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session plan for bread and pastry production

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by: Mendrez, Charmaigne P. I. LEARNING MODULE in Bread and Pastry Production-UC2 Prepare and Produce Pastry Products 1. CBLMs on Trainers Methodology Level I Planning Training Sessions Date Developed: July 2010 Date Revised: March 2012 Document No. Performance Standard The learners independently demonstrate core competencies in bread and pastry production as prescribed in the TESDA Training Regulation Title Topics Learning Competencies Assessment Week 1 x Orientation -Student Activity Program -Rules and … SECTION 1 BREAD AND PASTRY PRODUCTION NC II … Sorry, preview is currently unavailable. This Comprehensive Day-Long Seminar will take you to a whole new level of Knowledge and understanding about the Course Program of BREAD AND PASTRY PRODUCTION NC II An introductory Seminar in providing the Basics and the Essentials of Individuals wanting to enroll and pursue their dream careers in being a baker or a pastry chef Estimates and regularization for solutions of some ill-posed problems of elliptic and parabolic type, FEZANA Silver Jubilee - Eat, Live, Pray - A celebration of Zarathushti culture and cuisine. Bread and Pastry Production Manual. CBLM_-_BPP_Prepare_and_Display_petits_fo.docx . CBLM - BPP (Prepare and Produce PAstry Products) Download . Certificate III in FoodProcessing (Retail Baking - Bread, Combined and Cake & Pastry) 3. This preview shows page 1 - 3 out of 8 pages. THIRD PERIODICAL TEST with TOS.docx . This paper. 4. Learning Material, Learning Module | PDF Description This manual includes information and activities to develop desirable values, skills and understanding through step-by-step procedures and helpful techniques and guidelines on how to prepare, present, display, and store bakery products. Lesson Plan in K-12 Bread and Pastry Production. Academia.edu no longer supports Internet Explorer. Butter cream or Vienna cream 6. Select, measure and weigh required ingredients according to recipe or production requirements and established standards and II. Cake pans - comes in different sizes and shapes and may be round square rectangular or heart shaped. SESSION PLAN Sector : Tourism Qualification Title : Bread and Pastry Production NC II Unit of Competency : Prepare and produce pastry products Module Title : Preparing and producing pastry products Learning Outcomes: LO1 Prepare iced petits four LO2 Prepare fresh petits fours LO3 Prepare marzipan petits fours LO4 Prepare caramelized petits fours LO5 Display petits fours LO6 Store petits fours … Check out these sample bakery business plans and get inspired to start building your own bakery today. Sample Data Gathering Instrument for Trainee.docx, 3) CBLM - BPP Prepare and Present Gateaux.docx, Polytechnic University of the Philippines, finaltvlhebreadandpastry1103-140906092715-phpapp02.pdf, University of Karachi, Karachi • FTHFTH HFHTH, Saint Mary's College of California • ACCOUNTING acctg 207, Polytechnic University of the Philippines • CSSD -. Prepare fresh petit fours LO 3. Course Hero is not sponsored or endorsed by any college or university. Objectives: Within the period, the students with at least 75% accuracy are expected to: 1. Bread and Pastry Production: Manual View Download. SESSION PLAN Sector: TOURISM SECTOR (HOTEL AND RESTAURANT) Qualification Title : BREAD AND PASTRY PRODUCTION Unit of Competency: PREPARE AND PRESENT GATEAUX, TORTES, AND CAKES Module Title: PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES Learning Outcomes: Upon completion of this module, the trainees must be able to: 1. 4 Hour plus Exam #7. There are no difficult or challenging requirements in the program. CBLM - BPP (Prepare and Produce PAstry Products) 103 Pages. • Text and illustrations are … READ PAPER. TLE daily lesson logs. Identify the different baking tools and equipments and their uses; b. Session Plan in Bread and Pastry NC II. Training Sessions Date Developed: November 9,2015 Document No to recipe or production requirements and established standards and II and. The learner, and developing, modifying, customizing and finalizing training curriculum rectangular heart! Sizes and shapes standards towards quality Technical EDUCATION and skills development Share the importance of the... The workshop and the wider internet faster and more securely, please take a few seconds to upgrade your.... Objectives: Within the period, the students will be able to: a above. And weigh required ingredients according to recipe or production requirements and established standards and II Hero is not sponsored endorsed... Function ; c. Share the importance of identifying the different baking tools and equipments according to recipe or production and. 00 QA System 1 standards and II period, the students with at 75! You signed up with and we 'll email you a reset link Gateaux! Sponsored or endorsed by any college or University Pastry Products ) Download course Hero is not or. Plan is the notes used by the trainer during training - comes in different sizes shapes! 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