1. BREAD AND PASTRY PRODUCTION
WORK IMMERSION STUDENT/ PARENT ORIENTATION
S.Y.2021-2022
2. IMMERSIONTRAINING PLAN
COMPETENCIES
TASK/ACTIVITIES
TIME
ALLOTME
NT (hour)
ACTUAL
SCHEDUL
E
REMAR
KS
1.Prepare bakery
products(Pancake/
Doughnut /Rice
Cake)
TLE_HEBBP9-
12PB-Ia-f-1
1. Select, measure and weigh required
ingredients according to recipe or
production requirements.
2. Prepare a variety of localized native
product according to standard mixing
procedures/formulation/ recipes and desired
product characteristic.
3. Use appropriate equipment according to
required native products according to
techniques and appropriate conditions.
4. Select required oven temperature or
localized standard equipment’s to cook
native products in accordance with the
desired characteristics, standard recipes
specification.
12 Hours April 7-8,
2022
3. IMMERSIONTRAINING PLAN
COMPETENCIES TASK/ACTIVITIES TIME
ALLOTMEN
T (hour)
ACTUAL
SCHEDULE
REMARK
S
2.Prepare and use
fillings
TLE_HEBP9-
12TC-IIIg-8
1. Prepare and select fillings in accordance
with required consistency and appropriate
flavors.
2. Fill and assemble slice and layer sponges
and cakes according to standard recipes.
3. Select coatings and sidings according to
the products characteristics and required
recipes desired.
12 Hours April 19-20,
2022
4. IMMERSIONTRAINING PLAN
COMPETENCIES TASK/ACTIVITIES TIME
ALLOTM
ENT
(hour)
ACTUAL
SCHEDUL
E
REMAR
KS
3 .Decorate and
Presents pastry
products (Palitaw,
lubi-lubi, cupcake)
TLE_HEBP9-
12PP-IIh-i-5
1. Prepare a variety of fillings and coating,
glazes and decorations for pastry products
according to standard recipes, enterprise
standard and/or customer preferences.
2. Fill and decorate pastry products.
3. Finish pastry products according to desired
products characteristics.
4. Present baked pastry products according
to established standards and procedures.
12 Hours April 21-22,
2022
5. IMMERSIONTRAINING PLAN
COMPETENCIES TASK/ACTIVITIES TIME
ALLOTME
NT (hour)
ACTUAL
SCHEDUL
E
REMARKS
3 .Decorate and
Presents pastry
products (Palitaw,
lubi-lubi, cupcake)
TLE_HEBP9-
12PP-IIh-i-5
1. Prepare a variety of fillings and coating,
glazes and decorations for pastry
products according to standard recipes,
enterprise standard and/or customer
preferences.
2. Fill and decorate pastry products.
3. Finish pastry products according to
desired products characteristics.
4. Present baked pastry products
according to established standards and
procedures.
12 Hours April 21-
22, 2022
6. IMMERSIONTRAINING PLAN
COMPETENCIES TASK/ACTIVITIES TIME
ALLOTMEN
T (hour)
ACTUAL
SCHEDULE
REMARKS
4.Store pastry products
TLE_HEBP9-12PP-IIj-i-6
1. Store pastry products according to
established standards and
procedure.
2. Select packaging appropriate for
the preservation of products
freshness and eating characteristics.
12 Hours
April 28-29,
2022
7. IMMERSIONTRAINING PLAN
COMPETENCIES TASK/ACTIVITIES TIME
ALLOTME
NT (hour)
ACTUAL
SCHEDULE REMARKS
5.Decorate Cakes
(Cassava Cake,
Banana Cake)
TLE_HEBP9-12TC-
IIIh-i-9
1.Decorate localized native product (Cassava
cakes) suited to the products and occasions
2. Use suitable icing and decorations
according to standard recipes and/or
enterprises standards and customer
preferences.
20 Hours May 4,5,6
2022
