grade 11 tvl home economics bpp

1. BREAD AND
PASTRY
PRODUCTIO
N NC II
Welcome to the
world of Bread
& Pastry
Production
Anamae I.
Flores

2. RAEBD

3. BREAD

4. RTSPAY

5. PASTRY

6. KACE

7. CAKE

8. PCU
KCAE

9. CUP
CAKE

10. BREAD AND PASTRY PRODUCTION
NC II
AND P Y
PROGRAMOVERVIEW
NC

11. ⚫Breadand Pastry Production NC II(also knownas Bakingand
PastryProduction NC II) is atechnical-vocational program that
develops the skills of students in preparing and producing
bakery/pastry products,cakes and desserts.
Studentsof the Bread and Pastry Production NC IIprogram are
trained in using modern baking techniques,equipment, tools and
utensils and other baking appliances.Students are also taught
about different presentation methods, sanitation and safety.
Bread and Pastry Production NCIIprogram is regulated by
TESDA(the regulating body for vocational courses),and offered
byTESDAaccredited training institutes.The program may also
be incorporated in undergraduate courses such as BSin Hotel
and Restaurant Management (BSHRM)and BSinTourism (BST).

12. Course Structure
Basic Competencies (18 hours)
⚫Participate in
workplace
communication
⚫W
ork in ateam environment
⚫Practice career professionalism
⚫Practice occupational health
and safety procedure

13. Common Competencies (18 hours)
⚫Develop and update industry knowledge
⚫Observe workplace hygiene procedures
⚫Perform computer operations
⚫Perform workplace and safety practices
⚫Provide effective customer service
Course Structure

14. Core Competencies (105 hours)
⚫Prepare and produce bakery
products
⚫Prepare and produce pastry products
⚫Prepare and present cakes
⚫Prepare and display petits fours
⚫Present desserts
Course Structure

15. Is Bread and PastryProduction
profession?

16. ⚫Some jobs related to baking and pastry
, such
asaPastry Chef, are consideredprofessions.
However,finishing the Bread and Pastry
Production NCII will not make you a
professional,it is just an entrypoint to the
bread and pastry making industry. Only after
years of working experience will you be
considered aprofessionalBaker/ Pastry
Chef.

17. What skills,traits and
attitude will help you
succeed in this course?

18. ⚫Basic oral and written English skills – during the on the
job training (OJT), students are assigned in different
establishments suchashotels, resorts, restaurants andalot
more where the use of Englishis important both to entertain
customersand for job related tasks.
⚫Basic math skills – must possess basic math skills,
especially knowledge of fractions, in order to precisely mix
recipes, weighingredients,or adjust the mixes.
⚫Creativity – presentation is very important when talking
about cakes,desserts and pastries;because they require
intricate decorations,students must havethe innate artistic
ability to present finished products in an impressive way.

19. ⚫Culinary skills – before enrolling in this program, students
must evaluatethemselvesfirst whether theyhaveaflare for
bakingor not. Usually,students whohaveno knowledgeon
this area will have amore difficult time.
⚫Accuracy – while aesthetic is important, the taste of baked
products and pastries depends very much on accurate
implementation of recipes and preparation procedures; a
student must beableto remember step bystep process,
prepare and mix the accurate amount of ingredients.
⚫Technical Skills – the abilityto learn, operate andcontrol
properly and safelyan extensive range of equipment,tools
and instruments used in pastrymaking and baking.

20. ⚫Endurance – the ability to withstand tiresome
work such as standingup for long periods of time
while theyprepare dough, monitor baking, or
package baked goods and being in the kitchen where
the environment maybe uncomfortable and the
room temperature is alwayswarm.
⚫Patience – during the practicum, you will not
alwaysbe able get things right and creates breads,
pastries and desserts to perfection so you must have
the patience to moveforward and practice more.

21. How difficult is Bread
and Pastry
Production NC II?

22. Assessment and
Certification

23. Career
Opportunities for
Bread and Pastry
Production NC II
graduates

24. ⚫ Plant Bakers – work for bread factories,using machinery to produce
bread and pastryproducts.
⚫ In-store Bakers – these people produce bread and baked goods in a
retail store, sometimes using pre-prepared or part-baked products
from afactory
.
⚫ Master/Craft Bakers – much more likely to bake from scratch and
are usuallyemployed byasmall-scale,independent bakeryor a
restaurant kitchen.Acraft bakermayspecializein acertain type of
bread or baking process and will offer specialist goods and services,
such aspatisserie and cake decoration.
⚫ Cake Decorator – works at abakery,grocery store or specialty cake
shop and decorates cakesusing avariety of tools,materials and food
items.Cake decorators prepare icings,apply toppings and decorate
cakes bywriting customizedmessages.
⚫ Pastry chef – in charge of and trained in the production of desserts,
pastries,and breads.
⚫ Commis – junior chef

25. ⚫Line Cook – “station chef”,is the chef designated to take charge
ofacertain areaoffoodproduction, suchascakeanddessert
preparation and other related products.
⚫Bakery Sanitation Manager – responsible for general
sanitation of the plant. Lookingafter all on-the-job activities,
product safety
, legality
, quality
, etc.
⚫Bakery technologist – responsible for the development,
creating,launching and implementing new products and
commercialization of new and existing products.
⚫Caterer – plans, makes, transports and serves food for meetings,
parties, weddings, organizational fêtes, and ahost of other events.
Somecaterers specialize in baked goods and pastries.
⚫Bakery Owner