PTS

Templates
Sector : TOURISM
Qualification Title: BREAD AND PASTRY PRODUCTION NC II
Unit of Competency: PRESENT DESSERTS
Module Title: PRESENTING DESSERTS
Technical Education & Skills Development Authority

MAXIMA TECHNICL SKILLS AND TRAINING INSTITUTE INC.
#20 PEREZ BOULEVARD, DAGUPAN CITY
Plan
Training
Session
BREAD AND Date Developed: Document No.

PASTRY January 2020 Issued by:
PRODUCTION NC Page __ of __
II Developed by: NTTA
Joyce G. Ventura
Present Desserts
Sample Data Gathering Instrument for Trainee’s
Characteristics
Please answer the following instrument according to the
characteristics described below. Encircle the letter of your choice that best
describes you as a learner. Blank spaces are provided for some data that
need your response.
Characteristics of learners
Language, literacy Average grade in: Average grade in:

and numeracy English Math
(LL&N)
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
a. 75 to 79 e. 75 to 79
Cultural and Ethnicity/culture:

language a. Ifugao
background
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others( please specify)Ilocano
Education & Highest Educational Attainment:

general a. Elementary Graduate
knowledge
b. High School Graduate
c. College Level
d. College Graduate
e. with units in Master’s degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Sex a. Male
b. Female
Date Developed: Document No. NTTA-TM1-07

Bread and Pastry November 2019 Issued by:
Production NC II Date Revised:
NTTA Page __ of __
Developed by:
Present Desserts Joyce G. Ventura
Revision # 01
Age Your age: 19
Physical ability 1. Disabilities(if any) Orthopedic (Injury)
2. Existing Health Conditions (Existing illness if
any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________
Previous TM Certificates
experience with a. TQ certified
the topic b. TM graduate
c. TM trainer
d. TM lead trainer
Number of years as a competency trainer ______
Previous List down trainings related to TM

learning ___________________________
experience ___________________________
___________________________
National Certificates acquired and NC level
Training Level
BREAD AND PASTRY PRODUCTION NC II
completed
Special courses Other courses related to TM

a. Units in education
b. Master’s degree units in education
c. Others(please specify)
_________________________
Learning styles a. Visual - The visual learner takes mental

pictures of information given, so in order for
this kind of learner to retain information,
oral or written, presentations of new
information must contain diagrams and
drawings, preferably in color. The visual
learner can't concentrate with a lot of activity
around him and will focus better and learn
faster in a quiet study environment.
b. Kinesthetic - described as the students in
the classroom, who have problems sitting
still and who often bounce their legs while
NTTA Page __ of __
Developed by:
Revision # 01
tapping their fingers on the desks. They are

often referred to as hyperactive students with
concentration issues.
c. Auditory- a learner who has the ability to
remember speeches and lectures in detail
but has a hard time with written text. Having
to read long texts is pointless and will not be
retained by the auditory learner unless it is
read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities where
they can watch, listen and then review what
has happened.
f. Theorist - Learns most when ideas are linked
to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others(please specify)
PWD

NTTA Page __ of __
Developed by:
Revision # 01
FORM 1.1 SELF-ASSESSMENT CHECK
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.
CORE COMPETENCIES
CAN I…? YES NO
1. Prepare and produce bakery products
1.1 Prepare bakery products 
1.2 Decorate and present bakery products 
1.3 Store bakery products 
2. Prepare and produce pastry products
2.1 Prepare pastry products 
2.2 Decorate and present bakery products 
2.3 Store pastry products 
3. Present and prepare gateaux, tortes and cakes
3.1 Prepare sponge and cakes 
3.2 Prepare and use fillings 
3.3 Decorate cakes 
3.4 Present cakes 
3.5 Store cakes 
4. Prepare and display petits fours
4.1 Prepare iced petits fours 
4.2 Prepare petits fresh 
4.3 Prepare marzipan petits fours 
4.4 Prepare caramelized petits fours 
4.5 Display petits fours 
4.6 Store petits fours 
5. Present desserts
5.1 Present and serve plated desserts 
5.2 Plan , prepare and present dessert buffet selection or 
plating
5.3 Store and package desserts 

NTTA Page __ of __
Developed by:
Revision # 01
Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.

NTTA Page __ of __
Developed by:
Revision # 01
Evidences/Proof of Current Competencies
Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation
Current
Proof/Evidence Means of validating
competencies
1. Prepare and Certificate of Competency Authentic and Recent
produce in Bread and Pastry Certificate of Competency
bakery Production NC II issued by TESDA;
products Interview and
Demonstration
2. Prepare and Certificate of Employment Submitted recent
produce pastry Certificate of Employment
products
3. Present and Training Certificate Presented valid and
prepare authentic Training
gateaux, tortes Certificate
and cakes Thru interview and actual
demonstration
4. Prepare and Certificate of Competency Authentic and Recent
display petits in Bread and Pastry Certificate of Competency
fours Production NC II issued by TESDA;
Interview and
Demonstration

NTTA Page __ of __
Developed by:
Revision # 01
Identifying Training Gaps
From the accomplished Self-Assessment Check (Form 1.1) and the

evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.
Form 1.3 Summaries of Current Competencies Versus Required

Competencies (Sample)
Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
1. Prepare and produce bakery products
1.1 Prepare bakery 1.1 Prepare bakery
products products
1.2 Decorate and present 1.2 Decorate and
bakery products present bakery
products
1.3 Store bakery products 1.3 Store bakery
products
2. Prepare and produce pastry products
2.1 Prepare pastry 2.1 Prepare pastry
products products
2.2 Decorate and present 2.2 Decorate and
pastry products present pastry
products
2.3 Store bakery products 2.3 Store bakery
products
3. Prepare and present gateaux, tortes and cakes
3.1 Prepare sponge and 3.1 Prepare sponge
cakes and cakes
3.2 Prepare and use fillings 3.2 Prepare and use
fillings
3.3 Decorate cakes 3.3 Decorate cakes
3.4 Present cakes 3.4 Present cakes
3.5 Store cakes 3.5 Store cakes
4. Prepare and display petits fours
4.1 Prepare iced petits 4.1 Prepare iced
NTTA Page __ of __
Developed by:
Revision # 01
fours petits fours
4.2 Prepare petits fresh 4.2 Prepare petits
fresh
4.3 Prepare marzipan petits 4.3 Prepare marzipan
fours petits fours
4.4 Prepare caramelized 4.4 Prepare
petits fours caramelized petits
fours
4.5 Display petits fours 4.5 Display petits
fours
4.6 Store petits fours 4.6 Store petits fours
5. Present desserts
5.1 Present and served 5.1 Present and served
plated desserts plated desserts
5.2 Plan ,prepare and 5.2 Plan ,prepare and
present dessert buffet present dessert buffet
selection or plating selection or plating
5.3 Store and package 5.3 Store and package
desserts desserts
Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.
Form No. 1.4: Training Needs
Training Needs Module Title/Module of

Instruction
(Learning Outcomes)
1. Present and served plated
desserts
2. Plan ,prepare and present dessert Presenting desserts
buffet selection or plating
3.Store and package desserts

NTTA Page __ of __
Developed by:
Revision # 01
SESSION PLAN
Sector : TOURISM
Qualification Title : BREAD AND PASTRY PRODUCTION NC II
Unit of Competency : PRESENT DESSERTS
Module Title : PRESENTING DESSERTS
Learning Outcomes:
LO1. Present and serve plated desserts
LO2. Plan, prepare and present dessert buffet selection or plating
LO3. Store and package desserts
A. INTRODUCTION
This unit covers the knowledge and skills in presenting the various and specialized techniques of desserts presentation
required by bakers and pastry cooks (patissiers) in commercial food production environments and hospitality
establishments.
B. LEARNING ACTIVITIES
LO 1: Present and served plated desserts
Learning Content Methods Presentation Practice Feedback Resources Time
The Dessert in the Discuss The facilitator will The trainees will The trainees 20 mins
Menu discuss participate fully CBLM/
Information Sheet actively during understand (Information
on 5.1-1 “The the oral the discussion sheet, self
Dessert in the discussion on and answer check and
Menu” Information correctly all answer key
Sheet 5.1-1 “The the given
Dessert in the questions on
Menu” 5.1-1 “The
Dessert in the
Menu”
Power Point The facilitator will The trainee will The trainee 20 mins
Presentation present watch attentively will Laptop ,
slide/video on the presented understand LCD, power
presentation on slide and follow the point
Information Sheet presentation on slide
5.1-1 “The Dessert Information presentation
in the Menu” Sheet 5.1-1 “The and they
Dessert in the should answer
Menu” correctly all
the questions
asked by the
facilitator.
Plan Dessert and Lecture The facilitator will The trainees will The trainees CBLM/ 20 mins
Display discuss participate fully (Information
Information Sheet actively during understand sheet, self
on 5.1-2 “Plan the oral the discussion check and
Dessert and discussion on and answer answer key
Display” Information correctly all
Sheet 5.1-2 on the given
“Plan Dessert questions on
and Display” 5.1-2 “Plan
Dessert and
Display”
Demonstration The facilitator will Trainees will The facilitator Equipments: 3hr
demonstrate perform task will evaluate 1.Commercial
sheet 5.1-2 “Plan performance of mixers and
Dessert and trainees using attachments
Display” Performance 2.Scales and
Checklist no. Measuring
5.1-2 Devices
3.Piping bags
and
attachment
4.Whisks,
beaters,
spatulas
5.Cutting
implements
for nuts and
fruits,
graters
6.Oven Cake
and sponge
tins and
moulds
7.Wooden
spoons
8.Bowl cutters
LO 2: Plan, prepare and present dessert buffet selection and plating

Plan and prepare Self-study The facilitator will The trainees will The trainees CBLM/ 20 mins
buffet services discuss participate fully (Information
on 5.2-1 “Plan and the oral the discussion check and
Prepare Buffet discussion on and answer answer key
Services Information correctly all
Sheet on “Plan the given
and Prepare questions on
Buffet Services” 5.2-1 “Plan
and Prepare
Buffet
Services”
Demonstration The facilitator will Trainees will The facilitator Equipments: 2hrs
demonstrate perform task will evaluate 1.Measuring
sheet 5.2-1 “Plan performance of Devices
and Prepare trainees using 2.China ware
Buffet Services” Performance 3.Decorating
Checklist no. materials
5.2-1 4.Packaging
materials
Prepare and arrange The facilitator will The trainees will The trainees CBLM/ 20 mins
variety of desserts Self-study discuss participate fully (Information
on 5.2-2 “Prepare the oral the discussion check and
and Arrange discussion on and answer answer key
Variety of Information correctly all
Desserts” Sheet 5.2-2 the given
“Prepare and questions on
Arrange Variety 5.2-1 “Prepare
of Desserts” and Arrange
Variety of
Desserts”
demonstrate perform task will evaluate  Measuring
sheet 5.2-2 performance of Devices
trainees using  China ware
Performance  Decorating
Checklist no. materials
5.2-2  Packaging
materials
LO 3: Store and package desserts
Store the dessert Discuss The facilitator will The trainees will The trainees CBLM/ 20 mins
discuss participate fully (Information
on 5.3-1 “Store the oral the discussion check and
the Dessert” discussion on and answer answer key
Information correctly all
Sheet 5.3-1 the given
“Store the questions on
Dessert” 5.3-1 “Store
the Dessert”
demonstrate perform task will evaluate 1.Packaging
sheet 5.3-1 performance of materials
trainees using 2.Thermometer
Performance 3.Display
Checklist no. cabinets
5.3-1 4.Temperature
5.controlled
cabinets
6.Refrigerator
7.Chillers
8.Freezers
9.China ware
Package the dessert Self-study The facilitator will The trainees will The trainees CBLM/ 20 mins
discuss participate fully (Information
on 5.3-2 “Package the oral the discussion check and
the Dessert” discussion on and answer answer key
Information correctly all
Sheet 5.3-2 the given
“Package the questions on
Dessert” 5.3-2 “Package
the Dessert”
Demonstration The facilitator will Trainees will The trainee Equipments: 1hrs
demonstrate task perform task will evaluate 1.Packaging
sheet 5.3-2” sheet 5.3-2 his materials
Package the performance 2.Thermometer
dessert” using 3.Display
Performance cabinets
Checklist no. 4.Temperature
5.3-2 5.controlled
cabinets
6.Refrigerator
7.Chillers
8.Freezers
9.China ware
C. ASSESSMENT PLAN
Written Test
1. Interview/Oral Questioning
The trainee will answer the given questions on the competency
2. The trainee will answer test compound of:

True or False
Multiple Choice
Matching type
Hands On/Demonstration with Oral Questioning
Demonstration
The trainee will perform activities on Present Desserts

D. TEACHER’S SELF-REFLECTION OF THE SESSION
Prepared by:
JOYCE G. VENURA
PARTS OF A COMPETENCY-BASED LEARNING MATERIAL
References/Further Reading
Performance Criteria Checklist

Operation/Task/Job Sheet
Self Check Answer Key
Self Check
Information Sheet
Learning Experiences
Learning Outcome Summary
Module
Module Content
Content
Module
List of Competencies
Content
Module Content
BREAD ANDModule
PASTRYContent
PRODUCTION NC II
In our efforts to standardize CBLM,

the above parts are recommended for
use in Competency Based Training
(CBT) in Technical Education and
Skills Development Authority (TESDA)
Technology Institutions. The next
sections will show you the
components and features of each part.

February 2020
Developed by: NTTA Page __ of __
Revision # 01
(Bread and Pastry Production NC II)
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
PREPARE AND Preparing and

1. PRODUCE BAKERY producing bakery TRS741379
PRODUCTS products

2. PRODUCE PASTRY producing pastry TRS741380
PRODUCTS products

3. PRESENT GATEAUX, TRS741342
presenting gateaux,
TORTES AND CAKES tortes and cakes
PREPARE AND
Preparing and TRS741344
4. DISPLAY PETITS
displaying petits fours
FOURS
5. PRESENT DESSERTS TRS741343

Presenting desserts

February 2020
Revision # 01
MODULE CONTENT
UNIT OF COMPETENCY: PRESENT DESSERTS
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
NOMINAL DURATION: 10hours
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Present and serve plated desserts
2. Plan, prepare and present buffet selection or plating
3. Store and package desserts

February 2020
Revision # 01
LO1. PREPARE OTHER TYPES OF DESSERTS
ASSESSMENT CRITERIA:
1. Ingredients are selected, measured and weighed according to recipe

requirements, enterprise and customer preferences.
2. Required temperature is selected to prepare products in
accordance with the desired characteristics, standard recipe
specifications and enterprise practices.
3. Desserts are prepared according to recipe specifications and
desired product characteristics
4. Appropriate equipment are used according to required pastry and
bakery products and standard operating procedures
CONTENTS:
 Varieties and characteristics of specialized cakes, both classical

and contemporary and other types of desserts
 Commodity knowledge, including quality indicators of specialized
cakes and other types of desserts
 Culinary terms related to specialized cakes and other types of
desserts
 Portion control and yield
 Standard recipe specifications of specialized cakes and other types
of desserts
 Standard Operating Procedures in preparing other types of
desserts
CONDITIONS:
Students/trainees must be provided with the following:
 Commercial mixers and attachments

 Scales and Measuring Devices
 Piping bags and attachment
 Whisks, beaters, spatulas
 Cutting implements for nuts and fruits, graters
 Oven
 Cake and sponge tins and moulds
 Wooden spoons
 Bowl cutters

February 2020
Revision # 01
METHODOLOGIES:
 Lecture/discussion
 Demonstration/application
 Oral presentation
ASSESSMENT METHODS:
 Oral-recitation
 Written examination
 Observation
 Demonstration

February 2020
Revision # 01
Learning Experiences
Learning Outcome 1
(Present and serve plated desserts)
Learning Activities Special Instructions

Read the Information Sheet 5.1-1  After reading, the learner is
“The Dessert in the Menu” encouraged to answer Self-Check
5.1-1.
 Compare Self-Check 5.1-1 to Answer
Answer Self-Check 5.1-1 “The
Key 5.1-1.
Dessert in the Menu”
Read the Information Sheet 5.1-2  After reading, the learner is
“Plan Dessert and Display” encouraged to answer Self-Check
5.1-2.
 Compare Self-Check 5.1-2 to Answer
Answer Self-Check 5.1-2 “Plan
Key 5.1-2. If you are competently
Dessert and Display”
passed, Perform Task Sheet 5.1-2.
 Compare Performance Criteria to
Perform Task Sheet 5.1-2 “Plan Performance Criteria Checklist.
Dessert and Display”
 Let the trainer evaluate your work.
 If you passed competently on the
Task Sheet 5.1-2, proceed to
Information Sheet 5.2-1.
INTRODUCTION
February 2020
Revision # 01
(The Dessert in the Menu)
All good food affords pleasure; desserts are devised for pleasure alone.
At the end of the meal, when appetites are largely satisfied, the dessert
restores the palate and hints at sensuous luxury. It provides a vital
structure and balance to a restaurant’s menu.
Presentation of dessert is very important, first impression

February 2020
Revision # 01
Information Sheet 5.1-1
(Plan Dessert and Display)
1. Plan dessert display appropriate to location, facilities and

equipment
What is required on the dessert display?

It is nice to expect certain desserts to be available for display but the
dessert display is restricted by the facilities that are available.
Plan a dessert display appropriate to location.
 Is it to be in fully equipped commercial kitchen in a five star
location?
 Is it to be in a tranquil picnic spot by the river 25 kilometers from
the place of production?
If there is no electricity then the possibly of having ice cream is now
greatly diminished and chilled cream cakes and desserts will not be on
the menu.
Facilities
 Electricity
 Working space
 Ability of the staff on the kitchen
 Quality of the equipment that is given to work with
 Preparation of the product can be conducted elsewhere
All these possibilities need to be considered when planning the dessert
display.
This is of no concern to the public. This is to concern of the catering
business owner, the chef and the requirements of the customers.
With possibilities being considered then comes the opportunity to
produce whatever the customer desires.

February 2020
Revision # 01
Self- Check ______
(Type of Test) : (Instruction)

February 2020
Revision # 01
ANSWER KEY ____
1.
2.
3.
4.

February 2020
Revision # 01
TASK SHEET 5.1-1
Title: WORK PROJECT
Performance Objective:
Supplies/Materials :
Equipment : NONE
Steps/Procedure:
1. Recipe for each dessert
2. Yield expected from each recipe
3. Portion size
4. Cost of portion size
Assessment Method:
Use the Performance Criteria Checklist

February 2020
Revision # 01
Performance Criteria Checklist 5.1-1
CRITERIA
YES NO
Did you….
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.

February 2020
Revision # 01
JOB SHEET _____
Title:
Performance Objective: Given (condition), ,you should be able to

(performance) following (standard).
Supplies/Materials :
Equipment :
Steps/Procedure:
1.
2.
3.
4.
Assessment Method:

February 2020
Revision # 01
Performance Criteria Checklist 5.2-1
CRITERIA
YES NO
Did you….
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.

February 2020
Revision # 01
Evidence Plan
Competency
standard:
Unit of
competency:
Ways in which evidence will be collected:
Demonstration & Questioning

Observation & Questioning
[tick the column]
Third party Report
Portfolio
Written
The evidence must show that the trainee…













NOTE: *Critical aspects of competency

February 2020
Revision # 01
TABLE OF SPECIFICATION
# of
Objectives/Content
Knowledge Comprehension Application items/
area/Topics
% of test
TOTAL

February 2020
Revision # 01
Performance Test
Specific Instruction for the Candidate
Qualification
Unit of Competency
General Instruction:
Specific Instruction:

February 2020
Revision # 01
QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge respon
se
Extension/Reflection Questions Yes No
1.  
2.  
3.  
4.  
Safety Questions
5.  
6.  
7.  
8.  
Contingency Questions
9.  
10.  
11.  
12.  
Job Role/Environment Questions  
13.  
14.  
15.  
16.  
Rules and Regulations  
17.  
18.  
19.  
20.  
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory

February 2020
Revision # 01
Templates for Inventory of Training Resources
Resources for presenting instruction
 Print Resources As per TR As per Remarks
Inventory
 Non Print Resources As per TR As per Remarks

Inventory
Resources for Skills practice of Competency #1

______________________________
 Supplies and Materials As per TR As per Remarks
Inventory
 Tools As per TR As per Remarks

Inventory
 Equipment As per TR As per Remarks

Inventory
Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.

February 2020
Revision # 01
February 2020
Revision # 01

PTS

Uploaded by

Copyright:

Available Formats

PTS

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

PTS

Uploaded by

Copyright:

Available Formats

Templates

Qualification Title: BREAD AND PASTRY PRODUCTION NC II

Unit of Competency: PRESENT DESSERTS

Module Title: PRESENTING DESSERTS

Technical Education & Skills Development Authority

BREAD AND Date Developed: Document No.

Language, literacy Average grade in: Average grade in:

Cultural and Ethnicity/culture:

Education & Highest Educational Attainment:

Date Developed: Document No. NTTA-TM1-07

Previous List down trainings related to TM

Special courses Other courses related to TM

Learning styles a. Visual - The visual learner takes mental

tapping their fingers on the desks. They are

Date Developed: Document No. NTTA-TM1-07

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

Date Developed: Document No. NTTA-TM1-07

Date Developed: Document No. NTTA-TM1-07

Form 1.2: Evidence of Current Competencies acquired related to

Date Developed: Document No. NTTA-TM1-07

From the accomplished Self-Assessment Check (Form 1.1) and the

Form 1.3 Summaries of Current Competencies Versus Required

Required Units of Current Training

Form No. 1.4: Training Needs

Training Needs Module Title/Module of

Date Developed: Document No. NTTA-TM1-07

LO 2: Plan, prepare and present dessert buffet selection and plating

LO 3: Store and package desserts

2. The trainee will answer test compound of:

The trainee will perform activities on Present Desserts

Performance Criteria Checklist

Self Check Answer Key

Learning Outcome Summary

In our efforts to standardize CBLM,

Date Developed: Document No. NTTA-TM1-07

No. Unit of Competency Module Title Code

PREPARE AND Preparing and

PREPARE AND Preparing and

PREPARE AND Preparing and

5. PRESENT DESSERTS TRS741343

Date Developed: Document No. NTTA-TM1-07

UNIT OF COMPETENCY: PRESENT DESSERTS

MODULE TITLE : PRESENTING DESSERTS

MODULE DESCRIPTOR : This module deals with knowledge, skills and

NOMINAL DURATION: 10hours

Date Developed: Document No. NTTA-TM1-07

1. Ingredients are selected, measured and weighed according to recipe

 Varieties and characteristics of specialized cakes, both classical

Students/trainees must be provided with the following:

 Commercial mixers and attachments

Date Developed: Document No. NTTA-TM1-07

Date Developed: Document No. NTTA-TM1-07

Learning Activities Special Instructions

Presentation of dessert is very important, first impression

Date Developed: Document No. NTTA-TM1-07

1. Plan dessert display appropriate to location, facilities and

What is required on the dessert display?

Date Developed: Document No. NTTA-TM1-07

(Type of Test) : (Instruction)