COMPETENCY-BASED
CURRICULUM
Sector:
TOURISM (HOTEL AND RESTAURANT)
Qualification:
BREAD AND PASTRY PRODUCTION NC II
PREPARED BY:
Leader:
Members:
Course/Yr./Sect.: BTVTED 2-1
COURSE DESIGN
COURSE TITLE
:
BREAD AND PASTRY PRODUCTION NC II
NOMINAL DURATION
:
Basic Competency: 18 hours
Common Competency: 18 hours
Core Competency: 105 hours
Total Duration: 141 hours
COURSE DESCRIPTION
:
This course is designed to enhance the knowledge, skills
and attitude in bread and pastry production 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.
ENTRY REQUIREMENTS:
Candidate/trainee must be any of the following:
• can communicate in basic English either oral and written
• at least 10-year basic education graduate
• can perform basic mathematical computation
• physically and mentally fit
• with good moral character
Competency-Based Curriculum developed by BTVTE students
COURSE STRUCTURE:
BASIC COMPETENCIES
(18 hours)
Units of
Competency
Module Title
Learning Outcomes
Nominal
Duration
1. Participate in
workplace
communication
Aligned with Provide
effective customer
service, Perform
computer operation
1.1 Participating in
workplace
communication
1.1.1
Obtain and convey
workplace information
1.1.2 Perform duties following
workplace instructions
1.1.3 Complete relevant workrelated documents
2 hours
2. Work in team
environment
2.1 Working in team
environment
2.1.1 Describe team role and
scope
2.1.2 Identify one’s role and
responsibility within a team
2.1.3 Work as a
team
member
2 hours
3.1 Solving/ addressing
General workplace
problems
3.1.1 Identify routine problems
3.1.2 Look for solutions to
routine problems
3.1.3 Recommend solutions to
problems
4.1 Developing career
and life decisions
4.1.1 Manage one’s emotion
4.1.2 Develop reflective practice
4.1.3 Boost self-confidence and
develop self-regulation
2 hours
5.1 Contributing to
workplace
innovation
5.1.1 Identify opportunities to do
things better
5.1.2 Discuss and develop ideas
with others
5.1.3 Integrate ideas for change in
the work place
6.1.1 Gather data/information
6.1.2 Asses gathered
data/information
6.1.3 Record and present
information
2 hours
Aligned with Perform
workplace and
safety practices
3. Solve/address
general
workplace
problems
Aligned with
Develop and
update industry
knowledge,
Perform effective
and safety
practices
4, Develop career
and life decisions
Aligned with
Develop and
update industry
knowledge
5. Contribute to
workplace
innovation
Aligned with Perform
computer
operations
6. Present relevant
information
Aligned with provide
effective customer
service
6.1 Presenting relevant
information
Competency-Based Curriculum developed by BTVTE students
2 hours
2 hours
Units of
Competency
Module Title
Learning Outcomes
7. Practice
occupational
safety and health
policies and
procedures
Aligned with
Observe workplace
hygiene procedures,
Perform workplace
and safety practices
7.1 Practicing
occupational safety
and health policies
and procedures
7.1.1 Identify OSH compliance
requirements
7.1.2 Prepare OSH requirements
and compliance
8. Exercise efficient
and effective
sustainable
practices in the
workplace
Aligned with
Develop and update
industry knowledge
8.1 Exercising efficient
and effective
sustainable
practices in the
workplace
9. Practice
entrepreneurial
skills in the
workplace
Aligned with
Develop and update
industry knowledge
9.1 Practicing
entrepreneurial
skills in the
workplace
Nominal
Duration
2 hours
7.1.3 Perform tasks in accordance
with relevant OSH policies
and procedures
8.1.1 Identify the efficiency and
effectiveness of resource
utilization
8.1.2 Determine causes of
inefficiency and/or
ineffectiveness of resource
utilization
8.1.3 Convey inefficient and
ineffective environmental
practices
9.1.1 Apply entrepreneurial
workplace best practices
9.1.2 Communicate
entrepreneurial workplace
best practices
9.1.3 Implement cost-effective
operations
Competency-Based Curriculum developed by BTVTE students
2 hours
2 hours
COURSE STRUCTURE:
COMMON COMPETENCIES
(18 hours)
Units of
Competency
1. Develop and
update industry
knowledge
Embedded with
Develop career
and life decisions,
Work in team
envronment
2. Observe
workplace
hygiene
procedures
Embedded with
Practice
occupational
health and
safety
procedures
3. Perform
computer
operations
Embedded with
Solve/Address
general
workplace
problems,
Contribute to
workplace
Innovation
4, Perform
workplace and
safety practices
Embedded with
Practice
occupational
health and
safety
procedures
Nominal
Duration
Module Title
Learning Outcomes
1.1 Developing and
updating industry
knowledge
1.1.1 Seek information on the
industry
1.1.2 Perform duties following
workplace instructions
1.1.3 Complete relevant workrelated documents
2 hours
2.1 Observing
workplace
hygiene
procedures
2.1.1 Describe team role and
scope
2.1.2 Identify one’s role and
responsibility within a
team
2.1.3 Work as a
team
member
2 hours
3.1 Solving/
addressing
General
workplace
problems
3.1.1 Identify routine problems
3.1.2 Look for solutions to
routine problems
3.1.3 Recommend solutions to
problems
4.1 Developing
career and life
decisions
4.1.1 Manage one’s emotion
4.1.2 Develop reflective
practice
4.1.3 Boost self-confidence
and develop selfregulation
Competency-Based Curriculum developed by BTVTE students
2 hours
2 hours
Units of
Competency
5. Provide
effective
customer
service
Embedded with
Solve/Address
workplace
problems,
Present
relevant
information
Module Title
5.1 Contributing to
workplace
innovation
Learning Outcomes
5.1.1 Identify opportunities to
do things better
5.1.2 Discuss and develop
ideas with others
5.1.3 Integrate ideas for
change in the work place
Competency-Based Curriculum developed by BTVTE students
Nominal
Duration
2 hours
COURSE STRUCTURE:
CORE COMPETENCIES
(105 hours)
Units of
Competency
1. Prepare and
produce bakery
products
Embedded with
Practice
entrepreneurial skills
in the workplace,
Practice
occupational health
and safety
procedures
Module Title
Learning Outcomes
Nominal
Duration
21hrs
1.1 Preparing and
producing bakery
products
1.1.1 Prepare bakery products
1.1.2 Decorate and present
bakery products
1.1.3 Store bakery products
Competency-Based Curriculum developed by BTVTE students
2. Prepare and
produce pastry
products
Embedded with
Practice
entrepreneurial skills
in the workplace,
Practice
occupational health
and safety
procedures
3. Prepare and
present gateaux,
tortes and cakes
Embedded with
Practice
entrepreneurial skills
in the workplace,
Practice
occupational health
and safety
procedures
4. Prepare and
display petits fours
Embedded with
Practice
entrepreneurial skills
in the workplace,
Practice
occupational health
and safety
procedures
5. Present desserts
Embedded with
Practice
entrepreneurial skills
in the workplace,
Practice
occupational health
and safety
procedures
21hrs
2.1 Preparing and
producing pastry
products
2.1.1 Prepare pastry products
2.1.2 Decorate and present
pastry products
2.1.3 Store pastry products
21hrs
3.1 Preparing and
presenting gateaux,
tortes and cakes
3.1.1 Prepare sponge and cakes
3.1.2 Prepare and use fillings
3.1.3 Decorate cakes
3.1.4 Present cakes
3.1.5 Store cakes
21hrs
4.1 Preparing and
displaying petits fours
4.1.1 Prepare iced petits fours
4.1.2 Prepare fresh petits fours
4.1.3 Prepare marzipan petits fours
4.1.4 Prepare caramelized petits
fours
4.1.5 Display petits fours
4.1.6 Store petits fours
21hrs
5.1 Presenting desserts
5.1.1 Present and serve plated
desserts
5.1.2 Plan, prepare and present
dessert buffet selection or
Plating
5.1.3 Store and package desserts
Competency-Based Curriculum developed by BTVTE students
RESOURCES:
Facilities
 Lecture/Demo Area
 Student/trainee working space
 Laboratory
 Learning Resource Center
Facilities/Equipment/Circulation Area
Equipment
Tools
Materials
 Cake flour
 Bread flour
 All purpose flour
 Sugar
 Yeast
 Butter
 Margarine
 Butter(French bread)
 Cooking oil
 Lard
 All-purpose cream
 Whipping cream
 Confectioner sugar
 Knox gelatin
 Flaked almonds
 Chocolate chips
 Chocolate, shreded
 Cherries with stem
 Cherries
 Food colors
 Tropical fruits
 Whole wheat, rye, multi grain
 Cream cheese
 Paper cups
 Tulip paste
 Sugar lace
 Pineapple juice
 Contreau







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



























Measuring cup, solid
Measuring cup, liquid (250 & 500 ml)
Measuring spoon
Cake turn table
Decorating tips
Rolling pins
Pie pan sizes 6,8,10
Sheet pans
Pie cutter
Rubber scrapper
Palette knife
Cake stand with tier
Cake pillars
Sauce pan,s/s
Ladles s/s
Knives s/s with plastic handle
Chopping board,color coded
Scale 2,10kgs
Grater
Wooden spoons
Beaters
Mixing bowls(6 pcs per set)
Wire whisk
Muffin pan,small
Muffin pan,medium
Muffin pan,big
Loaf pan,small
Loaf pan,medium
Loaf pan,big
Rectangular pan 1x8x8
Round pan 6,8,10,12,14,16
Pie pan
Flour sifter
Strainer
Double broiler
Piping bag
Commercial Mixers with
complete attachments

Mechanical Dough roller

Decker oven

Compressor

Dough cutter

Gas range

Upright freezer

Refrigerator

Competency-Based Curriculum developed by BTVTE students

Coupler
Reference
 CBLM
ASSESSMENT METHODS:
Written examination
Practical Demonstration
Oral Examination
COURSE DELIVERY:
Demonstration
Lecture
Discussion
Self-paced instruction
Modular
Role-Playing
QUALIFICATION OF INSTRUCTORS/TRAINERS:
The trainers should have/be:
 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)
Competency-Based Curriculum developed by BTVTE students
MODULES OF INSTRUCTION
CORE COMPETENCIES
BREAD AND PASTRY PRODUCTION NCII
Competency-Based Curriculum developed by BTVTE students
UNIT OF COMPETENCY :
COMMUNICATION
MODULE TITLE
:
PARTICIPATE IN WORKPLACE
Cleaning Bar Areas
MODULE DESCRIPTOR :
This unit covers the knowledge, skills and attitudes
required to gather, interpret and convey information
in response to workplace requirements.
SUGGESTED DURATION :
PREREQUISITE
90 hours
:
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module the students/ trainees will be able to:
LO1. Obtain and convey workplace information
LO2. Participate in workplace meetings and discussions
LO3. Complete relevant work related documents
Competency-Based Curriculum developed by BTVTE students
 LO1.
Obtain and convey workplace information
Assessment criteria
Contents
Conditions
1. Specific and
relevant information
is accessed from
appropriate
sources
2. Effective
questioning, active
listening and
speaking skills are
used to gather and
convey
3. Appropriate
medium is used to
transfer information
and ideas
4. Appropriate nonverbal
communication is
used
5. Appropriate lines of
communication with
supervisors and
colleagues are
identified and
followed
6. Defined workplace
procedures for the
location and
storage of
information are
used
7. Personal
interaction is
carried out clearly
and concisely
-Appropriate
sources
-Gather and
convey
information
-Appropriate
medium
-Appropriate nonverbal
communication
-Appropriate lines
of communication
-Defined
workplace
procedures
-Personal
interaction
- Fax
machine Telephone
-Writing
materials
Internet
Methodolo
gies
Assessment Methods
- Group
discussion
-Interaction
- Direct observation
-Oral and written interview
Competency-Based Curriculum developed by BTVTE students
 LO2.
Participate in workplace meetings and discussions
Assessment criteria
Contents
Conditions Methodolo
gies
1. Team meetings are
attended on time
2. Own opinions are clearly
expressed and those of
others are listened to
without interruption
3. Meeting inputs are
consistent with the meeting
purpose and established
protocols
4. Workplace interactions
are conducted in a
courteous manner
5. Questions about simple
routine workplace
procedures and matters
concerning working
conditions of employment
are asked and responded
to
6. .Meeting’s outcomes are
interpreted and
implemented
-Team meetings
-Own opinions
are clearly
expressed
-Meeting inputs
protocols
-Workplace
interactions
-Questions about
simple routine
-Meeting’s
outcome
-Fax machine
-Telephone
-Writing
materials
-Internet
- Group
discussion
-Interaction
Competency-Based Curriculum developed by BTVTE students
Assessment Methods
- Direct observation
-Oral and written interview
 LO3.
Complete relevant work-related documents
Assessment criteria
Contents
Conditions
1. Range of forms relating
to conditions of
employment are completed
accurately and legibly
2. Workplace data is
recorded on standard
workplace forms and
documents
3. Basic mathematical
processes are used for
routine calculations
4. Errors in recorded
information on
forms/documents are
identified and properly
acted upon
5. Reporting requirements
to supervisor are
completed according to
organizational guidlines
-Range of forms
-Workplace data
-Basic
mathematical
processes
-Recording
information on
forms
-Reporting
requirements
-Fax machine
-Telephone
-Writing
materials
Internet
Methodolo
gies
Assessment Methods
- Group
discussion
-Lecture
Demonstrati
on
-Role play
- Direct observation
-Oral and written interview
Competency-Based Curriculum developed by BTVTE students
 LO1. Describe team role and scope
Assessment criteria
Contents
1. The role and objective of
the team is identified from
available sources of
information
2. Team parameters,
reporting relationships
and
responsibilities are
identified from team
discussions
and appropriate external
sources
-Individual roles
-Roles and
objectives
-Team
parameters,
reporting,
relationship, and
responsibilities
Conditions
Methodolo
gies
Assessment Methods
The following
resources
should be
provided;
- Role Play
Lecture/Dis
cussion
- Role play involving the
participation of individual
member to the attainment of
organizational goal
-Case studies and scenarios
as a basis for discussion of
issues and strategies in
teamwork
-Socio-drama and sociometric methods
-Sensitivity techniques
written test
-Access to
relevant
workplace or
appropriately
simulated
environment
where
assessment
can take
place
-Materials
relevant to
the proposed
activity or
tasks
Competency-Based Curriculum developed by BTVTE students
 LO2 Identify own role and responsibility within team
Assessment criteria
Contents
Conditions Methodolo
gies
1. Individual role and
responsibilities within the
team
environment are identified
2. Roles and
responsibility of other
team members are
identified and recognized
3. Reporting
relationships within team
and external to
team are identified
-Individual roles
-Roles and
objectives
-Team
parameters,
reporting,
relationship, and
responsibilities
The following
resources
should be
provided;
- Role Play
Lecture/Dis
cussion
-Access to
relevant
workplace or
appropriately
simulated
environment
where
assessment
can take
place
-Materials
relevant to
the proposed
activity or
tasks
Competency-Based Curriculum developed by BTVTE students
Assessment Methods
- Role play involving the
participation of individual
member to the attainment of
organizational goal
-Case studies and scenarios
as a basis for discussion of
issues and strategies in
teamwork
-Socio-drama and sociometric methods
-Sensitivity techniques
written test
 LO3 Work as a team member
Assessment criteria
Contents
1. Effective and
appropriate forms of
communications
used and interactions
undertaken with team
members
who contribute to known
team activities and
objectives
2. Effective and
appropriate contributions
made to
complement team
activities and objectives,
based on
individual skills and
competencies and
workplace
context
3. Observed protocols in
reporting using standard
operating procedures
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.
-Individual roles
-Roles and
objectives
-Team
parameters,
reporting,
relationship, and
responsibilities
Conditions
Methodolo
gies
Assessment Methods
The following
resources
should be
provided;
- Role Play
Lecture/Dis
cussion
- Role play involving the
participation of individual
member to the attainment of
organizational goal
-Case studies and scenarios
as a basis for discussion of
issues and strategies in
teamwork
-Socio-drama and sociometric methods
-Sensitivity techniques
written test
-Access to
relevant
workplace or
appropriately
simulated
environment
where
assessment
can take
place
-Materials
relevant to
the proposed
activity or
tasks
Competency-Based Curriculum developed by BTVTE students
LO1.
ASSESSMENT CRITERIA:
1. Bar surfaces, equipment and tools are cleaned in accordance with industry
standard and hygiene regulations
2 Working condition of equipment is checked in accordance with manufacturer’s
manual and instructions
3 Condition of utensils and glassware is checked for dirt and damages
4 Broken, cracked items and other waste are safely disposed in accordance with
environmental considerations
5 Reports are prepared in accordance with establishments policy procedures
6 “Closing up” procedures of glassware and other equipment are accomplished
based on enterprise standards
CONTENTS:
1. Preparation of bar surfaces, equipment and tools
2. Types of Reports
CONDITIONS:
The students/ trainees must be provided with the following:
 . service counters
 service stations
 back bar mirrors
 display counter / shelves
 flooring
 beverage storages
 post mix service points
 refrigeration equipment
 glass washers
 glass racks
 ice maker
 ice bin
 trash bin
 blenders
 fruit juicers / extractors
 coffee machines
 glassware
 food containers for garnishes, chips
 bar tools
 utensils
 1.20.1 cutleries
 1.20.2 cups and saucers
 Institutional Assessment Area
METHODOLOGIES:
 Demonstration
 Lecture
 Discussion
 Self-paced instruction
Competency-Based Curriculum developed by BTVTE students

Modular
ASSESSMENT METHODS:



. Written examination
Practical Demonstration
Oral Examination
Competency-Based Curriculum developed by BTVTE students
LO2. ____________________________________________
ASSESSMENT CRITERIA:
1.
2.
3.
CONTENTS:
 .
CONDITIONS:
The students/ trainees must be provided with the following:

.
METHODOLOGIES:

.
ASSESSMENT METHODS:

.
Competency-Based Curriculum developed by BTVTE students
LO3. ____________________________________________
ASSESSMENT CRITERIA:
1.
2.
3.
CONTENTS:
 .
CONDITIONS:
The students/ trainees must be provided with the following:

.
METHODOLOGIES:

.
ASSESSMENT METHODS:

.
Competency-Based Curriculum developed by BTVTE students
UNIT OF COMPETENCY :
COMMUNICATION
MODULE TITLE
:
WORK IN A TEAM ENVIRONMENT
Working in a team environment
MODULE DESCRIPTOR :
This unit covers the skills, knowledge and attitudes to
identify one’s roles and responsibilities as a member of a team
SUGGESTED DURATION :
PREREQUISITE
90 hours
:
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module the students/ trainees will be able to:
LO1. Describe team role and scope
LO2. Identify one’s role and responsibility within a team
LO3. Work as a team member
Competency-Based Curriculum developed by BTVTE students
 LO1.
Describe team role and scope
Assessment criteria
Contents
1. The role and
objective of the team is
identified from available
sources of information
2. Team parameters,
reporting relationships
and responsibilities are
identified from team
discussions and
appropriate external
sources
- The role and
objective of the
team
- Team
parameters,
reporting
relationships and
responsibilities
Conditions
Methodolo
gies
Assessment Methods
- Fax
machine Telephone
-Writing
materials
Internet
- Group
discussion
-Interaction
- Direct observation
-Oral and written interview
Competency-Based Curriculum developed by BTVTE students
 LO2.
Identify one’s role and responsibility within a team
Assessment criteria
Contents
Conditions Methodolo
gies
1. Individual roles and
responsibilities within the
team environment are
identified
2. Roles and objectives of
the team is identified from
available sources of
information
3. Team parameters,
reporting relationships and
responsibilities are
identified based on team
discussions and
appropriate external
sources
- Individual roles
and
responsibilities
-Sources of
information
-Team
parameters,
reporting
relationships and
responsibilities
- Fax
machine Telephone
-Writing
materials
Internet
- Group
discussion
-Interaction
Competency-Based Curriculum developed by BTVTE students
Assessment Methods
- Direct observation
-Oral and written interview
 LO3.
Work as a team member
Assessment criteria
Contents
1. Effective and appropriate
forms of communications
are used and interactions
undertaken with team
members based on
company practices.
2. Effective and appropriate
contributions made to
complement team activities
and objectives, based on
workplace context
3. Protocols in reporting
are observed based on
standard company
practices.
4. Contribute to the
development of team work
plans based on an
understanding of team’s
role and objectives
- Effective and
appropriate forms
of
communications
-Workplace
context
-Protocols in
reporting
-Understanding of
team’s role and
objectives
Conditions
Methodolo
gies
Assessment Methods
- Fax
machine Telephone
-Writing
materials
Internet
- Group
discussion
-Interaction
- Direct observation
-Oral and written interview
Competency-Based Curriculum developed by BTVTE students
UNIT OF COMPETENCY :
PROBLEMS
COMMUNICATION
MODULE TITLE
:
SOLVE/ADDRESS GENERAL WORK PLACE
solving/addressing general work place problems
MODULE DESCRIPTOR :
This unit covers the knowledge, skills and attitudes
required to apply problem-solving techniques to determine the origin of problems and plan
for their resolution. It is also includes addressing procedural problems through
documentation, and referral
SUGGESTED DURATION :
PREREQUISITE
90 hours
:
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module the students/ trainees will be able to:
LO1. Identify routine problems
LO2. Look for solutions to routine problems
LO3. Recommend solutions to problems
Competency-Based Curriculum developed by BTVTE students
LO1 Identify routine problems
Assessment criteria
Contents
Conditions
Methodolo
gies
Assessment Methods
1. Routine problems or
procedural problem areas
are identify
2. Problems to be
investigated are defined
and determined
3. Current conditions of the
problem are identified and
documented
- Problems or
procedural
problem
-Problems to be
investigate
- current
conditions of the
problems
- Fax
machine Telephone
-Writing
materials
Internet
- Group
discussion
-Interaction
- Direct observation
-Oral and written interview
Competency-Based Curriculum developed by BTVTE students
LO2: Look for solutions to routine problems
Assessment criteria
1.Potential
solutions to
problem are
Identified
2.Recommendati
ons about
possible
solutions are
developed,
documented,
ranked and
presented to
appropriate
person for
decision
Contents
- Potential
solution
-presented to
appropriate
person
Conditions
Methodolo
gies
Assessment Methods
- Fax
machine Telephone
-Writing
materials
Internet
- Group
discussion
-Interaction
- Direct observation
-Oral and written interview
Competency-Based Curriculum developed by BTVTE students
LO3: Recommend solutions to problems
Assessment criteria
1.Implementation
of solutions are
Planned
2.Evaluation of
implemented
solutions are
planned
3.Recommended
solutions are
documented
and submit to
appropriate
person for
confirmation
Contents
Conditions
Methodolo
gies
Assessment Methods
- implementation
of solution
-evaluation
- recommended
solutions are
documented
- Fax
machine Telephone
-Writing
materials
Internet
- Group
discussion
-Interaction
- Direct observation
-Oral and written interview
Competency-Based Curriculum developed by BTVTE students