COMPETENCY-BASED CURRICULUM

A. Coursed Design

Coursed Title: BREAD AND PASTRY PRODUCTION

Nominal Duration: 141 HOURS
Qualification Level: NC II
Course Description: This course designed to enhance the knowledge, skills and
attitude in baking and pastry production; to prepare and
present gateaux, tortes and cakes; to prepare and serve other
types of desserts; and to prepare and display petits fours in
accordance with industry standards. It covers the basic,
common and core competencies.

ENTRY REQUIREMENTS : Trainees or students should possess the following

requirements:

 Can communicate in basic English either oral and written;

 Physically and mentally fit;
 With pleasing personality;
 With good moral character; and
 Can perform basic mathematical computation

This list does not include specific institutional requirements such as educational
attainment, appropriate work experience, and others that may be required of the trainees
by the school or training center delivering the TVET program.
 Course Structure
Basic Competencies
No. of Hours(18 hours)

Unit of Competency Module Title Learning Outcomes Nominal Duration

1. Participate in 1.1 Participating in 1.1.1 Obtain 4hours

workplace workplace and convey
communication communication workplace
information
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 team 2.1.1 Describe team 4 hours
environment environment role and scope
2.1.2 Identify own role
and responsibility within
team
2.1.3 Work as a team
member
3.Practice career 3. Practicing career 3.1.1 Integrate 4 hours
professionalism professionalism personal
objectives with
organizational
goals.
3.1.2 Set and meet
work priorities.
3.1.3 Maintain
professional
growth and
development
4.Practice occupational 4. Practicing 4.1.1 Identify 6 hours
health and safety occupational hazards and
procedures health and risks
procedures 4.1.2 Evaluate
hazards and
risks
4.1.3 Control hazards
and risk
4.1.4 Maintain
occupational
health and
safety (OHS)
awareness
 Common Competencies
No. of Hours (18 Hours)

Unit of Competency Module Title Learning Outcomes Nominal Duration

1. Develop and update 1.1 Developing and 1.1.1 Seek information 3 hours
industry knowledge update industry on the industry
knowledge 1.1.2 Update industry
knowledge
2. Observe workplace 2.1 Observing 2.1.1 Follow hygiene 2 hours
hygiene procedures workplace procedures
hygiene 2.1.2 Identify and
procedures prevent hygiene
risks
3. Perform computer 3.1 Performing 3.1.1 Plan and prepare 3 hours
operations computer for task to be
operations undertaken
3.1.2 Input data into
computer
3.1.3 Access
information using
computer
3.1.4 Procedure/ output
data using
computer system
3.1.5 Maintain
computer
equipment and
system
4. Perform workplace 4.1 Performing 4.1.1. Follow work 2 hours
and safety practices workplace and place procedures for
safety practices health, safety and
security practices
4.1.2. Deal with
emergency situations
4.1.3. Maintain safe
personal presentation
standards
5. Provide effective 5.1 Providing 5.1.1 Greet customer 8 hours
customer service effective 5.1.2. Identify customer
customer needs
service 5.1.3 Deliver service to
customer
5.1.4Handle queries
through telephone fax
machine, internet and
email
5.1.5Handle complaints,
evaluation and
recommendations
 Core Competencies
No. of Hours (105 Hours)

Unit of Competency Module Title Learning Outcomes Nominal Duration

1. Prepare and produce 1.1 Preparing and 1.1.1 Prepare bakery 25 hours
bakery products producing bakery products
products 1.1.2 Decorate and
present bakery
products
1.1.3 Store bakery
products
2. Prepare and produce 2.1 Preparing and 2.1.1 Prepare pastry 25 hours
pastry products producing pastry products
products 2.1.2 Decorate and
present pastry
products
2.1.3 Store pastry
products
3. Prepare and present 2.1 Preparing and 3.1.1 Prepare sponge 20 hours
gateaux, tortes and presenting and cakes
cakes gateaux, tortes 3.1.2 Prepare and
and cakes use fillings
3.1.3 Decorate cakes
3.1.4 Present cakes
3.1.5 Store cakes
4. Prepare and display 5.1 Preparing and 5.1.1 Prepare iced 20 hours
petits fours displaying petits petits fours
four 5.1.2 Prepare fresh
petits fours
5.1.3 Prepare
marzipan petits
fours
5.1.4 Prepare
caramelized
petits fours
5.1.5 Display petits
fours
5.1.6 Store petits
fours
5. Present desserts 5.1 Presenting 5.1.1 Present and 15 hours
desserts serve plated
desserts
5.1.2 Plan, prepare
and present
dessert buffet
selection or
plating
5.1.3 Store and
package
desserts
RESOURCES:
Recommended list of tools, equipment and materials for the
training of 25 trainees for BREAD AND PASTRY PRODUCTION NC II.

TOOLS EQUIPMENT MATERIALS

QTY QTY QTY

12 Measuring cup, solid 6 Commercial Mixers with Cake flour
complete attachments
12 Measuring cup, liquid 1 Mechanical Dough roller Bread Flour
(250 & 500 ml)

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 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 Flaked almonds

6 Knives s/s with plastic Chocolate chips

handle
6 Chopping board, color Chocolate, shredded
coded

6 Scale 2, 10 kgs Cherries with stem

6 Grater Cherries

6 Wooden spoons Food colors

6 Beaters Tropical fruits

12 Mixing bowl ( 6 pcs per 4 Gas range Whole wheat, rye, multi
sets set) grain

6 Wire whisk 1 Upright freezer Cream cheese

 TOOLS EQUIPMENT MATERIALS
QTY QTY QTY
6 Muffin pan, small 1 Refrigerator Paper cups
6 Muffin pan, medium Tulip paste
6 Muffin pan, 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 6,8, 10, Wilton decorating
12, 14, 16 magazine, video
6 Pie pan Good Housekeeping
Baking Book
6 Flour sifter
6 Strainer
3 Double boiler
Piping bags Coupler

TRAINERS QUALIFICATION:

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
Withpleasing 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
Production trainers)
 MODULES OF INSTRUCTION
BASIC COMPETENCIES

BREAD AND PASTRY PRODUCTION NC II

B. Modules of Instruction

Unit of Competencies: PARTICIPATE IN WORKPLACE COMMUNICATION

Modules Title: PARTICIPATING IN WORKPLACE COMMUNICATION
Module Descriptor: This module covers the knowledge, skills and attitudes
required to gather, interpret and convey information in
response to workplace requirements.

Nominal Duration: 4 hours

Summary of Learning Outcomes:

Upon completion of this module, the students/trainees must be able to:

LO1. Obtain and convey workplace information

LO2. Participate in workplace meetings and discussions

LO3. Complete relevant work related documents

Details of Learning Outcomes:

LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION

Contents Conditions Methodologies Assessment Methods

Follow simple spoken LCD Projector Group discussion Direct observation
language (optional)
Organizational Overhead Projector Interaction Oral interview
policies (optional) Written test
Different modes of Computer
communication Printer
Suppliers
Circular
Notice
Telephone
Two way radio

LO2.PARTICIPATE IN WORKPLACE MEETINGS AND DISCUSSIONS

Contents Conditions Methodologies Assessment Methods

Observe meeting LCD Projector Group discussion Direct observation
schedules (optional)
Obey meeting Overhead Projector Interaction Oral interview
instructions (optional) Written test
Compliance with Computer
meeting discussions Printer
Pen
Paper
LO3.COMPLETE RELEVANT WORK RELATED DOCUMENTS

Contents Conditions Methodologies Assessment Methods

Basic mathematics LCD Projector Group discussion Direct observation
calculations (optional)
Involving addition,
subtraction,
multiplication, and
division
Technology relevant Overhead Projector Interaction Oral interview
to work (optional) Written test
responsibilities
Computer based Computer
filing system Printer
Handouts
Notice
Information
discussion
Magazines
 Unit of Competencies: WORK IN TEAM ENVIRONMENT
Modules Title: WORKING IN A TEAM ENVIRONMENT
Module Descriptor: This unit module covers the skills, knowledge and attitudes to
identify role and responsibility as a member of a team.

Nominal Duration: 4 hours

Summary of Learning Outcomes:

Upon completion of this module, the students/trainees must be able to:

LO1. Describe team role and scope

LO2. Identify own role and responsibility within team

LO3. Work as team member

Details of Learning Outcomes:

LO1. DESCRIBETEAM ROLE AND SCOPE

Contents Conditions Methodologies Assessment Methods

DeDemonstrate judgment LCD Projector Group discussion Direct observation
and initiative (optional)
SOP(standard Overhead Projector Interaction Oral interview
operating (optional) Written test
procedures)
Conditions of work Computer
environments Printer
Pen
Paper

LO2.IDENTIFY OWN ROLE AND RESPONSILITY WITHIN TEAM

Contents Conditions Methodologies Assessment Methods

Legislation and LCD Projector Group discussion Written test
industrial agreements (optional) Practical performance
Group planning and Overhead Projector Interaction test
decision making (optional) Interview
Appropriate Computer Simulation
workplace language
Printer
Pen
Paper
Manuals
LO3. WORK AS A TEAM MEMBER

Contents Conditions Methodologies Assessment Methods

Communication LCD Projector Group discussion Written test
process (optional) Practical performance
Use of active Overhead Projector Interaction test
listening (optional) Interview
Team structure Computer Simulation
Printer
Pen
Paper
Unit of Competencies: PRACTICE CAREER PROFESSIONALISM
Modules Title: PRACTICING CAREER PROFESSIONALISM
Module Descriptor: This unit covers the knowledge, skills and attitudes in
promoting career growth and advancement.
Nominal Duration: 4 hours

Summary of Learning Outcomes:

Upon completion of this module, the students/trainees must be able to:

LO1. Integrate personal objectives with organizational goals

LO2. Set and meet work priorities

LO3. Maintain professional growth and development

Details of Learning Outcomes:

LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS

Contents Conditions Methodologies Assessment Methods

Work values and LCD Projector Simulation  Written test
ethics (Code of (optional)  Observation
Conduct, Code of  Simulation
Ethics, etc.)  Role playing
Psychological profile Overhead Projector Interaction
(optional)
Company operations, Computer Research
procedures and Printer
standards Company policies
Companyoperations,
procedures and
standards
Computer,
Television video set
Video set
LO2.SET AND MEET WORK PRIORITIES

Contents Conditions Methodologies Assessment Methods

Attainment of job LCD Projector Group discussion  Role play
targets within key (optional)  Interview
result areas (KRAs)  Written
Performance Overhead Projector Interaction examination
evaluation (optional)
Appropriate practice Computer
of personal hygiene Printer
Books
Manuals

LO3.MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT

Contents Conditions Methodologies Assessment Methods

Intra and LCD Projector Group discussion  Role play
Interpersonal skills (optional)  Interview
Continuing Education Overhead Projector Interaction  Written
(optional) examination
Employee citations Computer Research
Printer Simulated training
Manual workshops
Books
Unit of Competencies: PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
Modules Title: PRACTICING OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
Module Descriptor: This unit covers the outcomes required to comply with
regulatory and Organizational requirements for occupational
health and safety.

Nominal Duration: 6 hours

Summary of Learning Outcomes:

Upon completion of this module, the students/trainees must be able to:

LO1. Identify hazards and risks

LO2. Evaluate hazards and risks

LO3. Control hazards and risks

LO4. Maintain occupational health and safety awareness

Details of Learning Outcomes:

LO1.IDENTIFY HAZARDS AND RISKS

Contents Conditions Methodologies Assessment

Methods
Physical hazards LCD Projector (optional) Lecture Portfolio assessment
Biological hazards Overhead Projector Demonstration Interview
(optional)
Computer Role-play Case study/situation
Chemical hazards Printer Simulation
Mask
Gloves
Goggles
Hair Net/cap/bonnet
Face mask/shield
Ear muffs
Apron/Gown/coverall/jump
suit
Anti-static suits
Mask
Books
manuals
LO2.EVALUATE HAZARDS AND RISKS

Contents Conditions Methodologies Assessment

Methods
TLV and Disaster LCD Projector (optional) Lecture Portfolio
preparedness/management assessment
POHS-related training Overhead Projector Demonstration Interview
completed (optional)
Clean Air Act Computer Role-play Case
Printer Simulation study/situation
Mask
Gloves
Goggles
Hair Net/cap/bonnet
Face mask/shield
Ear muffs
Apron/Gown/coverall/jump
suit
Anti-static suits
Mask
Books
manual

LO3.CONTROL HAZARDS AND RISKS

Contents Conditions Methodologies Assessment

Methods
Access to LCD Projector (optional) Lecture Portfolio assessment
Emergency
Personnel
PPE types and Overhead Projector Demonstration Interview
uses (optional)
Applied basic first- Computer Role-play Case study/situation
aid procedures Printer Simulation
Mask
Gloves
Goggles
Hair Net/cap/bonnet
Face mask/shield
Ear muffs
Apron/Gown/coverall/jump
suit
Anti-static suits
Mask
Books
manual
LO4.MAINTAIN OCCUPATIONAL HEALTH AND SAFETY(OHS) AWARENESS

Contents Conditions Methodologies Assessment

Methods
Hazards/risks LCD Projector (optional) Lecture Portfolio assessment
identification and
control skills
Fire drill Overhead Projector Demonstration Interview
(optional)
Earthquake drill Computer Role-play Case study/situation
Printer Simulation
Mask
Gloves
Goggles
Hair Net/cap/bonnet
Face mask/shield
Ear muffs
Apron/Gown/coverall/jump
suit
Anti-static suits
Mask
Books
manual
 MODULES OF INSTRUCTION
COMMON COMPETENCIES

BREAD AND PASTRY PRODUCTION NC II

Unit of Competencies: DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
Modules Title: DEVELOPING AND UPDATE INDUSTRY KNOWLEDGE
Module Descriptor: This unit of competency deals with the knowledge, skills
required to access, increase and update industry knowledge.
It includes seek information on the industry and update
industry knowledge.

Nominal Duration: 3 hours

Summary of Learning Outcomes:

Upon completion of this module, the students/trainees must be able to:

LO1. Seek information on the industry

LO2. Update industry knowledge

Details of Learning Outcomes:

LO1. SEEK INFORMATION ON THE INDUSTRY

Contents Conditions Methodologies Assessment Methods
Basic competency to Overhead Projector Lecture  Role play
access the internet (optional)  Interview
Internet Group discussion  Written
Relationship between Computer Individual examination
tourism and Printer group assignment
hospitality
Industry working Media
conditions books
Mouse , keyboard

LO2. UPDATEINDUSTRY KNOWLEDGE

Contents Conditions Methodologies Assessment
Methods
Relationship Handbook  Group 1.Written/Oral
between the discussion/interaction examination
industry and other  Structured activity
industries  Demonstration/practical
Career Report hands-on exercises 2. Practical
opportunities  Competency-based demonstration
within the industry learning materials
Workers method 3.Information
compensation Personal
legislation computer
Reference
book
Overhead
Projector
(optional)
Computer
Printer
Unit of Competencies: OBSERVE WORKPLACE HYGIENE PROCEDURES
Modules Title: OBSERVING WORKPLACE HYGIENE PROCEDURES
Module Descriptor: This unit of competency deals with the knowledge, skills and
attitude in observing workplace hygiene procedures. It
includes following hygiene procedures and identifying hygiene
risks.
Nominal Duration: 2 hours
Summary of Learning Outcomes:

Upon completion of this module, the students/trainees must be able to:

LO1. Follow hygiene procedures

LO2. Identify and prevent hygiene risk

Details of Learning Outcomes:

LO1. FOLLOW HYGIENE PROCEDURES

Contents Conditions Methodologies Assessment Methods

Proper hand washing Proper hygiene Self paced/modular Written/Oral
procedure manuals examination
Personal Hygiene Soap Demonstration Practical
practices demonstration
Cleaning and Sanitizer Small group
sanitizing 3 Bucket system discussion

Cleaning materials Distance education

 All purpose
cleaner
 Disinfectant
 Detergent
 Sponges
 Rags

LO2.IDENTIFY AND PREVENT HYGIENE RISKS

Contents Conditions Methodologies Assessment Methods

Hygiene procedures Proper hygiene Self paced/modular Written/Oral
of HACCP procedure manuals examination
Hygiene risks 3 Bucket system Demonstration
Minimize or remove Cleaning materials Small group Practical
risks  All purpose discussion demonstration
cleaner
 Disinfectant
 Detergent
 Sponges
 Rags
HACCP manuals Distance education
Unit of Competencies: PERFORM COMPUTER OPERATIONS
Modules Title: PERFORMING COMPUTER OPERATIONS
Module Descriptor: This unit covers the knowledge, skills and attitudes needed to
perform computer operations which includes inputting,
accessing, producing and transferring data using appropriate
hardware and software.
Nominal Duration: 3 hours

Summary of Learning Outcomes:

Upon completion of this module, the students/trainees must be able to:

LO1. Plan and prepare task to be undertaken

LO2. Input data into a computer

LO3. Access information using computer

LO4. Produce/ output data using computer system

LO5. Maintain computer equipment and system

Details of Learning Outcomes:

LO1. PLAN AND PREPARE THE TASK TO BE UNDERTAKEN

Contents Conditions Methodologies Assessment
Methods
Types of computer Equipment and Lecture Observation
and basic features accessories
of different  Personal computer
operating system  Network system
 Communication
equipment
 Printer
 Scanner
 Keyboard
 Mouse

Peripheral devices Supplies and Materials Group discussion Questioning

of a computer  Office supplies
 Diskettes
 CD’s
 Zip disks

Networked systems Tools Tutorial or self-pace Practical

 Set of screw driver demonstration
 Learning Materials
 Learning
elements/activity
sheets
 Manufacturer’s
manual

LO2.INPUT DATA INTO THE COMPUTER

Contents Conditions Methodologies Assessment Methods

Reading skills to Equipments and Lecture Observation
interpret work Accessories
instruction  Personal
computer
 Network system
 Communication
equipment
 Printer
 Scanner
 Keyboard
 Mouse
Storage media Supplies and Group discussion Questioning
Materials
 Office supplies
 Diskettes
 CD’s
 Zip disks
Basic ergonomics of Tools Tutorial or self- Practical
keyboard  Set of Screw pace demonstration
driver
Learning Materials
 Learning
elements/activit
y sheets
 Manufacturer’s
manual

LO3.ACCESS INFORMATION USING COMPUTER

Contents Conditions Methodologies Assessment

Methods
Viruses Equipments and Lecture Observation
Accessories
 Personal computer
 Network system
 Communication
equipment
 Printer
  Scanner
 Keyboard
 Mouse

General security Supplies and Materials Group discussion Questioning

 Office supplies
 Diskettes
 CD’s
 Zip disks
Relevant types of Tools Tutorial or self- Practical
software  Set of Screw driver pace demonstration
Learning Materials
 Learning
elements/activity
sheets
 Manufacturer’s
manual

LO4.PRODUCE /OUTPUT DATA USING COMPUTER SYSTEM

Contents Conditions Methodologies Assessment

Methods
Word program 1.Equipments and Lecture Observation
packages Accessories
 Personal computer
 Network system
 Communication
equipment
 Printer
 Scanner
 Keyboard
 Mouse

Spreadsheets 2. Supplies and Materials Group discussion Questioning

 Office supplies
 Diskettes
 CD’s
 Zip disks
Data base 3. Tools Tutorial or self-pace Practical
packages  Set of Screw driver demonstration
4.Learning Materials
 Learning
elements/activity
sheets
 Manufacturer’s
manual
LO5.MAINTAIN COMPUTER EQUIPMENT AND SYSTEM

Contents Conditions Methodologies Assessment

Methods
Check hard drive for 1.Equipments and Lecture Observation
errors Accessories
 Personal computer
 Network system
 Communication
equipment
 Printer
 Scanner
 Keyboard
 Mouse

Create More Space 2. Supplies and Materials Group discussion Questioning

in the Hard Disk  Office supplies
 Diskettes
 CD’s
 Zip disks
Review Programs 3. Tools Tutorial or self- Practical
 Set of Screw driver pace demonstration
4.Learning Materials
 Learning
elements/activity
sheets
 Manufacturer’s
manual
Unit of Competencies: PERFORM WORKPLACE SAFETY PRACTICES
Modules Title: PERFORMING WORKPLACE SAFETY PRACTICES
Module Descriptor: 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.

Nominal Duration: 2 hours

Summary of Learning Outcomes:

Upon completion of this module, the students/trainees must be able to:

LO1. Follow workplace procedures for health, safety and security practices

LO2. Deal with emergency situations

LO3. Maintain safe personal presentation standards

Details of Learning Outcomes:

LO1. FOLLOW WORKPLACE PROCEDURES FOR HEALTH, SAFETY, AND

SECURITY PRACTICES

Contents Conditions Methodologies Assessment Methods

Safe posture include PPE Self paced/ modular Written/ Oral
sitting, standing and  Masks examination
bending  Gloves
 Goggles
 Over alls
 Anti static
clothing
 Non skid
rubber boots
 Hard hat
 Hair net
Breaches of Book Demonstration Practical
procedures Manual Small group demonstration
discussion
Health, safety and Distance education
security procedures
LO2. DEAL WITH EMERGENCY SITUATIONS

Contents Conditions Methodologies Assessment Methods

Emergency manuals 1. Self paced/ 1. Self paced/ modular
procedure: modular
Personal injuries
Fire
Electrocution
Natural calamity
Criminal acts
Interactive Handbook 2. Demonstration 2. Demonstration
communication with
others

Ability to make a Report 3. Small group

decision discussion
4. Distance
education

LO3.MAINTAIN SAFE PERSONAL PRESENTATION STANDARDS

Contents Conditions Methodologies Assessment Methods

Aesthetic values Handbook 1. Self paced/ 1. Self paced/ modular
Reference book modular
PPE
Good work attitude Mirror 2. Demonstration 2. Demonstration
Focus on task at hand Uniform 3. Small group
discussion
4. Distance
education
Unit of Competencies: PROVIDE EFFECTIVE CUSTOMER SERVICE
Modules Title: PROVIDING EFFECTIVE CUSTOMER SERVICE
Module Descriptor: This unit of competency deals with the knowledge, skills and
attitudes in providing effective customer service. It includes
greeting customer, identifying customer needs, delivering
service tocustomer, handling queries through use of common
business tools and technology and handling complaints,
evaluation and recommendation.

Nominal Duration: 8 hours

Summary of Learning Outcomes:

Upon completion of this module, the students/trainees must be able to:

LO1. Greet customer

LO2. Identify needs of customers

LO3. Deliver service to customer

LO4. Handle queries through telephone, fax machine, internet and email

LO5. Handle complaints, evaluation and recommendations

Details of Learning Outcomes:

LO1. GREET CUSTOMER

Contents Conditions Methodologies Assessment Methods

Internal and external Students/ Trainees Modular (self-pace Interview (oral/
customer must be provided with learning) questionnaire)
the following:
Tools
 Recorder
 Microphone
 Full-body
mirror
 Company
dress
Equipments
 Video Camera
 Television Electronic Observation
 VSH/ DVD Learning
Player
Materials
 V8 tape
 CD
 Make-up kit

Body language References: Industry Immersion Demonstration of
 Books Practical Skills
 Brochures
Social graces with  manuals Demonstration
sincerity Film-viewing

LO2.IDENTIFY NEEDS OF CUSTOMERS

Contents Conditions Methodologies Assessment Methods

Customer with Students/ Trainees Modular (self-pace Interview (oral/
disability must be provided with learning) questionnaire)
the following:
Tools
 Recorder
 Microphone
 Full-body
mirror
 Company
dress
Equipments
 Video Camera
 Television
 VSH/ DVD
Player
Materials
 V8 tape
 CD
 Make-up kit
Parents with young References: Electronic Learning Observation
children  Books
Customers with  Brochures Industry Immersion Demonstration of
special cultural or  manuals Demonstration Practical Skills
language needs Film-viewing

LO3.DELIVER SERVICE TO CUSTOMER

Contents Conditions Methodologies Assessment Methods

Modes of greeting Students/ Trainees Modular (self-pace Interview (oral/
and farewell must be provided with learning) questionnaire)
the following:
Tools
 Recorder
 Microphone
 Full-body
mirror
 Company
dress
Equipments
  Video Camera
 Television
 VSH/ DVD
Player
Materials
 V8 tape
 CD
 Make-up kit
Interactive References: Electronic Learning Observation
communication  Books
Service style  Brochures Industry Immersion Demonstration of
standards  manuals Demonstration Practical Skills
. Film-viewing

LO4.HANDLE QUERIES THROUGH TELEPHONE, FAX MACHINE, INTRNET AND

EMAIL

Contents Conditions Methodologies Assessment Methods

Communication Students/ Trainees Industry Immersion Interview (oral/
barriers must be provided with questionnaire)
the following:
Tools
 Recorder
 Microphone
 Full-body
mirror
 Company
dress
Equipments
 Video Camera
 Television
 VSH/ DVD
Player
Materials
 V8 tape
 CD
 Make-up kit
Telephone and References: Demonstration Observation
electronic mail ethics  Books
Time lapse before a  Brochures Film-viewing Demonstration of
response  manuals Practical Skills
LO5.HANDLE COMPLAINTS, EVALUATION AND RECOMMENDATIONS

Contents Conditions Methodologies Assessment Methods

Proper way to handle 1. Students/ Trainees 1. Modular (self- 1. Interview (oral/
complains must be provided with pace learning) questionnaire)
the following:
Tools
 Recorder
 Microphone
 Full-body
mirror
 Company
dress

Basic principles of Equipments 2. Electronic 2. Observation

conflict resolution  Video Camera Learning
 Television
 VSH/ DVD
Player
Threats to personal Materials 3. Industry 3. Demonstration of
safety  V8 tape Immersion Practical Skills
 CD 4. Demonstration
 Make-up kit
Fax machine 5. Film-viewing
references:
 Computer with
printer and
internet
connection
 Books
 Brochures
Manuals
 MODULES OF INSTRUCTION
CORE COMPETENCIES

BREAD AND PASTRY PRODUCTION NC II

Unit of Competencies: PREPARE AND PRODUCE BAKERY PRODUCTS
Modules Title: PREPARING AND PRODUCING BAKERY PRODUCTS

Module Descriptor: The 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 environments
and hospitality establishments

Nominal Duration: 25 hours

Summary of Learning Outcomes:

Upon completion of this module, the students/trainees must 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

Contents Conditions Methodologies Assessment

Methods
Culinary and technical  Flours Discussion/ Written exams
terms related to bakery  Sugars demonstration
products  Eggs
Baking equipment  Milk Video viewing Oral exams
Specific baking ingredients  Cream
and its substitution  Gelatin
 Fruits
Types, kinds and
 Nuts
classification of bakery
 Flavorings and
products essences
Mixing  Chocolate
procedures/formulation/reci  Yeast
pes and desired product  Baking powder
characteristics of variety
 Bowl
bakery products
 Oven
 Moulds
 Cutters
Baking techniques,  Baking sheet
appropriate conditions and  Weighing scale
enterprise requirements
and standards Return
Temperature ranges in demonstration
baking bakery products
LO2.DECORATE AND PRESENT BAKERY PRODUCTS

Contents Conditions Methodologie Assessment Methods

s
Decorative techniques and  Moulds Discussion/  Oral
rules for garnishing  Cutters demonstration questioning
 Baking sheet  Written
The tools and materials in  Weighing scale examination
decorating, finishing and  Jellies and  Observation
presenting glazes  Demonstration
 Flowers and
leaves
Standards and procedures  Herbs Video viewing
in decorating, finishing  Flavored and
and presenting bakery colored sugar
 Fresh and
Regular, special fillings
preserved/cryst
and coating/icing, glazes allized fruits
and decorations  Seeds and nuts
 Icings, sprinkled
icing sugar or
chocolate
 powder
 Butter creams,
Ganache, Oral
Fondants presentation
 Savory fillings

LO3.STORE BAKERY PRODUCTS

Contents Conditions Methodologies Assessment

Methods
Kinds of packaging  Personal  Discussion/ Direct
materials to be used  Protective demonstration observation
Standards and equipment  Video viewing Written or oral
procedures in storing  Display exam
bakery products cabinet  Oral presentation
Standards and  Refrigerator
procedures in packaging  Plastic
bakery products packaging
Storage conditions for  Box
bakery products and packaging
optimizing shelf-life
 Tape
 Labels
Unit of Competencies: PREPARE AND PRODUCE PASTRY PRODUCTS
Modules Title: PREPARING AND PRODUCING PASTRY PRODUCTS

Module Descriptor: The 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 environments
and hospitality establishments

Nominal Duration: 25 hours

Summary of Learning Outcomes:

Upon completion of this module, the students/trainees must 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

Contents Conditions Methodologies Assessment

Methods
Culinary and technical terms  Commercial Discussion/ Demonstration
related to pastry products mixers and demonstration Oral
Required ratio of ingredients to attachments Video viewing Written exam
produce a balanced formula  Scale Portfolio
Correct proportion control,  Bowl
yields, weights and sizes for  Oven
profitability  Molds, cutter
Temperature ranges in baking  Baking sheets
pastry products  Baking pan
Mixing procedures  Calculator
/formulation/recipes and desired  Cd
product characteristics of
 Hand-outs
variety pastry products
LO2.DECORATE AND PRESENT PASTRY PRODUCTS

Contents Conditions Methodologies Assessment

Methods
Regular and special fillings and  Hand-outs Discussion/ Demonstration
coating/icing, glazes and  Books demonstration Oral
decorations  Video Written exam
Decorative techniques and rules for  Pastry brush Portfolio
garnishing  Pastry bag
The tools and materials in  Ganache, Video viewing
decorating pastry fondant,
Standards and procedures in flavored and
decorating pastry, finishing and colored
presenting pastry products sugars
 Butter
creams
 Savory
fillings
 JELLIES
 Glazes
 Tuile
 Icing

LO3.STORE PASTRY PRODUCTS

Contents Conditions Methodologies Assessment

Methods
Shelf-life of pastry products  Packaging Lecture/ Direct
and labeling demonstration observation
Standard procedures in storing materials Demonstration
pastry products  Bakery Oral
Different kinds of packaging products Video viewing Written exam
materials and classification of  Containers Portfolio
pastry products  Display cabinet
Packaging and preservation of  Refrigerator
pastry product  Hand-outs
 Books
 Video
Unit of Competencies: PREPARE AND PRESENT GATEAUX, TORTES AND
CAKES
Modules Title: PREPARING AND PRESENTING GATEAUX, TORTES AND
CAKES

Module Descriptor: The module covers the skills and knowledge required by
patissiers to produce, fill, decorate and present range of
specialized sponges and cakes, where finish, decoration and
presentation of high order is required.

Nominal Duration: 20 hours

Summary of Learning Outcomes:

Upon completion of this module, the students/trainees must 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. PERPARE SPONGE AND CAKES

Contents Conditions Methodologies Assessment

Methods
Culinary terms related to  Baking sheet Lecture/ Direct
sponge and cakes  Baking pan demonstration observation
 Spatula Demonstration
Main ingredients used for  Mixer Oral
variety of sponge and  Mixing bowl Written exam
cakes  Whisk Portfolio
Specific temperature used  Wooden spoon
for different types of  Grater
sponge and cakes
 Weighing scale
Classification of the
 Oven
different types of
 Piping bag
sponge and cakes
 Sifter
Recipe specifications,
techniques and
conditions and desired
product characteristics
Cooling temperature of
sponge and cakes
Mixing methods used for
variety of sponge and
cakes
Required equipment and Film viewing
materials for sponge On the job
and cakes experience
LO2.PREPARE AND USE FILLINGS

Contents Conditions Methodologies Assessment

Methods
Kinds and variety  Spatulas, Lecture/ Direct observation
of fillings wooden spoons demonstration Demonstration
Required  Whisks, beaters Video viewing Oral
consistency and  Graters, cutting Written exam
appropriate flavors implements Portfolio
Coating and siding  Scales,
Cakes measures
 Piping bags and
Procedures to attachments
assemble and fill  Cake and
layered cakes sponge tins and
moulds
 Commercial
mixers and
attachments Actual presentation
 Ovens
 Creams,
Mousse, Custard
 Fruits, fresh and
crystallized, fruit
purees
 Jams, nuts
 CD’s, VHS
 Hand-outs

LO3.DECORATING CAKES

Contents Conditions Methodologies Assessment

Methods
Standard recipes of  Decorative tools: Lecture/ Direct
icings and  Spatula demonstration observation
decorations  Parchment paper Video viewing Demonstration
Temperature  Piping bag Oral
consideration  Pastry brush Written exam
Decorate and  Pastry bag Portfolio
Garnish Cakes  Turntable Demonstration
Whisking, folding, Written and oral
 Serrated knife
piping and questioning
 Grater
spreading  Glazes, jellies,
chocolates, fresh and
preserved/crystallized
fruits, fruit purees,
nuts, colored/flavored
sugar, fondants ,
butter cream, boiled
icings
LO4.PRESENT CAKES

Contents Conditions Methodologies Assessment

Methods
Selection and  Cutting materials Lecture/  Observation
usage of equipment  Packaging demonstration  Return
with service materials demonstration
requirements  Refrigerator  Written and
Classical and  Airtight Video viewing oral
Contemporary containers questioning
Cakes  Display cabinets
Portioning evenly, or temperature
accurately and controlled
neatly cabinets
Cuts and portion  CD’s, VHS
control of cakes  Hand-outs

LO5.STORE CAKES

Contents Conditions Methodologies Assessment

Methods
Temperature range  Packaging Lecture/ Observation
in storing cakes materials demonstration
Package design and  Thermometer Video viewing Return
techniques  Display demonstration
cabinets Written and oral
Standards and including questioning
procedures in temperature
storing and controlled
packaging desserts cabinets
 Refrigerator
 Chillers
 Freezers
 China ware
Unit of Competencies: PREPARE AND DISPLAY PETITS FOURS
Modules Title: PREPARING AND DISPLAYING PETITS FOURS

Module Descriptor: The module covers the knowledge, skills and attitude required
to be able to prepare and display and service a wide range of
petits fours including petits four glaces, marzipan-based petits
fours and caramelized fruits and nuts served as petits fours, to
a level of high and consistent quality.

Nominal Duration: 20 hours

Summary of Learning Outcomes:

Upon completion of this module, the students/trainees must be able to:

LO1. Prepare iced petits fours

LO2. Prepare fresh petits fours

LO3. Prepare marzipan petits fours

LO4. Prepare caramelized petits fours

LO5. Display petits fours

LO6. Store patits fours

Details of Learning Outcomes:

LO1. PREPARE ICED PETITS FOURS

Contents Conditions Methodologies Assessment

Methods
Characteristic of  Bake wares Discussion/ Direct observation
classical and  Pot and pans demonstration
contemporary petits  Molder (tart)
fours  Pastry
Tools, equipment, brusher Oral questioning Return Demonstration
utensils needed in  Piping tube
preparing iced petits  Pastry bag
fours  Set of knives
Good hygiene  Decorative Video viewing Written or oral
practices while cutters questions
preparing,
 Chocolate
decorating and
 Tulip paste
finishing petits fours
 Sugar lace
LO2.PREPARE FRESH PETITS FOURS

Contents Conditions Methodologies Assessment

Methods
Kinds of small  Bake wares Discussion/ Direct observation
choux paste  Pot and pans demonstration
Types of sweet  Molder (tart) Video viewing Return
paste and fillings  Pastry brusher Demonstration
 Piping tube
Standard  Pastry bag
procedure in  Set of knives
garnishing, glazing  Decorative
and finishing petits cutters
fours
 Chocolate
Underlying Written or oral
 Tulip paste
principles in making questions to
 Sugar lace
petits fours

LO3.PREPARE MARZIPAN PETITS FOURS

Contents Conditions Methodologies Assessment

Methods
Working methods in  Small hand tools Discussion/ Direct observation
producing petits fours  Heavy duty demonstration
Flavor and shape equipments Video viewing Return
specification  Pans and pots Demonstration
Procedures in making  Measuring Written or oral
marzipan petit four equipment questions to
 Piping tube
 Set of knives
 Molder
 Rolling Pin
 Decorative
cutters
 CD’s, VHS
 Hand-outs
LO4.PREPARE CARAMELIZED PETITS FOURS

Contents Conditions Methodologies Assessment

Methods
Specifications of fresh  Bake wares Lecture/ Direct observation
fruits needed to  Pot and pans demonstration
caramelize  Molder (tart)
Specifications of dried  Pastry brusher Video viewing Return
fruits needed  Piping tube Demonstration
Kinds of sugar to  Pastry bag
caramelized  Set of knives Written or oral
 Decorative questioning
cutters
 Chocolate
 Tulip paste
Sugar lace

LO5.DISPLAY PETITS FOURS

Contents Conditions Methodologies Assessment

Methods
Kinds and uses of  Bake wares Lecture/ Direct observation
receptacles for petits  Pot and pans demonstration
fours  Molder (tart)
Working methods in  Pastry brusher Video viewing Return
display petit fours  Piping tube Demonstration
Creative and artistic  Pastry bag
skills in decorating  Set of knives
and presenting petits  Decorative
fours cutters
Corrective steps to  Chocolate
ensure quality petits Written or oral
 Tulip paste
fours questioning
Sugar lace

LO6.STORE PETITS FOURS

Contents Conditions Methodologies Assessment

Methods
Storage of petits fours  Bake wares Lecture/ Direct observation
 Pot and pans demonstration
Temperature  Molder (tart) Video viewing Return
requirements in  Pastry brusher Demonstration
storing petits fours  Piping tube
 Pastry bag
Standards and  Set of knives
procedures in storing  Decorative Written or oral
and packaging petits cutters questioning
fours
 Chocolate
Unit of Competencies: PRESENT DESSERTS
Modules Title: PRESENTING DESSERTS
Module Descriptor: This module deals with knowledge, skills and attitude in preparing
other types of desserts, and other various and specialized
techniques of desserts presentation required by patissiers in
hospitality enterprises.

Nominal Duration: 15 hours

Summary of Learning Outcomes:

Upon completion of this module, the students/trainees must be able to:

LO1.Present and serve plated desserts

LO2. Plan, prepare and present dessert buffet selection or plating

LO3. Store and package desserts

Details of Learning Outcomes:

LO1. PREPARE OTHER TYPES OF DESSERTS

Contents Conditions Methodologies Assessment

Methods
Different types of LCD Projector Discussion/ Direct observation
desserts and sweets (optional for lecture) demonstration
Details and Overhead Projector Oral questioning Return Demonstration
characteristics of (Optional for lecture)
different types of Television and
desserts and sweets multimedia player
Culinary terms Whiteboard
related to LCD Projector
specialized cakes (optional for lecture)
and other types of Equipment for making
desserts desserts and sweets
Varieties of suitable  Blenders Video viewing Written or oral
ingredients for  Ice-cream machines questions
desserts and sweets  Ice makers
 Juicers and
vitaminizers
 Mixers
 Oven
 Chiller and freezers
 Steamer
 Weighing scales
 Low pressure
burners
Desserts and sweets
 Pudding, pies, tarts,
flans, fritters
 Custard, creams
 Prepared fruit
 Charlotte, bavarois,
mousse, soufflé,
sabayon
 Meringues, crepes,
omelettes
 Sorbet, ice cream,
bombe, parfait,
tiramisu
 Cakes and pastries
Custards and egg-
based desserts –
crème brulee
Sweet sauces
May include:
 Sugar syrups
 Fruit syrups
 Fruit purees, sauces
and coulis
 Chocolate-based
sauces
 Sabayon and
zabaglione
 Custards and
crèmes
 Flavored butters and
creams
 Sabayon &
zabaglione
 Crepes
Suitable thickening
agents for sweet
sauces
May include:
 Roux
 Flour
 Corn flour, arrowroot,
potato starch
 Modified starch
 Breadcrumbs
Eggs and egg yolks
Manuals
Books
Video (CD)
Demonstration
LO2.PLAN, PREPARE AND PRESENT DESSERT BUFFET SECTION OR PLATING

Contents Conditions Methodologies Assessment

Methods
Creative Equipment for making Discussion/ Direct observation of
presentation desserts and sweets demonstration the candidate
techniques for  Blenders
desserts and  Ice-cream machines
sweets  Ice makers
Produced desserts  Juicers and vitaminizers Video viewing Return
to a desired  Mixers demonstration
consistency and  Oven
flavor  Chiller and freezers
Presentation and  Steamer Written or oral
plating of desserts  Weighing scales questioning
and sweets  Low pressure burners
Desserts and sweets
 Pudding, pies, tarts,
flans, fritters
 Custard, creams
 Prepared fruit
 Charlotte, bavarois,
mousse, soufflé,
sabayon
 Meringues, crepes,
omelettes
 Sorbet, ice cream,
bombe, parfait, tiramisu
 Cakes and pastries
1. Custards and egg-
based desserts –
crème brulee
Sweet sauces
May include:
 Sugar syrups
 Fruit syrups
 Fruit purees, sauces
and coulis
 Chocolate-based
sauces
 Sabayon and
zabaglione
 Custards and crèmes
 Flavored butters and
creams
 Sabayon & zabaglione
 Crepe
LO3. STORE AND PACKAGE DESSERTS

Contents Conditions Methodologies Assessment

Methods
Storage and LCD Projector Discussion/  Direct
handling desserts (optional for demonstration observation of
and sweets lecture) the candidate
Temperature Overhead Oral questioning  Return
requirements for Projector (Optional demonstration
packing storing for lecture)  Written exam
desserts  Oral
Standards and questioning
procedures in
storing and
packaging desserts
Waste minimization Television and Video viewing
techniques multimedia player
Whiteboard
LCD Projector
(optional for
lecture)