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

1

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

2

Course Structure Unit Of

Module Title

Module Contents

Competency

No. Of Hours

Basics 1.

Participate In

1.1 Participating In

Workplace

Workplace

Communication

Communication

1.1.1 Obtain And Convey

4

Workplace Information 1.1.2 Participate In Workplace Meeting And Discussion 1.1.3 Complete Relevant Work-Related Document

2.

Work In A

Team

2.1 Working In A

2.1.1

Team

Describe And Identify

4

Team Role And Responsibility 2.1.2

Identify Own Role And Responsibility In A Team

3.

Practice

3.1 Practicing

3.1.1

Integrate Personal

Career

Career

Objectives With

Professionalism

Professional

Organizational Goals 3.1.2

6

Set And Meet Work Priorities

3.1.3

Maintain Professional Growth And Development.

4.

Practice

4.1 Practicing

Occupational

Occupational

Hand Safety

Hand Safety

4.1.1 Identify Hazards And

4

Risks 4.1.2 Evaluate Hazards And

3

Procedures

Procedures

Risks 4.1.3 Control Hazards And Risks 4.1.4 Maintain Occupational Health And Safety Awareness

Common 1. Develop And

1. Developing

Updated

And Updating

Industry

Industry

Knowledge

Knowledge

2. Observe

2. Observing

Workplace

Workplace

Hygiene

Hygiene

Procedures

Procedures

3. Perform

3.1 Performing

1.1.1 Seek Information On

10

The Industry 1.1.2 Update Industry Knowledge

2.1.1 Follow Hygienic

10

Procedures 2.1.2 Identify And Present Hygienic Risks

3.1.1 Plan And Prepare

Computer

Computer

For Task To Be

Operations

Operations

Undertaken

40

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 Maintaining Computer Equipment And System

3.2.1 Plan And Prepare For Maintenance 3.2.2 Maintain Computer Equipment System

4

3.2.3 Inspect And Test Computer System 4. Perform

4.1 Performing

4.1.1 Follow Workplace

Workplace

Workplace And

And Safety

And Safety

Safety Practices

Practices

Practices

10

4.1.2 Deal With Emergency Situation 4.1.3 Maintain Safe Personal Preventive Standards

5. Provide

5.1 Providing

5.1.1 Greet Customer

Effective

Effective

5.1.2 Deliver Service To

Customer

Customer Service

Service

15

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

CORE 1. Prepare

1.1 Preparing

1.1.1 Different Baking

Pastry And

Pastry And

Bakery

Bakery

1.1.2

Products

Products

1.1.3 Specific Baking

15

Terminologies Baking Equipment

Ingredients And Its Substitution 1.1.4 Applied

5

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. Decorate And

2. Decorate And

2.1.1 Decorative

Present

Present Pastry

Techniques And

Pastry And

And Bakery

Rules For Garnishing

Bakery

Product

20

2.1.2 The Tools In

Decorating

Product

2.1.3 Tips How To Present

Finished Baked Products 2.1.4 Standard And

Procedure In Pastry And Yeast Goods

3. Store Bakery

Products

3. Store Bakery

3.1.1 Different Kinds Of

5

Packaging Materials To Be Used 3.1.2 Shelf-Life Of Pastries And Other Baked Products Based On

6

The Standard And Procedure 3.1.3 Standards And Procedures Of Bakery Products 3.1.4 Ohs

4. Prepare

Cakes

4. Preparing

4.1.1

Cakes

Culinary Terms

20

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

7

5. Prepare And

Use Fillings

5. Preparing And

5.1.1

Use Fillings

Identify The Fillings

5

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. Decorate

6. Decorating

Cakes

Cakes

6.1.1

Identify The Specific

10

Decoration Appropriate For The Cake 6.1.2

Identify The Standard Recipes Of Icing And Decorations

7. Present

Cakes

7. Presenting

7.1.1

Cakes

Identify The Equipment

5

Selected And Used In Accordance With Service Requirement 7.1.2

Identify The Product Freshness, Appearance,

8

Characteristics Of Prepared Cakes 7.1.3

Familiarize The CuttingPortion To Minimize The Wastage Of Cake

8. Store Cakes

8. Storing Cake

8.1.1 Enumerate The

5

Standards And Procedure Of Storing Cake Products 8.1.2 Identify The Storage Method For Cakes 8.1.3 OHS

9. Presents And

9. Presenting

Serve Plated

And Serving

Desserts.

Plated Desserts

9.1.1

Portion Control And

3

Presentation Of Dessert 9.1.2

Steps In Plating And Decorating Dessert

10. Prepare And

10. Preparing And

10.1.1 Trolley Services In

Conduct A

Conducting

Preparation And

Dessert

Dessert

Presentation Of Dessert

Trolley And

Trolley And

Presentation

Presentation

3

10.1.2 Diagram Presentation

On How To Arrange And Prepare Variety Of Dessert

11. Store And

11. Storing And

Package

Packaging

Desserts

Desserts

11.1.1 Temperature Range In

5

Storing Dessert 11.1.2 Packaging Design

9

Techniques

12. Prepare Ice

Petits Fours

12. Preparing Ice Petits Fours

12.1.1 Characteristics Of

15

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

13. Prepare

13. Preparing

Fresh Petits

Fresh Petits

Fours

Fours

1.1.1Identify The Kinds Of

10

Small Choux Paste 1.1.2Types Of Sweet Paste And Fillings 1.1.3Different Garnishes, Glazes And Finishes

14. Prepare

14. Preparing

Marzipan

Marzipan

Petits Fours

Petits Fours

14.1.1 Specify Flavor And

15

Shape Quality Marzipan 14.1.2 Tips On Coating Marzipan Fruits

15. Prepare

15. Preparing

15.1.1 Identify The

Caramelized

Caramelized

Specification Of Fresh

Petits Fours

Petits Fours

Fruits Needed To

5

10

Caramelized 15.1.2 Identify The Specification Of Dried Fruits Needed

15.1.3 Identify The Kinds Of Sugar To Caramelized

16. Display Petits

Fours

16. Displaying Petits Fours

16.1.1 Identify The Kinds Of

3

Receptacles For Petits Four

16.1.2 Tips On How To Display Petit Fours

17. Store Petits

Fours

17. Storing Petits Fours

17.1.1 Tips on storing petits

3

fours 17.1.2 Identify the proper temperature needed

11

COMPETENCY ANALYSIS Units of competency Basic 1. Participate In Workplace Communication 2. Work In A Team 3. Practice Career Professionalism

No. of Modules

TOTAL

1

1

1

1

1

1

4. Practice Occupational Hand Safety Procedures

1

4

Common 1. Develop And Updated Industry Knowledge

1

2. Observe Workplace Hygiene Procedure 3. Perform Computer Operations

1 2

4. Perform Workplace And Safety Practices 5. Provide Effective Customer Service

1 1

6

CORE 1. Prepare Pastry And Bakery Products

1

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

12

9. Presents And Serve Plated Desserts.

1

10. Prepare And Conduct A Dessert Trolley And Presentation

1

11. Store And Package Desserts

1

12. Prepare Ice Petits Fours

1

13. Prepare Fresh Petits Fours

1

14. Prepare Marzipan Petits Fours

1

15. Prepare Caramelized Petits Fours

1

16. Display Petits Fours

1

17. Store Petits Fours

1

17

13

RESOURCES:

TOOLS ITEM Thermometer Small Hand Tools Set of Knives Set of Decorative Tools/Cutters Spatula Parchment Paper Piping Bag Pastry Brush Serrated Knife Grater Set of Cutting Tools Rolling Pin Moulds Piping Tube Pastry bag

EQUIPMENT

MATERIALS

ITEM Trolley Heavy Duty Equipment Pans and Pots Measuring Devices Bake ware China ware Temperature Controlled Cabinet Refrigerator s Chillers Freezers

ITEM Hand- outs Packaging Materials Calculator CD”s VHS Decors Cutter

Large Equipment Stands Personal Protective Equipment Display Cabinet/Stands Turn table Storage Area Flat Forms

Folder Masking Tape Pentel Pen

Pencil Paper Scissors

Fastener Puncher Envelop

ASSESSMENT METHODS: • • • • •

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

14

COURSE DELIVERY: 1. 2. 3. 4.

Modular Demonstration Lecture 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. 2. 3. 4. 5.

Rhikie Rose P. Maranan Jane G. Bisa Chewy Uson Cleo P. Diomampo Karaupaula L. Diones •

Resource Person:

1. Clodualdo Paiton Facilitator: 1. 2. 3. 4.

Gerardo Mercado Famy Pepito Rolando de la Torre ANWAR GERON

15

•

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.

16

LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION.

ASSESSMENT CRITERIA: 1. 2. 3. 4. 5. 6. 7.

Specific relevant information is accessed from appropriate sources. Effective questioning, active listening and speaking skills are used to gather and convey information. Appropriate medium is used to transfer information and ideas. Appropriate non-verbal communication is used. Appropriate lines of communication with superiors and colleagues are identified and followed. Defined workplace procedures for the location and storage of information are used. Personal interaction is carried out clearly and concisely.

CONTENTS: 1. 2. 3.

Parts of speech Sentence construction Effective communication

CONDITIONS: The students/ trainees must be provided with the following: 1. 2. 3.

Writing materials (pen & paper) References (books) Manuals

METHODOLOGIES: 1. 2. 3. 4.

Group discussion Interaction Lecture Reportorial

ASSESSMENT METHODS: 1. 2. 3.

Written test Practical/performance test Interview

17

L02. COMPLETE RELEVANT WORK RELATED DOCUMENTS.

ASSESSMENT CRTERIA: 1. 2. 3. 4. 5.

Ranges of forms relating to conditions of employment are completed accurately and legibly. Workplace data is recorded on standard workplace forms and documents. Basic mathematical process are used for routine calculations. Errors in recording information on forms! documents are identified and rectified. Reporting requirements to superior are completed according to enterprise guidelines.

CONTENTS: 1. 2. 3.

Basic mathematics Technical writing Types of forms

CONDITIONS: The students/trainees must be provided with the following: 1. 2. 3. 4.

Paper Pencils/ball pen Reference books Manuals

METHODOLOGIES: 1. 2. 3.

Group discussion Interaction Lecture

ASSESSMENT METHODS: 1. 2. 3.

Written test Practical/performance test Interview

18

LO3. PARTICIPATE IN WORKPLACE MEETINGS AND DISCUSSIONS

ASSESSMENT CRITERIA: 1. 2. 3. 4. 5. 6.

Team meetings are attended on time. Own opinions are clearly expressed and those of others are listened to without interruption. Meeting inputs are consistent with the meeting purpose and established protocols. Workplace interaction are conducted in a courteous manner appropriate to cultural background and authority in the enterprise procedures. Questions about simple routine workplace procedures and matters concerning conditions of employment are asked and responded. Meeting outcomes are interpreted and implemented.

CONTENTS: 1. 2. 3.

Sentence construction Technical writing Recording information

CONDITIONS: The students/trainees must be provided with the following: 1. 2. 3. 4.

Paper Pencils/ball pen References (books) Manuals

METHODOLOGIES: 1. 2. 3.

Group discussions Interaction Lecture

ASSESSMENT METHODS: 1. 2. 3.

Written test Practical/performance test Interview

19

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.

20

LO 1. DESCRIBE AND IDENTIFY TEAM ROLE AND RESPONSIBILITY IN A TEAM.

ASSESSMENT CRITERIA: 1. 2. 3. 4. 5.

Role and objective of the team is identified. Team parameters, relationships and responsibilities are identified. Individual role and responsibilities within team environment are identified. Roles and responsibilities of other team members are identified and recognized. Reporting relationships within team and external to team are identified.

CONTENTS: 1. 2. 3. 4.

Team role. Relationship and responsibilities Role and responsibilities with team environment. Relationship within a team.

CONDITIONS: The students/ trainees must be provided with the following: 1. 2. 3. 4. 5.

Standard operating procedure (SOP) of workplace Job procedures Client/supplier instructions Quality standards Organizational or external personnel

METHODOLOGIES: 1. 2. 3.

Group discussion/interaction Case studies Simulation

ASSESSMENT METHODS: 1. 2. 3. 4.

Written test Observation Simulation Role playing

21

LO2. DESCRIBE WORK AS A TEAM MEMBER

ASSESSMENT CRITERIA: 1. 2.

Appropriate forms of communication and interactions are undertaken. Appropriate contributions to complement team activities and objectives were made. Reporting using standard operating procedures followed. Development of team work plans based from role team were contributed.

3. 4. CONTENTS: 1. 2. 3.

Communication process Team structure/team roles Group planning and decision making

CONDITIONS: The students/trainees must be provided with the following: 1. 2. 3.

SOP of workplace Job procedures Organization or external personnel

METHODOLOGIES: 1. 2. 3.

Group discussion/interaction Case studies Simulation

ASSESSMENT METHODS: 1. 2. 3.

Observation of work activities Observation through simulation or role play Case studies and scenarios.

22

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

23

LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS

ASSESSMENT CRITERIA: 1. 2. 3. 4. 5.

Personal growth and work plans towards improving the qualifications set for professionalism are evident. Intra and interpersonal relationship in the course of managing oneself based on performance evaluation is maintained. Commitment to the organization and its goal is demonstrated in the performance of duties. Practice of appropriate personal hygiene is observed. Job targets within key result areas are attained.

CONTENTS: 1. 2. 3. 4.

Personal development-social aspects: intra and interpersonal development Organizational goals Personal hygiene and practices Code of ethics

CONDITIONS: The students/ trainees must be provided with the following: 1. 2. 3. 4. 5.

Workplace Code of ethics Organizational goals Hand outs and Personal development-social aspects CD’s, VHS tapes, transparencies

METHODOLOGIES: 1. 2. 3. 4.

Interactive -lecture Simulation Demonstration Self paced instruction

ASSESSMENT METHODS: 1. 2. 3.

Role play Interview Written examination

24

LO2. SET AND MEET WORK PRIORITIES

ASSESSMENT CRITERIA: 1. 2. 3. 4.

Competing demands to achieve personal, team and organizational goals and objectives are prioritized. Resources are utilized efficiently and effectively to manage work priorities and commitments. Practices and economic use and maintenance of equipment and facilities are followed as per established procedures. Job targets within key result areas are attained.

CONTENTS: 1. 2. 3.

Organizational Key Result Areas (KRA) Work values and ethical standards Company policies on the use and maintenance of equipment

CONDITIONS: The students/ trainees must be provided with the following 1.

2. 3.

Hand outs on • Organizational KRA • Work values and ethics • Company policies and standards • Sample job targets Learning guides CD’s, VHS tapes, transparencies

METHODOLOGIES: 1. 2. 3. 3.

Interactive lecture Group discussion Structured activity Demonstration

ASSESSMENT METHODS: 1. 2. 3.

Role play Interview Written examination

25

LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT

ASSESSMENT CRITERIA: 1. 2. 3. 4.

Training and career opportunities relevant to the job requirements are identified and availed. Licenses and/or certifications according to the requirements of the qualifications are acquired and maintained Fundamental rights at work including gender sensitivity are manifested/ observed Training and career opportunities based on the requirements of industry are completed and updated.

CONTENTS: 1. 2. 3. 4.

Qualification standards Gender and development (GAD) sensitivity Professionalism in the workplace List of professional licenses

CONDITIONS: The students/trainees must be provided with the following 1. 2. 3. 4.

Quality standards GAD handouts CD’s, VHS tapes on professionalism in the workplace Professional licenses samples

METHODOLOGIES: 1. 2. 3. 4.

Interactive lecture Film viewing Role play/simulation Group discussion

ASSESSMENT METHODS: 1. 2. 3. 4.

Demonstration Interview Written examination Portfolio assessment

26

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

27

LO1. IDENTIFY HAZARDS AND RISKS

ASSESSMENT CRITERIA: 1. 2. 3.

Workplace hazards and risks are identified and clearly explained. Hazards/risks and its corresponding indicators are identified in with the company procedures. Contingency measures are recognized and established in accordance with organizational procedures.

CONTENTS: 1. 2. 3. 4.

Hazards and risks identification and control Organizational safety and health protocol Threshold limit value (TLV) OHS indicators

CONDITIONS: The students/ trainees must be provided with the following: 1. 2. 3. 4.

5.

Workplace Personal protective equipment (PPE) Learning guides Hand-outs • Organizational safety and health protocol • OHS indicators • Threshold limit value • Hazards/risk identification and control CD’s, VHS tapes, transparencies

METHODOLOGIES: 1. 2. 3. 4.

Interactive -lecture Simulation Symposium Group dynamics

ASSESSMENT METHODS: 1. 2. 3. 4.

Situation analysis Interview Practical examination Written examination

28

LO2. EVALUATE HAZARDS AND RISKS

ASSESSMENT CRITERIA: 1. 2. 3.

Terms of maximum tolerable limits are identified based on threshold limit values (TLV) Effects of hazards are determined. OHS issues and concerns are identified in accordance with workplace requirements and relevant workplace OHS legislation.

CONTENTS: 1. 2. 3. 4. 5.

TLV table Philippine OHS standards Effects of hazards in the workplace Ergonomics EGG Regulations

CONDITIONS: The students/trainees must be provided with the following 1.

2. 3.

Hand outs on • Philippine OHS standards • Effects of hazards in the workplace • Ergonomics • EGG regulations TLV table CD’s, VHS tapes, transparencies

METHODOLOGIES: 1. 2. 3. 4. 5.

Interactive lecture Situation analysis Symposium Film viewing Group dynamics

ASSESSMENT METHODS: 1. 2. 3.

Interview Written examination Simulation

29

LO3. CONTROL HAZARDS AND RISKS

ASSESSMENT CRITERIA: 1. 2. 3. 4.

OHS procedures for controlling hazards and risk are strictly followed. Procedures in dealing with workplace accidents, fire and emergencies are followed in accordance with the organization’s OHS policies. Personal protective equipment (PPE) is correctly used in accordance with organization’s OHS procedures and practices. Procedures in providing appropriate assistance in the event of workplace emergencies are identified in line with the established organizational protocol.

CONTENTS: 1.

2.

Safety regulations • Clean air act • Electrical and fire safety code • Waste management • Disaster preparedness and management Contingency measures and procedures

CONDITIONS: The students/trainees must be provided with the following: 1.

2. 3. 4.

Hand outs on • Safety Regulations • Clean air act • Electrical and fire safety code • Waste management • Disaster preparedness and management • Contingency measures and procedures OHS personal records PPE CD’s, VHS tapes, transparencies

METHODOLOGIES: 1. 2. 3. 4. 5.

Interactive lecture Symposium Film viewing Group dynamics Self-paced instruction

30

ASSESSMENT METHODS: 1. 2. 3. 4.

Written examination Interview Case/situation analysis Simulation

31

LO4. MAINTAIN OCCUPATIONAL HEALTH AND SAFETY AWARENESS

ASSESSMENT CRITERIA: 1. 2. 3.

Procedures in emergency related drill are strictly followed in line with the established organization guidelines and procedures. OHS personal records are filled up in accordance with workplace requirements. PPE are maintained in line with organization guidelines and procedures.

CONTENTS: 1. 2.

Operational health and safety procedure, practices and regulations Emergency-related drills and training

CONDITIONS: The students/trainees must be provided with the following 1. 2. 3. 4. 5.

Workplace PPE OHS personal records CD’s, VHS tapes, transparencies Health record

METHODOLOGIES: 1. 2. 3. 4. 5.

Interactive lecture Simulation Symposium Film viewing Group dynamics

ASSESSMENT METHODS: 1. 2. 3. 4.

Demonstration Interview Written examination Portfolio assessment

32

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.

33

LO1

:

SEEK INFORMATION ON THE INDUSTRY.

ASSESSMENT CRITERIA: 1. 2. 3. 4.

Sources of information on the industry are correctly identified and accessed. Information to assist effective work performance is obtained in line with job requirements. Specific information on sector of work is accessed and updated. 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.

34

LO2

:

UPDATE INDUSTRY KNOWLEDGE.

ASSESSMENT CRITERIA: 1. 2.

Informal and/or formal research is used to update general knowledge of the industry. 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: • •

Students/trainees must be provided with the following: Sources of information on the industry. Industry knowledge.

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.

35

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.

36

LO1

:

FOLLOW HYGIENIC PROCEDURES.

ASSESSMENT CRITERIA: 1. 2.

Workplace hygienic procedures are implemented in line with enterprise and legal requirements. 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: Sources of information on the industry. Industry knowledge.

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.

37

LO2

:

IDENTIFY AND PREVENT HYGIENIC RISKS.

ASSESSMENT CRITERIA: 1. 2. 3.

Potential hygienic risks are identified in line with enterprise procedures. Action to minimize and remove risks are taken within scope of individual responsibility of enterprise / legal requirements. 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: • •

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. Written examination 2. Practical examination

38

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

39

LO 1 :

PLAN AND PREPARE TASK TO BE UNDERTAKEN

ASSESSMENT CRITERIA: 1. 2. 3.

All tasks requirements are determined. Appropriate hardware and software is correctly selected according to the assigned and required outcome. 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.

CONDITIONS: Students/trainees must be provided with the following: • Computer hardware with peripherals. • Appropriate software. • Storage media.

40

LO 2 :

INPUT DATA INTO COMPUTER

ASSESSMENT CRITERIA: 1. 2. 3. 4.

Data are entered into the computer using appropriate program/application nin accordance with company procedure. Accuracy of information is checked and information is saved in accordance with standard operating procedures. Inputted data are stored in storage media according to requirements. Work is performed with ergonomic guidelines.

CONTENTS: • • • •

Basic ergonomics of keyboard and computer use. General security. Viruses. Reading skills to interpret instructions.

CONDITIONS: Students/trainees must be provided with the following: • Computer hardware with peripherals. • Appropriate software. • Ergonomic guidelines. • Storage media.

41

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.

CONDITIONS: Students/trainees must be provided with the following: • Computer hardware with peripherals. • Appropriate software. • Storage media. • OH and S guidelines. • Desktop icons.

42

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.

CONDITIONS: Students/trainees must be provided with the following: • 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.

43

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.

44

LO1

:

PLAN AND PREPARE FOR MAINTENANCE.

ASSESSMENT CRITERIA: 1. 2. 3. 4. 5. 6.

Maintenance is planned and prepared in line with job requirements. OHS policies and procedures are followed in line with job requirements. Computer equipment and systems for maintenance are checked against job requirements. Materials necessary to complete the work are obtained in accordance with the established procedures and checked for correct operation and safety. Tools, equipment and testing devices needed for the maintenance are checked for correct operation and safety. 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: • • • • • •

Students/trainees must be provided with the following: Computer equipment and systems OH and S manuals Manufacturer’s manual Tools Testing devices PPE

45

LO2

:

MAINTAIN COMPUTER SYSTEMS AND NETWORKS.

ASSESSMENT CRITERIA: 1. 2. 3. 4. 5.

Appropriate personal protective equipment is used in line with standard procedures. Normal function of computer systems and networks are checked in accordance with manufacturer’s instructions. Scheduled / periodic maintenance is performed in accordance with manufacturer’s requirements. Where necessary, needed repairs/replacements are made in accordance with established procedures. 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 CONDITIONS: • • • • • •

Students/trainees must be provided with the following: Computer equipment and systems OH and S manuals Manufacturer’s manual Tools Testing devices PPE

46

LO3: INSPECT AND TEST THE COMPUTER SYSTEMS AND NETWORKS ASSESSMENT CRITERIA: 1. 2. 3. 4.

Final inspections are undertaken to ensure that the testing conducted on the device conforms with the manufacturer’s instruction/manual. Computer systems and networks are checked to ensure safe operation. Worksite is cleaned and cleared from all debris and left in safe condition in accordance with company procedures. 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 CONDITIONS: • • • • • •

Students/trainees must be provided with the following: Computer equipment and systems OH and S manuals Manufacturer’s manual Tools Testing devices PPE Students/trainees must be provided with the following:

METHODOLOGY: 1. Lecture/ demonstration 2. Self-paced instruction 3. Group discussion 4. Film showing

ASSESSMENT METHOD: 1. Written examination 2. Practical examination

47

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.

48

LO1:

FOLLOW WORKPLACE PROCEDURES FOR HEALTH, SAFETY AND SECURITY PRACTICES.

ASSESSMENT CRITERIA: 1. 2. 3. 4.

Workplace procedures for health, safety and security are identified and clearly explained. Hazards and control are identified in line with workplace procedures. Safe work techniques in regard with the used of devices and equipment are recognized and established. 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: • • •

Students/trainees must be provided with the following: Sample workplace equipment and devices. Hand-outs / printed materials of safety manuals Film / video clips

49

LO2

:

DEAL WITH EMERGENCY SITUATION.

ASSESSMENT CRITERIA: 1. 2. 3.

Emergency situations are recognized and appropriate actions are taken. Emergency procedures are followed in line with workplace procedures. 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: • • •

Students/trainees must be provided with the following: Hands-out Film / video clips First aid kit.

50

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. CONDITIONS: • •

Students/trainees must be provided with the following: Hands-out Film / video clips

METHODOLOGY: 1. Lecture/ demonstration 2. Self-paced instruction 3. Group discussion 4. Film showing

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

51

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, email, 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

52

ASSESSMENT CRITERIA: 1.

Proper greeting of customer is specified according to standard procedure of workplace. Verbal and non-verbal communication are identified and appropriated to the situation. Non-verbal communication is observed carefully. Cultural and social differences is understood and demonstrated.

2. 3. 4.

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: • • •

LO2

Students/trainees must be provided with the following: Hands-out Flowchart / diagram Film / video clips

:

IDENTIFY CUSTOMER NEEDS

ASSESSMENT CRITERIA:

53

1. 2. 3. 4.

Interpersonal skills are used to accurately identify the needs of the customer. Urgency of needs should be assessed and identified. Proper information and details provided to the customer. 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: • •

LO3

Students/trainees must be provided with the following: Hands-out Film / video clips

:

DELIVER SERVICE TO THE CUSTOMER

ASSESSMENT CRITERIA:

54

1.

Customer needs are promptly attended in line with workplace procedures and regulations. Appropriate relation is maintained with customer to meet high quality service delivery. Enhancement of quality of service is taken whenever possible.

2. 3.

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: • •

LO4

Students/trainees must be provided with the following: Hands-out Film / video clips

:

HANDLE QUERIES THROUGH TELEPHONE, FAX MACHINE, INTERNET, E-MAIL AND SMS

55

ASSESSMENT CRITERIA: 1. 2. 3.

Telephone, computer and cellular phones are properly and efficiently used. Queries/questions are recorded/noted in line with workplace procedure. 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: • • • • • •

LO5

Students/trainees must be provided with the following: Telephone Computer Fax machine Sample telephone message sheet Hands-out Film / video clips

:

HANDLE COMPLAINTS, EVALUATION AND RECOMMENDATIONS.

56

ASSESSMENT CRITERIA: 1. 2. 3. 4. 5.

Guests are politely greeted. Complaint is resolved with responsibility. Nature and details of complaint are established. Action is taken appropriately to resolve the complaint to meet customer satisfaction. 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: • • •

Students/trainees must be provided with the following: Hands-out Film / video clips Sample complaint/evaluation and recommendation sheet from industry.

METHODOLOGY: 1. Lecture/ demonstration 2. Self-paced instruction 3. Group discussion 4. Film showing

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

57

UNIT OF COMPETENCY

:

CODE

:

MODULE TITLE

:

MODULE DESCRIPTOR

:

NOMINAL DURATION

:

CERTIFICATE LEVEL

:

PREREQUISITE

:

PREPARE PASTRY AND BAKERY PRODUCTS FOR PASTISSIRIES

Preparing pastry and bakery products 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.

NC II

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to:

LO 1. LO 2. LO 3.

PREPARE PASTRY AND BAKERY PRODUCTS DECORATE AND PRESENT PASTRY AND BAKERY PRODUCTS STORE BAKERY PRODUCTS

LO 1 :

PREPARE PASTRY AND BAKERY PRODUCTS

ASSESSMENT CRITERIA:

58

5. 6. 7. 8. 9. 10. 11.

Appropriate equipment are used according to required pastry and bakery products and standard operating procedure Ingredients are selected, measured and weighed according to recipe requirement and established standards and procedure Prepared variety of pastry and bakery products according to standard recipes and desired product characteristics Cooked and baked Pastry and bakery products according to techniques and appropriate conditions Prepared batter and dough in accordance with enterprise standards Proofed products according to specified temperature and other conditions 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 CONDITIONS: Students/trainees must be provided with the following: • 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

59

• •

Demonstration/Application Oral Presentation

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

LO 2: DECORATE AND PRESENT PASTRY AND BAKERY PRODUCTS

60

ASSESSMENT CRITERIA: 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: • • • • • • • • •

Students/trainees must be provided with the following: 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

61

ASSESSMENT CRITERIA: 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: Students/trainees must be provided with the following: • • •

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 62

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

:

PREREQUISITE

:

NC II

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO 1. LO 2. LO 3. LO 4. LO 5.

PREPARE CAKES PREPARE AND USE FILLINGS DECORATE CAKES PRESENT CAKES STORE CAKES

LO 1 :

PREPARE CAKES

63

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. 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: Students/trainees must be provided with the following: • Personal Protective equipment • Bake ware • Small hand tools • Large equipment

METHODOLOGY: • Lecture/Discussion • Demonstration/Application • Actual Presentation ASSESSMENT: • Oral-recitation • Written examination • Direct observation

LO 2 :

PREPARE AND USE FILLINGS

64

ASSESSMENT CRITERIA: 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: Students/trainees must be provided with the following: • Personal Protective equipment • Small hand tools • Pans and pots • Measuring equipment • CD’s, VHS • Hand-outs

METHODOLOGY: • • •

Lecture/Discussion Demonstration/Application Actual Presentation

ASSESSMENT: • Oral-recitation • Written examination • Direct observation

LO 3 :

DECORATE CAKES

65

ASSESSMENT CRITERIA: 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: Students/trainees must be provided with the following: • 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

LO 4 :

PRESENT CAKES

66

ASSESSMENT CRITERIA: 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: Students/trainees must be provided with the following: • Stands • Packaging materials • Decorative techniques

METHODOLOGY: • • •

Lecture/Discussion Demonstration/Application Oral Presentation

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

LO 5 :

STORE CAKES

67

ASSESSMENT CRITERIA: 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

CONDITIONS: Students/trainees must be provided with the following: • Cutting materials • Packaging materials

METHODOLOGY: • • •

Lecture/Discussion Demonstration/Application Oral Presentation

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

UNIT OF COMPETENCY

:

PRESENT DESSERTS

68

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 PREREQUISITE

: :

NC II :

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.

69

ASSESSMENT CRITERIA: 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 Demonstration/Application Oral Presentation

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

LO 2. PLAN PREPARES AND CONDUCTS A DESSERT TROLLEY PRESENTATION. ASSESSMENT CRITERIA: 70

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: Students/Trainees must be provided with the following: • • • • •

Measuring Devices China ware Decorating materials Packaging materials Trolley

METHODOLOGY: • • •

Lecture/Discussion Demonstration/Application Oral Presentation

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

LO 3. STORE AND PACKAGE DESSERTS ASSESSMENT CRITERIA:

71

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

CONDITIONS: Students/Trainees must be provided with the following: • • • • • • •

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 CODE

:

PREPARE AND DISPLAY PETITS FOURS

:

72

MODULE TITLE

:

MODULE DESCRIPTOR

Preparing and displaying petit fours

:

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

:

PREREQUISITE

:

NC II

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO 1. LO 2. LO 3. LO 4. LO 5. LO 6.

PREPARE ICE PETITS FOURS PREPARE FRESH PETITS FOURS PREPARE MARZIPAN PETITS FOURS PREPARE CARAMELIZED PETITS FOURS DISPLAY PETITS FOURS STORE PATITS FOURS

73

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

CONDITIONS: Students/trainees must be provided with the following: • • • • • • • • • •

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: • • •

Lecture/Discussion Demonstration/Application Oral Presentation

ASSESSMENT: • Oral-recitation • Written examination • Observation

74

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

CONDITIONS: Students/trainees must be provided with the following: • 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: • Lecture/Discussion • Demonstration/Application • Oral Presentation

ASSESSMENT: • Oral-recitation • Written examination • Observation

75

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

CONDITIONS: Students/trainees must be provided with the following: • • • • • • • • • • • •

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: • • •

Lecture/Discussion Demonstration/Application Oral Presentation

ASSESSMENT: • Oral-recitation • Written examination • Observation

76

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 paleamber 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: Students/trainees must be provided with the following: • • • • • • • •

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

METHODOLOGY: • • •

Lecture/Discussion Demonstration/Application Oral Presentation

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

LO 5: DISPLAY PETITS FOURS

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ASSESSMENT CRITERIA: 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: Students/trainees must be provided with the following: • • • • • • •

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

METHODOLOGY: • • •

Lecture/Discussion Demonstration/Application Oral Presentation

ASSESSMENT: • Oral-recitation • Written examination • Observation

LO 6: STORE PETITS FOURS 78

ASSESSMENT CRITERIA: 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: Students/trainees must be provided with the following: • • • •

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

METHODOLOGY: • • •

Lecture/Discussion Demonstration/Application Oral Presentation

ASSESSMENT: • Oral-recitation • Written examination • Observation

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