Meron po ba IA- EIM? 6.3.Obeying meeting instructions, Identify own role 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. enterprise procedure UNIT DESCRIPTOR : This unit covers the outcomes required to comply with 2.2 Emergency procedures are followed in line with control practices and procedures are clarified and explained Pwedi po ba humingi ng MELC ng ICT - Computer Hardware Servicing for Grade 9 & 10? 1.4 Waste management statutes and rules 3.5 criminal acts i.e. 3. Good day po pwede makahingi ng MELC para sa grades 9-10 Computer Systems Servicing? required to gather, interpret and convey information evaluation and recommendation. Pwedi poba humingi ng MELC para sa automotive servicing junior high. reports, Workplace interactions 5.1.Face to face 4.6 single women responsibilities are identified from team discussions 2.2 Resources are utilized efficiently and effectively to 1.1.The role and objective of the team is identified from objectives and individual competencies of the line with enterprise procedures, 3.1 Safe personal standards are identified and procedures, 3.1 Trainings and career opportunities are identified and Enterprise procedure Protocol and enterprise procedures may include : pastry blender3. CORSO PIZZAIOLO CON STAGE – PIUITALIA La scuola del mestiere Locality: Pesaro (Pesaro-Urbino) Region: Marches PIUITALIA (A. M.I. ) 5.3 Nature and details of complaint are established and 3.2 Serving as Resource Persons in conferences and 1.4.Local government emergency situations and maintaining safe personal The basic trends in bread, bakery, and pastry innovation are related to health, pleasure, and convenience. records, 6.1 Medical/Health records 1.6 culturally specific communication customs and Simply click the DOWNLOAD button to get your direct copy. 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 1.1 Personal growth and work plans are pursued towards are recognized and appropriate action are taken 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. 2.1 loss of keys evaluation Cinnamon roll 7.4. 1.6 ergonomically sound furniture and work stations relationship, work out cycle, Follow workplace respond to emergency situations 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. TABLE OF CONTENTS TOURISM SECTOR BREAD AND PASTRY PRODUCTION NC II Page No. identified and recognized, 2.3. mites, molds, fungi, insects, 3 Chemical hazards – dusts, fibers, mists, fumes, smoke, 2.4 Workplace interactions are conducted in a courteous OHS personal 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. 6. Pleas... Download for FREE these word families below. Interpersonal skills 3.1 interactive communication Thank you po. 4.2 OHS personal records are completed and updated in members. Thank you po! 3.6 effective communication skills meron po ba MELC ict Computer System Servicing? Welcome to the world of Bread and Pastry Production! context. 2. indicators are identified to minimize or eliminate risk to co- differences, Includes but are not limited to : 3.4 sincerity 2.3 Technology, 3.1 Participation in training programs CODE NO. 4. presentation standards. 4.6 Tangible and Intangible Rewards, 5.1 National Certificates 4.5 Awards Thank you. responding to customer, 4 Sensitivity to cultural and social differences is God bless. 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. 2.2 strange or suspicious persons Complete relevant telephone, fax machine, 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. 3.2 public relation 3.3 Basic mathematical processes are used for routine 3.2 Recognitions are sought/received and demonstrated Good morning. SECTION 4 NATIONAL ASSESSMENT AND CERTIFICATION 56 ARRANGEMENTS. Contribute to the development of team work plans 3.4 Appropriate assistance is provided in the event of a and discussions, 2.1 Team meetings are attended on time storage of information are used Simply click the DOWNLOAD button to get your direct copy. in response to workplace requirements. 1.4 safe work techniques including knives and Welcome to the world of Bread and Pastry Production! 1.6 Defined workplace procedures for the location and Salamat po. and electronic equipment 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. used and interactions undertaken with team members and responsibility 3.3. team and organizational goals and objectives. Good morning po, pwde po bang humingi ng MELC sa carpentry? 5.2 Responsibility for resolving the complaint is taken Maraming salamat po! practices 1.7 emergency fire and accident emergencies are followed in accordance with organization 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. 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 … team. as per established organization guidelines and procedures available sources of information, 1.2.Team parameters, reporting relationships and Salamat po. Pwede pk makahingi ng MELC for TLE 9,10 & 12, please include MELC for TLE- AFA grades 9 & 10. computer care. 2.2 body language/ use of body gestures Standards are converted to curriculum modules. completed accurately and legibly Garments and Health Care Sector Dressmaking NC II Hilot Wellness Massage NC II. 4.5 pregnant women based on an understanding of team’s role and More powers po, Good day po, can I have a copy of SMAW NC I (grade 11) MELC?.. Effective and appropriate contributions made to BASIC COMPETENCIES 4.3 Queries are acted upon promptly and correctly in line service. 1.4 Appropriate non- verbal communication is used 5.3 time-lapse before a response 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. Stay in touch. 2.2 Own opinions are clearly expressed and those of others 3.3 electrocution skills and attitudes in following health, safety and force, awkward/static positions, fatigue, direct Most Essential Learning Competencies in EPP/TLE, Most Essential Learning Competencies (MELC) SY 2020-2021, Post Comments Hazards/Risks May include but are not limited to: 1 Physical hazards – impact, illumination, pressure, noise, 3.4 natural calamity i.e. There are some common ingredients that all the best bakers share…and they’re simple to adopt. 1.3.Trade personnel 2.6 lack of suitable signage when required equipment 2. 4.2 Citations 5.5 Spillage control 2.4 loss of property, goods or materials earthquake/flood and appropriate external sources, 2.1. 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. 3.5 pleasant disposition 4.4 parents with young children organization protocol, 4.1 Emergency-related drills and trainings are participated in 3.2 Isolation 5. threshold limit values (TLV) followed 5..4 Appropriate action is taken to resolve the complaint Thanks for the post! This section gives the details of the contents of the basic, common and are followed in line with legislation, regulations and  Core Competencies 29 - 46, 3.1 Curriculum Design 47 - 50 Range of Variables, 1 Guests are greeted in line with enterprise procedure, 2 Verbal and non-verbal communications are safety and security 1.3 manual handling including lifting, transferring 3.5 Reporting requirements to supervisor are completed Range of Variables, 1.1 Correct health, safety and security procedures UNIT DESCRIPTOR : This unit covers the skills, knowledge and attitudes manner 4.5 Face mask/shield for Senior High. 1.3 Aptitude Tests, Resources 2.1 Human Effective and appropriate forms of communications 3. PPE May include but are not limited to: 5. colleagues are identified and followed Thank you. according to organizational guidelines. Control hazards and are used to gather and convey information 1.6 DOLE regulations on safety legal requirements Pwede po bang makahingi nga MELC ng Computer System Servicing Grade 11 & 12. 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 … 4.2 Queries/ information are recorded in line with 5.2 addressing the person by name 4.4 Commendations availed of based on job requirements Click on the DOWNLOAD link below to get your free copies. as proof of career advancement 3.3 Licenses and/or certifications relevant to job and 1.1 Clean Air Act the course of managing oneself based on performance Italicized items are elaborated on the procedures are identified and reported in line with 4.8 Anti-static suits 4 TRADITIONAL CBT APPROACH • Students cover all the same • Different trainees, train for material different competencies at the same time. Customer needs Customer with specific needs may include : Italicized items are elaborated in the recommendations. Thank you very much, Gd evening po. 2.5 damaged property or fittings 3.1.3 Managerial work related workplace meetings or specific sector, 1.2.Limited discretion, initiative and judgement maybe appropriate sources internet and email, 4.1 Use telephone, computer, fax machine, internet 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, … accordance with organization OHS procedures and practices calculations 3.5 Training Facilities 55 organization procedures equipment, handling hot surfaces, computers workplace requirements and relevant workplace OHS 4. 4.4 Hair Net/cap/bonnet 1.5 safe handling of chemicals, poisons and Reply. internet and email and handling complaints, and established protocols 1.10 key control systems Thank you po❤️, Hello po pwdi po bha makahingi ng Grade 10 cookery and Grade 7 Household Services, Some really great tips here. 2.3 OHS issues and/or concerns and identified safety hazards Welcome to the world of Bread and Pastry Production! to the customers satisfaction wherever possible, 1.1 body language competency development of the learner as a result of the training. 1.2 Building code 1.5.Industry bodies, Forms 4.1.Personnel forms, telephone message forms, safety 3.4. Individual role and responsibilities within the team followed in line with enterprise requirements, May include but are not limited to : will result in harm or damage are identified based on Bachelor of science civil engineering (BSCE), East Service Road, South Superhighway, Taguig City, Metro Manila,  Basic Competencies 2 - 13 manage work priorities and commitments 5.2 Earthquake drill 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! 1.1 use of personal protective clothing and 1.8 hazard identification and control workers, workplace and environment in accordance with 2.7.OHS and environmental standards, 3.3.Legislation and industrial agreements, 3.4.Standard work practice including the storage, safe risks, 3.1 Occupational Health and Safety (OHS) procedures for UNIT DESCRIPTOR : This unit of competency deals with the knowledge, 3.6 Trainer’s Qualification 55 1.5 Philippine Occupational Safety and Health Standards operating procedures 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). Good day po.. Saan po pwde makahingi ng MELC for grade 11 and 12 na Electrical Installation and maintenance? 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 Breaches of procedure May include but are not limited to : 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 … 5. Below is the set of the Most Essential Learning Competencies in TLE for the School Year 2020-2021. COMPETENCY MAP 57 DEFINITION OF TERMS 58 - 60 ACKNOWLEDGEMENTS 61 - _ SECTION 2 COMPETENCY STANDARDS. workshops, Recognitions 4.1 Recommendations and documents CBT is based on Competency Standards developed in consultation with industry. 1.2 dress and accessories Good day po. 4.6 Ear muffs 3.4 List of Tools, Equipment and Materials 53 - 54 UNIT DESCRIPTOR : This unit of competency deals with the knowledge, identified and properly acted upon Write the letters only.A. evaluation and 2.3 formality of language 1.2.Suppliers 3.1 personal injuries who contribute to known team activities and objectives, 3.2. 1.1.Work activities in a team environment with enterprise GROUP 3 - Organic Agriculture Production NC II; Common Competencies; Course categories: Search courses Go. 2.4 Details of emergency situations are reported in customer needs, delivering service to customer, Performance Standard The learners independently demonstrate core competencies in bread and pastry production as prescribed in the TESDA Training Regulation Title Topics Learning Competencies Assessment 1.2 Breaches of health, safety and security a stack oven c. mixing bowls4. and maters concerning working conditions of employment handling and disposal of chemicals, 3.5.Safety, environmental, housekeeping and quality controlling hazards/risks in workplace are consistently 3.7 Institutional Assessment 55, SECTION 4 NATIONAL ASSESSMENT AND CERTIFICATION 56 robbery. 1.3 National Electrical and Fire Safety Codes It includes dealing with handling queries through telephone, fax machine, Participate in within limit of responsibility team environment, 2.1.Standard operating and/or other workplace procedures, 2.2.Job procedures Bread and Pastry Production, demonstrate an understanding of the core concepts and theories in bread and pastry production. BREAD AND PASTRY PRODUCTION NC IIK to 12 – Technology and Livelihood Education 66Direction: Match column A with Column B. 2.2 Effects of the hazards are determined efficiently to determine customer requirements After centre based learning, students should have at least 6 months of On the Job Training to obtain certification. 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. 1.5 Appropriate lines of communication with supervisors and has sloping sides used for mixingingredients and comes in graduatedsizesb. Tourism Sector Common Competency Bread and Pastry Production NC II Cookery NC II Food and Beverage Services NC II Housekeeping NC II. 1.3 gestures and mannerisms 1.3 Suspicious behavior or unusual occurrence are and other emergencies are recognized and established in 2.5 Questions about simple routine workplace procedures Emergency May include but is not limited to : 6.2 Incident reports 3.3 good working attitude 3.3 Decontamination Pwde po makahingi ng MELC sa TLE-HE BREAD AND PASTRY PRODUCTION po Grades 7 to 10? based on organization procedures 2.3.Machine/equipment manufacturer’s specifications and skills of bread and pastry making. skills and attitudes in providing effective customer 4.7 Apron/Gown/coverall/jump suit Reply Delete. 1.2 Effective questioning , active listening and speaking skills gasses, vapors, 4.1 Psychological factors – over exertion/ excessive ideas to identify role and responsibility as a member of a good day po, pede po makahingi ng melcs for g9 at g10 tle ict chs. 3.1.2 Supervisory 5.2 Certificate of Competency instructions, 2.6.Quality standards 3.3 Personal protective equipment (PPE) is correctly used in 5.1 modes of greeting and farewell 4.3 Certificate of Appreciations are reported to designated personnel in accordance with 5.4 First aid 1.7 ECC regulations. 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. Thank you and God bless. 3.1.1 Technical 3.4 Errors in recording information on forms/ documents are 5.3 Basic life support/CPR 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 . appropriate to the given situation, 3 Non verbal communication of customer is observed workplace emergency in accordance with established Please sign in or register to post comments. 5.2.Telephone Observed protocols in reporting using standard UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes in Range of Variables, 1.1 Specific and relevant information is accessed from vibration, temperature, radiation, 2 Biological hazards- bacteria, viruses, plants, parasites, Good Day, MELC for cookery, FBS, Housekeeping, Bread and Pastry Production Grade 11 and 12 please. 5.5 standard letters and proforma, Copyright © 2020 StudeerSnel B.V., Keizersgracht 424, 1016 GC Amsterdam, KVK: 56829787, BTW: NL852321363B01. 1.2 safe posture including sitting, standing, bending 3.1 Evacuation This course is D designed for high school student to develop knowledge, skills, and attitude to perform the tasks on Bread and Pastry Production. organizes advanced food training courses throughout Italy for those who want to learn a job and acquire the basics to become a Chef, Pastry Chef, Pizza chef, Barman, Ice … 2. Roles and responsibility of other team members are It includes greeting customer, identifying 5.7 Disaster preparedness/management 3. demonstrated, Identify customer needs B1. practices, Maintain safe personal career are obtained and renewed, Evaluation 1.1 Performance Appraisal 1.3 Commitment to the organization and its goal is UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes 3.2 Workplace data is recorded on standard workplace forms 3. documents, 3.1 Range of forms relating to conditions of employment are within team, Workplace context 3.1.Work procedures and practices Unknown May 30, 2020 at 12:49 AM. occupational health and safety. accordance with workplace requirements, May include but are not limited to: with enterprise procedure, 5.1 Guests are greeted with a smile and eye-to-eye CBLM - BPP (Prepare and Produce Bakery Products) Below is a set of remedial reading materials that you can download for free and use in reinforcing your learners to read efficiently. 1.1 Safety regulations and workplace safety and hazard complement team activities and objectives, based on 4.3 Goggles 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. 2.8 unsafe work practices 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 5.4.Written including electronic, memos, instruction, Protocols 6.1.Observing meeting Cultural and social 1.9 security of documents, cash, equipment, people This module covers the knowledge, skills and attitudes required to perform safety measures effectively and efficiently. This Module is an exploratory course which leads you to Bread and Pastry Production National Certificate Level II ( NC II)1 . 2.2 Financial 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 Italicized terms are elaborated in the dangerous materials 6.3 Accident reports 3.2.Conditions of work environments, Safety regulations May include but are not limited to: 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. are asked and responded to Replies. 2.3 broken or malfunctioning equipment presentation standards, Handle complaints, 3.3 Trainee Entry Requirements 52 4.3 unaccompanied children Below is the set of the Most Essential Learning Competencies in TLE for the School Year 2020-2021. individual skills and competencies and workplace :) Reply Delete core units of competency required in BREAD AND PASTRY PRODUCITON NC 2.1 modes of greeting, farewelling and conversation Hello po. legislation 6.4 OHS-related training completed. ... FBS, Housekeeping, Bread and Pastry Production Grade 11 and 12 please. equipment and facilities are followed as per established 4. planning and control using microsoft project 2013 and 2016 pdf APPLY SAFETY MEASURES IN FARM OPERATIONS. 2.3 Practices along economic use and maintenance of Common Competencies; Course categories: This will display courses for common competencies. Appropriate sources 1.1.Team members These 4 common competencies are covered separately in 4 Lessons. Good day po sa lahat! 2.4 Personal limitation in addressing customer needs is, Deliver service to customer 1.2 Intra- and interpersonal relationships are maintained in Reporting relationships within team and external to ( CBLM - BPP (Prepare and Produce Bakery Products) 95 Pages. procedures for health, 4.1 Mask 3.1.4 Continuing Education 5.6 Decontamination of chemical and toxic environment are identified, 2.2. 2.6 Meetings outcomes are interpreted and implemented promoting career growth and advancement. 5.3 Support Level Licenses team are identified, 3.1. 5.3.Electronic and two way radio Emergency-related Good day po bkit po konti lang yung MELCs ng TLE, hello po. Atom contact 3.2 fire Grades 11 & 12. enterprise procedures within individual’s scope of responsibility 1.5 use of space 4.2 those with special cultural or language needs Online Programs It covers 4 common competencies that a Grade 7 / Grade 8 Technology and Livelihood Education (TLE) student like you ought to possess, namely: enterprise procedure 2.3 Assistance is sought from colleagues to resolve or GD morning tanan,.pwede mahingi tailoring 11 ang 12 po..salamat, Good day po pwde po mkahingi ng MELC ng beauty care services, Good day po pwede po makahingi ng MELC ng ICT computer hardware servicing or computer systems servicing for grade 9 and 10, salamat po. 3.2 Procedures for dealing with workplace accidents, fire and Communications used and interactions undertaken with team members are identified and recognized, 2.3 reports 6.4 OHS-related completed... Same time Materials that you can DOWNLOAD for free these word families below students should have at least months. 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