competency-based curriculum exemplar.baking

COURSE DESIGN

COURSE TITLE : BAKING/PASTRY PRODUCTION

NOMINAL DURATION : 250 Hrs.

COURSE DESCRIPTION :

QUALIFICATION LEVEL : NC II

This course designed to enhance the knowledge, skills and attitudes of a person to

attain a clean equipment, tolls and utensils and prepare, portion and plate pastries,

breads and other desserts items to guest in hotels, motels, restaurants, clubs, canteens,

resorts and luxury lines/cruises and other related operations

COURSE OUTCOMES :

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

1. Obtain and convey workplace information 2. Complete relevant work related documents. 3. Participate in workplace meeting and discussion.4. Describe and identify team role and responsibility in a team.5. Describe work as a team.6. Integrate personal objectives with organizational goals7. Set and meet work priorities8. Maintain professional growth and development9. Identity hazards and risks10. Evaluate hazards and risks11. Control hazards and risks12. Maintain occupational health and safety awareness

13. Practice workplace safety, security and hygiene systems, processes and operation

14. Responds appropriately to faults, problems and emergency situations15. 5’s in workplace16. Environmental protection awareness

17. Practice personal grooming and hygiene 18. Practice safe and hygienic handling, storage and disposal of food, beverage, and materials

19. Identify and respond to hygienic risk20. Cleaning and disinfectant21. identify and access key resources of information on the industry

1

22. access , apply and share industry information 23. update continuously relevant industry knowledge

24. Plan and prepare the task to be undertaken 25. Input data into the computer 26. Access information using computer 27. Produce output data using computer system 28. Maintain computer equipment and system 29. Apply effective verbal and non-verbal communication skills to respond to

customer needs. 30. Provide prompt and quality service to customer

31. Handle queries through telephone, fax machine, internet and e-mail32. Handle customer complaints, evaluation and recommendations33. Prepare pastry and bakery products34. Decorate and present pastry and bakery products35. Store bakery products36. Prepare cakes37. Prepare and use fillings38. Decorate cakes39. Present cakes40. Store cakes41. Presents and serve plated desserts.42. Plans prepare and conduct a dessert trolley and presentation. 43. Store and package desserts44. Prepare ice petits fours45. Prepare fresh petits fours46. Prepare marzipan petits fours47. Prepare caramelized petits fours48. Display petits fours49. Store patits fours

ENTRY REQUIREMENTS :

Trainees or students should posses the following requirements:

Can communicate oral in written

Physically and mentally fit

With good moral character; and

Can perform basic mathematical computation

2

Course Structure

Unit Of

Competency

Module Title Module Contents No. Of

Hours

Basics

1. Participate In

Workplace

Communication

2. Work In A

Team

3. Practice

Career

Professionalism

4. Practice

Occupational

Hand Safety

1.1Participating In

Workplace

Communication

2.1Working In A

Team

3.1Practicing

Career

Professional

4.1Practicing

Occupational

Hand Safety

1.1.1 Obtain And Convey

Workplace Information

1.1.2 Participate In Workplace

Meeting And Discussion

1.1.3 Complete Relevant

Work-Related Document

2.1.1 Describe And Identify

Team Role And

Responsibility

2.1.2 Identify Own Role And

Responsibility In A

Team

3.1.1 Integrate Personal

Objectives With

Organizational Goals

3.1.2 Set And Meet Work

Priorities

3.1.3 Maintain Professional

Growth And

Development.

4.1.1 Identify Hazards And

Risks

4.1.2 Evaluate Hazards

4

4

6

4

3

Procedures Procedures And Risks

4.1.3 Control Hazards And

Risks

4.1.4 Maintain

Occupational Health And

Safety Awareness

Common

1. Develop And

Updated

Industry

Knowledge

2. Observe

Workplace

Hygiene

Procedures

3. Perform

Computer

Operations

1. Developing

And Updating

Industry

Knowledge

2. Observing

Workplace

Hygiene

Procedures

3.1Performing

Computer

Operations

3.2Maintaining

Computer

Equipment

And System

1.1.1 Seek Information On

The Industry

1.1.2 Update Industry

Knowledge

2.1.1 Follow Hygienic

Procedures

2.1.2 Identify And Present

Hygienic Risks

3.1.1 Plan And Prepare

For Task To Be

Undertaken

3.1.2 Input Data Into

Computer

3.1.3 Access Information

Using Computer

3.1.4 Produce Output Data

Using Computer

System

3.2.1 Plan And Prepare

For Maintenance

3.2.2 Maintain Computer

Equipment System

10

10

40

4

4. Perform

Workplace

And Safety

Practices

5. Provide

Effective

Customer

Service

4.1 Performing

Workplace And

Safety Practices

5.1 Providing

Effective

Customer Service

3.2.3 Inspect And Test

Computer System

4.1.1 Follow Workplace

And Safety

Practices

4.1.2 Deal With

Emergency Situation

4.1.3 Maintain Safe

Personal Preventive

Standards

5.1.1 Greet Customer

5.1.2 Deliver Service To

Customer

5.1.3 Identify Customer

Needs

5.1.4 Handle Queries

Through Telephone,

Fax Machine,

Internet

5.1.5 Handle Complains,

Evaluation And

Recommendation

10

15

CORE

1. Prepare

Pastry And

Bakery

Products

1.1Preparing

Pastry And

Bakery

Products

1.1.1 Different Baking

Terminologies

1.1.2 Baking Equipment

1.1.3 Specific Baking

Ingredients And Its

Substitution

1.1.4 Applied

15

5

2. Decorate And

Present

Pastry And

Bakery

Product

3. Store Bakery

Products

2. Decorate And

Present Pastry

And Bakery

Product

3. Store Bakery

Mathematical

Operations

1.1.5 Types, Kinds And

Classification Baking

Products

1.1.6 Techniques For

Batter And Dough

1.1.7 Temperature

Ranges In Baking

Product

1.1.8 Occupational Health

And Safety

2.1.1 Decorative

Techniques And

Rules For Garnishing

2.1.2 The Tools In

Decorating

2.1.3 Tips How To Present

Finished Baked

Products

2.1.4 Standard And

Procedure In Pastry

And Yeast Goods

3.1.1 Different Kinds Of

Packaging Materials

To Be Used

3.1.2 Shelf-Life Of Pastries

And Other Baked

Products Based On

20

5

6

4. Prepare

Cakes

4. Preparing

Cakes

The Standard And

Procedure

3.1.3 Standards And

Procedures Of

Bakery Products

3.1.4 Ohs

4.1.1 Culinary Terms

Related To Cakes

4.1.2 Identify The Main

Ingredients Used For

Cakes

4.1.3 Identify The Specific

Temperature Used

For Different Type Of

Cakes

4.1.4 Classify The Different

Types Of Cake

4.1.5 Enumerate The

Mixing Method Used

For Shortened Cakes

And Foam Type

Cakes

4.1.6 Identify The Cooling

Temperature Of

Cakes

4.1.7 Different Equipments

In Baking

4.1.8 Baking Conditions

And Temperature

20

7

5. Prepare And

Use Fillings

6. Decorate

Cakes

7. Present

Cakes

5. Preparing And

Use Fillings

6. Decorating

Cakes

7. Presenting

Cakes

5.1.1 Identify The Fillings

Appropriate In A Specific

Cakes

5.1.2 Identify The Consistency

And Appropriate Flavor

Of Fillings

5.1.3 Identify How To Fill And

Assembly Cakes

According To The

Standard Recipe

Specification

5.1.4 Classify Coating And

Siding Based On The

Required Recipe

Specification

6.1.1 Identify The Specific

Decoration Appropriate

For The Cake

6.1.2 Identify The Standard

Recipes Of Icing And

Decorations

7.1.1 Identify The Equipment

Selected And Used In

Accordance With

Service Requirement

7.1.2 Identify The Product

Freshness, Appearance,

5

10

5

8

8. Store Cakes

9. Presents And

Serve Plated

Desserts.

10. Prepare And

Conduct A

Dessert

Trolley And

Presentation

11. Store And

Package

Desserts

8. Storing Cake

9. Presenting

And Serving

Plated

Desserts

10.Preparing And

Conducting

Dessert

Trolley And

Presentation

11.Storing And

Packaging

Desserts

Characteristics Of

Prepared Cakes

7.1.3 Familiarize The Cutting-

Portion To Minimize The

Wastage Of Cake

8.1.1 Enumerate The

Standards And

Procedure Of Storing

Cake Products

8.1.2 Identify The Storage

Method For Cakes

8.1.3 OHS

9.1.1 Portion Control And

Presentation Of Dessert

9.1.2 Steps In Plating And

Decorating Dessert

10.1.1 Trolley Services In

Preparation And

Presentation Of Dessert

10.1.2 Diagram Presentation

On How To Arrange And

Prepare Variety Of

Dessert

11.1.1 Temperature Range In

Storing Dessert

11.1.2 Packaging Design

5

3

3

5

9

12. Prepare Ice

Petits Fours

13. Prepare

Fresh Petits

Fours

14. Prepare

Marzipan

Petits Fours

15. Prepare

Caramelized

Petits Fours

12.Preparing Ice

Petits Fours

13.Preparing

Fresh Petits

Fours

14.Preparing

Marzipan

Petits Fours

15.Preparing

Caramelized

Petits Fours

Techniques

12.1.1 Characteristics Of

Classical And

Contemporary Petits

Four

12.1.2 Underlying Principles In

Making Petit Fours

12.1.3 Types And Kinds Of

Sponge And Bases

12.1.4 Different Kinds Of

Fillings

12.1.5 Procedure In Making

Fondant Icing

12.1.6 Decors And Designs

1.1.1Identify The Kinds Of

Small Choux Paste

1.1.2Types Of Sweet Paste

And Fillings

1.1.3Different Garnishes,

Glazes And Finishes

14.1.1 Specify Flavor And

Shape Quality Marzipan

14.1.2 Tips On Coating

Marzipan Fruits

15.1.1 Identify The

Specification Of Fresh

Fruits Needed To

15

10

15

5

10

16. Display Petits

Fours

17. Store Petits

Fours

16.Displaying

Petits Fours

17.Storing Petits

Fours

Caramelized

15.1.2 Identify The

Specification Of Dried

Fruits Needed

15.1.3 Identify The Kinds Of

Sugar To Caramelized

16.1.1 Identify The Kinds Of

Receptacles For Petits

Four

16.1.2 Tips On How To Display

Petit Fours

17.1.1 Tips on storing petits

fours

17.1.2 Identify the proper

temperature needed

3

3

11

COMPETENCY ANALYSIS

Units of competency No. of Modules TOTALBasic

1. Participate In Workplace

Communication

2. Work In A Team

3. Practice Career Professionalism

4. Practice Occupational Hand Safety

Procedures

1

1

1

1

1

1

1

4

Common

1. Develop And Updated Industry

Knowledge

2. Observe Workplace Hygiene

Procedure

3. Perform Computer Operations

4. Perform Workplace And Safety

Practices

5. Provide Effective Customer Service

1

1

2

1

16

CORE

1. Prepare Pastry And Bakery Products

2. Decorate And Present Pastry And

Bakery Product

3. Store Bakery Products

4. Prepare Cake

5. Prepare And Use Fillings

6. Decorate Cakes

7. Present Cakes

8. Store Cakes

1

1

1

1

1

1

1

12

9. Presents And Serve Plated

Desserts.

10.Prepare And Conduct A Dessert

Trolley And Presentation

11.Store And Package Desserts

12.Prepare Ice Petits Fours

13.Prepare Fresh Petits Fours

14.Prepare Marzipan Petits Fours

15.Prepare Caramelized Petits Fours

16.Display Petits Fours

17.Store Petits Fours

1

1

1

1

1

1

1

1

1 17

13

RESOURCES:

TOOLS EQUIPMENT MATERIALS

ITEM ITEM ITEMThermometer Trolley Hand- outsSmall Hand Tools Heavy Duty Equipment Packaging MaterialsSet of Knives Pans and Pots CalculatorSet of Decorative Tools/Cutters Measuring Devices CD”s Spatula Bake ware VHSParchment Paper China ware DecorsPiping Bag Temperature Controlled

CabinetCutter

Pastry Brush Refrigerator s PencilSerrated Knife Chillers PaperGrater Freezers Scissors

Set of Cutting Tools Large Equipment FolderRolling Pin Stands Masking TapeMoulds Personal Protective

EquipmentPentel Pen

Piping Tube Display Cabinet/Stands FastenerPastry bag Turn table Puncher

Storage Area EnvelopFlat Forms

ASSESSMENT METHODS:

Oral-recitation Written examination Observation Demonstration (Projects Demonstration (Practical Skills)

14

COURSE DELIVERY:

1. Modular2. Demonstration3. Lecture4. Discussion

TRAINERS QUALIFICATION:

Must be a holder of Bakery-Pastry Production NC II Must have undergone training on TM II Must have at least one year job/industry experience or any bakery related work Must pass the required government examination Must be computer literate Physically and mentally fit

ACKNOWLEDGEMENT

We wish to express our appreciation and with particular thanks to the following developed and facilitators of Competency-Based Curriculum Exemplar in Baking/Pastry Production NC II.

Developer

1. Rhikie Rose P. Maranan2. Jane G. Bisa3. Chewy Uson4. Cleo P. Diomampo5. Karaupaula L. Diones

Resource Person:

1. Clodualdo Paiton

Facilitator:

1. Gerardo Mercado2. Famy Pepito3. Rolando de la Torre4. ANWAR GERON

15

The management and staff of the Qualification Standard Office and Region IV-A

BASIC COMPETENCY : COMMUNICATIONS UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION

MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATION MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes

required to obtain, interpret and convey information in response to workplace requirements.

SUGGESTED DURATION : 4 hours

QUALIFICATION LEVEL : NC II PREREQUISITE : Receive and Respond to workplace Communication.

(NC I)

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module the students/ trainees will be able to: LO 1. Obtain and convey workplace information LO 2. Complete relevant work related documents. LO 3. Participate in workplace meeting and discussion.

16

LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION.

ASSESSMENT CRITERIA:

1. Specific relevant information is accessed from appropriate sources.2. Effective questioning, active listening and speaking skills are used to gather

and convey information.3. Appropriate medium is used to transfer information and ideas.4. Appropriate non-verbal communication is used.5. Appropriate lines of communication with superiors and colleagues are

identified and followed.6. Defined workplace procedures for the location and storage of information

are used.7. Personal interaction is carried out clearly and concisely.

CONTENTS:

1. Parts of speech2. Sentence construction3. Effective communication

CONDITIONS:

The students/ trainees must be provided with the following: 1. Writing materials (pen & paper)2. References (books)3. Manuals

METHODOLOGIES:

1. Group discussion2. Interaction3. Lecture4. Reportorial

ASSESSMENT METHODS:

1. Written test2. Practical/performance test3. Interview

17

L02. COMPLETE RELEVANT WORK RELATED DOCUMENTS.

ASSESSMENT CRTERIA:

1. Ranges of forms relating to conditions of employment are completed accurately and legibly.

2. Workplace data is recorded on standard workplace forms and documents.3. Basic mathematical process are used for routine calculations.4. Errors in recording information on forms! documents are identified and

rectified.5. Reporting requirements to superior are completed according to enterprise

guidelines. CONTENTS:

1. Basic mathematics2. Technical writing3. Types of forms

CONDITIONS:

The students/trainees must be provided with the following: 1. Paper2. Pencils/ball pen3. Reference books4. Manuals

METHODOLOGIES:

1. Group discussion2. Interaction3. Lecture

ASSESSMENT METHODS:


18

LO3. PARTICIPATE IN WORKPLACE MEETINGS AND DISCUSSIONS


1. Team meetings are attended on time.2. Own opinions are clearly expressed and those of others are listened to

without interruption.3. Meeting inputs are consistent with the meeting purpose and established

protocols.4. Workplace interaction are conducted in a courteous manner appropriate to

cultural background and authority in the enterprise procedures.5. Questions about simple routine workplace procedures and matters

concerning conditions of employment are asked and responded.6. Meeting outcomes are interpreted and implemented.

CONTENTS:

1. Sentence construction2. Technical writing3. Recording information

CONDITIONS:

The students/trainees must be provided with the following:

1. Paper2. Pencils/ball pen3. References (books)4. Manuals

METHODOLOGIES:

1. Group discussions2. Interaction3. Lecture

ASSESSMENT METHODS:


19

BASIC COMPETENCY : TEAM WORK 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 to relate in a work based environment.

SUGGESTED DURATION : 4 hours QUALIFICATION LEVEL : NC II PREREQUISITE : TEAMWORK (NC I)


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

LO1. Describe and identify team role and responsibility in a team. LO2. Describe work as a team.

20

LO 1. DESCRIBE AND IDENTIFY TEAM ROLE AND RESPONSIBILITY IN A TEAM.


1. Role and objective of the team is identified.2. Team parameters, relationships and responsibilities are identified.3. Individual role and responsibilities within team environment are identified.4. Roles and responsibilities of other team members are identified and

recognized.5. Reporting relationships within team and external to team are identified.

CONTENTS:

1. Team role.2. Relationship and responsibilities3. Role and responsibilities with team environment.4. Relationship within a team.

CONDITIONS:

The students/ trainees must be provided with the following: 1. Standard operating procedure (SOP) of workplace2. Job procedures3. Client/supplier instructions4. Quality standards5. Organizational or external personnel

METHODOLOGIES:

1. Group discussion/interaction2. Case studies3. Simulation

ASSESSMENT METHODS:

1. Written test2. Observation3. Simulation4. Role playing

21

LO2. DESCRIBE WORK AS A TEAM MEMBER


1. Appropriate forms of communication and interactions are undertaken.2. Appropriate contributions to complement team activities and objectives were

made.3. Reporting using standard operating procedures followed.4. Development of team work plans based from role team were contributed.

CONTENTS:

1. Communication process2. Team structure/team roles3. Group planning and decision making

CONDITIONS:

The students/trainees must be provided with the following:

1. SOP of workplace2. Job procedures3. Organization or external personnel

METHODOLOGIES:

1. Group discussion/interaction2. Case studies3. Simulation

ASSESSMENT METHODS: 1. Observation of work activities 2. Observation through simulation or role play 3. Case studies and scenarios.

22

UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM

MODULE TITLE : PRACTICING CAREER PROFESSIONALISM MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes

in promoting career growth and advancement, specifically, to integrate personal objectives with organizational goals set and meet work priorities and maintain professional growth and development.

NOMINAL DURATION : 6 hours CERTIFICATE LEVEL : NC II PREREQUISITE : none


Upon completion of this module, the trainee/student must be able to: LO1. Integrate personal objectives with organizational goals

LO2. Set and meet work priorities LO3. Maintain professional growth and development

23

LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS


1. Personal growth and work plans towards improving the qualifications set for professionalism are evident.

2. Intra and interpersonal relationship in the course of managing oneself based on performance evaluation is maintained.

3. Commitment to the organization and its goal is demonstrated in the performance of duties.

4. Practice of appropriate personal hygiene is observed.5. Job targets within key result areas are attained.

CONTENTS:

1. Personal development-social aspects: intra and interpersonal development2. Organizational goals3. Personal hygiene and practices4. Code of ethics

CONDITIONS:

The students/ trainees must be provided with the following:

1. Workplace2. Code of ethics3. Organizational goals4. Hand outs and Personal development-social aspects5. CD’s, VHS tapes, transparencies

METHODOLOGIES:

1. Interactive -lecture2. Simulation3. Demonstration4. Self paced instruction

ASSESSMENT METHODS:

1. Role play2. Interview3. Written examination

24

LO2. SET AND MEET WORK PRIORITIES


1. Competing demands to achieve personal, team and organizational goals and objectives are prioritized.

2. Resources are utilized efficiently and effectively to manage work priorities and commitments.

3. Practices and economic use and maintenance of equipment and facilities are followed as per established procedures.

4. Job targets within key result areas are attained. CONTENTS:

1. Organizational Key Result Areas (KRA)2. Work values and ethical standards3. Company policies on the use and maintenance of equipment

CONDITIONS:

The students/ trainees must be provided with the following 1. Hand outs on

• Organizational KRA• Work values and ethics• Company policies and standards• Sample job targets

2. Learning guides3. CD’s, VHS tapes, transparencies

METHODOLOGIES:

1. Interactive lecture2. Group discussion3. Structured activity3. Demonstration

ASSESSMENT METHODS:

1. Role play2. Interview3. Written examination

25

LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT


1. Training and career opportunities relevant to the job requirements are identified and availed.

2. Licenses and/or certifications according to the requirements of the qualifications are acquired and maintained

3. Fundamental rights at work including gender sensitivity are manifested/ observed

4. Training and career opportunities based on the requirements of industry are completed and updated.

CONTENTS:

1. Qualification standards2. Gender and development (GAD) sensitivity3. Professionalism in the workplace4. List of professional licenses

CONDITIONS:

The students/trainees must be provided with the following

1. Quality standards2. GAD handouts3. CD’s, VHS tapes on professionalism in the workplace4. Professional licenses samples

METHODOLOGIES:

1. Interactive lecture2. Film viewing3. Role play/simulation4. Group discussion

ASSESSMENT METHODS:

1. Demonstration2. Interview3. Written examination4. Portfolio assessment

26

UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES

MODULE TITLE : PRACTICING OCCUPATIONAL HEALTH AND SAFETY PROCEDURES

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

NOMINAL DURATION : 4 hours

CERTIFICATE LEVEL : NC II

PREREQUISITE : none


Upon completion of this module, the trainee/student must be able to: LO1. Identity hazards and risks LO2. Evaluate hazards and risks LO3. Control hazards and risks

LO4. Maintain occupational health and safety awareness

27

LO1. IDENTIFY HAZARDS AND RISKS


1. Workplace hazards and risks are identified and clearly explained.2. Hazards/risks and its corresponding indicators are identified in with the

company procedures.3. Contingency measures are recognized and established in accordance with

organizational procedures. CONTENTS:

1. Hazards and risks identification and control2. Organizational safety and health protocol3. Threshold limit value (TLV)4. OHS indicators

CONDITIONS:

The students/ trainees must be provided with the following: 1. Workplace2. Personal protective equipment (PPE)3. Learning guides4. Hand-outs

• Organizational safety and health protocol• OHS indicators• Threshold limit value• Hazards/risk identification and control

5. CD’s, VHS tapes, transparencies METHODOLOGIES:

1. Interactive -lecture2. Simulation3. Symposium4. Group dynamics

ASSESSMENT METHODS:

1. Situation analysis2. Interview3. Practical examination4. Written examination

28

LO2. EVALUATE HAZARDS AND RISKS


1. Terms of maximum tolerable limits are identified based on threshold limit values (TLV)

2. Effects of hazards are determined.3. OHS issues and concerns are identified in accordance with workplace

requirements and relevant workplace OHS legislation. CONTENTS:

1. TLV table2. Philippine OHS standards3. Effects of hazards in the workplace4. Ergonomics5. EGG Regulations

CONDITIONS:


1. Hand outs on• Philippine OHS standards• Effects of hazards in the workplace• Ergonomics• EGG regulations

2. TLV table3. CD’s, VHS tapes, transparencies

METHODOLOGIES:

1. Interactive lecture2. Situation analysis3. Symposium4. Film viewing5. Group dynamics

ASSESSMENT METHODS:

1. Interview2. Written examination3. Simulation

29

LO3. CONTROL HAZARDS AND RISKS

ASSESSMENT CRITERIA: 1. OHS procedures for controlling hazards and risk are strictly followed.2. Procedures in dealing with workplace accidents, fire and emergencies are followed

in accordance with the organization’s OHS policies.3. Personal protective equipment (PPE) is correctly used in accordance with

organization’s OHS procedures and practices.4. Procedures in providing appropriate assistance in the event of workplace

emergencies are identified in line with the established organizational protocol. CONTENTS:

1. Safety regulations Clean air act Electrical and fire safety code Waste management Disaster preparedness and management

2. Contingency measures and procedures CONDITIONS:

The students/trainees must be provided with the following: 1. Hand outs on

Safety Regulations Clean air act Electrical and fire safety code Waste management Disaster preparedness and management Contingency measures and procedures

2. OHS personal records3. PPE4. CD’s, VHS tapes, transparencies

METHODOLOGIES:

1. Interactive lecture2. Symposium3. Film viewing4. Group dynamics5. Self-paced instruction

30

ASSESSMENT METHODS:

1. Written examination2. Interview3. Case/situation analysis4. Simulation

31

LO4. MAINTAIN OCCUPATIONAL HEALTH AND SAFETY AWARENESS


1. Procedures in emergency related drill are strictly followed in line with the established organization guidelines and procedures.

2. OHS personal records are filled up in accordance with workplace requirements.

3. PPE are maintained in line with organization guidelines and procedures. CONTENTS:

1. Operational health and safety procedure, practices and regulations2. Emergency-related drills and training

CONDITIONS:


1. Workplace2. PPE3. OHS personal records4. CD’s, VHS tapes, transparencies5. Health record

METHODOLOGIES:

1. Interactive lecture2. Simulation3. Symposium4. Film viewing5. Group dynamics

ASSESSMENT METHODS:

1. Demonstration2. Interview3. Written examination4. Portfolio assessment

32

UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

MODULE TITLE : DEVELOPING AND UPDATING INDUSTRY KNOWLEDGE

MODULE DESCRIPTOR : This unit deals with the knowledge, and skills required to access, increase and update industry knowledge. It included seeking information on the industry and updating industry knowledge.



PREREQUISITE : 10 hours


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

LO 1: Seek information on the industry.

LO 2: Update industry knowledge.

33

LO1 : SEEK INFORMATION ON THE INDUSTRY.


1. Sources of information on the industry are correctly identified and accessed.2. Information to assist effective work performance is obtained in line with job

requirements.3. Specific information on sector of work is accessed and updated.4. Industry information is correctly applied to day-to-day work activities.

CONTENTS: Information sources. Information to assist effective work performance

CONDITIONS:

Students/trainees must be provided with the following: Sources of information on the industry. Industry knowledge.

METHODOLOGY:1. Lecture/ demonstration2. Self-paced instruction3. Group discussion4. Film showing

ASSESSMENT METHOD:1. Interview/questioning.2. Practical demonstration.3. Portfolio of industry information related to trainee’s work.

34

LO2 : UPDATE INDUSTRY KNOWLEDGE.


1. Informal and/or formal research is used to update general knowledge of the industry.

2. Updated knowledge is shared with customers and colleagues as appropriate and incorporated into day-to-day working activities.

CONTENTS: Information sources. Information to assist effective work performance

CONDITIONS:


METHODOLOGY: Lecture/ demonstration Self-paced instruction Group discussion Film showing

ASSESSMENT METHOD: Interview/questioning. Practical demonstration. Portfolio of industry information related to trainee’s work.

35

UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENIC PROCEDURES

MODULE TITLE : OBSERVING WORKPLACE HYGIENIC PROCEDURES

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



PREREQUISITE : Basic Competencies



LO 1: Follow hygienic procedures.

LO 2: Identify and prevent hygienic risks.

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LO1 : FOLLOW HYGIENIC PROCEDURES.


1. Workplace hygienic procedures are implemented in line with enterprise and legal requirements.

2. Handling and storage of items are undertaken in line with enterprise and legal requirements.

CONTENTS: Personal grooming and hygiene. Typical hygienic and control procedures in the hospitality and tourism industries. Overview of legislation and regulation in relation to food handling, personal and

general hygiene.

CONDITIONS:


METHODOLOGY: Lecture/ demonstration Self-paced instruction Group discussion Film showing

ASSESSMENT METHOD: Interview/questioning. Practical demonstration. Portfolio of industry information related to trainee’s work.

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LO2 : IDENTIFY AND PREVENT HYGIENIC RISKS.


1. Potential hygienic risks are identified in line with enterprise procedures.2. Action to minimize and remove risks are taken within scope of individual

responsibility of enterprise / legal requirements.3. Hygienic risks beyond control of individual staff members are reported to the

appropriate person for follow up.

CONTENTS: Knowledge on factors which contribute to workplace hygiene problems. General hazards in handling of food, linen and laundry and garbage, including

major causes of contamination and cross-infection. Sources of and reasons for food poisoning. Hygienic risks, minimizing or removing.

CONDITIONS:



ASSESSMENT METHOD:1. Written examination2. Practical examination

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UNIT OF COMPETENCY : PERFORM COMPUTER OPERATIONS

CODE : TRS 311203

MODULE TITLE : MANAGING COMPUTER DATA

MODULE DESCRIPTOR : This unit covers the knowledge, skills andattitudes and values needed to manage computer data which includes inputting, accessing, producing and transferring data using the appropriate hardware and software.



PREREQUISITE : Basic competencies



LO 1. PLAN AND PREPARE TASK TO BE UNDERTAKEN

LO 2. INPUT DATA INTO COMPUTER

LO 3. ACCESS INFO USING COMPUTER

LO 4. PRODUCE / OUTPUT DATA USING COMPUTER DATA

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LO 1 : PLAN AND PREPARE TASK TO BE UNDERTAKEN


1. All tasks requirements are determined.2. Appropriate hardware and software is correctly selected according to the

assigned and required outcome.3. OH and S guidelines and procedures are strictly followed.

CONTENTS:

Main types of computers and basic features of different operating systems. Main parts of a computer. Storage devices and basic categories of memory. Relevant types of software. General security. Viruses. OH and S principles and responsibilities.

CONDITIONS:Students/trainees must be provided with the following:

Computer hardware with peripherals. Appropriate software. Storage media.

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LO 2 : INPUT DATA INTO COMPUTER


1. Data are entered into the computer using appropriate program/application nin accordance with company procedure.

2. Accuracy of information is checked and information is saved in accordance with standard operating procedures.

3. Inputted data are stored in storage media according to requirements.4. Work is performed with ergonomic guidelines.

CONTENTS:

Basic ergonomics of keyboard and computer use. General security. Viruses. Reading skills to interpret instructions.


Computer hardware with peripherals. Appropriate software. Ergonomic guidelines. Storage media.

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LO 3 : ACCESS INFORMATION USING COMPUTER


1. Correct program and application is selected based on the job requirements.2. Program/ application containing the information required is accessed according to

company procedures.3. Desktop icons are correctly selected opened and closed for navigation purposes.4. Keyboard techniques are carried out in line with O H and S requirements for safe

use of computers.

CONTENTS:

Use of desktop icons. Keyboard techniques OH and S principles and responsibilities.


Computer hardware with peripherals. Appropriate software. Storage media. OH and S guidelines. Desktop icons.

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LO 4 : PRODUCE/OUTPUT DATA USING COMPUTER SYSTEM


1. Entered data are processed using appropriate software commands.2. Data are printed out as required using computer hardware peripheral devices in

accordance with standard operating procedures.3. Files and data are transferred between compatible systems using computer

systems using computer software, hardware/ peripheral devices in accordance with standard operating procedures.

CONTENTS:

Printing techniques. Types of printers. Peripherals. OH and S principles and responsibilities.


Computer hardware with peripherals. Appropriate software. Storage media. Paper Documents for processing.

METHODOLOGY:1. Lecture/demonstration2. Self-paced instruction3. Group discussion.

ASSESSMENT METHOD:1. Direct observation2. Practical Demonstration.3. Questioning.

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UNIT OF COMPETENCY : PERFORM COMPUTER OPERATIONS

CODE : TRS311203

MODULE TITLE : MAINTAINING COMPUTER SYSTEMS AND NETWORK

MODULE DESCRIPTOR : This unit deals with the knowledge, skills and attitudes needed to maintain and service computer systems and networks.



PREREQUISITE : Managing Computer Data



LO 1: Plan and prepare for maintenance.

LO 2: Maintain computer equipment and systems.

LO3: Inspect and test the computer equipment and systems.

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LO1 : PLAN AND PREPARE FOR MAINTENANCE.


1. Maintenance is planned and prepared in line with job requirements.2. OHS policies and procedures are followed in line with job requirements.3. Computer equipment and systems for maintenance are checked against job

requirements.4. Materials necessary to complete the work are obtained in accordance with the

established procedures and checked for correct operation and safety.5. Tools, equipment and testing devices needed for the maintenance are checked

for correct operation and safety.6. Computer equipment and systems maintained are identified from the

job/service order or instructions.

CONTENTS: Occupational health and safety PC systems Use of tools Mathematical computations Electrical/electronic theory

CONDITIONS:

Students/trainees must be provided with the following: Computer equipment and systems OH and S manuals Manufacturer’s manual Tools Testing devices PPE

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LO2 : MAINTAIN COMPUTER SYSTEMS AND NETWORKS.


1. Appropriate personal protective equipment is used in line with standard procedures.

2. Normal function of computer systems and networks are checked in accordance with manufacturer’s instructions.

3. Scheduled / periodic maintenance is performed in accordance with manufacturer’s requirements.

4. Where necessary, needed repairs/replacements are made in accordance with established procedures.

5. Unplanned events or conditions are responded to in accordance with established procedures.

CONTENTS: Occupational health and safety Drawing interpretation Computer interpretation Viruses Use of problem solving in emergency situation Removing viruses from infected machines

CONDITIONS:


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LO3: INSPECT AND TEST THE COMPUTER SYSTEMS AND NETWORKS


1. Final inspections are undertaken to ensure that the testing conducted on the device conforms with the manufacturer’s instruction/manual.

2. Computer systems and networks are checked to ensure safe operation.3. Worksite is cleaned and cleared from all debris and left in safe condition in

accordance with company procedures.4. Report is prepared and completed according to company requirements.

CONTENTS: Occupational health and safety Electrical/electronic theory Computer operation Viruses Use of problem solving in emergency situation Removing viruses from infected machines

CONDITIONS:


Students/trainees must be provided with the following:


ASSESSMENT METHOD:1. Written examination2. Practical examination

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UNIT OF COMPETENCY : PERFORM WORKPLACE AND SAFETY PRACTICES

CODE : TRS311204

MODULE TITLE : PERFORMING WORKPLACE AND SAFETY PRACTICES

MODULE DESCRIPTOR : This unit covers performing workplace and safety practices also in dealing with emergency situations.






LO 1: Follow workplace procedures for health, safety and security practices.

LO 2: Deal with emergency situation.

LO 3: Maintain safe personal presentation standards.

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LO1: FOLLOW WORKPLACE PROCEDURES FOR HEALTH, SAFETY AND SECURITY PRACTICES.


1. Workplace procedures for health, safety and security are identified and clearly explained.

2. Hazards and control are identified in line with workplace procedures.3. Safe work techniques in regard with the used of devices and equipment are

recognized and established.4. Practice of 5S is understood and applied in workplace.

CONTENTS: Correct health, safety and security practices in line with workplace procedures. Safe and proper work techniques in using devices and equipment Hazzard identification and control Security of documents, cash, equipment and people. 5S

CONDITIONS:

Students/trainees must be provided with the following: Sample workplace equipment and devices. Hand-outs / printed materials of safety manuals Film / video clips

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LO2 : DEAL WITH EMERGENCY SITUATION.


1. Emergency situations are recognized and appropriate actions are taken.2. Emergency procedures are followed in line with workplace procedures.3. Details of emergency situations are reported in line with workplace procedures.

CONTENTS: Types / kinds of emergency. Emergency procedure – recognition, action and prevention. First aid procedures.

CONDITIONS:

Students/trainees must be provided with the following: Hands-out Film / video clips First aid kit.

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LO3 : MAINTAIN SAFE PERSONAL PRESENTATION STANDARDS.


1. Safe personal standards are identified and followed in line with workplace.

CONTENTS: Use of PPE Safe and proper posture.

CONDITIONS:

Students/trainees must be provided with the following: Hands-out Film / video clips


ASSESSMENT METHOD:1. Hands-on2. Direct observation3. Practical demonstration4. Role-playing/ simulation5. Dramatization / fire drill

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UNIT OF COMPETENCY : PROVIDE EFFECTIVE CUSTOMER SERVICES

CODE : TRS311205

MODULE TITLE : PROVIDING EFFECTIVE CUSTOMER SERVICES

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






LO 1: Greet customers

LO 2: Identify customer needs

LO 3: Deliver service to customer

LO 4: Handle queries through telephone, fax machine, internet, e-mail and SMS

LO 5: Handle complaints, evaluation and recommendations.

LO1 : GREET CUSTOMER

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1. Proper greeting of customer is specified according to standard procedure of workplace.

2. Verbal and non-verbal communication are identified and appropriated to the situation.

3. Non-verbal communication is observed carefully.4. Cultural and social differences is understood and demonstrated.

CONTENTS: Components of communication, communication process and barriers of

communication. Verbal and non-verbal communication. Body language, gestures, facial expressions, mannerisms. Customs and traditions of different races. Modes of greeting and fare welling according to cultural and social differences.

CONDITIONS:

Students/trainees must be provided with the following: Hands-out Flowchart / diagram Film / video clips

LO2 : IDENTIFY CUSTOMER NEEDS


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1. Interpersonal skills are used to accurately identify the needs of the customer.2. Urgency of needs should be assessed and identified.3. Proper information and details provided to the customer.4. Limitation in addressing needs is recognized and identified.

CONTENTS: Enhancement of interpersonal and listening skills. Good working attitude and pleasant approach. Public relations skills.

CONDITIONS:


LO3 : DELIVER SERVICE TO THE CUSTOMER


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1. Customer needs are promptly attended in line with workplace procedures and regulations.

2. Appropriate relation is maintained with customer to meet high quality service delivery.

3. Enhancement of quality of service is taken whenever possible.

CONTENTS: Modes of greeting and farewell. Proper addressing of needs of persons. (by gender, age, status, physical

condition) Style manual requirement. Standard letters and proformas.

CONDITIONS:


LO4 : HANDLE QUERIES THROUGH TELEPHONE, FAX MACHINE, INTERNET, E-MAIL AND SMS

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1. Telephone, computer and cellular phones are properly and efficiently used.2. Queries/questions are recorded/noted in line with workplace procedure.3. Queries are acted upon promptly and efficiently.

CONTENTS: Telephone manners, proper use of fax machine. Proper way of taking queries. Responses to queries. Taking telephone messages.

CONDITIONS:

Students/trainees must be provided with the following: Telephone Computer Fax machine Sample telephone message sheet Hands-out Film / video clips

LO5 : HANDLE COMPLAINTS, EVALUATION AND RECOMMENDATIONS.

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1. Guests are politely greeted.2. Complaint is resolved with responsibility.3. Nature and details of complaint are established.4. Action is taken appropriately to resolve the complaint to meet customer

satisfaction.5. Evaluation and recommendations are acted upon with sincerity to ensure high

quality standards.

CONTENTS: Proper way of answering complaints in line with workplace procedures. Nature and details of complaints. Industry/ workplace procedures in giving evaluation and recommendations.

CONDITIONS:

Students/trainees must be provided with the following: Hands-out Film / video clips Sample complaint/evaluation and recommendation sheet from industry.


ASSESSMENT METHOD:1. Hands-on2. Direct observation3. Practical demonstration4. Role-playing/ simulation

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UNIT OF COMPETENCY : PREPARE PASTRY AND BAKERY PRODUCTS FOR PASTISSIRIES

CODE :

MODULE TITLE : Preparing pastry and bakery products

MODULE DESCRIPTOR : The module covers the knowledge, skill and attitude required to be able to prepare pastry and bakery products that undergone the correct procedure and techniques needed for the specific bakery product.

NOMINAL DURATION :


PREREQUISITE :



LO 1. PREPARE PASTRY AND BAKERY PRODUCTSLO 2. DECORATE AND PRESENT PASTRY AND BAKERY PRODUCTSLO 3. STORE BAKERY PRODUCTS

LO 1 : PREPARE PASTRY AND BAKERY PRODUCTS


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5. Appropriate equipment are used according to required pastry and bakery products and standard operating procedure

6. Ingredients are selected, measured and weighed according to recipe requirement and established standards and procedure

7. Prepared variety of pastry and bakery products according to standard recipes and desired product characteristics

8. Cooked and baked Pastry and bakery products according to techniques and appropriate conditions

9. Prepared batter and dough in accordance with enterprise standards10. Proofed products according to specified temperature and other conditions11. Required oven temperature is selected to bake goods on accordance with the

desired characteristics, standards recipe and specification and enterprise practices

CONTENTS: Different baking terminologies Baking equipment Specific baking ingredients and its substitution Applied mathematical operations Types, kinds and classification baking products Techniques for batter and dough Temperature ranges in baking products Occupational health and safety


Personal Protective equipment Small hand tools Heavy duty equipments Pans and pots Measuring equipment Set of knives Calculator CD’s, VHS Hand-outs

METHODOLOGY:

Lecture/Discussion Demonstration/Application

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Oral Presentation

ASSESSMENT: Oral-recitation Written examination Observation checklist Demonstration (Projects)

LO 2: DECORATE AND PRESENT PASTRY AND BAKERY PRODUCTS


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1. Presented pastries and bakery products according to specified techniques involved and proper garnishing

2. Required and appropriate filling of pastry and yeast goods in accordance with standard recipes and /or enterprises standards and customer preferences

3. Finished pastry and bakery items according to desired product characteristics4. Presented pastry and yeast goods according to standard and procedures

established

CONTENTS: Decorative techniques and rules for garnishing The tools in decorating Tips how to present finished baked products Standard and procedure in pastry and yeast goods

CONDITIONS:

Students/trainees must be provided with the following: Decorative tools: Spatula Parchment paper Piping bag Pastry brush pastry bag turntable serrated knife grater

METHODOLOGY: Lecture/Discussion Demonstration/Application Oral Presentation

ASSESSMENT: Oral-recitation Written examination Observation checklist

LO 3 : STORE BAKERY PRODUCTS


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1. Used packaging materials according to types, kinds and classification of pastry and other bake products

2. Determined shelf-life of pastries and other baked products 3. Stored pastry and bakery products according to established standards and

procedures4. Selected packaging are used for the appropriate preservation of product freshness

and eating characteristics

CONTENTS:

Different kinds of packaging materials to be used Shelf-life of pastries and other baked products based on the standard and

procedure Standards and procedures of bakery products OHS

CONDITIONS:


Storage area Packaging materials Pastries and baked product

METHODOLOGY:

Lecture/Discussion Demonstration/Application Actual Presentation

ASSESSMENT: Oral-recitation Written examination Direct observation

UNIT OF COMPETENCY : PREPARE AND PRESENT CAKE, TORTE AND GATUEA

CODE :

62

MODULE TITLE : Preparing and presenting cake, Torte and Gateau

MODULE DESCRIPTOR : The module covers the skills and knowledge required by patisserie to produce, fill and decorate

and present range of specialized cakes where finish, decoration and presentation

are involved.

NOMINAL DURATION :


PREREQUISITE :

SUMMARY OF LEARNING OUTCOMES:Upon completion of this module, the trainee/student must be able to:

LO 1. PREPARE CAKESLO 2. PREPARE AND USE FILLINGSLO 3. DECORATE CAKESLO 4. PRESENT CAKESLO 5. STORE CAKES

LO 1 : PREPARE CAKES


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

2. Required oven temperature is selected to bake goods in accordance with desired characteristics, standard recipe specifications and enterprise practices

3. Shortened cakes and foam type cakes are prepared according to recipe specification and desired product characteristics

4. Differentiate the mixing methods used for shortened cakes and foam-type cakes5. Cakes are cooled according to established standards and procedures

CONTENTS: Culinary terms related to cakes Identify the main ingredients used for cakes Identify the specific temperature used for different type of cakes Classify the different types of cake Enumerate the mixing method used for shortened cakes and foam type cakes Identify the cooling temperature of cakes Different equipments in baking Baking conditions and temperature


Personal Protective equipment Bake ware Small hand tools Large equipment

METHODOLOGY: Lecture/Discussion Demonstration/Application Actual Presentation


LO 2 : PREPARE AND USE FILLINGS


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

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2. Filling are prepared and selected in accordance with required consistency and appropriate flavors

3. Slice or layer cakes are filled and assembled according to standard recipe specifications, enterprise practice and customer preference

4. Coatings and sidings are selected according to the product characteristics and required recipe specifications

CONTENTS: Identify the fillings appropriate in a specific cakes Identify the consistency and appropriate flavor of fillings Identify how to fill and assembly cakes according to the standard recipe

specification Classify coating and siding based on the required recipe specification


Personal Protective equipment Small hand tools Pans and pots Measuring equipment CD’s, VHS Hand-outs

METHODOLOGY:

Lecture/Discussion Demonstration/Application Actual Presentation


LO 3 : DECORATE CAKES


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1. Cakes are decorated suited to the product and occasion and in the accordance with standard recipes and enterprise practices

2. Suitable icing and decoration are used according to standard recipes and/or enterprise standards and customer preferences

CONTENTS:

Identify the specific decoration appropriate for the cake Identify the standard recipes of icing and decorations


Decorative tools: Spatula Parchment paper Piping bag Pastry brush pastry bag turntable serrated knife grater

METHODOLOGY:

Lecture/Discussion Demonstration/Application Oral Presentation

ASSESSMENT: Oral-recitation Written examination Observation

LO 4 : PRESENT CAKES


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1. Cakes are presented on accordance with customers expectations and established standards and procedure equipment are selected and used and used in ac accordance with service requirements

2. Product freshness appearances and eating qualities are maintained in accordance with the established standard and procedure

3. Cakes are marked or cut portion-controlled to minimize wastage and in accordance with the enterprise specifications and customer preferences

CONTENTS:

Identify the equipment selected and used in accordance with service requirement Identify the product freshness, appearance, characteristics of prepared cakes Familiarize the cutting-portion to minimize the wastage of cake


Stands Packaging materials Decorative techniques

METHODOLOGY:


ASSESSMENT: Oral-recitation Written examination Observation Demonstration (Projects)

LO 5 : STORE CAKES


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1. Cakes are stored in accordance with establishment’s standard and procedures2. Storage methods are identified in accordance with a product specifications and

established standards and procedures

CONTENTS:

Enumerate the standards and procedure of storing cake products Identify the storage method for cakes OHS


Cutting materials Packaging materials

METHODOLOGY:



UNIT OF COMPETENCY : PRESENT DESSERTS

CODE :

68

MODULE TITLE : PRESENTING DESSERTS

MODULE DESCRIPTOR : This unit deals with the various and specialized techniques of desserts presentation required by patisserie in hospitality enterprises

NOMINAL DURATION :


PREREQUISITE :



LO 1. Presents and serve plated desserts.

LO 2. Plans prepare and conduct a dessert trolley and presentation.

LO 3. Store and package desserts

LO 1. PRESENT AND SERVE PLATED DESSERTS.


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1. Desserts are used and prepared according to product items, occasion and enterprise standards and procedures.

2. Desserts are plated and decorated in accordance with enterprise standards and procedures.

CONTENTS:

Portion control and presentation of dessert Steps in plating and decorating dessert

CONDITIONS: Students/Trainees must be provided with the following:

Measuring Devices Piping bags and attachment China ware Decorating materials

METHODOLOGY:



LO 2. PLAN PREPARES AND CONDUCTS A DESSERT TROLLEY PRESENTATION.


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1. Planned and utilized trolley services for dessert according to available facilities equipment and customer/enterprise requirements.

2. Prepared and arranged variety of desserts in accordance with enterprise standards and procedure.

CONTENTS:

Trolley services in preparation and presentation of dessert Diagram presentation on how to arrange and prepare variety of dessert


Measuring Devices China ware Decorating materials Packaging materials Trolley

METHODOLOGY:



LO 3. STORE AND PACKAGE DESSERTS


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1. Stored dessert in accordance with the required temperature and customer’s specifications.

2. Packaged desserts in accordance with established standards and procedures.

CONTENTS:

Temperature range in storing desserts Packaging design techniques


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

METHODOLOGY:

Lecture- Discussion Demonstration Application Presentation

ASSESSMENT METHOD:

Hands-on Direct Observation Practical Demonstration

UNIT OF COMPETENCY : PREPARE AND DISPLAY PETITS FOURS

CODE :

72

MODULE TITLE : Preparing and displaying petit fours

MODULE DESCRIPTOR : The module covers the knowledge, skill and attitude required to be able to prepare and display petits fours to a level of high and consistent quality.

NOMINAL DURATION :


PREREQUISITE :



LO 1. PREPARE ICE PETITS FOURSLO 2. PREPARE FRESH PETITS FOURSLO 3. PREPARE MARZIPAN PETITS FOURSLO 4. PREPARE CARAMELIZED PETITS FOURSLO 5. DISPLAY PETITS FOURSLO 6. STORE PATITS FOURS

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LO 1 : PREPARE ICED PETITS FOURS


1. Sponges and bases are prepared, cut and assemble according to standard recipes and enterprise requirements and practices.

2. Fillings are prepared with the required flavors and consistency.3. Fondant icing is brought in accordance with the required temperature and

established standards operating procedures.4. Decorations are designed and used in accordance with the establishment

standards and procedure.

CONTENTS:

Characteristics of classical and contemporary petits four Underlying principles in making petit fours types and kinds of sponge and bases different kinds of fillings Procedure in making fondant icing decors and designs


Personal Protective equipment Small hand tools Measuring equipment Set of knives Rolling Pin Decorative cutters Molder Pots and pans CD’s, VHS Hand-outs

METHODOLOGY:



LO 2: PREPARE FRESH PETITS FOURS

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1. A selection of small choux paste shapes are baked and decorated in accordance with established standards and procedures.

2. Baked sweet paste are prepared and blinded in accordance with established standards and procedures.

3. Garnishes, glazes and finished are used in accordance with the established standards and procedures.

CONTENTS

Identify the kinds of small choux paste Types of sweet paste and fillings Different garnishes, glazes and finishes


Personal Protective equipment Small hand tools Measuring equipment Bake wares Pot and pans Molder (tart) Pastry brusher Piping tube Pastry bag Set of knives Decorative cutters CD’s, VHS Hand-outs

METHODOLOGY: Lecture/Discussion Demonstration/Application Oral Presentation


LO 3: PREPARE MARZIPAN PETITS FOURS

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1. Flavor and shape quality marzipan appropriate producing mini-size fruits2. Coat marzipan fruits to preserve desired eating characteristics of and of

required, soften with egg whites, pipe into shapes are seal/brown with applied heat according to enterprise practice.

CONTENTS

Specify flavor and shape quality marzipan Tips on coating marzipan fruits

CONDITIONS:


Personal Protective equipment Small hand tools Heavy duty equipments Pans and pots Measuring equipment Piping tube Set of knives Molder Rolling Pin Decorative cutters CD’s, VHS Hand-outs

METHODOLOGY:



LO 4: PREPARE CARAMELIZED PETITS FOURS


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1. Select and coat fresh fruits/fruit segments with the pale amber-colored caramel2. Sandwich dried fruits or nuts or fill with flavored marzipan and coat with pale-

amber colored caramel according to specification enterprise standards.

CONTENTS

Identify the specification of fresh fruits needed to caramelized Identify the specification of dried fruits needed. Identify the kinds of sugar to caramelized

CONDITIONS:


Personal Protective equipment Small hand tools Heavy duty equipments Pans and pots Measuring equipment Set of knives CD’s, VHS Hand-outs

METHODOLOGY:



LO 5: DISPLAY PETITS FOURS


1. Select and prepare appropriate receptacles for petits fours2. Display petits fours creatively to enhance customer appeal.

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CONTENTS

Identify the kinds of receptacles for petits fours Tips on how to display petit fours

CONDITIONS:


Personal Protective equipment Small hand tools Display stands / flat forms Set of knives Decorative cutters CD’s, VHS Hand-outs

METHODOLOGY:



LO 6: STORE PETITS FOURS


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1. Store petits fours in proper temperatures and conditions to maintain maximum eating qualities, appearance and freshness.

CONTENTS

Tips on storing petits fours Identify the proper temperature needed

CONDITIONS:


Personal Protective equipment Storage area CD’s, VHS Hand-outs

METHODOLOGY:



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