Plan Training Session

Sector : HEALTH, SOCIAL, AND OTHER COMMUNITY
DEVELOPMENT SERVICES SECTOR
Qualification Title: HEALTH CARE SERVICES NC II
Unit of Competency: PREPARE AND MAINTAIN BEDS
Module Title: PREPARING AND MAINTAINING BEDS
Technical Education & Skills Development Authority

SIBUGAY TECHNICAL INSTITUTE INCORPORATED
Ipil, Zamboanga Sibugay
Plan
Training
Session
Date Compiled: Document No.

HEALTH CARE AUGUST 2023 Issued
SERVICES NC II Date Revised:
by:
Compiled by:
Page 1 of
Prepare and
MARY JANE BANALO cxxi
Maintain beds
Revision #
Data Gathering Instrument for Trainee’s Characteristics
Please answer the following instrument according to the
characteristics described below. Encircle the letter of your choice that best
describes you as a learner. Blank spaces are provided for some data that
need your response.
Characteristics of learners
Language, Average grade in: Average grade in:

literacy and English Math
numeracy (LL&N)
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
a. 75 to 79 e. 75 to 79
Cultural and Ethnicity/culture:

language a. English
background
b. Filipino
c. Bisaya
d. Others( please specify)_____________
Education & Highest Educational Attainment:

general a. High School Level
knowledge
b. High School Graduate
c. College Level
d. College Graduate
Sex a. Male
b. Female
Age Your age: 20
Physical ability 1. Disabilities(if any)_____________________
2. Existing Health Conditions (Existing illness
if any)
a. None
b. Asthma
c. Heart disease

by:
Compiled by:
Page 1 of
Prepare and
MARY JANE BANALO 121
Maintain beds
Revision #
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________
Previous TM Certificates
experience with
a. Housekeeping NC II
the topic
b. Cookery NC II
c. Food and Beverage Services NC II
Previous List down trainings related to Health Care

learning Services NC II
experience ___________________________
___________________________
___________________________
National Certificates acquired and NC level
Training Level
completed HEALTH CARE SERVICES NC II
___________________________
Special courses Other courses related to TM

a. Units in education
b. Master’s degree units in education
c. Others(please specify)
_________________________
Learning styles a. Visual - The visual learner takes mental

pictures of information given, so in order
for this kind of learner to retain
information, oral or written, presentations
of new information must contain diagrams
and drawings, preferably in color. The
visual learner can't concentrate with a lot
of activity around him and will focus better
and learn faster in a quiet study
environment.
b. Kinesthetic - described as the students in
the classroom, who have problems sitting
still and who often bounce their legs while
tapping their fingers on the desks. They are
often referred to as hyperactive students
with concentration issues.
by:
Compiled by:
Page 1 of
Prepare and
Maintain beds
Revision #
c. Auditory- a learner who has the ability to

remember speeches and lectures in detail
but has a hard time with written text.
Having to read long texts is pointless and
will not be retained by the auditory learner
unless it is read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities
where they can watch, listen and then
review what has happened.
f. Theorist - Learns most when ideas are
linked to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others(please specify)
___________________________

by:
Compiled by:
Page 1 of
Prepare and
Maintain beds
Revision #
FORM 1.1 SELF-ASSESSMENT CHECKLIST
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.
CORE COMPETENCIES
CAN I…? YE NO
S
1. PREPARE AND MAINTAIN BEDS
1.1 Prepare area for bed making /
1.2 Make bed /
1.3 Perform after-care activities /
2. COLLECT AND MAINTAIN LINEN STOCKS AT END-USER
LOCATIONS
2.1 Collect soiled linen /
2.2 Distribute clean linen /
2.3 Maintain linen stock levels /
3 ASSIST IN PATIENT MOBILITY
3.1 Prepare to assist with patient mobility /
3.2 Assist with patient mobility /
3.3 Complete patient mobility assistance /
4 ASSIST IN TRANSPORTING PATIENTS
4.1 Prepare patient for transport /
4.2 Assist in patient transport /
4.2 Perform post transport procedures /
5 ASSIST IN BIO-PSYCHOSOCIAL SUPPORT CARE OF
PATIENTS
5.1 Establish and maintain rapport with the /
patient
5.2 Obtain information regarding the /
biopsychosocial needs of the patient
5.3 Provide assistance to meet patient needs as /
by:
Compiled by:
Page 1 of
Prepare and
Maintain beds
Revision #
CORE COMPETENCIES
CAN I…? YE NO
S
directed
6. HANDLE WASTE IN A HEALTH CARE ENVIRONMENT
6.1 Determine job requirements /
6.2 Identify and segregate waste /
6.3 Transport and store waste /
Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.

by:
Compiled by:
Page 1 of
Prepare and
Maintain beds
Revision #
Evidences/Proof of Current Competencies
Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation
Current competencies Proof/Evidence Means of validating

□ Certificate of Training □ Interview
COLLECT AND □ Certificate of □ Written test
MAINTAIN LINEN Employment □ Demonstration
STOCKS AT END-USER
LOCATIONS
ASSIST IN PATIENT □ Certificate of □ Written test
MOBILITY Employment □ Demonstration
ASSIST IN □ Certificate of □ Written test
TRANSPORTING Employment □ Demonstration
PATIENTS
ASSIST IN BIO- □ Certificate of Training □ Interview
PSYCHOSOCIAL □ Certificate of □ Written test
SUPPORT CARE OF Employment
PATIENTS □ Demonstration
HANDLE WASTE IN A □ Certificate of Training □ Interview
HEALTH CARE □ Certificate of □ Written test
ENVIRONMENT Employment □ Demonstration

by:
Compiled by:
Page 1 of
Prepare and
Maintain beds
Revision #
Identifying Training Gaps
From the accomplished Self-Assessment Check (Form 1.1) and

the evidences of current competencies (Form 1.2), the Trainer will be
able to identify what the training needs of the prospective trainee are.
Form 1.3 Summary of Current Competencies Versus Required

Competencies
Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
1. PREPARE AND MAINTAIN BEDS
1.1 Prepare area for bed 1.1 Prepare area for
making bed making
1.2 Make bed 1.2 Make bed
1.3 Perform after-care 1.3 Perform after-
activities care activities
2. COLLECT AND MAINTAIN LINEN STOCKS AT END-USER
LOCATIONS
2.1 Collect soiled linen 2.1 Collect soiled
linen
2.2 Distribute clean 2.2 Distribute
linen clean linen
2.3 Maintain linen stock 2.3 Maintain linen
levels stock levels
3. ASSIST IN PATIENT MOBILITY
3.1 Prepare to assist with 3.1 Prepare to assist
patient mobility with patient mobility
3.2 Assist with patient 3.2 Assist with

mobility patient mobility

by:
Compiled by:
Page 1 of
Prepare and
Maintain beds
Revision #
3.3 Complete patient 3.3 Complete patient
mobility assistance mobility assistance
4. ASSIST IN TRANSPORTING PATIENTS
4.1 Prepare patient for 4.1 Prepare patient
transport for transport
4.2 Assist in patient 4.2 Assist in patient
transport transport
4.3 Perform post transport 4.3 Perform post
procedures transport procedures
5. ASSIST IN BIO-PSYCHOSOCIAL SUPPORT CARE OF
PATIENTS
5.1 Establish and maintain 5.1 Establish and
rapport with the patient maintain rapport
with the patient
5.2 Obtain information 5.2 Obtain
regarding the information
biopsychosocial needs of regarding the
the patient biopsychosocial
needs of the patient
5.3 Provide assistance to 5.3 Provide
meet patient needs as assistance to meet
directed patient needs as
directed
6. HANDLE WASTE IN A HEALTH CARE ENVIRONMENT
6.1 Determine job 6.1 Determine job
requirements requirements
6.2 Identify and segregate 6.2 Identify and
waste segregate waste
6.3 Transport and store 6.3 Transport and
waste store waste
by:
Compiled by:
Page 1 of
Prepare and
Maintain beds
Revision #
Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.
Form No. 1.4: Training Needs
Training Needs Module Title/Module of

Instruction
(Learning Outcomes)
Prepare area for bed making
Make bed PREPARING AND
MAINTAINING BEDS
Perform after-care activities

by:
Compiled by:
Page 1 of
Prepare and
Maintain beds
Revision #
In template form, the session plan will look like this.
SESSION PLAN
Qualification Title : Health Care Services NC II
Unit of Competency : Prepare and Maintain Beds
Module Title : Preparing and Maintaining Beds
SESSION PLAN

Qualification Title : Health Care Services NC II
Unit of Competency : Prepare and Maintain Beds
Module Title : Preparing and Maintaining Beds
Learning Outcomes:
At the end of the training the students will be able to:
LO 1: Prepare area for bed making
LO 2: Make bed
LO 3: Perform after-care activities
A. INTRODUCTION : This unit of competency covers the knowledge, skills and attitudes required in preparing and making
beds and performing after-care activities.
B. LEARNING ACTIVITIES
LO 1: Prepare area for bed making
HEALTH CARE SERVICES NC AUGUST 2023 Issued by:
II Date Revised:
Preparing and Maintaining Compiled by: Page 11 of 121

MARY JANE BANALO
beds
Revision #
Learning
Methods Presentation Practice Feedback Resources Time
Content
1.1 Use Combination CBLM Optional
personal learning
& Face to “Preparing and
protective Face presenting
equipment Learning gateaux, tortes
according to The trainees and cakes”
institutional  Online The trainees will:
Learning will answer:  Tools
policy
Delivery The trainees will read: Compare
 Audio/  Equipment
answers to
Video Information sheet 1.1 Self-checked  Utensil
Conferen Use personal protective 1.1 answer key
Use  ingredients
ce equipment according to personal 1.1 Use
 ELearnin institutional policy personal
g protective
protective
Instructi equipment
onal equipment
according to
Materials according to
institutional
 Face to institutional
Face policy
policy
learning
 Demons
tration
Combination The Trainer will perform: The Trainees The Trainees

learning will perform: will:
& Face to
II Date Revised:

MARY JANE BANALO
beds
Revision #
Face
Learning Task Sheet 1.1 Use Task Sheet 1.1 Answer
personal protective Use personal Performance
 Online
equipment according to protective Criteria
Learning
Delivery institutional policy equipment Checklist 1.1
 Audio/ according to Use personal
Video institutional protective
Conferen policy equipment
ce
 ELearnin
according to
g institutional
Instructi policy
onal
Materials
 Face to
Face
learning
 Demons
tration
Use appropriate Combination The trainees will: The trainees The trainees  CBLM Optional
equipment learning will: will: “Preparing and
according to & Face to Read information sheet Compare presenting
required pastry Face no. 1.3-2 Use appropriate Answer self- answers to gateaux, tortes
Learning
equipment according to check no. 1.3-2 answer key and cakes”
and bakery required pastry Use 1.3-2 Use
 Online
products and appropriate appropriate
Learning
standard Delivery and bakery products and equipment equipment
operating  Audio/ standard operating according to according to
Video required pastry required
II Date Revised:

MARY JANE BANALO
beds
Revision #
Conferen pastry
procedures ce procedures and bakery
 ELearnin products and and bakery
g
standard products and
Instructi
onal operating standard
Materials procedures operating
 Face to procedures
Face
learning
 Demons
tration
Combination The Trainer will perform: The Trainees The Trainer  CBLM
learning will perform: will evaluate “Preparing and
& Face to Task Sheet 1.3-2 Use the presenting
Face appropriate equipment Task Sheet 1.3- performance gateaux, tortes
Learning
according to
required 2 Use of the and cakes”
pastry appropriate trainees
 Online
equipment based on the  Equipment
Learning
Delivery and bakery products and according to Performance Manual
 Audio/ standard operating required pastry criteria  Tools
Video procedures Checklist  Equipment
Conferen and bakery 1.3-2 Use  Utensils
ce products and appropriate  PPE
 ELearnin standard equipment
g
operating according to
Instructi required
onal procedures
pastry
Materials
 Face to
II Date Revised:

MARY JANE BANALO
beds
Revision #
Face and bakery
learning products and
 Demons standard
tration operating
procedures
LO 2: Prepare and use fillings
Prepare and Combination The trainees will: The trainees The trainees CBLM Optional
select fillings in learning Read information sheet will: will: “Preparing and
& Face to 2.2-1 Prepare and select
accordance with Face
presenting
required fillings in accordance with Answer self- Compare gateaux, tortes
Learning
required consistency and check 2.2-1 answers to and cakes”
consistency and
appropriate flavors Prepare and answer key
appropriate  Online
flavors Learning select fillings in 2.2-1 Prepare  Materials
Delivery accordance and select  Raw materials
 Audio/ with required fillings in
Video  PPE
Conferen
consistency accordance
ce and with required
 ELearnin appropriate consistency
g flavors and
Instructi appropriate
onal
Materials flavors
 Face to
Face
learning
 Demons
II Date Revised:

MARY JANE BANALO
beds
Revision #
tration
Combination The Trainer will perform: The Trainees The Trainer
learning will Perform: will evaluate
& Face to
Face
the
Task Sheet 2.2-1 Prepare performance of
Learning
and select fillings in Task Sheet 2.2-
the trainees
accordance with required 1 Prepare and
 Online based on the
Learning consistency and select fillings in
Performance
Delivery appropriate flavors accordance
criteria
 Audio/ with required
Video Checklist 2.2-
consistency
Conferen 1 Prepare and
ce and
select fillings
 ELearnin appropriate
in accordance
g flavors
Instructi with required
onal consistency
Materials and
 Face to appropriate
Face
flavors
learning
 Demons
tration
L0 3: Decorate cakes
Use suitable Combination The trainees will: The trainees will: The trainees CBLM Optional
icings and learning will: “Preparing and
decorations & Face to Read information Answer self-check Compare presenting
according to Face sheet 3.3-2 on 3.3-2 on answers to gateaux, tortes
Learning
II Date Revised:

MARY JANE BANALO
beds
Revision #
standard Use suitable icings Use suitable icings answer key and cakes”
 Online and decorations and decorations 3.3-2 on
recipes and/or Learning according to according to standard Use suitable
enterprise Delivery standard icings and
 Audio/ recipes and/or decorations
standards and
Video recipes and/or enterprise standards according to
customer Conferen
enterprise and customer standard
preferences ce
 ELearnin standards and preferences
g customer recipes and/or
Instructi preferences enterprise
onal standards and
Materials customer
 Face to
preferences
Face
learning
 Demons
tration
Combination Trainer will Trainees will Perform: The trainer CBLM

learning Perform: will evaluate “Preparing and
& Face to Task Sheet 3.3-2 on the presenting
Face Task Sheet Use suitable icings performance gateaux, tortes
Learning
3.3-2 on and decorations of the trainees and cakes”
Use suitable icings according to standard based on the
 Online
and decorations Performance  Utensils
Learning
Delivery according to recipes and/or criteria
 Equipment
 Audio/ standard enterprise standards checklist 3.3-
 Ingredients
II Date Revised:

MARY JANE BANALO
beds
Revision #
Video 2 on  PPE
Conferen recipes and/or and customer Use suitable
ce enterprise preferences icings and
 ELearnin standards and decorations
g according to
Instructi customer
standard
onal preferences
Materials
recipes and/or
 Face to
Face enterprise
learning standards and
 Demons customer
tration preferences
L0 4: Present cakes
Present cakes in Combination The trainees will: The trainees will: The trainees CBLM Optional
accordance with learning will: “Preparing and
customer’s & Face to Read information Answer self-check Compare presenting
expectations Face sheet 4.4-1 4.4-1 Present cakes answers to gateaux, tortes
Learning
Present cakes in in accordance with answer key and cakes”
and established accordance with customer’s 4.4-1 Present
 Online
standards and customer’s expectations cakes in
Learning
procedures Delivery expectations accordance
 Audio/ and established with
Video and established standards and customer’s
Conferen standards and procedures expectations
ce procedures
 ELearnin and
g established
Instructi
II Date Revised:

MARY JANE BANALO
beds
Revision #
onal
Materials standards and
Face
learning
 Demons
tration

Learning
 Online
Learning
 Raw materials
2 on  PPE
Video and customer
Conferen recipes and/or preferences Use suitable
ce enterprise icings and
 ELearnin standards and decorations
g
customer according to
Instructi standard
onal preferences
Materials recipes and/or
 Face to
enterprise
Face

II Date Revised:

MARY JANE BANALO
beds
Revision #
 Demons customer
tration
preferences
LO 5: Store cakes
Identify storage Combination The trainees will: The trainees will: The trainees CBLM
methods in learning will: “Preparing and
accordance with & Face to Read information Answer self-check 5.5- Compare presenting
product Face sheet 5.5-2 Identify 2 Identify storage answers to gateaux, tortes
Learning
storage methods in methods in answer key and cakes”
specifications accordance with accordance with 5.5-2 Identify
 Online
and established product product storage
Learning
standards and Delivery methods in
procedures  Audio/ specifications and specifications and accordance
Video established established standards with product
Conferen standards and and procedures
ce procedures specifications
 ELearnin and
g established
Instructi
onal
standards and
Materials procedures
 Face to
Face
learning
 Demons
tration
Combination The Trainer will The Trainees will The Trainer CBLM
learning perform: Perform: will evaluate “Preparing and
II Date Revised:

MARY JANE BANALO
beds
Revision #
& Face to the presenting
Face Task Sheet 5.5-2 Task Sheet 5.5-2 performance of gateaux, tortes
Learning Identify storage Identify storage the trainees and cakes”
methods in methods in based on the
 Online accordance with accordance with Performance
Learning  Utensils
product product criteria
Delivery  Equipment
Checklist 5.5-
 Audio/
specifications and specifications and 2 Identify  Ingredients
Video
Conferen established established standards storage
ce standards and and procedures methods in
 ELearnin procedures accordance
g with product
Instructi
onal specifications
Materials and
 Face to
established
Face
 Demons procedures
tration
C. ASSESSMENT PLAN
 Written Test
Performance Test

II Date Revised:

MARY JANE BANALO
beds
Revision #
D. TEACHER’S SELF-REFLECTION OF THE SESSION
As trainer/facilitator of Bread and Pastry Production NC II I am rest assured that this session plan will cater the
student’s need in the learning process. The methods that were used in this session plan are appropriate for any learning style
of trainees/student. This session plan will serve as guide for trainers to have an efficient and effective teaching process.

II Date Revised:

MARY JANE BANALO
beds
Revision #
(BREAD AND PASTRY PRODUCTION NC II)
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
Prepare and produce Preparing and producing TRS741379

1.
bakery products bakery products

2.
pastry products pastry products
Prepare and present Preparing and

TRS741342
3. gateaux, tortes and presenting gateaux,
cakes tortes and cakes
Prepare and display Preparing and TRS741344

4.
petit fours displaying petit fours
TRS741343
5. Present desserts Presenting desserts
BREAD AND Date Compiled: Document No.

PASTRY JUNE 2023 Issued
Date Revised:
PRODUCTION NC by:
II
Compiled by:
BENDING L. SARIOL Page 23 of
Preparing and Revision # 121
presenting
gateaux, tortes
and cakes
MODULE CONTENT
UNIT OF COMPETENCY: Prepare and present gateaux, tortes and cakes
MODULE TITLE : Preparing and presenting gateaux, tortes and

cakes
MODULE DESCRIPTOR: This unit covers the knowledge and skills required
by bakers and pastry cooks (patissiers) to produce, fill,
decorate and present a range of specialized sponges and
cakes, where finish, decoration and presentation of a high
order is required.
NOMINAL DURATION: 10 hours
LEARNING OUTCOMES:
At the end of this module, you MUST be able to:
LO 1: Prepare sponge and cakes
LO 3: Decorate cakes
LO 4: Present cakes
LO 5: Store cakes
ASSESSMENT CRITERIA:
1. Ingredients are selected, measured and weighed according to recipe
requirements, enterprise practices and customer practices
2. Required oven temperature is selected to bake goods in accordance
with desired characteristics, standard recipe specifications and
enterprise practices
3. Sponges and cakes are prepared according to recipe specifications,
techniques and conditions and desired product characteristics
4. Appropriate equipment are used according to required pastry and

bakery products and standard operating procedures

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
5. Sponges and cakes are cooled according to established standards
and procedures
6. Fillings are prepared and selected in accordance with required
consistency and appropriate flavors
7. Slice or layer sponges and cakes are filled and assembled according to
standard recipe specifications, enterprise practice and customer
preferences
8. Coatings and sidings are selected according to the product
characteristics and required recipe specifications
9. Sponges and cakes are decorated suited to the product and occasion
and in accordance with standard recipes and enterprise practices.
10. Suitable icings and decorations are used according to standard
recipes and/or enterprise standards and customer preferences
11. Cakes are presented on accordance with customer’s expectations
and established standards and procedures
12. Equipment are selected and used in accordance with service
requirements
13. Product freshness, appearances and eating qualities are maintained
in accordance with the established standards and procedures
14. Cakes are marked or cut portion-controlled to minimize wastage and
in accordance with enterprise specifications and customer
preferences
15. Cakes are stored in accordance with establishment’s standards and
procedures
16. Storage methods are identified in accordance with product
specifications and established standards and procedures

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
DEFINITION OF TERMS
 Gateaux – a cake, often an especially sponge cake that maybe from
almond flour instead of wheat flour
 Frosting – a mixture of sugar, egg white or fat, and flavoring of
various kinds used to coat or cover a cake.
 Cake – a batter mixture, usually containing a leavening agent and
coated with icing and frosting.
 Batter – a mixture of dry and liquid ingredients with pouring
consistency.
 Shortening – fats made from refined, bleached vegetable oil that has
been made solid by a process called hydrogenation.
 Foamy – covered with or full of foam.
 Stiff – strong/hard.
 Peak – highest point.
 Sponge – leavened dough.
 Tortes – a cake with many eggs and ground nuts or even bread
crumbs instead of or in addition to flour.
 Creaming – to mix fat and sugar until smooth and at the same time
incorporating air into the mixture.
 Filling – a custard, jelly, or fruit and nuts mixture placed between
layers of cake.
 Mousse – a light frozen dessert made of whipped cream, white of eggs,
sugar and flavoring extract.
 Puree – a thick pulp, usually of vegetables, boiled and strained.
 Flavoring – a substance as an essence extract which gives flavor to
anything.
 Jelly – the coagulated gelatinous juice of fruit cooked with sugar.
 Jam – chopped, pulp of fruit cooked with sugar.
 Whip – to beat rapidly to incorporate air.
 Ream – to skim as cream.
 Reamer – a finishing tool with a rotating cutting edge for reaming.
 Frost- to coat or cover the cake with icing
 Fluffy-being light, soft, or airy

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
LEARNING OUTCOME SUMMARY
LEARNING OUTCOME #3 DECORATE CAKES
CONTENTS:
 Tools and materials used in decorating cakes
 Decorating cakes
recipes and/or enterprise standards and customer preferences.
CONDITION:
Trainees must be provided with the following:
1. WORKPLACE LOCATION
2. TOOLS, ACCESSORIES AND SUPPLIES
 Decorating tools ( spatula, rubber scrapper, piping bag,
decorating tips, coupler, cake comb, cake turn table, mixing
bowl)
 Plain butter cream icing
 Colored butter cream icing
 Flowerettes
 Sprinkles
 Cake box
 Straw lace
EVALUATION METHOD:
 Demonstration
 Written test
 Oral questioning

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
LEARNING EXPERIENCES
Learning Outcome 3: DECORATE CAKE
Learning Activities Special Instructions
1. Read information sheet 3.3-

Read information sheet 3.3-1 on your
1 “Tools and Materials used CBLM about tools and materials used in
in Decorating Cakes” Decorating Cakes. If you have some
problem about the content of the
information sheet, do not hesitate to
approach your facilitator.
2. Answer self-check 3.3-1 Refer your answers to the answer key for
and compare your answers the self check. You are required to get all
to answer key. answers correct. If not, read the
information sheet again to answer all
questions correctly.
3. Read information sheet 3.3- You are free to ask questions if you have
2 “Decorating Cakes” encountered problems or if you have
queries in your mind regarding the
content of the information sheet.
If you feel that you are knowledgeable on
the content of the information sheet, you
can now answer self check provided in the
module.
Refer your answers to the answer key for
4. Answer self-check 3.3-2
the self check. You are required to get all
and compare your answers answers correct. If not, read the
to answer key. information sheet again to answer all
5. Observe Demonstration on Observe your trainer as he demonstrate

“Decorating cakes” how to decorate a cake. Take note of the
techniques used and movements being
performed
After observing, you can now perform task
sheet 3.3-1.
6. Perform Task Sheet 3.3-1 Compare to performance criteria checklist

on “Decorating cakes.” 3.3-1 on “Decorating cakes.”

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
7. Evaluate your performance Compare your work to the Performance
using Performance Criteria Checklist 3.3-1. If you got 100% correct
Checklist 3.3-1 answer in this task, you can now move to
the next activity. If not, review the
information sheet and go over the task
again.
Congratulations for a job well done! You have now completed the
learning Outcome #3 – Decorating cakes. You are now ready to take
the next Learning Outcome #4. God Bless!

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
Information Sheet 3.3-1
TOOLS AND MATERIALS USED IN DECORATING CAKES
Learning Objectives:
After reading this information sheet, you must be able to:
1. Identify the different tools and materials used in cake decoration.
2. Accurately use the different tools and materials in cake decoration
according to the standard operating procedure.
Introduction
Cake decoration requires special tools, equipment and materials in
order to bring out the best results. To prepare yourself in decorating cakes,
you need to familiarize the following baking tools and materials specified
according to their use.
SPATULA
It comes in different sizes; small
spatula are used to remove muffins
and molded cookies from pans which
is 5 to 6 inches; large spatula for
icing or frosting cakes; flexible blade
is used for various purposes.
RUBBER SCRAPER
Used to remove bits of food in side of
the bowl, pans and electric mixers
and to gather or consolidate batter,
dough and more.

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
CAKE COMB
Commonly square flat stainless steel

tool with three sets of serrated edges,
used for making decorations in cake
frosting; also called icing comb.
DECORATING TIPS
These are small metal cones that are
used to shaped and produce various
designs when icing is pressed
through them.
PIPING BAGS
It is an often cone- or triangular-
shaped, hand-held bag made
from cloth, paper, or plastic that is
used to pipe semi-solid foods by
pressing them through a narrow
opening at one end, for many
purposes including cake decoration.
It is filled through a wider opening at
the opposite end, rolled or twisted
closed, and then squeezed
to extrude its contents.
CAKE BOARD
A metal or cardboard foil coated disk
on which cakes are served.

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
CAKE TURN TABLE
It is a rotating circular platform

stand onto which a cake may be
placed to assist in icing and in
decoration.
MIXING BOWL
It comes in graduated sizes and has
sloping sides used for mixing
ingredients.

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
SELF CHECK 3.3-1
DIRECTION: Identify the following tools or materials referred in the

statement below. Write your answer on the space provided.
After answering this Self-check 3.3-1, compare your answers
on the answer key.
_______________ 1. These are small metal cones that are used to shaped and
produce various designs when icing is pressed through
them.
_______________ 2. It is a rotating circular platform stand onto which a cake
may be placed to assist in icing and in decoration.
_______________ 3. Commonly square flat stainless steel tool with three sets
of serrated edges, used for making decorations in cake
frosting.
_______________ 4. It comes in graduated sizes and has sloping sides used
for mixing ingredients.
_______________ 5. Used to remove bits of food in side of the bowl, pans and
electric mixers and to gather or consolidate batter,
dough and more.
_______________ 6. A metal or cardboard foil coated disk on which cakes are
served.
_______________ 7. It is used to remove muffins and molded cookies from
pans for icing or frosting cakes.
_______________ 8. It is an often cone- or triangular-shaped, hand-held bag
made from cloth, paper, or plastic that is used
to pipe semi-solid foods by pressing them through a
narrow opening at one end, for many purposes
including cake decoration.
_______________ 9. It is also called icing comb.
_______________ 10. It is filled through a wider opening at the opposite end,
rolled or twisted closed, and then squeezed to extrude its
contents.

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
ANSWER KEY
1. Decorating tips
2. Cake turntable
3. Cake comb
4. Mixing bowl
5. Rubber scraper
6. Cake board
7. Spatula
8. Piping bags
9. Cake comb
10. Piping bag
11.

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
1. Familiarize the tips and steps in decorating cakes.
2. Decorate a cake using butter cream icing according to the
standard operating procedure. [
Introduction
Decorating cake is considered as an art around the world. That
is why cake decorating competitions are very popular. It is considered one of
the sugar arts using icing or frosting, including edible decoration elements
to be placed on the cake to make simple cake more visually appealing.
Well – decorated cakes may serve as centrepieces during specials
occasions, such as birthdays/debuts, weddings, graduations or
anniversaries. The presentation of baked products, especially cakes for
special occasions, not only adds to the cakes’ visual appeal but also
contributes to its taste.
Let us Study!
Tips for Successful cake Decoration
 Choose the right type of cake to decorate. Decorating a cake

requires additional effort; hence, it makes sense for the reason to
decorate it to be a good one. It wouldn't be worth trying to decorate
cakes that are to be eaten warm from the oven, such as a cake topped
in syrup or sauce. The point of such cakes is that they're already as
good as they need to be. And some cakes are fine without decoration or
with decoration, such as fruit cakes, and it is really the occasion that
helps you to decide whether or not to decorate. Cakes that are suitable
for decorating include:
 Cupcakes
 Christmas cakes
 Wedding cakes
 Children's party cakes
 Special age birthday party cakes
 A doll cake (known in the cake decorating world as a "Dolly
Varden" cake)
 Farewell cakes
 Novelty "geek" cakes, often based on a computer, electronic,
science fiction, etc., theme; often very fiddly work!
 Cakes for fundraising at bazaars, fairs, galas, etc.

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
 Photo op cakes – cakes being photographed for a special
occasion, a blog, a Flickr photostream, an instructional article,
etc.
 Cakes being entered into competitions
 Trim cake if necessary to make it smooth and symmetrical.

 Remove the crumbs of the cake first before starting to decorate.
 Cool the cake thoroughly
 Insert strips of waxed paper or aluminium foil under the cake
before starting to decorate to avoid unnecessary mess. Remove the
strips before making the boarding design.
 Put the bottom part of the cake upward to make the cake level.
 Cover the cake board with fondant, foil, or tulle/ruffles.
 Decide on the type of frosting or icing you'd like to work with if

icing a cake. It's important to feel comfortable with the frosting or icing
techniques required for decorating cakes; some are more complicated
than others and if you're just starting out, it's recommended that you
don't take on difficult decoration projects until
your confidence increases. Typical frosting or
icing styles include:
 Butter cream or Vienna cream – this is an
easy-to-use frosting that fills gaps and Buttercream
covers up all sorts of unsightly cake bumps
and dips! It produces a whipped cream style
of appearance and can be smoothed down or
allowed to settle in peaks. Buttercream
frosting is easy to color and flavor, with
typical flavors including chocolate, vanilla,
lemon, coffee, and strawberry. Fluffy frosting
 Fluffy frosting – this uses a frosting created

by beating in an electric mixer. This must be
applied on the day it is to be served; it has a
marshmallow type consistency. In storage,
the frosting becomes a little crisp and loses
its gloss.
 Sugar paste – sugar paste is rolled fondant. Sugar Paste
 Royal icing – this is similar to sugar paste and is often available

ready-made.

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
  Pastillage – this icing comes from the cake decorating supplier
in powder form and is very useful for intricate decorating work that
you need to keep in shape. It's a sugar
paste dough or gum and can also be made
from scratch. The icing dries very quickly,
and once dry, it is so hard it will "snap" if
bent. It has a high ability to resist breaking
down in the presence of moisture. The
downside to this icing is that you'll need to
work with it very fast, before it dries. If you
want to use pastillage for modelling, you'll need to mix it 50/50
with sugar paste.
 Petal paste – this icing is ideal for making flowers, as it produces

extremely fine detail. It's a good idea to slightly dampen your
fingers when working with this paste.
 Sugar glue – this isn't icing but a "glue" that allows you to stick
together pieces modeled from icing.
Sugar glue
 Modelling paste – this is a combination of
sugar paste mixed with tragacanth gum to
make an edible modelling paste.
 Pre-made icing sheets with printed

designs – these are popular for children's
cakes and feature such designs as movie,
cartoon, and TV show characters. Follow
the instructions provided on how to apply Modelling paste
these to the cake's surface.
Dusted icing sugar
Pre-made icing sheets

with printed designs

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
 Dusted icing sugar – while very simple, this can be very effective
on the right type of cake, especially where the cake's constitution is
already sufficiently rich without adding icing or frosting (such as
flourless cakes and dessert cakes).
 Use the right consistency, flavor, and texture of the icing.

 Put adequate icing at the center of the topmost layer. Then,
spread the icing over the cake. Using a spatula, push the excess
to the sides. Make sure the icing on top is smooth.
 Think beyond icing or frosting. There are many other means for
decorating a cake besides icing or frosting. You can use such items in
combination with icing, or add them direct to the cake. These include:
 Fruit – fresh fruit pieces, dried fruit, fruit arranged into shapes
such as flowers or animals, glazed fruit (with jam, etc.), toffee-
dipped, crystallized rind, etc.
 Flowers – edible flowers can make a cake appear very elegant
 Cream – thickened cream can be shaped into quenelles, spread
over a cake, used for filling or piped on
 Candies – all sorts of candies can make excellent cake designs
 Drizzled chocolate – either randomly drizzled, or in a pre-
determined pattern
 Dusted cocoa or other chocolate – chocolate curls, sprinkles,
pieces, shapes, etc.
 Nuts – especially halved, slivered, or shaved nuts
 Streusel topping – baked on, no need to decorate other than a
quenelle of cream next to each serve
 Toffee strands, shards, or shapes – you'll need to practice
making these until you get the knack of it but toffee can work
well as a decorative element on a cake
 Coconut (shredded or desiccated) – coconut can be colored
using food coloring (use wet hands or wet gloved hands to rub
the coloring through); it can also be toasted
 Jam or preserves.
Fr
Drizz
To

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
 For a layered cake, spread some frosting or filling over the frost,
or filling over the fruit cake layer. Then, put the next layer on
top. Press down this layer lightly to ensure that the cake sticks
to the filling with no air space in between.
 Ice the cake on the cake board to prevent accidents in
transferring.
 Hold the spatula vertically against the sides of the cake and press
lightly while turning the cake around.
 To minimize difficulty in making the frosting smooth,
choose any of the following:
 Use a cake comb to create design and smoothing
out the icing.
 Use the tines of a cork to make lines or curves.
 Use the spatula in creating designs.

 Cover the top and sides of the cake with
chocolate curls, nuts, and cherries. Or
sprinkle with cocoa powder or powdered
sugar.
 Use the following decorating tips to pipe out
borders along the upper and lower edges of
the cake
- Tip # 67-68 or leaf tip to pipe out scallops or simple continuous
borders
- Tip # 28-30 or star tip to pipe out small roses, scallops, or shells
- Create a lattice at the top of the cake by
criss-crossing strips of frosting
 Observe pressure control through the
following techniques:
 Choosing the right decorating bag
 Filling the decorating bag correctly
 Folding grease-proof paper or parchment
pastry triangles
STEPS IN DECORATING CAKE

 Mise en place all the tools and materials needed for the procedure.
 Place the cake on the cake board and place it on the cake turntable.

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
 Put butter cream icing on the top of the cake and spread the icing
towards the edge using spatula.
 Spread icing on all sides of cake by spinning the turn table until the
entire cake is covered with icing.
 Use the cake comb to improve the appearance of the cake.
 Place the colored butter cream icing in a piping bag with decorating
tip and decorate the borders.
 Add some flowerretes, and using another set of piping bag with leaf
decorating tip containing green colored icing, pipe to form leaves to it
make more attractive.
 Write a special message with dark colored icing on the top of the cake
if desired.
 Return all the tools and equipment after washing on its proper
places.
SELF CHECK 3.3-2
Direction: Identify the statement below. Write your answers on the space
provided.
________________1. It uses a frosting created by beating in an electric mixer.

This must be applied on the day it is to be served
_________________ 2. It is considered as an art around the world and one of

the sugar arts using icing or frosting, including edible
decoration elements to be placed on the cake to make
simple cake more visually appealing.
_________________ 3. These are popular for children's cakes and feature such
designs as movie, cartoon, and TV show characters.
________________ 4. This icing is ideal for making flowers, as it produces

extremely fine detail. It's a good idea to slightly dampen
your fingers when working with this paste.
________________ 5. This is an easy-to-use frosting that fills gaps and covers

up all sorts of unsightly cake bumps and dips! It produces

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
a whipped cream style of appearance and can be
smoothed down or allowed to settle in peaks.
________________ 6. A thing to do to make the cake smooth and symmetrical
________________ 7. A tool used to create design and smoothing out the icing.
________________8. This is a combination of sugar paste mixed with

tragacanth gum.
________________ 9. The icing dries very quickly, and once dry, it is so hard it
will "snap" if bent. It has a high ability to resist
breaking down in the presence of moisture
________________10. Tip # that creates a leaf structure, scallops or

continuous borders.
ANSWER KEY
1. Fluffy Frosting
2. Decorating cake
3. Pre-made icing sheets with printed designs
4. Petal Paste
5. Butter cream or Vienna cream
6. Trim cake
7. Cake comb
8. Modelling paste
9. Pastillage
10. Tip # 67-68

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
TASK SHEET 3.3-1
Title: DECORATE CAKES (Butter Cream Icing)
Performance Objective: Given the appropriate tools and materials, you are
required to decorate a cake following the
procedures. You are given 1 ½ hours to perform the
task.
Supplies, Tools & Equipment :
decorating tips, coupler, cake comb, cake turn table, mixing bowl)
 Flowerettes
 Sprinkles
 Cake box
 Straw lace
Steps/ Procedure :
The trainees will work in the Practical work area and they will be
given one and a half hour to decorate a cake. The trainer will go around
and give comment/s and suggestion/s. At the end of one hour, trainees
Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
will present their output.
 Place the cake on the cake board and place it on the cake turn table.
 Write a special message with dark colored icing on the top of the
cake if desired.
places.
Assessment Method:
Return Demonstration using Performance Criteria checklist
PERFORMANCE CRITERIA CHECKLIST 3.3-1
Name of Trainee: Marie Villareal

Date: June 7, 2023
Performance Criteria
YES NO
Did you….
1. Mise en place all tools and materials needed for the

procedure?
2. Placed the cake on the board an on the cake turn
table?
3. Put the butter cream icing on the top of the cake and
spread the icing towards the edge using spatula?
4. Spread icing on all sides of cake by just spinning the
turn table until the entire cake is covered with icing?
5. Use the cake comb to improve the appearance of the
cake?

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
6. Placed the colored butter cream icing in a piping bag
with decorating tip and decorated the borders?
7. Added some flowerretes, and used another set of
piping bag with leaf tip containing green colored
icing, piped to form leaves to make more attractive?
8. Wrote a special message with dark colored icing on
the top of the cake? (if he/she desired to wrote)
9. Return all the tools and equipment after washing on
its proper places.
Comments/ Suggestions:
Trainer: BENDING L. SARIOL Date: JUNE 7, 2023
SUMMATIVE TEST
MULTIPLE CHOICE:
1. These are small metal cones that are used to shaped and produce various
designs when icing is pressed through them.
a. spatula b. decorating tips c. cake board d. rubber scraper
2. It is a rotating circular platform stand onto which a cake may be placed to

assist in icing and in decoration.
a. turntable b. decorating cake c. circular pan d. cake board
3. Commonly square flat stainless steel tool with three sets of serrated
edges, used for making decorations in cake frosting.
a. Pre-made icing sheets with printed designs b. Trim cake
c. Vienna cream d. cake comb

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
4. It comes in graduated sizes and has sloping sides used for mixing
ingredients.
a. baking pan b. mixing bowls c. measuring cups d. measuring spoons
5. Used to remove bits of food in side of the bowl, pans and electric mixers
and to gather or consolidate batter, dough and more.
a. rubber scraper b. Trim cake c. spatula d. cake comb
6. A metal or cardboard foil coated disk on which cakes are served.

a. trim cake b. decorating tip c. cake board d. cake comb
7. It is used to remove muffins and molded cookies from pans for icing or
frosting cakes.
a. spatula b. rubber craper c. piping bag d. turntable
8. It is an often cone- or triangular-shaped, hand-held bag made
from cloth, paper, or plastic that is used to pipe semi-solid foods by pressing
them through a narrow opening at one end, for many purposes
a. piping bag b. spatula c. turntable d. rubber scraper
9. It is also called icing comb.
10. It is filled through a wider opening at the opposite end, rolled or twisted
closed, and then squeezed to extrude its contents.
a. baking sheet b. cake pan c. oven d. piping bags
11. It uses a frosting created by beating in an electric mixer. This must be

applied on the day it is to be served
a. cake board b. royal icing c. Fluffy frosting d. petal paste
12. It is considered as an art around the world and one of the sugar arts
using icing or frosting, including edible decoration elements to be placed on
the cake to make simple cake more visually appealing.
a. decorating cake b. cake board c. fluffy frosting d. royal icing
13. These are popular for children's cakes and feature such designs as
movie, cartoon, and TV show characters.
14. This icing is ideal for making flowers, as it produces extremely fine
detail. It's a good idea to slightly dampen your fingers when working with
this paste.

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
15. This is an easy-to-use frosting that fills gaps and covers up all sorts of
unsightly cake bumps and dips! It produces a whipped cream style of
appearance and can be smoothed down or allowed to settle in peaks.
16. A thing to do to make the cake smooth and symmetrical

a. trim cake b. cake board c. decorating cake d. royal icing
17. A tool used to create design and smoothing out the icing.
a. cake board b. cake comb c. decorating cake d. turntable
18. This is a combination of sugar paste mixed with tragacanth gum.
a. pastillage b. petal paste c. modeling paste d. paste
19. The icing dries very quickly, and once dry, it is so hard it will "snap" if
bent. It has a high ability to resist breaking down in the presence of
moisture
20. Tip # that creates a leaf structure, scallops or continuous borders.

a. tip #60-61 b. tip #62-64 c. tip #65-66 d. tip #67-68
ANSWER KEY
1. B
2. A
3. D
4. B
5. A

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
6. C
7. A
8. A
9. D
10. D
11. C
12. A
13. A
14. D
15. C
16. A
17. B
18. C
19. A
20. D
TABLE OF SPECIFICATION
Objectives/Content # of items/
Knowledge Comprehension Application
area/Topics % of test
Select, measure and 4% 8% 4% 16%

weigh ingredients 2-3 4 4
according to recipe 1
requirements,
enterprise practices
Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
and customer practices
Prepare sponges and

cakes according to
recipe specifications, 4% 4% 8% 16%
techniques and 5 6 7-8 4
conditions and desired
product characteristics
Prepare and select

fillings in accordance 4% 8% 8% 20%
with required
consistency and 9 10-14 11-12 5
appropriate flavors
Present cakes on
accordance with
customer’s expectations 4% 4% 8% 16%
and established 13 15 16-17 17
standards and
procedures
Mark cakes or cut portion-

controlled to minimize
wastage and in 7% 8%
accordance with 18-19 20
enterprise specifications
and customer preferences
Store cakes in
accordance with 9% 4% 4% 17%
establishment’s
standards and 22-23 24 25 4
procedures
TOTAL 25% 35% 40% 100%/25

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
Evidence Plan
Qualification BREAD AND PASTRY PRODUCTION NC II

Title
Unit of Prepare and present gateaux, tortes and cakes
competency
Module Title Preparing and presenting gateaux, tortes and cakes
Ways in which evidence will be collected:
Demonstration &
Observation &
Questioning
Questioning
Written
The evidence must show that the trainee…
 Select, measure and weigh ingredients according to
recipe requirements, enterprise practices and /
customer practices
 Select required oven temperature to bake goods in
accordance with desired characteristics, standard /
recipe specifications and enterprise practices
 Prepare sponges and cakes according to recipe
specifications, techniques and conditions and desired /
 Use appropriate equipment according to required
pastry and bakery products and standard operating /
procedures
 Cool sponges and cakes according to established
/
standards and procedures
 Prepare and select fillings in accordance with /
required consistency and appropriate flavors
 Fill and assemble slice or layer sponges and cakes
according to standard recipe specifications, enterprise /
practice and customer preferences
 Select coatings and sidings according to the product /

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
 Cools and mix extracted juice with other ingredients
like sugar and yeast in accordance with specifications /
 Decorate sponges and cakes suited to the product

and occasion and in accordance with standard /
recipes and enterprise practices.
 Use suitable icings and decorations according to
standard recipes and/or enterprise standards and /
customer preferences
 Present cakes on accordance with customer’s
expectations and established standards and /
procedures
 Select and use equipment in accordance with service /
requirements
 Maintain product freshness, appearances and eating
qualities in accordance with the established /
 Mark cakes or cut portion-controlled to minimize
wastage and in accordance with enterprise /
specifications and customer preferences
 Store cakes in accordance with establishment’s /
 Identify storage methods in accordance with product
specifications and established standards and /
procedures
NOTE: *Critical aspects of competency

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
DEMONSTRATION
Candidate name: Marie Villareal

Assessor name: Bending L. Sariol
Institutional Assessment Prepare and present gateaux, tortes and
cakes
Qualification: Bread and pastry production NC II
Date of assessment: October 21, 2023
Time of assessment: 8:30 am
Instructions for demonstration
Given the necessary tools, equipment, supplies and materials,

the candidate must be able to:
A. Observe proper hygiene.

B. Observe safety precautions.
C. Perform all the tasks required.
D. Perform 5’s before and after doing the task.
within 4 hours and the trainer may perform oral questioning of the
candidate before or after the performance of the tasks
Materials and equipment
 Fluffy Frosting
 Decorating cake
 Pre-made icing sheets with printed designs
 Petal Paste
 Butter cream or Vienna cream
 Trim cake
 Modelling paste
 Pastillage
Tools
 • Decorating tips
 Cake turntable
 Cake comb
 Mixing bowl
 Rubber scraper
 Cake board
 Spatula
 Piping bags
 Cake comb
 Piping bag
OBSERVATION BREAD AND Date Compiled:  to Document
show if evidence
No. is
Date Revised:
demonstrated
PRODUCTION NC by:
During the demonstration
II of skills, did the
Compiled by: Yes No N/A
candidate: BENDING L. SARIOL Page 52 of
Preparing and
 Select, measure and weigh ingredients Revision # 121
presenting
according to recipe
gateaux, tortes requirements,
enterprise practices and customer   
and cakes
practices
DEMONSTRATION TOOL
Satisfactory
Questions with Answer
response
The candidate should answer the following questions.
Extension/Reflection Questions Yes No

1. What is the purpose of cake decorating?
Answer: The purpose of cake decorating is to make your  

everyday plain creation into something worth looking at, worth
taking pictures of, and most importantly, worth eating
2. Why do we need to check the tools and equipment before
and after using it?
 
Answer: We need to check the tools and equipment before and
after using it to avoid any accident while performing the task.
Safety Questions
3. What is the importance of using fire extinguisher?  
Answer: The importance of fire extinguisher is that in case of

fire accident there would be an equipment to stop or prevent it.
4. Why do we have proper waste of disposal?  
Answer: We have proper waste of disposal to maintain

cleanliness on the surrounding as well as we can help our
environment.

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
Contingency Questions
5. If you don’t have available cream of tartar for meringue, what  
alternative ingredient can we use?
Answer: If there is no available cream of tartar, the alternative

ingredient I can use is calamansi.
Infrequent Events
6. What if you’ve cut yourself with a knife and your planning to  
slice the cheese but all of your colleagues are not available,
what will you do?
Answer: The first thing I will do is to aid my cut hand, in order

for me to slice the cheese I will use a hand glove to avoid
contamination of blood to the cheese.
7. What will you do if you smell the gas from the workplace  
area and your classmate are still busy doing the task?
Answer: I will inform our teacher about that and ask him/her
to check it immediately to avoid accident.
Rules and Regulations
8. Why do we need to follow the correct procedure in operating  
the oven?
Answer: We need to follow the correct procedure in operating

the oven in order to avoid accident.
9. Why is it important to conduct 7’s before and after the task?  
Answer: It is important to conduct 7’s before and after the task

because it will make your work precise and smoothly done as
well as to have a clean and sanitize surrounding.
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
Templates for Inventory of Training Resources
Resources for presenting instruction
 Print Resources As per TR As per Remarks
Inventory
 Books/reference
 Manual
 Magazines
 CBLM
 Modules
 Trainees Record Book
 Training Regulation
 Achievement Chart
 Non Print Resources As per TR As per Remarks
Inventory
 CD’s
 USB drive
 videos
Resources for Skills practice of Competency #2

______________________________
 Supplies and Materials As per TR As per Remarks
Inventory
A. Food Supplies
 Nuts 2 packs 2 packs To be
Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
purchase
 Fresh fruits 10 kgs. 3 kgs. To be
purchase
 Jams 5 2 bottles To be
purchase
bottles
 Refined sugar 1 sack 1 sack
 Creams 3 gal 2 gal To be
purchase
B. Non food
 Piping bags 2 packs 1 pack To be
purchase
 Cake boxes 3 boxes 3 boxes To be
purchased
 Tools As per TR As per Remarks
Inventory
 Weighing scales (10 kg. capacity) 5 5
 Knives 15 15
 Peelers 10 10
 Measuring spoons, sets 5 5
 Measuring cups (solid) 5 5
 Measuring cups (liquid) 5 5
 Clocks/timer 2 2
 Mixing bowls, stainless steel 15 15
 Hard plastic chopping boards 10 10
 Saucepan, stainless steel 10 10
 Grater 10 10
 Baking pans 10 10
 Spoons, wooden 15 15
 Spoon, basting 10 10
 Food tongs 10 10
 Double broiler 2 2
 Pastry tip 5 5

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
 Wire whisks 10 10
 Spatulas 10 10
 Rubber Scraper 10 10
 Turn tables 5 5
 Equipment As per TR As per Remarks
Inventory
 Oven 1 1
Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance.

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
WORKSHOP LAYOUT
In Bread and Pastry Production NC II
SUPPORT SERVICE AREA TRAINER’S RESOURCE

CENTER
DISTANCE
LEARNING AREA CONTEXTUAL
LEARNING
Institutional
Practical Work Assessment
LABORATORY
Area Area
COMPUTER
LABORATORY
LEARNING
RESOURCE AREA
ENTRANCE
QUALITY Fire
Medicine Kit TRAINER’S AREA CONTROL AREA Extinguisher

BREAD AND PASTRY JUNE 2023 Issued by:
PRODUCTION NC II Date Revised:
Preparing and presenting Compiled by: Page 58 of 121

BENDING L. SARIOL
gateaux, tortes and cakes
Revision #
BIBLIOGRAPHY
Reference:
1. www.slideshare.com
2. https://www.google.com/search?
q=bread+and+pastry&tbm=isch&chips=q:bread+and+pastry,online_chi
ps:pastry+bakery+products:PLfjjHLm_K8%3D&hl=en&sa=X&ved=2ah
UKEwjcqfSJxNn_AhXQx6ACHdRtDCMQ4lYoA3oECAEQLg&biw=1349
&bih=657#imgrc=U-FONBhfopqmEMen.m.wikibooks.org/Alcohol/
Spirit#Cachaça
3. https://cakebycourtney.com/essential-cake-decorating-tools/
https://makezine.com/2010/03/12/
in_the_kitchen_with_jarod_make/
4. https://www.terracestandard.com/life/its-a-piece-of-cake-to-
decorate/pinkmonkey.com/studyguides/subjects/biology-edited/
chap5/b05601.asp
5. https://en.wikipedia.org/wiki/Cake_decorating
6. https://www.cakeflix.com/cake-decorating-crucial-industry/
#:~:text=Cake%20decorating%20is%20a%20skill,range%20from
%20flavor%20to%20design.www.definitions.net/definition/
lactic+acid+fermentation
7. https://howtoiceacake.com/cake-decorating-tools/
Sector : TOURISM SECTOR
Qualification Title: BREAD AND PASTRY PRODUCTION NC II
Unit of Competency: PREPARE AND PRESENT GATEAUX, TORTES AND

CAKES
Module Title: PREPARING AND PRESENTING GATEAUX, TORTES

AND CAKES
Technical Education & Skills Development Authority
SIBUGAY TECHNICAL INSTITUTE INCORPORATED
Ipil, Zamboanga Sibugay

Date Revised:
PRODUCTION NC by:
II
Compiled by:
Preparing and Revision # cxxi
presenting
gateaux, tortes
and cakes
Plan
Training
Session

Date Revised:
PRODUCTION NC by:
II
Compiled by:
Preparing and Revision # cxxi
presenting
gateaux, tortes
and cakes
Data Gathering Instrument for Trainee’s Characteristics
Please answer the following instrument according to the
characteristics described below. Encircle the letter of your choice that best
describes you as a learner. Blank spaces are provided for some data that
need your response.
Language, Average grade in: Average grade in:

literacy and English Math
numeracy (LL&N)
e. 95 and above f. 95 and above
f. 90 to 94 g. 90 to 94
g. 85 to 89 h. 85 to 89
h. 80 to 84 i. 80 to 84
b. 75 to 79 j. 75 to 79
Cultural and Ethnicity/culture:

language e. English
background
f. Filipino
g. Bisaya
h. Others( please specify)_____________
Education & Highest Educational Attainment:

general e. High School Level
knowledge
f. High School Graduate
g. College Level
h. College Graduate
Sex c. Male
d. Female
Age Your age: 20
Physical ability 6 Disabilities(if any)_____________________
7 Existing Health Conditions (Existing illness if
any)
h. None

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
i. Asthma
j. Heart disease
k. Anemia
l. Hypertension
m. Diabetes
n. Others(please specify) ___________________
Previous TM Certificates
experience with
d. Housekeeping NC II
the topic
e. Cookery NC II
f. Food and Beverage Services NC II
Previous List down trainings related to Bread and

learning Pastry Production NC II
experience ___________________________
___________________________
___________________________
National Certificates acquired and NC level
Training Level
completed BREAD AND PASTRY PRODUCTION NC
II
___________________________
Special courses Other courses related to TM

d. Units in education
e. Master’s degree units in education
f. Others(please specify)
_________________________
Learning styles h. Visual - The visual learner takes mental

pictures of information given, so in order
for this kind of learner to retain
information, oral or written, presentations
of new information must contain diagrams
and drawings, preferably in color. The
visual learner can't concentrate with a lot
of activity around him and will focus better
and learn faster in a quiet study
environment.
i. Kinesthetic - described as the students in
Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
the classroom, who have problems sitting

still and who often bounce their legs while
tapping their fingers on the desks. They are
often referred to as hyperactive students
with concentration issues.
j. Auditory- a learner who has the ability to
remember speeches and lectures in detail
but has a hard time with written text.
Having to read long texts is pointless and
will not be retained by the auditory learner
unless it is read aloud.
k. Activist - Learns by having a go
l. Reflector - Learns most from activities
where they can watch, listen and then
review what has happened.
m. Theorist - Learns most when ideas are
linked to existing theories and concepts.
n. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
Other needs e. Financially challenged
f. Working student
g. Solo parent
h. Others(please specify)
___________________________

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
FORM 1.1 SELF-ASSESSMENT CHECKLIST
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.
CORE COMPETENCIES
CAN I…? YE NO
S
1. PREPARE AND PRODUCE BAKERY PRODUCTS
1.1 Prepare bakery products /
1.2 Decorate and present bakery products /
1.3 Store bakery products /
2. PREPARE AND PRODUCE PASTRY PRODUCTS
2.1 Prepare pastry products /
2.2 Decorate and present pastry products /
7.2 Store pastry products /
8 PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
3.1 Prepare sponge and cakes /
3.2 Prepare and use fillings /
3.3 Decorate cakes /
3.4 Present cakes /
3.5 Store cakes /
9 PREPARE AND DISPLAY PETITS FOURS
4.1 Prepare iced petits fours /
4.2 Prepare fresh petits fours /
9.2 Prepare marzipan petits fours /
9.3 Prepare caramelized petits fours /
9.4 Display petits fours /
9.5 Store petits fours /
10 PRESENT DESSERTS
Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
CORE COMPETENCIES
CAN I…? YE NO
S
5.4 Present and serve plated desserts /

5.5 Plan, prepare and present dessert buffet /
selection or plating
5.6 Store and package desserts /
Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
Evidences/Proof of Current Competencies
Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation
Current competencies Proof/Evidence Means of validating

PREPARE AND □ Certificate of □ Written test
PRODUCE BAKERY Employment □ Demonstration
PRODUCTS
PRODUCE PASTRY Employment □ Demonstration
PRODUCTS
DISPLAY PETIT FOURS Employment □ Demonstration
PRESENT DESSERTS □ Certificate of □ Written test
Employment □ Demonstration

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
Identifying Training Gaps
From the accomplished Self-Assessment Check (Form 1.1) and

the evidences of current competencies (Form 1.2), the Trainer will be
able to identify what the training needs of the prospective trainee are.
Form 1.3 Summary of Current Competencies Versus Required

Competencies

7. PREPARE AND PRODUCE BAKERY PRODUCTS
1.1 Prepare bakery products 1.1 Prepare bakery
products
1.2 Decorate and 1.2 Decorate and
present bakery products present bakery
products
1.3 Store bakery products 1.3 Store bakery
products

8. PREPARE AND PRODUCE PASTRY PRODUCTS
2.1 Prepare pastry products 2.1 Prepare pastry
products
2.2 Decorate and 2.2 Decorate and
present pastry products present pastry
products
2.3 Store pastry products 2.3 Store pastry
products
9. PREPARE AND PRESENT GATEAUX, TORTES AND CAKES

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
3.1 Prepare sponge and 3.1 Prepare sponge
cakes and cakes
3.2 Prepare and use fillings 3.2 Prepare and use

fillings
3.3 Decorate cakes 3.3 Decorate cakes
3.4 Present cakes 3.4 Present cakes
3.5 Store cakes 3.5 Store cakes
10. PREPARE AND DISPLAY PETITS FOURS
4.1 Prepare iced petits fours 4.1 Prepare iced
petits fours
4.2 Prepare fresh petits 4.2 Prepare fresh
fours petits fours
4.3 Prepare marzipan 4.3 Prepare
petits fours marzipan petits
fours
4.4 Prepare caramelized 4.4 Prepare
petits fours caramelized petits
fours
10.5 Display petits 10.6 Display
fours petits fours
10.7 Store petits 10.8 Store
fours petits fours
11. PRESENT DESSERTS
5.1 Present and serve 5.1 Present and
plated desserts serve plated desserts
5.2 Plan, prepare and 5.2 Plan, prepare
present dessert buffet and present dessert
selection or plating buffet selection or
plating

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
5.3 Store and package 5.3 Store and
desserts package desserts
Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.
Form No. 1.4: Training Needs
Training Needs Module Title/Module of

Instruction
(Learning Outcomes)
Prepare sponge and cakes
Prepare and use fillings
Decorate cakes PREPARING AND
PRESENTING
Present cakes
GATEAUX, TORTES
Store cakes AND CAKES
Prepare sponge and cakes

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
In template form, the session plan will look like this.
SESSION PLAN
Sector : Tourism Sector
Qualification Title : Bread and Pastry Production NC II
Unit of Competency : Prepare and Present gateaux, tortes and cakes
Module Title : Preparing and Presenting gateaux, tortes and cakes
SESSION PLAN
Sector : TOURISM
Qualification Title : BREAD AND PASTRY PRODUCTION NC II
Unit of Competency : PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
Module Title : Preparing and presenting gateaux, tortes and cakes
Learning Outcomes:
At the end of the training the students will be able to:

LO 4: Present cakes
LO 5: Store cakes


BENDING L. SARIOL
Revision #
C. INTRODUCTION : This unit covers the knowledge and skills required by bakers and pastry cooks (patissiers) to
produce, fill, decorate and present a range of specialized sponges and cakes, where finish, decoration and presentation
of a high order is required.
D. LEARNING ACTIVITIES
Learning
Methods Presentation Practice Feedback Resources Time
Content
Prepare sponges Combination The trainees will read: The trainees The trainees CBLM Optional
and cakes learning will answer: will:
& Face to “Preparing and
according to Information sheet 1.3-1 Compare
Face presenting
recipe Prepare sponges and Self-checked answers to
Learning gateaux, tortes
specifications, cakes according to recipe 1.3-1 Prepare answer key and cakes”
techniques and specifications, techniques sponges and 1.3-1
 Online
conditions and and conditions and cakes Prepare
Learning  Tools
desired product Delivery desired product according to sponges and
 Audio/ recipe cakes  Equipment
characteristics Video characteristics specifications, according to  Utensil
Conferen techniques and recipe
 ingredients
ce conditions and specification
 ELearnin desired product s, techniques
g and
Instructi characteristics conditions
onal and desired
Materials product
 Face to
Face
characteristi
learning

BENDING L. SARIOL
Revision #
 Demons
tration
cs
Combination The Trainer will perform: The Trainees The Trainees

learning will perform: will:
& Face to Task Sheet 1.3-1 Prepare Answer
Face sponges and cakes Task Sheet Performance
Learning
according to recipe 1.3-1 Prepare Criteria
specifications, techniques sponges and Checklist
 Online
and conditions and cakes 1.3-1
Learning
Delivery desired product according to Prepare
 Audio/ recipe sponges and
Video characteristics specifications, cakes
Conferen techniques and according to
ce conditions and recipe
 ELearnin desired product specification
g s, techniques
Instructi characteristics and
onal conditions
Materials and desired
 Face to product
Face
learning
characteristi
 Demons
tration cs
Use appropriate Combination The trainees will: The trainees The trainees  CBLM Optional
equipment learning will: will: “Preparing and
according to & Face to Read information sheet Compare presenting

BENDING L. SARIOL
Revision #
required pastry Face no. 1.3-2 Use appropriate Answer self- answers to gateaux, tortes
Learning equipment according to check no. 1.3-2 answer key and cakes”
and bakery required pastry Use 1.3-2 Use
products and  Online appropriate appropriate
Learning and bakery products and equipment equipment
standard Delivery
operating standard operating according to according to
 Audio/
procedures required pastry required
procedures Video
pastry
Conferen
ce and bakery
 ELearnin products and and bakery
g standard products and
Instructi operating standard
onal operating
procedures
Materials
procedures
 Face to
Face
learning
 Demons
tration
Combination The Trainer will perform: The Trainees The Trainer  CBLM
learning will perform: will evaluate “Preparing and
& Face to Task Sheet 1.3-2 Use the presenting
Face appropriate equipment Task Sheet 1.3- performance gateaux, tortes
Learning
according to required 2 Use of the and cakes”
pastry appropriate trainees
 Online
equipment based on the  Equipment
Learning
Delivery and bakery products and according to Performance Manual
 Audio/ standard operating required pastry criteria  Tools
Video Checklist  Equipment

BENDING L. SARIOL
Revision #
1.3-2 Use  Utensils
Conferen
procedures and bakery appropriate  PPE
ce
 ELearnin products and equipment
g standard according to
Instructi operating required
onal pastry
procedures
Materials
 Face to and bakery
Face products and
learning standard
 Demons operating
tration
procedures
Prepare and Combination The trainees will: The trainees The trainees CBLM Optional
select fillings in learning Read information sheet will: will: “Preparing and
& Face to 2.2-1 Prepare and select
accordance with Face
presenting
required fillings in accordance with Answer self- Compare gateaux, tortes
Learning
required consistency and check 2.2-1 answers to and cakes”
consistency and
appropriate flavors Prepare and answer key
appropriate  Online
flavors Learning select fillings in 2.2-1 Prepare  Materials
Delivery accordance and select  Raw materials
 Audio/ with required fillings in
Video  PPE
Conferen
consistency accordance
ce and with required
 ELearnin appropriate consistency
g flavors and

BENDING L. SARIOL
Revision #
Instructi
onal appropriate
Materials flavors
 Face to
Face
learning
 Demons
tration
Combination The Trainer will perform: The Trainees The Trainer
learning will Perform: will evaluate
& Face to
Face
the
Task Sheet 2.2-1 Prepare performance of
Learning
and select fillings in Task Sheet 2.2-
the trainees
accordance with required 1 Prepare and
 Online based on the
Learning consistency and select fillings in
Performance
Delivery appropriate flavors accordance
criteria
 Audio/ with required
Video Checklist 2.2-
consistency
Conferen 1 Prepare and
ce and
select fillings
 ELearnin appropriate
in accordance
g flavors
Instructi with required
onal consistency
Materials and
 Face to appropriate
Face
flavors
learning
 Demons


BENDING L. SARIOL
Revision #
tration
L0 3: Decorate cakes
Use suitable Combination The trainees will: The trainees will: The trainees CBLM Optional
icings and learning will: “Preparing and
decorations & Face to Read information Answer self-check Compare presenting
according to Face sheet 3.3-2 on 3.3-2 on answers to gateaux, tortes
Learning
standard Use suitable icings Use suitable icings answer key and cakes”
and decorations and decorations 3.3-2 on
 Online
recipes and/or according to according to standard Use suitable
Learning
enterprise Delivery standard icings and
standards and  Audio/ recipes and/or decorations
customer Video recipes and/or enterprise standards according to
Conferen enterprise and customer standard
preferences
ce standards and preferences
 ELearnin customer recipes and/or
g enterprise
Instructi preferences
standards and
onal
Materials customer
 Face to preferences
Face
learning
 Demons
tration

& Face to

BENDING L. SARIOL
Revision #
Face Task Sheet 3.3-2 on the presenting
Learning Task Sheet Use suitable icings performance gateaux, tortes
 Online Use suitable icings according to standard based on the
Learning and decorations Performance  Utensils
 Equipment
Video 2 on  Ingredients
and customer
Conferen recipes and/or preferences Use suitable  PPE
ce enterprise icings and
 ELearnin decorations
g standards and
customer according to
Instructi
standard
onal preferences
Materials
 Face to recipes and/or
Face enterprise
 Demons customer
tration preferences
L0 4: Present cakes
Present cakes in Combination The trainees will: The trainees will: The trainees CBLM Optional
accordance with learning will: “Preparing and
customer’s & Face to Read information Answer self-check Compare presenting
expectations Face sheet 4.4-1 4.4-1 Present cakes answers to gateaux, tortes
Learning
Present cakes in in accordance with answer key and cakes”
and established accordance with customer’s 4.4-1 Present
 Online
standards and customer’s expectations cakes in
Learning
expectations accordance

BENDING L. SARIOL
Revision #
with
procedures Delivery and established and established customer’s
 Audio/ standards and standards and expectations
Video
procedures procedures
Conferen and
ce
established
 ELearnin
g standards and
Instructi procedures
onal
Materials
 Face to
Face
learning
 Demons
tration

Learning
 Online
Learning
 Raw materials
2 on  PPE
Video and customer
Conferen recipes and/or preferences Use suitable


BENDING L. SARIOL
Revision #
ce icings and
 ELearnin enterprise decorations
g standards and according to
Instructi standard
customer
onal
Materials preferences
recipes and/or
 Face to
enterprise
Face
 Demons customer
tration preferences
LO 5: Store cakes
Identify storage Combination The trainees will: The trainees will: The trainees CBLM
methods in learning will: “Preparing and
accordance with & Face to Read information Answer self-check 5.5- Compare presenting
product Face sheet 5.5-2 Identify 2 Identify storage answers to gateaux, tortes
Learning
storage methods in methods in answer key and cakes”
specifications accordance with accordance with 5.5-2 Identify
 Online
and established product product storage
Learning
standards and Delivery methods in
procedures  Audio/ specifications and specifications and accordance
Video established established standards with product
Conferen standards and and procedures
ce procedures specifications
 ELearnin and
g established
Instructi
onal
standards and


BENDING L. SARIOL
Revision #
Materials
Face
learning
 Demons
tration
Combination The Trainer will The Trainees will The Trainer CBLM
learning perform: Perform: will evaluate “Preparing and
& Face to the presenting
Face Task Sheet 5.5-2 Task Sheet 5.5-2 performance of gateaux, tortes
Learning
Identify storage Identify storage the trainees and cakes”
methods in methods in based on the
 Online
accordance with accordance with Performance  Utensils
Learning
Delivery product product criteria
 Equipment
 Audio/ Checklist 5.5-
specifications and specifications and 2 Identify  Ingredients
Video
Conferen established established standards storage
ce standards and and procedures methods in
 ELearnin procedures accordance
g with product
Instructi
onal specifications
Materials
and
 Face to
Face established
 Demons procedures
tration
C. ASSESSMENT PLAN

BENDING L. SARIOL
Revision #
 Written Test
Performance Test
E. TEACHER’S SELF-REFLECTION OF THE SESSION
As trainer/facilitator of Bread and Pastry Production NC II I am rest assured that this session plan will cater the
student’s need in the learning process. The methods that were used in this session plan are appropriate for any learning style
of trainees/student. This session plan will serve as guide for trainers to have an efficient and effective teaching process.


BENDING L. SARIOL
Revision #
(BREAD AND PASTRY PRODUCTION NC II)
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code

1.
bakery products bakery products

2.
pastry products pastry products
Prepare and present Preparing and

TRS741342
3. gateaux, tortes and presenting gateaux,
cakes tortes and cakes
Prepare and display Preparing and TRS741344

4.
petit fours displaying petit fours
TRS741343
5. Present desserts Presenting desserts

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
MODULE CONTENT
UNIT OF COMPETENCY: Prepare and present gateaux, tortes and cakes
MODULE TITLE : Preparing and presenting gateaux, tortes and

cakes
MODULE DESCRIPTOR: This unit covers the knowledge and skills required
by bakers and pastry cooks (patissiers) to produce, fill,
decorate and present a range of specialized sponges and
cakes, where finish, decoration and presentation of a high
order is required.
NOMINAL DURATION: 10 hours
LEARNING OUTCOMES:
At the end of this module, you MUST be able to:
LO 4: Present cakes
LO 5: Store cakes
17. Ingredients are selected, measured and weighed according to
recipe requirements, enterprise practices and customer practices
18. Required oven temperature is selected to bake goods in
accordance with desired characteristics, standard recipe specifications
and enterprise practices
19. Sponges and cakes are prepared according to recipe
specifications, techniques and conditions and desired product
characteristics
20. Appropriate equipment are used according to required pastry

and bakery products and standard operating procedures

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
21. Sponges and cakes are cooled according to established
22. Fillings are prepared and selected in accordance with required
consistency and appropriate flavors
23. Slice or layer sponges and cakes are filled and assembled
according to standard recipe specifications, enterprise practice and
24. Coatings and sidings are selected according to the product
25. Sponges and cakes are decorated suited to the product and
occasion and in accordance with standard recipes and enterprise
practices.
recipes and/or enterprise standards and customer preferences
27. Cakes are presented on accordance with customer’s expectations
and established standards and procedures
28. Equipment are selected and used in accordance with service
requirements
29. Product freshness, appearances and eating qualities are maintained
in accordance with the established standards and procedures
30. Cakes are marked or cut portion-controlled to minimize wastage and
in accordance with enterprise specifications and customer
preferences
31. Cakes are stored in accordance with establishment’s standards and
procedures
32. Storage methods are identified in accordance with product
specifications and established standards and procedures

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
DEFINITION OF TERMS
 Gateaux – a cake, often an especially sponge cake that maybe from
almond flour instead of wheat flour
 Frosting – a mixture of sugar, egg white or fat, and flavoring of
various kinds used to coat or cover a cake.
 Cake – a batter mixture, usually containing a leavening agent and
coated with icing and frosting.
 Batter – a mixture of dry and liquid ingredients with pouring
consistency.
 Shortening – fats made from refined, bleached vegetable oil that has
been made solid by a process called hydrogenation.
 Foamy – covered with or full of foam.
 Stiff – strong/hard.
 Peak – highest point.
 Sponge – leavened dough.
 Tortes – a cake with many eggs and ground nuts or even bread
crumbs instead of or in addition to flour.
 Creaming – to mix fat and sugar until smooth and at the same time
incorporating air into the mixture.
 Filling – a custard, jelly, or fruit and nuts mixture placed between
layers of cake.
 Mousse – a light frozen dessert made of whipped cream, white of eggs,
sugar and flavoring extract.
 Puree – a thick pulp, usually of vegetables, boiled and strained.
 Flavoring – a substance as an essence extract which gives flavor to
anything.
 Jelly – the coagulated gelatinous juice of fruit cooked with sugar.
 Jam – chopped, pulp of fruit cooked with sugar.
 Whip – to beat rapidly to incorporate air.
 Ream – to skim as cream.
 Reamer – a finishing tool with a rotating cutting edge for reaming.
 Frost- to coat or cover the cake with icing
 Fluffy-being light, soft, or airy

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
LEARNING OUTCOME SUMMARY
LEARNING OUTCOME #3 DECORATE CAKES
CONTENTS:
 Tools and materials used in decorating cakes
 Decorating cakes
recipes and/or enterprise standards and customer preferences.
CONDITION:
Trainees must be provided with the following:
3. WORKPLACE LOCATION
4. TOOLS, ACCESSORIES AND SUPPLIES
decorating tips, coupler, cake comb, cake turn table, mixing
bowl)
 Flowerettes
 Sprinkles
 Cake box
 Straw lace
EVALUATION METHOD:
 Demonstration
 Written test
 Oral questioning

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
LEARNING EXPERIENCES
Learning Outcome 3: DECORATE CAKE
Learning Activities Special Instructions
8. Read information sheet 3.3-

Read information sheet 3.3-1 on your
1 “Tools and Materials used CBLM about tools and materials used in
in Decorating Cakes” Decorating Cakes. If you have some
problem about the content of the
information sheet, do not hesitate to
approach your facilitator.
9. Answer self-check 3.3-1 Refer your answers to the answer key for
and compare your answers the self check. You are required to get all
to answer key. answers correct. If not, read the
information sheet again to answer all
10. Read information sheet 3.3- You are free to ask questions if you have
2 “Decorating Cakes” encountered problems or if you have
queries in your mind regarding the
content of the information sheet.
If you feel that you are knowledgeable on
the content of the information sheet, you
can now answer self check provided in the
module.
Refer your answers to the answer key for
11. Answer self-check 3.3-2
the self check. You are required to get all
and compare your answers answers correct. If not, read the
to answer key. information sheet again to answer all
12. Observe Demonstration on Observe your trainer as he demonstrate

“Decorating cakes” how to decorate a cake. Take note of the
techniques used and movements being
performed
After observing, you can now perform task
sheet 3.3-1.
13. Perform Task Sheet 3.3-1 Compare to performance criteria checklist

on “Decorating cakes.” 3.3-1 on “Decorating cakes.”

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
14. Evaluate your performance Compare your work to the Performance
using Performance Criteria Checklist 3.3-1. If you got 100% correct
Checklist 3.3-1 answer in this task, you can now move to
the next activity. If not, review the
information sheet and go over the task
again.
Congratulations for a job well done! You have now completed the
learning Outcome #3 – Decorating cakes. You are now ready to take
the next Learning Outcome #4. God Bless!

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
Information Sheet 3.3-1
3. Identify the different tools and materials used in cake decoration.
4. Accurately use the different tools and materials in cake decoration
according to the standard operating procedure.
Introduction
Cake decoration requires special tools, equipment and materials in
order to bring out the best results. To prepare yourself in decorating cakes,
you need to familiarize the following baking tools and materials specified
according to their use.
SPATULA
It comes in different sizes; small
spatula are used to remove muffins
and molded cookies from pans which
is 5 to 6 inches; large spatula for
icing or frosting cakes; flexible blade
is used for various purposes.
RUBBER SCRAPER
Used to remove bits of food in side of
the bowl, pans and electric mixers
and to gather or consolidate batter,
dough and more.

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
CAKE COMB
Commonly square flat stainless steel

tool with three sets of serrated edges,
used for making decorations in cake
frosting; also called icing comb.
DECORATING TIPS
These are small metal cones that are
used to shaped and produce various
designs when icing is pressed
through them.
PIPING BAGS
It is an often cone- or triangular-
shaped, hand-held bag made
from cloth, paper, or plastic that is
used to pipe semi-solid foods by
pressing them through a narrow
opening at one end, for many
purposes including cake decoration.
It is filled through a wider opening at
the opposite end, rolled or twisted
closed, and then squeezed
to extrude its contents.
CAKE BOARD
A metal or cardboard foil coated disk
on which cakes are served.

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
CAKE TURN TABLE
It is a rotating circular platform

stand onto which a cake may be
placed to assist in icing and in
decoration.
MIXING BOWL
It comes in graduated sizes and has
sloping sides used for mixing
ingredients.

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
SELF CHECK 3.3-1
DIRECTION: Identify the following tools or materials referred in the

statement below. Write your answer on the space provided.
After answering this Self-check 3.3-1, compare your answers
on the answer key.
_______________ 1. These are small metal cones that are used to shaped and
produce various designs when icing is pressed through
them.
_______________ 2. It is a rotating circular platform stand onto which a cake
may be placed to assist in icing and in decoration.
_______________ 3. Commonly square flat stainless steel tool with three sets
of serrated edges, used for making decorations in cake
frosting.
_______________ 4. It comes in graduated sizes and has sloping sides used
for mixing ingredients.
_______________ 5. Used to remove bits of food in side of the bowl, pans and
electric mixers and to gather or consolidate batter,
dough and more.
_______________ 6. A metal or cardboard foil coated disk on which cakes are
served.
_______________ 7. It is used to remove muffins and molded cookies from
pans for icing or frosting cakes.
_______________ 8. It is an often cone- or triangular-shaped, hand-held bag
made from cloth, paper, or plastic that is used
to pipe semi-solid foods by pressing them through a
narrow opening at one end, for many purposes
_______________ 9. It is also called icing comb.
_______________ 10. It is filled through a wider opening at the opposite end,
rolled or twisted closed, and then squeezed to extrude its
contents.

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
ANSWER KEY
12. Decorating tips

13. Cake turntable
14. Cake comb
15. Mixing bowl
16. Rubber scraper
17. Cake board
18. Spatula
19. Piping bags
20. Cake comb
21. Piping bag
22.

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
3. Familiarize the tips and steps in decorating cakes.
4. Decorate a cake using butter cream icing according to the
standard operating procedure. [
Introduction
Decorating cake is considered as an art around the world. That
is why cake decorating competitions are very popular. It is considered one of
the sugar arts using icing or frosting, including edible decoration elements
to be placed on the cake to make simple cake more visually appealing.
Well – decorated cakes may serve as centrepieces during specials
occasions, such as birthdays/debuts, weddings, graduations or
anniversaries. The presentation of baked products, especially cakes for
special occasions, not only adds to the cakes’ visual appeal but also
contributes to its taste.
Let us Study!
Tips for Successful cake Decoration
 Choose the right type of cake to decorate. Decorating a cake

requires additional effort; hence, it makes sense for the reason to
decorate it to be a good one. It wouldn't be worth trying to decorate
cakes that are to be eaten warm from the oven, such as a cake topped
in syrup or sauce. The point of such cakes is that they're already as
good as they need to be. And some cakes are fine without decoration or
with decoration, such as fruit cakes, and it is really the occasion that
helps you to decide whether or not to decorate. Cakes that are suitable
for decorating include:
 Cupcakes
 Christmas cakes
 Wedding cakes
 Children's party cakes
 Special age birthday party cakes
 A doll cake (known in the cake decorating world as a "Dolly
Varden" cake)
 Farewell cakes
 Novelty "geek" cakes, often based on a computer, electronic,
science fiction, etc., theme; often very fiddly work!
 Cakes for fundraising at bazaars, fairs, galas, etc.

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
 Photo op cakes – cakes being photographed for a special
occasion, a blog, a Flickr photostream, an instructional article,
etc.
 Cakes being entered into competitions
 Trim cake if necessary to make it smooth and symmetrical.

 Remove the crumbs of the cake first before starting to decorate.
 Cool the cake thoroughly
 Insert strips of waxed paper or aluminium foil under the cake
before starting to decorate to avoid unnecessary mess. Remove the
strips before making the boarding design.
 Put the bottom part of the cake upward to make the cake level.
 Cover the cake board with fondant, foil, or tulle/ruffles.
 Decide on the type of frosting or icing you'd like to work with if

icing a cake. It's important to feel comfortable with the frosting or icing
techniques required for decorating cakes; some are more complicated
than others and if you're just starting out, it's recommended that you
don't take on difficult decoration projects until
your confidence increases. Typical frosting or
icing styles include:
 Butter cream or Vienna cream – this is an
easy-to-use frosting that fills gaps and Buttercream
covers up all sorts of unsightly cake bumps
and dips! It produces a whipped cream style
of appearance and can be smoothed down or
allowed to settle in peaks. Buttercream
frosting is easy to color and flavor, with
typical flavors including chocolate, vanilla,
lemon, coffee, and strawberry. Fluffy frosting
 Fluffy frosting – this uses a frosting created

by beating in an electric mixer. This must be
applied on the day it is to be served; it has a
marshmallow type consistency. In storage,
the frosting becomes a little crisp and loses
its gloss.
 Sugar paste – sugar paste is rolled fondant. Sugar Paste
 Royal icing – this is similar to sugar paste and is often available

ready-made.

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
  Pastillage – this icing comes from the cake decorating supplier
in powder form and is very useful for intricate decorating work that
you need to keep in shape. It's a sugar
paste dough or gum and can also be made
from scratch. The icing dries very quickly,
and once dry, it is so hard it will "snap" if
bent. It has a high ability to resist breaking
down in the presence of moisture. The
downside to this icing is that you'll need to
work with it very fast, before it dries. If you
want to use pastillage for modelling, you'll need to mix it 50/50
with sugar paste.
 Petal paste – this icing is ideal for making flowers, as it produces

extremely fine detail. It's a good idea to slightly dampen your
fingers when working with this paste.
 Sugar glue – this isn't icing but a "glue" that allows you to stick
together pieces modeled from icing.
Sugar glue
 Modelling paste – this is a combination of
sugar paste mixed with tragacanth gum to
make an edible modelling paste.
 Pre-made icing sheets with printed

designs – these are popular for children's
cakes and feature such designs as movie,
cartoon, and TV show characters. Follow
the instructions provided on how to apply Modelling paste
these to the cake's surface.
Dusted icing sugar
Pre-made icing sheets

with printed designs

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
 Dusted icing sugar – while very simple, this can be very effective
on the right type of cake, especially where the cake's constitution is
already sufficiently rich without adding icing or frosting (such as
flourless cakes and dessert cakes).
 Use the right consistency, flavor, and texture of the icing.

 Put adequate icing at the center of the topmost layer. Then,
spread the icing over the cake. Using a spatula, push the excess
to the sides. Make sure the icing on top is smooth.
 Think beyond icing or frosting. There are many other means for
decorating a cake besides icing or frosting. You can use such items in
combination with icing, or add them direct to the cake. These include:
 Fruit – fresh fruit pieces, dried fruit, fruit arranged into shapes
such as flowers or animals, glazed fruit (with jam, etc.), toffee-
dipped, crystallized rind, etc.
 Flowers – edible flowers can make a cake appear very elegant
 Cream – thickened cream can be shaped into quenelles, spread
over a cake, used for filling or piped on
 Candies – all sorts of candies can make excellent cake designs
 Drizzled chocolate – either randomly drizzled, or in a pre-
determined pattern
 Dusted cocoa or other chocolate – chocolate curls, sprinkles,
pieces, shapes, etc.
 Nuts – especially halved, slivered, or shaved nuts
 Streusel topping – baked on, no need to decorate other than a
quenelle of cream next to each serve
 Toffee strands, shards, or shapes – you'll need to practice
making these until you get the knack of it but toffee can work
well as a decorative element on a cake
 Coconut (shredded or desiccated) – coconut can be colored
using food coloring (use wet hands or wet gloved hands to rub
the coloring through); it can also be toasted
 Jam or preserves.
Fr
Drizz
To

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
 For a layered cake, spread some frosting or filling over the frost,
or filling over the fruit cake layer. Then, put the next layer on
top. Press down this layer lightly to ensure that the cake sticks
to the filling with no air space in between.
 Ice the cake on the cake board to prevent accidents in
transferring.
 Hold the spatula vertically against the sides of the cake and press
lightly while turning the cake around.
 To minimize difficulty in making the frosting smooth,
choose any of the following:
 Use a cake comb to create design and smoothing
out the icing.
 Use the tines of a cork to make lines or curves.
 Use the spatula in creating designs.

 Cover the top and sides of the cake with
chocolate curls, nuts, and cherries. Or
sprinkle with cocoa powder or powdered
sugar.
 Use the following decorating tips to pipe out
borders along the upper and lower edges of
the cake
- Tip # 67-68 or leaf tip to pipe out scallops or simple continuous
borders
- Tip # 28-30 or star tip to pipe out small roses, scallops, or shells
- Create a lattice at the top of the cake by
criss-crossing strips of frosting
 Observe pressure control through the
following techniques:
 Choosing the right decorating bag
 Filling the decorating bag correctly
 Folding grease-proof paper or parchment
pastry triangles
STEPS IN DECORATING CAKE

 Place the cake on the cake board and place it on the cake turntable.

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
 Write a special message with dark colored icing on the top of the cake
if desired.
places.
SELF CHECK 3.3-2
Direction: Identify the statement below. Write your answers on the space
provided.
________________1. It uses a frosting created by beating in an electric mixer.

This must be applied on the day it is to be served
_________________ 2. It is considered as an art around the world and one of

the sugar arts using icing or frosting, including edible
decoration elements to be placed on the cake to make
simple cake more visually appealing.
_________________ 3. These are popular for children's cakes and feature such
designs as movie, cartoon, and TV show characters.
________________ 4. This icing is ideal for making flowers, as it produces

extremely fine detail. It's a good idea to slightly dampen
your fingers when working with this paste.
________________ 5. This is an easy-to-use frosting that fills gaps and covers

up all sorts of unsightly cake bumps and dips! It produces

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
a whipped cream style of appearance and can be
smoothed down or allowed to settle in peaks.
________________ 6. A thing to do to make the cake smooth and symmetrical
________________ 7. A tool used to create design and smoothing out the icing.
________________8. This is a combination of sugar paste mixed with

tragacanth gum.
________________ 9. The icing dries very quickly, and once dry, it is so hard it
will "snap" if bent. It has a high ability to resist
breaking down in the presence of moisture
________________10. Tip # that creates a leaf structure, scallops or

continuous borders.
ANSWER KEY
11. Fluffy Frosting

12. Decorating cake
13. Pre-made icing sheets with printed designs
14. Petal Paste
15. Butter cream or Vienna cream
16. Trim cake
17. Cake comb
18. Modelling paste
19. Pastillage
20. Tip # 67-68

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
TASK SHEET 3.3-1
Title: DECORATE CAKES (Butter Cream Icing)
Performance Objective: Given the appropriate tools and materials, you are
required to decorate a cake following the
procedures. You are given 1 ½ hours to perform the
task.
Supplies, Tools & Equipment :
decorating tips, coupler, cake comb, cake turn table, mixing bowl)
 Flowerettes
 Sprinkles
 Cake box
 Straw lace
Steps/ Procedure :
The trainees will work in the Practical work area and they will be
given one and a half hour to decorate a cake. The trainer will go around
and give comment/s and suggestion/s. At the end of one hour, trainees
Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
will present their output.
 Place the cake on the cake board and place it on the cake turn table.
 Write a special message with dark colored icing on the top of the
cake if desired.
places.
Assessment Method:
Return Demonstration using Performance Criteria checklist
PERFORMANCE CRITERIA CHECKLIST 3.3-1
Name of Trainee: Marie Villareal

Date: June 7, 2023
Performance Criteria
YES NO
Did you….
10. Mise en place all tools and materials needed for the
procedure?
11. Placed the cake on the board an on the cake turn
table?
12. Put the butter cream icing on the top of the
cake and spread the icing towards the edge using
spatula?
13. Spread icing on all sides of cake by just
spinning the turn table until the entire cake is
covered with icing?
14. Use the cake comb to improve the appearance
of the cake?
Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
15. Placed the colored butter cream icing in a
piping bag with decorating tip and decorated the
borders?
16. Added some flowerretes, and used another set
of piping bag with leaf tip containing green colored
icing, piped to form leaves to make more attractive?
17. Wrote a special message with dark colored
icing on the top of the cake? (if he/she desired to
wrote)
18. Return all the tools and equipment after washing on
its proper places.
Comments/ Suggestions:
Trainer: BENDING L. SARIOL Date: JUNE 7, 2023
SUMMATIVE TEST
MULTIPLE CHOICE:
1. These are small metal cones that are used to shaped and produce various
designs when icing is pressed through them.
a. spatula b. decorating tips c. cake board d. rubber scraper
2. It is a rotating circular platform stand onto which a cake may be placed to

assist in icing and in decoration.
a. turntable b. decorating cake c. circular pan d. cake board
3. Commonly square flat stainless steel tool with three sets of serrated
edges, used for making decorations in cake frosting.

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
4. It comes in graduated sizes and has sloping sides used for mixing
ingredients.
a. baking pan b. mixing bowls c. measuring cups d. measuring spoons
5. Used to remove bits of food in side of the bowl, pans and electric mixers
and to gather or consolidate batter, dough and more.
a. rubber scraper b. Trim cake c. spatula d. cake comb
6. A metal or cardboard foil coated disk on which cakes are served.

7. It is used to remove muffins and molded cookies from pans for icing or
frosting cakes.
a. spatula b. rubber craper c. piping bag d. turntable
8. It is an often cone- or triangular-shaped, hand-held bag made
from cloth, paper, or plastic that is used to pipe semi-solid foods by pressing
them through a narrow opening at one end, for many purposes
a. piping bag b. spatula c. turntable d. rubber scraper
9. It is also called icing comb.
10. It is filled through a wider opening at the opposite end, rolled or twisted
closed, and then squeezed to extrude its contents.
a. baking sheet b. cake pan c. oven d. piping bags
11. It uses a frosting created by beating in an electric mixer. This must be

applied on the day it is to be served
12. It is considered as an art around the world and one of the sugar arts
using icing or frosting, including edible decoration elements to be placed on
the cake to make simple cake more visually appealing.
a. decorating cake b. cake board c. fluffy frosting d. royal icing
13. These are popular for children's cakes and feature such designs as
movie, cartoon, and TV show characters.

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
14. This icing is ideal for making flowers, as it produces extremely fine
detail. It's a good idea to slightly dampen your fingers when working with
this paste.
15. This is an easy-to-use frosting that fills gaps and covers up all sorts of
unsightly cake bumps and dips! It produces a whipped cream style of
appearance and can be smoothed down or allowed to settle in peaks.
16. A thing to do to make the cake smooth and symmetrical

a. trim cake b. cake board c. decorating cake d. royal icing
17. A tool used to create design and smoothing out the icing.
a. cake board b. cake comb c. decorating cake d. turntable
18. This is a combination of sugar paste mixed with tragacanth gum.
19. The icing dries very quickly, and once dry, it is so hard it will "snap" if
bent. It has a high ability to resist breaking down in the presence of
moisture
20. Tip # that creates a leaf structure, scallops or continuous borders.

a. tip #60-61 b. tip #62-64 c. tip #65-66 d. tip #67-68
ANSWER KEY
1. B
2. A
3. D
4. B
Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
5. A
6. C
7. A
8. A
9. D
10. D
11. C
12. A
13. A
14. D
15. C
16. A
17. B
18. C
19. A
20. D
TABLE OF SPECIFICATION
Objectives/Content # of items/
Knowledge Comprehension Application
area/Topics % of test
Select, measure and 8% 4% 16%

weigh ingredients 4% 2-3 4 4
according to recipe
Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
requirements,
enterprise practices 1
and customer practices
Prepare sponges and

cakes according to
recipe specifications, 4% 4% 8% 16%
techniques and 5 6 7-8 4
conditions and desired
Prepare and select

fillings in accordance 4% 8% 8% 20%
with required
consistency and 9 10-14 11-12 5
appropriate flavors
Present cakes on
accordance with
customer’s expectations 4% 4% 8% 16%
and established 13 15 16-17 17
standards and
procedures
Mark cakes or cut portion-

controlled to minimize
wastage and in 7% 8%
accordance with 18-19 20
enterprise specifications
and customer preferences
Store cakes in
accordance with 9% 4% 4% 17%
establishment’s
standards and 22-23 24 25 4
procedures
TOTAL 25% 35% 40% 100%/25

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
Evidence Plan
Qualification BREAD AND PASTRY PRODUCTION NC II

Title
Unit of Prepare and present gateaux, tortes and cakes
competency
Module Title Preparing and presenting gateaux, tortes and cakes
Ways in which evidence will be collected:
Demonstration &
Observation &
Questioning
Questioning
Written
The evidence must show that the trainee…
 Select, measure and weigh ingredients according to
recipe requirements, enterprise practices and /
customer practices
 Select required oven temperature to bake goods in
accordance with desired characteristics, standard /
recipe specifications and enterprise practices
 Prepare sponges and cakes according to recipe
specifications, techniques and conditions and desired /
 Use appropriate equipment according to required
pastry and bakery products and standard operating /
procedures
 Cool sponges and cakes according to established
/
 Prepare and select fillings in accordance with /
required consistency and appropriate flavors
 Fill and assemble slice or layer sponges and cakes
according to standard recipe specifications, enterprise /
practice and customer preferences
 Select coatings and sidings according to the product /

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
 Cools and mix extracted juice with other ingredients
like sugar and yeast in accordance with specifications /
 Decorate sponges and cakes suited to the product

and occasion and in accordance with standard /
recipes and enterprise practices.
 Use suitable icings and decorations according to
standard recipes and/or enterprise standards and /
 Present cakes on accordance with customer’s
expectations and established standards and /
procedures
 Select and use equipment in accordance with service /
requirements
 Maintain product freshness, appearances and eating
qualities in accordance with the established /
 Mark cakes or cut portion-controlled to minimize
wastage and in accordance with enterprise /
specifications and customer preferences
 Store cakes in accordance with establishment’s /
 Identify storage methods in accordance with product
specifications and established standards and /
procedures
NOTE: *Critical aspects of competency

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
DEMONSTRATION
Candidate name: Marie Villareal

Assessor name: Bending L. Sariol
Institutional Assessment Prepare and present gateaux, tortes and
cakes
Qualification: Bread and pastry production NC II
Date of assessment: October 21, 2023
Time of assessment: 8:30 am
Instructions for demonstration
Given the necessary tools, equipment, supplies and materials,

the candidate must be able to:
A. Observe proper hygiene.

B. Observe safety precautions.
C. Perform all the tasks required.
D. Perform 5’s before and after doing the task.
within 4 hours and the trainer may perform oral questioning of the
candidate before or after the performance of the tasks
Materials and equipment
 Fluffy Frosting
 Decorating cake
 Pre-made icing sheets with printed designs
 Petal Paste
 Butter cream or Vienna cream
 Trim cake
 Modelling paste
 Pastillage
Tools
 • Decorating tips
 Cake turntable
 Cake comb
 Mixing bowl
 Rubber scraper
 Cake board
 Spatula
 Piping bags
 Cake comb
 Piping bag
OBSERVATION BREAD AND Date Compiled:  to Document
show if evidence
No. is
Date Revised:
demonstrated
PRODUCTION NC by:
During the demonstration
II of skills, did the
Compiled by: Yes No N/A
candidate: BENDING L. SARIOL Page 52 of
Preparing and
 Select, measure and weigh ingredients Revision # 121
presenting
according to recipe
gateaux, tortes requirements,
enterprise practices and customer   
and cakes
practices
DEMONSTRATION TOOL
Satisfactory
Questions with Answer
response
The candidate should answer the following questions.
Extension/Reflection Questions Yes No

1. What is the purpose of cake decorating?
Answer: The purpose of cake decorating is to make your  

everyday plain creation into something worth looking at, worth
taking pictures of, and most importantly, worth eating
2. Why do we need to check the tools and equipment before
and after using it?
 
Answer: We need to check the tools and equipment before and
after using it to avoid any accident while performing the task.
Safety Questions
3. What is the importance of using fire extinguisher?  
Answer: The importance of fire extinguisher is that in case of

fire accident there would be an equipment to stop or prevent it.
4. Why do we have proper waste of disposal?  
Answer: We have proper waste of disposal to maintain

cleanliness on the surrounding as well as we can help our
environment.

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
Contingency Questions
5. If you don’t have available cream of tartar for meringue, what  
alternative ingredient can we use?
Answer: If there is no available cream of tartar, the alternative

ingredient I can use is calamansi.
Infrequent Events
6. What if you’ve cut yourself with a knife and your planning to  
slice the cheese but all of your colleagues are not available,
what will you do?
Answer: The first thing I will do is to aid my cut hand, in order

for me to slice the cheese I will use a hand glove to avoid
contamination of blood to the cheese.
7. What will you do if you smell the gas from the workplace  
area and your classmate are still busy doing the task?
Answer: I will inform our teacher about that and ask him/her
to check it immediately to avoid accident.
Rules and Regulations
8. Why do we need to follow the correct procedure in operating  
the oven?
Answer: We need to follow the correct procedure in operating

the oven in order to avoid accident.
9. Why is it important to conduct 7’s before and after the task?  
Answer: It is important to conduct 7’s before and after the task

because it will make your work precise and smoothly done as
well as to have a clean and sanitize surrounding.
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
Templates for Inventory of Training Resources
Resources for presenting instruction
 Print Resources As per TR As per Remarks
Inventory
 Books/reference
 Manual
 Magazines
 CBLM
 Modules
 Trainees Record Book
 Training Regulation
 Achievement Chart
 Non Print Resources As per TR As per Remarks
Inventory
 CD’s
 USB drive
 videos
Resources for Skills practice of Competency #2

______________________________
 Supplies and Materials As per TR As per Remarks
Inventory
C. Food Supplies
 Nuts 2 packs 2 packs To be
Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
purchase
 Fresh fruits 10 kgs. 3 kgs. To be
purchase
 Jams 5 2 bottles To be
purchase
bottles
 Refined sugar 1 sack 1 sack
 Creams 3 gal 2 gal To be
purchase
D. Non food
 Piping bags 2 packs 1 pack To be
purchase
 Cake boxes 3 boxes 3 boxes To be
purchased
 Tools As per TR As per Remarks
Inventory
 Weighing scales (10 kg. capacity) 5 5
 Knives 15 15
 Peelers 10 10
 Measuring spoons, sets 5 5
 Measuring cups (solid) 5 5
 Measuring cups (liquid) 5 5
 Clocks/timer 2 2
 Mixing bowls, stainless steel 15 15
 Hard plastic chopping boards 10 10
 Saucepan, stainless steel 10 10
 Grater 10 10
 Baking pans 10 10
 Spoons, wooden 15 15
 Spoon, basting 10 10
 Food tongs 10 10
 Double broiler 2 2
 Pastry tip 5 5

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
 Wire whisks 10 10
 Spatulas 10 10
 Rubber Scraper 10 10
 Turn tables 5 5
 Equipment As per TR As per Remarks
Inventory
 Oven 1 1
Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance.

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes
WORKSHOP LAYOUT
In Bread and Pastry Production NC II
SUPPORT SERVICE AREA TRAINER’S RESOURCE

CENTER
DISTANCE
LEARNING AREA CONTEXTUAL
LEARNING
Institutional
Practical Work Assessment
LABORATORY
Area Area
COMPUTER
LABORATORY
LEARNING
RESOURCE AREA
ENTRANCE
QUALITY Fire
Medicine Kit TRAINER’S AREA CONTROL AREA Extinguisher


BENDING L. SARIOL
Revision #
BIBLIOGRAPHY
Reference:
8. www.slideshare.com
9. https://www.google.com/search?
q=bread+and+pastry&tbm=isch&chips=q:bread+and+pastry,online_chi
ps:pastry+bakery+products:PLfjjHLm_K8%3D&hl=en&sa=X&ved=2ah
UKEwjcqfSJxNn_AhXQx6ACHdRtDCMQ4lYoA3oECAEQLg&biw=1349
&bih=657#imgrc=U-FONBhfopqmEMen.m.wikibooks.org/Alcohol/
Spirit#Cachaça
10. https://cakebycourtney.com/essential-cake-decorating-tools/
https://makezine.com/2010/03/12/
in_the_kitchen_with_jarod_make/
11. https://www.terracestandard.com/life/its-a-piece-of-cake-to-
decorate/pinkmonkey.com/studyguides/subjects/biology-edited/
chap5/b05601.asp
12. https://en.wikipedia.org/wiki/Cake_decorating
13. https://www.cakeflix.com/cake-decorating-crucial-industry/
#:~:text=Cake%20decorating%20is%20a%20skill,range%20from
%20flavor%20to%20design.www.definitions.net/definition/
lactic+acid+fermentation
14. https://howtoiceacake.com/cake-decorating-tools/

Date Revised:
PRODUCTION NC by:
II
Compiled by:
presenting
gateaux, tortes
and cakes

Plan Training Session

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Plan Training Session

Uploaded by

Copyright:

Available Formats

Sector : HEALTH, SOCIAL, AND OTHER COMMUNITY

DEVELOPMENT SERVICES SECTOR

Qualification Title: HEALTH CARE SERVICES NC II

Unit of Competency: PREPARE AND MAINTAIN BEDS

Module Title: PREPARING AND MAINTAINING BEDS

Technical Education & Skills Development Authority

Date Compiled: Document No.

Language, Average grade in: Average grade in:

Cultural and Ethnicity/culture:

Education & Highest Educational Attainment:

Date Compiled: Document No.

Previous List down trainings related to Health Care

Special courses Other courses related to TM

Learning styles a. Visual - The visual learner takes mental

c. Auditory- a learner who has the ability to

Date Compiled: Document No.

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

Date Compiled: Document No.

Form 1.2: Evidence of Current Competencies acquired related to

Current competencies Proof/Evidence Means of validating

Date Compiled: Document No.

From the accomplished Self-Assessment Check (Form 1.1) and

Form 1.3 Summary of Current Competencies Versus Required

Required Units of Current Training

3.2 Assist with patient 3.2 Assist with

Date Compiled: Document No.

Form No. 1.4: Training Needs

Training Needs Module Title/Module of

Date Compiled: Document No.

Sector : HEALTH, SOCIAL, AND OTHER COMMUNITY

Preparing and Maintaining Compiled by: Page 11 of 121

Combination The Trainer will perform: The Trainees The Trainees

Preparing and Maintaining Compiled by: Page 12 of 121

Preparing and Maintaining Compiled by: Page 13 of 121

Preparing and Maintaining Compiled by: Page 14 of 121

Preparing and Maintaining Compiled by: Page 15 of 121

Preparing and Maintaining Compiled by: Page 16 of 121

Combination Trainer will Trainees will Perform: The trainer CBLM

Preparing and Maintaining Compiled by: Page 17 of 121

Preparing and Maintaining Compiled by: Page 18 of 121

Combination Trainer will Trainees will Perform: The trainer CBLM

Date Compiled: Document No.

Preparing and Maintaining Compiled by: Page 19 of 121

Preparing and Maintaining Compiled by: Page 20 of 121

Date Compiled: Document No.

Preparing and Maintaining Compiled by: Page 21 of 121

Date Compiled: Document No.

Preparing and Maintaining Compiled by: Page 22 of 121

No. Unit of Competency Module Title Code

Prepare and produce Preparing and producing TRS741379

Prepare and produce Preparing and producing TRS741380

Prepare and present Preparing and

Prepare and display Preparing and TRS741344

BREAD AND Date Compiled: Document No.

UNIT OF COMPETENCY: Prepare and present gateaux, tortes and cakes

MODULE TITLE : Preparing and presenting gateaux, tortes and

NOMINAL DURATION: 10 hours

4. Appropriate equipment are used according to required pastry and

BREAD AND Date Compiled: Document No.

BREAD AND Date Compiled: Document No.

BREAD AND Date Compiled: Document No.

BREAD AND Date Compiled: Document No.

Learning Activities Special Instructions