Professional Documents
Culture Documents
Characteristics of learners
Previous Certificates
experience with a. COC Certificate of Competency
the topic b. NC II
c.
Number of years as a competency trainer
______
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.
Learning Outcomes:
1. Prepare iced petit fours
2. Prepare fresh petit fours
3. Prepare marzipan petit fours
4. Prepare caramelized petit fours
5. Display petit fours
6. Store petit fours
A. Introduction
This module Covers the knowledge, skill and attitude required to be able to prepare and display petit fours to a level of high and
consistent quality.
B. Learning Activities
1. Prepare iced petit fours
Learning
Methods Presentation Practice Feedback Resources Time
Content
3. Procedure in Self-paced instruction Perform task Answer Self- Compare to Information Sheet
making fondant sheet 4.1.3 Check 4.1.3 answer key
icing Self-Check (written
PPT Questioning, Providing 1
questions) and
Presentation quiz correct Hour
Discussion answer key
answers
4. Applied the Self-paced instruction Read Answer Self- Compare to Information Sheet
appropriate Information Check 4.1.4 answer key Self-Check (written
decors and Sheet 4.1.4 Questioning, Providing questions) and 4
designs Discussion quiz correct
PPT answer key Hour
Presentation answers s
Perform Job
Actual Demonstration Sheet 4.1.4 Refer to Job
Read Job
sheet
Sheet 4.1.4 Job Sheet
procedures
and
Date Developed: Document No.NTTA-TM1-01
October 2014 Issued by:
BREAD AND Date Revised:
PASTY Page 13 of 129
PRODUCTION NC NTTA
Developed by:
II Cherrybelle T.
Mangaya-ay Revision # 01
performance
criteria
2. Specify the Self-paced instruction Read Answer Self- Compare to Information Sheet
sweet paste Information Check 4.2.2 answer key
to be used Discussion with actual Self-Check (written
Sheet 4.2.2 Questioning, Providing
and fillings viewing questions) and
PPT quiz correct
answer key
Presentation Perform answers
Actual Application Operation Refer to Job
sheet 4.2.2 Job sheet
Read Job sheet
Trainees procedures
sheet 4.2.2 actual and
application in performance
making cakes criteria
putting
appropriate
fillings
3. Applied the Self-paced instruction Read Answer Self- Compare to Information Sheet
appropriate Information Check 4.2.3 answer key
garnishes, Discussion with film Self-Check (written
Sheet 4.2.3 Questioning, Providing
glazez and viewing questions) and
PPT quiz correct
finishes Perform answers
Date Developed: Document No.NTTA-TM1-01
October 2014 Issued by:
BREAD AND Date Revised:
PASTY Page 14 of 129
PRODUCTION NC NTTA
Developed by:
II Cherrybelle T.
Mangaya-ay Revision # 01
Actual Application Presentation Operation Refer to Job answer key
sheet 4.2.3 sheet
Trainees procedures
Read Job Job sheet
actual and
sheet 4.2.3
application in performance
cake making criteria
1.Specify flavor Self-paced instruction Read Answer Self- Compare to Information Sheet
and shape Information Check 4.3.1 answer key
Discussion with film Self-Check (written
quality marzipan Sheet 4.3.1 Questioning, Providing
viewing questions) and
PPT quiz correct
answer key
Presentation Perform answers
Actual Application Operation Refer to Job
sheet 4.3.1 Job sheet
Read Job sheet
Trainees procedures
sheet 4.3.1 actual and
application in performance
cake criteria
decorating
1. Identify the Self-paced instruction Read Answer Self- Compare to Information Sheet
specification of Information Check 4.4.1 answer key
fresh fruits Discussion with film Self-Check (written
Sheet 4.4.1 Questioning, Providing
needed to viewing questions) and
PPT quiz correct
caramelized answer key
Presentation Perform answers
with actual Operation
viewing of the sheet 4.4.1
equipments
2. identify the Self-paced instruction Read Answer Self- Compare to Information Sheet
specification of Information Check 4.4.2 answer key
dried fruits Discussion with film Self-Check (written
Sheet 3.4.2 Questioning, Providing
needed viewing questions) and
PPT quiz correct
answer key
Presentation Perform answers
Actual Application Operation Refer to Job sheet Job sheet
Read Job sheet 4.4.2 procedures and
sheet 4.4.2 Trainees performance
actual criteria
application in
cake making
3.Identify the Self-paced instruction Read Answer Self- Compare to Information Sheet
kinds of sugar to Information Check4.4.3 answer key
caramelized Discussion with film Self-Check (written
Sheet 4.4.3 Questioning, Providing
viewing questions) and
PPT quiz correct
answer key
Perform answers
Date Developed: Document No.NTTA-TM1-01
October 2014 Issued by:
BREAD AND Date Revised:
PASTY Page 16 of 129
PRODUCTION NC NTTA
Developed by:
II Cherrybelle T.
Mangaya-ay Revision # 01
Actual Application Presentation Operation Refer to Job sheet Job sheet
sheet 4.4.3 procedures and
Read Job
Trainees performance
sheet 4.4.3
actual criteria
application in
cake making
1.Identify the Self-paced instruction Read Answer Self- Compare to Information Sheet
kinds of Information Check 4.5.1 answer key
receptacles for Discussion with film Self-Check (written
Sheet 4.5.1 Questioning, Providing
petits fours viewing questions) and
PPT quiz correct
answer key
Presentation Perform answers
Actual Application Operation Refer to Job sheet Job sheet
Read Job sheet 4.5.1 procedures and
sheet 4.5.1 Trainees performance
actual criteria
application in
proper
storage of
cake products
2.Display petits Self-paced instruction Read Answer Self- Compare to Information Sheet
fours creatively Information Check 4.5.2 answer key
to enhance Discussion with film Self-Check (written
Sheet 4.5.2 Questioning, Providing
customer appeal viewing questions) and
PPT quiz correct
answer key
Presentation Perform answers
Actual Application Operation Refer to Job sheet Job Sheet
Read Job sheet 4.5.2 procedures and
sheet 4.5.2 Trainees performance
actual criteria
application in
proper
storage of
cake products
1.Tips on storing Self-paced instruction Read Answer Self- Compare to Information Sheet
petit fours Information Check 4.6.13 answer key
Discussion with film Self-Check (written
Sheet 4.6.1 Questioning, Providing
viewing questions) and
PPT quiz correct
answer key
Presentation Perform answers
Actual Application Operation Refer to Job sheet Job sheet
Read Job sheet 4.6.1 procedures and
sheet 4.6.1 Trainees performance
actual criteria
application in
proper
storage of
cake products
2. Identify the Self-paced instruction Read Answer Self- Compare to Information Sheet
proper Information Check 4.6.2 answer key
temperature Discussion with film Self-Check (written
Sheet 4.6.2 Questioning, Providing
needed viewing questions) and
PPT quiz correct
answer key
Presentation Perform answers
Actual Application Operation Refer to Job sheet Job sheet
Read Job sheet 4.6.2 procedures and
sheet 4.6.2 Trainees performance
actual criteria
application in
proper
C. Assessment Plan:
a. Formative:
1. Written Test
2. Questioning
3. Performance Test
b. Summative:
1. Demonstrations and Questioning
3. Written Test
D. Teacher’s Self-Reflection of the Session
Prepared by:
Cherrybelle T. Mangaya-ay+
List of Competencies
MODULE DESCRIPTOR:
The module covers the knowledge, skill and attitude required to be able to
prepare and display petit fours to a level of high and consistent quality.
NOMINAL DURATION:
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
LO 1. Prepare ice petit fours
LO 2. Prepare fresh petit fours
LO 3. Prepare marzipan petit fours
LO 4. Prepare caramelized petit fours
LO 5. Display petit fours
LO 6. Store petit fours
ASSESSMENT CRITERIA:
ASSESSMENT CRITERIA:
1. Sponges and bases are prepared, cut and assemble according to
standard recipes and enterprise requirements and practices.
2. Fillings are prepared with the required flavors and consistency.
3. Fondant icing is brought in accordance with the required temperature
and established standards operating procedures.
4. Decorations are designed and used in accordance with the
establishment standards and procedure.
CONDITIONS:
Personal Protective
equipment
Small hand tools
Measuring equipment
Set of knives
Rolling Pin
Decorative cutters
Molder
Pots and pans
Pre-requisite:
2. Common competencies.
Develop and update industry knowledge
Observe workplace hygiene procedures
Perform computer operations
Perform workplace and safety practices
Provide effective customer service
ASSESSMENT METHODS:
Oral-recitation
Written examination
Direct observation
Learning Outcome 1:
PREPARE ICE PETIT FOURS
Learning Activities Special Instructions
1. Read Information sheet 4.1-1
on types and kinds of sponge
cake and bases.
2. Answer Self-Check 4.1-1 In this learning outcome you shall
read and understand the information
3. Compare answer with Answer sheet and check yourself by
key 4.1-1 answering the shelf checks to ensure
4. Perform Task sheet 4.1-1 on that knowledge and information are
the main ingredients used for acquired.
cakes
5. Evaluate your output using This LO will help you to identify and
performance criteria perform the following;
Read Information sheet 4.1-2 1. Types and kinds of sponge and
on types and kinds of sponge bases
cake and bases.
2. Different kinds of fillings
6. Answer Self-Check 4.1-2
3. Making fondant icing
7. Compare answer with Answer 4. Appropriate decors and design
key 4.1-2
8. Perform Task sheet 4.1-3 on
the main ingredients used for
cakes
After doing all activities of this LO,
you are ready to proceed to the
9. Evaluate your output using
next LO on preparing fresh fruits
performance criteria
petit fours..
Perform Task sheet 4.1-4 on
the Procedure in Making
Fondant Icing
10. Evaluate your output
using performance criteria
1. Perform Job Sheet 4.1-4 on
Prepare and Display Petit four
These are notable more for what they are missing than for what they
contain: They usually do not include fat, such as butter or oil, and they do
by whipping the eggs or egg whites. The air whipped into the eggs expands
during baking, causing these cakes to rise on their own without baking
powder. However, the success of this method depends on not deflating the
eggs after whipping them. To this end, dry ingredients are usually sifted over
and gently folded in, and fat is often avoided, as it would weigh down the
foamy batter. This method produces extremely light, airy cakes with a
spongy texture but generally less flavor and moisture than butter and oil
cakes.
Multiple Choices:
Choose the best answer. Write the letter of your choice to your answer sheet.
but generally less flavor and moisture than butter and oil cakes.
a) Sponge Cake
b) Butter Cake
c) Chiffon Cake
2 In making Angel Cake what are the results when whites are whipped with
sugar until very firm before the flour is gently folded?
a) resulting in a snowy-white, airy, and delicate cake
b) resulting in a snowy-white, dry, and delicate cake
c) resulting in a snowy-white, hard, and delicate cake
4. A kind of base that is sweet and best for gifts giving of lovers.
a) Chocolate
b) candy
c) Bubblegum
5. It is a type of biscuit traditionally made from one part white sugar, two
parts butter, and three parts flour (by weight).
a) Cookies
b) Choux pastry
c) Shortbread
6. The ingredients that makes the bake product soft and tender.
a) Milk
b) Shortening
c) Egg
8. This type of sponge cake is made with whole eggs rather than just egg
whites.
a) Angel Cake
b) Genoise
c) Chiffon Cake
10. This type of sponge cake contains both egg whites and yolks, but, unlike
in genoise, the whites and yolks are whipped separately
and then folded back together.
a) sponge
b) genoise
c) biscuit
1. A
2. A
3. C
4. A
5. C
Date Developed: Document No.NTTA-TM1-01
October 2014 Issued by:
BREAD AND Date Revised:
PASTY Page 34 of 129
PRODUCTION NC NTTA
Developed by:
II Cherrybelle T.
Mangaya-ay Revision # 01
6. C
7. B
8. B
9. A
10. C
Performance Objective:
Given the prepare sponge and base the students will be able to cut the
desired shape and assemble.
Date Developed: Document No.NTTA-TM1-01
October 2014 Issued by:
BREAD AND Date Revised:
PASTY Page 35 of 129
PRODUCTION NC NTTA
Developed by:
II Cherrybelle T.
Mangaya-ay Revision # 01
Supplies/Materials :Prepared sponge cake and base
Steps/Procedure:
Assessment Method:
Oral-recitation
Written examination
Direct observation
CRITERIA
YES NO
Did you….
Learning Objectives:
After reading this Information Sheet, you must be able to:
1. Identify the filings for different type of sponge and bases.
2. Specify the kinds of fillings and ingredients.
2 cups milk
6 egg yolks
1 pinch sa
Almond Filling
5 teaspoons cornstarch
1 cup milk
2 eggs
4 tablespoons all-purpose
flour
1 egg
1 tablespoon butter
Strawberry filling
2 pounds fresh
strawberries, hulled
3 eggs
3 lemons, zested
6 egg whites
1 tablespoon vanilla
extract(optional)
2 (1 ounce)
squaresunsweetened
chocolate, chopped
3 egg yolks
2 teaspoons rum
NOTE:
Always use a flavored syrup (Simple Syrup or Brandy Simple Syrup, for
example) to soak your sponge cake layers. Use a pastry brush and be
generous.
Once you've applied the syrup, you can spread on the filling: jams,
buttercreams, lemon curd, and raspberry curd all make delicious fillings.
Multiple Choices:
1. It is the artificial flavoring added in Chocolate butter cream fillings.
a. water
b. vanilla
c.rum
4. What utensils are used to brush the corn syrup before adding the filling?
a.toothbrush
b.hairbrush
c.pastry brush
a.sweet butter
b.salty butter
c.unsalted butter
ingredients.
a. Sugar
b.milk
c.butter
a.3 T
b.4 T
c.5 T
a.1/2
b.1/3
c.1/4
a. Flavoring
b.sweetener
c.fats
a.lemon curd
b.strawberry
c.pastry cream
Performance Objective:
Given the steps and ingredients the trainee should be able to apply the
methods in fondant icing making.
Steps/Procedure:
Ingredients
1 tablespoon glycerin
Assessment Method:
Oral-recitation
Written examination
Direct observation
CRITERIA
YES NO
Did you….
Performance Objective:
Given the steps and ingredients the trainee should be able to apply the
methods in fondant icing making.
Steps/Procedure:
Ladle the fondant icing glaze or chocolate mixture slowly to the cake
Decorate your covered cakes with small candies, edible flowers , crystallized
candy, sprinkles and flakes coconut.
Assessment Method:
Oral-recitation
Written examination
Direct observation
CRITERIA
YES NO
Did you….
Equipment : Gas range, mixing bowl, wire whisk, industrial mixer or hand mixer,
rubber scraper, knife, cookie cutter,.pastry bag, rolling pin, plates and cupcake
stand.
Steps/Procedure:
Assessment Method:
Oral-recitation
Written examination
Direct observation
CRITERIA
YES NO
Did you….
Evidence Plan
Portfolio
Written
The evidence must show that the trainee…
Procedure in making
fondant icing
1 1 2 4(10%)
---------------------4. This type of sponge cake is made with whole eggs rather
than just egg whites, which gives it a richer flavor than angel food cake.
2. There are often times that we are lack with some engredients in some
preparations due to out of stock or the distance of buying this
product, For example you would like to make fondant glaze and you
notice that corn syrup bottle is empty and is not available in stores.
Given the situation, how are you going to find a substitute for corn
syrup?
9. T 9. M a r s h m a l l o w f o n d a n t i c i n g
1. Arranged neatly and in rows, neat uncluttered, clean and tidy display
General Instruction:
Prepare the equipment, tools and materials needed before performing the
performance demonstration. Please refer to the working drawing
provided.
Specific Instruction:
2. Allow your cake to cool. Using a cake leveler, slice off a very thin
layer of cake off the top. If you have a steady hand, you can do this
freehand.
3. Cut the cake in half vertically and horizontally – so that you end up
with 4 smaller 4.5″X 6.5″ rectangular cakes
4. Top with the second layer and repeat. Place the final layer on top, and
soak that with a little bit of liqueur also.
6. Frost the top of the cake with a thin layer of frosting, then wrap in foil
and freeze overnight. (Make sure you don’t skip this step! You want the
cake to be frozen so that it is easier to cut and holds together when your pour
the fondant over it.) Repeat with the remaining 3 sections of cake – feel free
to use other flavors and mix it up if you like.7. Pour into ungreased 10-inch
(25 cm) tube pan.
8. The next day, take one section of cake out of the freezer, and using a
clean ruler as a guide, mark off a one-inch grid pattern. Cut off the sides,
then cut out the grid so that you end up with 12 one-inch squares with
smooth/straight edges. Set aside the cake scraps for a snack, then re-wrap
the cake squares in foil and put back in the freezer for at least another 30
minutes.
9. Add fondant glaze.
Date Developed: Document No.NTTA-TM1-01
October 2014 Issued by:
BREAD AND Date Revised:
PASTY Page 71 of 129
PRODUCTION NC NTTA
Developed by:
II Cherrybelle T.
Mangaya-ay Revision # 01
10. Use a large spoon to scoop fondant over the square – several times –
making sure you coat all sides. Let the excess fondant drain off. (You will
get a few crumbs in the fondant – but most will slide right off and will not
show up in your final product.) Microwave for 15 seconds every so often to
loosen up the fondant if it gets too thick, and whisk often. If you want to
tint your fondant for a section of cake, put some of the fondant into a
glass Pyrex measuring cup and stir in 1 drop of food coloring. You may
have to microwave for a few seconds more often, as the smaller quantity will
get thick faster.
11. Use a skewer to push the petit four off the dipping fork onto a wire rack
to set. Let your Petit Fours rest on a rack (oil the rack with a little bit of
vegetable oil to prevent sticking) until the coating has solidified
12. Once your petit fours are all coated, and the fondant is set – you can
decorate
13. Place your petit fours into small paper cupcake liners for a more elegant
presentation. Store in the refrigerator for up to 2-3 days
2.. What are the different shapes and sizes that can be used as bases for petit four
glace?
Safety Questions
3. How do you handle hot pans?
4. How will you maintain the sanitation when baking?
Contingency Questions
5. How will you substitute liquid ingredients like Corn syrup,
when it is out of stock?
6. What will you do f you if your gas range is run out gas
during actual exercise?
Job Role/Environment Questions
7. How will you dispose your garbage?
8. How will manage broken utensils in you workplace area?
Rules and Regulations
9. How will you exercise the proper hygiene procedure?
10. How will you exercise safety in work place area?
The candidate’s underpinning Satisfactory Not
knowledge was: Satisfactory
Model Answer
1. They may be midgets of the cake world, but petit fours are admired by
all for their flavorful, stunning sophistication. It’s no wonder the word
“petit” has often been corrupted into “petite” when referring to these little
delicacies. But you may wonder.
Bases that can be used for petit four glace.
Any of the following:
Sponge
Cake
Shortbread
Pastry
Chocolate
Marzipan
Choux pastry.
Here’s an eye-opener: a petit four is NOT necessarily a cake. The
expression is liberally used to encompasses any type of miniature
confection, be it éclairs, macaroons, ladyfingers, bonbons, or cookies.
Still, a square little cake draped in a smooth, glossy icing or glaze and
accented with a little decoration is the most commonly held image of a
petit four.
2. A small cake cut from sponge cake, etc. in any of various shapes and
decorated with icing.”
Spills can be very dangerous. A spill on the floor can cause people to
slip and get hurt. A spill on a counter can make utensils and bowls
slippery which can cause injury if the object is dropped or comes into
contact with the body. This is especially true for heavy bowls and
knives.
Take a page out of the fast food industry's sanitation regulations and
wipe down all hard surfaces after using them. Use hot water to which
a little bit of bleach has been added. This will remove dirt from the
surfaces and will disinfect those surfaces at the same time. Keeping a
clean kitchen is essential to the health of all those eating from that
kitchen.
10. Republic Act No. 6969 is also known Philippine Toxic Substances
and Hazardous and Nuclear Waste Act (PTCHNWA) – This Act
mandates the regulation, restriction, or prohibition of the importation,
manufacture, processing, sale, distribution, use, and disposal of
chemical substances and mixtures that present unreasonable risk
and/or injury to health and the environment.
Textbooks
Recipe Book
Manufacturer’s Manual
Non Print Resources As per
As per TR Remarks
Inventory
Video Clips
Pictures
Cake flour
Bread Flour
All-purpose
Sugar
Yeast
Butter
Margarine
Cooking oil
Lard
All-purpose cream
Whipping cream
Confectioner sugar
Knox gelatin
Flaked almonds
Chocolate chips
Chocolate, shredded
Cherries
Food colors
Tropical fruits
Cream cheese
Paper cups
Tulip paste
Sugar lace
Pineapple juice
Contreau
Tools As per
As per TR
Inventory
Sheet pans
Pie cutter
Rubber scrapper
Palette knife
Cake pillars
Ladles s/s
Scale 2, 10 kgs
Grater
Wooden spoons
Beaters
Wire whisk
Pie pan
Flour sifter
Strainer
Double boiler
Piping bags
Coupler
Equipment Remarks
Decker oven
Compressor
Dough cutter
Gas range
Upright freezer
Refrigerator
Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.
PTC – TUBIGON SHOP LAYOUT