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The document outlines a table of specification for the Bread and Pastry Production NC II competency. It is divided into 5 core competencies that include preparing and producing bakery products, pastry products, gateaux, tortes, cakes and petit fours. A total of 105 hours are allotted across the 5 competencies with no hours specified for applying, analyzing, evaluating or creating. The percentage columns are blank, indicating no information is provided about performance in those areas.

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731 views

TOS

The document outlines a table of specification for the Bread and Pastry Production NC II competency. It is divided into 5 core competencies that include preparing and producing bakery products, pastry products, gateaux, tortes, cakes and petit fours. A total of 105 hours are allotted across the 5 competencies with no hours specified for applying, analyzing, evaluating or creating. The percentage columns are blank, indicating no information is provided about performance in those areas.

Uploaded by

Shommer Shots
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLSX, PDF, TXT or read online on Scribd
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APOSAGA, EL ROY S.

TABLE OF SPECIFICATION

TIME ALLOTED REMEMB UNDERST APPLYING ANNALYZ EVALUATI


CONTENT (HOURS) ERING ANDING ING NG

PREPARE AND PRODUCE BAKERY PRODUCTS

1.1 Prepare bakery products

12
1.2 Decorate and present bakery products
10 HOURS
13
1.3 Store bakery products

PREPARE AND PRODUE PASTRY PRODUCTS

2.1 Prepare pastry products

9
2.2 Decorate and present past products 8 HOURS
9
2.3 Store pastry products

PREPARE AND PRESENT GATEAUX, TORTES, AND CAKES

TOPIC 3: NATURE AND ELEMENTS OF COMMUNICATION.

11
OBJECTIVE 1:DEFINE EFFECTIVE COMMUNICATION.

13
OBJECTIVE 2: DISCUSS THE ELEMENTS OF COMMUNICATION

10 HOURS

12
OBJECTIVE 3 : DEMONSTRATE THE PROCESS OF COMMUNICATION.
TOTAL 28 HOURS 24 34 12 9 0
PERCENTAGE 100 % 30.37975 43.03797 15.18987 11.39241 0
CREATIN TOTAL PERCENT PLACEMENT
G AGE

12 Question 1,2,3,4,5

13

11

13

12

0 79
0 100
APOSAGA, EL ROY S.
TABLE OF SPECIFICATION IN BREAD AND P

TIME ALLOTED
CORE COMPETENCIES (HOURS)
REMEMBERING UNDERSTANDING

PREPARE AND PRODUCE BAKERY PRODUCTS

1.1 Prepare bakery products

1.2 Decorate and present bakery products


21 hours
1.3 Store bakery products

PREPARE AND PRODUE PASTRY PRODUCTS

2.1 Prepare pastry products

2.2 Decorate and present past products


21 hours
2.3 Store pastry products
21 hours

PREPARE AND PRESENT GATEAUX, TORTES, AND CAKES

3.1 Prepare sponge and cakes

3.2 Prepare and use fillings

3.3. Decorate cakes


21 hours
3.4 Present cakes

3.5 Store cakes

PREPARE AND DISPLAY PETIT FOURS

4.1 Prepare iced petits fours

4.2 Prepare fresh petits fours


21 hours
4.3 Prepare marzipan petits fours

4.4 Prepare caramelized petits fours

4.5 Display petits fours

4.6 Store petits fours

PRESENT DESSERT
5.1 Prepare and serve plated desserts
21 hours
5.2 Plan, prepare and present dessert buffet selection or plating

5.3 Store and package desserts


TOTAL 105 hours 0 0
PERCENTAGE 100 % #DIV/0! #DIV/0!
D AND PASTRY PRODUCTION NC II

APPLYING ANNALYZING EVALUATING CREATING TOTAL PERCENTAGE


0 0 0 0 0
#DIV/0! #DIV/0! #DIV/0! #DIV/0! #DIV/0!
BREAD AND PASTRY PRODUCTION NC II

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