WELCOME!

Webinar of BPP NC-II in UC-4

Orient Learners for eLearning
 Objectives:

At the end of this program, each trainee is expected to:

1. Identify the different sponges and bases
2. Familiarize some points to consider in choosing a
filling for cake or petit fours
3. Perform on how to decorate petit fours
 Coverage of the Program

This discussion is designed only for 24 hours

or 1 day. You have to finish the tasks within 3
hours.
 Bread and Pastry Production NC II
CORE COMPETENCIES:
1. Prepare and produce bakery products
2. Prepare and produce pastry products
3. Prepare and present gateaux, tortes and cakes
4. Prepare and display petits fours
5. Present desserts
 Learning Activities
LO1: Prepare iced petit fours
LO2. Prepare fresh petit fours
LO3. Prepare marzipan petit fours
LO4. Prepare caramelized petit fours
LO5. Display petit fours
LO6. Store petit fours
TRAINING PLAN.docx
 Assessment Methods
• Formative assessment- Quizzes

• Summative assessment- Post test, Tasks

Sheet
 Communication Channels

• Messenger
• Google Meet
• Face to face Contact
 Assessment
• Online interview
• Task-based simulation
THANK YOU!