TRAINING ACTIVITY MATRIX

BRAED AND PASTRY PRODUCTION NC II

TRAINING ACTIVITY TRAINEES FACILITIES, TOOLS & VENUE DATE REMARKS

EQUIPMENT (Work Station)
I. Preliminaries

A. Prayer Francis A. Reutro • PC Unit /laptop Lecture Room JUNE 30, All 25
• LCD projector 2024 trainees
B. National Anthem Mari France D. Bosotros • LCD monitor 8:00 am to attended the
12:00 pm activity
• Speakers
C. Motivation Jehu A. Cinco
(4 Hours)
D. Orientation or Marites B. Dela Fuente
Training Induction Trainer
Program

E. Pre-test

Date Developed: Document No.

BREAD AND PASTRY PRODUCTION MAY 2024 Validated by: Page 1 of 9
NC II
Developed by:
TOURISM MARITES B. DELA FUENTE
SECTOR
 TRAINING ACTIVITY TRAINEES FACILITIES, TOOLS & VENUE DATE REMARKS
EQUIPMENT (Workstation)

II. Training Proper

Prepare bakery products Shika G. Julpa  Commercial mixers and JULY 1-10, Twenty five
Danna V. Gomzalez

attachments
Cutting implements
WORK 2024 trainees
successfully
Marlyn B. Mustafa
Gretchen V. Abuat Scales STATION 8:00 am to completed the
Genelyn d. Seville  Bowls 12:00 pm assigned
 Ovens 1 1:00 pm to activities and
 Moulds, shapes and demonstrated
Aurora V. Fernandez
cutters competence in
Kennah B. Bosotros
this unit.
Eloyza S. Casendo  Baking sheets and
containers
PREPARE (60 Hours)
Stephany U. Bellenes
Princess F. Buatista
 Various shapes and sizes AND Consequently,
they have
of pans
Decorate and present
Frezzy G. Magalona
 Bread Baking PRODUCE progressed to
the next unit of
bakery product  Beating
Ramonito P. Villanueva
 Whisking BAKERY competency.
Beatriz F. Lopez
Leah Mae N. Fernandez


Folding
Rolling
PRODUCTS
Rizzle S. Martinez
 Laminating
 Creaming
Aleeson G. Canque  Kneading
Jensai N. Parayday  Incorporating fat Make-
Peter S. Lim up
Leony u. Untolan  Proofing
Syril S. Lomot  Jellies and glazes

Date Developed: Document No.

BREAD AND PASTRY PRODUCTION MAY 2024 Validated by: Page 2 of 9
NC II
Developed by:
TOURISM MARITES B. DELA FUENTE
SECTOR
Store bakery products Flowers and leaves
Jezren T. Guimay  Herbs
Marcelo H. Reyes  Flavored and colored
Maria Jen D. Jose sugar
Carlo A. Abades  Fresh and
Rico Q. Remualdes preserved/crystallized
fruits
 Seeds and nuts
 Icings, sprinkled icing
sugar or chocolate
 powder
 Butter creams, Ganache,
Fondants
 Savory fillings
appropriate containers
 9.3 Labeling
 Display cabinets
including temperature-
 controlled cabinets to
cool or warm.
 Refrigeration, chilling
and freezing
 Length of time in
freezer /cool storage

Date Developed: Document No.

BREAD AND PASTRY PRODUCTION MAY 2024 Validated by: Page 3 of 9
NC II
Developed by:
TOURISM MARITES B. DELA FUENTE
SECTOR
Prepare pastry products Shika G. Julpa  Commercial mixers and JULY 11-21, Twenty-five
Danna V. Gomzalez attachments 2024 trainees
Marlyn B. Mustafa  Cutting implements Work successfully
Gretchen V. Abuat
Genelyn d. Seville


Scales
Measures
Station 2 8:00 am to
12:00 pm
completed the
assigned
Aurora V. Fernandez  Bowls 1:00 pm to activities and
Kennah B. Bosotros  Ovens demonstrated
Decorate and present
pastry products
Eloyza S. Casendo Moulds, shapes and Prepare (64 Hours)
competence in
this unit.
Stephany U. Bellenes cutters
Princess F. Buatista  Baking sheets and And
containers Consequently,
Frezzy G. Magalona
 Various shapes and sizes Produce they have
progressed to
Ramonito P. Villanueva

of pans
Flours
Pastry the next unit of
Beatriz F. Lopez
Store pastry products Leah Mae N. Fernandez


Sugars
Eggs
Products competency

Rizzle S. Martinez
 Milk
Aleeson G. Canque
 Cream
Jensai N. Parayday
 Gelatin
Peter S. Lim
Fruits
Leony u. Untolan  Nuts
Syril S. Lomot  Flavorings and essences
Jezren T. Guimay  Chocolate
Marcelo H. Reyes  Pate Brisee and short
Maria Jen D. Jose pastries
Carlo A. Abades  Puff Pastry
Rico Q. Remualdes  Choux Pastry
 Strudel and Phyllo
 Baked Meringues

Date Developed: Document No.

BREAD AND PASTRY PRODUCTION MAY 2024 Validated by: Page 4 of 9
NC II
Developed by:
TOURISM MARITES B. DELA FUENTE
SECTOR
 Twenty-five
Prepare sponge and cakes  Whisks trainees
Shika G. Julpa  Beaters WORK JULY 22-, 2024 successfully
Danna V. Gomzalez  Spatulas, wooden AUGUST 2, completed the
Marlyn B. Mustafa spoons STATION 2024 assigned.
Gretchen V. Abuat
Genelyn d. Seville
 Cutting implements for
nuts and fruits
3 8:00 am to
activities and
demonstrated
 Graters 12:00 pm competence in
Prepare and use fillings Aurora V. Fernandez  Scales, measures 1:00 pm to this unit.
Kennah B. Bosotros  Bowl cutters
 Piping bags and Consequently,
Eloyza S. Casendo
attachments (64 Hours) they have
Stephany U. Bellenes
 Ovens progressed to
Princess F. Buatista
 Cake and sponge tins the next unit of

Decorate cakes Frezzy G. Magalona


and mould PREPARE competency

Ramonito P. Villanueva
Beatriz F. Lopez
 . Fillings May include but AND
are not limited to:
Leah Mae N. Fernandez
Rizzle S. Martinez
Fruit, fresh and PRESENT
crystallized
Fruit purees GATEAUX,
Aleeson G. Canque
Present cakes Jensai N. Parayday
Jams
Nuts
TORTES
Peter S. Lim
Leony u. Untolan
Creams
Mousse
AND
Syril S. Lomot Custard CAKE
Decorations May
Jezren T. Guimay include:
Marcelo H. Reyes Glazes and jellies
Store cakes

Date Developed: Document No.

BREAD AND PASTRY PRODUCTION MAY 2024 Validated by: Page 5 of 9
NC II
Developed by:
TOURISM MARITES B. DELA FUENTE
SECTOR
 Maria Jen D. Jose Icing
Carlo A. Abades Chocolates
Rico Q. Remualdes Sprinkled icing sugar
Fresh and
preserved/crystallized
fruits
Fruit purees
Nuts, whole or crushed
Colored/flavored sugar
Marzipan coatings
Fondants, butter cream,
boiled icings

Date Developed: Document No.

BREAD AND PASTRY PRODUCTION MAY 2024 Validated by: Page 6 of 9
NC II
Developed by:
TOURISM MARITES B. DELA FUENTE
SECTOR
 TRAINING TRAINEES FACILITIES, TOOLS & VENUE DATE REMARKS
ACTIVITY EQUIPMENT (Workstation)
Prepare iced petits fours
 Demonstrated ability to AUGUST 3-8,
Shika G. Julpa
Danna V. Gomzalez prepare and present a WORK 2024
There were 23
trainees had
Marlyn B. Mustafa
Gretchen V. Abuat
diverse range
 of petits fours in
STATION 8:00 am to
performed the
given activities
Genelyn d. Seville accordance with
established standards and
4 12:00 pm
1:00 pm to
and had passed
Prepare fresh petits fours this unit of
Aurora V. Fernandez  procedures
 demonstrated ability competency.
Kennah B. Bosotros
package and store a (64 Hours)
Eloyza S. Casendo
range of petits four in They all
Stephany U. Bellenes moved to the
accordance with
Princess F. Buatista
Prepare marzipan petits
established standards and
procedures
PREPARE next unit of
competency.
fours Frezzy G. Magalona
Ramonito P. Villanueva
 Applied food hygiene and AND
safety principles in
Beatriz F. Lopez
Leah Mae N. Fernandez
accordance with the DISPLAY
preparation and
Rizzle S. Martinez presentation process PETITS
 Demonstration
Prepare caramelized petits Aleeson G. Canque knowledge on the FOURS
fours Jensai N. Parayday characteristics of petits
Peter S. Lim four and suitable
Leony u. Untolan decorations/garnishes in
Syril S. Lomot accordance with
established standards and
Jezren T. Guimay procedures
Display petits fours Marcelo H. Reyes  Varieties and
Maria Jen D. Jose characteristics of classical
Carlo A. Abades and contemporary petits
Rico Q. Remualdes four including taste,
Store petits fours texture, structure, shape
and size appropriate for
petits fours, according to
Date Developed: Document No.
industry and enterprise
BREAD AND PASTRY PRODUCTION standardsfours
MAY 2024 Validated by: Page 7 of 9
NC II ingredients
Developed by:
 Storage conditions for
TOURISM petits foursB.and
MARITES DELA FUENTE
SECTOR
optimizing shelf life
 Properties of the
ingredients used and
III. Assessment and Evaluation
Institutional Assessment Prepare bakery products
Shika G. Julpa Decorate and present AUGUST 11 –
Danna V. Gomzalez bakery products 12, 2024
Marlyn B. Mustafa Store bakery products 8:00 am to
Gretchen V. Abuat 12:00 pm
Genelyn d. Seville Prepare pastry
Aurora V. Fernandez products 1:00 pm to
Kennah B. Bosotros Decorate and present
5:00 pm
pastry products
Eloyza S. Casendo
Store pastry products
Stephany U. Bellenes (8 Hours)
Princess F. Buatista
Prepare sponge and
Frezzy G. Magalona
cakes
Ramonito P. Villanueva Prepare and use
Beatriz F. Lopez fillings
Leah Mae N. Fernandez Decorate cakes
Rizzle S. Martinez Present cakes
Aleeson G. Canque Store cakes
Jensai N. Parayday
Peter S. Lim Prepare iced petits
Leony u. Untolan fours
Syril S. Lomot Prepare fresh petits
Jezren T. Guimay fours
Marcelo H. Reyes Prepare marzipan
Maria Jen D. Jose petits fours
Carlo A. Abades Prepare caramelized
Rico Q. Remualdes petits fours

Date Developed: Document No.

BREAD AND PASTRY PRODUCTION MAY 2024 Validated by: Page 8 of 9
NC II
Developed by:
TOURISM MARITES B. DELA FUENTE
SECTOR
 Display petits fours
Store petits fours

Prepare and serve

plated desserts
Plan, prepare and
present dessert buffet
selection or plating
Store and package
Desserts.

Prepared by MARITES B. DELA FUENTE

Trainer

Date Developed: Document No.

BREAD AND PASTRY PRODUCTION MAY 2024 Validated by: Page 9 of 9
NC II
Developed by:
TOURISM MARITES B. DELA FUENTE
SECTOR