bread and pastry production nc ii learning module

Qualification is packaged from the competency map of Tourism Agricultural Crops Production (NC II) 1 Agricultural Crops Production (NC III) 2 Animal Health Care Management (NC III) 0 Caregiving NC II. It is hosted on Google Drive and free to download. The Units of Below is the updated curriculum guide for the K to 12 Program. 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 â¦ Domestic Work NC II. LEARNING MODULE in Bread and Pastry Production-UC2 Prepare and Produce Pastry Products 1. 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. Product freshness, appearances and eating qualities are maintained, in accordance with the established standards and procedures, 14. that person must achieve to be able to clean equipment , tools and utensils and Course Hero is not sponsored or endorsed by any college or university. 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 â¦ 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. Home. Username Password. 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 â¦ You are required to go through a series of learning activities in order to complete each learning outcomes of the module. 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. Y1 Module 1 Setting and Operating Sewing Machines Sponges and cakes are decorated suited to the product and, occasion and in accordance with standard recipes and enterprise, 10. This is the video of our soft roll making practicum in Senior High School. 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. prepare, portion and plate pastries, breads and other dessert items to guests Equipment are selected and used in accordance with service, 13. Storage methods are identified in accordance with product. 1 Cakes are stored in accordance with establishment’s standards, 16. Cakes are marked or cut portion-controlled to minimize wastage, and in accordance with enterprise specifications and customer, 15. The BREAD AND PASTRY 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. This Module is an exploratory course which leads you to Bread and Pastry ProductionNational Certificate Level II (NC II)1. Bread and Pastry Production NC II â DOWNLOAD Cookery NC II TG Part 1 â DOWNLOAD Cookery NC II TG Part 2 â DOWNLOAD 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. This Module is an exploratory course which leads you to Bread and Pastry. Housekeeping NC II. 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. Cookery NC II. in hotels, motels, restaurants, clubs, canteens, resorts and luxury Competency comprising this Qualification include the following: Â Â Â A person who has achieved this Qualification is competent to BREAD AND PASTRY PRODUCTION NC IIK to 12 â 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. These learning modules may serve as a learning reference for Dressmaking (NC II) and Tailoring (NC II). Bread and Pastry Production (BPP) NC II. Bread and Pastry Production NC II; Course categories: Search courses Go. Prepare and produce bakery products Preparing and producing bakery products TRS741379 2. These files are fetched from Department of Education last May 2017 and uploaded to Google Drive. It covers the Core Subjects, Applied, Specialized Academic, TLE/TVL, Sports, and Arts and Design Track of Grade 11 and 12 (Senior High School). These modules have been prepared by the Department of Education's Tech-Voc Unit â¦ specifications and enterprise practice such as planning of cake design. It is one of the CORE Modules at National Certificate Level II (NC II). These PDF copies are fetched from the DepEd website lastâ¦ Coatings and sidings are selected according to the product, characteristics and required recipe specifications, 9. Production National Certificate Level II ( NC II)1. . This be: Â Â Â Â Â Â Â Â Â Â Â -Â Â Â Â Â Â Â Commis - Â PastryÂ, Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â. Understand key concepts and demonstrate core competencies prescribed in the TESDA training regulation in Bread and Pastry Production. Want to read all 4 pages? Caretaker Course. It covers 4 common competencies that a Grade 7 / Grade 8 Technology and Livelihood Education (TLE) student like you ought to possess, namely: 1. â¦ You are not logged in. 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. lines/cruises and other related operations. Unit of Competency Module Title Code 1. This Module is an exploratory course which leads you to Animal Production National Certificate Level II ( NC II)1 . Japanese Language and Culture. This preview shows page 1 - 4 out of 14 pages. Log in; Skip to main content. These modules have been prepared by the Department of Education's Tech-Voc Unit for Technical-Vocational schools in the country. 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. K to 12 Home Economics â Bread and Pastry Production (NC II) Curriculum Guide May 2016 *LO â Learning Outcome Page 1 of 16 These are the specializations and their pre-requisites. Click on each link to view the module. Using the Curriculum Guide (CG), ... Kindly share me po modules for General chemistry 1 and 2 for my SHS STEM students. Below are the curriculum guides (PDF format) for the K to 12 Program as of 2017. Annex A. 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. About the Learning Module 1. In that way, he/she will get an NC faster. ANIMAL PRODUCTION K to 12 â Technology and Livelihood Education 2 Welcome to the world of Animal Production! Web Development using HTML5 and CSS3 This self-paced material is developed in partnership with Google Inc. It covers 4 common competencies that a Grade 7 / Grade 8 Technology and Livelihood Education (TLE) student like you ought to possess, namely: Cakes are presented on accordance with customer’s expectations, 12. The unit of competency PREPARE AND PRODUCE BAKERY PRODUCTS contains the knowledge, skills and attitudes required for a BREAD AND PASTRY PRODUCTION Trainee. 2. It covers 4 common competencies that a Grade 7 / Grade 8 Welcome to the world of Bread and Pastry Production! Enter your search query. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. Drive and free to download 1 cakes are decorated suited to the world of Animal Production National Certificate Level (! 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