B.P.P. Portfolio

Portfolio in
TRAINERS
METHODOLOGY I
Sector : TOURISM
Qualification Title: TRAINERS METHODOLOGY I
Module Title : PREPARE AND PRODUCE

BAKERY PRODUCTS
Prepared by : SHEILON B. VALLES
Technical Education & Skills Development Authority

REGIONAL TRAINING CENTER
San Jose, Pili, Camarines Sur
BREAD AND PASTRY Date Developed: Document No.

PRODUCTION NC II February 11, 2019
Developed by: Issued by: P a g e
PREPARE AND PRODUCE SHEILON B. VALLES TESDA
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Plan
Training
Session
TRAINING NEEDS

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CORE COMPETENCIES
Module Title/Module of
Gaps
Instruction
L.O.1 Prepare bakery products
L.O.2 Decorate and present bakery
1. Prepare bakery products
products
L.O.3 Store bakery products
L.O.2. Prepare fresh petits fours
L.O.3 Prepare marzipan
petits fours
L.O.4 Prepare caramelized petits 4. Prepare and display petits fours
fours
L.O.5 Display petits
fours
L.O.6 Store petits fours
L.O.1. Present and
serve plated desserts
L.O.2 Plan, prepare and
present dessert buffet 5. Prepare desserts
selection or plating
L.O.3 Store and package
desserts
MODULE OF INSTRUCTIONS

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BAKERY PRODUCTS
UNIT OF COMPETENCY: PREPARE AND PRODUCE BAKERY
PRODUCTS
MODULE TITLE: PREPARING AND PRODUCING BAKERY

PRODUCTS
MODULE DESCRIPTOR:
This module 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.
NOMINAL DURATION: 19 hours
SUMMARY OF LEARNING OUTCOMES:
Upon completion of the module, the trainees/students should be able to:
LO1. Prepare bakery products
LO2. Decorate and present bakery products
LO3. Store bakery products
L.O.1. PREPARE BAKERY PRODUCTS

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ASSESSMENT CRITERIA:
1. Required ingredients are selected, measured and weighed according to
recipe or production requirements and established standards and
procedures
2. A variety of bakery products are prepared according to standard
mixing procedures/formulation/ recipes and desired product
characteristics
3. Appropriate equipment are used according to required bakery
products and standard operating procedures
4. Bakery products are baked according to techniques and appropriate
conditions; and enterprise requirement and standards
5. Required oven temperature are selected to bake goods in accordance
with the desired characteristics, standards recipe specifications and
enterprise practices
CONTENTS:
Procedures in preparing bakery products.
CONDITIONS:
Students/trainees must be provided with the following:
Ingredients:
 Flours
 Sugars
 Eggs
 Milk
 Cream
 Gelatin
 Fruits
 Nuts
 Flavourings and essences
 Chocolate
 Leavening agents (Yeasts, baking powder, etc)
Equipment/tools/instrument:
 Commercial mixers and attachments

 Cutting implements
 Scales
 Measures
 Bowls
 Ovens
 Moulds, shapes and cutters
 Baking sheets and containers
 Various shapes and sizes of pans

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Instructional materials:
 Reference books
 CBLM/Modules
 Computer Desktop/Laptop
 CD’s/DVD’s
METHODOLOGIES:
 Self-paced learning
 Modularized learning
 Individualized learning
 Blended
 Demonstrations
ASSESSMENT METHODS:
 Written/oral examination
 Demonstration with Oral questioning
L.O.2. DECORATE AND PRESENT BAKERY PRODUCTS
ASSESSMENT CITERIA:

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1. A variety of fillings and coating/icing,
2. glazes and decorations for bakery products are prepared according to
standard recipes, enterprise standards and/or customer preferences
3. Bakery products are filled and decorated, where required and
appropriate, in accordance with standard recipes and/or enterprise
standards and customer preferences
4. Bakery items are finished according to desired product characteristics
5. Baked products are presented according to established standards and
procedures.
CONTENTS:
Process on presenting and decorating cakes
CONDITIONS:
Equipment/tools/instrument
 Decorating materials
 Packaging materials
Supplies/materials
 Confectioner sugar
 Decorating materials
Instructional materials
 Reference books
 CBLM/Modules
 CD’s/DVD’s
METHODOLOGIES:
 Blended
 Demonstrations
ASSESSMENT METHODS:
L.O.3. STORE BAKERY PRODUCTS
ASSESSMENT CITERIA:

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1. Bakery products are stored according to established standards and
procedures
2. Packaging are selected appropriate for the preservation of product
freshness and eating characteristics
STORE CONDITIONS:
1. Consideration of temperature, light and air exposure
2. Use of appropriate containers
3. Labelling
4. Display cabinets including temperature- controlled cabinets to cool or
warm
5. Refrigeration, chilling and freezing
6. Length of time in freezer /cool storage
CONTENTS:
Procedure in storing bakery products.
CONDITIONS:
Equipment/tools/instrument
 Chiller
 Supplies/materials
 Breads
 Packaging materials
 Reference books
 CBLM/Modules
 CD’s/DVD’s
METHODOLOGIES:
 Blended
 Demonstrations
ASSESSMENT METHODS:

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SESSION PLAN
Sector : Tourism
Qualification Title : BREAD AND PASTRY PRODUCTION NCII
Unit of Competency : PREPARE AND PRODUCE BAKERY PRODUCTS
Module Title : PREPARING AND PRODUCING BAKERY PRODUCTS
LEARNING OUTCOMES:
L.O. 1 Prepare bakery products
L.O. 2. Decorate and present bakery products
L.O. 3. Store bakery products
A. INTRODUCTION:
This session 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.
B. LEARNING ACTIVITIES
LO 1: Prepare Bakery Products

Learning Content Methods Presentation Practice Feedback Resources Time
Modular Read Information
1. Preparing equipment Instruction Sheet 1.1-1 Answer Compare Information 1 hr.
used in bakery Self-paced Preparing equipment self-check answer to Sheet 1.1-1,
production Lecture used in bakery 1.1-1 answer key CBLM
production 1.1-1
View power point

Blended presentation on 1.1-1 Answer Auto E-media 1 hr.

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Preparing equipment self-check feedback
used in bakery 1.1-1
production
Perform task sheet Evaluate
Demonstration 1.1-1 Prepare Perform own Information 2 hrs.
equipment used in task sheet performance Sheet 1.1-1,
bakery production 1.1-1 using CBLM
Performance
Criteria
Checklist
Modular Read Information Answer Compare
2. Process in producing Instruction Sheet 1.1-2 on self-check answer to Information
bakery products Self-paced process in producing 1.1-2 answer key Sheet 1.1-2, 1 hr.
Lecture bakery products 1.1-2 CBLM
View power point
Blended presentation on Oral Compare E-Media 1 hr.
information sheet 1.1- questioning answer to
2 process in model
producing bakery answer
products
Demonstration Perform task sheet Perform Evaluate Information 3 hrs .

1.1-2 on produce task sheet own Sheet 1.1-2,
bakery products 1.1-2 performance CBLM
using
Performance
Criteria
Checklist
LO 2: Decorate and present bakery products

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Modular Read information Compare
1. Process in decorating Instruction Sheet 1.2-1 in Process Answer answer to Information 1 hr.
bakery products Self-paced in decorating bakery self-check answer key Sheet 1.2-1,
Lecture products 1.2-1 1.2-1 CBLM
View video
Blended presentation on Answer Auto E-Media 1 hr.
Process in decorating self-check feedback
bakery products 1.2-1
Evaluate
Demonstration Perform task sheets Perform own Information 2 hrs.
1.2-1 Task Sheet performance Sheet 1.2-1,
Decorate bakery 1.2-1 using CBLM
products Performance
Criteria
Checklist
Read information
2. Preparation and Sheet 1.2-2 on Answer Compare Information 1 hr.
Presentation of Modular Preparation and self-check answer to Sheet 1.2-2,
decorated bakery Instruction Presentation of 1.2-2 answer key CBLM
products Self-paced decorated bakery 1.2-2
Lecture products
View power point
Blended presentation 1.2-2 on Answer Auto E-Media 1 hr.
Preparation and self-check feedback
Presentation of 1.2-2
decorated bakery
products
Evaluate
Demonstration Perform task Sheet Perform own Information 2 hrs.

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1.2-2 on task sheet performance Sheet 1.2-2,
Prepare, Present and no. 1.2-2 using CBLM
decorate bakery Performance
products Criteria E-Media
Checklist
LO 3: Store bakery products
Modular Read Information Compare Information
1. Techniques in Instruction Sheet 1.3-1 in Answer answer to Sheet 1.3-1, 1 hr.
package and design Self-paced Techniques in self-check answer key CBLM
Lecture package and design 1.3-1 1.3-1
Blended View power point Answer Auto e-media 1 hr.

presentation 1.3-1 in self-check feedback
techniques in package 1.3-1
and design (computer
based)
Evaluate
Demonstration Perform task Sheet Perform own Information 2 hrs.
1.3-1 on Techniques task sheet performance Sheet 1.3-1,
in package and no. 1.3-1 using CBLM
Design Performance
Criteria
Read Information Answer Compare
2. Storing Bakery Modular Sheet 1.3-2 self-check answer to Information 1 hr.
Products Instruction Storing Bakery 1.3-2 answer key Sheet 1.3-4,
Self-paced Products 1.3-2 CBLM

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Compare
Blended View Video Oral answer to e-media 1 hr.
Presentation 1.3-2 questioning model
Storing Bakery answer 1.3-
Products 2
Evaluate
Demonstration Observe trainer’s Perform own Information 2 hrs.
demonstration on Task Sheet performance Sheet 1.3-2,
Store Bakery Products no. 1.3-2 using CBLM
Performance
Criteria
Checklist
C. ASSESSMENT PLAN
 Performance Test
Hands-on practice of preparing and presenting bakery products
Institutional assessment and oral questioning on preparing and producing bakery products to check trainee’s knowledge,
skills, and attitude requirements.
D. TEACHER’S SELF-REFLECTION OF THE SESSION

At the end of the session, evaluation will be done in order to determine if there is a need to improve or enhance the training
and delivery as well as the trainer’s capability. Also, recommendation will be given to each trainee with regards to their
performance as an outcome of the Institutional Assessment so the learners will be able to apply the knowledge, attitude and
skills in a real- world task.

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PARTS OF COMPETENCY BASED LEARNING
MATERIALS
In our efforts to standardized Competency Based

Learning materials, the above parts are
recommended for use in Competency Based
Training (CBT)in Technical Education Skills
Development Authority(TESDA) Technology
Institutions. The next section will show you the
components and features of each part.

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HOW TO USE THIS COMPETENCY-BASED LEARNING
MATERIAL
Welcome to the Module PREPARING AND PRODUCING BAKERY
PRODUCTS. This module contains training materials and activities for you
to complete.
The unit of competency “Prepare and Produce Bakery Products”

contained the knowledge and skills and attitudes required for Bread and
Pastry Production. It is one of the specialized modules at National Certificate
Level II (NC II).
You are required to do through a series of learning activities in order

to complete each learning outcomes of the module. In each learning outcome
there are Instruction Sheets to help you better understand the required
activities. Follow these activities on your own and answer the self-check at
the end of each learning outcome. You may remove a blank answer sheet at
the end of each module to write your answers for each self-check. If you
have questions, don’t hesitate to ask your facilitator for assistance.
The goal of this course is the development of practical skills in

supervising work-based training. Tools in planning, monitoring and
evaluation of work-based training shall be prepared during the workshop to
support in the implementation of the training program.
This module is prepared to help you to achieve the required

competency, in “BREAD AND PASTRY PRODUCTION NC II”.
This will be the source of information for you to acquire knowledge

and skills in this particular competency independently and at your own
pace, with minimum supervision or help from your facilitator.
Remember to:
Work through all the information and complete the activities in each
section.
Read information sheets and complete the self-check. Answer keys are
included in the package to allow immediate feedback. Answering the self -
check will help you to acquire the knowledge content of this competency.
Perform the task sheets and job sheets until you are confident that your
output conforms to the performance criteria check list that follows the
sheets.
Submit outputs of the task sheets and job sheets to your facilitator for
evaluation and recording of the Accomplishment Chart. Outputs shall serve
as your portfolio during institutional competency evaluation.

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A certificate of achievement will be awarded to you after passing the
evaluation. You must pass the institutional competency evaluation for this
competency before moving to another competency.
If you can demonstrate to your trainer that you are competent in a

particular outcome, you don’t have to do the same training again. Talk to
your trainer about having them formally recognized. If you have a
qualification or certificate of competence from previous training, show it to
your trainer. If the skills you acquired are still current and relevant to the
unit/s of competency they may become part of evidence you can present to
RPL. If you are not sure about the currency of your skills discuss this with
your trainer.
After completing this module ask your trainer to assess your

competency. Result of your assessment will be recorded in your competency
profile. All the learning activities are designed for you to complete at your
own pace.

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BREAD AND PASTRY PRODUCTION NC II
(Qualification Title)
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
1. Prepare and Produce Preparing and Producing TRS74139

Bakery Products Bakery Products
2. Prepare and Produce Preparing and Producing TRS741380

Pastry Products Pastry Products
3. Prepare and present Prepare and present TRS741380

gateaux, tortes and gateaux, tortes and cakes
cakes
4. Prepare and display Preparing and serving TRS741344

petit fours other types of desserts
5. Present Desserts Presenting Desserts TRS741343
MODULE CONTENT
Program/Course : BREAD AND PASTRY PRODUCTION NC II
Unit of Competency : Prepare and Produce Bakery Products
Module : Preparing and Producing Bakery Products
Nominal Hours : 19 hours
INTRODUCTION
An understanding of how bakery products must be presented is essential

in commercial food production environment and hospitality establishments.
Hence, skills, knowledge and attitude required is efficiency and
professionally done in commercial kitchen or bakery operation.
In this module you will be able to prepare, present, package and store
bakery products in accordance with enterprise standards and procedures.
After doing the learning activities in this module you will be assessed by
Module of Content
your instructor to evaluate knowledge and skills acquired.
List of Competencies
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Front Page
LEARNING OUTCOMES

2. Decorate and present bakery products
3. Store bakery products
PERFORMANCE CRITERIA
All standard of performance for Preparing and Producing Bakery

Products is in accordance with company or establishment standard
operating procedure required by Tourism Sector to provide a high quality
service.
Prepare bakery products

recipe or production requirements and established standards and
procedures
characteristics
5. Required oven temperatures are selected to bake goods in accordance
enterprise practices.
Decorate and present bakery products

1. A variety of fillings and coating/icing, glazes and decorations for
bakery products are prepared according to standard recipes,
enterprise standards and/or customer preferences
2. Bakery products are filled and decorated, where required and
appropriate, in accordance with standard recipes and/or enterprise
standards and customer preferences
3. Bakery items are finished according to desired product characteristics
4. Baked products are presented according to established standards and
procedures.
Store bakery products
1. Bakery products are stored according to established standards and

procedures.
2. Packaging is selected appropriate for the preservation of product
freshness and eating characteristics

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LEARNING OUTCOME NO. 1
PREPARE BAKERY PRODUCTS
CONTENTS:
1. Procedures in preparing bakery products.

2. Preparing equipment use in bakery products.
ASSESSMENT CRITERIA:

recipe or production requirements and established
2. standards and procedures
characteristics
6. Required oven temperature are selected to bake goods in accordance
enterprise practices
CONDITIONS:
Ingredients:
 Flours
 Sugars
 Eggs
 Milk
 Cream
 Gelatin
 Fruits
 Nuts
 Flavourings and essences
 Chocolate
 Leavening agents (Yeasts, baking powder, etc)
Equipment/tools/instrument:
 Commercial mixers and attachments

 Cutting implements

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 Scales
 Measures
 Bowls
 Ovens
 Moulds, shapes and cutters
 Baking sheets and containers
 Various shapes and sizes of pans
 Reference books
 CBLM/Modules
 CD’s/DVD’s
METHODOLOGIES:
 Blended
 Demonstrations
ASSESSMENT METHODS:
 Observation

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LEARNING EXPERIENCES
PROCESS IN PREPARING BAKERY PRODUCTS
LEARNING ACTIVITIES SPECIAL INSTRUCTIONS
READ information sheet 1.1-1 This Learning outcome and the

in Process in preparing bakery information given on these CBLM
products. required integrating the specific
lesson to the students and deals
ANSWER the Self- check 1.1-1 with some methods and
compare answer with the application given from the trainer
answer key 1.1-1 MUST be adopted of the students.
VIEW Power Point Presentation Passing to the learning activities

in 1.1-1 in Process in preparing outlined for the left column to
bakery products. acquire the necessary information
before performing the task in
COMPARE answer with auto- Portion Control and Presentation of
feedback Desserts according to job
requirements.
PERFORM Job sheet 1.1-1 in
Process in preparing bakery This shows the performance level
products. of the students for guidance and
evaluation of their performance.
EVALUATE output using
performance criteria check list
1.1-1

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INFORMATION SHEET 1.1-1
PROCEDURE IN PREPARING BAKERY PRODUCT

(Title)
LEARNING OBJECTIVES:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify and select required commodities according to recipe and

production requirements.
2. Enumerate the variety of yeast goods to desired product
characteristics.
3. Define a variety of yeast goods according to standard recipes and
enterprise standards.
4. Distinguish the correct techniques to produce yeast goods to
enterprise standards.
5. State the process of the bake yeast goods to enterprise requirements
and standards.
6. Describe good oven conditions to baking yeast goods.
INTRODUCTION
The lesson deals with the knowledge and skills required by bakers and
pastry cooks to prepare and produce a range of high-quality bakery
products in commercial food production environments and hospitality
establishments.
Select required commodities according to recipe and production

requirements
Flour
Wheat is the prime grain that flour is obtained
from the baking industry. Wheat flour is the most
popular flour. This is because other parts of the wheat
grain are harsh and are unpopular with the general
public. This is not saying they are not good to eat.
The following information relates to dough’s for
bread and yeast goods not pastry
Gluten is formed when insoluble proteins
(Glutenin and Glaidin) are hydrated with moisture,
normally water.
The combination of these two proteins allows the flour
to take up water and hold the moisture with the
gluten structure. When this gluten is developed it
becomes tough and elastic allowing bread dough to
expand and hold gas produced during fermentation.

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The unleavened dough like pastry this gluten structure allows for it to be
stretched out over a large area without breaking.
Sugar
Sucrose 2-4%: all plant material naturally
contains sugar. 1.5-2% is sufficient for gas
production up to 5 hours (bulk ferment time) plus
glucose, plus dextrose (inversion of cane sugar). if
flour is low in these sugar, malt can be added to
formulae, to allow longer Bulk Fermentation
Time(BFT)
Effects of Sugar:
 Soften crumb
 Sweetens
 Increases crust and whiter crumb colour
 Increased levels slacken or weaken the dough
 Greater water retention (stays moist, therefore better shelf -life)
 Better eating qualities, but high qualities result in bread flavour loose
Moisture
The natural proportion of water depends in conditions of growth, storage
and milling. Wheat is hard grain and needs to be soaked in water to aid the
milling process.
Fat
1-2%: this contains catorene, the colouring pigment of flour
Effects of Fat
 Improve slicing
 Softer crumb
 Shorter eating crumb
 Softer crust
 Better keeping qualities
 Increase volume
 Shorter eating crust
 Emulsifier fats retard crumb
 enhances firmness
Enzymes
Diastatic -amylase change starch i sugar.
Proteolytic - conditions the proteins
Responsible to soften the gluten, dough tolerance is reduced and could
cause collapsing of the bread, especially in whole
meal products.
Salt
Is a natural mineral that consist of 6 parts
chlorine and 4 parts sodium.

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Yeast
Baker’s yeast, Saccharomyes cerevisiae, is
manufactured specially for the production of Yeast
Goods.
Because it is a living organism, baker’s yeast
is very perishable and must have optimum storage
conditions
Compressed yeast should be stored in dark and
cool conditions; it is the best used for up to two
weeks after manufacture, as it slowly loses its
strengths.
Yeast is produced carbon dioxide and Ethyl
alcohol, by changing sugars.
The activity of the yeast is destroyed at
temperatures above 55℃ and maybe severely
impaired at temperatures over 45℃.
Nutrition
Yeast is rich in protein and B vitamin. It must not come into direct contact
with salt, sugar or fat.
Water
Hydrates gluten forming proteins (Gladin and Glutenin)
Dissolve and disperses salt and sugars and carries
sugars to the yeast which it can only use in liquid form.
 Provides moisture for yeast to grow
 Hydrates dry yeast and disperse both dry and
compressed
 Control dough temperature
 Control dough consistency
 Wets and swell starch during baking
(gelatinization) - makes it available to analyse
enzymes
 Controls enzymes activity (enzymes are active only in liquid mediums)
 Increase self-life
 Contributes to eating qualities
Milk Powder
“Food Standards” stipulate that milk bread must contain 4% non-fat
milk solids on the dry crumb.
The purpose of this regulation is to increase the food value in protein and
mineral content, therefore skim milk powder is mostly used,
Effects of milk powder in the baked products:
 Brighter and softer crumb

 Reddish brown (foxy) crust colour, due to lactose (milk sugar), which
cannot be used by yeast as food
 Increased nutritional value and flavour

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 Greater volume (due to strengthening of gluten strands by the case in
protein)
 Slight sweetness(due to lactose)
Eggs
Eggs can be purchased as follows:
 Shell eggs
 Liquid egg/ egg pulp
 Frozen egg
Effects of egg:
 Moistening
 Increased nutritional value
 Emulsifying, due to lecithin in the egg yolk, therefore better keeping
qualities
 Aids structure, due to the proteins, which coagulate at 65 to 70℃
 Better colour and appearances to baked product
 Better eating qualities
 Better keeping
Bran
The by-product of the brake system after
all the available endosperm has been removed.
Bran can vary in particle size and composition,
depending on both wheat type and the
efficiency of the milling system. Some bran is
sold for Human Consumption as it is a good
source of insoluble dietary fibre.
Effects of Bran
 Darker crumb colour
 Lower volume, due to the non-gluten forming proteins
 Increase water level
 Shorter mixing times
 High fibre intake, assisting in bowel function.
Dried Fruits
Dried fruits evolved as way of preserving

excess fruits when they were in abundance to be
enjoyed when fruits were not readily available
because of the season
Almost any dried fruit or nut can be added to yeast
goods
Mostly commonly dried fruits used are
sultans, currants, raisins, mixed peel and dates.
All fruits should be washed prior to use then thoroughly dried to avoid
discolouration of the dough.

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Nuts
The most commonly used nuts are hazelnuts,
walnuts, almonds. And peanuts.
Nuts have very high fat content. Large amounts are
used in bread making need the additional of extra
yeast and also extra gluten.
Effects of dried fruits and nuts

 Eating qualities
 Texture
 Flavour
 Colour
 Increase moisture
 Increase shelf life
 Better visual appeal
Prepare a variety of goods to desired product characteristics
Variety of Yeast Goods

Yeast goods are defined as a sweet dough
product. Bread is produced with yeast and is
savoury version.
The sweet yeast product would be any with
more than 5% sugar and increased level of fat.
Some plain dough’s that are served with savoury
products like a hamburger is actually a ‘bun’ and
not a ‘roll’.
May products are classed as yeast goods.
Panatone
The delicate and porous rich festive bread is studded
with sultanas and flavoured with candied citrus peel.
It is baked in tall cylindrical moulds and can be served with
cream or fresh mascarpone.
To develop yeast flavours, the dough is sometimes
prepared in several stages with prolong maturing times in
between.

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Ginger bread
The dough is multi- purpose dough and can be
used for a variety of products. By adding different spices
and/or fruits, different shapes can be given cut out and
after baking, coated with icing or chocolate. The dough
is also suited for making ginger bread.
Honey cake (Israel)

This cake is traditionally served on the Sabbath
and the festivals, particularly at the beginning of the
New Year, in order to sweeten the hope for a happy year
ahead.
Tsoureki (Greece)
This traditional sweet bread can be found during
any major religious festival. Its flavouring
components can be many, as each family or baking
professional have their own favourite.
Stollen (Germany)
A product popular in many European
countries around Christmas time and originating
from Germany, stollen is made from a heavy(rich
in fat) yeast dough.
Baba and Savarin

They are very light and soft sweet yeast
products, oval shaped for babas and flat round
circle shape for savarian. As the sponge is very
soft and runny it is preferred to use a piping bag
to fill it into the special moulds.
Danish Pastries
This pastries are made with yeast dough laminated with butter (or other
fats), then turns given similar to puff paste, resulting in light and crisp.
They are produced in many different shapes and sizes with a variety of
fillings and toppings.
Croissants
Crescent shapes pastries of
delicate, flaky structure prepared
from laminated yeast dough. It is
consumed plain or filled (sweet or
savoury)or cut open and filled
with meats, cheese and/or salads
(snacks, light meals).

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Broiche
Yeast dough rich in butter and
eggs, traditionally in the shapes of
a large ball with a smaller one on
top. Its smooth, delicate crumb
mstrucure is directly related to the
high content of butter and eggs.
Buchty
It is fine flavoured egg and butter enriched breakfast treat, very
similar to broiche. It can be either eaten with cured meat or jams, toasted or
plain. It is often used in airline catering due to its long shelf life and due to
the fact that it is suitable for any meal.
Produce a variety of yeast goods according to standard recipes and

enterprise standards
Calculating required water temperature for required dough temperature

Example:
Required FDT 31%
Multiply by 2 X2 = 62℃
Subtract flour temp. 21℃
Equals required water
temp. = 41℃
Dough yield calculations

When bakers talk about a ‘1kilogram’. Dough this weight actually
applies to the flour content of the dough only.
When all the other ingredients are added, the total dough weight is referred
to as the expected yield (from 1kilo of flour)
TOTAL DOUGH WEIGHT=EXPECTED YIELD

In calculating the ingredients, weights for a
given amount of dough (the required yield) we
use the expected dough yield from 1 kilo of flour
using the following formula:
New base weight of flour = required

yield/expected yield
Example:
Use the following dough formula to calculate the actual qualities of
ingredients for the required yield:
Ingredients % 1kg Factor Required
Flour 100 1.000 4.1 4.100
Salt 2 0.020 4.1 .082

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Improver 1 0.010 4.1 .041
Yeast 4 0.040 4.1 .164
Water 60 0.600 4.1 2.460
Total 1.670 6.847
Expected Yield Total dough weight
Required yield is the number of units to be produced multiplied by the

scaled unbaked weight:
3 units @ a scale weight of 0.520 kg (3 x 0.520 =1.560kg)
Gives the total required yield (dough weight) =6.760kg
New base weight of flour =required yield /expected yield
=6.760 + 1.670 =4.047904 factor Round up to =4.1

factor
Apply factor 4.1 to all ingredients 4.1x1.00kg flour =4.100

Add up to the new recipe and the total weight should be sufficient to
produce the required dough weight.
Dough making process

Modern product of dough’s varieties from country to country. Most are
based on rapid dough system where additives like dough improver's are
added to speed up the process of fermentation.
Here we will discuss two dough making process:
 Rapid or ‘no time’ process (ADD)

 Mix all ingredients including the addition of an
A.D.D bread improver until the gluten protein is
well develop
 Rest for +/-10-30 minutes. (covered to prevent
skinning or chilling)
 Process as usual
Ferment and dough process

 Yeast level from 3% upwards, depending on size of
product
 Requires A.D.D bread improver
 Warmer dough temperature 28-30℃. Gluten
strengthened are used to enable the process
to be effective
 The gluten structure is modified by chemicals
to produce a mature dough as it is taken
from the machine

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 Ascorbic acid strengthens(matures)
 L Cysteine or Matabisulphite softens (mellows)
 Space Saving - dough room/mixing area
Increased bread yield -dough’s do not slacken and can include more
water as well as no fermentation weight loss
Divider accuracy improved - less gas evolution that in other types of
dough
If processing equipment breaks down there is loss due to only one dough
being in process at a time. In B.F.P. dough there will be a number of dough
in fermentation at the same time.
 Labour Saving, due to production efficiency and no Knock Back and
BFT
 Loss of flavour, due to the production process
 Increase cost of products (improver)
 Ferment and dough process
 Normally it used to raise enriched breads, with
high qualities of sugar and fat. Ferment
provides ideal conditions for yeast to multiply
before adding the sugar to the dough.
 Using the F&D process overcomes the retarding
effects of fat and sugar on yeast.
FERMENT DOUGH
Stage 1 Stage 2
Contains: Process to a dough with
remaining ingredients:
20% of the flour
All water Add Ferment
All yeast
Up to 5% sugar
Ferment for 30 minutes

(double in size)
After bulk fermentation
(double in size)
Dough is ready to be
scaled off
Important to note:
 The optimum is approximately 12.5% anything above this will have a
retarding effect on the dough.
 When dough’s are made with high sugar levels additional yeast must
be used.
 This is the experience component.
Remember: Yeast is a living organism, nothing is constant.

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Remember:
The fermentation stage is when a lot of the dough flavour is developed
so choice of method is important.
For dough’s that have large amount of ingredients that retard the
growth of the yeast, the ferment method is better for flavour development.
Dough mixing
This dough’s need to be well developed before
the fruit is added.
Do not mix excessively after adding the fruit, as
this may cause the fruit to break up, particularly if it
has been washed.
Rest period
A recovery time of approximately 10 minutes following mixing will
ensure that the dough is suitable for processing.
Moulding
The dough pieces should be adequately moulded and /or rolled.
However excessive handling will produce roughly finished products.
Baking pans and trays
There are two options for tray or pan preparation. Trays and pans may
be well -greased with animal or vegetable oil, or lined with silicone paper.
However, baked products should be removed from paper before glazing.
Final prove
A temperature of 30°-40℃ with a relative humidity (RH) of 80 - 85% to
prevent skinning is recommended
Excessive steam in the final proves will cause the formation of tough,
leathery crust and should be avoided at all times.
Over-proving weakens the dough structure and could cause it to collapse in
the oven
Baking
Due to the high sugar content, an oven
temperature of approximately 190°-210℃ is
usually most suitable for buns and loaves
To prevent the crust toughening and the
possible collapse or shrinking after removal from
the oven
The shiny surface usually associated with
this type of product is the best obtained by
washing immediately after baking with a sugar
syrup or bun wash.

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Bun wash or glaze
Water and sugar syrup may be used with the addition of 25g per litre
of powdered gelatine.
This will prevent excessive stickiness, which cause most packaging
problems.
The dry, shiny surface is dependent on the evaporation of the
moisture in the wash and the subsequent increase in viscosity of the sugar
solution. It is important to apply the hot wash immediately after removing
the product from the oven.
Decoration
It will be similar but slightly different for each product. Moist yeast
product is produced to be consumed on the day or soon after being
produced.
Use correct techniques to produce yeast goods to enterprise standards
When customers purchase a product from bakery it

is based on two reasons:
They like the look of the product, visual stimulation
They purchase before and want the same thing again.
If the product is not consistent then the costumer will not
be satisfied and will then complain.
Consistency in product manufacture is achieved by the

following:
 Correct weighing of ingredients
 Formula balance
 Bakery products are consistent when formula
balance is maintained
 Scaling weight accurately
 Mixing the dough/batter the same every time
 Cutting or weighting to correct size
 Moulding to correct shape
 Baking the same every time
 These are the skills and techniques that will
return a consistent bakery product every time.
After baking, the product might need to be cut again into portions.
Every time must look the same
Then, when all is ready for sale everything must be sold the same way:
Either:
By portion, each individually
By weight, kilogram/gram

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Recipe for good baking
 Weigh all ingredients. Do not measure them. What is the difference?
 Weight is measured by scaling ingredients on the same set of weighing
scales.
 Measuring is done with cups and by volume.
 Weight is inconsistent each.
Bake yeast good to enterprise requirements and standards
Product characteristics that costumer looks for come from the

following:
Colour of the products.
When it is finally remove from the oven is
important to the visual appeal of the products.
Colour stimulates the senses and encourages the
costumer to purchase.
Appearance.
It is about the form and shape. It is
important that all pieces have the same
appearance.
Consistency and texture.
It is about how it feels in the mouth when
the costumer is consuming the products.
Moisture content.
Adds to the shelf life and mouth feels of the products
Mouth feels and eating properties.
Select correct oven conditions for baking yeast goods
Yeast good will be baked in an oven temperature ranging from 180°-

220℃. This is because they contain sugar.
Products baked with sugar will darken on
the crust quicker than bread.
To control the browning of the crust, the
product is baked at the lower
temperature:
Appearance
 Colour on the outside crust
 Colour adds to the appearance
 Too dark and it is burnt: It will taste
bitter
 Under baked will look pale and
uninviting;

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 A well -baked product will have a bold appearance
SELF - CHECK 1.1-1
Fill in the blanks.
Write your answer in the space provided
____________________ 1. How many percent contain of starch in flour?

____________________ 2. It is formed when insoluble proteins are
hydrated
____________________ 3. Enzymes that starch change in sugar.
____________________ 4. Controls fermentation.
____________________ 5. Dissolve and disperses salt and sugar
True or False.
Read statement carefully. Write TRUE if the statement is correct, and write
FALSE if the statement is wrong.
____________________ 1. Eggs is an emulsifier and can give better colour

and appearance to baked products
____________________ 2. Oil helps to increase food value in protein and
mineral
____________________ 3. Fat is a generic name of oil. Butter, and
margarine
____________________ 4. Bread improver’s contain chemical stimulants
ensuring adequate source of nitrogen.
____________________ 5. Yeast is unicellular organism that contains a
multitude carrying out of the series in chemical
reactions.

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ANSWER KEY 1.1-1
Fill in the blanks.
1. 64-67%
2. Gluten
3. Diastatic
4. Salt
5. Water
TRUE or FALSE.
1. TRUE
2. TRUE
3. TRUE
4. FALSE
5. TRUE

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TASK SHEET 1.1-1
Title: PREPARING EQUIPMENT USED IN BAKERY PRODUCTION
Performance Objective:
Given one learning outcome of the competency of your qualification, you
should be able to:
1. Identify tools and equipment used in bakery production
2. Prepare equipment used in baking.
Nominal Duration: 2 hours

Supplies/Materials:
 CBLM
 Roll pan
 Spatula/Spreader
 Baking Sheets and containers
 Cutting Implements
 Mixing bowl
 Scales
 Commercial mixers and attachments
 Oven
 Moulds, shapes and cutter
 Various sizes of shapes of pans
Steps/Procedure:
1. Observe Occupational Health Standard and Procedures
2. Personal Protective Equipment
3. Gather tools and equipment needed in baking.
4. Use the appropriate tools and equipment for the certain procedure.
5. Apply principles and technique in preheating oven
6. Select oven condition and temperature.
7. Perform 7’s.
Assessment Method:
Demonstration with observation and oral questioning.

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PERFORMANCE CRITERIA CHECKLIST 1.1-1
CRITERIA
YES NO
Did you….
Observe Occupational Health Standard and Procedures?
Personal Protective Equipment?
Gather tools and equipment needed in baking?
Use the appropriate tools and equipment for a certain
procedure?
Apply principles and technique in preheating oven?
Properly select oven condition and temperature?
Perform 7’s?
Comments/Recommendations
___________________________________________________________________________
___________________________________________________________________________
I do hereby certify that the trainee has satisfactory demonstrated the steps
in getting the relevant information of the guest by passing this performance
test.
Attested by:
Conformed:
SHEILON B. VALLES
MARIA JANELE V. PELAUSA Name of Trainer
Name of Trainee
EVIDENCE PLAN

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Competency
Standards:
Unit of Competency Prepare and Produce Bakery Products
Ways in which evidence will be collected:
Demonstration
Written Test
Questioning
Portfolio
with
The evidence must show that the candidate…
1. *Select, measure and weigh required ingredients
according to recipe or production requirements
and establish standard and procedures.
2. *Prepare a variety of bakery products according to
standard mixing procedures/formulation/recipes
and desire product characteristics.
3. *Use appropriate equipment according to require
bakery products and standard operating
procedures.
4. *Bake bakery products according to techniques
and appropriate conditions; and enterprise
requirements and standards.
5. Select require oven temperature to bake goods in
accordance with the desire characteristics,
standards recipe specifications and enterprise
practices.
NOTE: *Critical Aspects of Competency
Prepared by: SHEILON B. VALLES Date: February

Instructor 11, 2019
Checked by: CRIZEL GONZAGA Date: February
Department Head 11, 2019
DEMONSTRATION WITH QUESTIONING

Candidate name: MARIA JANELLE V. PELAUSA

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Assessor name: SHEILON B. VALLES
Project-Based PREPARE AND PRODUCE BAKERY
Assessment: PRODUCTS
Qualification: BREAD AND PASTRY PRODUCTS NC II
Date of Assessment:
Time of Assessment: 8.00 a.m.
Instructions for Demonstration
Given the necessary materials, tools and equipment, the candidate must
be able to clean glasses, tools and equipment and clean laboratory area.
Materials and Equipment:
 CBLM  Utility tray
 Wire whisks  Beaters
 Mixing Bowl  Spatula
 Wooden Spoon  Measuring Cup and Spoon
 Cutting Implements  Moulds
 Shapes and cutters  Tube center pan
 Baking sheets  Flour sifter
 Timer  Weighing scales
 Commercial mixers and
attachments
 to show if evidence is
OBSERVATION demonstrated
During the demonstration of skills, did the
Yes No N/A
candidate:
1. Required ingredients are selected,
measured and weighed according to recipe
  
or production requirements and
established standards and procedures
2. A variety of bakery products are prepared
according to standard mixing
  
procedures/formulation/ recipes and
desired product characteristics
3. Appropriate equipment are used
according to required bakery products and   
standard operating procedures
4. Bakery products are baked according to
techniques and appropriate conditions;
and enterprise requirement and   
standards
5. Required oven temperature are selected to
bake goods in accordance with the desired
characteristics, standards recipe   
specifications and enterprise practices
The candidate’s demonstration was:

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Satisfactory  Not Satisfactory 
DEMONSTRATION INSTRUCTIONS
FOR THE TRAINEE:
Given the necessary supplies, materials and tools you are required to
perform on how to prepare and produce bakery products that are suited to

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the product and occasion in compliance with the standard recipes and
enterprise practices.
TIME DURATION: 3 hour
The following tasks should be accomplished:
 Before starting the task, identify important safety practices to be

observed
 Collect and prepare the necessary baking tools and equipment needed
(cleaning agents, cleaning tools, tools and equipment).
 Prepare the needed ingredients and other materials needed in baking.
 Prepare, create and decorate personalized Soft Dough Burger Buns
based on standard recipes and costumer preferences.
 Using sink system, clean the tools needed according to standard
procedure.
 Cleaned glasses, tools and equipment should be stored accordingly.
 Clean laboratory area according to standard procedure.
FOR THE TRAINER:
• The institutional assessment will cover the learning outcome:

o Prepare and produce bakery products
• The assessment method is based on the evidence plan and this

include
o Oral questioning
o Demonstration
• The trainer will give feedback at the end of the assessment. The
feedback shall indicate:
COMPETENT
NOT YET COMPETENT
PERFORMANCE TEST
Specific Instructions for the Candidates:

Read the general instructions carefully and follow the performance

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criteria.
Qualification BREAD AND PASTRY PRODUCTION NC II
Unit of competency PREPARE AND PRODUCE BAKERY

PRODUCTS
General Instructions:
Given the necessary materials, tools and equipment, you should be able
to prepare and produce bakery products.
Time: 3 hours
Specific Instructions:
1. Observe occupational health and safety procedures

2. Wear personal protective equipment (hair net, apron, gloves)
4. Prepare equipment used in bakery products.
5. Decorate and present bakery products
6. Present decorate bakery products
7. Packed bakery products properly.
8. Store pastry products
9. Observe 7’s.
Assessment Method: Demonstration with observation and oral
questioning
PERFORMANCE CRITERIA CHECKLIST
No CRITERIA YES NO

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. Did you…
1. Observe occupational health and safety procedures
2. Wear personal protective equipment (hair net, apron,

gloves)
3. Prepare bakery products?
4. Prepare equipment used in bakery products.
5. Decorate bakery products?
6. Present decorate bakery products
7. Packed bakery products properly.
8. Store bakery products?
9. Perform 7’s.

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LIST OF EQUIPMENT, TOOLS AND MATERIALS
EQUIPMENT
QTY DESCRIPTION
6 Commercial Mixer with complete attachments
1 Mechanical Dough roller
2 Decker oven
1 Compressor
1 Dough cutter
4 Gas range
1 Upright freezer
1 Refrigerator
1 Vacuum cleaner (dry and wet )
SUPPLIES AND MATERIALS
QTY
¼ kg Cake Flour
¼ kg Bread Flour
¼ kg All Purpose Flour
¼ kg Sugar
2 tbsp. Yeast
1 cup Butter
1 cup Margarine
1 cup Butter (French Bread)
1 bottle Cooking Oil
¼ kg Lard
1 can All Purpose Cream
1 can Whipping Cream
14 kgs. Confectioners’ Sugar
1 Knox Gelatin
1 Flaked Almonds
1 Chocolate Chips
1 Chocolate, shredded
1 Cherries with stem
1 Cherries
1 Food colors
1 Tropical Fruits
1 Whole wheat, rye, multi grain
1 Cream Cheese
6 Paper cups
1 Tulip paste
1 Sugar lace
1 Pineapple juice
1 Cointreau
TRAINING MATERIALS

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QTY DESCRIPTION
1 Wilton Decorating Magazine, Video
1 Good Housekeeping Baking Book
TOOLS
QTY DESCRIPTION
12 Measuring cup, solid
12 Measuring cup, liquid (250 & 500 ml)
25 Measuring spoon
3 Cake turntable
20 Decorating tips
6 Rolling pins
6 Pie pan sizes 6, 8, 10
6 Pie cutter
6 Rubber scraper
6 Palette knife
6 Cake stand with tier
6 Cake pillars
6 Sauce pan, s/s
6 Knives s/s with plastic handle
6 Chopping board, color coded
6 Scale 2, 10 kgs
6 Grater
6 Wooden spoons
6 Beaters
12 sets Mixing bowls, (6 per set)
6 Wire whisk
6 Muffin pan, small
6 Muffin pan, medium
6 Muffin pan, big
6 Loaf pan, small
6 Loaf pan, medium
4 Rectangle pan, 1X8X8
6 Round pan, 6,8,10,12,14,16
6 Pie pan
6 Flour sifter
6 Strainer
3 Double boiler
Piping bags
Coupler

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TABLE OF SPECIFICATION
Learning
Content/ % of Total
Taxonomic No. of Theory
Information Theory
Level Hours
Sheet Hours
item code
IS 1.1-1 II 3 16%
IS 1.1-2 III 4 21%
IS 1.2-1 II 3 16%
IS 1.2-2 III 3 16%
IS 1.3-1 I 3 16%
IS 1.3-2 II 3 16%
TOTAL 19 100%
Technical %
Knowledge Level I Level II Level III Weightage/
group of
Item Code Knowledge Comprehension Application TK
IS 1.1-1 16% 16%
IS 1.1-2 21% 21%
IS 1.2-1 16% 16%
IS 1.2-2 16% 16%
IS 1.3-1 16% 16%
IS 1.3-2 16% 16%
% weightage for
each taxonomic 16% 32% 37% 100%
level
Technical
Knowledge Level I Level II Level III
Item Code Knowledge Comprehension Application
IS 1.1-1 4
IS 1.1-2 5
IS 1.2-1 4
IS 1.2-2 4
IS 1.3-1 4
IS 1.3-2 4
Total no. of
questions 4 12 9
for taxonomic level
25 QUESTIONS
WRITTEN TEST

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Multiple Choice:
Direction:
Read carefully the following questions and choose the best answer
from the choices given. Write the letter of the correct answer in your answer
sheet.
1. Distinguish what temperature should avoid that cause yeast to be

destroyed?
a. 20℃ b. 55℃
c. 35℃ d. 30℃
2. Describe what the effect of milk in bakes products?
a. Brighter and softer crumb b. Increased nutritional value and
flavour
c. All of the above d. None of the above
3. Eggs are one of our main ingredients in baking; thus, distinguish which
parts of eggs we use?
a. Shell eggs b. Frozen egg
c. Liquid egg d. All of the above
4. In the given statement below, which best describe the effects of bran in
baked products?
a. Darker crumb colour b. Both A and B
c. Increase water level d. None of the above
5. John want to put gel as his fillings in his baked products, what will be the
principle that need to be follow to make it presentable in presentation of his
baked products?
a. Apply thin or top of unbaked b. Make into paste with sugar
products and it will be bake and spices then use in danish
and leave a nice crust. pastries.
c. Apply to the baked products d. Apply to top of fruits added to
after cooling danish pastries after baking
6. A good display should ______________the products as its best.
a. Emphasis b. Highlight
c. Give importance d. Focus
7. It is used extensively in presentation as it is a barrier between the
products and service ware.
a. Doyleys b. Dishes
c. trays d. Plates
8. Job slams the door of the oven when he closes it as he baked his favourite
cakes, what will be its possible effect to the products?
a. Letting the door to slam may b. Letting the door to slam may
affect the rise of the rise of the give additional flavour to the
cake being baked. cake.
c. Letting the door to slam may d. Letting the door to slam may
have bubbles to the products contribute to the rise of the
products.

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9. If Jane to prepare her dry ingredients in baking, which principles should
need to follow?
a. Level off the cup of flour with a b. Do not shake or tap the cup.
spatula
c. Fill the cup or spoon until full. d. All of them
10. If Joshua measure liquid ingredients as he bakes his favourite loaf
bread, what principles stated below are correct?
a. Always check the measurement b. Use only a measuring spoon
at eye level
c. When measuring a thick liquid, d. None of these.
do not grease the measuring
utensils
11. If Maja shift dry ingredients as she bake her bread pan, identify which
tools she will be needed?
a. Timer b. Wire whisk
c. Strainer d. Wooden spoon
12. All the steps in baking bread are being followed by group 3 students in
TLE class, what will be its cause when their products did not rise properly?
a. Cold temperature will retarded b. Very hot temperature can
the growth of the yeast and makes the yeast alive
consequently slowdown the
production of the gas affecting
the quality of the bread
c. Temperature should be taken d. the mixing procedure are not
into consideration properly handle.
13. It is a pointed metal or plastic tube connected to the opening of the
pastry and is used to form desired design in decorating products, it is
called_______________.
a. Pastry bag b. Pastry brush
c. Pastry blender d. pastry tip
14. It is applied to product when it has just been removed from the oven
while jam is boiling, which process of filling being described?
a. Boiled apricot jam b. Sugar syrup
c. Icing sugar d. Stock syrup
15. It is the activities of designing and producing the container or wrapper
for a product, it is called____________________.
a. Packaging b. Storing
c. Wrapping d. Holding
16. The following statements are the tips on how to store baked products,
which are not belong to the group?
a. Place products in tightly b. Individually wrapped
covered containers to prevent products, in moisture and
drying out and crushing. vapour proof packaging
materials.
c. List down all the expenses for d. To serve and refresh, thaw out
ingredients and the operating at a room temperature from
expenses accordingly. setting into the crumb causing

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sogginess.
17. It is the process of protecting and preserving product from spoilage, it is
called_________________.
18. It is define as a thin piece of paper, plastic fabric, which covers or
surrounds the bake products.
19. It is a place which is cool, dry, clean and well ventilated bread box, its
practices are appropriate in packaging bakery products, this room is
called_________________.
a. Storage room b. Wrapping room
c. Packaging room d. holding room
20. It is composed of 80% icing sugar with 20% fat ratio and 5% water,
what kind of coating being described?
a. Fondant b. Icing
c. Frosting d. Icing sugar
21. Stated below are the fillings uses in decorating bakery products, which
are not belong to the group?
a. Fruit b. dough filling
filling
c. cream filling d. nut filling
22. When purchasing your morning coffee, a selection of bakery goods will
be displayed for ______________ selection.
a. customer b. buyer
c. consumer d. purchaser
23. Which of service tools did Sandra use to display her baked products in
her cafes and dining area?
a. plate ware b. glass ware
c. service ware d. china ware
24. Team B use nuts as their fillings in presenting their bake products,
therefore, costumer need to see____________.
a. apricots b. dates
c. Nuts d. fruit gel
25. When freezing the bakery products, be sure to label with the date of
freezing and use the FIFO rule; what is FIFO?
a. First out, first out b. First in, First in
c. First out, First in d. First in, First out

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ANSWER KEY TO WRITTEN TEST
Multiple Choices:
1. B 14. A
2. C 15. A
3. D 16. C
4. B 17. B
5. D 18. C
6. B 19. A
7. A 20. C
8. A 21. B
9. D 22. A
10. A 23. C
11. C 24. C
12. A 25. D
13. D
QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge response
Extension/Reflection Questions Yes No

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1. What will be the job opportunities for a trainee who finishes
this qualification?
2. Why it is important to abreast with the running trade
nowadays in bakery production?
3. Why is it important to learn at least the basic knowledge in
presenting bakery products?
4. What would you take into consideration in preparing bakery
products?
Safety Questions
5. What should you do to ensure that tools, materials, and
equipment are safe to use?
6. Why do you need to always wear personal Protective
Equipment (PPE)?
7. How can you make sure electrical wirings in your kitchen
will always be safe?
8. What are the possible hazards which can happen in the
kitchen and suggest possible solution to avoid them?
Contingency Questions
9. Most of your recipe call for lining a baking sheet with
parchment paper or a silicone baking mat and that is not
available at the store near you, how can you deal with it?
10. You are baking pie and you don’t have enough all-purpose
flour to sustain the needs of your recipe, how can you deal
with it?
11. A recipe calls for buttermilk but you don’t have time to go to
store just for that, how can you deal with it?
Job Role/Environment Questions
12. What will you do with the wastes in your workshop area?
13. How will you maintain cleanliness and orderliness in your
work station?
14. How can you obtain professional relationship with your
fellow trainees?
15. What is the primary role of a baker?
Rules and Regulations
16. What are some rules and regulations which should be
remembered in baking?
17. When would you serve cold dessert?
18. When making garnish, what is the major requirements?
The candidate’s underpinning Satisfactory Not Satisfactory
knowledge was: □ □

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Feedback to candidate:
General Comments (Strengths/Improvements needed):
Candidate Signature: Date:

Assessor Signature: Date:
MODEL ANSWER
Satisfactory
Questions to probe the candidate’s underpinning knowledge response
Extension/Reflection Questions Yes No

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1. What would you take into consideration in preparing bakery
products?
Answer: Required ingredients are selected, measured, and
weighed according to recipe or production requirement and
established standards and procedure.
2. Why is it important to learn at least the basic knowledge in
presenting bakery products?
Answer: Food presentation is just as essential to the success of
a dish as its taste and flavor. The way the food looks on the
plate is what tempts our eyes and makes you want to taste
it.
3. Why it is important to abreast with the running trade
nowadays in bakery production?
Answer: Innovation involves development of new ideas or the
further refinement of existing ones to suit changing taste and
trends.
4. What will be the job opportunities for a trainee who finishes
this qualification?
Answer: After finishing the qualification you may be able to work
as Housekeeper, Junior cleaner, Assistant cleaner, Assistant
public area cleaner, Attendant, Room/cabin Attendant/room
maid, Laundry attendant and Butler.
Safety Questions
5. What should you do to ensure that tools, materials, and
equipment are safe to use?
Answer: To ensure the tools, equipment, and materials are safe
to use, one must check it before and after using it. You must
also follow the maintenance guidelines of each tools,
equipment, and materials.
6. Why do you need to always wear personal Protective
Equipment (PPE)?
Answer: To avoid hazards and risks and simply safeguarding
yourself to ensure from accidents that will happen in your
workplace
7. How can you make sure electrical wirings in your kitchen will
always be safe?
Answer: Checking it occasionally and make sure these are free
from predicament
8. What are the possible hazards which can happen in the
kitchen and suggest possible solution to avoid them?
Answer: Slips, falls, and burns are the most common hazards
which can happen in the kitchen. You need to be careful
always and mop wet floors to avoid slippery. Don’t forget to
always wear Personal Protective Equipment (PPE)
Contingency Questions

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9. Most of your recipe call for lining a baking sheet with
parchment paper or a silicone baking mat and that is not
available at the store near you, how can you deal with it?
Answer: Aside from parchment paper or wax paper, greasing by
butter or oil could help.
10. You are baking pie and you don’t have enough all-
purpose flour to sustain the needs of your recipe, how can
you deal with it?
Answer: They differ primarily based in protein content, which
affects the final texture of the baked goods you are making.
All -purpose flour has 10-12% protein. Cake flour has 6-8%
protein. If you don’t have cake flour, you can substitute ¾ cup
shifted all -purpose flour plus 2 tablespoon cornstarch. Bread
flour has 12-14% protein; the high protein content causes the
bread to rise and gives it shape and structure. Some recipes
on this site (bagels, for example) call for high- gluten flour,
which has an even and gives bakes well like bagels its
characteristics chewy texture.
11. A recipe calls for buttermilk but you don’t have time to go
to store just for that, how can you deal with it?
Answer: to make buttermilk, place 1 tablespoon of vinegar or
lemon juice in a liquid measuring cup. Add enough milk to
bring the liquid up to the 1-cup line. Let stand for 5 minutes,
and then use as much as the recipe calls for.
Job Role/Environment Questions
12. What will you do with the wastes in your workshop area?
Answer: Follow the waste disposal protocol of the
institution/industry. Segregate waste according to approach.
13. How will you maintain cleanliness and orderliness in your
work station?
Answer: Practice “CLEAN AS YOU GO”. Be sure you put all
things in its designated places.
14. How can you obtain professional relationship with your
fellow trainees?
Answer: Just show a positive and professional attitude and
understand your mutual responsibilities and expectations.
15. What is the primary role of a baker?
Answer: To meet the day’s production goals for baked goods.
Rules and Regulations
Answer: Some of these includes: measuring, selecting and
weighing ingredients properly; using appropriate tools and
equipment; setting oven to desired temperature and assuring
quality product.

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17. Why do you think wearing PPE should be observed?
Answer: It is a must to observe wearing of PPE always. This will
ensure you of being safe from some minor or unwanted incident
while performing your task in the workplace.
18. When would you serve cold dessert?
Answer: The best time to serve cold dessert s during day time
19. When making garnish, what is the major requirements?
Answer: Make more than the number of dessert’s required.
The candidate’s underpinning Satisfactory Not Satisfactory
knowledge was: □ □
Feedback to candidate:
General Comments (Strengths/Improvements needed):
Candidate Signature: Date:

Assessor Signature: Date:
INVENTORY OF TRAINING RESOURCES
Resources for presenting instruction

Print Resources As per TR As per Remarks
Inventory
CBLM 20 pieces Reproduction
Textbooks, References, Magazines, 50 pieces Replenish

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etc.
Non Print Resources As per TR As per Remarks
Inventory
Video disk 15 pieces Reproduction
Interactive e-learning materials 10 pieces Reproduction
Photographs 10 pieces Reproduction
Resources for Skills practice of Competency CONFIGURE COMPUTER

SYSTEMS AND NETWORKS
Supplies and Materials As per TR As per Remarks
Inventory
Cake flour 25 kls. 25 kls. Replenish
Bread flour 20kls. 20kls. Replenish
All -purpose flour 15 kls. 15 kls. Replenish
Sugar 20 kls. 20 kls. Replenish
Yeast 10 kls. 10 kls. Replenish
Butter 5 bars 5 bars Replenish
Margarine 10 kls. 10 kls. Replenish
Butter (French Bread) 10 kls. 10 kls. Replenish
Cooking oil 10 bottles 10 bottles Replenish
Lard 10 kls. 10 kls. Replenish
All –purpose cream 10 cans 10 cans Replenish
Whipping cream 10 cans 10 cans Replenish
Confectioner sugar 20 boxes 20 boxes Replenish
Knox gelatin 3 boxes 3 boxes Replenish
Flaked Almonds 2 boxes 2 boxes Replenish
Chocolate chips 2 boxes 2 boxes Replenish
Chocolate shredded 6 cups 6 cups Replenish
Cherries with stem 2 bottles 2 bottles Replenish
Cherries 2 bottles 2 bottles Replenish
Foods colors 2 boxes 2 boxes Replenish
Tropical fruits 6 kls. 6 kls. Replenish
Whole wheat, rye, multi grain 5kls. 5kls. Replenish
Cream cheese 10 bottles 10 bottles Replenish
Paper cups 2 sets 2 sets Replenish
Tulip paste 10 bottles 10 bottles Replenish
Sugar lace 3 yard 3 yard Replenish
Pineapple juice 10 bottles 10 bottles Replenish
Contreau 1 bottle 1 bottle Replenish
Supplies and materials As per TR As per Remarks
Inventory
Measuring cup, solid 12 12 Replenish
Measuring cup, liquid(250&500ml) 12 12 Replenish
Measuring spoon 25 25 Replenish
Cake turn table 3 3 Replenish

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Decorating tips 20 20 Replenish
Rolling pins 6 6 Replenish
Pie pan sizes 6,8,10 6 6 Replenish
Sheet pan 6 6 Replenish
Pie cutter 6 6 Replenish
Rubber scrapper 6 6 Replenish
Palette knife 6 6 Replenish
Cake stand with tier 6 6 Replenish
Cake pillars 6 6 Replenish
Sauce pan, s/s 6 6 Replenish
Ladles, s/s 6 6 Replenish
Knives s/s with plastic handle 6 6 Replenish
Chopping board, color coded 6 6 Replenish
Scale 2,10 kgs. 6 6 Replenish
Grater 6 6 Replenish
Wooden spoons 6 6 Replenish
Beaters 6 6 Replenish
Mixing bowl (6pcs per set) 12 sets 12 sets Replenish
Wire whisk 6 6 Replenish
Muffin pan, small 6 6 Replenish
Muffin pan, medium 6 6 Replenish
Muffin pan, big 6 6 Replenish
Loaf pan, small 6 6 Replenish
Loaf pan, medium 6 6 Replenish
Loaf pan, big 6 6 Replenish
Rectangular pan 1x8x8 4 4 Replenish
Round pan 6,8,10,12,14,16 6 6 Replenish
Pie pan 6 6 Replenish
Flour sifter 6 6 Replenish
Strainer 6 6 Replenish
Double boiler 3 3 Replenish
Piping bags 5 5 Replenish
Coupler 5 5 Replenish
Equipment As per TR As per Remarks
Inventory
Commercial mixers with complete 6 6 unit Maintenance
attachments
Mechanical dough roller 1 1 unit Maintenance
Decker oven 1 1 unit Maintenance
Compressor 1 1 unit Maintenance
Dough cutter 1 1 unit Maintenance
Gas range 4 4 unit Maintenance
Upright freezer 1 1 unit Maintenance
Refrigerator 1 1 unit Maintenance

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Facilitate
Learning
Session

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TRAINING ACTIVITY MATRIX
DAY 1

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Facilitie Venue
s/Tools
Training (Workst Date &
Trainee and Remarks
Activity ation/ Time
Equipm
Area)
ent
Prayer

Recap of
Feb.19,
Activities Multi-
2019
Unfreezing media
All trainees 8:00- Groupings
Activities Projec-
9:00
Feedback of tor
am
Training Laptop

Rejoinder/

Motivation
Morning Session
All trainee’s
except
PELAUSA
Maria Janelle
will proceed to
practical work
area to
BAY-AN, perform task
Rean L. sheet 1.1-1
Read NUNEZ, Preparing
information Evangielyn equipment
sheet R. used in bakery
9:00-
1.1-1 CATE, Learning production
10:00
Preparing Rhea G. CBLM resource PELAUSA
am
equipment VILLAR, area Maria Janelle

used in Vivialyn A. Will proceed to
bakery PELAUSA. computer
production Maria laboratory to
Janelle V. view
information
sheet
1.1-1
Preparing
equipment
used in bakery
production
products
NASOL. All trainee’s
View Mary will proceed to
information SABILLO, practical work
sheet 1.1-1 Abigail Compu- area to
Laptop 9:00-
Preparing VILLADA- ter observe task
& 10:00
equipment RES, Gella laborato sheet 1.1-1
projector am
used in ALCANAR, -ry Preparing
bakery Jessa equipment
production ROLLAN, used in bakery
Sarah Jean production
(With RPL in GUARINA,
PRODUCTION NC II February 11, 2019 All trainee’s
Learning Lalaine
Developed by: will proceed
Issued by: P a to
g e
Outcomes PREPARE
1) AND PRODUCE SHEILON B. VALLES TESDA
GOYENA, 61 |
practical work
120
BAKERY
LorenaPRODUCTS
area to
Read BALDONA- Learning
09:00- perform Task
information DO, Sandra CBLM resource
TRAINING ACTIVITY MATRIX

DAY II
Training Trainee Facilitie Venue Date & Remarks
Activity s/Tools (Worksta Time
and tion/
Equipm Area)

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ent
Prayer
Recap of

Activities
Multi- m February
Unfreezing All 20,2019
edia Groupings
Activities trainees 8:00am
Projector
Feedback of Laptop

Training

Rejoinder/

Motivation
Morning Session
BAY-AN,
Rean L. All trainees will
Read
NUNEZ, proceed to
information
Evangiely practical work
sheet 1.2-1 Learning
n R. 8:00- area to perform
process in CBLM resources
CATE, 9:00am task sheet 1.2-1
decorating area
Rhea G. process in
bakery
VILLAR, decorating bakery
products
Vivialyn products
A.
ROLLAN,
Sarah
Jean All trainees will
NASOL. proceed to
Perform task BPP
Mary computer
sheet 1.1-2 tools Practical
SABILLO 8:00- laboratory to view
Produce and work
Abigail 11:00am information sheet
bakery material area
VILLADA 1.2-1 process in
products s
RES, decorating bakery
Gella products
ALCANAR
, Jessa
GUARINA
Continue task , Lalaine
All trainee’s will
sheet 1.2-2 GOYENA,
remain to
preparation Lorena
Practical practical work
and BALDONA BPP
work 08:00- area to assist 1.1-
presentation -DO, tools &
area 09:00am 2 process in
of decorated Sandra Material
producing bakery
bakery VELARDE
products
products , Merly
ABUCAR,
Christian
Observe task PELAUSA BPP Practical 08:00- PELAUSA

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Maria Janelle will
remain at
sheet 1.1-2
practical work
process in tools
Maria work 11:00am area to perform
producing and
Janelle area task sheet 1.1-2
bakery material
process in
products
producing bakery
products
BAY-AN,
Rean L.
proceed to
NUNEZ,
learning resource
Perform task Evangiely BPP
area to read
sheet 1.2-1 n R. tools & Practical 09:00-
information sheet
Decorate CATE, material work 11:00am
1.2-2 preparation
bakery Rhea G. s area
and presentation
products VILLAR,
of decorated
Vivialyn
bakery products
A.
ROLLAN, proceed to
Sarah practical work
View Jean area to teach and
information NASOL. guide
Compu-
sheet 1.2-1 Mary GOYAEN,
ter 11:00-
process in SABILLO, Lorena
E-Media laborato- 12:00nn
decorating Abigail GUARINA,
ry
bakery VILLADA Lalaine.
products RES, VELARDE, Merly.
Gella ABUCAR,
ALCANAR Christian .
, Jessa BALDONADO
Sandra A..
GUARINA
, Lalaine
All trainees will
GOYENA,
Assist task proceed to
Lorena
sheet 1.2-1 BPP learning resource
BALDONA Practical
process in tools 09:00- area to read
-DO, work
decorating and 11:00am information sheet
Sandra area
bakery material 1.3-1 Technique
VELARDE
products in package and
, Merly
design
ABUCAR,
Christian
Perform task PELAUSA BPP Practical 11:00- PELAUSA, Maria
sheet 1.1-2 Maria tools & work 12:00nn Janelle V.
Produce Janelle V. material area will remain at

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practical work
area to continue
performing task
bakery s
sheet 1.1-2
products
process in
producing bakery
products
BAY-AN,
Read
Rean L. All trainees will
information
NUNEZ, proceed to
sheet 1.2-2
Evangiely Learning practical work
preparation
n R. resource 11:00- area to perform
and CBLM
CATE, area 12:00am 1.2-2 preparation
presentation
Rhea G. and presentation
of decorated
VILLAR, of decorated
bakery
Vivialyn bakery products
products
A.
GUARINA
, Lalaine
GOYENA, All trainees will
Read
Lorena proceed practical
information
BALDONA Learning work area to
sheet 1.3-1 11:00-
-DO, CBLM resource perform task sheet
technique in 12:00nn
Sandra area 1.3-1 technique in
package and
VELARDE package and
design
, Merly design
ABUCAR,
Christian
Lunch Break 12noon – 1pm
BAY-AN,
Perform task Rean L. All trainees will
sheet 1.2-2 NUNEZ, proceed learning
preparation Evangiely BPP resource area to
Practical
and n R. tools & 01:00- read information
work
presentation CATE, material 03:00pm sheet 1.2-2
area
of decorated Rhea G. s preparation and
bakery VILLAR, presentation of
products Vivialyn decorated bakery
A. products
Perform task ROLLAN, BPP Practical 01:00- All trainee’s will
sheet 1.2-1 Sarah tools & work 04:00pm proceed to
Decorate Jean material area computer
bakery NASOL. s laboratory to view
products Mary information sheet
SABILLO 1.2-2 preparation
Abigail and presentation

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VILLADA
RES,
in decorating
Gella
bakery products
ALCANAR
, Jessa
GUARINA All trainee’s will
, Lalaine proceed to
GOYENA, learning resource
Perform task Lorena area to read
BPP
sheet 1.3-1 BALDONA Practical information sheet
tools &
technique in -DO, work 01:00- 1.3-2 storing
material
package and Sandra area 03:00pm bakery products
s
design VELARDE
, Merly
ABUCAR,
Christian
PELAUSA
Maria Janelle
Continue task Will proceed
PELAUSA
sheet 1.1-2 BPP Practical computer
Maria 01:00-
Produce tools & work laboratory to view
Janelle 03:00pm
bakery material area information sheet
products 1.2-1 process in
decorating bakery
products
BAY-AN,
Rean L. All trainee’s will
Read NUNEZ, proceed to
information Evangiely practical work
Learning
sheet 1.3-1 n R. CBLM 03:00- area to perform
resource
technique in CATE, 04:00pm task sheet 1.3-1
area
package and Rhea G. technique in
design VILLAR, package and
Vivialyn design
A.
GUARINA
, Lalaine
GOYENA,
Lorena All trainee’s will
Read
BALDONA Learning proceed to
information
-DO, resource practical work
sheet 1.3-2 CBLM 03:00-
Sandra area area to perform
storing bakery 04:00pm
VELARDE 1.3-2 storing
products
, Merly bakery products
ABUCAR
Christian

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PELAUSA
View
Maria Janelle
information
PELAUSA Compu- Will proceed
sheet 1.2-1
Maria ter 03:00- practical work
process in E-Media
Janelle laborato- 04:00pm area to perform
decorating
ry task sheet 1.2-1
bakery
process in
products
decorating bakery
products
BAY-AN, 04:00- All trainees will
Rean L. 05:00pm Perform 7’s
NUNEZ,
Evangiely BPP
Practical
Perform task n R. tools &
work
sheet 1.3-1 CATE, material
area
technique in Rhea G. as
package and VILLAR,
design Vivialyn
A.
ROLLAN,
Sarah
View
Jean
information
NASOL.
sheet 1.2-2 Compu-
Mary
preparation ter
SABILLO, All trainees will
and E-Media laborato- 04:00-
Abigail Perform 7’s
presentation ry 05:00pm
VILLADA
of decorated
RES,
bakery
Gella
products
ALCANAR
, Jessa
GUARINA Practical
, Lalaine work All trainees will
GOYENA, area Perform 7’s
Lorena
Perform task BPP
BALDONA
sheet 1.3-2 tools 04:00-
-DO,
Store bakery and 05:00pm
Sandra
products material
VELARDE
, Merly
ABUCAR,
Christian
Perform task PELAUSA BPP PELAUSA
Practical
sheet 1.2-1 Maria tools 04:00- Maria
work
Decorate Janelle V. and 05:00pm Janelle V.
area
bakery material

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s
products

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Technical Education Skills Development Authority
Regional Training Center
Pili, Camarines Sur

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Pili, Camarines Sur

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Pili, Camarines Sur

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Pili, Camarines Sur

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Pili, Camarines Sur

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Pili, Camarines Sur

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MINUTES OF THE MEETING
Focus Group Discussion
Date: February 11, 2019

Agenda: Competency-based Training Delivery
Present:
1. Ms. Nemia A. Bandojo – Departmet Head
2. Mrs. Marilyn P. Nasol – Assistant Lead Trainer
3. Mr. Hezer Baldonado - Secretary
4. Mrs. Sheilon B. Valles - Trainer
CBT Concerns Discussions Resolutions/
Agreement
1. CBT Layout Explain the Understand the
competency-based competency -based training
training: delivery for training
Skills assessment
Competency
2. Monitoring of Orientation on: Strict implementation of
Attendance Rules attendance
Regulation Record book of Time-in and
Policies Time-out (updated)
3. Utilization of work Give examples in The trainee’s must be able
area utilizing work area: to perform the task
Do’s and Don’ts assigned to him, before
Group discussion proceeding to the topic.
4. Orientation Orient on the Understanding the needed
a. CBT following: requirements in enhancing
b. Roles Meaning of CBT the knowledge, skills and
c. TR Role of the trainer and attitude of the trainee.
d. CBLM the trainee
e. Facilities Definition of training
f. Evaluation system regulations
Creating the CBLM
Identifying the facilities
needed in the training
Evaluation system
used in training
5. RPL Identifying the Implements the following:
following: Pre-test exam
Competency earned Evidences
Knowledge acquired Demonstration
6. Teaching methods
and technique Methods of Teaching: Readiness
Self-paced Application of the skills
Modular learned

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E-media Assessment of Trainees
Demonstration
Observation
Evaluation
7. Monitoring of Orientation on how to Keep the chart updated
learning activities monitor trainees: Implementation of the
Achievement chart How to use the charts? details for assessment
Progress chart Schedule of filing up
the chart.
8. Feedback Ways to give feedback: Always give feedback to the
During the assessment trainees
During the
performance of the
task
9. Slow learners Trainee Needs: Trainer must provide:
Other learning Evaluation
methods Peer to peer approach
Contingency plan Improvise teaching
approach
10. Other concerns Open forum Issues and concerns must
Comments/ be addressed for the
suggestions improvement of the training

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Republic of the Philippines
Pili, Cam. Sur
TRAINING EVALUATION REPORT

Title of the Report:
BREAD AND PASTRY PRODUCTION NCII
Executive summary:
This session was conducted successfully as shown by high
evaluation result. It was stated by going through the preliminaries like
attendance, pre-test, and the assignment of the work.
Rationale:
The learning of the trainees is the best reinforced and improved by
commencing with the learners usual practice. The presentation of the proper
method and demonstration will ensure learning of the skills.
Objectives:
To enhance the training process for learners.
Methodology:
Trainees were selected based on the screening which has
conducted TESDA Staff. The CBT format band the roles need to be known
was also explained. The trainees can enter and exit the program using CBT
methods (self-paced). Trainees will be assessed according to their skills and
knowledge learned during the training and will be rated C- Competent or
NC- Not Yet Competent. After finishing all the competencies the trainees are
now ready for the ON- the Job Training (OJT) for continuation of the
training. National Assessment will follow for them to finally have a National
Certificate from TESDA.
Results and discussion:

The training started on February 11, 2019 at TESDA Regional
Training Center, Pili Camarines Sur which composed of 15 trainees. During
screening it was found out that only few trainees has the knowledge on
Bread and Pastry Production, so demonstration was scheduled at the
practical work area for confirmation of knowledge. Those who have zero
knowledge were given extra time for them to cope with other trainees. And
lastly those who have an average knowledge automatically proceeds with the
training flow. With these different levels of knowledge of the trainees more
effort must be added by the trainer for them to be more competent and
reach the level of EIM Competency. With only one trainer conducting the

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CBT this might result to less knowledge that the trainees might acquire
which may affect they’re knowledge after the training.
Recommendation:
Therefore it is clearly stated in the conclusion that during the
first week of training more issues and concerns were encountered by the
staffs and trainer as well, which might affect the training knowledge that the
trainees are expected to learn during the course. It is highly advisable that
those issues and concerns that are mentioned must be addressed as much
as possible.

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PRETEST / POST TEST ANALYSIS
PRE- POST-
NO NAME OF TRAINEES TEST TEST
1 ABUCAR, Christian A. 17 24
2 ALCANAR, Jessa 8 18
3 BALDONADO, Sandra A. 15 19
4 BAY-AN, Rean L. 16 20
5 CATE, Rean G. 10 21
6 GOYETA, Lorena 16 21
7 GUARINA, Lalaine 6 18
8 NASOL, Mary 20 24
9 NUNEZ, Evangeilyn B. 19 23
10 PELAUSA, Maria Janelle V. 14 22
11 ROLLAN, Sarah Jean 14 23
12 SABILLO, Abigail V. 19 24
13 VELARDE, Merly A. 10 21
14 VILLADARES, Gella 18 20
15 VILLAR, Vivialyn A. 18 23
Highest 20 24
Lowest 6 18
Average 14.96 21.72

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PRETEST / POST TEST ANALYSIS
30
25
20
15 PRE-TEST
POST-TEST
10
0
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25
t-Test: Paired Two Sample for Means
Variable 1 Variable 2
Mean 21.72 14.96
Variance 4.21 13.3733333
Observations 25 25
Pearson Correlation 0.592616436
Hypothesized Mean Difference 0
df 24
t Stat 11.46586468
P(T<=t) one-tail 1.59441E-11
t Critical one-tail 1.71088208
P(T<=t) two-tail 3.18881E-11
t Critical two-tail 2.063898562

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PRE-TEST - POST TEST ANALYSIS
Interpretation of Data
The table above shows that pre-test scores ranged from 6 to 20
while post test scores ranged from 18 to 25 which means increase of scores
as shown in the gap between the red line (post- test) and blue line (pre-test).
Statistical Analysis showed an average of 21.72 for post -test and 19.48 for
pre-test.
Analysis
Comparison between pre-test and post -test using paired t-test
as revealed by the table of values shows pre-test and post- test are
significantly different with a p = 3.429. This means that mean scores
increased.
Conclusion
As revealed by the foregoing analysis of the data, the
interventions made during the Competency-Based Training (CBT) for Bread
and Pastry Production NC II effectively increased the learning of the
trainees.
Recommendation
Competency-Based Training for Bread and Pastry Production NC
II is therefore recommended for use in Technical Education and Skills
Development Authority using the Competency-Based Training Materials
(CBLM).

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Supervise
Work-
Based
Learning

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TRAINEES TRAINING REQUIREMENT
Form 1.4
CORE COMPETENCIES
Module Title/Module
Gaps Duration (Hours)
of Instruction
L.O.2. Prepare fresh
petits fours
L.O.3 Prepare marzipan 53 hours
petits fours
4. Prepare and display
L.O.4 Prepare petits fours
caramelized petits fours
L.O.5 Display petits
fours
L.O.6 Store petits fours
L.O.1. Present and
serve plated desserts
L.O.2 Plan, prepare and 32 hours
present dessert buffet 5. Prepare desserts
selection or plating
L.O.3 Store and package
desserts

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(Note: 40% Gap must be included only)
TRAINING PLAN
Qualification: BREAD AND PASRTY PRODUCTION
Trainees’ Training Training Mode of Facilities/Tools Venu Assessment Date and

Staff
Requirements Activity/Task Training and Equipment e Method Time
4. Prepare and display gateaux, tortes and cakes
L.O.2 Prepare fresh Bake fresh petits On-the-job Ana Electric mixer, Red Observation March
petits fours fours training/ Marie Mixing bowl Ribbo with oral 22-23,
Supervised B. Wire whisk n questioning 2019
Industry Bonito, Cakes 9:00am-
Training Ph.D 3:00pm
L.O.3 Prepare Bake marzipan On-the-job Ana Electric mixer, Red Observation March
marzipan petits petits fours training/ Marie Mixing bowl Ribbo with oral 25-26,
fours Supervised B. Wire whisk n questioning 2019
L.O.4. Prepare Bake caramelized On-the-job Ana Electric mixer, Red Observation March
caramelized petits petits fours training/ Marie Mixing bowl Ribbo with oral 27-28,
fours Supervised B. Wire whisk n questioning 2019
L.O.5. Display Display petits fours On-the-job Ana Tray, Red Observation March
petits fours training/ Marie Service plate Ribbo with oral 29-30,
Supervised B. Cake knife n questioning 2019
Industry Bonito, spatula Cakes 8:00am-
L.O.6. Store petits On-the-job Ana Packaging Red Observation April

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fours Store petits fours training/ Marie materials, tape Ribbo with oral 1,2019
Supervised B. and label n questioning 8:00am-
Industry Bonito, Cakes 4:00pm
Training Ph.D
5. Prepare desserts
L.O.1 Present and Present and serve On-the-job Ana Electric mixer, Eurot Observation April 2-3,
serve plated dessert training/ Marie mixing bowl, el with oral 2019
dessert Supervised B. wire whisks, Hotel, questioning 9:00am-
Industry Bonito, square pan, Naga 3:00pm
Training Ph.D pastry bag with city
decorating tip
L.O.2. Plan, Prepare plated On-the-job Ana Electric mixer, Eurot Observation April 4-5,
prepare and petits fours training/ Marie mixing bowl, el with oral 2019
present desserts selection Supervised B. wire whisks, Hotel, questioning 9:00am-
buffets selection or Industry Bonito, square pan, Naga 3:00pm
plating Training Ph.D pastry bag with city
decorating tip
L.O.3. Store Bake and plate On-the-job Ana Tray, service Eurot Observation April 6,
package desserts petits fours by training/ Marie plate, cake knife, el with oral 2019
buffet Supervised B. fork and a glass Hotel, questioning 8:00am-
Industry Bonito, of water Naga 4:00pm
Training Ph.D city

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TRAINEE’S PROGRESS SHEET
Name : Maria Janele V. Pelausa Trainer : Sheilon B. Valles
Nominal
Qualification : Bread and Pastry Production NCII : 85 hours
Duration
Training Training Date Date Trainee’s Supervisor’s

Units of Competency Rating
Activity Duration Started Finished Initial Initial
4. Prepare and display petits fours

L.O.2 Prepare fresh petits Prepare fresh 12 hours March March
fours petits fours 22, 2019 23,2019 Competent
L.O.3 Prepare marzipan Prepare 12 hours March March
petits fours marzipan 25, 2019 26, 2019
petits fours
L.O.4 Prepare caramelized Prepare 12 hours March March
petits fours caramelized 27, 2019 28, 2019
petits fours
L.O.5 Display petits fours Display petits 9 hours March March
fours 29, 2019 30, 2019
L.O.6 Store petits fours Store petits 8 hours April April
fours 1, 2019 1, 2019
5. Prepare desserts
L.O.1 Present and serve Present and 12 hours April April
plated dessert serve dessert 2, 2019 3, 2019 Competent
L.O.2 Plan, prepare and Plan, prepare 12 hours April April
present desserts buffet and present 4, 2019 5,2019

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selection or plating desserts buffet
selection or
plating
L.O.3 Store and package Store and 8 hours April April
desserts package 6,2019 6,2019
desserts
85 hours
Total hours
Note: The trainee and the supervisor must have a copy of this form. The column for rating maybe used either by giving a
numerical rating or simply indicating competent or not yet competent. For purposes of analysis, you may require industry
supervisors to give a numerical rating for the performance of your trainees. Please take note however that in TESDA, we do
not use numerical rating.

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TRAINEE’
S
RECORD
BOOK

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TRAINING SESSION EVALUATION FORM
Instructions:
This post-training evaluation instruction is intended to measure how
satisfactorily your trainer has done his job during the whole duration of
your training. Please give your honest rating by checking on the
corresponding cell of your response. Your answers will be treated with
utmost confidentiality.
Legend: 5- Outstanding
4- Very Good/ Very Satisfactory
3- Good/ Adequate
2- Fair/ Satisfactory
1- Poor/ Unsatisfactory
*Examples from Hypothetical Data
Trainee# 1 Maria Janele V. Pelausa
TRAINERS/ INSTRUCTORS
Name of Trainer: Sheilon B. Valles 5 4 3 2 1
1. Orients trainees about CBT, the use of CBLM and
the evaluation system
2. Discusses clearly the unit of competences and
outcomes to be attained at the start of every
module
3. Exhibits mastery of the subject/ course he/she is
teaching
4. Motivates and elicits active participation from
students or trainees
5. Keeps records of evidence/s of competency
attainment of each students/ trainees
6. Instill value of safety and orderliness in the
classrooms and workshops
7. Instills the value of teamwork and positive work
values
8. Instills good grooming and hygiene
9. Instills value of time
10. Quality of voice while teaching
11. Clarity of language/ dialect used in teaching
12. Provides extra attention to trainees and students
with specific learning needs
13. Attend work-based training regularly and
promptly
14. Shows energy and enthusiasm while teaching
15. Maximize use of training supplies and materials
16. Dresses appropriately
17. Shows empathy
18. Demonstrates self-control

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Instructions:
This post-training evaluation instruction is intended to measure how
satisfactorily your trainer prepared and facilitated your training. Please give
your honest rating by checking on the corresponding cell of your response.
Your answers will be treated with utmost confidentiality.
Use the following rating scales:
5- Outstanding
3- Good/ Adequate
Trainee # 1 Maria Janele V. Pelausa
PREPARATION 1 2 3 4 5
1. Workshop layout conforms with the components of
a CBT workshop
2. Number of CBLM is sufficient
3. Objectives of every training sessions is well
explained
4. Expected activities/ outputs are clarified
DESIGN AND DELIVERY 1 2 3 4 5
1. Course contents are sufficient to attain objectives
2. CBLM are logically organized and presented
3. Information sheet are comprehensive in providing
the required knowledge
4. Examples, illustrations and demonstrations help
you learn
5. Practice exercises like task/ job sheets are
sufficient to learn required skills
6. Valuable knowledge are learned through the
contents of the course
7. Training methodologies are effective
8. Assessment methods and evaluation system are
suitable for the trainees and competencies
9. Recording the achievements and competencies
acquired is prompt and comprehensive
10. Feedback about the performance of learners are
given immediately
TRAINING FACILITIES/ RESOURCES 1 2 3 4 5
1. Training resources are adequate
2. Training venue conducive and appropriate
3. Equipment, supplies, and materials are sufficient
4. Equipment, supplies, and materials are suitable

and appropriate

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5. Promptness in providing supplies and materials
SUPPORT STAFF 1 2 3 4 5
Support staff are accommodating
Comments/ Suggestions:
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
______________________________

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SELF- EVALUATION
DURING THE SESSION, DID I? YES NO
1. Establish an atmosphere of trust?
2. Encourage participation of the trainees?
3. Assist the trainees when they needed
assistance?
4. Consider the feedback of the trainees?
5. Remain aware of non-verbal communication?
6. Praise effort?
7. Summarize key points?
8. Vary activities and task to aid attainment and
competencies?
9. Provide opportunities for practice?
10. Achieve the learning objectives?
SUPERVISED INDUSTRY TRAINING OR ON THE JOB

TRAINING EVALUATION FORM

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Dear Trainees:
The following questionnaire is designed to evaluate the effectiveness of
Supervised Industry Training (SIT) or on the job training (OJT) you had with
the Industry Partners Technical Education and Skills Development
Authority Please check (/) the appropriate box corresponding to your rating
for each question asked. The results of this evaluation shall serve as basis
for improving the design and management of the SIT in Technical Education
and Skills Development Authority to maximize the benefit of the said
program. Thank you for cooperation.
Legend:
5- Outstanding
3- Good/ Adequate
Trainee #1 Maria Janele V. Pelausa

Item Questions Ratings
no. INSTITUTIONAL EVALUATION 1 2 3 4 5 NA
1. Has Technical Education and Skills
Development Authority conducted an
orientation about the SIT/ OJT program,
the requirements and preparations
needed and expectations?
Development Authority provide necessary
assistance such as referrals or
recommendations in finding the company
for OJT?
Development Authority shown
coordination with the industry partner
designed and supervision on your SIT/
OJT?
4. Has your in-school training adequate to
undertake industry?
Development Authority monitor your
progress in the industry?
6. Has the supervision been effective in
achieving your OJT objectives and
providing feedback when necessary?
7. Did Technical Education and Skills
Development Authority conduct
assessment of your SIT/OJT program

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upon completion
8. Where you provided with the result of the
industry and Technical Education and
Skills Development Authority assessment
of your OJT?
COMMENTS/ SUGGESTIONS:

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AVERAGE RATINGS
Item Questions Average

no. INSTITUTIONAL EVALUATION
1. Has Technical Education and Skills Development 5
Authority conducted an orientation about the SIT/ OJT
program, requirements and preparations needed and
expectations?
Authority provide necessary assistance such as referral
or recommendations in finding the company for your
OJT?
Authority shown coordination with the industry partner
in the design and supervision of your SIT/ OJT?
4. Has your in-school training adequate to undertake 5
industry?
Authority monitor in progress in the industry?
6. Has the supervision been effective in achieving your OJT 5
objectives and providing feedbacks when necessary?
7. Did Technical Education and Skills Development 5
Authority conduct assessment of your SIT/ OJT program
upon completion?
8. Where you provided with the results of the industry and 5
Technical Education and Skills Development Authority
assessment of your OJT?
General Average 4.875
Outstanding
Range:
0.00-1.49= Poor/ Unsatisfactory
1.50- 2.49= Fair/ Adequate
2.50- 3.49= Good/ Satisfactory
3.50- 4.49= Very Good/ Very Satisfactory
4.50- 5.00= Outstanding
General Interpretation:

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___________________________________________________________________________
___________________________________________________________________________
____
Recommendation:
___________________________________________________________________________
___________________________________________________________________________
____
Trainee # 1 Maria Janele V. Pelausa

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Item Question Ratings
no. INDUSTRY PARTNER 1 2 3 4 5 NA
1. Was the industry partner appropriate for
your type of training required and/ or
desired?
2. Has the industry partner designed the
training to meet your objectives and
expectations?
3. Has the industry partner showed
coordination with Technical Education
and Skills Development Authority in the
design and supervision of the SIT/ OJT?
4. Has the industry partner and its staff
welcomed you and treated you with
respect and understanding?
5. Has the industry partner facilitated the
training, including the provision of the
necessary resources such as facilities
and equipment needed to achieve your
OJT objectives?
6. Has the Industry Partner assigned
supervisor to oversee you work or
training?
7. Was the supervisor effective in
supervising you through regular
meetings, consultations and advise?
8. Has the training provided you with the
necessary technical and administrative
exposure of real world problems and
practices?
9. Has the training program allowed you to
develop self-confidence, self-motivation
and positive attitude toward work?
10. Has the experienced improved your
personal skills and human relations?
11. Are you satisfied with your training in
the Industry?
Comments/ Suggestions:

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Signature:_______________________________
Printed Name: MARIA JANELLE PANUELA
Qualification:
BREAD AND PASTRY NCII
Host Industry Partner: RED RIBBON.
Supervisor: ANA MARIE B. BONITO, Ph.D
Period of Training: March 22- April 5, 2019
Instructor: SHEILON B. VALLES

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AVERAGE RATINGS
Item Question Averag

No. INDUSTRY PARTNER e
1. Was the industry partner appropriate for your type of 5
training required and/ or desired?
2. Has the industry partner designed the training to meet your 5
objectives and expectations?
3. Has the industry partner showed coordination with 4
Technical Education and Skills Development Authority in
the design and supervision of the SIT/ OJT?
4. Has the industry partner and its staff welcomed you and 5
treated you with respect and understanding?
5. Has the industry partner facilitated the training, including 4
the provision of the necessary resources such as facilities
and equipment needed to achieve your OJT objectives?
6. Has the Industry Partner assigned supervisor to oversee 5
you work or training?
7. Was the supervisor effective in supervising you through 5
regular meetings, consultations and advise?
8. Has the training provided you with the necessary technical 5
and administrative exposure of real world problems and
practices?
9. Has the training program allowed you to develop self- 5
confidence, self-motivation and positive attitude toward
work?
10. Has the experienced improved your personal skills and 5
human relations?
11. Are you satisfied with your training in the Industry? 4
General Average 4.72
Outstanding
Range:
0.00-1.49= Poor/ Unsatisfactory

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1.50- 2.49= Fair/ Adequate
2.50- 3.49= Good/ Satisfactory
3.50- 4.49= Very Good/ Very Satisfactory
4.50- 5.00= Outstanding
General Interpretation:
___________________________________________________________________________
_____
Recommendation:
___________________________________________________________________________
_______________________________________________________________________

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Maintain
Training
Facilities

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HOUSEKEEPING SCHEDULE
BREAD AND PASRY Station/Bld
Qualification TLE BLDG.
PRODUCTION - NC II g
Area/Section PRACTICAL Work Area
In-Charge SHEILON B. VALLES
Schedule for the 2nd Semester, 2017
Responsible
ACTIVITIES Person
Every Every
other Weekly 15th Monthly Remarks
Daily
Day Day
1. Clean and check Bay-An X
baking tools and Rean
equipment from dust;
dry and sterilized.
2. Clean all tools Cate X
before and after the Rhea
activity
3. Clean and Guarina, X
arrange working table Lalaine
according to floor
plan/layout and
stability.
4. Clean and Villadare X
checked floor, walls, s,
window, ceilings. Gella,&
 Graffiti/dust/ rust Pelausa,
 Cobwebs and Janelle
outdated/unnecess
ary objects/ items
 Obstructions
 Any used
materials/ scraps
(slugs, stubs)
spilled liquid
 Open cracks floors
5. Clean and check Rollan, X
the outside part of Sarah
the vacuum cleaner Jean
by removing dust and
any particular need
to remove.
6. Arrange and Baldonad X
check unnecessary o,
markings, dust Sandra
cables and plugs are
in order; well
arranged; all items

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functional
7. Clean and inspect Velarde, X
air conditioning Merly
equipment. Keep
screen and filter free
from dust. Check
selector knob if in
normal position and
are functional.
Check if drainage is
OK
8. Clean and check Abucar, X
Rest Room Christian
•Urinals, bowls, wash & Nasol
basins, walls and Mary
partitions are free
from stains, dirt, oils,
graffiti and
unnecessary objects;
•Ceilings free from
cobwebs and
dangling items
•Floor is kept dry; no
broken tiles or
protruding objects
•Equipped with
dipper and pails;
properly located after
use
•Water systems is
functional: no
dripping/damaged
faucets or pipes
•Drainage system is
working, no water-
clogged areas
•No offensive odor
•Lights /Ventilation –
OK
9. Clean and check Sabillo, X
wash area: Abigail
• Walls/Floors- –
free from oils, molds,
broken tiles, gums,
stains or graffiti
• Drainage
system is functional

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• Water system
functional; no
dripping faucets or
leaking pipes
• Free from
unnecessary objects
(mops, rags)
10. Clean and Alcanar, X
maintain work shop Jessa
surroundings by
sweeping/ removing
fallen leaves,
branches, debris and
other refuse,
impounded water,
clearing pathways of
obstructions
11. Disposal of waste Goyena, X
materials Rowena
(Follow waste
segregation system)
12. Clean and check Nunez, X
Industrial Oven. Evangeli
 Free from dust, ne
rust and not dump
Check oven wiring
 free from cuts or
scratch
13. Clean and check Villar, X
tools room Vivialyn
 Free from dust, not
dump
 Tools are in
appropriate
position/location
 With visible labels
or signage
 Logbooks and
forms are
completed and
updated
 Lights, ventilation
is OK

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EQUIPMENT MAINTENANCE SCHEDULE
Equipment Type BAKING TOOLS
(THREE DECK INDUSTRIAL OVEN)
Equipment Code BT 0025153
Location PRACTICAL WORK AREA
Schedule for the Month of February
ACTIVITIES MAN Every Every
Daily Other Weekly 15th Monthly Remarks
POWER Day Day

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1. Clean and kept Activity
dry Trainee X is done
Parts are well Trainer before
secured/ attached and
Inspect for after
damages and using
replace parts if the
necessary equipme
-check for carbon nt
brush thickness
-check for wirings
-check the
armature
-checks for cracks
loose
2. Check for Activity
accessories of Trainee X is done
electrical power Trainer before
tools and
Check bits for after
signs of worn out using
Check for wheels the
and bits for equipme
cracks nt
Check for any
sign of cracks/
loose on safety
guards
Check for dirt or
grease build up
3. Check wires Activity
and extension Trainee X is done
cords Trainer before
Check for any and
flayed or cut wires after
Check for cracks using
or damaged on the
extension cord equipme
enclosures nt
4. Perform pre- Trainee X Activity
starting and Trainer is done
warm up for 2 before
minutes and and
observe for after
unusual noise or using
abnormal the
operation; if any equipme

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repair is nt
necessary, send
to technician.
WORKSHOP INSPECTION CHECKLIST

Area/ PRACTICAL WORK SHEILON B.
In-Charge
Section AREA VALLES
YES NO INSPECTION ITEMS
Are the oven and accessories clean from dust and oil, dry and
properly laid out/secured/stable?
Are the tools and equipment are clean before and after the
activity?

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Are the working tables clean and arrange according to floor
plan/lay out? Stable?
Are floors and ceilings, windows, doors, clean, neat without
obstructions or unnecessary odor? All hinges and lock
functional?
Is the workshop well ventilated and with enough illumination
Is the computer set clean and dry? Cable, plugs, mouse,
properly laid out and functional? No cuts or splices in flexible
wires?
Is the supply/storage/tool room free of dust, with legible and
visible labels/signage’s, logbook and forms complete, in order
and updated? Tools with safety guards and appropriate
positions/locations?
Is the wash area clean, sanitized, free from unnecessary
objects? Are all water, drainage, electrical system functional?
Is the rest area clean, sanitized, free from unnecessary
objects? Are all water, drainage, electrical system functional?
Is the workshop surrounding clean and free of obstruction?
Are the waste materials properly segregated and disposed?
Is the room well cleaned, dry and sanitized no unacceptable

odour and free from unnecessary objects such as mops, rags,
out dated signage, dangling object?
Are the urinals, bowls, washbasins, wall and partitions free
from stains, dirt oils, graffiti and unnecessary objects? Is it
equipped with adequate dipper and pails and properly located
after use?
Is the work shop surroundings are clean and cleared of
obstructions, no impounded and waste with the adequate
lights?
Are the waste materials properly segregated and properly
disposed?
REMARKS: Well Inspect
INSPECTED BY: DATE:
Sheilon B. Valles March 1, 2019
EQUIPMENT MAINTENANCE INSPECTION

CHECKLIST
Equipment Type :BAKING TOOLS

(Three Deck Industrial Oven)
Property Code/Number :FT 0025153
Location :PRACTICAL WORK AREA

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YES NO INSPECTION ITEMS
1. Are the oven racks and electrical accessories, cable clean

and dry? Labelled?
2. Are the hose properly attached to the gas tank? Is the
cable plugged in?
3. Is the heat exhaust closed?
4. Is the temperature gauze functional?
5. Is the gas hose free from holes or gas leaks?
REMARKS:
Well inspected
INSPECTED BY: DATE:
Sheilon B. Valles March 02, 2019
WASTE SEGREGATION LIST

Area/Section FOOD LABORATORY/PRACTICAL WORK AREA

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WASTE SEGREGATION METHOD
GENERAL/ACCUMULATED
WASTES Recycle Compose Dispose
1. Used bottles X
2. Used cans x
3. Used rags/cleaning materials X
4. Used oil X
5. Used eggshell X
6. Used wrappers, sachet, and X
pouch
7. Used plastic gloves, pastry X
bags
8. Cutter ingredients X
EQUIPMENT RECORD W/ CODE AND DRAWING

N Loca- PO Drawing
Eqpt. # Qty Title Description
o tion No. Ref.
1 M 04 ELT 1 Three La Germania: 10200
002515 Deck Size/type GO
3 Industrial OK Serial No.

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Oven A11556-
0001B11556
-002
TAG-OUT BILL
Qualification: BREAD AND PASTRY PRODUCTION NC II

Area/Section: PRACTICAL WORK AREA
In-Charge: SHEILON B. VALLES
LOG DATE TYPE DESCRIPTION DATE

SERIAL ISSUED ( Danger/Caution) (System COMPLETED

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Components, Test
reference ,etc.
February
1, 2019 CAUTION
February 10,
03 (Defective Oven Oven Door
2019
Door)
Prepared by: Approved:
SHEILON B. VALLES MR. ZYAN ALBONG

Trainer Manager
BREAKDOWN/REPAIR REPORT
Property Id Number TLE 0025153
Property Name THREE DECK INDUSTRIAL OVEN
Location FOOD LABORATORY
FINDINGS RECOMMENDATION
Defective oven door Repair oven door
Inspected By: SHEILON B. VALLES Reported To: ZYHAN ALBONG

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Date: FEBRUARY 1, 2019 Reported To: FEBRUARY 1, 2019
Assigned To: TECHNICIAN Received Assignment: TECHNICIAN
SUBSEQUENT ACTION TAKEN: RECOMMENDATION:

Trouble shoot and repair of oven Trouble shoot and repair of oven door
door
By: TECHNICIAN Reported To: ZYHAN ALBONG

Date: FEBRUARY 1, 2019 Date: FEBRUARY 1, 2019
INSPECTION REPORT
Area FOOD LABORATORY/ PRACTICAL WORK AREA

ACTION PROGRESS/
FACILITY TYPE INCIDENT TAKEN REMARKS
Three Deck Defective Oven Trouble shoot Repair oven door

Industrial Oven door and repair of

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oven
Reported By: Date:

SHEILON B. VALLES FEB. 1, 2019
WORK REQUEST
Unit: Description:
NO. 2019 THREE DECK INDUSTRIAL OVEN
Observation:
Defective oven door Date Reported: FEBRUARY 1, 2019
Reported By: SHEILON B. VALLES

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Activity: Date Reported: FEBRUARY 1, 2019
REPLACEMENT OF OVEN DOOR
Signature:
Spare Parts Used: OVEN DOOR
SALVAGE REPORT
Area/Section FOOD LABORATORY
In-Charge
SHEILON B. VALLES
Facility Type Part ID Recommendation

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THREE DECK
INDUSTRIAL OVEN OVEN DOOR READY FOR USE
EQUIPMENT PURCHASE REQUEST
Department : FOOD LABORATORY Date: FEBRUARY 1, 2019

Name : SHEILON B. VALLES Approved Budget: Php. 6,000
Purpose of Request:
ADDITIONAL INSTRUCTIONAL EQUIPMENT FOR ELECTRICAL

TECHNOLOGY

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Proposed
Description Qty. Amount
Budget
Oven door 1 Php 6,000.00 Php 6,000.00

Total Php 6,000.00
Prepared by:
SHEILON B. VALLES
Trainer BPP NC II
Approved by:
MR. SHANDY HUBILLA

Dean/Food Technology Dept.
Reported by: Date: February 01, 2019
SHEILON B. VALLES
Signature over Printed Name
OPERATIONAL PROCEDURE
Equipment Type THREE DECK INDUSTRIAL OVEN
Equipment Code FT 0025153
Location PRACTICAL WORK AREA / FOOD LABORATORY
Operation Procedure:
SAFETY OPERATING PROCEDURES OVEN
DO NOT use this machine unless a teacher has instructed you in its safe
use and operation and has given permission.

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Trainees must be fully and suitably trained before using the equipment.
Trainee’s must be warned regarding the dangers and kept under constant
supervision until fully competent.
Hot surfaces must be cleared indicated by warning signs.
Always use the protective oven gloves provided.
When opening the oven door and transferring trays, look out for other staff.
Disconnect from main electrical supply and allow cooling before cleaning.
Report all equipment failures immediately to the trainers, do not use
defective equipment.
Switch off oven when not in use.
Ovens must be located with due regard to the possibility of fire resulting
from overheating.
PRE OPERATIONAL SAFETY CHECKS
1. Familiarize yourself with the check all oven operations and controls.
2. Ovens used for workshop applications must not be used for food
preparation.
3. Never heat a sealed container.
4. Never heat any flammable or combustible liquid in the oven. A fire and/or
explosive may result.
5. Ovens must not be used to heat any materials that might pose a hazard
because of acute or chronic toxicity unless special precautions have been
taken to ensure continuous venting of the atmosphere inside the oven.
6. Ensure no slip/trip hazards are present in workspaces and walkways.
7. Do not operate the oven if it is damaged or does not operate properly.
Immediately report suspect equipment.
OPERATIONAL SAFETY CHECKS
1. Pre-heat the oven for less than 5 minutes to be sure the oven
compartment has reached the required temperature.
2. To reduce the risk of fire in the oven cavity do not overheat the work
piece.
3. Beware of the other people in the immediate vicinity when handling hot
materials.
4. Use thermal gloves or tongs to remove work piece from the oven.
5. Before cleaning material accumulations switch off and allows the oven to
completely cool.
HOUSEKEEPING
1. Switch off the oven when work completed.

2. Leave the oven and work area in a safe, clean and tidy state.

118 |
120
BAKERY PRODUCTS
POTENTIAL HAZARDS
1. Burns from hot surfaces.

2. Fume
3. Sources of ignition from hot surfaces and work place.

119 |
120
BAKERY PRODUCTS
REFERENCES
o CBLM, BPP NCII, Prepare and Produce Bakery Products, Romie

B. Lacaden, August 2013
o Training Regulation, Tourism Sector, TESDA, 2009
o http://www.depedbataan.com/resources/9/k_to_12_bread_and_
pastry_learning_module.pdf
o https://www.slideshare.net/mobile/kenjoyb/k-to-12-bread-and-
pastry-learning-module
o https://www.scribd.com/doc/145627308/k-to-12-Bread-and-
Pastry-Learning-Module
o http://www.breadworld.com/education/baking-tools/
o https://www.academia.edu/34046547/BREAD_AND_PASTRY_P
RODUCTION_NCII_MODULE
o http://shsph.blogspot.com/2016/12/bread-and-pastry-
production-bpp-nc-ii.html?m=1

120 |
120
BAKERY PRODUCTS

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Qualification Title: TRAINERS METHODOLOGY I

Module Title : PREPARE AND PRODUCE

Prepared by : SHEILON B. VALLES

Technical Education & Skills Development Authority

BREAD AND PASTRY Date Developed: Document No.

BREAD AND PASTRY Date Developed: Document No.

BREAD AND PASTRY Date Developed: Document No.

MODULE TITLE: PREPARING AND PRODUCING BAKERY

NOMINAL DURATION: 19 hours

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Prepare bakery products

LO2. Decorate and present bakery products

LO3. Store bakery products

L.O.1. PREPARE BAKERY PRODUCTS

BREAD AND PASTRY Date Developed: Document No.

 Commercial mixers and attachments

BREAD AND PASTRY Date Developed: Document No.

L.O.2. DECORATE AND PRESENT BAKERY PRODUCTS

BREAD AND PASTRY Date Developed: Document No.

L.O.3. STORE BAKERY PRODUCTS

BREAD AND PASTRY Date Developed: Document No.

BREAD AND PASTRY Date Developed: Document No.

LO 1: Prepare Bakery Products

View power point

BREAD AND PASTRY Date Developed: Document No.

Demonstration Perform task sheet Perform Evaluate Information 3 hrs .

BREAD AND PASTRY Date Developed: Document No.

BREAD AND PASTRY Date Developed: Document No.

Blended View power point Answer Auto e-media 1 hr.

BREAD AND PASTRY Date Developed: Document No.

D. TEACHER’S SELF-REFLECTION OF THE SESSION

BREAD AND PASTRY Date Developed: Document No.

In our efforts to standardized Competency Based

BREAD AND PASTRY Date Developed: Document No.

The unit of competency “Prepare and Produce Bakery Products”

You are required to do through a series of learning activities in order

The goal of this course is the development of practical skills in

This module is prepared to help you to achieve the required

This will be the source of information for you to acquire knowledge

BREAD AND PASTRY Date Developed: Document No.

If you can demonstrate to your trainer that you are competent in a

After completing this module ask your trainer to assess your

BREAD AND PASTRY Date Developed: Document No.

No. Unit of Competency Module Title Code

1. Prepare and Produce Preparing and Producing TRS74139

2. Prepare and Produce Preparing and Producing TRS741380

3. Prepare and present Prepare and present TRS741380

4. Prepare and display Preparing and serving TRS741344

5. Present Desserts Presenting Desserts TRS741343

Program/Course : BREAD AND PASTRY PRODUCTION NC II

Unit of Competency : Prepare and Produce Bakery Products

Module : Preparing and Producing Bakery Products

Nominal Hours : 19 hours

An understanding of how bakery products must be presented is essential

1. Prepare bakery products

All standard of performance for Preparing and Producing Bakery

Prepare bakery products

1. Required ingredients are selected, measured and weighed according to

Decorate and present bakery products

Store bakery products