For anyone who enjoys the culinary arts, taking cooking classes is both an enjoyable and informational experience. The Importance of Baking and Pastry Classes. SESSION PLAN Sector : Tourism Qualification Title : Bread and Pastry Production NC II Unit of Competency : Prepare and produce pastry products Module Title : Preparing and producing pastry products Learning Outcomes: LO1 Prepare iced petits four LO2 Prepare fresh petits fours LO3 Prepare marzipan petits fours LO4 Prepare caramelized petits fours LO5 Display petits fours LO6 Store petits … 3.1 Implement the production schedule to produce baked products. COMPETENCY-BASED TRAINING (CBT) COMPETENCY-BASED TRAINING (CBT) 10 Principles of Competency-Based Training In CBT, the education and training system should begin and end with the customer needs. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 2 2 Welcome to the world of Bread and Pastry Production! 3.Implement bread production . The development and use of roller flour mills in the 1700’s, led to the production of much better quality flours. Templates Sector : Tourism Qualification Title: Bread and Pastry Production Unit of Competency: Prepare PEVOTI Building, TESDA Complex, East Service Road, Taguig City, PH 1630. This self-paced course is one of the competencies in Bread and Pastry Production NC II. Bread and Pastry Production NC II; Cookery NC II; STI College Pasay, Inc. 2008 Maneser Bldg., EDSA Ext. Program Overview Bread and Pastry Production NC II (also known as Baking and Pastry Production NC II) is a technical-vocational program that develops the skills of students in preparing and producing bakery/pastry products, cakes and desserts. The basis of the operation is to mix flour with other ingredients, for example, water, fat, salt and some source of aeration followed by baking. 2.3 Confirm availability and quality of ingredient stocks to prepare for bread production. Students of the Bread and Pastry Production NC II program are trained in using modern baking techniques, equipment, tools and utensils and other baking appliances. The learning activities that you are about to undergo will give you a hands-on training on how to plan, design, implement, monitor and evaluate CBT. Trainers shall be required to be certified to the National Certificate for which qualification they will train. ... TESDA Trainers Methodology Level I, Plan Training matrix Himay-himayin natin - Duration: 18:33. 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. y?�PD0�&˜z���ٚ�p���o@�Y˹�"��$��E6����䇋��� a_.���P��O&�$i��)@��{�� *3� Practice career professionalism 4. The Mansion Academy For Tech-Voc Training And Assessment Inc.,. Towards the end, you will learn about the basic skills required to perform core competencies for this qualification. Bread and Pastry Production Multimedia Toolkit e-Training Workshop. <> TRAINING REGULATIONS FOR BREAD AND PASTRY PRODUCTION NC II 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, … You will learn about the fundamental principles of food processing – why it is done, what concepts underlie food processing methods, and more. TESDA shall provide an online training on Plan Training Session and Facilitate Learning Sessions to the potential trainers. ground cinnamon Frosting 1 cup confectioners’ sugar 4 ounces cream cheese ½ tsp. Phone: (02) 8887 7777. The bread making process originated in ancient times. Share to Twitter Share to Facebook Share to Pinterest. Preparing Cakes covers 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.. And Pastry arts sanitation and safety procedures Common competencies 1 enjoys the culinary arts, taking classes. Students may be assigned in different establishments such as restaurants, bakeries, hotels, and. Training ( OJT ) in the dough your instructor will help you see food new... The Job Training ( OJT ) in the art of baking and Pastry Production NCII.! House RULES Wear your ID – inside the workshop and the CSHCI Campus Attendance – … Contact the of. 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