bread and pastry production nc ii learning module

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. This Module is an exploratory course which leads you to Bread and Pastry ProductionNational Certificate Level II (NC II)1. 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. Cookery NC II. 3) CBLM - BPP Prepare and Present Gateaux.docx, University of Karachi, Karachi â¢ FTHFTH HFHTH, Saint Mary's College of California â¢ ACCOUNTING acctg 207, 5cblm-breadandpastryproductionnciinewest1-170304135100.pdf. 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. Click on each link to view the module. It details the, requirements for this competency in accordance with standard. Suitable icings and decorations are used according to standard, recipes and/or enterprise standards and customer preferences, 11. Below is the updated curriculum guide for the K to 12 Program. tools-in Bread and Pastry Production but in the context of Bread and Pastry Production and so your tools ... To prepare the K to 12 graduate for lucrative work, he/she must earn a National Certificate (NC) I, II or even an NC of a higher level that is required ... COC. 2. PREPARING AND November 9,2015 _____ Issued by: PRODUCING PASTRY â¦ You are not logged in. The Units of Preparing and presenting gateaux, tortes, This module deals with the knowledge, skills, and application towards, preparing and presenting gateaux, tortes, and cake. lines/cruises and other related operations. This Module is an exploratory course which leads you to Animal Production National Certificate Level II ( NC II)1 . Cakes are marked or cut portion-controlled to minimize wastage, and in accordance with enterprise specifications and customer, 15. Access to the platform. About the Learning Module 1. PRODUCTION NC II Qualification consists of competencies These files are fetched from Department of Education last May 2017 and uploaded to Google Drive. Course Hero is not sponsored or endorsed by any college or university. Cakes are presented on accordance with customer’s expectations, 12. 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. Storage methods are identified in accordance with product. Agricultural Crops Production (NC II) 1 Agricultural Crops Production (NC III) 2 Animal Health Care Management (NC III) 0 Japanese Language and Culture. Coatings and sidings are selected according to the product, characteristics and required recipe specifications, 9. Annex A. Equipment are selected and used in accordance with service, 13. This Using the Curriculum Guide (CG), ... Kindly share me po modules for General chemistry 1 and 2 for my SHS STEM students. These learning modules may serve as a learning reference for Dressmaking (NC II) and Tailoring (NC II). 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. Product freshness, appearances and eating qualities are maintained, in accordance with the established standards and procedures, 14. The unit of competency PREPARE AND PRODUCE BAKERY PRODUCTS contains the knowledge, skills and attitudes required for a BREAD AND PASTRY PRODUCTION Trainee. You've reached the end of your free preview. It covers 4 common competencies that a Grade 7 / Grade 8 Technology and Livelihood Education (TLE) student like you ought to possess, namely: 1. â¦ 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 the Core Subjects, Applied, Specialized Academic, TLE/TVL, Sports, and Arts and Design Track of Grade 11 and 12 (Senior High School). Note: To DOWNLOAD Please login first your DepEd GMAIL Account ABM Teacher's Training Module - DOWNLOAD AGRICULTURAL CROPS PRODUCTION (ACP) NC II Work Immersion Module - DOWNLOAD ARTS & DESIGN WORK IMMERSION MODULE - DOWNLOAD AUTOMOTIVE SERVICING NC I Work Immersion Module - DOWNLOAD BEAUTY CARE SERVICES (Nail Care NC II) Work Immersion Module â¦ Welcome to the world of Bread and Pastry Production! In that way, he/she will get an NC faster. Bread and Pastry Production NC II. This Module is an exploratory course which leads you to Bread and Pastry. Some of the core competencies that you will acquire from enrolling in â¦ Competency comprising this Qualification include the following: Â Â Â A person who has achieved this Qualification is competent to that person must achieve to be able to clean equipment , tools and utensils and Prepare and produce pastry products Preparing and producing pastry products TRS741380 3. Bread and Pastry Production NC II â DOWNLOAD Cookery NC II TG Part 1 â DOWNLOAD Cookery NC II TG Part 2 â DOWNLOAD Sector (Hotels and Restaurants) as shown in 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 â¦ These modules have been prepared by the Department of Education's Tech-Voc Unit for Technical-Vocational schools in the country. Domestic Work NC II. Want to read all 4 pages? Web Development using HTML5 and CSS3 This self-paced material is developed in partnership with Google Inc. Qualification is packaged from the competency map of Tourism This preview shows page 1 - 4 out of 14 pages. Housekeeping NC II. Log in; Skip to main content. These modules have been prepared by the Department of Education's Tech-Voc Unit â¦ It covers 4 common competencies that a Grade 7 / Grade 8 Technology and Livelihood Education (TLE) student like you ought to possess, namely: in hotels, motels, restaurants, clubs, canteens, resorts and luxury Production National Certificate Level II ( NC II)1. . Username Password. 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. Below are the curriculum guides (PDF format) for the K to 12 Program as of 2017. It covers 4 common competencies that a Grade 7 / Grade 8 Sponges and cakes are decorated suited to the product and, occasion and in accordance with standard recipes and enterprise, 10. These learning modules may serve as a learning reference for Electrical Installation and Maintenance (EIM) NC II. Home. 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. ANIMAL PRODUCTION K to 12 â Technology and Livelihood Education 2 Welcome to the world of Animal Production! icing, and decorations to be used and the steps in decorating cakes. BREAD AND PASTRY PRODUCTION NC IIK to 12 â 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. BREAD AND PASTRY PRODUCTION NC II COMPETENCY-BASED LEARNING MATERIALS List of Competencies No. Caretaker Course. 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. Bread and Pastry Production (BPP) NC II. Enter your search query. K to 12 Home Economics â Bread and Pastry Production (NC II) Curriculum Guide May 2016 *LO â Learning Outcome Page 1 of 16 These are the specializations and their pre-requisites. 1 Cakes are stored in accordance with establishment’s standards, 16. prepare, portion and plate pastries, breads and other dessert items to guests Web Development using HTML5 and CSS3 covers the competence required to undertake competitive knowledge in language and processes that all front-end web developers need to know to design corporate websites and create web apps. This Module is an exploratory course which leads you to Bread and Pastry Production National Certificate Level II ( NC II) 1. These lists should be used as reference for curriculum maps. Caregiving NC II. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. LEARNING MODULE in Bread and Pastry Production-UC2 Prepare and Produce Pastry Products 1. techniques and condition and desired product characteristics. be: Â Â Â Â Â Â Â Â Â Â Â -Â Â Â Â Â Â Â Commis - Â PastryÂ, Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â. Bread and Pastry Production NC II (also known as Baking and Pastry Production NC II) is a technical-vocational program that develops the skills of students in preparing and producing bakery/pastry products, cakes and desserts. Understand key concepts and demonstrate core competencies prescribed in the TESDA training regulation in Bread and Pastry Production. specifications and enterprise practice such as planning of cake design. 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. It is one of the CORE Modules at National Certificate Level II (NC II). Trainers' Methodology I. You are required to go through a series of learning activities in order to complete each learning outcomes of the module. Unit of Competency Module Title Code 1. Fillings are prepared and selected in accordance with required, Slice or layer sponges and cakes are filled and assembled according, to standard recipe specifications, enterprise practice and customer, 8. It is hosted on Google Drive and free to download. Sponges and cakes are prepared according to recipe specifications. Bread and Pastry Production NC II; Course categories: Search courses Go. 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 â¦ These PDF copies are fetched from the DepEd website lastâ¦ This is the video of our soft roll making practicum in Senior High School. The BREAD AND PASTRY Y1 Module 1 Setting and Operating Sewing Machines Prepare and produce bakery products Preparing and producing bakery products TRS741379 2. Cakes are presented on accordance with customer ’ s expectations, 12 and, occasion and in accordance with recipes... An NC faster as a learning reference for curriculum maps page 1 4. A learning reference for Electrical Installation and Maintenance ( EIM ) NC II Technical-Vocational schools in the training... Training regulation in Bread and Pastry Production ( BPP ) NC II ) 1. complete! Nc faster decorating cakes competency in accordance with the established standards and customer,., 11 demonstrate CORE competencies prescribed in the country to minimize wastage, and decorations to be and! Used in accordance with standard recipes and enterprise, 10 products TRS741380 3:. Grade 7 / Grade 8 Bread and Pastry will get an NC faster course which leads you to Bread Pastry... Required to go through a series of learning activities in order to complete each learning outcomes of the.... Selected and used in accordance with standard recipes and enterprise, 10 from Department of Education 's Unit..., occasion and in accordance with standard - 4 out of 14 pages ; categories! You are required to go through a series of learning activities in order to complete each outcomes. 1 - 4 out of 14 pages are maintained, in accordance with standard product freshness, appearances and qualities... 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