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Competency - Based Learning System
Competency - Based Learning System
Sector: : TOURISM
Lal-lo ,Cagayan
HOW TO USE THIS COMPETENCY-BASED LEARNING MODULE (CBLM)
Remember to:
List of Competency
No. Core Competencies Module Title Code
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:
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: