Final Print - Copy

COMPETENCY BASED LEARNING MATERIALS
Sector : TOURISM SECTOR
Qualification Title BREAD AND PASTRY PRODUCTION NC II
Unit of Competency: Prepare and Produce Bakery Products
Module Title: Preparing and Producing Bakery Products
Ministry of Basic Higher and Technical Education

(MBHTE)
AL-MANI FARM MULTIPORFUSE COOPERATIVE
Guinibon Datu Abdullah Sangki Maguindnao Del Sur
Date Developed: Document No. BPPNCII-00-

BREAD AND November 23,2023 2023
PASTRY Date Revised: Issued by:
PRODUCTION AL-MANI FMPC
NCII LEARNING Page 1 of 191
Developed
by:SAJARAH M. SITE FOR
Plan Training ZACARIA AGRICULTURE
Session Revision # 01
PLAN
TRAINING
SESSION
Date Developed: Document No. BPPNCII-00-

BREAD AND November 23,2023 2023
PASTRY Date Revised: Issued by:
PRODUCTION AL-MANI FMPC
NCII LEARNING Page 2 of 191
Page 1 of 191
Developed
by:SAJARAH M. SITE FOR
Plan Training ZACARIA AGRICULTURE
Session Revision # 01
Technical Education and Skills Development Authority
AL-MANI FARM MULTIPURPOSE COOPERTIVE LEARNING SITE
Proper Guinibon, Datu Abdullah Sangki Maguindanao Del Sur
Name:___________________________ Date:_________________
Qualification:____________________
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. 96 to 100 a. 96 to 100
b. 91 to 95 b. 91 to 95
c. 86 to 90 c. 86 to 90
d. 81 to 85 d. 81 to 85
e. 75 to 80 e. 75 to 80
f. 70 to 74 f. 70 to 74
g. 69 and below g. 69 and below
Cultural and Ethnicity/culture:

language a. Maguindanaon
background
b. Christian
c. Maranao
d. Iranun
e. Tausog
f. IPs (please specify)____________
g. Chavacano
h. Others(please specify)_____________
Education & Highest Educational Attainment:
Date Developed:
Document No.AL-MANI
Bread and NOV, 23,2023 FMPC BPP-002023
pastry Date Revised: Issued
Production by:
NCII Developed by:
AL-MANI Page 3 of 191
Plan Sajarah M. FMC
Training Zacaria Revision #
Session 01
general a. Doctoral Graduate

knowledge b. With units in Doctoral Level
c. Masteral Graduate
d. with units in Master’s degree
e. College undergraduate
f. College Graduate
g. Senior/Junior High School Graduate
i. High School undergraduate
j. Elementary Graduate
k. Elementary undergraduate
l. Vocational Course (please specify _________)
a. m. Alternative Learning System (ALS)
Sex a. Male
b. Female
Age Your age: 31 Years old
Physical ability 1. Disabilities (if any please specify)
_____________________
2. Existing Health Conditions (Existing illness
if any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
a. Others(please specify) ___________________
Previous BREAD AND PASTRY PRODUCTION

experience with CERTIFICATES
the topic a. NC II Certificate
b. Certificate of Training
c. Community based training
d. Crast Course Training
e. Training Certificate Page 4 of 191
Date Developed:
Document No.AL-MANI
Production by:
NCII Developed by:
Plan Sajarah M. FMC
Session 01
Number of years as a competency training ______
Previous List down trainings related to BPP NCII

learning 1. Prepare and Produce Bakery Products
experience 2. Prepare and Produce Pastry Products
3. Prepare and Present Gateaux, Tortes and
Cakes
4. Prepare and Display Petits Fours
5. Present Dessert
National Certificates acquired and NC level

Training Level
completed BREAD AND PASTRY NCII
N/A
Special courses Other courses related to BPP NCII

a. Units in education
b. Master’s degree units in education
c. Others(please specify)
_____________N/A____________
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.
Date Developed:
Document No.AL-MANI
Production by:
NCII Developed by:
Plan Sajarah M. FMC
Session 01
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)
___________________________
Date Developed:
Document No.AL-MANI
Production by:
NCII Developed by:
Plan Sajarah M. FMC
Page 6 of 191
Session 01
AL-MANI FARM MULTIPURPOSE COOPERTIVE LEARNING SITE FOR AGRICULTURE
Proper Guinibon, Datu Abdullah Sangki Maguindanao Del Sur
Name:___________________________ Date:_________________
Qualification:____________________
FORM 1.1 SELF-ASSESSMENT CHECKLIST

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary
data or information which is essential in BREAD AND
PASTRY PRODUCTION NC II.
Please check the appropriate box of your answer to the questions below.
BASIC COMPETENCIES
CAN I…? YES NO
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1. Obtain and convey workplace information 
2. Participate in workplace meetings and discussions 
3. Complete relevant work-related documents 
2. WORK IN TEAM ENVIRONMENT
4. Describe team role and scope 
5. Identify one’s role and responsibility within a team 
6. Work as a team member 
3. PRACTICE CAREER PROFESSIONALISM
7. Integrate personal objectives with organizational 
goals
8. Set and meet work priorities 
9. Maintain professional growth and development 
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
10. identify hazards and risks 
11. Evaluate hazards and risks 
12. Control hazards and risks 
13. Maintain OHS awareness 
Date Developed:
Document No.AL-MANI
Production by:
NCII Developed by:
Plan Sajarah M. FMC
Session 01
COMM0N COMPETENCIES
CAN I…? YES NO
1. PERFORM WORK PLACE AND SAFETY PRACTICES Page 7 of 191
1. Follow workplace procedures for health, safety 
and security practices
2. Deal with emergency situations 
3. Deal with emergency situations 
2. PROVIDE EFFECTIVE CUSTUMER SERVICE
1. Greet customer 
2. Identify customer needs 
3. Deliver service to customer 
4. Handle queries through telephone, fax machine,
internet and email
5. Handle complaints, evaluation and
recommendations
3. OBSERVE WORK PLACE HYGIENE PROCEDURES
1. Follow hygiene procedures 
2. Identify and prevent hygiene risks 
4. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
1. Seek information on the industry 
2. Update industry knowledge 
5. PERFORM COMPUTER OPERATIONS
1. Plan and prepare for task to be undertaken 
2. Input data into computer 
3. Access information using computer 
4. Produce/output data using computer system 
5.Maintain computer equipment and systems 
Date Developed:
Document No.AL-MANI
Production by:
NCII Developed by:
Plan Sajarah M. FMC
Session 01
CORE COMPETENCIES
CAN I…? YES NO
1. PREPARE AND PRODUCE BAKERY PRODUCTS
1. Prepare bakery products Page 8 of
191
2. Decorate and present bakery products 
3. Store bakery products 
2. PREPARE AND PRODUCE PASTRY PRODUCTS
1. Prepare pastry products 
2. Decorate and present pastry products 
3. Store pastry products 
3. PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
1. Prepare sponge and cakes 
2. Prepare and use fillings 
3. Decorate cakes 
4. Present cakes 
5. Store cakes 
4. PREPARE AND DISPLAY PETITS FOURS
1. Prepare iced petits fours 
2. Prepare fresh petits fours 
3. Prepare marzipan petits fours 
4. Prepare caramelized petits fours 
5.Display petits fours 
6.Store petits fours 
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 Developed:
Document No.AL-MANI
Production by:
NCII Developed by:
Plan Sajarah M. FMC
Session 01
AL-MANI FARM MULTIPURPOSE COOPERTIVE LEARNING SITE FOR AGRICULTURE
Guinibon, Datu Abdullah Sangki Maguindanao Del Sur
Name:___________________________ Date:_________________
Page 9 of 191
Qualification:____________________
Evidences/Proof of Current Competencies(Sample)

Form 1.2: Evidence of Current Competencies acquired related to Job/Occupation
Current competencies Proof/Evidence Means of validating
BASIC COMPETENCIES
1.1 Obtain and convey workplace Certificate of Achievement Submitted
information Authenticated copy
on Certificate of
Achievement
1. 2. Participate in workplace Certificate of Achievement Submitted
meetings and discussions Authenticated copy
on Certificate of
Achievement
1.3. Complete relevant work- Certificate of Achievement Submitted
related documents Authenticated copy
on Certificate of
Achievement
2.1 Describe team role and Certificate of Achievement Submitted
scope Authenticated copy
on Certificate of
Achievement
2.2 Identify one’s role and Certificate of Achievement Submitted
responsibility within a Authenticated copy
team on Certificate of
Achievement
2.3 Work as a team member Certificate of Achievement Submitted
Authenticated copy
on Certificate of
Date Developed:
Document No.AL-MANI
Production by:
NCII Developed by:
Plan Sajarah M. FMC
Session 01
Page 10 of 191
Achievement
1. Integrate personal objectives Certificate of Achievement Submitted
with organizational goals Authenticated copy
on Certificate of
Achievement
2. Set and meet work priorities Certificate of Achievement Submitted
Authenticated copy
on Certificate of
Achievement
3. Maintain professional Certificate of Achievement Submitted
growth and development Authenticated copy
on Certificate of
Achievement
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
1. identify hazards and risks Certificate of Achievement Submitted
Authenticated copy
on Certificate of
Achievement
2. Evaluate hazards and risks Certificate of Achievement Submitted
Authenticated copy
on Certificate of
Achievement
3. Control hazards and risks Certificate of Achievement Submitted
Authenticated copy
on Certificate of
Achievement
4. Maintain OHS awareness Certificate of Achievement Submitted
Authenticated copy
on Certificate of
Achievement
COMMON COMPETENCIES
1. PERFORM WORK PLACE AND SAFETY PRACTICES
1. Follow workplace Certificate of Achievement Submitted
procedures for health, Authenticated copy
safety and security on Certificate of
practices Achievement
2. Deal with emergency Certificate of Achievement Submitted
situations Authenticated copy
Date Developed:
Document No.AL-MANI
Production by:
NCII Developed by:
Plan Sajarah M. FMC
Session 01
Page 11 of 191
on Certificate of
Achievement
3. Deal with emergency Certificate of Achievement Submitted
situations Authenticated copy
on Certificate of
Achievement
1. Greet customer Certificate of Achievement Submitted
Authenticated copy
on Certificate of
Achievement
2. Identify customer needs Certificate of Achievement Submitted
Authenticated copy
on Certificate of
Achievement
3. Deliver service to Certificate of Achievement Submitted
customer Authenticated copy
on Certificate of
Achievement
1. Follow hygiene Certificate of Achievement Submitted
procedures Authenticated copy
on Certificate of
Achievement
2. Identify and prevent Certificate of Achievement Submitted
hygiene risks Authenticated copy
on Certificate of
Achievement
1. Seek information on the industry Certificate of Achievement Submitted
Authenticated copy
on Certificate of
Achievement
2. Update industry knowledge Certificate of Achievement Submitted
Authenticated copy
on Certificate of
Achievement
Date Developed:
Document No.AL-MANI
Production by:
NCII Developed by:
Plan Sajarah M. FMC
Session 01
Page 12 of 191
1. Plan and prepare for task to Certificate of Achievement Submitted
be undertaken Authenticated copy
on Certificate of
Achievement
2. Input data into computer Certificate of Achievement Submitted

Authenticated copy
on Certificate of
Achievement
3. Access information using Certificate of Achievement Submitted

computer Authenticated copy
on Certificate of
Achievement
4. Produce/output data using Certificate of Achievement Submitted
computer system Authenticated copy
on Certificate of
Achievement
5. .Maintain computer equipment Certificate of Achievement Submitted
and systems Authenticated copy
on Certificate of
Achievement
CORE COMPETENCIES
4. Prepare pastry products Certificate of Submitted
Achievement Authenticated
copy of
Certificate of
Achievements
5. Decorate and present Certificate of Submitted
pastry products Achievement Authenticated
copy of
Certificate of
Achievements
6. Store pastry products Certificate of Submitted
copy of
Certificate of
Achievements
Date Developed:
Document No.AL-MANI
Production by:
NCII Developed by:
Plan FMC Page 13 of 191
Sajarah M.
Session 01
6. Prepare sponge and cakes Submitted
Certificate of Achievement Authenticated copy
of Certificate of
Achievements
7. Prepare and use fillings Certificate of Achievement Submitted
Authenticated copy
of Certificate of
Achievements
8. Decorate cakes Certificate of Achievement Submitted
Authenticated copy
of Certificate of
Achievements
9. Present cakes Certificate of Achievement Submitted
Authenticated copy
of Certificate of
Achievements
10. Store cakes Certificate of Achievement Submitted
Authenticated copy
of Certificate of
Achievements
1. Prepare iced petits fours Certificate of Submitted
copy of
Certificate of
Achievement
2. Prepare fresh petits fours Certificate of Submitted
copy of
Certificate of
Achievement
3. Prepare marzipan petits Certificate of Submitted
fours Achievement Authenticated
copy of
Certificate of
Achievement
4. Prepare caramelized petits Certificate of Submitted
fours Achievement Authenticated
copy of
Date Developed:
Document No.AL-MANI
Production by:
NCII Developed by:
Plan Sajarah M. FMC Page 14 of 191
Session 01
Certificate of
Achievement
5.Display petits fours Certificate of Submitted
copy of
Certificate of
Achievement
Date Developed:
Document No.AL-MANI
Page 15 of 191
Production by:
NCII Developed by:
Plan Sajarah M. FMC
Session 01
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 Summaries of Current Competencies versus Required Competencies (Sample)
Required Units of Current Competencies Training
Competency/Learning Gaps/Requirements
Outcomes based on CBC
BASIC COMPETENCIES
1.1 Obtain and convey 1.1 Obtaining and
workplace conveying workplace
information information
1.2 Participate in 1.2 Participating in
workplace meetings workplace meetings and
and discussions discussions
1.3 Complete relevant 1.3 Completing relevant
work-related work-related documents
documents
2.1 Describe team role 2.1 Describe team role
and scope and scope
2.2 Identify own role and 2.2 Identifying own role
responsibility within and responsibility within
team team
2.3 Work as a team 2.3 Working as a team
member member

3.1 Integrate personal 3.1 Integrating personal
objectives with objectives with
organizational goals organizational goals
3.2 Set and meet work 3.2 Set and meet work
priorities priorities
3.3 Maintain 3.3 Maintaining
professional growth professional growth and
Date Developed:
Document No.AL-MANI
Production by: Page 16 of 191
NCII Developed by:
Plan Sajarah M. FMC
Session 01
and development development
4.PRACTICE OCCUPATIONAL HELATH AND SAFETY PROCEDURES
4.1 Identify hazards and 4.1 Identifing hazards and
risks risks
4.2 Evaluate hazards and 4.2 Evaluating hazards
risks and risks
4.3 Control hazards and 4.3 Controling hazards
risks and risks
4.4 Maintain OHS 4.4 Maintaining OHS
awareness awareness
COMMON COMPETENCIES
1. PERFORM WORK PLACE AND SAFETY PRACTICES
1. 1 Follow workplace 1. 1 Following workplace
procedures for health, procedures for health,
safety and security safety and security
practices practices
1.2 Deal with emergency 1.2 Dealing with
situations emergency situations
1.3 Deal with emergency 1.3 Dealing with
situations emergency situations
3.1 Greet customer 3.2 Greeting customer
3.2 Identify customer 3.2 Identifing customer
needs needs
3.2 Deliver service to 3.2 Delivering service to
customer customer
3.3 Handle queries 3.3 Handling queries
through telephone, through telephone, fax
fax machine, internet machine, internet and
and email email
3.4 Handle complaints, 3.4 Handle complaints,
evaluation and evaluation and
recommendations recommendations
3.5 Handle complaints, 3.5 Handle complaints,
evaluation and evaluation and
recommendations recommendations
Date Developed:
Document No.AL-MANI
Production by: Page 17 of 191
NCII Developed by:
Plan Sajarah M. FMC
Session 01
3.1 Follow hygiene 3.1 Follow hygiene
procedures procedures
3.2 Identify and prevent 3.2 Identify and prevent
hygiene risks hygiene risks
4.1 Seek information on 4.1 Seek information on
the industry the industry
4.2. Update industry 4.2. Update industry
knowledge knowledge
5.1 Plan and prepare for 5.1 Plan and prepare for
task to be undertaken task to be undertaken
5.2 Input data into 5.2 Input data into
computer computer
5.3 Access information 5.3 Access information
using computer using computer
5.4 Produce/output data 5.4 Produce/output data
using computer using computer system
system
5.5 Maintain computer 5.5 Maintain computer
equipment and equipment and systems
systems
CORE COMPETENCIES
1. PREPARE AND PRODUCE BAKERY PRODUCTS
1.1 Prepare bakery 1.1 Preparing bakery
products products
1.2. Decorate and 1.2 Decorating and
present bakery present bakery products
products
1.3 Store bakery 1.3 Storing bakery
products products
2.1 Prepare pastry 2.1 Preparing pastry
products products
Date Developed:
Document No.AL-MANI
Page 18 of 191
Production by:
NCII Developed by:
Plan Sajarah M. FMC
Session 01
2.2 Decorate and present 2.2 Decorating and
pastry products present pastry products
2.3 Store pastry products 2.3 Storing pastry

products
3.1 Prepare sponge and 3.1 Preparing sponge and
cakes cakes
3.2 Prepare and use 3.2 Preparing and use
fillings fillings
3.3 Decorate cakes 3.3 Decorate cakes
3.4 Present cakes 3.4 Presenting cakes
3.5 Store cakes 3.5 Storing cakes
4.1 Prepare iced petits 4.1 Preparing iced petits
fours fours
4.2 Prepare fresh petits 4.2 Preparing fresh petits
fours fours
4.3 Prepare marzipan 4.3 Preparing marzipan
petits fours petits fours
4.4 Prepare caramelized 4.4 Preparing

petits fours caramelized petits fours
4.5 Display petits fours 4.5 Displaying petits
fours
4.6 Store petits fours 4.6 Storing petits fours
Date Developed:
Document No.AL-MANI
Production by:
NCII Developed by:
Plan Sajarah M. FMC
Session 01
SESSION PLAN
Sector : Tourism
Qualification Title : Bread and Pastry Production NCII
Module Title : Preparing and Producing Bakery Products
Nominal Duration : 25 hours
Learning Outcomes:
At the end of this module the trainee should be able to:
LO 1: Prepare and producing bakery products
LO 2: Decorate and present bakery products
LO 3: Store bakery products
A. INTRODUCTION: This module covers the knowledge, skills and attitude required to be able to prepare and produce
a range of high-quality bakery products in commercial food production environment and hospitality establishment.
B. LEARNING ACTIVITIES
LO 1: Prepare bakery products
Learning Content Methods Presentation Practice Feedback Resources Time
Baking ingredients Modular/Self-pace Read information Answer self- CBLM

Compare 1 hrs.
and Accurate Lecture/ sheet 1.1-1 on check 1.1-1 answers to the
measurement of Discussion Accurate given answer
ingredients measurement key 1.1-1
Date Developed: Document No.AL-MANI FMPC BPP-002023
NOV, 23,2023 Issued by:
Date Revised:
Bread and pastry
Production NCII Developed by:
AL-MANI FMC
Page 20 of 191
Page 20 of 191
Plan Training Session Sajarah M. Zacaria Revision # 01
Laptop
. Projector
of ingredients
Film Viewing
View
multimedia
presentation Evaluate
On output using
the given
Perform task performance 1 hrs.
sheet criteria Utensils
1.1-1 Tools
Demonstration Checklist 1.1- Laboratory
On
1
measurement
Trainer
of
Demonstratio
ingredients
n
.
Types, kinds and Modular/Self-pace Read Information

classification of Sheet 1.1-2 on Answer Self Compare 1hrs.
Lecture/ CBLM
bakery products Types, kinds and check 1.1-2 on answers to the
Discussion
classification given answer
of key 1.1-2
bakery Laptop
products Projector

Date Revised:
Bread and pastry
AL-MANI FMC
Page 21 of 191

Film Viewing
Discussion View Multimedia
presentation.
Read information CBLM 2 hrs

Baking Techniques Modular/Self-pace sheet 1.1-3 on Answer self-
and Guidelines Baking Compare
Lecture/ check 1.1-3
Techniques and answers to the
Discussion Guidelines given answer
key 1.1-3
Laptop
Projector
View
multimedia
presentation
Film Viewing
On
Baking
Techniques and
Guidelines Evaluate
output using
Perform task the given Utensils
sheet performance Tools
1.1-3 criteria Laboratory
Demonstration On Baking
Techniques Checklist 1.1-
Trainer
Demonstration and 3
Guidlines
.

Date Revised:
Bread and pastry
AL-MANI FMC
Page 22 of 191

Baking tools and Modular /self- Read
equipment and Compare 1.
paced Information Answer Self CBLM
their uses check 1.1-4 on answers to the hour
Lecture/ Sheet 1.1-4 on .
Baking tools given answer
Discussion Baking tools and
equipment and and key 1.1-4
their uses equipment and
their uses
Laptop
View Projector
Film Viewing Multimedia
Discussion presentation
Bake bakery Modular /self- Read

products Compare 30
paced Information Answer CBLM
Self answers to the munet
Lecture/ Sheet 1.1-5 on
check given answer s
Discussion bakery product. key 1.1-5
1.1-5
on
Bake
bakery
products
Laptop
View Projector
Date Revised:
Bread and pastry
AL-MANI FMC
Page 23 of 191

Film Viewing Multimedia
presentation
Utensils 2
Evaluate Tools/ hours
output using equipment
the given Laboratory
Demonstration . performance
Perform task criteria
sheet checklist1.1-5
1.1-5
LO 2: Decorate and present bakery products
preparing fillings and Modular self- Read information Answer self- Compare CBLM 1.5
coating/icing, glazes paced sheet 1.2-1 on check 1.2-1 answers to the hrs.
and Decorations Preparing fillings given answer
according to standard and coating/icing, key 1.2-1
recipes glazes, standard
and decoration
according to
standard recipes.
Demonstration Watch video related Perform jab Laboratory 3 hrs.

to preparing fillings sheet 1.2-1 on 2 evaluate : mixers

Date Revised:
Bread and pastry
AL-MANI FMC
Page 24 of 191

and coating/ icing, preparing output using measuring
glazes, and fillings and the given cups ,spoo
decoration coating/icing, recipeis ns and
According to glazes and bowls
standard. Decorations
according to
standard
recipes
R
Fill and decorate Modular self- Read information Answer self- Compare CBLM
bakery products 1.5
paced sheet 1.2-1on Fill check 1.2-2 answers to the hrs.
and decorate given answer
bakery products key 1.2-2
Laborator
Demonstration Watch video related Perform task evaluate y: bowls 3 hrs.
to Fill and decorate sheet 1.2- 2 on output using pastry
bakery products Fill and the given bags
decorate performance pastry tips
bakery criteria cake
products checklist 1.2-2 smoother
rubber
scraper
Present baked Modular self- Read information Answer self- Compar CBLM
products according 1.5
paced sheet 1.2-3on check 1.2-3 e
to standards and hrs.
procedure Present baked answer
products according s to the
Date Revised:
Bread and pastry
AL-MANI FMC
Page 25 of 191

to standards and given
procedure answer
key 1.2-
2
Demonstration Watch video related

perform Evaluate Laboratory: 3 hrs.
to filling and task output using bowls
decorating bakery sheet the given pastry
products 1.2-.3 performance bags
on criteria pastry
Present checklist 1.2-3 tips
baked cake
product smooth
s er
accordi rubber
ng to scraper
standar
ds and
procedu
re
LO 3: Store bakery products
Storing bakery Modular self- . Read Answer self- CBLM

products according information sheet Compare 1.5
paced check 1.3-1 ,
to standard and 1.3-1 on Storing answers to the hrs.
procedures bakery products given answer
Date Revised:
Bread and pastry
AL-MANI FMC
Page 26 of 191

according to key 1.3-1
standard and
procedures
1.5
Select appropriate Modular self- Read information Answer self- CBLM hrs.
packaging Compare
paced sheet 1.3-2 on check 1.3-2 answers to the
Select appropriate given answer
packaging key 1.3-2
C. ASSESMENT PLAN
 Writing examination
 Observation
 Demonstration with Oral Questioning ( following protocol)
D. TEACHER’S SELF-REFLECTION OF THE SESSION

As I have observed, the learners are able to effectively understand the given module. The learner are very eager to
practice what they have learned in the module.

Date Revised:
Bread and pastry
AL-MANI FMC
Page 27 of 191

Competency Based Learning Materials
Sector : TOURISM SECTOR
Qualification Title BREAD AND PASTRY PRODUCTION NC II
Module Title: Preparing and Producing Bakery Products
Date Developed:
Document No.AL-MANI
Production by:
NCII Developed by:
Plan Sajarah M. FMC
Session 01
HOW TO USE THIS COMPETENCY BASED LEARNING
MATERIAL
Welcome to the module in BREAD AND PASTRY PRODUCTION NCII

QUALIFICATION. This module contains training materials and activities for
you to complete.
The unit of competency “Prepare and Produce Bakery Products”
contains knowledge, skills and attitude required for TRAINEES.
You are required to go through, a series of learning activities in order
to complete each learning outcome of the module. In each learning outcome
are Information Sheet, Self-Checks, Task Sheets and Job Sheets. Follow
these activities on your own. If you have questions, don’t hesitate to ask
your facilitator for assistance.
The goal of this course is the development of practical skills in
supervising work-based training. Tools in planning, monitoring and
evaluation of work-based training shall be prepared during the workshop to
support in the implementation of the training program.
This module is prepared to help you achieve the required competency,
in “BREAD AND PASTRY PRODUCTION NCII”.
This will be the source of information for you to acquire knowledge
and skills in this particular competency independently and at your own
pace, with minimum supervision or help from your facilitator.
Remember to:
 Work through all the information and complete the activities in each
section.
 Read information sheets and complete the self-check. Answer keys are
included in this package to allow immediate feedback. Answering the
self-check will help you acquire the knowledge content of this
competency.
 Perform the task sheets and job sheets until you are confident that
your output conforms to the performance criteria checklist that
follows the sheets.
 Submit outputs of the task sheets and job sheets to your facilitator for
evaluation and recording in the Accomplishment Chart. Outputs shall
serve as your portfolio during the institutional competency evaluation.
Date Developed:
Document No.AL-MANI
Production by:
NCII Developed by:
Plan Sajarah M. FMC
Session 01
A certificate of achievement will be awarded to you after passing the
evaluation. You must pass the institutional competency evaluation for this
competency before moving to another competency.
PARTS OF A COMPETENCY-BASED LEARNING MATERIAL

PACKAGE
References/Further Reading
Performance Criteria Checklist

Operation/Task/Job Sheet
Self Check Answer Key
Self Check
Information Sheet
Learning Experiences
Learning Outcome Summary
Module Content
Module Content
Module Content
List of Competencies
Front Page
Module Content
Module Content
In our efforts to standardize CBLM, the above

parts are recommended for use in
Competency Based Training (CBT) in
Technical Education Skills and Development
(TESD). The next sections will show you the
components and features of each part.
Date Developed:
Document No.AL-MANI
Production by:
NCII Developed by:
Plan Sajarah M. FMC
Session 01
BREAD AND PASTRY PRODUCTION NCII
List of Competencies
CORE COMPETENCIES
No. Unit of Competency Module Title Code
Prepare and produce Preparing and TRS741379

1. bakery products producing bakery
products
2. Prepare and present Preparing and present TRS741380

pastry products pastry products
Prepare and present Prepare and present TRS741342

3. gateaux, tortes and gateaux, tortes and
cakes cakes
4. Prepare and display Prepare and display TRS741344

petits fours petits fours
5. Present desserts Present desserts TRS74134
Date Developed:
Document No.AL-MANI
Production by:
NCII Developed by:
Plan Sajarah M. FMC
Session 01
MODULE CONTENT
BREAD AND PASTRY PRODUCTION NCII
UNIT OF COMPETENCY ;PREPARE AND PRODUCE BAKERY PRODUCTS

UNIT CODE: TRS741379
MODULE TITLE : PREPARING AND PRODUCING BAKERY PRODUCTS
MODULE DESCRIPTOR:
This unit deals with the knowledge and skills
Required by bakers and pastry cooks (pâtissiers) to
Prepare and produce a range of high-quality bakery
Products in commercial food production
Environments and hospitality establishments.
NOMINAL DURATION: 25 HOURS
LEARNING OUTCOMES:
At the end of this module you must be able to:
1. LO 1. Prepare and produce bakery products
2. LO 2. Decorate and present bakery products
3. LO 2. Store bakery products
ASSESSMENT CRITERIA:
1. Required ingredients are selected, measured and weighed according to
recipe or production requirements and established standards and
procedures.
2. A variety of bakery products are prepared according to standard mixing
procedures/formulation/ recipes and desired product characteristics.
3. Appropriate equipment are used according to required bakery products
and standard operating procedures.
4. Bakery products are baked according to techniques and appropriate
conditions; and enterprise requirement and standards.
5. Required oven temperature are selected to bake goods in accordance
with the desired characteristics, standards recipe specifications and
enterprise practices.
Date Developed:
Document No.AL-MANI
Production by:
NCII Developed by:
Plan Sajarah M. FMC
Session 01
LEARNING OUTCOME NO. 1
Preparing bakery products

Contents:
1. Baking ingredients and Accurate measurement of ingredients

2. Types, kinds and classification of bakery products.
3. Baking Techniques and Guidelines
4. Baking tools and equipment and their uses
5. Bake bakery products
Assessment Criteria
1. Required ingredients are selected, measured and weighed according

to recipe or production requirements and established standards and
procedures.
2. A variety of bakery products are prepared according to standard
mixing procedures/formulation/ recipes and desired product
characteristics.
3. Appropriate equipment are used according to required bakery
products and standard operating procedures.
4. Bakery products are baked according to techniques and appropriate
conditions; and enterprise requirement and standards.
6. Required oven temperature are selected to bake goods in accordance
with the desired characteristics, standards recipe specifications and
enterprise practices.
Conditions
The participants will have access to:
1. Commercial kitchen environment using industry- current equipment

for making a variety of specialized bakery products.
May include but are not limited to:
a. Commercial mixer and attachment

b. Cutting implements
c. Scale
d. Measure
e. Bowls
f. Oven
Date Developed:
Document No.AL-MANI
Production by:
NCII Developed by:
Plan Sajarah M. FMC
Session 01
g. Molds, shapes, and cutter
h. Baking sheets and contain
i. Various shapes and size of pans
2. Use of real ingredients
May include but are not limited to;

a. Flour
b. Sugar
c. Eggs
d. Milk
e. Cream
f. Gelatin
g. Fruits
h. Nuts
i. Flavorings and essences
j. Chocolate
k. Leavening agents (yeasts, baking powdered)
3. Preparation, decoration, and presentation of a range of special bakery
products within typical workplace condition.
Assessment Method:
1. Written examination
2. Observation
3. Demonstration with oral Question (following protocol)
Date Developed:
Document No.AL-MANI
Production by:
NCII Developed by:
Plan Sajarah M. FMC
Session 01
Learning Experiences
Learning Outcome 1
Prepare bakery products
Learning Activities Special Instructions

Read information sheet 1.1-1 on
Baking Ingredients and Accurate
measurement
of ingredients
Answer self- check 1.1-1
Compare answers to the given

answer key 1.1-1
Read the information sheet and
answering the self- check
questioner and then compare you
answer to the given answer keys
View multimedia presentation
On Baking ingredients and Accurate
If there is a practical
measurement of ingredients
demonstration, please proced to the
practical work area to test your
knowledge and kindly evaluate
your output on the given
Trainer Demonstration performance criteria checklist.
Perform task sheet

1.1-1
On measurement
of ingredients
Read Information Sheet 1.1-2

Types, kinds and
classification of
bakery products
Bread and Date Developed: DocumentNo.AL-MANI FMC-

pastry NOV, 23,2023 BPP-002023
Production Date Revised: Issued by:
NCII
Developed by: AL-MANI Page 35 of 28
PLAN FMC
TRAINING Sajarah M. Revision # 01
SESSION Zacaria
Answer Self check 1.1-2 on

answer key 1.1-2
Watch video relate on Types, kinds

and
classification of
bakery products
Read information sheet 1.1-3 on

Baking Techniques and Guidlines
Answer self- check 1.1-3

answer key 1.1-3
View Multimedia presentation
TrainerDemonstration
Perform task sheet

1.1-3
On Baking Techniques and
Guidlines
Read Information Sheet 1.1-4

on
Baking tools and
equipment and
their uses

NCII
PLAN FMC
SESSION Zacaria
Answer Self check 1.1-4

answer key 1.1-4
Read Information Sheet 1.1-5 on

bakery product
Answer Self check 1.1-5

answer key 1.1-5
Perform task sheet

1.1-4
Evaluate output using the given

performance criteria checklist1.1-4

NCII
PLAN FMC
SESSION Zacaria
Information Sheet 1.1-1
BAKING INGREDIENTS AND

ACCURATE MEASUREMENT OF INGREDIENTS
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. to discuss the important guidelines in measuring dry and liquid
ingredients
2. to familiarize with the different measurement equivalents of ingredients
3. to accurately convert measurements of ingredients based on the chart
Introduction: This module covers the knowledge, skills and attitude

required to be able to prepare and produce a range of high quality bakery
products in commercial food production environment and hospitality
establishment
Essential Baking Ingredients

Flour
Flour is a powdery product made from milled grains like wheat, rye,
barley, corn and rice. Among of these, wheat is the principal source of flour
which is widely used in thee bake shop. Wheat flour has certain property
when mixed in water the protein will form elastic strand which hold gases.
Types of Wheat Flour
1. Hard Wheat - It has granular texture that separates when rubbed
between fingers.
2. Soft Wheat - It is soft, talcum-like powder that stays lumpy when
pressed between fingers.
Characteristics of Flour
1. Hard Wheat - It has a granular texture that separates when rubbed
between fingers.
2. Soft Wheat - It is soft, talcum-like powder that stays lumpy when
pressed between fingers.
Properties of Flour
1. Color - The darker white color of the flour, the stronger it is.

NCII
PLAN FMC
SESSION Zacaria
2. Strength - The capacity of the flour hold air cell which is responsible
for the volume of the baked products.
3. Tolerance - The ability of the flour to undergo kneading and other
baking procedures but still good results prevail.
4. Absorption Capacity - The porosity of the flour depending upon its
quality and protein content.
5. Texture - The weak flour has soft and smooth texture while strong
flour has coarser granules.
6. Cohesiveness - the ability to hold it shape when press by hand
because the granules stick together.
7. Weight - The strong flour absorbs more moisture and is heavier and
so the weak flour is lighter.
Market Forms of Flour

1. Wheat Flour - It is obtained from milling the whole wheat kernel
including the bran or germ.
2. Pastry Flour - It is also a weak flour but slightly stronger than cake
flour with 7-8% of protein content.
3. Bread Flour - It has coarser texture and if squeezed into a lump it
breaks away immediately.
4. All-purpose Flour (AFP) - It is formulated to be slightly weaker than
bread flour.
5. Cake Flour - It is weak flour and has a very smooth texture , pure
white color and low protein content.
6. Self - rising Flour - It is enriched flour to which baking powder and
salt had been added and uniformly blended.
Liquid
Liquid could be in the form of plain water, milk and fruit juice. Its
most important function is to disperse proteins for gluten development. It
binds ingredients altogether.
Uses of Liquid
1. To act as solvent to dry ingredients.
2. To activate yeast.
3. To hydrate flour granules.
4. To help the dough risen.
Kinds of Liquid
1. Water - It is the most important liquid in any baked products.
2. Fruit juice - it gives richer flavor and aroma in any baked products.
3. Milk - it contributes to the texture ,flavor,crust, color and nutritive of
any baked products.
Categories of Milk Products
NCII
PLAN FMC
SESSION Zacaria
1. Fresh Milk - pure cow’s milk
2. Whole milk - contains milk solid , butter fat and water
3. Skim Milk - non fat milk
4. Creams - with different fat content
5. Cream Cheese - unripened cheese that is soft and creamy with sour
flavor
6. Buttermilk- cultured skim milk
7. Evaporated Milk - whole mik about 60% of water removed
8. Condensed Milk - like evaporated milk but has 40% of additional sugar
9. Dried Milk - whole milk in powder form.
Sugar / Sweetening Ingredients
The sweet soluble crystalline compound belonging to carbohydrates group of
food :
1. Granulated sugar or refined sugar
2. Confectionary sugar or powdered sugar
3. Brown sugar contains some caramel mineral matter, and moisture.
Effect of Sugar in Baked Products

a. Gives a richer color of the crust
b. Improves flavor ,aroma and nutrition
c. Not a softening agent but by developing crust color quickly
d. Increases the development of the dough
Minor Ingredients in Baking

Flavoring in Baking
1. Salt - used for bake product should be cleaned and refined
a. It makes food taste good.
b. It accentuates the flavor of other ingredients
c. It helps in preventing the growth of the bacteria in yeast-leavened
dough
d. It removes the flatness of other dough.
2. Flavor - extract from the base fruits and flowers used to add the
pleasant odor of baked product.
3. Cocoa chocolate and coffee - used in baking cake, pies and cookies.
4. Seeds and spices, root crops, fruits and other vegetables are used
especially in cakes to provide variety of flavor and improve the
appearance of baked products.
Fats
In the form of solid shortening, margarine or butter; or in the liquid
form of oil contributes tenderness, moistness and a smooth mouth feel to

NCII
PLAN FMC
SESSION Zacaria
baked goods. Fats enhance the flavors of other ingredients as well as
contribute its own flavor, as in the case of butter.
1. Shortening is 100 percent fat and is solid at room temperature. It is
often made of hydrogenated (solidified by adding hydrogen) vegetable
oils, but sometimes contains animal fats.
2. Butter is made from cream and has a fat content of at least 80
percent.
3. Margarine is made from fat or oil that is partially hydrogenated, water,
milk, solid and salt.
4. Reduced fat substitute has the liquid in a recipe.
5. Oil is used in some muffin, bread and cakes recipes.
Eggs
Eggs serve many functions in baked goods. They add flavour and color
to, contribute to structure, incorporate air when beaten, provide liquid ,fat
and protein and emulsify fat with liquid ingredients. Reducing or omitting
egg yolks can result in less tenderness.
Types of Leavening Agents
1. Physical Leaveners - air and water vapor or steam are physical leaveners
as well as manipulation of the flour mixtures such as creaming butter
and sugar together
2. Biological Leaveners - Yeast as tiny one-celled plant that is present all

around us. Yeast feeds on sugars and starches. They change the starch
of bread into sugar, which they then digest. As they do this, they do give
off carbon dioxide as a waste product. Yeast is the first and most
important leavening agent. Breads leavened by yeast are called yeast
breads. In the early days of baking, the chief source of yeast was the form
that bubbled on top of vats in which ale or beer was brewing. This liquid
yeast was called barn. Today in dry form, it is known as brewer’s yeast.
Commercial yeast in marketed in two forms:
a. Dry or granular - dry yeast is dormant yeast. The yeast is alive but
inactive form.
b. Cake compressed or fresh - yeast is in active state in most mixture
with starch.
3. Chemical Leavening Agents
a. Baking Soda - Sodium Bicarbonate of Soda, and baking soda, is one
and the same. Baking soda liberates carbon dioxide, but to the process, a
residue of washing soda remains in the cake which imparts a dark color
and unpleasant taste to the cake. Some acid ingredients are used to

NCII
PLAN FMC
SESSION Zacaria
counter act this, so that lemon juice, vinegar and molasses or honey are
used in some recipes when baking soda is used, as the leavening agent.
b. Baking Powder - is the leavening agent produced by mixing soda and
acid salt.
Use of Leavening Agents in Baked products

a. To make baked products light and easy to chew.
b. To facilitate digestion of baked products.
c. To make the baked product more palatable and appetizing.
Measuring Ingredients
DRY INGRIDIENTS
A. Flour and Sugar
1. Spoon ingredient into measuring cup until it is overflow.
2. Do not pack the ingredient inside measuring cup.
3. Level off mound ingredient with steel spatula leveling with the top edge of
the measuring cup.
B. Brown Sugar
1. Spoon brown sugar into measuring cup, packed it down slightly with
the back of the spoon.
2. Overflow it and then level off with steel spatula.
3. It should hold the shape of the cup when putting it into a mixing bowl.
C. Baking Powder, Baking Soda, Salt and Spices

1. Use measuring spoons to quantify small amounts of dry ingredients.
2. Immense measuring spoon s to quantify small amounts of dry
ingredients.
LIQUID INGREDIENTS
A. Water, Juice, Milk and Oil

1. Place the liquid measuring cup at an angle.
2. Bow down so the preferred mark on the measuring cup is at eye level.
NCII
PLAN FMC
SESSION Zacaria
3. Gently pour over the liquid ingredients into the cup until it reaches the
mark for the
specified quantity.
B. Honey, Maple, Molasses

1. Pour the syrup into spoon or cup to measure desired amount.
C. Extracts, Food Colors, Flavors
1. Use measuring spoon to quantify small amount of liquid ingredients.
2. Gently pour the ingredients into the correct spoon until it is filled.
Measuring Fats
1. Just remember that 1 bar of butter is equal to 1 cup and 1 stick of butter
is equal to ½ cup, so cut it into the desired measurement.
2. Shortening can be measured to dry measuring cup packed it up, packed
it up to ensure that there is no air space.
Measurements Conversion Chart
Dry Volume Measurements
Measure Equivalent
1/16 teaspoon dash
1/8 teaspoon a pinch
3 teaspoons 1 Tablespoon
1/8 cup 2 tablespoons (= 1 standard coffee scoop)
1/4 cup 4 Tablespoons
1/3 cup 5 Tablespoons plus 1 teaspoon
1 cup 16 Tablespoons
1 Pound 16 ounces
Liquid Volume Measurements
8 Fluid ounces 1 Cup
1 Pint 2 Cups (= 16 fluid ounces)
1 Quart 2 Pints (= 4 cups)

NCII
PLAN FMC
SESSION Zacaria
1 Gallon 4 Quarts (= 16 cups)
US to Metric Conversions
1/5 teaspoon 1 ml (ml stands for milliliter, one thousandth of a liter)
1 teaspoon 5 ml
1 tablespoon 15 ml
1 fluid oz. 30 ml
1/5 cup 50 ml
1 cup 240 ml
2 cups (1 pint) 470 ml
4 cups (1 quart) .95 liter
4 quarts (1 gal.) 3.8 liters
1 oz. 28 grams
1 pound 454 grams
Metric to US Conversions
1 milliliter 1/5 teaspoon
5 ml 1 teaspoon
15 ml 1 tablespoon
30 ml 1 fluid oz.
100 ml 3.4 fluid oz.
240 ml 1 cup
1 liter 34 fluid oz.
1 liter 4.2 cups
1 liter 2.1 pints
1 liter 1.06 quarts
1 liter .26 gallon
1 gram .035 ounce
100 grams 3.5 ounces
500 grams 1.10 pounds
1 kilogram 2.205 pounds
NCII
PLAN FMC
SESSION Zacaria
1 kilogram 35 oz.
Pan Size Equivalents
9-by-13-inches baking
22-by-33-centimeter baking dish
dish
8-by-8-inches baking
20-by-20-centimeter baking dish
dish
23-by-12-centimeter loaf pan (=8 cups or 2 liters in
9-by-5-inches loaf pan
capacity)
10-inch tart or cake pan 25-centimeter tart or cake pan
9-inch cake pan 22-centimeter cake pan
Oven Temperature Conversions
Farenhei
Celsius Gas Mark
t
275º F 140º C gas mark 1-cool
300º F 150º C gas mark 2
gas mark 3-very
325º F 165º C
moderate
350º F 180º C gas mark 4-moderate
gas mark 6-moderately
400º F 200º C
hot
425º F 220º C gas mark 7- hot
475º F 240º C gas mark 10- very hot
Ratios for selected foods
Measure Equivalents
Butter
1 T. 14 grams 1 Tablespoon
½ cup
1 stick 4 ounces=113 grams 8 tablespoons
2
4 sticks 16 ounces=452 grams 32 tablespoons
cups

NCII
PLAN FMC
SESSION Zacaria
Lemon
1 to 3 tablespoons juice
1 lemon 1 to 1½ grated zest
teaspoons
4 large lemons 1 cup juice ¼ cup grated zest
Chocolate
1 ounce ¼ cup grated 40 grams
6 ounces chips 1 cup chips 160 grams
cocoa powder 1 cup 115 grams
Creams
10.5 to 18 %
Half and half ½ milk ½ cream
butterfat
Light cream 18 % butterfat
Light whipping
26-30 % butterfat
cream
36 % or more
Heavy cream whipping cream
butterfat
Double cream extra-thick double cream 42 % butterfat
Measures for Pans and Dishes

Inches Centimeters
9-by-13-inches baking dish 22-by-33-centimeter baking dish
8-by-8-inches baking dish 20-by-20-centimeter baking dish
9-by-5-inches loaf pan (8 cups in 23-by-12-centimeter loaf pan (2 liters in
capacity) capacity)
10-inch tart or cake pan 25-centimeter tart or cake pan
9-inch cake pan 22-centimeter cake pan

NCII
PLAN FMC
SESSION Zacaria
Self –Check 1.1-1
Multiple choice:
Read the following questions properly and encircle the letter of your
answer.
1. It is the main engridients among all other ingredients. A powdery

product obtained from the cereals, the foremost of which is wheat.
a. Flour c. Cocoa Powder
b. Sugar d. baking powder

NCII
PLAN FMC
SESSION Zacaria
2. It is not a popular as shortening as it does not have good, creamy
characteristics and does not contribute much to the volume and
texture of the product.
a. Lard c. margarine
b. Butter d. Oil
3. Used in baking, mainly due to the aroma and flavored they impart to
the baked product.
a. Sugar c. Spices
b. Eggs d. Extracts
4. This are the substance to produce gas while mixing or heating the
dough or the butter.
a. Leavening Agent c. Eggs
b. Hydrogenated Fat d. Sugar
5. Comes from different shades of brown depending on how well it has

been processed.
a. Salt c. Flour
b. Sugar d. Spices
6. 1 cup = ______tbsp.
a. 20 c. 16
b. 10 d. 12
7. 1lb.=_____oz.
a. 16 c. 12
b. 30 d. 8
8. 1 ½ cups is equivalent to ______ml.
a. 500 c. 350
b. 450 d. 375
9. 16 oz. can is equivalent to ______ grams.
a. 500 c. 350
b. 450 d. 375
10. Electric oven: Moderate: 350-375 Fahrenheit _______ degrees
Celsius.
a. 200-250 c. 150-160
b. 300-350 d. 170
Answer key
1. A
2. D
3. C
4. A
5. B
NCII
PLAN FMC
SESSION Zacaria
6. C
7. A
8. D
9. A
10. D
TASK SHEET 1.1-1
Title: Accurate measurement of ingredients

Performance Objective:
1. Selecting, measuring, and weighing ingredients.

2. Preparing and selecting, measuring, and weighing ingredients.

NCII
PLAN FMC
SESSION Zacaria
3. Realize the importance of selecting, measuring, and weighing
ingredients
Supplies/Materials :Scale, Measuring Cup (Liquid & Dry ),

Measuring Spoon, Palette Knife Or Wooden Spoon, Bowls.
Equipment: Stand Mixer, Etc.
Steps/Procedure:
1. Prepare the working area.
2. Prepare the tolls and materials
3. Prepare all dry and liquid ingredients
4. Measure all dry and liquid ingredients accurately.
Assessment Method:
 Written examination
 Observation
 Demonstration with oral questioning (following protocols)
PERFORMANCE CRITERIA CHECKLIST 1.1-1
CRITERIA
YES NO
Did you….
1. Use the tools properly? √
2. Dry ingredients (like flour and sugar) should be
measured using flat-cup measures. Ingredients
NCII
PLAN FMC
SESSION Zacaria
should be level. Running the back of a flat-bladed √
knife across the surface is a good way to do this.
3. Spoon measures must be measured with the correct

sized spoons. A level spoon is essential.
√
4. Liquid ingredients should be measured in jugs. Set
the jug on a flat surface and check at eye level.
√

NCII
PLAN FMC
SESSION Zacaria
INFORMATION SHEET 1.1-2
TYPES, KINDS AND CLASSIFICATION OF BAKERY

PRODUCTS
LEARNING OBJECTIVES
After reading this information sheet, you must be able to:
1. to enumerate and describe the different types of bakery products

2. to discuss the desired characteristics of each classification of bakery
products
Breads
Bakeries produce a wide variety of breads including rye, Italian and
pumpernickel. Breads are one of the oldest staple food in the world and are
made by baking dough, a flour and water mixture. Other ingredients such
as salt, fat, milk, sugar, baking soda and yeast can be added. Breads come
in a variety of forms.
Yeast Breads
Yeast breads are those that use yeast as the leavening agent. The
following are the desired characteristics of yeast breads:
 Appearance: Golden brown crust, good volume with even height, well-
shaped, symmetrical, smooth, unbroken top surface, characteristic
crumb color, uniform throughout, free of flour streaks
 Texture: Even, moderately fine grain, slightly elongated cells, porous,
honeycomb-like texture, free of large air pockets, light for weight, thin,
even, crisp, tender crust, free of flour “line”
 Tenderness: Moist, silky crumb with a tender but elastic quality
 Flavor: Pleasing, well-blended, fairly bland, nut-like or wheaty, free of
sour or yeasty taste
Quick Breads
Quick breads are those that are quick to make because of the absence
of kneading or rising time, and usually through using baking powder or
baking soda, which, when combined with moisture, starts the rising process
immediately and comes in a variety of sweet and savory tastes. The following
are the desired characteristics of quick breads: compact uniform and grain,
NCII
PLAN FMC
SESSION Zacaria
no tunnels or holes, cell walls of medium thickness, having any nuts, dried
fruits, fresh fruits or seasoning, well- blended, symmetrical with slightly
round or flat top, may be cracked on top surface and having evenly browned
crusts.
Cakes
This is a form of sweet dessert that is typically baked. In its oldest
forms, cakes were modifications of breads but now cover a wide range of
preparations that can be simple or elaborate. Shortened cakes are those
that contain butter, margarine or vegetable shortening and may be called
creamed cakes or butter cakes. The following are the desired characteristics
of shortened cakes:
 Appearance: Rounded top, free of cracks, uniform, characteristic
color throughout crust and crumb, thin crust and high volume
 Texture: Soft, velvety crumb, even grain, small, thin-walled air cells,
free of tunnels, moist, smooth mouthfeel, not sticky, light but not
crumbly
 Tenderness: Handles easily, yet breaks apart without difficulty, seems
to “melt in your mouth,” offers no resistance when bitten
 Flavor: Delicate, sweet flavor, well-blended
Foam or Unshortened Cakes

Foam or unshortened cakes are those that do not contain fat, such as
sponge, angel food and chiffon cakes. The following are the desired
characteristics:
 Appearance: Thin, golden brown crust, uniform crumb color, rough,
slightly cracked top crust, symmetrical, optimum volume
 Texture: Light in weight in proportion to size, well-aerated, finer,
even, oval-shaped cells with thin walls, sugary, slightly sticky crust
 Tenderness: Moist, soft crust and crumb, delicate crumb that is
easily broken apart
 Flavor: Pleasant, well blended, not eggy
Cookies
A cookie can be described as a small, flat, sweet, baked good, usually
containing flour, eggs, sugar, and either butter, cooking oil or another oil or
fat. These are generally classified as drop, bar, molded (hand formed),
pressed, refrigerator (icebox) or rolled. In terms of appearance, the following
are the desirable characteristics of cookies: uniform shape, even contour,
uniform color and evenly mixed ingredients. In terms of texture, cookies may
be soft or crisp while in terms of tenderness, cookies must have the

NCII
PLAN FMC
SESSION Zacaria
following characteristics: break apart easily when chewed and not crumbly
or hard. Cookies, in terms of flavor, may be pleasing, well blended and not
eggy.
Doughnuts
Doughnuts provide a tasty snack and can be eaten for breakfast.
Usually sweet, doughnuts come with a hole in the middle or as a solid piece
filled with items such as jelly, creams or custards. Doughnuts can be baked
in an oven instead of deep fried. Common doughnut toppings include
powdered sugar, glaze and caramel. The two main types of doughnuts
include yeast and cake. Yeast doughnuts are lighter and fluffier. Cake
doughnuts tend to be heavier. The majority of doughnuts have a round
shape.
Pies
Bakeries sell pies as dessert items. A pie is a baked dish consisting of
layers of pastry dough that form a shell and have sweet or sour fillings. Pies
can also be filled with meat and eaten as a dinner, however such pies are
rarely found in bakeries. Some traditional varieties of pies sold in bakeries
include apple, strawberry, blackberry, cherry, cream, custard, key lime and
lemon meringue. The following are characteristics of a good pie: crust is
evenly browned and golden brown around the edge, somewhat lighter brown
on bottom; crust is flaky and tender; filling is firm, smooth, and adequately
cooked; flavor is well-blended, with the filling characteristic for that kind of
pie; and holds its shape when served.
Pastries
Pastries refer to baked goods made with ingredients that often include
butter, sugar, shortening, flour, baking powder and eggs. Pastries may be
savoury or sweetened and are often higher in fat content than breads. These
may include small desserts and quiches while other types include Danish
pastry and croissants. Sweetened pastries are often described as bakers'
confectionery. The desired characteristics of pastries include tender, breaks
easily, flaky, crisp crust, evenly and lightly browned top and bottom; golden-
brown around edges, and rough or blistered surface.

NCII
PLAN FMC
SESSION Zacaria
SELF CHECK 1.1-2
Identifying TRUE or FALSE:
Write TRUE if the statement is correct, FALSE if the statement is

wrong.
_______ 1. Cake flour is ideal for cake, bread flour is practically used for
bread all bread, and all-purpose flour is excellent for cookies and pastries.
_______ 2. The gluten in the flour provides the framework in bread dough.
_______ 3. In the sponge Dough Method, all ingredients are placed together
and mixed in a bowl and kneaded to make the dough.
________4. When the oven temperature is too low, crust is formed too fast,
limiting expansions, thus producing a product that is cracked and lower in
volume.
________5. Always add salt to the yeast and water mixture and allow it to
stand for at least 5 minutes before adding flour and other ingredients.
_________6. Follow the procedures / techniques in correct measurement for

dry and liquid ingredients.
_________7. Ingredients combined in a product react similarly at various

temperatures.
_________8. Yeast bread is assessed based on the outside characteristic only.
_________9. In the No – Knead Dough Method, kneading is omitted, and the

dough can be dropped directly into the pans before or after rising for the first
period.
_________10. Avoid the addition of salt or shortening to the yeast mixture as

this weakens the microorganism.

NCII
PLAN FMC
SESSION Zacaria
Answer key 1.1-2
1. True
2. True
3. False
4. False
5. False
6. True
7. False
8. False
9. True
10. True

NCII
PLAN FMC
SESSION Zacaria
BAKING TECHNIQUES & GUIDELINES

1. to discuss basic baking techniques
2. to tackle important guidelines in baking
Basic Baking Techniques
 Adding eggs, one at a time

After creaming together butter and sugar, the next ingredient in many
cookie recipes is eggs. They should be added one at a time, each one
thoroughly beaten in before the next is added, to allow the creamed
butter/sugar mixture to most effectively retain its trapped air. Be sure to
scrape the sides of the bowl so all of the butter/sugar mixture is
incorporated. After adding the egg, the mixture in the bowl will look curdled
and shiny. Keep mixing, and the mixture will smooth out.
 Baking in batches
After removing a baking sheet/pan from the oven and transferring the
baked products to a cooling rack, be sure the pan has cooled to room
temperature before putting more dough/batter on it. Putting dough/batter
on hot pans will cause it to spread or lose its shape before it gets into the
oven, increasing the risk of burned edges and flat product. If it is desired or
needed to continue scooping or shaping while the first pan of baked
products is baking, go right ahead. Deposit the rest of the batter on sheets
of parchment, then lift the parchment onto the cooled sheets when they are
ready.
 Beating egg whites

Beating egg whites properly is the key to creating certain extra-light
cookies, such as meringues or ladyfingers. Three things to remember: the
bowl and beaters must be clean and grease-free. Use a stainless steel,
ceramic, or glass bowl, not plastic. Egg whites will whip higher if they are at
room temperature before beating. When beating egg whites, at first there will
be a puddle of clear liquid with some large bubbles in it. As one continues
beating, the liquid will become opaque as it forms many more, smaller
bubbles. If a point forms and then falls over immediately, the egg whites are
NCII
PLAN FMC
SESSION Zacaria
at a soft peak. From here, 20 to 25 more strokes with a whisk will bring to a
medium peak, and another 15 to 20 strokes to stiff peaks. It is extremely
easy to go too far. When grainy white clumps start to appear, it is already
beyond stiff peaks, and every stroke of the whisk or beater is tearing apart
the network of air, water and protein the baker has worked so hard to
create. There will also appear a pool of clear liquid under the foam. Even
though the foam still on top of the liquid will essentially still work, what has
happened cannot be really fixed, other than to start over with new egg
whites.
 Boiling
When bringing liquid to a boil over a burner, the first sign of that
impending boil is very small bubbles atop the liquid at the very edge of the
pan. If you're heating milk, this is called scalding the milk. Next, bubbles
will begin to rise from the interior of the pan, popping on the surface. These
bubbles are small, and spaced apart; this is called a simmer. If directed by
your recipe to simmer the liquid in the pan, adjust the heat so that these
bubbles continue to form and break at intervals, not constantly. To bring
liquid to a boil, keep heat high until so many bubbles are erupting across
the surface that you can't distinguish one from another. This is called a full,
or rolling, boil.
 Chilling
Place dough to be chilled inside a plastic bag, and flatten it a bit with
a rolling pin. This will allow dough to chill quickly, and give you a head start
on rolling it out later. After mixing cookie dough, chilling firms up the fat
and gives the flour time to absorb liquid evenly. This allows dough to roll out
more evenly, without sticking as much, and to hold its shape while being
cut and transferred to a baking sheet.
 Cooling cookies
Use a spatula to transfer cookies to a cooling rack. When baking drop
cookies, especially if you like chewy ones, leave the cookies on the baking
sheet for 5 minutes after you take the pan out of the oven. This gives the
cookies a chance to firm up a bit before you slide a spatula underneath
them. After 5 minutes, transfer the cookies to a cooling rack to finish
cooling. It is preferable to have a cooling rack that has a grid pattern with
half-inch holes, to give fragile cookies better support while they are cooling.
Bar cookies should cool in their baking pans on a rack. Don't cut them
while they're warm; you'll make bars with very ragged edges, and they're
much more likely to fall apart when you're taking them out of the pan.
Batter cookies that need to be shaped after baking should be transferred
NCII
PLAN FMC
SESSION Zacaria
while still warm to whatever shaping device you're using: a dowel, custard
cup, cone, etc. Some cookies may be shaped while warm by simply rolling
them into a tube shape around the handle of a wooden spoon. Whatever
type of cookies you're making, be sure they're entirely cool before you wrap
them up to store. Wrapping a still-warm cookie will cause it to steam inside
its container, which could yield soggy, stuck-together results.
 Creaming
The fat and sugar mixture has a fluffy texture when creamed properly,
as shown.
Creaming is responsible for creating the texture of a cookie, particularly
crisp ones. It's the process that begins many cookie recipes; it's where sugar
and fat are beaten together to form and capture air bubbles, bubbles that
form when the edges of sugar crystals cut into fat molecules to make an air
pocket. When you first start beating sugar and fat together, the mixture is
thick and somewhat lumpy. As you continue to beat, the mixture becomes
creamier in texture, more uniform, and lighter in color as air is beaten in.
 Cutting in
Flattened chunks of fat the size of your thumbnail will yield the
flakiest results. This technique combines fat and flour in a way that
preserves shards of fat in the mixture. These shards create a flaky, tender
texture in the baked cookie by getting between the layers of flour/liquid in
the dough, and keeping them separate as they bake. Cutting in can be
accomplished with a pastry fork, two knives, a pastry blender, or a food
processor, pulsed gently.
 Cutting into bars

Most bar cookies are baked in a square or rectangular pan. The
simplest way to divide these cookies evenly is by cutting the sheet of baked
dough in half, then cutting the halves in half again. When using uncoated
metal pans, we've found a bench knife is a wonderful cutting implement for
bar cookies. The handle on top allows you to cut right to the edge of the pan,
a more awkward proposition when you're using a regular knife. For pans
with non-stick coating, plastic cutting implements are a better choice or use
your plastic bowl scraper.
 Cutting into bars 1: Bars in 9 x 9-inch pans are cut four across and
four down to yield 16 squares.
 Cutting into bars 2: Bars in 7 x 11-inch pans are cut three down and
eight across to yield 24 rectangles.

NCII
PLAN FMC
SESSION Zacaria
 Cutting into bars 3: Bars in 9 x 13-inch pans are cut four down and
six across, to yield 24 squares.
 Cutting into bars 4: A 10 x 15-inch jellyroll pan yields 35 squares,
when cut five down and seven across.
 Cutting into bars 5: Bars baked in 13 x 18-inch (half-sheet) pans can
be cut four down and six across, to yield 24 large squares; or eight
down by six across to make 48 rectangles. For small squares, cut
eight down and 12 across, for a total of 96 squares.
 Docking
Vent holes for steam can be made with a fork or a dough docker.
Pricking holes in a short dough (one that's high in fat, and has a flaky or
crisp texture after baking, such as shortbread or the crust of some bar
cookies), helps to vent the steam created in the oven while baking. You can
use a fork or a dough docker to prick small holes all over the surface of the
dough. By venting the steam, docking keeps the dough from billowing or
heaving as it bakes. It's an important step for crisp cookies or that are
baked all in a single sheet and not cut up until they come out of the oven.
 Doneness
Cookies will continue to set from the heat of the pan after being
removed from the oven, so it is important to know when to take them out.
Open the oven door, and insert the edge of a turner or spatula under the
edge of one cookie. Lift gently. If the cookie stays flat across the bottom, and
doesn't bend or break in the middle, it's ready to come out of the oven.
When ready to take out of the oven, bar cookies will pull away from the edge
of the pan just slightly, and batter cookies will be golden brown at their
edges. Filling cookies: Soft fillings, such as marshmallow or sandwich cookie
fillings, can be scooped onto the flat side of a cookie with a teaspoon-sized
cookie scoop. Firmer fillings can be spread with an offset spatula or a table
knife.
 "Drop the dough by the tablespoonful"

A typical drop cookie recipe directs you to drop the dough by either
the teaspoonful, or the tablespoonful, onto prepared baking sheets. These
measurements are idiomatic, and date back to the time bakers used a soup
spoon (tablespoon) or regular spoon (teaspoon) to scoop out and deposit
their cookie dough. In order to make cookies the same size as the original
recipes intended, the modern baker can rely on a cookie scoop. The
tablespoon cookie scoop, which mimics the original soup spoon, holds a
level, scant 2 tablespoons (5 teaspoons) of dough; the teaspoon scoop holds
a level 2 teaspoons of dough. So, when the recipes book call for "dropping
dough by the tablespoonful," it is expected you will make a ball of dough,
NCII
PLAN FMC
SESSION Zacaria
either with a cookie scoop or a spoon, that measures about 2 tablespoons
(about the size of a table tennis ball). To “drop dough by the teaspoonful”
make a ball of dough that measures about 2 teaspoons (about the size of a
small chestnut). This will yield the size of cookies, and thus the yield the
recipe intends.
 Filling a pastry bag

A tall, narrow container with a heavy base is a great holder to steady
and support the bag as you fill it, so your hands are free to put frosting or
batter into the bag. Be sure to fill the bag no more than three-quarters full.
Overfilling the bag makes it hard to close and hard to control. It should fit
comfortably in your hands. A twist tie is a big help to keep the top of the bag
closed, so icing doesn't back up onto your hand when you squeeze the bag.
 Folding
Sifted dry ingredients are being folded into beaten egg whites with a
whisk. Draw the whisk down through the bowl and back up in a circular
motion. Ingredients with air beaten in, such as beaten egg whites or
whipped cream, are combined with the rest of a recipe's ingredients in a way
that preserves as much of the air bubbles as possible. We like to use a
whisk for this, because the many wires of the whisk combine the two
mixtures effectively in just a few strokes. This results in a light texture in
the finished product.
 Freezing cookie dough

Cookie dough can be made in advance of baking and frozen for up to
three months. An effective way to do this is to form it into logs for slice-and-
bake cookies. Form the dough into a log with the help of parchment or
waxed paper, and store the logs in a large zip-top plastic bag before freezing.
Don't thaw the cookie dough before baking, simply use a bench knife or
sharp knife to cut as few or as many as you like, place them on a greased or
parchment-lined baking sheet, and let them thaw while the oven is heating.
 Freezing
Rolled cookie dough keeps well when stored inside a zip-top freezer
bag. Use a drinking straw to suck the air out of the bag before closing. You
can scoop drop cookies and freeze them on a baking sheet; ditto cookies you
roll into balls before baking. Once the cookies are frozen, they can be
dropped into a zip-top storage bag and put back in the freezer. Take as few
or as many as you like out of the freezer and let them thaw while your oven
NCII
PLAN FMC
SESSION Zacaria
heats. This is a nice way to have more than one type of cookie on hand
whenever you'd like a warm treat from the oven.
 Greasing a pan
It is recommended to use a non-stick pan spray, for quick, effective
coverage, but a thin coat of vegetable shortening also does the trick. When
using pan spray, hold the can upright and the pan perpendicular to it; you'll
get more even coverage that way, and less sputtering from the can. When
using shortening, spread evenly with a pastry brush or a piece of waxed
paper.
 Leveling (smoothing) the crust

When baking layered or bar cookies, having the crust, filling, or batter
level before the pan goes into the oven is very important. Uneven batter will
bake unevenly; one section may be burned, while the other is underdone.
 Lining a pan
Parchment paper is coated with silicone, so cookies don't stick to it; it
can be reused again and again. Simply line the pan with parchment that
stretches as far to the edge of the pan as possible. Silicone mats are another
popular option. They're more durable than parchment, and can be used
thousands of times. Be careful not to cut anything on a silicone baking mat,
as the mat can be damaged.
 Melting chocolate
It is preferable to melt the chocolate three-fourths of the way, and
allow carryover heat to finish the melting process while you stir the
chocolate to smooth it out. Chocolate scorches easily, and can seize (become
hard and unmixable) if it comes in contact with water when melting. It is
recommendable to melt chocolate at medium power in the microwave, in a
heatproof container. One cup of chocolate chips melted at half power should
be heated for 1 1/2 to 2 minutes, depending on the power of your
microwave. Chocolate can also be melted at low heat over a burner, in a
double boiler set over simmering water, tightly covered so steam doesn't
come in contact with it. Another easy method is to heat your butter or cream
(if the recipe needs it) then pour these over your broken chocolate (Bash
your chocolate into small chunks, ideally no more than 1cm (1/2in)
squares.) Stand for a few minutes then gently stir.
 Oven preheating
NCII
PLAN FMC
SESSION Zacaria
This is required since ovens need to be hot to bake. Turn oven on to
the stated temperature in the recipe. Unless the recipe states otherwise, use
the fan-forced (or fan assist) setting and place one shelf in the middle of the
oven. If your oven doesn’t have a fan assisted setting, the rule of thumb is to
increase the temperature from the recipe by 20C (or 50F). Gas ovens tend to
be less efficient than electric. So if you’re cooking with gas, be prepared for
everything to take a little longer. All ovens are different, so be patient and
learn to know whether your oven tends to cook fast or slow and be prepared
to adjust the cooking time accordingly. The back of most ovens tends to be
hotter than the front and top hotter than bottom, even in fan assisted ovens.
So be prepared to rotate things to get even baking.
 Piping
Squeeze from the top of the bag toward the tip as you go, gathering
the slack in the palm of your hand to maintain pressure. Piping is a basic
technique that can add a lot of polish to the look of your baked goods.
Remember to use a twist tie to close the top of the pastry bag, to keep its
contents from backing up over your hand as you squeeze. Stop squeezing
before lifting the bag as you pipe, to have a cleaner separation point.
 Rolling out
This process involves flattening chilled dough with a rolling pin to an
even thickness, to be cut into shapes before baking. Dusting the work
surface and your rolling pin with flour is an important first step. It's a good
idea to have a large, thin spatula, and a ruler or tape measure on hand
before you begin. The spatula helps you pick up the dough frequently, to
keep it from sticking, and the measuring tools help you keep track of the
dough's dimensions and thickness as you work. Roll from the center of the
dough to the edges, not back and forth, which tends to toughen the dough's
gluten. If the dough is soft or sticky, it's helpful to place a layer of plastic
wrap between the dough and your rolling pin, and to place the dough on
parchment before rolling.
 Rolling into a ball

After scooping dough, roll it between your hands to finish rounding it.
Some cookies are shaped into balls before being rolled in sugar to coat them
evenly. This process is made easier with a cookie scoop, which portions
roughly spherical amounts to start with.
 Separating eggs
Crack the shell, and use it to pass the yolk from one side to the other
as the white drips down. If you're worried about food safety, wash the egg in
NCII
PLAN FMC
SESSION Zacaria
warm water before cracking it. Eggs are easier to separate when cold. If you
still need help separating eggs, try one of the many types of egg separators
you'll find in any kitchen store.
 Scooping cookie dough

There are two widely used methods to do this: using two spoons, or
with a cookie scoop (also known as a disher). The cookie scoop results are
more consistent, and it's a quicker way to get the job done. Fill a spoon
halfway with a stiff dough or icing. Using another spoon of the same size,
scrape the dough off the first spoon onto the baking sheet. Scoop the dough
against the side of the bowl, using the lip of the bowl to level off the bottom,
then squeeze the scoop's handle to release the dough onto a baking sheet.
When dough begins to stick in the scoop, rinse scoop with warm water.
 Scraping the bowl

It's important to use a spatula to scrape the sides bowl during mixing,
to ensure the ingredients are evenly combined. Recipes that combine
creamed fat and liquids can be difficult to mix thoroughly, because the
butter/sugar mixture sticks to the sides of the bowl. The only sure remedy
for this is to stop mixing partway through and scrape the sides and bottom
of the mixing bowl.
 Shaping batter cookies

When batter cookies are still warm, they can be shaped into several
kinds of shapes, using any number of kitchen items. Tuiles can be draped
over the handle of a rolling pin, or over the back of a custard cup to make a
small, edible bowl to hold ice cream, pudding, or berries. Tuiles are generally
arced in shape, whether thin, crisp, sweet, or savory, that is made most
often from dough (but also possibly from cheese), often served as an
accompaniment of other dishes.
 Slice and bake

Spoon drop cookie dough in a log in the center of a piece of
parchment. Take a straight edge and place it on the top piece of parchment.
Hold the edge in place as you pull the bottom edge of the parchment toward
you. This will cause the dough to form a smooth, round shape. To keep
cookies round as you slice them, roll the log away from you as your knife
goes through it.
 Sifting flour

NCII
PLAN FMC
SESSION Zacaria
Sifted flour has been passed through a strainer or screen to aerate it,
sometimes in concert with other dry ingredients. Sifted flour is usually
folded in with wet ingredients, in recipes where the desired result is a light,
spongy texture.
 Storing cookies
The first thing to keep in mind when storing cookies is that they need
to be completely cool before you put them away, otherwise they'll steam,
soften up, and stick to each other. Cookies can usually be stored at room
temperature, in airtight containers, for up to a week. Appropriate containers
can be cookie jars or tins, screw top plastic jars or snap-top plastic boxes, or
tightly closed plastic bags. Bar cookies with lots of fruit or dairy ingredients
should be refrigerated, well-wrapped. If you plan to store cookies for more
than a week, we advise wrapping them so air can't get to them, and freezing
for up to 3 months.
 Straining unsweetened cocoa

Push the cocoa powder through a strainer, after measuring it and
before adding it to your recipe. Unsweetened cocoa contains cocoa butter,
which can cause it to clump. To make sure it combines evenly with the rest
of the dry ingredients in your recipe, it's best to strain it. Whisk together the
dry ingredients, then add them to the liquid ones, stirring until the mixture
is evenly combined.
 Stir
Whisk together the dry ingredients, then add them to the wet ones,
stirring until the mixture is evenly combined. Many cookie doughs and
batters need no more than a bowl and spoon to prepare.
 Sugar syrups
Some recipes call for sugar syrups to be cooked to a specific
temperature in order to make marshmallows, meringues, or caramels. When
sugar and water are combined and cooked, the water evaporates as the
mixture boils. This concentrates the sugar in the solution, and allows the
temperature of the syrup to climb. By stopping the cooking process at
different points along the way, sugar will behave differently. These stages
can be identified with a candy thermometer, or by certain physical
characteristics.
Common Stages for Cooking Sugar:

NCII
PLAN FMC
SESSION Zacaria
Temperature Physical properties Used for
235-240°F - Soft ball When 1/4 teaspoon of the sugar syrup Fudge,
pralines, seven-
is dropped into a dish of cold water, minute
frosting, classic
it can be shaped into a pliable ball. buttercream
frosting, and
Italian meringues
245-250°F- Firm ball When 1/4 teaspoon of hot syrup is Soft caramels
dropped into a dish of cold water,
it will form a firm ball that doesn't
flatten when removed from the water,
but will compress when squeezed.
250-265°F- Hard ball Hot syrup will form thick threads
Marshmallows, divinity,
when dripped from a spoon. rock candy,
nougat
270-290°F-Soft crack Hot syrup dropped into ice water Taffy (or
chews) are
can be separated into hard threads. a type of candy
similar
When taken out of water, they'll to toffee and
made by
bend slightly before breaking. stretching or
pulling a
sticky mass of
boiled
sugar, butter or
vegetable oil,
flavourings
and coloring until
it
becomes aerated.

NCII
PLAN FMC
SESSION Zacaria
300-310°F-Hard crack Hot syrup dropped into ice water Toffee, nut
brittles,
separates into hard, brittle threads stained glass
cookie
that break without bending. filling or
lollipops
338°F-Caramelized 1/4 teaspoon of hot caramel will make Hard
caramels
a brittle ball in cold water. The clear
syrup begins to turn brown, and more
complex flavor compounds begin to
form. The sugar gets less sweet as it
continues to cook.
 Toasting nuts
Nuts will take on a deeper color when toasted. Toasting nuts enhances
their flavor. Since nuts are high in fat, they can scorch easily. Always toast
nuts in a shallow container in a single layer. A low to moderate oven (300-
325°F) is best. The nuts are done when you can smell their aroma and
they've become golden brown. Remove them from the oven when their color
is just a shade lighter than what you're looking for, as they'll continue to
cook a bit as they cool. Once the nuts are done, remove them from the oven
and transfer them to a cool surface immediately, to minimize this carry-over
cooking. If you're toasting sweetened coconut, remove it from the oven and
stir it on the baking pan every five minutes to ensure even browning.
Handling and Storage Guidelines
Quality losses in many frozen bakery products occur rapidly when

held or exposed to temperatures above 0°F (-18°C). Because of their low
moisture and generally high sugar content, they have a low freezing point,
between 5°F (-15°C) for layer cakes and 14 to 18°F (-10 to -8°C) for fruit
pies. Therefore, if they are exposed to temperatures much above 10°F (-
12°C), they are not frozen anymore and quality losses are accelerated.
Cakes and pastries lose their good texture and become gummy. There
is no tendency to develop off flavors, but there is a loss of flavor, leaving just
a sweet taste. Bread, rolls and doughnuts deteriorate in quality rapidly at
NCII
PLAN FMC
SESSION Zacaria
temperatures above 0°F (-18°C). Bread and rolls are particularly sensitive to
staling between 20 and 50°F (-7 and 10°C), even more so than at either
higher or lower temperatures. Bread may develop an opaque white ring
beneath the crust which extends to the center rather rapidly when held at
temperatures above 0°F (-18°C), particularly when poorly packaged. This
phenomenon is comparable to "freezer burn" on poultry, and is due to the
evaporation of moisture of the surface of the food, or movement from the
moist center to the drier regions near the crust.
There are a number of bakery products being introduced which are

considered "lite" or "fat-free." These products have been specially formulated
to reduce calories, remove or reduce fat, or meet other consumer demands
for healthier bakery foods. Manufacturers of these products have primary
responsibility to ensure that they are formulated and packaged to meet the
requirements for frozen storage and distribution. In general, these products
should require no special handling by the warehouseman, unless specific
instructions are issued by the manufacturer.
Bakery products do not have a very long “good quality” storage life
and need to be carefully protected from quality loss due to elevated
temperatures or temperature fluctuations. They should be handled hurriedly
when being either moved into or out of the freezer, as they warm up very
rapidly. The rate of the temperature rise of frozen bakery products when
exposed to warm temperatures is exemplified by pound cakes and bread;
fruit pies act like other frozen foods.
From these temperature curves and from the information obtained by
taking the temperature of the frozen bakery products as received, it can be
determined how rapidly the commodity should be moved into freezer storage
and whether or not blast or other rapid freezing procedures should be
applied to inhibit quality loss.
Bakery products in general, and frozen dough and cream-filled

pastries in particular, are quite sensitive to temperature fluctuations during
frozen storage, especially when stored above 0°F (-18°C). Normal defrost
cycles of the freezer and introduction of new production into the freezer are
the main contributors to temperature fluctuation in the storage freezer. It is
suggested that a holding temperature of 0°F (-18°C) or below must be
followed, since it has been observed that the effects of these slight
fluctuations are less degrading to product quality at the lower storage
temperature.

NCII
PLAN FMC
SESSION Zacaria
Some of the quality deterioration which have been noted are: 1)
greater moisture migration towards the outer portion of the product, with a
tendency towards reduced yeast survival in frozen dough and freezer burn
(white ring) in baked frozen production; 2) cream fillings may exhibit a
tendency to separate or breakdown, releasing moisture into the surrounding
pastry crust causing it to become soggy upon thawing and tempering to
room temperature.
Freezing and Thawing Guidelines
I. Bread, Rolls, and Buns

Bread for freezing should go into the freezer as soon after wrapping as
possible. This time interval should be no more than 6 hours and the quicker
the product is frozen, the better the quality will be. Bread should be properly
cooled to near room temperature for about 1 hour after baking and prior to
packaging to minimize separation of the crust from the crumb during frozen
storage and thawing. Results of recent research on hamburger buns indicate
that separation of the crust from the crumb may occur during frozen storage
and thawing if the buns are frozen too quickly after baking and before
moisture differences between the crust and crumb have decreased through
equilibration. Therefore, it is recommended that hamburger buns be
held at room temperature for a minimum of 1 hour after cooling and
packaging prior to freezing. Freezing should be as rapid as possible to
minimize the time the product is exposed to temperatures between 20 and
50°F (-7 and 10°C) which accelerate the staling process.
Moisture-vapor-proof packaging is a must. The material should be

odorless and afford protection from odor transfer. Currently used materials,
such as polypropylene, are adequate except for odor transfer; some
products, however, require packaging that is specifically designed for the
intended use.
During freezing, thawing and tempering of baked bread or rolls, the

temperature of the product must pass very rapidly through the range of 50
to 20°F (10 to -7°C), as staling is more rapid in this temperature range than
at either higher or lower temperatures. Temperatures should preferably be
at -10 to -15°F (-23 to -26°C), or lower, and never higher than 0°F (-18°C)
during freezing of bakery foods. Air movement during freezing is essential.
Forced air freezing is desirable, although air velocities above 400-600 linear
ft/min have no particular advantage. The ideal method for freezing bread is
to freeze the individual loaves before putting them into the master carton. If
NCII
PLAN FMC
SESSION Zacaria
the bread must be frozen in cartons, the loaves and cartons should be
stacked so that as much surface as possible is exposed to the cold air.
Wooden strips an inch or more thick should be used between the layers of
cartons.
It is essential for baked bread and roll items to pass through the 20 to
+70°F (-7 to 21°C) temperature zone as rapidly as possible to hold staling to
a minimum. If possible, products should be taken from cartons at normal
room temperatures or, preferably, in a room with air heated to between 100
and 120°F (38 and 49°C), and placed in air moving at least 200 ft/min. The
relative humidity of the air in the chamber room should be maintained at a
low level to minimize the condensation of water on the products and to keep
wrappers and bags in good condition. If the product must be thawed and
tempered in cartons, a strong movement of heated air around the cartons
should be maintained until the temperature of the products is near ordinary
room temperature.
II. Cakes, Cookies & Doughnuts

Baked products of these types are well adapted to frozen preservation,
and no particular precautions are necessary during production except that
freezing as soon as possible after baking is highly desirable. The fresher the
product when frozen, the fresher it will be when thawed. Boiled and flat
icings do not freeze well so should be avoided unless trial tests for particular
formulas show them to be satisfactory. Cake batters and cookie dough must
be cooled to below 40°F (4.4°C) as soon as possible to avoid enzymatic and
other losses of the leavening components. No more than 20 minutes should
elapse between mixing of batter or dough and commencement of rapid
cooling.
Moisture-vapor-proof and odor-proof packaging is a must. Moisture

loss during freezing of unpackaged bakery products of all types is seldom
serious, but the slow continuing loss during storage and thawing makes it
absolutely essential to have the protection of adequate packages. All bakery
products are very susceptible to rapid pick-up of foreign odors and flavors,
even at sub-zero (under - 18°C) temperatures, so that care in this regard is
also essential. The tender, delicate structure and texture of cakes, cake
doughnuts, and many other items require packaging that will protect them
from damage during handling and transport.
The very rapid freezing required by bread and other lean items is not
so necessary with the richer items such as cakes, cake doughnuts, and the
NCII
PLAN FMC
SESSION Zacaria
like, but freezer temperatures should not be above 0°F (-18°C) in any case.
Air movement of at least 200 linear ft/min is desirable, and spacing strips
must be used between stacked cartons. Best results with Danish pastries,
cinnamon rolls, and similar items will be obtained by freezing individual
packages before they are placed in any master carton that may be used.
In keeping with their tolerance to slower rates of freezing than bread
items, these richer products also may be thawed less rapidly without
harmful effects. Nevertheless, thawing with low humidity air warmed to
between 100 and 120°F (38 and 49°C) and moving at least 200 ft/min is
highly desirable for maintenance of high product quality and to keep
wrappers and packages in good condition.
III. Pies
Technical requirements in the production of pies for freezing are
important, and it must not be assumed that any successful formula for
unfrozen pies will succeed for frozen pies. To avoid soggy under-crusts, use
a very thin paper plate (not over 1/32" thick) or tin or aluminum-foil plates
with black colored bottom. Make deep dish pies with no under-crusts. Loose
frozen fruits need not be defrosted when placed in a pie shell; other frozen
fruits do not require complete thawing. Pour off some of the syrup if frozen
fruit used has too much. Use thickeners especially developed for frozen pies
and available from all of the major starch and bakery supply companies.
Among light colored fruits (apples, peaches, apricots and others),

those that have been treated with ascorbic acid or have been sulfited or
scalded (blanched) should be used. Sprinkling lemon juice or ascorbic acid
solution on the filling may help. A strong soft wheat flour and from 55 to
65% shortening (based on weight of flour) are recommended to provide
enough flakiness or tenderness in the crusts or shells. Lard, hydrogenated
or rearranged lard, and hydrogenated vegetable oil shortening are probably
equally successful. To avoid rims that bake too fast and darken, use a fairly
thick rim crust. Brush the center with milk or milk and egg so that it will
brown readily. Mince pies, meat pies, many fruit pies, and pumpkin pies
may all be frozen successfully. Custard and most cream pies are regarded as
very difficult to freeze because fillings may become grainy and meringues
toughen. Since the freshly made pie is delicate and easily marred, the
package should offer strong protection. Good protection against moisture
loss and odor transfer is also necessary.
Rapid freezing is desirable for best texture of fruits in both baked and
unbaked pies. Most unbaked fruit pies freeze between 14 and 18°F (-10 and

NCII
PLAN FMC
SESSION Zacaria
-8°C). Any method that is reasonably fast and economical would seem to be
successful, but a freezer temperature of -10 to -15°F (-23 to -26°C) and air
moving several hundred ft/min are recommended for best results. Adequate
directions for thawing and baking of unbaked pies, or for thawing and
warming of baked pies, should be displayed prominently on the package to
guide retailers and consumers. It must be emphasized that the most
successful commercial ventures will be those in which consumers handle
the product in a manner predetermined by the producer through thorough
tests.
Shelf-life Conditions of Baked Products
Bakery items containing custards, meat or vegetables, and frostings

made of cream cheese, whipped cream or eggs must be kept refrigerated.
Bread products not containing these ingredients are safe at room
temperature, but eventually will develop molds and become unsafe to eat.
Bakery item Shelf Refrigerator Freezer

Bread, commercial 2-4 days 7-14 days 3
months
Bread, flat (tortillas, pita) 2-4 days 4-7 days 4
months
Cakes, Angel Food* 1-2 days 7 days 2
months
Chiffon, sponge 1-2 days 7 days 2 months
Chocolate 1-2 days 7 days 4 months
Fruit cake 1 month 6 months 12 months
Made from mix 3-4 days 7 days 4 months
Pound cake 3-4 days 7 days 6 months
Cheesecake No 7 days 2-3 months
Cookies 2-3 weeks 2 months 8-12 months
Croissants, butter 1 day 7 days 2 months
Doughnuts, glazed or cake 1-2 days 7 days 1 month
dairycream-filled No 3-4 days No

NCII
PLAN FMC
SESSION Zacaria
Muffins No 3-4 days No
Pastries, Danish 1-2 days 7 days 2 months
Pies, cream No 3-4 days 2 months
Chiffon No 1-2 days No
Fruit 1-2 days 7 days No
Mincemeat 1-2 days 7days 8
months
Pecan 2 hours 3-4 days 8 months
Pumpkin 2 hours 3-4 days 1-2 months
Quiche 3-4 days 7 days 1-2 months
Rolls, yeast, baked Pkg. date 7 days 2
months
filled, meat or vegetables 2 hours 3-4 days 2
months
*Refrigerate any cake with frosting made of cream cheese, butter cream,
whipped cream or eggs
Self-check 1.1-3
Direction: Read and evaluate the truth-value of the following statements.

Write TRUE if the statement provides a correct thought while if the
statement is incorrect, write FALSE on the blank provided before each
number.
______1. Beating egg whites properly is the key to creating certain extra-light
cookies, such as meringues or ladyfingers.
______2. When bringing liquid to a boil over a burner, the first sign of that
impending boil is very small bubbles atop the liquid at the very edge of the
pan.
______3. Bakery products do not have a very long “good quality” storage life
and need to be carefully protected from quality loss due to elevated
temperatures or temperature fluctuations.
______4. Nuts will take on a deeper color when not toasted.

NCII
PLAN FMC
SESSION Zacaria
______5. Spoon drop cookie dough in a log in the center of a piece of
parchment.
______6. All bakery products are very not susceptible to rapid pick-up of
foreign odors and flavors.
______7. The first thing to keep in mind when storing cookies is that they
need to be completely cool before you put them away.
______8. Tuiles are generally arced in shape, whether thin, crisp, sweet, or
savory, that is made most often from dough.
______9. When baking drop cookies, especially if you like chewy ones, leave
the cookies on the baking sheet for 5 minutes after you take the pan out of
the oven.
______10. Rapid freezing is desirable for best texture of fruits in both baked
and unbaked pies.
Answer key 1.1-3
1. True
2. True
3. False
4.True
5.False
6.False
7.True
8.False
9.True
10.True

NCII
PLAN FMC
SESSION Zacaria
TASK SHEET 1.1-3
Title: BAKING TECHNIQUES & GUIDELINES
1. Creating delicious bakery products

2. Visually appealing food for bakery products.
3. Providing nourishment for bakery products
4. Expressing creativity for bakery products.

Measuring Spoon, Palette Knife Or Wooden Spoon, Bowls. Dry and liquid
ingredients.
5. Equipment: Stand Mixer, OVEN Etc.
Steps/Procedure:
10. Combine/mixed all the ingredients
11. Do the procedures
 Bake the products.

NCII
PLAN FMC
SESSION Zacaria
CRITERIA
YES NO
Did you….
1. Baked products are evaluated on characteristics
of appearance, texture, and flavor.
2. APPEARANCE refers to the size, shape, color, and

condition of the outside surface and interior color
3. TEXTURE refers to product structure. This is the size

of gas holes, thickness of cell walls, and crumb
texture

NCII
PLAN FMC
SESSION Zacaria
APPROPRIATE TOOLS AND EQUIPMENT USED IN BAKERY

PRODUCTS
Learning Objectives
After this information sheet, you must be able to.

1. Identify the appropriate tools and equipment used in
bakery product.
2. Exercise the appropriate tools and equipment used in
bakery product.
3. Organize the appropriate tools and equipment used in
bakery products.
BAKING TOOLS
When you decide to buy baking supplies and equipment either
for your business or your personal use, you can check the complete
baking supplies list first, or you may be confused with their names,
functions, and uses. Thus, I list different types of baking tools and
equipment with picture and definition to make you understand
them better.
Flour sifter
A flour sifter is used to sift or separate clumps from flour, cocoa

powder, etc. The most commonly used sifter is a stainless steel
canister type with mesh screens inside and a rotatory handle at the
side.
NCII
PLAN FMC
SESSION Zacaria
Rolling pin
A rolling pin is a cylinder used for evenly flattening every kind of

dough, which is an essential utensils in baking. Rolling pins are
mainly made from wood or marble. Besides, you can find some
rolling pins with various special designs, such as carving embossing
on the surface.
Pastry brush
A pastry brush is used to spread butter, oil or egg wash on food.

Pastry brushes are usually made in round or flat shape to suit
different acticities. At current, most of pastry brushes are made
with silicone bristles, while some are still made with natural
bristles.
Cooling rack
A cooling rack is made of metal wire that can make the food out of
the oven cool. It allows air to circulate completely around the food
in case that the bottom gets soggy because of not removing the
moisture.
NCII
PLAN FMC
SESSION Zacaria
Egg separator
Most common egg separators are designed to remain the yolk in the
device and let the egg whites run through. They usually come in
different designs and materials. Moreover, another less common
style of egg separator is easy-squeeze silicone items equipped with a
mouth to suck the yolk out of the bowl.
Pastry mat
A pastry mat provides a non-stick surface to knead, form, and cut

the dough. These mats are designed with measurements on the
surface to guide people easier to bake. Besides, they are usually
made of silicone, marble, or granite.
Baking paper
Baking paper is lined in the baking pans to prevent the food from
touching the pan directly, which can bake the food better and also
let you free from cleaning the dirty pans. The baking paper
commonly used involves silicone mat, wax paper, parchment paper,
plastic wrap, and aluminum foil.
NCII
PLAN FMC
SESSION Zacaria
Cake tester
Using a cake tester needle is helpful to test if the cake is cooked

without leaving an ugly hole. Besides, some cake testers can be also
used as an exhaust needle and a decoration. Usually, the tester is
made of stainless steel and wood. If you insert it into the center of
the cake, it should come out clean, with no streaks of batter.
Oven mitts
Oven mitts are used to protect the hands of people from hot objects
like ovens, baking pans, etc. They can be made of leather, cloth,
and silicone. Usually, oven mitts are sold singly rather than in
pairs.
3.Measuring Tools in Baking
Dry measuring cup

NCII
PLAN FMC
SESSION Zacaria
A dry measuring cup is used to weigh dry ingredients like flour,
spices, salt, or sugar. Usually, these cups come in plastic, stainless
steel, or porcelain. Plus, they also come in 4 standard sizes such as
¼ cups, 1/3 cups, ½ cups, or 1 cup, which allows you to control
the volume of different ingredients.
Liquid measuring cup
Liquid measuring cups come in clear glass or plastic. Due to its

transparent outlook, it’s easier to check the quantity of the liquid
poured into the cup. Besides, there are always measurement lines
on the cup wall to hold the exact amount.
Measuring spoon
A measuring spoon is used to measure the number of small

ingredients, either liquid or dry. They come in different materials,
such as plastic, metal, and other materials. Also, they often come in
sets, usually between 4 and 6 spoons with different sizes in a set.
Baking scale

NCII
PLAN FMC
SESSION Zacaria
The amount of some ingredients like sugar, flour, and others need
to be measured very accurately. Thus, using a baking scale helps
you to ensure the results of the food. Now, there are also some
spoon scales for measuring small ingredients more conveniently.
Timer
A timer is a device to assist in timing either during preparing the

ingredients or cooking. The typical timers are countdown timers,
which may have a countdown of up to 60 minutes. The traditional
timers are egg timers, which are specifically used for the timing of
cooking eggs.
Oven thermometer
An oven thermometer is often used when measuring the oil

temperature, water temperature, melting the chocolate, and baking
the food in the oven. The temperature range should be between 60
and 580 degrees Fahrenheit (°F) so that it can be available to put in
the oven.
4. Mixing Tools in Baking
Mixing spoon

NCII
PLAN FMC
SESSION Zacaria
A mixing spoon can make it easier to combine the ingredients and
scrape the bottom of the mixing containers. These spoons are
usually made from metal, wood, porcelain, or plastic. And there are
different handle lengths of various spoons to fit different containers.
Mixing bowls
Mixing bowls are used for storage and kneading doughs, preparing
and mixing ingredients, and more. They come in different materials
like glass, stainless steel, plastic, and porcelain. Plus, preparing
different sizes of bowls is important for different usages.
Whisks
A whisk can be used to blend ingredients smoothly. Most whisks

consist of a long, narrow handle with a series of wire loops joined at
the end. They can be divided into different types, including balloon
whisk, French whisk, flat whisk, spring whisk, and ball whisk.
Besides, they’re mainly made from metal, and some are made from
wood, plastic, or silicone.
Electric whisks
NCII
PLAN FMC
SESSION Zacaria
Electric whisks can help automate the repetitive tasks of stirring.
They can not only be used to whip the eggs and liquid ingredients
but also knead the dough by using a dough hook. The two types of
electric mixers include handheld mixers and stand mixers. The
latter usually have more speeds than the former.
Spatula
A spatula is a flat implement to scrape and stir the bowls and

plates. It is extremely flexible so that it can be bent and torqued
easily. There are several types of spatula materials, such as
silicone, stainless steel, rubber, plastics, etc. In common, they’re
designed to withstand high temperatures in case of being melting.
5. Cutting Tools in Baking

Grater

NCII
PLAN FMC
SESSION Zacaria
A grater is a kitchen utensils usually made from metal with sharp
perforations on the surface. It is used for shredding cheese, lemon,
or other food into very small pieces.
Cookie cutters
Cookie cutters are various molds with sharp edges for cutting the
dough into a particular shape. They are most commonly produced
in either metal or plastic with cutting edges on one side and a
handle on the other side.
Dough cutter
Most dough cutters feature a sharp and thin blade wrapped with a
rubber or plastic handle at one side. Some are also made of thin
plastic or rubber. They are used to slice and portion out the dough.
Pastry cutting wheel

NCII
PLAN FMC
SESSION Zacaria
Pastry cutting wheels consist of a single sharp cutting wheel or two
wheels attached to a wood or metal handle. They’re used for cutting
dough and creating patterned edges.
Pastry blender
A pastry blender, also known as a dough blender, is used to work

solid fats like butter, shortening, or lard into flour to create a
dough. A basic blender consists of a handle and a blunt blade that
extends from the handle. The blade is used to get under the dough
and separate it more precisely.
Chef’s knives
A knife can be used to cut and chop harder items such as fruits,
nuts, etc. Also, it can be also used for peeling and coring fruits.
Moreover, the most popular materials for knife blades are stainless
steel. And they can also be made from plastic, ceramics, and more.
6. Types of Baking Pans with Different Functions

NCII
PLAN FMC
SESSION Zacaria
Muffin pan
A muffin pan is formed of several identical cups usually used for

baking muffins or cupcakes. They come in many different sizes. A
standard muffin pan has 12 wells that are 2.5 inches wide at the
top and 1.5 inches deep.
Loaf pan
Loaf pans feature narrow rectangular shapes mainly used for

baking bread. In common, a standard loaf pan is 8.5 x 4.5 x 2.5
inches. Some loaf pans are designed with a cover as well. Moreover,
they’re mainly made from stainless steel, aluminized steel, and
glass.
Round pan
Round pans are the most commonly used cake baking tools, which
come in different sizes and depths. Some round pans have a
NCII
PLAN FMC
SESSION Zacaria
removable bottom, helping the food keep intact while removing from
the pan.
Sheet pan
A sheet pan is a shallow and rectangular metal pan used in an

oven. It is often used for baking flat products such as cookies,
pizzas, and more.
Tube center pan
A tube pan is any type of round baking pan that has a hollow tube
in its center. The tube allows for more evenly baking. Some tube
pans have fluted sides that give cakes a decorative sculpted shape.
2. Cake Decorating Tools Names & Pictures

Cake turntable stand
A cake turntable stand is used by placing an undecorated cake onto

its rotating surface, then turning it as you smooth sheets of icing,
apply buttercream, pipe frosting, or stick decorations on your bake.
NCII
PLAN FMC
SESSION Zacaria
Piping bag
A piping bag is usually used for decorating pastries by squeezing

creams on the surface. They are basically made in the shape of a
cone. Usually, they’re used with piping tips that can make different
patterns.
Decorating tips
A decorating tip decorates the pastries by being used with a piping

bag. They come in various shapes of their opening and sizes. You
can make different patterns or write by using different tips. Most
decorating tips are made of metal; however, some are also available
in plastic.
Cake smoother
A cake smoother usually has a grip at the corner ends that makes
them easy to hold. They’re typically used to smooth the top surface
of a cake or the sides. Some smoothers have a flat surface with a

NCII
PLAN FMC
SESSION Zacaria
handle, others are designed with a removable scraper and
adjustable height.
Cake spatula
A cake spatula is a narrow spatula built with a thin, flexible

stainless steel blade. They’re used for smoothing out the
buttercream and icing on the side of a cake to create a flat surface.
Cake Leveler
A cake leveler helps to cut and level the cake, and also ensures the
stability of the cake. There are two types of cake levelers: one is a
ring cutter used with a knife, the other is equipped with one single
thin blade or more blades to slice smoothly through the cakes
simultaneously.
Cake board

NCII
PLAN FMC
SESSION Zacaria
A cake board is a thick piece to support cakes to present the cake
better. They come in different shapes, colors and materials. The
most commonly used styles are single or double wall corrugated
cardboard or marble cake board.
Bakery Machine Equipment

This category reviews the heavy machinery and equipment you need in
your bakery. Let’s check out what they are.
Roller machine
Roller machine. This commercial kitchen equipment is primarily designed

to roll and flatten the dough to make round dough sheets which can be
used to make pie crust, bun, bread.
Bread slicer

NCII
PLAN FMC
SESSION Zacaria
Bread slicer- The bread slicer is normally designed to cut a loaf of bread into
different thickness of slices quickly and precisely. Bread Slicer is perfect for
slicing a variety of breads such as soft or hard-rusted bread depending on
your requirements.
Refrigerators and Freezers
Freezers and refrigerators are used to chill and preserve foods and
baked goods.Types: Chest freezers, drawer freezers, upright freezers,
portable freezers, walk-in freezers, and cube freezers.
Ovens
Baking oven
Ovens are indispensable equipment during baking. There are
mainly two types of oven: gas oven and electric oven. Plus, there are
different types and capacities of ovens to choose from according to
your need.
Uses: Ovens are the soul and life of every bakery. They are used to
bake and cook pastries, cakes, pies, breads, cookies, and other baked
goods.

NCII
PLAN FMC
SESSION Zacaria
Types: Combination ovens, convection ovens, conventional gas ovens,
conventional electric ovens, toaster ovens, and microwave ovens.
A deck oven is a large, enclosed baking chamber with one or more shelves or
decks. The oven is heated by either gas or electricity, and the heat is evenly
distributed throughout the baking chamber by forced hot air circulation.
This type of oven is ideal for baking pieces of bread, pizzas, pastries, and
other baked goods that require even cooking and consistent results.
Display Cases
Display cases are used to show ready-to-eat, ready-to-buy, and

freshly baked goods. Types: Bread case, display bin, cake stand, and
bulk bin.
Bakery Safety Equipment
Complying with food safety regulations is a must, if you want to stay

in business. Besides consumer food safety, it is important to keep
your employees safe from bakery accidents as well. Here’s a list of
safety equipment to purchase for your bakery:
 Gloves
 First aid kit
 Aprons
 Bar rags
 Food grade chemical supplies
 Chemical safety data sheets
 Date labels

NCII
PLAN FMC
SESSION Zacaria
 Sani-buckets

NCII
PLAN FMC
SESSION Zacaria
Self- Check 1.1-4
TRUE OR FALSE. Write the word “TRUE” if the statement is true and write
“FALSE’’ if the statement is false)
__________1. Wire whisk is used to beat or whip egg whites or cream.
___________2. Timer is used to in timing baked products, the rising of yeast

and to check the doneness of cake.
___________3. Grater is used to grate cheese, chocolate, and other fresh

fruits.
___________4. Griddle pans are used to bake griddles
___________5. Electric mixer is used for different baking procedure for

beating,
stirring and blending.
___________6. Strainer is used to measure ingredients in large quantities.
___________7. Weighing scale is used to strain or sift dry ingredients.
___________8. Rotary egg beater is used in beating eggs or whipping cream.
___________9. Utility tray is used to hold ingredients together.
___________10. Mixing bowl comes in graduated sizes and has sloping

sides used for mixing ingredients

NCII
PLAN FMC
SESSION Zacaria
ANSWER KEY 1.1-4
1. TRUE
2. TRUE
3. TRUE
4. TRUE
5. TRUE
6. FALSE
7. FALSE
8. TRUE
9. TRUE
10.TRUE

NCII
PLAN FMC
SESSION Zacaria
BAKING BAKERY PRODUCTS
The aims and objectives of baking can vary depending on the individual
or the context
1. creating delicious bakery products

2. visually appealing food for bakery products.
3. providing nourishment for bakery products
4. expressing creativity for bakery products.
BAKERY PRODUCTS
Bakery products which include bread, rolls, cookies, pies, pastries,

and muffins, are usually prepared from flour or meal derived from some
form of grain. Bread, already a common staple in prehistoric times, provides
many nutrients in the human diet.
1. Bread
As you may well know, bread refers to a blend of flour and yeast as
the primary element.
Bread is one of the top three best-selling items at most bakeries.
INGREDIENTS NEEDED:
 Warm water: (105-115 degrees)- to activate the yeast.

 Active Dry yeast: Instant or rapid rise yeast can be substituted, following my
adaption notes in the recipe card.

NCII
PLAN FMC
SESSION Zacaria
 Granulated sugar or honey: the sugar is used to “feed” the yeast and
tenderize the bread.
 Salt: to enhance flavor
 Oil: Vegetable or canola oil, or melted butter could be substituted
 Flour: Bread Flour or All-Purpose Flour can both be used with no changes
to the recipe. The exact amount of flour used will vary depending on
different factors (altitude/humidity etc.). What matters is the texture of the
dough. It should be smooth and pull away from the sides of the bowl. It’s
important not to add too much flour or your bread will be dense. The dough
should be just slightly sticky when touched with a clean finger.
Pro Tips:
1. Use fresh yeast! If your yeast is expired or bad, the bread will not rise
properly. We will test it in step 1 of the recipe. Store yeast in the refrigerator
to maintain best quality.
2. To speed up the bread rise time: Make dough up to first rising, placing it in
a well greased bowl, turning it once to grease the dough all over. Cover bowl
with plastic wrap. Preheat oven to 180 degrees F, then turn oven off. Place
bowl into the oven, leaving the oven door slightly cracked open. Allow to rise
until doubled. Then remove, punch down and shape into loaves.
2. Brownies
Brownies refer to flat, square treats that originated in the USA near
the end of the 19th century. It became popular in the United States and
Canada in the early 20th century.
Additionally, its name came from the brown tint of the cookie. A careless
cook who omitted baking powder in his chocolate cake batter mixture gave
rise to the folklore. Interesting, right?

NCII
PLAN FMC
SESSION Zacaria
Brownie Ingredients
These are the ingredients you'll need to make the best brownie recipe ever:
· For the brownies: butter, white sugar, eggs, vanilla extract, cocoa powder,
all-purpose flour, salt, and baking powder
· For the frosting: butter, cocoa powder, honey, vanilla extract,
confectioners' sugar
How to Make Homemade Brownies
Here's a very brief overview of what you can expect when you make
homemade lasagna:
1. Make the brownies: Melt the butter on the stove, then remove from heat
and add the remaining wet ingredients. Beat in the dry ingredients. Spread
the batter in the pan and bake.
2. Frost the brownies: Stir the frosting ingredients together until well-
combined, then frost the brownies while they are still warm. Cut into
squares when cool.
How to Tell If Brownies Are Done
You'll know the brownies are done baking when the top is dry and the edges
are pulling away from the pan. Baked in an oven preheated to 350 degrees
F, the brownies should be ready after about 25 to 30 minutes.
How Long Do Brownies Last?
Brownies will last 3 to 4 days in an airtight container at room temperature

and up to a week in the refrigerator. Since these brownies are frosted, either
store them in a single layer or stack them with wax paper between each
layer.
3. Muffins

NCII
PLAN FMC
SESSION Zacaria
A muffin refers to baked instant bread that comes in individual
serving sizes. In size and cooking procedure, American muffins can be
compared to cupcakes. However, English muffins feature a sort of yeast-
leavened bread.
However, muffins are somewhat similar to cakes― they have a sweet inside
and a soft yeast shell..
In other words, sometimes you're in the mood for something simple. In fact,
sometimes simple ends up being better. For one thing, you actually taste the
muffin.
Ingredients
 2 cups (260 grams) all-purpose flour, or 2 1/4 cups pastry flour, sifted
 1/2 cup sugar
 1 tablespoon baking powder
 1/2 teaspoon salt
 1/4 teaspoon ground cinnamon
 1/8 teaspoon freshly ground nutmeg
 1 cup whole milk
 1 teaspoon pure vanilla extract
 1 large egg
 4 tablespoons (2 ounces) unsalted butter
Steps to Make It
1. Gather the ingredients. Preheat your oven to 400 F.
Combine the flour, baking powder, cinnamon, nutmeg, and salt.
Heat the butter in the microwave, in a microwave-safe bowl, for about a

minute, until it's thoroughly melted. Set it aside at room temperature to cool,
but don't let it solidify again.
Beat the eggs in a separate bowl and then add the sugar, milk, and vanilla.
1. Thoroughly grease and flour a 12-cup muffin pan (or use paper muffin
liners).
2. Ensure that the melted butter is warm, but not hot. Pour a tiny bit of
the butter into the egg-vanilla-milk mixture and stir it in. Repeat a few
more times, adding a slightly larger amount of the liquid butter each
time until it's all incorporated.

NCII
PLAN FMC
SESSION Zacaria
3. Now add the liquid ingredients to the dry ones and mix just until the
dry ingredients are barely incorporated. Don't mix too long—10 to 15
seconds at the most! The batter will be visibly lumpy, and you may see
pockets of dry flour, but that's okay. Overmixing the batter will cause
your muffins to be rubbery.
4.
5. Let the batter rest for 10 to 15 minutes, to allow the glutens in the flour
to relax, and some of those pockets of dry flour to dissolve.
6. Gently pour the batter into the prepared muffin pan and bake
immediately.
Bake 20 minutes or until a toothpick inserted into the center of a muffin

comes out clean.
1. Serve and enjoy.
4. CAKES
Amazing cakes refer to sweet treats, usually baked. According to

research, cakes were originally variations of bread. However, they now span
many creations with minimalist or sophisticated designs.
The soft, sweet treat includes flour, sugar, eggs, shortening, and other
common baking ingredients. Furthermore, cakes have dominated the social
media world (e.g., Instagram and TikTok cakes).
Ube cake (Filipino purple yam cake)
Ube cake is a staple in any Filipino celebration. Light and fluffy

ube cake layers frosted with the most luxurious ube buttercream. It
doesn’t only look stunning, it’s mouthwateringly good too! Read on and
NCII
PLAN FMC
SESSION Zacaria
find out why this recipe is a reader favorite and consistently has a 5-
star rating..
5. Cookies
Nice cookies are compact, flat, sweet desserts or baked or fried

snacks. This dessert includes flour, eggs, sugar, oil, butter, or fat. The term
cookie comes from the Dutch word “koekje,” which means “little or
miniature cake.”
Additionally, cookies have high profit margins due to their tiny size and low
production costs. The most popular cookies include sugar cookies, chocolate
chip cookies, oatmeal raisin cookies, gingerbread cookies, shortbread
cookies, and peanut butter cookies.
6. Pies
This treat refers to baked dishes often covered in pastry dough and filled
with various sweet or savory ingredients.
Pies usually include sweetened vegetables, nuts, or fruits. The most

common ones include the classic apple pie, pecan pie, egg pie, and rhubarb
pie.
NCII
PLAN FMC
SESSION Zacaria
Some have more decadent fillings of dairy and eggs (cream and custard pie).
Others use meat (Jamaican patties), eggs and cheese (quiche), or a
combination of vegetables and meat (pot pie) as fillings for savory pies.
7. Bagels
Bagels are another widespread good sold in bakeries. The best-selling bagels
include those with grains, plain bagels, salt bagels, blueberry and eggs
bagels, and pumpernickel bagels.
Bakers usually make bagels by hand from wheat dough, initially quickly
cooked in water before being baked into an approximately hand-sized ring.
The end product then features a caramelized and occasionally crisp outside
with a thick, chewy, doughy inside.
8. Crackers
Good-old crackers refer to flat and dry-baked biscuits made of flour. Before
baking, flavorings or spices like cheese, salt, seeds, and herbs can be mixed
into the dough or dusted on top.

NCII
PLAN FMC
SESSION Zacaria
People frequently market crackers as a healthy and straightforward way to
eat a cereal dish or a staple meal.
9. Buns
Soft buns are another popular bakery item in the United States and many
other nations worldwide. The most common ones include ciabatta, sesame,
milk, whole grain, and cream buns.
Additionally, bakers fill some buns with savory ingredients. In some regions,
people refer to buns as sweet cakes because of their sweet fillings. Though
they exist in various sizes and shapes, buns often come in spherical, hand-
sized shapes.
10. Tarts
A tart refers to a delicious treat with a pastry base and filling. Bakers make
them with an open top not covered with dough.

NCII
PLAN FMC
SESSION Zacaria
The pastry is typically a short crust, while the filling can be sweet or savory.
However, modern tarts are mainly fruit-based, with custard on the side.
11. Sweet Rolls
As the term implies, sweet rolls refer to sweet, yeast-leavened desserts or

breakfast foods. It may contain nuts, candied fruits, spices, and other
ingredients.
Bakers frequently glaze or top them with icing. Sweet roll dough also often
contains more fat, sugar, yeast, and eggs than conventional bread dough.
12. Doughnuts
Also spelled as donuts, doughnuts feature leavened fried dough. They’re

fried, little, sweet dough cakes.
Bakers often fashion them like rings or balls. These treats are also popular
in many countries, including the Philippines.

NCII
PLAN FMC
SESSION Zacaria
In addition, they can be prepared at home or purchased from food stalls,
supermarkets, bakeries, and franchised specialized sellers.
The most famous donuts include chocolate-filled donuts, bavarian donuts,

peanut donuts, cream-filled donuts, glazed donuts, and powdered donuts.
13. Croissants
A croissant refers to flaky, buttery pastries shaped like a kipferl. People

make them by using French-laminated yeast-leavened dough.
Croissants are one of the most popular pastries in the world. They boast a
crisp texture and an appealing flavor, making them a delicacy that no one
can resist. On top of that, people constantly like eating crescent-shaped
buns.
In addition, the most popular croissants include those with cream,

chocolate, and custard. Croissant sandwiches and other hybrids like
cronuts dominate the globe as well.
CUPCAKES

NCII
PLAN FMC
SESSION Zacaria
Do you want to eat cake but don’t have room for a whole slice? Eat a
cupcake.
Cupcakes refer to miniature cakes that serve one person. People bake them
in a small, circular thin paper or metal cup. Some use icing, while others
put fillings and toppings like fruit and jam.
Cupcakes usually come with flour, butter, eggs, and sugar.
15. Macarons
A macaron, often known as a French macaron, refers to a delicious

meringue dessert made with icing sugar, egg white, almond flour,
granulated sugar, and food coloring.
Fun fact: the Italian Baker of Queen Catherine de Medici invented macaron
in France during the Renaissance.
Their bite-sized size, brilliant colors, and enticing textures make them
challenging to refuse. Macarons also feature a crunchy outside and a soft
inside. They can also include jam, ganache, or buttercream.
16. Meringues

NCII
PLAN FMC
SESSION Zacaria
Meringue refers to a dessert commonly associated with Polish, Swiss,
Italian, and French cuisines. They look like miniature “kisses” or casings.
Bakers make it using sugar and beaten egg whites. They then add acidic
elements such as cream of tartar, vinegar, or lemon. The eggs may contain a
binding ingredient such as flour, salt, or gelatin.
Fun fact: Gasparini, a Swiss pastry maker, is credited with inventing

meringue around 1720.
17. Garlic Bread
Bakers make garlic bread by covering the dough with butter, olive oil, and
garlic. This in-demand bakery product also usually contains herbs like
chives or oregano. People either roast or grill them in a normal until toasted.
Garlic bread got its inspiration from Italian bruschetta― commonly served
with Italian dishes such as pizza, spaghetti, or lasagna.
In addition, the bread features a unique, smokey flavor. While raw, it boasts
a hint of spice. When baked, it has an aromatic, herby flavor.
Pro tip: garlic retains more nutrients when left to sit for 10 minutes before
cooking.

NCII
PLAN FMC
SESSION Zacaria
18. Baguettes
A baguette refers to a thin, long loaf of French bread with a crunchy and
crispy exterior. The ingredients for a baguette include yeast, wheat flour,
water, and salt. It has a crispy exterior yet is soft on the inside.
Baguette is well-known for its flavor and texture. Bakers often bake
baguettes inside a stone oven. The most popular varieties include half-
baguettes, regular baguettes, and ones with olives.
19. Sandwiches
In American English, making a sandwich involves two or more slices of

bread, including one or more spread.
As you likely know, sheets or slices of bread serve as the base of a sandwich.
People also frequently add veggies, meat, or cheese between them.
Sandwiches are more than just a single layer containing filling between two
slices of bread. It can also feature many layers of fillings and bread.

NCII
PLAN FMC
SESSION Zacaria
The amount of filling also influences the flavor of the sandwich. The more
cheese-vegetable or potato filling you add, the more it becomes tastier.
However, it moistens the sandwich and causes the bread to burst. So, you
must fill the sandwich in a controlled quantity to avoid the stuffings from
coming out.
20. PIZZA
A pizza refers to a baked dish typically made of flatbread dough

smeared with a savory combination.
Pizzas often come with cheese, tomatoes, meat, and other toppings.
Miniature pizzas or a slice of freshly cooked pizza are popular and profitable
products at many bakeries.
This in-demand bakery product comes in a circular, flat foundation of

wheat-based dough sprinkled with cheese, tomato sauce, and other
ingredients. People bake them at high temperatures, typically in a wood-
fired oven. A pizzetta is another name for a bit of pizza.
Serving pizza is an excellent way to bring more consumers to the

bakery. After all, many people love pizza!
21. Puff Pastry

NCII
PLAN FMC
SESSION Zacaria
Pâte Feuillet, also known as puff pastry, refers to a light, flaky pastry
prepared from a layered dough and butter or another solid fat. Before
baking, bakers insert the butter into the dough in a pat-on form. Then, they
repeatedly fold and roll them.
People use this buttery pastry for tarts, pies, and canapés. They can
be prepared from scratch or bought from the off-the-shelf block. The most
popular ones include those with Nutella, cheese, spinach, apple, strawberry,
vanilla, chicken, raspberry, and ham.
22. Pretzels
Pretzels refer to bread produced from wheat rye or wheat flour. They may
also contain other components such as sugar, yeast, water, salt, and butter.
The traditional pretzel boats a delicious cracker-like taste, a brittle, crisp
texture, and a glossy brown surface. In some cases, bakers sprinkle salt
crystals on top of them to enhance their flavor.

NCII
PLAN FMC
SESSION Zacaria
Self- Check 1.1-5
IDENTIFICATION: Read the following question and write the correct answer
on the space provided..
_______________ 1. refer to bread produced from wheat rye or wheat flour.

They may also contain other components such as sugar, yeast, water, salt,
and butter
_______________ 2. refers to a thin, long loaf of French bread with a crunchy

and crispy exterior. The ingredients for a baguette include yeast, wheat
flour, water, and salt. It has a crispy exterior yet is soft on the inside.
_______________3. A refers to a baked dish typically made of flatbread dough

smeared with a savory combination.
_______________4. refers to a light, flaky pastry prepared from a layered dough

and butter or another solid fat. Before baking, bakers insert the butter into
the dough in a pat-on form. Then, they repeatedly fold and roll them.
_______________5, refers to a delicious meringue dessert made with icing

sugar, egg white, almond flour, granulated sugar, and food coloring
_______________6. are compact, flat, sweet desserts or baked or fried snacks.

This dessert includes flour, eggs, sugar, oil, butter, or fat
_______________7. . refers to a delicious treat with a pastry base and filling.

Bakers make them with an open top not covered with dough.
_______________8.. refer to miniature cakes that serve one person. People

bake them in a small, circular thin paper or metal cup. Some use icing,
while others put fillings and toppings like fruit and jam.
_______________9.. refer to sweet treats, usually baked. According to research,

cakes were originally variations of bread. However, they now span many
creations with minimalist or sophisticated designs.
____________10 refers to a blend of flour and yeast as the primary element.

Bread is one of the top three best-selling items at most bakeries.

NCII
PLAN FMC
SESSION Zacaria
Answer key 1.1-5
1. Pretzels
2. baguette
3. pizza
4. puff pastry,
5. French macaron
6. cookies
7. tart
8. Cupcakes
9. Cakes
10. . bread

NCII
PLAN FMC
SESSION Zacaria
TASK SHEET 1.1-5
Title: BAKING BAKERY PRODUCTS

5. Creating delicious bakery products

6. Visually appealing food for bakery products.
7. Providing nourishment for bakery products
8. Expressing creativity for bakery products.

Measuring Spoon, Palette Knife Or Wooden Spoon, Bowls. Dry and liquid
ingredients.
Equipment: Stand Mixer, OVEN Etc.
Steps/Procedure:
16. Combine/mixed all the ingredients
17. Do the procedures
18. Bake the products.
Assessment Method:
 Written examination
 Observation
 Demonstration with oral questioning (following protocols)

NCII
PLAN FMC
SESSION Zacaria
CRITERIA
YES NO
Did you….
4. Baked products are evaluated on characteristics
of appearance, texture, and flavor.
5. APPEARANCE refers to the size, shape, color, and

condition of the outside surface and interior color
6. TEXTURE refers to product structure. This is the size

of gas holes, thickness of cell walls, and crumb
texture

NCII
PLAN FMC
SESSION Zacaria
POWER POINT PRESENTATION

NCII
PLAN FMC
SESSION Zacaria
NCII
PLAN FMC
SESSION Zacaria
NCII
PLAN FMC
SESSION Zacaria
NCII
PLAN FMC
SESSION Zacaria
NCII
PLAN FMC
SESSION Zacaria
REFERENCES/FURTHER READING
Training egulation on BREAD AND PASTRY PRODUCTION.
https://www.academia.edu/10040675/
CBLM_BPP_Prepare_and_Produce_Bakery_Products
http://shsph.blogspot.com/2016/12/bread-and-pastry-production-bpp-nc-
ii.html
https://bakeplaysmile.com/80-common-baking-terms-glossary/
http://fdsn-web.asp.radford.edu/forms/Equivalents.pdf
https://pos.toasttab.com/blog/on-the-line/how-to-open-a-bakery
https://extension.msstate.edu/sites/default/files/publications/
publications/p1577.pdf
theculinarycook.com/2012/04/23/how-to-make-fresh-bread/
https://www.realsimple.com/food-recipes/cooking-tips-techniques/
best-oven-temperature
https://www.joyofbaking.com/OvenTemperatures.html
https://www.ajmadison.com/learn/whats-the-difference-between-a-
convection-oven-and-a-conventional-oven
https://www.thekitchn.com/5-important-things-to-know-about-
baking-in-a-gas-oven-226270
https://thebreadguide.com/electric-vs-gas-oven/ https://
www.tasteofhome.com/article/the-scientific-reason-we-always-preheat-
the-oven-to-350-when-we-bake/ https://www.degraeve.com/
reference/cake-baking-temperatures-times.php https://
www.google.com/search?
q=bake+bakery+product&oq=bake+bakery+product&gs_lcrp=EgZjaHJvbWUy
BggAEEUYOTIICAEQABgWGB4yCggCEAAYDxgWGB4yCAgDEAAYFhgeMg0I
BBAAGIYDGIAEGIoFMg0IBRAAGIYDGIAEGIoFMg0IBhAAGIYDGIAEGIoFMg
0IBxAAGIYDGIAEGIoF0gELMTc2Mjg0ajBqMTWoAgCwAgA&sourceid=chrom
e&ie=UTF-8

NCII
PLAN FMC
SESSION Zacaria
Institutional
Assessment
Tools

NCII
PLAN FMC
SESSION Zacaria
Evidence Plan
Competency BREAD AND PASTRY PRODUCTION NCII

standard:
Unit of PREPARE BAKERY PRODUCTS
competency:
Ways in which evidence will be collected:
[tick the column]
Third party Report

Demonstration &
Observation &
Questioning
Questioning
Portfolio
Written
The evidence must show that the trainee…
 Required ingredients are selected,
measured and weighed according to x x x
recipe or production requirements and
established standards and procedures
 A variety of bakery products are
prepared according to standard mixing x x
procedures/formulation/ recipes and
desired product characteristics
 Appropriate equipment are used
according to required bakery products x x x
and standard operating procedures
 Bakery products are baked according to
techniques and appropriate conditions; x x x
and enterprise requirement and
standards
 Required oven temperature are selected
to bake goods in accordance with the x x
desired characteristics, standards recipe
specifications and enterprise practices
 A variety of fillings and
coating/icing,glazes and decorations for
bakery products are prepared according x x
to standard recipes, enterprise standards
and/or customer preferences

NCII
PLAN FMC
SESSION Zacaria
 Bakery products are filled and
decorated, where required and
appropriate, in accordance with x x
standard recipes and/or enterprise
standards and customer preferences
 Bakery items are finished according to
desired x x
product characteristics
 Baked products are presented according
x x
to established standards and procedures
 Bakery products are stored according to x x
established standards and procedures
 Packaging are selected appropriate for
the preservation of product freshness and x x
eating characteristics
NOTE: *Critical aspects of competency

NCII
PLAN FMC
SESSION Zacaria
TABLE OF SPECIFICATION
Knowledge Comprehension Application # of

Objectives/Content
items/
area/Topics
% of test
Required ingredients
are selected,
measured and
weighed according to 1
recipe or production 1 1 3
requirements and
established
standards and
procedures
A variety of bakery
products are
prepared according
to standard mixing 1 0 1 2
procedures/formulati
on/ recipes and
desired product
characteristics
Appropriate
equipment are used
according to required 1
1 1 3
bakery products and
standard operating
procedures
Bakery products are

baked according to
techniques and
appropriate 1 1 1 3
conditions; and
enterprise
requirement and
standards
Required oven 1 1 1 3
temperature are
selected to bake

NCII
PLAN FMC
SESSION Zacaria
goods in accordance
with the desired
characteristics,
standards recipe
specifications and
enterprise practices
A variety of fillings
and
coating/icing,glazes
and decorations for
bakery products are
1 1 1 3
prepared according
to standard recipes,
enterprise standards
and/or customer
preferences
Bakery products are

filled and decorated,
where required and
appropriate, in
accordance with 1 1 1 3
standard recipes
and/or enterprise
standards and
customer preferences
Bakery items are

finished according to
desired 1 1 1 3
product
characteristics
Baked products are

presented according
to established 1 0 1 2
standards and
procedures
Bakery products are

stored according to
established 1 1 1 3
standards and
procedures

NCII
PLAN FMC
SESSION Zacaria
Packaging are
selected appropriate
for the preservation 1 0 1 2
of product freshness
and eating
characteristics
TOTAL 11(25%) 8(35%) 11(40%) 30/100%
Written Test

NCII
PLAN FMC
SESSION Zacaria
INSTRUCTION: take this and find out how much you have learned from this
lesson.
A. Matching type. Match column A with column B. write the letter of the
correct answer in the blank before each number.
A B
___________1. Thermometer A. contains 10-20%

___________2. Pastry tips B. use the volume measuring of a
liquid.
___________3. Water, milk C. used in decorating baked products
And fruit juice
___________4. Leavening agent D. finish sugar
___________5. Confectioner sugar E. used to check oven temperature
___________6. Flour F. commonly known as salt
___________7. Graduated
Measuring cup. G. gas producing substance
___________8. All-purpose flour H. liquid baking ingredients
___________9. Hydrogenated fat I. major ingredients in baking
__________10. Sodium Chloride J. Also known as shortening
ANSWER KEY
A. Matching Type

NCII
PLAN FMC
SESSION Zacaria
1. E
2. C
3. H
4. G
5. D
6. I
7. B
8. A
9. J
10. F

NCII
PLAN FMC
SESSION Zacaria
B.IDENTIFICATION : Read the following question and write the correct answer
on the space provided..
_______________ 1. It is the result of analysis of marketing data taken from all

marketing transactions , like sales statistics per product, market share, cost per
unit product, profitability analysis per product, etc. including competitor
activities.
_______________ 2. Refers to the amount added to the food cost. It can be
computed separately or added to the markup price to simplify the computation.
_______________ 3. These are distributed to attack consumers to try out a new

product and thereby create new costumers.
______________ 4. Face to face contact with seller and buyer must be together.
______________ 5. It is the process of converting or creating out of raw materials
and components, finish products that meet the needs and want of the
customers who are the ultimate end users.
______________ 6. It is an itemized list of future expenditures.
______________ 7. It is refers to as the activity perform to record the information
and data.
_______________8. It is owned by five or more who are refer to as shareholders or
stockholders.
______________ 9. It covers both the profit and cost of merchandise
_______________ 10. Refers to information or data that go into the official record
called the book of accounts.

NCII
PLAN FMC
SESSION Zacaria
ANSWER KEY
B. Identification
1. Management
2. Profit
3. Free samples
4. Personal selling
5. Production
6. Budget
7. Bookkeeping
8. Corporation
9. Markup
10. Sale transactions

NCII
PLAN FMC
SESSION Zacaria
Multiple choice:
Read the following questions properly and encircle the letter of your
answer.
2. It is the main ingredients among all other ingredients. A powdery

product obtained from the cereals, the foremost of which is wheat.
a. Flour c. Cocoa Powder

b. Sugar d. baking powder
3. It is not a popular as shortening as it does not have good, creamy
characteristics and does not contribute much to the volume and
texture of the product.
a. Lard c. margarine
b. Butter d. Oil
4. Used in baking, mainly due to the aroma and flavored they impart to
the baked product.
a. Sugar c. Spices
b. Eggs d. Extracts
5. This are the substance to produce gas while mixing or heating the
dough or the butter.
a. Leavening Agent c. Eggs

b. Hydrogenated Fat d. Sugar
6. Comes from different shades of brown depending on how well it has
been processed.
a. Salt c. Flour
b. Sugar d. Spices
7. 1 cup = ______tbsp.
a. 20 c. 16
b. 10 d. 12
8. 1lb.=_____oz.
a. 16 c. 12
b. 30 d. 8
9. 1 ½ cups is equivalent to ______ml.
a. 500 c. 350
b. 450 d. 375
10. 16 oz. can is equivalent to ______ grams.
a. 500 c. 350
b. 450 d. 37

NCII
PLAN FMC
SESSION Zacaria
ANSWER KEY
C. Multiple choice
1. A
2. D
3. C
4. A
5. B
6. C
7. A
8. D
9. A

NCII
PLAN FMC
SESSION Zacaria
PERFORMANCE TEST
Trainees Name NORMA A. USOP
Trainers Name SAJARAH M. ZACARIA
Qualification BREAD AND PASTRY PRODUCTION NCII
Unit of Competency PREPARE AND PRODUCE BAKERY
PRODUCTS
Date of Institutional Assessment JANUARY 25, 2024
Time of Institutional Assessment START____________ FINISH__________
General Instruction: Given the necessary tools, materials and equipment, you should
perform following industry standard .
Tools and equipment:
 Scale, measuring cups (liquid & Dry), measuring spoon, palette knife or wooden
spoon, bowls, baking pans, oven, and stand Mixer,etc.
Specific Instruction:
 Wear PPE
 Use tools and equipment correctly at all times
 Work independently with ease and confidence at all times.
 Observe safely precautions at all times
 Work complete ahead of time
 Prepare bakery products
FEEDBACK:_____________________________________________________________________________
__________________________________________________________________________________________
__________________________________________________________________________________________
__________________________________________________________________________________________
YES________________ NO__________________
Date Developed: DocumentNo.AL-MANI FMC-BPP-

NOV, 23,2023 002023
Bread and pastry Issued by:
Date Revised:
Production NCII
Developed by: AL-MANI FMC Page 134 of 28

PLAN TRAINING
SESSION
Sajarah M. Revision # 01
Zacaria
Specific Instruction for The Candidates
Qualification BREAD AND PASTRY PRODUCTION NCII
Unit of Competency PREPARE AND PRODUCE BAKERY
PRODUCTS
General Instruction: Given the necessary tools, materials and equipment, you should
perform following industry standard.
Tools and equipment:
 Scale, measuring cups (liquid & Dry), measuring spoon, palette knife or wooden
spoon, bowls, baking pans, oven, and stand Mixer,etc.
Specific Instruction:
 Wear PPE
 Use tools and equipment correctly at all times
 Work independently with ease and confidence at all times.
 Observe safely precautions at all times
 Work complete ahead of time
 Prepare bakery products

NOV, 23,2023 002023
Date Revised:
Production NCII

PLAN TRAINING
SESSION
Zacaria
RATING SHEET FOR DEMONSTRATION WITH ORAL QUESTIONING
Candidate's name: NORMA M. USOP
Trainer's name: SAJARAH M. ZACARIA
QUALIFICATION: BREAD AND PASTRY PRODUCTION NC II

Certificate of
BREAD MAKING
Competency 1:
PREPARE AND PRODUCE BAKERY PRODUCTS
Units of Competency
Date of Institutional
JANUARY 25, 2024
Assessment;
Time of Institutional START;
assessment: FINISH;
Instructions for demonstration
Given the necessary materials, tools and equipment, the candidate must be
able to perform the following tasks within two (2) hours:
1. Accurate Measuring of ingredients.
 to show if evidence is
OBSERVATION
demonstrated
During the demonstration of skills, the
Yes No N/A
candidate:
 Selected, measured and weighed ingredients
according to recipe requirements
 Prepared variety of bakery products*
 Selected and used appropriate equipment, tools
and utensils
 Baked bakery products*
 Selected oven temperature to bake goods
 Decorated and presented bakery products*
 Prepared desserts/different types of desserts *

NOV, 23,2023 002023
Date Revised:
Production NCII

PLAN TRAINING
SESSION
Zacaria
 Plated and decorated a variety of dessert
products*
 Stored and packaged bakery products/desserts*
 Applied food hygiene and safety principles*

 Demonstrated knowledge on varieties and
characteristics of bakery products*
Did the candidates overall performance YES NO N/A

meet the standard?

NOV, 23,2023 002023
Date Revised:
Production NCII

PLAN TRAINING
SESSION
Zacaria
QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. What is the use of leavening agent in bread?

Answer:
 
It causes the dough to expand by releasing gas once mixed
with with liquid, acid, or heat.
2. How can you tell if a cake is properly done?
Answer:
 
Prick the cake with a wooden skewer. If it comes out with
cake bits still on it, the cake needs more time in the oven.
3. what is the deference between baking powder and baking
soda?
Answer:  
They help a cake rice. Though they have the same job, they
should never be substituted 1 to 1.
4.why do we need to use a cups or scale when measuring?
Answer:
 
Baking is all about precision. If something is off, the dough
will become too crumbly, too sticky, or too hard.
Safety Questions
5.what is the first thing you should do before you start working  
with food?
Answer:
Wash your hand.
6. when a glass is broken, what should be done with nearby  
food?
Answer
Inspect it for glass shards before serving it

NOV, 23,2023 002023
Date Revised:
Production NCII

PLAN TRAINING
SESSION
Zacaria
7. When should spilled water be cleaned up?  
Answer
Immediately to prevent slip and falls.
8.if you cut one of your finger, what should you do?  
Answer
Apply first aid, cover the cut, and then resume.
Contingency Questions
9. could you explained the difference between different type of  
flour?
Answer
They differ primarily based on protein content, which affect
the final texture of the baked good you are making.
10. a recipes calls for butter milk, but you don’t want to go to  
the store just for that. Can you make you own
Answer
Yes. To make buttermilk, place 1 tablespoon of white vinegar
or lemon juice in a liquid measuring cup. Add one cup of milk,
let it stand for 5 minutes.
11.How do you adjust baking cakes with different size pans.  
Answer
Keep the depth of the batter the same . fill the pan about
half way to two-thirds on the way full.
12.why is there a need to soften the butter before creaming it  
with the sugar?
Answer
Because, only softened or room temperature butter can be
aerated.
Job Role/Environment Questions  
13.what makes you want to pursue a bakery position?  
Answer
I want to pusue a bakery position because I feel that I have
the proper skill set that allows me to work on a bakes hope
to provide delicious baked good to custumers.

NOV, 23,2023 002023
Date Revised:
Production NCII

PLAN TRAINING
SESSION
Zacaria
14.how do you mange several baking tasks throughout a shift?  
Answer:
To help me complete all my baking task, I write all my tasks
down on a notepad at the beginning of my shift and take
breaks regularly.
15.what are your favourite techniques you used daily as a  
baker?
Answer:
I excel in proofing bread for baking and have my preferred
set of kitchen tools.
16.how do you ensure that your work place meets the proper  
safety regulation and standards?
Answer
Its essential for bakeries to follow healthy and safety
guidelines guide lines closely to keep employees and customers
safe. While working, I wash my hands consistently, I maintain a
strict cleaning routine, and I place signs around the kitchen to
prevent accident in the area.
Rules and Regulations  
17.base on what you have learned about the guidelines in  
baking. What are the things that you must follow to achieve
a good baked product?
Answer
Measure the ingredients properly, used room temperature
ingredients, and check your oven temperature.
18. how important is it that ingredients are at room  
temperature?
Answer:
Cold ingredients will not incorporate smoothly or evenly, so
your batter won’t get enough rise when it hits the oven. Be
sure to allow enough time for your ingredients to warm up.
19. why do you pre-heat the oven.  
Answer:
Allowing to reach the correct temperature before you put
anything in it. If you don’t pre-heat oven, the temperaturewont
be enough, and result may be an undercooked mess.
NOV, 23,2023 002023
Date Revised:
Production NCII

PLAN TRAINING
SESSION
Zacaria
20. why do you let dough rest after kneading?  
Answer:
Letting it rest well make it easier to shape the dough into
various shape. This is because you are enabling the gluten
bonds the ability to relax and enabling the dough to rise.
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory

NOV, 23,2023 002023
Date Revised:
Production NCII

PLAN TRAINING
SESSION
Zacaria
Inventory of Training Resources
Resources for presenting instruction
 Print Resources As per TR As per Remarks
Inventory
Competency Base Learning N/A 25 pcs Training
Msterials(CBLM) references
Handbook 1 2 pcs Training
references
 Non Print Resources As per TR As per Remarks
Inventory
White board marker 1 1 Replenis
hment
Laptop 1 1 For
mainten
ance
Overhead Projector 1 1 For
mainten
ance
Desk Top Projector 1 1 For
mainten
ance
LCD Projector 1 1 For
mainten
ance
Resources for Skills practice of Competency #1 ______________________________

 Supplies and Materials As per TR As per Remarks
Inventory
Bread flour 0 1kg Replacement
All-purpose flour 0 1kg Replacement
sugar 0 1kg Replacement
Yeast 0 1pck Replacement
Butter 0 25 bars Replacement

NOV, 23,2023 002023
Date Revised:
Production NCII

PLAN TRAINING
SESSION
Zacaria
Margarine 0 10 jars Replacement
Cooking oil 0 10 bottles Replacement
 Tools As per TR As per Remarks
Inventory
Measuring cup, solid 12 25 Competed
Measuring cup, liquid (250 & 500ml) 12 25 Competed
Measuring spoon 25 25 Competed
Rolling pins 6 25 Competed
Sheet pans 6 25 Competed
Rubber scrapper 6 25 Competed
Scale , 10kgs 6 25 Competed
Beaters 6 25 Competed
Mixing bowl 12 sets 25sets Competed
Wire whisk 6 25 Competed
Flour sifter 6 25 Competed
 Equipment As per TR As per Remarks
Inventory
Commercial mixer 6 10 units Maintenance
Mechanical dough roller 1 1 Maintenance
Decker Oven 1 1 Maintenance
Note: In the remarks section, remarks may include for repair, for replenishment, for
reproduction, for maintenance etc.

NOV, 23,2023 002023
Date Revised:
Production NCII

PLAN TRAINING
SESSION
Zacaria
PTS CERTIFICATE

NOV, 23,2023 002023
Date Revised:
Production NCII

PLAN TRAINING
SESSION
Zacaria
UEMFT CERTIFICATE

NOV, 23,2023 002023
Date Revised:
Production NCII

PLAN TRAINING
SESSION
Zacaria
FACILITATE
LEARNING
SESSION
NOV, 23,2023 002023
Date Revised:
Production NCII

PLAN TRAINING
SESSION
Zacaria
AL-MANI FARMERS MULITIPURPOSE COOPERATIVE
LEARNING SITE FOR AGRICULTURE
Proper Guinibun DAS, Maguindanao Del Sur
TRAINING ACTIVITY MATRIX
FACILITATE
LEARNING
Bread and Pastry Production NC II
SESSION
UC1- PREPARE AND PRODUCE BAKERY PRODUCTS
Training Trainee Facilities/Tools Venue Date & Remarks
Activity and Equipment (Workstatio Time
n/ Area)
Preliminaries All trainees  Laptop Practical November Trainees
 Projector Work Area/ 20, 2023 to
 Prayer
 Chairs Contextual proceed
 Energizer
 Tables Learning to the
 Orientation area 8:00 am- first unit
9:00 am of
competen
cy
PREPARE -SAIDDIE Work November Institutio
 CBLM
BAKIRY M. RASID Station 1 20, 2023 nal
 Manuals
PRODUCT Assessme
 LCD projector Learning -
nt/Procee
 Computer/ Resource
 Baking -DATU d to the
Laptop Area
ingredients NORON D. next
 Tools and 9:00 am -
and PAL Practical competen
equipment 11:00 am
Accurate work area. cy
measurem materials
ent of -PARIDA M.  PPE
ingredients SALIK
 Types,
kinds -MUSA
and A.MADALID 1;00 pm-
classifica AY 2;00 pm

NOV, 23,2023 002023
Date Revised:
Production NCII

PLAN TRAINING
SESSION
Zacaria
FACILITATE
tion of
bakery
products -
ABDULGANI 2;00pm
 Baking E E. 4;00pm
Techniqu MIDTIMBAN
es and G
Guideline
s November
21,2023
-ISMAEL
 Baking 8;00 am-
P.BECAH
tools and 9;00 am
equipment -BAI
and their LHYNNE E.
uses DAGSA
-AMERUDIN 9;00 am-
 Bake
bakery D. 11;30 am
product DIMALANAS
s -ABDULLA
UDTONG
DECORATE -BENJAMIN Work November Institutio

 CBLM
AND PRESENT P. Station 2 nal
 Manuals 21, 2023
BAKERY ABDULRAK Assessme
 LCD projector Learning
PRODUCTS AMAN - nt/Procee
 Computer/ Resource
d to the
 preparing -HANDAL B. Laptop Area
next
fillings and ABDULRAK  Tools and 1:00pm -
Practical competen
coating/ici AMAN equipment 2:30 am
work area) cy
ng, glazes -SITTIE materials
and JANE  PPE
Decoration ABEDIN
s
according -HANAH
to YASMIN K.
standard MIDTIMBAN
2:30 – 4:00
recipes G
pm
-AKAS L.
 Fill and November
SAGUIA
decorate 22,2023
bakery 8;00-
products -NORMA A. 11;00am

NOV, 23,2023 002023
Date Revised:
Production NCII

PLAN TRAINING
SESSION
Zacaria
 Present USOP
baked ROWEL 1;00pm-
products VECTOR D. 4;00pm
according GANO
to
standards
and -SUKARNO
procedure G. HUSSAIN
-  CBLM Work November Institutio

STORE ABDULRAU  Manuals Station 3 nal
BAKERY 23, 2023
F A. ASIM  LCD projector Assessme
PRODUC Learning
TS  Computer/ nt/Procee
-ISMAEL Resource
Laptop d to the
D.BALAYAN Area
 Storing next
AN  Tools and
bakery Practical competen
products -LAHMODIN equipment work area cy
8:00 am -
according B.BAMAN materials
10:00 am
to  PPE
standard -NORHAYA
and M. TUTI
procedur
es -JOHANA
BALAYANAN
 Select -
appropriat NORGUIAN 10:00am –
e A G. 11:30 am
packaging LAMPING
-SORAIDA
S.
WATAMAMA
-ZAMORA,
JOSEPH P.

NOV, 23,2023 002023
Date Revised:
Production NCII

PLAN TRAINING
SESSION
Zacaria
FACILITATE
LEARNING
SESSION

NOV, 23,2023 002023
Date Revised:
Production NCII

PLAN TRAINING
SESSION
Zacaria
Progress Chart AL-MANI FARMERS MULTIPOPOSE COOPERATIVE
Guinibon, DAS, Maguindanao del Sur
PROGRESS CHART
BREAD AND P ASTRY P RODUCTION NCII
Training Duration: 260 Hours
NAME OF TRAINEE REMARKS
1 ABDULRAKMAN, BENJAMIN P. C    C    C      C       EXIT PROGRAM

2 ABDULRAKMAN, HANDALA B. C
  
C
  
C
    
C
     
EXIT PROGRAM
3 ABEDIN, SITTIE JANE C
  
C
  
C
    
C
     
EXIT PROGRAM
4 ASIM, ABDULRAUF A. C    C    C      C       EXIT PROGRAM
5 BALAYANAN, ISMAEL D. C    C    C      C       EXIT PROGRAM
6 BAMAN, LAHMODIN B. C    C    C      C       EXIT PROGRAM
7 BLAH, ISMAEL P. C    C    C      C       EXIT PROGRAM
8 DAGSA, BAI LHYNNE E. C    C    C      C       EXIT PROGRAM
9 DIMALEN, SHIERLY P. C
  
C
  
C
    
C
      EXIT PROGRAM
10 GANO, ROWEL VECTOR D. NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC
11 HUSSAIN, SUKARNO G. NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC
12 LAMPING, NORGUIANA G. C    C    C      C       EXIT PROGRAM
13 MADALIDAY, MUSA A. C    C    C      C       EXIT PROGRAM
14 MIDTIMBANG, ABDULGANIE E. C
  
C
  
C
    
C
     
EXIT PROGRAM
15 MIDTIMBANG, HANAH YASMIN K. C    C    C      C       EXIT PROGRAM
16 PAL, DATU NORRON D. C    C    C      C       EXIT PROGRAM
17 RASID, SAIDDIE M. C
  
C
  
C
    
C
18 SAGUIA, AKAS L. C
  
C
  
C
    
C
19 SALIK, PARIDA M. C
  
C
  
C
    
C
20 TUTI, NORHAYA M. C
  
C
  
C
    
C
21 UDTOG, SAHABUDIN C
  
C
  
C
    
C
22 UDTONG, ABDULLA C
  
C
  
C
    
C
23 USOP, NORMA A. C
  
C
  
C
    
C
24 WATAMAMA, SORAIDA S. C
  
C
  
C
    
C
25 ZAMORA, JOSEPH P. C
  
C
  
C
    
C
Date Started:
November 20, 2023
PreparedSAJARAH
by: M. ZACARIA
Date Ended: January 22,
2024
Date Developed: DocumentNo.AL-MANI FMC-BPP-002023

Bread and pastry
Date Revised:
Production NCII
Developed by:
AL-MANI FMC Page 151 of 28
PLAN TRAINING
FACILITATE
SESSION
LEARNING Sajarah M. Zacaria Revision # 01
SESSION
Achievement
ACHIEVEMENT Chart
CHART
(BREAD AND PASTRY PRODUCTION NC II)
DURATION: 105 HOURS
Abdulrakaman, Benjamin P. c c c c c c c c c c c c c c c c c c c c Competent

Abdulrakaman, Handal B. c c c c c c c c c c c c c c c c c c c c Competent
Abedin, Sittie Jane c c c c c c c c c c c c c c c c c c c c Competent
Asim, Abdulrauf A. c c c c c c c c c c c c c c c c c c c c Competent
Balayanan, Ismael D. c c c c c c c c c c c c c c c c c c c c Competent
Baman, Lahmodin B. c c c c c c c c c c c c c c c c c c c c Competent
Becah, Ismael P. c c c c c c c c c c c c c c c c c c c c Competent
Dagsa, Bai lhynne E. c c c c c c c c c c c c c c c c c c c c Competent
Dimalanas, Amerudin D. c c c c c c c c c c c c c c c c c c c c Competent
Gano, Rowel Vector D. NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC
Hussain, Sukarno G. NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC NYC
Lamping, Norguiana G. c c c c c c c c c c c c c c c c c c c c Competent

Madaliday, Musa A. c c c c c c c c c c c c c c c c c c c c Competent
Midtimbang, Abdulganie E. c c c c c c c c c c c c c c c c c c c c Competent
Midtimbang, Hanah Yasmin K. c c c c c c c c c c c c c c c c c c c c Competent
Pal, Datu Norron D. c c c c c c c c c c c c c c c c c c c c Competent
Rasid, Saiddie M. c c c c c c c c c c c c c c c c c c c c Competent
Saguia, Akas L. c c c c c c c c c c c c c c c c c c c c Competent
Salik, Parida M. c c c c c c c c c c c c c c c c c c c c Competent
Tuti, Norhaya M. c c c c c c c c c c c c c c c c c c c c Competent
Udtog, Sahabudin c c c c c c c c c c c c c c c c c c c c Competent
Udtong, Abdulla c c c c c c c c c c c c c c c c c c c c Competent
Usop, Norma A. c c c c c c c c c c c c c c c c c c c c Competent
Watamama, Soraida S. c c c c c c c c c c c c c c c c c c c c Competent
Zamora Joseph. P c c c c c c c c c c c c c c c c c c c c Competent
Date of training:
Trainer: SAJARAH M. ZACARIA
November 20, 2023 -

Bread and pastry
Date Revised:
Production NCII
Developed by:
FACILITATE
PLAN TRAINING
LEARNING
SESSION Revision # 01
SESSION Sajarah M. Zacaria
PRE AND POST TEST ANALYSIS
pre-test post-test
32 66 t-Test: Paired Two Sample for Means
80
43 62
22 67 70 post-test pre-test Mean
58 67 60
Mean 65.36842105 55.57894737 9.78947
57 69 Variance 20.02339181 178.1461988
50 Observations 19 19
66 71
66 65 40 Pearson Correlation 0.33481846
pre-test
64 67 Hypothesized Mean Difference 0
30 post-test
54 62 df 18
64 63 20 t Stat 3.392865315
54 72 P(T<=t) one-tail 0.001621167
10
70 69 t Critical one-tail 1.734063607
62 71 0 P(T<=t) two-tail 0.003242334
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 t Critical two-tail 2.10092204
62 65
54 60
62 63
Pre-Test &Post Test Analysis
58 61
72 68 Interpretation of Data
36 54 The ta ble a bove shows tha t pre-test scores ra nged from22 to 72 while post test scores ra nged
Highest 72 72 from 54 to 72 which mea ns a 3.392 increa se of scores a s shown in the ga p between the red line(posttest) a nd
Lowest 22 54 blue line(pretest). Sta tistica l Ana lysis showed a n a vera ge of 65.37 for posttest a nd 55.58for pre-test.
Analysis
The ta ble revea ls tha t the t Sta t the mea n difference between the post test a nd pres test scores.
is 9.79. The p-va lue is .0016, which is lesser tha n .01 which mea ns tha t the test scores a re significa ntly
different.
Conclusion
As revea led by the foregoing a na lysis of the da ta , the interventions ma de during the
Competency-Ba sed Tra ining(CBT) for Enha nced Tra ining Methodology I ha s a n effect with the tra inees.
Recommendation
Competency-Ba sed Tra ining for Enha nced Tra ining Methodology I is therefore recommended:
1. CBLM must conta in sufficient informa tion a nd is releva nt to the objectives.
2. Select methods tha t a re a ppropria te with the tra ining need.

Bread and pastry
Date Revised:
Production NCII
Developed by:
FACILITATE
PLAN TRAINING
LEARNING
SESSION Sajarah M. Zacaria Revision # 01
SESSION
PROGRAM EVALUATION SHEET/ANALISIS
PROGRAM EVALUATION ANALYSIS Average

Trainee 1 Trainee 2 Trainee 3 Trainee 4 Trainee 5 Average Descriptive Rating per Group
Descriptive Rating per Group
A. Program Design and Organization 3.80 Very Good / Very Satisfactory

The item on "Program Design
1. Clarity of program objectives 3 3 3 5 5 3.80 Very Good / Very Satisfactory In this area, the item on "Scheduling of activities and
and Organization" got an average
2. Organization of course activities 4 5 4 5 4 4.40 Very Good / Very Satisfactory time allotment" got a rating of 3.80 or "Very Good/Very
rating of 3.80 or "Very Good/Very
3. Scheduling of activities and time allotment 3 2 3 4 3 3.00 Good / Adequate Satisfactory" while the rest were rated "Good /
Satisfactory".
4. Attinment of program objectives 4 2 4 5 5 4.00 Very Good / Very Satisfactory Adequate".
3.80 Very Good / Very Satisfactory
B. Course Content 3.85 Very Good / Very Satisfactory
1. Course content vis-à-vis the program objectives 4 3 4 3 4 Very Good / Very Satisfactory The area on "Course
3.60
All items under the Course Content got ratings falling Content" got an average
2. Sequencing of the course contents 4 3 4 5 4 4.00 Very Good / Very Satisfactory
on "Very Good/Very Satisfactory". This means that the rating of 3.85 or "Very
3. Sufficiency of information 4 3 2 5 4 3.60 Very Good / Very Satisfactory trainees were very satisfied with the course content. Good/Very Satisfactory".
4. Relevance of course content vis-à-vis need 4 5 4 4 4 4.20 Very Good / Very Satisfactory
C. Training Methodology 4.30 Very Good / Very Satisfactory The item on "Training
On the "effectiveness of selected method", a 4.30 rating was Methodology" got an average
1. Effectiveness of selected method 4 5 4 5 4 4.40 Very Good / Very Satisfactory given or "Very Good/Very satisfactory" while the
rating of 4.30or "Very Good/Very
"Appropriateness to the course activities" got 3.80 or "Very
2. Appropriateness to the course activities 4 5 4 5 3 4.20 Very Good / Very Satisfactory Satisfactory".
Good/Very Satisfactory".
D. Program Administration and Management 4.09 Very Good / Very Satisfactory
1. Adequacy of provided supplies and materials 4 3 4 5 5 4.20 Very Good / Very Satisfactory
2. Timeliness of provision of supplies and materials 4 3 4 5 5 4.20 Very Good / Very Satisfactory The item on "Program
Administration and
3. Availability of training equipment and materials 4 3 4 5 4 4.00 Very Good / Very Satisfactory The adequacy and timeliness of provision of
Management" got an average
4. Conduciveness of the training venue to learning 4 4 4 5 5 4.40 Very Good / Very Satisfactory supplies and materials got an average of 4.09
rating of 4.09 or "Very
5. Appropriateness of the physical layout of the venue 3 3 4 5 3 3.60 Very Good / Very Satisfactory or "Very Good/Very Satisfactory"
Good/Very Satisfactory".
6. Overall accommodation 4 3 4 5 5 4.20 Very Good / Very Satisfactory
7. Secretariat service 4 2 4 5 5 4.00 Very Good / Very Satisfactory

Bread and pastry
Date Revised:
Production NCII
Developed by:
FACILITATE
PLAN TRAINING
LEARNING
SESSION
E. Facilitator/Trainer (Charry Cabino Ado) 4.66 Outstanding
1. Knowledge of the subject matter 5 5 4 4 5 4.60 Outstanding
2. Ability to communicate ideas 5 5 4 4 5 4.60 Outstanding
3. Ability to arouse interest 5 4 4 4 5 4.40 Very Good
4. Ability to encourage participation 5 4 4 4 5 4.40 Very Good
5. Ability to organise lecture 5 5 4 4 5 4.60 Outstanding The item on
"Facilitator/Trainer (Charry
6. Ability to answer questions 5 5 4 4 5 4.60 Outstanding
The whole items got and average rating of 4.66 Cabino Ado)" got an average
7. Openness to suggestions and comments 5 5 5 4 5 4.80 Outstanding
which is equivalent to "Outstanding" rating of 4.66 or
8. Ability to encourage critical and/or creative thinking 5 5 5 4 5 4.80 Outstanding "Outstanding"".
9. Spontaneity in expression of ideas 5 5 5 4 5 4.80 Outstanding
10. Use of training equipment 5 5 5 4 5 4.80 Outstanding
11. Comprehensiveness of lecture 5 5 5 5 5 5.00 Outstanding
12. Ability to provide adequate feedback 5 4 5 5 4 4.60 Outstanding
13. Ability to provide practical exercises 5 5 4 5 4 4.60 Outstanding
5 4.66 Outstanding
Facilitator/Trainer (Asmina Iskak) 4.75 Outstanding
3. Ability to arouse interest 4 5 5 5 5 4.80 Outstanding
4. Ability to encourage participation 5 5 5 4 5 4.80 Outstanding
5. Ability to organise lecture 5 5 5 4 5 4.80 Outstanding The item on "
6. Ability to answer questions 5 5 5 4 5 4.80 Outstanding Facilitator/Trainer (Asmina
7. Openness to suggestions and comments 4 5 5 5 4 4.60 Outstanding All items got a rating of 4.75 or "Outstanding" Iskak)" got an average rating
8. Ability to encourage critical and/or creative thinking 4 5 5 4 4 4.40 Very Good of 4.75 or "Outstanding".
4.75 Outstanding
Facilitator/Trainer (Mahida Abdulmutalib) 4.49 Very Good
3. Ability to arouse interest 5 5 4 4 5 4.60 Outstanding
5. Ability to organise lecture 4 4 4 5 5 4.40 Very Good The item on "
Facilitator/Trainer (Mahida
6. Ability to answer questions 4 4 4 5 5 4.40 Very Good
Abdulmutalib)" got an
7. Openness to suggestions and comments 4 5 4 5 5 4.60 Outstanding All items got a rating of 4.49 or "Very good"
average rating of 4.49 or
8. Ability to encourage critical and/or creative thinking 4 5 4 5 5 4.60 Outstanding "Very Good".
10. Use of training equipment 4 4 4 5 5 4.40 Very Good
11. Comprehensiveness of lecture 5 4 4 4 5 4.40 Very Good
12. Ability to provide adequate feedback 5 4 4 4 5 4.40 Very Good
13. Ability to provide practical exercises 4 4 4 4 5 4.20 Very Good

Bread and pastry
Date Revised:
Production NCII
Developed by:
FACILITATE
PLAN TRAINING
LEARNING
SESSION Sajarah M. Zacaria
Facilitator/Trainer (Cristy Esperela) 4.66 Outstanding
1. Knowledge of the subject matter 5 4 4 5 4 4.40 Very Good
Facilitator/Trainer (Cristy
Esperela)" got an average
7. Openness to suggestions and comments 5 5 5 5 4 4.80 Outstanding All items got a rating of 4.66 or "Outstanding"
rating of 4.66 or
8. Ability to encourage critical and/or creative thinking 4 4 4 5 4 4.20 Very Good "Oustanding".
4.66
Facilitator/Trainer (Faizal Cabino) 4.38 Very Good
2. Ability to communicate ideas 5 4 4 5 4 4.40 Very Good
Facilitator/Trainer (Faizal
6. Ability to answer questions 4 4 5 5 4 4.40 Very Good
Cabino)" got an average
7. Openness to suggestions and comments 4 4 5 5 4 4.40 Very Good All items got a rating of 4.38 or "Very good"
rating of 4.38 or "Very
8. Ability to encourage critical and/or creative thinking 5 4 4 5 4 4.40 Very Good Good".
9. Spontaneity in expression of ideas 5 4 4 5 4 4.40 Very Good
12. Ability to provide adequate feedback 5 4 4 5 4 4.40 Very Good
Facilitator/Trainer (Adbul, Maruof) 4.51 Outstanding
6. Ability to answer questions 4 5 4 5 4 4.40 Very Good Facilitator/Trainer (Marouf
7. Openness to suggestions and comments 4 5 4 5 5 4.60 Outstanding All items got a rating of 4.51 or "Outstanding" Adbul)" got an average rating
8. Ability to encourage critical and/or creative thinking 5 4 4 5 5 4.60 Outstanding of 4.51 or "Outstanding".

Bread and pastry
Date Revised:
Production NCII
Developed by:
FACILITATE
PLAN TRAINING
LEARNING
SESSION
Sajarah M. Zacaria
Facilitator/Trainer (Minandang, Nicole) 4.65 Outstanding
Facilitator/Trainer
(Minandang, Nicole)" got an
8. Ability to encourage critical and/or creative thinking 5 5 5 5 5 5.00 Outstanding "Outstanding".
4.65 Outstanding
Facilitator/Trainer (Salik, Sandra) 4.65 Outstanding
Facilitator/Trainer
(Minandang, Nicole)" got an
8. Ability to encourage critical and/or creative thinking 5 5 4 5 5 4.80 Outstanding "Outstanding".
4.65 Outstanding
Facilitator/Trainer (Cabatuan, Bea) 4.57 Outstanding
4. Ability to encourage participation 5 4 4 5 4 4.40 Very Good
5. Ability to organise lecture 5 4 5 5 5 4.80 Outstanding The item on
"Facilitator/Trainer
(Cabatuan, Bea)" got an
7. Openness to suggestions and comments 4 4 5 5 5 4.60 Outstanding All Items got a rating of 4.57 or "Outstanding"
8. Ability to encourage critical and/or creative thinking 5 4 5 5 5 4.80 Outstanding "Very Good".

Bread and pastry
Date Revised:
Production NCII
FACILITATE Developed by:
PLAN TRAINING
LEARNING
SESSION
FLS Certificate

NOV, 23,2023 002023
Date Revised:
Production NCII

PLAN TRAINING
FACILITATE
SESSION
LEARNING Sajarah M. Revision # 01
SESSION Zacaria
MAINTAIN
TRAINING
FACILITIES

NOV, 23,2023 002023
Date Revised:
Production NCII
MAINTAIN Developed by: AL-MANI FMC Page 159 of 28
PLAN TRAINING
TRAINING
SESSION
FACILITIES Sajarah M. Revision # 01
Zacaria
BREAD AND PASTRY PRODUCTION NC II WORKSHOP LAYOUT

NOV, 23,2023 002023
Date Revised:
Production NCII

PLANMAINTAIN
TRAINING
SESSION
TRAINING
Zacaria
EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE Gas Range with Oven
EQUIPMENT CODE BPP-EQP-002
LOCATION Practical Work Area
Schedule for the Month of _________________
Daily Ever Weekl Every Mont Remarks

ACTIVITIES MANPOWER y y 15th hly
othe Day
r day
Activity is
done before
1. Clean the grill Trainee
and after
surface thoroughly
with a grill pad √ using the
equipment
while the surface is
still warm (not hot).
Activity is
done before
2. Regularly wipe Trainee
and after
the surface with hot
water and detergent. √ using the
equipment
Activity is
done before
3. Check that gas Trainee
and after
cocks turns
smoothly √ using the
equipment t
Activity is
done before
4. Remove the Trainee
and after
burner cap and
NOV, 23,2023 002023
Date Revised:
Production NCII

MAINTAIN PLAN TRAINING
TRAINING SESSION
Zacaria
clean with a using the
suitable detergent √ equipment t
and warm water
5. Check the oven Activity is

racks are level. Trainee
√ done before
and after
using the
equipment t
6. Check the oven Activity is
door close tightly Trainee
√ done before
and after
using the
equipment
7. Run the heck
equipment for 5 warranty
Trainee
minutes and
observe abnormal
√ after service
assistance
operation; if repair from dealer
is necessary, send to
technician
Special Instruction;
Schedule the maximum number of preventive maintenance job when necessary.
Trainer: SAJARAH M. ZACARIA

NOV, 23,2023 002023
Date Revised:
Production NCII
AL-MANI FMC
PLANMAINTAIN
TRAINING Developed by: Page 162 of 28
TRAINING
SESSION
Zacaria
HOUSEKEEPING INSPECTION CHECKLIST
QUALIFICATION BREAD AND PASTRY PRODUCTION NC II
AREA/SECTION Practical Work Area
In- Charge SAJARAH M. ZACARIA
YES NO INSPECTION ITEMS
√ 1. Are the tools and equipment are cleaned, dry and free from dust?
√ 2. Are baking tools arranged according to its qualification?
√ 3. Are the working tables and stools cleaned and arranged?
√ 4. Are the floor, walls, windows, ceilings

• Graffiti/dust/rust
•Cobwebs and outdated/unnecessary objects/items
• Obstructions
•Any used materials/scraps (slugs, stubs) spilled liquid
•Open crack (floor) are clean sweep and mop?

√ 5. Are the workshop ventilation and illumination by dusting
lamps/bulbs, replacing non-functional lamps and keeping
exhaust clean and checked?
√ 6. Are the computer set monitor, CPU, keyboards, mouse – free,
unnecessary markings, dust; cables and plugs are in order;
wellarranged? ; all items functional (Lecture Area) cleaned and
dusted?
√ 7. Are inspect air conditioning equipment:

• keep screen and filter free from dust/rust ?
• are selector knobs if in normal positions and functional are
cheack?
• Check if drainage is OK?

√ 8. Are the Tool Room
• Free of dust, not damp

NOV, 23,2023 002023
Date Revised:
Production NCII

PLAN TRAINING
SESSION
Zacaria
• Tools in appropriate positions/locations
• With visible labels/signage
• Logbook and forms are complete, in order and updated
• Lights, ventilation Clean, check and maintain?
√ 9. Area the Rest Room
MAINTAIN • Urinals, bowls, wash basins, walls and partitions are free from
TRAINING stains, dirt, oils, graffiti and unnecessary objects;
FACILITIES • Ceilings free from cobwebs and dangling items
• Floor is kept dry; no broken tiles or protruding objects
• Equipped with dipper and pails; properly located after use
• Water systems is functional: no dripping/damaged faucets or
pipes
• Drainage system is working, no water-clogged areas • No
offensive odor
• Lights /Ventilation – . Clean and check?
√ 10. Are the wash area:

• Walls/Floors- –free from oils, molds, broken tiles, gums, stains or
graffiti
• Drainage system is functional
• Water system functional; no dripping faucets or leaking pipes
• Free from unnecessary objects (mops, rags) .
Clean and check?
√ 11. Are the work shop surroundings by sweeping/ removing
fallen leaves, branches, debris and other refuse, impounded
water, clearing pathways of obstructions clean and maintain?
12. Are the waste materials Disposed ? (Follow waste segregation
system)?
Remarks: Excellent work! The Practical Work Area is cleaned according to
standards, following the 5s method of organizing the workplace.
Inspected by: SAJARAH M. ZACARIA Date: JANUARY 10, 2024

NOV, 23,2023 002023
Date Revised:
Production NCII

PLAN TRAINING
SESSION
MAINTAIN
FACILITIES Zacaria
EQUIPMENT MAINTENANCE INSPECTION CHECKLIST
Equipment Type : Gas Range with Oven

Property Code/Number: BPP-EQP-002
Location : Practical Work Area
Trainer In –Charge ;Sajarah M. Zacaria
YES NO INSPECTION ITEMS
√ 1. Is the grill surface cleaned thoroughly with a grill pad while the surface is
still warm (not hot)?
√ 2. Is the surface regularly wiped with hot water and detergent?
√ 3. Are the gas cocks turns smoothly?
√ 4. Is the burner cap remove and clean with a suitable detergent and warm
water?
√ 5. Is the oven racks are leveled and clean?
√ 6. Is the oven door close tightly?
√ 7. Is the equipment run for 5 minutes and observe abnormal operation; if

repair is necessary, and send to technician?
Remarks:
Very good trainees! The equipment is well maintained following the
proper standards of maintaining the equipment.
Inspected by: Sajarah M. Zacaria Date: January 10, 2024

NOV, 23,2023 002023
Date Revised:
Production NCII
PLAN TRAINING
TRAINING
SESSION
Zacaria
WASTE SEGRIGATION/DISPOSAL PLAN
Qualification BREAD AND PASTRY PRODUCTION NC II

Area/Section PRACTICAL WORK AREA
In-Charge SAJARAH M. ZACARIA
GENERAL ACCUMULATED WASTE SEGREGATION METHOD
WASTES
Recycle Compose Dispose
1.Left over ingredients like flour, √
sugar and other flavorings
2. Tin cans, plastic wrappers and √
cellophane
3. Waste packaging materials √
4. Fruits and vegetables peelings √
5. broken items √
6. waste papers and tissue papers √
7. Empty oil bottle √
8. Egg shell √
9. Disposable Hand Gloves √
Schedule of Disposal (Daily, Daily
Weekly, Monthly)
Mode of Disposal (Selling, Selling
Donation, or thru Waste
Disposal Plant

NOV, 23,2023 002023
Date Revised:
Production NCII
AL-MANI FMC
PLANMAINTAIN
TRAINING Developed by: Page 166 of 28
TRAINING
SESSION
Zacaria
PURCHASE REQUEST
AL-MANI FARM MULTI-PURPOSE COOPERATIVE
Proper Guinobon, Datu Abdullah Sangki Maguindanao Del Sur
Office/Div./Section: _____________ PR No.: ______________ Date: ___________________
Qty. Unit of Issue Item Estimated Estimated
Description Unit Cost Total Cost
6 Pcs. Electric Egg P 2,550.00 P 2,550.00
Mixer
3 Pcs. Electric P 800.00 P 2,400.00
Blender
TOTAL P17,700.00
Purpose Replacement of new electric egg mixer and blender.
Requested by: Approved by:
Signature:
Printed
Name: SAJARAH M. ZACARIA MAROUJA D. ANGELES
Designation Trainer Training Manager
NOTE: 1. Unit Cost are optional unless the requisitioning office is aware of the estimated
market cost.
2. All information required must duly provide.

NOV, 23,2023 002023
Date Revised:
Production NCII

PLANMAINTAIN
TRAINING
SESSION
TRAINING
Zacaria
MTF CIRTIFICATE

NOV, 23,2023 002023
Date Revised:
Production NCII
PLANTRAINING
TRAINING
SESSION
Zacaria
SUPERVISE
WORK-BASED
LEARNING/
TRAINING

NOV, 23,2023 002023
Date Revised:
Production NCII
SUPERVISE Developed by: AL-MANI FMC Page 169 of 28
PLAN TRAINING
WORK-BASE
SESSION
LEARNING Sajarah M. Revision # 01
Zacaria
TRAINING PLAN
Qualification: BREAD AND PASTRY PRODUCTION NCII

Trainees’ Facilities/
Training Mode of Assessment Date and
Training Staff Tools and Venue
Activity/Task Training Method Time
Requirements Equipment
1. Prepare 1.1 Prepare Learning
and produce bakery resource
School Base Sajarah AL-MANI Demonstrati November
bakery products Area
Enterprise M. FMPC on/ 20,2023 –
products Zacaria Observation November
1.2 Decorate Practical with Oral 23,2023
and present work area. Guinibon Questioning
bakery Bread Tools/ Datu
products and Equipment Abdullah 8:00 –
Pastry 1.Commercia Sangki 12:00pm
Product l mixers and Maguindana
ion attachments, o Del Sur
1.3 Store bakery
NCII 2.Cutting 1:00- 4:00pm
products
implements,
Trainer 3.Scales
Measures, 25hours
4.Bowls,
5.Ovens
6.Moulds,
7.shapes and
cutters,
8.Baking
sheets and
9.containers,
10.Various
Bread and pastry
Date Revised:
Production NCII
Developed by:
PLAN TRAINING
SUPERVISE
SESSION
WORK-BASE Sajarah M. Zacaria Revision # 01
LEARNING
shapes and
sizes of pans
Training/
equipments
1. CBLM
2. Powerp
oint
presen
tation
3. Loptop
4. White
board
Common
Personal
Protective
Equipment
1. Apron
2. Hair
net
3. Face
mask
AL-MANI FMPC MAROUJA D. ANGELES SAJARAH M. ZACARIA

Institution’s Industry Industry Supervisor Trainee Coordinator
TRAINEE’S PROGRESS SHEET

Bread and pastry
Date Revised:
Production NCII
SUPERVISE
WORK-BASE Developed by:
PLAN TRAINING
LEARNING
Name : NORMA A. USOP Trainer :SAJARAH M. ZACARIA
Bread and pastry Nominal
Qualification : : 25 hrs.
Production NC II Duration
Units of Training Date Date Trainee’s Supervisor’s
Training Activity Rating
Competency Duration Started Finished Initial Initial
Prepare bakery 8hrs January January
products 03, 2024 03, 2024 COMPETENT
PRIPARE
AND Decorate and present 16hrs January January
PRODUCE bakery products 05, 2024 06, 2024 COMPETENT
BAKERY
Store bakery 24hrs January January
PRODUCT products 07, 2024 09, 2024 COMPETENT
Novemb
TOTAL 25 hrs e23,
2023
Note: The trainee and the supervisor must have a copy of this form. The column for rating maybe used either by giving a numerical rating or simply
indicating competent or not yet competent. For purposes of analysis, you may require industry supervisors to give a numerical rating for the
performance of your trainees. Please take note however that in TESDA, we do not use numerical rating.
Technical Education and Skills Development

Authority
Bread and pastry
Date Revised:
Production NCII
SUPERVISE AL-MANI FMC
WORK-BASE Developed by: Page 172 of 28
PLAN TRAINING
LEARNING
_AL-MANI FMAPC LEARNING SITE_ while undergoing training in the industry. It will
eventually become evidence that can be submitted for
portfolio assessment and for whatever purpose it will
TRAINEE’S RECORD BOOK serve you. It is therefore important that all its contents
are viably entered by both the trainees and instructor.
The Trainees’ Record Book contains all the
required competencies in your chosen qualification. All
you have to do is to fill in the column “Task Required”
and “Date Accomplished” with all the activities in
accordance with the training program and to be taken
up in the school and with the guidance of the
instructor. The instructor will likewise indicate his/her
Trainee’s No. BPP NCII- 2024-001 remarks on the “Instructors Remarks” column
regarding the outcome of the task accomplished by the
NAME: NORMA A. USOP
trainees. Be sure that the trainee will personally
accomplish the task and confirmed by the instructor.
QUALIFICATION: BREAD AND PASTRY PRODUCTION It is of great importance that the content should
NCII be written legibly on ink. Avoid any corrections or
erasures and maintain the cleanliness of this record.
TRAINING DURATION : 116 HOURS This will be collected by your trainer and submit
the same to the Vocational Instruction Supervisor (VIS)
and shall form part of the permanent trainee’s
TRAINER: SAJARAH M. ZACARIA document on file.
THANK YOU.
Instructions:
This Trainees’ Record Book (TRB) is intended to
serve as record of all accomplishment/task/activities
SUPERVISE NOV, 23,2023
Bread and pastry
WORK-BASE Date Revised: Issued by:
Production NCII
LEARNING
Developed by:
PLAN TRAINING
NOTES:
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________

Bread and pastry
Date Revised:
Production NCII
Developed by:
SUPERVISE
PLAN TRAINING
WORK-BASE
LEARNING Sajarah M. Zacaria
BASIC COMPETENCIES
Unit of Competency:
Unit of Competency:
NC Level II
NC Level II
Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks
 1. Obtain Obtaining and
and convey convey Describe Describing
workplace workplace team role and team role and
information information scope scope
 2. Participate Identify own
in workplace role and
Participating in responsibility Identifying
meetings and
workplace within team own role and
discussions
meetings and Work as a responsibility
 3. Complete
discussions team member within team
relevant work
related Working as a
documents team member
Completing

relevant work
related
documents ___________________ ___________________
Trainee’s Signature Trainer’s Signature
___________________ ___________________

Bread and pastry
Date Revised:
Production NCII
Developed by:
SUPERVISE
PLAN TRAINING
WORK-BASE
LEARNING
Unit of Competency:
Unit of Competency:
3 PRACTICE CAREER PROFESSIONALISM
4PRACTICE OCCUPATIONAL HEALTH AND SAFETY
NC Level II
Learning Task/Activity Date Instructors Outcome Required Accomplis Remarks
Outcome Required Accomplished Remarks hed
 Integrate Integrating Identify hazards Identifying
personal personal and risks hazards and risks
objectives with objectives with
organizational Evaluating
organizational Evaluate
goals hazards and risks
goals hazards and
Set and meet risks Controlling
work priorities hazards and risks
Maintain Setting and
Control hazards
professional meet work
and risks
growth and priorities Maintaining OHS
developmen
Maintaining
professional Maintain OHS
growth and
developmen PROCEDURES
NC Level II
________________ ______________________
Trainee’s Signature Trainer’s Signature _____________________ ____________________

Bread and pastry
Date Revised:
Production NCII
Developed by:
PLAN TRAINING
SUPERVISE
SESSION
LEARNING
COMMON COMPETENCIES UNIT OF COMPETENCY:
Unit of Competency: PROVIDE EFFECTIVE CUSTUMER SERVICE
NC Level I
PERFORM WORK PLACE AND SAFETY PRACTICES
NC Level I Outcome Required Accomplished Remarks
Learning Task/Activity Date Instructors  Greet customer Greeting
Outcome Required Accomplished Remarks customer
Follow Following Identify customer Identifying
workplace workplace needs customer needs
procedures for procedures for
health, safety health, safety and Deliver service to
and security security practices customer Delivering service
practices to customer
Handle queries
through Handling queries
Deal with Dealing with
through
emergency emergency telephone, fax
machine, internet telephone, fax
situations situations
and email machine, internet
Dealing with and email
Deal with emergency Handle
emergency situations complaints,
situations Handle
evaluation and
complaints,
recommendation
evaluation and
______________________ ____________________ s
recommendations
_________________ ____________________

Bread and pastry
Date Revised:
Production NCII
Developed by:
SUPERVISE
PLAN TRAINING
WORK-BASE
Unit of Competency:
OBSERVE WORK PLACE HYGIENE PROCEDURES Unit of Competency:
NC Level II DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
Learning Task/Activity Date Instructors Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks Outcome Required Accomplishe Remarks
 Follow Following d
hygiene hygiene  Seek Seek information
procedures procedures information on on the industry
the industry
Identify and
prevent Update
hygiene risks Identify and industry Updating industry
prevent knowledge knowledge
hygiene risks
NC Level II
___________________ ____________________
Trainee’s Signature Trainer’s Signatur

Bread and pastry
Date Revised:
Production NCII
SUPERVISE Developed by:
PLAN TRAINING
WORK-BASE
SESSION
LEARNING Sajarah M. Zacaria Revision # 01
CORE COMPETENCY
UNIT OF COMPETENCY : . UNIT OF COMPETENCY :PREPARE AND PRODUCE
PASTRY PRODUCTS
PREPARE AND PRODUCE BAKERY PRODUCTS
NC Level II
NC Level I
Learning Task/Activity Date Instructors Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks Outcome Required Accomplished Remarks
Prepare Preparing bakery Prepare Preparing pastry
bakery products pastry products
products products
Decorating and Decorating and
Decorate and present bakery Decorate and present pastry
present products present products
bakery pastry
products Storing bakery products Storing pastry
products products
Store bakery Store pastry
products products
____________________ ____________________ ______________________ ____________________

Trainee’s Signature Trainer’s Signature Trainee’s Signature Trainer’s Signature

Bread and pastry
Date Revised:
Production NCII
Developed by:
PLAN TRAINING
SUPERVISE
SESSION
LEARNING
UNIT OF COMPETENCY :
PREPARE AND PRESENT GATEAUX, TORTES AND CAKES UNIT OF COMPETENCY :
NC Level II PREPARE AND DISPLAY PETITS FOURS
NC Level II
Outcome Required Accomplishe Remarks Learning Task/Activity Date Instructors
d Outcome Required Accomplished Remarks
Prepare Preparing Prepare iced Preparing iced
sponge and sponge and petits fours . petits fours .
cakes cakes Prepare fresh Preparing fresh
petits fours . petits fours .
Prepare and Preparing and Prepare Preparing
use fillings use fillings marzipan petits marzipan petits
fours. fours.
Decorate Decorating Prepare Preparing
cakes cakes caramelized caramelized
petits fours. petits fours.
Present cakes Presenting cakes Display petits Displaying petits
fours. fours.
Store cakes Storing cakes Store petits Storing petits
fours. fours.
______________________ ____________________

Bread and pastry
Date Revised:
Production NCII
SUPERVISE Developed by:
PLAN TRAINING
WORK-BASE
Bangsa Moro Region in Muslim Mindanao
AL-MANI FMPC LEARNING SITE FOR AGRICULTURE
GUINIBON DATU ABDULLAH SANGKI MAGUINDANAO DEL SUR
SUMMARY REPORT OF TRAINING EVALUATION
Name of Institution :AL-MANI FMPC LEARNING SITE FOR AGRI
Training Program :BREAD AND PASTRY PRODUCTION NCII

Name of Trainer/s :SAJARAH M. ZACARIA
Date :November 20,2023 – January 08,2024
Duration (in hours) :116 hours
Number of Trainees :25
Prepared by : SAJARAH M. ZACARIA
Rationale:
In this section, the summary report of training evaluation, gives
effectiveness in achieving goals of the institution or in the training center.
It helps the administrator, management and the trainers to better
understand and identify skill gaps to analyze the desired outcomes of
the training program. The training evaluation has the systematic process
of collecting information and using that information to improve your
training. Evaluation provides feedback to help you identify if your
training achieved your intended outcomes, and help you make decisions
about the future trainings.
Data Summary:
The Area indicators in the succeeding forms are the areas used in
the evaluation of training. On the same manner, the evaluation indicators
make the trainees easily guides the trainees in following the instructions.
Legend: WA- Weighted Average G- Good

DR- Descriptive Rating VG- Very Good
F- Fair P-Poor
Sample Range: 0.00-1.49 = Poor
1.50-2.49= Fair
2.50-3.49= Good
3.50-5.00= Very Good

NCII
SUPERVISE
PLAN FMC Page 180 of 191
WORK-BASE
LEARNING
SESSION Zacaria
Area Indicator WA DR MEAN
Trainers job performance 51 GOO 2.8

D
RECOMMENDATION;
 Exhibit mastery of the
subject/course he/she is
teaching
 Instill value of safety and
orderliness in the classroom
and work shop.
Instills value of time
 Clarity of language
Area indicator WA DR MEAN
 Training content 14 VG 3.5
 Design and delivery 32 GOO 3.2

D
 Training facilities/ resources 15 GOO 3

D
 Support staff 3 GOO 3

D
Average 64 GOO 3.175

D
RECOMMENDATION:
 Valuable knowledge learned through5 the content of the
course.
 Feedback about the performance of learners is given
immediately.
 Equipment, supplies and materials are sufficient.
Area indicator WA DR mean

NCII
PLAN FMC
SESSION Zacaria
 Institutional evaluation 4 VG 3
 Industry partner 3 G 2.81
3 G 2.59
Average
Recommendation:
 Did CVS conduct assessment of the STC/OJT program upon completion?
 Has the industry partner showed coordination with CVS in designed and
supervision of the SIT/OJT?
 Has the industry partner assigned a supervisor to oversee your work or
training?
 Was supervise effective in supervising you trough regular meetings.
Consultations and advices.
Prepared and verified by: Noted by:
MAROUJA D. ANGELES
SAJARAH M. ZACARIA Signature over printed name
(Signature over printed name School Head/HR/Person in charge
Person in-charge

NCII
PLAN FMC
SESSION Zacaria
TRAINING SESSION
SAMPLE EVALUATION SHEET/FORM
This post-training evaluation instrument is intended to measure how
SUPERVISE Page 182 of 191
satisfactorily your trainer prepared and facilitated your training.
WORK-BASE
Please
give your honest rating by checking on the corresponding cell of your
LEARNING
response. Your answers will be treated with utmost confidentiality.
Use the following rating scales:
5 - Outstanding
4 - Very Good/Very Satisfactory
3 – Good/Adequate
2 – Fair/Satisfactory
1 – Poor/Unsatisfactory
Name of Trainer : SAJARAH M. ZACARIA

Date : November 20,2023- January 22, 2024
Qualification : BREAD AND PASTRY PRODUCTION NC II
TRAINERS/INSTRUCTORS EVALUATION SHEET

No. AREA OF TRAINING 1 2 3 4 5
1 Orients trainees about CBT, the use of CBLM and the 

evaluation system
2 Discusses clearly the unit of competencies and 
outcomes to be attained at the start of every module
3 
Exhibits mastery of the subject/course he/she is teaching
4 Motivates and elicits active participation from the 

students or trainees
5 Keeps records of evidence/s of competency attainment 
of each student/trainees
6 Instill value of safety and orderliness in the classrooms 
and workshops
7 
Instills the value of teamwork and positive work values
8 
Instills good grooming and hygiene
9 
Instills value of time

10 Quality of voice while teaching

NCII
Page 138 of 148
PLAN FMC
SESSION Zacaria

11 Clarity of language/dialect used in teaching
Provides extra attention to trainees and students with 

12
specific learning needs

13 Attends classes regularly and promptly

14 Shows energy and enthusiasm while teaching

15 Maximizes use of training supplies and materials

16 Dresses appropriately

17 Shows empathy

18 Demonstrates self-control
PREPARATION 1 2 3 4 5
1. Workshop layout conforms with the Workshop layout 

conforms with the components of a CBT workshop

2. Number of CBLM is sufficient

3. Objectives of every training session is well explained

4. Expected activities/outputs are clarified
DESIGN AND DELIVERY 1 2 3 4 5
Training contents are sufficient to attain objectives 

CBLM are logically organized and presented 
Information Sheet are comprehensive in providing the 
required knowledge
Examples, illustrations and demonstrations help you 
learn
Practice exercises like Task/Job Sheets are sufficient to 
learn required skills
Facilities necessary to attain required exercise assigned on 
every Task/Job Sheets are accessible during the practice

NCII
PLAN FMC
SESSION Zacaria
Valuable knowledge are learned through the contents of the 
course
Training Methodologies are effective 
Assessment Methods and evaluation system are suitable for 
the trainees and the competency
Recording of achievements and competencies acquired is 
prompt and comprehensive
Feedback about the performance of learners are given 

immediately
1 2 3 4 5
WORKSHOP TRAINING FACILITIES/RESOURCES
1. Training Resources in the shop are adequate and accessible 
during your scheduled practice

2. Training Venue is conducive and appropriate

3. Equipment, Supplies, and Materials are Sufficient
4. Equipment, Supplies and Materials are suitable and 

appropriate

5. Swiftness in providing Resources for the training
1 2 3 4 5
COOPERATION FROM STAFF PERSONNEL

Facilitator

Staff

Working Students

Administration
1 2 3 4 5
ACCOMMODATION

Guards

Janitor
OTHERS, ____________________
NCII
PLAN FMC
SESSION Zacaria
Comments/Suggestions:
I appreciated the performance of our trainer for giving us the appropriate
knowledge and skill during trainings in Agricultural Crops Production NC
II. During the orientation, our trainer explains about importance of CBT
learning, the use of CBLM and the evaluation system be followed for the
entire training. During the training, the duration our trainer provides us
learning resources and demonstrations. Though our trainer was
challenged and find difficult in the clarity of language or dialect used in
teaching and competency demonstration, our trainer also provides extra
attention to trainees and students with specific learning needs or those
individual with special needs to carry of.
______________________________ _____________________________
Trainer Signature Name and Signature of Rater/Trainee
Supervisor Signature

WORK-BASE
LEARNING
Page 141 of 148

NCII
PLAN FMC
SESSION Zacaria
SAMPLE MONITORING SHEET/FORM
SUPERVISED INDUSTRY TRAINING OR ON THE JOB

TRAINING EVALUATION FORM
Dear Trainees:
The following questionnaire is designed to evaluate and monitor the effectiveness of the
Supervised Industry Training (SIT) or On the Job Training (OJT) you had with the Industry
Partners of Bangsamoro Trade School, Inc. Please check (√) the appropriate box corresponding
to your rating for each question asked. The results of this evaluation shall serve as a basis for
improving the design and management of the SIT in (Lao Integrated Farm, Inc.) to maximize
the benefits of the said Program. Thank you for your cooperation.
Legend: 5 – Outstanding
4 – Very Good/ Very Satisfactory
3 – Good/Adequate
2 – Fair/ Satisfactory
1 – Poor/Unsatisfactory
No Question Ratings
Institutional Evaluation 1 2 3 4 5 N
A
1 Has AL-MANI FARMERS MULTIPORPUSE COOPERATIVE
conducted an orientation about the SIT/OJT program, the 
requirements and preparations needed and its
expectations?
2 Has AL-MANI FARMERS MULTIPORPUSE COOPERATIVE The 
provided the necessary assistance such as referrals or
recommendations in finding the company for your OJT?
3 Has AL-MANI FARMERS MULTIPORPUSE COOPERATIVE. 
Showed coordination with the Industry partner in the
design and supervision of your SIT/OJT?
4 Has your in-school training adequate to undertake Industry 
partner assignment and its challenges?
5 Has AL-MANI FARMERS MULTIPORPUSE COOPERATIVE. 
Monitored your progress in the Industry?
6 Has the supervision been effective in achieving your OJT 
objectives and providing feedbacks when necessary?
7 Did AL-MANI FARMERS MULTIPORPUSE COOPERATIVE. 
Conduct assessment of your SIT/OJT program upon
completion?

NOV, 23,2023 002023
Date Revised:
Production NCII

PLAN TRAINING Page 186 of 191
SUPERVISE
SESSION
WORK-BASE Sajarah M. Revision # 01
LEARNING Zacaria
8 Were you provided with the results of the Industry and AL-

MANI FARMERS MULTIPORPUSE COOPERATIVE.
assessment of your OJT?
Comments / Suggestions: Our SIT/OJT program AL-MANI FARMERS MULTIPORPUSE

COOPERATIVE. conducted an orientation and discussed, what should I prepare and
expect in this training. It provides me the referrals to the industry for my SIT/OJT
training. Its outstanding coordination, monitoring, .and supervising help me in order
achieved the OJT skills and objective.

NOV, 23,2023 002023
Date Revised:
Production NCII

PLAN TRAINING
SESSION
WORK-BASE Sajarah M. Revision # 01
LEARNING Zacaria
SAMPLE MONITORING SHEET/FORM
No Question Ratings
Industry Partner 1 2 3 4 5 N
A
1 Was the Industry partner appropriate for your type of 
training required and/or desired?
2 Has the industry partner designed the training to meet 

your objectives and expectations?
3 Has the industry partner showed coordination with 

Bangsamoro Trade School, Inc. in the design and
supervision of the SIT/OJT?
4 Has the Industry Partner and its staff welcomed you and 
treated you with respect and understanding?
5 Has the industry partner facilitated the training, 

including the provision of the necessary resources such
as facilities and equipment needed to achieve your OJT
objectives?
6 Was the supervisor effective in supervising you through 
regular meetings, consultations and advise?
7 Did Bangsamoro Trade School, Inc. conduct assessment of 

your SIT/OJT program upon completion?
8 Has the training provided you with the necessary 

technical and administrative exposure of real world
problems and practices?
9 Has the training program allowed you to develop self- 
confidence, self-motivation and positive attitude towards
work
10 Has the experience improved your personal skills and 
human relations?
11 Are you satisfied with your training in the Industry? 
Comments / Suggestions:
I appreciated the professionalism showed by the industry during my SIT/OJT training.
The industry provides the appropriate training in the real-world actual job and practices, the
contemporary modern style of engaging actual job training is also practiced and applied. This
NOV, 23,2023 002023
Date Revised:
Production NCII

PLAN TRAINING
SESSION
Zacaria
training helps me to enhance my learning capabilities and self-confidence, self-motivation and
positive attitude towards work and co-workers and possesses humility and humor among others.
NORMA NO
A. USOP
Trainee/Rater Name and Signature
Page 188 of 191

SUPERVISE
WORK-BASE
SAJARAH M. ZACARIA LEARNING JEYGO B. MIDTIMBANG
Trainer Supervisor

NOV, 23,2023 002023
Date Revised:
Production NCII

PLAN TRAINING
SESSION
Zacaria
TRAINER’S SELF EVALUATION FORM
Page 189 of 191
During the session, did I?SUPERVISE YES NO

WORK-BASE
LEARNING
1. Establish an atmosphere of trust?

2. Encourage participation of the trainees? 
3. Assist the trainees on board when they needed assistance? 
4. Encourage my trainees to ask questions? 
5. Initiate to get feedback from my trainees 
6. Consider the feedback of trainees? 
7. Remain aware of non-verbal communication? 
8. Praise effort? 
9. Summarize key points? 
10. Vary activities and tasks to aid attainment of competency? 
11. Provide opportunities for practice? 

NOV, 23,2023 002023
Date Revised:
Production NCII

PLAN TRAINING
SESSION
Zacaria
12. Achieve the learning objective required by each module? 
13. Were there any parts of the session which did not run as expected? Why? 
14. Did any unexpected problem arise? 
15. Did I deal with them correctly? (based on item 14) 
16. Were the session outcomes achieved? If not, why? 
17. Should anything be changed for the next training sessions? 
SAJARAH M. ZACARIA JAYGO B. MIDTIMBANG

Trainer Supervisor
SWBL CERTIFICATE
Page 190 of 191

SUPERVISE
WORK-BASE
LEARNING

NOV, 23,2023 002023
Date Revised:
Production NCII

PLAN TRAINING
SESSION
Zacaria
NOV, 23,2023 002023
Date Revised:
Production NCII

PLAN TRAINING
SESSION
Zacaria

Final Print - Copy

Uploaded by

Document Information

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

Final Print - Copy

Uploaded by

Copyright:

Available Formats

COMPETENCY BASED LEARNING MATERIALS

Sector : TOURISM SECTOR

Qualification Title BREAD AND PASTRY PRODUCTION NC II

Unit of Competency: Prepare and Produce Bakery Products

Module Title: Preparing and Producing Bakery Products

Ministry of Basic Higher and Technical Education

Date Developed: Document No. BPPNCII-00-

Date Developed: Document No. BPPNCII-00-

Data Gathering Instrument for Trainee’s Characteristics

Language, Average grade in: Average grade in:

Cultural and Ethnicity/culture:

Education & Highest Educational Attainment:

general a. Doctoral Graduate

Previous BREAD AND PASTRY PRODUCTION

Number of years as a competency training ______

Previous List down trainings related to BPP NCII

National Certificates acquired and NC level

Special courses Other courses related to BPP NCII

Learning styles a. Visual - The visual learner takes mental

c. Auditory- a learner who has the ability to

FORM 1.1 SELF-ASSESSMENT CHECKLIST

Evidences/Proof of Current Competencies(Sample)

2. Input data into computer Certificate of Achievement Submitted

3. Access information using Certificate of Achievement Submitted

3. PRACTICE CAREER PROFESSIONALISM

2.3 Store pastry products 2.3 Storing pastry

4.4 Prepare caramelized 4.4 Preparing

Baking ingredients Modular/Self-pace Read information Answer self- CBLM

Types, kinds and Modular/Self-pace Read Information

Date Developed: Document No.AL-MANI FMPC BPP-002023

Plan Training Session Sajarah M. Zacaria Revision # 01

Read information CBLM 2 hrs

Date Developed: Document No.AL-MANI FMPC BPP-002023

Plan Training Session Sajarah M. Zacaria Revision # 01

Bake bakery Modular /self- Read

Plan Training Session Sajarah M. Zacaria Revision # 01

LO 2: Decorate and present bakery products

Demonstration Watch video related Perform jab Laboratory 3 hrs.

Date Developed: Document No.AL-MANI FMPC BPP-002023

Plan Training Session Sajarah M. Zacaria Revision # 01

Plan Training Session Sajarah M. Zacaria Revision # 01

Demonstration Watch video related

LO 3: Store bakery products

Storing bakery Modular self- . Read Answer self- CBLM

Plan Training Session Sajarah M. Zacaria Revision # 01

D. TEACHER’S SELF-REFLECTION OF THE SESSION

Date Developed: Document No.AL-MANI FMPC BPP-002023

Plan Training Session Sajarah M. Zacaria Revision # 01

Sector : TOURISM SECTOR

Qualification Title BREAD AND PASTRY PRODUCTION NC II

Unit of Competency: Prepare and Produce Bakery Products

Module Title: Preparing and Producing Bakery Products

Welcome to the module in BREAD AND PASTRY PRODUCTION NCII

PARTS OF A COMPETENCY-BASED LEARNING MATERIAL

Performance Criteria Checklist

Self Check Answer Key

In our efforts to standardize CBLM, the above

No. Unit of Competency Module Title Code

Prepare and produce Preparing and TRS741379

2. Prepare and present Preparing and present TRS741380

Prepare and present Prepare and present TRS741342

4. Prepare and display Prepare and display TRS741344

5. Present desserts Present desserts TRS74134

BREAD AND PASTRY PRODUCTION NCII