BAKED in Science S2E18: A Guide to Sprouting Grains, BAKED in Science S2E14: Allergen Control and Food Safety, 5 Tips to Ensure Food Health and Safety in Busy Bakeries, BAKED in Science S2E7: Preventative Maintenance, BAKED in Science S2E6: How To Excel At Your Next Food Safety Audit. } Evidence of the following is essential: ability to produce a wide variety of pastries and pastry products from all categories ability to produce a quantity of pastries and pastry products, consistent in quality, size, shape and appearance, under typical workplace conditions and time constraints 2, How Baked Goods Rely on the Science of Shelf Life, Kill Step Validation Calculator Now for Fruit-filled Pastry, BAKED In Science S2E27: Baking with Cannabis, An Organic, Non-thermal Kill Step for Seeds, Grains and Nuts. Production by: Mendrez, Charmaigne P.. BAKED in Science S2E43: What’s New at IBIE 2019 Pt. CCPs need to be identified to prevent, eliminate or reduce hazards. 1 • 5,500 BCE - 300 BCE • The Egyptians and Greeks became the first cultures to advance the science of bread • In Egypt, as early as 4000 BCE, farmers grew spelt, wheat, and barley • Quality of bread was related to class status • Bread was part of everyday life, as … Make sure you have a detailed business plan to start with. Cooperate with the group activity; and 3. opt: { This plan is less costly to create than other floor plan types. ... LEARNING MODULE in Bread and Pastry Production-UC2 Prepare and Produce Pastry... joan_vizconde7. “Appendix B: Acronyms and Glossary.” HACCP: A Food Industry Briefing, John Wiley & Sons, Ltd, 2015, pp. var AdButler = AdButler || {}; } What to Upload to SlideShare AdButler.ads = AdButler.ads || []; Do You Have a Foreign Supplier Verification Program? It is consumed by all and sundry- the old, young poor and rich consume bread on daily basis. 2.3 Confirm availability and quality of ingredient stocks to prepare for bread production. TESDA - TESDA provides direction, policies, programs and standards towards quality technical education and skills development. s.src = 'https://servedbyadbutler.com/app.js'; if (!window.AdButler) { var s = document.createElement("script"); document.write('<' + 'div id="placement_357551_' + plc357551+ '">'); The sweet art of pastry baking emerged as a noble profession. This bread bakery business plan / feasibility study contains key information about the organization, the business environment, technical requirements, production operation, management analysis, Marketing plan and other key info’s that you need from a bread bakery feasibility study. var n = document.getElementsByTagName("script")[0]; Evidence Plan • The purpose of the evidence guide is to guide the assessor in the collection of evidence • It must be related directly to: the elements and performance criteria and range of variables. document.write('<' + 'div id="placement_356754_' + plc356754+ '">'); Course Hero is not sponsored or endorsed by any college or university. Use the following to create a process flow diagram to show an overview of the entire process: A simple process flow diagram for a bread baking plant could be: In order to make the HACCP study simpler and practical, HACCP teams need to identify the relevant or potential hazards (i.e., screen significant from non significant hazards). Use this example to compile your own. Dating back to the 1 st century A.D., inscription on a tomb of a Roman baker shows the different stages in the production of bread at that time. The Bread of Life - Word & World Angular Floor Plan. var AdButler = AdButler || {}; LP k-12 TLE Bakery business (bread) is one of the lucrative businesses in Nigeria as bread is widely consumed in Nigeria. Learning Material, Learning Module | PDF Description This manual includes information and activities to develop desirable values, skills and understanding through step-by-step procedures and helpful techniques and guidelines on how to prepare, present, display, and store bakery products. place: plc356754++, Have you signed up for our free membership program yet? Prepare pastry products 1.1. I. Processing, handling, and holding conditions/parameters (e.g., temperature, time, pressure, agitation speed, Transfers within and between production areas (i.e., product flow patterns), Issues or concerns regarding hygienic design of equipment. Wallace, C.A., Sperber, W.H., and Mortimore, S.E. It is then necessary to consider the likelihood of occurrence of the hazard in the specific bakery being studied, and the severity of the potential adverse effect in case a given hazard occurs in any stage of the supply chain, or the food safety risk.1. Here are some reasons why an angular floor plan could be fit for your upscale bakery or patisserie. Cost price analysis of all bakery products using Cigar Box Method. Trainers July 2010 … Sector : TOURISM Qualification Title: BREAD AND PASTRY PRODUCTION Unit of Competency: PREPARE AND PRODUCE BAKERY PRODUCTS Module Title: PREPARING AND PRODUCING BAKERY PRODUCTS Technical Education & Skills Development Authority NATIONAL TVET TRAINERS ACADEMY Marikina City Plan Training Session Date Developed: Document No. Compare the structure of bread dough made with strong flour and soft flour (take close up images of the crumb or use a visualiser). Catch Foodborne Illness with a Scan at the Start, The Power of Food Safety Software for Quality and Safety. |, Hazard analysis chart (HACCP Principle 1), Critical Control Points (CCP) identification (HACCP Principle 2), HACCP Control Chart (HACCP Principles 3-7), Formulation (e.g., allergenic ingredients, plant and/or animal origin of raw materials), Compositional elements that affect microbial growth (e.g., Aw, pH, preservatives, acidity, nutrition labeling and allergens declaring), Technologies applied in product manufacturing (e.g., baking, freezing, fermentation, pasteurization, ambient, sterile, vacuum or modified atmosphere packaging), Details of all ingredients or inputs to processing steps (e.g., details for macros, minors, and micros). domain: 'servedbyadbutler.com' 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. s.type = "text/javascript"; II. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. Lagos State is the highest bread consumer … Standard Bakery Business Plan with 3 Years Financial Analysis Read More » n.parentNode.insertBefore(s, n); To aerate the flour 2. It specifies the strategies to be followed to assure control of physical, chemical and biological hazards on the basis of the seven principles of HACCP when manufacturing baked goods. Program Overview Bread and Pastry Production NC II (also known as Baking and Pastry Production NC II) is a technical-vocational program that develops the skills of students in preparing and producing bakery/pastry products, cakes and desserts. Has plenty of suggested recipes to support the need for more practice and mastery of skills 2.2 Calculate ingredient quantities required to meet bread production targets. SYNOPSIS. Bread and Pastry Production: Manual K to 12 Senior High School TVL Track Specialized Subject –Home Economics- Bread and Pastry Production (NC II) TLE HE: Bread and Pastry Production 9 Q1M2 - Prepare and Produce Bakery Products Multimedia Toolkit for Bread & Pastry Production Course - Different Types of Packaging Bread and Pastry Products K to 12 Curriculum Guide – Grade 7 TLE: Bread … What’s the Big Deal with the Kill Step Calculator? This preview shows page 1 - 2 out of 3 pages. (function () { Evidence Plan Competency Standards: Bread and Pastry Production NC II Unit of Competency: Prepare and present gateaux, tortes and cakes Ways in which evidence will be collected: Demonstr ation and Written L.O. AdButler.register(168182,357551, [300,250], 'placement_357551_' + opt.place, opt); keywords: abkw , All rights reserved. Below are the following elements you need to include in your business plan. The Plan for bakeries is an output document of the Hazard Analysis and Critical Control Points (HACCP) Study. Are you the next great baker? 7, s. 2019 or … Have You Thermal Profiled Your Frozen Dough? Copyright © 2020 BAKERpedia. Mortimore, S.E., and Wallace, C.A. Objectives: Within the period, the students with at least 75% accuracy are expected to: 1. Nigeria investors are therefore advised to invest into bread production. What Quality Controls Do You Have in Your Bakery? COMPETENCY-BASED TRAINING (CBT) COMPETENCY-BASED TRAINING (CBT) 10 Principles of Competency-Based Training In CBT, the education and training system should begin and end with the customer needs. 2. Web Development using HTML5 and CSS3 covers the competence required to undertake competitive knowledge in language and processes that all front-end web developers need to know to design corporate websites and create web apps. 8375 Advanced Bread Products 7 8998 Advanced Baking and Pastries 7 Curriculum Implementation Dates 7 Grades 9 to 11 Baking and Pastry Arts General and Specific Learning Outcomes by Goal 9 Goal 1: Describe and apply appropriate sanitation, health, and safety practices as they apply to the baking and pastry … It is an output document of the Hazard Analysis and Critical Control Points (HACCP) Study. It is taken as breakfast in many houses. var n = document.getElementsByTagName("script")[0]; Classify the baking tools and equipments according to their uses; 2. An angular floor plan utilizes curved displays, so customers move through the aisles in an angular motion, giving it a more sophisticated feel. 16. s.src = 'https://servedbyadbutler.com/app.js'; domain: 'servedbyadbutler.com' var plc357551 = window.plc357551 || 0; s.async = true; SESSION PLAN Sector : Tourism Qualification Title : Bread and Pastry Production NC II Unit of Competency : Prepare and produce pastry products Module Title : Preparing and producing pastry products Learning Outcomes: LO1 Prepare iced petits four LO2 Prepare fresh petits fours LO3 Prepare marzipan petits fours LO4 Prepare caramelized petits fours LO5 Display petits fours LO6 Store petits … On this page you can read or download detailed lesson plan in tle bread and pastry grade 9 in PDF format. LO 1. }()); For a limited time, find answers and explanations to over 1.2 million textbook exercises for FREE! To carry out a commercial, technical and technological assessment of Kolos Ltd, a semi‐industrial bakery with own Bread, Coffee & Pastry Shops in the centre of Kiev. | Technical Education and Skills Development Authority East Service Road, South Superhighway, Taguig City, Philippines) Bread is regarded as a food for the masses. Demonstrate how to light the oven or operate the oven. Activity ideas . Plan bread production resources and processes. s.async = true; AdButler.register(168182,356754, [300,250], 'placement_356754_' + opt.place, opt); SECTION 1 BREAD AND PASTRY PRODUCTION NC II QUALIFICATION 1 SECTION 2 COMPETENCY STANDARDS Basic Competencies 2 - 13 Common Competencies 14 - 2 8 Core Competencies 29 - 46 SECTION 3 TRAINING STANDARDS 3.1 Curriculum Design 47 - 50 3.2 Training Delivery 51 - 52 }()); Students of the Bread and Pastry Production NC II program are trained in using modern baking techniques, equipment, tools and utensils and other … TRAINING PLAN QUALIFICATION COMPETENCY OJT VENUE : : : BREAD AND PASTRY PRODUCTION NCII PREPARE AND The following steps are generally considered essential for the production of good quality bread. BREAD AND PASTRY PRODUCTION NC II Page No. Implementation can utilize the following steps: Product description contains information regarding the formulation, composition, and processing technologies applied for manufacturing bakery products: Intended use covers the target groups who will buy, prepare, and/or consume the products. Show the pupils different types of yeast and discuss the conditions needed for multiplication and successful production of carbon dioxide. bread and pastry The 1st Quarterly Assessment/ Periodical Test of the Department of Education will be conducted on August 8-9, 2019 per DepEd Order No. It one of the best investment one can think of. n.parentNode.insertBefore(s, n); Select, measure and weigh required ingredients according to recipe or production requirements and established standards and II. var s = document.createElement("script"); var plc356754 = window.plc356754 || 0; Bread is a stable food in the country today. “Developing a HACCP plan.” Food Safety for the 21st Century, Blackwell Publishing, John Wiley & Sons, Inc., 2011, pp. This is essential for defining which hazard is significant and must be addressed in the HACCP Plan, or it is being controlled effectively by Prerequisite Programs and GMPs and should be left out (i.e., the hazard is not significant and should not be included in the HACCP Plan). HOUSE RULES Wear your ID – inside the … handler: function (opt) { place: plc357551++, The hazard analysis chart collected by the HACCP team are significant for food safety and the HACCP plan. In fact, bread is the third staple food in Nigeria. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 2 2 Welcome to the world of Bread and Pastry Production! 3, BAKED in Science: What’s New at IBIE 2019 pt. It contains the same templates and information you see here, but with additional guidance to help you develop the perfect plan. This Module is an exploratory course which leads you to Bread and Pastry Production National Certificate Level II ( NC II)1.It covers 4 common competencies that a Grade 7 / Grade 8 Technology and Livelihood Education (TLE) student like you … The luxurious and joyful art of pastry baking became a sensation throughout Europe and the whole world. Criteria and guidance, based on sound science and experience, must be established for deciding the equivalency of a given significant hazard in terms of the numerical value obtained. Operational improvement of traditional bread bakery. AdButler.ads = AdButler.ads || []; It specifies the strategies to be followed to assure control of physical, chemical and biological hazards on the basis of the seven principles of HACCP when manufacturing baked goods. AdButler.ads.push({ If you don't see any interesting for you, use our search form on bottom ↓ . The purpose of this project was to understand the evolution of baking and pastry making. var abkw = window.abkw || ''; Delicatessen and Bakery Business Plan The Bronx Deli and Bakery will bring a slice of New York to Willow Creek, offering sandwiches, baked goods, and top-notch coffee. 1 Prepare cakes Select, measure and weigh ingredients according to recipe requirements, enterprise practices and customer practices Select required oven temperature to bake goods in … Web Development using HTML5 and CSS3 This self-paced material is developed in partnership with Google Inc. (function () { Click each header to find out more about the section: Executive Summary; Company Summary; Products Lesson Plan in K-12 Bread and Pastry. opt: { 7. 1.3.1 SIEVING The flour is generally sieved before using in bread primarily for following reasons: 1. How it has evolved throughout time, what changes and techniques came that helped in the development of this field and how this profession today is one of the most important professions in the food industry. View 2.TRAINING-PLAN-OJT.docx from BIO 123 at Southern Luzon State University (multiple campuses). BAKED in Science S2E20: Are You FSMA Ready? A HACCP control chart can be constructed as follows: if (!window.AdButler) { LEARNING MODULE in Bread and Pastry Production-UC2 Prepare and Produce Pastry Products 1. Status: Completed in 2014. K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATION HOME ECONOMIC – BREAD AND PASTRY PRODUCTION (Exploratory) *TWG on K to 12 Curriculum Guide – version January 31, 2012 3 Teacher’s Guide for TLE Exploratory Course on Bread and Pastry Production Introduction Enhanced Bread n Pastry Prodn NC2 COC3_POLO.docx, Isabela State University • CED 101, 238, University of Karachi, Karachi • FTHFTH HFHTH, AMA University Online Education • IS MISC, Las Pinas City National Science High School, finaltvlhebreadandpastry1103-140906092715-phpapp02.pdf, Las Pinas City National Science High School • SCIENCE 143, Rizal Technological University • HRDM 001. Thinking of starting your own bakery? Introducing Textbook Solutions. 185–215. Lesson Plan in K-12 Bread and Pastry Production - Free download as Powerpoint Presentation (.ppt / .pptx), PDF File (.pdf), Text File (.txt) or view presentation slides online. 2.1 Identify equipment requirements and check to confirm availability and operational readiness for bread production . Yeast-Leavened Plain Bread and Rolls Principles of Plain Bread and Roll Production White Bread French Bread White Rolls Wheat Bread Two Traditional Bread Processing Schemes Straight Dough Method Sponge-and-Dough Method Reaction During Mixing www.entrepreneurindia.co var abkw = window.abkw || ''; } Europe. Here’s an example of a worksheet for CCP identification of significant hazards: Question: Is the step specifically designed to eliminate or reduce the likely occurrence of a hazard to an acceptable level? }); Certificate of Analysis (COA) for Bakery Ingredients, How a Soak Tank will Improve your Commercial Bakery, Imaging Technology for Safe, Efficient Food Production. }, s.type = "text/javascript"; Get step-by-step explanations, verified by experts. }, Kolos Bakery. To make flour more homogeneous. handler: function (opt) { A practical and easy to read content designed even for beginning students in baking to follow with ease and fun. Ways in which evidence will be collected: Select, measure and weigh ingredients according to, recipe requirements, enterprise practices and customer, Select required oven temperature to bake goods in, accordance with desired characteristics, standard, recipe specifications and enterprise practices, Prepare sponges and cakes according to recipe, specifications, techniques and conditions and desired, Appropriate use of equipment according to required, pastry and bakery products and standard operating, Cool sponges and cakes according to established, Prepare and select Fillings in accordance with required, Technical Education and Skills Development Authority. The following elements are suggested: A HACCP Plan focuses on the food safety hazards that cannot be managed or prevented by the established prerequisite hygiene programs and/or good manufacturing practices. 153–157. } There is virtually no household in Nigeria where bread is not consumed and in some family, bread is their main food. keywords: abkw , Different consumer groups may have varying susceptibilities to significant hazards (e.g., infants, children, hospital patients, immunocompromised individuals, allergic population). Bread and Pastry Production: Manual View Download. To remove coarse particles and other impurities 3. }); The HACCP Plan for Bakeries is specific to a product (e.g., pan bread, rolls, buns) and the process involved in its manufacturing, such as the production line. Feasibility study. AdButler.ads.push({ Evidence Plan.docx - Evidence Plan Bread and Pastry Production NC II Competency Standards L.O 1 Prepare cakes Select measure and weigh ingredients. A significant hazard is both likely to occur (i.e., how frequent it occurs/has occurred during a time frame) and have the potential to cause harm to the consumer. Are expected to: 1 with the Kill Step Calculator sieved before using in bread and Pastry making Document.... Reasons why an angular floor plan could be fit for your upscale bakery patisserie! Search form on bottom ↓ s New at IBIE 2019 Pt a food for the of. It contains the same templates and information you see here, but with additional guidance to help you the! On daily basis recipe or production requirements and check to confirm availability and quality of ingredient stocks to for. In Nigeria investment one can think of you, use our search form on bottom.... Is generally sieved before using in bread and Pastry Production-UC2 Prepare and Produce Pastry... joan_vizconde7 Safety. Of carbon dioxide you develop the perfect plan Critical evidence plan for bread and pastry production Points ( )! 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