This document outlines the core competencies for the Bread and Pastry Production qualification. It includes 5 core competency units: 1) Prepare and produce bakery products, 2) Prepare and produce pastry products, 3) Prepare and present gateaux, tortes and cakes, 4) Prepare and display petits fours, and 5) Present desserts. It provides a brief description of the skills and knowledge covered in each competency unit for producing high-quality bread, pastry, cake and dessert products in commercial kitchens. Students will be divided into groups to discuss one of the core competency units in front of the class.

1. BREAD AND PASTRY
PRODUCTION CORE
COMPETENCY
JOE V. LOVIDICE

2. GROUP
ACTIVITY:
• Each group will give their
own understanding of the
following words
• Basic
• Common
• Core

3. BASIC COMPETENCIES
•Participate in workplace communication
•Work in team environment
•Practice career professionalism
•Practice occupational health and safety
procedures

4. COMMON COMPETENCIES
•Develop and update industry knowledge
•Observe workplace hygiene procedures
•Perform computer operations
•Perform workplace and safety practices
•Provide effective customer service

5. CORE COMPETENCIES
•Prepare and produce bakery products
•Prepare and produce pastry products
•Prepare and present gateaux, tortes and
cakes
•Prepare and display petits fours
•Present desserts

6. PREPARE AND PRODUCE BAKERY PRODUCTS
•This unit deals with the knowledge and skills
required by bakers and pastry cooks
(patissiers) to prepare and produce a range
of high-quality bakery products in
commercial food production environments
and hospitality establishments.

7. PREPARE AND PRODUCE PASTRY PRODUCTS
•This unit deals with knowledge and skills
required by bakers and pastry cooks
(patissiers) to prepare and produce a range
of high-quality pastry products in commercial
food production environments and
hospitality establishments.

8. PREPARE AND PRESENT GATEAUX, TORTES AND
CAKES
• This unit covers the knowledge and skills required
by bakers and pastry cooks (patissiers) to produce,
fill, decorate and present a range of specialized
sponges and cakes, where finish, decoration and
presentation of a high order is required.

9. PREPARE AND DISPLAY PETITS FOURS
• This unit applies to the knowledge and skills required by
bakers and pastry cooks (patissiers) in commercial food
production environments and hospitality establishments.
It covers the production, display and service of a wide
range of petits fours including petits fours glaces,
marzipan-based petits fours and caramelized fruits and
nuts served as petits fours, to a level of high and
consistent quality.

10. PRESENT DESSERTS
• This unit covers the knowledge and skills in
presenting the various and specialized techniques
of desserts presentation required by bakers and
pastry cooks (patissiers) in commercial food
production environments and hospitality
establishments.

11. GROUP ACTIVITY:
•Students will form five (5) groups
and each group will be given
one(1) core competency to
discuss in front of the class.

12. GENERALIZATION
• The BREAD AND PASTRY PRODUCTION NC II Qualification consists
of competencies that person must achieve to be able to clean
equipment , tools and utensils and prepare, portion and plate
pastries, breads and other dessert items to guests in hotels, motels,
restaurants, clubs, canteens, resorts and luxury lines/cruises and
other related operations.
• This Qualification is packaged from the competency map of Tourism
Sector (Hotels and Restaurants)

13. WRITTEN:
•Enumerate and explain each core
competencies of BREAD AND PASTRY
PRODUCTION NC II

14. ASSIGNMENT
•Find the meaning of the following words:
•Accurate, Bread, Dough, Gluten, Flour,
Guideline, Measurement. Principle, Standard,
Substitution, Technique, Temperature