COMPETENCY-BASED CURRICULUM

A. Course Design

Course Title : BREAD AND PASTRY PRODUCTION

Nominal Duration : 141 HOURS

Qualification Level : NCII

Course Description : This course is designed to enhance the

knowledge skills and attitude in bread and pastry
production; to prepare and present gateaux, tortes and
cakes, to prepare and serve other types of desserts;
prepare and display petits fours in accordance with
industry standards. It covers the basic, common and
core competencies.

Trainee Entry Requirements :

Can communicate in basic English both oral

and write;
At Least high school graduate;
Physically and mentally fit;
With good moral character;
Can perform basic mathematical computation; and
With pleasing personality
COURSE STRUCTURE

BASIC COMPETENCIES
18 hours

UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOME
COMPETENCY DURATION
1. Participate in 1.1 Participating in 1.1.1 Obtain and convey 4 Hours
workplace workplace workplace information.
communicatio communication. 1.1.2 Complete relevant work
n related documents.
1.1.3 Participate in workplace
meeting and discussion.
2. Work in 2.1 Working in 2.1.1 Describe and identify 4 Hours
team team team
environment environment. role and responsibility
in a
team.
2.1.2 Describe work as a team
member.
3. Practice 3.1 Practicing 3.1.1 Integrate personal 4hours
career career objectives with
professionalis professionalism. organizational goals.
3.1.2 Set and meet work
m
priorities.
3.1.3 Maintain professional
growth and development.
4. Practice 4.1 Practicing 4.1.1 Evaluate hazard and 6 hours
occupational occupational risks.
health and health and 4.1.2 Control hazards and
safety procedures risks.
safety
. 4.1.3 Maintain occupational
procedures health and safety
awareness.
 COMMON COMPETENCIES
18 Hours
UNIT OF MODULE LEARNING OUTCOME NOMINAL
COMPETENCY TITLE DURATION
1.Develop and 1.1 Developing 1.1.1 Identify and access key 4 hours
update and sources of information on the
industry updating industry
1.1.2 Access, apply and share
knowledge industry
industry information
knowledge 1.1.3 Update continuously relevant
industry knowledge
2. Observe 2.1 Observing 2.1.1 Practice personal grooming 2 hours
workplace workplace and hygiene
hygiene hygiene 2.1.2 Practice safe and hygienic
handling storage and disposal of
procedures procedures
food and materials
3. Perform 3.1 Performing 1.1.1 Identify and explain the 4 hours
computer computer functions, general features and
operations operations capabilities of both hardware
and software
1.1.2 Prepare and use appropriate
hardware and software
according to task requirement
1.1.3 Use appropriate devices and
procedures to transfer files/data
1.1.4 Produce accurate and
complete data according to the
requirements
1.1.5 Maintain computer System
4. Perform 4.1 Performing 4.1.1 Practice workplace procedures 4 hours
workplace workplace for health, safety and security
and safety and practices
safety 4.1.2 Respond appropriately to
practices
practices faults, problems and
emergency situations in line
with enterprise guidelines
4.1.3 Maintain safe personal
presentation standards
5. Provide 5.1 Providing 5.1.1 Apply effective verbal and non- 4 hours
effective effective verbal communication skills to
customer customer respond to customer needs
service 5.1.2 Provide prompt and quality
service
service to customer
5.1.3 Handle queries promptly and
 correctly in line with
enterprise procedures
5.1.4 Handle customer complaints,
evaluation and
recommendations

CORE COMPETENCIES
105 Hours

UNIT OF MODULE NOMINAL

LEARNING OUTCOME
COMPETENCY TITLE DURATION
1. Prepare 1.1 Prepare 1.1.1 Prepare bakery products 25 hours
and and produce 1.1.2 Decorate and present bakery
produce bakery products
1.1.3 Store bakery products
bakery products
products
2. Prepare 2.1 Prepare 2.1.1 Prepare pastry products 25 hours
and and produce 2.1.2 Decorate and present pastry
produce bakery products
2.1.3 Store pastry products
pastry products
products
3. Prepare 3.3. Prepare 3.1.1 Prepare sponge and cakes 25 hours
and present and present 3.2.2 Prepare and use fillings
gateaux, gateaux, 3.3.3 Decorate cakes
3.3.4 Present cakes
tortes and tortes and
3.3.4 Store cakes
cakes cakes
4. Prepare 4.1 Prepare 4.1.1 Prepare iced petit fours 20 hours
and display and display 4.1.2 Prepare fresh petit fours
petit fours petit fours 4.1.3 Prepare marzipan petit fours
4.1.4 Prepare caramelized petit
fours
4.1.5 Display petit fours
4.1.6 Store petit fours
5. Present 5.1 Present 5.1.1 Present and served plated 10 hours
desserts desserts desserts
5.1.2 Plan, prepare and present
dessert buffet selection or plating
5.1.3 Store and package desserts
ASSESSMENT METHODS: Demonstration, Observation,
Interviews/Questioning, written or oral test,
Simulation/Practical Test with oral Questioning

COURSE DELIVERY : The training is based on curriculum developed from

the competency standards. Learning is modular in its
structure. Training delivery is individualized and self-
paced. Training is based on work that must be
performed. Training materials are directly related to
the competency standards and the curriculum
modules. Assessment is based on the collection of
evidence of the performance of work to the industry
required standard. Training is based both on and off-
the-job components. Allows for recognition of prior
learning (RPL) or current competencies. Training
allows for multiple entry and exit; and Approved
training programs are Nationally Accredited.

RESOURCES:
List of recommended tools, equipment and materials for the training of 25
trainees for BREAD AND PASTRY PRODUCTION NC II

TOOLS EQUIPMENT MATERIALS

QTY QTY QTY

12 Measuring cup, 6 Commercial Mixers Cake flour

solid with complete
attachments

12 Measuring cup, 1 Mechanical Dough Bread Flour

liquid (250 & 500 roller
ml)

25 Measuring spoon 1 Decker oven All-purpose

3 Cake turn table 1 Compressor Sugar

20 Decorating tips 1 Dough cutter Yeast

6 Rolling pins Butter

6 Pie pan sizes 6, 8, Margarine

10
 6 Sheet pans Butter (French
bread)

6 Pie cutter Cooking oil

6 Rubber scrapper Lard

6 Palette knife All-purpose

cream

6 Cake stand with Whipping cream

tier

6 Cake pillars Confectioner

sugar

6 Sauce pan, s/s Knox gelatin

6 Ladles s/s Flaked almonds

6 Knives s/s with Chocolate chips

plastic handle

6 Chopping board, Chocolate,

color coded shredded

6 Scale 2, 10 kgs Cherries with

stem

6 Grater Cherries

6 Wooden spoons Food colors

6 Beaters Tropical fruits

12 Mixing bowl ( 6 4 Gas range Whole wheat, rye,

sets pcs per set) multi grain

6 Wire whisk 1 Upright freezer Cream cheese

 TOOLS EQUIPMENT MATERIALS

QTY QTY QTY

6 Muffin pan, small 1 Refrigerator Paper cups

6 Muffin pan, Tulip paste

medium

6 Muffin pan, big Sugar lace

6 Loaf pan, small Pineapple juice

6 Loaf pan, Contreau

medium

6 Loaf pan, big

4 Rectangular pan TRAINING MATERIALS:

1x8x8

6 Round pan 6,8,

10, 12, 14, 16

6 Pie pan

6 Flour sifter

6 Strainer

3 Double boiler
Piping bags

Coupler
 TRAINING FACILITIES

BREAD AND PASTRY PRODUCTION NC II

The Bread and Pastry Production workshop must be of concrete

structure. Based on the class size of 25 students/trainees, the space
requirements for the teaching/learning and circulation areas are as
follows:

Space Requirement Size in Meters Area in Sq. Total Area in Sq.

Meters Meters

Lecture/Demo Area 8x5m 40 sq. m. 40 sq. m.

Student/trainee
1x1m 1 sq. m. 25 sq. m.
working space
Laboratory 8 x 5 sq. m. 40 sq. m. 40 sq. m.
Learning Resource
3 x 5 sq. m. 15 sq. m. 15 sq. m.
Center
Facilities/Equipment
36 sq. m.
/Circulation Area

Total Workshop Area : 156 sq. m.

Qualification of Instructor/Trainers:

 Must have completed a Trainers Training Methodology Course (TM II) or

its equivalent
 Must have at least 2 years industry experience
 Must be a holder of a Bread and Pastry Production NC level II or
equivalent
 Must be of good moral character
 With pleasing personality
 Must have attended relevant Bread and Pastry Production trainings and
seminars (for patisserie trainers) or equivalent
 Proficient in bakery/pastry productions (for Bread and Pastry Production
trainers)
A. Modules of Instruction

CORE COMPETENCIES: 18 hours

Unit of Competency : PREPARE AND PRESENT GATEAUX, TORTES AND CAKES

Module Title : PREPARING AND USING OF FILLING FOR SPONGE CAKES

Module Descriptor : This unit covers the knowledge and skills required by
bakers and pastry cooks (patissiers) to produce, fill, decorate
and present a range of specialized sponges and cakes, where
finish, decoration and presentation of a high order is
required.

Nominal Duration : 25 hours

Summary of learning outcomes:

LO 1. Prepare sponge and cakes

LO 2. Prepare and use fillings

LO 3. Decorate cakes

LO 4. Present cakes

LO 5. Store cakes
Details of Learning Outcomes:

LO1. PREPARE SPONGE AND CAKES

Assessme
Conditio Assessment
nt Contents Methodologies
ns Methods
Criteria
 Ingredie  Culinary  Person  Lecture/Discussion  Oral
nts are terms al  Demonstration/Appli questionin
selected, related protect cation g
measure to ive  Actual presentation  Written
d and sponge equiip examinatio
weighed cakes ment n
accordin  Main  Bake  Direct
g recipe ingredie ware observatio
require nt used  Small n
ments, for hand  Demonstra
enterpri variety of tools tion
se sponge  Large
practice and equip
s and cakes ments
custome  Specific
r temperat
practice ure used
s. for
 Require different
d oven types of
tempera sponge
ture is and
selected cakes
to bake  Mixing
goods in methods
accorda used for
nce with variety of
desired sponge
characte and
ristic, cakes
standar  Cooling
d recipe temperat
and ure of
specifica sponge
tions and
and cakes
enterpri  Required
 se equipme
practise nt and
s material
 Sponges s for
and sponge
cakes and
are cakes
prepare  Recipe
accordin specifica
g to tions,
recipe techniqu
specifica es and
tions, conditio
techniqu ns and
es and desired
conditio product
ns and characte
desired ristics
product  OHS
characte
ristic.
 Appropri
ate
equipme
nt are
used
accordin
g to
required
pastry
and
bakery
products
and
standar
d
operatin
g
procedu
res
 Sponges
and
cakes
are
cooled
 accordin
g to
establis
hed
standar
d and
procedu
res

LO2. PREPARE AND USE FILLING

Assessme
Condition Assessment
nt Contents Methodologies
s Methods
Criteria
 Fillings  Identific  Persona  Lecture/Discussion  Oral
are ation of l  Demonstration/Ap questioni
identifie fillings protecti plication ng
d appropri ve  Actual presentation  Written
accordi ate in a equipm examinati
ng to specific ent on
what cakes  Spatula  Direct
specific  Identific s, observatio
cake is ation of wooden n
appropr the spoons  Demonstr
iate required  Whisk ation
 Fillings consiste  Graters
are ncy and
 Scales
prepare appropri
 Piping
d and ate flavor
bags
selected of fillings
 Cake
in  Filling
sponge
accorda and
tins and
nce assembli
molds
with ng cakes
require  Comme
and
d rcial
siding s
consiste mixers
based on
ncy and the  Ovens
appropr required  Creams,
iate recipe mouse,
flavors specifica Custard
 Slice or tions  Fruits,
layer and fresh
 sponge product and
and characte crystaliz
cakes ristics ed, fruit
are purees
filled  Jams
and nuts
assembl  CD’s
ed Hand outs
accordi
ng to
standar
d recipe
specific
ations,
enterpri
se
practice
and
custom
er
prefere
nce
 Coating
s and
sidings
are
selected
accordi
ng to
the
product
charact
eristics
and
require
d recipe
specific
ations
LO3. DECORATE CAKES

Assessme
Methodologie Assessment
nt Criteria Contents Conditions
s Methods
 Sponge  Identificati  Decorative  Lecture  Oral
and on of tools  Discussion questioning
cakes specific  Spatula  Demonstrati  Written test
are decoration  Parchment on  Observation
decorate s paper  Application  Demonstrati
d suited appropriat  Pastry  Oral on
to the e for brush presentation
product sponge  Pastry bag
and and cakes  Turntable
occasion  Identificati  Serrated
and in on of knife
the standard  Grater
accorda recipes of  Glazes,
nce with icings and jellies,
standard decoration chocolates,
recipes s for fresh and
and sponge preserved
enterpris and cakes fruits, fruit
e
purees,
practices nuts,
 Suitable colored/fla
icings vored
and sugar,
decorati fondants,
ons are butter
used cream,
accordin boiled
g to icings
standard
recipes
and/or
enterpris
e
standard
and
custome
r
preferen
ces
 LO4. PRESENT CAKES

Assessment
Criteria Assessment
Contents Conditions Methodologies
Methods
 Sponge  Selection  Stands  Lecture  Oral
and cakes and usage  Packagi  Discussion presentation
are of ng  Demonstrati  Written
presented equipment material on examination
on in s  Application  Observation
accordanc accordanc  Decorati  Oral  Demonstrati
e with e with ve presentation on
customer service material
expectatio requireme s and
ns and nts equipme
establishe  Identificati nt
d on of the  Cd’s
standard product VHS
and freshness,  Hand
procedure appearanc outs
s e,
 Equipmen characteri
t are stics of
selected prepared
and used cakes
in  Cutting
accordanc portion-
e with controlled
service to
requireme minimize
nts the
 Product wastage of
freshness, cake
appearanc
es and
eating
qualities
are
maintaine
d in
accordanc
e with the
establishe
d
standards
 procedure
 Cakes are
marked or
cut
portion-
controlled
to
minimize
wastage
and in
accordanc
e with the
enterprise
specificati
ons and
customer
preference
s

LO5. STORE CAKES

Assessment
Methodologie Assessment
Criteria Contents Conditions
s Methods
 Cakes  Standa Students/trai  Lecture  Oral
are rds and nees must be  Discussion questioning
stored in proced provided with  Demonstra  Written
accordan ures of the following tion test
ce with storing  Cutting  Application  Observatio
establish cake materials  Oral n
ment’s product  Packagin presentatio  Demonstra
standard  Storage g n tion
s method materials
procedur for  Refrigerat
es cakes or
 Storage  OHS  Airtight
methods container
are s
identified  Display
in cabinets
accordan or
ce with a temperat
product ure
specificat controlled
ions and cabinets
establish  CD’s VHS
ed  Hand
standard outs
s and
procedur
es