PARTS OF A COMPETENCY-BASED LEARNING
MATERIAL PACKAGE
References/Further Reading
Performance Criteria Checklist
Operation/Task/Job Sheet
Self Check Answer Key
Self Check
Information Sheet
Learning Experiences
Learning Outcome Summary
Module Content
Module Content
Module
List Content
of Competencies
Module
FrontContent
Page
Module Content
In our efforts to standardize CBLM,
the above parts are recommended
for use in Competency Based
Training (CBT) in Technical
Education and Skills Development
Authority (TESDA) Technology
Institutions. The next sections will
show you the components and
features of each part.
Date Developed: Document No. TESDA-EIM 2017
March 2017 Issued by:
Date Revised:
Bread and Pastry Beautiful
NCII Developed by:
Mountain of the Page 1 of 28
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Revision # 01
BREAD AND PASTRY PRODUCTION NC-II
Competency-Based Learning Material
List of Competencies
No. Unit of Competency Module Title Code
PREPARE AND PREPARE AND
TRS741379
I. PRODUCE BAKERY PRODUCE BAKERY
PRODUCTS PRODUCTS
PREPARE AND PREPARE AND
TRS741380
II. PRODUCE PASTRY PRODUCE PASTRY
PRODUCTS PRODUCTS
PREPARE AND PREPARE AND
TRS741342
III. PRESENT GATEAUX, PRESENT GATEAUX,
TORTES AND CAKES TORTES AND CAKES
PREPARE AND PREPARE AND
TRS741344
IV. DISPLAY PETITS DISPLAY PETITS
FOURS FOURS
TRS741343
V. PRESENT DESSERTS PRESENT DESSERTS
Date Developed: Document No. TESDA-EIM 2017
March 2017 Issued by:
Date Revised:
Bread and Pastry Beautiful
NCII Developed by:
Mountain of the Page 2 of 28
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Revision # 01
MODULE CONTENT
UNIT OF COMPETENCY: PREPARE AND PRODUCE BAKERY PRODUCTS
MODULE TITLE: PREPARE AND PRODUCE BAKERY PRODUCTS
MODULE DESCRIPTOR: This unit deals with the knowledge and
skills required by bakers and pastry cooks (patissiers) to prepare
and produce a range of high-quality bakery products in
commercial food production environments and hospitality
establishments.
NOMINAL DURATION: 21 HOURS
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Prepare bakery products
2. Decorate and present bakery products
3. Store bakery products
Date Developed: Document No. TESDA-EIM 2017
March 2017 Issued by:
Date Revised:
Bread and Pastry Beautiful
NCII Developed by:
Mountain of the Page 3 of 28
LFMontehermoso South
Revision # 01
ASSESSMENT CRITERIA:
1. Required ingredients are selected, measured and weighed according
to recipe or production requirements and established standards and
procedures
2. A variety of bakery products are prepared according to standard
mixing procedures/formulation/ recipes and desired product
characteristics
3. Appropriate equipment are used according to required bakery
products and standard operating procedures
4. Bakery products are baked according to techniques and appropriate
conditions; and enterprise requirement and standards
5. Required oven temperature are selected to bake goods in accordance
with the desired characteristics, standards recipe specifications and
enterprise practices
6. A variety of fillings and coating/icing, glazes and decorations for
bakery products are prepared according to standard recipes,
enterprise standards and/or customer preferences
7. Bakery products are filled and decorated, where required and
appropriate, in accordance with standard recipes and/or enterprise
standards and customer preferences
8. Bakery items are finished according to desired product characteristics
9. Baked products are presented according to established standards and
procedures
10. Bakery products are stored according to established standards and
procedures
11. Packaging are selected appropriate for the preservation of product
freshness and eating characteristics
Date Developed: Document No. TESDA-EIM 2017
March 2017 Issued by:
Date Revised:
Bread and Pastry Beautiful
NCII Developed by:
Mountain of the Page 4 of 28
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Revision # 01
LEARNING OUTCOME
(Decorate and present bakery products)
Contents:
1. Decorate and present bakery products
Assessment Criteria
1. A variety of fillings and coating/icing, glazes and decorations for
bakery products are prepared according to standard recipes,
enterprise standards and/or customer preferences
2. Bakery products are filled and decorated, where required and
appropriate, in accordance with standard recipes and/or enterprise
standards and customer preferences
3. Bakery items are finished according to desired product characteristics
4. Baked products are presented according to established standards and
procedures
Conditions
The participants will have access to:
1. Commercial kitchen environment using industry-current equipment
for making a variety of specialized pastry products.
2. Use of real ingredients
a. Commercial mixers and attachments
b. Cutting implements
c. Scales
d. Measures
e. Bowls
f. Ovens
g. Moulds, shapes and cutters
h. Baking sheets and containers
i. Various shapes and sizes of pans
3. Preparation, decoration and presentation of a range of specialist
pastry products within typical workplace condition.
Date Developed: Document No. TESDA-EIM 2017
March 2017 Issued by:
Date Revised:
Bread and Pastry Beautiful
NCII Developed by:
Mountain of the Page 5 of 28
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Revision # 01
Assessment Method:
1. Observation of practical demonstration by the candidate on preparing,
cooking and baking, filling, finishing, decorating and presenting
specialized pastry products
2. Questions to determine the underpinning knowledge of the candidate
related to tasks to be performed
3. Review of portfolios of evidence
4. Third party/workplace reports of on-the-job performance of the
candidate
5. Oral questioning and written examination Observation Demonstration
Date Developed: Document No. TESDA-EIM 2017
March 2017 Issued by:
Date Revised:
Bread and Pastry Beautiful
NCII Developed by:
Mountain of the Page 6 of 28
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Revision # 01
Learning Experiences
Learning Outcome 1
(Decorate and present bakery products)
Learning Activities Special Instructions
1. Prepare pastry products You must read and understand
information sheet to determine
2. Decorate and present pastry whether you really understood or
products not.
3. Store pastry products
(Lecture/ Actual Demonstration/ The focus of this Learning Outcome
On- the-job training ,Video is on Preparing, decorate, present
Presentation) and store pastry products.
Read information sheet given for
you to have a guide in performing
examinations.
Answer Oral questionings and
Written examinations, Observe
Evaluate yourself by while
Demonstrations. performing demonstrations, and
answering oral questions.
Perform the tasks to develop your
skills in decorate and present
pastry products, if you failed to
perform the tasks, review it again
for you to accomplish the given
tasks.
Be sure how to show your outputs
to your trainer as you finish each
task so that he/she can guide you
in developing them.
Written test and interview is a part
of the Institutional Competency
Evaluation so be sure to go over the
information sheets before
performing the tasks.
Date Developed: Document No. TESDA-EIM 2017
March 2017 Issued by:
Date Revised:
Bread and Pastry Beautiful
NCII Developed by:
Mountain of the Page 7 of 28
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Revision # 01
Information Sheet _______
(Title)
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Prepare the selected materials to be use.
2. Make pastries and cakes to be produced and decorated may be of
various cultural origins and derived from classical or contemporary
recipes.
(Introductory Paragraph)
(Body)
Date Developed: Document No. TESDA-EIM 2017
March 2017 Issued by:
Date Revised:
Bread and Pastry Beautiful
NCII Developed by:
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Revision # 01
Self- Check ______
(Type of Test) : (Instruction)
Date Developed: Document No. TESDA-EIM 2017
March 2017 Issued by:
Date Revised:
Bread and Pastry Beautiful
NCII Developed by:
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Revision # 01
ANSWER KEY ____
1.
2.
3.
4.
Date Developed: Document No. TESDA-EIM 2017
March 2017 Issued by:
Date Revised:
Bread and Pastry Beautiful
NCII Developed by:
Mountain of the Page 10 of 28
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Revision # 01
TASK SHEET _____
Title: Decorate and present pastry products
Performance Objective: Given (condition), ,you should be able to
(performance) following (standard).
Supplies/Materials :
Equipment :
Steps/Procedure:
1.
2.
3.
4.
Assessment Method:
Date Developed: Document No. TESDA-EIM 2017
March 2017 Issued by:
Date Revised:
Bread and Pastry Beautiful
NCII Developed by:
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Revision # 01
Performance Criteria Checklist ______
CRITERIA
YES NO
Did you….
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
Date Developed: Document No. TESDA-EIM 2017
March 2017 Issued by:
Date Revised:
Bread and Pastry Beautiful
NCII Developed by:
Mountain of the Page 12 of 28
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Revision # 01
JOB SHEET _____
Title:
Performance Objective: Given (condition), ,you should be able to
(performance) following (standard).
Supplies/Materials :
Equipment :
Steps/Procedure:
5.
6.
7.
8.
Assessment Method:
Date Developed: Document No. TESDA-EIM 2017
March 2017 Issued by:
Date Revised:
Bread and Pastry Beautiful
NCII Developed by:
Mountain of the Page 13 of 28
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Revision # 01
Performance Criteria Checklist ______
CRITERIA
YES NO
Did you….
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
Date Developed: Document No. TESDA-EIM 2017
March 2017 Issued by:
Date Revised:
Bread and Pastry Beautiful
NCII Developed by:
Mountain of the Page 14 of 28
LFMontehermoso South
Revision # 01
