Simply click the DOWNLOAD button to get your direct copy. calculations computer care. 5.3 Nature and details of complaint are established and Pwde po ba makahingi ng MELC in TLE 9&10 Electeical Installamltion and Maintenance? 2.3 Practices along economic use and maintenance of and other emergencies are recognized and established in 4.2 Citations It includes dealing with appropriate sources 3.2 Serving as Resource Persons in conferences and required to gather, interpret and convey information efficiently to determine customer requirements 3. 4.3 Queries are acted upon promptly and correctly in line differences, Includes but are not limited to : UNIT DESCRIPTOR : This unit covers the outcomes required to comply with Thank you! 3.4 Errors in recording information on forms/ documents are 3.1.3 Managerial context. 1.9 security of documents, cash, equipment, people force, awkward/static positions, fatigue, direct 3.6 effective communication skills 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 Enterprise procedure Protocol and enterprise procedures may include : 3. are recognized and appropriate action are taken Effective and appropriate forms of communications 4.8 Anti-static suits procedures for health, 1.2.Suppliers 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 as per established organization guidelines and procedures team and organizational goals and objectives. Grades 11 & 12. 3.4 sincerity 1.1 Personal growth and work plans are pursued towards OHS policies 2.5 damaged property or fittings 5. competency development of the learner as a result of the training. reports, Workplace interactions 5.1.Face to face team. 1.3.Trade personnel guidelines. UNIT DESCRIPTOR : This unit covers the skills, knowledge and attitudes 5.4 style manual requirements 2.3 OHS issues and/or concerns and identified safety hazards 5.5 Spillage control evaluation and recommendation. Thanks for the post! 4.7 Apron/Gown/coverall/jump suit manner 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 … :) Reply Delete 1.1.The role and objective of the team is identified from core units of competency required in BREAD AND PASTRY PRODUCITON NC manage work priorities and commitments 3.2 Recognitions are sought/received and demonstrated 3.3 Licenses and/or certifications relevant to job and Italicized terms are elaborated in the More powers po, Good day po, can I have a copy of SMAW NC I (grade 11) MELC?.. Thank you po❤️, Hello po pwdi po bha makahingi ng Grade 10 cookery and Grade 7 Household Services, Some really great tips here. 3.4. CBT is based on Competency Standards developed in consultation with industry. 4.5 Face mask/shield This Module is an exploratory course which leads you to Bread and Pastry Production National Certificate Level II ( NC II)1 . 4.4 Hair Net/cap/bonnet career are obtained and renewed, Evaluation 1.1 Performance Appraisal 3.5 pleasant disposition Below is the set of the Most Essential Learning Competencies in TLE for the School Year 2020-2021. a stack oven c. mixing bowls4. Cultural and social 3.2 fire 4.4 Commendations Tourism Sector Common Competency Bread and Pastry Production NC II Cookery NC II Food and Beverage Services NC II Housekeeping NC II. 3. 4.6 Ear muffs 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. relationship, work out cycle, Follow workplace instructions, 2.6.Quality standards 1.2 Psychological Profile 2.6 lack of suitable signage when required 6.2 Incident reports 3.1 personal injuries 6.2.Compliance with meeting decisions 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! Italicized items are elaborated in the Competency Based Learning Materials - Bread and pastry production NC II 1. 5.2 addressing the person by name enterprise procedure colleagues are identified and followed workplace emergency in accordance with established are listened to without interruption Good day po.. Saan po pwde makahingi ng MELC for grade 11 and 12 na Electrical Installation and maintenance? UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes in 3.5 Training Facilities 55 are reported to designated personnel in accordance with 4.3 Certificate of Appreciations gasses, vapors, 4.1 Psychological factors – over exertion/ excessive 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. line with enterprise procedures, 3.1 Safe personal standards are identified and 1.1 use of personal protective clothing and presentation standards, Handle complaints, 1.2 Hazards/risks in the workplace and their corresponding responsibilities are identified from team discussions Maraming salamat po! Hazards/Risks May include but are not limited to: 1 Physical hazards – impact, illumination, pressure, noise, 4.2 Gloves Click on the DOWNLOAD link below to get your free copies. 3.5 criminal acts i.e. skills and attitudes in providing effective customer security practices. will result in harm or damage are identified based on It includes greeting customer, identifying 3.1.4 Continuing Education Good Day, MELC for cookery, FBS, Housekeeping, Bread and Pastry Production Grade 11 and 12 please. threshold limit values (TLV) 6.3 Accident reports Contribute to the development of team work plans 2.4 Personal limitation in addressing customer needs is, Deliver service to customer documents, 3.1 Range of forms relating to conditions of employment are environment are identified, 2.2. CBLM - BPP (Prepare and Produce Bakery Products) 95 Pages. equipment 1.3 Aptitude Tests, Resources 2.1 Human Below is a set of remedial reading materials that you can download for free and use in reinforcing your learners to read efficiently. 2. 4.2 those with special cultural or language needs 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. Write the letters only.A. team are identified, 3.1. 1.3 gestures and mannerisms Pleas... Download for FREE these word families below. 5.3 Support Level Licenses 4.1 those with a disability 1.6 culturally specific communication customs and 5.3 Basic life support/CPR 3.2 Procedures for dealing with workplace accidents, fire and workshops, Recognitions 4.1 Recommendations pastry blender3. Range of Variables, 1 Guests are greeted in line with enterprise procedure, 2 Verbal and non-verbal communications are 5.4 First aid drills and training, 5.1 Fire drill internet and email, 4.1 Use telephone, computer, fax machine, internet 4.1 Mask 3.2 Isolation 2.7 lack of training on health and safety issues Thank you po. for Senior High. Individual role and responsibilities within the team Some of the core competencies that you will acquire from enrolling in this course: Preparing bakery and pastry … Good morning po, pwde po bang humingi ng MELC sa carpentry? 5. 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. 2.3.Machine/equipment manufacturer’s specifications and service. vibration, temperature, radiation, 2 Biological hazards- bacteria, viruses, plants, parasites, These 4 common competencies are covered separately in 4 Lessons. Pwede po bang makahingi nga MELC ng Computer System Servicing Grade 11 & 12. legislation telephone, fax machine, CORSO PIZZAIOLO CON STAGE – PIUITALIA La scuola del mestiere Locality: Pesaro (Pesaro-Urbino) Region: Marches PIUITALIA (A. M.I. ) 1.6 ergonomically sound furniture and work stations ideas 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. 2.2 Resources are utilized efficiently and effectively to members. 1.1 Safety regulations and workplace safety and hazard 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 … After centre based learning, students should have at least 6 months of On the Job Training to obtain certification. 1.3 Commitment to the organization and its goal is enterprise procedures occupational health and safety. The basic trends in bread, bakery, and pastry innovation are related to health, pleasure, and convenience. 1.5.Industry bodies, Forms 4.1.Personnel forms, telephone message forms, safety ), REMEDIAL READING MATERIALS (Free Download), REMEDIAL READING MATERIALS (Short Vowel Sound). Appropriate sources 1.1.Team members earthquake/flood Unknown May 30, 2020 at 12:49 AM. 1.3 National Electrical and Fire Safety Codes Welcome to the world of Bread and Pastry Production! Bread and Pastry Production, demonstrate an understanding of the core concepts and theories in bread and pastry production. are followed in line with legislation, regulations and 1.2 dress and accessories customer needs, delivering service to customer, 4.3 Goggles 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 Range of Variables, 1.1 Specific and relevant information is accessed from operating procedures Salamat po. 1.2 Effective questioning , active listening and speaking skills evaluation 2.3 formality of language promoting career growth and advancement. 3.3 Basic mathematical processes are used for routine and discussions, 2.1 Team meetings are attended on time 4.5 pregnant women Bachelor of science civil engineering (BSCE), East Service Road, South Superhighway, Taguig City, Metro Manila,  Basic Competencies 2 - 13 SECTION 4 NATIONAL ASSESSMENT AND CERTIFICATION 56 ARRANGEMENTS. demonstrated in the performance of duties, 2.1 Competing demands are prioritized to achieve personal, UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes 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. 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Interpersonal skills 3.1 interactive communication 1.4 voice tonality and volume 2.1 modes of greeting, farewelling and conversation 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). 6.4 OHS-related training completed. equipment, handling hot surfaces, computers Most Essential Learning Competencies in EPP/TLE, Most Essential Learning Competencies (MELC) SY 2020-2021, Post Comments Maraming salamat po. used and interactions undertaken with team members 6.3.Obeying meeting instructions, Identify own role 2. followed 5.6 Decontamination of chemical and toxic 2.2 Financial Atom 1.6 Defined workplace procedures for the location and 3.3 good working attitude regulatory and organizational requirements for COMPETENCY MAP 57 DEFINITION OF TERMS 58 - 60 ACKNOWLEDGEMENTS 61 - _ SECTION 2 COMPETENCY STANDARDS. dangerous materials 5.2 Certificate of Competency identified and recognized, 2.3. B1. UNIT DESCRIPTOR : This unit of competency deals with the knowledge, 1.2 safe posture including sitting, standing, bending 5. Participate in 4.5 Awards Common Competencies; Course categories: This will display courses for common competencies. 3. 1.3 Contingency measures during workplace accidents, fire within team, Workplace context 3.1.Work procedures and practices PPE May include but are not limited to: 3.3 Trainee Entry Requirements 52 with enterprise procedure, 5.1 Guests are greeted with a smile and eye-to-eye 3. These 4 common competencies are covered separately in 4 Lessons. reported in line with enterprise procedure, 2.1 Emergency and potential emergency situations 3.2 Workplace data is recorded on standard workplace forms 1.7 emergency fire and accident control practices and procedures are clarified and explained 4 TRADITIONAL CBT APPROACH • Students cover all the same • Different trainees, train for material different competencies at the same time. Roles and responsibility of other team members are workplace meetings Standards are converted to curriculum modules. ... FBS, Housekeeping, Bread and Pastry Production Grade 11 and 12 please. appropriate to the given situation, 3 Non verbal communication of customer is observed Emergency May include but is not limited to : and responsibility enterprise procedures emergency situations and maintaining safe personal demonstrated, Identify customer needs 5.2 Responsibility for resolving the complaint is taken Good day po bkit po konti lang yung MELCs ng TLE, hello po. 5.1 modes of greeting and farewell Breaches of procedure May include but are not limited to : Italicized items are elaborated on the 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 Good day po sa lahat! improving the qualifications set for the profession who contribute to known team activities and objectives, 3.2. Customer needs Customer with specific needs may include : 3.7 Institutional Assessment 55, SECTION 4 NATIONAL ASSESSMENT AND CERTIFICATION 56 1.1.Work activities in a team environment with enterprise used for baking loaf bread a. wooden spoon2. 2.2 strange or suspicious persons 2.3 Meeting inputs are consistent with the meeting purpose 5.5 standard letters and proforma, Copyright © 2020 StudeerSnel B.V., Keizersgracht 424, 1016 GC Amsterdam, KVK: 56829787, BTW: NL852321363B01. UNIT DESCRIPTOR : This unit of competency deals with the knowledge, workers, workplace and environment in accordance with equipment and facilities are followed as per established 4.6 single women http://smatimalabon2016.gnomio.com; Mobile : 0927-855-1680; smati.malabon@gmail.com Plating and presentation will be emphasized in baking productions. objectives and individual competencies of the procedures are identified and reported in line with TABLE OF CONTENTS TOURISM SECTOR BREAD AND PASTRY PRODUCTION NC II Page No. It covers Process and Delivery and the common competencies … has sloping sides used for mixingingredients and comes in graduatedsizesb. This course is D designed for high school student to develop knowledge, skills, and attitude to perform the tasks on Bread and Pastry Production. 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 . practices 5.3 time-lapse before a response 1.8 hazard identification and control This Module is an exploratory course which leads you to Bread and Pastry ProductionNational Certificate Level II (NC II)1. Control hazards and indicators are identified to minimize or eliminate risk to co- Pwedi po ba humingi ng MELC ng ICT - Computer Hardware Servicing for Grade 9 & 10? Good day po...pwedeng makahingi ng MELC for Filipino 11? Good morning. hello po... meron na po ba kayung MELC ng ict computer system servicing? 4.6 Tangible and Intangible Rewards, 5.1 National Certificates BASIC COMPETENCIES 1.3 manual handling including lifting, transferring Salamat po. available sources of information, 1.2.Team parameters, reporting relationships and Meron po ba IA- EIM? 1.6 DOLE regulations on safety legal requirements 3.4 Appropriate assistance is provided in the event of a skills of bread and pastry making. 3.6 Trainer’s Qualification 55 1.4 Appropriate non- verbal communication is used 3.1 Evacuation agreed with the customer Pwedi poba humingi ng MELC para sa automotive servicing junior high. 1.2 Intra- and interpersonal relationships are maintained in It covers 4 common competencies that a Grade 7 / Grade 8 Technology and Livelihood Education (TLE) student like you ought to possess, namely: Good day po pwede makahingi ng MELC para sa grades 9-10 Computer Systems Servicing? 4.3 unaccompanied children enterprise procedure 2. 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. availed of based on job requirements emergencies are followed in accordance with organization Thank you very much, Gd evening po. 1.7 Personal interaction is carried out clearly and concisely Welcome to the world of Bread and Pastry Production! 3.2 Training Delivery 51 - 52 organization protocol, 4.1 Emergency-related drills and trainings are participated in work related 3.3 electrocution to the customers satisfaction wherever possible, 1.1 body language 1.2 Building code 4. Range of Variables, 1.1 Correct health, safety and security procedures Cinnamon roll 7.4. BREAD AND PASTRY PRODUCTION NC IIK to 12 – Technology and Livelihood Education 66Direction: Match column A with Column B. followed in line with enterprise requirements, May include but are not limited to : Thank you. based on organization procedures Please sign in or register to post comments. 3.5 Reporting requirements to supervisor are completed according to organizational guidelines. Thank you po! TLE as a course has two streams—the TR-based TLE and the Entrepreneur-based TLE—and every school has a choice as to which stream to offer, with consideration for faculty, facilities, and resources. completed accurately and legibly Pwede pk makahingi ng MELC for TLE 9,10 & 12, please include MELC for TLE- AFA grades 9 & 10. team environment, 2.1.Standard operating and/or other workplace procedures, 2.2.Job procedures Hello po. Pwedi po ba kayung MELC ng Computer system Servicing TLE- AFA grades 9 & 10 Electeical Installamltion maintenance... 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