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Training Matrix for Bakery Production

This document outlines a training activity matrix for a bread and pastry production course. It lists 5 stations where trainees will prepare different bakery products from 8 AM to 11 PM and 1 PM to 5 PM. Station 1 focuses on preparing bakery products, station 2 on pastry products, station 3 on gateaux, tortes and cakes, station 4 on petits fours, and station 5 on presenting desserts. The document also lists the facilities, tools, equipment and venues needed at each station.

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Precious Andoy-Megabon
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89 views10 pages

Training Matrix for Bakery Production

This document outlines a training activity matrix for a bread and pastry production course. It lists 5 stations where trainees will prepare different bakery products from 8 AM to 11 PM and 1 PM to 5 PM. Station 1 focuses on preparing bakery products, station 2 on pastry products, station 3 on gateaux, tortes and cakes, station 4 on petits fours, and station 5 on presenting desserts. The document also lists the facilities, tools, equipment and venues needed at each station.

Uploaded by

Precious Andoy-Megabon
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLS, PDF, TXT or read online on Scribd

TR

TRAINING ACTIVITY TRAINEES


Prayer
Recap of activities
Unfreezing Activities All Trainees
Feedback of Training
Motivation

GATAN, JULIUS
PANTON, SHAINE ANN
PREPRE AND PRODUCE
BAKERY PRODUCTS SULLAMILIO, KRISTINE
ALDENESE, GIRLIE
ALIJUDDIN , BIANCA
ALONZO, BEA

PREPARE AND AMMAD, RAISA


PRODUCE PASTRY
PRODUCTS AQUINO, KRIS
ASILAN, AHLIAH
BARQUILLA, CERILA
BERNARDO, SHERWIN

PREPARE AND
PRESENT
CADIZ, NICOLE
GATEAUX,TORTES AND
CAKES CALUMPANG, HANNAH
CRUZ, JOHNLLOYD
FELISITAS, JADE
GUIMBAL, GENIVA
HERMOSA, KRISTINE
PREPARE AND DISPLAY JUATON MAEAN THERESE
PETITS FOURS MARTIN, COO
MISSION, MARICRIS
PIAMONTE, GWIN,
POLANCOS, CHRISTOPHER

RAMSY, DEREK
PRESENT DESSRTS ROSALES, JERICHO
UTOD, STELLA MARIS
RAMSY, DEREK
ROSALES, JERICHO
UTOD, STELLA MARIS

PREPARED BY: ROWENA J. UTOD


TRAINING ACTIVITY MATRIX
BREAD AND PASTRY PRODUCTION NCII
FACILITIES/TOOLS AND EQUIPMENT

OVENS
MOULDS,SHAPES AND CUTTERS
BAKING SHEETS AND CONTAINERS
VARIOUS SHAPES AND SIZES OF PANS

BOWLS
OVENS
MOULDS,SHAPES AND CUTTERS
BAKING SHEETS AND CONTAINERS
VARIOUS SHAPES AND SIZES OF PANS

SCALES, MEASURES
BOWL CUTTERS
PIPING BAGS AND ATTACHMENTS
OVENS
CAKE AND SPONGE TINS AND MOULDS

CUTTING IMPLEMENTS FOR NUTS AND FRUITS


GRATERS
RACK
MEASURING CUPS
PIPING BAGS AND ATTACHMENTS
MOULDS
OVENS

GRATERS
SCALES
MEASURES
PIPING BAGS AND ATTACHMENTS
OVENS
CAKE AND SPONGE TINS AND MOULDS
ACTIVITY MATRIX
PASTRY PRODUCTION NCII
VENUE DATE AND TIME

PRACTICAL WORKING AREA Mon-Fri


Workshop 8:00 AM
to
9:00 AM

Practical Work Area


Station# 1
8:00 AM - 11:00 PM
1:00 PM - 5:00 PM
PREPARE AND PRODUCE
BAKERY PRODUCTS

Practical Work Area


Station# 2

PREPARE AND PRODUCE 8:00 AM - 11:00 PM


PASTRY PRODUCTS 1:00 PM - 5:00 PM

Practical Work Area


Station #3
PREPARE AND PRESENT 8:00 AM - 11:00 PM
GATEAUX,TORTES AND 1:00 PM - 5:00 PM
CAKES
Practical Work Area
Station # 4

PREPARE AND DISPLAY


PETITS FOURS 8:00 AM - 11:00 PM
1:00 PM - 5:00 PM

Practical Work Area


Station #5

PRESENT DESSERTS
8:00 AM - 11:00 PM
1:00 PM - 5:00 PM
REMARKS

Ready to move to the core No. 2


PREPARE AND PRODUCE PASTRY
PRODUCTS

Ready to move to the core No. 3

PREPARE AND PRESENT GATEAUX,


TORTES AND CAKES

Ready to move to the core No. 4

PREARE AND DISPLAY PETITS


FOURS
Ready to move to the core No. 5

PRESENT DESSERTS

Ready to move to
INSTITUTIONAL ASSESSMENT
Compatibility Report for Training Activity [Link]
Run on 3/28/2021 12:47

The following features in this workbook are not supported by earlier versions
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Version

Excel 97-2003

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