Agricultural Crops Production (NC II) 1 Agricultural Crops Production (NC III) 2 Animal Health Care Management (NC III) 0 You've reached the end of your free preview. Bread and Pastry Production NC II ­ – DOWNLOAD Cookery NC II TG Part 1­ – DOWNLOAD Cookery NC II TG Part 2­ – DOWNLOAD Caretaker Course. Username Password. Using the Curriculum Guide (CG), ... Kindly share me po modules for General chemistry 1 and 2 for my SHS STEM students. K to 12 Home Economics – Bread and Pastry Production (NC II) Curriculum Guide May 2016 *LO – Learning Outcome Page 1 of 16 These are the specializations and their pre-requisites. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. Course Title: BREAD AND PASTRY PRODUCTION NC Level: NC II Nominal Training Duration: 18 Hours (Basic) 18 Hours (Common) 105 Hours (Core) 141 hours Course Description: This course is designed to enhance the knowledge, skills and attitude in bread and pastry production to prepare and present desserts; prepare and display petites fours in accordance with industry standards. Production National Certificate Level II ( NC II)1. . PREPARING AND November 9,2015 _____ Issued by: PRODUCING PASTRY … These lists should be used as reference for curriculum maps. 2. Sector (Hotels and Restaurants) as shown in Competency comprising this Qualification include the following:     A person who has achieved this Qualification is competent to Log in; Skip to main content. These PDF copies are fetched from the DepEd website last… ANIMAL PRODUCTION K to 12 – Technology and Livelihood Education 2 Welcome to the world of Animal Production! 3) CBLM - BPP Prepare and Present Gateaux.docx, University of Karachi, Karachi • FTHFTH HFHTH, Saint Mary's College of California • ACCOUNTING acctg 207, 5cblm-breadandpastryproductionnciinewest1-170304135100.pdf. This post covers the Technology and Livelihood Education (TLE) and Technical-Vocational-Livelihood (TVL) Track curriculum subjects for: Agri-Fishery Arts, Home Economics, Information and Communications … It covers the Core Subjects, Applied, Specialized Academic, TLE/TVL, Sports, and Arts and Design Track of Grade 11 and 12 (Senior High School). Welcome to the world of Bread and Pastry Production! In that way, he/she will get an NC faster. prepare, portion and plate pastries, breads and other dessert items to guests PRODUCTION NC II Qualification consists of competencies tools-in Bread and Pastry Production but in the context of Bread and Pastry Production and so your tools ... To prepare the K to 12 graduate for lucrative work, he/she must earn a National Certificate (NC) I, II or even an NC of a higher level that is required ... COC. Prepare and produce pastry products Preparing and producing pastry products TRS741380 3. Bread and Pastry Production NC II. The unit of competency PREPARE AND PRODUCE BAKERY PRODUCTS contains the knowledge, skills and attitudes required for a BREAD AND PASTRY PRODUCTION Trainee. icing, and decorations to be used and the steps in decorating cakes. Course Hero is not sponsored or endorsed by any college or university. Below is the updated curriculum guide for the K to 12 Program. Bread and Pastry Production (BPP) NC II. These learning modules may serve as a learning reference for Dressmaking (NC II) and Tailoring (NC II). Bread and Pastry Production NC 11 a vocational course offers, that you will learn for preparing dessert and pastries for home, restaurants, hotels and other food related field.The Bread and Pastry NC 11 training is administered and given in any different Manila training centers or schools and provinces for which the course is offered to accomplished out-of-school youth learners in Philippines. This Module is an exploratory course which leads you to Bread and Pastry Production National Certificate Level II ( NC II) 1. You are not logged in. Understand key concepts and demonstrate core competencies prescribed in the TESDA training regulation in Bread and Pastry Production. You are required to go through a series of learning activities in order to complete each learning outcomes of the module. The Units of Access to the platform. Prepare and produce bakery products Preparing and producing bakery products TRS741379 2. 1 Cakes are stored in accordance with establishment’s standards, 16. Coatings and sidings are selected according to the product, characteristics and required recipe specifications, 9. It is hosted on Google Drive and free to download. Below are the curriculum guides (PDF format) for the K to 12 Program as of 2017. Enter your search query. It details the, requirements for this competency in accordance with standard. Annex A. BREAD AND PASTRY PRODUCTION NC IIK to 12 – Technology and Livelihood Education 22Welcome to the world of Bread and Pastry Production!This Module is an exploratory course which leads you to Bread and PastryProduction National Certificate Level II ( NC II)1. Sponges and cakes are prepared according to recipe specifications. It covers 4 common competencies that a Grade 7 / Grade 8 Technology and Livelihood Education (TLE) student like you ought to possess, namely: 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. Storage methods are identified in accordance with product. Bread and Pastry Production NC II; Course categories: Search courses Go. Note: To DOWNLOAD Please login first your DepEd GMAIL Account ABM Teacher's Training Module - DOWNLOAD AGRICULTURAL CROPS PRODUCTION (ACP) NC II Work Immersion Module - DOWNLOAD ARTS & DESIGN WORK IMMERSION MODULE - DOWNLOAD AUTOMOTIVE SERVICING NC I Work Immersion Module - DOWNLOAD BEAUTY CARE SERVICES (Nail Care NC II) Work Immersion Module … This preview shows page 1 - 4 out of 14 pages. This Module is an exploratory course which leads you to Animal Production National Certificate Level II ( NC II)1 . Appropriate equipment are used according to required pastry and, bakery products and standard operating procedures, Sponges and cakes are cooled according to established standards, 6. It is one of the CORE Modules at National Certificate Level II (NC II). Cookery NC II. Sponges and cakes are decorated suited to the product and, occasion and in accordance with standard recipes and enterprise, 10. COMPETENCY BASED LEARNING MATERIAL / Qualification Title : BREAD AND PASTRY PRODUCTION NC II Unit of Competency: PREPARE AND PRODUCE PASTRY PRODUCTS Module Title: PREPARING AND PRODUCING PASTRY PRODUCTS TARRAGONA NATIONAL HIGH SCHOOL TARRAGONA, DAVAO ORIENTAL Date Developed: Document No. Caregiving NC II. It covers 4 common competencies that a Grade 7 / Grade 8 It covers 4 common competencies that a Grade 7 / Grade 8 Technology and Livelihood Education (TLE) student like you ought to possess, namely: 1. … Home. in hotels, motels, restaurants, clubs, canteens, resorts and luxury Unit of Competency Module Title Code 1. techniques and condition and desired product characteristics. This These files are fetched from Department of Education last May 2017 and uploaded to Google Drive. Some of the core competencies that you will acquire  from enrolling in … These modules have been prepared by the Department of Education's Tech-Voc Unit … Suitable icings and decorations are used according to standard, recipes and/or enterprise standards and customer preferences, 11. This is the video of our soft roll making practicum in Senior High School. Domestic Work NC II. Cakes are presented on accordance with customer’s expectations, 12. Web Development using HTML5 and CSS3 This self-paced material is developed in partnership with Google Inc. Preparing and presenting gateaux, tortes, This module deals with the knowledge, skills, and application towards, preparing and presenting gateaux, tortes, and cake. Web Development using HTML5 and CSS3 covers the competence required to undertake competitive knowledge in language and processes that all front-end web developers need to know to design corporate websites and create web apps. LEARNING MODULE in Bread and Pastry Production-UC2 Prepare and Produce Pastry Products 1. be:               -         Commis -  PastryÂ,                                                  Â. Y1 Module 1 Setting and Operating Sewing Machines Bread and Pastry Production NC II - Amended Broadband Installation (Fixed Wireless Systems) NC II ... (Develop Learning Materials for e-Learning) TRAINER METHODOLOGY Level 2 (Develop Learning … Trainers' Methodology I. Cakes are marked or cut portion-controlled to minimize wastage, and in accordance with enterprise specifications and customer, 15. Want to read all 4 pages? Qualification is packaged from the competency map of Tourism These modules have been prepared by the Department of Education's Tech-Voc Unit for Technical-Vocational schools in the country. Fillings are prepared and selected in accordance with required, Slice or layer sponges and cakes are filled and assembled according, to standard recipe specifications, enterprise practice and customer, 8. Bread and Pastry Production NC II is a short TESDA course that will train you in preparing pastries and similar desserts for hotels, restaurants, and other food-related business establishments. Bread and Pastry Production (NC II) Download: Caregiving (NC II) Download: Commercial Cooking (NC III) Download: Cookery (NC II) ... teachers need to follow the Curriculum Guide (CG) of the learning area being taught. The BREAD AND PASTRY 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. Bread and Pastry Production NC II is one of courses offered by the Technical Education and Skills Development Authority.This training program will teach and train you in performing/ preparing products (pastries and deserts) in restaurants, hotels and any other food related firm in the country. About the Learning Module 1. Japanese Language and Culture. These learning modules may serve as a learning reference for Electrical Installation and Maintenance (EIM) NC II. lines/cruises and other related operations. specifications and enterprise practice such as planning of cake design. BREAD AND PASTRY PRODUCTION NC II COMPETENCY-BASED LEARNING MATERIALS List of Competencies No. During this period of distance learning, one of the modalities we are trying to lean on as of the moment is the modular/printed learning materials. Product freshness, appearances and eating qualities are maintained, in accordance with the established standards and procedures, 14. At the end of this module you MUST be able to: Ingredients are selected, measured and weighed according to recipe, requirements, enterprise practice and customer practices, Required oven temperature is selected to bake goods in accordance, with desired characteristics, standard recipe specification and. Equipment are selected and used in accordance with service, 13. This Module is an exploratory course which leads you to Bread and Pastry. that person must achieve to be able to clean equipment , tools and utensils and Housekeeping NC II. Click on each link to view the module. 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