Annex A

Sample Training Plan

Course: COOKERY NC II
Unit of CLEAN AND MAINTAIN KITCHEN PREMISES
Competency:
Module Title:
Modality: Check modality will be applied. Multi-modal is allowed

( ) Full- Online ( ) Blended online ( ) Distance Learning

Learning Contents Learning Resources
Outcomes

Course: Bread and Pastry Production NC II

Unit of Competency: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
Module Title: PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES
Modality: Check modality will be applied. Multi-modal is allowed
( ) Full- Online ( ) Blended online ( ) Distance Learning
Learning Outcomes Contents Learning Resources
LO 1: Prepare sponge and cakes  CBLM Bread and Pastry
 Culinary terms Production NC II
related to sponge
and cakes
 Main ingredients
used for variety of
sponge and cakes
 Specific temperature
used for different
types of sponge and
cakes
 Classification of the
different types of
sponge and cakes
 Mixing methods
used for variety of
sponge and cakes
 Cooling temperature
of sponge and cakes
 Required equipment
and materials for
sponge and cakes
 Recipe
specifications,
techniques and
conditions and
desired product
characteristics
 OHS

LO 2 : Prepare and use fillings  Identification of  CBLM Bread and Pastry

fillings appropriate in Production NC II
a specific cakes
 Identification of the
required
consistency and
appropriate flavor of
fillings
 Filling and
assembling cakes
according to the
standard recipe
specifications
 Classification of
coatings and sidings
based on the
required recipe
specifications and
product
characteristics

LO 3: Decorate cakes  Identification of  CBLM Bread and Pastry

specific decorations Production NC II
appropriate for
 sponge and cakes
 Identification of
standard recipes of
icings and
decorations for
sponge and cakes

LO 4: Present cakes  Selection and usage  CBLM Bread and Pastry

of equipment in Production NC II
accordance with
service requirements
 Identification of the
product freshness,
appearance,
characteristics of
prepared cakes
 Cutting portion-
controlled to
minimize the
wastage of cake

LO 5: Store cakes  Standards and  CBLM Bread and Pastry

procedures of storing Production NC II
cake products
 Storage methods for
cakes
 OHS
Course: Bread and Pastry Production NC II
Unit of Competency: PREPARE AND SERVE OTHER TYPES OF DESSERTS
Module Title: PREPARING AND SERVING OTHER TYPES OF DESSERTS
Modality: Check modality will be applied. Multi-modal is allowed

( ) Full- Online ( ) Blended online ( ) Distance Learning

Learning Outcomes Contents Learning Resources
LO 1: Prepare other  Varieties and characteristics of  CBLM Bread and Pastry
types of specialized cakes, both classical Production NC II
desserts and contemporary and other
types of desserts
 Commodity knowledge,
including quality indicators of
specialized cakes and other
types of desserts
 Culinary terms related to
specialized cakes and other
types of desserts
 Portion control and yield
 Standard recipe specifications of
specialized cakes and other
types of desserts
 Standard Operating Procedures
in preparing other types of
desserts

LO 2: Plan prepare  Planning, preparing and  CBLM Bread and Pastry

and conduct a presenting trolley services Production NC II
dessert trolley  Arranging and preparing
presentation. variety of desserts
 OHS

LO 3: Store and  Temperature range in storing  CBLM Bread and Pastry

package desserts Production NC II
desserts  Packaging design techniques
 Standards and procedures in
storing and packaging desserts
 OHS
Course: Bread and Pastry Production NC II
Unit of Competency: PREPARE AND DISPLAY PETITS FOURS
Module Title: PREPARING AND DISPLAYING PETITS FOURS
Modality: Check modality will be applied. Multi-modal is allowed

( ) Full- Online ( ) Blended online ( ) Distance Learning

Learning Outcomes Contents Learning Resources
LO 1: Prepare iced  Characteristics of classical and  CBLM Bread and Pastry
petits fours contemporary petits fours Production NC II
 Underlying principles in
preparing petit fours
 Types and kinds of sponge and
bases
 Different kinds of fillings
 Procedure in making fondant
icing
 Decorations and designs
 OHS

LO 2: Prepare fresh  Kinds of small choux paste  CBLM Bread and Pastry
petits fours  Types of sweet paste and fillings Production NC II
 Different garnishes, glazes and
finishes
 Standards and operating
procedures in preparing fresh
petits fours
 OHS

LO 3: Prepare  flavor and shape specifications  CBLM Bread and

marzipan and enterprise standards of Pastry Production
petits fours quality marzipan NC II
 Standards and operating
procedures in coating marzipan
fruits
 OHS
LO 4: Prepare  Specifications of fresh fruits  CBLM Bread and
caramelized needed to caramelized Pastry Production
petits fours  Specifications of dried fruits NC II
needed.
 Kinds of sugar to caramelized

LO 5: Display petits  Kinds and uses of receptacles  CBLM Bread and

fours for petits fours Pastry Production
 Tips on how to display petit NC II
fours
 Standards and procedures in
displaying petits fours
 OHS

LO 6: Store patits  Tips on storing petits fours  CBLM Bread and

fours  Temperature requirements in Pastry Production
storing petits fours NC II
 Standards and procedures in
storing and packaging petits
fours
 OHS