Training Activity Matrix

Bread and Pastry Production NC II

Training Activity Trainee/s Facilities/Tools and Venue Date Remarks

Equipment (Workstation/Area) and
Time
Unit of Competency 1. PREPARE AND PRODUCE BAKERY PRODUCTS
 Identify the tools and Jasmin, Janice  Measuring cups Baking Laboratory On-going
equipment in bakery Ladia, Kimberly (solid & liquid) Area
products. Lapitan, Des  Measuring
 Select the appropriate Limbona, Risha spoons
ingredients in bakery Macni, Lyka  Sieve
products. Mateo, Kyle  Metal spatula
 Prepare and present the Pascua, Zyla  Mixing bowl
following:  Utility bowl
 Pandesal  Baking sheets
 Spanish bread  Stand Mixer/
 Cheese bread Commercial
 Buns mixers
 Loaf bread  Oven
 Cinnamon rolls  Working table
 Ensaymada  Weighing scale
 Prepare toppings/ glazing (digital)
and coatings:  Loaf pans
 Butter cream
 Dough Cutter
 Seeds and nuts
 Pastry brush
 Powdered sugar
 Ganache  Packaging
 Select appropriate  Double boiler
packaging/ container; and  Mortar and
label. Pestle
 Check the desired  PPE
temperature of the bakery
products.
Unit of Competency 2. PREPARE AND PRODUCE PASTRY PRODUCTS
 Identify the tools and Aguda, Kyla Measuring cups Baking Laboratory On-going
equipment in pastry Aguinaldo, Mel (solid & liquid) Area
products. Agustin, Lovely  Measuring
 Select the appropriate Ancheta, Angelo spoons
ingredients in pastry Ancheta, Ressa  Sieve
products. Ancheta, Rheal  Metal spatula
 Prepare and present:  Mixing bowl
 Egg pie  Utility bowl
 Buko pie  Baking sheets
 Fresh fruit pie  Stand Mixer/
 Pineapple pie Commercial
 Doughnuts mixers
 Prepare glaze.  Oven
 Select appropriate  Working table
packaging/ container;  Weighing scale
and label. (digital)
 Check the desired  Pie pan
temperature of pastry  Frying pan
products.  Tong
 Pastry wheel
 Dough Cutter
 Packaging
 Pastry brush
 PPE
Unit of Competency 3 : PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
 Identify the tools and Batangan, Jam  Measuring cups Baking Laboratory On-going
equipment. Bautista, Kath (solid & liquid) Area
 Select the appropriate Butay, Zyrene  Measuring
ingredients. Caogas, Kerd spoons
 Prepare and present the Dancel, Shey  Sieve
following: Daoang, Maria  Metal spatula
 Chiffon cake  Rubber scrapper
 Carrot cake  Mixing bowl
  Chocolate moist  Utility bowl
cake  Wire whisk
 Banana cake  Baking pans
 Custard cake  Stand Mixer
 Up-side cake  Serrated knife
 Sponge cake/ roll  Piping bag
cake  Piping tip
 Prepare fillings, frostings
 Cooling rack
and toppings such as:
 Turntable
 White frosting
 Oven
 Simple
Buttercream  Double boiler
 Italian Meringue  Working table
Buttercream  Weighing scale
 Melted Chocolate (digital)
 Cream cheese  PPE
frosting
 Fresh fruits
 Icing sugar
 Yema
 Leche flan mixture
 Display cakes.
 Select appropriate
packaging/ container;
and label.
 Check the desired
temperature of the cakes.
Unit of Competency 4. PREPARE AND DISPLAY PETITS FOURS
 Identify the tools and Dumlao, Chloe  Measuring cups Baking Laboratory On-going
equipment. Esperitu, Amir (solid & liquid) Area
 Select the appropriate Fayloga, Mari  Measuring
ingredients. Galano, Shai spoons
 Prepare and present the Gamayo, Chris  Sieve
following: Gaoiran, Mae  Metal spatula
 Brownies  Rubber scrapper
 Butter cookies  Mixing bowl
 Vanilla cupcakes  Utility bowl
 Chocolate chip  Wire whisk
muffins  Baking pans
 Fruit tartlet  Muffins pan
 Prepare toppings, and  Tartlet
glaze like:  Stand Mixer
 Chocolate Ganache
 Serrated knife
 Caramel Sauce
 Piping bag
 Fresh fruits
 Nuts  Piping tip
 Sugar lace  Cooling rack
 Icing sugar  Turntable
 Colored powder  Oven
sugar  Double boiler
 Fondant  Working table
 Whip cream  Weighing scale
 Select appropriate (digital)
packaging/ container;  PPE
and label.
 Check the desired
temperature of the petits
fours.
Unit of Competency 5. PRESENT DESSERTS
 Portion desserts.  Tong Bakinng Laboratory
 Present and serve  Sieve Area
plated desserts.  Plates
 Plan for dessert buffet.  Serrated knife
 Store desserts  Piping bag
according to the  Piping tip
desired temperature of  Cooling rack
the desserts.  Turntable
 Double boiler
 Working table
 Weighing scale
(digital)
 PPE