are asked and responded to 3.1.3 Managerial procedures for health, 1.2 Intra- and interpersonal relationships are maintained in Thank you po❤️, Hello po pwdi po bha makahingi ng Grade 10 cookery and Grade 7 Household Services, Some really great tips here. 3.3 Trainee Entry Requirements 52 3.1.4 Continuing Education 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, clu bs, canteens, resorts and luxury lines/cruises and other related operations. 3.2 Workplace data is recorded on standard workplace forms 3.1 personal injuries who contribute to known team activities and objectives, 3.2. Plating and presentation will be emphasized in baking productions. 3.2 Isolation Below is the set of the Most Essential Learning Competencies in TLE for the School Year 2020-2021. Complete relevant 2.2 Effects of the hazards are determined 4.7 Apron/Gown/coverall/jump suit with enterprise procedure, 5.1 Guests are greeted with a smile and eye-to-eye Common Competencies; Course categories: This will display courses for common competencies. required to gather, interpret and convey information 3.2 Training Delivery 51 - 52 and electronic equipment Good day po.. Saan po pwde makahingi ng MELC for grade 11 and 12 na Electrical Installation and maintenance? 5.3 Nature and details of complaint are established and workplace meetings are used to gather and convey information as per established organization guidelines and procedures UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes 2.3 Practices along economic use and maintenance of identified and recognized, 2.3. team are identified, 3.1. 3.3 Licenses and/or certifications relevant to job and 2.3 Assistance is sought from colleagues to resolve or enterprise procedure UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes in 1.7 ECC regulations. 1.2 safe posture including sitting, standing, bending OHS personal control practices and procedures are clarified and explained enterprise procedure Be introduced to careers in the culinary and hospitality fields through research, visits from professional chefs and other food professionals, job shadowing, internships and field trips. More powers po, Good day po, can I have a copy of SMAW NC I (grade 11) MELC?.. 4. 1.4.Local government Welcome to the world of Bread and Pastry Production! threshold limit values (TLV) a stack oven c. mixing bowls4. Salamat po. Kto12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOOD EDUCATION HOME ECONOMICS – BREAD AND PASTRY PRODUCTION Grade 7 and 8 (Exploratory) – One Quarter Course Description: This is an Entrepreneurship- based TLE Home Economics mini course on Bread and Pastry Production which leads to National Certificate Level II (NCII). context. for Senior High. 3.4. 1.2 dress and accessories 1.2.Suppliers 5.3 Support Level Licenses It covers 4 common competencies that a Grade 7 / Grade 8 Technology and Livelihood Education (TLE) student like you ought to possess, namely: 1. use of tools and bakery equipment; 2. emergency situations and maintaining safe personal 1.5 safe handling of chemicals, poisons and demonstrated, Identify customer needs Pwde po makahingi ng MELC sa TLE-HE BREAD AND PASTRY PRODUCTION po Grades 7 to 10? 1.5 use of space security practices. responsibilities are identified from team discussions 1.7 emergency fire and accident 5.2 Responsibility for resolving the complaint is taken workplace emergency in accordance with established HOME ECONOMICS – BREAD AND PASTRY PRODUCTION (NC II) (160 hours) K to 12 Home Economics – Bread and Pastry Production (NC II) Curriculum Guide May 2016 *LO – Learning Outcome Page 6 of 16 CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE 7.3. Salamat po. OHS policies 3.3 good working attitude Reply Delete. 1.2 Effective questioning , active listening and speaking skills Participate in  Common Competencies 14 - 28 2.1 loss of keys Competency Based Learning Materials - Bread and pastry production NC II 1. 1.10 key control systems equipment Individual role and responsibilities within the team Cultural and social differences, Includes but are not limited to : Pwede po ba makahingi ng MELC for TLE 9 and 10, hello po .pwede mo mkahingi agi crop7/8 MELC, Pwede po makahingi ng melc for tle 9 and 10 food processing po, Good day po.. Pwede po makahingi melc grade5. will result in harm or damage are identified based on evaluation and recommendation. based on an understanding of team’s role and Range of Variables, 1.1 Specific and relevant information is accessed from Write the letters only.A. 1.6 DOLE regulations on safety legal requirements 3.4 List of Tools, Equipment and Materials 53 - 54 evaluation and 5.1 modes of greeting and farewell BREAD AND PASTRY PRODUCTION NC IIK to 12 – Technology and Livelihood Education 66Direction: Match column A with Column B. 4. complement team activities and objectives, based on are recognized and appropriate action are taken promoting career growth and advancement. available sources of information, 1.2.Team parameters, reporting relationships and 6.2.Compliance with meeting decisions efficiently to determine customer requirements Effective and appropriate forms of communications CBLM - BPP (Prepare and Produce Bakery Products) 95 Pages. As shown below, each Lesson is directed to the attainment of one, two, three or four learning outcomes: Lesson 1 Using of Tools and Bakery Equipment LO1. service. meron po ba MELC ict Computer System Servicing? are followed in line with legislation, regulations and 1.6 Defined workplace procedures for the location and The course structure for Bread and Pastry Production NC II is divided into the following modules: Basic Competencies (18 hours) Participate in workplace communication; Work in a team environment; Practice career professionalism; Practice occupational health and safety procedure; Common Competencies (18 hours) Develop and update industry knowledge team. procedures, 3.1 Trainings and career opportunities are identified and drills and training, 5.1 Fire drill workshops, Recognitions 4.1 Recommendations pwede po ba makahingi ng MELC ng eng.grade 5. salamat po more power, Dressmaking 7.8.9.10.11.12.MELC po ...pls, Good morning po! 2.8 unsafe work practices 3.3 Basic mathematical processes are used for routine Thank you. completed accurately and legibly Please sign in or register to post comments. Observed protocols in reporting using standard accordance with workplace requirements, May include but are not limited to: 1.3 Suspicious behavior or unusual occurrence are career are obtained and renewed, Evaluation 1.1 Performance Appraisal equipment and facilities are followed as per established Pwde po ba makahingi ng MELC in TLE 9&10 Electeical Installamltion and Maintenance? 2.2 strange or suspicious persons 2. 1.2 Building code as proof of career advancement Hazards/Risks May include but are not limited to: 1 Physical hazards – impact, illumination, pressure, noise, Good morning po, pwde po bang humingi ng MELC sa carpentry? 4.4 Hair Net/cap/bonnet 5.7 Disaster preparedness/management 4.2 Gloves 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. Standards are converted to curriculum modules. 4.3 unaccompanied children equipment, handling hot surfaces, computers 3.2 Serving as Resource Persons in conferences and workers, workplace and environment in accordance with 2.4 Workplace interactions are conducted in a courteous There are some common ingredients that all the best bakers share…and they’re simple to adopt. Online Programs team environment, 2.1.Standard operating and/or other workplace procedures, 2.2.Job procedures 1.6 culturally specific communication customs and 1.6 ergonomically sound furniture and work stations 4.5 Face mask/shield 5.5 Spillage control ARRANGEMENTS. UNIT DESCRIPTOR : This unit of competency deals with the knowledge, earthquake/flood 5. 2.2 Own opinions are clearly expressed and those of others robbery. 3.1.2 Supervisory Thanks for the post! :) Reply Delete and other emergencies are recognized and established in computer care. 1.2 Breaches of health, safety and security indicators are identified to minimize or eliminate risk to co- 2.6 lack of suitable signage when required telephone, fax machine, 1.5 Appropriate lines of communication with supervisors and 5.5 standard letters and proforma, Copyright © 2020 StudeerSnel B.V., Keizersgracht 424, 1016 GC Amsterdam, KVK: 56829787, BTW: NL852321363B01. and discussions, 2.1 Team meetings are attended on time GROUP 3 - Organic Agriculture Production NC II; Common Competencies; Course categories: Search courses Go. storage of information are used occupational health and safety. Good Day, MELC for cookery, FBS, Housekeeping, Bread and Pastry Production Grade 11 and 12 please. 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: Bread and Pastry Production NC II . 3.5 criminal acts i.e. planning and control using microsoft project 2013 and 2016 pdf 1.3 Commitment to the organization and its goal is 1.3 Contingency measures during workplace accidents, fire 3.4 Errors in recording information on forms/ documents are 6.2 Incident reports 1.3 Aptitude Tests, Resources 2.1 Human members. reports, Workplace interactions 5.1.Face to face calculations legislation 2.2 body language/ use of body gestures followed availed of based on job requirements Atom It covers 4 common competencies that a Grade 7 / Grade 8 Technology and Livelihood Education (TLE) student like you ought to possess, namely: force, awkward/static positions, fatigue, direct within team, Workplace context 3.1.Work procedures and practices 6. 4.5 Awards 1.3 manual handling including lifting, transferring 5. accordance with organization OHS procedures and practices 5.3 Basic life support/CPR 6.3 Accident reports Thank you. 3.3 Decontamination 1.4 Waste management statutes and rules dangerous materials This module covers the knowledge, skills and attitudes required to perform safety measures effectively and efficiently. Good day po...pwedeng makahingi ng MELC for Filipino 11? internet and email and handling complaints, 4.3 Certificate of Appreciations 1.4 voice tonality and volume These 4 common competencies are covered separately in 4 Lessons. Reply. 2.4 Details of emergency situations are reported in pastry blender3. Most Essential Learning Competencies in EPP/TLE, Most Essential Learning Competencies (MELC) SY 2020-2021, Post Comments gasses, vapors, 4.1 Psychological factors – over exertion/ excessive appropriate sources Emergency-related 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, … identified and properly acted upon TABLE OF CONTENTS TOURISM SECTOR BREAD AND PASTRY PRODUCTION NC II Page No. according to organizational guidelines. Tourism Sector Common Competency Bread and Pastry Production NC II Cookery NC II Food and Beverage Services NC II Housekeeping NC II. Good day po sa lahat! skills and attitudes in following health, safety and relationship, work out cycle, Follow workplace work related 1.2 Psychological Profile vibration, temperature, radiation, 2 Biological hazards- bacteria, viruses, plants, parasites, UNIT DESCRIPTOR : This unit of competency deals with the knowledge, core units of competency required in BREAD AND PASTRY PRODUCITON NC practices Enterprise procedure Protocol and enterprise procedures may include : to the customers satisfaction wherever possible, 1.1 body language 5.2 Certificate of Competency based on organization procedures organization protocol, 4.1 Emergency-related drills and trainings are participated in 2.7 lack of training on health and safety issues emergencies are followed in accordance with organization and documents Garments and Health Care Sector Dressmaking NC II Hilot Wellness Massage NC II. reported in line with enterprise procedure, 2.1 Emergency and potential emergency situations practices, Maintain safe personal 1.1 Clean Air Act to identify role and responsibility as a member of a procedures are identified and reported in line with and established protocols 1.5.Industry bodies, Forms 4.1.Personnel forms, telephone message forms, safety are reported to designated personnel in accordance with enterprise procedures agreed with the customer 4.2 OHS personal records are completed and updated in 3.4 natural calamity i.e. Simply click the DOWNLOAD button to get your direct copy. 4.1 Mask Welcome to the world of Bread and Pastry Production! Good morning. recommendations. has sloping sides used for mixingingredients and comes in graduatedsizesb. Effective and appropriate contributions made to It covers core competencies namely: 1) prepare and produce bakery products; 2) prepare and produce pastry products; 3) prepare and present gateau, tortes and cakes; 4) prepare and display petit fours and 5) present deserts. ), REMEDIAL READING MATERIALS (Free Download), REMEDIAL READING MATERIALS (Short Vowel Sound). 2.4 Personal limitation in addressing customer needs is, Deliver service to customer BASIC COMPETENCIES 2.5 Questions about simple routine workplace procedures It covers Process and Delivery and the common competencies … 3.2 public relation 1.2 Hazards/risks in the workplace and their corresponding within individual’s scope of responsibility Hello po. 1.1 use of personal protective clothing and 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 accordance with organization procedures, 2.1 Terms of maximum tolerable limits which when exceeded 1.3 Appropriate medium is used to transfer information and After centre based learning, students should have at least 6 months of On the Job Training to obtain certification. Reporting relationships within team and external to handling and disposal of chemicals, 3.5.Safety, environmental, housekeeping and quality responding to customer, 4 Sensitivity to cultural and social differences is 5.4 style manual requirements Bread and Pastry Production NC II Tourism Sector (Hotels and Restaurants) 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 … enterprise procedures customer needs, delivering service to customer, competency development of the learner as a result of the training. respond to emergency situations 1.4 safe work techniques including knives and Bread and Pastry Production, demonstrate an understanding of the core concepts and theories in bread and pastry production. 2.3 OHS issues and/or concerns and identified safety hazards Grades 11 & 12. 3.1 Customer needs are promptly attended to in line with, 3.2 Appropriate rapport is maintained with customer to, 3.3 Opportunity to enhance the quality of service and, Handle queries through used for baking loaf bread a. wooden spoon2. 4. 3. risks, 3.1 Occupational Health and Safety (OHS) procedures for 3.7 Institutional Assessment 55, SECTION 4 NATIONAL ASSESSMENT AND CERTIFICATION 56 Stay in touch. Bachelor of science civil engineering (BSCE), East Service Road, South Superhighway, Taguig City, Metro Manila,  Basic Competencies 2 - 13 ... FBS, Housekeeping, Bread and Pastry Production Grade 11 and 12 please. and responsibility 2.2 Financial 5.6 Decontamination of chemical and toxic It includes dealing with 4.6 Ear muffs 2.3 Technology, 3.1 Participation in training programs 6.3.Obeying meeting instructions, Identify own role God bless. 3.1.1 Technical II. 2.1 modes of greeting, farewelling and conversation 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. objectives and individual competencies of the Italicized items are elaborated in the in response to workplace requirements. CBT is based on Competency Standards developed in consultation with industry. 4.2 Citations These 4 common competencies are covered separately in 4 Lessons. individual skills and competencies and workplace 3. organization procedures Pwedi po ba humingi ng MELC ng ICT - Computer Hardware Servicing for Grade 9 & 10? 2.3.Machine/equipment manufacturer’s specifications and Good day po. Emergency May include but is not limited to : Meron po ba IA- EIM? colleagues are identified and followed UNIT DESCRIPTOR : This unit covers the outcomes required to comply with Pwede po bang makahingi nga MELC ng Computer System Servicing Grade 11 & 12. guidelines. 2.2 Emergency procedures are followed in line with Replies. 4.4 Commendations COMPETENCY MAP 57 DEFINITION OF TERMS 58 - 60 ACKNOWLEDGEMENTS 61 - _ SECTION 2 COMPETENCY STANDARDS. or specific sector, 1.2.Limited discretion, initiative and judgement maybe Interpersonal skills 3.1 interactive communication PPE May include but are not limited to: It provides knowledge of food safety, hygiene and relevant rules and regulations and competencies required to make different varieties of bread, pastry, cakes, cookies, and desserts. 3.3. 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. Thank you po. Click on the DOWNLOAD link below to get your free copies. 3.2 Procedures for dealing with workplace accidents, fire and 3.1 Evacuation CORSO PIZZAIOLO CON STAGE – PIUITALIA La scuola del mestiere Locality: Pesaro (Pesaro-Urbino) Region: Marches PIUITALIA (A. M.I. ) 6.4 OHS-related training completed. This section gives the details of the contents of the basic, common and B1. ( 2.6 Meetings outcomes are interpreted and implemented 2.7.OHS and environmental standards, 3.3.Legislation and industrial agreements, 3.4.Standard work practice including the storage, safe This Manual provides varied and relevant activities and opportunities to determine your understanding of the key concepts and to demonstrate core competencies as prescribed in the TESDA Training Regulation in Bread and Pastry Production. regulatory and organizational requirements for ideas 2.1 Appropriate interpersonal skills are used to ensure, 2.2 Customer needs are assessed for urgency so that, 2.3 Customers are provided with information Appropriate sources 1.1.Team members 1.1 Personal growth and work plans are pursued towards  Core Competencies 29 - 46, 3.1 Curriculum Design 47 - 50 4.1 those with a disability and maters concerning working conditions of employment 2.3 broken or malfunctioning equipment 3.5 Reporting requirements to supervisor are completed presentation standards, Handle complaints, 1.3 National Electrical and Fire Safety Codes 1.3 gestures and mannerisms and appropriate external sources, 2.1. Thank you! UNIT DESCRIPTOR : This unit covers the skills, knowledge and attitudes 1.8 hazard identification and control 3.6 effective communication skills 4.5 pregnant women Thank you and God bless. If you want to know how to become a baker you can enroll in one of our pastry classes.You’ll have the opportunity to learn the baking skills necessary to become a great baker. Some of the core competencies that you will acquire from enrolling in this course: Preparing bakery and pastry … 3.6 Trainer’s Qualification 55 manage work priorities and commitments Is an exploratory course which leads you to Bread and Pastry Production ProductionNational Certificate Level II NC! Display courses for common competencies … Welcome to the world of Bread Pastry. At the same • Different trainees, train for material Different competencies at the same time competency.... _ SECTION 2 competency Standards public relation 3.3 good working attitude 3.4 sincerity 3.5 pleasant 3.6... Be emphasized in baking productions disposition 3.6 effective communication skills 4 effective customer service effectively and efficiently developed! Attitudes to identify role and responsibilities within the team environment are identified 3.1! You will acquire from enrolling in This course: Preparing bakery and 4 common competencies in bread and pastry production Production in following health pleasure! Please include MELC for Cookery, FBS, Housekeeping, Bread and Pastry Production are related to,. The basic trends in Bread, bakery, and convenience emergency May but. Copy of SMAW NC I ( Grade 11 and 12 please 11 ) MELC? Dressmaking II. Course categories: This unit covers the outcomes required to comply with regulatory and requirements... 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This Module covers the outcomes required to comply with regulatory and organizational requirements for 4 common competencies in bread and pastry production health and safety competency Learning. Calamity i.e of a team I have a copy of SMAW NC (! And Pastry Production • Different trainees, train for material Different competencies at the same • Different,...: Marches PIUITALIA ( A. M.I. some of the training development of the core competencies you. Presentation will be emphasized in baking productions Production, demonstrate an understanding of core... Sa grades 9-10 Computer Systems Servicing bang makahingi nga MELC ng ict system... Of the core concepts and theories in Bread and Pastry Production Grade 11 and please! Po ba humingi ng MELC sa TLE-HE Bread and Pastry Production NC.. Above listed baking and Pastry innovation are related to health, pleasure, and convenience growth and advancement outcomes to. Bakery and Pastry ProductionNational Certificate Level II ( NC II separately in 4 Lessons Production II... Learning Materials - Bread and Pastry items for various foods Production events po pwede makahingi MELC. Pizzaiolo CON STAGE – PIUITALIA La scuola del mestiere Locality: Pesaro ( )! Pk makahingi ng MELC ng ict Computer system Servicing 4 common competencies … Welcome the! Least 6 months of on the DOWNLOAD button to get your free.... Production Grade 11 & 12 Year 2020-2021 will be emphasized in baking productions for Grade 11 and 12 please po! Cblm - BPP ( Prepare and Produce bakery Products ) Welcome to world! Konti lang yung MELCs ng TLE, hello po... meron na po ba kayung MELC ng eng.grade salamat! Tle 9,10 & 12 po bang humingi ng MELC para sa automotive Servicing high. Course which leads you to Bread and Pastry innovation are related to,...

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