MODULES OF INSTRUCTION

CORE COMPETENCIES

BREAD AND PASTRY PRODUCTION NC II

 Unit of Competency: PREPARE AND PRODUCE BAKERY PRODUCTS

PREPARING AND PRODUCING BAKERY

Module Title:
PRODUCTS
Module Descriptor: This unit deals with the knowledge and skills required
by bakers and pastry cooks (patissiers) to prepare and
produce a range of high-quality bakery products in
commercial food production environments and
hospitality establishments.

Nominal Duration: 25 hours

Summary of Learning Outcomes:

LO1. Prepare bakery products

LO2. Decorate and present bakery products
LO3. Store bakery products

Details of Learning Outcomes:

LO1. Prepare bakery products
Assessment Contents Conditions Methodologies Assessment
Criteria Methods
Required Culinary and The students/ Blended Interview
ingredients are technical terms learners must Learning
selected, related to bakery be provided Written
measured and products with the Distance/
weighed following: Modular Demonstration
according to Baking equipment with questioning
recipe or Personal
production Specific baking Protective Face to Face
requirements and ingredients and its equipment
established substitution Demonstration/
standards and application
Small hand
procedures Applied mathematical tools
operations Oral presentation
A variety of
Heavy duty
bakery products Types, kinds and
equipments
are prepared classification of
according bakery products
to standard Pans and pots
mixing Mixing
procedures/formu procedures/formulati Measuring
lation/ recipes on/recipes and equipment
and desired desired product
product characteristics of Set of knives
characteristics variety bakery
products Calculator
Appropriate
equipment are Baking techniques, CD’s, VHS
used according to appropriate
required bakery conditions and
Hand-outs
products and enterprise
standard requirements and
operating standards CBLM
procedures
Temperature ranges
Bakery products in baking bakery
are baked products
according to
techniques Occupational health
and appropriate and safety
conditions; and
enterprise
requirement and
standards

Required oven
temperature are
selected to bake
goods in
accordance with
the desired
characteristics,
standards recipe
specifications
and enterprise
practices

LO2. Decorate and present bakery products

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
A variety of Regular and special The students/ Blended Oral questioning
fillings and fillings and learners must Learning
coating/icing, coating/icing, glazes be provided Written
glazes and and decorations with the Distance/ examination
decorations for following: Modular
bakery products Decorative Observation
are techniques and
Spatula Demonstration
prepared rules for garnishing Face to Face
according to The tools and Parchment
standard Demonstration/
materials in paper
recipes, application
decorating, finishing
enterprise and presenting Piping bag
standards Oral presentation
and/or customer Standards and Pastry brush
preferences procedures in
decorating, finishing
and presenting Pastry bag
Bakery products
are filled and bakery products
Turntable
decorated, OHS
where required
and appropriate, Serrated knife
in accordance
with standard Grater
recipes and/or
enterprise Seeds and
standards and nuts, fresh
customer and
preferences preserved/crys
tallized fruits
Bakery items
are finished Ganache,
according to fondants,
desired flavored and
product colored sugar,
characteristics butter creams

Baked products Savory fillings,

are presented jellies and
according to glazes
established
standards and CBLM
procedures

LO3. Store bakery products

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
Bakery products Different kinds of The students/ Blended Oral questioning
are stored packaging materials learners must Learning
according to to be used be provided Written
established with the Distance/ examination
standards and Shelf-life of bakery following: Modular
procedures products Direct
observation
Packaging are Standards and
Storage area Face to Face
selected procedures in Demonstration
appropriate for the storing bakery
Demonstration/
preservation of products Packaging
Application
product freshness and labeling
and eating Standards and materials
procedures in Actual
characteristics
packaging bakery Bakery Presentation
products products
OHS Containers

Display
cabinet

Refrigerator

CBLM
 Unit of Competency:
PREPARE AND PRODUCE PASTRY PRODUCTS

PREPARING AND PRODUCING PASTRY

Module Title:
PRODUCTS
Module Descriptor: This unit deals with knowledge and skills required by
bakers and pastry cooks (patissiers) to prepare and
produce a range of high-quality pastry products in
commercial food production environments and
hospitality establishments.

Nominal Duration: 25 hours

Summary of Learning Outcomes:

LO1. Prepare pastry products

LO2. Decorate and present pastry products
LO3. Store pastry products

Details of Learning Outcomes:

LO1. Prepare pastry products
Assessment Contents Conditions Methodologies Assessment
Criteria Methods
Required ingredients Culinary and The students/ Blended Interview
are selected, technical terms learners must Learning
measured and related to pastry be provided Written
weighed according to products with the Distance/
recipe or production following: Modular Demonstration
requirements and Baking with questioning
established standards equipment
Personal
and Protective Face to Face
Ratio of
procedures ingredients Equipment
Demonstration/
required to
A variety of pastry application
produce a Commercial
products are balance formula mixers and
prepared according Oral presentation
attachments
to standard mixing Correct
procedures/formulati proportion Cutting
on/ recipes control, yields, implements
and desired product weights and sizes
characteristics for profitability
Appropriate Scales,
equipment are used Types, kinds and measures
according to classification of
required pastry pastry products Bowls
products and Mixing Ovens
standard operating procedures/formu
procedures lation/recipes and Molds, shapes
desired product and cutter
Pastry products are characteristics of
baked according to variety pastry Baking sheets
techniques products and containers
and appropriate
conditions; and Baking
techniques, Various
enterprise
appropriate shapes and
requirement and sizes of pans
standards conditions and
enterprise
Required oven requirements and Calculator
temperature are standards
selected to bake CD’s, VHS
Temperature Hand-outs
goods in accordance ranges in baking
with the desired pastry products
characteristics, CBLM
standards recipe Occupational
specifications and health and safety
enterprise
practices

LO2. Decorate and present pastry products

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
A variety of fillings Regular and The students/ Blended Oral questioning
and coating/icing, special fillings learners must Learning
glazes and and coating/icing, be provided Written
decorations for glazes and with the Distance/ examination
pastry products are decorations following: Modular
prepared according Direct
to standard Decorative observation
Commercial
recipes, techniques and Face to Face
mixers and Demonstration
enterprise rules for
attachments
standards and/or garnishing Lecture/
customer discussion
The tools and Cutting
preferences materials in implements
Demonstration/
decorating,
Pastry products application
finishing and Scales,
are filled and presenting measures Oral presentation
decorated, where
required and Standards and
appropriate, in Pastry brush
procedures in
accordance with decorating,
standard recipes finishing and pastry bag
and/or enterprise presenting pastry
standards products Bowls
and customer OHS
preferences ovens

Pastry products Baking sheets

are finished and containers
according to
desired product Seeds and
characteristics nuts, fresh
and
Baked pastry preserved/crys
products are tallized fruits
presented
according
Ganache,
to established
fondants,
standards and
flavored and
procedures
colored sugar,
butter creams
Savory fillings,
jellies and
glazes

Tuile

Flowers and
leaves, herbs,
biscuits

Chocolate
powder, icings

CBLM

LO3. Store pastry products

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
Pastry products Different kinds of The students/ Blended Oral questioning
are stored packaging learners must Learning
according to materials to be be provided Written
established used with the Distance/ examination
standards and following: Modular
procedures Shelf-life of pastry Direct
3.2 products observation
Storage area
Packaging are Packaging Face to Face
Standards and Demonstration
selected procedures in and labeling
appropriate for the materials Lecture/
storing pastry
preservation of discussion
products
product freshness Bakery
and eating Standards and Demonstration/
products
characteristics procedures in application
packaging pastry Containers
products Oral presentation
Display
OHS
cabinet

Refrigerator
CBLM
 Unit of Competency: PREPARE AND PRESENT GATEAUX, TORTES
AND CAKES

PREPARING AND PRESENTING GATEAUX,

Module Title:
TORTES AND CAKES
Module Descriptor: This unit deals with knowledge and skills required by
bakers and pastry cooks (patissiers) to prepare and
produce a range of high-quality pastry products in
commercial food production environments and
hospitality establishments.

Nominal Duration: 25 hours

Summary of Learning Outcomes:

LO1. Prepare sponge and cakes

LO2. Prepare and use fillings
LO3. Decorate cakes
LO4. Present cakes
LO5. Store cakes

Details of Learning Outcomes:

LO1. Prepare sponge and cakes
Assessment Contents Conditions Methodologies Assessment
Criteria Methods
Ingredients are Culinary terms The students/ Blended Interview
selected, related to sponge learners must Learning
measured and and cakes be provided Written
weighed according with the Distance/
to Main ingredients following: Modular Demonstration
recipe used for variety of with questioning
requirements, sponge and
Personal
enterprise cakes Face to Face
Protective
practices and Specific equipment
customer practices Demonstration/
temperature used
application
for different types Bake ware
Required oven of sponge and
temperature is Oral presentation
cakes Small hand
selected to bake
tools
goods in Classification of
accordance with the different types
desired Large
of sponge and
characteristics, equipment
cakes
standard recipe
specifications and Mixing methods CBLM
enterprise used for variety
practices of sponge and
cakes
Sponges and
cakes are prepared Cooling
according to recipe temperature of
specifications, sponge and
techniques and cakes
conditions and Required
desired product equipment and
characteristics materials for
sponge and
Appropriate cakes
equipment are
used according to Recipe
required pastry specifications,
and bakery techniques and
products and conditions and
standard operating desired product
procedures characteristics

Sponges and OHS

cakes are cooled
according to
established
standards and
procedures

LO2. Prepare and use fillings

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
Fillings are Identification of The students/ Blended Interview
prepared and fillings learners must Learning
selected in appropriate in a be provided Written
accordance with specific cakes with the Distance/
required following: Modular Demonstration
consistency and Identification of with questioning
appropriate flavors the required
Personal
consistency and Face to Face
Protective
Slice or layer appropriate flavor
Equipment
sponges and cakes of fillings Demonstration/
are filled and application
Filling and Spatulas,
assembled assembling wooden
according to Oral presentation
cakes according spoons
standard recipe to the standard
specifications, recipe Whisks,
enterprise practice
beaters
and customer specifications Graters,
preferences cutting
Classification of implements
Coatings and coatings and
sidings are sidings based on Scales,
selected according the required measures
to the product recipe
characteristics and specifications and
Piping bags
required recipe product
and
specifications characteristics
attachments

Cake and
sponge tins
and moulds

Commercial
mixers and
attachments

Ovens

Creams,

Mousse,
Custard
Fruits, fresh
and
crystallized,
fruit purees
Jams, nuts

CD’s, VHS

Hand-outs

CBLM

LO3. Decorate cakes

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
Sponges and Identification of The students/ Blended Interview
cakes are specific learners must Learning
decorated suited to decorations be provided Written
the product and appropriate for with the Distance/
occasion and in sponge and following: Modular Demonstration
accordance with cakes with questioning
standard recipes
and enterprise Identification of Decorative Face to Face
practices standard recipes tools:
of icings and Demonstration/
Suitable icings and decorations for Spatula application
decorations are sponge and
used according to cakes Parchment Oral presentation
standard paper
recipes and/or
enterprise Piping bag
standards and
customer
preferences Pastry brush

Pastry bag

Turntable

Serrated knife

Grater

Glazes, jellies,
chocolates,
fresh and
preserved/crys
tallized fruits,
fruit purees,
nuts,
colored/flavore
d sugar,
fondants ,
butter cream,
boiled icings

CBLM

LO4. Present cakes

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
Cakes are Selection and The students/ Blended Interview
presented on usage of learners must Learning
accordance with equipment in be provided Written
customer’s accordance with with the Distance/
expectations service following: Modular Demonstration
and established requirements with questioning
standards and Stands
procedures Identification of Face to Face
Packaging
Equipment are the product
selected and used freshness, materials Demonstration/
in accordance with appearance, application
service characteristics of Decorative
Requirements prepared cakes materials and Oral presentation
equipment
Product freshness, Cutting portion-
appearances and controlled to
CD’s, VHS
eating qualities are minimize the
maintained in wastage of cake
Hand-outs
accordance with
the established
standards and CBLM
procedures

Cakes are marked

or cut portion-
controlled to
minimize wastage
and in accordance
with enterprise
specifications and
customer
preferences

LO5. Store cakes

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
Cakes are stored in Standards and The students/ Blended Interview
accordance with procedures of learners must Learning
establishment’s storing cake be provided Written
standards products with the Distance/
and procedures following: Modular Demonstration
Storage methods with questioning
Storage methods are for cakes
Cutting
identified in materials Face to Face
OHS
accordance with
product Demonstration/
Packaging
specifications and application
materials
established standards
and procedures Oral presentation
Refrigerator

Airtight
containers

Display
cabinets or
temperature
controlled
cabinets

CD’s, VHS

Hand-outs

CBLM
 Unit of Competency: PREPARE AND DISPLAY PETITS FOURS
Module Title: PREPARE AND DISPLAY PETITS FOURS
Module Descriptor: This unit applies to the knowledge and skills required by
bakers and pastry cooks (patissiers) in commercial food
production environments and hospitality establishments.
It covers the production, display and service of a wide
range of petits fours including petits fours glaces,
marzipan-based petits fours and caramelized fruits and
nuts served as petits fours, to a level of high and
consistent quality.
Nominal Duration: 20 hours

Summary of Learning Outcomes:

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 petits fours

Details of Learning Outcomes:

LO1. Prepare iced petits fours
Assessment Contents Conditions Methodologies Assessment
Criteria Methods
Sponges and Characteristics of The students/ Blended Interview
bases are classical and learners must Learning
prepared, cut and contemporary be provided Written
assembled petits fours with the Distance/
according to following: Modular Demonstration
standard recipes Underlying with questioning
and enterprise principles in
Personal
requirements preparing petit Face to Face
Protective
and practices fours
equipment
Demonstration/
Types and kinds
Fillings are application
of sponge and Small hand
prepared with the bases tools
required flavors Oral presentation
and Different kinds of Measuring
Consistency fillings equipment
Fondant icing are Procedure in
brought in making fondant Set of knives
accordance with icing Rolling Pin
the required
temperature and Decorations and Decorative
established designs cutters
standards and OHS
procedures Molder
Decorations are Pots and pans
designed and used
in accordance with
establishment CD’s, VHS
standards and
procedures Hand-outs

CBLM

LO2. Prepare fresh petits fours

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
A selection of small Kinds of small The students/ Blended Interview
choux paste choux paste learners must Learning
shapes are baked be provided Written
and Types of sweet with the Distance/
decorated in paste and fillings following: Modular Demonstration
accordance with with questioning
Different
established garnishes, glazes
standards and Personal Face to Face
and finishes
procedures Protective
Standards and equipment Demonstration/
Baked sweet paste operating application
are prepared and procedures in Small hand
blended in preparing fresh Oral presentation
tools
accordance petits fours
with establishment
OHS Measuring
standards and
equipment
procedures

Fillings are Bake wares

prepared and used
the required flavors Pot and pans
and correct
Consistency Molder (tart)

Garnishes, glazes Pastry brusher

and finished are
used in Piping tube
accordance with
established
Pastry bag
standards and Set of knives
procedures
Decorative
cutters

CD’s, VHS

Hand-outs

CBLM

LO3. Prepare marzipan petits fours

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
Quality marzipan is Flavor and shape The students/ Blended Interview
flavored and specifications and learners must Learning
shaped to produce enterprise be provided Written
mini-sized standards of with the Distance/
fruits in quality marzipan following: Modular Demonstration
accordance with with questioning
enterprise and Standards and
Personal
client requirements operating Face to Face
Protective
procedures in
equipment
Marzipan fruits are coating marzipan Demonstration/
coated to preserve fruits application
Small hand
desired eating OHS tools
characteristics and Oral presentation
softened with egg
Heavy duty
whites, piped into
equipments
shapes and
sealed/browned
with applied heat, Pans and pots
according to Measuring
enterprise practice equipment

Piping tube

Set of knives

Molder

Rolling Pin

Decorative
cutters

CD’s, VHS
 Hand-outs

CBLM

LO4. Prepare caramelized petits fours

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
Fresh fruits/fruit Specifications of The students/ Blended Interview
segments are selected fresh fruits learners must Learning
and coated with pale needed to be provided Written
amber-colored caramel caramelized with the Distance/
or glazed or any
following: Modular Demonstration
coating specified by Specifications of with questioning
the enterprise dried fruits
Personal
needed. Face to Face
Sandwich dried fruits Protective
or nuts are filled with Kinds of sugar to equipment
flavored marzipan Demonstration/
caramelized
and coated with pale application
Small hand
amber-colored caramel
tools
according to Oral presentation
specifications and
enterprise standards Heavy duty
equipments

Pans and pots

Measuring
equipment

Set of knives

CD’s, VHS

Hand-outs

CBLM

LO5. Display petits fours

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
Appropriate Kinds and uses The students/ Blended Interview
receptacles are of receptacles for learners must Learning
selected and petits fours be provided Written
prepared for petits with the Distance/
Fours Tips on how to following: Modular Demonstration
Petits fours are display petit fours with questioning
displayed Standards and Personal
creatively to procedures in Protective
enhance customer displaying petits equipment Face to Face
appeal fours
Small hand Demonstration/
OHS tools application

Display stands Oral presentation

/ flat forms
Lecture/
discussion
Set of knives

Decorative
cutters

CD’s, VHS

Hand-outs

CBLM

LO6. Store petits fours

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
Petits fours are Tips on storing The students/ Blended Interview
stored in proper petits fours learners must Learning
temperatures and be provided Written
conditions Temperature with the Distance/
to maintain requirements in following: Modular Demonstration
maximum eating storing petits with questioning
qualities, appearance fours
Personal
and Protective Face to Face
Standards and
freshness procedures in equipment
Demonstration/
storing and
Petits fours are application
packaging petits Display
packaged in fours cabinets or
accordance with Oral presentation
temperature
established OHS controlled
standards and Lecture/
cabinets
procedures discussion
Refrigerator

Packaging
materials

CD’s, VHS
Hand-outs

CBLM
 Unit of Competency: PRESENT DESSERTS
Module Title: PRESENTING DESSERTS
Module Descriptor: 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.

Nominal Duration: 10 hours

Summary of Learning Outcomes:

LO1. Present and serve plated desserts

LO2. Plan, prepare and present dessert buffet selection or plating
LO3. Store and package desserts

Details of Learning Outcomes:

LO1. Present and serve plated desserts
Assessment Contents Conditions Methodologies Assessment
Criteria Methods
Desserts are Varieties and The students/ Blended Interview
portioned and characteristics of learners must Learning
presented specialized be provided Written
according cakes, both with the Distance/
to product items, classical and following: Modular Demonstration
occasion and contemporary with questioning
enterprise and other types of Commercial
standards and desserts mixers and Face to Face
procedures attachments
Commodity Demonstration/
Desserts are knowledge, application
including quality Scales and
plated and Measuring
decorated in indicators of Oral presentation
specialized cakes Devices
accordance with
enterprise and other types of
desserts Piping bags
standards and
and
procedures Culinary terms attachment
related to
specialized cakes Whisks,
and other types of beaters,
desserts
Portion control spatulas
and yield
Cutting
 Standard recipe implements for
specifications of nuts and fruits,
specialized cakes
and other types of graters
desserts
Standard Oven
Operating
Procedures in Cake and
preparing other
types of desserts sponge tins
and moulds

Wooden
spoons

Bowl cutters

CBLM

LO2. Plan, prepare and present dessert buffet selection or plating

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
2.1 Dessert buffet Planning, The students/ Blended Interview
services are preparing and learners must Learning
planned and presenting buffet be provided Written
utilized services with the Distance/
according to following: Modular Demonstration
available facilities, Arranging and with questioning
equipment and preparing variety
Measuring Oral-recitation
customer/ of desserts Face to Face
Devices
enterprise OHS
requirements Demonstration/
China ware
2.2 Variety of application
desserts are
Decorating Oral presentation
prepared and
materials
arranged in
accordance with
enterprise Packaging
standards and materials
procedures
Buffet Table

CBLM

LO3. Store and package desserts

 Assessment Contents Conditions Methodologies Assessment
Criteria Methods
Desserts are Temperature The students/ Blended Interview
stored in range in storing learners must Learning
accordance with desserts be provided Written
the with the Distance/
required Packaging design following: Modular Demonstration
temperature and techniques with questioning
customer’s Standards and Packaging Oral-recitation
specifications. materials Face to Face
procedures in
storing and
Desserts are Demonstration/
packaging Thermometer
packaged in application
desserts
accordance with
Display Oral presentation
established OHS cabinets
standards and
including
procedures
temperature
controlled
cabinets

Refrigerator

Chillers

Freezers

China ware

CBLM