Training Plan for Bread and Pastry Production

Sector : Tourism Sector (Hotels & Restaurants)
Qualification Title: Bread and Pastry Production NCII
Unit of Competency: Prepare and present gateaux, tortes and cakes
Module Title: Preparing and presenting gateaux, tortes and cakes
Logo of your school, name of your school and address

Plan
Training
Session
Data Gathering Instrument for Trainee’s Characteristics
Please answer the following instrument according to the characteristics
described below. Underline the answer of your choice that best describes you
as a learner. Blank spaces are provided for some data that need your
response.
Name: Mr. Jayson Caguisa
Characteristics of learners
Language, Average grade in: Average grade in:

literacy and English Math
numeracy (LL&N)
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
75 to 79 e. 75 to 79
Cultural and Ethnicity/culture:

language a. Boholano
background
b. Cebuano
c. Waray
d. Ilonggo
e. Muslim
f. Others( please specify)_____________
Education & Highest Educational Attainment:

general a. High School Level
knowledge
b. High School Graduate
c. College Level
d. College Graduate
e. with units in Master’s degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Sex a. Male
b. Female
Date Developed: Document No.

August 2019 Issued by:
School Logo Date Revised: Page 3 of 64

Bread and Pastry NCII Your school
Developed by:
Ezra Guadalquiver
Revision #
Age Your age: 28 years old
Physical ability 1. Disabilities(if any) None
2. Existing Health Conditions (Existing illness
if any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify)
__________________
Work experience
Previous
experience with a. _______________
the topic b. _______________
Number of years as a (work) NONE
List down trainings related to Bread and Pastry
Previous
learning Production
experience Cake Baking and Frosting Workshop
3 Tier Cake with Boiled Icing Training
National Certificates acquired and NC level

Training Level
completed _____________None_________
Other courses related to

Special courses
a. Units in education
b. Master’s degree units in education
c. Others (please specify) BSED – major in
T.L.E.
Learning styles a. Visual - The visual learner takes mental
pictures of information given, so in order for
this kind of learner to retain information,
oral or written, presentations of new
information must contain diagrams and
drawings, preferably in color. The visual
learner can't concentrate with a lot of
activity around him and will focus better and
learn faster in a quiet study environment.
b. Kinesthetic - described as the students in
the classroom, who have problems sitting

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still and who often bounce their legs while
tapping their fingers on the desks. They are
often referred to as hyperactive students
with concentration issues.
c. Auditory- a learner who has the ability to
remember speeches and lectures in detail
but has a hard time with written text. Having
to read long texts is pointless and will not be
retained by the auditory learner unless it is
read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities where
they can watch, listen and then review what
has happened.
f. Theorist - Learns most when ideas are linked
to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
a. Financially challenged
Other needs
b. Working student
c. Solo parent
d. Others(please specify)
__________________


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FORM 1.1 SELF-ASSESSMENT CHECK
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information, which is essential in planning training
sessions. Please check the appropriate box of your answer to
the questions below.
BASIC COMPETENCIES
CAN I…? YE NO
S
1. Participate in workplace communication
1.1 Obtain and convey workplace information? √
1.2 Participate in workplace meetings and √
discussions?
1.3 Complete relevant work related documents? √
2. Work in team environment
2.1 Describe team role and scope? √
2.2 Identify own role and responsibility within team? √
2.3 Work as a team member? √
3. Practice career professionalism
3.1 Integrate personal objectives with organizational √
goals?
3.2 Set and meet work priorities? √
3.3 Maintain professional growth and development? √
4. Practice occupational health and safety procedures
4.1 Integrate personal objectives with organizational √
goals?
4.2 Set and meet work priorities? √
4.3 Maintain professional growth and development? √


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COMMON COMPETENCIES
CAN I…? YE NO
S
1. Develop and update industry knowledge
1.1 Identify and access key sources of information √
on the industry?
1.2 Access, apply and share industry information? √
1.3 Update continuously relevant industry √
knowledge?
2. Observe workplace hygiene procedures
2.1 Practice personal grooming and hygiene? √
2.2 Practice safe and hygienic handling, storage √
and disposal of food, beverage and materials?
3. Perform computer operations
3.1 Identify and explain the functions, general √
features and capabilities of both hardware and
software?
3.2 Prepare and use appropriate hardware and √
software according to task requirement?
3.3 Use appropriate devices and procedures to √
transfer files/data?
3. 4 Produce accurate and complete data √
according to the requirements?
3. 5 Maintain computer system? √
4. Perform workplace and safety practice?
4. 1 Practice workplace safety, security and hygiene √
systems, processes and operations?
4. 2 Respond appropriately to faults, problems and √
emergency situations in line with enterprise
guidelines?
4. 3 Maintain safe personal presentation √
standards?
5. Provide effective customer service
5.1 Apply effective verbal and non-verbal √
communication skills to respond to customer needs?
5.2 Provide prompt and quality service to √
customer?


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COMMON COMPETENCIES
CAN I…? YE NO
S
5.3 Handle queries promptly and correctly in line √
with enterprise procedures?
5.4 Handle customer complaints, evaluation and √
recommendations?
CORE COMPETENCIES
CAN I…? YE NO
S
1. Prepare and produce bakery products
1.1 Prepare bakery products? √
1.2 Decorate and present bakery products? √
1.3 Store bakery products? √
2 Prepare and produce pastry products
2.1 Prepare pastry products? √
2.2 Decorate and present pastry products? √
2.3 Store pastry products? √
3 Prepare and present gateaux, tortes and cakes
3.1 Prepare sponge and cakes? √
3.2 Prepare and use fillings? √
3.3 Decorate cakes? √
3.4 Present cakes? √
3.5 Store cakes? √
4 Prepare and display petits fours
4.1 Prepare iced petits fours? √
4.2 Prepare fresh petits fours? √
4.3 Prepare marzipan petits fours? √
4.4 Prepare caramelized petits fours? √
4.5 Display petits fours? √
4.6 Store petits fours? √
5. Present desserts


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CORE COMPETENCIES
CAN I…? YE NO
S
5.1 Prepare and serve plated desserts? √
5.2 Plan, prepare and present dessert buffet selection √
or plating?
5.3 Store and package desserts? √


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Evidences/Proof of Current Competencies
Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation
Current
Proof/Evidence Means of validating
competencies
BASIC
1.1 Obtain and
convey workplace Transcript of Records Submitted original TOR,
information called up issuing
Diploma
1.2 Complete university/college to
relevant work Certificate of trainings verify authenticity,
related documents and workshops conducted interview
1.3 Participate in
workplace
meeting and
discussion
2. Work in a Team environment
2.1 Describe and
identify team role Transcript of Records Submitted original TOR,
and responsibility called up issuing
in a team Diploma
university/college to
2.2 Describe Certificate of trainings verify authenticity,
work as a team and workshops conducted interview
member

3.1 Integrate
personal Submitted original TOR,
objectives with called up issuing
organizational Transcript of Records
university/college to
goals Diploma verify authenticity,
3.2 Set and meet Certificate of trainings conducted interview
work priorities and workshops
3.3 Maintain
professional


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growth and
development
4. Practice Occupational Health and Safety Procedures
4.1 Evaluate
hazard and risks Submitted original TOR,
4.2 Control called up issuing
Transcript of Records
hazards and risks university/college to
Diploma verify authenticity,
4.3 Maintain
Certificate of trainings conducted interview
occupational
health and safety and workshops
awareness
COMMON
1.1 Identify and Submitted original TOR,
access key called up issuing
sources of university/college to
information on Diploma verify authenticity,
the industry Certificate of trainings conducted interview
and workshops
1.2 Access, apply Submitted original TOR,
and share called up issuing
industry university/college to
information Diploma verify authenticity,
and workshops
1.3 Update Submitted original TOR,
continuously called up issuing
relevant industry university/college to
knowledge Diploma verify authenticity,
and workshops
2.1 Practice Submitted original TOR,
personal grooming called up issuing
and hygiene university/college to
Diploma verify authenticity,
and workshops


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2.2 Practice safe Transcript of Records Submitted original TOR,
and hygienic called up issuing
Diploma
handling, storage university/college to
and disposal of Certificate of trainings verify authenticity,
food, beverage and workshops conducted interview
and materials
3.1 Identify and
explain the Transcript of Records Submitted original TOR,
functions, general Diploma called up issuing
features and Certificate of trainings university/college to
capabilities of and workshops verify authenticity,
both hardware conducted interview
and software
3.2 Prepare and Submitted original TOR,
use appropriate Transcript of Records called up issuing
hardware and university/college to
Diploma
software verify authenticity,
according to task Certificate of trainings conducted interview
requirement and workshops
3.3 Use Submitted original TOR,
appropriate Transcript of Records called up issuing
devices and Diploma university/college to
procedures to Certificate of trainings verify authenticity,
transfer files/data and workshops conducted interview
3.4 Produce Transcript of Records Submitted original TOR,
accurate and Diploma called up issuing
complete data Certificate of trainings university/college to
according to the and workshops verify authenticity,
requirements conducted interview
3.5 Maintain Transcript of Records Submitted original TOR,
computer system Diploma called up issuing
Certificate of trainings university/college to
and workshops verify authenticity,
conducted interview
4. Perform workplace and safety practices
4.1 Practice Transcript of Records Submitted original TOR,
workplace safety, called up issuing
Diploma
security and university/college to
hygiene systems, Certificate of trainings verify authenticity,
processes and and workshops conducted interview
operations
4.2 Respond Transcript of Records Submitted original TOR,
appropriately to called up issuing

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faults, problems Diploma university/college to
and emergency verify authenticity,
Certificate of trainings
situations in line conducted interview
and workshops
with enterprise
guidelines
4.3 Maintain safe Transcript of Records Submitted original TOR,
personal called up issuing
Diploma
presentation university/college to
standards Certificate of trainings verify authenticity,
and workshops conducted interview
5.1 Apply effective Transcript of Records
verbal and non- Diploma
verbal Submitted original TOR,
communication Certificate of trainings called up issuing
skills to respond and workshops university/college to
to customer needs verify authenticity,
conducted interview
5.2 Provide Transcript of Records Submitted original TOR,

prompt and Diploma called up issuing
quality service to Certificate of trainings university/college to
customer and workshops verify authenticity,
conducted interview
5.3 Handle Transcript of Records Submitted original TOR,
queries promptly called up issuing
Diploma
and correctly in university/college to
line with Certificate of trainings verify authenticity,
enterprise and workshops conducted interview
procedures
5.4 Handle Transcript of Records Submitted original TOR,
customer called up issuing
Diploma
complaints, university/college to
evaluation and Certificate of trainings verify authenticity,
recommendations and workshops conducted interview
CORE
1.1 Prepare
bakery products Transcript of Records Submitted original TOR,
Diploma called up issuing

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Revision #
conducted interview and
asked to demonstrate
1.2 Decorate and Transcript of Records Submitted original TOR,
present bakery Diploma called up issuing
products Certificate of trainings university/college to
1.3 Store bakery Transcript of Records Submitted original TOR,
products Diploma called up issuing
2. Prepare and produce pastry products
2.1 Prepare Transcript of Records Submitted original TOR,
pastry products Diploma called up issuing
2.2 Decorate and Transcript of Records Submitted original TOR,

present pastry Diploma called up issuing
products Certificate of trainings university/college to
2.3 Store pastry Transcript of Records
products Diploma Submitted original TOR,
Certificate of trainings called up issuing
and workshops university/college to
verify authenticity,
3. Prepare and present gateaux, tortes and cakes

3.1 Prepare
sponge and cakes
3.2 Prepare and
use fillings
3.3 Decorate
cakes


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Ezra Guadalquiver
Revision #
3.4 Present cakes
3.5 Store cakes
4. Prepare and display petits fours
4.1 Prepare iced Transcript of Records Submitted original TOR,
petits fours Diploma called up issuing
4.2 Prepare fresh Transcript of Records Submitted original TOR,
petits fours Diploma called up issuing
marzipan petits Diploma called up issuing
fours Certificate of trainings university/college to
caramelized petits Diploma called up issuing
fours Certificate of trainings university/college to
4.5 Display petits Transcript of Records Submitted original TOR,
fours Diploma called up issuing
4.6 Store petits Transcript of Records Submitted original TOR,
fours Diploma called up issuing
5. Present desserts
5.1 Prepare and Transcript of Records Submitted original TOR,
serve plated Diploma called up issuing
desserts Certificate of trainings university/college to


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Revision #
5.2 Plan, prepare Transcript of Records Submitted original TOR,
and present Diploma called up issuing
dessert buffet Certificate of trainings university/college to
selection or and workshops verify authenticity,
plating conducted interview and
5.3 Store and Transcript of Records Submitted original TOR,
package desserts Diploma called up issuing
Identifying Training Gaps
From the accomplished Self-Assessment Check (Form 1.1) and the

evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.
Form 1.3 Summary of Current Competencies versus Required

Competencies
Required Units of Current Training Gaps/

Competency/ Learning Competencies Requirements
Outcomes
BASIC
1.1 Obtain and convey Obtain and convey
workplace information workplace
communication
1.2 Complete relevant Complete relevant
work related documents work related
documents
1.3 Participate in Participate in
workplace meeting and workplace meeting
discussion and discussion


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2. Work in a team environment
2.1 Describe and identify Describe and identify
team role and responsibility team role and
in a team responsibility in a
team
2.2 Describe work as a Describe work as a
team member team member
3.1 Integrate personal Integrate personal
objectives with objectives with
organizational goals organizational goals
3.2 Set and meet work Set and meet work
priorities priorities
3.3 Maintain professional Maintain
growth and development professional growth
and development
4. Practice occupational health and safety
4.1 Evaluate hazard and Evaluate hazard and
risks risks
4.2 Control hazards and Control hazards and
risks risks
4.3 Maintain occupational Maintain
health and safety occupational health
awareness and safety awareness

Competency/Learning Competencies Requirements
Outcomes based on CBC
COMMON
1.1 Identify and access key Identify and access
sources of information on key sources of
the industry information on the
industry
1.2 Access, apply and Access, apply and
share industry information share industry
information
1.3 Update continuously Update continuously
relevant industry relevant industry
knowledge knowledge


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Revision #
2.1 Practice personal Practice personal
grooming and hygiene grooming and
hygiene
2.2 Practice safe and Practice safe and
hygienic handling, storage hygienic handling,
and disposal of food, storage and disposal
beverage and materials of food, beverage and
materials
3.1 Identify and explain the Identify and explain
functions, general features the functions,
and capabilities of both general features and
hardware and software capabilities of both
hardware and
software
3.2 Prepare and use Prepare and use
appropriate hardware and appropriate
software according to task hardware and
requirement software according to
task
3.3 Use appropriate devices Use appropriate
and procedures to transfer devices and
files/data procedures to
transfer files/data
3.4 Produce accurate and Produce accurate
complete data according to and complete data
the requirements according to the
requirements
3.5 Maintain computer Maintain computer
system system
4. Perform workplace and safety practices
4.1 Practice workplace Practice workplace
safety, security and hygiene safety, security and
systems, processes and hygiene systems,
operations processes and
operations
4.2 Respond appropriately Respond
to faults, problems and appropriately to
emergency situations in faults, problems and
line with enterprise emergency situations
guidelines in line with
enterprise guidelines
4.3 Maintain safe personal Maintain safe
presentation standards personal


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presentation
standards
5.1 Apply effective verbal Apply effective verbal
and non-verbal and non-verbal
communication skills to communication skills
respond to customer needs to respond to
customer needs
5.2 Provide prompt and Provide prompt and
quality service to customer quality service to
customer
5.3 Handle queries Handle queries
promptly and correctly in promptly and
line with enterprise correctly in line with
procedures enterprise
procedures
5.4 Handle customer Handle customer
complaints, evaluation and complaints,
recommendations evaluation and
recommendations

Competency/Learning Competencies Requirements
Outcomes based on CBC
CORE
1.1 Prepare bakery Prepare bakery
products products
1.2 Decorate and present Decorate and present
bakery products bakery products
1.3 Store bakery products Store bakery
products
2. Prepare and produce pastry products
2.1 Prepare pastry Prepare pastry
products products
2.2 Decorate and present Decorate and present
pastry products pastry products
2.3 Store pastry products Store pastry
products
3. Prepare and present gateaux, tortes and cakes
3.1 Prepare sponge and Prepare sponge and
cakes cakes


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3.2 Prepare and use fillings Prepare and use
fillings
3.3 Decorate cakes Decorate cakes
3.4 Present cakes Present cakes
3.5 Store cakes Store cakes
4. Prepare and display petits fours
4.1 Prepare iced petits Prepare iced petits
fours fours
4.2 Prepare fresh petits Prepare fresh petits
fours fours
4.3 Prepare marzipan Prepare marzipan
petits fours petits fours
4.4 Prepare caramelized Prepare caramelized
petits fours petits fours
4.5 Display petits fours Display petits fours
4.6 Store petits fours Store petits fours
5. Present desserts
5.1 Prepare and serve Prepare and serve
plated desserts plated desserts
5.2 Plan, prepare and Plan, prepare and

present dessert buffet present dessert
selection or plating buffet selection or
plating
5.3 Store and package Store and package
desserts desserts


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Form No. 1.4: Training Needs
Training Needs Module Title/
(Learning Outcomes) Module of Instruction
Prepare sponge and cakes
Prepare and use fillings Preparing and presenting
gateaux, tortes and cakes
Decorate cakes
Present cakes
Store cakes


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Ezra Guadalquiver
Revision #
SESSION PLAN
Sector : TOURISM
Qualification Title : BREAD and PASTRY PRODUCTION NCII
Unit of Competency : Prepare and present gateaux, tortes and cakes
Module Title : Preparing and presenting gateaux, tortes and cakes
Learning Outcomes:
After 25 hours of learning activities, the trainees will be able to effectively:
1. Prepare sponge and cakes
2. Prepare and use fillings
3. Decorate cakes
4. Present cakes
5. Store cakes
A. INTRODUCTION- This unit covers the knowledge and skills required by bakers and pastry cooks (patissiers) to produce,
fill, decorate and present a range of specialized sponges and cakes, where finish, decoration and presentation of a high order
is required.
B. LEARNING ACTIVITIES
LO 1: Prepare sponge and cakes
Learning Content Methods Presentation Practice Feedback Resources Time
1. Culinary and ●Modular/Self-paced ●Read Information ●Answer ●Compare ●CBLM
technical terms learning Sheet 3.1-1 On Self-Check answers 1.5
related to specialized ●Lecture/discussion Culinary and 3.1-1 with Answer hours
cakes commonly used method Technical Terms Key 3.1-1
in the industry

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2. Baking equipment ●Modular / Self-paced ●Read Information ●Answer Compare • CBLM
●Lecture/discussion Sheet 3.1-2 On Self-Check answers 1 hour
method Baking Equipment No. 3.1-2 with Answer
Key 3.1-2
3. Baking techniques, ●Modular / Self-paced ●Read Information ●Answer ●Compare ●CBLM
appropriate conditions ●Lecture/discussion Sheet 3.1-3 On Self-Check answers 1.5
and enterprise method Baking No. 3.1-3 with answer hour
requirements and Techniques, key 3.1-3
standards Appropriate
Conditions and
Enterprise
Requirements and
Standards
4. Temperature ●Modular / Self-paced ●Read Information ●Answer ●Compare ●CBLM
ranges in baking ●Lecture/discussion Sheet 3.1-3 On Self-Check answers 1.5
different specialized method Temperature No. 3.1-4 with answer hour
cakes ranges in baking key 3.1-4
pastry products
Study Operation Perform Refer ●Oven 1

Sheet 3.1-1 Operation performance hour
Operate an Oven Sheet 3.1-1 on the
Operate an Performance
Oven Criteria
Checklist
3.1-1
LO 2: Prepare and use fillings

Date Revised:
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Revision #
1. Fillings and ●Modular/Self-paced ●Read Information ●Answer ●Compare ●CBLM
coating/icing, glazes ●Lecture/discussion Sheet 3.1-1 Fillings Self-Check answers 2
and decorations for method and coating/icing, No. 3.1.1 with Answer hours
different specialized glazes and Key 3.1-1
cakes. decorations
●Demonstration Familiarize Task Perform Task Check Hand/ 1.5
Sheet 3.1-1 Make a Sheet 3.1-1 performance stand hours
chocolate ganache Make a with mixer,
chocolate Performance confection
ganache Criteria er sugar,
Checklist butter,
3.1-1 chocolates,
jams
●Demonstration Familiarize Task Perform Task Check Hand/ 1.5
Sheet 3.1-2 Make a Sheet 3.2-2 performance stand hours
buttercream icing Make a with mixer,
buttercream Performance confection
icing Criteria er sugar,
Checklist butter,
3.1-2 eggs
LO 3: Decorate cakes
1. Identify the specific ●Modular/Self-paced ●Read Information ●Answer ●Compare ●CBLM
decoration ●Lecture/discussion Sheet 3.3-1 specific Self-Check answers 1.5
appropriate for the method decoration No. 3.3.1 with Answer hours
cake appropriate for the Key
cake.

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●Demonstration Familiarize Task Perform Task ●Check Cakes, 5
Sheet 3.3-1 Sheet 3.3-1 performance fillings hours
Decorate a cake Decorate a with and
cake Performance coating
Criteria /icing
Checklist
3.3-1
LO 4. Present cakes
1. Varieties and ●Modular / Self-paced ●Read Information ●Answer ●Compare ●CBLM 1.5
characteristics of ●Lecture/discussion Sheet 3.4-1 Self-Check answers hours
specialized cakes, method Varities and No. 3.4-1 with Answer
both classical and Characteristics of Key 3.4-1
contemporary Specialized Cakes
2. Present cakes ●Modular / Self-paced ●Read Information ●Answer ●Compare ●CBLM 3
according to standard ●Lecture/discussion Sheet 3.4-2 On Self-Check answers hours
recipes and/or method Decorating Cakes No. 3.4-2 with Answer
enterprise/customer using coating, icing Key 3.4-2
requests and decorations
according to
standard recipes
and/or enterprise
standards and/or
customer requests
●Demonstration Familiarize Task Perform Task Check Cake, 1hour
Sheet 3.4-1 Slicing Sheet 3.4-1 performance knife,
of cakes with serving
Slicing of
cakes Performance plate
Criteria
Date Revised:
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Checklist
3.4-1
LO 5. Store cakes
1. Shelf life of different ●Modular/Self-paced Read Information ●Answer ●Compare ●CBLM 30
specialized cakes. learning Sheet 3.5-1 On Self-Check Answers mins
●Lecture/discussion Shelf-life of No. 3.5-1 with answer
method different Key 3.5-1
specialized cakes
2. Standards and ●Modular/Self-paced ●Read Information ●Answer ●Compare ●CBLM 30
procedures in storing learning Sheet 3.5-2 on Self-Check Answers mins
pastry products ●Lecture/discussion Standards and No. 3.5-2 with answer
method procedures in Key 3.5-2
storing pastry
products and
standards
3. Hygiene and safe ●Modular/Self-paced Read Information ●Answer ●Compare ●CBLM 30
handling and storage learning Sheet 3.5-3 Proper Self-Check Answers mins
requirements related ●Lecture/discussion Hygiene and Safe No. 3.5-3 with answer
to specialized cake method Handling of Cakes Key 3.5-3
ingredients,
commodities and
products
C. ASSESSMENT PLAN-
 Oral questioning
 Observation
 Demonstration

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D. TEACHER’S SELF-REFLECTION OF THE SESSION
Prepared by: Approved by:

Ezra A. Guadalquiver Jovito Danilo C. Nazareno, MA
Trainer

Date Revised:
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COMPETENCY-BASED LEARNING MATERIAL
HOW TO USE THIS

COMPETENCY –BASED
Sector: TOURISM (Hotel and Restaurant)
Qualification Title: Bread and Pastry Production NCII
Unit of Competency: Prepare and present gateaux, tortes, and cakes
Module Title: Preparing and presenting gateaux, tortes and cakes
Name of your School:

Date Revised:
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Production NCII Your school
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LEARNING MATERIALS
Welcome!
The core unit of competency, "PREPARE AND PRESENT GATEAUX,

TORTES AND CAKES", is one of the competencies of BREAD AND PASTRY
PRODUCTION NC II, a course, which comprises the knowledge, skills and
attitudes, required for a TVET trainee to possess.
The module, PREPARING AND PRESENTING GATEAUX, TORTES AND

CAKES, contains training materials and activities related to produce, fill,
decorate and present a range of specialized sponges and cakes, where finish,
decoration and presentation of a high order is required. This is prepared to
help you achieve the required competency in BREAD AND PASTRY
PRODUCTION NCII.
In this module, you are required to go through a series of learning

activities in order to complete each learning outcome. In each learning
outcome are Information Sheets and Task Sheets. Follow and perform the
activities on your own. If you have questions, do not hesitate to ask for
assistance from your facilitator.
The goal of this module is the development of practical skills. You must
learn the basic concepts and terminology to gain these skills. For most part,
you will get this information from the Information Sheets.
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 trainer.
You will be given plenty of opportunity to ask questions and practice on

the job. Make sure you practice your new skills during regular work shift. This
way you will improve both your speed and memory as well as your confidence.

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Reminder:
Read Information Sheet, perform Task Sheet, or Operation Sheet until you
are confident that your outputs conform to the Self-Check (Answer Key) and
Performance Criteria Checklist that follows the sheet. Suggested references
are included to supplement the materials provided in this module.
When you feel confident that you have had sufficient practice to achieve
competency, perform and submit output of the Task Sheet or Operation
Sheet to your facilitator for evaluation and recording in the
Accomplishment Chart. Output shall serve as your portfolio during the
Institutional Competency Assessment. When you feel confident that you
have had sufficient practice, ask your trainer to evaluate you. The results
of your institutional assessment will be recorded in your Progress Chart.
You must pass the Institutional Competency Assessment for this

competency before moving to another competency. A Certificate of
Achievement will be awarded to you after passing the evaluation.
You need to complete this module before you can perform the module on
Preparing and displaying petits fours.

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PARTS OF A COMPETENCY-BASED LEARNING MATERIAL PACKAGE
References/Further Reading
Performance Criteria Checklist
Operation/Task/Job Sheet
Self Check Answer Key
Self Check
Information Sheet
Learning Experiences
Learning Outcome Summary
Module
Module Content
Content
Module
List of Competencies
Content
Module Content
Module Content
Front Page
In our efforts to standardize CBLM, the above

parts are recommended for use in Competency
Based Training (CBT) in Technical Education and
Skills Development Authority (TESDA)
Technology Institutions. The next sections will
show you the components and features of each
part.

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BREAD and PASTRY NCII
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code

BASIC COMPETENCIES
Participate in Participating in
1. workplace 500311105
workplace
communication communication
Work in team Working in team 500311106

2.
environment environment
Practice career Practicing career 500311107

3.
professionalism professionalism
Practice occupational Practicing occupational

4. health and safety health and safety 500311108
procedures procedures
COMMON COMPETENCIES
Developing and
Develop and update TRS311201
1. updating industry
industry knowledge
knowledge
Observe workplace Observing workplace TRS311202

2.
hygiene procedures hygiene procedures
Perform computer Performing computer TRS311203

3.
operations operations
Perform workplace Performing workplace TRS311204

4.
and safety practices and safety practices
Provide effective Providing effective TRS311205

5.
customer service customer service

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CORE COMPETENCIES
Preparing and
Prepare and produce TRS741379
1. producing bakery
bakery products
products
Preparing and
Prepare and produce TRS741380
2. producing pastry
pastry products
products
Prepare and present Preparing and

3. gateaux, tortes and presenting gateaux, TRS741342
cakes tortes and cakes
Prepare and display Preparing and TRS741344

4.
petits fours displaying petits fours
5. Present desserts Presenting desserts TRS741343

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MODULE CONTENT
UNIT OF COMPETENCY: PREPARE AND PRESENT GATEAUX, TORTES

AND CAKES
MODULE TITLE: PREPARING AND PRESENTING GATEAUX, TORTES AND

CAKES
MODULE DESCRIPTOR: This unit covers the knowledge and skills required
by bakers and pastry cooks (patissiers) to produce, fill, decorate and present
a range of specialized sponges and cakes, where finish, decoration and
presentation of a high order is required.
NOMINAL DURATION: 25 HOURS
LEARNING OUTCOMES:
At the end of this module, you MUST be able to:
3. Decorate cakes
4. Present cakes
5. Store cakes
ASSESSMENT CRITERIA:
Ingredients are selected, measured and weighed according to recipe
requirements, enterprise practices and customer practices
Required oven temperature is selected to bake goods in accordance with
desired characteristics, standard recipe
Sponges and cakes are prepared according to recipe specifications,
techniques and conditions and desired product characteristics
Appropriate equipment are used according to required pastry and
bakery products and standard operating procedures
Sponges and cakes are cooled according to established standards and
procedures
Fillings are prepared and selected in accordance with required
consistency and appropriate flavors
Slice or layer sponges and cakes are filled and assembled according to
standard recipe specifications, enterprise practice and customer
preferences

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Coatings and sidings are selected according to the product
characteristics and required recipe specifications
Sponges and cakes are decorated suited to the product and occasion
and in accordance with standard recipes and enterprise practices
Suitable icings and decorations are used according to standard recipes
and/or enterprise standards and customer preferences
Cakes are presented on accordance with customer’s expectations and
established standards and procedures
Equipment are selected and used in accordance with service
requirements
Product freshness, appearances and eating qualities are maintained in
accordance with the established standards and procedures
Cakes are marked or cut portion-controlled to minimize wastage and
in accordance with enterprise specifications and customer preferences
Cakes are stored in accordance with establishment’s standards and
procedures
Storage methods are identified in accordance with product
specifications and established standards and procedures

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LEARNING OUTCOME NO. 2
Prepare and use fillings
Contents:
 Fillings and coating/icing, glazes and decorations for different

specialized cakes.
Assessment Criteria
1. Fillings are prepared and selected in accordance with required

consistency and appropriate flavors
2. Slice or layer sponges and cakes are filled and assembled according to
standard recipe specifications, enterprise practice and customer
preferences
3. Coatings and sidings are selected according to the product
characteristics and required recipe specifications
Conditions
The trainees will have access to:
1. Commercial mixers and attachments

2. Pastry bag
3. Icing tip set
4. Bowls
5. Spatula
6. Rubber scraper
7. Seeds and nuts, fresh and preserved/crystalized fruits
8. Ganache, fondants, buttercreams
9. Flavourings and essences
10. Chocolate powder, icings
Assessment Method:
1. Oral questioning
2. Observation
3. Demonstration

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Learning Experiences
Learning Outcome 2
Prepare and use fillings
Learning Activities Special Instructions
●Read Information Sheet 3.1-1
Fillings and coating/icing, glazes In this Learning Outcome you shall
and decorations prepare tools and materials needed
●Answer Self-Check No. 3.1.1 to determine training needs. To be
able to do this, you should
understand the characteristics of
●Compare answers with Answer Key fillings and coatings/icing, glazes
3.1-1 and decorations.
●Familiarize Task Sheet 3.1-1 Make Go through the Information Sheets
a Chocolate ganache filling and answer the self-checks to
ensure that knowledge of the
●Perform Task Sheet 3.1-1 Make a
standards in Competency-based
Chocolate ganache filling
training are acquired.
● Check performance with
The outputs of your practice of this
Performance Criteria Checklist 3.1-1
Learning Outcome are chocolate
● Familiarize Task Sheet 3.1-2 Make ganache and buttercream icing.
a buttercream icing
These forms will be a part of your
● Perform Task Sheet 3.3-2 Make a portfolio for you Institutional
buttercream icing Competency Evaluation. Show your
output to your trainer for his
●Check performance with
feedback as you accomplish them.

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Information Sheet 3.1-1
Fillings and coating/icing, glazes and decorations for
different specialized cakes.
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Enumerate the different kinds of fillings and coating/ icing, glazes
and decorations;
2. Make a cake with fillings or coating/ icing, glazes or decorations;
3. Value the importance of fillings and coating/icing, glazes and
decorations.
Time allotment: 2 hours
In LO 1 of the
Module on Prepare
Sponge and Cakes,
you have learned the
culinary and
technical terms,
baking equipment,
baking techniques
and temperature
ranges on baking different specialized cakes. In this module, you will learn
how to prepare and use fillings.
In this section, we will discuss how will you prepare and use the
icing/fillings/coatings and decorations for different specialized cakes.
FILLINGS - any substance inside of a pastry or pastry-like food item.

Anything in between layers of cake is a filling.
●Creams – (e.g.) buttercream, whipped cream,

pastry cream, cream cheese (Fig. 1)
Figure1

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●Chocolates – (e.g.) chocolate spread, ganache
(Fig. 2)
Figure 2
●Jams – (e.g.) fruit jam, fruit puree (Fig. 3)
Figure 3
ICING - a mixture of sugar with liquid or butter, typically flavored and

colored, and used as a coating for cakes or cookies.
●BUTTERCREAM – an icing made of butter and/or

shortening blended with confectioner sugar. It is
made by creaming butter until pale with icing
sugar, vanilla and milk. It can be spread over a cake
or piped into patterns. It can also be flavored with
color or chocolate and is perfect for small cakes, like
cupcakes. (Fig. 4)
Figure 4
●Boiled Icing -it is a smooth, glossy, fluffy icing. A

crust forms on the surface but the icing stays soft
inside, with a consistency of melted marshmallow.
Sugar syrup is made, poured into beaten egg
whites, and the mixture beaten again. You need to
apply it to the cake as soon as it is ready, because
it will set quickly. It sets well, even on hot days. (Fig.
5)
Figure 5

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●Royal Icing - Often confused with fondant, royal
icing is a white meringue like mixture made from egg
whites, acetic acid and icing sugar. Royal icing is
easily made at home, and has multiple uses.
Becoming rock-hard once set, it is ideal for attaching
decoration to cakes and is popular icing for piping.
(Fig. 6)
Figure 6
●Fondant - this stiff and shiny icing can be kneaded

and rolled out to cover fruit or chocolate mud cake.
Since its firmness helps keep cakes fresh, it is often
used for big cakes, wedding cakes and cakes that
require travelling. (Fig. 7)
Figure 7
GLAZES - A shiny coating such as syrup, applied to a food; to make a food

shiny or glossy by coating it with a glaze or by browning it under a broiled or
in a hot oven
●Mirror Glaze - is a stunning technique to decorate

mousse cakes, entremets, and pastries. (Fig. 8)
Figure 8

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●Vanilla Glaze - This is the perfect glaze for a
dessert bread. It is so simple to whip up; you will
be adding it to all of your breads. (Fig. 9)
Figure 9
DECORATIONS
●Flowers and leaves – cakes are decorated with

candy or fresh flowers and leaves. It is ideal for
wedding cakes. (Fig. 10)
Figure 10
●Flavored and colored sugar - These are simple

tricks that makes your baking even sweeter. This
recipe is easy and can be kept in the jars for
months. (Fig. 11)
Figure 11
●Fresh and preserved/crystalized fruits – an

impressive looking cake. It is easy to make and it is
light, fluffy and healthy.(fig. 12)
Figure 12

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Self- Check 3.1-1
Identification: Write the correct word that is described or referred to. Write
your answer on a separate sheet.
_______________1. Made by creaming butter until pale with icing sugar, vanilla
and milk. It hardens on refrigeration, and does not keep for more than a few
days.
______________ 2. A shiny coating such as syrup, applied to a food; to make a

food shiny.
______________ 3. It adds color and interest to the presentation of your cakes.

It can be flowers, flavored sugar, or fresh and crystallized fruits.
______________ 4. It is often confused with fondant but actually, it is a white

meringue like mixture made from egg whites, acetic acid and icing sugar.
______________ 5. This is a substance inside of a pastry or pastry-like food

item.
______________ 6. This is an old-fashioned type of icing wherein sugar syrup

is made, poured into beaten egg whites, and the mixture is beaten again. It is
stable and fluffy.
______________ 7. A stiff and shiny icing that can be kneaded and rolled out to
cover fruit or chocolate mud cake. It is often used for big cakes, wedding cakes
and cakes that require travelling.
______________ 8. A mixture of sugar with liquid or butter, typically flavored

and colored, and used as a coating for cakes or cookies.
______________ 9. This is the perfect glaze for a dessert bread and is drizzled
over cooled baked goods or dessert.
_____________ 10. Adding these simple tricks will make your baking even
sweeter.

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ANSWER KEY 3.1-1
1. Buttercream
2. Glaze
3. Decorations
4. Royal Icing
5. Filling
6. Boiled Icing
7. Fondant
8. Icing
9. Vanilla glaze
10. Flavored and colored sugar

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TASK SHEET 3.1-1
Title: Make a Chocolate Ganache
Performance Objective: Given the materials, you should be able to make

a Chocolate Ganache for filling cakes, following
the standard procedures within 1.5 hours.
Supplies/Materials :
Apron
Hand towels
Hair net
2 cups dark chocolate (finely chopped)
1 cup heavy cream
Equipment : microwave oven
Steps/Procedure:
1. Follow proper OHS.
2. Mis en place all the materials needed
3. Heat 1-cup cream on the microwave oven for 1 minute.
4. Pour it over in a heatproof bowl of chocolate and let it sit for 3
to 5 minutes.
5. Whisk the chocolate and cream mixture until completely
combined.
6. Store chocolate ganache in the refrigerator for future use.
Assessment Method: Oral Questioning and Demonstration

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CRITERIA
YES NO
Did you..?
1. Follow proper OHS? √
2. Mis en place all the materials needed? √
3. Heat 1-cup cream on the microwave oven for 1 √
minute?
4. Pour it over in a heat-proof bowl of chocolate and √
let it sit for 3 to 5 minutes?
5. Whisk the chocolate and cream mixture until √
completely combined?
6. Store chocolate ganache in the refrigerator for √
future use.

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TASK SHEET 3.2-1
Title: Make a Buttercream Icing
Performance Objective: Given the materials, you should be able to make

a Buttercream icing, following the standard
procedures within 1.5 hours.
Supplies/Materials :
Apron
Hand towels
Hair net
½ cup Butter (softened)
½ cup Lard
4 cups Confectioner Sugar
2 tbsp. milk
Food colors
Food flavorings
Equipment :Mixer with complete attachments
Steps/Procedure:
1. Follow proper OHS.
2. Mis en place all the materials needed.
3. Beat the ½-cup butter and ½-cup lard with the mixer until nice,
smooth, and pale in color.
4. Add in all the 4 cups powdered sugar and begin to mix it at low
to high speed.
5. Add the 2 tbsp milk and food flavorings.
6. Add the color of your choice.
7. Show the output to the trainer.
8. Store unused buttercream in the refrigerator for future use.
Assessment Method: Oral Questioning and Demonstration

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CRITERIA
YES NO
Did you…?
1. Follow proper OHS? √
2. Mis en place all the materials needed? √
3. Beat the butter and lard with the mixer until nice, √
smooth, and pale in color?
4. Add in all the powdered sugar and begin to mix it √
at low to high speed?
5. Add the milk and food flavorings? √
6. Add the color of your choice? √
7. Show the output to the trainer? √
8. Store any unused buttercream in the refrigerator. √

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Competency Bread and Pastry Production NCII
standard:
Unit of Prepare and present gateaux, tortes and cakes
competency:
Ways in which evidence will be collected:
[tick the column]
Third party Report

Demonstration &
Observation &
Questioning
Questioning
Portfolio
Written
The evidence must show that the trainee…
●Select, measure and weigh ingredients √ √
according to recipe requirements, enterprise
practices and customer practices.
●Select required oven temperature to bake goods √ √
in accordance with desired characteristics,
standard recipe specifications and enterprise
practices.
● Prepare sponges and cakes according to recipe √ √
specifications, techniques and conditions and
desired product characteristics.
● Use appropriate equipment according to √ √
required pastry and bakery products and
standard operating procedures
●Cool sponges and cakes according to
√ √
established standards and procedures.
●Prepare and select fillings in accordance with
√ √
required consistency and appropriate flavors
●Fill and assemble slice or layer of sponges and
cakes to standard recipe specifications, √ √
enterprise practice and customer preferences.
●Select coatings and sidings according to the
product characteristics and required recipe √ √
specifications.
● Decorate sponges and cakes suited to the
product and occasion and in accordance with √ √
standard recipes and enterprise practices.

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●Use suitable icings and decorations according
to standard recipes and/or enterprise standards √ √
and customer preferences.
● Present cakes on accordance with customer’s
expectations and established standards and √ √
procedures.*
●Select and used equipment in accordance with
√ √
service requirements
● Maintain product freshness, appearances and
eating qualities in accordance with the √ √
established standards and procedure
●Mark or cut portion-controlled cakes to
minimize wastage and in accordance with
√ √
enterprise specifications and customer
preferences.
●Store cakes in accordance with establishment’s
√ √
standards and procedures.
●Identify storage methods in accordance with
product specifications and established √ √
standards and procedures.
●Applied hygiene and safety principles in
accordance with established standards and √ √
procedures.
NOTE: *Critical aspects of competency

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TABLE OF SPECIFICATION
# of
Objectives/Content
Knowledge Comprehension Application items/
area/Topics
% of test
Culinary and
technical terms
related to
2 2 1 5/10%
specialized cakes
commonly used in
the industry
Baking equipment 2 2 1 5/10%
Baking techniques,
appropriate
conditions and
1 1 1 3/6%
enterprise
requirements and
standards
Fillings and
coating/icing, glazes
and decorations for 5 5 5 15/30%
different specialized
cakes.
Identify the specific

decoration
2 2 1 5/10%
appropriate for the
cake
Varieties and
characteristics of
specialized cakes, 1 1 1 3/6%
both classical and
contemporary
Present cakes
according to
standard recipes
2 2 1 5/10%
and/or
enterprise/customer
requests

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Shelf life of different
1 1 1 3/6%
specialized cakes.
Standards and
procedures in
1 1 1 3/6%
storing pastry
products
Hygiene and safe

handling and
storage
requirements
related to 1 1 1 3/6%
specialized cake
ingredients,
commodities and
products
50/100
TOTAL 18 18 14
%

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WRITTEN TEST
Directions:
A.True or False. Write TRUE if the statement is correct and write FALSE if
the statement is incorrect. Write your answer on a separate sheet.
______________1. Fillings are used to cover a cake or any kind of food product.
______________2.The purpose of decoration is to make the product presentable

and more attractive.
______________3. The best way to store icing/filling is in the refrigerator.
______________4. Royal Icing are used for general piping or delicate work such
as elaborate "string" decorations and used in decorating cookies and
gingerbread houses.
_____________5. Jams can be used for filling cakes.
_____________6. Cakes can be covered with different icings like boiled icing,
buttercream icings, etc.
_____________7. In decorating cakes, you cannot choose on what or how to

design your product.
_____________8. Ganache can be in a form of a glaze, icing, sauce or a filling

for cakes. It is made by heating cream and then mixing it with chocolates.
_____________9. Piping is a technique used when applying icing for detailed

writing, borders or scrollwork onto cakes or other baked goods.
____________10. Fondants keep the cake fresh and safe when travelled to far
places.
____________11. Creaming is also known as the 'sugar-shortening' method,

the sugar and shortening fat are blended together.
___________12. Nuts, sesame seeds, crystalized fruits are example of

decorations.

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___________ 13. A whisk is a tool that can be used for various tasks in the
kitchen, including mixing and whipping ingredients.
___________________ 14. Boiled icing is an old-fashioned type of icing wherein

sugar syrup is made, poured into beaten egg whites, and the mixture is beaten
again. It is stable and fluffy.
___________________ 15. Fondant is a kind of icing that you can spread on a
cake using a pastry bag.
____________________16. Examples of leavening or rising agents include yeast,

baking powder, and salt.
____________________ 17. Confectioner sugar is a very fine or powdered sugar.
____________________ 18. Strainer is a term used to separate or strain the finer

from the coarser particle of a material using a sieve or a sifter.
____________________ 19. Mise en Place translates to put everything in its

place.
____________________ 20. Parchment paper absorbs moisture from the

cooked product.
B. Matching Type. Match Column A to Column B. Write your answer on a

separate sheet.
COLUMN A COLUMN B
1. This icing is made of mixing a.) Cake Pans
together butter and confectioner sugar
with flavorings added.
2. are used for general piping and b.) Decorations

decorations and used in decorating
cookies and gingerbread houses.
3. It adds color and interest to the c.) Mixer

presentation of your displayed cakes.
It can be flowers, crystalized fruits, seeds
or nuts.
4. A spread or cream that you can add d.) Filling

into your cake or pastry to give it more
flavor and interest.
5. It is usually poured or drizzled over the tops e.) Baking

of cakes and cookies.
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6. A tool used for icing cakes. f.) Glaze
7. A table top or handheld machine that can g.) Royal icing

whip butter and eggs together with the whisk
attachment.
8. the process of cooking food by indirect heat h.) Buttercream

or dry heat in a confined space as in heated
oven using gas, electricity, charcoal, wood, or
oil at a certain temperature.
9.) A funnel shaped container of icing i.) Tbsp.

or whipped cream.
10.) Term used to work or press dough with j.) Mixing bowl
the palm of the hands.
11.) Abbreviation of tablespoon k.) Spatula
12.) Used to hold the ingredient when mixed l.) Microwave Oven
together
13.) Comes in different sizes and shapes and m.) Pastry bag
may be round square rectangular or heart shaped.
14.) An oven that utilizes electromagnetic energy n.) Kneading

below the magnetic spectrum
15.) Is a pointed metal or plastic tube connected to o.) Pastry tip

the opening of the pastry and is used to form desired
designs
p.) Strainer
C. Multiple Choice. Write the letter of the correct answer. Use a separate
sheet of paper for your answers.
1. A shiny coating such as syrup, applied to a food; to make a food shiny.

a. Glaze c. Cream
b. Molasses d. Marmalade
2. Shiny icing can be kneaded and rolled out to cover fruit or chocolate mud
cake, often over a layer of marzipan.
a. Fondant c. Boiled Icing

b. Ganache d. Buttercream
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3. Made by creaming butter until pale with icing sugar, vanilla and milk. It
hardens on refrigeration, and does not keep for more than a few days.
a. Cream cheese c. Custard cream
b. Batter d. Buttercream Icing
4. Term used to beat rapidly and make light and airy.
a. Whip c. Fold
b. Stir d. Mix
5. Term used to cook in an oven.
a. Bake c. Simmer
b. Boil d. Saute
6. What is baking soda used for in baked goods?
a. to make cake sweeter c. to make cake bake faster.
b. used as leavening agent in cakes d. to make cake look more edible
7. What can you do if you’re making icing and run out of powdered sugar?
a. Blend 1-cup regular sugar with 1 tbsp. cornstarch in the blender 2 to 3

mins.
b. Borrow some from your most generous neighbor.
c. Serve it without frosting.
d. All of the above.
8. Term used to beat sugar and butter together until fluffy is called______
a. Creaming c. Roasting
b. Frying d. Garnish
9. What are the basic steps for washing hands?
a. Wash thoroughly with water and dry.
b. Apply soap, wash thoroughly, rinse and use paper towels.
c . Apply soap, wash thoroughly.

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d. None of the above.
10. A thin layer of frosting should be applied to a cake before it is decorated

because it will:
a. Hold cracks together
b. Secure loose crumbs
c. Even layers
d. Keep the cake from tearing
11. What is the correct method to check for a cake’s doneness?
a. Insert toothpick or cake tester
b. Insert a spoon
c. Top sinks in the middle
d. When the center of the cake is pressed it does not spring back.
12. How can a smooth finish be created on a frosted cake?
a. Coat the spatula with shortening
b. Dip the spatula in a cold water
c. Dip the spatula in a warm water
d. Microwave the frosting for 30 minutes.
13. This tool is used to remove the cookies from the baking sheet.
a. spoon c. fork
b. spatula d. tongs
14. I am used to roll out, and flatten dough, what am I?
a. Kitchen mallet b. Rolling pin
c. Spatula d. Pastry blender
15. The following are examples of ingredients used in baking except:
a. butter b. leavening agent
c. flour d. cream
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Answer Key:
TEST A. TRUE or FALSE TEST B. MATCHING TYPE

1. False 1. h
2. True 2. g
3. True 3. b
4. True 4. d
5. True 5. f
6. True 6. k
7. False 7. c
8. True 8. e
9. True 9. m
10. True 10. n
11. True 11. i
12. True 12. j
13. True 13. a
14. True 14. l
15. False 15. o
16. False
17. True
18. True
19. True
20. False
C. MULTIPLE CHOICE
1. a
2. a
3. d
4. a
5. a
6. b
7. a
8. a
9. b
10. b
11. a
12. c
13. b
14. b
15. d

Date Revised:
Developed by:
Ezra Guadalquiver
Revision #
Performance Test
Specific Instruction for the Candidate
Qualification Bread and Pastry Production NCII
Unit of Competency Prepare and present gateaux, tortes

and cakes
General Instruction: Given the necessary materials, tools, and

equipment, you are required to prepare and present gateaux, tortes and
cakes within 3 hour/s.
Specific Instruction:
3. Decorate cakes
4. Present cakes
5. Store cakes
 Follow proper OHS

 Perform mise ‘en place (tools, materials, equipment needed).
 Create a scenario wherein you act as a baker in a bakery.
 First condition: A customer just arrive to order chiffon cake.
 Make the cake following the specified ingredients.
 Bake and let it cool.
 Decorate and present the chiffon cake following correct
procedures.
 Pack the carrot cake.
 Store the carrot cake.

Date Revised:
Developed by:
Ezra Guadalquiver
Revision #
QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. Why is it important to handle properly the tools and
equipment? √
2. How can you achieve good output in a task or activity? √

Safety Questions
3. Why is it important to inspect damages of tools and √
equipment?
4. How to prevent accident and injury in a bakery? √
Contingency Questions
5. What is your plan of action in case your mixer has √
malfunctioned?
6. What will you do if you accidentally burnt the edges of the √
cake before an important event?
Job Role/Environment Questions
7. How do you attract customers? √
8. What are the duties and responsibilities of a baker? √
Rules and Regulations
9. How will you develop good relationship in a team √
environment?
10. Why do some recipes don’t work?
The candidate’s underpinning √ Satisfactory Not
knowledge was: Satisfactory

Date Revised:
Developed by:
Ezra Guadalquiver
Revision #
QUESTIONING TOOL with MODEL ANSWER
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. Why is it important to handle properly the tools and
equipment? √
Ans. For safety purposes
2. How can you achieve good output in a task or activity?
Ans. We can achieve good output by following the proper √
instructions, step/procedures and OHS.
Safety Questions
3. Why is it important to inspect damages of tools and √
equipment?
Ans. To avoid any accidents that many occur in the workplace.
4. How to prevent accident and injury in a bakery? √
Ans. Make sure the area is clean and dry, consider putting
down anti-slip mats for those slippery surface and make sure to
protect your hands with heavy-duty tea towels.
Contingency Questions
5. What is your plan of action in case your mixer has √
malfunctioned?
Ans. Do manual mixing.
6. What will you do if you accidentally burnt the edges of the √
cake before an important event?
Ans. If you accidentally burnt the outer edges of your cake, you
can carefully cut them off with a knife before putting icing and no
one will know what actually happen.
Job Role/Environment Questions
7. How do you attract customers? √
Ans. Offer great and consistent customer service.
8. What are the duties and responsibilities of a baker? √
Ans. Preparing a wide variety of goods such as cakes, cookies,
pies, bread etc., following traditional and modern recipes.
Rules and Regulations

Date Revised:
Developed by:
Ezra Guadalquiver
Revision #
9. How will you develop good relationship in a team √
environment?
Ans. By having characteristics such as Open-mindedness;
Responsibility; Cooperation; Teamwork; Patience; Good Judging
Skills; Approachable
10. Why do some recipes don’t work? √
Ans. This is usually because of a misprint, an editing error, and
the recipe is not being tested properly before printing.
The candidate’s underpinning √ Satisfactory Not
knowledge was: Satisfactory

Date Revised:
Developed by:
Ezra Guadalquiver
Revision #
Inventory of Training Resources
Resources for presenting instruction
 Print Resources As per TR As per Remarks
Inventory
●Information Sheets 25pcs Complete
●CBLM 25 pcs Usable
 Non Print Resources As per TR As per Remarks
Inventory
●cd’s 1 unit 1 unit Complete
●video presentation 1 unit 1 unit Complete
Resources for Skills practice

 Supplies and Materials As per TR As per Remarks
Inventory
●Cake flour 7 kg 4kg For
Replenish
ment
●Bread flour 5kg 3kg For
Replenish
ment
●All-purpose flour 7kg 4kg For
Replenish
ment
●Sugar 3kg 2kg For
Replenish
ment
●Yeast 2 pack 2 pack Complete
●Butter 10 pcs 10 pcs Complete
●Margarine 5 packs 5 packs Complete
●Butter (French Bread)
●Cooking Oil 3 bottles 3 bottles Complete
●Lard 5 pcs 5 pcs Complete
●All-purpose cream 5 pcs 5 pcs Complete

Date Revised:
Developed by:
Ezra Guadalquiver
Revision #
●Whipping cream 5 pcs 5 pcs Complete
●Confectioner sugar 8 packs 8 packs Complete
●Knox gelatin 5 pcs 5 pcs Complete
●Flaked almonds 3 packs 1 pack For
Replenish
ment
●Chocolate chips 5 packs 2 packs For
Replenish
ment
●Chocolate, shredded 5 packs 3 packs For
Replenish
ment
●Cherries with stem 4 cans 2 cans For
Replenish
ment
●Cherries 4 cans 4 cans Complete
●Food Colors 20 pcs 20 pcs Complete
●Tropical fruits 20 pcs 10 pcs For
Replenish
ment
● Whole wheat , rye, multi-grain 5 kg 2 kg For
Replenish
ment
●Cream cheese 5 packs 3 packs For
Replenish
ment
●Paper cups 5 packs 2 packs For
Replenish
ment
●Tulip paste 3 pcs 1 pc For
Replenish
ment
●Sugar lace 4 packs 4 packs Complete
●Pineapple juice 3 bottles 3 bottles Complete
●Contreau 3 bottles 3 bottles Complete
● Wilton decorating magazine, video 5 pcs 5 pcs Complete

Date Revised:
Developed by:
Ezra Guadalquiver
Revision #
● Good Housekeeping Baking Book 5 pcs 5 pcs Complete
 Tools As per TR As per Remarks
Inventory
●Measuring cup, solid 12 pcs 12 pcs Complete
●Measuring cup, liquid (250 & 500
12 pcs 12 pcs Complete
ml)
●Measuring spoon 25 pcs 25 pcs Complete
●Cake turn table 3 pcs 3 pcs Complete
●Decorating tips 20 pcs 20 pcs Complete
●Rolling pin 6 pcs 6 pcs Complete
●Pie pan sizes 6, 8, 10 6 pcs 6 pcs Complete
●Sheet pans 8 pcs 8 pcs Complete
●Pie cutter 6 pcs 6 pcs Complete
●Rubber scrapper 6 pcs 6 pcs Complete
●Palette knife 6 pcs 6 pcs Complete
●Cake stand with tier 6 pcs 6 pcs Complete
●Cake pillars 6 pcs 6 pcs Complete
●Sauce pan, s/s 6 pcs 6 pcs Complete
●Ladles s/s 6 pcs 6 pcs Complete
●Knives s/s with plastic handle 6 pcs 6 pcs Complete
●Chopping board, color coded 6 pcs 6 pcs Complete
●Scale 2, 10 kgs 6 pcs 6 pcs Complete
●Grater 6 pcs 6 pcs Complete
●Wooden spoons 6 pcs 6 pcs Complete
●Beaters 6 pcs 6 pcs Complete
●Mixing bowl ( 6 pcs per set) 12 pcs 12 pcs Complete
●Wire whisk 6 pcs 6 pcs Complete
●Muffin pan, small 6 pcs 6 pcs Complete
●Muffin pan, medium 6 pcs 6 pcs Complete
●Muffin pan, big 6 pcs 6 pcs Complete
●Loaf pan, small 6 pcs 6 pcs Complete

Date Revised:
Developed by:
Ezra Guadalquiver
Revision #
●Loaf pan, medium 6 pcs 6 pcs Complete
●Loaf pan, big 6 pcs 6 pcs Complete
●Rectangular pan 1x8x8 4 pcs 4 pcs Complete
●Round pan 6,8, 10, 12, 14, 16 6 pcs 6 pcs Complete
●Pie pan 6 pcs 6 pcs Complete
●Flour sifter 6 pcs 6 pcs Complete
●Strainer 6 pcs 6 pcs Complete
●Double boiler 3 pcs 3 pcs Complete
●Piping bags 50 pcs Complete
●Coupler 6 pcs Complete
 Equipment As per TR As per Remarks
Inventory
●Commercial Mixers with complete In good
6 6
attachments condition
In good
●Mechanical Dough roller 1 1
condition
In good
●Decker oven 1 1
condition
In good
●Compressor 1 1
condition
In good
●Gas Range 4 4
condition
In good
●Upright freezer 1 1
condition
In good
●Refrigerator 1 1
condition
Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.

Date Revised:
Developed by:
Ezra Guadalquiver
Revision #

Training Plan for Bread and Pastry Production

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Training Plan for Bread and Pastry Production

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Sector : Tourism Sector (Hotels & Restaurants)

Qualification Title: Bread and Pastry Production NCII

Unit of Competency: Prepare and present gateaux, tortes and cakes

Module Title: Preparing and presenting gateaux, tortes and cakes

Logo of your school, name of your school and address

Language, Average grade in: Average grade in:

Cultural and Ethnicity/culture:

Education & Highest Educational Attainment:

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National Certificates acquired and NC level

Other courses related to

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INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

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Form 1.2: Evidence of Current Competencies acquired related to

3. Practice career professionalism

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5.2 Provide Transcript of Records Submitted original TOR,

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2.2 Decorate and Transcript of Records Submitted original TOR,

3. Prepare and present gateaux, tortes and cakes

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Identifying Training Gaps

From the accomplished Self-Assessment Check (Form 1.1) and the

Form 1.3 Summary of Current Competencies versus Required

Required Units of Current Training Gaps/

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Required Units of Current Training Gaps/

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Required Units of Current Training Gaps/

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5.2 Plan, prepare and Plan, prepare and

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Study Operation Perform Refer ●Oven 1

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