TOURISM Qualification Title. Training materials are directly 2. It is one of the CORE Modules at National Certificate Level II (NC II). This will be the source of information for you to acquire knowledge and skills in this particular competency independently and at your own pace, … Sector. Training workshops and stations 32. SECTION 1 BREAD AND PASTRY PRODUCTION NC II QUALIFICATION 1 SECTION 2 COMPETENCY STANDARDS Basic Competencies 2 - 13 Common Competencies 14 - 2 8 Core Competencies 29 - 46 SECTION 3 TRAINING STANDARDS 3.1 Curriculum Design 47 - 50 3.2 Training Delivery 51 - 52 POLYTECHNIC COLLEGE OF DAVAO DEL SUR, INC. Mc Arthur Highway, Brgy. The unit of competency PREPARE AND PRODUCE BAKERY PRODUCTS contains the knowledge, skills and attitudes required for a BREAD AND PASTRY PRODUCTION Trainee. To learn more, view our. This module is prepared to help you achieve the required competency, in “BREAD AND PASTRY PRODUCTION NCII”. Training workshop and stations The different components or areas of a competency-based facility are: 1. performance test Interview CBC Bread and Pastry Production NC II - 13 - LO3. The unit of competency Prepare and Present Gateaux,Tortes and Cakes contains knowledge, skills and attituderequired for TRAINEES. 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. Academia.edu no longer supports Internet Explorer. Competency Based Learning Materials CBLM – well designed and carefully developed Learning materials that give trainees detailed instructions to guide them through the learning process. Career opportunities The learners demonstrate an understanding o f the core concepts and theories in bread and pastry production The learners independently demonstrate co re competencies in bread and pastry production as prescribed in the TESDA Training Regulation Program Overview 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. Learning is competency-based related to the competency or modular in structure 6. Relevance of the course 3. This Module is an exploratory course which leads you to Bread and Pastry ProductionNational Certificate Level II (NC II)1. Bread … Update: These learning materials may now be downloaded without making a request. Module Title PREPARING AND DISPLAY PETITS FOURS. COMPETENCY-BASED CURRICULUM BREAD AND PASTRY PRODUCTION NC II Technical Education and Skills Development Authority. TLE HE: Bread and Pastry Production 9 Q1M2 - Prepare and Produce Bakery Products Baking Ingredients Multimedia Toolkit for Bread & Pastry Production Course - Different Types of Packaging Bread and Pastry Products K to 12 Senior High School TVL Track Specialized Subject –Home Economics- Bread and Pastry Production (NC II) Using Baking Tools and Equipment in Preparing Pastry … Understand key concepts and demonstrate core competencies prescribed in the TESDA training regulation in Bread and Pastry Production. Your output shall serve as one of your portfolio for your Institutional Competency Evaluation for Preparing and Producing Pastry Products. Conduct of Competency Assessment - Script 1. Bread and Pastry Production NC II SELF - ASSESSMENT GUIDE QUALIFICATION: BREAD AND PASTRY PRODUCTION NC II Certificate of Competency 3: CAKE MAKING Units of Competency Covered: Prepare and present gateaux, tortes and cakes Present desserts Instruction: Read each of the questions in the left-hand column of the chart. COMPETENCY - BASED. :) Reply Delete Prepare and produce pastry products Preparing and producing pastry products TRS741380 3. Competency Based Learning Materials - Bread and pastry production NC II 1. K to 12 BASIC EDUCATION CURRICULUM JUNIOR HIGH SCHOOL. Thank you po! 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. BREAD AND PASTRY PRODUCTION NC II COMPETENCY-BASED LEARNING MATERIALS List of Competencies No. BREAD AND PASTRY PRODUCTION NCII Unit of Competency PREPARE AND DISPLAY PETITS FOURS. MATERIALWelcome to the module in BREAD AND PASTRYPRODUCTION NC II QUALIFICATION. Welcome to the world of Bread and Pastry Production! The unit of competency “Presenting Desserts” contains knowledge, skills and attitude required for TRAINEES. GRADE 8 Learners Materials LM The Deped Teachers Club. The unit of competency “Prepare and Produce Pastry Products” contains Phone: (02) 8887 7777. 2. Training is based on work that curriculum developed from the must be performed competency standards. The output of this LO is a complete Institutional Competency Evaluation Package for one Competency of BREAD AND PASTRY PRODUCTION NCII. õÒ8\9ÑÔ$šWx¯¾FÑ݂°ÉåÛ\Ēʔڻ„ìüí‘ÞÞóV’qI>N^ø‹ ´‰ãP6lâýŤ¹zC_SÀ‚ßB_†AeVYËãeö˜•˜C. This module contains training materials and activities for you to complete. Download. It covers 4 common competencies that a Grade 7 / Grade 8 Technology and Livelihood Education (TLE) student like you ought to possess, namely: 1. COMPETENCY BASED CURRICULUM BREAD AND PASTRY PRODUCTION NC. This module contains training materials and activities for you to complete. Sorry, preview is currently unavailable. Students of the Bread and Pastry Production NC II program are trained in using modern baking techniques, equipment, tools and utensils and other … E-mail: tesdaonlineprogram@tesda.gov.ph 31. Both streams are based on the Training Regulations, but the Entrepreneur-based TLE embeds entrepreneurship concepts in the teaching of the various subjects in HE, IA, AFA, and ICT. Academia.edu uses cookies to personalize content, tailor ads and improve the user experience. Kiagot, Digos City fHOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL Welcome to the module in BREAD AND PASTRY PRODUCTION NCII QUALIFICATION. HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL Welcome to the module in BREAD AND PASTRY PRODUCTION NCII QUALIFICATION. Good morning Candidates Welcome to Capiz National High School as your assessment Center I am Ailyn Mae O. Bengan, accredited assessor for Bread and Pastry Production NC II Before we proceed to the assessment proper I would like to welcome the presence of Mr. Dennis Quintana, TESDA Representative. module contains training materials and activities for you to complete. 1. This module contains training materials and activities for you to complete. Teacher’s signature:_____ Date outcome completed:_____ pdfsdocuments2 com. R , 4 a 0Na }) $ tg c* tg * tg r= * d ( t . Prepare and produce bakery products Preparing and producing bakery products TRS741379 2. DepEd Learning Portal. K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATION HOME ECONOMIC – BREAD AND PASTRY PRODUCTION (Exploratory) *TWG on K to 12 Curriculum Guide – version January 31, 2012 5 The diagram shows that Technology and Livelihood Education encompasses the field of Home Economics, Industrial Arts, Agri-Fishery Arts and ICT. This module contains … Your success in this exploratory course on Bread and Pastry Production is shown in your ability to perform the performance standards found in each Lesson. 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. HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL Welcome to the module in BREAD AND PASTRY PRODUCTION NCII QUALIFICATION. The training is based on the 4. INTRODUCTION GeoCities. Bread And Pastry Module gutscheinshow de. You can download the paper by clicking the button above. You are required to go through a series of learning activities in order to complete each learning outcomes of the module. The unit of competency “ Presenting Desserts” contains knowledge, skills and attitude required for TRAINEES. HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL Welcome to the module in BREAD AND PASTRY PRODUCTION NCII QUALIFICATION. This module contains training materials and activities for you to complete. 1NATIONAL CERTIFICATE (NC) is a certification issued to individuals who achieved all the required units of competency for a national qualification as defined under the Training Regulations. BREAD AND PASTRY PRODUCTION NC II Page No. Enter the email address you signed up with and we'll email you a reset link. This module containstraining materials and activities for you to complete. You are required to go through a series of learning activities in order to complete each of the learning outcomes of the module. Contact. competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique Prepare a variety of baked products using creaming, sponge, muffin, basic custards methods, cake & dessert and bread preparation. Assessment of learners is based … Sector TOURISM Qualification Title BREAD AND PASTRY PRODUCTION NCII Unit of Competency PREPARE AND PRESENT GATEAUX, TORTES AND CAKES Module Title PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES CAPIZ STATE UNIVERSITY, MAIN CAMPUS Fuentes Drive, Roxas City, Capiz, COLLEGE OF EDUCATION J V ( ( ( ` ` wJ j( ( ( Na |>|>|>$ ) $ |>|>|> ) = = = TABLE OF CONTENTS TOURISM SECTOR BREAD AND PASTRY PRODUCTION NC II Page No. Acquire skills and knowledge necessary to become a certified bread and pastry producer. This module contains training materials and activities for you to complete. Unit of Competency Module Title Code 1. 5. 1. ... Group discussion/interaction Assignment method Competency-based learning materials method ASSESSMENT METHODS: Written test Practical! Approved learner's manual by the DepEd in 2016. LEARNING MATERIAL. By using our site, you agree to our collection of information through the use of cookies. The unit of competency “ Prepare and Produce Bakery Products” contains knowledge, skills and attitude required for TRAINEES. The unit of competency “Perform Mensuration and Calculation” contains knowledge, skills and attitudes required for Bread and Pastry Exploratory. This module contains training materials and activities for you to complete. To browse Academia.edu and the wider internet faster and more securely, please take a few seconds to upgrade your browser. Bread and Pastry Production Learner's Module; Modules prepared by Tech-Voc Unit of DepEd for tech-voc schools: Module 1 - … Kiagot, Digos City f HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL Welcome to the module in BREAD AND PASTRY PRODUCTION NCII QUALIFICATION. K TO 12 BREAD AND PASTRY TEACHER S GUIDE Republic of the. Basic concepts in bread and pastry production 2. This unit of competency PREPARE AND PRODUCE PASTRY PRODUCTS deals with knowledge and skills required by bakers an d pastry cooks (patissiers).It is one of the core competencies of BREAD AND PASTRY PRODUCTION at National Certificate NCII. PEVOTI Building, TESDA Complex, East Service Road, Taguig City, PH 1630. Ii Page No METHODS: Written test Practical r= * d ( t DAVAO DEL SUR INC.... 12 BASIC Education CURRICULUM JUNIOR HIGH SCHOOL r, 4 a 0Na } ) $ tg *! And attituderequired for TRAINEES Date outcome completed: _____ BREAD and PASTRY PRODUCTION NC II competency-based materials! 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