COMPETENCY- BASED

LEARNING MATERIAL

Sector : TOURISM

Qualification Title: BREAD AND PASTRY PRODUCTION NCII

Unit of Competency: PREPARE AND PRODUCE BAKERY PRODUCTS

Module Title: PREPARING AND PRODUCING BAKERY

PRODUCTS

UNIVERSITY OF MINDANAO
BOLTON STREET, DAVAO CITY

HOW TO USE THIS COMPETENCY – BASED LEARNING

MODULE

Welcome to the Module; PREPARING AND PRODUCING BAKERY

PRODUCTS. This Module contains training materials and activities for you
to complete.
The unit of competency, “Prepare and Produce Bakery Products”
contains the knowledge, skills and attitudes required for a Bakers and
pastry cooks (patissiers). It is one of the common modules for National
Certificate Level (NCII).
You are required to go through a series of learning activities in order
to complete each learning outcome of the module. In each learning outcome

Date Developed: Document No.

Preparing And October 2020 Issued by:
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there are Information Sheets, Resource Sheets and References Materials for
further reading to help you better understand the required activities. Follow
these activities on your own and answer the self-check at the end of each
learning outcome. Get the answer key from your instructor and check your
work honestly. If you have questions, please don’t hesitate to ask your
facilitator for assistance.
Recognition of Prior Learning (RPL)
You may already have some or most of the knowledge and skills
covered in this module because you have:
Been working for sometime
Already completed training in this area
If you can demonstrate to your trainer that you are competent in a
particular skill or skills, talk to him/her about having them formally
recognized so you won’t have to do the same training again. If you have
qualifications or Certificates of Competency from previous trainings, show
them to your trainer. If the skills you acquired are still relevant to this
module, they may become part of the evidence you can present for RPL.
At the end of this learning material is a Learner’s Diary, use this diary
to record important dates, jobs undertaken and other workplace events that
will assist you in providing further details to your trainer or assessors. A
Record of Achievement is also provided for your trainer to complete once you
completed the module.
This learning material was prepared to help you achieve the required
competency, in Preparing and Producing Bakery Products. This will be
the source of information for you to acquire the knowledge and skills in this
particular trade independently and at your own pace with minimum
supervision or help from your instructor.
In doing the activities to complete the requirements of his module,
please be guided by the following:

Talk to your trainer and agree on how you will both organize the training
under this module. Read through the module carefully. It is divided into
sections, which cover all the skills, and knowledge you need to successfully
complete.

 Work through all information and complete the activities in each

section. Read the information sheets and complete the self-checks

Date Developed: Document No.

Preparing And October 2020 Issued by:
Producing Bakery Date Revised:
Products
Developed by:
Dianne C.
CBLM Caraquel Revision # 00
 provided. Suggested references are included to supplement the
materials provided in this module.

 Most probably your trainer will also be your supervisor or manager.

He/ She is there to support you and show you the correct way to do
things. Ask for help.

 Your trainer will tell you about the important things that you need to
consider when you are completing the activities and it is important
that you listen and take notes.

 You will be given plenty of opportunities to ask questions and practice

on the job. Make sure you practice your new skills during regular
work shifts. This way you will improve both your speed and memory
and also your confidence.

 Talk to more experienced work mates and ask for their guidance.

 Use self-check question at the end of each section to test your own
progress.

 When you are ready, ask your trainer to watch you perform the
activities outlined in this module.

 As you work through the activities, ask for written feedback on your
progress. Your trainer keeps feedback/pre-assessment reports for
this reason. When you have completed this learning material and feel
confident that you have had sufficient knowledge and skills, your
trainer will arrange an appointment with a registered assessor to
assess you. The results of the assessment will be recorded in your
Competency Achievement Record.

You must pass the Institutional Competency Evaluation for this

competency before moving to another competency. A Certificate of
Achievement will be awarded to you after passing the evaluation.

Date Developed: Document No.

Preparing And October 2020 Issued by:
Producing Bakery Date Revised:
Products
Developed by:
Dianne C.
CBLM Caraquel Revision # 00
 You need to complete
this module before you can perform the module on Prepare and
Produce Pastry Products.

Date Developed: Document No.

Preparing And October 2020 Issued by:
Producing Bakery Date Revised:
Products
Developed by:
Dianne C.
CBLM Caraquel Revision # 00
 BREAD AND PASTRY PRODUCTION NC II
COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

Prepare and Preparing and

TRS741379
1. produce bakery producing bakery
products products

Prepare and produce Preparing and producing

TRS741380
2.
pastry products pastry products

Prepare and present Preparing and

TRS741342
3. gateaux, tortes and presenting gateaux,
cakes tortes and cakes

Prepare and display Preparing and TRS741344

4.
petit fours displaying petit fours

TRS741343
5. Present desserts Presenting desserts

Date Developed: Document No.

Preparing And October 2020 Issued by:
Producing Bakery Date Revised:
Products
Developed by:
Dianne C.
CBLM Caraquel Revision # 00
 MODULE CONTENT

UNIT OF COMPETENCY Prepare and Produce Bakery Products

MODULE TITLE Preparing and Producing Bakery 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
products in commercial food production environments and hospitality
establishments.

NOMINAL DURATION: 21 hours

LEARNING OUTCOMES:
At the end of this module you MUST be able to:

1. Prepare bakery products

2. Decorate and present bakery products
3. Store bakery products

ASSESSMENT CRITERIA:
Learning Outcome 1: Prepare bakery Products

1.1 Required ingredients are selected, measured and weighed according

to recipe or production requirements and established standards
and procedures
1.2 A variety of bakery products are prepared according to standard
mixing procedures/formulation/ recipes and desired product
characteristics
1.3 Appropriate equipment are used according to required bakery
products and standard operating procedures

Date Developed: Document No.

October 2020 Issued by:
Preparing And
Date Revised:
Producing Bakery
Products Developed by:
Dianne C.
CBLM Caraquel Revision # 00
 1.4 Bakery products are baked according to techniques and appropriate
conditions; and enterprise requirement and standards
1.5 Required oven temperature are selected to bake goods in accordance
with the desired characteristics, standards recipe specifications
and enterprise practices

Learning Outcome 2: Decorate and Present Bakery Products

2.1 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

2.2 Bakery products are filled and decorated, where required and
appropriate, in accordance with standard recipes and/or enterprise
standards and customer preference.

2.3 Bakery items are finished according to desired product

characteristics

2.4 Baked products are presented according to established standards

and procedures

Learning Outcome 3: Store Bakery Products

3.1 Bakery products are stored according to established standards and

procedures
3.2 Packaging are selected appropriate for the preservation of product
freshness and eating characteristics

Date Developed: Document No.

October 2020 Issued by:
Preparing And
Date Revised:
Producing Bakery
Products Developed by:
Dianne C.
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 LEARNING OUTCOME # 1
PREPARE BAKERY PRODUCTS

Contents:

1. Baking Ingredients
2. Bakery Products
3. Product Characteristics
4. Appropriate Equipment
5. Techniques and Condition
6. Enterprise requirements and standards
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

Conditions

The participants will have access to:

1. Workplace Location
2. Equipment
 Oven
 Mechanical Dough Roller
3. Tools, Accessories and Supplies
 Mixing Bowls
 Measuring Cups and Spoons
Date Developed: Document No.
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  Rolling pin
 Spatula
 Wire Whisk
 Electric Hand Mixers
 Pastry Blender
 Rubber Scrapper
 Etc.
4. Training Materials
 Learning Packages
 Printers
 Papers
 Baking Books and Manuals
 Learning modules

Assessment Method:

1. Oral Questioning/ Interview

2. Performance Task
3. Demonstration

Date Developed: Document No.

October 2020 Issued by:
Preparing And
Date Revised:
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Products Developed by:
Dianne C.
CBLM Caraquel Revision # 00
 Learning Experiences
Learning Outcome 1

PREPARE BAKERY PRODUCTS

Learning Activities Special Instructions

1. Read information sheet 1.1-
1 on Baking Ingredients
2. Answer Self Check 1.1-1

In this Learning Outcome, you

3. Read information sheet on shall prepare the required
1.1-2 on Bakery products ingredients in baking products, and
and its Desired the different tools and equipment
Characteristics used in baking. To have more idea
and knowledge necessary to
baking, you may refer to the
4. Answer Self Check 1.1-2
information sheets provided.

5. Read information sheet 1.1-

3 on Appropriate Equipment Go through information sheet and
answer the self- checks to ensure
that the knowledge about the
6. Answer Self Check 1.1-3 Competency-based learning is
learned and acquired.

7. Read information sheet 1.1-

4 on Techniques and
Condition
After doing all the activities for this
8. Answer Self Check 1.1-4 LO1: Prepare Bakery Products;
you are ready to proceed to the
next LO2: Decorate and Present
9. Read information sheet 1.1- Bakery Products.
5 on Enterprise
requirements and
standards

10. Answer Self-Check 1.1-5

Date Developed: Document No.

Preparing And October 2020 Issued by:
Producing Bakery Date Revised:
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Developed by:
Dianne C.
CBLM Caraquel Revision # 00
11. Demonstrate task sheet
1.1-5

12. Evaluate the

performance based on the
performance checklist 1.1-5

Date Developed: Document No.

Preparing And October 2020 Issued by:
Producing Bakery Date Revised:
Products
Developed by:
Dianne C.
CBLM Caraquel Revision # 00
 Date Developed: Document No.
Preparing And October 2020 Issued by:
Producing Bakery Date Revised:
Products
Developed by:
CBLM Dianne C.
Caraquel Revision # 00