Competency-based CurrCBCiculum Bread and Pa

COMPETENCY-BASED CURRICULUM

Sector:

TOURISM Qualification:

BREAD AND PASTRY PRODUCTION NC II TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY East Service Road, South Superhighway, Taguig City, Metro Manila

TABLE OF CONTENTS Page A. Course Design................................................................................................ B. Modules o !nstruction.............................................................................. ...."#

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•

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BAS!C C&MPETE'C!ES............................................................................ o

Participating in wor(place co))unications....................................

o

*or(ing in a tea) environ)ent......................................................

o

Practicing career proessionalis) ..................................................

o

Practicing occupational health and saety procedures ..................

C&MM&' C&MPETE'C!ES.................................................................... o

Developing and updating industry (nowledge................................

o

&+serving wor(place hygienic procedures.....................................

o

Peror)ing co)puter operations.....................................................

o

Peror)ing wor(place and saety practices....................................

o

Providing eective custo)er services.............................................

C&RE C&MPETE'C!ES........................................................................... o

Preparing and producing +a(ery products......................................

o

Preparing and producing pastry products ..%-#-

o

Preparing and presenting gateau/, tortes and ca(es.....................

o

Preparing and serving other types o desserts...............................

o

Preparing and displaying petits ours..............................................

COURSE DESIGN BREAD A'D PASTR0 PR&D1CT!&' !!

COURSE DESIGN C&1RSET!T2E

3

BREAD AND PASTRY PRODUCTION NC II

'&M!'A2 D1RAT!&'

3

116 hours

C&1RSE DESCR!PT!&' 3 This course designed to enhance the (nowledge, s(ills and attitude in +a(ing and pastry production4 to prepare and present gateau/, tortes and ca(es4 to prepare and serve other types o desserts4 prepare and display petits ours in accordance with industry standards. !t coversand theto +asic, co))on and core co)petencies. E'TR0 RE51!REME'TS 3 Trainees or students should posses the ollowing re6uire)ents3 •

Can co))unicate in +asic English either oral and written4

•

Physically and )entally it4

•

*ith pleasing personality4

•

*ith good )oral character4 and

•

Can peror) +asic )athe)atical co)putation

CBCBreadandPastryProduction'C!!

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COURSE STRUCTURE:

BASIC COMPETENCIES (18 hours) UNIT OF COMPETENCY

7.

Particip ate in wor(place co))unication

MODULE TITLE

LEARNING OUTCOMES

7.7

Participati 7.7.7 ng in wor(place co))unication 7.7.8

8.7

*or(ing in a tea) environ)ent

7.7.9 8.

*or(in a tea) environ)ent

8.7.7

8.7.8 9.

Practice career proessionalis)

9.7

Practicing 9.7.7 career proessionalis) 9.7.8 9.7.9

:.

Practice occupational health and saety

:.7

Practicing :.7.7 occupational health and :.7.8 saety :.7.9


NOMINAL DURATION

&+tain and convey wor(place inor)ation Co)plete relevant wor( related docu)ents

: hours

Participate in discussion wor(place )eeting and Descri+e and identiy tea) role and responsi+ility in a tea) Descri+e wor( as a tea) )e)+er !ntegrate p ersonal o+;ectives with organi
: hours

% hours

% hours

8#

COMMON COMPETENCIES (18 hours)


9#

UNIT OF COMPETENCY

MODULE TITLE

7. Develop and update industry (nowledge

7.7 Developing and update industry (nowledge

8. &+serve

8.7 &+serving

wor(place hygiene procedures

9. Peror) co)puter operations

wor(place hygiene procedures

9.7 Peror)ing co)puter operations

LEARNING OUTCOMES

7.7.7 !dentiy and access (ey sources o inor)ation on the industry 7.7.8 Access, apply and share industry inor)ation 7.7.9 1pdate continuously relevant industry (nowledge 8.7.7 Practice personal

9.7.% :.7.7

:.7.8

:.7.9 %. Provide eective custo)er service

%.7 Providing eective custo)er service

%.7.7

%.7.8

%.7.9 CBCBreadandPastryProduction'C!!

8 hours

: hours

groo)ingsae andand hygiene 2.1.2 Practice hygienic handling, storage and disposal o ood , +everage and )aterials 9.7.7 !dentiy and e/plain the unctions, general eatures and capa+ilities o +oth hardware and sotware underta(en 9.7.8 Prepare and use appropriate hardware and sotware according to tas( re6uire)ent 9.7.9 1se appropriate devices

9.7.:

:. Peror) :.7 Peror)ing wor(place and wor(place and saety practices saety practices

NOMINAL DURATION

: hours

and procedures to transer iles=data Produce accurate and co)plete data according to the re6uire)ents Maintain co)puter syste) Practice wor(place saety, security and hygiene syste)s, processes and operation Respond appropriately to aults, pro+le)s and e)ergency situations Maintain sae personal presentation standards Apply eective ver+al and non#ver+al co))unication s(ills to respond to custo)er needs Provide pro)pt and 6uality service to custo)er >andle 6ueries pro)ptly and correctly in line with

: hours

: hours

:#

UNIT OF COMPETENCY

MODULE TITLE

LEARNING OUTCOMES

NOMINAL DURATION

enterprise standards 5.1.4 >andle custo)er co)plaints, evaluation and reco))endations


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CORE COMPETENCIES (80 hours) UNIT OF COMPETENCY

MODULE TITLE

Prep 1.1 Preparing are and and producing produce +a(ery +a(ery products products 8. Prep 8.7 Preparing and are and producing produce pastry pastry products products 9. Prep 8.7 Preparing and are and present presenting gateau/, tortes gateau/, tortes and ca(es and ca(es 1.

:.

Prep :.7 Preparing and are and serve serving other other types o types o desserts desserts

5.

Prep %.7 Preparing and displaying are and display petits our petits ours

LEARNING OUTCOMES

NOMINAL DURATION

7.7.7 Prepare +a(ery products 7.7.8 Decorate and present +a(ery products 7.7.9 Store +a(ery products 8.7.7 Prepare pastry products 8.7.8 Decorate and present pastry products 8.7.9 Store pastry products 9.7.7 Prepare sponge and ca(es 9.7.8 Prepare and use illings 9.7.9 Decorate ca(es 9.7.: Present ca(es 9.7.% Store ca(es :.7.7 Prepare other types o desserts :.7.8 Plan, prepare and conduct a dessert trolley presentation :.7.9 Store and pac(age desserts %.7.7 Prepare iced petits ours %.7.8 Prepare resh petits ours %.7.9 Prepare )ar
8% hours

8% hours

7 hours

8 hours

ours %.7.% petits Display petits ours %.7.- Store petits ours


-#

RESOURCES:


$#

TOOLS • • • •

• • • • • • • • • • • • • • • • • • • • • • • • • • •

• • • • • •

•

• • •

Ther)o)eter S)all >and Tools Set o ?nives Set o Decorative Tools=Cutters Spatula Parch)ent Paper Piping Bag Pastry Brush Serrated ?nie @rater Set o Cutting Tools Rolling Pin Moulds Piping Tu+e Pastry +ag Measuring cup, solid Measuring cup, li6uid Measuring spoon Ca(e turn ta+le Decorating tips Rolling pins Pie pans si

EUIPMENT • •

• • • • •

• • • •

•

• • • • •

• • • •

Trolley >eavy Duty E6uip)ent Pans and Pots Measuring Devices Ba(e ware China ware Te)perature Controlled Ca+inet Rerigerator s Chillers ree
MATERIALS • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

• • • • • •

>and# outs Pac(aging Materials Calculator CDs >S Decors Cutter Pencil Paper Scissors older Mas(ing Tape Pentel Pen astener Puncher Envelop Ca(e lour Bread lour All#purpose lour Sugar 0east Butter Margarine Butter rench +readF Coo(ing oil 2ard All#purpose crea) *hipping crea) Conectioner sugar ?no/ gelatin la(e al)onds Chocolate chips Chocolate shredded Cherries with ste) Cherries ood colors Tropical ruits *hole wheat, rye, )ulti grain Crea) cheese Paper cups Tulip paste Sugar lace Pineapple ;uice Contreau #

• • • • •

lour siler Strainer Dou+le +oiler Piping +ags Coupler


•

•

*ilton decorating )agaouse(eeping Ba(ing Boo(

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MODULES OF INSTRUCTION BASIC COMPETENCIES BREAD AND PASTRY PRODUCTION NC II

1'!T & C&MPETE'C0 3

PARTICIPATE IN !OR"PLACE COMMUNICATIONS

M&D12ET!T2E

PARTICIPATING IN !OR"PLACE COMMUNICATIONS

3

M&D12E DESCR!PT&R 3

This )odule covers the (nowledge, s(ills and attitudes re6uired to o+tain, interpret and convey inor)ation in response to wor(place re6uire)ents.

'&M!'A2 D1RAT!&'

: hours

3

51A2!!CAT!&' 2EE2 3

'C !!

PRERE51!S!TE

Receive and Respond to wor(place Co))unication. 'C!F

S1MMAR0 & 2EAR'!'@ &1TC&MES3 1pon co)pletion o this )odule, the students= trainees )ust +e a+le to3 2&7. &+tain and convey wor(place inor)ation 2&8. Co)plete relevant wor( related docu)ents. 2&9. Participate in wor(place )eeting and discussion.


77 ##

LO1# OBTAIN AND CON$EY !OR"PLACE INFORMATION ASSESSME'T CR!TER!A3 7. Speciic relevant inor)ation is accessed ro) appropriate sources. 8. Eective 6uestioning and active listening and spea(ing are used to gather and convey inor)ation. 9. Appropriate )ediu) is used to transer inor)ation and ideas. :. Appropriate non#ver+al co))unication is used. %. Appropriate lines o co))unication with superiors and colleagues are identiied and ollowed. -. Personnel Deined wor( procedures or theout location o inor)ation are used. $. interaction is carried clearlyand andstorage concisely. C&'TE'TS3 • • •

Parts o speech Sentence construction Eective co))unication

C&'D!T!&'3 The students= trainees )ust +e provided with the ollowing3 • • •

*riting )aterials pen G paperF Reerences +oo(sF Manuals

MET>&D&2&@!ES3 • • •

@roup discussion=interaction Assign)ent )ethod Co)petency#+ased learning )aterials )ethod

ASSESSME'T MET>&DS3 • • •

*ritten test Practical peror)ance test !nterview


78 ##

LO%# COMPLETE RELE$ANT !OR" RELATED DOCUMENTS ASSESSME'T CRTER!A3 7. Ranges o or)s relating to conditions o e)ploy)ent are co)pleted accurately and legi+ly. 8. *or(place data is recorded on standard wor(place or)s and docu)ents. 9. Basic )athe)atical process is used or routine calculations. :. Errors in recording inor)ation on or)s. Docu)ents are identiied and rectiied. %. Reporting re6uire)ents to superior are co)pleted according to enterprise guidelines. C&'TE'TS3 • • •

Basic )athe)atics Technical writing Types o or)s

C&'D!T!&'3 The students=trainees )ust +e provided with the ollowing3 • • • •

Paper Pencils = +all pen Reerence +oo(s Manuals

MET>&D&2&@!ES3 • • •

@roup discussion=interaction Assign)ent )ethod Co)petency#+ased learning )aterials )ethod


*ritten test PracticalH peror)ance test !nterview


79 ##

LO&# PARTICIPATE IN !OR"PLACE MEETING AND DISCUSSION ASSESSME'T CR!TER!A3 7. Tea) )eetings are attended on ti)e. 8. &wn opinions are clearly e/pressed and those o others are listened to without interruption. 9. Meeting inputs are consistent with the )eeting purp ose and esta+lish protocols. :. *or(place interaction are conducted in a courteous )anner appropriate to cultural +ac(ground and authority in the enterprise procedures. %. 5uestions a+out si)ple routine wor(place procedures and )atters concerning conditions o e)ploy)ent are as(ed and responded. -. Meeting outco)es are interpreted and i)ple)ented. C&'TE'TS3 • • •

Sentence construction Technical writing Recording inor)ation

C&'D!T!&'3 The students=trainees )ust +e provided with the ollowing3 • • • •

Paper Pencils=+all pen Reerences +oo(sF Manuals

MET>&D&2&@!ES3 • • •

@roup discussions=interaction Assign)ent )ethod Co)petency#+ased learning )aterials )ethod


*ritten test Practical = peror)ance test !nterview


7: ##


!OR" IN A TEAM EN$IRONMENT

M&D12ET!T2E

!OR"ING IN A TEAM EN$IRONMENT

3

M&D12E DESCR!PT&R 3

This )odule covers the (nowledge, s(ills, and attitudes re6uired in order to relate in a wor(#+ased environ)ent.

'&M!'A2 D1RAT!&'

: hours

3

51A2!!CAT!&' 2EE2 3 PRERE51!S!TE

'C !! 3

TEAM*&R? 'C !F

S1MMAR0 & 2EAR'!'@ &1TC&MES3 1pon co)pletion o this )odule the students= trainees )ust +e a+le to3 2&7. Descri+e and identiy tea) role and responsi+ility in a tea). 2&8. Descri+e wor( as a tea) )e)+er.


7% ##

LO1# DESCRIBE AND IDENTIFY TEAM ROLE AND RESPONS IBILITY IN A TEAM ASSESSME'T CR!TER!A3 7. 8. 9. :. %.

Role and o+;ective o the tea) is identiied. Tea) para)eters, relationships and responsi+ilities are identiied. !ndividual role and res ponsi+ilities within tea) environ)ent are identiied. Roles and responsi+ilities o other tea) )e)+e rs are identiied and recogni
C&'TE'TS3 • • • •

Tea) role. Relationship and responsi+ilities Role and responsi+ilities with tea) environ)ent. Relationship within a tea).

C&'D!T!&'3 The students= trainees )ust +e provided with the ollowing3 • • • • •

S&P o wor(place Io+ procedures Client = supplier instructions 5uality standards &rgani
MET>&D&2&@!ES3 • • •

@roup discussion=interaction Case studies Si)ulation

ASSESSME'T MET>&DS3 • • • •

*ritten test &+servation Si)ulation Role playing


7##

LO%# DESCRIBE !OR" AS A TEAM MEMB ER ASSESSME'T CR!TER!A3 7. 8. 9. :.

Appropriate or)s o co))unication and interactions are underta(en. Appropriate contri+utions to co)ple)ent tea) activities and o+;ectives ae )ade. Reporting using standard operating procedures ollowed. Develop)ent o tea) wor( plans +ased ro) role tea) is contri+uted.

C&'TE'TS3 • • •

Co))unication process Tea) structure = tea) roles @roup planning and decision )a(ing

C&'D!T!&'3 The students = trainees )ust +e provided with the ollowing3 • • •

S&P o wor(place Io+ procedures &rgani
MET>&D&2&@!ES3 • • •

@roup discussion=interaction Case studies Si)ulation


&+servation o wor( activities &+servation through si)ulation or role play Case studies and scenarios.


7$ ##


PRACTICE CAREER PROFESSIONALISM

M&D12ET!T2E

PRACTICING CAREER PROFESSIONALISM

3

M&D12E DESCR!PT&R 3

This )odule covers the (nowledge, s(ills and attitudes in pro)oting career growth and advance)ent, speciically4 to integrate personal o+;ectives with organi
'&M!'A2 D1RAT!&'

% hours

3

51A2!!CAT!&' 2EE2 3

'C !!

S1MMAR0 & 2EAR'!'@ &1TC&MES3 1pon co)pletion o this )odule, the trainee=student )ust +e a+le to3 2&7. !ntegrate personal o+;ectives with organi

7 ##

LO1# INTEGRATE PERSONAL OB'ECTI$ES !IT ORGANIATIONAL GOALS ASSESSME'T CR!TER!A3 7.

Personal growth and wor( plans towards i)proving the 6ualiications set or proessionalis) are achieved. 8. !ntra# and interpersonal relationship in the course o )anaging onesel +ased on peror)ance evaluation is )aintained. 9. Co))it)ent to the organi
Io+ targets within (ey result areas are attained.

Personal Develop)ent#Social Aspects3 !ntra and !nterpersonal Develop)ent &rganiygiene and Practices Code o Ethics

C&'D!T!&'3 The students= trainees )ust +e provided with the ollowing3 • • • • •

*or(place Code o Ethics &rganiand outs and PD#Social Aspects CDJs, >S tapes, transparencies

MET>&D&2&@!ES3 • • • •

@roup discussion=interaction Si)ulation De)onstration=practical hands#on e/ercises Co)petency#+ased learning )aterials )ethod


Role play !nterview *ritten e/a)ination


7" ##

LO%# SET AND MEET !OR" PRIORITIES ASSESSME'T CR!TER!A3 7. Co)peting de)ands to achieve personal, tea) and organi
&rgani
C&'D!T!&'3 The students= trainees )ust +e provided with the ollowing • • • • • •

&rganiS tapes, transparencies

MET>&D&2&@!ES3 • • • •

@roup discussion=interaction Structured activity De)onstration=practical hands#on e/ercises Co)petency#+ased learning )aterials )ethod


Role play !nterview *ritten e/a)ination


8 ##

LO&# MAINTAIN PROFESSIONAL GRO!T AND DE$ELOPMENT ASSESSME'T CR!TER!A3 7.

Training and career opportunities relevant to the ;o+ re6uire)ents are identiied and availed. 8. 2icenses and=or certiications according to the re6uire)ents o the 6ualiications are ac6uired and )aintained 9. unda)ental rights at wor( including gender sensitivity are )aniested=o+served :. Training and career opportunities +ased on the re6uire)ents o industry are co)pleted and updated. C&'TE'TS3 • • • •

5ualiication Standards @ender and Develop)ent @ADF Sensitivity Proessionalis) in the *or(place 2ist o Proessional 2icenses

C&'D!T!&'3 The students= trainees )ust +e provided with the ollowing3 • • • •

5uality Standards @AD handouts CDJs, >S tapes on Proessionalis) in the *or(place Proessional 2icenses sa)ples

MET>&D&2&@!ES3 • • •

@roup discussion=interaction il) viewing Role play=si)ulation


De)onstration !nterview *ritten e/a)ination Portolio assess)ent


87 ##


PRACTICE OCCUPATIONAL EALT AND SAFETY PROCEDURES

M&D12ET!T2E

PRACTICING OCCUPATIONAL EALT AND SAFETY PROCEDURES

3

M&D12E DESCR!PT&R 3

This )odule covers the (nowledge, s(ills and attitudes re6uired to co)ply with the regulatory and organi G S awareness.

'&M!'A2 D1RAT!&' 3 51A2!!CAT!&' 2EE2 3

% hours 'C !!

S1MMAR0 & 2EAR'!'@ &1TC&MES3 1pon co)pletion o this )odule, the trainee=student )ust +e a+le to3 . 2&7. !dentiy ha

88 ##

LO1# IDENTIFY AARDS AND RIS"S ASSESSME'T CR!TER!A3 7. 8.

*or(place haa
>aS indicators

C&'D!T!&'3 The students= trainees )ust +e provided with the ollowing3 • • • • • • • • •

*or(place PPE 2earning @uides >andouts &rganiealth Protocol &>S !ndicators Threshold 2i)it alue >aS tapes, transparencies

MET>&D&2&@!ES3 • • • •

@roup discussion=interaction Si)ulation Sy)posiu) @roup dyna)ics


Situation analysis !nterview Practical e/a)ination *ritten e/a)ination


89 ##

LO%# E$ALUATE AARDS AND RIS "S ASSESSME'T CR!TER!A3 7. Ter)s o )a/i)u) tolera+le li)its are identiied +ased on threshold li)it values T2F 8. Eects o haS issues and concerns are identiied in accordance with wor(place re6uire)ents and relevant wor(place &>S legislation. C&'TE'TS3 • • • • •

T2 ta+le Phil &>S Standards Eects o ha
C&'D!T!&'3 The students=trainees )ust +e provided with the ollowing •

• •

>andout on # Phil. &>S Standards # Eects o haS tapes, transparencies

MET>&D&2&@!ES3 • • • • •

@roup discussion=interaction Situation analysis Sy)posiu) il) viewing @roup dyna)ics


!nterview *ritten e/a)ination Si)ulation


8: ##

LO&# CONTROL AARDS AND RIS"S ASSESSME'T CR!TER!A3 7. 8.

&>S procedures or controlling haS policies. 9. Personal protective e6uip)ent is correctly used in accordance with organiS procedures and practices. :. Procedures in providing appropriate assistance in the event o wor(place e)ergencies are identiied in line with the esta+lished organi
Saety Regulations Clean Air Act Electrical and ire Saety Code *aste )anage)ent Disaster Preparedness and Manage)ent Contingency Measures and Procedures

C&'D!T!&'3

The students=trainees )ust +e provided with the ollowing3 •

• •

>andouts on # Saety Regulations # Clean Air Act # Electrical and ire Saety Code # *aste )anage)ent # Disaster Preparedness and Manage)ent # Contingency Measures and Procedures # &>S Personal Records PPE CDJs, >S tapes, transparencies

MET>&D&2&@!ES3 • • • • •

@roup discussion=interaction Sy)posiu) il) viewing @roup dyna)ics Sel pace


*ritten !nterview Case=situation analysis Si)ulation


8% ##

LO*# MAINTAIN OCCUPATIONAL EALT AND SAFETY A!ARENESS ASSESSME'T CR!TER!A3 7. Procedures in e)ergency related drill are strictly ollowed in line with the esta+lished organiS personal records are illed up in accordance with wor(place re6uire)ents. 9. PPE are )aintained in line with organi
&perational health and saety procedure, practices and regulations E)ergency#related drills and training

C&'D!T!&'3 The students=trainees )ust +e provided with the ollowing3 • • • • •

*or(place PPE &>S personal records CDJs, >S tapes, transparencies >ealth record

MET>&D&2&@!ES3 • • • • •

@roup discussion=interaction Si)ulation Sy)posiu) il) viewing @roup dyna)ics


De)onstration !nterview *ritten e/a)ination Portolio assess)ent


8##

MODULES OF INSTRUCTION COMMON COMPETENCIES BREAD AND PASTRY PRODUCTION NC II


DE$ELOP AND UPDATE INDUSTRY "NO!LEDGE

M&D12E T!T2E

3

DE$ELOPING AND UPDATING INDUSTRY "NO!LEDGE

M&D12E DESCR!PT&R 3

This )odule covers the (nowledge, s(ills and attitudes re6uired to access, increase and update industry (nowledge.

'&M!'A2 D1RAT!&'

8 hours

3

S1MMAR0 & 2EAR'!'@ &1TC&MES3 1pon co)pletion o this )odule, the trainees=students )ust +e a+le to3 2&7. !dentiy and access (ey resources o inor)ation on the industry 2&8. Access, apply and share industry inor)ation 2&9. 1pdate continuously relevant industry (nowledge


8 ##

LO1# IDENTIFY AND ACCESS "EY RESOURCES OF INFORMATION ON TE INDUSTRY ASSESSME'T CR!TER!A3 7. Sources o inor)ation on the industry are correctly identiied and accessed. 8. Speciic inor)ation on sector o wor( is accessed and updated. C&'TE'TS3 •

!nor)ation sources ## # # # # #

Media Reerence +oo( 2i+raries 1nion !ndustry association !nternet Personal o+servation

C&'D!T!&'S3 The students=trainees )ust +e provided with the ollowing • • •

Proper hygiene procedure )anuals !nternet Personal co)puter

• •

Reerence +oo( !ndustry ;ournals

MET>&D&2&@!ES3 • • • •

Sel paced=)odular De)onstration S)all group discussion Distance education

ASSESSME'T MET>&DS • •

*ritten=oral e/a)ination Practical de)onstration


8" ##

LO%# ACCESS+ APPLY AND SARE INDUS TRY INFORMATION ASSESSME'T CR!TER!A3 7. Sources o inor)ation on the industry are accessed and applied 8. !ndustry inor)ation is correctly applied to day#to#day activity 9. !nor)ation to assist eective wor( peror)ance is o+tained C&'TE'TS3 • • • • •

Trade unions environ)ental issues and re6uire)ents !ndustrial relations issues and )a;or organi
C&'D!T!&'S3 The students=trainees )ust +e provided with the ollowing • • • •

!ndustry ;ournals=)anuals !nternet Personal co)puter Reerence +oo(

MET>&D&2&@!ES3 • • • •





9 ##

LO&# UPDATE CONTINUOUSLY RELE$ANT INDUSTR Y "NO!LEDGE ASSESSME'T CR!TER!A3 7. 1pdated (nowledge is shared with custo)er and colleagues 8. or)al and inor)al research is use to update general (nowledge o the industry C&'TE'TS3 •

•

!nor)ation sources # Media 2i+raries=reerence +oo( ## 1nion=industry association # !nternet 2egislation that aects the industry

C&'D!T!&'S3 The students=trainees )ust +e provided with the ollowing • • •

!nternet Personal co)puter Reerence +oo(

MET>&D&2&@!ES3 • • • •





97 ##


OBSER$E !OR"PLACE YGIENIC PROCEDURES

M&D12ET!T2E

OBSER$ING !OR"PLACE YGIENIC PROCEDURES

3

M&D12E DESCR!PT&R 3

This )odule deals with the (nowledge, s(ills and attitudes in o+serving wor(place hygienic procedures. !t also includes ollowing hygienic procedures and identiying and preventing hygienic ris(s.

'&M!'A2 D1RAT!&'

3

: hours

51A2!!CAT!&' 2EE2

3

'C !!

S1MMAR0 & 2EAR'!'@ &1TC&MES3 1pon co)pletion o this )odule, the trainee=student )ust +e a+le to3 2&7. Practice personal groo)ing and hygiene 2&8. Practice sae and hygienic handling, storage and disposal o ood, +everage and )aterials.


98 ##

LO1# PRACTICE PERS ONAL GROO MING AND YGI ENE ASSESSME'T CR!TER!A3 7. Proper hygiene procedures are ollowed 8. Personal groo)ing and hygiene are practiced regularly C&'TE'TS3

#

>ygiene procedures Proper hand washing

## # #

Regular +athing Appropriate and clean clothing Cleaning and saniti


C&'D!T!&'S3 The students=trainees )ust +e provided with the ollowing    

Proper hygiene procedure )anuals Soap Sanitiygiene products

MET>&D&2&@!ES3    


ASSESSME'T MET>&DS  

*ritten=&ral e/a)ination Practical de)onstration


99 ##

LO %# PRACTICE SAFE AND YGIENIC ANDLING+ STORAGE AND DISPOSAL OF FOOD+ BE$ERAGE+ AND MATERIALS ASSESSME'T CR!TER!A3 7. 8. 9. :.

Proper handling, storage and disposal o ood, +everage, and )aterials are ollowed Proper disposal o waste are hygienically practiced regularly Proper cleaning procedures are practiced regularly

C&'TE'TS3 

# # # # # #

>ygiene procedures Proper ood handling and storage Correct wor( practices Proper waste disposal Personal hygiene Pest control Principles o >ACCP

C&'D!T!&'S3 The students=trainees )ust +e provided with the ollowing     

Proper hygiene procedure )anuals Soap Sanitiygiene products Proper ood handling and storage )anual

MET>&D&2&@!ES3    


ASSESSME'T MET>&DS  



9: ##


PERFORM COMPUTER OPERATIONS

M&D12ET!T2E

PERFORMING COMPUTER OPERATIONS

3

M&D12E DESCR!PT!&' 3

This )odule covers the (nowledge, s(ills and attitudes needed to peror) co)puter operations. This includes inputting, accessing, producing and transerring data using appropriate hardware and sotware.

S1@@ESTED D1RAT!&' 3

: hours

S1MMAR0 & 2EAR'!'@ &1TC&MES3 1pon co)pletion o this )odule, the students=trainees )ust +e a+le to3 2&7. !dentiy and e/plain the unctions, general eatures and capa+ilities o +oth hardware and sotware 2&8. Prepare and use appropriate hardware and sotware according to tas( re6uire)ent 2&9. 1se appropriate devices and procedures to transer iles=data 2&:. Produce accurate and co)plete data according to the re6uire)ents 2&%. Maintain co)puter syste)


9% ##

LO1# IDENTIFY AND E,PLAIN TE FUNCTIONS+ GENERAL FEATURES AND CAPABILITIES OF BOT ARD!ARE AND SOFT!ARE ASSESSME'T CR!TER!A3 7. @eneral eatures o the co)puter are e/plained according to se6uence o operation. 8. unctions o co)puter hardware and sotware are identiied and e/plained. 9. Types o peripheral devices are identiied. :. Connections +etween co)puter and peripheral devices are e/plained. C&'TE'TS3 • • • • •

Main types o co)puters and +asic eatures o dierent operating syste)s Main parts o a co)puter Storage devices and +asic categories o )e)ory Types o sotware Peripheral devices

C&'D!T!&'3 The trainees=students )ust +e provided with the ollowing3 E6uip)ent and accessories - Personal co)puter - 'etwor( syste) - Co))unication e6uip)ent - Printer - Scanner - ?ey+oard •

•

-

Mouse

Supplies and )aterials &ice supplies Dis(ettes CDs Kip dis(s Tools Set o screw driver 2earning )aterials 2earning ele)ents=activity sheets ManuacturerJs )anual

•

•

MET>&D&2&@!ES3 • • • •

Sel#paced=)odular De)onstration S)all group discussion Distance education

ASSESSME'T MET>&DS3 *ritten=oral e/a)ination Practical de)onstration interview • • •


9##

LO%# PREPARE AND USE APPR OPRIATE ARD!ARE AND SOFT!ARE ACCORDING TO TAS" REUIREMENT ASSESSME'T CR!TER!A3 7. Re6uire)ents o tas( are deter)ined. 8. Prepared and used hardware co)ponents correctly and according to tas( re6uire)ent. 9. Tas( is planned to ensure &> G S guidelines and procedures are ollowed. C&'TE'TS3 Basic ergono)ics o (ey+oard and co)puter use Standard operating procedures in entering and saving data

• •

into the co)puter Storage )edia Ergono)ic guidelines

• •

C&'D!T!&'3 The trainees=students )ust +e provided with the ollowing3

#

E6uip)ent and accessories Personal co)puter 'etwor( syste) Co))unication e6uip)ent

## # #

Printer Scanner ?ey+oard Mouse

# # # #

&ice supplies Dis(ettes CDs Kip dis(s

•

#

Supplies and )aterials

•

•

•

-

Tools Set o screw driver 2earning )aterials 2earning ele)ents=activity sheets ManuacturerJs )anual

MET>&D&2&@!ES3 • • • •


ASSESSME'T MET>&DS3 •


*ritten=oral e/a)ination 9$ ##

• •


Practical de)onstration interview

9 ##

LO&# USE APPROPRIATE DE$ICES AND PROCEDURES TO TRANSFER FILES-DATA ASSESSME'T CR!TER!A3 7. Correct progra)=application is selected +ased on ;o+ re6uire)ents 8. Progra)=application containing the inor)ation re6uired is accessed in accordance with the co)pany procedures 9. Des(top icons are correctly selected, opened and closed or navigation purposes. :. ?ey+oard techni6ues is carried out in line with &>S re6uire)ents or sae use o (ey+oards C&'TE'TS3 • • •

Procedures=techni6ues in accessing !nor)ation Des(top !cons ?ey+oard techni6ues +ased on &>S re6uire)ents

C&'D!T!&'3 The trainees=students )ust +e provided with the ollowing3 •

•

•

•

E6uip)ent and accessories - Personal co)puter - 'etwor( syste) - Co))unication e6uip)ent - Printer - Scanner - ?ey+oard - Mouse Supplies and )aterials - &ice supplies - Dis(ettes - CDs - Kip dis(s Tools - Set o screw driver 2earning )aterials - 2earning ele)ents=activity sheets - ManuacturerJs )anual

MET>&D&2&@!ES3 • • • •





9" ##

•

interview


: ##

LO*# PRODUCE ACCURATE AND COMPLET E DATA ACCORDING TO TE REUIREMENTS ASSESSME'T CR!TER!A3 7. Entered data is processed using appropriate sotware co))ands 8. Printed out data as re6uired using co)puter hardware=peripheral devices is in accordance with standard operating procedures 9. Transerred iles=data +etween co)pati+le syste)s using co)puter sotware, hardware=peripheral devises is in accordance with standard operating procedures C&'TE'TS3 • • •

Sotware co))ands &peration and use o peripheral devices Procedures in transerring iles=data

C&'D!T!&'3 The trainees=students )ust +e provided with the ollowing3 •

•

•

•

E6uip)ent and accessories Personal co)puter 'etwor( syste) Co))unication e6uip)ent Printer Scanner ?ey+oard Mouse Supplies and )aterials &ice supplies Dis(ettes CDs Kip dis(s Tools Set o screw driver 2earning )aterials - 2earning ele)ents=activity sheets - ManuacturerJs )anual

MET>&D&2&@!ES3 • • • •





:7 ##

•

interview


:8 ##

LO.# MAINTAIN COMPUTER SYSTEM ASSESSME'T CR!TER!A3 7. Cleaning, )inor )aintenance and replace)ent o consu)a+les are i)ple)ented in accordance with standard operating procedures 8. Procedures or ensuring security o data including regular +ac(#ups and virus chec(s are i)ple)ented in accordance with standard operating procedures 9. Basic ile )aintenance procedures are i)ple)ented in line with the sta ndard operating procedures C&'TE'TS3 • • • • • •

Cleaning, Minor Maintenance and Replace)ents o Consu)a+les Creating More Space in the >ard Dis( Reviewing Progra)s Deleting 1nwanted iles Chec(ing >ard Dis( or Errors iruses and 1p to Date Anti#irus Progra)s

C&'D!T!&'3 The trainees=students )ust +e provided with the ollowing3 E6uip)ent and accessories - Personal co)puter - 'etwor( syste) - Co))unication e6uip)ent - Printer - Scanner •

-•

•

•

?ey+oard Mouse Supplies and )aterials - &ice supplies - Dis(ettes - CDs - Kip dis(s Tools - Set o screw driver 2earning )aterials - 2earning ele)ents=activity sheets - ManuacturerJs )anual

MET>&D&2&@!ES3 Sel#paced=)odular • • •

De)onstration S)all group discussion

ASSESSME'T MET>&DS *ritten=oral e/a)ination Practical de)onstration interview • • •


:9 ##


PERFORM !OR"PLACE AND S AFETY PRACTICES

M&D12ET!T2E

PERFORMING !OR"PLACE AND S AFETY PRACTICES

3

M&D12E DESCR!PT&R 3

This )odule covers peror)ing wor(place and saety practices also in dealing with e)ergency situations.

'&M!'A2 D1RAT!&'

3

: hours

51A2!!CAT!&' 2EE2

3

'C !!

S1MMAR0 & 2EAR'!'@ &1TC&MES3 1pon co)pletion o this )odule, the trainee=student )ust +e a+le to3 2&73 Practice wor(place saety, security and hygiene syste)s, processes and operation 2&83 Responds appropriately to aults, pro+le)s and e)ergency situations 2&93 Maintain sae personal presentation standards.


:: ##

LO1# PRACTICE !OR" PLACE SAFETY+ SECURITY AND YGIENE SY STEMS+ PROCESSES AND OPERATION ASSESSME'T CR!TER!A3 7. Correct healthy, saety and security procedures are co)plied in line with the legislation and regulation 8. Correct health, saety and security procedures are ollowed. 9. Breaches o health, saety and security procedures are identiied. C&'TE'TS3 • •

>ealth, saety and security procedures Breaches procedures

C&'D!T!&'S3 The trainees=students )ust +e provided with the ollowing3 • • •

Manuals >and+oo( saety and security Report sa)pleF

MET>&D&2&@!ES3 • • • •





:% ##

LO%# RESPONDS APPROPRIATELY TO FAULTS+ PROBLEMS AND EMERGENCY SITUATIONS ASSESSME'T CR!TER!A3 7. E)ergency and potential e)ergency are recogni
•

E)ergency procedure # Personal in;uries # ire # Electrocution # 'atural cala)ity # Cri)inal acts Sae personal presentation standard

C&'D!T!&'S3 The trainees=students )ust +e provided with the ollowing3 • • • •

E)ergency procedure )anuals >and+oo( saety and security Report E)ergency drills L instruction=guidelines

MET>&D&2&@!ES3 • • • •



• •

*ritten=&ral e/a)ination Practical de)onstration &+servation


:##

LO&# MAINTAIN SAFE PERSONAL PRESENTATION STANDARDS ASSESSME'T CR!TER!&'3 7. Sae personal standards are identiied and ollowed in line with wor(place. C&'TE'TS3 • •

1se o PPE Sae and proper posture.

C&'D!T!&'S3 Students=trainees )ust +e provided with the ollowing3 • •

>ands#out il) = video clips

MET>&D&2&@!ES3 • • • •

2ecture= de)onstration Sel#paced instruction @roup discussion il) showing

ASSESSME'T MET>&DS3 • • • • •

>ands#on Direct o+servation Practical de)onstration Role#playing= si)ulation Dra)ati

:$ ##


PRO$IDE EFFECTI$E CUSTOMER SER$ICES

M&D12ET!T2E

PRO$IDING EFFECTI$E CUSTOMER SER$ICES

3

M&D12E DESCR!PT&R 3

This )odule deals with the (nowledge, s(ills and attitudes in providing eective custo)er services. !t includes greeting custo)ers, identiying custo)er needs, delivering service to custo)ers, handling 6ueries through telephone, a/ )achine, !nternet, e#)ail, SMS and handling co)plaints evaluation and reco))endations.

'&M!'A2 D1RAT!&' 3 51A2!!CAT!&' 2EE2 3

: hours 'C !!

S1MMAR0 & 2EAR'!'@ &1TC&MES3 1pon co)pletion o this )odule, the trainee=student )ust +e a+le to3 2&7. Apply eective ver+al and non#ver+al co))unication s(ills to respond to custo)er needs 2&8. Provide pro)pt and 6uality service to custo)er 2&9. >andle 6ueries pro)ptly and correctly in line with enterprise procedures 2&:. >andle co)plaints, evaluation and reco))endations. .


: ##

LO1# APPLY EFFECTI$E $ERBAL AND NON/$ER BAL COMMUNICATION S"ILLS TO RESPOND TO CUSTOMER NEEDS ASSESSME'T CR!TER!A3 7. Standard &perating Procedures S&PF when greeting the guest were ollowed 8. !nor)ation were properly disse)inated 9. 1se interactive co))unication with others C&'TE'TS3 • • •

Personality develop)ent and pu+lic relations Basic oral co))unication= writing )e)os and letters Preparing ;o+ docu)entation # ollowing instructions # illing#out or)s

C&'D!T!&'S3 The trainees=students )ust +e provided with the ollowing3

• • • •

Tools Recorder Microphone ull#+ody )irror Co)pany dress

• • •

E6uip)ent ideo ca)era recorder Television >S=DD Player

• • • •

Materials  tape CD Ma(eup (it Reerences3

•

Boo(s, +rochures, )anuals MET>&D&2&@!ES3 • • • • •

Modular sel#pace learningF Electronic 2earning !ndustry !))ersion De)onstration il)#viewing


!nterview oral=6uestionnaireF &+servation De)onstration o Practical S(ills


:" ##

LO%#

PRO$IDE PROMPT AND UALITY SER$ICE TO CUSTOMER

ASSESSME'T CR!TER!A3 7. Custo)er needs were assessed according to relationships +etween ood and religion, gender, ol(ways, )ores and lie#cycle 8. Co))unication standards in custo)er service were ollowed 9. !dentiied opportunities to enhance the 6uality o services and products were i)ple)ented :. Ti)e )anage)ent C&'TE'TS3 ood and culture E/ploration o ood trends # Past, present and uture trend Co))unication standards in custo)er service • •

•

C&'D!T!&'S3 The trainees=students )ust +e provided with the ollowing3

• • • •

Tools Recorder Microphone ull#+ody )irror Co)pany dress

• • •

E6uip)ent ideo Ca)era recorder Television >S=DD Player

• • • • •

Materials  tape CD Ma(eup (it Reerences3 Boo(s, +rochures, )anuals

MET>&D&2&@!ES3 • • • • •

Modular sel#pace learningF Electronic 2earning !ndustry !))ersion De)onstration il)#viewing


!nterview oral=6uestionnaireF &+servation De)onstration o Practical S(ills


% ##

LO&# 234 5u4r4s 7ro793 2 ;orr4;93  3 4 <9h 49 4r7rs4 7ro;42ur4s ASSESSME'T CR!TER!A3 7. Custo)er needs are pro)ptly attended in line with wor (place procedures and regulations. 8. Appropriate relation is )aintained with custo)er to )eet high 6uality service delivery. 9. Enhance)ent o 6uality o service is ta(en whenever possi+le. C&'TE'TS3 • •

• •

Modes o greeting and arewell. Proper addressing o needs o persons. +y gender, age, status, physical conditionF Style )anual re6uire)ent. Standard letters and proor)as.

C&'D!T!&'S3 Students=trainees )ust +e provided with the ollowing3 • •

>ands#out il) = video clips

MET>&D&2&@!ES3 • • • •



>ands#on Direct o+servation Practical de)onstration Role#playing= si)ulation


%7 ##

LO*# ANDLE COMPLAINTS+ E$ALUATION AND RECOMMENDATIONS ASSESSME'T CR!TER!A3 7. 8. 9. :.

@uests are politely greeted. Co)plaint is resolved with responsi+ility. 'ature and details o co)plaint are esta+lished. Action is ta(en appropriately to resolve the co)plaint to )eet custo)er satisaction. %. Evaluation and reco))endations are acted upon with sincerity to ensure high 6uality standards. C&'TE'TS3 • • •

Proper way o answering co)plaints in line with wor(place procedures. 'ature and details o co)plaints. !ndustry= wor(place procedures in giving evaluation and reco))endations.

C&'D!T!&'S3 Students=trainees )ust +e provided with the ollowing3 • • •

>ands#out il) = video clips Sa)ple co)plaint=evaluation and reco))endation sheet ro) industry.

MET>&D&2&@!ES3 • • • •



>ands#on Direct o+servation Practical de)onstration Role#playing= si)ulation


%8 ##

MODULES OF INSTRUCTION CORE COMPETENCIES BREAD AND PASTRY PRODUCTION NC II


PREPARE AND PRODUCE BA"ERY PRODUCTS

M&D12ET!T2E

PREPARING AND PRODUCING BAKERY PRODUCTS

3

M&D12E DESCR!PT&R 3

The )odule covers the (nowledge, s(ills and attitude re6uired to +e a+le to prepare and produce a range o high# 6uality +a(ery products in co))ercial ood production environ)ents and hospitality esta+lish)ents

'&M!'A2 D1RAT!&'

3 8% hours

51A2!!CAT!&' 2EE2

3 'C !!

S1MMAR0 & 2EAR'!'@ &1TC&MES3 1pon co)pletion o this )odule, the trainee=student )ust +e a+le to3 2&7. Prepare +a(ery products 2&8. Decorate and present +a(ery products 2&9. Store +a(ery products


%: ##

LO1# PREPARE BA"ERY PRODUCTS ASSESSME'T CR!TER!A3 7. Appropriate e6uip)ent are used according to re6uired +a(ery products and standard operating procedures 8. !ngredients are selected, )easured and weighed according to recipe re6uire)ents and esta+lished standards and procedures 9. ariety o +a(ery products are prepared according to standard )i/ing procedures=or)ulation=recipes and desired product characteristics :. Ba(ery products are +a(ed according to techni6ues and appropriate conditions4 and enterprise standards %. Re6uired oven re6uire)ent te)perature and is selected to +a(e goods in accordance with the desired characteristics, standards recipe and speciications and enterprise practices C&'TE'TS3 • • • • • •

•

• •

Culinary and technical ter)s related to +a(ery products Ba(ing e6uip)ent Speciic +a(ing ingredients and its su+stitution Applied )athe)atical operations Types, (inds and classiication o +a(ery products Mi/ing procedures=or)ulation=recipes and desired product characteristics o variety +a(ery products Ba(ing techni6ues, appropriate conditions and enterprise re6uire)ents and standards Te)perature ranges in +a(ing +a(ery products &ccupational health and saety

C&'D!T!&'S3 • • • • • • • • •

Students=trainees )ust +e provided with the ollowing3

Personal Protective e6uip)ent S)all hand tools >eavy duty e6uip)ents Pans and pots Measuring e6uip)ent Set o (nives Calculator CDJs, >S >and#outs

MET>&D&2&@!ES3 • • •

2ecture=discussion De)onstration=application &ral presentation


%% ##


&ral 6uestioning *ritten e/a)ination &+servation De)onstration Pro;ectsF


%##

LO%# DECORATE AND PRESENT BA"ERY PRODUCTS ASSESSME'T CR!TER!A3 7. Re6uired and appropriate illings and coa ting=icing, gla
•

Regular and special illings and coating=icing, glaS

C&'D!T!&'S3 Students=trainees )ust +e provided with the ollowing3 • • • • • • • • • • •

Spatula Parch)ent paper Piping +ag Pastry +rush pastry +ag turnta+le serrated (nie grater Seeds and nuts, resh and preserved=crystalli
MET>&D&2&@!ES3 • • •

2ecture=discussion De)onstration=application &ral Presentation


&ral 6uestioning


%$ ##

• • •

*ritten e/a)ination &+servation De)onstration


% ##

LO&# STORE BA"ERY PRODUCTS ASSESSME'T CR!TER!A3 7. Pac(aging )aterials are selected according to types, (inds and classiication o +a(ery products 8. Shel#lie o +a(ed products are deter)ined according to esta+lished standards and procedures 9. Ba(ery products are stored according to esta+lished standards and procedures :. Appropriate pac(aging are selected or the preservation o product reshness and eating characteristics C&'TE'TS3 • • • • •

Dierent (inds o pac(aging )aterials to +e used Shel#lie o +a(ery products Standards and procedures in storing +a(ery products Standards and procedures in pac(aging +a(ery products &>S

C&'D!T!&'S3 Students=trainees )ust +e provided with the ollowing3 • • • • • •

Storage area Pac(aging and la+eling )aterials Ba(ery products Containers Display ca+inet Rerigerator

MET>&D&2&@!ES3 • • •

2ecture=Discussion De)onstration=Application Actual Presentation


&ral 6uestioning *ritten e/a)ination Direct o+servation De)onstration


%" ##


PREPARE AND PRODUCE PASTRY PRODUCTS

M&D12ET!T2E

PREPARING AND PRODUCING PASTRY PRODUCTS

3

M&D12E DESCR!PT&R 3

The )odule covers the (nowledge, s(ills and attitude re6uired to +e a+le to prepare and produce a range o high# 6uality pastry products in co))ercial ood production environ)ents and hospitality esta+lish)ents

'&M!'A2 D1RAT!&'

3 ==hours

51A2!!CAT!&' 2EE2

3 'C !!

S1MMAR0 & 2EAR'!'@ &1TC&MES3 1pon co)pletion o this )odule, the trainee=student )ust +e a+le to3 2&7. Prepare pastry products 2&8. Decorate and present pastry products 2&9. Store pastry pro ducts


- ##

LO1# PREPARE PASTRY PRODUCTS ASSESSME'T CR!TER!A3 7. !ngredients re6uired are selected, )easures and weighed according to recipe or production re6uire)ents and esta+lished standards and procedures 8. ariety o pastry products are prepared according to standard )i/ing procedures=or)ulation=recipes and desired product characteristics 9. Appropriate e6uip)ent are used according to re6uired pastry products and standard operating procedures :. Pastry products are +a(ed according to techni6ues and appropriate conditions4 and enterprise re6uire)ents and standards %. Re6uired oven te)perature are selected to +a(e goods in accordance with the desired characteristics, standard recipe speciications and enterprise practices C&'TE'TS3 • • • • • •

•

• •

Culinary and technical ter)s related to pastry products Ba(ing e6uip)ent Ratio o ingredients re6uired to produce a +alance or)ula Correct proportion control, yields, weights and si
C&'D!T!&'S3 • • • • • • • • • • • •


Personal Protective E6uip)ent Co))ercial )i/ers and attach)ents Cutting i)ple)ents Scales, )easures Bowls &vens Molds, shapes and cutter Ba(ing sheets and containers arious shapes and siS >and#outs

MET>&D&2&@!ES3 •

2ecture=discussion


-7 ##

• •

De)onstration=application &ral presentation




-8 ##

LO%# DECORATE AND PRESENT PASTRY PRODUCTS ASSESSME'T CR!TER!A3 7. Re6uired and appropriate illings and coating=icing, gla
Regular and special illings and coating=icing, gla
•

&>S C&'D!T!&'S3 • • • • • • • • • • • • • •


Co))ercial )i/ers and attach)ents Cutting i)ple)ents Scales, )easures Pastry +rush pastry +ag Bowls ovens Ba(ing sheets and containers Seeds and nuts, resh and preserved=crystalli
MET>&D&2&@!ES3 • • •



-9 ##



LO&# STORE PASTRY PRODUCTS ASSESSME'T CR!TER!A3 7. Pac(aging )aterials are selected according to types, (inds and classiication o pastry products 8. Shel#lie o +a(ed pastry products are deter)ined according to esta+lished standards and procedures 9. Pastry products are stored according to esta+lished standards and procedures :. Appropriate pac(aging are selected or the preservation o product reshness and eating characteristics C&'TE'TS3 • • • • •

Dierent (inds o pac(aging )aterials to +e used Shel#lie o pastry products Standards and procedures in storing pastry products Standards and procedures in pac(aging pastry products &>S


Storage area Pac(aging and la+eling )aterials Ba(ery products Containers Display ca+inet Rerigerator

MET>&D&2&@!ES3 • • •

2ecture=Discussion De)onstration=Application Actual Presentation


&ral 6uestioning *ritten e/a)ination Direct o+servation


-: ##

•

De)onstration


-% ##

1'!T&C&MPETE'C0

M&D12ET!T2E

3

PREPARE AND PRESENT GATEAU,+ TORTES AND CA"ES

PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES

3

M&D12E DESCR!PT&R 3

The )odule covers the s(ills and (nowledge re6uired +y patissiers to produce, ill, decorate and present range o speciali
'&M!'A2 D1RAT!&'

3

8% hours

51A2!!CAT!&' 2EE2

3

'C !!

S1MMAR0 & 2EAR'!'@ &1TC&MES3 1pon co)pletion o this )odule, the trainee=student )ust +e a+le to3 2&7. Prepare sponge and ca(es 2&8. Prepare and use illings 2&9. Decorate ca(es 2&:. Present ca(es 2&%. Store ca(es


-##

LO1# PREPARE SPONGE AND CA"ES ASSESSME'T CR!TER!A3 7. !ngredients are selected, )easured and weighed according recipe re6uire)ents, enterprise practices and custo)er practices 8. Re6uired oven te)perature is selected to +a(e goods in accordance with desired characteristics, standard recipe speciications and enterprise practices 9. Sponges and ca(es are prepared according to recipe speciications, techni6ues and conditions and desired product characteristics :. Appropriate are used according to re6uired pastry and +a(ery products ande6uip)ent standard operating procedures %. Sponges and ca(es are cooled according to esta+lished standards and procedures C&'TE'TS3

•

Culinary ter)s related to sponge and ca(es Main ingredients used or variety o sponge and ca(es Speciic te)perature used or dierent types o sponge and ca(es Classiication o the dierent types o sponge and ca(es Mi/ing )ethods used or variety o sponge and ca(es Cooling te)perature o sponge and ca(es Re6uired e6uip)ent and )aterials or sponge and ca(es Recipe speciications, techni6ues and conditions and desired product

•

characteristics &>S

• • • • • • •

C&'D!T!&'S3 Students=trainees )ust +e provided with the ollowing3 • • • •

Personal Protective e6uip)ent Ba(e ware S)all hand tools 2arge e6uip)ent

MET>&D&2&@!ES3 • • •

2ecture=discussion De)onstration=application Actual presentation




-$ ##

LO%# PREPARE AND USE FILLINGS ASSESSME'T CR!TER!A3 7. illings are identiied according to what speciic ca(e it is appropriate 8. illing are prepared and selected in accordance with re6uired consistency and appropriate lavors 9. Slice or layer sponge and ca(es are illed and asse)+led according to standard recipe speciications, enterprise practice and custo)er preerence :. Coatings and sidings are selected according to the product characteristics and re6uired recipe speciications C&'TE'TS3 • • • •

!dentiication o illings appropriate in a speciic ca(es !dentiication o the re6uired consistency and appropriate lavor o illings illing and asse)+ling ca(es according to the standard recipe speciications Classiication o coatings and sidings +ased on the re6uired recipe speciications and product characteristics

C&'D!T!&'S3 Students=trainees )ust +e provided with the ollowing3 • • • • • • • • • • • • • •

Personal Protective E6uip)ent Spatulas, wooden spoons *his(s, +eaters @raters, cutting i)ple)ents Scales, )easures Piping +ags and attach)ents Ca(e and sponge tins and )oulds Co))ercial )i/ers and attach)ents &vens Crea)s, Mousse, Custard ruits, resh and crystalliS >and#outs

MET>&D&2&@!ES3 • • •

2ecture=discussion De)onstration=application Actual presentation


&ral 6uestioning *ritten e/a)ination Direct o+servation


- ##

•

De)onstration


-" ##

LO&# DECORATE CA"ES ASSESSME'T CR!TER!A3 7. Sponge and ca(es are decorated suited to the product and occasion and in the accordance with standard recipes and enterprise practices 8. Suita+le icings and decorations are used according to standard recipes and=or enterprise standards and custo)er preerences C&'TE'TS3 • •

!dentiication o speciic decorations appropriate or sponge and ca(es !dentiication o standard recipes o icings and decorations or sponge and ca(es

C&'D!T!&'S3 Students=trainees )ust +e provided with the ollowing3 • • • • • • • • • •

Decorative tools3 Spatula Parch)ent paper Piping +ag Pastry +rush Pastry +ag Turnta+le Serrated (nie @rater @la
MET>&D&2&@!ES3 • • •

2ecture=Discussion De)onstration=Application &ral Presentation


&ral 6uestioning *ritten e/a)ination &+servation De)onstration


$ ##

LO*# PRESENT CA"ES ASSESSME'T CR!TER!A3 7. Sponge and ca(es are presented on accordance with custo)ers e/pectations and esta+lished standards and procedures 8. E6uip)ent are selected and used in accordance with service re6uire)ents 9. Product reshness, appearances and eating 6ualities are )aintained in accordance with the esta+lished standards and procedures :. Ca(es are )ar(ed or cut portion#controlled to )ini)i
•

Selection and usage o e6uip)ent in accordance with service re6uire)ents !dentiication o the product reshness, appearance, characteristics o prepared ca(es Cutting portion#controlled to )ini)i
C&'D!T!&'S3 Students=trainees )ust +e provided with the ollowing3 • • • • •

Stands Pac(aging )aterials Decorative )aterials and e6uip)ent CDJs, >S >and#outs

MET>&D&2&@!ES3 • • •



&ral 6uestioning *ritten e/a)ination &+servation De)onstration Pro;ectsF


$7 ##

LO.# STORE C A"ES ASSESSME'T CR!TER!A3 7. Ca(es are stored in accord ance with esta+lish)entJs standards and procedures 8. Storage )ethods are identiied in accordance with a product speciications and esta+lished standards and procedures C&'TE'TS3 • • •

Standards and procedures o storing ca(e products Storage )ethods or ca(es &>S

C&'D!T!&'S3 Students=trainees )ust +e provided with the ollowing3 • • • • • • •

Cutting )aterials Pac(aging )aterials Rerigerator Airtight containers Display ca+inets or te)perature controlled ca+inets CDJs, >S >and#outs

MET>&D&2&@!ES3 • • •





$8 ##


PREPARE AND SER$E OTER TYPES OF DESSERTS

M&D12ET!T2E

PREPARING AND SER$ING OTER TYPES OF DESSERTS

3

M&D12E DESCR!PT&R 3

This )odule deals with (nowledge, s(ills and attitude in preparing other types o desserts, and other various and speciali
'&M!'A2 D1RAT!&'

3

7 hours

51A2!!CAT!&' 2EE2

3

'C !!

S1MMAR0 & 2EAR'!'@ &1TC&MES3 1pon co)pletion o this )odule, the trainee=student )ust +e a+le to3 2&7. Prepare other types o desserts 2&8. Plan, prepare and conduct a dessert trolley presentation. 2&9. Store and pac(age desserts


$9 ##

LO1# PREPARE OT ER TYPES OF DESSERTS ASSESSME'T CR!TER!A3 7. !ngredients are selected, )easured and weighed according to recipe re6uire)ents, enterprise and custo)er preerences. 8. Re6uired te)perature is selected to prepare products in accordance with the desired characteristics, standard recipe speciications and enterprise practices. 9. Desserts are prepared according to recipe speciications and desired product characteristics :. Appropriate e6uip)ent are used according to re6uired pastry and +a(ery products and standard operating procedures C&'TE'TS3 •

•

• • • •

arieties and characteristics o speciali
C&'D!T!&'S3 Students=trainees )ust +e provided with the ollowing3 • • • • • • • • •

Co))ercial )i/ers and attach)ents Scales and Measuring Devices Piping +ags and attach)ent *his(s, +eaters, spatulas Cutting i)ple)ents or nuts and ruits, graters &ven Ca(e and sponge tins and )oulds *ooden spoons Bowl cutters

MET>&D&2&@!ES3 • • •



&ral#recitation *ritten e/a)ination &+servation


$: ##

•

De)onstration


$% ##

LO%# PLAN+ PREPARE AND CONDUCTS A DESSERT TROLLEY PRESENTATION ASSESSME'T CR!TER!A3 7. Dessert trolley services are planned and utili
Planning, preparing and presenting trolley services Arranging and preparing variety o desserts &>S

C&'D!T!&'S3 Students=trainees )ust +e provided with the ollowing3 • • • • •

Measuring Devices China ware Decorating )aterials Pac(aging )aterials Trolley

MET>&D&2&@!ES3 • • •



&ral#recitation *ritten e/a)ination &+servation De)ostration


$##

LO&# STORE AND PAC"AGE DES SERTS ASSESSME'T CR!TER!A3 7. 8.

Desserts are stored in accordance with the re6uired te)perature and custo)erJs speciications Desserts are pac(aged in accordance with esta+lished standards and procedures.

C&'TE'TS3 • • • •

Te)perature range in storing desserts Pac(aging design techni6ues Standards and procedures in storing and pac(aging desserts &>S


Pac(aging )aterials Ther)o)eter Display ca+inets including te)perature controlled ca+inets Rerigerator Chillers ree
MET>&D&2&@!ES3 • • • •

2ecture# discussion De)onstration Application Presentation


>ands#on Direct o+servation Practical de)onstration


$$ ##


PREPARE AND DISPLAY PETITS FOURS

M&D12ET!T2E

PREPARING AND DISPLAYING PETITS FOURS

3

M&D12E DESCR!PT&R 3

The )odule covers the (nowledge, s(ills and attitude re6uired to +e a+le to prepare and display and service a wide range o petits ours including petits our glaces, )ar
'&M!'A2 D1RAT!&'

3

8 hours.

51A2!!CAT!&' 2EE2

3

'C !!

S1MMAR0 & 2EAR'!'@ &1TC&MES3 1pon co)pletion o this )odule, the trainee=student )ust +e a+le to3 2&7. Prepare iced petits ours 2&8. Prepare resh petits ours 2&9. Prepare )ar

$ ##

LO1# PREPARE ICED PETITS FOURS ASSESSME'T CR!TER!A3 7. Sponges and +ases are prepared, cut and asse)+le according to standard recipes and enterprise re6uire)ents and practices. 8. illings are prepared with the re6uired lavors and consistency. 9. ondant icing is +rought in accordance with the re6uired te)perature and esta+lished standards operating procedures. :. Decorations are designed and used in accordance with the esta+lish)ent standards and procedure. C&'TE'TS3 • • • • • • •

Characteristics o classical and conte)porary petits ours 1nderlying principles in preparing petit ours Types and (inds o sponge and +ases Dierent (inds o illings Procedure in )a(ing ondant icing Decorations and designs &>S

C&'D!T!&'S3 Students=trainees )ust +e provided with the ollowing3

•

Personal Protective e6uip)ent S)all hand tools Measuring e6uip)ent Set o (nives Rolling Pin Decorative cutters Molder Pots and pans CDJs, >S >and#outs

•

MET>&D&2&@!ES3

•

2ecture=discussion

• • • • • • • • •

• •

De)onstration=application &ral presentation




$" ##

LO%# PREPARE FRES PETITS FOURS ASSESSME'T CR!TER!A3 7. A selection o s)all chou/ paste shapes are +a(ed and decorated in accordance with esta+lished standards and procedures. 8. Ba(ed sweet paste are prepared and +lended in accordance with esta+lished standards and procedures. 9. illings are prepared and used to the re6uired lavors and consistency :. @arnishes, gla
?inds o s)all chou/ paste Types o sweet paste and illings Dierent garnishes, glaS

C&'D!T!&'S3 Students=trainees )ust +e provided with the ollowing3 • • • • • • • • • • • • •

Personal Protective e6uip)ent S)all hand tools Measuring e6uip)ent Ba(e wares Pot and pans Molder tartF Pastry +rusher Piping tu+e Pastry +ag Set o (nives Decorative cutters CDJs, >S >and#outs

MET>&D&2&@!ES3 • • •





 ##

LO&# PREPARE MAR IPAN PETIT S FOUR S ASSESSME'T CR!TER!A3 7. Mar
lavor and shape speciications and enterprise standards o 6uality )arS

C&'D!T!&'S3 Students=trainees )ust +e provided with the ollowing3 • • • • • • • • • • • •

Personal Protective e6uip)ent S)all hand tools >eavy duty e6uip)ents Pans and pots Measuring e6uip)ent Piping tu+e Set o (nives Molder Rolling Pin Decorative cutters CDJs, >S >and#outs

MET>&D&2&@!ES3 • • •





7 ##

LO*# PREPARE CARAMELIED PE TITS FOUR S ASSESSME'T CR!TER!A3 7. resh ruits=ruit seg)ents are selected to cara)eli
Speciications o resh ruits needed to cara)eli
C&'D!T!&'S3 Students=trainees )ust +e provided with the ollowing3 • • • • • • • •

Personal Protective e6uip)ent S)all hand tools >eavy duty e6uip)ents Pans and pots Measuring e6uip)ent Set o (nives CDJs, >S >and#outs

MET>&D&2&@!ES3 • • •





8 ##

LO.# DISPLAY PETITS FO URS ASSESSME'T CR!TER!A3 7. Appropriate receptacles are selected and prepared or display o petits ours 8. Petits ours are displayed creatively to enhance custo)er appeal. C&'TE'TS3 • • • •

?inds and uses o receptacles or petits ours Tips on how to display petit ours Standards and procedures in displaying petits ours &>S


Personal Protective e6uip)ent S)all hand tools Display stands = lat or)s Set o (nives Decorative cutters CDJs, >S >and#outs

MET>&D&2&@!ES3 • • •





9 ##

LO6# STORE PETITS FOURS ASSESSME'T CR!TER!&'3 7. Petits ours are stored in re6uired te)peratures and conditions to )aintain )a/i)u) eating 6ualities, appearance and reshness. 8. Petits ours are pac(aged in accordance with esta+lished standards and procedures C&'TE'TS3 • • • •

Tips on storing petits ours Te)perature re6uire)ents in storing petits ours Standards and procedures in storing and pac(aging petits ours &>S


Personal Protective e6uip)ent Display ca+inets or te)perature controlled ca+inets Rerigerator Pac(aging )aterials CDJs, >S >and#outs

MET>&D&2&@!ES3 • • •





: ##

!h9 s Co7494;/Bs42 Curr;u3u (CBC) 

A competency-based curriculum is a framework or guide for the subsequent detailed deelopment of competencies! associated methodologies! training and assessment resources.



"he #$# specifies the outcomes which are consistent with the requirements of the workplace as agreed through the industry or community consultations.



#$# can be deeloped immediately when competency standards e%ist.



&hen competency standards do not e%ist! curriculum deelopers need to clearly define the learning outcomes to be attained. "he standard of performance required must be appropriate to industry and occupational needs through the industry'enterprise or specified client group consultations.

These materials are available in both printed and electronic copies. For more information please contact: Technical Edca!i"n and S#ill$ De%el"&'en! A!h"(i!) *TESDA+ Telephone Nos.: 893-8281, 817-!7" to 82 loc. "11, "3!, "31 and "3# or visit o$r %ebsite: %%%.tesda.&ov.ph or the T'()* +e&ional or rovincial ffice nearest o$.

Competency-based CurrCBCiculum Bread and Pa

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