TESDA-OP-CO-01-F11

Rev. No. 00-03/08/17

COMPETENCY-BASED CURRICULUM

A. Course Design

Course Title: BREAD AND PASTRY PRODUCTION NCII

Nominal Duration: 18 Hours (Basic)
48 Hours (Common)
160 Hours (Core)
Qualification Level: NC II

Course Description:
This course is designed to enhance the knowledge, skills and attitude in bread and pastry production to prepare
and present desserts; prepare and display petit four in accordance with industry standards. It covers the basic, common
and core competencies.
To obtain this, all units prescribed for this qualification must be achieved:

Entry Requirements:

Trainees or students should possess the following requirements:

 can communicate in basic English either oral and written;
 at least high school graduate;
 physically and mentally fit;
 with good moral character; and
 can perform basic mathematical computation
 With pleasing personality

Course Structure:
BASIC COMPETENCIES
(18 hours)
Training
Units of Competency Module Titles Learning Outcomes
Duration
1. Participate in 1.1 Participating in 1.1.1 Obtain and convey workplace 4 hours
workplace workplace information
communication communication 1.1.2 Participate in workplace meeting and
discussion
1.1.3 Complete relevant work-related
documents
2. Work in a team 2.1 Working in a 2.1.1 Describe and identify team role and 4 hours
environment team scope
environment 2.1.2 Identify own role and responsibility
within team
2.1.3 work as a team member
3. Practice career 3.1 Practicing 3.1.1 Integrate personal objectives with 5 hours
professionalism career organizational goals.
professionalism 3.1.2 Set and meet work priorities.
3.1.3 Maintain professional growth and
development.
 Training
Units of Competency Module Titles Learning Outcomes
Duration
4. Practice 4.1 Practicing 4.1.1 Identify hazards and risks. 5 hours
occupational health occupational 4.1.2 Evaluate hazards and risks.
and safety health and 4.1.3 Control hazards and risks.
procedures safety 4.1.4 Maintain occupational health and safety
procedure awareness.

COMMON COMPETENCIES
(48 hours)
Training
Units of Competency Module Titles Learning Outcomes Duration

1. Develop and update 1.1 Developing and 1.1 Identify and access key sources of 10 ours
industry knowledge updating industry information on the industry
knowledge 1.2 Access, apply and share industry
information
1.3 Update continuously relevant industry
knowledge
2. Observe workplace 2.1 Observing 2.1.1 Practice personal grooming and 10 hours
hygiene procedures workplace hygiene hygiene
procedures 2.1.2 Practice safe and hygienic handling,
storage and disposal of food, beverage
and materials

3. Perform computer 3.1 Performing 3.1.1 Identify and explain the functions, 10 ours
operations computer general features and capabilities of
operations both hardware and software
3.1.2 Prepare and use appropriate hardware
and software according to task
requirement
3.1.3 Use appropriate devices and
procedures to transfer files/data
3.1.4 Produce accurate and complete data
according to the requirements
3.1.5 Maintain computer system

4. Perform 4.1 Performing 4.1.1 Practice workplace safety, security 18 hours

workplace and safety workplace and and hygiene systems, processes and
practices safety practices operations
4.1.2 Respond appropriately to faults,
problems and emergency situations in
line with enterprise guidelines
4.1.3 Maintain safe personal presentation
standards
 CORE COMPETENCIES
(160 hours)
Units of Competency Module Titles Learning Outcomes Training Duration
1 Prepare and 1.1 Preparing and 1.1.1 Prepare bakery products 46 hours
produce bakery producing 1.1.2 Decorate and present bakery
products bakery products
products 1.1.3 Store bakery products

2. Prepare and 2.1 Preparing and 2.1.1 Prepare pastry products 46 hours
produce pastry producing 2.1.2 Decorate and present pastry
products pastry products products
2.1.3 Store pastry products
3. Prepare and 3.1 Preparing and 3.1.1 Prepare sponge and cakes 40 hours
present gateaux, tortes preseting 3.1.2 Prepare and use fillings
and cakes gateux, tortes 3.1.3 Decorate cakes
and cakes 3.1.4 Present cakes
3.1.5 Store cakes
4. Prepare and display 4.1 Preparing and 4.1.1 Prepare iced petits fours 28 hours
petits fours displaying petits 4.1.2 Prepare fresh petits fours
fours 4.1.3 Prepare marzipan petits fours
4.1.4 Prepare caramelized petits fours
4.1.5 Display petits fours
4.1.6 Store petits fours
ASSESSMENT METHODS:
 Direct Observation/Observation of practical demonstration
 Oral Interview
 Portfolio assessment
 Simulation/Role play
 Third Party Reports(On-the-job performance of the candidate)
 Written Examinations and Tests
 Case Study situations
 Portfolio of Industry Information related to trainees work
 Questioning
 Review of Portfolio of evidence

COURSE DELIVERY:
 Group discussion
 Interaction
 Lecture
 Demonstration
 Symposium
 Individual/group assignment
 Role-play
 Simulation
 Tutorial or self-pace
 OJT
 Industry immersion
 E-learning
RESOURCES:
Recommended list of tools, equipment and materials for the training of 25 trainees for BREAD AND PASTRY
PRODUCTION NC II
QTY TOOLS QTY EQUIPMENT QTY MATERIALS
12 Measuring cup, solid 1 Commercial Mixers Cake flour
with complete
attachments
12 Measuring cup, liquid 1 Mechanical Dough Bread Flour
(250 & 500 ml) roller
25 Measuring spoon 1 Decker oven All-purpose
3 Cake turn table 1 Compressor Sugar
20 Decorating tips 1 Dough cutter Yeast
6 Rolling pins Butter
6 Pie pan sizes 6, 8, 10 Margarine
6 Sheet pans Butter (French Bread)
6 Pie cutter Cooking oil
6 Rubber scrapper Lard
6 Palette knife Old All-purpose cream
6 Cake stand with tier Whipping cream

6 Cake pillars Confectioner sugar

6 Sauce pan, s/s Knox gelatin

6 Ladles s/s Flakes almonds
6 Knives s/s with plastic Chocolate chips
handle
6 Chopping board, color Chocolate, shredded
coded
6 Scale 2, 10 kgs Chemes with stem
6 Grater Chemes
6 Wooden spoons Food Colors
12 sets Mixing bowl(6pcs per 4 Gas range Whole wheat, rye, multi grain
set)
6 Wire whisk 1 Upright freezer Cream cheese
6 Muffin pan, small 1 Refrigerator Paper cups
6 Muffin pan, medium Tulip paste
6 Muffin, big Sugar lace
6 Loaf pan, small Pineapple juice
6 Loaf pan, medium Contreau
6 Loaf pan big
 4 Rectangular pan TRAINING MATERIALS:
1x8x8
6 Round Pan Wilt on decorating magazine,
6,8,10,12,14,16 video
6 Pie Pan Good Housekeeping
Baking Book
6 Flour sifter
6 Streamer
3 Double boiler
Pipings bags
Coupler

QUALIFICATION OF INSTRUCTORS/TRAINERS:
BREAD AND PASTRY PRODUCTION NC II
 Must have completed a Trainers Training Methodology Course (TM
II) or its equivalent
 Must have at least 2 years industry experience
 Must be a holder of a Bread and Pastry Production NC level II or equivalent
 Must be of good moral character
 With pleasing personality
 Must have attended relevant Bread and Pastry Production trainings and seminars (for patisserie trainers)
or equivalent
 Proficient in bakery/pastry productions (for Bread and Pastry
 B. Modules of Instruction
BASIC COMPETENCIES
UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATIONS
MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATIONS
MODULE DESCRIPTOR : This unit covers the knowledge, skills and attitudes required to
gather, interpret and convey information in response to workplace
requirements.
NOMINAL DURATION : 18 hours
QUALIFICATION LEVEL : NC II
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the students/ trainees must be able to:
LO1. Obtain and convey workplace information.
LO2. Complete relevant work related documents.
LO3. Participate in workplace meeting and discussion.
Details of Learning Outcomes:
LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION
Assessment Criteria Contents Conditions Methodologies Assessment
Method
 Specific and relevant  Team members The students/  Group  Direct
information is acessed from  Memorandum trainees must be discussion/inte Observation
appropriate sources.  Manual filing provided with the raction  Oral
 Effective questioning, active system. following:  Assignment Interview
listening and speaking are method and written
used to gather and convey  Follow spoken  Competency- test
information. language based learning
 Appropriate medium is used  Perform routine materials
to transfer information and workplace method
ideas. measures
 Appropriate non-verbal  Complete work
communication is used. related
 Appropriate lines of documents
communication with superiors
and colleagues are identified
and followed.
 Defined work procedures for
the location and storage of
information are used.
 Personnel interaction is
carried out clearly and
concisely.
LO2. COMPLETE RELEVANT WORK RELATED DOCUMENTS
Assessment Criteria Contents Conditions Methodologies Assessment
Method
 Ranges of forms relating to  Personnel The students/  Group  Interview
conditions of employment are forms, trainees must discussion  Written test
competed accurately and legibly. telephone be provided  Interaction  Direct
 Workplace data is recorded on message with the  Lecture observation
standard workplace forms and forms, safety following:
documents. reports.
 Basic mathematical processes are  Face to face  Fax machine
used for routine calculations.  Industry  Telephone
 Errors in recording information on bodies  Writing
forms documents are identified materials
and properly acted upon.  Intermet
 Reporting requirements to
supervisor are completed
according to organizational
guidelines.

LO3 PARTICIPATE IN WORKPLACE MEETING AND DISCUSSIONS

Assessment Criteria Contents Conditions Methodologies Assessment
Method
 Team meetings are  Observing The students/  Group  Intervie
attended on time meeting trainees must discussion w
 Own opinions are clearly  Telephone be provided  Interaction  Written
expressed and those of  Electronic with the  Lecture test
others are listened to without and two following:  Direct
interruption way radio Observa
 Meeting inputs are  Fax Machine tion
consistent with the meeting  Telephone
purpose and established  Wiring
protocols Materials
 Workplace interactions are
conducted in a courteous
manner
 Questions about simple
routine workplace
procedures and maters
concerning working
conditions of employment are
asked and responded to
 Meetings outcomes are
interpreted and implemented

UNIT OF COMPETENCY
MODULE TITLE
MODULE DESCRIPTION
COMMON COMPETENCIES
: PERFORM WORKPLACE AND SAFETY PRACTICES
: PERFORMING WORKPLACE AND SAFETY PRACTICES
: This unit of competency deals with the knowledge, skills and attitudes
in following health, safety and security practices. It includes dealing
with emergency situations and maintaining safe personal presentation
standards.

TRAINING DURATION : 48 hours

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

At the completion of this module, the trainees/students must be able to:
LO1. Practice workplace safety, security and hygiene systems, processes and operations.
LO2. Respond appropriately to faults, problems and emergency situations in line with enterprise guidelines.
LO3. Maintain safe personal presentation standards.
Details of Learning Outcomes:
LO1. PRACTICE WORKPLACE SAFETY, SECURITY AND HYGIENE SYSTEMS, PROCESSES AND OPERATIONS
Assessment Criteria Contents Conditions Methodologies Assessment
Method
 Correct health, safety May included but are not The students/  Group  Written/oral
and security limited to: trainees must discuss examinatio
procedures are  Use of personal be provided ion n
followed in line with protective clothing and with the  Role  Practical
legislation and equipment. following: playing demonstrati
enterprise procedures.  Safe posture including on
 Breaches of health, sitting, standing,  Ability  Interview
safety and security bending. make
procedures are  Manual handling decision
identified and reported including lifting,  Time
in line with enterprise transferring. managem
procedure.  Loss of keys ent
 Suspicious behaviour  Strange or suspicious  Ability to
or unusual occurrence persons other
is reported in line with  Broken or alternative
enterprise procedure. malfunctioning steps
 Care in
handling
and
operating
equipment
LO2. APPLY APPROPRIATE SAFETY MEASURES
Assessment Criteria Contents Conditions Methodologies Assessment
Method
 Emergency and May include but is not The students/  Group  Written/oral
potential limited to: trainees must discuss examination
emergency  personal injuries be provided ion  Practical
situations are  Fire with the  Role demonstratio
recognized and  Electrocution following: playing n
appropriate action  Natural calamity i.e.  Interview
are taken earthquake  Ability
individual’s scope  Comma acts i.e. make
of responsibility. robbery decision
 Emergency  Time
procedures are manageme
followed in line nt
with enterprise  Ability to
procedures. other
 Assistance is alternative
sought from steps
colleague to  Care in
resolve or respond handling
to emergency and
situations. operating
 Details personal equipment
standards are
identified and
followed in line
with enterprise
requirements
LO3. SAFE KEEP/DISPOSE TOOLS, MATERIALS AND OUTFIT
Assessment Criteria Contents Conditions Methodologies Assessment
Method
 Safe personal May include but are not The students/  Group  Written/oral
standards are limited to: trainees must discuss examination
identified and  Safe work techniques be provided ion  Practical
followed in line with including knives with the  Role demonstration
enterprise. and equipment. following: playing  Interview
 Safe handling of  Ability
chemicals, poisons make
and dangerous decision
materials.  Time
 Security of documents, managem
cash, equipment, ent
people  Ability to
other
alternative
steps
 Care in
handling
and
operating
equipment
.
 CORE COMPETENCIES

UNIT OF COMPETENCY : PREPARE AND PRODUCE BAKERY PRODUCTS

MODULE TITLE : PREPARING AND PRODUCING BAKERY PRODUCTS
MODULE DESCRIPTOR : This is unit deals with the knowledge and skills required by bakers and pastry
cooks (patissiers) to prepare and produce a range of high-quality bakery products in
commercial food production environments and hospitality establishments.
TRAINING DURATION : 46 hours
QUALIFICATION LEVEL : NC II
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module the students/trainees will be able to:
LO1. Prepare bakery products
LO2. Decorate and present bakery products
LO3. Store bakery products
Details of Learning Outcomes:
LO1. PREPARE BAKERY PRODUCTS
Assessment Criteria Contents Conditions Methodologies Assessment
Method
 Required May include but are not The following  Lecture  Observa
ingredients are limited to: resources MUST be  Discussi tion of
selected, measured  Flours provided: ons practical
and weighed  Sugars  Commercial  Role demonst
according to recipe  Eggs kitchen playing ration by
or production  Milk environment  Demons the
requirements and  Cream using trations candidat
established  Gelatin industry- e on
standards and  Fruits current preparin
procedures  Nuts equipment g,
 A variety of bakery  Flavorings for making a cooking
products are and variety of and
prepared according essences specialized baking,
to standard mixing  Chocolate bakery filling,
procedures/formula  Leavening products. finishing
tion/ recipes and agents  Use of real ,
desired product (Yeasts, ingredients decorati
characteristics baking  Preparation, ng and
 Appropriate powder, etc) decoration presenti
equipment are May include but are not and ng
used according to limited to: presentation specializ
required bakery  Yeast- Product of a range of ed
products and types specialist bakery
standard operating  Lean-Yeast Dough bakery products
procedures - Crisp-crusted products  Questio
 Bakery products breads within typical ns to
 are baked - Soft-crusted workplace determin
according to breads condition e the
techniques and - Rye breads/whole  Processes of underpin
appropriate wheat/multi-grain/ fermentation ning
conditions; and health breads and dough knowled
enterprise - Sour dough development ge of the
requirement and - Unleavened  Principles candidat
standards breads and practices e related
 Required oven  Soft Dough of hygiene, to tasks
temperature are - Loaf and buns particularly to be
selected to bake  Rich-Yeast Dough on handling perform
goods in - Sweet dough dough, ed
accordance with - Rolled-in commodities  Review
the desired dough/Laminated and products of
characteristics, dough  Safe work portfolio
standards recipe  Quick Bread practices, s of
specifications and  Muffins particularly evidenc
enterprise practices  Shortcakes on using e
 Doughnuts, cutting  Third
fritters, pancakes implements, party/wo
and appliances, rkplace
waffles heated reports
 Cookies surfaces, of on-
May include but are not ovens and the-job
limited to: mixing/knead perform
 Commercial mixers ing ance of
and attachments equipment the
 Cutting implements and manual candidat
 Scales handling e
 Measures  Function and
routine
maintenance
of equipment
used
 Portion
control yield
 Storage
conditions for
bakery
products and
optimizing
shelf-life
 Defining and
applying
corrective
steps to
ensure
quality
control
LO2. DECORATE AND PRESENT BAKERY PRODUCTS
Assessment Criteria Contents Conditions Methodologies Assessment
Method
 A variety of fillings May include but are The following  Lecture  Observati
and coating/icing, not limited to: resources MUST  Discussions on of
glazes and  Jellies and be provided:  Role playing practical
decorations for glazes  Commerci  Demonstration demonstr
bakery products are  Flowers and al kitchen ation by
prepared according to leaves environme the
standard recipes,  Herbs nt using candidate
enterprise standards  Flavored and industry- on
and/or customer colored sugar current preparing
preferences  Fresh and equipment , cooking
 Bakery products preserved/cry for making and
are filled and stallized fruits a variety baking,
decorated, where  Seeds and of filling,
required and nuts specialize finishing,
appropriate, in  Icings, d bakery decoratin
accordance with sprinkled products. g and
standard recipes icing sugar or  Use of real presentin
and/or enterprise chocolate ingredient g
standards and powder s specializ
customer  Butter  Preparatio ed
preferences creams, n, bakery
 Bakery items are Ganache, decoration products
finished according Fondants and  Question
to desired  Savory presentati s to
product characteristics fillings on of a determin
 Baked products range of e the
are presented May include but are specialist underpin
according to not limited to: bakery ning
established  Color products knowledg
standards and  Consistency within e of the
procedures and texture typical candidate
 Moisture workplace related to
content condition tasks to
 Mouth feel  Processes be
and eating of performe
properties fermentati d
 Appearance on and  Review
dough of
developm portfolios
ent of
 Principles evidence
and  Third
practices party/wor
of kplace
hygiene, reports of
particularly on-the-
on job
handling performa
dough, nce of
commoditi the
es and candidate
products
 Safe work
practices,
particularly
on using
cutting
implement
s,
appliances
, heated
surfaces,
ovens and
mixing/kne
ading
equipment
and
manual
handling
 Function
and
routine
maintenan
ce of
equipment
used
 Portion
control
yield
 Storage
conditions
for bakery
products
and
optimizing
shelf-life
 Defining
and
applying
corrective
steps to
ensure
quality
control
LO3. STORE BAKERY PRODUCTS
Assessment Criteria Contents Conditions Methodologie Assessment
s Method
 Bakery products are May include but are not The following  Lectur  Observatio
stored according to limited to: resources MUST be e n of
established standards  Consideration provided:  Discus practical
and procedures of  Commercial sions demonstrati
 Packaging are temperature, kitchen  Role on by the
selected appropriate light and air environment playin candidate
for the preservation of exposure using g on
product freshness and  Use of industry- Demo preparing,
eating characteristics appropriate current ns cooking
containers equipment tra and baking,
 Labeling for making a tio filling,
 Display variety of finishing,
cabinets specialized decorating
including bakery and
temperature- products. presenting
controlled cabinets  Use of real specialized
to cool or warm ingredients bakery
 Refrigerati  Preparation, products
on, decoration  Questions
chilling and to
and presentation determine
freezing of a range of the
 Length of specialist underpinnin
time in bakery g
freezer products knowledge
/cool within typical of the
storage workplace candidate
condition related to
 Processes tasks to be
of performed
fermentation  Review of
and dough portfolios of
developmen evidence
t  Third
 Principles party/workp
and lace reports
practices of of on-the-
hygiene, job
particularly performanc
on handling e of the
dough, candidate
commodities
and
products
 Safe work
practices,
particularly
on using
cutting
implements,
appliances,
 heated
surfaces,
ovens and
mixing/knea
ding
equipment
and manual
handling
 Function
and routine
maintenanc
e of
equipment
used
 Portion
control yield
 Storage
conditions
for bakery
products
and
optimizing
shelf-life
 Defining and
applying
corrective
steps to
ensure
quality
control

UNIT OF COMPETENCY : PREPARE AND PRODUCE PASTRY PRODUCTS

MODULE TITLE : PREPARING AND PRODUCING PASTRY PRODUCTS
MODULE DESCRIPTOR : This unit deals with knowledge and skills required by bakers and pastry cooks
(patissiers) to prepare and produce a range of high-quality pastry products in
commercial food and production environments and hospitality establishments.
TRAINING DURATION : 46 hours
QUALIFICATION LEVEL : NC II
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module the students/trainees will be able to:
LO1. Prepare pastry products
LO2. Decorate and present pastry products
LO3. Store pastry products
Details of Learning Outcomes:
LO1. PREPARE PASTRY PRODUCTS
Assessment Criteria Contents Conditions Methodologies Assessment
Method
 Required May include but are The following  Lecture  Observation of
ingredients are not limited to: resources MUST  Laboratory practical
selected,  Flours be provided: exercise demonstration
measured and  Sugars  Commercial  Demonstrati by the
weighed according  Eggs kitchen on candidate on
to recipe or  Milk environment  Hands-on preparing,
production  Cream using industry- cooking and
requirements and  Gelatin current baking, filling,
established  Fruits equipment for finishing,
standards and  Nuts making a decorating and
procedures  Flavorings variety of presenting
 A variety of pastry and specialized specialized
products are essences pastry pastry products
prepared  Chocolate products.  Questions to
according to May include but are  Use of real determine the
standard mixing not limited to: ingredients underpinning
procedures/formul  Pastry  Preparation, knowledge of
ation/ recipes and Basics decoration and the candidate
desired product  Pate Brisee presentation of related to tasks
characteristics and short a range of to be
 Appropriate pastries specialist pastry performed
equipment are  Puff Pastry products within typical  Review of
used according to  Choux workplace condition. portfolios of
required pastry Pastry  Processes of evidence
products and  Strudel and fermentation 5.4 Third
standard operating Phyllo and dough party/workplace
procedures  Baked development reports of on-the-
 Pastry products Meringues  Principles and job performance of
are baked  Tarts and practices of the candidate
according to Special hygiene,
techniques and Pastries particularly on
appropriate  Tarts handling
conditions; and  Pies dough,
enterprise  Specialty commodities
requirement and (unique to and products
standards locality)  Safe work
 Required oven May include but are practices,
temperature are not limited to: particularly on
selected to bake  Commercia using cutting
goods in l mixers implements,
accordance with and appliances,
the desired attachment heated
characteristics, s surfaces,
standards recipe  Cutting ovens and
specifications and implements mixing/kneadin
enterprise  Scales g equipment
practices  Measures and manual
 Bowls handling
 Ovens  Function and
 Moulds, routine
shapes maintenance
andcutters
  Baking of equipment
sheets and used
containers  Portion control
 Various yield
shapes and  Storage
sizes of conditions for
pans bakery
products and
optimizing
shelf-life
 Defining and
applying
corrective
steps to
ensure quality
control

LO2. DECORATE AND PRESENT PASTRY PRODUCTS

Assessment Criteria Contents Conditions Methodologies Assessment
Method
 A variety of fillings May include but are not The following  Lecture  Observation
and coating/icing, limited to: resources MUST  Laborator of practical
glazes and  Jellies and glazes be provided: y demonstratio
decorations for pastry  Biscuits  Commercial exercise n by the
products are prepared  Flowers and leaves kitchen  Demonstr candidate on
according to standard  Herbs environment ation preparing,
recipes, enterprise  Flavored and using industry-  Hands-on cooking and
standards and/or colored sugar current baking, filling,
customer preferences  Fresh and equipment for finishing,
 Pastry products are preserved/crystal making a variety decorating
filled and lized fruits of specialized and
decorated, where  Seeds and nuts pastry products. presenting
required and  Icings, sprinkled  Use of real specialized
appropriate, in icing sugar or ingredients pastry
accordance with chocolate  Preparation, products
standard recipes powder decoration and  Questions to
and/or enterprise  Butter creams, presentation of a determine the
standards and Ganache, range of underpinning
customer Fondants specialist pastry knowledge of
preferences  Tuile products within typical the candidate
 Pastry products are May include but are not workplace condition. related to
finished according limited to:  Processes of tasks to be
to desired product  Coating fermentation and performed
characteristics  Glazing dough  Review of
 Baked pastry  Icing development portfolios of
products are  Principles evidence
presented and practices 5.4 Third
according to of hygiene, party/workplace
established particularly reports of on-the-
standards and on handling job performance
procedures dough, of the candidate
commodities
and products
  Safe work
practices,
particularly
on using
cutting
implements,
appliances,
heated
surfaces,
ovens and
mixing/kneadi
ng equipment
and manual
handling
 Function and
routine
maintenance of
equipment used
 Portion control
yield
 Storage
conditions for
bakery products
and optimizing
shelf-life
 Defining and
applying
corrective
steps to
ensure
quality control

LO3. STORE PASTRY PRODUCTS

Assessment Criteria Contents Conditions Methodologies Assessment
Method
 Pastry products are May include but are not The following  Lecture  Observation
stored according to limited to: resources MUST  Laborator of practical
established standards  Consideration of be provided: y demonstratio
and procedures temperature, light  Commercial exercise n by the
 Packaging are selected and air exposure kitchen  Demonstr candidate on
appropriate for the  Use of appropriate environment ation preparing,
preservation of product containers using industry-  Hands-on cooking and
freshness and eating  Labeling current baking, filling,
characteristics  Display cabinets equipment for finishing,
including making a variety decorating
temperature- of specialized and
controlled cabinets to pastry products. presenting
cools or warm  Use of real specialized
 Refrigeration, ingredients pastry
chilling and freezing  Preparation, products
 Length of time in decoration and  Questions to
freezer /cool storage presentation of a determine the
May include but are not range of underpinning
limited to: knowledge of
 Scale to correct specialist pastry the candidate
weight products within typical related to
 Color workplace condition. tasks to be
 Consistency  Processes of performed
 Texture fermentation and  Review of
 Moisture dough portfolios of
 Mouth feel development evidence
 Appearance  Principles 5.4 Third
 Sale ability and practices party/workplace
of hygiene, reports of on-the-
particularly job performance
on handling of the candidate
dough,
commodities
and products
 Safe work
practices,
particularly
on using
cutting
implements,
appliances,
heated
surfaces,
ovens and
mixing/kneadi
ng equipment
and manual
handling
 Function and
routine
maintenance of
equipment used
 Portion control
yield
 Storage
conditions for
bakery products
and optimizing
shelf-life
Defining and applying
corrective steps to
ensure quality control
UNIT OF COMPETENCY : PREPARE AND PRESENT GATEAUX TORTES AND CAKES
MODULE TITLE : PREPARING AND PRODUCING GATEAUX TORTES AND CAKES
MODULE DESCRIPTOR : This unit covers the knowledge and skills required by bakers and pastry cooks
(patissiers) to prepare and produce, fill, decorate and present a range of
presentation of a high order is required.
TRAINING DURATION : 40 hours
QUALIFICATION LEVEL : NC II
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module the students/trainees will be able to:
LO1. Prepare sponge and cakes
LO2. Prepare and use fillings
LO3. Decorate cakes
LO4. Present cakes
LO5. Store cakes
Details of Learning Outcomes:
LO1. PREPARE SPONGE AND CAKES
Assessment Criteria Contents Conditions Methodologies Assessment
Method
 Ingredients are May include but are not The following  Lecture  Observation
selected, measured and limited to: resources MUST  Laborator of practical
weighed according to  Cakes and sponges be provided: y demonstratio
recipe requirements, used as bases such  Principles and exercise n by the
enterprise practices and as: practices of  Demonstr candidate on
customer practices  Genoise hygiene ation preparing,
 Required oven sponge particularly in  Hands-on decorating
temperature is selected  Swiss roll relation to and
to bake goods in  Sponge fingers preparing cake presenting
accordance with  Pound cakes, batter and specialist
desired characteristics, etc. decorating cakes,
standard recipe  Those that are for finished cake including
specifications and weddings, birthdays products fillings
enterprise practices and special  Safe work  Questions
 Sponges and cakes occasions practices, about
are prepared according  Those that are for particularly in hygiene
to recipe specifications, specific cultural relation to using procedures,
techniques and feasts and cutting commodities,
conditions and desired celebrations, both implements, production
product religious and appliances, techniques
characteristics secular heated surfaces, and storage
 Appropriate May include but are not ovens and mixing requirements
equipment are used limited to: equipment.  Review
according to required  Commercial mixers  Portion of
pastry and bakery and attachments control and portfolios
products and standard  Whisks yield of
operating procedures  Beaters  Commercial evidence
 Sponges and cakes are  Spatulas, wooden kitchen and third
cooled according to spoons environment party
established standards and  Cutting implements using industry- workplac
procedures for nuts and fruits current e reports
 Graters equipment for of on-the-
 Scales, measures making job
 Bowl cutters specialized cake performa
 Piping bags and  Use of real nce of
attachments ingredients the
 Ovens  Preparation, candidate
 Cake and decoration
sponge tins and and
moulds presentation
of a range of
specialized
cakes within
typical
workplace
conditions

LO2. PREPARE AND USE FILLINGS

Assessment Criteria Contents Conditions Methodologies Assessment
Method
 Fillings are prepared May include but are not The following  Lecture  Observation
and selected in limited to: resources MUST  Laborator of practical
accordance with  Fruit, fresh and be provided: y demonstratio
required crystallized  Principles and exercise n by the
consistency and  Fruit purees practices of  Demonstr candidate on
appropriate flavors  Jams hygiene ation preparing,
 Slice or layer sponges  Nuts particularly in  Hands-on decorating
and cakes are filled  Creams relation to and
and assembled  Mousse preparing cake presenting
according to  Custard batter and specialist
standard recipe decorating cakes,
specifications, finished cake including
enterprise practice products fillings
and customer  Safe work  Questions
preferences practices, about
 Coatings and sidings particularly in hygiene
are selected relation to using procedures,
according to the cutting commodities,
product implements, production
characteristics and appliances, techniques
required recipe heated surfaces, and storage
specifications ovens and mixing requirements
equipment.  Review
 Portion of
control and portfolios
yield of
 Commercial evidence
kitchen and third
environment party
using industry- workplac
current e reports
 equipment for of on-the-
making job
specialized cake performa
 Use of real nce of
ingredients the
 Preparation, candidate
decoration
and
presentation
of a range of
specialized
cakes within
typical
workplace
conditions

LO3. DECORATE CAKES

Assessment Criteria Contents Conditions Methodologi Assessment
es Method
3.1 Sponges and cakes are May include: The following resources  Lecture  Observation of
decorated suited to the  Glazes and jellies MUST be provided:  Laborat practical
product and occasion  Icing  Principles and ory demonstration
and in accordance with  C practices of hygiene exercis by the candidate
standard recipes and h particularly in e on preparing,
enterprise practices o relation to preparing  Demon decorating and
Suitable icings and c cake batter and stration presenting
decorations are used o decorating finished  Hands- specialist cakes,
according to standard l cake products on including fillings
recipes and/or enterprise a  Safe work  Questions about
standards and customer t practices, hygiene
preferences e particularly in procedures,
s relation to using commodities,
 Sprinkled icing cutting implements, production
sugar appliances, heated techniques and
 Fresh and surfaces, ovens and storage
preserved/crystalli mixing equipment. requirements
zed fruits  Portion control and  Review of
 Fruit purees yield portfolios of
 Nuts, whole or  Commercial kitchen evidence
crushed environment using and third
 Colored/flavor industry-current party
ed sugar equipment for workplace
 Marzipan making specialized reports of
coatings cake on-the-job
 Fondants,  Use of real performance
butter cream, ingredients of the
boiled icings  Preparation, candidate
decoration and
presentation of a
range of specialized
cakes within typical
workplace
conditions
LO4. PRESENT CAKES
Assessment Criteria Contents Conditions Methodologies Assessment
Method
 Cakes are presented May include but are not The following  Lecture  Observation
on accordance with limited to: resources MUST be  Laboratory of practical
customer’s  Weighing/measu provided: exercise demonstratio
expectations and ring and sifting  Principles and  Demonstrat n by the
established dry ingredients practices of ion candidate on
standards and  Adding fats and hygiene  Hands-on preparing,
procedures liquids to dry particularly in decorating
 Equipment are ingredients relation to and
selected and used  Stirring and preparing cake presenting
in accordance with aerating to batter and specialist
service achieve required decorating cakes,
requirements consistency and finished cake including
 Product freshness, texture products fillings
appearances and  Whisking,  Safe work  Questions
eating qualities are folding, piping practices, about
maintained in and spreading particularly in hygiene
accordance with  Selecting and relation to using procedures,
the established preparing cutting commodities,
standards and appropriate implements, production
procedures baking sheets, appliances, techniques
 Cakes are marked cake and sponge heated and storage
or cut portion- tins and moulds surfaces, ovens requirements
controlled to  Using required and mixing  Review
minimize wastage amount of batter equipment. of
and in accordance according to the  Portion control portfolios
with enterprise desired and yield of
specifications and characteristics of  Commercial evidence
customer finished products kitchen and third
preferences  Preparing and environment party
using using industry- workplac
appropriate pre- current e reports
bake finishes equipment for of on-the-
and decorations making job
 Selecting baking specialized performa
conditions and cake nce of
temperatures  Use of real the
 Portioning ingredients candidate
evenly,  Preparatio
accurately and n,
neatly decoration
 Decorating and
May include but are not presentati
limited to: on of a
 Color range of
 Consistency specialize
and texture d cakes
 Moisture within
content typical
 Mouth feel and workplace
eating conditions
properties
3.5 Appearance
LO5. STORE CAKES
Assessment Criteria Contents Conditions Methodologies Assessment
Method
 Cakes are stored in May include but are not  Principles and  Lecture  Observation
accordance with limited to: practices of  Laborator of practical
establishment’s  Consideration of hygiene y demonstratio
standards and temperature, light particularly in exercise n by the
procedures and air exposure relation to  Demonstr candidate on
Storage methods are  Use of airtight preparing cake ation preparing,
identified in accordance containers batter and  Hands-on cooking and
with product specifications  Display cabinets decorating baking, filling,
and established standards including finished cake finishing,
and procedures temperature- products decorating
controlled cabinets  Safe work and
 Refrigeration, chilling practices, presenting
and freezing particularly in specialized
May include but are not relation to using pastry
limited to: cutting products
 Consideration implements,  Questions to
of temperature, appliances, determine the
light and air heated surfaces, underpinning
exposure ovens and mixing knowledge of
 Use of equipment. the candidate
appropriate  Portion control related to
containers and yield tasks to be
 Display  Commercial performed
cabinets kitchen  Review of
including environment portfolios of
temperature- using industry- evidence
controlled current  Third
cabinets to equipment for party/wor
cools or warm making kplace
 Refrigeration, specialized cake reports of
chilling and  Use of real on-the-
freezing ingredients job
 Preparation, performa
decoration and nce of
presentation of a the
range of candidate
specialized cakes
within typical
workplace
conditions.
UNIT OF COMPETENC : PREPARE AND DISPLAY PETITS FOURS
MODULE TITLE : PREPARING AND DISPLAYING PETITS FOURS
MODULE DESCRIPTOR : This unit applies to the knowledge and skills required by bakers and pastry cooks
(patissiers) in commercial food production environments and hospitality establiment.
It covers the production, display and service of a wide range of petits fours glazes,
marzipan-based petits fours and caramelized fruits and nuts served as petits fours,
to a level of high and consistent quality
TRAINING DURATION : 28 hours
QUALIFICATION LEVEL : NC II
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module the students/trainees will be able to:
LO1. Prepare iced petits fours
LO2. Prepare fresh petits fours
LO3. Prepare marzipan petits fours
LO4. Preapare caramelized petits fours
LO5. Display petits fours
LO6 Store petits fours
Details of Learning Outcomes:
LO1. PREPARE ICED PETITS FOURS
Assessment Criteria Contents Conditions Methodologies Assessment
Method
1.1 Sponges and bases are May include: The following  Lecture  Observation
prepared, cut and  Custards resources MUST  Laborator of practical
assembled according to  Creams be provided: y demonstratio
standard recipes and  Ganache  Principles and exercise n by the
enterprise requirements practices of  Demonstr candidate on
and practices hygiene ation preparing,
1.2 Fillings are prepared particularly in  Hands-on decorating
with the required flavors relation to and
and consistency preparing cake presenting
1.3 Fondant icing are batter and specialist
brought in accordance decorating cakes,
with the required finished cake including
temperature and products fillings
established standards  Safe work  Questions
and procedures practices, about
Decorations are designed particularly in hygiene
and used in accordance relation to using procedures,
with establishment cutting commodities,
standards and procedures implements, production
appliances, techniques
heated surfaces, and storage
ovens and mixing requirements
equipment.  Review
 Portion control of
and yield portfolios
  Commercial of
kitchen evidence
environment and third
using industry- party
current workplac
equipment for e reports
making of on-the-
specialized cake job
 Use of real performa
ingredients nce of
 Preparation, the
decoration candidate
and
presentation
of a range of
specialized
cakes within
typical
workplace
conditions

LO2. PREPAREF RESH PETITS FOURS

Assessment Criteria Contents Conditions Methodologies Assessment
Method
 A selection of small May includes: The following  Lecture  Observation
choux paste  Fresh fruits resources MUST  Laborator of practical
shapes are baked  Glazes be provided: y demonstratio
and decorated in  Fondant icing  Principles and exercise n by the
accordance with  Chocolate practices of  Demonstr candidate on
established May include: hygiene ation preparing,
standards and  Custards particularly in  Hands-on decorating
procedures  Creams relation to and
 Baked sweet paste  Ganache preparing cake presenting
are prepared and batter and specialist
blended in decorating cakes,
accordance with finished cake including
establishment products fillings
standards and  Safe work  Questions
procedures practices, about
 Fillings are particularly in hygiene
prepared and used relation to using procedures,
the required flavors cutting commodities,
and correct implements, production
consistency appliances, techniques
 Garnishes, glazes heated surfaces, and storage
and finished are ovens and mixing requirements
used in accordance equipment.  Review
with established  Portion control of
standards and and yield portfolios
procedures  Commercial of
kitchen evidence
environment and third
using industry- party
current workplac
 equipment for e reports
making of on-the-
specialized cake job
 Use of real performa
ingredients nce of
 Preparation, the
decoration candidate
and
presentation
of a range of
specialized
cakes within
typical
workplace
conditions

LO3. PREPARE MARZIPAN PETITS FOURS

Assessment Criteria Contents Conditions Methodologies Assessment
Method
 Quality marzipan is May includes: The following  Lecture  Observation
flavored and  Fresh fruits resources MUST  Laborator of practical
shaped to produce  Glazes be provided: y demonstratio
mini-sized fruits in  Fondant icing  Principles and exercise n by the
accordance with  Chocolate practices of  Demonstr candidate on
enterprise and hygiene ation preparing,
client requirements particularly in  Hands-on decorating
 Marzipan fruits are relation to and
coated to preserve preparing cake presenting
desired eating batter and specialist
characteristics and decorating cakes,
softened with egg finished cake including
whites, piped into products fillings
shapes and  Safe work  Questions
sealed/browned practices, about
with applied heat, particularly in hygiene
according to relation to using procedures,
enterprise practice cutting commodities,
implements, production
appliances, techniques
heated surfaces, and storage
ovens and mixing requirements
equipment.  Review
 Portion control of
and yield portfolios
 Commercial of
kitchen evidence
environment and third
using industry- party
current workplac
equipment for e reports
making of on-the-
specialized cake job
 Use of real performa
ingredients nce of
  Preparation, the
decoration candidate
and
presentation
of a range of
specialized
cakes within
typical
workplace
conditions

LO4. PREPARE CARAMELIZED PETITS FOURS

Assessment Criteria Contents Conditions Methodologies Assessment
Method
4.1 Fresh fruits/fruit May includes: The following  Lecture  Observation
segments are selected  Fresh fruits resources MUST  Laborator of practical
and coated with pale  Glazes be provided: y demonstratio
amber-colored caramel  Fondant icing  Principles and exercise n by the
or glazed or any coating 2.10 Chocolate practices of  Demonstr candidate on
specified by the hygiene ation preparing,
enterprise particularly in  Hands-on decorating
Sandwich dried fruits or relation to and
nuts are filled with flavored preparing cake presenting
marzipan and coated with batter and specialist
pale amber-colored caramel decorating cakes,
according to specifications finished cake including
and enterprise standards products fillings
 Safe work  Questions
practices, about
particularly in hygiene
relation to using procedures,
cutting commodities,
implements, production
appliances, techniques
heated surfaces, and storage
ovens and mixing requirements
equipment. Review of
 Portion control portfolios of
and yield evidence and
 Commercial third party
kitchen workplace
environment reports of on-
using industry- the-job
current performance of
equipment for the candidate
making
specialized cake
 Use of real
ingredients
Preparation,
decoration and
presentation of a
range of specialized
cakes within typical
 workplace
conditions

LO5. DISPLAY PETITS FOURS

Assessment Criteria Contents Conditions Methodologies Assessment
Method
5.1 Appropriate May include: The following  Lecture  Observation
receptacles are 3.1 Chocolate resources MUST  Laborator of practical
selected and prepared 3.2 Tulip paste be provided: y demonstratio
for petits fours 3.3 Sugar lace  Principles and exercise n by the
Petits fours are displayed 3.4 Croquant practices of  Demonstr candidate on
creatively to enhance 3.5 Glass hygiene ation preparing,
customer appeal 3.6 Crystal particularly in  Hands-on decorating
3.7 Ceramic relation to and
3.15 Metallic platters and preparing cake presenting
trays batter and specialist
decorating cakes,
finished cake including
products fillings
 Safe work  Questions
practices, about
particularly in hygiene
relation to using procedures,
cutting commodities,
implements, production
appliances, techniques
heated surfaces, and storage
ovens and mixing requirements
equipment. Review of
 Portion control portfolios of
and yield evidence and
 Commercial third party
kitchen workplace
environment reports of on-
using industry- the-job
current performance of
equipment for the candidate
making
specialized cake
 Use of real
ingredients
Preparation,
decoration and
presentation of a
range of specialized
cakes within typical
workplace
conditions

LO6. STORE PETITS FOURS

 Assessment Criteria Contents Conditions Methodologies Assessment
Method
6.1 Petits fours are stored May include: The following  Lecture  Observation
in proper temperatures 3.8 Chocolate resources MUST  Laborator of practical
and conditions to 3.9 Tulip paste be provided: y demonstratio
maintain maximum 3.10 Sugar lace  Principles and exercise n by the
eating qualities, 3.11 Croquant practices of  Demonstr candidate on
appearance and 3.12 Glass hygiene ation preparing,
freshness 3.13 Crystal particularly in  Hands-on decorating
Petits fours are packaged in 3.14 Ceramic relation to and
accordance with 3.22 Metallic platters and preparing cake presenting
established standards and trays batter and specialist
procedures decorating cakes,
finished cake including
products fillings
 Safe work  Questions
practices, about
particularly in hygiene
relation to using procedures,
cutting commodities,
implements, production
appliances, techniques
heated surfaces, and storage
ovens and mixing requirements
equipment. Review of
 Portion control portfolios of
and yield evidence and
 Commercial third party
kitchen workplace
environment reports of on-
using industry- the-job
current performance of
equipment for the candidate
making
specialized cake
 Use of real
ingredients
Preparation,
decoration and
presentation of a
range of specialized
cakes within typical
workplace
conditions