COMPETENCY – BASED CURRICULUM
Course Title : Bread and Pastry Production
Nominal Duration : 141 hours
Qualification Level : NC II
Course Description : This course is designed to enhance the
knowledge, skills and attitude in bread and pastry production to prepare and
present desserts; prepare and display petits four in accordance with industry
standards. It covers the basic, common and core competencies.
TRAINEE ENTRY REQUIREMENTS:
Trainees or students who wants to entry into these qualifications
should possess the following requirements:
Can communicate in basic English either oral and written;
At least high school graduate;
Physically and mentally fit;
With good moral character; and
Can perform basic mathematical computation
With pleasing personality
Course Structure:
CORE COMPETENCIES
(105 HOURS)
Units of Module Nominal
Learning Outcomes Duration
Competency Title
Assessment Methods:
Oral questioning
Written examination
Observation
Demonstration
Course Delivery:
Demonstration
Interview
Oral Questioning
B. Modules of Instruction
Core Competency
Unit of Competency: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
Module Title : Preparing and Presenting Gateaux, Tortes and Cakes
Module Descriptor : this module covers the knowledge and skills required by
bakers and pastry cooks (patissiers) to produce, fill, decorate
and present a range of specialized sponges and cakes, where
finish, decoration and presentation of a high order is
required.
Nominal Duration : 26 hours
Summary of Learning Outcomes:
LO 1. Prepare sponge and cakes
LO 2. Prepare and use fillings
LO 3. Decorate cakes
LO 4. Present cakes
LO 5. Store cakes
Details of Learning Outcomes:
LO1: PREPARE SPONGE AND CAKES
Assessment Criteria Contents Conditions Methodologi Assessment
es Methods
Ingredients are Varieties and Personal Lecture Oral
selected, measured characteristics Protective Actual questioning
and weighed of specialized Equipment Demonstrati Written
according to recipe cakes, both Bake ware on Examination
requirements, classical and Small hand On-the-job Observation
enterprise practices contemporary tools training, Demonstration
and customer Selection of Large Video
practices appropriate equipment Presentation
Required oven baking
temperature is equipments
selected to bake
goods in accordance
with desired
characteristics,
standard recipe
specifications and
enterprise practices
Sponges and cakes
are prepared
according to recipe
specifications,
techniques and
conditions and
desired product
characteristics
Appropriate
equipment are used
according to required
pastry and bakery
products and
standard operating
procedures
Sponges and cakes
are cooled according
to established
standards and
procedures
LO2: PREPARE AND USE FILLINGS
Assessment Criteria Contents Conditions Methodologies Assessment
Methods
Fillings are prepared Appropriate Lecture Oral
and selected in fillings in a Personal Actual questioning
accordance with specific Protective Demonstration Written
required consistency cakes Equipment On-the-job Examination
and appropriate Classification Small training, Observation
flavors of coating hand tools Video Demonstration
Slice or layer sponges and siding Pans and Presentation
and cakes are filled Pots
and assembled Measuring
according to standard equipment
recipe specifications, Hand-Outs
enterprise practice
and customer
preferences
Coatings and sidings
are selected
according to the
product
characteristics and
required recipe
specifications
LO3: DECORATE CAKES
Assessment Criteria Contents Conditions Methodologies Assessment
Methods
Sponges and Tools and Liquid Lecture Oral
cakes are decorated materials Measuring Actual questioning
suited to the product used in Cup Demonstration Written
and occasion and in decorating Pipping Bag On-the-job Examination
accordance with cakes Hand training, Observation
standard recipes and Decorating mixture Video Demonstration
enterprise practices cakes Spatula Presentation
Suitable icings Rubber
and decorations are scraper
used according to Cake comb
standard recipes Decorating
and/or enterprise Tips
standards and Cake board
customer preferences Cake
turntable
Mixing bowl
Refrigerator
LO4: PRESENT CAKES
Assessment Criteria Contents Conditions Methodologies Assessment
Methods
Types of Packaging Lecture Oral
Cakes are presented Display materials Actual questioning
on accordance with cabinets Decorative Demonstration Written
customer’s Use of airtight techniques On-the-job Examination
expectations and containers training, Observation
established Hygiene and Video Demonstration
standards and safe handling Presentation
procedures and storage
Equipment are requirements
selected and used in
accordance with
service
requirements
Product freshness,
appearances and
eating qualities are
maintained in
accordance with the
established
standards and
procedures
Cakes are marked
or cut portion-
controlled to
minimize wastage
and in accordance
with enterprise
specifications and
customer
preferences
LO 5 STORE CAKES
Assessment Contents Condition MethodologiesAssessment
Criteria s Methods
Cakes are stored Storage Cuttig Lecture Oral
in accordance conditions for materials Actual questioning
with specialized Packaging Demonstration Written
establishment’s cakes and Materials On-the-job Examination
standards and optimizing training, Observation
procedures shelf life Video Demonstration
Presentation
Storage methods Consideration
are identified in of
accordance with temperature,
product light and air
specifications and exposure
established Use of
standards and appropriate
procedures containers
Display
cabinets
including
temperature-
controlled
cabinets to
cools or warm
