Cbc Bpp

TESDA-OP CO-01-F11 (Rev.No.00-03/08/17)

COMPETENCY-BASED CURRICULUM A. Course Design Course Title: Nominal Duration:

BREAD AND PASTRY PRODUCTION NC II 141 HOURS

Qualification Level: Course Description:

NC Level II This course is designed to enhance the knowledge, skills and attitude in bread and pastry production to prepare and present desserts; prepare and display petits four in accordance with industry standards. It covers the basic, common and core competencies. To complete the course, all units prescribed for this qualification must be achieved:

Trainee Entry Requirements:

Trainees or students who wants to entry into these qualifications should possess the following requirements:      

can communicate in basic English either oral and written; at least high school graduate; physically and mentally fit; with good moral character; and can perform basic mathematical computation With pleasing personality

Course Structure BASIC COMPETENCIES No. of Hours: 18 hours Unit of Competency 1

Participate in workplace communica tion

Module Title Participating in workplace communication

Learning Outcomes LO1.Obtain and convey workplace information

Nominal Duration 4 hours

LO2. Complete relevant workrelated document

2

3

Work in a team environment

Practice career professionalism

Working in team environment

Practicing career professionalism

LO3. Participate in workplace meeting and discussion LO1.Describe and identify team role and responsibility LO2.Describe work as a team member LO1.Integrate personal objectives with organizational goals.

4 hours

6 hours

LO2. Set and meet work priorities.

4

Practice occupational Practicing health and safety occupational health and safety

LO3 Maintain professional growth and development. LO1. Evaluate hazard and risks. LO2. Control hazards and risks. LO3.Maintain occupational health and safety awareness.

4 hours

Course Structure COMMON COMPETENCIES No. of Hours: 18 hours

1

Unit of Competency

Module Title

Develop and update industry knowledge

Developing and updating industry knowledge

Learning Outcomes LO1 Identify and access key sources of information on the industry

Nominal Duration 2 hours

LO2 Access, apply and share industry information

2

3

Observe workplace hygiene procedures

Perform computer operations

Observing workplace hygiene procedures

Performing computer operations

LO3 Update continuously relevant industry knowledge LO1 Practice personal grooming and hygiene LO2 Practice safe and hygienic handling, storage and disposal of food, beverage and materials LO1 Identify and explain the functions, general features and capabilities of both hardware and software LO2 Prepare and use appropriate hardware and software according to task requirement LO3 Use appropriate devices and procedures to transfer files/data

2 hours

6 hours

LO4 Produce accurate and complete data according to the requirements

4

Perform workplace and safety practices

Performing workplace and safety practices

LO5 Maintain computer system LO1 Practice workplace safety, security and hygiene systems, processes and operations

2 hours

LO2 Respond appropriately to faults, problems and emergency situations in line with enterprise guidelines

5

Provide effective customer service

Providing effective customer service

LO3 Maintain safe personal presentation standards LO1Apply effective verbal and nonverbal communication skills to respond to customer needs LO2 Provide prompt and quality service to customer LO3 Handle queries promptly and correctly in line with enterprise procedures LO4 Handle customer complaints, evaluation and recommendations

6 hours

Course Structure CORE COMPETENCIES No. of Hours: 141 Hours

1

2

3

Unit of Competency Prepare and produce bakery products

Prepare and produce pastry products

Prepare and present gateaux, tortes and cakes

Module Title

Learning Outcomes Preparing and LO1 Prepare producing bakery products bakery products LO2 Decorate and present bakery products LO3 Store bakery products Preparing and LO1 Prepare producing pastry products pastry products LO2 Decorate and present pastry products

Nominal Duration

38 hours

22 hours

LO3 Store pastry products Preparing and LO1 Prepare presenting sponge and cakes gateaux, tortes and LO2 Prepare and cakes use fillings LO3 Decorate cakes

38 hours

LO4 Present cakes 4

Prepare and display petits fours

LO5 Store cakes Preparing and LO1 Prepare iced display petits petits fours fours LO2 Prepare fresh petits fours LO3 Prepare

21 hours

marzipan petits fours LO4 Prepare caramelized petits fours LO5 Display petits fours

5

Present desserts

Presenting desserts

LO6 Store petits fours LO1 Prepare and serve plated desserts LO2 Plan, prepare and present dessert buffet selection or plating LO3 Store and package desserts

22 hours

Assessment Methods:

• • • •

Interview Written/Oral questioning Demonstration of practical skills Direct observation

Course Delivery:

• • • • •

Modular Demonstration Film viewing E-learning Industry immersion

Resources: List of recommended tools, equipment and materials for the training of 25 trainees for Bread and Pastry Production NC II TOOLS QTY

QTY 6

12

Measuring cup, solid

12

6 6 6

Measuring cup , liquid (250 & 500 ml) Measuring spoon Cake turn table Decorating tips Rolling pins Pie pan sizes 6, 8, 10 Sheet pans Pie cutter Rubber scrapper Palette knife Cake stand with tier Cake pillars Sauce pan, s/s Ladies s/s Knives s/s with plastic handle Chopping board, color Coded Scale 2, 10 kgs Grater

6

Wooden spoons

6

Beaters Mixing bowl (6 pcs per set) Wire whisk Muffin pan, small Muffin pan, medium Muffin pan , big

25 3 20 6 6 6 6 6 6 6 6 6 6 6 6

12sets 6 6 6 6

MATERIALS

EQUIPMENT

1 1 1 1 1

QTY Commercial Mixers with complete attachments Mechanical Dough roller Decker oven Compressor Dough cutter Refrigerator

Cake flour Bread flour All pupose Sugar Yeast Butter Margarine Butter (French bread) Cooking oil Lard All purpose cream Whipping cream Confectioner sugar Knox gelatin Flaxed 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 Contreau

TOOLS 6 6

Loaf pan, small Loaf pan, medium

6

Loaf pan, big

4

Rectangular pan 1x8x8

6 6 6 6 4

MATERIALS

EQUIPMENT

Training Materials Wilton decorating magazine, video

Good Housekeeping Baking Book

Round pan 6, 8, 10, 12, 14 ,16 Pie pan Flour sifter Strainer Double boiler Piping bags Coupler

Facilities:

Based on a class intake of 25 students/ trainees, below are the space requirement & their sizes:

TEACHING/ LEARNING AREAS

Lecture /Demo Area Student/trainee working space Laboratory Learning Resource Center

Area in Sq. Meters

Total Area in Sq. Meters

40 sqm

40 sqm

1x1m

1 sq

25 sqm

8x5 sqm 3x5 sqm

40 sq 15 sqm

40 sqm 15 sqm 36 sqm

Size in Meters 8x5m

Facilities/Equipment/ Circulation Area Total :

156 sq. m.

Qualification of Instructors/Trainers: To qualify as trainer for Bread and Pastry Production NC II level, a person must:       

be a holder of National TVET Trainer Certificate Level I (NTTCI) be a holder of TMI be certified of Bread and Pastry Production NC II be able to communicate effectively both orally and in written form be physically, emotionally, psychologically and mentally fit have at least two (2) years’ experience in the industry possess good moral character

  

with pleasing personality have attended relevant Bread and Pastry Production training and seminars for patisserie or equivalent Proficient in bakery /pastry production

B. Modules of Instruction Basic Competencies:

Bread and Pastry Production NC II

Unit of Competency:

PARTICIPATE IN WORKPLACE COMMUNICATION

Modules Title:

PARTICIPATING IN WORKPLACE COMMUNICATION

Module Descriptor:

This module covers the knowledge, skills and attitudes required to gather, interpret and convey information in response to workplace requirements. 4 hours

Nominal Duration:

Summary of Learning Outcomes: LO1. Obtain and convey workplace information LO2. Participate in workplace meeting and discussion LO3. Complete relevant work related documents. Details of Learning Outcomes: LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION Assessment Criteria 1.1 Specific relevant information is accessed from appropriate sources 1.2 Effective questioning and active listening and speaking are used to gather and convey information 1.3 Appropriate medium is used to transfer information and ideas

Contents

Conditions

Parts of speech The Sentence Construction Effective communication

students/ trainees must be provided with the following: Writing materials ( pen & paper) References (books)

Methodologies

Group Discussion Assignment Method Competency based learning materials method

Assessment Methods Written test Practical performance test Interview

Manuals 1.4 Appropriate nonverbal communication is used 1.5 Appropriate lines of communication with superiors and colleagues are identified and followed 1.6 Defined work procedures for the location and storage of information are used 1.7 Personnel interaction is carried out clearly and concisely

LO2. Participate in workplace meetings and discussions Assessment Criteria

2.1 Team meeting s are attended on time 2.2 Own opinions are clearly expressed and those of others

Contents

Sentence Construction Technical Writing Recording information

Conditions

The students/ trainees must be provided with the following:

2.3 Meeting inputs are consistent with the meeting purpose and established protocols

Paper Pencils/ball pen

2.4 Workplace interactions are conducted in a courteous manner

Manuals

2.5 Questions about simple routine workplace procedures and

References (books)

Methodologies

Assessment Methods

Group discussions/ interaction

Written test

Assignment method

Practical / performanc e test Interview

Competencybased learning materials method

maters concerning working conditions of employment are asked and responded to 2.6 Meetings outcomes are interpreted and implemented

LO3. Complete relevant work related documents Assessment Criteria

Contents

Conditions

3.Range of forms relating to conditions of employment are completed accurately and legibly

Basic mathemati cs

The students/ trainees must be provided with the following:

3.2 Workplace data is recorded on standard workplace forms and documents

Types of forms

3.3 Basic mathematical processes are used for routine calculation protocols 3.4 Errors in recording information on forms/documents are identified and properly acted upon 3.5 Reporting requirements to supervisor are completed according to organized guidelines

Technical writing

Papers Pencils/ Ballpen Reference books Manuals

Methodologies

Assessment Methods

Basic Competencies:

Bread and Pastry Production NC II

Unit of Competency:

WORK IN A TEAM ENVIRONMENT

Modules Title:

WORKING IN A TEAM ENVIRONMENT

Module Descriptor:

This module covers the skills, knowledge and attitudes to identify role and responsibility as a member of a team.

Nominal Duration:

4 hours

Summary of Learning Outcomes: LO1. Describe team role and scope LO2. Identify own role and responsibility within team LO3. Work as a team member . Details of Learning Outcomes: LO1

Describe team role and scope

Assessment Criteria 1.1 Role and objective of the team is identified from available sources of information 1.2 Team parameters,

Contents Team role. Relationship and responsibilitie s Role and responsibilitie

Conditions

Methodologies

The students/ trainees must be provided with the following:

Group discussion/int eraction

SOP of

Assessment Methods Written test Observation

Case studies

Simulation

Simulation

Role playing

reporting relationships and responsibilities are identified from team discussions and appropriate external sources

s with team environment. Relationship within a team.

workplace Job Procedures Client / supplier instructions Quality Standards Organizational or external personnel

LO2. Identify own role and responsibility within team Assessment Criteria 2.1. Individual role and responsibilities within the team environment are identified 2.2. Roles and responsibility of other team members are identified and recognized 2.3. Reporting relationship within team and external to team are identified

Contents

Conditions

Team role.

The students/ Relationship trainees must and be provided Responsibilities with the following: Role and Responsibilities SOP of with team workplace environment. Job Relationship Procedures within a team. Client / supplier instructions Quality standards Organization al or external personnel

LO3. Work as a team member

Methodologies

Group discussion/ interaction

Assessment Methods Written test Observation

Case studies

Simulation

Simulation

Role playing

Assessment Criteria 3.1. Effective and appropriate forms of communications used and interactions undertaken with team members who contribute to known team activities and objectives 3.2. Effective and appropriate contributions made to complement team activities and objectives, based on individual skills and competencies and workplace context 3.3. Observed protocols in reporting using standard operating procedures 3.4. Contribute to the development of team work plans based on an understanding of team’s role and objectives and individual competencies of the members.

Contents

Conditions

Communicatio n process

The students/ trainees must be provided with the following:

Team structure / team roles

Methodologies

Group discussion/ interaction Case studies Simulation

Group planning and decision making

SOP of workplace Job Procedures Organization or external personnel

Assessment Methods Observation of work Activities Observation through simulation or role play Case studies and scenarios.

Basic Competencies:

Bread and Pastry Production NC II

Unit of Competency:

PRACTICE CAREER PROFESSIONALISM

Modules Title:

PRACTICING CAREER PROFESSIONALISM

Module Descriptor:

This module covers the knowledge, skills and attitudes in promoting career growth and advancement.

Nominal Duration:

4 hours

Summary of Learning Outcomes: LO1. Integrate personal objectives with organizational goals LO2. Set and meet work priorities LO3. Maintain professional growth and development Details of Learning Outcomes: LO1

Integrate personal objectives with organizational goals

Assessment Criteria 1.1 Personal growth and work plans are pursued towards improving the qualifications set for the profession

Contents

Conditions

Methodologies

Personal DevelopmentSocial Aspects: Intra and Interpersonal

The students/ trainees must be provided with the following:

Group discussion/int eraction Simulation

Assessment Methods Role play Interview Written examination

Development 1.2 Intra- and interpersonal relationships are maintained in the course of managing oneself based on performance evaluation 1.3 Commitment to the organization and its goal is demonstrated in the performance of duties

LO2.

Organizational Goals

Workplace

Demonstratio n/practical hands-on exercises

Code of Ethics Personal Hygiene and Practices

Organizational Goals

Code of Ethics Hand outs and PD-Social Aspects

Competencybased learning materials method

CD’s, VHS tapes, transparencies

Set and meet work priorities

Assessment Criteria 2.1 Competing demands are prioritized to achieve personal, team and organizational goals and objectives. 2.2 Resources are utilized efficiently and effectively to manage work priorities and commitments 2.3 Practices along economic use and maintenance of equipment and facilities are followed as per established procedures

Contents

Conditions

Organization al KRAs

The students/ trainees must be provided with the following

Work Values and Ethical Standards Company policies on the use and maintenance of equipment

 Organizational KRA Work values and ethics Company policies and standards Sample job targets Learning Guides

Methodologies

Group discussion/ interaction Structured activity Demonstratio n/practical hands-on exercises Competencybased learning materials method

Assessment Methods Role play Interview Written examination

CD’s, VHS tapes, transparencie s

LO3. Maintain professional growth and development Assessment Criteria 3.1 Trainings and career opportunities are identified and availed of based on job requirements 3.2 Recognitions are sought/received and demonstrated as proof of career advancement 3.3 Licenses and/or certifications relevant to job and career are obtained and renewed

Contents

Conditions

Methodologies

Qualification Standards

The students/ trainees must be provided with the following

Interactive – lecture

Gender and Development (GAD) Sensitivity Professionalis m in the Workplace List of Professional Licenses

Quality Standards GAD handouts CD’s, VHS tapes on Professionali sm in the Workplace Professional Licenses samples

Film Viewing Role play/ Simulation Group Discussion

Assessment Methods Demonstratio n Interview Written exam

Basic Competencies:

Bread and Pastry Production NC II

Unit of Competency:

PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES

Modules Title:

PRACTICING OCCUPATIONAL HEALTH AND SAFETY PROCEDURES

Module Descriptor:

This module cover the outcomes required to comply with regulatory and organizational requirements for occupational health and safety

Nominal Duration:

6hours

Summary of Learning Outcomes: LO1. Identity hazards and risks LO2. Evaluate hazards and risks LO3. Control hazards and risks LO4. Maintain occupational health and safety awareness Details of Learning Outcomes: LO1

Identify hazards and risks

Assessment Criteria 1.1 Safety regulations and

Contents

Conditions

Hazards and risks

The students/ trainees must

Methodologies

Group discussion/

Assessment Methods Situation analysis

workplace safety and hazard control practices and procedures are clarified and explained based on organization procedures 1.2 Hazards/risks in the workplace and their corresponding indicators are identified to minimize or eliminate risk to coworkers, workplace and environment in accordance with organization procedures

identification and control Organizational safety and health protocol Threshold limit value (TLV) OHS indicators

be provided with the following:

Workplace

interaction Interview Simulation Symposium

Practical examination

Group dynamics

Written examination

PPE Learning Guides Handouts Organization al Safety and Health Protocol OHS Indicators Threshold Limit Value

1.3 Contingency measures during workplace accidents, fire and other emergencies are recognized and established in accordance with organization procedures

Hazards/Risk Identification and Control CD’s, VHS tapes, transparencie s

LO2. Evaluate hazards and risks Assessment Criteria 2.1 Terms of maximum tolerable limits which when exceeded will result in harm or damage are identified based on threshold limit values (TLV) 2.2 Effects of the hazards are

Contents TLV table Phil OHS Standards Effects of hazards in the workplace Ergonomic s

Conditions The students/ trainees must be provided with the following:

Methodologies

Group discussion/ interaction Situation analysis

Handout on Symposium Phil. OHS Standards Effects of hazards in the

Film viewing Group dynamics

Assessment Methods Interview Written Examination Simulation

determined 2.3 OHS issues and/or concerns and identified safety hazards are reported to designated personnel in accordance with workplace requirements and relevant workplace OHS legislation

Employees workplace Compensa Ergonomics tion ECC Commissio regulations n (ECC) regulations TLV Table CD’s, VHS tapes, transparencie s

LO3. Control hazards and risks Assessment Criteria 3.1 Occupational Health and Safety (OHS) procedures for controlling hazards/risks in workplace are consistently followed

Contents

Conditions

Safety Regulations

The students/ trainees must be provided with the following:

Clean Air Act Electrical and Fire Safety Code

3.3 Personal protective equipment (PPE)

Waste management Disaster Preparedness and Management Contingency Measures and Procedures

Group discussion/ interaction Symposium Film viewing

Handouts on 3.2 Procedures for dealing with workplace accidents, fire and emergencies are followed in accordance with organization OHS policies

Methodologies

Safety Regulations Clean Air Act Electrical and Fire Safety Code Waste management Disaster Preparednes s and Management

Group Dynamics Self pace

Assessment Methods Written Interview Case/ situation analysis Simulation

is correctly used in accordance with organization OHS procedures and practices

Contingency Measures and Procedures OHS Personal Records

3.4 Appropriate assistance is provided in the event of a workplace emergency in accordance with established organization protocol

PPE CD’s, VHS tapes, transparencie s

LO4. Maintain occupational health and safety awareness Assessment Criteria 4.1 Emergencyrelated drills and trainings are participated in as per established organization guidelines and procedures 4.2 OHS personal records are completed and updated in accordance with workplace requirements

Contents Operational health and safety procedure, practices and regulations

Conditions

Methodologies

The students/ trainees must be provided with the following:

Group discussion/int eraction Simulation

Assessment Methods Demonstratio n Interview Written Examination

Symposium Emergencyrelated drills and training

Workplace Film viewing PPE OHS personal records CD’s, VHS tapes, transparencie

Group dynamics

Portfolio assessment

s Health record

Common Competencies:

Bread and Pastry Production NC II

Unit of Competency:

PERFORM WORKPLACE AND SAFETY PRACTICES

Modules Title:

Performing workplace and safety practices

Module Descriptor:

This module of competency deals with the knowledge, skills and attitudes in following health, safety and security practices. It includes dealing with emergency situations and maintaining safe personal presentation standards.

Nominal Duration:

2 hours

Summary of Learning Outcomes: LO1. Follow workplace procedures for health, safety and security practices LO2. Deal with emergency situation LO3. Maintain safe personal; presentation standards Details of Learning Outcomes:

LO1.

Follow workplace procedures for health, safety and security practices

Assessment Criteria 1.1 Correct health, safety and security procedures are followed in line with legislation, regulations and enterprise procedures

Contents

Conditions

The students/ Health, safety trainees must and security be provided procedures with the Following Breaches procedures Manuals

1.2 Breaches of health, safety and security procedures are identified and reported in line with enterprise procedure

Handbook safety and security

Self paced/ Modular

Assessment Methods Written/Oral examination

Demonstratio n

Practical demonstration

Methodologies

Small group discussion Distance education

Report (sample)

1.3 Suspicious behavior or unusual occurrence are reported in line with enterprise procedure

LO2.

Deal with emergency situations

Assessment Criteria 2.1 Emergency and potential emergency situations are recognized and appropriate action are taken within individual’s scope of responsibility 2.2 Emergency procedures are followed in line with enterprise procedures

Contents Emergency procedure Personal injuries Fire Electrocution Natural calamity Criminal acts Safe personal presentation standard

Conditions

Methodologies

The students/ trainees must be provided with the Following

Self paced/modu lar

Emergency procedure manuals

Small group discussion

Handbook safety and security

Demonstrati on

Distance education

Assessment Methods Written/Oral examination Practical demonstratio n Observation

2.3 Assistance is sought from colleagues to resolve or respond to emergency situations

Report Emergency drills – instruction/guid elines

2.4 Details of emergency situations are reported in line with enterprise procedures

LO3.

Maintain safe personal presentation standards

Assessment Criteria 3.1 Safe personal standards are identified a

Contents Use of PPE Safe and proper posture

Conditions The students/ trainees must be provided with the Following Hands-out Film / video clips

Methodologies

Assessment Methods

Lecture/ demonstratio Hands-on n Direct Self-paced observation instruction Practical Group demonstration discussion Role-playing/ Film showing simulation Dramatization / fire drill

Common Competencies:

Bread and Pastry Production NC II

Unit of Competency:

PROVIDE EFFECTIVE CUSTOMER SERVICE

Modules Title:

Providing Effective Customer Service

Module Descriptor:

This module of competency deals with the knowledge, skills and attitudes in providing effective customer service. It includes greeting customer, identifying customer needs, delivering service to customer, handling queries through telephone, fax machine, internet and email and handling complaints, evaluation and recommendation..

Nominal Duration:

6 hours

Summary of Learning Outcomes: LO1. Greet customer LO2. Identify customer needs

LO3. Deliver service to customer LO4. Handle queries through telephone, fax machine internet and email LO5. Handle complaints, evaluation and recommendations Details of Learning Outcomes: LO1. Greet customer Assessment Criteria 1.1 Guests are greeted in line with enterprise procedure 1.2 Verbal and nonverbal communications are appropriate to the given situation 1.3 Non verbal communication of customer is observed responding to customer 1.4 Sensitivity to cultural and social differences is demonstrated

Contents Personality development and public relations Basic oral communicatio n/ writing memos and letters Preparing job documentatio n Following instructions Filling-out forms

Conditions The students/ trainees must be provided with the Following

Methodologies

Modular (self-pace learning) Electronic Learning

Tools Recorder Industry Microphone Immersion Full body mirror Company dress Demonstrati on Equipment Video camera recorder Television VHS/DVD player

Assessment Methods Interview (oral/question naire) Observation Demonstration of Practical Skills

Film-viewing

Materials CD Make up kit References Books brochures manuals LO2. Identify customer needs Assessment Criteria 2.1 Appropriate interpersonal skills are used to ensure that customer needs are accurately identified 2.2 Customer needs are assessed for

Contents Personality development and public relations Basic oral communicatio n/ writing memos and letters

Conditions The students/ trainees must be provided with the Following Tools Recorder Microphone

Methodologies

Modular (self-pace learning) Electronic Learning Industry Immersion

Assessment Methods Interview (oral/question naire) Observation Demonstration of Practical Skills

urgency so that priority for service delivery can be identified 2.3 Customers are provided with information

Preparing job documentatio n Following instructions Filling-out forms

2.4 Personal limitation in addressing customer needs is identified and where appropriate , assistance is sought from supervisor

Full body mirror Company dress Demonstrati on Equipment Video camera recorder Television VHS/DVD player

Film-viewing

Materials CD Make up kit References Books brochures manuals

LO3. Deliver service to customer Assessment Criteria 3.1 Customer needs are promptly attended to in line with enterprise procedure 3.2 Appropriate rapport is maintained with customer to enable high quality service delivery 3.3 Opportunity to enhance the quality of service and products are taken wherever possible

Contents

Conditions

Food and culture

The students/ trainees must be provided Exploration of with the food trends Following Past, present and future trend Communicati on standards in customer service

Tools Recorder Microphone Full Body mirror Company dress

Methodologies

Modular (self-pace learning) Electronic Learning Industry Immersion Demonstrati on

Assessment Methods Interview (oral/question naire) Observation Demonstration of Practical Skills

Film-viewing Equipment Video camera recorder Television DVD player Materials CD make up kit References Books, brochures manuals

LO4. Handle queries through telephone , fax machine, internet and email

Assessment Criteria 4.1 Use telephone, computer, fax machine, internet efficiently to determine customer requirements

Contents

Conditions

Methodologies

Assessment Methods

The students/ trainees must be provided with the Following

4.2 Queries/ information are recorded in line with enterprise procedure 4.3 Queries are acted upon promptly and correctly in line with enterprise procedure LO5. Handle complaints, evaluation and recommendations Assessment Criteria 5.1 Guests are greeted with a smile and eye-to-eye contact 5.2 Responsibility for resolving the complaint is taken within limit of responsibility 5.3 Nature and details of complaint are established and agreed with the customer 5..4 Appropriate action is taken to resolve the complaint to the customers satisfaction wherever possible

Contents Proper way of answering complaints in line with workplace procedure s. Nature and details of complaints . Industry/ workplace procedure s in giving evaluation and recommen dations.

Conditions The students/ trainees must be provided with the Following

Methodologies

Assessment Methods

Common Competencies:

Bread and Pastry Production NC II

Unit of Competency:

OBSERVE WORKPLACE HYGIENE PROCEDURES

Modules Title:

OBSERVING WORKPLACE HYGIENE PROCEDURES

Module Descriptor:

This unit covers the knowledge, skills, and attitudes needed to apply quality standards in the workplace. The module also includes the application of relevant safety procedures and regulation, salon/ organizational procedures and other client requirements.

Nominal Duration:

2 hours

Summary of Learning Outcomes: LO1. Follow hygiene procedures LO2. Identify and prevent hygiene risks Details of Learning Outcomes LO1. Follow hygiene procedures Assessment Criteria 1.1 Workplace hygiene procedures are implemented in line with enterprise and legal requirements

Contents

Conditions

Methodologies

Assessment Methods

Methodologies

Assessment Methods

The students/ trainees must be provided with the Following

1.2 Handling and storage of items are undertaken in line with enterprise and legal requirements LO2. Identify and prevent hygiene risks Assessment Criteria 2.1 Potential hygiene risks are identified in line with enterprise procedures

Contents

Conditions The students/ trainees must be provided with the Following

2.2 Action to minimize and remove risks are taken within scope of individual responsibility of enterprise/legal requirements 2.3 Hygiene risks beyond the control of individual staff members are reported to the appropriate person for follow up

Common Competencies:

Bread and Pastry Production NC II

Unit of Competency:

DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Modules Title:

DEVELOPING AND UPDATE INDUSTRY KNOWLEDGE

Module Descriptor:

This module of competency deals with the knowledge, skills and attitude required to access, increase and update industry knowledge. It includes seek information on the industry and update industry knowledge.

Nominal Duration:

2 hours

Summary of Learning Outcomes: LO1. Seek information on the industry LO2. Update industry knowledge Details of Learning Outcomes LO1. Seek information on the industry Assessment Criteria 1.1 Sources of information on the industry are correctly identified and accessed

Contents

Conditions

Methodologies

Assessment Methods

Methodologies

Assessment

The students/ trainees must be provided with the Following

1.2 Information to assist effective work performance is obtained in line with job requirements 1.3 Specific information on sector of work is accessed and updated 1.4 Industry information is correctly applied to dayto-day work activities LO2. Update industry knowledge Assessment

Contents

Conditions

Criteria 2.1 Informal and/or formal research is used to update general knowledge of the industry 2.2 Updated knowledge is shared with customers and colleagues as appropriate and incorporated into day-to-day working activities

Methods The students/ trainees must be provided with the Following

Common Competencies:

Bread and Pastry Production NC II

Unit of Competency:

PERFORM COMPUTER OPERATIONS

Modules Title:

PERFORMING COMPUTER OPERATIONS

Module Descriptor:

This module covers the knowledge, skills and attitudes and values needed to perform computer operations which includes inputting, accessing, producing and transferring data using the appropriate hardware and software.

.Nominal Duration:

6 hours

Summary of Learning Outcomes: LO1. Plan and prepare for task to be undertaken LO2. Input data into computer LO3. Access information using computer LO4. Produce/output data using computer system LO5. Maintain computer equipment and systems Details of Learning Outcomes LO1. Plan and prepare for task to be undertaken Assessment Criteria 1.1 Requirements of task are determined

Contents

Conditions

Methodologies

Assessment Methods

Methodologies

Assessment Methods

The students/ trainees must be provided with the Following

1.2 Appropriate hardware and software is selected according to task assigned and required outcome 1.3 Task is planned to ensure OH & S guidelines and procedures are followed LO2. Input data into computer Assessment Criteria 2.1 Data are

Contents

Conditions The students/

entered into the computer using appropriate program/application in accordance with company procedures

trainees must be provided with the Following

2.2 Accuracy of information is checked and information is saved in accordance with standard operating procedures 2.3 Inputted data are stored in storage media according to requirements 2.4 Work is performed within ergonomic guidelines LO3. Access information using computer Assessment Criteria 3.1 Correct program/application is selected based on job requirements 3.2 Program/application containing the information required is accessed according to company procedures 3.3 Desktop icons are correctly selected, opened and closed for navigation purposes 3.4 Keyboard

Contents

Conditions The students/ trainees must be provided with the Following

Methodologies

Assessment Methods

techniques are carried out in line with OH & S requirements for safe use of keyboards

LO4. Produce/output data using computer system Assessment Criteria 4.1 Entered data are processed using appropriate software commands 4.2 Data are printed out as required using computer hardware/peripheral devices in accordance with standard operating procedures

Contents

Conditions

Methodologies

Assessment Methods

Methodologies

Assessment Methods

The students/ trainees must be provided with the Following

4.3 Files and data are transferred between compatible systems using computer software, hardware/ peripheral devices in accordance with standard operating procedures LO5. Maintain computer equipment and system Assessment Contents Conditions Criteria 5.1 Systems for The cleaning, minor students/ maintenance and trainees replacement of must be consumables are provided implemented with the Following 5.2 Procedures for ensuring security of data, including regular back-ups and virus checks are

implemented in accordance with standard operating procedures 5.3 Basic file maintenance procedures are implemented in line with the standard operating procedures

Core Competencies:

Bread and Pastry Production NC II

Unit of Competency:

PREPARE AND PRODUCE BAKERY PRODUCTS

Modules Title:

PREPARING AND PRODUCE 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:

32 hours

Summary of Learning Outcomes: LO1. Prepare bakery products LO2. Decorate and present bakery products LO3. Store bakery products Details of Learning Outcomes LO1.Prepare bakery products Assessment Criteria 1.1 Required ingredients are selected, measured and weighed according to recipe or production requirements and established standards and procedures 1.2 A variety of

Contents

Conditions The students/ trainees must be provided with the Following

Methodologies

Assessment Methods

bakery products are prepared according to standard mixing procedures/formulati on/ recipes and desired product characteristics 1.3 Appropriate equipment are used according to required bakery products and standard operating procedures 1.4 Bakery products are baked according to techniques and appropriate conditions; and enterprise requirement and standards 1.5 Required oven temperature are selected to bake goods in accordance with the desired characteristics, standards recipe specifications and enterprise practices LO2. Decorate and present bakery products Assessment Criteria 2.1 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 2.2 Bakery products

Contents

Conditions The students/ trainees must be provided with the Following

Methodologies

Assessment Methods

are filled and decorated, where required and appropriate, in accordance with standard recipes and/or enterprise standards and customer preferences 2.3 Bakery items are finished according to desired product characteristics 2.4 Baked products are presented according to established standards and procedures LO3. Store bakery products Assessment Criteria 3.1Bakery products are stored according to established standards and procedures 3.2Packaging are selected appropriate for the preservation of product freshness and eating characteristics

Contents

Conditions The students/ trainees must be provided with the Following

Methodologies

Assessment Methods

Core Competencies:

Bread and Pastry Production NC II

UNIT OF COMPETENCY

PREPARE AND PRODUCE PASTRY PRODUCTS

Module Title:

PREPARING AND PRODUCING PASTRY PRODUCTS

Module Description:

This module deals with knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and produce a range of high-quality pastry products in commercial food production environments and hospitality establishments.

TRAINING DURATION

15 hours

SUMMARY OF LEARNING OUTCOMES: LO1. Prepare pastry products LO2 Decorate and present pastry products LO3. Store pastry products Details of Learning Outcomes LO1

Prepare pastry products

Assessment Criteria 1.1 Required ingredients are selected, measured and weighed according to recipe or production requirements and established standards and procedures 1.2 A variety of

Contents

Conditions The students/ trainees must be provided with the Following

Methodologies

Assessment Methods

pastry products are prepared according to standard mixing procedures/formulati on/ recipes and desired product characteristics 1.3 Appropriate equipment are used according to required pastry products and standard operating procedures 1.4 Pastry products are baked according to techniques and appropriate conditions; and enterprise requirement and standards 1.5 Required oven temperature are selected to bake goods in accordance with the desired characteristics, standards recipe specifications and enterprise practices LO2

Decorate and present pastry products

Assessment Criteria 2.1 A variety of fillings and coating/icing, glazes and decorations for pastry products are prepared according to standard recipes, enterprise standards and/or customer preferences 2.2 Pastry products are filled and

Contents

Conditions The students/ trainees must be provided with the Following

Methodologies

Assessment Methods

decorated, where required and appropriate, in accordance with standard recipes and/or enterprise standards and customer preferences 2.5 Pastry products are finished according to desired product characteristics 2.6Baked pastry products are presented according to established standards and procedures LO3

Store pastry products

Assessment Criteria 3.1 Pastry products are stored according to established standards and procedures 3.2 Packaging are selected appropriate for the preservation of product freshness and eating characteristics

Contents

Conditions The students/ trainees must be provided with the Following

Methodologies

Assessment Methods

Core Competencies:

Bread and Pastry Production NC II

UNIT OF COMPETENCY

PREPARE AND PRESENT GATEAUX, TORTES AND CAKES

Module Title:

PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES

Module Description:

This module covers the knowledge and skills required by bakers and pastry cooks (patissiers) to produce, fill, decorate and present a range of specialized sponges and cakes, where finish, decoration and presentation of a high order is required.

TRAINING DURATION

32 hours

SUMMARY OF LEARNING OUTCOMES: LO1. Prepare sponge and cakes LO2 Prepare and use fillings LO3. Decorate cakes LO4. Present cakes LO5. Store cakes Details of Learning Outcomes LO1 Prepare sponge and cakes Assessment Contents Conditions Criteria 1.1 Ingredients are The students/ selected, measured trainees must and weighed be provided according to recipe with the requirements, Following enterprise practices and customer practices 1.2 Required oven temperature is selected to bake

Methodologies

Assessment Methods

goods in accordance with desired characteristics, standard recipe specifications and enterprise practices 1.3 Sponges and cakes are prepared according to recipe specifications, techniques and conditions and desired product characteristics 1.4 Appropriate equipment are used according to required pastry and bakery products and standard operating procedures 1.5 Sponges and cakes are cooled according to established standards and procedures LO2

Prepare and use fillings

Assessment Criteria 2.1 Fillings are prepared and selected in accordance with required consistency and appropriate flavors 2.2 Slice or layer sponges and cakes are filled and assembled according to standard recipe specifications, enterprise practice and customer

Contents

Conditions The students/ trainees must be provided with the Following

Methodologies

Assessment Methods

preferences 2.3 Coatings and sidings are selected according to the product characteristics and required recipe specifications LO3

Decorate cakes

Assessment Criteria 3.1 Sponges and cakes are decorated suited to the product and occasion and in accordance with standard recipes and enterprise practices

Contents

Conditions

Methodologies

Assessment Methods

Methodologies

Assessment Methods

The students/ trainees must be provided with the Following

3.2 Suitable icings and decorations are used according to standard recipes and/or enterprise standards and customer preferences LO4

Present cakes

Assessment Criteria 4.1 Cakes are presented on accordance with customer’s expectations and established standards and procedures 4.2 Equipment are selected and used in accordance with service requirements 4.3 Product

Contents

Conditions The students/ trainees must be provided with the Following

freshness, appearances and eating qualities are maintained in accordance with the established standards and procedures 4.4 Cakes are marked or cut portion-controlled to minimize wastage and in accordance with enterprise specifications and customer preferences LO5

Store cakes

Assessment Criteria 5.1 Cakes are stored in accordance with establishment’s standards and procedures 5.2 Storage methods are identified in accordance with product specifications and established standards and procedures

Contents

Conditions The students/ trainees must be provided with the Following

Methodologies

Assessment Methods

Core Competencies:

Bread and Pastry Production NC II

UNIT OF COMPETENCY

PREPARE AND DISPLAY PETITS FOURS

Module Title:

PREPARING AND DISPLAY PETITS FOURS

Module Description:

This module applies to the knowledge and skills required by bakers and pastry cooks (patissiers) in commercial food production environments and hospitality establishments. It covers the production, display and service of a wide range of petits fours including petits fours glaces, marzipanbased petits fours and caramelized fruits and nuts served as petits fours, to a level of high and consistent quality

TRAINING DURATION

15 hours

SUMMARY OF LEARNING OUTCOMES: LO1. Prepare iced petits fours LO2 Prepare fresh petits fours LO3. Prepare caramelized petits fours LO4. Display petits fours LO5. Store petits fours Details of Learning Outcomes LO1 Prepare iced petits fours Assessment Contents Criteria 1.1 Sponges and bases are prepared, cut and assembled according to standard recipes and enterprise requirements and practices 1.2 Fillings are prepared with the

Conditions The students/ trainees must be provided with the Following

Methodologies

Assessment Methods

required flavors and consistency 1.3 Fondant icing are brought in accordance with the required temperature and established standards and procedures 1.4 Decorations are designed and used in accordance with establishment standards and procedures LO2

Prepare fresh petits fours

Assessment Criteria 2.1 A selection of small choux paste shapes are baked and decorated in accordance with established standards and procedures 2.2 Baked sweet paste are prepared and blended in accordance with establishment standards and procedures 2.3 Fillings are prepared and used the required flavors and correct consistency 2.4 Garnishes, glazes and finished are used in accordance with established standards and

Contents

Conditions The students/ trainees must be provided with the Following

Methodologies

Assessment Methods

procedures LO3

Prepare marzipan petits fours

Assessment Criteria 3.1 Quality marzipan is flavored and shaped to produce mini-sized fruits in accordance with enterprise and client requirements

Contents

Conditions

Methodologies

Assessment Methods

Methodologies

Assessment Methods

The students/ trainees must be provided with the Following

3.2 Marzipan fruits are coated to preserve desired eating characteristics and softened with egg whites, piped into shapes and sealed/browned with applied heat, according to enterprise practice LO4

Prepare caramelized petits fours

Assessment Criteria 4.1 Fresh fruits/fruit segments are selected and coated with pale ambercolored caramel or glazed or any coating specified by the enterprise 4.2 Sandwich dried fruits or nuts are filled with flavored marzipan and coated with pale amber-colored caramel according to specifications and enterprise standards

Contents

Conditions The students/ trainees must be provided with the Following

LO5

Display petits fours

Assessment Criteria 5.1 Appropriate receptacles are selected and prepared for petits fours

Contents

Conditions

Methodologies

Assessment Methods

Methodologies

Assessment Methods

The students/ trainees must be provided with the Following

5.2 Petits fours are displayed creatively to enhance customer appeal LO6

Store petits fours

Assessment Criteria 6.1 Petits fours are stored in proper temperatures and conditions to maintain maximum eating qualities, appearance and freshness 6.2 Petits fours are packaged in accordance with established standards and procedures

Contents

Conditions The students/ trainees must be provided with the Following

Core Competencies:

Bread and Pastry Production NC II

UNIT OF COMPETENCY

PRESENT DESSERT

Module Title:

PRESENTING DESSERT

Module Description:

This module covers the knowledge and skills in presenting the various and specialized techniques of desserts presentation required by bakers and pastry cooks (patissiers) in commercial food production environments and hospitality establishments.

TRAINING DURATION

11 hours

SUMMARY OF LEARNING OUTCOMES: LO1. Present and serve plated desserts LO2 Plan, prepare and present dessert buffet selection or plating LO3. Store and package desserts Details of Learning Outcomes LO1 Present and serve plated desserts Assessment Contents Conditions Criteria 1.1Desserts are The students/ portioned and trainees must presented according be provided to product items, with the occasion and Following enterprise standards and procedures

Methodologies

Assessment Methods

1.2 Desserts are plated and decorated in accordance with enterprise standards and procedures LO2

Plan, prepare and present dessert buffet selection or plating

Assessment Criteria 2.1 Dessert buffet services are planned and utilized according to available facilities, equipment and customer/enterprise

Contents

Conditions The students/ trainees must be provided with the Following

Methodologies

Assessment Methods

requirements 2.2 Variety of desserts are prepared and arranged in accordance with enterprise standards and procedures LO3

Store and package dessert

Assessment Criteria 3.1Desserts are stored in accordance with the required temperature and customer’s specifications. 3.2Desserts are packaged in accordance with established standards and procedures

Contents

Conditions The students/ trainees must be provided with the Following

Methodologies

Assessment Methods

TESDA-OP-CO -01-F13 (Rev.No.00-03/08/17)

LIST OF EQUIPMENT (As listed in the respective TR) Program: Name of Institution/Company: Name of Equipment (1)

Specification (2)

Quantity Required (3)

Quantity on Site (4)

Differenc e

Inspector’s Remarks (6)

(5)

Note: Columns 1-4 to be filled out by Institution/Company; Columns 5-6 to be filled out by PO/Expert Continue in additional sheet

Submitted by: TVI/Company Representative Date: Inspected by: PO UTPRAS Focal Person Date:

Attested by: TVI/Company Head Date:

Expert Date:

TESDA-OP-CO 01-F14 (Rev.No.00-03/08/17)

LIST OF TOOLS (As listed in the respective TR) Program: Name of TVI/Company: Name of Tools (1)

Specification (2)

Quantity Require d (3)

Quantity on Site (4)

Differenc e (5)

Inspector’s Remarks (6)

Note: Columns 1-4 to be filled out by Institution/Company; Columns 5-6 to be filled out by PO/Expert Continue in additional sheet

Submitted by: TVI/Company Representative Date: Inspected by: PO UTPRAS Focal Person Date:

Attested by: TVI/Company Head Date:

Expert Date:

TESDA-OP-CO-01-F15 (Rev.No.00-03/08/17)

LIST OF CONSUMABLES/MATERIALS (As listed in the respective TR) Program: BEAUTY CARE SERVICES (NAIL CARE) NC II Name of Institution: GLOBAL CITI COLLEGE OF SCIENCE & TECHNOLOGY INC., List of Consumables/ Materials (1) Antiseptic Solution Apron Bleaching Soap Cling wrap Foot Blush Foot lotion Foot soak Foot scrub Foot towel assorted Mittens Moisturizing lotion Paraffin wax Rough Gloves Slippers Towel assorted Whitening powder White towel Base Coat

Specification (2)

Quantity Required (3)

Quantity on Site (4)

Betadine

3 btls

3 btls

Generic RDL Glad Aromacology Burtsbees Burtsbees Freeman Scikatsu

25 pcs 25 pcs 3 rolls 1 btls

25 pcs 25 pcs 3 rolls 1 btls

Generic Aveeno

12 pairs 3 btls

25 pairs 3 btls

Generic Generic Cuccio Naturale Economy Towel Milcu

10 pcs 12 pairs 12 pairs

10 pcs 25 pairs 12 pairs

Generic Essie

Difference (5)

Inspectors Remarks (6)

25 pcs 2 btls 25 pcs 15 pcs

Note: Columns 1-4 to be filled out by Institution; Columns 5-6 to be filled out by PO/Expert Continue in additional sheet

Submitted by: JESUSA CRISTINA S. VIESCA Date: Inspected by: PO UTPRAS Focal Person Date:

Attested by: NICSIO P. MESINA Date:

Expert Date:

TESDA-OP-CO -01-F16 (Rev.No.00-03/08/17)

LIST OF INSTRUCTIONAL MATERIALS/LIBRARY HOLDINGS Program: Name of TVI: Title

Classification*

Date of Publication

No. of Copies (where applicable)

Inspector’s Remarks

Note *Classify whether journal, book, magazine, electronic materials available on electronic media or in the internet, etc. Columns 1-4 to be filled out by Institution/Company; Column 5 to be filled out by PO/Expert Continue in additional sheet

Submitted by: TVI Representative Date: Inspected by: PO UTPRAS Focal Person Date:

Attested by: TVI Head Date:

Expert Date:

TESDA-OP-CO-01-F17 (Rev.No.00-03/08/17)

LIST OF PHYSICAL FACILITIES (As listed in the respective TR) Program: Name of TVI/Company: Facility

Description

Quantity

Inspector’s Remarks

Note: Columns 1-3 to be filled out by Institution/Company; Column 4 to be filled out by PO/Expert Continue in additional sheet

Submitted by: TVI/company Representative Date: Inspected by: PO UTPRAS Focal Person Date:

Attested by: TVI/Company Head Date:

Expert Date:

TESDA-OP-CO-01-F18 (Rev.No.00-03/08/17)

LIST OF OFF-CAMPUS PHYSICAL FACILITIES Program: Name of TVI/Company: Facility

Description

Quantity

Inspector’s Remarks

Note: Columns 1-4 to be filled out by Institution/Company Continue in additional sheet

Submitted by: TVI/Company Representative Date: Inspected by: PO UTPRAS Focal Person Date:

Attested by: TVI/Company Head Date:

Expert Date:

TESDA-OP-CO-01-F19 (Rev.No.00-03/08/17)

LIST OF OFFICIALS Program: Name of Institution: Name

Position

(Address)

Contact Details Contact No. Email Address

Note: Columns 1-5 to be filled out by Institution Continue in additional sheet

Submitted by: TVI Representative Date: Inspected by: PO UTPRAS Focal Person Date:

Attested by: TVI Head Date:

Expert Date:

Nature of Appointment

Educational Attainment

TESDA-OP-CO-01-F20 (Rev.No.00-03/08/17)

LIST OF TRAINERS

Name

Position

Program: Name of Institution/Company: Nature of Educational Appointment Attainment

No. of Years of Teaching Experience

No. of Years of Industry Experience Relevant to the Qualification (with Certificate of Employment), if applicable

Note: For NTR Title of Trainers Training or other licenses/certificates Columns 1-8 to be filled out by Institution/Company Continue in additional sheet

Submitted by: TVI/Company Representative Date: Inspected by: PO UTPRAS Focal Person Date:

Attested by: TVI/Head Representative Date: Expert Date:

Trainer’s Qualification NTTC* Number

Validity

TESDA-OP-CO-01-F21 (Rev.No.00-03/08/17)

LIST OF NON-TEACHING STAFF Program: BEAUTY CARE SERVICES (NAIL CARE ) NC II Name of Institution: GLOBAL CITI COLLEGE OF SCIENCE & TECHNOLOGY INC., Experience Related to Position Faculty Corp. Secretary SVNM School Principal of Holy Child of Mary College Processing Officer of John Gabriel Technologica l Institute Processing Officer SC HRTDAC INc.

Name

Position

Nature of Appointment

Educational Attainment

Ma. Lourdes P. Mesina

Directress/Guidance Counselor

Regular

College Graduate

Irene M. Marcos

School Administrator

Regular

College Graduate

Jesusa Cristina S. Viesca

Registrar/Liaison

Regular

TVET Graduate

Annabelle S. Dueñas

Processing Officer

Regular

College Graduate

Health Officer

Regular

College Graduate

BPO’s

Tool Custodian

Regular

TVET Graduate

SVNM Custodian

James Michael C. Balatbat Jonathan R. Larway

Note: Columns 1-5 to be filled out by Institution Continue in additional sheet

Submitted by: JESUSA CRISTINA S. VIESCA Date: Inspected by: PO UTPRAS Focal Person Date:

Attested by: NICASIO P. MESINA Date:

Expert Date: