Table of contents tourism sector bread and pastry production nc II



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TOURISM SECTOR

BREAD AND PASTRY PRODUCTION NC II







Page No.













SECTION 1 BREAD AND PASTRY PRODUCTION NC II QUALIFICATION

1













SECTION 2 COMPETENCY STANDARDS










  • Basic Competencies

2 - 13

  • Common Competencies

14 - 28

  • Core Competencies

29 - 46













SECTION 3 TRAINING STANDARDS










3.1 Curriculum Design

47 - 50

3.2 Training Delivery

51 - 52

3.3 Trainee Entry Requirements

52

3.4 List of Tools, Equipment and Materials

53 - 54

3.5 Training Facilities

55

3.6 Trainer’s Qualification

55

3.7 Institutional Assessment

55







SECTION 4 NATIONAL ASSESSMENT AND CERTIFICATION

56

ARRANGEMENTS
















COMPETENCY MAP

57







DEFINITION OF TERMS

58 - 60







ACKNOWLEDGEMENTS

61 -62

























TRAINING REGULATIONS FOR


BREAD AND PASTRY PRODUCTION NC II




SECTION 1 BREAD AND PASTRY PRODUCTION NC II QUALIFICATION
The BREAD AND PASTRY PRODUCTION NC II Qualification consists of competencies that person must achieve to be able to clean equipment , tools and utensils and prepare, portion and plate pastries, breads and other dessert items to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury lines/cruises and other related operations.
This Qualification is packaged from the competency map of Tourism Sector (Hotels and Restaurants) as shown in Annex A.
The Units of Competency comprising this Qualification include the following:



CODE NO.

BASIC COMPETENCIES







500311105

Participate in workplace communication

500311106

Work in team environment

500311107

Practice career professionalism

500311108

Practice occupational health and safety procedures




CODE NO.

COMMON COMPETENCIES







TRS311201

Develop and update industry knowledge

TRS311202

Observe workplace hygiene procedures

TRS311203

Perform computer operations

TRS311204

Perform workplace and safety practices

TRS311205

Provide effective customer service




CODE NO.

CORE COMPETENCIES







TRS741379

Prepare and produce bakery products

TRS741380

Prepare and produce pastry products

TRS741342

Prepare and present gateaux, tortes and cakes

TRS741344

Prepare and display petits fours

TRS741343

Present desserts

A person who has achieved this Qualification is competent to be:




  • Commis - Pastry

  • Baker

(NOTE: This is an amendment of the TR for Baking/Pastry Production NC II)

SECTION 2 COMPETENCY STANDARDS



This section gives the details of the contents of the basic, common and core units of competency required in BREAD AND PASTRY PRODUCITON NC II.

BASIC COMPETENCIES

UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION



UNIT CODE : 500311105

UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes required to gather, interpret and convey information in response to workplace requirements.
      1. ELEMENT

PERFORMANCE CRITERIA


Italicized terms are elaborated in the

Range of Variables



  1. Obtain and convey workplace information

    1. Specific and relevant information is accessed from appropriate sources

    2. Effective questioning , active listening and speaking skills are used to gather and convey information

    3. Appropriate medium is used to transfer information and ideas

    4. Appropriate non- verbal communication is used

    5. Appropriate lines of communication with supervisors and colleagues are identified and followed

    6. Defined workplace procedures for the location and storage of information are used

    7. Personal interaction is carried out clearly and concisely

  1. Participate in workplace meetings and discussions

    1. Team meetings are attended on time

    2. Own opinions are clearly expressed and those of others are listened to without interruption

    3. Meeting inputs are consistent with the meeting purpose and established protocols

    4. Workplace interactions are conducted in a courteous manner

    5. Questions about simple routine workplace procedures and maters concerning working conditions of employment are asked and responded to

    6. Meetings outcomes are interpreted and implemented

  1. Complete relevant work related documents

    1. Range of forms relating to conditions of employment are completed accurately and legibly

    2. Workplace data is recorded on standard workplace forms and documents

    3. Basic mathematical processes are used for routine calculations

    4. Errors in recording information on forms/ documents are identified and properly acted upon

    5. Reporting requirements to supervisor are completed according to organizational guidelines
RANGE OF VARIABLES




VARIABLE

RANGE

  1. Appropriate sources

    1. Team members

    2. Suppliers

    3. Trade personnel

    4. Local government

    5. Industry bodies

  1. Medium

    1. Memorandum

    2. Circular

    3. Notice

    4. Information discussion

    5. Follow-up or verbal instructions

    6. Face to face communication

  1. Storage

    1. Manual filing system

    2. Computer-based filing system

  1. Forms

    1. Personnel forms, telephone message forms, safety reports

  1. Workplace interactions

    1. Face to face

    2. Telephone

    3. Electronic and two way radio

    4. Written including electronic, memos, instruction and forms, non-verbal including gestures, signals, signs and diagrams

  1. Protocols

    1. Observing meeting

    2. Compliance with meeting decisions

    3. Obeying meeting instructions



EVIDENCE GUIDE


  1. Critical Aspects of Competency

Assessment requires evidence that the candidate:

    1. Prepared written communication following standard format of the organization

    2. Accessed information using communication equipment

    3. Made use of relevant terms as an aid to transfer information effectively

    4. Conveyed information effectively adopting the formal or informal communication




  1. Underpinning Knowledge and Attitudes




    1. Effective communication

    2. Different modes of communication

    3. Written communication

    4. Organizational policies

    5. Communication procedures and systems

    6. Technology relevant to the enterprise and the individual’s work responsibilities

  1. Underpinning Skills

    1. Follow simple spoken language

    2. Perform routine workplace duties following simple written notices

    3. Participate in workplace meetings and discussions

    4. Complete work related documents

    5. Estimate, calculate and record routine workplace measures

    6. Basic mathematical processes of addition, subtraction, division and multiplication

    7. Ability to relate to people of social range in the workplace

    8. Gather and provide information in response to workplace requirements




  1. Resource Implications

    1. Fax machine

    2. Telephone

    3. Writing materials

    4. Internet




  1. Methods of Assessment

    1. Direct Observation

    2. Oral interview and written test




  1. Context of Assessment

    1. Competency may be assessed individually in the actual workplace or through accredited institution




UNIT OF COMPETENCY: WORK IN TEAM ENVIRONMENT

UNIT CODE : 500311106

UNIT DESCRIPTOR : This unit covers the skills, knowledge and attitudes to identify role and responsibility as a member of a team.

ELEMENT

PERFORMANCE CRITERIA


Italicized terms are elaborated in the

Range of Variables



  1. Describe team role and scope

    1. The role and objective of the team is identified from available sources of information

    2. Team parameters, reporting relationships and responsibilities are identified from team discussions and appropriate external sources

  1. Identify own role and responsibility within team

    1. Individual role and responsibilities within the team environment are identified

    2. Roles and responsibility of other team members are identified and recognized

    3. Reporting relationships within team and external to team are identified

  1. Work as a team member

    1. Effective and appropriate forms of communications used and interactions undertaken with team members who contribute to known team activities and objectives

    2. Effective and appropriate contributions made to complement team activities and objectives, based on individual skills and competencies and workplace context

    3. Observed protocols in reporting using standard operating procedures

    4. Contribute to the development of team work plans based on an understanding of team’s role and objectives and individual competencies of the members.

RANGE OF VARIABLES

VARIABLE

RANGE

  1. Role and objective of team

    1. Work activities in a team environment with enterprise or specific sector

    2. Limited discretion, initiative and judgement maybe demonstrated on the job, either individually or in a team environment




  1. Sources of information

    1. Standard operating and/or other workplace procedures

    2. Job procedures

    3. Machine/equipment manufacturer’s specifications and instructions

    4. Organizational or external personnel

    5. Client/supplier instructions

    6. Quality standards

    7. OHS and environmental standards

  1. Workplace context

    1. Work procedures and practices

    2. Conditions of work environments

    3. Legislation and industrial agreements

    4. Standard work practice including the storage, safe handling and disposal of chemicals

    5. Safety, environmental, housekeeping and quality guidelines

EVIDENCE GUIDE

  1. Critical aspects of competency

Assessment requires evidence that the candidate:

    1. Operated in a team to complete workplace activity

    2. Worked effectively with others

    3. Conveyed information in written or oral form

    4. Selected and used appropriate workplace language

    5. Followed designated work plan for the job

    6. Reported outcomes

  1. Underpinning Knowledge and Attitude

    1. Communication process

    2. Team structure

    3. Team roles

    4. Group planning and decision making

  1. Underpinning Skills

    1. Communicate appropriately, consistent with the culture of the workplace

  1. Resource Implications

The following resources MUST be provided:

    1. Access to relevant workplace or appropriately simulated environment where assessment can take place

4.2.Materials relevant to the proposed activity or tasks

  1. Methods of Assessment

Competency may be assessed through:

    1. Observation of the individual member in relation to the work activities of the group

    2. Observation of simulation and or role play involving the participation of individual member to the attainment of organizational goal

5.3 Case studies and scenarios as a basis for discussion of issues and strategies in teamwork

  1. Context for Assessment

    1. Competency may be assessed in workplace or in a simulated workplace setting

    2. Assessment shall be observed while task are being undertaken whether individually or in group


UNIT OF COMPETENCY: PRACTICE CAREER PROFESSIONALISM
UNIT CODE : 500311107

UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes in promoting career growth and advancement.



ELEMENT

PERFORMANCE CRITERIA

Italicized terms are elaborated in the

Range of Variables



1. Integrate personal objectives with organizational goals

1.1 Personal growth and work plans are pursued towards improving the qualifications set for the profession

1.2 Intra- and interpersonal relationships are maintained in the course of managing oneself based on performance evaluation

1.3 Commitment to the organization and its goal is demonstrated in the performance of duties


  1. Set and meet work priorities

2.1 Competing demands are prioritized to achieve personal, team and organizational goals and objectives.

2.2 Resources are utilized efficiently and effectively to manage work priorities and commitments

2.3 Practices along economic use and maintenance of equipment and facilities are followed as per established procedures


  1. Maintain professional growth and development

3.1 Trainings and career opportunities are identified and availed of based on job requirements

3.2 Recognitions are sought/received and demonstrated as proof of career advancement

3.3 Licenses and/or certifications relevant to job and career are obtained and renewed



RANGE OF VARIABLES


VARIABLE

RANGE

1. Evaluation

1.1 Performance Appraisal

1.2 Psychological Profile



    1. Aptitude Tests




2. Resources

2.1 Human

2.2 Financial

2.3 Technology

2.3.1 Hardware



      1. Software




3. Trainings and career opportunities

3.1 Participation in training programs

3.1.1 Technical

3.1.2 Supervisory

3.1.3 Managerial

3.1.4 Continuing Education

3.2 Serving as Resource Persons in conferences and workshops




4. Recognitions

4.1 Recommendations

4.2 Citations

4.3 Certificate of Appreciations

4.4 Commendations

4.5 Awards


    1. Tangible and Intangible Rewards




5. Licenses and/or certifications

5.1 National Certificates

5.2 Certificate of Competency



    1. Support Level Licenses

5.4 Professional Licenses


EVIDENCE GUIDE



1. Critical aspects of Competency

Assessment requires evidence that the candidate:

    1. Attained job targets within key result areas (KRAs)

    2. Maintained intra - and interpersonal relationship in the course of managing oneself based on performance evaluation

    3. Completed trainings and career opportunities which are based on the requirements of the industries

    4. Acquired and maintained licenses and/or certifications according to the requirement of the qualification




2. Underpinning Knowledge

2.1 Work values and ethics (Code of Conduct, Code of Ethics, etc.)

2.2 Company policies

2.3 Company operations, procedures and standards

2.4 Fundamental rights at work including gender sensitivity

2.5 Personal hygiene practices


3. Underpinning Skills

3.1 Appropriate practice of personal hygiene

3.2 Intra and Interpersonal skills

3.3 Communication skills


4. Resource Implications

The following resources MUST be provided:

    1. Workplace or assessment location

4.2 Case studies/scenarios


5. Methods of Assessment

Competency may be assessed through:

    1. Portfolio Assessment

    2. Interview

    3. Simulation/Role-plays

    4. Observation

    5. Third Party Reports

    6. Exams and Tests




6. Context of Assessment

    1. Competency may be assessed in the work place or in a simulated work place setting






UNIT OF COMPETENCY :

PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES


UNIT CODE :

500311108


UNIT DESCRIPTOR :

This unit covers the outcomes required to comply with regulatory and organizational requirements for occupational health and safety.



ELEMENT

PERFORMANCE CRITERIA

Italicized terms are elaborated in the

Range of Variables



1. Identify hazards and risks

1.1 Safety regulations and workplace safety and hazard control practices and procedures are clarified and explained based on organization procedures

1.2 Hazards/risks in the workplace and their corresponding indicators are identified to minimize or eliminate risk to co-workers, workplace and environment in accordance with organization procedures

1.3 Contingency measures during workplace accidents, fire and other emergencies are recognized and established in accordance with organization procedures


2. Evaluate hazards and risks

2.1 Terms of maximum tolerable limits which when exceeded will result in harm or damage are identified based on threshold limit values (TLV)

2.2 Effects of the hazards are determined

2.3 OHS issues and/or concerns and identified safety hazards are reported to designated personnel in accordance with workplace requirements and relevant workplace OHS legislation


3. Control hazards and risks

3.1 Occupational Health and Safety (OHS) procedures for controlling hazards/risks in workplace are consistently followed

3.2 Procedures for dealing with workplace accidents, fire and emergencies are followed in accordance with organization OHS policies

3.3 Personal protective equipment (PPE) is correctly used in accordance with organization OHS procedures and practices

3.4 Appropriate assistance is provided in the event of a workplace emergency in accordance with established organization protocol




4. Maintain OHS awareness

4.1 Emergency-related drills and trainings are participated in as per established organization guidelines and procedures

4.2 OHS personal records are completed and updated in accordance with workplace requirements





RANGE OF VARIABLES


VARIABLE

RANGE

1. Safety regulations

May include but are not limited to:

1.1 Clean Air Act

1.2 Building code

1.3 National Electrical and Fire Safety Codes

1.4 Waste management statutes and rules

1.5 Philippine Occupational Safety and Health Standards

1.6 DOLE regulations on safety legal requirements

1.7 ECC regulations



2. Hazards/Risks

May include but are not limited to:

2.1 Physical hazards – impact, illumination, pressure, noise,

vibration, temperature, radiation

2.2 Biological hazards- bacteria, viruses, plants, parasites,

mites, molds, fungi, insects

2.3 Chemical hazards – dusts, fibers, mists, fumes, smoke,

gasses, vapors

2.4 Ergonomics

2.4.1 Psychological factors – over exertion/ excessive force, awkward/static positions, fatigue, direct pressure, varying metabolic cycles

2.4.2 Physiological factors – monotony, personal relationship, work out cycle



3. Contingency measures

May include but are not limited to:

3.1 Evacuation

3.2 Isolation

3.3 Decontamination

3.4 Calling emergency personnel


4. PPE

May include but are not limited to:

4.1 Mask


4.2 Gloves

4.3 Goggles

4.4 Hair Net/cap/bonnet

4.5 Face mask/shield

4.6 Ear muffs

4.7 Apron/Gown/coverall/jump suit

4.8 Anti-static suits


5. Emergency-related drills and training

5.1 Fire drill

5.2 Earthquake drill

5.3 Basic life support/CPR

5.4 First aid

5.5 Spillage control

5.6 Decontamination of chemical and toxic

5.7 Disaster preparedness/management


6. OHS personal records

6.1 Medical/Health records

6.2 Incident reports

6.3 Accident reports

6.4 OHS-related training completed





EVIDENCE GUIDE


1. Critical aspects of Competency

Assessment requires evidence that the candidate:

1.1 Explained clearly established workplace safety and hazard control practices and procedures

1.2 Identified hazards/risks in the workplace and its corresponding indicators in accordance with company procedures

1.3 Recognized contingency measures during workplace accidents, fire and other emergencies

1.4 Identified terms of maximum tolerable limits based on threshold limit value- TLV.

1.5 Followed Occupational Health and Safety (OHS) procedures for controlling hazards/risks in workplace

1.6 Used Personal Protective Equipment (PPE) in accordance with company OHS procedures and practices

1.7 Completed and updated OHS personal records in accordance with workplace requirements



2. Underpinning Knowledge and

Attitude


2.1 OHS procedures and practices and regulations

2.2 PPE types and uses

2.3 Personal hygiene practices

2.4 Hazards/risks identification and control

2.5 Threshold Limit Value -TLV

2.6 OHS indicators

2.7 Organization safety and health protocol

2.8 Safety consciousness

2.9 Health consciousness


3. Underpinning

Skills


3.1 Practice of personal hygiene

3.2 Hazards/risks identification and control skills

3.3 Interpersonal skills

3.4 Communication skills



4. Resource Implications

The following resources must be provided:

4.1 Workplace or assessment location

4.2 OHS personal records

4.3 PPE


4.4 Health records

5. Methods of

Assessment



Competency may be assessed through:

5.1 Portfolio Assessment

5.2 Interview

5.3 Case Study/Situation



6. Context for Assessment

6.1 Competency may be assessed in the work place or in a simulated work place setting


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