TRAINING PLAN

Qualification : Bartending NCII

Partner Company : Cindys Bakery and Restaurant
Institution : Baking Master’s Academy
Duration : 40hrs
Trainees’
Facilities/
Training Training Mode of Assessment Date and
Staff Tools and Venue
Requirement Activity/Task Training Method Time
Equipment
s
UC 3. Decorate cakes
Prepare Select ,measure Dual Leo D. Production Cindys Observation October
sponge and and weigh Training Cabañer area Bakery and 2019
cakes ingredients System o Weighing Restaurant
according to Asst. scales F.Tañedo 8am–
recipe Baker St. Tarlac 12pm
requirements, City
enterprise
practices and
customer practices
Select required Dual Leo D. Production Cindys Observation October
oven temperature Training Cabañer area Bakery and 2019
to bake goods in System o Commercial Restaurant
accordance with Asst. convection F.Tañedo
desired Baker oven St. Tarlac 1pm-5pm
characteristics, City

Bread and Pastry Production NC II Date Developed: Issued by:

Training Plan October, 2019 LR TRAINING CENTER
SUPERVISE WORK-BASED
Developed by:
LEARNING Page 1 of 7
LALAINE C. RAZON
 standard recipe April
specifications and 9,2019
enterprise 8am-
practices 12pm

Prepare Sponges Dual Leo D. Production Cindys Observation April

and cakes Training Cabañer area Bakery and 9,2019
according to recipe System o Heavy duty Restaurant
specifications, Asst. stand mixer F.Tañedo 1pm-3pm
techniques and Baker Commercial St. Tarlac
conditions and convection City
desired product oven
characteristics
Use appropriate Dual Leo D. Production Cindys Observation April
equipment Training Cabañer area Bakery and 9,2019
according to System o Heavy duty Restaurant
required pastry Asst. stand mixer F.Tañedo 3pm-5pm
and bakery Baker St. Tarlac
products and City April
standard operating 10,2019
procedures
8am-12pm

Cool sponges and Dual Leo D. Chiller Cindys Observation April

Bread and Pastry Production NC II Date Developed: Issued by:

Training Plan October, 2019 LR TRAINING CENTER
SUPERVISE WORK-BASED
Developed by:
LEARNING Page 2 of 7
LALAINE C. RAZON
 cakes according to Training Cabañer Shelves Bakery and 10,2019
established System o Restaurant
standards and Asst. F.Tañedo 1pm-3pm
procedures Baker St. Tarlac
City
Prepare and Prepare and select Dual Leo D.  Production Cindys Observation April
use fillings Fillings in Training Cabañer area Bakery and 10,2019
accordance with System o  Piping bags Restaurant
required Asst.  Fillings F.Tañedo 3pm-5pm
consistency and Baker St. Tarlac April
appropriate flavors City 11,2019

8am-10am

Fill and assemble Dual Leo D.  Production Cindys Observation April

Slice or layer Training Cabañer area Bakery and 11,2019
sponges and cakes System o  Pastry bag Restaurant
are according to Asst.  Pastry F.Tañedo 10am-
standard recipe Baker brush St. Tarlac 12pm
specifications,  Pastry tip City
enterprise practice  Rubber
And customer scrapper
preferences  Spatula
 Wooden
spoon

Bread and Pastry Production NC II Date Developed: Issued by:

Training Plan October, 2019 LR TRAINING CENTER
SUPERVISE WORK-BASED
Developed by:
LEARNING Page 3 of 7
LALAINE C. RAZON
 Select Coatings Dual Leo D.  Pastry bag Cindys Observation April
and sidings Training Cabañer  Pastry Bakery and 11,2019
according to the System o brush Restaurant
product Asst.  Pastry tip F.Tañedo 1pm-3pm
characteristics and Baker  Rubber St. Tarlac
required recipe scrapper City
specifications  Spatula
 Wooden
spoon
Decorate Decorated sponges Dual Leo D.  Production Cindys Observation April
cakes and cakes suited to Training Cabañer area Bakery and 12,2019
the product and System o  Piping bags Restaurant 8am-12pm
occasion and in Asst.  Piping tips F.Tañedo
accordance with Baker  Fillings St. Tarlac
standard recipes  Edible City
and enterprise decorations
practices  Non-edible
dcorations
Use suitable icings Dual Leo D.  Production Cindys Observation April
and decorations Training Cabañer area Bakery and 12,2019
according to System o  Piping bags Restaurant 1pm-5pm
standard Asst.  Piping tips F.Tañedo
recipes and/or Baker  Fillings St. Tarlac
enterprise  Edible City
standards and decorations

Bread and Pastry Production NC II Date Developed: Issued by:

Training Plan October, 2019 LR TRAINING CENTER
SUPERVISE WORK-BASED
Developed by:
LEARNING Page 4 of 7
LALAINE C. RAZON
 customer  Non-edible
preferences decorations

Present Present cakes Dual Leo D.  Production Cindys Observation
cakes according to Training Cabañer area Bakery and
customer’s System o Restaurant
expectations Asst. F.Tañedo
and established Baker St. Tarlac
standards and City
procedures
Select and used Dual Leo D.  Packaging Cindys Observation
equipment in Training Cabañer boxes Bakery and
accordance with System o  Plastic Restaurant
service Asst. Packaging F.Tañedo
requirements Baker  Paper Bags St. Tarlac
Containers City
Maintained product Dual Leo D.  Cindys Observation
freshness, Training Cabañer Bakery and
appearances and System o Restaurant
eating qualities Asst. F.Tañedo
in accordance with Baker St. Tarlac
the established City
standards and
procedures

Bread and Pastry Production NC II Date Developed: Issued by:

Training Plan October, 2019 LR TRAINING CENTER
SUPERVISE WORK-BASED
Developed by:
LEARNING Page 5 of 7
LALAINE C. RAZON
 Mark or cut portion- Dual Leo D.  Production Cindys Observation
control the cakes to Training Cabañer area Bakery and
minimize wastage System o Restaurant
and in accordance Asst. F.Tañedo
with enterprise Baker St. Tarlac
specifications and City
customer
preferences

Store cakes Store cakes Dual Leo D.  Production Cindys Observation

according to Training Cabañer area Bakery and
establishment’s System o  Chiller Restaurant
standards Asst.  Shelves F.Tañedo
and procedures Baker Display St. Tarlac
area City
Identify the storage Dual Leo D.  Production Cindys Observation
methods according Training Cabañer area Bakery and
to product System o  Chiller Restaurant
specifications and Asst.  Shelves F.Tañedo
established Baker Display St. Tarlac
standards and area City
procedures
Prepared by: Noted by:
Asst. Baker: Leo D. Cabañero Head Baker: Kimberly I. Domingo
C.B.R F.Tañedo St. Tarlac City C.B.R F.Tañedo St. Tarlac City

Bread and Pastry Production NC II Date Developed: Issued by:

Training Plan October, 2019 LR TRAINING CENTER
SUPERVISE WORK-BASED
Developed by:
LEARNING Page 6 of 7
LALAINE C. RAZON
 Lalaine C. Razon Head Baker: Judy Lyn Valencia
Trainer LR Training Center

Bread and Pastry Production NC II Date Developed: Issued by:

Training Plan October, 2019 LR TRAINING CENTER
SUPERVISE WORK-BASED
Developed by:
LEARNING Page 7 of 7
LALAINE C. RAZON