competency based learning materials bread and pastry production

December 30, 2020
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Bread And Pastry Module gutscheinshow de. E-mail: tesdaonlineprogram@tesda.gov.ph Training is based on work that curriculum developed from the must be performed competency standards. Update: These learning materials may now be downloaded without making a request. This module contains training materials and activities for you to complete. Bread and Pastry Production NC II SELF - ASSESSMENT GUIDE QUALIFICATION: BREAD AND PASTRY PRODUCTION NC II Certificate of Competency 3: CAKE MAKING Units of Competency Covered: Prepare and present gateaux, tortes and cakes Present desserts Instruction: Read each of the questions in the left-hand column of the chart. The training is based on the 4. This module contains … It is one of the CORE Modules at National Certificate Level II (NC II). 31. MELCS po sana for Exploratory subject for grades 7 & 8 like Nail Care, Handicrafts Production, Household Services, Caregiving, Commercial cooking, Tailoring/Dressmaking, Mechanical drafting and Bread and pastry production and cookery 9 & 10 po. DepEd Learning Portal. TLE HE: Bread and Pastry Production 9 Q1M2 - Prepare and Produce Bakery Products Baking Ingredients Multimedia Toolkit for Bread & Pastry Production Course - Different Types of Packaging Bread and Pastry Products K to 12 Senior High School TVL Track Specialized Subject –Home Economics- Bread and Pastry Production (NC II) Using Baking Tools and Equipment in Preparing Pastry … SECTION 1 BREAD AND PASTRY PRODUCTION NC II QUALIFICATION 1 SECTION 2 COMPETENCY STANDARDS Basic Competencies 2 - 13 Common Competencies 14 - 2 8 Core Competencies 29 - 46 SECTION 3 TRAINING STANDARDS 3.1 Curriculum Design 47 - 50 3.2 Training Delivery 51 - 52 Conduct of Competency Assessment - Script 1. This module contains training materials and activities for you to complete. Welcome to the world of Bread and Pastry Production! The unit of competency PREPARE AND PRODUCE BAKERY PRODUCTS contains the knowledge, skills and attitudes required for a BREAD AND PASTRY PRODUCTION Trainee. This module contains training materials and activities for you to complete. ... Group discussion/interaction Assignment method Competency-based learning materials method ASSESSMENT METHODS: Written test Practical! Assessment of learners is based … GRADE 8 Learners Materials LM The Deped Teachers Club. Prepare and produce bakery products Preparing and producing bakery products TRS741379 2. You can download the paper by clicking the button above. HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL Welcome to the module in BREAD AND PASTRY PRODUCTION NCII QUALIFICATION. K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATION HOME ECONOMIC – BREAD AND PASTRY PRODUCTION (Exploratory) *TWG on K to 12 Curriculum Guide – version January 31, 2012 5 The diagram shows that Technology and Livelihood Education encompasses the field of Home Economics, Industrial Arts, Agri-Fishery Arts and ICT. This module is prepared to help you achieve the required competency, in “BREAD AND PASTRY PRODUCTION NCII”. You are required to go through a series of learning activities in order to complete each learning outcomes of the module. The unit of competency “Presenting Desserts” contains knowledge, skills and attitude required for TRAINEES. The output of this LO is a complete Institutional Competency Evaluation Package for one Competency of BREAD AND PASTRY PRODUCTION NCII. Academia.edu no longer supports Internet Explorer. This unit of competency PREPARE AND PRODUCE PASTRY PRODUCTS deals with knowledge and skills required by bakers an d pastry cooks (patissiers).It is one of the core competencies of BREAD AND PASTRY PRODUCTION at National Certificate NCII. To browse Academia.edu and the wider internet faster and more securely, please take a few seconds to upgrade your browser. HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL Welcome to the module in BREAD AND PASTRY PRODUCTION NCII QUALIFICATION. Sector TOURISM Qualification Title BREAD AND PASTRY PRODUCTION NCII Unit of Competency PREPARE AND PRESENT GATEAUX, TORTES AND CAKES Module Title PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES CAPIZ STATE UNIVERSITY, MAIN CAMPUS Fuentes Drive, Roxas City, Capiz, COLLEGE OF EDUCATION Teacher’s signature:_____ Date outcome completed:_____ Learning is competency-based related to the competency or modular in structure 6. This unit of competency PREPARE AND PRODUCE PASTRY PRODUCTS deals with knowledge and skills required by bakers and pastry cooks (patissiers).It is one of the core competencies of BREAD AND PASTRY PRODUCTION at National Certificate NCII. Phone: (02) 8887 7777. Sorry, preview is currently unavailable. R , 4 a 0Na }) $ tg c* tg * tg r= * d ( t . Kiagot, Digos City fHOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL Welcome to the module in BREAD AND PASTRY PRODUCTION NCII QUALIFICATION. This unit of competency PREPARE AND PRODUCE PASTRY PRODUCTS deals with knowledge and skills required by bakers and pastry cooks (patissiers).It is one of the core competencies of BREAD AND PASTRY PRODUCTION at National Certificate NCII. Approved learner's manual by the DepEd in 2016. This module contains training materials and activities for you to complete. The unit of competency “ Presenting Desserts” contains knowledge, skills and attitude required for TRAINEES. Bread and Pastry Production Learner's Module; Modules prepared by Tech-Voc Unit of DepEd for tech-voc schools: Module 1 - … 2. Your output shall serve as one of your portfolio for your Institutional Competency Evaluation for Preparing and Producing Pastry Products. 1NATIONAL CERTIFICATE (NC) is a certification issued to individuals who achieved all the required units of competency for a national qualification as defined under the Training Regulations. Good morning Candidates Welcome to Capiz National High School as your assessment Center I am Ailyn Mae O. Bengan, accredited assessor for Bread and Pastry Production NC II Before we proceed to the assessment proper I would like to welcome the presence of Mr. Dennis Quintana, TESDA Representative. Bread … This will be the source of information for you to acquire knowledge and skills in this particular competency independently and at your own pace, … MATERIALWelcome to the module in BREAD AND PASTRYPRODUCTION NC II QUALIFICATION. LEARNING MATERIAL. Relevance of the course 3. Sector. 1. :) Reply Delete Module Title PREPARING AND DISPLAY PETITS FOURS. The unit of competency Prepare and Present Gateaux,Tortes and Cakes contains knowledge, skills and attituderequired for TRAINEES. You are required to go through a series of learning activities in order to complete each of the learning outcomes of the module. POLYTECHNIC COLLEGE OF DAVAO DEL SUR, INC. Mc Arthur Highway, Brgy. competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique Prepare a variety of baked products using creaming, sponge, muffin, basic custards methods, cake & dessert and bread preparation. 5. BREAD AND PASTRY PRODUCTION NC II Page No. Enter the email address you signed up with and we'll email you a reset link. It covers 4 common competencies that a Grade 7 / Grade 8 Technology and Livelihood Education (TLE) student like you ought to possess, namely: 1. TOURISM Qualification Title. Training materials are directly 2. Training workshops and stations 32. Competency Based Learning Materials CBLM – well designed and carefully developed Learning materials that give trainees detailed instructions to guide them through the learning process. Both streams are based on the Training Regulations, but the Entrepreneur-based TLE embeds entrepreneurship concepts in the teaching of the various subjects in HE, IA, AFA, and ICT. The unit of competency “ Prepare and Produce Bakery Products” contains knowledge, skills and attitude required for TRAINEES. This module contains training materials and activities for you to complete. pdfsdocuments2 com. Your success in this exploratory course on Bread and Pastry Production is shown in your ability to perform the performance standards found in each Lesson. Competency Based Learning Materials - Bread and pastry production NC II 1. This module containstraining materials and activities for you to complete. Acquire skills and knowledge necessary to become a certified bread and pastry producer. K to 12 BASIC EDUCATION CURRICULUM JUNIOR HIGH SCHOOL. By using our site, you agree to our collection of information through the use of cookies. Thank you po! Understand key concepts and demonstrate core competencies prescribed in the TESDA training regulation in Bread and Pastry Production. COMPETENCY BASED CURRICULUM BREAD AND PASTRY PRODUCTION NC. PEVOTI Building, TESDA Complex, East Service Road, Taguig City, PH 1630. INTRODUCTION GeoCities. To learn more, view our. Download. This module contains training materials and activities for you to complete. õÒ8\9ÑÔ$šWx¯¾FÑ݂°ÉåÛ\Ēʔڻ„ìüí‘ÞÞóV’qI>N^ø‹ ´‰ãP6lâýŤ¹zC_SÀ‚ßB_†AeVYËãeö˜•˜C. J V ( ( ( ` ` wJ j( ( ( Na |>|>|>$ ) $ |>|>|> ) = = = TABLE OF CONTENTS TOURISM SECTOR BREAD AND PASTRY PRODUCTION NC II Page No. 1. HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL Welcome to the module in BREAD AND PASTRY PRODUCTION NCII QUALIFICATION. Academia.edu uses cookies to personalize content, tailor ads and improve the user experience. The unit of competency “Prepare and Produce Pastry Products” contains This Module is an exploratory course which leads you to Bread and Pastry ProductionNational Certificate Level II (NC II)1. Program Overview Bread and Pastry Production NC II (also known as Baking and Pastry Production NC II) is a technical-vocational program that develops the skills of students in preparing and producing bakery/pastry products, cakes and desserts. Prepare and produce pastry products Preparing and producing pastry products TRS741380 3. Students of the Bread and Pastry Production NC II program are trained in using modern baking techniques, equipment, tools and utensils and other … Training workshop and stations The different components or areas of a competency-based facility are: 1. COMPETENCY - BASED. COMPETENCY-BASED CURRICULUM BREAD AND PASTRY PRODUCTION NC II Technical Education and Skills Development Authority. module contains training materials and activities for you to complete. Career opportunities The learners demonstrate an understanding o f the core concepts and theories in bread and pastry production The learners independently demonstrate co re competencies in bread and pastry production as prescribed in the TESDA Training Regulation Contact. The unit of competency “Perform Mensuration and Calculation” contains knowledge, skills and attitudes required for Bread and Pastry Exploratory. Basic concepts in bread and pastry production 2. Unit of Competency Module Title Code 1. performance test Interview CBC Bread and Pastry Production NC II - 13 - LO3. Competency “ Presenting Desserts ” contains module contains training materials and activities for you to.. For Preparing and producing PASTRY products USE of cookies learner 's manual by the DepEd Teachers.. Inc. 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