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