COMPETENCY-BASED LEARNING MATERIAL

Sector: TOURISM

Qualification: BREAD AND PASTRY PRODUCTION NC II

Unit of Competency: PREPARE AND PRODUCE BAKERY PRODUCTS
Module Title: PREPARING AND PRODUCING BAKERY PRODUCTS

TABLE OF CONTENTS

HOW TO (UNIT OF COMPETENCY

Learning Outcome Summary .........................................................................

LEARNING EXPERIENCES ...........................................................................

Information Sheet No…………………………………………………….....................

Self-Check No..................................................................................

Answer Key No……..............................................................................

Information Sheet No. …………………………………………… ………………….....

Self-Check ……… .................................................................................

Task Sheet ……………………………………………………………………..…………..

Procedural Checklist ……............................................................................

HOW TO USE THIS COMPETENCY-BASED LEARNING

MATERIAL

Welcome to the Competency Based Learning Materials for the module:

PREPARE AND PRODUCE BAKERY PRODUCTS This competency Based
Learning Materials contains training materials and activities for you to
complete.

The unit of competency PREPARE AND PRODUCE BAKERY

PRODUCTS contains the knowledge, skills and attitudes required for a
BREAD AND PASTRY PRODUCTION NC II.

You are required to go through learning activities in order to

complete each learning outcomes of the module. In each learning outcomes,
there are Information sheets, Operation sheets/Job sheets and Reference
Materials for further reading to help you better understand the required
activities. Follow these activities on your own and answer the Self-Check at
the end of each learning outcome. You may tear a blank Answer Sheet at the
end of each module or get one from your facilitator/trainer to write your
answers for each self-check. If you have questions, don’t hesitate to ask your
facilitator for assistance.

Recognition of Prior Learning (RPL)

You may have some or most of the knowledge and skills covered in this
learner’s guide because you have:
● Been working for some time.

● Already completed training in this area.

If you can demonstrate to your trainer that you are competent in a

particular skill, you don’t have to do the same training again.

I you feel you have some skills, talk to your trainer about having them
formally recognized. If you have a qualification or Certificate of competence
from previous training, show it to your trainer. If required to demonstrate
these skills, do so. If the skills you acquired are still relevant to the module,
they may become part of the evidence you can present for RPL.

At the end of this Competency Based Learning Material, a Learner’s

Diary is used to record important data, jobs undertaken and other workplace
events that will assist in providing further details to your trainer or assessors.
A Record of achievement is also provided for your trainer to complete once
you completed the module.
 This module was prepared to help you achieve the required
competency and the source of information for you to acquire knowledge and
skills in Installing of electrical protection system with minimum supervision
or help from your instructor. With the aid of this material, you will acquire the
competency independently at your own pace.

● Talk to your trainer and agree on how you will both organize the
training of this unit. Read through the learning guide carefully. It
is divided into sections that cover all the skills and knowledge
you need successfully complete in this module.

● Work through all the information and complete the activities in

each section. Read all information sheets and complete the self-
check,suggested references are included to supplement the
materials provided in this module.

● Your instructor will be you trainer, supervisor or manager who is

there to support you and show you the correct way of doing
things covered in your training.

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

● You will be given an opportunity to ask questions and practice on

the job.

● Make sure you practice your new skills during regular work shifts
in order to improve your speed, memory and self-confidence.

● Communicate to your workmates with relevant experiences and

ask for their guidance.

● Use the self-check questions to test your own progress.

 ● When you are ready, ask your trainer to observe you in
performing the activities stipulated in the competency based
learning materials.

● After finishing these activities, ask for written feedback on your

progress. Your trainer keeps feedback/pre-assessment report;
when you have successfully completed each element, ask your
trainer to mark on the reports that are ready for assessment.

● When you have completed this module, and confident that you
have had the sufficient expertise, your trainer will arrange an
appointment with registered assessor to assist you, the result of
your assessment will be recorded in your Competency
Achievement Record.

PROGRAM/COURSE: BREAD AND PASTRY PRODUCTION NC II

UNIT OF COMPETENCY: PREPARE AND PRODUCE BAKERY PRODUCTS

MODULE TITLE: PREPARING AND PRODUCING BAKERY PRODUCTS

INTRODUCTION:
This module covers the knowledge, skills and attitudes in
preparing and producing bakery products. It includes prepare bakery
products, decorate and present bakery products and store bakery
products. It also includes, information sheets, self-checks, job sheets,
operation sheets and performance criteria checklist.
LEARNING OUTCOMES

Upon completion of this module you must be able to:

LO 1: Prepare Bakery Products

LO 2: Decorate and present bakery products
LO 3: Store bakery products

ASSESSMENT CRITERIA:
1. A variety of bakery products are prepared according to standard recipes
and desired product characteristics.
2. Ingredients are selected, measured and weighed according to recipe
requirements and established standards and procedures.
3. Appropriate equipment is used according to required bakery products and
standard operating procedures.
4. Batter and dough are prepared in accordance with enterprise standards.
5. Products are proofed according to specified temperature and other
conditions.
6. Bakery products are cooked and baked according to techniques and
appropriate conditions.
7. Required oven temperature is selected to bake goods in accordance with
the desired characteristics, standards recipe specifications and enterprise
practices.

TOOL EQUIPMENT MATERIALS

S
QT QT QT
Y Y Y
12 Measuring cup, solid 6 Commercial Mixers Cake flour
with complete
attachments
12 Measuring cup, 1 Mechanical Dough roller Bread Flour
liquid (250 & 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, 10 Margarine

6 Sheet pans Butter (French bread)

6 Pie cutter Cooking oil

6 Rubber scrapper Lard

6 Palette knife All-purpose cream

6 Cake stand with tier Whipping cream

6 Cake pillars Confectioner sugar

6 Sauce pan, s/s Knox gelatin

6 Ladles s/s Flaked almonds

6 Knives s/s with Chocolate chips

plastic handle

6 Chopping board, Chocolate, shredded

color coded

6 Scale 2, 10 kgs Cherries with stem

6 Grater Cherries

6 Wooden spoons Food colors

6 Beaters Tropical fruits

12 Mixing bowl ( 6 pcs 4 Gas range Whole wheat, rye,

set per set) multi grain
s
6 Wire whisk 1 Upright freezer Cream cheese

TOO EQUIPMENT MATERIALS

LS
Q Q QT
TY TY Y
6 Muffin pan, small 1 Refrigerator Paper cups
 6 Muffin pan, Tulip paste
medium
6 Muffin pan, big Sugar lace

6 Loaf pan, small Pineapple juice

6 Loaf pan, medium Contreau

6 Loaf pan, big

4 Rectangular pan TRAINING MATERIALS:
1x8x8

6 Round pan 6,8, 10, Wilton

12, 14, 16 decorating
magazine,
video
6 Pie pan Good
Housekeeping
Baking Book
6 Flour sifter

6 Strainer
3 Double boiler
Piping bags
Coupler

LEARNING EXPERIENCES

Learning Outcome 2
Learning Activities Special Instructions
1. Read Information Sheet No. 1.2-1 If you have some problems on
(Decorate Bakery Products) Information Sheet 1.2-1, don’t
hesitate to approach your facilitator.
If you feel you are knowledgeable on
the content of Information Sheet 1.2-
1, you can now answer Self-Check
1.2-1.
Answer Self-Check 1.2-1 Answer Self-Check 1.2-1 on your own
Check your answer using the Compare your answer with the
Answer Key No. answer key 1.2-1. If you got 100%
correct answer in this self-check, you
can now move to the next
information sheet. If not review the
information sheet and go over the
self-check again.
Perform Task Sheet 1.2-1 Evaluate performance of trainee
(Basic Sugar Glaze) using the performance criteria
checklist.

INFORMATION SHEET #1.2-1

Decorate Bakery Products

LEARNING OBJECTIVES:

After reading this information sheet you should be able to decorate

bakery products.
CAKE DECORATING
 The term "Cake Decorating" means to take a baked and cooled cake
and to fill and frost it and/or make simple or elaborate designs on the sides
or top. Decorating can also be done when presenting the finished cake.

Decorations are really the final wrapping or packaging that someone

sees and should be as good as the cake on the inside. Always use delicacy
and restraint. The purpose of cake decoration is to entice people and at the
same time suggest the flavor, texture and feel of the cake and event. They
should not overwhelm the cake, but rather enhance it

Decorating can be as simple as applying a butter cream icing, glaze or

dusting a stencil with confectioner's sugar or cocoa powder. It can be as
complex as piping intricate designs with a pastry bag, topped with pulled
sugar or chocolate flowers and more. But whatever decorating stage you are
in, here there's almost 40 screens-full of instruction and tips, not including
the over 300 links to other related information found at baking911.com.
Cake decorating terms that you find in recipes are clearly explained, as well
as a whole chart called: Icing, Filling and Glaze Choices, listing the different
types available, how well they hold up in all sorts of weather, plus storage
tips for your decorated cake. For those decorating a Wedding Cake, there's
information for you, too.

Cake Decorating is not an impossible art to learn, but it does take

practice and patience. Start with a butter cake or Pound cake recipe or even
use a cake mix. And, if you don't like the design that you've created on your
frosted cake, serve it anyway and never apologize to your family or friends;
remember it's always a labor of love, no matter how it turns out!
Self-Check 1.2-1

TRUE OR FALSE. Write TRUE if the statement is correct and FALSE if the
statement is incorrect.

_________1. The term "Cake Decorating" means to take a baked and

cooled cake and to fill and frost it and/or make simple or elaborate
designs on the sides or top.

___________2. Decorating can only be done when presenting the

finished cake.

___________3. The purpose of cake decoration is to increase sales and

profit.

___________4. Decorating can be as simple as applying a butter cream

icing, glaze or dusting a stencil with confectioner's sugar or cocoa powder.

___________5. Only experts in cake decorating can decorate a cake.

Answer Key 1.2-1

1. TRUE
2. FALSE
3. FALSE
4. TRUE
5. FALSE
 TASK SHEET 1.2-1
Title : Basic sugar glaze.

Performance Objective:
Given the Competency Standard of a qualification, you must :
1. Follow procedure /techniques in preparing basic sugar glaze
2. Do the mise -en –place

Supplies: 285g sifted powdered sugar, 60ml light cream or

fresh milk, 30g unsalted butter melted, 10ml vanilla, lemon or almond
extract, food coloring (optional)

Equipment : : Deck oven, Gas range

Tools and Materials: mixing bowls, spatula, weighing scale, bowls

Reference/s
Complete Guide to Baking
Recipe

Steps/Procedures :
1. Stir all the ingredients in a bowl until smooth
2. Adjust the consistency by adding more cream or milk to thin
the glaze if necessary
3. Use immediately before the glaze begins to dry.

Assessment Method:
Demonstration and Interview
 Performance Criteria Checklist for
Task Sheet 1.2-1

Trainee’s Name__________________________ Date ________________

PERFORMANCE CRITERIA CHECKLIST 1.2-1

Performance Criteria YES NO

Did the trainee….

1. Stir all the ingredients in a bowl until smooth?

2. Adjust the consistency by adding more cream or

milk to thin the glaze if necessary?

3. Adjust the flavor if necessary?

4. Use immediately before the glaze begins to dry?

Comments/Suggestions:

Trainer: ___________________________ Date: ________