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The COC 2 consists of competencies that a person must achieve to prepare, decorate, present and store
pastry products.
A person who has achieved this Cluster of Competencies is competent in Bread and Pastry Production and
shall be awarded a Certificate of Competency in Bread and Pastry Production NC II. The Units of Competency
comprising this Cluster include the following:
Commis - Pastry
Individuals aspiring to be awarded the qualification of BREAD AND PASTRY PRODUCTION NC II must
acquire the remaining Certificate of Competencies as follows:
*Nominal
Duration
based on TESDA Training Regulations for Suggested
CERTIFICATION
Bread and Pastry Production NC II Training Methods
(TRSBPP209)
Prepare and produce pastry products 25 Lecture/ COC 2: Pastry Making
(TRS741380) hours Discussion Prepare and produce
LO1. Prepare pastry products Demonstration pastry products
LO2. Decorate and present pastry products Hands-On Present desserts
LO3. Store pastry products Video Presentation
TRAINING DELIVERY
The delivery of training should adhere to the design of the curriculum. Delivery should be guided by the
principles of competency-based training.
a) Course outline is based on competency standards/training regulations;
b) Training delivery is learner-centered and should accommodate individualized and self-paced learning
strategies;
c) Training can be done on an actual workplace setting or on a simulated workplace;
d) Assessment is based in the collection of evidence of the performance of work;
e) Assessment of competency takes the trainee’s knowledge and attitude into account but requires
evidence of actual performance of the competency as the primary source of evidence;
f) Training program allows for recognition of prior learning (RPL) or current competencies; and
g) Training completion is based on satisfactory performance of all specified competencies indicated in the
progress chart.
Space Requirement Size in Meters Area in Sq. Meters Total Area in 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/Circulati
36 sq. m.
on Area
Total Workshop Area : 156 sq. m.
TRAINER’S QUALIFICATIONS
Trainers shall be required to be certified to the National Certificate for which qualification they will train.
TESDA shall provide an online training on Plan Training Session and Facilitate Learning Sessions to the
potential trainers.1
Minimum requirements:
Holder of a National Certificate in the Qualification s/he will teach; and
Has completed the following units of Trainer’s Methodology Level I:
i. Plan Training Sessions;
Identifying learner’s training requirements
Prepare session plan
Prepare instructional materials
Prepare assessment instruments (Institutional)
Organize learning and teaching resources ;and
ii. Facilitate Learning Sessions
Prepare training facilities /resources
Conduct pre-assessment
Facilitate training session
Conduct competency assessment
Review delivery of training session
1
(The training modules corresponding to the above units of Trainer’s Methodology can be accessed through the
TESDA-NITESD website.)
MODULE DESCRIPTOR : The module covers the knowledge, skills and attitude required to
be able to prepare and produce a range of high-quality pastry
products in commercial food production environments and
hospitality establishments
QUALIFICATION LEVEL : NC II
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Lecture/discussion
Demonstration/application
Oral presentation
ASSESSMENT METHODS:
Oral questioning
Written examination
Observation
Demonstration
ASSESSMENT CRITERIA:
1. Required and appropriate fillings and coating/icing, glazes and decorations are prepared
for variety of pastry products according to standard recipes, enterprise standards
and/or customer preferences
2. Pastry products are filled and decorated as required and appropriate in accordance with
standard recipes and/or enterprise standards and customer preferences
3. Pastry products are finished according to desired product characteristics
4. Baked pastry products are presented according to established standards and procedures
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lecture/discussion
Demonstration/application
Oral Presentation
Oral questioning
Written examination
Observation
Demonstration
ASSESSMENT CRITERIA:
1. Packaging materials are selected according to types, kinds and classification of pastry
products
2. Shelf-life of baked pastry products are determined according to established standards
and procedures
3. Pastry products are stored according to established standards and procedures
4. Appropriate packaging are selected for the preservation of product freshness and eating
characteristics
CONTENTS:
CONDITIONS:
Storage area
Packaging and labeling materials
Bakery products
Containers
Display cabinet
Refrigerator
METHODOLOGIES:
Lecture/Discussion
Demonstration/Application
Actual Presentation
ASSESSMENT METHODS:
Oral questioning
Written examination
Direct observation
Demonstration
MODULE DESCRIPTOR : This module deals with knowledge, skills and attitude in preparing
other types of desserts, and other various and specialized
techniques of desserts presentation required by patissiers in
hospitality enterprises
QUALIFICATION LEVEL : NC II
ASSESSMENT CRITERIA:
CONTENTS:
Varieties and characteristics of specialized cakes, both classical and contemporary and
other types of desserts
Commodity knowledge, including quality indicators of specialized cakes and other types
of desserts
Culinary terms related to specialized cakes and other types of desserts
Portion control and yield
Standard recipe specifications of specialized cakes and other types of desserts
Standard Operating Procedures in preparing other types of desserts
CONDITIONS:
Lecture/discussion
Demonstration/application
Oral presentation
ASSESSMENT METHODS:
Oral-recitation
Written examination
Observation
Demonstration
ASSESSMENT CRITERIA:
1. Dessert trolley services are planned and utilized according to available facilities
equipment and customer/enterprise requirements.
2. Variety of desserts are prepared and arranged in accordance with enterprise standards
and procedure.
CONTENTS:
CONDITIONS:
Measuring Devices
China ware
Decorating materials
Packaging materials
Trolley
METHODOLOGIES:
Lecture/discussion
Demonstration/application
Oral presentation
ASSESSMENT METHODS:
Oral-recitation
Written examination
Observation
Demonstration
ASSESSMENT CRITERIA:
1. Desserts are stored in accordance with the required temperature and customer’s
specifications
2. Desserts are packaged in accordance with established standards and procedures.
CONTENTS:
CONDITIONS:
Packaging materials
Thermometer
Display cabinets including temperature controlled cabinets
Refrigerator
Chillers
Freezers
China ware
METHODOLOGIES:
Lecture- discussion
Demonstration
Application
Presentation
ASSESSMENT METHODS:
Hands-on
Direct observation
Practical demonstration