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How To Use This Competency Based Learning Material

This document provides instructions for using a competency-based learning module on bread and pastry production. The module will guide students through learning activities and self-checks to achieve the competencies required for bread and pastry production. It explains that students can demonstrate prior experience to receive recognition of prior learning and skip some activities. The module is designed for independent and self-paced study with feedback from an instructor. Upon completion, the instructor will arrange for a registered assessor to evaluate the student's competency achievement.

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raymond marcos
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59 views

How To Use This Competency Based Learning Material

This document provides instructions for using a competency-based learning module on bread and pastry production. The module will guide students through learning activities and self-checks to achieve the competencies required for bread and pastry production. It explains that students can demonstrate prior experience to receive recognition of prior learning and skip some activities. The module is designed for independent and self-paced study with feedback from an instructor. Upon completion, the instructor will arrange for a registered assessor to evaluate the student's competency achievement.

Uploaded by

raymond marcos
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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HOW TO USE THIS COMPETENCY BASED LEARNING

MATERIAL

Welcome to the module in “BREAD AND PASTRY


PRODUCTION NC II”. This module contains training materials and
activities for you to complete.

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.

This module will lead you through different learning activities in


order to complete each learning outcome of the module. Each learning
outcomes is provided with Information Sheets (Reference Materials for
further reading to help you better understand the required activities).
Follow these activities and answer the self-check at the end of each learning
outcome. You may remove a blank answer sheet at the end of each module
(or get one from your facilitator/trainer) to write your answers for each self-
check. If you have questions, don’t hesitate to ask your facilitator for
assistance.
Recognition of Prior Learning (RPL)
You may already have some or most of the knowledge and skills covered
in this learner's guide because you have:
been working for some time
already completed training in this area.

If you can demonstrate to your trainer that you are competent in a


particular skill or skills, talk to him/her about having them formally
recognized so you don't have to do the same training again. If you have a
qualification or Certificate of Competency from previous trainings, show it
to your trainer. If the skills you acquired are still current and relevant to
the unit/s of competency they may become part of the evidence you can
present for RPL. If you are not sure about the currency of your skills,
discuss this with your trainer.
Document No. NTTA-TM1-01
Date Developed:

Bread and Pastry June 2018 Issued by:


Production NCII DMIII Cavite
Developed by: Page ________
Mary Grace A. Dela Cruz Revision # 01
At the end of this module is a Learner’s Diary. Use this diary to record
important dates, jobs undertaken and other workplace events that will
assist you in providing further details to your trainer or assessor. A Record
of Achievement is also provided for your trainer to complete once you
complete the module.
This module was prepared to help you achieve the required competency,
in Prepare and Produce Bakery Products. This will be the source of
information for you to acquire knowledge and skills in this particular trade
independently and at your own pace, with minimum supervision or help
from your instructor.
 Talk to your trainer and agree on how you will both organize the
Training of this unit. Read through the module carefully. It is divided
into sections, which cover all the skills, and knowledge you need to
successfully complete this module.

 Work through all the information and complete the activities in each
section. Read information sheets and complete the self-check.
Suggested references are included to supplement the materials
provided in this module.

 Use the self-check questions at the end of each section to test your
own progress.

 When you are ready, ask your trainer to watch you perform the
activities outlined in this module.

 As you work through the activities, ask for written feedback on your
progress. Your trainer keeps feedback/ pre-assessment reports for
this reason. When you have successfully completed each element,
ask your trainer to mark on the reports that you are ready for
assessment.

 When you have completed this module (or several modules), and feel
confident that you have had sufficient practice, your trainer will
arrange an appointment with registered assessor to assess you. The
results of your assessment will be recorded in your competency
Achievement Record.

Document No. NTTA-TM1-01


Date Developed:

Bread and Pastry June 2018 Issued by:


Production NCII DMIII Cavite
Developed by: Page ________
Mary Grace A. Dela Cruz Revision # 01

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