CBLM BPP Present Desserts

CURRICULUM DESIGN
COURSE TITLE : BREAD AND PASTRY PRODUCTION NC II
NOMINAL DURATION : 141 hours
QUALIFICATION LEVEL : NC II
COURSE DESCRIPTION : This course is designed to enhance the knowledge, skills and
attitude in bread and pastry production to prepare and present
desserts; prepare and display petits four in accordance with
industry standards. It covers the basic, common and core
competencies.
TRAINEE ENTRY REQUIREMENTS
Trainees or students who wants to entry into these qualifications should possess the following
requirements:
 can communicate in basic English either oral and written;

 at least high school graduate;
 physically and mentally fit;
 with good moral character; and
 can perform basic mathematical computation
 With pleasing personality
COURSE OUTCOMES
At the end of the course, the students should be able to:
Basic Competency
 Obtain and convey workplace information
 Complete relevant work related documents
 Participate in workplace meeting and discussion
 Describe and identify team role and responsibility in a team
 Describe work as a team member
 Integrate personal objectives with organizational goals
 Set and meet work priorities
 Maintain professional growth and development
 Evaluate hazard and risks
 Control hazards and risks
 Maintain occupational health and safety awareness
Common Competency
 Seek information on the industry
 Update continuously relevant industry knowledge
 Follow hygiene procedures
 Identify and prevent hygiene risk
 Plan and prepare task to be undertaken
 Input data into a computer
 Assess information using computer
 Produce/ output data using computer system
 Maintain computer system
 Practice workplace procedures for health, safety and security practice
 Deal with emergency situations
Core Competencies
 Prepare bakery products
 Decorate and present bakery products
 Store bakery products
 Prepare pastry products
 Decorate and present pastry products
 Store pastry products
 Prepare sponge and cakes
 Prepare and use fillings
 Decorate cakes
 Present cakes
 Store cakes
 Prepare iced petits fours
 Prepare fresh petits fours
 Prepare marzipan petits fours
 Prepare caramelized petits fours
 Display petits fours
 Store petits fours
 Prepare and serve plated desserts
 Plan, prepare and present dessert buffet selection or plating
 Store and package desserts
COURSE STRUCTURE
BASIC COMPETENCIES
(18 HRS )
UNIT OF NOMINAL
MODULE TITLE MODULE CONTENT
COMPETENCY DURATION
1. Participate in 1.1 Participating in 1.1.1 Parts of speech 6 hrs
workplace workplace 1.1.2 Sentence construction
communication communication 1.1.3 Effective communication
1.1.4 Conduct interviews
1.1.5 Sentence construction
1.1.6 Technical writing
1.1.7 Recording information
1.1.8 Basic mathematics
1.1.9 Technical writing
1.1.10 Types of forms
2. Work in a team 2.1 Working with 2.1.1 Team role 3 hrs

environment others 2.1.2 Relationship and responsibilities
2.1.3 Role and responsibilities within a team
2.1.4 Team members role and responsibilities
2.1.5 Communication process
2.1.6 Team structure
2.1.7 Group planning and decision making
3. Practice career 3.1 Practicing 3.1.1 Code of conduct and code of ethics 3 hrs
professionalism career 3.1.2 Personal hygiene
professionalism 3.1.3 Interpersonal and intrapersonal skills
3.1.4 Communication skills
3.1.5 Fundamental rights at work
3.1.6 Company procedures and standards
3.1.7 Work values and ethics
3.1.8 Company policies
3.1.9 Company operating procedures and
standards
3.1.10 Gender and Development
3.1.11 Personal Hygiene
3.1.12 Certifications and licenses appreciation
3.1.13 Participate in training programs
3.1.14 Awards/ rewards
4. Practice 4.1 Practicing 4.1.1 Hazards and risks identification and
occupational occupational health control 6 hrs
health and safety and safety 4.1.2 Organizational safety and health
procedures procedures protocol
4.1.3 Threshold limit value (TLV)
4.1.4 OHS indicators
4.1.5 TLV table
4.1.6 Phil OHS Standards
4.1.7 Effects of hazards in the workplace
4.1.8 Ergonomics
4.1.9 EGG Regulations
4.1.10 Safety Regulations
Clean Air Act
Electrical and Fire Safety Code
Waste management
Disaster Preparedness and Management
4.1.11 Contingency Measures and Procedures
4.1.12 Operational health and safety
procedure, practices and regulations
4.1.13 Emergency-related drills and training
COMMON COMPETENCIES
(18 HRS )
1. Develop and 1.1 1.1.1 Information sources 2hrs

update industry Developing and 1.1.2 Trade unions environmental
knowledge updating issues and requirements
industry 1.1.3 Industrial relations issues and
knowledge major organization
1.1.4 Career opportunities
1.1.5 Work ethic required to work in
the industry
1.1.6 Quality assurance
2. Observe 2.1 Observing 2.1.1 Hygiene procedures 2 hrs
workplace hygiene workplace 2.1.2 Types of hygiene risks
procedures hygiene 2.1.3 Different cleaning materials
procedures
3. Perform computer 3.1 Performing 3.1.1 Types of computers and basic 6 hrs
operations Computer features of different operating
Operations systems
3.1.2 Plain parts of a computer
3.1.3 Storage devices and basic
categories of memory
3.1.4 Types of software
3.1.5 Computer capacity
3.1.6 OHS Guidelines
3.1.7 Computer Capacity
3.1.8 Standard operating procedures in
entering and saving data into the
computer
3.1.9 Storage media
3.1.10 Ergonomic guidelines
3.1.11 Procedures/Techniques in
Accessing Information
3.1.12 Desktop Icons
3.1.13 Keyboard Techniques
3.1.12 Based on OHS Requirements
3.1.14 Software Commands
3.1.15 Operation and Use of Peripheral
Devices
3.1.16 Procedures in Transferring
Files/Data
3.1.17 Cleaning, Minor Maintenance
and Replacements of
consumables
3.1.18 Creating More Space in the Hard
Disk
3.1.19 Reviewing Programs
3.1.20 Deleting Unwanted Files
3.1.21 Checking Hard Disk for Errors
3.1.22 Viruses and Up to Date Anti-
Virus Programs
4. Perform 4.1 Performing 4.1.1 Health, safety and security 2 hrs
workplace safety workplace procedures
practices safety practices 4.1.2 Breaches procedures
4.1.3 Emergency procedure
 Personal injuries
 Fire
 Electrocution
 Natural calamity
 Criminal acts
4.1.4 Safe personal presentation
standard
4.1.5 5’s Principles
4.1.6 Waste management
4.1.7 Pollution control
4.1.8 Effect of pollution
4.1.9 Types of pollutants
5. Provide effective 5.1 Providing 5.1.1 Good working attitude 6 hrs
customer services effective 5.1.2 Knowledge of services manual
customer and standards
services 5.1.3 Interactive communication with
others
5.1.4 Interpersonal skills and sincerity
5.1.5 Non verbal communication and
body language
5.1.6 Work value and ethics
5.1.7 Telephone conversation
5.1.8 Fax machine information
5.1.9 Product merchandizing
5.1.10 E-Learning
5.1.11 Dealing with objectives and
disagreement
5.1.12 Holding guest's complaints in
effective ways
5.1.13 Evaluation and
recommendation process
5.1.14 Guest relation communication
Responding to customer needs
CORE COMPETENCIES
(105 HOURS)
UNIT OF MODULE NOMINAL

COMPETENCY TITLE Module Content DURATION
1. Prepare and 1.1 Preparing 1.1.1 History of baking / bakery 36 hrs
produce bakery and products
and Pastry producing 1.1.2 Different baking terminologies
Products bakery 1.1.3 Baking equipment
products 1.1.4 Baking ingredients and
substitution
1.1.5 Measuring and portioning
ingredients (Bakers’ percentage0
1.1.6 Types , kinds and classification of
baking products
1.1.7 Principles of Baking
1.1.8 Safety and maintenance during
baking.
1.1.9 Baking Techniques for batter and
dough
1.1.10 Fillings and coating/icing,
glazes and decorations for bake
and pastry products.
1.1.11 Baking temperatures
1.1.12 Techniques in decorating bake
and Pastry products
1.1.13 Types of Packaging materials
1.1.14 Storing and optimizing bake
shelf life
2. Prepare and 2.1 Preparing 2.1.1 Culinary terms related to cakes 30 hrs
present gateaux, and 2.1.2 Identify the main ingredients
tortes and cakes presenting used for cakes
gateaux, 2.1.3 Identify the specific temperature
tortes and used for different types of cakes
cakes 2.1.4 Classify the different types of
cakes
2.1.5 Enumerate the mixing method
used for shortened cakes and
foamed cakes
2.1.6 Identify the cooling temperature
of cakes
2.1.7 Different equipment for baking
2.1.8 Baking conditions an
temperature
2.1.9 Types of filling for cakes
2.1.10 Consistency and appropriate
flavor of fillings
2.1.11 Procedure of filling and
assembling cakes according to
standard
2.1.12 Classify coating and siding
based on the required recipe and
specification
2.1.13 Specific decorations
appropriate for the cake
2.1.14 Standard recipe of icing and
decorations
2.1.15 Tools and equipment used in
service requirement for cakes
2.1.16 Product freshness, appearance ,
characteristics of prepared cakes
2.1.17 Cutting portion to minimized
wastage for cakes
2.1.18 Standards and procedures of
storing cakes
2.1.19 Storage methods of cakes
2.1.20 Occupational health and safety
3. Prepare and 3.1 Preparing 3.1.1. Characteristics of classical and 30hrs
display petits fours and displaying contemporary petit fours
petits fours 3.1.2. Principles in making Petit fours
3.1.3. Types and kinds of sponge and
bases
3.1.4. Different types of filing
3.1.5. procedure of making Fondant icing
3.1.6. Decors and design
3.1.7. kinds of Small choux paste
3.1.8. Types of sweets paste and fillings
3.1.9. Different garnishes, glazes and
finishes
3.1.10. Flavor and shapes of quality
marzipan
3.1.11. Tips in coating marzipan
3.1.12. Specification of fresh fruits
needed to caramelized
3.1.13. Specification of dried fruits
3.1.14. Kinds of sugar to caramelized
3.1.15. Storing and maximizing shelf life
of petit fours.
4. Present desserts 4.1 Presenting 4.1.1. Portion control and presentation of 9 hrs
desserts dessert
4.1.2. Plating and decorating Dessert.
4.1.3. Trolley services in preparation of
dessert
4.1.4. Diagram presentation on how to
arrange and prepare variety of
dessert.
4.1.5.Temperature range in storing
dessert
4.1.6.Packaging design technique
Total 141hrs
COMPETENCY ANALYSIS
This table describe the number of modules develop in a particular unit of competency.
Unit of Competency No. of modules Total

A. Basic
1. Participate in workplace communication 1 4
2. Work in a team environment 1
3. Practice career professionalism 1
4. Practice occupational health and safety procedures 1
B. Common
1. Develop and update industry knowledge 1 5
2. Observe workplace hygiene procedures 1
3. Perform computer operations 1
4. Perform workplace and safety practices 1
5. Provide effective customer service 1
C. Core
1. Prepare and produce bakery and pastry products 1 4
2. Prepare and present gateaux, tortes and cakes 1
3. Prepare and display petits fours 1
4. Present desserts 1
1
ASSESSMENT METHOD
 Individual and group demonstration (Practical application)
 Written examination
 Individual report
COURSE DELIVERY (METHODOLOGY)

 Group Discussion
 Demonstration
 Film Viewing
 Modular instruction
 Practical application
 Reporting
 Industry immersion
 E-learning
RESOURCES NEEDED
TOOLS EQUIPMENT MATERIALS

QTY QTY QTY
12 Measuring cup, solid 6 Commercial Mixers Cake flour
with complete
attachments
12 Measuring cup, liquid 1 Mechanical Dough Bread Flour
(250 & 500 ml) roller
25 Measuring spoon 1 Decker oven All-purpose

3 Cake turn table 1 Compressor Sugar
20 Decorating tips 1 Dough cutter Yeast
6 Rolling pins Butter
6 Pie pan sizes 6, 8, 10 Margarine
6 Sheet pans Butter (French bread)
6 Pie cutter Cooking oil
6 Rubber scrapper Lard
6 Palette knife All-purpose cream
6 Cake stand with tier Whipping cream
6 Cake pillars Confectioner sugar
6 Sauce pan, s/s Knox gelatin
6 Ladles s/s Flaked almonds
6 Knives s/s with plastic Chocolate chips
handle
6 Chopping board, color Chocolate, shredded
coded
6 Scale 2, 10 kgs Cherries with stem
6 Grater Cherries
6 Wooden spoons Food colors
6 Beaters Tropical fruits
12 sets Mixing bowl ( 6 pcs 4 Gas range Whole wheat, rye,
per set) multi grain
6 Wire whisk 1 Upright freezer Cream cheese
TOOLS EQUIPMENT MATERIALS
QTY QTY QTY
6 Muffin pan, small 1 Refrigerator Paper cups
6 Muffin pan, medium Tulip paste
6 Muffin pan, big Sugar lace
6 Loaf pan, small Pineapple juice
6 Loaf pan, medium Contreau
6 Loaf pan, big
4 Rectangular pan TRAINING MATERIALS:
1x8x8
6 Round pan 6,8, 10, Wilton decorating
12, 14, 16 magazine, video
6 Pie pan Good Housekeeping

Baking Book
6 Flour sifter
6 Strainer
3 Double boiler
Piping bags
Coupler
QUALIFICATION OF INSTRUCTORS/TRAINERS
 Must be a holder of NC II
 Must have undergone training on Training Methodology II (TM II)
 Must be physically and mentally fit
 Must have at least 2 years job/industry experience (optional. Only when required by the
hiring institution)
SECTOR : TOURISM
UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION
MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATIONS
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes required
to obtain, interpret and convey information in response to
workplace requirements.
SUGGESTED DURATION : 6 Hours
QUALIFICATION LEVEL : NC II
PREREQUISITE : Receive and Respond to workplace Communication. (NCI)
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 and active listening and speaking 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 work procedures for the location and storage of information are used.
7. Personnel interaction is carried out clearly and concisely.
CONTENTS:
 Parts of speech
 Sentence construction
 Effective communication
 Conduct interviews
CONDITIONS:
The students/ trainees must be provided with the following:
 Writing materials (pen & paper)

 References (books)
 Manuals
METHODOLOGIES:
 Group discussion
 Interaction
 Lecture
 Reportorial
ASSESSMENT METHOD:
 Written test
 Practical performance test
 Interview
LO2 PARTICIPATE IN WORKPLACE MEETING AND DISCUSSION.
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 establish 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:
 Sentence construction
 Technical writing
 Recording information
CONDITIONS:
The students/trainees must be provided with the following:
 Paper
 Pencils/ball pen
 References (books)
 Manuals
METHODOLOGIES:
 Group discussions
 Interaction
 Lecture
ASSESSMENT METHOD:
 Written test
 Practical / performance test
 Interview
L03 COMPLETE RELEVANT WORK RELATED DOCUMENTS.
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:
 Basic mathematics
 Technical writing
 Types of forms
CONDITIONS:
 Paper
 Pencils / ball pen
 Reference books
 Manuals
METHODOLOGIES:
 Group discussion
 Interaction
 Lecture
ASSESSMENT METHOD:
 Written test
 Practical! Performance test
 Interview
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 : 3 hours
QUALIFICATION LEVEL : NCII
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.

LO1 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:
 Team role.
 Relationship and responsibilities
 Role and responsibilities with team environment.
 Relationship within a team.
CONDITIONS:
 SOP of workplace
 Job procedures
 Client / supplier instructions
 Quality standards
 Organizational or external personnel
METHODOLOGIES:
 Group discussion/interaction
 Case studies
 Simulation
ASSESSMENT METHODS:
 Written test
 Observation
 Simulation
 Role playing
LO2 DESCRIBE WORK AS A TEAM
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:
 Communication process
 Team structure / team roles
 Group planning and decision making
CONDITIONS:
The students I trainees must be provided with the following:
 SOP of workplace
 Job procedures
 Organization or external personnel
METHODOLOGIES:
 Group discussion/interaction
 Case studies
 Simulation
ASSESSMENT METHOD:
 Observation of work activities

 Observation through simulation or role play
 Case studies and scenarios.
UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM
MODULE TITLE : PRACTICING CAREER PROFESSIONALISM
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
in promoting career growth and advancement.
NOMINAL DURATION : 3 hrs
CERTIFICATE LEVEL : NATIONAL CERTIFICATE LEVEL II
PRE-REQUISITE : Participate in workplace communication

Work in a team environment
Upon completion of the module, the trainees/ students should be able to
LO 1. Integrate personal objectives with organizational goals
LO 2. Set and meet work priorities
LO 3. Maintain professional growth and development
LO1 INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS

1. Pursue personal growth and work plan towards improving qualifications set for profession
2. Maintain intrapersonal and interpersonal relationships in the course of managing self, based
on performance evaluation.
3. Commitment to the organization and its goal is demonstrated in the performance of duties
CONTENTS:
 Code of conduct and code of ethics
 Personal hygiene
 Interpersonal and intrapersonal skills
 Communication skills
 Fundamental rights at work
 Company procedures and standards
CONDITIONS:
Student/ trainee must be provided with the following:
Equipment Materials/ Supplies

 simulated laboratory  case studies
room
 electronic learning  prints and media
device
 Computer
 television and video set
METHODOLOGY:
 Video presentation
 Discussion
 Research
ASSESSMENT METHOD:
 Interview - oral
 written
 Observation
LO2 SET AND MEET WORK PRIORITIES

1. Completing demands are prioritized to achieve personal, team and organizational goals and
objectives
2. Resources are utilized efficiently and effectively to manage with priorities and
commitments
3. Practice long economic use and maintenance equipment and facilities are followed as per
established procedures.
CONTENTS:
 Work values and ethics

 Company policies
 Company operating procedures and standards
 Gender and Development
 Personal Hygiene
CONDITIONS:
Tools Equipment Materials/ Supplies

assessment tools for case simulated laboratory room case studies
studies
electronic learning device prints and media
computer Workplace/ location
assessment
television and video set
METHODOLOGY:
 Lecture/ Discussion
 Research/ project
ASSESSMENT METHOD:
 Written
 Portfolio assessment
 Simulation
LO3 MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT
1. Trainings and career opportunities are identified and availed of based on job
requirements
2. Recognitions are sought/ received and demonstrated as proof of career advancement
3. Obtain and renew licenses and/ or certifications relevant to job and career
CONTENTS:
1. Certifications and licenses appreciation
2. Participate in training programs
3. Awards/ rewards
CONDITIONS:
 Materials/Supplies
 Certificates and licenses
 Pen and paper
METHODOLOGY:
 Film viewing
 Lecture
 Group Discussion
 Research
 Simulated training workshops
ASSESSMENT METHOD:
 Written
 Observation
UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
MODULE TITLE : PRACTICING OCCUPATIONAL HEALTH AND SAFETY

PROCEDURES
to comply with the regulatory and organizational requirements for
occupational health and safety such as identifying, evaluating and
maintaining OHS awareness.
NOMINAL DURATION : 6 hrs
CERTIFICATE LEVEL : NC II
PREREQUISITE :
Upon completion of this module, the trainee/student must be able to:
LO 1. Identity hazards and risks
LO 2. Evaluate hazards and risks
LO 3. Control hazards and risks
LO 4. 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:
 Hazards and risks identification and control

 Organizational safety and health protocol
 Threshold limit value (TLV)
 OHS indicators
CONDITIONS:
 Workplace
 PPE
 Learning Guides
 Hand-outs
 CD’s, VHS tapes, transparencies
METHODOLOGIES:
 Interactive -lecture
 Simulation
 Symposium
 Group Dynamics
ASSESSMENT METHOD:
 Situation Analysis
 Interview
 Practical Exam
 Written Exam
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:
 TLV table
 Phil OHS Standards
 Effects of hazards in the workplace
 Ergonomics
 EGG Regulations
CONDITIONS:
 Hand outs on
- Phil. OHS Standards
- Effects of hazards in the workplace
- Ergonomics
- EGG regulations
 TLV Table
METHODOLOGIES:
 Situation Analysis
 Symposium
 Film viewing
 Group Dynamics
ASSESSMENT METHOD:
 Interview
 Written Exam
 Simulation
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 organization’s OHS policies.
3. Personal protective equipment is correctly used in accordance with organization’s 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:
 Safety Regulations
- Clean Air Act
- Electrical and Fire Safety Code
- Waste management
- Disaster Preparedness and Management
 Contingency Measures and Procedures
CONDITIONS:
The students/trainees must be provided with the following
 Hand outs on
 Safety Regulations
- Clean Air Act
- Electrical and Fire Safety Code
- Waste management
- Disaster Preparedness and Management
 Contingency Measures and Procedures
 OHS Personal Records
 PPE
METHODOLOGIES:
 Symposium
 Film Viewing
 Group Dynamics
 Self pace
ASSESSMENT METHOD:
 Written
 Interview
 Case/Situation Analysis
 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:
 Operational health and safety procedure, practices and regulations

 Emergency-related drills and training
CONDITIONS:
 Workplace
 PPE
 OHS personal records
 Health record
METHODOLOGIES:
 Simulation
 Symposium
 Film Viewing
 Group Dynamics
ASSESSMENT METHOD:
 Demonstration
 Interview
 Written Exam
 Portfolio Assessment
UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
MODULE TITLE : DEVELOPING AND UPDATE INDUSTRY KNOWLEDGE
to access, increase and update industry knowledge.
NOMINAL DURATION : 2 Hrs.
PRE-REQUISITE :
Upon completion of this module, the trainees/students should be able to:
LO 1. Identify and access key resources of information on the industry
LO 2. Access , apply and share industry information
LO 3 Update continuously relevant industry knowledge

LO1 Identify and access key resources of information on the industry
1. Sources of information on the industry are correctly identified and accessed

2. Specific information on sector of work is accessed and updated
CONTENTS:
1. Information sources
 media
 reference book
 libraries
 union
 industry association
 internet
 personal observation
CONDITIONS:
 Proper hygiene procedure manuals

 internet
 personal computer
 reference book
 industry journals
METHODOLOGY:
 Self paced/modular
 Demonstration
 Small group discussion
 Distance education
ASSESSMENT METHODS
 Written/Oral examination
 Practical demonstration
LO2 Access , apply and share industry information
1. Sources of information on the industry are accessed and applied

2. Industry information is correctly applied to day-to-day activity
3. Information to assist effective work performance is obtained
CONTENTS:
 Trade unions environmental issues and requirements

 Industrial relations issues and major organization
 Career opportunities
 Work ethic required to work in the industry
 Quality assurance
CONDITIONS:
 Industry journals/manuals
 internet
 reference book
METHODOLOGY:
 Demonstration
ASSESSMENT METHODS
LO 3 Update continuously relevant industry knowledge
1. Updated knowledge is shared with customer and colleagues

2. Formal and informal research is use to update general knowledge of the industry
CONTENTS:
 Information sources
 Legislation that affects the industry
CONDITIONS:
 internet
 reference book
METHODOLOGY:
 Demonstration
ASSESSMENT METHODS
UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENE PROCEDURES
MODULE TITLE : OBSERVING WORKPLACE HYGIENE PROCEDURES
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes In
observing workplace hygiene procedures.
PRE-REQUISITE :
LO 1 Practice personal grooming and hygiene
LO 2 Practice safe and hygienic handling, storage and disposal of food, beverage, and
materials
LO 3 Identify and respond to hygienic risk
LO 4 Cleaning and disinfectant

LO1 Practice personal grooming and hygiene
1. Proper hygiene procedures are followed

2. Personal grooming and hygiene are practice regularly
CONTENTS:
1. Hygiene procedures
 Proper hand washing
 Regular bathing
 Appropriate and clean clothing
 Cleaning and sanitizing procedures
CONDITIONS:

 Soap
 Sanitizer
 Hygiene products
METHODOLOGY:
 Demonstration
ASSESSMENT METHODS
LO2 Practice safe and hygienic handling, storage and disposal of food, beverage, and
materials
1. Proper handling, storage and disposal of food, beverage, and

2. materials are followed
3. Proper disposal of waste are hygienically practice regularly
4. Proper cleaning procedures
CONTENTS:
1. Hygiene procedures
 Proper food handling and storage
 Correct work practices
 Proper waste disposal
 Pest control
 Principles of HACCP
CONDITIONS:

 Soap
 Sanitizer
 Proper food handling and storage manual
METHODOLOGY:
 Demonstration
ASSESSMENT METHODS
LO3 Identify and respond to hygienic risk
1. Potential hygiene risks are identified

2. Action to minimize and remove hygiene risk are taken
3. Hygiene risk beyond the control of individual are reported to proper authority
CONTENTS:
1. Types of hygiene risks

 Bacteria and contamination
 Inappropriate food handling
 Poor work practices
 Cross contamination
 Disposal of garbage or potentially contaminated waste
CONDITIONS:

 Soap
 Sanitizer
METHODOLOGY:
 Demonstration
ASSESSMENT METHODS
LO4 Cleaning and disinfectant
1. Proper use of cleaning materials are identified

2. Proper cleaning procedures are followed
3. Proper disinfectants are used
CONTENTS:
 Different cleaning materials

 Cleaning procedures
 Cleaning Guidelines
CONDITIONS:

 Soap
 Sanitizer
METHODOLOGY:
 Demonstration
ASSESSMENT METHODS
UNIT OF COMPETENCY : PERFORM COMPUTER OPERATIONS
MODULE TITLE : PERFORMING COMPUTER OPERATIONS
MODULE DESCRIPTION : This module covers the knowledge, skills and attitudes needed
to perform computer operations. This includes in putting,
accessing, producing and transferring data using appropriate
hardware and software.
SUGGESTED DURATION : 6 hrs
: NC II
LEVEL OF
QUALIFICATION
PREREQUISITE :
At the completion of the module the trainees/students should be able to:
LO 1 Plan and prepare the task to be undertaken
LO 2 Input data into the computer
LO 3 Access information using computer
LO 4 Produce output data using computer system
LO 5 Maintain computer equipment and system

LO1 Plan and prepare the task to be undertaken
1. Requirements of the task undertaken are determine and properly understood

2. Appropriate hardware and software is selected in accordance with the task assigned and
required outcome
3. Planned tasked conformed with the OHS guidelines and procedures
CONTENTS:
 Types of computers and basic features of different operating systems

 Plain parts of a computer
 Storage devices and basic categories of memory
 Types of software
 Computer capacity
 OHS Guidelines
 Computer Capacity
CONDITION:
The trainees/students must be provided with the following:
 Equipment and Accessories  office supplies

 personal computer  diskettes
 network system  CDs
 communication equipment  Zip disks
 printer  Tools
 scanner  Set of screw driver
 keyboard  Learning Materials
 mouse  Learning elements/activity sheets
 Supplies and Materials  Manufacturer’s manual
METHODOLOGY:
 Demonstration
ASSESSMENT METHODS
LO2 Input data into the computer
1. Entered data into the computer using appropriate program/application is in accordance

with company procedures
2. Accuracy of information is checked in accordance with the standard operating
procedures
3. Information is saved in accordance with the standard operating procedures
4. Inputted data that are stored in the storage media are in accordance with the
requirements
5. Work is performed within the ergonomic guidelines
CONTENTS:
 Standard operating procedures in entering and saving data into the computer
 Storage media
 Ergonomic guidelines
CONDITION:
 Equipment and Accessories  Office supplies

 personal computer  diskettes
 network system  CDs
 communication equipment  Zip disks
 printer  Tools
 scanner  Set of screw driver
 keyboard  Learning Materials
 mouse  Learning elements/activity sheets
METHODOLO
 Demonstration
ASSESSMENT METHODS
LO3 Access information using computer
1. Correct program/application is selected based on job requirements

2. Program/application containing the information required is accessed in accordance
with the company procedures
3. Desktop icons are correctly selected, opened and closed for navigation purposes.
4. Keyboard techniques is carried out in line with OHS requirements for safe use of
keyboards
CONTENTS:
 Procedures/Techniques in Accessing Information

 Desktop Icons
 Keyboard Techniques Based on OHS Requirements
CONDITION:
Equipment and Accessories CDs

personal computer Zip disks
network system
communication equipment Tools
printer Set of screw driver
scanner
keyboard Learning Materials
mouse Learning elements/activity
sheets
Supplies and Materials Manufacturer’s manual
office supplies
diskettes
METHODOLOGY:
 Demonstration
ASSESSMENT METHODS
LO4 Produce output data using communication system
1. Entered data is processed using appropriate software commands

2. Printed out data as required using computer hardware/peripheral devices is in
accordance with standard operating procedures
3. Transferred files/data between compatible systems using computer software,
hardware/peripheral devises is in accordance with standard operating procedures
CONTENTS:
5. Software Commands
6. Operation and Use of Peripheral Devices
7. Procedures in Transferring Files/Data
CONDITION:
 Equipment and Accessories  diskette

 personal computer  CDs
 network system  Zip disks
 communication equipment  Tools
 printer  Set of screw driver
 scanner  Learning Materials
 keyboard  Learning elements/activity
 mouse sheets
 office supplies
METHODOLOGY
 Demonstration
ASSESSMENT METHODS
LO5 Maintain computer equipment and systems
1. Cleaning, minor maintenance and replacement of consumables are implemented in
accordance with standard operating procedures
2. Procedures for ensuring security of data including regular back-ups and virus checks are
implemented in accordance with standard operating procedures
3. Basic file maintenance procedures are implemented in line with the standard operating
procedures
CONTENTS:
1. Cleaning, Minor Maintenance and Replacements of Consumables

2. Creating More Space in the Hard Disk
3. Reviewing Programs
4. Deleting Unwanted Files
5. Checking Hard Disk for Errors
6. Viruses and Up to Date Anti-Virus Programs
CONDITION:
 Equipment and Accessories  office suppliesdiskettes

 personal computer  CDs
 network system  Zip disks
 communication equipment  Tools
 printer  Set of screw driver
 scanner  Learning Materials
 keyboard  Learning elements/activity
 mouse sheets
METHODOLOGY:
 Demonstration
ASSESSMENT METHODS
UNIT OF COMPETENCY : PERFORM WORKPLACE SAFETY PRACTICES
MODULE TITLE : PERFORMING WORKPLACE SAFETY PRACTICES
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes in
following health, safety and security practices. It includes
dealing with emergency situations and
maintaining safe personal standard.
PRE-REQUISITE :
LO 1. Practice workplace safety, security and hygiene systems, processes and operation
LO 2. Responds appropriately to faults, problems and emergency situations
LO 3. 5’s in workplace
LO 4. Environmental protection awareness

LO1 Practice workplace safety, security and hygiene systems, processes and operation
1. Correct healthy, safety and security procedures are complied in line with the legislation
and regulation
2. Correct health, safety and security procedures are followed.
3. Breaches of health, safety and security procedures are identified.
CONTENTS:
 Health, safety and security procedures

 Breaches procedures
CONDITIONS:
 Manuals
 Handbook safety and security
 Report (sample)
METHODOLOGY:
 Demonstration
ASSESSMENT METHODS
LO2 Responds appropriately to faults, problems and emergency situations
.
1. Emergency and potential emergency are recognized and appropriate action are taken
2. Emergency procedures are followed in line with enterprise procedures
3. Assistance is sought from colleagues to resolve or respond to emergency situation
4. Safe personal presentation standard are identified and followed
CONTENTS:
 Emergency procedure
 Personal injuries
 Fire
 Electrocution
 Natural calamity
 Criminal acts
 Safe personal presentation standard
CONDITIONS:
 Emergency procedure manuals

 Handbook safety and security
 Report
 Emergency drills – instruction/guidelines
METHODOLOGY:
 Demonstration
ASSESSMENT METHODS
 Observation
LO3 5’s in workplace
1. Follow the principles of FI-FO

2. Set aside everything in its proper place
3. Proper labeling of cabinets/shelves
4. Sweep floor and dust furniture and fixtures
CONTENTS:
 5’s Principles
CONDITIONS:
 soft brooms
 duster
 organizers
 labeling materials
 markers
METHODOLOGY:
 Demonstration
ASSESSMENT METHODS
 Observation
LO4 Environmental protection awareness
1. Segregates wastes
2. Identify bio-degradable from non-bio-degradable
3. Empties trash regularly
4. Use environmental friendly materials in waste disposal
5. Proper waste disposal
CONTENTS:
 Waste management
 Pollution control
 Effect of pollution
 Types of pollutants
CONDITIONS: Students must be provided with the following
 Modules
 Reference book
 Guidelines on waste disposal
 Flyers/brochures
METHODOLOGY:
 Demonstration
ASSESSMENT METHODS
 Observation
UNIT OF COMPETENCY : PROVIDE EFFECTIVE CUSTOMER SERVICE
MODULE TITLE : PROVIDING EFFECTIVE CUSTOMER SERVICE
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitude in
NOMINAL DURATION : 6hrs
PREREQUISITE :
Upon completion of this module, the trainee/student must be able to:
LO 1 Apply effective verbal and non-verbal communication skills to respond to customer

needs
LO 2 Provide prompt and quality service to customer
LO 3 Handle queries through telephone, fax machine, internet and e-mail
LO 4 Handle customer complaints, evaluation and recommendations

LO 1 Apply effective verbal and non-verbal communication skills to respond to customer
needs
1. Standard Operating Procedures (SOP) when greeting the guest were followed
2. Information were properly disseminated
3. Use interactive communication with others
CONTENTS:
 Personality development and public relations

 Basic oral communication/ writing memos and letters
 Preparing job documentation
 Following instructions
 Filling-out forms
CONDITIONS: Students/Trainees must be provided with the following:
Tools Equipment Materials
 Video Camera  V8 tape

 Recorder
 recorder
 Microphone  Television  CD
 Full-body mirror  VHS/DVD Player  Make=up kit
 Company dress  References:
 Books, brochures,
manuals
METHODOLOGY:
 Modular (self-pace learning)

 Electronic Learning
 Industry Immersion
 Demonstration
 Film-viewing
ASSESSMENT METHOD:
 Interview (oral/questionnaire)
 Observation
 Demonstration of Practical Skills
LO2 Provide prompt and quality service to customer
1. Customer needs were assessed according to relationships between food and religion,
gender, folkways, mores and life-cycle
2. Communication standards in customer service were followed
3. Identified opportunities to enhance the quality of services and products were
implemented
4. Time management
CONTENTS:
 Food and culture

 Exploration of food trends
- Past, present and future trend
 Communication standards in customer service
CONDITIONS:
Students/Trainees must be provided with the following:

 Recorder
recorder
 Company dress   References:
   Books,
brochures,
manuals
METHODOLOGY:

 Demonstration
 Film-viewing
Assessment Method:
 Observation
LO3 Handle queries through telephone, fax machine, internet and e-mail
1. Applied telephone ethics

2. Applied correct procedure in using telephone, fax machine and internet
3. Daily report is accomplished according to company rules and regulations
CONTENTS:
 Uses of telephone, fax machine, internet and e-mail

 Telephone and electronic mail ethics
 Procedures in handling queries

 Recorder
recorder
 Company dress  Fax machine  References:
 Computer with  Books,
printer and brochures,
internet manuals
connection
METHODOLOGY:

 Demonstration
 Film-viewing
ASSESSMENT METHOD
 Observation
LO4 Handle customer complaints, evaluation and recommendations
1. Interview skills
2. Skills in handling customer complaints
3. Guidelines in handling complaints were identified
4. Complaints were evaluated and resolved based on its nature, details and degree of
liability
CONTENTS:
 Guidelines in handling complaints

 Procedures in responding and resolving complaints

Recorder Video Camera recorder V8 tape
Microphone Television CD
Full-body mirror VHS/DVD Player Make=up kit
Company dress Fax machine References:
Computer with printer and Books, brochures, manuals
internet connection
METHODOLOGY:

 Demonstration
 Film-viewing
SSESSMENT METHOD
 Observation
UNIT OF COMPETENCY : PREPARE AND PRODUCE BAKERY and PASTRY
PRODUCTS
MODULE TITLE : PREPARING AND PRODUCING BAKERY and

PASTRY PRODUCTS
MODULE DESCRIPTOR : This unit deals with the knowledge and skills required by
bakers and pastry cooks (patissiers) to prepare and produce a
range of high-quality bakery and pastry products in commercial
food production environments and hospitality establishments.
NOMINAL DURATION : 36 HRS
PRE-REQUISITE :
SUMAMRY OF LEARNING OUTCOMES:
Upon completion of this module, the trainee/ student must be able to:
L.O.1 Prepare bakery and pastry products
L.O.2 Decorate and present bakery and pastry products
L.O.3 Store bakery and pastry products

LO1 PREPARE BAKERY AND PASTRY PRODUCTS
1. Required ingredients are selected, measured and weighed according to recipe or production
requirements and established standards and procedures
2. A variety of bakery and pastry products are prepared according to standard mixing
procedures/formulation/ recipes and desired product characteristics
3. Appropriate equipment are used according to required bakery and pastry products and
standard operating procedures
4. Bakery and pastry products are baked according to techniques and appropriate conditions;
and enterprise requirement and standard
5. Required oven temperature are selected to bake goods in accordance with the desired
characteristics, standards recipe specifications and enterprise practices
CONTENT:
 History of baking / bakery products

 Different baking terminologies
 Baking equipment
 Baking ingredients and substitution
 Measuring and portioning ingredients (Bakers’ percentage0
 Types , kinds and classification of bake products
 Principles of Baking
 Safety and maintenance during baking.
 Baking Techniques for batter and dough
 Temperature Ranges of baking products
CONDITIONS:

 PPE  Set of knives
 Small baking hand tools  Calculator
 Heavy equipment  CD and VCD
 Pan and pots  Hand outs
 Measuring tools
METHODOLOLGY:
 Modular (self-paced)
 Film viewing
 Demonstration
 Discussion
ASSESSMENT METHOD:
 Interview (oral/ questionnaire)

 Observation
LO2 PREPARE AND PRESENT BAKERY AND PASTRY PRODUCTS
1. A variety of fillings and coating/icing glazes and decorations for bakery and pastry
products are prepared according to standard recipes, enterprise standards and/or customer
preferences
2. Bakery and pastry 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
CONTENT:
 Techniques and rules in a decorative garnishing
 Tools in decorating
 Presenting finished bake product
 Standards and procedure in pastry and yeast product
CONDITIONS:

 PPE  Turn table
 Decorative tools  Serrated knife
 Spatula  Grater
 Parchment Paper  CD and VCD
 Piping Bag  Hand outs
 Pastry Brush
METHODOLOLGY:
 Electronic learning
 Film viewing
 Demonstration
 Discussion
ASSESSMENT METHOD:

 Observation
LO3 STORE BAKERY PRODUCTS
1. Packaging are selected appropriate for the preservation of product freshness and eating
bakery products
2. Bakery products are stored according to established standards and procedures
CONTENT:
 Kinds of packaging materials used in bakery products

 Shelf life of pastry and baked products
 Standard and procedure of bakery product
 OHs
CONDITIONS:

 PPE
 Storage area
 CD and VCD
 Packaging material
 Pastries and bake product
 Hand outs
METHODOLOLGY:
 Film viewing
 Demonstration
 Discussion
ASSESSMENT METHOD:

 Observation
UNIT OF COMPETENCY : PREPARE AND PRESENT CAKES,TORTE and GATAEAU
MODULE TITLE : PREPARING AND PRESENTING CAKES,TORTE and

GATAEAU
MODULE DESCRIPTON : 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.
PRE-REQUISITE :
L.O.1 Prepare cakes
L.O.2 Prepare and use filling
L.O.3 Decorate cakes
L.O.4 Present cakes
L.O.5 Store cakes

LO1 PREPARE CAKES
1. Ingredients are selected, measured and weighed according to 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. Sponges and cakes are prepared according to recipe specifications, techniques and
conditions and desired product characteristics
4. Appropriate equipment are used according to required pastry and bakery products and
standard operating procedure
5. Sponges and cakes are cooled according to established standards and procedures
CONTENT:
 Kinds of packaging materials used in bakery products

 Shelf life of pastry and baked products
 Standard and procedure of bakery product
 OHs
CONDITIONS:

 PPE
 Storage area
 CD and VCD
 Pastries and bake product
 Hand outs
METHODOLOLGY:
 Film viewing
 Demonstration
 Discussion
ASSESSMENT METHOD:

 Observation
LO2 PREPARE AND USE FILLING
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
CONTENT:
 Identify the fillings appropriate in a specific cake
 Ident5ify the consistency and appropriate flavor and filing
 Identify how to fill and assembly cakes according to standard recipe specification.
 Classify coating and siding based on the required recipe specification.
CONDITIONS:

 PPE
 Small hand tools
 Pots and pans
 Measuring devices
METHODOLOLGY:
 Film viewing
 Demonstration
 Discussion
ASSESSMENT METHOD:

 Observation
LO3 DECORATE CAKES
1. Sponges and cakes are decorated suited to the product and occasion and in accordance with
standard recipes and enterprise practices
2. Suitable icings and decorations are used according to standard recipes and/or enterprise
standards and customer preferences
CONTENT:
 Identify the specific decoration and appropriate for cake
 Identify the standard recipe of icing and decorations
CONDITIONS:
 Decorative tools
 Spatula
 Parchment paper
 Piping Bag
 Pastry Bag
 Turn table
 Serrated knife
 Grater
METHODOLOLGY:
 Film viewing
 Demonstration
 Discussion
ASSESSMENT METHOD:

 Observation
LO4 PRESENT CAKES
1. Cakes are presented on accordance with customer’s expectations and established standards and
procedures
2. Equipment are selected and used in accordance with service requirements
3. Product freshness, appearances and eating qualities are maintained in accordance with the
established standards and procedures
4. Cakes are marked or cut portion-controlled to minimize wastage and in accordance with
enterprise specifications and customer preferences
CONTENT:
 Identify the equipment selected and used in accordance with service requirement.
 Identify the product freshness, appearance, characteristics and prepared cakes
 Familiarize the cutting –portion to minimize the wastage of cake.
CONDITIONS:
 Decorative tools
 Spatula
 Parchment paper
 Piping Bag
 Pastry Bag
 Turn table
 Serrated knife
 Packaging materials
METHODOLOLGY:
 Film viewing
 Demonstration
 Discussion
ASSESSMENT METHOD:

 Observation
LO5 STORE CAKES
5.1 Cakes are stored in accordance with establishment’s standards and procedures
5.2 Storage methods are identified in accordance with product specifications and established
standards and procedures
CONTENT:
 Enumerate the standard and procedure of storing cakes

 Identify the storage method of cake
 OHS
CONDITIONS:
 Storage area
 Cutting materials
METHODOLOLGY:
 Film viewing
 Demonstration
 Discussion
ASSESSMENT METHOD:

 Observation
UNIT OF COMPETENCY : PREPARE AND DISPLAY PETIT FOUR
MODULE TITLE : PREPARING AND DISPLAYING PETIT FOUR
MODULE DESCRIPTON : This unit applies to the knowledge and skills required by bakers
and pastry cooks (patissiers) in commercial food production
environments and hospitality establishments. It covers the
production, display and service of a wide range of petits fours
including petits fours glaces, marzipan-based petits fours and
caramelized fruits and nuts served as petits fours, to a level of high
and consistent quality.
NOMINAL DURATION : 3O HRS
PRE-REQUISITE :
L.O.1 Prepare ice petit fours
L.O.2 Prepare fresh petit fours
L.O.3 Prepare marzipan Petit four
L.O.4 Prepare caramelize petit four
L.O.5 Display Petit four
L.O.6 Store Petit four

LO1 PREPARE ICE PETIT FOURS
1. Sponges and bases are prepared, cut and assembled according to standard recipes and
enterprise requirements and practices
2. Fillings are prepared with the required flavors and consistency
3. Fondant icing are brought in accordance with the required temperature and established
4. Decorations are designed and used in accordance with establishment standards and
procedures
CONTENT:
 Characteristics of classical and contemporary petit fours
 Principles in making Petit fours
 Types and kinds of sponge and bases
 Different types of filing
 Procedure of making Fondant icing
 Decors and design
CONDITIONS:

 PPE  Decorative Cutters
 Small Hand tools  Molder
 Measuring equipment  Pots and Pans
 Set of knives  CD’s
 Rolling Pin  Hand outs
METHODOLOLGY:
 Film viewing
 Demonstration
 Discussion
ASSESSMENT METHOD:

 Observation
LO2 PREPARE FRESH PETIT 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 blended in accordance with establishment standards
and procedures
3. Baked sweet paste are prepared and blended in accordance with establishment standards
and procedures
4. Fillings are prepared and used the required flavors and correct consistency
5. Garnishes, glazes and finished are used in accordance with established standards and
procedures
CONTENT:
 Kinds of Small choux paste

 Types of sweets paste and fillings
 Different garnishes, glazes and finishes
CONDITIONS:

 PPE  Pastry Brusher
 Hand tools  Piping tube
 Measuring equipment  Pastry bag
 Bake wares  Set of knives
 Pot and pans  Decorative cutters
 Molder (tart)  Hand outs
METHODOLOLGY:
 Film viewing
 Demonstration
 Discussion
ASSESSMENT METHOD:

 Observation
LO3 PREPARE MARZIPAN PETIT FOURS
1. Quality marzipan is flavored and shaped to produce mini-sized fruits in accordance with
enterprise and client requirements
2. Marzipan fruits are coated to preserve desired eating characteristics and softened with egg
whites, piped into shapes and sealed/browned with applied heat, according to enterprise
practice
CONTENT:
 Flavor and shapes of quality marzipan

 Tips in coating marzipan
CONDITIONS:

 PPE  Pastry Brusher
 Small Hand tools  Piping tube
 Measuring equipment  Rolling pin
 Pot and pans  Decorative cutters
 Molder  Hand outs
METHODOLOLGY
 Film viewing
 Demonstration
 Discussion
ASSESSMENT METHOD:

 Observation
LO4 PREPARE CARAMELIZED PETIT FOURS
1. Fresh fruits/fruit segments are selected and coated with pale amber-colored caramel or
glazed or any coating specified by the enterprise
2. Sandwich dried fruits or nuts are filled with flavored marzipan and coated with pale
amber-colored caramel according to specifications and enterprise standards
CONTENT:
 Specification of fresh fruits needed to caramelized
 Specification of dried fruits
 Kinds of sugar to caramelized
CONDITIONS:

 PPE
 Small Hand tools
 Pots and pan
 Measuring equipment
 Set of knives
 Hand outs
METHODOLOLGY:
 Film viewing
 Demonstration
 Discussion
ASSESSMENT METHOD:

 Observation
LO5 DISPLAY PETITS FOUR
1. Appropriate receptacles are selected and prepared for petits fours

2. Petits fours are displayed creatively to enhance customer appeal
CONTENT:
 Display the kinds of receptacles for petit four
 Tips on how to display Petit four
CONDITIONS:

 PPE
 Small Hand tools
 Display Stand / flat form
 Set of knives
 Decorative tools and materials
 Hand outs
METHODOLOLGY:
 Film viewing
 Demonstration
 Discussion
ASSESSMENT METHOD:

 Observation
LO6 STORE PETIT FOURS
1. Petits fours are stored in proper temperatures and conditions to maintain maximum eating
qualities, appearance and freshness
2. Petits fours are packaged in accordance with established standards and procedures
CONTENT:
 Storing and maximizing shelf life of petit fours.
CONDITIONS:

 PPE
 Stand
 Decorative tools and materials
 Hand outs
METHODOLOLGY:
 Film viewing
 Demonstration
 Discussion
ASSESSMENT METHOD:

 Observation
UNIT OF COMPETENCY : PRESENT DESSERTS
MODULE TITLE : PRESENTING DESSERTS
MODULE DESCRIPTON : This unit covers the knowledge and skills in presenting the
various and specialized techniques of desserts presentation
required by bakers and pastry cooks (patissiers) in commercial
food production environments and hospitality establishments
PRE-REQUISITE :
L.O.1 Present and serves plated dessert
L.O.2 Plans and prepare conduct a dessert trolley and presentation
L.O.3 Store and package desserts

LO1 PRESENT AND SERVE PLATED DESSERTS
1. Desserts are portioned and presented according to product items, occasion and enterprise
2. Desserts are plated and decorated in accordance with enterprise standards and procedures.
CONTENT:
 Portion control and presentation of dessert

 Plating and decorating Dessert.
CONDITIONS:

 PPE
 Measuring equipment
 Set of knives
 Decorative Cutters
 Piping bags
 CD’s
 Hand outs
METHODOLOLGY:
 Film viewing
 Demonstration
 Discussion
ASSESSMENT METHOD:

 Observation
LO2 PLAN AND PREPARES CONDUCT A DESSERT TROLLEY PRESENTATION
1. Dessert buffet 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
procedures
CONTENT:
 Trolley services in preparation of dessert

 Diagram presentation on how to arrange and prepare variety of dessert.
CONDITIONS:
 Measuring devices
 Decorative Cutters
 Trolley
 CD’s
 Hand outs
METHODOLOLGY:
 Film viewing
 Demonstration
 Discussion
ASSESSMENT METHOD:

 Observation
LO3 PRESENT AND SERVE PLATED DESSERTS
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
CONTENT:
 Temperature range in storing dessert

 Packaging design technique
CONDITIONS:
 PPE
 China ware
 Measuring tools
 CD’s
 Hand outs
METHODOLOLGY:
 Film viewing
 Demonstration
 Discussion
ASSESSMENT METHOD:

 Observation

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CURRICULUM DESIGN

COURSE TITLE : BREAD AND PASTRY PRODUCTION NC II

NOMINAL DURATION : 141 hours

TRAINEE ENTRY REQUIREMENTS

 can communicate in basic English either oral and written;

At the end of the course, the students should be able to:

2. Work in a team 2.1 Working with 2.1.1 Team role 3 hrs

1. Develop and 1.1 1.1.1 Information sources 2hrs

UNIT OF MODULE NOMINAL

Unit of Competency No. of modules Total

COURSE DELIVERY (METHODOLOGY)

TOOLS EQUIPMENT MATERIALS

25 Measuring spoon 1 Decker oven All-purpose

6 Pie pan Good Housekeeping

UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION

MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATIONS

SUGGESTED DURATION : 6 Hours

PREREQUISITE : Receive and Respond to workplace Communication. (NCI)

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.

1. Specific relevant information is accessed from appropriate sources.

The students/ trainees must be provided with the following:

 Writing materials (pen & paper)

1. Team meetings are attended on time.

The students/trainees must be provided with the following:

The students/trainees must be provided with the following:

MODULE TITLE : WORKING IN A TEAM ENVIRONMENT

SUGGESTED DURATION : 3 hours

QUALIFICATION LEVEL : NCII

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.

1. Role and objective of the team is identified.

The students/ trainees must be provided with the following:

1. Appropriate forms of communication and interactions are undertaken.

The students I trainees must be provided with the following:

 Observation of work activities

MODULE TITLE : PRACTICING CAREER PROFESSIONALISM

NOMINAL DURATION : 3 hrs

CERTIFICATE LEVEL : NATIONAL CERTIFICATE LEVEL II

PRE-REQUISITE : Participate in workplace communication

SUMMARY OF LEARNING OUTCOMES:

Upon completion of the module, the trainees/ students should be able to

LO 1. Integrate personal objectives with organizational goals

LO 2. Set and meet work priorities

LO 3. Maintain professional growth and development

LO1 INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS

Student/ trainee must be provided with the following:

Equipment Materials/ Supplies

LO2 SET AND MEET WORK PRIORITIES

 Work values and ethics

Student/ trainee must be provided with the following:

Tools Equipment Materials/ Supplies

Student/ trainee must be provided with the following:

MODULE TITLE : PRACTICING OCCUPATIONAL HEALTH AND SAFETY

NOMINAL DURATION : 6 hrs

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to:

LO 1. Identity hazards and risks

LO 2. Evaluate hazards and risks

LO 3. Control hazards and risks