The sample training plan provides an outline for a course on Bread and Pastry Production. It includes three learning outcomes for each unit: 1) Prepare bakery/pastry products, 2) Decorate and present products, and 3) Store products. For each outcome, it lists the topics to be covered, such as ingredients, equipment, recipes, baking techniques, and occupational health and safety. A variety of online and written resources are recommended for learning, including video demonstrations and technical manuals. The plan suggests delivery through online, blended, or distance learning modalities.
The sample training plan provides an outline for a course on Bread and Pastry Production. It includes three learning outcomes for each unit: 1) Prepare bakery/pastry products, 2) Decorate and present products, and 3) Store products. For each outcome, it lists the topics to be covered, such as ingredients, equipment, recipes, baking techniques, and occupational health and safety. A variety of online and written resources are recommended for learning, including video demonstrations and technical manuals. The plan suggests delivery through online, blended, or distance learning modalities.
The sample training plan provides an outline for a course on Bread and Pastry Production. It includes three learning outcomes for each unit: 1) Prepare bakery/pastry products, 2) Decorate and present products, and 3) Store products. For each outcome, it lists the topics to be covered, such as ingredients, equipment, recipes, baking techniques, and occupational health and safety. A variety of online and written resources are recommended for learning, including video demonstrations and technical manuals. The plan suggests delivery through online, blended, or distance learning modalities.
Unit of Prepare and produce bakery products Competency: Module Title: Preparing and producing bakery products Modality: Check modality will be applied. Multi-modal is allowed
Learning Contents Learning Resources Outcomes LO 1: Culinary and technical CBLM Bread and Pastry Production Prepare terms related to bakery NC II bakery products https://www.slideshare.net/bhelagripa/p products Baking equipment repare-and-produce-bakery-product Specific baking ingredients https://www.bbcgoodfood.com/howto/ and its substitution guide/baking-equipment Applied mathematical Teachers Demonstration operations Types, kinds and classification of bakery products Mixing procedures/formulation/reci pes and desired product characteristics of variety bakery products Baking techniques, appropriate conditions and enterprise requirements and standards Temperature ranges in baking bakery products Occupational health and safety
LO 2: CBLM Bread and Pastry Production
Decorate and Regular and special fillings NC II present and coating/icing, glazes https://www.academia.edu/10040675/C bakery and decorations BLM_- products Decorative techniques and _BPP_Prepare_and_Produce_Bakery_ rules for garnishing Products_ The tools and materials in Teachers Demonstration (Face to face) decorating, finishing and presenting Standards and procedures in decorating, finishing and presenting bakery products OHS LO 3: Store Different kinds of packaging CBLM Bread and Pastry Production bakery materials to be used NC II products Shelf-life of bakery products https://www.iddba.org/training- Standards and procedures materials/pdfs/isb1.aspx?ext=.pdf in storing bakery products Teachers Demonstration Standards and procedures in packaging bakery products OHS Course: Bread and Pastry Production NC II Unit of PREPARE AND PRODUCE PASTRY PRODUCTS Compet ency: Module PREPARING AND PRODUCING PASTRY PRODUCTS Title: Modality: Check modality will be applied. Multi-modal is allowed
Learning Contents Learning Resources Outcom es LO 1: CBLM Bread and Pastry Production NC II P Culinary and https://www.slideshare.net/joan_vizconde7/learning- r technical module-in-bread-and-pastry-productionuc2-prepare-and- e terms related produce-pastry-products p to pastry Teachers Demonstration (Face to face) a products r e Baking p equipment a Ratio of s ingredients tr required to y produce a p balance r formula o Correct d u proportion c control, yields, t weights and s sizes for profitability Types, kinds and classification of pastry products Mixing procedures/for mulation/recip es and desired product characteristics of variety pastry products Baking techniques, appropriate conditions and enterprise requirements and standards Temperature ranges in baking pastry products Occupational health and safety
LO 2: Regular and CBLM Bread and Pastry Production NC II
Decorat special fillings http://www.craftybaking.com/learn/decorating/pastry e and and https://www.youtube.com/results? present coating/icing, search_query=Decorate+and+present+pastry+products pastry glazes and Teachers Demonstration (face to face) products decorations Decorative techniques and rules for garnishing The tools and materials in decorating, finishing and presenting Standards and procedures in decorating, finishing and presenting pastry products OHS
LO 3: Different kinds CBLM Bread and Pastry Production NC II
Store of packaging https://www.youtube.com/results? pastry materials to be search_query=Store+pastry++products products used https://www.slideshare.net/NikkaJeanOrbes1/presenting- Shelf-life of serving-and-storing-baked-products pastry Teachers Demonstration products Standards and procedures in storing pastry products Standards and procedures in packaging pastry products OHS Course: Bread and Pastry Production NC II Unit of PREPARE AND PRESENT GATEAUX, TORTES AND CAKES Competency: Module Title: PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES Modality: Check modality will be applied. Multi-modal is allowed
Learning Contents Learning Resources Outcomes LO 1: Prepare CBLM Bread and Pastry Production sponge Culinary terms related to NC II and sponge and cakes https://www.youtube.com/watch? cakes Main ingredients used for v=bFppPw0-Sfk variety of sponge and cakes Teachers Demonstration (face to face) 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
LO 2 : Prepare Identification of fillings CBLM Bread and Pastry Production
and use appropriate in a specific NC II fillings cakes https://www.youtube.com/results? Identification of the required search_query=Prepare+and+use+fillings consistency and appropriate Teachers Demonstration (face to face) 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
LO 3: Decorate Identification of specific CBLM Bread and Pastry Production
cakes decorations appropriate for NC II sponge and cakes https://www.youtube.com/results? Identification of standard search_query=Decorate+cakes recipes of icings and Teachers Demonstration (face to face) decorations for sponge and cakes
LO 4: Present Selection and usage of CBLM Bread and Pastry Production
cakes equipment in accordance NC II with service requirements https://www.youtube.com/results? Identification of the product search_query=Present+cakes freshness, appearance, Teachers Demonstration characteristics of prepared cakes Cutting portion-controlled to minimize the wastage of cake
LO 5: Store Standards and procedures of CBLM Bread and Pastry Production
cakes storing cake products NC II Storage methods for cakes https://www.youtube.com/results? OHS search_query=Store+cakes Teachers Demonstration
Course: Bread and Pastry Production NC II
Unit of PREPARE AND SERVE OTHER TYPES OF DESSERTS Competency: Module Title: PREPARING AND SERVING OTHER TYPES OF DESSERTS Modality: Check modality will be applied. Multi-modal is allowed
Learning Contents Learning Resources Outcomes LO 1: Prepare Varieties and characteristics of CBLM Bread and Pastry other specialized cakes, both classical Production NC II types and contemporary and other types https://www.youtube.com/watch of of desserts ?v=dT6C--QY8Qs desser Commodity knowledge, including Teachers Demonstration (Face to ts quality indicators of specialized face) 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
LO 2: Plan Planning, preparing and CBLM Bread and Pastry
prepare and presenting trolley services Production NC II conduct a Arranging and preparing variety https://www.academia.edu/100 dessert trolley of desserts 40911/CBLM_- presentation. _BPP_Present_Desserts_ OHS Teachers Demonstration LO 3: Store Temperature range in storing CBLM Bread and Pastry and desserts Production NC II packag Packaging design techniques https://www.slideshare.net/zed e tek/packaging-storing-and- desser Standards and procedures in storing and packaging desserts distribution-powerpoint ts OHS Teachers Demonstration (face to face) Course: Bread and Pastry Production NC II Unit of PREPARE AND DISPLAY PETITS FOURS Competency: Module Title: PREPARING AND DISPLAYING PETITS FOURS Modality: Check modality will be applied. Multi-modal is allowed
Learning Contents Learning Resources Outcomes LO 1: Prepare Characteristics of classical and CBLM Bread and Pastry petits contemporary petits fours Production NC II fours Underlying principles in https://www.mybluprint.com/article/t preparing petit fours hese-fancy-petit-fours-are-ridiculously- Types and kinds of sponge easy and bases Teachers Demonstration (face to face) Different kinds of fillings Procedure in making fondant icing Decorations and designs OHS
LO 2: Prepare Kinds of small choux paste CBLM Bread and Pastry
fresh Types of sweet paste and Production NC II petits fillings http://www.lancaster.k12.oh.us/userfil fours Different garnishes, glazes and es/816/Classes/7685/tm_prepare_&_d finishes isplay_petit_fours_final.pdf?id=538796 Standards and operating https://www.youtube.com/watch? procedures in preparing fresh v=GsK2qafYs4Y petits fours Teachers Demonstration OHS
LO 3: Prepare flavor and shape CBLM Bread and Pastry
marzip specifications and enterprise Production NC II an standards of quality marzipan https://www.marthastewart.co petits Standards and operating m/318823/marzipan- fours procedures in coating pumpkin-petits-fours marzipan fruits Teachers Demonstration OHS LO 4: Prepare Specifications of fresh fruits CBLM Bread and Pastry caram needed to caramelized Production NC II elized Specifications of dried fruits https://www.youtube.com/wat petits needed. ch?v=vpWkRiocIRg fours Kinds of sugar to caramelized Teachers Demonstration
LO 5: Display Kinds and uses of receptacles CBLM Bread and Pastry
petits for petits fours Production NC II fours Tips on how to display petit https://www.youtube.com/res fours ults? Standards and procedures in search_query=Display+petits displaying petits fours +fours OHS Teachers Demonstration (face to face) LO 6: Store Tips on storing petits fours CBLM Bread and Pastry patits Temperature requirements in Production NC II fours storing petits fours https://www.youtube.com/res Standards and procedures in ults? storing and packaging petits search_query=Store+patits+f fours ours OHS Teachers Demonstration