CAMARINES SUR INSTITUTE OF FISHIERIES AND

MARINE SCIENCES
CASIFMAS PASACAO CAMPUS
STA. ROSA DEL NORTE
 CASIFMAS was established as
the Pasacao School of Fisheries
through the RA 1667 in June
22, 1963.

CASIFMAS PASACAO CAMPUS CASIFMAS LIBMANAN CAMPUS

STA. ROSA DEL NORTE POTOT LIBMANAN CAM SUR

It was converted to its present state

through the RA 7948 enacted on
March 3, 1995. On April 25, 2000
the administration of CASIFMAS was
transferred from CHED to TESDA.

CASIFMAS PASACAO CAMPUS CASIFMAS MINALABAC CAMPUS

CARANAN HOBO
Vision Values Statement
 TESDA The transformational We believe in demonstrated
leader in the technical education and competence, institutional integrity,
skills development of the Filipino personal commitment and deep
workforce. sense of nationalism.

Quality Policy
Mission We measure our worth by the
 TESDA sets direction, promulgates satisfaction of the customers we serve"
relevant standards, and implements Through:
 Strategic Decisions
programs geared towards a quality-  Effectiveness
assured and inclusive technical  Responsiveness
education and skills development  Value Added Performance
 Integrity
and certification system.  Citizen focus
 Efficiency
 Competency-Based
Training (CBT)

CBT is a training delivery

approach that focuses on the
competency development of
the learner as a result of the
training.
 Competency-Based Training . . .

1. emphasizes most on what the learner

can actually do;
2. focuses on outcomes rather than the
learning process within specified time;
3. is concerned with the attainment and
application of knowledge, skills and
attitude to a specific level of competency.
Why the Competency-Based Approach?

Education and training must

keep pace with technology
and customer requirements.
The Education and Training System should
begin and end with the customers needs
Commerce, Industry and Government

Technical
Communicates need priorities
Commerce, and
Industry Professional
and Education
Government Responds w/ system & courses and
to meet industry needs Training
 How are these needs identified and
coordinated?

Usually through a job analysis process with the development of competency

standards

at …

the industry-wide level or

organizational level
 Principles of CBT

1. “The training is based on curriculum developed from the competency standards”

2. “Learning is competency-based or modular in structure” – a learner must exhibit

complete competency in one module before they can proceed to another
competency.

3. “Training delivery is individualized and self- paced” – learners are acknowledged to

have different learning needs.

4. “Training is based on work that must be performed” – training activities are always
based on prevailing industry standards.

5. “Training materials are directly related to the competency standards and the
curriculum”
 Principles of CBT
6. “Assessment of learners is based in the collection of evidences of work performance based
on industry or organizational required standards”

7. “Training is based on and off the job components and off the job components” – training
activities are conducted in a simulated work environment.

8. “The system allows Recognition of Prior Learning (RPL) or current competencies” – a

learner’s prior working experience is considered when they seek to learn another
competency.

9. “The system allows for learner to enter and exit programs at different times and levels and to
receive an award for competencies attained at any point”

10.“Approved training programs are nationally accredited” – TESDA ensures that the
aforementioned programs adhere to the current guidelines of the Unified TVET Program
Registration and Accreditation System (UTPRAS).
 TVET Trainers Qualification

1. Qualification Levels I to IV, from Trainer I to

Mentor/Master Trainer.
2. The qualification level is a combination of competencies
in Technology and Methodology / Professional streams.
3. The technology levels follow the PTQF, a system of
assessment and certification for workers.
 TVET Trainers Qualification

4. A trainer must have a National Certificate level higher

than the qualification level of the trade he/she is
teaching.
5. A TVET trainer must be at least NC II certified.
6. Only Mentors/Master Trainers are allowed to handle
training of Trainers.
7. The methodology levels shall follow the Trainers
development paradigm.
ROLE OF THE CBT TRAINER
1. Serves as a team member to determine what is to be learned
2. Stimulates trainees‟ motivation.
3. Manages learning: a consultant rather than a provider of information; a facilitator of
the of learning
4. Diagnose and solves learning problems
5. Evaluates student achievement
6. Assist learners to obtain individualized rewards
7. Assist each trainee in designing a personalized plan of study.
8. Installs confidence in the learner by providing experiences where learners may
succeed
9. Trainers guide students how to learn.
ROLE OF THE CBT TRAINEE
1. Trainees may select
what to learn and
when they want to learn it, within reason ,
how they want to learn and
learn at their own pacing within program guidelines
2. Compete against present job standards
(not against other students) and
graded on achievement of the standards or criteria of each task.
3. Evaluate their own progress
4. Rated mainly on performance, while paper and pencil tests will be
used mainly to check their knowledge of the task.
 SECTION 1 BREAD AND PASTRY PRODUCTION NC II
QUALIFICATION
The BREAD AND PASTRY PRODUCTION NC II Qualification consists of competencies that person must achieve to be able to clean equipment , tools
and utensils and prepare, portion and plate pastries, breads and other dessert items to guests in hotels, motels, restaurants, clubs, canteens, resorts
and luxury lines/cruises and other related operations. This Qualification is packaged from the competency map of Tourism Sector (Hotels and
Restaurants) as shown in Annex A.

The Units of Competency comprising this Qualification include the

following:

CODE NO. BASIC COMPETENCIES CODE NO. CORE COMPETENCIES

500311105Participate in workplace communication TRS741379 Prepare and produce bakery products
500311106 Work in team environment TRS741380 Prepare and produce pastry products
500311107 Practice career professionalism TRS741342 Prepare and present gateaux, tortes and cakes
500311108 Practice occupational health and safety procedures TRS741344 Prepare and display petits fours
TRS741343 Present desserts
CODE NO. COMMON COMPETENCIES
TRS311201 Develop and update industry knowledge
TRS311202 Observe workplace hygiene procedures

TRS311203 Perform computer operations A person who has achieved this Qualification is competent to be:
TRS311204 Perform workplace and safety practices  Commis – Pastry
TRS311205 Provide effective customer service  Baker
 CORE COMPETENCIES

UNIT OF COMPETENCY: PREPARE AND PRODUCE BAKERY PRODUCTS

UNIT CODE : TRS741379
UNIT DESCRIPTOR : This unit deals with the knowledge and skills required by bakers and pastry cooks
(patissiers) to prepare and produce a range of high-quality bakery products in commercial food production
environments and hospitality establishments.

Element PERFORMANCE CRITERIA

(Learning Outcome) Italicized terms are elaborated in the Range of Variables
1.1 Required ingredients are selected, measured and weighed according to
recipe or production requirements and established standards and
procedures
1.2 A variety of bakery products are prepared according to standard mixing
procedures/formulation/ recipes and desired product characteristics
(COC 1, LO 1) 1.3 Appropriate equipment are used according to required bakery products
Prepare bakery products and standard operating procedures
1.4 Bakery products are baked according to techniques and appropriate
conditions; and enterprise requirement and standards
1.5 Required oven temperature are selected to bake goods in accordance
with the desired characteristics, standards recipe specifications and
enterprise Practices
CONVERSION / SUBSTITUTION OF
WEIGHT AND MEASURES
1 TBSP. All-purpose ½ TBSP. cornstarch, 1 ounce chocolate 3tbsp. Cocoa plus 1 tbsp.
flour potato starch, rice fat
starch or arrow root 1 tbsp. baking powder ¼ cup sugar plus ½ fully
starch soured milk or lemon juice
mixed with sweet milk to
1TBSP. cornstarch 2 TBSP. all purpose make up ½ cup ¼ tsp
flour baking soda plus ¼ to ½
cup molasses ¼ cream of
1C Sifted cake flour 7/8cup all purpose flour tartar
sifted, 1 cup APF
minus 2 tbsp 1 tsp active dry yeast 1 package (7g) dry yeast
compressed yeast cake
1C sugar granulated 1 1/3cup brown sugar
lightly packed, 1 ½ cup
1 whole egg 2 egg yolks or 3 tbsp.
corn syrup minus ½ to thawed from frozen eggs 2
1/3 cup liquid ½ tbsp. sifted dry whole
eggs powder plus 2 ½
1 cup honey 1 ¼ cup sugar plus ½
tbsp. lukewaem water
cup liquid
1 egg yolk 1 1/3 tbsp. frozen egg yolk

1 cup whole milk 1 cup reconstituted non-fat dry milk plus 2 ½ tsp of
butter or margarine

1 cup milk 3 tbsp. of sifted non-fat dry milk plus 1 cup water

1 cup butter milk or sour milk 1 tbsp. of vinegar or lemon juice plus enough sweet
milk to make 1 cup (let stand for 5 minutes) 1 ¾
tsp of cream of tartar plus 1 cup of milk
 STANDARD TABLE WEIGHT AND
MEASURES
1 tablespoon (T)(tbsp.) 3 teaspoon (t)(tsp)
2 tbsp. 1/8 cup
5 1/3 tbsp. 1/3 cup
4 tbsp. ¼ cup
¾ cup + 2 tbsp 7/8 cup
16 tbsp 1 cup
2 cups 1 pint
4 cups 1 quart
16 ounces 1 pound
KINDS OF BREAD
 KINDS OF
BREAD
YEAST BREAD QUICK BREAD
• made from flour, water, salt and other • made with quick-acting leavening
ingredients and leavened by yeast agents and is mixed, shaped, and
EXAMPLE: baked in one interrupted process
o Basic soft roll EXAMPLE:
o Cinnamon roll o Muffins
o Pizza dough o Biscuits
o Doughnuts o Waffles
o Baguttes o Pancakes
o Banana bread
 KINDS OF
DOUGH 3 TYPES OF MIXING DOUGH
• LEAN DOUGH – made up of basic 1) THE STRAIGHT DOUGH METHOD
ingredients for bread flour (yeast, salt, – mixed all the ingredients together at
sugar, shortening) one time to make the dough

Example: pan de sal, loaf bread, French 2) THE SPONGE DOUGH METHOD –
bread involves mixing parts of the liquid,
flour and all of the yeast to make a
soft mixture
• RICH DOUGH – contains milk, butter,
egg fruit and other condiment-roll
3) THE NO KNEAD METHOD OR NO
TIME DOUGH METHOD –
EXAMPLE: ensaymada, and coffee
cake,
 STAGES IN BAKING
PROCESS

• MEASURING • STORING
• MIXING
• FERMENTATION
• PUNCHING
• SCALING
• ROUNDING OR SHAPING
• PANNING
• PROOFING TIME
• BAKING
• COOLING AND PACKAGING
TOOLS and EQUIPMENTS
 MIXE
RS
Mixers are essential tools in the bakeshop.
Mixers have three main mixing
attachments:

PADDLE– is flat blade used for general mixing

WIRE WHIP - is used for such tasks as

beating egg foams and cream.

DOUGH ARM OR HOOK - is used for mixing

and
kneading yeast doughs;
dough hooks may be standard J-hooks
or spiral hooks.
 OVEN MIXING BOWL MUFFIN PAN
They are essential for the most useful mixing bowls are made metal baking pan with cup-shaped
producing
breads, cakes, cookies, pastries, and of stainless steel and have indentations for baking muffins Pans
other baked items. Ovens bottoms. They are used for general
round are available for making muffins in
enclosed spaces in which food
are mixing and whipping. The several sizes.
is heated, usually by hot air. construction enables the whip to reach
round
all areas, for thorough mixing
or whipping.
 BOWL KNIFE,
PIE PAN TUBE PAN STRAIGHT SPATULA OR
PALETTE KNIFE
shallow pan with sloping sides, used for a deep cake pan with a tube in the this tool has a long, flexible blade with
baking pies. Disposable aluminum pie center. The tube promotes even baking a rounded end. Used mostly
pans are usually used in retail of angel food cakes and similar items. spreading icing on cakes and for mixing
for
bakeshops
and bowl scraping.
.
 PASTRY BRUSH COMB ICING CUTTER
Pastry brushes are used to brush items A small plastic tool, usually triangular, Many types of cutters are used in the
with egg wash, glaze, and so on. with serrated edges in various patterns, pastry department. Cookie cutters and
for decorating icings and other pastry pastry cutters, available in
and decorative items. shapes, cut decorative shapes
many
stamping them from rolled-out
by
dough;cut repetitive shapes quickly and
efficiently, with minimal loss of dough to
trimmings and scraps.
 WOODEN OR
PASTRY BAG STEEL
PEELS ROLLING PIN
A cone-shaped cloth or plastic bag with A thin, flat wooden board or steel sheet
an open end that can be fitted with with a long handle, used for inserting Many types of rolling pin are used in
metal or plastic tubes or tips of various and removing hearth breads from deck the bakeshop for rolling out doughs.
shapes and sizes. ovens. Perhaps the most versatile pin, used
Used for shaping and decorating with for most general rolling tasks, is simply
items such as icing; for filling certain a solid hardwood rod, about 2 inches
kinds of pastries and other items, such (5 cm) thick and 20 inches (50 cm) long
as éclairs; and for portioning creams,
fillings, and doughs.
 SCRAPERS TURNTABLE WIRE RACK
is a small rectangle of stainless steel
S
A round, flat disk that swivels freely on A wire grate used to hold baked goods
with a handle along one of the long a pedestal base. Used for holding as they are cooling, or to hold items
edges. It is used for cutting cakes for decorating such as cakes while liquid icings, such
and
portioning dough and for
as fondant, are applied
scraping tabletops.
 JELLY ROLL PAN PASTRY BLENDER PASTRY TIP
shallow a rectangular pan used has a handle and with wire, used to cut a pointed metal or plastic
for fat or shortening in the preparation of tube
connected to the opening of the pastry
baking rolls pies, biscuits, or doughnuts bag and is used to form
designs
desired
WORKING WITH INGREDIENTS
 FLOU
R
Characteristics of FLOUR
•Hard wheat/
Strong flour
• Soft wheat/ weak flours
Have a low protein
 Have a high
protein content
content. We use weak flours
 We use
strong flour for cakes cookies, and
for bread and other pastries.
yeast products
 Grown in the
 Mainly grown in
the southern
middle west of the U.S
U.S
 Bread flour Cake flour
All-purpose flour
• From hard wheat has enough good- • Cake flour is a weak or low-gluten flour
quality gluten to make it ideal for yeast made from soft wheat. • also a weak or low-gluten flour,
breads. • it has a soft, smooth texture and a but it is slightly stronger than cake
• bread flours typically range from 11 to pure white color. flour.
13.5% protein and 0.35 to 0.55% ash. • Cake flour is used for cakes and other • It has the creamy white color of
delicate baked goods that require low rather than the pure white of cake
gluten content. flour.
• Protein of cake flour is • Pastry flour is used for pie doughs
content and ash content is and for some cookies, biscuits, and
approximately 8%, muffins.
approximately 0.3%.
 SUGAR
S PURPOSE IN BAKING

Granulated sugar or refined sugar

• They add sweetness and flavour.
• They create tenderness and
Confectioners’ sugars - are ground to fineness of texture, partly by
a fine powder and mixed with a small weakening the gluten structure.
amount of starch (about 3%)
• It gives the smoothest texture in icings.
• They give crust color.
• They increase keeping qualities by
BROWN SUGAR contains some retaining moisture.
caramel mineral matter, and moisture. It • They act as creaming agents with
contains some amount of molasses. fats and as foaming agents with
•This is used in baked products eggs.
where the flavor and color of brown sugar
desired • They provide food for yeast.
SUGAR
S
glucose Corn syrup
• Glucose is the most common of • are medium-conversion glucose syrups in which
the simple sugars nearly
half the starch is converted to glucose.
(monosaccharides). • useful for imparting moistness and tenderness to
• As a result, these syrups are only baked goods.
slightly sweet. They are also
very thick, because there are
many larger molecules in the
solution
FATS AND SHORTENING
DIFFERENT TYPES
OF SHORTENING
• FATS – form of solid shortening,
margarine, or butter; or in the
liquid form of oil contributes
tenderness, moistness, and a
smooth mouth feel to baked
goods
• Enhance the flavors of the
ingredients as well as contributes
it own flavor, as in the case of
butter
 SHORTENING
• mean any of a group of solid fats, usually white and tasteless,
that are especially formulated for baking.
• Shortenings generally consist of nearly 100% fat. Shortenings may
be made from vegetable oils, animal fats, or both. During
manufacturing, the fats are hydrogenated.
 SHORTENI
NG
BUTTER MARGARINE LARD
MADE BY HIGHLY CONCENTRATING MADE FROM HYDROGENATED MADE FROM PIG FAT AND IS
ANIMAL FATS OR REFINED PLANTS OIL AND NEUTRAL IN FLAVOR
WATER
 EGGS
• ADD FLAVOR AND
COLOR, CONTRIBUTE
TO STRUCTURE,
• INCORPORATE AIR
WHEN BEATEN,
• PROVIDE LIQUID, FAT
AND PROTEIN
• EMULSIFY FAT
WITH LIQUID
INGREDIENTS
LIQUID
WATER MILK JUICE
CONTRIBUTES WATER AND THEY ARE PROBABLY BEST USED
NECESSARY IN BAKED GOODS FOR
VALUABLE NUTRIENTS TO BAKED IN BAKED PRODUCTS WHICH HAVE
HYDRATING PROTEIN
GOODS. IT HELPS BROWNING BAKING SODA AS AN INGREDIENT.
TO OCCUR AND ADDS FLAVOR.
 THE
CHEMICAL
LEAVENING
AGENTS
• BAKING SODA
• BAKING POWDER

USES OF LEAVENING AGENT:

 MAKED BAKED PRODUCE
LIGHT AND EASY TO CHEW

 TO FACILITATE DIGESTION
OF BAKED PRODUCTS

 TO MAKE THE BAKED

PRODUCT MORE
PALATABLE AND
APPETIZING
THANK YOU!