COURSE DESIGN COURSE TITLE NOMINAL DURATION : BAKING/PASTRY PRODUCTION : 250 Hrs.

COURSE DESCRIPTION : QUALIFICATION LEVEL : NC II This course designed to enhance the knowledge, skills and attitudes of a person to attain a clean equipment, tolls and utensils and prepare, portion and plate pastries, breads and other desserts items to guest in hotels, motels, restaurants, clubs, canteens, resorts and luxury lines/cruises and other related operations COURSE OUTCOMES :

Upon completion of the course, the trainees/students must be able to:

1. Obtain and convey workplace information 2. Complete relevant work related documents. 3. Participate in workplace meeting and discussion. 4. Describe and identify team role and responsibility in a team. 5. Describe work as a team. 6. Integrate personal objectives with organizational goals 7. Set and meet work priorities 8. Maintain professional growth and development 9. Identity hazards and risks 10. Evaluate hazards and risks 11. Control hazards and risks 12. Maintain occupational health and safety awareness 13. Practice workplace safety, security and hygiene systems, processes and operation 14. Responds appropriately to faults, problems and emergency situations 15. 5s in workplace 16. Environmental protection awareness 17. Practice personal grooming and hygiene 18. Practice safe and hygienic handling, storage and disposal of food, beverage, and materials 19. Identify and respond to hygienic risk 20. Cleaning and disinfectant 21. identify and access key resources of information on the industry

22. access , apply and share industry information 23. update continuously relevant industry knowledge 24. Plan and prepare the task to be undertaken 25. Input data into the computer 26. Access information using computer 27. Produce output data using computer system 28. Maintain computer equipment and system 29. Apply effective verbal and non-verbal communication skills to respond to customer needs. 30. Provide prompt and quality service to customer 31. Handle queries through telephone, fax machine, internet and e-mail 32. Handle customer complaints, evaluation and recommendations 33. Prepare pastry and bakery products 34. Decorate and present pastry and bakery products 35. Store bakery products 36. Prepare cakes 37. Prepare and use fillings 38. Decorate cakes 39. Present cakes 40. Store cakes 41. Presents and serve plated desserts. 42. Plans prepare and conduct a dessert trolley and presentation. 43. Store and package desserts 44. Prepare ice petits fours 45. Prepare fresh petits fours 46. Prepare marzipan petits fours 47. Prepare caramelized petits fours 48. Display petits fours 49. Store patits fours

ENTRY REQUIREMENTS : Trainees or students should posses the following requirements: Can communicate oral in written Physically and mentally fit With good moral character; and Can perform basic mathematical computation

Course Structure Unit Of Competency Basics 1. Participate In 1.1 Participating In Workplace Communication 1.1.1 Obtain And Convey Workplace Information 1.1.2 Participate In Workplace Meeting And Discussion 1.1.3 Complete Relevant Work-Related Document 2. Work In A 2.1 Working In A Team 2.1.2 2.1.1 Describe And Identify Team Role And Responsibility Identify Own Role And Responsibility In A Team 3. Practice 3.1 Practicing Career Professional 3.1.2 3.1.3 3.1.1 Integrate Personal Objectives With Organizational Goals Set And Meet Work Priorities Maintain Professional Growth And Development. 4. Practice 4.1 Practicing Occupational Hand Safety 4.1.1 Risks 4.1.2 Evaluate Hazards Identify Hazards And 4 6 4 Workplace Communication Module Title Module Contents No. Of Hours 4

Team

Career Professionalism

Occupational Hand Safety

Procedures

Procedures

And Risks 4.1.3 Risks 4.1.4 Maintain Occupational Health And Safety Awareness Control Hazards And

Common 1. Develop And Updated Industry Knowledge 2. Observe Workplace Hygiene Procedures 3. Perform Computer Operations 1. Developing And Updating Industry Knowledge 2. Observing Workplace Hygiene Procedures 3.1 Performing Computer Operations 1.1.1 Seek Information On The Industry 1.1.2 Update Industry Knowledge 2.1.1 Follow Hygienic Procedures 2.1.2 Identify And Present Hygienic Risks 3.1.1 Plan And Prepare For Task To Be Undertaken 3.1.2 Input Data Into Computer 3.1.3 Access Information Using Computer 3.1.4 Produce Output Data Using Computer System 3.2 Maintaining Computer Equipment And System 3.2.1 Plan And Prepare For Maintenance 3.2.2 Maintain 40 10 10

Computer Equipment System 4. Perform Workplace And Safety Practices 4.1 Performing Workplace And Safety Practices 3.2.3 System 4.1.1 Follow Workplace And Safety Practices 4.1.2 Deal With Emergency Situation 4.1.3 Maintain Safe 5. Provide Effective Customer Service 5.1 Providing Effective Customer Service 5.1.1 Greet Customer 5.1.2 Deliver Service To Customer 5.1.3 Identify Customer Needs 5.1.4 Handle Queries Through Telephone, Fax Machine, Internet 5.1.5 Handle Complains, Evaluation And Recommendation CORE
1. Prepare

Inspect

10

And Test Computer

Personal Preventive Standards

15

1.1 Preparing Pastry And Bakery Products

1.1.1 Baking

Different

15

Pastry And Bakery Products

Terminologies 1.1.2 Baking

Equipment 1.1.3 Specific Baking Ingredients And Its Substitution 1.1.4 Applied Mathematical Operations 1.1.5 Types, Kinds And Classification Baking Products 1.1.6 Dough 1.1.7
2. Decorate And

Technique

s For Batter And Temperatu 20 Occupation

re Ranges In Baking 2. Decorate And Present Pastry And Bakery Product

2.1.1 Decorative

Product 1.1.8 al Health And Safety

Present Pastry And Bakery Product

Techniques And Rules For Garnishing

2.1.2 The Tools In

Decorating
2.1.3 Tips How To Present

Finished Baked Products

3. Store Bakery

3. Store Bakery

2.1.4 Standard And

Products

Procedure In Pastry And Yeast Goods

3.1.1 Different Kinds Of Packaging Materials To Be Used 3.1.2 Shelf-Life Of Pastries And Other Baked Products Based On The Standard And Procedure 3.1.3 Standards And
4. Prepare

4. Preparing Cakes

Procedures Of Bakery Products 3.1.4 Ohs

4.1.1

20

Cakes

Culinary Terms Related To Cakes Identify The Main Ingredients Used For Cakes

4.1.2

4.1.3

Identify The Specific Temperature Used For Different Type Of Cakes

4.1.4

Classify The Different Types Of Cake Enumerate The Mixing Method Used For Shortened Cakes And Foam Type Cakes

4.1.5

4.1.6

Identify The Cooling

Temperature Of Cakes
4.1.7

Different Equipments In Baking Baking Conditions And Temperature 5

4.1.8 5. Prepare And

5. Preparing And Use Fillings

Use Fillings

5.1.1

Identify The Fillings Appropriate In A Specific Cakes

5.1.2

Identify The Consistency And Appropriate Flavor Of Fillings

5.1.3

Identify How To Fill And Assembly Cakes According To The Standard Recipe Specification

5.1.4 6. Decorate

Classify Coating And Siding Based On The Required Recipe Specification 10

6. Decorating Cakes

Cakes

6.1.1

Identify The Specific Decoration Appropriate For The Cake

7. Present

7. Presenting Cakes

6.1.2

Identify The Standard Recipes Of Icing And Decorations

Cakes

7.1.1

Identify The Equipment Selected And Used In Accordance With Service Requirement

7.1.2

Identify The Product Freshness, Appearance, Characteristics Of Prepared Cakes

8. Store Cakes

8. Storing Cake

7.1.3

Familiarize The CuttingPortion To Minimize The Wastage Of Cake

8.1.1 Enumerate The Standards And Procedure Of Storing Cake Products

9. Presents And

9. Presenting And Serving Plated Desserts

8.1.2 Identify The Storage Method For Cakes 8.1.3 OHS

9.1.1

Serve Plated Desserts.

Portion Control And Presentation Of Dessert Steps In Plating And Decorating Dessert 3

9.1.2 10. Prepare And

10. Preparing And Conducting Dessert Trolley And Presentation

Conduct A Dessert Trolley And Presentation

10.1.1 Trolley Services In

Preparation And Presentation Of Dessert

11. Store And

11. Storing And Packaging Desserts

10.1.2 Diagram Presentation

Package Desserts

On How To Arrange And Prepare Variety Of Dessert 11.1.1 Temperature Range In

12. Prepare Ice

12. Preparing Ice Petits Fours

Storing Dessert 11.1.2 Packaging Design Techniques 12.1.1 Characteristics Of Classical And Contemporary Petits Four 12.1.2 Underlying Principles In Making Petit Fours 12.1.3 Types And Kinds Of Sponge And Bases 12.1.4 Different Kinds Of Fillings

15

Petits Fours

13. Prepare

13. Preparing Fresh Petits Fours

12.1.5 Procedure In Making Fondant Icing 12.1.6 Decors And Designs 1.1.1Identify The Kinds Of Small Choux Paste 1.1.2Types Of Sweet Paste

10

Fresh Petits Fours

14. Prepare

14. Preparing Marzipan Petits Fours

And Fillings 1.1.3Different Garnishes, Glazes And Finishes 14.1.1 Specify Flavor And

15

Marzipan Petits Fours

10

15. Prepare

15. Preparing Caramelized Petits Fours

Shape Quality Marzipan 14.1.2 Tips On Coating Marzipan Fruits 15.1.1 Identify The Specification Of Fresh Fruits Needed To Caramelized 15.1.2 Identify The Specification Of Dried Fruits Needed

Caramelized Petits Fours

16. Display Petits

16. Displaying Petits Fours 15.1.3 Identify The Kinds Of Sugar To Caramelized 16.1.1 Identify The Kinds Of Receptacles For Petits Four

Fours

17. Store Petits

17. Storing Petits Fours 16.1.2 Tips On How To Display Petit Fours Tips on storing petits fours Identify the proper temperature needed

Fours

11

COMPETENCY ANALYSIS Units of competency Basic 1. Participate In Workplace Communication 2. Work In A Team 3. Practice Career Professionalism 4. Practice Occupational Hand Safety Procedures Common 1. Develop And Updated Industry Knowledge 2. Observe Workplace Hygiene Procedure 3. Perform Computer Operations 4. Perform Workplace And Safety Practices 5. Provide Effective Customer Service CORE 1. Prepare Pastry And Bakery Products 2. Decorate And Present Pastry And Bakery Product 3. Store Bakery Products 12 1 1 1 6 1 2 1 1 4 No. of Modules TOTAL

1 1 1

1 1 1

4. Prepare Cake 5. Prepare And Use Fillings 6. Decorate Cakes 7. Present Cakes 8. Store Cakes 9. Presents And Serve Plated Desserts. 10. Prepare And Conduct A Dessert Trolley And Presentation 11. Store And Package Desserts 12. Prepare Ice Petits Fours 13. Prepare Fresh Petits Fours 14. Prepare Marzipan Petits Fours 15. Prepare Caramelized Petits Fours 16. Display Petits Fours 17. Store Petits Fours

1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 17

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RESOURCES: TOOLS ITEM Thermometer Small Hand Tools Set of Knives Set of Decorative Tools/Cutters Spatula Parchment Paper Piping Bag Pastry Brush Serrated Knife Grater Set of Cutting Tools Rolling Pin Moulds Piping Tube Pastry bag EQUIPMENT ITEM Trolley Heavy Duty Equipment Pans and Pots Measuring Devices Bake ware China ware Temperature Controlled Cabinet Refrigerator s Chillers Freezers Large Equipment Stands Personal Protective Equipment Display Cabinet/Stands Turn table Storage Area Flat Forms MATERIALS ITEM Hand- outs Packaging Materials Calculator CDs VHS Decors Cutter Pencil Paper Scissors Folder Masking Tape Pentel Pen Fastener Puncher Envelop

ASSESSMENT METHODS:

14

Oral-recitation Written examination Observation Demonstration (Projects Demonstration (Practical Skills)

COURSE DELIVERY: 1. 2. 3. 4. Modular Demonstration Lecture Discussion

TRAINERS QUALIFICATION: Must be a holder of Bakery-Pastry Production NC II Must have undergone training on TM II Must have at least one year job/industry experience or any bakery related work Must pass the required government examination Must be computer literate Physically and mentally fit

ACKNOWLEDGEMENT We wish to express our appreciation and with particular thanks to the following developed and facilitators of Competency-Based Curriculum Exemplar in Baking/Pastry Production NC II. Developer 1. 2. 3. 4. 5. Rhikie Rose P. Maranan Jane G. Bisa Chewy Uson Cleo P. Diomampo Karaupaula L. Diones Resource Person:

15

1. Clodualdo Paiton Facilitator: 1. 2. 3. 4. Gerardo Mercado Famy Pepito Rolando de la Torre ANWAR GERON The management and staff of the Qualification Standard Office and Region IV-A : COMMUNICATIONS PARTICIPATE IN WORKPLACE COMMUNICATION PARTICIPATING IN WORKPLACE COMMUNICATION This module covers the knowledge, skills and attitudes required to obtain, interpret and convey information in response to workplace requirements. 4 hours NC II Receive and Respond to workplace Communication. (NC I)

BASIC COMPETENCY

UNIT OF COMPETENCY : MODULE TITLE :

MODULE DESCRIPTOR :

SUGGESTED DURATION : QUALIFICATION LEVEL : PREREQUISITE :

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module the students/ trainees will be able to: LO 1. Obtain and convey workplace information LO 2. Complete relevant work related documents. LO 3. Participate in workplace meeting and discussion.

16

LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION. ASSESSMENT CRITERIA: 1. 2. 3. 4. 5. 6. 7. CONTENTS: 1. 2. 3. Parts of speech Sentence construction Effective communication Specific relevant information is accessed from appropriate sources. Effective questioning, active listening and speaking skills are used to gather and convey information. Appropriate medium is used to transfer information and ideas. Appropriate non-verbal communication is used. Appropriate lines of communication with superiors and colleagues are identified and followed. Defined workplace procedures for the location and storage of information are used. Personal interaction is carried out clearly and concisely.

CONDITIONS: The students/ trainees must be provided with the following: 1. 2. 3. Writing materials (pen & paper) References (books) Manuals

METHODOLOGIES: 1. 2. 3. 4. Group discussion Interaction Lecture Reportorial

ASSESSMENT METHODS: 1. 2. 3. Written test Practical/performance test Interview

17

L02. COMPLETE RELEVANT WORK RELATED DOCUMENTS. ASSESSMENT CRTERIA: 1. 2. 3. 4. 5. CONTENTS: 1. 2. 3. Basic mathematics Technical writing Types of forms Ranges of forms relating to conditions of employment are completed accurately and legibly. Workplace data is recorded on standard workplace forms and documents. Basic mathematical process are used for routine calculations. Errors in recording information on forms! documents are identified and rectified. Reporting requirements to superior are completed according to enterprise guidelines.

CONDITIONS: The students/trainees must be provided with the following: 1. 2. 3. 4. Paper Pencils/ball pen Reference books Manuals

METHODOLOGIES: 1. 2. 3. Group discussion Interaction Lecture

ASSESSMENT METHODS: 1. 2. Written test Practical/performance test 3. Interview

18

LO3. PARTICIPATE IN WORKPLACE MEETINGS AND DISCUSSIONS ASSESSMENT CRITERIA: 1. 2. 3. 4. 5. 6. CONTENTS: 1. 2. 3. Sentence construction Technical writing Recording information Team meetings are attended on time. Own opinions are clearly expressed and those of others are listened to without interruption. Meeting inputs are consistent with the meeting purpose and established protocols. Workplace interaction are conducted in a courteous manner appropriate to cultural background and authority in the enterprise procedures. Questions about simple routine workplace procedures and matters concerning conditions of employment are asked and responded. Meeting outcomes are interpreted and implemented.

CONDITIONS: The students/trainees must be provided with the following: 1. 2. 3. 4. Paper Pencils/ball pen References (books) Manuals

METHODOLOGIES: 1. 2. 3. Group discussions Interaction Lecture

ASSESSMENT METHODS: 1. 2. 3. Written test Practical/performance test Interview

19

BASIC COMPETENCY

TEAM WORK WORK IN A TEAM ENVIRONMENT WORKING IN A TEAM ENVIRONMENT This module covers the knowledge, skills, and attitudes required to relate in a work based environment. 4 hours NC II TEAMWORK (NC I)

UNIT OF COMPETENCY : MODULE TITLE :

MODULE DESCRIPTOR :

SUGGESTED DURATION : QUALIFICATION LEVEL : PREREQUISITE :

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the students/ trainees will be able to: LO1. Describe and identify team role and responsibility in a team. LO2. Describe work as a team.

20

LO 1. DESCRIBE AND IDENTIFY TEAM ROLE AND RESPONSIBILITY IN A TEAM. ASSESSMENT CRITERIA: 1. 2. 3. 4. 5. CONTENTS: 1. 2. 3. 4. Team role. Relationship and responsibilities Role and responsibilities with team environment. Relationship within a team. Role and objective of the team is identified. Team parameters, relationships and responsibilities are identified. Individual role and responsibilities within team environment are identified. Roles and responsibilities of other team members are identified and recognized. Reporting relationships within team and external to team are identified.

CONDITIONS: The students/ trainees must be provided with the following: 1. 2. 3. 4. 5. Standard operating procedure (SOP) of workplace Job procedures Client/supplier instructions Quality standards Organizational or external personnel

METHODOLOGIES: 1. 2. 3. Group discussion/interaction Case studies Simulation

ASSESSMENT METHODS: 1. 2. 3. 4. Written test Observation Simulation Role playing

21

LO2. DESCRIBE WORK AS A TEAM MEMBER ASSESSMENT CRITERIA: 1. 2. 3. 4. CONTENTS: 1. 2. 3. Communication process Team structure/team roles Group planning and decision making Appropriate forms of communication and interactions are undertaken. Appropriate contributions to complement team activities and objectives were made. Reporting using standard operating procedures followed. Development of team work plans based from role team were contributed.

CONDITIONS: The students/trainees must be provided with the following: 1. 2. 3. SOP of workplace Job procedures Organization or external personnel

METHODOLOGIES: 1. 2. 3. Group discussion/interaction Case studies Simulation

ASSESSMENT METHODS: 1. 2. 3. Observation of work activities Observation through simulation or role play Case studies and scenarios.

22

UNIT OF COMPETENCY : MODULE TITLE :

PRACTICE CAREER PROFESSIONALISM PRACTICING CAREER PROFESSIONALISM This module covers the knowledge, skills and attitudes in promoting career growth and advancement, specifically, to integrate personal objectives with organizational goals set and meet work priorities and maintain professional growth and development. 6 hours NC II none

MODULE DESCRIPTOR :

NOMINAL DURATION CERTIFICATE LEVEL PREREQUISITE

: : :

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

23

LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS ASSESSMENT CRITERIA: 1. 2. 3. 4. 5. CONTENTS: 1. 2. 3. 4. Personal development-social aspects: intra and interpersonal development Organizational goals Personal hygiene and practices Code of ethics Personal growth and work plans towards improving the qualifications set for professionalism are evident. Intra and interpersonal relationship in the course of managing oneself based on performance evaluation is maintained. Commitment to the organization and its goal is demonstrated in the performance of duties. Practice of appropriate personal hygiene is observed. Job targets within key result areas are attained.

CONDITIONS: The students/ trainees must be provided with the following: 1. 2. 3. 4. 5. Workplace Code of ethics Organizational goals Hand outs and Personal development-social aspects CDs, VHS tapes, transparencies

METHODOLOGIES: 1. 2. 3. 4. Interactive -lecture Simulation Demonstration Self paced instruction

ASSESSMENT METHODS: 1. 2. 3. Role play Interview Written examination

24

LO2. SET AND MEET WORK PRIORITIES ASSESSMENT CRITERIA: 1. 2. 3. 4. CONTENTS: 1. 2. 3. Organizational Key Result Areas (KRA) Work values and ethical standards Company policies on the use and maintenance of equipment Competing demands to achieve personal, team and organizational goals and objectives are prioritized. Resources are utilized efficiently and effectively to manage work priorities and commitments. Practices and economic use and maintenance of equipment and facilities are followed as per established procedures. Job targets within key result areas are attained.

CONDITIONS: The students/ trainees must be provided with the following 1. Hand outs on Organizational KRA Work values and ethics Company policies and standards Sample job targets Learning guides CDs, VHS tapes, transparencies

2. 3.

METHODOLOGIES: 1. 2. 3. 3. Interactive lecture Group discussion Structured activity Demonstration

ASSESSMENT METHODS: 1. 2. 3. Role play Interview Written examination

25

LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT ASSESSMENT CRITERIA: 1. 2. 3. 4. CONTENTS: 1. 2. 3. 4. Qualification standards Gender and development (GAD) sensitivity Professionalism in the workplace List of professional licenses Training and career opportunities relevant to the job requirements are identified and availed. Licenses and/or certifications according to the requirements of the qualifications are acquired and maintained Fundamental rights at work including gender sensitivity are manifested/ observed Training and career opportunities based on the requirements of industry are completed and updated.

CONDITIONS: The students/trainees must be provided with the following 1. 2. 3. 4. Quality standards GAD handouts CDs, VHS tapes on professionalism in the workplace Professional licenses samples

METHODOLOGIES: 1. 2. 3. 4. Interactive lecture Film viewing Role play/simulation Group discussion

ASSESSMENT METHODS: 1. 2. 3. 4. Demonstration Interview Written examination Portfolio assessment

26

UNIT OF COMPETENCY : MODULE TITLE :

PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES PRACTICING OCCUPATIONAL HEALTH AND SAFETY PROCEDURES This module covers the knowledge, skills and attitudes required to comply with the regulatory and organizational requirements for occupational health and safety such as identifying, evaluating and maintaining occupational health and safety (OHS) awareness. 4 hours NC II none

MODULE DESCRIPTOR :

NOMINAL DURATION CERTIFICATE LEVEL PREREQUISITE

: : :

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO1. Identity hazards and risks LO2. Evaluate hazards and risks LO3. Control hazards and risks LO4. Maintain occupational health and safety awareness

27

LO1. IDENTIFY HAZARDS AND RISKS ASSESSMENT CRITERIA: 1. 2. 3. CONTENTS: 1. 2. 3. 4. Hazards and risks identification and control Organizational safety and health protocol Threshold limit value (TLV) OHS indicators Workplace hazards and risks are identified and clearly explained. Hazards/risks and its corresponding indicators are identified in with the company procedures. Contingency measures are recognized and established in accordance with organizational procedures.

CONDITIONS: The students/ trainees must be provided with the following: 1. 2. 3. 4. Workplace Personal protective equipment (PPE) Learning guides Hand-outs Organizational safety and health protocol OHS indicators Threshold limit value Hazards/risk identification and control CDs, VHS tapes, transparencies

5.

METHODOLOGIES: 1. 2. 3. 4. Interactive -lecture Simulation Symposium Group dynamics

ASSESSMENT METHODS: 1. 2. 3. 4. Situation analysis Interview Practical examination Written examination

28

LO2. EVALUATE HAZARDS AND RISKS ASSESSMENT CRITERIA: 1. 2. 3. CONTENTS: 1. 2. 3. 4. 5. TLV table Philippine OHS standards Effects of hazards in the workplace Ergonomics EGG Regulations Terms of maximum tolerable limits are identified based on threshold limit values (TLV) Effects of hazards are determined. OHS issues and concerns are identified in accordance with workplace requirements and relevant workplace OHS legislation.

CONDITIONS: The students/trainees must be provided with the following 1. Hand outs on Philippine OHS standards Effects of hazards in the workplace Ergonomics EGG regulations TLV table CDs, VHS tapes, transparencies

2. 3.

METHODOLOGIES: 1. 2. 3. 4. 5. Interactive lecture Situation analysis Symposium Film viewing Group dynamics

ASSESSMENT METHODS: 1. 2. 3. Interview Written examination Simulation

29

LO3. CONTROL HAZARDS AND RISKS ASSESSMENT CRITERIA: 1. 2. 3. 4. OHS procedures for controlling hazards and risk are strictly followed. Procedures in dealing with workplace accidents, fire and emergencies are followed in accordance with the organizations OHS policies. Personal protective equipment (PPE) is correctly used in accordance with organizations OHS procedures and practices. Procedures in providing appropriate assistance in the event of workplace emergencies are identified in line with the established organizational protocol.

CONTENTS: 1. Safety regulations Clean air act Electrical and fire safety code Waste management Disaster preparedness and management Contingency measures and procedures

2.

CONDITIONS: The students/trainees must be provided with the following: 1. Hand outs 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 CDs, VHS tapes, transparencies

2. 3. 4.

METHODOLOGIES: 1. 2. 3. 4. 5. Interactive lecture Symposium Film viewing Group dynamics Self-paced instruction

30

ASSESSMENT METHODS: 1. 2. 3. 4. Written examination Interview Case/situation analysis Simulation

31

LO4. MAINTAIN OCCUPATIONAL HEALTH AND SAFETY AWARENESS ASSESSMENT CRITERIA: 1. 2. 3. CONTENTS: 1. 2. Operational health and safety procedure, practices and regulations Emergency-related drills and training Procedures in emergency related drill are strictly followed in line with the established organization guidelines and procedures. OHS personal records are filled up in accordance with workplace requirements. PPE are maintained in line with organization guidelines and procedures.

CONDITIONS: The students/trainees must be provided with the following 1. 2. 3. 4. 5. Workplace PPE OHS personal records CDs, VHS tapes, transparencies Health record

METHODOLOGIES: 1. 2. 3. 4. 5. Interactive lecture Simulation Symposium Film viewing Group dynamics

ASSESSMENT METHODS: 1. 2. 3. 4. Demonstration Interview Written examination Portfolio assessment

32

UNIT OF COMPETENCY MODULE TITLE MODULE DESCRIPTOR

: : :

DEVELOP AND UPDATE INDUSTRY KNOWLEDGE DEVELOPING AND UPDATING INDUSTRY KNOWLEDGE This unit deals with the knowledge, and skills required to access, increase and update industry knowledge. It included seeking information on the industry and updating industry knowledge. 10 hours NC II 10 hours

NOMINAL DURATION CERTIFICATE LEVEL PREREQUISITE

: : :

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO 1: Seek information on the industry. LO 2: Update industry knowledge.

33

LO1

SEEK INFORMATION ON THE INDUSTRY.

ASSESSMENT CRITERIA: 1. 2. 3. 4. Sources of information on the industry are correctly identified and accessed. Information to assist effective work performance is obtained in line with job requirements. Specific information on sector of work is accessed and updated. Industry information is correctly applied to day-to-day work activities.

CONTENTS: Information sources. Information to assist effective work performance CONDITIONS: Students/trainees must be provided with the following: Sources of information on the industry. Industry knowledge.

METHODOLOGY: 1. Lecture/ demonstration 2. Self-paced instruction 3. Group discussion 4. Film showing ASSESSMENT METHOD: 1. Interview/questioning. 2. Practical demonstration. 3. Portfolio of industry information related to trainees work.

34

LO2

UPDATE INDUSTRY KNOWLEDGE.

ASSESSMENT CRITERIA: 1. 2. Informal and/or formal research is used to update general knowledge of the industry. Updated knowledge is shared with customers and colleagues as appropriate and incorporated into day-to-day working activities.

CONTENTS: Information sources. Information to assist effective work performance CONDITIONS: Students/trainees must be provided with the following: Sources of information on the industry. Industry knowledge.

METHODOLOGY: Lecture/ demonstration Self-paced instruction Group discussion Film showing ASSESSMENT METHOD: Interview/questioning. Practical demonstration. Portfolio of industry information related to trainees work.

35

UNIT OF COMPETENCY MODULE TITLE MODULE DESCRIPTOR

: : :

OBSERVE WORKPLACE HYGIENIC PROCEDURES OBSERVING WORKPLACE HYGIENIC PROCEDURES This unit deals with the knowledge, skills and attitudes in observing workplace hygienic procedures. It also includes following hygienic procedures and identifying and preventing hygienic risks. 10 hours NC II Basic Competencies

NOMINAL DURATION CERTIFICATE LEVEL PREREQUISITE

: : :

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO 1: Follow hygienic procedures. LO 2: Identify and prevent hygienic risks.

36

LO1

FOLLOW HYGIENIC PROCEDURES.

ASSESSMENT CRITERIA: 1. 2. Workplace hygienic 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: Personal grooming and hygiene. Typical hygienic and control procedures in the hospitality and tourism industries. Overview of legislation and regulation in relation to food handling, personal and general hygiene. CONDITIONS: Students/trainees must be provided with the following: Sources of information on the industry. Industry knowledge.

METHODOLOGY: Lecture/ demonstration Self-paced instruction Group discussion Film showing ASSESSMENT METHOD: Interview/questioning. Practical demonstration. Portfolio of industry information related to trainees work.

37

LO2

IDENTIFY AND PREVENT HYGIENIC RISKS.

ASSESSMENT CRITERIA: 1. 2. 3. Potential hygienic 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. Hygienic risks beyond control of individual staff members are reported to the appropriate person for follow up.

CONTENTS: Knowledge on factors which contribute to workplace hygiene problems. General hazards in handling of food, linen and laundry and garbage, including major causes of contamination and cross-infection. Sources of and reasons for food poisoning. Hygienic risks, minimizing or removing. CONDITIONS: Students/trainees must be provided with the following: Sources of information on the industry. Industry knowledge.

METHODOLOGY: 1. Lecture/ demonstration 2. Self-paced instruction 3. Group discussion 4. Film showing ASSESSMENT METHOD: 1. Written examination 2. Practical examination

38

UNIT OF COMPETENCY : CODE MODULE TITLE : :

PERFORM COMPUTER OPERATIONS TRS 311203 MANAGING COMPUTER DATA This unit covers the knowledge, skills and attitudes and values needed to manage computer data which includes inputting, accessing, producing and transferring data using the appropriate hardware and software. 20 hours NC II Basic competencies

MODULE DESCRIPTOR :

NOMINAL DURATION CERTIFICATE LEVEL PREREQUISITE

: : :

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO 1. LO 2. LO 3. LO 4. PLAN AND PREPARE TASK TO BE UNDERTAKEN INPUT DATA INTO COMPUTER ACCESS INFO USING COMPUTER PRODUCE / OUTPUT DATA USING COMPUTER DATA

39

LO 1 :

PLAN AND PREPARE TASK TO BE UNDERTAKEN

ASSESSMENT CRITERIA: 1. 2. 3. All tasks requirements are determined. Appropriate hardware and software is correctly selected according to the assigned and required outcome. OH and S guidelines and procedures are strictly followed.

CONTENTS: Main types of computers and basic features of different operating systems. Main parts of a computer. Storage devices and basic categories of memory. Relevant types of software. General security. Viruses. OH and S principles and responsibilities.

CONDITIONS: Students/trainees must be provided with the following: Computer hardware with peripherals. Appropriate software. Storage media.

40

LO 2 :

INPUT DATA INTO COMPUTER

ASSESSMENT CRITERIA: 1. 2. 3. 4. Data are entered into the computer using appropriate program/application nin accordance with company procedure. 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 with ergonomic guidelines.

CONTENTS: Basic ergonomics of keyboard and computer use. General security. Viruses. Reading skills to interpret instructions.

CONDITIONS: Students/trainees must be provided with the following: Computer hardware with peripherals. Appropriate software. Ergonomic guidelines. Storage media.

41

LO 3 :

ACCESS INFORMATION USING COMPUTER

ASSESSMENT CRITERIA: 1. Correct program and application is selected based on the job requirements. 2. Program/ application containing the information required is accessed according to company procedures. 3. Desktop icons are correctly selected opened and closed for navigation purposes. 4. Keyboard techniques are carried out in line with O H and S requirements for safe use of computers. CONTENTS: Use of desktop icons. Keyboard techniques OH and S principles and responsibilities.

CONDITIONS: Students/trainees must be provided with the following: Computer hardware with peripherals. Appropriate software. Storage media. OH and S guidelines. Desktop icons.

42

LO 4 :

PRODUCE/OUTPUT DATA USING COMPUTER SYSTEM

ASSESSMENT CRITERIA: 1. Entered data are processed using appropriate software commands. 2. Data are printed out as required using computer hardware peripheral devices in accordance with standard operating procedures. 3. Files and data are transferred between compatible systems using computer systems using computer software, hardware/ peripheral devices in accordance with standard operating procedures. CONTENTS: Printing techniques. Types of printers. Peripherals. OH and S principles and responsibilities.

CONDITIONS: Students/trainees must be provided with the following: Computer hardware with peripherals. Appropriate software. Storage media. Paper Documents for processing. METHODOLOGY: 1. Lecture/demonstration 2. Self-paced instruction 3. Group discussion. ASSESSMENT METHOD: 1. Direct observation 2. Practical Demonstration. 3. Questioning.

43

UNIT OF COMPETENCY CODE MODULE TITLE MODULE DESCRIPTOR

: : : :

PERFORM COMPUTER OPERATIONS TRS311203 MAINTAINING COMPUTER SYSTEMS AND NETWORK This unit deals with the knowledge, skills and attitudes needed to maintain and service computer systems and networks. 20 hours NC II Managing Computer Data

NOMINAL DURATION CERTIFICATE LEVEL PREREQUISITE

: : :

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO 1: Plan and prepare for maintenance. LO 2: Maintain computer equipment and systems. LO3: Inspect and test the computer equipment and systems.

44

LO1

PLAN AND PREPARE FOR MAINTENANCE.

ASSESSMENT CRITERIA: 1. 2. 3. 4. 5. 6. Maintenance is planned and prepared in line with job requirements. OHS policies and procedures are followed in line with job requirements. Computer equipment and systems for maintenance are checked against job requirements. Materials necessary to complete the work are obtained in accordance with the established procedures and checked for correct operation and safety. Tools, equipment and testing devices needed for the maintenance are checked for correct operation and safety. Computer equipment and systems maintained are identified from the job/service order or instructions.

CONTENTS: Occupational health and safety PC systems Use of tools Mathematical computations Electrical/electronic theory CONDITIONS: Students/trainees must be provided with the following: Computer equipment and systems OH and S manuals Manufacturers manual Tools Testing devices PPE

45

LO2

MAINTAIN COMPUTER SYSTEMS AND NETWORKS.

ASSESSMENT CRITERIA: 1. 2. 3. 4. 5. Appropriate personal protective equipment is used in line with standard procedures. Normal function of computer systems and networks are checked in accordance with manufacturers instructions. Scheduled / periodic maintenance is performed in accordance with manufacturers requirements. Where necessary, needed repairs/replacements are made in accordance with established procedures. Unplanned events or conditions are responded to in accordance with established procedures.

CONTENTS: Occupational health and safety Drawing interpretation Computer interpretation Viruses Use of problem solving in emergency situation Removing viruses from infected machines CONDITIONS: Students/trainees must be provided with the following: Computer equipment and systems OH and S manuals Manufacturers manual Tools Testing devices PPE

46

LO3: INSPECT AND TEST THE COMPUTER SYSTEMS AND NETWORKS ASSESSMENT CRITERIA: 1. 2. 3. 4. Final inspections are undertaken to ensure that the testing conducted on the device conforms with the manufacturers instruction/manual. Computer systems and networks are checked to ensure safe operation. Worksite is cleaned and cleared from all debris and left in safe condition in accordance with company procedures. Report is prepared and completed according to company requirements.

CONTENTS: Occupational health and safety Electrical/electronic theory Computer operation Viruses Use of problem solving in emergency situation Removing viruses from infected machines CONDITIONS: Students/trainees must be provided with the following: Computer equipment and systems OH and S manuals Manufacturers manual Tools Testing devices PPE Students/trainees must be provided with the following:

METHODOLOGY: 1. Lecture/ demonstration 2. Self-paced instruction 3. Group discussion 4. Film showing ASSESSMENT METHOD: 1. Written examination 2. Practical examination

47

UNIT OF COMPETENCY CODE MODULE TITLE MODULE DESCRIPTOR

: : : :

PERFORM WORKPLACE AND SAFETY PRACTICES TRS311204 PERFORMING WORKPLACE AND SAFETY PRACTICES This unit covers performing workplace and safety practices also in dealing with emergency situations. 10 hours NC II Basic Competencies

NOMINAL DURATION CERTIFICATE LEVEL PREREQUISITE

: : :

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO 1: Follow workplace procedures for health, safety and security practices. LO 2: Deal with emergency situation. LO 3: Maintain safe personal presentation standards.

48

LO1:

FOLLOW WORKPLACE PROCEDURES FOR HEALTH, SAFETY AND SECURITY PRACTICES.

ASSESSMENT CRITERIA: 1. 2. 3. 4. Workplace procedures for health, safety and security are identified and clearly explained. Hazards and control are identified in line with workplace procedures. Safe work techniques in regard with the used of devices and equipment are recognized and established. Practice of 5S is understood and applied in workplace.

CONTENTS: Correct health, safety and security practices in line with workplace procedures. Safe and proper work techniques in using devices and equipment Hazzard identification and control Security of documents, cash, equipment and people. 5S CONDITIONS: Students/trainees must be provided with the following: Sample workplace equipment and devices. Hand-outs / printed materials of safety manuals Film / video clips

49

LO2

DEAL WITH EMERGENCY SITUATION.

ASSESSMENT CRITERIA: 1. 2. 3. Emergency situations are recognized and appropriate actions are taken. Emergency procedures are followed in line with workplace procedures. Details of emergency situations are reported in line with workplace procedures.

CONTENTS: Types / kinds of emergency. Emergency procedure recognition, action and prevention. First aid procedures. CONDITIONS: Students/trainees must be provided with the following: Hands-out Film / video clips First aid kit.

50

LO3

MAINTAIN SAFE PERSONAL PRESENTATION STANDARDS.

ASSESSMENT CRITERIA: 1. Safe personal standards are identified and followed in line with workplace.

CONTENTS: Use of PPE Safe and proper posture. CONDITIONS: Students/trainees must be provided with the following: Hands-out Film / video clips

METHODOLOGY: 1. Lecture/ demonstration 2. Self-paced instruction 3. Group discussion 4. Film showing ASSESSMENT METHOD: 1. Hands-on 2. Direct observation 3. Practical demonstration 4. Role-playing/ simulation 5. Dramatization / fire drill

51

UNIT OF COMPETENCY CODE MODULE TITLE MODULE DESCRIPTOR

: : : :

PROVIDE EFFECTIVE CUSTOMER SERVICES TRS311205 PROVIDING EFFECTIVE CUSTOMER SERVICES This unit deals with the knowledge, skills and attitudes in providing effective customer services. It includes greeting customers, identifying customer needs, delivering service to customers, handling queries through telephone, fax machine, Internet, email, SMS and handling complaints evaluation and recommendations. 15 hours NC II Basic Competencies

NOMINAL DURATION CERTIFICATE LEVEL PREREQUISITE

: : :

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO 1: Greet customers LO 2: Identify customer needs LO 3: Deliver service to customer LO 4: Handle queries through telephone, fax machine, internet, e-mail and SMS LO 5: Handle complaints, evaluation and recommendations.

LO1

GREET CUSTOMER

52

ASSESSMENT CRITERIA: 1. 2. 3. 4. Proper greeting of customer is specified according to standard procedure of workplace. Verbal and non-verbal communication are identified and appropriated to the situation. Non-verbal communication is observed carefully. Cultural and social differences is understood and demonstrated.

CONTENTS: Components of communication, communication process and barriers of communication. Verbal and non-verbal communication. Body language, gestures, facial expressions, mannerisms. Customs and traditions of different races. Modes of greeting and fare welling according to cultural and social differences. CONDITIONS: Students/trainees must be provided with the following: Hands-out Flowchart / diagram Film / video clips

LO2

IDENTIFY CUSTOMER NEEDS

ASSESSMENT CRITERIA: 53

1. 2. 3. 4.

Interpersonal skills are used to accurately identify the needs of the customer. Urgency of needs should be assessed and identified. Proper information and details provided to the customer. Limitation in addressing needs is recognized and identified.

CONTENTS: Enhancement of interpersonal and listening skills. Good working attitude and pleasant approach. Public relations skills. CONDITIONS: Students/trainees must be provided with the following: Hands-out Film / video clips

LO3

DELIVER SERVICE TO THE CUSTOMER

ASSESSMENT CRITERIA:

54

1. 2. 3.

Customer needs are promptly attended in line with workplace procedures and regulations. Appropriate relation is maintained with customer to meet high quality service delivery. Enhancement of quality of service is taken whenever possible.

CONTENTS: Modes of greeting and farewell. Proper addressing of needs of persons. (by gender, age, status, physical condition) Style manual requirement. Standard letters and proformas. CONDITIONS: Students/trainees must be provided with the following: Hands-out Film / video clips

LO4

HANDLE QUERIES THROUGH TELEPHONE, FAX MACHINE, INTERNET, E-MAIL AND SMS 55

ASSESSMENT CRITERIA: 1. 2. 3. Telephone, computer and cellular phones are properly and efficiently used. Queries/questions are recorded/noted in line with workplace procedure. Queries are acted upon promptly and efficiently.

CONTENTS: Telephone manners, proper use of fax machine. Proper way of taking queries. Responses to queries. Taking telephone messages. CONDITIONS: Students/trainees must be provided with the following: Telephone Computer Fax machine Sample telephone message sheet Hands-out Film / video clips

LO5

HANDLE COMPLAINTS, EVALUATION AND RECOMMENDATIONS.

56

ASSESSMENT CRITERIA: 1. 2. 3. 4. 5. Guests are politely greeted. Complaint is resolved with responsibility. Nature and details of complaint are established. Action is taken appropriately to resolve the complaint to meet customer satisfaction. Evaluation and recommendations are acted upon with sincerity to ensure high quality standards.

CONTENTS: Proper way of answering complaints in line with workplace procedures. Nature and details of complaints. Industry/ workplace procedures in giving evaluation and recommendations. CONDITIONS: Students/trainees must be provided with the following: Hands-out Film / video clips Sample complaint/evaluation and recommendation sheet from industry.

METHODOLOGY: 1. Lecture/ demonstration 2. Self-paced instruction 3. Group discussion 4. Film showing ASSESSMENT METHOD: 1. Hands-on 2. Direct observation 3. Practical demonstration 4. Role-playing/ simulation

57

UNIT OF COMPETENCY CODE MODULE TITLE MODULE DESCRIPTOR

: : : :

PREPARE PASTRY AND BAKERY PRODUCTS FOR PASTISSIRIES

Preparing pastry and bakery products The module covers the knowledge, skill and attitude required to be able to prepare pastry and bakery products that undergone the correct procedure and techniques needed for the specific bakery product.

NOMINAL DURATION CERTIFICATE LEVEL PREREQUISITE

: : : NC II

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO 1. PREPARE PASTRY AND BAKERY PRODUCTS LO 2. DECORATE AND PRESENT PASTRY AND BAKERY PRODUCTS LO 3. STORE BAKERY PRODUCTS

LO 1 :

PREPARE PASTRY AND BAKERY PRODUCTS

ASSESSMENT CRITERIA:

58

5. 6. 7. 8. 9. 10. 11.

Appropriate equipment are used according to required pastry and bakery products and standard operating procedure Ingredients are selected, measured and weighed according to recipe requirement and established standards and procedure Prepared variety of pastry and bakery products according to standard recipes and desired product characteristics Cooked and baked Pastry and bakery products according to techniques and appropriate conditions Prepared batter and dough in accordance with enterprise standards Proofed products according to specified temperature and other conditions Required oven temperature is selected to bake goods on accordance with the desired characteristics, standards recipe and specification and enterprise practices

CONTENTS: Different baking terminologies Baking equipment Specific baking ingredients and its substitution Applied mathematical operations Types, kinds and classification baking products Techniques for batter and dough Temperature ranges in baking 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 CDs, VHS Hand-outs

METHODOLOGY: Lecture/Discussion 59

Demonstration/Application Oral Presentation

ASSESSMENT: Oral-recitation Written examination Observation checklist Demonstration (Projects)

LO 2: DECORATE AND PRESENT PASTRY AND BAKERY PRODUCTS

60

ASSESSMENT CRITERIA: 1. Presented pastries and bakery products according to specified techniques involved and proper garnishing 2. Required and appropriate filling of pastry and yeast goods in accordance with standard recipes and /or enterprises standards and customer preferences 3. Finished pastry and bakery items according to desired product characteristics 4. Presented pastry and yeast goods according to standard and procedures established CONTENTS: Decorative techniques and rules for garnishing The tools in decorating Tips how to present finished baked products Standard and procedure in pastry and yeast goods CONDITIONS: Students/trainees must be provided with the following: Decorative tools: Spatula Parchment paper Piping bag Pastry brush pastry bag turntable serrated knife grater

METHODOLOGY: Lecture/Discussion Demonstration/Application Oral Presentation ASSESSMENT: Oral-recitation Written examination Observation checklist

LO 3 :

STORE BAKERY PRODUCTS

61

ASSESSMENT CRITERIA: 1. Used packaging materials according to types, kinds and classification of pastry and other bake products 2. Determined shelf-life of pastries and other baked products 3. Stored pastry and bakery products according to established standards and procedures 4. Selected packaging are used for the appropriate preservation of product freshness and eating characteristics CONTENTS: Different kinds of packaging materials to be used Shelf-life of pastries and other baked products based on the standard and procedure Standards and procedures of bakery products OHS

CONDITIONS: Students/trainees must be provided with the following: Storage area Packaging materials Pastries and baked product

METHODOLOGY: Lecture/Discussion Demonstration/Application Actual Presentation

ASSESSMENT: Oral-recitation Written examination Direct observation

62

UNIT OF COMPETENCY CODE MODULE TITLE

: : :

PREPARE AND PRESENT CAKE, TORTE AND GATUEA

Preparing and presenting cake, Torte and Gateau The module covers the skills and knowledge required by patisserie to produce, fill and decorate and present range of specialized cakes where finish, decoration and presentation are involved.

MODULE DESCRIPTOR

NOMINAL DURATION CERTIFICATE LEVEL PREREQUISITE

: : : NC II

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO 1. LO 2. LO 3. LO 4. LO 5. PREPARE CAKES PREPARE AND USE FILLINGS DECORATE CAKES PRESENT CAKES STORE CAKES

63

LO 1 :

PREPARE CAKES

ASSESSMENT CRITERIA: 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. Shortened cakes and foam type cakes are prepared according to recipe specification and desired product characteristics 4. Differentiate the mixing methods used for shortened cakes and foam-type cakes 5. Cakes are cooled according to established standards and procedures CONTENTS: Culinary terms related to cakes Identify the main ingredients used for cakes Identify the specific temperature used for different type of cakes Classify the different types of cake Enumerate the mixing method used for shortened cakes and foam type cakes Identify the cooling temperature of cakes Different equipments in baking Baking conditions and temperature CONDITIONS: Students/trainees must be provided with the following: Personal Protective equipment Bake ware Small hand tools Large equipment METHODOLOGY: Lecture/Discussion Demonstration/Application Actual Presentation ASSESSMENT: Oral-recitation Written examination Direct observation

64

LO 2 :

PREPARE AND USE FILLINGS

ASSESSMENT CRITERIA: 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 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: Identify the fillings appropriate in a specific cakes Identify the consistency and appropriate flavor of fillings Identify how to fill and assembly cakes according to the standard recipe specification Classify coating and siding based on the required recipe specification CONDITIONS: Students/trainees must be provided with the following: Personal Protective equipment Small hand tools Pans and pots Measuring equipment CDs, VHS Hand-outs

METHODOLOGY: Lecture/Discussion Demonstration/Application Actual Presentation

ASSESSMENT: Oral-recitation Written examination Direct observation

65

LO 3 :

DECORATE CAKES

ASSESSMENT CRITERIA: 1. Cakes are decorated suited to the product and occasion and in the accordance with standard recipes and enterprise practices 2. Suitable icing and decoration are used according to standard recipes and/or enterprise standards and customer preferences CONTENTS: Identify the specific decoration appropriate for the cake Identify the standard recipes of icing and decorations

CONDITIONS: Students/trainees must be provided with the following: Decorative tools: Spatula Parchment paper Piping bag Pastry brush pastry bag turntable serrated knife grater

METHODOLOGY: Lecture/Discussion Demonstration/Application Oral Presentation

ASSESSMENT: Oral-recitation Written examination Observation

66

LO 4 :

PRESENT CAKES

ASSESSMENT CRITERIA: 1. Cakes are presented on accordance with customers expectations and established standards and procedure equipment are selected and used and used in ac accordance with service requirements 2. Product freshness appearances and eating qualities are maintained in accordance with the established standard and procedure 3. Cakes are marked or cut portion-controlled to minimize wastage and in accordance with the enterprise specifications and customer preferences CONTENTS: Identify the equipment selected and used in accordance with service requirement Identify the product freshness, appearance, characteristics of prepared cakes Familiarize the cutting-portion to minimize the wastage of cake

CONDITIONS: Students/trainees must be provided with the following: Stands Packaging materials Decorative techniques METHODOLOGY: Lecture/Discussion Demonstration/Application Oral Presentation

ASSESSMENT: Oral-recitation Written examination Observation Demonstration (Projects)

67

LO 5 :

STORE CAKES

ASSESSMENT CRITERIA: 1. Cakes are stored in accordance with establishments standard and procedures 2. Storage methods are identified in accordance with a product specifications and established standards and procedures CONTENTS: Enumerate the standards and procedure of storing cake products Identify the storage method for cakes OHS

CONDITIONS: Students/trainees must be provided with the following: Cutting materials Packaging materials METHODOLOGY: Lecture/Discussion Demonstration/Application Oral Presentation

ASSESSMENT: Oral-recitation Written examination Observation checklist

68

UNIT OF COMPETENCY CODE MODULE TITLE MODULE DESCRIPTOR

: : : :

PRESENT DESSERTS

PRESENTING DESSERTS This unit deals with the various and specialized techniques of desserts presentation required by patisserie in hospitality enterprises

NOMINAL DURATION CERTIFICATE LEVEL PREREQUISITE

: : : NC II

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO 1. Presents and serve plated desserts. LO 2. Plans prepare and conduct a dessert trolley and presentation. LO 3. Store and package desserts

69

LO 1. PRESENT AND SERVE PLATED DESSERTS. ASSESSMENT CRITERIA: 1. Desserts are used and prepared according to product items, occasion and enterprise standards and procedures. 2. Desserts are plated and decorated in accordance with enterprise standards and procedures. CONTENTS: Portion control and presentation of dessert Steps in plating and decorating dessert

CONDITIONS: Students/Trainees must be provided with the following: Measuring Devices Piping bags and attachment China ware Decorating materials

METHODOLOGY: Lecture/Discussion Demonstration/Application Oral Presentation

ASSESSMENT: Oral-recitation Written examination Observation checklist

70

LO 2. PLAN PREPARES AND CONDUCTS A DESSERT TROLLEY PRESENTATION. ASSESSMENT CRITERIA: 1. Planned and utilized trolley services for dessert according to available facilities equipment and customer/enterprise requirements. 2. Prepared and arranged variety of desserts in accordance with enterprise standards and procedure. CONTENTS: Trolley services in preparation and presentation of dessert Diagram presentation on how to arrange and prepare variety of dessert

CONDITIONS: Students/Trainees must be provided with the following: Measuring Devices China ware Decorating materials Packaging materials Trolley

METHODOLOGY: Lecture/Discussion Demonstration/Application Oral Presentation

ASSESSMENT: Oral-recitation Written examination Observation checklist

71

LO 3. STORE AND PACKAGE DESSERTS ASSESSMENT CRITERIA: 1. Stored dessert in accordance with the required temperature and customers specifications. 2. Packaged desserts in accordance with established standards and procedures. CONTENTS: Temperature range in storing desserts Packaging design techniques

CONDITIONS: Students/Trainees must be provided with the following: Packaging materials Thermometer Display cabinets including temperature controlled cabinets Refrigerator Chillers Freezers China ware

METHODOLOGY: Lecture- Discussion Demonstration Application Presentation

ASSESSMENT METHOD: Hands-on Direct Observation Practical Demonstration

72

UNIT OF COMPETENCY CODE MODULE TITLE MODULE DESCRIPTOR : :

PREPARE AND DISPLAY PETITS FOURS

Preparing and displaying petit fours : The module covers the knowledge, skill and attitude required to be able to prepare and display petits fours to a level of high and consistent quality.

NOMINAL DURATION : CERTIFICATE LEVEL PREREQUISITE : : NC II

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO 1. LO 2. LO 3. LO 4. LO 5. LO 6. PREPARE ICE PETITS FOURS PREPARE FRESH PETITS FOURS PREPARE MARZIPAN PETITS FOURS PREPARE CARAMELIZED PETITS FOURS DISPLAY PETITS FOURS STORE PATITS FOURS

73

LO 1 :

PREPARE ICED PETITS FOURS

ASSESSMENT CRITERIA: 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 four Underlying principles in making petit fours types and kinds of sponge and bases different kinds of fillings Procedure in making fondant icing decors and designs

CONDITIONS: Students/trainees must be provided with the following: Personal Protective equipment Small hand tools Measuring equipment Set of knives Rolling Pin Decorative cutters Molder Pots and pans CDs, VHS Hand-outs

METHODOLOGY: Lecture/Discussion

74

Demonstration/Application Oral Presentation

ASSESSMENT: Oral-recitation Written examination Observation LO 2: PREPARE FRESH PETITS FOURS ASSESSMENT CRITERIA: 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 blinded in accordance with established standards and procedures. 3. Garnishes, glazes and finished are used in accordance with the established standards and procedures. CONTENTS Identify the kinds of small choux paste Types of sweet paste and fillings Different garnishes, glazes and finishes

CONDITIONS: Students/trainees must be provided with the following: Personal Protective equipment Small hand tools Measuring equipment Bake wares Pot and pans Molder (tart) Pastry brusher Piping tube Pastry bag Set of knives Decorative cutters CDs, VHS Hand-outs METHODOLOGY: Lecture/Discussion Demonstration/Application Oral Presentation

75

ASSESSMENT: Oral-recitation Written examination Observation LO 3: PREPARE MARZIPAN PETITS FOURS ASSESSMENT CRITERIA: 1. Flavor and shape quality marzipan appropriate producing mini-size fruits 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 Specify flavor and shape quality marzipan Tips on coating marzipan fruits

CONDITIONS: Students/trainees must be provided with the following: Personal Protective equipment Small hand tools Heavy duty equipments Pans and pots Measuring equipment Piping tube Set of knives Molder Rolling Pin Decorative cutters CDs, VHS Hand-outs

METHODOLOGY: Lecture/Discussion Demonstration/Application Oral Presentation

76

ASSESSMENT: Oral-recitation Written examination Observation LO 4: PREPARE CARAMELIZED PETITS FOURS ASSESSMENT CRITERIA: 1. Select and coat fresh fruits/fruit segments with the pale amber-colored caramel 2. Sandwich dried fruits or nuts or fill with flavored marzipan and coat with paleamber colored caramel according to specification enterprise standards. CONTENTS Identify the specification of fresh fruits needed to caramelized Identify the specification of dried fruits needed. Identify the kinds of sugar to caramelized

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 CDs, VHS Hand-outs

METHODOLOGY: Lecture/Discussion Demonstration/Application Oral Presentation

ASSESSMENT: Oral-recitation Written examination 77

Observation checklist

LO 5: DISPLAY PETITS FOURS ASSESSMENT CRITERIA: 1. Select and prepare appropriate receptacles for petits fours 2. Display petits fours creatively to enhance customer appeal. CONTENTS Identify the kinds of receptacles for petits fours Tips on how to display petit fours

CONDITIONS: Students/trainees must be provided with the following: Personal Protective equipment Small hand tools Display stands / flat forms Set of knives Decorative cutters CDs, VHS Hand-outs

METHODOLOGY: Lecture/Discussion Demonstration/Application Oral Presentation

ASSESSMENT: Oral-recitation Written examination Observation

78

LO 6: STORE PETITS FOURS ASSESSMENT CRITERIA: 1. Store petits fours in proper temperatures and conditions to maintain maximum eating qualities, appearance and freshness. CONTENTS Tips on storing petits fours Identify the proper temperature needed

CONDITIONS: Students/trainees must be provided with the following: Personal Protective equipment Storage area CDs, VHS Hand-outs

METHODOLOGY: Lecture/Discussion Demonstration/Application Oral Presentation

ASSESSMENT: Oral-recitation Written examination Observation

79