Competency-Based Curriculum Bread and Pastry Tm1

COMPETENCY-BASED
CURRICULUM
Sector:
TOURISM
Qualification:
BREAD AND PASTRY PRODUCTION NC II

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
East Service Road, South Superhighway, Taguig City, Metro Manila
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 : 116 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
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 safety, 4 hours
workplace and workplace and security and hygiene
safety practices safety systems, processes and
practices operation
4.1.2 Respond appropriately to
faults, problems and
emergency situations
4.1.3 Maintain safe personal
presentation standards
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
UNIT OF NOMINAL
COMPETENCY DURATION
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 1.1.1 Prepare bakery products 25 hours
are and 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
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 presenting cakes
present gateaux, tortes 3.1.2 Prepare and use fillings
gateaux, tortes and cakes 3.1.3 Decorate cakes
and cakes 3.1.4 Present cakes
3.1.5 Store cakes
4. Prep 4.1 Preparing and 4.1.1 Prepare other types of 10 hours
are and serve serving other desserts
other types of types of 4.1.2 Plan, prepare and
desserts desserts conduct a dessert trolley
presentation
4.1.3 Store and package
desserts
5. 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
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
 Double boiler  Housekeeping Baking
 Piping bags Book
 Coupler
MODULES OF INSTRUCTION
BASIC COMPETENCIES

UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATIONS
MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATIONS
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required to obtain, 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.

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 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 superiors and colleagues are identified
and followed.
6. Defined work procedures for the location and storage of information are used.
7. Personnel 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
METHODOLOGIES:
 Group discussion/interaction
 Assignment method
 Competency-based learning materials method
ASSESSMENT METHODS:
 Written test
 Practical performance test
 Interview
LO2. COMPLETE RELEVANT WORK RELATED DOCUMENTS
ASSESSMENT CRTERIA:
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 process is used for routine calculations.
4. Errors in recording information on forms. Documents are identified and rectified.
5. Reporting requirements to superior are completed according to enterprise
guidelines.
CONTENTS:
 Basic mathematics
 Technical writing
 Types of forms
CONDITION:
The students/trainees must be provided with the following:
 Paper
 Pencils / ball pen
 Reference books
 Manuals
METHODOLOGIES:
ASSESSMENT METHODS:
 Written test
 Practical! performance test
 Interview
LO3. 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 manner appropriate to
cultural background and authority in the enterprise procedures.
5. Questions about simple routine workplace procedures and matters concerning
conditions of employment are asked and responded.
6. Meeting outcomes are interpreted and implemented.
CONTENTS:
 Sentence construction
 Technical writing
 Recording information
CONDITION:
 Paper
 Pencils/ball pen
 References (books)
 Manuals
METHODOLOGIES:
 Group discussions/interaction
ASSESSMENT METHODS:
 Written test
 Practical / performance test
 Interview
UNIT OF COMPETENCY : WORK IN A TEAM ENVIRONMENT
MODULE TITLE : WORKING IN A TEAM ENVIRONMENT
MODULE DESCRIPTOR : This module covers the knowledge, skills, and attitudes
required in order to relate in a work-based environment.
PREREQUISITE : TEAMWORK (NC I)
Upon completion of this module the students/ trainees must be able to:
LO1. Describe and identify team role and responsibility in a team.
LO2. Describe work as a team member.

LO1. DESCRIBE AND IDENTIFY TEAM ROLE AND RESPONSIBILITY IN A TEAM
1. Role and objective of the team is identified.

2. Team parameters, relationships and responsibilities are identified.
3. Individual role and responsibilities within team environment are identified.
4. Roles and responsibilities of other team members are identified and recognized.
5. Reporting relationships within team and external to team are identified.
CONTENTS:
 Team role.
 Relationship and responsibilities
 Role and responsibilities with team environment.
 Relationship within a team.
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. DESCRIBE WORK AS A TEAM MEMBER
1. Appropriate forms of communication and interactions are undertaken.

2. Appropriate contributions to complement team activities and objectives ae made.
3. Reporting using standard operating procedures followed.
4. Development of team work plans based from role team is contributed.
CONTENTS:
 Communication process
 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 work activities

 Observation through simulation or role play
 Case studies and scenarios.
UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM
MODULE TITLE : PRACTICING CAREER PROFESSIONALISM
MODULE DESCRIPTOR : 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.
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 professionalism are achieved.
2. Intra- and interpersonal relationship in the course of managing
oneself based on performance evaluation is maintained.
3. Commitment to the organization and its goal is demonstrated in the
performance of duties.
4. Practice of appropriate personal hygiene is observed.
5. Job targets within key result areas are attained.
CONTENTS:
 Personal Development-Social Aspects: Intra and Interpersonal Development

 Organizational Goals
 Personal Hygiene and Practices
 Code of Ethics
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:
 Role play
 Interview
 Written examination
LO2. SET AND MEET WORK PRIORITIES
1. Competing demands to achieve personal, team and organizational goals and

objectives are prioritized.
2. Resources are utilized efficiently and effectively to manage work priorities and
commitments.
3. Practices and economic use and maintenance of equipment and facilities are
followed as per established procedures.
4. Job targets within key result areas are attained.
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:
 Role play
 Interview
LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT
1. Training and career opportunities relevant to the job requirements are

identified and availed.
2. Licenses and/or certifications according to the requirements of the
qualifications are acquired and maintained
3. Fundamental rights at work including gender sensitivity are
manifested/observed
4. Training and career opportunities based on the requirements of industry
are completed and updated.
CONTENTS:
 Qualification Standards
 Gender and Development (GAD) Sensitivity
 Professionalism in the Workplace
 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:
 Demonstration
 Interview
 Portfolio assessment
UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
MODULE TITLE : PRACTICING OCCUPATIONAL HEALTH AND SAFETY

PROCEDURES
required to comply with the regulatory and organizational
requirements for occupational health and safety such as
identifying, evaluating and maintaining OH & S awareness.

.
LO1. Identify hazards and risks
LO2. Evaluate hazards and risks
LO3. Control hazards and risks
LO4. Maintain occupational health and safety awareness

LO1. IDENTIFY HAZARDS AND RISKS
1. Workplace hazards and risks are identified and clearly explained.

2. Hazards/Risks and its corresponding indicators are identified in with the
company procedures.
3. Contingency measures are recognized and established in accordance with
organizational procedures.
CONTENTS:
 Hazards and risks identification and control

 Organizational safety and health protocol
 Threshold limit value (TLV)
 OHS indicators
CONDITION:
 Workplace
 PPE
 Learning Guides
 Handouts
 Organizational Safety and Health Protocol
 OHS Indicators
 Threshold Limit Value
 Hazards/Risk Identification and Control
METHODOLOGIES:
 Simulation
 Symposium
 Group dynamics
ASSESSMENT METHODS:
 Situation analysis
 Interview
 Practical examination
LO2. EVALUATE HAZARDS AND RISKS
1. Terms of maximum tolerable limits are identified based on threshold limit values
(TLV)
2. Effects of hazards are determined.
3. OHS issues and concerns are identified 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:
 Situation analysis
 Symposium
 Film viewing
 Group dynamics
ASSESSMENT METHODS:
 Interview
 Simulation
LO3. CONTROL HAZARDS AND RISKS
1. OHS procedures for controlling hazards and risk are strictly followed.
2. Procedures in dealing with workplace accidents, fire and emergencies are
followed in accordance with the organization’s OHS policies.
3. Personal protective equipment is correctly used in accordance with
organization’s OHS procedures and practices.
4. Procedures in providing appropriate assistance in the event of workplace
emergencies are identified in line with the established organizational 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:
 Written
 Interview
 Case/situation analysis
 Simulation
LO4. MAINTAIN OCCUPATIONAL HEALTH AND SAFETY AWARENESS
1. Procedures in emergency related drill are strictly followed in line with the
established organization guidelines and procedures.
2. OHS personal records are filled up in accordance with workplace requirements.
3. PPE are maintained in line with organization guidelines and procedures.
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:
 Demonstration
 Interview
 Portfolio assessment
COMMON COMPETENCIES

UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
MODULE TITLE : DEVELOPING AND UPDATING INDUSTRY KNOWLEDGE
required to access, increase and update industry knowledge.
Upon completion of this module, the trainees/students must be able to:
LO1. Identify and access key resources of information on the industry
LO2. Access, apply and share industry information
LO3. Update continuously relevant industry knowledge

LO1. IDENTIFY AND ACCESS KEY RESOURCES OF INFORMATION ON THE
INDUSTRY
1. Sources of information on the industry are correctly identified and accessed.

2. Specific information on sector of work is accessed and updated.
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
 Written/oral examination
 Practical demonstration
LO2. ACCESS, APPLY AND SHARE INDUSTRY INFORMATION
1. Sources of information on the industry are accessed and applied

2. Industry information is correctly applied to day-to-day activity
3. Information to assist effective work performance is obtained
CONTENTS:
 Trade unions environmental issues and requirements

 Industrial relations issues and major organization
 Career opportunities
 Work ethic required to work in the industry
 Quality assurance
CONDITIONS:
 Industry journals/manuals
 Internet
 Reference book
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
LO3. UPDATE CONTINUOUSLY RELEVANT INDUSTRY KNOWLEDGE
1. Updated knowledge is shared with customer and colleagues

2. Formal and informal research is use to update general knowledge of the industry
CONTENTS:
 Information sources
- Media
- Libraries/reference book
- Union/industry association
- Internet
 Legislation that affects the industry
CONDITIONS:
 Internet
 Reference book
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENIC PROCEDURES
MODULE TITLE : OBSERVING WORKPLACE HYGIENIC PROCEDURES
MODULE DESCRIPTOR : This module deals with the knowledge, skills and attitudes in
observing workplace hygienic procedures. It also includes
following hygienic procedures and identifying and preventing
hygienic risks.
LO1. Practice personal grooming and hygiene
LO2. Practice safe and hygienic handling, storage and disposal of food, beverage and
materials.
LO1. PRACTICE PERSONAL GROOMING AND HYGIENE
1. Proper hygiene procedures are followed

2. Personal grooming and hygiene are practiced regularly
CONTENTS:
 Hygiene procedures
- Proper hand washing
- Regular bathing
- Appropriate and clean clothing
- Cleaning and sanitizing procedures
- Personal hygiene
CONDITIONS:
 Proper hygiene procedure manuals

 Soap
 Sanitizer
 Hygiene products
METHODOLOGIES:
 Self paced/modular
 Demonstration
 Small group discussion
 Distance education
ASSESSMENT METHODS
 Written/Oral examination
 Practical demonstration
LO 2. PRACTICE SAFE AND HYGIENIC HANDLING, STORAGE AND DISPOSAL OF
FOOD, BEVERAGE, AND MATERIALS
1. Proper handling, storage and disposal of food, beverage, and

2. materials are followed
3. Proper disposal of waste are hygienically practiced regularly
4. Proper cleaning procedures are practiced regularly
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:
 Self paced/modular
 Demonstration
 Small group discussion
 Distance education
ASSESSMENT METHODS
 Written/Oral examination
 Practical demonstration
UNIT OF COMPETENCY : PERFORM COMPUTER OPERATIONS
MODULE TITLE : PERFORMING COMPUTER OPERATIONS
MODULE DESCRIPTION : This module covers the knowledge, skills and attitudes
needed to perform computer operations. This includes
inputting, accessing, producing and transferring data using
appropriate hardware and software.
SUGGESTED DURATION : 4 hours
Upon completion of this module, the students/trainees must be able to:
LO1. Identify and explain the functions, general features and capabilities of both hardware
and software
LO2. Prepare and use appropriate hardware and software according to task requirement
LO3. Use appropriate devices and procedures to transfer files/data
LO4. Produce accurate and complete data according to the requirements
LO5. Maintain computer system

LO1. IDENTIFY AND EXPLAIN THE FUNCTIONS, GENERAL FEATURES AND
CAPABILITIES OF BOTH HARDWARE AND SOFTWARE
1. General features of the computer are explained according to sequence of
operation.
2. Functions of computer hardware and software are identified and explained.
3. Types of peripheral devices are identified.
4. Connections between computer and peripheral devices are explained.
CONTENTS:
 Main types of computers and basic features of different operating systems
 Main parts of a computer
 Storage devices and basic categories of memory
 Types of software
 Peripheral devices
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:
 interview
LO2. PREPARE AND USE APPROPRIATE HARDWARE AND SOFTWARE
ACCORDING TO TASK REQUIREMENT
1. Requirements of task are determined.

2. Prepared and used hardware components correctly and according to task
requirement.
3. Task is planned to ensure OH & S guidelines and procedures are followed.
CONTENTS:
 Basic ergonomics of keyboard and computer use

 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:
 interview
LO3. USE APPROPRIATE DEVICES AND PROCEDURES TO TRANSFER FILES/DATA
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
 interview
LO4. PRODUCE ACCURATE AND COMPLETE DATA ACCORDING TO THE
REQUIREMENTS
1. Entered data is processed using appropriate software commands

2. Printed out data as required using computer hardware/peripheral devices is in
accordance with standard operating procedures
3. Transferred files/data between compatible systems using computer software,
hardware/peripheral devises 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
 interview
LO5. MAINTAIN COMPUTER SYSTEM
1. 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
 interview
UNIT OF COMPETENCY : PERFORM WORKPLACE AND SAFETY PRACTICES
MODULE TITLE : PERFORMING WORKPLACE AND SAFETY PRACTICES
MODULE DESCRIPTOR : This module covers performing workplace and safety

practices also in dealing with emergency situations.
LO1: Practice workplace safety, security and hygiene systems, processes and operation
LO2: Responds appropriately to faults, problems and emergency situations
LO3: Maintain safe personal presentation standards.

LO1. PRACTICE WORKPLACE SAFETY, SECURITY AND HYGIENE SYSTEMS,
PROCESSES AND OPERATION
1. Correct healthy, safety and security procedures are complied in line with the
legislation and regulation
2. Correct health, safety and security procedures are followed.
3. Breaches of health, safety and security procedures are identified.
CONTENTS:
• Health, safety and security procedures

• Breaches procedures
CONDITIONS:
 Manuals
 Handbook safety and security
 Report (sample)
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
 Written/Oral examination
LO2. RESPONDS APPROPRIATELY TO FAULTS, PROBLEMS AND EMERGENCY
SITUATIONS
1. Emergency and potential emergency are recognized and appropriate action are
taken
2. Emergency procedures are followed in line with enterprise procedures
3. Assistance is sought from colleagues to resolve or respond to emergency
situation
4. Safe personal presentation standard are identified and followed
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:
 Demonstration
ASSESSMENT METHODS:
 Written/Oral examination
 Observation
LO3. MAINTAIN SAFE PERSONAL PRESENTATION STANDARDS
ASSESSMENT CRITERION:
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
METHODOLOGIES:
 Lecture/ demonstration
 Self-paced instruction
 Group discussion
 Film showing
ASSESSMENT METHODS:
 Hands-on
 Direct observation
 Role-playing/ simulation
 Dramatization / fire drill
UNIT OF COMPETENCY : PROVIDE EFFECTIVE CUSTOMER SERVICES
MODULE TITLE : PROVIDING EFFECTIVE CUSTOMER SERVICES
MODULE DESCRIPTOR : This module 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, e-mail, SMS and handling complaints evaluation
and recommendations.
LO1. Apply effective verbal and non-verbal communication skills to respond to customer
needs
LO2. Provide prompt and quality service to customer
LO3. Handle queries promptly and correctly in line with enterprise procedures
LO4. Handle complaints, evaluation and recommendations.
.
LO1. APPLY EFFECTIVE VERBAL AND NON-VERBAL COMMUNICATION SKILLS TO
RESPOND TO CUSTOMER NEEDS
1. Standard Operating Procedures (SOP) when greeting the guest were followed
2. Information were properly disseminated
3. Use interactive communication with others
CONTENTS:
 Personality development and public relations

 Basic oral communication/ writing memos and letters
 Preparing job documentation
- Following instructions
- Filling-out forms
CONDITIONS:
Tools Equipment Materials

 Recorder  Video camera recorder  V8 tape
 Microphone  Television  CD
 Full-body mirror  VHS/DVD Player  Make=up kit
 Company dress  References:
 Books, brochures,
manuals
METHODOLOGIES:
 Modular (self-pace learning)

 Electronic Learning
 Industry Immersion
 Demonstration
 Film-viewing
ASSESSMENT METHODS:
 Interview (oral/questionnaire)
 Observation
 Demonstration of Practical Skills
LO2. PROVIDE PROMPT AND QUALITY SERVICE TO CUSTOMER
1. Customer needs were assessed according to relationships between food and

religion, gender, folkways, mores and life-cycle
2. Communication standards in customer service were followed
3. Identified opportunities to enhance the quality of services and products were
implemented
4. Time management
CONTENTS:
 Food and culture

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

 Recorder  Video Camera recorder  V8 tape
 Microphone  Television  CD
 Full-body mirror  VHS/DVD Player  Make=up kit
 Company dress  References:
 Books, brochures,
manuals
METHODOLOGIES:
 Modular (self-pace learning)

 Electronic Learning
 Industry Immersion
 Demonstration
 Film-viewing
ASSESSMENT METHODS:
 Interview (oral/questionnaire)
 Observation
 Demonstration of Practical Skills
LO3. Handle queries promptly and correctly in line with enterprise procedures
1. Customer needs are promptly attended in line with workplace procedures and
regulations.
2. Appropriate relation is maintained with customer to meet high quality service
delivery.
3. 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:
 Hands-out
METHODOLOGIES:
 Film showing
ASSESSMENT METHODS:
 Hands-on
LO4. HANDLE COMPLAINTS, EVALUATION AND RECOMMENDATIONS
1. Guests are politely greeted.

2. Complaint is resolved with responsibility.
3. Nature and details of complaint are established.
4. Action is taken appropriately to resolve the complaint to meet customer
satisfaction.
5. 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:
 Hands-out
 Sample complaint/evaluation and recommendation sheet from industry.
METHODOLOGIES:
 Film showing
ASSESSMENT METHODS:
 Hands-on
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

standard operating procedures
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
 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:
 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:
 Oral Presentation
ASSESSMENT METHODS:
 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:
 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
standard operating procedures
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:
ASSESSMENT METHODS:
 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
 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:
ASSESSMENT METHODS:
 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:
 Actual Presentation
ASSESSMENT METHODS:
 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
 Large equipment
METHODOLOGIES:
 Actual presentation
ASSESSMENT METHODS:
 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
 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:
 Actual presentation
ASSESSMENT METHODS:
 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:
 Oral Presentation
ASSESSMENT METHODS:
 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:
ASSESSMENT METHODS:
 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
 Refrigerator
 Airtight containers
 Display cabinets or temperature controlled cabinets
 CD’s, VHS
 Hand-outs
METHODOLOGIES:
ASSESSMENT METHODS:
 Observation
 Demonstration
UNIT OF COMPETENCY : PREPARE AND SERVE OTHER TYPES OF DESSERTS
MODULE TITLE : PREPARING AND SERVING OTHER TYPES OF

DESSERTS
MODULE DESCRIPTOR : This module deals with knowledge, skills and attitude in
preparing other types of desserts, and other various and
specialized techniques of desserts presentation required by
patissiers in hospitality enterprises
LO1. Prepare other types of desserts
LO2. Plan, prepare and conduct a dessert trolley presentation.
LO3. Store and package desserts

LO1. PREPARE OTHER TYPES OF DESSERTS
1. Ingredients are selected, measured and weighed according to recipe

requirements, enterprise and customer preferences.
2. Required temperature is selected to prepare products in accordance with the
desired characteristics, standard recipe specifications and enterprise practices.
3. Desserts are prepared according to recipe specifications and desired product
characteristics
4. Appropriate equipment are used according to required pastry and bakery
products and standard operating procedures
CONTENTS:
 Varieties and characteristics of specialized cakes, both classical and

contemporary and other types of desserts
 Commodity knowledge, including quality indicators of specialized cakes and other
types of desserts
 Culinary terms related to specialized cakes and other types of desserts
 Portion control and yield
 Standard recipe specifications of specialized cakes and other types of desserts
 Standard Operating Procedures in preparing other types of desserts
CONDITIONS:

 Scales and Measuring Devices
 Piping bags and attachment
 Whisks, beaters, spatulas
 Cutting implements for nuts and fruits, graters
 Oven
 Cake and sponge tins and moulds
 Wooden spoons
 Bowl cutters
METHODOLOGIES:
ASSESSMENT METHODS:
 Oral-recitation
 Observation
 Demonstration
LO2. PLAN, PREPARE AND CONDUCTS A DESSERT TROLLEY PRESENTATION
1. Dessert trolley 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 procedure.
CONTENTS:
 Planning, preparing and presenting trolley services

 Arranging and preparing variety of desserts
 OHS
CONDITIONS:
 Measuring Devices
 China ware
 Decorating materials
 Trolley
METHODOLOGIES:
ASSESSMENT METHODS:
 Oral-recitation
 Observation
 Demostration
LO3. STORE AND PACKAGE DESSERTS
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:
 Temperature range in storing desserts

 Packaging design techniques
 Standards and procedures in storing and packaging desserts
 OHS
CONDITIONS:
 Thermometer
 Display cabinets including temperature controlled cabinets
 Refrigerator
 Chillers
 Freezers
 China ware
METHODOLOGIES:
 Lecture- discussion
 Demonstration
 Application
 Presentation
ASSESSMENT METHODS:
 Hands-on
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.
NOMINAL DURATION : 20 hours.
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:

 Set of knives
 Rolling Pin
 Decorative cutters
 Molder
 Pots and pans
 CD’s, VHS
 Hand-outs
 METHODOLOGIES:
ASSESSMENT METHODS:
 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:

 Bake wares
 Pot and pans
 Molder (tart)
 Pastry brusher
 Piping tube
 Pastry bag
 Set of knives
 CD’s, VHS
 Hand-outs
METHODOLOGIES:
ASSESSMENT METHODS:
 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:

 Pans and pots
 Piping tube
 Set of knives
 Molder
 Rolling Pin
 CD’s, VHS
 Hand-outs
METHODOLOGIES:
ASSESSMENT METHODS:
 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:

 Pans and pots
 Set of knives
 CD’s, VHS
 Hand-outs
METHODOLOGIES:
ASSESSMENT METHODS:
 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:

 Display stands / flat forms
 Set of knives
 CD’s, VHS
 Hand-outs
METHODOLOGIES:
ASSESSMENT METHODS:
 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
 CD’s, VHS
 Hand-outs
METHODOLOGIES:
ASSESSMENT METHODS:
 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.

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COMPETENCY-BASED

BREAD AND PASTRY PRODUCTION NC II

COURSE TITLE : BREAD AND PASTRY PRODUCTION NC II

NOMINAL DURATION : 116 hours

Trainees or students should posses the following requirements:

 Can communicate in basic English either oral and written;

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.

1. Specific relevant information is accessed from appropriate sources.

The students/ trainees must be provided with the following:

 Writing materials (pen & paper)

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

The students/trainees must be provided with the following:

1. Team meetings are attended on time.

The students/trainees must be provided with the following:

MODULE TITLE : WORKING IN A TEAM ENVIRONMENT

NOMINAL DURATION : 4 hours

PREREQUISITE : TEAMWORK (NC I)

SUMMARY OF LEARNING OUTCOMES:

LO1. Describe and identify team role and responsibility in a team.

LO2. Describe work as a team member.

1. Role and objective of the team is identified.

The students/ trainees must be provided with the following:

1. Appropriate forms of communication and interactions are undertaken.

The students / trainees must be provided with the following:

 Observation of work activities

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

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:

1. Competing demands to achieve personal, team and organizational goals and

The students/ trainees must be provided with the following

1. Training and career opportunities relevant to the job requirements are

The students/ trainees must be provided with the following:

MODULE TITLE : PRACTICING OCCUPATIONAL HEALTH AND SAFETY

NOMINAL DURATION : 5 hours

SUMMARY OF LEARNING OUTCOMES:

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

LO2. Evaluate hazards and risks

LO3. Control hazards and risks

LO4. Maintain occupational health and safety awareness

1. Workplace hazards and risks are identified and clearly explained.

 Hazards and risks identification and control

The students/ trainees must be provided with the following:

The students/trainees must be provided with the following

The students/trainees must be provided with the following:

 Operational health and safety procedure, practices and regulations

The students/trainees must be provided with the following:

BREAD AND PASTRY PRODUCTION NC II

MODULE TITLE : DEVELOPING AND UPDATING INDUSTRY KNOWLEDGE