APOSAGA, EL ROY S.

TABLE OF SPECIFICATION

TIME ALLOTED REMEMB UNDERST APPLYING ANNALYZ EVALUATI

CONTENT (HOURS) ERING ANDING ING NG

PREPARE AND PRODUCE BAKERY PRODUCTS

1.1 Prepare bakery products

12
1.2 Decorate and present bakery products
10 HOURS
13
1.3 Store bakery products

PREPARE AND PRODUE PASTRY PRODUCTS

2.1 Prepare pastry products

9
2.2 Decorate and present past products 8 HOURS
9
2.3 Store pastry products

PREPARE AND PRESENT GATEAUX, TORTES, AND CAKES

TOPIC 3: NATURE AND ELEMENTS OF COMMUNICATION.

11
OBJECTIVE 1:DEFINE EFFECTIVE COMMUNICATION.

13
OBJECTIVE 2: DISCUSS THE ELEMENTS OF COMMUNICATION

10 HOURS

12
OBJECTIVE 3 : DEMONSTRATE THE PROCESS OF COMMUNICATION.
TOTAL 28 HOURS 24 34 12 9 0
PERCENTAGE 100 % 30.37975 43.03797 15.18987 11.39241 0
CREATIN TOTAL PERCENT PLACEMENT
G AGE

12 Question 1,2,3,4,5

13

11

13

12

0 79
0 100
APOSAGA, EL ROY S.
TABLE OF SPECIFICATION IN BREAD AND P

TIME ALLOTED
CORE COMPETENCIES (HOURS)
REMEMBERING UNDERSTANDING

PREPARE AND PRODUCE BAKERY PRODUCTS

1.1 Prepare bakery products

1.2 Decorate and present bakery products

21 hours
1.3 Store bakery products

PREPARE AND PRODUE PASTRY PRODUCTS

2.1 Prepare pastry products

2.2 Decorate and present past products

21 hours
2.3 Store pastry products
 21 hours

PREPARE AND PRESENT GATEAUX, TORTES, AND CAKES

3.1 Prepare sponge and cakes

3.2 Prepare and use fillings

3.3. Decorate cakes

21 hours
3.4 Present cakes

3.5 Store cakes

PREPARE AND DISPLAY PETIT FOURS

4.1 Prepare iced petits fours

4.2 Prepare fresh petits fours

21 hours
4.3 Prepare marzipan petits fours

4.4 Prepare caramelized petits fours

4.5 Display petits fours

4.6 Store petits fours

PRESENT DESSERT
5.1 Prepare and serve plated desserts
21 hours
5.2 Plan, prepare and present dessert buffet selection or plating

5.3 Store and package desserts

TOTAL 105 hours 0 0
PERCENTAGE 100 % #DIV/0! #DIV/0!
D AND PASTRY PRODUCTION NC II

APPLYING ANNALYZING EVALUATING CREATING TOTAL PERCENTAGE

 0 0 0 0 0
#DIV/0! #DIV/0! #DIV/0! #DIV/0! #DIV/0!
BREAD AND PASTRY PRODUCTION NC II