HOW TO USE THIS COMPETENCY BASED LEARNING

MATERIAL

Welcome to the module in “Prepare and Produce Bakery Products”.

This module holds training materials and undertakings for you to complete.
This unit, “Prepare and Produce Bakery Products”, covers the
outcomes required in decorate and present bakery products. It is consist of
competencies to prepare to assemble electronic products, prepare/make
PCB modules, mount and solder electronic components, assemble electronic
products, test and inspect assembled electronic products and to develop
knowledge, skills, abilities and attitude required with the industry standard.
You are required to go through a series of learning activities in order
to complete each learning content. Information Sheets consist of learning
contents that you need to learn. Each Information Sheet has a learning
objective that you need to attain while reading the Information Sheet. After
each Information Sheet is a Self-Check that will help you test yourself if you
have attained the learning objectives. Compare your answer to the
corresponding Answer Key. You must answer all the questions correctly
before proceeding to the next activity
Assignment, Operation, Task and Job Sheets are activity sheets
that will help you practice the skills previously discussed in the Information
Sheets or demonstrated by your trainer. A Performance Criteria Checklist
is provided which will allow for self-evaluation or peer evaluation. This
Performance Criteria may be used by your trainer to evaluate your
performance. Follow these activities on your own. When you are ready,
present your work to your trainer for final evaluation and recording, if you
have questions, don’t hesitate to ask your trainer for assistance.

Recognition of Prior Learning (RPL)

You may already have some or most of the knowledge and skills
covered in this learner's guide because you have:
 been working for some time
 already completed training in this area.

If you can demonstrate to your trainer that you are competent in a

particular skill or skills, talk to him/her about having them formally
recognized so you don't have to do the same training again. If you have a
qualification or Certificate of Competency from previous trainings, show it to
your trainer. If the skills you acquired are still current and relevant to the
unit/s of competency they may become part of the evidence you can present

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for RPL. If you are not sure about the currency of your skills, discuss this
with your trainer.
At the end of this module is a Learner’s Diary. Use this diary to
record important dates, jobs undertaken and other workplace events that
will assist you in providing further details to your trainer or assessor. A
Record of Achievement is also provided for your trainer to complete once
you complete the module.
This module was prepared to help you achieve the required
competency, in Assembling Electronic Products. This will be the source of
information for you to acquire knowledge and skills in this particular trade
independently and at your own pace, with minimum supervision or help
from your instructor.
 Talk to your trainer and agree on how you will both organize the
training of this unit. Read through the module carefully. It is
divided into sections, which cover all the skills, and knowledge you
need to successfully complete this module.

 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/she is there to support you and show you the correct way to do
things.

 Your trainer will tell you about the important things you need to
consider when you are completing activities and it is important
that you listen and take notes.

 You will be given plenty of opportunity to ask questions and

practice on the job. Make sure you practice your new skills during
regular work shifts. This way you will improve both your speed and
memory and also your confidence.

 Talk to more experience workmates and ask for their guidance.

 Use the self-check questions at the end of each section to test your
own progress.

 When you are ready, ask your trainer to watch you perform the
activities outlined in this module.

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 As you work through the activities, ask for written feedback on
your progress. Your trainer keeps feedback/ pre-assessment
reports for this reason. When you have successfully completed
each element, ask your trainer to mark on the reports that you are
ready for assessment.

 When you have completed this module (or several modules), and
feel confident that you have had sufficient practice, your trainer
will arrange an appointment with registered assessor to assess you.
The results of your assessment will be recorded in your
competency Achievement Record.

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 COMPETENCY BASED LEARNING MATERIALS

BREAD AND PASTRY PRODUCTION NC II

LIST OF COMPETENCIES

No Unit of Competency Module Title Code

BASIC COMPETENCIES

1 Participate in workplace Participating in workplace

500311105
communication communication

2 Work in team environment Work in team

500311106
environment

3 Practice career Practice career

500311107
professionalism professionalism

4 Practice occupational health Practice occupational

and safety procedures health and safety 500311108
procedures

COMMON COMPETENCIES

1 Develop and update industry Develop and update

TRS311201
knowledge industry knowledge

2 Observe workplace hygiene Observe workplace

TRS311202
hygiene

3 Perform computer Perform computer

TRS311203
operations operations

4 Perform workplace and Perform workplace and

TRS311204
safety practices safety practices

5 Provide effective customer Provide effective customer

TRS311205
service service

CORE COMPETENCIES

1 Prepare and produce Prepare and produce

TRS741379
bakery products bakery products

2 Prepare and produce pastry Prepare and produce TRS741380

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 products pastry products

3 Prepare and present Prepare and present

TRS741381
gateaux, tortes, and cakes gateaux, tortes, and cakes

4 Prepare and display petit Prepare and display petit

TRS741382
fours fours

5 Present desserts Present desserts TRS741383

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 MODULE CONTENT

Learning Outcomes Progress Training

Learning Contents Duration
Check
1. PREPARE BAKERY Identify and measure Self-check/
PRODUCTS ingredients according Demonstration
to standards / Oral Question

Different types of Self-check/

doughs & breads Demonstration
/ Oral Question

Self-check/
Mixing procedures
Demonstration
recipes and desired
/ Oral Question
product 12hrs
characteristics

Self-check/
Bake bakery products
Demonstration
according to
/ Oral Question
standards

Self-check/
Oven Operations and
Demonstration
Settings
/ Oral Question

2. DECORATE AND Self-check/

Fillings,
PRESENT BAKERY Demonstration
Coating/Icing,
PRODUCTS / Oral Question
Glazes, and
Decorations
Filled Bakery Self-check/
4hrs
Products Demonstration
/ Oral Question

Finish and Present Self-check/

Bakery Products Demonstration
/ Oral Question

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3. STORE BAKERY Shelf life of Bakery Self-check/
PRODUCTS products Demonstration 2hrs
/ Oral Question

Storage of Bakery Self-check/

Products Demonstration 1hr
/ Oral Question

Different Packaging Self-check/

for Bakery Products Demonstration 1hrs
/ Oral Question

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 COMPETENCY SUMMARY

Unit of Competency : Prepare and Produce Bakery Products

Module Title : Preparing and Producing Bakery Products

Module Descriptor : This unit deals with the knowledge and skills
required by bakers and pastry cooks (patissiers)
to prepare and produce a range of high-quality
bakery products in commercial food production
environments and hospitality establishments.

Nominal Duration : 20 hrs

Learning Outcomes : Upon completion of this module, the trainee

must be able to

LO1. Prepare Bakery Products

LO2. Decorate and Present Bakery Products
LO3. Store Bakery Products

Assessment Criteria:

1. Required ingredients are selected, measured and weighed according to

recipe or production requirements and established standards and
procedures
2. A variety of bakery products are prepared according to standard
mixing procedures/formulation/ recipes and desired product
characteristics

3. Appropriate equipment are used according to required bakery

products and standard operating procedures

4. Bakery products are baked according to techniques and appropriate

conditions; and enterprise requirement and standards

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 5. Required oven temperature are selected to bake goods in accordance
with the desired characteristics, standards recipe specifications and
enterprise practices

QUALIFICATION : BREAD AND PASTRY PRODUCTION NCII

UNIT OF COMPETENCY : Prepare and Produce Bakery Products
MODULE TITLE : Preparing and Producing Bakery Products
MODULE DESCRIPTOR : This unit deals with the knowledge and skills
required by bakers and pastry cooks
(patissiers) to prepare and produce a range of
high-quality bakery products in commercial
food production environments and hospitality
establishments.

NOMINAL DURATION :

SUMMARY OF LEARNING OUTCOMES:

LO1
LO2
LO3
LO4
LO5

DETAILS OF LEARNING OUTCOMES:

LO3

Assessment
Assessment Criteria Contents Conditions Methodologies Methods

Assembly workplace is Prepare assembly Tools:  Written

 Self-paced/
prepared in workplace Test
Modular
accordance with Equipment:
OH&S policies and  Practical
 Lecture/
procedures. Test
discussion
Materials/
 Oral
Supplies:  Demonstration
Question

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From
Copy
From
From
Fromyouryour
Performance
your
your Session Plan
Session
Plan
Session
Session
(METHODS)
Plan
Plan
(LEARNING
Criteria from CONTENT)
TR
(RESOURCES)
(letter C.
ASSESSMENT
PLAN)

CBLM_PTS page 144

LEARNING EXPERIENCES

Learning Outcome No. 3

Mount and Solder Electronic Component

Learning Activities Special Instructions

1.Copy
Apply knowledge
from HOW ofCOMPETENCY
TO USE THIS lead and lead-
freeLEARNING
BASED soldering
MATERIAL, paragraph 3 and 4.

 Read Information Sheet No.

1.3-1a on Lead Soldering Safety
Guidelines

Activities for presentation, practice and
feedback
2.

3.

4.

 After completion and compliance of all the learning activities of this

LO you are ready to proceed to the next LO on Perform Electronic
Products Assembly.

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 READ INFO SHEET No. 1.3-3 CBLM_PTS page 149

Info Sheet No. MUST

INFORMATION SHEET No. ?.?-? be the same with your
Session Plan
(LEARNING CONTENT)
TITLE as well as the TITLE of
the info Sheet
(CBLM_PTS page 151)
Learning Objectives:
After reading this information sheet you should be able to;
1. Identify general safety guidelines in handling soldering iron,
solder, flux and cleaners. See guidelines for preparing Learning Objectives (CBLM_PTS page
2. 152)

After performing all the activities of the last LO, Prepare/Make PCB
Module, the next activity that would come into our mind is soldering. But
before we go directly to the actual soldering activity we will first go through
lead soldering safety guidelines that would lead us as we pursue further
thru this learning outcome. Provide INTRODUCTION/OVERVIEW . (CBLM_PTS page 153)

GENERAL SAFETY GUIDELINES

Lead (Pb) is a known neurotoxin and can pose other significant
chronic health effects. If lead-containing soldering material is not safely
handled, workers may be inadvertently exposed. However, when the solder
is handled and treated appropriately, there is minimal hazard to any person
working with the solder. The Body/Text (CBLM_PTS page 153

Soldering Iron Safety

1. Never touch the element or tip of the soldering iron. It is very hot
(about 400°C) and will burn.
2. Hold wires to be heated with tweezers, pliers or clamps to avoid
receiving burns from objects that are heated.

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 3. Keep the cleaning sponge wet during use.
4. To the extent possible, conduct soldering on a solid, level surface
and always return the soldering iron to its stand when not in use.
Never put it down on your workbench.
5. Turn unit off or unplug the iron when not in use. Soldering
stations that feature an automatic shut off not only extend the life
of tip, iron and station, but provide an additional measure of fire
safety.

Numbering of Self-Check should be

based on the Info Sheet No. Provide sets
Type of TEST SELF-CHECK No.?.?-? of question that would verify the
acquisition of knowledge stated in the
learning objectives. There is no
True or False
prescribed number of items nor type of
Directions: Read carefully each statement below. On a piece of paper
test for self-check. write
Number of items
depend on the content of the
T if the statement is TRUE and write F is the statement is FALSE.
information sheet.
1. Lead (Pb) is a known neurotoxin and can pose other significant
chronic health effects.

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 ANSWER KEY No. ?.?-?
Self-Check No. ?.?-?
Serves as feedback tool, should always follow a self-check so trainee’s can check his
own answer.

1. T
2.

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 OPERATION SHEET No. ?.?-?
Title

Performance
CBLM_PTS page 170
Objectives

Supplies

Equipment

Purpose:

Procedure:
1.
2.

Assessment Method:


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 PERFORMANCE CRITERIA CHECKLIST No. ?.?-?
Operation Sheet No. ?.?-?

Trainee’s Name: _______________________________ Date: ____________________

CRITERIA YES NO

Did I?...

1. 

2. 

3. 

CBLM_PTS page 170

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 TASK SHEET No. ?.?-?
Title

Performance
Objectives

Supplies

Equipment

Purpose:

Procedure:
1.
2.

Assessment Method:


Provide INTRODUCTION/OVERVIEW . (CBLM_PTS page 160)

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 PERFORMANCE CRITERIA CHECKLIST ?.?-?
Task Sheet No. ?.?-?

Trainee’s Name: _____________________________ Date: ____________________

CRITERIA YES NO

Did I?...

1. 

2. 

3. 

Provide INTRODUCTION/OVERVIEW . (CBLM_PTS page 160)

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 ASSIGNMENT SHEET No. ?.?-?

TITLE

Objectives:
1.
Instructions:

Example:

Assignment:

CBLM_PTS page 154

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 ANSWER KEY No. ?.?-?
Assignment Sheet No. ?.?-?

CBLM_PTS page 154

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 JOB SHEET No. ?.?-?
Title

Performance
Objectives

Supplies

Equipment

Purpose:

Procedure:
1.
2.

Assessment Method:


CBLM_PTS page 174

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 PERFORMANCE CRITERIA CHECKLIST ?.?-?
Job Sheet No. ?.?-?

Trainee’s Name: ______________________________ Date: ___________________

CRITERIA YES NO

Did I?...

1. 

2. 

CBLM_PTS page 174

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