Enhanced Bread n Pastry Prodn NC2 COC3_POLO

CURRICULUMPOLO On-site Training for OFWs

Cake Making (COC 3)Leading to

Bread and Pastry Production NC IITECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

(TESDA)East Service Road, South Expressway, Taguig City, Metro Manila, Philippines

CURRICULUM DESIGN FOR

CAKE MAKING LEADING TO BREAD AND PASTRY PRODUCTION NC II (TRSBPP209)

CAKE MAKING (COC3)

The COC 3 consists of competencies that a person must achieve to prepare, decorate, present and store gateaux, tortes and cakes.

A person who has achieved this Cluster of Competencies is competent in Bread and Pastry Production and shall be awarded a Certificate of Competency in Bread and Pastry Production NC II. The Units of Competency comprising this Cluster include the following:

TRS741342 Prepare and present gateaux, tortes and cakesTRS741343 Present desserts

A person who has achieved this COC is competent to be employed as:

Commis - Pastry

Individuals aspiring to be awarded the qualification of BREAD AND PASTRY PRODUCTION NC II must acquire the remaining Certificate of Competencies as follows:

COC 1: Bread Making

TRS741379 Prepare and produce bakery productsTRS741343 Present desserts

COC 2: Pastry Making

TRS741380 Prepare and produce pastry productsTRS741343 Present desserts

COC 4: Petits Fours Making

TRS741344 Prepare and display petits foursTRS741343 Present desserts

Technical Education and Skills Development Authority Page 1 of 18

ENHANCED COURSE DESIGN

Enhanced Course Outlinebased on TESDA Training Regulations for

Bread and Pastry Production NC II (TRSBPP209) *N

omin

al

Dura

tion

SuggestedTraining Methods CERTIFICATION

Prepare and present gateaux, tortes and cakes (TRS741342)

LO1. Prepare sponge and cakes LO2. Prepare and use fillings LO3. Decorate cakes LO4. Present cakes LO5. Store cakes

25 hours

Lecture/Discussion

Demonstration Hands-On Video Presentation

COC 2: Cake Making Prepare and present

gateaux, tortes and cakes

Present desserts

Present desserts (TRS741343)LO1. Prepare other types of dessertLO2. Plan, prepare and conduct a dessert

trolley presentationLO3. Store and package desserts

20hours

Lecture Group discussion Demonstration Sell-paced

Total 45 hours

* Nominal Duration: is the suggested duration of the training which approximates the time that an average learner can acquire the Competency.

TRAINING DELIVERY

The delivery of training should adhere to the design of the curriculum. Delivery should be guided by the principles of competency-based training.

a) Course outline is based on competency standards/training regulations; b) Training delivery is learner-centered and should accommodate individualized and self-paced learning

strategies;c) Training can be done on an actual workplace setting or on a simulated workplace; d) Assessment is based in the collection of evidence of the performance of work;e) Assessment of competency takes the trainee’s knowledge and attitude into account but requires

evidence of actual performance of the competency as the primary source of evidence;f) Training program allows for recognition of prior learning (RPL) or current competencies; andg) Training completion is based on satisfactory performance of all specified competencies indicated in the

progress chart.

TRAINEE ENTRY REQUIREMENTS

Trainees or students should possess the following requirements:• Can communicate in Basic English either oral or written; and• Can perform basic mathematical computation.


LIST OF TOOLS, EQUIPMENT AND MATERIALS FOR BREAD AND PASTRY PRODUCTIONRecommended list of tools, equipment and materials are as follows:

Quantity Unit Description1 Pc Spatula, rubber1 Pc Spatula, s/s1 Pc Sifter1 Pc Rolling Pin1 Pc Pastry Cutter1 Set Measuring Cups (set)1 Set Measuring Spoons (set)1 pc Piping bag3 Pc Baking Pan (assorted shape)1 set Decorating Tip (set)1 pc Turn Table1 pc Wire Whisk1 pc scraper1 pc Muffin pan3 pcs Mixing bowl2 pcs Sheet pan1 Pc knife1 pc Chopping board1 pc Pastry brush1 pc Wooden spoon1 Doz. Tart molder1 pc Pie plate1 pc grater1 pc Sauce pan

Recommended list of equipment (1 equipment to 4 trainees) Mixer with paddle Oven Weighing scale

List of resources, supplies and materials

Soap Paper towelsSponge Styro bowl with cover (2 cup capacity, 1 cup capacity)Detergent 12” plateHand soap Cling wrapScourging pad Sheet PanSanitizing agent Grease PaperUtility bowls ragParchment paperBaking ingredients PPE


TRAINING FACILITIESBased on a class intake of 25 students/trainees and may vary depending on the number of students/trainee.

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

Lecture/Demo Area 8 x 5 m 40 sq. m. 40 sq. m.Student/trainee working space 1 x 1 m 1 sq. m. 25 sq. m.

Laboratory 8 x 5 sq. m. 40 sq. m. 40 sq. m.

Learning Resource Center 3 x 5 sq. m. 15 sq. m. 15 sq. m.

Facilities/Equipment/Circulation Area 36 sq. m.

Total Workshop Area : 156 sq. m.

TRAINER’S QUALIFICATIONS

Trainers shall be required to be certified to the National Certificate for which qualification they will train. TESDA shall provide an online training on Plan Training Session and Facilitate Learning Sessions to the potential trainers.1

Minimum requirements: Holder of a National Certificate in the Qualification s/he will teach; and Has completed the following units of Trainer’s Methodology Level I:

i. Plan Training Sessions; Identifying learner’s training requirements Prepare session plan Prepare instructional materials Prepare assessment instruments (Institutional) Organize learning and teaching resources ;and

ii. Facilitate Learning Sessions Prepare training facilities /resources Conduct pre-assessment Facilitate training session Conduct competency assessment Review delivery of training session

MEASUREMENT OF ACHIEVEMENT OF COMPETENCY Practical demonstration with oral questioning

RECOMMENDATIONS FOR ASSESSMENT AND CERTIFICATION1. Prior to competency assessment, please accomplish the Self-Assessment Guide (SAG) to determine

readiness for assessment.2. Submit accomplished SAG to POLO staff in-charge for advice.

1 (The training modules corresponding to the above units of Trainer’s Methodology can be accessed through the TESDA-NITESD website.)


COMPETENCY-BASED CURRICULUM

COC 3Cake Making

Leading to BREAD AND PASTRY PRODUCTION NC II

TRS741342 Prepare and present gateaux, tortes and cakesTRS741343 Present desserts


MODULE TITLE : PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES

UNIT CODE : TRS741342

MODULE DESCRIPTOR : The module covers the knowledge, skills and attitude required by patissiers to produce, fill, decorate and present 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


LO1. PREPARE SPONGE CAKES

ASSESSMENT CRITERIA:

1. Ingredients are selected, measured and weighed according recipe requirements, enterprise practices and customer practices

2. Required oven temperature is selected to bake goods in accordance with desired characteristics, standard recipe specifications and enterprise practices

3. Sponges and cakes are prepared according to recipe specifications, techniques and conditions and desired product characteristics

4. Appropriate equipment are used according to required pastry and bakery products and standard operating procedures

5. Sponges and cakes are cooled according to established standards and procedures

CONTENTS:

Culinary terms related to sponge and cakes Main ingredients used for variety of sponge and cakes Specific temperature used for different types of sponge and cakes Classification of the different types of sponge and cakes Mixing methods used for variety of sponge and cakes Cooling temperature of sponge and cakes Required equipment and materials for sponge and cakes Recipe specifications, techniques and conditions and desired product characteristics OHS

CONDITIONS:

Students/trainees must be provided with the following:

Personal Protective equipment Bake ware Small hand tools Large equipment

METHODOLOGIES:

Lecture/discussion Demonstration/application Actual presentation

ASSESSMENT METHODS:

Oral questioning Written examination Direct Observation Demonstration


LO2. PREPARE AND USE FILLINGS


1. Fillings are identified according to what specific cake it is appropriate2. Filling are prepared and selected in accordance with required consistency and

appropriate flavors3. Slice or layer sponge and cakes are filled and assembled according to standard recipe

specifications, enterprise practice and customer preference4. Coatings and sidings are selected according to the product characteristics and required

recipe specifications

CONTENTS:

Identification of fillings appropriate in a specific cakes Identification of the required consistency and appropriate flavor of fillings Filling and assembling cakes according to the standard recipe specifications Classification of coatings and sidings based on the required recipe specifications and

product characteristics

CONDITIONS:


Personal Protective Equipment Spatulas, wooden spoons Whisks, beaters Graters, cutting implements Scales, measures Piping bags and attachments Cake and sponge tins and moulds Commercial mixers and attachments Ovens Creams, Mousse, Custard Fruits, fresh and crystallized, fruit purees Jams, nuts CD’s, VHS Hand-outs


METHODOLOGIES:

Lecture/discussion Demonstration/application Actual presentation

ASSESSMENT METHODS:

Oral questioning Written examination Direct observation Demonstration


LO3. DECORATE CAKES


1. Sponge and cakes are decorated suited to the product and occasion and in the accordance with standard recipes and enterprise practices

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

CONTENTS:

Identification of specific decorations appropriate for sponge and cakes Identification of standard recipes of icings and decorations for sponge and cakes

CONDITIONS:


Decorative tools: Spatula Parchment paper Piping bag Pastry brush Pastry bag Turntable Serrated knife Grater Glazes, jellies, chocolates, fresh and preserved/crystallized fruits, fruit purees, nuts,

colored/flavored sugar, fondants , butter cream, boiled icings

METHODOLOGIES:

Lecture/Discussion Demonstration/Application Oral Presentation

ASSESSMENT METHODS:

Oral questioning Written examination Observation Demonstration


LO4. PRESENT CAKES


1. Sponge and cakes are presented on accordance with customers’ expectations and established standards and procedures

2. Equipment are selected and used in accordance with service requirements3. Product freshness, appearances and eating qualities are maintained in accordance with

the established standards and procedures4. Cakes are marked or cut portion-controlled to minimize wastage and in accordance with

the enterprise specifications and customer preferences

CONTENTS:

Selection and usage of equipment in accordance with service requirements Identification of the product freshness, appearance, characteristics of prepared cakes Cutting portion-controlled to minimize the wastage of cake

CONDITIONS:


Stands Packaging materials Decorative materials and equipment CD’s, VHS Hand-outs

METHODOLOGIES:

Lecture/discussion Demonstration/application Oral presentation

ASSESSMENT METHODS:

Oral questioning Written examination Observation Demonstration (Projects)


LO5. STORE CAKES


1. Cakes are stored in accordance with establishment’s standards and procedures2. Storage methods are identified in accordance with a product specifications and

established standards and procedures

CONTENTS:

Standards and procedures of storing cake products Storage methods for cakes OHS

CONDITIONS:


Cutting materials Packaging materials Refrigerator Airtight containers Display cabinets or temperature controlled cabinets CD’s, VHS Hand-outs

METHODOLOGIES:


ASSESSMENT METHODS:

Oral questioning Written examination Observation Demonstration


MODULE TITLE : PRESENTING DESSERTS

UNIT CODE : TRS741343

MODULE DESCRIPTOR : This module deals with knowledge, skills and attitude in preparing other types of desserts, and other various and specialized techniques of desserts presentation required by patissiers in hospitality enterprises

NOMINAL DURATION : 20 hours

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Prepare other types of desserts

LO2. Plan, prepare and conduct a dessert trolley presentation

LO3. Store and package desserts


LO1. PREPARE OTHER TYPES OF DESSERTS


1. Ingredients are selected, measured and weighed according to recipe requirements, enterprise and customer preferences.

2. Required temperature is selected to prepare products in accordance with the desired characteristics, standard recipe specifications and enterprise practices.

3. Desserts are prepared according to recipe specifications and desired product characteristics

4. Appropriate equipment are used according to required pastry and bakery products and standard operating procedures

CONTENTS:

Varieties and characteristics of specialized cakes, both classical and contemporary and other types of desserts

Commodity knowledge, including quality indicators of specialized cakes and other types of desserts

Culinary terms related to specialized cakes and other types of desserts Portion control and yield Standard recipe specifications of specialized cakes and other types of desserts Standard Operating Procedures in preparing other types of desserts

CONDITIONS:

Students and trainees must be provided with the following:

Commercial mixers and attachments Scales and Measuring Devices Piping bags and attachment Whisks, beaters, spatulas Cutting implements for nuts and fruits, graters Oven Cake and sponge tins and moulds Wooden spoons Bowl cutters


METHODOLOGIES:


ASSESSMENT METHODS:

Oral-recitation Written examination Observation Demonstration


LO2. PLAN, PREPARE AND CONDUCTS A DESSERT TROLLEY PRESENTATION


1. Dessert trolley services are planned and utilized according to available facilities equipment and customer/enterprise requirements.

2. Variety of desserts are prepared and arranged in accordance with enterprise standards and procedure.

CONTENTS:

Planning, preparing and presenting trolley services Arranging and preparing variety of desserts OHS

CONDITIONS:


Measuring Devices China ware Decorating materials Packaging materials Trolley

METHODOLOGIES:


ASSESSMENT METHODS:

Oral-recitation Written examination Observation Demonstration


LO3. STORE AND PACKAGE DESSERTS


1. Desserts are stored in accordance with the required temperature and customer’s specifications

2. Desserts are packaged in accordance with established standards and procedures.

CONTENTS:

Temperature range in storing desserts Packaging design techniques Standards and procedures in storing and packaging desserts OHS

CONDITIONS:


Packaging materials Thermometer Display cabinets including temperature controlled cabinets Refrigerator Chillers Freezers China ware

METHODOLOGIES:

Lecture- discussion Demonstration Application Presentation

ASSESSMENT METHODS:

Hands-on Direct observation Practical demonstration


Enhanced Bread n Pastry Prodn NC2 COC3_POLO

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