course design course title : baking/pastry production · pdf filecourse design . course title...

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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 goals 7. Set and meet work priorities 8. Maintain professional growth and development 9. Identity hazards and risks 10. Evaluate hazards and risks 11. Control hazards and risks 12. 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 situations 15. 5’s in workplace 16. 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 risk 20. Cleaning and disinfectant 21. identify and access key resources of information on the industry

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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-mail 32. Handle customer complaints, evaluation and recommendations 33. Prepare pastry and bakery products 34. Decorate and present pastry and bakery products 35. Store bakery products 36. Prepare cakes 37. Prepare and use fillings 38. Decorate cakes 39. Present cakes 40. Store cakes 41. Presents and serve plated desserts. 42. Plans prepare and conduct a dessert trolley and presentation. 43. Store and package desserts 44. Prepare ice petits fours 45. Prepare fresh petits fours 46. Prepare marzipan petits fours 47. Prepare caramelized petits fours 48. Display petits fours 49. 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

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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

1.1 Participating In

Workplace

Communication

2.1 Working In A

Team

3.1 Practicing

Career

Professional

4.1 Practicing

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 And

4

4

6

4

4

Procedures Procedures

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

3.1 Performing

Computer

Operations

3.2 Maintaining

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

5

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

1.1 Preparing

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

6

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

7

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

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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

9

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

10

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

1.1.1 Identify The Kinds Of

Small Choux Paste

1.1.2 Types Of Sweet Paste

And Fillings

1.1.3 Different 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

11

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


Sugar To Caramelized


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

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COMPETENCY ANALYSIS

Units of competency No. of Modules TOTAL Basic

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

1

6

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

13

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

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RESOURCES:

TOOLS

EQUIPMENT

MATERIALS

ITEM ITEM ITEM Thermometer Trolley Hand- outs Small Hand Tools Heavy Duty Equipment Packaging Materials Set of Knives Pans and Pots Calculator Set of Decorative Tools/Cutters Measuring Devices CD”s Spatula Bake ware VHS Parchment Paper China ware Decors Piping Bag Temperature Controlled

Cabinet Cutter

Pastry Brush Refrigerator s Pencil Serrated Knife Chillers Paper Grater Freezers Scissors Set of Cutting Tools Large Equipment Folder Rolling Pin Stands Masking Tape Moulds Personal Protective

Equipment Pentel Pen

Piping Tube Display Cabinet/Stands Fastener Pastry bag Turn table Puncher Storage Area Envelop Flat Forms

ASSESSMENT METHODS:

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

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COURSE DELIVERY:

1. Modular 2. Demonstration 3. Lecture 4. 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. Maranan 2. Jane G. Bisa 3. Chewy Uson 4. Cleo P. Diomampo 5. Karaupaula L. Diones

• Resource Person:

1. Clodualdo Paiton

Facilitator: 1. Gerardo Mercado 2. Famy Pepito 3. Rolando de la Torre 4. ANWAR GERON

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• 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.

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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 speech 2. Sentence construction 3. 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 discussion 2. Interaction 3. Lecture 4. Reportorial

ASSESSMENT METHODS:

1. Written test 2. Practical/performance test 3. Interview

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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 mathematics 2. Technical writing 3. Types of forms

CONDITIONS:

The students/trainees must be provided with the following: 1. Paper 2. Pencils/ball pen 3. Reference books 4. Manuals

METHODOLOGIES:

1. Group discussion 2. Interaction 3. Lecture

ASSESSMENT METHODS:


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LO3. PARTICIPATE IN WORKPLACE MEETINGS AND DISCUSSIONS ASSESSMENT CRITERIA:

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 construction 2. Technical writing 3. Recording information

CONDITIONS:

The students/trainees must be provided with the following:

1. Paper 2. Pencils/ball pen 3. References (books) 4. Manuals

METHODOLOGIES:

1. Group discussions 2. Interaction 3. Lecture

ASSESSMENT METHODS:


20

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) SUMMARY OF LEARNING OUTCOMES:

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.

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LO 1. DESCRIBE AND IDENTIFY TEAM ROLE AND RESPONSIBILITY IN A TEAM. ASSESSMENT CRITERIA:

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 responsibilities 3. 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 workplace 2. Job procedures 3. Client/supplier instructions 4. Quality standards 5. Organizational or external personnel

METHODOLOGIES:

1. Group discussion/interaction 2. Case studies 3. Simulation

ASSESSMENT METHODS:

1. Written test 2. Observation 3. Simulation 4. Role playing

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LO2. DESCRIBE WORK AS A TEAM MEMBER ASSESSMENT CRITERIA:

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 process 2. Team structure/team roles 3. Group planning and decision making

CONDITIONS:

The students/trainees must be provided with the following:

1. SOP of workplace 2. Job procedures 3. Organization or external personnel

METHODOLOGIES:

1. Group discussion/interaction 2. Case studies 3. Simulation

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

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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 SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to: LO1. Integrate personal objectives with organizational goals LO2. Set and meet work priorities LO3. Maintain professional growth and development

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LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS ASSESSMENT CRITERIA:

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 development 2. Organizational goals 3. Personal hygiene and practices 4. Code of ethics

CONDITIONS:

The students/ trainees must be provided with the following:

1. Workplace 2. Code of ethics 3. Organizational goals 4. Hand outs and Personal development-social aspects 5. CD’s, VHS tapes, transparencies

METHODOLOGIES:

1. Interactive -lecture 2. Simulation 3. Demonstration 4. Self paced instruction

ASSESSMENT METHODS:

1. Role play 2. Interview 3. Written examination

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LO2. SET AND MEET WORK PRIORITIES ASSESSMENT CRITERIA:

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 standards 3. 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 guides 3. CD’s, VHS tapes, transparencies

METHODOLOGIES:

1. Interactive lecture 2. Group discussion 3. Structured activity 3. Demonstration

ASSESSMENT METHODS:

1. Role play 2. Interview 3. Written examination

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LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT ASSESSMENT CRITERIA:

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 standards 2. Gender and development (GAD) sensitivity 3. Professionalism in the workplace 4. List of professional licenses

CONDITIONS:

The students/trainees must be provided with the following

1. Quality standards 2. GAD handouts 3. CD’s, VHS tapes on professionalism in the workplace 4. Professional licenses samples

METHODOLOGIES:

1. Interactive lecture 2. Film viewing 3. Role play/simulation 4. Group discussion

ASSESSMENT METHODS:

1. Demonstration 2. Interview 3. Written examination 4. Portfolio assessment

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UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES

MODULE TITLE : PRACTICING OCCUPATIONAL HEALTH AND SAFETY

PROCEDURES MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes

required to comply with the regulatory and organizational requirements for occupational health and safety such as identifying, evaluating and maintaining occupational health and safety (OHS) awareness.

NOMINAL DURATION : 4 hours CERTIFICATE LEVEL : NC II PREREQUISITE : none SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO1. Identity hazards and risks LO2. Evaluate hazards and risks LO3. Control hazards and risks LO4. Maintain occupational health and safety awareness

28

LO1. IDENTIFY HAZARDS AND RISKS ASSESSMENT CRITERIA:

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 control 2. Organizational safety and health protocol 3. Threshold limit value (TLV) 4. OHS indicators

CONDITIONS:

The students/ trainees must be provided with the following: 1. Workplace 2. Personal protective equipment (PPE) 3. Learning guides 4. 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 -lecture 2. Simulation 3. Symposium 4. Group dynamics

ASSESSMENT METHODS:

1. Situation analysis 2. Interview 3. Practical examination 4. Written examination

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LO2. EVALUATE HAZARDS AND RISKS ASSESSMENT CRITERIA:

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 table 2. Philippine OHS standards 3. Effects of hazards in the workplace 4. Ergonomics 5. EGG Regulations

CONDITIONS:


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

2. TLV table 3. CD’s, VHS tapes, transparencies

METHODOLOGIES:

1. Interactive lecture 2. Situation analysis 3. Symposium 4. Film viewing 5. Group dynamics

ASSESSMENT METHODS:

1. Interview 2. Written examination 3. Simulation

30

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 records 3. PPE 4. CD’s, VHS tapes, transparencies

METHODOLOGIES:

1. Interactive lecture 2. Symposium 3. Film viewing 4. Group dynamics 5. Self-paced instruction

31

ASSESSMENT METHODS:

1. Written examination 2. Interview 3. Case/situation analysis 4. Simulation

32

LO4. MAINTAIN OCCUPATIONAL HEALTH AND SAFETY AWARENESS ASSESSMENT CRITERIA:

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 regulations 2. Emergency-related drills and training

CONDITIONS:


1. Workplace 2. PPE 3. OHS personal records 4. CD’s, VHS tapes, transparencies 5. Health record

METHODOLOGIES:

1. Interactive lecture 2. Simulation 3. Symposium 4. Film viewing 5. Group dynamics

ASSESSMENT METHODS:

1. Demonstration 2. Interview 3. Written examination 4. Portfolio assessment

33

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.

NOMINAL DURATION : 10 hours CERTIFICATE LEVEL : NC II PREREQUISITE : 10 hours SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO 1: Seek information on the industry. LO 2: Update industry knowledge.

34

LO1 : SEEK INFORMATION ON THE INDUSTRY. ASSESSMENT CRITERIA:

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/ demonstration 2. Self-paced instruction 3. Group discussion 4. Film showing

ASSESSMENT METHOD:

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

35

LO2 : UPDATE INDUSTRY KNOWLEDGE. ASSESSMENT CRITERIA:

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



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.

36

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.

NOMINAL DURATION : 10 hours CERTIFICATE LEVEL : NC II PREREQUISITE : Basic Competencies SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO 1: Follow hygienic procedures. LO 2: Identify and prevent hygienic risks.

37

LO1 : FOLLOW HYGIENIC PROCEDURES. ASSESSMENT CRITERIA:

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: Students/trainees must be provided with the following:


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.

38

LO2 : IDENTIFY AND PREVENT HYGIENIC RISKS. ASSESSMENT CRITERIA:

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.



METHODOLOGY:


ASSESSMENT METHOD:

1. Written examination 2. Practical examination

39

UNIT OF COMPETENCY : PERFORM COMPUTER OPERATIONS CODE : TRS 311203 MODULE TITLE : MANAGING COMPUTER DATA MODULE DESCRIPTOR : This unit covers the knowledge, skills and

attitudes and values needed to manage computer data which includes inputting, accessing, producing and transferring data using the appropriate hardware and software.

NOMINAL DURATION : 20 hours CERTIFICATE LEVEL : NC II PREREQUISITE : Basic competencies SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: 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

40

LO 1 : PLAN AND PREPARE TASK TO BE UNDERTAKEN ASSESSMENT CRITERIA:

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.


• Computer hardware with peripherals. • Appropriate software. • Storage media.

41

LO 2 : INPUT DATA INTO COMPUTER ASSESSMENT CRITERIA:

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.

42

LO 3 : ACCESS INFORMATION USING COMPUTER ASSESSMENT CRITERIA:

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.

43

LO 4 : PRODUCE/OUTPUT DATA USING COMPUTER SYSTEM ASSESSMENT CRITERIA:

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/demonstration 2. Self-paced instruction 3. Group discussion.

ASSESSMENT METHOD:

1. Direct observation 2. Practical Demonstration. 3. Questioning.

44

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.

NOMINAL DURATION : 20 hours CERTIFICATE LEVEL : NC II PREREQUISITE : Managing Computer Data SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO 1: Plan and prepare for maintenance. LO 2: Maintain computer equipment and systems. LO3: Inspect and test the computer equipment and systems.

45

LO1 : PLAN AND PREPARE FOR MAINTENANCE. ASSESSMENT CRITERIA:

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


• Computer equipment and systems • OH and S manuals • Manufacturer’s manual • Tools • Testing devices • PPE

46

LO2 : MAINTAIN COMPUTER SYSTEMS AND NETWORKS. ASSESSMENT CRITERIA:

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



47

LO3: INSPECT AND TEST THE COMPUTER SYSTEMS AND NETWORKS ASSESSMENT CRITERIA:

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



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


ASSESSMENT METHOD:

1. Written examination 2. Practical examination

48

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.

NOMINAL DURATION : 10 hours CERTIFICATE LEVEL : NC II PREREQUISITE : Basic Competencies SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO 1: Follow workplace procedures for health, safety and security practices. LO 2: Deal with emergency situation. LO 3: Maintain safe personal presentation standards.

49

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

ASSESSMENT CRITERIA:

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


• Sample workplace equipment and devices. • Hand-outs / printed materials of safety manuals • Film / video clips

50

LO2 : DEAL WITH EMERGENCY SITUATION. ASSESSMENT CRITERIA:

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.


• Hands-out • Film / video clips • First aid kit.

51

LO3 : MAINTAIN SAFE PERSONAL PRESENTATION STANDARDS. ASSESSMENT CRITERIA:

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

• Use of PPE • Safe and proper posture.


• Hands-out • Film / video clips

METHODOLOGY:


ASSESSMENT METHOD:

1. Hands-on 2. Direct observation 3. Practical demonstration 4. Role-playing/ simulation 5. Dramatization / fire drill

52

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.

NOMINAL DURATION : 15 hours CERTIFICATE LEVEL : NC II PREREQUISITE : Basic Competencies SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: 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

53


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.


• Hands-out • Flowchart / diagram • Film / video clips

LO2 : IDENTIFY CUSTOMER NEEDS ASSESSMENT CRITERIA:

54

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.



LO3 : DELIVER SERVICE TO THE CUSTOMER ASSESSMENT CRITERIA:

55

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.



LO4 : HANDLE QUERIES THROUGH TELEPHONE, FAX MACHINE,

INTERNET, E-MAIL AND SMS

56


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.


• Telephone • Computer • Fax machine • Sample telephone message sheet • Hands-out • Film / video clips

LO5 : HANDLE COMPLAINTS, EVALUATION AND RECOMMENDATIONS.

57


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.


• Hands-out • Film / video clips • Sample complaint/evaluation and recommendation sheet from industry.

METHODOLOGY:


ASSESSMENT METHOD:

1. Hands-on 2. Direct observation 3. Practical demonstration 4. Role-playing/ simulation

58

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 : CERTIFICATE LEVEL : NC II PREREQUISITE : SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to: LO 1. PREPARE PASTRY AND BAKERY PRODUCTS LO 2. DECORATE AND PRESENT PASTRY AND BAKERY PRODUCTS LO 3. STORE BAKERY PRODUCTS LO 1 : PREPARE PASTRY AND BAKERY PRODUCTS ASSESSMENT CRITERIA:

59

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 standards 10. Proofed products according to specified temperature and other conditions 11. 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

60

• Demonstration/Application • Oral Presentation

ASSESSMENT:

• Oral-recitation • Written examination • Observation checklist • Demonstration (Projects)

LO 2: DECORATE AND PRESENT PASTRY AND BAKERY PRODUCTS

61


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 characteristics 4. 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


• 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

62


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

procedures 4. 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


• 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

63

CODE : 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 : CERTIFICATE LEVEL : NC II PREREQUISITE : SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO 1. PREPARE CAKES LO 2. PREPARE AND USE FILLINGS LO 3. DECORATE CAKES LO 4. PRESENT CAKES LO 5. STORE CAKES LO 1 : PREPARE CAKES

64


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 cakes 5. 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:


ASSESSMENT:


LO 2 : PREPARE AND USE FILLINGS

65


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


ASSESSMENT:


LO 3 : DECORATE CAKES

66


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:


ASSESSMENT:

• Oral-recitation • Written examination • Observation

LO 4 : PRESENT CAKES

67


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

68


1. Cakes are stored in accordance with establishment’s standard and procedures 2. 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:


ASSESSMENT:


UNIT OF COMPETENCY : PRESENT DESSERTS

69

CODE : 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 : CERTIFICATE LEVEL : NC II PREREQUISITE : SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: 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.

70


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:


ASSESSMENT: • Oral-recitation • Written examination • Observation checklist

LO 2. PLAN PREPARES AND CONDUCTS A DESSERT TROLLEY PRESENTATION. ASSESSMENT CRITERIA:

71

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:


ASSESSMENT:


LO 3. STORE AND PACKAGE DESSERTS ASSESSMENT CRITERIA:

72

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 :

73

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 : CERTIFICATE LEVEL : NC II PREREQUISITE : SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO 1. PREPARE ICE PETITS FOURS LO 2. PREPARE FRESH PETITS FOURS LO 3. PREPARE MARZIPAN PETITS FOURS LO 4. PREPARE CARAMELIZED PETITS FOURS LO 5. DISPLAY PETITS FOURS LO 6. STORE PATITS FOURS

74

LO 1 : PREPARE ICED PETITS FOURS ASSESSMENT CRITERIA:

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:


ASSESSMENT:


75

LO 2: PREPARE FRESH PETITS FOURS ASSESSMENT CRITERIA:

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:


ASSESSMENT:


76

LO 3: PREPARE MARZIPAN PETITS FOURS ASSESSMENT CRITERIA:

1. Flavor and shape quality marzipan appropriate producing mini-size fruits 2. 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


• 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:


ASSESSMENT:


77

LO 4: PREPARE CARAMELIZED PETITS FOURS ASSESSMENT CRITERIA:

1. Select and coat fresh fruits/fruit segments with the pale amber-colored caramel 2. 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


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

METHODOLOGY:


ASSESSMENT:


LO 5: DISPLAY PETITS FOURS

78


1. Select and prepare appropriate receptacles for petits fours 2. Display petits fours creatively to enhance customer appeal.

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


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

METHODOLOGY:


ASSESSMENT:


LO 6: STORE PETITS FOURS

79


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


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

METHODOLOGY:


ASSESSMENT:
