SPJ International Technology Institute, Inc.
“Skill Provider & Job Placement Technology Institute, Inc.”
San Isidro Tinambac, Camarines Sur
TRAINING ACTIVITY MATRIX FOR BREAD AND PASTRY PRODUCTION NC II
IRIGA CITY
CONTENT/TOPIC DATE TASK/ACTIVITES DURATION REMAR
KS
AM: (Day 1)
Orientation Orientation
Present TAM and House rules February 14, 2021 Conduct Pre-Test
Bread and Pastry Production Overview (basic, Examination 8 Hours
common and core competencies)
Conduct Pre-test Examination
Setting-Up of Baking Tools and Equipment
PM:
1. History Of Baking
2. Baking Terminologies
3. Baking Ingredients
4. Use Of Baking Tools And Equipment
5. Quiz Recitation
Post-test
TOPIC TO DISCUSS:
Day 2 Recitation
AM & PM: (February 15, 2022) Post- test 8 Hours
6. Accurate Measuring And Weighing Actual Activities
7. Classification Of Bakery Products
8. Different Mixing Techniques
9. Quiz
Recitation 8 Hours
TOPIC TO DISCUSS: Practical Demonstration
AM: Day 3
- 3 KINDS OF MIXING METHOD (February 16, 2022)
PM:
PRACTICAL DEMONSTRATION:
1. Quiz
2. Prepare And Present Dinner Roll
- Straight Dough Method
Day 4 Post-test
AM & PM: PRACTICAL DEMONSTRATION (February 17, 2022) Actual Activities 8 Hours
- Quiz
- No-Time Dough Method
- Presenting of Baked Product (Spiel)
AM & PM: PRACTICAL DEMONSTRATION Day 5 Post-test
- Quiz (February 18, 2022) Actual Activities
- Pizza 8 Hours
TOPIC TO DISCUSS: Day 6 Post-test
AM: (February 21, 2022) Actual Activities 8 Hours
- Quiz
- Sponge Dough Method
TOPIC TO DISCUSS: Day 7 Post-test
AM: (February 22, 2022) Actual Activities
8 Hours
- DIFFERENT KINDS OF QUICK BREAD
- BOILED ICING RECIPE AND PROCEDURE
PM: PRACTICAL DEMONSTRATION
- Chocolate Cupcake
Boiled Icing
Day 8 Modular Learning
TOPIC TO DISCUSS: (February 23, 2022) 8 Hours
1. PREPARE AND PRODUCE PASTRY PRODUCT
Pie
Tart
- Definition of Pie and Pastry.
- Classification of Pie Crust.
- Basic Ingredients in making crust
- Characteristic of well baked crust
- Kinds of pie fillings
PRACTICAL DEMONSTRATION: Day 9 Practical Demonstration
(February 24, 2022)
1. Quiz
2. Prepare And Present Pastry Product 8 Hours
- Pie And Tarts
TOPIC TO DISCUSS:
Day 10 Post-test
1. PREPARE AND PRESENT GATEAUX, TORTES (November 25, 2021) Actual Activities 8 Hours
AND CAKES
1. Definition of Cake
2. Types of Cakes
3. Ingredients in Cake making
4. Method of mixing shortened cakes.
5. Characteristic of good quality cake.
6. Failure in baking cake and their causes
7. Cakes Recipe
Planning for laboratory and discussion about the
following:
Chiffon Cake
Chocolate Cake
Swiss Roll Cake
PRACTICAL DEMONSTRATION: Day 11 – Group 1 Post-test
(February 28, 2022) Actual Activities
1. QUIZ
1. PREPARE AND PRESENT GATEAUX, TORTES Day 12 – Group 2
AND CAKES (March 01, 2022)
- Vanilla Chiffon Cake
- Swiss Meringue Butter Cream
Modular Learning Day 13 Post-test 8 Hours
(March 2, 2022) Actual Activities
MODULE TOPICS:
1. PREPARED AND DISPLAY PETIT FOURS
-Types of Petit Fours
-Decorations and Piping Techniques
PRACTICAL DEMONSTRATION: Day 14 Practical Demonstration 8 Hours
(March 3, 2022)
1. QUIZ
1. PREPARED AND DISPLAY PETIT FOURS
TOPIC TO DISCUSS: Day 15 Modular Learning 8 Hours
(March 4, 2022)
- PRESENT DESSERT
Day 16 Practical Demonstration 8 Hours
PRACTICAL DEMONSTRATION: (March 7, 2022)
1. QUIZ
2. PRESENT DESSERT
Review and Remedial for National Assessment Day 17-19 8 Hours
SUMMATIVE TEST (March 8-9, 2022) Summative Test
- Written Test (Morning)
Oral Test (Afternoon)
INSTITUTIONAL ASSESSMENT Day 20 Institutional Assessment
(March 10, 2022) and General Feedback
8 Hours
March ___, 2022 160 Hours
NATIONAL ASSESSMENT
