tr

1. TRAINING PLAN
BASIC COMPETENCIES
Program: BREAD AND PASTRY PRODUCTION NC II
Modality: Check which modality will be applied. Multi-modal is allowed.
(/) Online (/) Face to face (/) Distance Learning
MODULE LEARNING OUTCOME Learning Resources
1. Participate in
workplace
communication
LO1. Obtain and
convey workplace
information
Online Learning:
 LMS
 Stream video on LMS:
 Communicating in
workplace
Distance Learning:
 CBLM:
 Participating in
workplace
communication
LO2. Complete relevant
work related
documents
LO3. Participate in
workplace meeting
and discussion
LO4. Participate in
workplace
meeting and
discussion
2. Work in a team
environment
LO 1. Describe and
identify team role
and responsibility
in a team
Distance Learning:
 CBLM:
 Working in a team
environment
Online Learning:
 LMS
LO 2. Describe work as
a team member
3. Practice career
professionalism
LO 1. Integrate personal
objectiveswith
organizational
goals
Distance Learning:
 CBLM:
 Practicing career
professionalism
Online Learning:
 LMS
LO 2. Set and meet
work priorities
LO 3. Maintainprofessional
growthand development
4. Practice
occupational health
and safety
LO1. Evaluate hazard and
risks
Distance Learning:
 CBLM:
 Practicing
occupational health
and safety
procedures
Online Learning:
 LMS
LO2. Control hazards and
risks
LO3. Maintain
occupational health
and safety
awareness

2.  Stream video on LMS:
 OHS procedures

3. TRAINING PLAN
COMMON COMPETENCIES
Program : BREAD AND PASTRY PRODUCTION NC II
Modality: Check which modality will be applied. Multi-modal is allowed.
(/) Online (/) Face to Face (/) Distance Learning
MODULE LEARNING OUTCOME Learning Resources
1. Develop and update
industry knowledge
LO 1. Identifyandaccess
keysourcesof informationon
the industry
Distance Learning:
 CBLM
 Developing and
updating Industry
Knowledge
Online Learning:
 LMS
LO 2. Access, apply and
share industry
information
LO 3. Update continuously
relevant industry
knowledge
2. Observe workplace
hygiene procedures
LO 1.Practice personal
grooming and
hygiene
Distance Learning:
 CBLM
 Observing
Workplace Hygiene
Procedures
Online Learning:
 LMS
 Stream video on LMS:
 Proper workplace
hygiene procedures
LO 2. Practice safe and
hygienic handling,
storage and
disposal of food,
beverage and
materials
3. Perform computer
operations
LO 1. Identifyandexplainthe
functions,general
featuresandcapabilities
of bothhardware and
software
Distance Learning:
 CBLM
 Performing
Computer
Operations
Online Learning:
 LMS
 Stream video on LMS:
 Methods in
Inputting Data
 Keyboard
techniques
 File transfer
procedures
 Procedures in Data
printing
LO 2. Prepare and use
appropriate hardware and
software according to
task requirement
LO 3. Use appropriate
devices
and procedures to
transfer files/data
LO 4. Produce accurate and
complete data according
to the requirements
LO 5. Maintain computer
system

4. Face to Face:
 Perform
 Inputting Data
 Keyboard
Techniques
 Transferring files
 Data Printing
4. Perform workplace
and safety practices
LO 1.Practice workplace
safety, security and
hygiene systems,
processes and
operations
Distance Learning:
 CBLM
 Performing
workplace and
Safety Practices
Online Learning:
 LMS
 Stream video on LMS:
 Safety and security
in workplace
LO 2. Respond
appropriately to
faults, problems and
emergency situations in
line with enterprise
guidelines
LO 3. Maintain safe
personal
presentation standards
5. Provide effective
customer service
LO 1.Apply effective verbal
and non-verbal
communication skills to
respond to customer
needs
Distance Learning:
 CBLM
 Providing Effective
Customer Service
Online Learning:
 LMS
 Stream video on LMS:
 Effective Customer
Service
LO 2. Provide prompt and
quality service to
customer
LO 3. Handle queries
promptly
and correctly in line with
enterprise procedures
LO 4. Handle customer
complaints, evaluation
and recommendations

5. TRAINING PLAN
CORE COMPETENCIES
Program: BREAD AND PASTRY PRODUCTION NC II
Modality: Check which modality will be applied. Multi-modal is allowed.
(/) Online (/) Face to Face (/) Distance Learning
MODULE LEARNING OUTCOME Learning Resources
1. Prepare and produce
bakery products
LO 1. Prepare bakery
products
Online Learning:
 Digital LMS
 Stream video on LMS:
 “Preparing and
producing bakery
products”
Distance Learning:
 CBLM
 Preparing and
producing bakery
products
Face to Face:
 Perform
 Preparing and
producing bakery
products
LO2. Decorate and present
bakery products
LO3. Store bakery
products
2.Prepare and produce
pastry products
LO 1. Prepare pastry
products
Online Learning:
 Digital LMS
 Stream video on LMS:
 “Preparing and
producing pastry
products”
Distance Learning:
 CBLM
 Preparing and
producing pastry
products
Face to Face:
 Perform
 Preparing and
producing pastry
products
LO 2. Decorate and present
pastryproducts
LO 3. Store pastry products
3. Prepare and present
gateaux, tortes and
cakes
LO 1. Prepare sponge and
cakes
Online Learning:
 Digital LMS
 Stream video on LMS:
LO 2. Prepare and use
fillings
LO 3. Decorate cakes

6. LO 4. Present cakes  “Preparing and
presenting gateaux,
tortes and cakes”
Distance Learning:
 CBLM
 Preparing and
presenting gateaux,
tortes and cakes
Face to Face:
 Perform
 Preparing and
presenting
gateaux, tortes
and cakes
LO 5. Store cakes
4. Prepare and display
petits fours
LO 1. Prepare iced petits
fours
Online Learning:
 Digital LMS
 Stream video on LMS:
 “Preparing and
displaying petits
fours”
Distance Learning:
 CBLM
 Preparing and
displaying petits
fours
Face to Face:
 Perform
 Preparing and
displaying petits
fours
LO 2. Prepare fresh petits
fours
LO 3. Prepare marzipan
petits fours
LO 4. Prepare caramelized
petits fours
LO 5. Display petits fours
LO 6. Store petits fours
5. Present desserts LO 1. Prepare and serve
plated desserts
Online Learning:
 Digital LMS
 Stream video on LMS:
 “Preparing and
displaying petits
fours”
Distance Learning:
 CBLM
 Preparing and
displaying petits
fours
LO 2. Plan, prepare and
present dessert buffet
selection or plating
LO 3. Store and package
desserts