Registration For Bread and Pastry NC II Gcscinc

GABALDON CENTER FOR SKILLS
AND COMPETENCE INC

NO. 259, Pantoc, Gabaldon, Nueva Ecija
[email protected]
+63-938-082-1243/ +63-966-840-5000
BREAD AND PASTRY PRODUCTION

NC II
GABALDON CENTER FOR SKILLS AND COMPETENCE INC.
No. 259, Pantoc, Gabaldon, Nueva Ecija
[email protected]
+63-938-082-1243
TESDA-OP-CO-01-F03
(Rev.No.00-03/08/17)
LETTER OF APPLICATION/INTENT
May , 2024
DIR. ALVIN L. YTURRALDE Ed. E

Provincial Director
TESDA Nueva Ecija
Dear Director YTURRALDE,
We would like to express our intention to apply for program registration for the
following qualification(s):
Qualification Training Duration

(No. of Hours)
1. BREAD AND PASTRY 141 HOURS.

PRODUCTION NC II
Enclosed are the required documents.
We hope for your immediate action on this application.
Very truly yours,
ROWENA R. NANGAN
President
Attachments: (As indicated in the Program Registration Checklist)
1. Corporate Administrative Documents

2. Curricular Requirements
3. Faculty and Personnel
4. Program Guidelines
5. Support Services
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COURSE DESIGN
COURSE TITLE : BREAD AND PASTRY PRODUCTION
NOMINAL DURATION: 18 Hours (Basic)

18 Hours (Common)
105 Hours (Core)
141 hours
QUALIFICATION LEVEL: NC II
COURSE DESCRIPTION : This course designed to enhance the knowledge, skills and at-
titude in baking and pastry production; to prepare and present
gateaux, tortes, and cakes; to prepare and serve other types of
desserts; and to prepare and display petits fours.
ENTRY REQUIREMENTS:
Trainees or students should possess the following requirements:
 Can communicate in basic English either oral or written.

 Physically and mentally fit.
 With pleasing personality.
 With good moral character; and
 Can perform basic mathematical computation.
COURSE DELIVERY:
 Modular
 Demonstration
 Lecture/Discussion
 Role Playing
 Blended learning (Modular)
 Blended learning (Full online)
RESOURCES:
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QTY TOOLS QTY EQUIPMENT QTY MATERIALS
12 Measuring cup, 6 Commercial Mix- Cake flour

Solid ers with complete
attachments
12 Measuring cup, 1 Mechanical Bread Flour

liquid (250 & Dough roller
500 ml)
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, Margarine

10
6 Sheet pans Butter (French

bread)
6 Pie cutter Cooking oil
6 Rubber scrapper Lard
6 Palette knife All-purpose cream
6 Cake stands with Whipping cream

tier
6 Cake pillars Confectioner sugar
6 Saucepan, s/s Knox gelatin
6 Ladles s/s Flaked almonds
6 Knives s/s with Chocolate chips

plastic handle
6 Chopping board, Chocolate,

color coded shredded
6 Scale 2, 10 kgs Cherries with stem
6 Grater Cherries
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6 Wooden spoons Food colors
6 Beaters Tropical fruits
12 Mixing bowl ( 6 4 Gas range Whole wheat,

sets pcs per set) rye, multi grain
6 Wire whisk 1 Upright freezer Cream cheese
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

1x8x8 MATERIALS:
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
TRAINER’S QUALIFICATIONS:
 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 equiva-
lent ∙ Must be of good moral character
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 With pleasing personality

 Must have attended relevant Bread and Pastry Production trainings and sem-
inars (for patisserie trainers) or equivalent
 Proficient in bakery/pastry productions (for Bread and Pastry Production
trainers)
 Must be a holder of 21st century skill training certificate
 Must be a holder of Facilitate E-leaning Session certificate
COURSE STRUCTURE:
BASIC COMPETENCIES
(18 hours)
UNIT OF MODULE TITLE LEARNING OUTCOMES NOMINAL

COMPETENCY DURATION
1. Participate in 1.1 Participating in 1.1.1 Obtain and convey 2 hours

workplace workplace. workplace infor-
communication Communication mation
1.1.2 Perform duties follow-
Aligned in Pro- ing workplace instructions
vide effective 1.1.3 Complete relevant
customer service work-related docu-
ments
2. Work in a team 2.1 Working in a 2.1.1 Describe team role 2 hours
environment team. and scope
Environment 2.1.2 Identify one’s role and
Aligned in Pre- responsibility within a team
pare and serve 2.1.3 Work as a team member
other types of
desserts
3. Solve and 3.1 Solving and 3.1.1 Identify routine prob- 2 hours
address general addressing, lems
workplace. general 3.1.2 Look for solutions to
problems workplace routine problems
problems 3.1.3 Recommend solutions
Aligned in Per- to problems
form workplace
and
safety practices
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4. Develop career 4.1 Developing ca- 4.1.1 Manage one’s emotion 2 hours
and life decision reer and life 4.1.2 Develop reflective prac-
Decision tice
Aligned in Pre- 4.1.3 Boost self-confi-
pare and display dence and self-regula-
petits fours tion
5. Contribute to 5.1 Contributing to 5.1.1 Identify op- 2 hours

workplace workplace portunities to do
innovation Innovation things better
Integrated in 5.1.2 Discuss and

Develop and develop ideas with
update industry others
knowledge 5.1.3 Integrate ideas
for change in the
workplace
6. Present relevant 6.1 Presenting 6.1.1 Gather 2 hours
information relevant data/information
information 6.1.2 Assess
Integrated in gathered
Perform computer data/information
operations 6.1.3 Record
and present
information
7. Practice Occu- 7.1 Practicing OSH 7.1.1 Identify 2 hours

pational Safety policies and OSH compliance
and Health poli- Procedures requirements
cies and 7.1.2 Prepare OSH
procedures requirements
for compliance
Aligned in Prepare 7.1.3 Perform
and produce tasks in
pastry products accordance with
relevant OSH
policies and pro-
cedures
8. Exercise 8.1 Exercising 8.1.1 Identify the 2 hours
efficient and efficient and efficiency and ef-
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effective effective fectiveness of re-

sustainable sustainable source
practices practices utilization
8.1.2 Deter-
Aligned in Prepare mine causes
and present of ineffi-
gateaux, tortes ciency and/or
and cakes ineffective-
ness of re-
source utiliza-
tion
8.1.3 Convey
inefficient and
ineffective en-
vironmental
practices
9. Practice 9.1 Practicing 9.1.1 Apply 2 hours
entrepreneurial entrepreneurial entrepreneurial
skills in the skills in the workplace best
workplace workplace practices
9.1.2 Communicate
Aligned in Prepare entrepreneurial
and produce workplace best
bakery products practices
9.1.3 Implement
cost-effective op-
erations
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COMMON COMPETENCIES
(18 HOURS)
UNIT OF MODULE LEARNING NOMINAL

COMPETENCY TITLE OUTCOMES DURATION
1. Develop and 1.1 Developing 1.1.1 Identify and access 2 hours
update industry and update key sources of
knowledge em- industry information on
bedded in knowledge the industry
Contribute to 1.1.2 Access, apply and
workplace share industry informa-
innovation tion
1.1.3 Update con-
tinuously relevant
industry knowledge
1.1.4 Identify opportuni-
ties to do things better
1.1.5 Discuss and develop
ideas with others.
2. Observe 2.1 Observing 2.1.1 Practice personal 4 hours
workplace workplace grooming and hygiene
hygiene hygiene 2.1.2 Practice safe and hy-
procedures procedures gienic handling, storage
and disposal of food, bev-
embedded in erage and materials
Exercise effi-
cient and ef-
fective
sustainable
practices
3. Perform 3.1 Performing 3.1.1 Identify and explain 4 hours
computer computer the functions, gen-
operations operations eral features
and capabilities of both
embedded in hardware and software
Present rele- undertaken
vant informa- 3.1.2 Prepare and use
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tion appropriate hardware and

software according to task
requirement
3.1.3 Use appropriate de-
vices and proce-
dures to transfer
files/data
3.1.4 Produce accurate and
complete data according to
the requirements
3.1.5 Maintain computer
system 3.1.6 Gather
data/information 3.1.7
Assess gathered
data/information
4. Perform 4.1 Performing 4.1.1 Practice workplace 4 hours
workplace and workplace and safety, security and hy-
safety practices safety practices giene
systems, processes and
embedded in operation
Solve/Address 4.1.2 Respond appropri-
general work- ately to faults, problems
place problems and
emergency situations
4.1.3 Maintain safe
personal pre-
sentation stan-
dards
4.1.4 Identify routine
problems 4.1.5 Look for
solution to routine prob-
lems
5. Provide effec- 5.1 Providing 5.1.1 Apply effective ver- 4 hours
tive customer effective bal and non-verbal
service customer communication
service skills to respond to
embedded in customer needs
participate in 5.1.2 Provide prompt and
workplace quality service to cus-
communication tomer
5.1.3 Handle queries
promptly and
correctly in line
with
enterprise standards
5.1.4 Handle customer
complaints, evaluation and
recommendations
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CORE COMPETENCIES
(105 HOURS)
UNIT OF MODULE LEARNING NOMINAL

COMPETENCY TITLE OUTCOMES DURATION
1. Prepare and produce 1.1 Preparing and 1.1.1 Prepare bakery prod- 24 hours
bakery products producing ucts 1.1.2 Decorate and
bakery present bakery products
embedded in products 1.1.3 Store bakery products
Practice 1.1.4 Apply entrepreneurial
entrepreneurial workplace best practices
skills in the 1.1.5 Communicate
workplace entrepreneurial work-
place best practices
1.1.6 Implement cost-effec-
tive operation
2. Prepare and produce 2.1 Preparing and 2.1.1 Prepare pastry prod- 24 hours
pastry producing ucts 2.1.2 Decorate and
products pastry products present pastry products
2.1.3 Store pastry products
embedded in
Practice OSH
policies and
procedures
3. Prepare and 2.1 Preparing and 3.1.1 Prepare sponge and 24 hours
present gateaux, presenting cakes
tortes gateaux, tortes 3.1.2 Prepare and use fill-
and cakes and cakes ings 3.1.3 Decorate cakes
3.1.4 Present cakes
embedded in 3.1.5 Store cakes
Exercise 3.1.6 Identify the efficiency
efficient and and effectiveness of
effective resource
sustainable utilization
practice in the 3.1.7 Determine causes
workplace of inefficiency and/or
ineffectiveness of
resources utilization
4. Prepare and serve 4.1 Preparing and 4.1.1 Prepare other types 24 hours
other types of serving of desserts
desserts other, 4.1.2 Plan, prepare and
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types of conduct a dessert trolley

embedded Work in a desserts presentation
team 4.1.3 Store and pack-
environment age desserts
5. Prepare and display 5.1 Preparing and 5.1.1 Prepare iced petits fours 9 hours
petits displaying 5.1.2 Prepare fresh petits
fours petits four fours 5.1.3 Prepare marzipan
petits fours
embedded in 5.1.4 Prepare
Develop career caramelized petits fours
and life decision 5.1.5 Display petits fours
5.1.6 Store petits fours
ASSESSMENT METHODS:
 Written examination
 Demonstration of practical skills
 Direct observation
 Interview
 Portfolio assessment
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UNIT OF COMPETENCY: PARTICIPATE IN WORKPLACE COMMUNICATIONS

(Aligned with Provide effective customer service)
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.
NOMINAL DURATION: 2 hours
PREREQUISITE: Receive and respond to workplace Communication (NCI)
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the students/ trainees must be

able to:
LO1. Obtain and convey workplace information.
LO2. Perform duties following workplace instructions.

LO3. Complete relevant work-related documents.
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LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION
Assessment Contents Condi- Methodologies Assessment

Criteria tions Methods
1. Specific Parts of ∙Writing ∙ Group ∙ Written test

relevant informa- speech materials discussion/inter ∙ Practical
tion is accessed Sentence (pen action performance
from construction & paper) ∙ Assignment test
appropriate Effective ∙Refer- method ∙ Interview
sources. Communica- ences ∙ Competency
2. Effective tion (books) based learning.
questioning and ∙Manuals materials
active listening method
and speaking are
used to gather and
convey
information.
3. Appropriate
medium is used to
transfer informa-
tion 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 stor-
age of information
are
used.
7. Personnel
interaction is car-
ried out clearly
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and
concisely.
LO2. PERFORM DUTIES FOLLOWING WORKPLACE INSTRUCTIONs

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Written no- ∙Paper ∙ Group ∙ Written test

tices and in- Effective ∙Pencils / discussion/in- ∙ Practical!
structions are Commu- ball teraction performance
read and inter- nication pen ∙ Assignment test
preted in accor- verbal ∙Reference method ∙ Interview
dance with orga- and non- books ∙ Competency
nizational guide- verbal. ∙Manuals based learning
lines. Effective materials
questioning method
2. Routine writ- techniques
ten instructions (clarifying
are followed and probing)
based on estab-
lished proce- Workplace
dures. etiquette
3. Feedback is
given to work-
place supervi-
sor-based in-
structions/infor-
mation received.
4. Workplace
interactions
are conducted
in a courteous
manner.
5. When neces-
sary, classifica-
tions about rou-
tine workplace
procedures and
matters concern-
ing conditions of
employment are
sought and
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asked from ap-

propriate
sources.
6. Meetings out-
comes are inter-
preted and im-
plemented
.
LO3. COMPLETE RELEVANT WORK REALTED DOCUMENTS.
Assessment Contents Condi- Methodolo- Assess-

Criteria tions gies ment
Methods
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1. Range of forms relating to Sentence ∙Paper ∙ Group ∙ Written test

conditions of employment construction ∙Pencils discussion/ ∙ Practi-
are completed accurately and on / ball inter cal!
legibly. Technical pen action perfor-
writing ∙Refer- ∙ Assign- mance
2. Workplace data is Recording ence ment test
recorded om standard work- informa- books method ∙ Inter-
place forms and documents. tion ∙Manu- ∙ Compe- view
als tency
3. Errors in recording in- based
formation on forms/doc- learning
uments are identified and materi-
acted upon. als
method
4. Reporting requirements to
supervisor are completed
according to organizational
guidelines.
UNIT OF COMPETENCY: WORK IN A TEAM ENVIRONMENT

(Aligned with Prepare and serve other
types of desserts)
MODULE TITLE : WORKING IN A TEAM ENVIRONMENT
MODULE DESCRIPTOR : This unit covers the knowledge, skills, and attitudes to iden-
tify one’s roles and responsibilities as a member of a team.
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NOMINAL DURATION : 2 hours
PREREQUISITE : TEAMWORK (NC I)
Upon completion of this module the students/ trainees must be able to:
LO1. Describe team role and scope.
LO2. Identify one’s role and responsibility within a team.
LO3. Work as a team member.
LO1. DESCRIBE TEAM ROLE AND SCOPE.
Assessment Contents Conditions Methodolo- Assessment

Criteria gies Methods
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1. The role and ∙ Team role. ∙ SOP of Group dis- Written test
objective of the ∙ Relationship Workplace cussion/in- Observation
team is identified and ter action Simulation
from available responsibilities ∙ Job Role playing
source of infor- procedures ∙ Case stud-
mation. ∙ Role and ies
responsibilities ∙ Client /
2. Team with supplier ∙ Simulation
parameters, team instructions
reporting rela- environment.
tionships ∙ Quality
and ∙ Relationship standards
responsibilities within a
are identified team. ∙ Organizational
from team dis- or external
cussions and ap- personnel
propriate external
sources.
LO2. IDENTIFY ONE’S ROLE AND RESPOMSIBILITY WITHIN A TEAM.

Criteria Methods
1. Individual ∙ Communi- SOP of ∙ Group ∙ Observation of

roles and respon- cation workplace discussion/inter- work
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sibilities within process Job action activities

the team environ- ∙ procedures
ment are identi- ∙ Team Organization ∙ Case studies ∙ Observation
fies. structure / or through
team roles external ∙ Simulation simulation
2. Roles and ob- personnel or role play
jectives of the ∙ Group
∙ Case studies
team is identified planning
and
from available and scenarios.
source of infor- decision
mation. making
3. Team parame-
ters, reporting re-
lationship and re-
sponsibilities are
identified based
on team discus-
sions and appro-
priate external
source.
LO3. WORK AS A TEAM MEMBER.

Criteria Methods
1. Effective and ∙ Communi- SOP of ∙ Group ∙ Observation of

appropriate forms cation workplace discussion/inter- work
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of communica- process Job action activities

tions are used, ∙ procedures
and interactions ∙ Team Organization ∙ Case studies ∙ Observation
undertaken with structure / or through
team members team roles. external ∙ Simulation simulation
based on com- personnel or role play
pany practices. ∙ Group
∙ Case studies
planning
and
2. Effective and and scenarios.
appropriate con- decision
tributions made making
to complement
team activities
and objectives
based on work-
place context..
3. Protocols in re-
porting are ob-
served based on
standard com-
pany practices.
4. Contribute to
the development
of team work
plans based on a
understanding of
team’s role and
objectives.
UNIT OF COMPETENCY : SOLVE/ ADDRESS GENERAL WORKPLACE

PROBLEMS
MODULE TITLE : SOLVING/ ADDRESSING GENERAL WORKPLACE

PROBLEMS
MODULE DESCRIPTOR: This unit covers the knowledge, skills and attitudes required to
apply problem solving techniques to determine the origin of
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problems and plan for their resolution. It also includes address-

ing procedural problems through documentation and referral.
Upon completion of this module, the trainee/student must be able to:
LO1. Identify routine problems.

LO2. Look for solution to routine problems.
LO3. Recommend solutions to problems.
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LO1. IDENTIFY ROUTINE PROBLEMS

Criteria Methods
1. Routine prob- Industry Hand-outs ∙ Group Written test

lems or proce- maintenance discussion/inter- Observation
dural problem ar- service and Film/video action Simulation
eas are identified. helpdesk clips Role playing
practices, ∙ Case studies
2. Problems to be processes, Industry jour-
investigated are and proce- nals/manuals ∙ Simulation
defined and de- dures.
termined. Internet
Industry
3. Current condi- standard di- Personal
tions of the prob- agnostic Computers
lem are identified tools
and documented.
Malfunc-
tions and
resolutions
LO2. LOOK FOR SOLUTIONS TO ROUTINE PROBLEMS

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Criteria Methods
1. Potential solu- Industry Hand-outs ∙ Group Written test

tions to problems maintenance discussion/inter- Observation
are identified. service and Film/video action Simulation
helpdesk clips Role playing
2. Recommenda- practices, ∙ Case studies
tions about possi- processes, Industry jour-
ble solutions are and proce- nals/manuals ∙ Simulation
developed, dures.
ranked and pre- Internet
sented to appro- Industry
priate person for standard di- Personal
decision. agnostic Computers
tools
Operating
Systems
Root-cause
analysis
LO3. RECOMMENDED SOLUTIONS TO PROBLEMS

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Criteria Methods
1. Implementa- Standard Hand-outs ∙ Group Written test

tion of solutions Procedures discussion/inter- Observation
are planned. Film/video action Simulation
Documenta- clips Role playing
2. Evaluation of tion produce ∙ Case studies
implemented so- Industry jour-
lutions are nals/manuals ∙ Simulation
planned.
Internet
3. Recommended
solutions are doc- Personal
umented and sub- Computers
mit to appropriate
person for confir-
mation.
UNIT OF COMPETENCY : DEVELOP CAREER AND LIFE DECISION

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MODULE TITLE: DEVELOPING CAREER AND LIFE DESICION
MODULE DESCRIPTOR: This unit covers the knowledge, skills and attitudes
in managing one’s emotions, developing reflective
practice and boosting self-confidence and developing
self-regulation.
LO1. Manage one’s emotion.

LO2. Develop reflective practice.
LO3. Boost self-confidence and develop self-regulation.
LO1. MANAGE ONE’S EMOTION.

Criteria Methods
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1. Self-manage- ∙ Personal Workplace Group Role play

ment strategies Develop- Code of discussion/inter- Interview
are identified. ment-Social Ethics action Written
Aspects: Organiza- Simulation examination
2. Skills to work Intra and tional Goals Demonstration/
independently Interper- Hand outs practical hands-
and to show ini- sonal and PD on exercises
tiative, to be con- Develop- Social Competency
scientious, and ment Aspects based learning
persevering in the CD’s, VHS materials
face of setbacks ∙ Organiza- tapes, method
and frustrations tional Goals transparencies
are develop. ∙ Personal
Hygiene and
3. Technique for Practices
effectively han-
dling negative ∙ Code of
emotions and un- Ethics
pleasant situation C
in the workplace P
are examined. J
LO2. DEVELOP REFLECTIVE PRACTICE

Criteria Methods
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1.Personal ∙ Basic ∙ Group ∙ Role play

strengths and SWOT anal- discussion/inter
achievements, ysis ∙ Work values action ∙ Interview
based on self-as- and ethics
sessment strate- ∙ Strategies ∙ Structured ∙ Written
gies and teacher to improve ∙ Company activity examination
feedback are con- one’s atti- policies and
templated. tude in the standards ∙ Demonstration/
workplace. practical hands
2.Progress when ∙ Sample job on exercises
seeking and re- targets
sponding to feed- ∙ Competency
back from teach- ∙ Learning based learning
ers to assist them Guides materials
in consolidating method
strengths, ad- ∙ CD’s, VHS
dressing weak- tapes,
ness and fulfill- transparencies
ing their potential
are monitored.
3. Outcomes of
personal and aca-
demic challenges
by reflecting on
previous problem
solving and deci-
sion-making
strategies and
feedback from
peers and teach-
ers are predicted.
LO3. BOOST SELF CONFIDENCE AND DEVELOP SELF REGULATION.

Criteria Methods
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1. Efforts for Four com- ∙ Quality ∙ Group ∙ Demonstra-

continuous self- ponents of Standards discussion/inter- tion
improvement are self-regula- action
demonstrated. tion based ∙ GAD ∙ Interview
Self-Regula- handouts ∙ Film viewing
2.Counter pro- tory Theory ∙ Written
Examination
ductive tenden- (SRT). ∙ CD’s, VHS ∙ Role
cies at work are tapes on play/simulation
∙ Portfolio
eliminated. Self-help Professional- assessment
concepts. ism in the
3. Positive out- Workplace
look in life are Personality
maintained. develop- ∙ Professional
ment con- Licenses
cepts. samples
UNIT OF COMPETENCY : CONTRIBUTE TO WORKPLACE INNOVATION
MODULE TITLE : CONTRIBUTING TO WORKPLACE INNOVATION
MODULE DESCRIPTOR: This unit covers the knowledge, skills and attitudes
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required to make a pro-active and positive contribu-

tion to workplace innovation.
LO1. Identify opportunities to do things better.

LO2. Discuss and develop ideas with others.
LO3. Integrate ideas for change in the workplace.
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LO1. IDENTIFY OPPORTUNITIES TO DO THINGS BETTER.

Criteria Methods
1. Opportunities - Roles of Workplace Group Role play

for improvement individuals Code of discussion/inter- Interview
are identified in suggest- Ethics action Written
proactively in ing and Organiza- Simulation examination
own area of making im- tional Goals Demonstration/
work. provements. Hand outs practical hands-
and PD on exercises
2. Information - Positive Social Competency
are gathered and impact and Aspects based learning
reviewed which challenges CD’s, VHS materials
may be relevant in innova- tapes, method
to ideas and tion. transparencies
which might as-
sist in gaining - Types of
support. changes and
responsibil-
ity.
LO2. DISCUSS AND DEVELOP IDEAS WITH OTHERS.

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Criteria Methods
1.People who - Roles of Workplace Group Role play

could provide in- individuals Code of discussion/inter- Interview
put to ideas for in suggest- Ethics action Written
improvements are ing and Organiza- Simulation examination
identified. making im- tional Goals Demonstration/
provements. Hand outs practical hands-
2.Ways of ap- and PD on exercises
proaching people - Positive Social Competency
to begin sharing impact and Aspects based learning
ideas are se- challenges CD’s, VHS materials
lected. in innova- tapes, method
tion. transparencies
3. Meeting is set
to relevant peo- - Types of
ple. changes and
responsibil-
4. ideas for fol- ity.
low up are re-
viewed and se-
lected based on
feedback.
5. Critical inquiry
method is used to
discuss and de-
velop ideas with
others.
LO3. INTERGRATE IDEAS FOR CHANGES IN THE WORKPLACE.

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Criteria Methods
1. Critical inquiry - Roles of Workplace Group Role play

methods is used individuals Code of discussion/inter- Interview
to integrate dif- in suggest- Ethics action Written
ferent ideas for ing and Organiza- Simulation examination
change of key making im- tional Goals Demonstration/
people. provements. Hand outs practical hands-
and PD on exercises
2.Summarizing - Positive Social Competency
analyzing and impact and Aspects based learning
generalizing challenges CD’s, VHS materials
skills are used to in innova- tapes, method
extract salient tion. transparencies
points in the pool
of ideas. - Types of
changes and
3. Reporting responsibil-
skills are likewise ity.
used to commu-
nicate results. - Seven
habits of
4. Current issues highly effec-
and concerns on tive people.
the systems
process and pro- - Basic re-
cedures, as well search
as the need for skills.
simple innovative
practices are
identified.
UNIT OF COMPETENCY : PRESENT RELEVANT INFORMATION
MODULE TITLE : PRESENTING RELEVANT INFORMATION.

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MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes re-
quired to present data/ information appropriately.
LO1. Gather data/ information.

LO2. Assess gathered data/information.
LO3. Record and present information.
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LO1. GATHER DATA/INFORMATION.

Criteria Methods
1. Evidence, facts - Organiza- Workplace Group Role play

and information tional proto- Code of discussion/inter- Interview
are collected. cols. Ethics action Written
Organiza- Simulation examination
2. Evaluation, - Confiden- tional Goals Demonstration/
terms of refer- tiality. Hand outs practical hands-
ence and condi- and PD on exercises
tion are reviewed - Accuracy. Social Competency
to determine Aspects based learning
whether data/in- - Business CD’s, VHS materials
formation falls mathematics tapes, method
within project and statis- transparencies
scope. tics.
- Data anal-
ysis tech-
niques/pro-
cedures.
- Reporting
requirement
to range of
audiences.
- Legisla-
tion, policy
and proce-
dures relat-
ing to the
conduct
evaluations.
- Organiza-
tional, val-
ues, ethics
and codes of
conduct.
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LO2. ASSESS GATHERED DATA/INFORMATION.

Criteria Methods
1. Validity of - Business Workplace Group Role play

data/ information mathematics Code of discussion/inter- Interview
is assessed. and statis- Ethics action Written
tics. Organiza- Simulation examination
2. Analysis tech- tional Goals Demonstration/
niques are ap- - Data anal- Hand outs practical hands-
plied to assess ysis tech- and PD on exercises
data/information. niques/pro- Social Competency
cedures. Aspects based learning
3. Trends and CD’s, VHS materials
anomalies are - Reporting tapes, method
identified. requirement transparencies
to range of
4. Data analysis audiences.
techniques and
procedures are - Legisla-
documented. tion, policy
and proce-
5. Recommenda- dures relat-
tions are made on ing to the
areas of possible conduct
improvement. evaluations.
- Organiza-
tional, val-
ues, ethics
and codes of
conduct.
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LO3. RECORD AND PRESENT INFORMATION.

Criteria Methods
1. Studied data/ - Data anal- Workplace Group Role play

information are ysis tech- Code of discussion/inter- Interview
recorded. niques/pro- Ethics action Written
cedures. Organiza- Simulation examination
2. Recommenda- tional Goals Demonstration/
tions are ana- - Reporting Hand outs practical hands-
lyzed for action requirement and PD on exercises
to ensure they are to range of Social Competency
compatible with audiences. Aspects based learning
the project’s CD’s, VHS materials
scope and terms - Legisla- tapes, method
of reference. tion, policy transparencies
and proce-
3. Interim and fi- dures relat-
nal report are an- ing to the
alyzed and out- conduct
comes are com- evaluations.
pared to the crite-
ria established at - Organiza-
the outset. tional, val-
ues, ethics
4. Findings are and codes of
presented to conduct.
stakeholders.
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UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL SAFETY AND

HEALTH POLICIES AND PROCEDURES
(Aligned with Prepare and produce pastry products)
MODULE TITLE: PRACTICING OSH POLICIES AND

PROCEDURES.
quired to identify occupational health and safety compliance
requirements, prepare OSH requirements for compliance, per-
form tasks in accordance with relevant OSH policies and pro-
cedures.
LO1. Identify OSH compliance requirements.

LO2. Prepare OSH requirements for compliance.
LO3. Perform tasks in accordance with relevant OSH policies and procedures.
[email protected]
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LO1. IDENTIFY OSH COMPLIANCE REQUIREMENTS.

Criteria Methods
1.Relevant OSH - OSH pre- ∙ Handout on ∙ Group ∙ Interview

requirements, ventive and -Phil. OHS discussion/
regulations, po- control re- Standards interaction ∙ Written
lices and proce- quire- -Effects of Examination
dures are iden- ments. hazards in ∙ Situation
tified in accor- the work- analysis ∙ Simulation
dance with - Hierarchy place -Er-
workplace poli- of Controls. gonomics ∙ Symposium
cies and proce- -ECC
-Hazard Pre-
dures. vention and regulations ∙ Film viewing
Control.
2. OSH activity ∙ TLV Table ∙ Group dynam-
non – conformi- -General ics
ties are con- OSH princi- ∙ CD’s, VHS
veyed to appro- ples
tapes,
priate personnel. transparen-
-Work stan-
dards and cies
3. OSH preven- procedures.
tive and control
requirements -Safe han-
are identified in dling proce-
accordance with dures of
tools and
OSH work poli-
equipment
cies and proce- and materi-
dures. als.
- Standard
emergency
plan and
procedures
in the work-
place.
LO2. PREPARE OSH REQUIREMENTS FOR COMPLIANCE

[email protected]
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Criteria Methods
1. OSH work - Resources ∙ Handouts ∙ Group ∙ Written

activity mate- necessary to on discussion/ ∙ Interview
rial, tools and execute hi- -Safety interaction ∙ Case/situation
equipment re- erarchy of Regulations ∙Symposium analysis
quirements are controls. -Clean Air ∙ Film viewing ∙ Simulation
identified in ac- Act -Elec- ∙ Group
cordance with - General trical and dynamics
workplace poli- OSH princi- Fire Safety ∙ Self pace
cies and proce- ples. Code
dures. -Waste
- Work stan- management
2. Required OSH dards and -Disaster
materials, tools procedures. Prepared-
and equipment ness and
are acquired in - Safe han- Management
accordance with dling proce-
workplace poli- dures of - Contin-
cies and proce- tools, equip- gency Mea-
dures. ment and sures
materials. and
3. Required OSH Procedures
materials, tools - Different -OHS
and equipment OSH control Personal
are arranged / measures. Records
placed in accor- ∙ PPE
dance with OSH ∙ CD’s,
work standards. VHS
tapes,
transparencies
LO3. PERFORM TASKS IN ACCORDANCE WITH RELEVANT OSH POLICIES

AND PROCEDURES.

Criteria Methods
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1. Relevant OSH ∙ OSH work ∙ Workplace ∙ Group ∙ Demonstration

work procedures standards. ∙ PPE discussion/
are identified in ∙ OHS interaction ∙ Interview
- Industry personal ∙ Simulation
accordance with
related work records ∙ Symposium ∙ Written
workplace poli- activities. ∙ CD’s, VHS ∙ Film viewing examination
cies and proce- tapes, ∙ Group
dures. - General transparen- dynamics ∙ Portfolio
OSH princi- cies assessment
2. Work activi- ples. ∙ Health
ties are executed Record
- OSH viola-
in accordance
tions Non-
with OSH work compliance
standards. work activi-
ties.
3. Non-compli-
ance activities
are reported to
appropriate per-
sonnel.
UNIT OF COMPETENCY : EXERCISE EFFICIENT AND EFFECTIVE

SUSTAINABLE PRACTICES IN THE WORKPLACE
MODULE TITLE : EXCERCISING EFFICIENT AND

EFFECTIVE SUSTAINABLE PRACTICES IN
THE WORKPLACE.
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quired to identify the efficient and effectiveness of resource
utilization, determine cause of inefficiency and/or ineffective-
ness of resource utilization and convey inefficient and ineffec-
tive environmental practices.
LO1. Identify the efficiency and effectiveness of resource utilization.

LO2. Determine causes of inefficiency and/or ineffectiveness of resource utilization.
LO3. Convey inefficient and ineffective environmental practices.
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LO1. IDENTIFY THE EFFECIENCY AND EFFECTVINESS OF RESOURCE

UTILIZATION.

Criteria Methods
1.Required re- - Importance ∙ Handouts ∙ Group ∙ Written

sources utiliza-of Environ- on discussion/ ∙ Interview
tion in the mental Lit- -Safety interaction ∙ Case/situation
workplace iseracy. Regulations ∙Symposium analysis
measured dur- -Waste ∙ Film viewing ∙ Simulation
ing appropriate - Environ- management ∙ Group
techniques. mental dynamics
Work Proce- ∙ Self pace
2. Data are dures.
recorded in ac-
cordance with - Waste
workplace proto- Minimiza-
col. tion.
3. Recorded data - Efficient

are compared to Energy Con-
determine effi- sumptions.
ciency and effec-
tiveness of re-
source utilization
according to es-
tablished envi-
ronmental work
procedures.
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LO2. DETERMINE CAUSE OF INEFFECIENCY AND/OR INEFFECTIVENESS OF

RESOURCE UTILIZATION.

Criteria Methods
1. Potential - Cause of ∙ Handouts ∙ Group ∙ Written

cause of ineffi- environmen- on discussion/ ∙ Interview
ciency and/or tal ineffi- -Safety interaction ∙ Case/situation
ineffectiveness ciencies and Regulations ∙Symposium analysis
are listed. ineffective- -Waste ∙ Film viewing ∙ Simulation
ness. management ∙ Group
2. Cause of inef- dynamics
ficiency and/or ∙ Self pace
ineffectiveness
are identified
through deduc-
tive reasoning.
3. Identified
cause of ineffi-
ciency and/or in-
effectiveness are
validated thru es-
tablished envi-
ronmental proce-
dures.
LO3. CONVEY INEFFECIENCY AND INEFFECTIVENESS ENVIRONMENTAL

PRACTICES.
[email protected]
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Criteria Methods
1. Efficiency - Appropri- ∙ Handouts ∙ Group ∙ Written

and effective- ate person- on discussion/ ∙ Interview
ness of re- nel to ad- -Safety interaction ∙ Case/situation
source utiliza- dress the en- Regulations ∙Symposium analysis
tion are re- vironmental -Waste ∙ Film viewing ∙ Simulation
ported to ap- hazards. management ∙ Group
propriate per- dynamics
sonnel. - Environ- ∙ Self pace
mental cor-
2. Concerns re- rective ac-
lated to resource tions.
utilization are
discussed with
appropriate per-
sonnel.
3. Feedback on
information/con-
cerns raised are
clarified with ap-
propriate person-
nel.
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UNIT OF COMPETENCY : PRACTICE ENTREPRENUERIAL SKILLS IN THE

WORKPLCAE
MODULE TITLE : PRACTICING ENTREPRENUERIAL SKILLS IN THE

WORKPLCAE
MODULE DESCRIPTOR : This module outcomes required to apply entrepreneurial

workplace best practices and implement cost-effective opera-
tions.
Upon completion of this module, the trainees/students must be able to:
LO1. Apply entrepreneurial workplace best practices.
LO2. Communicate entrepreneurial workplace best practices.
LO3. Implement cost effective operations.

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LO1. APPLY ENTRPRENEURIAL WORKPLACE BEST PRACTICES.

Criteria Methods
1.Good prac- - Workplace ∙ Handouts ∙ Group ∙ Written

tices relating to best prac- on discussion/ ∙ Interview
workplace op- tices, poli- -Safety interaction ∙ Case/situation
erations are ob- cies and cri- Regulations ∙Symposium analysis
served and se- teria. -Waste ∙ Film viewing ∙ Simulation
lected follow- management ∙ Group
ing workplace - Resource dynamics
policy. utilization. ∙ Self pace
2.Quality proce- -Ways in

dures and prac- fostering en-
tices are com- trepreneurial
plied with ac- attitudes.
cording to work-
place require-  Patience
ments.  Honesty
 Quality -
3.Cost-conscious con-
scious-
habits in re-
ness
source utilization
 Safety
are applied based Con-
on industry stan- scious-
dards. ness
 Re-
source-
fulness
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LO2. COMMUNICATE ENTREPRENEURIAL WORKPLACE BEST PRACTICES.

Criteria Methods
1.Observe good - Workplace ∙ Handouts ∙ Group ∙ Written

practices relat- best prac- on discussion/ ∙ Interview
ing to work- tices, poli- -Safety interaction ∙ Case/situation
place opera- cies and cri- Regulations ∙Symposium analysis
tions are com- teria. -Waste ∙ Film viewing ∙ Simulation
municated to management ∙ Group
appropriate - Resource dynamics
person. utilization. ∙ Self pace
2.Observed qual- -Ways in

ity procedures fostering en-
and practices are trepreneurial
communicated to attitudes.
appropriate per-
son.  Patience
 Honesty
3.Cost-conscious  Quality -
habits in re- con-
scious-
source utilization
ness
are communi-
 Safety
cated based on Con-
industry stan- scious-
dards. ness
 Re-
source-
fulness
LO3. IMPLEMENT COST-EFFECTIVE OPERATIONS.

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Assessment Contents Condi- Methodolo- Assess-

Criteria tions gies ment
Methods
1.Preservation and opti- - Optimization ∙ Hand- ∙ Group ∙ Written

mization of workplace of workplace outs discus- ∙ Interview
resources is imple- resources. on sion/in- ∙ Case/sit-
mented in accordance -Safety teraction uation
with enterprise policy. - 5S procedures Regula- ∙Sympo- analysis
and concepts. tions sium ∙ Simula-
2.Judicious use of work- -Waste ∙ Film tion
place tools, equipment -Criteria for man- viewing
and materials are ob- cost-effective- agement ∙ Group
served according to man- ness. dynamics
ual and work require- ∙ Self pace
ments. -Workplace
productivity.
3. Constructive contribu-
tions to office operations -Impact of en-
are made according to entrepreneurial
terprise requirements. mindset to
workplace pro-
4. Ability to work within ductivity.
one’s allotted time and fi-
nances is sustained. -Ways in foster-
ing entrepre-
neurial atti-
tudes:
-Quality con-
sciousness.
-Safety con-
sciousness.
UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

(Embedded in Contribute to workplace innovation)
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MODULE TITLE : DEVELOPING AND UPDATING INDUSTRY KNOWLEDGE
MODULE DESCRIPTOR: This module covers the knowledge, skills and attitudes
required to access, increase and update industry knowl-
edge.
Upon completion of this module, the trainees/students must be able to:
LO1. Identify and access key resources of information on the industry
LO2. Access, apply and share industry information
LO3. Update continuously relevant industry knowledge
LO4. Identify opportunities to do things better
LO5. Discuss and develop ideas with others
LO1. IDENTIFY AND ACCESS KEY RESOURCES OF INFORMATION ON THE

INDUSTRY
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Criteria Methods
1. Sources of Information Proper Self paced/mod- Written/oral

information on ∙ ∙ ular Demonstra- examination
the industry are sources hygiene tion Practical
Media procedure demonstra-
correctly identi- tion
Refer- ∙ ∙ Small group
fied and ac- ence manuals discussion
cessed. book ∙
∙ Internet
2.Specific infor- Libraries Personal
mation on sector ∙ ∙
Union computer
of work is ac-
Industry Reference
cessed and up- ∙ book
dated. association Industry
∙ journals
Internet
Personal
observa-
tion
LO2. ACCESS, APPLY AND SHARE INDUSTRY INFORMATION

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Criteria Methods
1. Sources of Trade Industry Self Written/oral

information on unions journals/ paced/modu- examination
the enviro- manuals lar Demon- Practical
industry mental is- stration Small demonstra-
are sues and Internet group tion
accessed require- Personal discussion
and ments computer
applied
Industrial Reference
2. Industry relations book
information is issues and
correctly major
applied to day-to- organiza-
day tion
activity
Career
3. Information to opportu-
assist nities
effective
work Work
performance is ethic re-
obtained quired to
work in
the indus-
try
Quality
assurance
LO3. UPDATE CONTINUOUSLY RELEVANT INDUSTRY KNOWLEDGE

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Criteria Methods
1. Updated ∙ Infor- ∙ Internet ∙ Self-paced/ Written/oral

knowledge is mation ∙ Personal modular examination
shared with cus- sources computer ∙ Demonstration Practical
tomer and col- - Media ∙ Reference ∙ Small group demonstration
leagues - book discussion
Libraries/
2. Formal and reference
informal book
research is use -
to update gen- Union/in-
eral dustry
knowledge of association
the industry - Internet
∙ Legisla-
tion that
affects the
industry
LO4. IDENTIFY OPPORTUNITIES TO DO THINGS BETTER

[email protected]
+63-938-082-1243

Criteria Methods
1. Opportunities The Proper Self ∙paced/mod- Written/oral

for empathy ∙ ular examination
improvement are map as a hygiene -Demonstration Practical
identified tool for procedure demonstra-
proactively in identifying ∙ -Small group tion
own area of ∙ manuals discussion
work opportuni- ∙
ties for Internet
2. Information ∙ Personal
are improve- ∙
gathered and ment computer
reviewed which ∙ Reference
may be relevant Brain- book
to ideas and storming Industry
which as a journals
might assist in ∙
gaining support process to
for idea. gather
infor-
mation
for
innova-
tion
ideas
LO5. DISCUSS AND DEVELOP IDEAS WITH OTHERS

[email protected]
+63-938-082-1243

Criteria Methods
1. Sources of in- Information Proper Self Written/oral

formation on the sources ∙ ∙ examination
industry are cor- Media hygiene paced/modu- Practical
rectly identified Refer- procedure lar Demonstra- demonstra-
and accessed. ence ∙ tion tion
- book manuals ∙
2. Specific infor- ∙ ∙ Small group
mation on sector Libraries Internet discussion
of work is ac- ∙ Personal
cessed and up- Union ∙
dated. Industry computer
- ∙ Reference
- association book
∙ Industry
Internet journals
Personal
observa-
tion
UNIT OF COMPETENCY: OBSERVE WORKPLACE HYGIENIC PROCEDURES

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MODULE TITLE : OBSERVING WORKPLACE HYGIENIC PROCEDURES
MODULE DESCRIPTOR : This module deals with the knowledge, skills and attitudes in
observing workplace hygienic procedures. It also includes fol-
lowing hygienic procedures and identifying and preventing
hygienic risks.
LO1. Practice personal grooming and hygiene
LO2. Practice safe and hygienic handling, storage and disposal of food, beverage and mate-
rials.
LO1. PRACTICE PERSONAL GROOMING AND HYGIENE

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Criteria Methods
1.Proper hy- ▪ Hygiene ▪ Proper ▪ Self ▪ Written/Oral

giene proce- procedures hygiene paced/modular examination
dures are fol- -Proper procedure ▪ Demonstra- ▪ Practical
lowed hand manuals tion ▪ Small Demonstration
washing ▪ Soap group discus-
2.Personal -Regular ▪ Sanitizer sion
grooming and bathing ▪ Hygiene ▪ Distance
hygiene are -Appro- products education
practiced regu- priate
larly and clean
Clothing
-Cleaning
and
sanitizing
proce-
dures
-Personal
hygiene
LO 2. PRACTICE SAFE AND HYGIENIC HANDLING, STORAGE AND

DISPOSAL OF FOOD, BEVERAGE, AND MATERIALS
[email protected]
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Criteria Methods
Proper handling, Hygiene Proper ▪ Self ▪ Written/

▪ ▪ hygiene paced/modular Oral exami-
storage and dis- procedures procedure ▪ Demonstra- nation
posal of food, Proper manuals tion ▪ Small ▪ Practical
- hand Soap group discus- demonstration
beverage, and washing Sanitizer sion
materials are Regular Hygiene ▪ Distance
- ▪ products education
followed bathing
Proper disposal of ▪
- Appropriate
waste are hy- ▪
gienically and clean
practiced regularly clothing
- Cleaning
Proper cleaning and
procedures are sanitizing
practiced regu- procedures
larly - Personal
hygiene
UNIT OF COMPETENCY: PERFORM COMPUTER OPERATIONS

(Embedded with present relevant information)
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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 ap-
propriate hardware and software.
SUGGESTED DURATION: 4 hours
Upon completion of this module, the students/trainees must be able to:
LO1. Identify and explain the functions, general features and capabilities of both hardware
and software
LO2. Prepare and use appropriate hardware and software according to task requirement
LO3. Use appropriate devices and procedures to transfer files/data
LO4. Produce accurate and complete data according to the requirements
LO5. Maintain computer system
LO6. Gather data/information
LO7. Assess gathered data/information
LO1. IDENTIFY AND EXPLAIN THE FUNCTIONS, GENERAL FEATURES AND

CAPABILITIES OF BOTH HARDWARE AND SOFTWARE
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Criteria Methods
General features of ∙ Equipment ∙ Self ∙ Written/oral

∙ Main types and paced/modular examination
the computer are of accessories ∙ Demonstra- ∙ Practical
explained ac- computers Personal tion ∙ Small demonstration
cording to se- and basic computer group ∙ interview
quence of features of Network discussion
operation. - system ∙
Functions of different Communica-
computer hard- operating tion equipment
ware and soft- - Printer
ware are systems Scanner
identified and Keyboard
Main parts
∙ Mouse
-
explained. Supplies and
of a
Types of pe- materials
-
ripheral de- Office
vices are computer
- supplies
∙ Diskettes
identified. Storage
- CDs
Connections Zip disks
between com- devices and
∙ Tools
puter and pe-
ripheral devices Set of screw
basic driver
are ∙ categories of
explained Learning
- materials
∙ memory Learning
Types of elements/activ-
- ity sheets
software Manufacturer’
- s manual
-
Peripheral
devices
LO2. PREPARE AND USE APPROPRIATE HARDWARE AND SOFTWARE

ACCORDING TO TASK REQUIREMENT
[email protected]
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Criteria Methods
1. Requirements of Basic Equipment ∙ Self ∙ Written/oral

task are determined. ∙ and paced/modular examination
er- accessories ∙ Demonstra- ∙ Practical
2. Prepared and gonomics Personal tion ∙ Small demonstration
used hard- of key- computer group ∙ interview
ware board and Network discussion
components computer system ∙
correctly and ac- use Communica-
cording to task - tion
requirement. Standard equipment
- Printer
3. Task is planned operating Scanner
to ensure OH & S procedures Keyboard
guidelines and in entering Mouse
procedures are - Supplies and
followed and saving materials
∙ - Office
∙ data into supplies
- Diskettes
the CDs
- Zip disks
computer Tools
∙ Set of screw
Storage driver
media Learning
- Materials
Ergonomic
guidelines Learning
elements/activ-
ity sheets
Manufacture
r’s manual
LO3. USE APPROPRIATE DEVICES AND PROCEDURES TO TRANSFER FILES/

DATA
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Criteria Methods
1.Correct ∙ Proce- Equipment ∙ Self ∙ Written/

program/applica- dures/tech- and paced/modular oral exami-
tion is selected niques in accessories ∙ Demonstra- nation
based on job accessing Personal tion ∙ Small ∙ Practical
requirements Informa- computer group demonstration
2.Program/ap- tion Network discussion ∙ interview
plication con- - system ∙
taining the ∙ Desktop Communi-
information - cation
required is Icons equipment
accessed in ∙ Keyboard Printer
accordance with techniques Scanner
the company - Keyboard
procedures based on Mouse
3.Desktop icons - Supplies and
are correctly OHS materials
selected, - Office
opened and require- supplies
closed for ments Diskettes
navigation ∙ CDs
purposes. Zip disks
4.Keyboard - Tools
techniques is Set of screw
carried out in - driver
line with - Learning
OHS - materials
requirements for ∙ Learning
safe use of - elements/ac-
keyboards
tivity sheets
∙
Manufacture
- r’s manual
LO4. PRODUCE ACCURATE AND COMPLETE DATA ACCORDING TO THE

REQUIREMENTS
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Criteria Methods
1. Entered data ∙ Software Equipment ∙ Self ∙ Written/

is processed ∙ and paced/modular oral exami-
using commands accessories ∙ Demonstra- nation
appropriate ∙ Opera- Personal tion ∙ Small ∙ Practical
software tion and computer group demonstration
commands use of Network discussion ∙ interview
2. Printed out peripheral system ∙
data as re- devices Communi-
quired using cation
computer ∙ Procedures equipment
hardware/pe- in Printer
ripheral de- transferring Scanner
vices is in files/data Keyboard
accordance with Mouse
standard oper-
Supplies and
ating proce-
Materials
dures
3. Transferred
Office
files/data be-
tween com- supplies
patible Diskettes
systems usin CDs
computer Zip disks
software, Tools
hardware/pe- Set of screw
ripheral de- driver
vises is in Learning
accordance materials
with Learning
standard operat- elements/ac-
ing procedures tivity sheets
g Manufacture
r’s manual
LO5.MAINTAIN COMPUTER SYSTEM

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Criteria Methods
1. Cleaning, Cleaning, ∙ Equipment ∙ Self ∙ Written/

minor Minor and paced/modular oral exami-
maintenance Maintenance accessories ∙ Demonstra- nation
and replace- and Personal tion ∙ Small ∙ Practical
ment of Replace- computer group demonstra-
consumables ments of Network discussion tion
are imple- - system ∙ ∙ interview
mented in Consum- Communication
accordance with ables equipment
standard oper- - Printer
ating proce- ∙ Creating Scanner
dures More Keyboard
2. Procedures for Space in Mouse
ensuring security - Supplies and
of data including
- materials
regular back-ups the Hard Office
and virus checks - supplies
are implemented Disk Diskettes
in accordance
- CDs
with standard
∙ Reviewing Zip disks
operating pro-
∙ Tools
cedures
3. Basic file Set of screw
Programs driver
maintenance
∙ Deleting Learning
procedures are
-Unwanted materials
implemented in
Files Learning
line with the
- elements/activity
standard oper- ∙ Check-
ating proce- sheets
Hard Disk Manufacturer’s
dures for Errors manual
∙
∙ Viruses
and Up to
Date Anti
∙
Virus
Programs
LO6.GATHER DATA/INFORMATION
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Assessment Contents Conditions Method- Assessment

Criteria ologies Methods
Evidence, facts Collecting Equipment and ∙ Self ∙ Written/

and informa- ∙ accessories paced/mod- oral exami-
tion are col- data and Personal ular nation
lected informa- computer ∙ Demon- ∙ Practical
tion Network sys- stration demonstra-
Evaluation, tem ∙ Small tion
terms of refer- Confiden- Communi- group ∙ interview
ence and con- tiality cation discussion
dition are re- equipment
viewed to de- ∙
Printer
termined
Scanner
whether
Keyboard
data/information
Mouse
falls within project
scope
Supplies and
materials
Office supplies
Diskettes
CDs
Zip disks
Tools
Set of screw
driver
Learning
materials
Learning
elements/activity
sheets
Manufacturer’s
Manual
LO7. ASSESS GATHERED DATA/INFORMATION

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Assessment Contents Conditions Method- Assessment

Criteria ologies Methods
Validity of data/ Steps in Equipment and ∙ Self ∙ Written/

information is ∙ accessories paced/mod- oral exami-
assessed analyzing Personal ular nation
quantitative computer ∙ Demon- ∙ Practical
Analysis tech- data Network sys- stration demonstration
niques are ap- - tem ∙ Small ∙ interview
plied to assess Communi- group
Techniques
data/informa- - cation discussion
tion on equipment ∙
analyzing Printer
Trends and
- Scanner
anomalies are
identified qualitative Keyboard
- Mouse
Data analysis data Supplies and
technique and - materials
procedure are - Office supplies
documented ∙ Diskettes
CDs
Recommenda- - Zip disks
tion are made - Tools
on areas of - Set of screw
possible im- - driver
provement ∙ Learning
- materials
Learning
∙ elements/activity
sheets
- Manufacturer’s
Manual
-
UNIT OF COMPETENCY: PERFORM WORKPLACE AND SAFETY PRACTICES

(Embedded with solve and address general workplace problems)
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MODULE TITLE: PERFORMING WORKPLACE AND SAFETY PRACTICES
MODULE DESCRIPTOR: This module covers performing workplace and safety practices.
also, in dealing with emergency situations.
LO1: Practice workplace safety, security and hygiene systems, processes and operation
LO2: Responds appropriately to faults, problems and emergency situations
LO3: Maintain safe personal presentation standards.
LO4. Identify routine problems
LO5. Look for the solution to routine problems
LO1. PRACTICE WORKPLACE SAFETY, SECURITY AND HYGIENE SYSTEMS,

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PROCESSES AND OPERATION

Criteria Methods
Correct healthy, Health, ∙ ∙ Written/Oral

• ∙ Manuals Self examination
safety and se- safety and Handbook paced/modular Practical
curity proce- ∙ ∙ demonstration
dures are safety and Demonstration
complied in line security ∙ Small group
with the legislation procedures security discussion
• Breaches
∙ Report
and regulation
procedures ∙
Correct health,
(sample)
safety and se-
curity proce-
dures are
followed.
Breaches of
health, safety
and security
procedures are
identified.
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LO2. RESPONDS APPROPRIATELY TO FAULTS, PROBLEMS AND

EMERGENCY SITUATIONS
Criteria Methods
E
1. ∙ Emer- Emergency ∙ Self Written/Oral
Emergency and gency paced/modular examination
potential procedure
emergency are -Personal procedure ∙ Demonstra- ∙

recognized and injuries manuals tion Practical
appropriate ac- -Fire ∙ Handbook ∙ Small demonstra-
tion are taken -Electrocu- safety group tion
2. tion and security discussion ∙
Emergency -Natural ∙ Report Observation
procedures are calamity Emergency
followed in line -Criminal drills –
with enterprise acts instruction/
procedures ∙ Safe guidelines
3.
Assistance is personal
sought from presenta-
colleagues to tion
resolve or standard
respond to
emergency
situation
4.
Safe personal
presentation
standard are
identified and
followed
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LO3.MAINTAIN SAFE PERSONAL PRESENTATION STANDARDS

Criteria Methods
. Safe personal Use of PPE Hands-out Lecture/ Hands-on

∙ ∙ ∙ ∙ Direct
standards are Safe and Film / video demonstration observation
∙ ∙ ∙ ∙ Practical
identified and proper clips Self-paced demonstra-
followed in line posture. instruction tion
with workplace. ∙ ∙ Role-playing/
Group simulation
∙ discussion Dramatiza-
Film showing tion / fire
∙ drill
∙
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LO4. Identify routine problems
Assessment Contents Condi- Methodologies Assessment

Criteria tions Methods
1.1Routine Routine or ∙ Hands- Lecture/ Hands-on

problems or Procedural out ∙ Direct
procedural problems ∙ demonstration observation
problem areas 2. Definition Film / ∙ Practical
are identified of video Self-paced demonstration
1.2 Problems to “documenta- clips instruction Role-playing/
be investigated tion” ∙ ∙ simulation
are defined 3. How to Group Dramatiza-
and deter- document a ∙ discussion tion / fire
mined routine or Film showing drill
1.3 Current procedural ∙ ∙
conditions of problem
the problem ∙
are identified
and docu-
mented
LO5. Look for solution to routine problems

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Criteria Methods
2.1Potential 1.Identify- Hands-out Lecture/ Hands-on

solutions to ing root ∙ ∙ Direct
problem are ∙ Film / video demonstration observation
identified causes of ∙ ∙ Practical
2.2Recommenda- problems clips Self-paced demonstra-
tions about possi- 2. Finding ∙ instruction tion
ble solutions are solutions ∙ ∙ Role-play-
developed, that Group ing/
simulation
documented, address the discussion
Dramatiza-
ranked, and pre- root cause Film showing
tion / fire
sented to appro- 3.Analyzing ∙ drill
priate person for Potential ∙
decision Solutions
4.Determini
ng who
makes the
final
decision
5. Develop
and present
recommen-
dations
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UNIT OF COMPETENCY: PROVIDE EFFECTIVE CUSTOMER SERVICES

(Embedded with participate in workplace communication)
MODULE TITLE: PROVIDING EFFECTIVE CUSTOMER SERVICES
MODULE DESCRIPTOR: This module deals with the knowledge, skills and atti-
tudes in providing effective customer services. It in-
cludes greeting customers, identifying customer needs,
delivering service to customers, handling queries
through telephone, fax machine, Internet, e-mail, SMS
and handling complaints evaluation and recommenda-
tions.
LO1. Apply effective verbal and non-verbal communication skills to respond to customer
needs
LO2. Provide prompt and quality service to customer
LO3. Handle queries promptly and correctly in line with enterprise procedures
LO4. Handle complaints, evaluation and recommendations.
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LO1. APPLY EFFECTIVE VERBAL AND NON-VERBAL COMMUNICATION

SKILLS TO RESPOND TO CUSTOMER NEEDS

Criteria Methods
1. Standard ∙ Person- Tools ∙ Modular (self ∙ Interview

Operating ality Equipment pace learning) (oral/question-
Procedures develop- Materials ∙ Electronic naire)
(SOP) when ment and Recorder Learning ∙ Observa-
greeting the public Video ∙ Industry tion ∙
guest were relations camera Immersion Demonstra-
followed ∙ recorder ∙ Demonstra- tion of
Basic oral V8 tion ∙ Film- Practical
2. Information Communi- tape viewing Skills
were properly cation/ Microphone
disseminated writing Television
memos CD
3. Use and let- Full-body
interactive ters mir-
communication ∙ ror
with others Preparing VH
job S/D
documen- VD Player
tation Make=
-Following up kit
instruc- Company
tions dress Refer-
-Filling-out ences:
forms
Books,
brochures,
manuals
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LO2. PROVIDE PROMPT AND QUALITY SERVICE TO CUSTOMER

Criteria Methods
1. Custom er ∙ Food and Tools ∙ Modular (self ∙ Interview

needs were culture Equipment pace learning) (oral/question-
assessed ∙ Explo- Materia ∙ Electronic naire)
according to ration of ls Learning ∙ Observation
relationships food Recorder ∙ Industry ∙ Demonstra-
between food trends Video Immersion tion of
and religion, - Past, camera ∙ Demonstra- Practical
gender, present recorder tion ∙ Film- Skills
folkways, mores and fu- V8 viewing
and life-cycle ture tape
2. Communica- trend Microphone
tion standards ∙ Com- Television
in customer munica- CD
service were tion Full-body
followed standards mir-
3. Identified op- in customer ror
portunities to service VH
enhance the S/D
quality of ser- VD Player
vices and Make=
products were up kit
implemented Company
4. Time man- dress
agement
References:
Books,
brochures,
manuals
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LO3. Handle queries promptly and correctly in line with enterprise procedures

Criteria Methods
1. Customer ∙ Modes ∙ Hands-out ∙ Lecture/ ∙ Hands-on

needs are of ∙ Film / Demonstration ∙ Direct
promptly greeting video observation
attended in line clips
with workplace and ∙ Self-paced ∙ Practical

procedures and farewell. instruction demonstra-
regulations. ∙ Proper ∙ Group tion
address- discussion ∙ Role
2. Appropriate ing ∙ Film showing playing/
relation is of needs simulation
maintained with of
customer to persons.
meet high (by gen-
quality der,
service deliv- age, sta-
ery. tus,
physical
3. Enhancement condi-
of quality of tion)
service is ∙ Style
taken when- manual
ever possible require-
ment.
∙ Stan-
dard
letters
and
profor-
mas.
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LO4. HANDLE COMPLAINTS, EVALUATION AND RECOMMENDATIONS

Criteria Methods
1. Guests are ∙ P roper ∙ Hands- ∙ Lecture/ ∙ Hands-on

politely way out demonstration ∙ Direct
greeted. of ∙ Film / video ∙ Self-paced observation
2. Complaint is answering clips instruction ∙ Practical
resolved with complaints Sample ∙ Group demonstration
responsibility. in line complaint/ discussion ∙ Role
3. Nature and with evaluation and ∙ Film showing playing/
details of workplace recommen- simulation
complaint are procedures. dation sheet
established. ∙ Nature from indus-
4. Action is and try
taken details of
appropriately to com-
resolve the plaints.
complaint to ∙ Industry/
meet cus- workplace
tomer procedures
satisfaction. in giving
5. Evaluation evaluation
and
and
recommenda-
recommen-
tions are
dations.
acted upon
with sincerity to
ensure high
quality stan-
dards.
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UNIT OF COMPETENCY: PREPARE AND PRODUCE BAKERY PRODUCTS

(Embedded with practice entrepreneurial skills in the work-
place)
MODULE TITLE: PREPARING AND PRODUCING BAKERY PRODUCTS
MODULE DESCRIPTOR: The module covers the knowledge, skills and attitude required
to be able to prepare and produce a range of high-quality bak-
ery products in commercial food production environments and
hospitality establishments
LO1. Prepare bakery products
LO2. Decorate and present bakery products
LO3. Store bakery products
LO4. Apply entrepreneurial workplace best practices
LO5. Communicate entrepreneurial workplace best practices.
LO6. Implement cost-effective operation.

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LO1. PREPARE BAKERY PRODUCTS
Assessment Contents Con- Methodologies Assessment

Criteria dition Methods
s
1.Appropriate ∙ Culinary and Personal Lecture/dis- Oral

equipment are technical Protec- cuss ion questioning
used according to terms tive ∙ Demonstra- ∙ Written
required related to equip- tion/ applica- examination
bakery products bakery ment tion ∙ Observation ∙
and standard oper- products ∙ Oral Demonstration
ating procedures ∙ Small Presentation (Projects)
∙ Baking hand
2.Ingredients are equipment tools
selected, measured
and ∙ Specific ∙ Heavy
weighed according baking duty
to recipe ingredients equip-
requirements and its ment
and established substitution
standards and ∙ Pans
procedures ∙ Applied and pots
mathematical
operations ∙ Mea-
suring
equip-
ment
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3.Variety of bak- ∙ Types, ∙ Set of

ery products are kinds knives
prepared and ∙ Calcula-
according to classification tor
standard mixing of bakery ∙ CD’s,
procedures/for- products VHS
mulation/recipes ∙ Mixing ∙ Hand
and desired procedures/ Outs
product formulation/
characteristics recipes and
4.Bakery prod- desired
ucts are product
baked characteris-
according to tics of variety
techniques and bakery
appropriate products
conditions; and ∙ Baking
enterprise techniques,
requirement and appropriate
standards conditions
5.Required oven and
temperature is enterprise
selected to bake requirement
goods in s and
accordance with standards
the desired ∙ Tempera-
characteristics, ture ranges
standards recipe in
and baking
specifications bakery
and enterprise products
practices ∙ Occupa-
tional
health
and
Safety
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LO2. DECORATE AND PRESENT BAKERY PRODUCTS

Criteria Methods
1. Required and ∙ Regular ∙ Spatula ∙ Lecture/ ∙ Oral

appropriate fillings and special ∙ Parch- discussion questioning
and coating/icing, fillings ment pa- ∙ Demonstra- ∙ Written
glazes and and per tion /appli- examination
decorations for coating/ ∙ Piping cation ∙ Observa-
variety of bakery icing, bag ∙ Pas- Oral Presenta- tion
products are glazes try tion ∙ Demon-
prepared in and brush stration
accordance with decora- ∙ pastry bag
standard recipes, tions ∙ turntable
enterprise ∙ Deco- ∙ serrated
standards and/or rative knife
customer techniques ∙ grater
preferences and rules ∙ Seeds
2. Bakery products for and nuts,
are filled and garnishing fresh
decorated as ∙ The and
required and tools preserved/
appropriate in and crystallized
accordance with materials fruits
standard recipes in ∙ Ganache,
and/or enterprise decorat- fondants,
standards and ing, flavored
customer finishing and
preferences and colored
3. Bakery items are presenting sugar, butter
finished according ∙ Standard creams
to desired product s and
characteristics ∙ Savory
procedures fillings,
4. Bakery products
in jellies
are presented
decorat- and
according to
ing, glazes
standards and
finishing
procedures
and
presenting
bakery
products
∙ OHS
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LO3. STORE BAKERY PRODUCTS

Criteria Methods
1. Packaging ∙ Different ∙ Storage ∙ Lecture/dis- ∙ Oral

materials are kinds of area cussion questioning
selected packaging ∙ Packag- ∙ Demonstra- ∙ Written
according to materials ing and tion /applica- examination
types, kinds and to be used labeling tion ∙ Observa-
classification of ∙ Shelf- materials Oral Presentation tion
bakery products life of ∙ Bakery ∙ Demon-
2. Shelf-life of bakery products stration
baked products products ∙ Contain-
are determined ∙ Stan- ers ∙ Dis-
according to dards and play
established procedure cabinet
standards and s in storing ∙ Refrigera-
procedures bakery tor
3. Bakery products
products are ∙ Stan-
stored accord- dards and
ing to estab- procedure
lished s in
standards and packaging
procedures bakery
4. Appropriate products
packaging are ∙ OHS
selected for the
preservation of
product fresh-
ness and eat-
ing
characteristics
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LO4. Apply entrepreneurial workplace best practices

Criteria Methods
Good practices Quality ∙ Personal ∙ Lecture/dis- ∙ Oral

relating to standards Protective cuss ion questioning
workplace equipment ∙ Demonstra- ∙ Written
operation are Setting ∙ Small tion/ applica- examination
observed and and hand tion ∙ Observa-
selected meeting tools ∙ Oral tion ∙
quality ∙ Heavy Presentation Demonstra-
Quality proce- standards duty tion
dures and equip- (Projects)
practices are ment
complied ∙ Pans and
with accord-
pots
ing to work-
place ∙ Measuring
requirements equipment
∙ Set of
knives
∙ Calculator
∙ CD’s, VHS
∙ Hand-outs
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LO5. Communicate entrepreneurial workplace best practices

Criteria Methods
Observed good Observing, ∙ Personal ∙ Lecture/discuss ∙ Oral

practices relating discussing Protective ion questioning
to workplace op- and equipment ∙ Demonstration/ ∙ Written
eration are com- sharing of ∙ Small hand application examination
municated to ap- ideas tools ∙ Oral ∙ Observa-
propriate about ∙ Heavy duty Presentation tion ∙
person. how to equipment Demonstra-
Observed quality improve ∙ Pans and tion
(Projects)
procedures and the pots
practices are quality of ∙ Measuring
communicated to the equipment
appropriate products ∙ Set of
person Ideas and knives
feedback ∙ Calculator
can be ∙ CD’s, VHS
shared in ∙ Hand-outs
writing or
verbally.
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LO6. Implement cost-effective operation.

Criteria Methods
Preservation Optimiza- ∙ Personal ∙ Lecture/dis- ∙ Oral

and opti- tion Protective cuss ion questioning
mization of equipment ∙ Demonstra- ∙ Written
workplace Efficiency ∙ Small tion/ applica- examination
resources is hand tion ∙ Observa-
Implemented in tools ∙ Oral tion ∙
accordance ∙ Heavy Presentation Demonstra-
with enter- duty tion
prise policy equip- (Projects)
ment
Judicious use
of workplace
∙ Pans and
tools, equip-
ment and pots
materials are ∙ Measuring
observed equipment
according to ∙ Set of
manual and knives
work ∙ Calculator
requirements. ∙ CD’s, VHS
∙ Hand-outs
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UNIT OF COMPETENCY: PREPARE AND PRODUCE PASTRY PRODUCTS

(Embedded with practice OHS policies and procedures)
MODULE TITLE: PREPARING AND PRODUCING PASTRY PRODUCTS
MODULE DESCRIPTOR: The module covers the knowledge, skills and atti-
tude required to be able to prepare and produce a
range of high-quality pastry products in commer-
cial food production environments and hospitality
establishments.
LO1. Prepare pastry products
LO2. Decorate and present pastry products
LO3. Store pastry products

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LO1. PREPARE PASTRY PRODUCTS

Criteria Methods
1.Ingredients ∙ Culinary ∙ Personal ∙ Lecture/dis- ∙ Oral

required are and Protective cuss ion questioning
selected, technical Equipment ∙ Demonstra- ∙ Written
measures and terms ∙ Commer- tion/ appli- examination
weighed ac- related to cial mix- cation ∙ Direct
cording to pastry ers and ∙ Oral observation
recipe or products attachments Presentation ∙ Demonstra-
production ∙ Baking ∙ Cutting tion
requirements equipment implements
and estab- ∙ Ratio of ∙ Scales,
lished ingredients measures
standards and required to ∙ Bowls
procedures produce a ∙ Ovens
2.Variety of balance ∙ Molds,
pastry prod- formula shapes and
ucts are
∙ Correct cutter
prepared proportion ∙ Baking
according to control, sheets and
standard mixing yields, containers
procedures/
weights ∙ Various
formulation/
and sizes shapes and
recipes and
desired prod- for sizes of pans
uct profitability ∙ Calculator
characteristics ∙ CD’s,
VHS
∙ Hand-outs
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3.Appropriate ∙ Types,
equipment are kinds and
used accord- classifica
ing to re- tion of pas-
quired pastry try
products and products
standard oper- ∙ Mixing
ating proce- procedures/
dures formula-
tion/
4.Pastry prod- recipes and
ucts are desired
baked product
according to character-
techniques and istics of
appropriate variety
conditions; and pastry
enterprise products
requirements
∙ Baking
and standards
techniques,
appropriate
5.Required oven
conditions
temperature are
and
selected to bake
enterprise
goods in
require-
accordance with
ments and
the desired
standards
characteristics,
∙ Temper-
standard recipe ature
specifications ranges in
and enterprise baking
practices pastry
products
∙ Occupa-
tional health
and safety
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LO2. DECORATE AND PRESENT PASTRY PRODUCTS

Criteria Methods
. Required and Regular Commercial ∙ Lecture/dis- ∙ Oral

∙ ∙ mixers and cuss ion questioning
appropriate and special attachments ∙ Demonstra- ∙ Written
fillings and fillings Cutting tion/ appli- examination
coating/icing, and implements cation ∙ Direct
glazes and coating/ic- Scales, ∙ Oral observation
decorations are ing, glazes measures presentation ∙ Demon-
prepared for and Pastry brush stration
variety of pastry decorations pastry bag
products Bowls
∙ Decorative ovens
according to techniques Baking
standard ∙ sheets and
recipes, en- and rules containers
terprise ∙ Seeds and
standards and/or for nuts, fresh
customer ∙ and
∙ garnishing preserved/
preferences ∙
2. Pastry prod- crystallized
The tools fruits
ucts are filled and
and Ganache,
materials fondants,
decorated as ∙
required and flavored and
in colored
appropriate in decorating,
accordance with sugar, butter
finishing creams
standard recipes and
∙ presenting Savory
and/or enter- fillings,
∙ jellies
prise stan-
Standards and glazes
dards and
and Tuile
customer
procedures Flowers and
preferences
in leaves,
3. Pastry prod-
ucts are fin- decorating, herbs,
ished finishing biscuits
according to ∙ Chocolate
desired product and powder,
characteristics presenting icings
4. Baked pastry pastry
∙ ∙
products are products
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presented ∙
according to OHS
established
standards and
procedures ∙
LO3. STORE PASTRY PRODUCTS

Criteria Methods
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Packaging ∙ Different ∙ Storage ∙ Lecture/ ∙ Oral

materials are kinds of area Discussion questioning
selected packaging ∙ Packaging ∙ Demonstra- ∙ Written
according to materials to and labeling tion/ Appli- examination
types, kinds be used materials cation ∙ Direct
and ∙ Shelf-life ∙ Bakery ∙ Actual observation
classification of of pastry products Presentation ∙ Demon-
pastry products products ∙ Containers stration
2. Shelf-life of ∙ Stan- ∙ Display
baked pastry dards cabinet
products are and ∙ Refrigerator
determined procedures
according to in storing
established pastry
standards and products
procedures ∙ Stan-
3. Pastry prod- dards
ucts are and
stored procedures
according to in
established packaging
standards and pastry
procedures products
4. Appropriate ∙ OHS
packaging are
selected for the
preservation of
product fresh-
ness and eat-
ing
characteristics
UNIT OF COMPETENCY: PREPARE AND PRESENT GATEAUX, TORTES

AND CAKES
(Embedded with exercise efficient and effective sus-
tainable practices)
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MODULE TITLE: PREPARING AND PRESENTING GATEAUX,

TORTES AND CAKES
MODULE DESCRIPTOR: The module covers the skills and knowledge required
by patissiers to produce, fill, decorate and present
range of specialized sponges and cakes, where finish,
decoration and presentation of high order is required.
Upon completion of this module, the trainee/student must able to:
LO1. Prepare sponge and cakes
LO2. Prepare and use fillings
LO3. Decorate cakes
LO4. Present cakes
LO5. Store cakes
LO6. Identify the efficiency and effectiveness of resources utilization
LO7. Determine causes of inefficiency and/or ineffectiveness of resources

utilization
LO1. PREPARE SPONGE AND CAKES

Criteria Methods
1. Ingredients ∙ Culinary ∙ Personal ∙ Lecture/dis- ∙ Oral

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are terms Protective cussion questioning

selected, related to equipment ∙ Demonstra- ∙ Written
measured and sponge ∙ Bake ware tion/applica- examination
weighed accord- and cakes ∙ Small hand tion ∙ Direct
ing ∙ Main tools ∙ Actual observation
recipe ingredients ∙ Large presentation ∙ Demon-
requirements, used for equipment stration
enterprise variety of
practices and sponge
customer prac- and cakes
tices ∙ Specific
2. Required oven tempera-
temperature is ture used
selected to bake for
goods in different
accordance with types of
desired sponge
characteristics, and cakes
standard recipe ∙ Classi
specifications and fication
enterprise of the
practices different
3. Sponges and types of
cakes are sponge
prepared and cakes
according to ∙ Mixing
recipe methods
specifications, used for
techniques and variety of
conditions and sponge
desired product and cakes
characteristics
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4. Appropriate ∙ Cooling
equipment are Temperature
used according to of
required pastry sponge
and bakery and cakes
products and ∙ Required
standard operating equipment
procedures and
materials
5. Sponges and for sponge
cakes are cooled and cakes
according to ∙ Recipe
established specifica-
standards and tions,
procedures techniques
and
conditions
and
desired
product
characteris-
tics
∙ OHS
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LO2. PREPARE AND USE FILLINGS

Criteria Methods
1. Fillings are ∙ Identifica- ∙ Personal ∙ Lecture/discus- ∙ Oral

identified accord- tion of Protective sion questioning
ing to what spe- fillings Equipment ∙ ∙ Written
cific appropriate ∙ Spatulas, Demonstration/ examination
cake it is in a specific wooden application ∙ Direct
appropriate cakes spoons ∙ Actual observation
2. Filling are ∙ Identifica- ∙ Whisks, presentation ∙ Demonstra-
prepared and tion of the beaters tion
selected in required ∙ Graters,
accordance with consistency cutting
required and implements
consistency and appropriate ∙ Scales,
appropriate fla- flavor of measures
vors 3. Slice or fillings ∙ Piping
layer ∙ Filling bags and
sponge and cakes and attachments
are filled and assembling ∙ Cake and
assembled cakes sponge tins
according to according to and moulds
standard recipe the standard ∙ Commercial
specifications, recipe mixers and
enterprise prac- specification attachments
tice and cus- s ∙ Ovens
tomer ∙ Classifica- ∙ Creams,
preference tion of Mousse,
4. Coatings and coatings Custard
sidings are se- and sidings ∙ Fruits,
lected according based on fresh and
to the the required crystallized,
product recipe fruit purees
characteristics specification ∙ Jams, nuts ∙
and required s and CD’s, VHS
recipe product ∙ Hand-outs
specifications characteris-
tic
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LO3. DECORATE CAKES

1. Sponge and ∙Identifi- ∙Decorative ∙Lecture/ ∙Oral

cakes are dec- cation of tools: Discus- questioning
orated suited specific ∙Spatula sion ∙Written
to the product decora- ∙Parchment ∙Demon- examina-
and tions paper stration/ tion
occasion and appropriate ∙Piping bag Ap plica- ∙Observa-
in the accor- for sponge tion tion
∙Pastry brush
dance with and cakes ∙Oral Presen-
∙Pastry bag ∙Demonstra-
standard ∙Identifi- tation
∙Turntable tion
recipes and en- cation of
terprise prac- ∙Serrated knife
standard
tices 2. Suitable ∙Grater
recipes of
icings and dec- ∙Glazes, jel-
icings and lies, choco-
orations are used decora-
according to lates,
tions fresh and
standard recipes
for sponge preserved/
and/or enter-
and cakes crystallized
prise
standards and fruits,
customer fruit purees,
preferences nuts,
colored/fla-
vored sugar,
fondants ,
butter cream,
boiled icings
LO4. PRESENT CAKES

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1. Sponge and ∙ Selection ∙ Stands ∙ ∙ Oral

cakes are and ∙ Packaging Lecture/ questioning
presented on usage of materials Discus- ∙ Written
accordance with equipment ∙ Decora- sion examination
customers in tive mate- ∙ Demon- ∙ Observa-
expectations accordance rials stration / tion
and established with and Applica- ∙ Demon-
standards and service equipment tion stration
procedures require- ∙ CD’s, VHS ∙ Oral
2. Equipment ments ∙ Hand-outs Presenta-
are selected ∙ Identifica- tion
and tion of
used in the
accordance with product
service freshness,
requirements appearance,
3. Product characteris-
freshness, tics of
appearances and prepared
eating qualities cakes
are maintained ∙ Cutting
in accordance portion
with
controlled
the established to
standards and minimize
procedures the
4. Cakes are wastage of
marked or cut cake
portion-con-
trolled to mini-
mize
wastage and in
accordance with
the enterprise
specifications
and customer
preferences
LO5. STORE CAKES

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Criteria Methods
Cakes are stored Standards Cutting ∙Lecture/Dis- ∙Oral

in ∙ materials cussion questioning
∙ and Packaging ∙Demonstra- ∙Written
accordance with procedures materials tion/Ap pli- examina-
establishment’s of Refrigerator cation tion
standards and ∙ Airtight ∙Oral Presenta- ∙Observa-
procedures storing cake containers tion tion
Storage methods products Display ∙Demonstra-
are ∙ cabinets or tion
∙ Storage temperature
identified in ∙ controlled
accordance with methods for cabinets
a cakes CD’s, VHS
product specifica- ∙ Hand-outs
tions OHS
∙
and established
standards and ∙
procedures ∙
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LO6. Identify the efficiency and effectiveness of resources utilization
Assessment Criteria Contents Conditions Methodologies Assessment

Methods
Required resources Sustainable Cutting ma- ∙Lecture/ ∙Oral

utilization in the ∙ terials Discussion questioning
workplace is mea- development Packag- ∙Demon- ∙Written
sured using appro- ∙ ing mate- stration/ examination
priate techniques ∙ rials Re- Applica- ∙Observation
Resources use frigerator tion ∙Demonstra-
Data are recorded in ∙Oral
accordance with ∙ Airtight tion
in the home and containers Presentation
workplace protocol
∙ Display
Recorded data are workplace cabinets
compared to deter- or tem-
mine the efficiency Sustainability perature
and effectiveness of ∙ con-
resources utilization policies and ∙ trolled
according to estab- practices in cabinets
lished environment the work- CD’s,
work procedures. place. VHS
Hand-outs
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LO7. Determine causes of inefficiency and/or ineffectiveness of resources utilization
Assessment Criteria Contents Conditions Methodologies Assessment

Methods
Potential causes of Resource Cutting materi- ∙Lecture/ ∙Oral

inefficiency and/or ∙ als Discussion questioning
ineffectiveness are conserva- Packaging ∙Demon- ∙Written
listed tion materials Re- stration/ examination
∙ frigerator Applica- ∙Observation
Cause of ineffi- tion
and waste Airtight con- ∙Demon-
ciency and/or inef- ∙Oral
fectiveness are ∙ tainers stration
reduction Display cabi- Presentation
identified through
deductive reasoning ∙ nets or tem-
techniques perature
∙ controlled
cabinets
Ineffi-
CD’s, VHS
ciency and
challenges Hand-outs
∙
faced in ∙
reducing
resources
use and
waste
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UNIT OF COMPETENCY: PREPARE AND DISPLAY PETITS FOURS

(Embedded with develop career and life decision)
MODULE TITLE: PREPARING AND DISPLAYING PETITS FOURS
MODULE DESCRIPTOR: The module covers the knowledge, skills and attitude required
to be able to prepare and display and service a wide range of
petits fours including petits four glazes, marzipan-based petits
fours and caramelized fruits and nuts served as petits fours, to
a level of high and consistent quality.
NOMINAL DURATION: 24 hours.
LO1. Prepare iced petits fours
LO2. Prepare fresh petits fours
LO3. Prepare marzipan petits fours
LO4. Prepare caramelized petits fours
LO5. Display petits fours
LO6. Store patits fours

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LO1. PREPARE ICED PETITS FOURS

Criteria Methods
1. Sponges ∙ Charact ∙ Personal ∙ Lecture/Dis- ∙ Oral

and bases eristics of Protective cussion questioning
are classical equipment ∙ Demonstra- ∙ Written
prepared, cut and ∙ Small tion /Appli- examination
and assemble contempo- hand tools cation ∙ Observa-
according to rary petits ∙ Measur- ∙ Oral tion
standard recipes fours ing equip- Presentation ∙ Demon-
and enterprise ∙ Underlying ment stration
requirements principles ∙ Set of
and practices. in knives
2. Fillings are preparing ∙ Rolling
prepared with petit fours Pin
the required ∙ Types ∙ Decora-
flavors
and kinds tive cutters
and consistency. of sponge
3. Fondant ic- ∙ Molder
and bases ∙ Pots and
ing is
brought in ∙ Different pans
accordance with kinds of ∙ CD’s,
the required fillings VHS
temperature and ∙ Procedure ∙ Hand
established in outs
standards making
operating fondant
procedures. icing
4. Decorations ∙ Decora-
are designed tions and
and used in designs
accordance with ∙ OHS
the establish-
ment stan-
dards and
procedure.
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LO2. PREPARE FRESH PETITS FOURS

Criteria Methods
1. A selection of ∙ Charact ∙ Personal ∙ Lecture/Discus- ∙ Oral

small choux paste eristics of Protective sion questioning
shapes are baked classical equipment ∙ ∙ Written
and decorated in and ∙ Small Demonstration / examination
accordance with contempo- hand tools Application ∙ Observa-
established rary petits ∙ Measuring ∙ Oral tion
standards and fours equipment Presentation ∙ Demonstra-
procedures. ∙ Underlying ∙ Set of tion
2. Baked sweet principles knives
paste are pre- in ∙ Rolling
pared and preparing Pin
blended in petit fours ∙ Decorative
accordance with ∙ Types cutters
established and kinds ∙ Molder
standards and of sponge ∙ Pots and
procedures. and bases pans
3. Fillings are ∙ Different ∙ CD’s,
prepared and kinds of VHS
used to the re- fillings ∙ Hand
quired ∙ Procedure outs
flavors and in
consistency making
4. Garnishes, fondant
glazes and icing
finished are used ∙ Decora-
in accordance tions and
with the estab- designs
lished ∙ OHS
standards and
procedures.
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LO3. PREPARE MARZIPAN PETITS FOURS

Criteria Methods
1.Marzipan pe- ∙ flavor ∙ Personal ∙ Lecture/ ∙ Oral

tits fours are and Protective Dicussion questioning
flavored and shape equipment ∙ Demonstra- ∙ Written
shaped to the specifica- ∙ Small tion /Appli- examination
required tions and hand tools cation ∙ Observa-
specifications enterprise ∙ Measuring ∙ Oral tion
and enterprise standards equipment Presentation ∙ Demon-
standards of quality ∙ Set of stration
2.Coat marzipan marzipan knives
fruits to preserve ∙ Stan- ∙ Rolling
desired eating dards Pin
characteristics of and ∙ Decorative
and of required, operating cutters
soften with egg procedure ∙ Molder
whites, pipe into s in ∙ Pots and
shapes are coating pans
seal/brown with marzipan ∙ CD’s,
applied heat fruits VHS
according to ∙ OHS ∙ Hand
enterprise
outs
practice.
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LO4. PREPARE CARAMELIZED PETITS FOURS

Criteria Methods
1. Fresh fruits/ ∙ Specifica- ∙ Personal ∙ Lecture/Discu- ∙ Oral

fruit tion Protective sion questioning
segments are s of fresh equipment ∙ ∙ Written
selected to fruits ∙ Small hand Demonstration / examination
caramelized pe- needed to tools Application ∙ Observation
tits fours in caramelize ∙ Heavy duty ∙ Oral ∙ Demonstra-
accordance with d equipment Presentation tion
required ∙ Specifica- ∙ Pa ns and
specifications and tion pots
enterprise s of dried ∙ Measuring
standards fruits equipment
2. Petits needed. ∙ Set of
fours are Kinds of knives
sandwiched with sugar to ∙ CD ’s, VHS
dried fruits or caramelize ∙ Hand-outs
nuts or filled d
with
flavored marzi-
pan and coated
with
pale-amber
colored caramel
according to
specifications and
enterprise
standards.
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LO5. DISPLAY PETITS FOURS

Criteria Methods
1. Appropriate re- ∙ Kinds and ∙ Personal ∙ Lecture/Dis- ∙ Oral

ceptacles uses of Protective cus sion questioning
are selected and receptacle equipment ∙ Demonstra- ∙ Written
prepared for s for petits ∙ Small tion /Appli- examination
display of petits fours hand tools cation ∙ Observatio n
fours ∙ Tips on- ∙ Heavy ∙ Oral ∙ Demonstra-
2. Petits how duty Presentation tion
fours are to display equipment
displayed petit fours ∙ Pa ns and
creatively to ∙ Standards pots
enhance and ∙ Me asur-
customer appeal. procedure ing
s in equipment
displaying ∙ Set of
petits knives
fours ∙ CD ’s,
∙ OHS VHS
∙ Hand-
outs
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LO6. STORE PETITS FOURS

Criteria Methods
1. Petits fours ∙ Tips on ∙Personal ∙Lecture/Discus- ∙Oral ques-

are stored in storing pe- Protective sion ∙Demonstra- tioning
required tits equipment tion/Application ∙Written
temperatures fours ∙Small hand ∙Oral Presenta- examination
and ∙ Tempera- tools ∙Heavy tion ∙Observation
conditions to ture re- duty ∙Demonstra-
maintain maxi- quirements equipment tion
mum eating in storing ∙Pans and pots
qualities, ap- petits fours ∙Measuring
pearance and ∙ Standards equipment
freshness. and ∙Set of knives
2. Petits fours procedures ∙CD’s, VHS
are in ∙Hand-outs
packaged in storing and
accordance packaging
with petits fours
established ∙ OHS
standards and
procedures
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UNIT OF COMPETENCY: PRESENTS DESSERTS

(Embedded with work in a team)
MODULE TITLE: PRESENTING DESSERTS
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
LO1. Prepare and serve plated desserts
LO2. Plan, prepare and present dessert buffet selection or plating.
LO3. Store and package desserts

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LO1. PREPARE AND SERVE PLATED DESSERTS

Criteria Methods
1. Ingredients ∙ Vari- ∙ Commer- ∙ Lecture/Dis- ∙ Oral

are selected, eties cial mixers cussion questioning
measured and and and ∙ Demonstra- ∙ Written
weighed character- attachments tion /Appli- examination
according to istics of ∙ Scales cation ∙ Observation
recipe specialize and ∙ Oral ∙ Demonstra-
requirements, d cakes, Measuring Presentation tion
enterprise and both Devices
customer classical ∙ Piping
preferences. and bags and
contempo- attachment
2. Required rary and ∙ Whisks,
temperature is other beaters,
selected to types of spatulas
prepare prod- desserts ∙ Cutting
ucts in accor- ∙ Com- implements
dance modity for nuts and
with the desired fruits,
characteristics, knowledge graters
standard recipe , including ∙ Oven
specifications quality ∙ Cake and
and enterprise indicators sponge tins
practices. of and moulds
specialize ∙ Wooden
d cakes spoons
and other ∙ Bowl
types of Cutters
desserts
∙ Culinary
terms
related to
specialize
d cakes
and other
types of
desserts
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3. Desserts are ∙ Portion

prepared control
according to and yield
recipe ∙Standard
specifications recipe
and desired specifications
product of
characteristics specialize
d cakes
4. Appropriate and other
equipment are types of
used accord- desserts
ing to re- ∙ Standard
quired pastry Operating
and bakery Procedure
products and s in
standard preparing
operating other
procedures types of
desserts
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LO2. PLAN, PREPARE AND present dessert buffet selection or plating

Criteria Methods
1. Dessert ∙ Planning, ∙ Measuring ∙ Lecture/discussi ∙ Oral

buffet or plating preparing Devices on recitation
services are and ∙ China ware ∙ ∙ Written
planned and presenting ∙ Decorating Demonstration/a examination
utilized according buffet or materials pplication ∙ Observa-
to available plating ∙ Packaging ∙ Oral tion ∙ De-
facilities services materials Presentation mostration
equipment and ∙ Arranging ∙ Trolley
customer/enter- and
pris e require- preparing
ments. variety of
2. Variety of desserts
desserts are ∙ OHS
prepared and
arranged in
accordance with
enterprise
standards and
procedure.
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LO3. STORE AND PACKAGE DESSERTS

Criteria Methods
1. Desserts are ∙ Temper- ∙ Packag- ∙ Lecture ∙ Hands-on

stored in ature ing ma- discussion ∙ Direct
accordance with range in terials ∙ Demon- observation
the required storing ∙ Ther- stration ∙ Practical
temperature and desserts mometer ∙ Application demonstra-
customer’s ∙ Packag- ∙ Display ∙ Presentation tion
specifications ing design cabinets
2. Desserts are techniques including
packaged in ∙ Stan- temperature
accordance with dards and controlled
established procedure cabinets
standards and s in storing ∙ Refrigera-
procedures. and tor
packaging ∙ Chillers
desserts ∙ Freezers
∙ OHS ∙ China
ware
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CORPORATE AND
ADMINISTRATIVE
DOCUMENTS
Multiple Choice: Directions. Read and analyse each statements carefully. Choose the best
answer and write the letter only in your answer sheet.
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1. Which of the following ingredients is usually used in dough that gives better taste and
flavor?
A. Butter
B. Compound lard
C. Edible tallow
D. Vegetable oil
2. What kind of sugar is primarily used in preparing icing?
A. Brown sugar
B. Confectionary sugar
C. Granulated sugar
D. Refined sugar
3. What is the basic ingredient in baking that improves aroma, flavor and nutrition in
baked products?
A. Baking powder
B. Flour
C. Shortening
D. Sugar
4. Which of the ingredients is an example of a physical leavening agent?
A. Air
B. Baking powder
C. Baking soda
D. Yeast
5. Which kind of flour contains more gluten and less starch?
A. All-purpose flour
B. Bread flour
C. Cake flour
D. Soft flour
6. Which among the choices is a personal cleanliness practice in baking?
A. Combing the hair in the working area.

B. Keeping fingernails long.
C. Washing the hands after work.
D. Wearing an apron during working hours.
7. What is the first step to have better results in baking?

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A. Keeping oneself clean.

B. Keeping the food and equipment clean.
C. Keeping the utensils and work area clean.
D. All of the above.
8. What is the best step to have better result in baking?
A. Measure ingredients accurately.

B. Memorize the recipe very well.
C. Use modern equipment.
D. Use only imported ingredients.
9. How many cups is equivalent to one gallon?
A. 3
B. 5
C. 10
D. 16
10. What is the proper way to measure flour accurately?
A. Level off with the use of the tines of a fork.

B. Shakes the measuring cup before leveling.
C. Shovel the flour.
D. Sift before measuring.
11. Which of the following is the best substitute for sour milk?
A. 1 C of sweet milk plus 1 tbsp. vinegar.

B. 1 ¾ C sweet milk plus 1 tbsp. vinegar.
C. 2 C sweet milk plus 1 tbsp. vinegar.
D. 2/3 C sweet milk plus 2 tbsp. vinegar.
12. What is the best substitute for one cup of sifted flour?
A. 1 C minus 1 tbsp. sifted all-purpose flour.

B. 1 C minus 2 tbsp. sifted all-purpose flour.
C. 1 C plus 2 tbsp. sifted all-purpose flour.
D. 1 C sifted all-purpose flour.
13. Which of the following flour mixture is thick enough to be rolled and kneaded.
A. Batter
B. Cream
C. Crust
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D. Dough
14. It refers to the procedure of rubbing one or two ingredients against a bowl with the tip
of a wooden spoon or electric mixer.
A. Beating
B. Creaming
C. Folding
D. Stirring
15. Which of the following pastries refer to small, flat, and sweet cakes?
A. Biscuits
B. Cookies
C. Muffins
D. Pies
16. Which among the following cookies needs freezing before it is cut into desired shapes
before baking?
A. Cookie bar
B. Pressed cookie
C. Refrigerated cookie
D. Rolled cookie
17. Which type of mixing technique is done only in baking bread?
A. Blending
B. Creaming
C. Folding
D. Kneading
18. It refers to the process of putting your product into containers for easy distribution.
A. Labelling
B. Packing
C. Storing
D. Wrapping
19. It is one of the more innovative methods used in commercial food packaging.
A. Canned packaging
B. Chill packaging
C. Foil packaging
D. Freezing packaging
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20. What storing technique is used to draw, fold and cover the bakery products?
A. Chilling
B. Folding
C. Refrigerate
D. Wrapping
21. What important ingredient in pastries provides the needed moisture to develop gluten?
A. Edible tallow
B. Flour
C. Salt
D. Water
22. What kind of sugar is primarily used in the preparing icing?
A. Brown sugar
B. Confectioner’s sugar
C. Granulated sugar
D. Refined sugar
23. What basic ingredient in baking improves aroma flavor and nutrition in baked
products?
A. Baking powder
B. Flour
C. Shortening
D. Sugar
24. What sweet baked good is usually made of dough?
A. Bread
B. Pastry
C. Pie
D. Pizza
25. What kind of flour contains more gluten and less starch?
B. Bread flour
C. Cake flour
D. Soft flour
26. Which refers to personal cleanliness practice in baking?

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A. Combing the hair in the working area.

B. Keep fingernails long.
C. Washing the hands after work.
D. Wearing an apron during working hours.
27. Which type of light pastry is filled with whipped cream or a sweetened cream filling
and often topped with chocolate?
A. Cream puff
B. Danish pastry
C. French pastries
D. Pie and tart
28. What is the first step to have best results in baking?
A. Measure ingredients accurately.

B. Memorize the recipe very well.
C. Use modern equipment.
D. Use only imported ingredients.
29. How many cups are there in one gallon?
A. 3
B. 5
C. 10
D. 16
30. What storing technique is used to draw, fold and cover the bake products?
A. Chilling
B. Folding
C. Refrigerate
D. Wrapping
31. It refers to dry heat cooking which usually takes place in oven.
A. Baking
B. Broiling
C. Grilling
D. Stewing
32. It refers to fine white flour made from soft wheat which contains 7 – 9 % protein.
B. Bread flour
C. Cake flour
D. Pastry flour
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33. Which is a light cake made of meringue and flour?
A. Angel food cake

B. Batter cake
C. Chiffon cake
D. Sponge cake
34. Which refers to getting the right number of serving from a recipe and serving the right
amount?
A. Mark-up
B. Portion control
C. Weight
D. Yield
35. Which refers to a method of dividing cake into uniform pieces before serving?
A. Counting
B. Cutting
C. Measuring
D. Weighing
36. Which method of portioning is done with the use of food scale?
A. Counting
B. Cutting
C. Measuring
D. Weighing
37. What sweet soluble organic compound belongs to the carbohydrate group of foods?
A. Flour
B. Milk
C. Shortening
D. Sugar
38. This is very fine sugar dissolves faster and is perfect for making meringue.
A. Caster sugar
C. Granulated sugar
D. White sugar
39. What sugar is pulverized into powder to prevent caking?
A. Caster sugar
C. Granulated sugar
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D. White sugar
40. Which basic ingredients in baking helps attain tenderness by preventing cohesion of
gluten strands?
A. Leavening
B. Liquid
C. Shortening
D. Sugar
41. It refers to heating the oven to attain the required baking temperature before baking.
A. Baking
B. Proofing
C. Preheating
D. Broiling
42. This type of cake contains a high percentage of fat or shortening.
A. Butter type cake

B. Chiffon
C. Foam type cake
D. Unsoftened cake
43. It is a combination of shortened and foam type cake.
A. Butter type cake

B. Chiffon
C. Foam type cake
D. Unsoftened cake
44. Which contains less than 5% fats?
A. Batter type cake

B. Chiffon
C. Foam type cake
D. Unsoftened cake
45. What coating is applied to food to make the food shiny or glossy?
A. Custard
B. Ganache
C. Glaze
D. Syrup
46. Which is a kind of icing that is made out of butter and/or shortening blended with
confectioner’s sugar or sugar syrup?
A. Butter cream
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B. Custard
C. Ganache
D. Syrup
47. Which is a rich cream made of chocolate and heavy cream?
A. Butter cream
B. Custard
C. Ganache
D. Syrup
48. Which edible mixture is used to fill pastries, sandwiches, or cakes?
A. Butter cream
B. Custard
C. Filling
D. Ganache
49. What type of icing is made of boiled sugar syrup so that in would crystallize into a
mass of extremely small white crystals?
A. Butter cream
B. Custard
C. Filling
D. Fondant
50. Custard filling can be stored in the refrigerator for up to how many days?
A. 3 days
B. 4 days
C. 5 days
D. 6 days
51. What basic ingredients in baking helps in attaining baked products tenderness?
A. Leavening
B. Liquid
C. Shortening
D. Sugar
52. Which refers to heating the oven to attain the required baking temperature before
baking?
A. Baking
B. Broiling
C. Pre-heating
D. Proofing
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53. Which type of cake contains a high percentage of fat or shortening?
A. Butter type cake

B. Chiffon
C. Foam type cake
D. Unsoftened cake
54. Which is a combination of shortened cake and foam type cake?
A. Butter type cake

B. Chiffon
C. Foam type cake
D. Unsoftened cake
55. Which contains less than 5% fats?
A. Batter type cake

B. Chiffon
C. Foam type cake
D. Unsoftened cake
56. What coating is applied to food to make the food shiny or glossy?
A. Custard
B. Ganache
C. Glaze
D. Syrup
57. It is an icing, made of butter and/or shortening and blended with confectioner’s sugar
or sugar syrup.
A. Butter cream
B. Ganache
C. Custard
D. Syrup
58. It is a rich cream mixture made out of chocolate and heavy cream.
A. Butter cream
B. Ganache
C. Custard
D. Syrup
59. What edible mixture is used to fill pastries, sandwiches or cakes?
A. Butter cream
B. Ganache
C. Custard
D. Syrup
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60. What type of icing is made of boiled sugar syrup so that in would crystallize into a
mass of extremely small white crystals?
A. Butter cream
B. Custard
C. Filling
D. Fondant
61. Custard filling can be stored in the refrigerator for up to how many days?
A. 3 days
B. 4 days
C. 5 days
D. 6 days
62. It refers to dry heat cooking which usually takes place in oven.
A. Baking
B. Broiling
C. Grilling
D. Stewing
63. Which is fine white flour made from soft wheat which contains 7-9% protein?
B. Bread flour
C. Cake flour
D. Pastry flour
64. Which is a light cake made of meringue and flour?
A. Angel food cake

B. Butter cake
C. Chiffon cake
D. Sponge cake
65. Which refers to getting the right number of serving from a recipe and serving the right
amount?
A. Mark-up
B. Portion control
C. Weight
D. Yield
66. Which refers to a method of dividing cake into uniform pieces before serving?
A. Counting
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B. Cutting
C. Measuring
D. Weighing
67. Which method of portioning is done with the use of food scale?
A. Counting
B. Cutting
C. Measuring
D. Weighing
68. What sweet soluble organic compound belongs to the carbohydrate group of foods?
A. Flour
B. Milk
C. Shortening
D. Sugar
69. Which is very fine sugar which dissolves faster and is perfect for making meringue?
A. Caster sugar
C. Granulated sugar
D. White sugar
70. Which granulated sugar is pulverized into powder to prevent caking?
A. Caster sugar
C. Granulated sugar
D. White sugar
71. It refers to miniature bite-sized confections coated with icing.
A. Fresh petit four

B. Iced petit four
C. Marzipan
D. Petit four
72. It refers to a petit four decorated/covered with fondant icing.
A. Fresh petit four

B. Iced petit four
C. Marzipan
D. Petit four
73. It is a tiny fresh fruit tartlet.

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A. Fresh petit four

B. Iced petit four
C. Marzipan
D. Petit four
74. Which is a paste or confection, icing, or filling made of meringue and gelatin?
A. Fresh petit four

B. Iced petit four
C. Marzipan
D. Petit four
75. Which paste made of almonds and sugar that is worked to plastic consistency?
A. Fresh petit four

B. Iced petit four
C. Marzipan
D. Petit four
76. Which petit four filling enhances flavor, adds moisture, and binds the product?
A. Butter
B. Ganache
C. Jams
D. Meringue
77. Which mixture of chocolate and cream is used as filling for iced petit four?
A. Butter
B. Ganache
C. Jams
D. Meringue
78. Which is a final component of plated dessert?
A. Crunch
B. Garnish
C. Main item
D. Sauce
79. What dessert component is the actual dessert itself?
A. Crunch
B. Garnish
C. Main item
D. Sauce
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80. Which component contribute to the moistness of the dessert?
A. Crunch
B. Garnish
C. Main item
D. Sauce
81. Which are added components of dessert that are essential for soft desserts like custard
and ice cream?
A. Crunch
B. Garnish
C. Main item
D. Sauce
82. It refers to ensuring that the right quality of food is prepared and served to customers.
A. Markup
B. Portion control
C. Standard size
D. Yield
83. It is an icing made of boiled sugar syrup that is agitated to crystallize it into a mass of
extremely small white crystals.
A. Butter cream
B. Custard
C. Ganache
D. Syrup
84. Which is a rich cream made of chocolate and heavy cream?
A. Butter cream
B. Custard
C. Ganache
D. Syrup
85. Which is edible mixture used to fill pastries, sandwiches, or cakes?
A. Butter cream
B. Custard
C. Ganache
D. Filling
86. It is a type of icing of boiled sugar syrup that is agitated to crystallize it into a mass of
extremely small white crystals.
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A. Butter cream
B. Custard
C. Ganache
D. Syrup
87. For how many days can a custard filling be refrigerated?
A. 3 days
B. 4 days
C. 5 days
D. 6 days
88. Which refer to dry heat cooking that is often done with an oven?
A. Baking
B. Broiling
C. Grilling
D. stewing
89. which fine white flour is made from soft wheat that contains 79% protein?
B. Bread flour
C. Cake flour
D. Pastry flour
90. What light cake is made of meringue and flour?
A. Angel food cake

B. Butter cake
C. Chiffon cake
D. Sponge cake
Matching Type: Directions: Match column A with the appropriate words in column B.
Choose the letter of the correct answer and write it on your answer sheet.
Column A Column B
__ 1. While pressing until it is full. Level the fat with a. Liquid ingredients
the spatula or the edge of a knife.
__2. Sift to remove lumps and scoop it to fill the b. Solid fats
measuring cup until it overflows. Do not shake the
measuring cup but level it with spatula or the edge of a
knife.
___3. Sifting is not necessary unless it is lumpy. Fill c. Flour
the measuring cup or scoop until it overflows. Do not
shake the measuring cup. Level off with spatula or the
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edge of a knife.
___ 4. Remove the lumps by stirring. Dip the d. Baking
measuring spoon then level it off with a spatula. powder/baking
soda
___5. A graduated measuring cup is used. Set the cup e. White sugar
on a level surface. Never lift the cup while measuring.
Read the scale from the side of the cup.
___ 6. Finely ground powder obtained by grinding f. Water
and/or milling cereal grains.
___ 7. Cheapest ingredient in baking. It helps dissolve g. Shortening
all other ingredients into batter and form smooth,
workable mixture.
___ 8. It is considered the mostly costly ingredient in h. Leavening
baking. It represents almost 50% of the total cost of
baked products.
___ 9. Made from hydrogenated vegetable oil. It i. Flour
contains 80-85% fat and 10-15% water.
___10. Gasses that cause the batter to rise. It also j. Eggs
increases tenderness when any fat is added to a flour
mixture.
____11. It also called the conventional method and the k. Milk
standard method for mixing high-fat cakes.
____12. A type of cake which contains high l. Sponge Method
percentage of fat or shortening.
____13. A butter containing flour, egg yolks, m. One-Stage Method
vegetable oil, and water is folded into cakes.
___14. Batter is creamed with sugar until the mixture n. Creaming Method
is light then; whipped egg whites are folded into the
batter.
___15. All in one step. It is adding the liquid o. Chiffon Method
ingredients to the bowl first.
___16. Under baked p. High-fat or
Shortened
___17. Too much flour or flour is too strong q. Too dark
___18. Batter spread unevenly: uneven oven heat r. Crumbly
___19. Too much sugar oven too hot s. Soggy
___20. Too much leavening; too much shortening t. Burst of cracked
u. Uneven shape
Performance Task:
Pretty Petit Fours (Iced)
Ingredients
 ¼ cup butter, softened

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 ¼ cup shortening
 1cup sugar
 1 tbsp vanilla
 1 1/3 cup all-purpose flour
 2 tbsp baking powder
 ½ tbsp salt
 2/3 cup milk
 3 egg whites
Glaze
 2 lbs. confectioner’s sugar

 2/3 cup plus 2 tbsp. water
 2 tbsp orange extract
Frosting
 6 tbsp. butter, softened.

 2 tbsp. shortening
 ½ tbsp vanilla extract
 3 cups confectioner’s sugar
 3 to 4 tbsp. milk
 Gel, liquid or paste food coloring
Procedure:
1. In a large bowl, cream the butter, shortening and sugar unit light and fluffy. Beat in
vanilla. Combine the flour, baking powder and salt; add to creamed mixture
alternately with milk, beating well after each addition. In a small bowl, beat egg
whites until soft peaks form; gently fold into batter.
2. Pour into a greased 9 in. square baking pan. Bake at 350° F for 25 – 25 minutes
or until a toothpick inserted near the center comes out clean. Cool
for 10 minutes before removing from pan to a wire rack to cool
completely.
3. Cut a thin slice off each side of the cake. Cut into 1 ¼ inch square.
4. In a large bowl, combine glaze ingredients. Beat on low speed just

until blended; beat on high until smooth. Apply glaze evenly over
tops and sides of cake squares allowing excess to drip off. Let dry.
Repeat if necessary to thoroughly coat squares. let dry completely.
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5. For frosting, cream the butter, shortening and vanilla in a small bowl. Beat in
confectioner’s sugar and enough milk to achieve desired consistency. Place ½ cup
each in two bowls; tint one pink and one green.
6. Cut a small hole in the corner of a pastry or plastic bag; insert #104 tip. Fill with pink
frosting pipe a rosebud on each petit four. Insert #3 round tip into another pastry or
plastic bag; fill with green frosting. Pipe a leaf under each rose. Yield: 2 ½ dozen (3
cups frosting).
Total time: Prep: 40 min. Bake: 20 min. + cooling

Makes: 30 serving
PERFORMANCE LEVELS
4 – Advance. Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 – Proficient. Can perform these skills satisfactory without assistance or supervision.
2 – Approaching to Proficiency. Can perform this skill satisfactorily but requires some
assistance and/or supervision
1 – Basic. Can perform parts of this skills satisfactorily but requires considerable
assistance and/or supervision.
PERFORMANCE CHECKLIST 1 2 3 4
Butter, shortening, and sugar are creamed in cowl until light and
fluffy.
Poured and baked at 350° F for 20 – 25 minutes.
Cake was thinly slice and were cut into 1 ¼ inch square.
Glaze ingredients were combined and beat on low speed just until
blended and smooth.
Butter, shortening, and vanilla were creamed well. Beat in

confectioner’s sugar and enough milk to achieve desired
consistency.
Cut a small hole in the corner of a pastry or plastic bag; inserted

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#104 tip.
Filled with pink frosting; piped a rosebud on each petit four.
Your father Sherwin will be celebrating his 50th birthday. You will be baking a special cake
for him using chosen flavor of your choice. applying what you have learned in your baking
class. Consider this cake your very own recipe and you very own design. You will also think
a name for your cake. Your mother Annie who is an expert in baking will be observing you
all along to know if you are using the right tools and are doing in the right procedures. The
rubric below will be the guide in rating your performance and product.
Standard Score Sheet for Cake
Characteristics Excellent Very Good Fair Poor

(5) Good (3) (2) (1)
(4)
Outer
1. Shape: Sponge cake-uniform; free from cracks;
Chiffon cake slightly rounded top.
2. Size: Very lightweight in proportion size
3. Color: Chiffon cake-uniform golden brown;
Sponge cake-light brown.
4. Crust: Tender, free from spots or moist, shiny
appearance (sponge); cracked on surface
(chiffon)
Inside
1. Color: Uniform; characteristics of a kind cake
2. Grain: Small uniform, thin-walled cells; no large
air spaces, or compact layer; springily crumb
3. Texture: tender; velvety moist; light; not

compact or soggy.
4. Flavor: Pleasing, delicate; uniform
SCORE:
Comments:
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TESDA-OP-CO-01-F19
(Rev.No.00-03/08/17)
LIST OF OFFICIALS
Program: BREAD AND PASTRY PRODUCTION NC II
Name of Institution: GABALDON CENTER FOR SKILLS AND COMPETENCE INC.
Contact Details
Name Position (Address) Contact No. Email Address Nature of Educational
Appointment Attainment
Rowena R. Nangan President Pantoc, 09282671463 Rowenaangan001 Regular Vocational
Gabaldon, N. E @gmail.com Graduate
Ana DC. Barbara Vice President Pantoc, 09564606642 Anajhing622@gma Regular College
Gabaldon, N. E il.com Graduate
Note : Columns 1-5 to be filled out by Institution
Continue in additional sheet
Submitted by: Attested by:
ANA DC. BARBARA ROWENA R. NANGAN

TVI Representative TVI Head
Date: Date:
Inspected by:
RAQUEL P. BALUYOT Expert

PO UTPRAS Focal Person Date:
Date:
TESDA-OP-CO-01-F20
(Rev.No.00-03/08/17)
LIST OF TRAINERS
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Name of Institution/Company: GABALDON CENTER FOR SKILLS AND COMPETENCE INC.
Name Position Nature of Educational No. of No. of Years of Trainer’s
Appointment Attainment Years of Industry Experience Qualification
Teaching Relevant to the
Experience Qualification
(with Certificate of NTTC*
Validity
Employment), if Number
applicable
Note: For NTR Title of Trainers Training or other licenses/certificates

Columns 1-8 to be filled out by Institution/Company

TVI/Company Representative TVI/Head Representative
Date: Date:
Inspected by:
Expert
RAQUEL P. BALUYOT Date:
PO UTPRAS Focal Person
Date:
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TESDA-OP-CO-01-F21
(Rev.No.00-03/08/17)
LIST OF NON-TEACHING STAFF

Name of Institution: GABALDON FOR SKILLS AND COMPETENCE INC.
Nature of Educational Experience Related

Name Position
Appointment Attainment to Position
Ana DC. Barbara Accounting/Toolkeeper Probationary College Warehouseman/time-
Graduate keeper at Parang
Marikina (2005-2006)
Utility at Litton Mills
Incorporated (Dec. 4,
2004-May 12, 2005)
Norma DC. Rivera Cashier/ Registrar Probationary College Literacy Facilitator at
Graduate Gabaldon, Nueva
Ecija (1994-1999)
Mona Liza R. Del Guidance Counselor Probationary College Nurse Supervisor at
Rosario Graduate Immaculate Concep-
tion Medical Center of
Central Luzon (Nov.
1, 2016- Present)
Note: Columns 1-5 to be filled out by Institution

Date: Date:
Inspected by:
Expert
Date:
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TESDA-OP-CO-01-F17
(Rev.No.00-03/08/17)
LIST OF PHYSICAL FACILITIES

(As listed in the respective TR)

Name of TVI/Company: GABALDON CENTER FOR SKILLS AND COMPETENCE INC.
Facility Size in Meters Area in Sq, Total Area in Sq Meters

Meters
Lecture/Demo Area 8x5 m 40 sq. m 40 sq. m
Student/Trainee Working 1x1 m 1 sq. m 25 sq. m
Space
Laboratory 8x5 sq. m 40 sq. m 40 sq. m
Learning Resource Cen- 3x5 sq. m 15 sq. m 14 sq. m
ter
Facilities/Equipment/Cir- 36 sq. m
culation Area
TOTAL WORKSHOP AREA: 156 sq. m
Note: Columns 1-3 to be filled out by Institution/Company;

Column 4 to be filled out by PO/Expert

TVI/company Representative TVI/Company Head
Date: Date:
Inspected by:
Expert
Date:
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TESDA-OP-CO-01-F21)
(Rev.No.00-03/08/17)
LIST OF NON-TEACHING STAFF

Experience Re-
Nature of Educational
Name Position lated to Posi-
Appointment Attainment
tion
Ana DC. Barbara Accounting/tool keeper Probationary College Warehouseman/time
Graduate keeper at Parang
Marikina (2005-2006)
Utility at Litton Mills
Incorporated (Dec. 4,
2004-May 12, 2005)
Norma DC. Rivera Cashier/ Registrar Probationary College Literacy Facilitator at
Graduate Gabaldon, Nueva
Ecija (1994-1999)
Mona Liza R. Del Guidance Counselor Probationary College Nurse Supervisor at
Rosario Graduate Immaculate Concep-
tion Medical Center of
Central Luzon (Nov.
1, 2016- Present)
Note: Columns 1-5 to be filled out by Institution


Date: Date:
Inspected by:
Expert
Date:
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TESDA-OP-CO-01-F13
(Rev.No.00-03/08/17)
LIST OF EQUIPMENTS

Differ- Inspector’s
Specifi- Quantity Quantity
Name of Equipment ence Remarks
cation Required on Site
(1) (6)
(2) (3) (4)
(5)
Commercial mixers with Standard 6 6
complete attachments
Mechanical Dough roller Standard 1 1
Decker Oven Standard 1 1
Compressor Standard 1 1
Dough Cutter Standard 1 1
Gas Range Standard 4 4
Upright Freezer Standard 1 1
Refrigerator Standard 1 1
Note: Column 1-4 to be filled out by Institution/Company: Columns 5-6 to be filled out by PO/Expert
Continue in additional sheet.

Date: Date:
Inspected by:
Expert
Date:
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TESDA-OP-CO-01-F14
(Rev.No.00-03/08/17)
LIST OF TOOLS

Differ- Inspector’s
Quantity Re- Quantity
Name of Equipment Specification ence Remarks
quired on Site
(1) (2) (6)
(3) (4)
(5)
Measuring cup, Solid Standard 12 12
Measuring cup, liquid Standard 12 12
(250 & 500 ml)
Measuring spoon Standard 25 25
Cake turn table Standard 3 3
Decorating tips Standard 20 20
Rolling pins Standard 6 6
Pie pans sizes 6, 8, 10 Standard 6 6
Sheet pans Standard 6 6
Pie cutter Standard 6 6
Rubber scrapper Standard 6 6
Palette knife Standard 6 6
Cake stands with tier Standard 6 6
Cake pillars Standard 6 6
Saucepan, s/s Standard 6 6
Ladles s/s Standard 6 6
Knives s/s with plastic Standard 6 6
handle
Chopping board, color Standard 6 6
coded
Scale 2, 10 kgs Standard 6 6
Grater Standard 6 6
Wooden spoons Standard 6 6
Beaters Standard 6 6
Mixing bowl (6 pcs Standard 12 sets 12 sets
per set)
Wire Whisk Standard 6 6
Muffin pan, small Standard 6 6
Muffin pan, medium Standard 6 6
Muffin pan, big Standard 6 6
Loaf pan, small Standard 6 6
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Loaf pan, medium Standard 6 6

Loaf pan, big Standard 6 6
Rectangular pan Standard 4 4
1x8x8
Round pan 6, 8, 10, Standard 6 6
12, 14, 16
Pie pan Standard 6 6
Flour sifter Standard 6 6
Double broiler Standard 3 3
Strainer Standard 6 6
Piping bags Standard
Coupler Standard

Date: Date:
Inspected by:
Expert
Date:
TESDA-OP-CO-01-F15
(Rev.No.00-03/08/17)
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LIST OF CONSUMABLE MATERIALS


List of Differ- Inspector’s

Specifica-
Consumable/Materi- Quantity Re- Quantity on ence Remarks
tion
als quired Site (6)
(3) (4) (5)
(2)
(1)
Cake flour Standard
Bread flour Standard
All-purpose flour Standard
Sugar Standard
Yeast Standard
Butter Standard
Margarine Standard
Butter (French Bread) Standard
Cooking oil Standard
Lard Standard
All-purpose cream Standard
Whipping cream Standard
Confectioner’s sugar Standard
Knox gelatin Standard
Flaked almonds Standard
Chocolate chips Standard

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Chocolate shredded Standard
Cherries with stem Standard
Cherries Standard
Food colors Standard
Tropical fruits Standard
Whole wheat, rye, Standard

multi-grain
Cream cheese Standard
Paper cups Standard
Tulip paste Standard
Sugar lace Standard
Pineapple juice Standard
Contreau Standard

Date: Date:
Inspected by:
Expert
Date:
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TUTION AND OTHRE FEES

2023 – 2024
BREAD AND PASTRY PRODUCTION NC II
1. Tuition Fee Php 15,096.00

2. Assessment Fee 450.00
Php 15,546.00
Prepared by: Noted by:
NORMA DC. RIVERA ROWENA R. NANGAN

Registrar President
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RULES ON ATTENDANCE

S.Y. 2023 - 2024
ATTENDANCE
START OF CLASS
Monday to Friday
Morning Class : 8:00 am to 12:00 nn

Afternoon Class : 1:00 pm to 5:00 pm
Sat/Sunday Class : 8:00 am to 5:00 pm
GENERAL GUIDELINES
10 Minutes Delayed (without prior notice) - Consider as late

15 Minutes Delayed (without prior notice) - Consider as absent
½ Day Absent (without prior notice) - Make up class
8 Days of total Absences - Considered as Dropped
Prepared by: Noted by:

Registrar President/ School Head
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TESDA-OP-CO-01-F20
(Rev.No.00-03/08/17)
LIST OF TRAINERS

Name of TVI/Company: GABALDON CENTER FOR SKILLS AND COMPETENCE INC.
Name Posi- Nature of Educa- No. of No. of Years of Trainer’s

tion Appoint- tional Years Industry Experi- Qualification
ment Attainment of ence
Teach Relevant to the
ing Qualification
NTTC* Valid-
Expe- (with Certificate
Number ity
rience of Employment),
if appli-
cable
Trainer

Date: Date:
Inspected by:
RAQUEL P. BALUYOT Expert

PO UTPRAS Focal Person Date:
Date:
Note: For NTR Title of Trainers Training or other licenses/certificates
Column 1-8 to be filled in by Institution/Company
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GRADING SYSTEM
S.Y. 2023 – 2024
System Descriptive
75 – 100 Competent
74 – Below Not Yet Competent
Computation of Grades Subject

Demonstration of Skills - 60%
Written examination - 20%
Quizzes - 10%
Recitation/ Class Standing - 10%
Total - 100%
For Lecture/Classroom Discussion

(Theoretical modules/Subjects)
Final Written Examination - 40%

Quiz - 30%
Recitation - 20%
Class Standing - 10%
Total - 100%
Note:
A student/trainee will be considered dropped if he/she cannot complete the 80% of the train-
ing hours.
A trainee could not receive certificate of training without the achieving 80% of the required
training hours.
Prepared By: Noted by:

Registrar President/School Head
[email protected]
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TESDA-OP-CO -01-F16
(Rev.No.00-03/08/17)
LIST OF INSTRUCTIONAL MATERIALS/LIBRARY HOLDINGS

Name of TVI: GABALDON CENTER FOR SKILLS AND COMPETENCE INC.
Title Classification* Date of No. of Copies Inspector’s

Publication (where applicable) Remarks
1.Professional Baking E-book 2016 -
7th Edition
2.Professional Cake Textbook 2012 -
Decorating
3.The Advance Profes- Workbook 2003 -
sional Pastry
4.The Bread Bakers Textbook 2016 -
Apprentice
5. Bread and Pastry Textbook 2016 -
Manual
Note *Classify whether journal, book, magazine, electronic materials available on electronic media
or in the internet, etc.
Columns 1-4 to be filled out by Institution/Company; Column 5 to be filled out by
PO/Expert

Date: Date:
Inspected by:
Expert
Date:

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GABALDON CENTER FOR SKILLS

AND COMPETENCE INC

BREAD AND PASTRY PRODUCTION

DIR. ALVIN L. YTURRALDE Ed. E

Dear Director YTURRALDE,

Qualification Training Duration

1. BREAD AND PASTRY 141 HOURS.

Enclosed are the required documents.

We hope for your immediate action on this application.

Very truly yours,

Attachments: (As indicated in the Program Registration Checklist)

1. Corporate Administrative Documents

COURSE TITLE : BREAD AND PASTRY PRODUCTION

NOMINAL DURATION: 18 Hours (Basic)

Trainees or students should possess the following requirements:

 Can communicate in basic English either oral or written.

QTY TOOLS QTY EQUIPMENT QTY MATERIALS

12 Measuring cup, 6 Commercial Mix- Cake flour

12 Measuring cup, 1 Mechanical Bread Flour

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, Margarine

6 Sheet pans Butter (French

6 Pie cutter Cooking oil

6 Rubber scrapper Lard

6 Palette knife All-purpose cream

6 Cake stands with Whipping cream

6 Cake pillars Confectioner sugar

6 Saucepan, s/s Knox gelatin

6 Ladles s/s Flaked almonds

6 Knives s/s with Chocolate chips

6 Chopping board, Chocolate,

6 Scale 2, 10 kgs Cherries with stem

6 Wooden spoons Food colors

6 Beaters Tropical fruits

12 Mixing bowl ( 6 4 Gas range Whole wheat,

6 Wire whisk 1 Upright freezer Cream cheese

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

6 Round pan 6,8, 10, Wilton decorating

6 Pie pan Good Housekeeping

 Must have completed a Trainers Training Methodology Course (TM

 With pleasing personality

UNIT OF MODULE TITLE LEARNING OUTCOMES NOMINAL

1. Participate in 1.1 Participating in 1.1.1 Obtain and convey 2 hours

5. Contribute to 5.1 Contributing to 5.1.1 Identify op- 2 hours

Integrated in 5.1.2 Discuss and

7. Practice Occu- 7.1 Practicing OSH 7.1.1 Identify 2 hours

effective effective fectiveness of re-

UNIT OF MODULE LEARNING NOMINAL

tion appropriate hardware and

UNIT OF MODULE LEARNING NOMINAL