TM 1 BPP

Plan
Training
Session
Gathering Instrument for Trainee’s Characteristics
Please answer the following instrument according to the
characteristics described below. Encircle the letter of your choice that best
describes you as a learner. Blank spaces are provided for some data that
need your response.
Name of the Trainee: Dyanara Azana Date : April 11, 2016

Characteristics of learners
Language, literacy Average grade in: Average grade in:

and numeracy
English Math
(LL&N)
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
a. 75 to 79 e. 75 to 79
Cultural and Ethnicity/culture:

language a. Bicol Naga
background
b. Rinconada
c. Tagalog
d. Bicol Legazpi
e. Others( please specify) _
Education & Highest Educational Attainment:

general a. High School Level
knowledge
b. High School Graduate
c. College Level
Sex a. Male
Age
b.
Your age: 18
Female
Physical ability 1. Disabilities(if any)

2. Existing Health Conditions (Existing illness
if any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify)
Previous Bread and Pastry Production Certificates

experience with 
the topic 
Number of years as a competency trainee

Previous List down trainings related to Bread and Pastry
learning Production NCII
experience
Training Level National Certificates acquired and NC level

completed
Other courses related to Bread and Pastry

Special courses
Production
a. Food and Beverage
b. Commercial Cooking
c. Others(please specify)
Learning styles a. Visual - The visual learner takes mental

pictures of information given, so in order for
this kind of learner to retain information,
oral or written, presentations of new
information must contain diagrams and
drawings, preferably in color. The visual
learner can't concentrate with a lot of activity
around him and will focus better and learn
faster in a quiet study environment.
b. Kinesthetic - described as the students in
the classroom, who have problems sitting
still and who often bounce their legs while
tapping their fingers on the desks. They are
often referred to as hyperactive students
with concentration issues.
c. Auditory- a learner who has the ability to
remember speeches and lectures in detail
but has a hard time with written text. Having
to read long texts is pointless and will not be
retained by the auditory learner unless it is
read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities where
they can watch, listen and then review what
has happened.
f. Theorist - Learns most when ideas are linked
to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
a. Financially challenged
Other needs
b. Working student
c. Solo parent
d. Others(please specify)
SELF-ASSESSMENT CHECK
INSTRUCTIONS: This Self-Check Instrument will give the trainer

necessary data or information which is essential in planning
training sessions. Please check the appropriate box of your
answer to the questions below.
BASIC COMPETENCIES and LEARNING OUTCOMES
CAN I…? YES NO
CAN I…? YES NO
1. PARTICIPATE IN WORKPLACE COMMUNICATION
L.O.1. Obtain and convey workplace information 
L.O.2. Participate in workplace meetings and discussions 
L.O.3. Complete relevant work related documents 
2. WORK IN TEAM ENVIRONMENT
L.O.1. Describe team role and scope 
L.O.2. Identify own role and responsibility within team 
L.O.3. Work as a team member 
3. PRACTICE CAREER PROFESSIONALISM
L.O.1. Integrate personal objectives with organizational goals 
L.O.2. Set and meet work priorities 
L.O.3. Maintain professional growth and development 
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
L.O.1. Identify hazards and risks 
L.O.2. Evaluate hazards and risks 
L.O.3. Control hazards and risks 
L.O.4. Maintain OHS awareness 

COMMON COMPETENCIES and LEARNING OUTCOMES
CAN I…? YES NO
1. PERFORM WORKPLACE AND SAFETY PRACTICES
CAN I…? YES NO
L.O.1. Follow workplace procedures for health, safety and 
security practices
L.O.2. Deal with emergency situations 
L.O.3. Maintain safe personal presentation standards 
2. PROVIDE EFFECTIVE CUSTOMER SERVICE
L.O.1. Greet customer 
L.O.2. Identify customer needs 
L.O.3. Deliver service to customer 
L.O.4. Handle queries through telephone, fax machine, 
internet and email
L.O.5. Handle complaints, evaluation and recommendations 
3. OBSERVE WORKPLACE HYGIENE PROCEDURE
L.O.1. Follow hygiene procedures 
L.O.2. Identify and prevent hygiene risks 
4. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
L.O.1. Seek information on the industry 
L.O.2. Update industry knowledge 
5. PERFORM COMPUTER OPERATIONS
L.O.1. Plan and prepare for task to be undertaken 
L.O.2. Input data into computer 
L.O.3. Access information using computer 
L.O.4. Produce/output data using computer system 
L.O.5. Maintain computer equipment and systems 

CORE COMPETENCIES and LEARNING OUTCOMES
CAN I…? YES NO
1. PREPARE AND PRODUCE BAKERY PRODUCTS
CAN I…? YES NO
L.O.1. Prepare bakery products 
L.O.2. Decorate and present bakery products 
L.O.3.Store Bakery Products 
2. PREPARE AND PRODUCE PASTRY PRODUCTS
L.O.1. Prepare pastry products 
L.O.2. Decorate and present pastry products 
L.O.3. Store Pastry Products 
3. PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
L.O.1. Prepare sponge and cakes 
L.O.2. Prepare and use fillings 
L.O.3. Decorate cakes 
L.O.4. Present cakes 
L.O.5. Store cakes 
4. PREPARE AND DISPLAY PETITS FOURS
L.O.1. Prepare iced petit fours 
L.O.2.Prepare fresh petit fours 
L.O.3. Prepare marzipan petit fours 
L.O.4. Prepare caramelized petit fours 
L.O.5. Display petit fours 
L.O.6. Store petit fours 
5. PRESENT DESSERTS
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 
Evidences/Proof of Current Competencies
Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation
Current competencies
Proof/Evidence Means of validating
(BASIC)
1. Participate in Form 137 Submitted original form
workplace 137
communication Oral and written
Written Test
Questions
2. Work in team Form 137 Submitted original form
environment 137
Written Test Oral and written
Questions
3. Practice career Form 137 Submitted original form
professionalism 137
Questions
4. Practice Form 137 Submitted original form
occupational 137
health and
safety Oral and written
procedures Written Test
Questions

Job/Occupation
Proof/Evidence Means of validating
(COMMON)
1. Develop and Form 137 Submitted original form
update industry 137
knowledge
Written Test
Oral and written
Questions
2. Observe Form 137 Submitted original form

workplace 137
hygiene
procedures Written Test
Oral and written
Questions
3. Perform Form 137 Submitted original form
computer 137
operations
Written Test
Oral and written
Questions
4. Perform Form 137 Submitted original form

workplace and 137
safety practices
Questions
5. Provide effective Form 137 Submitted original form

customer service 137
Questions

Job/Occupation
Current
competencies Proof/Evidence Means of validating
(CORE)
1. Prepare and Form 137 Submitted original form
produce bakery 137
products
Written Test
Oral and written
Questions
2. Prepare and Form 137 Submitted original form

display petit 137
fours
Written Test
Oral and written
Questions
Identifying Training Gaps
Form 1.3 Summary of Current Competencies Versus Required

Competencies
BASIC COMPETENCIES
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
L.O.1. Obtain and convey L.O.1. Obtain and
workplace convey
information workplace
information
L.O.2. Participate in L.O.2. Participate in
workplace meetings and workplace meetings
discussions and discussions
L.O.3. Complete relevant L.O.3. Complete
work related documents relevant work related
documents
L.O.1. Describeteam role L.O.1. Describe team
and scope role and scope
L.O.2. Identifyown role and L.O.2. Identifyown
responsibility within team role and
responsibility within
team
L.O.3. Work as a team L.O.3. Work as a team
member member
L.O.1. Integrate personal L.O.1. Integrate
objectives with personal objectives
organizational with organizational
goals goals
L.O.2. Set and meet work L.O.2. Set
and meet
priorities work priorities
L.O.3. Maintain
professional L.O.3. Maintain
growth and development professional growth
and development
L.O.1. Identify hazards and L.O.1. Identify hazards
risks and risks
L.O.2. Evaluate hazards and L.O.2. Evaluate
risks hazards and risks
L.O.3. Control hazards and L.O.3. Control hazards
risks and risks
L.O.4. Maintain OHS L.O.4. Maintain OHS
awareness awareness

Competencies
COMMON COMPETENCIES
L.O.1. Followworkplace L.O.1. Follow
procedures for workplace procedures
health, safety and for health, safety and
security practices security practices
L.O.2. Deal with emergency L.O.2. Deal
with
situations emergency situations
L.O.3. Maintainsafe L.O.3. Maintainsafe
personal presentation personal presentation
standards standards
L.O.1. Greet customer L.O.1. Greet customer
L.O.2. Identify customer L.O.2. Identify
needs customer needs
L.O.3. Deliver service to L.O.3. Deliver service
customer to customer
L.O.4. Handlequeries L.O.4. Handlequeries
through telephone, fax through telephone,
machine, internet and fax machine, internet
email and email
L.O.5. Handlecomplaints, L.O.5. Handle
evaluation and complaints,
recommendations evaluation and
recommendations
L.O.1. Followhygiene L.O.1. Follow hygiene
procedures procedures
L.O.2. Identify and prevent L.O.2. Identify
and
hygiene risks prevent hygiene risks
L.O.1. Seekinformation on L.O.1. Seek
the industry information on the
industry
L.O.2. Update industry L.O.2. Update
knowledge industry knowledge
L.O.1. Plan and prepare for L.O.1. Plan and
task to be prepare for task to be
undertaken undertaken
L.O.2. Input data into L.O.2. Input data into
computer computer
L.O.3. Access information L.O.3. Access
using computer information using
computer
L.O.4. Produce/output data L.O.4. Produce/output
using computer system data using computer
system
L.O.5. Maintain computer L.O.5. Maintain
equipment and systems computer equipment
and systems

Competencies
CORE COMPETENCIES
L.O.1. Prepare bakery L.O.1. Prepare bakery
products products
L.O.2. Decorate
and present L.O.2. Decorate and
bakery products present bakery
products
L.O.3. Store Bakery L.O.3. Store Bakery
Products Products
L.O.1. Prepare pastry L.O.1. Prepare
pastry
products products
L.O.2. Decorate
and present L.O.2. Decorate and
pastry products present pastry
products
L.O.3. Store Pastry Products L.O.3. Store
Pastry
Products
L.O.1. Prepare sponge and L.O.1. Prepare sponge
cakes and cakes
L.O.2. Prepare and use L.O.2. Prepare and
fillings use fillings
L.O.3. Decorate cakes L.O.3. Decorate cakes
L.O.4. Present cakes L.O.4. Present cakes
L.O.5. Store cakes L.O.5. Store cakes

L.O.1. Prepare iced petit L.O.1. Prepare iced
fours petit fours
L.O.2. Prepare fresh petit L.O.2. Prepare fresh
fours petit fours
L.O.3. Prepare marzipan petit L.O.3. Prepare
fours marzipan petit fours
L.O.4. Prepare caramelized L.O.4. Prepare
petit fours caramelized petit fours
L.O.5. Display petit fours L.O.5. Display petit
fours
L.O.5. Store petit fours L.O.5. Store petit fours
5. PRESENT DESSERTS
L.O.1. Present and serve L.O.1. Presentand
plated desserts serve plated desserts
L.O.2. Plan,prepare and L.O.2. Plan,prepare
present dessert buffet and present dessert
selection or plating buffet selection or
plating
L.O.3. Store and package L.O.3. Store
and
desserts package desserts
BICOL STATE COLLEGE OF APPLIED SCIENCES AND TECHNOLOGY

Naga City
Training Needs
Training Needs Module Title/Module of

Instruction
(Core Competencies/Learning
Outcomes)
L.O.1. Prepare pastry products
2. PREPARING AND
L.O.2. Decorate and present pastry
PRODUCING PASTRY
products
PRODUCTS
L.O.3. Store Pastry Products
L.O.1. Prepare sponge and cakes
L.O.2. Prepare and use fillings 3. PREPARING AND
PRESENTING
L.O.3. Decorate cakes
GATEAUX, TORTES
L.O.4. Present cakes AND CAKES
L.O.5. Store cakes
L.O.1. Present and serve plated desserts
L.O.2. Plan, prepare and present dessert 5. PRESENTING
buffet selection or plating DESSERT
L.O.3. Store and package desserts
SESSION PLAN AT SEPARATE SHEET

Sector : TOURISM
Qualification Title: Bread and Pastry Production NCII
Unit of Competency: Prepare and Produce Pastry Products
Module Title: Preparing and Producing Pastry Products
Prepared by :
MERIAM B. ARTIAGA
Instructor / NCII
Bicol State College of Applied Sciences and
Technology
Penafrancia Avenue, Naga City
HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL
Welcome to the Module Preparing and Producing Pastry Products.

This module contains training materials for and activities for you to
complete.
The unit of competency “Prepare and Produce Pastry Products”

contained the knowledge and skills and attitudes required for Bread and
Pastry. It is one of the specialized modules at National Certificate Level II
(NC II).
You are required to do 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.
Recognition of Prior Learning (RPL)
You may already have some or most of the knowledge and skills covered in
this learners guide because you have:
 Been working for some time

 Already completed training in this area

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.
Program/Course : Bread and Pastry Production NCII

Unit of Competency: Prepare and Produce Pastry
Products
Module : Preparing and Producing Pastry Products
INTRODUCTION
Basic knowledge in preparing and producing pastry products is

essential in attaining good quality of baked goods. Following the set
standards and criteria plays a significant role in this course.
In this module you will be familiarize with the different skills, techniques
and proper selection of tools and equipment, basic ingredients, packaging
tools and storage.
You will also review underpinning knowledge on the historical and cultural
aspects
After doing the learning activities in this module you will be assessed
by your instructor to evaluate knowledge and skills acquired.
LEARNING OUTCOMES
1. Prepare pastry products
2. Decorate and present pastry products
3. Store Pastry Products
PERFORMANCE CRITERIA
All standard of performance for preparing and producing pastry
products in accordance with company or establishment standard operating
procedure required by Health, Social, and other Community Development
Services Sector to provide a high quality service.
1. PREPARE PASTRY PRODUCT
1.1. Required ingredients are selected, measured and weighed according to

recipe or production requirements and established standards and
procedures
1.2. A variety of pastry products are prepared according to standard mixing

procedures/formulation/ recipes and desired product characteristics
1.3. 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
2. DECORATE AND PRESENT PASTRY PRODUCTS
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 decorated, where required and
appropriate, in accordance with standard recipes and/or
enterprise standards and customer preferences
2.3 Pastry products are finished according to desired product

characteristics
2.4 Baked pastry products are presented according to established

standards and procedures
3. STORE PASTRY PRODUCT
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
BREAD AND PASTRY PRODUCTION

COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
Preparing and
Prepare and produce producing bakery
bakery products products TRS741379
1.
Preparing and
Prepare and produce producing pastry
pastry products products TRS741380
2.
Preparing and presenting

gateaux, tortes and cakes TRS741342
Prepare and present
3. gateaux, tortes and cakes
Preparing and displaying

Prepare and display petit petit fours TRS741344
4. fours
5. Present Dessert Presenting Dessert TRS741343
MODULE CONTENT
UNIT OF COMPETENCY : Prepare and produce pastry products
MODULE TITLE : Preparing and producing pastry

products
MODULE DESCRIPTOR : This unit 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.
NOMINAL DURATION : 40 hours
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
Prepare pastry products
Decorate and present pastry products
Store Pastry Products
ASSESSMENT CRITERIA:
Required ingredients are selected, measured and weighed according
to recipe or production requirements and established standards and
procedures
A variety of pastry products are prepared according to standard
mixing procedures/formulation/ recipes and desired product
characteristics
Appropriate equipment are used according to required pastry products
and standard operating procedures
Pastry products are baked according to techniques and appropriate
conditions; and enterprise requirement and standards
Required oven temperature are selected to bake goods in accordance
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
Pastry products are filled and decorated, where required and
appropriate, in accordance with standard recipes and/or enterprise
standards and customer preferences
Pastry products are finished according to desired product
characteristics
Baked pastry products are presented according to established
standards and procedures
Pastry products are stored according to established standards
and procedures
Packaging is selected appropriate for the preservation of product
freshness and eating characteristics.
Learning Outcome No. 1

PREPARE PASTRY PRODUCTS
Contents:
1. Kinds of pastry and basic ingredients

2. Basic Tools and Equipment
3. Characteristics of a well- made pastry
Assessment Criteria
2.1. Required ingredients are selected, measured and weighed according to
recipe or production requirements and established standards and
procedures
2.2. A variety of pastry products are prepared according to standard mixing
procedures/formulation/ recipes and desired product characteristics
2.3. Appropriate equipment are used according to required pastry
products and standard operating procedures
2.4. Pastry products are baked according to techniques and appropriate conditions;
and enterprise requirement and standards
2.5. Required oven temperature are selected to bake goods in accordance
Conditions
The participants will have access to:
1. Kitchen Equipment( Oven, Mixer)

2. Kitchen Tools ( mixing bowl , wooden spoon, scraper, Spatula, baking,
pans, decorating tools, etc)
3. Hand- outs
Assessment Method:
1. Hands- on
2. Direct Observation
3. Practical Demonstration
Learning Experiences
Learning Outcome 1:
PREPARE PASTRY PRODUCT
Learning Activities Special Instructions
If you have some problems on
1. Read Information Sheet 2.1.1 on Information Sheet 2.1. Don’t
Kinds of Pastry and its Basic hesitate to approach your facilitator.
Ingredients If you feel you are knowledgeable on
the content of Information Sheet
View Power Point presentation 2.1.1 you can now answer Self-
on Kinds of pastry and its Basic Check 2.1.1
Ingredients
1. Answer Self Check 2.1.1 Compare your answer with the

Compare answer with Answer answer key 2.1.1. If you got 100%
Key 2.1.1 correct answer in this self-check ,
you can now move to the next
information sheet. If not review the
information sheet and go over the
self-check again.
2. Read Information Sheet 2.1.2 on If you have some problems on
Basic Tools and equipment Information Sheet 2.1.2 don’t
hesitate to approach your facilitator.
View Power Point presentation If you feel you are knowledgeable on
on Basic Tools and equipment
2.1.2, you can now answer Self-
Check 2.1.2
3. Answer Self-Check 2.1.2 Compare your answer with the
Compare answer with Answer Key answer key 2.1.2 If you got 100%
2.1.2 correct answer in this self-check,
information sheet and go over the self-
check again.
4. View Video presentation on How Inform your trainer if you are ready
to operate an Oven for video presentation and proceed
to the computer laboratory
5. Perform Operation Sheet 2.1.2 on Check your work with the

operating an oven performance criteria checklist and
let your trainer evaluate your work.
6. Read Information Sheet 2.1.3 on If you have some problems on
characteristics of well- made Information Sheet 2.1.3 don’t
pastry hesitate to approach your facilitator.
If you feel you are knowledgeable on
View Power Point presentation on
characteristics of well – made
2.1.3, you can now answer Self-
crust.
Check 2.1.3
7. Answer Self-Check 2.1.3 Compare your answer with the

Compare answer with Answer answer key 2.1.3 If you got 100%
Key 2.1.3 correct answer in this self-check ,
information sheet and go over the self-
check again.
8. View Video presentation on Inform your trainer if you are ready
Mixing Methods and Techniques for video presentation and proceed
to the computer laboratory
9. Perform Task Sheet 2.1.3 on Check your work with the
Demonstrate Methods and performance criteria checklist and
Techniques let your trainer evaluate your work.
Information Sheet 2.1.1

Kinds of Pastry and its Basic ingredients for pastry products
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Enumerate the different kinds of pastry
2. Identify ingredients in the preparation of pastry products
Pastry is dough of flour and water and shortening that may be

savoury or sweetened. Sweetened pastries are often described as bakers'
confectionery. The word "Pastries" suggests many kinds of baked products
made from ingredients such as flour, sugar, milk, butter, shortening, baking
powder, and eggs. Small tarts and other sweet baked products are called
pastries. Common pastry dishes include pies, tarts, quiches and pasties.
HISTORY
Pastry was originally made by the Egyptians, who made a flour and water
paste t wrap around meat to soak up the juices as it cooked. Pastry was
further developed in the Middle East and it was brought to Europe by the
Muslims in the 7th century. By medieval times local areas had their own
specialty puddings and pies. In the 17 th century both the flaky and puff were
used, and intricate patterns on the pies were a work of art. Today the chief
purpose of pastry is to complement the flavor of the fillings and to provide a
casing.
Kinds of Pastry
1. Short crust pastry - simplest and most

common pastry. It is made with all-
purpose flour, chilled shortening, called
water and a little salt. This is used mainly
in pies and tarts. It is also the pastry that
is used most often in making a quiche.
2. Flaky pastry - is a simple pastry that

expands when cooked due to the number
of layers. It bakes into a crisp, buttery
pastry. The "puff" is obtained by the
shard-like layers of fat, most often butter
or shortening, creating layers which
expand in the heat of the oven when
baked.
3. Puff pastry - has many layers that cause
it to expand or “puff” when baked. Puff
pastry is made using flour, butter, salt,
and water. The pastry rises up due to the
water and fats expanding as they turn
into steam upon heating.
4. Choux pastry - is a very light pastry that

is often filled with cream. Unlike other
types of pastry, choux is in fact closer to
dough before being cooked which gives it
the ability to be piped into various shapes
such as the éclair and profiterole.
5. Phyllo (Filo)- is a paper-thin pastry dough

that is used in many layers. The phyllo is
generally wrapped around a filling and
brushed with butter before baking. These
pastries are very delicate and flaky.
6. Hot water crust pastry- is traditionally

used for making hand-raised pies. The
usual ingredients are hot water, lard and
flour, the pastry is made by heating water,
melting the fat in this, bringing to the boil,
and finally mixing with the flour. Hand-
raised hot water crust pastry does not
produce a neat and uniform finish, as
there will be sagging during the cooking of
the filled pie, which is generally accepted
as the mark of a hand-made pie.
Basic Ingredients for Pastry Products

1. Flour is the ingredient on which most
baked products are based. Flour is made
up of starch, protein, sugar and minerals.
The protein content decides what the end
use of the flour will be.
Types of Flour
1. Pastry Flour- also called soft wheat flour because of its weak or low
gluten content. It is usually used by bakers in preparing pies,
cookies and biscuits.
2. Cake Flour – is fine white flour with low protein content about 6-8
percent and is good for making tender cakes.
3. All-purpose flour – a blend of hard and soft flours is designed for
wide range of foods. It is considered as the Hotel and Restaurant
Flour by the foods service operator. It contains 9.5 to 12 percent
protein and is good for general baking.
4. Bread Flour – has the higher protein content necessary to produce
baked goods with a chewy crumb and crisp crust. It contains
about 11.5 to 14 percent protein and is best in producing yeast
breads, pan breads, rolls and laminated dough.
5. Whole- Wheat flour- is made from milling the entire wheat kernel
including the brown germ. It has a nutty, sweet flavor and brown
flecked color. It contains about 13-14 percent of protein and good
for making breads.
2. LEAVENING AGENT - is a substance

used in dough and batters that causes them
to rise. In the presence of moisture, heat,
acidity, or other triggers the leavening
agent reacts to produce gas (often carbon
dioxide) that becomes trapped as bubbles
within the dough.
Kinds of leavening agent
1. Biological Leavening agent

a. Yeast – microscopic plant and living organism that acts as a
leavening agent breads and dinner rolls.
2. Chemical leaveners
a. Baking Soda – Chemically known as sodium bicarbonate. It
produces carbon dioxide when it comes to contact with moisture
acid.
b. Baking Powder - this is baking soda plus acid and little amount of
starch which is added to prevent lumping.
c. Baking Creams – consist of slow acting powder used in baking
which retains the greatest part of its gas until the batter is heated
in the oven.
d. Baking Ammonia – a combination of ammonium carbonate and
ammonium bicarbonate. Ammonia releases gas fast , so it can be
used if rapid leavening is desired as in cream puffs.
e. Eggs air and steam – are also considered leavening agents because
they create air or gas as well which cause a product to rise.
3. WATER – Cold water is used for proper hydration of flour and for
proper distribution of fat globules in the flour. Liquid is also essential
to make the dough cohesive for rolling.
4. FATS – any form of fat that tenderizes the

products by preventing the cohesion of
gluten strands when mixing.
Different Fats Used in Baking Pastry
a. Shortening – is any fat that is solid at room temperature and used

to make crumbly pastry. Shortening is used in pastries that should
not be elastic, such as cake. Although butter is solid at room
temperature and is frequently used in making pastry, the term “
shortening “ seldom refers to butter, but is more closely relate to
margarine.
b. Lard- derived from animal fat and is used in savory pastries and
pie dough. It does not melt right away because it has a high
melting point.
5. SALT- enhances the flavor of pastry crust.

Self- Check 2.1.1
Kinds of Pastry and its Basic Ingredients for Pastry Products
Identification: Fill in the blank with the correct answer. Write your answer
on your answer sheet.
1. Simple pastry that expands when cooked due to the number

of layers.
2. A very light pastry that is often filled with cream.
3. Dough of flour and water and shortening that may be savoury

or sweetened.
4. The ingredient on which most baked products are based.
5. Is a substance used in dough and batters that causes them to

rise.
6. Any form of fat that tenderizes the products by preventing the

cohesion of gluten strands when mixing.
7. It enhances the flavor of pastry crust.
8. Used for proper hydration of flour and for proper distribution

of fat globules in the flour.
9. Is traditionally used for making hand-raised pies.
10. Is a paper-thin pastry dough that is used in many layers.
ANSWER KEY 2.1.1
1. Flaky Pastry
2. Choux pastry
3. Pastry
4. Flour
5. Leavening Agent
6. Shortening
7. Salt
8. Water
9. Hot water crust pastry
10. Phyllo
Basic Tools and Equipment
1. List down the different tools and equipment in baking pastries
2. Discuss the uses of each tool and equipment
3. Identify appropriate tools and equipment in making pastry products.
1. BAKING WARES -are made of glass or metal containers for batter

and dough with various sizes and shapes.
CAKE PANS -comes in different sizes and

shapes and may be round square rectangular
or heart shaped.
MUFFIN PAN -has 12 formed cups for

baking muffins and cupcakes.
POP OVER PAN -is used for cooking pop over.
LOAF PAN- Is used to bake loaf bread.
2. CUTTING TOOLS - Include a knife

and chopping board that are used to cut
glazed fruit, nut, or other ingredients in
baking.
3. ELECTRIC MIXER- Is used for different baking procedure for beating,

stirring, and blending.
4. FLOUR SIFTER - Is used for sifting flour.
5. GRATER - Is used to grate cheese,

chocolate, and other fresh fruits.
6. MEASURING CUPS -consist of two types

namely: a.) A graduated cup with fractions (1, ¾,
2/3, ½, 1/3, ¼, 1/8) marked on each side.
7. MEASURING GLASS - made of
transparent glass or plastic is more
accurate for measuring. Used in
measuring liquid ingredients.
8. MEASURING SPOONS - consist of a set of

measuring spoons used to measure small
quantities of ingredients.
9. MIXING BOWL -comes in graduated sizes and

has sloping sides used for mixing ingredients.
10. MORTAR AND PESTLE - Is used to

pound or ground ingredients.
11. PASTRY BAG - A funnel shaped container of

icing or whipped cream.
12. PASTRY BLENDER - Has a handle and with

wire which is used to cut fate or shortening in the
preparation of pies.
13. PASTRY TIP - Is a pointed metal or plastic tube
connected to the opening of the pastry and is
used to form desired designs.
14. PASTRY BRUSH - Is used in greasing pans

or surface of pastries and breads.
15. PASTRY WHEEL - Has a blade knife

used to cut dough when making pastries.
16. R
ROLLING PIN - Is used to flatten or roll
dough.
17. RUBBER SCRAPER - Is used to

remove bits of food inside of the bowl.
18. SPATULA - Comes in different sizes; small

spatula are used to remove muffins and
molded cookies from pans which is 5-6 inches
19. WEIGHING SCALE- Is used to measure

ingredients in large quantities.
20.UTILITY TRAY - Is used to hold
ingredients in large quantities.
21. WIRE WHISK - Is used to beat or whip egg

whites or cream.
22. WOODEN SPOON- Is also called mixing

spoon which comes in various sizes suitable for
different types of mixing producing the bakery
products.
23. DECK OVENS - The items to be baked either

on sheet pans or in the case of some bread
freestanding are placed directly on the bottom.
24. RACK OVEN - Is a large oven into which entire

racks full of sheet pans can be wheeled for
baking.
25. MECHANICAL OVEN - The food is in motion while it bakes in

this type of oven.
26. CONVECTION OVEN - Contains fans that
circulate the air and distribute the heat rapidly
throughout the
27. GAS RANGE OVEN – have one or more

burner powered by gas or electricity
Self- Check 2.1.2

Basic Tools and Equipment
Identification: Match Column A with Column B. Write the letter your

answer on your answer sheet.
A B
1. Rolling pin a. b.
2. Cutting tools
3. Measuring Spoon
4. Measuring glass c. d.
5. Rolling cutters
6. Rack Oven
e. f.
7. Pastry Brush
8. Measuring cup
9. Gas Range
g. h.
10. Weighing Scale
i. j.
k.
k l.
ANSWER KEY 2.1.2
1. b
2. c
3. f
4. l
5. a
6. d
7. g
8. h
9. i
10. j
OPERATION SHEET 2.1.2

Title: Operate an Oven
Performance Objective : Given the required supplies, materials and

equipment , you should be able to :
Operate an Oven
Supplies/Materials : Match or igniter

Equipment : Oven
Steps/Procedure:
1. Check the temperature dial on oven; make sure it is in the
“OFF” position.
2. Turn on the gas valve.
3. Slowly open the oven door
4. Hold a lighted match or igniter safely near the burner tube of
the oven.
5. Holding the lighter next to the burner holes, at the same time
push and turn the oven knob in a counterclockwise direction
towards the desired oven temperature setting.
6. Slowly close the oven door.
Reminders: Should the initial lightning fail, turn to its “ OFF” position
immediately and allow the accumulated to be dispersed before re-
ignition.
Always close the oven door gently and with care. Letting the door to slam
may affect the rise of the cake being baked.
Assessment Method: Demonstration using the performance

criteria checklist.
Performance Criteria Checklist 2.1.2
CRITERIA
YES NO
Did you….
1. Check the temperature oven if it is in “ OFF”
position
2. Turn on the gas valve?
3. Carefully closes and open the oven door?
4. Safely holds the lighted match or igniter near the
burner tube before lightning?
5. Follow the procedure systematically?
6. Observe precautionary measures during
operation?
Characteristics of a Well- Made Pastry
1. Discuss the different characteristics/ appearance of a well- made pastry.
2. Identify the different mixing methods and techniques.
A good pastry is measured by the characteristics manifested both

on the outside appearance and inside texture.
A. Outside Appearance of a Good Pastry

1. A good pastry has a smooth outside appearance
2. The color of the crust is generally golden brown
3. The shape is generally symmetrical and of uniform thickness
from the edges to the central surface.
4. The size of the pastry must fit with the available baking pans.
5. An ideal pastry has a good eating quality as well as being
nutritious itself.
B. Inside Characteristics of a Good Pastry

1. The filling has an ideal taste; it is neither salty nor too sweet.
2. The filling has an ideal texture, not gummy but melting on the
palate.
3. Generally crispy for dry pastry and creamy for soft pastry.
4. It is not crumbly but easy to bite.
5. It is a mixture of nutritious food materials, a complete food
itself.
Common Causes of Failure in Pastry Making
1. Pale crust – generally due to low fat in the mixture, low heat, too much
flour and water and over mixing.
2. Deformed or shrunken crust – is generally caused by over mixing, too
much stretching, non-uniformity in the thickness of dough, mixture of
new and old dough and delay in baking.
3. Tough pastry – is caused by too much flour in the ratio of fat and
water and insufficient cutting of shortening in flour.
4. Crumbly or mealy pastry - is caused by insufficient water, too much
fat , improper ingredients such as using other types of flour and
under mixing.
5. Blisters on the crust – are caused by either too tight fitting of the crust
in the baking pan or insufficient heat in the oven.
6. Leathery flat pastry – low fat and milk , delay in baking the dough ,
too much flour in ratio with the other ingredients, or low insufficient
distribution of heat in the oven and over mixing.
MIXING METHODS AND TECHNIQUES
First step in the production of breads, pastries and other bakeshop products
is the measuring of ingredients. Once measured the ingredients must be
mixed or combined in a manner designed to achieve desired results. Mixing
accomplishes some of the following:
 Even distribution of ingredients

 Breakdown of fats and liquid, causing them to blend
 Activation of the protein to wheat flour, causing the formation of the
elastic structure called gluten
 Incorporate the air into mixture (aeration) to help it rise and develop
light texture when bake.
Different Mixing Methods and Techniques
Cutting in - To CUT IN means to mix solid fat and flour

using a pastry blender or two knives and a cutting
motion. This technique leaves the fat in fine particles in
the dough.
Blending – Mixing two or more ingredients until evenly

distributed.
Creaming – Vigorously combining softened fat and sugar
while incorporating air.
Stirring – Passing one or more ingredients by hand until

evenly blended.
Folding- Very Gently incorporating ingredients such as

whip cream or whip eggs into dry ingredients, batter or
cream.
Kneading – working with the dough to develop gluten.

Sifting- passing one or more dry ingredients through a
wire mesh to remove lumps.
Beating – Vigorously agitating foods to incorporate air to

develop gluten.
Whipping – beating vigorously to incorporate air in the

eggs.
Self- Check 2.1.3
Direction: Write T if the statement is correct and F if incorrect. Write the

letter your answer on your answer sheet.
1. A good pastry, the color of the crust is generally golden yellow.

2. For dry pastry it is creamy and for soft pastry it is crispy.
3. Pale crust is due to over mixing.
4.Tough pastry is caused by too much shortening.
5. An ideal pastry has a good eating quality as well as being
nutritious itself.
6.Blending is combining softened fat and sugar while
incorporating air.
7. Crumbly or mealy pastry is caused by insufficient water, too
many fat, improper ingredients such as using other types of flour and under
mixing.
8. Folding is working with the dough to develop gluten.
9. The size of the pastry must fit with the available baking pans.
10. Deformed or shrunken crust is caused by too much flour in
the ratio of fat and water, and insufficient cutting of shortening into the
flour.
ANSWER KEY 2.1.3
1. F
2. F
3. T
4. F
5. T
6. F
7. T
8. T
9. T
10. F
TASK SHEET 2.1.3

Title: Demonstrate Mixing Methods and Techniques of Pastry
Products (PASTRY AND BISCUIT METHOD).
Performance Objective: Given the Mixing Methods and Techniques of
Pastry Products apply skills in cutting in the
ingredients and rolling the dough.
Supplies/Materials : Basic crust dough ingredients ( all-purpose

flour , shortening , salt , water)
Mixing bowl
Sifter
Wooden Spoon
Pastry Blender / Knife
Rolling pin
Equipment : Oven
Steps/Procedure:
1. Prepare the tools, materials and surface for cutting in and
rolling of the dough.
2. Measure 2 cups sifted all-purpose flour and 1 teaspoon salt
into a large bowl, big enough to blend everything thoroughly.
3. Cut ½ cup shortening in small pieces and add to the dry
ingredients.
4. Cut in the shortening into the flour mixture with a pastry
blender or two knives using a crisscross movement. The mixture
should be lumpy, about the size of peas.
5. Sprinkle ¼ cup cold water, a little at a time, over the mixture.
Blend lightly with a fork.
6. Lightly press the dough together and form into a ball. Place the
dough in a plastic bag and chill for about 15 minutes.
7. Sprinkle the table and rolling pin with flour. Flatten the dough
to a semi- flat round, and then roll it from center out, all
around.
8. Transfer the dough to a pie pan. Place the rolling pin gently on
the dough at one side. Roll the dough up into the pin. Then
position the rolling pin over one side of the pan and unroll the
dough over it. The dough should fit snugly.
Assessment Method: Demonstration using the performance

criteria checklist.
Performance Criteria Checklist 2.1.3
CRITERIA
YES NO
Did you….
1. Prepare the tools, materials and ingredients for
cutting in and rolling?
2. Have a mastery of the procedure in cutting in and
rolling?
3. Prepare cutting in method correctly?
4. Observe hygiene and safety procedures in cutting
in and rolling of the dough?
EVIDENCE PLAN
Competency BREAD AND PASTRY PRODUCTION NCII
Standards:
PREPARE AND PRODUCE PASTRY PRODUCTS
Unit of Competency
Written Test
Demonstrati
Questioning
Ways in which evidence will be collected:
Portfolio
on with
The evidence must show that the candidate…
1. Selects measures and weights ingredients
 
according to recipe and standard requirements.
2. Prepares pastry products according to standard
mixing procedures / formulation / recipes and  
desired product characteristics.
3. Uses appropriate equipment according to required
pastry products and standard operating  
procedures.
4. Bakes pastry products according to techniques,
conditions and enterprise requirement and  
standards.
5. Prepare filling and coating / icing, glaze and
 
decorations.
6. Decorates pastry products.  
7. Presents pastry products according to established
 
standards and procedures.
8. Store pastry products  
9. Packs pastry products appropriate for the
preservation of product freshness and eating  
characteristics.
NOTE: *Critical Aspects of Competency
Prepared by: Date:
Checked by: Date:
DEMONSTRATION with Questioning
Candidate name:
Assessor name:
Project-Based PREPARE AND PRODUCE PASTRY PRODUCTS
Assessment:
Qualification: Bread and Pastry Production NCII
Date of assessment:
Time of assessment:
Instructions for demonstration
Given the necessary materials, tools and equipment, the candidate must
be able to prepare and produce pastry products.
Materials and equipment

Oven, Electric Mixer, Mixing tools, baking pans.
OBSERVATION  to show if evidence is
demonstrated
During the demonstration of skills, the
Yes No N/A
candidate:
1. Selects measures and weighs
ingredients according to recipe and   
standard requirements.
2. Prepares pastry products according to
standard mixing procedures /
  
formulation / recipes and desired
product characteristics.
3. Uses appropriate equipment according
to required pastry products and   
standard operating procedures.
4. Bakes pastry products according to
techniques, conditions and enterprise   
requirement and standards.
5. Prepare filling and coating / icing, glaze
  
and decorations.
6. Decorates pastry products.   
7. Presents pastry products according to
  
established standards and procedures.
8. Store pastry products   
9. Packs pastry products appropriate for
the preservation of product freshness   
and eating characteristics.
The candidate’s demonstration was:
Satisfactory  Not Satisfactory 
Feedback to candidate:
General Comments (Strengths/Improvements needed):
Candidate Signature: Date:
Assessor Signature: Date:
DEMONSTRATION INSTRUCTIONS
For the Trainee:
Given the necessary materials, tools and equipment, the candidate must be able to
prepare and produce pastry products.
TIME DURATION: 4 hours
The following tasks should be accomplished:
• Before starting the task, identify important safety practices to be observed

• Prepare and identify tools, materials and equipment needed.
• Prepare pastry products.
• Decorate and present pastry products.
• Store pastry products.
For the Trainer:
 The institutional assessment will cover the learning outcome:

 Prepare pastry products
 Decorate and present pastry products.
 Store pastry products
 The assessment method is based on the evidence plan and this include
 Demonstration with questioning
 Written Test
 The trainer will give feedback at the end of the assessment. The feedback
shall indicate:
 COMPETENT
 NOT YET COMPETENT
Performance Test
Specific Instruction for the Candidate: Prepare Pastry Products
Qualification
Bread and Pastry Production NCII
Unit of Competency Prepare and produce Pastry Products
General Instruction: Given the necessary materials, tools and

equipment, the candidate must be able to prepare and produce pastry
products in accordance with accepted institutional / industry standard.
(Allotted time : 4 hours)
Specific Instruction:
1. Prepare pastry products.
2. Decorate and present pastry products.
3. Store pastry products.

Performance Criteria Checklist
CRITERIA
YES NO
Did you….
1. Prepare pastry products?
2. Decorate and present pastry products?
3. Store pastry products?
TABLE OF SPECIFICATION
Learning % of Total
Content/Information Taxonomic No. of Theory
Theory
Sheet Level Hours
Hours
item code
IS 2.1-1 I 3 8%
IS 2.1-2 II 5 13%
IS 2.1-3 III 6 15%
IS 2.2-1 III 6 15%
IS 2.2-2 II 5 13%
IS 2.2-3 I 4 10%
IS 2.3-1 II 5 13%
IS 2.3-2 III 6 15%
TOTAL 40 100%
%
Technical Knowledge Level I Level II Level III Weightage/
group of
Item Code Knowledge Comprehension Application TK
IS Items 2.1-1 to 2.1-
3 8% 13% 15% 36%
IS Items 2.2.1 to 2.2.3 10% 13% 15% 38%
IS Items 2.3.1 to 2.3.3 13% 15% 28%
% weightage for each
18% 39% 45% 100%
taxonomic level
Technical Knowledge Level I Level II Level III

Item Code Knowledge Comprehension Application
IS Items 2.1-1 to 2.1-
3 5 7 3
IS Items 2.2.1 to 2.2.3 5 7 3
IS Items 2.3.1 to 2.3.2 7 3
Total no. of questions
10 21 9
for taxonomic level
40 QUESTIONS
Republic of the Philippines

Bicol State College of Applied Sciences and Technology
Naga City
BREAD AND PASTRY PRODUCTION NCII

Direction: Choose the letter of the correct answer. Write your answer on your answer
sheet.
1. It is any form of fat that tenderizes the products by preventing the cohesion
of gluten strands when mixing.
a. Water
b. Flour
c. Salt
d. Shortening
2. What is choux pastry?
a. Is a paper-thin pastry dough that is used in many layers.
b. A very light pastry that is often filled with cream.
c. Simple pastry that expands when cooked due to the number of layers.
d. Simplest and most common pastry.
3. It is used to measure small quantities of ingredients.
a. Measuring cup
b. Weighing Scale
c. Measuring spoon
d. Measuring glass
4. The ingredient on which most baked products are based.
a. Leavening agent
b. Sugar
c.
d. Eggs
e. Flour
5. A funnel shaped container of icing or whipped cream.
a. Pastry tip
b. Pastry Bag
c. Measuring cup
d. Pastry blender
6. It comes in graduated sizes and has sloping sides used for mixing
ingredients.
a. Rolling pin
b. Pastry Wheel
c. Loaf Pan
d. Baking Sheet
7. It is used in greasing pans or surface of pastries and breads.

a. Pastry tip
b. Pastry Bag
c. Pastry Brush
d. Pastry blender
8. It is used to flatten or roll dough.
a. Rolling pin
b. Pastry Wheel
c. Loaf Pan
d. Baking Sheet
9. Used in measuring liquid ingredients.
a. Measuring cup
b. Measuring glass
c. Weighing Scale
d. Measuring spoon
10. Has a blade knife used to cut dough when making pastries.
a. Rolling pin
b. Pastry Wheel
c. Loaf Pan
d. Baking Sheet
11. Which of the following is the cause of pale crust?
a. Low fat in the mixture
b. Insufficient water
c. Delay in baking the dough
d. Too much fat
12. What is the purpose of using cold water in making crust?
a. For proper hydration
b. For proper distribution of fat globules in the flour
c. So that the fat wont melt until the pastry is baked
d. All of the above
13. The following are cause of tough crust except one .
a. Too much flour in the ratio of fat and water
b. Low fat and milk
c. Insufficient water
d. Over mixing
14. Which of the following is deformed or shrunken crust
a. Low fat in the mixture
b. Too much flour
c. Insufficient water
d. Over mixing
15. Which of these is not a quality of good pastry
a. Smooth outside appearance
b. Color of the crust is generally golden- yellow
c. Shape is generally symmetrical and of uniform thickness from the edges
to the central surface
d. Has a good eating quality as well as being nutritious itself.
16. The following are inside Characteristics of a Good Pastry , except one ;
a. The filling has an ideal taste; it is neither salty nor too sweet.
b. The filling has an ideal texture, not gummy but melting on the palate.
c. Generally crispy for dry pastry and creamy for soft pastry.
d. The filling is either salty or too sweet.
17. Leathery flat pastry is caused by following; except one
a. low fat and milk
b. delay in baking the dough
c. Low insufficient distribution of heat in the oven and over mixing.
d. Insufficient water
18. Which of these is a method called kneading?
a. Working with the dough to develop gluten.

b. Very Gently incorporating ingredients such as whip
cream or whip eggs into dry ingredients, batter or
cream.
c. Vigorously agitating foods to incorporate air to develop gluten.
d. Beating vigorously to incorporate air in the eggs.
19. Which of the following is the purpose of fats in pastry products?
a. Proper hydration of flour

b. Tenderizes the products by preventing the cohesion
of gluten strands when mixing.
c. Enhances the flavor of pastry crust.
d. Is a substance used in dough and batters
that causes them to rise.
20. Which of the following is hot water crust pastry?

a. Is traditionally used for making hand-raised pies.
b. Is paper-thin pastry dough that is used in many layers.
c. Is a very light pastry that is often filled with cream.
d. Have many layers that cause it to expand or “puff” when baked.
21. Which of the following is originally made the pastry?
a. Europeans
b. Americans
c. Muslims
d. Egyptians
22. Pastry Flour is .
a. is fine white flour with low protein content about 6-8 percent and is good
for making tender cakes.
b. has the higher protein content necessary to produce baked goods with a
chewy crumb and crisp crust.
c. called soft wheat flour because of its weak or low gluten content. It is
usually used by bakers in preparing pies, cookies and biscuits.
d. is made from milling the entire wheat kernel including the brown germ.
23. The following are examples of chemical leaveners except one ;
a. Yeast
b. Baking powder
c. Baking ammonia
d. Baking creams
24. Its function is to enhance the flavor of pastry crust.

a. Flour
b. Leavening agents
c. Water
d. Salt
25. Which of the following used for sifting flour?
a. Flour sifter
b. Baking pans
c. Measuring cup
d. Mixing bowl
26. Which tool is best for whipping or beating egg whites?
a. Wooden Spoon
b. Spatula
c. Wire Whisk
d. Rubber Scraper
27. Is used to remove bits of food inside of the bowl.
a. Serrated knife
b. Peeler
c. Rubber Scraper
d. Mortar and Pestle
28. It Is used to flatten or roll dough.
a. Pastry Wheel
b. Loaf pan
c. Rolling pin
d. Wooden Spoon
29. Which tool can be used as a substitute for pastry blender?
a. Wire Whisk
b. Rubber Scraper
c. Two fork
d. Spoon
30. For easier whipping and blending of egg whites which tool can be used?
a. Egg beater
b. Wire whisk
c. Electric Mixer
d. Wooden Spoon
31. Which tool is appropriate for cutting dough when making pastries
a. Pastry blender
b. Pastry tip
c. Pastry Bag
d. Pastry Brush
32. After mixing the water, yeast and sugar next ingredient is?
a. Flour
b. Sugar
c. Milk
d. Eggs
33. After mixing all ingredients and getting the proper consistency what is the
next step?
a. Punching
b. Scaling
c. Fermentation
d. Proofing
34. After proofing of dough what is the next step?
a. Cooling
b. Baking
c. Punching
d. Scaling
35. After adding the flour to the yeast mixture, what is the next step?
a. Sugar
b. Egg
c. Salt
d. Butter
36. What will you do if the oven burner failed to light?
a. Ask the trainer assistance
b. Get a match and light oven again
c. Leave the oven unattended
d. Ask your classmate
37. After punching what is the next step?
a. Scaling
b. Rounding
c. Proofing
d. Baking
38. Which ingredient will be added last?
a. Flour
b. Salt
c. Egg
d. Butter
39. How will you know if the dough is ready for fermentation?
a. If you can pull the dough without breaking
b. If it is dry
c. If the dough is soft
d. If the dough is hard
40. What is the temperature in baking pastry products?
a. 200F
b. 300F
c. 150F
d. 350F
ANSWER KEY
1. D 9. B
2. B 10. C
3. C 11. A
4. D 12. D
5. B 13. B
6. B 14. D
7. C 15. B
8. A 16. C
17. D
18. A
19. B
20. A
21. D
22. B
23. A
24. D
25. A
26. C
27. A
28. C
29. C
30. C
31. A
32. A
33. C
34. B
35. C
36. A
37. A
38. A
39. A
40. D
QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. Why do you need to know the different baking tools and
equipment’s?  
2. How will you avoid tough pastry?  

3. Why do you use cold water when mixing dough?  
4. Why do you need to measure ingredients accurately?  
Safety Questions
5. Why is there a need to check on LPG regulator before and  
after baking?
6. Why is it necessary to use personal protective equipment?  
7. How will you avoid from having burns while baking?  
8. Why is there a need to check all the tools and equipment if  
well taken care of?
Contingency Questions
9. What will you do if you do not know how to operate the  
oven?
10. What will you do if the baking tools are not available?  
11. What will you do if the oven does not function?  
12. What will you do if one of your classmates accidentally  
burns his finger? Will you report it or continue your activity?
Job Role/Environment Questions  
13. What will you do if you forgot some ingredients in your  
recipe during the laboratory?
14. What will you do if you are not familiar with the baking  
ingredient to be used?
15. What will you do if somebody kept or get baking tools  
without permission from the laboratory in charge?
16. What will you do if you forgot to pre-heat the oven?  
Rules and Regulations  
17. Why is there a need to observe proper hygiene and  
sanitation at all times during the laboratory?
18. Why do you need to store tools and equipment dry at all  
time?
19. Why do you need to store the tools and equipment in their  
designated area?
20. Why do you need to clean the working are before and after  
performance?
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory
MODEL ANSWER
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. Why do you need to know the different baking tools and
equipment’s?
Answer: Familiarization of baking tools and equipment’s makes  
baking easy and faster.
2. How will you avoid tough pastry?
Answer: Correct ratio of flour in fat and water and sufficient  
cutting of shortening into the flour.
3. Why do you use cold water when mixing dough?
Answer: We use cold water so that the fat wont melt until the  
pastry is baked
4. Why do you need to measure ingredients accurately?
Answer: Accurate measurement of ingredients produces  
quality products.
Safety Questions
5. . Why is there a need to check on LPG regulator before and  
after baking?
Answer: To make sure it is properly hooked. To avoid
further damaged and accidents.
6. Why is it necessary to use personal protective equipment?  
Answer: To be safe and for proper hygiene purposes.
7. How will you avoid from having burns while baking?  
Answer: Use pot holders when handling hot pans
8. Why is there a need to check all the tools and equipment if  
well taken care of?
Answer: To reduce overall tool cost for the maintenance
Contingency Questions
9. What will you do if you do not know how to operate the  
oven?
Answer: Ask assistance from your trainer
10. What will you do if the baking tools are not available?  
Answer: Make use of the conversion table of the equivalents;
substitute it with weighing scale or measuring spoon if the
quantity is minimal.
11. What will you do if the oven does not function?  
Answer: Ask assistance from your trainer
12. What will you do if one of your classmates accidentally  
burns his finger? Will you report it or continue your activity?
Answer: Assist him in applying first aid , report the incident
to
your trainer
Job Role/Environment Questions  
13. What will you do if you forgot some ingredients in your  
recipe during the laboratory?
Answer: Ask the or assistance of classmates and trainer
14. What will you do if you are not familiar with the baking  
ingredient to be used?
Answer: Ask help from classmates and trainer
15. What will you do if somebody kept or get baking tools  
without permission from the laboratory in charge?
Answer: Call his attention, report to the trainer
16. What will you do if you forgot to pre-heat the oven?  
Answer: Pre- heat oven again before again before placing
you product.
Rules and Regulations  
17. Why is there a need to observe proper hygiene and  
sanitation at all times during the laboratory?
Answer: To avoid food contamination
18. Why do you need to store tools and equipment dry at all  
time?
Answer: To prolong its keeping quality and avoid from getting
rust
19. . Why do you need to store the tools and equipment in  
their designated area?
Answer: For easy access and location of tools and equipment
20. Why do you need to clean the working are before and after  
performance?
Answer: To lessen workload and avoid food contamination
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory
WORKSHOP LAYOUT ON THE OTHER SHEET

Inventory of Training Resources
Resources for presenting instruction

 Print Resources As per TR As per Remarks
Inventory
CBLM 20 pieces Reproduction
Good Housekeeping Baking Book 3 pieces 3 pieces Replenish
Textbooks, References, 50 pieces Replenish
Magazines, etc
 Non Print Resources As per TR As per Remarks
Inventory
Video disk 15 pieces Reproduction
Interactive e-learning materials 10 pieces Reproduction
Photographs 10 pieces Reproduction
Resources for Skills practice of Competency BREAD AND PASTRY PRODUCTION
 Supplies and Materials As per TR As per Remarks
Inventory
Bread flour Produce by the
trainees
All-purpose Produce by the
trainees
Sugar Produce by the
trainees
Yeast Produce by the
trainees
Butter Produce by the
trainees
Margarine Produce by the
trainees
Butter (French bread) Produce by the
trainees
Cooking oil Produce by the
trainees
Lard Produce by the
trainees
All-purpose cream Produce by the
trainees
Whipping cream Produce by the
trainees
Confectioner sugar Produce by the
trainees
Knox gelatin Produce by the
trainees
Flaked almonds Produce by the
trainees
Chocolate chips Produce by the
trainees
Chocolate, shredded Produce by the
trainees
Cherries with steam Produce by the
trainees
Cherries Produce by the
trainees
Food color Produce by the
trainees
Tropical fruits Produce by the
trainees
Whole wheat, rye, multi grain Produce by the
trainees
Cream cheese Produce by the
trainees
Paper cups Produce by the
trainees
Tulip paste Produce by the
trainees
Sugar lace Produce by the
trainees
Pineapple juice Produce by the
trainees
Cointreau Produce by the
trainees
 Tools As per TR As per Remarks
inventory
Measuring cup, solid 12 12 Replenish
measuring cup, liquid (250 & 12 12 Replenish
500 ml)
Measuring spoon 25 25 Replenish
Cake turn table 3 3 Replenish
Decorating tips 20 20 Replenish
Rolling pins 6 6 Replenish
Pie pan sizes 6, 8, 10 6 6 Replenish
Sheet pans 6 6 Replenish
Pie cutter 6 6 Replenish
Rubber scrapper 6 6 Replenish
Palette 6 6 Replenish
Cake stand with tier 6 6 Replenish
Cake pillars 6 6 Replenish
Sauce pan, s/s 6 6 Replenish
Ladles s/s 6 6 Replenish
Knives s/s with plastic handle 6 6 Replenish
Chopping board, color coded 6 6 Replenish
Scale 2, 10 kgs 6 6 Replenish
Grater 6 6 Replenish
Wooden spoon 6 6 Replenish
Beaters 6 6 Replenish
Mixing bowl (6 pcs per set) 12 sets 12 sets Replenish
Wire whisk 6 6 Replenish
Muffin pan, small 6 6 Replenish
Muffin pan, big 6 6 For
reproduction
Loaf pan, small 6 6 Replenish
Loaf pan, medium 6 4 For
reproduction
Loaf pan, big 6 6 Replenish
Rectangular pan 1x8x8 4 3 For
reproduction
Round pan 6,8,10,12,14,16 6 5 For
reproduction
Pie pan 6 6 Replenish
Flour sifter 6 6 Replenish
Strainer 6 6 Replenish
Double boiler 3 3 Replenish
Piping bags
Coupler
 Equipment As per TR As per Remarks
Inventory
Commercial mixers with 6 2 For requisition
complete attachments
Mechanical dough roller 1 0 For requisition
Decker oven 1 0 For requisition
Compressor 1 0 For requisition
Dough cutter 1 0 For requisition
Gas range 4 2 For requisition
Upright freezer 1 0 For requisition
Refrigerator 1 1 Replenish
*remarks may include: for replenishment, for maintenance, for
reproduction, for requisition.
Facilitate
Learning
Session
Training Activity Matrix

Bread and Pastry Production NC II
1st Day
a. Venue
Trainee Facilities/Tools Date & Remarks
Training (Workstation/
and Equipment Area) Time
Activity
Prayer All trainees
Recap of
activities
Unfreezing of
Activities
Feed of
Training
Motivation
LO 1: PREPARE PASTRY PRODUCTS
Read Azana, CBLM Learning April Answer Self-

information Dyanara e-media Resource 11,2016 Check 2.1.1
Sheet 2.1.1 on equipment Area and Compare
Basic 3 hours Answer with
Ingredients of Answer key
Pastry 2.1.1
Products Balmonte, Answer Self-
Dale vincent Check 2.1.1
and compare
Answer with
View Power Answer Key
Point 2.1.1
Presentation Boringot, Review Power
on Basic Abegail S. Point
Ingredients of Presentation
Pastry
Products
Self-check Borja, Reed CBLM Learning April Review Info
2.1.1 C. e-media Resource 11,2016 Sheet 2.1.1
equipment Area
Bornilla, 1 hour Move to Info
Rea Sarah Sheet 2.1.2
Read Borromeo, CBLM Learning April Review
Information Marie e-media Resource 11,2016 Information
Sheet 2.1.2 on equipment Area Sheet 2.1.2
Basic Tools Braga, Kate 2 hours Answer Self
Check 2.1.2
and Compare
View Power answer with
Point Answer Key
Presentation 2.1.2
on Basic Tools
Self Check Cabrito, CBLM Learning April View Video
2.1.2 Jayson e-media Resource 11,2016 Presentation
equipment Area on Operating
and Oven
Capiz, 1 hour Review
Abigail Information
Sheet 2.1.2
Carino, Ma. View Video
Lyka Presentation
on Operating
and Oven
View Video Competente, Multimedia Learning April Operation
Presentation Helen Equipment Resource 11,2016 sheet 2.1.2 on
on Operating CD/DVD Area Operating an
an Oven Oven
Estrao, 1 hour Review Video
Redentor on Operating
an Oven
Perform Labay, Remy Oven Practical April Evaluate
Operation Work Area 11,2016 Performance
Sheet 2.1.2 on using
Operating an Performance
Oven 3 hour Criteria
Checklist at
2.1.2
Loria, Jan View
Arnel Operation
Sheet 2.1.2
Maristaza, Evaluate
Joy Performance
using
Performance
Criteria
Checklist at
2.1.2
Evaluate Task Pajoyo,Joan CBLM April Move to
11,2016 Information
Sheet 2.1.2
Parola, Lyzel 1 hour View
Mae Operation
Sheet 2.1.2
Read Recodo CBLM Learning January Review
Information Edrick e-media Resource 5, 2015 Information
Sheet 2.1.3 on equipment Area Sheet 2.1.3 on
Characteristics 1 hour Characteristics
of a well-made of a well-made
pastry pastry
Reondangga, Answer Self
Christine Check 2.1.3
Rivero, John Review Power
Carlo Point
Presentation
on
Characteristics
of a well-made
pastry
Answer Self- Susal, CBLM Learning April View video
Check 2.1.3 Stephani e-media Resource 11,2016 presentation
equipment Area on Mixing
1 hour Methods and
Techniques
San Vicente, Review
Jobelle Information
Sheet 2.1.3
View video Belgica, Multimedia Learning April Task Sheet
presentation Nekka Equipment Resource 11,2016 2.1-3 Mixing
on Mixing CD/DVD Area Methods and
Methods and 1 hour Techniques of
Techniques Pastry
Products
Una Santos, Review Video
Nora Mae presentation
on Mixing
Methods and
Techniques
Roman, Review Video
Mark presentation
on Mixing
Methods and
Techniques
Characteristics
of a well-made
Pastry
Self- Check Reondangga, CBLM Learning April View Video
2.1.3 Christine e-media Resource 11,2016 presentation
equipment Area on Mixing
1 hour Methods and
Techniques
View Video Susal, Multimedia Learning April Review View
presentation Stephani Equipment Resource 11,2016 Video
on Mixing CD/DVD Area presentation
Methods and 1 hour on Mixing
Techniques Methods and
Techniques
Una Task Sheet
Santos, 2.1-3: Mixing
Nora Mae Methods and
Techniques of
Pastry
Products
Roman, Task Sheet 2.1-
Mark 3: Mixing
Methods and
Techniques of
Pastry Products
Perform Task Belgica, Mixing Tools Practical April Review Task
Sheet 2.1.3 Nekka Work Area 11,2016 Sheet 2.1-2:
Mixing Mixing
Methods and 3 hours Methods and
Techniques Techniques of
Pastry
Products
Verdadero, Review Task T
Henry Jr Sheet 2.1-2:
Mixing
Methods and
Techniques of
Pastry
Products
Roslin, John Evaluate Task
from
Performance
Criteria
Checklist 2.1.3
Pontanares, Evaluate Task
Maria from
Performance
Criteria
Checklist 2.1.3
Evaluate Task Hernandez, CBLM Practical April Move to L02
Jane Work Area 11,2016
Kilates, Kim Move to L02
1 hours
Training Activity Matrix

Bread and Pastry Production NC II
2nd Day
a. trainee Facilities/ Venue Date & Remarks

Tools and (Workstation/ Time
Training Equipment Area)
Activity
Prayer All
Recap of Trainees
activities
Unfreezing of
Activities
Feed of Training
Motivation
LO: PREPARE PASTRY PRODUCTS

Read Boringot , CBLM Learning April Answer Self-
Information Abegail E-media Resource Area 12, Check 2.1.1
Sheet 2.1.1 on equipment 2016 and Compare
Basic 2 hour Answer with
Ingredients of Answer key
Pastry Products 2.1.1
Borja, Reed Answer Self-
View Power Check 2.1.1
Point and Compare
Presentation on Answer with
Basic Answer key
Ingredients of 2.1.1
Pastry Products
Self- Check2.1.1 Azana, CBLM Learning April Move to Info
Dyanara E-media Resource Area 12, Sheet 2.1.2
Balmonte, equipment 2016 Move to Info
Dale Sheet 2.1.2
1hour
Read Borromeo, CBLM Learning April Answer Self
Information Marie E-media Resource Area 12, Check 2.1.2
Sheet 2.1.2 on equipment 2016 and Compare
Basic Tools answer with
2 hour Answer key
2.1.2
Capiz, Answer Self
Abigail Check 2.1.2
and Compare
answer with
Answer key
2.1.2
Bornilla, Review
Sarah Information
Sheet 2.1.2 on
Basic Tools
Self-Check 2.1.2 Braga, Kate CBLM Learning April Review
E-media Resource Area 12, Information
equipment 2016 Sheet 2.1.2 on
Basic Tools
1hour
View Video Cabrito, Multimedia Learning April Review Video
Presentation on Jayson Equipment Resource Area 12, Presentation
Operating an CD/DVD 2016 on Operating
Oven an Oven
Carino, 1 hour Operating
Lyka Sheet 2.1.2 on
Operating an
Oven
Estrao, Operating
Redentor Sheet 2.1.2 on
Operating an
Oven
Perform Competente, Oven Practical Work April Evaluate
Operation Sheet Helen area 12, Performance
2.2.1 on 2016 using
Operating an Performance
Oven 3 hour Criteria
Checklist at
2.1.2
Loria, Jan Review Video
Arnel Presentation
on Operating
an Oven
Parola, Lyzel Evaluate
Performance
using
Performance
Criteria
Checklist at
2.1.2
Evaluate Labay,Remy CBLM Practical Work April View
Checklist area 12, Operation
2016 Sheet 2.1.2 on
Operating an
Oven
Maristaza, 1 hour Move to
Joy Information
Sheet 2.1.3
Read Recodo, CBLM Learning April Answer Self
Information Edrick E-media Resource Area 12, Check 2.1.3
Sheet 2.1.3 on equipment 2016 Characteristics
Characteristics of a well-made
of a well-made 2 Pastry
Pastry hour Answer Self
Check 2.1.3
Rivero, Characteristics
John Carlo of a well-made
Pastry
San Vicente, Answer Self
View PowerPoint Jobelle Check 2.1.3
Presentation Characteristics
Characteristics of a well-made
of a well-made Pastry
Pastry Pajoyo, Review
Joan Information
Sheet 2.1.3
Perform Task Hernandez, Mixing Tools Practical Work April Evaluate Task
Sheet 2.1.3 Jane Area 12, from
Mixing Methods 2016 Performance
and Techniques Criteria
3 Checklist 2.1.3
Verdadero, hour Task sheet
Henry 2.1-2: Mixing
Methods and
Techniques of
Pastry
Products
Kilates, Kim Evaluate Task
from
Performance
Criteria
Checklist 2.1.3
Evaluate Task Roslin, CBLM Practical Work April View Task
John Area 12, sheet 2.1-3:
2016 Mixing
Methods and
1 Techniques of
hour Pastry
Products
Pontanares, View Task
Maria sheet 2.1-2:
Mixing
Methods and
Techniques of
Pastry
Minutes of Meeting
Focus Group Discussion
Date: APRIL 11, 2016

Agenda:
Competency -Based Training
Delivery Present:
Azana, Dyanara Labay, Remy S.

Balmonte, Dale Loria, Jan Arnel D.
Belgica, Nekka Maristaza, Joy C.
Boringot, Abegail S. Pajoyo,Joan T.
Borja, Reed C. Parola, Lyzel Mae P.
Bornilla, Rea Sarah Pontanares, Maria
Borromeo, Marie Recodo Edrick.
Braga, Kate B.
Reondangga, Christine
Cabrito, Jayson V.
Capiz, Abigail H. Rivero, John Carlo M.
Carino, Ma. Lyka G. Roman, Mark
Competente, Helen V.. Roslin, John
Estrao, Redentor E. San Vicente, Jobelle
Hernandez, Jane Susal, Stephanie C.
Kilates Kim Una Santos, Nora Mae
Verdadero, Henry Jr.V
CBT Concerns Discussion Resolution/Agreement
1. CBT Layout Explain the Understand the
competency-based Competency-Based
training Training Delivery
Approach for training
-skill
and assessment
-competency
2. Monitoring of Orientation on: Strict implementation of
Attendance attendance
a. Rules and
Regulation Update the daily time
b. Policies record
3. Utilization of work Introduce the Utilize the work area
area 9 work during the training
area
4. Orientation Orient on the Understanding the
a. CBT following: needed requirements in
b. Roles 1. Meaning of enhancing the
c. TR CBT knowledge, skills, and
d. CBLM 2. Role of the attribute of the trainee
e. Facilities trainer and
f. Evaluation system the trainee
3. Definitions
of the
training
regulations
4. Creating the
CBLM
5. Identifying
the facilities
needed in the
training
6. Evaluation
system used
in the training
5. RPL Purpose of Give importance on the
Recognition of Prior previous learning
Learning
6. Teaching methods Explain the different Learner must undergo
and technique teaching methods utilize different
and technique methods and technique
in evaluating the
learning
7. Monitoring of Uses of Progress Check the outputs and
learning activities and Achievement competency of every
a. Achievement chart chart training
b. Progress chart
8. Feedback Explain the use of Consider the positive
Feedback in every and negative feedback
assessment
9. Slow learners Identify the training Fast learners must give
delivery mode like the opportunities to
peer teaching/ assist the slow learners
monitoring
10. Other concerns Give other Submit other
reminders needed to requirements needed
accomplish in the
training
Naga City
TRAINING EVALUATION REPORT

BICOL STATE COLLEGE OF APPLIED SCIENCES AND TECHNOLOGY
Naga City
Training Evaluation Report
Title
Evaluation on Competency-Based Training Delivery of Bread and Pastry

NCII
Executive Summary
This report is a summary of the evaluation of trainee’s progress and

achievement from the start to the end of training. Evaluation of Basic,
Common and Core Competencies.
Rationale
The purpose of this evaluation is to assess the effectiveness of using CBT in
BREAD AND PASTRY PRODUCTION NCII.
Objectives
This evaluation instrument aims to gather remarks and comments of the

trainees related to the conduct of the Bread and Pastry production NCII.
This will serve as tool in the improvement and strengthening of the program.
Methodology
Questionnaires where use to gather statistics and since the trainees are the
primary persons affected by these training, they are the respondents. There
are a total of 30 trainees during the training.
PRETEST / POST TEST ANALYSIS
NO. Pre-test Post-
Trainee
test
1 Azana, Dyanara 25 45
2 Balmonte, Dale 26 46
3 Belgica, Nekka 27 43
4 Boringot, Abegail S. 26 48
5 Borja, Reed C. 23 42
6 Bornilla, Rea Sarah 22 48
7 Borromeo, Marie 24 35
8 Braga, Kate B. 21 37
9 Cabrito, Jayson V. 28 38
10 Capiz, Abigail H. 21 46
11 Carino, Ma. Lyka G. 20 42
12 Competente, Helen V.. 19 41
13 Estrao, Redentor E. 15 40
14 Hernandez, Jane 16 38
15 Kilates Kim 17 38
16 Labay, Remy S. 18 37
17 Loria, Jan Arnel D. 24 39
18 Maristaza, Joy C. 21 40
19 Pajoyo,Joan T. 23 39
20 Parola, Lyzel Mae P. 20 45
21 Pontanares, Maria 25 42
22 Recodo Edrick. 24 48
23 Reondangga, Christine 15 44
24 Rivero, John Carlo M. 19 43
25 Roman, Mark 18 42
26 Roslin, John 17 40
27 San Vicente, Jobelle 19 48
28 Susal, Stephanie C. 14 42
29 Una Santos, Nora Mae 16 45
30 Verdadero, Henry Jr.V 25 40
Highest 28 48
Lowest 14 40
PRETEST / POST TEST ANALYSIS
60
50
40
30 PRE-TEST
20 POST TEST
10
0
1 3 5 7 9 11 13 15 17 19 21 23 25 27 29
t-Test: Paired Two Sample for Means

Pre-test Post-test
Mean 20.93 42.03
Variance 15.65 13.48
Observations 30 30
Pearson Correlation 0.116480
Hypothesized Mean 0
Difference
Df 29
t Stat -22.77.55
P(T<=t) one-tail 2.3583
t Critical one-tail 1.6991270
P(T<=t) two-tail 4.71664
t Critical two-tail 2.04522
Data Interpretation
The table above shows that the pre-test scores range from 14 to 28
while post test scores ranged from 35 to 48 which means increase of score
as shown in the gap between the red line (posttest) and blue line (pretest).
Statistical Analysis showed an average of 42.03 for posttest and 20.93 for
pre-test.
Data Analysis
Comparison between pre-test and post-test using paired t-test as
revealed by the table of values shows pre-test and posttest are significantly
different with a p= 4.71664. 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.
Recommendations
Therefore, it is clearly stated in the conclusion during the first week of
training more issues and concerns were encountered by the staff and trainer
as well as might affect the training knowledge that the trainees are expected
to learned during the course. It is highly recommended that those issues
and concerns that are mentioned must be address as much as possible.
Progress chart on other sheet
Achievement chart
Supervise
Work-Based
Learning

CAN I…? YES NO
L.O.1. Obtain and convey workplace information 
CAN I…? YES NO
L.O.2. Participate in workplace meetings and discussions 
L.O.3. Complete relevant work related documents 
L.O.1. Describe team role and scope 
L.O.2. Identify own role and responsibility within team 
L.O.3. Work as a team member 
L.O.1. Integrate personal objectives with organizational goals 
L.O.2. Set and meet work priorities 
L.O.3. Maintain professional growth and development 
L.O.1. Identify hazards and risks 
L.O.2. Evaluate hazards and risks 
L.O.3. Control hazards and risks 
L.O.4. Maintain OHS awareness 

CAN I…? YES NO
L.O.1. Follow workplace procedures for health, safety and 
security practices
L.O.2. Deal with emergency situations 
L.O.3. Maintain safe personal presentation standards 
CAN I…? YES NO
L.O.1. Greet customer 
L.O.2. Identify customer needs 
L.O.3. Deliver service to customer 
L.O.4. Handle queries through telephone, fax machine, 
internet and email
L.O.5. Handle complaints, evaluation and recommendations 
L.O.1. Follow hygiene procedures 
L.O.2. Identify and prevent hygiene risks 
L.O.1. Seek information on the industry 
L.O.2. Update industry knowledge 
L.O.1. Plan and prepare for task to be undertaken 
L.O.2. Input data into computer 
L.O.3. Access information using computer 
L.O.4. Produce/output data using computer system 
L.O.5. Maintain computer equipment and systems 

CAN I…? YES NO
L.O.1. Prepare bakery products 
L.O.2. Decorate and present bakery products 
L.O.3.Store Bakery Products 
L.O.1. Prepare pastry products 
L.O.2. Decorate and present pastry products 
CAN I…? YES NO
L.O.3. Store Pastry Products 
L.O.1. Prepare sponge and cakes 
L.O.2. Prepare and use fillings 
L.O.3. Decorate cakes 
L.O.4. Present cakes 
L.O.5. Store cakes 
L.O.1. Prepare iced petit fours 
L.O.2.Prepare fresh petit fours 
L.O.3. Prepare marzipan petit fours 
L.O.4. Prepare caramelized petit fours 
L.O.5. Display petit fours 
L.O.6. Store petit fours 
10. PRESENT DESSERTS
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 
DETERMINE AND VALIDATING TRAINEES CURRENT
COMPETENCY/IES
Form 1.2: Identify Current Competencies acquired related to Job/Occupation

and Indicate Proof of Evidence
Proof/Evidence
(BASIC)
Certificate of Achievement
1. Participate in Certificate of training
Workplace
Communication
2. Work in Team Environment Certificate of training
3. Practice Career Professionalism Certificate of Achievement
Certificate of training
4. Practice occupational Health And Certificate of training
Safety Procedure
COMPETENCY/IES

Proof/Evidence
(COMMON)
1. Perform Workplace and Certificate of training
Safety Practices
2. Provide Effective Customer Certificate of training
Service
3. Observe Workplace Hygiene Certificate of training
Procedure
4. Develop and Update Industry Certificate of training
Knowledge
COMPETENCY/IES

Proof/Evidence
(CORE)
1. PREPARE AND PRODUCE Certificate of training
PASTRY PRODUCTS
2. PREPARE AND PRESENT Certificate of training
GATEUAX, TORTEX AND CAKES
3. PRESENT DESSERTS Certificate of training
COMPARING AND CROSS MATCHING OF COMPETENCIES
Form 1.3
BASIC COMPETENCIES
Required Units of
Competency/Learning Training
Current Competencies
Outcomes based on Gaps/Requirements
CBC
5. PARTICIPATE IN WORKPLACE COMMUNICATON
L.O.1. Obtain and convey L.O.1. Obtain and
workplace convey
information workplace
information
L.O.2. Participate in L.O.2. Participate in
workplace meetings and workplace meetings
discussions and discussions
L.O.3. Complete relevant L.O.3.Complete
work related documents relevant work related
documents

L.O.1. Describe team role L.O.1. Describe team
and scope role and scope
L.O.2. Identify own role L.O.2. Identify own role
and responsibility within and responsibility
team within team
L.O.3. Work as a team L.O.3. Work as a team
member member
L.O.1.Integrate personal L.O.1.Integrate
objectives with personal
organizational objectives with
goals organizational
goals
L.O.2. Set and meet work L.O.2. Set and meet
priorities work priorities
L.O.3.Maintain L.O.3.Maintain
professional growth and professional growth
development and development
L.O.1. Identify hazards L.O.1. Identify hazards
and risks and risks
L.O.2. Evaluate hazards L.O.2. Evaluate
and risks hazards and risks
L.O.3. Control hazards L.O.3. Control hazards
and risks and risks
L.O.4.Maintain OHS L.O.4.Maintain OHS
awareness awareness
Form 1.3
COMMON COMPETENCIES
Required Units of
CBC
L.O.1 Follow workplace L.O.1 Follow workplace
procedures for procedures for
health, safety health, safety
and security and security
practices practices
L.O.2. deal with L.O.2. deal with
emergency situations emergency situations
L.O.3. Maintain safe L.O.3. Maintain safe
personal presentation personal presentation
standards standards
L.O.1. Greet customer L.O.1. Greet customer
L.O.2. identify customer L.O.2. identify
needs customer needs
L.O.3. Deliver service to L.O.3. Deliver service to
customer customer
L.O.4. Handle queries L.O.4. Handle queries
through telephone, fax through telephone, fax
machine, internet and machine, internet and
email email
L.O.5. Handle L.O.5. Handle
complaints, evaluation complaints, evaluation
and recommendations and recommendations
3. OBSERVE WORKPLACE HYGIENE PROCDURES
L.O.1. Follow hygiene L.O.1. Follow hygiene
procedures procedures
L.O.2. Identify and L.O.2. Identify and
prevent hygiene risks prevent hygiene risks
L.O.1.Seek information L.O.1.Seek information
on the industry on the
industry
L.O.2. Update industry L.O.2. Update industry
knowledge knowledge
L.O.1. Plan and prepare L.O.1. Plan and
for task to be prepare for
undertaken task to be
undertaken
computer
computer
L.O.4. Produce/ output L.O.4. Produce/ output
data using computer data using computer
system system
L.O.5. Maintain computer L.O.5. Maintain
equipment and systems computer equipment
and systems
Form 1.3
CORE COMPETENCIES
Required Units of
CBC
products products
L.O.2. Decorate and L.O.2. Decorate and
present bakery products present bakery
products
L.O.3. Store bakery L.O.3. Store bakery
products products
2. PREPARE AND PROCEDURE PASTRY PRODUCTS
products products
L.O.2. Decorate and L.O.2. Decorate and
present bakery products present bakery
products
L.O.3. Store bakery L.O.3. Store bakery
products products
3. PREPARE AND PRESENT GATEUAX, TORTES AND CAKES
L.O.1. Prepare sponge L.O.1. Prepare sponge
and cakes and cakes
L.O.2. Prepare and use L.O.2. Prepare and use
filling filling
L.O.3. Decorate cakes L.O.3. Decorate cakes
L.O.4. Present cakes L.O.4. Present cakes
L.O.5. store cakes L.O.5. store cakes
4. PREPAPARE AND DISPLAY PETITS FOURS
L.O.1. Prepare iced L.O.1. Prepare iced
petit fours petit fours
L.O.2. Prepare fresh L.O.2. Prepare fresh
petit fours petit fours
L.O.3. Prepare L.O.3. Prepare
marzipan petit fours marzipan petit fours
L.O.4. Prepare L.O.4. Prepare
caramelized petit fours caramelized petit
fours
L.O.5. Display petit L.O.5. Display petit
fours fours
L.O.6. Store petit fours L.O.6. Store petit
fours
5. PRESENT DESSERTS
L.O.1. Present and serve L.O.1. Present and
plated desserts serve plated
desserts
L.O.2. Plan, prepare and L.O.2. Plan, prepare
present buffet selection and present buffet
or plating selection or plating
L.O.3. Store and package L.O.3. Store and
desserts package desserts
TRAINEES TRAINING REQUIREMENT
Form 1.4
CORE COMPETENCIES
Module Title/Module
Gaps Duration (Hours)
of Instruction
L.O.1. Prepare bakery
products
1. PREPARE AND
L.O.2. Decorate and
PRODUCE BAKERY 200 HOURS
present bakery products
PRODUCTS
L.O.3. Store bakery
products
L.O.1. Prepare iced petit
fours
L.O.2. Prepare fresh petit
fours
L.O.3. Prepare Marzipan 2. PREPARE AND
petit fours DISPLY PETITS 200 HOURS
FOURS
L.O.4. Prepare
caramelized petit fours
L.O.5. Display petit fours
L.O.6. Store petit fours
TRAINING PLAN ON OTHER SHEET

PROGRESS SHEET ON OTHER PAGE
TRAINING SESSION EVALUATION FORM
INSTRUCTIONS:
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
TRAINERS/ INSTRUCTORS 5 4 3 2 1
Name of Trainer: Meriam B. Artiaga
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 
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
3- Good/ Adequate
Trainee # 1
PREPARATION 1 2 3 4 5
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 5
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 5

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
5. Promptness in providing supplies and materials 
SUPPORT STAFF
1. Support staff are accommodating 
Comments/ Suggestions:
1. Self- Evaluation
During the session, did I? Yes No

1. Establish an atmosphere of trust? 
2. Encourage participation of the trainees? 
3. Assist the trainees when they needed 
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
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 of Bicol State College of Applied Sciences and
Technology. 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 Bicol State
College of Applied Sciences and Technology to maximize the benefit of
the said program. Thank you for cooperation.
Legend:
5- Outstanding
3- Good/ Adequate
Trainee #1
Item no. Questions Ratings
INSTITUTIONAL EVALUATION 1 2 3 4 5 NA
1. Has Bicol State College of Applied 
Sciences and Technology conducted
an orientation about the SIT/ OJT
program, the requirements and
preparations needed and expectations?
Sciences and Technology provide
necessary assistance such as referrals or
recommendations in finding the company
for OJT?
Sciences and Technology shown
coordination with the industry partner
designed and supervision on your SIT/
OJT?
4. Has your in-school training adequate to 
undertake industry?
Sciences and Technology monitor your
progress in the industry?
6. Has the supervision been effective in 
achieving your OJT objectives and
providing feedback when necessary?
7. Did Bicol State College of Applied 
Sciences and Technology conduct
assessment of your SIT/OJT program
upon completion
8. Where you provided with the result of the 
industry and Bicol State College of
Applied Sciences and Technology
assessment of your OJT?
COMMENTS/ SUGGESTIONS:
Average Ratings
Item Questions Average
no.
INSTITUTIONAL EVALUATION
1. Has Bicol State College of Applied Sciences and 5
Technology conducted an orientation about the SIT/ OJT
program, requirements and preparations needed and
expectations?
Technology provide necessary assistance such as referral
or recommendations in finding the company for your OJT?
Technology shown coordination with the industry partner
in the design and supervision of your SIT/ OJT?
4. Has your in-school training adequate to undertake 5
industry?
Technology monitor in progress in the industry?
6. Has the supervision been effective in achieving your OJT 5
objectives and providing feedbacks when necessary?
7. Did Bicol State College of Applied Sciences and 5
Technology conduct assessment of your SIT/ OJT program
upon completion?
8. Where you provided with the results of the industry and 5
General Average 4.875
Outstanding
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:
Recommendation:
Trainee # 1
Item Question Ratings
no. INDUSTRY PARTNER 1 2 3 4 5 NA
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 Bicol State College
of Applied Sciences and Technology
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:
Signature:
Printed Name: DYANARA, AZANA Qualification:
Bread Pastry Production NC II
Host Industry Partner: Bakers Plaza Supervisor: JONALIZA RONDA
Period of Training: April 11, 2016 to August 08, 2016
Instructor: MERIAM B. ARTIAGA
Average Ratings
Item Question Average
No. INDUSTRY PARTNER
1. Was the industry partner appropriate for your type of 5
training required and/ or desired?
2. Has the industry partner designed the training to meet your 5
objectives and expectations?
3. Has the industry partner showed coordination with Bicol 4
State College of Applied Sciences and Technology in the
design and supervision of the SIT/ OJT?
4. Has the industry partner and its staff welcomed you and 5
treated you with respect and understanding?
5. Has the industry partner facilitated the training, including 4
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 5
you work or training?
7. Was the supervisor effective in supervising you through 5
regular meetings, consultations and advise?
8. Has the training provided you with the necessary technical 5
and administrative exposure of real world problems and
practices?
9. Has the training program allowed you to develop self- 5
confidence, self-motivation and positive attitude toward
work?
10. Has the experienced improved your personal skills and 5
human relations?
11. Are you satisfied with your training in the Industry? 4
Outstanding
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
Recommendation:
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
Trainee# 1
TRAINERS/INSTRUCTORS
5 4 3 2 1
Name of Trainer: MERIAM B. ARTIAGA
1. Orients trainees about CBT, the use of CBLM and the
evaluation system
√
2. Discusses clearly the unit of competencies 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 student/ 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. Attends 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 √
This post training evaluation instrument 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 answer
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
PREPARATION 1 2 3 4 5
1. Workshop layout conforms with the

components of a CBT workshop
2. Number of CBLM is sufficient 
3. Objectives of every training session is well

explained
4. Expected activities/outputs are clarified 
DESIGN AND DELIVERY 1 2 3 4 5
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 the competency
9. Recording of 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 5
1. Training Resources are adequate 
2. Training Venue is conducive and appropriate 
3. Equipment, Supplies and Materials are

sufficient
4. Equipment, Supplies and Materials are suitable

and appropriate
5. Promptness in providing supplies and materials 
SUPPORT STAFF
1. Support staff are accommodating 
Comments/Suggestions:
1. Self-Evaluation
During the session, did I? Yes No

1. Establish an atmosphere of trust? 
2. Encourage participation of the trainees? 
3. Assist the trainees when they needed 
assistance?
4. Consider the feedback of trainees? 
5. Remain aware of non-verbal communication? 
6. Praise effort? 
7. Summarize key points? 
8. Vary activities and tasks to aid attainment of 
competency?
9. Provide opportunities for practice? 
10. Achieve the learning objectives 
SUPERVISED INDUSTRY TRAINING OR ON THE
JOB TRAINING EVALUATION FORM
Dear Trainees:
The following questionnaire is designed to evaluate the effectiveness of the
Supervised Industry Training (SIT) or On the Job Training (OJT) you had with the
Industry Partners of Bicol State College of Applied Sciences and
Technology. 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 Bicol State College of Applied
Sciences and Technology to maximize the benefits of the said Program. Thank
you for your cooperation.
Legend:
5 - Outstanding
4 - Very Good/ Very Satisfactory
3 - Good/ Adequate
2 - Fair/ Satisfactory
1 – Poor/Unsatisfactory
Trainee # 1
Item Questions Ratings
No.
INSTITUTIONAL EVALUATION 1 2 3 4 5 NA
Has Bicol State College of
Applied Sciences and
1
Technology conducted an
orientation about the SIT/OJT 
program, the requirements and
preparations needed and
expectations?
2
Technology provided necessary
assistance such as referrals or 
recommendations in finding the
company for your OJT?
3
Technology showed
coordination with the Industry 
partner in the design and
supervision of your SIT/OJT?
Has your in-school training
4
adequate to undertake 
Industry?
Has Bicol State College of 
5 Technology monitored your
progress in the Industry?
Has the supervision been
effective in achieving your OJT
6
objectives and providing

feedbacks when necessary?
Did Bicol State College of
7
Technology conduct 
assessment of your SIT/OJT
program upon completion?
Where you provided with the
results of the Industry and
8
Bicol State College of Applied 
Sciences and Technology
Average Ratings
Item Questions Average
No.
INSTITUTIONAL EVALUATION
Has Bicol State College of Applied Sciences and 5
Technology conducted an orientation about the SIT/OJT
1
program, the requirements and preparations needed and
expectations?
Technology provided necessary assistance such as
2
referrals or recommendations in finding the company for
your OJT?
Technology showed coordination with the Industry
3
partner in the design and supervision of your SIT/OJT?
Has your in-school training adequate to undertake 5
Industry?
4
Technology monitored your progress in the Industry?
5
Has the supervision been effective in achieving your OJT 4
objectives and providing feedbacks when necessary?
6
Did Bicol State College of Applied Sciences and 5
Technology conduct assessment of your SIT/OJT
7
program upon completion?
Where you provided with the results of the Industry and 5
8
Outstanding
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
Recommendation:
Trainee # 1
Ite
m Question Ratings
No.
INDUSTRY PARTNER 1 2 3 4 5 NA
Was the Industry partner
1 appropriate for your type of training 
required and/or desired?
Has the industry partner designed
2 the training to meet your objectives 
and expectations?
Has the industry partner showed
coordination with Bicol State
3 College of Applied Sciences and 
Technology in the design and
supervision of the SIT/OJT?
Has the Industry Partner and its
4 staff welcomed you and treated you 
with respect and understanding?
Has the industry partner facilitated
the training, including the provision
5 of the necessary resources such as 
facilities and equipment needed to
achieve your OJT objectives?
Has the Industry Partner assigned a
6 supervisor to oversee your work or 
training?
Was the supervisor effective in
7 supervising you through regular 
meetings, consultations and advise?
Has the training provided you with
the necessary technical and
8
administrative exposure of real

world problems and practices?
Has the training program allowed
you to develop self-confidence, self-
9
motivation and positive attitude

towards work?
Has the experience improved your
10 personal skills and human 
relations?
11 Are you satisfied with your training
in the Industry?

Signature:
Qualification:
Printed Name:
BREAD AND PASTRY PRODUCTION NCII
Host Industry Partner: Baker’s Plaza Supervisor:

JONALIZA RONDA
Period of Training: April 11, 2016 to August 16, 2016

Trainer:
MERIAM B. ARTIAGA
Average Ratings
Item
Question Average
No.
INDUSTRY PARTNER
Was the Industry partner appropriate for your type of training
1
required and/or desired? 5
Has the industry partner designed the training to meet your
2 objectives and expectations? 5
Has the industry partner showed coordination with Bicol State
3 College of Applied Sciences and Technology in the design
and supervision of the SIT/OJT? 4
Has the Industry Partner and its staff welcomed you and
4 treated you with respect and understanding? 5
Has the industry partner facilitated the training, including the
5 provision of the necessary resources such as facilities and
equipment needed to achieve your OJT objectives? 4
Has the Industry Partner assigned a supervisor to oversee your
6 work or training? 5
Was the supervisor effective in supervising you through regular
7 meetings, consultations and advise? 5
Has the training provided you with the necessary technical and
8 administrative exposure of real world problems and practices? 5
Has the training program allowed you to develop self-
9 confidence, self-motivation and positive attitude towards work? 5
Has the experience improved your personal skills and human
10 relations? 5
11 Are you satisfied with your training in the Industry? 4
Outstanding
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
Recommendation:
Maintain
Training
Facilities
HOUSEKEEPING SCHEDULE
BREAD AND PASTRY College of Trades and
Qualification Station/Bldg
PRODUCTION NC II Technology
Area/Section PRACTICAL Work Area
In-Charge Manny Huertas
Schedule for the 2nd Semester, 2015

Responsible
ACTIVITIES Daily Every Weekly Every Monthly Remarks
Person other 15th
Day Day
1. Clean and check oven ; Jayson Cabrito X
remove spill batter
mixture, oil , dust ; dry
and properly secured.
2. Clean and check electric Jayson Cabrito X
mixer and blender. Wipe
all excess ingredients.
Secure and check wires.
3. Clean all tolls before and
after the activity.
3. Clean and arrange working John Carlo X

tables according to floor Rivero
plan/lay-out; check
stability
4. Clean and check floor, Maria X
walls, windows, ceilings Pontanares
• graffiti/dust/rust
• cobwebs and
outdated/unnecessary
objects/items
• obstructions
• any used
materials/scraps
(slugs, stubs) spilled
liquid
• open cracks (floor)
5. Clean and check work shop Jonel X
ventilation and Mamansag
illumination by dusting
lamps/bulbs, replacing
non-functional lamps and
keeping exhaust clean
6. Clean and check Jonel X
unnecessary markings, Mamansag
dust; cables and plugs are
in order; well-arranged; all
items functional
7. Clean, check and maintain Jonel X
Tool Room Mamansag
• Free of dust, not damp
• Tools in
appropriate
positions/locations
• With visible
labels/signage
• Logbook and forms
are complete, in order
and updated
• Lights, ventilation – OK
8. Clean and check Rest Room Jonel X
Mamansag
• 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 water-
clogged areas
• No offensive odor
• Lights /Ventilation –
OK
9. Clean and check wash Stephanie X
area: Susal
• Walls/Floors- –free
from oils, molds,
broken tiles, gums,
stains or graffiti
• Drainage system is
functional
• Water system
functional; no dripping
faucets or leaking pipes
• Free from unnecessary
objects (mops, rags)
10. Clean and maintain work Joy Maristaza X
shop surroundings by
sweeping/ removing fallen
leaves, branches, debris
and other refuse,
impounded water, clearing
pathways of obstructions
11. Disposal of waste Jonel

Mamansag
materials
(Follow waste segregation
system)
EQUIPMENT MAINTENANCE SCHEDULE

EQUIPMENT TYPE Oven
EQUIPMENT CODE LG1001 Gas Range

LOCATION Practical Work Area
Schedule for the Month of November 2015
MANPOWER Daily Every Weekly Every Monthly Remarks
ACTIVITIES Other 15th
Day Day
1. Check racks, hose, Remy Labay X Activity is

regulator connections done before
and gas tank and after
using the
 Clean and kept dry equipment
 Parts are well-
secured/attached
 Properly labeled
2. Check spills: Remy Labay X Activity is
done before
 Clean and kept dry and after
 Parts are well- using the
secured/ attached equipment
 Inspect for damages
and replace parts if
necessary
3. Check adjustment Jayson X Activity is

control knobs for done before
temperature and Cabrito and after
regulator using the
equipment
4. Check gas burners for Jayson X Activity is

clogs done before
Cabrito and after
using the
equipment
6. Perform pre- heating for Remy Labay X Activity is

10 minutes and done before
observe for abnormal and after
operation; if repair is using the
necessary , send to equipment
technician
WORKSHOP INSPECTION CHECKLIST
Qualification BREAD AND PASTRY NCII

Area/Section Practical Work Area In-Charge Denver Basmayor
YES NO INSPECTION ITEMS
/ 1. Is the oven free from all spill batter mixture, dust and oil; dry and properly laid-out/
secured?
/ 2. Are the tools clean before and after the activity?
/ 3. Are the working table clean and arrange according to floor plan/lay-out? Stable?
/ 4. Are floor, walls, and windows, ceilings clean, neat, without obstructions or
unnecessary odor? All things and lock functional? With exit plans?
/ 5. Is the work shop well-ventilation and with enough illumination?
/ 6. Are the oven accessories free from dust; hose and regulators and gas tank are in order;
well arranged ; all functional.
/ 7. Is the Tool Room free of dust, with legible and visible label/sign, logbook and form
complete, in order and updated? Tools with safety guard and in appropriate
position/location?
/ 8. Is the wash area clean, sanitized free from unnecessary objects such as mop, rags? Are
all water, drainage and electrical system functional?
/ 9. Is the rest room well cleaned, dry and sanitized, no unacceptable odor and free from
unnecessary objects such as mops,rags,outdatedsignage,dangling objects? Are the urinals,
bowls, washbasins walls and partitions free from stains, dirt, oils, graffiti and unnecessary
objects? Is it equipped with adequate dipper and pails and properly located after use? Are all
water, drainage and electrical system functional?
10. Is the work shop surroundings clean and cleared of obstructions, no impounded waste and
/ with adequate lights?
1. Are there available receptacles for waste? Are the waste materials properly segregated
/ and disposed?
Remarks:
Well inspect
Inspected by: Date:
Meriam B. Artiaga November 03, 2015
EQUIPMENT MAINTENANCE INSPECTION CHECKLIST

Equipment Type : Gas Range
Property Code/Number : LG1001
Location : PRACTICAL WORK AREA
YES NO INSPECTION ITEMS
/ 1. Are the OVEN accessories, hose regulator clean and
dry? Properly labeled?
/ 2. Are the racks and tray oven free from damages? Not spills?
/ 3. Is regulator working properly?
/ 4. Are the gas burner free from clogs?
/ 6. Is the oven functional and working properly?
Remarks:
Defective Regulator valve
Clogged burners
Inspected by: MERIAM B. ARTIAGA Date: November 3, 2015
WASTE SEGREGATION LIST

Qualification BREAD AND PASTRY PRODUCTION NC II
Area/Section Practical Work area
In-Charge NEKKA BELGICA
WASTE SEGREGATION METHOD
GENERAL/ACCUMULATED WASTES Recycle Compose Dispose
1. Used plastic x
2. Used cans x
3. Fruit and vegetable peelings x
4. Used paper linings x
5. Left-over food x
6. Used plastic bottles X

7.Used plastic containers X
EQUIPMENT RECORD WITH CODE AND DRAWING

No. Location Eqpt. # Qty Title Description PO Drawing Ref.
No.
1 Practical LG 1001 1 Gas La PHS 02 1020E
Work Range Germania 1001
Area Gas Range
Serial No:
12345
TAG-OUT BILL
LOG DATE TYPE DESCRIPTION
SERIAL ISSUED (Danger/ (System DATE
Caution) Components, Test COMPLETED
reference, ect.)
01 Nov. 3, DANGER Regulator - Nov. 28,
2015 defective valve 2015
(Gas Leak)
03 Nov. 3, DANGER Gas Range Burner Nov. 28,
2015 (Defective 2015
- Clogged burners
Burners )
Prepared by: Approved:
MERIAM B. ARTIAGA TINKY BOBIS

Trainer Manager
BREAKDOWN / REPAIR REPORT
Property ID Number LG 1001
Property Name Gas Range
Location Practical Work Area
Findings Recommendations
Defective regulator valve Replacement of defective regulator
valve
Clogged Burners Replacement of Oven Burners
Inspected by: Laarni Hernandez Reported to: Yza Lazarte
Date: November 3, 2015 Date: November 3, 2015
Assigned to: Technician Received Assignment: Supply
Officer
Subsequent action taken: Recommendations:

Replacement of Regulator Valve, and
For maintenance purposes
oven burners
By: Technician Reported to: Meriam B. Artiaga
Date: November 28, 2015 Date: November 28, 2015
INSPECTION REPORT
Area/ section Practical Work Area
In-charge Meriam B. Artiaga
Facility Type Incident Action Taken Progress/

Remarks
Oven Regulator- Gas Replacement of In good condition
Leak defective
regulator valve
Oven Oven Burners- Replacement of In good condition
Defective/ Oven Burners
Clogged
Reported by: Meriam B. Date:
Artiaga November 30,
2015
WORK REQUEST
UNIT Description: Gas Range Oven
No. LG-
01
Observation: Defective REGULATOR Date Reported: November 3, 20154
VALVE
Reported by: Laarni Hernandez
Clogged OVEN
BURNERS
Activity: Replacing of Regulator Date Reported: November 28, 2015
Valve
Signature:
Replacing of Oven Burners
Spare parts used: New REGULATOR VALVE, OVEN BURNERS
SALVAGE REPORT
AREA/ SECTION Practical Work Area
IN-CHARGE Meriam B. Artiaga
FACILITY TYPE PART ID RECOMMENDATION
Oven Regulator Valve For disposal or regulator valve
Oven Oven Burners For disposal of Oven Burners
Reported by: Date:
MERIAM B. ARTIAGA November 28, 2015

Signature over printed name
Equipment Purchase Request
Department : College of Trades and Technology Date: 11/08/2015
Name : MERIAM B. ARTIAGA Approved

Budget:
Position : Food Technology Lab. In-Charge Php
6,000.00 Purpose Request: for replacement of oven accessories
Description Qty. Proposed Budget Amount
Regulator Valve 1 Php 2,000.00 Php 2,000.00
Oven Burners 1 Php 4,000.00 Php 4,000.00
Total Php 6,000.00
Requested by:
Meriam B. Artiaga
Approved by:
ISIDRO BOLA
Dean, CTT
OPERATIONAL PROCEDURE
Equipment Type Gas Range (Oven)
Equipment Code GAS RANGE (Baking Equipment)
Location Practical Work Area/ FT Laboratory
Operation Procedure:
1. Check all accessories if properly installed.
2. Check the hose from the Gas Range if properly connected to the gas
tank
3. Check the trays and the racks of the oven for spills for cake batter.
4. Turn on the regulator
5. Slowly open the oven door
6. Hold a lighted match or igniter safety near the burner tube of the oven
7. At the same time push and turn on the oven knob in a counter
clockwise direction towards the desired oven temperature
8. Should the initial lighting fail, turn to its “OFF” position immediately
and allow the accumulated gas to be dispersed before re-ignition.
9. Check if the oven is properly heated, and temperature is well
distributed by placing a thermometer inside the oven
10. Always close the oven door gently and with care. Letting the door
to slam may affect the rise of the cake being baked.
Performance Criteria Checklist
Operation/Task/Job Sheet
Self Check Answer Key
Self Check
Information Sheet
Learning Experiences
Learning Outcome Summary
Module
Module Content
Content
List of Competencies
Module Content
Module Content
Module Content
Front Page
In our efforts to standardize CBLM, the
above parts are recommended for use
in Competency Based Training (CBT) in
Technical Education and Skills
Development Authority (TESDA)
Technology Institutions. The next
sections will show you the components
and features of each part.

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Plan

Name of the Trainee: Dyanara Azana Date : April 11, 2016

Language, literacy Average grade in: Average grade in:

Cultural and Ethnicity/culture:

Education & Highest Educational Attainment:

Physical ability 1. Disabilities(if any)

Previous Bread and Pastry Production Certificates

Number of years as a competency trainee

Training Level National Certificates acquired and NC level

Other courses related to Bread and Pastry

Learning styles a. Visual - The visual learner takes mental

INSTRUCTIONS: This Self-Check Instrument will give the trainer

INSTRUCTIONS: This Self-Check Instrument will give the trainer

INSTRUCTIONS: This Self-Check Instrument will give the trainer

Form 1.2: Evidence of Current Competencies acquired related to

Evidences/Proof of Current Competencies

Form 1.2: Evidence of Current Competencies acquired related to

2. Observe Form 137 Submitted original form

4. Perform Form 137 Submitted original form

5. Provide effective Form 137 Submitted original form

Evidences/Proof of Current Competencies

Form 1.2: Evidence of Current Competencies acquired related to

2. Prepare and Form 137 Submitted original form

Form 1.3 Summary of Current Competencies Versus Required

Form 1.3 Summary of Current Competencies Versus Required

Form 1.3 Summary of Current Competencies Versus Required

L.O.4. Present cakes L.O.4. Present cakes

L.O.5. Store cakes L.O.5. Store cakes

4. PREPARE AND DISPLAY PETITS FOURS

BICOL STATE COLLEGE OF APPLIED SCIENCES AND TECHNOLOGY

Training Needs Module Title/Module of

SESSION PLAN AT SEPARATE SHEET

Qualification Title: Bread and Pastry Production NCII

Unit of Competency: Prepare and Produce Pastry Products

Module Title: Preparing and Producing Pastry Products

Welcome to the Module Preparing and Producing Pastry Products.

The unit of competency “Prepare and Produce Pastry Products”

You are required to do a series of learning activities in order to

Recognition of Prior Learning (RPL)

 Been working for some time

After completing this module ask your trainer to assess your

Program/Course : Bread and Pastry Production NCII

Basic knowledge in preparing and producing pastry products is

1. PREPARE PASTRY PRODUCT

1.1. Required ingredients are selected, measured and weighed according to

1.2. A variety of pastry products are prepared according to standard mixing

1.3. Appropriate equipment are used according to required pastry products

1.5. Required oven temperature are selected to bake goods in accordance

2. DECORATE AND PRESENT PASTRY PRODUCTS

2.3 Pastry products are finished according to desired product

2.4 Baked pastry products are presented according to established

3. STORE PASTRY PRODUCT

3.1 Pastry products are stored according to established standards and

BREAD AND PASTRY PRODUCTION

No. Unit of Competency Module Title Code

Preparing and presenting

Preparing and displaying

UNIT OF COMPETENCY : Prepare and produce pastry products

MODULE TITLE : Preparing and producing pastry