SESSION PLAN

Sector : TOURISM
Qualification Title : BREAD AND PASTRY PRODUCTION NC II
Unit of Competency : PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
Module Title : PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES
Learning Outcomes:
1. Prepare sponge and cakes
2. Prepare and use fillings
3. Decorate cakes
4. Present cakes
5. Store cakes
A. INTRODUCTION
The module covers the skills and knowledge required by patissiers to produce, fill, decorate and present range of
specialized sponges and cakes, where finish, decoration and presentation of high order is required.
B. LEARNING ACTIVITIES
LO 1: Prepare sponge and cakes
Learning Content Methods Presentation Practice Feedback Resources Time

Date Developed: Document No. NTTA-TM1-01

BREAD AND PASTRY July 2010
PRODUCTION NC II Issued by:
Date Revised: Page 1 of 97
PREPARE SPONGE AND February 2012
CAKES Developed by: NTTA
Angelo R. Lina
Revision # 01
1. Culinary terms self-paced Read Information Answer self- Compare Information 2.5
related to sponge Lecture/discussion Sheet check 3.1.1 answer with Sheet 3.1.1 hours
and cakes Group discussion 3.1.1(Culinary the answer
Brain storming terms related to key 3.1.1
sponge and
cakes )
2. Main ingredients self-paced Answer self- Compare Information 2.5
used for variety of Lecture/discussion Read Information check 3.1.2 answer with Sheet 3.1.2 Hour
sponge and cakes Group discussion Sheet 3.1.2(Main the answer s
Brain storming ingredients used key 3.1.2
for variety of
sponge and cakes)

Date Developed: Document No. NTTA-TM1-01

BREAD AND PASTRY July 2010
PRODUCTION NC II Issued by:
Date Revised: Page 2 of 97
PREPARE SPONGE AND February 2012
CAKES Developed by: NTTA
Angelo R. Lina
Revision # 01
3. Specific self-paced Read Information Answer self- Compare Information 2.5
temperature used Lecture/discussion Sheet check 3.1.3 answer with Sheet 3.1.3 hours
for different types Group discussion 3.1.3(Specific the answer
of sponge and Brain storming temperature used key 3.1.3
cakes for different types
of sponge and
cakes)
4. Classification of self-paced Read Information Answer self- Compare Information 2.5
the different types Lecture/discussion Sheet check 3.1.4 answer with Sheet 3.1.4 Hour
of sponge and Group discussion 3.1.4(Classificatio the answer s
cakes Brain storming n of the different key 3.1.4
types of sponge
and cakes)
self-paced Read Information Answer self- Compare Information 1.5
Lecture/discussion Sheet check 3.1.5 answer with Sheet 3.1.5 Hour
Group discussion 3.1.5(Mixing the answer s
Brain storming methods used for key 3.1.5
5. Mixing methods variety of sponge
used for variety of and cakes)
sponge and cakes Demonstration Performance task sheet 3.1.5 Evaluate Mixing 3.5
Video presentation based on the methods
View video presentation 3.1.5 Hour
Performance used for s
Criteria variety of
Checklist sponge and
3.1.5 cakes

Date Developed: Document No. NTTA-TM1-01

BREAD AND PASTRY July 2010
PRODUCTION NC II Issued by:
Date Revised: Page 3 of 97
PREPARE SPONGE AND February 2012
CAKES Developed by: NTTA
Angelo R. Lina
Revision # 01
7. Cooling Written/oral Questioning Read Information Answer self- Compare Information 2.5
temperature of Lecture Sheet check3.1.6 answer with Sheet 3.1.6 hours
sponge and cakes 3.1.6(Cooling the answer
temperature of key 3.1.6
sponge and cakes)
8. Required self-paced Read Information Answer self- Compare Information
equipment and Lecture/discussion Sheet check 3.1.7 answer with Sheet 3.1.7
materials for Group discussion 3.1.7(Required the answer
sponge and cakes Brain storming equipment and key 3.1.7
materials for
sponge and cakes)
9. Recipe self-paced Read Information Answer self- Compare Information
specifications, Lecture/discussion Sheet 3.1.8(Recipe check 3.1.8 answer with Sheet 3.1.8
techniques and Group discussion specifications, the answer
conditions and Brain storming techniques and key 3.1.8
desired product conditions and
characteristics desired product
characteristics)
10. OHS self-paced Read Information Answer self- Compare Information
Lecture/discussion Sheet 3.1.9(OHS) check 3.1.9 answer with Sheet 3.1.9
Group discussion the answer
Brain storming key 3.1.9
LO 2. Prepare and use fillings

Date Developed: Document No. NTTA-TM1-01

BREAD AND PASTRY July 2010
PRODUCTION NC II Issued by:
Date Revised: Page 4 of 97
PREPARE SPONGE AND February 2012
CAKES Developed by: NTTA
Angelo R. Lina
Revision # 01
1. Identification of Lecture/discussion, Read Information Answer self Compare Information
fillings appropriate demonstration/application Sheet 3.2.1 check 3.2.1 answer with Sheet 3.2.1
in a specific cakes , actual presentation the answer
key 3.2.1
2. Identification of the Lecture/discussion, Read Information Answer self Compare Information
required consistency demonstration/application Sheet 3.2.2 check 3.2.2 answer with Sheet 3.2.2
and appropriate , actual presentation the answer
flavor of fillings key 3.2.2
3. Filling and Lecture/discussion, Read Information Answer self Compare Information
assembling cakes demonstration/application Sheet 3.2.3 check 3.2.3 answer with Sheet 3.2.3
according to the , actual presentation the answer
standard recipe key 3.2.3
specifications
4. Classification of Lecture/discussion, Read Information Answer self Compare Information
coatings and sidings demonstration/application Sheet 3.2.4 check 3.2.4 answer with Sheet 3.2.4
based on the , actual presentation the answer
required recipe key 3.2.4
specifications and
product
characteristics.
LO [Link] cakes

Date Developed: Document No. NTTA-TM1-01

BREAD AND PASTRY July 2010
PRODUCTION NC II Issued by:
Date Revised: Page 5 of 97
PREPARE SPONGE AND February 2012
CAKES Developed by: NTTA
Angelo R. Lina
Revision # 01
1. Identification of Lecture/discussion, Read Information Answer self Compare Information
specific decorations demonstration Sheet 3.3.1 check 3.3.1 answer with Sheet 3.3.1
appropriate for the application , oral the answer
sponge cakes presentation key 3.3.1
[Link] of Lecture/discussion, Read Information Answer self Compare Information
standard recipes of demonstration Sheet 3.3.2 check 3.3.2 answer with Sheet 3.3.2
icings and application , oral the answer
decorations for presentation key 3.3.2
sponges and cakes
LO 4. Present cakes

1. Selection and Lecture/discussion, Read Information Answer self Compare Information

usage of equipment demonstration Sheet 3.4.1 check 3.4.1 answer with Sheet 3.4.1
in accordance with application , oral the answer
service presentation key 3.4.1
requirements
2. Identification of Lecture/discussion, Read Information Answer self Compare Information
the product demonstration Sheet 3.4.2 check 3.4.2 answer with Sheet 3.4.2
freshness, application , oral the answer
appearance presentation key 3.4.2
3. Cutting portion Lecture/discussion, Read Information Answer self Compare Information
controlled to demonstration Sheet 3.4.3 check 3.4.3 answer with Sheet 3.4.3
minimize the waste application , oral the answer
age of cakes. presentation key 3.4.3
LO 5Store cakes

Date Developed: Document No. NTTA-TM1-01

BREAD AND PASTRY July 2010
PRODUCTION NC II Issued by:
Date Revised: Page 6 of 97
PREPARE SPONGE AND February 2012
CAKES Developed by: NTTA
Angelo R. Lina
Revision # 01
 1. Standards and Lecture/discussion, Read Information Answer self Compare Compare
procedures of demonstration application, Sheet 3.5.1 check 3.5.1 answer with answer with
storing cakes and Oral presentation the answer the answer
products key 3.5.1 key 3.5.1
2. Storage methods Lecture/discussion, Read Information Answer self Compare Compare
of cakes demonstration application, Sheet 3.5.2 check 3.5.2 answer with answer with
Oral presentation the answer the answer
key 3.5.2 key 3.5.2
3. OHS Lecture/discussion, Read Information Answer self Compare Compare
demonstration application, Sheet 3.5.3 check 3.5.3 answer with answer with
Oral presentation the answer the answer
key 3.5.3 key 3.5.3
C. ASSESSMENT PLAN
 Written Test
 Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION
 Session Evaluation
 Feedback from the learner

Date Developed: Document No. NTTA-TM1-01

BREAD AND PASTRY July 2010
PRODUCTION NC II Issued by:
Date Revised: Page 7 of 97
PREPARE SPONGE AND February 2012
CAKES Developed by: NTTA
Angelo R. Lina
Revision # 01
PARTS OF A COMPETENCY-BASED LEARNING MATERIAL

References/Further Reading

Performance Criteria Checklist

Operation/Task/Job Sheet

Self Check Answer Key

Self Check

Information Sheet

Learning Experiences

Learning Outcome Summary

Module
Module Content
Content

Module
List of Competencies
Content

Module Content

Module Content In our efforts to standardize CBLM, the

Front Page above parts are recommended for use
in Competency Based Training (CBT) in
Technical Education and Skills
Development Authority (TESDA)
Technology Institutions. The next
sections will show you the components
and features of each part.

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 8 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
Unit of Competency: Prepare and present gateaux, tortes and cakes

Module Title : Preparing and presenting gateaux

HOW TO USE THIS COMPETENCY BASED LEARNING MATERIALS

Welcome to the module in “BREAD AND PASTRY PRODUCTION NC II”.

This module
Training contains training materials and activities for you to complete.
The unit of competency Basic, common, core contains knowledge, skills and
attitudes required for TRAINING METHODOLOGY (TM) 1.
You are required to go through a series of learning activities in order
to complete each learning outcome of the module. In each learning outcome
are Information Sheets, Self-Checks, Operation Sheets, Job Sheets,
Task Sheets and Activity Sheets. Follow these activities on your own. If
you have questions, don’t hesitate to ask your facilitator for assistance
The goal of this course is the development of practical skills. To gain
these skills, you must learn basic concepts and terminology. For the most
part, you'll get this information from the Information Sheets and TESDA
Website, [Link]
This module was prepared to help you achieve the required
competency, in " BREAD AND PASTRY PRODUCTION NC II.”
This will be the source of information for you to acquire knowledge and
skills in this particular competency independently and at your own pace,
with minimum supervision or help from your instructor.

Remember to:

 Work through all the information and complete the activities in each
section.
 Read information Sheets and complete the self-check. Suggested
references are included to supplement the materials provided in this
module.

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 9 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
  Most probably your trainer will also be your supervisor or manager.
He/she is there to support you and show you the correct way to do
things.

You will be given plenty of opportunity to ask questions and practice on the
job. Make sure you practice your new skills during regular work shifts. This
way you will improve both your speed and memory and also your
confidence.

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 10 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 BREAD AND PASTRY PRODUCTION NC II
List of Competencies

No. Unit of Competency Module Title Code

Prepare and produce TRS741379
bakery products Preparing and
1. producing bakery
products
Prepare and produce TRS741380
pastry products Preparing and
2. producing pastry
products
Prepare and present TRS741342
gateaux, tortes and Preparing and
3. cakes presenting gateaux,
tortes and cakes
Prepare and display TRS741344
petits fours Preparing and
4.
displaying petits fours
Present desserts TRS741343
5. Presenting desserts

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 11 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 MODULE CONTENT

UNIT OF COMPETENCY: PREPARE AND PRESENT GATEAUX, TORTES

AND CAKES

MODULE TITLE: PREPARING AND PRESENTING GATEAUX, TORTES AND

CAKES
MODULE DESCRIPTOR: The module covers the skills and knowledge
required by patissiers to produce, fill, decorate
and present range of specialized sponges and
cakes, where finish, decoration and presentation
of high order is required.
NOMINAL DURATION: 25 hours

LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Prepare sponge and cakes
2. Prepare and use fillings
3. Decorate cakes
4. Present cakes
5. Store cakes

ASSESSMENT CRITERIA:

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 12 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
1. Ingredients are selected, measured and weighed according
recipe requirements, enterprise practices and customer practices
2. Required oven temperature is selected to bake goods in accordance
with desired characteristics, standard recipe specifications and
enterprise practices
3. Sponges and cakes are prepared according to recipe specifications,
techniques and conditions and desired product characteristics
4. Appropriate equipment are used according to required pastry and
bakery products and standard operating procedures
5. Sponges and cakes are cooled according to established standards
and procedures
6. Fillings are identified according to what specific cake it is
appropriate
7. Filling are prepared and selected in accordance with required
consistency and appropriate flavors
8. Slice or layer sponge and cakes are filled and assembled according
to standard recipe specifications, enterprise practice and customer
preference
9. Coatings and sidings are selected according to the product
characteristics and required recipe specifications
10. Sponge and cakes are decorated suited to the product and
occasion and in the accordance with standard recipes and
enterprise practices
11. Suitable icings and decorations are used according to standard
recipes and/or enterprise standards and customer preferences
12. Sponge and cakes are presented on accordance with customers’
expectations and established standards and procedures
13. Equipment are selected and used in accordance with service
requirements
14. Product freshness, appearances and eating qualities are
maintained in accordance with the established standards and
procedures
15. Cakes are marked or cut portion-controlled to minimize wastage
and in accordance with the enterprise specifications
and customer preferences
16. Cakes are stored in accordance with establishment’s standards
and procedures
17. Storage methods are identified in accordance with a product
specifications and established standards and procedures

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 13 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
LEARNING OUTCOME NO. 1 Prepare Sponge and Cakes

Contents:

Terms and definitions relating to sponges and cakes.

1. Culinary terms related to sponge and cakes
2. Main ingredients used for variety of sponge and cakes
3. Specific temperature used for different types of sponge and cakes
4. Classification of the different types of sponge and cakes
5. Mixing methods used for variety of sponge and cakes
6. Cooling temperature of sponge and cakes
7. Required equipment and materials for sponge and cakes
8. Recipe specifications, techniques and conditions and desired product
characteristics
9. OHS
Assessment Criteria
1. Ingredients are selected, measured and weighed according recipe
requirements, enterprise practices and customer practices
2. Required oven temperature is selected to bake goods in accordance
with desired characteristics, standard recipe specifications and
enterprise practices
3. Sponges and cakes are prepared according to recipe specifications,
techniques and conditions and desired product characteristics
4. Appropriate equipment are used according to required pastry and
bakery products and standard operating procedures
5. Sponges and cakes are cooled according to established standards and
procedures
Conditions

The participants will have access to:

[Link] Protective equipment

[Link] ware
[Link] hand tools
[Link] equipment
Assessment Method:

1. Oral questioning
2. Written examination
3. Direct observation
4. Demonstration

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 14 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 Learning Experiences

Learning Outcome 1
Prepare sponge and cakes

Learning Activities Special Instructions

Read Information Sheet 3.1.1 on In comparing your answers from the
Culinary Terms related to model answer, be sure that all your
sponges and cakes. answers are correct before
proceeding to the next activity.
Answer the self-check to measure
your knowledge on the topic.
In performing the task sheets,
Compare with the model
compare your output with the
answer.
sample template provided in the
Read Information Sheet 3.1.2 on Information Sheet/s. Assess/
Main ingredients used for variety Evaluate your work according to the
of sponges and cakes performance criteria checklist. Make
the corrections or improvements,
Answer the self-check to measure
necessary.
your knowledge on the topic.
Compare with the model
answer. Secure the evaluation of your
outputs by your trainer and let him
Read Information Sheet 3.1.3 on record your accomplishments.
Specific temperature used for
different types of sponges and
cakes Upon completion of these activities,
you may proceed to the next LO on
Answer the self-check to measure Bread and Pastry Production NC II
your knowledge on the topic. Activities.
Compare with the model
answer.
Read Information Sheet 3.1.4 on
Classification of the different
types of sponges and cakes
Answer the self-check to
measure your knowledge on the
topic.
Compare with the model
answer.
Read Information Sheet 3.1.5 on
Mixing Method used for variety of
sponges and cakes

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 15 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
Perform Task Sheet 3.1.5 on
Mixing methods used for variety
of sponge and cakes
Perform Job Sheet 3.1.5 on
sponge cake

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 16 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 Information Sheet 3.1.1
CULINARY TERMS RELATED TO SPONGE AND CAKES

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify culinary terms related to sponge and cakes
Introduction
In this information sheet you must be able to identify different
culinary terms related to sponge and cakes.

Culinary terms related to sponge and cakes

Sponges and cakes are prepared according to recipe specifications,
techniques and conditions and desired product characteristics.
Batter
A liquid or semiliquid mixture, as of flour, milk
, and eggs, used in cooking.
Batter is used mainly for pan cakes, light
cakes, and as coating for fried foods. The word
batter comes from the old French word batte which
means to beat, as many batters require vigorous
beating or whisking in their preparations.

Butter cake
Also known as pound cake in the early years.
With the passing of time, variations were to
introduced to meet customer preferences. This cake
is used as base in making other cakes like Pineapple
Upside Down Cake and Rum Cake.

Confectioner sugar
Highly refine powdered sugar in which
cornstarch has been added for easy blending.

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 17 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
Gateau
A Italian word which means
cake,any of various elaborate cakes, usually layered 
with cream and richly decorated

Filling
The mixture put inside a baked product as in cream filling placed in
cream puff shell.
Glaze
A glossy coating
Hybrid cake
A cross-breed of shortened and unshortened
cakes. It has the characteristics of both cakes: lightly
and spongy, as well as tender due to the presence of
fat and oil.

Method
A step-by-step procedure in making recipe
Mixing
Act of putting or blending ingredients into one mass.
Preheat
To set the oven at the required temperature in a recipe while
working on the ingredients.
Streusel
A German word for “sprinkle”. A crumbly
topping made of flour, sugar, and fat commonly
sprinkled on quick breads, cakes, and pastry.

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 18 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
Sponge Cake
A light porous cake, made of eggs, sugar, flour, 
and flavourings traditionally without any fat
(If a cake is air-leavened, it isn't considered butter
cake even if it contains butter.)

Technique
A unique way of executing every step in a method.

Tortes A rich cake made with many eggs and lit
tle 
flour and usually usually decorated or filled with cre
am, fruit, nuts, and jam.

Gateau
A Italian word which means
cake,any of various elaborate cakes, usually layered 
with cream and richly decorated

Genoise (ʒeɪnˈwɑz) 
 Rich and delicate Italian sponge cake.
A light, buttery cake with a texture similar to sponge 
cake.
A light yellow cake made with eggs and butter 
and typically layered, filled, and frosted or made into 
petits fours forserving.
Whip
To beat with a rotary egg beater or electric
mixer.

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 19 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
Baking
A dry-heat cooking method that heats food by
surrounding it with hot, dry air in a closed
environment; the term is usually used with reference
to cooking breads, pastries, vegetables, fruits and
fish to cooking breads, pastries, vegetables, fruits
and fish

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 20 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 Self- Check 3.1.1

MULTIPLE CHOICE: Choose the letter of the correct answer

______1. A liquid or semiliquid mixture, as of flour, milk, and eggs, used in
cooking.
A. Batter
B. Scald
C. Soak
D. Whip
______2. A dry-heat cooking method that heats food by surrounding it with
hot, dry air in a closed environment.
A. Baking
B. Brunoised
C. Genoese
D. Gateau
______3.A rich cake made with many eggs and little 
flour and usually usually decorated or filled with cream, fruit, nuts, and ja
m.
A. Gateau
B. Genoese
C. Sponge cake
D. Torte
______4. An Italian word which means cake,
any of various elaborate cakes, usually layered with cream and richly decor
ated
A. Gateau
B. Genoese
C. Sponge cake
D. Torte
______5.A light porous cake, made of eggs, sugar, flour, and flavourings trad
itionally without any fat.
A. Gateau
B. Genoese
C. Sponge cake
D. Torte

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 21 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 ANSWER KEY 3.1.1
1. A
2. A
3. D
4. A
5. C

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 22 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 Date Developed: Document No. NTTA-TM1-07
BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 23 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 Information Sheet 3.1.2
Main ingredients used for variety of sponge and cakes

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify main ingredients used for variety of sponge and cakes,
2. classify ingredients used for variety of sponge and cakes, and
3. understand the value of having ingredients used for variety of
sponge and cakes.
Introduction
Whenever you are baking, whether it is bread, pastry, or cake, always
start with the basics (e.g., exact measurement of the ingredients, the right
kind of ingredients, etc.) then work your way to the simplest moving to the
complex ones.
Ingredients Used For Variety of Sponge and Cakes

Tougheners and Tenderizers
In general, baking ingredients can be divided into two types,
"tougheners / strengtheners" (flour, eggs) and "tenderizers / weakeners" (fat,
sugar), sometimes overlapping. In order for a recipe to bake with all of the
qualities we like, such as being tender, fluffy, moist, chewy, dense, etc.,
there needs to be a balance between the two. If one is increased, the other
must be decreased, but there's more to it than that.
Moisteners
Thins out batters and dough like Flour, Milk Solids, Instant Starch,
Gums, Egg Whites
Driers
Opposite of moistener e.g. Flour, Milk Solids, Instant Starch, Gums,
Egg Whites
Flavors
This is the additional ingredients that enhance the texture, smell, as
well as taste e.g. Salt, Sugar, Cocoa, Chocolate, Butter, Vanilla, other
flavours

Flour, Milk Solids, Egg Whites will make your cake tougher
Tougheners   
or stronger
Sugar, Fats, Egg Yolks, Chocolate, Leavenings, Emulsifiers,
Tenderizers
Starches, Gums will make your cakes more tender or weaker
Moisteners Water, Liquid Milk, Liquid Eggs, Syrups, Liquid Sugars
Driers Flour, Milk Solids, Instant Starch, Gums, Egg Whites

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 24 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
Flavors Salt, Sugar, Cocoa, Chocolate, Butter, Vanilla, other flavours

Here are a few notes on ingredients and their role on the making of the
cake
 Dry ingredients such as flour, cocoa powder, powdered milk, etc.,
absorbs moisture that contributes to the dryness of the cake.
 Liquid ingredients like juice, milk, honey, or syrup provide extra
moisture to the cake.
 Sugar also provides moisture and tenderness.
 Fat provides tenderness.
 A pinch of salt combines the flavors of the ingredients.

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 25 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 Self- Check 3.1.2

IDENTIFICATION
Instructions: Write the correct answer on the space provided.
______1. An Italian word for cake
______2. This is the additional ingredients that enhance the texture, smell,
as well as taste
______3. Thins out batters and dough like Flour, Milk Solids, Instant Starch,
Gums, Egg Whites
______4. Opposite of moistener e.g. Flour, Milk Solids, Instant Starch, Gums,
Egg Whites
______5. Flour, Milk Solids, Egg Whites will make your cake tougher or
stronger

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 26 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 ANSWER KEY 3.1.2
1. GATEAU
2. FLAVOR
3. MOISTENERS
4. DRIERS
5. TOUGHENERS

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 27 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 Information Sheet 3.1.3
Specific temperature used for different types of sponge and cakes

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
Identify specific temperature used for different types of sponge and cakes
Classify specific temperature used for different types of sponge and cakes
Introduction
In baking sponge cake the oven has to be pre heated to assure the even
distribution of heat around. This assures even browning and a volume that is
uniform on all sides. Baking temperature is from 350-400˚ for 30-35 minutes.

Specific temperature used for different types of sponge and cakes

Types of cake Time and temperature Picture
Chiffon cake Bake at 325F for about 1 hour or
until cake springs back when
lightly touched with finger.

Yellow sponge Bake at 325 ˚ to 350 ˚ F for 55-60

cake minutes.

White sponge Bake at 350 degrees for 10

cake minutes.

Cooling of the cake

As soon as the tube pan is removed from the oven, invert the tube pan
and allow to cool at room temperature. See to it that the cake hangs freely
while cooling. If the top of the cake touches the surface of the table where it is
inverted, the outer crust of the cake is likely to break. This destroys the
appearance of the cake. When the cake is completely cooled, put the tube pan
in an upright position. Then using a spatula, loosen the sides and the center
of the pan until the cake is easily removed.

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 28 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 Self- Check 3.1.3

IDENTIFICATION
Instructions: Write the correct answer on the space provided.
______1. Bake at 325 ˚ to 350 ˚ F for 55-60 minutes.
_______2. Bake at 325F for about 1 hour or until cake springs back when
lightly touched with finger
_______3. Bake at 350 degrees for 10 minutes.
_______4. The process of heating the oven before the batter bake
_______5. The tool used to loosen the sides and the center of the pan until the
cake is easily removed.

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 29 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 Answer key 1.3

1. White sponge cake

2. Chiffon cake
3. Yellow sponge cake
4. Pre heat
5. Spatula

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 30 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 Information sheet 3.1.4
Classification of the different types of sponge and cakes

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
Identify different types of sponge and cakes
Classify different types of sponge and cakes
Introduction
Proportion of dry and liquid ingredient in cakes is important to
successful baking. It influences the volume, texture and palatability of the
product. The following are proportion of different types of unshortened cakes
(sponge cakes)

White Sponge Cake

Made with egg whites only. E.g. angel food cake, sponge roll,
meringue, method of mixing are beating, cutting, and folding.
1 cup cake flour
1 cup egg white
1 ¼ cups sugar
1 tsp. cream of tartar
¼ tsp. salt
1 tsp. flavoring
Yellow sponge cake
Made with whole eggs. (Egg whites separated from egg yolks)
E.g. sponge roll or jelly roll, sponge roll cake.
1 cup cake flour
3 tbsp. liquid
2-6 eggs
1 cup sugar
½ tsp. salt
1 tsp. cream of tartar
1 tsp. flavoring
Chiffon Cake
Is a combination of shortened and sponge type cakes.
 This uses liquid shortening (hydrogenated vegetable oil not
coconut oil)

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 31 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 Egg whites are separated from egg yolks.
e.g. orange chiffon cakes, vanilla chiffon cake, and orange
jelly roll.
Method of mixing- Beating, Cutting and Folding
1 cup cake flour
¼ cup liquid
¼ cup oil
3 eggs
¼ cup sugar
1 ½ tsp. salt
1 tsp. baking powder
¼ tsp. cream of tartar
1 tsp. flavoring

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 32 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 Self-check 3.1.4

IDENTIFICATION
Instructions: Write the correct answer on the space provided.

______1. Is a combination of shortened and sponge type cakes.

______2. Made with whole eggs. (Egg whites separated from egg
yolks)
______3. Made with egg whites only.
______4. This uses liquid shortening (hydrogenated vegetable oil
not coconut oil)
______5. Angel food cake, sponge roll, meringue, method of mixing
are beating, cutting, and folding.

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 33 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 ANSWER KEY 3.1.4
1. CHIFFON CAKE
2. YELLOW SPONGE CAKE
3. WHITE SPONGE CAKE
4. CHIFFON CAKE
5. WHITE SPONGE CAKE

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 34 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 Information Sheet 3.1.5
Mixing methods used for variety of sponge and cakes

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
Identify different mixing methods used for variety of sponge and cakes
Classify different mixing methods used for variety of sponge and cakes
Introduction
Batters are classified as pour or drop batters. In pour batter, the ratio
of dry ingredients to liquid ingredients is 1:1. Cakes, wafers. Pancakes, cream
puff are pour batters, while cookies and biscuits are drop batters with a ratio
of 2:1.
The purpose of properly mixing batter is to blend the ingredients well.
The four methods of mixing batters are:
1. Conventional Method
Fat is cream and sugar is added gradually. Eggs are added one at a
time to the cream mixture. Sifted flour and other dry ingredients are then
added alternately with the liquid ingredients into the creamed mixture. For
much lighter cakes, the egg whites may be separated and beaten until slightly
stiff and the batter is folded into the egg mixture.
2. Muffin Method
The dry ingredients are sifted together in one bowl. In another bow, fat
or oil is added gradually to beaten eggs. This is now added gradually to
the dry ingredients in the other bowl. Uniform mixing is done to allow a
smooth blending of ingredients.
3. One bowl method
The sifted dry ingredients are place in a bowl. A well or a hole is made
at the center. The liquid ingredients such as egg whites, oil, puree or
water are placed in the well and then blended. Mixing direction is one way
to follow the incorporation of air. Egg whites are beaten separately and
then blended with batter to create a better volume of the product.
4. Modified Convention Method
This is similar to conventional method except that egg yolks is
separated from the egg whites. The egg whites are beaten stiff and ½ of
sugar is added to it. The stiff egg white is folded into the batter. This method
is slightly similar to sponge method. The beating of egg white to stiff stage is

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 35 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 to incorporate more air to produce product that is light tender, and
voluminous.

Self-check 3.1.5

IDENTIFICATION
Instructions: Write the correct answer on the space provided.
_______1. This is similar to conventional method except that egg yolks is
separated from the egg whites.
________2. The sifted dry ingredients are place in a bowl. A well or a hole is
made at the center.
________3. The dry ingredients are sifted together in one bowl. In another bow,
fat or oil is added gradually to beaten eggs
________4. Fat is cream and sugar is added gradually. Eggs are added one at a
time to the cream mixture.
_______5. The egg whites are beaten stiff and ½ of sugar is added to it. The
stiff egg white is folded into the batter

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 36 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 ANSWER KEY 3.1.5
1. Modified Conventional Method
2. Conventional Method
3. Muffin Method
4. One bowl method
5. Modified Conventional Method

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 37 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 TASK SHEET 3.1.5
Title: Mixing methods used for variety of sponge and cakes

Performance Objective: Given the tools, equipment, and recipe, you

should be able to demonstrate the different
mixing
method in preparing sponge cakes.

Supplies/Materials : 1 cup cake flour

1 cup egg white
1 ¼ cups sugar
1 tsp. cream of tartar
¼ tsp. salt
1 tsp. flavoring
Wax paper

Equipment : Personal protective equipment

Industrial oven
Electrical mixer
Mixing bowl

Steps/Procedure:
1. Sift flour, salt, and half sugar 2-3 times on a piece of wax paper
2. In a clean, dry bowl, beat egg until foamy
3. Add cream of tartar to foamy egg whites while beating.
B. The remaining half of the sugar should be added not too
soon or too early.
C. Fold the dry ingredients (flour mixture ) into the meringue

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 38 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 (egg white mixture) without losing much air.

Assessment Method:
Observation, and performance checklist

Performance Criteria Checklist 3.1.5

CRITERIA
YES NO
Did you….
1. Sift flour, salt, and half sugar 2-3 times on a piece of
wax paper
2. In a clean, dry bowl, beat egg until foamy
3. Add cream of tartar to foamy egg whites while
beating.
[Link] equipment are used according to
required pastry and bakery products and standard
operating procedures
[Link] and cakes are cooled according to
established standards and procedures

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 39 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 JOB SHEET 3.1.5

Title: White sponge

Performance Objective: Given the tools, equipment, and recipe, you

should be able to prepare white sponge according
to desired recipe.

Supplies/Materials : 1 cup cake flour

1 cup egg white
1 ¼ cups sugar
1 tsp. cream of tartar
¼ tsp. salt
1 tsp. flavoring
Wax paper

Equipment : Personal protective equipment

Industrial oven
Electrical mixer
Mixing bowl

Steps/Procedure:
1. Sift flour, salt, and half sugar 2-3 times on a piece of wax paper
2. In a clean, dry bowl, beat egg until foamy
3. Add cream of tartar to foamy egg whites while beating.
4. The remaining half of the sugar should be added not too soon or
too early.
5. Fold the dry ingredients (flour mixture ) into the meringue
(egg white mixture) without losing much air.

Assessment Method:
Observation, and performance checklist

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 40 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 Performance Criteria Checklist 3.1.5

CRITERIA
YES NO
Did you….
1. Sift flour, salt, and half sugar 2-3 times on a piece of
wax paper
2. In a clean, dry bowl, beat egg until foamy

3. Add cream of tartar to foamy egg whites while

beating.
4. The remaining half of the sugar should be added not
too soon or too early.
5. Fold the dry ingredients (flour mixture ) into the
meringue
(Egg white mixture) without losing much
air.

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 41 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 Evidence Plan

Competency PREPARE AND PRESENT GATEAUX, TORTES AND

standard: CAKES
Unit of PREPARING AND PRESENTING GATEAUX, TORTES
competency: AND CAKES
Ways in which evidence will be collected:
[tick the column]

Demonstration &
Observation &
Questioning

Questioning
Written
The evidence must show that the trainee…

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 42 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
1. Selects, measures and weights ingredients according
recipe requirements, enterprise practices and customer /
practices
2. Selects required oven temperature to bake goods in
accordance with desired characteristics, standard recipe /
specifications and enterprise practices
3. *Prepares sponges and cakes according to recipe
specifications, techniques and conditions and desired /
product characteristics
4. Use appropriate equipment according to required pastry /
and bakery products and standard operating procedures
5. *Cool sponges and cakes according to established /
standards and procedures
6. Identify fillings according to what specific cake it is / /
appropriate
7. Prepares and selects filling in accordance with required /
consistency and appropriate flavors
8. *Fills and assembles slice or layer sponge and cakes
according to standard recipe specifications, enterprise /
practice and customer preference
9. Selects coatings and sidings according to the product /
characteristics and required recipe specifications
10. *Decorates sponge and cakes suited to the product and
occasion and in the accordance with standard recipes and /
enterprise practices
11. Use suitable icings and decorations according to
standard recipes and/or enterprise standards and /
customer preferences
12. *Presents sponge and cakes on accordance with
customers’ expectations and established standards and /
procedures
13. Selects and use equipment in accordance with service /
requirements
14. *Maintains product freshness, appearances and eating
in accordance with the established standards and /
procedures
15. Marks or cut portion-controls cakes to minimize
wastage and in accordance with the enterprise / /
specifications and customer preferences
16. Stores cakes in accordance with establishment’s /
standards and procedures
17. Identify storage methods in accordance with a product / /
specifications and established standards and procedures
NOTE: *Critical aspects of competency

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 43 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 # of
Objectives/Content Comprehe Applicati items/
Knowledge
area/Topics nsion on % of
test

Culinary Terms Related To

5 2 2 9/15%
Sponge And Cakes

Main ingredients used for

3 5 1 9/15%
variety of sponge and cakes

Specific temperature used for

different types of sponge and 4 2 6/10%
cakes
Classification of the different
types of sponge and cakes 4 2 6/10%

Mixing methods used for

variety of sponge and cakes 2 2 8 12/20%

Cooling temperature of sponge

3 3 6/10%
and cakes

Required equipment and

4 2 6/10%
materials for sponge and cakes

Recipe specifications,
techniques and conditions and 1 1 1 3/5%
desired product characteristics

OHS 1 1 1 3/5%

60/
TOTAL 27 20 13
1O0%

 
Diocese of San Jose De Nueva Ecija
APO JOSE CATHOLIC EDUCATIONAL SYSTEM

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 44 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 OUR LADY OF THE SACRED HEART COLLEGE OF GUIMBA, INC.
Guimba, Nueva Ecija

BREAD AND PASTRY PRODUCTION NC II

INSTITUTIONAL EXAM

Name: _______________________
PART I: TRUE or FALSE
Directions: write TRUE if the statement is correct and FALSE if the statement
is incorrect.
1. Presenting bake product is as important as its product.
2. A break product should create a huge impression to its customer if it is to
be solid.
3. Tongs are used to lift breads; cake or pie servers are used to transfer
slices easily and neatly to the serving plate.
4. Indigenous containers can be used for all baked products because they
are inexpensive.
5. A paper plate used to display a cake or pie attracts bigger attention to
potential customers.
6. Plates and platters are the most common containers that are neat,
elegant and artistic.
7. An immediate showstopper in displaying a cake is the use of cake
pedestal.
8. Paper napkins and paper cups are used in serving slices of cakes, pies,
and tortes for big groups because they simplify cleaning.
9. To cut on cost, wrap cakes, pies, breads, and pastries in plastic or wax
paper before serving.
10. Sauces and frostings can be stopped on cakes or can be used to create
design around a cake or pie on the plate to create a composition.
11. Batter is a mixture of flour, liquid, butter, and eggs of pouring
consistency.
12. White sugar is highly refine sugar with cornstarch added to it.
13. Gateux is Italian word for cake
14. Sponge cakes are also known as shortened cakes.
15. The mother of all shortened cake is the pound cake.

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 45 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
PART [Link] Choices. Underline the correct answer.
1. Unshortened cakes are also called (butter, sponge, foam) types of cake
2. A (rectangular, square, tube) pan is considered an excellent baking
container for sponge cakes.
3. To assure well distribution of heat inside the even, it is a must to
(preheat, under heat, overheat) the oven before baking the cake.
4. If the crust of the cake becomes thick, hard, and dark in colour this
means that the baking temperature is (high, medium, low).
5. Cake (delicacies, specialties, varieties) are elaborate cakes for special
occasions.
6. The mixing method for the cake where dry ingredients are sifted together
in a bowl and all liquid ingredients are poured into its called the (modified
conventional, muffin, one bowl) method.
7. The mixing method for the cake where fat is creamed and sugar is added
and dry ingredients are added alternately with liquid ingredient is the
(conventional, muffin, one bowl) method.
8. If volume is the goal in making a cake then use the (creaming, beating,
stirring) techniques
9. If tenderness is the goal in cake then use the (blending, creaming, mixing)
technique.
10. (Icings, fillings, glazing’s) are sweet covering or coating in cakes.
11. Icing and (frosting, glacings, fillings) are similar in characteristics except
that the former is thinner than the latter.
12. The type of icing consisting of sugar, water, corn syrup, and butter
cooked in a double boiler is called (cream, combination, flat) type icing.
13. The type of icing consisting of shortening, confectioners’ sugar, milk
powder, egg, water, flavouring, stabilizer is (cream, combination, flat) type
icing.
14. This is sweets arrange in between layers of cake or on top of it is (fillings,
desserts, icings)
15. A wooden rotating device where a newly baked cake stands to be
decorated with icing or frosting is called a cake (pedestal, stand, turn table).
Sequencing. Arrange the steps according to their proper sequence. Write
the number on the blank before each step.

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 46 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 Getting ready for baking
_______ Heating and cooling
_______ Set out the tools
_______Preheat the oven
_______Work on the ingredients
_______Choose the correct pan
_______Fill in the pan
_______Read the recipe
_______Assemble the ingredients
PART [Link].
1. How does shortened cake differ from an unshortened cake?
2. What are some failures in baking cake? Cite three
3. What are the four methods of mixing cake batters? How they differ from
each other.

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 47 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 Answer key
PART I
1. TRUE
2. TRUE
3. FALSE
4. FALSE
5. FALSE
6. TRUE
7. FALSE
8. FALSE
9. FALSE
10. TRUE
11. TRUE
12. FALSE
13. TRUE
14. FALSE
15. FALSE
PART II
1. SPONGE
2. TUBE
3. PRE HEAT
4. HIGH
5. DELICACIES
6. CONVENTIONAL
7. MUFFIN
8. CREAMING
9. BLENDING
10. ICING
11. FILLINGS
12. COMBINATION
13. CREAM
14. FILLINGS
15. PEDESTAL

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 48 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
PART III
1. H
2. C
3. D
4. F
5. E
6. G
7. A
8. B
PART IV
1. Shortened cake contains fats and shortening while
unshortened cake.
2. Heaviness due to loss of air, thick and dark crust due to
high temperature, prolonged baking time or too much sugar.
Sticky crust due to shortened baking or too much sugar.

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 49 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 Performance Test

Specific Instruction for the Candidate

Qualification BREAD AND PASTRY PRODUCTION

NC II
PREPARE AND PRESENT
Unit of Competency GATEAUX, TORTES AND CAKES

General Instruction:
Given the tools, equipment, and recipe, you should be able to prepare and
present gateaux, tortes, and cakes

Specific Instruction:

Perform the following tasks in accordance with establishment/industry

standards:
1. Prepare sponge and cakes
2. Prepare and use fillings
3. Decorate cakes
4. Present cakes

At the end of the assessment activity, your trainer will rate you whether
you are :

 Competent

 Not Yet Competent

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 50 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 DEMONSTRATION WITH QUESTIONING CHECKLIST

Candidate Name:

Assessor Name:

PREPARE AND PRESENT GATEAUX, TORTES AND

Unit of Competency:
CAKES
Competency Standards: BREAD AND PASTRY PRODUCTION NC II

Date of Assessment:

Time of Assessment:

Instructions for Demonstration:

Given the necessary tools, materials and equipment, you are required to create a
web layout with accepted institutional/industry standard.
Materials and Equipment:
OBSERVATION  To show if
evidence is
demonstrated
During the demonstration of skills, did the
Yes No N/A
candidate:
[Link] are selected, measured and weighed
according recipe requirements, enterprise practices   
and customer practices
[Link] oven temperature is selected to bake goods
in accordance with desired characteristics, standard
recipe specifications and enterprise practices
  
[Link] and cakes are prepared according to recipe
specifications, techniques and conditions and desired   
product characteristics
[Link] equipment are used according to
required pastry and bakery products and standard
operating procedures
  
[Link] and cakes are cooled according to
established standards and procedures   

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 51 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
[Link] are identified according to what specific cake
it is appropriate   
[Link] are prepared and selected in accordance
with required consistency and appropriate flavors   
[Link] or layer sponge and cakes are filled and
assembled according to standard recipe specifications,
enterprise practice and customer preference
  
[Link] and sidings are selected according to the
product characteristics and required recipe   
specifications
[Link] and cakes are decorated suited to the
product and occasion and in the accordance with   
standard recipes and enterprise practices
[Link] icings and decorations are used according
to standard recipes and/or enterprise standards and   
customer preferences
[Link] and cakes are presented on accordance
with customers’ expectations
standards and procedures
and established   
[Link] are selected and used in accordance
with service requirements   
[Link] freshness, appearances and eating
qualities are maintained in accordance with the
established standards and procedures
  
[Link] are marked or cut portion-controlled to
minimize wastage and in accordance with the
enterprise specifications and customer preferences
  
[Link] are stored in accordance with
establishment’s standards and procedures   
[Link] methods are identified in accordance with
a product specifications and established standards   
and procedures
The candidate demonstration was:

Satisfactory Not Satisfactory

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 52 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. Are ingredients select and measure according to recipe
requirements?  

2. Is sponge and cakes prepared according to recipe?  

3. Is appropriate equipment used in baking sponge cake?  
4.  
Safety Questions
5. Is workplace clear and clean as you work?  
6. Are you practicing your proper hygiene at all times?  
7. Are tools and equipment prepared before baking?  
8. Safety consciousness  
Contingency Questions
9. Identify hazards and risks  
10. Evaluate hazards and risks  
11. Control hazards and risks  
12. Maintain OHS awareness  
Job Role/Environment Questions  
13. Overview of quality assurance in the industry  
14. Role of individual staff members  
15. Industry information sources  
Rules and Regulations  
17. Work values and ethics (Code of Conduct, Code of Ethics,  
etc.)
18. Fundamental rights at work including gender sensitivity  
19. Personal hygiene practices  
20. Ability to follow correct procedures and instructions  
21. Ability to handle operating tools/ equipment  
22. Application to hygiene principles  

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 53 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 54 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
Inventory of Training Resources
Resources for presenting instruction
 Print Resources As per TR As per Remarks
Inventory
Wilton decorating magazine 20
Good Housekeeping Baking 20
Book

 Non Print Resources As per TR As per Remarks

Inventory
Projector 1
Laptop/computer 12
White board 2

Resources for Skills practice of Competency #1

______________________________
 Supplies and Materials As per TR As per Remarks
Invento
ry

Paper cups 12 pcs

Tulip paste For perchase

Sugar lace For perchase

Pineapple juice For perchase

Contreau For perchase

Paper cup 12pcs

Cake flour For perchase

Bread Flour For perchase

All-purpose For perchase

Sugar For perchase

Yeast For perchase

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 55 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
Butter For perchase

Margarine For perchase

Butter (French bread) For perchase

Cooking oil For perchase

Lard 12 bag

All-purpose cream For perchase

Whipping cream For perchase

Confectioner sugar For perchase

Knox gelatin For perchase

Flaked almonds For perchase

Chocolate chips For perchase

Chocolate, shredded For perchase

Cherries with stem For perchase

Cherries For perchase

Food colors For perchase

Tropical fruits For perchase

Whole wheat, rye, multi grain For perchase

Cream cheese For perchase

 Tools As per TR As per Remarks

Invento
ry
Muffin pan, small 6 6
Muffin pan, medium 6 6
Muffin pan, big 6 6
Loaf pan, small 6 6
Loaf pan, medium 6 6
Loaf pan, big 6 6
Rectangular pan 1x8x8 4 4

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 56 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
Round pan 6,8, 10, 12, 14, 16 6 6
Pie pan 6 6
Flour sifter 6 6
Strainer 6 6
Double boiler 3 3
Piping bags For perchase
Coupler

Measuring cup, solid 12 12

Measuring cup, liquid (250 & 500 12 12

ml)

Measuring spoon 25 25

Cake turn table 3 3

Decorating tips 20 20

Rolling pins 6 6

Pie pan sizes 6, 8, 10 6 6

Sheet pans 6 6

Pie cutter 6 6

Rubber scrapper 6 6

Palette knife 6 6

Cake stand with tier 6 6

Cake pillars 6 6

Sauce pan, s/s 6 6

Ladles s/s 6 6

Knives s/s with plastic handle 6 6

Chopping board, color coded 6 6

Scale 2, 10 kgs 6 6

Grater 6 6

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 57 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 Wooden spoons 6 6

Beaters 6 6

Mixing bowl ( 6 pcs per set) 12 12

Wire whisk 6 6

 Equipment As per TR As per Remarks

Invento
ry

Commercial Mixers with complete 6 6

attachments

Mechanical Dough roller 1 1

Decker oven 1 1

Compressor 1 1

Dough cutter 1 1

Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 58 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 Supervise
Work-Based
Learning

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 59 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 Date Developed: Document No. NTTA-TM1-07
BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 60 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 TRAINING PLAN

Qualification: BREAD AND PASTRY PRODUCTION NC II

Trainees’
Training Date
Training Facilities/Tools and Ven Assessment
Activity/Tas Mode of Training Staff and
Requirem Equipment ue Method
k Time
ents
1.1.1 Prepare School Based, Mr. Cookery Laboratory, Scho Self –Check,
bakery On The Job Angelo R. baking pan, mixing ol Oral
based
product Training Lina bowl, spatula, /Ind Questioning,
PREPARE s measuring cups, ustry Demonstration
AND measuring spoon, and
PRODUCE oven, wire whisk or presentation of
BAKERY electric mixer, Personal output.
PRODUCT Protective
S Equipment(PPE)
1.1.2 School Based, Mr. Cookery Laboratory, Scho Self –Check,
based Angelo R. baking pan, mixing ol Oral
On The Job
Decorat Training Lina bowl, spatula, /Ind Questioning,
e and measuring cups, ustry Demonstration
present measuring spoon, and
bakery pastry bag, oven, wire presentation of
product whisk or electric mixer, output.
s Personal Protective
Equipment(PPE)
1.1.3 Store School Based, Mr. Cookery Laboratory, Scho Self –Check,
bakery Angelo R. baking pan, mixing ol Oral

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
BREAD AND PASTRY PRODUCTION Date Revised: Page 61 of 97
NC II February 2012
PREPARE SPONGE AND CAKES Developed by: NTTA
Angelo R. Lina
Revision # 01
 products On The Job based Lina bowl, spatula, /Ind Questioning,
Training measuring cups, ustry Demonstration
measuring spoon, and
pastry bag, oven, wire presentation of
whisk or electric mixer, output.
Personal Protective
Equipment(PPE)
2.1.1 Prepare School Based, Mr. Cookery Laboratory, Scho elf –Check,
pastry based Angelo R. baking pan, mixing ol Oral
On The Job
product Training Lina bowl, spatula, /Ind Questioning,
s measuring cups, ustry Demonstration
measuring spoon, and
oven, wire whisk or presentation of
electric mixer, Flour output.
PREPARE sifter
AND Personal Protective
PRODUCE Equipment(PPE)
PASTRY 2.1.2 School Based, Mr. Cookery Laboratory, Scho elf –Check,
PRODUCT Decorate and
based Angelo R. baking pan, mixing ol Oral
S On The Job
present Lina bowl, spatula, /Ind Questioning,
Training
measuring cups, ustry Demonstration
measuring spoon, and
oven, wire whisk or presentation of
electric mixer, Scale output.
2,10kgs.
Personal Protective
Equipment(PPE)

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
BREAD AND PASTRY PRODUCTION Date Revised: Page 62 of 97
NC II February 2012
PREPARE SPONGE AND CAKES Developed by: NTTA
Angelo R. Lina
Revision # 01
 2.1.3 Store School Based, Mr. Cookery Laboratory, Scho Self –Check,
pastry Angelo R. baking pan, mixing ol Oral
On The Job based
products Lina bowl, spatula, /Ind Questioning,
Training
measuring cups, ustry Demonstration
measuring spoon, and
oven, wire whisk or presentation of
electric mixer, Personal output.
Protective
Equipment(PPE)

3.1.1 Prepare School Based, Mr. Cookery Laboratory, Scho Self –Check,
sponge based Angelo R. baking pan, mixing ol Oral
On The Job
and Lina bowl, spatula, /Ind Questioning,
Training
cakes measuring cups, ustry Demonstration
measuring spoon, and
oven, wire whisk or presentation of
PREPARE electric mixer, Personal output.
AND Protective
PRESENT Equipment(PPE)
GATEAUX
, TORTES 3.1.2 Prepare School Based, Mr. Cookery Laboratory, Scho Self –Check,
AND and Angelo R. baking pan, mixing ol Oral
On The Job based
CAKES use Lina bowl, spatula, /Ind Questioning,
Training
fillings measuring cups, ustry Demonstration
measuring spoon, and
oven, wire whisk or presentation of
electric mixer, Personal output.
Protective
Equipment(PPE)
3.1.3 School Based, Mr. Cookery Laboratory, Scho Self –Check,

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
BREAD AND PASTRY PRODUCTION Date Revised: Page 63 of 97
NC II February 2012
PREPARE SPONGE AND CAKES Developed by: NTTA
Angelo R. Lina
Revision # 01
 On The Job based Angelo R. baking pan, mixing ol Oral
Decorat Training Lina bowl, spatula, /Ind Questioning,
e cakes measuring cups, ustry Demonstration
measuring spoon, and
oven, wire whisk or presentation of
electric mixer, Personal output.
Protective
Equipment(PPE)
3.1.4 Present School Based, Mr. Cookery Laboratory, Scho Self –Check,
cakes based Angelo R. baking pan, mixing ol Oral
On The Job
Lina bowl, spatula, /Ind Questioning,
Training
measuring cups, ustry Demonstration
measuring spoon, and
oven, wire whisk or presentation of
electric mixer, Personal output.
Protective
Equipment(PPE)
3.1.5 Store School Based, Mr. Cookery Laboratory, Scho Self –Check,
cakes Angelo R. baking pan, mixing ol Oral
On The Job based
Lina bowl, spatula, /Ind Questioning,
Training
measuring cups, ustry Demonstration
measuring spoon, and
oven, wire whisk or presentation of
electric mixer, Personal output.
Protective
Equipment(PPE)
4.1.1 Prepare School Based, Mr. Cookery Laboratory, Scho Self –Check,
other based Angelo R. baking pan, mixing ol Oral
On The Job
types of Training Lina bowl, spatula, /Ind Questioning,
dessert measuring cups, ustry Demonstration

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
BREAD AND PASTRY PRODUCTION Date Revised: Page 64 of 97
NC II February 2012
PREPARE SPONGE AND CAKES Developed by: NTTA
Angelo R. Lina
Revision # 01
 s measuring spoon, and
oven, wire whisk or presentation of
electric mixer, Personal output.
Protective
Equipment(PPE)

PREPARE 4.1.2 Plan, School Based, Mr. Cookery Laboratory, Scho Self –Check,
AND prepare On The Job Angelo R. baking pan, mixing ol Oral
based
SERVE and Lina bowl, spatula, /Ind Questioning,
Training
OTHER conduc measuring cups, ustry Demonstration
TYPES t a measuring spoon, and
OF dessert oven, wire whisk or presentation of
DESSERT trolley electric mixer, Personal output.
S present Protective
ation Equipment(PPE)
4.1.3 Store School Based, Mr. Cookery Laboratory, Scho Self –Check,
and package based Angelo R. baking pan, mixing ol Oral
On The Job
desserts Lina bowl, spatula, /Ind Questioning,
Training
measuring cups, ustry Demonstration
measuring spoon, and
oven, wire whisk or presentation of
electric mixer, Personal output.
Protective
Equipment(PPE)
5.1.1 Prepare School Based, Mr. Cookery Laboratory, Scho Self –Check,
iced Angelo R. baking pan, mixing ol Oral
On The Job based
petits Lina bowl, spatula, /Ind Questioning,
Training
fours measuring cups, ustry Demonstration
measuring spoon, and
oven, wire whisk or presentation of
electric mixer, Personal

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
BREAD AND PASTRY PRODUCTION Date Revised: Page 65 of 97
NC II February 2012
PREPARE SPONGE AND CAKES Developed by: NTTA
Angelo R. Lina
Revision # 01
 Protective output.
Equipment(PPE)

PREPARE 5.1.2 Prepare School Based, Mr. Cookery Laboratory, Scho Self –Check,
fresh based Angelo R. baking pan, mixing
AND ol Oral
On The Job
DISPLAY petits Lina bowl, spatula, /Ind Questioning,
Training
PETITS fours measuring cups, ustry Demonstration
FOURS measuring spoon, and
oven, wire whisk or presentation of
electric mixer, Personal output.
Protective
Equipment(PPE)
5.1.3 Prepare School Based, Mr. Cookery Laboratory, Scho Self –Check,
marzip Angelo R. baking pan, mixing ol Oral
On The Job based
an Lina bowl, spatula, /Ind Questioning,
Training
petits measuring cups, ustry Demonstration
fours measuring spoon, and
oven, wire whisk or presentation of
electric mixer, Personal output.
Protective
Equipment(PPE)
5.1.4 Prepare School Based, Mr. Cookery Laboratory, Scho Self –Check,
carame Angelo R. baking pan, mixing ol Oral
On The Job based
lized Lina bowl, spatula, /Ind Questioning,
Training
petits measuring cups, ustry Demonstration
fours measuring spoon, and
oven, wire whisk or presentation of
electric mixer, Personal output.
Protective
Equipment(PPE)

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
BREAD AND PASTRY PRODUCTION Date Revised: Page 66 of 97
NC II February 2012
PREPARE SPONGE AND CAKES Developed by: NTTA
Angelo R. Lina
Revision # 01
5.1.5 Display School Based, Mr. Cookery Laboratory, Scho Self –Check,
petits Angelo R. baking pan, mixing ol Oral
On The Job based
fours Lina bowl, spatula, /Ind Questioning,
Training
measuring cups, ustry Demonstration
measuring spoon, and
oven, wire whisk or presentation of
electric mixer, Personal output.
Protective
Equipment(PPE)
5.1.6 Store School Based, Mr. Cookery Laboratory, Scho Self –Check,
petits fours Angelo R. Refrigerator, plate, ol Oral
On The Job based
Lina decorating tip, /Ind Questioning,
Training
Personal Protective ustry Demonstration
Equipment(PPE) and
presentation of
output.

Technical Education and Skills Development Authority

___(your institution)___

TRAINEE’S RECORD BOOK

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
BREAD AND PASTRY PRODUCTION Date Revised: Page 67 of 97
NC II February 2012
PREPARE SPONGE AND CAKES Developed by: NTTA
Angelo R. Lina
Revision # 01
 The Trainees’ Record Book contains all the required
competencies in your chosen qualification. All you have to do
Trainee’s No._______________
is to fill in the column “Task Required” and “Date
Accomplished” with all the activities in accordance with the
training program and to be taken up in the school and with
the guidance of the instructor. The instructor will likewise
NAME: ARWYN KAYE ANG indicate his/her remarks on the “Instructors Remarks”
column regarding the outcome of the task accomplished by
the trainees. Be sure that the trainee will personally
QUALIFICATION: BREAD AND PASTRY PRODUCTION NC II
accomplish the task and confirmed by the instructor.
It is of great importance that the content should be
TRAINING DURATION: 25 HOURS written legibly on ink. Avoid any corrections or erasures and
TRAINER: MR. ANGELO R. LINA maintain the cleanliness of this record.
This will be collected by your trainer and submit the
same to the Vocational Instruction Supervisor (VIS) and shall
form part of the permanent trainee’s document on file.

THANK YOU.

Instructions: NOTES:
This Trainees’ Record Book (TRB) is intended to serve as
record of all accomplishment/task/activities while undergoing
training in the industry. It will eventually become evidence __________________________________________________________
that can be submitted for portfolio assessment and for __________________________________________________________
whatever purpose it will serve you. It is therefore important
__________________________________________________________
that all its contents are viably entered by both the trainees
and instructor. __________________________________________________________

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
BREAD AND PASTRY PRODUCTION Date Revised: Page 68 of 97
NC II February 2012
PREPARE SPONGE AND CAKES Developed by: NTTA
Angelo R. Lina
Revision # 01
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
BREAD AND PASTRY PRODUCTION Date Revised: Page 69 of 97
NC II February 2012
PREPARE SPONGE AND CAKES Developed by: NTTA
Angelo R. Lina
Revision # 01
Unit of Competency: PREPARE AND PRODUCE BAKERY
PRODUCTS Unit of Competency: PREPARE AND PRODUCE PASTRY
NC Level I PRODUCTS
Learning Task/Activity Date Instructors NC Level I
Outcome Required Accomplished Remarks Learning Task/Activity Date Instructors
 Prepare  Preparing Outcome Required Accomplished Remarks
bakery bakery  Prepare  Preparing
products products pastry pastry products
 Decorate  Decorating products  Decorating and
and and present  Decorate present pastry
present bakery and present products
bakery products pastry
products  Store Storing pastry
products
 Store bakery products products
 Store
bakery pastry
products products

__________________ ___________________ ____________________ ______________________

Trainee’s Signature Trainer’s Signature Trainee’s Signature Trainer’s
Signature

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
BREAD AND PASTRY PRODUCTION Date Revised: Page 70 of 97
NC II February 2012
PREPARE SPONGE AND CAKES Developed by: NTTA
Angelo R. Lina
Revision # 01
Unit of Competency: PREPARE AND PRESENT GATEAUX,
TORTES AND CAKES
NC Level I
Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks
 Prepare  Preparing Unit of Competency: PREPARE AND SERVE OTHER TYPES
sponge sponge and OF DESSERTS
and cakes cakes
 Prepare  Preparing NC Level I
and use and using
Learning Task/Activity Date Instructor
fillings fillings
Outcome Required Accom s Remarks
 Decorate  Decorating plished
cakes cakes
 Present  Presenting  Prepare other  Preparing other
cakes cakes types of desserts types of desserts
 Store  Storing  Plan, prepare  Planning ,
cakes cakes and conduct a prepare and
dessert trolley conducting a
_____________________ ______________________ presentation dessert trolley
Trainee’s Signature Trainer’s Signature  Store and presentation
package desserts  Storing and
packaging
desserts

_____________________ ____________________
Trainee’s Signature Trainer’s Signature

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
BREAD AND PASTRY PRODUCTION Date Revised: Page 71 of 97
NC II February 2012
PREPARE SPONGE AND CAKES Developed by: NTTA
Angelo R. Lina
Revision # 01
 Unit of Competency: PREPARE AND DISPLAY PETITS
FOURS

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
BREAD AND PASTRY PRODUCTION Date Revised: Page 72 of 97
NC II February 2012
PREPARE SPONGE AND CAKES Developed by: NTTA
Angelo R. Lina
Revision # 01
 Learning Outcome Task/Activity Required Date Accomplished Instructors
Remarks

 Prepare iced petits fours  Preparing iced petits fours

 Prepare fresh petits fours  Preparing fresh petits fours
 Prepare marzipan petits  Preparing marzipan petits fours
fours  Preparing caramelized petits fours
 Prepare caramelized petits  Displaying petits fours
fours  Storing petits fours
 Display petits fours
 Store petits fours

______________________ ____________________
Trainee’s Signature Trainer’s Signature

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
BREAD AND PASTRY PRODUCTION Date Revised: Page 73 of 97
NC II February 2012
PREPARE SPONGE AND CAKES Developed by: NTTA
Angelo R. Lina
Revision # 01
 TRAINEE’S PROGRESS SHEET

ANGELO
Name : ARWYN KAYE ANG Trainer :
R. LINA
BREAD AND PASTRY Nominal
Qualification : : 80 HOURS
PRODUCTION NC II Duration
Training Training Date Date Trainee’s Supervisor’s
Units of Competency Rating
Activity Duration Started Finished Initial Initial
Prepare bakery AKA ARL
products

Prepare and produce Decorate and 15 hours 09/02/17 09/03/17 C

bakery products present bakery
products
Store bakery
products
Prepare pastry AKA ARL
Prepare and produce products
pastry products Decorate and 15 hours 09/04/17 09/05/17 C
present pastry
products
Store pastry
products
Prepare sponge AKA ARL
and cakes

Prepare and present Prepare and 20 hours 09/06/17 09/10/17 C

use fillings

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
BREAD AND PASTRY PRODUCTION Date Revised: Page 74 of 97
NC II February 2012
PREPARE SPONGE AND CAKES Developed by: NTTA
Angelo R. Lina
Revision # 01
gateaux, tortes and cakes Decorate cakes
Present cakes
Store cakes
Prepare other AKA
Prepare and serve other types of
desserts
types of desserts 15 hours 09/11/17 09/12/17 C
Plan, prepare
and conduct a
dessert trolley
presentation
Store and
package
desserts
Prepare and display Prepare iced AKA
petits fours petits fours
Prepare fresh
petits fours
15 hours 09/13/17 09/14/17
Prepare
marzipan petits
fours
Prepare
caramelized
petits fours
Display petits
fours

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
BREAD AND PASTRY PRODUCTION Date Revised: Page 75 of 97
NC II February 2012
PREPARE SPONGE AND CAKES Developed by: NTTA
Angelo R. Lina
Revision # 01
 Store petits
fours

Total
Note: The trainee and the supervisor must have a copy of this form. The column for rating maybe used either by giving a numerical rating or
simply indicating competent or not yet competent. For purposes of analysis, you may require industry supervisors to give a numerical rating for
the performance of your trainees. Please take note however that in TESDA, we do not use numerical ratings

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
BREAD AND PASTRY PRODUCTION Date Revised: Page 76 of 97
NC II February 2012
PREPARE SPONGE AND CAKES Developed by: NTTA
Angelo R. Lina
Revision # 01
 Average Ratings

PREPARATION Average
1. Workshop layout conforms
with the components of a
CBT workshop
2. Number of CBLM is
sufficient
3. Objectives of every training
session is well explained
4. Expected activities/outputs
are clarified
General Average

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 77 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 TRAINING SESSION EVALUATION FORM
INSTRUCTIONS:
This post-training evaluation instrument is intended to measure how
satisfactorily your trainer has done his job during the whole duration of
your training. Please give you honest rating by checking on the
corresponding cell of your response. Your answers will be treated with
utmost confidentiality.

TRAINERS/INSTRUCTORS
Name of Trainer: Angelo R. Lina
1. Orients trainees about CBT, the use of CBLM and 
the evaluation system
2. Discusses clearly the unit of competencies and
outcomes to be attained at the start of every module

3. Exhibits mastery of the subject/course

he/she is teaching
4. Motivates and elicits active participation from the
student or trainees
5. Keeps records of evidence/s of competency
attainment of each student/trainees
6. Instill value of safety and orderliness in the
classrooms and workshops
7. Instills the value of teamwork and positive work
values
8. Instills good grooming and hygiene
9. Instills value of time
10. Quality of voice while teaching
11. Clarity of language/dialect used in teaching
12. Provides extra attention to trainees and students
with specific learning needs
13. Attends classes regularly and promptly
14. Shows energy and enthusiasm while teaching
15. Maximizes use of training supplies and
materials

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 78 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
16. Dresses appropriately
17. Shows empathy
18. Demonstrates self-control
This post-training evaluation instrument is intended to measure how
satisfactorily you trainer prepared and facilitated your training. Please give
your honest rating by checking on the corresponding cell of your response.
Your answers will be treated with utmost confidentiality.
Use the following rating scales:
5 – Outstanding
4 – Very Good/ Very Satisfactory
– Good/ Adequate
2 – Fair/ Satisfactory
1 – Poor/ Unsatisfactory

PREPARATION
1. Workshop layout conforms with the
components of a CBT workshop
2. Number of CBLM is sufficient
3. Objectives of every training session is well
explained
4. Expected activities/ outputs are clarified
DESIGN AND DELIVERY
1. Course contents are sufficient to attain
objectives
2. CBLM are logically organized and presented
3. Information Sheet are comprehensive in
providing the required knowledge
4. Examples, illustrations, and demonstrations
help you learn
5. Practice exercises like Task/Job Sheets are
sufficient to learn required skills
6. Valuable knowledge are learned through the
contents of the course
7. Training Methodologies are effective

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 79 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 8. Assessment Methods and evaluation system
are suitable for the trainees and the
competency
9. Recording of achievements and competencies
acquired is prompt and comprehensive
10. Feedback about the performance of learners
are given immediately
TRAINING FACILITIES/RESOURCES
1. Training Resources are adequate
2. Training Venue is conducive and appropriate
3. Equipment, Supplies and Materials are
Sufficient
4. Equipment, Supplies and Materials are suitable
and appropriate
5. Promptness in providing Supplies and
Materials
SUPPORT STAFF
1. Support Staff are accommodating

SUPERVISED INDUSTRY TRAINING OR ON THE JOB TRAINING

EVALUATION FORM

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 80 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
Dear Trainees:
The following questionnaire is designed to evaluate the effectiveness of the
Supervised Industry Training (SIT) or On the Job Training (OJT) you had
with the Industry Partners of (your institution). Please check the
appropriate box corresponding to your rating of each question asked. The
results of this evaluation shall serve as a basis for improving the design and
management of the SIT in SICAT to maximize the benefits of the said
Program. Thank you for your cooperation.
Legend:
5 – Outstanding
4 – Very Good/ Very Satisfactory
3 – Good/ Adequate
2 – Fair/ Satisfactory
1 – Poor/ Unsatisfactory
NA – Not Applicable

Item Question Ratings

No.
Institutional Evaluation 1 2 3 4 5 NA
Has Our Lady of The Sacred Heart College
conducted an orientation about the
SIT/OJT program, the requirements and
preparations needed and its expectations?
Has Our Lady of The Sacred Heart the
provided necessary assistance such as
referrals or recommendations in finding
the company for your OJT?
Has Our Lady of The Sacred Heart
showed coordination with the Industry
Partner in the design and supervision of
your SIT/OJT?
Has your in-school training adequate to
undertake Industry partner assignment
and its challenges
5 Has Our Lady of The Sacred Heart
monitored your progress in the Industry?
Has the supervision been effective in
achieving you OJT objectives and providing
feedbacks when necessary?

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 81 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 Did La Fortuna College conduct
assessment of your SIT/OJT program upon
completion?
Were you provided with the results of the
Industry and La Fortuna College’s
assessment of your OJT?
Comments/Suggestions:

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 82 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
Item Question Ratings
No.
INDUSTRY PARTNER 5 NA
Was the industry partner appropriate for
the type of training required and/or
desired?
Has the industry partner designed the
training to meet your objectives and
expectations?
Has the industry partner showed
coordination with (your institution) in
the design and supervision of the
SIT/OJT?
Has the Industry Partner and its staff
welcomed you and treated you with respect
and understanding?
5 Has the industry partner facilitated the
training, including the provision of
necessary resources such as facilities and
equipment needed to achieve your OJT
objectives?
Has the Industry Partner assigned
a supervisor to oversee your work
or training?
Was the supervisor effective in
supervising you through regular meetings,
consultations, and advise?
Has the training provided you with the
necessary technical and
administrative exposure of real world
problems and practices?
Has the training program allowed you to
develop self-confidence, self motivation and
positive attitude towards work?
Has the experience improved your personal
skills and human relations?
Are you satisfied with your training in the
Industry?

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 83 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
Comments and Suggestions:

Signature:_____________________________
Printed Name: ________________________ Qualification: __________________
Host Industry Partner:________________ Supervisor: ____________________
Period of Time

Training: Bread and Pastry Production NC II

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 84 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 SHOP LAYOUT
BREAD AND PASTRY PRODUCTION NC II

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 85 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
Facilitate
Learning
Session

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 86 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
Training Activity Matrix

Venue
Facilities/Tools Date &
Training Activity Trainee Remarks
and Equipment (Workstation/ Time
Area)
Prayer    
   
Recap of Activities 8:00 AM  
All to 8:30
Unfreezing Activities   AM  
trainees   
Feedback of Training      
         
Rejoinder/Motivation        
AUILAR, Wilton
John decorating
Nickos,
ALFARO,
magazine,
observations
Charles , video on the
Contextual  
Culinary terms BAGO,
Good progress of
Nicole , Learning
related to sponge Housekeeping Laboratory
each trainee
GAUNIA, for the day
and cakes Baking Book,
Allysa will be
Projector, written here

  Loptop,  

Mixing methods (Personal

used for variety of   protective  
sponge and cakes equipment,In
    dustrial oven,   observations
    electrical   on the
progress of
    mixer, mixing Practical  
each trainee
bowl, cake Work Area for the day
flour, will be
egg,cream of written here
tartar,
salt,flavoring
wax paper.

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 87 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 Industrial
oven

 ABUCEJ Wilton
decorating observations
O,Ruben
on the
Main ingredients ,GARDO magazine, Learning progress of
CE, Joy, video
used for variety of ROMAN
Resource   each trainee
sponge and cakes Center for the day
O,Riley, Good will be
ROMBOA Housekeeping written here
, Alliah Baking Book
observations
(List down all
on the
Facilities/Tools
progress of
and Equipment Name of
    each trainee
needed for the Workstation 4
for the day
workstation and
will be
activities here)
written here

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 88 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 Date Developed: Document No. NTTA-TM1-07
BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 89 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 Date Developed: Document No. NTTA-TM1-07
BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 90 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
Maintain
Training
Facilities

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 91 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 HOUSEKEEPING SCHEDULE
BREAD AND PASTRY
Qualification Station/Bldg. WAKAing (WAF)
PRODUCTION NC II
Area/Section

In-Charge

Schedule for the 2nd Semester, 2011

Responsible
ACTIVITIES Daily Every Weekly Every Monthl Remarks
Person other 15th y
Day Day
Sweep and Mop Floor. Utility 
Personnel
Clean and arrange working Utility 
table Personnel

Clean and Check Whiteboard Utility 

Personnel

Dispose garbage waste Utility 

Personnel
Clean cookery laboratory Utility 
furniture’s and fixture Personnel

Clean walls and wash Utility 

windows Personnel

Sanitize garbage receptacles Utility 

Personnel

Inspect Electrical System Electrician 

Inspect and clean Air Electrician 

conditioning Unit

Conduct Inventory Trainer 

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 92 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 WORKSHOP INSPECTION CHECKLIST

Qualification Bread and Pastry Production NC II

Area/Section Tourism In-Charge Utility Personel

YES NO INSPECTION ITEMS

 Are the floor swept and mopped?

 Are the chairs and tables arranged properly?

 Are the whiteboard, furniture’s and fixtures clean?

 Are the garbage disposed and sanitized receptacles?

 Are the walls cleaned and windows washed?

 Is the air conditioning unit inspected and cleaned?

 Are the tools and equipment clean after performing task/job?

 Are electrical equipment plugged out after performing task/job?

Remarks:

Inspected by: Date:

Angelo R. Lina

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 93 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 BREAD AND PASTRY PRODUCTION NC II WORKSHOP
HOUSEKEEPING SCHEDULE
DAILY TASK YES NO
Dispose segregated waste; clean garbage cans

Sweep floors; if wet, wipe dry

Wipe and clean whiteboards

Clean and arrange working tables

Clean and check mounting of tools /equipment

Before leaving, collect wastes.

WEEKLY TASK YES NO

Clean posters, visual aids and update accomplishment/Progress Charts

Clean bulbs/lamps/ceilings/walls

Clean/Wash of windows/glasses/mirrors

Clean and check tools, equipment, supplies, materials

Sanitize garbage receptacles

Empty water collector; clean body of Water Dispenser

MONTHLY TASK YES NO

Conduct inventory

Clean and arrange tool room

Inspect electrical system; clean cables, wires

Clean instructional materials & modules; arrange and put in order

Inspect and clean air-conditioning equipment filter; clean body

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 94 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE Electrical Equipment
EQUIPMENT CODE dc-20017
LOCATION Practical Work Area
Schedule for the Month of March
MANPOWER Daily Every Other Weekly Every Monthly Remarks
ACTIVITIES Day 15th Day

1. Check panel board, and circuit breakers’ /

electrical connections, cables and outlets
 Clean and kept dry
 Parts are well-secured/attached
 Properly labeled

2. Check Mig gun (nozzle, contact tip, /

diffuser) and ground cable:
 Clean and kept dry
 Parts are well-secured/ attached
 Inspect for damages and replace
parts if necessary

3. Check adjustment lever’s if functional /

(amperages/speed); if not, calibrate

4. Check Gas cylinder outfit for any /

abnormality
 Gate valve
 Co2 regulator
 Gas hose Fittings
 Fittings

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
BREAD AND PASTRY Date Revised: Page 95 of 97
PRODUCTION NC II February 2012
PREPARE SPONGE AND CAKES Developed by: NTTA
Angelo R. Lina
Revision # 01
5. Check/Clean wire feeder (rollers, wire /
speed/spool adjustment); remove used
oil, dust; keep dry.

6. Run the equipment for 5 minutes and /

observe for unusual noise or abnormal
operation; if repair is necessary, send to
technician.

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
BREAD AND PASTRY Date Revised: Page 96 of 97
PRODUCTION NC II February 2012
PREPARE SPONGE AND CAKES Developed by: NTTA
Angelo R. Lina
Revision # 01
 EQUIPMENT MAINTENANCE INSPECTION CHECKLIST
Equipment Type : Desktop Computer
Property Code/Number : DC-002
Location : Computer Laboratory
YES NO INSPECTION ITEMS
 Is the computer turned off when not in use?

 Is the computer in good working condition?

 Is the equipment arranged for the purpose of safety and ease in maintenance?

 Is the automatic voltage regulator (AVR) and or UPS turned off when not in use?

 Is the computer free from any virus?

Remarks:

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 97 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 BREAKDOWN / REPAIR REPORT

Property ID Number VC- 002

Property Name Video Card

Location Institutional Assessment Area

Findings Recommendation
Defective Video card Replacement of new unit

Inspected by: Reported to:

Juanita A. Quinto Angelo R. Lina

Date: Date:
November 11, 2017 November 11, 2017

Subsequent Action Taken: Recommendation:

Inspection of item Replacement of new item
By: Reported to:

Technician Juan Dela Cruz

Date: Date:
November 15, 2017 November 15, 2017
Inspected by: Date:

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 98 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 TAG-OUT INDEX CARD

LOG DATE TYPE DESCRIPTION

SERIAL ISSUED (Danger/Caution) (System Components, Test
Reference, etc.
10/02/17 Caution Electric ground in AVR

10/03/17 Danger/Out of Television was sparked

Order

10/03/17 Caution/ Cable in Computer

cuts

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
BREAD AND PASTRY Date Revised: Page 99 of 97
PRODUCTION NC II February 2012
PREPARE SPONGE AND CAKES Developed by: NTTA
Angelo R. Lina
Revision # 01
 INSPECTION REPORT

Area/ Section Computer Laboratory

In-Charge Trainer

FACILITY TYPE INCIDENT PROGRESS / REMARKS

ACTION TAKEN

Samsung – Desktop Video card has Fix

Replace video card
Computer malfunctioned

Reported by:
Date: November 11, 2017
Angelo R. Lina.

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
BREAD AND PASTRY Date Revised: Page 100 of 97
PRODUCTION NC II February 2012
PREPARE SPONGE AND CAKES Developed by: NTTA
Angelo R. Lina
Revision # 01
 SAVAGE REPORT
AREA/SECTION
IN-CHARGE
FACILITY TYPE PART ID RECOMMENDATION
Desktop Computer Hard Drive 200GB Store as back up
memory
Canon P200 Printer Printer Store as back up
printer

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 101 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 EQUIPMENT PURCHASE REQUEST FORM

Date:
Name: Angelo R. Lina
Purpose of Request: based on breakdown report, the following equipment is need to
purchase
Please order the following items

Qty Unit Model Description Unit cost Amount

Unit NVIDIA Video Card P 3,000.00 P 3,000.00

Date Required: November 11, 2017 Total Cost: P 3, 000.00

I certify that the supplies requisition above are necessary and will be used for purpose stated.

Requested by: Approved by:

Angelo R. Lina Pepito L. Manaloto
Head Purchasing Officer

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
BREAD AND PASTRY Date Revised: Page 102 of 97
PRODUCTION NC II February 2012
PREPARE SPONGE AND CAKES Developed by: NTTA
Angelo R. Lina
Revision # 01
 WASTE SEGREGATION LIST
Qualification Bread and Pastry Production NC II
Area/ Section Practical Work Area
In- Charge Utility personnel
General Accumulated Waste Segregation Method
Waste
Recycle Compose Dispose
Glassine 
Pencil 
Broken Sheet 
Cake Box 
Defective bulb 
Empty plastic pack 
Used pastry bag 

Date Developed: Document No. NTTA-TM1-07

BREAD AND July 2010 Issued by:
PASTRY Date Revised: Page 103 of 97
February 2012
PRODUCTION NC II Developed by: NTTA
PREPARE SPONGE Angelo R. Lina
AND CAKES Revision # 01
 WASTE SEGREGATION PLAN

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
BREAD AND PASTRY Date Revised: Page 104 of 97
PRODUCTION NC II February 2012
PREPARE SPONGE AND CAKES Developed by: NTTA
Angelo R. Lina
Revision # 01
Sample Data Gathering Instrument for Trainee’s
Characteristics
Please answer the following instrument according to the
characteristics described below. Encircle the letter of your choice that best
describes you as a learner. Blank spaces are provided for some data that
need your response.
Characteristics of learners

Language, Average grade in: Average grade in:

literacy and English Math
numeracy (LL&N)
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
a. 75 to 79 e. 75 to 79

Cultural and Ethnicity/culture:

language a. Ifugao
background
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others( please specify)_____________

Education & Highest Educational Attainment:

general a. High School Level
knowledge
b. High School Graduate
c. College Level
d. College Graduate
e. with units in Master’s degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Sex a. Male

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Bread and Pastry Date Revised:
February 2012
Production NC II NTTA
Developed by:
Angelo R. Lina
Revision # 01
 Characteristics of learners
b. Female
Age Your age: _____
Physical ability 1. Disabilities(if any)_____________________
2. Existing Health Conditions (Existing illness
if any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________

Previous TM Certificates
experience with a. TQ certified
the topic b. TM graduate
c. TM trainer
d. TM lead trainer
Number of years as a competency trainer
______

Previous List down trainings related to TM

learning ___________________________
experience ___________________________
___________________________
National Certificates acquired and NC level
Training Level
completed ___________________________
___________________________

Special courses Other courses related to TM

a. Units in education
b. Master’s degree units in education
c. Others(please specify)
_________________________

Learning styles a. Visual - The visual learner takes mental

pictures of information given, so in order
for this kind of learner to retain
information, oral or written, presentations
of new information must contain diagrams
and drawings, preferably in color. The
visual learner can't concentrate with a lot
Date Developed: Document No. NTTA-TM1-01
July 2010 Issued by:
Bread and Pastry Date Revised:
February 2012
Production NC II NTTA
Developed by:
Angelo R. Lina
Revision # 01
 Characteristics of learners

of activity around him and will focus better

and learn faster in a quiet study
environment.
b. Kinesthetic - described as the students in
the classroom, who have problems sitting
still and who often bounce their legs while
tapping their fingers on the desks. They are
often referred to as hyperactive students
with concentration issues.
c. Auditory- a learner who has the ability to
remember speeches and lectures in detail
but has a hard time with written text.
Having to read long texts is pointless and
will not be retained by the auditory learner
unless it is read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities
where they can watch, listen and then
review what has happened.
f. Theorist - Learns most when ideas are
linked to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others(please specify)
___________________________

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Bread and Pastry Date Revised:
February 2012
Production NC II NTTA
Developed by:
Angelo R. Lina
Revision # 01
FORM 1.1 SELF-ASSESSMENT CHECK

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.
CORE COMPETENCIES
CAN I…? YES NO
1. PREPARE AND PRODUCE BAKERY PRODUCTS
1.1 Prepare bakery products /
1.2 Decorate and present bakery products /
1.3 Store bakery products /
2. PREPARE AND PRODUCE PASTRY PRODUCTS
2.1 Prepare pastry products /
2.2 Decorate and present pastry products /
2.3 Store pastry products /
3. PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
3.1 Prepare sponge and cakes /
3.2 Prepare and use fillings /
3.3 Decorate cakes /
3.4 Present cakes /
3.5 Store cakes /
4. PREPARE AND SERVE OTHER TYPES OF DESSERTS
4.1 Prepare other types of desserts /
4.2 Plan, prepare and conduct a dessert trolley /
presentation.
4.3 Store and package desserts /

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Bread and Pastry Date Revised:
February 2012
Production NC II NTTA
Developed by:
Angelo R. Lina
Revision # 01
CORE COMPETENCIES
CAN I…? YES NO

5. PREPARE AND DISPLAY PETITS FOURS

5.1 Prepare iced petits fours /

5.2 Prepare fresh petits fours /

5.3 Prepare marzipan petits fours /

5.4 Prepare caramelized petits fours /

5.5 Display petits fours /

5.6 Store petits fours /

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Bread and Pastry Date Revised:
February 2012
Production NC II NTTA
Developed by:
Angelo R. Lina
Revision # 01
 Evidences/Proof of Current Competencies

Current
Proof/Evidence Means of validating
competencies
Prepare and Oral questioning, written Interview, compare
produce bakery test, demonstration, answer to answer key,
products performance criteria
checklist
Prepare and Performance test Performance criteria
produce pastry checklist, interview
Oral questioning
products
Prepare and serve Certificate of employment, Verify the validity of the
other types of Certificate, interview,
Written test, oral
desserts compare answer to
questioning
answer key
Prepare and Oral questioning, written Interview, compare
display petit fours test, demonstration, answer to answer key,
performance criteria
checklist

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Bread and Pastry Date Revised:
February 2012
Production NC II NTTA
Developed by:
Angelo R. Lina
Revision # 01
Summary of Current Competencies Versus Required Competencies

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirement
Outcomes based on CBC s
1. PREPARE AND PRODUCE BAKERY PRODUCTS
1.1 Prepare bakery 1.1 Prepare
products bakery products
1.2 Decorate and 1.2 Decorate and
present bakery present bakery
products products
1.3 Store bakery 1.3 Store bakery
products products
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirement
Outcomes based on CBC s
2. PREPARE AND PRODUCE PASTRY PRODUCTS
2.1 Prepare pastry 2.1 Prepare pastry
products products
2.2 Decorate and present 2.2 Decorate and
pastry products present pastry
products
2.3 Store pastry 2.3 Store pastry
products products
3. PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
3.1 Prepare sponge and 3.1 Prepare sponge
cakes and cakes

3.2 Prepare and use 3.2 Prepare and use

fillings fillings
3.3 Decorate cakes 3.3 Decorate cakes
3.4 Present cakes 3.4 Present cakes
3.5 Store cakes 3.5 Store cakes
4. PREPARE AND SERVE OTHER TYPES OF DESSERTS

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Bread and Pastry Date Revised:
February 2012
Production NC II NTTA
Developed by:
Angelo R. Lina
Revision # 01
4.1 Prepare other types of 4.1 Prepare other
desserts types of desserts
4.2 Plan, prepare and 4.2 Plan, prepare
conduct a dessert trolley and conduct a
presentation. dessert trolley
presentation.
4.3 Store and package 4.3 Store and
desserts package desserts
5. PREPARE AND DISPLAY PETITS FOURS
5.1 Prepare iced petits 5.1 Prepare iced
fours petits fours
5.2 Prepare fresh petits 5.2 Prepare fresh
fours petits fours
5.3 Prepare marzipan 5.3 Prepare
petits fours marzipan petits
fours
5.4 Prepare caramelized 5.4 Prepare
petits fours caramelized petits
fours
5.5 Display petits fours 5.5 Display petits
fours
5.6 Store petits fours 5.6 Store petits
fours

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Bread and Pastry Date Revised:
February 2012
Production NC II NTTA
Developed by:
Angelo R. Lina
Revision # 01
 Training Needs

Training Needs Module Title/Module of

Instruction
(Learning Outcomes)
3.1 Prepare sponge and cakes
3.2 Prepare and use fillings PREPARING AND
PRESENTING GATEAUX,
3.3 Decorate cakes
TORTES AND CAKES
3.4 Present cakes
3.5 Store cakes

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Bread and Pastry Date Revised:
February 2012
Production NC II NTTA
Developed by:
Angelo R. Lina
Revision # 01
 Date Developed: Document No. NTTA-TM1-01
July 2010 Issued by:
Bread and Pastry Date Revised:
February 2012
Production NC II NTTA
Developed by:
Angelo R. Lina
Revision # 01