MODULES OF INSTRUCTION
BASIC COMPETENCIES
BREAD AND PASTRY PRODUCTION NC II
UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATIONS
MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATIONS
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required to obtain, interpret and convey information in
response to workplace requirements.
NOMINAL DURATION : 4 hours
QUALIFICATION LEVEL : NC II
PREREQUISITE Receive and Respond to workplace Communication. (NCI)
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the students/ trainees must be able to:
LO1. Obtain and convey workplace information
LO2. Complete relevant work related documents.
LO3. Participate in workplace meeting and discussion.
CBC Bread and Pastry Production NC II -2-
LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION
ASSESSMENT CRITERIA:
1. Specific relevant information is accessed from appropriate sources.
2. Effective questioning and active listening and speaking are used to gather and
convey information.
3. Appropriate medium is used to transfer information and ideas.
4. Appropriate non-verbal communication is used.
5. Appropriate lines of communication with superiors and colleagues are identified
and followed.
6. Defined work procedures for the location and storage of information are used.
7. Personnel interaction is carried out clearly and concisely.
CONTENTS:
Parts of speech
Sentence construction
Effective communication
CONDITION:
The students/ trainees must be provided with the following:
Writing materials (pen & paper)
References (books)
Manuals
METHODOLOGIES:
Group discussion/interaction
Assignment method
Competency-based learning materials method
ASSESSMENT METHODS:
Written test
Practical performance test
Interview
CBC Bread and Pastry Production NC II -3-
LO2. COMPLETE RELEVANT WORK RELATED DOCUMENTS
ASSESSMENT CRTERIA:
1. Ranges of forms relating to conditions of employment are completed accurately
and legibly.
2. Workplace data is recorded on standard workplace forms and documents.
3. Basic mathematical process is used for routine calculations.
4. Errors in recording information on forms. Documents are identified and rectified.
5. Reporting requirements to superior are completed according to enterprise
guidelines.
CONTENTS:
Basic mathematics
Technical writing
Types of forms
CONDITION:
The students/trainees must be provided with the following:
Paper
Pencils / ball pen
Reference books
Manuals
METHODOLOGIES:
Group discussion/interaction
Assignment method
Competency-based learning materials method
ASSESSMENT METHODS:
Written test
Practical! performance test
Interview
CBC Bread and Pastry Production NC II -4-
LO3. PARTICIPATE IN WORKPLACE MEETING AND DISCUSSION
ASSESSMENT CRITERIA:
1. Team meetings are attended on time.
2. Own opinions are clearly expressed and those of others are listened to without
interruption.
3. Meeting inputs are consistent with the meeting purpose and establish protocols.
4. Workplace interaction are conducted in a courteous manner appropriate to
cultural background and authority in the enterprise procedures.
5. Questions about simple routine workplace procedures and matters concerning
conditions of employment are asked and responded.
6. Meeting outcomes are interpreted and implemented.
CONTENTS:
Sentence construction
Technical writing
Recording information
CONDITION:
The students/trainees must be provided with the following:
Paper
Pencils/ball pen
References (books)
Manuals
METHODOLOGIES:
Group discussions/interaction
Assignment method
Competency-based learning materials method
ASSESSMENT METHODS:
Written test
Practical / performance test
Interview
CBC Bread and Pastry Production NC II -5-
UNIT OF COMPETENCY : WORK IN A TEAM ENVIRONMENT
MODULE TITLE : WORKING IN A TEAM ENVIRONMENT
MODULE DESCRIPTOR : This module covers the knowledge, skills, and attitudes
required in order to relate in a work-based environment.
NOMINAL DURATION : 4 hours
QUALIFICATION LEVEL : NC II
PREREQUISITE : TEAMWORK (NC I)
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module the students/ trainees must be able to:
LO1. Describe and identify team role and responsibility in a team.
LO2. Describe work as a team member.
CBC Bread and Pastry Production NC II -6-
LO1. DESCRIBE AND IDENTIFY TEAM ROLE AND RESPONSIBILITY IN A TEAM
ASSESSMENT CRITERIA:
1. Role and objective of the team is identified.
2. Team parameters, relationships and responsibilities are identified.
3. Individual role and responsibilities within team environment are identified.
4. Roles and responsibilities of other team members are identified and recognized.
5. Reporting relationships within team and external to team are identified.
CONTENTS:
Team role.
Relationship and responsibilities
Role and responsibilities with team environment.
Relationship within a team.
CONDITION:
The students/ trainees must be provided with the following:
SOP of workplace
Job procedures
Client / supplier instructions
Quality standards
Organizational or external personnel
METHODOLOGIES:
Group discussion/interaction
Case studies
Simulation
ASSESSMENT METHODS:
Written test
Observation
Simulation
Role playing
CBC Bread and Pastry Production NC II -7-
LO2. DESCRIBE WORK AS A TEAM MEMBER
ASSESSMENT CRITERIA:
1. Appropriate forms of communication and interactions are undertaken.
2. Appropriate contributions to complement team activities and objectives ae made.
3. Reporting using standard operating procedures followed.
4. Development of team work plans based from role team is contributed.
CONTENTS:
Communication process
Team structure / team roles
Group planning and decision making
CONDITION:
The students / trainees must be provided with the following:
SOP of workplace
Job procedures
Organization or external personnel
METHODOLOGIES:
Group discussion/interaction
Case studies
Simulation
ASSESSMENT METHODS:
Observation of work activities
Observation through simulation or role play
Case studies and scenarios.
CBC Bread and Pastry Production NC II -8-
UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM
MODULE TITLE : PRACTICING CAREER PROFESSIONALISM
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes in
promoting career growth and advancement, specifically; to
integrate personal objectives with organizational goals set
and meet work priorities and maintain professional growth
and development.
NOMINAL DURATION : 5 hours
QUALIFICATION LEVEL : NC II
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the trainee/student must be able to:
LO1. Integrate personal objectives with organizational goals
LO2. Set and meet work priorities
LO3. Maintain professional growth and development
CBC Bread and Pastry Production NC II -9-
LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS
ASSESSMENT CRITERIA:
1. Personal growth and work plans towards improving the qualifications set for
professionalism are achieved.
2. Intra- and interpersonal relationship in the course of managing oneself based on
performance evaluation is maintained.
3. Commitment to the organization and its goal is demonstrated in the performance
of duties.
4. Practice of appropriate personal hygiene is observed.
5. Job targets within key result areas are attained.
CONTENTS:
Personal Development-Social Aspects: Intra and Interpersonal Development
Organizational Goals
Personal Hygiene and Practices
Code of Ethics
CONDITION:
The students/ trainees must be provided with the following:
Workplace
Code of Ethics
Organizational Goals
Hand outs and PD-Social Aspects
CD’s, VHS tapes, transparencies
METHODOLOGIES:
Group discussion/interaction
Simulation
Demonstration/practical hands-on exercises
Competency-based learning materials method
ASSESSMENT METHODS:
Role play
Interview
Written examination
CBC Bread and Pastry Production NC II - 10 -
LO2. SET AND MEET WORK PRIORITIES
ASSESSMENT CRITERIA:
1. Competing demands to achieve personal, team and organizational goals and
objectives are prioritized.
2. Resources are utilized efficiently and effectively to manage work priorities and
commitments.
3. Practices and economic use and maintenance of equipment and facilities are
followed as per established procedures.
4. Job targets within key result areas are attained.
CONTENTS:
Organizational KRAs
Work Values and Ethical Standards
Company policies on the use and maintenance of equipment
CONDITION:
The students/ trainees must be provided with the following
Organizational KRA
Work values and ethics
Company policies and standards
Sample job targets
Learning Guides
CD’s, VHS tapes, transparencies
METHODOLOGIES:
Group discussion/interaction
Structured activity
Demonstration/practical hands-on exercises
Competency-based learning materials method
ASSESSMENT METHODS:
Role play
Interview
Written examination
CBC Bread and Pastry Production NC II - 11 -
LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT
ASSESSMENT CRITERIA:
1. Training and career opportunities relevant to the job requirements are identified
and availed.
2. Licenses and/or certifications according to the requirements of the qualifications
are acquired and maintained
3. Fundamental rights at work including gender sensitivity are manifested/observed
4. Training and career opportunities based on the requirements of industry are
completed and updated.
CONTENTS:
Qualification Standards
Gender and Development (GAD) Sensitivity
Professionalism in the Workplace
List of Professional Licenses
CONDITION:
The students/ trainees must be provided with the following:
Quality Standards
GAD handouts
CD’s, VHS tapes on Professionalism in the Workplace
Professional Licenses samples
METHODOLOGIES:
Group discussion/interaction
Film viewing
Role play/simulation
ASSESSMENT METHODS:
Demonstration
Interview
Written examination
Portfolio assessment
CBC Bread and Pastry Production NC II - 12 -
UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
MODULE TITLE : PRACTICING OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required to comply with the regulatory and organizational
requirements for occupational health and safety such as
identifying, evaluating and maintaining OH & S awareness.
NOMINAL DURATION : 5 hours
QUALIFICATION LEVEL : NC II
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the trainee/student must be able to:
.
LO1. Identify hazards and risks
LO2. Evaluate hazards and risks
LO3. Control hazards and risks
LO4. Maintain occupational health and safety awareness
CBC Bread and Pastry Production NC II - 13 -
LO1. IDENTIFY HAZARDS AND RISKS
ASSESSMENT CRITERIA:
1. Workplace hazards and risks are identified and clearly explained.
2. Hazards/Risks and its corresponding indicators are identified in with the company
procedures.
3. Contingency measures are recognized and established in accordance with
organizational procedures.
CONTENTS:
Hazards and risks identification and control
Organizational safety and health protocol
Threshold limit value (TLV)
OHS indicators
CONDITION:
The students/ trainees must be provided with the following:
Workplace
PPE
Learning Guides
Handouts
Organizational Safety and Health Protocol
OHS Indicators
Threshold Limit Value
Hazards/Risk Identification and Control
CD’s, VHS tapes, transparencies
METHODOLOGIES:
Group discussion/interaction
Simulation
Symposium
Group dynamics
ASSESSMENT METHODS:
Situation analysis
Interview
Practical examination
Written examination
CBC Bread and Pastry Production NC II - 14 -
LO2. EVALUATE HAZARDS AND RISKS
ASSESSMENT CRITERIA:
1. Terms of maximum tolerable limits are identified based on threshold limit values
(TLV)
2. Effects of hazards are determined.
3. OHS issues and concerns are identified in accordance with workplace
requirements and relevant workplace OHS legislation.
CONTENTS:
TLV table
Phil OHS Standards
Effects of hazards in the workplace
Ergonomics
Employees Compensation Commission (ECC) regulations
CONDITION:
The students/trainees must be provided with the following
Handout on
- Phil. OHS Standards
- Effects of hazards in the workplace
- Ergonomics
- ECC regulations
TLV Table
CD’s, VHS tapes, transparencies
METHODOLOGIES:
Group discussion/interaction
Situation analysis
Symposium
Film viewing
Group dynamics
ASSESSMENT METHODS:
Interview
Written examination
Simulation
CBC Bread and Pastry Production NC II - 15 -
LO3. CONTROL HAZARDS AND RISKS
ASSESSMENT CRITERIA:
1. OHS procedures for controlling hazards and risk are strictly followed.
2. Procedures in dealing with workplace accidents, fire and emergencies are
followed in accordance with the organization’s OHS policies.
3. Personal protective equipment is correctly used in accordance with organization’s
OHS procedures and practices.
4. Procedures in providing appropriate assistance in the event of workplace
emergencies are identified in line with the established organizational protocol.
CONTENTS:
Safety Regulations
Clean Air Act
Electrical and Fire Safety Code
Waste management
Disaster Preparedness and Management
Contingency Measures and Procedures
CONDITION:
The students/trainees must be provided with the following:
Handouts on
- Safety Regulations
- Clean Air Act
- Electrical and Fire Safety Code
- Waste management
- Disaster Preparedness and Management
- Contingency Measures and Procedures
- OHS Personal Records
PPE
CD’s, VHS tapes, transparencies
METHODOLOGIES:
Group discussion/interaction
Symposium
Film viewing
Group dynamics
Self pace
ASSESSMENT METHODS:
Written
Interview
Case/situation analysis
Simulation
CBC Bread and Pastry Production NC II - 16 -
LO4. MAINTAIN OCCUPATIONAL HEALTH AND SAFETY AWARENESS
ASSESSMENT CRITERIA:
1. Procedures in emergency related drill are strictly followed in line with the
established organization guidelines and procedures.
2. OHS personal records are filled up in accordance with workplace requirements.
3. PPE are maintained in line with organization guidelines and procedures.
CONTENTS:
Operational health and safety procedure, practices and regulations
Emergency-related drills and training
CONDITION:
The students/trainees must be provided with the following:
Workplace
PPE
OHS personal records
CD’s, VHS tapes, transparencies
Health record
METHODOLOGIES:
Group discussion/interaction
Simulation
Symposium
Film viewing
Group dynamics
ASSESSMENT METHODS:
Demonstration
Interview
Written examination
Portfolio assessment
CBC Bread and Pastry Production NC II - 17 -
CBC Bread and Pastry Production NC II
