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QUARTER CONTENT STANDARDS PERFORMANCE STANDARDS MOST ESSENTIAL LEARNING COMPETENCIES DURATION
- handle complaints/conflict situations, evaluation and W8
recommendations according to enterprise policies
Q3 The learners demonstrate The learners independently - prepare variety of bakery supplies according to standard W1-3
an understanding of the demonstrate core mixing procedures/formulation/ recipes and desired product
core concepts and competencies in preparing characteristics
theories in bread and and producing bakery - bake according to techniques and appropriate conditions; and
pastry production products enterprise requirement and standards
- decorate and present bakery products according to standard W3-5
recipes, enterprise standards and/or customer preferences
- store bakery products according to established standards and W5
procedures
Q3 The learner demonstrates The learner demonstrates - prepare pastry supplies according to standard mixing W6-8
understanding of the basic competencies in preparing procedures/formulation/ recipes and desired product
concept and underlying and producing pastry characteristics
theories in preparing and products - bake according to techniques and appropriate conditions; and
producing pastry products enterprise requirement and standards
Q4 - decorate and present pastry products in accordance with W1-2
standard recipes and/or enterprise standards and customer
preferences
- store pastry products according to established standards and W2
procedures
Q4 The learner demonstrates The learner demonstrates - prepare iced petits fours according to standard recipes and W3-4
understanding of the basic competencies in preparing enterprise requirements and practices
concept and underlying and displaying petits fours - prepare fresh, marzipan and caramelized petits fours W4-5
theories in preparing and according to established standards and procedures
displaying petits fours - display petits fours creatively W7-8
- store petits fours according to established standards and W8
procedures