TESDA-OP CO-01-F11

(Rev.No.00-03/08/17)

COMPETENCY-BASED CURRICULUM

A. Course Design

Course Title: Bread and Pastry Production

Nominal Duration: 141 Hours
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 petits four in
accordance with industry standards. It covers the basic,
common and core competencies.

Trainee Entry Trainees or students who wants to entry into these

Requirements: qualifications should possess the following requirements:

Course Structure  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

Basic Competencies
No. of Hours: 18
Unit of Competency Module Title Learning Nominal
Outcomes Duration
1. Participate in 1.1 Participating in 1.1.1 Obtain and
Workplace Workplace convey
Communication Communicatiop workplace
information
1.1.2 Participate in
workplace
meetings and
discussion
1.1.3 Complete
relevant work
related
documents
2. Work in Team 2.1 Working in Team 2.1.1 Describe
Environment Environment team role and
scope
 2.1.2 Identify own
role and
responsibility
within a team
2.1.3 Work as a
team
member
3. Practice Career 3.1 Practicing Career 3.1.1 Integrate
Professionalism Professionalism personal
objectives
with
organizationa
l goals
3.1.2 Set and meet
work
priorities
3.1.3 Maintain
professional
growth and
development
4. Practice 4.1 Practicing 4.1.1 Identify
Occupational Occupational hazards and
Health and Safety Health and Safety risks
4.1.2 Evaluate
hazards and
risks
4.1.3 Control
hazards and
risks
4.1.4 Maintain
OHS
awareness

Common Competencies
No. of Hours: 18
Unit of Competency Module Title Learning Nominal
Outcomes Duration
1. Perform Workplace 1.1 Performing 1.1.1 Follow
and Safety Workplace and workplace
Practices Safety Practices procedures
for health,
safety and
security
practices
1.1.2 Deal with
emergency
situations
1.1.3 Maintain safe
personal
 presentation
standards
2. Provide Effective 2.1 Providing 2.1.1 Greet
Customer Service Effective customer
Customer Service 2.1.2 Identify
Customer
needs
2.1.3 Deliver
service to
customer
2.1.4 Handle
queries
through
telephone,
fax machine,
internet and
email
2.1.5 Handle
complaints,
evaluation
and
recommenda
tions
3. Observe 3.1 Observing 3.1.1 Follow
Workplace Workplace hygiene
Hygiene Hygiene procedures
Procedures Procedures 3.1.2 Identify and
prevent
hygiene risks
4. Develop and 4.1 Developing and 4.1.1 Seek
Update Industry Updating Industry information
Knowledge Knowledge on the
industry
4.1.2 Update
industry
knowledge
5. Perform Computer 5.1 Performing 5.1.1 Plan and
Operations Computer prepare for
Operations task to be
undertaken
5.1.2 Input data
into
computer
5.1.3 Access
information
using
computer
5.1.4
Procedure/o
 utput data
using
computer
system
5.1.5 Maintain
computer
equipment
and systems

Core Competencies
No. of Hours: 105

Unit of Competency Module Title Learning Nominal

Outcomes Duration
1. Prepare and 1.1 Preparing and 1.1.1 Prepare
Produce Bakery Producing Bakery bakery
Products Products products
1.1.2 Decorate
and present
bakery
products
1.1.3 Store bakery
products
2. Prepare and 2.1 Preparing and 2.1.1 Prepare
Produce Pastry Producing Pastry pastry
Products Products products
2.1.2 Decorate
and present
pastry
products
2.1.3 Store pastry
products
3. Prepare and 3.1 Preparing and 3.1.1 Prepare
Present Gateaux, Presenting sponge and
Tortes and Cakes Gateaux, Tortes cakes
and Cakes 3.1.2 Prepare and
use fillings
3.1.3 Decorate
cakes
3.1.4 Present
cakes
3.1.5 Store cakes
4. Prepare and 4.1 Preparing and 4.1.1 Prepare iced
Display Petits Displaying Petits petits fours
Fours Fours 4.1.2 Prepare
fresh petits
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
5. Present Desserts 5.1 Presenting 5.1.1 Present and
Desserts serve plated
desserts
5.1.2 Plan,
prepare and
present
buffet
selection or
plating
5.1.3 Store and
package
desserts

 Direct observation
Assessment Methods:
 Oral interview and written test
 Observation of individual member in relation to the work activities
of the group
 Observation of simulation and or role play involving the
participation of individual member to the attainment of
organizational goal
 Case studies and scenarios as a basis for discussion of issues
and strategies in team work
 Portfolio Assessment
 Interview
 Simulation/Role-plays
 Observation
 Third Party Reports
 Exams and Tests
 Case study/situation
 Written examination
 Practical demonstration
 Interview/questions
 Portfolio of industry information related to trainee’s work
Observation of practical demonstration by the candidate on
preparing, cooking and baking, filling, finishing, decorating and
presenting specialized bakery products
Questions to determine the underpinning knowledge of the
candidate related to tasks to be performed
Review of portfolios of evidence and third party workplace reports of
on-the-job performance of the candidate
Third party/workplace reports of on-the-job performance of the
candidate
Questions about hygiene procedures, commodities, presentation
and decoration techniques and storage requirements to ensure
optimum quality and foods safety
Course Delivery:
 Group discussion
 Interaction
 Plant tour
 Symposium
 Lecture
 Group Discussion
 Individual/Group Assignment
 Demonstration
 Role-play
 Tutorial or self-pace
 Simulation
 Lecture/ Actual Demonstration/ On- the-job training
 Video Presentation

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, 6 Commercial Mixers Cake flour
solid with complete
attachments
12 Measuring cup, 1 Mechanical Dough Bread Flour
liquid (250 & 500 roller
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, Margarine
10
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 Chocolate chips
plastic handle
6 Chopping board, Chocolate,
color coded shredded
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 4 Gas range Whole wheat, rye,
sets per set) multi grain
6 Wire whisk 1 Upright freezer Cream cheese

Facilities:

Space Requirement Size in Meters Area in Sq. Total Area in Sq.

Meters Meters
Lecture/Demo Area 8x5m 40 sq. m. 40 sq. m.
Student/trainee working
1x1m 1 sq. m. 25 sq. m.
space
Laboratory 8 x 5 sq. m. 40 sq. m. 40 sq. m.
Learning Resource
3 x 5 sq. m. 15 sq. m. 15 sq. m.
Center
Facilities/Equipment/Cir
36 sq. m.
culation Area
Total Workshop Area : 156 sq. m.
Qualification of  Must have completed a Trainers Training Methodology
Instructors/Trainers: 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 Production trainers)
B. Modules of Instruction

Basic Competencies : _____________________________________________

Unit of Competency : _____________________________________________
Modules Title: _____________________________________________
Module Descriptor: _____________________________________________
Nominal Duration: _____________________________________________
Summary of Learning Outcomes:
LO1. ____________________________________________________________
LO2. ____________________________________________________________
LO3. ____________________________________________________________

Details of Learning Outcomes:

LO1 . ____________________________________________________________

Assessment Contents Conditions Methodologies Assessment

Criteria Methods

LO2 . ____________________________________________________________

Assessment Contents Conditions Methodologies Assessment

Criteria Methods

LO3 . ____________________________________________________________

Assessment Contents Conditions Methodologies Assessment

Criteria Methods

(Note: Copy format for modules of instructions for Common and Core Competencies)