CBLM Prepare and Serve Other Type of Desserts

COMPETENCY BASED LEARNING
MATERIAL
Sector TOURISM
Qualification Title: BREAD AND PASTRY PRODUCTION NCII
Unit of Competency: PREPARE AND SERVE OTHER TYPES OF

DESSERTS
Module Title: PREPARING AND SERVING OTHER TYPES OF

DESSERTS
Quirino State University – Maddela Campus

Dipintin, Maddela, Quirino
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.
The unit of competency “Prepare and Serve Other Types of Desserts”

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. In each learning outcome are
Information Sheet, Self-Checks, Task Sheets and Job Sheets. The follow these
activities on your own. If you have questions, don’t hesitate to ask your facilitator for
assistance.
The goal of this course is the development of practical skills in supervising

work-based training. Tools in planning, monitoring and evaluation of work-based
training shall be prepared during the workshop to support in the implementation of
the training program.
This module is prepared to help you achieve the required competency, in

“BREAD AND PASTRY PRODUCTION NCII”.
This will be the source of information for you to acquire knowledge and skills
in this particular competency independently and at your own pace, with minimum
supervision or help from your facilitator.
Remember to:
 Work through all the information and complete the activities in each section.
 Read information sheets and complete the self-check. Answer keys are
included in this package to allow immediate feedback. Answering the self-
check will help you acquire the knowledge content of this competency.
 Perform the task sheets and job sheets until you are confident that your
output conforms to the performance criteria checklist that follows the sheets.
 Submit outputs of the task sheets and job sheets to your facilitator for
evaluation and recording in the Accomplishment Chart. Outputs shall serve as
your portfolio during the institutional competency evaluation.
A certificate of achievement will be awarded to you after passing the

evaluation. You must pass the institutional competency evaluation for this
competency before moving to another competency.
Date Developed: Document No. NTTA-TM1-07

September 2021 Issued by:
CBLM Date Revised:
February 2012
Bread and Pastry NTTA
Developed by: Page 2 of 61
Production NCII NTTA
Revision # 01
“Prepare and Display

Petits Fours ”
+BREAD AND PASTRY PRODUCTION NCII
80 Hours
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code

Prepare and Produce Preparing and Producing
1 TRS741379
Bakery Products Bakery Products
Prepare and Produce Preparing and Producing
2 TRS512317
Pastry Products Pastry Products
Prepare and Present
Preparing and Presenting
3 Gateaux, Tortes and TRS512318
Gateaux, Tortes and Cakes
Cakes
Prepare and Display Preparing and Display
4 TRS512321
Petits Fours Petits Fours
Prepare and Serve Other Preparing and Serving
5 TRS741343
Types of Dessert Other Types of Dessert
Date Developed: Document No. NTTA-TM1-07

September 2021 Issued by:
CBLM Date Revised:
February 2012
Bread and Pastry NTTA
Developed by: Page 3 of 61
Production NCII NTTA
Revision # 01
“Prepare and Display

Petits Fours ”
MODULE CONTENT
Qualification: BREAD AND PASTRY PRODUCTION NCII
Unit of Competency: Prepare and Serve Other Types of Dessert
Module Title: Preparing and Serving Other Types of Dessert
Introduction:
This module deals with knowledge, skills and attitude in preparing

other types of desserts, and other various and specialized techniques of
desserts presentation required by patissiers in hospitality enterprises.
Nominal Duration: 10 Hours
Learning Outcomes:
At the end of this module you MUST be able to:

LO 1 Prepare other types of desserts.
LO 2 Plan, prepare and conduct a dessert trolley presentation.
LO 3 Store and package desserts.
Summary of Learning Outcomes
LEARNING OUTCOME NO. 1 Prepare other types of desserts
Assessment Criteria
1. Ingredients are selected, measured and weighed according to recipe
requirements, enterprise and customer preferences.
2. Required temperature is selected to prepare products in accordance with
the desired characteristics, standard recipe specifications and enterprise
practices.
3. Desserts are prepared according to recipe specifications and desired
product characteristics
4. Appropriate equipment are used according to required pastry and bakery
products and standard operating procedures
Contents
1. Varieties and characteristics of specialized cakes, both classical and contemporary and
other types of desserts
2. Commodity knowledge, including quality indicators of specialized cakes and other
types of desserts
3. Culinary terms related to specialized cakes and other types of desserts
4. Portion control and yield
5. Standard recipe specifications of specialized cakes and other types of desserts
6. Standard Operating Procedures in preparing other types of desserts
Conditions: Students/trainees must be provided with the following:
 Commercial mixers and attachments
 Scales and Measuring Devices
 Piping bags and attachment
 Whisks, beaters, spatulas
 Cutting implements for nuts and fruits, graters
 Oven
 Cake and sponge tins and moulds
 Wooden spoons
 Bowl cutters
ASSESSMENT METHOD
 Oral-recitation
 Written examination
 Observation
 Demonstration
Learning Experiences/Activities
Prepare other types of desserts
Learning Activities Special Instructions
Read: Information Sheet LO1.4.1.1 This Learning Outcome deals with the
development of the Institutional
Prepare other types of desserts Competency Evaluation Tool which
trainers use in evaluating their
1. Prepare petit four bases
trainees after finishing a competency of
2. Cut and assemble bases for the qualification.
petit four glace
3. Prepare and flavor fillings to Go through the learning activities
required consistency outlined for you on the left column to
gain the necessary information or
4. Prepare petit four glace for
knowledge before doing the tasks to
glazing practice on performing the
5. Decorate petit four glace to requirements of the evaluation tool.
enhance customer eye appeal The output of this LO is a complete
6. Display petit four glace Institutional Competency Evaluation
Package for one Competency of BREAD
AND PASTRY PRODUCTION NCII.
Perform: Task Sheet LO1. Your output shall serve as one of your
portfolio for your Institutional
Competency Evaluation for Preparing
and Display Petits Fours.
Feel free to show your outputs to your

trainer as you accomplish them for
guidance and evaluation.
This Learning Outcome deals with the

development of the Institutional
Competency Evaluation Tool which
trainers use in evaluating their
trainees after finishing a competency of
the qualification.
Go through the learning activities

outlined for you on the left column to
gain the necessary information or
knowledge before doing the tasks to
practice on performing the
requirements of the evaluation tool.
After doing all the activities for this

LO1: Prepare Ice Petits Fours; you are
ready to proceed to the next LO2:
Prepare Fresh Petits Fours.

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COMPETENCY BASED LEARNING

Qualification Title: BREAD AND PASTRY PRODUCTION NCII

Unit of Competency: PREPARE AND SERVE OTHER TYPES OF

Module Title: PREPARING AND SERVING OTHER TYPES OF

Quirino State University – Maddela Campus

Welcome to the module in BREAD AND PASTRY PRODUCTION NCII

The unit of competency “Prepare and Serve Other Types of Desserts”

You are required to go through, a series of learning activities in order to

The goal of this course is the development of practical skills in supervising

This module is prepared to help you achieve the required competency, in

A certificate of achievement will be awarded to you after passing the

Date Developed: Document No. NTTA-TM1-07

“Prepare and Display

No. Unit of Competency Module Title Code

Date Developed: Document No. NTTA-TM1-07

“Prepare and Display

Qualification: BREAD AND PASTRY PRODUCTION NCII

Unit of Competency: Prepare and Serve Other Types of Dessert

Module Title: Preparing and Serving Other Types of Dessert

This module deals with knowledge, skills and attitude in preparing

Nominal Duration: 10 Hours

At the end of this module you MUST be able to:

Prepare other types of desserts

Learning Activities Special Instructions

Feel free to show your outputs to your

This Learning Outcome deals with the

Go through the learning activities

After doing all the activities for this

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