CBC - Buko Pie Making

Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 1
PROGRAM REGISTRATION Issued by Date
Certification 08 March 2017
Office
TESDA-OP CO-01-F11
(Rev.No.00-03/08/17)
COMPETENCY-BASED CURRICULUM
A. Course Design
Course Title: BUKO PIE MAKING (LEADING TO PASTRY AND BAKERY) NC II

Nominal Duration: 40 HOURS
Qualification Level: NC II
Course Description: This course is designed to enhance the
knowledge, skills and attitudes of a trainee/student in accordance with industry standards. It
covers the basic, common and core competencies
Trainee Entry
Requirements:
Trainees or students should possess the following requirements:
1. Able to communicate both oral and written

2. At least 16 years of age
3. Of good moral character
4. Physically fit and mentally healthy as certified by a Public Health Officer
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 2
PROGRAM REGISTRATION Issued by Date
Certification 08 March 2017
Office
TABLE OF CONTENTS
Page
A. COURSE DESIGN.....................................................................................................
B. MODULES OF INSTRUCTION...........................................................................9-108
 BASIC COMPETENCIES MODULES......................................................................
o Insert module titles here.............................................................................
 COMMON COMPETENCIES MODULES.............................................................

 CORE COMPETENCIES MODULES.....................................................................

HOW TO USE THE COMPETENCY-BASED CURRICULUM (CBC)
Welcome to the CBC on Buko Pie Making (Leading to Pastry & Bakery), a qualification
under the ________________sector.
This essential training document was prepared by the Curriculum and Training Aids
Development Division (CTADD) to provide complete guidance in the conduct of TVET programs in
the forecited qualification. This may serve as a basis for the groundwork and actual implementation
of a training program as well as a reference for program registration under the UTPRAS. It also
contains the minimum specifications for a training program which TVIs must adhere to prior to
integrating additional contents.
Sourced from the stipulations in and analysis of the promulgated Training Regulation of the
qualification, and the Competency Standards of the Basic Competencies integrated with 21 st Century
Skills, this CBC sets out the specifications for a course or subject (module) which describe all the
training experiences that a trainee or learner undergoes which leads to an appropriate certification. It
generally includes the following components, namely:
COMPONENT DESCRIPTION
Learning Outcomes Clear statements of what a learner can be expected to know, understand
(LOs) and/or do as a result of a learning experience. (IRR of RA No. 10968)
Specific knowledge, skills and attitude that are to be addressed within a

Contents
learning outcome.
These are the conditions under which the learning and assessment will
take place. This can include a list of tools and equipment, access to
Conditions learning resources and equipment manuals, and type of facility. This
should specify the scope or range of the equipment and facilities to be
assessed.
Instructional strategies to be utilized to facilitate the transfer of
Methodologies knowledge to the learners allowing them to perform the given tasks or
work activities according to defined standards.
Techniques used in gathering different types of evidence to evaluate a

Assessment Methods
candidate for a particular qualification.
In addition, the nominal duration of the program indicates the contact hours between the
learner and the trainer, regardless of the modality, either face-to face or online synchronous
activities. The Supervised Industry Learning (SIL), or training under a workplace environment, is
also included.
The TVIs are required to conduct an assessment per module based on the assessment criteria
specified in the CBC. Learners have to complete all the requirements (in a form of formative
assessments or performance tasks, among others) of a competency prior to the issuance of a
Certificate of Achievement. This essential document allows a learner to proceed to the remaining
modules of the succeeding competency/ies. Concurrently, a summative institutional assessment must
CBC- Buko Pie Makin (Leading To Pastry & Bakery) -1-

be administered to learners for them to proceed in taking up the corresponding National Competency
Assessment.
With the rise of dynamic and emerging technologies brought about by area-based/demand-based
requirements in the regional and provincial levels, the users of this CBC may constantly review and
update this depending on the needs of their industry counterparts to ensure the delivery of quality
TVET programs.

COURSE DESIGN
COURSE TITLE : Buko Pie Making (leading to Pastry & Bakery)
TRAINING DURATION : 4 hours Basic Competencies

4 hours Common Competencies
32 hours Core Competencies
40 hours
COURSE DESCRIPTION :
[encode Course Description here]

.
TRAINEE ENTRY REQUIREMENTS:
Trainees or students wishing to gain entry into this program must possess the following
requirements:
➢ Able to read and write;

➢ Able to communicate both orally and in writing;
➢ Basic mathematical skills; and
➢ Registered Coconut Farmer

COURSE STRUCTURE:
BASIC COMPETENCIES
(4 hours)
Units of Nominal
Module Title Learning Outcomes
Competency Duration
1. Participate in Participating in Obtain and convey workplace 2 hr
workplace workplace information.
communication communication
2. Practice 2.1 Practicing 2.1.1 Follow workplace health, 2 hr
occupational occupational safety and security
health and safety health and safety procedures
procedures procedures 2.1.2 Evaluate hazards and risks
2.1.3 Control hazards and risks
2.1.4 Maintain OHS awareness
2.1.5 Perform basic first-aid
procedures
2.1.6 Perform basic fire-fighting
procedures
COMMON COMPETENCIES
(4 hours)
Units of Nominal
Competency Duration
1. Perform 1.1 Performing 1.1.1 Follow workplace 1 hr
Workplace and Workplace and procedures for health,
Safety Practice Safety Practice safety and security
practices
1.1.2 Deal with emergency situations
1.1.3 Maintain safe personal
presentation standards
2. Provide 2.1 Providing 2.1.1 Greet customer 1 hr

Effective Effective 2.1.2 Identify customer needs
Customer Customer 2.1.3 Deliver service to customer
Service Service 2.1.4 Handle queries through
telephone, fax machine, internet
and email
2.1.5 Handle complaints, evaluation
and recommendations
3. Observe personal 3.1 Observing 3.1.1 Observing grooming, hygiene and 1 hr

and workplace personal and personal presentation standards
hygiene practices workplace 3.1.2 Follow hygiene procedures
hygiene 3.1.3 dentify and avoid hygiene risks
practices
4. Develop and 4.1 Developing and 4.1.1 Seek information on the 1 hr
update industry updating industry

Units of Nominal
Competency Duration
knowledge industry 4.1.2 Update industry knowledge
knowledge
CORE COMPETENCIES
(32 hours)
Units of Nominal
Competency Duration
1. Scale and 1.1. Scaling and 1.1.1. Select, scale and 8 hours
measure measure measure commodities
commodities for commodities for
pastry and pastry and bakery
bakery products products
2. Prepare, tray up 2.1. Preparing, tray up 2.1.1. Prepare trays and 16 hours
and handle and handle baking moulds
baking of Buko of buko Pie 2.1.2. Tray up buko pie crust
Pie and other mixes for
baking
2.1.3. Bake and finish Buko
Pie
2.1.4. Prepare trays and
moulds
3. Prepare creams, 3.1. Preparing creams, 3.1.1. Prepare creams and 8 hours
sauces, glazes sauces, glazes and fillings
and fillings fillings 3.1.2. Use glazes and fillings
in buko pie
3.1.3. Store glazes and
fillings
3.1.4. productsfillings
RESOURCES
Recommended list of tools, equipment and materials for the training of 25 trainees for [type
qualification here]
Up-to-date tools, materials, and equipment of equivalent functions can be used as alternatives. This
also applies in consideration of community practices and their availability in the local market.
TOOLS EQUIPMENT MATERIALS

25 9-INCH GLASS PIE 5 units Oven all-purpose flour
pcs DISH
25 PASTRY CUTTER, cold unsalted butter or
pcs AKA DOUGH vegetable shortening
BLENDER (cut into cubes)
25 Rolling pin Salt
pcs
25 Pastry wheel cold water
pcs

TOOLS EQUIPMENT MATERIALS
25 Pastry brush coconut juice
pcs
5 pcs Digital food scale Sugar
25 Storage and evaporated milk
pcs transport container
25 Pie server cornstarch
pcs
25 Pastry Mat vanilla extract
pcs
25 Paring knife young coconut meat
pcs
25 Mixing bowl Salt
pcs
25 Measuring cups egg (for eggwash)
sets
25 Measuring cups
sets
LEARNING RESOURCE AREA
TOOLS and EQUIPMENT

QTY UNIT DESCRIPTION/SPECIFICATION
1 Unit Printer with scanner
3 unit Laptop
1 unit TV
1 Unit Projector
TRAINING FACILITIES
Based on a class intake of 25 learners/trainees
Space Requirement Size in Area in Sq. Total Area in Sq.

Meters Meters Meters
Workshop Area 20x20 40 40

Total workshop area: 40 sq. m.
COURSE DELIVERY
 Group discussion
 Lecture
 Demonstration
ASSESSMENT METHODS:
 Observation and practical demonstration with oral questioning

 Written test
QUALIFICATION OF INSTRUCTORS/TRAINERS:

Should at least an NC II Holder of Bread and pastry with a Certificate of Training in Buko Pie
making and an industry worker for more than 2 years.

MODULES OF
INSTRUCTION
BASIC
COMPETENCIES
UNIT OF COMPETENCY : Participate in Workplace communication
MODULE TITLE : Participating in Workplace communication
MODULE DESCRIPTOR : This unit covers the knowledge, skills and atti-tudes required to
gather, interpret and convey in-formation in response to
workplace requirements
NOMINAL DURATION : 2 hours
SUMMARY OF LEARNING OUTCOMES:

s
Upon completion of this module the students/ trainees will be able to:
LO1. Obtain and convey workplace communication

LO2. Perform duties following workplace instructions
LO3. Complete relevant work-related documents
Details of Learning Outcomes:
 LO1. Obtain and convey workplace information
Assessment Contents Conditions Methodologies Assessment

Criteria Methods
Specific and Modes and Computer/ Group discussion Oral evaluation
relevant media of Laptop
information is communication
accessed from Written
Paper and Lecture examination
appropriate
sources Pencil/Ballpen Observation
Effective Strategies on
questioning, how to give Demonstration
active listening and receive References
and speaking information (Module/books/
skills are used internet)
to gather and
convey
information Multimedia
Appropriate Choosing
medium is appropriate
used to forms of
transfer communication
information
and ideas
Appropriate Workplace
nonverbal behaviors and
communicatio attitudes and
n is used the effect on
communication
Appropriate Lines of
lines of communication
CBC-Buko Pie Making (Leading to Bread and Pastry) NC II - 10 -

communicatio in the workplace
n with
supervisors
and colleagues
are identified
and followed
Defined Information
workplace storage
procedures for
the location
and storage of
information
are used
Personal
interaction is
carried out
clearly and
concisely
 LO2. Perform duties following workplace instructions

Criteria Methods
Written notices Strategies to Computer/ Laptop Group discussion Oral
and understand evaluation
instructions are written
read and instructions
interpreted in
accordance Interpreting
and Paper and Pencil
with Lecture
organizational implementin Written
guidelines g examination
Routine written instructions
instruction are following a
meeting References (books Observation
followed based Demonstration
/internet)
on established
Seeking
procedures
clarification
Feedback is Multimedia
given to Giving
workplace feedback
supervisor- on
based instructio
instructions/ ns and
information task to
received superviso
r
Conditions of
employment
and rights
and
responsibi
lities


 Details of Learning Outcomes:
 LO3. Complete relevant work- related documents

Criteria Methods
Range of forms Workplace documents Computer/ Group discussion Oral evaluation
relating to and forms Laptop Lecture
conditions of Written
employment Paper and Demonstration examination
are Pencil Observation
Business letters
completed
References
accurately and
(books
legibly
Workplace Writing and filling out /internet)
data is workplace documents Multimedia
recorded on and
standard forms
workplace
forms and
documents
Errors in
recording
information on
forms/
documents are
identified and
acted upon
Workplace
interactions are
conducted in a
courteous
manner where
necessary, and
clarifications
about routine
workplace
procedures and
matters
concerning
conditions of
employment
are sought and
asked from
appropriate
sources
Meetings
outcomes
interpreted and
implemented

Unit of Competency: PRACTICE OCCUPATIONAL SAFETY AND HEALTH POLICIES
AND PROCEDURES

Modules Title: PRACTICING OCCUPATIONAL SAFETY AND HEALTH POLICIES
AND PROCEDURES
Module Descriptor: This unit covers the knowledge, skills and attitudes required to identify OSH
compliance requirements, prepare OSH requirements for compliance,
perform tasks in accordance with relevant OSH policies and procedures.
Nominal Duration: 1 hour
Summary of Learning Outcomes:
LO1. Identify OSH compliance requirements
LO2. Prepare OSH requirements for compliance
LO3. Perform tasks in accordance with relevant OSH policies and procedures

Criteria Methods
Relevant OSH Occupational safety The following • Lecture • Written
requirements, and health risks and resources • Group Exam
regulations, hazards should be Discussion • Demonstratio
policies and • OSH work provided: n
procedures are standards • Observation
identified in • Government Facilities, • Interviews /
accordance with approved materials tools • Questionin
workplace Occupational and equipment g
policies and Safety and necessary for the
procedures Health Policies activity .
OSH activity and regulations
non-conformities • Terms related to
are conveyed to occupational
appropriate safety and
personnel health
• Workplace
process and
procedures
• Standard
emergency plan
and procedures
OSH preventive
and control
requirements are
identified in

accordance with
OSH work
policies and
procedures

Criteria Methods
OSH work • OSH work OSH work • Lecture • Written
activity material, instructions on instructions • Group Exam
tools and PPE safe. on PPE Safe Discussion • Demonstratio
equipment • handling handling n
requirements are procedures of procedures of • Observation
identified in tools, tools, • Interviews /
accordance with equipment and equipment • Questionin
workplace materials and materials g
policies and • Standard Standard
procedures emergency plan emergency plan
Required OSH and procedures and procedures
materials, tools • Different OSH Different OSH
and equipment control control measures
are acquired in measures Standard
accordance with • Standard accident and
workplace accident and illness reporting
policies and illness reporting procedures
procedures procedures
Required OSH
materials, tools
and equipment
are arranged/
placed in
accordance with
OSH work
standards


Criteria Methods
Relevant OSH • OSH Preventive The following • Lecture • Written
work procedures Control resources • Group Exam
are identified in Measures should be Discussion • Demonstratio
accordance with • Principles of 5S provided: n
workplace • Environmental • Observation
policies and requirements Facilities, • Interviews /
procedures relative to materials • Questionin
Work Activities industrial tools and g
are executed in wastes disposal equipment
accordance with • OSH necessary for
OSH work requirements the activity
standard relative to safe
handling and
disposal of
materials
• Personal
hygiene
practices
Non-compliance
work
activities are
reported to
appropriate
personnel

MODULES OF INSTRUCTION
COMMON COMPETENCIES
UNIT OF COMPETENCY : Observe personal and workplace hygiene practices
MODULE TITLE : Observing personal and workplace hygiene practices
MODULE DESCRIPTOR : This unit covers the knowledge, skills and attitudes required to
observe workplace hygiene procedures and maintaining of
personal presentation and grooming standard.
NOMINAL DURATION : 1 hour
LO1. Observe grooming, hygiene and personal presentation standards
LO2. Follow hygiene procedures
LO3. Identify and avoid hygiene risks
 LO1. Observe grooming, hygiene and personal presentation standards

Criteria Methods
Grooming, Safe and Computer/ Group discussion Oral evaluation
hygiene and hygienic Laptop
personal handling of food
presentation and beverage Written
practices
maintained at Regular hand Pencil/Ballpen
high standards washing Observation
in line with Demonstration
industry norms References
Correct food
and enterprise (Module/books/
storage
procedures internet)
Appropriate
and clean Multimedia
clothing
Avoidance of
cross-
contamination
Appropriate
handling and
disposal of
garbage
Cleaning and
CBC-BUKO PIE MAKING (LEADING TO PASTRY AND BAKERY ) NC II - 18 -
sanitizing
procedures
Personal
hygiene
Adequate level
of personal
cleanliness
observed
throughout the
work
Effects of poor
personal
hygiene
understood
and
avoided in all
practices
 LO2. Follow hygiene procedures

Criteria Methods
Workplace Computer/ Laptop Group discussion Oral
hygiene evaluation
procedures
followed in line
with enterprise
procedures and Paper and Pencil
legal Lecture
requirements Written
Eating, examination
drinking,
smoking, References (books
spitting, Demonstration Observation
/internet)
scratching or
other such
practices
Multimedia
avoided while
on the job
Hygiene
standards of
workplace
maintained in
line
with enterprise
procedures
LO3. Identify and avoid hygiene risks

Criteria Methods
Hygiene risks Bacterial and other Computer/ Group Oral
understood contamination arising Laptop discussion evaluation
and avoided from poor handling of Lecture
in line with food Paper and Written
general Pencil Demonstration examination
standards and Observation
guidelines References
Poor personal hygiene (books
Legislations practices
on hygiene /internet)
understood Multimedia
and properly
followed Poor work practices
Cleaning/
housekeeping
food handling
airborne dust
Cross-contamination
through cleaning
inappropriate cleaning
practices
Inappropriate handling
of potentially
infectious linen
Contaminated wastes
such as blood and
body secretions
Disposal of garbage
and contaminated or
potentially
contaminated wastes

UNIT OF COMPETENCY : Develop tourism industry knowledge
MODULE TITLE : Developing tourism industry knowledge
MODULE DESCRIPTOR : This unit of competency deals with the knowledge, skills required
to access, increases and update industry knowledge
NOMINAL DURATION : 1 hour
LO1. Seek information on the industry
LO2. Update industry knowledge
LO3. Develop and update local knowledge
LO4. Promote products and services to customers
 LO1. Seek information on the industry

Criteria Methods
Sources of Overview of Computer/ Group discussion Oral evaluation
information on quality Laptop
the industry assurance in
are correctly the industry Written
identified and
accessed Pencil/Ballpen
Information to different sectors Observation
assist effective of the industry Demonstration
work and the services References
performance is available in (Module/books/
obtained in each sector internet)
line with job
requirements relationship
Multimedia
between
tourism and
hospitality
relationship
between the
industry and
other industries
industry
working
conditions
career
opportunities
within the
industry
work ethic
required to work
in the industry
and industry
expectations of
staff
Specific
information on
sector of work
is accessed and
updated
Industry
information is
correctly
applied to day-
to-day
work
activities.
 LO2. Update industry knowledge

Criteria Methods
Informal and/or Discussio Computer/ Laptop Group discussion Oral
formal research ns with evaluation
is used to colleague
update s,
general managem
knowledge of ent and Paper and Pencil
the industry customers Lecture
Updated Written
knowledge is Conductin examination
shared with g internal
customers and testing to
determine References (books Observation
colleagues as Demonstration
quality /internet)
appropriate and
incorporated and
into day-today differenti
als Multimedia
working
activities
General
media
research
Developin
g and
analyzing
responses
to
questionn
aires
Reading
surveys
and
ratings
 LO3. Develop and update local knowledge

Criteria Methods
Local Reading Computer/ Laptop Group discussion Oral
knowledge is internal evaluation
developed to enterprise
assist queries material
on about
local/national products Paper and Pencil
tourism and Lecture
industry services References (books Written
Local examination
/internet)
knowledge is Familiarit
updated using y with
Demonstration
informal and/or customer Observation
Multimedia
formal research comments
including
complaint
s
Reading
and
researchin
g product
data and
informati
on
Contact with Maintain contact

local with local
communities is communities
maintained

Unit of Competency: PRACTICE OCCUPATIONAL SAFETY AND HEALTH POLICIES
AND PROCEDURES
Modules Title: PRACTICING OCCUPATIONAL SAFETY AND HEALTH POLICIES

AND PROCEDURES
Module Descriptor: This unit covers the knowledge, skills and attitudes required to identify OSH
compliance requirements, prepare OSH requirements for compliance,
perform tasks in accordance with relevant OSH policies and procedures.
Nominal Duration: 1 hour
Summary of Learning Outcomes:

Criteria Methods
Relevant OSH Occupational safety The following • Lecture • Written
requirements, and health risks and resources • Group Exam
regulations, hazards should be Discussion • Demonstratio
policies and • OSH work provided: n
procedures are standards • Observation
identified in • Government Facilities, • Interviews /
accordance with approved materials tools • Questionin
workplace Occupational and equipment g
policies and Safety and necessary for the
procedures Health Policies activity .
OSH activity and regulations
non-conformities • Terms related to
are conveyed to occupational
appropriate safety and
personnel health
• Workplace
process and
procedures
• Standard
emergency plan
and procedures
OSH preventive
and control

requirements are
identified in
accordance with
OSH work
policies and
procedures

MODULES OF
INSTRUCTION
CORE
COMPETENCIES
UNIT OF COMPETENCY : SCALE AND MEASURE COMMODITIES FOR PASTRY
AND BAKERY PRODUCTS
MODULE TITLE : Scaling and measuring commodities for pastry and bakery
products
MODULE DESCRIPTOR : This unit describes a set of elementary tasks handled by assistant
cooks at entry level in bakery and pastry sections of complex
kitchens. People credited with this unit are able to provide basic
level assistant to senior cooks in their daily jobs with assembling
commodities required for preparation.
NOMINAL DURATION : ___ hours
Upon completion of this module, the trainees/students must be able to:
LO1. Select, scale and measure commodities
Assessment Contents Conditions Methodologi Assessment

Criteria es Methods
Dry ingredients Scaling of dry The following • Lecture • Written Exam
scaled according ingredients resources • Group • Demonstration
to recipe should be Discussion • Observation
specifications provided: • Interviews /
and placed in • Questioning
appropriate Facilities,
containers materials tools
Liquid Measuring liquid and equipment
ingredients ingredients necessary for the
measured or activity .
weighed in
appropriate
containers
according to
recipe
specifications
Ingredients Combining liquid and
combined or kept dry ingredients
separate
according to
mixing
requirements
CBC- BUKO PIE MAKING (LEADING TO BREAD AND PASTRY) NC II - 27 -

UNIT OF COMPETENCY : PREPARE, TRAY UP AND HANDLE BAKING BUKO PIE
MODULE TITLE : PREPARING, TRAYING UP AND HANDLING OF BUKO
PIE
MODULE DESCRIPTOR : This unit describes the elementary tasks handled by assistant cooks
at entry level in bakery and pastry sections of complex kitchens.
People credited with this unit are able to provide basic level
assistant to senior cooks in their daily jobs with baking and
handling finished products.
LO1. Prepare trays and molds
LO2. Tray up pie and other mixes for baking
LO3. Bake and finish Buko Pie

Criteria es Methods
Trays and moulds Proper washing of trays The following • Lecture • Written Exam
washed, dried and molds resources • Group • Demonstration
and placed on should be Discussion • Observation
racks to provided: • Interviews /
established • Questioning
standards of Facilities,
hygiene materials tools
Trays greased Proper greasing of trays and equipment
and set for necessary for the
placing dough or activity .
other mixes to
establishment Baking trays
standards Cleaning materials
LO2. Tray up pie and other mixes for baking

Criteria es Methods
Bread dough Scaling of bread dough The following • Lecture • Written Exam
scaled to resources • Group • Demonstration
establishment should be Discussion • Observation
and recipe provided: • Interviews /
standards • Questioning
Dough moulded Moulding of dough
and placed Facilities,
properly in the materials tools
correct trays and equipment
Proving of dough necessary for the
timed as activity .
prescribed
Pastry mixes for Placing of mixes in Baking trays
baking placed in trays Relevant recipe
appropriate trays manuals
according to Greaseproof
instructions paper
Pan lubricant or
suitable fat
LO3. Bake and finish Buko Pie

Criteria es Methods
Correct oven Following recipe of The following • Lecture • Written Exam
temperatures Buko Pie making resources • Group • Demonstration
required for should be Discussion • Observation
specific products provided: • Interviews /
known and • Questioning
applied Facilities,
Proved dough materials tools
and other pastry and equipment
products placed necessary for the
in and activity .
removed from the
oven safely, at Tools and
the correct times equipment:
Finishing • Baking trays
procedures for • Bread tins,
various products open and closed
known and • Cake tins
practiced • Flan rings,
according to tartlet and
recipe barquette trays
instructions • Industrial
bakery ovens
• Industrial
pastry ovens
• Pastry brush
• Relevant recipe
manuals
Scales Materials:
• Bread dough
for basic white
and brown
breads and rolls
• Puff and

Danish pastry
• Greaseproof
paper
• Pan lubricant or
suitable fat

Criteria es Methods
Trays and moulds Proper Washing and The following • Lecture • Written Exam
washed, dried greasing of trays amd resources • Group • Demonstration
and placed on molds should be Discussion • Observation
racks to provided: • Interviews /
established • Questioning
standards of Facilities,
hygiene materials tools
and equipment
necessary for the
activity .
Baking trays
Relevant recipe
manuals
Greaseproof
paper
Pan lubricant or
suitable fat
Trays greased
and set for
placing dough or
other mixes to
establishment
standards
UNIT OF COMPETENCY : PREPARE CREAMS, SAUCES, GLAZES AND FILLINGS

MODULE TITLE : PREPARING CREAMS, SAUCES, GLAZES AND FILLINGS
MODULE DESCRIPTOR : This unit deals with the skills and knowledge required by pâtissiers
in hospitality establishments to prepare and produce a variety of
creams, sauces, glazes and sweet and savoury fillings for filling
varieties of pastry and bakery products.
LO1. Prepare creams and fillings
LO2. Use glazes and fillings in pastry and bakery products
LO3. Store glazes and fillings products
LO1. Prepare creams and fillings

Criteria es Methods
1.1. A variety of Glazes and filling The following • Lecture • Written Exam
glazes and fillings preparation resources • Group • Demonstration
prepared should be Discussion • Observation
according to provided: • Interviews /
standard recipes • Questioning
and desired Facilities,
product materials tools
characteristics and equipment
necessary for the
1.2. Ingredients Weighing and activity .
selected, measurement of
measured and ingredients Baking trays
weighed Cleaning materials
according
to recipe
requirements and
established
standards and
procedures
1.3. Appropriate Tools and equipment

equipment’s used
according to
required
pastry and bakery
products and
standard operating
procedures
1.4. Batter and
dough prepared in
accordance with Preparation of batter
enterprise and dough
standards
1.5. Glazes and

fillings are cooked
according Cooking of glazes and
to techniques and fillings
appropriate
conditions
1.6. Required
oven temperature
selected to bake
goods on
accordance with
the desired
characteristics,
standards
recipe
specifications and
enterprise
practices

LO1. Use glazes and fillings in buko pie making

Criteria Methods
2.1 Pastry and Decorating and The following • Lecture • Written Exam
bakery goods filling of baked resources should • Group • Demonstration
filled and buko pie be provided: Discussion • Observation
decorated, where • Demonstr • Interviews /
required and Facilities, materials atoion • Questioning
appropriate, in tools and
accordance with equipment
standard necessary for the
recipes and/or activity .
enterprise
standards and The following
techniques must be
customer
practiced:
preferences • Beating
• Blending
2.2 Pastry and • Filling
bakery goods Presentation of • Folding
finished and baked Buko Pie • Stirring
presented • Topping
according to • Whipping
established • Whisking
standards and
procedures Tools and
equipment:
• Beaters
• Bowls
• Commercial
mixers and
attachments
• Cutting
implements
• Graters
• Measures
• Range
• Piping bags and
attachments
• Scales
• Spatulas, wooden
spoons
• Various shapes
and sizes of pans
• Whisks

What is Competency-Based Curriculum (CBC)?
 A competency-based curriculum is a framework or guide for the subsequent detailed

development of competencies, associated methodologies, training and assessment
resources.
 The CBC specifies the outcomes which are consistent with the requirements of the
workplace as agreed through the industry or community consultations.
 CBC can be developed immediately when competency standards exist.
 When competency standards do not exist, curriculum developers need to clearly

define the learning outcomes to be attained. The standard of performance required
must be appropriate to industry and occupational needs through the
industry/enterprise or specified client group consultations.
These materials are available in both printed and electronic copies.
For more information please contact:

Technical Education and Skills Development Authority (TESDA)
Telephone Nos.: 893-8281, 817-4076 to 82 loc. 611, 630, 631 and 635 or visit our
website: www.tesda.gov.ph or the TESDA Regional or Provincial Office nearest you.

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Course Title: BUKO PIE MAKING (LEADING TO PASTRY AND BAKERY) NC II

1. Able to communicate both oral and written

 COMMON COMPETENCIES MODULES.............................................................

 CORE COMPETENCIES MODULES.....................................................................

Specific knowledge, skills and attitude that are to be addressed within a

Techniques used in gathering different types of evidence to evaluate a

CBC- Buko Pie Makin (Leading To Pastry & Bakery) -1-

CBC- Buko Pie Makin (Leading To Pastry & Bakery) -2-

COURSE TITLE : Buko Pie Making (leading to Pastry & Bakery)

TRAINING DURATION : 4 hours Basic Competencies

[encode Course Description here]

TRAINEE ENTRY REQUIREMENTS:

➢ Able to read and write;

CBC- Buko Pie Makin (Leading To Pastry & Bakery) -3-

2. Provide 2.1 Providing 2.1.1 Greet customer 1 hr

3. Observe personal 3.1 Observing 3.1.1 Observing grooming, hygiene and 1 hr

CBC- Buko Pie Makin (Leading To Pastry & Bakery) -4-

TOOLS EQUIPMENT MATERIALS

CBC- Buko Pie Makin (Leading To Pastry & Bakery) -5-

LEARNING RESOURCE AREA

TOOLS and EQUIPMENT

Based on a class intake of 25 learners/trainees

Space Requirement Size in Area in Sq. Total Area in Sq.

CBC- Buko Pie Makin (Leading To Pastry & Bakery) -6-

 Observation and practical demonstration with oral questioning

CBC- Buko Pie Makin (Leading To Pastry & Bakery) -7-

MODULE TITLE : Participating in Workplace communication

NOMINAL DURATION : 2 hours

SUMMARY OF LEARNING OUTCOMES:

LO1. Obtain and convey workplace communication

Details of Learning Outcomes:

 LO1. Obtain and convey workplace information

Assessment Contents Conditions Methodologies Assessment