Competency … x�cbd`�g`b``8"Y}A$S�d� " .? The Importance of Baking and Pastry Classes. Shaping the bread after the first rising process helps to create a better structure of the bread. TESDA shall provide an online training on Plan Training Session and Facilitate Learning Sessions to the potential trainers. Cake … Contact. For the custard sauce, put all the ingredients (except sugar) into a different container. The Bread Matters Baking for Community course is a significant agent in the emergence of community-supported bakeries in the UK. Tourism. 3.Implement bread production . Health, Social and Other Community Development Services. Butter cream or Vienna cream 6. The Bread Baking Pastry Industry . For anyone who enjoys the culinary arts, taking cooking classes is both an enjoyable and informational experience. Trainers Methodology Level I; St. Therese of the Child Jesus Institute of Arts and Sciences 4/F Wardley Bldg., 1991 Taft Avenue cor. Phone: (02) 8887 7777. Bread & Pastry Production NCII - APICIUS NAGA - Duration: 1:37. If you continue browsing the site, you agree to the use of cookies on this website. Qualification Title: Bread and Pastry Production NCII JOHN LENON L. MENDOZA Trainer Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. Bread and Pastry Production Multimedia Toolkit e-Training Workshop. Email This BlogThis! Region XI - Davao Davao del Sur 198 5th Tulip Drive, Brgy. COLLEGE OF EDUCATION. After their training, Cariaso and Carbonell were able to develop modules, Cariaso in Bread and Pastry Production, and Carbonell in Food Processing, which were required outputs from the said training. Please Share It! Qualification Title 1012X��a`���Ϊ���a���c��� 307 0 obj 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 aims to introduce you to the principles of advanced bread making using a variety of advanced methods and handling techniques and gives you the opportunity to research and investigate the extensive range of raw materials used within the baking industry. Facilitating Learning Session orientation, TLE CURRICULUM GUIDEBread and pastry cg (1), The history-of-baking-and-baking-ingredients. Labels: Bread and Pastry Production, TESDA Online Courses Free Training. 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. 3. The practice was to use a little old dough, or leaven, to "start" the new dough. HOUSE RULES Wear your ID – inside the workshop and the CSHCI Campus Attendance – … Caregiving NC II. Bread and Pastry Production (Baking Tools and Equipment and their Uses ), No public clipboards found for this slide, Competency Based Learning Materials - Bread and pastry production NC II. Housekeeping NC II. endstream COURSE FEATURES The 18th century, also saw, the birth of the loaf tin and resulting loaf shaped bread, which enabled it to be easily sliced. mechanised small as well as large bakery units. Guild regulations strictly governed size and quality. Health, Social and Other Community Development Services. Students will learn the basics of mixing, shaping and baking for several baked goods including quick breads, cakes, pastry doughs, mousses, sauces, glazes, Share to Twitter Share to Facebook Share to Pinterest. This self-paced course is one of the competencies in Bread and Pastry Production NC II. Unit of Competency The resulting flours, produced breads, which were lighter and whiter. 306 0 obj Prepare the above listed baking and pastry items for various foods production events. View Plan-Training-Sessions-ELAECA.doc from EDUCATION Ed 136 at Ateneo de Manila University. Preparing Cakes covers knowledge and skills required by bakers and pastry cooks (patissiers) to produce, fill, decorate, and present a range of specialized sponges and cakes, where finish decoration and presentation of a high order is required.. BREAD AND PASTRY PRODUCTION NCII Bread & Pastry Production: Bread & Pastry Production (Leading to BTTE in Food and Service Management in MUST) Bread & Pastry Production NC II: ... Trainers Methodology 1: Trainers Methodology ª Level 1: Trainers Methodology I: Trainers Methodology Level 1: Trainers Methodology Level 1 (Trainer/Assessor) Email This BlogThis! Whisk flour, 2 tablespoons white sugar,... Chocolate Pudding Essay . Admission Requirements. Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. Welcome to the world of Bread and Pastry Production! Mixing Methods The Biscuit Method The Creaming Method Dead-Easy PMAT Method The Egg Foam Method The Muffin Method The Two-Stage Mixing Method. The basis of the operation is to mix flour with other ingredients, for example, water, fat, salt and some source of aeration followed by baking. TESDA Bread and Pastry Production NC II Online Training Course Free Tuition ... Trainers Methodology I Trainers Methodology II Posted by Raciram Zupal at 5:00:00 AM. PREPARE AND PRESENT GATEAUX, TORTES AND CAKES The rise of the bakers’ guilds reflected significant advances in technique. 343 0 obj The development and use of roller flour mills in the 1700’s, led to the production of much better quality flours. good am po mam … Students may be assigned in different establishments such as restaurants, bakeries, hotels, resorts and other related operations. PEVOTI Building, TESDA Complex, East Service Road, Taguig City, PH 1630. The learning activities that you are about to undergo will give you a hands-on training on how to plan, design, implement, monitor and evaluate CBT. Your instructor will help you see food in new ways, introduce you to new recipes, and walk you through fundamental abilities. Health, Social and Other Community Development Services. You can change your ad preferences anytime. Food Processing Worker . Students of the Bread and Pastry Production NC II program are trained in using modern baking techniques, equipment, tools and utensils and other baking appliances. Templates Sector : Tourism Qualification Title: Bread and Pastry Production Unit of Competency: Prepare Covering in more detail bread making processes – both modern and traditional and examining quality aspects of bread. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 2 2 Welcome to the world of Bread and Pastry Production! Practice career professionalism 4. Course Description: This course is designed to educate students in the art of Baking and Pastry Arts. Employ all relevant labour saving equipment associated with professional pastry and bakery Production Compete at professional international competition level Classes will consist of demonstrations followed by practical group work, the use of multimedia resources will be employed in the form of instructional videos and screencasts. 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. 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 Love This? TRAINING REGULATIONS FOR BREAD AND PASTRY PRODUCTION NC II SECTION 1 BREAD AND PASTRY PRODUCTION NC II QUALIFICATION 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, … Trainers July 2010 Issued by: Methodology … Bread, Cake and Pastry Making (Level 1) This course provides training in health, safety, security and hygienic procedures essential for working in a commercial kitchen. Bread and Pastry Production NC II. The bread making process originated in ancient times. But outside the cities bread was usually baked in … Bread and pastry production is one of the most popular and best sold baked products if you have this qualification you can be a baker. Present desserts. Bread and Pastry Production NC II. The Mansion Academy For Tech-Voc Training And Assessment Inc.,. 3.2 Monitor bread production against the production schedule to identify variances, and rectify to ensure bread production … Before shaping the bread the freshly risen bread should be pressed down again and air bubbles should be removed. For anyone who enjoys the culinary arts, taking cooking classes is both an enjoyable and informational experience. Decorating cake 3. Sector : TOURISM Qualification Title: BREAD AND PASTRY PRODUCTION Unit of Competency: PREPARE AND PRODUCE BAKERY PRODUCTS Module Title: PREPARING AND PRODUCING BAKERY PRODUCTS Technical Education & Skills Development Authority NATIONAL TVET TRAINERS ACADEMY Marikina City Plan Training Session Date Developed: Document No. Present desserts. 1. Training institutes may include an On the Job Training (OJT) in the Bread and Pastry Production NCII program. COURSE FEATURES Bread and Pastry Production NC II - Amended Broadband Installation (Fixed Wireless Systems) NC II Cable TV Installation NC II CAD CAM Operation NC III Caregiving (Clients with Special Needs) NC II ... Trainers Methodology Level I (In-Company Trainer) Industrial Revolution. A person who has achieved this COC is competent to be … Students are also taught about different presentation methods, sanitation and safety. Trainers Methodology Level I is a training program for TVET trainers in using the Competency-Based Training Delivery Approach for training and assessment. This course is designed to enhance the knowledge, skills, and attitude in bread and pastry production to prepare and present desserts, and prepare and display petits fours in accordance with industry standards. 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 … endobj Domestic Work NC II . endobj Phone: (02) 8887 7777. Trainers shall be required to be certified to the National Certificate for which qualification they will train. This requires training not only in science of baking but also on other allied aspects like bakery machineries, hygiene and sanitation, Bakery management, production methods, quality control, and specifications. Guild regulations strictly governed size and quality. View Plan-Training-Sessions-ELAECA.doc from EDUCATION Ed 136 at Ateneo de Manila University. %PDF-2.0 3.2 Monitor bread production against the production schedule to identify variances, and rectify to ensure bread production … BREAD AND PASTRY PRODUCTION NC II Page No. endobj <> Templates Sector : Tourism Qualification Title: Bread and Pastry Production Unit of Competency: Prepare 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. This website store your clips Egyptians knew how to make fermented bread significant advances in technique leads to! ’ guilds reflected significant advances in technique - Davao Davao del Sur 198 5th Drive! And Pastry arts after the first rising process helps to create a better structure of the competencies in bread Pastry. See food in new ways, introduce you to new recipes, to! 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