BREAD AND PASTRY PRODUCTION NCII

COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

Prepare and produce bakery Preparing and producing TRS741379

1.
products bakery products

Prepare and produce pastry Preparing and producing TRS741380

2.
products pastry products

Prepare and present Preparing and presenting TRS741342

3.
gateaux, tortes and cakes gateaux, tortes and cakes

Prepare and display petit Preparing and displaying petit TRS741344

4.
fours fours

5. Present desserts Presenting desserts TRS741343

 MODULE CONTENT

UNIT OF COMPETENCY Prepare and Prepare and present gateaux, tortes, and
cakes

MODULE TITTLE Preparing and presenting gateaux, tortes, and cakes

MODULE DESCRIPTOR:

This module deals with the knowledge, skills, and application towards preparing and
presenting gateaux, tortes, and cake. It details the requirements for this competency in
accordance with standard specifications and enterprise practice such as planning of cake
design, icing, and decorations to be used and the steps in decorating cakes.

NOMINAL DURATION: 45 hrs.

LEARNING OUTCOMES:
At the end of this module you MUST be able to:
Prepare sponges and cakes
Prepare and use fillings
Decorate cakes
Present cakes
Store cakes

ASSESSMENT CRITERIA:
1. Ingredients are selected, measured and weighed according to recipe requirements,
enterprise practice and customer practices
2. Required oven temperature is selected to bake goods in accordance with desired
characteristics, standard recipe specification and enterprise practices
3. Sponges and cakes are prepared according to recipe specifications, techniques and
condition and desired product characteristics.
4. Appropriate equipment are used according to required pastry and bakery products
and standard operating procedures
5. Sponges and cakes are cooled according to established standards and procedures
6. Fillings are prepared and selected in accordance with required consistency and
appropriate flavors
7. Slice or layer sponges and cakes are filled and assembled according to standard recipe
specifications, enterprise practice and customer preferences
8. Coatings and sidings are selected according to the product characteristics and required
recipe specifications
9. Sponges and cakes are decorated suited to the product and occasion and in accordance
with standard recipes and enterprise practices
10. Suitable icings and decorations are used according to standard recipes and/or
enterprise standards and customer preferences
11. Cakes are presented on accordance with customer’s expectations and established
standards and procedures
12. Equipment are selected and used in accordance with service requirements
13. Product freshness, appearances and eating qualities are maintained in accordance with
the established standards and procedures
14. Cakes are marked or cut portion-controlled to minimize wastage and in accordance
with enterprise specifications and customer preferences
15. 1 Cakes are stored in accordance with establishment’s standards and procedures
16. Storage methods are identified in accordance with product specifications and
established standards and procedures
 LEARNING OUTCOME NO. 1: PREPARE SPONGES AND CAKES

CONTENTS:

1. Culinary terms related to cakes

2. Identify the main ingredients used for cakes
3. Identify the specific temperature used for different type of cakes
4. Classify the different types of cakes
5. Enumerate the mixing method used for shortened cakes and foam type cakes
6. Identify the cooling temperature of cakes
7. Different equipment’s in baking
8. Baking conditions and temperature

ASSESSMENT CRITERIA:

1. Ingredients are selected, measured and weighed according to recipe requirements,

enterprise practices and customer practices
2. Required oven temperature is selected to bake goods in accordance with desired
characteristics, standard recipe specifications and enterprise practices
3. Sponges and cakes are prepared according to recipe specifications, techniques and
conditions and desired product characteristics
4. Appropriate equipment are used according to required pastry and bakery products and
standard operating procedures
5. Sponges and cakes are cooled according to established standards and procedures

CONDITIONS:

Students/trainees must be provided with the following:

 Personal protective equipment

 Bake ware
 Small hand tools
 Large equipment

METHODOLOGY:

 Lecture/discussion
 Demonstration/application
  Actual presentation

ASSESSMENT METHOD:

 Oral-recitation
 Written examination
 Direct observation
 Learning Experiences
Learning Outcome No. 1
Prepare Sponges and Cakes

Learning Activities SPECIAL INSTRUCTIONS

Definition of terms This learning outcome deals with the
Introduction to gateaux, tortes, and cakes development of the institutional competency
Read: information sheet 3.1-1 evaluation tool which trainers use in evaluating
PREPARE AND BAKE SPONGES AND their trainees after finishing a competency of
CAKES FOR GATEAUX, TORTES, AND the qualification.
CAKES.
1. Select required commodities according Go through the learning activities outlined for
to recipe and production requirements. you on the left column to gain the necessary
2. Prepare a variety of sponges and cakes information or knowledge before doing the
for gateaux, tortes, and cakes to desired task to practice on performing the requirements
product characteristics of the evaluation tool. The output of this LO is
3. Produce a variety of sponges and cakes a complete institutional competency evaluation
for gateaux, tortes, and cakes according package for one competency of BREAD AND
to standard recipes and enterprise PASTRY PRODUCTION NCII. Your output
standards. shall serve as one of your portfolio for your
4. Use appropriate equipment to prepare institutional competency evaluation for
and bake sponges and cakes for Prepare and Prepare and present
gateaux, tortes, and cakes gateaux, tortes, and cakes
5. Use correct techniques to produce
sponges and cakes for gateaux, tortes, Feel free to show your outputs to your trainer
and cakes as you accomplish them for guidance and
6. Bake sponges and cakes for gateaux, evaluation.
tortes, and cakes to enterprise
requirements and standards This learning outcome deals with the
7. Select correct oven conditions for development of the institutional Competency
baking sponges and cakes for gateaux, Evaluation tool which trainers use in
tortes and cakes. evaluating their trainees after finishing a
competency of the qualification
PERFORM: TASK SHEET 3.1-1
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 sponges and Cakes: you are ready
to proceed to the next LO2: Prepare and use
Fillings.
Definition of terms

Terms Explanation

Agar Agar Setting agent derived from seaweed. Much

stronger than gelatin and harder to use. More
stable. Vegetarian alternative to gelatin.

Allergen A substance that is foreign to the body and can

cause an allergic reaction in certain people.

Compound chocolate A baker’s chocolate made with cocoa mass and

vegetable fat.
Can be used without tempering.
Not as flavorsome but cheaper and very
practical to use.

Couverture chocolate A good quality chocolate made with cocoa

mass and cocoa butter.
Need to be tempered before using as garnish.
Expensive and best flavor.

Daquoise A cake sponge made with a meringue and nuts

folded through
Fillings An ‘insert’ in between of the cake to enhance
the taste and the layer of the cake.

French Pastries ‘Individual cake/pastries’ with approximate

size of 5 to 6 cm, a term commonly used as
‘assorted French Pastries’ in the industry.

Ganache A chocolate paste/filling made from boiling of

cream and stirring it into the chocolate.

Gateau French name given to structured layered cake

interspersed with flavored cream or mousse,
décor applied to sides.

Gelatin Setting agent derived from animal’s bones and

skins, used to stabilize creams.

Jellying Agent An agent used to set (soft solid food). e.g.

Gelatin, Agar-agar, Pectin.

Joconde Sponge A thin sponge sheet made from almond or

 marzipan past.

Kahlua Coffee liqueur

Marzipan Almond paste made form icing sugar and

almonds

Mascarpone cheese A Cream cheese that has tartaric acid added to

give sour flavor
Fat content will arrange from 25% to 75%,
depending on manufacturer. Used in Tira Misu
Dessert.

Petit gateaux Small individual cakes of the larger variety.

Tempering Process of heating, cooling and warming up

chocolate to appropriate temperature to align
the cocoa butter crystals thus setting the
chocolate.
Torte Similar to gateau but of Austrian, German,
Italian and eastern European origins.
The name can be applied to either.
Tortes can have pastry layers and more fruit
and nuts tend to be used in some structures
Trimoline Invert sugar – mixture of dextrose and fructose
in approximately equal proportions, created by
treating sucrose with an enzyme-
sucrose+water=Dextrose+frustose
Introduction to gateaux, tortes and cakes

Traditionally Gateaux and Tortes are described as a cake or sponge soaked with a syrup or
liqueur and layered with fillings such as buttercreams, fresh creams, mousses, Ganache, custards,
fruits and jellies and can include pastries such as puff pastry, short pastry, choux pastry and
meringue based baked goods.

It is also interpreted as individual decorated wedge of a layered cake. Gateaux in France refer to
all Cakes and Pastries of a certain size, usually bigger than one portion.

 Glazed
 Masked
 Sprayed
 Covered or
 Coated.

with chocolate, marzipan, fresh cream, icings or buttercreams.

Decorations should be suited to the texture of the cake, so that the customer can experience:

 Creamy
 Crispy or crunchy
 Fruity.

Traditionally Gateaux and Tortes were decorated by the slice.

Due to high labour cost and introduction of plated design and decorations when serving cakes or
gateaux this is no longer required.

Nevertheless some traditional cakes may require individual slice decorations. Today the terms
are interchangeable and are grossly used to market the product – the specialty cake.

Like most of products in patisserie eye appeal and flavour of the product are vital to the success
of selling and customer satisfaction.

There are endless possibilities to create new textures, flavours and combinations and
individuality is recognized by the consumer.

Gateaux can also be produce in slab and slice individually, or produced in small sizes (approx. 5
– 6cm).

The smaller sizes are commonly called French Pastries (individual portion size cakes)
 INFORMATION SHEET

PREPARE SPONGES AND CAKES

Learning Objectives: