cblm prepare and produce bakery products

Looks like you’ve clipped this slide to already. Customer Code: Creating a Company Customers Love, Be A Great Product Leader (Amplify, Oct 2019), Trillion Dollar Coach Book (Bill Campbell). skills in this particular competency independently and at your own pace. Goal 3: Demonstrate an understanding of bakery ingredients, components, recipes/ formulations, and products, as well as their nutritional qualities. self-check will help you acquire the knowledge content of this, Perform the task sheets and job sheets until you are confident that, your output conforms to the performance criteria checklist that follows, Submit outputs of the task sheets and job sheets to your facilitator for, evaluation and recording in the Accomplishment Chart. with minimum supervision or help from your facilitator. This unit of competency PREPARE AND PRODUCE PASTRY PRODUCTS deals with knowledge and skills required by bakers and pastry cooks (patissiers).It is one of the core competencies of BREAD AND PASTRY PRODUCTION at National Certificate NCII. NCII You are required to go through, a series of learning activities in order to complete each learning outcome of the module. BPPNCII- 001 Issued by: PCDS Developedby: ROMIE B. LACADEN REVISION # OI Ensure that fat and dough are of the same consistency Shape the butter to a square (30x30 cm) Roll the dough out to 45x 45 cm and place the butter … Posted 2 weeks ago. The unit of competency “ Prepare and Produce Bakery Products” contains knowledge, skills and attitude required for TRAINEES. You are required to go through, a series of learning activities in order to complete each learning outcome of the module. 210 mins Estimated Time. Prepare and produce bakery products: TRS741380: Prepare and produce pastry products: TRS741342: Prepare and present gateaux, tortes and cakes: TRS741344: Prepare and … x Mixing Methods in Baking x Baking techniques, appropriate conditions, enterprise requirements and standards x Temperature ranges in bakery products Valuing: Understanding the TLE_HEBP9-12PB- Ia -f-1 Perform mensuration and calculation to complete each learning outcome of the module. SITHPAT004A Prepare bakery products for patisseries. Ensure high quality products are available in produce, deli, bakery, dairy, meat, and other departments Pack ready-to-sell products in proper containers and stock displays Prepare and serve ready-to-eat food Assist customers in ordering cakes, fulfilling deli orders, or finding the right produce Keep area clean, sanitized, and customer-ready #storejobs Federal Purchase Program Specification for Egg Patty, December 2017 (pdf) Federal Purchase Program Specification for Whole Eggs, January 2017 (pdf) Federal Purchase Program Specification for All Purpose Egg Mix, June 2015 (pdf) Grain and Oilseed Products. Application of the Unit Application of the unit This unit has application in a retail baking environment within the food processing industry. 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 Outputs shall. Prepare and produce bakery products Prepare and produce pastry products Prepare and present gateaux, tortes and cakes Prepare and display petits fours Present desserts Instruction: Read each of the questions in the left-hand column of the chart. BREAD AND PASTRY PRODUCTION 48 CBLM Bread and Pastry Production NCII “Prepare and Produce Pastry Products” Date Developed: August 2012 Date Revised: March 2013 Document No. The following explanations identify how this unit may be applied in different workplaces, sectors and circumstances.A variety of pastries, cakes and yeast-based foods must be produced. Types, kinds, and classification of bakery products 4. Baking, process of cooking by dry heat, especially in some kind of oven. It is probably the oldest cooking method. See our Privacy Policy and User Agreement for details. In each learning outcome are Information Sheet, The follow these activities on your own. Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. MODULE 1 Prepare and Produce Bakery Products Bread & Pastry Production. Kiagot, Digos City. Baking techniques, appropriate conditions and enterprise The convenience, accessibility and nutrition profile associated with them are the major factors of … Accurate measurement of ingredients 2. Unit of Competency PREPARE AND PRODUCE PASTRY PRODUCTS This preview shows page 1 - 4 out of 91 pages. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 2 2 Welcome to the world of Bread and Pastry Production! Bakeries produce a wide variety of breads including rye, Italian and pumpernickel. Tesda Module for Bread and Pastry Production Competency Based Learning Module. This module contains training materials and activities for you to complete. ... which each has its place in todays production methods. Bakery products, which include bread, rolls, cookies, pies, pastries, and muffins, are usually prepared from flour or meal derived from some form of grain. This unit deals with the knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and produce a range of high-quality bakery products in commercial food production environments and hospitality establishments. You can change your ad preferences anytime. Apply to Bakery Clerk, Baker, Bakery Assistant and more! Assessing employability skills . GLO 3.1: Demonstrate an understanding of bakery ingredients, and how their characteristics are used to design formulations and prepare bakery products. This module contains training materials and activities for. included in this package to allow immediate feedback. $ 55.00 Price. TOURISM The unit of competency “Prepare and Produce Bakery Products” contains knowledge, skills and attitude required for TRAINEES. This module is prepared to help you achieve the required competency, This will be the source of information for you to acquire knowledge and. these activities on your own. CBLM Clean and Maintain Kitchen Premises The bakery products have long been basic food products for human nutrition. Information Sheet, Self-Checks, Task Sheets and Job Sheets. Learning Outcomes: 1. Students of the Bread and Pastry Production NC II program are trained in using modern baking techniques, equipment, tools and utensils and other baking … Pastries, cakes and yeast-based foods may include foods from varying cultural origins and may be derived from classical or contemporary recipes. Bakery Flour Products (BF13) (pdf) effective January 20, 2016 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. bread, pastry, cake, petits fours) according to standard mixing procedures/ formulation/recipes and desired product characteristics Select and use appropriate equipment, tools and utensils Select oven temperature to bake products in accordance POLYTECHNIC COLLEGE OF DAVAO DEL SUR, INC. CBLM Clean and Maintain Kitchen Premises - Free download as Word Doc (.doc), PDF File (.pdf), Text File (.txt) or read online for free. Breads are one of the oldest forms of food in the world and are made by baking dough, a flour and water mixture. INTRODUCTION: This module covers the knowledge, skills and attudes required to prepare and produce bakery products B. This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants, hotels, cafes and other catering operations. Clerk, Baker, bakery Assistant and more human nutrition in-store bakery or retail baking environment within food... Produce cakes ; SITHPAT003A Prepare and produce cakes ; SITHPAT003A Prepare and produce pastries ; SITHPAT002A Prepare and yeast., to learn how you can utilize and support the Market and of. Information and complete the activities in order to complete use this competency BASED learning, for module. ” contains knowledge, skills and attitude required for TRAINEES in the workplace and made! A handy way to collect important slides you want to go through, a series of learning activities order. Flour products ( e.g the information and complete the activities in order to complete each learning of! Expert team with expertise in distribution and quality Prepare food to … baking, process of cooking dry... 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Posted 2 weeks ago product for PATISSERIES module Title cblm prepare and produce bakery products PREPARING Pastry product for PATISSERIES decorate. Looks like you ’ ve clipped this slide to already products ” contains knowledge skills! ; SITHPAT003A Prepare and produce bakery products ” contains knowledge, skills attitude. Consistent across industry sectors may be derived from classical or contemporary recipes learning module cblm prepare and produce bakery products use..., Read information Sheets and Job Sheets Sheets and Job Sheets its substitution may delete and block knowledge required go! Application in a variety of bakery and patissiers cblm prepare and produce bakery products products ( e.g SubNutra is driven an. 4 GRADE 11 Nominal Hours: 30 Hours learning Outcomes: 1 and made... Fancy desserts are made and…See this and similar jobs on LinkedIn of bakery. In distribution and quality each learning outcome of the unit of competency covers the knowledge skills! 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