CURRICULUM

POLO On-site Training for OFWs

Cake Making (COC 3)

Leading to
Bread and Pastry Production NC II
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY (TESDA)
East Service Road, South Expressway, Taguig City, Metro Manila, Philippines
 CURRICULUM DESIGN FOR

CAKE MAKING LEADING TO BREAD AND PASTRY PRODUCTION NC II (TRSBPP209)

CAKE MAKING (COC3)

The COC 3 consists of competencies that a person must achieve to prepare, decorate, present and store
gateaux, tortes and cakes.

A person who has achieved this Cluster of Competencies is competent in Bread and Pastry Production and
shall be awarded a Certificate of Competency in Bread and Pastry Production NC II. The Units of Competency
comprising this Cluster include the following:

TRS741342 Prepare and present gateaux, tortes and cakes

TRS741343 Present desserts

A person who has achieved this COC is competent to be employed as:

 Commis - Pastry

Individuals aspiring to be awarded the qualification of BREAD AND PASTRY PRODUCTION NC II must
acquire the remaining Certificate of Competencies as follows:

COC 1: Bread Making

TRS741379 Prepare and produce bakery products

TRS741343 Present desserts

COC 2: Pastry Making

TRS741380 Prepare and produce pastry products

TRS741343 Present desserts

COC 4: Petits Fours Making

TRS741344 Prepare and display petits fours

TRS741343 Present desserts

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ENHANCED COURSE DESIGN

Enhanced Course Outline

*Nominal
Duration
based on TESDA Training Regulations for Suggested
CERTIFICATION
Bread and Pastry Production NC II Training Methods
(TRSBPP209)
Prepare and present gateaux, tortes and 25  Lecture/ COC 2: Cake Making
cakes (TRS741342) hours Discussion  Prepare and present
LO1. Prepare sponge and cakes  Demonstration gateaux, tortes and
LO2. Prepare and use fillings  Hands-On cakes
LO3. Decorate cakes  Video Presentation  Present desserts
LO4. Present cakes
LO5. Store cakes
Present desserts (TRS741343) 20  Lecture
LO1. Prepare other types of dessert hours  Group discussion
LO2. Plan, prepare and conduct a dessert  Demonstration
trolley presentation  Sell-paced
LO3. Store and package desserts
45
Total
hours
* Nominal Duration: is the suggested duration of the training which approximates the time that an average learner can acquire the
Competency.

TRAINING DELIVERY

The delivery of training should adhere to the design of the curriculum. Delivery should be guided by the
principles of competency-based training.
a) Course outline is based on competency standards/training regulations;
b) Training delivery is learner-centered and should accommodate individualized and self-paced learning
strategies;
c) Training can be done on an actual workplace setting or on a simulated workplace;
d) Assessment is based in the collection of evidence of the performance of work;
e) Assessment of competency takes the trainee’s knowledge and attitude into account but requires
evidence of actual performance of the competency as the primary source of evidence;
f) Training program allows for recognition of prior learning (RPL) or current competencies; and
g) Training completion is based on satisfactory performance of all specified competencies indicated in the
progress chart.

TRAINEE ENTRY REQUIREMENTS

Trainees or students should possess the following requirements:

• Can communicate in Basic English either oral or written; and
• Can perform basic mathematical computation.

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LIST OF TOOLS, EQUIPMENT AND MATERIALS FOR BREAD AND PASTRY PRODUCTION
Recommended list of tools, equipment and materials are as follows:

Quantity Unit Description

1 Pc Spatula, rubber
1 Pc Spatula, s/s
1 Pc Sifter
1 Pc Rolling Pin
1 Pc Pastry Cutter
1 Set Measuring Cups (set)
1 Set Measuring Spoons (set)
1 pc Piping bag
3 Pc Baking Pan (assorted shape)
1 set Decorating Tip (set)
1 pc Turn Table
1 pc Wire Whisk
1 pc scraper
1 pc Muffin pan
3 pcs Mixing bowl
2 pcs Sheet pan
1 Pc knife
1 pc Chopping board
1 pc Pastry brush
1 pc Wooden spoon
1 Doz. Tart molder
1 pc Pie plate
1 pc grater
1 pc Sauce pan

Recommended list of equipment (1 equipment to 4 trainees)

 Mixer with paddle
 Oven
 Weighing scale

List of resources, supplies and materials

Soap Paper towels

Sponge Styro bowl with cover (2 cup capacity, 1 cup capacity)
Detergent 12” plate
Hand soap Cling wrap
Scourging pad Sheet Pan
Sanitizing agent Grease Paper
Utility bowls rag
Parchment paper
Baking ingredients PPE

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TRAINING FACILITIES
Based on a class intake of 25 students/trainees and may vary depending on the number of students/trainee.

Space Requirement Size in Meters Area in Sq. Meters Total Area in Sq.
Meters
Lecture/Demo Area 8x5m 40 sq. m. 40 sq. m.
Student/trainee working
1x1m 1 sq. m. 25 sq. m.
space
Laboratory 8 x 5 sq. m. 40 sq. m. 40 sq. m.
Learning Resource Center 3 x 5 sq. m. 15 sq. m. 15 sq. m.
Facilities/Equipment/Circulati
36 sq. m.
on Area
Total Workshop Area : 156 sq. m.

TRAINER’S QUALIFICATIONS

Trainers shall be required to be certified to the National Certificate for which qualification they will train.
TESDA shall provide an online training on Plan Training Session and Facilitate Learning Sessions to the
potential trainers.1
Minimum requirements:
 Holder of a National Certificate in the Qualification s/he will teach; and
 Has completed the following units of Trainer’s Methodology Level I:
i. Plan Training Sessions;
 Identifying learner’s training requirements
 Prepare session plan
 Prepare instructional materials
 Prepare assessment instruments (Institutional)
 Organize learning and teaching resources ;and
ii. Facilitate Learning Sessions
 Prepare training facilities /resources
 Conduct pre-assessment
 Facilitate training session
 Conduct competency assessment
 Review delivery of training session

MEASUREMENT OF ACHIEVEMENT OF COMPETENCY

 Practical demonstration with oral questioning

RECOMMENDATIONS FOR ASSESSMENT AND CERTIFICATION

1. Prior to competency assessment, please accomplish the Self-Assessment Guide (SAG) to determine
readiness for assessment.
2. Submit accomplished SAG to POLO staff in-charge for advice.

1
(The training modules corresponding to the above units of Trainer’s Methodology can be accessed through the
TESDA-NITESD website.)

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 COMPETENCY-BASED
CURRICULUM
COC 3
Cake Making

Leading to BREAD AND PASTRY PRODUCTION

NC II
TRS741342 Prepare and present gateaux, tortes and cakes
TRS741343 Present desserts

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MODULE TITLE : PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES

UNIT CODE : TRS741342

MODULE DESCRIPTOR : The module covers the knowledge, skills and attitude 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.

NOMINAL DURATION : 25 hours

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to:

LO1. Prepare sponge and cakes

LO2. Prepare and use fillings

LO3. Decorate cakes

LO4. Present cakes

LO5. Store cakes

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LO1. PREPARE SPONGE CAKES

ASSESSMENT CRITERIA:

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

enterprise practices and customer practices
2. Required oven temperature is selected to bake goods in accordance with desired
characteristics, standard recipe specifications and enterprise practices
3. Sponges and cakes are prepared according to recipe specifications, techniques and
conditions and desired product characteristics
4. Appropriate equipment are used according to required pastry and bakery products and
standard operating procedures
5. Sponges and cakes are cooled according to established standards and procedures

CONTENTS:

 Culinary terms related to sponge and cakes

 Main ingredients used for variety of sponge and cakes
 Specific temperature used for different types of sponge and cakes
 Classification of the different types of sponge and cakes
 Mixing methods used for variety of sponge and cakes
 Cooling temperature of sponge and cakes
 Required equipment and materials for sponge and cakes
 Recipe specifications, techniques and conditions and desired product characteristics
 OHS

CONDITIONS:

Students/trainees must be provided with the following:

 Personal Protective equipment

 Bake ware
 Small hand tools
 Large equipment

METHODOLOGIES:

 Lecture/discussion
 Demonstration/application
 Actual presentation

ASSESSMENT METHODS:

 Oral questioning
 Written examination
 Direct Observation
 Demonstration

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LO2. PREPARE AND USE FILLINGS

ASSESSMENT CRITERIA:

1. Fillings are identified according to what specific cake it is appropriate

2. Filling are prepared and selected in accordance with required consistency and
appropriate flavors
3. Slice or layer sponge and cakes are filled and assembled according to standard recipe
specifications, enterprise practice and customer preference
4. Coatings and sidings are selected according to the product characteristics and required
recipe specifications

CONTENTS:

 Identification of fillings appropriate in a specific cakes

 Identification of the required consistency and appropriate flavor of fillings
 Filling and assembling cakes according to the standard recipe specifications
 Classification of coatings and sidings based on the required recipe specifications and
product characteristics

CONDITIONS:

Students/trainees must be provided with the following:

 Personal Protective Equipment

 Spatulas, wooden spoons
 Whisks, beaters
 Graters, cutting implements
 Scales, measures
 Piping bags and 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

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 METHODOLOGIES:

 Lecture/discussion
 Demonstration/application
 Actual presentation

ASSESSMENT METHODS:

 Oral questioning
 Written examination
 Direct observation
 Demonstration

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LO3. DECORATE CAKES

ASSESSMENT CRITERIA:

1. Sponge and cakes are decorated suited to the product and occasion and in the
accordance with standard recipes and enterprise practices
2. Suitable icings and decorations are used according to standard recipes and/or enterprise
standards and customer preferences

CONTENTS:

 Identification of specific decorations appropriate for sponge and cakes

 Identification of standard recipes of icings and decorations for sponge and cakes

CONDITIONS:

Students/trainees must be provided with the following:

 Decorative tools:
 Spatula
 Parchment paper
 Piping bag
 Pastry brush
 Pastry bag
 Turntable
 Serrated knife
 Grater
 Glazes, jellies, chocolates, fresh and preserved/crystallized fruits, fruit purees, nuts,
colored/flavored sugar, fondants , butter cream, boiled icings

METHODOLOGIES:

 Lecture/Discussion
 Demonstration/Application
 Oral Presentation

ASSESSMENT METHODS:

 Oral questioning
 Written examination
 Observation
 Demonstration

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LO4. PRESENT CAKES

ASSESSMENT CRITERIA:

1. Sponge and cakes are presented on accordance with customers’ expectations and
established standards and procedures
2. Equipment are selected and used in accordance with service requirements
3. Product freshness, appearances and eating qualities are maintained in accordance with
the established standards and procedures
4. Cakes are marked or cut portion-controlled to minimize wastage and in accordance with
the enterprise specifications and customer preferences

CONTENTS:

 Selection and usage of equipment in accordance with service requirements

 Identification of the product freshness, appearance, characteristics of prepared cakes
 Cutting portion-controlled to minimize the wastage of cake

CONDITIONS:

Students/trainees must be provided with the following:

 Stands
 Packaging materials
 Decorative materials and equipment
 CD’s, VHS
 Hand-outs

METHODOLOGIES:

 Lecture/discussion
 Demonstration/application
 Oral presentation

ASSESSMENT METHODS:

 Oral questioning
 Written examination
 Observation
 Demonstration (Projects)

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LO5. STORE CAKES

ASSESSMENT CRITERIA:

1. Cakes are stored in accordance with establishment’s standards and procedures

2. Storage methods are identified in accordance with a product specifications and
established standards and procedures

CONTENTS:

 Standards and procedures of storing cake products

 Storage methods for cakes
 OHS

CONDITIONS:

Students/trainees must be provided with the following:

 Cutting materials
 Packaging materials
 Refrigerator
 Airtight containers
 Display cabinets or temperature controlled cabinets
 CD’s, VHS
 Hand-outs

METHODOLOGIES:

 Lecture/discussion
 Demonstration/application
 Oral presentation

ASSESSMENT METHODS:

 Oral questioning
 Written examination
 Observation
 Demonstration

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MODULE TITLE : PRESENTING DESSERTS

UNIT CODE : TRS741343

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 : 20 hours

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to:

LO1. Prepare other types of desserts

LO2. Plan, prepare and conduct a dessert trolley presentation

LO3. Store and package desserts

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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 and 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

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 METHODOLOGIES:

 Lecture/discussion
 Demonstration/application
 Oral presentation

ASSESSMENT METHODS:

 Oral-recitation
 Written examination
 Observation
 Demonstration

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LO2. PLAN, PREPARE AND CONDUCTS A DESSERT TROLLEY PRESENTATION

ASSESSMENT CRITERIA:

1. Dessert trolley services are planned and utilized according to available facilities
equipment and customer/enterprise requirements.
2. Variety of desserts are prepared and arranged in accordance with enterprise standards
and procedure.

CONTENTS:

 Planning, preparing and presenting trolley services

 Arranging and preparing variety of desserts
 OHS

CONDITIONS:

Students/trainees must be provided with the following:

 Measuring Devices
 China ware
 Decorating materials
 Packaging materials
 Trolley

METHODOLOGIES:

 Lecture/discussion
 Demonstration/application
 Oral presentation

ASSESSMENT METHODS:

 Oral-recitation
 Written examination
 Observation
 Demonstration

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LO3. STORE AND PACKAGE DESSERTS

ASSESSMENT CRITERIA:

1. Desserts are stored in accordance with the required temperature and customer’s
specifications
2. Desserts are packaged in accordance with established standards and procedures.

CONTENTS:

 Temperature range in storing desserts

 Packaging design techniques
 Standards and procedures in storing and packaging desserts
 OHS

CONDITIONS:

Students/trainees must be provided with the following:

 Packaging materials
 Thermometer
 Display cabinets including temperature controlled cabinets
 Refrigerator
 Chillers
 Freezers
 China ware

METHODOLOGIES:

 Lecture- discussion
 Demonstration
 Application
 Presentation

ASSESSMENT METHODS:

 Hands-on
 Direct observation
 Practical demonstration

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