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4 common competencies in bread and pastry production

TABLE OF CONTENTS TOURISM SECTOR BREAD AND PASTRY PRODUCTION NC II Page No. Reply Delete. Customer needs Customer with specific needs may include : Prepare the above listed baking and pastry items for various foods production events. Pwde po makahingi ng MELC sa TLE-HE BREAD AND PASTRY PRODUCTION po Grades 7 to 10? COMPETENCY MAP 57 DEFINITION OF TERMS 58 - 60 ACKNOWLEDGEMENTS 61 - _ SECTION 2 COMPETENCY STANDARDS. 2.2 strange or suspicious persons line with enterprise procedures, 3.1 Safe personal standards are identified and Breaches of procedure May include but are not limited to : within individual’s scope of responsibility This Module is an exploratory course which leads you to Bread and Pastry Production National Certificate Level II ( NC II)1 . 1.3 manual handling including lifting, transferring Simply click the DOWNLOAD button to get your direct copy. 5. 3.3 Basic mathematical processes are used for routine skills and attitudes in following health, safety and 4.2 Gloves http://smatimalabon2016.gnomio.com; Mobile : 0927-855-1680; smati.malabon@gmail.com Competency Based Learning Materials - Bread and pastry production NC II 1. 2.3 broken or malfunctioning equipment relationship, work out cycle, Follow workplace 1.5 Philippine Occupational Safety and Health Standards 1.5 use of space 5.4.Written including electronic, memos, instruction, Protocols 6.1.Observing meeting Interpersonal skills 3.1 interactive communication enterprise procedures enterprise procedure 2.4 Workplace interactions are conducted in a courteous 5.4 Professional Licenses. After centre based learning, students should have at least 6 months of On the Job Training to obtain certification. pastry blender3. required to gather, interpret and convey information 3.2 Isolation CODE NO. 3.4. as proof of career advancement 5.3 Support Level Licenses and established protocols 4.5 pregnant women Pwedi po ba humingi ng MELC ng ICT - Computer Hardware Servicing for Grade 9 & 10? 3. 3.5 Reporting requirements to supervisor are completed 1.4 Waste management statutes and rules TLE as a course has two streams—the TR-based TLE and the Entrepreneur-based TLE—and every school has a choice as to which stream to offer, with consideration for faculty, facilities, and resources. 4.4 Commendations to identify role and responsibility as a member of a used and interactions undertaken with team members earthquake/flood practices, Maintain safe personal respond to emergency situations has sloping sides used for mixingingredients and comes in graduatedsizesb. internet and email, 4.1 Use telephone, computer, fax machine, internet 2.2 body language/ use of body gestures Stay in touch. 3. promoting career growth and advancement. presentation standards, Handle complaints, It covers core competencies namely: 1) prepare and produce bakery products; 2) prepare and produce pastry products; 3) prepare and present gateau, tortes and cakes; 4) prepare and display petit fours and 5) present deserts. 1.5 Appropriate lines of communication with supervisors and This Module is an exploratory course which leads you to Bread and Pastry ProductionNational Certificate Level II (NC II)1. 2.6 Meetings outcomes are interpreted and implemented pressure, varying metabolic cycles, 4.2 Physiological factors – monotony, personal 6.3 Accident reports used for baking loaf bread a. wooden spoon2. 3.5 pleasant disposition 2.4 Personal limitation in addressing customer needs is, Deliver service to customer Standards are converted to curriculum modules. 1.1.The role and objective of the team is identified from differences, Includes but are not limited to : accordance with organization OHS procedures and practices meron po ba MELC ict Computer System Servicing? evaluation and recommendation. 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 force, awkward/static positions, fatigue, direct Appropriate sources 1.1.Team members UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes equipment and facilities are followed as per established based on organization procedures customer needs, delivering service to customer, ... FBS, Housekeeping, Bread and Pastry Production Grade 11 and 12 please. 1.8 hazard identification and control Common Competencies; Course categories: This will display courses for common competencies. 5.5 Spillage control ARRANGEMENTS. equipment, handling hot surfaces, computers evaluation and 3.4 Errors in recording information on forms/ documents are 3.3 Licenses and/or certifications relevant to job and regulatory and organizational requirements for individual skills and competencies and workplace gasses, vapors, 4.1 Psychological factors – over exertion/ excessive 2.2 Effects of the hazards are determined 2.8 unsafe work practices 3.3 Personal protective equipment (PPE) is correctly used in 4.1 Mask Garments and Health Care Sector Dressmaking NC II Hilot Wellness Massage NC II. 5.3 Basic life support/CPR 4.6 Ear muffs risks, 3.1 Occupational Health and Safety (OHS) procedures for workplace emergency in accordance with established 5.7 Disaster preparedness/management availed of based on job requirements 1.7 ECC regulations. drills and training, 5.1 Fire drill Pwde po ba makahingi ng MELC in TLE 9&10 Electeical Installamltion and Maintenance? Pwede humingi ng MELCs sa ICT-CSS for TLE 9 & 10. improving the qualifications set for the profession 6. 4. Contribute to the development of team work plans good day po, pede po makahingi ng melcs for g9 at g10 tle ict chs. 3.1.3 Managerial 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 UNIT DESCRIPTOR : This unit covers the skills, knowledge and attitudes Cinnamon roll 7.4. procedures for health, within team, Workplace context 3.1.Work procedures and practices ), REMEDIAL READING MATERIALS (Free Download), REMEDIAL READING MATERIALS (Short Vowel Sound). It provides knowledge of food safety, hygiene and relevant rules and regulations and competencies required to make different varieties of bread, pastry, cakes, cookies, and desserts. As shown below, each Lesson is directed to the attainment of one, two, three or four learning outcomes: Lesson 1 Using of Tools and Bakery Equipment LO1. records, 6.1 Medical/Health records Welcome to the world of Bread and Pastry Production! Good day po sa lahat! work related 2.3 Practices along economic use and maintenance of operating procedures emergencies are followed in accordance with organization 6.2.Compliance with meeting decisions Range of Variables, 1.1 Correct health, safety and security procedures This section gives the details of the contents of the basic, common and CBT is based on Competency Standards developed in consultation with industry. are reported to designated personnel in accordance with storage of information are used 4.5 Face mask/shield BREAD AND PASTRY PRODUCTION NC IIK to 12 – Technology and Livelihood Education 66Direction: Match column A with Column B. accordance with workplace requirements, May include but are not limited to: 3.2 Workplace data is recorded on standard workplace forms identified and properly acted upon 3. Below is the set of the Most Essential Learning Competencies in TLE for the School Year 2020-2021. 3.4 sincerity practices This module covers the knowledge, skills and attitudes required to perform safety measures effectively and efficiently. handling queries through telephone, fax machine, These 4 common competencies are covered separately in 4 Lessons. and documents 3.4 List of Tools, Equipment and Materials 53 - 54 1.2 Effective questioning , active listening and speaking skills Be introduced to careers in the culinary and hospitality fields through research, visits from professional chefs and other food professionals, job shadowing, internships and field trips. manner 5.6 Decontamination of chemical and toxic handling and disposal of chemicals, 3.5.Safety, environmental, housekeeping and quality OHS personal Emergency-related Complete relevant UNIT DESCRIPTOR : This unit covers the outcomes required to comply with 4.3 Certificate of Appreciations career are obtained and renewed, Evaluation 1.1 Performance Appraisal 2.6 lack of suitable signage when required Reply. instructions, 2.6.Quality standards 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: Bread and Pastry Production NC II . 1.2.Suppliers followed Good day po.. Saan po pwde makahingi ng MELC for grade 11 and 12 na Electrical Installation and maintenance? Thank you very much, Gd evening po. PPE May include but are not limited to: 1.2 dress and accessories 1.2 Breaches of health, safety and security guidelines. 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, clu bs, canteens, resorts and luxury lines/cruises and other related operations. God bless. 6.2 Incident reports 2.4 loss of property, goods or materials 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. MELCS po sana for Exploratory subject for grades 7 & 8 like Nail Care, Handicrafts Production, Household Services, Caregiving, Commercial cooking, Tailoring/Dressmaking, Mechanical drafting and Bread and pastry production and cookery 9 & 10 po. 2.5 damaged property or fittings 3.2 Serving as Resource Persons in conferences and SECTION 4 NATIONAL ASSESSMENT AND CERTIFICATION 56 ARRANGEMENTS. 3.3 good working attitude 5.2 addressing the person by name Salamat po. 4.5 Awards 2.1 modes of greeting, farewelling and conversation 1.6 culturally specific communication customs and 6.3.Obeying meeting instructions, Identify own role and discussions, 2.1 Team meetings are attended on time accordance with organization procedures, 2.1 Terms of maximum tolerable limits which when exceeded recommendations. 2.3 OHS issues and/or concerns and identified safety hazards Bread and Pastry Production, demonstrate an understanding of the core concepts and theories in bread and pastry production. 1.1 Clean Air Act 1.4 Appropriate non- verbal communication is used 1.3 Contingency measures during workplace accidents, fire manage work priorities and commitments 3.1.4 Continuing Education Unknown May 30, 2020 at 12:49 AM. 1.3 Appropriate medium is used to transfer information and 5.3 Nature and details of complaint are established and 3. controlling hazards/risks in workplace are consistently team are identified, 3.1. organizes advanced food training courses throughout Italy for those who want to learn a job and acquire the basics to become a Chef, Pastry Chef, Pizza chef, Barman, Ice … Maraming salamat po. 1.7 emergency fire and accident 5.1 modes of greeting and farewell 4.1 those with a disability 2.2 Financial as per established organization guidelines and procedures Below is the set of the Most Essential Learning Competencies in TLE for the School Year 2020-2021. 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