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    Training Activity Matrix: Prepre and Produce Bakery Products

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    Precious Andoy-Megabon
    This document outlines a training activity matrix for a bread and pastry production course. It lists 5 stations where trainees will prepare different bakery products from 8 AM to 11 PM and 1 PM to 5 PM. Station 1 focuses on preparing bakery products, station 2 on pastry products, station 3 on gateaux, tortes and cakes, station 4 on petits fours, and station 5 on presenting desserts. The document also lists the facilities, tools, equipment and venues needed at each station.

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    Training Activity Matrix: Prepre and Produce Bakery Products

    Uploaded by

    Precious Andoy-Megabon
    75 views10 pages
    This document outlines a training activity matrix for a bread and pastry production course. It lists 5 stations where trainees will prepare different bakery products from 8 AM to 11 PM and 1 PM to 5 PM. Station 1 focuses on preparing bakery products, station 2 on pastry products, station 3 on gateaux, tortes and cakes, station 4 on petits fours, and station 5 on presenting desserts. The document also lists the facilities, tools, equipment and venues needed at each station.

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    Training-Activity-Matrix

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    This document outlines a training activity matrix for a bread and pastry production course. It lists 5 stations where trainees will prepare different bakery products from 8 AM to 11 PM and 1 PM to 5 PM. Station 1 focuses on preparing bakery products, station 2 on pastry products, station 3 on gateaux, tortes and cakes, station 4 on petits fours, and station 5 on presenting desserts. The document also lists the facilities, tools, equipment and venues needed at each station.

    Copyright:

    © All Rights Reserved
    Download as XLS, PDF, TXT or read online from Scribd
    Download as xls, pdf, or txt
    75 views10 pages

    Training Activity Matrix: Prepre and Produce Bakery Products

    Uploaded by

    Precious Andoy-Megabon
    This document outlines a training activity matrix for a bread and pastry production course. It lists 5 stations where trainees will prepare different bakery products from 8 AM to 11 PM and 1 PM to 5 PM. Station 1 focuses on preparing bakery products, station 2 on pastry products, station 3 on gateaux, tortes and cakes, station 4 on petits fours, and station 5 on presenting desserts. The document also lists the facilities, tools, equipment and venues needed at each station.

    Copyright:

    © All Rights Reserved
    Download as XLS, PDF, TXT or read online from Scribd
    Download as xls, pdf, or txt
    of 10

    TR

    TRAINING ACTIVITY TRAINEES


    Prayer
    Recap of activities
    Unfreezing Activities All Trainees
    Feedback of Training
    Motivation

    GATAN, JULIUS
    PANTON, SHAINE ANN
    PREPRE AND PRODUCE
    BAKERY PRODUCTS SULLAMILIO, KRISTINE
    ALDENESE, GIRLIE
    ALIJUDDIN , BIANCA
    ALONZO, BEA

    PREPARE AND AMMAD, RAISA


    PRODUCE PASTRY
    PRODUCTS AQUINO, KRIS
    ASILAN, AHLIAH
    BARQUILLA, CERILA
    BERNARDO, SHERWIN

    PREPARE AND
    PRESENT
    CADIZ, NICOLE
    GATEAUX,TORTES AND
    CAKES CALUMPANG, HANNAH
    CRUZ, JOHNLLOYD
    FELISITAS, JADE
    GUIMBAL, GENIVA
    HERMOSA, KRISTINE
    PREPARE AND DISPLAY JUATON MAEAN THERESE
    PETITS FOURS MARTIN, COO
    MISSION, MARICRIS
    PIAMONTE, GWIN,
    POLANCOS, CHRISTOPHER

    RAMSY, DEREK
    PRESENT DESSRTS ROSALES, JERICHO
    UTOD, STELLA MARIS
    RAMSY, DEREK
    ROSALES, JERICHO
    UTOD, STELLA MARIS

    PREPARED BY: ROWENA J. UTOD


    TRAINING ACTIVITY MATRIX
    BREAD AND PASTRY PRODUCTION NCII
    FACILITIES/TOOLS AND EQUIPMENT

    OVENS
    MOULDS,SHAPES AND CUTTERS
    BAKING SHEETS AND CONTAINERS
    VARIOUS SHAPES AND SIZES OF PANS

    BOWLS
    OVENS
    MOULDS,SHAPES AND CUTTERS
    BAKING SHEETS AND CONTAINERS
    VARIOUS SHAPES AND SIZES OF PANS

    SCALES, MEASURES
    BOWL CUTTERS
    PIPING BAGS AND ATTACHMENTS
    OVENS
    CAKE AND SPONGE TINS AND MOULDS

    CUTTING IMPLEMENTS FOR NUTS AND FRUITS


    GRATERS
    RACK
    MEASURING CUPS
    PIPING BAGS AND ATTACHMENTS
    MOULDS
    OVENS

    GRATERS
    SCALES
    MEASURES
    PIPING BAGS AND ATTACHMENTS
    OVENS
    CAKE AND SPONGE TINS AND MOULDS
    ACTIVITY MATRIX
    PASTRY PRODUCTION NCII
    VENUE DATE AND TIME

    PRACTICAL WORKING AREA Mon-Fri


    Workshop 8:00 AM
    to
    9:00 AM

    Practical Work Area


    Station# 1
    8:00 AM - 11:00 PM
    1:00 PM - 5:00 PM
    PREPARE AND PRODUCE
    BAKERY PRODUCTS

    Practical Work Area


    Station# 2

    PREPARE AND PRODUCE 8:00 AM - 11:00 PM


    PASTRY PRODUCTS 1:00 PM - 5:00 PM

    Practical Work Area


    Station #3
    PREPARE AND PRESENT 8:00 AM - 11:00 PM
    GATEAUX,TORTES AND 1:00 PM - 5:00 PM
    CAKES
    Practical Work Area
    Station # 4

    PREPARE AND DISPLAY


    PETITS FOURS 8:00 AM - 11:00 PM
    1:00 PM - 5:00 PM

    Practical Work Area


    Station #5

    PRESENT DESSERTS
    8:00 AM - 11:00 PM
    1:00 PM - 5:00 PM
    REMARKS

    Ready to move to the core No. 2


    PREPARE AND PRODUCE PASTRY
    PRODUCTS

    Ready to move to the core No. 3

    PREPARE AND PRESENT GATEAUX,


    TORTES AND CAKES

    Ready to move to the core No. 4

    PREARE AND DISPLAY PETITS


    FOURS
    Ready to move to the core No. 5

    PRESENT DESSERTS

    Ready to move to
    INSTITUTIONAL ASSESSMENT
    Compatibility Report for Training Activity Matrix.xls
    Run on 3/28/2021 12:47

    The following features in this workbook are not supported by earlier versions
    of Excel. These features may be lost or degraded when opening this workbook
    in an earlier version of Excel or if you save this workbook in an earlier file
    format.

    Minor loss of fidelity # of occurrences

    Some cells or styles in this workbook contain formatting that is not supported 20
    by the selected file format. These formats will be converted to the closest
    format available.
    Version

    Excel 97-2003

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