
production  Historical  Commerci job  Demonstrati
requirements and and cultural, al kitchen training ,Vide on
established aspects of environme o
standards and pastry nt using Presentation
procedures products industry-
 A variety of pastry  Underlying current
products are principles in equipment
prepared according making for making
to standard mixing pastry a variety
procedures/formulati products of
on/ recipes and  Knowledge specialize
desired product commodity d pastry
characteristics on including products.
 Appropriate quality  Use of
equipment are used indicators of real
according to ingredients ingredient
required pastry for pastry s
products and products,  Preparatio
standard operating properties of n,
procedures ingredients decoration
 Pastry products are used, and
baked according to interaction presentati
techniques and and on of a
appropriate changes range of
conditions; and during specialist
enterprise processing pastry
requirement and to produce products
standards required within
 Required oven characteristi typical
temperature are cs workplace
selected to bake  Properties condition
goods in accordance and
with the desired requirement
characteristics, s of yeast
standards recipe and control
specifications and of yeast
enterprise action
 practices  Culinary and
technical
terms
related to
pastry
products
 commonly
used in the
industry
 Expected
taste,
texture and
crumb
structure
appropriate
for particular
bakery
products.
 Ratio of
ingredients
required to
produce a
balanced
formula
 The
influence of
correct
portion
control,
yields,
weights and
sizes
 on the
profitability
of an
establishme
nt

Criteria Methods
 A variety of  Varieties and  The  Online  Online Oral
fillings and characteristics following Lecture/ Actual questioning
coating/icing, of pastry resources Demonstration and written
 glazes and products MUST be / On- the-job examination
decorations  Historical and provided: training ,Video  Observation
for pastry cultural,  Commercial Presentation  Demonstration
products are aspects of kitchen
prepared pastry environment
according to products using
standard  Underlying industry-
recipes, principles in current
enterprise making pastry equipment
standards products for making a
and/or  Knowledge variety of
customer commodity on specialized
preferences including pastry
 Pastry quality products.
products are indicators of  Use of real
filled and ingredients for ingredients
decorated, pastry  Preparation,
where products, decoration
required and properties of and
appropriate, ingredients presentatio
in accordance used, n of a range
with standard interaction of specialist
recipes and/or and changes pastry
enterprise during products
standards and processing to within
customer produce typical
preferences required workplace
 Pastry characteristics condition
products are  Properties
finished and
according to requirements
desired of yeast and
product control of
characteristic yeast action
s  Culinary and
 Baked pastry technical
products are terms related
presented to pastry
according products
 to established  commonly
standards and used in the
procedures industry
 Expected
taste, texture
and crumb
structure
appropriate
for particular
bakery
products.
 Ratio of
ingredients
required to
produce a
balanced
formula
 The influence
of correct
portion
control,
yields,
weights and
sizes
 on the
profitability of
an
establishment

Criteria Methods
 Pastry  Varieties and  The  Online  Online Oral
products are characteristics following Lecture/ Actual questioning
stored of pastry resources Demonstration and written
according to products MUST be / On- the-job examination
established  Historical and provided: training ,Video  Observation
standards and cultural,  Commercial Presentation  Demonstratio
procedures aspects of kitchen n
 Packaging pastry environmen
are selected products t using
appropriate  Underlying industry-
for the principles in current
preservation making pastry equipment
of product products for making
freshness and  Knowledge a variety of
eating commodity on specialized
characteristic including pastry
s quality products.
indicators of  Use of real
ingredients for ingredients
pastry  Preparation,
products, decoration
properties of and
ingredients presentatio
used, n of a range
interaction of specialist
and changes pastry
during products
processing to within
produce typical
required workplace
characteristics condition
 Properties
and
requirements
of yeast and
control of
yeast action
 Culinary and
technical
terms related
to pastry
products
 commonly
used in the
industry
 Expected
taste, texture
and crumb
structure
appropriate
for particular
bakery
products.
 Ratio of
ingredients
required to
produce a
balanced
formula
 The influence
of correct
portion
control, yields,
weights and
sizes
 on the
profitability of
an
establishmen
t
UNIT OF COMPETENCY : PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
MODULES TITLE : PREPARING AND PRESENTING GATEAUX, TORTES AND
CAKES
MODULE DESCRIPTOR : This unit covers the knowledge and skills required by bakers
and pastry cooks (pâtissiers) to produce, fill, decorate and
present a range of specialized sponges and cakes, where
finish, decoration and presentation of a high order is required.

LO3. Decorate cakes
LO4. Present cakes
LO5. Store cakes

Criteria Methods
 Ingredients  Varieties and  Commercia  Online  Online Oral
are selected, characteristics l kitchen Lecture/ questioning
measured of specialized environmen Actual and written
and weighed cakes, both t using Demonstratio examination
according to classical and industry- n/ On- the-job  Observation
recipe contemporary current training ,Video  Demonstratio
requirements,  Historical and equipment Presentation n
enterprise cultural aspects for making
practices and of specialized specialized
customer cakes cake
practices  Underlying  Use of real
 Required principles in ingredients
oven making  Preparation
temperature specialized , decoration
is selected to cakes and
bake goods in  Commodity presentatio
accordance knowledge, n of a
with desired including range of
characteristics quality specialized
, standard indicators cakes
recipe of specialist within
specifications cake typical
and ingredients workplace
enterprise  Culinary terms conditions.
practices related to
 Sponges and specialized
cakes are cakes
prepared commonly used
according to in the industry
recipe  Hygiene and
specifications, safe handling
techniques and storage
and requirements
conditions related to
and desired specialized
product cake
characteristics ingredients,
 Appropriate commodities
equipment and products
are used  Storage
according to conditions for
required specialized
pastry and cakes and
bakery optimizing
products and  shelf life
standard
operating
procedures
 Sponges and
cakes are
cooled
according to
established
 standards and
procedures

Criteria Methods
 Fillings are  Varieties and  Commercia  Online  Online Oral
prepared and characteristics l kitchen Lecture/ questioning
selected in of specialized environmen Actual and written
accordance cakes, both t using Demonstration examination
with required classical and industry- / On- the-job  Observation
consistency contemporary current training ,Video  Demonstratio
and  Historical and equipment Presentation n
appropriate cultural aspects for making
flavors of specialized specialized
 Slice or layer cakes cake
sponges and  Underlying  Use of real
cakes are principles in ingredients
filled and making  Preparation
assembled specialized , decoration
according to cakes and
standard  Commodity presentatio
recipe knowledge, n of a
specifications including range of
, enterprise quality specialized
practice and indicators cakes
customer of specialist within
preferences cake typical
 Coatings and ingredients workplace
sidings are  Culinary terms conditions.
selected related to
according to specialized
the product cakes
 characteristic commonly used
s and in the industry
required  Hygiene and
recipe safe handling
specifications and storage
requirements
related to
specialized
cake
ingredients,
commodities
and products
 Storage
conditions for
specialized
cakes and
optimizing
 shelf life
LO3. Decorate cakes

t Criteria Methods
 Sponges  Varieties and  Commercial  Online  Online Oral
and cakes characteristics kitchen Lecture/ questioning
are of specialized environmen Actual and written
decorated cakes, both t using Demonstration examination
suited to the classical and industry- / On- the-job  Observation
product and contemporary current training ,Video  Demonstratio
occasion  Historical and equipment Presentation n
and in cultural aspects for making
accordance of specialized specialized
with cakes cake
standard  Underlying  Use of real
recipes and principles in ingredients
enterprise making  Preparation
practices specialized , decoration
 Suitable cakes and
icings and  Commodity presentatio
decorations knowledge, n of a range
are used including of
according to quality specialized
standard indicators cakes
 recipes of specialist within
and/or cake ingredients typical
enterprise  Culinary terms workplace
standards related to conditions.
and specialized
customer cakes
preferences commonly used
in the industry
 Hygiene and
safe handling
and storage
requirements
related to
specialized cake
ingredients,
commodities
and products
 Storage
conditions for
specialized
cakes and
optimizing
 shelf life
LO4. Decorate cakes
t Criteria Methods
 Cakes are  Varieties and  Commercial  Online  Online Oral
presented on characteristics kitchen Lecture/ questioning
accordance of specialized environmen Actual and written
with cakes, both t using Demonstration examination
customer’s classical and industry- / On- the-job  Observation
expectations contemporary current training ,Video  Demonstratio
established cultural aspects for making
standards of specialized specialized
and cakes cake
procedures  Underlying  Use of real
 Equipment principles in ingredients
are selected making  Preparation
and used in specialized , decoration
accordance cakes and
with service  Commodity presentatio
requirements knowledge, n of a range
 Product including of
freshness, quality specialized
appearances indicators cakes
and eating of specialist within
qualities are cake ingredients typical
maintained  Culinary terms workplace
in related to conditions.
accordance specialized
with the cakes
established commonly used
standards in the industry
and  Hygiene and
procedures safe handling
 Cakes are and storage
marked or requirements
cut portion- related to
controlled to specialized
minimize cake
wastage ingredients,
 and in commodities
accordance and products
with  Storage
enterprise conditions for
specification specialized
s and cakes and
customer optimizing
preferences  shelf life
LO5. Decorate cakes

Criteria Methods
 Cakes are  Varieties and  Commercia  Online  Online Oral
stored in characteristics l kitchen Lecture/ questioning
accordance of specialized environme Actual and written
with cakes, both nt using Demonstratio examination
establishment’ classical and industry- n/ On- the-job  Observation
s standards contemporary current training ,Video  Demonstratio
procedures cultural aspects for making
 Storage of specialized specialized
methods are cakes cake
identified in  Underlying  Use of real
accordance principles in ingredients
with product making  Preparation
 specifications specialized ,
and cakes decoration
established  Commodity and
standards and knowledge, presentatio
procedures including n of a
quality range of
indicators specialized
of specialist cakes
cake within
ingredients typical
 Culinary terms workplace
related to conditions.
specialized
cakes
commonly used
in the industry
 Hygiene and
safe handling
and storage
requirements
related to
specialized
cake
ingredients,
commodities
and products
 Storage
conditions for
specialized
cakes and
optimizing
 shelf life
UNIT OF COMPETENCY : PREPARE AND DISPLAY PETITS FOURS
MODULES TITLE : PREPARING AND DISPLAYING PETITS FOURS
MODULE DESCRIPTOR : This unit applies to the knowledge and skills required by bakers and
pastry cooks (pâtissiers) 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 glaces, marzipan-based petits fours and
caramelized fruits and nuts served as petits fours, to a level of
high and consistent quality.

LO4. Prepare caramelized petits four

Criteria Methods
 Sponges and  Varieties and  Commercial  Online Lecture/  Online Oral
bases are characteristics kitchen Actual questioning
prepared, cut of classical environment Demonstration/ and written
and and using On- the-job examination
assembled contemporary industry- training ,Video  Observation
according to petits four current Presentation  Demonstration
standard including equipment
recipes and taste, texture, for making
enterprise structure, petits fours
requirements shape and  Use of real
and practices size ingredients
 Fillings are appropriate  Preparation,
prepared with for petits decoration
the required fours, and
flavors and according to presentation
consistency industry and of a range
 Fondant icing enterprise of petits
are brought in standards fours within
accordance  Historical and typical
with the cultural workplace
required aspects of conditions.
temperature petits fours
and  Underlying
established principles in
standards making petits
and fours
procedures  Commodity
 Decorations knowledge,
are designed including
and used in quality
accordance indicators of
with petits fours
 establishment ingredients
standards  Culinary terms
and related to
procedures petits fours
that are
commonly
used in the
industry
 Storage
conditions for
petits fours
and optimizing
shelf life
 Properties of
the
ingredients
used and
their
interaction
and changes
during
production

Criteria Methods
 A selection of  Varieties and  Commercial  Online Lecture/  Online Oral
small choux characteristics kitchen Actual questioning
paste shapes of classical environment Demonstration/ and written
are baked and using On- the-job examination
and contemporary industry- training ,Video  Observation
decorated in petits four current Presentation  Demonstration
accordance including equipment
with taste, texture, for making
established structure, petits fours
standards shape and  Use of real
and size ingredients
procedures appropriate  Preparation,
 Baked sweet for petits decoration
paste are fours, and
prepared and according to presentation
blended in industry and of a range
accordance enterprise of petits
with standards fours within
establishment  Historical and typical
standards cultural workplace
and aspects of conditions.
procedures petits fours
 Fillings are  Underlying
prepared and principles in
used the making petits
required fours
flavors and  Commodity
correct knowledge,
consistency including
 Garnishes, quality
glazes and indicators of
finished are petits fours
used in ingredients
accordance  Culinary terms
with related to
 established petits fours
standards that are
and commonly
procedures used in the
industry
 Storage
conditions for
petits fours
and optimizing
shelf life
 Properties of
the
ingredients
used and
their
interaction
and changes
during
production

Criteria Methods
 Quality  Varieties and  Commercial  Online  Online Oral
marzipan is characteristic kitchen Lecture/ questioning
flavored and s of classical environmen Actual and written
shaped to and t using Demonstration examination
produce mini- contemporary industry- / On- the-job  Observation
sized fruits in petits four current training ,Video  Demonstratio
accordance including equipment Presentation n
with enterprise taste, texture, for making
and client structure, petits fours
requirements shape and  Use of real
 Marzipan fruits size ingredients
are coated to appropriate  Preparation
preserve for petits , decoration
desired eating fours, and
characteristics according to presentatio
and softened industry and n of a range
with egg enterprise of petits
whites, piped standards fours within
into shapes  Historical and typical
and cultural workplace
sealed/browne aspects of conditions.
d with applied petits fours
heat, according  Underlying
to enterprise principles in
practice making petits
fours
 Commodity
knowledge,
including
quality
indicators of
petits fours
ingredients
 Culinary
terms related
to petits fours
that are
commonly
used in the
industry
 Storage
conditions for
petits fours
and
optimizing
shelf life
 Properties of
the
ingredients
used and
their
interaction
and changes
during
production
LO4. Prepare caramelized petits four

Criteria Methods
 Fresh 
Varieties and  Commercial  Online Lecture/  Online Oral
fruits/fruit characteristics kitchen Actual questioning
segments are of classical environment Demonstration/ and written
selected and and using On- the-job examination
coated with contemporary industry- training ,Video  Observation
pale amber- petits four current Presentation  Demonstration
colored including equipment
caramel or taste, texture, for making
glazed or any structure, petits fours
coating shape and  Use of real
specified by size ingredients
the appropriate for  Preparation,
enterprise petits fours, decoration
 Sandwich according to and
dried fruits or industry and presentation
nuts are filled enterprise of a range
with flavored standards of petits
marzipan and  Historical and fours within
coated with cultural typical
pale amber- aspects of workplace
colored petits fours conditions.
caramel  Underlying
according to principles in
 specifications making petits
and fours
enterprise  Commodity
standards knowledge,
including
quality
indicators of
petits fours
ingredients
 Culinary terms
related to
petits fours
that are
commonly
used in the
industry
 Storage
conditions for
petits fours
and optimizing
shelf life
 Properties of
the
ingredients
used and
their
interaction
and changes
during
production
Criteria Methods
 Appropriate  Varieties and  Commercial  Online Lecture/  Online Oral
receptacles characteristics kitchen Actual questioning
are selected of classical environment Demonstration/ and written
and prepared and using On- the-job examination
for petits contemporary industry- training ,Video  Observation
fours petits four current Presentation  Demonstration
 Petits fours including equipment
are displayed taste, texture, for making
creatively to structure, petits fours
enhance shape and  Use of real
customer size ingredients
appeal appropriate for  Preparation,
petits fours, decoration
according to and
industry and presentation
enterprise of a range
standards of petits
 Historical and fours within
cultural typical
aspects of workplace
petits fours conditions.
 Underlying
principles in
making petits
fours
 Commodity
knowledge,
including
quality
indicators of
petits fours
ingredients
 Culinary terms
related to
petits fours
that are
commonly
used in the
industry
 Storage
conditions for
petits fours
and optimizing
shelf life
 Properties of
the
ingredients
used and
their
interaction
and changes
during
production
Criteria Methods
 Petits fours  Varieties and  Commercial  Online Lecture/  Online Oral
are stored in characteristics kitchen Actual questioning
proper of classical environment Demonstration/ and written
temperatures and using On- the-job examination
and contemporary industry- training ,Video  Observation
conditions to petits four current Presentation  Demonstration
maintain including equipment
maximum taste, texture, for making
eating structure, petits fours
qualities, shape and  Use of real
appearance size ingredients
and appropriate for  Preparation,
freshness petits fours, decoration
 Petits fours according to and
are industry and presentation
packaged in enterprise of a range
accordance standards of petits
with  Historical and fours within
established cultural typical
standards aspects of workplace
and petits fours conditions.
procedures  Underlying
principles in
making petits
fours
 Commodity
knowledge,
including
quality
indicators of
petits fours
ingredients
 Culinary terms
related to
petits fours
that are
commonly
used in the
industry
 Storage
conditions for
petits fours
and optimizing
shelf life
 Properties of
the
ingredients
used and
their
interaction
and changes
during
production
UNIT OF COMPETENCY : PRESENT DESSERTS
MODULES TITLE : PREPARING 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
(pâtissiers) in commercial food production environments
and hospitality establishments.
LO1. Present and serve plated desserts

LO2. Plan, prepare and present dessert buffet selection or plating
LO1. Present and serve plated desserts

Assessme Contents Conditions Methodologies Assessment
nt Criteria Methods
 Desserts  Varieties and  Commercial  Online  Online Oral
are characteristic kitchen Lecture/ questioning
portioned s of environment Actual and written
and specialized using industry- Demonstratio examination
presented cakes, both current n/ On- the-job  Observation
according to classical and equipment for training ,Vide  Demonstratio
product contemporar making various o n
items, y desserts. Presentation
occasion  Historical  Use of real
and and cultural desserts
enterprise aspects of decoration/garnis
standards specialized h ingredients
and cakes  Preparation,
procedures  Underlying decoration and
 Desserts principles in presentation of a
are plated making variety of
and specialized desserts within
decorated cakes typical workplace
in  Commodity conditions.
 accordance knowledge,
with including
enterprise quality
standards indicators of
and specialized
procedures cake
ingredients
 Culinary
terms related
to
specialized
cakes that
are
commonly
used in the
industry
 Storage
conditions for
specialized
cakes and
optimizing
shelf
life
LO2. Plan, prepare and present dessert buffet selection or plating

Criteria Methods
 Dessert buffet  Varieties  Commercial  Online  Online Oral
services are and kitchen Lecture/ questioning
planned and characteristi environment Actual and written
utilized cs of using industry- Demonstrati examination
according to specialized current on/ On- the-  Observation
available cakes, both equipment for job  Demonstrati
facilities, classical making various training ,Vid on
equipment and and desserts. eo
customer/enterpr contempora  Use of real Presentation
ise requirements ry desserts
 Variety of  Historical decoration/garn
desserts are and cultural ish ingredients
prepared and aspects of  Preparation,
arranged in specialized decoration and
accordance with cakes presentation of
enterprise  Underlying a variety of
standards and principles in desserts within
procedures making typical
specialized workplace
cakes conditions.
 Commodity
knowledge,
including
quality
indicators of
specialized
cake
ingredients
 Culinary
terms
related to
specialized
cakes that
are
commonly
used in the
industry
 Storage
conditions
for
specialized
cakes and
optimizing
shelf
 life

t Criteria Methods
 Desserts are  Varieties and  Commercial  Online  Online Oral
stored in characteristic kitchen Lecture/ questioning
accordance s of environment Actual and written
with the specialized using industry- Demonstratio examination
required cakes, both current n/ On- the-job  Observation
temperature classical and equipment for training ,Vide  Demonstratio
and contemporar making various o n
customer’s y desserts. Presentation
specification  Historical  Use of real
s. and cultural desserts
 Desserts are aspects of decoration/garni
packaged in specialized sh ingredients
accordance cakes  Preparation,
with  Underlying decoration and
established principles in presentation of a
standards making variety of
and specialized desserts within
procedures cakes typical workplace
 Commodity conditions.
knowledge,
including
quality
indicators of
specialized
cake
ingredients
 Culinary
terms related
to
specialized
cakes that
are
commonly
used in the
industry
 Storage
conditions
for
specialized
cakes and
optimizing
shelf
 life

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COMPETENCY-BASED CURRICULUM

TOURISM (HOTEL AND RESTAURANT)

BREAD AND PASTRY PRODUCTION NC II

Course Title : BREAD AND PASTRY PRODUCTION

Nominal Duration : 141 HOURS

Qualification Level : NCII

Trainee Entry Requirements:

Trainees or students should possess the following requirements:

 With good moral character;

 Must be a holder of a Land Transport Light Vehicle NC II certificate

1. Participate in Workplace Communication

5. 6. Practice career 3.1 Practicing 3.1.1 Integrate personal 2 hours

12. Present 7.1 Presenting 7.1.1 Gather data/information 2 hours

BREAD AND PASTRY PRODUCTION NC II

Nominal Duration : 18 HOURS

SUMMARY OF LEARNING OUTCOMES:

LO1. Obtain and convey workplace information

Details of Learning Outcomes:

LO1. Obtain and convey workplace information

Contents Conditions Methodologies Assessment

LO2. COMPLETE RELEVANT WORK-RELATED DOCUMENTS

Contents Conditions Methodologies Assessment

LO3. PARTICIPATE IN WORKPLACE MEETING AND DISCUSSION

Contents Conditions Methodologies Assessment

LO1. DESCRIBE AND IDENTIFY TEAM ROLE AND RESPONSIBILITY IN A TEAM

Contents Conditions Methodologies Assessment

 Communica The students /  Group  Observat

SUMMARY OF LEARNING OUTCOMES:

LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS

Contents Conditions Methodologies Assessment

LO2. SET AND MEET WORK PRIORITIES

LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT

Contents Conditions Methodologies Assessment

SUMMARY OF LEARNING OUTCOMES:

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

LO1. IDENTIFY HAZARDS AND RISKS

Contents Conditions Methodologies Assessment

 Hazards The students/ trainees  Group  Situation

LO2. EVALUATE HAZARDS AND RISKS

Contents Conditions Methodologies Assessment

 TLV table The students/trainees  Group  Interview

LO3. CONTROL HAZARDS AND RISKS

Contents Conditions Methodologies Assessment

 Safety The  Group

LO4. MAINTAIN OCCUPATIONAL HEALTH AND SAFETY AWARENESS

SUMMARY OF LEARNING OUTCOMES:

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

LO1. IDENTIFY ROUTINE PROBLEMS

Contents Conditions Methodologies Assessment

 Group Case Formulation

LO2. LOOK FOR SOLUTIONS TO ROUTINE PROBLEMS

Contents Conditions Methodologies Assessment Methods

 Opera The  Group  Interview (life

LO3. RECOMMEND SOLUTION TO PROBLEMS

Contents Conditions Methodologies Assessment

-Standard The  Group  Written

SUMMARY OF LEARNING OUTCOMES:

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

.Lo1. Identify opportunities to do things better

LO1. IDENTIFY OPPORTUNITIES TO DO THINGS BETTER

 Roles of The students/ trainees  Group

 Positive The  Group  Situation

LO3. INTEGRATE IDEAS FOR CHANGE IN THE WORKPALCE