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Assistant Professor III: JANETTE T. RAÑESES
Discussion-Online Learning Mode
Face to face (to be scheduled)
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
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)
This Qualification is packaged from the competency map of Tourism Sector (Hotels and Restaurants)
Goals:
Goals:
To provide 90% quality training implementation of Competency Based Program thru providing adequate supplies and materials to be used in the workstation.
To produce quality and competitive graduates who are prepared to work as baking professionals in hotels, resorts, restaurants and luxury cruises.
To provide baking enthusiasts with the knowledge, skills and attitude thru utilizing contemporary and classical quality products leading to entrepreneurship.
Objectives:
Objectives:
Perform 100% vital skills on accurate measuring, understanding the function of key ingredients, dough processing and bakeshop equipment required during preparation.
Demonstrate trainees at least 85% extensive practice during practical hands-on activity in all areas of competencies for bread, pastries and cakes.
To turn out 95% assessed and certified graduates
CORE COMPETENCIES
CORE COMPETENCIES
TOPIC 1: PREPARE AND PRODUCE BAKERY PRODUCTS
TOPIC 1: PREPARE AND PRODUCE BAKERY PRODUCTS
Description: 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.
Description: 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.
Lesson
Lesson
LESSON
TOPIC 2: PREPARE AND PRODUCE PASTRY PRODUCTS
TOPIC 2: PREPARE AND PRODUCE PASTRY PRODUCTS
Description: This unit deals with knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and produce a range of high-quality pastry products in commercial food production environments and hospitality establishments.
Description: This unit deals with knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and produce a range of high-quality pastry products in commercial food production environments and hospitality establishments.
TOPIC 3: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
TOPIC 3: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
Description: This unit 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.
Description: This unit 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.
TOPIC 4: PREPARE AND DISPLAY PETITS FOURS
TOPIC 4: PREPARE AND DISPLAY PETITS FOURS
Description: This unit applies to the knowledge and skills required by bakers and pastry cooks (patissiers) in commercial food production environments and hospitality establishments. It covers the production, display and service of a wide range of petits fours including petits fours glaces, marzipan-based petits fours and caramelized fruits and nuts served as petits fours, to a level of high and consistent quality
Description: This unit applies to the knowledge and skills required by bakers and pastry cooks (patissiers) in commercial food production environments and hospitality establishments. It covers the production, display and service of a wide range of petits fours including petits fours glaces, marzipan-based petits fours and caramelized fruits and nuts served as petits fours, to a level of high and consistent quality
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