Annex A

Sample Training Plan

Course: Bread and Pastry Production NC II

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

( ) Full- Online ( ) Blended online ( ) Distance Learning

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

( ) Full- Online ( ) Blended online ( ) Distance Learning

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

( ) Full- Online ( ) Blended online ( ) Distance Learning

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

( ) Full- Online ( ) Blended online ( ) Distance Learning

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

( ) Full- Online ( ) Blended online ( ) Distance Learning

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