COMPETENCY -BASED CURRICULUM

A. Course Design

Course Title BREAD AND PASTRY PRODUCTION NC II

Nominal Duration 141 Hours

Qualification Level National Certificate

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.

Trainee Entry Requirements Trainees or students wishing to gain entry into this
course should possess the following requirements:
-Can communicate in Basic English either oral or
written:
-Physically and mentally fit;
-With pleasing personality:
-With good moral character; and
-Can perform basic mathematical computation

BASIC COMPETENCIES
18 hours

Unit of Module Title Learning Outcomes Nominal

Competency Duration
1. Participate in Participating in a. Obtain and convey work 6 hours
workplace workplace place information
communication communication b. Complete relevant work
Documents
c. Participate in workplace
meeting and discussion

2. Work in team Working in team a. Describe and identify team 3 hours

environment environment role and responsibility in a
team
b. Describe work as a team
member

3. Practice Practicing a. Integrate personal 3 hour

career career objectives with
professionalism professionalism organizational goals.
b. Set and meet work priories
ties.
c. Maintain professional
growth and development

4. Practice Practicing a. Identify hazards and risks 6 hours

occupational occupational b. Evaluate hazard and risks.
health and safety health and safety c. Control hazards and risks.
d. Maintain occupational health
and safety awareness
 COMMON COMPETENCIES
18 hours

Unit of Module Title Learning Outcomes Nominal

Competency Duration
1. Developed Developing and a. Learning Outcomes a. 3 hours
and update industry b. Seek information on the
update knowledge industry.
industry c. Update continuously
knowledge relevant industry
knowledge

2. Observe Observing a. Follow hygiene 3 hours

workplace workplace procedures.
hygiene hygiene b. Identify and prevent
procedure procedures hygiene risk
s

3. Perform Performing a. Plan and prepare task to 3 hours

computer computer be undertaken.
operations operations b. Input data into a
computer
c. Assess information using
computer
d. Produce/ output data
using computer system.
e. Maintain computer
system

4. Performed Performing a. Practice workplace safety 3 hours

workplace workplace and security and hygiene
and safety safety practices systems, processes and
practices operations Respond
appropriately to faults,
problems and emergency
situations in line with
enterprise guidelines
b. Maintain safe personal
presentation standards

5. Provide Providing a. Greet Customers 6 hours

effective effective b. Identify Customer needs
customer customer service c. Deliver service to
service customers
d. Handle queries through
telephone, fax machine,
internet and email.
 CORE COMPETENCIES
105 hours

Unit of Module Title Learning Outcomes Nominal

Competency Duration
1. Prepare and Preparing and a. Prepare bakery products 25 hours
producing producing b. Decorate and present
bakery bakery bakery products
products products c. Store bakery products

2. Prepare and Preparing and a. Prepare pastry products 25 hours

producing producing b. Decorate and present
pastry pastry pastry products
products products c. Store pastry products

3. Prepare and Preparing and a. Prepare sponge and cakes 25 hours

presenting presenting b. Prepare and use fillings
gateaux, gateaux, tortes c. Decorate cakes
tortes and and cakes d. Present cakes
cakes e. Store cakes

4. Prepare and Preparing and a. Prepare iced petits fours 20 hours

displaying displaying b. Prepare fresh petits fours
petits four petits four c. Prepare marzipan petits
Presenting Presenting fours
d. Prepare caramelized petits
fours
e. Display petits fours f. Store
petits fours

5. Present Presenting a. Perform mis en place 10 hours

desserts desserts b. Prepare variety salads and
dressing
c. Present a variety of salads
and dressings
d. Store salads and dressings

Assessment Methods:
 Group discussion
 Interaction
 Plant tour
 Symposium
 Group Discussion
 Individual/Group Assignment
 Lecture
 Demonstration
 Role-play
 Tutorial or self-pace
  Simulation
 Actual Demonstration/
 On-the-job training
 Video Presentation

Course Delivery:

The delivery of training should adhere to the design of the curriculum. Delivery
shall be guided by the 10 basic principles of competency based TVET:

 The training is based on curriculum developed from the

Competency standards;
 Learning is modular in its structure
 Training delivery is learner-centered and should accommodate
individualized and self-paced learning strategies;
 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 in the collection of evidence of the
performance of work to the industry required standard;
 Training is based both on and off-the-job components, (RPL) or
Current competencies;
 Training program allows tor recognition of prior learning ;
 Training allows tor multiple entry and exit; and
 Training programs are registered with the UTPRAS.

Resources:

Recommended list of tools, equipment and materials for the training of 25 trainees
for BREAD AND PASTRY PRODUCTION NCII

TOOLS EQUIPMENT MATERIALS

QTY QTY QTY
12 Measuring cup, solid 6 Commercial Mixers Cake flour
with complete
attachments
12 Measuring cup, 1 Mechanical Dough Bread Flour
liquid (250 & 500 ml) roller

QTY QTY QTY

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 1 Gas range Butter
6 Pie pan sizes 6, 8, 1 Upright freezer Margarine
10
6 Sheet pans 1 Refrigerator Butter
 (French
bread)
6 Pie cutter 1 Decker oven Cooking oil
6 Rubber Scrapper 1 Compressor Lard
6 Palette knife 1 Dough cutter All-purpose
cream
6 Cake stand with tier 1 Gas range Whipping
cream
6 Cake pillars Confectioner
Sugar
6 Sauce pan, s/s Knox gelatin
6 Ladles s/s Flaked
almonds
6 Knives s/s with Chocolate
plastic handle chips
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
Fruit
12 Mixing bowl ( 6 pcs Whole
sets per set) wheat, rye,
multi grain
6 Wire whisk Cream
cheese
6 Muffin pan, small Paper cups
6 Muffin pan, medium Tulip paste
Muffin pan, big Sugar lace
Loaf pan, small Pineapple
juice
Loaf pan, medium Contreau
Loaf pan, big

TOOLS EQUIPMENT MATERIALS

QTY QTY QTY
Rectangular pan TRAINING
1x8x8 MATERIALS
Round pan 6,8, 10, Wilton deco
12, 14, 16 rating
magazine,
video
Pie pan Good
House-
keeping
Baking Book
Training Facilities:

The Bread and Pastry Production workshop must be of concrete structure Based on
the class size of 25 students/trainees, the space requirements for t teaching/earning
and circulation areas are as follows:

Space Requirement Size in Area in Total Area

Meters Sq. Meter in Sq.
Meters

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

Student/trainee working space 1x1 1 sq. m. 25 sq. m.
Laboratory 8 x 5 Sq. 40 sq. m. 40 sq. m.
m.
Learning Resource Center 3 x 5 Sq. 15 sq. m. 15 sq. m.
Facilities/Equipment/Circulation Area m.
Space Requirement 36 sq. mn.
Total Workshop Area : 156 sq. m.

Qualification of Instructors/ Trainers:

- Must have completed a Trainers
Training Methodology Course (TM I)
or its equivalent
- Must have at least 2 years industry
experience
- Must be a holder of a Bread and
Pastry Production NC level l 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)
 B. Modules of instructor

Basic Competencies: BREAD AND PASTRY PRODUCTION NC II

Unit of Competency: PARTICIPATE IN WORKPLACE
COMMUNICATION
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.
Nominal Duration: 6 hours

Summary of Learning Outcomes:

Upon completion of this module the students/ trainees will be able to:
LO1. Obtain and convey workplace information
LO2. Participate in workplace meeting and discussion
LO3. Complete relevant work related documents.

Details of Learning Outcomes

LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION

Assessment Contents Conditions Methodologie Assessment
Criteria s method
Specific and relevant - Parts of The - Group - written test
information is Speech students/trai Discussio - practical
accessed from - Sentence nees n performanc
appropriate sources constructi provided - Interaction e test
on with the - Lecture - Interview
Effective questioning - Effective following: - Reportoria
, active listening and communi l
speaking skills are cation - Writing
used to gather and - Conduct material
Convey information interview s (pen
and
Appropriate medium Paper)
is used to transfer - Referen
information and ces
ideas (Books)

Appropriate non- - Manuals

verbal
communication is
used

Appropriate lines of
communication with
supervisors and
colleagues are
identified and
followed
Defined workplace
procedures for the
location and storage
of information are
used

Personal interaction
is carried out clearly
and concisely

LO2. PARTICIPATE IN WORK PLACE MEETINGS AND DISCUSSIONS

Assessment Contents Conditions Methodologie Assessment
Criteria s method
Team meetings are - Sentence The - Group - Written test
attended on time constructi students/trai Discussio - Practical
on nees n performanc
Own opinions are - Technical provided - Interaction e test
clearly expressed writing with the - Lecture - Interview
and those of others - Recordin following:
are listened to g
without interruption informati - Paper
on - Pen
Meeting inputs are
- Pencils/
consistent with the
ballpen
meeting purpose and
established
- Referen
protocols ce(book)
- manuals
Workplace
interactions are
conducted in a
courteous manner

Questions about
simple routine
workplace
procedures and
maters concerning
working conditions of
employment are
asked and responded
to

Meetings outcomes
are interpreted and
implemented
 LO3. COMPLETE RELEVENT WORK RELATED DOCUMENTS
Assessment Contents Conditions Methodologie Assessment
Criteria s method
- Sentence The - Group - Written test
Range of forms constructi students/trai Discussio - Practical
relating to conditions on nees n performanc
of employment are - Technical provided - Interaction e test
completed accurately writing with the - Lecture - Interview
and legibly - Recordin following:
g
Workplace data is informati - Paper
recorded on standard on - Pen
workplace forms and
- Pencils/
documents
ball pen
Basic mathematical
- Referen
processes are used ce(book)
for routine - manuals
calculations

Errors in recording
information on forms/
documents are
identified and
properly acted upon

Reporting
requirements to
supervisor are
completed according
to organizational
guidelines working
conditions of
employment are
asked and responded
to

Meetings outcomes
are interpreted and
implemented
Basic Competencies: BREAD AND PASTRY PRODUCTION NC II
Unit of Competency: WORK IN TEAM ENVIRONMENT
Module Title: WORK IN TEAM ENVIRONMENT
Module Descriptor: This module covers the knowledge, skills and attitudes
required to relate work based environment
Nominal Duration: 3 hours

Summary of Learning Outcomes:

Upon completion of this module the students/ trainees will be able to:
LO1. Describe team role and scope
LO2. Identify own role and responsibility within team
LO3. Work as a team member

Details of Learning Outcomes

LO1. DESCRIBE TEAM ROLE ANS SCOPE

Assessment Contents Conditions Methodologie Assessment
Criteria s method
The role and - Team The - Group - Written test
objective of the role students/trai Discussio - Simulation
team is identified - Relations nees n - Observation
from available hip an provided - Simulation - Role
sources of responsib with the - Case playing
information ilities following: study
- Role and
responsib - SOP of
Team parameters, ilities in workplac
reporting team e
relationships and environm - Job
responsibilities are ent procedur
identified from team - Relations es
discussions and hip within - Client/su
appropriate external a team pplier
sources instructi
ons
- Quality
standard
s
- Organiz
ational
or
external
personn
el

LO2. INDENTIFY OWN ROLE AND RESPOSIBILITY WITHIN TEAM

Assessment Contents Conditions Methodologie Assessment
Criteria s method
Individual role and - Team The - Group - Written test
responsibilities role students/trai Discussio - Simulation
within the team - Relations nees n - Observation
environment are hip an provided - Simulation - Role
identified responsib with the - Case playing
ilities following: study -
- Role and
Roles and
responsib - SOP of
responsibility of workplac
ilities in
other team e
team
members are
environm - Job
identified and
ent procedur
recognized
- Relations es
hip within - Client/su
Reporting a team pplier
relationships within instructi
team and external to ons
team are identified - Quality
standard
s
- Organiz
ational
or
external
personn
el

LO3. WORK AS A TEAM MEMBER

Assessment Contents Conditions Methodologie Assessment
Criteria s method
Effective and - Communi The - Group - Observation
appropriate forms of cation students/trai Discussio through
communications process nees n and Simulation
used and - Team provided inter - Observation
interactions structure with the action of work
undertaken with s/team following: - Simulation activities
team members who roles - Case - Case
contribute to known - Group - SOP of studies studies and
team activities and planning workplac scenarios
objectives and e
decision - Job
making procedur
Effective and es
appropriate - Client/su
contributions made pplier
to complement team instructi
activities and ons
objectives, based on - Quality
individual skills and standard
competencies and s
workplace context - Organiz
ational
 or
Observed protocols external
in reporting using personn
standard operating el
procedures

Contribute to the
development of
team work plans
based on an
understanding of
team’s role and
objectives and
individual
competencies of the
members.
Basic Competencies: BREAD AND PASTRY PRODUCTION NC II
Unit of Competency: PRACTICE CAREER AND PROFESSIONALISM
Module Title: PRACTICING CAREER AND
PROFESSIONALISM
Module Descriptor: This module covers the knowledge, skills and attitudes in
promoting career growth and advancement.
Nominal Duration: 3 hours

Summary of Learning Outcomes:

Upon completion of this module the students/ trainees will be able to:
LO1. Integrate personal objectives with organizational goals
LO2. Set and meet work priorities
LO3. Maintain professional growth and development

Details of Learning Outcomes

LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL

GOALS
Assessment Contents Conditions Methodologie Assessment
Criteria s method
Personal growth and - Code of The - Video - Interview
work plans are Conduct students/trai Presentati - Oral
pursued towards and Code nees on Questioning
improving the of ethics provided - Discussio - Observation
qualifications set for - Personal with the n
the profession hygiene following: - Research
- Inter
Intra- and personal - Electroni
interpersonal and c learning
relationships are intrapers device
maintained in the onal skills - Compute
course of managing - Communi r
oneself based on cation - Televisio
performance skills n and
evaluation - Fundame Video set
ntal rights Case
Commitment to the at Work studies
organization and its - Company - Prints
goal is demonstrated procedur and
in the performance es and media
of duties standard
s

LO2. SET AND MEET WORK PRIORITIES

Assessment Contents Conditions Methodologie Assessment
Criteria s method
Competing demands - Work The - Lecture/Di - Interview –
are prioritized to values students/trai scussion Oral
achieve personal, and nees - Research - Written
team and ethics provided /Project - Portfolio
organizational goals - Company with the assessment
and objectives. policies following: - Simulation
- Company
Resources are operating - SOP of
utilized efficiently procedur workplac
and effectively to es and e
manage work standard - Job
priorities and s procedur
commitments - Gender es
and - Client/su
Practices along Develop pplier
economic use and ment instructi
maintenance of - Personal ons
equipment and Hygiene - Quality
facilities are followed standard
as per established s
procedures - Organiz
ational
or
external
personn
el

LO3. MAINTAIN PROFESSIONLA GROWTH AND DEVELOPMENT

Assessment Contents Conditions Methodologie Assessment
Criteria s method
Trainings and career - Certificati Student/ - Film - Interview
opportunities are ons and trainee must viewing oral
identified and licenses be provided - Lecture - Written
availed of based on appreciati with the - Group - observation
job requirements on following : discussion
- Participat A. Materi s
Recognitions are e in als/ - Research
sought/received and training suppli - Simulated
demonstrated as programs es training
proof of career - Rewards/ - workshop
advancement Awards certifi s
cates
Licenses and/or and
certifications licens
relevant to job and e
career are obtained -pen
and renewed and
paper
Basic Competencies: BREAD AND PASTRY PRODUCTION NC II
Unit of Competency: PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
Module Title: PRACTICING OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
Module Descriptor: This module covers the knowledge, skills and attitudes
required to comply with the regulatory and organizational
requirements for occupational health and safety such as
identifying, evaluating and maintaining OHS awareness.

Nominal Duration: 6 hours

Summary of Learning Outcomes:

Upon completion of this module the students/ trainees will be able to:
LO1. Identify hazards and risks
LO2. Evaluate hazards and risks
LO3. Control hazards and risks
LO4. Maintain OHS awareness
Details of Learning Outcomes

LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL

GOALS
Assessment Contents Conditions Methodologie Assessment
Criteria s method
Workplace hazards - Hazards - Workpla - Group - Situation
and risks are and ce discussion analysis
identified and clearly risks - PPE /interactio - Interview
explained. identifica - Learning n - Practical
tion and Guides - Simulation examination
Hazards/Risks and control - Handout - Symposiu - Written
its corresponding s m examination
indicators are - Organiz - Organiz - Group
identified in with the ational ational dynamics
company safety Safety
procedures. and and
health Health
Contingency protocol Protocol
measures are - OHS
recognized and - Threshol Indicator
established in d limit s
accordance with value - Threshol
organizational (TLV) d Limit
procedures. Value
- OHS - Hazards
indicator /Risk
s Identific
ation
and
Control
 - CD’s,
VHS
tapes,
transpar
encies

LO2. EVALUATE HAZARDS AND RISKS

Assessment Contents Conditions Methodologie Assessment
Criteria s method
Terms of maximum - TLV The - Interactive - Interview
tolerable limits are table students/trai lecture - Written
identified based on - Phil nees must - Situation examination
threshold limit OHS be provided analysis - Simulation
values (TLV) Standar with the - Symposiu
ds following: m
Effects of hazards - Effects - Film
are determined. of - Handout viewing
hazards on - Group
OHS issues and in the Phil. dynamics
concerns are workplac OHS
identified in e Standard
accordance with - Ergono s
workplace mics Effects of
requirements and - Employe hazards
relevant workplace es in the
OHS legislation. Compen workplac
sation e
Commis Ergonomi
sion cs
(ECC) ECC
regulatio regulatio
ns ns
- TLV
Table
- CD’s,
VHS
tapes,
transpare
ncies

LO3. CONTROL HAZARDS AND RISKS

Assessment Contents Conditions Methodologie Assessment
Criteria s method
Occupational Health - Safety - The - Interactive - Written
and Safety (OHS) Regulatio students/t lecture - Interview
procedures for ns rainees - Situation - Case/situatio
controlling - Clean Air must be analysis n analysis
hazards/risks in Act provided - Symposiu - Simulation
workplace are - Electrical with the m
consistently followed and Fire following: - Film
Safety viewing
Procedures for Code - Handouts - Group
dealing with - Waste on dynamics
workplace accidents, manage Safety
fire and ment Regulatio
emergencies are - Disaster ns
followed in Prepared Clean Air
accordance with ness and Act
organization OHS Manage Electrical
policies ment and Fire
- Continge Safety
Personal protective ncy Code
equipment (PPE) is Measure Waste
correctly used in s and manage
accordance with Procedur ment
organization OHS es Disaster
procedures and Prepared
practices ness and
Manage
Appropriate ment
assistance is Continge
provided in the event ncy
of a workplace Measure
emergency in s and
accordance with Procedur
established es
organization protocol OHS
Personal
Records
- PPE
- CD’s,
VHS
tapes,
transpare
ncies

LO4. MAINTAIN OCCUPATIONAL HEALTH AND SAFETY AWARENESS

Assessment Contents Conditions Methodologie Assessment
Criteria s method
Emergency-related - Operat The - Interactive - Demonstrati
drills and trainings ional students/trai lecture on
are participated in as health nees must - Situation - Interview
per established and be provided analysis - Written
organization safety with the - Symposiu examination
guidelines and proced following: m - Portfolio
procedures ure, - Film assessment
practic - Workplac viewing
OHS personal es and e - Group
records are regulat - PPE dynamics
completed and ions - OHS
updated in personal
accordance with - Emerg records
workplace ency- - CD’s,
requirements related VHS
drills tapes,
and transpare
trainin ncies
g - Health
record
Common Competencies: BREAD AND PASTRY PRODUCTION NC II
Unit of Competency: DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
Module Title: DEVELOPING AND UPDATE INDUSTRY
KNOWLEDGE
Module Descriptor: This module covers the knowledge, skills and attitudes
required to access, increase and update industry
knowledge. It includes information on the industry and
update industry knowledge

Nominal Duration: 3 hours

Summary of Learning Outcomes:

Upon completion of this module the students/ trainees will be able to:
LO1. Seek information on industry
LO2. Update industry knowledge

Details of Learning Outcomes

LO1. SEEK INFORMATION ON INDUSTRY

Assessment Contents Conditions Methodologie Assessment
Criteria s method
Sources of Information The - Self - Written/oral
information on the sources students/trai paced/mo examination
industry are correctly - Media nees must dular - Practical
identified and - Referen be provided - Demonstr demonstratio
accessed. ce book with the ation n
- Libraries following: - Small
Information to assist - Union group
effective work - Industry - Proper discussion
performance is associati hygiene - Distance
obtained in line on procedur education
- Internet e
Specific information - Personal manuals
on sector of work is observat - Internet
accessed and ion - Personal
updated. compute
r
Industry information - Referen
s correctly applied to ce book
day to day work - Industry
activity journals
 LO2. UPDATE INDUSTRY KNOWLEDGE
Assessment Contents Conditions Methodologie Assessment
Criteria s method
Updated knowledge Information The - Self - Written/oral
is shared with sources students/trai paced/mo examination
customer and - Media nees must dular - Practical
colleagues - Libraries/ be provided - Demonstr demonstrati
reference with the ation on
Formal and informal book following: - Small
research is use to - Union/ind group
update general ustry - Internet discussion
knowledge of the associati - Personal - Distance
industry on compute education
- Internet r
Legislation - Referen
that affects ce book
the industry
Common Competencies: BREAD AND PASTRY PRODUCTION NC II
Unit of Competency: OBSERVE WORKPLACE HYGIENIC
PROCEDURES
Module Title: OBSERVING WORKPLACE HYGIENIC
PROCEDURES
Module Descriptor: This module covers the knowledge, skills and attitudes in
observing work place hygienic procedures. It also
includes the following hygienic procedures and
identifying and preventing hygienic risk.

Nominal Duration: 3 hours

Summary of Learning Outcomes:

Upon completion of this module the students/ trainees will be able to:
LO1. Follow hygiene procedures
LO2. Identify and prevent hygiene risk

Details of Learning Outcomes

LO1. FOLLOW HYGIENE PROCEDURES

Assessment Contents Conditions Methodologie Assessment
Criteria s method
Workplace hygiene - Personal The - Self - Interview/qu
procedures are groomin students/trai paced/mo estioning
implemented inline g and nees must dular - Practical
with enterprises and hygiene be provided - Lecture/ demonstratio
legal requirements - Typical with the Demonstr n
hygieni following: ation - Portfolio of
Handling and And - Small industry
storage of items are control - Source group information
undertaken inline procudur of discussion related to
with enterprises and es in the informati - Fil trainees
legal requirements hospitalit on in the showing work
y and industry
tourism - Industry
industry knowled
- Overvie ge
w of
legislatio
n and
regulatio
n in
relation
of food
handling
,
personal
and
general
 hygiene

LO2. IDENTIFY AND PREVENT HYGINE RISKS

Assessment Contents Conditions Methodologie Assessment
Criteria s method
Potential hygiene The - Lecture/d - Written/oral
risks are identified in - Knowled students/trai emonstrati examination
line with enterprise ge on nees must on - Practical
procedures factors be provided - Self- demonstrati
which with the paced on
Action to minimize contribut following: instruction
and remove risks e to - Sources - Group
are taken within workplac of discussion
scope of individual e hygiene informati - Film
responsibility of problems on on showing
enterprise/legal the
requirements - General industry.
hazards - Industry
Hygiene risks in Knowled
beyond the control handling ge
of individual staff of food,
members are linen and
reported to the laundry
appropriate person and
for follow up garbage,
including
major
causes of
contamin
ation and
cross
infection.

- Sources
of and
reasons
for food
poisoning
.
Hygienic
risks,
minimizin
g or
removing
.
Common Competencies: BREAD AND PASTRY PRODUCTION NC II
Unit of Competency: PERFORM COMPUTER OPERATIONS
Module Title: PERFORMING COMPUTER OPERATIONS
Module Descriptor: 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.

Nominal Duration: 4 hours

Summary of Learning Outcomes:

Upon completion of this module the students/ trainees will be able to:
LO1. Plan prepare task to be undertaken
LO2. Input data into the computer
LO3. Access information using computer
LO4. Produce / output data using computer system
LO5. Maintain computer system

Details of Learning Outcomes

LO1. PLAN PRAPARE TASK TO BE UNDERTAKEN

Assessment Contents Conditions Methodologie Assessment
Criteria s method
Requirements of - Main The - Self- - Written/oral
tasks are types of students/trai paced/m examinatio
determined computer nees must odular n
s and be provided - Demonstr - Practical
Appropriate basic with the ation demonstrat
hardware and features following: - Small ion
software is selected of group - interview
according to task different Equipment discussio
assigned and operating and n
required outcome systems accessories - Distance
- Main - Personal education
Task is planned to parts of a compute
ensure OH & S computer r
guidelines and - Storage - Network
procedures are devices system
followed and basic - Commu
categorie nication
s of equipme
memory nt
- Types of - Printer
software - Scanner
- Periphera - Keyboar
l devices d
- - Mouse
Supplies and
materials
 - Office
suppli
es
- Disket
tes
- CDs
- Zip
disks
Tools
- Set of
screw
driver
Learning
materials
- Learnin
g
element
s/activit
y
sheets
- Manufa
cturer’s
manual

LO2. INPUT DATA INTO THE COMPUTER

Assessment Contents Conditions Methodologie Assessment
Criteria s method
- Basic The - Self- - Written/oral
Data are entered ergonom students/trai paced/mo examination
into the computer ics of nees must dular - Practical
using appropriate keyboar be provided - Demonstr demonstrati
program/application d and with the ation on
in accordance with compute following: - Small - interview
Company r use Equipment group
procedures - Standar and discussio
d accessories n
Accuracy of operatin - Personal - Distance
information is g computer education
checked and procedur - Network
information is saved es in system
in accordance with entering - Communi
standard operating and cation
procedures saving equipme
data into nt
Inputted data are the - Printer
stored in storage compute - Scanner
media according to r - Keyboard
requirements - Storage - Mouse
 media Supplies and
Work is performed - Ergono materials
within ergonomic mic - Office
guidelines guidelin supplies
es - Diskettes
- CDs
Entered data are - Zip disks
processed using Tools
appropriate software - Set of
commands screw
driver
Learning
materials
- Learnin
g
element
s/activit
y sheets
- Manufa
cturer’s
manual

LO3. ACCESS INFORMATION USING COMPUTER

Assessment Contents Conditions Methodologie Assessment
Criteria s method
- Correct - Procedu The - Self- - Written/oral
program/applica res/tech students/trai paced/mo examination
tion is selected niques nees must dular - Practical
based on job in be provided - Demonstr demonstrati
requirements accessin with the ation on
- Program/applica g following: - Small - interview
tion containing Informati Equipment group -
the information on and discussio
required is - Desktop accessories n
accessed in Icons - Personal - Distance
accordance with - Keyboar computer education
the company d - Network
procedures techniqu system
- Desktop icons es - Communi
are correctly based cation
selected, on OHS equipme
opened and requirem nt
closed for ents - Printer
navigation - - Scanner
purposes. - Keyboard
- Keyboard - Mouse
techniques is Supplies and
 carried out in materials
line with OHS - Office
requirements for supplies
safe use of - Diskettes
keyboards - CDs
- Zip disks
Tools
- Set of
screw
driver
Learning
materials
- Learnin
g
element
s/activit
y sheets
- Manufa
cturer’s
manual

LO4. PRODUCE/ OUTPUT DATA USING COMPUTER SYSTEM

Assessment Contents Conditions Methodologie Assessment
Criteria s method
Entered data are - Software The - Self- - Written/oral
processed using comman students/trai paced/mo examination
appropriate software ds nees must dular - Practical
commands - Operatio be provided - Demonstr demonstrati
n and with the ation on
Data are printed out use of following: - Small - interview
as required using periphera Equipment group -
computer l devices and discussio
hardware/peripheral - Procedur accessories n
devices in es in - Personal - Distance
accordance with transferri computer education
standard operating ng - Network
procedures files/data system
- Communi
Files and data are cation
transferred between equipme
compatible systems nt
using computer - Printer
software - Scanner
hardware/peripheral - Keyboard
devices in - Mouse
accordance with Supplies and
standard operating materials
procedures - Office
 supplies
- Diskettes
- CDs
- Zip disks
Tools
- Set of
screw
driver
Learning
materials
- Learnin
g
element
s/activit
y sheets
- Manufa
cturer’s
manual

LO5. MAITAIN COMPUTER SYSTEM

Assessment Contents Conditions Methodologie Assessment
Criteria s method
Systems for - Cleaning, The - Self- - Written/oral
cleaning. minor Minor students/trai paced/mo examination
maintenance and Maintena nees must dular - Practical
replacement of nce and be provided - Demonstr demonstrati
consumables are Replace with the ation on
implemented ments of following: - Small - interview
Consuma Equipment group -
Procedures for bles and discussio
ensuring security of - Creating accessories n
data, including More - Personal - Distance
regular backups and Space in computer education
virus checks are the Hard - Network
implemented in Disk system
accordance with - Reviewin - Communi
standard operating g cation
procedures Programs equipme
- Deleting nt
Basic file Unwante - Printer
maintenance d Files - Scanner
procedures are - Checking - Keyboard
implemented in line Hard - Mouse
with the standard Disk for Supplies and
operating Errors materials
procedures - Viruses - Office
and Up to supplies
Date - Diskettes
Anti-Virus - CDs
Programs - Zip disks
Tools
- Set of
screw
driver
Learning
materials
- Learnin
g
element
s/activit
y sheets
- Manufa
cturer’s
manual
Common Competencies: BREAD AND PASTRY PRODUCTION NC II
Unit of Competency: PERFORM WORKPLACE AND SAFETY
PRACTICES
Module Title: PERFORMING WORKPLACE AND SAFETY
PRACTICES
Module Descriptor: This module covers the knowledge, skills and attitudes in
following health , safety and securitypractices. It includes
dealing with energy situations and maintaining safe
personal presentation standards.

Nominal Duration: 3 hours

Summary of Learning Outcomes:

Upon completion of this module the students/ trainees will be able to:
LO1: Follow work place procedures for health, safety and security
practices
LO2: Deal with energy situations
LO3: Maintain safe personal presentation standards.

Details of Learning Outcomes

LO1. PRACTICE WORKPLACE PROCEDURES FOR HEALTH SAFETY

AND SECURITY PRACTICES
Assessment Contents Conditions Methodologie Assessment
Criteria s method
Correct healthy, - Correct The - Lecture/d - Hands on
safety and security health, students/trai emonstrati - Direct
procedures are safety nees must on observation
followed in line and be provided - Self - Practical
legislation and security with the paced demonstrati
enterprise practices following: instruction on
procedures in line - Group - Role
with the - Sample discussion playing/
Breaches of health, work work - Film simulation
safety and security place place showing - Dramatizati
procedures are procedur equipme on/ fire drill
identified. es nt and
- Safe and devices
Suspicious behavior proper - Handout
or unusual work s/printed
occurrences are technique material
reported in line with I using of safety
the enterprises devices manuals
procedure. and - Film
equipme /video
nt clips
- Hazard
identificat
ion and
 control
- Security
of
documen
ts, cash,
equipme
nt and
people
- 5s

LO2. DEAL WITH EMERGENCY SITUATIONS

Assessment Contents Conditions Methodologie Assessment
Criteria s method
Emergency and - Types/ The - Lecture/d - Hands on
potential emergency kinds of students/trai emonstrati - Direct
are recognized and emergen nees must on observation
appropriate action cy be provided - Self - Practical
are taken within - Emerge with the paced demonstrati
individual scope ncy following: instruction on
procedur Equipment - Group - Role
Emergency e, and discussion playing/
procedures are recogniti accessories - Film simulation
followed in line with on, - Handou showing - Dramatizati
enterprise action t on/ fire drill
procedures and - Film/vid
preventi eo clips
Assistance is sought on. - First aid
from colleagues to - First aid kit
resolve or respond procedur
to emergency es
situation

Safe personal
presentation
standard are
identified and
followed
 LO3. MAINTAIN SAFE PERSONAL PRESENTATION STANDARDS
Assessment Contents Conditions Methodologie Assessment
Criteria s method
Safe personal - Use of The - Lecture/d - Hands on
standards are PPE students/trai emonstrati - Direct
identified and - Safe nees must on observation
followed in line with and be provided - Self - Practical
workplace. proper with the paced demonstrati
posture following: instruction on
- Handou - Group - Role
t discussion playing/
- Film/vid - Film simulation
eo clips showing - Dramatizati
on/ fire drill
Common Competencies: BREAD AND PASTRY PRODUCTION NC II
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.

Nominal Duration: 6 hours

Summary of Learning Outcomes:

Upon completion of this module the students/ trainees will be able to:
LO1: Greet Customers
LO2: Identify customer needs
LO3: Deliver service to customer
LO4: Handle queries through telephone, fax machine, internet and
email
LO5: Handle complaints, evaluation and recommendations.

Details of Learning Outcomes

LO1. GREET CUSTOMERS

Assessment Contents Conditions Methodologie Assessment
Criteria s method
Guests are greeted - Compone The - Lecture/d - Hands on
in line with nts of students/trai emonstrati - Direct
enterprise procedure communi nees must on observation
cation, be provided - Self - Practical
Verbal and non- Communi with the paced demonstrati
verbal cation following: instruction on
communications are process - Handou - Group - Role
appropriate to the and ts discussion playing/
given situation barriers - Flow - Film simulation
of chart/ showing -
Non verbal Communi diagram
communication of cation. - Film/vid
customer is - Verbal eo clips
observed and non-
responding to verbal
customer communi
cation.
Sensitivity to cultural - Body
and social language
differences is ,
demonstrated gestures,
facial
expressio
ns,
manneris
ms.
- Customs
and
traditions
of
different
races.
- Modes of
greeting
and fare
welling
according
to cultural
and
social
differenc
es.
-

LO2. IDENTIFY CUSTOMER NEEDS

Assessment Contents Conditions Methodologie Assessment
Criteria s method
Appropriate inter - Compone The - Lecture/d - Hands on
personal skills are nts of students/trai emonstrati - Direct
used to en- sure that communi nees must on observation
customer needs are cation, be provided - Self - Practical
accurately identified Communi with the paced demonstrati
cation following: instruction on
Customer needs are process - Handou - Group - Role
assessed for and ts discussion playing/
urgency so that barriers - Flow - Film simulation
priority for service of chart/ showing -
delivery can be Communi diagram
identified cation. - Film/vid
- Verbal eo clips
Customers are pro- and non- kit
vided with in- verbal
formation communi
cation.
Personal limitation in - Body
addressing language
Customer needs is ,
identified and where gestures,
appropriate facial
assistance is Sought expressio
from Supervisor ns,
manneris
ms.
- Customs
and
traditions
of
different
races.
- Modes of
greeting
and fare
welling
according
to cultural
and
social
differenc
es.
-

LO3. DELIVER SERVICE TO CUSTOMERS

Assessment Contents Conditions Methodologie Assessment
Criteria s method
Customer needs are - Enhance The - Lecture/d - Hands on
promptly attended to ment of students/trai emonstrati - Direct
in line with interpers nees must on observation
enterprise procedure onal and be provided - Self - Practical
listening with the paced demonstrati
Appropriate rapport skills. following: instruction on
is maintained with - Good - Handou - Group - Role
Customer to enable working ts discussion playing/
high quality service attitude - Flow - Film simulation
delivery and chart/ showing -
pleasant diagram
Opportunity to approach - Film/vid
enhance the quality . Public eo clips
of service and relations
products are taken skills.
wherever possible

LO4. HANDLE QUERIES THROUGH TELEPHONE, FAX MACHINE,

INTERNET AND EMAIL
Assessment Contents Conditions Methodologie Assessment
Criteria s method
Use telephone, - Modes of The - Lecture/d - Hands on
computer, fax greeting students/trai emonstrati - Direct
machine, internet and nees must on observation
efficiently to farewell. be provided - Self - Practical
determine Customer - How to with the paced demonstrati
requirements answer following: instruction on
telephon - Handou - Group - Role
Queries/ information e ts discussion playing/
are recorded in line - Operatin - Flow - Film simulation
with enterprise g fax chart/ showing -
procedure machine diagram
- Internet - Film/vid
Queries are acted browsing eo clips
upon promptly and - Proper
correctly in line with addressin
enterprise procedure g of
needs of
persons.
(by
gender,
age,
status,
physical
condition)
- Style
manual
requirem
ent.
- Standard
letters
and
proforma
s.
-

LO5. HANDLE COMPLAINTS, EVALUATION AND RECOMENDATIONS

Assessment Contents Conditions Methodologie Assessment
Criteria s method
Guests are greeted - Proper The - Lecture/d - Hands on
with a smile and way of students/trai emonstrati - Direct
eye-to-eye contact answerin nees must on observation
g be provided - Self - Practical
Responsibility for Complain with the paced demonstrati
resolving the ts in line following: instruction on
complaint is taken with - Handou - Group - Role
within limit of workplac ts discussion playing/
responsibility e - Flow - Film simulation
procedur chart/ showing -
Nature and details es. diagram
of complaint are - Nature - Film/vid
established and and de- eo clips
agreed with the tails of
customer Complain
ts.
Appropriate action is - Industry/
taken to re- solve workplac
the com- plaint to e
the Customers procedur
satisfaction es in
wherever possible giving
evaluatio
n and
recomme
ndations
Core Competencies: BREAD AND PASTRY PRODUCTION NC II
Unit of Competency: PREPARE AND PRODUCE BAKERY
PRODUCTS
Module Title: PREPARING AND PRODUCE BAKERY
PRODUCTS
Module Descriptor: This module deals with the knowledge, skills and
attitudes required to be able to prepare and produce a
range of high quality bakery products in commercial
food production environments and hospitality
establishments.

Nominal Duration: 25 hours

Summary of Learning Outcomes:

Upon completion of this module the students/ trainees will be able to:
LO1: Prepare bakery products
LO2: Decorate and present bakery products
LO3: Store bakery products

Details of Learning Outcomes

LO1. PREPARE BAKERY PRODUCTS

Assessment Contents Conditions Methodologie Assessment
Criteria s method
Required ingredients - Culinary The - Lecture/di - Oral
are selected, and students/trai scussion questioning
measured and technical nees must - Demonstr - Written
weighed according terms be provided ation/appli examination
to recipe or related to with the cation - Observation
production bakery following: - Oral - Demonstrat
requirements and - Baking - Personal presentati e(projects)
established equipme Protectiv on
standards and nt e
procedures - Specific equipme
baking nt
A variety of bakery ingredien - Small
products are ts and its hand
prepared according Substituti tools
to standard mixing on - Heavy
procedures/formulati - Applied duty y
on/ recipes and mathema equipme
desired product tical nt
characteristics operation - Pans and
s pots
Appropriate - Types, - Measurin
equipment are used Kinds g
according to and equipme
required bakery Classifica nt
products and tion of - Set of
standard operating Bakery knives
procedures products - Calculato
- Mixing r
Bakery products are procedur - CD's
baked according to es/ VHS
techniques and formulati - Hand -
appropriate on Outs
Conditions; and recipes -
enterprise and
requirement and desired
standards product
character
Required oven istics of
temperature are variety
selected to bake bakery
goods in accordance products
with the desired - Baking
characteristics, technique
standards recipe s,
specifications and appropria
enterprise practices te
condition
s and
enterpris
e
regulatio
n
- Temperat
ure
ranges in
baking
bakery
products
- Occupati
onal
health
and
safety
-

LO2. DECORATE AND PRESENT BAKERY PRODUCTS

Assessment Contents Conditions Methodologie Assessment
Criteria s method
A variety of filings - Regular The - Lecture/di - Oral
and coating/icing, and students/trai scussion questioning
glazes and special nees must - Demonstr - Written
decorations for fillings be provided ation/appli examination
bakery products are and with the cation - Observation
prepared according coating/ic following: - Oral - Demonstrat
to standard recipes, ing, - Spatula presentati e(projects)
enterprise standards glazes - Parchme on
and/or Customer and nt paper
preferences decoratio - Piping
ns bag
Bakery product are - Decorativ - Pastry
filled and decorated, e brush
where required and technique - pastry
appropriate, in s and bag
accordance with rules for - turntable
standard recipes garnishin - serrated
and/or enterprise g knife
standards and - The tools - grater
customer and - Seeds
preferences materials and nuts,
in fresh and
Bakery items are decoratin pre-
finished according to g, served/
desired product finishing crystalliz
characteristics and ed fruits
presentin - Ganache,
Baked products are g fondants,
presented according - Standard flavored
to established s and and
standards and procedur colored
procedures es in sugar,
decoratin butter
g, creams
finishing Savory
and fillings
presentin jellies
g bakery and
products glazes
- OHS -
-

LO3. STORE BAKERY PRODUCTS

Assessment Contents Conditions Methodologie Assessment
Criteria s method
Bakery products are - Different The - Lecture/di - Oral
stored according to kinds of students/trai scussion questioning
established packagin nees must - Demonstr - Written
standards and g be provided ation/appli examination
procedures materials with the cation - Observation
to used following: - Oral - Demonstrat
Packaging are - Shelf-life - Storage presentati e(projects)
selected appropriate of bakery area on
for the preservation products - Packagin
of product freshness - Standard g and
and eating s and labeling
characteristics procedur materials
es in - Bakery
storing products
bakery - Container
products s
- Standard - Display
s and cabinet
procedur - Refrigera
es in tor
packagin -
g bakery
products
- OHS
-
Core Competencies: BREAD AND PASTRY PRODUCTION NC II
Unit of Competency: PREPARE AND PRODUCE PASTRY
PRODUCTS
Module Title: PREPARING AND PRODUCE PASTRY
PRODUCTS
Module Descriptor: This module deals with the knowledge, skills and
attitudes required to be able to prepare and
Display and service a wide range of petits four
glaces, marzipan based petis fours and
caramelized fruits and nuts served as petits fours,
to a level of high and consistent quality

Nominal Duration: 20 hours

Summary of Learning Outcomes:

Upon completion of this module the students/ trainees will be able to:
LO1: Prepare pastry products
LO2: Decorate and present pastry products
LO3: Store pastry products

Details of Learning Outcomes

LO1. PREPARE PASTRY PRODUCTS
Assessment Contents Conditions Methodologie Assessment
Criteria s method
Requires ingredients - Culinary The - Lecture/di - Oral
required are and students/tra scussion questioning
selected, measures technical inees must - Demonstr - Written
and weighed terms be provided ation/appl examination
according to recipe related to with the ication - Observation
or production pastry following: - Oral - demonstrati
requirements and products - Personal presentati on
established - Baking Protectiv on
standards and equipme e
procedures nt Equipme
- Ratio of nt
A Variety of pastry ingredien - Commerc
products are ts ial mixers
prepared according required and
to standard mixing to attachme
procedures/formulati produce nts
on/recipes and a balance - Cutting
desired product formula implemen
characteristics - Correct ts
proportio - Scales,
Appropriate n control, measure
equipment are used yields, s
according to weights - Bowls
required pastry and sizes - Ovens
products and for - Molds,
standard operating profitabilit shapes
procedures y and
Pastry products are - Types, cutter
baked according to kinds and - Baking
techniques and classificat sheets
appropriate ion of and
conditions; and pastry container
enterprise products s
requirements and - Mixing - Various
standards procedur shapes
es/formul and sizes
Required oven ation/reci of pans
temperature are pes and - Calculato
selected to bake desired r
goods in accordance product - CD’s,
with the desired character VHS
characteristics, istics of - Hand-
standard recipe variety outs
specifications and pastry
enterprise practices products
- Baking
technique
s,
appropria
te
condition
s and
enterpris
e
requirem
ents and
standard
s
- Temperat
ure
ranges in
baking
pastry
products
- Occupati
onal
health
and
safety
 LO2. DECORATE AND PRESENT PASTRY PRODUCTS
Assessment Contents Conditions Methodologie Assessment
Criteria s method
Variety fillings and - Regular The - Lecture/di - Oral
coating/icing, glazes and students/trai scussion questioning
and decorations are special nees must - Demonstr - Written
prepared for variety fillings be provided ation/appl examination
of pastry products and with the ication - Observation
according to coating/ic following: - Oral - demonstrati
standard recipes, ing, - Commerc presentati on
enterprise standards glazes ial mixers on -
and/or customer and and -
preferences decoratio attachme
ns nts
Pastry products are - Decorativ - Cutting
filled and decorated e implemen
as required and technique ts
appropriate in s and - Scales,
accordance with rules for measure
standard recipes garnishin s
and/or enterprise g - Pastry
standards and - The tools brush
customer and - pastry
preferences materials bag
in - Bowls
Pastry products are decoratin - ovens
finished according to g, - Baking
desired product finishing sheets
characteristics and and
presentin container
Baked pastry g s
products are - Standard - Seeds
presented according s and and nuts,
to established procedur fresh and
standards and es in preserve
procedures decoratin d/crystalli
g, zed fruits
finishing - Ganache,
and fondants,
presentin flavored
g pastry and
products colored
- OHS sugar,
- butter
creams
- Savory
fillings,
jellies
and
glazes
 - Tuile
- Flowers
and
leaves,
herbs,
biscuits
- Chocolat
e
powder,
icings

LO3. STORE PASTRY PRODUCTS

Assessment Contents Conditions Methodologie Assessment

Criteria s method
Pastry products are - Different Students/trai - Lecture/di - Oral
stored according to kinds of nees must scussion questioning
established packagin be provided - Demonstr - Written
standards and g with the ation/appl examination
procedures materials following: ication - Observation
to be - Oral - demonstrati
Packaging are used - Storage presentati on
selected according - Shelf-life area on -
to types, kinds and of pastry - Packagin -
classification of products g and
pastry products - Standard labeling
s and materials
Appropriate procedur - Bakery
packaging are es in products
selected for the storing - Container
preservation of pastry s
product freshness products - Display
and eating - Standard cabinet
characteristics s and - Refrigera
procedur tor
es in
packagin
g pastry
products
- OHS
Competencies: BREAD AND PASTRY PRODUCTION NC II
Unit of Competency: PREPARE AND PRESENT GATEUX, TORTES
AND CAKES
Module Title: PREPARING AND PRESENTING GATEUX,
TORTES AND CAKES
Module Descriptor: This module deals with the knowledge, skills and
attitudes required patissier to produce, fill,
decorate and present range of specialized
sponges and cakes, where finish, decorations and
presentation of high order is required.

Nominal Duration: 25 hours

Summary of Learning Outcomes:

Upon completion of this module the students/ trainees will be able to:
LO1: Prepare Sponges and cakes
LO2: Prepare ad use fillings
LO3: Decorate cakes
LO4: Present Cakes
LO5: Store Cakes

Details of Learning Outcomes

LO1. PREPARE SPONGE AND CAKES
Assessment Contents Conditions Methodologie Assessment
Criteria s method
Ingredients are - Culinary The - Lecture/di - Oral
selected, measured and students/tra scussion questioning
and weighed technical inees must - Demonstr - Written
according recipe terms be provided ation/appl examination
requirements, related to with the ication - Direct
enterprise practices pastry following: - Actual Observation
and customer products - Personal presentati - demonstrati
practices - Baking Protectiv on on
equipme e
Required oven nt Equipme
temperature is - Ratio of nt
selected to bake ingredien - Bake
goods in accordance ts ware
with desired required - Small
characteristics, to hand
standard recipe produce tools
specifications and a balance - Large
enterprise practices formula equipme
- Correct nt
Sponges and cakes proportio
are prepared n control,
according to recipe yields,
specifications, weights
techniques and and sizes
conditions and for
desired product profitabilit
characteristics y
- Types,
Appropriate kinds and
equipment are used classificat
according to ion of
required pastry and pastry
bakery products and products
standard operating - Mixing
procedures procedur
es/formul
Sponges and cakes ation/reci
are cooled according pes and
to established desired
standards and product
procedures character
istics of
variety
pastry
products
- Baking
technique
s,
appropria
te
condition
s and
enterpris
e
requirem
ents and
standard
s
- Temperat
ure
ranges in
baking
pastry
products
- Occupati
onal
health
and
safety
LO2. PREPARE AND USE FILLINGS
Assessment Contents Conditions Methodologie Assessment
Criteria s method
Filling are prepared - Identificat The - Lecture/di - Oral
and selected in ion of students/trai scussion questioning
accordance with fillings nees must - Demonstr - Written
required consistency appropria be provided ation/appl examination
and appropriate te in a with the ication - Direct
flavors specific following: - Actual Observation
cakes - Commerc presentati - demonstrati
Slice or layer - Identificat ial mixers on on
sponge and cakes ion of the and
are filled and required attachme
assembled consisten nts
according to cy and - Cutting
standard recipe appropria implemen
specifications, te flavor ts
enterprise practice of fillings - Scales,
and customer - Filling measure
preference and s
assembli - Pastry
Coatings and sidings ng cakes brush
are selected according - pastry
according to the to the bag
product standard - Bowls
characteristics and recipe - ovens
required recipe specificat - Baking
specifications ions sheets
- Classifica and
tion of container
coatings s
and - Seeds
sidings and nuts,
based on fresh and
the preserve
required d/crystalli
recipe zed fruits
specificat - Ganache,
ions and fondants,
product flavored
character and
istics colored
- sugar,
butter
creams
- Savory
fillings,
jellies
and
glazes
 - Tuile
- Flowers
and
leaves,
herbs,
biscuits
- Chocolat
e
powder,
icings

LO3. DECORATE CAKES

Assessment Contents Conditions Methodologie Assessment

Criteria s method
Sponge and cakes - Identificat Students/trai - Lecture/di - Oral
are decorated suited ion of nees must scussion questioning
to the product and specific be provided - Demonstr - Written
occasion and in the decoratio with the ation/appl examination
accordance with ns following: ication - Direct
standard recipes appropria - Actual Observation
and enterprise te for - Decorativ presentati - demonstrati
practices sponge e tools: on on
and - Spatula - -
Suitable icings and cakes - Parchme
decorations are - Identificat nt paper
used according to ion of - Piping
standard recipes standard bag
and/or enterprise recipes of - Pastry
standards and icings brush
customer and - Pastry
preferences decoratio bag
ns for - Turntable
sponge - Serrated
and knife
cakes - Grater
- Glazes,
jellies,
chocolate
s, fresh
and
preserve
d/crystalli
zed fruits,
fruit
purees,
nuts,
colored/fl
avored
 sugar,
fondants
, butter
cream,
boiled
icings

LO4. PRESENT CAKES

Assessment Contents Conditions Methodologie Assessment

Criteria s method
Sponge and cakes - Selection Students/trai - Lecture/di - Oral
are presented on and nees must scussion questioning
accordance with usage of be provided - Demonstr - Written
customers equipme with the ation/appl examination
expectations and nt in following: ication - Direct
established accordan - Stands - Actual Observation
standards and ce with - Packagin presentati - demonstrati
procedures service g on on
requirem materials - -
Equipment are ents - Decorativ
selected and used in - Identificat e
accordance with ion of materials
service requirements the and
product equipme
Product freshness, freshness nt
appearances and , - CD’s,
eating qualities are appearan VHS
maintained in ce, - Hand-
accordance with the character outs
established istics of
standards and prepared
procedures cakes
- Cutting
Cakes are marked portion-
or cut portion- controlled
controlled to to
minimize wastage minimize
and in accordance the
with the enterprise wastage
specifications and of cake
customer
preferences

LO5. STORE CAKES

Assessment Contents Conditions Methodologie Assessment

Criteria s method
Cakes are stored in - Standard Students/trai - Lecture/di - Oral
accordance with s and nees must scussion questioning
establishment’s procedur be provided - Demonstr - Written
standards and es of with the ation/appl examination
procedures storing following: ication - Direct
cake - Cutting - Actual Observation
Storage methods products materials presentati - demonstrati
are identified in - Storage - Packagin on on
accordance with a methods g - -
product for cakes materials
specifications and - Refrigera
established tor
standards and - Airtight
procedures container
s
- Display
cabinets
or
temperat
ure
controlled
cabinets
- CD’s,
VHS
- Hand-
outs
Core Competencies: BREAD AND PASTRY PRODUCTION NC II
Unit of Competency: PREPARE AND DISPLAY PETITS FOURS
Module Title: PREPARE AND DISPLAY PETITS FOUR
Module Descriptor: This module deals with the knowledge, skills and
attitudes required to be able to prepare and
Display and service a wide range of petits four
glaces, marzipan based petis fours and
caramelized fruits and nuts served as petits fours,
to a level of high and consistent quality

Nominal Duration: 20 hours

Summary of Learning Outcomes:

Upon completion of this module the students/ trainees will be able to:
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 Petits fours

Details of Learning Outcomes

LO1. PREPARE ICED PETITS FOURS
Assessment Contents Conditions Methodologie Assessment
Criteria s method
Sponges and bases - Charact - The - Lecture/di - Oral
are prepared, cut eristics student scussion questioning
and assembled of s/traine - Demonstr - Written
according to classica es must ation/appl examination
standard recipes l and be ication - Observation
and enterprise contem provide - Oral - demonstrati
requirements and porary d with presentati on
practices petits the on
fours followin
Fillings are prepared - Underlyi g:
with the required ng - The
flavors and principle student
Consistency s in s/
preparin trainees
Fondant icing are g petit must be
brought in fours provide
accordance with the - Types d with
required and the
temperature and kinds of followin
established sponge g
standards and bases - Small
procedures - Differen hand
t kinds tools
Decorations are of - Measuri
designed and used fillings ng
in accordance with - Procedu equipm
establishment re in ent
standards and making - Set of
procedures fondant knives
Da- - Rolling
icing Pin
- Decorati - Decorati
ons and ve
designs cutters
- OHS - Molder
Pots
and
pans
- CD'S,
VHS
- Hand-
Outs

LO2. PREPARE FRESH PETITS FOURS

Assessment Contents Conditions Methodologie Assessment
Criteria s method
A selection of small - Kinds of The - Lecture/di - Oral
choux paste shapes small students/trai scussion questioning
are baked and choux nees must - Demonstr - Written
decorated in paste be provided ation/appl examination
accordance with Types of with the ication - Observation
established Sweet following: - Oral - demonstrati
standards and paste - Personal presentati on
procedures and Protectiv on -
fillings e -
Baked sweet paste - Different equipme
are prepared and garnishes nt
blended in , glazes - Small
accordance with and hand
establishment finishes tools
standards and - Standard - Measurin
procedures s and g
operating equipme
Fillings are prepared procedur nt
and used the es in pre- - Bake
required flavors and paring wares
correct consistency fresh - Pot and
petits pans
Garnishes, glazes fours - Molder
and finished are - OHS (tart)
used in accordance - Pastry
with established brusher
standards and - Piping
procedures tube
- Pastry
bag
- Set of
knives
- Decorativ
e cutters
- CD's,
VHS
- Hand-
outs
-

LO3. PREPARE MARZIPAN PETITS FOURS

Assessment Contents Conditions Methodologie Assessment
Criteria s method
Quality marzipan is - Flavor The - Lecture/di - Oral
flavored and shaped and students/trai scussion questioning
to produce mini shape nees must - Demonstr - Written
sized fruits in specificat be provided ation/appl examination
accordance with ions and with the ication - Observation
enterprise and client enterpris following: - Oral - demonstrati
requirements e - presentati on
standard on -
Marzipan fruits are s of -
coated to preserve quality
desired eating marzipan
characteristics and - Standard
softened with egg s and
whites, piped into operating
shapes and procedur
sealed/browned with es in
applied heat, coating
according to marzipan
enterprise practice fruits
- OHS

LO4. PREPARE CARAMELIZED PETITS FOURS

Assessment Contents Conditions Methodologie Assessment
Criteria s method
Fresh fruits/fruit - Specificat The - Lecture/di - Oral
segments are ions of students/trai scussion questioning
selected and coated fresh nees must - Demonstr - Written
with pale amber- fruits be provided ation/appl examination
colored caramel or needed with the ication - Observation
glazed or any to following: - Oral - demonstrati
coating specified by carameliz - Personal presentati on
the enterprise ed Protectiv on -
 - Specificat e -
Sandwich dried fruits ions of equipme
or nuts are filled with dried nt
flavored marzipan fruits - Small
and coated with pale needed. hand
amber-colored - Kinds of tools
caramel according to sugar to - Heavy
specifications and carameliz duty
enterprise standards ed equipme
- nt
- Pans and
pots
- Measurin
g
equipme
nt
- Set of
knives
- CD's,
VHS
- Hand-
outs
-

LO5. DISPLAY PETIS FOURS

Assessment Contents Conditions Methodologie Assessment
Criteria s method
Appropriate - Kinds The - Lecture/di - Oral
receptacles are and uses students/trai scussion questioning
selected and of nees must - Demonstr - Written
prepared for petits receptacl be provided ation/appl examination
fours es for with the ication - Observation
petits following: - Oral - demonstrati
Petits fours are fours - Persona presentati on
displayed creatively - Tips on l on -
to enhance how to Protecti -
Customer appeal display ve
petit equipm
fours ent
Standard - Small
s and hand
procedur tools
es in - Heavy
displayin duty
g petits equipm
fours ent
- OHS - Pans
- and
pots
- Measuri
 ng
equipm
ent
- Set of
knives
- CD's,
VHS
- Hand-
outs
-

LO6. STORE PETITS FOUR

Assessment Contents Conditions Methodologie Assessment
Criteria s method
Petits fours are - Petits The - Lecture/di - Oral
stored in proper fours are students/trai scussion questioning
temperatures and packaged nees must - Demonstr - Written
conditions to in be provided ation/appl examination
maintain maximum accordan with the ication - Observation
eating qualities, ce with following: - Oral - demonstrati
appearance and establish - Persona presentati on
freshness ed l on
standard Protecti -
Petits fours are s and ve
packaged in procedur equipm
accordance with es ent
established - Tips on - Small
standards and storing hand
procedures petits tools
fours - Heavy
- Temperat duty
ure equipm
requirem ent
ents in - Pans
storing and
petits pots
fours - Measuri
- Standard ng
s and equipm
procedur ent
es in - Set of
storing knives
and - CD's,
packagin VHS
g petits - Hand-
fours outs
- OHS -
-
Core Competencies: BREAD AND PASTRY PRODUCTION NC II
Unit of Competency: PRESENT DESSERTS
Module Title: PRESENTING DESSERTS
Module Descriptor: This module deals with the knowledge, skills and
attitudes in preparing other types of dessert, and
other various and specialized techniques of
dessert presentation required by patsies in
hospitality enterprises.

Nominal Duration: 10 hours

Summary of Learning Outcomes:

Upon completion of this module the students/ trainees will be able to:
LO1: Present and serve plated desserts
LO2: Plan, prepare and present dessert buffet selection or plating
LO3: Store and package desserts

Details of Learning Outcomes

LO1. PRESENT AND SERVE PLATED DESSERTS
Assessment Contents Conditions Methodologie Assessment
Criteria s method
Desserts are - Varietie The - Lecture/di - Oral
portioned and s and students/tra scussion questioning
presented according charact inees must - Demonstr - Written
to product items eristics be provided ation/appl examination
of with the ication - Observation
Occasion and speciali following: - Oral - demonstrati
enterprise standards zed - Comme presentati on
and procedures cakes, rcial on
both mixers
Desserts are plated - Classic and
and decorated in al and attachm
accordance with contem ents
enterprise standards porary - Scales
and procedures and and
other Measuri
types of ng
dessert - Devices
s Piping
- Commo bags
dity attachm
knowled ent
ge, - Whisks,
includin beaters,
g quality spatulas
indicato - Cutting
rs of implem
speciali ents
zed and
 cakes nuts
and fruits,
other graters
types of - Oven
dessert - Cake
s and
- Culinary sponge
terms and
related moulds
to - Wooden
speciali Spoons
zed Bowl
cakes cutters
and
other
types of
dessert
s
- Portion
control
and
yield
- Standar
d recipe
specific
ations
of
speciali
zed
cakes
and
other
types of
dessert
s
- Standar
d
Operati
ng
Procedu
res in
preparin
g other
types of
dessert
s
-
LO2. PLAN, PREPARE AND PRESENT DESSERT BUFFET SELECTION OR
PLATING
Assessment Contents Conditions Methodologie Assessment
Criteria s method
Dessert buffet - Plannin The - Lecture/di - Oral
services are planned g students/trai scussion questioning
and utilized preparin nees must - Demonstr - Written
according to g and be provided ation/appl examination
available facilities, presenti with the ication - Observation
equipment and ng following: - Oral - demonstrati
customer/enterprise trolley - Measurin presentati on
requirements services g on -
Devices -
Variety of desserts - Arrangi - China
are prepared and ng and ware
arranged in preparin - Decoratin
accordance with g g
enterprise standards variety materials
and procedures of - Packagin
dessert g
s materials
- Trolley
- OHS -

LO3. STORE AND PACKAGE DESSERTS

Assessment Contents Conditions Methodologie Assessment
Criteria s method
Desserts are stored - Packa The - Lecture/di - Hand on
in accordance with ging students/traine scussion - Direct
the required design es must be - Demonstr observation
temperature and techni provided with ation/appl - Practical
Customer's ques the following: ication demonstrati
specifications. - Standa - Packaging - Applicatio on
rds materials n -
Desserts are and - Thermomet - Presentati
packaged in proced er on
accordance with ures in - Display -
established storing cabinets
standards and and including
procedures packa temperature
ging controlled
desser cabinets
ts - Refrigerator
- OHS Chillers
require - Freezers
ments - China ware
and
standa
rds