COMPETENCY-BASED
CURRICULUM
TESDA-OP CO-01-F11
(Rev.No.00-03/08/17)
Sector:
TOURISM
Qualification:
BREAD AND PASTRY PRODUCTION NC II
(FLEXIBLE LEARNING DELIVERY)
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
Cotabato City
TESDA-OP CO-01-F11
(Rev.No.00-03/08/17)
COMPETENCY-BASED CURRICULUM
A.
Course Design
Course Title:
Nominal Duration:
BREAD AND PASTRY PRODUCTION NC II
141 Hours
18 hrs (Basic)
18 Hrs (Common)
105 Hrs (Core)
Qualification Level: NCII
COURSE DESCRIPTION
:
The BREAD AND PASTRY PRODUCTION NC II Qualification consists of competencies that person must
achieve to be able to clean equipment , tools and utensils and prepare, portion and plate pastries, breads and other
dessert items to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury lines/cruises and other related
operations.
TRAINEE ENTRY REQUIREMENTS:
trainees or students who wish to enter training leading to these qualifications should possess the following
requirements:






can communicate in basic English either oral and written;
at least high school graduate;
physically and mentally fit;
with good moral character; and
can perform basic mathematical computation
With pleasing personality
COURSE STRUCTURE
BASIC COMPETENCIES
(18 hours)
UNIT OF COMPETENCY
1.
Participate in
workplace
communication
MODULE TITLE
1.1
Participating in
workplace
communication
LEARNING OUTCOMES
1.1.1
1.1.2
1.1.3
1.1.4
2.
Work in a team
environment
2.1
Working in a team
environment
2.1.1
2.1.2
2.1.3
Obtain and convey workplace
information
Speak English at a basic
operational level
Participate in workplace
meeting and discussion
Complete relevant work related
documents
Describe team role and scope
Identify team role and
responsibility within team
Work as a team member
NOMINAL
DURATION
4 hours
4 hours
UNIT OF COMPETENCY
MODULE TITLE
LEARNING OUTCOMES
2.1.4
2.1.5
3.
Practice career
professionalism
3.1
Practicing career
professionalism
3.1.1
3.1.2
3.1.3
4.
Practice
occupational health
and safety
4.1
Practicing
4.1.1
occupational health 4.1.2
and safety
4.1.3
4.1.4
Work effectively with colleagues
Work in socially diverse
environment
Integrate personal objectives
with organizational goals.
Set and meet work priorities.
Maintain professional growth
and development
Identify hazard and risks
Evaluate hazard and risk
Control hazards and risks
Maintain occupational health
and safety awareness
NOMINAL
DURATION
5 hours
5 hours
COMMON COMPETENCIES
(18 hours)
UNIT OF COMPETENCY
MODULE TITLE
1.
Develop and update
industry knowledge
1.1
2.
Observe workplace
hygiene procedures
2.1
3.
Perform computer
operations
3.1
Developing and
update industry
knowledge
Observing
workplace hygiene
procedures
Performing
computer
operations
LEARNING OUTCOMES
1.1.1
1.1.2
Seek information on the industry
Update industry knowledge
2.1.1
2.1.2
Follow hygiene procedures
Identify and prevent hygiene
risks
Plan and prepare for task to be
undertaken
Input data into computer
Access information using
computer system
Produce/output data using
computer system
Maintain computer equipment
and systems
Follow workplace procedures for
health, safety and security
practices
Deal with emergency situations
Maintain safe personal
presentation standards
Greet customer
Identify needs of customers
Deliver service to customer
Handle queries through use of
common business tools and
technology
Handle customer
complaints/conflict, evaluation
and recommendations
3.1.1
3.1.2
3.1.3
3.1.4
3.1.5
4.
Perform workplace
and safety practices
4.1
Performing
workplace and
safety practices
4.1.1
4.1.2
4.1.3
5.
Provide effective
customer service
5.1
Providing effective
customer service
5.1.1
5.1.2
5.1.3
5.1.4
5.1.5
NOMINAL
DURATION
2 hours
4 hours
4 hours
4 hours
4 hours
CORE COMPETENCIES
105 hrs.





UNIT OF
COMPETENCY
Prepare and
produce
bakery
products
MODULE TITLE

Prepare and
produce
pastry
products

Prepare and
present
gateaux,
tortes and
cakes

Prepare and
serve other
types of
desserts


Prepare and
display petits
fours
Preparing and
producing bakery
products
Preparing and
producing pastry
products
Preparing and
presenting gateaux,
tortes and cakes
Preparing and
serving other types
of desserts
Preparing and
displaying petits
four
LEARNING OUTCOMES
NOMINAL
DURATION


Prepare bakery products
Decorate and present bakery products
Store bakery products
25 hours


Prepare pastry products
Decorate and present pastry products
Store pastry products
25 hours



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Prepare sponge and cakes
Prepare and use fillings
Decorate cakes
Present cakes
Store cakes
25 hours


Prepare other types of desserts
Plan, prepare and conduct a dessert trolley
presentation
Store and package desserts
10 hours
Prepare iced petits fours
Prepare fresh petits fours
Prepare marzipan petits fours
Prepare caramelized petits fours
Display petits fours
Store petits fours
20 hours
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
ASSESSMENT METHOD: (VIRTUAL AND FACE TO FACE)
•
•
•
•
•
•
Online Written exam
Online Oral examination
Online and F2F Demonstration
Online Observation
Online Reporting
Portfolio
INSTITUTIONAL ASSESSMENT
Institutional assessment is undertaken by trainees to determine their achievement of units of competency. A certificate
of achievement is issued for each unit of competency.
SECTION 4 NATIONAL ASSESSMENT AND CERTIFICATION ARRANGEMENTS
4.1 To attain the National Qualification of BREAD AND PASTRY PRODUCTION NC II, the
candidate must demonstrate competence in all the units of competency listed in Section
1. Successful candidates shall be awarded a National Certificate signed by the TESDA
Director General.
4.2 The qualification of Bread and Pastry Production NC II may be attained
through:
4.2.1 Demonstration of competence through project-type assessment
covering all required units of the qualification.
4.2.2 Accumulation of Certificates of Competency (COC) in all the following groups
or clusters of core units of the Qualification.
4.2.2.1 Bread Making
4.2.2.1.1 Prepare and produce bakery products
4.2.2.1.2 Present desserts
4.2.2.2 Pastry Making
4.2.2.2.1 Prepare and produce pastry products
4.2.2.2.2 Present desserts
4.2.2.3 Cake Making
4.2.2.3.1 Prepare and present gateaux, tortes and cakes
4.2.2.3.2 Present desserts
4.2.2.4 Petits fours Making
4.2.2.4.1 Prepare and display petits fours
4.2.2.4.2 Present desserts
Successful candidates shall be awarded Certificates of Competency
(COC).
Upon accumulation and submission of all the above COCs acquired for the
relevant units of competency comprising this qualification, an individual
shall be issued the corresponding National Certificate.
4.3 Assessment shall focus on the core units of competency. The basic and common
units shall be integrated or assessed concurrently with the core units.
4.4 The following are qualified to apply for assessment and certification:
4.4.1 Graduates
4.4.2
of formal, non-formal and
informal
enterprise- based training programs
Experienced workers (wage employed or self employed)
including
4.5 The guidelines on assessment and certification are discussed in detail in the
"Procedures Manual on Assessment and Certification" and "Guidelines on the
Implementation of the Philippine TVET Qualification and Certification System
(PTQCS)".
COURSE DELIVERY
FLEXIBLE LEARNING DELIVERY
BLENDED LEARNING
Blended Learning is a strategic and systematic approach to combining the times and modes of learning,
integrating the best aspects of face-to-face and online. The formal education program in which a
learner/student learns at least in part through the online delivery of content and instruction, with some
element of student control over time.
Place, path and pace at least in part at supervised brick-and-mortar location. Blended learning includes an
intentional shift to online instructional delivery for a portion of the course to boost learning.
•
•
•
•
•
•
•
Online Lecture
Online Group Discussion- Synchronous (Online – Trainer Facilitated)
Individual Work (Reading, Viewing of Video Presentation, Assignment, Modular) Asynchronous
Simulation (Combination of Online and F2F)
Individual Work/ Group Work (Online) (Audio and Video Conferencing and Recording)
Online Brainstorming
Collaborations with Industry Experts
TRAINING DELIVERY
The delivery of training should adhere to the design of the curriculum. Delivery should be guided by the 10 basic
principles of competency-based TVET.
 The training is based on curriculum developed from the competency standards;
 Learning is modular in its structure;
 Training delivery is individualized and self-paced;
 Training is based on work that must be performed;
 Training materials are directly related to the competency standards and the curriculum modules;
 Assessment is based in the collection of evidence of the performance of work to the industry required
standard;
 Training is based both on and off-the-job components;
 Allows for recognition of prior learning (RPL) or current competencies;
 Training allows for multiple entry and exit; and
 Approved training programs are Nationally Accredited
The competency-based TVET system recognizes various types of delivery modes, both on and off-the-job as long as the
learning is driven by the competency standards specified by the industry. The following training modalities may be
adopted when designing training programs:
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The dualized mode of training delivery is preferred and recommended. Thus programs would contain both inschool and in-industry training or fieldwork components. Details can be referred to the Dual Training System
(DTS) Implementing Rules and Regulations.
Modular/self-paced learning is a competency-based training modality wherein the trainee is allowed to
progress at his own pace. The trainer just facilitates the training delivery.
Peer teaching/mentoring is a training modality wherein fast learners are given the opportunity to assist the
slow learners.
Supervised industry training or on-the-job training is an approach in training designed to enhance the
knowledge and skills of the trainee through actual experience in the workplace to acquire specific
competencies prescribed in the training regulations.
Distance learning is a formal education process in which majority of the instruction occurs when the students
and instructor are not in the same place. Distance learning may employ correspondence study, audio, video or
computer technologies.
RESOURCES:
List Recommended list of tools, equipment and materials for the training of 25 trainees for Bread and
Pastry Production NC lI.
TOOLS
QTY
12
EQUIPMENT
QTY
MATERIALS
QTY
Measuring cup, solid
6
Commercial Mixers with
complete attachments
Cake flour
12
Measuring cup, liquid
(250 & 500 ml)
1
Mechanical Dough roller
Bread Flour
25
Measuring spoon
1
Decker oven
All-purpose
3
Cake turn table
1
Compressor
Sugar
20
Decorating tips
1
Dough cutter
Yeast
6
Rolling pins
Butter
6
Pie pan sizes 6, 8, 10
Margarine
6
Sheet pans
Butter (French bread)
6
Pie cutter
Cooking oil
6
Rubber scrapper
Lard
6
Palette knife
All-purpose cream
6
Cake stand with tier
Whipping cream
6
Cake pillars
Confectioner sugar
6
Sauce pan, s/s
Knox gelatin
6
Ladles s/s
Flaked almonds
6
Knives s/s with plastic
handle
Chocolate chips
6
Chopping board, color
coded
Chocolate, shredded
6
Scale 2, 10 kgs
Cherries with stem
6
Grater
Cherries
6
Wooden spoons
Food colors
6
Beaters
Tropical fruits
12
sets
6
Mixing bowl ( 6 pcs per
set)
4
Gas range
Whole wheat, rye, multi
grain
Wire whisk
1
Upright freezer
Cream cheese
EQUIPMENT
MATERIALS
TOOLS
QTY
QTY
6
Muffin pan, small
6
Muffin pan, medium
Tulip paste
6
Muffin pan, big
Sugar lace
6
Loaf pan, small
Pineapple juice
6
Loaf pan, medium
Contreau
6
Loaf pan, big
4
Rectangular pan 1x8x8
6
Round pan 6,8, 10,
12, 14, 16
Wilton decorating
magazine, video
6
Pie pan
Good Housekeeping Baking
Book
6
Flour sifter
6
Strainer
3
Double boiler
Piping bags
Coupler
1
QTY
Refrigerator
Paper cups
TRAINING MATERIALS:
TRAINING FACILITIES BREAD
AND PASTRY PRODUCTIONNC II
Based on a class intake of 25 students/trainees.
Space Requirement
Size in Meters
Area in Sq.
Meters
Total Area in Sq.
Meters
Lecture/Demo Area
8x5m
40 sq. m.
40 sq. m.
Student/trainee working space
1x1m
1 sq. m.
25 sq. m.
Laboratory
8 x 5 sq. m.
40 sq. m.
40 sq. m.
Learning Resource Center
3 x 5 sq. m.
15 sq. m.
15 sq. m.
Facilities/Equipment/Cir culation
Area
Total Workshop Area :
36 sq. m.
156 sq. m.
TRAINER’S QUALIFICATIONS FOR TOURISM SECTOR (HOTEL AND RESTAURANT)
BREAD AND PASTRY PRODUCTIONNC ll
TRAINER’S QUALIFICATIONS


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
Must have completed a Trainers Training Methodology Course (TM II) or its equivalent
Must have at least 2 years industry experience
Must be a holder of a Bread and Pastry Production NC level II or equivalent
Must be of good moral character
With pleasing personality
Must have attended relevant Bread and Pastry Production trainings and seminars (for patisserie trainers)
or equivalent
Proficient in bakery/pastry productions (for Bread and Pastry Production trainers)
B. MODULES OF INSTRUCTION
BASIC COMPETENCIES
UNIT OF COMPETENCY :
MODULES TITLE:
MODULE DESCRIPTOR:
PARTICIPATE IN WORKPLACE COMMUNICATION
PARTICIPATING IN WORKPLACE COMMUNICATION
This unit covers the knowledge, skills and attitudes required to gather,
interpret and convey information in response to workplace requirement
NOMINAL DURATION:
5 HOURS
Summary of Learning Outcomes:
LO1.
Obtain and convey workplace information
LO2.
Participate in workplace meetings and discussions
LO3.
Complete relevant work related documents
Details of Learning Outcomes:
LO1. Obtain and convey workplace information
Assessment Criteria
Contents
1.1 Specific and
relevant
information is accessed
from
appropriate
sources
1.2 Effective questioning ,
active listening and
speaking skills are used
to gather and convey
information
1.3 Appropriate medium is
used
to
transfer
information and ideas
1.4 Appropriate non- verbal
communication is used
1.5 Appropriate lines of
communication
with
supervisors
and
colleagues are identified
and followed
1.6 Defined
workplace
procedures
for
the
location and storage of
information are used
1.7 Personal interaction is
carried out clearly and
concisely
Conditions
 Effective
communication
 Different modes of
communication
 Written
communication
 Organizational
policies
 Communication
procedures
and
systems
 Technology
relevant to the
enterprise and the
individual’s work
responsibilities




Fax
machine
Telephone
Writing
materials
Internet
LO2. Participate in workplace meetings and discussions
Assessment Criteria
Contents
Conditions
2.1
Team meetings
are attended on time
2.2
Own opinions are
clearly expressed and
those of others are listened
to without interruption
2.3
Meeting
inputs
are consistent with the
meeting purpose and
established protocols
 Effective
communication
 Different modes of
communication
 Written
communication
 Organizational
policies




Fax
machine
Telephone
Writing
materials
Internet
Methodologies


Online
Group
discussion
Online
Interaction



Methodologies


Online
Group
discussion
Online
Interaction



Assessment
Methods
Online
Demonstration
Online
Observation
Online
Interviews/
questioning
Assessment
Methods
Online
Demonstration
Online
Observation
Online
Interviews/
questioning
2.4
Workplace
interactions
are
conducted in a courteous
manner
2.5
Questions about
simple routine workplace
procedures and maters
concerning
working
conditions of employment
are asked and responded
to
2.6
Meetings
outcomes are interpreted
and implemented
 Communication
procedures
and
systems
 Technology relevant
to the enterprise and
the
individual’s
work
responsibilities
LO3. Complete relevant work related document
Assessment
Contents
Criteria
3.1 Range of forms  Effective
relating to conditions
communication
of employment are  Different modes of
completed accurately
communication
and legibly
 Written
3.2 Workplace data is
communication
recorded on standard  Organizational
workplace forms and
policies
documents
 Communication
3.3 Basic mathematical
procedures
and
processes are used
systems
for
routine  Technology relevant
calculations
to the enterprise and
3.4 Errors in recording
the individual’s work
information
on
responsibilities
forms/
documents
are identified and
properly acted upon
3.5 Reporting
requirements
to
supervisor
are
completed according
to
organizational
guidelines
Conditions




Fax
machine
Telephone
Writing
materials
Internet
Methodologies


Online
Group
discussion
Online
Interaction



Assessment
Methods
Online
Demonstration
Online
Observation
Online
Interviews/
questioning
BASIC COMPETENCIES :
UNIT OF COMPETENCY : WORK IN TEAM ENVIRONMENT
MODULES TITLE:
WORKING IN TEAM ENVIRONMENT
MODULE DESCRIPTOR: This unit covers the skills, knowledge and attitudes to identify role and responsibility
as a member of a team.
NOMINAL DURATION: 4 HOURS
Summary of Learning Outcomes:
LO1. Describe team role and scope
LO2. Identify own role and responsibility within team
LO3. Work as a team member
Details of Learning Outcomes:
LO1. Describe team role and scope
Assessment Criteria
Contents

1.1.
The role and objective
of the team is identified from
available
sources
of
information
1.2.
Team
parameters,
reporting relationships and
responsibilities are identified
from team discussions and
appropriate external sources



Communication
process
Team structure
Team roles
Group planning
and
decision
making
Conditions
The
following
resources MUST
be provided:
 Access
to
relevant
workplace or
appropriately
simulated
environment
where
assessment
can take place
 Materials
relevant
to
the proposed
activity
or
tasks
LO2. Identify own role and responsibility within team
Assessment Criteria
Contents
Conditions
2.1.
Individual role and
responsibilities within the
team environment are
identified
2.2.
Roles
and
responsibility of other team
members are identified and
recognized
2.3.
Reporting
relationships within team
and external to team are
identified




Communication
process
Team structure
Team roles
Group planning
and
decision
making

LO3. Work as a team member
Assessment Criteria
Contents
3.1.
Effective
and
appropriate
forms
of
communications used and
interactions
undertaken
with team members who
contribute to known team
activities and objectives
3.2.
Effective
and
appropriate contributions
made to complement team




Communication
process
Team structure
Team roles
Group planning
and
decision
making
The
following
resources MUST be
provided:
 Access
to
relevant
workplace or
appropriately
simulated
environment
where
assessment can
take place
 Materials
relevant to the
proposed
activity or tasks
Conditions
The
following
resources MUST be
provided:
 Access
to
relevant
workplace or
appropriately
simulated
environment
Methodologies
•
•
Online
Discussion
Online
Interaction



Methodologies
•
•
Online
Discussion
Online
Interaction
Methodologies
•
•
Online
Discussion
Online
Interaction
Assessment
Methods
Online
Demonstration
Online
Observation
Online
Interviews/
questioning
Assessment
Methods
 Online
Demonstration
 Online
Observation
 Online
Interviews/
questioning
Assessment
Methods
 Online
Demonstration
 Online
Observation
 Online
Interviews/
questioning
activities and objectives,
based on individual skills
and competencies and
workplace context
3.3.
Observed protocols
in reporting using standard
operating procedures
3.4.
Contribute to the
development of team work
plans
based
on
an
understanding of team’s
role and objectives and
individual competencies of
the members.
BASIC COMPETENCIES :
UNIT OF COMPETENCY :
MODULES TITLE:
MODULE DESCRIPTOR:

where
assessment can
take place
Materials
relevant to the
proposed
activity or tasks
PRACTICE CAREER PROFESSIONALISM
PRACTICING CAREER PROFESSIONALISM
This unit covers the knowledge, skills and attitudes in promoting career
growth and advancement.
4 HOURS
NOMINAL DURATION:
Summary of Learning Outcomes:
LO1. Integrate personal objectives with organizational goals
LO2. Set and meet work priorities
LO3. Maintain professional growth and development
Details of Learning Outcomes:
LO1. Integrate personal objectives with organizational goals
Assessment
Contents
Conditions
Criteria
1.1 Personal growth  Work values and The
following
and work plans are
ethics (Code of resources MUST be
pursued
towards
Conduct, Code of provided:
improving
the
Ethics, etc.)
 Workplace
or
qualifications set for  Company policies
assessment
the profession
location
 Company
1.2
Intraand

Case
operations,
interpersonal
studies/scenarios
procedures and
relationships is are
standards
maintained in the  Fundamental
course of managing
rights at work
oneself
based
on
including gender
performance
sensitivity
evaluation
 Personal hygiene
1.3 Commitment to the
practices
organization and its
goal is demonstrated in
the performance of
duties
Methodologies
•
•
Online
Discussion
Online
Interaction
Assessment
Methods
 Online
Demonstration
 Online
Observation
 Online
Interviews/
questioning
LO2. Set and meet work priorities
Assessment
Contents
Criteria
2.1.
Competing  Work values and
demands
are
ethics (Code of
prioritized to achieve
Conduct, Code of
personal, team and
Ethics, etc.)
organizational goals  Company
and objectives.
policies
2.2 Resources are  Company
utilized efficiently and
operations,
effectively to manage
procedures and
work priorities and
standards
commitments
 Fundamental
2.3. Practices along
rights at work
economic use and
including
maintenance
of
gender
equipment
and
sensitivity
facilities are followed  Personal
as per established
hygiene
procedures
practices
Conditions
The
following
resources MUST be
provided:
 Workplace
or
assessment
location
 Case
studies/scenarios
LO3. Maintain professional growth and development
Assessment
Contents
Conditions
Criteria
3.1 Trainings and  Work
following
values The
career opportunities
and ethics (Code resources MUST be
are identified and
of
Conduct, provided:
availed of based on job
Code of Ethics,  Workplace
or
requirements
etc.)
assessment
3.2 Recognitions are  Company
location
sought/received and
 Case
policies
demonstrated as proof  Company
studies/scenarios
of career advancement
operations,
3.3 Licenses and/or
procedures and
certifications
standards
relevant to job and  Fundamental
career are obtained
rights at work
and renewed
including
gender
sensitivity
 Personal
hygiene
practices
Methodologies
•
•
Online
Discussion
Online
Interaction
Methodologies
•
•
Online
Discussion
Online
Interaction
Assessment
Methods
 Online
Demonstration
 Online
Observation
 Online
Interviews/
questioning
Assessment
Methods
 Online
Demonstration
 Online
Observation
 Online
Interviews/
questioning
BASIC COMPETENCIES :
UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
MODULES TITLE:
PRACTICING OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
MODULE DESCRIPTOR: This unit covers the outcomes required to comply with regulatory and organizational
requirements for occupational health and safety.
NOMINAL DURATION: 5 HOURS
Summary of Learning Outcomes:
LO1. Identify hazards and risks
LO2. Evaluate hazards and risks
LO3. Control hazards and risks
LO4. Maintain OHS awareness
Details of Learning Outcomes:
LO1. Identify hazards and risks
Assessment Criteria
Contents
1.1
Safety
regulations
and
workplace safety and
hazard control practices
and
procedures
are
clarified and explained
based on organization
procedures
1.2 Hazards/risks in the
workplace
and
their
corresponding indicators
are identified to minimize
or eliminate risk to coworkers, workplace and
environment
in
accordance
with
organization procedures
1.3
Contingency
measures
during
workplace accidents, fire
and other emergencies are
recognized and established
in
accordance
with
organization procedures
 OHS procedures
and practices and
regulations
 PPE types and
uses
 Personal hygiene
practice
 Hazards/risks
identification and
control
 Threshold Limit
Value –TLV
 OHS indication
 Organization
safety and health
protocol
 Safety
consciousness
 Health
consciousness
LO2. Evaluate hazards and risks
Assessment
Contents
Criteria
2.1
Terms
of  OHS
procedures
maximum
tolerable
and practices and
limits
which
when
regulations
exceeded will result in  PPE types and uses
harm or damage are  Personal hygiene
identified
based
on
practice
threshold limit values  Hazards/risks
(TLV)
identification and
2.2
Effects of the
control
hazards are determined
 Threshold
Limit
2.3
OHS
issues
Value –TLV
and/or concerns and  OHS indication
identified safety hazards  Organization
are
reported
to
safety and health
designated personnel in
protocol
accordance
with  Safety
workplace requirements
consciousness
and relevant workplace  Health
OHS legislation
consciousness
LO3. Control hazards and risks
Conditions





The following
resources
must
be
provided:
Workplace or
assessment
location
OHS personal
records
PPE
Health records
Conditions





Methodologies
The
following
resources
must
be
provided:
Workplace
or
assessment
location
OHS
personal
records
PPE
Health
records
•
•
•
Online
Discussion
Online Plant
tour
Online
Symposium
Methodologies
•
•
•
Online
Discussion
Online Plant
tour
Online
Symposium
Assessment
Methods
 Online
Observation
 Online
Interview
Assessment
Methods
 Online
Observation
 Online
Interview
Assessment Criteria
3.1 Occupational Health
and
Safety
(OHS)
procedures for controlling
hazards/risks
in
workplace are consistently
followed
3.2
Procedures
for
dealing with workplace
accidents,
fire
and
emergencies are followed
in
accordance
with
organization OHS policies
3.3
Personal
protective
equipment
(PPE) is correctly used in
accordance
with
organization
OHS
procedures and practices
3.4 Appropriate assistance
is provided in the event of a
workplace emergency in
accordance
with
established organization
protocol
Contents
Conditions
 OHS procedures
and practices and
regulations
 PPE types and
uses
 Personal hygiene
practice
 Hazards/risks
identification
and control
 Threshold Limit
Value –TLV
 OHS indication
 Organization
safety and health
protocol
 Safety
consciousness
 Health
consciousness
LO4. Maintain OHS awareness
Assessment
Contents
Criteria
 OHS
procedures
4.1
Emergencyand practices and
related drills and
regulations
trainings
are  PPE types and uses
participated in as per  Personal hygiene
established
practice
organization
 Hazards/risks
guidelines
and
identification and
procedures
control
4.2
OHS personal  Threshold
Limit
records are completed
Value –TLV
and
updated
in  OHS indication
accordance
with  Organization
workplace
safety and health
requirements
protocol
 Safety
consciousness
 Health
consciousness




The
following
resources
must
be
provided:
Workplace
or
assessment
location
OHS
personal
records
PPE
Health
records
Conditions




The following
resources
must
be
provided:
Workplace or
assessment
location
OHS personal
records
PPE
Health
records
Methodologies
•
•
•
Online
Discussion
Online Plant
tour
Online
Symposium
Methodologies
•
•
•
Online
Discussion
Online Plant
tour
Online
Symposium
Assessment
Methods
 Online
Observation
 Online
Interview
Assessment
Methods
 Online
Observation
 Online
Interview
COMMON COMPETENCY
UNIT OF COMPETENCY
MODULES TITLE
:
:
MODULE DESCRIPTOR
:
NOMINAL DURATION
QUALIFICATION LEVEL
:
:
PERFORM WORKPLACE AND SAFETY PRACTICES
PERFORMING WORKPLACE AND SAFETY
PRACTICES
This unit of competency deals with the knowledge, skills
and attitudes in following health, safety and security practices. It
includes dealing with emergency situations and maintaining safe
personal presentation standards.
3 Hours.
NC II
Summary of Learning Outcomes:
Upon completion of this module the students/ trainees will be able to:
LO1. Follow workplace procedures for health, safety and security practices
LO2. Deal with emergency situations
LO3. Maintain safe personal presentation standards
Details of Learning Outcomes:
LO1. Follow workplace procedures for health, safety and security practices
Assessment
Contents
Conditions
Methodologies
Criteria
Communication
 Online Lecture
 Procedures
1. Correct health,
Interactive
Manual
on  Online
safety and
Demonstration
communication with
safety,
security
 Online Roleothers
security,
procedures are
play
 Interpersonal skills
health
and
followed in line

Online
emergency

Good
working
with legislation,
Simulation
 Availability of
attitude
regulations and
2.
3.
enterprise
procedures
Breaches of
health, safety and
security
procedures are
identified and
reported in line
with enterprise
procedure
Suspicious
behavior or
unusual
occurrence are
reported in line
with enterprise
procedure










Ability to work
quietly; with
cooperation;
patience,
carefulness,
cleanliness and
aesthetic values
Ability to focus on
task at hand
Systems, Processes
and Operations
Workplace health,
safety and security
procedures
Emergency
procedures
Personal
presentation
Safety Practices
Proper disposal of
garbage
Practice safety
measures
5S Implementation
Child sexual
exploitation
Identify child sexual
exploitation
tools,
equipment,
supplies and
materials
Assessment
Methods
 Online
Demonstration
 Online
Interviews/
Questioning
 Online Written
Examination

Behaviors that may
be exhibited by sex
tourist
 Reporting
mechanism
 Preventive
measures
of
exploitation
5. Child protection
duties relevant to
tourism industry
 Rules, regulations,
policies and laws
LO2. Deal with emergency situations
Assessment Criteria
Contents
1.
2.
3.
Issue of sexual
exploitation of
children is
identified
National,
regional and
international
actions are
described to
prevent the
sexual
exploitation of
children
Actions that can
be taken in the
workplace are
described to
protect children
from sexual
exploitation
Communication
Interactive
communication with
others
 Interpersonal skills
 Good working
attitude
 Ability to work
quietly; with
cooperation;
patience,
carefulness,
cleanliness and
aesthetic values
 Ability to focus on
task at hand
Systems, Processes
and Operations
 Workplace health,
safety and security
procedures
 Emergency
procedures
Personal
presentation

Safety Practices
 Proper disposal of
garbage
 Practice safety
measures
 5S Implementation
 Child sexual
exploitation
 Identify child sexual
exploitation
 Behaviors that may
be exhibited by sex
tourist
 Reporting
mechanism
Conditions


Procedures
Manual
on
safety,
security,
health
and
emergency
Availability of
tools,
equipment,
supplies and
materials
Methodologies




Online Lecture
Online
Demonstration
Online Roleplay
Online
Simulation
Assessment
Methods
 Online
Demonstration
 Online
Interviews/
Questioning
 Online Written
Examination

Preventive
measures
of
exploitation
5. Child protection
duties relevant to
tourism industry
 Rules, regulations,
policies and laws
LO3. Maintain safe personal presentation standards
Assessment
Contents
Conditions
Criteria
1. Areas and people Communication
 Procedures
who require
Interactive
Manual
on
observation and
communication with
safety,
monitoring is
others
security,
prepared
 Interpersonal skills
health
and
2. Observation and
emergency
 Good working
monitoring
attitude
 Availability of
activities are
tools,
 Ability to work
implemented
equipment,
quietly; with
3. Apprehension of
supplies and
cooperation;
offenders are
materials
patience,
determined
carefulness,
4. Offenders are
cleanliness and
arrested
aesthetic values
according to
 Ability to focus on
enterprise
task at hand
procedures
Systems, Processes
5. Administrative
and Operations
responsibilities
 Workplace health,
are fulfilled
safety and security
procedures
 Emergency
procedures
Personal
presentation

Safety Practices
 Proper disposal of
garbage
 Practice safety
measures
 5S Implementation
 Child sexual
exploitation
 Identify child sexual
exploitation
 Behaviors that may
be exhibited by sex
tourist
 Reporting
mechanism
Methodologies




Online Lecture
Online
Demonstration
Online Roleplay
Online
Simulation
Assessment
Methods
 Online
Demonstration
 Online
Interviews/
Questioning
 Online Written
Examination

Preventive
measures
of
exploitation
5. Child protection
duties relevant to
tourism industry
 Rules, regulations,
policies and laws
COMMON COMPETENCY
UNIT OF COMPETENCY
MODULES TITLE
MODULE DESCRIPTOR
:
:
:
NOMINAL DURATION
QUALIFICATION LEVEL
:
:
PROVIDE EFFECTIVE CUSTOMER SERVICE
PROVIDING EFFECTIVE CUSTOMER SERVICE
This unit of competency deals with the knowledge, skills and attitudes
in providing effective customer service. It includes greeting customer,
identifying customer needs, delivering service to customer, handling
queries through use of common business tools and technology and
handling complaints, evaluation and recommendation.
3 Hours.
NC II
Summary of Learning Outcomes:
Upon completion of this module the students/ trainees will be able to:
LO1. Greet customers
LO2. Identify needs of customers
LO3. Deliver service to customer
LO4. Handle queries through use of common business tools and technology
LO5. Handle complaints/conflict situations, evaluation and recommendations
Details of Learning Outcomes:
LO1. Greet customers
Assessment Criteria
1. Guests are greeted in
2.
3.
4.
line with enterprise
procedure
Verbal and nonverbal
communications
are appropriate to
the given situation
Non verbal
communication
of customer is
observed
responding to
customer
Sensitivity to cultural
and social
differences is
demonstrated
Contents
Communication
 Interactive
communication
with others
 Interpersonal
skills/
social
graces
with
sincerity
Safety Practices
 Safe
work
practices
 Personal hygiene
Attitude
 Attentive, patient
and cordial
 Eye-to-eye
contact
 Maintain
teamwork and
cooperation
Theory
 Selling/upselling
techniques
Conditions
May include:

Availability
of
telephone,
fax
machine,
internet,
etc.


Availability
of data on
projects and
services;
tariff and
rates,
promotional
activities in
place etc.
Availability
of office
supplies
Methodologies




Online Lecture
Online
Demonstration
Online Roleplay
Online
Simulation
Assessment
Methods
 Online
Demonstration
 Online
Interviews/
Questioning
 Online Written
Examination




Interview
techniques
Conflict
resolution
Communication
process
Communication
barriers
LO2. Identify needs of customers
1.
2.
3.
4.
Assessment
Criteria
Appropriate
interpersonal
skills are used to
ensure that
customer needs
are accurately
identified
Customer needs
are assessed for
urgency so that
priority for service
delivery can be
identified
Customers are
provided with
information
Personal
limitation in
addressing
customer and
colleague needs is
identified and
where
appropriate,
assistance is
sought from
supervisor
Contents
Communication
 Interactive
communication
with others
 Interpersonal
skills/
social
graces
with
sincerity
Safety Practices
 Safe
work
practices
 Personal hygiene
Attitude
 Attentive, patient
and cordial
 Eye-to-eye
contact
 Maintain
teamwork
and
cooperation
Theory
 Selling/upselling
techniques
 Interview
techniques
 Conflict
resolution
 Communication
process
Conditions
May include:

Availability of
telephone, fax
machine,
internet, etc.


Availability of
data on
projects and
services; tariff
and rates,
promotional
activities in
place etc.
Availability of
office supplies
Methodologies




Online Lecture
Online
Demonstration
Online Roleplay
Online
Simulation
Assessment
Methods
 Online
Demonstration
 Online
Interviews/
Questioning
 Online Written
Examination

Communication
barriers
LO3. Deliver service to customer
Assessment
Contents
Criteria
1. Customer needs Communication
are promptly
 Interactive
attended to in
communication
line with
with others
enterprise
 Interpersonal
procedure
skills/
social
2. Appropriate
graces
with
rapport is
sincerity
maintained
Safety Practices
with customer
 Safe
work
to enable high
practices
quality service
 Personal hygiene
delivery
Attitude
3. Opportunity to
 Attentive, patient
enhance the
and cordial
quality of
 Eye-to-eye contact
service and
 Maintain
products are
teamwork
and
taken wherever
cooperation
possible
Theory
 Selling/upselling
techniques
 Interview
techniques
 Conflict resolution
 Communication
process
 Communication
barriers
Conditions
May include:

Availability of
telephone, fax
machine,
internet, etc.


Availability of
data on projects
and services;
tariff and rates,
promotional
activities in
place etc.
Availability of
office supplies
Methodologies




Online Lecture
Online
Demonstration
Online Roleplay
Online
Simulation
LO4. Handle queries through use of common business tools and technology
Assessment
Contents
Conditions
Methodologies
Criteria
1. Common
Communication
May include:
 Online Lecture
 Online
business tools
 Interactive

Availability of
Demonstration
and technology
communication
telephone, fax

Online Roleare used
with others
machine,
play
efficiently to
internet, etc.
 Interpersonal

Online
determine
skills/
social

Availability of
Simulation
customer
graces
with
data on projects
requirements
sincerity
and services;
2. Queries/
Safety Practices
tariff and rates,
information are
 Safe
work
promotional
recorded in line
practices
activities in
with enterprise
 Personal hygiene
place etc.
procedure
Attitude

Availability of
3. Queries are
 Attentive, patient
office supplies
acted upon
and cordial
promptly and
 Eye-to-eye contact
correctly in line
 Maintain
with enterprise
teamwork
and
procedure
cooperation
Assessment
Methods
 Online
Demonstration
 Online
Interviews/
Questioning
 Online Written
Examination
Assessment
Methods
 Online
Demonstration
 Online
Interviews/
Questioning
 Online Written
Examination
Theory
 Selling/upselling
techniques
 Interview
techniques
 Conflict resolution
 Communication
process
 Communication
barriers
LO5. Handle complaints/conflict situations, evaluation and recommendations
Assessment
Contents
Conditions
Methodologies
Criteria
1. Guests are greeted
Communication
May include:
 Online Lecture
 Online
with a smile and
 Interactive

Availability
Demonstration
eye-to-eye contact
communication
of telephone,

Online Role2. Responsibility for
with others
fax machine,
play
resolving the
internet, etc.
 Interpersonal

Online
complaint is taken
skills/
social

Availability of
Simulation
within limit of
graces
with
data on
responsibility and
sincerity
projects and
according to
Safety Practices
services; tariff
enterprise policy
 Safe
work
and rates,
3. Nature and details
practices
promotional
of complaint are
 Personal hygiene
activities in
established and
Attitude
place etc.
agreed with the
 Attentive, patient 
Availability of
customer
and cordial
office supplies
4. Threats to personal  Eye-to-eye
safety are
contact
identified and
 Maintain
managed to
teamwork
and
personal safety of
cooperation
customers or
Theory
colleagues and
 Selling/upselling
appropriate
techniques
assistance is
 Interview
organized
techniques
5. Appropriate action
 Conflict
is taken to resolve
resolution
the complaint to
 Communication
the customers
process
satisfaction
 Communication
wherever possible
barriers
6. Conflict situations
are resolved within
scope of individual
responsibility by
applying effective
communication
skills and
according to
enterprise policy
Assessment
Methods
 Online
Demonstration
 Online
Interviews/
Questioning
 Online Written
Examination
COMMON COMPETENCY
UNIT OF COMPETENCY
MODULES TITLE
MODULE DESCRIPTOR
:
:
:
NOMINAL DURATION
QUALIFICATION LEVEL
:
:
OBSERVE WORKPLACE HYGIENE PROCEDURES
OBSERVING WORKPLACE HYGIENE PROCEDURES
This unit of competency deals with the knowledge, skills and attitudes
in observing workplace hygiene procedures. It includes following
hygiene procedures and identifying and preventing hygiene risks .
3 Hours.
NC II
Summary of Learning Outcomes:
Upon completion of this module the students/ trainees will be able to:
LO 1. Follow hygiene procedures
LO 2. Identify and prevent hygiene risks
Details of Learning Outcomes:
LO1. Follow hygiene procedures
Assessment
Contents
criteria
1. Workplace
 Typical hygiene
hygiene
and control
procedures
procedures in the
are
hospitality and
implemented in
tourism
line with
industries
enterprise and
 Overview of
legal
legislation and
requirements
regulation in
2. Handling and
relation to food
storage of
handling,
items are
personal and
undertaken in
general hygiene
line with
 Knowledge on
enterprise and
factors which
legal
contribute to
requirements
workplace
hygiene problems
 General hazards
in handling of
food, linen and
laundry and
garbage,
including major
causes of
contamination
and crossinfection
 Sources of and
reasons for food
poisoning
LO2. Identify and prevent hygiene risks
Assessment
Contents
criteria
Conditions

Hygiene
procedures, actual
or simulated
workplace,
products used in
hotel/restaurant /
tourism workplace
Conditions
Methodologies




Online Lecture
Online
Demonstration
Online Roleplay
Online Case
study
Methodologies
Assessment
Methods
 Online
Demonstration
 Online Written
Examination
 Online
Interviews/
Questioning
Assessment
Methods
1.
2.
3.
Potential
hygiene 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
Hygiene risks
beyond the
control of
individual staff
members are
reported to the
appropriate
person for
follow up





Typical hygiene and
control procedures
in the hospitality
and tourism
industries
Overview of
legislation and
regulation in
relation to food
handling, personal
and general hygiene
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
COMMON COMPETENCY
UNIT OF COMPETENCY
MODULES TITLE
:
:
MODULE DESCRIPTOR
:
NOMINAL DURATION
QUALIFICATION LEVEL
:
:

Hygiene
procedures,
actual or
simulated
workplace,
products used in
hotel/restaurant
/ tourism
workplace




Online Lecture
Online
Demonstration
Online Roleplay
Online Case
study
 Online
Demonstration
 Online Written
Examination
 Online
Interviews/
Questioning
DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
DEVELOPING AND UPDATE INDUSTRY
KNOWLEDGE
This unit of competency deals with the knowledge, skills required to
access, increase and update industry knowledge. It includes seek
information on the industry and update industry knowledge.
3 Hours.
NC II
Summary of Learning Outcomes:
Upon completion of this module the students/ trainees will be able to:
LO1. Seek information on the industry
LO2. Update industry knowledge
Details of Learning Outcomes:
LO1. Seek information on the industry
Assessment
Contents
Criteria
1. Sources of
 Overview of
information on
quality
the industry are
assurance in
correctly
the industry
identified and
 Role of
accessed
individual
2. Information to
staff
assist effective
members
work
Conditions


Sources of
information
on the
industry
Industry
knowledge
Methodologies





Online Lecture
Online
Group
Discussion
Online
Individual/Group
Assignment
Online Field visit
Online
Video
presentation
Assessment
Methods
 Online Interviews/
Questioning
 Online
Individual/Group
Project or Report
3.
4.
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

Industry
information
sources
LO2. Update industry knowledge
Assessment
Contents
Criteria
1. Informal and/or
 Overview of
formal research is
quality
used to update
assurance in
general
the industry
knowledge of the
 Role of
industry
individual
2. Updated
staff
knowledge is
members
shared with
 Industry
customers and
information
colleagues as
sources
appropriate and
incorporated into
day-to-day
working activities
COMMON COMPETENCY
UNIT OF COMPETENCY
MODULES TITLE
MODULE DESCRIPTOR
:
:
:
NOMINAL DURATION
QUALIFICATION LEVEL
:
:
Conditions


Sources of
information
on the
industry
Industry
knowledge
Methodologies





Online Lecture
Online
Group
Discussion
Online
Individual/Group
Assignment
Online Field visit
Online
Video
presentation
Assessment
Methods
 Online Interviews/
Questioning
 Online
Individual/Group
Project or Report
PERFORM COMPUTER OPERATIONS
PERFORMING COMPUTER OPERATIONS
This unit covers the knowledge, skills and attitudes and values
needed to perform computer operations which includes inputting,
accessing, producing and transferring data using the appropriate
hardware and software.
6 Hours.
NC II
Summary of Learning Outcomes:
Upon completion of this module the students/ trainees will be able to:
LO 1.
LO 2.
LO 3.
LO 4.
LO 5.
Plan and prepare for task to be undertaken
Input data into the computer
Access information using computer
Produce output data using computer system
Maintain computer equipment and system
Details of Learning Outcomes:
LO1. Plan and prepare the task to be undertaken
Assessment
Contents
Criteria
Conditions
Methodologies
Assessment
Methods
1.
2.
3.
Requirements of
task are
determined
Appropriate
hardware and
software is
selected according
to task assigned
and required
outcome
Task is planned to
ensure OHS
guidelines and
procedures are
followed









Basic ergonomics
of keyboard and
computer use
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 & S principles
and
responsibilities
Calculating
computer capacity


Computer
hardware
with
peripherals
Appropriate
software
2.
3.
4.
Data are entered
into the computer
using appropriate
program/applicatio
n in accordance with
company procedures
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
within ergonomic
guidelines









Basic
ergonomics of
keyboard and
computer use
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 & S
principles and
responsibilitie
s
Calculating
computer
capacity
Online Lecture
Online Group
Discussion
Online Tutorial
or self-pace
Online
Demonstration
Online Practice
session



LO2. Input data into the computer
Assessment Criteria
Contents
1.


Conditions


Computer
hardware
with
peripherals
Appropriat
e software
Methodologies





Online Lecture
Online Group
Discussion
Online
Tutorial or
self-pace
Online
Demonstratio
n
Online
Practice
session
 Online
Interviews/
Questioning
 Online Practical
Demonstration
 Online
Observation
Assessment
Methods
 Online
Interviews/
Questioning
 Online
Practical
Demonstratio
n
 Online
Observation
LO3. Access information using computer
Assessment Criteria
Contents
1.
2.
3.
4.
Correct
program/application is
selected based on job
requirements
Program/application
containing the
information required is
accessed according to
company procedures
Desktop icons are
correctly selected,
opened and closed for
navigation purposes
Keyboard techniques
are carried out in line
with OHS requirements
for safe use of
keyboards









Basic
ergonomics of
keyboard and
computer use
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 & S
principles and
responsibilities
Calculating
computer
capacity
Conditions


2.
3.
Entered data are
processed using
appropriate software
commands
Data are printed out as
required using computer
hardware/peripheral
devices in accordance
with standard operating
procedures
Files and data are
transferred between
compatible systems
using computer
software, hardware/
peripheral devices in
accordance with
standard operating
procedures








Basic
ergonomics of
keyboard and
computer use
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 & S
principles and
responsibilities





LO4. Produce output data using computer
Assessment Criteria
Contents
1.
Computer
hardware
with
peripherals
Appropriate
software
Methodologies
Conditions


Computer
hardware
with
peripherals
Appropriate
software
Online Lecture
Online Group
Discussion
Online Tutorial
or self-pace
Online
Demonstration
Online Practice
session
Methodologies





Online Lecture
Online Group
Discussion
Online Tutorial
or self-pace
Online
Demonstration
Online Practice
session
Assessment
Methods
 Online
Interviews/
Questioning
 Online
Practical
Demonstration
 Online
Observation
Assessment
Methods
 Online
Interviews/
Questioning
 Online
Practical
Demonstration
 Online
Observation

Calculating
computer
capacity
LO5. Maintain computer equipment and system
Assessment Criteria
Contents
1.
2.
3.
4.
Systems for cleaning,
minor maintenance
and replacement of
consumables are
implemented
Procedures for
ensuring security of
data, including
regular back-ups and
virus checks are
implemented in
accordance with
standard operating
procedures
Basic file
maintenance
procedures are
implemented in line
with the standard
operating
procedures
Document systems
are maintained









Basic ergonomics
of keyboard and
computer use
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 & S principles
and
responsibilities
Calculating
computer
capacity
CORE COMPETENCY
UNIT OF COMPETENCY
MODULES TITLE
MODULE DESCRIPTOR
:
:
:
NOMINAL DURATION
QUALIFICATION LEVEL
:
:
Conditions


Computer
hardware
with
peripherals
Appropriate
software
Methodologies





Online Lecture
Online Group
Discussion
Online Tutorial
or self-pace
Online
Demonstration
Online Practice
session
Assessment
Methods
 Online
Interviews/
Questioning
 Online
Practical
Demonstration
 Online
Observation
PREPARE AND PRODUCE BAKERY PRODUCTS
PREPARING AND PRODUCING BAKERY PRODUCTS
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.
25 Hours.
NC II
Summary of Learning Outcomes:
Upon completion of this module the students/ trainees will be able to:
LO1. Prepare bakery products
LO2. Decorate and present bakery products
LO3. Store bakery products
Details of Learning Outcomes:
LO1. Prepare bakery products
Assessment Criteria

Required ingredients are
selected, measured and
weighed according to
recipe or production
Contents

Varieties and
characteristic
s of bakery
products
Conditions

The
following
resources
Methodologies

Online Lecture/
Actual
Demonstration
/ On- the-job
Assessment
Methods
 Online Oral
questioning
and written
examination





requirements and
established standards
and procedures
A variety of bakery
products are prepared
according to standard
mixing
procedures/formulation
/ recipes and desired
product characteristics
Appropriate equipment
are used according to
required bakery
products and standard
operating procedures
Bakery products are
baked according to
techniques and
appropriate conditions;
and enterprise
requirement and
standards
Required oven
temperature are
selected to bake goods in
accordance with the
desired characteristics,
standards recipe
specifications and
enterprise practices










Historical and
cultural,
aspects of
bakery
products
Underlying
principles in
making
bakery
products
Knowledge
commodity on
including
quality
indicators of
ingredients
for bakery
products,
properties of
ingredients
used,
interaction
and changes
during
processing to
produce
required
characteristic
s
Properties
and
requirements
of yeast and
control of
yeast action
Culinary and
technical
terms related
to bakery
products
commonly
used in the
industry
Expected
taste, texture
and crumb
structure
appropriate
for particular
bakery
products.
Ratio of
ingredients
required to
produce a
balanced
formula
The influence
of correct
portion
control, yields,



MUST be
provided:
Commercial
kitchen
environmen
t using
industrycurrent
equipment
for making
a variety of
specialized
bakery
products.
Use of real
ingredients
Preparation
, decoration
and
presentatio
n of a range
of specialist
bakery
products
within
typical
workplace
condition
training ,Video
Presentation


Observation
Demonstratio
n

weights and
sizes
on the
profitability
of an
establishment
LO2. Decorate and present bakery products
Assessment
Contents
Criteria
 A variety of
 Varieties and
fillings and
characteristics
coating/icing,
of bakery
products
 glazes and
decorations for
 Historical and
bakery products
cultural, aspects
are prepared
of bakery
according to
products
standard recipes,  Underlying
enterprise
principles in
standards
making bakery
and/or customer
products
preferences
 Knowledge
 Bakery products
commodity on
are filled and
including quality
decorated, where
indicators of
required and
 ingredients for
appropriate, in
bakery products,
accordance with
properties of
standard recipes
ingredients used,
and/or
interaction and
enterprise
changes during
standards and
processing to
customer
produce
preferences
required
 Bakery items are
characteristics
finished
 Properties and
according to
requirements of
desired product
yeast and
characteristics
control of yeast
action
 Baked products
are presented
 Culinary and
according to
technical terms
established
related to
standards and
bakery products
procedures
commonly
 used in the
industry
 Expected taste,
texture and
crumb structure
appropriate for
particular
bakery products.
 Ratio of
ingredients
required to
produce a
balanced
formula
 The influence of
correct portion
Conditions




The following
resources
MUST be
provided:
Commercial
kitchen
environment
using
industrycurrent
equipment for
making a
variety of
specialized
bakery
products.
Use of real
ingredients
Preparation,
decoration
and
presentation
of a range of
specialist
bakery
products
within typical
workplace
condition
Methodologies

Online Lecture/
Actual
Demonstration/
On- the-job
training ,Video
Presentation



Assessment
Methods
Online Oral
questioning
and written
examination
Observation
Demonstration

control, yields,
weights and
sizes
on the
profitability of
an
establishment
LO3. Store bakery products
Assessment
Contents
Criteria
 Bakery products  Varieties and
are stored
characteristics of
according to
bakery products
established
 Historical and
standards and
cultural, aspects
procedures
of bakery
products
 Packaging are

Underlying
selected
principles in
appropriate for
making bakery
the preservation
products
of product
freshness and
 Knowledge
eating
commodity on
characteristics
including quality
indicators of
 ingredients for
bakery products,
properties of
ingredients used,
interaction and
changes during
processing to
produce required
characteristics
 Properties and
requirements of
yeast and control
of yeast action
 Culinary and
technical terms
related to bakery
products
commonly
 used in the
industry
 Expected taste,
texture and
crumb structure
appropriate for
particular
bakery products.
 Ratio of
ingredients
required to
produce a
balanced
formula
 The influence of
correct portion
control, yields,
weights and sizes
Conditions




The following
resources
MUST be
provided:
Commercial
kitchen
environment
using
industrycurrent
equipment for
making a
variety of
specialized
bakery
products.
Use of real
ingredients
Preparation,
decoration
and
presentation
of a range of
specialist
bakery
products
within typical
workplace
condition
Methodologies

Online Lecture/
Actual
Demonstration/
On- the-job
training ,Video
Presentation



Assessment
Methods
Online Oral
questioning
and written
examination
Observation
Demonstration

on the
profitability of
an
establishment
CORE COMPETENCY
UNIT OF COMPETENCY
MODULES TITLE
MODULE DESCRIPTOR
:
:
:
NOMINAL DURATION
QUALIFICATION LEVEL
:
:
PREPARE AND PRODUCE PASTRY PRODUCTS
PREPARING AND PRODUCING PASTRY PRODUCTS
This unit deals with knowledge and skills required by
bakers and pastry cooks (patissiers) to prepare and produce a range
of high-quality pastry products in commercial food production
environments and hospitality establishments.
25 Hours.
NC II
Summary of Learning Outcomes:
Upon completion of this module the students/ trainees will be able to:
LO1. Prepare pastry products
LO2. Decorate and present pastry products
LO3. Store pastry products
Details of Learning Outcomes:
LO1. Prepare pastry products
Assessment Criteria





Required ingredients are
selected, measured and
weighed according to
recipe or production
requirements and
established standards
and procedures
A variety of pastry
products are prepared
according to standard
mixing
procedures/formulation
/ recipes and desired
product characteristics
Appropriate equipment
are used according to
required pastry products
and standard operating
procedures
Pastry products are
baked according to
techniques and
appropriate conditions;
and enterprise
requirement and
standards
Required oven
temperature are
selected to bake goods in
accordance with the
desired characteristics,
standards recipe
specifications and
enterprise
Contents





Varieties and
characteristic
s of pastry
products
Historical and
cultural,
aspects of
pastry
products
Underlying
principles in
making pastry
products
Knowledge
commodity on
including
quality
indicators of
ingredients
for pastry
products,
properties of
ingredients
used,
interaction
and changes
during
processing to
produce
required
characteristic
s
Properties
and
Conditions




The
following
resources
MUST be
provided:
Commercial
kitchen
environmen
t using
industrycurrent
equipment
for making
a variety of
specialized
pastry
products.
Use of real
ingredients
Preparation
, decoration
and
presentatio
n of a range
of specialist
pastry
products
within
typical
workplace
condition
Methodologies

Online Lecture/
Actual
Demonstration
/ On- the-job
training ,Video
Presentation
Assessment
Methods
 Online Oral
questioning
and written
examination
 Observation
 Demonstratio
n

practices






requirements
of yeast and
control of
yeast action
Culinary and
technical
terms related
to pastry
products
commonly
used in the
industry
Expected
taste, texture
and crumb
structure
appropriate
for particular
bakery
products.
Ratio of
ingredients
required to
produce a
balanced
formula
The influence
of correct
portion
control, yields,
weights and
sizes
on the
profitability
of an
establishmen
t
LO2. Decorate and present pastry products
Assessment
Contents
Criteria
 A variety of
 Varieties and
fillings and
characteristics of
coating/icing,
pastry products
 glazes and
 Historical and
decorations for
cultural, aspects
pastry products
of pastry
are prepared
products
according to
 Underlying
standard recipes,
principles in
enterprise
making pastry
standards
products
and/or customer  Knowledge
preferences
commodity on
 Pastry products
including quality
are filled and
indicators of
decorated, where
ingredients for
required and
pastry products,
appropriate, in
properties of
accordance with
ingredients used,
standard recipes
interaction and
and/or
changes during
Conditions




The following
resources
MUST be
provided:
Commercial
kitchen
environment
using
industrycurrent
equipment for
making a
variety of
specialized
pastry
products.
Use of real
ingredients
Preparation,
decoration
and
Methodologies

Online Lecture/
Actual
Demonstration/
On- the-job
training ,Video
Presentation



Assessment
Methods
Online Oral
questioning
and written
examination
Observation
Demonstration



enterprise
standards and
customer
preferences
Pastry products
are finished
according to
desired product
characteristics
Baked pastry
products are
presented
according
to established
standards and
procedures







processing to
produce required
characteristics
Properties and
requirements of
yeast and control
of yeast action
Culinary and
technical terms
related to pastry
products
commonly used
in the industry
Expected taste,
texture and
crumb structure
appropriate for
particular bakery
products.
Ratio of
ingredients
required to
produce a
balanced formula
The influence of
correct portion
control, yields,
weights and sizes
on the
profitability of an
establishment
LO3. Store pastry products
Assessment
Contents
Criteria
 Pastry products  Varieties and
are stored
characteristics of
according to
pastry products
established
 Historical and
standards and
cultural, aspects
procedures
of pastry products
 Underlying
 Packaging are
principles in
selected
making pastry
appropriate for
products
the
preservation of
 Knowledge
product
commodity on
freshness and
including quality
eating
indicators of
characteristics
ingredients for
pastry products,
properties of
ingredients used,
interaction and
changes during
processing to
produce required
characteristics
 Properties and
requirements of
yeast and control
of yeast action
presentation
of a range of
specialist
pastry
products
within typical
workplace
condition
Conditions




The following
resources
MUST be
provided:
Commercial
kitchen
environment
using
industrycurrent
equipment for
making a
variety of
specialized
pastry
products.
Use of real
ingredients
Preparation,
decoration
and
presentation
of a range of
specialist
pastry
products
within typical
Methodologies

Online Lecture/
Actual
Demonstration/
On- the-job
training ,Video
Presentation



Assessment
Methods
Online Oral
questioning
and written
examination
Observation
Demonstration






workplace
condition
Culinary and
technical terms
related to pastry
products
commonly used in
the industry
Expected taste,
texture and
crumb structure
appropriate for
particular bakery
products.
Ratio of
ingredients
required to
produce a
balanced formula
The influence of
correct portion
control, yields,
weights and sizes
on the
profitability of
an establishment
CORE COMPETENCY
UNIT OF COMPETENCY
MODULES TITLE
MODULE DESCRIPTOR
:
:
:
NOMINAL DURATION
QUALIFICATION LEVEL
:
:
PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES
This unit covers the knowledge and skills required by bakers and
pastry cooks (patissiers) to produce, fill, decorate and present a
range of specialized sponges and cakes, where finish, decoration and
presentation of a high order is required.
25 Hours.
NC II
Summary of Learning Outcomes:
Upon completion of this module the students/ trainees will be able to:
LO1. Prepare sponge and cakes
LO2. Prepare and use fillings
LO3. Decorate cakes
LO4. Present cakes
LO5. Store cakes
Details of Learning Outcomes:
LO1. Prepare sponge and cakes
Assessment
Contents
Criteria
 Ingredients are
 Varieties and
selected,
characteristics of
measured and
specialized
weighed
cakes, both
according to
classical and
recipe
contemporary
requirements,
 Historical and
enterprise
cultural aspects
practices and
of specialized
customer
cakes
practices
Conditions

Commercial
kitchen
environment
using
industrycurrent
equipment for
making
specialized
cake
Methodologies

Online Lecture/
Actual
Demonstration/
On- the-job
training ,Video
Presentation



Assessment
Methods
Online Oral
questioning
and written
examination
Observation
Demonstration





Required oven
temperature is
selected to bake
goods in
accordance with
desired
characteristics,
standard recipe
specifications
and enterprise
practices
Sponges and
cakes are
prepared
according to
recipe
specifications,
techniques and
conditions and
desired product
characteristics
Appropriate
equipment are
used according to
required pastry
and bakery
products and
standard
operating
procedures
Sponges and
cakes are cooled
according to
established
standards and
procedures






Underlying
principles in
making
specialized cakes
Commodity
knowledge,
including
quality
indicators
of specialist
cake ingredients
Culinary terms
related to
specialized cakes
commonly used
in the industry
Hygiene and safe
handling and
storage
requirements
related to
specialized cake
ingredients,
commodities and
products
Storage
conditions for
specialized cakes
and optimizing
shelf life
LO2. Prepare and use fillings
Assessment
Contents
Criteria
 Fillings are
 Varieties and
prepared and
characteristics of
selected in
specialized
accordance with
cakes, both
required
classical and
consistency and
contemporary
appropriate
 Historical and
flavors
cultural aspects
of specialized
 Slice or layer
sponges and
cakes
cakes are filled
 Underlying
and assembled
principles in
according to
making
standard recipe
specialized cakes
specifications,
 Commodity
enterprise
knowledge,
practice and
including
customer
quality
preferences
indicators
 Coatings and
of specialist
sidings are
cake ingredients
selected


Use of real
ingredients
Preparation,
decoration
and
presentation
of a range of
specialized
cakes within
typical
workplace
conditions.
Conditions



Commercial
kitchen
environment
using
industrycurrent
equipment for
making
specialized
cake
Use of real
ingredients
Preparation,
decoration
and
presentation
of a range of
specialized
cakes within
typical
workplace
conditions.
Methodologies

Online Lecture/
Actual
Demonstration/
On- the-job
training ,Video
Presentation



Assessment
Methods
Online Oral
questioning
and written
examination
Observation
Demonstration

according to the
product
characteristics
and required
recipe
specifications




LO3. Decorate cakes
Assessment
Criteria
 Sponges and
cakes are
decorated
suited to the
product and
occasion and in
accordance
with standard
recipes and
enterprise
practices
 Suitable icings
and
decorations
are used
according to
standard
 recipes and/or
enterprise
standards and
customer
preferences
Culinary terms
related to
specialized cakes
commonly used
in the industry
Hygiene and safe
handling and
storage
requirements
related to
specialized cake
ingredients,
commodities and
products
Storage
conditions for
specialized cakes
and optimizing
shelf life
Contents








Varieties and
characteristics of
specialized cakes,
both classical and
contemporary
Historical and
cultural aspects
of specialized
cakes
Underlying
principles in
making
specialized cakes
Commodity
knowledge,
including
quality
indicators
of specialist
cake ingredients
Culinary terms
related to
specialized cakes
commonly used in
the industry
Hygiene and safe
handling and
storage
requirements
related to
specialized cake
ingredients,
commodities and
products
Storage
conditions for
specialized cakes
and optimizing
shelf life
Conditions



Commercial
kitchen
environment
using industrycurrent
equipment for
making
specialized
cake
Use of real
ingredients
Preparation,
decoration
and
presentation of
a range of
specialized
cakes within
typical
workplace
conditions.
Methodologies

Online Lecture/
Actual
Demonstration/
On- the-job
training ,Video
Presentation



Assessment
Methods
Online Oral
questioning
and written
examination
Observation
Demonstration
LO4. Decorate cakes
Assessment
Criteria
 Cakes are
presented on
accordance
with customer’s
expectations
and established
standards and
procedures
 Equipment are
selected and
used in
accordance
with service
requirements
 Product
freshness,
appearances
and eating
qualities are
maintained in
accordance
with the
established
standards and
procedures
 Cakes are
marked or cut
portioncontrolled to
minimize
wastage
 and in
accordance
with enterprise
specifications
and customer
preferences
Contents








LO5. Decorate cakes
Assessment
Criteria
 Cakes are stored
in accordance
with
establishment’s
standards and
procedures
 Storage
methods are
identified in
accordance with
product
 specifications
and established
standards and
procedures
Varieties and
characteristics of
specialized cakes,
both classical
and
contemporary
Historical and
cultural aspects
of specialized
cakes
Underlying
principles in
making
specialized cakes
Commodity
knowledge,
including
quality
indicators
of specialist
cake ingredients
Culinary terms
related to
specialized cakes
commonly used
in the industry
Hygiene and safe
handling and
storage
requirements
related to
specialized cake
ingredients,
commodities and
products
Storage
conditions for
specialized cakes
and optimizing
shelf life
Conditions



Contents



Varieties and
characteristics of
specialized cakes,
both classical
and
contemporary
Historical and
cultural aspects
of specialized
cakes
Underlying
principles in
making
specialized cakes
Commercial
kitchen
environment
using
industrycurrent
equipment for
making
specialized
cake
Use of real
ingredients
Preparation,
decoration
and
presentation
of a range of
specialized
cakes within
typical
workplace
conditions.
Methodologies

Conditions



Commercial
kitchen
environment
using
industrycurrent
equipment for
making
specialized
cake
Use of real
ingredients
Preparation,
decoration
and
Online Lecture/
Actual
Demonstration/
On- the-job
training ,Video
Presentation



Methodologies

Online Lecture/
Actual
Demonstration/
On- the-job
training ,Video
Presentation



Assessment
Methods
Online Oral
questioning
and written
examination
Observation
Demonstration
Assessment
Methods
Online Oral
questioning
and written
examination
Observation
Demonstration





presentation
of a range of
specialized
cakes within
typical
workplace
conditions.
Commodity
knowledge,
including
quality
indicators
of specialist
cake ingredients
Culinary terms
related to
specialized cakes
commonly used
in the industry
Hygiene and safe
handling and
storage
requirements
related to
specialized cake
ingredients,
commodities and
products
Storage
conditions for
specialized cakes
and optimizing
shelf life
CORE COMPETENCY
UNIT OF COMPETENCY
MODULES TITLE
MODULE DESCRIPTOR
:
:
NOMINAL DURATION
QUALIFICATION LEVEL
:
:
PREPARE AND DISPLAY PETITS FOURS
PREPARING AND DISPLAYING PETITS FOURS
: This unit applies to the knowledge and skills required by
bakers and pastry cooks (patissiers) in commercial
food production environments and hospitality
establishments. It covers the production, display and
service of a wide range of petits fours including petits
fours glaces, marzipan-based petits fours and
caramelized fruits and nuts served as petits fours, to a
level of high and consistent quality.
10 Hours.
NC II
Summary of Learning Outcomes:
Upon completion of this module the students/ trainees will be able to:
LO1. Prepare iced petits fours
LO2. Prepare fresh petits fours
LO3. Prepare marzipan petits fours
LO4. Prepare caramelized petits four
LO5. Display petits fours
LO6. Store petits fours
Details of Learning Outcomes:
LO1. Prepare iced petits fours
Assessment
Contents
Criteria
 Sponges and
 Varieties and
bases are
characteristics of
prepared, cut
classical and
and assembled
contemporary
according to
petits four
Conditions

Commercial
kitchen
environment
using
industry-
Methodologies

Online Lecture/
Actual
Demonstration/
On- the-job


Assessment
Methods
Online Oral
questioning
and written
examination
Observation




standard
recipes and
enterprise
requirements
and practices
Fillings are
prepared with
the required
flavors and
consistency
Fondant icing
are brought in
accordance
with the
required
temperature
and established
standards and
procedures
Decorations are
designed and
used in
accordance
with
establishment
standards and
procedures






including taste,
texture, structure,
shape and size
appropriate for
petits fours,
according to
industry and
enterprise
standards
Historical and
cultural aspects of
petits fours
Underlying
principles in
making petits
fours
Commodity
knowledge,
including quality
indicators of
petits fours
ingredients
Culinary terms
related to petits
fours that are
commonly used in
the industry
Storage
conditions for
petits fours and
optimizing shelf
life
Properties of the
ingredients used
and their
interaction and
changes during
production
LO2. Prepare fresh petits fours
Assessment
Contents
Criteria
 A selection of
 Varieties and
small choux
characteristics of
paste shapes
classical and
are baked and
contemporary
decorated in
petits four
accordance
including taste,
with
texture, structure,
established
shape and size
standards and
appropriate for
procedures
petits fours,
according to
 Baked sweet
industry and
paste are
enterprise
prepared and
standards
blended in
accordance
 Historical and
with
cultural aspects of
establishment
petits fours
standards and
 Underlying
procedures
principles in


current
equipment for
making petits
fours
Use of real
ingredients
Preparation,
decoration
and
presentation
of a range of
petits fours
within typical
workplace
conditions.
training ,Video
Presentation
Conditions



Commercial
kitchen
environment
using
industrycurrent
equipment for
making petits
fours
Use of real
ingredients
Preparation,
decoration
and
presentation
of a range of
petits fours
within typical

Methodologies

Online Lecture/
Actual
Demonstration/
On- the-job
training ,Video
Presentation



Demonstration
Assessment
Methods
Online Oral
questioning
and written
examination
Observation
Demonstration



Fillings are
prepared and
used the
required flavors
and correct
consistency
Garnishes,
glazes and
finished are
used in
accordance
with
established
standards and
procedures




making petits
fours
Commodity
knowledge,
including quality
indicators of
petits fours
ingredients
Culinary terms
related to petits
fours that are
commonly used in
the industry
Storage
conditions for
petits fours and
optimizing shelf
life
Properties of the
ingredients used
and their
interaction and
changes during
production
LO3. Prepare marzipan petits fours
Assessment
Contents
Criteria
 Quality marzipan
 Varieties and
is flavored and
characteristics of
shaped to produce
classical and
mini-sized fruits
contemporary
in accordance
petits four
with enterprise
including taste,
and client
texture,
requirements
structure, shape
and size
 Marzipan fruits
appropriate for
are coated to
petits fours,
preserve desired
according to
eating
industry and
characteristics
enterprise
and softened with
standards
egg whites, piped

Historical and
into shapes and
cultural aspects
sealed/browned
of petits fours
with applied heat,
 Underlying
according to
principles in
enterprise
making petits
practice
fours
 Commodity
knowledge,
including quality
indicators of
petits fours
ingredients
 Culinary terms
related to petits
fours that are
workplace
conditions.
Conditions



Commercial
kitchen
environment
using
industrycurrent
equipment
for making
petits fours
Use of real
ingredients
Preparation,
decoration
and
presentation
of a range of
petits fours
within typical
workplace
conditions.
Methodologies

Online Lecture/
Actual
Demonstration/
On- the-job
training ,Video
Presentation



Assessment
Methods
Online Oral
questioning
and written
examination
Observation
Demonstration


commonly used
in the industry
Storage
conditions for
petits fours and
optimizing shelf
life
Properties of
the ingredients
used and their
interaction and
changes during
production
LO4. Prepare caramelized petits four
Assessment
Contents
Criteria
 Fresh
 Varieties and
fruits/fruit
characteristics of
segments are
classical and
selected and
contemporary
coated with
petits four
pale amberincluding taste,
colored
texture, structure,
caramel or
shape and size
glazed or any
appropriate for
coating
petits fours,
specified by the
according to
enterprise
industry and
enterprise
 Sandwich dried
standards
fruits or nuts
are filled with
 Historical and
flavored
cultural aspects of
marzipan and
petits fours
coated with
 Underlying
pale amberprinciples in
colored
making petits
caramel
fours
according to
 Commodity
knowledge,
 specifications
including quality
and enterprise
indicators of
standards
petits fours
ingredients
 Culinary terms
related to petits
fours that are
commonly used in
the industry
 Storage
conditions for
petits fours and
optimizing shelf
life
 Properties of the
ingredients used
and their
interaction and
changes during
production
Conditions



Commercial
kitchen
environment
using
industrycurrent
equipment for
making petits
fours
Use of real
ingredients
Preparation,
decoration
and
presentation
of a range of
petits fours
within typical
workplace
conditions.
Methodologies

Online Lecture/
Actual
Demonstration/
On- the-job
training ,Video
Presentation



Assessment
Methods
Online Oral
questioning
and written
examination
Observation
Demonstration
LO5. Display petits fours
Assessment
Contents
Criteria
 Appropriate
 Varieties and
receptacles
characteristics of
are selected
classical and
and prepared
contemporary
for petits
petits four
fours
including taste,
texture, structure,
 Petits fours
shape and size
are displayed
appropriate for
creatively to
petits fours,
enhance
according to
customer
industry and
appeal
enterprise
standards
 Historical and
cultural aspects of
petits fours
 Underlying
principles in
making petits fours
 Commodity
knowledge,
including quality
indicators of petits
fours ingredients
 Culinary terms
related to petits
fours that are
commonly used in
the industry
 Storage conditions
for petits fours and
optimizing shelf
life
 Properties of the
ingredients used
and their
interaction and
changes during
production
LO6. Store petits fours
Assessment
Criteria
 Petits fours are 
stored in
proper
temperatures
and conditions
to maintain
maximum
eating
qualities,
appearance
and freshness
 Petits fours are
packaged in
accordance
Conditions



Contents
Varieties and
characteristics of
classical and
contemporary
petits four
including taste,
texture, structure,
shape and size
appropriate for
petits fours,
according to
industry and
enterprise
standards
Commercial
kitchen
environment
using industrycurrent
equipment for
making petits
fours
Use of real
ingredients
Preparation,
decoration
and
presentation
of a range of
petits fours
within typical
workplace
conditions.
Methodologies

Conditions



Commercial
kitchen
environment
using
industrycurrent
equipment for
making petits
fours
Use of real
ingredients
Preparation,
decoration
and
Online Lecture/
Actual
Demonstration/
On- the-job
training ,Video
Presentation



Methodologies

Online Lecture/
Actual
Demonstration/
On- the-job
training ,Video
Presentation



Assessment
Methods
Online Oral
questioning
and written
examination
Observation
Demonstration
Assessment
Methods
Online Oral
questioning
and written
examination
Observation
Demonstration
with
established
standards and
procedures






Historical and
cultural aspects of
petits fours
Underlying
principles in
making petits
fours
Commodity
knowledge,
including quality
indicators of
petits fours
ingredients
Culinary terms
related to petits
fours that are
commonly used in
the industry
Storage
conditions for
petits fours and
optimizing shelf
life
Properties of the
ingredients used
and their
interaction and
changes during
production
CORE COMPETENCY
UNIT OF COMPETENCY
MODULES TITLE
MODULE DESCRIPTOR
:
:
NOMINAL DURATION
QUALIFICATION LEVEL
:
:
:
presentation
of a range of
petits fours
within typical
workplace
conditions.
PRESENT DESSERTS
PREPARING DESSERTS
This unit covers the knowledge and skills in presenting
the various and specialized techniques of desserts
presentation required by bakers and pastry cooks
(patissiers) in commercial food production
environments and hospitality establishments.
20 Hours.
NC II
Summary of Learning Outcomes:
Upon completion of this module the students/ trainees will be able to:
LO1. Present and serve plated desserts
LO2. Plan, prepare and present dessert buffet selection or plating
LO3. Store and package desserts
Details of Learning Outcomes:
LO1. Present and serve plated desserts
Assessment
Contents
Criteria
 Desserts are
 Varieties and
portioned
characteristics
and
of specialized
presented
cakes, both
according to
classical and
product
contemporary
items,
occasion and
Conditions

Commercial kitchen
environment using
industry-current
equipment for
making various
desserts.
Methodologies

Online Lecture/
Actual
Demonstration/
On- the-job
training ,Video
Presentation



Assessment
Methods
Online Oral
questioning
and written
examination
Observation
Demonstration


enterprise
standards
and
procedures
Desserts are
plated and
decorated in
accordance
with
enterprise
standards
and
procedures





Historical and
cultural
aspects of
specialized
cakes
Underlying
principles in
making
specialized
cakes
Commodity
knowledge,
including
quality
indicators of
specialized
cake
ingredients
Culinary terms
related to
specialized
cakes that are
commonly used
in the industry
Storage
conditions for
specialized
cakes and
optimizing
shelf
life


Use of real desserts
decoration/garnish
ingredients
Preparation,
decoration and
presentation of a
variety of desserts
within typical
workplace
conditions.
LO2. Plan, prepare and present dessert buffet selection or plating
Assessment
Contents
Conditions
Criteria
 Dessert buffet
 Varieties and  Commercial
services are
characteristic
kitchen
planned and
s of
environment using
utilized according
specialized
industry-current
to available
cakes, both
equipment for
facilities,
classical and
making various
equipment and
contemporar
desserts.
customer/enterpris
y
 Use of real
e requirements
 Historical
desserts
and
cultural
decoration/garnis
 Variety of desserts
aspects
of
h ingredients
are prepared and
specialized
 Preparation,
arranged in
cakes
decoration and
accordance with
 Underlying
presentation of a
enterprise
principles in
variety of desserts
standards and
making
within typical
procedures
specialized
workplace
cakes
conditions.
 Commodity
knowledge,
including
quality
indicators of
specialized
cake
ingredients
Methodologies

Online
Lecture/
Actual
Demonstration
/ On- the-job
training ,Video
Presentation
Assessment
Methods
 Online Oral
questioning
and written
examination
 Observation
 Demonstratio
n



Culinary
terms related
to specialized
cakes that
are
commonly
used in the
industry
Storage
conditions for
specialized
cakes and
optimizing
shelf
life
LO3. Store and package desserts
Assessment
Contents
Criteria
 Desserts are
 Varieties and
stored in
characteristics
accordance
of specialized
with the
cakes, both
required
classical and
temperature
contemporary
and
 Historical and
customer’s
cultural
specifications.
aspects of
specialized
 Desserts are
cakes
packaged in
 Underlying
accordance
principles in
with
making
established
specialized
standards and
cakes
procedures
 Commodity
knowledge,
including
quality
indicators of
specialized
cake
ingredients
 Culinary terms
related to
specialized
cakes that are
commonly
used in the
industry
 Storage
conditions for
specialized
cakes and
optimizing
shelf
 life
Conditions



Commercial kitchen
environment using
industry-current
equipment for
making various
desserts.
Use of real desserts
decoration/garnish
ingredients
Preparation,
decoration and
presentation of a
variety of desserts
within typical
workplace
conditions.
Methodologies

Online Lecture/
Actual
Demonstration/
On- the-job
training ,Video
Presentation



Assessment
Methods
Online Oral
questioning
and written
examination
Observation
Demonstration