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A. COURSE DESIGN
COURSE TITLE: BREAD AND PASTRY PRODUCTION
18 Hours (Basic)
18 Hours (Common)
NOMINAL DURATION:
105 Hours (Core)
141 Hours (Total)
QUALIFICATION LEVEL: National Certification II
This course is designed to enhance the knowledge,
skills and attitude in bread and pastry production to prepare
and present desserts; prepare and display petit fours in
COURSE DESCRIPTION:
accordance with industry standards. It covers the basic,
common and core competencies.
COURSE STRUCTURE:
BASIC COMPETENCIES
(18 Hours)
Unit of Competency Module Title Learning Outcomes Nominal Duration
1. Participate in Participating in 1.1 Obtain and convey 4 hours
workplace Workplace workplace
communication Communication information
1.2 Complete relevant
work related
Date Developed:
Document No.
BREAD AND PASTRY April 10, 2017
PRODUCTION NC II
Page 1 of 13
CompetencyBased
Curriculum Developed by:
Issued by:
LUZ C. RITUAL
documents
1.3 Participate in
workplace meeting
and discussion
Common Competencies
(18 Hours)
Unit of Competency Module Title Learning Outcomes Nominal Duration
1. Develop and update Developing and 1.1 Identify and access
industry knowledge Updating Industry key sources of
Knowledge information on the
industry
4 hours
1.2 Access, apply and
share industry
Date Developed:
Document No.
BREAD AND PASTRY April 10, 2017
PRODUCTION NC II
Page 2 of 13
CompetencyBased
Curriculum Developed by:
Issued by:
LUZ C. RITUAL
information
1.3 Update
continuously
relevant industry
knowledge
Date Developed:
Document No.
BREAD AND PASTRY April 10, 2017
PRODUCTION NC II
Page 3 of 13
CompetencyBased
Curriculum Developed by:
Issued by:
LUZ C. RITUAL
faults, problems
and emergency
situations in line
with enterprise
guidelines
4.3 Maintain safe
personal presentation
standards
5. Provide effective Providing Effective 5.1 Apply effective
customer service Customer Service verbal and non-
verbal
communication
3 hours
skills to respond to
customer needs
Core Competencies
(105 Hours)
Unit of Competency Module Title Learning Outcomes Nominal Duration
1. Prepare and produce Preparing and 1.1 Prepare bakery
bakery products Producing Bakery products
Products 1.2 Decorate and
present bakery
25 hours
products
1.3 Store bakery
products
2. Prepare and produce Preparing and Producing 2.1 Prepare pastry
pastry products Pastry Products products
2.2 Decorate and present
pastry products 25 hours
2.3 Store pastry
products
3. Prepare and present Preparing and 3.1 Prepare sponge and
gateaux, tortes and Presenting Gateaux, cakes
cakes Tortes and Cakes 3.2 Prepare and use
fillings 25 hours
3.3 Decorate cakes
3.4 Present cakes
Store cakes
4. Prepare and display Preparing and 1 Prepare iced petit
Displaying Petit fours
Date Developed:
Document No.
BREAD AND PASTRY April 10, 2017
PRODUCTION NC II
Page 4 of 13
CompetencyBased
Curriculum Developed by:
Issued by:
LUZ C. RITUAL
petit fours Fours 4.2 Prepare fresh petit
fours 25 hours
4.3 Prepare marzipan
petit fours
4.4 Prepare caramelized
petit fours
4.5 Display petit fours
4.6 Store petit fours
5. Present desserts Presenting Desserts 5.1 Prepare and serve
plated desserts
5.2 Plan, prepare and
present dessert
buffet selection or
plating 25 hours
Demonstration
ASSESSMENT METHODS: Oral questioning and written examination
Observation
COURSE DELIVERY: COMPETENCY BASED TRAINING
RESOURCES:
List of recommended tools, equipment, and materials for the training of 25 for BREAD AND PASTRY
PRODUCTION NC II.
Date Developed:
Document No.
BREAD AND PASTRY April 10, 2017
PRODUCTION NC II
Page 5 of 13
CompetencyBased
Curriculum Developed by:
Issued by:
LUZ C. RITUAL
Qty. Tools Qty. Equipment Qty. Materials
12 Measuring cup, 6 Commercial Cake flour
solid Mixers with
complete
attachments
12 Measuring cup, 1 Mechanical Bread Flour
liquid (250 & Dough roller
500 ml)
25 Measuring 1 Decker oven All-purpose
spoon
3 Cake turn table 1 Compressor Sugar
20 Decorating tips 1 Dough cutter Yeast
6 Rolling pins Butter
6 Pie pan sizes 6, Margarine
8, 10
6 Sheet pans Butter (French
bread)
6 Pie cutter Cooking oil
6 Rubber Lard
scrapper
6 Palette knife All-purpose
cream
6 Cake stand with Whipping
tier cream
6 Cake pillars Confectioner
sugar
6 Sauce pan, s/s Knox gelatin
6 Ladles s/s Flaked almonds
6 Knives s/s with Chocolate chips
plastic handle
6 Chopping Chocolate,
board, color shredded
coded
Date Developed:
Document No.
BREAD AND PASTRY April 10, 2017
PRODUCTION NC II
Page 6 of 13
CompetencyBased
Curriculum Developed by:
Issued by:
LUZ C. RITUAL
6 Scale 2, 10 kgs Cherries with
stem
6 Grater Cherries
6 Wooden spoons Food colors
6 Beaters Tropical fruits
12 sets Mixing bowl 4 Gas range Whole wheat,
( 6 pcs per set) rye, multi grain
6 Wire whisk 1 Upright freezer Cream cheese
6 Muffin pan, 1 Refrigerator Paper cups
small
6 Muffin pan, Tulip paste
medium
6 Muffin pan, big Sugar lace
6 Loaf pan, small Pineapple juice
6 Loaf pan, Contreau
medium
6 Loaf pan, big
4 Rectangular TRAINING MATERIALS:
pan 1x8x8
6 Round pan 6,8, Wilton
10, 12, 14, 16 decorating
magazine, video
6 Pie pan Good
Housekeeping
Baking Book
6 Flour sifter
6 Strainer
3 Double boiler
Piping bags
Coupler
Date Developed:
Document No.
BREAD AND PASTRY April 10, 2017
PRODUCTION NC II
Page 7 of 13
CompetencyBased
Curriculum Developed by:
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FACILITIES: (Reference: Section 3 of Training Regulations)
TOTAL
SPACE SIZE IN AREA IN SQ. AREA IN
REQUIREMENT METERS METERS SQ.
METERS
Date Developed:
Document No.
BREAD AND PASTRY April 10, 2017
PRODUCTION NC II
Page 8 of 13
CompetencyBased
Curriculum Developed by:
Issued by:
LUZ C. RITUAL
Proficient in bakery/pastry productions (for Bread and Pastry Production trainers)
B. MODULES OF INSTRUCTION
Date Developed:
Document No.
BREAD AND PASTRY April 10, 2017
PRODUCTION NC II
Page 9 of 13
CompetencyBased
Curriculum Developed by:
Issued by:
LUZ C. RITUAL
DETAILS OF LEARNING OUTCOME:
ASSESSMENT CRITERIA:
1. Required ingredients are selected, measured and weighed according to recipe or production
requirements and established standards and procedures
2. A variety of bakery products are prepared according to standard mixing procedures/formulation/
recipes and desired product characteristics
3. Appropriate equipment are used according to required bakery products and standard operating
procedures
4. Bakery products are baked according to techniques and appropriate conditions; and enterprise
requirement and standards
5. Required oven temperature are selected to bake goods in accordance with the desired characteristics,
standards recipe specifications and enterprise practices
ASSESSMENT
CONTENTS CONDITIONS METHODOLOGIES
METHODS
Date Developed:
Document No.
BREAD AND PASTRY April 10, 2017
PRODUCTION NC II
Page 10 of 13
CompetencyBased
Curriculum Developed by:
Issued by:
LUZ C. RITUAL
Commercial
mixers and
attachments
1. Accurate measurement of Cutting
ingredients. implements
2. Mixing Scales
procedures/formulation/reci Measures
pes, and desired product Bowls
characteristics of various Fruits Demonstration
bakery products. Ovens Oral questioning
3. Baking equipment and Lecture
Moulds, and written
their uses and functions Actual Demonstration
4. Baking techniques, shapes and examination
cutters Video Presentation
appropriate conditions and
Baking sheets Observation
enterprise requirements and
standards. and containers
5. Temperature ranges in Various shapes
bakery products. and sizes of
pans
Learning
packages
Manuals
ASSESSMENT CRITERIA:
1. A variety of fillings and coating/icing, glazes and decorations for bakery products are prepared
according to standard recipes, enterprise standards and/or customer preferences.
Date Developed:
Document No.
BREAD AND PASTRY April 10, 2017
PRODUCTION NC II
Page 11 of 13
CompetencyBased
Curriculum Developed by:
Issued by:
LUZ C. RITUAL
2. Bakery products are filled and decorated, where required and appropriate, in accordance with
standard recipes and/or enterprise standards and customer preferences
3. Bakery items are finished according to desired product characteristics
4. Baked products are presented according to established standards and procedures
ASSESSMENT
CONTENTS CONDITIONS METHODOLOGIES
METHODS
1. Varieties and Commercial
characteristics of mixers and
bakery products attachments
2. Underlying principles Cutting Oral questioning and
in decorating and implements Lecture written
presenting products Scales examination
Actual Demonstration
3. Decorating bakery Measures
products according to Bowls Video Presentation Observation
customers standards. Moulds,
4. Characteristics of a shapes and Demonstration
desirable decorations cutters
and presentation of
bakery products.
ASSESSMENT CRITERIA:
1. Bakery products are stored according to established standards and procedures
2. Packaging are selected appropriate for the preservation of product freshness and eating
characteristics
ASSESSMENT
CONTENTS CONDITIONS METHODOLOGIES
METHODS
1. Proper way of storing Refrigerator Lecture Oral questioning and
bakery products Packaging written
2. Selecting appropriate Actual Demonstration examination
materials
packaging materials Plastic Video Presentation
Wood Observation
Paper
glass Demonstration
Date Developed:
Document No.
BREAD AND PASTRY April 10, 2017
PRODUCTION NC II
Page 12 of 13
CompetencyBased
Curriculum Developed by:
Issued by:
LUZ C. RITUAL
Date Developed:
Document No.
BREAD AND PASTRY April 10, 2017
PRODUCTION NC II
Page 13 of 13
CompetencyBased
Curriculum Developed by:
Issued by:
LUZ C. RITUAL