session plan for bread and pastry production

COMPETENCY-BASED TRAINING (CBT) COMPETENCY-BASED TRAINING (CBT) 10 Principles of Competency-Based Training In CBT, the education and training system should begin and end with the customer needs. PASTRY PRODUCTION DANISH PASTRY 2. There are no difficult or challenging requirements in the program. If you’re looking to develop a more modern business plan, we recommend you try LivePlan. CBLM - BPP (Prepare and Produce PAstry Products) Bong Lacaden. 1 Full PDF related to this paper. Decorate cakes 4. Learning Material, Learning Module | PDF Description This manual includes information and activities to develop desirable values, skills and understanding through step-by-step procedures and helpful techniques and guidelines on how to prepare, present, display, and store bakery products. Identify the different baking tools and equipments and their uses; b. SESSION PLAN Sector: TOURISM SECTOR (HOTEL AND RESTAURANT) Qualification Title : BREAD AND PASTRY PRODUCTION Unit of Competency: PREPARE AND PRESENT GATEAUX, TORTES, AND CAKES Module Title: PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES Learning Outcomes: Upon completion of this module, the trainees must be able to: 1. Certificate III in FoodProcessing (Retail Baking - Bread, Combined and Cake & Pastry) 3. CBLMs on Trainers Methodology Level I Planning Training Sessions Date Developed: July 2010 Date Revised: March 2012 Document No. Check out these sample bakery business plans and get inspired to start building your own bakery today. Lesson Plan in K-12 Bread and Pastry Production. Department of Education Region VI … Bread and Pastry Summative test. READ PAPER. … Trim cake 7. 8375 Advanced Bread Products 7 8998 Advanced Baking and Pastries 7 Curriculum Implementation Dates 7 Grades 9 to 11 Baking and Pastry Arts General and Specific Learning Outcomes by Goal 9 Goal 1: Describe and apply appropriate sanitation, health, and safety practices as they apply to the baking and pastry arts. Download detailed lesson plan in tle bread and pastry grade 9 document On this page you can read or download detailed lesson plan in tle bread and pastry grade 9 in PDF format. SESSION PLAN Sector : Tourism Qualification Title : Bread and Pastry Production NC II Unit of Competency : Prepare and produce pastry products Module Title : Preparing and producing pastry products Learning Outcomes: LO1 Prepare iced petits four LO2 Prepare fresh petits fours LO3 Prepare marzipan petits fours LO4 Prepare caramelized petits fours LO5 Display petits fours LO6 Store petits fours … Sorry, preview is currently unavailable. TLE GRADE 9(COOKERY&BPP) SYLLABUS.pdf. You can download the paper by clicking the button above. Butter cream or Vienna cream 6. Kat PTS 7- BREAD AND PASTRY PRODUCTION NCII CORE SESSION PLAN Configure Compute Sample Data Gathering Instrument for Trainee.docx, 3) CBLM - BPP Prepare and Present Gateaux.docx, Polytechnic University of the Philippines, finaltvlhebreadandpastry1103-140906092715-phpapp02.pdf, University of Karachi, Karachi • FTHFTH HFHTH, Saint Mary's College of California • ACCOUNTING acctg 207, Polytechnic University of the Philippines • CSSD -. Ever wanted to open your own bakery but just don’t know where to start? Performance Standard The learners independently demonstrate core competencies in bread and pastry production as prescribed in the TESDA Training Regulation Title Topics Learning Competencies Assessment Week 1 x Orientation -Student Activity Program -Rules and … This preview shows page 1 - 3 out of 8 pages. Bread and Pastry Production: Manual View Download. Prepare sponges and cakes 2. Download PDF. Templates Sector : Tourism Qualification Title: Bread and Pastry Production Unit of Competency: Prepare Petal Paste 5. Technical-vocational programs follow a modular approach in classroom instruction which makes it easier for students to learn. LO 1. II. This Comprehensive Day-Long Seminar will take you to a whole new level of Knowledge and understanding about the Course Program of BREAD AND PASTRY PRODUCTION NC II An introductory Seminar in providing the Basics and the Essentials of Individuals wanting to enroll and pursue their dream careers in being a baker or a pastry chef Prepare fresh petit fours LO 3. 3 Achievement Chart - Blank. OBJECTIVES At the end of 60-minure period with 70% proficiency level the students will be able to: a. Demonstrate their function; c. Share the importance of identifying the different baking tools and equipments with their uses in bread and pastry production. Select, measure and weigh required ingredients according to recipe or production requirements and established standards and II. • Session plan is finalized according to required format. LEARNING MODULE in Bread and Pastry Production-UC2 Prepare and Produce Pastry Products 1. Jump to Page . Prepare iced petit fours LO 2. The content should be organised so that it gives the training session structure and to ensure information is covered in a way that helps trainees to learn. Oct 22, 2019 - Lesson Plan in K-12 Bread and Pastry Production - Free download as Powerpoint Presentation (.ppt / .pptx), PDF File (.pdf), Text File (.txt) or view presentation slides online. Course Hero is not sponsored or endorsed by any college or university. BREAD AND PASTRY PRODUCTION NC II PRODUCTION/BAKING NCTOURISM SECTOR II (HOTEL AND RESTAURANT) TECHNICAL EDUCATIO N 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. PERFORMANCE INDICATOR PERFORMANCE INDICATOR At least 85% of the teachers mastered the concepts, skills and values taught in the training-workshop. Pre-made icing sheets with printed designs 4. Maintain Training Facilities Forms. Download Full PDF Package. Decorating cake 3. Download now. 3 Achievement Chart - Blank. Baking and Pastry Time. Estimates and regularization for solutions of some ill-posed problems of elliptic and parabolic type, FEZANA Silver Jubilee - Eat, Live, Pray - A celebration of Zarathushti culture and cuisine. Culinary Arts Endorsement standards 505-3-.063 Learning Activity . SECTION 1 BREAD AND PASTRY PRODUCTION NC II … 4. by: Mendrez, Charmaigne P. I. Cake pans - comes in different sizes and shapes and may be round square rectangular or heart shaped. CBC Bread and Pastry Production NC II - 17 - UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM MODULE TITLE : PRACTICING CAREER PROFESSIONALISM MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes in promoting career growth and advancement, specifically; to integrate personal objectives with organizational goals set and meet work priorities and … SESSION PLAN. To browse Academia.edu and the wider internet faster and more securely, please take a few seconds to upgrade your browser. PERFORMANCE INDICATOR Upgraded teachers’ competency in preparation for K-12 Curriculum especially in Technical Vocational Education 7, s. 2019 … 1.Tube center pan – deeper than a round pan and with a hollow center, it is removable which is used to bake chiffon type cakes 2. Baking wares – are made of glass or metal containers for batter and dough with various sizes and shapes. SESSION PLAN Sector: TOURISM Qualification Title: BREAD AND PASTRY PRODUCTION Unit of Competency: PREPARE AND PRODUCE BAKERY PRODUCTS Module Title: PREPARING AND PRODUCING BAKERY PRODUCTS Learning Outcomes: Upon Completion of these module, the students/trainees should be able to: LO1: Prepare bakery products LO2: Decorate and present bakery products LO3: Store … Cooperate with the group activity; and 3. You are on page 1 of 2. LESSON PLAN IN BREAD AND PASTRY PRODUCTION (NCII) I. Cbc Bread and Pastry Production Sfist. Prepare sponge and cakes 2. Upon completion of the module the student/ trainees must be able to: 1.3 PREPARE AND PRESENT GATEUX, TORTES and CAKES, This modules deals with knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and produce a range. The session plan includes all of the information needed by the trainer including content, resources and timing. Fluffy Frosting 2. bread and pastry The 1st Quarterly Assessment/ Periodical Test of the Department of Education will be conducted on August 8-9, 2019 per DepEd Order No. BREAD AND PASTRY PRODUCTION NCII slides 1. LP k-12 TLE • Text and illustrations are … For the . Republic of the Philippines. TESDA - TESDA provides direction, policies, programs and standards towards quality technical education and skills development. Bread and Pastry Production NC II Achievement Chart Final Copy. Objectives: Within the period, the students with at least 75% accuracy are expected to: 1. Prepare pastry products 1.1. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 2 2 Welcome to the world of Bread and Pastry Production! 1. Special bread or dessert recipes that your friends and family are always chatting excitedly about? COC 1 Prepare and Produce Bakery Products. 4 Hour plus Exam #7. CBLM - BPP (Prepare and Produce PAstry Products) Download . PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. Bread and Pastry Production, demonstrate an understanding of the core concepts and theories in bread and pastry production. Classify the baking tools and equipments according to their uses; 2. 1 Training Activity Matrix. Sector : Tourism (Hotel and Restaurant) Qualification Title : BREAD AND PASTRY PRODUCTION NC-II Unit of Competency : PREPARE AND DISPLAY PETITS FOURS Module Title : PREPARING AND DISPLAYING PETITS FOURS Learning Outcome: LO 1. Session Plan in Bread and Pastry NC II. Academia.edu no longer supports Internet Explorer. SESSION PLAN Sector: Tourism (Hotels and Restaurants) Qualification Title: Bread and Pastry Production NC II Unit of Competency: Prepare and Present Gateaux, Tortes and Cakes Module Title: Preparing and Presenting Gateaux, Tortes and Cakes Learning Outcomes: 1. A session plan is the notes used by the trainer during training. CBLM_-_BPP_Prepare_and_Display_petits_fo.docx . A short summary of this paper. Issued by: Page 24 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System 1. Enter the email address you signed up with and we'll email you a reset link. View Plan-Training-Sessions-ELAECA.doc from EDUCATION Ed 136 at Ateneo de Manila University. Search inside document . Cake … February 14th 2009 Session 1 Test Performance Objectives. | Technical Education and Skills Development Authority East Service Road, South Superhighway, Taguig City, Philippines) Issued by: NTTA Page ix of viii Developed by: Revision # 01 • Instructional materials are prepared and focused on a key concept or idea related to work activity. of high-quality pastry products in commercial food production environments and hospitality establishments. It includes establishing training requirements, identifying the learner, and developing, modifying, customizing and finalizing training curriculum. Prepare and use fillings 3. HOUSE RULES Wear your ID – inside the workshop and the CSHCI Campus Attendance – … The topics/modules in the program are easy to understand. Demonstrate how to light the oven or operate the oven II. 11. THIRD PERIODICAL TEST with TOS.docx . This paper. BREAD AND PASTRY PRODUCTION NC II PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES Date Developed: APRIL 2016 DocumentNo. TLE daily lesson logs. CBLM - BPP (Prepare and Produce PAstry Products) 103 Pages. SESSION PLAN Sector: TOURISM Qualification: BREAD AND PASTRY PRODUCTION NC II Unit of Competency: PREPARE AND PRODUCE PASTRY PRODUCTS Module Title: PREPARING AND PRODUCING PASTRY PRODUCTS Learning Outcomes: Upon completion of the module the student/ trainees must be able to: 1.1 PREPARE AND PRODUCE BAKERY PRODUCTS 1.2 PREPARE AND PRODUCE PASTRY … Cblm_(HOW to USE...)Prepare and Present Gateaux Tortes and Cakes_LO 4 Decorating Cakes. Bread and Pastry Production NC II is not a difficult program. This module covers knowledge, skills and attitude required to develop, modify/customize training curriculum. Bread and Pastry Production Manual. This Module is an exploratory course which leads you to Bread and Pastry Production National Certificate Level II ( NC II)1.It covers 4 common competencies that a Grade 7 / Grade 8 Technology and Livelihood Education (TLE) student like you ought to Pastry Production-UC2 Prepare and Produce Pastry Products Date Developed: APRIL 2016 DocumentNo 3 out of 8 Pages Page... Equipments according to their uses ; b curriculum especially in Technical Vocational EDUCATION session plan is the used. Course Hero is not a difficult program a session plan includes all of the information needed by the trainer training. Training requirements, identifying the learner, and developing, modifying, customizing and finalizing training curriculum the wider faster..., measure and weigh required ingredients according to their uses in Bread Pastry. 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