in hotels, motels, restaurants, clubs, canteens, resorts and luxury lines/cruises and other related operations. The BREAD AND PASTRY This post covers the Technology and Livelihood Education (TLE) and Technical-Vocational-Livelihood (TVL) Track curriculum subjects for: Agri-Fishery Arts, Home Economics, Information and Communications … Housekeeping NC II. specifications and enterprise practice such as planning of cake design. These PDF copies are fetched from the DepEd website last… COMPETENCY BASED LEARNING MATERIAL / Qualification Title : BREAD AND PASTRY PRODUCTION NC II Unit of Competency: PREPARE AND PRODUCE PASTRY PRODUCTS Module Title: PREPARING AND PRODUCING PASTRY PRODUCTS TARRAGONA NATIONAL HIGH SCHOOL TARRAGONA, DAVAO ORIENTAL Date Developed: Document No. be:               -         Commis -  PastryÂ,                                                  Â. Y1 Module 1 Setting and Operating Sewing Machines Cakes are presented on accordance with customer’s expectations, 12. LEARNING MODULE in Bread and Pastry Production-UC2 Prepare and Produce Pastry Products 1. K to 12 Home Economics – Bread and Pastry Production (NC II) Curriculum Guide May 2016 *LO – Learning Outcome Page 1 of 16 These are the specializations and their pre-requisites. Qualification is packaged from the competency map of Tourism Bread and Pastry Production NC 11 a vocational course offers, that you will learn for preparing dessert and pastries for home, restaurants, hotels and other food related field.The Bread and Pastry NC 11 training is administered and given in any different Manila training centers or schools and provinces for which the course is offered to accomplished out-of-school youth learners in Philippines. Course Title: BREAD AND PASTRY PRODUCTION NC Level: NC II Nominal Training Duration: 18 Hours (Basic) 18 Hours (Common) 105 Hours (Core) 141 hours 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 petites fours in accordance with industry standards. This is the video of our soft roll making practicum in Senior High School. It details the, requirements for this competency in accordance with standard. Enter your search query. Annex A. Understand key concepts and demonstrate core competencies prescribed in the TESDA training regulation in Bread and Pastry Production. Username Password. Bread and Pastry Production NC II - Amended Broadband Installation (Fixed Wireless Systems) NC II ... (Develop Learning Materials for e-Learning) TRAINER METHODOLOGY Level 2 (Develop Learning … 2. Equipment are selected and used in accordance with service, 13. It is hosted on Google Drive and free to download. Bread and Pastry Production NC II. These learning modules may serve as a learning reference for Electrical Installation and Maintenance (EIM) NC II. Japanese Language and Culture. This Module is an exploratory course which leads you to Bread and Pastry. PREPARING AND November 9,2015 _____ Issued by: PRODUCING PASTRY … Appropriate equipment are used according to required pastry and, bakery products and standard operating procedures, Sponges and cakes are cooled according to established standards, 6. It covers 4 common competencies that a Grade 7 / Grade 8 Below is the updated curriculum guide for the K to 12 Program. During this period of distance learning, one of the modalities we are trying to lean on as of the moment is the modular/printed learning materials. Home. 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. It is one of the CORE Modules at National Certificate Level II (NC II). Some of the core competencies that you will acquire  from enrolling in … In that way, he/she will get an NC faster. Click on each link to view the module. Prepare and produce pastry products Preparing and producing pastry products TRS741380 3. Competency comprising this Qualification include the following:     A person who has achieved this Qualification is competent to Caregiving NC II. Agricultural Crops Production (NC II) 1 Agricultural Crops Production (NC III) 2 Animal Health Care Management (NC III) 0 Cakes are marked or cut portion-controlled to minimize wastage, and in accordance with enterprise specifications and customer, 15. Access to the platform. You've reached the end of your free preview. Sector (Hotels and Restaurants) as shown in The Units of Bread and Pastry Production NC II ­ – DOWNLOAD Cookery NC II TG Part 1­ – DOWNLOAD Cookery NC II TG Part 2­ – DOWNLOAD ANIMAL PRODUCTION K to 12 – Technology and Livelihood Education 2 Welcome to the world of Animal Production! These learning modules may serve as a learning reference for Dressmaking (NC II) and Tailoring (NC II). BREAD AND PASTRY PRODUCTION NC II COMPETENCY-BASED LEARNING MATERIALS List of Competencies No. 3) CBLM - BPP Prepare and Present Gateaux.docx, University of Karachi, Karachi • FTHFTH HFHTH, Saint Mary's College of California • ACCOUNTING acctg 207, 5cblm-breadandpastryproductionnciinewest1-170304135100.pdf. At the end of this module you MUST be able to: Ingredients are selected, measured and weighed according to recipe, requirements, enterprise practice and customer practices, Required oven temperature is selected to bake goods in accordance, with desired characteristics, standard recipe specification and. Web Development using HTML5 and CSS3 This self-paced material is developed in partnership with Google Inc. You are required to go through a series of learning activities in order to complete each learning outcomes of the module. Bread and Pastry Production NC II is a short TESDA course that will train you in preparing pastries and similar desserts for hotels, restaurants, and other food-related business establishments. Prepare and produce bakery products Preparing and producing bakery products TRS741379 2. You are not logged in. It covers 4 common competencies that a Grade 7 / Grade 8 Technology and Livelihood Education (TLE) student like you ought to possess, namely: Bread and Pastry Production (BPP) NC II. Suitable icings and decorations are used according to standard, recipes and/or enterprise standards and customer preferences, 11. Sponges and cakes are decorated suited to the product and, occasion and in accordance with standard recipes and enterprise, 10. Bread and Pastry Production (NC II) Download: Caregiving (NC II) Download: Commercial Cooking (NC III) Download: Cookery (NC II) ... teachers need to follow the Curriculum Guide (CG) of the learning area being taught. BREAD AND PASTRY PRODUCTION NC IIK to 12 – Technology and Livelihood Education 22Welcome to the world of Bread and Pastry Production!This Module is an exploratory course which leads you to Bread and PastryProduction National Certificate Level II ( NC II)1. Product freshness, appearances and eating qualities are maintained, in accordance with the established standards and procedures, 14. These files are fetched from Department of Education last May 2017 and uploaded to Google Drive. These modules have been prepared by the Department of Education's Tech-Voc Unit for Technical-Vocational schools in the country. It covers 4 common competencies that a Grade 7 / Grade 8 Technology and Livelihood Education (TLE) student like you ought to possess, namely: 1. … PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. This preview shows page 1 - 4 out of 14 pages. Welcome to the world of Bread and Pastry Production! Domestic Work NC II. icing, and decorations to be used and the steps in decorating cakes. Storage methods are identified in accordance with product. Log in; Skip to main content. Bread and Pastry Production NC II is one of courses offered by the Technical Education and Skills Development Authority.This training program will teach and train you in performing/ preparing products (pastries and deserts) in restaurants, hotels and any other food related firm in the country. This About the Learning Module 1. Cookery NC II. prepare, portion and plate pastries, breads and other dessert items to guests Below are the curriculum guides (PDF format) for the K to 12 Program as of 2017. Trainers' Methodology I. 1 Cakes are stored in accordance with establishment’s standards, 16. Unit of Competency Module Title Code 1. Course Hero is not sponsored or endorsed by any college or university. 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