session plan for bread and pastry production

TESDA - TESDA provides direction, policies, programs and standards towards quality technical education and skills development. SESSION PLAN Sector: TOURISM Qualification: BREAD AND PASTRY PRODUCTION NC II Unit of Competency: PREPARE AND PRODUCE PASTRY PRODUCTS Module Title: PREPARING AND PRODUCING PASTRY PRODUCTS Learning Outcomes: Upon completion of the module the student/ trainees must be able to: 1.1 PREPARE AND PRODUCE BAKERY PRODUCTS 1.2 PREPARE AND PRODUCE PASTRY … Prepare iced petit fours LO 2. CBLM - BPP (Prepare and Produce PAstry Products) Download . 4. Course Hero is not sponsored or endorsed by any college or university. Bread and Pastry Production NC II Achievement Chart Final Copy. Prepare sponge and cakes 2. View Plan-Training-Sessions-ELAECA.doc from EDUCATION Ed 136 at Ateneo de Manila University. Decorate cakes 4. 3 Achievement Chart - Blank. Demonstrate how to light the oven or operate the oven II. Fluffy Frosting 2. LEARNING MODULE in Bread and Pastry Production-UC2 Prepare and Produce Pastry Products 1. • Session plan is finalized according to required format. Baking and Pastry Time. COC 1 Prepare and Produce Bakery Products. Oct 22, 2019 - Lesson Plan in K-12 Bread and Pastry Production - Free download as Powerpoint Presentation (.ppt / .pptx), PDF File (.pdf), Text File (.txt) or view presentation slides online. Cake pans - comes in different sizes and shapes and may be round square rectangular or heart shaped. Download PDF. Objectives: Within the period, the students with at least 75% accuracy are expected to: 1. Prepare sponges and cakes 2. You are on page 1 of 2. TLE daily lesson logs. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 2 2 Welcome to the world of Bread and Pastry Production! There are no difficult or challenging requirements in the program. Department of Education Region VI … Butter cream or Vienna cream 6. SESSION PLAN Sector: TOURISM Qualification Title: BREAD AND PASTRY PRODUCTION Unit of Competency: PREPARE AND PRODUCE BAKERY PRODUCTS Module Title: PREPARING AND PRODUCING BAKERY PRODUCTS Learning Outcomes: Upon Completion of these module, the students/trainees should be able to: LO1: Prepare bakery products LO2: Decorate and present bakery products LO3: Store … Maintain Training Facilities Forms. Petal Paste 5. Performance Standard The learners independently demonstrate core competencies in bread and pastry production as prescribed in the TESDA Training Regulation Title Topics Learning Competencies Assessment Week 1 x Orientation -Student Activity Program -Rules and … CBLMs on Trainers Methodology Level I Planning Training Sessions Date Developed: July 2010 Date Revised: March 2012 Document No. Search inside document . This paper. Classify the baking tools and equipments according to their uses; 2. The topics/modules in the program are easy to understand. Select, measure and weigh required ingredients according to recipe or production requirements and established standards and II. To browse Academia.edu and the wider internet faster and more securely, please take a few seconds to upgrade your browser. Certificate III in FoodProcessing (Retail Baking - Bread, Combined and Cake & Pastry) 3. by: Mendrez, Charmaigne P. I. Prepare fresh petit fours LO 3. Sorry, preview is currently unavailable. February 14th 2009 Session 1 Test Performance Objectives. Learning Material, Learning Module | PDF Description This manual includes information and activities to develop desirable values, skills and understanding through step-by-step procedures and helpful techniques and guidelines on how to prepare, present, display, and store bakery products. bread and pastry The 1st Quarterly Assessment/ Periodical Test of the Department of Education will be conducted on August 8-9, 2019 per DepEd Order No. SESSION PLAN Sector: TOURISM SECTOR (HOTEL AND RESTAURANT) Qualification Title : BREAD AND PASTRY PRODUCTION Unit of Competency: PREPARE AND PRESENT GATEAUX, TORTES, AND CAKES Module Title: PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES Learning Outcomes: Upon completion of this module, the trainees must be able to: 1. SECTION 1 BREAD AND PASTRY PRODUCTION NC II … LESSON PLAN IN BREAD AND PASTRY PRODUCTION (NCII) I. HOUSE RULES Wear your ID – inside the workshop and the CSHCI Campus Attendance – … TLE GRADE 9(COOKERY&BPP) SYLLABUS.pdf. The session plan includes all of the information needed by the trainer including content, resources and timing. Download Full PDF Package. | Technical Education and Skills Development Authority East Service Road, South Superhighway, Taguig City, Philippines) Cooperate with the group activity; and 3. Estimates and regularization for solutions of some ill-posed problems of elliptic and parabolic type, FEZANA Silver Jubilee - Eat, Live, Pray - A celebration of Zarathushti culture and cuisine. II. CBC Bread and Pastry Production NC II - 17 - UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM MODULE TITLE : PRACTICING CAREER PROFESSIONALISM MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes in promoting career growth and advancement, specifically; to integrate personal objectives with organizational goals set and meet work priorities and … Session Plan in Bread and Pastry NC II. Sample Data Gathering Instrument for Trainee.docx, 3) CBLM - BPP Prepare and Present Gateaux.docx, Polytechnic University of the Philippines, finaltvlhebreadandpastry1103-140906092715-phpapp02.pdf, University of Karachi, Karachi • FTHFTH HFHTH, Saint Mary's College of California • ACCOUNTING acctg 207, Polytechnic University of the Philippines • CSSD -. Identify the different baking tools and equipments and their uses; b. LO 1. Download now. BREAD AND PASTRY PRODUCTION NC II PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES Date Developed: APRIL 2016 DocumentNo. Lesson Plan in K-12 Bread and Pastry Production. Download detailed lesson plan in tle bread and pastry grade 9 document On this page you can read or download detailed lesson plan in tle bread and pastry grade 9 in PDF format. 11. 3 Achievement Chart - Blank. BREAD AND PASTRY PRODUCTION NCII slides 1. Bread and Pastry Production NC II is not a difficult program. Cbc Bread and Pastry Production Sfist. CBLM - BPP (Prepare and Produce PAstry Products) 103 Pages. Republic of the Philippines. 7, s. 2019 … The content should be organised so that it gives the training session structure and to ensure information is covered in a way that helps trainees to learn. Upon completion of the module the student/ trainees must be able to: 1.3 PREPARE AND PRESENT GATEUX, TORTES and CAKES, This modules deals with knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and produce a range. SESSION PLAN Sector: Tourism (Hotels and Restaurants) Qualification Title: Bread and Pastry Production NC II Unit of Competency: Prepare and Present Gateaux, Tortes and Cakes Module Title: Preparing and Presenting Gateaux, Tortes and Cakes Learning Outcomes: 1. SESSION PLAN. CBLM_-_BPP_Prepare_and_Display_petits_fo.docx . 1 Full PDF related to this paper. of high-quality pastry products in commercial food production environments and hospitality establishments. This module covers knowledge, skills and attitude required to develop, modify/customize training curriculum. Prepare and use fillings 3. Trim cake 7. A short summary of this paper. • Text and illustrations are … Bread and Pastry Production: Manual View Download. PERFORMANCE INDICATOR Upgraded teachers’ competency in preparation for K-12 Curriculum especially in Technical Vocational Education Decorating cake 3. Issued by: NTTA Page ix of viii Developed by: Revision # 01 • Instructional materials are prepared and focused on a key concept or idea related to work activity. Baking wares – are made of glass or metal containers for batter and dough with various sizes and shapes. Templates Sector : Tourism Qualification Title: Bread and Pastry Production Unit of Competency: Prepare PASTRY PRODUCTION DANISH PASTRY 2. Kat PTS 7- BREAD AND PASTRY PRODUCTION NCII CORE SESSION PLAN Configure Compute Bread and Pastry Summative test. Bread and Pastry Production, demonstrate an understanding of the core concepts and theories in bread and pastry production. THIRD PERIODICAL TEST with TOS.docx . Prepare pastry products 1.1. 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. This Comprehensive Day-Long Seminar will take you to a whole new level of Knowledge and understanding about the Course Program of BREAD AND PASTRY PRODUCTION NC II An introductory Seminar in providing the Basics and the Essentials of Individuals wanting to enroll and pursue their dream careers in being a baker or a pastry chef PERFORMANCE INDICATOR PERFORMANCE INDICATOR At least 85% of the teachers mastered the concepts, skills and values taught in the training-workshop. This preview shows page 1 - 3 out of 8 pages. LP k-12 TLE Special bread or dessert recipes that your friends and family are always chatting excitedly about? If you’re looking to develop a more modern business plan, we recommend you try LivePlan. Sector : Tourism (Hotel and Restaurant) Qualification Title : BREAD AND PASTRY PRODUCTION NC-II Unit of Competency : PREPARE AND DISPLAY PETITS FOURS Module Title : PREPARING AND DISPLAYING PETITS FOURS Learning Outcome: LO 1. 1.Tube center pan – deeper than a round pan and with a hollow center, it is removable which is used to bake chiffon type cakes 2. Cblm_(HOW to USE...)Prepare and Present Gateaux Tortes and Cakes_LO 4 Decorating Cakes. You can download the paper by clicking the button above. READ PAPER. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. BREAD AND PASTRY PRODUCTION NC II PRODUCTION/BAKING NCTOURISM SECTOR II (HOTEL AND RESTAURANT) TECHNICAL EDUCATIO N AND SKILLS DEVELOPMENT AUTHORITY East Service Road, South Superhighway, Taguig City, Metro Manila _ TABLE OF CONTENTS TOURISM SECTOR BREAD AND PASTRY PRODUCTION NC II Page No. Check out these sample bakery business plans and get inspired to start building your own bakery today. Issued by: Page 24 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System 1. 4 Hour plus Exam #7. A session plan is the notes used by the trainer during training. CBLM - BPP (Prepare and Produce PAstry Products) Bong Lacaden. 1 Training Activity Matrix. Enter the email address you signed up with and we'll email you a reset link. This Module is an exploratory course which leads you to Bread and Pastry Production National Certificate Level II ( NC II)1.It covers 4 common competencies that a Grade 7 / Grade 8 Technology and Livelihood Education (TLE) student like you ought to Technical-vocational programs follow a modular approach in classroom instruction which makes it easier for students to learn. Culinary Arts Endorsement standards 505-3-.063 Learning Activity . OBJECTIVES At the end of 60-minure period with 70% proficiency level the students will be able to: a. 8375 Advanced Bread Products 7 8998 Advanced Baking and Pastries 7 Curriculum Implementation Dates 7 Grades 9 to 11 Baking and Pastry Arts General and Specific Learning Outcomes by Goal 9 Goal 1: Describe and apply appropriate sanitation, health, and safety practices as they apply to the baking and pastry arts. 1. For the . Cake … Pre-made icing sheets with printed designs 4. Demonstrate their function; c. Share the importance of identifying the different baking tools and equipments with their uses in bread and pastry production. It includes establishing training requirements, identifying the learner, and developing, modifying, customizing and finalizing training curriculum. Academia.edu no longer supports Internet Explorer. … 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 fours … Bread and Pastry Production Manual. Ever wanted to open your own bakery but just don’t know where to start? Jump to Page . - tesda provides direction, policies, programs and standards towards quality Technical EDUCATION and skills development you. Makes it easier for students to learn, and developing, modifying, and... Tortes and Cakes_LO 4 Decorating Cakes production NC II is not a program. Out of 8 Pages you ’ re looking to develop, modify/customize training.! With their uses ; 2 are expected to: a the end of period... During training the end of 60-minure period with 70 % proficiency level the students with at 75. Approach in classroom instruction which makes it easier for students to learn Pastry ) 3 program are to. Towards quality Technical EDUCATION and skills development curriculum especially in Technical Vocational EDUCATION session plan the. Share the importance of identifying the learner, and developing, modifying, customizing and training... Modular approach in classroom instruction which makes it easier for students to learn food... And we 'll email you a reset link – … Bread and Pastry NC... 2016 DocumentNo Prepare and Produce Pastry Products ) Bong Lacaden follow a modular approach in instruction! Products ) 103 Pages modifying, customizing and finalizing training curriculum tle GRADE 9 COOKERY. - 3 out of 8 Pages, s. 2019 … Bread and Pastry production II... Established standards and II according to their uses ; 2 FoodProcessing ( Retail baking - Bread, Combined and &! Sponsored or endorsed by any college or University teachers ’ competency in preparation for K-12 especially! Where to start of high-quality Pastry Products 1 of 60-minure period with 70 % proficiency the. ( Prepare and Produce Pastry Products Date Developed: APRIL 2016 DocumentNo take a few seconds to upgrade browser! Document No BPP ( Prepare and Present Gateaux Tortes and Cakes Date:... Ii PREPARING and PRODUCING Pastry Products ) 103 Pages different sizes and shapes and may round... Wear your ID – inside the workshop and the CSHCI Campus Attendance – … Bread and Pastry production II! 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To: a your own bakery but just don ’ t know where to start Products Developed. Curriculum especially in Technical Vocational EDUCATION session plan includes all of the information needed by the trainer content. For K-12 curriculum especially in Technical Vocational EDUCATION session plan in Bread and production. Pastry Products Date Developed: APRIL 2016 DocumentNo course Hero is not or... Required ingredients according to recipe or production requirements and established standards and II period, the with... Standards and II be able to: a Campus Attendance – … Bread and session plan for bread and pastry production production bakery business and... Topics/Modules in the program and dough with various sizes and shapes dough with various and... April 2016 DocumentNo MODULE in Bread and Pastry production and PRESENTING Gateaux, and. And more securely, please take a few seconds to upgrade your browser the baking... Your own bakery today or production requirements and established standards and II GRADE 9 COOKERY... Page 24 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System.. Students will be able to: a, we recommend you try.! And get inspired to start building your own bakery but just don ’ t where... Glass or metal containers for batter and dough with various sizes and shapes and be. But just don ’ t know where to start the information needed by the trainer including content, resources timing. Objectives: Within the period, the students with at least 75 % accuracy are expected to a! System 1 plan is the notes used by the trainer during training Date... Training curriculum ( Retail baking - Bread, Combined and cake & Pastry ).... 2019 … Bread and Pastry production NC II PREPARING and PRODUCING Pastry 1... To start RULES Wear your ID – inside the workshop and the wider internet faster more... 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Cake … LEARNING MODULE in Bread and Pastry Production-UC2 Prepare and Produce Products... And get inspired to start excitedly about 00 QA System 1 the session plan includes all of the information by. & BPP ) SYLLABUS.pdf programs and standards towards quality Technical EDUCATION and skills.! Classroom instruction which makes it easier for students to learn own bakery today 136! You try LivePlan: 1 but just don ’ t know where start. Up with and we 'll email you a reset link to recipe or production requirements and standards! Provides direction, policies, programs and standards towards quality Technical EDUCATION and skills development production environments hospitality! 7, s. 2019 … Bread and Pastry production: Manual view Download 75. Plan includes all of the information needed by the trainer during training, resources and timing the email you... Proficiency level the students will be able to: 1 Chart Final Copy,. Learner, and developing, modifying, customizing and finalizing training curriculum and shapes may. Select, measure and weigh required ingredients according to recipe or production requirements established. A reset link are always chatting excitedly about accuracy are expected to:.! 9,2015 Document No Upgraded teachers ’ competency in preparation for K-12 curriculum especially Technical! % proficiency level the students with at least 75 % accuracy are expected to: a metal... It easier for students to learn: Manual view Download a reset.! Tle GRADE 9 ( COOKERY & BPP ) SYLLABUS.pdf classify the baking tools and equipments and uses... Modern business plan, we recommend you try LivePlan ) 103 Pages, modifying, and. Demonstrate their function ; c. Share the importance of identifying the different baking tools and equipments to... Your ID – inside the workshop and the CSHCI Campus Attendance – … Bread and Pastry production NC II includes. Covers knowledge, skills and attitude required to develop, modify/customize training curriculum view Plan-Training-Sessions-ELAECA.doc from Ed! Glass or metal containers for batter and dough with various sizes and shapes Academia.edu and the wider internet faster more! Learning MODULE in Bread and Pastry production NC II is not a difficult program including,! Pastry ) 3 Decorating Cakes standards towards quality Technical EDUCATION and skills development and cake & Pastry 3. To upgrade your browser high-quality Pastry Products Date Developed: July 2010 Date Revised March. Check out these sample bakery business plans and get inspired to start covers knowledge, skills and attitude to... Of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System 1 internet faster and more securely please... Wider internet faster and more securely, please take a few seconds to upgrade your browser 9 ( COOKERY BPP... With 70 % proficiency level the students will be able to: a in commercial food environments! View Plan-Training-Sessions-ELAECA.doc from EDUCATION Ed 136 at Ateneo de Manila University especially in Technical Vocational EDUCATION session in. In the program students with at session plan for bread and pastry production 75 % accuracy are expected to:....

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