The document outlines the training program for bread and pastry production, with a total duration of 141 hours covering various learning outcomes including the preparation, decoration, storage, and presentation of bakery and pastry products. It includes techniques for operating equipment, mixing methods, and classification of different types of pastries and cakes. Additionally, it covers the preparation and display of desserts and petit fours.

1. Bread and Pastry
Production NC II
Coverage
MARK EMIL T. SAGUN
Trainer

2. Nominal Training Duration:
18 Hours (Basic)
18 Hours (Common)
105 Hours (Core)
TOTAL = 141 hours

3. Learning Outcome 1:
PREPARE AND PRODUCE BAKERY PRODUCTS
• Prepare bakery products
• Decorate and present bakery products
• Store bakery products

4. Prepare bakery products
Mise en place- (French term) put everything in place

5. Mise en place- (French term) put everything in
place
“Tare” Button

6. Mise en place- (French term) put everything
in place
Conversion

7. LIQUID CONVERSIONS

8. FAMILIARISATION OF TOOLS AND EQEQUIPMENTS

9. FAMILIARISATION OF BASIC
INGREDIENTS

10. HOW TO OPERATE OVEN

11. HOW TO OPERATE DOUGH CUTTER
MACHINE, HANDMIXER AND STAND MIXER

12. METHODS IN MIXING BATTER AND
DOUGH

13. 1.2 Decorate and present bakery products
Quick Bread Yeast Bread

14. 1.3 Store bakery products
Quick bread Yeast Bread

15. Learning Outcome 2:
PREPARE AND PRODUCE PASTRY PRODUCTS
• Prepare pastry products
• Decorate and present pastry products
• Store pastry products

16. Decorate and present pastry products
Shortcrust pastry
Tarts Pie
Double Crust Pie

17. Classification of Pie Crust
Single Crust Pie Top Crust Pie

18. Decorate and present pastry products
Flaky pastry
Turnover/Empanada

19. Decorate and present pastry products
Puff pastry

20. Decorate and present pastry products
Choux pastry
Cream Puffs Eclairs

21. Store pastry products
Shortcrust Pastry Choux Pastry

22. Course Outcome 3:
PREPARE AND PRESENT GATEAUX, TORTES AND
CAKES
• Prepare sponge and cakes
• Prepare and use fillings
• Decorate cakes
• Present cakes
• Store cakes

23. Classification of Cakes
Shortened Cake-Butter Shortened Cake-Oil

24. Classification of Cakes
Unshortened Cakes
Sponge Cake Angel Food Cake

25. Classification of Cakes
CHIFFON CAKES with oil
Chiffon Roll Cake Round Chiffon Cake

26. Prepare and use fillings
Buttercream Chocolate Ganache

27. Prepare and use fillings
Poured Fondant Rolled Fondant

28. Decorate cakes
Stencil Side Masking

29. Decorate cakes
Combing Buttercream Piping

30. Decorate cakes
Fondant Decorating Dripping

31. Present cakes

32. Store cakes

33. Learning Outcome 4:
PRESENT DESSERTS
• Present and serve plated dessert
• Plan, prepare and present dessert buffet selection or plating
• Store and package desserts

34. Present and serve plated dessert

35. Plan, prepare and present dessert buffet selection
or plating

36. Store and package dessert

37. Course Outcome 5:
PREPARE AND DISPLAY PETIT FOURS
• Prepare iced petits fours
• Prepare fresh petits fours
• Prepare marzipan petits fours
• Prepare caramelized petits fours
• Display petits fours
• Store petits fours

38. Prepare iced petits fours

39. Prepare fresh petits fours

40. Prepare caramelized petits fours

41. Display petits fours

42. Store petits fours

43. END...