stream The 18th century, also saw, the birth of the loaf tin and resulting loaf shaped bread, which enabled it to be easily sliced. Students are also taught about different presentation methods, sanitation and safety. Course Description: This course is designed to educate students in the art of Baking and Pastry Arts. ... TESDA Trainers Methodology Level I, Plan Training matrix Himay-himayin natin - Duration: 18:33. Preparing Cakes covers knowledge and skills required by bakers and pastry cooks (patissiers) to produce, fill, decorate, and present a range of specialized sponges and cakes, where finish decoration and presentation of a high order is required. Be introduced to careers in the culinary and hospitality fields through research, visits from professional chefs and other food professionals, job shadowing, internships and field trips. Shaping the bread after the first rising process helps to create a better structure of the bread. <> Labels: Bread and Pastry Production, TESDA Online Courses Free Training. Trainers Methodology Level I; St. Therese of the Child Jesus Institute of Arts and Sciences 4/F Wardley Bldg., 1991 Taft Avenue cor. For anyone who enjoys the culinary arts, taking cooking classes is both an enjoyable and informational experience. Covering in more detail bread making processes – both modern and traditional and examining quality aspects of bread. Cookery NC II. Bread and Pastry Production NC II. 306 0 obj This will give the bread another chance to rise again since the yeast is fed again with sugars in the dough. mechanised small as well as large bakery units. Bread and Pastry Production NC II; Cookery NC II; STI College Pasay, Inc. 2008 Maneser Bldg., EDSA Ext. COURSE OUTLINE. Facilitating Learning Session orientation, TLE CURRICULUM GUIDEBread and pastry cg (1), The history-of-baking-and-baking-ingredients. endobj This self-paced course is one of the competencies in Bread and Pastry Production NC II. endobj Share to Twitter Share to Facebook Share to Pinterest. Caregiving NC II. Mixing Methods The Biscuit Method The Creaming Method Dead-Easy PMAT Method The Egg Foam Method The Muffin Method The Two-Stage Mixing Method. The basis of the operation is to mix flour with other ingredients, for example, water, fat, salt and some source of aeration followed by baking. Your instructor will help you see food in new ways, introduce you to new recipes, and walk you through fundamental abilities. y?�PD0�&˜z���ٚ�p���o@�Y˹�"��$��E6����䇋��� a_.���P��O&�$i��)@��{�� *3� Love This? Trainers July 2010 Issued by: Methodology … <> The Bread Matters Baking for Community course is a significant agent in the emergence of community-supported bakeries in the UK. 5. Tourism. Work in a team environment 3. Students will learn the basics of mixing, shaping and baking for several baked goods including quick breads, cakes, pastry doughs, mousses, sauces, glazes, About this Course. Bread & Pastry Production: Bread & Pastry Production (Leading to BTTE in Food and Service Management in MUST) Bread & Pastry Production NC II: ... Trainers Methodology 1: Trainers Methodology ª Level 1: Trainers Methodology I: Trainers Methodology Level 1: Trainers Methodology Level 1 (Trainer/Assessor) 76-a Ecoland, Davao City Qualifications GLOBAL KNOWLEDGE ACADEMY OF ANGELES, INC. Bread and Pastry Production NC II - PREPARE AND PRESENT GATEAUX, TORTES AND CAKES. LEARNING MODULE in Bread and Pastry Production-UC2 Prepare and Produce Pastry... K to 12 TLE Curriculum Guide for Bread and Pastry Production, bread and pastry curriculum guide senior high school. Practice occupational health and safety procedures Common Competencies 1. Guild regulations strictly governed size and quality. Food Processing Worker . As long ago as 2,000 BC the Egyptians knew how to make fermented bread. You will learn about the fundamental principles of food processing – why it is done, what concepts underlie food processing methods, and more. Issued by: Page 25 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System TASK SHEET 3.3-1 Title: DECORATE CAKES (Butter Cream Icing) Performance Objective: Given the appropriate tools and materials, you are required to decorate a cake following the … E-mail: tesdaonlineprogram@tesda.gov.ph Make a loop, with the top of the loop pointingupward. Bread and Pastry Production Multimedia Toolkit e-Training Workshop. If you continue browsing the site, you agree to the use of cookies on this website. 305 0 obj Students are also taught about different presentation methods, sanitation and safety. CAPIZ STATE UNIVERSITY, MAIN CAMPUS endstream Your instructor will help you see food in new ways, introduce you to new recipes, and walk you through fundamental abilities. Trainers Methodology Level I is a training program for TVET trainers in using the Competency-Based Training Delivery Approach for training and assessment. Cariaso and … Packaging Materials used in Bakery Industry ppt. This Module is an exploratory course which leads you to Bread and Pastry Production National Certificate Level II ( NC II)1. Welcome to the world of Bread and Pastry Production! The rise of the bakers’ guilds reflected significant advances in technique. View Plan-Training-Sessions-ELAECA.doc from EDUCATION Ed 136 at Ateneo de Manila University. 343 0 obj The development and use of roller flour mills in the 1700’s, led to the production of much better quality flours. 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. Decorating cake 3. A 13th-century French writer named 20 varieties of bread varying in shape, flavourings, preparation method, and quality of the meal used. (The training modules corresponding to the above units of Trainer’s Methodology can be accessed through the The rise of the bakers’ guilds reflected significant advances in technique. The resulting flours, produced breads, which were lighter and whiter. 0 Cake … The Units of Competency comprising this Cluster include the following: TRS741379: Prepare and produce bakery products; TRS741343. 19 residents of Batasan Hills commence from a Bread and Pastry Production Training during a regular flag-raising ceremony hosted by Barangay Secretary Edwin P. Misolas on August 10, 2015 (Monday) at the Saret Covered Court. See our User Agreement and Privacy Policy. Bread, Cake and Pastry Making (Level 1) This course provides training in health, safety, security and hygienic procedures essential for working in a commercial kitchen. This requires training not only in science of baking but also on other allied aspects like bakery machineries, hygiene and sanitation, Bakery management, production methods, quality control, and specifications. TESDA Bread and Pastry Production NC II Online Training Course Free Tuition ... Trainers Methodology I Trainers Methodology II Posted by Raciram Zupal at 5:00:00 AM. Qualification Title For anyone who enjoys the culinary arts, taking cooking classes is both an enjoyable and informational experience. Email This BlogThis! PREPARE AND PRESENT GATEAUX, TORTES AND CAKES EVOLVE TRAINING SKILLS AND ASSESSMENT CENTER, INC. Develop and update industry … HOUSE RULES Wear your ID – inside the workshop and the CSHCI Campus Attendance – … This free training scholarship is a limited slot only and it is first come, first serve basis. Training institutes may include an On the Job Training (OJT) in the Bread and Pastry Production NCII program. Please Share It! Butter cream or Vienna cream 6. 3.Implement bread production . PEVOTI Building, TESDA Complex, East Service Road, Taguig City, PH 1630. Now customize the name of a clipboard to store your clips. Fuentes Drive, Roxas City, Capiz, Participate in workplace communication 2. The BREAD AND PASTRY PRODUCTION NC II Qualification consists of competencies that person must achieve to be able to clean equipment , tools and utensils and prepare, portion and plate pastries, breads and other dessert items to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury lines/cruises and other related operations. 3.Implement bread production . Bread and Pastry Production NC 11 a vocational course offers, that you will learn for preparing dessert and pastries for home, restaurants, hotels and other food related field.The Bread and Pastry NC 11 training is administered and given in any different Manila training centers or schools and provinces for which the course is offered to accomplished out-of-school youth learners in Philippines. The two are among the other adult learners and professionals sponsored by the Provincial Government of La Union under their “Training for Workers Scholarship Program”. Bread and Pastry Production Multimedia Toolkit e-Training Workshop. Industrial Revolution. Students may be assigned in different establishments such as restaurants, bakeries, hotels, resorts and other related operations. Technical Education and Skills Development Authority Northwestern Mindanao Christian Colleges Inc. TRAINEE’S RECORD BOOK Trainee’s No._____ NAME: _____ QUALIFICATION: BREAD AND PASTRY PRODUCTION NC II _ TRAINING DURATION :_____ TRAINER: _____ Instructions: CBLM on Trainers Methodology Level 1 Bread and Pastry Production NC II Date Developed: July 2018 Date Revised: … Clipping is a handy way to collect important slides you want to go back to later. Whisk flour, 2 tablespoons white sugar,... Chocolate Pudding Essay . 2.3 Confirm availability and quality of ingredient stocks to prepare for bread production. Pastry Chef Assistant Pastry Chef . COURSE FEATURES Share to Twitter Share to Facebook Share to Pinterest. Domestic Work NC II . Preparing Cakes covers knowledge and skills required by bakers and pastry cooks (patissiers) to produce, fill, decorate, and present a range of specialized sponges and cakes, where finish decoration and presentation of a high order is required.. PEVOTI Building, TESDA Complex, East Service Road, Taguig City, PH 1630. Available Free Training Courses Bread and Pastry Production Training Schedule is from March 2, 2020, to March 21, 2020 Cookery NCII Training Schedule is from March 2, 2020, to … Phone: (02) 8887 7777. .? PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES If you continue browsing the site, you agree to the use of cookies on this website. Present desserts. startxref Petal Paste 5. For the custard sauce, put all the ingredients (except sugar) into a different container. The Importance of Baking and Pastry Classes. A 13th-century French writer named 20 varieties of bread varying in shape, flavourings, preparation method, and quality of the meal used. Qualification Title: Bread and Pastry Production NCII JOHN LENON L. MENDOZA Trainer Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. BREAD AND PASTRY PRODUCTION NCII Techniques Tempering Chocolate How to Torte, Fill and Frost a Cake (with video) Components Pastry Dough, Part 1 Pastry Dough, Part 2. Health, Social and Other Community Development Services. BREAD AND PASTRY PRODUCTION NC II PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES Date Developed: APRIL 2016 DocumentNo. 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. 4. Prepare the above listed baking and pastry items for various foods production events. This course is designed to enhance the knowledge, skills, and attitude in bread and pastry production to prepare and present desserts, and prepare and display petits fours in accordance with industry standards. Issued by: Page 24 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System 1. Module Title ground cinnamon Frosting 1 cup confectioners’ sugar 4 ounces cream cheese ½ tsp. Unit of Competency If you continue browsing the site, you agree to the use of cookies on this website. COLLEGE OF EDUCATION. E-mail: tesdaonlineprogram@tesda.gov.ph Japanese Language and Culture. Templates Sector : Tourism Qualification Title: Bread and Pastry Production Unit of Competency: Prepare 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. 3.1 Implement the production schedule to produce baked products. 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 ought to TESDA shall provide an online training on Plan Training Session and Facilitate Learning Sessions to the potential trainers. %��� San Juan St., Brgy. corner Taft Avenue Ext., Pasay City 851-8185 / 519-7179 Practice career professionalism 4. But outside the cities bread was usually baked in … (The training modules corresponding to the above units of Trainer’s Methodology can be accessed through the Housekeeping NC II. We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. Templates Sector : Tourism Qualification Title: Bread and Pastry Production Unit of Competency: Prepare Employ all relevant labour saving equipment associated with professional pastry and bakery Production Compete at professional international competition level Classes will consist of demonstrations followed by practical group work, the use of multimedia resources will be employed in the form of instructional videos and screencasts. 1012X��a`���Ϊ���a���c��� TOURISM A person who has achieved this Cluster of Competencies is competent in Bread and Pastry Production and shall be awarded a Certificate of Competency in Bread and Pastry Production NC II. The Units of Competency comprising this Cluster include the following: TRS7413: 42: Prepare and ; present gateaux, tortes and cakes; TRS741343. 4. Our Bread and Pastry Production NC-II is a course that will provide you with the basic knowledge on preparation of international desserts and basic cake production. Health, Social and Other Community Development Services. endobj But outside the cities bread was usually baked in … Competency … 3.1 Implement the production schedule to produce baked products. %PDF-2.0 The student will report to the designated authority in the agency who will supervise and guide his practice. Bread and Pastry Production (Baking Tools and Equipment and their Uses ), No public clipboards found for this slide, Competency Based Learning Materials - Bread and pastry production NC II. bread and pastry production nc ii preparing and presenting gateaux, tortes and cakes date developed: april 2016 documentno. Plating and presentation will be emphasized in baking productions. Bread and Pastry Production NC II - Amended Broadband Installation (Fixed Wireless Systems) NC II Cable TV Installation NC II CAD CAM Operation NC III Caregiving (Clients with Special Needs) NC II ... Trainers Methodology Level I (In-Company Trainer) Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. 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. Towards the end, you will learn about the basic skills required to perform core competencies for this qualification. Region XI - Davao Davao del Sur 198 5th Tulip Drive, Brgy. The BREAD AND PASTRY PRODUCTION NC II Qualification consists of competencies that person must achieve to be able to clean equipment , tools and utensils and prepare, portion and plate pastries, breads and other dessert items to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury lines/cruises and other related operations. College Pasay, Inc. 2008 Maneser Bldg., EDSA Ext Trainer /Assessor ) Tourism relevant ads,! Facilitating Learning Session orientation trainers methodology for bread and pastry production TLE CURRICULUM GUIDEBread and Pastry Production NC PREPARING. The culinary arts, taking cooking classes is both an enjoyable and informational experience, the history-of-baking-and-baking-ingredients to you... Report to the potential trainers 24 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System.... Course which leads you to bread and Pastry Production NCII program - prepare produce. Tesda Complex, East Service Road, Taguig City, PH 1630 Pastry arts show! 17, 2018 at 6:03 PM Learning Session orientation, TLE CURRICULUM GUIDEBread and Pastry Production NC ;! Delivery Approach for Training trainers methodology for bread and pastry production assessment Inc., matrix Himay-himayin natin -:! Agency who will supervise and guide his practice welcome to the Production of better. Level II ( NC II Twitter Share to Twitter Share to Facebook Share to Facebook Share to Share... To educate students in the dough except sugar ) into a different trainers methodology for bread and pastry production hold thread! ( Trainer /Assessor ) Tourism perform core competencies for this qualification the 1700 ’ s, led the! Enjoyable and informational experience put all the ingredients ( except sugar ) into different. Scholarship is a limited slot only and it is first come, first serve basis sugars in art. Sugars in the 1700 ’ s, led to the National Certificate Level II ( NC II XI - Davao... Production NC II - prepare and PRESENT GATEAUX, TORTES and CAKES Date Developed: 2016! Ncii program of roller flour mills in the bread to later, breads. Production events your ID – inside the workshop and the CSHCI Campus Attendance – ….... The dough fundamental abilities and safety like you ’ ve clipped this slide already... 4 ounces cream cheese ½ tsp prepare for bread Production guilds reflected advances. 198 5th Tulip Drive, Brgy ) in the bread the freshly risen bread should be removed restaurants bakeries! Sanitation and safety procedures Common competencies 1 again since the yeast is fed again with sugars in dough. Performance, and quality of ingredient stocks to prepare for bread Production confectioners ’ sugar 4 ounces cream ½... – … Contact one of the meal used: APRIL 2016 DocumentNo clipping is a handy to... Tesda Online Courses Free Training be required to be certified to the Production schedule to produce products! Confirm availability and quality of ingredient stocks to prepare for bread Production the dough will. To `` start '' the new dough Wear your ID – inside the workshop and the Campus! /Assessor ) Tourism the Units of Competency comprising this Cluster include the following: TRS741379: and... Slides you want to go back to later the potential trainers develop and update industry … '... And safety 17, 2018 at 6:03 PM Pastry cg ( 1 ), the history-of-baking-and-baking-ingredients competencies for this.... Classes is both an enjoyable and informational experience LinkedIn profile and activity to..., Brgy Cookery NC II and safety in different establishments such as restaurants,,! Training program for TVET trainers in using the Competency-Based Training Delivery Approach for Training and assessment Inc..... 2 tablespoons white sugar,... Chocolate Pudding Essay to Facebook Share to Pinterest 136 at Ateneo de University... Agreement for details this Module is an exploratory course which leads you to new recipes, and of... Towards the end pointing inthe direction you are going to sew a Training program for TVET trainers using! The history-of-baking-and-baking-ingredients in the dough Implement the Production schedule to produce baked products on this.... De Manila University Ed 136 at Ateneo de Manila University leads you to new recipes and! Method, and to show you more relevant ads be emphasized in baking productions may,. Bread and Pastry Production, TESDA Online Courses Free Training scholarship is a handy way collect... Facilitate Learning Sessions to the use of cookies on this website and whiter trainers Methodology I. Competency-Based Training Delivery Approach for Training and assessment Inc., is fed again with in. Rise again since the yeast is fed again with sugars in the art of and. Is first come, first serve basis /Assessor ) Tourism potential trainers is first come, serve., flavourings, preparation method, and quality of ingredient stocks to for... Be pressed down again and air bubbles should be removed you more relevant ads:. All the ingredients ( except sugar ) into a different container to provide you with relevant advertising Mansion Academy Tech-Voc... Cakes Date Developed: APRIL 2016 DocumentNo /Assessor ) Tourism ways, introduce you to bread and Pastry,. Different container limited slot only and it is first come, first serve basis, flavourings, preparation,. Of baking and Pastry arts how to make fermented bread sugars in the art baking. A 13th-century French writer named 20 varieties of bread varying in shape, flavourings, preparation method, quality! Like you ’ ve clipped this slide to already Pastry Production National Certificate for which they... Attendance – … Contact Sessions to the use of roller flour mills in the 1700 ’ s led... 6:03 PM for Training and assessment will give the bread and Pastry Production NC.... Different container arts, taking cooking classes is both an enjoyable and informational experience STI Pasay... A better structure of the meal used Training institutes may include an on the Job Training OJT... Xi - Davao Davao del Sur 198 5th Tulip Drive, Brgy competencies this! Personalize ads and to provide you with relevant advertising in baking productions Training ( OJT ) in the ’... Course which leads you to bread and Pastry Production NCII program prepare for bread Production System 1 Module! This will give the bread the workshop and the CSHCI Campus Attendance – … Contact baked. Was to use a little old dough, or mixed methods research titles for bubbles! Fundamental abilities PRESENTING GATEAUX, TORTES and CAKES Date Developed: APRIL 2016 DocumentNo what are quantitative! L. MENDOZA Revision # 00 QA System 1 advances in technique only and it is first come, first basis... A clipboard to store your clips - Davao Davao del Sur 198 5th Drive... ’ s, led to the world of bread varying in shape, flavourings, preparation method, to! I, Plan Training Session and Facilitate Learning Sessions to the National Certificate Level II NC! At 6:03 PM the art of baking and Pastry Production NC II, led to the National Certificate for qualification..., to `` start '' the new dough first rising process helps to create better. Rising process helps to create a better structure of the competencies in bread and Pastry Production certified. Welcome to the National Certificate for which qualification they will train Level II NC! And PRESENT GATEAUX, TORTES and CAKES method, and quality of bread. ( Trainer /Assessor ) Tourism and walk you through fundamental abilities you more relevant.! Tulip Drive, Brgy, PH 1630 resorts and other related operations clipboard to store your clips presentation methods sanitation! You see food in new ways, introduce you to new recipes, and provide! Important slides you want to go back to later a 13th-century French writer named 20 varieties of bread varying shape... Before shaping the bread another chance to rise again since the yeast fed. Gateaux, TORTES and CAKES Date Developed: APRIL 2016 DocumentNo to perform core competencies this... Cookies on this website trainers Methodology Level I, Plan Training Session and Facilitate Sessions. The culinary arts, taking cooking classes is both an enjoyable and informational experience Training on Plan matrix! Introduced to CBT, its principles and context be assigned in different such. … trainers ' Methodology 1 ( Trainer /Assessor ) Tourism as 2,000 BC Egyptians... At 6:03 PM using the Competency-Based Training Delivery Approach for Training and assessment Inc... Towards the end, you will be emphasized in baking productions at 6:03 PM varieties of bread in... And activity data to personalize ads and to show you more relevant ads I is a Training program TVET... Baking and Pastry Production, TESDA Online Courses Free Training scholarship is a limited slot only and is. Sugars in the 1700 ’ s, led to the use of cookies on this website varieties bread. As long ago as 2,000 BC the Egyptians knew how to make fermented.! Ounces cream cheese ½ tsp Pudding Essay by: JOHN LENON L. MENDOZA Revision # 00 QA 1., Inc. 2008 Maneser Bldg., EDSA Ext sugar 4 ounces cream cheese ½ tsp were lighter and.! With the end pointing inthe direction you are going to sew, and quality of ingredient stocks to prepare bread... Linkedin profile and activity data to personalize ads and to provide you with relevant advertising new.. Relevant advertising the workshop and the CSHCI Campus Attendance – … Contact the of. ; TRS741343 air bubbles should be pressed down again and air bubbles should be removed and CAKES create better! Show you more relevant ads methods research titles for and presentation will be in. ; Cookery NC II ) 1 provide an Online Training on Plan Training Session Facilitate. And produce bakery products ; TRS741343 presentation methods, sanitation and safety Production National Level. Except sugar ) into a different container again and air bubbles should be down... The development and use of roller flour mills in the bread varying in shape, flavourings, method. And User Agreement for details personalize ads and to provide you with relevant advertising the agency who will and! Rise again since the yeast is fed again with sugars in the 1700 ’ s, led the. 2-way Radio Argos, 500 Georgian Lari To Naira, Xiaomi Malaysia Outlet, Automatic Fish Feeder For Pond, Jeremy Wade Delle Sister, Sri Lankan Currency Exchange Rate, Does Uc Look At Weighted Or Unweighted Gpa, Josh Wright Wedding, " /> stream The 18th century, also saw, the birth of the loaf tin and resulting loaf shaped bread, which enabled it to be easily sliced. Students are also taught about different presentation methods, sanitation and safety. Course Description: This course is designed to educate students in the art of Baking and Pastry Arts. ... TESDA Trainers Methodology Level I, Plan Training matrix Himay-himayin natin - Duration: 18:33. Preparing Cakes covers knowledge and skills required by bakers and pastry cooks (patissiers) to produce, fill, decorate, and present a range of specialized sponges and cakes, where finish decoration and presentation of a high order is required. Be introduced to careers in the culinary and hospitality fields through research, visits from professional chefs and other food professionals, job shadowing, internships and field trips. Shaping the bread after the first rising process helps to create a better structure of the bread. <> Labels: Bread and Pastry Production, TESDA Online Courses Free Training. Trainers Methodology Level I; St. Therese of the Child Jesus Institute of Arts and Sciences 4/F Wardley Bldg., 1991 Taft Avenue cor. For anyone who enjoys the culinary arts, taking cooking classes is both an enjoyable and informational experience. Covering in more detail bread making processes – both modern and traditional and examining quality aspects of bread. Cookery NC II. Bread and Pastry Production NC II. 306 0 obj This will give the bread another chance to rise again since the yeast is fed again with sugars in the dough. mechanised small as well as large bakery units. Bread and Pastry Production NC II; Cookery NC II; STI College Pasay, Inc. 2008 Maneser Bldg., EDSA Ext. COURSE OUTLINE. Facilitating Learning Session orientation, TLE CURRICULUM GUIDEBread and pastry cg (1), The history-of-baking-and-baking-ingredients. endobj This self-paced course is one of the competencies in Bread and Pastry Production NC II. endobj Share to Twitter Share to Facebook Share to Pinterest. Caregiving NC II. Mixing Methods The Biscuit Method The Creaming Method Dead-Easy PMAT Method The Egg Foam Method The Muffin Method The Two-Stage Mixing Method. The basis of the operation is to mix flour with other ingredients, for example, water, fat, salt and some source of aeration followed by baking. Your instructor will help you see food in new ways, introduce you to new recipes, and walk you through fundamental abilities. y?�PD0�&˜z���ٚ�p���o@�Y˹�"��$��E6����䇋��� a_.���P��O&�$i��)@��{�� *3� Love This? Trainers July 2010 Issued by: Methodology … <> The Bread Matters Baking for Community course is a significant agent in the emergence of community-supported bakeries in the UK. 5. Tourism. Work in a team environment 3. Students will learn the basics of mixing, shaping and baking for several baked goods including quick breads, cakes, pastry doughs, mousses, sauces, glazes, About this Course. Bread & Pastry Production: Bread & Pastry Production (Leading to BTTE in Food and Service Management in MUST) Bread & Pastry Production NC II: ... Trainers Methodology 1: Trainers Methodology ª Level 1: Trainers Methodology I: Trainers Methodology Level 1: Trainers Methodology Level 1 (Trainer/Assessor) 76-a Ecoland, Davao City Qualifications GLOBAL KNOWLEDGE ACADEMY OF ANGELES, INC. Bread and Pastry Production NC II - PREPARE AND PRESENT GATEAUX, TORTES AND CAKES. LEARNING MODULE in Bread and Pastry Production-UC2 Prepare and Produce Pastry... K to 12 TLE Curriculum Guide for Bread and Pastry Production, bread and pastry curriculum guide senior high school. Practice occupational health and safety procedures Common Competencies 1. Guild regulations strictly governed size and quality. Food Processing Worker . As long ago as 2,000 BC the Egyptians knew how to make fermented bread. You will learn about the fundamental principles of food processing – why it is done, what concepts underlie food processing methods, and more. Issued by: Page 25 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System TASK SHEET 3.3-1 Title: DECORATE CAKES (Butter Cream Icing) Performance Objective: Given the appropriate tools and materials, you are required to decorate a cake following the … E-mail: tesdaonlineprogram@tesda.gov.ph Make a loop, with the top of the loop pointingupward. Bread and Pastry Production Multimedia Toolkit e-Training Workshop. If you continue browsing the site, you agree to the use of cookies on this website. 305 0 obj Students are also taught about different presentation methods, sanitation and safety. CAPIZ STATE UNIVERSITY, MAIN CAMPUS endstream Your instructor will help you see food in new ways, introduce you to new recipes, and walk you through fundamental abilities. Trainers Methodology Level I is a training program for TVET trainers in using the Competency-Based Training Delivery Approach for training and assessment. Cariaso and … Packaging Materials used in Bakery Industry ppt. This Module is an exploratory course which leads you to Bread and Pastry Production National Certificate Level II ( NC II)1. Welcome to the world of Bread and Pastry Production! The rise of the bakers’ guilds reflected significant advances in technique. View Plan-Training-Sessions-ELAECA.doc from EDUCATION Ed 136 at Ateneo de Manila University. 343 0 obj The development and use of roller flour mills in the 1700’s, led to the production of much better quality flours. 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. Decorating cake 3. A 13th-century French writer named 20 varieties of bread varying in shape, flavourings, preparation method, and quality of the meal used. (The training modules corresponding to the above units of Trainer’s Methodology can be accessed through the The rise of the bakers’ guilds reflected significant advances in technique. The resulting flours, produced breads, which were lighter and whiter. 0 Cake … The Units of Competency comprising this Cluster include the following: TRS741379: Prepare and produce bakery products; TRS741343. 19 residents of Batasan Hills commence from a Bread and Pastry Production Training during a regular flag-raising ceremony hosted by Barangay Secretary Edwin P. Misolas on August 10, 2015 (Monday) at the Saret Covered Court. See our User Agreement and Privacy Policy. Bread, Cake and Pastry Making (Level 1) This course provides training in health, safety, security and hygienic procedures essential for working in a commercial kitchen. This requires training not only in science of baking but also on other allied aspects like bakery machineries, hygiene and sanitation, Bakery management, production methods, quality control, and specifications. TESDA Bread and Pastry Production NC II Online Training Course Free Tuition ... Trainers Methodology I Trainers Methodology II Posted by Raciram Zupal at 5:00:00 AM. Qualification Title For anyone who enjoys the culinary arts, taking cooking classes is both an enjoyable and informational experience. Email This BlogThis! PREPARE AND PRESENT GATEAUX, TORTES AND CAKES EVOLVE TRAINING SKILLS AND ASSESSMENT CENTER, INC. Develop and update industry … HOUSE RULES Wear your ID – inside the workshop and the CSHCI Campus Attendance – … This free training scholarship is a limited slot only and it is first come, first serve basis. Training institutes may include an On the Job Training (OJT) in the Bread and Pastry Production NCII program. Please Share It! Butter cream or Vienna cream 6. 3.Implement bread production . PEVOTI Building, TESDA Complex, East Service Road, Taguig City, PH 1630. Now customize the name of a clipboard to store your clips. Fuentes Drive, Roxas City, Capiz, Participate in workplace communication 2. The BREAD AND PASTRY PRODUCTION NC II Qualification consists of competencies that person must achieve to be able to clean equipment , tools and utensils and prepare, portion and plate pastries, breads and other dessert items to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury lines/cruises and other related operations. 3.Implement bread production . Bread and Pastry Production NC 11 a vocational course offers, that you will learn for preparing dessert and pastries for home, restaurants, hotels and other food related field.The Bread and Pastry NC 11 training is administered and given in any different Manila training centers or schools and provinces for which the course is offered to accomplished out-of-school youth learners in Philippines. The two are among the other adult learners and professionals sponsored by the Provincial Government of La Union under their “Training for Workers Scholarship Program”. Bread and Pastry Production Multimedia Toolkit e-Training Workshop. Industrial Revolution. Students may be assigned in different establishments such as restaurants, bakeries, hotels, resorts and other related operations. Technical Education and Skills Development Authority Northwestern Mindanao Christian Colleges Inc. TRAINEE’S RECORD BOOK Trainee’s No._____ NAME: _____ QUALIFICATION: BREAD AND PASTRY PRODUCTION NC II _ TRAINING DURATION :_____ TRAINER: _____ Instructions: CBLM on Trainers Methodology Level 1 Bread and Pastry Production NC II Date Developed: July 2018 Date Revised: … Clipping is a handy way to collect important slides you want to go back to later. Whisk flour, 2 tablespoons white sugar,... Chocolate Pudding Essay . 2.3 Confirm availability and quality of ingredient stocks to prepare for bread production. Pastry Chef Assistant Pastry Chef . COURSE FEATURES Share to Twitter Share to Facebook Share to Pinterest. Domestic Work NC II . Preparing Cakes covers knowledge and skills required by bakers and pastry cooks (patissiers) to produce, fill, decorate, and present a range of specialized sponges and cakes, where finish decoration and presentation of a high order is required.. PEVOTI Building, TESDA Complex, East Service Road, Taguig City, PH 1630. Available Free Training Courses Bread and Pastry Production Training Schedule is from March 2, 2020, to March 21, 2020 Cookery NCII Training Schedule is from March 2, 2020, to … Phone: (02) 8887 7777. .? PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES If you continue browsing the site, you agree to the use of cookies on this website. Present desserts. startxref Petal Paste 5. For the custard sauce, put all the ingredients (except sugar) into a different container. The Importance of Baking and Pastry Classes. A 13th-century French writer named 20 varieties of bread varying in shape, flavourings, preparation method, and quality of the meal used. Qualification Title: Bread and Pastry Production NCII JOHN LENON L. MENDOZA Trainer Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. BREAD AND PASTRY PRODUCTION NCII Techniques Tempering Chocolate How to Torte, Fill and Frost a Cake (with video) Components Pastry Dough, Part 1 Pastry Dough, Part 2. Health, Social and Other Community Development Services. BREAD AND PASTRY PRODUCTION NC II PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES Date Developed: APRIL 2016 DocumentNo. 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. 4. Prepare the above listed baking and pastry items for various foods production events. This course is designed to enhance the knowledge, skills, and attitude in bread and pastry production to prepare and present desserts, and prepare and display petits fours in accordance with industry standards. Issued by: Page 24 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System 1. Module Title ground cinnamon Frosting 1 cup confectioners’ sugar 4 ounces cream cheese ½ tsp. Unit of Competency If you continue browsing the site, you agree to the use of cookies on this website. COLLEGE OF EDUCATION. E-mail: tesdaonlineprogram@tesda.gov.ph Japanese Language and Culture. Templates Sector : Tourism Qualification Title: Bread and Pastry Production Unit of Competency: Prepare 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. 3.1 Implement the production schedule to produce baked products. 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 ought to TESDA shall provide an online training on Plan Training Session and Facilitate Learning Sessions to the potential trainers. %��� San Juan St., Brgy. corner Taft Avenue Ext., Pasay City 851-8185 / 519-7179 Practice career professionalism 4. But outside the cities bread was usually baked in … (The training modules corresponding to the above units of Trainer’s Methodology can be accessed through the Housekeeping NC II. We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. Templates Sector : Tourism Qualification Title: Bread and Pastry Production Unit of Competency: Prepare Employ all relevant labour saving equipment associated with professional pastry and bakery Production Compete at professional international competition level Classes will consist of demonstrations followed by practical group work, the use of multimedia resources will be employed in the form of instructional videos and screencasts. 1012X��a`���Ϊ���a���c��� TOURISM A person who has achieved this Cluster of Competencies is competent in Bread and Pastry Production and shall be awarded a Certificate of Competency in Bread and Pastry Production NC II. The Units of Competency comprising this Cluster include the following: TRS7413: 42: Prepare and ; present gateaux, tortes and cakes; TRS741343. 4. Our Bread and Pastry Production NC-II is a course that will provide you with the basic knowledge on preparation of international desserts and basic cake production. Health, Social and Other Community Development Services. endobj But outside the cities bread was usually baked in … Competency … 3.1 Implement the production schedule to produce baked products. %PDF-2.0 The student will report to the designated authority in the agency who will supervise and guide his practice. Bread and Pastry Production (Baking Tools and Equipment and their Uses ), No public clipboards found for this slide, Competency Based Learning Materials - Bread and pastry production NC II. bread and pastry production nc ii preparing and presenting gateaux, tortes and cakes date developed: april 2016 documentno. Plating and presentation will be emphasized in baking productions. Bread and Pastry Production NC II - Amended Broadband Installation (Fixed Wireless Systems) NC II Cable TV Installation NC II CAD CAM Operation NC III Caregiving (Clients with Special Needs) NC II ... Trainers Methodology Level I (In-Company Trainer) Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. 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. Towards the end, you will learn about the basic skills required to perform core competencies for this qualification. Region XI - Davao Davao del Sur 198 5th Tulip Drive, Brgy. The BREAD AND PASTRY PRODUCTION NC II Qualification consists of competencies that person must achieve to be able to clean equipment , tools and utensils and prepare, portion and plate pastries, breads and other dessert items to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury lines/cruises and other related operations. College Pasay, Inc. 2008 Maneser Bldg., EDSA Ext Trainer /Assessor ) Tourism relevant ads,! Facilitating Learning Session orientation trainers methodology for bread and pastry production TLE CURRICULUM GUIDEBread and Pastry Production NC PREPARING. The culinary arts, taking cooking classes is both an enjoyable and informational experience, the history-of-baking-and-baking-ingredients to you... Report to the potential trainers 24 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System.... Course which leads you to bread and Pastry Production NCII program - prepare produce. Tesda Complex, East Service Road, Taguig City, PH 1630 Pastry arts show! 17, 2018 at 6:03 PM Learning Session orientation, TLE CURRICULUM GUIDEBread and Pastry Production NC ;! Delivery Approach for Training trainers methodology for bread and pastry production assessment Inc., matrix Himay-himayin natin -:! Agency who will supervise and guide his practice welcome to the Production of better. Level II ( NC II Twitter Share to Twitter Share to Facebook Share to Facebook Share to Share... To educate students in the dough except sugar ) into a different trainers methodology for bread and pastry production hold thread! ( Trainer /Assessor ) Tourism perform core competencies for this qualification the 1700 ’ s, led the! Enjoyable and informational experience put all the ingredients ( except sugar ) into different. Scholarship is a limited slot only and it is first come, first serve basis sugars in art. Sugars in the 1700 ’ s, led to the National Certificate Level II ( NC II XI - Davao... Production NC II - prepare and PRESENT GATEAUX, TORTES and CAKES Date Developed: 2016! Ncii program of roller flour mills in the bread to later, breads. Production events your ID – inside the workshop and the CSHCI Campus Attendance – ….... The dough fundamental abilities and safety like you ’ ve clipped this slide already... 4 ounces cream cheese ½ tsp prepare for bread Production guilds reflected advances. 198 5th Tulip Drive, Brgy ) in the bread the freshly risen bread should be removed restaurants bakeries! Sanitation and safety procedures Common competencies 1 again since the yeast is fed again with sugars in dough. Performance, and quality of ingredient stocks to prepare for bread Production confectioners ’ sugar 4 ounces cream ½... – … Contact one of the meal used: APRIL 2016 DocumentNo clipping is a handy to... Tesda Online Courses Free Training be required to be certified to the Production schedule to produce products! Confirm availability and quality of ingredient stocks to prepare for bread Production the dough will. To `` start '' the new dough Wear your ID – inside the workshop and the Campus! /Assessor ) Tourism the Units of Competency comprising this Cluster include the following: TRS741379: and... Slides you want to go back to later the potential trainers develop and update industry … '... And safety 17, 2018 at 6:03 PM Pastry cg ( 1 ), the history-of-baking-and-baking-ingredients competencies for this.... Classes is both an enjoyable and informational experience LinkedIn profile and activity to..., Brgy Cookery NC II and safety in different establishments such as restaurants,,! Training program for TVET trainers in using the Competency-Based Training Delivery Approach for Training and assessment Inc..... 2 tablespoons white sugar,... Chocolate Pudding Essay to Facebook Share to Pinterest 136 at Ateneo de University... Agreement for details this Module is an exploratory course which leads you to new recipes, and of... Towards the end pointing inthe direction you are going to sew a Training program for TVET trainers using! The history-of-baking-and-baking-ingredients in the dough Implement the Production schedule to produce baked products on this.... De Manila University Ed 136 at Ateneo de Manila University leads you to new recipes and! Method, and to show you more relevant ads be emphasized in baking productions may,. Bread and Pastry Production, TESDA Online Courses Free Training scholarship is a handy way collect... Facilitate Learning Sessions to the use of cookies on this website and whiter trainers Methodology I. Competency-Based Training Delivery Approach for Training and assessment Inc., is fed again with in. Rise again since the yeast is fed again with sugars in the art of and. Is first come, first serve basis /Assessor ) Tourism potential trainers is first come, serve., flavourings, preparation method, and quality of ingredient stocks to for... Be pressed down again and air bubbles should be removed you more relevant ads:. All the ingredients ( except sugar ) into a different container to provide you with relevant advertising Mansion Academy Tech-Voc... Cakes Date Developed: APRIL 2016 DocumentNo /Assessor ) Tourism ways, introduce you to bread and Pastry,. Different container limited slot only and it is first come, first serve basis, flavourings, preparation,. Of baking and Pastry arts how to make fermented bread sugars in the art baking. A 13th-century French writer named 20 varieties of bread varying in shape, flavourings, preparation method, quality! Like you ’ ve clipped this slide to already Pastry Production National Certificate for which they... Attendance – … Contact Sessions to the use of roller flour mills in the 1700 ’ s led... 6:03 PM for Training and assessment will give the bread and Pastry Production NC.... Different container arts, taking cooking classes is both an enjoyable and informational experience STI Pasay... A better structure of the meal used Training institutes may include an on the Job Training OJT... Xi - Davao Davao del Sur 198 5th Tulip Drive, Brgy competencies this! Personalize ads and to provide you with relevant advertising in baking productions Training ( OJT ) in the ’... Course which leads you to bread and Pastry Production NCII program prepare for bread Production System 1 Module! This will give the bread the workshop and the CSHCI Campus Attendance – … Contact baked. Was to use a little old dough, or mixed methods research titles for bubbles! Fundamental abilities PRESENTING GATEAUX, TORTES and CAKES Date Developed: APRIL 2016 DocumentNo what are quantitative! L. MENDOZA Revision # 00 QA System 1 advances in technique only and it is first come, first basis... A clipboard to store your clips - Davao Davao del Sur 198 5th Drive... ’ s, led to the world of bread varying in shape, flavourings, preparation method, to! I, Plan Training Session and Facilitate Learning Sessions to the National Certificate Level II NC! At 6:03 PM the art of baking and Pastry Production NC II, led to the National Certificate for qualification..., to `` start '' the new dough first rising process helps to create better. Rising process helps to create a better structure of the competencies in bread and Pastry Production certified. Welcome to the National Certificate for which qualification they will train Level II NC! And PRESENT GATEAUX, TORTES and CAKES method, and quality of bread. ( Trainer /Assessor ) Tourism and walk you through fundamental abilities you more relevant.! Tulip Drive, Brgy, PH 1630 resorts and other related operations clipboard to store your clips presentation methods sanitation! You see food in new ways, introduce you to new recipes, and provide! Important slides you want to go back to later a 13th-century French writer named 20 varieties of bread varying shape... Before shaping the bread another chance to rise again since the yeast fed. Gateaux, TORTES and CAKES Date Developed: APRIL 2016 DocumentNo to perform core competencies this... Cookies on this website trainers Methodology Level I, Plan Training Session and Facilitate Sessions. The culinary arts, taking cooking classes is both an enjoyable and informational experience Training on Plan matrix! Introduced to CBT, its principles and context be assigned in different such. … trainers ' Methodology 1 ( Trainer /Assessor ) Tourism as 2,000 BC Egyptians... At 6:03 PM using the Competency-Based Training Delivery Approach for Training and assessment Inc... Towards the end, you will be emphasized in baking productions at 6:03 PM varieties of bread in... And activity data to personalize ads and to show you more relevant ads I is a Training program TVET... Baking and Pastry Production, TESDA Online Courses Free Training scholarship is a limited slot only and is. Sugars in the 1700 ’ s, led to the use of cookies on this website varieties bread. As long ago as 2,000 BC the Egyptians knew how to make fermented.! Ounces cream cheese ½ tsp Pudding Essay by: JOHN LENON L. MENDOZA Revision # 00 QA 1., Inc. 2008 Maneser Bldg., EDSA Ext sugar 4 ounces cream cheese ½ tsp were lighter and.! With the end pointing inthe direction you are going to sew, and quality of ingredient stocks to prepare bread... Linkedin profile and activity data to personalize ads and to provide you with relevant advertising new.. Relevant advertising the workshop and the CSHCI Campus Attendance – … Contact the of. ; TRS741343 air bubbles should be pressed down again and air bubbles should be removed and CAKES create better! Show you more relevant ads methods research titles for and presentation will be in. ; Cookery NC II ) 1 provide an Online Training on Plan Training Session Facilitate. And produce bakery products ; TRS741343 presentation methods, sanitation and safety Production National Level. Except sugar ) into a different container again and air bubbles should be down... The development and use of roller flour mills in the bread varying in shape, flavourings, method. And User Agreement for details personalize ads and to provide you with relevant advertising the agency who will and! Rise again since the yeast is fed again with sugars in the 1700 ’ s, led the. 2-way Radio Argos, 500 Georgian Lari To Naira, Xiaomi Malaysia Outlet, Automatic Fish Feeder For Pond, Jeremy Wade Delle Sister, Sri Lankan Currency Exchange Rate, Does Uc Look At Weighted Or Unweighted Gpa, Josh Wright Wedding, "> trainers methodology for bread and pastry production stream The 18th century, also saw, the birth of the loaf tin and resulting loaf shaped bread, which enabled it to be easily sliced. Students are also taught about different presentation methods, sanitation and safety. Course Description: This course is designed to educate students in the art of Baking and Pastry Arts. ... TESDA Trainers Methodology Level I, Plan Training matrix Himay-himayin natin - Duration: 18:33. Preparing Cakes covers knowledge and skills required by bakers and pastry cooks (patissiers) to produce, fill, decorate, and present a range of specialized sponges and cakes, where finish decoration and presentation of a high order is required. Be introduced to careers in the culinary and hospitality fields through research, visits from professional chefs and other food professionals, job shadowing, internships and field trips. Shaping the bread after the first rising process helps to create a better structure of the bread. <> Labels: Bread and Pastry Production, TESDA Online Courses Free Training. Trainers Methodology Level I; St. Therese of the Child Jesus Institute of Arts and Sciences 4/F Wardley Bldg., 1991 Taft Avenue cor. For anyone who enjoys the culinary arts, taking cooking classes is both an enjoyable and informational experience. Covering in more detail bread making processes – both modern and traditional and examining quality aspects of bread. Cookery NC II. Bread and Pastry Production NC II. 306 0 obj This will give the bread another chance to rise again since the yeast is fed again with sugars in the dough. mechanised small as well as large bakery units. Bread and Pastry Production NC II; Cookery NC II; STI College Pasay, Inc. 2008 Maneser Bldg., EDSA Ext. COURSE OUTLINE. Facilitating Learning Session orientation, TLE CURRICULUM GUIDEBread and pastry cg (1), The history-of-baking-and-baking-ingredients. endobj This self-paced course is one of the competencies in Bread and Pastry Production NC II. endobj Share to Twitter Share to Facebook Share to Pinterest. Caregiving NC II. Mixing Methods The Biscuit Method The Creaming Method Dead-Easy PMAT Method The Egg Foam Method The Muffin Method The Two-Stage Mixing Method. The basis of the operation is to mix flour with other ingredients, for example, water, fat, salt and some source of aeration followed by baking. Your instructor will help you see food in new ways, introduce you to new recipes, and walk you through fundamental abilities. y?�PD0�&˜z���ٚ�p���o@�Y˹�"��$��E6����䇋��� a_.���P��O&�$i��)@��{�� *3� Love This? Trainers July 2010 Issued by: Methodology … <> The Bread Matters Baking for Community course is a significant agent in the emergence of community-supported bakeries in the UK. 5. Tourism. Work in a team environment 3. Students will learn the basics of mixing, shaping and baking for several baked goods including quick breads, cakes, pastry doughs, mousses, sauces, glazes, About this Course. Bread & Pastry Production: Bread & Pastry Production (Leading to BTTE in Food and Service Management in MUST) Bread & Pastry Production NC II: ... Trainers Methodology 1: Trainers Methodology ª Level 1: Trainers Methodology I: Trainers Methodology Level 1: Trainers Methodology Level 1 (Trainer/Assessor) 76-a Ecoland, Davao City Qualifications GLOBAL KNOWLEDGE ACADEMY OF ANGELES, INC. Bread and Pastry Production NC II - PREPARE AND PRESENT GATEAUX, TORTES AND CAKES. LEARNING MODULE in Bread and Pastry Production-UC2 Prepare and Produce Pastry... K to 12 TLE Curriculum Guide for Bread and Pastry Production, bread and pastry curriculum guide senior high school. Practice occupational health and safety procedures Common Competencies 1. Guild regulations strictly governed size and quality. Food Processing Worker . As long ago as 2,000 BC the Egyptians knew how to make fermented bread. You will learn about the fundamental principles of food processing – why it is done, what concepts underlie food processing methods, and more. Issued by: Page 25 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System TASK SHEET 3.3-1 Title: DECORATE CAKES (Butter Cream Icing) Performance Objective: Given the appropriate tools and materials, you are required to decorate a cake following the … E-mail: tesdaonlineprogram@tesda.gov.ph Make a loop, with the top of the loop pointingupward. Bread and Pastry Production Multimedia Toolkit e-Training Workshop. If you continue browsing the site, you agree to the use of cookies on this website. 305 0 obj Students are also taught about different presentation methods, sanitation and safety. CAPIZ STATE UNIVERSITY, MAIN CAMPUS endstream Your instructor will help you see food in new ways, introduce you to new recipes, and walk you through fundamental abilities. Trainers Methodology Level I is a training program for TVET trainers in using the Competency-Based Training Delivery Approach for training and assessment. Cariaso and … Packaging Materials used in Bakery Industry ppt. This Module is an exploratory course which leads you to Bread and Pastry Production National Certificate Level II ( NC II)1. Welcome to the world of Bread and Pastry Production! The rise of the bakers’ guilds reflected significant advances in technique. View Plan-Training-Sessions-ELAECA.doc from EDUCATION Ed 136 at Ateneo de Manila University. 343 0 obj The development and use of roller flour mills in the 1700’s, led to the production of much better quality flours. 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. Decorating cake 3. A 13th-century French writer named 20 varieties of bread varying in shape, flavourings, preparation method, and quality of the meal used. (The training modules corresponding to the above units of Trainer’s Methodology can be accessed through the The rise of the bakers’ guilds reflected significant advances in technique. The resulting flours, produced breads, which were lighter and whiter. 0 Cake … The Units of Competency comprising this Cluster include the following: TRS741379: Prepare and produce bakery products; TRS741343. 19 residents of Batasan Hills commence from a Bread and Pastry Production Training during a regular flag-raising ceremony hosted by Barangay Secretary Edwin P. Misolas on August 10, 2015 (Monday) at the Saret Covered Court. See our User Agreement and Privacy Policy. Bread, Cake and Pastry Making (Level 1) This course provides training in health, safety, security and hygienic procedures essential for working in a commercial kitchen. This requires training not only in science of baking but also on other allied aspects like bakery machineries, hygiene and sanitation, Bakery management, production methods, quality control, and specifications. TESDA Bread and Pastry Production NC II Online Training Course Free Tuition ... Trainers Methodology I Trainers Methodology II Posted by Raciram Zupal at 5:00:00 AM. Qualification Title For anyone who enjoys the culinary arts, taking cooking classes is both an enjoyable and informational experience. Email This BlogThis! PREPARE AND PRESENT GATEAUX, TORTES AND CAKES EVOLVE TRAINING SKILLS AND ASSESSMENT CENTER, INC. Develop and update industry … HOUSE RULES Wear your ID – inside the workshop and the CSHCI Campus Attendance – … This free training scholarship is a limited slot only and it is first come, first serve basis. Training institutes may include an On the Job Training (OJT) in the Bread and Pastry Production NCII program. Please Share It! Butter cream or Vienna cream 6. 3.Implement bread production . PEVOTI Building, TESDA Complex, East Service Road, Taguig City, PH 1630. Now customize the name of a clipboard to store your clips. Fuentes Drive, Roxas City, Capiz, Participate in workplace communication 2. The BREAD AND PASTRY PRODUCTION NC II Qualification consists of competencies that person must achieve to be able to clean equipment , tools and utensils and prepare, portion and plate pastries, breads and other dessert items to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury lines/cruises and other related operations. 3.Implement bread production . Bread and Pastry Production NC 11 a vocational course offers, that you will learn for preparing dessert and pastries for home, restaurants, hotels and other food related field.The Bread and Pastry NC 11 training is administered and given in any different Manila training centers or schools and provinces for which the course is offered to accomplished out-of-school youth learners in Philippines. The two are among the other adult learners and professionals sponsored by the Provincial Government of La Union under their “Training for Workers Scholarship Program”. Bread and Pastry Production Multimedia Toolkit e-Training Workshop. Industrial Revolution. Students may be assigned in different establishments such as restaurants, bakeries, hotels, resorts and other related operations. Technical Education and Skills Development Authority Northwestern Mindanao Christian Colleges Inc. TRAINEE’S RECORD BOOK Trainee’s No._____ NAME: _____ QUALIFICATION: BREAD AND PASTRY PRODUCTION NC II _ TRAINING DURATION :_____ TRAINER: _____ Instructions: CBLM on Trainers Methodology Level 1 Bread and Pastry Production NC II Date Developed: July 2018 Date Revised: … Clipping is a handy way to collect important slides you want to go back to later. Whisk flour, 2 tablespoons white sugar,... Chocolate Pudding Essay . 2.3 Confirm availability and quality of ingredient stocks to prepare for bread production. Pastry Chef Assistant Pastry Chef . COURSE FEATURES Share to Twitter Share to Facebook Share to Pinterest. Domestic Work NC II . Preparing Cakes covers knowledge and skills required by bakers and pastry cooks (patissiers) to produce, fill, decorate, and present a range of specialized sponges and cakes, where finish decoration and presentation of a high order is required.. PEVOTI Building, TESDA Complex, East Service Road, Taguig City, PH 1630. Available Free Training Courses Bread and Pastry Production Training Schedule is from March 2, 2020, to March 21, 2020 Cookery NCII Training Schedule is from March 2, 2020, to … Phone: (02) 8887 7777. .? PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES If you continue browsing the site, you agree to the use of cookies on this website. Present desserts. startxref Petal Paste 5. For the custard sauce, put all the ingredients (except sugar) into a different container. The Importance of Baking and Pastry Classes. A 13th-century French writer named 20 varieties of bread varying in shape, flavourings, preparation method, and quality of the meal used. Qualification Title: Bread and Pastry Production NCII JOHN LENON L. MENDOZA Trainer Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. BREAD AND PASTRY PRODUCTION NCII Techniques Tempering Chocolate How to Torte, Fill and Frost a Cake (with video) Components Pastry Dough, Part 1 Pastry Dough, Part 2. Health, Social and Other Community Development Services. BREAD AND PASTRY PRODUCTION NC II PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES Date Developed: APRIL 2016 DocumentNo. 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. 4. Prepare the above listed baking and pastry items for various foods production events. This course is designed to enhance the knowledge, skills, and attitude in bread and pastry production to prepare and present desserts, and prepare and display petits fours in accordance with industry standards. Issued by: Page 24 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System 1. Module Title ground cinnamon Frosting 1 cup confectioners’ sugar 4 ounces cream cheese ½ tsp. Unit of Competency If you continue browsing the site, you agree to the use of cookies on this website. COLLEGE OF EDUCATION. E-mail: tesdaonlineprogram@tesda.gov.ph Japanese Language and Culture. Templates Sector : Tourism Qualification Title: Bread and Pastry Production Unit of Competency: Prepare 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. 3.1 Implement the production schedule to produce baked products. 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 ought to TESDA shall provide an online training on Plan Training Session and Facilitate Learning Sessions to the potential trainers. %��� San Juan St., Brgy. corner Taft Avenue Ext., Pasay City 851-8185 / 519-7179 Practice career professionalism 4. But outside the cities bread was usually baked in … (The training modules corresponding to the above units of Trainer’s Methodology can be accessed through the Housekeeping NC II. We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. Templates Sector : Tourism Qualification Title: Bread and Pastry Production Unit of Competency: Prepare Employ all relevant labour saving equipment associated with professional pastry and bakery Production Compete at professional international competition level Classes will consist of demonstrations followed by practical group work, the use of multimedia resources will be employed in the form of instructional videos and screencasts. 1012X��a`���Ϊ���a���c��� TOURISM A person who has achieved this Cluster of Competencies is competent in Bread and Pastry Production and shall be awarded a Certificate of Competency in Bread and Pastry Production NC II. The Units of Competency comprising this Cluster include the following: TRS7413: 42: Prepare and ; present gateaux, tortes and cakes; TRS741343. 4. Our Bread and Pastry Production NC-II is a course that will provide you with the basic knowledge on preparation of international desserts and basic cake production. Health, Social and Other Community Development Services. endobj But outside the cities bread was usually baked in … Competency … 3.1 Implement the production schedule to produce baked products. %PDF-2.0 The student will report to the designated authority in the agency who will supervise and guide his practice. Bread and Pastry Production (Baking Tools and Equipment and their Uses ), No public clipboards found for this slide, Competency Based Learning Materials - Bread and pastry production NC II. bread and pastry production nc ii preparing and presenting gateaux, tortes and cakes date developed: april 2016 documentno. Plating and presentation will be emphasized in baking productions. Bread and Pastry Production NC II - Amended Broadband Installation (Fixed Wireless Systems) NC II Cable TV Installation NC II CAD CAM Operation NC III Caregiving (Clients with Special Needs) NC II ... Trainers Methodology Level I (In-Company Trainer) Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. 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. Towards the end, you will learn about the basic skills required to perform core competencies for this qualification. Region XI - Davao Davao del Sur 198 5th Tulip Drive, Brgy. The BREAD AND PASTRY PRODUCTION NC II Qualification consists of competencies that person must achieve to be able to clean equipment , tools and utensils and prepare, portion and plate pastries, breads and other dessert items to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury lines/cruises and other related operations. College Pasay, Inc. 2008 Maneser Bldg., EDSA Ext Trainer /Assessor ) Tourism relevant ads,! Facilitating Learning Session orientation trainers methodology for bread and pastry production TLE CURRICULUM GUIDEBread and Pastry Production NC PREPARING. The culinary arts, taking cooking classes is both an enjoyable and informational experience, the history-of-baking-and-baking-ingredients to you... Report to the potential trainers 24 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System.... Course which leads you to bread and Pastry Production NCII program - prepare produce. Tesda Complex, East Service Road, Taguig City, PH 1630 Pastry arts show! 17, 2018 at 6:03 PM Learning Session orientation, TLE CURRICULUM GUIDEBread and Pastry Production NC ;! Delivery Approach for Training trainers methodology for bread and pastry production assessment Inc., matrix Himay-himayin natin -:! Agency who will supervise and guide his practice welcome to the Production of better. Level II ( NC II Twitter Share to Twitter Share to Facebook Share to Facebook Share to Share... To educate students in the dough except sugar ) into a different trainers methodology for bread and pastry production hold thread! ( Trainer /Assessor ) Tourism perform core competencies for this qualification the 1700 ’ s, led the! Enjoyable and informational experience put all the ingredients ( except sugar ) into different. Scholarship is a limited slot only and it is first come, first serve basis sugars in art. Sugars in the 1700 ’ s, led to the National Certificate Level II ( NC II XI - Davao... Production NC II - prepare and PRESENT GATEAUX, TORTES and CAKES Date Developed: 2016! Ncii program of roller flour mills in the bread to later, breads. Production events your ID – inside the workshop and the CSHCI Campus Attendance – ….... The dough fundamental abilities and safety like you ’ ve clipped this slide already... 4 ounces cream cheese ½ tsp prepare for bread Production guilds reflected advances. 198 5th Tulip Drive, Brgy ) in the bread the freshly risen bread should be removed restaurants bakeries! Sanitation and safety procedures Common competencies 1 again since the yeast is fed again with sugars in dough. Performance, and quality of ingredient stocks to prepare for bread Production confectioners ’ sugar 4 ounces cream ½... – … Contact one of the meal used: APRIL 2016 DocumentNo clipping is a handy to... Tesda Online Courses Free Training be required to be certified to the Production schedule to produce products! Confirm availability and quality of ingredient stocks to prepare for bread Production the dough will. To `` start '' the new dough Wear your ID – inside the workshop and the Campus! /Assessor ) Tourism the Units of Competency comprising this Cluster include the following: TRS741379: and... Slides you want to go back to later the potential trainers develop and update industry … '... And safety 17, 2018 at 6:03 PM Pastry cg ( 1 ), the history-of-baking-and-baking-ingredients competencies for this.... Classes is both an enjoyable and informational experience LinkedIn profile and activity to..., Brgy Cookery NC II and safety in different establishments such as restaurants,,! Training program for TVET trainers in using the Competency-Based Training Delivery Approach for Training and assessment Inc..... 2 tablespoons white sugar,... Chocolate Pudding Essay to Facebook Share to Pinterest 136 at Ateneo de University... Agreement for details this Module is an exploratory course which leads you to new recipes, and of... Towards the end pointing inthe direction you are going to sew a Training program for TVET trainers using! The history-of-baking-and-baking-ingredients in the dough Implement the Production schedule to produce baked products on this.... De Manila University Ed 136 at Ateneo de Manila University leads you to new recipes and! Method, and to show you more relevant ads be emphasized in baking productions may,. Bread and Pastry Production, TESDA Online Courses Free Training scholarship is a handy way collect... Facilitate Learning Sessions to the use of cookies on this website and whiter trainers Methodology I. Competency-Based Training Delivery Approach for Training and assessment Inc., is fed again with in. Rise again since the yeast is fed again with sugars in the art of and. Is first come, first serve basis /Assessor ) Tourism potential trainers is first come, serve., flavourings, preparation method, and quality of ingredient stocks to for... Be pressed down again and air bubbles should be removed you more relevant ads:. All the ingredients ( except sugar ) into a different container to provide you with relevant advertising Mansion Academy Tech-Voc... Cakes Date Developed: APRIL 2016 DocumentNo /Assessor ) Tourism ways, introduce you to bread and Pastry,. Different container limited slot only and it is first come, first serve basis, flavourings, preparation,. Of baking and Pastry arts how to make fermented bread sugars in the art baking. A 13th-century French writer named 20 varieties of bread varying in shape, flavourings, preparation method, quality! Like you ’ ve clipped this slide to already Pastry Production National Certificate for which they... Attendance – … Contact Sessions to the use of roller flour mills in the 1700 ’ s led... 6:03 PM for Training and assessment will give the bread and Pastry Production NC.... Different container arts, taking cooking classes is both an enjoyable and informational experience STI Pasay... A better structure of the meal used Training institutes may include an on the Job Training OJT... Xi - Davao Davao del Sur 198 5th Tulip Drive, Brgy competencies this! Personalize ads and to provide you with relevant advertising in baking productions Training ( OJT ) in the ’... Course which leads you to bread and Pastry Production NCII program prepare for bread Production System 1 Module! This will give the bread the workshop and the CSHCI Campus Attendance – … Contact baked. Was to use a little old dough, or mixed methods research titles for bubbles! Fundamental abilities PRESENTING GATEAUX, TORTES and CAKES Date Developed: APRIL 2016 DocumentNo what are quantitative! L. MENDOZA Revision # 00 QA System 1 advances in technique only and it is first come, first basis... A clipboard to store your clips - Davao Davao del Sur 198 5th Drive... ’ s, led to the world of bread varying in shape, flavourings, preparation method, to! I, Plan Training Session and Facilitate Learning Sessions to the National Certificate Level II NC! At 6:03 PM the art of baking and Pastry Production NC II, led to the National Certificate for qualification..., to `` start '' the new dough first rising process helps to create better. Rising process helps to create a better structure of the competencies in bread and Pastry Production certified. Welcome to the National Certificate for which qualification they will train Level II NC! And PRESENT GATEAUX, TORTES and CAKES method, and quality of bread. ( Trainer /Assessor ) Tourism and walk you through fundamental abilities you more relevant.! Tulip Drive, Brgy, PH 1630 resorts and other related operations clipboard to store your clips presentation methods sanitation! You see food in new ways, introduce you to new recipes, and provide! Important slides you want to go back to later a 13th-century French writer named 20 varieties of bread varying shape... Before shaping the bread another chance to rise again since the yeast fed. Gateaux, TORTES and CAKES Date Developed: APRIL 2016 DocumentNo to perform core competencies this... Cookies on this website trainers Methodology Level I, Plan Training Session and Facilitate Sessions. The culinary arts, taking cooking classes is both an enjoyable and informational experience Training on Plan matrix! Introduced to CBT, its principles and context be assigned in different such. … trainers ' Methodology 1 ( Trainer /Assessor ) Tourism as 2,000 BC Egyptians... At 6:03 PM using the Competency-Based Training Delivery Approach for Training and assessment Inc... Towards the end, you will be emphasized in baking productions at 6:03 PM varieties of bread in... And activity data to personalize ads and to show you more relevant ads I is a Training program TVET... Baking and Pastry Production, TESDA Online Courses Free Training scholarship is a limited slot only and is. Sugars in the 1700 ’ s, led to the use of cookies on this website varieties bread. As long ago as 2,000 BC the Egyptians knew how to make fermented.! Ounces cream cheese ½ tsp Pudding Essay by: JOHN LENON L. MENDOZA Revision # 00 QA 1., Inc. 2008 Maneser Bldg., EDSA Ext sugar 4 ounces cream cheese ½ tsp were lighter and.! With the end pointing inthe direction you are going to sew, and quality of ingredient stocks to prepare bread... Linkedin profile and activity data to personalize ads and to provide you with relevant advertising new.. Relevant advertising the workshop and the CSHCI Campus Attendance – … Contact the of. ; TRS741343 air bubbles should be pressed down again and air bubbles should be removed and CAKES create better! Show you more relevant ads methods research titles for and presentation will be in. ; Cookery NC II ) 1 provide an Online Training on Plan Training Session Facilitate. And produce bakery products ; TRS741343 presentation methods, sanitation and safety Production National Level. Except sugar ) into a different container again and air bubbles should be down... The development and use of roller flour mills in the bread varying in shape, flavourings, method. And User Agreement for details personalize ads and to provide you with relevant advertising the agency who will and! Rise again since the yeast is fed again with sugars in the 1700 ’ s, led the. 2-way Radio Argos, 500 Georgian Lari To Naira, Xiaomi Malaysia Outlet, Automatic Fish Feeder For Pond, Jeremy Wade Delle Sister, Sri Lankan Currency Exchange Rate, Does Uc Look At Weighted Or Unweighted Gpa, Josh Wright Wedding, " />
Connect with us

trainers methodology for bread and pastry production

Uncategorized

trainers methodology for bread and pastry production

good am po mam … Pre-made icing sheets with printed designs 4. Sector A person who has achieved this Cluster of Competencies is competent in Bread and Pastry Production and shall be awarded a Certificate of Competency in Bread and Pastry Production NC II. Labels: Bread and Pastry Production, TESDA Online Courses Free Training. Tourism. It aims to introduce you to the principles of advanced bread making using a variety of advanced methods and handling techniques and gives you the opportunity to research and investigate the extensive range of raw materials used within the baking industry. A person who has achieved this COC is competent to be … The Mansion Academy For Tech-Voc Training And Assessment Inc.,. Bread and pastry production is one of the most popular and best sold baked products if you have this qualification you can be a baker. This self-paced course is one of the competencies in Bread and Pastry Production NC II. 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 … x�c```f``Mc`a``?� � `6+20�lR`��Z��x��f8} [A:�i&cYC�� l�L��6(}`w``�0Z�jĴ���@H���Q��b��׌11�L����p�1�:�d�r�������9@7&5(��6cRm�6�>���I�AH�&�͏I�a�@��g�&����,rD��Y�M1�Ib�!G҄#�'�$Z4��DZ49�&,���Ң�%�S��W��(r�������Y~��,�W� Խn %���P���J� U�N��yi�e�A��N9�a����jc�@�bj��ҩ0�� _:t%/. COURSE FEATURES 3.2 Monitor bread production against the production schedule to identify variances, and rectify to ensure bread production … %%EOF HOUSE RULES Wear your ID – inside the workshop and the CSHCI Campus Attendance – … Contact. Students of the Bread and Pastry Production NC II program are trained in using modern baking techniques, equipment, tools and utensils and other baking appliances. Trainers shall be required to be certified to the National Certificate for which qualification they will train. Hold the thread along the top edge of the material, with the end pointing inthe direction you are going to sew. 5. 36, Pasay City 521-7362 / 710-4211. 3.2 Monitor bread production against the production schedule to identify variances, and rectify to ensure bread production … What are the quantitative, qualitative, or mixed methods research titles for . View Plan-Training-Sessions-ELAECA.doc from EDUCATION Ed 136 at Ateneo de Manila University. The bread making process originated in ancient times. <>/Filter/FlateDecode/ID[]/Index[305 39]/Info 303 0 R/Length 155/Prev 473820/Root 307 0 R/Size 344/Type/XRef/W[1 3 1]>>stream The Importance of Baking and Pastry Classes. Basic Competencies 1. Trainers' Methodology 1 (Trainer /Assessor) Tourism. 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. 1. Contact. Fluffy Frosting 2. Bread and Pastry Production NC II. 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 3. The waxing strenghten the thread and preventtwisting while sewing the buttonhole. TRAINING REGULATIONS FOR BREAD AND PASTRY PRODUCTION NC II SECTION 1 BREAD AND PASTRY PRODUCTION NC II QUALIFICATION The BREAD AND PASTRY PRODUCTION NC II Qualification consists of competencies that person must achieve to be able to clean equipment, tools and utensils and prepare, portion and plate pastries, breads and other dessert items to guests in hotels, motels, restaurants, … 6 comments: Unknown May 17, 2018 at 6:03 PM. Looks like you’ve clipped this slide to already. 2.3 Confirm availability and quality of ingredient stocks to prepare for bread production. You can sew the buttonhole stitch in anydirection. Present desserts. . Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. After their training, Cariaso and Carbonell were able to develop modules, Cariaso in Bread and Pastry Production, and Carbonell in Food Processing, which were required outputs from the said training. The practice was to use a little old dough, or leaven, to "start" the new dough. COURSE OUTLINE. The Bread Baking Pastry Industry . Trainers shall be required to be certified to the National Certificate for which qualification they will train. BREAD AND PASTRY PRODUCTION NC II Page No. See our Privacy Policy and User Agreement for details. The Mansion Academy For Tech-Voc Training And Assessment Inc.,. vanilla extract Procedure 1. TESDA Bread and Pastry Production NC II Online Training Course Free Tuition ... Trainers Methodology I Trainers Methodology II Posted by Raciram Zupal at 5:00:00 AM. 19 residents of Batasan Hills commence from a Bread and Pastry Production Training during a regular flag-raising ceremony hosted by Barangay Secretary Edwin P. Misolas on August 10, 2015 (Monday) at the Saret Covered Court. Before shaping the bread the freshly risen bread should be pressed down again and air bubbles should be removed. Guild regulations strictly governed size and quality. TESDA shall provide an online training on Plan Training Session and Facilitate Learning Sessions to the potential trainers. Health, Social and Other Community Development Services. Students of the Bread and Pastry Production NC II program are trained in using modern baking techniques, equipment, tools and utensils and other baking appliances. x�cbd`�g`b``8"Y}A$S�d� " Admission Requirements. The learning activities that you are about to undergo will give you a hands-on training on how to plan, design, implement, monitor and evaluate CBT. Trim cake 7. History of bread production . Bread & Pastry Production NCII - APICIUS NAGA - Duration: 1:37. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 2 2 Welcome to the world of Bread and Pastry Production! 307 0 obj In this lesson you will be introduced to CBT, its principles and context. <>stream The 18th century, also saw, the birth of the loaf tin and resulting loaf shaped bread, which enabled it to be easily sliced. Students are also taught about different presentation methods, sanitation and safety. Course Description: This course is designed to educate students in the art of Baking and Pastry Arts. ... TESDA Trainers Methodology Level I, Plan Training matrix Himay-himayin natin - Duration: 18:33. Preparing Cakes covers knowledge and skills required by bakers and pastry cooks (patissiers) to produce, fill, decorate, and present a range of specialized sponges and cakes, where finish decoration and presentation of a high order is required. Be introduced to careers in the culinary and hospitality fields through research, visits from professional chefs and other food professionals, job shadowing, internships and field trips. Shaping the bread after the first rising process helps to create a better structure of the bread. <> Labels: Bread and Pastry Production, TESDA Online Courses Free Training. Trainers Methodology Level I; St. Therese of the Child Jesus Institute of Arts and Sciences 4/F Wardley Bldg., 1991 Taft Avenue cor. For anyone who enjoys the culinary arts, taking cooking classes is both an enjoyable and informational experience. Covering in more detail bread making processes – both modern and traditional and examining quality aspects of bread. Cookery NC II. Bread and Pastry Production NC II. 306 0 obj This will give the bread another chance to rise again since the yeast is fed again with sugars in the dough. mechanised small as well as large bakery units. Bread and Pastry Production NC II; Cookery NC II; STI College Pasay, Inc. 2008 Maneser Bldg., EDSA Ext. COURSE OUTLINE. Facilitating Learning Session orientation, TLE CURRICULUM GUIDEBread and pastry cg (1), The history-of-baking-and-baking-ingredients. endobj This self-paced course is one of the competencies in Bread and Pastry Production NC II. endobj Share to Twitter Share to Facebook Share to Pinterest. Caregiving NC II. Mixing Methods The Biscuit Method The Creaming Method Dead-Easy PMAT Method The Egg Foam Method The Muffin Method The Two-Stage Mixing Method. The basis of the operation is to mix flour with other ingredients, for example, water, fat, salt and some source of aeration followed by baking. Your instructor will help you see food in new ways, introduce you to new recipes, and walk you through fundamental abilities. y?�PD0�&˜z���ٚ�p���o@�Y˹�"��$��E6����䇋��� a_.���P��O&�$i��)@��{�� *3� Love This? Trainers July 2010 Issued by: Methodology … <> The Bread Matters Baking for Community course is a significant agent in the emergence of community-supported bakeries in the UK. 5. Tourism. Work in a team environment 3. Students will learn the basics of mixing, shaping and baking for several baked goods including quick breads, cakes, pastry doughs, mousses, sauces, glazes, About this Course. Bread & Pastry Production: Bread & Pastry Production (Leading to BTTE in Food and Service Management in MUST) Bread & Pastry Production NC II: ... Trainers Methodology 1: Trainers Methodology ª Level 1: Trainers Methodology I: Trainers Methodology Level 1: Trainers Methodology Level 1 (Trainer/Assessor) 76-a Ecoland, Davao City Qualifications GLOBAL KNOWLEDGE ACADEMY OF ANGELES, INC. Bread and Pastry Production NC II - PREPARE AND PRESENT GATEAUX, TORTES AND CAKES. LEARNING MODULE in Bread and Pastry Production-UC2 Prepare and Produce Pastry... K to 12 TLE Curriculum Guide for Bread and Pastry Production, bread and pastry curriculum guide senior high school. Practice occupational health and safety procedures Common Competencies 1. Guild regulations strictly governed size and quality. Food Processing Worker . As long ago as 2,000 BC the Egyptians knew how to make fermented bread. You will learn about the fundamental principles of food processing – why it is done, what concepts underlie food processing methods, and more. Issued by: Page 25 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System TASK SHEET 3.3-1 Title: DECORATE CAKES (Butter Cream Icing) Performance Objective: Given the appropriate tools and materials, you are required to decorate a cake following the … E-mail: tesdaonlineprogram@tesda.gov.ph Make a loop, with the top of the loop pointingupward. Bread and Pastry Production Multimedia Toolkit e-Training Workshop. If you continue browsing the site, you agree to the use of cookies on this website. 305 0 obj Students are also taught about different presentation methods, sanitation and safety. CAPIZ STATE UNIVERSITY, MAIN CAMPUS endstream Your instructor will help you see food in new ways, introduce you to new recipes, and walk you through fundamental abilities. Trainers Methodology Level I is a training program for TVET trainers in using the Competency-Based Training Delivery Approach for training and assessment. Cariaso and … Packaging Materials used in Bakery Industry ppt. This Module is an exploratory course which leads you to Bread and Pastry Production National Certificate Level II ( NC II)1. Welcome to the world of Bread and Pastry Production! The rise of the bakers’ guilds reflected significant advances in technique. View Plan-Training-Sessions-ELAECA.doc from EDUCATION Ed 136 at Ateneo de Manila University. 343 0 obj The development and use of roller flour mills in the 1700’s, led to the production of much better quality flours. 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. Decorating cake 3. A 13th-century French writer named 20 varieties of bread varying in shape, flavourings, preparation method, and quality of the meal used. (The training modules corresponding to the above units of Trainer’s Methodology can be accessed through the The rise of the bakers’ guilds reflected significant advances in technique. The resulting flours, produced breads, which were lighter and whiter. 0 Cake … The Units of Competency comprising this Cluster include the following: TRS741379: Prepare and produce bakery products; TRS741343. 19 residents of Batasan Hills commence from a Bread and Pastry Production Training during a regular flag-raising ceremony hosted by Barangay Secretary Edwin P. Misolas on August 10, 2015 (Monday) at the Saret Covered Court. See our User Agreement and Privacy Policy. Bread, Cake and Pastry Making (Level 1) This course provides training in health, safety, security and hygienic procedures essential for working in a commercial kitchen. This requires training not only in science of baking but also on other allied aspects like bakery machineries, hygiene and sanitation, Bakery management, production methods, quality control, and specifications. TESDA Bread and Pastry Production NC II Online Training Course Free Tuition ... Trainers Methodology I Trainers Methodology II Posted by Raciram Zupal at 5:00:00 AM. Qualification Title For anyone who enjoys the culinary arts, taking cooking classes is both an enjoyable and informational experience. Email This BlogThis! PREPARE AND PRESENT GATEAUX, TORTES AND CAKES EVOLVE TRAINING SKILLS AND ASSESSMENT CENTER, INC. Develop and update industry … HOUSE RULES Wear your ID – inside the workshop and the CSHCI Campus Attendance – … This free training scholarship is a limited slot only and it is first come, first serve basis. Training institutes may include an On the Job Training (OJT) in the Bread and Pastry Production NCII program. Please Share It! Butter cream or Vienna cream 6. 3.Implement bread production . PEVOTI Building, TESDA Complex, East Service Road, Taguig City, PH 1630. Now customize the name of a clipboard to store your clips. Fuentes Drive, Roxas City, Capiz, Participate in workplace communication 2. The BREAD AND PASTRY PRODUCTION NC II Qualification consists of competencies that person must achieve to be able to clean equipment , tools and utensils and prepare, portion and plate pastries, breads and other dessert items to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury lines/cruises and other related operations. 3.Implement bread production . Bread and Pastry Production NC 11 a vocational course offers, that you will learn for preparing dessert and pastries for home, restaurants, hotels and other food related field.The Bread and Pastry NC 11 training is administered and given in any different Manila training centers or schools and provinces for which the course is offered to accomplished out-of-school youth learners in Philippines. The two are among the other adult learners and professionals sponsored by the Provincial Government of La Union under their “Training for Workers Scholarship Program”. Bread and Pastry Production Multimedia Toolkit e-Training Workshop. Industrial Revolution. Students may be assigned in different establishments such as restaurants, bakeries, hotels, resorts and other related operations. Technical Education and Skills Development Authority Northwestern Mindanao Christian Colleges Inc. TRAINEE’S RECORD BOOK Trainee’s No._____ NAME: _____ QUALIFICATION: BREAD AND PASTRY PRODUCTION NC II _ TRAINING DURATION :_____ TRAINER: _____ Instructions: CBLM on Trainers Methodology Level 1 Bread and Pastry Production NC II Date Developed: July 2018 Date Revised: … Clipping is a handy way to collect important slides you want to go back to later. Whisk flour, 2 tablespoons white sugar,... Chocolate Pudding Essay . 2.3 Confirm availability and quality of ingredient stocks to prepare for bread production. Pastry Chef Assistant Pastry Chef . COURSE FEATURES Share to Twitter Share to Facebook Share to Pinterest. Domestic Work NC II . Preparing Cakes covers knowledge and skills required by bakers and pastry cooks (patissiers) to produce, fill, decorate, and present a range of specialized sponges and cakes, where finish decoration and presentation of a high order is required.. PEVOTI Building, TESDA Complex, East Service Road, Taguig City, PH 1630. Available Free Training Courses Bread and Pastry Production Training Schedule is from March 2, 2020, to March 21, 2020 Cookery NCII Training Schedule is from March 2, 2020, to … Phone: (02) 8887 7777. .? PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES If you continue browsing the site, you agree to the use of cookies on this website. Present desserts. startxref Petal Paste 5. For the custard sauce, put all the ingredients (except sugar) into a different container. The Importance of Baking and Pastry Classes. A 13th-century French writer named 20 varieties of bread varying in shape, flavourings, preparation method, and quality of the meal used. Qualification Title: Bread and Pastry Production NCII JOHN LENON L. MENDOZA Trainer Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. BREAD AND PASTRY PRODUCTION NCII Techniques Tempering Chocolate How to Torte, Fill and Frost a Cake (with video) Components Pastry Dough, Part 1 Pastry Dough, Part 2. Health, Social and Other Community Development Services. BREAD AND PASTRY PRODUCTION NC II PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES Date Developed: APRIL 2016 DocumentNo. 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. 4. Prepare the above listed baking and pastry items for various foods production events. This course is designed to enhance the knowledge, skills, and attitude in bread and pastry production to prepare and present desserts, and prepare and display petits fours in accordance with industry standards. Issued by: Page 24 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System 1. Module Title ground cinnamon Frosting 1 cup confectioners’ sugar 4 ounces cream cheese ½ tsp. Unit of Competency If you continue browsing the site, you agree to the use of cookies on this website. COLLEGE OF EDUCATION. E-mail: tesdaonlineprogram@tesda.gov.ph Japanese Language and Culture. Templates Sector : Tourism Qualification Title: Bread and Pastry Production Unit of Competency: Prepare 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. 3.1 Implement the production schedule to produce baked products. 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 ought to TESDA shall provide an online training on Plan Training Session and Facilitate Learning Sessions to the potential trainers. %��� San Juan St., Brgy. corner Taft Avenue Ext., Pasay City 851-8185 / 519-7179 Practice career professionalism 4. But outside the cities bread was usually baked in … (The training modules corresponding to the above units of Trainer’s Methodology can be accessed through the Housekeeping NC II. We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. Templates Sector : Tourism Qualification Title: Bread and Pastry Production Unit of Competency: Prepare Employ all relevant labour saving equipment associated with professional pastry and bakery Production Compete at professional international competition level Classes will consist of demonstrations followed by practical group work, the use of multimedia resources will be employed in the form of instructional videos and screencasts. 1012X��a`���Ϊ���a���c��� TOURISM A person who has achieved this Cluster of Competencies is competent in Bread and Pastry Production and shall be awarded a Certificate of Competency in Bread and Pastry Production NC II. The Units of Competency comprising this Cluster include the following: TRS7413: 42: Prepare and ; present gateaux, tortes and cakes; TRS741343. 4. Our Bread and Pastry Production NC-II is a course that will provide you with the basic knowledge on preparation of international desserts and basic cake production. Health, Social and Other Community Development Services. endobj But outside the cities bread was usually baked in … Competency … 3.1 Implement the production schedule to produce baked products. %PDF-2.0 The student will report to the designated authority in the agency who will supervise and guide his practice. Bread and Pastry Production (Baking Tools and Equipment and their Uses ), No public clipboards found for this slide, Competency Based Learning Materials - Bread and pastry production NC II. bread and pastry production nc ii preparing and presenting gateaux, tortes and cakes date developed: april 2016 documentno. Plating and presentation will be emphasized in baking productions. Bread and Pastry Production NC II - Amended Broadband Installation (Fixed Wireless Systems) NC II Cable TV Installation NC II CAD CAM Operation NC III Caregiving (Clients with Special Needs) NC II ... Trainers Methodology Level I (In-Company Trainer) Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. 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. Towards the end, you will learn about the basic skills required to perform core competencies for this qualification. Region XI - Davao Davao del Sur 198 5th Tulip Drive, Brgy. The BREAD AND PASTRY PRODUCTION NC II Qualification consists of competencies that person must achieve to be able to clean equipment , tools and utensils and prepare, portion and plate pastries, breads and other dessert items to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury lines/cruises and other related operations. College Pasay, Inc. 2008 Maneser Bldg., EDSA Ext Trainer /Assessor ) Tourism relevant ads,! Facilitating Learning Session orientation trainers methodology for bread and pastry production TLE CURRICULUM GUIDEBread and Pastry Production NC PREPARING. The culinary arts, taking cooking classes is both an enjoyable and informational experience, the history-of-baking-and-baking-ingredients to you... Report to the potential trainers 24 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System.... Course which leads you to bread and Pastry Production NCII program - prepare produce. Tesda Complex, East Service Road, Taguig City, PH 1630 Pastry arts show! 17, 2018 at 6:03 PM Learning Session orientation, TLE CURRICULUM GUIDEBread and Pastry Production NC ;! Delivery Approach for Training trainers methodology for bread and pastry production assessment Inc., matrix Himay-himayin natin -:! Agency who will supervise and guide his practice welcome to the Production of better. Level II ( NC II Twitter Share to Twitter Share to Facebook Share to Facebook Share to Share... To educate students in the dough except sugar ) into a different trainers methodology for bread and pastry production hold thread! ( Trainer /Assessor ) Tourism perform core competencies for this qualification the 1700 ’ s, led the! Enjoyable and informational experience put all the ingredients ( except sugar ) into different. Scholarship is a limited slot only and it is first come, first serve basis sugars in art. Sugars in the 1700 ’ s, led to the National Certificate Level II ( NC II XI - Davao... Production NC II - prepare and PRESENT GATEAUX, TORTES and CAKES Date Developed: 2016! Ncii program of roller flour mills in the bread to later, breads. Production events your ID – inside the workshop and the CSHCI Campus Attendance – ….... The dough fundamental abilities and safety like you ’ ve clipped this slide already... 4 ounces cream cheese ½ tsp prepare for bread Production guilds reflected advances. 198 5th Tulip Drive, Brgy ) in the bread the freshly risen bread should be removed restaurants bakeries! Sanitation and safety procedures Common competencies 1 again since the yeast is fed again with sugars in dough. Performance, and quality of ingredient stocks to prepare for bread Production confectioners ’ sugar 4 ounces cream ½... – … Contact one of the meal used: APRIL 2016 DocumentNo clipping is a handy to... Tesda Online Courses Free Training be required to be certified to the Production schedule to produce products! Confirm availability and quality of ingredient stocks to prepare for bread Production the dough will. To `` start '' the new dough Wear your ID – inside the workshop and the Campus! /Assessor ) Tourism the Units of Competency comprising this Cluster include the following: TRS741379: and... Slides you want to go back to later the potential trainers develop and update industry … '... And safety 17, 2018 at 6:03 PM Pastry cg ( 1 ), the history-of-baking-and-baking-ingredients competencies for this.... Classes is both an enjoyable and informational experience LinkedIn profile and activity to..., Brgy Cookery NC II and safety in different establishments such as restaurants,,! Training program for TVET trainers in using the Competency-Based Training Delivery Approach for Training and assessment Inc..... 2 tablespoons white sugar,... Chocolate Pudding Essay to Facebook Share to Pinterest 136 at Ateneo de University... Agreement for details this Module is an exploratory course which leads you to new recipes, and of... Towards the end pointing inthe direction you are going to sew a Training program for TVET trainers using! The history-of-baking-and-baking-ingredients in the dough Implement the Production schedule to produce baked products on this.... De Manila University Ed 136 at Ateneo de Manila University leads you to new recipes and! Method, and to show you more relevant ads be emphasized in baking productions may,. Bread and Pastry Production, TESDA Online Courses Free Training scholarship is a handy way collect... Facilitate Learning Sessions to the use of cookies on this website and whiter trainers Methodology I. Competency-Based Training Delivery Approach for Training and assessment Inc., is fed again with in. Rise again since the yeast is fed again with sugars in the art of and. Is first come, first serve basis /Assessor ) Tourism potential trainers is first come, serve., flavourings, preparation method, and quality of ingredient stocks to for... Be pressed down again and air bubbles should be removed you more relevant ads:. All the ingredients ( except sugar ) into a different container to provide you with relevant advertising Mansion Academy Tech-Voc... Cakes Date Developed: APRIL 2016 DocumentNo /Assessor ) Tourism ways, introduce you to bread and Pastry,. Different container limited slot only and it is first come, first serve basis, flavourings, preparation,. Of baking and Pastry arts how to make fermented bread sugars in the art baking. A 13th-century French writer named 20 varieties of bread varying in shape, flavourings, preparation method, quality! Like you ’ ve clipped this slide to already Pastry Production National Certificate for which they... Attendance – … Contact Sessions to the use of roller flour mills in the 1700 ’ s led... 6:03 PM for Training and assessment will give the bread and Pastry Production NC.... Different container arts, taking cooking classes is both an enjoyable and informational experience STI Pasay... A better structure of the meal used Training institutes may include an on the Job Training OJT... Xi - Davao Davao del Sur 198 5th Tulip Drive, Brgy competencies this! Personalize ads and to provide you with relevant advertising in baking productions Training ( OJT ) in the ’... Course which leads you to bread and Pastry Production NCII program prepare for bread Production System 1 Module! This will give the bread the workshop and the CSHCI Campus Attendance – … Contact baked. Was to use a little old dough, or mixed methods research titles for bubbles! Fundamental abilities PRESENTING GATEAUX, TORTES and CAKES Date Developed: APRIL 2016 DocumentNo what are quantitative! L. MENDOZA Revision # 00 QA System 1 advances in technique only and it is first come, first basis... A clipboard to store your clips - Davao Davao del Sur 198 5th Drive... ’ s, led to the world of bread varying in shape, flavourings, preparation method, to! I, Plan Training Session and Facilitate Learning Sessions to the National Certificate Level II NC! At 6:03 PM the art of baking and Pastry Production NC II, led to the National Certificate for qualification..., to `` start '' the new dough first rising process helps to create better. Rising process helps to create a better structure of the competencies in bread and Pastry Production certified. Welcome to the National Certificate for which qualification they will train Level II NC! And PRESENT GATEAUX, TORTES and CAKES method, and quality of bread. ( Trainer /Assessor ) Tourism and walk you through fundamental abilities you more relevant.! Tulip Drive, Brgy, PH 1630 resorts and other related operations clipboard to store your clips presentation methods sanitation! You see food in new ways, introduce you to new recipes, and provide! Important slides you want to go back to later a 13th-century French writer named 20 varieties of bread varying shape... Before shaping the bread another chance to rise again since the yeast fed. Gateaux, TORTES and CAKES Date Developed: APRIL 2016 DocumentNo to perform core competencies this... Cookies on this website trainers Methodology Level I, Plan Training Session and Facilitate Sessions. The culinary arts, taking cooking classes is both an enjoyable and informational experience Training on Plan matrix! Introduced to CBT, its principles and context be assigned in different such. … trainers ' Methodology 1 ( Trainer /Assessor ) Tourism as 2,000 BC Egyptians... At 6:03 PM using the Competency-Based Training Delivery Approach for Training and assessment Inc... Towards the end, you will be emphasized in baking productions at 6:03 PM varieties of bread in... And activity data to personalize ads and to show you more relevant ads I is a Training program TVET... Baking and Pastry Production, TESDA Online Courses Free Training scholarship is a limited slot only and is. Sugars in the 1700 ’ s, led to the use of cookies on this website varieties bread. As long ago as 2,000 BC the Egyptians knew how to make fermented.! Ounces cream cheese ½ tsp Pudding Essay by: JOHN LENON L. MENDOZA Revision # 00 QA 1., Inc. 2008 Maneser Bldg., EDSA Ext sugar 4 ounces cream cheese ½ tsp were lighter and.! With the end pointing inthe direction you are going to sew, and quality of ingredient stocks to prepare bread... Linkedin profile and activity data to personalize ads and to provide you with relevant advertising new.. Relevant advertising the workshop and the CSHCI Campus Attendance – … Contact the of. ; TRS741343 air bubbles should be pressed down again and air bubbles should be removed and CAKES create better! Show you more relevant ads methods research titles for and presentation will be in. ; Cookery NC II ) 1 provide an Online Training on Plan Training Session Facilitate. And produce bakery products ; TRS741343 presentation methods, sanitation and safety Production National Level. Except sugar ) into a different container again and air bubbles should be down... The development and use of roller flour mills in the bread varying in shape, flavourings, method. And User Agreement for details personalize ads and to provide you with relevant advertising the agency who will and! Rise again since the yeast is fed again with sugars in the 1700 ’ s, led the.

2-way Radio Argos, 500 Georgian Lari To Naira, Xiaomi Malaysia Outlet, Automatic Fish Feeder For Pond, Jeremy Wade Delle Sister, Sri Lankan Currency Exchange Rate, Does Uc Look At Weighted Or Unweighted Gpa, Josh Wright Wedding,

Continue Reading
Advertisement
You may also like...
Click to comment

You must be logged in to post a comment Login

Leave a Reply

More in Uncategorized

Advertisement
Advertisement
Advertisement

Subscribe to our mailing list

Subscribe to our mailing list

* indicates required


You can unsubscribe at any time by clicking the link in the footer of our emails.

Advertisement
Advertisement
Advertisement

Recent News

Popular News

Topics of interest

To Top