TRAINING

REGULATIONS

BREAD AND
PASTRY PRODUCTION
NC II
TOURISM SECTOR
(HOTEL AND RESTAURANT)
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
East Service Road, South Superhighway, Taguig City, Metro Manila

_
 TABLE OF CONTENTS

TOURISM SECTOR

BREAD AND PASTRY PRODUCTION NC II

Page No.

SECTION 1 BREAD AND PASTRY PRODUCTION NC II 1

QUALIFICATION

SECTION 2 COMPETENCY STANDARDS

 Basic Competencies 2 - 13
 Common Competencies 14 - 28
 Core Competencies 29 - 46

SECTION 3 TRAINING STANDARDS

3.1 Curriculum Design 47 - 50

3.2 Training Delivery 51 - 52

3.3 Trainee Entry Requirements 52
3.4 List of Tools, Equipment and 53 - 54
Materials
3.5 Training Facilities 55
3.6 Trainer’s Qualification 55
3.7 Institutional Assessment 55

SECTION 4 NATIONAL ASSESSMENT AND 56

CERTIFICATION
ARRANGEMENTS

COMPETENCY MAP 57

DEFINITION OF TERMS 58 - 60

ACKNOWLEDGEMENTS 61 -62

_
 TRAINING REGULATIONS FOR

BREAD AND PASTRY PRODUCTION NC II

SECTION 1 BREAD AND PASTRY PRODUCTION NC II

QUALIFICATION

The BREAD AND PASTRY PRODUCTION NC II Qualification

consists of competencies that person must achieve to be able to clean
equipment , tools and utensils and prepare, portion and plate pastries,
breads and other dessert items to guests in hotels, motels, restaurants,
clubs, canteens, resorts and luxury lines/cruises and other related
operations.

This Qualification is packaged from the competency map of

Tourism Sector (Hotels and Restaurants) as shown in Annex A.

The Units of Competency comprising this Qualification include the

following:

CODE NO. BASIC COMPETENCIES

500311105 Participate in workplace communication
500311106 Work in team environment
500311107 Practice career professionalism
500311108 Practice occupational health and safety procedures

CODE NO. COMMON COMPETENCIES

TRS311201 Develop and update industry knowledge
TRS311202 Observe workplace hygiene procedures
TRS311203 Perform computer operations
TRS311204 Perform workplace and safety practices
TRS311205 Provide effective customer service

CODE NO. CORE COMPETENCIES

TRS741379 Prepare and produce bakery products
TRS741380 Prepare and produce pastry products
TRS741342 Prepare and present gateaux, tortes and cakes
TRS741344 Prepare and display petits fours
TRS741343 Present desserts

A person who has achieved this Qualification is competent to be:

 Commis - Pastry
 Baker

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 1

(NOTE: This is an amendment of the TR for Baking/Pastry Production NC II)

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 2

 SECTION 2 COMPETENCY STANDARDS

This section gives the details of the contents of the basic, common
and core units of competency required in BREAD AND PASTRY
PRODUCITON NC II.

BASIC COMPETENCIES
UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE
COMMUNICATION
UNIT CODE : 500311105
UNIT DESCRIPTOR : This unit covers the knowledge, skills and
attitudes required to gather, interpret and
convey information in response to workplace
requirements.

PERFORMANCE CRITERIA
(a) ELEMENT Italicized terms are elaborated in the
Range of Variables
1. Obtain and convey 1.1 Specific and relevant information is accessed from
workplace appropriate sources
information 1.2 Effective questioning , active listening and speaking
skills are used to gather and convey information
1.3 Appropriate medium is used to transfer information
and ideas
1.4 Appropriate non- verbal communication is used
1.5 Appropriate lines of communication with
supervisors and colleagues are identified and
followed
1.6 Defined workplace procedures for the location and
storage of information are used
1.7 Personal interaction is carried out clearly and
concisely
2. Participate in 2.1 Team meetings are attended on time
workplace meetings 2.2 Own opinions are clearly expressed and those of
and discussions others are listened to without interruption
2.3 Meeting inputs are consistent with the meeting
purpose and established protocols
2.4 Workplace interactions are conducted in a
courteous manner
2.5 Questions about simple routine workplace
procedures and maters concerning working
conditions of employment are asked and responded
to
2.6 Meetings outcomes are interpreted and
implemented
3. Complete relevant 3.1 Range of forms relating to conditions of
work related employment are completed accurately and legibly
documents 3.2 Workplace data is recorded on standard workplace
forms and documents
3.3 Basic mathematical processes are used for routine
calculations
3.4 Errors in recording information on forms/
TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 3
 documents are identified and properly acted upon
3.5 Reporting requirements to supervisor are completed
according to organizational guidelines

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 4

RANGE OF VARIABLES

VARIABLE RANGE
1. Appropriate sources 1.1. Team members
1.2. Suppliers
1.3. Trade personnel
1.4. Local government
1.5. Industry bodies
2. Medium 2.1. Memorandum
2.2. Circular
2.3. Notice
2.4. Information discussion
2.5. Follow-up or verbal instructions
2.6. Face to face communication
3. Storage 3.1. Manual filing system
3.2. Computer-based filing system
4. Forms 4.1. Personnel forms, telephone message forms,
safety reports
5. Workplace 5.1. Face to face
interactions
5.2. Telephone
5.3. Electronic and two way radio
5.4. Written including electronic, memos,
instruction and forms, non-verbal including
gestures, signals, signs and diagrams
6. Protocols 6.1. Observing meeting
6.2. Compliance with meeting decisions
6.3. Obeying meeting instructions

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 5

EVIDENCE GUIDE
1. Critical Aspects of Assessment requires evidence that the candidate:
Competency 1.1. Prepared written communication following
standard format of the organization
1.2. Accessed information using communication
equipment
1.3. Made use of relevant terms as an aid to
transfer information effectively
1.4. Conveyed information effectively adopting the
formal or informal communication

2. Underpinning 2.1. Effective communication

Knowledge and 2.2. Different modes of communication
Attitudes 2.3. Written communication
2.4. Organizational policies
2.5. Communication procedures and systems
2.6. Technology relevant to the enterprise and the
individual’s work responsibilities
3. Underpinning 3.1. Follow simple spoken language
Skills 3.2. Perform routine workplace duties following
simple written notices
3.3. Participate in workplace meetings and
discussions
3.4. Complete work related documents
3.5. Estimate, calculate and record routine
workplace measures
3.6. Basic mathematical processes of addition,
subtraction, division and multiplication
3.7. Ability to relate to people of social range in the
workplace
3.8. Gather and provide information in response to
workplace requirements

4. Resource 4.1. Fax machine

Implications 4.2. Telephone
4.3. Writing materials
4.4. Internet

5. Methods of 5.1. Direct Observation

Assessment 5.2. Oral interview and written test

6. Context of 6.1. Competency may be assessed individually in

Assessment the actual workplace or through accredited
institution

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 6

UNIT OF COMPETENCY: WORK IN TEAM ENVIRONMENT
UNIT CODE : 500311106
UNIT DESCRIPTOR : This unit covers the skills, knowledge and
attitudes to identify role and responsibility as a
member of a team.

PERFORMANCE CRITERIA
ELEMENT Italicized terms are elaborated in the
Range of Variables
1. Describe team role 1.1. The role and objective of the team is
and scope identified from available sources of information
1.2. Team parameters, reporting relationships and
responsibilities are identified from team
discussions and appropriate external sources
2. Identify own role 2.1. Individual role and responsibilities within the
and responsibility team environment are identified
within team
2.2. Roles and responsibility of other team
members are identified and recognized
2.3. Reporting relationships within team and
external to team are identified
3. Work as a team 3.1. Effective and appropriate forms of
member communications used and interactions
undertaken with team members who contribute
to known team activities and objectives
3.2. Effective and appropriate contributions made
to complement team activities and objectives,
based on individual skills and competencies and
workplace context
3.3. Observed protocols in reporting using
standard operating procedures
3.4. Contribute to the development of team work
plans based on an understanding of team’s role
and objectives and individual competencies of the
members.

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 7

RANGE OF VARIABLES
VARIABLE RANGE
1. Role and objective 1.1. Work activities in a team environment with
of team enterprise or specific sector
1.2. Limited discretion, initiative and judgement
maybe demonstrated on the job, either
individually or in a team environment

2. Sources of 2.1. Standard operating and/or other workplace

information procedures
2.2. Job procedures
2.3. Machine/equipment manufacturer’s
specifications and instructions
2.4. Organizational or external personnel
2.5. Client/supplier instructions
2.6. Quality standards
2.7. OHS and environmental standards
3. Workplace context 3.1. Work procedures and practices
3.2. Conditions of work environments
3.3. Legislation and industrial agreements
3.4. Standard work practice including the storage,
safe handling and disposal of chemicals
3.5. Safety, environmental, housekeeping and
quality guidelines

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 8

EVIDENCE GUIDE

1. Critical aspects of Assessment requires evidence that the candidate:

competency
1.1. Operated in a team to complete workplace
activity
1.2. Worked effectively with others
1.3. Conveyed information in written or oral form
1.4. Selected and used appropriate workplace
language
1.5. Followed designated work plan for the job
1.6. Reported outcomes
2. Underpinning 2.1. Communication process
Knowledge and
Attitude 2.2. Team structure
2.3. Team roles
2.4. Group planning and decision making
3. Underpinning 3.1. Communicate appropriately, consistent with
Skills the culture of the workplace
4. Resource The following resources MUST be provided:
Implications
4.1. Access to relevant workplace or appropriately
simulated environment where assessment can
take place
4.2.Materials relevant to the proposed activity or
tasks
5. Methods of Competency may be assessed through:
Assessment
5.1. Observation of the individual member in
relation to the work activities of the group
5.2. Observation of simulation and or role play
involving the participation of individual member
to the attainment of organizational goal
5.3 Case studies and scenarios as a basis for
discussion of issues and strategies in teamwork
6. Context for 6.1. Competency may be assessed in workplace or
Assessment in a simulated workplace setting
6.2. Assessment shall be observed while task are
being undertaken whether individually or in
group

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 9

UNIT OF COMPETENCY: PRACTICE CAREER PROFESSIONALISM

UNIT CODE : 500311107

UNIT DESCRIPTOR : This unit covers the knowledge, skills and
attitudes in promoting career growth and
advancement.

PERFORMANCE CRITERIA
ELEMEN Italicized terms are elaborated in the
T Range of Variables

1. Integrate personal 1.1 Personal growth and work plans are pursued
objectives with towards improving the qualifications set for the
organizational profession
goals 1.2 Intra- and interpersonal relationships are
maintained in the course of managing oneself
based on performance evaluation
1.3 Commitment to the organization and its goal is
demonstrated in the performance of duties

2. Set and meet work 2.1 Competing demands are prioritized to achieve
priorities personal, team and organizational goals and
objectives.
2.2 Resources are utilized efficiently and effectively to
manage work priorities and commitments
2.3 Practices along economic use and maintenance of
equipment and facilities are followed as per
established procedures

3. Maintain 3.1 Trainings and career opportunities are

professional identified and availed of based on job
growth and requirements
development 3.2 Recognitions are sought/received and
demonstrated as proof of career advancement
3.3 Licenses and/or certifications relevant to job
and career are obtained and renewed

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 10

RANGE OF VARIABLES

VARIABLE RANGE
1. Evaluation 1.1 Performance Appraisal
1.2 Psychological Profile
1.3 Aptitude Tests

2. Resources 2.1 Human

2.2 Financial
2.3 Technology
2.3.1 Hardware
2.3.2 Software

3. Trainings and 3.1 Participation in training programs

career 3.1.1 Technical
opportunities 3.1.2 Supervisory
3.1.3 Managerial
3.1.4 Continuing Education
3.2 Serving as Resource Persons in conferences and
workshops

4. Recognitions 4.1 Recommendations

4.2 Citations
4.3 Certificate of Appreciations
4.4 Commendations
4.5 Awards
4.6 Tangible and Intangible Rewards

5. Licenses and/or 5.1 National Certificates

certifications 5.2 Certificate of Competency
5.3 Support Level Licenses
5.4 Professional Licenses

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 11

EVIDENCE GUIDE

1. Critical aspects of Assessment requires evidence that the candidate:

Competency 1.1 Attained job targets within key result areas (KRAs)
1.2 Maintained intra - and interpersonal relationship
in the course of managing oneself based on
performance evaluation
1.3 Completed trainings and career opportunities
which are based on the requirements of the
industries
1.4 Acquired and maintained licenses and/or
certifications according to the requirement of the
qualification

2. Underpinning 2.1 Work values and ethics (Code of Conduct, Code of

Knowledge Ethics, etc.)
2.2 Company policies
2.3 Company operations, procedures and standards
2.4 Fundamental rights at work including gender
sensitivity
2.5 Personal hygiene practices

3. Underpinning 3.1 Appropriate practice of personal hygiene

Skills 3.2 Intra and Interpersonal skills
3.3 Communication skills

4. Resource The following resources MUST be provided:

Implications 4.1 Workplace or assessment location
4.2 Case studies/scenarios

5. Methods of Competency may be assessed through:

Assessment 5.1 Portfolio Assessment
5.2 Interview
5.3 Simulation/Role-plays
5.4 Observation
5.5 Third Party Reports
5.6 Exams and Tests

6. Context of 6.1 Competency may be assessed in the work place or

Assessment in a simulated work place setting

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 12

UNIT OF COMPETENCY PRACTICE OCCUPATIONAL HEALTH AND
: SAFETY PROCEDURES

UNIT CODE 500311108

:
UNIT DESCRIPTOR This unit covers the outcomes required to comply
: with regulatory and organizational requirements for
occupational health and safety.

PERFORMANCE CRITERIA
ELEMENT Italicized terms are elaborated in the
Range of Variables
1. Identify hazards and 1.1 Safety regulations and workplace safety and hazard
risks control practices and procedures are clarified and
explained based on organization procedures
1.2 Hazards/risks in the workplace and their
corresponding indicators are identified to minimize or
eliminate risk to co-workers, workplace and
environment in accordance with organization
procedures
1.3 Contingency measures during workplace accidents,
fire and other emergencies are recognized and
established in accordance with organization
procedures

2. Evaluate hazards 2.1 Terms of maximum tolerable limits which when

and risks exceeded will result in harm or damage are identified
based on threshold limit values (TLV)
2.2 Effects of the hazards are determined
2.3 OHS issues and/or concerns and identified safety
hazards are reported to designated personnel in
accordance with workplace requirements and relevant
workplace OHS legislation
3. Control hazards and 3.1 Occupational Health and Safety (OHS) procedures for
risks controlling hazards/risks in workplace are
consistently followed
3.2 Procedures for dealing with workplace accidents, fire
and emergencies are followed in accordance with
organization OHS policies
3.3 Personal protective equipment (PPE) is correctly
used in accordance with organization OHS procedures
and practices
3.4 Appropriate assistance is provided in the event of a
workplace emergency in accordance with established
organization protocol

4. Maintain OHS 4.1 Emergency-related drills and trainings are

awareness participated in as per established organization
guidelines and procedures
4.2 OHS personal records are completed and updated in
accordance with workplace requirements

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 13

RANGE OF VARIABLES

VARIABLE RANGE
1. Safety regulations May include but are not limited to:
1.1 Clean Air Act
1.2 Building code
1.3 National Electrical and Fire Safety Codes
1.4 Waste management statutes and rules
1.5 Philippine Occupational Safety and Health Standards
1.6 DOLE regulations on safety legal requirements
1.7 ECC regulations
2. Hazards/Risks May include but are not limited to:
2.1 Physical hazards – impact, illumination, pressure,
noise,
vibration, temperature, radiation
2.2 Biological hazards- bacteria, viruses, plants,
parasites,
mites, molds, fungi, insects
2.3 Chemical hazards – dusts, fibers, mists, fumes,
smoke,
gasses, vapors
2.4 Ergonomics
2.4.1 Psychological factors – over exertion/
excessive force, awkward/static positions,
fatigue, direct pressure, varying metabolic
cycles
2.4.2 Physiological factors – monotony, personal
relationship, work out cycle
3. Contingency May include but are not limited to:
measures 3.1 Evacuation
3.2 Isolation
3.3 Decontamination
3.4 Calling emergency personnel
4. PPE May include but are not limited to:
4.1 Mask
4.2 Gloves
4.3 Goggles
4.4 Hair Net/cap/bonnet
4.5 Face mask/shield
4.6 Ear muffs
4.7 Apron/Gown/coverall/jump suit
4.8 Anti-static suits
5. Emergency- 5.1 Fire drill
related drills and 5.2 Earthquake drill
training 5.3 Basic life support/CPR
5.4 First aid
5.5 Spillage control
5.6 Decontamination of chemical and toxic
5.7 Disaster preparedness/management

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 14

 6. OHS personal 6.1 Medical/Health records
records 6.2 Incident reports
6.3 Accident reports
6.4 OHS-related training completed

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 15

EVIDENCE GUIDE

1. Critical aspects Assessment requires evidence that the candidate:

of Competency 1.1 Explained clearly established workplace safety
and hazard control practices and procedures
1.2 Identified hazards/risks in the workplace and its
corresponding indicators in accordance with
company procedures
1.3 Recognized contingency measures during
workplace accidents, fire and other emergencies
1.4 Identified terms of maximum tolerable limits
based on threshold limit value- TLV.
1.5 Followed Occupational Health and Safety (OHS)
procedures for controlling hazards/risks in
workplace
1.6 Used Personal Protective Equipment (PPE) in
accordance with company OHS procedures and
practices
1.7 Completed and updated OHS personal records in
accordance with workplace requirements
2. Underpinning 2.1 OHS procedures and practices and regulations
Knowledge and 2.2 PPE types and uses
Attitude 2.3 Personal hygiene practices
2.4 Hazards/risks identification and control
2.5 Threshold Limit Value -TLV
2.6 OHS indicators
2.7 Organization safety and health protocol
2.8 Safety consciousness
2.9 Health consciousness
3. Underpinning 3.1 Practice of personal hygiene
Skills 3.2 Hazards/risks identification and control skills
3.3 Interpersonal skills
3.4 Communication skills
4. Resource The following resources must be provided:
Implications 4.1 Workplace or assessment location
4.2 OHS personal records
4.3 PPE
4.4 Health records
5. Methods of Competency may be assessed through:
Assessment 5.1 Portfolio Assessment
5.2 Interview
5.3 Case Study/Situation
6. Context for 6.1 Competency may be assessed in the work place or
Assessment in a simulated work place setting

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 16

 COMMON COMPETENCIES

UNIT OF COMPETENCY: PERFORM WORKPLACE AND SAFETY

PRACTICES

UNIT CODE : TRS311204

UNIT DESCRIPTOR : This unit of competency deals with the

knowledge, skills and attitudes in following
health, safety and security practices. It
includes dealing with emergency situations and
maintaining safe personal presentation
standards.

PERFORMANCE CRITERIA
ELEMENT Italicized items are elaborated on the
Range of Variables

1. Follow workplace 1.1 Correct health, safety and security

procedures for health, procedures are followed in line with
safety and security legislation, regulations and enterprise
practices procedures
1.2 Breaches of health, safety and security
procedures are identified and reported in line
with enterprise procedure
1.3 Suspicious behavior or unusual occurrence
are reported in line with enterprise procedure

2. Deal with emergency 2.1 Emergency and potential emergency

situations situations are recognized and appropriate
action are taken within individual’s scope of
responsibility
2.2 Emergency procedures are followed in line
with enterprise procedures
2.3 Assistance is sought from colleagues to
resolve or respond to emergency situations
2.4 Details of emergency situations are reported
in line with enterprise procedures

3. Maintain safe personal 3.1 Safe personal standards are identified and
presentation standards followed in line with enterprise requirements

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 17

RANGE OF VARIABLES

VARIABLE RANGE

1. Health, safety and May include but are not limited to :

security procedures 1.1 use of personal protective clothing and
equipment
1.2 safe posture including sitting, standing,
bending
1.3 manual handling including lifting,
transferring
1.4 safe work techniques including knives and
equipment, handling hot surfaces,
computers and electronic equipment
1.5 safe handling of chemicals, poisons and
dangerous materials
1.6 ergonomically sound furniture and work
stations
1.7 emergency fire and accident
1.8 hazard identification and control
1.9 security of documents, cash, equipment,
people
1.10 key control systems
2. Breaches of procedure May include but are not limited to :
2.1 loss of keys
2.2 strange or suspicious persons
2.3 broken or malfunctioning equipment
2.4 loss of property, goods or materials
2.5 damaged property or fittings
2.6 lack of suitable signage when required
2.7 lack of training on health and safety issues
2.8 unsafe work practices
3. Emergency May include but is not limited to :
3.1 personal injuries
3.2 fire
3.3 electrocution
3.4 natural calamity i.e. earthquake/flood
3.5 criminal acts i.e. robbery

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 18

EVIDENCE GUIDE
Assessment requires evidence that the candidate :
1. Critical aspects
1.1 Complied with industry practices and procedures
of Competency
1.2 Used interactive communication with others
1.3 Complied with workplace safety, security and
hygiene practices
1.4 Identified faults & problems and the necessary
corrective action
1.5 Promoted public relation among others
1.6 Complied with quality standards
1.7 Responded to emergency situations in line with
enterprise guidelines
1.8 Complied with proper dress code
2. Underpinning 2.1 Communication
Knowledge and 2.1.1 Interactive communication with others
Attitude 2.1.2 Interpersonal skills
2.1.3 Good working attitude
2.1.4 Ability to work quietly; with cooperation;
patience, carefulness, cleanliness and
aesthetic values
2.1.5 Ability to focus on task at hand
2.2 Systems, Processes and Operations
2.2.1 Workplace health, safety and security
procedures
2.2.2 Emergency procedures
2.2.3 Personal presentation

2.3 Safety Practices

2.3.1 Proper disposal of garbage
2.3.2 Practice safety measures
2. 3.3 5S Implementation
3. Underpinning 3.1 Ability to make decision
Skills 3.2 Time management
3.4 Ability to offer alternative steps
3.5 Care in handling and operating equipment
4. Resource 4.1 Procedures Manual on safety, security, health and
Implications emergency
4.2 Availability of tools, equipment, supplies and
materials
5. Methods of 5.1 Written examination
Assessment 5.2 Practical demonstration
5.3 Interview
6. Context for 6.1 Assessment may be done in the workplace or in a
Assessment simulated workplace setting (assessment centers)
6.2 Assessment activities are carried out through
TESDA's accredited assessment center

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 19

UNIT OF COMPETENCY: PROVIDE EFFECTIVE CUSTOMER
SERVICE

UNIT CODE : TRS311205

UNIT DESCRIPTOR : This unit of competency deals with the

knowledge, skills and attitudes in providing
effective customer service. It includes greeting
customer, identifying customer needs,
delivering service to customer, handling
queries through telephone, fax machine,
internet and email and handling complaints,
evaluation and recommendation.

PERFORMANCE CRITERIA
ELEMENT Italicized items are elaborated in the
Range of Variables
1.1 Guests are greeted in line with enterprise
1. Greet customer procedure
1.2 Verbal and non-verbal communications are
appropriate to the given situation
1.3 Non verbal communication of customer is
observed responding to customer
1.4 Sensitivity to cultural and social differences
is demonstrated
2.1 Appropriate interpersonal skills are used to
2. Identify customer needs ensure that customer needs are accurately
identified
2.2 Customer needs are assessed for urgency so
that priority for service delivery can be
identified
2.3 Customers are provided with information
2.4 Personal limitation in addressing customer
needs is identified and where appropriate,
assistance is sought from supervisor
3.1 Customer needs are promptly attended to in
3. Deliver service to line with enterprise procedure
customer 3.2 Appropriate rapport is maintained with
customer to enable high quality service delivery
3.3 Opportunity to enhance the quality of service
and products are taken wherever possible
4.1 Use telephone, computer, fax machine, internet
4. Handle queries through efficiently to determine customer requirements
telephone, fax machine, 4.2 Queries/ information are recorded in line with
internet and email enterprise procedure
4.3 Queries are acted upon promptly and correctly
in line with enterprise procedure
5.1 Guests are greeted with a smile and eye-to-eye
5. Handle complaints, contact
evaluation and 5.2 Responsibility for resolving the complaint is
recommendations taken within limit of responsibility
5.3 Nature and details of complaint are established
and agreed with the customer
5..4 Appropriate action is taken to resolve the
complaint to the customers satisfaction
wherever possible
TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 20
TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 21
 RANGE OF VARIABLES

VARIABLE RANGE

1. Non-verbal 1.1 body language

communication 1.2 dress and accessories
1.3 gestures and mannerisms
1.4 voice tonality and volume
1.5 use of space
1.6 culturally specific communication customs
and practices
2. Cultural and social Includes but are not limited to :
differences 2.1 modes of greeting, farewelling and
conversation
2.2 body language/ use of body gestures
2.3 formality of language
3. Interpersonal skills 3.1 interactive communication
3.2 public relation
3.3 good working attitude
3.4 sincerity
3.5 pleasant disposition
3.6 effective communication skills
4. Customer needs Customer with specific needs may include :
4.1 those with a disability
4.2 those with special cultural or language
needs
4.3 unaccompanied children
4.4 parents with young children
4.5 pregnant women
4.6 single women
Protocol and enterprise procedures may
5. Enterprise
include :
procedure
5.1 modes of greeting and farewell
5.2 addressing the person by name
5.3 time-lapse before a response
5.4 style manual requirements
5.5 standard letters and proforma

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 22

EVIDENCE GUIDE
1. Critical aspects Assessment requires evidence that the candidate :
of Competency 1.1 Complied with industry practices and procedures
1.2 Used interactive communication with others
1.3 Complied with occupational, health and safety practices
1.4 Promoted public relation among others
1.5 Complied with service manual standards
1.6 Demonstrated familiarity with company facilities, products
and services
1.7 Applied company rules and standards
1.8 Applied telephone ethics
1.9 Applied correct procedure in using telephone, fax machine,
internet
1.10 Handled customer complaints
2. Underpinning 2.1 Communication
Knowledge and 2.1.1 Interactive communication with others
Attitude 2.1.2 Interpersonal skills/ social graces with sincerity
2.2 Safety Practices
2.2.1 Safe work practices
2.2.2 Personal hygiene
2.3 Attitude
2.3.1 Attentive, patient and cordial
2.3.2 Eye-to-eye contact
2.3.3 Maintain teamwork and cooperation
2.4 Theory
2.4.1 Selling/upselling techniques
2.4.2 Interview techniques
2.4.3 Conflict resolution
2.4.4 Communication process
2.4.5 Communication barriers
3. Underpinning 3.1 Effective communication skills
Skills 3.2 Non-verbal communication - body language
3.3 Good time management
3.4 Ability to work calmly and unobtrusively effectively
3.5 Ability to handle telephone inquiries and
conversations
3.6 Correct procedure in handling telephone inquiries
3.7 Proper way of handling complaints
4.1 Availability of telephone, fax machine, internet, etc.
4. Resource 4.2 Availability of data on projects and services; tariff and
Implications rates, promotional activities in place etc.
4.3 Availability of office supplies
5. Methods of 5.1 Written examination
Assessment 5.2 Practical demonstration
6. Context for 6.1 Assessment may be done in the workplace or in a
Assessment simulated workplace setting (assessment centers)
6.2 Assessment activities are carried out through TESDA's
accredited assessment center

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 23

UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENE
PROCEDURES

UNIT CODE : TRS311202

UNIT DESCRIPTOR : This unit of competency deals with the

knowledge, skills and attitudes in observing
workplace hygiene procedures. It includes
following hygiene procedures and identifying
and preventing hygiene risks.

PERFORMANCE CRITERIA
ELEMENT Italicized items are elaborated in the
Range of Variables

1. Follow hygiene 1.1 Workplace hygiene procedures are

procedures implemented in line with enterprise and legal
requirements
1.2 Handling and storage of items are undertaken
in line with enterprise and legal requirements
2. Identify and prevent 2.1 Potential hygiene risks are identified in line
hygiene risks with enterprise procedures
2.2 Action to minimize and remove risks are
taken within scope of individual responsibility
of enterprise/legal requirements
2.3 Hygiene risks beyond the control of individual
staff members are reported to the appropriate
person for follow up

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 24

 RANGE OF VARIABLES

VARIABLE RANGE
Hygiene procedures may include :
1. Hygiene procedures
1.1 safe and hygienic handling of food and
beverage
1.2 regular hand washing
1.3 correct food storage
1.4 appropriate and clean clothing
1.5 avoidance of cross-contamination
1.6 safe handling disposal of linen and
laundry
1.7 appropriate handling and disposal of
garbage
1.8 cleaning and sanitizing procedures
1.9 personal hygiene

2. Hygiene risk 2.1 bacterial and other contamination arising

from poor handling of food
2.2 inappropriate storage of foods
2.3 storage at incorrect temperatures
2.4 foods left uncovered
2.5 poor personal hygiene practices
2.6 poor work practices
2.6.1 cleaning
2.6.2 housekeeping
2.6.3 food handling
2.6.4 vermin
2.6.5 airborne dust
2.7 cross-contamination through cleaning
inappropriate cleaning practices
2.8 inappropriate handling of potentially
infectious linen
2.9 contaminated wastes such as blood and
body secretions
2.10 disposal of garbage and contaminated or
potentially contaminated wastes

3. Minimizing or 3.1 auditing staff skills and providing training

removing risk 3.2 ensuring policies and procedures are
followed strictly
3.3 audits or incidents with follow up actions

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 25

EVIDENCE GUIDE
Assessment required evidence that the candidate :
1. Critical aspects
1.1 Followed hygiene procedures
of Competency
1.2 Identified and responded to hygiene risk
1.3 Practiced personal grooming and hygiene
2. Underpinning 2.1 Typical hygiene and control procedures in the
Knowledge hospitality and tourism industries
2.2 Overview of legislation and regulation in relation to
food handling, personal and general hygiene
2.3 Knowledge on factors which contribute to workplace
hygiene problems
2.4 General hazards in handling of food, linen and
laundry and garbage, including major causes of
contamination and cross-infection
2.5 Sources of and reasons for food poisoning
3. Underpinning 3.1 Ability to follow correct procedures and instructions
Skills 3.2 Ability to handle operating tools/ equipment
3.3 Application to hygiene principles
4. Resource 4.1 Hygiene procedures, actual or simulated workplace,
Implications products used in hotel/restaurant /tourism
workplace

5. Methods of 5.1 Written examination

Assessment 5.2 Practical demonstration

6. Context for 6.1 Assessment may be done in the workplace or in a

Assessment simulated workplace setting (assessment centers)
6.2 Assessment activities are carried out through
TESDA's accredited assessment center

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 26

 UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY
KNOWLEDGE

UNIT CODE : TRS311201

UNIT DESCRIPTOR : This unit of competency deals with the

knowledge, skills and attitude required to
access, increase and update industry
knowledge. It includes seek information on
the industry and update industry knowledge

PERFORMANCE CRITERIA
ELEMENT Italicized items are elaborated in the
Range of Variables

1. Seek information on 1.1 Sources of information on the industry

the industry are correctly identified and accessed
1.2 Information to assist effective work
performance is obtained in line with job
requirements
1.3 Specific information on sector of work is
accessed and updated
1.4 Industry information is correctly applied to
day-to-day work activities
2. Update industry 2.1 Informal and/or formal research is used to
knowledge update general knowledge of the industry
2.2 Updated knowledge is shared with
customers and colleagues as appropriate
and incorporated into day-to-day working
activities

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 27

 RANGE OF VARIABLES

VARIABLE RANGE
May include but are not limited to :
1. Information sources
1.1 media
1.2 reference books
1.3 libraries
1.4 unions
1.5 industry associations
1.6 industry journals
1.7 internet
1.8 personal observation and experience
2.1 different sectors of the industry
2. Information to assist
and the services available in each
effective work
sector
performance
2.2 relationship between tourism and
hospitality
2.3 relationship between the industry
and other industries
2.4 industry working conditions
2.5 legislation that affects the
industry
2.5.1 liquor
2.5.2 health and safety
2.5.3 hygiene
2.5.4 gaming
2.5.5 workers compensation
2.5.6 consumer protection
2.5.7 duty of care
2.5.8 building regulations
2.6 trade unions
environmental issues and
requirements
2.7 industrial relations issues and
major organizations
2.8 career opportunities within the
industry
2.9 work ethic required to work in the
industry and industry
expectations of staff
2.10 quality assurance

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 28

EVIDENCE GUIDE

Assessment requires evidence that the candidate:

1. Critical aspects
1.1 Knew key sources of information on the industry
of Competency
1.2 Updated industry knowledge
1.3 Accessed and used industry information

2. Underpinning 2.1 Time management

Skills 2.2 Ready skills needed to access industry
information
2.3 Basic competency skills needed to access the
internet

3. Underpinning 3.1 Overview of quality assurance in the industry

Knowledge and 3.2 Role of individual staff members
3.1 Industry information sources

4. Resource 4.1 Sources of information on the industry

Implications 4.2 Industry knowledge

5. Methods of 5.1 Interview/questions

Assessment 5.2 Practical demonstration
5.3 Portfolio of industry information related to
trainee’s work

6. Context for 6.1 Assessment may be done in the workplace or in a

simulated workplace setting (assessment centers)
Assessment
6.2 Assessment activities are carried out through
TESDA's accredited assessment center

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 29

UNIT OF COMPETENCY: PERFORM COMPUTER OPERATIONS

UNIT CODE : TRS311203

UNIT DESCRIPTOR : This unit covers the knowledge, skills and

attitudes and values needed to perform
computer operations which includes inputting,
accessing, producing and transferring data using
the appropriate hardware and software

PERFORMANCE CRITERIA
ELEMENT Italicized terms are elaborated in the
Range of Variables
1. Plan and prepare 1.1 Requirements of task are determined
for task to be 1.2 Appropriate hardware and software is selected
undertaken according to task assigned and required outcome
1.3 Task is planned to ensure OH & S guidelines
and procedures are followed
2. Input data into 2.1 Data are entered into the computer using
computer appropriate program/application in accordance
with company procedures
2.2 Accuracy of information is checked and
information is saved in accordance with standard
operating procedures
2.3 Inputted data are stored in storage media
according to requirements
2.4 Work is performed within ergonomic guidelines
3. Access 3.1 Correct program/application is selected based on
information using job requirements
computer 3.2 Program/application containing the information
required is accessed according to company
procedures
3.3 Desktop icons are correctly selected, opened
and closed for navigation purposes
3.4 Keyboard techniques are carried out in line with
OH & S requirements for safe use of keyboards
4. Produce/output 4.1 Entered data are processed using appropriate
data using software commands
computer system 4.2 Data are printed out as required using computer
hardware/peripheral devices in accordance with
standard operating procedures
4.3 Files and data are transferred between
compatible systems using computer software,
hardware/ peripheral devices in accordance with
standard operating procedures

5. Maintain 5.1 Systems for cleaning, minor maintenance and

computer replacement of consumables are implemented
equipment and 5.2 Procedures for ensuring security of data,
systems including regular back-ups and virus checks are
implemented in accordance with standard
operating procedures
5.3 Basic file maintenance procedures are
implemented in line with the standard operating
TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 30
 procedures

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 31

RANGE OF VARIABLES

VARIABLE RANGE
1. Hardware and 1.1 Personal computers
peripheral devices 1.2 Networked systems
1.3 Communication equipment
1.4 Printers
1.5 Scanners
1.6 Keyboard
1.7 Mouse
2. Software Software includes the following but not limited
to:
2.1 Word processing packages
2.2 Data base packages
2.3 Internet
2.4 Spreadsheets
3. OH & S guidelines 3.1 OHS guidelines
3.2 Enterprise procedures
4. Storage media Storage media include the following but not
limited to:
4.1 diskettes
4.2 CDs
4.3 zip disks
4.4 hard disk drives, local and remote
5. Ergonomic guidelines 5.1 Types of equipment used
5.2 Appropriate furniture
5.3 Seating posture
5.4 Lifting posture
5.5 Visual display unit screen brightness
6. Desktop icons Icons include the following but not limited to:
6.1 directories/folders
6.2 files
6.3 network devices
6.4 recycle bin
7. Maintenance 7.1 Creating more space in the hard disk
7.2 Reviewing programs
7.3 Deleting unwanted files
7.4 Backing up files
7.5 Checking hard drive for errors
7.6 Using up to date anti-virus programs
7.7 Cleaning dust from internal and external
surfaces

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 32

EVIDENCE GUIDE
1. Critical aspect Assessment must show that the candidate:
of competency
1.1 Selected and used hardware components correctly
and according to the task requirement
1.2 Identified and explain the functions of both
hardware and software used, their general features
and capabilities
1.3 Produced accurate and complete data in accordance
with the requirements
1.4 Used appropriate devices and procedures to transfer
files/data accurately
1.5 Maintained computer system

2. Underpinning 2.1 Basic ergonomics of keyboard and computer use

Knowledge 2.2 Main types of computers and basic features of
different operating systems
2.3 Main parts of a computer
2.4 Storage devices and basic categories of memory
2.5 Relevant types of software
2.6 General security
2.7 Viruses
2.8 OH & S principles and responsibilities
2.9 Calculating computer capacity
3. Underpinning 3.1 Reading skills required to interpret work instruction
Skills 3.2 Communication skills

4. Methods of The assessor may select two of the following assessment

Assessment methods to objectively assess the candidate:
4.1 Observation
4.2 Questioning
4.3 Practical demonstration

5. Resource 5.1 Computer hardware with peripherals

implication 5.2 Appropriate software

6. Context for 6.1 Assessment may be conducted in the workplace or in

Assessment a simulated environment

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 33

 CORE COMPETENCIES

UNIT OF PREPARE AND PRODUCE BAKERY PRODUCTS

COMPETENCY:

UNIT CODE TRS741379

:

UNIT DESCRIPTOR This unit deals with the knowledge and skills required by
: bakers and pastry cooks (patissiers) to prepare and
produce a range of high-quality bakery products in
commercial food production environments and
hospitality establishments.

PERFORMANCE CRITERIA
ELEMENT Italicized terms are elaborated in the Range of Variables
1. Prepare bakery 1.1Required ingredients are selected, measured
products and weighed according to recipe or production
requirements and established standards and
procedures
1.2 A variety of bakery products are prepared
according to standard mixing
procedures/formulation/ recipes and desired
product characteristics
1.3 Appropriate equipment are used according to
required bakery products and standard
operating procedures
1.4 Bakery products are baked according to
techniques and appropriate conditions; and
enterprise requirement and standards
1.5 Required oven temperature are selected to bake
goods in accordance with the desired
characteristics, standards recipe specifications
and enterprise practices

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 34

2. Decorate and present 2.1 A variety of fillings and coating/icing,
bakery products glazes and decorations for bakery
products are prepared according to
standard recipes, enterprise standards
and/or customer preferences
2.2 Bakery products are filled and
decorated, where required and appropriate,
in accordance with standard recipes and/or
enterprise standards and customer
preferences
2.3 Bakery items are finished according to
desired
product characteristics
2.4 Baked products are presented according
to established standards and procedures
3. Store bakery products 3.1 Bakery products are stored according to
established standards and procedures
3.2 Packaging are selected appropriate for the
preservation of product freshness and eating
characteristics

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 35

RANGE OF VARIABLES

This unit applies to the production of bakery products in various hospitality

enterprises such as patisseries, restaurants, hotels, bakery, bakeshop operations and
coffee shops. The following explanations identify how this unit may be applied in
different workplaces and circumstances. Breads to be produced and decorated may be
of various cultural origins and derived from classical or contemporary recipes.

VARIABLE RANGE
1. Ingredients May include but are not limited to:
1.1 Flours
1.2 Sugars
1.3 Eggs
1.4 Milk
1.5 Cream
1.6 Gelatin
1.7 Fruits
1.8 Nuts
1.9 Flavorings and essences
1.10 Chocolate
1.11 Leavening agents (Yeasts, baking powder,
etc)
2. Bakery products May include but are not limited to:
2.1 Yeast- Product types
2.1.1 Lean-Yeast Dough
- Crisp-crusted breads
- Soft-crusted breads
- Rye breads/whole wheat/multi-grain/
health breads
- Sour dough
- Unleavened breads
2.1.2 Soft Dough
- Loaf and buns
2.1.3 Rich-Yeast Dough
- Sweet dough
- Rolled-in dough/Laminated dough
2.2 Quick Bread
- Muffins
- Shortcakes
2.3 Doughnuts, fritters, pancakes and
waffles
2.4 Cookies
3. Product May include but are not limited to:
characteristics 3.1 Color
3.2 Consistency and texture
3.3 Moisture content
3.4 Mouth feel and eating properties
3.5 Appearance

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 36

4. Equipment May include but are not limited to:
4.1 Commercial mixers and attachments
4.2 Cutting implements
4.3 Scales
4.4 Measures
4.5 Bowls
4,6 Ovens
4,7 Moulds, shapes and cutters
4.8 Baking sheets and containers
4.9 Various shapes and sizes of pans
5. Techniques and May include but are not limited to:
conditions 5.1 Bread Baking
5.1.1 Beating
5.1.2 Whisking
5.1.3 Folding
5.1.4 Rolling
5.1.5 Laminating
5.1.6 Creaming
5.1.7 Kneading
5.1.8 Incorporating fat
5.1.9 Make-up
5.1.10 Proofing
5.2 Scaling, Panning and Baking
5.3 Appropriate Oven Temperature
5.4 Altitude Adjustments
5.5 Fillings
6. Enterprise May include but are not limited to:
requirements and 6.1 Scale to correct weight
standards 6.2 Color
6.3 Consistency
6.4 Texture
6.5 Moisture
6.6 Mouth feel
6.7 Appearance
6.8 Sale ability
7. Fillings and May include but are not limited to:
coating/icing, 7.1 Jellies and glazes
glazes and 7.2 Flowers and leaves
decorations 7.3 Herbs
7.4 Flavored and colored sugar
7.5 Fresh and preserved/crystallized fruits
7.6 Seeds and nuts
7.7 Icings, sprinkled icing sugar or chocolate
powder
7.8 Butter creams, Ganache, Fondants
7.9 Savory fillings
8. Bakery product May include but are not limited to:
finishing 8.1 Coating
8.2 Glazing
8.3 Icing

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 37

9. Storage May include but are not limited to:
conditions 9.1 Consideration of temperature, light and air
exposure
9.2 Use of appropriate containers
9.3 Labeling
9.4 Display cabinets including temperature-
controlled cabinets to cool or warm
9.5 Refrigeration, chilling and freezing
9.6 Length of time in freezer /cool storage

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 38

EVIDENCE GUIDE
1. Critical Assessment requires evidence that the candidate:
aspects 1.1Demonstrated ability to produce a range of specialist
of bakery products, both sweet and savory according to
Competency establishment standards and procedures
1.2Demonstrated ability to produce a quantity of bakery
products according to establishment standards and
procedures
1.3Demonstrated ability to store and package bakery products
according to establishment’s standards and procedures
1.4Demonstrated application of hygiene and safety principles
according to established standards and procedures
2. Underpinning 2.1Varieties and characteristics of bakery products
Knowledge 2.2Historical and cultural, aspects of bakery products
2.3Underlying principles in making bakery products
2.4Knowledge commodity on including quality indicators of
ingredients for bakery products, properties of ingredients
used, interaction and changes during processing to
produce required characteristics
2.5Properties and requirements of yeast and control of yeast
action
2.6Culinary and technical terms related to bakery products
commonly used in the industry
2.7Expected taste, texture and crumb structure appropriate
for particular bakery products.
2.8Ratio of ingredients required to produce a balanced
formula
2.9The influence of correct portion control, yields, weights and
sizes on the profitability of an establishment
3. Underpinning 3.1Processes of fermentation and dough development
Skills 3.2Principles and practices of hygiene, particularly on
handling dough, commodities and products
3.3Safe work practices, particularly on using cutting
implements, appliances, heated surfaces, ovens and
mixing/kneading equipment and manual handling
3.4Function and routine maintenance of equipment used
3.5Portion control yield
3.6Storage conditions for bakery products and optimizing
shelf-life
3.7Defining and applying corrective steps to ensure quality
control
4. Resource The following resources MUST be provided:
Implications 4.1Commercial kitchen environment using industry-current
equipment for making a variety of specialized bakery
products.
4.2 Use of real ingredients
4.3Preparation, decoration and presentation of a range of
specialist bakery products within typical workplace
condition

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 39

5. Methods of Competency may be assessed through:
Assessment 5.1Observation of practical demonstration by the candidate on
preparing, cooking and baking, filling, finishing, decorating
and presenting specialized bakery products
5.2Questions to determine the underpinning knowledge of the
candidate related to tasks to be performed
5.3Review of portfolios of evidence
5.4Third party/workplace reports of on-the-job performance of
the candidate
6. Context for 6.1Assessment may be done in the workplace or in a
Assessment simulated workplace setting (assessment centers)

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 40

UNIT OF PREPARE AND PRODUCE PASTRY PRODUCTS
COMPETENCY:

UNIT CODE TRS741380

:

UNIT DESCRIPTOR This unit deals with knowledge and skills required
: by bakers and pastry cooks (patissiers) to prepare
and produce a range of high-quality pastry products
in commercial food production environments and
hospitality establishments.

PERFORMANCE CRITERIA
ELEMENT Italicized terms are elaborated in the Range of Variables
1. Prepare pastry 1.1 Required ingredients are selected, measured
products and weighed according to recipe or production
requirements and established standards and
procedures
1.2 A variety of pastry products are prepared
according to standard mixing
procedures/formulation/ recipes and desired
product characteristics
1.3 Appropriate equipment are used according to
required pastry products and standard operating
procedures
1.4 Pastry products are baked according to
techniques and appropriate conditions; and
enterprise requirement and standards
1.5 Required oven temperature are selected to bake
goods in accordance with the desired
characteristics, standards recipe specifications
and enterprise practices

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 41

2. Decorate and present 2.1 A variety of fillings and coating/icing,
pastry products glazes and decorations for pastry
products are prepared according to
standard recipes, enterprise standards
and/or customer preferences
2.2 Pastry products are filled and decorated,
where required and appropriate, in
accordance with standard recipes and/or
enterprise standards and customer
preferences
2.5 Pastry products are finished according to
desired product characteristics
2.6 Baked pastry products are presented
according to established standards and
procedures
3. Store pastry products 3.1 Pastry products are stored according to
established standards and procedures
3.2 Packaging are selected appropriate for
the
preservation of product freshness and
eating
characteristics

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 42

RANGE OF VARIABLES

This unit applies to the production of pastry products in various hospitality

enterprises such as patisseries, restaurants, hotels, bakery, bakeshop operations and
coffee shops. The following explanations identify how this unit may be applied in
different workplaces and circumstances. Pastries and cakes to be produced and
decorated may be of various cultural origins and derived from classical or contemporary
recipes.

VARIABLE RANGE
1. Ingredients May include but are not limited to:
1.1 Flours
1.2 Sugars
1.3 Eggs
1.4 Milk
1.5 Cream
1.6 Gelatin
1.7 Fruits
1.8 Nuts
1.9 Flavorings and essences
1.10 Chocolate
2. Pastry May include but are not limited to:
products 2.1 Pastry Basics
2.1.1 Pate Brisee and short pastries
2.1.2 Puff Pastry
2.1.3 Choux Pastry
2.1.4 Strudel and Phyllo
2.1.5 Baked Meringues
2.2 Tarts and Special Pastries
2.2.1 Tarts
2.2.2 Pies
2.3 Specialty (unique to locality)
3. Product May includes but are not limited to:
characteristic 3.1 Color
s 3.2 Consistency and texture
3.3 Moisture content
3.4 Mouth feel and eating properties
3.5 Appearance
4. Equipment May include but are not limited to:
4.1 Commercial mixers and attachments
4.2 Cutting implements
4.3 Scales
4.4 Measures
4.5 Bowls
4,6 Ovens
4,7 Moulds, shapes and cutters
4.8 Baking sheets and containers
4.9 Various shapes and sizes of pans
5. Techniques May include but are not limited to:
and 5.1 Cake Mixing
conditions 5.1.1 Beating
5.1.2 Whisking
5.1.3 Folding
TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 43
 5.1.4 Rolling
5.1.5 Creaming
5.1.6 Incorporating fat
5.2 Different Methods of Mixing
5.2.1 Sponge
5.2.2 Genoise
5.2.3 Swiss Rolls
5.2.4 Joconde
5.2.5 Chiffon Cakes
5.3 Scaling, Panning and Baking
5.4 Appropriate Oven Temperature
5.5 Altitude Adjustments
5.6 Fillings
5.6.1 Creams (e.g. fresh, butter, wine, etc.)
5.6.2 Chocolates
5.6.3 Jams
5.6.4 Custards, Ganaches
5.6.5 Savory fillings
5.6.6 Ready-made and pre-mixed
6. Enterprise May include but are not limited to:
requirements 6.1 Scale to correct weight
and 6.2 Color
standards 6.3 Consistency
6.4 Texture
6.5 Moisture
6.6 Mouth feel
6.7 Appearance
6.8 Sale ability
7. Fillings and May include but are not limited to:
coating/icing, 7.1 Jellies and glazes
glazes and 7.2 Biscuits
decorations 7.3 Flowers and leaves
7.4 Herbs
7.5 Flavored and colored sugar
7.6 Fresh and preserved/crystallized fruits
7.7 Seeds and nuts
7.8 Icings, sprinkled icing sugar or chocolate
powder
7.9 Butter creams, Ganache, Fondants
7.10 Tuile
8. Pastry May include but are not limited to:
product 8.1 Coating
finishing 8.2 Glazing
8.3 Icing
9. Storage May include but are not limited to:
conditions 9.1 Consideration of temperature, light and air
exposure
9.2 Use of appropriate containers
9.3 Labeling
9.4 Display cabinets including temperature-
controlled cabinets to cools or warm
9.5 Refrigeration, chilling and freezing
9.6 Length of time in freezer /cool storage

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 44

EVIDENCE GUIDE
1. Critical aspects Assessment requires evidence that the candidate:
of Competency 1.1Demonstrated ability to produce a range of specialist
pastry products, both sweet and savory according to
establishment standards and procedures
1.2Demonstrated ability to produce a quantity of pastry
products according to establishment standards and
procedures
1.3Demonstrated ability to store and package pastry and
pastry products according to establishment’s standards
and procedures
1.4Demonstrated application of hygiene and safety principles
according to established standards and procedures
2. Underpinning 2.1Varieties and characteristics of pastry products
Knowledge 2.2Historical and cultural, aspects of pastry products
2.3Underlying principles in making pastry products
2.4Knowledge commodity on including quality indicators of
ingredients for pastry products, properties of ingredients
used, interaction and changes during processing to
produce required characteristics
2.5Properties and requirements of yeast and control of yeast
action
2.6Culinary and technical terms related to pastry products
commonly used in the industry
2.7Expected taste, texture and crumb structure appropriate
for particular bakery products.
2.8Ratio of ingredients required to produce a balanced
formula
2.9The influence of correct portion control, yields, weights
and sizes on the profitability of an establishment
3. Underpinning 3.1 Processes of fermentation and dough development
Skills 3.2 Principles and practices of hygiene, particularly on
handling dough, commodities and products
3.3 Safe work practices, particularly on using cutting
implements, appliances, heated surfaces, ovens and
mixing/kneading equipment and manual handling
3.4 Function and routine maintenance of equipment used
3.5 Portion control yield
3.6Storage conditions for bakery products and optimizing
shelf-life
3.7Defining and applying corrective steps to ensure quality
control
4. Resource The following resources MUST be provided:
Implications 4.1Commercial kitchen environment using industry-current
equipment for making a variety of specialized pastry
products.
4.2 Use of real ingredients
4.3 Preparation, decoration and presentation of a range of
specialist pastry products within typical workplace
condition

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 45

5. Methods of Competency may be assessed through:
Assessment 5.1Observation of practical demonstration by the candidate
on preparing, cooking and baking, filling, finishing,
decorating and presenting specialized pastry products
5.2Questions to determine the underpinning knowledge of
the candidate related to tasks to be performed
5.3Review of portfolios of evidence
5.4Third party/workplace reports of on-the-job performance
of the candidate
6. Context for 6.1Assessment may be done in the workplace or in a
Assessment simulated workplace setting (assessment centers)

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 46

UNIT OF PREPARE AND PRESENT GATEAUX, TORTES
COMPETENCY: AND CAKES

UNIT CODE TRS741342

:
UNIT DESCRIPTOR This unit covers the knowledge and skills required
: by bakers and pastry cooks (patissiers) to produce,
fill, decorate and present a range of specialized
sponges and cakes, where finish, decoration and
presentation of a high order is required.

PERFORMANCE CRITERIA
ELEMENT Italicized terms are elaborated in the Range of Variables
1. Prepare 1.1 Ingredients are selected, measured and weighed
sponge and according to recipe requirements, enterprise practices and
cakes customer practices
1.2 Required oven temperature is selected to bake goods in
accordance with desired characteristics, standard recipe
specifications and enterprise practices
1.3 Sponges and cakes are prepared according to recipe
specifications, techniques and conditions and desired
product characteristics
1.4 Appropriate equipment are used according to required
pastry and bakery products and standard operating
procedures
1.5 Sponges and cakes are cooled according to established
standards and procedures

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 47

2. Prepare 2.1Fillings are prepared and selected in accordance with
and use required consistency and appropriate flavors
fillings 2.2Slice or layer sponges and cakes are filled and assembled
according to standard recipe specifications, enterprise
practice and customer preferences
2.3Coatings and sidings are selected according to the product
characteristics and required recipe specifications
3. Decorate 3.1Sponges and cakes are decorated suited to the product and
cakes occasion and in accordance with standard recipes and
enterprise practices
3.2Suitable icings and decorations are used according to
standard recipes and/or enterprise standards and customer
preferences
4. Present 4.1Cakes are presented on accordance with customer’s
cakes expectations and established standards and procedures
4.2Equipment are selected and used in accordance with service
requirements
4.3Product freshness, appearances and eating qualities are
maintained in accordance with the established standards
and procedures
4.4Cakes are marked or cut portion-controlled to minimize
wastage and in accordance with enterprise specifications
and customer preferences
5. Store cakes 5.1Cakes are stored in accordance with establishment’s
standards and procedures
5.2Storage methods are identified in accordance with product
specifications and established standards and procedures

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 48

RANGE OF VARIABLES

This unit applies to hospitality enterprises where specialized cakes are prepared and
served, such as patisseries, pastry and cake shops, restaurants, hotels.

VARIABLE RANGE
1. Specialist May include but are not limited to:
cakes and 1.1 Cakes and sponges used as bases such as:
sponges  Genoise sponge
 Swiss roll
 Sponge fingers
 Pound cakes, etc.
1.2 Those that are for weddings, birthdays and
special occasions
1.3 Those that are for specific cultural feasts and
celebrations, both religious and secular
2. Techniques May include but are not limited to:
and 2.1 Weighing/measuring and sifting dry ingredients
conditions for 2.2 Adding fats and liquids to dry ingredients
producing 2.3 Stirring and aerating to achieve required
specialized consistency and texture
cakes 2.4 Whisking, folding, piping and spreading
2.5 Selecting and preparing appropriate baking
sheets, cake and sponge tins and moulds
2.6 Using required amount of batter according to the
desired characteristics of finished products
2.7 Preparing and using appropriate pre-bake
finishes and decorations
2.8 Selecting baking conditions and temperatures
2.9 Portioning evenly, accurately and neatly
2.10 Decorating
3. Product May include but are not limited to:
characteristics 3.1 Color
3.2 Consistency and texture
3.3 Moisture content
3.4 Mouth feel and eating properties
3.5 Appearance
4. Equipment May include but are not limited to:
4.1 Commercial mixers and attachments
4.2 Whisks
4.3 Beaters
4.4 Spatulas, wooden spoons
4.5 Cutting implements for nuts and fruits
4.6 Graters
4.7 Scales, measures
4.8 Bowl cutters
4.9 Piping bags and attachments
4.10 Ovens
4.11 Cake and sponge tins and moulds

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 49

5. Fillings May include but are not limited to:
5.1 Fruit, fresh and crystallized
5.2 Fruit purees
5.3 Jams
5.4 Nuts
5.5 Creams
5.6 Mousse
5.7 Custard
6. Decorations May include:
6.1 Glazes and jellies
6.2 Icing
6.3 Chocolates
6.4 Sprinkled icing sugar
6.5 Fresh and preserved/crystallized
fruits
6.6 Fruit purees
6.7 Nuts, whole or crushed
6.8 Colored/flavored sugar
6.9 Marzipan coatings
6.10 Fondants, butter cream, boiled icings
7. Storage May include but are not limited to:
conditions and 7.1 Consideration of temperature, light and air
methods exposure
appropriate for 7.2 Use of airtight containers
cakes 7.3 Display cabinets including temperature-
controlled cabinets
7.4 Refrigeration, chilling and freezing
8. Storage May include but are not limited to:
conditions 8.1 Consideration of temperature, light and air
exposure
8.2 Use of appropriate containers
8.3 Display cabinets including temperature-controlled
cabinets to cools or warm
8.4 Refrigeration, chilling and freezing

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 50

EVIDENCE GUIDE
1. Critical aspects Assessment requires evidence that the candidate:
of Competency 1.1 Demonstrated ability to produce a
range of specialized cakes in accordance with
established standards and procedures
1.2 Demonstrated ability to produce
specialized in accordance with workplace conditions
and establishment’s standards and procedures
1.3 Applied hygiene and safety principles
in accordance with established standards and
procedures
2. Underpinning 2.1Varieties and characteristics of specialized cakes, both
Knowledge classical and contemporary
2.2Historical and cultural aspects of specialized cakes
2.3Underlying principles in making specialized cakes
2.4Commodity knowledge, including quality indicators of
specialist cake ingredients
2.5Culinary terms related to specialized cakes
commonly used in the industry
2.6Hygiene and safe handling and storage requirements
related to specialized cake ingredients, commodities
and products
2.7Storage conditions for specialized cakes and
optimizing shelf life
3. Underpinning 3.1 Principles and practices of hygiene particularly in
Skills relation to preparing cake batter and decorating
finished cake products
3.2 Safe work practices, particularly in relation to using
cutting implements, appliances, heated surfaces,
ovens and mixing equipment.
3.3 Portion control and yield
4. Resource 4.1 Commercial kitchen environment
Implications using industry-current equipment for making
specialized cake
4.2 Use of real ingredients
4.3 Preparation, decoration and
presentation of a range of specialized cakes within
typical workplace conditions.
5. Methods of 5.1 Observation of practical demonstration by the
Assessment candidate on preparing, decorating and presenting
specialist cakes, including fillings
5.2 Questions about hygiene procedures, commodities,
production techniques and storage requirements
5.3 Review of portfolios of evidence and third party
workplace reports of on-the-job performance of the
candidate
6. Context for 6.1Assessment may be done in the workplace or in a
Assessment simulated workplace setting (assessment centers)

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 51

UNIT OF PREPARE AND DISPLAY PETITS FOURS
COMPETENCY:

UNIT CODE TRS741344

:

UNIT DESCRIPTOR This unit applies to the knowledge and skills

: required by bakers and pastry cooks (patissiers) in
commercial food production environments and
hospitality establishments. It covers the production,
display and service of a wide range of petits fours
including petits fours glaces, marzipan-based petits
fours and caramelized fruits and nuts served as
petits fours, to a level of high and consistent quality.

PERFORMANCE CRITERIA
ELEMENT Italicized terms are elaborated in the Range of Variables
1. Prepare iced 1.1Sponges and bases are prepared, cut and assembled
petits fours according to standard recipes and enterprise
requirements and practices
1.2 Fillings are prepared with the required flavors and
consistency
1.3Fondant icing are brought in accordance with the
required temperature and established standards and
procedures
1.4Decorations are designed and used in accordance with
establishment standards and procedures

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 52

2. Prepare fresh 2.1A selection of small choux paste shapes are baked and
petits fours decorated in accordance with established standards and
procedures
2.2Baked sweet paste are prepared and blended in
accordance with establishment standards and
procedures
2.3Fillings are prepared and used the required flavors and
correct consistency
2.4Garnishes, glazes and finished are used in accordance
with established standards and procedures
3. Prepare 3.1Quality marzipan is flavored and shaped to produce
marzipan petits mini-sized fruits in accordance with enterprise and
fours client requirements
3.2Marzipan fruits are coated to preserve desired eating
characteristics and softened with egg whites, piped into
shapes and sealed/browned with applied heat,
according to enterprise practice

4. Prepare 4.1Fresh fruits/fruit segments are selected and coated with

caramelized pale amber-colored caramel or glazed or any coating
petits fours specified by the enterprise
4.2Sandwich dried fruits or nuts are filled with flavored
marzipan and coated with pale amber-colored caramel
according to specifications and enterprise standards
5. Display petits 5.1Appropriate receptacles are selected and prepared for
fours petits fours
5.2Petits fours are displayed creatively to enhance
customer appeal
6. Store petits 6.1Petits fours are stored in proper temperatures and
fours conditions to maintain maximum eating qualities,
appearance and freshness
6.2Petits fours are packaged in accordance with
established standards and procedures

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 53

RANGE OF VARIABLES

VARIABLE RANGE
1. Fillings May include:
1.1 Custards
1.2 Creams
1.3 Ganache
2. Toppings and May includes:
decorations 2.1 Fresh fruits
2.2 Glazes
2.3 Fondant icing
2.4 Chocolate

3. Receptacles May include:

3.1 Chocolate
3.2 Tulip paste
3.3 Sugar lace
3.4 Croquant
3.5 Glass
3.6 Crystal
3.7 Ceramic
3.8 Metallic platters and trays

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 54

EVIDENCE GUIDE

1. Critical aspects Assessment requires evidence that the candidate:

of 1.1Demonstrated ability to prepare and present a diverse
Competency range of petits fours in accordance with established
standards and procedures
1.2Demonstrated ability package and store a range of
petits four in accordance with established standards
and procedures
1.3Applied food hygiene and safety principles in
accordance with the preparation and presentation
process
1.4Demonstration knowledge on the characteristics of
petits four and suitable decorations/garnishes in
accordance with established standards and procedures
2. Underpinning 2.1Varieties and characteristics of classical and
Knowledge contemporary petits four including taste, texture,
structure, shape and size appropriate for petits fours,
according to industry and enterprise standards
2.2Historical and cultural aspects of petits fours
2.3Underlying principles in making petits fours
2.4Commodity knowledge, including quality indicators of
petits fours ingredients
2.5Culinary terms related to petits fours that are
commonly used in the industry
2.6Storage conditions for petits fours and optimizing shelf
life
2.7Properties of the ingredients used and their interaction
and changes during production
3. Underpinning 3.1Principles and practices of hygiene particularly in
Skills relation to preparing and decorating finished petits
fours its ingredients and commodities
3.2Safe work practices, particularly in relation to using
cutting implements, appliances, heated surfaces, ovens
and mixing equipment.
3.3Portion control and yield
3.4Working methods used in production and display of
petits fours
3.5Defining and applying corrective steps to ensure quality
control
3.6Creative, artistic skills in decoration and presentation
4. Resource 4.1Commercial kitchen environment using industry-
Implications current equipment for making petits fours
4.2Use of real ingredients
4.3Preparation, decoration and presentation of a range of
petits fours within typical workplace conditions.

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 55

5. Methods of 5.1Observation of practical demonstration of the candidate
Assessment while preparing decorating and presenting petits fours
5.2Questions about hygiene procedures, commodities,
presentation and decoration techniques and storage
requirements to ensure optimum quality and foods
safety
5.3Review of portfolios of evidence and third party
workplace reports of on-the-job performance of the
candidate
6. Context for 6.1Assessment may be done in the workplace or in a
Assessment simulated workplace setting (assessment centers)

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 56

UNIT OF PRESENT DESSERTS
COMPETENCY:

UNIT CODE TRS741343

:

UNIT DESCRIPTOR This unit covers the knowledge and skills in

: presenting the various and specialized techniques
of desserts presentation required by bakers and
pastry cooks (patissiers) in commercial food
production environments and hospitality establishments.

PERFORMANCE CRITERIA
ELEMENT Italicized terms are elaborated in the
Range of Variables
1. Present and serve plated 1.1 Desserts are portioned and presented
desserts according to product items, occasion and
enterprise standards and procedures
1.2 Desserts are plated and decorated in
accordance with enterprise standards and
procedures
2. Plan, prepare and 2.1 Dessert buffet services are planned and
present dessert buffet utilized according to available facilities,
selection or plating equipment and customer/enterprise
requirements
2.2 Variety of desserts are prepared and
arranged in accordance with enterprise
standards and procedures
3. Store and package 3.1 Desserts are stored in accordance with
desserts the required temperature and customer’s
specifications.
3.2 Desserts are packaged in accordance with
established standards and procedures

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 57

RANGE OF VARIABLES

This unit applies to hospitality enterprises where a variety range of desserts are
prepared and served, such as patisseries, pastry and cake shops, restaurants, hotels.

VARIABLE RANGE
1. Desserts May include but are not limited to:
1.1 Puddings, pies, tarts, flans, fritters
1.2 Custards, creams
1.3 Fruits, fresh and processed
1.4 Charlotte, bavarois, mousse, soufflé,
sabayon
1.5 Meringues, crepes, sweet omelettes
1.6 Sorbet, ice cream, bombe, parfait
1.7 Muffins, shortcakes
1.8 Doughnuts, fritters, pancakes and
waffles
1.9 Cakes and sponges such as swiss roll,
pound cakes, etc.
1.10 Marzipan
2. Product characteristics May include but are not limited to:
2.1 Color
2.2 Consistency and texture
2.3 Moisture content
2.4 Mouth feel and eating properties
2.5 Appearance
3. Equipment May include but are not limited to:
3.1 Commercial mixers and attachments
3.2 Whisks
3.3 Beaters
3.4 Spatulas
3.5 Wooden spoons
3.6 Cutting implements for nuts and fruits
3.7 Graters
3.8 Scales,
3.9 Measures
3.10 Bowl cutters
3.11 Piping bags and attachments
3.12 Ovens
3.13 Cake and sponge tins and moulds
4. Storage conditions May include but are not limited to:
and methods 4.1 Consideration of temperature, light and
air pressure
4.2 Use of appropriate containers
4.3 Labeling
4.4 Display cabinets, including temperature-
controlled cabinets
4.5 Refrigeration, chilling and freezing
4.6 Length of time in freezer/cool storage

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 58

EVIDENCE GUIDE
1. Critical aspects Assessment requires evidence that the candidate:
of 1.1Demonstrated ability to prepare and present a variety of
Competency desserts in accordance with established standards and
procedures
1.2Demonstrated ability to store and package a variety of
desserts in accordance with establishment standards and
procedures
1.3Applied food hygiene and safety principles in accordance
with the preparation/presentation process
1.4Demonstration knowledge on the characteristics of
desserts and decorations/garnishes and the conditions
required for optimum quality and presentation.
2. Underpinning 2.1Varieties and characteristics of specialized cakes, both
Knowledge classical and contemporary
2.2Historical and cultural aspects of specialized cakes
2.3Underlying principles in making specialized cakes
2.4Commodity knowledge, including quality indicators of
specialized cake ingredients
2.5Culinary terms related to specialized cakes that are
commonly used in the industry
2.6Storage conditions for specialized cakes and optimizing
shelf life
3. Underpinning 3.1Principles and practices of hygiene particularly in relation
Skills to preparing cake batter and decorating finished cake
products
3.2Safe work practices, particularly in relation to using
cutting implements, appliances, heated surfaces, ovens
and mixing equipment.
3.3Hygiene and safe handling and storage requirements
related to specialized cake ingredients, commodities and
products
3.4Portion control and yield
4. Resource 4.1Commercial kitchen environment using industry-current
Implications equipment for making various desserts.
4.2Use of real desserts decoration/garnish ingredients
4.3Preparation, decoration and presentation of a variety of
desserts within typical workplace conditions.
5. Methods of 5.1Observation of practical demonstration by the candidate
Assessment on decorating and presenting specialized cakes including
plating and garnishing
5.2Questions about hygiene procedures, commodities,
presentation and decoration techniques and storage
requirements to ensure optimum quality and food safety
5.3Review of portfolios of evidence and third party workplace
reports of on-the-job performance of the candidate
6. Context for 6.1 Assessment may be done in the workplace or in a
Assessment simulated workplace setting (assessment centers)

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 59

SECTION 3 TRAINING STANDARDS

These guidelines are set to provide Technical and Vocational

Education and Training (TVET) providers with information and other
important requirements to consider when designing training programs for
certain occupations.
They include information on curriculum design; training delivery;
trainee entry requirements; tools and equipment; training facilities; and
trainer’s qualification, among others.

3.1 CURRICULUM DESIGN

Course Title: BREAD AND PASTRY PRODUCTION NC Level: NC II

Nominal Training Duration: 18 Hours (Basic)

18 Hours (Common)
105 Hours (Core)

Course Description:

This course is designed to enhance the knowledge, skills and

attitude in bread and pastry production to prepare and present desserts;
prepare and display petits four in accordance with industry standards. It
covers the basic, common and core competencies.

To obtain this, all units prescribed for this qualification must be

achieved:

BASIC COMPETENCIES

Assessment
Unit of Competency Learning Outcomes Methodology
Approach
1. Participate in 1.1 Obtain and convey Group Demonstratio
workplace workplace discussion n
communication information
1.2 Complete relevant Interaction Observation
work related
documents Interviews/
1.3 Participate in questionin
workplace meeting g
and discussion

2. Work in a team 2.1 Describe and Discussion Demonstratio

environment identify team role n
and responsibility Interaction
in a team Observation
2.2 Describe work as
a team member Interviews/
questionin
g

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 60

 Assessment
Unit of Competency Learning Outcomes Methodology
Approach
3. Practice career 3.1 Integrate personal Discussion Demonstratio
professionalism objectives with n
organizational Interaction
goals Observation
3.2 Set and meet
work priorities Interviews/
3.3 Maintain questionin
professional g
growth and
development

4. Practice 4.1 Evaluate hazard Discussion Observation

occupational and risks
health and safety 4.2 Control hazards Plant tour Interview
and risks
4.3 Maintain Symposium
occupational
health and safety
awareness

COMMON COMPETENCIES

Unit of Assessment
Learning Outcomes Methodology
Competency Approach
1. Develop and 1.1 Identify and Lecture Interviews/
update access key Group Questioning
industry sources of Discussion Individual/
knowledge information on the Individual/ Group Project
industry Group or Report
1.2 Access, apply and Assignment
share industry
information
1.3 Update
continuously
relevant industry
knowledge

2. Observe 2.1 Practice personal Lecture Demonstration

workplace grooming and Demonstration Written
hygiene hygiene Role-play Examination
procedures 2.2 Practice safe and Interviews/
hygienic handling, Questioning
storage and
disposal of food,
beverage and
materials

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 61

 Unit of Assessment
Learning Outcomes Methodology
Competency Approach
3. Perform 3.1Identify and explain Lecture Interviews/
computer the functions, general Group Questioning
operations features and Discussion Demonstration
capabilities of both Tutorial or Observation
hardware and software self-pace
3.2Prepare and use
appropriate hardware
and software according
to task requirement
3.3Use appropriate
devices and procedures
to transfer files/data
3.4Produce accurate and
complete data
according to the
requirements
3.5Maintain computer
system
4. Perform 4.1 Practice workplace Lecture Demonstration
workplace safety, security and Demonstratio Interviews/
and safety hygiene systems, n Questioning
practices processes and Role-play Written
operations Simulation Examination
4.2 Respond appropriately
to faults, problems
and emergency
situations in line with
enterprise guidelines
4.3 Maintain safe personal
presentation
standards
5. Provide 5.1 Apply effective verbal Lecture Demonstration
effective and non-verbal Demonstratio Interviews/
customer communication skills n Questioning
service to respond to Role-play Observation
customer needs Simulation

5.2 Provide prompt and

quality service to
customer
5.3 Handle queries
promptly and correctly
in line with enterprise
procedures
5.4 Handle customer
complaints, evaluation
and recommendations

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 62

 CORE COMPETENCIES

Unit of Assessment
Learning Outcomes Methodology
Competency Approach
1. Prepare and 1.1 Prepare bakery
Lecture/ Oral
produce bakery products questioning
1.2 Decorate and
Actual
products Demonstratio and written
present bakery examination
products n/ On- the-
job Observation
1.3 Store bakery
products training ,Vide Demonstratio
o Presentation n

2. Prepare and 2.1 Prepare pastry

Lecture/ Oral
produce pastry products questioning
2.2 Decorate and
Actual
products Demonstratio and written
present pastry examination
products n/ On- the-
job Observation
2.3 Store pastry
training ,Vide Demonstratio
products
o Presentation n

3. Prepare and 3.1 Prepare sponge and

Lecture/ Oral
present gateaux, cakes questioning
3.2Prepare and use
Actual
tortes and cakes Demonstratio and written
fillings examination
3.3Decorate cakes n/ On- the-
job Observation
3.4Present cakes
training ,Vide Demonstratio
3.5Store cakes
o Presentation n

4. Prepare and 4.1 Prepare iced petits

Lecture/ Oral
display petits fours questioning
4.2 Prepare fresh
Actual
fours Demonstratio and written
petits fours examination
4.3 Prepare marzipan n/ On- the-
job Observation
petits fours
training ,Vide Demonstratio
4.4 Prepare
caramelized petits o Presentation n
fours
4.5 Display petits
fours
4.6 Store petits fours

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 63

5. Present desserts 5.1 Prepare and serve
Lecture/ Oral
plated desserts questioning
5.2 Plan, prepare and
Actual
Demonstratio and written
present dessert examination
buffet selection or n/ On- the-
job Observation
plating
training ,Vide Demonstratio
5.3 Store and package
desserts o Presentation n

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 64

 3.2 TRAINING DELIVERY

The delivery of training should adhere to the design of

the curriculum. Delivery shall be guided by the 10 basic
principles of competency-based TVET:

 The training is based on curriculum developed from

the
competency standards;
 Learning is modular in its structure;
 Training delivery is learner-centered and should
accommodate individualized and self-paced
learning
strategies;
 Training is based on work that must be performed;
 Training materials are directly related to the
competency
standards and the curriculum modules;
 Assessment is based in the collection of evidence of
the
performance of work to the industry required
standard;
 Training is based both on and off-the-job
components;
 Training program allows for recognition of prior
learning
(RPL) or current competencies;
 Training allows for multiple entry and exit; and
 Training programs are registered with the UTPRAS.

The competency-based TVET system recognizes

various types of delivery modes, both on and off-the-job as
long as the learning is driven by the competency standards
specified by the industry. The following training modalities
may be adopted when designing training programs:

 of training delivery is preferred and recommended.

The dualized mode Thus programs would contain
both in-school and in-industry training or fieldwork
components. Details can be referred to the Dual
Training System (DTS) Implementing Rules and
Regulations.

 Modular/self-paced is a competency-based training

modality wherein the trainee is allowed to progress
at his own pace. The trainer facilitates the training
delivery.

 Peer teaching/mentoring is a training modality

wherein fast learners are given the opportunity to
assist the slow learners.

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 65

  Supervised Industry Training or On-the-Job
Training is an approach in training designed to
enhance the knowledge and skills of the trainee
through actual experience in the workplace to
acquire specific competencies prescribed in the
training regulations.

 Distance learning is a formal education process in

which majority of the instruction occurs when the
students and instructor are not in the same place.
Distance learning may employ correspondence
study, or audio, video or computer technologies.

 Project-based instruction is an authentic

instructional model or strategy in which students
plan, implement and evaluate projects that have
real world applications.

3.3 TRAINEE ENTRY REQUIREMENTS

Trainees or students who wants to entry into these

qualifications should possess the following requirements:

 can communicate in basic English either oral and

written;
 at least high school graduate;
 physically and mentally fit;
 with good moral character; and
 can perform basic mathematical computation
 With pleasing personality

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 66

3.4 LIST OF TOOLS, EQUIPMENT AND MATERIALS

Recommended list of tools, equipment and materials for the

training of 25 trainees for BREAD AND PASTRY PRODUCTION NC
II.

TOOLS EQUIPMENT MATERIALS

QTY QTY QTY

12 Measuring cup, solid 6 Commercial Mixers Cake flour

with complete
attachments

12 Measuring cup, 1 Mechanical Dough Bread Flour

liquid (250 & 500 ml) roller

25 Measuring spoon 1 Decker oven All-purpose

3 Cake turn table 1 Cake Air Compressor Sugar

20 Decorating tips 1 Dough cutter Yeast

6 Rolling pins Butter

6 Pie pan sizes 6, 8, 10 Margarine

6 Sheet pans Butter (French bread)

6 Pie cutter Cooking oil

6 Rubber scrapper Lard

6 Palette knife All-purpose cream

6 Cake stand with tier Whipping cream

6 Cake pillars Confectioner sugar

6 Sauce pan, s/s Knox gelatin

6 Ladles s/s Flaked almonds

6 Knives s/s with Chocolate chips

plastic handle

6 Chopping board, Chocolate, shredded

color coded

6 Scale 2, 10 kgs Cherries with stem

6 Grater Cherries

6 Wooden spoons Food colors

6 Beaters Tropical fruits

12 Mixing bowl ( 6 pcs 4 Gas range Whole wheat, rye,

sets per set) multi grain

6 Wire whisk 1 Upright freezer Cream cheese

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 67

 TOOLS EQUIPMENT MATERIALS

QT QT QT
Y Y Y

6 Muffin pan, small 1 Refrigerator Paper cups

6 Muffin pan, Tulip paste

medium

6 Muffin pan, big Sugar lace

6 Loaf pan, small Pineapple juice

6 Loaf pan, Contreau

medium

6 Loaf pan, big

4 Rectangular pan TRAINING MATERIALS:

1x8x8

6 Round pan 6,8, Wilton decorating

10, 12, 14, 16 magazine, video

6 Pie pan Good Housekeeping

Baking Book

6 Flour sifter

6 Strainer

3 Double boiler
Piping bags
Coupler

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 68

 3.5 TRAINING FACILITIES

BREAD AND PASTRY PRODUCTION NC II

The Bread and Pastry Production workshop must be of

concrete structure. Based on the class size of 25
students/trainees, the space requirements for the
teaching/learning and circulation areas are as follows:

Space Requirement Size in Meters Area in Sq. Total Area in Sq.

Meters Meters
Lecture/Demo Area 8x5m 40 sq. m. 40 sq. m.
Student/trainee
1x1m 1 sq. m. 25 sq. m.
working space
Laboratory 8 x 5 sq. m. 40 sq. m. 40 sq. m.
Learning Resource
3 x 5 sq. m. 15 sq. m. 15 sq. m.
Center
Facilities/
Equipment/ 36 sq. m.
Circulation Area
Total Workshop Area : 156 sq. m.

3.6 TRAINER’S QUALIFICATIONS FOR TOURISM SECTOR

BREAD AND PASTRY PRODUCTION NC II

 Must have completed a Trainers Training Methodology

Course (TM
II) or its equivalent
 Must have at least 2 years industry experience
 Must be a holder of a Bread and Pastry Production NC level
II or equivalent
 Must be of good moral character
 With pleasing personality
 Must have attended relevant Bread and Pastry Production
trainings and seminars (for patisserie trainers) or equivalent
 Proficient in bakery/pastry productions (for Bread and
Pastry Production trainers)

3.7 INSTITUTIONAL ASSESSMENT

Institutional assessment is undertaken by trainees to

determine their achievement of units of competency. A
certificate of achievement is issued for each unit of competency.

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 69

SECTION 4 NATIONAL ASSESSMENT AND
CERTIFICATION ARRANGEMENTS

4.1 To attain the National Qualification of BREAD AND PASTRY

PRODUCTION NC II, the candidate must demonstrate competence in
all the units of competency listed in Section 1. Successful candidates
shall be awarded a National Certificate signed by the TESDA Director
General.

4.2 The qualification of Bread and Pastry Production NC II may be

attained through:

4.2.1 Demonstration of competence through project-type assessment

covering all required units of the qualification.

4.2.2 Accumulation of Certificates of Competency (COC) in all the

following groups or clusters of core units of the Qualification.

4.2.2.1 Bread Making

4.2.2.1.1 Prepare and produce bakery products
4.2.2.1.2 Present desserts
4.2.2.2 Pastry Making
4.2.2.2.1 Prepare and produce pastry products
4.2.2.2.2 Present desserts
4.2.2.3 Cake Making
4.2.2.3.1 Prepare and present gateaux, tortes and
cakes
4.2.2.3.2 Present desserts
4.2.2.4 Petits fours Making
4.2.2.4.1 Prepare and display petits fours
4.2.2.4.2 Present desserts

Successful candidates shall be awarded Certificates of

Competency (COC).

Upon accumulation and submission of all the above COCs

acquired for the relevant units of competency comprising this
qualification, an individual shall be issued the corresponding
National Certificate.

4.3 Assessment shall focus on the core units of competency. The basic
and common units shall be integrated or assessed concurrently with
the core units.

4.4 The following are qualified to apply for assessment and certification:

4.4.1 Graduates of formal, non-formal and informal including

enterprise- based training programs
4.4.2 Experienced workers (wage employed or self employed)

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 70

4.5 The guidelines on assessment and certification are discussed in
detail in the "Procedures Manual on Assessment and Certification"
and "Guidelines on the Implementation of the Philippine TVET
Qualification and Certification System (PTQCS)".

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 71

 COMPETENCY MAP - TOURISM Sector ANNEX A
(Hotel and Restaurant)
BREAD AND PASTRY PRODUCTION NC II
Prepare Develop menus Select, prepare
Organize Establish and Clean Select, prepare Prepare
hot and cold to meet special and serve Monitor
and prepare maintain quality and maintain and serve appetizers and
desserts dietary and specialized food catering revenue
food control kitchen premises specialist cuisines salads
cultural needs item and costs

Organize Prepare Prepare food

Receive and Prepare Plan Prepare
Prepare Package prepare bulk cooking cook and serve according to
store and cook catering for an and cook
sandwiches foodstuffs operations food for dietary and
kitchen supplies poultry and game event or function seafood
menus cultural needs

Apply Prepare Prepare Apply Apply

Operate Plan Implement
Select, prepare cook-freeze chocolate and vegetables, eggs cook chill catering control
CORE

fast food and prepare food food safety

and cook meat production chocolate and starch operation principles
outlet for buffets procedures
process confectionery products processes
COMPETENCIES

Manage facilities Prepare

Plan and control associated with Develop Plan, prepare Prepare Prepare and
pastry, cakes Select
menu based on commercial food safety and display Present food portion controlled produce bakery
and yeast-based catering
catering catering program buffet meat cuts products
products systems
contracts
Transport and store
Handle and Prepare
food in a safe
serve cheese stocks, sauces Prepare and Prepare and
and hygienic Prepare Prepare and Present
and soups present gateaux, display petits fours
manner produce pastry desserts
pates and tortes and cakes
products
terrines

Observe Perform
Develop and Perform
workplace computer Provide effective
update industry workplace
hygiene operations customer service
COMMON

knowledge safety practices

procedures
COMPETENCIES

Receive and Practice

Practice Participate Work Practice Lead
respond to Work Demonstrate in workplace occupational Lead
work values housekeeping in team career workplace
workplace with others communication health and small teams
procedures environment professionalism communication
communication (5S) safety procedures
BASIC

Use Apply
Develop and Solve problems Use Plan Collect,
Utilize Develop problem- Promote
COMPETENCIES

practice mathematical solving and organize analyze and

related to work relevant specialized teams and environmental
negotiation concepts and techniques in work organize
activities technologies communication individuals protection
skills techniques skills the workplace information

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 72

DEFINITION OF TERMS

Almond paste A mixture of finely ground almonds and sugar

Angel food cake A type of cake made of meringue and flour
Baba A type of yeast bread or cake that is soaked in syrup
Bagel A ring-shaped lean yeast bread or coffee cake
Bagged A cookie make up method on which the dough is
shaped and deposited with a pastry bag
Bar A cookie make up method in which the dough is
shaped into flattened cylinders, baked, and sliced
crosswise into individual cookies
Batter A semi-liquid mixture made of flour or other starch
used for the production of cakes and breads; also
used for coating products to be fried
Bavarian cream A light, cold dessert made of gelatin, whipped cream
and custard sauce or fruit
Boiled icing Italian meringue used as cake icing
Bavarois
Beaters
Bombe A type of frozen dessert made in a dome-shape
Bread flour Strong flour such as patent flour used for breads
Brioche Rich yeast dough containing large amounts of eggs
and butter; a product made from this dough
Brown sugar Regular granulated sucrose containing various
impurities that give distinctive flavor
Butter cream An icing made of butter and/or shortening blended
with confectioners’ sugar or sugar syrup, other
ingredients may also be added
Cake flour A fine, white flour made from soft wheat
Caramelization The browning of sugar caused by heat
Charlotte A cold dessert made of Bavarian cream or other
cream in a special mould, usually lined with lady
fingers or other sponge products; a hot dessert made
of cooled fruit and baked in a special mould lined
with strips of bread
Chemical A leavener such as baking soda, baking powder, or
leavener baking ammonia, which releases gases produced by
chemical reactions
Chiffon cake A light cake made following the chiffon method – cake
mixing method involving the folding
Cocoa The dry powder that remains after cocoa solids and
cocoa butter
Cocoa butter A white or yellowish fat found in natural chocolate
Common Eggwhites and sugar whipped to a foam’, also called
meringue French meringue
Compote Cooked fruit served in its cooking liquid, usually a
sugar syrup

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 73

Confectioners’ Sucrose ground in to fine powder and mixed with a
sugar little cornstarch to prevent caking
Creaming A mixing method that begins with the blending of fat
method and sugar; used for cakes, cookies and similar items
Crepes A very thin French pancake, often served rolled with
filling
Croissants A flaky, buttery yeast roll shaped like a crescent and
made from a rolled-in dough
Crystallize To form crystals, as in the case of dissolved sugar
Custard A liquid that is thickened or set by coagulation of egg
protein
Dark chocolate Sweetened chocolate consist of chocolate liquor and
sugar
Dredge To sprinkle thoroughly with sugar or another dry
powder
Drop batter A batter that is too thick to pour but will drop from a
spoon in lumps
Fondant A type of icing made pf boiled sugar syrup that is
agitated so that it would crystallize into a mass of
extremely small white crystals
Ganache A rich cream made of chocolate and heavy cream
Gateau French word for cake
Gelatin A water soluble protein extracted from animal tissue
and is used as a jelling agent
Genoise A sponge cake made by whipping whole eggs with
sugar and folding in flour and sometimes, melted
butter
Glace Glazed, coated with icing; frozen
Glaze A shiny coating such as syrup, applied to a food; to
make a food shiny or glossy by coating it with a glaze
or by browning it under a broiled or in a hot oven
Gluten An elastic substance formed from proteins present in
wheat flours which gives structure and strength to
baked goods
Granulated Sucrose in a fine crystalline form
sugar
Gum paste A type of sugar paste or pastillage made from
vegetable gum
Ice cream A churn-frozen mixture of milk, cream, sugar,
flavorings and sometimes eggs
Leavening The production or incorporation of gases in a baked
product to increase volume and to produce shape
and texture
Margarine An artificial butter product made from various
hydrogenated fats and flavorings
Marzipan A paste or confection, icing or filling made of
meringue and gelatin (or other stabilizers)
Meringues A thick, white foam made of whipped egg whites and
sugar
Milk chocolate Sweetened chocolate containing milk solids
Moulded A cookie make up method in which the dough is
TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 74
 shaped into cylinders, cut into equal portions, and
shaped as desired
Mousse A soft or creamy dessert made light adding whipped
cream, egg whites or both
Muffin method A mixing method in which the mixed dry ingredients
are combined with the mixed liquid ingredients
Parfait A type of sundae served in a tall, thin glass; a still
frozen dessert made of egg yolks syrup and heavy
cream
Pastry cream A thick custard sauce containing eggs and starch
Pastry flour A weak flour used for pastries and cookies
Peel A flat wooden shovel used to place and remove
hearth breads in an oven
Petit four A delicate cake or pastry small enough to be eaten in
one or two bites
Pour batter A batter that is liquid enough to pour
Puff pastry A very light, flaky pastry made from a rolled-in dough
and leavened by steam
Retarder- An automated, timer controlled combination of
proofer retarder/freezer and proofer used for holding and
proofing yeast product
Sabayon A foamy dessert or sauce made of egg yolks whipped
with wine or liqueur
Savarin A type of yeast bread or cake soaked in syrup
Sheet A cookie make up method in which the dough is
baked in sheets and cut into portions
Sherbet/sorbet A frozen dessert made of water, sugar, fruit juice and
sometimes milk or cream
Soufflé A baked dish containing whipped egg whites, which
make to dish rise during baking; a still frozen dessert
made in a soufflé dish so that it would resemble a
baked soufflé
Sponge A batter or dough of yeast, flour and water that is
allowed to ferment and is then mixed with more flour
and other ingredients to make a g=bread dough
Sponge cake A type of cake made by whipping eggs and sugar to a
foam, then folding in flour
Tart A flat, baked item consisting of a pastry and a sweet
or savory topping of filling; similar to a pie but
usually thinner
Tulipe A thin, crisp cookie moulded into a cup shape
Turntable A pedestal with a flat, rotating top used for holding
cakes while they are being decorated
Zabaglione An Italian dessert or sauce made of whipped egg yolk
and marsala wine
Zest The colored outer portion of the peel of a citrus fruit

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 75

 ACKNOWLEDGEMENTS

The Technical Education and Skills Development Authority

(TESDA) wishes to extend thanks and appreciation to the many
representatives of business, industry, academe and government agencies
who donated their time and expertise to the development and validation
of these Training Regulations.

TOURISM INDUSTRY BOARD FOUNDATION, INC. (TIBFI) -

EXECUTIVE COMITTEE

LARRY CRUZ PAUL LIM SO

Chairman Treasurer
Action Tour Holidays Corporation
Binondo, Manila

USEC. EVELYN PANTIG DR. IGNACIO S. PABLO

Vice-Chairman Executive Director
Undersecretary, Department of HTIP, Intramuros, Manila
Tourism
DANIEL EDRALIN SEC. AUGUSTO BOBOY SYJUCO
Secretary Trustee
Director General, TESDA

DR. CORAZON RODRIGUEZ

Trustee
Dean, UP Asian Institute of Tourism
Diliman, Quezon City

INDUSTRY WORKING GROUP (IWG) - EXECUTIVE COMMITTEE

ANABELLE O. MORENO MA. LOURDES CATRAL

Chair, IWG Chair, Planning Sub-Committee
President, Association of Human UP, College of Home Economics
Resource Diliman, Quezon City
Managers for Hotels and
Restaurants (AHRM)

ALAN DIMAYUGA YAEL T. FERNANDEZ

Former Chair, IWG and Planning Chair, Standards And Assessment
Sub- Sub-Committee
Committee Mandarin Oriental Manila
Executive Plaza Hotel Makati Ave., Makati City
Malate, Manila
LEA VILLANUEVA
Chair, Professional and Programs
Development
Visions and Breakthroughs, Inc.

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 76

INDUSTR+Y WORKING GROUP (IWG) - STANDARDS AND
ASSESSMENT SUB-COMMITTEE MEMBERS AND EXPERTS

BREAD AND PASTRY PRODUCTION

MA. CHRISTINA G. AQUINO CHEF EDWARD BUENSUCESO

Center for Culinary Arts - Manila Hyatt Regency Hotel
Katipunan, Quezon City Roxas Blvd., Pasay City
CHEF JAMES ANTOLIN CHEF ROMULO CANUTO
Center for Culinary Arts - Manila Hyatt Regency Hotel
Katipunan, Quezon City Roxas Blvd., Pasay City
CHEF IÑIGO CASTILLO CHEF BERNARD OLEDAN
Center for Culinary Arts - Manila Hyatt Regency Hotel
Katipunan, Quezon City Roxas Blvd., Pasay City

The Participants in the Validation of this Training Regulation

 Industry partners (HRRAC Members) from Region VII

- Lapu-Lapu City
- Cebu City

The TESDA Board Members and Secretariat

The Management and Staff of the Secretariat

 QSO

REVIEW PANEL (2009)

BIEN ENRIO AH MA. CHRISTINA G. AQUINO

Philippine Society of Baking (PSB)/ TIBFI-IWC Expert/Dean, College of
Filipino-Chinese Bakers’ Association, International Tourism and
Inc. (FCBAI) Hospitality Management
Tayuman, Manila Lyceum of the Philippines University
Intramuros, Manila
DANILO S. BASILIO ROBERTO FRANCISCO
Chef/Owner, Sucree´ Patisserie Cafe, TIBFI-IWC Expert/ Chef-Trainer,
Robinson's Manila/Trainer, Culinary Center for Advanced Training in
Institute of Aristocrat (CIA)/ Roxas Food and Beverage Services
Blvd., Manila (CATFABS)/ Hotel and Restaurant
Lyceum of the Philippines University, Chef Association of the Philippines
Intramuros Manila (HRCAP)
CHRISTOPHER C. ONG ALEJANDRO T. PAEZ
Philippine Society of Baking (PSB)/ Philippine Society of Baking (PSB)/
Filipino-Chinese Bakers’ Association, Philippine Foremost Milling
Inc. (FCBAI) Corporation
Tayuman, Manila Manila
WILBURT C. WONG
TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 77
Philippine Society of Baking (PSB)/
Filipino-Chinese Bakers’ Association,
Inc. (FCBAI)
Tayuman, Manila
TESDA QSO Staff

TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 78