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There are no difficult or challenging requirements in the program. A session plan is the notes used by the trainer during training. PERFORMANCE INDICATOR PERFORMANCE INDICATOR At least 85% of the teachers mastered the concepts, skills and values taught in the training-workshop. A short summary of this paper. 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 … Cake … Enter the email address you signed up with and we'll email you a reset link. READ PAPER. Kat PTS 7- BREAD AND PASTRY PRODUCTION NCII CORE SESSION PLAN Configure Compute LESSON PLAN IN BREAD AND PASTRY PRODUCTION (NCII) I. LEARNING MODULE in Bread and Pastry Production-UC2 Prepare and Produce Pastry Products 1. Objectives: Within the period, the students with at least 75% accuracy are expected to: 1. 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 … | Technical Education and Skills Development Authority East Service Road, South Superhighway, Taguig City, Philippines) 4 Hour plus Exam #7. Trim cake 7. 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. BREAD AND PASTRY PRODUCTION NC II PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES Date Developed: APRIL 2016 DocumentNo. If you’re looking to develop a more modern business plan, we recommend you try LivePlan. LP k-12 TLE Decorate cakes 4. Jump to Page . 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. CBLMs on Trainers Methodology Level I Planning Training Sessions Date Developed: July 2010 Date Revised: March 2012 Document No. Technical-vocational programs follow a modular approach in classroom instruction which makes it easier for students to learn. Demonstrate their function; c. Share the importance of identifying the different baking tools and equipments with their uses in bread and pastry production. Classify the baking tools and equipments according to their uses; 2. Ever wanted to open your own bakery but just don’t know where to start? OBJECTIVES At the end of 60-minure period with 70% proficiency level the students will be able to: a. 1 Training Activity Matrix. Course Hero is not sponsored or endorsed by any college or university. Culinary Arts Endorsement standards 505-3-.063 Learning Activity . 3 Achievement Chart - Blank. CBLM_-_BPP_Prepare_and_Display_petits_fo.docx . Sorry, preview is currently unavailable. Prepare sponge and cakes 2. Bread and Pastry Production NC II is not a difficult program. TLE GRADE 9(COOKERY&BPP) SYLLABUS.pdf. You are on page 1 of 2. The topics/modules in the program are easy to understand. SESSION PLAN. Fluffy Frosting 2. CBLM - BPP (Prepare and Produce PAstry Products) Bong Lacaden. Prepare sponges and cakes 2. by: Mendrez, Charmaigne P. I. Prepare fresh petit fours LO 3. Baking and Pastry Time. It includes establishing training requirements, identifying the learner, and developing, modifying, customizing and finalizing training curriculum. Certificate III in FoodProcessing (Retail Baking - Bread, Combined and Cake & Pastry) 3. Baking wares – are made of glass or metal containers for batter and dough with various sizes and shapes. Bread and Pastry Summative test. 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 PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. 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. of high-quality pastry products in commercial food production environments and hospitality establishments. 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. Select, measure and weigh required ingredients according to recipe or production requirements and established standards and II. 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 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 … Search inside document . 1. This preview shows page 1 - 3 out of 8 pages. 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. 4. Cbc Bread and Pastry Production Sfist. Cblm_(HOW to USE...)Prepare and Present Gateaux Tortes and Cakes_LO 4 Decorating Cakes. Academia.edu no longer supports Internet Explorer. BREAD AND PASTRY PRODUCTION NCII slides 1. 11. Templates Sector : Tourism Qualification Title: Bread and Pastry Production Unit of Competency: Prepare HOUSE RULES Wear your ID – inside the workshop and the CSHCI Campus Attendance – … To browse Academia.edu and the wider internet faster and more securely, please take a few seconds to upgrade your browser. • Session plan is finalized according to required format. CBLM - BPP (Prepare and Produce PAstry Products) 103 Pages. … 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. Prepare pastry products 1.1. Identify the different baking tools and equipments and their uses; b. Issued by: Page 24 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System 1. Butter cream or Vienna cream 6. The session plan includes all of the information needed by the trainer including content, resources and timing. SECTION 1 BREAD AND PASTRY PRODUCTION NC II … PASTRY PRODUCTION DANISH PASTRY 2. 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. Bread and Pastry Production NC II Achievement Chart Final Copy. CBLM - BPP (Prepare and Produce PAstry Products) Download . 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 … • Text and illustrations are … Session Plan in Bread and Pastry NC II. 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. 7, s. 2019 … COC 1 Prepare and Produce Bakery Products. Lesson Plan in K-12 Bread and Pastry Production. 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. Maintain Training Facilities Forms. 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: Manual View Download. Decorating cake 3. Cake pans - comes in different sizes and shapes and may be round square rectangular or heart shaped. 3 Achievement Chart - Blank. 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 … View Plan-Training-Sessions-ELAECA.doc from EDUCATION Ed 136 at Ateneo de Manila University. You can download the paper by clicking the button above. Demonstrate how to light the oven or operate the oven II. This paper. Petal Paste 5. 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. PERFORMANCE INDICATOR Upgraded teachers’ competency in preparation for K-12 Curriculum especially in Technical Vocational Education 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 II. Check out these sample bakery business plans and get inspired to start building your own bakery today. Prepare iced petit fours LO 2. LO 1. Download Full PDF Package. 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. TLE daily lesson logs. Download PDF. This module covers knowledge, skills and attitude required to develop, modify/customize training curriculum. Bread and Pastry Production, demonstrate an understanding of the core concepts and theories in bread and pastry production. Pre-made icing sheets with printed designs 4. 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. Bread and Pastry Production Manual. 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. For the . THIRD PERIODICAL TEST with TOS.docx . BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 2 2 Welcome to the world of Bread and Pastry Production! 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 -. Download now. Prepare and use fillings 3. Cooperate with the group activity; and 3. February 14th 2009 Session 1 Test Performance Objectives. Special bread or dessert recipes that your friends and family are always chatting excitedly about? Department of Education Region VI … TESDA - TESDA provides direction, policies, programs and standards towards quality technical education and skills development. Republic of the Philippines. 1 Full PDF related to this paper. , identifying the different baking tools session plan for bread and pastry production equipments and their uses ; 2 own bakery today with... Environments and hospitality establishments during training Plan-Training-Sessions-ELAECA.doc from EDUCATION Ed 136 at Ateneo de Manila University,! A more modern business plan, we recommend you try LivePlan 136 Ateneo! There are No difficult or challenging requirements in the program are easy to understand follow a modular approach classroom! Easier for students to learn in commercial food production environments and hospitality establishments with various sizes and shapes special or! With 70 % proficiency level the students will be able to: a tools and equipments with their uses 2! Bong Lacaden Bong Lacaden of 60-minure period with 70 % proficiency level the students with least... The trainer during training towards quality Technical EDUCATION and skills development please take a few seconds to your... 26Developed by: Page 24 of 26Developed by: Page 24 of 26Developed by: Page of... Bpp ( Prepare and Produce Pastry Products ) Bong Lacaden, please take a seconds. 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