CBC Bread and Pastry Production Sfist

COURSE DESIGN
COURSE TITLE : BREAD AND PASTRY PRODUCTION

NOMINAL DURATION : 250 Hrs.
COURSE DESCRIPTION :
QUALIFICATION LEVEL : NC II
This course designed to enhance the knowledge, skills and attitudes of a person to
attain a clean equipment, tolls and utensils and prepare, portion and plate pastries,
breads and other desserts items to guest in hotels, motels, restaurants, clubs, canteens,
resorts and luxury lines/cruises and other related operations
COURSE OUTCOMES :
Upon completion of the course, the trainees/students must be able to:
1. Obtain and convey workplace information

2. Complete relevant work related documents.
3. Participate in workplace meeting and discussion.
4. Describe and identify team role and responsibility in a team.
5. Describe work as a team.
6. Integrate personal objectives with organizational goals
7. Set and meet work priorities
8. Maintain professional growth and development
9. Identity hazards and risks
10. Evaluate hazards and risks
11. Control hazards and risks
12. Maintain occupational health and safety awareness
13. Practice workplace safety, security and hygiene systems, processes
and operation
14. Responds appropriately to faults, problems and emergency situations
15. 5s in workplace
16. Environmental protection awareness
17. Practice personal grooming and hygiene
18. Practice safe and hygienic handling, storage and disposal of food,
beverage, and materials
19. Identify and respond to hygienic risk
20. Cleaning and disinfectant
21. identify and access key resources of information on the industry
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22. access , apply and share industry information
23. update continuously relevant industry knowledge
24. Plan and prepare the task to be undertaken
25. Input data into the computer
26. Access information using computer
27. Produce output data using computer system
28. Maintain computer equipment and system
29. Apply effective verbal and non-verbal communication skills to respond to
customer needs.
30. Provide prompt and quality service to customer
31. Handle queries through telephone, fax machine, internet and e-mail
32. Handle customer complaints, evaluation and recommendations
33. Prepare pastry and bakery products
34. Decorate and present pastry and bakery products
35. Store bakery products
36. Prepare cakes
37. Prepare and use fillings
38. Decorate cakes
39. Present cakes
40. Store cakes
41. Presents and serve plated desserts.
42. Plans prepare and conduct a dessert trolley and presentation.
43. Store and package desserts
44. Prepare ice petits fours
45. Prepare fresh petits fours
46. Prepare marzipan petits fours
47. Prepare caramelized petits fours
48. Display petits fours
49. Store patits fours
ENTRY REQUIREMENTS :
Trainees or students should posses the following requirements:
Can communicate oral in written
Physically and mentally fit
With good moral character; and
Can perform basic mathematical computation

Course Structure
Unit Of Module Title Module Contents No. Of

Competency Hours
Basics
1. Participate In 1.1 Participating In 1.1.1 Obtain And Convey 4
Workplace Workplace Workplace Information
Communication Communication 1.1.2 Participate In Workplace
Meeting And Discussion
1.1.3 Complete Relevant
Work-Related Document
2. Work In A 2.1 Working In A 2.1.1 Describe And Identify 4

Team Team Team Role And
Responsibility
2.1.2 Identify Own Role And
Responsibility In A
Team
3. Practice 3.1 Practicing 3.1.1 Integrate Personal 6

Career Career Objectives With
Professionalism Professional Organizational Goals
3.1.2 Set And Meet Work
Priorities
3.1.3 Maintain Professional
Growth And
Development.
4. Practice 4.1 Practicing 4.1.1 Identify Hazards And 4

Occupational Occupational Risks
Hand Safety Hand Safety 4.1.2 Evaluate Hazards And

Procedures Procedures Risks
4.1.3 Control Hazards And
Risks
4.1.4 Maintain Occupational
Health And Safety
Awareness
Common
1. Develop And 1. Developing 1.1.1 Seek Information On 10
Updated And Updating The Industry
Industry Industry 1.1.2 Update Industry
Knowledge Knowledge Knowledge
2. Observe 2. Observing 2.1.1 Follow Hygienic 10

Workplace Workplace Procedures
Hygiene Hygiene 2.1.2 Identify And Present
Procedures Procedures Hygienic Risks
3. Perform 3.1 Performing 3.1.1 Plan And Prepare 40

Computer Computer For Task To Be
Operations Operations Undertaken
3.1.2 Input Data Into
Computer
3.1.3 Access Information
Using Computer
3.1.4 Produce Output Data
Using Computer
System
3.2 Maintaining 3.2.1 Plan And Prepare
Computer For Maintenance
Equipment 3.2.2 Maintain Computer
And System Equipment System

3.2.3 Inspect And Test
Computer System
4. Perform 4.1 Performing 4.1.1 Follow Workplace 10
Workplace Workplace And And Safety
And Safety Safety Practices Practices
Practices 4.1.2 Deal With
Emergency Situation
4.1.3 Maintain Safe
Personal Preventive
Standards
5. Provide 5.1 Providing 5.1.1 Greet Customer 15

Effective Effective 5.1.2 Deliver Service To
Customer Customer Service Customer
Service 5.1.3 Identify Customer
Needs
5.1.4 Handle Queries
Through Telephone,
Fax Machine,
Internet
5.1.5 Handle Complains,
Evaluation And
Recommendation
Core Competency
1.1 Prepare bakery products
1.1 Preparing and 1.2 Decorate and present bakery
1.Prepare and produce producing bakery products
bakery products products 1.3 Store bakery products 60
2.1 Prepare pastry products
2. Prepare and 2.1 Preparing and 2.2 Decorate and present pastry
produce pastry producing pastry products
products products 2.3 Store pastry products 60
3.1 Prepare sponge and cakes
3.2 Prepare and use fillings
3. Prepare and present 3.1 Preparing and 3.3 Decorate cakes
gateaux, tortes and presenting gateaux, 3.4 Present cakes
cakes tortes and cakes Store cakes 40

4.1Prepare iced petits fours
4.2Prepare fresh petits fours
4.3Prepare marzipan petits fours
4.4Prepare caramelized petits
fours
4. Prepare and display Preparing and 4.5 Display petits fours
petits fours displaying petits fours 4.6 Store petits fours 40
5.1 Prepare and serve plated
desserts
5.2 Plan, prepare and
present dessert buffet selection
or plating
5. Present desserts 5. Presenting desserts 5.3 Store and package desserts 40

COMPETENCY ANALYSIS
Units of competency No. of Modules TOTAL

Basic
1. Participate In Workplace
Communication
1 1
2. Work In A Team
1 1
3. Practice Career Professionalism
1 1
4. Practice Occupational Hand Safety
Procedures
1 4
Common
1. Develop And Updated Industry
Knowledge 1
2. Observe Workplace Hygiene
Procedure 1
3. Perform Computer Operations 2
4. Perform Workplace And Safety
Practices 1
6
5. Provide Effective Customer Service 1
CORE
1. Prepare and produce bakery products
1
2. Prepare and produce pastry products 1
Prepare and present gateaux, tortes
3. and cakes
1
4. Prepare and display petits fours
1
5. Present desserts 1

9. Presents And Serve Plated
Desserts. 1
10. Prepare And Conduct A Dessert
Trolley And Presentation 1
11. Store And Package Desserts 1
12. Prepare Ice Petits Fours 1
13. Prepare Fresh Petits Fours 1
14. Prepare Marzipan Petits Fours 1
15. Prepare Caramelized Petits Fours 1
16. Display Petits Fours 1
17. Store Petits Fours 1 17

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RESOURCES:
TOOLS EQUIPMENT MATERIALS
ITEM ITEM ITEM

Thermometer Trolley Hand- outs
Small Hand Tools Heavy Duty Equipment Packaging Materials
Set of Knives Pans and Pots Calculator
Set of Decorative Tools/Cutters Measuring Devices CDs
Spatula Bake ware VHS
Parchment Paper China ware Decors
Piping Bag Temperature Controlled Cutter
Cabinet
Pastry Brush Refrigerator s Pencil
Serrated Knife Chillers Paper
Grater Freezers Scissors
Set of Cutting Tools Large Equipment Folder
Rolling Pin Stands Masking Tape
Moulds Personal Protective Pentel Pen
Equipment
Piping Tube Display Cabinet/Stands Fastener
Pastry bag Turn table Puncher
Storage Area Envelop
Flat Forms
ASSESSMENT METHODS:
Oral-recitation
Written examination
Observation
Demonstration (Projects
Demonstration (Practical Skills)

COURSE DELIVERY:
1. Modular
2. Demonstration
3. Lecture
4. Discussion
TRAINERS QUALIFICATION:
Must be a holder of Bakery-Pastry Production NC II

Must have undergone training on TM II
Must have at least one year job/industry experience or any bakery related work
Must pass the required government examination
Must be computer literate
Physically and mentally fit
ACKNOWLEDGEMENT
We wish to express our appreciation and with particular thanks to the

following developed and facilitators of Competency-Based Curriculum
Exemplar in Baking/Pastry Production NC II.
Developer
1. Rhikie Rose P. Maranan

2. Jane G. Bisa
3. Chewy Uson
4. Cleo P. Diomampo
5. Karaupaula L. Diones
Resource Person:
1. Clodualdo Paiton
Facilitator:
1. Gerardo Mercado
2. Famy Pepito
3. Rolando de la Torre
4. ANWAR GERON

The management and staff of the Qualification Standard Office
and Region IV-A
BASIC COMPETENCY : COMMUNICATIONS
UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION
MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATION
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required to obtain, interpret and convey information in
response to workplace requirements.
SUGGESTED DURATION : 4 hours
PREREQUISITE : Receive and Respond to workplace Communication.

(NC I)
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module the students/ trainees will be able to:
LO 1. Obtain and convey workplace information
LO 2. Complete relevant work related documents.
LO 3. Participate in workplace meeting and discussion.

LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION.
ASSESSMENT CRITERIA:
1. Specific relevant information is accessed from appropriate sources.

2. Effective questioning, active listening and speaking skills are used to gather
and convey information.
3. Appropriate medium is used to transfer information and ideas.
4. Appropriate non-verbal communication is used.
5. Appropriate lines of communication with superiors and colleagues are
identified and followed.
6. Defined workplace procedures for the location and storage of information
are used.
7. Personal interaction is carried out clearly and concisely.
CONTENTS:
1. Parts of speech
2. Sentence construction
3. Effective communication
CONDITIONS:
The students/ trainees must be provided with the following:
1. Writing materials (pen & paper)

2. References (books)
3. Manuals
METHODOLOGIES:
1. Group discussion
2. Interaction
3. Lecture
4. Reportorial
ASSESSMENT METHODS:
1. Written test
2. Practical/performance test
3. Interview

L02. COMPLETE RELEVANT WORK RELATED DOCUMENTS.
ASSESSMENT CRTERIA:
1. Ranges of forms relating to conditions of employment are completed

accurately and legibly.
2. Workplace data is recorded on standard workplace forms and documents.
3. Basic mathematical process are used for routine calculations.
4. Errors in recording information on forms! documents are identified
and rectified.
5. Reporting requirements to superior are completed according to
enterprise guidelines.
CONTENTS:
1. Basic mathematics
2. Technical writing
3. Types of forms
CONDITIONS:
The students/trainees must be provided with the following:
1. Paper
2. Pencils/ball pen
3. Reference books
4. Manuals
METHODOLOGIES:
1. Group discussion
2. Interaction
3. Lecture
ASSESSMENT METHODS:
1. Written test
3. Interview

LO3. PARTICIPATE IN WORKPLACE MEETINGS AND DISCUSSIONS
1. Team meetings are attended on time.

2. Own opinions are clearly expressed and those of others are listened to
without interruption.
3. Meeting inputs are consistent with the meeting purpose and established
protocols.
4. Workplace interaction are conducted in a courteous manner appropriate to
cultural background and authority in the enterprise procedures.
5. Questions about simple routine workplace procedures and matters
concerning conditions of employment are asked and responded.
6. Meeting outcomes are interpreted and implemented.
CONTENTS:
1. Sentence construction
2. Technical writing
3. Recording information
CONDITIONS:
1. Paper
2. Pencils/ball pen
3. References (books)
4. Manuals
METHODOLOGIES:
1. Group discussions
2. Interaction
3. Lecture
ASSESSMENT METHODS:
1. Written test
3. Interview

BASIC COMPETENCY : TEAM WORK
UNIT OF COMPETENCY : WORK IN A TEAM ENVIRONMENT
MODULE TITLE : WORKING IN A TEAM ENVIRONMENT
MODULE DESCRIPTOR : This module covers the knowledge, skills, and

attitudes required to relate in a work based
environment.
SUGGESTED DURATION : 4 hours
PREREQUISITE : TEAMWORK (NC I)
Upon completion of this module, the students/ trainees will be able to:
LO1. Describe and identify team role and responsibility in a team.
LO2. Describe work as a team.

LO 1. DESCRIBE AND IDENTIFY TEAM ROLE AND RESPONSIBILITY IN A TEAM.
1. Role and objective of the team is identified.

2. Team parameters, relationships and responsibilities are identified.
3. Individual role and responsibilities within team environment are identified.
4. Roles and responsibilities of other team members are identified and
recognized.
5. Reporting relationships within team and external to team are identified.
CONTENTS:
1. Team role.
2. Relationship and responsibilities
3. Role and responsibilities with team environment.
4. Relationship within a team.
CONDITIONS:
1. Standard operating procedure (SOP) of workplace

2. Job procedures
3. Client/supplier instructions
4. Quality standards
5. Organizational or external personnel
METHODOLOGIES:
1. Group discussion/interaction
2. Case studies
3. Simulation
ASSESSMENT METHODS:
1. Written test
2. Observation
3. Simulation
4. Role playing

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LO2. DESCRIBE WORK AS A TEAM MEMBER
1. Appropriate forms of communication and interactions are undertaken.

2. Appropriate contributions to complement team activities and objectives
were made.
3. Reporting using standard operating procedures followed.
4. Development of team work plans based from role team were contributed.
CONTENTS:
1. Communication process
2. Team structure/team roles
3. Group planning and decision making
CONDITIONS:
1. SOP of workplace
2. Job procedures
3. Organization or external personnel
METHODOLOGIES:
1. Group discussion/interaction
2. Case studies
3. Simulation
ASSESSMENT METHODS:
1. Observation of work activities

2. Observation through simulation or role play
3. Case studies and scenarios.

UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM
MODULE TITLE : PRACTICING CAREER PROFESSIONALISM
in promoting career growth and advancement,
specifically, to integrate personal objectives with
organizational goals set and meet work priorities and
maintain professional growth and development.
NOMINAL DURATION : 6 hours
CERTIFICATE LEVEL : NC II
PREREQUISITE : none
Upon completion of this module, the trainee/student must be able to:
LO1. Integrate personal objectives with organizational goals
LO2. Set and meet work priorities
LO3. Maintain professional growth and development

LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS
1. Personal growth and work plans towards improving the qualifications set for
professionalism are evident.
2. Intra and interpersonal relationship in the course of managing oneself
based on performance evaluation is maintained.
3. Commitment to the organization and its goal is demonstrated in
the performance of duties.
4. Practice of appropriate personal hygiene is observed.
5. Job targets within key result areas are attained.
CONTENTS:
1. Personal development-social aspects: intra and interpersonal development

2. Organizational goals
3. Personal hygiene and practices
4. Code of ethics
CONDITIONS:
1. Workplace
2. Code of ethics
3. Organizational goals
4. Hand outs and Personal development-social aspects
5. CDs, VHS tapes, transparencies
METHODOLOGIES:
1. Interactive -lecture
2. Simulation
3. Demonstration
4. Self paced instruction
ASSESSMENT METHODS:
1. Role play
2. Interview
3. Written examination

LO2. SET AND MEET WORK PRIORITIES
1. Competing demands to achieve personal, team and organizational goals

and objectives are prioritized.
2. Resources are utilized efficiently and effectively to manage work priorities
and commitments.
3. Practices and economic use and maintenance of equipment and
facilities are followed as per established procedures.
4. Job targets within key result areas are attained.
CONTENTS:
1. Organizational Key Result Areas (KRA)

2. Work values and ethical standards
3. Company policies on the use and maintenance of equipment
CONDITIONS:
The students/ trainees must be provided with the following
1. Hand outs on
Organizational KRA
Work values and ethics
Company policies and standards
Sample job targets
2. Learning guides
METHODOLOGIES:
1. Interactive lecture
2. Group discussion
3. Structured activity
3. Demonstration
ASSESSMENT METHODS:
1. Role play
2. Interview

LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT
1. Training and career opportunities relevant to the job requirements are

identified and availed.
2. Licenses and/or certifications according to the requirements of
the qualifications are acquired and maintained
3. Fundamental rights at work including gender sensitivity are manifested/
observed
4. Training and career opportunities based on the requirements of industry
are completed and updated.
CONTENTS:
1. Qualification standards
2. Gender and development (GAD) sensitivity
3. Professionalism in the workplace
4. List of professional licenses
CONDITIONS:
The students/trainees must be provided with the following
1. Quality standards
2. GAD handouts
3. CDs, VHS tapes on professionalism in the workplace
4. Professional licenses samples
METHODOLOGIES:
2. Film viewing
3. Role play/simulation
4. Group discussion
ASSESSMENT METHODS:
1. Demonstration
2. Interview
4. Portfolio assessment

UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
MODULE TITLE : PRACTICING OCCUPATIONAL HEALTH AND SAFETY

PROCEDURES
required to comply with the regulatory and
organizational requirements for occupational health
and safety such as identifying, evaluating and
maintaining occupational health and safety (OHS)
awareness.
PREREQUISITE : none
LO1. Identity hazards and risks
LO2. Evaluate hazards and risks
LO3. Control hazards and risks
LO4. Maintain occupational health and safety awareness

LO1. IDENTIFY HAZARDS AND RISKS
1. Workplace hazards and risks are identified and clearly explained.

2. Hazards/risks and its corresponding indicators are identified in with the
company procedures.
3. Contingency measures are recognized and established in accordance
with organizational procedures.
CONTENTS:
1. Hazards and risks identification and control

2. Organizational safety and health protocol
3. Threshold limit value (TLV)
4. OHS indicators
CONDITIONS:
1. Workplace
2. Personal protective equipment (PPE)
3. Learning guides
4. Hand-outs
Organizational safety and health protocol
OHS indicators
Threshold limit value
Hazards/risk identification and control
METHODOLOGIES:
1. Interactive -lecture
2. Simulation
3. Symposium
4. Group dynamics
ASSESSMENT METHODS:
1. Situation analysis
2. Interview
3. Practical examination

LO2. EVALUATE HAZARDS AND RISKS
1. Terms of maximum tolerable limits are identified based on threshold limit

values (TLV)
2. Effects of hazards are determined.
3. OHS issues and concerns are identified in accordance with workplace
requirements and relevant workplace OHS legislation.
CONTENTS:
1. TLV table
2. Philippine OHS standards
3. Effects of hazards in the workplace
4. Ergonomics
5. EGG Regulations
CONDITIONS:
1. Hand outs on
Philippine OHS standards
Effects of hazards in the workplace
Ergonomics
EGG regulations
2. TLV table
METHODOLOGIES:
2. Situation analysis
3. Symposium
4. Film viewing
5. Group dynamics
ASSESSMENT METHODS:
1. Interview
3. Simulation

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LO3. CONTROL HAZARDS AND RISKS
1. OHS procedures for controlling hazards and risk are strictly followed.
2. Procedures in dealing with workplace accidents, fire and emergencies are followed
in accordance with the organizations OHS policies.
3. Personal protective equipment (PPE) is correctly used in accordance
with organizations OHS procedures and practices.
4. Procedures in providing appropriate assistance in the event of workplace
emergencies are identified in line with the established organizational protocol.
CONTENTS:
1. Safety regulations
Clean air act
Electrical and fire safety code
Waste management
Disaster preparedness and management
2. Contingency measures and procedures
CONDITIONS:
1. Hand outs on
Safety Regulations
Clean air act
Electrical and fire safety code
Waste management
Disaster preparedness and management
Contingency measures and procedures
2. OHS personal records
3. PPE
METHODOLOGIES:
2. Symposium
3. Film viewing
4. Group dynamics
5. Self-paced instruction

ASSESSMENT METHODS:
2. Interview
3. Case/situation analysis
4. Simulation

LO4. MAINTAIN OCCUPATIONAL HEALTH AND SAFETY AWARENESS
1. Procedures in emergency related drill are strictly followed in line with the
established organization guidelines and procedures.
2. OHS personal records are filled up in accordance with
workplace requirements.
3. PPE are maintained in line with organization guidelines and procedures.
CONTENTS:
1. Operational health and safety procedure, practices and regulations

2. Emergency-related drills and training
CONDITIONS:
1. Workplace
2. PPE
3. OHS personal records
5. Health record
METHODOLOGIES:
2. Simulation
3. Symposium
4. Film viewing
5. Group dynamics
ASSESSMENT METHODS:
1. Demonstration
2. Interview
4. Portfolio assessment

UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
MODULE TITLE : DEVELOPING AND UPDATING INDUSTRY

KNOWLEDGE
MODULE DESCRIPTOR : This unit deals with the knowledge, and skills
required to access, increase and update industry
knowledge. It included seeking information on
the industry and updating industry knowledge.
PREREQUISITE : 10 hours
LO 1: Seek information on the industry.
LO 2: Update industry knowledge.

LO1 : SEEK INFORMATION ON THE INDUSTRY.
1. Sources of information on the industry are correctly identified and accessed.

2. Information to assist effective work performance is obtained in line with job
requirements.
3. Specific information on sector of work is accessed and updated.
4. Industry information is correctly applied to day-to-day work activities.
CONTENTS:
Information sources.
Information to assist effective work performance
CONDITIONS:
Students/trainees must be provided with the following:

Sources of information on the industry.
Industry knowledge.
METHODOLOGY:
1. Lecture/ demonstration
3. Group discussion
4. Film showing
ASSESSMENT METHOD:
1. Interview/questioning.
2. Practical demonstration.
3. Portfolio of industry information related to trainees work.

LO2 : UPDATE INDUSTRY KNOWLEDGE.
1. Informal and/or formal research is used to update general knowledge of the

industry.
2. Updated knowledge is shared with customers and colleagues as appropriate
and incorporated into day-to-day working activities.
CONTENTS:
Information sources.
Information to assist effective work performance
CONDITIONS:

Industry knowledge.
METHODOLOGY:
Lecture/ demonstration
Self-paced instruction
Group discussion
Film showing
ASSESSMENT METHOD:
Interview/questioning.
Practical demonstration.
Portfolio of industry information related to trainees work.

UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENIC PROCEDURES
MODULE TITLE : OBSERVING WORKPLACE HYGIENIC

PROCEDURES
MODULE DESCRIPTOR : This unit deals with the knowledge, skills and
attitudes in observing workplace hygienic
procedures. It also includes following
hygienic procedures and identifying and
preventing hygienic risks.
PREREQUISITE : Basic Competencies
LO 1: Follow hygienic procedures.
LO 2: Identify and prevent hygienic risks.

LO1 : FOLLOW HYGIENIC PROCEDURES.
1. Workplace hygienic procedures are implemented in line with enterprise and

legal requirements.
2. Handling and storage of items are undertaken in line with enterprise and legal
requirements.
CONTENTS:
Personal grooming and hygiene.
Typical hygienic and control procedures in the hospitality and tourism industries.
Overview of legislation and regulation in relation to food handling, personal and
general hygiene.
CONDITIONS:

Industry knowledge.
METHODOLOGY:
Lecture/ demonstration
Self-paced instruction
Group discussion
Film showing
ASSESSMENT METHOD:
Interview/questioning.
Practical demonstration.
Portfolio of industry information related to trainees work.

LO2 : IDENTIFY AND PREVENT HYGIENIC RISKS.
1. Potential hygienic risks are identified in line with enterprise procedures.

2. Action to minimize and remove risks are taken within scope of individual
responsibility of enterprise / legal requirements.
3. Hygienic risks beyond control of individual staff members are reported to
the appropriate person for follow up.
CONTENTS:
Knowledge on factors which contribute to workplace hygiene problems.
General hazards in handling of food, linen and laundry and garbage, including
major causes of contamination and cross-infection.
Sources of and reasons for food poisoning.
Hygienic risks, minimizing or removing.
CONDITIONS:

Industry knowledge.
METHODOLOGY:
3. Group discussion
4. Film showing
ASSESSMENT METHOD:

UNIT OF COMPETENCY : PERFORM COMPUTER OPERATIONS
CODE : TRS 311203
MODULE TITLE : MANAGING COMPUTER DATA
MODULE DESCRIPTOR : This unit covers the knowledge, skills and

attitudes and values needed to manage computer
data which includes inputting, accessing,
producing and transferring data using the
appropriate hardware and software.
PREREQUISITE : Basic competencies
LO 1. PLAN AND PREPARE TASK TO BE UNDERTAKEN LO 2.
INPUT DATA INTO COMPUTER
LO 3. ACCESS INFO USING COMPUTER
LO 4. PRODUCE / OUTPUT DATA USING COMPUTER DATA

LO 1 : PLAN AND PREPARE TASK TO BE UNDERTAKEN
1. All tasks requirements are determined.

2. Appropriate hardware and software is correctly selected according to the
assigned and required outcome.
3. OH and S guidelines and procedures are strictly followed.
CONTENTS:
Main types of computers and basic features of different operating systems.

Main parts of a computer.
Storage devices and basic categories of memory.
Relevant types of software.
General security.
Viruses.
OH and S principles and responsibilities.
CONDITIONS:
Computer hardware with peripherals.
Appropriate software.
Storage media.

LO 2 : INPUT DATA INTO COMPUTER
1. Data are entered into the computer using appropriate program/application

nin accordance with company procedure.
2. Accuracy of information is checked and information is saved in accordance with
standard operating procedures.
3. Inputted data are stored in storage media according to requirements.
4. Work is performed with ergonomic guidelines.
CONTENTS:
Basic ergonomics of keyboard and computer use.

General security.
Viruses.
Reading skills to interpret instructions.
CONDITIONS:
Ergonomic guidelines.
Storage media.

LO 3 : ACCESS INFORMATION USING COMPUTER
1. Correct program and application is selected based on the job requirements.

2. Program/ application containing the information required is accessed according to
company procedures.
3. Desktop icons are correctly selected opened and closed for navigation purposes.
4. Keyboard techniques are carried out in line with O H and S requirements for safe
use of computers.
CONTENTS:
Use of desktop icons.

Keyboard techniques
CONDITIONS:
Storage media.
OH and S guidelines.
Desktop icons.

LO 4 : PRODUCE/OUTPUT DATA USING COMPUTER SYSTEM
1. Entered data are processed using appropriate software commands.

2. Data are printed out as required using computer hardware peripheral devices in
accordance with standard operating procedures.
3. Files and data are transferred between compatible systems using computer
systems using computer software, hardware/ peripheral devices in accordance
with standard operating procedures.
CONTENTS:
Printing techniques.
Types of printers.
Peripherals.
CONDITIONS:
Storage media.
Paper
Documents for processing.
METHODOLOGY:
1. Lecture/demonstration
3. Group discussion.
ASSESSMENT METHOD:
1. Direct observation
2. Practical Demonstration.
3. Questioning.

UNIT OF COMPETENCY : PERFORM COMPUTER OPERATIONS
CODE : TRS311203
MODULE TITLE : MAINTAINING COMPUTER SYSTEMS AND

NETWORK
attitudes needed to maintain and service
computer systems and networks.
PREREQUISITE : Managing Computer Data
LO 1: Plan and prepare for maintenance.
LO 2: Maintain computer equipment and systems.
LO3: Inspect and test the computer equipment and systems.

LO1 : PLAN AND PREPARE FOR MAINTENANCE.
1. Maintenance is planned and prepared in line with job requirements.

2. OHS policies and procedures are followed in line with job requirements.
3. Computer equipment and systems for maintenance are checked against
job requirements.
4. Materials necessary to complete the work are obtained in accordance with the
established procedures and checked for correct operation and safety.
5. Tools, equipment and testing devices needed for the maintenance are checked
for correct operation and safety.
6. Computer equipment and systems maintained are identified from
the job/service order or instructions.
CONTENTS:
Occupational health and safety
PC systems
Use of tools
Mathematical computations
Electrical/electronic theory
CONDITIONS:

Computer equipment and systems
OH and S manuals
Manufacturers manual
Tools
Testing devices
PPE

LO2 : MAINTAIN COMPUTER SYSTEMS AND NETWORKS.
1. Appropriate personal protective equipment is used in line with standard

procedures.
2. Normal function of computer systems and networks are checked in accordance
with manufacturers instructions.
3. Scheduled / periodic maintenance is performed in accordance
with manufacturers requirements.
4. Where necessary, needed repairs/replacements are made in accordance
with established procedures.
5. Unplanned events or conditions are responded to in accordance with
established procedures.
CONTENTS:
Drawing interpretation
Computer interpretation
Viruses
Use of problem solving in emergency situation
Removing viruses from infected machines
CONDITIONS:

OH and S manuals
Tools
Testing devices
PPE

LO3: INSPECT AND TEST THE COMPUTER SYSTEMS AND NETWORKS
1. Final inspections are undertaken to ensure that the testing conducted on

the device conforms with the manufacturers instruction/manual.
2. Computer systems and networks are checked to ensure safe operation.
3. Worksite is cleaned and cleared from all debris and left in safe condition
in accordance with company procedures.
4. Report is prepared and completed according to company requirements.
CONTENTS:
Electrical/electronic theory
Computer operation
Viruses
Use of problem solving in emergency situation
Removing viruses from infected machines
CONDITIONS:

OH and S manuals
Tools
Testing devices
PPE
METHODOLOGY:
3. Group discussion
4. Film showing
ASSESSMENT METHOD:

UNIT OF COMPETENCY : PERFORM WORKPLACE AND SAFETY PRACTICES
CODE : TRS311204
MODULE TITLE : PERFORMING WORKPLACE AND SAFETY

PRACTICES
MODULE DESCRIPTOR : This unit covers performing workplace and

safety practices also in dealing with
emergency situations.
LO 1: Follow workplace procedures for health, safety and security practices.
LO 2: Deal with emergency situation.
LO 3: Maintain safe personal presentation standards.

LO1: FOLLOW WORKPLACE PROCEDURES FOR HEALTH, SAFETY
AND SECURITY PRACTICES.
1. Workplace procedures for health, safety and security are identified and clearly
explained.
2. Hazards and control are identified in line with workplace procedures.
3. Safe work techniques in regard with the used of devices and equipment
are recognized and established.
4. Practice of 5S is understood and applied in workplace.
CONTENTS:
Correct health, safety and security practices in line with workplace procedures.
Safe and proper work techniques in using devices and equipment
Hazzard identification and control
Security of documents, cash, equipment and people.
5S
CONDITIONS:

Sample workplace equipment and devices.
Hand-outs / printed materials of safety manuals
Film / video clips

LO2 : DEAL WITH EMERGENCY SITUATION.
1. Emergency situations are recognized and appropriate actions are taken.

2. Emergency procedures are followed in line with workplace procedures.
3. Details of emergency situations are reported in line with workplace procedures.
CONTENTS:
Types / kinds of emergency.
Emergency procedure recognition, action and prevention.
First aid procedures.
CONDITIONS:

Hands-out
Film / video clips
First aid kit.

LO3 : MAINTAIN SAFE PERSONAL PRESENTATION STANDARDS.
1. Safe personal standards are identified and followed in line with workplace.
CONTENTS:
Use of PPE
Safe and proper posture.
CONDITIONS:

Hands-out
Film / video clips
METHODOLOGY:
3. Group discussion
4. Film showing
ASSESSMENT METHOD:
1. Hands-on
3. Practical demonstration
4. Role-playing/ simulation
5. Dramatization / fire drill

UNIT OF COMPETENCY : PROVIDE EFFECTIVE CUSTOMER SERVICES
CODE : TRS311205
MODULE TITLE : PROVIDING EFFECTIVE CUSTOMER

SERVICES
attitudes in providing effective customer
services. It includes greeting customers,
identifying customer needs, delivering
service to customers, handling queries
through telephone, fax machine, Internet, e-
mail, SMS and handling complaints
evaluation and recommendations.
LO 1: Greet customers
LO 2: Identify customer needs
LO 3: Deliver service to customer
LO 4: Handle queries through telephone, fax machine, internet, e-mail and SMS
LO 5: Handle complaints, evaluation and recommendations.

LO1 : GREET CUSTOMER
1. Proper greeting of customer is specified according to standard procedure of

workplace.
2. Verbal and non-verbal communication are identified and appropriated to the
situation.
3. Non-verbal communication is observed carefully.
4. Cultural and social differences is understood and demonstrated.
CONTENTS:
Components of communication, communication process and barriers of
communication.
Verbal and non-verbal communication.
Body language, gestures, facial expressions, mannerisms.
Customs and traditions of different races.
Modes of greeting and fare welling according to cultural and social differences.
CONDITIONS:

Hands-out
Flowchart / diagram
Film / video clips

LO2 : IDENTIFY CUSTOMER NEEDS
1. Interpersonal skills are used to accurately identify the needs of the

customer.
2. Urgency of needs should be assessed and identified.
3. Proper information and details provided to the customer.
4. Limitation in addressing needs is recognized and identified.
CONTENTS:
Enhancement of interpersonal and listening skills.
Good working attitude and pleasant approach.
Public relations skills.
CONDITIONS:

Hands-out
Film / video clips

LO3 : DELIVER SERVICE TO THE CUSTOMER
1. Customer needs are promptly attended in line with workplace procedures and
regulations.
2. Appropriate relation is maintained with customer to meet high quality service
delivery.
3. Enhancement of quality of service is taken whenever possible.
CONTENTS:
Modes of greeting and farewell.
Proper addressing of needs of persons. (by gender, age, status,
physical condition)
Style manual requirement.
Standard letters and proformas.
CONDITIONS:

Hands-out
Film / video clips

LO4 : HANDLE QUERIES THROUGH TELEPHONE, FAX MACHINE,
INTERNET, E-MAIL AND SMS
1. Telephone, computer and cellular phones are properly and efficiently used.
2. Queries/questions are recorded/noted in line with workplace procedure.
3. Queries are acted upon promptly and efficiently.
CONTENTS:
Telephone manners, proper use of fax machine.
Proper way of taking queries.
Responses to queries.
Taking telephone messages.
CONDITIONS:

Telephone
Computer
Fax machine
Sample telephone message sheet
Hands-out
Film / video clips

LO5 : HANDLE COMPLAINTS, EVALUATION AND RECOMMENDATIONS.
1. Guests are politely greeted.

2. Complaint is resolved with responsibility.
3. Nature and details of complaint are established.
4. Action is taken appropriately to resolve the complaint to meet customer
satisfaction.
5. Evaluation and recommendations are acted upon with sincerity to ensure high
quality standards.
CONTENTS:
Proper way of answering complaints in line with workplace procedures.
Nature and details of complaints.
Industry/ workplace procedures in giving evaluation and recommendations.
CONDITIONS:

Hands-out
Film / video clips
Sample complaint/evaluation and recommendation sheet from industry.
METHODOLOGY:
3. Group discussion
4. Film showing
ASSESSMENT METHOD:
1. Hands-on
3. Practical demonstration
4. Role-playing/ simulation

UNIT OF COMPETENCY : PREPARE AND PRESENT BAKERY PRODUCTS
CODE :
MODULE TITLE :Preparing and Presenting bakery products
MODULE DESCRIPTOR : The module covers the knowledge, skill and attitude
required to be able to prepare bakery products that
undergone the correct procedure and techniques
needed for the specific bakery product.
NOMINAL DURATION :
PREREQUISITE :
LO 1. PREPARE PASTRY AND BAKERY PRODUCTS

LO 2. DECORATE AND PRESENT BAKERY PRODUCTS
LO 3. STORE BAKERY PRODUCTS

LO 1 : PREPARE BAKERY PRODUCTS
1. Appropriate equipment are used according to required pastry and bakery products
and standard operating procedure
2. Ingredients are selected, measured and weighed according to recipe requirement
and established standards and procedure
3. Prepared variety of pastry and bakery products according to standard recipes and
desired product characteristics
4. Cooked and baked Pastry and bakery products according to techniques and
appropriate conditions
5. Prepared batter and dough in accordance with enterprise standards
6. Proofed products according to specified temperature and other conditions
7. Required oven temperature is selected to bake goods on accordance with the
desired characteristics, standards recipe and specification and enterprise
practices
CONTENTS:
Different baking terminologies baking products
Baking equipment Techniques for batter and dough
Specific baking ingredients and its Temperature ranges in baking
substitution products
Applied mathematical operations Occupational health and safety
Types, kinds and classification
CONDITIONS:
Students/trainees must be Measuring equipment
provided with the following: Set of knives
Personal Protective equipment Calculator
Small hand tools CDs, VHS
Heavy duty equipments Hand-outs
Pans and pots
METHODOLOGY:
Lecture/Discussion
Demonstration/Application
Oral Presentation
ASSESSMENT:
Oral-recitation
Written examination
Observation checklist
Demonstration (Projects)

LO 2: DECORATE AND PRESENT BAKERY PRODUCTS
1. Presented pastries and bakery products according to specified

techniques involved and proper garnishing
2. Required and appropriate filling of pastry and yeast goods in
accordance with standard recipes and /or enterprises standards and
customer preferences
3. Finished pastry and bakery items according to desired product
characteristics
4. Presented pastry and yeast goods according to standard and
procedures established
CONTENTS:
Decorative techniques and rules for garnishing
The tools in decorating
Tips how to present finished baked products
Standard and procedure in pastry and yeast goods
CONDITIONS:

Decorative tools:
Spatula
Parchment paper
Piping bag
Pastry brush
pastry bag
turntable
serrated knife
grater
METHODOLOGY:
Lecture/Discussion
Oral Presentation
ASSESSMENT:
Oral-recitation
Written examination

LO 3 : STORE BAKERY PRODUCTS
1. Used packaging materials according to types, kinds and classification of

pastry and other bake products
2. Determined shelf-life of pastries and other baked products
3. Stored pastry and bakery products according to established
standards and procedures
4. Selected packaging are used for the appropriate preservation of product
freshness and eating characteristics
CONTENTS:
Different kinds of packaging materials to be used

Shelf-life of pastries and other baked products based on the
standard and procedure
Standards and procedures of bakery products
OHS
CONDITIONS:
Storage area
Packaging materials
Pastries and baked product
METHODOLOGY:
Lecture/Discussion
Actual Presentation
ASSESSMENT:
Oral-recitation
Written examination
Direct observation

UNIT OF COMPETENCY : PREPARE AND PRESENT PASTRY PRODUCTS
CODE :
MODULE TITLE :Preparing and Presenting pastry products
MODULE DESCRIPTOR : The module covers the knowledge, skill and attitude
required to be able to prepare pastry products that
undergone the correct procedure and techniques
needed for the specific bakery product.
NOMINAL DURATION :
PREREQUISITE :
LO 1. PREPARE PASTRY AND BAKERY PRODUCTS

LO 2. DECORATE AND PRESENT PASTRY AND BAKERY PRODUCTS
LO 3. STORE BAKERY PRODUCTS

LO 1 : PREPARE PASTRY PRODUCTS
8. Appropriate equipment are used according to required pastry and bakery products
and standard operating procedure
9. Ingredients are selected, measured and weighed according to recipe requirement
and established standards and procedure
10. Prepared variety of pastry and bakery products according to standard recipes and
desired product characteristics
11. Cooked and baked Pastry and bakery products according to techniques and
appropriate conditions
12. Prepared batter and dough in accordance with enterprise standards
13. Proofed products according to specified temperature and other conditions
14. Required oven temperature is selected to bake goods on accordance with the
desired characteristics, standards recipe and specification and enterprise
practices
CONTENTS:
Different baking terminologies baking products
Baking equipment Techniques for batter and dough
Specific baking ingredients and its Temperature ranges in baking
substitution products
Applied mathematical operations Occupational health and safety
Types, kinds and classification
CONDITIONS:
Students/trainees must be Measuring equipment
provided with the following: Set of knives
Personal Protective equipment Calculator
Small hand tools CDs, VHS
Heavy duty equipments Hand-outs
Pans and pots
METHODOLOGY:
Lecture/Discussion
Oral Presentation
ASSESSMENT:
Oral-recitation
Written examination

LO 2: DECORATE AND PRESENT PASTRY PRODUCTS
5. Presented pastries and bakery products according to specified

techniques involved and proper garnishing
6. Required and appropriate filling of pastry and yeast goods in
accordance with standard recipes and /or enterprises standards and
customer preferences
7. Finished pastry and bakery items according to desired product
characteristics
8. Presented pastry and yeast goods according to standard and
procedures established
CONTENTS:
Decorative techniques and rules for garnishing
The tools in decorating
Tips how to present finished baked products
Standard and procedure in pastry and yeast goods
CONDITIONS:

Decorative tools:
Spatula
Parchment paper
Piping bag
Pastry brush
pastry bag
turntable
serrated knife
grater
METHODOLOGY:
Lecture/Discussion
Oral Presentation
ASSESSMENT:
Oral-recitation
Written examination

LO 3 : STORE PASTRY PRODUCTS
5. Used packaging materials according to types, kinds and classification of

pastry and other bake products
6. Determined shelf-life of pastries and other baked products
7. Stored pastry and bakery products according to established
standards and procedures
8. Selected packaging are used for the appropriate preservation of product
freshness and eating characteristics
CONTENTS:
Different kinds of packaging materials to be used

Shelf-life of pastries and other baked products based on the
standard and procedure
Standards and procedures of bakery products
OHS
CONDITIONS:
Storage area
Packaging materials
Pastries and baked product
METHODOLOGY:
Lecture/Discussion
Actual Presentation
ASSESSMENT:
Oral-recitation
Written examination
Direct observation

UNIT OF COMPETENCY : PREPARE AND PRESENT CAKE, TORTE AND
GATUEA
CODE :
MODULE TITLE : Preparing and presenting cake, Torte and

Gateau
MODULE DESCRIPTOR : The module covers the skills and knowledge

required by patisserie to produce, fill and decorate
and present range of specialized cakes where finish,
decoration and presentation
are involved.
NOMINAL DURATION :
PREREQUISITE :

LO 1. PREPARE CAKES
LO 2. PREPARE AND USE FILLINGS
LO 3. DECORATE CAKES
LO 4. PRESENT CAKES
LO 5. STORE CAKES

LO 1 : PREPARE CAKES
1. Ingredients are selected, measured and weighed according recipe requirements,

enterprise practices and customer practices
2. Required oven temperature is selected to bake goods in accordance with desired
characteristics, standard recipe specifications and enterprise practices
3. Shortened cakes and foam type cakes are prepared according to recipe
specification and desired product characteristics
4. Differentiate the mixing methods used for shortened cakes and foam-type cakes
5. Cakes are cooled according to established standards and procedures
CONTENTS:
Culinary terms related to cakes
Identify the main ingredients used for cakes
Identify the specific temperature used for different type of cakes
Classify the different types of cake
Enumerate the mixing method used for shortened cakes and foam type cakes
Identify the cooling temperature of cakes
Different equipments in baking
Baking conditions and temperature
CONDITIONS:
Personal Protective equipment
Bake ware
Small hand tools
Large equipment
METHODOLOGY:
Lecture/Discussion
Actual Presentation
ASSESSMENT:
Oral-recitation
Written examination
Direct observation

LO 2 : PREPARE AND USE FILLINGS
1. Fillings are identified according to what specific cake it is appropriate

2. Filling are prepared and selected in accordance with required consistency and
appropriate flavors
3. Slice or layer cakes are filled and assembled according to standard recipe
specifications, enterprise practice and customer preference
4. Coatings and sidings are selected according to the product characteristics and
required recipe specifications
CONTENTS:
Identify the fillings appropriate in a specific cakes
Identify the consistency and appropriate flavor of fillings
Identify how to fill and assembly cakes according to the standard recipe
specification
Classify coating and siding based on the required recipe specification
CONDITIONS:
Small hand tools
Pans and pots
Measuring equipment
CDs, VHS
Hand-outs
METHODOLOGY:
Lecture/Discussion
Actual Presentation
ASSESSMENT:
Oral-recitation
Written examination
Direct observation

LO 3 : DECORATE CAKES
1. Cakes are decorated suited to the product and occasion and in the
accordance with standard recipes and enterprise practices
2. Suitable icing and decoration are used according to standard recipes
and/or enterprise standards and customer preferences
CONTENTS:
Identify the specific decoration appropriate for the cake

Identify the standard recipes of icing and decorations
CONDITIONS:
Decorative tools:
Spatula
Parchment paper
Piping bag
Pastry brush
pastry bag
turntable
serrated knife
grater
METHODOLOGY:
Lecture/Discussion
Oral Presentation
ASSESSMENT:
Oral-recitation
Written examination
Observation

LO 4 : PRESENT CAKES
1. Cakes are presented on accordance with customers expectations and

established standards and procedure equipment are selected and used and
used in ac accordance with service requirements
2. Product freshness appearances and eating qualities are maintained in
accordance with the established standard and procedure
3. Cakes are marked or cut portion-controlled to minimize wastage and in
accordance with the enterprise specifications and customer preferences
CONTENTS:
Identify the equipment selected and used in accordance with service

requirement
Identify the product freshness, appearance, characteristics of prepared cakes
Familiarize the cutting-portion to minimize the wastage of cake
CONDITIONS:
Stands
Packaging materials
Decorative techniques
METHODOLOGY:
Lecture/Discussion
Oral Presentation
ASSESSMENT:
Oral-recitation
Written examination
Observation

LO 5 : STORE CAKES
1. Cakes are stored in accordance with establishments standard and procedures

2. Storage methods are identified in accordance with a product specifications
and established standards and procedures
CONTENTS:
Enumerate the standards and procedure of storing cake products

Identify the storage method for cakes
OHS
CONDITIONS:
Cutting materials
Packaging materials
METHODOLOGY:
Lecture/Discussion
Oral Presentation
ASSESSMENT:
Oral-recitation
Written examination

UNIT OF COMPETENCY : PREPARE AND DISPLAY PETITS FOURS
CODE :
MODULE TITLE : Preparing and displaying petit fours
MODULE DESCRIPTOR : The module covers the knowledge, skill and

attitude required to be able to prepare and display
petits fours to a level of high and consistent quality.
NOMINAL DURATION :
PREREQUISITE :
LO 1. PREPARE ICE PETITS FOURS

LO 2. PREPARE FRESH PETITS FOURS
LO 3. PREPARE MARZIPAN PETITS FOURS
LO 4. PREPARE CARAMELIZED PETITS FOURS
LO 5. DISPLAY PETITS FOURS
LO 6. STORE PATITS FOURS

LO 1 : PREPARE ICED PETITS FOURS
1. Sponges and bases are prepared, cut and assemble according to standard recipes
and enterprise requirements and practices.
2. Fillings are prepared with the required flavors and consistency.
3. Fondant icing is brought in accordance with the required temperature and
established standards operating procedures.
4. Decorations are designed and used in accordance with the establishment
standards and procedure.
CONTENTS:
Characteristics of classical and contemporary petits four

Underlying principles in making petit fours
types and kinds of sponge and bases
different kinds of fillings
Procedure in making fondant icing
decors and designs
CONDITIONS:

Small hand tools
Measuring equipment
Set of knives
Rolling Pin
Decorative cutters
Molder
Pots and pans
CDs, VHS
Hand-outs
METHODOLOGY:
Lecture/Discussion
Oral Presentation
ASSESSMENT:
Oral-recitation
Written examination
Observation

LO 2: PREPARE FRESH PETITS FOURS
1. A selection of small choux paste shapes are baked and decorated in

accordance with established standards and procedures.
2. Baked sweet paste are prepared and blinded in accordance with established
standards and procedures.
3. Garnishes, glazes and finished are used in accordance with the established
standards and procedures.
CONTENTS
Identify the kinds of small choux paste

Types of sweet paste and fillings
Different garnishes, glazes and finishes
CONDITIONS:
Small hand tools
Measuring equipment
Bake wares
Pot and pans
Molder (tart)
Pastry brusher
Piping tube
Pastry bag
Set of knives
Decorative cutters
CDs, VHS
Hand-outs
METHODOLOGY:
Lecture/Discussion
Oral Presentation
ASSESSMENT:
Oral-recitation
Written examination
Observation

LO 3: PREPARE MARZIPAN PETITS FOURS
1. Flavor and shape quality marzipan appropriate producing mini-size fruits

2. Coat marzipan fruits to preserve desired eating characteristics of and of
required, soften with egg whites, pipe into shapes are seal/brown with applied
heat according to enterprise practice.
CONTENTS
Specify flavor and shape quality marzipan

Tips on coating marzipan fruits
CONDITIONS:

Small hand tools
Heavy duty equipments
Pans and pots
Measuring equipment
Piping tube
Set of knives
Molder
Rolling Pin
Decorative cutters
CDs, VHS
Hand-outs
METHODOLOGY:
Lecture/Discussion
Oral Presentation
ASSESSMENT:
Oral-recitation
Written examination
Observation

LO 4: PREPARE CARAMELIZED PETITS FOURS
1. Select and coat fresh fruits/fruit segments with the pale amber-colored caramel
2. Sandwich dried fruits or nuts or fill with flavored marzipan and coat with pale-
amber colored caramel according to specification enterprise standards.
CONTENTS
Identify the specification of fresh fruits needed to caramelized

Identify the specification of dried fruits needed.
Identify the kinds of sugar to caramelized
CONDITIONS:

Small hand tools
Heavy duty equipments
Pans and pots
Measuring equipment
Set of knives
CDs, VHS
Hand-outs
METHODOLOGY:
Lecture/Discussion
Oral Presentation
ASSESSMENT:
Oral-recitation
Written examination

LO 5: DISPLAY PETITS FOURS
1. Select and prepare appropriate receptacles for petits fours

2. Display petits fours creatively to enhance customer appeal.
CONTENTS
Identify the kinds of receptacles for petits fours

Tips on how to display petit fours
CONDITIONS:

Small hand tools
Display stands / flat forms
Set of knives
Decorative cutters
CDs, VHS
Hand-outs
METHODOLOGY:
Lecture/Discussion
Oral Presentation
ASSESSMENT:
Oral-recitation
Written examination
Observation

LO 6: STORE PETITS FOURS
1. Store petits fours in proper temperatures and conditions to maintain maximum

eating qualities, appearance and freshness.
CONTENTS
Tips on storing petits fours

Identify the proper temperature needed
CONDITIONS:

Storage area
CDs, VHS
Hand-outs
METHODOLOGY:
Lecture/Discussion
Oral Presentation
ASSESSMENT:
Oral-recitation
Written examination
Observation

UNIT OF COMPETENCY : PRESENT DESSERTS
CODE :
MODULE TITLE : PRESENTING DESSERTS
MODULE DESCRIPTOR : This unit deals with the various and specialized
techniques of desserts presentation required by
patisserie in hospitality enterprises
NOMINAL DURATION :
PREREQUISITE :
LO 1. Presents and serve plated desserts.
LO 2. Plans prepare and conduct a dessert trolley and presentation.
LO 3. Store and package desserts

LO 1. PRESENT AND SERVE PLATED DESSERTS.
1. Desserts are used and prepared according to product items, occasion

and enterprise standards and procedures.
2. Desserts are plated and decorated in accordance with enterprise standards
and procedures.
CONTENTS:
Portion control and presentation of dessert

Steps in plating and decorating dessert
CONDITIONS:
Students/Trainees must be provided with the following:
Measuring Devices
Piping bags and attachment
China ware
Decorating materials
METHODOLOGY:
Lecture/Discussion
Oral Presentation
ASSESSMENT:
Oral-recitation
Written examination

LO 2. PLAN PREPARES AND CONDUCTS A DESSERT TROLLEY PRESENTATION.
1. Planned and utilized trolley services for dessert according to available

facilities equipment and customer/enterprise requirements.
2. Prepared and arranged variety of desserts in accordance with enterprise
standards and procedure.
CONTENTS:
Trolley services in preparation and presentation of dessert

Diagram presentation on how to arrange and prepare variety of dessert
CONDITIONS:
Measuring Devices
China ware
Decorating materials
Packaging materials
Trolley
METHODOLOGY:
Lecture/Discussion
Oral Presentation
ASSESSMENT:
Oral-recitation
Written examination

LO 3. STORE AND PACKAGE DESSERTS
1. Stored dessert in accordance with the required temperature and customers
specifications.
2. Packaged desserts in accordance with established standards and procedures.
CONTENTS:
Temperature range in storing desserts

Packaging design techniques
CONDITIONS:
Packaging materials
Thermometer
Display cabinets including temperature controlled cabinets
Refrigerator
Chillers
Freezers
China ware
METHODOLOGY:
Lecture- Discussion
Demonstration
Application
Presentation
ASSESSMENT METHOD:
Hands-on
Direct Observation
Practical Demonstration


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COURSE DESIGN

COURSE TITLE : BREAD AND PASTRY PRODUCTION

1. Obtain and convey workplace information

SFIST CBC Page 1 of 84

SFIST CBC Page 2 of 84

Unit Of Module Title Module Contents No. Of

2. Work In A 2.1 Working In A 2.1.1 Describe And Identify 4

3. Practice 3.1 Practicing 3.1.1 Integrate Personal 6

4. Practice 4.1 Practicing 4.1.1 Identify Hazards And 4

SFIST CBC Page 3 of 84

2. Observe 2. Observing 2.1.1 Follow Hygienic 10

3. Perform 3.1 Performing 3.1.1 Plan And Prepare 40

SFIST CBC Page 5 of 84

5. Provide 5.1 Providing 5.1.1 Greet Customer 15

SFIST CBC Page 6 of 84

SFIST CBC Page 7 of 84

Units of competency No. of Modules TOTAL

SFIST CBC Page 8 of 84

SFIST CBC Page 9 of 84

TOOLS EQUIPMENT MATERIALS

ITEM ITEM ITEM

SFIST CBC Page 11 of 84

Must be a holder of Bakery-Pastry Production NC II

We wish to express our appreciation and with particular thanks to the

1. Rhikie Rose P. Maranan

SFIST CBC Page 12 of 84

BASIC COMPETENCY : COMMUNICATIONS

UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION

MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATION

SUGGESTED DURATION : 4 hours

PREREQUISITE : Receive and Respond to workplace Communication.

SUMMARY OF LEARNING OUTCOMES:

LO 1. Obtain and convey workplace information

LO 2. Complete relevant work related documents.

LO 3. Participate in workplace meeting and discussion.

SFIST CBC Page 13 of 84

1. Specific relevant information is accessed from appropriate sources.

The students/ trainees must be provided with the following:

1. Writing materials (pen & paper)

SFIST CBC Page 14 of 84

1. Ranges of forms relating to conditions of employment are completed

The students/trainees must be provided with the following:

SFIST CBC Page 15 of 84

1. Team meetings are attended on time.

The students/trainees must be provided with the following:

SFIST CBC Page 16 of 84

UNIT OF COMPETENCY : WORK IN A TEAM ENVIRONMENT

MODULE TITLE : WORKING IN A TEAM ENVIRONMENT

MODULE DESCRIPTOR : This module covers the knowledge, skills, and

SUGGESTED DURATION : 4 hours

PREREQUISITE : TEAMWORK (NC I)

SUMMARY OF LEARNING OUTCOMES:

LO1. Describe and identify team role and responsibility in a team.

LO2. Describe work as a team.

SFIST CBC Page 17 of 84

1. Role and objective of the team is identified.

The students/ trainees must be provided with the following:

1. Standard operating procedure (SOP) of workplace

SFIST CBC Page 18 of 84

1. Appropriate forms of communication and interactions are undertaken.

The students/trainees must be provided with the following:

1. Observation of work activities

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