CBC For BPP
CBC For BPP
CBC For BPP
Sector:
A. Course Design
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 display
petits fours, and to prepare and serve other types of desserts in accordance with industry
standards. It covers the basic, common and core competencies.
Trainers’ Qualification
BASIC COMPETENCIES:
BASIC COMPETENCIES
(18 hours)
UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. 2. Participate in 1.1 Participating in 1.1.1 Obtain and convey 2 hours
workplace workplace workplace information
communication communication 1.1.2 Complete relevant work
related documents
1.1.3 Participate in workplace
meeting and discussion
3. 4. Work in a team 2.1 Working in a 2.1.1 Describe and identify 2 hours
environment team team role and
environment responsibility in a team
2.1.2 Describe work as a team
member
UNIT OF
NOMINAL
COMPETENC MODULE TITLE LEARNING OUTCOMES
DURATION
Y
1. Develop and 1.1 Developing 1.1.1 Identify and access key 2 hours
update industry and update sources of information on
knowledge industry the industry
knowledge 1.1.2 Access, apply and share
industry information
1.1.3 Update continuously
relevant industry
knowledge
2. Observe 2.1 Observing 2.1.1 Practice personal 4 hours
workplace workplace grooming and hygiene
hygiene hygiene 2.1.2 Practice safe and
procedures procedures hygienic handling,
storage and disposal of
food , beverage and
materials
3. Perform 3.1 Performing 3.1.1 Identify and explain the 4 hours
computer computer functions, general
operations operations features and capabilities
of both hardware and
software undertaken
3.1.2 Prepare and use
appropriate hardware and
software according to
task requirement
3.1.3 Use appropriate devices
and procedures to
transfer files/data
3.1.4 Produce accurate and
complete data according
to the requirements
3.1.5 Maintain computer
system
4. Perform 4.1 Performing 4.1.1 Practice workplace 4 hours
workplace and workplace and safety, security and
safety practices safety hygiene systems,
practices processes and operation
4.1.2 Respond appropriately to
faults, problems and
emergency situations
4.1.3 Maintain safe personal
presentation standards
5. Provide 5.1 Providing 5.1.1 Apply effective verbal and 4 hours
effective effective non-verbal
customer customer communication skills to
service service respond to customer
needs
5.1.2 Provide prompt and
quality service to
customer
5.1.3 Handle queries promptly
and correctly in line with
enterprise standards
5.1.4 Handle customer
complaints, evaluation
and recommendations
CORE COMPETENCIES
(105 hours)
UNIT OF
NOMINAL
COMPETENC MODULE TITLE LEARNING OUTCOMES
DURATION
Y
1. Prepare and 1.1 Preparing and 1.1.1 Prepare bakery products 25 hours
produce bakery producing
products bakery 1.1.2 Decorate and present
products bakery products
1.1.3 Store bakery products
2. Prepare and 2.1 Preparing and 2.1.1 Prepare pastry products 25 hours
produce pastry producing
products 2.1.2 Decorate and present
pastry products
pastry products
2.1.3 Store pastry products
3. Prepare and 2.1 Preparing and 3.1.1 Prepare sponge and 25 hours
present presenting cakes
gateaux, tortes gateaux, tortes
and cakes 3.1.2 Prepare and use fillings
and cakes
3.1.3 Decorate cakes
3.1.4 Present cakes
3.1.5 Store cakes
4. Prepare and 4.1 Preparing and 4.1.1 Prepare iced petits fours 20 hours
display petits displaying
fours 4.1.2 Prepare fresh petits fours
petits four
4.1.3 Prepare marzipan petits
fours
4.1.4 Prepare caramelized
petits fours
4.1.5 Display petits fours
45.1.6 Store petits fours
5. Prepare and 5.1 Preparing and 5.1.1 Prepare other types of 10 hours
serve other types serving other desserts
of desserts types of
5.1.2 Plan, prepare and
desserts
conduct a dessert trolley
presentation
5.1.3 Store and package
desserts
Resources:
(List of recommended tools, equipment and materials for the training of (no. of trainees) trainees for (title of
program/qualification).
TOOLS EQUIPMENT MATERIAL
(for 25 trainees) (for 25 trainees) (per trainee)
Qty. Description Qty. Description Qty. Description
Thermometer Trolley Hand- outs
Small Hand Tools Heavy Duty Equipment Packaging
6 Set of Knives Pans and Pots Materials
25 Set of Decorative Measuring Devices Calculator
Tools/Cutters Bake ware CD”s
Piping Bag China ware VHS
6 Pastry Brush Temperature Controlled Decors
12 Serrated Knife Cabinet Cutter
6 Grater 1 Refrigerator s Pencil
6 Set of Cutting Chillers Paper
6 Tools 1 Freezers Scissors
6 Moulds Personal Protective Folder
Piping Tube Equipment Masking Tape
6
Pastry bag Pentel Pen
6 Display Cabinet/Stands
Measuring cup, Fastener
12 Turn table
solid Puncher
Measuring cup, Storage Area Envelop
12 liquid Flat Forms Cake flour
Measuring spoon Gas range 10k
Bread flour
25 Cake turn table 6 Commercial mixers with 5k
All-purpose flour
3 Decorating tips complete attachments 20k
Sugar
25 Rolling pins 1 Mechanical dough roller 20
Yeast
6 Pie pans sizes 1 Decker oven 1
Butter
6 6,8,10 1 Compressor 5 Margarine
6 Sheet pans 1 Dough cutter 10k Butter (French
6 Pie cutter 5 bread)
6 Palette knife 5 Cooking oil
6 Cake stand with 5 Lard
6 tier 5 All-purpose
6 Cake pillars cream
6 Sauce pan 5 Whipping cream
6 Ladles Confectioner
6 Chopping board, sugar
6 color coded Knox gelatin
6 Scale 2,10kgs. Flake almonds
6 Beaters Chocolate chips
6 Wooded spoons Chocolate
6 Mixing bowl shredded
6 Wire whisk Cherries with
6 Muffin pan small, stem
medium, big Cherries
Loaf pan small, Food colors
6
medium, big Tropical fruits
6
Rectangular pan
6
Round pan
6,8,10,12,14,16
6 Flour sifter
6 Strainer
4 Double boiler
6 Piping bags
6 Coupler
MODULES OF INSTRUCTION
BASIC COMPETENCIES
Sector ` : TOURISM
Unit of Competency : PARTICIPATE IN WORKPLACE COMMUNICATIONS
Modules 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.
MODULE DESCRIPTOR : This module covers the knowledge, skills, and attitudes required in
order to relate in a work-based environment.
NOMINAL DURATION : 4 hours
QUALIFICATION LEVEL : NC II
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module the students/ trainees must be able to:
LO1. Describe and identify team role and responsibility in a team.
LO2. Describe work as a team member.
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes required to
PRESENT DATA/INFORMATION APPROPRIATELY
.NOMINAL DURATION : 5 hours
QUALIFICATION LEVEL : NC II
LO1. Identify and explain the functions, general features and capabilities of both hardware and
software
LO2. Prepare and use appropriate hardware and software according to task requirement
LO3. Use appropriate devices and procedures to transfer files/data
LO4. Produce accurate and complete data according to the requirements
LO5. Maintain computer system
LO1: Practice workplace safety, security and hygiene systems, processes and operation
LO2 Responds appropriately to faults, problems and emergency situations
LO3: Maintain safe personal presentation standards.
LO1. Apply effective verbal and non-verbal communication skills to respond to customer needs
LO2. Provide prompt and quality service to customer
LO3. Handle queries promptly and correctly in line with enterprise procedures
LO4. Handle complaints, evaluation and recommendations.
LO1. Follow workplace procedures for health, safety and security practices
LO2. Deal with emergency situations
LO3. Maintain safe personal presentation standards
LO1. Follow workplace procedures for health, safety and security practices
Assessment Contents Conditions Methodologies Assessment
Criteria Methods
LO4. Handle queries through use of common business tools and technology
Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Common Communication May include: Online Lecture Online
business Interactive Online Demonstration
Availability Demonstration Online
tools and communication Online Role- Interviews/
of
technology with others play Questioning
telephone,
are used Interpersonal Online Online Written
fax Simulation Examination
efficiently to skills/ social
determine graces with machine,
customer sincerity internet,
requirements Safety Practices etc.
2. Queries/
information Safe work Availability
practices of data on
are recorded
Personal projects
in line with
hygiene and
enterprise
Attitude services;
procedure
tariff and
3. Queries are Attentive, rates,
acted upon patient and promotional
promptly and cordial activities in
correctly in Eye-to-eye place etc.
line with contact Availability
enterprise Maintain of office
procedure teamwork and supplies
cooperation
Theory
Selling/upselling
techniques
Interview
techniques
Conflict
resolution
Communication
process
Communication
barriers
Upon completion of this module the students/ trainees will be able to:
Upon completion of this module the students/ trainees will be able to:
Upon completion of this module the students/ trainees will be able to:
Upon completion of this module the students/ trainees will be able to:
Upon completion of this module the students/ trainees will be able to: