CBC - Bread and Pastry Production

COMPETENCYBASE
D CURRICULUM
Sector:
TOURISM
Qualification:
BREAD AND PASTRY PRODUCTION NC II

TABLE OF CONTENTS
Page
A. Course Design................................................................................................3-8
B. Modules of Instruction..................................................................................9-75
 BASIC COMPETENCIES............................................................................9
o Participating in workplace communications....................................11-14
o Working in a team environment......................................................15-17
o Practicing career professionalism ..................................................18-21
o Practicing occupational health and safety procedures ..................22-26
 COMMON COMPETENCIES....................................................................27
o Developing and updating industry knowledge................................28-31
o Observing workplace hygienic procedures.....................................32-34
o Performing computer operations.....................................................35-40
o Performing workplace and safety practices....................................41-44
o Providing effective customer services.............................................45-49
 CORE COMPETENCIES...........................................................................50
o Preparing and producing bakery products......................................51-55
o Preparing and producing pastry products …………………………..56-60
o Preparing and presenting gateaux, tortes and cakes.....................59-64
o Preparing and serving other types of desserts...............................65-68
o Preparing and displaying petits fours..............................................69-75
COURSE DESIGN
BREAD AND PASTRY PRODUCTION II
COURSE DESIGN
COURSE TITLE : BREAD AND PASTRY PRODUCTION NC II
NOMINAL DURATION : 141 hours
COURSE DESCRIPTION :
This course designed to enhance the knowledge, skills and attitude in baking and pastry
production; to prepare and present gateaux, tortes and cakes; to prepare and serve other
types of desserts; and to prepare and display petits fours in accordance with industry
standards. It covers the basic, common and core competencies.
ENTRY REQUIREMENTS :
Trainees or students should posses the following requirements:
 Can communicate in basic English either oral and written;

 Physically and mentally fit;
 With pleasing personality;
 With good moral character; and
 Can perform basic mathematical computation
LEARNING OUTCOMES:
1. Prepare bakery products

2. Decorate and present bakery products
3. Store bakery products
4. Prepare pastry products
5. Decorate and present pastry products
6. Store pastry products
7. Prepare sponge and cakes
8. Prepare and use fillings
9. Decorate cakes
10. Present cakes
10. Store cakes
11. Prepare iced petits fours
12. Prepare fresh petits fours
13. Prepare marzipan petits fours
14. Prepare caramelized petits fours
15. Display petits fours
16. Store petits fours
CBC Bread and Pastry Production NC II -1-

COURSE STRUCTURE:
BASIC COMPETENCIES
(18 hours)
UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Particip 1.1 Participati 1.1.1 Obtain and convey 4 hours
ate in ng in workplace workplace information
workplace communication 1.1.2 Complete relevant work
communication related documents
1.1.3 Participate in workplace
meeting and discussion
2. Work in 2.1 Working 2.1.1 Describe and identify 4 hours
a team in a team team role and
environment environment responsibility in a team
2.1.2 Describe work as a team
member
3. Practice 3.1 Practicing 3.1.1 Integrate personal 5 hours
career career objectives with
professionalism professionalism organizational goals.
3.1.2 Set and meet work
priorities.
3.1.3 Maintain professional
growth and development
4. Practice 4.1 Practicing 4.1.1 Evaluate hazard and 5 hours
occupational occupational risks
health and health and 4.1.2 Control hazards and risks
safety safety 4.1.3 Maintain occupational
health and safety
awareness

COMMON COMPETENCIES
(18 hours)
UNIT OF NOMINAL
COMPETENCY DURATION
1. Develop and 1.1 Developing 1.1.1 Identify and access key 2 hours
update industry and update sources of information on
knowledge industry the industry
knowledge 1.1.2 Access, apply and share
industry information
1.1.3 Update continuously
relevant industry
knowledge
2. Observe 2.1 Observing 2.1.1 Practice personal 4 hours
workplace workplace grooming and hygiene
hygiene hygiene 2.1.2 Practice safe and
procedures procedures hygienic handling,
storage and disposal of
food , beverage and
materials
3. Perform 3.1 Performing 3.1.1 Identify and explain the 4 hours
computer computer functions, general
operations operations features and capabilities
of both hardware and
software undertaken
3.1.2 Prepare and use
appropriate hardware and
software according to
task requirement
3.1.3 Use appropriate devices
and procedures to
transfer files/data
3.1.4 Produce accurate and
complete data according
to the requirements
3.1.5 Maintain computer
system
4. Perform 4.1 Performing 4.1.1 Practice workplace 4 hours
workplace and workplace and safety, security and
safety practices safety hygiene systems,
practices processes and operation
4.1.2 Respond appropriately to
faults, problems and
emergency situations
4.1.3 Maintain safe personal
presentation standards

UNIT OF NOMINAL
COMPETENCY DURATION
5. Provide 5.1 Providing 5.1.1 Apply effective verbal and 4 hours
effective effective non-verbal
customer customer communication skills to
service service respond to customer
needs
5.1.2 Provide prompt and
quality service to
customer
5.1.3 Handle queries promptly
and correctly in line with
enterprise standards
5.1.4 Handle customer
complaints, evaluation
and recommendations

CORE COMPETENCIES
(80 hours)
UNIT OF NOMINAL
COMPETENCY DURATION
1. Prep 1.1 Preparing and 1.1.1 Prepare bakery products 25 hours
are and producing 1.1.2 Decorate and present
produce bakery bakery bakery products
products products 1.1.3 Store bakery products
2. Prep 2.1 Preparing and 2.1.1 Prepare pastry products 25 hours
are and producing 2.1.2 Decorate and present
produce pastry pastry products pastry products
products 2.1.3 Store pastry products
3. Prep 2.1 Preparing and 3.1.1 Prepare sponge and 25 hours
are and present presenting cakes
gateaux, tortes gateaux, tortes 3.1.2 Prepare and use fillings
and cakes and cakes 3.1.3 Decorate cakes
3.1.4 Present cakes
3.1.5 Store cakes
4. Prep 5.1 Preparing and 5.1.1 Prepare iced petits fours 20 hours
are and display displaying 5.1.2 Prepare fresh petits fours
petits fours petits four 5.1.3 Prepare marzipan petits
fours
5.1.4 Prepare caramelized
petits fours
5.1.5 Display petits fours
5.1.6 Store petits fours
6. PRESENT 6.1 PRESENTING 6.1.1Present and serve plated 10 hours
DESSERTS DESSERTS desserts
6.1.2Plan, prepare and present
dessert buffet selection or
plating
6.1.3Store and package
desserts

RESOURCES:
TOOLS EQUIPMENT MATERIALS

 Thermometer  Trolley  Hand- outs
 Small Hand Tools  Heavy Duty  Packaging Materials
 Set of Knives Equipment  Calculator
 Set of Decorative  Pans and Pots  CD”s
Tools/Cutters  Measuring Devices  VHS
 Spatula  Bake ware  Decors
 Parchment Paper  China ware  Cutter
 Piping Bag  Temperature  Pencil
 Pastry Brush Controlled Cabinet  Paper
 Serrated Knife  Refrigerator s  Scissors
 Grater  Chillers  Folder
 Set of Cutting Tools  Freezers  Masking Tape
 Rolling Pin  Personal Protective  Pentel Pen
 Moulds Equipment  Fastener
 Piping Tube  Display  Puncher
 Pastry bag Cabinet/Stands  Envelop
 Measuring cup, solid  Turn table  Cake flour
 Measuring cup, liquid  Storage Area  Bread flour
 Measuring spoon  Flat Forms  All-purpose flour
 Cake turn table  Gas range  Sugar
 Decorating tips  Commercial mixers with  Yeast
 Rolling pins complete attachments  Butter
 Pie pans sizes 6,8,10  Mechanical dough roller  Margarine
 Sheet pans  Decker oven  Butter (French bread)
 Pie cutter  Compressor  Cooking oil
 Rubber scrapper  Dough cutter  Lard
 Palette knife  All-purpose cream
 Cake stand with tier  Whipping cream
 Cake pillars  Confectioner sugar
 Sauce pan  Knox gelatin
 Ladles  Flake almonds
 Chopping board, color  Chocolate chips
coded  Chocolate shredded
 Scale 2,10kgs.  Cherries with stem
 Beaters  Cherries
 Wooded spoons  Food colors
 Mixing bowl  Tropical fruits
 Wire whisk  Whole wheat, rye, multi
 Muffin pan small, grain
medium,big  Cream cheese
 Loaf pan small, medium,  Paper cups
big  Tulip paste
 Rectangular pan  Sugar lace
 Pie pan  Pineapple juice
 Round pan  Contreau
6,8,10,12,14,16  Wilton decorating
 Flour sifler magazine
 Strainer  Housekeeping Baking
 Double boiler Book
 Piping bags

 Coupler

MODULES OF INSTRUCTION
BASIC COMPETENCIES

UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATIONS
MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATIONS
MODULE DESCRIPTOR : This unit covers the knowledge, skills and attitudes required
to gather, interpret and convey information in response to
workplace requirements.
QUALIFICATION LEVEL : NC II
PREREQUISITE Receive and Respond to workplace Communication. (NCI)
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the students/ trainees must be able to:
LO1. Obtain and convey workplace information
LO2. Complete relevant work related documents.
LO3. Participate in workplace meeting and discussion.
CBC Bread and Pastry Production NC II - 10 -

LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION
ASSESSMENT CRITERIA:
1. Specific relevant information is accessed from appropriate sources.

2. Effective questioning and active listening and speaking skills are used to gather
and convey information.
3. Appropriate medium is used to transfer information and ideas.
4. Appropriate non-verbal communication is used.
5. Appropriate lines of communication with supervisors and colleagues are
identified and followed.
6. Defined workplace procedures for the location and storage of information are
used.
7. Personal interaction is carried out clearly and concisely.
CONTENTS:
Parts of speech
Sentence construction
Effective communication
CONDITION:
The students/ trainees must be provided with the following:
Writing materials (pen & paper)

References (books)
Manuals
Personnel forms,
telephone message forms,
safety reports
METHODOLOGIES:
Group discussion/interaction
Assignment method
Competency-based learning materials method
ASSESSMENT METHODS:
 Direct Observation
 Oral interview and written test

LO2. PARTICIPATE IN WORKPLACE MEETING AND DISCUSSION
1. Team meetings are attended on time.

2. Own opinions are clearly expressed and those of others are listened to without
interruption.
3. Meeting inputs are consistent with the meeting purpose and establish protocols.
4. Workplace interaction are conducted in a courteous
5. Questions about simple routine workplace procedures and matters concerning
working conditions of employment are asked and responded to.
6. Meeting outcomes are interpreted and implemented.
CONTENTS:
Sentence construction
Technical writing
Recording information
CONDITION:
The students/trainees must be provided with the following:
Paper
Pencils/ball pen
References (books)
Manuals
Personnel forms,
telephone message forms,
safety reports
METHODOLOGIES:
Group discussions/interaction
Assignment method
ASSESSMENT METHODS:
Direct Observation
Oral interview and written test
L03. COMPLETE RELEVANT WORK RELATED DOCUMENTS.

1. Ranges of forms relating to conditions of employment are completed accurately and

legibly.
2. Workplace data is recorded on standard workplace forms and documents.
3. Basic mathematical processes are used for routine calculations.
4. Errors in recording information on forms documents are identified and properly acted
upon
5. Reporting requirements to supervisor are completed according to organizational
guidelines
CONTENTS:
1. Basic mathematics
2. Technical writing
3. Types of forms
CONDITIONS:
 Paper
 Pencils / ball pen
 Reference books
 Manuals
 Personnel forms,
 telephone message forms,
 safety reports
METHODOLOGIES:
1. Group discussion
2. Interaction
3. Lecture
ASSESSMENT METHOD:
Direct Observation
Oral interview and written test
UNIT OF COMPETENCY : WORK IN A TEAM ENVIRONMENT

MODULE TITLE : WORKING IN A TEAM ENVIRONMENT
MODULE DESCRIPTOR : This Unit covers the skills, knowledge and attitudes to
identify role and responsibility as a member of a team.
PREREQUISITE : TEAMWORK (NC I)
Upon completion of this module the students/ trainees must be able to:
LO1. Describe team role and scope
LO2. Identify own role and responsibility within team
LO3. Work as a team member.

LO1.Describe team role and scope
 The role and objective of the team is identified from available sources of
information
 Team parameters, reporting relationships and responsibilities are identified from team
discussions and appropriate external sources
CONTENTS:
Team role.
Relationship and responsibilities
Role and responsibilities with team environment.
CONDITION:
SOP of workplace
Job procedures
Client / supplier instructions
Quality standards
Organizational or external personnel
METHODOLOGIES:
Case studies
Simulation
ASSESSMENT METHODS:
Written test
Observation
Simulation
Role playing

LO2. Identify own role and responsibility within team
1. Individual role and responsibilities within the team environment are identified
2. Roles and responsibility of other team members are identified and recognized
3. Reporting relationships within team and external to team are identified
CONTENTS:
Relationship within a team.

Team structure / team roles
Group planning and decision making
CONDITION:
The students / trainees must be provided with the following:
 SOP of workplace
 Job procedures
 Organization or external personnel
METHODOLOGIES:
Case studies
Simulation
ASSESSMENT METHODS:
 Observation of the individual member in relation to the work activities of the group
 Observation of simulation and or role play involving the participation of individual
member to the attainment of organizational goal
 Case studies and scenarios as a basis for discussion of issues and strategies in
teamwork

LO3. Work as a team member
 Effective and appropriate forms of communications used and interactions undertaken

with team members who contribute to known team activities and objectives
 Effective and appropriate contributions made to complement team activities and
objectives, based on individual skills and competencies and workplace context
 Observed protocols in reporting using standard operating procedures
 Contribute to the development of team work plans based on an understanding of team’s
role and objectives and individual competencies of the members.
CONTENTS:
Request or provide assistance so that work activities can be completed

Provide support to colleagues to ensure achievement of team goals
Discuss and resolve problems through agreed and/or accepted processes
Recognize and accommodate cultural differences within the team
Identify, priorities and complete individual tasks within designated time lines
Acknowledge and respond to feedback and information from other team members
CONDITION:
The students / trainees must be provided with the following:
 SOP of workplace
 Job procedures
 Organization or external personnel
METHODOLOGIES:
Case studies
Simulation
ASSESSMENT METHODS:
 Observation of the individual member in relation to the work activities of the group
 Observation of simulation and or role play involving the participation of individual
member to the attainment of organizational goal
 Case studies and scenarios as a basis for discussion of issues and strategies in
teamwork

UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM
MODULE TITLE : PRACTICING CAREER PROFESSIONALISM
MODULE DESCRIPTOR : This unit covers the knowledge, skills and attitudes in
promoting career growth and advancement.
Upon completion of this module, the trainee/student must be able to:
LO1. Integrate personal objectives with organizational goals
LO2. Set and meet work priorities
LO3. Maintain professional growth and development

LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS
1. Personal growth and work plans towards improving the

qualifications set for the profession.
2. Intra- and interpersonal relationship are maintained in the course of
managing oneself based on performance evaluation.
3. Commitment to the organization and its goal is demonstrated in the
performance of duties.
CONTENTS:
Personal Development-Social Aspects: Intra and Interpersonal Development

Organizational Goals
CONDITION:
Workplace
Code of Ethics
Organizational Goals
Hand outs and PD-Social Aspects
CD’s, VHS tapes, transparencies
METHODOLOGIES:
Simulation
Demonstration/practical hands-on exercises
ASSESSMENT METHODS:
 Portfolio Assessment
 Interview
 Simulation/Role-plays
 Observation
 Third Party Reports
 Exams and Tests

LO2. SET AND MEET WORK PRIORITIES
1. Competing demands are prioritized to achieve personal, team and organizational goals
and objectives.
2. Resources are utilized efficiently and effectively to manage work priorities and
commitments
3. Practices along economic use and maintenance of equipment and facilities are followed
as per established procedures
CONTENTS:
Organizational KRAs
Work Values and Ethical Standards
Company policies on the use and maintenance of equipment
CONDITION:
The students/ trainees must be provided with the following
Organizational KRA
Work values and ethics
Company policies and standards
Sample job targets
Learning Guides
METHODOLOGIES:
Structured activity
Demonstration/practical hands-on exercises
ASSESSMENT METHODS:
 Interview
 Observation
 Exams and Tests

LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT
1. Training and career opportunities are identified and availed of based on job
requirements
2. Recognitions are sought/received and demonstrated as proof of career advancement
3. Licenses and/or certifications relevant to job and career are obtained and renewed
CONTENTS:
Qualification Standards
Gender and Development (GAD) Sensitivity
List of Professional Licenses
CONDITION:
Quality Standards
GAD handouts
CD’s, VHS tapes on Professionalism in the Workplace
Professional Licenses samples
METHODOLOGIES:
Film viewing
Role play/simulation
ASSESSMENT METHODS:
 Interview
 Observation
 Exams and Tests

UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
MODULE TITLE : PRACTICING OCCUPATIONAL HEALTH AND SAFETY

PROCEDURES
MODULE DESCRIPTOR : This unit covers the outcomes required to comply with
regulatory and organizational requirements for occupational
health and safety.
.

.
LO1. Identify hazards and risks
LO2. Evaluate hazards and risks
LO3. Control hazards and risks
LO4. Maintain OHS awareness

LO1. IDENTIFY HAZARDS AND RISKS
1. Safety regulations and workplace safety and hazard control practices and procedures
are clarified and explained based on organization procedures
2. Hazards/risks in the workplace and their corresponding indicators are identified to
minimize or eliminate risk to co-workers, workplace and environment in accordance with
organization procedures
3. Contingency measures during workplace accidents, fire and other emergencies are
recognized and established in accordance with organization procedures
CONTENTS:
Hazards and risks identification and control

Organizational safety and health protocol
Threshold limit value (TLV)
OHS indicators
CONDITION:
Workplace
Learning Guides
Handouts
Organizational Safety and Health Protocol
OHS Indicators
Threshold Limit Value
Hazards/Risk Identification and Control
Mask
Gloves
Goggles
Hair Net/cap/bonnet
Face mask/shield
Ear muffs
Apron/Gown/coverall/jump suit
Anti-static suits
METHODOLOGIES:
Simulation
Symposium
Group dynamics
ASSESSMENT METHODS:
 Interview
 Case Study/Situation

LO2. EVALUATE HAZARDS AND RISKS
1. Terms of maximum tolerable limits which when exceeded will result in harm or
damage are identified based on threshold limit values (TLV)
2. Effects of hazards are determined.
3. OHS issues and/or concerns and identified safety hazards are reported to
designated personnel in accordance with workplace requirements and relevant
workplace OHS legislation.
CONTENTS:
TLV table
Phil OHS Standards
Effects of hazards in the workplace
Ergonomics
Employees Compensation Commission (ECC) regulations
CONDITION:
The students/trainees must be provided with the following
Handout on
- Phil. OHS Standards
- Effects of hazards in the workplace
- Ergonomics
- ECC regulations
TLV Table
METHODOLOGIES:
Case study
Symposium
Film viewing
Plant Tour
ASSESSMENT METHODS:
 Interview

LO3. CONTROL HAZARDS AND RISKS
Occupational Health and Safety (OHS) procedures for controlling hazards/ risk in workplace
are consistently followed
Procedures in dealing with workplace accidents, fire and emergencies are followed in
accordance with the organization’s OHS policies.
Personal protective equipment (PPE) is correctly used in accordance with organization’s
OHS procedures and practices.
Appropriate assistance is provided in the event of workplace emergency in accordance with
established organization protocol
CONTENTS:
Safety Regulations
Clean Air Act
Electrical and Fire Safety Code
Waste management
Disaster Preparedness and Management
Contingency Measures and Procedures
CONDITION:
Handouts on
- Safety Regulations
- Clean Air Act
- Electrical and Fire Safety Code
- Waste management
- Disaster Preparedness and Management
- Contingency Measures and Procedures
- OHS Personal Records
PPE
METHODOLOGIES:
Symposium
Film viewing
Group dynamics
Self pace
ASSESSMENT METHODS:
 Interview

LO4. MAINTAIN OCCUPATIONAL HEALTH AND SAFETY AWARENESS
1. Emergency-related drills and trainings are participated in as per established

organization guidelines and procedures.
2. OHS personal records are completed and updated in accordance with workplace
requirements.
CONTENTS:
Operational health and safety procedure, practices and regulations

Emergency-related drills and training
CONDITION:
Workplace
PPE
OHS personal records
Health record
METHODOLOGIES:
Simulation
Symposium
Film viewing
Group dynamics
ASSESSMENT METHODS:
 Interview

COMMON COMPETENCIES

UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
MODULE TITLE : DEVELOPING AND UPDATING INDUSTRY KNOWLEDGE
MODULE DESCRIPTOR : This unit of competency deals with the knowledge, skills and
attitudes required to access, increase and update industry
knowledge. . It includes information on the industry and
update industry knowledge
Upon completion of this module, the trainees/students must be able to:
LO1. Seek information on the industry
LO2. Update industry knowledge

LO1. Seek information on the industry
1. Sources of information on the industry are correctly identified and accessed.

2. Information to assist effective work performance is obtained in line with job
requirements
3. Specific information on sector of work is accessed and updated.
4. Industry information is correctly applied to day-to-day work activities
CONTENTS:
 Information sources
- Media
- Reference book
- Libraries
- Union
- Industry association
- Internet
- Personal observation
CONDITIONS:
 Proper hygiene procedure manuals

 Internet
 Personal computer
 Reference book
 Industry journals
METHODOLOGIES:
 Self paced/modular
 Demonstration
 Small group discussion
 Distance education
ASSESSMENT METHODS
 Interview/questions
 Practical demonstration
 Portfolio of industry information related to trainee’s work

LO2. Update industry knowledge
1. Informal and/or formal research is used to update general knowledge of the industry
2. Updated knowledge is shared with customers and colleagues as appropriate and
incorporated into day-to-day working activities
CONTENTS:
 Identify and access sources for information on the area, correctly

 Identify and obtain information to assist queries on local/national tourism industry,
correctly
 Store and update information according to enterprise procedures
 Share information with colleagues and costumers
CONDITIONS:
 Industry journals/manuals
 Internet
 Personal computer
 Reference book
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
 Interview/questions
 Portfolio of industry information related to trainee’s work

UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENIC PROCEDURES
MODULE TITLE : OBSERVING WORKPLACE HYGIENIC PROCEDURES
attitudes in observing workplace hygiene procedures. It
includes following hygiene procedures and identifying and
preventing hygiene risks.
LO1. Follow hygiene procedures
LO2. Identify and prevent hygiene risks

LO1. Follow hygiene procedures
 Workplace hygiene procedures are implemented in line with enterprise and legal
requirements
 Handling and storage of items are undertaken in line with enterprise and legal
requirements
CONTENTS:
 Hygiene procedures
- Proper hand washing
- Regular bathing
- Appropriate and clean clothing
- Cleaning and sanitizing procedures
- Personal hygiene
 Store items in line with enterprise standards
CONDITIONS:
 Proper hygiene procedure manuals

 Soap
 Sanitizer
 Hygiene products
METHODOLOGIES:
 Self paced/modular
 Demonstration
 Small group discussion
 Distance education
ASSESSMENT METHODS
 Written examination

LO2. Identify and prevent hygiene risks
 Potential hygiene risks are identified in line with enterprise procedures

 Action to minimize and remove risks are taken within scope of individual
responsibility of enterprise/legal requirements
 Hygiene risks beyond the control of individual staff members are reported to the
appropriate person for follow up
CONTENTS:
 Hygiene procedures
- Proper food handling and storage
- Correct work practices
- Proper waste disposal
- Personal hygiene
- Pest control
- Principles of HACCP
CONDITIONS:
 Proper hygiene procedure manuals

 Soap
 Sanitizer
 Hygiene products
 Proper food handling and storage manual
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
 Written examination

UNIT OF COMPETENCY : PERFORM COMPUTER OPERATIONS
MODULE TITLE : PERFORMING COMPUTER OPERATIONS
MODULE DESCRIPTION : This unit covers the knowledge, skills and values needed to
perform computer operations which include inputting,
accessing, producing and transferring data using the
appropriate hardware and software.
SUGGESTED DURATION : 4 hours
Upon completion of this module, the students/trainees must be able to:
LO1. Plan and prepare for task to be undertaken
LO2. Input data into computer
LO3. Access information using computer
LO4. Produce /output data using computer system
LO5. Maintain computer equipment and system

LO1. Plan and prepare for task to be undertaken
 Requirements of task are determined

 Appropriate hardware and software is selected according to task assigned and
required outcome
 Task is planned to ensure OHS guidelines and procedures are followed
CONTENTS:
 Types of computers and basic features of different operating systems
 Plain parts of a computer
 Storage devices and basic categories of memory
 Types of software
 Computer capacity
 OHS Guidelines
 Computer Capacity
CONDITION:
The trainees/students must be provided with the following:
 Equipment and accessories
- Personal computer
- Network system
- Communication equipment
- Printer
- Scanner
- Keyboard
- Mouse
 Supplies and materials
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
- Set of screw driver
 Learning materials
- Learning elements/activity sheets
- Manufacturer’s manual
METHODOLOGIES:
 Self-paced/modular
 Demonstration
ASSESSMENT METHODS:
 Interviews/ Questioning
 Practical Demonstration
 Observation

LO 2. INPUT DATA INTO COMPUTER
 Data are entered into the computer using appropriate program/application in
accordance with company procedures
 Accuracy of information is checked and information is saved in accordance with
standard operating procedures
 Inputted data are stored in storage media according to requirements
 Work is performed within ergonomic guidelines
CONTENTS:
 Standard operating procedures in entering and saving data

into the computer
 Storage media
 Ergonomic guidelines
CONDITION:

- Personal computer
Network system
- Printer
- Scanner
- Keyboard
- Mouse
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS:
 Written/oral examination
 Observation

LO 3. ACCESS INFORMATION USING COMPUTER
1. Correct program/application is selected based on job requirements

2. Program/application containing the information required is accessed in
accordance with the company procedures
3. Desktop icons are correctly selected, opened and closed for navigation purposes.
4. Keyboard techniques is carried out in line with OHS requirements for safe use of
keyboards
CONTENTS:
 Procedures/techniques in accessing Information

 Desktop Icons
 Keyboard techniques based on OHS requirements
CONDITION:

- Personal computer
- Network system
- Printer
- Scanner
- Keyboard
- Mouse
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
 Observation

LO 4. PRODUCE/OUTPUT DATA USING COMPUTER SYSTEM
1. Entered data is processed using appropriate software commands

2. Data are printed out as required using computer hardware/peripheral devices is
in accordance with standard operating procedures
3. Files and data are transferred between compatible systems using computer
software, hardware/peripheral devices is in accordance with standard operating
procedures
CONTENTS:
 Software commands
 Operation and use of peripheral devices
 Procedures in transferring files/data
CONDITION:

- Personal computer
- Network system
- Printer
- Scanner
- Keyboard
- Mouse
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
 Observation

LO 5. MAINTAIN COMPUTER EQUIPMENT AND SYSTEMS
1. Systems for cleaning, minor maintenance and replacement of consumables are
implemented in accordance with standard operating procedures
2. Procedures for ensuring security of data including regular back-ups and virus
checks are implemented in accordance with standard operating procedures
3. Basic file maintenance procedures are implemented in line with the standard
operating procedures
CONTENTS:
 Cleaning, Minor Maintenance and Replacements of Consumables
 Creating More Space in the Hard Disk
 Reviewing Programs
 Deleting Unwanted Files
 Checking Hard Disk for Errors
 Viruses and Up to Date Anti-Virus Programs
CONDITION:
- Personal computer
- Network system
- Printer
- Scanner
- Keyboard
- Mouse
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
 Observation

UNIT OF COMPETENCY : PERFORM WORKPLACE AND SAFETY PRACTICES
MODULE TITLE : PERFORMING WORKPLACE AND SAFETY PRACTICES
attitudes in following health, safety and security practices. It
includes dealing with emergency situations and maintaining
safe personal presentation standards
LO1. Follow workplace procedures for health safety, security practices
LO2. Deal with emergency situations
LO3: Maintain safe personal presentation standards.

LO 1. FOLLOW WORKPLACE PROCEDURES FOR HEALTH, SAFETY AND SECURITY
PRACTICES
 Correct healthy, safety and security procedures are followed in line with the legislation
,regulations and enterprise procedures
 Breaches of health, safety and security procedures are identified and reported in line
with enterprise procedure
 Suspicious behavior or unusual occurrences are reported in line with enterprise
procedure.
CONTENTS:
 Health, safety and security procedures

 Breaches procedures
CONDITIONS:
 Manuals
 Handbook safety and security
 Report (sample)
METHODOLOGIES:
 Lecture
 Demonstration
 Role-play
 Simulation
ASSESSMENT METHODS
 Demonstration
 Written Examination

 LO 2. DEAL WITH EMERGENCY SITUATIONS
1. Emergency and potential emergency are recognized and appropriate action are
taken within individual’s scope of responsibility
2. Emergency procedures are followed in line with enterprise procedures
3. Assistance is sought from colleagues to resolve or respond to emergency
situation
4. Details of emergency situations are reported in line with enterprise procedures
CONTENTS:
 Emergency procedure
- Personal injuries
- Fire
- Electrocution
- Natural calamity
- Criminal acts
 Safe personal presentation standard
CONDITIONS:
 Emergency procedure manuals

 Handbook safety and security
 Report
 Emergency drills – instruction/guidelines
METHODOLOGIES:
 Lecture
 Demonstration
 Role-play
 Simulation
ASSESSMENT METHODS:
 Demonstration

LO3. MAINTAIN SAFE PERSONAL PRESENTATION STANDARDS
1. Safe personal standards are identified and followed in line with enterprise
requirements
CONTENTS:
 5s Principles
CONDITIONS:
 soft brooms
 duster
 organizers
 labeling materials
 markers
METHODOLOGIES:
 Lecture
 Demonstration
 Role-play
 Simulation
ASSESSMENT METHODS
 Demonstration

UNIT OF COMPETENCY : PROVIDE EFFECTIVE CUSTOMER SERVICES
MODULE TITLE : PROVIDING EFFECTIVE CUSTOMER SERVICES
attitudes in providing effective customer services. It includes
greeting customers, identifying customer needs, delivering
service to customers, handling queries through telephone,
fax machine, Internet and email, and handling complaints,
evaluation and recommendations.
NOMINAL DURATION : 4 hours.
LO1.Greet customer
LO2. Identify customer needs
LO3. Deliver service to customer
LO4. Handle queries through telephone, fax machine, internet and email
LO5. Handle complaints, evaluation and recommendations

LO1.Greet customer
1. Guests are greeted according to enterprise procedure

2. Verbal and non-verbal communications are appropriate to the given situation
3 .Nonverbal communication of customer is observed when to responding to customer
4. Sensitivity to cultural and social differences is demonstrated
CONTENTS:
 Personality development and public relations

 Basic oral communication/ writing memos and letters
CONDITIONS:
Tools Equipment Materials

 Recorder  Video camera recorder  CD
 Microphone  Television  Make=up kit
 Full-body mirror  DVD Player  References:
 Company dress  Books, brochures,
manuals
METHODOLOGIES:
 Lecture
 Demonstration
 Role-play
 Simulation
ASSESSMENT METHODS:
 Demonstration
 Observation

LO2. Identify customer needs
 Appropriate interpersonal skills are used to ensure that customer needs are accurately
identified
 Customer needs are assessed for urgency so that priority for service delivery can be
identified
 Customers are provided with information
 Personal limitation in addressing customer needs is identified and where appropriate,
assistance is sought from supervisor
CONTENTS:
 Research and assess needs of customers and/or guests
 Conduct data analysis to identify deficiencies in service delivery
 Identify options to improve service levels
CONDITIONS:

 Recorder  Video Camera recorder  CD
 Company dress  Books, brochures,
manuals
METHODOLOGIES:
 Lecture
 Demonstration
 Role-play
 Simulation
ASSESSMENT METHODS:
 Demonstration
 Observation

LO3. Deliver service to customer
 Customer needs are promptly attended to in line with enterprise procedure

 Appropriate rapport is maintained with customer to enable high quality service
delivery
 Opportunity to enhance the quality of service and products are taken wherever
possible
CONTENTS:
 Food and culture

 Exploration of food trends Past, present and future trend
 Communication standards in customer service
CONDITIONS:

 Company dress  Fax machine  Books, brochures,
 Computer with printer manuals
and internet connection
METHODOLOGIES:
 Lecture
 Demonstration
 Role-play
 Simulation
ASSESSMENT METHODS:
 Demonstration
 Observation

LO 4. HANDLE QUERIES THROUGH TELEPHONE, FAX MACHINE, INTERNET AND
EMAIL
 Use telephone, computer, fax machine, internet efficiently to determine customer

requirements
 Queries/ information are recorded in line with enterprise procedure
 Queries are acted upon promptly and correctly in line with enterprise procedure
CONTENTS:
 Uses of telephone, fax machine, internet and e-mail

 Telephone and electronic mail ethics
 Procedures in handling queries
CONDITIONS:

 Company dress  Fax machine  Books, brochures,
 Computer with printer manuals
and internet connection
METHODOLOGIES:
 Lecture
 Demonstration
 Role-play
 Simulation
ASSESSMENT METHODS:
 Demonstration
 Observation

CORE COMPETENCIES

UNIT OF COMPETENCY : PREPARE AND PRODUCE BAKERY PRODUCTS
MODULE TITLE : PREPARING AND PRODUCING BAKERY PRODUCTS
MODULE DESCRIPTOR : The module covers the knowledge, skills and attitude
required to be able to prepare and produce a range of high-
quality bakery products in commercial food production
environments and hospitality establishments
LO1. Prepare bakery products
LO2. Decorate and present bakery products
LO3. Store bakery products

LO1. PREPARE BAKERY PRODUCTS
1. Appropriate equipment are used according to required bakery products and

2. Ingredients are selected, measured and weighed according to recipe
requirements and established standards and procedures
3. Variety of bakery products are prepared according to standard mixing
procedures/formulation/recipes and desired product characteristics
4. Bakery products are baked according to techniques and appropriate conditions;
and enterprise requirement and standards
5. Required oven temperature is selected to bake goods in accordance with the
desired characteristics, standards recipe and specifications and enterprise
practices
CONTENTS:
Culinary and technical terms related to bakery products

Baking equipment
Specific baking ingredients and its substitution
Applied mathematical operations
Types, kinds and classification of bakery products
Mixing procedures/formulation/recipes and desired product characteristics of variety
bakery products
Baking techniques, appropriate conditions and enterprise requirements and
standards
Temperature ranges in baking bakery products
Occupational health and safety
CONDITIONS: Students/trainees must be provided with the following:
Personal Protective equipment

Small hand tools
Heavy duty equipments
Pans and pots
Measuring equipment
Set of knives
Calculator
CD’s, VHS
Hand-outs
METHODOLOGIES:
Lecture/discussion
Demonstration/application
Oral presentation
ASSESSMENT METHODS:

Oral questioning
Written examination
Observation
Demonstration (Projects)

LO2. DECORATE AND PRESENT BAKERY PRODUCTS
1. Required and appropriate fillings and coating/icing, glazes and decorations for
variety of bakery products are prepared in accordance with standard recipes,
enterprise standards and/or customer preferences
2. Bakery products are filled and decorated as 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. Bakery products are presented according to standards and procedures
CONTENTS:
Regular and special fillings and coating/icing, glazes and decorations

Decorative techniques and rules for garnishing
The tools and materials in decorating, finishing and presenting
Standards and procedures in decorating, finishing and presenting bakery products
OHS
CONDITIONS:
Students/trainees must be provided with the following:
Spatula
Parchment paper
Piping bag
Pastry brush
pastry bag
turntable
serrated knife
grater
Seeds and nuts, fresh and preserved/crystallized fruits
Ganache, fondants, flavored and colored sugar, butter creams
Savory fillings, jellies and glazes
METHODOLOGIES:
Lecture/discussion
Oral Presentation
ASSESSMENT METHODS:
Oral questioning
Written examination
Observation
Demonstration

LO3. STORE BAKERY PRODUCTS
1. Packaging materials are selected according to types, kinds and classification of

bakery products
2. Shelf-life of baked products are determined according to established standards
and procedures
3. Bakery products are stored according to established standards and procedures
4. Appropriate packaging are selected for the preservation of product freshness and
eating characteristics
CONTENTS:
Different kinds of packaging materials to be used

Shelf-life of bakery products
Standards and procedures in storing bakery products
Standards and procedures in packaging bakery products
OHS
CONDITIONS:
Storage area
Packaging and labeling materials
Bakery products
Containers
Display cabinet
Refrigerator
METHODOLOGIES:
Lecture/Discussion
Demonstration/Application
Actual Presentation
ASSESSMENT METHODS:
Oral questioning
Written examination
Direct observation
Demonstration

UNIT OF COMPETENCY : PREPARE AND PRODUCE PASTRY PRODUCTS
MODULE TITLE : PREPARING AND PRODUCING PASTRY PRODUCTS
required to be able to prepare and produce a range of high-
quality pastry products in commercial food production
environments and hospitality establishments
NOMINAL DURATION : __hours
LO1. Prepare pastry products
LO2. Decorate and present pastry products
LO3. Store pastry products

LO1. PREPARE PASTRY PRODUCTS
1. Ingredients required are selected, measures and weighed according to recipe or

production requirements and established standards and procedures
2. Variety of pastry products are prepared according to standard mixing
procedures/formulation/recipes and desired product characteristics
3. Appropriate equipment are used according to required pastry products and
4. Pastry products are baked according to techniques and appropriate conditions;
and enterprise requirements and standards
5. Required oven temperature are selected to bake goods in accordance with the
desired characteristics, standard recipe specifications and enterprise practices
CONTENTS:
Culinary and technical terms related to pastry products

Baking equipment
Ratio of ingredients required to produce a balance formula
Correct proportion control, yields, weights and sizes for profitability
Types, kinds and classification of pastry products
Mixing procedures/formulation/recipes and desired product characteristics of variety
pastry products
Baking techniques, appropriate conditions and enterprise requirements and
standards
Temperature ranges in baking pastry products
Occupational health and safety
Personal Protective Equipment

Commercial mixers and attachments
Cutting implements
Scales, measures
Bowls
Ovens
Molds, shapes and cutter
Baking sheets and containers
Various shapes and sizes of pans
Calculator
CD’s, VHS
Hand-outs
METHODOLOGIES:
Lecture/discussion
Oral presentation
ASSESSMENT METHODS:

Oral questioning
Written examination
Direct observation
Demonstration

LO2. DECORATE AND PRESENT PASTRY PRODUCTS
1. Required and appropriate fillings and coating/icing, glazes and decorations are
prepared for variety of pastry products according to standard recipes, enterprise
standards and/or customer preferences
2. Pastry products are filled and decorated as required and appropriate in
accordance with standard recipes and/or enterprise standards and customer
preferences
3. Pastry products are finished according to desired product characteristics
4. Baked pastry products are presented according to established standards and
procedures
CONTENTS:
Regular and special fillings and coating/icing, glazes and decorations

Decorative techniques and rules for garnishing
The tools and materials in decorating, finishing and presenting
Standards and procedures in decorating, finishing and presenting pastry products
OHS

Cutting implements
Scales, measures
Pastry brush
pastry bag
Bowls
ovens
Baking sheets and containers
Seeds and nuts, fresh and preserved/crystallized fruits
Ganache, fondants, flavored and colored sugar, butter creams
Savory fillings, jellies and glazes
Tuile
Flowers and leaves, herbs, biscuits
Chocolate powder, icings
METHODOLOGIES:
Lecture/discussion
Oral presentation
ASSESSMENT METHODS:
Oral questioning
Written examination
Direct observation
Demonstration
LO3. STORE PASTRY PRODUCTS

1. Packaging materials are selected according to types, kinds and classification of

pastry products
2. Shelf-life of baked pastry products are determined according to established
standards and procedures
3. Pastry products are stored according to established standards and procedures
4. Appropriate packaging are selected for the preservation of product freshness and
eating characteristics
CONTENTS:
Different kinds of packaging materials to be used

Shelf-life of pastry products
Standards and procedures in storing pastry products
Standards and procedures in packaging pastry products
OHS
CONDITIONS:
Storage area
Packaging and labeling materials
Bakery products
Containers
Display cabinet
Refrigerator
METHODOLOGIES:
Lecture/Discussion
Actual Presentation
ASSESSMENT METHODS:
Oral questioning
Written examination
Direct observation
Demonstration

UNIT OF COMPETENCY : PREPARE AND PRESENT GATEAUX, TORTES AND
CAKES
MODULE TITLE : PREPARING AND PRESENTING GATEAUX, TORTES

AND CAKES
MODULE DESCRIPTOR : The module covers the skills and knowledge required by
patissiers to produce, fill, decorate and present range of
specialized sponges and cakes, where finish, decoratioin
and presentation of high order is required.
LO1. Prepare sponge and cakes
LO2. Prepare and use fillings
LO3. Decorate cakes
LO4. Present cakes
LO5. Store cakes

LO1. PREPARE SPONGE AND CAKES
1. Ingredients are selected, measured and weighed according recipe requirements,

enterprise practices and customer practices
2. Required oven temperature is selected to bake goods in accordance with desired
characteristics, standard recipe specifications and enterprise practices
3. Sponges and cakes are prepared according to recipe specifications, techniques
and conditions and desired product characteristics
4. Appropriate equipment are used according to required pastry and bakery
products and standard operating procedures
5. Sponges and cakes are cooled according to established standards and
procedures
CONTENTS:
Culinary terms related to sponge and cakes

Main ingredients used for variety of sponge and cakes
Specific temperature used for different types of sponge and cakes
Classification of the different types of sponge and cakes
Mixing methods used for variety of sponge and cakes
Cooling temperature of sponge and cakes
Required equipment and materials for sponge and cakes
Recipe specifications, techniques and conditions and desired product characteristics
OHS
CONDITIONS:

Bake ware
Small hand tools
Large equipment
METHODOLOGIES:
Lecture/discussion
Actual presentation
ASSESSMENT METHODS:
Oral questioning
Written examination
Direct observation
Demonstration

LO2. PREPARE AND USE FILLINGS
1. Fillings are identified according to what specific cake it is appropriate

2. Filling are prepared and selected in accordance with required consistency and
appropriate flavors
3. Slice or layer sponge and cakes are filled and assembled according to standard
recipe specifications, enterprise practice and customer preference
4. Coatings and sidings are selected according to the product characteristics and
required recipe specifications
CONTENTS:
Identification of fillings appropriate in a specific cakes

Identification of the required consistency and appropriate flavor of fillings
Filling and assembling cakes according to the standard recipe specifications
Classification of coatings and sidings based on the required recipe specifications
and product characteristics
CONDITIONS:
Personal Protective Equipment

Spatulas, wooden spoons
Whisks, beaters
Graters, cutting implements
Scales, measures
Piping bags and attachments
Cake and sponge tins and moulds
Ovens
Creams, Mousse, Custard
Fruits, fresh and crystallized, fruit purees
Jams, nuts
CD’s, VHS
Hand-outs
METHODOLOGIES:
Lecture/discussion
Actual presentation
ASSESSMENT METHODS:
Oral questioning
Written examination
Direct observation
Demonstration

LO3. DECORATE CAKES
1. Sponge and cakes are decorated suited to the product and occasion and in the
accordance with standard recipes and enterprise practices
2. Suitable icings and decorations are used according to standard recipes and/or
enterprise standards and customer preferences
CONTENTS:
Identification of specific decorations appropriate for sponge and cakes

Identification of standard recipes of icings and decorations for sponge and cakes
CONDITIONS:
Decorative tools:
Spatula
Parchment paper
Piping bag
Pastry brush
Pastry bag
Turntable
Serrated knife
Grater
Glazes, jellies, chocolates, fresh and preserved/crystallized fruits, fruit purees, nuts,
colored/flavored sugar, fondants , butter cream, boiled icings
METHODOLOGIES:
Lecture/Discussion
Oral Presentation
ASSESSMENT METHODS:
Oral questioning
Written examination
Observation
Demonstration

LO4. PRESENT CAKES
1. Sponge and cakes are presented on accordance with customers expectations

and established standards and procedures
2. Equipment are selected and used in accordance with service requirements
3. Product freshness, appearances and eating qualities are maintained in
accordance with the established standards and procedures
4. Cakes are marked or cut portion-controlled to minimize wastage and in
accordance with the enterprise specifications and customer preferences
CONTENTS:
Selection and usage of equipment in accordance with service requirements

Identification of the product freshness, appearance, characteristics of prepared
cakes
Cutting portion-controlled to minimize the wastage of cake
CONDITIONS:
Stands
Packaging materials
Decorative materials and equipment
CD’s, VHS
Hand-outs
METHODOLOGIES:
Lecture/discussion
Oral presentation
ASSESSMENT METHODS:
Oral questioning
Written examination
Observation
Demonstration (Projects)

LO5. STORE CAKES
1. Cakes are stored in accordance with establishment’s standards and procedures

2. Storage methods are identified in accordance with a product specifications and
established standards and procedures
CONTENTS:
Standards and procedures of storing cake products

Storage methods for cakes
OHS
CONDITIONS:
Cutting materials
Packaging materials
Refrigerator
Airtight containers
Display cabinets or temperature controlled cabinets
CD’s, VHS
Hand-outs
METHODOLOGIES:
Lecture/discussion
Oral presentation
ASSESSMENT METHODS:
Oral questioning
Written examination
Observation
Demonstration

UNIT OF COMPETENCY : PREPARE AND DISPLAY PETITS FOURS
MODULE TITLE : PREPARING AND DISPLAYING PETITS FOURS
required to be able to prepare and display and service a wide
range of petits fours including petits four glaces, marzipan-
based petits fours and caramelized fruits and nuts served as
petits fours, to a level of high and consistent quality.
LO1. Prepare iced petits fours
LO2. Prepare fresh petits fours
LO3. Prepare marzipan petits fours
LO4. Prepare caramelized petits fours
LO5. Display petits fours
LO6. Store patits fours

LO1. PREPARE ICED PETITS FOURS
1. Sponges and bases are prepared, cut and assemble according to standard
recipes and enterprise requirements and practices.
2. Fillings are prepared with the required flavors and consistency.
3. Fondant icing is brought in accordance with the required temperature and
established standards operating procedures.
4. Decorations are designed and used in accordance with the establishment
standards and procedure.
CONTENTS:
Characteristics of classical and contemporary petits fours

Underlying principles in preparing petit fours
Types and kinds of sponge and bases
Different kinds of fillings
Procedure in making fondant icing
Decorations and designs
OHS
CONDITIONS:

Small hand tools
Measuring equipment
Set of knives
Rolling Pin
Decorative cutters
Molder
Pots and pans
CD’s, VHS
Hand-outs
METHODOLOGIES:
Lecture/discussion
Oral presentation
ASSESSMENT METHODS:
Oral questioning
Written examination
Observation
Demonstration

LO2. PREPARE FRESH PETITS FOURS
1. A selection of small choux paste shapes are baked and decorated in accordance
with established standards and procedures.
2. Baked sweet paste are prepared and blended in accordance with established
standards and procedures.
3. Fillings are prepared and used to the required flavors and consistency
4. Garnishes, glazes and finished are used in accordance with the established
standards and procedures.
CONTENTS
Kinds of small choux paste

Types of sweet paste and fillings
Different garnishes, glazes and finishes
Standards and operating procedures in preparing fresh petits fours
OHS
CONDITIONS:

Small hand tools
Measuring equipment
Bake wares
Pot and pans
Molder (tart)
Pastry brusher
Piping tube
Pastry bag
Set of knives
Decorative cutters
CD’s, VHS
Hand-outs
METHODOLOGIES:
Lecture/discussion
Oral presentation
ASSESSMENT METHODS:
Oral questioning
Written examination
Observation
Demonstration

LO3. PREPARE MARZIPAN PETITS FOURS
1. Marzipan petits fours are flavored and shaped to the required specifications and
enterprise standards
2. Coat marzipan fruits to preserve desired eating characteristics of and of required,
soften with egg whites, pipe into shapes are seal/brown with applied heat
according to enterprise practice.
CONTENTS:
flavor and shape specifications and enterprise standards of quality marzipan

Standards and operating procedures in coating marzipan fruits
OHS
CONDITIONS:

Small hand tools
Pans and pots
Measuring equipment
Piping tube
Set of knives
Molder
Rolling Pin
Decorative cutters
CD’s, VHS
Hand-outs
METHODOLOGIES:
Lecture/discussion
Oral presentation
ASSESSMENT METHODS:
Oral questioning
Written examination
Observation
Demonstration

LO4. PREPARE CARAMELIZED PETITS FOURS
1. Fresh fruits/fruit segments are selected to caramelized petits fours in accordance

with required specifications and enterprise standards
2. Petits fours are sandwiched with dried fruits or nuts or filled with flavored
marzipan and coated with pale-amber colored caramel according to
specifications and enterprise standards.
CONTENTS:
Specifications of fresh fruits needed to caramelized

Specifications of dried fruits needed.
Kinds of sugar to caramelized
CONDITIONS:

Small hand tools
Pans and pots
Measuring equipment
Set of knives
CD’s, VHS
Hand-outs
METHODOLOGIES:
Lecture/discussion
Oral presentation
ASSESSMENT METHODS:
Oral questioning
Written examination
Observation
Demonstration

LO5. DISPLAY PETITS FOURS
1. Appropriate receptacles are selected and prepared for display of petits fours
2. Petits fours are displayed creatively to enhance customer appeal.
CONTENTS:
Kinds and uses of receptacles for petits fours

Tips on how to display petit fours
Standards and procedures in displaying petits fours
OHS
CONDITIONS:

Small hand tools
Display stands / flat forms
Set of knives
Decorative cutters
CD’s, VHS
Hand-outs
METHODOLOGIES:
Lecture/discussion
Oral presentation
ASSESSMENT METHODS:
Oral questioning
Written examination
Observation
Demonstration

LO6. STORE PETITS FOURS
ASSESSMENT CRITERION:
1. Petits fours are stored in required temperatures and conditions to maintain

maximum eating qualities, appearance and freshness.
2. Petits fours are packaged in accordance with established standards and
procedures
CONTENTS:
Tips on storing petits fours

Temperature requirements in storing petits fours
Standards and procedures in storing and packaging petits fours
OHS
CONDITIONS:

Display cabinets or temperature controlled cabinets
Refrigerator
Packaging materials
CD’s, VHS
Hand-outs
METHODOLOGIES:
Lecture/discussion
Oral presentation
ASSESSMENT METHODS:
Oral questioning
Written examination
Observation
Demonstration

UNIT OF COMPETENCY : PRESENT DESSERTS
MODULE TITLE : PRESENTING DESSERTS
MODULE DESCRIPTOR :This unit covers the knowledge and skills in presenting the
various and specialized techniques of desserts presentation required by bakers and pastry
cooks (patissiers) in commercial food production environments and hospitality establishments.
LO1. Present and serve plated desserts
LO2. Plan, prepare and present dessert buffet selection or plating
LO3. Store and package desserts

LO1. Present and serve plated desserts
ASSESSMENT CRITERIA
1. Desserts are portioned and presented according to product items, occasion and
enterprise standards and procedures
2. Desserts are plated and decorated in accordance with enterprise standards and
procedures
CONTENTS:
 PRESENT PLATED DESSERTS
CONDITIONS:
1.1 Desserts are portioned and presented according to product items, occasion and
1.2 Desserts are plated and decorated in accordance with enterprise standards and
procedures
1.1 Puddings, pies, tarts, flans, fritters
1.2 Custards, creams
1.3 Fruits, fresh and processed
1.4 Charlotte, bavarois, mousse, soufflé, sabayon
1.5 Meringues, crepes, sweet omelettes
1.6 Sorbet, ice cream, bombe, parfait
1.7 Muffins, shortcakes
1.8 Doughnuts, fritters, pancakes and waffles
1.9 Cakes and sponges such as swiss roll, pound cakes, etc.
1.10 Marzipan
1 Commercial mixers and attachments
3.2 Whisks
3.3 Beaters
3.4 Spatulas
3.5 Wooden spoons
3.6 Cutting implements for nuts and fruits
3.7 Graters
3.8 Scales,
3.9 Measures
3.10 Bowl cutters
3.11 Piping bags and attachments
3.12 Ovens
3.13 Cake and sponge tins and moulds
METHODOLOGIES:
Lecture/discussion
Oral presentation
ASSESSMENT METHODS:
Oral questioning
Written examination
Observation
Demonstration
LO2. Plan, prepare and present dessert buffet selection or plating
ASSESSMENT CRITERIA
1. Dessert buffet services are planned and utilized according to available facilities,
equipment and customer/enterprise requirements
2. Variety of desserts are prepared and arranged in accordance with enterprise
standards and procedures
CONTENTS:
 Plan Dessert Display
CONDITIONS:
procedures
1.20 Marzipan
3.2 Whisks
3.3 Beaters
3.4 Spatulas
3.5 Wooden spoons
3.7 Graters
3.8 Scales,
3.9 Measures
3.10 Bowl cutters
3.12 Ovens
METHODOLOGIES:
Lecture/discussion
Oral presentation
ASSESSMENT METHODS:
Oral questioning
Written examination
Observation
Demonstration
LO3. Store and package desserts
ASSESSMENT CRITERIA
1. Desserts are stored in accordance with the required temperature and customer’s
specifications.
2. Desserts are packaged in accordance with established standards and procedures
CONTENTS:
 PRESENT DESSERT DISPLAY
CONDITIONS:
procedures
1.30 Marzipan
3.2 Whisks
3.3 Beaters
3.4 Spatulas
3.5 Wooden spoons
3.7 Graters
3.8 Scales,
3.9 Measures
3.10 Bowl cutters
3.12 Ovens
METHODOLOGIES:
Lecture/discussion
Oral presentation
ASSESSMENT METHODS:
Oral questioning
Written examination
Observation
Demonstration
What is Competency-Based Curriculum (CBC)
 A competency-based curriculum is a framework or guide for the

subsequent detailed development of competencies, associated
methodologies, training and assessment resources.
 The CBC specifies the outcomes which are consistent with the
requirements of the workplace as agreed through the industry or
community consultations.
 CBC can be developed immediately when competency standards

exist.
 When competency standards do not exist, curriculum developers

need to clearly define the learning outcomes to be attained. The
standard of performance required must be appropriate to industry
and occupational needs through the industry/enterprise or
specified client group consultations.
These materials are available in both printed and electronic copies.
For more information please contact:

Technical Education and Skills Development Authority (TESDA)
Telephone Nos.: 893-8281, 817-4076 to 82 loc. 611, 630, 631 and
635 or visit our website: www.tesda.gov.ph or the TESDA Regional or
Provincial Office nearest you.

CBC - Bread and Pastry Production

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COMPETENCYBASE

BREAD AND PASTRY PRODUCTION NC II

COURSE TITLE : BREAD AND PASTRY PRODUCTION NC II

NOMINAL DURATION : 141 hours

Trainees or students should posses the following requirements:

 Can communicate in basic English either oral and written;

1. Prepare bakery products

CBC Bread and Pastry Production NC II -1-

CBC Bread and Pastry Production NC II -2-

CBC Bread and Pastry Production NC II -3-

CBC Bread and Pastry Production NC II -4-

CBC Bread and Pastry Production NC II -5-

TOOLS EQUIPMENT MATERIALS

CBC Bread and Pastry Production NC II -6-

CBC Bread and Pastry Production NC II -7-

CBC Bread and Pastry Production NC II -8-

BREAD AND PASTRY PRODUCTION NC II

MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATIONS

NOMINAL DURATION : 4 hours

PREREQUISITE Receive and Respond to workplace Communication. (NCI)

SUMMARY OF LEARNING OUTCOMES:

LO1. Obtain and convey workplace information

LO2. Complete relevant work related documents.

LO3. Participate in workplace meeting and discussion.

CBC Bread and Pastry Production NC II - 10 -

1. Specific relevant information is accessed from appropriate sources.

The students/ trainees must be provided with the following:

Writing materials (pen & paper)

CBC Bread and Pastry Production NC II - 11 -

1. Team meetings are attended on time.

The students/trainees must be provided with the following:

L03. COMPLETE RELEVANT WORK RELATED DOCUMENTS.

1. Ranges of forms relating to conditions of employment are completed accurately and

The students/trainees must be provided with the following:

UNIT OF COMPETENCY : WORK IN A TEAM ENVIRONMENT

NOMINAL DURATION : 4 hours

PREREQUISITE : TEAMWORK (NC I)

SUMMARY OF LEARNING OUTCOMES:

LO1. Describe team role and scope

LO2. Identify own role and responsibility within team

LO3. Work as a team member.

CBC Bread and Pastry Production NC II - 14 -

The students/ trainees must be provided with the following:

CBC Bread and Pastry Production NC II - 15 -

Relationship within a team.

The students / trainees must be provided with the following:

CBC Bread and Pastry Production NC II - 16 -

 Effective and appropriate forms of communications used and interactions undertaken

Request or provide assistance so that work activities can be completed

The students / trainees must be provided with the following:

CBC Bread and Pastry Production NC II - 17 -

MODULE TITLE : PRACTICING CAREER PROFESSIONALISM

NOMINAL DURATION : 5 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to:

LO1. Integrate personal objectives with organizational goals

LO2. Set and meet work priorities

LO3. Maintain professional growth and development

CBC Bread and Pastry Production NC II - 18 -

1. Personal growth and work plans towards improving the

Personal Development-Social Aspects: Intra and Interpersonal Development

The students/ trainees must be provided with the following: