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AdButler.ads = AdButler.ads || []; Do You Have a Foreign Supplier Verification Program? Status: Completed in 2014. Students of the Bread and Pastry Production NC II program are trained in using modern baking techniques, equipment, tools and utensils and other … Criteria and guidance, based on sound science and experience, must be established for deciding the equivalency of a given significant hazard in terms of the numerical value obtained. Bakery business (bread) is one of the lucrative businesses in Nigeria as bread is widely consumed in Nigeria. Here’s an example of a worksheet for CCP identification of significant hazards: Question: Is the step specifically designed to eliminate or reduce the likely occurrence of a hazard to an acceptable level? var plc356754 = window.plc356754 || 0; The following elements are suggested: A HACCP Plan focuses on the food safety hazards that cannot be managed or prevented by the established prerequisite hygiene programs and/or good manufacturing practices. It is consumed by all and sundry- the old, young poor and rich consume bread on daily basis. Operational improvement of traditional bread bakery. LP k-12 TLE |, Hazard analysis chart (HACCP Principle 1), Critical Control Points (CCP) identification (HACCP Principle 2), HACCP Control Chart (HACCP Principles 3-7), Formulation (e.g., allergenic ingredients, plant and/or animal origin of raw materials), Compositional elements that affect microbial growth (e.g., Aw, pH, preservatives, acidity, nutrition labeling and allergens declaring), Technologies applied in product manufacturing (e.g., baking, freezing, fermentation, pasteurization, ambient, sterile, vacuum or modified atmosphere packaging), Details of all ingredients or inputs to processing steps (e.g., details for macros, minors, and micros). To aerate the flour 2. On this page you can read or download detailed lesson plan in tle bread and pastry grade 9 in PDF format. } BREAD AND PASTRY PRODUCTION NC II Page No. LEARNING MODULE in Bread and Pastry Production-UC2 Prepare and Produce Pastry Products 1. What Quality Controls Do You Have in Your Bakery? BAKED in Science S2E20: Are You FSMA Ready? Show the pupils different types of yeast and discuss the conditions needed for multiplication and successful production of carbon dioxide. Enhanced Bread n Pastry Prodn NC2 COC3_POLO.docx, Isabela State University • CED 101, 238, University of Karachi, Karachi • FTHFTH HFHTH, AMA University Online Education • IS MISC, Las Pinas City National Science High School, finaltvlhebreadandpastry1103-140906092715-phpapp02.pdf, Las Pinas City National Science High School • SCIENCE 143, Rizal Technological University • HRDM 001. Processing, handling, and holding conditions/parameters (e.g., temperature, time, pressure, agitation speed, Transfers within and between production areas (i.e., product flow patterns), Issues or concerns regarding hygienic design of equipment. A HACCP control chart can be constructed as follows: if (!window.AdButler) { s.async = true; An angular floor plan utilizes curved displays, so customers move through the aisles in an angular motion, giving it a more sophisticated feel. Dating back to the 1 st century A.D., inscription on a tomb of a Roman baker shows the different stages in the production of bread at that time. It is an output document of the Hazard Analysis and Critical Control Points (HACCP) Study. 3, BAKED in Science: What’s New at IBIE 2019 pt. var AdButler = AdButler || {}; The sweet art of pastry baking emerged as a noble profession. Kolos Bakery. The purpose of this project was to understand the evolution of baking and pastry making. 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. Use this example to compile your own. How it has evolved throughout time, what changes and techniques came that helped in the development of this field and how this profession today is one of the most important professions in the food industry. Implementation can utilize the following steps: Product description contains information regarding the formulation, composition, and processing technologies applied for manufacturing bakery products: Intended use covers the target groups who will buy, prepare, and/or consume the products. It contains the same templates and information you see here, but with additional guidance to help you develop the perfect plan. Sector : TOURISM Qualification Title: BREAD AND PASTRY PRODUCTION Unit of Competency: PREPARE AND PRODUCE BAKERY PRODUCTS Module Title: PREPARING AND PRODUCING BAKERY PRODUCTS Technical Education & Skills Development Authority NATIONAL TVET TRAINERS ACADEMY Marikina City Plan Training Session Date Developed: Document No. AdButler.register(168182,356754, [300,250], 'placement_356754_' + opt.place, opt); 7. }); Certificate of Analysis (COA) for Bakery Ingredients, How a Soak Tank will Improve your Commercial Bakery, Imaging Technology for Safe, Efficient Food Production. 153–157. Angular Floor Plan. Evidence Plan Competency Standards: Bread and Pastry Production NC II Unit of Competency: Prepare and present gateaux, tortes and cakes Ways in which evidence will be collected: Demonstr ation and Written L.O. 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. Delicatessen and Bakery Business Plan The Bronx Deli and Bakery will bring a slice of New York to Willow Creek, offering sandwiches, baked goods, and top-notch coffee. For a limited time, find answers and explanations to over 1.2 million textbook exercises for FREE! The luxurious and joyful art of pastry baking became a sensation throughout Europe and the whole world. handler: function (opt) { To remove coarse particles and other impurities 3. Cost price analysis of all bakery products using Cigar Box Method. }, opt: { s.type = "text/javascript"; Web Development using HTML5 and CSS3 covers the competence required to undertake competitive knowledge in language and processes that all front-end web developers need to know to design corporate websites and create web apps. 1 • 5,500 BCE - 300 BCE • The Egyptians and Greeks became the first cultures to advance the science of bread • In Egypt, as early as 4000 BCE, farmers grew spelt, wheat, and barley • Quality of bread was related to class status • Bread was part of everyday life, as … Bread and Pastry Production: Manual View Download. Activity ideas . Lesson Plan in K-12 Bread and Pastry. Use the following to create a process flow diagram to show an overview of the entire process: A simple process flow diagram for a bread baking plant could be: In order to make the HACCP study simpler and practical, HACCP teams need to identify the relevant or potential hazards (i.e., screen significant from non significant hazards). Make sure you have a detailed business plan to start with. } I. keywords: abkw , BAKED in Science S2E43: What’s New at IBIE 2019 Pt. Ways in which evidence will be collected: Select, measure and weigh ingredients according to, recipe requirements, enterprise practices and customer, Select required oven temperature to bake goods in, accordance with desired characteristics, standard, recipe specifications and enterprise practices, Prepare sponges and cakes according to recipe, specifications, techniques and conditions and desired, Appropriate use of equipment according to required, pastry and bakery products and standard operating, Cool sponges and cakes according to established, Prepare and select Fillings in accordance with required, Technical Education and Skills Development Authority. } 2.3 Confirm availability and quality of ingredient stocks to prepare for bread production. TRAINING PLAN QUALIFICATION COMPETENCY OJT VENUE : : : BREAD AND PASTRY PRODUCTION NCII PREPARE AND n.parentNode.insertBefore(s, n); Below are the following elements you need to include in your business plan. Compare the structure of bread dough made with strong flour and soft flour (take close up images of the crumb or use a visualiser). AdButler.ads.push({ 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 … var n = document.getElementsByTagName("script")[0]; } Prepare pastry products 1.1. This bread bakery business plan / feasibility study contains key information about the organization, the business environment, technical requirements, production operation, management analysis, Marketing plan and other key info’s that you need from a bread bakery feasibility study. keywords: abkw , PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. BAKED in Science S2E18: A Guide to Sprouting Grains, BAKED in Science S2E14: Allergen Control and Food Safety, 5 Tips to Ensure Food Health and Safety in Busy Bakeries, BAKED in Science S2E7: Preventative Maintenance, BAKED in Science S2E6: How To Excel At Your Next Food Safety Audit. document.write('<' + 'div id="placement_357551_' + plc357551+ '">'); 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 … Bread is regarded as a food for the masses. var abkw = window.abkw || ''; Evidence of the following is essential: ability to produce a wide variety of pastries and pastry products from all categories ability to produce a quantity of pastries and pastry products, consistent in quality, size, shape and appearance, under typical workplace conditions and time constraints Production by: Mendrez, Charmaigne P.. This preview shows page 1 - 2 out of 3 pages. Classify the baking tools and equipments according to their uses; 2. var s = document.createElement("script"); 2, How Baked Goods Rely on the Science of Shelf Life, Kill Step Validation Calculator Now for Fruit-filled Pastry, BAKED In Science S2E27: Baking with Cannabis, An Organic, Non-thermal Kill Step for Seeds, Grains and Nuts. var n = document.getElementsByTagName("script")[0]; It one of the best investment one can think of. Wallace, C.A., Sperber, W.H., and Mortimore, S.E. AdButler.ads.push({ (function () { The hazard analysis chart collected by the HACCP team are significant for food safety and the HACCP plan. Nigeria investors are therefore advised to invest into bread production. SECTION 1 BREAD AND PASTRY PRODUCTION NC II QUALIFICATION 1 SECTION 2 COMPETENCY STANDARDS Basic Competencies 2 - 13 Common Competencies 14 - 2 8 Core Competencies 29 - 46 SECTION 3 TRAINING STANDARDS 3.1 Curriculum Design 47 - 50 3.2 Training Delivery 51 - 52 }); The HACCP Plan for Bakeries is specific to a product (e.g., pan bread, rolls, buns) and the process involved in its manufacturing, such as the production line. TESDA - TESDA provides direction, policies, programs and standards towards quality technical education and skills development. CCPs need to be identified to prevent, eliminate or reduce hazards. Web Development using HTML5 and CSS3 This self-paced material is developed in partnership with Google Inc. 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. This is essential for defining which hazard is significant and must be addressed in the HACCP Plan, or it is being controlled effectively by Prerequisite Programs and GMPs and should be left out (i.e., the hazard is not significant and should not be included in the HACCP Plan). s.async = true; ... LEARNING MODULE in Bread and Pastry Production-UC2 Prepare and Produce Pastry... joan_vizconde7. The Bread of Life - Word & World It specifies the strategies to be followed to assure control of physical, chemical and biological hazards on the basis of the seven principles of HACCP when manufacturing baked goods. var plc357551 = window.plc357551 || 0; If you don't see any interesting for you, use our search form on bottom ↓ . s.src = 'https://servedbyadbutler.com/app.js'; It is taken as breakfast in many houses. 2.1 Identify equipment requirements and check to confirm availability and operational readiness for bread production . 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