CBLM Sample

Competency Based Learning
Materials
Sector : TOURISM
Qualification Title :
BREAD AND PASTRY PRODUCTION NC II
Unit of Competency :
Prepare and Produce Bakery Products
Module Title : Preparing and Producing Bakery

Products
MANOLO FORTICH NATIONAL HIGH

SCHOOL
Manolo Fortich, Bukidnon
HOW TO USE THIS COMPETENCY BASED LEARNING
MATERIALS
Welcome to the module in Bread and Pastry Production. This
module contains training materials and activities for you to complete.
The unit of competency Prepare and Produce Bakery Products
contains knowledge, skills and attitudes required for Bread and Pastry
Production NC II.
You are required to go through a series of learning activities in order
to complete each learning outcome of the module. In each learning outcome
there are Information Sheets, Self-Checks and Task Sheet. Follow these
activities on your own. If you have questions, dont hesitate to ask your
facilitator for assistance.
The goal of this course is the development of practical skills. To gain
these skills, you must learn basic concepts and terminologies. For the most
part, you'll get this information from the Information Sheets and TESDA
Website, www.tesda.gov.ph
This module is prepared to help you achieve the required competency,
in Preparing and Producing Bakery Products ".
This will be the source of information for you to acquire knowledge
and skills in this particular competency independently and at your own
pace, with minimum supervision or help from your instructor.
Remember to:
Work through all the information and complete the activities in each
section.
Read information sheets and complete the self-check. Suggested
references are included to supplement the materials provided in this
module.
Most probably your trainer will also be your supervisor or manager.
Your trainer is there to support you and show you the correct way to
do things.
You will be given plenty of opportunity to ask questions and practice
in your respective laboratory. Make sure you practice your new skills
during regular training schedule. This way you will improve both your
speed and memory and also your confidence.
Use the Self-checks, Job Sheets at the end of each section to test your
own progress.
When you feel confident that you have had sufficient practice, ask
your Trainer to evaluate you. The results of your assessment will be
recorded in your Progress Chart and Achievement Chart.
Date Developed: Document No.

November 2016 Issued by:
Bread and Pastry
Date Revised:
Production NC II Page 2 of 49
Prepare and Produce Developed by:
MFNHS
Bakery Products Ethel Jane L.
Lanzaderas Revision # 00
You need to complete this module before you can move on to the next
module

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Bread and Pastry Production NC II
List of Competencies
No. Unit of Competency Module Title Code

Preparing and TRS741379
1. Prepare and produce producing bakery
bakery products products
Preparing and producing TRS741380
2. Prepare and produce pastry products
pastry products
Preparing and TRS741342
Prepare and present presenting gateaux,
3. gateaux, tortes and tortes and cakes
cakes
Preparing and serving TRS741344
Prepare and serve other types of
4.
other types of desserts desserts
Prepare and display Preparing and displaying TRS741343
5. petits fours petits four

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MODULE CONTENT
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
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Prepare bakery products
2. Decorate and present bakery products
3. Store bakery products
ASSESSMENT CRITERIA:
1. Appropriate equipment are used according to required bakery
products and standard operating procedures
2. Ingredients are selected, measured and weighed according to recipe
requirements and established standards and procedures
3. Variety of bakery products are prepared according to standard mixing
procedures/formulation/recipes and desired product characteristics
4. Bakery products are baked according to techniques and appropriate
conditions; and enterprise requirement and standards
5. Required oven temperature is selected to bake goods in accordance
with the desired characteristics, standards recipe and specifications
and enterprise practices

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LEARNING OUTCOME SUMMARY
Learning Outcome 2
Decorate and Present Bakery Products
CONTENTS:
1. A regular and special fillings and coating/icing, glazes and

decorations
2. Decorative techniques and rules for garnishing
3. The tools and materials in decorating, finishing and presenting
4. Standards and procedures in decorating, finishing and presenting
bakery products
5. OHS
ASSESSMENT CRITERIA:
1. Required and appropriate fillings and coating/icing, glazes and
decorations for variety of bakery products are prepared in
accordance with standard recipes, enterprise standards and/or
customer preferences
2. Bakery products are filled and decorated as 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. Bakery products are presented according to standards and
procedures
CONDITIONS: The following resources must be provided:
Spatula
Parchment paper
Piping bag
Pastry brush
pastry bag
turntable
serrated knife
grater
Seeds and nuts, fresh and preserved/crystallized fruits
Ganache, fondants, flavored and colored sugar, butter creams
Savory fillings, jellies and glazes

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METHODOLOGIES:
1. Lecture/discussion
2. Demonstration/application
3. Oral Presentation
ASSESSMENT METHODS:
Oral questioning
Written examination
Observation
Demonstration

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Learning Experiences
Learning Outcome 2
Decorate and Present Bakery Products
Learning Activities Special Instructions

Read Information Sheet 1.2-1 on Read and understand the
Regular and special fillings and information sheet and check
coating/icing, glazes and decorations yourself by answering the Self-
check. You must answer all the
questions correctly before
proceeding to the next activity.
Answer Self Check 1.2-1 If you score 100% upon comparing
your answer to answer key of Self
Check 1.2-1, you may proceed to
Information Sheet 1.2-2, if not
return to Info Sheet 1.2-1
Read Information Sheet 1.2-2 Read and understand the
Decorative techniques and rules for information sheet and check
garnishing yourself by answering the Self-
Read Information Sheet 1.2-3 on The Read and understand the
tools and materials in decorating, information sheet and check
finishing and presenting yourself by answering the Self-
Read Information Sheet 1.2-4 Read and understand the
Standards and procedures in information sheet and check
decorating, finishing and presenting yourself by answering the Self-
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bakery products questions correctly before

Check 1.2-4.
Read Information Sheet 1.2-5 OHS Read and understand the
information sheet and check
yourself by answering the Self-
Check 1.2-5.
Perform Task Sheet 1.2-1 and Task Task Sheet will help you practice
sheet 1.2.2 your skill.
The Performance Criteria Checklist
will guide and help you evaluate
your work as you are practicing your
skill.
Evaluate your work using the
Performance Criteria. When you are
ready, present your work to your
trainer for final evaluation and
recording.
If you have questions about the use
of the matrix, please ask your
trainer.
After doing all activities of this LO,
you are ready to proceed to the next
LO of this Competency.

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Information Sheet 1.2-1
Regular and special fillings and coating/icing, glazes and

decorations
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. To present bakery products with regular and special fillings and
coating/icing, glazes and decorations
Fillings and coating that might be used to finish or decorate bakery goods.
Siopao
Siopao is a round white steamed bun stuffed with pork, beef, shrimp, or
salted egg and flavored with sweet or spicy sauces.
It is very filling, and is usually eaten by Filipinos on the go as snacks in
mid-afternoons.
Siopao is originally from China where is it called baozi. It is also popular in
Thailand where it is called salapao.
The Asado Filling:

3 tablespoons lard or shortening
2 pounds pork, chopped into small pieces
2 tablespoons cornstarch, diluted in 1/4 cup water
2 tablespoons garlic, minced
1 large onion, minced
4 tablespoons sugar

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4 tablespoons soy sauce
1 tablespoon hoisin sauce
3 tablespoons oyster sauce
1. First of cook the Asado filling by heating the shortening in a pan

2. Next Saute the garlic and onions.
3. Put the pork and cook until the color of the outer part turns
light brown.
4. Add the soy sauce, oyster sauce, hoisin sauce, and sugar then
mix the ingredients well. Simmer the mixture for about 40 minutes.
5. Put the corn starch (diluted in water) and mix until the texture
of the sauce becomes thick then set it aside for a while.
Empanada
Empanada is a world-recognized pastry that got its name from the Spanish
verb empanar, which means to wrap in bread.
It is made by wrapping dough around fillings of meat, cheese, fruits, and
vegetables.
The Filipino-style empanada is usually filled with beef, chicken, potatoes,
onions, and raisins.
In the Ilocos region of the northern Philippines, famous for its local
empanada, the pastry is made with egg yolks, local sausages, green
papayas, and mung beans.
Pinoy empanada is either baked or deep-fried, giving it either a chewy or a
crunchy texture.
Pork Filling:
1 tbsp olive oil
1 l onion, finely chopped
2 cloves garlic, finely chopped
1 lb lean ground pork
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1 tbsp soy sauce
cup of diced carrot
cup of diced potato
cup frozen green pea
2 tbsp oyster sauce
cup raisins
Sea salt and freshly ground pepper to taste
3 hard boiled eggs, peeled and sliced
INSTRUCTIONS
1. In a skillet, heat oil over medium heat. Add onion and garlic and
saut for 2 minutes or until onion has browned and softened.
2. Add ground pork and saut for 2-3 minutes or until meat is no
longer pink.
3. Stir in soy sauce, carrot, potato and frozen green peas. Cover
and cook for 5 minutes or until vegetables are cooked.
4. Add oyster sauce and raisins; mix thoroughly. Season with salt
and pepper to taste. Set aside and cool completely.
Fondant
Fondant is boiled sugar that is used to coat or decorate morning goods. It is

easy to use but needs to be tempered correctly to achieve the gloss oshine.
Fudge icing
Is a mixture of icing sugar and fat blended together with the addition of
some water.
Used to cover cakes, it can be piped and shaped.

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Fudge icing
Ingredients
500g Icing sugar

100g Butter or white shortening
50ml Water
Colour as required
__________________
650g Total weight
Method
Sift icing sugar and place into bowl

Add fat, this should be at room temperature, (approximately 20C)
Blend until the two ingredients come together
When they have combined whip some air into the mixture to lighten
Slowly add water until extra volume is achieved
There may not be a need to use all the water.
Ganache
Ganache is a mixture of boiled cream and chocolate. Used to coat cakes or

breads like icing or can be used as a filling.
Ingredients
500ml Cream
1000g Chocolate
50ml Rum, dark, (optional)
__________________
1.550g Total weight

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Method
Place the chocolate into a stainless steel bowl

Bring the cream to the boil
Pour over the chocolate and allow the chocolate to soften for about 30
seconds
Blend the chocolate and cream together using a whisk
It should come together and have a nice shine
Add the rum or any other flavouring that is preferred.
Some instant coffee blended in small amount of boiling water can be added
instead.
Chocolate Marble Bread with Ganache
Slightly adapted from Martha Stewart

Yield: Makes one 8 inch loaf or 2-3 mini loaves
Ingredients:
2 sticks butter, softened, plus more for pan

1 cups all-purpose flour, plus more for dusting
teaspoon salt
teaspoon baking powder
8 ounces semisweet chocolate, coarsely chopped (or about 1 cup
semisweet chocolate chips)
2/3 cup plus 2 tablespoons sugar
4 large eggs
cup whole milk
cup heavy cream

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Directions:
Preheat oven to 350 degrees. Butter an 8 by 4 by 2 inch loaf pan;

dust with flour, tapping out excess. Sift flour, salt and baking powder
into a medium bowl.
Melt 5 ounces chocolate in a heatproof bowl (or 1 cup chocolate chips)
in a heatproof bowl set over a pan of simmering water, stirring
occasionally until smooth.
Put butter in the bowl of an electric mixer fitted with the paddle
attachment. Mix on low speed until smooth, 2 to 3 minutes. Add
sugar; raise speed to medium. Cream butter and sugar until pale and
fluffy, 3 to 4 minutes. Scrape down sides of bowl. Mix in eggs, 1 at a
time. Reduce speed to low. Add flour mixture in three batches,
alternating with two batches of milk. Mix until just combined.
Pour half of batter into melted chocolate; stir well. Alternating between
remaining plain batter and the chocolate batter, drop large spoonfuls of
batter into the prepared pan. When pan is filled, use a table knife to
cut through mixture with a swirling motion.
Bake until a cake tester(or toothpick) inserted into center comes out
clean, about 1 hour. (40-45 minutes for mini loaves) If bread browns to
quickly, tent with foil. Let bread cool slightly in pan on a wire rack,
about 10 minutes. Run a thin knife around edges of bread to loosen;
unmold. Let cool completely on rack.
Make ganache:
Put the remaining 3 ounces chocolate in a medium

bowl. (or cup of chocolate chips) Heat cream in a small saucepan
over medium heat until just about to simmer. Pour cream over
chocolate; stir until mixture is smooth. Let stand 10 minutes to
thicken slightly. Using a small offset spatula, spread ganache over
cooled cake; let stand until set, about 1 hour. Bread can be stored in
an airtight container at room temperature, up to 2 days.
Pineapple Bread

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Ingredients
1 h 20 m12 servings286 cals
Pineapple filling:
2 eggs
cup melted butter
1 cup crushed pineapple with juice
1 teaspoon vanilla extract
Dough:
2 cups all-purpose flour
3 teaspoons baking powder
teaspoon baking soda
teaspoon salt
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch
loaf pan.
2. Beat eggs slightly. Add butter and sugar. Beat smooth. Stir in
pineapple and vanilla.
3. In separate bowl put flour, baking powder, soda, salt, and walnuts.
Stir well and pour into pineapple mixture. Stir to moisten. Pour into
greased 9x5x3 inch loaf pan.
4. Bake in 350 degree F (175 degree C) oven for 1 hour. Test with
toothpick. Let stand 10 minutes. Remove from pan. Cool and wrap.

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Self- Check 1.2-1
Instruction:
Sequence the procedure of Asado filling by writing number 1-5
in the blank.
______1. Next Saute the garlic and onions.

______2. First of cook the Asado filling by heating the shortening in a pan
______3. Add the soy sauce, oyster sauce, hoisin sauce, and sugar then mix
the ingredients well. Simmer the mixture for about 40 minutes.
______4. Put the corn starch (diluted in water) and mix until the texture of
the sauce becomes thick then set it aside for a while.
______5. Put the pork and cook until the color of the outer part turns light
brown.

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Answer Key 1.2-1
1. 2
2. 1
3. 4
4. 5
5. 3

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TASK SHEET 1.2-1
Title: Regular and special fillings and coating/icing, glazes
:
and decorations
Performance Objective: Given the following supplies/materials and
equipment, you should be able to prepare Asado filling in 30 minutes.
Supplies/Materials :
Filling:
3 tablespoons lard or shortening
2 pounds pork, chopped into small pieces
2 tablespoons cornstarch, diluted in 1/4 cup water
2 tablespoons garlic, minced
1 large onion, minced
4 tablespoons sugar
4 tablespoons soy sauce
1 tablespoon hoisin sauce
3 tablespoons oyster sauce
Mixing Bowl
Pan
Laddle
Spoon
Equipment : Gas Range/Stove
Steps/Procedure:
1. First of cook the Asado filling by heating the
shortening in a pan
2. Next Saute the garlic and onions.
3. Put the pork and cook until the color of the outer part
turns light brown.
4. Add the soy sauce, oyster sauce, hoisin sauce, and
sugar then mix the ingredients well. Simmer the
mixture for about 40 minutes.
5. Put the corn starch (diluted in water) and mix until
the texture of the sauce becomes thick then set it
aside for a while.
Assessment Method: DEMONSTRATION

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Performance Criteria Checklist 1.2-1
CRITERIA
YES NO
Did you.
1. Perform artistically and creatively
2. use the proper materials
3. complete the task before the allotted time
4. prepared the filling skillfully
5. Perform task according to procedure

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TASK SHEET 1.2-1
Title: Regular and special fillings and coating/icing, glazes
:
and decorations
Performance Objective: Given the following supplies/materials and
equipment, you should be able to prepare Empanada filling in 30
minutes.
Supplies/Materials :
Pork Filling:
1 tbsp olive oil
1 l onion, finely chopped
2 cloves garlic, finely chopped
1 lb lean ground pork
1 tbsp soy sauce
cup of diced carrot
cup of diced potato
cup frozen green pea
2 tbsp oyster sauce
cup raisins
Sea salt and freshly ground pepper to taste
3 hard boiled eggs, peeled and sliced
Mixing Bowl
Pan
Laddle
Spoon
Steps/Procedure:
1. In a skillet, heat oil over medium heat. Add onion and garlic and
saut for 2 minutes or until onion has browned and softened.
2. Add ground pork and saut for 2-3 minutes or until meat is no
longer pink.
3. Stir in soy sauce, carrot, potato and frozen green peas. Cover and
cook for 5 minutes or until vegetables are cooked.
4. Add oyster sauce and raisins; mix thoroughly. Season with salt
and pepper to taste. Set aside and cool completely.

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CRITERIA
YES NO
Did you.
4. prepared the filling skillfully
5. Perform task according to procedure

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Decorative techniques and rules for garnishing
1. To decorate bakery products using decorative techniques
Decoration of bakery products is varied. It may be as simple as a sugar
syrup glaze to add shine to the product.
Application of icing in the form of icing sugar

Dry sweet powder
Sugar Cookie Icing

Ingredients
15 m12 servings43 cals
1 cup confectioners sugar

2 teaspoons milk
2 teaspoons light corn syrup
teaspoon almond extract
Assorted food coloring

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Directions
1. In a small bowl, stir together confectioners' sugar and milk until

smooth. Beat in corn syrup and almond extract until icing is smooth
and glossy. If icing is too thick, add more corn syrup.
2. Divide into separate bowls, and add food colorings to each to desired
intensity. Dip cookies, or paint them with a brush.
Powdered Sugar Icing
Ingredients
1 cup powdered sugar

1/2 teaspoon vanilla
1/2 tablespoons milk
Directions
1. Mix powdered sugar, vanilla and milk, 1 tablespoon at a time, until

spreadable (mixture will thicken slightly as it sets).
Application of Fondant, plain or coloured:

Shiny moist sugar.
Application of roasted and flaked nuts on top of icing or jam:

Add colour and textual diversity to eating.

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Simple Food Decorating Tips
Taste does not depend on the palate alone; rather, it is combination of
different sensory delights. Aroma and visual effects play a significant role in
how good bread taste.
Bright colors are always appealing
Remove things that could alter the taste of the bread
Use edible garnish
Rules For Garnishing
Garnishing is an art
1. Generally speaking, garnishes should be edible.
2. Beauty is obtained through simplicity. Garnishes should appear natural,

fresh, and dainty-never overworked or overdone.
3. All garnishes should be suitable in character and size to the bread.
4. The flavor of edible garnishes should be in keeping with the food.
5. A few small groups of garnish are often more attractive than a continuous
decorative scheme.
6. A garnish must be neatly arranged in a fashion that will enhance the

bread with which it is to be used.
7. Colors should harmonize-never clash.
8. The serving dish as well as the garnish used must be considered.
9. Garnishes need not be expensive.
10. The setting must be viewed as a whole. Harmonious plate or platter

arrangements can be ruined if they clash with the table color scheme or the
lighting of the room.

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Self- Check 1.2-2
True or False
Instruction: Write T if the statement is True and F if the statement is False.
________ 1. Bright colors should always be appealing.

________ 2. A garnish must be neatly arranged in a fashion that will enhance
the food with which it is to be used.
________ 3. Garnishes should be expensive.
________ 4. Garnishes should appear natural, fresh, and dainty-never
overworked or overdone.
________ 5. Use edible garnish

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ANSWER KEY 1.2-2
1. T
2. T
3. F
4. T
5. T

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TASK SHEET 1.2-2
Title: Decorative techniques and rules for garnishing
Performance Objective: Given the following materials, you should
be able to perform decorating and garnishing technique when presenting
a Sugar Cookie Icing in 30 minutes.
Supplies/Materials : Sugar Cookie Icing
Ingredients
15 m12 servings43 cals
1 cup confectioners sugar

2 teaspoons milk
2 teaspoons light corn syrup
teaspoon almond extract
Assorted food coloring
Steps/Procedure: Directions
1. In a small bowl, stir together confectioners' sugar and milk until
smooth. Beat in corn syrup and almond extract until icing is smooth and
glossy. If icing is too thick, add more corn syrup.
2. Divide into separate bowls, and add food colorings to each to
desired intensity. Dip cookies, or paint them with a brush.

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CRITERIA
YES NO
Did you.
4. Perform decorating and garnishing techniques
5. Perform task skillfully

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TASK SHEET 1.2-2
Title: Decorative techniques and rules for garnishing
Performance Objective: Given the following materials, you should

be able to perform decorating and garnishing technique when presenting
a Powdered Sugar Icing in 30 minutes.
Supplies/Materials : Ingredients
1 cup powdered sugar

1/2 teaspoon vanilla
1/2 tablespoons milk

Steps/Procedure: Directions
1. Mix powdered sugar, vanilla and milk, 1 tablespoon at a

time, until spreadable (mixture will thicken slightly as it
sets).

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CRITERIA
YES NO
Did you.
4. Perform decorating and garnishing techniques
5. Perform task according to SOP standards

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The tools and materials in decorating, finishing and presenting
1. Identify decorating tools
MATERIALS: tools you will need to make your garnishing simple.
Materials commonly used for garnishes are limited, but the ways in which
they may be applied are legion. Garnishing tools used may be few or many.
However, a culinary artist will extend her art considerably with a greater
variety of gadgets. Tools generally used are:
1. Knives With blunt, round, or curved blades With sharp-pointed blades,

one With a fluting edge.
2. French butter curler.

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3.Cookie cutters of various shapes.
4. Small wire baskets for deep-fat frying Rosette irons.
5.Timbale irons-tiny and average sizes.
6.Melon or bomb molds.

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7. Individual small molds
8. Egg slicer.
9. fruit and vegetable slicers.

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10.Pastry jagger Pastry crimper Pastry designer.

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Self- Check 1.2-3
Identification:
Instruction: identify the picture and write your answer on the space
provided.
1. _________________________
2. _______________________
3. ________________
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4. _______________________
5. _____________________

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Answer Key 1.2-3
1. Fruit and vegetable slicers
2. Individual small molds
3. Pastry jagger Pastry crimper Pastry designer.
4. French butter curler.
5. Timbale irons-tiny and average sizes

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Standards and procedures in decorating, finishing and presenting

bakery products
1. understand standard and procedures in decorating, finishing and
presenting bakery products
Presentation of product is dependant on where and how it is to be sold.
From the bakery
Presented on tray laying flat showing filling if any. The filling will have eye
appeal:
Pineapple bread should have lots of pineapple pieces

Apricots need to be visible
Nut Danish need to see the nuts.
At times they may be stacked to show abundance but this can cause
product on the bottom to be squashed.
Display in bakery
Most are displayed on trays that contain up to 12 portions. Service is taken

from the back of the tray.
Larger pieces might be presented individually on doyley and cardboard
bases.
Doyleys are used extensively in presentation as it is a barrier between the
product and serviceware.
From the restaurant show case or buffet trolley
When purchasing your morning coffee a selection of bakery goods will be

displayed for customer selection.
At the caf they will be behind a safety barrier.
In fine dining hotel it can be displayed on a trolley that is wheeled up to the
table for the customer to chose.
This is an old practice and is not used in many places in the modern age.
Serviceware

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These are the platters trays and plates that are used to display and serve
product in cafes and dining rooms. They can also be used in conjunction
with doyleys between product and service ware.
A good display should highlight the product at the best.

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Self-Check 1.2-4
Instruction:
Identify which establishment implements the standard operating
procedure. Write the word on the blank before the number.
a. From the Bakery
b. Display in bakery
c. From the restaurant
d. Service ware
_________________________ 1. At times they may be stacked to show

abundance but this can cause product on the bottom to be squashed.
_________________________ 2. These are the platters trays and plates that are
used to display and serve product in cafes and dining rooms.
_________________________ 3. When purchasing your morning coffee a
selection of bakery goods will be displayed for customer selection.
_________________________ 4. At times they may be stacked to show
abundance but this can cause product on the bottom to be squashed.
_________________________ 5. Doyleys are used extensively in presentation as
it is a barrier between the product and serviceware.

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Answer Key 1.2-4
1. From the bakery

2. Service Area
3. From the restaurant
4. Display in bakery
5. Display in bakery

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Occupational Health and Safety
1. understand occupational health and safety
Health and Safety in Bakeries
Hazards and Risks

The heat associated with ovens in a bakery can be a hazard. employees may
need time to get accustomed to this, and excessive heat can affect
cardiovascular function for example, causing syncope (fainting) and other
consequences.
Sensitisation of the skin resulting in dermatitis, or of the nose and lungs
resulting in allergic rhinitis or asthma, are important health hazards in the
bakery environment. Notably, allergens may include amylase (enzyme) in
the flour, as well as other agents, notably additives.
The photograph shows a piece of equipment in a bakery, liberally sprinkled

with flour. The risk of asthma is not trivial and many a baker have had to
give up their work and suffer from persistent ill health as a consequence of
inadequate control of exposure to allergens in workplaces such as this. This
health effect was first recognised centuries ago - probably by Ramazzini and
it is a shame that it still occurs in a significant degree in some bakeries.

Bread and Pastry
Date Revised:
MFNHS
Occupational rhinitis may be a herald of the subsequent development of
occupational asthma.
PHILIPPINE OHS STANDARD
OSH Standards are mandatory rules and standards set and enforced to
eliminate or reduce occupational safety and health hazards in the
workplace. It aims to provide at least the minimum acceptable degree of
protection that must be afforded to every worker in relation to the working
condition and danger that may arise by reason of his occupation.
The provision of OSH Standards by the State is an exercise of the police
power, with the intention of promoting the welfare and well-being of
workers. All establishments, workplaces and other undertakings are
covered, including agricultural enterprises whether operating for profit or
not, except:
residential places exclusively devoted to dwelling purposes;

those directly engaged in land, sea and air transportation, except their
dry dockers, garages, hangers and maintenance, and repair shops and
offices; and
the activities of a lessee regarding the safety of the mining claim or
lease, including mines safety, mineral conservation and pollution in
establishments or work places falling under mining industry.
The Secretary of Labor and Employment, through the Regional Director or

other authorized representative enforced the OSH Standards These are the
duties of the employers and employees in relation to enforcement and
compliance with the OSH Standards in the workplace.
Adopt administrative policies on safety in accordance with the provisions
of the Standards.
Report to the Regional Director or his/her duly authorized representative
the policies adopted and the safety organization established.
Submit report to the Regional Director or his/her duly authorized
representative once in every three months on the safety performance, safety
committee meetings and its recommendations and measures taken to
implement the recommendation.
Act on recommended safety measures.
Provide access to appropriate authorities.
Duties of the employees to the supervisor.

1. Serve as member of the Health and Safety
Bread and Pastry
Date Revised:
MFNHS
2. Follow safety policies.
3. Report unsafe condition and practices to Safety Committee
4. Cooperate with Health and Safety Committee.
5. Assist government agencies in the conduct of safety and health
inspection.
The responsibilities of the employer mainly stem from legislation
such as the Health and Safety at Work etc. Act (1974) is very important in
managing Health and Safety at work. These include the Management of
Health and Safety at Work Regulations, Control of Substances Hazardous to
Health Regulations, Manual Handling Operations Regulations, Personal
Protective Equipment at Work Regulations, and various others.

Bread and Pastry
Date Revised:
MFNHS
Self- Check 1.2-5
True or False
Instruction: Write T if the statement is true and F if the statement is
false.
__________ 1. O in OHS means occupational.

__________ 2. OHS aims to provide at least the minimum acceptable degree
of protection that must be afforded to every worker in relation to the working
condition and danger that may arise by reason of his occupation.
__________ 3. Act (1990) is very important in managing work.
__________ 4. OSH Standards are mandatory rules and standards set and
enforced to eliminate or reduce occupational safety and health hazards in
the workplace.
__________ 5. The Secretary of Labor and Employment, through the Regional
Director or other authorized representative does not enforced the OSH
Standards.

Bread and Pastry
Date Revised:
MFNHS
Answer Key 1.2-5
1. T
2. T
3. F
4. T

Bread and Pastry
Date Revised:
MFNHS
REFERENCES:
1. http://www.pinoycookingrecipes.com/cinnamon-roll.html
2. http://www.wikihow.com/Garnish-Food
3. Salu-salo.com/pork-empanada
4. Delishhably.com/baked-goods/10-well-loved-breads-and-
pastries-that-filipinos-fondly-eat
5. Allrecipes.com/recipe/6937/pineapple-bread

Bread and Pastry
Date Revised:
MFNHS

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Competency Based Learning

Module Title : Preparing and Producing Bakery

MANOLO FORTICH NATIONAL HIGH

Date Developed: Document No.

Date Developed: Document No.

No. Unit of Competency Module Title Code

Date Developed: Document No.

UNIT OF COMPETENCY : PREPARE AND PRODUCE BAKERY PRODUCTS

MODULE TITLE : PREPARING AND PRODUCING BAKERY

NOMINAL DURATION: 25 hours

Date Developed: Document No.

1. A regular and special fillings and coating/icing, glazes and

CONDITIONS: The following resources must be provided:

Date Developed: Document No.

Date Developed: Document No.

Learning Activities Special Instructions

Answer Self Check 1.2-4 If you score 100% upon comparing

Date Developed: Document No.

Regular and special fillings and coating/icing, glazes and

The Asado Filling:

Date Developed: Document No.

1. First of cook the Asado filling by heating the shortening in a pan

Fondant is boiled sugar that is used to coat or decorate morning goods. It is

Date Developed: Document No.

500g Icing sugar

Sift icing sugar and place into bowl

Ganache is a mixture of boiled cream and chocolate. Used to coat cakes or

Date Developed: Document No.

Place the chocolate into a stainless steel bowl

Chocolate Marble Bread with Ganache

Slightly adapted from Martha Stewart

2 sticks butter, softened, plus more for pan

Date Developed: Document No.

Preheat oven to 350 degrees. Butter an 8 by 4 by 2 inch loaf pan;

Put the remaining 3 ounces chocolate in a medium

Date Developed: Document No.

1 h 20 m12 servings286 cals

Date Developed: Document No.

______1. Next Saute the garlic and onions.

Date Developed: Document No.

Date Developed: Document No.

Assessment Method: DEMONSTRATION

Date Developed: Document No.

1. Perform artistically and creatively

2. use the proper materials

3. complete the task before the allotted time

4. prepared the filling skillfully

5. Perform task according to procedure

Date Developed: Document No.

Assessment Method: DEMONSTRATION

Date Developed: Document No.

1. Perform artistically and creatively

2. use the proper materials

3. complete the task before the allotted time

4. prepared the filling skillfully

5. Perform task according to procedure

Date Developed: Document No.

Decorative techniques and rules for garnishing

Application of icing in the form of icing sugar

Sugar Cookie Icing

1 cup confectioners sugar

Date Developed: Document No.

1. In a small bowl, stir together confectioners' sugar and milk until

Powdered Sugar Icing