Competency-Based Curriculum Exemplar.baking

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COURSE DESIGN

COURSE TITLE : BAKING/PASTRY PRODUCTION

NOMINAL DURATION : 250 Hrs. COURSE DESCRIPTION :

QUALIFICATION LEVEL : NC II

This course designed to enhance the knowledge, skills and attitudes of a person to attain a clean equipment, tolls and utensils and prepare, portion and plate pastries, breads and other desserts items to guest in hotels, motels, restaurants, clubs, canteens, resorts and luxury lines/cruises and other related operations

COURSE OUTCOMES :

Upon completion of the course, the trainees/students must be able to:

1. Obtain and convey workplace information 2. Complete relevant work related documents. 3. Participate in workplace meeting and discussion.

4. Describe and identify team role and responsibility in a team. 5. Describe work as a team.

6. Integrate personal objectives with organizational goals 7. Set and meet work priorities

8. Maintain professional growth and development 9. Identity hazards and risks

10. Evaluate hazards and risks 11. Control hazards and risks

12. Maintain occupational health and safety awareness

13. Practice workplace safety, security and hygiene systems, processes and operation

14. Responds appropriately to faults, problems and emergency situations 15. 5’s in workplace

16. Environmental protection awareness 17. Practice personal grooming and hygiene

18. Practice safe and hygienic handling, storage and disposal of food, beverage, and materials

19. Identify and respond to hygienic risk 20. Cleaning and disinfectant

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22. access , apply and share industry information 23. update continuously relevant industry knowledge 24. Plan and prepare the task to be undertaken 25. Input data into the computer

26. Access information using computer

27. Produce output data using computer system 28. Maintain computer equipment and system

29. Apply effective verbal and non-verbal communication skills to respond to customer needs.

30. Provide prompt and quality service to customer

31. Handle queries through telephone, fax machine, internet and e-mail 32. Handle customer complaints, evaluation and recommendations 33. Prepare pastry and bakery products

34. Decorate and present pastry and bakery products 35. Store bakery products

36. Prepare cakes

37. Prepare and use fillings 38. Decorate cakes

39. Present cakes 40. Store cakes

41. Presents and serve plated desserts.

42. Plans prepare and conduct a dessert trolley and presentation. 43. Store and package desserts

44. Prepare ice petits fours 45. Prepare fresh petits fours 46. Prepare marzipan petits fours 47. Prepare caramelized petits fours 48. Display petits fours

49. Store patits fours

ENTRY REQUIREMENTS :

Trainees or students should posses the following requirements: • Can communicate oral in written

• Physically and mentally fit •

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Course Structure Unit Of

Competency

Module Title Module Contents No. Of

Hours Basics 1. Participate In Workplace Communication 2. Work In A Team 3. Practice Career Professionalism 4. Practice Occupational 1.1Participating In Workplace Communication 2.1Working In A Team 3.1Practicing Career Professional 4.1Practicing Occupational

1.1.1 Obtain And Convey Workplace Information 1.1.2 Participate In Workplace

Meeting And Discussion 1.1.3 Complete Relevant

Work-Related Document

2.1.1 Describe And Identify Team Role And

Responsibility

2.1.2 Identify Own Role And Responsibility In A Team

3.1.1 Integrate Personal Objectives With Organizational Goals 3.1.2 Set And Meet Work

Priorities

3.1.3 Maintain Professional Growth And

Development.

4.1.1 Identify Hazards And Risks

4

6

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Procedures Procedures And Risks

4.1.3 Control Hazards And Risks

4.1.4 Maintain

Occupational Health And Safety Awareness Common 1. Develop And Updated Industry Knowledge 2. Observe Workplace Hygiene Procedures 3. Perform Computer Operations 1. Developing And Updating Industry Knowledge 2. Observing Workplace Hygiene Procedures 3.1Performing Computer Operations 3.2Maintaining Computer 1.1.1 Seek Information On The Industry 1.1.2 Update Industry Knowledge 2.1.1 Follow Hygienic Procedures

2.1.2 Identify And Present Hygienic Risks

3.1.1 Plan And Prepare For Task To Be Undertaken 3.1.2 Input Data Into

Computer

3.1.3 Access Information Using Computer 3.1.4 Produce Output Data

Using Computer System 3.2.1 Plan And Prepare For 10 10 40

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4. Perform Workplace And Safety Practices 5. Provide Effective Customer Service 4.1 Performing Workplace And Safety Practices 5.1 Providing Effective Customer Service Computer Equipment System 3.2.3 Inspect And Test Computer System 4.1.1 Follow Workplace And Safety Practices 4.1.2 Deal With Emergency Situation 4.1.3 Maintain Safe Personal Preventive Standards 5.1.1 Greet Customer 5.1.2 Deliver Service To Customer 5.1.3 Identify Customer Needs 5.1.4 Handle Queries Through Telephone, Fax Machine, Internet 5.1.5 Handle Complains, Evaluation And Recommendation 10 15 CORE 1. Prepare Pastry And Bakery 1.1Preparing Pastry And Bakery 1.1.1 Different Baking Terminologies 15

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2. Decorate And Present Pastry And Bakery Product 2. Decorate And Present Pastry And Bakery Product Equipment 1.1.3 Specific Baking Ingredients And Its Substitution 1.1.4 Applied Mathematical Operations 1.1.5 Types, Kinds And Classification Baking Products 1.1.6 Technique s For Batter And Dough

1.1.7 Temperatu re Ranges In Baking Product

1.1.8 Occupation al Health And Safety

2.1.1 Decorative

Techniques And Rules For Garnishing 2.1.2 The Tools In

Decorating

2.1.3 Tips How To Present Finished Baked Products

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4. Prepare Cakes 4. Preparing Cakes 3.1.1 Different Kinds Of Packaging Materials To Be Used 3.1.2 Shelf-Life Of Pastries And Other Baked Products Based On The Standard And Procedure 3.1.3 Standards And Procedures Of Bakery Products 3.1.4 Ohs 4.1.1 Culinary Terms Related To Cakes 4.1.2 Identify The Main

Ingredients Used For Cakes

4.1.3 Identify The Specific Temperature Used For Different Type Of Cakes

4.1.4 Classify The Different Types Of Cake

4.1.5 Enumerate The Mixing Method Used For Shortened Cakes And Foam Type Cakes

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5. Prepare And Use Fillings 6. Decorate Cakes 5. Preparing And Use Fillings 6. Decorating Cakes Temperature Of Cakes 4.1.7 Different Equipments In Baking 4.1.8 Baking Conditions And Temperature

5.1.1 Identify The Fillings Appropriate In A Specific Cakes

5.1.2 Identify The Consistency And Appropriate Flavor Of Fillings

5.1.3 Identify How To Fill And Assembly Cakes

According To The Standard Recipe Specification

5.1.4 Classify Coating And Siding Based On The Required Recipe Specification

6.1.1 Identify The Specific Decoration Appropriate For The Cake

5

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8. Store Cakes 9. Presents And Serve Plated Desserts. 10. Prepare And Conduct A Dessert Trolley And Presentation 8. Storing Cake 9. Presenting And Serving Plated Desserts 10. Preparing And Conducting Dessert Trolley And Presentation

7.1.1 Identify The Equipment Selected And Used In Accordance With Service Requirement 7.1.2 Identify The Product

Freshness, Appearance, Characteristics Of

Prepared Cakes

7.1.3 Familiarize The Cutting-Portion To Minimize The Wastage Of Cake

8.1.1 Enumerate The Standards And Procedure Of Storing Cake Products

8.1.2 Identify The Storage Method For Cakes 8.1.3 OHS

9.1.1 Portion Control And Presentation Of Dessert 9.1.2 Steps In Plating And

Decorating Dessert 10.1.1 Trolley Services In Preparation And 5 3 3

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11. Store And Package Desserts 12. Prepare Ice Petits Fours 13. Prepare Fresh Petits Fours 14. Prepare Marzipan 11. Storing And Packaging Desserts 12. Preparing Ice Petits Fours 13. Preparing Fresh Petits Fours 14. Preparing Marzipan 10.1.2 Diagram Presentation On How To Arrange And Prepare Variety Of Dessert 11.1.1 Temperature Range In Storing Dessert 11.1.2 Packaging Design Techniques 12.1.1 Characteristics Of Classical And Contemporary Petits Four 12.1.2 Underlying Principles In Making Petit Fours 12.1.3 Types And Kinds Of

Sponge And Bases 12.1.4 Different Kinds Of

Fillings

12.1.5 Procedure In Making Fondant Icing

12.1.6 Decors And Designs

1.1.1Identify The Kinds Of Small Choux Paste 1.1.2Types Of Sweet Paste

And Fillings 1.1.3Different Garnishes, 5 15 10 15

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15. Prepare Caramelized Petits Fours 16. Display Petits Fours 17. Store Petits Fours 15. Preparing Caramelized Petits Fours 16. Displaying Petits Fours 17. Storing Petits Fours

Shape Quality Marzipan 14.1.2 Tips On Coating Marzipan Fruits 15.1.1 Identify The Specification Of Fresh Fruits Needed To Caramelized 15.1.2 Identify The Specification Of Dried Fruits Needed

15.1.3 Identify The Kinds Of Sugar To Caramelized

16.1.1 Identify The Kinds Of Receptacles For Petits Four

16.1.2 Tips On How To Display Petit Fours

Tips on storing petits fours Identify the proper temperature needed

5

3

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COMPETENCY ANALYSIS

Units of competency No. of Modules TOTAL Basic

1. Participate In Workplace Communication

2. Work In A Team

3. Practice Career Professionalism 4. Practice Occupational Hand Safety

Procedures 1 1 1 1 1 1 1 4 Common

1. Develop And Updated Industry Knowledge

2. Observe Workplace Hygiene Procedure

3. Perform Computer Operations 4. Perform Workplace And Safety

Practices

5. Provide Effective Customer Service

1 1 2 1 1 6 CORE

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4. Prepare Cake

5. Prepare And Use Fillings 6. Decorate Cakes

7. Present Cakes 8. Store Cakes

9. Presents And Serve Plated Desserts.

10. Prepare And Conduct A Dessert Trolley And Presentation

11. Store And Package Desserts 12. Prepare Ice Petits Fours 13. Prepare Fresh Petits Fours 14. Prepare Marzipan Petits Fours 15. Prepare Caramelized Petits Fours 16. Display Petits Fours

17. Store Petits Fours

1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 17

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RESOURCES:

TOOLS EQUIPMENT MATERIALS

ITEM ITEM ITEM

Thermometer Trolley Hand- outs

Small Hand Tools Heavy Duty Equipment Packaging Materials

Set of Knives Pans and Pots Calculator

Set of Decorative Tools/Cutters Measuring Devices CD”s

Spatula Bake ware VHS

Parchment Paper China ware Decors

Piping Bag Temperature Controlled Cabinet

Cutter

Pastry Brush Refrigerator s Pencil

Serrated Knife Chillers Paper

Grater Freezers Scissors

Set of Cutting Tools Large Equipment Folder

Rolling Pin Stands Masking Tape

Moulds Personal Protective

Equipment

Pentel Pen Piping Tube Display Cabinet/Stands Fastener

Pastry bag Turn table Puncher

Storage Area Envelop Flat Forms

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• Oral-recitation • Written examination • Observation

• Demonstration (Projects

• Demonstration (Practical Skills)

COURSE DELIVERY: 1. Modular 2. Demonstration 3. Lecture 4. Discussion TRAINERS QUALIFICATION:

• Must be a holder of Bakery-Pastry Production NC II • Must have undergone training on TM II

• Must have at least one year job/industry experience or any bakery related work • Must pass the required government examination

• Must be computer literate • Physically and mentally fit

ACKNOWLEDGEMENT

We wish to express our appreciation and with particular thanks to the following developed and facilitators of Competency-Based Curriculum Exemplar in Baking/Pastry Production NC II.

• Developer

1. Rhikie Rose P. Maranan 2. Jane G. Bisa

3. Chewy Uson 4. Cleo P. Diomampo 5. Karaupaula L. Diones

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1. Clodualdo Paiton Facilitator: 1. Gerardo Mercado 2. Famy Pepito 3. Rolando de la Torre 4. ANWAR GERON

• The management and staff of the Qualification Standard Office and Region IV-A

BASIC COMPETENCY : COMMUNICATIONS

UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION

MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATION

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes required to obtain, interpret and convey information in response to workplace requirements.

SUGGESTED DURATION : 4 hours QUALIFICATION LEVEL : NC II

PREREQUISITE : Receive and Respond to workplace Communication. (NC I)

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module the students/ trainees will be able to:

LO 1. Obtain and convey workplace information

LO 2. Complete relevant work related documents.

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LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION.

ASSESSMENT CRITERIA:

1. Specific relevant information is accessed from appropriate sources.

2. Effective questioning, active listening and speaking skills are used to gather and convey information.

3. Appropriate medium is used to transfer information and ideas. 4. Appropriate non-verbal communication is used.

5. Appropriate lines of communication with superiors and colleagues are identified and followed.

6. Defined workplace procedures for the location and storage of information are used.

7. Personal interaction is carried out clearly and concisely. CONTENTS: 1. Parts of speech 2. Sentence construction 3. Effective communication CONDITIONS:

The students/ trainees must be provided with the following:

1. Writing materials (pen & paper) 2. References (books) 3. Manuals METHODOLOGIES: 1. Group discussion 2. Interaction 3. Lecture 4. Reportorial ASSESSMENT METHODS: 1. Written test

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L02. COMPLETE RELEVANT WORK RELATED DOCUMENTS.

ASSESSMENT CRTERIA:

1. Ranges of forms relating to conditions of employment are completed accurately and legibly.

2. Workplace data is recorded on standard workplace forms and documents. 3. Basic mathematical process are used for routine calculations.

4. Errors in recording information on forms! documents are identified and rectified.

5. Reporting requirements to superior are completed according to enterprise guidelines. CONTENTS: 1. Basic mathematics 2. Technical writing 3. Types of forms CONDITIONS:

The students/trainees must be provided with the following: 1. Paper 2. Pencils/ball pen 3. Reference books 4. Manuals METHODOLOGIES: 1. Group discussion 2. Interaction 3. Lecture ASSESSMENT METHODS: 1. Written test 2. Practical/performance test 3. Interview

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LO3. PARTICIPATE IN WORKPLACE MEETINGS AND DISCUSSIONS

1. Team meetings are attended on time.

2. Own opinions are clearly expressed and those of others are listened to without interruption.

3. Meeting inputs are consistent with the meeting purpose and established protocols.

4. Workplace interaction are conducted in a courteous manner appropriate to cultural background and authority in the enterprise procedures.

5. Questions about simple routine workplace procedures and matters concerning conditions of employment are asked and responded. 6. Meeting outcomes are interpreted and implemented.

CONTENTS: 1. Sentence construction 2. Technical writing 3. Recording information CONDITIONS:

The students/trainees must be provided with the following: 1. Paper 2. Pencils/ball pen 3. References (books) 4. Manuals METHODOLOGIES: 1. Group discussions 2. Interaction 3. Lecture ASSESSMENT METHODS: 1. Written test 2. Practical/performance test 3. Interview

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BASIC COMPETENCY : TEAM WORK

UNIT OF COMPETENCY : WORK IN A TEAM ENVIRONMENT

MODULE TITLE : WORKING IN A TEAM ENVIRONMENT

MODULE DESCRIPTOR : This module covers the knowledge, skills, and attitudes required to relate in a work based environment.

SUGGESTED DURATION : 4 hours

QUALIFICATION LEVEL : NC II

PREREQUISITE : TEAMWORK (NC I)

Upon completion of this module, the students/ trainees will be able to: LO1. Describe and identify team role and responsibility in a team.

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LO 1. DESCRIBE AND IDENTIFY TEAM ROLE AND RESPONSIBILITY IN A TEAM.

1. Role and objective of the team is identified.

2. Team parameters, relationships and responsibilities are identified.

3. Individual role and responsibilities within team environment are identified. 4. Roles and responsibilities of other team members are identified and

recognized.

5. Reporting relationships within team and external to team are identified. CONTENTS:

1. Team role.

2. Relationship and responsibilities

3. Role and responsibilities with team environment. 4. Relationship within a team.

CONDITIONS:

1. Standard operating procedure (SOP) of workplace 2. Job procedures

3. Client/supplier instructions 4. Quality standards

5. Organizational or external personnel METHODOLOGIES: 1. Group discussion/interaction 2. Case studies 3. Simulation ASSESSMENT METHODS: 1. Written test 2. Observation 3. Simulation 4. Role playing

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LO2. DESCRIBE WORK AS A TEAM MEMBER

1. Appropriate forms of communication and interactions are undertaken.

2. Appropriate contributions to complement team activities and objectives were made.

3. Reporting using standard operating procedures followed.

4. Development of team work plans based from role team were contributed.

CONTENTS:

1. Communication process 2. Team structure/team roles

3. Group planning and decision making

CONDITIONS:

The students/trainees must be provided with the following:

1. SOP of workplace 2. Job procedures

3. Organization or external personnel METHODOLOGIES: 1. Group discussion/interaction 2. Case studies 3. Simulation ASSESSMENT METHODS:

1. Observation of work activities

2. Observation through simulation or role play 3. Case studies and scenarios.

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UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM MODULE TITLE : PRACTICING CAREER PROFESSIONALISM

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes in promoting career growth and advancement,

specifically, to integrate personal objectives with organizational goals set and meet work priorities and maintain professional growth and development.

NOMINAL DURATION : 6 hours

CERTIFICATE LEVEL : NC II

PREREQUISITE : none

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

LO1. Integrate personal objectives with organizational goals LO2. Set and meet work priorities

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LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS

1. Personal growth and work plans towards improving the qualifications set for professionalism are evident.

2. Intra and interpersonal relationship in the course of managing oneself based on performance evaluation is maintained.

3. Commitment to the organization and its goal is demonstrated in the performance of duties.

4. Practice of appropriate personal hygiene is observed. 5. Job targets within key result areas are attained. CONTENTS:

1. Personal development-social aspects: intra and interpersonal development 2. Organizational goals

3. Personal hygiene and practices 4. Code of ethics

CONDITIONS:

1. Workplace 2. Code of ethics 3. Organizational goals

4. Hand outs and Personal development-social aspects 5. CD’s, VHS tapes, transparencies METHODOLOGIES: 1. Interactive -lecture 2. Simulation 3. Demonstration

4. Self paced instruction

ASSESSMENT METHODS:

1. Role play 2. Interview

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LO2. SET AND MEET WORK PRIORITIES

1. Competing demands to achieve personal, team and organizational goals and objectives are prioritized.

2. Resources are utilized efficiently and effectively to manage work priorities and commitments.

3. Practices and economic use and maintenance of equipment and facilities are followed as per established procedures.

4. Job targets within key result areas are attained.

CONTENTS:

1. Organizational Key Result Areas (KRA) 2. Work values and ethical standards

3. Company policies on the use and maintenance of equipment

CONDITIONS:

The students/ trainees must be provided with the following

1. Hand outs on

• Organizational KRA • Work values and ethics

• Company policies and standards • Sample job targets

2. Learning guides 3. CD’s, VHS tapes, transparencies METHODOLOGIES: 1. Interactive lecture 2. Group discussion 3. Structured activity 3. Demonstration ASSESSMENT METHODS: 1. Role play 2. Interview 3. Written examination

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LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT

1. Training and career opportunities relevant to the job requirements are identified and availed.

2. Licenses and/or certifications according to the requirements of the qualifications are acquired and maintained

3. Fundamental rights at work including gender sensitivity are manifested/ observed

4. Training and career opportunities based on the requirements of industry are completed and updated.

CONTENTS:

1. Qualification standards

2. Gender and development (GAD) sensitivity 3. Professionalism in the workplace

4. List of professional licenses

CONDITIONS:

The students/trainees must be provided with the following

1. Quality standards 2. GAD handouts

3. CD’s, VHS tapes on professionalism in the workplace 4. Professional licenses samples

METHODOLOGIES: 1. Interactive lecture 2. Film viewing 3. Role play/simulation 4. Group discussion ASSESSMENT METHODS: 1. Demonstration 2. Interview 3. Written examination

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UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES

MODULE TITLE : PRACTICING OCCUPATIONAL HEALTH AND SAFETY PROCEDURES

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes required to comply with the regulatory and

organizational requirements for occupational health and safety such as identifying, evaluating and

maintaining occupational health and safety (OHS) awareness.

NOMINAL DURATION : 4 hours CERTIFICATE LEVEL : NC II

PREREQUISITE : none

LO1. Identity hazards and risks

LO2. Evaluate hazards and risks

LO3. Control hazards and risks

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LO1. IDENTIFY HAZARDS AND RISKS

1. Workplace hazards and risks are identified and clearly explained. 2. Hazards/risks and its corresponding indicators are identified in with the

company procedures.

3. Contingency measures are recognized and established in accordance with organizational procedures.

CONTENTS:

1. Hazards and risks identification and control 2. Organizational safety and health protocol 3. Threshold limit value (TLV)

4. OHS indicators

CONDITIONS:

1. Workplace

2. Personal protective equipment (PPE) 3. Learning guides

4. Hand-outs

• Organizational safety and health protocol • OHS indicators

• Threshold limit value

• Hazards/risk identification and control 5. CD’s, VHS tapes, transparencies METHODOLOGIES: 1. Interactive -lecture 2. Simulation 3. Symposium 4. Group dynamics ASSESSMENT METHODS: 1. Situation analysis

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LO2. EVALUATE HAZARDS AND RISKS

1. Terms of maximum tolerable limits are identified based on threshold limit values (TLV)

2. Effects of hazards are determined.

3. OHS issues and concerns are identified in accordance with workplace requirements and relevant workplace OHS legislation.

CONTENTS:

1. TLV table

2. Philippine OHS standards

3. Effects of hazards in the workplace 4. Ergonomics

5. EGG Regulations

CONDITIONS:

1. Hand outs on

• Philippine OHS standards

• Effects of hazards in the workplace • Ergonomics • EGG regulations 2. TLV table 3. CD’s, VHS tapes, transparencies METHODOLOGIES: 1. Interactive lecture 2. Situation analysis 3. Symposium 4. Film viewing 5. Group dynamics ASSESSMENT METHODS: 1. Interview 2. Written examination 3. Simulation

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LO3. CONTROL HAZARDS AND RISKS

1. OHS procedures for controlling hazards and risk are strictly followed.

2. Procedures in dealing with workplace accidents, fire and emergencies are followed in accordance with the organization’s OHS policies.

3. Personal protective equipment (PPE) is correctly used in accordance with organization’s OHS procedures and practices.

4. Procedures in providing appropriate assistance in the event of workplace emergencies are identified in line with the established organizational protocol.

CONTENTS:

1. Safety regulations • Clean air act

• Electrical and fire safety code • Waste management

• Disaster preparedness and management 2. Contingency measures and procedures

CONDITIONS:

The students/trainees must be provided with the following:

1. Hand outs on

• Safety Regulations • Clean air act

• Electrical and fire safety code • Waste management

• Disaster preparedness and management • Contingency measures and procedures 2. OHS personal records

3. PPE 4. CD’s, VHS tapes, transparencies METHODOLOGIES: 1. Interactive lecture 2. Symposium

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ASSESSMENT METHODS: 1. Written examination 2. Interview 3. Case/situation analysis 4. Simulation

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LO4. MAINTAIN OCCUPATIONAL HEALTH AND SAFETY AWARENESS

1. Procedures in emergency related drill are strictly followed in line with the established organization guidelines and procedures.

2. OHS personal records are filled up in accordance with workplace requirements.

3. PPE are maintained in line with organization guidelines and procedures.

CONTENTS:

1. Operational health and safety procedure, practices and regulations 2. Emergency-related drills and training

CONDITIONS:

1. Workplace 2. PPE

3. OHS personal records

4. CD’s, VHS tapes, transparencies 5. Health record METHODOLOGIES: 1. Interactive lecture 2. Simulation 3. Symposium 4. Film viewing 5. Group dynamics ASSESSMENT METHODS: 1. Demonstration 2. Interview 3. Written examination 4. Portfolio assessment

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UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

MODULE TITLE : DEVELOPING AND UPDATING INDUSTRY

KNOWLEDGE

MODULE DESCRIPTOR : This unit deals with the knowledge, and skills required to access, increase and update industry knowledge. It included seeking information on the industry and updating industry knowledge.

NOMINAL DURATION : 10 hours

CERTIFICATE LEVEL : NC II

PREREQUISITE : 10 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to: LO 1: Seek information on the industry.

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LO1 : SEEK INFORMATION ON THE INDUSTRY.

1. Sources of information on the industry are correctly identified and accessed. 2. Information to assist effective work performance is obtained in line with job

requirements.

3. Specific information on sector of work is accessed and updated. 4. Industry information is correctly applied to day-to-day work activities.

CONTENTS:

• Information sources.

• Information to assist effective work performance CONDITIONS:

Students/trainees must be provided with the following: • Sources of information on the industry.

• Industry knowledge. METHODOLOGY: 1. Lecture/ demonstration 2. Self-paced instruction 3. Group discussion 4. Film showing ASSESSMENT METHOD: 1. Interview/questioning. 2. Practical demonstration.

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LO2 : UPDATE INDUSTRY KNOWLEDGE. ASSESSMENT CRITERIA:

1. Informal and/or formal research is used to update general knowledge of the industry.

2. Updated knowledge is shared with customers and colleagues as appropriate and incorporated into day-to-day working activities.

CONTENTS:

• Information sources.

• Information to assist effective work performance CONDITIONS:

• Industry knowledge. METHODOLOGY: • Lecture/ demonstration • Self-paced instruction • Group discussion • Film showing ASSESSMENT METHOD: • Interview/questioning. • Practical demonstration.

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UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENIC PROCEDURES

MODULE TITLE : OBSERVING WORKPLACE HYGIENIC

PROCEDURES

MODULE DESCRIPTOR : This unit deals with the knowledge, skills and attitudes in observing workplace hygienic procedures. It also includes following hygienic procedures and identifying and preventing hygienic risks.

CERTIFICATE LEVEL : NC II

PREREQUISITE : Basic Competencies

Upon completion of this module, the trainee/student must be able to: LO 1: Follow hygienic procedures.

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LO1 : FOLLOW HYGIENIC PROCEDURES.

1. Workplace hygienic procedures are implemented in line with enterprise and legal requirements.

2. Handling and storage of items are undertaken in line with enterprise and legal requirements.

CONTENTS:

• Personal grooming and hygiene.

• Typical hygienic and control procedures in the hospitality and tourism industries. • Overview of legislation and regulation in relation to food handling, personal and

general hygiene. CONDITIONS:

• Industry knowledge. METHODOLOGY: • Lecture/ demonstration • Self-paced instruction • Group discussion • Film showing ASSESSMENT METHOD: • Interview/questioning. • Practical demonstration.

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LO2 : IDENTIFY AND PREVENT HYGIENIC RISKS. ASSESSMENT CRITERIA:

1. Potential hygienic risks are identified in line with enterprise procedures. 2. Action to minimize and remove risks are taken within scope of individual

responsibility of enterprise / legal requirements.

3. Hygienic risks beyond control of individual staff members are reported to the appropriate person for follow up.

CONTENTS:

• Knowledge on factors which contribute to workplace hygiene problems.

• General hazards in handling of food, linen and laundry and garbage, including major causes of contamination and cross-infection.

• Sources of and reasons for food poisoning. • Hygienic risks, minimizing or removing. CONDITIONS:

• Industry knowledge. METHODOLOGY: 1. Lecture/ demonstration 2. Self-paced instruction 3. Group discussion 4. Film showing ASSESSMENT METHOD: 1. Written examination 2. Practical examination

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UNIT OF COMPETENCY : PERFORM COMPUTER OPERATIONS

CODE : TRS 311203

MODULE TITLE : MANAGING COMPUTER DATA

MODULE DESCRIPTOR : This unit covers the knowledge, skills and

attitudes and values needed to manage computer data which includes inputting, accessing,

producing and transferring data using the appropriate hardware and software.

PREREQUISITE : Basic competencies

LO 1. PLAN AND PREPARE TASK TO BE UNDERTAKEN LO 2. INPUT DATA INTO COMPUTER

LO 3. ACCESS INFO USING COMPUTER

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LO 1 : PLAN AND PREPARE TASK TO BE UNDERTAKEN ASSESSMENT CRITERIA:

1. All tasks requirements are determined.

2. Appropriate hardware and software is correctly selected according to the assigned and required outcome.

3. OH and S guidelines and procedures are strictly followed. CONTENTS:

• Main types of computers and basic features of different operating systems. • Main parts of a computer.

• Storage devices and basic categories of memory. • Relevant types of software.

• General security. • Viruses.

• OH and S principles and responsibilities. CONDITIONS:

Students/trainees must be provided with the following: • Computer hardware with peripherals.

• Appropriate software. • Storage media.

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LO 2 : INPUT DATA INTO COMPUTER ASSESSMENT CRITERIA:

1. Data are entered into the computer using appropriate program/application nin accordance with company procedure.

2. Accuracy of information is checked and information is saved in accordance with standard operating procedures.

3. Inputted data are stored in storage media according to requirements. 4. Work is performed with ergonomic guidelines.

CONTENTS:

• Basic ergonomics of keyboard and computer use. • General security.

• Viruses.

• Reading skills to interpret instructions. CONDITIONS:

• Appropriate software. • Ergonomic guidelines. • Storage media.

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LO 3 : ACCESS INFORMATION USING COMPUTER ASSESSMENT CRITERIA:

1. Correct program and application is selected based on the job requirements.

2. Program/ application containing the information required is accessed according to company procedures.

3. Desktop icons are correctly selected opened and closed for navigation purposes. 4. Keyboard techniques are carried out in line with O H and S requirements for safe

use of computers. CONTENTS:

• Use of desktop icons. • Keyboard techniques

• OH and S principles and responsibilities. CONDITIONS:

• Appropriate software. • Storage media. • OH and S guidelines. • Desktop icons.

(43)

LO 4 : PRODUCE/OUTPUT DATA USING COMPUTER SYSTEM ASSESSMENT CRITERIA:

1. Entered data are processed using appropriate software commands.

2. Data are printed out as required using computer hardware peripheral devices in accordance with standard operating procedures.

3. Files and data are transferred between compatible systems using computer systems using computer software, hardware/ peripheral devices in accordance with standard operating procedures.

CONTENTS:

• Printing techniques. • Types of printers. • Peripherals.

• OH and S principles and responsibilities. CONDITIONS:

• Appropriate software. • Storage media. • Paper

• Documents for processing.

METHODOLOGY: 1. Lecture/demonstration 2. Self-paced instruction 3. Group discussion. ASSESSMENT METHOD: 1. Direct observation 2. Practical Demonstration. 3. Questioning.

(44)

UNIT OF COMPETENCY : PERFORM COMPUTER OPERATIONS

CODE : TRS311203

MODULE TITLE : MAINTAINING COMPUTER SYSTEMS AND

NETWORK

MODULE DESCRIPTOR : This unit deals with the knowledge, skills and attitudes needed to maintain and service computer systems and networks.

PREREQUISITE : Managing Computer Data

Upon completion of this module, the trainee/student must be able to: LO 1: Plan and prepare for maintenance.

LO 2: Maintain computer equipment and systems.

(45)

LO1 : PLAN AND PREPARE FOR MAINTENANCE.

1. Maintenance is planned and prepared in line with job requirements. 2. OHS policies and procedures are followed in line with job requirements. 3. Computer equipment and systems for maintenance are checked against job

requirements.

4. Materials necessary to complete the work are obtained in accordance with the established procedures and checked for correct operation and safety.

5. Tools, equipment and testing devices needed for the maintenance are checked for correct operation and safety.

6. Computer equipment and systems maintained are identified from the job/service order or instructions.

CONTENTS:

• Occupational health and safety • PC systems

• Use of tools

• Mathematical computations • Electrical/electronic theory CONDITIONS:

Students/trainees must be provided with the following: • Computer equipment and systems

• OH and S manuals • Manufacturer’s manual • Tools

• Testing devices • PPE

(46)

LO2 : MAINTAIN COMPUTER SYSTEMS AND NETWORKS. ASSESSMENT CRITERIA:

1. Appropriate personal protective equipment is used in line with standard procedures.

2. Normal function of computer systems and networks are checked in accordance with manufacturer’s instructions.

3. Scheduled / periodic maintenance is performed in accordance with manufacturer’s requirements.

4. Where necessary, needed repairs/replacements are made in accordance with established procedures.

5. Unplanned events or conditions are responded to in accordance with established procedures.

CONTENTS:

• Occupational health and safety • Drawing interpretation

• Computer interpretation • Viruses

• Use of problem solving in emergency situation • Removing viruses from infected machines CONDITIONS:

(47)

LO3: INSPECT AND TEST THE COMPUTER SYSTEMS AND NETWORKS ASSESSMENT CRITERIA:

1. Final inspections are undertaken to ensure that the testing conducted on the device conforms with the manufacturer’s instruction/manual.

2. Computer systems and networks are checked to ensure safe operation. 3. Worksite is cleaned and cleared from all debris and left in safe condition in

accordance with company procedures.

4. Report is prepared and completed according to company requirements.

CONTENTS:

• Occupational health and safety • Electrical/electronic theory • Computer operation

• Viruses

• Use of problem solving in emergency situation • Removing viruses from infected machines CONDITIONS:

Students/trainees must be provided with the following:

METHODOLOGY: 1. Lecture/ demonstration 2. Self-paced instruction 3. Group discussion 4. Film showing ASSESSMENT METHOD:

(48)

UNIT OF COMPETENCY : PERFORM WORKPLACE AND SAFETY PRACTICES

CODE : TRS311204

MODULE TITLE : PERFORMING WORKPLACE AND SAFETY

PRACTICES

MODULE DESCRIPTOR : This unit covers performing workplace and safety practices also in dealing with emergency situations.

Upon completion of this module, the trainee/student must be able to: LO 1: Follow workplace procedures for health, safety and security practices. LO 2: Deal with emergency situation.

(49)

LO1: FOLLOW WORKPLACE PROCEDURES FOR HEALTH, SAFETY AND SECURITY PRACTICES.

1. Workplace procedures for health, safety and security are identified and clearly explained.

2. Hazards and control are identified in line with workplace procedures.

3. Safe work techniques in regard with the used of devices and equipment are recognized and established.

4. Practice of 5S is understood and applied in workplace.

CONTENTS:

• Correct health, safety and security practices in line with workplace procedures. • Safe and proper work techniques in using devices and equipment

• Hazzard identification and control

• Security of documents, cash, equipment and people. • 5S

CONDITIONS:

Students/trainees must be provided with the following: • Sample workplace equipment and devices.

• Hand-outs / printed materials of safety manuals • Film / video clips

(50)

LO2 : DEAL WITH EMERGENCY SITUATION. ASSESSMENT CRITERIA:

1. Emergency situations are recognized and appropriate actions are taken. 2. Emergency procedures are followed in line with workplace procedures.

3. Details of emergency situations are reported in line with workplace procedures.

CONTENTS:

• Types / kinds of emergency.

• Emergency procedure – recognition, action and prevention. • First aid procedures.

CONDITIONS:

Students/trainees must be provided with the following: • Hands-out

• Film / video clips • First aid kit.

(51)

LO3 : MAINTAIN SAFE PERSONAL PRESENTATION STANDARDS.

1. Safe personal standards are identified and followed in line with workplace.

CONTENTS: • Use of PPE

• Safe and proper posture. CONDITIONS:

• Film / video clips

METHODOLOGY: 1. Lecture/ demonstration 2. Self-paced instruction 3. Group discussion 4. Film showing ASSESSMENT METHOD: 1. Hands-on 2. Direct observation 3. Practical demonstration 4. Role-playing/ simulation 5. Dramatization / fire drill

(52)

UNIT OF COMPETENCY : PROVIDE EFFECTIVE CUSTOMER SERVICES

CODE : TRS311205

MODULE TITLE : PROVIDING EFFECTIVE CUSTOMER

SERVICES

MODULE DESCRIPTOR : This unit deals with the knowledge, skills and attitudes in providing effective customer services. It includes greeting customers, identifying customer needs, delivering service to customers, handling queries through telephone, fax machine, Internet, e-mail, SMS and handling complaints evaluation and recommendations.

Upon completion of this module, the trainee/student must be able to: LO 1: Greet customers

LO 2: Identify customer needs LO 3: Deliver service to customer

LO 4: Handle queries through telephone, fax machine, internet, e-mail and SMS LO 5: Handle complaints, evaluation and recommendations.

(53)

1. Proper greeting of customer is specified according to standard procedure of workplace.

2. Verbal and non-verbal communication are identified and appropriated to the situation.

3. Non-verbal communication is observed carefully.

4. Cultural and social differences is understood and demonstrated.

CONTENTS:

• Components of communication, communication process and barriers of communication.

• Verbal and non-verbal communication.

• Body language, gestures, facial expressions, mannerisms. • Customs and traditions of different races.

• Modes of greeting and fare welling according to cultural and social differences. CONDITIONS:

• Flowchart / diagram • Film / video clips

(54)

1. Interpersonal skills are used to accurately identify the needs of the customer. 2. Urgency of needs should be assessed and identified.

3. Proper information and details provided to the customer. 4. Limitation in addressing needs is recognized and identified.

CONTENTS:

• Enhancement of interpersonal and listening skills. • Good working attitude and pleasant approach. • Public relations skills.

CONDITIONS:

(55)

1. Customer needs are promptly attended in line with workplace procedures and regulations.

2. Appropriate relation is maintained with customer to meet high quality service delivery.

3. Enhancement of quality of service is taken whenever possible.

CONTENTS:

• Modes of greeting and farewell.

• Proper addressing of needs of persons. (by gender, age, status, physical condition)

• Style manual requirement. • Standard letters and proformas. CONDITIONS:

(56)

1. Telephone, computer and cellular phones are properly and efficiently used. 2. Queries/questions are recorded/noted in line with workplace procedure. 3. Queries are acted upon promptly and efficiently.

CONTENTS:

• Telephone manners, proper use of fax machine. • Proper way of taking queries.

• Responses to queries.

• Taking telephone messages. CONDITIONS:

Students/trainees must be provided with the following: • Telephone

• Computer • Fax machine

• Sample telephone message sheet • Hands-out

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1. Guests are politely greeted.

2. Complaint is resolved with responsibility.

3. Nature and details of complaint are established.

4. Action is taken appropriately to resolve the complaint to meet customer satisfaction.

5. Evaluation and recommendations are acted upon with sincerity to ensure high quality standards.

CONTENTS:

• Proper way of answering complaints in line with workplace procedures. • Nature and details of complaints.

• Industry/ workplace procedures in giving evaluation and recommendations. CONDITIONS:

• Film / video clips

• Sample complaint/evaluation and recommendation sheet from industry.

METHODOLOGY: 1. Lecture/ demonstration 2. Self-paced instruction 3. Group discussion 4. Film showing ASSESSMENT METHOD: 1. Hands-on 2. Direct observation 3. Practical demonstration 4. Role-playing/ simulation

(58)

UNIT OF COMPETENCY : PREPARE PASTRY AND BAKERY PRODUCTS FOR PASTISSIRIES

CODE :

MODULE TITLE : Preparing pastry and bakery products

MODULE DESCRIPTOR : The module covers the knowledge, skill and attitude required to be able to prepare pastry and bakery products that undergone the correct procedure and techniques needed for the specific bakery product.

NOMINAL DURATION :

PREREQUISITE :

LO 1. PREPARE PASTRY AND BAKERY PRODUCTS

LO 2. DECORATE AND PRESENT PASTRY AND BAKERY PRODUCTS

(59)

5. Appropriate equipment are used according to required pastry and bakery products and standard operating procedure

6. Ingredients are selected, measured and weighed according to recipe requirement and established standards and procedure

7. Prepared variety of pastry and bakery products according to standard recipes and desired product characteristics

8. Cooked and baked Pastry and bakery products according to techniques and appropriate conditions

9. Prepared batter and dough in accordance with enterprise standards 10. Proofed products according to specified temperature and other conditions

11. Required oven temperature is selected to bake goods on accordance with the desired characteristics, standards recipe and specification and enterprise practices

CONTENTS:

• Different baking terminologies • Baking equipment

• Specific baking ingredients and its substitution • Applied mathematical operations

• Types, kinds and classification baking products • Techniques for batter and dough

• Temperature ranges in baking products • Occupational health and safety

CONDITIONS:

Students/trainees must be provided with the following: • Personal Protective equipment

• Small hand tools

• Heavy duty equipments • Pans and pots

• Measuring equipment • Set of knives • Calculator • CD’s, VHS • Hand-outs METHODOLOGY:

(60)

• Demonstration/Application • Oral Presentation ASSESSMENT: • Oral-recitation • Written examination • Observation checklist • Demonstration (Projects)

(61)

1. Presented pastries and bakery products according to specified techniques involved and proper garnishing

2. Required and appropriate filling of pastry and yeast goods in accordance with standard recipes and /or enterprises standards and customer preferences 3. Finished pastry and bakery items according to desired product characteristics 4. Presented pastry and yeast goods according to standard and procedures

established CONTENTS:

• Decorative techniques and rules for garnishing • The tools in decorating

• Tips how to present finished baked products

• Standard and procedure in pastry and yeast goods CONDITIONS:

Students/trainees must be provided with the following: • Decorative tools: • Spatula • Parchment paper • Piping bag • Pastry brush • pastry bag • turntable • serrated knife • grater METHODOLOGY: • Lecture/Discussion • Demonstration/Application • Oral Presentation ASSESSMENT: • Oral-recitation • Written examination • Observation checklist

(62)

1. Used packaging materials according to types, kinds and classification of pastry and other bake products

2. Determined shelf-life of pastries and other baked products

3. Stored pastry and bakery products according to established standards and procedures

4. Selected packaging are used for the appropriate preservation of product freshness and eating characteristics

CONTENTS:

• Different kinds of packaging materials to be used

• Shelf-life of pastries and other baked products based on the standard and procedure

• Standards and procedures of bakery products

• OHS

CONDITIONS:

Students/trainees must be provided with the following: • Storage area

• Packaging materials

• Pastries and baked product METHODOLOGY: • Lecture/Discussion • Demonstration/Application • Actual Presentation ASSESSMENT: • Oral-recitation • Written examination • Direct observation

(63)

UNIT OF COMPETENCY : PREPARE AND PRESENT CAKE, TORTE AND GATUEA

CODE :

MODULE TITLE : Preparing and presenting cake, Torte and Gateau

MODULE DESCRIPTOR : The module covers the skills and knowledge

required by patisserie to produce, fill and decorate and present range of specialized cakes where finish, decoration and presentation

are involved. NOMINAL DURATION :

PREREQUISITE :

LO 1. PREPARE CAKES

LO 2. PREPARE AND USE FILLINGS

LO 3. DECORATE CAKES

LO 4. PRESENT CAKES

(64)

LO 1 : PREPARE 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. Shortened cakes and foam type cakes are prepared according to recipe specification and desired product characteristics

4. Differentiate the mixing methods used for shortened cakes and foam-type cakes 5. Cakes are cooled according to established standards and procedures

CONTENTS:

• Culinary terms related to cakes

• Identify the main ingredients used for cakes

• Identify the specific temperature used for different type of cakes • Classify the different types of cake

• Enumerate the mixing method used for shortened cakes and foam type cakes • Identify the cooling temperature of cakes

• Different equipments in baking • Baking conditions and temperature CONDITIONS:

• Bake ware • Small hand tools • Large equipment METHODOLOGY: • Lecture/Discussion • Demonstration/Application • Actual Presentation ASSESSMENT: • Oral-recitation • Written examination • Direct observation

(65)

LO 2 : PREPARE AND USE FILLINGS ASSESSMENT CRITERIA:

1. Fillings are identified according to what specific cake it is appropriate

2. Filling are prepared and selected in accordance with required consistency and appropriate flavors

3. Slice or layer cakes are filled and assembled according to standard recipe specifications, enterprise practice and customer preference

4. Coatings and sidings are selected according to the product characteristics and required recipe specifications

CONTENTS:

• Identify the fillings appropriate in a specific cakes

• Identify the consistency and appropriate flavor of fillings

• Identify how to fill and assembly cakes according to the standard recipe specification

• Classify coating and siding based on the required recipe specification CONDITIONS:

• Small hand tools • Pans and pots

• Measuring equipment • CD’s, VHS • Hand-outs METHODOLOGY: • Lecture/Discussion • Demonstration/Application • Actual Presentation ASSESSMENT: • Oral-recitation • Written examination • Direct observation

(66)

LO 3 : DECORATE CAKES ASSESSMENT CRITERIA:

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

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

CONTENTS:

• Identify the specific decoration appropriate for the cake • Identify the standard recipes of icing and decorations CONDITIONS:

Students/trainees must be provided with the following: • Decorative tools: • Spatula • Parchment paper • Piping bag • Pastry brush • pastry bag • turntable • serrated knife • grater METHODOLOGY: • Lecture/Discussion • Demonstration/Application • Oral Presentation ASSESSMENT: • Oral-recitation • Written examination • Observation

(67)

LO 4 : PRESENT CAKES ASSESSMENT CRITERIA:

1. Cakes are presented on accordance with customers expectations and established standards and procedure equipment are selected and used and used in ac

accordance with service requirements

2. Product freshness appearances and eating qualities are maintained in accordance with the established standard and procedure

3. Cakes are marked or cut portion-controlled to minimize wastage and in accordance with the enterprise specifications and customer preferences

CONTENTS:

• Identify the equipment selected and used in accordance with service requirement • Identify the product freshness, appearance, characteristics of prepared cakes • Familiarize the cutting-portion to minimize the wastage of cake

CONDITIONS:

Students/trainees must be provided with the following: • Stands • Packaging materials • Decorative techniques METHODOLOGY: • Lecture/Discussion • Demonstration/Application • Oral Presentation ASSESSMENT: • Oral-recitation • Written examination • Observation • Demonstration (Projects)

(68)

LO 5 : STORE CAKES

1. Cakes are stored in accordance with establishment’s standard and procedures 2. Storage methods are identified in accordance with a product specifications and

established standards and procedures

CONTENTS:

• Enumerate the standards and procedure of storing cake products • Identify the storage method for cakes

• OHS

CONDITIONS:

Students/trainees must be provided with the following: • Cutting materials • Packaging materials METHODOLOGY: • Lecture/Discussion • Demonstration/Application • Oral Presentation ASSESSMENT: • Oral-recitation • Written examination • Observation checklist

(69)

UNIT OF COMPETENCY : PRESENT DESSERTS CODE :

MODULE TITLE : PRESENTING DESSERTS

MODULE DESCRIPTOR : This unit deals with the various and specialized techniques of desserts presentation required by patisserie in hospitality enterprises

NOMINAL DURATION :

CERTIFICATE LEVEL : NC II PREREQUISITE :

Upon completion of this module, the trainee/student must be able to: LO 1. Presents and serve plated desserts.

LO 2. Plans prepare and conduct a dessert trolley and presentation. LO 3. Store and package desserts

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LO 1. PRESENT AND SERVE PLATED DESSERTS. ASSESSMENT CRITERIA:

1. Desserts are used and prepared according to product items, occasion and enterprise standards and procedures.

2. Desserts are plated and decorated in accordance with enterprise standards and procedures.

CONTENTS:

• Portion control and presentation of dessert • Steps in plating and decorating dessert

CONDITIONS:

Students/Trainees must be provided with the following: • Measuring Devices

• Piping bags and attachment • China ware • Decorating materials METHODOLOGY: • Lecture/Discussion • Demonstration/Application • Oral Presentation ASSESSMENT: • Oral-recitation • Written examination • Observation checklist

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LO 2. PLAN PREPARES AND CONDUCTS A DESSERT TROLLEY PRESENTATION. ASSESSMENT CRITERIA:

1. Planned and utilized trolley services for dessert according to available facilities equipment and customer/enterprise requirements.

2. Prepared and arranged variety of desserts in accordance with enterprise standards and procedure.

CONTENTS:

• Trolley services in preparation and presentation of dessert

• Diagram presentation on how to arrange and prepare variety of dessert CONDITIONS:

Students/Trainees must be provided with the following: • Measuring Devices • China ware • Decorating materials • Packaging materials • Trolley METHODOLOGY: • Lecture/Discussion • Demonstration/Application • Oral Presentation ASSESSMENT: • Oral-recitation • Written examination • Observation checklist

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LO 3. STORE AND PACKAGE DESSERTS ASSESSMENT CRITERIA:

1. Stored dessert in accordance with the required temperature and customer’s specifications.

2. Packaged desserts in accordance with established standards and procedures. CONTENTS:

• Temperature range in storing desserts • Packaging design techniques

CONDITIONS:

Students/Trainees must be provided with the following:

• Packaging materials • Thermometer

• Display cabinets including temperature controlled cabinets • Refrigerator • Chillers • Freezers • China ware METHODOLOGY: • Lecture- Discussion • Demonstration • Application • Presentation ASSESSMENT METHOD: • Hands-on • Direct Observation • Practical Demonstration

(73)

UNIT OF COMPETENCY : PREPARE AND DISPLAY PETITS FOURS

CODE :

MODULE TITLE : Preparing and displaying petit fours

MODULE DESCRIPTOR : The module covers the knowledge, skill and attitude required to be able to prepare and display petits fours to a level of high and consistent quality.

NOMINAL DURATION :

PREREQUISITE :

Upon completion of this module, the trainee/student must be able to: LO 1. PREPARE ICE PETITS FOURS

LO 2. PREPARE FRESH PETITS FOURS LO 3. PREPARE MARZIPAN PETITS FOURS LO 4. PREPARE CARAMELIZED PETITS FOURS LO 5. DISPLAY PETITS FOURS

(74)

LO 1 : PREPARE ICED PETITS FOURS ASSESSMENT CRITERIA:

1. Sponges and bases are prepared, cut and assemble according to standard recipes and enterprise requirements and practices.

2. Fillings are prepared with the required flavors and consistency.

3. Fondant icing is brought in accordance with the required temperature and established standards operating procedures.

4. Decorations are designed and used in accordance with the establishment standards and procedure.

CONTENTS:

• Characteristics of classical and contemporary petits four • Underlying principles in making petit fours

• types and kinds of sponge and bases • different kinds of fillings

• Procedure in making fondant icing • decors and designs

CONDITIONS:

• Small hand tools • Measuring equipment • Set of knives

• Rolling Pin

• Decorative cutters • Molder

• Pots and pans • CD’s, VHS • Hand-outs

(75)

• Demonstration/Application • Oral Presentation ASSESSMENT: • Oral-recitation • Written examination • Observation

LO 2: PREPARE FRESH PETITS FOURS ASSESSMENT CRITERIA:

1. A selection of small choux paste shapes are baked and decorated in accordance with established standards and procedures.

2. Baked sweet paste are prepared and blinded in accordance with established standards and procedures.

3. Garnishes, glazes and finished are used in accordance with the established standards and procedures.

CONTENTS

• Identify the kinds of small choux paste • Types of sweet paste and fillings

• Different garnishes, glazes and finishes CONDITIONS:

• Small hand tools • Measuring equipment • Bake wares

• Pot and pans • Molder (tart) • Pastry brusher • Piping tube • Pastry bag • Set of knives • Decorative cutters • CD’s, VHS • Hand-outs METHODOLOGY: • Lecture/Discussion

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ASSESSMENT: • Oral-recitation • Written examination • Observation

LO 3: PREPARE MARZIPAN PETITS FOURS ASSESSMENT CRITERIA:

1. Flavor and shape quality marzipan appropriate producing mini-size fruits 2. Coat marzipan fruits to preserve desired eating characteristics of and of

required, soften with egg whites, pipe into shapes are seal/brown with applied heat according to enterprise practice.

CONTENTS

• Specify flavor and shape quality marzipan • Tips on coating marzipan fruits

CONDITIONS:

• Small hand tools

• Heavy duty equipments • Pans and pots

• Measuring equipment • Piping tube • Set of knives • Molder • Rolling Pin • Decorative cutters • CD’s, VHS • Hand-outs METHODOLOGY: • Lecture/Discussion