M

iesha Training Academy and

Assessment Center
Bonanza Bldg II Putol na daan St. Hilltop Lagro, Quezon City, Philippines

0912 801 0310

[email protected]

Date Developed:
BREAD AND PASTRY APRIL 15, 2024 Document No.
PRODUCTION NC II 2024_21ST_01_MIESHA
Developed by:
ALVIN A. MANALAYSAY
Miesha Training Academy and
Assessment Center

TRAINEE’S RECORD BOOK

BREAD AND PASTRY

PRODUCTION NC II

Date Developed:
BREAD AND PASTRY APRIL 15, 2024 Document No.
PRODUCTION NC II 2024_21ST_01_MIESHA
Developed by:
ALVIN A. MANALAYSAY
This Trainees’ Record Book (TRB) is intended to serve as Technical Education and Skills Development Authority
record of all accomplishment/task/activities while undergoing Miesha Training Academy and Assessment Center
training in the industry. It will eventually become evidence that
can be submitted for portfolio assessment and for whatever TRAINEE’S RECORD BOOK
purpose it will serve you. It is therefore important that all its
contents are viably entered by both the trainees and instructor.
The Trainees’ Record Book contains all the required
competencies in your chosen qualification. All you have to do 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 indicate his/her remarks
on the “Instructors Remarks” column regarding the outcome of Trainee’s No.
the task accomplished by the trainees. Be sure that the trainee
will personally accomplish the task and confirmed by the NAME: ____________________________________
instructor.
QUALIFICATION: _________________________
It is of great importance that the content should be written
legibly on ink. Avoid any corrections or erasures and maintain TRAINING DURATION: ____________________
the cleanliness of this record.
TRAINER: ALVIN A. MANALAYSAY
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.

Date Developed:
BREAD AND PASTRY APRIL 15, 2024 Document No.
PRODUCTION NC II 2024_21ST_01_MIESHA
Developed by:
ALVIN A. MANALAYSAY
NOTES:

__________________________________________________________ Unit of Competency: 1. Prepare and produce bakery

__________________________________________________________ products
Learning Task/Activity Required Date Instructors
__________________________________________________________ Outcome Accomplished
Remarks
__________________________________________________________
LO 1. Prepare  Required
__________________________________________________________ bakery products ingredients are
selected, measured
__________________________________________________________ and weighed
according to recipe
__________________________________________________________ or production
requirements and
__________________________________________________________ established
standards and
__________________________________________________________ procedures
 A variety of bakery
__________________________________________________________ products are
prepared according
__________________________________________________________ to standard mixing
__________________________________________________________ procedures/formul
ation/ recipes and
__________________________________________________________ desired product
characteristics
__________________________________________________________  Appropriate
equipment is used
__________________________________________________________ according to
required bakery
products and
standard operating
procedures
 Bakery products
are baked
according to
techniques and
appropriate
conditions; and
enterprise
requirement and
Date Developed:
BREAD AND PASTRY APRIL 15, 2024 Document No.
PRODUCTION NC II 2024_21ST_01_MIESHA
Developed by:
ALVIN A. MANALAYSAY
 standards standards and
 Required oven procedures
temperature are LO 3. Store  Bakery products
selected to bake bakery products are stored
goods in according to
accordance with established
the desired standards and
characteristics, procedures
standards recipe  Packaging is
specifications and selected
enterprise appropriate for the
practices preservation of
LO 2. Decorate  A variety of fillings product freshness
and present and coating/icing, and eating
bakery products glazes and characteristics
decorations for
bakery products
are prepared __________________ _________________
according to
standard recipes, Trainee’s Signature Trainer’s Signature
enterprise
standards and/or
customer
preferences
 Bakery products
are filled and
decorated, where
required and
appropriate, in
accordance with
standard recipes
and/or enterprise
standards and
customer
preferences
 Bakery items are
finished according
to desired product
characteristics
 Baked products
are presented
according to
established

Date Developed:
BREAD AND PASTRY APRIL 15, 2024 Document No.
PRODUCTION NC II 2024_21ST_01_MIESHA
Developed by:
ALVIN A. MANALAYSAY
 temperature are
selected to bake goods
in accordance with the
desired characteristics,
Unit of Competency: 2. Prepare and produce Pastry products standards recipe
specifications and
Learning Task/Activity Date Instructors enterprise practices
Outcome Required Accomplished Remarks LO 2. Decorate  A variety of fillings
and present and coating/icing,
LO 1. Prepare  Required Pastry products glazes and
Pastry products ingredients are decorations for
selected, measured pastry products are
and weighed prepared according
according to recipe to standard recipes,
or production enterprise
requirements and standards and/or
established customer
standards and preferences
procedures  Pastry products are
 A variety of pastry filled and
products are decorated, where
prepared according required and
to standard mixing appropriate, in
procedures/formul accordance with
ation/ recipes and standard recipes
desired product and/or enterprise
characteristics standards and
 Appropriate customer
equipment is used preferences
according to
required pastry
products and  Pastry products are
standard operating finished according
procedures to desired product
 Pastry products are characteristics
baked according to Baked pastry
techniques and products are
appropriate presented
conditions; and according to
enterprise established
requirement and standards and
standards procedures
 Required oven

Date Developed:
BREAD AND PASTRY APRIL 15, 2024 Document No.
PRODUCTION NC II 2024_21ST_01_MIESHA
Developed by:
ALVIN A. MANALAYSAY
LO 3. Store  Pastry products Unit of Competency: 3. PREPARE AND PRESENT GATEAUX,
Pastry products are stored TORTES AND CAKES
according to
established Learning Task/Activity Date Instructors
standards and Outcome Required Accomplished Remarks
procedures
 Packaging is LO1. Prepare  Ingredients are
Sponge and selected, measured
selected
Cakes and weighed
appropriate for according to recipe
the preservation requirements,
of product enterprise practices
freshness and and customer
eating practices
characteristics  Required oven
temperature is
selected to bake
__________________ _________________ goods in
accordance with
Trainee’s Signature Trainer’s Signature desired
characteristics,
standard recipe
specifications and
enterprise practices
 Sponges and cakes
are prepared
according to recipe
specifications,
techniques and
conditions and
desired product
characteristics
 Appropriate
equipment is used
according to
required pastry
and bakery
products and
standard operating
procedures
 Sponges and cakes
are cooled
according to
Date Developed:
BREAD AND PASTRY APRIL 15, 2024 Document No.
PRODUCTION NC II 2024_21ST_01_MIESHA
Developed by:
ALVIN A. MANALAYSAY
 established LO4. Present  Cakes are
standards and Cakes presented on
procedures accordance with
LO2. Prepare  Fillings are prepared customer’s
and Use Fillings and selected in expectations and
accordance with established
required consistency standards and
and appropriate procedures
flavors  Equipment are
 Slice or layer selected and used
sponges and cakes in accordance with
are filled and service
assembled according requirements
to standard recipe  Product freshness,
specifications, appearances and
enterprise practice eating qualities are
and customer maintained in
preferences accordance with
 Coatings and sidings the established
are selected standards and
according to the procedures
product  Cakes are marked
characteristics and or cut portion-
required recipe controlled to
specifications minimize wastage
and in accordance
LO3. Decorate  Sponges and cakes with enterprise
Cakes are decorated specifications and
suited to the customer
product and preferences
occasion and in LO5. Store  Cakes are stored in
accordance with Cakes accordance with
standard recipes establishment’s
and enterprise standards and
practices procedures
 Suitable icings and  Storage methods
decorations are are identified in
used according to accordance with
standard recipes product
and/or enterprise specifications and
standards and established
customer standards and
preferences procedures
Date Developed:
BREAD AND PASTRY APRIL 15, 2024 Document No.
PRODUCTION NC II 2024_21ST_01_MIESHA
Developed by:
ALVIN A. MANALAYSAY
 Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks
LO. 1 Prepare  Sponges and bases
__________________ _________________ Iced Petits Fours are prepared, cut
and assembled
Trainee’s Signature Trainer’s Signature according to
standard recipes
and enterprise
requirements and
practices
 Fillings are
prepared with the
required flavors
and consistency
 Fondant icing are
brought in
accordance with
the required
temperature and
established
standards and
procedures
 Decorations are
designed and used
in accordance with
establishment
standards and
procedures
LO2. Prepare  A selection of small
Fresh Petits choux paste
Fours shapes are baked
and decorated in
accordance with
established
standards and
procedures
 Baked sweet paste
are prepared and
blended in
Unit of Competency: 4. PREPARE AND DISPLAY PETITS accordance with
FOURS establishment
standards and
Date Developed:
BREAD AND PASTRY APRIL 15, 2024 Document No.
PRODUCTION NC II 2024_21ST_01_MIESHA
Developed by:
ALVIN A. MANALAYSAY
 procedures fruits or nuts are
 Fillings are prepared filled with flavored
and used the marzipan and
required flavors coated with pale
and correct amber-colored
consistency caramel according
 Garnishes, glazes to specifications
and enterprise
and finished are
standards
used in accordance
with established LO5. Display  Appropriate
standards and Petits Fours receptacles are
procedures selected and
prepared for petits
LO3. Prepare  Quality marzipan is fours
Marzipan Petits flavored and  Petits fours are
Fours shaped to produce displayed creatively
mini-sized fruits in to enhance
accordance with customer appeal
enterprise and LO6.Store Petits  Petits fours are
client requirements Fours stored in proper
 Marzipan fruits are temperatures and
coated to preserve conditions to
desired eating maintain maximum
characteristics and eating qualities,
softened with egg appearance and
whites, piped into freshness
shapes and  Petits fours are
sealed/browned packaged in
with applied heat, accordance with
according to established
enterprise practice standards and
LO4. Prepare  Fresh fruits/fruit procedures
Caramelized segments are
Petits Fours selected and coated
with pale amber-
colored caramel or
glazed or any __________________ _________________
coating specified by
the enterprise Trainee’s Signature Trainer’s Signatur
 Sandwich dried

Unit of Competency: 5. PRESENT DESSERT Learning Task/Activity Date Instructors

Date Developed:
BREAD AND PASTRY APRIL 15, 2024 Document No.
PRODUCTION NC II 2024_21ST_01_MIESHA
Developed by:
ALVIN A. MANALAYSAY
 Outcome Required Accomplished Remarks are prepared and
arranged in
LO1. Present and  Desserts are accordance with
Serve Plated portioned and enterprise
Desserts presented standards and
according to procedures
product items,
occasion and LO 3. Store and  Desserts are stored
enterprise Package Desserts in accordance with
standards and the required
procedures temperature and
 Desserts are plated customer’s
and decorated in specifications.
accordance with  Desserts are
enterprise packaged in
standards and accordance with
procedures established
standards and
LO 2. Plan,  Dessert buffet
prepare and procedures
services are
present dessert planned and
buffet selection or utilized according
plating to available __________________ _________________
facilities,
equipment and Trainee’s Signature Trainer’s Signature
customer/enterpris
e requirements
 Variety of desserts

Date Developed:
BREAD AND PASTRY APRIL 15, 2024 Document No.
PRODUCTION NC II 2024_21ST_01_MIESHA
Developed by:
ALVIN A. MANALAYSAY
 Date Developed:
BREAD AND PASTRY APRIL 15, 2024 Document No.
PRODUCTION NC II 2024_21ST_01_MIESHA
Developed by:
ALVIN A. MANALAYSAY
 name:

LO1 Obtain and convey

workplace information

LO2 Perform duties following

workplace instructions

workplace
Participate in
LO3 Complete relevant work-

communication
related documents

LO 1 Describe team role and

scope
ACHIEVEMENT CHART

LO2 Identify one’s role and

team

responsibility within team

Work in a

environment

LO3 Work as a team member

LO 1 Identify routine problems

PRODUCTION NC II
BREAD AND PASTRY
SECTOR: Tourism (Hotel and Restaurants)

LO2 Look for solutions to routine

problems

LO4 Recommend solutions to

problems
QUALIFICATION: Bread and Pastry Production NC II

Solve/address

LO4 Provide Basic Labor and

routine problems

Employment Education

Developed by:
LO1 Manage one’s emotion

Date Developed:
APRIL 15, 2024
LO2 Develop reflective practice
Life
Develop

LO3 Boost self-confidence and

Decisions

ALVIN A. MANALAYSAY
Career and
DURATION:

develop self-regulation

LO1 Identify opportunities to do

things better

LO2 Discuss and develop ideas

Document
with others
workplace
innovation

LO3 Integrate ideas for change in

Contribute to

the workplace
BASIC COMPETENCIES

LO1 Gather data/ information

TRAINER: Alvin A, Manalaysay

LO2 Assess gathered data/

information
2024_21ST_01_MIESHA
No.
relevant

LO3 Record and present

information

information

LO1 Identify OSH compliance

requirements

LO2 Prepare OSH requirements

for compliance
Practice

Procedures

LO3 Perform tasks in accordance

Policies And
Occupational

with relevant OSH policies and

Present Safety And Health

procedures

LO1 Identify the efficiency and

effectiveness of resource
utilization

LO2 Determine causes of

inefficiency of resource utilization
Workplace
Sustainable
and Effective

LO3 Convey inefficient and

Practices in the
Exercise Efficient

ineffective environmental
practices
END DATE:
START DATE:

LO1 Apply entrepreneurial

workplace best practices

LO2 Communicate
entrepreneurial workplace best
Practice

practices
Workplace
Skills in the

LO3 Implement cost-effective

Entrepreneurial

operations
 NAME:

LO 1. Follow workplace
procedures for health,
safety and security
practices
ACHIEVEMENT CHART

LO 2. Deal with
emergency situations
products practices

LO 3. Maintain safe
SECTOR: Tourism (Hotel and Restaurants)

personal presentations

PRODUCTION NC II
Perform workplace and safety

BREAD AND PASTRY

standards

Lo 1 Follow hygiene
QUALIFICATION: Bread and Pastry Production NC II

procedures
hygiene
Observe

Lo 2 Identify and prevent

workplace

procedures

hygiene risks

Developed by:
Date Developed:
APRIL 15, 2024
Lo1 Greet customer
DURATION:

ALVIN A. MANALAYSAY
Lo2 Identify customer
needs

Lo3 Deliver service to

customer
service

Document
Lo4 Handle queries
TRAINER: Alvin A, Manalaysay

through telephone, fax

COMMON COMPETENCIES

Lo5 Handle complaints,

Provide effective customer

2024_21ST_01_MIESHA
No. evaluation and

Lo1 Seek information on

the industry
and
update

Lo 2 Update industry
Develop

industry
knowledge

knowledge

Lo 1 plan and prepare for

task to be undertaken

Lo2 input data computer

END DATE:
START DATE:

Lo3 access information

using computer

Lo 4 produce/ output data

using computer system

Lo 5 maintains computer
Perform computer operations

equipment and system

 NAME:

LO 1. Prepare bakery
SECTOR:
products
Restaurants)
LO 2. Decorate and
Production NC II
QUALIFICATION:
present bakery products

Products
Prepare and
LO 3. Store bakery

Produce Bakery
Tourism

products
ACHIEVEMENT CHART

LO 1. Prepare pastry
products
(Hotel

LO 2. Decorate and
present pastry products
Bread and Pastry

PRODUCTION NC II
products

BREAD AND PASTRY

Prepare and
produce pastry

LO 3. Store pastry
products
LO 1. Prepare sponge and
cakes
DURATION:

LO 2. Prepare and use

fillings

Developed by:
Date Developed:
APRIL 15, 2024
LO 3. Decorate cakes

ALVIN A. MANALAYSAY
LO 4. Present cakes
Prepare and present
gateaux, tortes and cakes

LO 5. Store cakes
and TRAINER: ALVIN A. MANALAYSAY

Document
CORE COMPETENCIES

LO 1. Prepare other types

of desserts

LO 2. Plan, prepare and

conduct a dessert trolley
2024_21ST_01_MIESHA
No.
desserts

presentation
other types of

LO 3. Store and package

Prepare and serve

desserts

LO 1. Prepare iced petits

fours
END DATE:
START DATE:

LO 2. Prepare fresh petits

fours

LO 3. Prepare marzipan
petits fours Prepare
fours

caramelized petits fours

LO 4. Display petits fours
Prepare and display petits

LO 5. Store petits fours

Total: 80% to 100%
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 rating

________________________
Trainee signature overprinted name

ALVIN A. MANALAYSAY
Trainer signature overprinted name

APRIL VALLEJO-NUEDA
Miesha Academy President

Date Developed:
BREAD AND PASTRY APRIL 15, 2024 Document No.
PRODUCTION NC II 2024_21ST_01_MIESHA
Developed by:
ALVIN A. MANALAYSAY
 Date Developed:
BREAD AND PASTRY APRIL 15, 2024 Document No.
PRODUCTION NC II 2024_21ST_01_MIESHA
Developed by:
ALVIN A. MANALAYSAY