CBLM Module

Sector: TOURISM
Qualification Title: BREAD AND PASTRY PRODUCTION II

Unit of Competency: PREPARE DESSERTS
Module Title: PREPARING DESSERTS
THE BIG 5 TRAINING AND ASSESSMENT CENTER INC
BREAD AND PASTRY Date Developed: Document No.

PRODUCTION NC II October 2018 Issued by:
Developed by: Page 1 of 29
Christopher M. Revision # ____
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LIST OF COMPETENCIES
BREAD AND PASTRY PRODUCTION
105 HOURS
CODE NO. CORE COMPETENCIES

TRS741379 Prepare and produce bakery products
TRS741380 Prepare and produce pastry products
TRS741342 Prepare and present gateaux, tortes and cakes
TRS741344 Prepare and display petits fours
TRS741343 Present desserts

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HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome!
The unit, “PRESENT DESSERTS”, is one of the competencies of

BREAD AND PASTRY PRODUCTION II, a course which comprises the
knowledge, skills and attitudes required for a TVET trainer to possess.
The module, PRESENTING DESSERTS, contains training materials

and activities related to identify learner’s requirements, preparing guest
folios.
In this module, you are required to go through a series of learning

activities in order to complete each learning outcome. In each learning
outcome are Information Sheets, Self Checks, and Task/ Sheet. Follow
and perform the activities on your own. If you have questions, do not
hesitate to ask for assistance from your facilitator.
Remember to:
 Work through all the information and complete the activities in

each section.
 Read information sheets and complete the self-check. Suggested
references are included to supplement the materials provided in
this module.
 Most probably, your trainer will also be your supervisor or
manager. He is there to support you and show you the correct way
to do things.
 You will be given plenty of opportunities to ask questions and
practice on the job. Make sure you practice your new skills during
regular work shifts. This way, you will improve your speed,
memory and your confidence.
 Use the Self-Checks, Operation Sheets or Task or Job Sheets at
the end of each section to test your own progress. Use the
Performance Criteria Checklist or Procedural Checklist located
after the sheet to check your own performance.
 When you feel confident that you have had practice, ask your
Trainer to evaluate you. The results of your assessment will be
recorded in your Progress Chart and Achievement Chart.
 You need to complete this module before you can perform the next
module.

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QUALIFICATION BREAD AND PASTRY PRODUCTION II
UNIT OF PRESENT DESSERTS
COMPETENCY
MODULE TITLE PRESENTING DESSERTS
INTRODUCTION
This unit deals with the skills and knowledge required by Bread and
pastry personnel
This module consists of three (3) learning outcomes. Each outcome

contains learning activities for both knowledge and skills, supported
with information sheets, self check, activities, and job/operation sheets,
gathered from different sources. Before you perform the manual
exercises, read the information / activity sheets and answer the self
activities provided to confirm to yourself and to your instructor that you
are equipped with knowledge necessary to perform the skills portion of
the particular learning outcomes.
Nominal Duration: 11 Hours
LEARNING OUTCOME
At the end of this module you will be able to:
LO 5. Present Desserts
5.1 Present and serve plated desserts

5.2 Plan, prepare and present dessert buffet selection or plating
5.3 Store and package desserts

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LEARNING OUTCOME
LEARNING OUTCOME NO. 1 Store and Package desserts
CONTENTS:
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
ASSESSMENT CRITERIA:
1. Able to store Desserts in accordance with the required temperature and

customer’s specifications.
2. Packaging of Desserts in accordance with established standards and procedures.
CONDITIONS: METHODOLOGIES:
The students/trainees must be
provided with the following in the
PowerPoint presentation or video:
1.1 Glass Container  Discussion

1.2 Plastic container  Modular
1.3 Plastic and Cellophane  Demonstration
1.4 Aluminum foil  Video Presentation
2. Packaging tapes/ Ribbon
2.1 Boxes
2.2 Scissor / Cutter
2.3 Chiller
2.4 Freezer
2.5 Refrigerator
2.6 Sealer
ASSESSMENT METHOD
 Interview
 Observation
 Demonstration of practical skills

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LEARNING EXPERIENCES
Store and package desserts
Learning Activities Special Instructions
1. Read Information Sheet No. 5.3-1 Do not write anything on the module and
on Store and package desserts prepare a separate sheet of paper for self-
check and activity.
2. Answer Self-Check No. 5.3-1 Compare your answer with the answer key
3. Perform task sheet 5.3-1 Store Compare using assessment criteria.
and package dessert

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INFORMATION SHEET 5.3-1
STORE AND PACKAGE DESSERTS
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Store Desserts in accordance with the required

temperature.
2. Store Desserts in accordance to customer’s
specifications
3. Package desserts in accordance to established
standards and procedures
Overview:
Storing and packaging desserts is one of the most critical aspects

of Bread and Pastry production. It is the last stop of the guest of the
establishment. Any errors in Storing and Packing done on the Desserts
would result to complaints, ruining the good food experience for the
customer, and worse – media reviews about the incompetency of the
establishment!
Introduction
Packaging is the science, art and technology of enclosing or protecting

products for distribution, storage, sale, and use. Packaging also refers to
the process of designing, evaluating, and producing packages. Packaging
can be described as a coordinated system of preparing goods for
transport, warehousing, logistics, sale, and end use. Packaging contains,
protects, preserves, transports, informs, and sells. In many countries it
is fully integrated into government, business, institutional, industrial,
and personal use.
The Following are the main functions of Packaging

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 Physical protection - The food enclosed in the package may
require protection from, among, shock, vibration,
compression, temperature, bacteria, etc.
 Barrier protection - A barrier from oxygen, water vapor, dust,

etc., is often required. Permeation is a critical factor in design. Some
packages contain desiccants or oxygen absorbers to help extend shelf
life. Modified atmospheres or controlled atmospheres are also
maintained in some food packages. Keeping the contents clean, fresh,
and safe for the intended shelf life is a primary function.
 Containment or agglomeration - Small items are typically

grouped together in one package to allow efficient handling.
Liquids, powders, and granular materials need containment.
 Information transmission - Packages and labels communicate

how to use, transport, recycle, or dispose of the package or product.
Some types of information are required by governments.
 Marketing - The packaging and labels can be used

by marketers to encourage potential buyers to purchase the product.
Aesthetically pleasing and eye-appealing food presentations can
encourage people to consider the contents. Package design has been
an important and constantly evolving phenomenon for several
decades. Marketing communications and graphic design are applied
to the surface of the package and (in many cases) the point of sale
display.
 Security - Packaging can play an important role in reducing

the security risks of shipment. Packages can be made with
improved tamper resistance to deter tampering and also can
have tamper-evident features to help indicate tampering. Packages
can be engineered to help reduce the risks of package pilferage; some
package constructions are more resistant to pilferage and some have
pilfer-indicating seals. Packages may include authentication seals to
help indicate that the package and contents are not counterfeit.
Packages also can include anti-theft devices, such as dye
packs, RFID tags, or electronic article surveillance tags, that can be
activated or detected by devices at exit points and require specialized
tools to deactivate. Using packaging in this way is a means of retail
loss prevention.

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 Convenience - Packages can have features which add
convenience in distribution, handling, stacking, display, sale,
opening, reclosing, use, and reuse.
 Portion control - Single-serving packaging has a precise amount

of contents to control usage. Bulk commodities (such as salt) can be
divided into packages that are a more suitable size for individual
households. It also aids the control of inventory: selling sealed one-
litter bottles of milk, rather than having people bring their own
bottles to fill themselves.
What are the Different types of packaging materials used for

desserts?
The most common packaging material used for desserts are the
following:
 Glass Container - because it is odorless and chemically

inert with virtually all food products, glass has several advantages
for food-packaging applications: It is impermeable to gases and
vapors, so it maintains product freshness for a long period of time
without impairing taste or flavour. The ability to withstand high
processing temperatures makes glass useful for heat sterilization
of both low- acid and high-acid foods

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 Metal Container - Metal is the most versatile of all
packaging forms. It offers a combination of excellent physical
protection and barrier properties, formability and decorative
potential, recyclability, and consumer acceptance. The 2 metals
most predominantly used in packaging are aluminium and steel.
 Plastic Containers - There are several advantages to using

plastics for food packaging. Fluid and moldable, plastics can be
made into sheets, shapes, and structures, offering considerable
design flexibility. Because they are chemically resistant, plastics
are inexpensive and lightweight with a wide range of physical and
optical properties. In fact, many plastics are heat sealable, easy to
print, and can be integrated into production processes where the
package is formed, filled, and sealed in the same production line.
The major disadvantage of plastics is their variable permeability to
light, gases, vapors, and low molecular weight molecules.

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 Paper and Paper board container - Paper and paperboards are
commonly used in corrugated boxes, milk cartons, folding cartons,
bags and sacks, and wrapping paper. Tissue paper, paper plates,
and cups are other examples of paper and paperboard products.
Why do we need to properly package and store desserts?

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Proper baked good and dessert storage is critical for maximum
enjoyment. This might sound like an overstatement, but trust us, it’s
not. Our aim is to get you to consider storage as carefully as your
preparation. It should not be an after-thought. A tart filled with pastry
cream and covered with fresh fruit left out at room temperature will
become soggy and potential dangerous to eat. A simple pound cake left
out and exposed to the air will stale very quickly. Very specific
instructions are given in individual recipes and, if followed, your
desserts will be the best they can be and last as long as possible.
Overall, keeping air out of your desserts is the guideline to

keeping them fresher. Air-tight containers and saran wrap are your
best friends. Read below for storage guidelines specific to each
dessert.
Macarons
 Put macarons in an air tight container or keep in Wink's plastic

tray container in two layers of saran wrap and refrigerate
 Storage time:
o Freezer - up to 1 month. When ready to consume, thaw in

refrigerator overnight, take out of fridge and let sit for
about 5 minutes before eating.
o Refrigerator - up to 2 weeks. When ready to consume,

take out of fridge and let sit for about 5 minutes before
eating

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Chocolate Covered Oreos
 Chocolate keeps very well. Store Oreos in an air-tight container

at room temperature for up to 2 months.

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Oreo Cookie Balls
 Oreo Cookie Balls are made with cream cheese so they must be
refrigerated. Refrigerate in an air-tight container for up to 1
week.
Chocolate Covered Rice Krispy Treats
 Chocolate keeps very well. Completely covered treats can be

stored in an air-tight container at room temperature for up to 2
weeks. Half covered treats can be stored in an air-tight
container at room temperature for up to 3 days.

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Cookies
 Cookies can be kept in an air-tight container at room

temperature for 1 week.
 Decorated Sugar Cookies can be kept in an air-tight container

at room temperature for 1 week or in the refrigerator for up to 2
weeks. Please note, discoloration may occur if storing in the
refrigerator.
Cake / Mini Naked Cakes
 Refrigeration and air can dry out cake therefore we recommend

keeping in an air-tight container and/or wrapped in layers of
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saran wrap. Naked cake (where cake is exposed) or covered
cakes that have been cut are more susceptible to drying.
 Storage time:
o Room Temperature - 3-5 days*
 Except for cakes with cream cheese buttercream

such as Red Velvet and Carrot Cake. Cream cheese
must be refrigerated
o Refrigerator - up to 1 week. Wrap in layers of saran

wrap. When ready to consume, take out of fridge and let
sit for about 5 minutes before eating.
o Freezer - up to 1 year. Wrap in layers of saran

wrap. When ready to consume, thaw in refrigerator
overnight, take out of fridge and let sit for about 5
minutes before eating.

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Cupcakes
 Refrigeration and air can dry out cake therefore we recommend

keeping in an air-tight
 Storage time:
o Room Temperature - 3-5 days*
 Except for cakes with cream cheese buttercream

such as Red Velvet and Carrot Cake. Cream cheese
must be refrigerated
 Refrigerator - up to 1 week. When ready to consume, take out of

fridge and let sit for about 5 minutes before eating
Cake Pops
 Cake pops with cream cheese buttercream such as Red Velvet

and Carrot Cake MUST be refrigerated

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 All other cake pops can be stored in an air-tight container.
 Storage time:
o Room Temperature - 1 week
o Refrigerator - 2 weeks, however, condensation will build

on the outside
Guidelines to be observe when storing cold and hot desserts:
 Desserts containing uncooked eggs should be handled with

extreme care, as raw egg is a medium in which dangerous
bacteria such as salmonella can thrive. This means you need to
be really careful with foods like chocolate mousse and uncooked
cheesecakes that contain egg whites for preparation
 Egg custards contain protein, which provides good food for

bacteria. If custards are not heated and cooled properly and
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quickly, bacteria that are present in the custard can grow
quickly to dangerous numbers.
 Any dessert that is not required for immediate consumption

must be cooled rapidly and stored in the cool room until
required.
 If you plan to keep a pre=prepared dessert hot until service,

make sure that the temperature of the food is over 65 °C. Never
leave an egg mixture in a Bain-Marie for any length of time.
Any dessert that has been kept hot in the Bain-Marie for a while
should be discarded at the end of service.
 If milk and cream are used in deserts like trifle and custards,
they must not be left to stand at room temperature for any
length of time. They should be kept in the refrigerator until the
last possible moment to prevent the risk of food poisoning.
 Many desserts have a limited storage life. Make sure you check
with your supervisor and follow organizational requirements.
Sanitary Practices that should always be observe when storing

desserts:
 Handle the food properly to prevent spoilage and contamination
 Wash Utensils and Equipment Thoroughly
 Keep away from food when you are ill.
 Store foods and Ingredients properly.
 Safeguard the food during distribution and service.
Equipment used in storing desserts

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 Chiller - A machine that removes heat from a liquid via
a vapor-compression or absorption refrigeration cycle.
 Freezer - Device that maintains a temperature below the

freezing point of water.
 Refrigerator - A popular household appliance that consists of

a insulated compartment and a heat pump(mechanical, electronic
or chemical) that transfers heat from the inside of the fridge to its
external environment so that the inside of the fridge is cooled to a
temperature below the ambient temperature of the room. Below
are the cooling zone of a refrigerator
o −18 °C (0 °F) (freezer)
o 0 °C (32 °F) (meat zone)
o 5 °C (41 °F) (cooling zone)
o 0 °C (50 °F) (crisper)
Different type of Storage Techniques
 Refrigerate - To keep cold or cool
 Cold Storage - The process of storing food by means of

refrigeration
 Chilling - To refrigerate or reduce the temperature of

food.

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SELF-CHECK NO. 5.3-1
DIRECTIONS: Read carefully the question given below. Answer true is

the statement is true and false if you think the statement is false.
1. Packaging is the science, art and technology of enclosing or

protecting products for distribution, storage, sale, and use.
Packaging also refers to the process of designing, evaluating, and
producing packages. Packaging have nine main function namely
Physical protection, Barrier protection, Containment or
agglomeration, Information transmission, Marketing, Security,
Convenience and portion control.
2. The four most common material packaging material used is the

following: Glass Container, Metal Container, Plastic Containers,
Paper and Paper board container.
3. In storing cakes you should never keep the cake in an air-

tight container and/or wrapped in layers of saran wrap.
4. The cake can be stored in a room temperature area for 7 to

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14 day with the exemption of Except for cakes with cream
cheese buttercream such as Red Velvet and Carrot Cake. Cream
cheese must be refrigerated.
5. The cake can be stored in a refrigerator the cake can be

store for 14 day or two week and if a freezer is used it can be
stored for a year
6. Refrigerate is the to keep a certain type of thing cold or cool
7. A refrigerator is a machine that transfers heat from the inside

of the fridge to its external environment so that the inside of the
fridge is cooled to a temperature below the ambient temperature of
the room.
8. If milk and cream are used in deserts like trifle and custards,
they must be left to stand at room temperature for any length of
time.
ANSWER KEY FOR SELF-CHECK NO. 5.3-1

1. True.
2. True.
3. False
4. False
5. False
6. True
7. True
8. False

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TASK SHEET 5.3-1
Title: STORE AND PACKAGE DESSERTS
WORK PROJECT
Performance Objective:
It is a requirement of this Unit you complete Work Projects as advised

by your Trainer.
Student needs to store and package dessert correctly and accordingly
to the establishment standards
The package dessert should be presentable and also be able to secure
the dessert while it is on transit.
Supplies/Materials: Ribbon, dessert box, sticker, permanent marker or

pen, desserts (cupcake, cake, etc...)
Equipment: a pair of scissor, tape, rubber gloves,
Steps/Procedures:
1. Wear the required PPE (Proper protective equipment)

2. Prepare the tool and supplies for packaging
3. Assemble the box or storage to be used in packaging the dessert
4. Check the temperature of the baked goods or desserts
5. Put the Dessert inside the box or storage material
6. Put the necessary stamp and sticker on the box
7. Close the box and secure with tape
8. Tie ribbon or other decoration required by the establishment
9. Serve the package box to the customer
Assessment Method:
Demonstration, Questioning

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PERFORMANCE CRITERIA CHECKLIST
TASK SHEET 5.3-1
Trainee’s Name__________________________ Date ________________
Criteria YES NO
1. Did the student wear correct PPE
2. Prepare necessary tool and equipment
3. Assemble the packaging material correctly
4. Check the temperature of the Dessert
5. Place the dessert properly inside the box
6. Put notification sticker on the box
7. Secure the packaging box with tape
8. decorate the dessert packaging
9. serve properly to customer
Comments/Suggestions:
Trainer: ___________________________ Date: ________
OPERATION SHEET 5.3-1

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Title: HOW TO PROPERLY USE A REFRIGERATOR
WORK PROJECT
Performance Objective:
It is a requirement of this Unit you complete Work Projects as advised

by your Trainer.
Student needs to Plug and operate a refrigerator correctly, the
refrigerator shoud be on the proper temperature once the cooled baked
good are being stored
Supplies/Materials:
Equipment: REFRIGERATOR
Steps/Procedures:
1. Plug the power cord of the refrigerator on the wall socket

2. Open the front door of the refrigerator and look for the
Thermostat switch
3. Set the refrigerator thermostat to number 3 or 27 degrees F
4. Put the Baked goods inside the refrigerator
5. Close the Door of the refrigerator
Assessment Method:
Demonstration, Questioning

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PERFORMANCE CRITERIA CHECKLIST
TASK SHEET 5.3-1(TO BE EDITED)
Trainee’s Name__________________________ Date ________________
Criteria YES NO
1. Did the student wear correct PPE
2. Plug the power cord correctly
3. Find the correct switch for the thermostat
4. adjust the right number on the thermostat
5. Put the baked good inside the refrigerator
6. Close the door of the refrigerator
Comments/Suggestions:
Trainer: ___________________________ Date: ________

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GLOSSARY
Desserts - is a course that concludes a meal, often an evening meal. The

course usually consists of sweet foods
Cake - is a form of sweet dessert that is typically baked. In their oldest

forms
Cupcake - is a small cake designed to serve one person, which may be

baked in a small thin paper or aluminium cup
Macaroon - is a small biscuit/cookie, typically made from

ground almonds (the original main ingredient [1]), coconut, and/or other
nuts or even potato, with sugar and sometimes flavorings
Cake Pops - is a form of cake styled as a lollipop. Cake crumbs are

mixed with icing or chocolate, and formed into small spheres or cubes
Cookies - is a baked or cooked food that is small, flat and sweet. It

usually contains flour, sugar and some type of oil or fat. It may include
other ingredients such as raisins, oats, chocolate chips, nuts, etc.
Rice Krispies - is a breakfast cereal marketed by Kellogg's in 1927 and

released to the public in 1928. Rice Krispies are made of crisped
rice (rice and sugar paste that is formed into rice shapes or
"berries", cooked, dried and toasted), and expand forming very thin and
hollowed out walls that are crunchy and crisp

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REFERENCES:
https://en.wikipedia.org/wiki/Dessert
https://en.wikipedia.org/wiki/Cake
https://en.wikipedia.org/wiki/Cupcake
https://en.wikipedia.org/wiki/Macaroon
https://en.wikipedia.org/wiki/Cake_pop
https://en.wikipedia.org/wiki/Cookie
https://en.wikipedia.org/wiki/Rice_Krispies
https://wowfactordesserts.com/storage-handling-tips/
http://teachergelo.blogspot.com/2017/02/lo-4-and-5-proper-storing-of-
hot-and.html
http://winkbyerica.com/storing-tips/
http://tangdessertbar.com.au/product-storage.aspx
http://www.trendingpackaging.com/sustainable-packaging-for-snacks-
and-desserts/
http://www.yourarticlelibrary.com/marketing/5-basic-functions-of-
packaging-in-marketing-a-product/22204
http://www.ift.org/knowledge-center/read-ift-publications/science-
reports/scientific-status-summaries/food-packaging.aspx
https://www.bakepedia.com/tipsandtricks/general-dessert-storage-
tips/
https://en.wikipedia.org/wiki/Packaging_and_labeling
https://en.wikipedia.org/wiki/Food_packaging
https://en.wikipedia.org/wiki/Chiller
https://en.wikipedia.org/wiki/Refrigerator#Freezer

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DESSERTS

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Sector: TOURISM

Qualification Title: BREAD AND PASTRY PRODUCTION II

BREAD AND PASTRY Date Developed: Document No.

BREAD AND PASTRY PRODUCTION

CODE NO. CORE COMPETENCIES

BREAD AND PASTRY Date Developed: Document No.

The unit, “PRESENT DESSERTS”, is one of the competencies of

The module, PRESENTING DESSERTS, contains training materials

In this module, you are required to go through a series of learning

 Work through all the information and complete the activities in

BREAD AND PASTRY Date Developed: Document No.

This module consists of three (3) learning outcomes. Each outcome

Nominal Duration: 11 Hours

At the end of this module you will be able to:

5.1 Present and serve plated desserts

BREAD AND PASTRY Date Developed: Document No.

LEARNING OUTCOME NO. 1 Store and Package desserts

1. Able to store Desserts in accordance with the required temperature and

1.1 Glass Container  Discussion

BREAD AND PASTRY Date Developed: Document No.

Store and package desserts

Learning Activities Special Instructions

BREAD AND PASTRY Date Developed: Document No.

STORE AND PACKAGE DESSERTS

After reading this INFORMATION SHEET, YOU MUST be able to:

1. Store Desserts in accordance with the required

Storing and packaging desserts is one of the most critical aspects

Packaging is the science, art and technology of enclosing or protecting

The Following are the main functions of Packaging

BREAD AND PASTRY Date Developed: Document No.

 Barrier protection - A barrier from oxygen, water vapor, dust,

 Containment or agglomeration - Small items are typically

 Information transmission - Packages and labels communicate

 Marketing - The packaging and labels can be used

 Security - Packaging can play an important role in reducing

BREAD AND PASTRY Date Developed: Document No.

 Portion control - Single-serving packaging has a precise amount

What are the Different types of packaging materials used for

 Glass Container - because it is odorless and chemically

BREAD AND PASTRY Date Developed: Document No.

most predominantly used in packaging are aluminium and steel.

 Plastic Containers - There are several advantages to using

BREAD AND PASTRY Date Developed: Document No.

Why do we need to properly package and store desserts?

BREAD AND PASTRY Date Developed: Document No.

Overall, keeping air out of your desserts is the guideline to

 Put macarons in an air tight container or keep in Wink's plastic

o Freezer - up to 1 month. When ready to consume, thaw in

o Refrigerator - up to 2 weeks. When ready to consume,

BREAD AND PASTRY Date Developed: Document No.

 Chocolate keeps very well. Store Oreos in an air-tight container

BREAD AND PASTRY Date Developed: Document No.

Chocolate Covered Rice Krispy Treats

 Chocolate keeps very well. Completely covered treats can be

BREAD AND PASTRY Date Developed: Document No.

 Cookies can be kept in an air-tight container at room

 Decorated Sugar Cookies can be kept in an air-tight container

Cake / Mini Naked Cakes

 Refrigeration and air can dry out cake therefore we recommend

o Room Temperature - 3-5 days*

 Except for cakes with cream cheese buttercream

o Refrigerator - up to 1 week. Wrap in layers of saran

o Freezer - up to 1 year. Wrap in layers of saran

Trainee’s Name__________ Date

Trainer: ___________________ Date:

Trainee’s Name__________ Date

Trainer: ___________________ Date: