TESDA-OP-CO-01-F03

LETTER OF APPLICATION/INTENT

July 23,2021

DIR. JIMMICIO S. DAOATEN

PROVINCIAL DIRECTOR
TESDA- PO. PANGASINAN
Provincial Capitol Compound Lingayen, Pangasinan

Dear Sir:

We would like to express our intention to apply for program registration for the fol-
lowing qualification(s):

Qualification Training Duration

(No. of Hours)

1.BREAD AND PASTRY PRODUCTION NC II 141hours / 18 days

Enclosed are the required documents.

We hope for your immediate action on this application.

Very truly yours,

MS. ALYSSA U. ESPINOZA

School Administrator

Attachments:(As indicated in the Program Registration Checklist)

1. Corporate Administrative Documents
2. Curricular Requirements
3. Faculty and Personnel
4. Program Guidelines
5. Support Services
 TESDA-OP-CO-01-F05
(Rev. No. 00- 03/08/17)

Program Registration Requirement Checklist

(For Institution-based Programs)

Name of TVI ST. BENEDICTUS TRAINING AND ASSESSMENT CENTER

INC.
Brgy. Lumbang,Calasiao, Pangasinan, Philippines
Address
Telephone Numbers: (075) 540-3878 /09100971665
Program Applied BREAD AND PASTRY PRODUCTION NC II Duration: 141 hrs
No. of trainees per batch: 25 trainees
Training Capacity
No. of batches per year: 8 batches per year
Program Registration Requirements
Compliant
Remarks
Yes No
1. CORPORATE AND ADMINISTRATIVE
DOCUMENTS
a) Letter of Application/Intent (TESDA-
OP-CO-F03)
b) Board Resolution/Academic Council
Resolution to offer the program signed
by the Board Secretary and attested
by the Chairperson (SUCs, LCUs, and
private institutions) Board
Resolution/Academic Council Resolu-
tion must specifically cover the train-
ing delivery site)
c) Special law creating the institution
(for public institution) e.g. Republic
Act, Executive Order, Sanggunian-
gResolutions)
d) Securities and Exchange Commission
(SEC) Registration for private
institutions
e) Articles of Incorporation (indicate main
address)
f) Proof of building Ownership or
contract of lease (covering at least two
years) upon application for new pro-
gram. For succeeding application a
valid contract of lease
g) Current Fire Safety Certificate
(training site)
h) For Institutions that will branch out
The Articles of Incorporation & Bylaws
must state reasons for opening of the
branch. The Articles of Incorporation
signed by majority of the Incorporators
must be notarized and received by
Name of TVI ST. BENEDICTUS TRAINING AND ASSESSMENT CENTER
INC.
Brgy. Lumbang,Calasiao, Pangasinan, Philippines
Address
Telephone Numbers: (075) 540-3878 /09100971665
Program Applied BREAD AND PASTRY PRODUCTION NC II Duration: 141 hrs
No. of trainees per batch: 25 trainees
Training Capacity
No. of batches per year: 8 batches per year
Program Registration Requirements
Compliant
Remarks
Yes No
SEC

2. CURRICULAR REQUIREMENTS
a) Competency-based Curriculum
(TESDA-OP-CO-01-F11) indicating
the qualification being addressed
and the competencies to be
developed
a.1 Course Design
a.2 Modules of Instruction
b) List of Equipment (TESDA-OP-CO-01-
F13), Tools (TESDA-OP-CO-01-F14)
and Consumables/Materials (TESDA-
OP-CO-01-F15) necessary to deliver
the program

c) List of instructional materials (TESDA-

OP-CO-01-F16) (such as reference
materials, slides, video tapes, internet
access and library resource necessary
to deliver the program
d) List of Physical Facilities (TESDA-
OP-CO-01-F17) and List of Off-Cam-
pus Physical Facilities TESDA-OP-
CO-01-F18)
e) Shop layout of training facilities indi-
cating the floor area
f) Institutional Assessment
Note: Actual Assessment Tools
should be shown during inspection
3. FACULTY AND PERSONNEL
a) List of Officials (TESDA-OP-CO-01-
F19)
Name of TVI ST. BENEDICTUS TRAINING AND ASSESSMENT CENTER
INC.
Brgy. Lumbang,Calasiao, Pangasinan, Philippines
Address
Telephone Numbers: (075) 540-3878 /09100971665
Program Applied BREAD AND PASTRY PRODUCTION NC II Duration: 141 hrs
No. of trainees per batch: 25 trainees
Training Capacity
No. of batches per year: 8 batches per year
Program Registration Requirements
Compliant
Remarks
Yes No
b) List of Trainers (TESDA-OP-CO-01-
F20) with their qualifications, areas
of expertise, and courses/seminars at-
tended with supporting evidence
available, such as relevant NTTC/
trainer qualification certificates and
certification of employment. For NTR
programs, copy of Training Certificate
on Trainers Methodology I or other
Trainer Methodology Certificates, and
evidence of specialization of the
trainer of the program. A certified true
copy of notarized contract of employ-
ment by the applicant TVI is required.

c) List of Non-Teaching Staff

(TESDA-OP-CO-01-F21) with their
qualifications with supporting
evidences available, such as copies of
certificates/contracts of employment,
etc.

4. PROGRAM GUIDELINES
a) Program fees, with breakdown of tu-
ition and other fees and schedule of
fee payment duly signed by the school
head indicating the effectivity of school
year
b) Documented grading system, details
of which are provided to students/
trainees at the start of their program
c) Entry requirements for the program
comply with the relevant training
regulations if applicable

d) Rules on attendance
Name of TVI ST. BENEDICTUS TRAINING AND ASSESSMENT CENTER
INC.
Brgy. Lumbang,Calasiao, Pangasinan, Philippines
Address
Telephone Numbers: (075) 540-3878 /09100971665
Program Applied BREAD AND PASTRY PRODUCTION NC II Duration: 141 hrs
No. of trainees per batch: 25 trainees
Training Capacity
No. of batches per year: 8 batches per year
Program Registration Requirements
Compliant
Remarks
Yes No
5. SUPPORT SERVICES
a) Health services are available to the
students/trainees. If these services are
contracted out or out-sourced, the
contract or MOA or similar documents
must be submitted.
b) Job Linkaging and Networking Ser-
vices (JLNS)which include Career Ser-
vices and Employment Facilitation
available to students/trainees/TVET
graduates (reference: Section IV, let-
ter A – Delivery Platforms of
JLNS Nos. 1-4 of the TESDA Circular
No. 38, series of 2016)
c) Community outreach program – op-
tional
d) Research program, activities that will
support continuing development of the
program of the school – optional
6. Additional Requirements for DTS/DTP Applicants
a) Application Letter of the TVI and the
Establishment
b) Accomplished Application form for TVI
and for Establishment
c) Photocopy of TVI’s CTPR
d) Photocopy of Establishment SEC
Registration
e) Memorandum of Agreement with
partner Establishment/s
f) Training Plan (DTS Form 5)
g) Certification issued by the TVI
designating the Industrial Coordinator

h) Certification issued by the company

designating the In-plant Trainer
Forms – refer to TESDA Circular No. 31
Series 2012 - Guidelines in Implementing the
Dual Training System (DTS) Programs and
Dualized Training Programs (DTP)
 Name of TVI ST. BENEDICTUS TRAINING AND ASSESSMENT CENTER
INC.
Brgy. Lumbang,Calasiao, Pangasinan, Philippines
Address
Telephone Numbers: (075) 540-3878 /09100971665
Program Applied BREAD AND PASTRY PRODUCTION NC II Duration: 141 hrs
No. of trainees per batch: 25 trainees
Training Capacity
No. of batches per year: 8 batches per year
Program Registration Requirements
Compliant
Remarks
Yes No
a) Copy of CTPR of the registered
institution-based program
b) Copy of the approved program
registration documents
c) LTO Registration of the prime mover
of the MBC ( for delivered in a self-
contained van)
d) Design/lay-out of the MBC
Reference: TESDA Circular No. 27 Series of
2009 Operational Polices in the Registration
of Mobile Training Classrooms, Park and
Training Programs (MBC-MTP) and TESDA
Order 28 Series in 2012 – Addendum and
Amendments to the Guidelines and
Registration of Mobile Training Program
(MTP)
(Note: Erasure is not allowed on the submitted checklist of requirements)

General Comments/Remarks:

Prepared by: Noted by:

CARMENCITA DG. LOPEZ JIMMICIO S. DAOATEN

PO UTPRAS Focal Person Provincial Director
Date: Date:

Program Registration Requirement Checklist

(Company/Enterprise-based Programs)
Name of Company ST. BENEDICTUS TRAINING AND ASSESSMENT
CENTER INC.
Brgy. Lumbang,Calasiao, Pangasinan, Philippines
Address
Telephone Numbers: (075) 540-3878 /09100971665
Program Applied BREAD AND PASTRY PRODUCTION NC II Duration:141hrs
No. of Trainees per batch: 25 Trainees
Training Capacity
No. of Batches per year: 8 batches
Program Registration Requirements
Compliant
Program Registration Requirements Remarks
Yes No
1. CORPORATE AND
ADMINISTRATIVE DOCUMENTS
a) Letter of Application/Intent
(TESDA-OP-CO-F01)
b) Securities and Exchange Commis-
sion (SEC) Registration for Corpo-
ration.
For sole proprietorship, a DTI Reg-
istration is required.
c) Proof of building ownership or
contract of lease (covering at least
two years) upon application for
new program. For succeeding ap-
plication a valid contract of lease)
d) Current Fire Safety Certificate
(training site)
2. CURRICULAR REQUIREMENTS
a) Competency-based Curriculum
(TESDA-OP- CO-01-F08)
indicating the qualification
being addressed and the com-
petencies to be developed
a.1 Course Design
a.2 Modules ofInstruction
b) List of Equipment (TESDA-OP-
CO-01-F13), Tools (TESDA-OP-
CO-01-F14), and Consumables
(TESDA-OP-CO-01-F15) neces-
sary to deliverthe program
 Name of Company ST. BENEDICTUS TRAINING AND ASSESSMENT
CENTER INC.
Brgy. Lumbang,Calasiao, Pangasinan, Philippines
Address
Telephone Numbers: (075) 540-3878 /09100971665
Program Applied BREAD AND PASTRY PRODUCTION NC II Duration:141hrs
No. of Trainees per batch: 25 TRAINEES
Training Capacity
No. of Batches per year: 8 BATCHES
Program Registration Requirements
Program Registration Requirements Compliant Remarks
c) List of Physical Facilities
(TESDA-OP-CO-01-F17) and List
of Off-Campus Physical Facilities
TESDA-OP-CO-01-F18) indicating
floor area
d) Shop layout of training facilities
indicating the floor area
3. Trainer/HRD Personnel
a) List of Trainers (TESDA-OP-CO-
01-F20) with their qualifications,
areas of expertise, and courses/
seminars attended with sup-
porting evidence available, such as
relevant NTTC/trainer qualification
certificates and certification of
employment.)
(Note: Erasure is not allowed on the submitted checklist of requirements)

General Comments/Remarks:

Prepared by: Noted by:

CARMENCITA DG. LOPEZ JIMMICIO S. DAOATEN

PO UTPRAS Focal Person Provincial Director
Date: Date:

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

A. Course Design

Course Title : Bread and Pastry Production

Nominal Duration : 141 HOURS
Qualification Description : NC II
Course Description : This course is designed to enhance
the knowledge, skills and attitude in bread and pastry production to prepare
and present dessert; prepare and display petits fours in accordance with in-
dustry standards. It covers the basics, common and core competencies.

Trainee Entry Requirements: Can Communicate in Basic English Language

At least High School Graduate
Physically and mentally fit
Good moral character and can perform basic
Mathematics computation
With pleasing personality
 TESDA-OP-CO-01-F11
(Rev. No. 00- 03/08/17)

Course Structure

Basic Competencies
No. Of Hour: (18)

Unit of competencies Module Title Learning Outcomes Nominal

Duration
1. Participate in work- Participating 1.1 Obtain and convey workplace 4 hours
place communica- in workplace information
tion communica- 1.2 Participate in workplace
tion meetings and discussions
1.3 Complete relevant work re-
lated documents
2. Work in a team en- Working in 2.1 Describe team role and 4 hours
vironment a team scope
environ- 2.2 Identify own role and respon-
ment sibility within team
2.3 Work as a team member
3. Practice career pro- Practicing 3.1 Integrate personal objec- 5 hours
fessionalism career tives with organizational goals
profes- 3.2 Set and meet work priori-
sionalism ties
3.3 Maintain professional
growth and development
4. Practice occupa- Practicing 4.1 Identify hazards and risks 5 hours
tional health and occupa-
4.2 Evaluate hazards and risks
safety procedures tional
health 4.3 Control hazards and risks
and
4.4 Maintain OHS awareness
safety
proce-
dures
 TESDA-OP-CO-01-F11
(Rev. No. 00- 03/08/17)
Common Competencies
No. Of Hours: (18)

Unit of Module Title Learning Outcomes Nominal

competencies Duration
1. PERFORM PERFORMING 1.1 Follow workplace procedures 4 hours
WORKPLA WORKPLACE for health, safety and security prac-
CE AND AND SAFETY tices
SAFETY PRACTICES 1.2 Deal with emergency situations
PRACTICE
1.3 Maintain safe personal presen-
S
tation standards
2. PROVIDE PROVIDING 2.1 . Greet customer 4 hours
EFFECTIVE EFFECTIVE 2.2 Identify customer needs
CUSTOME CUSTOMER 2.3 Deliver service to customer
R SERVICE SERVICE 2.4 Handle queries through tele-
phone, fax machine, internet and
email
2.5 Handle complaints, evaluation
and recommendations
3. OBSERVE OBSERVING 3.1 Follow hygiene procedures 4 hours
WORKPLA WORKPLACE
CE HYGIENE 3.2 Identify and prevent hygiene
HYGIENE PROCEDURES risks
PROCEDU
RES
4. DEVELOP DEVELOPING 4.1 Seek information on the industry 2 hours
AND UPDATE AND UPDATE
INDUSTRY INDUSTRY 4.2 Update industry knowledge
KNOWLEDGE KNOWLEDGE
5. PERFORM PERFORMING 5.1 Plan and prepare for task to be under- 4 hours
COMPUTER COMPUTER taken
OPERATIONS OPERATIONS 5.2 Input data into computer
5.3 Access information using computer
5.4 Produce/output data using computer sys-
tem
5.5 Maintain computer equipment and sys-
tems

TESDA-OP-CO-01-F11
(Rev. No. 00- 03/08/17)
 Core Competencies
No. of Hours: (105)
Unit of competencies Module Title Learning Outcomes Nominal
Duration
1. Prepare and pro- Preparing 1.1 Prepare bakery products 15 hours
duce bakery prod- and produc- 1.2 Decorate and present bakery
ucts ing bakery products
products 1.3 Store bakery products
2. Prepare and pro- Preparing 2.1 Prepare pastry products 15 hours
duce pastry prod- and produc- 2.2 Decorate and present pastry
uct ing pastry products
product 2.3 Store pastry product
3. Prepare and Preparing 3.1 Prepare sponge and cakes 25 hours
present gateaux, and present- 3.2 Prepare and use fillings
tortes and cakes ing gateaux, 3.3 Decorate cakes
tortes, and 3.4 Present cakes
cakes 3.5 Store cakes
4. Prepare and dis- Preparing 4.1 Prepare iced petits fours 20 hours
play petits fours and display- 4.2 Prepare fresh petits four
ing petits 4.3 Prepare marzipan petits fours
fours 4.4 Prepare caramelized petits
fours
4.5 Display petits fours
4.6 Store petits fours
5. Present desserts Presenting 5.1 Present and serve plated 30 hours
desserts desserts
5.2 Plan, prepare and present
desserts buffet selection or
plating
5.3 Store and package desserts

Assessment Methods:
Oral questioning
Writing examination
Observation demonstration

Course Delivery:
Lecture/Actual Demonstration
On-the job training
Video presentation

Resources:
TOOLS EQUIPMENT MATERIAL
QT QTY QTY
Y
12 Measuring cups, 6 Commercial Cake flour
solid mixers with
complete at-
tachments
12 Measuring cup, 1 Mechanical Bread flour
liquid (250 and dough roller
500 ml)
25 Measuring 1 Decker oven All purpose
spoon

3 Cake turn table 1 Compressor Sugar

20 Decorating tips 1 Dough cutter Yeast
6 Rolling pins butter
6 Pie pan sizes Margarine
6,8,10
6 Sheet pans Butter (French
bread)
6 Pie cutter Cooking oil
6 Rubber scrapper Lard
6 Palette knife All-purpose
cream
6 Cake stand with Whipping
tier cream
6 Cake pillars Confectioner
sugar
6 Sauce pan, s/s Knox gelatin
6 Ladles s/s Flaked al-
monds
6 Knives s/s with Chocolate
plastics handle chips
6 Chopping board Chocolate,
color coded shredded
6 Scale 2, 10 kgs Cherries with
stem
6 Grater Cherries
6 Wooden spoon Food colors
6 Beaters Tropical fruits
12 Mixing bowl 4 Gas range Whole wheat,
sets (6pcs per set) rye, multigrain
6 Wire whisk 1 Upright freezer Cream cheese
6 Muffin pan small 1 Refrigerator Paper cups
6 Muffin pan Tulip paste
medium
6 Muffin pan big Sugar lace
6 Loaf pan small Pineapple juice
6 Loaf pan Contreau
medium
6 Loaf pan big TRAINING
MATERIALS
4 Rectangular pan Wilton, decorat-
 1x8x8 ing
magazine,video
6 Round pan Good house-
6,8,10,12,14,16 keeping baking
books
6 Pie pan
6 Flour sifter
6 Strainer
3 Double boiler
Piping bag
Coupler

(List of recommended tools, equipment and material for the training of (25) training
(Bread and Pastry Production NC II)

Trainer Qualification:

BREAD AND PASTRY PRODUCTION NC II

 must have completed a Trainees 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 train-
ing and seminars (for patisserie trainees) or equivalent
 proficient in bakery/pastry production (for Bread and Pastry Pro-
duction trainees)

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

BASIC COMPETENCIES

UNIT OF COMPETENCIES :PARTICIPATE IN WORKPLACE

COMMUNICATION

MODULES TITLE : PARTICIPATING IN WORKPLACE

COMMUNICATION

MODULE DESCRIPTOR : THIS MODULE COVERS THE KNOWLEDGE,

SKILLS AND ATTITUDE REQUIRED TO OBTAIN,
INTERPRET AND CONVEY INFORMATION IN
RESPONSE TO WORKPLACE REQUIREMENTS

NOMINAL DURATION : 4 HOURS

Summary of Learning Outcome:

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 Crite- Contents Condition Re- Methodologies Assessment

ria sources Methods
1. Specific relevant Parts of speech The trainees Group Discussion/ In- Written test
information is ac- must be pro- teraction
cessed from appro- vided with the
priate sources Sentence con- following: Practice perfor-
2. Effective ques- struction Assignment method mance test
tioning and active
listening and speak- Writing material
ing skills are used Effective commu- (pen and paper) Interview
to gather and con- nication Competency-based
vey information Reference learning material
3. Appropriate (Books) method
medium is used to
transfer information Manuals
and ideas
4. Appropriate non-
verbal communica-
tion is used
5. Appropriate lines
of communication
with supervisors
and colleagues are
identified and fol-
lowed
6. Defined work-
place procedure for
the location and
storage of informa-
tion are used.
7. Personal interac-
tion is carried out
clearly and con-
cisely

LO2. COMPLETE RELEVENT WORK-RELATED DOCUMENT

Assessment Criteria Contents Condition Methodologies Assessment

Resources Methods
1. Range of forms re- Basic The trainees Group discussion / Written test
lating to condition of Mathe- must be pro- interaction
matics vided with
employment are the following: Practical perfor-
completed accu- Assignment method mance test
rately and legibly Technical Paper, pen-
2. Workplace data is writing cil/
recorded on stan- ballpeen Competency-based Interview
learning material
dard workplace Types of Reference method
forms and docu- forms books
ments
3. Basic mathematical Manual
processes are used
for routine calcula-
tions
4. Errors in recording
information on
forms. Documents
are identified and
properly acted upon
5. Reporting require-
ments to supervisor
are completed ac-
cording to organiza-
tional guidelines

LO3. PARTICIPATE IN WORKPLACE MEETING AND DISCUSSIONS

Assessment Criteria Contents Condition Methodologies Assessment

Resources Methods
1. Team meetings are Sentence The trainees Group discussion / Written test
attended on time construc- must be pro- interaction
tion vided with the
2. Own opinions are following: Practical perfor-
clearly expressed Assignment mance test
and those of others Technical method
are listened to with- writing Paper, pencil/
out interruption Ballpen Interview
Recording Competency-
3. Meeting inputs are informa- based learning
consistent with the tion Reference material method
meeting purpose and (book)
 established protocols
4. Workplace interac- Manuals
tions are conducted
in a courteous man-
ner.
5. Questions about sim-
ple routine workplace
procedure and mat-
ters concerning work-
ing conditions of em-
ployment are asked
and responded to
6. Meetings outcome
are interpreted and
implemented

BASIC COMPETENCIES

UNIT OF COMPETENCY : WORK IN A TEAM ENVIRONMENT

MODULE TITLE : WORKING IN A TEAM ENVIRONMENT
MODULE DESCRIPTOR : THIS MODULE COVERS THE
KNOWLEDGE, SKILLS AND ATTITUDES REQUIRED IN ORDER TO
RELATE IN A WORK-BASED ENVIRONMENT
NOMINAL DURATION : 4 HOURS
SUMMARY OF LEARNING OUTCOMES:
LO1. Describe team role and scope

LO2. Identify own role and responsibility within team

LO3. Work as a team member

Details of Learning Outcomes:

LO1. Describe team role and scope

Assessment Crite- Contents Condition Methodologies Assessment

ria Resources Methods
1. The role and ob- Team role The trainees Group discussion/ Observation of
jective of the team must be pro- interaction work activities
is identified from vided with the
available sources of Relation- following: Case studies Observation
information ships and re- through simula-
sponsibilities SOP of work- Simulation tion or role play
2.Team parame- place
ters, reporting rela- Roles and Case studies and
tionships and re- responsibili- Job procedure scenarios
sponsibilities are ties with
identified from team team envi- Client/ sup-
discussions and ap- ronment plier instruc-
propriate external tion
sources
Relationship Quality stan-
within a dards
team
Organizational
or external
personnel

LO2. Identify own role and responsibility within team

Assessment Cri- Contents Condition Methodologies Assessment

teria Resources Methods
2.1. Individual role Communi- The trainees must Group discussion/ Observation of
and responsibili- cation be provided with interaction work activities
ties within the process the following:
team environment Case studies Observation
are identified Team struc- SOP of workplace through simula-
ture/team Simulation tion or role play
2.2. Roles and re- role Job procedure
sponsibility of Case studies
other team mem- Group plan- Client/ supplier in- and scenarios
bers are identified ning and struction
and recognized decision
making Quality standards
2.3. Reporting re-
lationships within Organizational or
team and external external personnel
to team are identi-
fied

LO3. Work as a team member

Assessment Cri- Contents Condition Methodologies Assessment

 teria Resources Methods
3.1. Effective and Communi- The trainees must Group discussion/ Observation of
appropriate forms cation be provided with interaction work activities
of communications process the following:
used and interac- Case studies Observation
tions undertaken Team struc- SOP of workplace through simula-
with team mem- ture/team Simulation tion or role play
bers who contrib- role Job procedure
ute to known team Case studies
activities and ob- Group plan- Client/ supplier in- and scenarios
jectives ning and struction
decision
3.2. Effective and making Quality standards
appropriate contri-
butions made to Organizational or
complement team external personnel
activities and ob-
jectives, based on
individual skills
and competencies
and workplace
context

3.3. Observed pro-

tocols in reporting
using standard op-
erating procedures

3.4. Contribute to
the development
of team work
plans based on an
understanding of
team’s role and
objectives and in-
dividual compe-
tencies of the
members.
BASIC COMPETENCIES

UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM

MODULE TITLE : PRACTICING CAREER
PROFESSIONALISM
MODULE DESCRIPTOR : THIS MODULE COVERS THE
KNOWLEDGE, SKILL, AND ATTITUDES IN PROMOTING CAREER GROWTH
AND ADVANCEMENT, SPECIFICALLY; TO INTEGRATE PERSONAL
OBJECTIVES WITH ORGANIZATIONAL GOAL SET AND MEET WORK
PRIORITIES AND MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT.
NOMINAL DURATION : 5 HOURS

SUMMARY OF LEARNING OUTCOME:

LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOAL

LO2. SET AND MEET WORK PRIORITIES

LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT

Details of Learning Outcome:

LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOAL

Assessment Criteria Contents Condition Methodologies Assessment

Resources Methods
1.1 Personal growth and Personal The trainees Group discussion/ Role play
work plans are pursued to- develop- must be provided interaction
wards improving the quali- ment- So- with the following: Interviews
fications set for the profes- cial as- Simulation
sion pects: intra Workplace Written exami-
and inter- Demonstration/ nation
1.2 Intra- and interper- personal Code of ethics Practical hand-on
sonal relationships are develop- exercises
maintained in the course ment Organizational
of managing oneself goals Competency based
based on performance Organiza- learning material
evaluation tional goals Hand-out and method
PH-social As-
1.3 Commitment to the or- Personal pects
ganization and its goal is hygiene
demonstrated in the per- and prac- CD’s, VHS tapes,
formance of duties tices transparencies

Code of
ethics
LO2. SET AND MEET WORK PRIORITIES

Assessment Crite- Contents Condition Methodologies Assessment

ria Resources Methods
2.1 Competing de- Qualification The trainees must Group discussion/ Demonstration
mands are priori- Standards be provided with interaction
tized to achieve per- the following: Interview
sonal, team and or- Gender and De- Film viewing
ganizational goals velopment (GAD) Quality Standards Written examina-
and objectives. Sensitivity Role play, simula- tion
GAD hand-outs tion
2.2 Resources are Professional in Portfolio assess-
utilized efficiently the workplace CD’s, VHS tapes ment
and effectively to on professionalism
manage work priori- List of profes- in the workplace
ties and commit- sional licenses
ments Professional li-
cense sample
2.3 Practices along
economic use and
maintenance of
equipment and facili-
ties are followed as
per established pro-
cedures

LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT

Assessment Cri- Contents Condition Methodologies Assessment

teria Resources Methods
3.1 Trainings and Qualification The trainees must Group discussion/ Demonstration
career opportuni- Standards be provided with interaction
ties are identified the following: Interview
and availed of Gender and De- Film viewing
based on job re- velopment Quality Standards Written examina-
quirements (GAD) Sensitivity Role play, simula- tion
GAD hand-outs tion
3.2 Recognitions Professional in Portfolio assess-
are sought/re- the workplace CD’s, VHS tapes ment
ceived and demon- on professional-
strated as proof of List of profes- ism in the work-
career advance- sional licenses place
ment
Professional li-
3.3 Licenses and/ cense sample
or certifications rel-
evant to job and
career are obtained
and renewed

Basic Competencies

Unit of Competency : Practice occupational health and safety procedure

Module Title : Practicing occupational health and safety proce-
dures
Module Descriptor : this module covers the knowledge, skills and attitudes
required to comply with the regulatory and organizational requirement for occupa-
tional health and safety such as identifying, evaluatingand maintaining OH and S
awareness.
Nominal Duration : 5 hours

Summary of Learning Outcomes:

LO1. IDENTIFY HAZARDS AND RISKS

LO2. EVALUATE HAZARD AND RISKS

LO3. CONTROL HAZARD AND RISKS

LO4. MAINTAIN OCCUPATIONAL HEALTH AND SAFETYAWARENESS

Details of Learning Outcomes:

LO1. IDENTIFY HAZARDS AND RISKS

Assessment Contents Condition Methodologies Assessment
Criteria Resources Methods
1.1 Safety regu- Hazard and The trainees Group discussion/ Situation analy-
lations and risks identified must be pro- interaction sis
workplace and control vided with the
safety and haz- following: Simulation Interviews
ard control Organizational
practices and safety and Workplace Symposium Practical exami-
procedures are health proto- PPE nation
clarified and ex- col Learning guides Group dynamics
plained based Hand-outs Written examina-
on organization Threshold tion
procedures limit value Organizational
(TLV) safety and
1.2 Hazards/ health protocol
risks in the OHS indica- OHS indicators
workplace and tors Threshold limit
their corre- value
sponding indi- Hazards/risks
cators are iden- identification
tified to mini- and control
mize or elimi- CD’s, VHS
nate risk to co- tapes, trans-
workers, work- parencies
place and envi-
ronment in ac-
cordance with
organization
procedures

1.3 Contin-
gency mea-
sures during
workplace acci-
dents, fire and
other emergen-
cies are recog-
nized and es-
tablished in ac-
cordance with
organization
procedures

LO2. EVALUATE HAZARD AND RISKS

Assessment Contents Condition Methodologies Assessment

Criteria Resources Methods
2.1 Terms of TLV table The trainees Group discussion/ Interviews
maximum toler- must be provided interaction
able limits Phil OHS stan- with the follow- Written exami-
which when ex- dard ing: Situation analysis nation
ceeded will re-
sult in harm or Effects of haz- Hand-outs Symposium simulation
damage are ards in the work- Phil OHS, stan-
identified based place dards, effects of Film viewing
on threshold hazards in the
limit values Ergonomics workplace, er- Group dynamics
(TLV) gonomics
Employees com- ECC regulations
2.2 Effects of pensation com-
the hazards are mission (ECC) TLV table
determined regulation
CD’s, VHS tapes,
2.3 OHS issues transparencies
and/or concerns
and identified
safety hazards
are reported to
designated per-
sonnel in accor-
dance with
workplace re-
quirements and
relevant work-
place OHS leg-
islation

LO3. CONTROL HAZARD AND RISKS

Assessment Contents Condition Methodologies Assessment

Criteria Resources Methods
3.1 Occupa- Safety regula- The trainees Group discussion/ Written
tional Health tions must be provided interaction
and Safety with the following: Interview
(OHS) proce- Clean air act Symposium
dures for con- Hand-outs on Case/situation
trolling Electrical And Safety regula- Film viewing analysis
hazards/risks in Fire Safety tions, Clean air
workplace are Code act, Electrical Group dynamics simulation
consistently fol- And Fire Safety
lowed Waste Man- Code, Waste Self-pace
agement Management,
3.2 Procedures Disaster pre-
for dealing with Disaster pre- paredness and
workplace acci- paredness and Management,
dents, fire and Management Contingency
emergencies Measures and
are followed in Contingency Procedures, PHS
accordance Measures and personal records
with organiza- Procedures
tion OHS poli- PPE
cies
CD’s, VHS tapes,
3.3 Personal Transparencies
protective
equipment
(PPE) is cor-
rectly used in
accordance
with organiza-
tion OHS pro-
 cedures and
practices

3.4 Appropriate
assistance is
provided in the
event of a work-
place emer-
gency in accor-
dance with es-
tablished orga-
nization proto-
col

LO4. MAINTAIN OCCUPATIONAL HEALTH AND SAFETY AWARENESS

Assessment Contents Condition/ Methodologies Assessment

Criteria Resources Methods
4.1 Emergency- Operational The trainees Group discussion/ Demonstration
related drills health and must be provided interaction
and trainings safety proce- with the follow- Interview
are participated dures, prac- ing: Simulation
in as per estab- tices and reg- Written examina-
lished organiza- ulation Workplace Symposium tion
tion guidelines
and procedures Emergency- PPE Film viewing Portfolio assess-
related drills ment
4.2 OHS per- and training OHS personal Group dynamics
sonal records records
are completed
and updated in CD’s VHS tapes,
accordance with transparencies
workplace re-
quirements Health records

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

COMMON COMPETENCIES

UNIT OF COMPETENCY :PERFORM WORKPLACE AND SAFETY

PRACTICES
MODULE TITLE :PERFORMING WORKPLACE AND
SAFETY PRACTICES
MODULE DESCRIPTOR : This unit of competency deals with the
knowledge, skills and attitudes in following
health, safety and security practices. It in-
 cludes dealing with emergency situations
and maintaining safe personal presentation
standards.

NOMINAL DURATION : 4 HOURS

SUMMARY OF LEARNING OUTCOME:

LO1. Follow workplace procedures for health, safety and security practices

LO2. Deal with emergency situations

LO3. Maintain safe personal presentation standards

Details of Learning Outcomes:

LO1. Follow workplace procedures for health, safety and security practices

Assessment Contents Condition Methodologies Assessment

Criteria Resources Methods
1.1 Correct Health, safety The trainees Self-paced modular Written/oral ex-
health, safety and security must be provided amination
and security pro- procedure with the following: Demonstration
cedures are fol- Practical
lowed in line Breaches Manual Small group discus- demonstration
with legislation, procedures sion
regulations and Handbook safety
enterprise pro- and security Distance education
cedures
Report (sample)
1.2 Breaches of
health, safety
and security pro-
cedures are
identified and re-
ported in line
with enterprise
procedure

1.3 Suspicious
behavior or un-
usual occur-
rence are re-
ported in line
with enterprise
procedure

LO2. Deal with emergency situations

Assessment Contents Condition Methodologies Assessment

Criteria Resources Methods
2.1 Emergency Health, safety The trainees Self-paced/ modu- Written/ oral ex-
and potential and security must be pro- lar amination
emergency situ- procedure vided with the
ations are rec- following: Demonstration Practical
ognized and Breaches pro- demonstration
appropriate ac- cedures Manual Small group discus-
tion are taken sion
within individ- Handbook
ual’s scope of safety and secu- Distance education
responsibility rity

2.2 Emergency Report (sample)

procedures are
followed in line
with enterprise
procedures

2.3 Assistance
is sought from
colleagues to
resolve or re-
spond to emer-
gency situa-
tions

2.4 Details of
emergency situ-
ations are re-
ported in line
with enterprise
procedures

LO3. Maintain safe personal presentation standards

Assessment Contents Condition Methodologies Assessment

Criteria Resources Methods
3.1 Safe per- Health, safety The trainees Self-paced/ modu- Written/ oral ex-
sonal standards and security must be pro- lar amination
are identified procedure vided with the
and followed in following: Demonstration Practical demon-
line with enter- Breaches pro- stration
prise require- cedures Manual Small group discus-
ments sion
Handbook
safety and secu- Distance education
rity

Report (sample)
COMMON COMPETENCIES

UNIT OF COMPETENCY :PROVIDE EFFECTIVE CUSTOMER

SERVICE
MODULE TITLE :PROVIDING EFFECTIVE CUSTOMER
SERVICE
MODULE DESCRIPTOR :This unit of competency deals with the
knowledge, skills and attitudes in
providing effective customer service.
It includes greeting customer, identi-
fying customer needs, delivering ser-
vice to customer, handling queries
through telephone, fax machine, in-
ternet and email and handling com-
plaints, evaluation and recommenda-
tion.
NOMINAL DURATION : 4 HOURS

SUMMARY OF LEARNING OUTCOMES:

LO1. Greet customer

LO2. Identify customer needs

LO3. Deliver service to customer

LO4. Handle queries through telephone, fax machine, internet and email

LO5. Handle complaints, evaluation and recommendations

Details of learning Outcomes

LO1. Greet customer

Assessment Contents Condition/ Methodologies Assessment

Criteria Resources Methods
1.1 Guests are Effective com- Communication Self-paced modular Written/ oral ex-
greeted in line munication 1.1 Interactive amination
with enterprise skills communication Demonstration
procedure with others Practical demon-
Non-verbal 1.2 Interper- Small group discus- stration
1.2 Verbal and communica- sonal skills/ so- sion
non-verbal tion - body cial graces with
communica- language sincerity Distance education
tions are appro-
priate to the Good time Safety Practices
given situation management 2.1 Safe work
practices
Ability to work
1.3 Non verbal calmly and un- 2.2 Personal hy-
communication obtrusively ef- giene
of customer is fectively
observed re- Attitude
sponding to Ability to han- 3.1 Attentive,
customer dle telephone patient and cor-
inquiries and dial
1.4 Sensitivity conversations 3.2 Eye-to-eye
to cultural and contact 3.3
social differ- Correct proce- Maintain team-
ences is dure in han- work and coop-
demonstrated dling tele- eration
phone in-
quiries 2.4 Theory 4.1
Selling/upselling
Proper way of techniques 4.2
handling com- Interview tech-
plaints niques 4.3 Con-
flict resolution
4.4 Communica-
tion process
4.5 Communica-
tion barriers

LO2. Identify customer needs

Assessment Contents Condition Methodologies Assessment

Criteria Resources Methods
2.1 Appropri- Effective com- Communication Self-paced/ mod- Written/ oral ex-
ate interper- munication skills 1.1 Interactive ular amination
sonal skills are communication
used to ensure Non-verbal com- with others Demonstration Practical
that customer munication - 1.2 Interpersonal demonstration
needs are ac- body language skills/ social Small group dis-
curately identi- graces with sin- cussion
fied Good time man- cerity
agement Distance educa-
2.2 Customer Safety Practices tion
needs are as- Ability to work 2.1 Safe work
sessed for ur- calmly and unob- practices
gency so that trusively effec-
priority for ser- tively 2.2 Personal hy-
vice delivery giene
can be identi- Ability to handle
fied telephone in- Attitude
quiries and con- 3.1 Attentive, pa-
2.3 Customers versations tient and cordial
are provided 3.2 Eye-to-eye
with informa- Correct proce- contact 3.3 Main-
tion dure in handling tain teamwork and
 telephone in- cooperation
2.4 Personal quiries
limitation in ad- 2.4 Theory 4.1
dressing cus- Proper way of Selling/upselling
tomer needs is handling com- techniques 4.2 In-
identified and plaints terview techniques
where appro- 4.3 Conflict reso-
priate, assis- lution
tance is sought 4.4 Communica-
from supervi- tion process
sor 4.5 Communica-
tion barriers

LO3. Deliver service to customer

Assessment Contents Condition Methodologies Assessment

Criteria Resources Methods
3.1 Customer Effective com- Communication Self-paced/ mod- Written/ oral ex-
needs are munication skills 1.1 Interactive ular amination
promptly at- communication
tended to in Non-verbal com- with others Demonstration Practical
line with enter- munication - 1.2 Interpersonal demonstration
prise proce- body language skills/ social Small group dis-
dure graces with sin- cussion
Good time man- cerity
3.2 Appropri- agement Distance educa-
ate rapport is Safety Practices tion
maintained Ability to work 2.1 Safe work
with customer calmly and unob- practices
to enable high trusively effec-
quality service tively 2.2 Personal hy-
delivery giene
Ability to handle
3.3 Opportu- telephone in- Attitude
nity to en- quiries and con- 3.1 Attentive, pa-
hance the versations tient and cordial
quality of ser- 3.2 Eye-to-eye
vice and prod- Correct proce- contact 3.3 Main-
ucts are taken dure in handling tain teamwork and
wherever pos- telephone in- cooperation
sible quiries
2.4 Theory 4.1
Proper way of Selling/upselling
handling com- techniques 4.2 In-
plaints terview techniques
4.3 Conflict reso-
lution
4.4 Communica-
tion process
4.5 Communica-
tion barriers

LO4. Handle queries through telephone, fax machine, internet and email

Assessment Contents Condition Methodologies Assessment

Criteria Resources Methods
4.1 Use tele- Effective com- Communication Self-paced/ mod- Written/ oral ex-
phone, com- munication skills 1.1 Interactive ular amination
puter, fax ma- communication
chine, internet Non-verbal com- with others Demonstration Practical
efficiently to munication - 1.2 Interpersonal demonstration
determine cus- body language skills/ social Small group dis-
tomer require- graces with sin- cussion
ments Good time man- cerity
agement Distance educa-
4.2 Queries/ Safety Practices tion
information are Ability to work 2.1 Safe work
recorded in calmly and unob- practices
line with enter- trusively effec-
prise proce- tively 2.2 Personal hy-
dure giene
Ability to handle
4.3 Queries telephone in- Attitude
are acted upon quiries and con- 3.1 Attentive, pa-
promptly and versations tient and cordial
correctly in line 3.2 Eye-to-eye
with enterprise Correct proce- contact 3.3 Main-
procedure dure in handling tain teamwork and
telephone in- cooperation
quiries
2.4 Theory 4.1
Proper way of Selling/upselling
handling com- techniques 4.2 In-
plaints terview techniques
4.3 Conflict reso-
lution
4.4 Communica-
tion process
4.5 Communica-
tion barriers

LO5. Handle complaints, evaluation and recommendations

Assessment Contents Condition Methodologies Assessment

Criteria Resources Methods
5.1 Guests are Effective com- Communication Self-paced/ mod- Written/ oral ex-
greeted with a munication skills 1.1 Interactive ular amination
smile and eye- communication
to-eye contact Non-verbal com- with others Demonstration Practical
munication - 1.2 Interpersonal demonstration
5.2 Responsi- body language skills/ social Small group dis-
bility for resolv- graces with sin- cussion
ing the com- Good time man- cerity
plaint is taken agement Distance educa-
within limit of Safety Practices tion
responsibility Ability to work 2.1 Safe work
calmly and unob- practices
5.3 Nature and trusively effec-
details of com- tively 2.2 Personal hy-
plaint are es- giene
tablished and Ability to handle
agreed with the telephone in- Attitude
customer quiries and con- 3.1 Attentive, pa-
versations tient and cordial
5.4 Appropriate 3.2 Eye-to-eye
action is taken Correct proce- contact 3.3 Main-
to resolve the dure in handling tain teamwork and
complaint to telephone in- cooperation
the customers quiries
satisfaction 2.4 Theory 4.1
wherever pos- Proper way of Selling/upselling
sible handling com- techniques 4.2 In-
plaints terview tech-
niques 4.3 Conflict
resolution
4.4 Communica-
tion process
4.5 Communica-
tion barriers
Common Competencies

UNIT OF COMPETENCY :OBSERVE WORKPLACE HYGIENE

PROCEDURES
MODULE TITLE :OBSERVING WORKPLACE HYGIENE
PROCEDURES

MODULE DESCRIPTOR :This unit of competency deals with the

knowledge, skills and attitudes in observing workplace hygiene procedures. It
includes following hygiene procedures and identifying and preventing hygiene
risks.

NOMINAL DURATION : 4 HOURS

SUMMARY OF LEARNING OUTCOMES:

LO1. Follow hygiene procedures

LO2. Identify and prevent hygiene risks

Details of Learning Outcome:

LO1. Follow hygiene procedures

Assessment Crite- Contents Condition Methodologies Assessment

ria Resources Methods
1.1 Workplace hy- Ability to fol- 1 Typical hygiene Self-paced/ modu- Written/ oral ex-
giene procedures low correct and control proce- lar amination
are implemented in procedures dures in the hospi-
line with enterprise and instruc- tality and tourism in- Demonstration Practical
and legal require- tions dustries demonstration
ments Small group discus-
Ability to han- 2 Overview of legis- sion interview
1.2 Handling and dle operating lation and regulation
storage of items tools/ equip- in relation to food Distance education
are undertaken in ment handling, personal
line with enterprise and general hygiene
and legal require- Application to
ments hygiene prin- 3 Knowledge on fac-
ciples tors which contribute
to workplace hy-
giene problems

4 General hazards
in handling of food,
linen and laundry
and garbage, includ-
ing major causes of
contamination and
cross-infection

5 Sources of and
reasons for food poi-
soning
 LO2. Identify and prevent hygiene risks

Assessment Cri- Contents Condition Methodologies Assessment

teria Resources Methods
2.1 Potential hy- Ability to fol- 1 Typical hygiene Self-paced/ modu- Written/ oral ex-
giene risks are low correct and control proce- lar amination
identified in line procedures dures in the hospi-
with enterprise pro- and instruc- tality and tourism Demonstration Practical demon-
cedures tions industries stration
Small group dis-
2.2 Action to mini- Ability to han- 2 Overview of leg- cussion interview
mize and remove dle operating islation and regula-
risks are taken tools/ equip- tion in relation to Distance educa-
within scope of in- ment food handling, per- tion
dividual responsi- sonal and general
bility of enterprise/ Application to hygiene
legal requirements hygiene prin-
ciples 3 Knowledge on
2.3 Hygiene risks factors which con-
beyond the control tribute to work-
of individual staff place hygiene
members are re- problems
ported to the ap-
propriate person 4 General hazards
for follow up in handling of food,
linen and laundry
and garbage, in-
cluding major
causes of contami-
nation and cross-
infection

5 Sources of and
reasons for food
poisoning

COMMON COMPETENCIES

UNIT OF COMPETENCY:DEVELOP AND UPDATE INDUSTRY

KNOWLEDGE

MODULE TITLE :DEVELOPING AND UPDATE INDUSTRY

KNOWLEDGE

MODULE DESCRIPTOR:This unit of competency deals with the knowledge,

skills and attitude required to access, increase and update industry knowledge. It in-
cludes seek information on the industry and update industry knowledge

NOMINAL DURATION : 4 HOURS

SUMMARY OF LEARNING :

LO1. Seek information on the industry

LO2. Update industry knowledge

Details of Learning Outcome:

LO1. Seek information on the industry

Assessment Contents Condition Methodologies Assessment

Criteria Resources Methods
1.1 Sources of Time manage- Overview of Self-paced/ modu- Written/ oral ex-
information on ment quality assur- lar amination
the industry are ance in the in-
correctly identi- Ready skills dustry Demonstration Practical demon-
fied and ac- needed to ac- stration
cessed cess industry Role of individ- Small group dis-
information ual staff mem- cussion
1.2 Information bers
to assist effec- Basic compe- Distance education
tive work perfor- tency skills Industry infor-
mance is ob- needed to ac- mation
tained in line cess the inter- sources
with job require- net
ments

1.3 Specific in-

formation on
sector of work is
accessed and
updated

1.4 Industry in-

formation is cor-
rectly applied to
day-to-day work
activities

LO2. RESPONDS APPROPRIATELY TO FAULTS, AND EMERGENCY,

PROCESSES AND OPERATION
Assessment Contents Condition Methodologies Assessment
Criteria Resources Methods
2.1 Informal Time manage- Overview of Self-paced/ modu- Written/ oral ex-
and/or formal re- ment quality assur- lar amination
search is used to ance in the in-
update general Ready skills dustry Demonstration Practical demon-
knowledge of the needed to ac- stration
industry cess industry Role of indi- Small group dis-
information vidual staff cussion
2.2 Updated members
knowledge is Basic compe- Distance education
shared with cus- tency skills Industry infor-
tomers and col- needed to ac- mation
leagues as ap- cess the inter- sources
propriate and in- net
corporated into
day-to-day work-
ing activities
COMMON COMPETENCIES

UNIT OF COMPETENCY :PERFORM COMPUTER OPERATIONS

MODULE TITLE :PERFORMING COMPUTER OPERATIONS

MODULE DESCRIPTOR :This unit covers the knowledge, skills and atti-
tudes and values needed to perform computer operations which includes inputting,
accessing, producing and transferring data using the appropriate hardware and soft-
ware

NOMINAL DURATION : 4 HOURS

SUMMARY OF LEARNING OUTCOMES:

LO1. Plan and prepare for task to be undertaken

LO2. Input data into computer

LO3. Access information using computer

LO4. Produce/output data using computer system

LO5. Maintain computer equipment and systems

Details of Learning Outcomes:

LO1. Plan and prepare for task to be undertaken

Assessment Cri- Contents Condition Methodologies Assessment
teria Resources Methods
1.1 Requirements 1 Reading 1 Basic ergonomics of Modular (self- Interview (oral/
of task are deter- skills required keyboard and computer paced learning) questionnaire)
mined to interpret use
work instruc- Electronic learning Observation
1.2 Appropriate tion 2 Main types of computers
hardware and and basic features of dif- Industry immer- Demonstration
software is se- 2 Communica- ferent operating systems sion of practical skills
lected according tion skills
 to task assigned 3 Main parts of a computer Demonstration
and required out-
come 4 Storage devices and ba- Film viewing
sic categories of memory
1.3 Task is
planned to en- 5 Relevant types of soft-
sure OH & S ware
guidelines and
procedures are 6 General security
followed
7 Viruses

8 OH & S principles and

responsibilities

9 Calculating computer ca-

pacity

LO2. Input data into computer

Assessment Cri- Contents Condition Methodologies Assessment

teria Resources Methods
2.1 Data are en- 1 Reading 1 Basic er- Modular (self-paced Interview (oral/
tered into the skills required gonomics of learning) questionnaire)
computer using to interpret keyboard and
appropriate pro- work instruc- computer use Electronic learning Observation
gram/application tion
in accordance 2 Main types of Industry immersion Demonstration of
with company 2 Communica- computers and practical skills
procedures tion skills basic features Demonstration
of different op-
2.2 Accuracy of erating systems Film viewing
information is
checked and in- 3 Main parts of
formation is a computer
saved in accor-
dance with stan- 4 Storage de-
dard operating vices and basic
procedures categories of
memory
2.3 Inputted data
are stored in stor- 5 Relevant
age media ac- types of soft-
cording to re- ware
quirements
6 General se-
2.4 Work is per- curity
formed within er-
gonomic guide- 7 Viruses
lines
8 OH & S prin-
ciples and re-
sponsibilities

9 Calculating
computer ca-
pacity

LO3. Access information using computer

Assessment Cri- Contents Condition Methodologies Assessment

 teria Resources Methods
3.1 Correct pro- 1 Reading 1 Basic er- Modular (self- Interview (oral/
gram/application is skills required gonomics of paced learning) questionnaire)
selected based on to interpret keyboard and
job requirements work instruc- computer use Electronic learning Observation
tion
3.2 Program/appli- 2 Main types of Industry immersion Demonstration
cation containing 2 Communica- computers and of practical skills
the information re- tion skills basic features Demonstration
quired is accessed of different op-
according to com- erating systems Film viewing
pany procedures
3 Main parts of
3.3 Desktop icons a computer
are correctly se-
lected, opened 4 Storage de-
and closed for vices and basic
navigation pur- categories of
poses memory

3.4 Keyboard 5 Relevant

techniques are types of soft-
carried out in line ware
with OH & S re-
quirements for 6 General se-
safe use of key- curity
boards
7 Viruses

8 OH & S prin-
ciples and re-
sponsibilities

9 Calculating
computer ca-
pacity

LO4. Produce/output data using computer system

Assessment Cri- Contents Condition/ Methodologies Assessment
teria Resources Methods
4.1 Entered data 1 Reading 1 Basic er- Modular (self- Interview (oral/
are processed us- skills required gonomics of paced learning) questionnaire)
ing appropriate to interpret keyboard and
software com- work instruc- computer use Electronic learning Observation
mands tion
2 Main types of Industry immersion Demonstration
4.2 Data are 2 Communica- computers and of practical skills
printed out as re- tion skills basic features Demonstration
quired using com- of different op-
puter hardware/ erating systems Film viewing
peripheral devices
in accordance with 3 Main parts of
standard operating a computer
procedures
4 Storage de-
 4.3 Files and data vices and basic
are transferred be- categories of
tween compatible memory
systems using
computer soft- 5 Relevant
ware, hardware/ types of soft-
peripheral devices ware
in accordance with
standard operating 6 General se-
procedures curity

7 Viruses

8 OH & S prin-
ciples and re-
sponsibilities

9 Calculating
computer ca-
pacity

LO5. Maintain computer equipment and systems

Assessment Cri- Contents Condition/ Methodologies Assessment
teria Resources Methods
5.1 Systems for 1 Reading 1 Basic er- Modular (self- Interview (oral/
cleaning, minor skills required gonomics of paced learning) questionnaire)
maintenance and to interpret keyboard and
replacement of work instruc- computer use Electronic learning Observation
consumables are tion
implemented 5.2 2 Main types of Industry immersion Demonstration
Procedures for en- 2 Communica- computers and of practical skills
suring security of tion skills basic features Demonstration
data, including of different op-
regular back-ups erating systems Film viewing
and virus checks
are implemented 3 Main parts of
in accordance with a computer
standard operating
procedures 5.3 4 Storage de-
Basic file mainte- vices and basic
nance procedures categories of
are implemented memory
in line with the
standard operating 5 Relevant
procedures types of soft-
ware

6 General se-
curity

7 Viruses

8 OH & S prin-
ciples and re-
sponsibilities
 9 Calculating
computer ca-
pacity

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

CORE COMPETENCIES

UNIT OF COMPETENCY :PREPARE AND PRODUCE BAKERY

PRODUCT

MODULE TITLE :PREPARING AND PRODUCING

BAKERY PRODUCTS

MODULE DESCRIPTOR :THIS MODULE COVERS 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 : 15 HOURS

SUMMARY OF LEARNING OUTCOME:

LO1. PREPARE AND PRODUCE BAKERY PRODUCTS

LO2. DECORATE AND PRESENTS BAKERY PRODUCTS

LO3. STORE BAKERY PRODUCTS

Details of learning Outcomes:

LO1. PREPARE AND PRODUCE BAKERY PRODUCTS

Assessment Crite- Contents Condition Methodologies Assessment
ria Resources Methods
1. Appropriate Culinary and The trainees must Lecture/ discussion Oral questioning
equipment technical terms be provided with
related to bakery the following: Demonstration/ ap- Written examina-
are used ac- products plication tion
cording to re- PPE
quired bakery Baking equip- Oral presentation Demonstration
products and ment Small hand tools (project)
standard op-
 erating proce- Specifics baking Heavy duty equip-
dure ingredients and ment
its substitution
2. Ingredients Pans and pots
are selected, Applied mathe-
measured matical opera- Measuring equip-
and weighed tions ment
according to
Types, kinds Set of knives
recipe re- and classifica-
quirements tion of bakery Calculator
and estab- products
lished stan- CD’s, VHS
dards and Mixing proce-
dures/ formula- Hands-out
procedures tion/ recipe and
3. Variety of desire product
bakery prod- characteristic of
ucts are pre- variety bakery
pared accord- products
ing to stan- Baking tech-
dard mixing niques, appro-
procedure/for- priate conditions
mulation/ and enterprise
recipes and requirements
and standard
desired prod-
uct character- Temperature
istics ranges in baking
4. Bakery prod- bakery products
ucts are
Occupational
baked ac- health and
cording to safety
techniques
and appropri-
ate condition;
and enter-
prise require-
ment and
standards
5. Required
oven temper-
ature to
baked good in
accordance
with the de-
sired charac-
teristics, stan-
dard recipe
and specifica-
tions and en-
terprise prac-
tices.
LO2. DECORATE AND PRESENTS BAKERY PRODUCTS

Assessment Crite- Contents Condition Methodologies Assessment

ria Resources Methods
1. Required and Regular and spe- The trainees must Lecture/ discussion Oral questing
appropriate cial filings and be provided with
coating, icing, the following Demonstration/ap- Written examina-
filling and glazing and deco- plication tion
coating/ icing, ration
glazes and Spatula Oral presentation Observation
decorations Decorative tech-
for variety of niques and rules Parchment paper demonstration
for garnishing
bakery prod- Piping bag
ucts prepared The tools and
in accordance materials in deco- Pastry brush
with standard rating, finishing
recipes and/ and presenting Turntable
or customer OHS Serrated knife
preferences
2. Bakery prod- Grater
ucts are filed
and deco- Seeds and nuts,
fresh and pre-
rated as re- served/dry stal-
quired and lized fruits
appropriate in Ganache, fon-
accordance dants and colored
with standard sugar, butter
creams
recipes and/
or enterprise Savory fillings, jel-
standards lies and glazes
and customer
preference
3. Bakery items
are finished
according to
desired prod-
uct character-
istics
4. Bakery prod-
ucts are pre-
sented ac-
cording to
 standards
and proce-
dure

LO3. STORE BAKERY PRODUCTS

Assessment Crite- Contents Condition Methodologies Assessment

ria Resources Methods
1. Packaging Different kinds of The trainees must Lecture/ discussion Oral questioning
materials are packaging mate- be provided with
selected ac- rial to be used the following: Demonstration/ap- Written examina-
cording to plication tion
Shelf-life of bak- Storage area
types, kinds
ery products Actual presentation Direct observa-
and classifica- Packaging and la- tion
tion Standards and belling materials
2. Self-life of procedures in Demonstration
baked prod- storing bakery Bakery products
ucts are de- products
termined ac- Containers
cording to es- Standards and
tablished procedures in Display cabinet
standards and packaging bakery
products Refrigerator
procedures
3. Bakery prod- OHS
ucts are
stored accord-
ing to estab-
lished stan-
dards and
procedure
4. Appropriate
packaging are
selected for
the preserva-
tion of product
freshness and
eating charac-
teristics
 TESDA-OP-CO-01-F11
(Rev. No. 00- 03/08/17)

CORE COMPETENCIES

UNIT OF COMPETENCY : PREPARE AND PRODUCE

PASTRYPRODUCT
MODULES TITLE : PREPARING AND PRODUCING PASTRY
PRODUCT
MODULE DESCRIPTOR : THIS MODULE COVERS THE
KNOWLEDGE, SKILL AND
ATTITUDE REQUIRED TO BE ABLE
TO PREPARE AND PRODUCE A
RANGE OF HIGH-QUALITY
PASTRY PRODUCT IN
COMMERCIAL FOOD
PRODUCTION ENVIRONMENTS
AND HOSPITALITY
ESTABLISHMENT
NOMINAL DURATION : 15 HOURS

SUMMARY OF LEARNING OUTCOME :

LO1 PREPARE AND PRODUCE PASTRY PRODUCT

LO2. DECORATE AND PRESENT PASTRY PRODUCTS
LO3. STORE PASTRY PRODUCTS

Details of Learning Outcomes:

LO1 PREPARE AND PRODUCE PASTRY PRODUCT

Assessment Cri- Contents Condition Methodologies Assessment
teria Resources Methods
1. Ingredients Culinary The trainees Lectures? Discus- Oral questioning
required are and techni- must be pro- sion
cal terms vided with the Written examina-
selected, related to following Demonstration/ ap- tion
measures pastry plication
and weighed products PPE Observation
according to Oral presentation
recipe or pro- Baking Commercial Demonstration
equipment mixers and at-
duction re- tachment
quirements Ratio of in-
and estab- gredients Cutting imple-
 lished stan- required to ment
dards and produce
balance Scale, measures
procedures formula
2. Variety of Bowls
pastry prod- Correct
ucts are pre- proportion Ovens
pared ac- control,
yields, Molds, shapes
cording to weights and cutter
standard pro- and sizes
cedures/ for- for prof- Baking sheets
mulation/ itability and container
recipes and
Types, Various shapes
desired prod- kinds and and sizes of
uct charac- classifica- pans
teristics tion of pas-
3. Appropriate try prod- Calculator
equipment ucts
CD’s, VHS
are used Mixing pro-
pastry prod- cedures/ Hands-out
uct and stan- formula-
dard operat- tion/
ing proce- recipes and
desired
dures product
4. Pastry prod- character-
ucts are istics of va-
baked ac- riety pastry
cording to products
techniques Baking
and appropri- techniques,
ate condi- appropriate
tions; and conditions
enterprise re- and enter-
prise re-
quirements quirements
and standard and stan-
5. Required dard
oven temper-
ature are se- Tempera-
ture ranges
lected to in baking
bake goods pastry
in accor- products
dance with
the desired OHS
characteris-
tics, standard
recipe speci-
fications and
enterprise
practices

LO2. DECORATE AND PRESENT PASTRY PRODUCTS

Assessment Crite- Contents Condition Methodologies Assessment

ria Resources Methods
1. Required and Regular and The trainees must Lecture/ discussion Oral questioning
appropriate fill- special fillings be provided with the
and coting/ ic- following: Demonstration/ ap- Written exami-
ings and coat- ing, glazes plication nation
ing/ icing, and decora- Commercial mixers
glazes and tions and attachments Oral presentation Observation
decoration are
prepared for Decorative Cutting implement Demonstration
techniques
variety of pas- and rules for Scales, measures
try products garnishing
according to Pastry brush
standard The tools and
recipe, enter- materials in Pastry bag
decorating,
prise standard finishing and Bowls
and/or cus- presenting
tomer prefer- Ovens
ence Standards and
2. Pastry prod- procedures in Baking sheets and
decorating, containers
ucts are filled finishing and
and decorated presenting Seeds and nuts,
as required pastry prod- fresh and preserved/
and appropri- ucts dry stallized fruits
ate in accor-
OHS Ganache, fondants,
dance with flavoured and col-
standard ored sugar, butter
recipes and/or creams
enterprise
standards and Savory fillings, jellies
and glazes
customer pref-
erence Toile
3. Pastry prod-
ucts are fin- Flowers and leaves,
ished accord- herbs, biscuit
ing to desired Chocolate, powder,
product char- icing
acteristics
4. Baked pastry
products are
presents ac-
cording to es-
tablished stan-
dards and pro-
cedures

LO3. STORE PASTRY PRODUCTS

Assessment Crite- Contents Condition/ Methodologies Assessment

ria Resources Methods
1. Packaging ma- Different kinds of The trainees Lecture/ discussion Oral questioning
terials are se- packaging materi- must be pro-
als to be used vided with the Demonstration/ ap- Written examina-
lected accord- Shelf-life of pastry following plication tion
ing to types, products
kinds and clas- Storage area Oral presentation Observation
sification of Standards and
procedures in Packaging and Demonstration
 pastry prod- storing pastry labelling mate-
ucts products rials
2. Shelf-life of Standards and Bakery prod-
baked prod- procedures in ucts
ucts are deter- packaging pastry
mined accord- products Display cabi-
ing to estab- net
OHS
lished stan- Refrigerator
dards and pro-
cedures
3. Pastry prod-
ucts are stored
according to
established
standards and
procedure
4. Appropriate
packaging are
selected for
the preserva-
tion of product
freshness and
eating charac-
teristics

CORE COMPETENCIES

UNIT OF COMPETENCY : PREPARE AND PRESENT GATEAUX,

TORTES AND CAKES
MODULES TITLE : PREPARING AND PRESENTING
GATEAUX, TORTES AND CAKES
MODULE DESCRIPTOR : THIS 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 PRESENTATIONOF
HIGH ORDER IS REQUIRED.
NOMINAL DURATION : 25 HOURS

SUMMARY OF LEARNING OUTCOME:

LO1. PREPARE SPONGES

LO2. PREPARE AND USE FILLINGS
LO3. DECORATE CAKES
LO4. PRESENT CAKES
LO5. STORE CAKES

Details of Learning Outcomes:

LO1. PREPARE SPONGES

Assessment Crite- Contents Condition Methodologies Assessment

ria Resources Methods
1. Ingredients Culinary terms The trainees Lecture/ discussion Oral questioning
are selected, related to must be pro-
sponge cakes vides with the Demonstration/ ap- Written examina-
measured following plication tion
and weighed Main ingredients
according to used for variety PPE Oral presentation Observation
recipe re- of sponges and
quirements, cakes Bake ware Demonstration
enterprise Specific temper- Small hand
practices and ature used for tools
customer different types of
practices sponges and Large equip-
2. Required cakes ment
oven temper- Classification of
ature is se- the different
lected to types of sponge
baked goods and cakes
in accordance
Mixing methods
with desired used for variety
characteris- sponges and
tics, standard cakes
recipe specifi-
cations and Cooling temper-
ature of sponge
enterprise and cakes
practices
3. Sponges and Required equip-
cakes are ment and mate-
prepared ac- rials for sponge
and cakes
cording to
recipe specifi- Recipe specifi-
cations, tech- cations, tech-
niques and niques and con-
conditions dition and de-
sired products
and desired characteristics
products
 characteris-
tics OHS
4. Appropriate
equipment
are used ac-
cording to re-
quired pastry
and bakery
products and
standard op-
erating proce-
dure
5. Sponges and
cakes are
cooled ac-
cording to es-
tablished
standards
and proce-
dure

LO2. PREPARE AND USE FILLINGS

Assessment Crite- Contents Condition Methodologies Assessment

ria Resources Methods
1. Filling are Identification of The trainees Lecture/ discus- Oral questioning
identified ac- filling appropri- must be pro- sion
ate in a specific vided with the Written examina-
cording to cakes following Demonstration/ tion
what specific application
cake it is ap- Identification of PPE Observation
propriate the required Oral presentation
2. Fillings are consistency Spatula’s Demonstration
and appropri- wooden spoon
prepared se- ate flavour of
lected in ac- fillings Whisks, Beaters
cordance with
required con- Fillings and as- Graters, cutting
sistency and sembling cakes equipment
according to
appropriate fla- the standard Scale, mea-
vors recipe specifi- sures
3. Slice or layer cation
sponge and Piping bag and
cakes are filled Classification attachments
of coating and
and assem- siding based Cakes and
bled according on the required sponges tins
to standard recipe specifi- and molds
recipe, specifi- cation and
cation, enter- product charac- Commercial
teristics mixers and at-
prise practices tachment
and customer
preference Ovens
4. Coating and
sidings are Creams,
mouse, custard
selected ac-
 cording to the Fruits, fresh and
products char- crystallized, fruit
purees
acteristics and
required recipe Jams, nuts
specification
CD’s, VHS

Hand-out

LO3. DECORATE CAKES

Assessment Crite- Contents Condition Methodologies Assessment

ria Resources Methods
1. Sponges and Identification of The trainees Lecture/ discussion Oral questioning
cakes are dec- decorations ap- must be pro-
propriate for vided with the Demonstration/ ap- Written examina-
orated suited to sponges and following plication tion
the products cakes
and occasion Decorative Oral presentation Observation
with standard Identifications tools:
recipe and en- of standard Demonstration
recipe of icing Spatula
terprise prac- and decoration
tices for sponges Parchment pa-
2. Suitable icing and cakes per
and decoration
to standard Piping bag
recipe and/or Pastry brush
enterprise stan-
dard and cus- Turntable
tomer prefer-
ence Serrated knife

Grater

Glazes, jellies,
chocolates,
fresh and pre-
served/ dry
stallized fruits,
fruits, purees,
nuts, colored/
flavored sugar,
fondant, butter-
cream. Boiled
icing

LO4. PRESENT CAKES

Assessment Crite- Contents Condition Methodologies Assessment

ria Resources Methods
1. Sponges and Selection and The trainees Lecture/ discussion Oral questioning
cakes are usage of equip- must be pro-
ment in accor- vided with the Demonstration/ ap- Written examina-
presented on dance with ser- following: plication tion
accordance vice require-
with cus- ment Stands packag- Oral presentation Observation
tomer expec- ing materials
tations estab- Identification of Demonstration
the product Decorative ma- (projects)
 lished stan- freshness, ap- terials and
dards and pearance, char- equipment
acteristics of
procedures prepared cakes CD’s, VHS
2. Equipment
are selected Cutting portion- Hands-out
and used in controlled to
accordance minimized the
wastage of
with service cake
requirements
3. Products
freshness,
appearance
and eating
qualities and
eating quali-
ties are
maintained in
accordance
with the es-
tablished
standards
and proce-
dures
4. Cakes are
marked or
cut portion-
controlled to
minimized
wastage and
in accor-
dance with
the enter-
prise specifi-
cation and
customer
preference

LO5. STORE CAKES

Assessment Cri- Contents Condition Methodologies Assessment

teria Resources Methods
1. Cakes are Standard and The trainees Lecture/ discussion Oral questioning
stored in procedure of must be pro-
storing cake vided with the Demonstration/ ap- Written examina-
accordance products following: plication tion
with estab-
lishment Storage Cutting materi- Oral presentation Observation
standard methods for als
and proce- cakes Demonstration
Packaging ma-
dure OHS terial
2. Storage
method are Refrigerator
identified in
accordance Airtight con-
tainer
 with a prod-
uct specifi- Display cabinets
or temperature
cations and controlled cabi-
established nets
standard
and proce- CD’s VHS
dure
Hands-out

CORE COMPETENCIES

UNIT OF COMPETENCIES : PREPARE AND DISPLAY PETIT FOURS

MODULES TITLE : PREPARING AND DISPLAYING PETIT
FOURS
MODULE DESCRIPTOR : THIS MODULE COVERS THE
KNOWLEDGE, SKILLS AND ATTITUDE
REQUIRED TO BE ABLE TO PREPARE
AND DISPLAY AND SERVICE A WIDE
RANGE OF PETIT FOURS INCLUDING
PETIT FOUR GLAZES, MARZIPAN-
BASED PETIT FOURS AND
CARAMELIZED FRUITS AND NUTS
SERVED AS PETIT FOURS TO A LEVEL
OR HIGH CONSISTENCY QUALITY
NOMINAL DURATION : 15 HOURS

Summary of Learning Outcomes:

LO1. PREPARE ICED PETIT FOUR

LO2. PREPARE FRESH PETIT FOUR
LO3. PREPARE MARZIPAN PETIT FOUR
LO4. PREPARE CARAMELIZED PETIT FOUR
LO5. DISPLAY PETIT FOUR
LO6. STORE PETIT FOUR

Details of Learning Outcome:

LO1. PREPARE ICED PETIT FOUR

Assessment Crite- Contents Condition Methodologies Assessment

ria Resources Methods
1.Sponges and Characteris- The trainees must Lecture/ discussion Oral questioning
bases are pre- tics of classi- be provided with
cal and con- the following Demonstration/ ap- Written examina-
pared cut and temporary pe- plication tion
assemble ac- tit four PPE
cording to Oral presentation Observation
standard Underlying Small hand tools
 recipes and principles in Demonstration
enterprise re- preparing petit Measuring equip-
fours ment
quirements
and practices Types and Set of knives
2.Fillings are kinds of
prepared with sponges and Rolling pins
the required bases
Decorative cutters
flavours and Different kinds
consistency fillings Molder
3.Fondant icing
is brought in Procedure in Pot and pans
accordance making fon-
dant icing CD’, VHS
with the re-
quired temper- Decoration Hands-out
ature and es- and designs
tablished stan-
dard operating OHS
procedures
4.Demonstration
are designed
and used in
accordance
with the estab-
lishment stan-
dard and pro-
cedure

LO2. PREPARE FRESH PETIT FOUR

Assessment Crite- Contents Condition Methodologies Assessment

ria Resources Methods
1. A selection of Kinds of small The trainees must Lecture/ discussion Oral questioning
small choux choux paste be provided with
the following Demonstration/ ap- Written examina-
paste shapes Types of plication tion
ate baked sweet paste PPE
and deco- and fillings Oral presentation Observation
rated in ac- Small hand tools
cordance Different gar- Demonstration
nishes, glazes Measuring equip-
with estab- and finishes ment
lished stan-
dards and Bake wares
procedure
2. Baked sweet Pots and pans
paste are Molder tart
prepared and
blended in Pastry brush
accordance
with estab- Piping tube
lished stan- Pastry bag
dards and
procedure Set of of knives
3. Fillings are
prepared and Decorative cutters
 used to the CD’s, VHS
required fla-
Hands-out
vors and
consistency
4. Garnishes,
glazes and
finished are
used in ac-
cordance
with the es-
tablished
standard and
procedure

LO3. PREPARE MARZIPAN PETIT FOUR

Assessment Crite- Contents Condition Methodologies Assessment

ria Resources Methods
1.Marzipan petit Flavors and The trainees must Lecture/ discussion Oral questioning
fours are shape specifi- be provided with
cation and en- the following\\PPE Demonstration/ ap- Written examina-
flavoured and terprise stan- plication tion
shaped to the dard of quality Small hand tools
required spec- marzipan Oral presentation Observation
ifications and Heavy duty equip-
enterprise Standard and ment Demonstration
operating pro-
standard cedures in Pans and pots
2.Coat marzipan coating marzi-
fruits to pre- pan fruits Measuring equip-
serve desired ment
eating charac- OHS
Piping tube
teristics of and
of required, Set of knives
soften with
egg whites, Molder
pipe into
Rolling pins
shapes are
seal/ brown Decorative cutters
with applied
heat according CD’s, VHS
to enterprise
Hands-out
practice

LO4. PREPARE CARAMELIZED PETIT FOUR

Assessment Cri- Contents Condition Methodologies Assessment
teria Resources Methods
1. Fresh fruits Specification of The trainees Lecture/ discussion Oral questioning
segments are fresh fruits must be provided
needed to with the following Demonstration/ ap- Written examina-
selected to caramelize plication tion
caramelized PPE
petit fours in Specification of Oral presentation Observation
accordance dried fruit Small hand tools
with required needed Demonstration
Heavy duty
specification Kinds of sugar equipment
and enter- to caramelized
 prise stan- Pans and pots
dard
Measuring equip-
2. Petit fours are ment
sandwiched
with dried Set of knives
fruits or nuts
or filled with CD’s, VHS
flavoured Hand-out
marzipan and
coated with
pale-amber
colored
caramel ac-
cording to
specification
and enter-
prise stan-
dards

LO5. DISPLAY PETIT FOUR

Assessment Cri- Contents Condition Methodologies Assessment

teria Resources Methods
1. Appropriate Kinds and uses The trainees must Lecture/ discus- Oral questioning
receptacles if receptacles be provided with sion
for petit fours the following Written examina-
are se- Demonstration/ ap- tion
lected and Tip on how to PPE plication
prepared display petit Observation
for display fours Small hand tools Oral presentation
of petit Demonstration
Standards and Display stands/flat
fours procedures in forms
2. Petit fours displaying petit
are dis- fours Set of knives
played cre-
atively to OHS Decorative cutters
enhance CD’s, VHS
customer
appeal Hand-out

LO6. STORE PETIT FOUR

Assessment Cri- Contents Condition/ Methodologies Assessment
 teria Resources Methods
1. Petit fours Tips and stor- The trainees must Lecture/ discus- Oral questioning
are stored in ing petit fours be provided with sion
the following Written examina-
required Temperature Demonstration/ tion
tempera- requirements in PPE application
tures and storing petit Observation
condition to four Display cabinets or Oral presentation
maintain temperature con- Demonstration
Standard and trolled cabinets
maximum procedures in
eating quali- storing and Refrigerator
ties, appear- packaging petit
ance and four Packaging materi-
freshness als
OHS
2. Petit fours CD’s VHS
are pack-
aged in ac- Hands-out
cordance
with estab-
lished stan-
dards and
procedure

CORE COMPETENCIES

UNIT OF COMPETENCIES : PRESENT DESSERTS

 MODULES TITLE : PRESENTING DESSERT
MODULE DESCRIPTOR : THIS MODULE DEALS WITH THE
KNOWLEDGE, SKILLS AND ATTITUDE IN
PREPARING OTHER TYPES OF
DESSERT, AND OTHER VARIOUS AND
SPECIALIZED TECHNIQUES OF
DESSERTS PRESENTATION REQUIRED
BY PATISSIERS IN HOSPITALITY
ENTERPRISE
NOMINAL DURATION : 15 HOURS

SUMMARY OF LEARNING OUTCOMES:

LO1. PREPARE OTHER TYPES OF DESSERTS

LO2. PLAN, PREPARE AND CONDUCT DESSERT TROLLEY PRESENTATION
LO3. STORE AND PACKAGE DESSERTS

Details of Learning Outcomes:

LO1. PREPARE OTHER TYPES OF DESSERTS

Assessment Crite- Contents Condition Methodologies Assessment

ria Resources Methods
1. Ingredients Varieties and The trainees must be Lecture/ discussion Oral questioning
are selected, characteristics provided with the fol-
of specialized lowing Demonstration/ ap- Written exami-
measured cakes, both plication nation
and weighed classical and Commercial mixers
according to contemporary and attachments Oral presentation Observation
recipe re- and other types
quirements, of dessert Scales and measur- Demonstration
ing devices
enterprise Commodity
and cus- knowledge in- Piping bags and at-
tomer prefer- cluding quality tachments
ence indicators of
2. Required specialized Whisk. Beaters, spat-
cakes and other ula
temperature types of
is selected to desserts Cutting implement for
prepare nuts and fruits and
products in Culinary terms graters
accordance related to spe-
cialized cakes Oven
with the de- and other types
sired charac- of desserts Cake and sponge tins
teristics, and module
standard Portion control
recipe speci- and yields Wooden spoon
fications and Standard recipe Bowls cutter
enterprise specification of
products specialized
3. Desserts are cakes and other
prepared ac- types of
desserts
cording to
recipe speci- Standard oper-
fications and ating procedures
 desired prod- in preparing
ucts charac- other types of
desserts
teristics
4. Appropriate
equipment
are used ac-
cording to re-
quired pastry
and bakery
products and
standard op-
erating pro-
cedure

LO2. PLAN, PREPARE AND CONDUCT DESSERT TROLLEY PRESENTATION

Assessment Crite- Contents Condition Methodologies Assessment

ria Resources Methods
1. Dessert trol- Planning, pre- The trainees must Lecture/ discus- Oral questioning
ley services paring and pre- be provided with sion
senting trolley the following Written examina-
are planned services Demonstration/ tion
and utilized Measuring de- application
according to Arranging and vices Observation
available fa- preparing vari- Oral presentation
cilities equip- ety of dessert China ware Demonstration
ment and OHS Decorating mate-
customer/ rials
enterprise
2. Variety of Packaging mate-
dessert and rials
arranged in Trolley
accordance
with enter-
prise stan-
dard and pro-
cedure

LO3. STORE AND PACKAGE DESSERTS

Assessment Crite- Contents Condition Methodologies Assessment

ria Resources Methods
1. Desserts are Temperature The trainees Lecture/ discus- Oral questioning
stored in ac- range in stor- must be pro- sion
ing dessert vided with the Written examina-
cordance with
 the required following Demonstration/ tion
temperature Packaging de- application
sign tech- Packaging ma- Observation
and cus- niques terials Oral presentation
tomer’s spec- Demonstration
ifications Standards and Thermometer
2. Desserts are procedures in
packaged in storing and Display cabi-
packaging nets including
accordance dessert temperature
with estab- controlled cabi-
lished stan- OHS nets
dards and
procedure Refrigerator

Chillers

Freezers

China ware

TESDA-OP-CO-01-F13
(Rev. No. 00- 03/08/17)

LIST OF EQUIPMENT
(As listed in the respective TR)

Program:BREAD AND PASTRY PRODUCTION NC II

Name of Institution/Company:ST. BENEDICTUS TRAINING AND ASSESSMENT
CENTER INC.
 Name of Specification Quantity Quan- Differ- Inspec-
Equipment Re- tity ence tor’s Re-
(1) (2) quired on Site marks
(3) (4) (5) (6)
Commercial 8 QT Commer- 6 6
mixers with cial Stand Mixer
complete at-
tachments
Mechanical Model SDR-21 1 1
dough roller Two-Pass
Dough Roller
Decker oven Heavy duty 1 1
baker oven
Compressor Adjustable 0- 1 1
20psi
Dough cutter Aluminum/plastic 1 1
Gas range Heavy duty 4 4
Upright freezer Heavy duty 1 1
Refrigerator Heavy duty 1 1

Note: Columns 1-4 to be filled out by Institution/Company; Columns5-6 to be filled out byPO/Expert
Continue in additional sheet

Submitted by: Attested by:

DIOMEDES G. PATANI JR. MS. ALYSSA U. ESPINOZA

TVI/Company Representative TVI/Company Head
Date: Date:
Inspected by:

CARMENCITA DG. LOPEZ

PO UTPRAS Focal Person Expert
Date: Date:
TESDA-OP-CO-01-F14
(Rev. No. 00- 03/08/17)
LIST OF TOOLS
(As listed in the respective TR)

Program:BREAD AND PASTRY PRODUCTION NC II

Name of Institution/Company:ST. BENEDICTUS TRAINING AND ASSESSMENT
CENTER INC.
Name of Tools Specification Quantity Quantity Differ- Inspector’s
(1) Required on Site ence Remarks
(2) (3) (4) (6)
(5)
Measuring stainless 12 12
cups, solid
Measuring cup, plastic 12 12
liquid (250 and
500 ml)
Measuring stainless 25 25
spoon

Cake turn table stainless 3 3

Decorating tips stainless 20 20
Rolling pins stainless 6 6
Pie pan sizes stainless 6 6
6,8,10
Sheet pans stainless 6 6
Pie cutter stainless 6 6
Rubber scrap- stainless 6 6
per
Palette knife stainless 6 6
Cake stand with stainless 6 6
tier
Cake pillars Stainless/wood 6 6
Sauce pan, s/s Stainless dif- 6 6
ferent sizes
Ladles s/s Stainless dif- 6 6
ferent sizes
Knives s/s with Stainless dif- 6 6
plastics handle ferent sizes
Chopping board plastic 6 6
(color coded)
Scale 2, 10 kgs kyowa 6 6
Grater stainless 6 6
Wooden spoon wood 6 6
Beaters stainless 6 6
Mixing bowl stainless 12 12
(6pcs per set) sets sets
Wire whisk stainless 6 6
Muffin pan stainless 6 6
small
Muffin pan stainless 6 6
medium
Muffin pan big stainless 6 6
Loaf pan small stainless 6 6
Loaf pan stainless 6 6
medium
Loaf pan big stainless 6 6
Rectangular stainless 4 4
pan 1x8x8
Round pan stainless 6 6
6,8,10,12,14,16
 Pie pan stainless 6 6
Flour sifter stainless 6 6
Strainer stainless 6 6
Double boiler stainless 3 3
Piping bag plastic
Coupler plastic
Note: Columns 1-4 to be filled out by Institution/Company; Columns 5-6 to be filled out by PO/Expert
Continue in additional sheet

Submitted by: Attested by:

DIOMEDES G. PATANI JR. MS. ALYSSA U. ESPINOZA

TVI/Company Representative TVI/Company Head
Date: Date:
Inspected by:

CARMENCITA DG. LOPEZ

PO UTPRAS Focal Person Expert
Date: Date:

TESDA-OP-CO-01-F15
(Rev. No. 00- 03/08/17)

LIST OF CONSUMABLES/MATERIALS
 (As listed in the respective TR)

Program:BREAD AND PASTRY PRODUCTION NC II

Name of Institution/Company:ST. BENEDICTUS TRAINING AND ASSESSMENT
CENTER INC.
List of Consum- Specification Quantity Quantity Difference Inspectors
ables/ Required on Site (5) Remarks
Materials (2) (3) (4) (6)
(1)
Cake flour White king 5 kls 5 kls
Bread flour purefoods 5 kls 5 kls
All purpose purefoods 5 kls 5 kls
Sugar Refined white 5 kls 5 kls
sugar
Yeast Dry yeast RFM 5 cans 5 cans
butter Dairy cream 5 5
cansm/s cansm/s
Margarine Star margarine 3 gals 3 gals
Butter (French bread) Golden harvest 5 gals 5 gals
Cooking oil Minola 5 gals 5 gals
Lard Pillsbury 5 kls 5 kls
All-purpose cream Nestle 5 pcs. 5 pcs.
Whipping cream Nestle 5 pcs 5 pcs
Confectioner sugar Equal 5 box 5 box
Knox gelatin Mccornick 5 box 5 box
Flaked almonds Mccornick 5 kls 5 kls
Chocolate chips Dairy 5 pcks 5 pcks
Chocolate, shredded nestle 5 bars 5 bars
Cherries with stem Mccornicks 5bot.s/s 5bot.s/s
Cherries fresh
Food colors assorted
Tropical fruits fresh
Whole wheat, rye, packed
multigrain
Cream cheese packed
Paper cups packed
Tulip paste packed
Sugar lace packed
Pineapple juice can
Contreau bottle
TRAINING
MATERIALS
Wilton, decorating
magazine,video
Good housekeeping
baking books
Note: Columns 1-4 to be filled out by Institution; Columns 5-6 to be filled out by PO/Expert
Continue in additional sheet

Submitted by: Attested by:

DIOMEDES G. PATANI JR. MS. ALYSSA U. ESPINOZA

TVI/Company Representative TVI/Company Head
Date: Date:
Inspected by:

CARMENCITA DG. LOPEZ

PO UTPRAS Focal Person Expert
Date: Date:

TESDA-OP-CO-01-F16
(Rev. No. 00- 03/08/17)

LIST OF INSTRUCTIONAL MATERIALS/LIBRARY HOLDINGS

Program:BREAD AND PASTRY PRODUCTION NC II
Name of Institution/Company:ST. BENEDICTUS TRAINING AND ASSESSMENT
CENTER INC.
Title Classification* Date of No. of Copies Inspector’s Re-
Publication (where applicable) marks
Baking Secrets book 2012 5
Philippine book 2012 5
Breads
Brownies Book 1997 5
Fudges and
toppings

Note*Classify whether journal, book, magazine, electronic materials available on electronic media
or in the internet, etc.
Columns 1-4 to be filled out by Institution/Company; Column 5 to be filled out by PO/Expert
Continue in additional sheet

Submitted by: Attested by:

DIOMEDES G. PATANI JR. MS. ALYSSA U. ESPINOZA

TVI/Company Representative TVI/Company Head
Date: Date:
Inspected by:

CARMENCITA DG. LOPEZ

PO UTPRAS Focal Person Expert
Date: Date:
 TESDA-OP-CO-01-F17
(Rev. No. 00- 03/08/17)

LIST OF PHYSICAL FACILITIES

(As listed in the respective TR)

Program:BREAD AND PASTRY PRODUCTION NC II

Name of Institution/Company:ST. BENEDICTUS TRAINING AND ASSESSMENT
CENTER INC.
Facility Description Quantity Inspector’s Remarks
Lecture/Demo
8x5m 40 sq. m.
Area
Student/trainee
1x1m 25 sq. m.
working space
Laboratory 8 x 5 sq. m. 40 sq. m.
Learning Re-
3 x 5 sq. m. 15 sq. m.
source Center
Facilities/Equip-
ment/Circulation 36 sq. m.
Area
156 sq.
Total Work-
m.
shop Area :

Note: Columns 1-3 to be filled out by Institution/Company; Column 4 to be filled out by PO/Expert
Continue in additional sheet

Submitted by: Attested by:

DIOMEDES G. PATANI JR. MS. ALYSSA U. ESPINOZA

TVI/Company Representative TVI/Company Head
Date: Date:
Inspected by:

CARMENCITA DG. LOPEZ

PO UTPRAS Focal Person Expert
Date: Date:

TESDA-OP-CO-01-F18
(Rev. No. 00- 03/08/17)
 LIST OF OFF-CAMPUS PHYSICAL FACILITIES

Program:BREAD AND PASTRY PRODUCTION NC II

Name of Institution/Company:ST. BENEDICTUS TRAINING AND ASSESSMENT
CENTER INC.
Facility Description Quantity Inspector’s Remarks

NONE

Note: Columns 1-4 to be filled out by Institution/Company

Continue in additional sheet

Submitted by: Attested by:

DIOMEDES G. PATANI JR. MS. ALYSSA U. ESPINOZA

TVI/Company Representative TVI/Company Head
Date: Date:
Inspected by:

CARMENCITA DG. LOPEZ

PO UTPRAS Focal Person Expert
Date: Date:
 TESDA-OP-CO-01-F19
(Rev. No. 00- 03/08/17)
LIST OF OFFICIALS

Program:BREAD AND PASTRY PRODUCTION NC II

Name of Institution/Company:ST. BENEDICTUS TRAINING AND ASSESSMENT CENTER INC.
Contact Details
Name Position (Address) Contact No. Email Ad- Natureof Educational
dress Appointment Attainment
ALYSSA U. School President Songkoy, 0946-477-0010 n/a Permanent College Graduate
EZPINOSA Calasiao, Pangasi-
nan
DIOMEDES G. Vice President Cabatling, 0910-239-2184 n/a Permanent College Graduate
PATANI JR Malasiqui, Pan-
gasinan
MARILYN A. Corporate Secretary Careenan St., 0946-809-8525 n/a Permanent College Under-
VILLAMIL Dagupan City graduate
CARMELITA M. Treasurer Lumbang, 0998-957-7034 n/a Permanent College Graduate
POBRE Calasiao, Pangasi-
nan
DEBBE BON A. Director Bacolor, Pam- 09612713891 / n/a Permanent College Under-
MILLS panga 09156723509 graduate
Note: Columns 1-5 to be filled out by Institution
Continue in additional sheet

Submitted by: Attested by:

DIOMEDES G. PATANI JR. MS. ALYSSA U. ESPINOZA

TVI/Company Representative TVI/Company Head
Date: Date:
Inspected by:

CARMENCITA DG. LOPEZ

PO UTPRAS Focal Person Expert
Date: Date:
 TESDA-OP-CO-01-F20
(Rev. No. 00- 03/08/17)
LIST OF TRAINERS

Program:BREAD AND PASTRY PRODUCTION NC II

Name of Institution/Company:ST. BENEDICTUS TRAINING AND ASSESSMENT CENTER INC.
Name Position Nature of Educational No. of No. of Years of In- Trainer’s
Appoint- Attainment Years of dustry Experience Qualification
ment Teaching Relevant to the
Experience Qualification
(with Certificate of NTTC*
Validity
Employment), if Number
applicable
AURORA L. Trainer Appoint- College 5 5
JALOCON ment Graduate

Note: For NTR Title of Trainers Training or other licenses/certificates

Columns 1-8 to be filled out by Institution/Company
Continue in additional sheet
Submitted by: Attested by:

DIOMEDES G. PATANI JR. MS. ALYSSA U. ESPINOZA

TVI/Company Representative TVI/Company Head
Date: Date:
Inspected by:

CARMENCITA DG. LOPEZ

PO UTPRAS Focal Person Expert
Date: Date:
 TESDA-OP-CO-01-F21
(Rev. No. 00- 03/08/17)
LIST OF NON-TEACHING STAFF

Program:BREAD AND PASTRY PRODUCTION NC II

Name of Institution/Company:ST. BENEDICTUS TRAINING AND ASSESSMENT CENTER INC.

Nature of Educational Attain- Experience Related to Position

Name Position
Appointment ment
Diomedes G. Patani Jr Processing Offi- Permanent College Graduate 3 years
cer
Daren P. Paningbatan I.T. Officer Permanent College Graduate 3 years
Marilyn A. Villamil Liaison Officer Permanent College undergraduate 3 years

Note: Columns 1-5 to be filled out by Institution

Continue in additional sheet

Submitted by: Attested by:

DIOMEDES G. PATANI JR. MS. ALYSSA U. ESPINOZA

TVI/Company Representative TVI/Company Head
Date: Date:
Inspected by:

CARMENCITA DG. LOPEZ Expert

PO UTPRAS Focal Person Date:
Date: