Annex A
Sample Training Plan
Course: Bread and Pastry Production NC II
Unit of Prepare and produce bakery products
Competency:
Module Title: Preparing and producing bakery products
Modality: Check modality will be applied. Multi-modal is allowed
( ) Full- Online ( ) Blended online ( ) Distance Learning
Learning Contents Learning Resources
Outcomes
LO 1: Culinary and technical CBLM Bread and Pastry Production
Prepare terms related to bakery NC II
bakery products https://www.slideshare.net/bhelagripa/p
products Baking equipment repare-and-produce-bakery-product
Specific baking ingredients https://www.bbcgoodfood.com/howto/
and its substitution guide/baking-equipment
Applied mathematical Teachers Demonstration
operations
Types, kinds and
classification of bakery
products
Mixing
procedures/formulation/reci
pes and desired product
characteristics of variety
bakery products
Baking techniques,
appropriate conditions and
enterprise requirements and
standards
Temperature ranges in
baking bakery products
Occupational health and
safety
LO 2: CBLM Bread and Pastry Production
Decorate and Regular and special fillings NC II
present and coating/icing, glazes https://www.academia.edu/10040675/C
bakery and decorations BLM_-
products
Decorative techniques and _BPP_Prepare_and_Produce_Bakery_
rules for garnishing Products_
The tools and materials in Teachers Demonstration (Face to face)
decorating, finishing and
presenting
Standards and procedures
in decorating, finishing and
presenting bakery products
OHS
LO 3: Store Different kinds of packaging CBLM Bread and Pastry Production
bakery materials to be used NC II
products
Shelf-life of bakery products https://www.iddba.org/training-
Standards and procedures materials/pdfs/isb1.aspx?ext=.pdf
in storing bakery products Teachers Demonstration
Standards and procedures
in packaging bakery
products
OHS
Course: Bread and Pastry Production NC II
Unit of PREPARE AND PRODUCE PASTRY PRODUCTS
Compet
ency:
Module PREPARING AND PRODUCING PASTRY PRODUCTS
Title:
Modality: Check modality will be applied. Multi-modal is allowed
( ) Full- Online ( ) Blended online ( ) Distance Learning
Learning Contents Learning Resources
Outcom
es
LO 1: CBLM Bread and Pastry Production NC II
P Culinary and https://www.slideshare.net/joan_vizconde7/learning-
r technical module-in-bread-and-pastry-productionuc2-prepare-and-
e terms related produce-pastry-products
p to pastry Teachers Demonstration (Face to face)
a
products
r
e Baking
p equipment
a Ratio of
s ingredients
tr required to
y produce a
p balance
r formula
o
Correct
d
u proportion
c control, yields,
t weights and
s sizes for
profitability
Types, kinds
and
classification
of pastry
products
Mixing
procedures/for
mulation/recip
es and desired
product
characteristics
of variety
pastry
products
Baking
techniques,
appropriate
conditions and
enterprise
requirements
and standards
Temperature
ranges in
baking pastry
products
Occupational
health and
safety
LO 2: Regular and CBLM Bread and Pastry Production NC II
Decorat special fillings http://www.craftybaking.com/learn/decorating/pastry
e and and https://www.youtube.com/results?
present coating/icing, search_query=Decorate+and+present+pastry+products
pastry glazes and Teachers Demonstration (face to face)
products
decorations
Decorative
techniques
and rules for
garnishing
The tools and
materials in
decorating,
finishing and
presenting
Standards and
procedures in
decorating,
finishing and
presenting
pastry
products
OHS
LO 3: Different kinds CBLM Bread and Pastry Production NC II
Store of packaging https://www.youtube.com/results?
pastry materials to be search_query=Store+pastry++products
products used https://www.slideshare.net/NikkaJeanOrbes1/presenting-
Shelf-life of serving-and-storing-baked-products
pastry Teachers Demonstration
products
Standards and
procedures in
storing pastry
products
Standards and
procedures in
packaging
pastry
products
OHS
Course: Bread and Pastry Production NC II
Unit of PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
Competency:
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 Contents Learning Resources
Outcomes
LO 1: Prepare CBLM Bread and Pastry Production
sponge Culinary terms related to NC II
and sponge and cakes https://www.youtube.com/watch?
cakes
Main ingredients used for v=bFppPw0-Sfk
variety of sponge and cakes Teachers Demonstration (face to face)
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 Identification of fillings CBLM Bread and Pastry Production
and use appropriate in a specific NC II
fillings cakes https://www.youtube.com/results?
Identification of the required search_query=Prepare+and+use+fillings
consistency and appropriate Teachers Demonstration (face to face)
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 Identification of specific CBLM Bread and Pastry Production
cakes decorations appropriate for NC II
sponge and cakes https://www.youtube.com/results?
Identification of standard search_query=Decorate+cakes
recipes of icings and Teachers Demonstration (face to face)
decorations for sponge and
cakes
LO 4: Present Selection and usage of CBLM Bread and Pastry Production
cakes equipment in accordance NC II
with service requirements https://www.youtube.com/results?
Identification of the product search_query=Present+cakes
freshness, appearance, Teachers Demonstration
characteristics of prepared
cakes
Cutting portion-controlled to
minimize the wastage of
cake
LO 5: Store Standards and procedures of CBLM Bread and Pastry Production
cakes storing cake products NC II
Storage methods for cakes https://www.youtube.com/results?
OHS search_query=Store+cakes
Teachers Demonstration
Course: Bread and Pastry Production NC II
Unit of PREPARE AND SERVE OTHER TYPES OF DESSERTS
Competency:
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 Contents Learning Resources
Outcomes
LO 1: Prepare Varieties and characteristics of CBLM Bread and Pastry
other specialized cakes, both classical Production NC II
types and contemporary and other types https://www.youtube.com/watch
of of desserts ?v=dT6C--QY8Qs
desser
Commodity knowledge, including Teachers Demonstration (Face to
ts
quality indicators of specialized face)
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 Planning, preparing and CBLM Bread and Pastry
prepare and presenting trolley services Production NC II
conduct a Arranging and preparing variety https://www.academia.edu/100
dessert trolley of desserts 40911/CBLM_-
presentation. _BPP_Present_Desserts_
OHS
Teachers Demonstration
LO 3: Store Temperature range in storing CBLM Bread and Pastry
and desserts Production NC II
packag Packaging design techniques https://www.slideshare.net/zed
e tek/packaging-storing-and-
desser
Standards and procedures in
storing and packaging desserts distribution-powerpoint
ts
OHS Teachers Demonstration (face
to face)
Course: Bread and Pastry Production NC II
Unit of PREPARE AND DISPLAY PETITS FOURS
Competency:
Module Title: PREPARING AND DISPLAYING PETITS FOURS
Modality: Check modality will be applied. Multi-modal is allowed
( ) Full- Online ( ) Blended online ( ) Distance Learning
Learning Contents Learning Resources
Outcomes
LO 1: Prepare Characteristics of classical and CBLM Bread and Pastry
petits contemporary petits fours Production NC II
fours Underlying principles in https://www.mybluprint.com/article/t
preparing petit fours hese-fancy-petit-fours-are-ridiculously-
Types and kinds of sponge easy
and bases Teachers Demonstration (face to face)
Different kinds of fillings
Procedure in making fondant
icing
Decorations and designs
OHS
LO 2: Prepare Kinds of small choux paste CBLM Bread and Pastry
fresh Types of sweet paste and Production NC II
petits fillings http://www.lancaster.k12.oh.us/userfil
fours
Different garnishes, glazes and es/816/Classes/7685/tm_prepare_&_d
finishes isplay_petit_fours_final.pdf?id=538796
Standards and operating https://www.youtube.com/watch?
procedures in preparing fresh v=GsK2qafYs4Y
petits fours Teachers Demonstration
OHS
LO 3: Prepare flavor and shape CBLM Bread and Pastry
marzip specifications and enterprise Production NC II
an standards of quality marzipan https://www.marthastewart.co
petits
Standards and operating m/318823/marzipan-
fours
procedures in coating pumpkin-petits-fours
marzipan fruits Teachers Demonstration
OHS
LO 4: Prepare Specifications of fresh fruits CBLM Bread and Pastry
caram needed to caramelized Production NC II
elized Specifications of dried fruits https://www.youtube.com/wat
petits
needed. ch?v=vpWkRiocIRg
fours
Kinds of sugar to caramelized Teachers Demonstration
LO 5: Display Kinds and uses of receptacles CBLM Bread and Pastry
petits for petits fours Production NC II
fours Tips on how to display petit https://www.youtube.com/res
fours ults?
Standards and procedures in search_query=Display+petits
displaying petits fours +fours
OHS Teachers Demonstration
(face to face)
LO 6: Store Tips on storing petits fours CBLM Bread and Pastry
patits Temperature requirements in Production NC II
fours storing petits fours https://www.youtube.com/res
Standards and procedures in ults?
storing and packaging petits search_query=Store+patits+f
fours ours
OHS Teachers Demonstration
