Scribd
Upload
168 views4 pages

Module of Instruction Form

This 20-hour module teaches students the skills needed to prepare, decorate, present, and store pastry products. It includes three learning outcomes: 1) preparing pastry products by selecting ingredients, using proper equipment and baking techniques; 2) decorating and filling pastries according to standards; and 3) storing pastries using appropriate packaging to maintain freshness. Students will be assessed through written exams, oral questioning, and demonstrations of their pastry-making and decorating abilities.

Uploaded by

Nhel Joy Alamo Pacer
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
168 views4 pages

Module of Instruction Form

This 20-hour module teaches students the skills needed to prepare, decorate, present, and store pastry products. It includes three learning outcomes: 1) preparing pastry products by selecting ingredients, using proper equipment and baking techniques; 2) decorating and filling pastries according to standards; and 3) storing pastries using appropriate packaging to maintain freshness. Students will be assessed through written exams, oral questioning, and demonstrations of their pastry-making and decorating abilities.

Uploaded by

Nhel Joy Alamo Pacer
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 4

MODULE OF INSTRUCTION

UNIT OF COMPETENCY : PREPARE AND PRODUCE PASTRY PRODUCTS

MODULE TITLE : PREPARING AND PRODUCING PASTRY


PRODUCTS

MODULE DESCRIPTOR : This session 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 : 20 Hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of the module, the trainees/ students should be able


to:

LO1. PREPARE PASTRY PRODUCTS

LO2. DECORATE AND PRESENT PASTRY PRODUCTS

LO3. STORE PASTRY PRODUCTS


LO1 PREPARE PASTRY PRODUCTS
ASSESSMENT CRITERIA:
1. Required ingredients are selected, measured and weighed according to
recipe or production requirements and established standards and
procedures
2. A variety of pastry products are prepared according to standard mixing
procedures/formulation/ recipes and desired product characteristics
3. Appropriate equipment are used according to required pastry products
and standard operating procedures
4. Pastry products are baked according to techniques and appropriate
conditions; and enterprise requirement and standards
5. Required oven temperature are selected to bake goods in accordance
with the desired characteristics, standards recipe specifications and
enterprise practices

CONTENTS:
 Standard Procedure in Baking Pastry Products

CONDITIONS:
Students/trainees must be provided with the following
 Equipment/tools/instrument
 Commercial mixers with attachments
 Scales
 Ovens
 Cutting implements
 Measuring cups and spoons
 Baking pans
 Mixing bowls

 Instructional materials
- reference books
- CBLM/Modules
- Computer Desktop/Lap Top
- CD’s/DVD’s

METHODOLOGIES:
- Self-paced Learning
- Modularized Learning
- Individualized Learning
- Blended
- Demonstration

ASSESSMENT METHODS:
- Written/oral examinations
- Demonstration with Oral Questioning
LO2. DECORATE AND PRESENT PASTRY PRODUCTS
ASSESSMENT CRITERIA:

1. A variety of fillings and coating/icing, glazes and decorations for pastry


products are prepared according to standard recipes, enterprise
standards and/or customer preferences
2. Pastry products are filled and decorated, where required and
appropriate, in accordance with standard recipes and/or enterprise
standards and customer preferences
3. Pastry products are finished according to desired product
characteristics
4. Baked pastry products are presented according to established standards
and procedures

CONTENTS:
 Procedures in Decorating for Pastry Products

CONDITIONS:
Students/trainees must be provided with the following
 Equipment/tools/instrument
 Commercial mixers with attachments
 Spatula
 Wooden spoon
 Graters
 Piping bags with decorating tips

 Instructional materials
- reference books
- CBLM/Modules
- Computer Desktop/Lap Top
- CD’s/DVD’s

METHODOLOGIES:
- Self-paced Learning
- Modularized Learning
- Individualized Learning
- Blended
- Demonstration

ASSESSMENT METHODS:
- Written/oral examinations
- Demonstration with Oral Questioning
LO3. STORE PASTRY PRODUCTS
ASSESSMENT CRITERIA:

1. Pastry products are stored according to established standards and


procedures
2. Packaging are selected appropriate for the preservation of product
freshness and eating characteristics

CONTENTS:
 Methods of Packaging and Storing Baked Pastry Products

CONDITIONS:
Students/trainees must be provided with the following
 Equipment/tools/instrument
 Refrigerator
 Packaging and labeling materials
 Containers
 Display cainet

 Instructional materials
- reference books
- CBLM/Modules
- Computer Desktop/Lap Top
- CD’s/DVD’s

METHODOLOGIES:
- Self-paced Learning
- Modularized Learning
- Individualized Learning
- Blended
- Demonstration

ASSESSMENT METHODS:
- Written/oral examinations
- Demonstration with Oral Questioning

You might also like