MODULE OF INSTRUCTION
UNIT OF COMPETENCY : PREPARE AND PRODUCE PASTRY PRODUCTS
MODULE TITLE : PREPARING AND PRODUCING PASTRY
PRODUCTS
MODULE DESCRIPTOR : This session deals with knowledge and skills
required by bakers and pastry cooks (patissiers)
to prepare and produce a range of high-quality
pastry products in commercial food production
environments and hospitality establishments.
NOMINAL DURATION : 20 Hours
SUMMARY OF LEARNING OUTCOMES:
Upon completion of the module, the trainees/ students should be able
to:
LO1. PREPARE PASTRY PRODUCTS
LO2. DECORATE AND PRESENT PASTRY PRODUCTS
LO3. STORE PASTRY PRODUCTS
LO1 PREPARE PASTRY 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 pastry products are prepared according to standard mixing
procedures/formulation/ recipes and desired product characteristics
3. Appropriate equipment are used according to required pastry products
and standard operating procedures
4. Pastry products are baked according to techniques and appropriate
conditions; and enterprise requirement and standards
5. Required oven temperature are selected to bake goods in accordance
with the desired characteristics, standards recipe specifications and
enterprise practices
CONTENTS:
Standard Procedure in Baking Pastry Products
CONDITIONS:
Students/trainees must be provided with the following
Equipment/tools/instrument
Commercial mixers with attachments
Scales
Ovens
Cutting implements
Measuring cups and spoons
Baking pans
Mixing bowls
Instructional materials
- reference books
- CBLM/Modules
- Computer Desktop/Lap Top
- CD’s/DVD’s
METHODOLOGIES:
- Self-paced Learning
- Modularized Learning
- Individualized Learning
- Blended
- Demonstration
ASSESSMENT METHODS:
- Written/oral examinations
- Demonstration with Oral Questioning
LO2. DECORATE AND PRESENT PASTRY PRODUCTS
ASSESSMENT CRITERIA:
1. A variety of fillings and coating/icing, glazes and decorations for pastry
products are prepared according to standard recipes, enterprise
standards and/or customer preferences
2. Pastry products are filled and decorated, where required and
appropriate, in accordance with standard recipes and/or enterprise
standards and customer preferences
3. Pastry products are finished according to desired product
characteristics
4. Baked pastry products are presented according to established standards
and procedures
CONTENTS:
Procedures in Decorating for Pastry Products
CONDITIONS:
Students/trainees must be provided with the following
Equipment/tools/instrument
Commercial mixers with attachments
Spatula
Wooden spoon
Graters
Piping bags with decorating tips
Instructional materials
- reference books
- CBLM/Modules
- Computer Desktop/Lap Top
- CD’s/DVD’s
METHODOLOGIES:
- Self-paced Learning
- Modularized Learning
- Individualized Learning
- Blended
- Demonstration
ASSESSMENT METHODS:
- Written/oral examinations
- Demonstration with Oral Questioning
LO3. STORE PASTRY PRODUCTS
ASSESSMENT CRITERIA:
1. Pastry products are stored according to established standards and
procedures
2. Packaging are selected appropriate for the preservation of product
freshness and eating characteristics
CONTENTS:
Methods of Packaging and Storing Baked Pastry Products
CONDITIONS:
Students/trainees must be provided with the following
Equipment/tools/instrument
Refrigerator
Packaging and labeling materials
Containers
Display cainet
Instructional materials
- reference books
- CBLM/Modules
- Computer Desktop/Lap Top
- CD’s/DVD’s
METHODOLOGIES:
- Self-paced Learning
- Modularized Learning
- Individualized Learning
- Blended
- Demonstration
ASSESSMENT METHODS:
- Written/oral examinations
- Demonstration with Oral Questioning
