Sector: TOURISM SECTOR
Qualification:Bread and Pastry Production NC II
Unit of Competency:Prepare and Produce Bakery Products
Module Title:Preparing and Producing Bakery Products
Suggested Duration:20 Hrs.
|Learning Outcomes: | | | |LO1. Prepare bakery products | | | |LO2. Decorate and present bakery products | | | |LO3. Store bakery products | |INTRODUCTION | |This module is designed to enhance the knowledge, skills and attitude of the trainees in preparing and producing bakery products. | |B. LEARNING ACTIVITIES: | |LO1. Prepare bakery products | |Learning Content |Presentation |Methods |Practice |Feedback |Resources |Time | |Baking ingredients and their functions |Read Information Sheets #1.1 | |Answer Self Check #1.1 |Compare answer to Self Check key #1.1| | | | |Baking Ingredients |Lecture/ Discussion | | |PowerPoint |2 hr. | |Proper way of measuring ingredients |Read Information Sheets # 1.1-2 | |Answer Self Check 1.1-2 |Compare answer to Self Check key # |presentation | | | | |Lecture/ discussion/ |...