TRAINING PLAN

Qualification: Bread and Pastry Production

Trainees’ Facilities/
Mode of Assessment Date and
Training Training Activity/Task Staff Tools and Venue
Training Method Time
Requirements Equipment
1. Search for prospective Industry  Pens/Pencils New Lucena August 15
industry partners supervisor  Papers Polytechnic - 30, 2019
2. Send proposal letters  Printers College
(follow-up and  Computer unit from 8am
visitation) Internship  Internet to 5pm
3. Set an Appointment for Coordinator
Presentation
4. Presentation
5. Conduct Site Visit for
Work-Based Training
Plan
6. Finalize the Training
Plan and Memorandum
of Agreement (MOA) or
Memorandum of
Understanding (MOU)
7. Present the Training
Plan and MOA/MOU for
approval
8. Placement of the
trainees in the industry
9. Coordination and
Monitoring
10. Work-based training
Evaluation
Trainees’ Mode of Facilities/ Assessment Date and
Training Activity/Task Staff Venue
Training Training Tools and Method Time

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 Requirements Equipment
Core 1
PREPARE AND PRODUCE BAKERY PRODUCTS
LO 1. Prepare 1.1 Selects, measures and Internship Industry  Commercial Sari-sari Observation Sept. 2-
bakery weighs ingredients supervisor mixers Bread Store with interview Dec. 2,
products according to recipe or (Sari-sari  Cutting (Zulueta 2019
production Bread Store implements Ave.,
requirements and Miagao, Iloilo  Scales Miagao,Iloil from 8am
established standards City)  Measuring tools o) to 5pm
and procedures  Bowls
1.2 Prepares a variety of  Ovens
bakery products and trainer  Moulds, shapes
according to standard and cutters
mixing  Baking sheets
procedures/formulatio and containers
n/ recipes and desired  Various shapes
product characteristics and sizes of
1.3 Uses the appropriate pans
equipment according
to required bakery
products and standard
operating procedures
1.4 Bakes products
according to
techniques and
appropriate
conditions; and
enterprise
requirement and
standards
1.5 Selects oven
temperature are to

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bake goods in
accordance with the
desired
characteristics,
standards recipe
specifications and
enterprise practices

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LO 2. Decorate 2.1 Prepares a variety of Internship Industry  Bowls Sari-sari Observation Sept. 2-
and fillings and supervisor  Measuring cup Bread Store with interview Dec. 2,
present coating/icing, glazes (Sari-sari  Decorating tips (Zulueta 2019
Bakery and decorations for Bread Store  Pastry bag Ave.,
products bakery products Miagao, Iloilo  Scale Miagao,Iloil from 8am
according to standard City)  Grater o) to 5pm
recipes, enterprise  Gas range
standards and/or  Wire whisk
customer preferences and trainer  Beaters
2.2 Requires and  Wooden
appropriates Bakery spoons
products are filled and
decorated, in
accordance with
standard recipes
and/or enterprise
standards and
customer preferences
2.3 Finishes bakery items
according to desired
product characteristics
2.4 Presents a baked-
products according to
established standards
and procedures

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LO 3. Store 3.1 Store bakery products Internship Industry  Refrigerator Sari-sari Observation Sept. 2-
bakery according to supervisor  Paper cups Bread Store with interview Dec. 2,
products established standards (Sari-sari (Zulueta 2019
and procedures Bread Store Ave.,
3.2 Select packaging Miagao, Iloilo Miagao,Iloil from 8am
appropriate for the City) o) to 5pm
preservation of product
freshness and eating
characteristics and trainer
Core 2
PREPARE AND PRODUCE PASTRY PRODUCTS
LO 1. Prepare 1.1 Select, measure and Internship Industry  Commercial Sari-sari Observation Sept. 2-
pastry weigh ingredients supervisor mixers Bread Store with interview Dec. 2,
products according to recipe or (Sari-sari  Cutting (Zulueta 2019
production Bread Store implements Ave.,
requirements and Miagao, Iloilo  Scales Miagao,Iloil from 8am
established standards City)  Measuring o) to 5pm
and procedures tools
1.2 Prepare a variety of  Bowls
pastry products are and trainer  Ovens
according to standard  Moulds, shapes
mixing and
procedures/formulation cutters
/ recipes and desired  Baking sheets
product characteristics and containers
1.3 Use appropriate Various
equipment are shapes and
according to required sizes of pans
pastry products and
standard operating
procedures
1.4 Bake pastry products

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 according to
techniques and
appropriate conditions;
and enterprise
requirement and
standards
1.5 Select required oven
temperature to bake
goods in accordance
with the desired
characteristics,
standards recipe
specifications and
enterprise practices

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LO 2. Decorate 2.1 Prepare variety of Internship Industry  Bowls Sari-sari Observation Sept. 2-
and fillings and supervisor  Measuring cup Bread Store with interview Dec. 2,
present coating/icing, glazes (Sari-sari  Decorating tips (Zulueta 2019
pastry and decorations for Bread Store  Piping bag Ave.,
products pastry products Miagao, Iloilo  Scale Miagao,Iloil from 8am
according to standard City)  Grater o) to 5pm
recipes, enterprise  Gas range
standards and/or  Wire whisk
customer preferences and trainer  Beaters
2.2 Require and  Wooden
appropriate pastry spoons
products are filled and
decorated in
accordance with
standard recipes and/or
enterprise standards
and customer
preferences
2.3 Finish a pastry-products
according to desired
product characteristics
2.4 Present baked pastry
products according to
established standards
and procedures

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LO 3. Store 3.1 Stored pastry products Internship Industry  Refrigerator Sari-sari Observation Sept. 2-
pastry according to supervisor  Paper pie plate Bread Store with interview Dec. 2,
products established standards (Sari-sari  Sealer (Zulueta 2019
and procedures Bread Store  containers Ave.,
3.2 Select packaging Miagao, Iloilo  cabinets Miagao,Iloil from 8am
appropriate for the City) o) to 5pm
preservation of product
freshness and eating
characteristics and trainer
Core 3
PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
LO 1. Prepare 1.1 Select, measure and Internship Industry  Commercial Sari-sari Observation Sept. 2-
sponge weigh ingredients supervisor mixers Bread with interview Dec. 2,
and cakes according to recipe (Sari-sari  Cutting Store 2019
requirements, Bread Store implements (Zulueta
enterprise practices and Miagao, Iloilo  Scales Ave., from 8am
customer practices City)  Measuring Miagao,Iloil to 5pm
1.2 Select required oven tools o)
temperature to bake  Bowls
goods in accordance and trainer  Ovens
with desired  Moulds, shapes
characteristics, and cutters
standard recipe  Baking sheets
specifications and and containers
enterprise practices  Various shapes
1.3 Prepare Sponges and and sizes of
cakes according to pans
recipe specifications,  refrigerator
techniques and
conditions and desired
product characteristics

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1.4 Use appropriate
equipment are
according to required
pastry and bakery
products and standard
operating procedures
1.5 Cool sponges and
cakes according to
established standards
and procedures

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LO 2. Prepare 2.1 Prepare and select Internship Industry  Bowls Sari-sari Observation Sept. 2-
and use Fillings in accordance supervisor  Measuring cup Bread with interview Dec. 2,
fillings with required (Sari-sari  Decorating tips Store 2019
consistency and Bread Store  Piping bag (Zulueta
appropriate flavors Miagao, Iloilo  Scale Ave., from 8am
2.2 Fill and assemble City)  Grater Miagao,Iloil to 5pm
sponges and cakes  Gas range o)
slice or layer according  Wire whisk
to standard recipe and trainer  Beaters
specifications,  Wooden
enterprise practice and spoons
customer preferences  Spatula
2.3 Select coatings and  Cake and
sidings according to sponge tins
the product and moulds
characteristics and
required recipe
specifications
LO 3. Decorate 3.1 Decorate sponges and Internship Industry  Bowls Sari-sari Observation Sept. 2-
cakes cakes suited to the supervisor  Measuring cup Bread with oral Dec. 2,
product and occasion (Sari-sari  Decorating tips Store questioning 2019
and in accordance with Bread Store  Piping bag (Zulueta
standard recipes and Miagao, Iloilo  Scale Ave., from 8am
enterprise practices City)  Grater Miagao,Iloil to 5pm
3.2 Use suitable icings and  Gas range o)
decorations according  Wire whisk
to standard recipes and trainer  Beaters
and/or enterprise  Wooden
standards and customer spoons
preferences

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LO 4. Present 4.1 Present cakes in  Bowls Sari-sari Observation Sept. 2-
cakes accordance with  Measuring cup Bread with interview Dec. 2,
customer’s  Decorating tips Store 2019
expectations and  Piping bag (Zulueta
established standards  Scale Ave., from 8am
and procedures  Grater Miagao,Iloil to 5pm
4.2 Select and use  Gas range o)
Equipment in  Wire whisk
accordance with  Beaters
service requirements  Wooden
4.3 Maintain product spoons
freshness,  Spatula
appearances and Industry  Cake and
eating qualities in supervisor sponge tins
accordance with the (Sari-sari and moulds
established standards Internship Bread Store
and procedures Miagao, Iloilo
4.4 Control cakes are City)
marked or cut portion and trainer
to minimize wastage in
accordance with
enterprise
specifications and
customer preferences

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LO 5. Store 5.1 Store cakes are in Internship Industry  Refrigerator Sari-sari Observation Sept. 2-
cakes accordance with supervisor  containers Bread with interview Dec. 2,
establishment’s (Sari-sari  cabinets Store 2019
standards and Bread Store (Zulueta
procedures Miagao, Iloilo Ave., from 8am
5.2 Identify Storage City) Miagao,Iloil to 5pm
methods in accordance o)
with product
specifications and and trainer
established standards
and procedures
Core 4
PREPARE AND DISPLAY PETITS FOURS
LO 1. Prepare 4.1 Prepare, cut and Internship Industry  Bowls Sari-sari Observation Sept. 2-
iced petits assemble sponges and supervisor  Measuring Bread Store with interview Dec. 2,
fours bases according to (Sari-sari cup (Zulueta 2019
standard recipes and Bread Store  Decorating Ave.,
enterprise requirements Miagao, Iloilo tips Miagao,Iloilo) from 8am
and practices City)  Piping bag to 5pm
4.2 Require fillings are  Scale
prepared with the  Grater
flavors and consistency and trainer  Gas range
4.3 Brought fondant icing in  Wire whisk
accordance with the  Beaters
required temperature  Wooden
and established spoons
standards and
procedures
4.4 Design and use
decorations in
accordance with
establishment

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standards and
procedures

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LO 2. Prepare 2.1 Bake and decorate a Internship Industry  Commercial Sari-sari Observation Sept. 2-
fresh petits selection of small choux supervisor mixers Bread Store with interview Dec. 2,
fours paste shapes in (Sari-sari  Cutting (Zulueta 2019
accordance with Bread Store implements Ave.,
established standards Miagao, Iloilo  Scales Miagao,Iloilo) from 8am
and procedures City)  Measuring to 5pm
2.2 Prepares and blends tools
baked sweet paste in  Bowls
accordance with and trainer  Ovens
establishment  Moulds,
standards and shapes and
procedures cutters
2.3 Prepare and use fillings  Baking
are the required flavors sheets and
and correct consistency containers
2.4 Use and finish  Various
garnishes, glazes in shapes and
accordance with sizes of pans
established standards  refrigerator
and procedures

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LO 3. Prepare 3.1 Flavor and shape quality Internship Industry  Commercial Sari-sari Observation Sept. 2-
marzipan marzipan to produce supervisor mixers Bread Store with interview Dec. 2,
petits mini-sized fruits in (Sari-sari  Cutting (Zulueta 2019
fours accordance with Bread Store implements Ave.,
enterprise and client Miagao, Iloilo  Scales Miagao,Iloilo) from 8am
requirements City)  Measuring to 5pm
3.2 Coat marzipan fruits to tools
preserve desired  Bowls
eating characteristics and trainer  Ovens
and softened with egg  Moulds,
whites, piped into shapes and
shapes and cutters
sealed/browned with  Baking
applied heat, according sheets and
to enterprise practice containers
 Various
shapes and
sizes of pans
 refrigerator
 Decorating
tips
 Piping bag

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LO 4. Prepare 4.1 Select and coat fresh Internship Industry  Commercial Sari-sari Observation Sept. 2-
caramelize fruits/fruit segments supervisor mixers Bread Store with interview Dec. 2,
d petits with pale amber- (Sari-sari  Cutting (Zulueta 2019
fours colored caramel or Bread Store implements Ave.,
glazed or any coating Miagao, Iloilo  Scales Miagao,Iloilo) from 8am
specified by the City)  Measuring to 5pm
enterprise tools
4.2 Flavor marzipan and  Bowls
coat with pale amber- and trainer  Ovens
colored caramel  Moulds,
sandwich dried fruits or shapes and
nuts are filled cutters
according to  Baking
specifications and sheets and
enterprise standards containers
 Various
shapes and
sizes of pans
 refrigerator
 Decorating
tips
 Piping bag

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LO 5. Display 5.1 Select and prepare Internship Industry  Containers Sari-sari Observation Sept. 2-
petits appropriate supervisor  Chocolate Bread Store with interview Dec. 2,
fours receptacles for petits (Sari-sari  Tulip paste (Zulueta 2019
fours Bread Store  Sugar lace Ave.,
5.2 Display creative petits Miagao, Iloilo  Croquant Miagao,Iloilo) from 8am
fours to enhance City)  Glass to 5pm
customer appeal  Crystal
 Ceramic
and trainer  Metallic
platters and
trays
LO 6. Store 6.1 Stored in proper Internship Industry  Refrigerator Sari-sari Observation Sept. 2-
petits temperatures and supervisor  containers Bread Store with interview Dec. 2,
fours conditions petits fours (Sari-sari  cabinets (Zulueta 2019
to maintain maximum Bread Store Ave.,
eating qualities, Miagao, Iloilo Miagao,Iloilo) from 8am
appearance and City) to 5pm
freshness
6.2 Packaged petits fours in
accordance with and trainer
established standards
and procedures
Core 5
PRESENT DESSERTS

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LO 1. Present 1.1 Portion and present Internship Industry  Commercial Sari-sari Observation Sept. 2-
and serve desserts according to supervisor mixers and Bread Store with interview Dec. 2,
plated product items, (Sari-sari attachments (Zulueta Ave., 2019
desserts occasion and Bread Store  Whisks Miagao,Iloilo)
enterprise standards Miagao, Iloilo  Beaters from 8am
and procedures City)  Spatulas to 5pm
1.2 Plate and decorate  Wooden
desserts in accordance spoons
with enterprise and trainer  Cutting
standards and implements
procedures for nuts and
fruits
 Graters
 Scales,
 Measures
 Bowl cutters
 Piping bags
and
attachments
 Ovens
 Cake and
sponge tins
and moulds

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LO 2. Plan, 2.1 Plan and utilize dessert Internship Industry  Tables Sari-sari Observation Sept. 2-
prepare buffet services supervisor  Dessert Bread Store with interview Dec. 2,
and according to available (Sari-sari plate (Zulueta Ave., 2019
present facilities, equipment Bread Store  Dessert Miagao,Iloilo)
dessert and Miagao, Iloilo spoon from 8am
buffet customer/enterprise City)  Buffet table to 5pm
selection requirements  Cooler
or plating 2.2 Prepare and arrange  Refrigerator
variety of desserts in and trainer
accordance with
enterprise standards
and procedures
LO 3. Store and 3.1 Store desserts in Internship Industry  containers Sari-sari Observation Sept. 2-
package accordance with the supervisor  Display Bread Store with interview Dec. 2,
desserts required temperature (Sari-sari cabinets (Zulueta Ave., 2019
and customer’s Bread Store  Freezer Miagao,Iloilo)
specifications. Miagao, Iloilo  Refrigerator from 8am
3.2 package desserts are in City) to 5pm
accordance with
established standards
and procedures and trainer

Prepared by: Reviewed and verified by:

MA. JASETH F. SALAZAR ALEX N. SUERTE

Trainer Head Teacher

Approved by:

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OFELIA V. ORPILLA LYDIO I. TERRE, JR.
Owner, Sari-sari Bread Store OIC- Principal I

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