SECTOR:
TOURISM SECTOR (HOTEL AND RESTAURANT)
QUALIFICATION TITLE:
BREAD AND PASTRY PRODUCTION NCII
UNIT OF COMPETENCY:
PREPARE AND PRODUCE BAKERY
PRODUCTS
MODULE TITLE: PREPARING AND PRODUCING BAKERY PRODUCTS
MATALAM POLYTECHNIC COLLEGE INC.
National Highway, Matalam, North Cotabato
BREAD AND
PASTRY
PRODUCTION
NCII
Date Developed:
March 30, 2022
Developed by:
RHEA JOY V. RUIZ
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BREAD AND PASTRY PRODUCTION NCII
COMPETENCY- BASED LEARNING MATERIAL
List of Competencies
No.
Unit of Competency
Module Title
Code
BASIC
1.
2.
Participate in workplace
communication
Work in team environment
3.
Practice career
professionalism
4.
Practice occupational
health and safety
procedures
COMMON
1.
Develop and update
industry knowledge
2.
Observe workplace hygiene
procedures
3.
Perform computer
operations
4.
Perform workplace and
safety practices
5.
Provide effective customer
service
CORE
1.
Prepare and produce
bakery products
2.
Prepare and produce pastry
products
3.
Prepare and present
gateaux, tortes and cakes
4
Prepare and display petits
fours
5.
Present desserts
BREAD AND
PASTRY
PRODUCTION
NCII
Participating in workplace
communication
Working in team
environment
Practicing career
professionalism
Practicing occupational
health and safety procedures
Developing and updating
industry knowledge
Observing workplace hygiene
procedures
Performing computer
operations
Performing workplace and
safety practices
Providing effective customer
service
Preparing and producing
bakery products
Preparing and producing
pastry products
Preparing and presenting
gateaux, tortes and cakes
Preparing and displaying
petits fours
Presenting desserts
Date Developed:
March 30, 2022
Developed by:
RHEA JOY V. RUIZ
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HOW TO USE THIS MODULE
Welcome to the module in “Prepare and Produce Bakery Products”. This
module holds training materials and undertakings for you to complete.
This unit, “Prepare and Produce Bakery Products”, covers the outcomes
required in decorate and present bakery products. It is consisting of competencies
to prepare bakery products, to decorate and present bakery products, to store
bakery products, and to develop knowledge, skills, abilities and attitude required
with the industry standard.
You are required to go through a series of learning activities in order to
complete each learning content. Information Sheets consist of learning contents
that you need to learn. Each Information Sheet has a learning objective that you
need to attain while reading the Information Sheet. After each Information Sheet is
a Self-Check that will help you test yourself if you have attained the learning
objectives. Compare your answer to the corresponding Answer Key. You must
answer all the questions correctly before proceeding to the next activity
Assignment, Operation, Task and Job Sheets are activity sheets that will
help you practice the skills previously discussed in the Information Sheets or
demonstrated by your trainer. A Performance Criteria Checklist is provided
which will allow for self-evaluation or peer evaluation. This Performance Criteria
may be used by your trainer to evaluate your performance. Follow these activities
on your own. When you are ready, present your work to your trainer for final
evaluation and recording, if you have questions, don’t hesitate to ask your trainer
for assistance.
Remember to:

Read the information sheet and complete the Self-Check
BREAD AND
PASTRY
PRODUCTION
NCII
Date Developed:
March 30, 2022
Developed by:
RHEA JOY V. RUIZ
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MODULE CONTENT
Learning Outcomes
Learning Contents
1. PREPARE BAKERY
Identify and measure
PRODUCTS
ingredients according to
standards
Different types of doughs
& breads
Mixing procedures recipes
and desired product
characteristics
Bake bakery products
according to standards
BREAD AND
PASTRY
PRODUCTION
NCII
Date Developed:
March 30, 2022
Developed by:
RHEA JOY V. RUIZ
Progress
Check
Training
Duration
Self-check/
Demonstration/
Oral Question
Self-check/
Demonstration/ Oral
Question
Self-check/
Demonstration/ Oral
Question
Self-check/
Demonstration/ Oral
Question
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14hrs
Oven Operations and
Settings
2. DECORATE AND
PRESENT BAKERY
PRODUCTS
Fillings,
Coating/Icing,
Glazes, and
Decorations
Filled
Products
Self-check/
Demonstration/ Oral
Question
Bakery
Finish and Present
Bakery Products
3. STORE BAKERY
PRODUCTS
Self-check/
Demonstration/ Oral
Question
Self-check/
Demonstration/ Oral
Question
2hrs
Self-check/
Demonstration/ Oral
Question
Proper Storage of Bakery
Products
Self-check/
Demonstration/ Oral
Question
2hrs
Shelf life of Bakery
products
Self-check/
Demonstration/ Oral
Question
1hr
Different Packaging for
Bakery Products
Self-check/
Demonstration/ Oral
Question
1hr
LEARNING OUTCOME No. 3
(LO TITLE) STORE BAKERY PRODUCTS
Contents:
1. Stored
ASSESSMENT CRITERIA:
1. Bakery products are stored according to established standards and
procedures
BREAD AND
PASTRY
PRODUCTION
NCII
Date Developed:
March 30, 2022
Developed by:
RHEA JOY V. RUIZ
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2. Packaging are selected appropriate for the preservation of product
freshness and eating characteristics
Conditions
1.
The participants will have to access to:
1. Basic traffic lights
2. Road signs and markers
3. Following Traffic Signs
ASSESSMENT METHOD:
1. Lecture
2. Discussion
3. Demonstration
Learning Experiences
Learning Outcome 1
(LO TITLE)
Obey traffic signs and road markers
LEARNING ACTIVITIES
BREAD AND
PASTRY
PRODUCTION
NCII
SPECIAL INSTRUCTION
Date Developed:
March 30, 2022
Developed by:
RHEA JOY V. RUIZ
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1. Read information sheet 3.1-1
“Traffic Light”
2. Read information sheet 3.1-1
on “Road Signs and
Markings”
3. Demonstrate Task Sheet 3.12 “Driving a Vehicle Following
Traffic Signs and Road
Markers”
1. Answer Self-Check 3.1-1.
“Self- check 3.1-1
Written Test
(Enumeration)
2.Answer Self-Check 3.1-1
“Self- check 3.1-1
Written Test
(Enumeration)
3.Perform Task Sheet 3.1-1
“Driving a Vehicle Following
Traffic Signs and Road Markers”
Information sheet 3.1-1
Obey and Observe Traffic Rules and Regulation
Learning objectives:
Observe traffic signs and road markers
After reading this INFORMATION SHEET, YOU must be able to:
BREAD AND
PASTRY
PRODUCTION
NCII
Date Developed:
March 30, 2022
Developed by:
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1. Identified the traffic signs and road markers in accordance with the
concern traffic authorities.
Introduction
Its emphasizes how to identify the traffic signs and road markers in
accordance with the concern traffic authorities.
OBSERVE TRAFFIC SIGNS AND ROAD MARKERS
A traffic sign is defined as a device mounted on a fixed or portable
support whereby a specific message is conveyed by means of words or
symbols.
The sign is placed or erected for the purpose of regulating, warning,
or guiding vehicular, pedestrian, or bicycle traffic.
The purpose of traffic control devices, as well as the principles for
their use, is to promote highway safety and efficiency by providing for the
orderly movement of all road users on streets and highways throughout the
Nation.
Traffic control devices or their supports shall not bear any advertising
message or any other message that is not related to traffic control.
 Function of signs:
Signs shall be defined by their function as follows:
A. Regulatory signs give notice of traffic laws or regulations.
B. Warning signs give notice of a situation that might not be readily
apparent.
C. Guide or informative signs show route designations, destinations,
directions, distances, services, points of interest, and other geographical,
recreational, or cultural information.
 Principles of traffic signs and markings:
BREAD AND
PASTRY
PRODUCTION
NCII
Date Developed:
March 30, 2022
Developed by:
RHEA JOY V. RUIZ
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Traffic signs and markings are most effective when they satisfy five
basic requirements:
 Fulfill a need;
 Command attention;
 Convey a clear, simple meaning;
 Command respect from road users; and
 Give adequate time for proper response.

Design
Shape, color, Size, composition, lighting or retro-reflection
should command attention and convey a simple meaning.
The sign should have:
A. High visibility by day and night; and
B. High legibility (adequately sized letters or symbols, and a short
legend for quick comprehension by a road user approaching a sign).
 Shapes
Particular shapes, as shown in the Table below, shall be used
exclusively for specific signs or series of signs.
BREAD AND
PASTRY
PRODUCTION
NCII
Date Developed:
March 30, 2022
Developed by:
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RED LIGHT- A motorist must stop before the intersection or crosswalk and
remain stopped until the light changes to green.
YELLOW LIGHT- A motorist should stop before entering the intersection or
crosswalk, unless his/ her vehicle is so close to the intersection that it
cannot be stopped safely.
GREEN LIGHT- A motorist should proceed through the intersection.
What if the light isn’t working?
BREAD AND
PASTRY
PRODUCTION
NCII
Date Developed:
March 30, 2022
Developed by:
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Stop if a signal does not have any of its bulbs working and no one is
directing the traffic. Look left and right. Yield to traffic light coming from left
or right. Be careful and go only when safe.
BREAD AND
PASTRY
PRODUCTION
NCII
Date Developed:
March 30, 2022
Developed by:
RHEA JOY V. RUIZ
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BREAD AND
PASTRY
PRODUCTION
NCII
Date Developed:
March 30, 2022
Developed by:
RHEA JOY V. RUIZ
Document no.
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BREAD AND
PASTRY
PRODUCTION
NCII
Date Developed:
March 30, 2022
Developed by:
RHEA JOY V. RUIZ
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BREAD AND
PASTRY
PRODUCTION
NCII
Date Developed:
March 30, 2022
Developed by:
RHEA JOY V. RUIZ
Document no.
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BREAD AND
PASTRY
PRODUCTION
NCII
Date Developed:
March 30, 2022
Developed by:
RHEA JOY V. RUIZ
Document no.
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BREAD AND
PASTRY
PRODUCTION
NCII
Date Developed:
March 30, 2022
Developed by:
RHEA JOY V. RUIZ
Document no.
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BREAD AND
PASTRY
PRODUCTION
NCII
Date Developed:
March 30, 2022
Developed by:
RHEA JOY V. RUIZ
Document no.
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BREAD AND
PASTRY
PRODUCTION
NCII
Date Developed:
March 30, 2022
Developed by:
RHEA JOY V. RUIZ
Document no.
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BREAD AND
PASTRY
PRODUCTION
NCII
Date Developed:
March 30, 2022
Developed by:
RHEA JOY V. RUIZ
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PAVEMENT MARKINGS
Traffic markings are all lines, patterns, symbols, words, colors, or
other devices, except signs and power-operated traffic control devices, set
into the surface of, applied upon, or attached to the pavement or curbing
and placed for the purpose of regulating, warning, or guiding traffic.
Markings may supplement other traffic control devices or they may be
used alone to convey information that would be difficult to convey using
other devices.
They are specifically used to:
 Marking functions: (continued)
A. Display regulations (no passing zones, curb parking restrictions)
B. Supplement other devices ( STOP lines, symbol arrows)
C. Guide traffic (lane lines, rout number)
D. Warn traffic (SIGNAL AHEAD, rail-highway crossing legend
 Marking Limitations
Markings have several important limitations.
 May be hidden by:
 other vehicles directly over the markings or
 by snow, or
 by dirt.
 May be worn by sand or gravel.
 May not be visible when wet.
 They wear due to traffic and the environment and must be
maintained or replaced.
 Removal of markings from the pavement is a difficult
task.
 Marking Design:
Materials
 All markings that apply at night must be reflectorized.
 Paint, thermoplastic and cold plastic are used for markings
 Materials must provide the color and reflectivity throughout
their useful life.
 Reflectivity in painted markings is achieved by mixing small
glass heads with the paint.
 Raised pavement markers, 10-25 mm high, may be used.
BREAD AND
PASTRY
PRODUCTION
NCII
Date Developed:
March 30, 2022
Developed by:
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 Jiggle bars (raised bars) are usually 75 mm high.
 Marking material used near pedestrian or bicycle activity should
not present hazards of tripping or slipping to pedestrians or
two-wheel vehicles users.
 Color
 White
 Yellow
 Red and
 Blue
 Longitudinal Markings (parallel to the roadway)
 Broken lines
permissive
 Dotted lines
path guidance
 Solid lines
restrictive
 Double lines
maximum restriction
 Width of line
indicates degree of emphasis
 Transverse Markings (Table 16-2)
Stop bars
300 – 6000 mm in width, 1.2 m before crosswalk
lines
Crosswalk lines min. width 1.8 m
Railroad crossing markings X & RR and a pair of transverse lines
Diagonal lines in traffic islands
 Parking space markings
100-150 mm wide
blue and white for disabled places
 ADVANTAGES
Under most highway conditions, markings provide important
information while allowing minimal diversion of attention from the roadway.
Pavement markings can enhance roadway delineation with the
addition of audible and tactile features such as bars, differential surface
profiles, raised pavement markers, or other devices intended to alert the
road user that delineation on the roadway is being traversed.
 Signs and markings must draw the driver’s attention.
 Driver’s attention is directly proportional to:
 The density of traffic
 Vehicle speed
 Complexity of maneuvering areas
 Operating environment (urban & rural)
BREAD AND
PASTRY
PRODUCTION
NCII
Date Developed:
March 30, 2022
Developed by:
RHEA JOY V. RUIZ
Document no.
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Self- check 3.1-1
Written Test
Enumeration:
1-3. Enumerate the 3 traffic signs placed or erected in the highway
to promote safety and efficiency by providing for the orderly
movement of all road users on streets and highways throughout
the Nation.
4-6. Name the 3 color found in the traffic lights.
ANSWER KEY 3.1-1
1.
2.
3.
4.
5.
6.
Warning Signs
Regulatory Signs
Guide or informative Signs
Red
Yellow
Green
BREAD AND
PASTRY
PRODUCTION
NCII
Date Developed:
March 30, 2022
Developed by:
RHEA JOY V. RUIZ
Document no.
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TASK SHEET 3.1-2
Title:
Obey and observe traffic rules and regulation
Performance Objective: Given the 3 traffic signs found or place in the
highways, you should be able to familiarize all the traffic signs to
ensure safety and efficiency by providing for the orderly movement
of all road users on streets and highways throughout the Nation.
Supplies/ Materials: video clip and traffic signs signage’s
Equipment:
LED TV, WIFI connection
Steps/ Procedure:
1. Identify what is the road sign presented?
2. Determine the traffic sign whether it belongs to warning, regulatory
or guide o informative sign.
3. Define the 3 color found in the traffic lights.
ASSESSMENT METHOD:
1. Interview
2. Written examination
3. Direct observation
4. Demonstration
BREAD AND
PASTRY
PRODUCTION
NCII
Date Developed:
March 30, 2022
Developed by:
RHEA JOY V. RUIZ
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Performance Checklist 3.1-1
CRITERIA
Did you……..
1. Identify the 3 color found in the traffic lights.
YES
NO
2. Recognize the 3 different traffic signs.
3. Identify the shape of every traffic signs.
4. Follow all the traffic signs.
5. Found the different color of every traffic signs.
Performance Criteria Checklist 3.1-1
CRITERIA
YES
Did you……..
1. Observe the pedestrian lane.
2. Identify traffic signs in accordance with the
concerned traffic authorities.
3. Recognize the color of the traffic lights and its
corresponding meaning.
4. Identify the traffic rules and regulation in
accordance with the concerned traffic authorities.
BREAD AND
PASTRY
PRODUCTION
NCII
Date Developed:
March 30, 2022
Developed by:
RHEA JOY V. RUIZ
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NO
Reference
References
ALMASRI, DR. YAHYA SARRAJ and ESSAM. n.d. Accessed May 08, 2021.
https://www.google.com/search?q=traffic+signs+and+road+markings+ppt&oq=traff&aqs=c
hrome.0.69i59j69i57j0i433l3j0j0i433j0i131i433j0i433l2.7469j0j15&sourceid=chrome&ie=UT
F-8.
References
n.d. Accessed May 08, 2021. https://fdocuments.net/document/traffic-signs-signals-roadmarkings.html.
BREAD AND
PASTRY
PRODUCTION
NCII
Date Developed:
March 30, 2022
Developed by:
RHEA JOY V. RUIZ
Document no.
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Matalam Polytechnic College Inc.
Matalam, Cotabato
Name: ____________________________
Score: ______
Direction: Identify the pictures below and write the corresponding meaning
of the pictures about traffic road signs and symbol.
1.
_________________________
2.
_________________________
3.
_________________________
BREAD AND
PASTRY
PRODUCTION
NCII
Date Developed:
March 30, 2022
Developed by:
RHEA JOY V. RUIZ
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4.
_________________________
5.
________________________
6.
_______________________
7.
_________________________
8.
________________________
9.
________________________
BREAD AND
PASTRY
PRODUCTION
NCII
Date Developed:
March 30, 2022
Developed by:
RHEA JOY V. RUIZ
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10.
_______________________
11.
_______________________
12.
_______________________
13.
_________________________________
14.
___________________________
15.
_____________________________
BREAD AND
PASTRY
PRODUCTION
NCII
Date Developed:
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16.
___________________________
17.
___________________________
18.
__________________________
19.
_________________________
20.
________________________
21.
_______________________
22.
________________________
BREAD AND
PASTRY
PRODUCTION
NCII
Date Developed:
March 30, 2022
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23.
________________________
24.
________________________
25.
________________________
BREAD AND
PASTRY
PRODUCTION
NCII
Date Developed:
March 30, 2022
Developed by:
RHEA JOY V. RUIZ
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