Competency Based Curriculum Exemplar Baking

1
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. 5s 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

2

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

3

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

8

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

12

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

14

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 CDs
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. J ane 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


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:

1. Written test
3. Interview

19
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 construction
2. Technical writing
3. Recording information

CONDITIONS:


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

METHODOLOGIES:

1. Group discussions
2. Interaction
3. Lecture

ASSESSMENT METHODS:

1. Written test
3. Interview

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


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.

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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 responsibilities
3. Role and responsibilities with team environment.
4. Relationship within a team.

CONDITIONS:


1. Standard operating procedure (SOP) of workplace
2. J ob 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
22
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 process
2. Team structure/team roles
3. Group planning and decision making

CONDITIONS:


1. SOP of workplace
2. J ob 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.

23
UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM

MODULE TITLE : PRACTICING CAREER PROFESSIONALISM

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

24
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. J ob 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:


1. Workplace
2. Code of ethics
3. Organizational goals
4. Hand outs and Personal development-social aspects
5. CDs, 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
25
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. J ob 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

METHODOLOGIES:

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

ASSESSMENT METHODS:

1. Role play
2. Interview

26
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 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. CDs, VHS tapes on professionalism in the workplace
4. Professional licenses samples

METHODOLOGIES:

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

ASSESSMENT METHODS:

1. Demonstration
2. Interview
4. Portfolio assessment
27
UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES

MODULE TITLE : PRACTICING OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES

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.



PREREQUISITE : none



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


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:


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

METHODOLOGIES:

1. Interactive -lecture
2. Simulation
3. Symposium
4. Group dynamics

ASSESSMENT METHODS:

1. Situation analysis
2. Interview
3. Practical examination
29
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 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

METHODOLOGIES:

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

ASSESSMENT METHODS:

1. Interview
3. Simulation
30
LO3. CONTROL HAZARDS AND RISKS


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 organizations OHS policies.
3. Personal protective equipment (PPE) is correctly used in accordance with
organizations 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:


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

METHODOLOGIES:

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

31
ASSESSMENT METHODS:

2. Interview
3. Case/situation analysis
4. Simulation
32
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 regulations
2. Emergency-related drills and training

CONDITIONS:


1. Workplace
2. PPE
3. OHS personal records
5. Health record

METHODOLOGIES:

2. Simulation
3. Symposium
4. Film viewing
5. Group dynamics

ASSESSMENT METHODS:

1. Demonstration
2. Interview
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.



PREREQUISITE : 10 hours



LO 1: Seek information on the industry.

LO 2: Update industry knowledge.

34
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/ demonstration
3. Group discussion
4. Film showing

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

35
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:

Industry knowledge.

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

ASSESSMENT METHOD:
Interview/questioning.
Practical demonstration.
Portfolio of industry information related to trainees 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 observi ng 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.

37
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:

Industry knowledge.

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

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

38

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:

Industry knowledge.

METHODOLOGY:
3. Group discussion
4. Film showing

ASSESSMENT METHOD:

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.



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

40
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 strictl y 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:
Computer hardware with peripherals.
Appropriate software.
Storage media.

41
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.

CONDITIONS:
Ergonomic guidelines.
Storage media.

42
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

CONDITIONS:
Storage media.
OH and S guidelines.
Desktop icons.

43
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.

CONDITIONS:
Storage media.
Paper
Documents for processing.

METHODOLOGY:
1. Lecture/demonstration
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

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.

45
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:

Computer equipment and systems
OH and S manuals
Manufacturers manual
Tools
Testing devices
PPE

46
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 manufacturers instructions.
3. Scheduled / periodic maintenance is performed in accordance with
manufacturers 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:
Drawing interpretation
Computer interpretation
Viruses
Use of problem solving in emergency situation
Removing viruses from infected machines

CONDITIONS:

OH and S manuals
Tools
Testing devices
PPE

47

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 manufacturers 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:
Electrical/electronic theory
Computer operation
Viruses
Use of problem solving in emergency situation
Removing viruses from infected machines

CONDITIONS:

OH and S manuals
Tools
Testing devices
PPE


METHODOLOGY:
3. Group discussion
4. Film showing

ASSESSMENT METHOD:

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.






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.


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:

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

50
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:

Hands-out
Film / video clips
First aid kit.

51
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:

Hands-out
Film / video clips

METHODOLOGY:
3. Group discussion
4. Film showing

ASSESSMENT METHOD:
1. Hands-on
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

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

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.

CONDITIONS:

Hands-out
Flowchart / diagram
Film / video clips

LO2 : IDENTIFY CUSTOMER NEEDS

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.

CONDITIONS:

Hands-out
Film / video clips

LO3 : DELIVER SERVICE TO THE CUSTOMER

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.

CONDITIONS:

Hands-out
Film / video clips

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.

CONDITIONS:

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.

CONDITIONS:

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

METHODOLOGY:
3. Group discussion
4. Film showing

ASSESSMENT METHOD:
1. Hands-on
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 :


PREREQUISITE :



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

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

CONDITIONS:
Personal Protective equipment
Small hand tools
Heavy duty equipments
Pans and pots
Measuring equipment
Set of knives
Calculator
CDs, 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

CONDITIONS:

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

METHODOLOGY:
Lecture/Discussion
Oral Presentation

ASSESSMENT:
Oral-recitation
Written examination

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

CONDITIONS:


Storage area
Packaging materials
Pastries and baked product

METHODOLOGY:

Lecture/Discussion
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 invol ved.

NOMINAL DURATION :


PREREQUISITE :


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

CONDITIONS:
Bake ware
Small hand tools
Large equipment

METHODOLOGY:
Lecture/Discussion
Actual Presentation

ASSESSMENT:
Oral-recitation
Written examination
Direct observation

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

CONDITIONS:
Small hand tools
Pans and pots
Measuring equipment
CDs, VHS
Hand-outs

METHODOLOGY:

Lecture/Discussion
Actual Presentation

ASSESSMENT:
Oral-recitation
Written examination
Direct observation

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

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

METHODOLOGY:

Lecture/Discussion
Oral Presentation

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

CONDITIONS:
Stands
Packaging materials
Decorative techniques

METHODOLOGY:

Lecture/Discussion
Oral Presentation

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

LO 5 : STORE CAKES

68


1. Cakes are stored in accordance with establishments 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

CONDITIONS:
Cutting materials
Packaging materials

METHODOLOGY:

Lecture/Discussion
Oral Presentation

ASSESSMENT:
Oral-recitation
Written examination

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 :


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.

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:

Lecture/Discussion
Oral Presentation

ASSESSMENT:
Oral-recitation
Written examination

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

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

CONDITIONS:


Measuring Devices
China ware
Decorating materials
Packaging materials
Trolley

METHODOLOGY:

Lecture/Discussion
Oral Presentation

ASSESSMENT:
Oral-recitation
Written examination

LO 3. STORE AND PACKAGE DESSERTS


72
1. Stored dessert in accordance with the required temperature and customers
specifications.
2. Packaged desserts in accordance with established standards and procedures.

CONTENTS:

Temperature range in storing desserts
Packaging design techniques

CONDITIONS:


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 :


PREREQUISITE :



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


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

CONDITIONS:

Small hand tools
Measuring equipment
Set of knives
Rolling Pin
Decorative cutters
Molder
Pots and pans
CDs, VHS
Hand-outs

METHODOLOGY:

Lecture/Discussion
Oral Presentation

ASSESSMENT:
Oral-recitation
Written examination
Observation
75
LO 2: PREPARE FRESH PETITS FOURS


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

CONDITIONS:
Small hand tools
Measuring equipment
Bake wares
Pot and pans
Molder (tart)
Pastry brusher
Piping tube
Pastry bag
Set of knives
Decorative cutters
CDs, VHS
Hand-outs

METHODOLOGY:
Lecture/Discussion
Oral Presentation

ASSESSMENT:
Oral-recitation
Written examination
Observation

76
LO 3: PREPARE MARZIPAN PETITS FOURS


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

CONDITIONS:


Small hand tools
Pans and pots
Measuring equipment
Piping tube
Set of knives
Molder
Rolling Pin
Decorative cutters
CDs, VHS
Hand-outs

METHODOLOGY:

Lecture/Discussion
Oral Presentation

ASSESSMENT:
Oral-recitation
Written examination
Observation

77
LO 4: PREPARE CARAMELIZED PETITS FOURS


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

CONDITIONS:


Small hand tools
Pans and pots
Measuring equipment
Set of knives
CDs, VHS
Hand-outs

METHODOLOGY:

Lecture/Discussion
Oral Presentation

ASSESSMENT:
Oral-recitation
Written examination

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

CONDITIONS:


Small hand tools
Display stands / flat forms
Set of knives
Decorative cutters
CDs, VHS
Hand-outs

METHODOLOGY:

Lecture/Discussion
Oral Presentation

ASSESSMENT:
Oral-recitation
Written examination
Observation

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

CONDITIONS:


Storage area
CDs, VHS
Hand-outs

METHODOLOGY:

Lecture/Discussion
Oral Presentation

ASSESSMENT:
Oral-recitation
Written examination
Observation

Competency Based Curriculum Exemplar Baking

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