B.p.p. Portfolio

Portfolio in

TRAINERS METHODOLOGY I Sector

: TOURISM

Qualification Title: TRAINERS METHODOLOGY I Module Title

Prepared by

: PREPARE AND PRODUCE BAKERY PRODUCTS : SHEILON B. VALLES

Technical Education & Skills Development Authority REGIONAL TRAINING CENTER San Jose, Pili, Camarines Sur

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

Date Developed: February 11, 2019 Developed by: SHEILON B. VALLES

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Plan Training Session

TRAINING NEEDS BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

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CORE COMPETENCIES Gaps L.O.1 Prepare bakery products L.O.2 Decorate and present bakery products L.O.3 Store bakery products L.O.2. Prepare fresh petits fours L.O.3 Prepare marzipan petits fours L.O.4 Prepare caramelized petits fours L.O.5 Display petits fours L.O.6 Store petits fours L.O.1. Present and serve plated desserts L.O.2 Plan, prepare and present dessert buffet selection or plating L.O.3 Store and package desserts

Module Title/Module of Instruction 1. Prepare bakery products

4. Prepare and display petits fours

5. Prepare desserts

MODULE OF INSTRUCTIONS

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

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UNIT OF COMPETENCY:

PREPARE AND PRODUCE BAKERY PRODUCTS

MODULE TITLE:

PREPARING AND PRODUCING BAKERY PRODUCTS

MODULE DESCRIPTOR: This module 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. NOMINAL DURATION:

19 hours

SUMMARY OF LEARNING OUTCOMES: Upon completion of the module, the trainees/students should be able to: LO1. Prepare bakery products LO2. Decorate and present bakery products LO3. Store bakery products

L.O.1. PREPARE BAKERY PRODUCTS

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

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ASSESSMENT CRITERIA: 1. Required ingredients are selected, measured and weighed according to recipe or production requirements and established standards and procedures 2. A variety of bakery products are prepared according to standard mixing procedures/formulation/ recipes and desired product characteristics 3. Appropriate equipment are used according to required bakery products and standard operating procedures 4. Bakery products are baked according to techniques and appropriate conditions; and enterprise requirement and standards 5. Required oven temperature are selected to bake goods in accordance with the desired characteristics, standards recipe specifications and enterprise practices CONTENTS: Procedures in preparing bakery products. CONDITIONS: Students/trainees must be provided with the following: Ingredients:  Flours  Sugars  Eggs  Milk  Cream  Gelatin  Fruits  Nuts  Flavourings and essences  Chocolate  Leavening agents (Yeasts, baking powder, etc) Equipment/tools/instrument:         

Commercial mixers and attachments Cutting implements Scales Measures Bowls Ovens Moulds, shapes and cutters Baking sheets and containers Various shapes and sizes of pans BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

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Instructional materials:    

Reference books CBLM/Modules Computer Desktop/Laptop CD’s/DVD’s

METHODOLOGIES:     

Self-paced learning Modularized learning Individualized learning Blended Demonstrations

ASSESSMENT METHODS:  

Written/oral examination Demonstration with Oral questioning

L.O.2. DECORATE AND PRESENT BAKERY PRODUCTS ASSESSMENT CITERIA: BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

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1. A variety of fillings and coating/icing, 2. glazes and decorations for bakery products are prepared according to standard recipes, enterprise standards and/or customer preferences 3. Bakery products are filled and decorated, where required and appropriate, in accordance with standard recipes and/or enterprise standards and customer preferences 4. Bakery items are finished according to desired product characteristics 5. Baked products are presented according to established standards and procedures. CONTENTS: Process on presenting and decorating cakes CONDITIONS: Students/trainees must be provided with the following: Equipment/tools/instrument  Decorating materials  Packaging materials Supplies/materials  Confectioner sugar  Decorating materials Instructional materials  Reference books  CBLM/Modules  Computer Desktop/Laptop  CD’s/DVD’s METHODOLOGIES:  Self-paced learning  Modularized learning  Individualized learning  Blended  Demonstrations ASSESSMENT METHODS:  Written/oral examination  Demonstration with Oral questioning

L.O.3. STORE BAKERY PRODUCTS ASSESSMENT CITERIA: BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

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1. Bakery products are stored according to established standards and procedures 2. Packaging are selected appropriate for the preservation of product freshness and eating characteristics STORE CONDITIONS: 1. Consideration of temperature, light and air exposure 2. Use of appropriate containers 3. Labelling 4. Display cabinets including temperature- controlled cabinets to cool or warm 5. Refrigeration, chilling and freezing 6. Length of time in freezer /cool storage CONTENTS: Procedure in storing bakery products. CONDITIONS: Students/trainees must be provided with the following: Equipment/tools/instrument  Chiller  Supplies/materials  Breads  Packaging materials Instructional materials  Reference books  CBLM/Modules  Computer Desktop/Laptop  CD’s/DVD’s METHODOLOGIES:  Self-paced learning  Modularized learning  Individualized learning  Blended  Demonstrations ASSESSMENT METHODS:  Written/oral examination  Demonstration with Oral questioning

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

Date Developed: February 11, 2019 Developed by: SHEILON B. VALLES

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SESSION PLAN Sector Qualification Title Unit of Competency Module Title

: : : :

Tourism BREAD AND PASTRY PRODUCTION NCII PREPARE AND PRODUCE BAKERY PRODUCTS PREPARING AND PRODUCING BAKERY PRODUCTS

LEARNING OUTCOMES: L.O. 1 Prepare bakery products L.O. 2. Decorate and present bakery products L.O. 3. Store bakery products A. INTRODUCTION: This session 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. B. LEARNING ACTIVITIES LO 1: Prepare Bakery Products Learning Content 1. Preparing equipment used in bakery production

Methods Modular Instruction Self-paced Lecture

Blended

Presentation Read Information Sheet 1.1-1 Preparing equipment used in bakery production View power point presentation on 1.1-1

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

Practice

Feedback

Resources

Answer self-check 1.1-1

Compare answer to answer key 1.1-1

Information Sheet 1.1-1, CBLM

1 hr.

Answer

Auto

E-media

1 hr.

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Time

Demonstration

2. Process in producing bakery products

Modular Instruction Self-paced Lecture Blended

Demonstration

Preparing equipment used in bakery production Perform task sheet 1.1-1 Prepare equipment used in bakery production

self-check 1.1-1

Read Information Sheet 1.1-2 on process in producing bakery products View power point presentation on information sheet 1.12 process in producing bakery products

Answer self-check 1.1-2 Oral questioning

Perform task sheet 1.1-2 on produce bakery products

Perform task sheet 1.1-2

Perform task sheet 1.1-1

feedback Evaluate own performance using Performance Criteria Checklist Compare answer to answer key 1.1-2

PREPARE AND PRODUCE BAKERY PRODUCTS

Date Developed: February 11, 2019 Developed by: SHEILON B. VALLES

2 hrs.

Information Sheet 1.1-2, CBLM

1 hr.

Compare answer to model answer

E-Media

1 hr.

Evaluate own performance using Performance Criteria Checklist

Information Sheet 1.1-2, CBLM

3 hrs .

LO 2: Decorate and present bakery products BREAD AND PASTRY PRODUCTION NC II

Information Sheet 1.1-1, CBLM

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1. Process in decorating bakery products

Modular Instruction Self-paced Lecture Blended

Demonstration

2. Preparation and Presentation of decorated bakery products

Modular Instruction Self-paced Lecture Blended

Demonstration

Read information Sheet 1.2-1 in Process in decorating bakery products View video presentation on Process in decorating bakery products Perform task sheets 1.2-1 Decorate bakery products Read information Sheet 1.2-2 on Preparation and Presentation of decorated bakery products View power point presentation 1.2-2 on Preparation and Presentation of decorated bakery products Perform task Sheet

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

Answer self-check 1.2-1 Answer self-check 1.2-1 Perform Task Sheet 1.2-1

Compare answer to answer key 1.2-1 Auto feedback Evaluate own performance using Performance Criteria Checklist

Information Sheet 1.2-1, CBLM

1 hr.

E-Media

1 hr.

Information Sheet 1.2-1, CBLM

2 hrs.

Answer self-check 1.2-2

Compare answer to answer key 1.2-2

Information Sheet 1.2-2, CBLM

1 hr.

Answer self-check 1.2-2

Auto feedback

E-Media

1 hr.

Information

2 hrs.

Perform

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1.2-2 on Prepare, Present and decorate bakery products

task sheet no. 1.2-2

performance using Performance Criteria Checklist

Sheet 1.2-2, CBLM

Compare answer to answer key 1.3-1

Information Sheet 1.3-1, CBLM

1 hr.

Auto feedback

e-media

1 hr.

Information Sheet 1.3-1, CBLM

2 hrs.

Information Sheet 1.3-4, CBLM

1 hr.

E-Media

LO 3: Store bakery products 1. Techniques in package and design

2. Storing Bakery Products

Modular Instruction Self-paced Lecture

Read Information Sheet 1.3-1 in Techniques in package and design

Blended

View power point presentation 1.3-1 in techniques in package and design

Answer self-check 1.3-1 (computer based)

Demonstration

Perform task Sheet 1.3-1 on Techniques in package and Design

Perform task sheet no. 1.3-1

Read Information Sheet 1.3-2 Storing Bakery Products

Answer self-check 1.3-2

Modular Instruction Self-paced

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

Answer self-check 1.3-1

Date Developed: February 11, 2019 Developed by: SHEILON B. VALLES

Evaluate own performance using Performance Criteria Compare answer to answer key 1.3-2

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Blended

View Video Presentation 1.3-2 Storing Bakery Products

Oral questioning

Demonstration

Observe trainer’s demonstration on Store Bakery Products

Perform Task Sheet no. 1.3-2

Compare answer to model answer 1.32 Evaluate own performance using Performance Criteria Checklist

e-media

1 hr.

Information Sheet 1.3-2, CBLM

2 hrs.

C. ASSESSMENT PLAN  Performance Test Hands-on practice of preparing and presenting bakery products Institutional assessment and oral questioning on preparing and producing bakery products to check trainee’s knowledge, skills, and attitude requirements. D. TEACHER’S SELF-REFLECTION OF THE SESSION At the end of the session, evaluation will be done in order to determine if there is a need to improve or enhance the training and delivery as well as the trainer’s capability. Also, recommendation will be given to each trainee with regards to their performance as an outcome of the Institutional Assessment so the learners will be able to apply the knowledge, attitude and skills in a real- world task.

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

Date Developed: February 11, 2019 Developed by: SHEILON B. VALLES

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PARTS OF COMPETENCY BASED LEARNING MATERIALS

In our efforts to standardized Competency Based Learning materials, the above parts are recommended for use in Competency Based Training (CBT)in Technical Education Skills Development Authority(TESDA) Technology Institutions. The next section will show you the components and features of each part.

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

Date Developed: February 11, 2019 Developed by: SHEILON B. VALLES

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HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL Welcome to the Module PREPARING AND PRODUCING BAKERY PRODUCTS. This module contains training materials and activities for you to complete. The unit of competency “Prepare and Produce Bakery Products” contained the knowledge and skills and attitudes required for Bread and Pastry Production. It is one of the specialized modules at National Certificate Level II (NC II). You are required to do through a series of learning activities in order to complete each learning outcomes of the module. In each learning outcome there are Instruction Sheets to help you better understand the required activities. Follow these activities on your own and answer the self-check at the end of each learning outcome. You may remove a blank answer sheet at the end of each module to write your answers for each self-check. If you have questions, don’t hesitate to ask your facilitator for assistance. The goal of this course is the development of practical skills in supervising work-based training. Tools in planning, monitoring and evaluation of work-based training shall be prepared during the workshop to support in the implementation of the training program. This module is prepared to help you to achieve the required competency, in “BREAD AND PASTRY PRODUCTION NC II”. This will be the source of information for you to acquire knowledge and skills in this particular competency independently and at your own pace, with minimum supervision or help from your facilitator. Remember to: Work through all the information and complete the activities in each section. Read information sheets and complete the self-check. Answer keys are included in the package to allow immediate feedback. Answering the self check will help you to acquire the knowledge content of this competency. Perform the task sheets and job sheets until you are confident that your output conforms to the performance criteria check list that follows the sheets. Submit outputs of the task sheets and job sheets to your facilitator for evaluation and recording of the Accomplishment Chart. Outputs shall serve as your portfolio during institutional competency evaluation.

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

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A certificate of achievement will be awarded to you after passing the evaluation. You must pass the institutional competency evaluation for this competency before moving to another competency. If you can demonstrate to your trainer that you are competent in a particular outcome, you don’t have to do the same training again. Talk to your trainer about having them formally recognized. If you have a qualification or certificate of competence from previous training, show it to your trainer. If the skills you acquired are still current and relevant to the unit/s of competency they may become part of evidence you can present to RPL. If you are not sure about the currency of your skills discuss this with your trainer. After completing this module ask your trainer to assess your competency. Result of your assessment will be recorded in your competency profile. All the learning activities are designed for you to complete at your own pace.

BREAD AND PASTRY PRODUCTION NC II

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BREAD AND PASTRY PRODUCTION NC II (Qualification Title) COMPETENCY-BASED LEARNING MATERIALS List of Competencies No.

Unit of Competency

Module Title

Code

1.

Prepare and Produce Bakery Products

Preparing and Producing Bakery Products

TRS74139

2.

Prepare and Produce Pastry Products

Preparing and Producing Pastry Products

TRS741380

3.

Prepare and present gateaux, tortes and cakes

Prepare and present gateaux, tortes and cakes

TRS741380

4.

Prepare and display petit fours

Preparing and serving other types of desserts

TRS741344

5.

Present Desserts

Presenting Desserts

TRS741343

MODULE CONTENT Program/Course

: BREAD AND PASTRY PRODUCTION NC II

Unit of Competency

: Prepare and Produce Bakery Products

Module

: Preparing and Producing Bakery Products

Nominal Hours

: 19 hours

INTRODUCTION An understanding of how bakery products must be presented is essential in commercial food production environment and hospitality establishments. Hence, skills, knowledge and attitude required is efficiency and professionally done in commercial kitchen or bakery operation. In this module you will be able to prepare, present, package and store bakery products in accordance with enterprise standards and procedures. After doing the learning activities in this module you will be assessed by Module of Content your instructor to evaluate knowledge and skills acquired.

List of Competencies

BREAD AND PASTRY PRODUCTION NC II

Front Page

PREPARE AND PRODUCE BAKERY PRODUCTS

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LEARNING OUTCOMES 1. Prepare bakery products 2. Decorate and present bakery products 3. Store bakery products PERFORMANCE CRITERIA All standard of performance for Preparing and Producing Bakery Products is in accordance with company or establishment standard operating procedure required by Tourism Sector to provide a high quality service. Prepare bakery products 1. Required ingredients are selected, measured and weighed according to recipe or production requirements and established standards and procedures 2. A variety of bakery products are prepared according to standard mixing procedures/formulation/ recipes and desired product characteristics 3. Appropriate equipment are used according to required bakery products and standard operating procedures 4. Bakery products are baked according to techniques and appropriate conditions; and enterprise requirement and standards 5. Required oven temperatures are selected to bake goods in accordance with the desired characteristics, standards recipe specifications and enterprise practices. Decorate and present bakery products 1. A variety of fillings and coating/icing, glazes and decorations for bakery products are prepared according to standard recipes, enterprise standards and/or customer preferences 2. Bakery products are filled and decorated, where required and appropriate, in accordance with standard recipes and/or enterprise standards and customer preferences 3. Bakery items are finished according to desired product characteristics 4. Baked products are presented according to established standards and procedures. Store bakery products 1. Bakery products are stored according to established standards and procedures. 2. Packaging is selected appropriate for the preservation of product freshness and eating characteristics BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

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LEARNING OUTCOME NO. 1 PREPARE BAKERY PRODUCTS CONTENTS: 1. Procedures in preparing bakery products. 2. Preparing equipment use in bakery products. ASSESSMENT CRITERIA: 1. Required ingredients are selected, measured and weighed according to recipe or production requirements and established 2. standards and procedures 3. A variety of bakery products are prepared according to standard mixing procedures/formulation/ recipes and desired product characteristics 4. Appropriate equipment are used according to required bakery products and standard operating procedures 5. Bakery products are baked according to techniques and appropriate conditions; and enterprise requirement and standards 6. Required oven temperature are selected to bake goods in accordance with the desired characteristics, standards recipe specifications and enterprise practices CONDITIONS: Students/trainees must be provided with the following: Ingredients:  Flours  Sugars  Eggs  Milk  Cream  Gelatin  Fruits  Nuts  Flavourings and essences  Chocolate  Leavening agents (Yeasts, baking powder, etc) Equipment/tools/instrument:  Commercial mixers and attachments  Cutting implements BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

Date Developed: February 11, 2019 Developed by: SHEILON B. VALLES

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      

Scales Measures Bowls Ovens Moulds, shapes and cutters Baking sheets and containers Various shapes and sizes of pans

Instructional materials    

Reference books CBLM/Modules Computer Desktop/Laptop CD’s/DVD’s

METHODOLOGIES:     

Self-paced learning Modularized learning Individualized learning Blended Demonstrations

ASSESSMENT METHODS:   

Written/oral examination Demonstration with Oral questioning Observation

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

Date Developed: February 11, 2019 Developed by: SHEILON B. VALLES

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LEARNING EXPERIENCES PROCESS IN PREPARING BAKERY PRODUCTS LEARNING ACTIVITIES READ information sheet 1.1-1 in Process in preparing bakery products. ANSWER the Self- check 1.1-1 compare answer with the answer key 1.1-1 VIEW Power Point Presentation in 1.1-1 in Process in preparing bakery products. COMPARE answer with autofeedback PERFORM Job sheet 1.1-1 in Process in preparing bakery products.

SPECIAL INSTRUCTIONS This Learning outcome and the information given on these CBLM required integrating the specific lesson to the students and deals with some methods and application given from the trainer MUST be adopted of the students. Passing to the learning activities outlined for the left column to acquire the necessary information before performing the task in Portion Control and Presentation of Desserts according to job requirements. This shows the performance level of the students for guidance and evaluation of their performance.

EVALUATE output using performance criteria check list 1.1-1

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

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INFORMATION SHEET 1.1-1 PROCEDURE IN PREPARING BAKERY PRODUCT (Title) LEARNING OBJECTIVES: After reading this INFORMATION SHEET, YOU MUST be able to: 1. Identify and select required commodities according to recipe and production requirements. 2. Enumerate the variety of yeast goods to desired product characteristics. 3. Define a variety of yeast goods according to standard recipes and enterprise standards. 4. Distinguish the correct techniques to produce yeast goods to enterprise standards. 5. State the process of the bake yeast goods to enterprise requirements and standards. 6. Describe good oven conditions to baking yeast goods. INTRODUCTION The lesson deals with the knowledge and skills required by bakers and pastry cooks to prepare and produce a range of high-quality bakery products in commercial food production environments and hospitality establishments. Select required commodities according to recipe and production requirements Flour Wheat is the prime grain that flour is obtained from the baking industry. Wheat flour is the most popular flour. This is because other parts of the wheat grain are harsh and are unpopular with the general public. This is not saying they are not good to eat. The following information relates to dough’s for bread and yeast goods not pastry Gluten is formed when insoluble proteins (Glutenin and Glaidin) are hydrated with moisture, normally water. The combination of these two proteins allows the flour to take up water and hold the moisture with the gluten structure. When this gluten is developed it becomes tough and elastic allowing bread dough to expand and hold gas produced during fermentation.

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

Date Developed: February 11, 2019 Developed by: SHEILON B. VALLES

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The unleavened dough like pastry this gluten structure allows for it to be stretched out over a large area without breaking. Sugar Sucrose 2-4%: all plant material naturally contains sugar. 1.5-2% is sufficient for gas production up to 5 hours (bulk ferment time) plus glucose, plus dextrose (inversion of cane sugar). if flour is low in these sugar, malt can be added to formulae, to allow longer Bulk Fermentation Time(BFT) Effects of Sugar:  Soften crumb  Sweetens  Increases crust and whiter crumb colour  Increased levels slacken or weaken the dough  Greater water retention (stays moist, therefore better shelf -life)  Better eating qualities, but high qualities result in bread flavour loose Moisture The natural proportion of water depends in conditions of growth, storage and milling. Wheat is hard grain and needs to be soaked in water to aid the milling process. Fat 1-2%: this contains catorene, the colouring pigment of flour Effects of Fat         

Improve slicing Softer crumb Shorter eating crumb Softer crust Better keeping qualities Increase volume Shorter eating crust Emulsifier fats retard crumb enhances firmness

Enzymes Diastatic -amylase change starch i sugar. Proteolytic - conditions the proteins Responsible to soften the gluten, dough tolerance is reduced and could cause collapsing of the bread, especially in whole meal products. Salt Is a natural mineral that consist of 6 parts chlorine and 4 parts sodium. BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

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Yeast Baker’s yeast, Saccharomyes cerevisiae, is manufactured specially for the production of Yeast Goods. Because it is a living organism, baker’s yeast is very perishable and must have optimum storage conditions Compressed yeast should be stored in dark and cool conditions; it is the best used for up to two weeks after manufacture, as it slowly loses its strengths. Yeast is produced carbon dioxide and Ethyl alcohol, by changing sugars. The activity of the yeast is destroyed at temperatures above 55℃ and maybe severely impaired at temperatures over 45℃. Nutrition Yeast is rich in protein and B vitamin. It must not come into direct contact with salt, sugar or fat. Water Hydrates gluten forming proteins (Gladin and Glutenin) Dissolve and disperses salt and sugars and carries sugars to the yeast which it can only use in liquid form.  Provides moisture for yeast to grow  Hydrates dry yeast and disperse both dry and compressed  Control dough temperature  Control dough consistency  Wets and swell starch during baking (gelatinization) - makes it available to analyse enzymes  Controls enzymes activity (enzymes are active only in liquid mediums)  Increase self-life  Contributes to eating qualities Milk Powder “Food Standards” stipulate that milk bread must contain 4% non-fat milk solids on the dry crumb. The purpose of this regulation is to increase the food value in protein and mineral content, therefore skim milk powder is mostly used, Effects of milk powder in the baked products:  Brighter and softer crumb  Reddish brown (foxy) crust colour, due to lactose (milk sugar), which cannot be used by yeast as food  Increased nutritional value and flavour BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

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 Greater volume (due to strengthening of gluten strands by the case in protein)  Slight sweetness(due to lactose) Eggs Eggs can be purchased as follows:  Shell eggs  Liquid egg/ egg pulp  Frozen egg Effects of egg:  Moistening  Increased nutritional value  Emulsifying, due to lecithin in the egg yolk, therefore better keeping qualities  Aids structure, due to the proteins, which coagulate at 65 to 70℃  Better colour and appearances to baked product  Better eating qualities  Better keeping Bran The by-product of the brake system after all the available endosperm has been removed. Bran can vary in particle size and composition, depending on both wheat type and the efficiency of the milling system. Some bran is sold for Human Consumption as it is a good source of insoluble dietary fibre. Effects of Bran  Darker crumb colour  Lower volume, due to the non-gluten forming proteins  Increase water level  Shorter mixing times  High fibre intake, assisting in bowel function. Dried Fruits Dried fruits evolved as way of preserving excess fruits when they were in abundance to be enjoyed when fruits were not readily available because of the season Almost any dried fruit or nut can be added to yeast goods Mostly commonly dried fruits used are sultans, currants, raisins, mixed peel and dates. All fruits should be washed prior to use then thoroughly dried to avoid discolouration of the dough.

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

Date Developed: February 11, 2019 Developed by: SHEILON B. VALLES

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Nuts The most commonly used nuts are hazelnuts, walnuts, almonds. And peanuts. Nuts have very high fat content. Large amounts are used in bread making need the additional of extra yeast and also extra gluten. Effects of dried fruits and nuts  Eating qualities  Texture  Flavour  Colour  Increase moisture  Increase shelf life  Better visual appeal Prepare a variety of goods to desired product characteristics Variety of Yeast Goods Yeast goods are defined as a sweet dough product. Bread is produced with yeast and is savoury version. The sweet yeast product would be any with more than 5% sugar and increased level of fat. Some plain dough’s that are served with savoury products like a hamburger is actually a ‘bun’ and not a ‘roll’.

May products are classed as yeast goods. Panatone The delicate and porous rich festive bread is studded with sultanas and flavoured with candied citrus peel. It is baked in tall cylindrical moulds and can be served with cream or fresh mascarpone. To develop yeast flavours, the dough is sometimes prepared in several stages with prolong maturing times in between.

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Ginger bread The dough is multi- purpose dough and can be used for a variety of products. By adding different spices and/or fruits, different shapes can be given cut out and after baking, coated with icing or chocolate. The dough is also suited for making ginger bread. Honey cake (Israel) This cake is traditionally served on the Sabbath and the festivals, particularly at the beginning of the New Year, in order to sweeten the hope for a happy year ahead. Tsoureki (Greece) This traditional sweet bread can be found during any major religious festival. Its flavouring components can be many, as each family or baking professional have their own favourite. Stollen (Germany) A product popular in many European countries around Christmas time and originating from Germany, stollen is made from a heavy(rich in fat) yeast dough. Baba and Savarin They are very light and soft sweet yeast products, oval shaped for babas and flat round circle shape for savarian. As the sponge is very soft and runny it is preferred to use a piping bag to fill it into the special moulds. Danish Pastries This pastries are made with yeast dough laminated with butter (or other fats), then turns given similar to puff paste, resulting in light and crisp. They are produced in many different shapes and sizes with a variety of fillings and toppings. Croissants Crescent shapes pastries of delicate, flaky structure prepared from laminated yeast dough. It is consumed plain or filled (sweet or savoury)or cut open and filled with meats, cheese and/or salads (snacks, light meals).

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Broiche Yeast dough rich in butter and eggs, traditionally in the shapes of a large ball with a smaller one on top. Its smooth, delicate crumb mstrucure is directly related to the high content of butter and eggs. Buchty It is fine flavoured egg and butter enriched breakfast treat, very similar to broiche. It can be either eaten with cured meat or jams, toasted or plain. It is often used in airline catering due to its long shelf life and due to the fact that it is suitable for any meal. Produce a variety of yeast goods according to standard recipes and enterprise standards Calculating required water temperature for required dough temperature Example: Required FDT 31% Multiply by 2 X2 = 62℃ Subtract flour temp. 21℃ Equals required water temp. = 41℃ Dough yield calculations When bakers talk about a ‘1kilogram’. Dough this weight actually applies to the flour content of the dough only. When all the other ingredients are added, the total dough weight is referred to as the expected yield (from 1kilo of flour) TOTAL DOUGH WEIGHT=EXPECTED YIELD In calculating the ingredients, weights for given amount of dough (the required yield) we use the expected dough yield from 1 kilo of flour using the following formula: New base weight yield/expected yield

of

flour

=

a

required

Example: Use the following dough formula to calculate the actual qualities of ingredients for the required yield: Ingredients % 1kg Factor Required Flour 100 1.000 4.1 4.100 Salt 2 0.020 4.1 .082 BREAD AND PASTRY PRODUCTION NC II

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Improver Yeast Water

1 0.010 4 0.040 60 0.600 Total 1.670 Expected Yield

4.1 4.1 4.1

.041 .164 2.460 6.847 Total dough weight

Required yield is the number of units to be produced multiplied by the scaled unbaked weight: 3 units @ a scale weight of 0.520 kg (3 x 0.520 =1.560kg) 4 units @ a scale weight of 0.300 kg (4 x 0.300 =1.200kg) 5 units @ a scale weight of 0.800 kg (3 x 0.800 =4.000kg) Gives the total required yield (dough weight) =6.760kg New base weight of flour =required yield /expected yield =6.760 + 1.670 factor

=4.047904 factor Round up to

=4.1

Apply factor 4.1 to all ingredients 4.1x1.00kg flour =4.100 Add up to the new recipe and the total weight should be sufficient to produce the required dough weight. Dough making process Modern product of dough’s varieties from country to country. Most are based on rapid dough system where additives like dough improver's are added to speed up the process of fermentation. Here we will discuss two dough making process:  Rapid or ‘no time’ process (ADD)  Mix all ingredients including the addition of an A.D.D bread improver until the gluten protein is well develop  Rest for +/-10-30 minutes. (covered to prevent skinning or chilling)  Process as usual Ferment and dough process  Yeast level from 3% upwards, depending on size product  Requires A.D.D bread improver  Warmer dough temperature 28-30℃. Gluten strengthened are used to enable the process to be effective  The gluten structure is modified by chemicals to produce a mature dough as it is taken from the machine BREAD AND PASTRY PRODUCTION NC II

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 Ascorbic acid strengthens(matures)  L Cysteine or Matabisulphite softens (mellows)  Space Saving - dough room/mixing area Increased bread yield -dough’s do not slacken and can include more water as well as no fermentation weight loss Divider accuracy improved - less gas evolution that in other types of dough If processing equipment breaks down there is loss due to only one dough being in process at a time. In B.F.P. dough there will be a number of dough in fermentation at the same time.  Labour Saving, due to production efficiency and no Knock Back and BFT  Loss of flavour, due to the production process  Increase cost of products (improver)  Ferment and dough process  Normally it used to raise enriched breads, with high qualities of sugar and fat. Ferment provides ideal conditions for yeast to multiply before adding the sugar to the dough.  Using the F&D process overcomes the retarding effects of fat and sugar on yeast. FERMENT Stage 1 Contains:

DOUGH Stage 2 Process to a dough with remaining ingredients:

20% of the flour All water All yeast Up to 5% sugar

Add Ferment

Ferment for 30 minutes (double in size) After bulk fermentation (double in size) Dough is ready to be scaled off Important to note:  The optimum is approximately 12.5% anything above this will have a retarding effect on the dough.  When dough’s are made with high sugar levels additional yeast must be used.  This is the experience component. Remember: Yeast is a living organism, nothing is constant. BREAD AND PASTRY PRODUCTION NC II

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Remember: The fermentation stage is when a lot of the dough flavour is developed so choice of method is important. For dough’s that have large amount of ingredients that retard the growth of the yeast, the ferment method is better for flavour development. Dough mixing This dough’s need to be well developed before the fruit is added. Do not mix excessively after adding the fruit, as this may cause the fruit to break up, particularly if it has been washed. Rest period A recovery time of approximately 10 minutes following mixing will ensure that the dough is suitable for processing. Moulding The dough pieces should be adequately moulded and /or rolled. However excessive handling will produce roughly finished products. Baking pans and trays There are two options for tray or pan preparation. Trays and pans may be well -greased with animal or vegetable oil, or lined with silicone paper. However, baked products should be removed from paper before glazing. Final prove A temperature of 30°-40℃ with a relative humidity (RH) of 80 - 85% to prevent skinning is recommended Excessive steam in the final proves will cause the formation of tough, leathery crust and should be avoided at all times. Over-proving weakens the dough structure and could cause it to collapse in the oven Baking Due to the high sugar content, an oven temperature of approximately 190°-210℃ is usually most suitable for buns and loaves To prevent the crust toughening and the possible collapse or shrinking after removal from the oven The shiny surface usually associated with this type of product is the best obtained by washing immediately after baking with a sugar syrup or bun wash.

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Bun wash or glaze Water and sugar syrup may be used with the addition of 25g per litre of powdered gelatine. This will prevent excessive stickiness, which cause most packaging problems. The dry, shiny surface is dependent on the evaporation of the moisture in the wash and the subsequent increase in viscosity of the sugar solution. It is important to apply the hot wash immediately after removing the product from the oven. Decoration It will be similar but slightly different for each product. Moist yeast product is produced to be consumed on the day or soon after being produced. Use correct techniques to produce yeast goods to enterprise standards When customers purchase a product from bakery it is based on two reasons: They like the look of the product, visual stimulation They purchase before and want the same thing again. If the product is not consistent then the costumer will not be satisfied and will then complain. Consistency in product manufacture is achieved by the following:  Correct weighing of ingredients  Formula balance  Bakery products are consistent when formula balance is maintained  Scaling weight accurately  Mixing the dough/batter the same every time  Cutting or weighting to correct size  Moulding to correct shape  Baking the same every time  These are the skills and techniques that will return a consistent bakery product every time. After baking, the product might need to be cut again into portions. Every time must look the same Then, when all is ready for sale everything must be sold the same way: Either: By portion, each individually By weight, kilogram/gram BREAD AND PASTRY PRODUCTION NC II

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Recipe for good baking  Weigh all ingredients. Do not measure them. What is the difference?  Weight is measured by scaling ingredients on the same set of weighing scales.  Measuring is done with cups and by volume.  Weight is inconsistent each. Bake yeast good to enterprise requirements and standards Product characteristics that costumer looks for come from the following: Colour of the products. When it is finally remove from the oven is important to the visual appeal of the products. Colour stimulates the senses and encourages the costumer to purchase. Appearance. It is about the form and shape. It is important that all pieces have the same appearance. Consistency and texture. It is about how it feels in the mouth when the costumer is consuming the products. Moisture content. Adds to the shelf life and mouth feels of the products Mouth feels and eating properties. Select correct oven conditions for baking yeast goods Yeast good will be baked in an oven temperature ranging from 180°220℃. This is because they contain sugar. Products baked with sugar will darken on the crust quicker than bread. To control the browning of the crust, the product is baked at the lower temperature: Appearance  Colour on the outside crust  Colour adds to the appearance  Too dark and it is burnt: It will taste bitter  Under baked will look pale and uninviting; BREAD AND PASTRY PRODUCTION NC II

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 A well -baked product will have a bold appearance

SELF - CHECK 1.1-1 Fill in the blanks. Write your answer in the space provided ____________________ ____________________ ____________________ ____________________ ____________________

1. How many percent contain of starch in flour? 2. It is formed when insoluble proteins are hydrated 3. Enzymes that starch change in sugar. 4. Controls fermentation. 5. Dissolve and disperses salt and sugar

True or False.

Read statement carefully. Write TRUE if the statement is correct, and write FALSE if the statement is wrong. ____________________ ____________________ ____________________ ____________________ ____________________

1. Eggs is an emulsifier and can give better colour and appearance to baked products 2. Oil helps to increase food value in protein and mineral 3. Fat is a generic name of oil. Butter, and margarine 4. Bread improver’s contain chemical stimulants ensuring adequate source of nitrogen. 5. Yeast is unicellular organism that contains a multitude carrying out of the series in chemical reactions.

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ANSWER KEY 1.1-1 Fill in the blanks. 1. 2. 3. 4. 5.

64-67% Gluten Diastatic Salt Water

TRUE or FALSE. 1. 2. 3. 4. 5.

TRUE TRUE TRUE FALSE TRUE

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TASK SHEET 1.1-1 Title: PREPARING EQUIPMENT USED IN BAKERY PRODUCTION Performance Objective: Given one learning outcome of the competency of your qualification, you should be able to: 1. Identify tools and equipment used in bakery production 2. Prepare equipment used in baking. Nominal Duration: 2 hours Supplies/Materials:  CBLM  Roll pan  Spatula/Spreader  Baking Sheets and containers  Cutting Implements  Mixing bowl  Scales  Commercial mixers and attachments  Oven  Moulds, shapes and cutter  Various sizes of shapes of pans Steps/Procedure: 1. Observe Occupational Health Standard and Procedures 2. Personal Protective Equipment 3. Gather tools and equipment needed in baking. 4. Use the appropriate tools and equipment for the certain procedure. 5. Apply principles and technique in preheating oven 6. Select oven condition and temperature. 7. Perform 7’s. Assessment Method: Demonstration with observation and oral questioning.

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PERFORMANCE CRITERIA CHECKLIST 1.1-1 CRITERIA

YES

Did you….

NO

Observe Occupational Health Standard and Procedures? Personal Protective Equipment? Gather tools and equipment needed in baking? Use the appropriate tools and equipment for a certain procedure? Apply principles and technique in preheating oven? Properly select oven condition and temperature? Perform 7’s?

Comments/Recommendations ___________________________________________________________________________ ___________________________________________________________________________ I do hereby certify that the trainee has satisfactory demonstrated the steps in getting the relevant information of the guest by passing this performance test. Attested by: Conformed: MARIA JANELE V. PELAUSA Name of Trainee

SHEILON B. VALLES Name of Trainer

EVIDENCE PLAN

BREAD AND PASTRY PRODUCTION NC II

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BREAD AND PASTRY PRODUCTION NC II

The evidence must show that the candidate… 1. *Select, measure and weigh required ingredients according to recipe or production requirements and establish standard and procedures. 2. *Prepare a variety of bakery products according to standard mixing procedures/formulation/recipes and desire product characteristics. 3. *Use appropriate equipment according to require bakery products and standard operating procedures. 4. *Bake bakery products according to techniques and appropriate conditions; and enterprise requirements and standards. 5. Select require oven temperature to bake goods in accordance with the desire characteristics, standards recipe specifications and enterprise practices. NOTE: *Critical Aspects of Competency Prepared by:

SHEILON B. VALLES Instructor CRIZEL GONZAGA Department Head

Checked by:

Date:

Portfolio

Ways in which evidence will be collected:

Written Test

Prepare and Produce Bakery Products Demonstration with Questioning

Competency Standards: Unit of Competency

February 11, 2019 February 11, 2019

Date:

DEMONSTRATION WITH QUESTIONING Candidate name:

MARIA JANELLE V. PELAUSA

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Assessor name: SHEILON B. VALLES Project-Based PREPARE AND PRODUCE BAKERY Assessment: PRODUCTS Qualification: BREAD AND PASTRY PRODUCTS NC II Date of Assessment: Time of Assessment: 8.00 a.m. Instructions for Demonstration Given the necessary materials, tools and equipment, the candidate must be able to clean glasses, tools and equipment and clean laboratory area. Materials and Equipment:  CBLM  Utility tray  Wire whisks  Beaters  Mixing Bowl  Spatula  Wooden Spoon  Measuring Cup and Spoon  Cutting Implements  Moulds  Shapes and cutters  Tube center pan  Baking sheets  Flour sifter  Timer  Weighing scales  Commercial mixers and attachments  to show if evidence is OBSERVATION demonstrated During the demonstration of skills, did the Yes No N/A candidate: 1. Required ingredients are selected, measured and weighed according to recipe    or production requirements and established standards and procedures 2. A variety of bakery products are prepared according to standard mixing    procedures/formulation/ recipes and desired product characteristics 3. Appropriate equipment are used   according to required bakery products and  standard operating procedures 4. Bakery products are baked according to techniques and appropriate conditions;   and enterprise requirement and  standards 5. Required oven temperature are selected to bake goods in accordance with the desired characteristics, standards recipe  specifications and enterprise practices





The candidate’s demonstration was: BREAD AND PASTRY PRODUCTION NC II

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Satisfactory



Not Satisfactory



DEMONSTRATION INSTRUCTIONS FOR THE TRAINEE: Given the necessary supplies, materials and tools you are required to perform on how to prepare and produce bakery products that are suited to BREAD AND PASTRY PRODUCTION NC II

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the product and occasion in compliance with the standard recipes and enterprise practices. TIME DURATION: 3 hour The following tasks should be accomplished:  Before starting the task, identify important safety practices to be observed  Collect and prepare the necessary baking tools and equipment needed (cleaning agents, cleaning tools, tools and equipment).  Prepare the needed ingredients and other materials needed in baking.  Prepare, create and decorate personalized Soft Dough Burger Buns based on standard recipes and costumer preferences.  Using sink system, clean the tools needed according to standard procedure.  Cleaned glasses, tools and equipment should be stored accordingly.  Clean laboratory area according to standard procedure.

FOR THE TRAINER: •

The institutional assessment will cover the learning outcome: o Prepare and produce bakery products

• The assessment method is based on the evidence plan and this include o Oral questioning o Demonstration • The trainer will give feedback at the end of the assessment. The feedback shall indicate:

COMPETENT NOT YET COMPETENT

PERFORMANCE TEST Specific Instructions for the Candidates: Read the general instructions carefully and follow the performance BREAD AND PASTRY PRODUCTION NC II

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criteria. Qualification

BREAD AND PASTRY PRODUCTION NC II

Unit of competency

PREPARE AND PRODUCE BAKERY PRODUCTS

General Instructions: Given the necessary materials, tools and equipment, you should be able to prepare and produce bakery products. Time: 3 hours Specific Instructions: 1. Observe occupational health and safety procedures 2. Wear personal protective equipment (hair net, apron, gloves) 3. Prepare bakery products 4. Prepare equipment used in bakery products. 5. Decorate and present bakery products 6. Present decorate bakery products 7. Packed bakery products properly. 8. Store pastry products 9. Observe 7’s. Assessment Method: Demonstration with observation and oral questioning

PERFORMANCE CRITERIA CHECKLIST No

CRITERIA BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

Date Developed: February 11, 2019 Developed by: SHEILON B. VALLES

YES

NO

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.

Did you…

1.

Observe occupational health and safety procedures

2.

Wear personal protective equipment (hair net, apron, gloves)

3.

Prepare bakery products?

4.

Prepare equipment used in bakery products.

5.

Decorate bakery products?

6.

Present decorate bakery products

7.

Packed bakery products properly.

8.

Store bakery products?

9.

Perform 7’s.

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LIST OF EQUIPMENT, TOOLS AND MATERIALS QTY 6 1 2 1 1 4 1 1 1

EQUIPMENT DESCRIPTION Commercial Mixer with complete attachments Mechanical Dough roller Decker oven Compressor Dough cutter Gas range Upright freezer Refrigerator Vacuum cleaner (dry and wet )

SUPPLIES AND MATERIALS QTY ¼ kg ¼ kg ¼ kg ¼ kg 2 tbsp. 1 cup 1 cup 1 cup 1 bottle ¼ kg 1 can 1 can 14 kgs. 1 1 1 1 1 1 1 1 1 1 6 1 1 1 1

Cake Flour Bread Flour All Purpose Flour Sugar Yeast Butter Margarine Butter (French Bread) Cooking Oil Lard All Purpose Cream Whipping Cream Confectioners’ Sugar Knox Gelatin Flaked Almonds Chocolate Chips Chocolate, shredded Cherries with stem Cherries Food colors Tropical Fruits Whole wheat, rye, multi grain Cream Cheese Paper cups Tulip paste Sugar lace Pineapple juice Cointreau

TRAINING MATERIALS BREAD AND PASTRY PRODUCTION NC II

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QTY 1 1

DESCRIPTION Wilton Decorating Magazine, Video Good Housekeeping Baking Book

TOOLS QTY 12 12 25 3 20 6 6 6 6 6 6 6 6 6 6 6 6 6 6 12 sets 6 6 6 6 6 6 4 6 6 6 6 3

DESCRIPTION Measuring cup, solid Measuring cup, liquid (250 & 500 ml) Measuring spoon Cake turntable Decorating tips Rolling pins Pie pan sizes 6, 8, 10 Pie cutter Rubber scraper Palette knife Cake stand with tier Cake pillars Sauce pan, s/s Knives s/s with plastic handle Chopping board, color coded Scale 2, 10 kgs Grater Wooden spoons Beaters Mixing bowls, (6 per set) Wire whisk Muffin pan, small Muffin pan, medium Muffin pan, big Loaf pan, small Loaf pan, medium Rectangle pan, 1X8X8 Round pan, 6,8,10,12,14,16 Pie pan Flour sifter Strainer Double boiler Piping bags Coupler

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TABLE OF SPECIFICATION Learning Content/ Taxonomic Information Level Sheet item code IS 1.1-1 II IS 1.1-2 III IS 1.2-1 II IS 1.2-2 III IS 1.3-1 I IS 1.3-2 II TOTAL Technical Knowledge Level I Item Code IS 1.1-1 IS 1.1-2 IS 1.2-1 IS 1.2-2 IS 1.3-1 IS 1.3-2 % weightage for each taxonomic level Technical Knowledge Item Code IS 1.1-1 IS 1.1-2 IS 1.2-1 IS 1.2-2 IS 1.3-1 IS 1.3-2 Total no. of questions for taxonomic level

Knowledge

No. of Theory Hours

% of Total Theory Hours

3 4 3 3 3 3 19

16% 21% 16% 16% 16% 16% 100%

Level II

Level III

Comprehension

Application

16% 21% 16% 16% 16% 16% 16%

32%

37%

Level I

Level II

Level III

Knowledge

Comprehension

Application

% Weightage/ group of TK 16% 21% 16% 16% 16% 16% 100%

4 5 4 4 4 4 4

12

9

25 QUESTIONS

WRITTEN TEST BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

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Multiple Choice: Direction:

Read carefully the following questions and choose the best answer from the choices given. Write the letter of the correct answer in your answer sheet. 1. Distinguish what temperature should avoid that cause yeast to be destroyed? a. 20℃ b. 55℃ c. 35℃ d. 30℃ 2. Describe what the effect of milk in bakes products? a. Brighter and softer crumb b. Increased nutritional value and flavour c. All of the above d. None of the above 3. Eggs are one of our main ingredients in baking; thus, distinguish which parts of eggs we use? a. Shell eggs b. Frozen egg c. Liquid egg d. All of the above 4. In the given statement below, which best describe the effects of bran in baked products? a. Darker crumb colour b. Both A and B c. Increase water level d. None of the above 5. John want to put gel as his fillings in his baked products, what will be the principle that need to be follow to make it presentable in presentation of his baked products? a. Apply thin or top of unbaked b. Make into paste with sugar products and it will be bake and spices then use in danish and leave a nice crust. pastries. c. Apply to the baked products d. Apply to top of fruits added to after cooling danish pastries after baking 6. A good display should ______________the products as its best. a. Emphasis b. Highlight c. Give importance d. Focus 7. It is used extensively in presentation as it is a barrier between the products and service ware. a. Doyleys b. Dishes c. trays d. Plates 8. Job slams the door of the oven when he closes it as he baked his favourite cakes, what will be its possible effect to the products? a. Letting the door to slam may b. Letting the door to slam may affect the rise of the rise of the give additional flavour to the cake being baked. cake. c. Letting the door to slam may d. Letting the door to slam may have bubbles to the products contribute to the rise of the products. BREAD AND PASTRY PRODUCTION NC II

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9. If Jane to prepare her dry ingredients in baking, which principles should need to follow? a. Level off the cup of flour with a b. Do not shake or tap the cup. spatula c. Fill the cup or spoon until full. d. All of them 10. If Joshua measure liquid ingredients as he bakes his favourite loaf bread, what principles stated below are correct? a. Always check the measurement b. Use only a measuring spoon at eye level c. When measuring a thick liquid, d. None of these. do not grease the measuring utensils 11. If Maja shift dry ingredients as she bake her bread pan, identify which tools she will be needed? a. Timer b. Wire whisk c. Strainer d. Wooden spoon 12. All the steps in baking bread are being followed by group 3 students in TLE class, what will be its cause when their products did not rise properly? a. Cold temperature will retarded b. Very hot temperature can the growth of the yeast and makes the yeast alive consequently slowdown the production of the gas affecting the quality of the bread c. Temperature should be taken d. the mixing procedure are not into consideration properly handle. 13. It is a pointed metal or plastic tube connected to the opening of the pastry and is used to form desired design in decorating products, it is called_______________. a. Pastry bag b. Pastry brush c. Pastry blender d. pastry tip 14. It is applied to product when it has just been removed from the oven while jam is boiling, which process of filling being described? a. Boiled apricot jam b. Sugar syrup c. Icing sugar d. Stock syrup 15. It is the activities of designing and producing the container or wrapper for a product, it is called____________________. a. Packaging b. Storing c. Wrapping d. Holding 16. The following statements are the tips on how to store baked products, which are not belong to the group? a. Place products in tightly b. Individually wrapped covered containers to prevent products, in moisture and drying out and crushing. vapour proof packaging materials. c. List down all the expenses for d. To serve and refresh, thaw out ingredients and the operating at a room temperature from expenses accordingly. setting into the crumb causing BREAD AND PASTRY PRODUCTION NC II

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sogginess. 17. It is the process of protecting and preserving product from spoilage, it is called_________________. a. Packaging b. Storing c. Wrapping d. Holding 18. It is define as a thin piece of paper, plastic fabric, which covers or surrounds the bake products. a. Packaging b. Storing c. Wrapping d. Holding 19. It is a place which is cool, dry, clean and well ventilated bread box, its practices are appropriate in packaging bakery products, this room is called_________________. a. Storage room b. Wrapping room c. Packaging room d. holding room 20. It is composed of 80% icing sugar with 20% fat ratio and 5% water, what kind of coating being described? a. Fondant b. Icing c. Frosting d. Icing sugar 21. Stated below are the fillings uses in decorating bakery products, which are not belong to the group? a. Fruit b. dough filling filling c. cream filling d. nut filling 22. When purchasing your morning coffee, a selection of bakery goods will be displayed for ______________ selection. a. customer b. buyer c. consumer d. purchaser 23. Which of service tools did Sandra use to display her baked products in her cafes and dining area? a. plate ware b. glass ware c. service ware d. china ware 24. Team B use nuts as their fillings in presenting their bake products, therefore, costumer need to see____________. a. apricots b. dates c. Nuts d. fruit gel 25. When freezing the bakery products, be sure to label with the date of freezing and use the FIFO rule; what is FIFO? a. First out, first out b. First in, First in c. First out, First in d. First in, First out

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ANSWER KEY TO WRITTEN TEST Multiple Choices: 1. B 2. C 3. D 4. B 5. D 6. B 7. A 8. A 9. D 10. A 11. C 12. A 13. D

14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25.

A A C B C A C B A C C D

QUESTIONING TOOL Questions to probe the candidate’s underpinning knowledge

Satisfactory response

Extension/Reflection Questions

Yes

BREAD AND PASTRY PRODUCTION NC II

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Date Developed: February 11, 2019 Developed by: SHEILON B. VALLES

No

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1. What will be the job opportunities for a trainee who finishes this qualification? 2. Why it is important to abreast with the running trade nowadays in bakery production? 3. Why is it important to learn at least the basic knowledge in presenting bakery products? 4. What would you take into consideration in preparing bakery products? Safety Questions 5. What should you do to ensure that tools, materials, and equipment are safe to use? 6. Why do you need to always wear personal Protective Equipment (PPE)? 7. How can you make sure electrical wirings in your kitchen will always be safe? 8. What are the possible hazards which can happen in the kitchen and suggest possible solution to avoid them? Contingency Questions 9. Most of your recipe call for lining a baking sheet with parchment paper or a silicone baking mat and that is not available at the store near you, how can you deal with it? 10. You are baking pie and you don’t have enough all-purpose flour to sustain the needs of your recipe, how can you deal with it? 11. A recipe calls for buttermilk but you don’t have time to go to store just for that, how can you deal with it? Job Role/Environment Questions 12. What will you do with the wastes in your workshop area? 13. How will you maintain cleanliness and orderliness in your work station? 14. How can you obtain professional relationship with your fellow trainees? 15. What is the primary role of a baker? Rules and Regulations 16. What are some rules and regulations which should be remembered in baking? 17. When would you serve cold dessert? 18. When making garnish, what is the major requirements? 19. What are some rules and regulations which should be remembered in baking? The candidate’s underpinning Satisfactory knowledge was: □

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

Date Developed: February 11, 2019 Developed by: SHEILON B. VALLES

Not Satisfactory □

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Feedback to candidate: General Comments (Strengths/Improvements needed):

Candidate Signature: Assessor Signature:

Date: Date:

MODEL ANSWER Questions to probe the candidate’s underpinning knowledge

Satisfactory response

Extension/Reflection Questions

Yes

BREAD AND PASTRY PRODUCTION NC II

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Date Developed: February 11, 2019 Developed by: SHEILON B. VALLES

No

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1. What would you take into consideration in preparing bakery products? Answer: Required ingredients are selected, measured, and weighed according to recipe or production requirement and established standards and procedure. 2. Why is it important to learn at least the basic knowledge in presenting bakery products? Answer: Food presentation is just as essential to the success of a dish as its taste and flavor.  The way the food looks on the plate is what tempts our eyes and makes you want to taste it. 3. Why it is important to abreast with the running trade nowadays in bakery production? Answer: Innovation involves development of new ideas or the further refinement of existing ones to suit changing taste and trends. 4. What will be the job opportunities for a trainee who finishes this qualification? Answer: After finishing the qualification you may be able to work as Housekeeper, Junior cleaner, Assistant cleaner, Assistant public area cleaner, Attendant, Room/cabin Attendant/room maid, Laundry attendant and Butler. Safety Questions 5. What should you do to ensure that tools, materials, and equipment are safe to use? Answer: To ensure the tools, equipment, and materials are safe to use, one must check it before and after using it. You must also follow the maintenance guidelines of each tools, equipment, and materials. 6. Why do you need to always wear personal Protective Equipment (PPE)? Answer: To avoid hazards and risks and simply safeguarding yourself to ensure from accidents that will happen in your workplace 7. How can you make sure electrical wirings in your kitchen will always be safe? Answer: Checking it occasionally and make sure these are free from predicament 8. What are the possible hazards which can happen in the kitchen and suggest possible solution to avoid them? Answer: Slips, falls, and burns are the most common hazards which can happen in the kitchen. You need to be careful always and mop wet floors to avoid slippery. Don’t forget to always wear Personal Protective Equipment (PPE) Contingency Questions

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9. Most of your recipe call for lining a baking sheet with parchment paper or a silicone baking mat and that is not available at the store near you, how can you deal with it? Answer: Aside from parchment paper or wax paper, greasing by butter or oil could help. 10. You are baking pie and you don’t have enough allpurpose flour to sustain the needs of your recipe, how can you deal with it? Answer: They differ primarily based in protein content, which affects the final texture of the baked goods you are making. All -purpose flour has 10-12% protein. Cake flour has 6-8% protein. If you don’t have cake flour, you can substitute ¾ cup shifted all -purpose flour plus 2 tablespoon cornstarch. Bread flour has 12-14% protein; the high protein content causes the bread to rise and gives it shape and structure. Some recipes on this site (bagels, for example) call for high- gluten flour, which has an even and gives bakes well like bagels its characteristics chewy texture. 11. A recipe calls for buttermilk but you don’t have time to go to store just for that, how can you deal with it? Answer: to make buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Add enough milk to bring the liquid up to the 1-cup line. Let stand for 5 minutes, and then use as much as the recipe calls for. Job Role/Environment Questions 12. What will you do with the wastes in your workshop area? Answer: Follow the waste disposal protocol of the institution/industry. Segregate waste according to approach. 13. How will you maintain cleanliness and orderliness in your work station? Answer: Practice “CLEAN AS YOU GO”. Be sure you put all things in its designated places. 14. How can you obtain professional relationship with your fellow trainees? Answer: Just show a positive and professional attitude and understand your mutual responsibilities and expectations. 15. What is the primary role of a baker? Answer: To meet the day’s production goals for baked goods. Rules and Regulations 16. What are some rules and regulations which should be remembered in baking? Answer: Some of these includes: measuring, selecting and weighing ingredients properly; using appropriate tools and equipment; setting oven to desired temperature and assuring quality product. BREAD AND PASTRY PRODUCTION NC II

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17. Why do you think wearing PPE should be observed? Answer: It is a must to observe wearing of PPE always. This will ensure you of being safe from some minor or unwanted incident while performing your task in the workplace. 18. When would you serve cold dessert? Answer: The best time to serve cold dessert s during day time 19. When making garnish, what is the major requirements? Answer: Make more than the number of dessert’s required. The candidate’s underpinning Satisfactory Not Satisfactory knowledge was: □ □

Feedback to candidate: General Comments (Strengths/Improvements needed):

Candidate Signature: Assessor Signature:

Date: Date:

INVENTORY OF TRAINING RESOURCES Resources for presenting instruction Print Resources As per TR As per Inventory CBLM 20 pieces Textbooks, References, Magazines, 50 pieces BREAD AND PASTRY PRODUCTION NC II

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Remarks Reproduction Replenish

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etc. Non Print Resources Video disk Interactive e-learning materials Photographs

As per TR

As per Inventory 15 pieces 10 pieces 10 pieces

Resources for Skills practice of Competency CONFIGURE SYSTEMS AND NETWORKS Supplies and Materials As per TR As per Inventory Cake flour 25 kls. 25 kls. Bread flour 20kls. 20kls. All -purpose flour 15 kls. 15 kls. Sugar 20 kls. 20 kls. Yeast 10 kls. 10 kls. Butter 5 bars 5 bars Margarine 10 kls. 10 kls. Butter (French Bread) 10 kls. 10 kls. Cooking oil 10 bottles 10 bottles Lard 10 kls. 10 kls. All –purpose cream 10 cans 10 cans Whipping cream 10 cans 10 cans Confectioner sugar 20 boxes 20 boxes Knox gelatin 3 boxes 3 boxes Flaked Almonds 2 boxes 2 boxes Chocolate chips 2 boxes 2 boxes Chocolate shredded 6 cups 6 cups Cherries with stem 2 bottles 2 bottles Cherries 2 bottles 2 bottles Foods colors 2 boxes 2 boxes Tropical fruits 6 kls. 6 kls. Whole wheat, rye, multi grain 5kls. 5kls. Cream cheese 10 bottles 10 bottles Paper cups 2 sets 2 sets Tulip paste 10 bottles 10 bottles Sugar lace 3 yard 3 yard Pineapple juice 10 bottles 10 bottles Contreau 1 bottle 1 bottle Supplies and materials As per TR As per Inventory Measuring cup, solid 12 12 Measuring cup, liquid(250&500ml) 12 12 Measuring spoon 25 25 Cake turn table 3 3 BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

Date Developed: February 11, 2019 Developed by: SHEILON B. VALLES

Remarks Reproduction Reproduction Reproduction COMPUTER Remarks Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Remarks Replenish Replenish Replenish Replenish

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Decorating tips Rolling pins Pie pan sizes 6,8,10 Sheet pan 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 2,10 kgs. Grater Wooden spoons Beaters Mixing bowl (6pcs 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 boiler Piping bags Coupler Equipment

20 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 12 sets 6 6 6 6 6 6 6 4 6 6 6 6 3 5 5 As per TR

Commercial mixers with complete attachments Mechanical dough roller Decker oven Compressor Dough cutter Gas range Upright freezer Refrigerator

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Replenish Remarks

6

20 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 12 sets 6 6 6 6 6 6 6 4 6 6 6 6 3 5 5 As per Inventory 6 unit

1 1 1 1 4 1 1

1 1 1 1 4 1 1

Maintenance Maintenance Maintenance Maintenance Maintenance Maintenance Maintenance

unit unit unit unit unit unit unit

Date Developed: February 11, 2019 Developed by: SHEILON B. VALLES

Maintenance

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Facilitate Learning Session

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TRAINING ACTIVITY MATRIX BREAD AND PASTRY PRODUCTION NC II DAY 1

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Training Activity Prayer Recap of Activities Unfreezing Activities Feedback of Training Rejoinder/ Motivation

Trainee

Facilitie s/Tools and Equipm ent

  All trainees   

Multi-  media Projector Laptop

Venue (Workst ation/ Area)    

 

 

 

 

 

Date & Time

Remarks

  Feb.19, 2019 8:009:00 am

  Groupings     

 

 

Morning Session

Read information sheet 1.1-1 Preparing equipment used in bakery production

BAY-AN, Rean L. NUNEZ, Evangielyn R. CATE, Rhea G. VILLAR, Vivialyn A. PELAUSA. Maria Janelle V.

CBLM

Learning resource area

9:0010:00 am  

All trainee’s except PELAUSA Maria Janelle will proceed to practical work area to perform task sheet 1.1-1 Preparing equipment used in bakery production PELAUSA Maria Janelle Will proceed to computer laboratory to view information sheet 1.1-1 Preparing equipment used in bakery production products All trainee’s will proceed to practical work area to observe task sheet 1.1-1 Preparing equipment used in bakery production

NASOL. View Mary information SABILLO, sheet 1.1-1 Abigail CompuLaptop 9:00Preparing VILLADAter & 10:00 equipment RES, Gella laborato projector am used in ALCANAR, -ry bakery Jessa production ROLLAN, Sarah Jean BREAD AND PASTRY Date Developed: Document No. (With RPL in GUARINA, All trainee’s PRODUCTION NC II February 11, 2019 Learning Lalaine g e Issued by: P a to Developed by: will proceed 61 | AND PRODUCE SHEILON B. VALLES TESDA Outcomes PREPARE 1) GOYENA, practical work 120 BAKERY LorenaPRODUCTS area to Read Learning BALDONA09:00- perform Task information resource DO, Sandra CBLM

TRAINING ACTIVITY MATRIX BREAD AND PASTRY PRODUCTION NC II DAY II Training Activity

Trainee

Facilitie s/Tools and Equipm

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

Venue (Worksta tion/ Area)

Date & Time

Date Developed: February 11, 2019 Developed by: SHEILON B. VALLES

Remarks

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ent

Prayer Recap of Activities Unfreezing Activities Feedback of Training

 

  All trainees   

February 20,2019 8:00am

Multi- m edia Projector Laptop

Groupings   

  Rejoinder/ Motivation

 

 

 

 

 

Morning Session Read information sheet 1.2-1 process in decorating bakery products

Perform task sheet 1.1-2 Produce bakery products

Continue task sheet 1.2-2 preparation and presentation of decorated bakery products Observe task

BAY-AN, Rean L. NUNEZ, Evangiely n R. CATE, Rhea G. VILLAR, Vivialyn A. ROLLAN, Sarah Jean NASOL. Mary SABILLO Abigail VILLADA RES, Gella ALCANAR , Jessa GUARINA , Lalaine GOYENA, Lorena BALDONA -DO, Sandra VELARDE , Merly ABUCAR, Christian PELAUSA

CBLM

BPP tools and material s

BPP tools & Material

BPP

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

Learning 8:00resources 9:00am area

All trainees will proceed to practical work area to perform task sheet 1.2-1 process in decorating bakery products

Practical work area

All trainees will proceed to computer laboratory to view information sheet 1.2-1 process in decorating bakery products

Practical work area

Practical

8:0011:00am

08:0009:00am

All trainee’s will remain to practical work area to assist 1.12 process in producing bakery products

08:00-

PELAUSA

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sheet 1.1-2 process in producing bakery products

Maria Janelle

Perform task sheet 1.2-1 Decorate bakery products

BAY-AN, Rean L. NUNEZ, Evangiely n R. CATE, Rhea G. VILLAR, Vivialyn A. ROLLAN, Sarah Jean NASOL. Mary SABILLO, Abigail VILLADA RES, Gella ALCANAR , Jessa

View information sheet 1.2-1 process in decorating bakery products

Assist task sheet 1.2-1 process in decorating bakery products

Perform task sheet 1.1-2 Produce

GUARINA , Lalaine GOYENA, Lorena BALDONA -DO, Sandra VELARDE , Merly ABUCAR, Christian PELAUSA Maria Janelle V.

tools and material

BPP tools & material s

E-Media

work area

Practical work area

Computer laboratory

BPP tools and material

Practical work area

BPP tools & material

Practical work area

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

11:00am  

09:0011:00am

All trainee’s will proceed to learning resource area to read information sheet 1.2-2 preparation and presentation of decorated bakery products All trainee’s will proceed to practical work area to teach and guide GOYAEN, Lorena GUARINA, Lalaine. VELARDE, Merly. ABUCAR, Christian . BALDONADO Sandra A..

11:0012:00nn

09:0011:00am

11:0012:00nn  

Date Developed: February 11, 2019 Developed by: SHEILON B. VALLES

Maria Janelle will remain at practical work area to perform task sheet 1.1-2 process in producing bakery products

All trainees will proceed to learning resource area to read information sheet 1.3-1 Technique in package and design PELAUSA, Maria Janelle V. will remain at

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bakery products

practical work area to continue performing task sheet 1.1-2 process in producing bakery products

s

Read information sheet 1.2-2 preparation and presentation of decorated bakery products

Read information sheet 1.3-1 technique in package and design

BAY-AN, Rean L. NUNEZ, Evangiely n R. CBLM CATE, Rhea G. VILLAR, Vivialyn A. GUARINA , Lalaine GOYENA, Lorena BALDONA -DO, CBLM Sandra VELARDE , Merly ABUCAR, Christian

Learning resource area

Learning resource area

11:0012:00am

All trainees will proceed to practical work area to perform 1.2-2 preparation and presentation of decorated bakery products

11:0012:00nn

All trainees will proceed practical work area to perform task sheet 1.3-1 technique in package and design

Lunch Break 12noon – 1pm Perform task sheet 1.2-2 preparation and presentation of decorated bakery products Perform task sheet 1.2-1 Decorate bakery products

BAY-AN, Rean L. NUNEZ, Evangiely n R. CATE, Rhea G. VILLAR, Vivialyn A. ROLLAN, Sarah Jean NASOL. Mary SABILLO Abigail

BPP tools & material s

BPP tools & material s

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

Practical work area

Practical work area

All trainees will proceed learning resource area to 01:00read information 03:00pm   sheet 1.2-2 preparation and presentation of decorated bakery products 01:00All trainee’s will 04:00pm proceed to computer laboratory to view information sheet 1.2-2 preparation and presentation

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Perform task sheet 1.3-1 technique in package and design

Continue task sheet 1.1-2 Produce bakery products

Read information sheet 1.3-1 technique in package and design

Read information sheet 1.3-2 storing bakery products

VILLADA RES, Gella ALCANAR , Jessa GUARINA , Lalaine GOYENA, Lorena BALDONA -DO, Sandra VELARDE , Merly ABUCAR, Christian

PELAUSA Maria Janelle

in decorating bakery products

BPP tools & material s

BPP tools & material

BAY-AN, Rean L. NUNEZ, Evangiely n R. CBLM CATE, Rhea G. VILLAR, Vivialyn A. GUARINA , Lalaine GOYENA, Lorena BALDONA -DO, CBLM Sandra VELARDE , Merly ABUCAR Christian

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

Practical work area

Practical work area

Learning resource area

Learning resource area

01:0003:00pm

All trainee’s will proceed to learning resource area to read information sheet 1.3-2 storing bakery products

01:0003:00pm

PELAUSA Maria Janelle Will proceed computer laboratory to view information sheet 1.2-1 process in decorating bakery products

03:0004:00pm

All trainee’s will proceed to practical work area to perform task sheet 1.3-1 technique in package and design

03:0004:00pm

Date Developed: February 11, 2019 Developed by: SHEILON B. VALLES

All trainee’s will proceed to practical work area to perform 1.3-2 storing bakery products

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View information sheet 1.2-1 process in decorating bakery products

PELAUSA Maria Janelle

Perform task sheet 1.3-1 technique in package and design

View information sheet 1.2-2 preparation and presentation of decorated bakery products

Perform task sheet 1.3-2 Store bakery products

Perform task sheet 1.2-1 Decorate bakery

BAY-AN, Rean L. NUNEZ, Evangiely n R. CATE, Rhea G. VILLAR, Vivialyn A. ROLLAN, Sarah Jean NASOL. Mary SABILLO, Abigail VILLADA RES, Gella ALCANAR , Jessa GUARINA , Lalaine GOYENA, Lorena BALDONA -DO, Sandra VELARDE , Merly ABUCAR, Christian PELAUSA Maria Janelle V.

E-Media

Computer laboratory

03:0004:00pm

04:0005:00pm BPP tools & material as

E-Media

Practical work area

Computer laboratory

04:0005:00pm

Practical work area BPP tools and material

BPP tools and material

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

PELAUSA Maria Janelle Will proceed practical work area to perform task sheet 1.2-1 process in decorating bakery products All trainees will Perform 7’s

All trainees will Perform 7’s

All trainees will Perform 7’s 04:0005:00pm

Practical work area

04:0005:00pm

Date Developed: February 11, 2019 Developed by: SHEILON B. VALLES

PELAUSA Maria Janelle V.

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products

s

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Technical Education Skills Development Authority Regional Training Center Pili, Camarines Sur

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Technical Education Skills Development Authority Regional Training Center Pili, Camarines Sur

BREAD AND PASTRY PRODUCTION NC II

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Technical Education Skills Development Authority Regional Training Center Pili, Camarines Sur

BREAD AND PASTRY PRODUCTION NC II

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Technical Education Skills Development Authority Regional Training Center Pili, Camarines Sur

BREAD AND PASTRY PRODUCTION NC II

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Technical Education Skills Development Authority Regional Training Center Pili, Camarines Sur

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Technical Education Skills Development Authority Regional Training Center Pili, Camarines Sur

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MINUTES OF THE MEETING Focus Group Discussion Date: February 11, 2019 Agenda: Competency-based Training Delivery Present: 1. Ms. Nemia A. Bandojo – Departmet Head 2. Mrs. Marilyn P. Nasol – Assistant Lead Trainer 3. Mr. Hezer Baldonado - Secretary 4. Mrs. Sheilon B. Valles - Trainer

CBT Concerns 1. CBT Layout

2. Monitoring of Attendance 3. Utilization of work area 4. a. b. c. d. e. f.

Orientation CBT Roles TR CBLM Facilities Evaluation system

5. RPL

6. Teaching methods and technique

Discussions

Resolutions/ Agreement

Explain the competency-based training: Skills Competency Orientation on: Rules Regulation Policies Give examples in utilizing work area: Do’s and Don’ts Group discussion Orient on the following: Meaning of CBT Role of the trainer and the trainee Definition of training regulations Creating the CBLM Identifying the facilities needed in the training Evaluation system used in training Identifying the following: Competency earned Knowledge acquired

Understand the competency -based training delivery for training assessment

Methods of Teaching: Self-paced Modular

Readiness Application of the skills learned

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

Strict implementation of attendance Record book of Time-in and Time-out (updated) The trainee’s must be able to perform the task assigned to him, before proceeding to the topic. Understanding the needed requirements in enhancing the knowledge, skills and attitude of the trainee.

Implements the following: Pre-test exam Evidences Demonstration

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7. Monitoring of learning activities Achievement chart Progress chart 8. Feedback

9. Slow learners

10. Other concerns

E-media Demonstration Observation Evaluation Orientation on how to monitor trainees: How to use the charts? Schedule of filing up the chart. Ways to give feedback: During the assessment During the performance of the task Trainee Needs: Other learning methods Contingency plan Open forum Comments/ suggestions

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

Assessment of Trainees

Keep the chart updated Implementation of the details for assessment Always give feedback to the trainees

Trainer must provide: Evaluation Peer to peer approach Improvise teaching approach Issues and concerns must be addressed for the improvement of the training

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Republic of the Philippines Technical Education Skills Development Authority Pili, Cam. Sur

TRAINING EVALUATION REPORT Title of the Report:

BREAD AND PASTRY PRODUCTION NCII Executive summary: This session was conducted successfully as shown by high evaluation result. It was stated by going through the preliminaries like attendance, pre-test, and the assignment of the work. Rationale: The learning of the trainees is the best reinforced and improved by commencing with the learners usual practice. The presentation of the proper method and demonstration will ensure learning of the skills. Objectives: To enhance the training process for learners. Methodology: Trainees were selected based on the screening which has conducted TESDA Staff. The CBT format band the roles need to be known was also explained. The trainees can enter and exit the program using CBT methods (self-paced). Trainees will be assessed according to their skills and knowledge learned during the training and will be rated C- Competent or NC- Not Yet Competent. After finishing all the competencies the trainees are now ready for the ON- the Job Training (OJT) for continuation of the training. National Assessment will follow for them to finally have a National Certificate from TESDA. Results and discussion: The training started on February 11, 2019 at TESDA Regional Training Center, Pili Camarines Sur which composed of 15 trainees. During screening it was found out that only few trainees has the knowledge on Bread and Pastry Production, so demonstration was scheduled at the practical work area for confirmation of knowledge. Those who have zero knowledge were given extra time for them to cope with other trainees. And lastly those who have an average knowledge automatically proceeds with the training flow. With these different levels of knowledge of the trainees more effort must be added by the trainer for them to be more competent and reach the level of EIM Competency. With only one trainer conducting the BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

Date Developed: February 11, 2019 Developed by: SHEILON B. VALLES

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CBT this might result to less knowledge that the trainees might acquire which may affect they’re knowledge after the training. Recommendation: Therefore it is clearly stated in the conclusion that during the first week of training more issues and concerns were encountered by the staffs and trainer as well, which might affect the training knowledge that the trainees are expected to learn during the course. It is highly advisable that those issues and concerns that are mentioned must be addressed as much as possible.

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

Date Developed: February 11, 2019 Developed by: SHEILON B. VALLES

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PRETEST / POST TEST ANALYSIS

NO 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

NAME OF TRAINEES ABUCAR, Christian A. ALCANAR, Jessa BALDONADO, Sandra A. BAY-AN, Rean L. CATE, Rean G. GOYETA, Lorena GUARINA, Lalaine NASOL, Mary NUNEZ, Evangeilyn B. PELAUSA, Maria Janelle V. ROLLAN, Sarah Jean SABILLO, Abigail V. VELARDE, Merly A. VILLADARES, Gella VILLAR, Vivialyn A. Highest Lowest Average

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

PRETEST 17 8 15 16 10 16 6 20 19 14 14 19 10 18 18 20 6 14.96

POSTTEST 24 18 19 20 21 21 18 24 23 22 23 24 21 20 23 24 18 21.72

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PRETEST / POST TEST ANALYSIS

30 25 20 15

PRE-TEST POST-TEST

10 5 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25

t-Test: Paired Two Sample for Means   Mean Variance Observations Pearson Correlation Hypothesized Mean Difference df t Stat P(T<=t) one-tail t Critical one-tail P(T<=t) two-tail t Critical two-tail

Variable 1 21.72 4.21 25 0.592616436 0 24 11.46586468 1.59441E-11 1.71088208 3.18881E-11 2.063898562

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

Variable 2 14.96 13.3733333 25

 

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PRE-TEST - POST TEST ANALYSIS Interpretation of Data The table above shows that pre-test scores ranged from 6 to 20 while post test scores ranged from 18 to 25 which means increase of scores as shown in the gap between the red line (post- test) and blue line (pre-test). Statistical Analysis showed an average of 21.72 for post -test and 19.48 for pre-test. Analysis Comparison between pre-test and post -test using paired t-test as revealed by the table of values shows pre-test and post- test are significantly different with a p = 3.429. This means that mean scores increased. Conclusion As revealed by the foregoing analysis of the data, the interventions made during the Competency-Based Training (CBT) for Bread and Pastry Production NC II effectively increased the learning of the trainees. Recommendation Competency-Based Training for Bread and Pastry Production NC II is therefore recommended for use in Technical Education and Skills Development Authority using the Competency-Based Training Materials (CBLM).

BREAD AND PASTRY PRODUCTION NC II

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Supervise WorkBased Learning

BREAD AND PASTRY PRODUCTION NC II

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TRAINEES TRAINING REQUIREMENT Form 1.4

CORE COMPETENCIES Module Title/Module of Instruction

Gaps L.O.2. Prepare fresh petits fours L.O.3 Prepare marzipan petits fours L.O.4 Prepare caramelized petits fours L.O.5 Display petits fours L.O.6 Store petits fours L.O.1. Present and serve plated desserts L.O.2 Plan, prepare and present dessert buffet selection or plating L.O.3 Store and package desserts

Duration (Hours)

53 hours 4. Prepare and display petits fours

32 hours 5. Prepare desserts

BREAD AND PASTRY PRODUCTION NC II

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(Note: 40% Gap must be included only)

TRAINING PLAN Qualification: BREAD AND PASRTY PRODUCTION Trainees’ Training Training Mode of Requirements Activity/Task Training 4. Prepare and display gateaux, tortes and cakes L.O.2 Prepare fresh Bake fresh petits On-the-job petits fours fours training/ Supervised Industry Training L.O.3 Prepare Bake marzipan On-the-job marzipan petits petits fours training/ fours Supervised Industry Training L.O.4. Prepare Bake caramelized On-the-job caramelized petits petits fours training/ fours Supervised Industry Training L.O.5. Display Display petits fours On-the-job petits fours training/ Supervised Industry Training L.O.6. Store petits On-the-job

Staff Ana Marie B. Bonito, Ph.D Ana Marie B. Bonito, Ph.D Ana Marie B. Bonito, Ph.D Ana Marie B. Bonito, Ph.D Ana

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

Facilities/Tools and Equipment

Venu e

Assessment Method

Date and Time

Electric mixer, Mixing bowl Wire whisk

Red Ribbo n Cakes

Observation with oral questioning

Electric mixer, Mixing bowl Wire whisk

Red Ribbo n Cakes

Observation with oral questioning

Electric mixer, Mixing bowl Wire whisk

Red Ribbo n Cakes

Observation with oral questioning

Tray, Service plate Cake knife spatula

Red Ribbo n Cakes

Observation with oral questioning

Packaging

Red

Observation

March 22-23, 2019 9:00am3:00pm March 25-26, 2019 9:00am3:00pm March 27-28, 2019 9:00am3:00pm March 29-30, 2019 8:00am5:00pm April

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fours

Store petits fours

training/ Supervised Industry Training

Marie B. Bonito, Ph.D

materials, tape and label

Ribbo n Cakes

with oral questioning

1,2019 8:00am4:00pm

5. Prepare desserts L.O.1 Present and serve plated dessert

Present and serve dessert

On-the-job training/ Supervised Industry Training

Ana Marie B. Bonito, Ph.D

Eurot el Hotel, Naga city

Observation with oral questioning

April 2-3, 2019 9:00am3:00pm

L.O.2. Plan, prepare and present desserts buffets selection or plating

Prepare plated petits fours selection

On-the-job training/ Supervised Industry Training

Ana Marie B. Bonito, Ph.D

Eurot el Hotel, Naga city

Observation with oral questioning

April 4-5, 2019 9:00am3:00pm

L.O.3. Store package desserts

Bake and plate petits fours by buffet

On-the-job training/ Supervised Industry Training

Ana Marie B. Bonito, Ph.D

Electric mixer, mixing bowl, wire whisks, square pan, pastry bag with decorating tip Electric mixer, mixing bowl, wire whisks, square pan, pastry bag with decorating tip Tray, service plate, cake knife, fork and a glass of water

Eurot el Hotel, Naga city

Observation with oral questioning

April 6, 2019 8:00am4:00pm

BREAD AND PASTRY PRODUCTION NC II

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TRAINEE’S PROGRESS SHEET Name

: Maria Janele V. Pelausa

Qualification

: Bread and Pastry Production NCII

Units of Competency

Training Activity

4. Prepare and display petits fours L.O.2 Prepare fresh petits Prepare fresh fours petits fours L.O.3 Prepare marzipan Prepare petits fours marzipan petits fours L.O.4 Prepare caramelized Prepare petits fours caramelized petits fours L.O.5 Display petits fours Display petits fours L.O.6 Store petits fours Store petits fours 5. Prepare desserts L.O.1 Present and serve plated dessert L.O.2 Plan, prepare and present desserts buffet

Present and serve dessert Plan, prepare and present

Training Duration 12 hours 12 hours

Trainer Nominal Duration

Date Started

Date Finished

March 22, 2019 March 25, 2019

March 23,2019 March 26, 2019

12 hours

March March 27, 2019 28, 2019

9 hours

March 29, 2019 April 1, 2019

March 30, 2019 April 1, 2019

April 2, 2019 April 4, 2019

April 3, 2019 April 5,2019

8 hours

12 hours 12 hours

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

: Sheilon B. Valles : 85 hours Rating

Trainee’s Initial

Competent

Competent

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Supervisor’s Initial

selection or plating L.O.3 Store and package desserts

desserts buffet selection or plating Store and 8 hours package desserts 85 hours

April 6,2019

April 6,2019

Total hours Note: The trainee and the supervisor must have a copy of this form. The column for rating maybe used either by giving a numerical rating or simply indicating competent or not yet competent. For purposes of analysis, you may require industry supervisors to give a numerical rating for the performance of your trainees. Please take note however that in TESDA, we do not use numerical rating.

BREAD AND PASTRY PRODUCTION NC II

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TRAINEE’ S RECORD BOOK

BREAD AND PASTRY PRODUCTION NC II

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TRAINING SESSION EVALUATION FORM Instructions: This post-training evaluation instruction is intended to measure how satisfactorily your trainer has done his job during the whole duration of your training. Please give your honest rating by checking on the corresponding cell of your response. Your answers will be treated with utmost confidentiality. Legend: 5- Outstanding 4- Very Good/ Very Satisfactory 3- Good/ Adequate 2- Fair/ Satisfactory 1- Poor/ Unsatisfactory *Examples from Hypothetical Data Trainee# 1 Maria Janele V. Pelausa TRAINERS/ INSTRUCTORS Name of Trainer: Sheilon B. Valles 5 4 3 2 1. Orients trainees about CBT, the use of CBLM and the evaluation system 2. Discusses clearly the unit of competences and outcomes to be attained at the start of every module 3. Exhibits mastery of the subject/ course he/she is teaching 4. Motivates and elicits active participation from students or trainees 5. Keeps records of evidence/s of competency attainment of each students/ trainees 6. Instill value of safety and orderliness in the classrooms and workshops 7. Instills the value of teamwork and positive work values 8. Instills good grooming and hygiene 9. Instills value of time 10. Quality of voice while teaching 11. Clarity of language/ dialect used in teaching 12. Provides extra attention to trainees and students with specific learning needs 13. Attend work-based training regularly and promptly 14. Shows energy and enthusiasm while teaching 15. Maximize use of training supplies and materials 16. Dresses appropriately 17. Shows empathy 18. Demonstrates self-control

BREAD AND PASTRY PRODUCTION NC II

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1

Instructions: This post-training evaluation instruction is intended to measure how satisfactorily your trainer prepared and facilitated your training. Please give your honest rating by checking on the corresponding cell of your response. Your answers will be treated with utmost confidentiality. Use the following rating scales: 5- Outstanding 4- Very Good/ Very Satisfactory 3- Good/ Adequate 2- Fair/ Satisfactory 1- Poor/ Unsatisfactory Trainee # 1 Maria Janele V. Pelausa PREPARATION 1 2 3 4 1. Workshop layout conforms with the components of a CBT workshop 2. Number of CBLM is sufficient 3. Objectives of every training sessions is well explained 4. Expected activities/ outputs are clarified DESIGN AND DELIVERY 1 2 3 4 1. Course contents are sufficient to attain objectives 2. CBLM are logically organized and presented 3. Information sheet are comprehensive in providing the required knowledge 4. Examples, illustrations and demonstrations help you learn 5. Practice exercises like task/ job sheets are sufficient to learn required skills 6. Valuable knowledge are learned through the contents of the course 7. Training methodologies are effective 8. Assessment methods and evaluation system are suitable for the trainees and competencies 9. Recording the achievements and competencies acquired is prompt and comprehensive 10. Feedback about the performance of learners are given immediately TRAINING FACILITIES/ RESOURCES 1 2 3 4 1. Training resources are adequate 2. Training venue conducive and appropriate 3. Equipment, supplies, and materials are sufficient 4. Equipment, supplies, and materials are suitable and appropriate BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

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5

5

5

5. Promptness in providing supplies and materials SUPPORT STAFF Support staff are accommodating

1

2

3

4

Comments/ Suggestions: ___________________________________________________________________________ ___________________________________________________________________________ ___________________________________________________________________________ ______________________________

BREAD AND PASTRY PRODUCTION NC II

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5

SELF- EVALUATION DURING THE SESSION, DID I? 1. Establish an atmosphere of trust? 2. Encourage participation of the trainees? 3. Assist the trainees when they needed

YES

NO

assistance? 4. Consider the feedback of the trainees? 5. Remain aware of non-verbal communication? 6. Praise effort? 7. Summarize key points? 8. Vary activities and task to aid attainment and competencies? 9. Provide opportunities for practice? 10. Achieve the learning objectives?

SUPERVISED INDUSTRY TRAINING OR ON THE JOB TRAINING EVALUATION FORM

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

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Dear Trainees: The following questionnaire is designed to evaluate the effectiveness of Supervised Industry Training (SIT) or on the job training (OJT) you had with the Industry Partners Technical Education and Skills Development Authority Please check (/) the appropriate box corresponding to your rating for each question asked. The results of this evaluation shall serve as basis for improving the design and management of the SIT in Technical Education and Skills Development Authority to maximize the benefit of the said program. Thank you for cooperation. Legend: 54321-

Outstanding Very Good/ Very Satisfactory Good/ Adequate Fair/ Satisfactory Poor/ Unsatisfactory

Trainee #1 Maria Janele V. Pelausa Item Questions no. INSTITUTIONAL EVALUATION 1. Has Technical Education and Skills Development Authority conducted an orientation about the SIT/ OJT program, the requirements and preparations needed and expectations? 2. Has Technical Education and Skills Development Authority provide necessary assistance such as referrals or recommendations in finding the company for OJT? 3. Has Technical Education and Skills Development Authority shown coordination with the industry partner designed and supervision on your SIT/ OJT? 4. Has your in-school training adequate to undertake industry? 5. Has Technical Education and Skills Development Authority monitor your progress in the industry? 6. Has the supervision been effective in achieving your OJT objectives and providing feedback when necessary? 7. Did Technical Education and Skills Development Authority conduct assessment of your SIT/OJT program BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

Ratings 1 2 3

Date Developed: February 11, 2019 Developed by: SHEILON B. VALLES

4

5

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NA

upon completion 8. Where you provided with the result of the industry and Technical Education and Skills Development Authority assessment of your OJT? COMMENTS/ SUGGESTIONS:

BREAD AND PASTRY PRODUCTION NC II

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AVERAGE RATINGS Item no. 1.

Questions INSTITUTIONAL EVALUATION Has Technical Education and Skills Development Authority conducted an orientation about the SIT/ OJT program, requirements and preparations needed and expectations? 2. Has Technical Education and Skills Development Authority provide necessary assistance such as referral or recommendations in finding the company for your OJT? 3. Has Technical Education and Skills Development Authority shown coordination with the industry partner in the design and supervision of your SIT/ OJT? 4. Has your in-school training adequate to undertake industry? 5. Has Technical Education and Skills Development Authority monitor in progress in the industry? 6. Has the supervision been effective in achieving your OJT objectives and providing feedbacks when necessary? 7. Did Technical Education and Skills Development Authority conduct assessment of your SIT/ OJT program upon completion? 8. Where you provided with the results of the industry and Technical Education and Skills Development Authority assessment of your OJT? General Average Outstanding

Average 5

5

5

5 4 5 5

5

4.875

Range: 0.00-1.49= Poor/ Unsatisfactory 1.50- 2.49= Fair/ Adequate 2.50- 3.49= Good/ Satisfactory 3.50- 4.49= Very Good/ Very Satisfactory 4.50- 5.00= Outstanding

General Interpretation: BREAD AND PASTRY PRODUCTION NC II

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___________________________________________________________________________ ___________________________________________________________________________ ____ Recommendation: ___________________________________________________________________________ ___________________________________________________________________________ ____

Trainee # 1 Maria Janele V. Pelausa BREAD AND PASTRY PRODUCTION NC II

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Item Question no. INDUSTRY PARTNER 1. Was the industry partner appropriate for your type of training required and/ or desired? 2. Has the industry partner designed the training to meet your objectives and expectations? 3. Has the industry partner showed coordination with Technical Education and Skills Development Authority in the design and supervision of the SIT/ OJT? 4. Has the industry partner and its staff welcomed you and treated you with respect and understanding? 5. Has the industry partner facilitated the training, including the provision of the necessary resources such as facilities and equipment needed to achieve your OJT objectives? 6. Has the Industry Partner assigned supervisor to oversee you work or training? 7. Was the supervisor effective in supervising you through regular meetings, consultations and advise? 8. Has the training provided you with the necessary technical and administrative exposure of real world problems and practices? 9. Has the training program allowed you to develop self-confidence, self-motivation and positive attitude toward work? 10. Has the experienced improved your personal skills and human relations? 11. Are you satisfied with your training in the Industry? Comments/ Suggestions:

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

1

Ratings 2 3 4 5

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NA

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Signature:_______________________________ Printed Name: MARIA JANELLE PANUELA Qualification: BREAD AND PASTRY NCII Host Industry Partner: RED RIBBON. Supervisor: ANA MARIE B. BONITO, Ph.D Period of Training: March 22- April 5, 2019

Instructor: SHEILON B. VALLES

BREAD AND PASTRY PRODUCTION NC II

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AVERAGE RATINGS Item Question INDUSTRY PARTNER No. 1. Was the industry partner appropriate for your type of training required and/ or desired? 2. Has the industry partner designed the training to meet your objectives and expectations? 3. Has the industry partner showed coordination with Technical Education and Skills Development Authority in the design and supervision of the SIT/ OJT? 4. Has the industry partner and its staff welcomed you and treated you with respect and understanding? 5. Has the industry partner facilitated the training, including the provision of the necessary resources such as facilities and equipment needed to achieve your OJT objectives? 6. Has the Industry Partner assigned supervisor to oversee you work or training? 7. Was the supervisor effective in supervising you through regular meetings, consultations and advise? 8. Has the training provided you with the necessary technical and administrative exposure of real world problems and practices? 9. Has the training program allowed you to develop selfconfidence, self-motivation and positive attitude toward work? 10. Has the experienced improved your personal skills and human relations? 11. Are you satisfied with your training in the Industry? General Average Outstanding

Averag e 5 5 4

5 4

5 5 5

5

5 4 4.72

Range: 0.00-1.49= Poor/ Unsatisfactory BREAD AND PASTRY PRODUCTION NC II

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1.50- 2.49= Fair/ Adequate 2.50- 3.49= Good/ Satisfactory 3.50- 4.49= Very Good/ Very Satisfactory 4.50- 5.00= Outstanding General Interpretation: ___________________________________________________________________________ _____ Recommendation: ___________________________________________________________________________ _______________________________________________________________________

BREAD AND PASTRY PRODUCTION NC II

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Maintain Training Facilities

BREAD AND PASTRY PRODUCTION NC II

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HOUSEKEEPING SCHEDULE Area/Section

BREAD AND PASRY PRODUCTION - NC II PRACTICAL Work Area

In-Charge

SHEILON B. VALLES

Qualification

ACTIVITIES 1. Clean and check baking tools and equipment from dust; dry and sterilized. 2. Clean all tools before and after the activity 3. Clean and arrange working table according to floor plan/layout and stability. 4. Clean and checked floor, walls, window, ceilings.  Graffiti/dust/ rust  Cobwebs and outdated/unnecess ary objects/ items  Obstructions  Any used materials/ scraps (slugs, stubs) spilled liquid  Open cracks floors 5. Clean and check the outside part of the vacuum cleaner by removing dust and any particular need to remove. 6. Arrange and check unnecessary markings, dust cables and plugs are in order; well arranged; all items

Responsible Person

Station/Bld g

TLE BLDG.

Schedule for the 2nd Semester, 2017 Daily

Bay-An Rean

X

Cate Rhea

X

Guarina, Lalaine

X

Villadare s, Gella,& Pelausa, Janelle

Every other Day

Weekly

X

Baldonad o, Sandra

X

PREPARE AND PRODUCE BAKERY PRODUCTS

Monthly

Remarks

X

Rollan, Sarah Jean

BREAD AND PASTRY PRODUCTION NC II

Every 15th Day

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functional 7. Clean and inspect air conditioning equipment. Keep screen and filter free from dust. Check selector knob if in normal position and are functional. Check if drainage is OK 8. Clean and check Rest Room •Urinals, bowls, wash basins, walls and partitions are free from stains, dirt, oils, graffiti and unnecessary objects; •Ceilings free from cobwebs and dangling items •Floor is kept dry; no broken tiles or protruding objects •Equipped with dipper and pails; properly located after use •Water systems is functional: no dripping/damaged faucets or pipes •Drainage system is working, no waterclogged areas •No offensive odor •Lights /Ventilation – OK 9. Clean and check wash area: • Walls/Floors- – free from oils, molds, broken tiles, gums, stains or graffiti • Drainage system is functional

Velarde, Merly

X

Abucar, Christian & Nasol Mary

X

Sabillo, Abigail

BREAD AND PASTRY PRODUCTION NC II

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X

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• Water system functional; no dripping faucets or leaking pipes • Free from unnecessary objects (mops, rags) 10. Clean and maintain work shop surroundings by sweeping/ removing fallen leaves, branches, debris and other refuse, impounded water, clearing pathways of obstructions 11. Disposal of waste materials (Follow waste segregation system) 12. Clean and check Industrial Oven.  Free from dust, rust and not dump Check oven wiring  free from cuts or scratch 13. Clean and check tools room  Free from dust, not dump  Tools are in appropriate position/location  With visible labels or signage  Logbooks and forms are completed and updated  Lights, ventilation is OK

Alcanar, Jessa

X

Goyena, Rowena

X

Nunez, Evangeli ne

X

Villar, Vivialyn

X

BREAD AND PASTRY PRODUCTION NC II

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EQUIPMENT MAINTENANCE SCHEDULE Equipment Type

BAKING TOOLS (THREE DECK INDUSTRIAL OVEN) BT 0025153 PRACTICAL WORK AREA Schedule for the Month of February

Equipment Code Location ACTIVITIES

MAN POWER

Daily

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

Every Other Day

Weekly

Every 15th Day

Date Developed: February 11, 2019 Developed by: SHEILON B. VALLES

Monthly

Remarks

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1. Clean and kept dry Parts are well secured/ attached Inspect for damages and replace parts if necessary -check for carbon brush thickness -check for wirings -check the armature -checks for cracks loose 2. Check for accessories of electrical power tools Check bits for signs of worn out Check for wheels and bits for cracks Check for any sign of cracks/ loose on safety guards Check for dirt or grease build up 3. Check wires and extension cords Check for any flayed or cut wires Check for cracks or damaged on extension cord enclosures 4. Perform prestarting and warm up for 2 minutes and observe for unusual noise or abnormal operation; if any

Trainee Trainer

Trainee Trainer

X

Trainee Trainer

Activity is done before and after using the equipme nt

X

Trainee Trainer

X

X

BREAD AND PASTRY PRODUCTION NC II

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Activity is done before and after using the equipme nt

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Activity is done before and after using the equipme nt Activity is done before and after using the equipme Document No. Issued by: TESDA

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repair is necessary, send to technician.

nt

WORKSHOP INSPECTION CHECKLIST Qualification

Area/ Section YES NO

BREAD AND PASTRY PRODUCTION NC II PRACTICAL WORK SHEILON B. In-Charge AREA VALLES INSPECTION ITEMS Are the oven and accessories clean from dust and oil, dry and properly laid out/secured/stable? Are the tools and equipment are clean before and after the activity? BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

Date Developed: February 11, 2019 Developed by: SHEILON B. VALLES

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Are the working tables clean and arrange according to floor plan/lay out? Stable? Are floors and ceilings, windows, doors, clean, neat without obstructions or unnecessary odor? All hinges and lock functional? Is the workshop well ventilated and with enough illumination Is the computer set clean and dry? Cable, plugs, mouse, properly laid out and functional? No cuts or splices in flexible wires? Is the supply/storage/tool room free of dust, with legible and visible labels/signage’s, logbook and forms complete, in order and updated? Tools with safety guards and appropriate positions/locations? Is the wash area clean, sanitized, free from unnecessary objects? Are all water, drainage, electrical system functional? Is the rest area clean, sanitized, free from unnecessary objects? Are all water, drainage, electrical system functional? Is the workshop surrounding clean and free of obstruction? Are the waste materials properly segregated and disposed? Is the room well cleaned, dry and sanitized no unacceptable odour and free from unnecessary objects such as mops, rags, out dated signage, dangling object? Are the urinals, bowls, washbasins, wall and partitions free from stains, dirt oils, graffiti and unnecessary objects? Is it equipped with adequate dipper and pails and properly located after use? Is the work shop surroundings are clean and cleared of obstructions, no impounded and waste with the adequate lights? Are the waste materials properly segregated and properly disposed? REMARKS: Well Inspect INSPECTED BY: DATE: Sheilon B. Valles March 1, 2019

EQUIPMENT MAINTENANCE INSPECTION CHECKLIST Equipment Type Property Code/Number Location

:BAKING TOOLS (Three Deck Industrial Oven) :FT 0025153 :PRACTICAL WORK AREA

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

Date Developed: February 11, 2019 Developed by: SHEILON B. VALLES

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YES NO

INSPECTION ITEMS 1. Are the oven racks and electrical accessories, cable clean and dry? Labelled? 2. Are the hose properly attached to the gas tank? Is the cable plugged in? 3. Is the heat exhaust closed? 4. Is the temperature gauze functional? 5. Is the gas hose free from holes or gas leaks?

REMARKS: Well inspected INSPECTED BY: Sheilon B. Valles

DATE: March 02, 2019

WASTE SEGREGATION LIST Qualification

BREAD AND PASTRY PRODUCTION NC II

Area/Section

FOOD LABORATORY/PRACTICAL WORK AREA

In-Charge

SHEILON B. VALLES

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

Date Developed: February 11, 2019 Developed by: SHEILON B. VALLES

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WASTE SEGREGATION METHOD GENERAL/ACCUMULATED WASTES

Recycle

1. 2. 3. 4. 5. 6.

Used bottles Used cans Used rags/cleaning materials Used oil Used eggshell Used wrappers, sachet, and pouch 7. Used plastic gloves, pastry bags 8. Cutter ingredients

Compose

Dispose

X x X X X X X X

EQUIPMENT RECORD W/ CODE AND DRAWING N o 1

Location M 04

Eqpt. #

Qty

Title

ELT 002515 3

1

Three Deck Industrial

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

PO Drawing No. Ref. La Germania: 10200 Size/type GO OK Serial No. Description

Date Developed: February 11, 2019 Developed by: SHEILON B. VALLES

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Oven

A115560001B11556 -002

TAG-OUT BILL Qualification: Area/Section: In-Charge: LOG SERIAL

DATE ISSUED

BREAD AND PASTRY PRODUCTION NC II PRACTICAL WORK AREA SHEILON B. VALLES TYPE ( Danger/Caution)

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

DESCRIPTION (System

Date Developed: February 11, 2019 Developed by: SHEILON B. VALLES

DATE COMPLETED Document No. Issued by: TESDA

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Components, Test reference ,etc. February 1, 2019 03

CAUTION (Defective Oven Door)

February 10, 2019

Oven Door

Prepared by:

Approved:

SHEILON B. VALLES Trainer

MR. ZYAN ALBONG Manager

BREAKDOWN/REPAIR REPORT Property Id Number Property Name Location

TLE 0025153 THREE DECK INDUSTRIAL OVEN FOOD LABORATORY

FINDINGS

RECOMMENDATION

Defective oven door

Repair oven door

Inspected By: SHEILON B. VALLES

Reported To:

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

ZYHAN ALBONG

Date Developed: February 11, 2019 Developed by: SHEILON B. VALLES

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Date: Assigned To:

FEBRUARY 1, 2019 Reported To: FEBRUARY 1, 2019 TECHNICIAN Received Assignment: TECHNICIAN

SUBSEQUENT ACTION TAKEN: Trouble shoot and repair of oven door

RECOMMENDATION: Trouble shoot and repair of oven door

By: TECHNICIAN Date: FEBRUARY 1, 2019

Reported To: ZYHAN ALBONG Date: FEBRUARY 1, 2019

INSPECTION REPORT Area In-Charge FACILITY TYPE Three Deck Industrial Oven

FOOD LABORATORY/ PRACTICAL WORK AREA SHEILON B. VALLES ACTION PROGRESS/ INCIDENT TAKEN REMARKS Defective Oven door

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

Trouble shoot and repair of

Repair oven door

Date Developed: February 11, 2019 Developed by: SHEILON B. VALLES

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oven Reported By:

Date: FEB. 1, 2019

SHEILON B. VALLES

WORK REQUEST Unit: NO. 2019 Observation: Defective oven door

Description: THREE DECK INDUSTRIAL OVEN Date Reported: FEBRUARY 1, 2019 Reported By:

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

SHEILON B. VALLES

Date Developed: February 11, 2019 Developed by: SHEILON B. VALLES

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Activity: Date Reported: FEBRUARY 1, 2019 REPLACEMENT OF OVEN DOOR Signature: Spare Parts Used: OVEN DOOR

SALVAGE REPORT Area/Section In-Charge

FOOD LABORATORY SHEILON B. VALLES

Facility Type

Part ID

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

Recommendation

Date Developed: February 11, 2019 Developed by: SHEILON B. VALLES

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THREE DECK INDUSTRIAL OVEN

OVEN DOOR

READY FOR USE

EQUIPMENT PURCHASE REQUEST Department : FOOD LABORATORY Name : SHEILON B. VALLES Purpose of Request:

Date: FEBRUARY 1, 2019 Approved Budget: Php. 6,000

ADDITIONAL INSTRUCTIONAL EQUIPMENT FOR ELECTRICAL TECHNOLOGY

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

Date Developed: February 11, 2019 Developed by: SHEILON B. VALLES

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Description

Qty.

Proposed Budget

Amount

Oven door

1

Php 6,000.00

Php 6,000.00

Total

Php 6,000.00

Prepared by: SHEILON B. VALLES Trainer BPP NC II Approved by: MR. SHANDY HUBILLA Dean/Food Technology Dept. Reported by:

Date: February 01, 2019

SHEILON B. VALLES Signature over Printed Name

OPERATIONAL PROCEDURE Equipment Type THREE DECK INDUSTRIAL OVEN Equipment Code FT 0025153 Location PRACTICAL WORK AREA / FOOD LABORATORY Operation Procedure:

SAFETY OPERATING PROCEDURES OVEN DO NOT use this machine unless a teacher has instructed you in its safe use and operation and has given permission. BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

Date Developed: February 11, 2019 Developed by: SHEILON B. VALLES

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Trainees must be fully and suitably trained before using the equipment. Trainee’s must be warned regarding the dangers and kept under constant supervision until fully competent. Hot surfaces must be cleared indicated by warning signs. Always use the protective oven gloves provided. When opening the oven door and transferring trays, look out for other staff. Disconnect from main electrical supply and allow cooling before cleaning. Report all equipment failures immediately to the trainers, do not use defective equipment. Switch off oven when not in use. Ovens must be located with due regard to the possibility of fire resulting from overheating. PRE OPERATIONAL SAFETY CHECKS 1. Familiarize yourself with the check all oven operations and controls. 2. Ovens used for workshop applications must not be used for food preparation. 3. Never heat a sealed container. 4. Never heat any flammable or combustible liquid in the oven. A fire and/or explosive may result. 5. Ovens must not be used to heat any materials that might pose a hazard because of acute or chronic toxicity unless special precautions have been taken to ensure continuous venting of the atmosphere inside the oven. 6. Ensure no slip/trip hazards are present in workspaces and walkways. 7. Do not operate the oven if it is damaged or does not operate properly. Immediately report suspect equipment. OPERATIONAL SAFETY CHECKS 1. Pre-heat the oven for less than 5 minutes to be sure the oven compartment has reached the required temperature. 2. To reduce the risk of fire in the oven cavity do not overheat the work piece. 3. Beware of the other people in the immediate vicinity when handling hot materials. 4. Use thermal gloves or tongs to remove work piece from the oven. 5. Before cleaning material accumulations switch off and allows the oven to completely cool. HOUSEKEEPING 1. Switch off the oven when work completed. 2. Leave the oven and work area in a safe, clean and tidy state.

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

Date Developed: February 11, 2019 Developed by: SHEILON B. VALLES

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POTENTIAL HAZARDS 1. Burns from hot surfaces. 2. Fume 3. Sources of ignition from hot surfaces and work place.

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

Date Developed: February 11, 2019 Developed by: SHEILON B. VALLES

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REFERENCES o

CBLM, BPP NCII, Prepare and Produce Bakery Products, Romie B. Lacaden, August 2013

o

Training Regulation, Tourism Sector, TESDA, 2009

o

http://www.depedbataan.com/resources/9/k_to_12_bread_and_ pastry_learning_module.pdf

o

https://www.slideshare.net/mobile/kenjoyb/k-to-12-bread-andpastry-learning-module

o

https://www.vbook.pub.com/doc/145627308/k-to-12-Bread-andPastry-Learning-Module

o

http://www.breadworld.com/education/baking-tools/

o

https://www.academia.edu/34046547/BREAD_AND_PASTRY_P RODUCTION_NCII_MODULE

o

http://shsph.blogspot.com/2016/12/bread-and-pastryproduction-bpp-nc-ii.html?m=1

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

Date Developed: February 11, 2019 Developed by: SHEILON B. VALLES

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