1

TESDA-OP CO-01-F11
(Rev.No.00-03/08/17)

COMPETENCY-BASED CURRICULUM

A. Course Design

COURSE TITLE: BREAD AND PASTRY PRODUCTION NC II

NOMINAL DURATION: 116 hours

QUALIFICATION LEVEL : NC II

COURSE DESCRIPTION :

This course designed to enhance the knowledge, skills and attitude in baking and
pastry production; to prepare and present gateaux, tortes and cakes; to prepare and
serve other types of desserts; and to prepare and display petits fours in accordance
with industry standards. It covers the basic, common and core competencies.

ENTRY REQUIREMENTS :

Trainees or students should posses the following requirements:

 Can communicate in basic English either oral and written;

 Physically and mentally fit;
 With pleasing personality;
 With good moral character; and
 Can perform basic mathematical computation
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Course Structure
BASIC COMPETENCIES
(18 Hours)

Unit of Module Title Learning Outcomes Nominal

Competency Duration
1. Develop and 1.1 Developing and 1.1.1 Identify and access key 2 hours
update industry update sources of information on
knowledge industry the industry
knowledge 1.1.2 Access, apply and share
industry information
1.1.3 Update continuously
relevant industry
knowledge
2. Observe 2.1 Observing 2.1.1 Practice personal 4 hours
workplace workplace grooming and hygiene
hygiene hygiene 2.1.2 Practice safe and hygienic
procedures procedures handling, storage and
disposal of food , beverage
and materials
3. Perform 3.1 Performing 3.1.1 Identify and explain the 4 hours
computer computer functions, general features
operations operations and capabilities of both
hardware and software
undertaken
3.1.2 Prepare and use
appropriate hardware and
software according to task
requirement
3.1.3 Use appropriate devices
and procedures to transfer
files/data
3.1.4 Produce accurate and
complete data according
to the requirements
3.1.5 Maintain computer system
4. Perform 4.1 Performing 4.1.1 Practice workplace safety, 4 hours
workplace and workplace and security and hygiene
safety practices safety systems, processes and
practices operation
4.1.2 Respond appropriately to
faults, problems and
emergency situations
4.1.3 Maintain safe personal
presentation standards
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5. Provide 5.1 Providing 5.1.1 Apply effective verbal and 4 hours

effective effective non-verbal communication
customer customer skills to respond to
service service customer needs
5.1.2 Provide prompt and
quality service to customer
5.1.3 Handle queries promptly
and correctly in line with
enterprise standards
5.1.4 Handle customer
complaints, evaluation and
recommendations

COMMON COMPETENCIES
(18 Hours)

Unit of Competency Module Title Learning Outcomes Nominal

Duration
1. Participate in 1.1 Participating in 1.1.1 Obtain and convey 4 hours
workplace workplace workplace
communication communication information
1.1.2 Complete relevant
work related
documents
1.1.3 Participate in
workplace meeting
and discussion
2. Work in a team 2.1 Working in a 2.1.1 Describe and 4 hours
environment team identify team role
environment and responsibility in
a team
2.1.2 Describe work as a
team member
3. Practice career 3.1 Practicing career 3.1.1 Integrate personal 5 hours
professionalism professionalism objectives with
organizational goals.
3.1.2 Set and meet work
priorities.
3.1.3 Maintain
professional growth
and development
4. Practice 4.1 Practicing 4.1.1 Evaluate hazard and 5 hours
occupational occupational risks
health and safety health and safety 4.1.2 Control hazards and
risks
4.1.3 Maintain
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occupational health
and safety
awareness

CORE COMPETENCIES
(80 Hours)

Unit of Competency Module Title Learning Outcomes Nominal

Duration
1. Prepare and 1.1 Preparing and 1.1.1 Prepare bakery 25 hours
produce bakery producing bakery products
products products 1.1.2 Decorate and
present bakery
products
1.1.3 Store bakery
products
2. Prepare and 2.1 Preparing and 2.1.1 Prepare pastry
produce pastry producing pastry products
products products 2.1.2 Decorate and present
pastry products
2.1.3 Store pastry products
3. Prepare and 2.1 Preparing and 3.1.1 Prepare sponge and 25 hours
present gateaux, presenting cakes
tortes and cakes gateaux, tortes 3.1.2 Prepare and use
and cakes fillings
3.1.3 Decorate cakes
3.1.4 Present cakes
3.1.5 Store cakes
4. Prepare and serve 4.1 Preparing and 4.1.1 Prepare other types 10 hours
other types of serving other of desserts
desserts types of desserts 4.1.2 Plan, prepare and
conduct a dessert
trolley presentation
4.1.3 Store and package
desserts
5. Prepare and display 5.1 Preparing and 5.1.1 Prepare iced petits 20 hours
petits fours displaying petits fours
four 5.1.2 Prepare fresh petits
fours
5.1.3 Prepare marzipan
petits fours
5.1.4 Prepare caramelized
petits fours
5.1.5 Display petits fours
5.1.6 Store petits fours
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ASSESMENT METHODS:

• Written examination
• Demonstration
• Observation/Interview
• Work samples
• Portfolio

COURSE DELIVERY

• Self-paced learning
 Lecture/Discussion (Asynchronous via CM
Moodle/Google classroom, Distance Learning for
Knowledge Contents)
 Demonstration/Application (Face-to-face following
protocol)
 Actual Presentation (Face-to-face following protocol)
 Project Based Method
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RESOURCES
TOOLS EQUIPMENT MATERIALS
 Thermometer  Trolley  Hand- outs
 Small Hand Tools  Heavy Duty Equipment  Packaging Materials
 Set of Knives  Pans and Pots  Calculator
 Set of Decorative  Measuring Devices  CD”s
Tools/Cutters  Bake ware  VHS
 Spatula  China ware  Decors
 Parchment Paper  Temperature Controlled  Cutter
 Piping Bag Cabinet  Pencil
 Pastry Brush  Refrigerator s  Paper
 Serrated Knife  Chillers  Scissors
 Grater  Freezers  Folder
 Set of Cutting Tools  Personal Protective  Masking Tape
 Rolling Pin Equipment  Pentel Pen
 Moulds  Display Cabinet/Stands  Fastener
 Piping Tube  Turn table  Puncher
 Pastry bag  Storage Area  Envelop
 Measuring cup, solid  Flat Forms  Cake flour
 Measuring cup, liquid  Gas range  Bread flour
 Measuring spoon  Commercial mixers with  All-purpose flour
 Cake turn table complete attachments  Sugar
 Decorating tips  Mechanical dough roller  Yeast
 Rolling pins  Decker oven  Butter
 Pie pans sizes 6,8,10  Compressor  Margarine
 Sheet pans  Dough cutter  Butter (French bread)
 Pie cutter  Cooking oil
 Rubber scrapper  Lard
 Palette knife  All-purpose cream
 Cake stand with tier  Whipping cream
 Cake pillars  Confectioner sugar
 Sauce pan  Knox gelatin
 Ladles  Flake almonds
 Chopping board, color coded  Chocolate chips
 Scale 2,10kgs.  Chocolate shredded
 Beaters  Cherries with stem
 Wooded spoons  Cherries
 Mixing bowl  Food colors
 Wire whisk  Tropical fruits
 Muffin pan small, medium,big  Whole wheat, rye, multi grain
 Loaf pan small, medium, big  Cream cheese
 Rectangular pan  Paper cups
 Pie pan  Tulip paste
 Round pan 6,8,10,12,14,16  Sugar lace
 Flour sifler  Pineapple juice
 Strainer  Contreau
 Double boiler  Wilton decorating magazine
 Piping bags  Housekeeping Baking Book
 Coupler
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TRAINING FACILITIES

BREAD AND PASTRY PRODUCTION NC II

The Bread and Pastry Production workshop must be of concrete

structure. Based on the class size of 25 students/trainees, the space
requirements for the teaching/learning and circulation areas are as follows:

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/Circ
36 sq. m.
ulation Area
Total Workshop Area : 156 sq. m.

QUALIFICATION OF INSTRUCTORS/TRAINERS

BREAD AND PASTRY PRODUCTION NC II

 Must have completed a Trainers Training Methodology Course (TM

II) or its equivalent
 Must have at least 2 years industry experience
 Must be a holder of a Bread and Pastry Production NC level II or
equivalent
 Must be of good moral character
 With pleasing personality
 Must have attended relevant Bread and Pastry Production trainings and
seminars (for patisserie trainers) or equivalent
 Proficient in bakery/pastry productions (for Bread and Pastry Production
trainers)
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B. MODULES OF INSTRUCTION

BASIC COMPETENCIES

UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATIONS

MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATIONS

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required to obtain, interpret and convey information in
response to workplace requirements.

NOMINAL DURATION : 4 hours

QUALIFICATION LEVEL : NC II

PREREQUISITE : Receive and Respond to workplace Communication.

(NCI)

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the students/ trainees must be able to:

LO1. Obtain and convey workplace information

LO2. Complete relevant work related documents.

LO3. Participate in workplace meeting and discussion.

Details of Learning Outcomes:

LO1. Obtain and convey workplace information

Assessment Contents Conditions Methodologies Assessment
Criteria Method
1. Specific 1. Parts of The students/ 1. Group 1. Written
relevant speech trainees must discussion/int test
information is 2. Sentence be provided eraction 2.Practical /
accessed from construction with the 2. Assignment performance
method
appropriate 3.Effective following: test
3. Competency-
sources. communicatio 3. Interview
based
2. Effective n 1. Writing learning
questioning, materials (pen materials
active listening & paper) method
and speaking skills 2. References 4. Distance
are used to gather (books) learning
and convey 3. Manuals
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information.
3. Appropriate
medium is used to
transfer
information and
ideas.
4. Appropriate
non-verbal
communication is
used.
5. Appropriate
lines of
communication
with superiors and
colleagues are
identified and
followed.
6. Defined
workplace
procedures for
the location and
storage of
information are
used.
7. Personal
interaction is
carried out clearly
and concisely

L02. Complete relevant work-related documents.

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Ranges of forms 1. Basic The students / 1. Group 1.Written test
relating to mathemati trainees must discussion 2.Practical /
conditions of cs be provided 2. Interaction performance test
employment are 2. with the 3. Lecture 3. Interview
completed Tec following: 4.Self-paced
accurately and hnical learning
legibly. writing 1. Paper
2. Workplace data is 3. Types of 2.Pencils / ball
recorded on forms pen
standard workplace 3. Reference
forms and books
documents. 4. Manuals
3. Basic
mathematical
processes are used
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for routine
calculations.
4. Errors in
recording
information on
forms. documents
are identified and
rectified.
5. Reporting
requirements to
superior are
completed
according to
enterprise
guidelines.

LO2. Participate in workplace meetings and discussions.

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Team meetings 1. The students •Lecture/Discussi 1. Written test
are attended on Sentence / trainees on 2. Practical /
time. constructio must be (Asynchronous performance test
2. Own opinions are n provided with via CM 3. Interview
clearly expressed 2. the following: Moodle/Google
and those of others Technical classroom,
are listened to writing 1. Paper Distance
without 3. 2.Pencils / Learning for
interruption. Recording ball pen Knowledge
3. Meeting inputs informatio 3. References Contents)
are consistent with n (books) •Demonstration/
the meeting 4. Manuals Application
purpose and (Face-to-face
established following
protocols. protocol)
4. Workplace •Actual
interaction are Presentation
conducted in a (Face-to-face
courteous manner following
appropriate to protocol)
cultural background
and authority in the
enterprise
procedures.
5. Questions about
simple routine
workplace
procedures and
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matters concerning
conditions of
employment are
asked and
responded.
6. Meeting
outcomes are
interpreted and
implemented.

UNIT OF COMPETENCY : WORK IN TEAM ENVIRONMENT

MODULE TITLE : WORKING IN TEAM ENVIRONMENT

MODULE DESCRIPTOR : This module covers the knowledge, skills, and attitudes
required to relate in a work-based environment.

NOMINAL DURATION : 4 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the students/ trainees will be able to:

LO1. Describe team role and scope.

LO2. Identify one’s role and responsibility within a team.

LO3. Work as a team member

Details of Learning Outcomes

LO1. Describe team role and scope.

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. The role • Team role. The students /  Lecture/ • Role Play
and objective of •Relationship trainees must be Discussion • Case Study
the team is and provided with (Asynchrono • Written
identified from responsibiliti the following: us via CM Test
available sources of es •Standard Moodle/Goo
information •Role and operating gle
2. Team responsibiliti procedure (SOP)
classroom
parameters, es with team of workplace
 Group Work
reporting environment. •Job procedures
relationships and •Relationship •Client/supplier following
responsibilities are within a instructions IATF
identified from team. •Quality protocols
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team discussions standards  Individual

and appropriate •Organizational Work
external sources or external  Role Play
personnel

LO2 Identify one’s role and responsibility within a team.

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Individual roles •Communicatio The students /  Lecture/ • Role Play
and responsibilities n process trainees must Discussion • Written Test
within the team •Team be provided (Asynchrono
environment are structure /team with the us via CM
identified roles following: Moodle/Goo
2. Roles and •Group gle
objectives of the planning and •SOP of
classroom
team is identified decision-making workplace
 Group Work
from available •Job
sources of procedures following
information •Organization IATF
3. Team or external protocols
parameters, personnel  Individual
reporting Work
relationships and  Role Play
responsibilities are
identified based on
team discussions
and appropriate
external sources

LO3. Work as a team member

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Effective and •Communicatio The students /  Lecture/ • Role Play
appropriate forms n process trainees must Discussion • Written Test
of communications •Team structure be provided (Asynchrono
are used and /team roles with the us via CM
interactions •Group planning following: Moodle/Goo
undertaken with and decision- gle
team members making •SOP of
classroom
based on company workplace
 Group Work
practices. •Job
2. Effective and procedures following
appropriate •Organization IATF
contributions made or external protocols
to complement personnel  Individual
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team activities and Work

objectives, based on  Role Play
workplace context
3. Protocols in
reporting are
observed based on
standard company
practices.
4. Contribute
to the development
of team work plans
based on an
understanding of
team’s role and
objectives

UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM

MODULE TITLE : PRACTICING CAREER PROFESSIONALISM

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
in promoting career growth and advancement,
specifically, to integrate personal objectives with
organizational goals set and meet work priorities and
maintain professional growth and development.

NOMINAL DURATION : 5 hours

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Integrate personal objectives with organizational goals

LO2. Set and meet work priorities

LO3. Maintain professional growth and development

Details of Learning Outcomes:

LO1. Integrate personal objectives with organizational goals

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
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1. Personal growth 1. Personal The students/  Lecture/ 1. Role play

and work plans development- trainees must Discussion 2. Interview
towards improving social aspects: be provided (Asynchrono 3. Written
the qualifications intra and with the us via CM examination
set for interpersonal following: Moodle/Goo
professionalism are development gle classroom
evident. 2. 1. Workplace
 Group Work
2. Intra and Organizational 2. Code of
following
interpersonal goals ethics
relationship in the 3. Personal 3. IATF
course of managing hygiene and Organizational protocols
oneself based on practices goals  Individual
performance 4. Code of 4. Handouts Work
evaluation is ethics and Personal  Role Play
maintained. development-
3. Commitment to social aspects
the organization 5. CD’s, VHS
and its goal is tapes,
demonstrated in transparences
the performance of
duties.
4. Practice of
appropriate
personal hygiene is
observed.
5. Job targets
within key result
areas are attained

LO2. Set and meet work priorities

Assessment Contents Conditions Methodologie Assessment
Criteria s Methods
1. Competing 1. The students / 1. Interactive 1. Role play
demands to Organizational trainees must lecture 2. Interview
achieve personal, Key Result be provided (Synchronous 3. Written
team and Areas (KRA) with the via Zoom, examination
organizational 2. Work values following Google Meet)
goals and and ethical 2. Group
objectives are standards 1. Handouts on discussion
prioritized. 3. Company •Organizationa 3. Structured
2. Resources are policies on the l KRA activity
utilized efficiently use and •Work values 3.
and effectively to maintenance of and ethics Demonstration
manage work equipment •Company
priorities and policies and
commitments. standards
3. Practices and •Sample job
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economic use and targets

maintenance of 2. Learning
equipment and guides
facilities are 3. CD’s, VHS
followed as per tapes,
established transparencies
procedures.
4. Job targets
within key result
areas are attained.

LO3. Maintain professional growth and development

Assessment Contents Conditions Methodologie Assessment
Criteria s Methods
1. Training and 1. Qualification The students / 1. Interactive 1.
career standards trainees must lecture Demonstration
opportunities 2. Gender and be provided (Synchronous 2. Interview
relevant to the job development with the via 3. Written
requirements are (GAD) following Zoom/Google examination
identified and sensitivity Meet) 4. Portfolio
availed. 3. 1. Quality 2. Film assessment
2. Licenses and/or Professionalis standards viewing
certifications m in the 2. GAD 3. Role play /
according to the workplace handouts simulation
requirements of 4. List of 3. CD’s, VHS 4. Group
the qualifications professional tapes on discussion
are acquired and licenses professionalis
maintained m in the
3.Fundamental workplace
rights at work 4. Samples of
including gender Professional
sensitivity are license’s
manifested /
observed
4. Training and
career
opportunities
based on the
requirements of
industry are
completed and
updated.
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UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETY

PROCEDURES

MODULE TITLE : PRACTICING OCCUPATIONAL HEALTH AND SAFETY

PROCEDURES

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required to comply with the regulatory and
organizational requirements for occupational health
and safety such as identifying, evaluating and
maintaining occupational health and safety (OHS)
awareness.

NOMINAL DURATION : 5hours

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Identity hazards and risks

LO2. Evaluate hazards and risks

LO3. Control hazards and risks

LO4. Maintain occupational health and safety awareness.

Details of Learning Outcomes:

LO1. Identity hazards and risks

Assessment Contents Conditions Methodologie Assessment
Criteria s Methods
1. Workplace 1. Hazards and The students / •Lecture/Disc 1. Situation
hazards and risks risks trainees must be ussion analysis
are identified and identification provided with the (Asynchronou 2. Interview
clearly explained. and control following: s via CM 3.
2. Hazards/risks 2. Moodle/Goog Demonstratio
and its Organizational 1. Workplace le classroom, n
corresponding safety and 2. Personal Distance 4. Written
indicators are health protective Learning for examination
identified in with protocol equipment (PPE) Knowledge
the company 3. Threshold 3. Learning Contents)
procedures. limit value guides •Demonstrati
3. Contingency (TLV) 4. Hand-outs on/Applicatio
measures are 4. OHS • Organizational n (Face-to-
recognized and indicators safety and health face following
established in protocol protocol)
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accordance with •OHS indicators •Actual

organizational •Threshold limit Presentation
procedures. value (Face-to-face
•Hazards/risk following
identification and protocol)
control
5. CD’s, VHS
tapes,
transparencies

LO2. Evaluate hazards and risks.

Assessment Contents Conditions Methodologi Assessment
Criteria es Methods
1. Terms of 1.TLV table The students / •Lecture/Dis 1. Interview
maximum 2. Philippine trainees must cussion 2. Written
tolerable limits OHS be provided (Asynchrono examination
are identified standards with the us via CM 3. Simulation
based on 3. Effects of following Moodle/Goo
threshold limit hazards in the gle
values (TLV) workplace 1. Handouts on classroom,
2. Effects of 4. Ergonomics •Philippine OHS Distance
hazards are 5. EGG standards Learning for
determined. Regulations •Effects of Knowledge
3. OHS issues and hazards in the Contents)
concerns are workplace •Demonstrat
identified in •Ergonomics ion/Applicati
accordance with •EGG on (Face-to-
workplace regulations face
requirements 2. TLV table following
and relevant 3. CD’s, VHS protocol)
workplace OHS tapes, •Actual
legislation transparencies Presentation
(Face-to-face
following
protocol)

LO3. Control hazards and risks

Assessment Contents Conditions Methodologie Assessment
Criteria s Methods
1. OHS 1. Safety The students / •Lecture/Disc 1. Written
procedures for regulations trainees must ussion examination
controlling •Clean air act be provided (Asynchronou 2. Interview
hazards and risk •Electrical and with the s via CM 3.Case /
are strictly fire safety following: Moodle/Googl situation
followed. code e classroom, analysis
2. Procedures in •Waste 1. Handouts on Distance 4.
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dealing with management •Safety Learning for Demonstratio

workplace •Disaster Regulations Knowledge n
accidents, fire preparedness •Clean air act Contents)
and emergencies and •Electrical and •Demonstrati
are followed in management fire safety code on/Applicatio
accordance with 2. •Waste n (Face-to-
the organization’s Contingency management face following
OHS policies. measures and •Disaster protocol)
3. Personal procedures preparedness •Actual
protective and Presentation
equipment (PPE) management (Face-to-face
is correctly used •Contingency following
in accordance measures and protocol)
with procedures
organization’s 2. OHS
OHS procedures personal
and practices. records
4. Procedures in 3. PPE
providing 4. CD’s, VHS
appropriate tapes,
assistance in the transparencies
event of
workplace
emergencies are
identified in line
with the
established
organizational
protocol.

LO4. Maintain occupational health and safety awareness.

Assessment Contents Conditions Methodologi Assessment
Criteria es Methods
1. Procedures in 1. The students / 1. Interactive 1.
emergency related Operational trainees must lecture Demonstration
drill are strictly health and be provided (Synchronous 2. Interview
followed in line safety with the via 3. Written
with the procedure, following Zoom/Google examination
established practices and Meet) 4. Portfolio
organization regulations 1. Workplace 2. Film assessment
guidelines and 2. 2. PPE viewing
procedures. Emergency- 3. OHS 3. Role play /
2. OHS personal related drills personal simulation
records are filled and training records 4. Group
up in accordance 4. CD’s, VHS discussion
with workplace tapes,
requirements. transparencies
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3. PPE are 5. Health

maintained in line record
with organization
guidelines and
procedures.

COMMON COMPETENCIES

UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

MODULE TITLE : DEVELOPING AND UPDATING INDUSTRY KNOWLEDGE

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required to access, increase and update industry
knowledge.

NOMINAL DURATION : 2 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainees/students must be able to:

LO1. Identify and access key resources of information on the industry

LO2. Access, apply and share industry information

LO3. Update continuously relevant industry knowledge

Details of Learning Outcomes:

LO1. Identify and access key resources of information on the industry

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Sources of •Information  The  Self  Written/oral
information sources students/tr paced/modu examination
on the -Media ainees must lar  Practical
industry are -Reference be provided  Demonstrati demonstration
correctly book with the on
identified and -Libraries following  Small group
accessed. -Union discussion
2. Specific -Industry  Proper  Distance
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information association hygiene education

on sector of -Internet procedure
work is -Personal manuals
accessed and observatio  Internet
updated. n  Personal
computer
 Reference
book
 Industry
journals

LO2. Access, apply and share industry information.

Assessment Criteria Contents Conditions Methodologies Assessment
Methods
1.Sources of •Trade unions The •Self  Written/or
information on the environmental students/trai paced/modular al
industry are issues and nees must be •Demonstratio examinatio
accessed and requirements provided n n
applied •Industrial with the •Small group  Practical
2.Industry relations issues following discussion demonstra
information is and major •Distance tion
correctly applied to organization •Industry education
day-to-day activity •Career journals/man
3.Information to opportunities uals
assist effective work •Work ethic •Internet
performance is required to work •Personal
obtained in the industry computer
•Quality •Reference
assurance book

LO3. Update continuously relevant industry knowledge

Assessment Criteria Contents Conditions Methodologie Assessment
s Methods
1.Updated •Information The 1. Lecture 1. Written
knowledge is sources students/t 2. Self-paced examination
shared with -Media rainees learning 2. Direct
customer and Libraries/refer must be 3. observation
colleagues ence book provided Demonstration 3. Oral
2.Formal and - with the 4. Simulation Examination
informal research is Union/industr following
use to update y association
general knowledge -Internet •Internet
of the industry •Legislation that •Personal
affects the computer
industry •Referenc
e book
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UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENIC PROCEDURES

MODULE TITLE : OBSERVING WORKPLACE HYGIENIC PROCEDURES

MODULE DESCRIPTOR : This module deals with the knowledge, skills and
attitudes in observing workplace hygienic procedures.
It also includes following hygienic procedures and
identifying and preventing hygienic risks.

NOMINAL DURATION : 4 hours

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Practice personal grooming and hygiene

LO2. Practice safe and hygienic handling, storage and disposal of food, beverage and
materials.

Details of Learning Outcomes:

LO1. Practice personal grooming and hygiene

Assessment Criteria Contents Conditions Methodologies Assessment

Methods
1. Proper hygiene  Hygiene The 1. Lecture / 1. Written
procedures are procedures students/trai demonstration /oral
followed  Proper hand nees must be following IATF examinations
2. Personal washing provided with Protocol 2. Direct
grooming and  Regular the following 2. Self-paced observation
hygiene are bathing learning 3. Project
 Appropriate
practiced regularly  Proper 3. Distance method
and clean
hygiene learning 4. Interview
clothing
procedure
 Cleaning and manuals
sanitizing
 Soap
procedures
 Sanitizer
 Personal
 Hygiene
hygiene
products
22

LO2. Practice safe and hygienic handling, storage and disposal of food, beverage and
materials.

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1.Proper handling,  Hygiene The 1. Lecture / 1. Written
storage and procedures students/traine demonstration /oral
disposal of food,  Proper food es must be following IATF examinations
beverage, and handling provided with Protocol 2. Direct
2.materials are and storage the following 2. Self-paced observation
followed  Correct learning 3. Project
work
3.Proper disposal  Proper 3. Distance method
practices
of waste are hygiene learning 4. Interview
 Proper
hygienically procedure
waste
practiced regularly manuals
disposal
4.Proper cleaning  Soap
 Personal
procedures are  Sanitizer
hygiene
 Hygiene
practiced regularly  Pest control
products
 Principles of
 Proper food
HACCP
handling
and storage
manual

UNIT OF COMPETENCY : PERFORM COMPUTER OPERATIONS

MODULE TITLE : PERFORMING COMPUTER OPERATIONS

MODULE DESCRIPTION : This module covers the knowledge, skills and attitudes
needed to perform computer operations. This includes
inputting, accessing, producing and transferring data
using appropriate hardware and software.

SUGGESTED DURATION : 4 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the students/trainees must be able to:

LO1. Identify and explain the functions, general features and capabilities of both
hardware and software

LO2. Prepare and use appropriate hardware and software according to task
requirement

LO3. Use appropriate devices and procedures to transfer files/data

23

LO4. Produce accurate and complete data according to the requirements

LO5. Maintain computer system

Details of Learning Outcomes:

LO1. Identify and explain the functions, general features and capabilities of both
hardware and software
Assessment Criteria Contents Conditions Methodolo Assessment
gies Methods
1. General •Main types The •Self- 1. Written
features of the of computers trainees/students paced/mod and /or oral
computer are and basic must be provided ular examination
explained according features of with the •Demonstra 2. Direct
to sequence of different following: tion observation
operation. operating •Equipment and •Small 3.
2. Functions of systems accessories group Demonstrati
computer hardware •Main parts of -Personal discussion on
and software are a computer computer •Distance 4.Interview
identified and •Storage -Network system education
explained. devices and -Communication
3. Types of basic equipment
peripheral devices categories of - Printer
are identified. memory - Scanner
4. Connections •Types of - Keyboard
between computer software - Mouse
and peripheral •Peripheral •Supplies and
devices are devices materials
explained. -Office supplies
-Diskettes
-CDs
-Zip disks
•Tools
-Set of screw
driver
•Learning
materials
-Learning
elements/activit
y sheets
-Manufacturer’s
manual
24

LO2. Prepare and use appropriate hardware and software according to task
requirement
Assessment Criteria Contents Conditions Methodolog Assessment
ies Methods
1. Requirements •Basic The •Self- 1. Written/oral
of task are ergonomics of trainees/studen paced/modu examination
determined. keyboard and ts must be lar 2. Direct
2. Prepared and computer use provided with •Demonstra observation
used hardware •Standard the following: tion 3.
components operating •Small group Demonstration
correctly and procedures in •Equipment and discussion 4. Interview
according to entering and accessories •Distance
task saving data -Personal education
requirement. into the computer
3. Task is planned computer ¬Network
to ensure OH & •Storage system
S guidelines and media -
procedures are •Ergonomic Communication
followed. guidelines equipment
- Printer
- Scanner
-
Keyboar
d
- Mouse
•Supplies and
materials
-Office
supplies
-Diskettes
-CDs
-Zip disks
•Tools
-Set of screw
driver
•Learning
materials
-Learning
elements/acti
vity sheets
-
Manufacturer’
s manual
25

LO 3. Use appropriate devices and procedures to transfer files/data

Assessment Contents Conditions Methodologi Assessment

Criteria es Methods
1. Correct •Procedures/ The 1. 1. Written
program/applic techniques in trainees/stude Demonstrati and/or oral
ation is accessing nts must be on following examination
selected based Information provided with IATF Protocol 2. Direct
on job •Desktop the following: 2. Self-paced Observation
requirements Icons learning 3.
2. Program/applic •Keyboard •Equipment 3. Distance Demonstration
ation techniques and learning 4. Interview
containing the based on OHS accessories 4. Film
information requirements -Personal viewing
required is computer
accessed in ¬Network
accordance system
with the -
company Communicatio
procedures n equipment
3. Desktop icons - Printer
are correctly -
selected, Scanne
opened and r
closed for -
navigation Keyboa
purposes. rd
4. Keyboard - Mouse
techniques is •Supplies and
carried out in materials
line with OHS -Office
requirements supplies
for safe use of -Diskettes
keyboards -CDs
-Zip disks
•Tools
-Set of screw
driver
•Learning
materials
-Learning
elements/act
ivity sheets
-
Manufacture
r’s manual
26

LO 4. Produce accurate and complete data according to the requirements

Assessment Criteria Contents Conditions Methodologi Assessment
es Methods
1. Entered data is •Software The 1. 1. Written
processed using commands trainees/stude Demonstratio and/or oral
appropriate •Operation nts must be n following examination
software and use of provided with IATF Protocol 2. Direct
commands peripheral the following: 2. Self-paced Observation
2. Printed out devices learning 3.
data as •Procedures •Equipment 3. Distance Demonstration
required using in transferring and learning 4. Interview
computer files/data accessories 4. Film
hardware/perip -Personal viewing
heral devices is computer
in accordance ¬Network
with standard system
operating -
procedures Communicatio
3. Transferred n equipment
files/data - Printer
between - Scanner
compatible -Keyboard
systems using - Mouse
computer •Supplies and
software, materials
hardware/perip -Office
heral devises is supplies
in accordance -Diskettes
with standard -CDs
operating -Zip disks
procedures •Tools
-Set of screw
driver
•Learning
materials
-Learning
elements/acti
vity sheets
-
Manufacturer
’s manual
27

LO 5. Maintain computer system

Assessment Contents Conditions Methodologi Assessment

Criteria es Methods
1. Cleaning, Cleaning, The 1. 1. Written
minor Minor trainees/stude Demonstratio and/or oral
maintenance Maintenance nts must be n following examination
and and provided with IATF Protocol 2. Direct
replacement of Replacements the following: 2. Self-paced Observation
consumables of learning 3.
are Consumables •Equipment 3. Distance Demonstratio
implemented • Creating and learning n
in accordance More Space accessories 4. Film 4. Interview
with standard in the Hard -Personal viewing
operating Disk computer
procedures • Reviewing ¬Network
2. Procedures for Programs system
ensuring • Deleting -
security of data Unwanted Communicatio
including Files n equipment
regular back- • Checking - Printer
ups and virus Hard Disk for -
checks are Errors Scanne
implemented • Viruses r
in accordance and Up to -
with standard Date Anti- Keyboa
operating Virus rd
procedures Programs - Mouse
3. Basic file •Supplies and
maintenance materials
procedures are -Office
implemented supplies
in line with the -Diskettes
standard -CDs
operating -Zip disks
procedures •Tools
-Set of screw
driver
•Learning
materials
-Learning
elements/act
ivity sheets
-
Manufacture
r’s manual
28

UNIT OF COMPETENCY : PERFORM WORKPLACE AND SAFETY PRACTICES

MODULE TITLE : PERFORMING WORKPLACE AND SAFETY PRACTICES

MODULE DESCRIPTOR : This module covers performing workplace and safety

practices also in dealing with emergency situations.

NOMINAL DURATION : 4 hours

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

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

LO1: Practice workplace safety, security and hygiene systems, processes and
operation

LO2: Responds appropriately to faults, problems and emergency situations

LO3: Maintain safe personal presentation standards.

Details of Learning Outcomes

LO1. Practice workplace safety, security and hygiene systems, processes and operation
Assessment Contents Conditions Methodologie Assessment
Criteria s Methods
1. Correct •Health, safety The 1. Lecture / 1. Written /oral
healthy, safety and security trainees/stud demonstration examinations
and security procedures ents must be (Asynchronous 2. Direct
procedures •Breaches provided with via CM observation
are complied procedures the following: Moodle/Googl 3. Project
in line with e Classroom) method
the legislation •Manuals 2. Self-paced 4. Interview
and regulation •Handbook learning
2. Correct safety and 3. Distance
health, safety security learning
and security •Report
procedures (sample)
are followed.
3. Breaches of
health, safety
and security
procedures
are identified.
29

LO2. Responds appropriately to faults, problems and emergency situations

Assessment Contents Conditions Methodologie Assessment
Criteria s Method
1. Emergency  Emergency The 1. Lecture / 1. Written /
and procedure trainees/stud demonstratio oral
potential Personal ents must be n examination
emergency injuries provided (Asynchronou 2. Direct
are Fire with the s via CM observation
recognized Electrocution following: Moodle/Googl 3. Project
and Natural e Classroom) method
appropriate calamity •Emergency 2. Self-paced 4. Interview
action are Criminal acts procedure learning
taken  Safe manuals 3. Distance
2. Emergency personal •Handbook learning
procedures presentatio safety and
are followed n standard security
in line with •Report
enterprise •Emergency
procedures drills –
3. Assistance is instruction/g
sought from uidelines
colleagues to
resolve or
respond to
emergency
situation
4. Safe
personal
presentation
standard are
identified
and followed

LO3. Maintain safe personal presentation standards.

Assessment Criteria Contents Conditions Methodologie Assessment

s Methods
30

1. Safe personal  Use of Students/trai 1. Lecture 1. Written/oral

standards are PPE nees must be /demonstratio examination
identified and  Safe and provided with n 2. Direct
followed in line proper the following: (Asynchronous observation
with workplace. posture -hand-outs via CM 3. Project
-video clips Moodle/Googl method
e Classroom) 4. Interview
2. Self-paced
learning
3. Distance
learning

UNIT OF COMPETENCY : PROVIDE EFFECTIVE CUSTOMER SERVICES

MODULE TITLE : PROVIDING EFFECTIVE CUSTOMER SERVICES

MODULE DESCRIPTOR : This module deals with the knowledge, skills and
attitudes in providing effective customer services. It
includes greeting customers, identifying customer
needs, delivering service to customers, handling
queries through telephone, fax machine, Internet, e-
mail, SMS and handling complaints evaluation and
recommendations.

NOMINAL DURATION : 4 hours

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Apply effective verbal and non-verbal communication skills to respond to

customer needs

LO2. Provide prompt and quality service to customer

LO3. Handle queries promptly and correctly in line with enterprise procedures

LO4. Handle complaints, evaluation and recommendations.

31

Details of Learning Outcomes:

LO1 Apply effective verbal and non-verbal communication skills to respond to

customer needs

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
1. Standard •Personality The 1. Lecture 1.Written/or
Operating development trainees/studen /demonstratio al
Procedures and public ts must be n examination
(SOP) when relations provided with (Asynchronous 2.Direct
greeting the • Basic oral the following: via CM observation
guest were communicatio Moodle/Googl 3.Project
followed n/ writing Tools: e Classroom) method
2. Information memos and  Recorder 2. Self 4.Interview
were properly letters  Micropho paced learning
disseminated •Preparing job ne 3.
3. Use documentatio  Full-body Distanc
interactive n mirror e Learning
communicati -Following  Company
on with instructions dress
others -Filling-out
forms Equipment:
 Video
camera
recorder
 TV
 DVD
Player
Materials:
 V8
 CD
 Make-up
kit
 Books,
brochures
, manuals
32

LO 2. Provide prompt and quality service to customer

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
1. Customer  Food and The 1. 1. Written
needs were culture trainees/stu Lectur /oral
assessed  Exploration dents must e examination
according to of food be provided /demonstratio 2. Direct
relationships trends with the n observation
between - Past, present following: (Asynchronou 3. Project
food and and future s via CM method
religion, trend Tools: Moodle/Googl 4. Interview
gender,  Communica  Record e Classroom)
folkways, tion er 2. Self
mores and standards  Microp paced learning
life-cycle in customer hone 3.
2. Communicati service  Full- Distan
on standards body ce Learning
in customer mirror
service were  Compa
followed ny
3. Identified dress
opportunitie
s to enhance Equipment:
the quality of  Video
services and camer
products a
were record
implemented er
4. Time  TV
management  DVD
Player
Materials:
 V8
 CD
 Make-
up kit
 Books,
brochu
res,
manua
ls
33

LO 3. Handle queries promptly and correctly in line with enterprise procedures

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
1.Customer needs  Modes of Students/train 1. Lecture 1. Written
are promptly greeting ees must be /demonstratio /oral
attended in line and provided with n examinations
with workplace farewell. the following: (Asynchronous 2. Direct
procedures and  Proper -handouts via CM observation
regulations. addressing -films/video Moodle/Googl 3. Interview
2.Appropriate of needs of clips e classroom)
relation is persons. 2. Self-paced
maintained with (by gender, learning
customer to meet age, status,
high quality physical
service delivery. condition)
3.Enhancement of  Style
quality of service manual
is taken whenever requiremen
possible. t.
 Standard
letters and
proformas
34

LO 4. Handle complaints, evaluation and recommendations

Assessment Contents Conditions Methodologi Assessment

Criteria es Methods
1. Guests are  Proper Students/trai 1. 1. Written
politely way of nees must be Lectur /oral
greeted. answering provided with e examinations
2. Complaint is complaint the following: /demonstrati 2. Direct
resolved s in line -Film / video on observation
with with clips (Asynchronou 3. Interview
responsibilit workplace -Sample s via CM
y. procedure complaint/ev Moodle/Goog
3. Nature and s. aluation and le classroom)
details of  Nature recommendat 2. Self-paced
complaint and ion sheet learning
are details of from industry
established. complaint
4. Action is s.
taken  Industry/
appropriatel workplace
y to resolve procedure
the s in giving
complaint to evaluation
meet and
customer recomme
satisfaction. ndations
5. Evaluation
and
recommend
ations are
acted upon
with
sincerity to
ensure high
quality
standards.
35

CORE COMPETENCIES
UNIT OF COMPETENCY : PREPARE AND PRODUCE BAKERY PRODUCTS

MODULE TITLE : PREPARING AND PRODUCING BAKERY PRODUCTS

MODULE DESCRIPTOR : The module covers the knowledge, skills and attitude
required to be able to prepare and produce a range of
high-quality bakery products in commercial food
production environments and hospitality
establishments

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 bakery products

LO2. Decorate and present bakery products

LO3. Store bakery products

Details of Learning Outcomes:

LO1. Prepare bakery products

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
36

1. Appropriate  Culinary Students/train  Lecture/Dis  Oral

equipment are and ees must be cussion Questioning
used technical provided with (Asynchron  Written
according to terms the following: examination
ous via CM
required related to  Observation
 Moodle/G
bakery bakery Personal  Demonstrate
products and products Protectiv oogle (following
standard  Baking e classroom, protocol)
operating equipment equipme Distance
procedures  Specific nt Learning
2. Ingredients baking  Small for
are selected, ingredients hand
Knowledge
measured and and its tools
Contents)
weighed substitutio  Heavy
according to n duty  Demonstra
recipe  Applied equipme tion/Applic
requirements mathemati nts ation
and cal  Pans and (Face-to-
established operations pots face
standards and  Types,  Measurin
procedures following
kinds and g
3. Variety of protocol)
classificatio equipme
bakery n of bakery nt  Actual
products are products  Set of Presentatio
prepared  Mixing knives n (Face-to-
according to procedures  Calculato face
standard /formulatio r following
mixing protocol)
n/recipes  CD’s, VHS
procedures/fo and  Hand-
rmulation/reci desired outs
pes and product
desired characteris
product tics of
characteristics variety
4. Bakery bakery
products are products
baked  Baking
according to techniques,
techniques appropriat
and e
appropriate conditions
conditions; and
and enterprise enterprise
requirement requireme
and standards nts and
5. Required oven standards
temperature is  Temperatu
37

selected to re ranges
bake goods in in baking
accordance bakery
with the products
desired  Occupation
characteristics al health
, standards and safety
recipe and
specifications
and enterprise
practices

LO 2. Decorate and present bakery products

Assessment Criteria Contents Conditions Methodologies Assessment

Methods
38

1. Required and  Regular Students/train •Lecture/Discu Oral

appropriate and special ees must be ssion questioning
fillings and fillings and provided with (Asynchronous Written
coating/icing, coating/ici the following: via CM examination
glazes and ng, glazes Moodle/Googl Observation
decorations for and Spatula e classroom, Demonstration
variety of decoration Parchment Distance
bakery s paper Learning for
products are  Decorative Piping bag Knowledge
prepared in techniques Pastry brush Contents)
accordance and rules pastry bag •Demonstratio
with standard for turntable n/Application
recipes, garnishing serrated knife (Face-to-face
enterprise  The tools grater following
standards and Seeds and protocol)
and/or materials nuts, fresh and •Actual
customer in preserved/crys Presentation
preferences decorating tallized fruits (Face-to-face
2. Bakery , finishing Ganache, following
products are and fondants, protocol
filled and presenting flavored and
decorated as  Standards colored sugar,
required and and butter creams
appropriate in procedure Savory fillings,
accordance s in jellies and
with standard decorating glazes
recipes and/or , finishing
enterprise and
standards and presenting
customer bakery
preferences products
3. Bakery items  OHS
are finished
according to
desired product
characteristics
4. Bakery
products are
presented
according to
standards and
procedures
39

LO3. Store bakery products

Assessment Criteria Contents Conditions Methodologies Assessment

Methods
1. Packaging  Different Students/train •Lecture/Discu Oral
materials are kinds of ees must be ssion questioning
selected packaging provided with (Asynchronous Written
according to materials the following: via CM examination
types, kinds and to be Moodle/Googl Observation
classification of used Storage area e classroom, Demonstration
bakery  Shelf-life Packaging and Distance
products of bakery labeling Learning for
2. Shelf-life of products materials Knowledge
baked products  Standards Bakery Contents)
are determined and products •Demonstratio
according to procedur Containers n/Application
established es in Display cabinet (Face-to-face
standards and storing Refrigerator following
procedures bakery protocol)
3. Bakery products products •Actual
are stored  Standards Presentation
according to and (Face-to-face
established procedur following
standards and es in protocol
procedures packaging
4. Appropriate bakery
packaging are products
selected for the  OHS
preservation of
product
freshness and
eating
characteristics
40

UNIT OF COMPETENCY : PREPARE AND PRODUCE PASTRY PRODUCTS

MODULE TITLE : PREPARING AND PRODUCING PASTRY PRODUCTS

MODULE DESCRIPTOR : The module covers the knowledge, skills and attitude
required to be able to prepare and produce a range of
high-quality pastry products in commercial food
production environments and hospitality
establishments

NOMINAL DURATION : __hours

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Prepare pastry products

LO2. Decorate and present pastry products

LO3. Store pastry products

Details of Learning Outcomes:

LO 1. Prepare pastry products

Assessment Contents Conditions Methodologie Assessment
Criteria s Methods
1. Ingredients  Culinary Students/train  Lecture/Di Oral
required are and ees must be scussion questioning
selected, measures technical provided with (Asynchron Written
and weighed terms the following: examination
ous via CM
according to recipe related to Direct
or production pastry - Personal Moodle/G observation
requirements and products Protective oogle Demonstratio
established  Baking Equipmen classroom, n following
standards and equipment t Distance protocol
procedures  Ratio of - Commerci Learning
2. Variety of ingredients al mixers for
pastry products are required to and
Knowledge
prepared according produce a attachme
to standard mixing nts Contents)
balance
procedures/formul formula - Cutting  Demonstra
ation/recipes and  Correct implemen tion/Applic
41

desired product proportion ts ation

characteristics control, - Scales, (Face-to-
3. Appropriate yields, measures face
equipment are weights - Bowls
following
used according to and sizes - Ovens
protocol)
required pastry for - Molds,
products and profitabilit shapes  Actual
standard operating y and cutter Presentati
procedures  Types, - Baking on (Face-
4. Pastry kinds and sheets to-face
products are baked classificatio and following
according to n of pastry container
protocol)
techniques and products s
appropriate  Mixing - Various
conditions; and procedures shapes
enterprise /formulatio and sizes
requirements and n/recipes of pans
standards and - Calculator
5. Required desired - CD’s, VHS
oven temperature product - Hand-outs
are selected to characteris
bake goods in tics of
accordance with variety
the desired pastry
characteristics, products
standard recipe  Baking
specifications and techniques
enterprise practices ,
appropriat
e
conditions
and
enterprise
requireme
nts and
standards
 Temperatu
re ranges
in baking
pastry
products
 Occupation
al health
and safety
42

LO 2. Decorate and present pastry products

Assessment Contents Conditions Methodologi Assessment
Criteria es Methods
1. Pastry - Regular Students/trai  Lecture/Di Oral
products are and nees must be scussion questioning
filled and special provided with (Asynchro Written
decorated as fillings and the following: examination
nous via
required and coating/ici Direct
appropriate in ng, glazes Commercial CM observation
accordance and mixers and Moodle/G Demonstratio
with standard decoratio attachments oogle n following
recipes and/or ns Cutting classroom protocol
enterprise - Decorative implements , Distance
standards and technique Scales, Learning
customer s and rules measures
for
preferences for Pastry brush
2. Pastry garnishing pastry bag Knowledg
products are - The tools Bowls e
finished and ovens Contents)
according to materials Baking sheets  Demonstr
desired in and ation/Appl
product decorating containers
ication
characteristics , finishing Seeds and
3. Baked pastry and nuts, fresh (Face-to-
products are presenting and face
presented - Standards preserved/cry following
according to and stallized fruits protocol)
established procedure Ganache,  Actual
standards and s in fondants,
Presentati
procedures decorating flavored and
on (Face-
, finishing colored sugar,
and butter creams to-face
presenting Savory following
pastry fillings, jellies protocol)
products and glazes
- OHS Tuile
Flowers and
leaves, herbs,
biscuits
Chocolate
powder,
icings
43

LO 3. Store pastry products

Assessment Contents Conditions Methodologie Assessment
Criteria s Methods
1. Packaging Different Students/train  Lecture/Dis Oral
materials are kinds of ees must be cussion questioning
selected according packaging provided with (Asynchron Written
to types, kinds and materials to the following: examination
ous via CM
classification of be used Direct
pastry products Shelf-life of Storage area Moodle/G observation
2. Shelf-life of pastry Packaging and oogle Demonstratio
baked pastry products labeling classroom, n following
products are Standards materials Distance protocol
determined and Bakery Learning
according to procedures in products for
established storing pastry Containers
Knowledge
standards and products Display
procedures Standards cabinet Contents)
3. Pastry products and Refrigerator  Demonstra
are stored procedures in tion/Applic
according to packaging ation
established pastry (Face-to-
standards and products
face
procedures OHS
4. Appropriate following
packaging are protocol)
selected for the  Actual
preservation of Presentati
product freshness on (Face-
and eating
to-face
characteristics
following
protocol)
44

UNIT OF COMPETENCY : PREPARE AND PRESENT GATEAUX, TORTES AND

CAKES

MODULE TITLE : PREPARING AND PRESENTING GATEAUX, TORTES AND

CAKES

MODULE DESCRIPTOR : The module covers the skills and knowledge required
by patissiers to produce, fill, decorate and present
range of specialized sponges and cakes, where finish,
decoratioin 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

Details of Learning Outcomes:

LO1. Prepare sponge and cakes

Assessment Criteria Contents Condition Methodologie Assessment

s s Methods
45

1. Ingredients are Culinary terms Students/  Lecture/Di Oral questioning

selected, related to trainees scussion Written
measured and sponge and must be (Asynchro examination
weighed cakes provided Direct observation
nous via
according recipe Main with the Demonstration
requirements, ingredients following: CM following protocol
enterprise used for variety Moodle/G
practices and of sponge and Personal oogle
customer cakes Protective classroom,
practices Specific equipmen Distance
2. Required oven temperature t Learning
temperature is used for Bake ware
for
selected to bake different types Small
goods in of sponge and hand Knowledg
accordance with cakes tools e
desired Classification of Large Contents)
characteristics, the different equipmen  Demonstr
standard recipe types of sponge t ation/Appl
specifications and and cakes
ication
enterprise Mixing methods
practices used for variety (Face-to-
3. Sponges and of sponge and face
cakes are cakes following
prepared Cooling protocol)
according to temperature of  Actual
recipe sponge and
Presentati
specifications, cakes
on (Face-
techniques and Required
conditions and equipment and to-face
desired product materials for following
characteristics sponge and protocol)
4. Appropriate cakes
equipment are Recipe
used according to specifications,
required pastry techniques and
and bakery conditions and
products and desired product
standard characteristics
operating OH
procedures
5. Sponges and
cakes are cooled
according to
established
standards and
procedures
46

LO2. Prepare and use fillings

Assessment Contents Conditions Methodologi Assessment
Criteria es Methods

1. Fillings are Identification Students/trainee  Lecture/Di Oral

identified of fillings s must be scussion questioning
according to appropriate in provided with (Asynchro Written
what specific a specific the following: examination
nous via
cake it is cakes Direct
appropriate Identification Personal CM observation
2. Filling are of the required Protective Moodle/G Demonstration
prepared and consistency Equipment oogle following
selected in and Spatulas, classroom, protocol
accordance appropriate wooden spoons Distance
with required flavor of Whisks, beaters Learning
consistency fillings Graters, cutting
for
and Filling and implements
appropriate assembling Scales, measures Knowledg
flavors cakes Piping bags and e
3. Slice or layer according to attachments Contents)
sponge and the standard Cake and sponge  Demonstr
cakes are filled recipe tins and moulds ation/Appl
and assembled specifications Commercial
ication
according to Classification mixers and
standard recipe of coatings attachments (Face-to-
specifications, and sidings Ovens face
enterprise based on the Creams, Mousse, following
practice and required Custard protocol)
customer recipe Fruits, fresh and  Actual
preference specifications crystallized, fruit
Presentati
4. Coatings and and product purees
on (Face-
sidings are characteristics Jams, nuts
selected CD’s, VHS to-face
according to Hand-outs following
the product protocol)
characteristics
and required
recipe
specifications

LO3. Decorate cakes

Assessment Contents Conditions Methodologi Assessment

Criteria es Methods
47

1. Sponge and Identification Students/trainee  Lecture/Di Oral

cakes are of specific s must be scussion questioning
decorated decorations provided with (Asynchro Written
suited to the appropriate the following: examination
nous via
product and for sponge and Direct
occasion and in cakes Decorative tools: CM observation
the accordance Identification Spatula Moodle/G Demonstratio
with standard of standard Parchment paper oogle n following
recipes and recipes of Piping bag classroom protocol
enterprise icings and Pastry brush , Distance
practices decorations Pastry bag Learning
2. Suitable icings for sponge and Turntable
for
and cakes Serrated knife
decorations Grater Knowledg
are used Glazes, jellies, e
according to chocolates, fresh Contents)
standard and  Demonstr
recipes and/or preserved/crysta ation/Appl
enterprise llized fruits, fruit
ication
standards and purees, nuts,
customer colored/flavored (Face-to-
preferences sugar, fondants , face
butter cream, following
boiled icings protocol)
 Actual
Presentati
on (Face-
to-face
following
protocol)
48

LO 4. Present cakes
Assessment Contents Conditions Methodologie Assessment
Criteria s Methods
1. Sponge and Selection and Students/trainee  Lecture/Di Oral
cakes are usage of s must be scussion questioning
presented on equipment in provided with the (Asynchro Written
accordance accordance following: examination
nous via
with customers with service Direct
expectations requirements Stands CM observation
and established Identification Packaging Moodle/G Demonstration
standards and of the product materials oogle following
procedures freshness, Decorative classroom, protocol
2. Equipment are appearance, materials and Distance
selected and characteristics equipment Learning
used in of prepared CD’s, VHS
for
accordance cakes Hand-outs
with service Cutting Knowledg
requirements portion- e
3. Product controlled to Contents)
freshness, minimize the  Demonstr
appearances wastage of ation/Appl
and eating cake
ication
qualities are
maintained in (Face-to-
accordance face
with the following
established protocol)
standards and  Actual
procedures
Presentati
4. Cakes are
on (Face-
marked or cut
portion- to-face
controlled to following
minimize protocol)
wastage and in
accordance
with the
enterprise
specifications
and customer
preferences
49

LO 5 Store cakes

Assessment Contents Conditions Methodologi Assessment

Criteria es Methods
1. Cakes are Standards and Students/trainee  Lecture/D Oral
stored in procedures of s must be iscussion questioning
accordance storing cake provided with (Asynchro Written
with products the following: examination
nous via
establishment’ Storage Direct
s standards methods for Cutting materials CM observation
and cakes Packaging Moodle/G Demonstratio
procedures OHS materials oogle n following
2. Storage Refrigerator classroom protocol
methods are Airtight , Distance
identified in containers Learning
accordance Display cabinets
for
with a product or temperature
specifications controlled Knowledg
and cabinets e
established CD’s, VHS Contents)
standards and Hand-outs  Demonstr
procedures ation/App
lication
(Face-to-
face
following
protocol)
 Actual
Presentati
on (Face-
to-face
following
protocol)
50

UNIT OF COMPETENCY : PREPARE AND SERVE OTHER TYPES OF DESSERTS

MODULE TITLE : PREPARING AND SERVING OTHER TYPES OF 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 : 10 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

Details of Learning Outcomes

LO1. Respond to emergencies

Assessment Contents Conditions Methodologi Assessment

Criteria es Methods
51

1. Ingredients Varieties and CONDITIONS:  Lecture/D Oral

are selected, characteristics iscussion questioning
measured and of specialized Students/train (Asynchro Written
weighed cakes, both ees must be examination
nous via
according to classical and provided with Direct
recipe contemporary the following: CM observation
requirements, and other types Moodle/ Demonstratio
enterprise and of desserts Commercial Google n following
customer Commodity mixers and classroom protocol
preferences. knowledge, attachments , Distance
2. Required including Scales and Learning
temperature is quality Measuring
for
selected to indicators of Devices
prepare specialized Piping bags Knowledg
products in cakes and other and e
accordance types of attachment Contents)
with the desserts Whisks,  Demonstr
desired Culinary terms beaters, ation/App
characteristics related to spatulas
lication
, standard specialized Cutting
recipe cakes and other implements (Face-to-
specifications types of for nuts and face
and enterprise desserts fruits, graters following
practices. Portion control Oven protocol)
3. Desserts are and yield Cake and  Actual
prepared Standard recipe sponge tins
Presentat
according to specifications and moulds
ion (Face-
recipe of specialized Wooden
specifications cakes and other spoons to-face
and desired types of Bowl cutters following
product desserts protocol)
characteristics Standard
4. Appropriate Operating
equipment are Procedures in
used preparing other
according to types of
required desserts
pastry and
bakery
products and
standard
operating
procedures
52

LO2. Plan, prepare and conduct a dessert trolley presentation.

Assessment Contents Conditions Methodologi Assessment
Criteria es Methods
1. Dessert Planning, Students/train  Lecture/ Oral
trolley preparing and ees must be Discussio questioning
services are presenting provided with n Written
planned and trolley services the following: examination
(Asynchr
utilized Arranging and Direct
according to preparing Measuring onous via observation
available variety of Devices CM Demonstratio
facilities desserts China ware Moodle/ n following
equipment OHS Decorating Google protocol
and materials classroo
customer/en Packaging m,
terprise materials
Distance
requirement Trolley
s. Learning
2. Variety of for
desserts are Knowled
prepared ge
and arranged Contents
in
)
accordance
with  Demonst
enterprise ration/Ap
standards plication
and (Face-to-
procedure. face
following
protocol)
 Actual
Presentat
ion
(Face-to-
face
following
protocol)
53

LO3 Store and package desserts

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
1. Desserts are Temperature Students/traine  Lecture/Di Oral
stored in range in storing es must be scussion questioning
accordance desserts provided with (Asynchro Written
with the the following: examination
nous via
required Packaging design Direct
temperature techniques Packaging CM observation
and materials Moodle/G Demonstration
customer’s Standards and Thermometer oogle following
specification procedures in Display cabinets classroom, protocol
s storing and including Distance
2. Desserts are packaging temperature Learning
packaged in desserts controlled
for
accordance cabinets
with OHS Refrigerator Knowledge
established Chillers Contents)
standards Freezers  Demonstra
and China wares tion/Applic
procedures. ation
(Face-to-
face
following
protocol)
 Actual
Presentati
on (Face-
to-face
following
protocol)
54

UNIT OF COMPETENCY : PREPARE AND DISPLAY PETITS FOURS

MODULE TITLE : PREPARING AND DISPLAYING PETITS FOURS

MODULE DESCRIPTOR : The module covers the knowledge, skills and attitude
required to be able to prepare and display and service
a wide range of petits fours including petits four 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.

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

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

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 patits fours

Details of Learning Outcomes

LO1. Prepare iced petits fours

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
55

1. Sponges and Characteristics Students/traine  Lecture/Di Oral

bases are of classical and es must be scussion questioning
prepared, cut contemporary provided with (Asynchro Written
and assemble petits fours the following: examination
nous via
according to Underlying Direct
standard principles in Personal CM observation
recipes and preparing petit Protective Moodle/G Demonstration
enterprise fours equipment oogle following
requirements Types and kinds Small hand classroom, protocol
and practices. of sponge and tools Distance
2. Fillings are bases Measuring Learning
prepared with Different kinds equipment
for
the required of fillings Set of knives
flavors and Procedure in Rolling Pin Knowledge
consistency. making fondant Decorative Contents)
3. Fondant icing icing cutters  Demonstra
is brought in Decorations and Molder tion/Applic
accordance designs Pots and pans ation
with the OHS CD’s, VHS
(Face-to-
required Hand-outs
temperature face
and following
established protocol)
standards  Actual
operating Presentati
procedures.
on (Face-
4. Decorations
to-face
are designed
and used in following
accordance protocol)
with the
establishment
standards and
procedure.

LO2. Prepare fresh petits fours

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
56

1. A selection Kinds of small Students/traine  Lecture/Di Oral

of small choux paste es must be scussion questioning
choux paste Types of sweet provided with (Asynchro Written
shapes are paste and fillings the following: examination
nous via
baked and Different Direct
decorated in garnishes, glazes Personal CM observation
accordance and finishes Protective Moodle/G Demonstration
with Standards and equipment oogle following
established operating Small hand classroom, protocol
standards procedures in tools Distance
and preparing fresh Measuring Learning
procedures. petits fours equipment
for
2. Baked sweet OHS Bake wares
paste are Pot and pans Knowledge
prepared Molder (tart) Contents)
and blended Pastry brusher  Demonstra
in Piping tube tion/Applic
accordance Pastry bag ation
with Set of knives
(Face-to-
established Decorative
standards cutters face
and CD’s, VHS following
procedures. Hand-outs protocol)
3. Fillings are  Actual
prepared Presentati
and used to
on (Face-
the required
to-face
flavors and
consistency following
4. Garnishes, protocol)
glazes and
finished are
used in
accordance
with the
established
standards
and
procedures.
57

LO3. Prepare marzipan petits fours

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
1. Marzipan flavor and shape Students/traine  Lecture/Di Oral
petits fours are specifications es must be scussion questioning
flavored and and enterprise provided with (Asynchro Written
shaped to the standards of the following: examination
nous via
required quality marzipan Direct
specifications Personal CM observation
and enterprise Standards and Protective Moodle/G Demonstration
standards operating equipment oogle following
2. Coat marzipan procedures in Small hand classroom, protocol
fruits to coating tools Distance
preserve marzipan fruits Heavy duty Learning
desired eating equipments
for
characteristics OHS Pans and pots
of and of Measuring Knowledge
required, equipment Contents)
soften with Piping tube  Demonstra
egg whites, Set of knives tion/Applic
pipe into Molder ation
shapes are Rolling Pin
(Face-to-
seal/brown Decorative
with applied cutters face
heat according CD’s, VHS following
to enterprise Hand-outs protocol)
practice.  Actual
Presentati
on (Face-
to-face
following
protocol)

LO4. Prepare caramelized petits fours

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
58

1. Fresh Specifications of Students/traine  Lecture/Di Oral

fruits/fruit fresh fruits es must be scussion questioning
segments are needed to provided with (Asynchro Written
selected to caramelized the following: examination
nous via
caramelized Specifications of Direct
petits fours in dried fruits Personal CM observation
accordance needed. Protective Moodle/G Demonstration
with required Kinds of sugar to equipment oogle following
specifications caramelized Small hand classroom, protocol
and enterprise tools Distance
standards Heavy duty Learning
2. Petits fours equipments
for
are Pans and pots
sandwiched Measuring Knowledge
with dried equipment Contents)
fruits or nuts Set of knives  Demonstra
or filled with CD’s, VHS tion/Applic
flavored Hand-outs ation
marzipan and
(Face-to-
coated with
pale-amber face
colored following
caramel protocol)
according to  Actual
specifications Presentati
and enterprise
on (Face-
standards.
to-face
following
protocol)

LO5. Display petits fours

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
59

1. Appropriate Kinds and uses Students/traine  Lecture/Di Oral

receptacles are of receptacles es must be scussion questioning
selected and for petits fours provided with (Asynchro Written
prepared for Tips on how to the following: examination
nous via
display of display petit Direct
petits fours fours Personal CM observation
2. Petits fours are Standards and Protective Moodle/G Demonstration
displayed procedures in equipment oogle following
creatively to displaying petits Small hand classroom, protocol
enhance fours tools Distance
customer OHS Display stands / Learning
appeal. flat forms
for
Set of knives
Decorative Knowledge
cutters Contents)
CD’s, VHS  Demonstra
Hand-outs tion/Applic
ation
(Face-to-
face
following
protocol)
 Actual
Presentati
on (Face-
to-face
following
protocol)

LO6. Store patits fours

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
60

1. Petits fours are Tips on storing Students/traine  Lecture/Di Oral

stored in petits fours es must be scussion questioning
required provided with (Asynchro Written
temperatures the following: examination
nous via
and conditions Temperature Direct
to maintain requirements in Personal CM observation
maximum storing petits Protective Moodle/G Demonstration
eating fours equipment oogle following
qualities, Display cabinets classroom, protocol
appearance Standards and or temperature Distance
and freshness. procedures in controlled Learning
2. Petits fours are storing and cabinets
for
packaged in packaging petits Refrigerator
accordance fours Packaging Knowledge
with materials Contents)
established OHS CD’s, VHS  Demonstra
standards and Hand-outs tion/Applic
procedures ation
(Face-to-
face
following
protocol)
 Actual
Presentati
on (Face-
to-face
following
protocol)
61

What is Competency-Based Curriculum (CBC)

 A competency-based curriculum is a framework or guide for the

subsequent detailed development of competencies, associated
methodologies, training and assessment resources.

 The CBC specifies the outcomes which are consistent with the
requirements of the workplace as agreed through the industry or
community consultations.

 CBC can be developed immediately when competency standards exist.

 When competency standards do not exist, curriculum developers need

to clearly define the learning outcomes to be attained. The standard of
performance required must be appropriate to industry and
occupational needs through the industry/enterprise or specified client
group consultations.

These materials are available in both printed and electronic copies.

For more information please contact:

Technical Education and Skills Development Authority (TESDA)
Telephone Nos.: 893-8281, 817-4076 to 82 loc. 611, 630, 631 and 635 or visit
our website: www.tesda.gov.ph or the TESDA Regional or Provincial Office
nearest you.