COMPETENCY - BASED LEARNING MATERIAL
Image lifted from www.pexels .com
Sector
TOURISM
Qualification Title
BREAD AND PASTRY PRODUCTION NCII
Unit of Competency
PRESENT DESSERTS
Module Title
PRESENTING DESSERT
PHILIPPINE ACADEMY OF TECHNICAL STUDIES
pg. i
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome to the module in PRESENTING DESSERT
This module contains training materials and activities for you to
complete.
The unit of competency PRESENT DESSERTS
contains knowledge, skills and attitude required for TRAINEES to be
able to demonstrate the various and specialized techniques of dessert
presentation in commercial food production environments and hospitality
establishments.
You are required to go through, a series of learning activities in order to
complete each learning outcome of the module. In each learning outcome are
Information Sheet, Self-Checks, Task Sheets, Operation Sheet and Job
Sheets. Then follow these activities on your own. If you have questions, don’t
hesitate to ask your facilitator for assistance.
The module “PRESENTING DESSERT” focuses in the development of
practical skills in an institution and work-based training. Tools in planning,
monitoring and evaluation of work-based training shall be prepared during
the workshop to support in the implementation of the training program.
This module is prepared to help you achieve the required competency,
in “BREAD AND PASTRY PRODUCTION NCII”.
This will be the source of information for you to acquire knowledge and
skills in this particular competency independently and at your own pace, with
minimum supervision or help from your facilitator.
Remember to:
• Work through all the information and complete the activities in each
section.
• Read information sheets and complete the self-check. Answer keys are
included in this package to allow immediate feedback. Answering the
self-check will help you acquire the knowledge content of this
competency.
• Use the Self-Checks, Task Sheets or Job Sheets at the end of each
section to test your own progress. Use Performance Criteria Checklist
or Procedural Checklist located after the sheet to check your own
performance.
• Show your demonstration outputs of the task sheets and job sheets to
your facilitator for evaluation and recording in the Accomplishment or
pg. ii
Achievement Chart. Outputs shall serve as evidences during the
institutional competency evaluation.
• When you feel confident that you have had sufficient practice, ask your
Trainer to evaluate you. The results of your assessment will be recorded
in your Progress Chart and Accomplishment Chart.
A certificate of achievement will be awarded to you after passing the
evaluation. You must pass the institutional competency evaluation for this
competency before moving to the next competency.
You need to complete this module before you can perform the next module.
Table of Contents
pg. iii
LIST OF COMPETENCIES
BREAD AND PASTRY PRODUCTION NC II
No. Unit of Competency Module Title Code
Basic Competencies
1. Participate in workplace Participating in workplace
500311105
communication communication
2. Work in a team environment Working in a team environment 500311106
3. Practice career professionalism Practicing career
500311107
professionalism
4. Practice occupational health and Practicing occupational health
500311108
safety and safety
Common Competencies
1. Develop and update industry Developing and updating
TRS311201
knowledge industry knowledge
2. Observe workplace hygiene Observing workplace
TRS311202
procedures hygiene procedures
3. Perform computer operations Performing computer operations TRS311203
4. Perform workplace and . Performing workplace and
safety practices safety practices TRS311204
5. . Providing effective
Provide effective customer customer service TRS311205
service
Core Competencies
1. Prepare and produce bakery Preparing and producing
TRS741379
products bakery products
2. Prepare and produce pastry Preparing and producing
TRS741380
products pastry products
3. Prepare and present gateaux, Preparing and presenting
tortes, and cakes gateaux, tortes, and cakes TRS741342
4. Prepare and display petits fours Preparing and displaying TRS741344
petits fours
5. Present desserts Presenting dessert TRS741343
4|P age
MODULE CONTENT
BREAD AND PASTRY PRODUCTION NCII
Qualification
Present desserts
Unit of Competency
Presenting Desserts
Module Title
MODULE DESCRIPTOR:
This unit covers the knowledge and skills in presenting the various and
specialized techniques of desserts presentation required by bakers and
pastry cooks (pâtissiers) in commercial food production environments and
hospitality establishments
NOMINAL DURATION: 34 Hours and 15 minutes
LEARNING OUTCOMES:
LO1. Prepare and serve plated desserts.
LO2. Plan, prepare and present dessert buffet selection or plating.
LO3. Store and package desserts
LEARNING OUTCOME #1 Prepare and served Plated desserts
CONTENTS:
1. Portioning and presenting Desserts
2. Plating and Decorating Desserts
ASSESSMENT CRITERIA:
1. Demonstrated ability to prepare and present a variety of desserts in
accordance with established standards and procedures.
2. Demonstrated ability to Portion and present a variety of desserts in
5|P age
accordance with establishment standards and procedures.
3. Applied food hygiene and safety principles in accordance with the
preparation/presentation process.
4. Safe work practices, particularly in relation to using cutting implements,
appliances, heated surfaces, ovens, and mixing equipment.
5. Portion control and yield
6. Observation of practical demonstration by the candidate on decorating and
presenting specialized cakes including plating and garnishing.
CONDITION:
Trainees must be provided with the following:
The following resources should be provided:
- A variety of pre- made desserts.
- Plates, platters, and serving utensils.
- Visual aids (images of beautifully plated desserts)
- Projector and screen (if available)
- Notepads and pens
- for participants
- CBLM
- Whisks
- Beaters
- Spatulas
- Wooden spoons
- Cutting implements for nuts and fruits
- Graters
- Scales, Measures
- Bowl cutters
- Piping bags and attachments
- Mixers
6|P age
- Oven
ASSESSMENT METHOD:
1. Written test
2. Demonstration
3. Oral Questioning
7|P age
LEARNING EXPERIENCES
Learning outcome #1
Prepare and serve Plated Desserts
Learning Activities Special instructions
Read each Information sheet and
1. Read Information Sheet 5.1-2 answer self-check at the end of
Plating and Decorating Desserts
learning activity. There are Learning
2. Answer Self- Check 5.1-2 Activities that may require you to
Plating and Decorating Desserts
perform task that you have check
3. Compare Answer to Answer performance based on the
Key 5.1-2 Plating and Decorating performance criteria set. At the
Desserts
4. Perform Task Sheet 5.1-2 completionof this Module, you will be
Plating and Decorating Desserts necessary to effectively and
aesthetically present desserts in a
5. Evaluate Performance using
Performance Criteria Checklist professional culinary or hospitality
5.1-2 Plating and Decorating setting.
Desserts
6. Operation Sheet 5.1-2 in operating
an equipment. Operating an oven is essential for
baking, roasting, and cooking
various dishes. Below, you'll find a
step-by-step guide on how to
operate a conventional electric or
gas oven:
7. Perform the Job Sheet 5.1-2 After successfully completing
Prepare and serve plated Dessert this module you will be able to
Prepare and present a variety of
desserts in accordance with
established standards and
procedures.
8|P age
9|P age
10 | P a g e
