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  • Core Competencies: Unit of Competency Module Title Learning Outcomes Nominal Duration

    Transféré par

    Orlando Najera
    34 vues5 pages
    This document outlines the core competencies and modules of instruction for a bread and pastry production training program. The program consists of 80 hours broken into 5 modules that cover preparing, producing, and presenting bakery products like breads, pastries, cakes, desserts, and petits fours. The modules include learning outcomes and the nominal time required to complete each. Resources like tools, equipment, and materials needed for the training are also listed.

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    Titre original

    CORE COMPETENCIES1

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    This document outlines the core competencies and modules of instruction for a bread and pastry production training program. The program consists of 80 hours broken into 5 modules that cover preparing, producing, and presenting bakery products like breads, pastries, cakes, desserts, and petits fours. The modules include learning outcomes and the nominal time required to complete each. Resources like tools, equipment, and materials needed for the training are also listed.

    Droits d'auteur :

    © All Rights Reserved
    Téléchargez comme DOCX, PDF, TXT ou lisez en ligne sur Scribd
    Signaler comme contenu inapproprié
    34 vues5 pages

    Core Competencies: Unit of Competency Module Title Learning Outcomes Nominal Duration

    Transféré par

    Orlando Najera
    This document outlines the core competencies and modules of instruction for a bread and pastry production training program. The program consists of 80 hours broken into 5 modules that cover preparing, producing, and presenting bakery products like breads, pastries, cakes, desserts, and petits fours. The modules include learning outcomes and the nominal time required to complete each. Resources like tools, equipment, and materials needed for the training are also listed.

    Droits d'auteur :

    © All Rights Reserved
    Téléchargez comme DOCX, PDF, TXT ou lisez en ligne sur Scribd
    Signaler comme contenu inapproprié
    sur 5

    CORE COMPETENCIES

    (80 hours)

    UNIT OF NOMINAL
    MODULE TITLE LEARNING OUTCOMES
    COMPETENCY DURATION
    1. Prep 1.1 Preparing and 1.1.1 Prepare bakery products 25 hours
    are and producing 1.1.2 Decorate and present
    produce bakery bakery bakery products
    products products 1.1.3 Store bakery products
    2. Prep 2.1 Preparing and 2.1.1 Prepare pastry products
    are and producing 2.1.2 Decorate and present
    produce pastry pastry products pastry products
    products 2.1.3 Store pastry products
    3. Prep 2.1 Preparing and 3.1.1 Prepare sponge and 25 hours
    are and present presenting cakes
    gateaux, tortes gateaux, tortes 3.1.2 Prepare and use fillings
    and cakes and cakes 3.1.3 Decorate cakes
    3.1.4 Present cakes
    3.1.5 Store cakes
    4. Prep 4.1 Preparing and 4.1.1 Prepare other types of 10 hours
    are and serve serving other desserts
    other types of types of 4.1.2 Plan, prepare and
    desserts desserts conduct a dessert trolley
    presentation
    4.1.3 Store and package
    desserts
    5. Prep 5.1 Preparing and 5.1.1 Prepare iced petits fours 20 hours
    are and display displaying 5.1.2 Prepare fresh petits fours
    petits fours petits four 5.1.3 Prepare marzipan petits
    fours
    5.1.4 Prepare caramelized
    petits fours
    5.1.5 Display petits fours
    5.1.6 Store petits fours

    CBC Bread and Pastry Production NC II -1-


    RESOURCES:

    TOOLS EQUIPMENT MATERIALS

    CBC Bread and Pastry Production NC II -2-


     Thermometer  Trolley  Hand- outs
     Small Hand Tools  Heavy Duty  Packaging Materials
     Set of Knives Equipment  Calculator
     Set of Decorative  Pans and Pots  CD”s
    Tools/Cutters  Measuring Devices  VHS
     Spatula  Bake ware  Decors
     Parchment Paper  China ware  Cutter
     Piping Bag  Temperature  Pencil
     Pastry Brush Controlled Cabinet  Paper
     Serrated Knife  Refrigerator s  Scissors
     Grater  Chillers  Folder
     Set of Cutting Tools  Freezers  Masking Tape
     Rolling Pin  Personal Protective  Pentel Pen
     Moulds Equipment  Fastener
     Piping Tube  Display  Puncher
     Pastry bag Cabinet/Stands  Envelop
     Measuring cup, solid  Turn table  Cake flour
     Measuring cup, liquid  Storage Area  Bread flour
     Measuring spoon  Flat Forms  All-purpose flour
     Cake turn table  Gas range  Sugar
     Decorating tips  Commercial mixers with  Yeast
     Rolling pins complete attachments  Butter
     Pie pans sizes 6,8,10  Mechanical dough roller  Margarine
     Sheet pans  Decker oven  Butter (French bread)
     Pie cutter  Compressor  Cooking oil
     Rubber scrapper  Dough cutter  Lard
     Palette knife  All-purpose cream
     Cake stand with tier  Whipping cream
     Cake pillars  Confectioner sugar
     Sauce pan  Knox gelatin
     Ladles  Flake almonds
     Chopping board, color  Chocolate chips
    coded  Chocolate shredded
     Scale 2,10kgs.  Cherries with stem
     Beaters  Cherries
     Wooded spoons  Food colors
     Mixing bowl  Tropical fruits
     Wire whisk  Whole wheat, rye, multi
     Muffin pan small, grain
    medium,big  Cream cheese
     Loaf pan small, medium,  Paper cups
    big  Tulip paste
     Rectangular pan  Sugar lace
     Pie pan  Pineapple juice
     Round pan  Contreau
    6,8,10,12,14,16  Wilton decorating
     Flour sifler magazine
     Strainer  Housekeeping Baking
     Double boiler Book
     Piping bags

    CBC Bread and Pastry Production NC II -3-


     Coupler

    CBC Bread and Pastry Production NC II -4-


    MODULES OF INSTRUCTION

    BASIC COMPETENCIES

    BREAD AND PASTRY PRODUCTION NC II

    CBC Bread and Pastry Production NC II -5-

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