enhanced bread n pastry prodn nc2 coc3_polo
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CURRICULUMPOLO On-site Training for OFWs
Cake Making (COC 3)Leading to
Bread and Pastry Production NC IITECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
(TESDA)East Service Road, South Expressway, Taguig City, Metro Manila, Philippines
CURRICULUM DESIGN FOR
CAKE MAKING LEADING TO BREAD AND PASTRY PRODUCTION NC II (TRSBPP209)
CAKE MAKING (COC3)
The COC 3 consists of competencies that a person must achieve to prepare, decorate, present and store gateaux, tortes and cakes.
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:
TRS741342 Prepare and present gateaux, tortes and cakesTRS741343 Present desserts
A person who has achieved this COC is competent to be employed as:
Commis - Pastry
Individuals aspiring to be awarded the qualification of BREAD AND PASTRY PRODUCTION NC II must acquire the remaining Certificate of Competencies as follows:
COC 1: Bread Making
TRS741379 Prepare and produce bakery productsTRS741343 Present desserts
COC 2: Pastry Making
TRS741380 Prepare and produce pastry productsTRS741343 Present desserts
COC 4: Petits Fours Making
TRS741344 Prepare and display petits foursTRS741343 Present desserts
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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 present gateaux, tortes and cakes (TRS741342)
LO1. Prepare sponge and cakes LO2. Prepare and use fillings LO3. Decorate cakes LO4. Present cakes LO5. Store cakes
25 hours
Lecture/Discussion
Demonstration Hands-On Video Presentation
COC 2: Cake Making Prepare and present
gateaux, tortes and cakes
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.
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LIST OF TOOLS, EQUIPMENT AND MATERIALS FOR BREAD AND PASTRY PRODUCTIONRecommended list of tools, equipment and materials are as follows:
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 bowl2 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
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
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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.)
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COMPETENCY-BASED CURRICULUM
COC 3Cake Making
Leading to BREAD AND PASTRY PRODUCTION NC II
TRS741342 Prepare and present gateaux, tortes and cakesTRS741343 Present desserts
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MODULE TITLE : PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES
UNIT CODE : TRS741342
MODULE DESCRIPTOR : The module covers the knowledge, skills and attitude required by patissiers to produce, fill, decorate and present range of specialized sponges and cakes, where finish, decoration and presentation of high order is required.
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 sponge and cakes
LO2. Prepare and use fillings
LO3. Decorate cakes
LO4. Present cakes
LO5. Store cakes
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LO1. PREPARE SPONGE CAKES
ASSESSMENT CRITERIA:
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. Sponges and cakes are prepared according to recipe specifications, techniques and conditions and desired product characteristics
4. Appropriate equipment are used according to required pastry and bakery products and standard operating procedures
5. Sponges and cakes are cooled according to established standards and procedures
CONTENTS:
Culinary terms related to sponge and cakes Main ingredients used for variety of sponge and cakes Specific temperature used for different types of sponge and cakes Classification of the different types of sponge and cakes Mixing methods used for variety of sponge and cakes Cooling temperature of sponge and cakes Required equipment and materials for sponge and cakes Recipe specifications, techniques and conditions and desired product characteristics OHS
CONDITIONS:
Students/trainees must be provided with the following:
Personal Protective equipment Bake ware Small hand tools Large equipment
METHODOLOGIES:
Lecture/discussion Demonstration/application Actual presentation
ASSESSMENT METHODS:
Oral questioning Written examination Direct Observation Demonstration
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LO2. PREPARE AND USE FILLINGS
ASSESSMENT CRITERIA:
1. Fillings are identified according to what specific cake it is appropriate2. Filling are prepared and selected in accordance with required consistency and
appropriate flavors3. Slice or layer sponge and cakes are filled and assembled according to standard recipe
specifications, enterprise practice and customer preference4. Coatings and sidings are selected according to the product characteristics and required
recipe specifications
CONTENTS:
Identification of fillings appropriate in a specific cakes Identification of the required consistency and appropriate flavor of fillings Filling and assembling cakes according to the standard recipe specifications Classification of coatings and sidings based on the required recipe specifications and
product characteristics
CONDITIONS:
Students/trainees must be provided with the following:
Personal Protective Equipment Spatulas, wooden spoons Whisks, beaters Graters, cutting implements Scales, measures Piping bags and attachments Cake and sponge tins and moulds Commercial mixers and attachments Ovens Creams, Mousse, Custard Fruits, fresh and crystallized, fruit purees Jams, nuts CD’s, VHS Hand-outs
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METHODOLOGIES:
Lecture/discussion Demonstration/application Actual presentation
ASSESSMENT METHODS:
Oral questioning Written examination Direct observation Demonstration
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LO3. DECORATE CAKES
ASSESSMENT CRITERIA:
1. Sponge and cakes are decorated suited to the product and occasion and in the accordance with standard recipes and enterprise practices
2. Suitable icings and decorations are used according to standard recipes and/or enterprise standards and customer preferences
CONTENTS:
Identification of specific decorations appropriate for sponge and cakes Identification of standard recipes of icings and decorations for sponge and cakes
CONDITIONS:
Students/trainees must be provided with the following:
Decorative tools: Spatula Parchment paper Piping bag Pastry brush Pastry bag Turntable Serrated knife Grater Glazes, jellies, chocolates, fresh and preserved/crystallized fruits, fruit purees, nuts,
colored/flavored sugar, fondants , butter cream, boiled icings
METHODOLOGIES:
Lecture/Discussion Demonstration/Application Oral Presentation
ASSESSMENT METHODS:
Oral questioning Written examination Observation Demonstration
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LO4. PRESENT CAKES
ASSESSMENT CRITERIA:
1. Sponge and cakes are presented on accordance with customers’ expectations and established standards and procedures
2. Equipment are selected and used in accordance with service requirements3. Product freshness, appearances and eating qualities are maintained in accordance with
the established standards and procedures4. Cakes are marked or cut portion-controlled to minimize wastage and in accordance with
the enterprise specifications and customer preferences
CONTENTS:
Selection and usage of equipment in accordance with service requirements Identification of the product freshness, appearance, characteristics of prepared cakes Cutting portion-controlled to minimize the wastage of cake
CONDITIONS:
Students/trainees must be provided with the following:
Stands Packaging materials Decorative materials and equipment CD’s, VHS Hand-outs
METHODOLOGIES:
Lecture/discussion Demonstration/application Oral presentation
ASSESSMENT METHODS:
Oral questioning Written examination Observation Demonstration (Projects)
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LO5. STORE CAKES
ASSESSMENT CRITERIA:
1. Cakes are stored in accordance with establishment’s standards and procedures2. Storage methods are identified in accordance with a product specifications and
established standards and procedures
CONTENTS:
Standards and procedures of storing cake products Storage methods for cakes OHS
CONDITIONS:
Students/trainees must be provided with the following:
Cutting materials Packaging materials Refrigerator Airtight containers Display cabinets or temperature controlled cabinets CD’s, VHS Hand-outs
METHODOLOGIES:
Lecture/discussion Demonstration/application Oral presentation
ASSESSMENT METHODS:
Oral questioning Written examination Observation Demonstration
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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
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LO1. PREPARE OTHER TYPES OF DESSERTS
ASSESSMENT CRITERIA:
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
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METHODOLOGIES:
Lecture/discussion Demonstration/application Oral presentation
ASSESSMENT METHODS:
Oral-recitation Written examination Observation Demonstration
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LO2. PLAN, PREPARE AND CONDUCTS A DESSERT TROLLEY PRESENTATION
ASSESSMENT CRITERIA:
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:
Students/trainees must be provided with the following:
Measuring Devices China ware Decorating materials Packaging materials Trolley
METHODOLOGIES:
Lecture/discussion Demonstration/application Oral presentation
ASSESSMENT METHODS:
Oral-recitation Written examination Observation Demonstration
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LO3. STORE AND PACKAGE DESSERTS
ASSESSMENT CRITERIA:
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:
Students/trainees must be provided with the following:
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
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