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Orient Learners For ELearning....

This webinar will orient learners for e-learning in Bread and Pastry Production NC-II. The webinar will cover preparing and decorating petit fours over 1 day with 3 hours to complete tasks. Learners will prepare different types of iced, fresh, marzipan, and caramelized petit fours, display them properly, and learn storage techniques. Assessment includes quizzes, a post-test, task sheets, and an online interview with task-based simulation. Communication will be through Messenger, Google Meet and face-to-face contact.

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Argie Spender
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Download as PPTX, PDF, TXT or read online on Scribd
152 views10 pages

Orient Learners For ELearning....

This webinar will orient learners for e-learning in Bread and Pastry Production NC-II. The webinar will cover preparing and decorating petit fours over 1 day with 3 hours to complete tasks. Learners will prepare different types of iced, fresh, marzipan, and caramelized petit fours, display them properly, and learn storage techniques. Assessment includes quizzes, a post-test, task sheets, and an online interview with task-based simulation. Communication will be through Messenger, Google Meet and face-to-face contact.

Uploaded by

Argie Spender
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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WELCOME!

Webinar of BPP NC-II in UC-4


Orient Learners for eLearning
Objectives:

At the end of this program, each trainee is expected to:


1. Identify the different sponges and bases
2. Familiarize some points to consider in choosing a
filling for cake or petit fours
3. Perform on how to decorate petit fours
Coverage of the Program

This discussion is designed only for 24 hours


or 1 day. You have to finish the tasks within 3
hours.
Bread and Pastry Production NC II
CORE COMPETENCIES:
1. Prepare and produce bakery products
2. Prepare and produce pastry products
3. Prepare and present gateaux, tortes and cakes
4. Prepare and display petits fours
5. Present desserts
Learning Activities
LO1: Prepare iced petit fours
LO2. Prepare fresh petit fours
LO3. Prepare marzipan petit fours
LO4. Prepare caramelized petit fours
LO5. Display petit fours
LO6. Store petit fours
TRAINING PLAN.docx
Assessment Methods
• Formative assessment- Quizzes

• Summative assessment- Post test, Tasks


Sheet
Communication Channels

• Messenger
• Google Meet
• Face to face Contact
Assessment
• Online interview
• Task-based simulation
THANK YOU!

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