Evidence Plan
Qualification:
BREAD AND PASTRY PRODUCTION NC II
Unit of competency:
PREPARE AND PRODUCE PASTRY PRODUCTS
Ways in which evidence will be collected:
Obs
erva
tion
&
Que
stio
ning
The evidence must show that the trainee…
Select, measure and weigh ingredients
according to recipe requirements, enterprise
practices and customer practices
De
mo
nst
rati
on
&
Qu
esti
oni
ng
Thi
rd
par
ty
Re
por
t
Por
tfol
io
Writ
ten
✔
✔
✔
✔
✔
✔
✔
✔
Bake Pastry products according to techniques
and appropriate conditions; and enterprise
requirement and standards. *
✔
✔
Decorate
prepared
✔
✔
Select required oven temperature to bake
goods
in
accordance
with
desired
characteristics,
standard
recipe
specifications and enterprise practices.
Prepare a variety of pastry products are
according to standard mixing
procedures/formulation/ recipes and
desired product characteristics. *
Use appropriate equipment according to
required pastry and bakery products and
standard operating procedures.
pastry products according to
standard
recipes,
enterprise
Qualification:
Bread and Pastry Production NC
II
Unit of Competency:
Prepare and Produce Pastry
Products
Date Developed:
January 8, 2023
Document No.
Issued by:
Korphil-ITTC
Developed by:
AGENALDO M. REGIDOR
Revision No.
standards and/or customer preference such
us fillings and coating/icing, glazes. *
Fill and decorate pastry products with
standard recipes and/or enterprise
standards and customer preferences. *
✔
✔
Bake pastry products
according to established
procedures. *
✔
✔
✔
✔
✔
✔
✔
✔
are presented
standards and
Bake pastry products are presented
according to established standards and
procedures. *
Stored pastry products according to
established standards and procedures. *
Select appropriate packaging for the
preservation of product freshness and eating
characteristics. *
Note: (*) critical aspect of competency
Qualification:
Bread and Pastry Production NC
II
Unit of Competency:
Prepare and Produce Pastry
Products
Date Developed:
January 8, 2023
Document No.
Issued by:
Korphil-ITTC
Developed by:
AGENALDO M. REGIDOR
Revision No.
Topics
Knowledge
Comprehensi
on
Application
# of
items/
% of test

Different
varieties of
pastry
1
2
4
7

Dry and wet
Ingredients
2
2
4
8

Proper
measuring
of dry and
wet
Ingredients
in Baking
1
1
8
10
1
2
3
6
1
2
12
15
6
9
31
50/100
%


Pastry
dough
Pre-heating
of oven
Qualification:
Bread and Pastry Production NC
II
Unit of Competency:
Prepare and Produce Pastry
Products
Date Developed:
January 8, 2023
Document No.
Issued by:
Korphil-ITTC
Developed by:
AGENALDO M. REGIDOR
Revision No.
INSTITUTIONAL ASSESSMENT FOR BREAD
AND PASTRY PRODUCTION NC II
INSTRUCTIONS TO THE TRAINEE
1.
You have one (1) hour to complete this test.
2.
This paper consists of Sections A to D.
3.
Section A consists of a Multiple-choice Test with 15 questions.
Section B consists of Enumeration with 10 questions. Section C
consists of Essay questions consisting of 10 questions. Section D
consists of 15 questions by Filling in the Blanks.
Write ALL your answers on the provided answer sheet.
4.
Write your examination number code in every answer sheet that you
submit.
5.
Do not write on the question paper.
6.
Return the question paper to the proctor at the end of the 1 hour
test.
This question paper consists of 6 printed pages (including this page).
Qualification:
Bread and Pastry Production NC
II
Unit of Competency:
Prepare and Produce Pastry
Products
Date Developed:
January 8, 2023
Document No.
Issued by:
Korphil-ITTC
Developed by:
AGENALDO M. REGIDOR
Revision No.
SECTION A: MULTIPLE CHOICE
Instruction: Choose the letter of the correct answer.
1. Breads that are generally called flat breads.
a. Unleavened Bread
b. Rye bread
c. Muffin
2. These breads: muffin, corn bread, are called _______.
a. Sour bread
b. Unleavened bread
c. Quick bread
3. d A dairy product composed of the higher-fat layer skimmed from the top of
milk before homogenization.
a. Pastry
b. Cream
c. Flavorings
4. Sugar is used to refer to any of a variety of refined sugars that have been
finely ground into a powdery form.
a. Brown sugar
b. White sugar
c. Confectioner sugar
5. A dough that has whole eggs or egg yolks, butter, milk, and sugar added into
the dough to make it soft and sweet.
a. Rich dough
b. Lean dough
c. Quick dough
6. A naturally leavened bread, which means it doesn't use commercial yeast to
rise. Instead, it uses a 'starter' – a fermented flour and
a. Lean dough
b. Sour dough
c. Quick dough
Qualification:
Bread and Pastry Production NC
II
Unit of Competency:
Prepare and Produce Pastry
Products
Date Developed:
January 8, 2023
Document No.
Issued by:
Korphil-ITTC
Developed by:
AGENALDO M. REGIDOR
Revision No.
7. Bread that have soft crusts are breads that are higher in fat, like challah,
brioche and sandwich breads.
a. Unleavened bread
b. Leavened bread
c. Soft-crusted breads
8. When it is finally removed from the oven is important to the visual appeal of
the product.
a. Taste
b. Consistency
c. Color
9. It is important that all pieces have the same appearance.
a. Color
b. Appearance
c. Texture
10. A bakery products depends on the amount of air fused into the dough after
adding baking powder.
a.
Flakiness
b.
Tenderness
c.
Lightness
11.
What is the proper procedure in portioning dough?
a. cutting, slicing, weighing, counting
b. counting, weighing, cutting, slicing
c. slicing, weighing, counting, cutting
12. What is the proper procedure in portioning petit fours?
a. slicing, weighing, counting
b. scooping, slicing, counting
c. counting, slicing, weighing
13. What is the proper procedure in measuring flour?
a. scoop, measure, level, sift
b. sift, scoop, measure, level
c. level, measure, scoop, sift
14. What are the characteristics of egg whites beaten into thick peaks?
a. yellowish, crumbly, hard
Qualification:
Bread and Pastry Production NC
II
Unit of Competency:
Prepare and Produce Pastry
Products
Date Developed:
January 8, 2023
Document No.
Issued by:
Korphil-ITTC
Developed by:
AGENALDO M. REGIDOR
Revision No.
b. bending edges and yellowish in color
c. pointed edges with shiny white color
15. What is the role of flour in baking?
a. gives structure for most of baked goods
b. gives flavor for baked goods
c. gives color for baked goods
SECTION B: IDENTIFICATION
Instruction:
___________1. This type of mixing method uses liquid or room temperature oil or
fat.
___________2. This type of mixing method uses crumbles or large amounts of oil
or fat.
___________3. This type of mixing method uses softened fat.
4. This type of fat is the most common type of fat used in baking
___________5. This type of fat is a hydrogenated fat made from vegetable oils.
___________6. This type of fat is actually a rendered pig fat.
___________7. This type of fat is a solid fat that has an extremely low melting
point.
___________8. This type of fat is not desirable for baking as it is very flavorful.
___________9. A process to check doneness in baked products with the use of a
wooden stick.
___________10. A process to check doneness in baked products with the use of a
thermometer.
SECTION C: ESSAY
1. Why is it important to select the right pan size for baking products?
________________________________________________________________________
__________________________________________________________________
2. How can you measure 2 and ¾ cups of sugar?
________________________________________________________________________
__________________________________________________________________
3. How can you select plate of petit fours to a guest?
________________________________________________________________________
__________________________________________________________________
4. How can you differentiate unleavened bread from a quick bread?
Qualification:
Bread and Pastry Production NC
II
Unit of Competency:
Prepare and Produce Pastry
Products
Date Developed:
January 8, 2023
Document No.
Issued by:
Korphil-ITTC
Developed by:
AGENALDO M. REGIDOR
Revision No.
________________________________________________________________________
__________________________________________________________________
5. How can you differentiate extract from flavor emulsion?
________________________________________________________________________
__________________________________________________________________
6. How can you differentiate butter from margarine?
________________________________________________________________________
__________________________________________________________________
7. Why do you let the dough rest after kneading?
________________________________________________________________________
__________________________________________________________________
8. How can you open 4 pieces of eggs?
________________________________________________________________________
__________________________________________________________________
9. How will you carry heavy loads?
________________________________________________________________________
__________________________________________________________________
10. Why do we need to pre-heat oven?
________________________________________________________________________
__________________________________________________________________
SECTION D: FILL IN THE BLANKS
Instruction: Supply the missing words needed in arranging the steps
of the given tasks
1. PRE-HEATING THE OVEN
a. Hold a lighted (__1__) or igniter safely near the burner tube of the
oven.
b. At the same time, push and turn the (__2__) in a counter clockwise
direction towards the desired oven temperature setting.
c. Open microwave (__3__) (depending on the style you may have to
pull handle or push a button to open).
d. Place the (__4__) containing the cake inside the microwave.
e. Close the (__5__) and set cook or reheat time as suggested for the
particular food or drink.
f. Restart (__6__) if additional cooking is needed after four minutes.
g. Check contents periodically to ensure even (__7__).
Qualification:
Bread and Pastry Production NC
II
Unit of Competency:
Prepare and Produce Pastry
Products
Date Developed:
January 8, 2023
Document No.
Issued by:
Korphil-ITTC
Developed by:
AGENALDO M. REGIDOR
Revision No.
h. Remove (__8__) to cool before removing.
2. MEASURING DRY INGREDIENTS
a. Prepare all the necessary (__9__) needed
b. Use the (__10__) to fill up the cup until it overflows
c. Use the (__11__) part of the spatula to flatten out the flour across the
measuring cup.
d. (__12__) the measured flour into a container
3. MEASURING WET INGREDIENTS
a. Prepare all the necessary (__13__) needed
b. Pour the water into the (__14__) until it reaches the right
measurement
c. (__15__) the measured water into a container
Qualification:
Bread and Pastry Production NC
II
Unit of Competency:
Prepare and Produce Pastry
Products
Date Developed:
January 8, 2023
Document No.
Issued by:
Korphil-ITTC
Developed by:
AGENALDO M. REGIDOR
Revision No.
Answer Key
Section A
1. A
2. A
3. B
4. C
5. A
6. B
7. A
8. C
9. B
10. C
11. A
12. A
13. A
14. C
15. A
Section B
1. Muffin
2. Biscuit
3. Creaming
4. Butter
5. Vegetable Shortening
6. Lard
7. Coconut Oil
8. Olive Oil
9. Stick
10. Temperature/Thermometer
Section C
1. So the bakery products will be firm and can stand
2. Using 2 cups, 1pc. ½ cup and 1pc. ¼ cup
Qualification:
Bread and Pastry Production NC
II
Unit of Competency:
Prepare and Produce Pastry
Products
Date Developed:
January 8, 2023
Document No.
Issued by:
Korphil-ITTC
Developed by:
AGENALDO M. REGIDOR
Revision No.
3. Choose the right size, and complementing color of the plates
4. Unleavened bread uses yeast, while quick bread uses baking
powder/baking soda.
5. Extracts are remnants of a product such as vanilla and uses alcohol, while
flavor emulsion suspends flavor compounds in water.
6. Butter is made from animal fat, while margarine is made from vegetable fat.
7. So that the gluten can have time to develop.
8. Using the 3-bowl method.
9. Use a tray to carry the materials.
10. To have a consistent bake of the products
Section D.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
Match
Knob
Door
Baking sheet/pan
Door
Oven
Cooking
Baking sheet/pan
Tools and equipment
Spoon
Back/Straight
Transfer
Tools and equipment
Measuring cup
Transfer
Qualification:
Bread and Pastry Production NC
II
Unit of Competency:
Prepare and Produce Pastry
Products
Date Developed:
January 8, 2023
Document No.
Issued by:
Korphil-ITTC
Developed by:
AGENALDO M. REGIDOR
Revision No.
Performance Test
Name of Trainee:
NICOLE CHING
Name of Trainer:
AGENALDO M. REGIDOR
Date
of
Institutional February 1, 2023
Assessment:
Time:
8:00AM – 3:00PM
Qualification:
BREAD AND PASTRY PRODUCTION
NCII
Unit of Competency:
PREPARE AND
PRODUCTS
PRODUCE
PASTRY
General Instruction:
Given the necessary materials, tools, supplies and equipment,
the candidate must be able to show knowledge, skills and attitude
required in the preparation and producing pastry products before the
start of the operations which include preparation and producing pastry
products in four hours.
Specific Instructions:
Given the complete tools, equipment, materials/supplies you have
to:
1.
Pre heat the oven at 350⁰F
2.
Mise en place all the ingredients
3.
For the crust, combine flour, sugar, salt and butter. Mix with
finger tips until small pea-size butter is achieved. Slowly stir in
water with the flour mixture using finger tips. Knead until just
combined. Form into a ball and refrigerate for 10 minutes. (20
mins)
Qualification:
Bread and Pastry Production NC
II
Unit of Competency:
Prepare and Produce Pastry
Products
Date Developed:
January 8, 2023
Document No.
Issued by:
Korphil-ITTC
Developed by:
AGENALDO M. REGIDOR
Revision No.
4.
Dust the dough with flour and roll into a round 2-inch bigger than
the pie pan. Grease a 7-inch pie with butter. Place the rolled out
dough and lightly press evenly into the bottom and sides of the pie
pan. (10 mins).
5.
Mix the egg, egg yolk, All Purpose Cream, Fresh Milk, and
Condensada in a bowl. Strain into another bowl to create smooth
custard. (10 mins).
6.
Whip the egg whites until soft peaks. Fold into the custard and
pour into the pie pan and bake for 40 minutes or until top is dark
golden brown and custard is barely set. Remove from the oven and
set aside to cool completely. (2 hrs).
7.
Refrigerate overnight before serving.
LIST OF EQUIPMENT, TOOLS AND MATERIALS:
Equipment
QTY
1 piece
Description
Oven
MATERIALS AND SUPPLIES: flour, yeast, egg, sugar, butter
QTY
2 cups
¼ cup
1 tsp
1 stick
½ cup
2 tsp
1 tsp
2 pieces
1 pack
¾ cup
Description
All Purpose Flour
Sugar
Fine salt
Butter, melted
Cold Water
All Purpose Flour
Butter, Melted
Egg Yolk
All Purpose Cream
Fresh Milk
Qualification:
Bread and Pastry Production NC
II
Unit of Competency:
Prepare and Produce Pastry
Products
Date Developed:
January 8, 2023
Document No.
Issued by:
Korphil-ITTC
Developed by:
AGENALDO M. REGIDOR
Revision No.
1/3 cup
2 pcs
QTY
1pc
1pc
1 set
1 set
1pc
1pc
1 pc
During the demonstration of
skills, did the trainee:
Condensed Milk
Egg White
Description
mixing bowl (small, medium)
rubber spatula
measuring cup
measuring spoon
wire whisk
pan
brush
✓ to show if evidence is
demonstrated
YES
NO
REMARKS
1.1 Required ingredients are
selected, measured and weighed
according to recipe or production
requirements
and
established
standards and procedures?
1.2 A variety of pastry products are
prepared according to standard
mixing procedures/formulation/
recipes and desired product
characteristics?
1.3 A variety of pastry products are
prepared according to standard
mixing procedures/formulation/
recipes and desired product
characteristics?
1.4 Pastry products are baked
according to techniques and
appropriate
conditions;
and
enterprise
requirement
and
standards?
Qualification:
Bread and Pastry Production NC
II
Unit of Competency:
Prepare and Produce Pastry
Products
Date Developed:
January 8, 2023
Document No.
Issued by:
Korphil-ITTC
Developed by:
AGENALDO M. REGIDOR
Revision No.
1.5 Required oven temperature are
selected
to
bake
goods
in
accordance with the desired
characteristics, standards recipe
specifications
and
enterprise
practices?
The trainee’s demonstration was:
Satisfactory
❑
Not Satisfactory
❑
Feedback to trainee:
General comments [Strengths / Improvements needed]
Trainer’s signature:
Trainee’s signature:
Date: February 1, 2023
Date: February 1, 2023
Nicole Ching
Qualification:
Bread and Pastry Production NC
II
Unit of Competency:
Prepare and Produce Pastry
Products
Date Developed:
January 8, 2023
Document No.
Issued by:
Korphil-ITTC
Developed by:
AGENALDO M. REGIDOR
Revision No.
QUESTIONING TOOL
Satisfactory
response
Questions to probe the candidate’s underpinning knowledge
Extension/Reflection Questions
1. What is the reason why we need to measure pastry
ingredients?
Yes
No
❑
❑
❑
❑
❑
❑
3. When preparing, why do we need to wash our hands?
❑
❑
4. What will you do if you accidentally mix the spoiled egg to
the mixture?
❑
❑
Contingency Questions
5. You notice that you don’t have spatula to level off the flour
ingredients. What will you do?
❑
❑
❑
❑
❑
❑
7. How to avoid risk/hazard in workplace
❑
❑
8. How did you segregate waste in the work site?
❑
❑
❑
❑
❑
❑
❑
❑
The candidate’s underpinning knowledge was:
❑
❑
The trainee’s demonstration was:
❑
❑
2. Why do we need to select the appropriate tools, materials
and equipment?
Safety Questions
2. How can we avoid accidents in the working area?
6. Why it is important to read user’s manual?
Job Role/Environment Questions
Rules and Regulations
9. What is the purpose of mixing techniques in cake
preparation?
10. Why we need to follow safety procedures in the working
area?
Satisfactory ❑
Feedback to trainee:
Qualification:
Bread and Pastry Production NC
II
Unit of Competency:
Prepare and Produce Pastry
Products
Not Satisfactory ❑
❑
Satisfactory
❑
Date Developed:
January 8, 2023
Not Satisfactory
Document No.
Issued by:
Korphil-ITTC
Developed by:
AGENALDO M. REGIDOR
Revision No.
General comments [Strengths / Improvements needed]
Trainer’s signature:
Trainee’s signature
Date February 1, 2023
Nicole Ching
Qualification:
Bread and Pastry Production NC
II
Unit of Competency:
Prepare and Produce Pastry
Products
Date: February 1, 2023
Date Developed:
January 8, 2023
Document No.
Issued by:
Korphil-ITTC
Developed by:
AGENALDO M. REGIDOR
Revision No.
MODEL ANSWERS to probe the candidate’s underpinning knowledge
Extension/Reflection Questions
1. In order to meet the specified standard of mixture.
2. Selecting the appropriate tools and equipment is important to perform the
standard procedure.
Safety Questions
3. All tools, equipment, materials and trashes must be place in the proper
place.
4. To prevent cross contamination and transmission of dirt
5. Don’t attempt to use the mixture anymore. Make another mixture to avoid
food poisoning.
Contingency Questions
6. Used the edge of a knife to level of flour if you don’t have a spatula.
7. It is important to read user’s manual to know the proper use of the device
or equipment.
Job Role/Environment Questions
8. You can avoid hazard by following the standard procedures and wearing
personal protective equipment.
9. Separate the waste into paper, plastic, metal, and glass.
Rules and Regulations
10. It gives a different texture and character to cakes
11. To lower the food risk and accidents.
Qualification:
Bread and Pastry Production NC
II
Unit of Competency:
Prepare and Produce Pastry
Products
Date Developed:
January 8, 2023
Document No.
Issued by:
Korphil-ITTC
Developed by:
AGENALDO M. REGIDOR
Revision No.
TRAINING ACTIVITY MATRIX
Training
Activity
Prayer
Check
attendance
(AM)
Trainee
Facilities/
Tools and
Equipment
Nicole Ching
 Attendanc
e sheet,
April Rose
G.
Cunanan
 White
board
marker
Venue
(Workstation
Area)
Date and
Time
Contextual
Learning
8:00 am
– 8:30
am
(30
mins.)
 LCD
projector
Recap of the
previous
training
activity- Ask
for two
volunteers to
summarize
the activity of
the previous
training
activity
Remarks
Areas and
facilities
are
prepared
 Computer
 Power
Point
Presentati
onReflection
s
 Progress
chart
Unfreezing
Activity –
Watching of
PPP
(Reflections)
 Achievem
ent chart
Distributing
the trainees
to the
different work
stations
Orientation
(New Trainees
Only)
Nicole Ching
April Rose
G.
 Data
Gathering
Tools
Qualification:
Bread and Pastry Production NC
II
Unit of Competency:
Prepare and Produce Pastry
Products
Contextual
Learning
Date Developed:
January 8, 2023
8:309:00 am
New
trainees
undergo
Document No.
Issued by:
Korphil-ITTC
Developed by:
AGENALDO M. REGIDOR
Revision No.
Cunanan
 Selfassessment
Checklist
(30
mins.)
Orientation
and RPL
9:30 –
10:00
am
Trainees
with
Reading
Learning
style will
read,
answer and
compare
answers on
the given
module
BREAK 9:00 – 9:30 AM 30 mins.
Nicole Ching
Individualized
April Rose
G.
Cunanan

Informati
on Sheet
2.1-1
Learning
Resource
Area
(30
mins.)
 Answer
Self-Check
2.1-1
 Answer
key 2.1-1
Recognition of
Prior
Learning
Performance
Test
Video
Presentation
Demonstratio
n and
Practice
Listen to the
trainer
Nicole Ching
Institutiona
l
Assessment
Area
April Rose
G.
Cunanan
Nicole Ching
April Rose
G.
Cunanan
Answer Self
– Check 1.11
Computer
Laboratory
Answer key
9:30 –
10:30
am
(1 hr.)
Recognition
of Prior
Learning
Recognized
10:30 –
11:30
am
(1 hr.)
1.1-1
Nicole Ching
April Rose
G.
Cunanan
Qualification:
Bread and Pastry Production NC
II
Unit of Competency:
Prepare and Produce Pastry
Products
Practical
Work area
10:00 –
12:00
pm
Task sheet
Performed
Satisfactory
(2 hrs.)
Date Developed:
January 8, 2023
Document No.
Issued by:
Korphil-ITTC
Developed by:
AGENALDO M. REGIDOR
Revision No.
LUNCH BREAK All Trainees 1:00 – 2:30 pm
Demonstratio
n and
Practice
Listen to the
trainer
END of the
Day
Housekeeping
Nicole ching
Practical
work area
April Rose
G.
Cunanan
All Trainees
and
Trainer
1:00 –
2:00 pm
(2 hrs.)
Housekeepin
g
Materials
Contextual
Learning
Area
Practical
Work Area
Support
Services
Area
Institution
al
Assessmen
t Area
(30
mins.)
Task sheet
Performed
Satisfactory
Clean
workshop
before the
training
day ends,
as
preparation
for the next
day’s
training
Computer
Laboratory
Trainers
Resource
Area
Learning
Resource
Area
Qualification:
Bread and Pastry Production NC
II
Unit of Competency:
Prepare and Produce Pastry
Products
Date Developed:
January 8, 2023
Document No.
Issued by:
Korphil-ITTC
Developed by:
AGENALDO M. REGIDOR
Revision No.
Training
Activity
Prayer
Check
attendance
(AM)
Recap of the
previous
training
activity- Ask
for two
volunteers to
summarize
the activity of
the previous
training
activity
Trainee
Nicole
Ching
April Rose
G.
Cunanan
Facilities/
Tools and
Equipment
 Attendance
sheet,
 White board
marker
Venue
(Workstation
Area)
Date
and
Time
Contextual
Learning
8:00
am –
8:30
am
 LCD
projector
Remarks
Areas and
facilities are
prepared
(30
mins.)
 Computer
 Power Point
PresentationReflections
 Progress
chart
 Achievement
chart
Unfreezing
Activity –
Watching of
PPP
(Reflections)
Distributing
the trainees
to the
different work
stations
Institutional Nicole ching
Assessment
April Rose
G.
Cunanan
Attendance
Sheet
Qualification:
Bread and Pastry Production NC
II
Unit of Competency:
Prepare and Produce Pastry
Products
Institutional
Assessment
Area
Date Developed:
January 8, 2023
8:3012:30
pm
Trainee/s
who
completed all
competencies
of the
Document No.
Issued by:
Korphil-ITTC
Developed by:
AGENALDO M. REGIDOR
Revision No.
SelfAssessment
Guide
(4
Hours)
qualification
will undergo
institutional
Assessment
at
preparation
for national
Assessment
1:302:00
pm
Evaluation
Form
Accomplished
Specific
Instruction
Written test
Demonstration
Checklist
Rating Sheet
Evaluation
form, tools
supplies
Materials and
Equipment
stated on TR of
Bread and
Pastry
Production
Answer
Evaluation
Form
Nicole ching
April Rose
G.
Cunanan
END of the
Day
Housekeeping
All
Trainees
and
Trainer
Evaluation
Forms
Evaluation
Forms
(30
mins.)
Housekeeping
Materials
Contextual
Learning
Area
Practical
Work Area
Support
Services Area
Institutional
Assessment
Area
Qualification:
Bread and Pastry Production NC
II
Unit of Competency:
Prepare and Produce Pastry
Products
Date Developed:
January 8, 2023
(30
mins.)
Clean
workshop
before the
training day
ends, as
preparation
for the next
day’s training
Document No.
Issued by:
Korphil-ITTC
Developed by:
AGENALDO M. REGIDOR
Revision No.
Computer
Laboratory
Trainers
Resource
Area
Learning
Resource
Area
Qualification:
Bread and Pastry Production NC
II
Unit of Competency:
Prepare and Produce Pastry
Products
Date Developed:
January 8, 2023
Document No.
Issued by:
Korphil-ITTC
Developed by:
AGENALDO M. REGIDOR
Revision No.