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TRAINING PLAN

Qualification: _Bread and Pastry Production NCII


Mode of Facilities/ Date
Trainees’ Training Training Assessment
Trainin Staff Tools and Venue and
Requirements Activity/Task Method
g Equipment Time
PREPARE AND  Observe Proper Dual School Based  TESDA School  Observation of School
DISPLAY PETITS Hygiene Training CENTER Based practical Based
Kristian James
FOURS  Prepare, cut Provinci demonstration of
P. Seledio  Measuring (42hrs)
 Prepare iced and assemble al the candidate while
(Trainer) cup, solid August
petits fours sponges and Training preparing
bases according  Measuring Center decorating and 12,13,1
to standard cup, liquid Basilan presenting petits 4,15,16
recipes and Eleonor P. (250 & 500 Geras fours ,19
enterprise Fernando ml) Village,  Questions about 2019
requirements (School Head) Sumagda hygiene
 Measuring
and practices ng procedures,
spoon Industr
 Prepare fillings Isabela commodities,
Industry Based  Sauce pan, City presentation and y based
with the require
flavors and s/s decoration (63 hrs)
Angie P. Industry
consistency Ramirez  Mixing Based techniques and
August
 Fondant icing bowl ( 6 Font storage
(Institutional 20,21,2
are brought in pcs per Bakery requirements to
Industry 2,23,24
accordance with set) Alano ensure optimum
Coordinator) ,27,28,
the require street, quality and foods
 Wire whisk 29
temperature Isabela safety
2019
and establish  All- City  Portfolios
Crissa J.
standards and purpose Basilan
Pascual
procedures
Date Developed: Document No. NTTA-TM1-07
July 2010 Issued by:
Trainers Methodology Level I Date Revised:
February 2012 Page 1 of 15
Templates Developed by: NTTA
NTTA
Revision # 01
 design and use (Institutional  Sugar
decorations in Supervisor)
 Butter
accordance with
establishment  All-
standards and purpose
procedures cream
 Confection
er sugar
 Chocolate
chips
 Chocolate,
shredded
 Strainer

Date Developed: Document No. NTTA-TM1-07


July 2010 Issued by:
Trainers Methodology Level I Date Revised:
February 2012 Page 2 of 15
Templates Developed by: NTTA
NTTA
Revision # 01
 Prepare fresh  Bake and
petits fours decorate a
selection of small
choux paste
shapes in
accordance with
established
standards and
procedures
Bake sweet paste
are prepared and
blende in
accordance with
establishment
standards and
procedures
prepare fillings
and use the require
flavors and correct
consistency
Garnishes,
glazes and finish
are used in
accordance with
establish
standards and
procedures
 Prepare marzipan Flavor and shape
petits fours to produce mini-
sized fruits in
accordance with
Date Developed: Document No. NTTA-TM1-07
July 2010 Issued by:
Trainers Methodology Level I Date Revised:
February 2012 Page 3 of 15
Templates Developed by: NTTA
NTTA
Revision # 01
enterprise and
client requirements
Coat to preserve
desire eating
characteristics and
soften with egg
whites, pipe into
shapes and
seale/brown with
applied heat,
according to
enterprise practice
 Prepare Select and coat
caramelized with pale amber-
petits fours colored caramel or
glazed or any
coating specified by
the enterprise
Fill with flavor
marzipan and coat
with pale amber-
colored caramel
according to
specifications and
enterprise
standards
 Display petits Select and coat
fours Fresh fruits/fruit
segments with pale
amber-colored
caramel or glazed
Date Developed: Document No. NTTA-TM1-07
July 2010 Issued by:
Trainers Methodology Level I Date Revised:
February 2012 Page 4 of 15
Templates Developed by: NTTA
NTTA
Revision # 01
or any coating
specified by the
enterprise
Fill sandwich
dried fruits or nuts
with flavor
marzipan and
coated with pale
amber-colored
caramel according
to specifications
and enterprise
standards
 Store petits Store in proper
fours temperatures and
conditions to
maintain
maximum eating
qualities,
appearance and
freshness
Package in
accordance with
establish
standards and
procedures

ANGIE P. RAMIREZ CRISSA J. PASCUAL CHRIS EVANS


Institution’s Industry Industry Supervisor Trainee
Coordinator

Date Developed: Document No. NTTA-TM1-07


July 2010 Issued by:
Trainers Methodology Level I Date Revised:
February 2012 Page 5 of 15
Templates Developed by: NTTA
NTTA
Revision # 01