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PTS 1 Summary of Current Comptencies BPP

The document provides a summary of the learner's current competencies versus the required competencies based on the Competency-Based Curriculum. It shows that the learner meets most of the required competencies for communication, teamwork, and career professionalism. However, training gaps are identified for identifying hazards and risks, evaluating hazards and risks, and controlling hazards and risks. For core baking competencies, the learner meets most requirements for preparing, decorating, presenting, and storing various bakery products like breads, pastries, cakes, and petits fours. Training is required for preparing sponge and cakes as well as preparing and using fillings.

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Halyn Grace Gelladula Egualan
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92 views3 pages

PTS 1 Summary of Current Comptencies BPP

The document provides a summary of the learner's current competencies versus the required competencies based on the Competency-Based Curriculum. It shows that the learner meets most of the required competencies for communication, teamwork, and career professionalism. However, training gaps are identified for identifying hazards and risks, evaluating hazards and risks, and controlling hazards and risks. For core baking competencies, the learner meets most requirements for preparing, decorating, presenting, and storing various bakery products like breads, pastries, cakes, and petits fours. Training is required for preparing sponge and cakes as well as preparing and using fillings.

Uploaded by

Halyn Grace Gelladula Egualan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Form 1.

3 Summary of Current Competencies versus Required


Competencies Required

Units of
Competency/Learning Training
Current Competencies
Outcomes based on Gaps/Requirements
CBC
1. Participate in workplace communication
1.1 Obtain and convey Obtain and convey
information workplace information
workplace
1.2 Participate in Participate in workplace
workplace meeting meeting and discussion
and discussion
1.3 Complete relevant Complete relevant work-
work-related related document
document
2. Work in a team environment
2.1 Describe and identify Describe and identify
team role and team role and
responsibility responsibility
2.2 Describe work as a Describe work as a team
team member
3. Practice career professionalism
3.1 Integrate personal Integrate personal
objectives with objectives with
organizational goals. organizational goals.
3.2 Set and meet work Set and meet work
priorities priorities
3.3 Maintain 3.3 Maintain
professional growth professional growth and
and development development
4 Practice occupational health and safety procedures
4.1 Identify hazards and Identify hazards and
risks. risks.
4.2 Evaluate hazards Evaluate hazards and
and risks. risks.
4.3 Control hazards and Control hazards and
risks risks
4.4 Maintain Maintain occupational
occupational health health and safety
and safety awareness.
awareness.
CORE COMPETENCIES
1. PREPARE AND PRODUCE BAKERY PRODUCTS
1.1 Prepare bakery 1.1 Prepare bakery
products? products?

1.2 Decorate and 1.2 Decorate and present


present bakery bakery products?
products?
2. PREPARE AND PRODUCE PASTRY PRODUCTS
2.1 Prepare pastry 2.1 Prepare pastry
products? products.

2.2 Decorate and 2.2 Decorate and


present pastry present pastry
products? products.
2.3 Store pastry I.3 Store pastry
products? products

3.PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES


3.1 Prepare Sponge and 3.1 Prepare Sponge and
Cakes? Cakes?
3.2 Prepare and Use 3.2 Prepare and Use
Fillings? Fillings?
3.3 Decorate Cakes? 3.3 Decorate Cakes?

3.4 Present Cakes? 3.4 Present Cakes?

3.5 Store Cakes? 3.5 Store Cakes?

4.PREPARE AND DISPLAY PETITS FOURS


4.1 Prepare Iced Petit 4.1 Prepare Iced Petit
Fours? Fours
4.2 Prepare Fresh Petits 4.2 Prepare Fresh Petits
Fours? Fours
4.3 Prepare Marzipan 4.3 Prepare Marzipan
Petits Fours? Petits Fours
4.4 Prepare Caramelized 4.4 Prepare Caramelized
Petit Fours? Petit Fours
4.5 Display Petits 4.5 Display Petits Fours
Fours?
4.6 Store Petits Fours? 4.6 Store Petits Fours

5.PRESENT DESSERTS
5.1 Prepare and Serve 5.1 Prepare and Serve
Plated Desserts? Plated Desserts
5.2 Plan, Prepare and 5.2 Plan, Prepare and
Present Dessert Present Dessert
Buffet Selection or Buffet Selection or
Plating? Plating
5.3 Store and Package 5.3 Store and Package
Desserts? Desserts
Prepared by:

Emilyn D. Manugay
BPP NC-II Learning Facilitator

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