COMPETENCY-BASED

CURRICULUM

Sector:

TOURISM
Qualification:

BREAD AND PASTRY PRODUCTION NC II

INTERNACIONAL COLEGIO DE TECNOLOGIA
 TABLE OF CONTENTS

Page

A. Course Design................................................................................................3-8

B. Modules of Instruction..................................................................................9-75

 BASIC COMPETENCIES............................................................................9
o Participating in workplace communications....................................11-14
o Working in a team environment......................................................15-17
o Practicing career professionalism ..................................................18-21
o Practicing occupational health and safety procedures ..................22-26

 COMMON COMPETENCIES....................................................................27
o Developing and updating industry knowledge................................28-31
o Observing workplace hygienic procedures.....................................32-34
o Performing computer operations.....................................................35-40
o Performing workplace and safety practices....................................41-44
o Providing effective customer services.............................................45-49

 CORE COMPETENCIES...........................................................................50
o Preparing and producing bakery products......................................51-55
o Preparing and producing pastry products …………………………..56-60
o Preparing and presenting gateaux, tortes and cakes.....................59-64
o Preparing and serving other types of desserts...............................65-68
o Preparing and displaying petits fours..............................................69-75

`
 COURSE DESIGN
BREAD AND PASTRY PRODUCTION II
 COMPETENCY-BASED CURRICULUM

1. Course Design

Course Title : Bread and Pastry Production NC II

Nominal Duration : 141 Hours
Course Description : The BREAD AND PASTRY PRODUCTION NC II
Qualification consists of competencies that person must achieve to be able to clean
equipment , tools and utensils and prepare, portion and plate pastries, breads and other
dessert items to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury
lines/cruises and other related operations.

TRAINEE ENTRY REQUIREMENTS

Trainees or students who wants to entry into these qualifications should possess
the following requirements:
 can communicate in basic English either oral and written;
 at least high school graduate;
 physically and mentally fit;
 with good moral character; and
 can perform basic mathematical computation
 With pleasing personality

COURSE STRUCTURE:

BASIC COMPETENCIES
(18 hours)
Unit of Nominal
Module Title Learning Outcomes
Competency Duration
1. Participate in 1.1 Participating in 1.1.1 Obtain and convey
workplace workplace workplace information
communication communication 1.1.2 Complete relevant work
4 hours
related documents
1.1.3 Participate in workplace
meeting and discussion
2. Work in a team 2.1 Working in a 2.1.2 Describe and identify
environment team team role and
environment responsibility in a team 4 hours
2.1.3 Describe work as a team
member
3 Practice 3.1 Practicing 3.1.1 Integrate personal
career career objectives with
professionalis professionalism organizational goals.
m 3.1.2 Set and meet work 5 hours
priorities.
3.1.3 Maintain professional
growth and development
4 Practice 4.1 Practicing 4.1.1 Evaluate hazard and 5 hours
occupational occupational risks
health and health and 4.1.2 Control hazards and risks
safety safety 4.1.3 Maintain occupational
health and safety

CBC Bread and Pastry Production NC II -1-

 Unit of Nominal
Module Title Learning Outcomes
Competency Duration
awareness

CBC Bread and Pastry Production NC II -2-

 COMMON COMPETENCIES
(18 hours)

UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Develop and 1.1 Developing and 1.1.1 Identify and access key
update industry update industry sources of information on
knowledge knowledge the industry
1.1.2 Access, apply and share
2 hours
industry information
1.1.3 Update continuously
relevant industry
knowledge
2. Observe 2.1 Observing 2.1.1 Practice personal
workplace workplace grooming and hygiene
hygiene hygiene 2.1.2 Practice safe and
procedures procedures hygienic handling, 4 hours
storage and disposal of
food , beverage and
materials
3. Perform 3.1 Performing 3.1.1 Identify and explain the
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 4 hours
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
workplace and workplace and safety, security and
safety practices safety hygiene systems,
practices processes and operation
4.1.2 Respond appropriately to 4 hours
faults, problems and
emergency situations
4.1.3 Maintain safe personal
presentation standards

CBC Bread and Pastry Production NC II -3-

 UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
5. Provide 5.1 Providing 5.1.1 Apply effective verbal and
effective effective non-verbal
customer customer communication skills to
service service respond to customer
needs
5.1.2 Provide prompt and
quality service to
4 hours
customer
5.1.3 Handle queries promptly
and correctly in line with
enterprise standards
5.1.4 Handle customer
complaints, evaluation
and recommendations

CBC Bread and Pastry Production NC II -4-

 CORE COMPETENCIES
(105 hours)

UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Prepare and 1.1 Preparing 1.1.1 Prepare bakery products
produce bakery and producing 1.1.2 Decorate and present
25 hours
products bakery bakery products
products 1.1.3 Store bakery products
2. Prepare and 2.1 Preparing and 2.1.1 Prepare pastry products
produce pastry producing 2.1.2 Decorate and present
products pastry products pastry products
2.1.3 Store pastry products
3. Prepare and 2.1 Preparing and 3.1.1 Prepare sponge and
present presenting cakes
gateaux, tortes gateaux, tortes 3.1.2 Prepare and use fillings
25 hours
and cakes 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 other types of
serve other serving other desserts
types of types of 4.1.2 Plan, prepare and
desserts desserts conduct a dessert trolley 10 hours
presentation
4.1.3 Store and package
desserts
• Prep 5.1 Preparing and 5.1.1 Prepare iced petits fours
are and display displaying 5.1.2 Prepare fresh petits fours
petits fours petits four 5.1.3 Prepare marzipan petits
fours
20 hours
5.1.4 Prepare caramelized
petits fours
5.1.5 Display petits fours
5.1.6 Store petits fours

CBC Bread and Pastry Production NC II -5-

RESOURCES:

TOOLS EQUIPMENT MATERIALS

CBC Bread and Pastry Production NC II -6-

  Thermometer  Trolley  Hand- outs
 Small Hand Tools  Heavy Duty  Packaging Materials
 Set of Knives Equipment  Calculator
 Set of Decorative  Pans and Pots  CD”s
Tools/Cutters  Measuring Devices  VHS
 Spatula  Bake ware  Decors
 Parchment Paper  China ware  Cutter
 Piping Bag  Temperature  Pencil
 Pastry Brush Controlled Cabinet  Paper
 Serrated Knife  Refrigerator s  Scissors
 Grater  Chillers  Folder
 Set of Cutting Tools  Freezers  Masking Tape
 Rolling Pin  Personal Protective  Pentel Pen
 Moulds Equipment  Fastener
 Piping Tube  Display  Puncher
 Pastry bag Cabinet/Stands  Envelop
 Measuring cup, solid  Turn table  Cake flour
 Measuring cup, liquid  Storage Area  Bread flour
 Measuring spoon  Flat Forms  All-purpose flour
 Cake turn table  Gas range  Sugar
 Decorating tips  Commercial mixers with  Yeast
 Rolling pins complete attachments  Butter
 Pie pans sizes 6,8,10  Mechanical dough roller  Margarine
 Sheet pans  Decker oven  Butter (French bread)
 Pie cutter  Compressor  Cooking oil
 Rubber scrapper  Dough cutter  Lard
 Palette knife  All-purpose cream
 Cake stand with tier  Whipping cream
 Cake pillars  Confectioner sugar
 Sauce pan  Knox gelatin
 Ladles  Flake almonds
 Chopping board, color  Chocolate chips
coded  Chocolate shredded
 Scale 2,10kgs.  Cherries with stem
 Beaters  Cherries
 Wooded spoons  Food colors
 Mixing bowl  Tropical fruits
 Wire whisk  Whole wheat, rye, multi
 Muffin pan small, grain
medium,big  Cream cheese
 Loaf pan small, medium,  Paper cups
big  Tulip paste
 Rectangular pan  Sugar lace
 Pie pan  Pineapple juice
 Round pan  Contreau
6,8,10,12,14,16  Wilton decorating
 Flour sifler magazine
 Strainer  Housekeeping Baking
 Double boiler Book
 Piping bags

CBC Bread and Pastry Production NC II -7-

  Coupler

CBC Bread and Pastry Production NC II -8-

 BASIC COMPETENCIES
BREAD AND PASTRY PRODUCTION NC II
 B. Modules of Instruction

BASIC COMPETENCIES

Unit of Competency : Participate In Workplace Communications

Module Title : Participating In Workplace Communications
Module Descriptor : This module covers the knowledge, skills and attitudes
required to gather, interpret and convey information in
response to workplace requirements.
NOMINAL DURATION : 4 hours

SUMMARY OF LEARNING OUTCOMES:

LO1. Obtain and convey workplace information
LO2. Complete relevant work related documents.
LO3. Participate in workplace meetings and discussion.

Details of Learning Outcomes:

LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Specific  Sentence  Paper  Discussion  Interview
relevant construction  Pencils/Ballpen  Assignment/
information is  Technical  Reference Home Activity
accessed from Writing books  Competency
appropriate  Recording  Manuals Based
sources. Information Materials
2. Effective Records
questioning  Viewing
and active Multimedia
listening and
speaking are
used to gather
and convey
information.
3. Appropriate
medium is
used to transfer
information and
ideas
4. Appropriate
non-verbal
communication
is used.
5. Appropriate
lines of
communication
with superiors
and colleagues
are identified
and followed.

CBC Bread and Pastry Production NC II - 10 -

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
6. Defined work
procedures for
the location
and storage of
information are
used.
7. Personnel
interaction is
carried out
clearly and
concisely.

LO2. PARTICIPATE IN WORKPLACE MEETINGS AND DISCUSSIONS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Team  Sentence  Paper  Discussion  Interview
meetings construction  Pencils/ball  Assignment/
are  Technical pen Home
attended on writing  References Activity
time.  Recording (books)  Competency
2. Own information  Manuals Based
opinions are Materials
clearly Records
expressed  Viewing
and those of Multimedia
others are
listened to
without
interruption
3. Meeting
inputs are
consistent
with the
meeting
purpose and
establish
protocols.
4. Workplace
interaction
is
conducted
in a
courteous
manner
appropriate
to cultural
background
and
authority in

CBC Bread and Pastry Production NC II - 11 -

 the
enterprise
procedures.
5. Questions
about
simple
routine
workplace
procedures
and matters
concerning
conditions
of
employment
are asked
and
responded.
6. Meeting
outcomes
are
interpreted
and
implemente
d.

LO3. COMPLETE RELEVANT WORK RELATED DOCUMENTS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Ranges of  Basic  Paper  Discussion  Interview
forms mathematic  Pencils / ball  Assignment/
relating to s pen Home
conditions of  Technical  Reference Activity
employment writing books  Competency
are  Types of  Manuals Based
completed forms Materials
accurately Records
and legibly.  Viewing
2. Workplace Multimedia
data is
recorded on
standard
workplace
forms and
documents.
3. Basic
mathematica
l process is
used for
routine
calculations

CBC Bread and Pastry Production NC II - 12 -

4. Errors in
recording
information
on forms.
Documents
are identified
and rectified.
5. Reporting
requirements
to superior
are
completed
according to
enterprise
guidelines.

CBC Bread and Pastry Production NC II - 13 -

Basic Competencies :
Unit of Competency : Work in Team Environment
Modules Title : Working in Team Environment
Module Descriptor : This module covers the skills, knowledge and attitudes to
identify role and responsibility as a member of a team.

Nominal Duration : 4 hours

Summary of Learning Outcomes:

LO1 Describe team role and scope
LO2. Identify own role and responsibility within team
LO3. Work as a team member

Details of Learning Outcomes

LO1. DESCRIBE TEAM ROLE AND SCOPE

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. The role and  Team role  SOP of  Discussion  Demonstration
objective of  Relationship workplace  Case  Observation
the team is and  Job Studies  Interviews/
identified responsibiliti procedures  Simulation questions
from es  Client/supplier  Viewing
available  Role and instructions Multimedia
sources of responsibiliti  Quality
information es with standards
2. Team team  Organizational
parameters, environment or external
reporting  Relationship personnel
relationships within a
and team
responsibiliti
es are
identified
from team
discussions
and
appropriate
external
sources

CBC Bread and Pastry Production NC II - 14 -

LO2. IDENTIFY OWN ROLE AND RESPONSIBILITY WITHIN TEAM

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Individual  Communicati  SOP of  Discussion  Demonstration
role and on process workplace  Case  Observation
responsibiliti  Team  Job Studies  Interviews/ oral
es within the structure/tea procedures  Simulation questioning
team m roles  Organizati  Viewing
environment  Group on or Multimedia
are identified planning and external
2. Roles and making personnel
responsibility decision
of other
team
members
are identified
and
recognized
3. Reporting
relationships
within team
and external
to team are
identified

LO3. WORK AS A TEAM MEMBER

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Effective  Communicati  SOP of  Discussion  Demonstration
and on process workplace  Assignment  Observation of
appropriate  Team  Job method work activities
forms of structure / procedures  Competency  Observation
communicati team role  Organizatio based through
ons used  Group n or materials simulation or
and planning and external method role play
interactions decision personnel  Viewing  Case studies
undertaken making Multimedia and scenarios
with team  Interviews/ oral
members questioning
who
contribute to
known team
activities
and
objectives
2. Effective
and
appropriate
contributions
made to
complement

CBC Bread and Pastry Production NC II - 15 -

 team
activities
and
objectives,
based on
individual
skills and
competencie
s and
workplace
context
3. Observed
protocols in
reporting
using
standard
operating
procedures
4. Contribute
to the
developmen
t of team
work plans
based on an
understandi
ng of team’s
role and
objectives
and
individual
competencie
s of the
members.

CBC Bread and Pastry Production NC II - 16 -

Basic Competencies :
Unit of Competency : Practice Career Professionalism
Module Title : Practicing Career Professionalism
Module Descriptor : This module covers the knowledge, skills and attitudes in
promoting career growth and advancement.
Nominal Duration : 5 Hours
Qualification Level : NC II

Summary of Learning Outcomes:

LO1. Integrate personal objectives with organizational goals
LO2. Set and meet work priorities
LO3. Maintain professional growth and development

Details of Learning Outcomes:

LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Personal  Personal  Workplace  Discussion  Role play
growth and Developme  Code of Ethics  Competenc  Interviews/
work plans nt-Social  Organizational y based oral
are pursued Aspects: Goals materials questioning
towards Intra and  Hand outs and method
improving the Interperson PD-Social  Demonstrat
qualifications al Aspects ion
set for the Developme  CD’s, VHS  Viewing
profession nt tapes, Multimedia
2. Intra- and  Organizatio transparencies
interpersonal nal Goals
relationships  Personal
are Hygiene
maintained in and
the course of Practices
managing  Code of
oneself based Ethics
on
performance
evaluation
3. Commitment
to the
organization
and its goal is
demonstrated
in the
performance
of duties

CBC Bread and Pastry Production NC II - 17 -

LO2. SET AND MEET WORK PRIORITIES

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Competing  Organizational  Organizational  Discussion  Role play
demands are KRAs KRAs  Structured  Demonstrat
prioritized to  Work values  Work values activity ion
achieve and ethical and ethics  Competenc  Interviews/
personal, standards  Company y based questions
team and  Company policies and materials
organization policies on the standards method
al goals and use and  Sample job  Viewing
objectives. maintenance targets Multimedia
2. Resources of equipment  Learning
are utilized guides
efficiently  CDs , VHS
and tapes,
effectively to transparencie
manage s
work
priorities and
commitment
s
3. Practices
along
economic
use and
maintenance
of equipment
and facilities
are followed
as per
established
procedures

CBC Bread and Pastry Production NC II - 18 -

LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Trainings  Qualification  Quality  Discussion  Demonstrat
and career standards standard  Structured ion
opportunities  Gender and  GAD activity  Observatio
are identified development handouts  Competenc n
and availed (GAD)  CD’s, VHS y based  Interviews/
of based on sensitivity tapes on materials questions
job  Professionalis professionalis method
requirements m in the m in the  Viewing
2. Recognitions workplace workplace Multimedia
are  List of  Professional
sought/recei professional licenses
ved and licenses samples
demonstrate
d as proof of
career
advancemen
t
3. Licenses
and/or
certifications
relevant to
job and
career are
obtained and
renewed

CBC Bread and Pastry Production NC II - 19 -

Basic Competencies :
Unit of Competency : Practice Occupational Health and Safety Procedures
Module Title : Practicing Occupational Health and Safety Procedures
Module Descriptor : This module covers the outcomes required to comply with
regulatory and organizational requirements for occupational health and safety.

Nominal Duration : 5 Hours

Summary of Learning Outcomes:

LO1. Identify hazards and risks
LO2. Evaluate hazards and risks
LO3. Control hazards and risks
LO4. Maintain OHS awareness

Details of Learning Outcomes:

LO1. IDENTIFY HAZARDS AND RISKS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Safety regulations  Hazards  Workplace  Discussion  Situation
and workplace and risks  PPE  Viewing analysis
safety and hazard identificati  Learning Multimedia  Interviews
control practices on and guides /
and procedures are control  Handouts questions
clarified and  Organizati  Organizatio
explained based on onal nal safety
organization safety and and health
procedures health protocol
2. Hazards/risks in the protocol  OHS
workplace and their  Threshold indicators
corresponding limit value  Threshold
indicators are (TLV) limit value
identified to  OHS  Hazards/ris
minimize or indicators ks
eliminate risk to co-
identificatio
workers, workplace
n and
and environment in
control
accordance with
organization  CD’s, VHS
procedures tapes,
3. Contingency transparen
measures during cies
workplace
accidents, fire and
other emergencies
are recognized and
established in
accordance with
organization
procedures

CBC Bread and Pastry Production NC II - 20 -

LO2. EVALUATE HAZARDS AND RISKS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Terms of  TVL table  Handouts on  Discussion  Situation
maximum  Phil OHS - Phil. OHS  Situation analysis
tolerable limits standards standards analysis  Interview
which when  Effects of - Effects of  Viewing s/
exceeded will hazards in hazards in Multimedia question
result in harm or the the s
damage are workplace workplace
identified based  Ergonomics -Ergonomics
on threshold limit  Employees - ECC
values (TLV) compensatio - TLV, VHS
2. Effects of the n tapes.
hazards are commission transparenci
determine (ECC) es
3. OHS issues regulations
and/or concerns
and identified
safety hazards
are reported to
designated
personnel in
accordance with
workplace
requirements
and relevant
workplace OHS
legislation

LO3. CONTROL HAZARDS AND RISKS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Occupational  Safety  Hand outs on  Discussion  Situation
Health and Safety regulations - Safety  Situation analysis
(OHS) procedures  Clean air act regulations analysis  Interview
for controlling  Electrical - Clean air act  Viewing s/
hazards/risks in and fire - Electrical Multimedia question
workplace are safety code and fire safety s
consistently  Waste code
followed management - Waste
2. Procedures for  Disaster management
dealing with preparednes - Disaster
workplace s and preparedness
accidents, fire and management and
emergencies are  Contingency management
followed in measures -Contingency
accordance with and measures and
organization OHS procedures procedures
policies - OHS
3. Personal personal

CBC Bread and Pastry Production NC II - 21 -

 protective records
equipment (PPE)  PPE
is correctly used  CD’s, VHS
in accordance tapes,
with organization transparenci
OHS procedures es
and practices
4. Appropriate
assistance is
provided in the
event of a
workplace
emergency in
accordance with
established
organization
protocol

LO4. MAINTAIN OHS AWARENESS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Emergency-  Operational  Workplace  Discussion  Demonstr
related drills and health and  PPE  Viewing ation
trainings are safety  OHS Multimedia  Interviews
participated in as procedure, personal  Portfolio
per established practices records assessme
organization and  CD’s, VHS nt
guidelines and regulations tapes,
procedures  Emergency- transparen
2. OHS personal related drills cies
records are and training  Health
completed and record
updated in
accordance with
workplace
requirements

CBC Bread and Pastry Production NC II - 22 -

MODULES OF INSTRUCTION

COMMON COMPETENCIES

BREAD AND PASTRY PRODUCTION NC II

 COMMON COMPETENCIES

Unit of Competency : Perform Workplace and Safety Practices

Module Title : Performing Workplace and Safety Practices
Module Descriptor : This unit of competency deals with the knowledge, skills and
attitudes in following health, safety and security practices. It includes dealing with
emergency situations and maintaining safe personal presentation standards.

Nominal Duration : 2 Hours

Summary of Learning Outcomes:

LO1. Follow workplace procedures for health, safety and security practices
LO2. Deal with emergency situations
LO3. Maintain safe personal presentation standards

Details of Learning Outcomes:

LO1. FOLLOW WORKPLACE PROCEDURES FOR HEALTH, SAFETY AND SECURITY

PRACTICES

Assessmen Contents Conditions Methodologies Assessment

t Criteria Methods
1. Correct  Information  Proper  Self paced/  Oral
health, sources hygiene modular questioning
safety and  Media procedure  Demonstrat  Interview
security  Reference manuals ion
procedure book  Internet  Discussion
are  Libraries  Personal  Distance
followed in  Union computer Education
line with  Industry  Reference  Viewing
legislation, association book multimedia
regulation  Industry
 Internet
and journals
 Personal
enterprise
observation
procedures
.
2. Breaches
of health,
safety and
security
procedures
are
identified
and
reported in
line with
enterprise
procedure.
3. Suspicious
behavior or
unusual
occurrence
is reported

CBC Bread and Pastry Production NC II - 24 -

 in line with
enterprise
procedure.

LO2.DEAL WITH EMERGENCY SITUATIONS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Emergency  Trade  Industry  Self  Oral
and potential unions journalisti paced/modular examination
emergency environme c/manual  Demonstration
situations are ntal issues  Internet  Discussion
recognized and  Personal  Distance
and requireme computer Education
appropriate nts  Referenc  Viewing
action are  Industrial e book multimedia
taken within relations
individual’s issues and
scope of major
responsibility organizati
2. Emergency on
procedures  Career
are followed in opportuniti
line with es
enterprise  Work ethic
procedures required to
3. Assistance is work in the
sought from industry
colleagues to  Quality
resolve or assurance
respond to
emergency
situations 2.4
Details of
emergency
situations are
reported in
line with
enterprise
procedures

LO3. MAINTAIN SAFE PERSONAL PRESENTATION STANDARDS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Safe personal  Informatio  Internet  Self  Oral
standards are n sources Personal paced/modula examination
identified and  Media computer r
followed in  Libraries/r  Reference  Demonstratio
line with eference book n
enterprise book  Discussion
requirements  Union/ind  Distance
CBC Bread and Pastry Production NC II - 25 -
 ustry Education
associatio  Viewing
n multimedia
 Internet
 Legislatio
n that
affects the
industry

CBC Bread and Pastry Production NC II - 26 -

Common Competencies:
Unit of Competency : Provide Effective Customer Service
Module Title : Providing Effective Customer Service
Module Descriptor : This unit of competency deals with the knowledge, skills and
attitudes in providing effective customer service. It includes greeting customer, identifying
customer needs, delivering service to customer, handling queries through telephone, fax
machine, internet and email and handling complaints, evaluation and recommendation..

Nominal Duration : 4 Hours

Summary of Learning Outcomes:

LO1. Greet customer
LO2. Identify customer needs
LO3. Deliver service to customer
LO4. Handle queries through telephone, fax machine, internet and email
LO5. Handle complaints, evaluation and recommendations

Details of Learning Outcomes:

LO1. GREET CUSTOMER

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Guests are  Modes of  Hands-out  Self paced  Oral/
greeted in line greeting  Film/video instruction interview
with enterprise and clips  Discussion
procedure farewell  Film
2. Verbal and  Proper showing
non-verbal addressin  Viewing
communication g of needs multi media
s are of persons
appropriate to (by
the given gender,
situation age,
3. Non verbal status,
communication physical
of customer is condition)
observed  Style
responding to manual
customer requireme
4. Sensitivity to nt
cultural and  Standard
social letters and
differences is proformas
demonstrated

LO 2. IDENTIFY CUSTOMER NEEDS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Appropriate  Food and  Recorder  Modular(self  Interview
interpersonal culture  Microphon paced
skills are used to  Exploration of e learning)

CBC Bread and Pastry Production NC II - 27 -

 ensure that food trends  Full body  Electronic
customer needs - Past, mirror learning
are accurately present and  Company  Industry
identified 2.2 future trends dress immersion
Customer needs  Communicati  Video  Film viewing
are assessed for on standards camera  Viewing
urgency so that in customer recorder multimedia
priority for service  Television
service delivery  VHS/DVD
can be identified player
2.3 Customers
are provided with
2. information 2.4
Personal
limitation in
addressing
customer needs
is identified and
where
appropriate,
assistance is
sought from
supervisor

LO3. DELIVER SERVICE TO CUSTOMER

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Customer needs  Personality  Recorder  Modular(self  Interview
are promptly development  Microphon paced
attended to in and public e learning)
line with relations  Full body  Electronic
enterprise  Basic oral mirror learning
procedure communicati  Company  Industry
2. Appropriate on/ writing dress immersion
rapport is memos and  Video  Film viewing
maintained with letters camera  Viewing
customer to  Preparing job recorder multimedia
enable high documentatio  Television
quality service n  VHS/DVD
delivery - Following player
3. Opportunity to instruction
enhance the - Filling out
quality of service forms
and products are
taken wherever
possible

CBC Bread and Pastry Production NC II - 28 -

LO4. HANDLE QUERIES THROUGH TELEPHONE, FAX MACHINE, INTERNET AND
EMAIL
Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Use telephone,  Modes of  Hands-out  Discussion  Oral/
computer, fax greeting and  Film/video  Film interview
machine, farewell clips showing
internet  Proper  Viewing
efficiently to addressing of multi media
determine needs of
customer persons (by
requirements gender, age,
2. Queries/ status,
information are physical
recorded in line condition)
with enterprise  Style manual
procedure requirement
3. Queries are  Standard
acted upon letters and
promptly and proformas
correctly in line
with enterprise
procedure

LO5. HANDLE COMPLAINTS, EVALUATION AND RECOMMENDATIONS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Guests are  Proper way  Hand outs  Discussion  Oral/
greeted with a of answering  Film/video  Film interview
smile and eye- complaints in clips showing
to-eye contact line with work  Sample  Viewing
2. Responsibility for place complaint/ multi media
resolving the procedures. evaluation
complaint is  Nature and and
taken within limit details of recommen
of responsibility complaints dation
3. Nature and  Industry/work sheet from
details of place industry
complaint are procedures in
established and giving
agreed with the evaluation
customer and
4. Appropriate recommendat
action is taken to ions
resolve the
complaint to the
customers
satisfaction
wherever
possible

CBC Bread and Pastry Production NC II - 29 -

Common Competencies:
Unit of Competency : Observe Workplace Hygiene Procedures
Module Title : Observing Workplace Hygiene Procedures
Module Description : This unit of competency deals with the knowledge, skills and
attitudes in observing workplace hygiene procedures. It includes following hygiene
procedures and identifying and preventing hygiene risks..

Nominal Duration : 4 hours

Summary of Learning Outcomes:

LO1. Follow hygiene procedures
LO2. Identify and prevent hygiene risks

Details of Learning Outcomes:

LO1. FOLLOW HYGIENE PROCEDURES

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Workplace  Hygiene  Proper hygiene  Self paced/  Oral
hygiene procedure procedure modular examinati
procedures are s manuals  Discussion on
implemented in  Proper  Soap  Distance
line with hand  Sanitizer education
enterprise and washing  Hygiene  Viewing
legal  Regular products multimedia
requirements bathing
2. Handling and  Appropri
storage of items ate and
are undertaken clean
in line with clothing
enterprise and  Cleaning
legal and
requirements sanitizin
g
procedur
es
 -
Personal
hygiene

LO2. IDENTIFY AND PREVENT HYGIENE RISKS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Potential hygiene  Hygiene  Proper hygiene  Self paced/  Oral
risks are procedure procedure modular examinati
identified in line s manuals  Discussion on
with enterprise  Proper  Soap  Distance
procedures hand  Sanitizer education
2. Action to washing  Hygiene  Viewing
minimize and  Regular products multimedia
CBC Bread and Pastry Production NC II - 30 -
 remove risks are bathing
taken within  Appropri
scope of ate and
individual clean
responsibility of clothing
enterprise/legal  Cleaning
requirements and
3. Hygiene risks sanitizin
beyond the g
control of procedur
individual staff es
members are  -
reported to the Personal
appropriate hygiene
person for follow
up

CBC Bread and Pastry Production NC II - 31 -

Common Competencies :
Unit of Competency : Develop and Update Industry Knowledge
Module Title : Developing and Update Industry Knowledge
Module Description : This unit of competency deals with the knowledge, skills and
attitude required to access, increase and update industry knowledge. It includes seek
information on the industry and update industry knowledge

Nominal Duration : 4 hours

Summary of Learning Outcomes:

LO1. Seek information on the industry
LO2. Update industry knowledge
LO3. Access information using computer
LO4. Produce/output data using computer system
LO5. Maintain computer equipment and systems

Details of Learning Outcomes:

LO1. SEEK INFORMATION ON THE INDUSTRY

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Sources of  Information  Proper  Self paced/  Oral
information on the sources hygiene modular examinat
industry are - Media procedure  Discussion ion
correctly identified - Referen manuals  Distance
and accessed ce  Internet education
2. Information to book  Personal  Viewing
assist effective - Libraries computer multimedia
work performance - Union  Reference
is obtained in line - Industry book
with job associati  Industry
requirements on journals
3. Specific - -Internet
information on
- -
sector of work is
Personal
accessed and
observat
updated
ion
4. Industry
information is
correctly applied
to day to-day work
activities

CBC Bread and Pastry Production NC II - 32 -

LO2. UPDATE INDUSTRY KNOWLEDGE

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Informal and/or  Trade unions  Industry  Self paced/  Oral
formal research environment journals / modular examinati
is used to update al issues and manuals  Discussion on
general requirements  Internet  Distance
knowledge of the  Industrial  Personal education
industry relations computer  Viewing
2. Updated issues and  Reference multimedia
knowledge is major book
shared with organization
customers and  Career
colleagues as opportunities
appropriate and  Work ethic
incorporated into required to
day-to-day work in the
working activities industry
 Quality
assurance

CBC Bread and Pastry Production NC II - 33 -

Common Competencies :
Unit of Competency : Perform Computer Operations
Module Title : Performing Computer Operations
Module Description : This unit covers the knowledge, skills and attitudes and
values needed to perform computer operations which
includes inputting, accessing, producing and transferring
data using the appropriate hardware and software

Nominal Duration : 4 hours

Summary of Learning Outcomes:

LO1. Plan and prepare for task to be undertaken
LO2. Input data into computer
LO3. Access information using computer
LO4. Produce/output data using computer system
LO5. Maintain computer equipment and systems

Details of Learning Outcomes:

LO1. PLAN AND PREPARE FOR TASK TO BE UNDERTAKEN

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Requirements of  Basic  Equipment  Self paced/  Oral
task are ergonomics and modular examinat
determined of accessories  Discussion ion
2. Appropriate keyboard - Personal  Distance
hardware and and computer education
software is computer network  Viewing
selected use. system multimedia
according to task  Standard - Communic
assigned and operation ation
required outcome procedures equipment
3. Task is planned to in entering - Printer
ensure OH & S and saving - Scanner
guidelines and data into - Keyboard
procedures are the - Mouse
followed computer  Supplies and
 Storage materials
media - Office
 Ergonomic supplies
s - Diskettes
guidelines - CDs
- Zip disks
 Tools
- Set of
screw
driver
 Learning
materials

CBC Bread and Pastry Production NC II - 34 -

 - Learning
elements/
activity
sheets
- Manufactu
rers
manual

LO2. INPUT DATA INTO COMPUTER

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Data are entered  Procedure/  Equipment  Self paced/  Oral
into the techniques and modular examinati
computer using in accessing accessorie  Discussion on
appropriate information s  Distance
program/applicati  Desktop - Personal education
on in accordance icons computer  Viewing
with company  Keyboard network multimedia
procedures techniques system
2. Accuracy of based on - Commun
information is OHS ication
checked and requirements equipme
information is nt
saved in - Printer
accordance with - Scanner
standard - Keyboar
operating d
procedures - Mouse
3. Inputted data are
 Supplies
stored in storage
and
media according
materials
to requirements
- Office
4. Work is
supplies
performed within
ergonomic - Diskettes
guidelines - CDs
- Zip disks
 Tools
- Set of
screw
driver
 Learning
materials
- Learning
element
s/
activity
sheets
- Manufac
turers
manual

CBC Bread and Pastry Production NC II - 35 -

LO3. ACCESS INFORMATION USING COMPUTER

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Correct  Procedure/  Equipment  Self paced/  Oral
program/applicati techniques and modular examinati
on is selected in accessing accessorie  Discussion on
based on job information s  Distance
requirements  Desktop - Personal education
2. Program/applicat icons computer  Viewing
ion containing  Keyboard network multimedia
the information techniques system
required is based on - Commun
accessed OHS ication
according to requirements equipme
company nt
procedures - Printer
3. Desktop icons - Scanner
are correctly - Keyboar
selected, opened d
and closed for - Mouse
navigation
 Supplies
purposes
and
4. Keyboard
materials
techniques are
- Office
carried out in line
supplies
with OH & S
requirements for - Diskettes
safe use of - CDs
keyboards - Zip disks
 Tools
- Set of
screw
driver
 Learning
materials
- Learning
element
s/
activity
sheets
- Manufac
turers
manual

LO4. PRODUCE/OUTPUT DATA USING COMPUTER SYSTEM

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Entered data are  Main types  Equipment  Self paced/  Oral
processed using of computer and modular examinati
appropriate and basic accessorie  Discussion on
software features of s  Distance
 commands different -Personal education
2. Data are printed operating computer  Viewing
out as required systems network multimedia
using computer  Main parts of system
hardware/periph a computer - Commun
eral devices in  Storage ication
accordance with devices and equipme
standard basic nt
operating categories of - Printer
procedures memory - Scanner
3. Files and data  Types of - Keyboar
are transferred software d
between  Peripheral - Mouse
compatible devices  Supplies
systems using and
computer materials
software,
- Office
hardware/
supplies
peripheral
- Diskettes
devices in
accordance with - CDs
standard - Zip disks
operating  Tools
procedures - Set of
screw
driver
 Learning
materials
- Learning
element
s/
activity
sheets
- Manufac
turers
manual

LO5. MAINTAIN COMPUTER EQUIPMENT AND SYSTEMS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Systems for  Cleaning,  Equipment  Self paced/  Oral
cleaning, minor minor and modular examinati
maintenance and maintenance accessorie  Discussion on
replacement of and s  Distance
consumables are replacement - Personal education
implemented of computer  Viewing
2. Procedures for consumable network multimedia
ensuring security s system
of data, including  Creating - Commun
regular back-ups more space ication
and virus checks in the hard equipme
are implemented disk nt
 in accordance  Reviewing - Printer
with standard programs - Scanner
operating  Deleting - Keyboar
procedures unwanted d
3. Basic file files - Mouse
maintenance  Checking  Supplies
procedures are hard disk for and
implemented in errors materials
line with the  Viruses and - Office
standard up to date supplies
operating anti- virus - Diskettes
procedures programs - CDs
- Zip disks
 Tools
- Set of
screw
driver
 Learning
materials
- Learning
element
s/
activity
sheets
- Manufac
turers
manual
MODULES OF INSTRUCTION

CORE COMPETENCIES

BREAD AND PASTRY PRODUCTION NC II

 CORE COMPETENCIES

Unit of Competency : Prepare and Produce Bakery Products

Module Title : Preparing and Producing Bakery Products
Module Descriptor : This unit deals with the knowledge and skills required by
bakers and pastry cooks (patissiers) to prepare and produce a range of high-quality bakery
products in commercial food production environments and hospitality establishments.

Nominal Duration : 25 Hours

SUMMARY OF LEARNING OUTCOMES:

LO1. Prepare bakery products
LO2. Decorate and present bakery products
LO3. Store bakery products

Details of learning outcomes:

LO1. PREPARE BAKERY PRODUCTS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Required  Culinary and  Personal  Discussion  Oral
ingredients are technical protective  Oral questioning
selected, terms related equipment presentation  Demonstrati
measured and to bakery  Small hand  Viewing on(projects)
weighed products tools Multimedia
according to  Baking  Heavy duty
recipe or equipment equipment
production  Specific  Pans and
requirements baking pots
and established ingredients  Measuring
standards and and its equipment
procedures substitution  Set of
2. A variety of  Applied knives
bakery products mathematica  Calculator
are prepared l operations  CD’s, VHS
according to  Types, kinds
standard mixing  Hand-outs
and
procedures/form classification
ulation/ recipes of bakery
and desired products
product  Mixing
characteristics procedures/
3. Appropriate formulations/
equipment are recipes and
used according desired
to required product
bakery products characteristi
and standard cs of variety
operating bakery
procedures products
4. Bakery products
 Baking
are baked
CBC Bread and Pastry Production NC II - 40 -
 according to techniques,
techniques and appropriate
appropriate conditions
conditions; and and
enterprise enterprise
requirement and requirements
standards and
5. Required oven standards
temperature are  Temperature
selected to bake ranges in
goods in baking
accordance with bakery
the desired products
characteristics,  Occupational
standards recipe health and
specifications safety
and enterprise
practices

LO2. DECORATE AND PRESENT BAKERY PRODUCTS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. A variety of  Regular and  Spatula  Discussion  Oral
fillings and special  Parchment  Oral questioning
coating/icing, fillings and paper presentation
glazes and coating/icing,  Piping bag  Viewing
decorations for glazes and  Pastry Multimedia
bakery products decorations brush
are prepared  Decorative  pastry bag
according to techniques  turntable
standard and rules for  serrated
recipes, garnishing knife
enterprise  The tools  grater
standards and/or and
customer  Seeds and
materials in nuts, fresh
preferences decorating,
2. Bakery products and
finishing and preserved/c
are filled and presenting
decorated, rystallized
 Standards fruits
where required and
and appropriate,  Ganache,
procedures fondants,
in accordance in
with standard flavored
decorating, and colored
recipes and/or finishing and
enterprise sugar,
presenting butter
standards and bakery
customer creams
products
preferences  Savory
 OHS fillings,
3. Bakery items are
finished jellies and
according to glazes
desired product

CBC Bread and Pastry Production NC II - 41 -

 characteristics
4. Baked products
are presented
according to
established
standards and
procedures

LO3. STORE BAKERY PRODUCTS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Bakery products  Different  Storage  Discussion  Oral
are stored kinds of area  Oral questioning
according to packaging  Packaging presentation
established materials to and  Viewing
standards and be used labeling Multimedia
procedures  Shelf-life of materials
2. Packaging are bakery  Bakery
selected products products
appropriate for  Standards  Containers
the preservation and  Display
of product procedures cabinet
freshness and in storing  Refrigerato
eating bakery r
characteristics products
 Standards
and
procedures
in packaging
bakery
products
 OHS

CBC Bread and Pastry Production NC II - 42 -

Core Competencies:
Unit of Competency : Prepare and Produce Pastry Products
Module Title : Preparing and Producing Pastry Products
Module Descriptor : This unit 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 : 25 hours

Summary of Learning Outcomes:

LO1. Prepare pastry products
LO2. Decorate and present pastry products
LO3. Store pastry products

Details of learning outcomes:

LO1. PREPARE PASTRY PRODUCTS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Required  Culinary and  Personal  Discussion  Oral
ingredients are technical Protective  Oral questioning
selected, terms related Equipment presentation
measured and to pastry  Commercial  Viewing
weighed products mixers and Multimedia
according to  Baking attachments
recipe or equipment  Cutting
production  Ratio of implements
requirements ingredients  Scales,
and established required to measures
standards and produce a  Bowls
procedures balance  Ovens
2. A variety of formula  Molds,
pastry products  Correct shapes and
are prepared proportion cutter
according to control,  Baking
standard yields, sheets and
mixing weights and containers
procedures/for sizes for
mulation/  Various
profitability shapes and
recipes and  Types, kinds
desired product sizes of pans
and  Calculator
characteristics classification
3. Appropriate  CD’s, VHS
of pastry
equipment are  Hand-outs
products
used according  Mixing
to required procedures/f
pastry products ormulation/re
and standard cipes and
operating desired
procedures product
CBC Bread and Pastry Production NC II - 43 -
4. Pastry products characteristi
are baked cs of variety
according to pastry
techniques and products
appropriate  Baking
conditions; and techniques,
enterprise appropriate
requirement conditions
and standards and
5. Required oven enterprise
temperature requirements
are selected to and
bake goods in standards
accordance  Temperature
with the desired ranges in
characteristics, baking
standards pastry
recipe products
specifications  Occupational
and enterprise health and
practices safety

LO2. DECORATE AND PRESENT PASTRY PRODUCTS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. A variety of  Regular and  Commercial  Discussion  Oral
fillings and special mixers and  Oral questioning
coating/icing, fillings and attachments presentation
glazes and coating/icing,  Cutting  Viewing
decorations for glazes and implements Multimedia
pastry products decorations  Scales,
are prepared  Decorative measures
according to techniques  Pastry brush
standard and rules for  pastry bag
recipes, garnishing  Bowls
enterprise  The tools  ovens
standards and  Baking
and/or materials in sheets and
customer decorating, containers
preferences finishing and
2. Pastry products  Seeds and
presenting nuts, fresh
are filled and  Standards
decorated, and
and preserved/cr
where required procedures
and ystallized
in fruits
appropriate, in decorating,
accordance  Ganache,
finishing and fondants,
with standard presenting
recipes and/or flavored and
pastry colored
enterprise products
CBC Bread and Pastry Production NC II - 44 -
 standards and  OHS sugar, butter
customer creams
preferences  Savory
3. Pastry products fillings, jellies
are finished and glazes
according to  Tuile
desired product  Flowers and
characteristics leaves,
4. Baked pastry herbs,
products are biscuits
presented  Chocolate
according to powder,
established icings
standards and
procedures

LO3. STORE PASTRY PRODUCTS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Pastry products  Different  Storage area  Discussion  Oral
are stored kinds of  Packaging  Oral questioning
according to packaging and labeling presentation
established materials to materials  Viewing
standards and be used  Bakery Multimedia
procedures  Shelf-life of products
2. Packaging are pastry  Containers
selected products  Display
appropriate for  Standards cabinet
the and  Refrigerator
preservation of procedures
product in storing
freshness and pastry
eating products
characteristics  Standards
and
procedures
in packaging
pastry
products
 OHS

CBC Bread and Pastry Production NC II - 45 -

Core Competencies :
Unit of Competency : Prepare and Present Gateaux, Tortes and Cakes
Module Title : Preparing and Presenting Gateaux, Tortes and Cakes
Module Descriptor : This Unit Covers The Knowledge And Skills Required By
Bakers And Pastry Cooks (Patissiers) To Produce, Fill, Decorate And Present A Range Of
Specialized Sponges And Cakes, Where Finish, Decoration And Presentation Of A High
Order Is Required.

Nominal Duration : 25 Hours

Summary of Learning Outcomes:

LO1. Prepare sponge and cakes
LO2. Prepare and use fillings
LO3. Decorate cakes
LO4. Present cakes
LO5. Store cakes

Details of Learning Outcomes:

LO1. PREPARE SPONGE AND CAKES

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Ingredients are  Culinary  Personal  Discussion  Oral
selected, terms Protective  Oral questioning
measured and related to equipment presentatio
weighed sponge and  Bake ware n
according cakes  Small hand  Viewing
recipe  Main tools Multimedia
requirements, ingredients  Large
enterprise used for equipment
practices and variety of
customer sponge and
practices cakes
2. Required oven  Specific
temperature is temperatur
selected to e used for
bake goods in different
accordance types of
with desired sponge and
characteristics, cakes
standard recipe  Classificati
specifications on of the
and enterprise different
practices types of
3. Sponges and sponge and
cakes are cakes
prepared  Mixing
according to methods
recipe used for
specifications, variety of
techniques and sponge and
conditions and cakes
CBC Bread and Pastry Production NC II - 46 -
 desired product  Cooling
characteristics temperatur
4. Appropriate e of sponge
equipment are and cakes
used according  Required
to required equipment
pastry and and
bakery materials
products and for sponge
standard and cakes
operating  Recipe
procedures specificatio
5. Sponges and ns,
cakes are techniques
cooled and
according to conditions
established and desired
standards and product
procedures characterist
ics
 OHS

LO2. PREPARE AND USE FILLINGS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Fillings are  Identificatio  Personal  Discussion  Oral
prepared and n of fillings Protective  Oral questioning
selected in appropriate Equipment presentatio
accordance in a specific  Spatulas, n
with required cakes wooden  Viewing
consistency  Identificatio spoons Multimedia
and appropriate n of the  Whisks,
flavors required beaters
2. Slice or layer consistency  Graters,
sponges and and cutting
cakes are filled appropriate implements
and assembled flavor of  Scales,
according to fillings measures
standard recipe  Filling and  Piping bags
specifications, assembling and
enterprise cakes attachments
practice and according  Cake and
customer to the sponge tins
preferences standard and moulds
3. Coatings and recipe  Commercial
sidings are specificatio mixers and
selected ns attachments
according to  Classificati
the product  Ovens
on of  Creams,
characteristics coatings
and required Mousse,
and sidings Custard
recipe based on
CBC Bread and Pastry Production NC II - 47 -
 specifications the  Fruits, fresh
required and
recipe crystallized,
specificatio fruit purees
ns and  Jams, nuts
product  CD’s, VHS
characterist  Hand-outs
ics

LO3. DECORATE CAKES

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Sponge and  Identificatio  Decorative  Discussion  Oral
cakes are n of tools:  Oral questioning
decorated specific  Spatula presentatio
suited to the decorations  Parchment n
product and appropriate paper  Viewing
occasion and in for sponge  Piping bag Multimedia
the accordance and cakes  Pastry brush
with standard  Identificatio  Pastry bag
recipes and n of  Turntable
enterprise standard  Serrated
practices recipes of knife
2. Suitable icings icings and
and  Grater
decorations
decorations are  Glazes,
for sponge
used according jellies,
and cakes
to standard chocolates,
recipes and/or fresh and
enterprise preserved/cr
standards and ystallized
customer fruits, fruit
preferences purees, nuts,
colored/flavo
red sugar,
fondants ,
butter
cream,
boiled icings

LO4. PRESENT CAKES

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Sponge and  Selection  Stands  Discussion  Oral
cakes are and  Packaging  Oral questioning
presented on usage of materials presentatio  Demonstrat
accordance with equipmen  Decorative n ion
customers t in materials  Viewing (projects)
expectations and accordan and Multimedia
established ce with
CBC Bread and Pastry Production NC II - 48 -
 standards and service equipment
procedures requireme  CD’s, VHS
2. Equipment are nts  Hand-outs
selected and  Identificati
used in on of the
accordance with product
service freshness
requirements ,
3. Product appearan
freshness, ce,
appearances characteri
and eating stics of
qualities are prepared
maintained in cakes
accordance with  Cutting
the established portion-
standards and controlled
procedures to
4. Cakes are minimize
marked or cut the
portion- wastage
controlled to of cake
minimize
wastage and in
accordance with
the enterprise
specifications
and customer
preferences

LO5. STORE CAKES

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Cakes are stored  Standards  Cutting  Discussion  Oral
in accordance and materials  Oral questioning
with procedure  Packaging presentatio
establishment’s s of materials n
standards and strong  Refrigerator  Viewing
procedures cake  Airtight Multimedia
2. Storage methods products containers
are identified in  Storage  Display
accordance with methods cabinets or
product for cakes temperature
specifications  OHS controlled
and established cabinets
standards and  CD;s, VHS
procedures
 Hand-outs

CBC Bread and Pastry Production NC II - 49 -

Core Competencies :
Unit of Competency : Prepare and Display Petits Fours
Module Title : Preparing and Display Petits Fours
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.

Nominal Duration : 10 Hours

Summary of Learning Outcomes:

LO1. Prepare iced petits fours
LO2. Prepare fresh petits fours.
LO3. Prepare marzipan petits fours
LO4. Prepare caramelized petits fours
LO5. Display petits fours
LO6. Store petits fours

Details of Learning Outcomes

LO1. PREPARE ICED PETITS FOURS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Sponges and  Characteristic  Personal  Discussion  Oral
bases are s of classical Protective  Oral questioning
prepared, cut and equipment presentation
and contemporary  Small  Viewing
assembled petits fours hand tools Multimedia
according to  Underlying  Measuring
standard principles in equipment
recipes and preparing  Set of
enterprise petit fours knives
requirements  Types and  Rolling
and practices kinds of Pin
2. Fillings are sponge and  Decorativ
prepared with bases e cutters
the required  Different kinds  Molder
flavors and of fillings  Pots and
consistency  Procedure in pans
3. Fondant icing making
are brought in  CD’s,
fondant icing VHS
accordance  Decorations
with the  Hand-outs
and designs
required
 OHS
temperature
and
established
standards and
procedures
4. Decorations
CBC Bread and Pastry Production NC II - 50 -
 are designed
and used in
accordance
with
establishment
standards and
procedures

LO2. PREPARE FRESH PETITS FOURS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. A selection of  Kinds of small  Personal  Discussion  Oral
small choux choux paste protective  Oral questioning
paste shapes  Types of equipment presentation
are baked and sweet paste  Small  Viewing
decorated in and fillings hand tools Multimedia
accordance  Different  Measuring
with garnishes, equipment
established glazes and  Bake
standards and finishes wares
procedures.  Standards  Pot and
2. Baked sweet and operating pans
paste are procedures in  Molder
prepared and preparing (tart)
blended in fresh petits  Pastry
accordance fours brusher
with  OHS  Piping
established
tube
standards and
procedures.  Pastry
3. Fillings are bag
prepared and  Set of
used to the knives
required  Decorativ
flavors and e cutters
consistency  CD’s,
4. Garnishes, VHS
glazes and  Hand outs
finished are
used in
accordance
with the
established
standards and
procedures.

LO3. PREPARE MARZIPAN PETITS FOURS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Marzipan  Flavor and  Personal  Discussion  Oral
petits fours shape Protective  Oral questioning

CBC Bread and Pastry Production NC II - 51 -

 are flavored specifications equipment presentation
and shaped to and enterprise  Small  Viewing
the required standards of hand tools Multimedia
specifications quality  Heavy
and enterprise marzipan duty
standards  Standards equipment
2. Coat and operating s
marzipan procedures in  Pans and
fruits to coating pots
preserve marzipan  Measuring
desired eating fruits equipment
characteristics  OHS  Piping
of and of tube
required,  Set of
soften with knives
egg whites,
 Molder
pipe into
 Rolling
shapes are
Pin
seal/brown
with applied  Decorativ
heat e cutters
according to  CD’s,
enterprise VHS
practice  Hand-outs

LO4. PREPARE CARAMELIZED PETITS FOURS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Fresh  Specifications  Personal  Discussion  Oral
fruits/fruit of fresh fruits Protective  Oral questioning
segments are needed to equipment presentation
selected to caramelized  Small  Viewing
caramelized  Specifications hand tools Multimedia
petits fours in of dried fruits  Heavy
accordance needed. duty
with required  Kinds of sugar equipment
specifications to s
and enterprise caramelized  Pans and
standards pots
2. Petits fours  Measuring
are equipment
sandwiched  Set of
with dried knives
fruits or nuts
 CD’s,
or filled with
VHS
flavored
 Hand-outs
marzipan and
coated with
pale-amber
colored
caramel
according to

CBC Bread and Pastry Production NC II - 52 -

 specifications
and enterprise
standards.

LO5. DISPLAY PETITS FOURS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Appropriate  Kinds and  Personal  Discussion  Oral
receptacles uses of Protective  Oral questioning
are selected receptacles equipment presentation
and prepared for petits fours  Small  Viewing
for display of  Tips on how hand tools Multimedia
petits fours to display petit  Display
2. Petits fours fours stands /
are displayed  Standards flat forms
creatively to and  Set of
enhance procedures in knives
customer displaying  Decorativ
appeal. petits fours e cutters
 OHS  CD’s,
VHS
 Hand-outs

LO6. STORE PETITS FOURS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Petits fours  Tips on  Personal  Discussion  Oral
are stored in storing petits Protective  Oral questioning
required fours equipment presentation
temperatures  Temperature  Display  Viewing
and conditions requirements cabinets Multimedia
to maintain in storing or
maximum petits fours temperatu
eating  Standards re
qualities, and controlled
appearance procedures in cabinets
and storing and  Refrigerat
freshness. packaging or
2. Petits fours petits fours  Packaging
are packaged  OHS materials
in accordance  CD’s,
with VHS
established  Hand-outs
standards and
procedures

CBC Bread and Pastry Production NC II - 53 -

Core Competencies :
Unit of Competency : Present Desserts
Module Title : Presenting Desserts
Module Descriptor : This unit covers the knowledge and skills in presenting the
various and specialized techniques of desserts presentation required by bakers and pastry
cooks (patissiers) in commercial food production environments and hospitality
establishments.
Nominal Duration : 10 Hours

Summary of Learning Outcomes:

LO1. Present and serve plated desserts
LO2. Plan, prepare and present dessert buffet selection or plating
LO3. Store and package desserts

Details of Learning Outcomes

LO1. PRESENT AND SERVE PLATED DESSERTS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Desserts are  Varieties and  Commercial  Discussion  Oral
portioned characteristics mixers and  Oral questioning
and of specialized attachments presentation
presented cakes, both  Scales and  Viewing
according to classical and measuring Multimedia
product contemporary devices
items, and other  Piping bags
occasion types of and
and desserts attachment
enterprise  Commodity  Whisks,
standards knowledge beaters,
and including spatulas
procedures quality  Cutting
2. Desserts are indicators of implements
plated and specialized for nuts and
decorated in cakes and fruits, graters
accordance other types of  Oven
with desserts  Cake and
enterprise  Culinary terms sponge tins
standards related to and moulds
and specialized  Wooden
procedures cakes and spoons
other types of  Bowl cutters
desserts
 Portion control
and yields
 Standard
recipe
specifications
of specialized
cakes and
other types of
desserts
  Standard
operating
procedures in
preparing
other types of
desserts.

LO2. PLAN, PREPARE AND PRESENT DESSERT BUFFET SELECTION OR PLATING

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Dessert  Planning,  Measuring  Discussion  Oral
buffet preparing and devices  Oral questioning
services are presenting  China ware presentation
planned and trolley  Decorating  Viewing
utilized services materials Multimedia
according to  Arranging and  Packaging
available preparing materials
facilities, variety of  Trolley
equipment desserts
and  OHS
costume/
enterprise
requirements
2. Variety of
desserts are
prepared
and arrange
in
accordance
with
enterprise
standards
and
procedures

LO3. STORE AND PACKAGE DESSERTS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Dessert are  Temperature  Packaging  Discussion  Practical
stored in range in materials  Demonstrati demonstrati
accordance storing  Thermomete on on with oral
with the desserts r Application questioning
require  Packaging  Display  Presentation
temperature design cabinets  Viewing
and techniques including Multimedia
customer’s  Standards temperature
specification and controlled
s procedures in cabinets
2. Desserts are storing and  Refrigerator
packaged in packaging  Chillers
accordance desserts  Freezers
 with  OHS  China ware
established
standards
and
procedures

Bench Marking- 20 % of the core competency-3 days

Institutional Assessment-2 days
National Assessment- 3 days