COURSE DESIGN

COURSE TITLE : BREAD AND PASTRY PRODUCTION NC II

NOMINAL DURATION : 141 hours

QUALIFICATION LEVEL : BREAD AND PASTRY PRODUCTION NC II

COURSE DESCRIPTION :

This course designed to enhance the knowledge, skills and attitude in baking and
pastry production; to prepare and present gateaux, tortes and cakes; to prepare and serve
other types of desserts; and to prepare and display petits fours in accordance with
industry standards. It covers the basic, common and core competencies.

ENTRY REQUIREMENTS :

Trainees or students should posses the following requirements:

 Can communicate in basic English either oral and written;

 Physically and mentally fit;
 With pleasing personality;
 With good moral character; and
 Can perform basic mathematical computation

CBC Bread and Pastry Production NC II -1-

COURSE STRUCTURE:

BASIC COMPETENCIES
(18 hours)

NOMINAL
UNIT OF
MODULE TITLE LEARNING OUTCOMES DURATIO
COMPETENCY
N
1. Particip 1.1 Participat 1.1.1 Obtain and convey 4 hours
ate in ing in workplace information
workplace workplace 1.1.2 Complete relevant work
communication communication related documents
1.1.3 Participate in workplace
meeting and discussion
2. Work in 2.1 Working 2.1.1 Describe and identify 4 hours
a team in a team team role and
environment environment responsibility in a team
2.1.2 Describe work as a team
member
3. Practice 3.1 Practicing 3.1.1 Integrate personal 5 hours
career career objectives with
professionalism professionalism organizational goals.
3.1.2 Set and meet work
priorities.
3.1.3 Maintain professional
growth and development
4. Practice 4.1 Practicing 4.1.1 Evaluate hazard and 5 hours
occupational occupational risks
health and health and 4.1.2 Control hazards and
safety safety risks
4.1.3 Maintain occupational
health and safety
awareness

CBC Bread and Pastry Production NC II -2-

 COMMON COMPETENCIES
(18 hours)

NOMINAL
UNIT OF
MODULE TITLE LEARNING OUTCOMES DURATIO
COMPETENCY
N
1. Develop and 1.1 Developing 1.1.1 Identify and access key 2 hours
update and update sources of information on
industry industry the industry
knowledge knowledge 1.1.2 Access, apply and share
industry information
1.1.3 Update continuously
relevant industry
knowledge
2. Observe 2.1 Observing 2.1.1 Practice personal 4 hours
workplace workplace grooming and hygiene
hygiene hygiene 2.1.2 Practice safe and
procedures procedures hygienic handling,
storage and disposal of
food , beverage and
materials
3. Perform 3.1 Performing 3.1.1 Identify and explain the 4 hours
computer computer functions, general
operations operations features and capabilities
of both hardware and
software undertaken
3.1.2 Prepare and use
appropriate hardware
and software according to
task requirement
3.1.3 Use appropriate devices
and procedures to
transfer files/data
3.1.4 Produce accurate and
complete data according
to the requirements
3.1.5 Maintain computer
system
4. Perform 4.1 Performing 4.1.1 Practice workplace 4 hours
workplace and workplace and safety, security and
safety practices safety hygiene systems,
practices processes and operation
4.1.2 Respond appropriately to
faults, problems and
emergency situations
4.1.3 Maintain safe personal
presentation standards
5. Provide 5.1 Providing 5.1.1 Apply effective verbal and 4 hours
effective effective non-verbal
customer customer communication skills to
service service respond to customer
needs
5.1.2 Provide prompt and
quality service to
customer
CBC Bread and Pastry Production NC II -3-
 NOMINAL
UNIT OF
MODULE TITLE LEARNING OUTCOMES DURATIO
COMPETENCY
N
5.1.3 Handle queries promptly
and correctly in line with
enterprise standards
5.1.4 Handle customer
complaints, evaluation
and recommendations

CBC Bread and Pastry Production NC II -4-

 CORE COMPETENCIES
(80 hours)

NOMINAL
UNIT OF
MODULE TITLE LEARNING OUTCOMES DURATIO
COMPETENCY
N
1. Prep 1.1 Preparing 1.1.1 Prepare bakery products 25 hours
are and and producing 1.1.2 Decorate and present
produce bakery bakery bakery products
products products 1.1.3 Store bakery products
2. Prep 2.1 Preparing and 2.1.1 Prepare pastry products 25 hours
are and producing 2.1.2 Decorate and present
produce pastry pastry pastry products
products products 2.1.3 Store pastry products
3. Prep 2.1 Preparing and 3.1.1 Prepare sponge and 25 hours
are and presenting cakes
present gateaux, tortes 3.1.2 Prepare and use fillings
gateaux, tortes and cakes 3.1.3 Decorate cakes
and cakes 3.1.4 Present cakes
3.1.5 Store cakes
4. Prep 4.1 Preparing and 4.1.1 Prepare other types of 10 hours
are and serve serving other desserts
other types of types of 4.1.2 Plan, prepare and
desserts desserts conduct a dessert trolley
presentation
4.1.3 Store and package
desserts
5. Prep 5.1 Preparing and 5.1.1 Prepare iced petits fours 20 hours
are and display displaying 5.1.2 Prepare fresh petits fours
petits fours petits four 5.1.3 Prepare marzipan petits
fours
5.1.4 Prepare caramelized
petits fours
5.1.5 Display petits fours
5.1.6 Store petits fours

CBC Bread and Pastry Production NC II -5-

RESOURCES:

TOOLS EQUIPMENT MATERIALS

 Thermometer  Trolley  Hand- outs
 Small Hand Tools  Heavy Duty  Packaging Materials
 Set of Knives Equipment  Calculator
 Set of Decorative  Pans and Pots  CD”s
Tools/Cutters  Measuring Devices  VHS
 Spatula  Bake ware  Decors
 Parchment Paper  China ware  Cutter
 Piping Bag  Temperature  Pencil
 Pastry Brush Controlled Cabinet  Paper
 Serrated Knife  Refrigerator s  Scissors
 Grater  Chillers  Folder
 Set of Cutting Tools  Freezers  Masking Tape
 Rolling Pin  Personal Protective  Pentel Pen
 Moulds Equipment  Fastener
 Piping Tube  Display  Puncher
 Pastry bag Cabinet/Stands  Envelop
 Measuring cup, solid  Turn table  Cake flour
 Measuring cup, liquid  Storage Area  Bread flour
 Measuring spoon  Flat Forms  All-purpose flour
 Cake turn table  Gas range  Sugar
 Decorating tips  Commercial mixers with  Yeast
 Rolling pins complete attachments  Butter
 Pie pans sizes 6,8,10  Mechanical dough roller  Margarine
 Sheet pans  Decker oven  Butter (French bread)
 Pie cutter  Compressor  Cooking oil
 Rubber scrapper  Dough cutter  Lard
 Palette knife  All-purpose cream
 Cake stand with tier  Whipping cream
 Cake pillars  Confectioner sugar
 Sauce pan  Knox gelatin
 Ladles  Flake almonds
 Chopping board, color  Chocolate chips
coded  Chocolate shredded
 Scale 2,10kgs.  Cherries with stem
 Beaters  Cherries
 Wooded spoons  Food colors
 Mixing bowl  Tropical fruits
 Wire whisk  Whole wheat, rye, multi
 Muffin pan small, grain
medium,big  Cream cheese
 Loaf pan small,  Paper cups
medium, big  Tulip paste
 Rectangular pan  Sugar lace
 Pie pan  Pineapple juice
 Round pan  Contreau
6,8,10,12,14,16  Wilton decorating
 Flour sifler magazine
 Strainer  Housekeeping Baking
 Double boiler Book
CBC Bread and Pastry Production NC II -6-
  Piping bags
 Coupler

CBC Bread and Pastry Production NC II -7-

 MODULES OF INSTRUCTION
UNIT OF COMPETENCY : PREPARE AND PRESENT GATEAUX, TORTES AND
CAKES

MODULE TITLE : PREPARING AND PRESENTING GATEAUX, TORTES AND

CAKES

MODULE DESCRIPTOR : The module covers the skills and knowledge required by
pâtissiers to produce, fill, decorate and present a range of
specialized sponges and cakes, where finish, decoration and
presentation of high order is required.

NOMINAL DURATION : 25 hours

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to:

LO1. Prepare sponge and cakes

LO2. Prepare and use fillings

LO3. Decorate cakes

LO4. Present cakes

LO5. Store cakes

Details of Learning Outcomes:

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Ingredients are Main  Personal  Lecture/  Oral
selected, ingredient Protective discussion questioning
measured and s used for equipment  Demonstrati  Written
weighed according variety of  Bake ware on/ examination
to recipe sponge  Small hand application  Direct
requirements, and cakes tools  Actual observation
enterprise  Large presentation  Demonstration
practices and equipment
customer
practices
2. Required oven Specific  Personal  Lecture/  Oral
temperature is temperatu Protective discussion questioning
selected to bake re used for equipment  Demonstrati  Written
goods in different  Bake ware on/ examination
accordance with types of  Small hand application  Direct
desired sponge tools  Actual observation
characteristics, and cakes  Large presentation  Demonstration
standard recipe equipment
specifications
and enterprise
practices
3. Sponges and Recipe  Personal  Lecture/  Oral
cakes are specificati Protective discussion questioning
prepared ons, equipment  Demonstrati  Written
according to techniques  Bake ware on/ examination
recipe and  Small hand application  Direct
specifications, conditions tools  Actual observation
techniques and and  Large presentation  Demonstration
conditions and desired equipment
desired product product
characteristics characteri
stics
4. Appropriate Required  Personal  Lecture/  Oral
equipment is equipment Protective discussion questioning
used according to and equipment  Demonstrati  Written
required pastry materials  Bake ware on/ examination
and bakery for sponge  Small hand application  Direct
products and and cakes tools  Actual observation
standard  Large presentation  Demonstration
operating equipment
procedures
5. Sponges and Cooling  Personal  Lecture/  Oral
cakes are cooled temperatu Protective discussion questioning
according to re of equipment  Demonstrati  Written
established sponge  Bake ware on/ examination
standards and and cakes  Small hand application  Direct
procedures tools  Actual observation
 Large presentation  Demonstration
equipment

LO1. PREPARE SPONGE AND CAKES

LO2. PREPARE AND USE FILLINGS
Assessment Contents Conditions Methodologi Assessment
Criteria es Methods
1. Fillings are Identificati  Personal  Lecture/  Oral
identified on of Protective discussio questioning
according to what fillings Equipment n  Written
specific cake it is appropriat  Mixing tools  Demonstr examination
appropriate e in a  Cutting tools ation/  Direct
specific  Measuring applicatio observation
cake tools n  Demonstration
 Filling  Actual
ingredient presentati
 Decorative on
ingredients
 CD’s, VHS
 Hand-outs
2. Filling is Identificati  Personal  Lecture/  Oral
prepared and on of the Protective discussio questioning
selected in required Equipment n  Written
accordance with consistenc  Mixing tools  Demonstr examination
required y and  Cutting tools ation/  Direct
consistency and appropriat  Measuring applicatio observation
appropriate e flavor of tools n  Demonstration
flavors fillings  Filling  Actual
ingredient presentati
 Decorative on
ingredients
 CD’s, VHS
 Hand-outs
3. Slice or layer Filling and  Personal  Lecture/  Oral
sponge and cakes assemblin Protective discussio questioning
are filled and g cakes Equipment n  Written
assembled according  Mixing tools  Demonstr examination
according to to the  Cutting tools ation/  Direct
standard recipe standard  Measuring applicatio observation
specifications, recipe tools n  Demonstration
enterprise specificati  Filling  Actual
practice and ons ingredient presentati
customer  Decorative on
preference ingredients
 CD’s, VHS
 Hand-outs
4. Coatings and Classificati  Personal  Lecture/  Oral
sidings are on of Protective discussio questioning
selected coatings Equipment n  Written
according to the and  Mixing tools  Demonstr examination
product sidings  Cutting tools ation/  Direct
characteristics based on  Measuring applicatio observation
and required the tools n  Demonstration
recipe required  Filling  Actual
specifications recipe ingredient presentati
specificati  Decorative on
ons and ingredients
product  CD’s, VHS
characteri
 Hand-outs
stics
LO3. DECORATE CAKES
Assessment Contents Conditions Methodologi Assessment
Criteria es Methods
1. Sponge and Identificati  Personal  Lecture/  Oral
cakes are on of Protective discussio questioning
decorated specific Equipment n  Written
suited to the decoration  Mixing tools  Demonstr examination
product and s  Cutting tools ation/  Direct
occasion and appropriat  Measuring applicatio observation
in the e for tools n  Demonstration
accordance sponge  Filling  Actual
with standard and cakes ingredient presentati
recipes and  Decorative on
enterprise ingredients
practices  CD’s, VHS
Hand-outs
2. Suitable icings Identificati  Personal  Lecture/  Oral
and on of Protective discussio questioning
decorations standard Equipment n  Written
are used recipes of  Mixing tools  Demonstr examination
according to icings and  Cutting tools ation/  Direct
standard decoration  Measuring applicatio observation
recipes s for tools n  Demonstration
and/or sponge  Filling  Actual
enterprise and cakes ingredient presentati
standards and  Decorative on
customer ingredients
preferences  CD’s, VHS
Hand-outs

LO4. PRESENT CAKES

Assessment Contents Conditions Methodologi Assessment

Criteria es Methods
1. Sponge and Selection  Personal  Lecture/  Oral
cakes are and usage Protective discussio questioning
presented on of Equipment n  Written
accordance with equipment  Mixing tools  Demonstr examination
customers’ in  Cutting tools ation/  Direct
expectations and accordanc  Measuring applicatio observation
established e with tools n  Demonstration
standards and service  Filling  Actual
procedures requireme ingredient presentati
nts  Decorative on
ingredients
 CD’s, VHS
Hand-outs
2. Equipment is Identificati  Personal  Lecture/  Oral
selected and used on of the Protective discussio questioning
in accordance product Equipment n  Written
with service freshness,  Mixing tools  Demonstr examination
requirements appearanc  Cutting tools ation/  Direct
e,  Measuring applicatio observation
characteri tools n  Demonstration
stics of  Filling  Actual
prepared ingredient presentati
cakes  Decorative on
ingredients
 CD’s, VHS
Hand-outs

LO5. STORE CAKES

Assessment Contents Conditions Methodologi Assessment
Criteria es Methods
1. Cakes are stored Standards  Cutting  Lecture/  Oral
in accordance and materials discussio questioning
with procedure  Packaging n  Written
establishment’s s of materials  Demonstr examination
standards and storing  Refrigerator ation/  Direct
procedures cake  Airtight applicatio observation
products containers n  Demonstration
 Display  Actual
cabinets or presentati
temperature- on
controlled
cabinets
 CD’s, VHS
 Hand-outs

2. Storage methods Standards  Cutting  Lecture/  Oral

are identified in and materials discussio questioning
accordance with procedure  Packaging n  Written
a product s of materials  Demonstr examination
specifications storing  Refrigerator ation/  Direct
and established cake  Airtight applicatio observation
standards and products containers n  Demonstration
procedures  Display  Actual
cabinets or presentati
temperature- on
controlled
cabinets
 CD’s, VHS
 Hand-outs