COMPETENCY-BASED CURRICULUM

A. COURSE DESIGN
COURSE TITLE: BREAD AND PASTRY PRODUCTION
18 Hours (Basic)
18 Hours (Common)
NOMINAL DURATION:
105 Hours (Core)
141 Hours (Total)
QUALIFICATION LEVEL: National Certification II
This course is designed to enhance the knowledge,
skills and attitude in bread and pastry production to prepare
and present desserts; prepare and display petit fours in
COURSE DESCRIPTION:
accordance with industry standards. It covers the basic,
common and core competencies.

Trainees or students who wants to entry into these

qualifications should possess the following requirements:

can communicate in basic English either oral and

TRAINEE ENTRY REQUIREMENTS:
written;
at least high school graduate;
physically and mentally fit;
with good moral character; and
can perform basic mathematical computation
With pleasing personality

COURSE STRUCTURE:

BASIC COMPETENCIES
(18 Hours)
Unit of Competency Module Title Learning Outcomes Nominal Duration
1. Participate in Participating in 1.1 Obtain and convey 4 hours
workplace Workplace workplace
communication Communication information
1.2 Complete relevant
work related

Date Developed:
Document No.
BREAD AND PASTRY April 10, 2017
PRODUCTION NC II
Page 1 of 13
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 documents
1.3 Participate in
workplace meeting
and discussion

2. Work in a team Working In A Team 2.1 Describe and

environment Environment identify team role
and responsibility in
a team 4 hours
2.2 Describe work as a
team member
3. Practice career Practicing Career 3.1 Integrate personal
professionalism Professionalism objectives with
organizational goals
3.2 Set and meet work
priorities
3.3 Maintain 5 hours
professional growth
and development

4. Practice occupational Practicing Occupational 4.1 Evaluate hazard and

health and safety Health and Safety risks
4.2 Control hazards and
risks
4.3 Maintain
occupational health 5 hours
and safety awareness

Common Competencies
(18 Hours)
Unit of Competency Module Title Learning Outcomes Nominal Duration
1. Develop and update Developing and 1.1 Identify and access
industry knowledge Updating Industry key sources of
Knowledge information on the
industry
4 hours
1.2 Access, apply and
share industry

Date Developed:
Document No.
BREAD AND PASTRY April 10, 2017
PRODUCTION NC II
Page 2 of 13
CompetencyBased
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 information
1.3 Update
continuously
relevant industry
knowledge

2. Observe workplace Observing Workplace 2.1. Practice personal

hygiene procedures hygiene procedures grooming and hygiene

2.2. Practice safe and

3. Perform computer 3.1 Performing
operations
4. Perform workplace
and safety practices
3 hours
hygienic handling,
storage and disposal of
food, beverage and
materials
3.2 Identify and explain
Computer the functions,
Operations general features and
capabilities of both
hardware and
software
3.3 Prepare and use
appropriate
hardware and
software according
to task requirement
3.4 Use appropriate
devices and
4 hours
procedures to
transfer files/data
3.5 Produce accurate
and complete data
according to the
requirements
3.6 Maintain computer
system
Performing 4.1 Practice workplace
Workplace and safety, security and
Safety Practices hygiene systems,
processes and
operations
4.2 Respond 4 hours
appropriately to

Date Developed:
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BREAD AND PASTRY April 10, 2017
PRODUCTION NC II
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5. Provide effective
customer service
faults, problems
and emergency
situations in line
with enterprise
guidelines
4.3 Maintain safe
personal presentation
standards
Providing Effective 5.1 Apply effective
Customer Service verbal and non-
verbal
communication
3 hours
skills to respond to
customer needs

Core Competencies
(105 Hours)
Unit of Competency Module Title Learning Outcomes Nominal Duration
1. Prepare and produce Preparing and 1.1 Prepare bakery
bakery products Producing Bakery products
Products 1.2 Decorate and
present bakery
25 hours
products
1.3 Store bakery
products
2. Prepare and produce Preparing and Producing 2.1 Prepare pastry
pastry products Pastry Products products
2.2 Decorate and present
pastry products 25 hours
2.3 Store pastry
products
3. Prepare and present Preparing and 3.1 Prepare sponge and
gateaux, tortes and Presenting Gateaux, cakes
cakes Tortes and Cakes 3.2 Prepare and use
fillings 25 hours
3.3 Decorate cakes
3.4 Present cakes
Store cakes
4. Prepare and display Preparing and 1 Prepare iced petit
Displaying Petit fours

Date Developed:
Document No.
BREAD AND PASTRY April 10, 2017
PRODUCTION NC II
Page 4 of 13
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 petit fours Fours 4.2 Prepare fresh petit
fours 25 hours
4.3 Prepare marzipan
petit fours
4.4 Prepare caramelized
petit fours
4.5 Display petit fours
4.6 Store petit fours
5. Present desserts Presenting Desserts 5.1 Prepare and serve
plated desserts
5.2 Plan, prepare and
present dessert
buffet selection or
plating 25 hours

5.3 Store and package

desserts

Elective Competencies (if any)

(No. of Hours)
Unit of Competency Module Title Learning Outcomes Nominal Duration

Demonstration
ASSESSMENT METHODS: Oral questioning and written examination
Observation
COURSE DELIVERY: COMPETENCY BASED TRAINING

RESOURCES:

List of recommended tools, equipment, and materials for the training of 25 for BREAD AND PASTRY
PRODUCTION NC II.

Date Developed:
Document No.
BREAD AND PASTRY April 10, 2017
PRODUCTION NC II
Page 5 of 13
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Qty. Tools Qty. Equipment Qty. Materials
12 Measuring cup, 6 Commercial Cake flour
solid Mixers with
complete
attachments
12 Measuring cup, 1 Mechanical Bread Flour
liquid (250 & Dough roller
500 ml)
25 Measuring 1 Decker oven All-purpose
spoon
3 Cake turn table 1 Compressor Sugar
20 Decorating tips 1 Dough cutter Yeast
6 Rolling pins Butter
6 Pie pan sizes 6, Margarine
8, 10
6 Sheet pans Butter (French
bread)
6 Pie cutter Cooking oil
6 Rubber Lard
scrapper
6 Palette knife All-purpose
cream
6 Cake stand with Whipping
tier cream
6 Cake pillars Confectioner
sugar
6 Sauce pan, s/s Knox gelatin
6 Ladles s/s Flaked almonds
6 Knives s/s with Chocolate chips
plastic handle
6 Chopping Chocolate,
board, color shredded
coded

Date Developed:
Document No.
BREAD AND PASTRY April 10, 2017
PRODUCTION NC II
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 6 Scale 2, 10 kgs Cherries with
stem
6 Grater Cherries
6 Wooden spoons Food colors
6 Beaters Tropical fruits
12 sets Mixing bowl 4 Gas range Whole wheat,
( 6 pcs per set) rye, multi grain
6 Wire whisk 1 Upright freezer Cream cheese
6 Muffin pan, 1 Refrigerator Paper cups
small
6 Muffin pan, Tulip paste
medium
6 Muffin pan, big Sugar lace
6 Loaf pan, small Pineapple juice
6 Loaf pan, Contreau
medium
6 Loaf pan, big
4 Rectangular TRAINING MATERIALS:
pan 1x8x8
6 Round pan 6,8, Wilton
10, 12, 14, 16 decorating
magazine, video
6 Pie pan Good
Housekeeping
Baking Book
6 Flour sifter
6 Strainer
3 Double boiler
Piping bags

Coupler

(Reference: Section 3 of Training Regulations)

Date Developed:
Document No.
BREAD AND PASTRY April 10, 2017
PRODUCTION NC II
Page 7 of 13
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FACILITIES: (Reference: Section 3 of Training Regulations)
TOTAL
SPACE SIZE IN AREA IN SQ. AREA IN
REQUIREMENT METERS METERS SQ.
METERS

Lecture/Demo Area 8x5m 40 sq. m. 40 sq. m.

Student/trainee working
1x1m 1 sq. m. 25 sq. m.
space
Laboratory 8 x 5 sq. m. 40 sq. m. 40 sq. m.
Learning Resource Center 3 x 5 sq. m. 15 sq. m. 15 sq. m.
Facilities/Equipment/Circ
36 sq. m.
ulation Area
Total Workshop Area : 156 sq. m.

INSTRUCTORS/ TRAINERS QUALIFICATION:

BREAD AND PASTRY PRODUCTION NC II
Must have completed a Trainers Training Methodology Course (TM
II) or its equivalent
Must have at least 2 years industry experience
Must be a holder of a Bread and Pastry Production NC level II or equivalent
Must be of good moral character
With pleasing personality
Must have attended relevant Bread and Pastry Production trainings and seminars (for patisserie
trainers) or equivalent

Date Developed:
Document No.
BREAD AND PASTRY April 10, 2017
PRODUCTION NC II
Page 8 of 13
CompetencyBased
Curriculum Developed by:
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 Proficient in bakery/pastry productions (for Bread and Pastry Production trainers)

B. MODULES OF INSTRUCTION

1.Prepare and produce bakery products

2. Prepare and produce pastry products
CORE COMPETENCIES 3. Prepare and present gateaux, tortes and cakes
4. Prepare and display petit fours
5. Present desserts
UNIT OF COMPETENCY Prepare and Produce Bakery Products
MODULE TITLE Preparing and Producing Bakery Products
This unit deals with the knowledge and skills
required by bakers and pastry cooks (patissiers) to
MODULE DESCRIPTOR prepare and produce a range of high-quality bakery
products in commercial food production
environments and hospitality establishments.
NOMINAL DURATION 25 hours
SUMMARY OF LEARNING OUTCOMES LO 1. Prepare bakery products
LO 2. Decorate and present bakery products
LO 3. Store bakery products

Date Developed:
Document No.
BREAD AND PASTRY April 10, 2017
PRODUCTION NC II
Page 9 of 13
CompetencyBased
Curriculum Developed by:
Issued by:
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DETAILS OF LEARNING OUTCOME:

LO 1. Prepare bakery products

ASSESSMENT CRITERIA:
1. Required ingredients are selected, measured and weighed according to recipe or production
requirements and established standards and procedures
2. A variety of bakery products are prepared according to standard mixing procedures/formulation/
recipes and desired product characteristics
3. Appropriate equipment are used according to required bakery products and standard operating
procedures
4. Bakery products are baked according to techniques and appropriate conditions; and enterprise
requirement and standards
5. Required oven temperature are selected to bake goods in accordance with the desired characteristics,
standards recipe specifications and enterprise practices

ASSESSMENT
CONTENTS CONDITIONS METHODOLOGIES
METHODS

Date Developed:
Document No.
BREAD AND PASTRY April 10, 2017
PRODUCTION NC II
Page 10 of 13
CompetencyBased
Curriculum Developed by:
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 Commercial
mixers and
attachments
1. Accurate measurement of Cutting
ingredients. implements
2. Mixing Scales
procedures/formulation/reci Measures
pes, and desired product Bowls
characteristics of various Fruits Demonstration
bakery products. Ovens Oral questioning
3. Baking equipment and Lecture
Moulds, and written
their uses and functions Actual Demonstration
4. Baking techniques, shapes and examination
cutters Video Presentation
appropriate conditions and
Baking sheets Observation
enterprise requirements and
standards. and containers
5. Temperature ranges in Various shapes
bakery products. and sizes of
pans

Learning
packages
Manuals

LO 2. Decorate and present bakery products

ASSESSMENT CRITERIA:
1. A variety of fillings and coating/icing, glazes and decorations for bakery products are prepared
according to standard recipes, enterprise standards and/or customer preferences.

Date Developed:
Document No.
BREAD AND PASTRY April 10, 2017
PRODUCTION NC II
Page 11 of 13
CompetencyBased
Curriculum Developed by:
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 2. Bakery products are filled and decorated, where required and appropriate, in accordance with
standard recipes and/or enterprise standards and customer preferences
3. Bakery items are finished according to desired product characteristics
4. Baked products are presented according to established standards and procedures

ASSESSMENT
CONTENTS CONDITIONS METHODOLOGIES
METHODS
1. Varieties and Commercial
characteristics of mixers and
bakery products attachments
2. Underlying principles Cutting Oral questioning and
in decorating and implements Lecture written
presenting products Scales examination
Actual Demonstration
3. Decorating bakery Measures
products according to Bowls Video Presentation Observation
customers standards. Moulds,
4. Characteristics of a shapes and Demonstration
desirable decorations cutters
and presentation of
bakery products.

LO 3. Store bakery products

ASSESSMENT CRITERIA:
1. Bakery products are stored according to established standards and procedures
2. Packaging are selected appropriate for the preservation of product freshness and eating
characteristics

ASSESSMENT
CONTENTS CONDITIONS METHODOLOGIES
METHODS
1. Proper way of storing Refrigerator Lecture Oral questioning and
bakery products Packaging written
2. Selecting appropriate Actual Demonstration examination
materials
packaging materials Plastic Video Presentation
Wood Observation
Paper
glass Demonstration

Date Developed:
Document No.
BREAD AND PASTRY April 10, 2017
PRODUCTION NC II
Page 12 of 13
CompetencyBased
Curriculum Developed by:
Issued by:
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 Date Developed:
Document No.
BREAD AND PASTRY April 10, 2017
PRODUCTION NC II
Page 13 of 13
CompetencyBased
Curriculum Developed by:
Issued by:
LUZ C. RITUAL