CURRICULUM
POLO On-site Training for OFWs
Pastry Making (COC 2)
Leading to
Bread and Pastry Production NC II
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY (TESDA)
East Service Road, South Expressway, Taguig City, Metro Manila, Philippines
CURRICULUM DESIGN FOR
PASTRY MAKING LEADING TO BREAD AND PASTRY PRODUCTION NC II (TRSBPP209)
PASTRY MAKING (COC2)
The COC 2 consists of competencies that a person must achieve to prepare, decorate, present and store
pastry products.
A person who has achieved this Cluster of Competencies is competent in Bread and Pastry Production and
shall be awarded a Certificate of Competency in Bread and Pastry Production NC II. The Units of Competency
comprising this Cluster include the following:
TRS741380
TRS741343
Prepare and produce pastry products
Present desserts
A person who has achieved this COC is competent to be employed as:

Commis - Pastry
Individuals aspiring to be awarded the qualification of BREAD AND PASTRY PRODUCTION NC II must
acquire the remaining Certificate of Competencies as follows:
COC 1: Bread Making
TRS741379
TRS741343
Prepare and produce bakery products
Present desserts
COC 3: Cake Making
TRS741342
TRS741343
Prepare and present gateaux, tortes and cakes
Present desserts
COC 4: Petits Fours Making
TRS741344
TRS741343
Prepare and display petits fours
Present desserts
Technical Education and Skills Development Authority
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Enhanced Course Outline
based on TESDA Training Regulations for
Bread and Pastry Production NC II
(TRSBPP209)
*Nominal
Duration
ENHANCED COURSE DESIGN
Suggested
Training Methods
Prepare and produce pastry products
(TRS741380)
LO1. Prepare pastry products
LO2. Decorate and present pastry products
LO3. Store pastry products
25
hours
 Lecture/
Discussion
 Demonstration
 Hands-On
 Video Presentation
Present desserts (TRS741343)
LO1. Prepare other types of dessert
LO2. Plan, prepare and conduct a dessert
trolley presentation
LO3. Store and package desserts
20
hours




Total
CERTIFICATION
COC 2: Pastry Making
 Prepare and produce
pastry products
 Present desserts
Lecture
Group discussion
Demonstration
Sell-paced
45
hours
* Nominal Duration: is the suggested duration of the training which approximates the time that an average learner can acquire the
Competency.
TRAINING DELIVERY
The delivery of training should adhere to the design of the curriculum. Delivery should be guided by the
principles of competency-based training.
a) Course outline is based on competency standards/training regulations;
b) Training delivery is learner-centered and should accommodate individualized and self-paced learning
strategies;
c) Training can be done on an actual workplace setting or on a simulated workplace;
d) Assessment is based in the collection of evidence of the performance of work;
e) Assessment of competency takes the trainee’s knowledge and attitude into account but requires
evidence of actual performance of the competency as the primary source of evidence;
f) Training program allows for recognition of prior learning (RPL) or current competencies; and
g) Training completion is based on satisfactory performance of all specified competencies indicated in the
progress chart.
TRAINEE ENTRY REQUIREMENTS
Trainees or students should possess the following requirements:
• Can communicate in Basic English either oral or written; and
• Can perform basic mathematical computation.
Technical Education and Skills Development Authority
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LIST OF TOOLS, EQUIPMENT AND MATERIALS FOR BREAD AND PASTRY PRODUCTION
Recommended list of tools, equipment and materials are as follows:
Quantity
Unit
1
1
1
1
1
1
1
1
3
1
1
1
1
1
3
2
1
1
1
1
1
1
1
1
Pc
Pc
Pc
Pc
Pc
Set
Set
pc
Pc
set
pc
pc
pc
pc
pcs
pcs
Pc
pc
pc
pc
Doz.
pc
pc
pc
Description
Spatula, rubber
Spatula, s/s
Sifter
Rolling Pin
Pastry Cutter
Measuring Cups (set)
Measuring Spoons (set)
Piping bag
Baking Pan (assorted shape)
Decorating Tip (set)
Turn Table
Wire Whisk
scraper
Muffin pan
Mixing bowl
Sheet pan
knife
Chopping board
Pastry brush
Wooden spoon
Tart molder
Pie plate
grater
Sauce pan
Recommended list of equipment (1 equipment to 4 trainees)
 Mixer with paddle
 Oven
 Weighing scale
List of resources, supplies and materials
Soap
Sponge
Detergent
Hand soap
Scourging pad
Sanitizing agent
Utility bowls
Parchment paper
Baking ingredients
Paper towels
Styro bowl with cover (2 cup capacity, 1 cup
capacity)
12” plate
Cling wrap
Sheet Pan
Grease Paper
rag
PPE
Technical Education and Skills Development Authority
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TRAINING FACILITIES
Based on a class intake of 25 students/trainees and may vary depending on the number of students/trainee.
Space Requirement
Size in Meters
Area in Sq. Meters
Lecture/Demo Area
8x5m
40 sq. m.
Total Area in Sq.
Meters
40 sq. m.
Student/trainee working
space
1x1m
1 sq. m.
25 sq. m.
Laboratory
8 x 5 sq. m.
40 sq. m.
40 sq. m.
Learning Resource Center
3 x 5 sq. m.
15 sq. m.
15 sq. m.
Facilities/Equipment/Circulati
on Area
Total Workshop Area :
36 sq. m.
156 sq. m.
TRAINER’S QUALIFICATIONS
Trainers shall be required to be certified to the National Certificate for which qualification they will train.
TESDA shall provide an online training on Plan Training Session and Facilitate Learning Sessions to the
potential trainers.1
Minimum requirements:
 Holder of a National Certificate in the Qualification s/he will teach; and
 Has completed the following units of Trainer’s Methodology Level I:
i. Plan Training Sessions;
 Identifying learner’s training requirements
 Prepare session plan
 Prepare instructional materials
 Prepare assessment instruments (Institutional)
 Organize learning and teaching resources ;and
ii. Facilitate Learning Sessions





Prepare training facilities /resources
Conduct pre-assessment
Facilitate training session
Conduct competency assessment
Review delivery of training session
MEASUREMENT OF ACHIEVEMENT OF COMPETENCY
 Practical demonstration with oral questioning
RECOMMENDATIONS FOR ASSESSMENT AND CERTIFICATION
1. Prior to competency assessment, please accomplish the Self-Assessment Guide (SAG) to determine
readiness for assessment.
2. Submit accomplished SAG to POLO staff in-charge for advice.
1
(The training modules corresponding to the above units of Trainer’s Methodology can be accessed through the
TESDA-NITESD website.)
Technical Education and Skills Development Authority
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COMPETENCY-BASED
CURRICULUM
COC 2
Pastry Making
Leading to BREAD AND PASTRY PRODUCTION
NC II
TRS741380
TRS741343
Prepare and produce pastry products
Present desserts
Technical Education and Skills Development Authority
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MODULE TITLE
:
PREPARING AND PRODUCING PASTRY PRODUCTS
UNIT CODE
:
TRS741380
MODULE DESCRIPTOR
:
The module covers the knowledge, skills and attitude required to
be able to prepare and produce a range of high-quality pastry
products in commercial food production environments and
hospitality establishments
NOMINAL DURATION
: 25 hours
QUALIFICATION LEVEL
: NC II
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the trainee/student must be able to:
LO1.
Prepare pastry products
LO2.
Decorate and present pastry products
LO3.
Store pastry products
Technical Education and Skills Development Authority
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LO1.
PREPARE PASTRY PRODUCTS
ASSESSMENT CRITERIA:
1. Ingredients required are selected, measures and weighed according to recipe or
production requirements and established standards and procedures
2. Variety of pastry products are prepared according to standard mixing
procedures/formulation/recipes and desired product characteristics
3. Appropriate equipment are used according to required pastry products and standard
operating procedures
4. Pastry products are baked according to techniques and appropriate conditions; and
enterprise requirements and standards
5. Required oven temperature are selected to bake goods in accordance with the desired
characteristics, standard recipe specifications and enterprise practices
CONTENTS:









Culinary and technical terms related to pastry products
Baking equipment
Ratio of ingredients required to produce a balance formula
Correct proportion control, yields, weights and sizes for profitability
Types, kinds and classification of pastry products
Mixing procedures/formulation/recipes and desired product characteristics of variety
pastry products
Baking techniques, appropriate conditions and enterprise requirements and standards
Temperature ranges in baking pastry products
Occupational health and safety
CONDITIONS:
Students/trainees must be provided with the following:






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
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
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Personal Protective Equipment
Commercial mixers and attachments
Cutting implements
Scales, measures
Bowls
Ovens
Molds, shapes and cutter
Baking sheets and containers
Various shapes and sizes of pans
Calculator
CD’s, VHS
Hand-outs
Technical Education and Skills Development Authority
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METHODOLOGIES:



Lecture/discussion
Demonstration/application
Oral presentation
ASSESSMENT METHODS:




Oral questioning
Written examination
Observation
Demonstration
Technical Education and Skills Development Authority
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LO2.
DECORATE AND PRESENT PASTRY PRODUCTS
ASSESSMENT CRITERIA:
1. Required and appropriate fillings and coating/icing, glazes and decorations are prepared
for variety of pastry products according to standard recipes, enterprise standards
and/or customer preferences
2. Pastry products are filled and decorated as required and appropriate in accordance with
standard recipes and/or enterprise standards and customer preferences
3. Pastry products are finished according to desired product characteristics
4. Baked pastry products are presented according to established standards and procedures
CONTENTS:





Regular and special fillings and coating/icing, glazes and decorations
Decorative techniques and rules for garnishing
The tools and materials in decorating, finishing and presenting
Standards and procedures in decorating, finishing and presenting pastry products
OHS
CONDITIONS:
Students/trainees must be provided with the following:














Commercial mixers and attachments
Cutting implements
Scales, measures
Pastry brush
Pastry bag
Bowls
Ovens
Baking sheets and containers
Seeds and nuts, fresh and preserved/crystallized fruits
Ganache, fondants, flavored and colored sugar, butter creams
Savory fillings, jellies and glazes
Tuile
Flowers and leaves, herbs, biscuits
Chocolate powder, icings
METHODOLOGIES:



Lecture/discussion
Demonstration/application
Oral Presentation
Technical Education and Skills Development Authority
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ASSESSMENT METHODS:




Oral questioning
Written examination
Observation
Demonstration
Technical Education and Skills Development Authority
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LO3.
STORE PASTRY PRODUCTS
ASSESSMENT CRITERIA:
1. Packaging materials are selected according to types, kinds and classification of pastry
products
2. Shelf-life of baked pastry products are determined according to established standards
and procedures
3. Pastry products are stored according to established standards and procedures
4. Appropriate packaging are selected for the preservation of product freshness and eating
characteristics
CONTENTS:





Different kinds of packaging materials to be used
Shelf-life of pastry products
Standards and procedures in storing pastry products
Standards and procedures in packaging pastry products
OHS
CONDITIONS:
Students/trainees must be provided with the following:






Storage area
Packaging and labeling materials
Bakery products
Containers
Display cabinet
Refrigerator
METHODOLOGIES:



Lecture/Discussion
Demonstration/Application
Actual Presentation
ASSESSMENT METHODS:




Oral questioning
Written examination
Direct observation
Demonstration
Technical Education and Skills Development Authority
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MODULE TITLE
:
PRESENTING DESSERTS
UNIT CODE
:
TRS741343
MODULE DESCRIPTOR
:
This module deals with knowledge, skills and attitude in preparing
other types of desserts, and other various and specialized
techniques of desserts presentation required by patissiers in
hospitality enterprises
NOMINAL DURATION
:
20 hours
QUALIFICATION LEVEL
:
NC II
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the trainee/student must be able to:
LO1.
Prepare other types of desserts
LO2.
Plan, prepare and conduct a dessert trolley presentation
LO3.
Store and package desserts
Technical Education and Skills Development Authority
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LO1.
PREPARE OTHER TYPES OF DESSERTS
ASSESSMENT CRITERIA:
1. Ingredients are selected, measured and weighed according to recipe requirements,
enterprise and customer preferences.
2. Required temperature is selected to prepare products in accordance with the desired
characteristics, standard recipe specifications and enterprise practices.
3. Desserts are prepared according to recipe specifications and desired product
characteristics
4. Appropriate equipment are used according to required pastry and bakery products and
standard operating procedures
CONTENTS:






Varieties and characteristics of specialized cakes, both classical and contemporary and
other types of desserts
Commodity knowledge, including quality indicators of specialized cakes and other types
of desserts
Culinary terms related to specialized cakes and other types of desserts
Portion control and yield
Standard recipe specifications of specialized cakes and other types of desserts
Standard Operating Procedures in preparing other types of desserts
CONDITIONS:
Students and trainees must be provided with the following:









Commercial mixers and attachments
Scales and Measuring Devices
Piping bags and attachment
Whisks, beaters, spatulas
Cutting implements for nuts and fruits, graters
Oven
Cake and sponge tins and moulds
Wooden spoons
Bowl cutters
Technical Education and Skills Development Authority
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METHODOLOGIES:



Lecture/discussion
Demonstration/application
Oral presentation
ASSESSMENT METHODS:




Oral-recitation
Written examination
Observation
Demonstration
Technical Education and Skills Development Authority
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LO2.
PLAN, PREPARE AND CONDUCTS A DESSERT TROLLEY PRESENTATION
ASSESSMENT CRITERIA:
1. Dessert trolley services are planned and utilized according to available facilities
equipment and customer/enterprise requirements.
2. Variety of desserts are prepared and arranged in accordance with enterprise standards
and procedure.
CONTENTS:



Planning, preparing and presenting trolley services
Arranging and preparing variety of desserts
OHS
CONDITIONS:
Students/trainees must be provided with the following:





Measuring Devices
China ware
Decorating materials
Packaging materials
Trolley
METHODOLOGIES:



Lecture/discussion
Demonstration/application
Oral presentation
ASSESSMENT METHODS:




Oral-recitation
Written examination
Observation
Demonstration
Technical Education and Skills Development Authority
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LO3.
STORE AND PACKAGE DESSERTS
ASSESSMENT CRITERIA:
1. Desserts are stored in accordance with the required temperature and customer’s
specifications
2. Desserts are packaged in accordance with established standards and procedures.
CONTENTS:




Temperature range in storing desserts
Packaging design techniques
Standards and procedures in storing and packaging desserts
OHS
CONDITIONS:
Students/trainees must be provided with the following:







Packaging materials
Thermometer
Display cabinets including temperature controlled cabinets
Refrigerator
Chillers
Freezers
China ware
METHODOLOGIES:




Lecture- discussion
Demonstration
Application
Presentation
ASSESSMENT METHODS:



Hands-on
Direct observation
Practical demonstration
Technical Education and Skills Development Authority
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