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QUALIFICATION: Bread and Pastry Production NC II: Class Progress Chart Duration: 21 Hrs

The document contains a class progress chart for a training program in preparing and producing bakery and pastry products. It lists the names of trainees and the modules to be covered, including preparing and producing bakery products, pastries, cakes, petits fours, and presenting desserts. The duration of the training is 21 hours and leads to a qualification in Bread and Pastry Production NC II.

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1K views2 pages

QUALIFICATION: Bread and Pastry Production NC II: Class Progress Chart Duration: 21 Hrs

The document contains a class progress chart for a training program in preparing and producing bakery and pastry products. It lists the names of trainees and the modules to be covered, including preparing and producing bakery products, pastries, cakes, petits fours, and presenting desserts. The duration of the training is 21 hours and leads to a qualification in Bread and Pastry Production NC II.

Uploaded by

jayson gratuito
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Acena
Corpuz

Tugade
 Gerlene
Guzman

 Mariaezza
 James Mau

 Larry Dizon
 Eralyn Ablog

 King Rafanan
Angela A. Rios

 Ruben Marzan
NAME OF TRAINEE

 Joey Ballocanag

 Nerissa R. Raboy
 Marc John E.
 Cherry Ann De

A.

 
 
 
 
 
 
 
 
 
 
 
 
 

PRODUCTSPREPARE AND PRODUCE BAKERY

 
 
 
 
 
 
 
 
 
 
 
 
prepare bakery products

 
 
 
 
 
 
 
 
 
 
 
 
decorate and present bakery products

 
 
 
 
 
 
 
 
 
 
 
 
store bakery products

 
 
 
 
 
 
 
 
 
 
 
 
PRODUCTSPREPARE AND PRODUCE PASTRY

 
 
 
 
 
 
 
 
 
 
 
 
prepare pastry products

 
 
 
 
 
 
 
 
 
 
 
 
decorate and present pastry products

 
 
 
 
 
 
 
 
 
 
 
 

store pastry products

 
 
 
 
 
 
 
 
 
 
 
 

PREPARE AND PRESENT GATEAUX, TORTES


AND CAKES

 
 
 
 
 
 
 
 
 
 
 
 

prepare and sponge and cakes

 
 
 
 
 
 
 
 
 
 
 
 

prepare and use fillings

 
 
 
 
 
 
 
 
 
 
 
 

decorate cakes

 
 
 
 
 
 
 
 
 
 
 
 

  present cakes
 
 
 
 
 
 
 
 
 
 
 

store cakes
 
 
 
 
 
 
 
 
 
 
 
 
Duration: 21 hrs

PREPARE AND DISPLAY PETITS FOURS


CLASS PROGRESS CHART

 
 
 
 
 
 
 
 
 
 
 
 

prepare iced petits fours


 
 
 
 
 
 
 
 
 
 
 
 

prepare fresh petits fours


 
 
 
 
 
 
 
 
 
 
 
 

prepare marzipan petits fours


 
 
 
 
 
 
 
 
 
 
 
 
QUALIFICATION: Bread and Pastry Production NC II

prepare caramelized petits fours


 
 
 
 
 
 
 
 
 
 
 
 

display petits fours


 
 
 
 
 
 
 
 
 
 
 
 

storepetits fours
 
 
 
 
 
 
 
 
 
 
 
 

PRESENT DESSERTS
 
 
 
 
 
 
 
 
 
 
 
 

present and seve plated desserts


 
 
 
 
 
 
 
 
 
 
 
 

plan, prepare and present dessert buffet


selection or plating
 
 
 
 
 
 
 
 
 
 
 
 
 

store and package desserts


13 Joseph V. Gallego                                                  
14 Donn Bautista                                                  
15  Bryan Pascua                                                  

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