training regulations for

CURRICULUMPOLO On-site Training for OFWs

Bread Making (COC 1)Leading to

Bread and Pastry Production NC IITECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

(TESDA)East Service Road, South Luzon Expressway, Taguig City, Metro Manila, Philippines

CURRICULUM DESIGN FOR

BREAD MAKING LEADING TO BREAD AND PASTRY PRODUCTION NC II (TRSBPP209)

BREAD MAKING (COC1)

The COC 1 consists of competencies that a person must achieve to prepare, decorate, present and store bakery products.

A person who has achieved this Cluster of Competencies is competent in Bread and Pastry Production and shall be awarded a Certificate of Competency in Bread and Pastry Production NC II. The Units of Competency comprising this Cluster include the following:

TRS741379 Prepare and produce bakery productsTRS741343 Present desserts

A person who has achieved this COC is competent to be employed as:

Baker

Individuals aspiring to be awarded the qualification of BREAD AND PASTRY PRODUCTION NC II must acquire the remaining Certificate of Competencies as follows:

COC 2: Pastry Making

TRS741380 Prepare and produce pastry productsTRS741343 Present desserts

COC 3: Cake Making

TRS741342 Prepare and present gateaux, tortes and cakesTRS741343 Present desserts

COC 4: Petits Four Making

TRS741344 Prepare and display petits foursTRS741343 Present desserts

Technical Education and Skills Development Authority Page 1 of 18

ENHANCED COURSE DESIGN

Enhanced Course Outlinebased on TESDA Training Regulations for

Bread and Pastry Production NC II (TRSBPP209) *N

omin

al

Dura

tion

SuggestedTraining Methods CERTIFICATION

Prepare and produce bakery products (TRS741379)

LO1. Prepare bakery products LO2. Decorate and present bakery products LO3. Store bakery products

25 hours

Lecture/Discussion

Demonstration Hands-On Video Presentation

COC 1: Bread Making Prepare and produce

bakery products Present desserts

Present desserts (TRS741343)LO1. Prepare other types of dessertLO2. Plan, prepare and conduct a dessert

trolley presentationLO3. Store and package desserts

20hours

Lecture Group discussion Demonstration Sell-paced

Total 45 hours

* Nominal Duration: is the suggested duration of the training which approximates the time that an average learner can acquire the competency.

TRAINING DELIVERY

The delivery of training should adhere to the design of the curriculum. Delivery should be guided by the principles of competency-based training.

a) Course outline is based on competency standards/training regulations; b) Training delivery is learner-centered and should accommodate individualized and self-paced learning

strategies;c) Training can be done on an actual workplace setting or on a simulated workplace; d) Assessment is based in the collection of evidence of the performance of work;e) Assessment of competency takes the trainee’s knowledge and attitude into account but requires

evidence of actual performance of the competency as the primary source of evidence;f) Training program allows for recognition of prior learning (RPL) or current competencies; andg) Training completion is based on satisfactory performance of all specified competencies indicated in the

progress chart.

TRAINEE ENTRY REQUIREMENTS

Trainees or students should possess the following requirements:• Can communicate in Basic English either oral or written; and• Can perform basic mathematical computation.


LIST OF TOOLS, EQUIPMENT AND MATERIALS FOR BREAD AND PASTRY PRODUCTIONRecommended list of tools, equipment and materials are as follows:

Recommended list of equipment (1 equipment to 4 trainees) Mixer with paddle Oven Weighing scale

List of resources, supplies and materials

Soap Paper towelsSponge Styro bowl with cover (2 cup capacity, 1 cup

capacity)Detergent 12” plateHand soap Cling wrapScourging pad Sheet PanSanitizing agent Grease PaperUtility bowls ragParchment paperBaking ingredients PPE


Quantity Unit Description1 Pc Spatula, rubber1 Pc Spatula, s/s1 Pc Sifter1 Pc Rolling Pin1 Pc Pastry Cutter1 Set Measuring Cups (set)1 Set Measuring Spoons (set)1 pc Piping bag3 Pc Baking Pan (assorted shape)1 set Decorating Tip (set)1 pc Turn Table1 pc Wire Whisk1 pc scraper1 pc Muffin pan3 pcs Mixing bowl

Quantity Unit Description

2 pcs Sheet pan1 Pc knife1 pc Chopping board1 pc Pastry brush1 pc Wooden spoon1 Doz. Tart molder1 pc Pie plate1 pc grater1 pc Sauce pan

TRAINING FACILITIESBased on a class intake of 25 students/trainees and may vary depending on the number of students/trainee.

Space Requirement Size in Meters Area in Sq. Meters Total Area in Sq. Meters

Lecture/Demo Area 8 x 5 m 40 sq. m. 40 sq. m.Student/trainee working space 1 x 1 m 1 sq. m. 25 sq. m.

Laboratory 8 x 5 sq. m. 40 sq. m. 40 sq. m.

Learning Resource Center 3 x 5 sq. m. 15 sq. m. 15 sq. m.

Facilities/Equipment/Circulation Area 36 sq. m.

Total Workshop Area : 156 sq. m.

TRAINER’S QUALIFICATIONS

Trainers shall be required to be certified to the National Certificate for which qualification they will train. TESDA shall provide an online training on Plan Training Session and Facilitate Learning Sessions to the potential trainers.1

Minimum requirements: Holder of a National Certificate in the Qualification s/he will teach; and Has completed the following units of Trainer’s Methodology Level I:

i. Plan Training Sessions; Identifying learner’s training requirements Prepare session plan Prepare instructional materials Prepare assessment instruments (Institutional) Organize learning and teaching resources ;and

ii. Facilitate Learning Sessions Prepare training facilities /resources Conduct pre-assessment Facilitate training session Conduct competency assessment Review delivery of training session

MEASUREMENT OF ACHIEVEMENT OF COMPETENCY Practical demonstration with oral questioning

RECOMMENDATIONS FOR ASSESSMENT AND CERTIFICATION1. Prior to competency assessment, please accomplish the Self-Assessment Guide (SAG) to determine

readiness for assessment.2. Submit accomplished SAG to POLO staff in-charge for advice.

1 (The training modules corresponding to the above units of Trainer’s Methodology can be accessed through the TESDA-NITESD website.)


COMPETENCY-BASED CURRICULUM

COC 1Bread Making

Leading to BREAD AND PASTRY PRODUCTION NC II

TRS741379 Prepare and produce bakery productsTRS741343 Present desserts


MODULE TITLE : PREPARING AND PRODUCING BAKERY PRODUCTS

UNIT CODE : TRS741379

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

NOMINAL DURATION : 25 hours

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Prepare bakery products

LO2. Decorate and present bakery products

LO3. Store bakery products


LO1. PREPARE BAKERY PRODUCTS

ASSESSMENT CRITERIA:

1. Appropriate equipment are used according to required bakery products and standard operating procedures

2. Ingredients are selected, measured and weighed according to recipe requirements and established standards and procedures

3. Variety of bakery products are prepared according to standard mixing procedures/formulation/recipes and desired product characteristics

4. Bakery products are baked according to techniques and appropriate conditions; and enterprise requirement and standards

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

CONTENTS:

Culinary and technical terms related to bakery products Baking equipment Specific baking ingredients and its substitution Applied mathematical operations Types, kinds and classification of bakery products Mixing procedures/formulation/recipes and desired product characteristics of variety

bakery products Baking techniques, appropriate conditions and enterprise requirements and standards Temperature ranges in baking bakery products Occupational health and safety

CONDITIONS:

Students/trainees must be provided with the following:

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


METHODOLOGIES:

Lecture/discussion Demonstration/application Oral presentation

ASSESSMENT METHODS:

Oral questioning Written examination Observation Demonstration (Projects)


LO2. DECORATE AND PRESENT BAKERY PRODUCTS


1. Required and appropriate fillings and coating/icing, glazes and decorations for variety of bakery products are prepared in accordance with standard recipes, enterprise standards and/or customer preferences

2. Bakery products are filled and decorated as required and appropriate in accordance with standard recipes and/or enterprise standards and customer preferences

3. Bakery items are finished according to desired product characteristics4. Bakery products are presented according to standards and procedures

CONTENTS:

Regular and special fillings and coating/icing, glazes and decorations Decorative techniques and rules for garnishing The tools and materials in decorating, finishing and presenting Standards and procedures in decorating, finishing and presenting bakery products OHS

CONDITIONS:


Spatula Parchment paper Piping bag Pastry brush pastry bag turntable serrated knife grater Seeds and nuts, fresh and preserved/crystallized fruits Ganache, fondants, flavored and colored sugar, butter creams Savory fillings, jellies and glazes

METHODOLOGIES:

Lecture/discussion Demonstration/application Oral Presentation


ASSESSMENT METHODS:

Oral questioning Written examination Observation Demonstration

LO3. STORE BAKERY PRODUCTS


1. Packaging materials are selected according to types, kinds and classification of bakery products

2. Shelf-life of baked products are determined according to established standards and procedures

3. Bakery products are stored according to established standards and procedures4. Appropriate packaging are selected for the preservation of product freshness and eating

characteristics

CONTENTS:

Different kinds of packaging materials to be used Shelf-life of bakery products Standards and procedures in storing bakery products Standards and procedures in packaging bakery products OHS

CONDITIONS:


Storage area Packaging and labeling materials Bakery products Containers Display cabinet Refrigerator


METHODOLOGIES:

Lecture/Discussion Demonstration/Application Actual Presentation

ASSESSMENT METHODS:

Oral questioning Written examination Direct observation Demonstration


MODULE TITLE : PRESENTING DESSERTS

UNIT CODE : TRS741343

MODULE DESCRIPTOR : This module deals with knowledge, skills and attitude in preparing other types of desserts, and other various and specialized techniques of desserts presentation required by patissiers in hospitality enterprises

NOMINAL DURATION : 20 hours

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Prepare other types of desserts

LO2. Plan, prepare and conduct a dessert trolley presentation

LO3. Store and package desserts


LO1. PREPARE OTHER TYPES OF DESSERTS


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

2. Required temperature is selected to prepare products in accordance with the desired characteristics, standard recipe specifications and enterprise practices.

3. Desserts are prepared according to recipe specifications and desired product characteristics

4. Appropriate equipment are used according to required pastry and bakery products and standard operating procedures

CONTENTS:

Varieties and characteristics of specialized cakes, both classical and contemporary and other types of desserts

Commodity knowledge, including quality indicators of specialized cakes and other types of desserts

Culinary terms related to specialized cakes and other types of desserts Portion control and yield Standard recipe specifications of specialized cakes and other types of desserts Standard Operating Procedures in preparing other types of desserts

CONDITIONS:

Students and trainees must be provided with the following:

Commercial mixers and attachments Scales and Measuring Devices Piping bags and attachment Whisks, beaters, spatulas Cutting implements for nuts and fruits, graters Oven Cake and sponge tins and moulds Wooden spoons Bowl cutters


METHODOLOGIES:


ASSESSMENT METHODS:

Oral-recitation Written examination Observation Demonstration


LO2. PLAN, PREPARE AND CONDUCTS A DESSERT TROLLEY PRESENTATION


1. Dessert trolley services are planned and utilized according to available facilities equipment and customer/enterprise requirements.

2. Variety of desserts are prepared and arranged in accordance with enterprise standards and procedure.

CONTENTS:

Planning, preparing and presenting trolley services Arranging and preparing variety of desserts OHS

CONDITIONS:


Measuring Devices China ware Decorating materials Packaging materials Trolley

METHODOLOGIES:


ASSESSMENT METHODS:

Oral-recitation Written examination Observation Demonstration


LO3. STORE AND PACKAGE DESSERTS


1. Desserts are stored in accordance with the required temperature and customer’s specifications

2. Desserts are packaged in accordance with established standards and procedures.

CONTENTS:

Temperature range in storing desserts Packaging design techniques Standards and procedures in storing and packaging desserts OHS

CONDITIONS:


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

METHODOLOGIES:

Lecture- discussion Demonstration Application Presentation

ASSESSMENT METHODS:

Hands-on Direct observation Practical demonstration


training regulations for

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