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  • Competency - Based Learning System

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    Shiella Liban
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    The document provides guidance on competency-based learning modules for the unit of competency "Prepare and display petits fours" for the qualification of Bread and Pastry Production at the National Certificate II level. It outlines six learning outcomes covering the preparation of iced, fresh, marzipan, and caramelized petits fours as well as their display and storage. The module describes the assessment criteria and conditions, learning activities, and assessment methods for trainees.

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    cblm

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    1.CBLM

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    The document provides guidance on competency-based learning modules for the unit of competency "Prepare and display petits fours" for the qualification of Bread and Pastry Production at the National Certificate II level. It outlines six learning outcomes covering the preparation of iced, fresh, marzipan, and caramelized petits fours as well as their display and storage. The module describes the assessment criteria and conditions, learning activities, and assessment methods for trainees.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    Download as docx, pdf, or txt
    236 views7 pages

    Competency - Based Learning System

    Uploaded by

    Shiella Liban
    The document provides guidance on competency-based learning modules for the unit of competency "Prepare and display petits fours" for the qualification of Bread and Pastry Production at the National Certificate II level. It outlines six learning outcomes covering the preparation of iced, fresh, marzipan, and caramelized petits fours as well as their display and storage. The module describes the assessment criteria and conditions, learning activities, and assessment methods for trainees.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 7

    COMPETENCY -BASED LEARNING SYSTEM

    Sector: : TOURISM

    Qualification Title: BREAD AND PASTRY PRODUCTION

    Unit of Competency: PREPARE AND DISPLAY PETITS FOURS

    Module Title: PREPARING AND DISPLAYING PETITS FOURS

    Technical Education & Skills Development Authority

    CAGAYAN STATE UNIVERSITY

    Lal-lo ,Cagayan
    HOW TO USE THIS COMPETENCY-BASED LEARNING MODULE (CBLM)

    Welcome to the Module in Prepare and display petits fours. This


    module contains training materials and activities for you to complete.

    The unit of competency “Prepare and display petits fours contain


    knowledge, skills and attitudes required for Bread and Pastry Production. It
    is one of the specialized modules at National Certificate level (NCII).

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


    in order to complete each learning outcome. In each learning outcome there
    are Information Sheets, and Task/Job sheets. Follow these activities on your
    own and answer the Self-Check at the end of each

    learning outcome. If you have questions, do not hesitate to ask for


    assistance from your trainer.

    Remember to:

     Work through all information and complete the activities in each


    section.
     Read information sheets and answer 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.
     You will be given plenty of opportunities to ask questions and
    practice on job. Make sure you should practice your new skills during
    regular work shifts. This way , you will improve your speed, memory
    and your confidence.
     Use the Self-Checks, Task or Job sheets at the end of each section to
    test your own progress. Use the Performance Criteria Checklist
    located after the sheet to check your own performance.
     When you feel confident that you have sufficient practice, ask you
    trainers to evaluate you. The results of your assessment will be
    recorded in your Progress Chart and Accomplishment Chart.
    BREAD AND PASTRY PRODUCTION NC II
    COMPETENCY-BASED LEARNING MATERIALS

    List of Competency
    No. Core Competencies Module Title Code

    1 Prepare and produce Preparing and producing TRS741379


    bakery products bakery products

    2 Prepare and produce Preparing and producing TRS741380


    pastry products bakery products

    3 Prepare and present Preparing and Presenting TRS741342


    gateaux, tortes and cakes gateaux, tortes and cakes

    4 Prepare and display Preparing and displaying TRS741344


    petits fours petits fours

    5 Prepare and serve other Preparing and serving other TRS741343


    types of desserts types of desserts
    MODULE CONTENT

    QUALIFICATION: BREAD AND PASTRY PRODUCTION

    Unit of Competency: PREPARE AND DISPLAY PETIT FOURS

    Module Title: PREPARING AND DISPLAYING PETIT FOURS

    NOMINAL DURATION:
    QUALIFICATION LEVEL: NC II

    MODULE DESCRIPTOR:

    This unit applies to the knowledge and skills required by bakers and
    pastry cooks (patissiers) in commercial food production environments and
    hospitality establishments. It covers the production, display and service of
    a wide range of petits fours including petits fours glaces, marzipan-based
    petits fours and caramelized fruits and nuts served as petits fours, to a
    level of high and consistent quality.

    LEARNING OUTCOMES:

    1. Prepare iced petit fours


    2. Prepare fresh petit fours
    3. Prepare marzipan petit fours
    4. prepare caramelized petit fours
    5. Display petit fours
    6. Store petit fours
    LEARNING OUTCOME SUMMARY

    LEARNING OUTCOME #1 Prepare iced petit fours

    CONTENTS:
     Types and kinds of sponges and bases
     Different kinds of fillings
     Procedure in making fondant
    ASSESSMENT CRITERIA:
    1. Sponges and bases are prepared, cut and assemble according to standard
    recipes and enterprise requirements and practices.
    2. Fillings are prepared with the required flavors and consistency.
    3. Fondant icing is brought in accordance with the required temperature and
    established standards and procedures.
    4. Decorations are designed and used in accordance with establishment
    standards and procedures

    CONDITION:
    Trainee must be provided with the following:

     Personal Protective equipment


     Small hand tools
     Measuring equipment
     Set of knives
     Rolling Pin
     Decorative cutters
     Molder
     Pots and pans
     CD’s, VHS
     Hand-outs
    ASSESSMENT METHOD:
    Demonstration
    Written examination
    LEARNING EXPERIENCES

    LEARNING OUTCOME #1 Prepare Iced Petit Four

    Learning Activities Special Instructions


    1. Read Information Sheet 1.1-1 If you have some problems on
    (Different Kinds of Petit Fours) Information Sheet 1.1-1, don’t
    hesitate to approach your facilitator.
    If you feel you are knowledgeable on
    the content of Information Sheet 5.1-
    1, you can now answer Self-Check
    1.1-1.
    2. Answer Self-Check 5.1-1 Compare your answer with the
    answer key 1.1-1. If you got 100%
    correct answer in this self-check, you
    can now move to the next
    information sheet. If not review the
    information sheet and go over the
    self-check again.
    3. Read Information Sheet 5.1-2 If you have some problems on
    (Preparing Iced Petit Fours) Information Sheet 5.1-2, don’t
    hesitate to approach your facilitator.
    If you feel you are knowledgeable on
    the content of Information Sheet 5.1-
    2, you can now answer Self-Check
    1.1-2.
    4. Answer Self-Check 5.1-2 Compare your answer with the
    answer key 1.1-2. If you got 100%
    correct answer in this self-check, you
    can now move to the next
    information sheet. If not review the
    information sheet and go over the
    self-check again.

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