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