NATIONAL COMPETENCY STANDARDS FOR BAKER

Transcription

1 NATIONAL COMPETENCY STANDARDS FOR BAKER Department of Occupational Standards Ministry of Labour and Human Resources Thimphu, Bhutan.

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3 NATIONAL COMPETENCY STANDARDS FOR BAKER Department of Occupational Standards Ministry of Labour and Human Resources Thimphu, Bhutan.

4 First Publication 2012 Department of Occupational Standards (DOS), MoLHR.

5 FOREWORD The Department of Occupational Standards of the Ministry of Labour and Human Resources proudly presents the National Competency Standards (NCS) for baker as a major initiative for improving the quality of Vocational Education and Training System in Bhutan. These standards represent the fruits of hard work and invaluable experiences gained by the department since its establishment in the latter half of The main aim of developing National Competency Standards is to set up a well defined nationally recognized Vocational Qualification and Certification system that will help set a benchmark for the Vocational Education and Training (VET) System in our country aligned to international best practices. National Competency Standards is one of the base pillars in the Bhutan Vocational Qualification Framework (BVQF) and is the first step in its implementation. The standards are developed to ensure that employees or vocational graduates possess and acquire the desired skills, knowledge and attitude required by industries and employers. In order to ensure this close match in supply and demand of skills, knowledge and attitude, standards have been developed in close consultation and partnership with industry experts and validated by the Technical Advisory Committees for the concerned economic sectors. A vocational education and training system based on National Competency Standards shall ensure that delivered training is of a high quality and relevant to the needs of the labour market. As a result, future TVET graduates will be better equipped to meet the need and expectations of industries and employers. This positive impact on the employability of TVET graduates will enhance the reputation of technical vocational education and training and make it attractive to school leavers. While acknowledging the existing level of cooperation and collaboration, the ministry earnestly requests employers and training providers to extend the fullest support and cooperation in implementing the National Competency Standards. The ultimate objective is to build a competent and productive national workforce that will contribute to the continued socioeconomic progress of our country. I gratefully acknowledge the valuable contributions made by experts from industries during the consultation, verification and validation processes of the standards. I look forward to improved engagement and active i

6 participation of the industry and employers in the development of a quality assured demand driven VET system in the near future. I firmly believe we can sacrifice a bit today for a better tomorrow. Dorji Wangdi Minister Ministry of Labour and Human Resources ii

7 INTRODUCTION A. National Competency Standards (NCS) National Competency Standards specify the skill, knowledge and attitudes applied to a particular occupation. Standards also specify the standards or criteria of performance of a competent worker and the various contexts in which work may take place. Standards provide explicit advice to assessors regarding the skill and knowledge to be demonstrated by candidates seeking formal recognition either following training or through work experience. Purpose of National Competency Standards National Competency Standards serve a number of purposes including: Providing advice to curriculum developers about the skill and knowledge to be included in curriculum. Providing specifications to assessment resource developers about the skill, knowledge and attitudes within an occupation to be demonstrated by candidates. Providing advice to industry/employers about job functions, which in turn can be used for the development of job descriptions, performance appraisal systems and work flow analysis. iii

8 B. Bhutan Vocational Qualification Framework (BVQF) Bhutan Vocational Qualifications Framework is an agreed system of Assessing, Certifying and Monitoring nationally recognized qualifications for all learning in the TVET sector against national standards, in training institutions, in the workplace, in schools or anywhere where learning takes place. Components of the Bhutan Vocational Qualification Framework (BVQF) NATIONAL COMPETENCY STANDARDS COMPETENCY BASED MODULAR CURRICULUM ASSESSMENT RESOURCES TRAINING PROGRAMME COMPETENCY BASED ASSESSMENT *RPL WORKERS FROM WORK PLACE CERTIFICATION CERTIFIED SKILLED WORKER INDUSTRY / LABOUR MARKET * RPL = Recognition of Prior Learning iv

9 BVQF Levels The Bhutan Vocational Qualification Framework has three levels classified based on the competency of the skilled workers. The three levels are: National Certificate Level 3 (NC III) National Certificate Level 2 (NC II) National Certificate Level 1 (NC I) BVQF Level Descriptors The qualification levels are decided based on level descriptors. The detail of the qualification level descriptor is as follows: National Certificate Level 1 Carry out processes that: Are narrow in range. Are established and familiar. Offer a clear choice of routine responses. Involve some prioritizing of tasks from known solutions. Learning demand: Basic operational knowledge and skill. Utilization of basic available information. Known solutions to familiar problems. Little generation of new ideas. Responsibilities which are applied: In directed activity. Under general supervision and quality control. With some responsibility for quantity and quality. With no responsibility for guiding others. v

10 National Certificate Level 2 Carry out processes that: Require a range of well developed skills. Offer a significant choice of procedures requiring prioritisation. Are employed within a range of familiar context. Learning demand: Some relevant theoretical knowledge. Interpretation of available information. Discretion and judgement. A range of known responses to familiar problems Responsibilities which are applied: In directed activity with some autonomy. Under general supervision and quality checking. With significant responsibility for the quantity and quality of output. With some possible responsibility for the output of others. National Certificate Level 3 Carry out processes that: Requires a wide range of tech-nical or scholastic skills. Offer a considerable choice of procedures requiring prioritization to achieve optimum outcomes. Are employed in a variety of familiar and unfamiliar contexts. Learning demand: A broad knowledge base which incorporates some theoretical concepts. Analytical interpretation of information. Informed judgement. A range of sometimes innovative responses to concrete but often unfamiliar problems. Responsibilities which are applied: In self directed activity. Under broad guidance and evaluation. With complete responsibility for quantity and quality of output. With possible responsibility for the output of others. vi

11 PURPOSE This suite of two qualifications is designed for people interested in a career in bakery. The first of the qualifications is the National Certificate in Baker Level 2. This qualification comprises three unit Standards that cover the essential knowledge and skills required of people working as skilled drivers. It includes preparing ice cream, preparing bread and preparing cookies and biscuits,. Successful completion of this qualification is a pre requisite for entry into Level 3 qualification. The National Certificate in Baker Level 3 is currently the final achievement in this qualification pathway. Candidates wishing to be admitted into training will already hold the National Certificate in Baker Level 2. The Level 3 qualification recognizes the competencies required to work as a highly skilled Baker. The National Competency Standards included in the Level 3 National Certificate covers the knowledge and skills required to prepare pastry and cakes. A diagram of the qualification pathway provided by these two National Certificates follows. vii

12 PACKAGING OF QUALIFICATIONS FOR BAKER The National Competency Standards for the Baker comprises of five unit standards. They form two qualification levels as shown below: National Certificate Level 3 Prepare Cake (7512-U5-L3) Prepare Pastry (7512-U4-L3) National Certificate Level 2 Prepare Cookies and Biscuit (7512-U3-L2) Prepare Bread (7512-U2-L2) Prepare Ice Cream (7512-U1-L2) ENTRY viii

13 CODING USED FOR NATIONAL COMPETENCY STANDARDS The coding and classification system developed in Bhutan is logical, easy to use, and also aligned with international best practises. The Bhutanese coding and classification system is based on the International Standard Classification of Occupations, 2008 (ISCO-08) developed by the International Labour Organisation (ILO). The coding of the national competency standards forms the basis of the identification code for the Vocational Education and Training Management Information System (VET MIS) both in terms of economic sector identification and that of the individual standard. Coding the individual national competency standards Coding the individual skills standard has a multiple purpose: to identify the level, to identify to which module the standard belongs, to identify in which order the standard is clustered within that module. A job can include a number of competencies described in the national competency standards. However, in order to follow a logical order, only national competency standards related to each other and following a logical sequence in terms of training delivery, from the simple to the complex, are clustered into a module. Some standards are so complex that they need to stand alone. To illustrate with an example, the ILO assigns the code 7512 to the occupation of baker and related trades. Therefore, in the Bhutan s context, the occupation baker has been assigned the code 7512 in the National Coding System. The first unit is assigned the code U1, the first National Competency Standard is designated the code 7512-U1. Levels are assigned the code L and follow a logical progression from the National Certificate Level 1 (NC I) to the National Certificate Level 3 (NC III). Therefore the National Certificate Level 1 is assigned the code L1. ix

14 Implementation and operational procedures for National Competency Standard (NCS) Develop Occupational Profile (DOS and industry experts) Develop National Competency Standards (DOS and industry experts) Assign National Qualifications (DOS and industry experts) Design Program (DHR and Industry experts) Program Registration and Accreditation (DOS and DHR) Program Implementation (DHR and Training Providers) Conduct National Assessment (DOS) Award National Certificate (DOS) Key: MoLHR Ministry of Labour and Human Resources DHR Department of Human Resources DOS Department of Occupational Standards x

15 NATIONAL COMPETENCY STANDARDS FOR BAKER Validation date : 28 th April 2012 Endorsement date: 8 th May, 2012 Date of Review : 8 th May, 2015 (Max. 3 years) Technical Advisory Committee (TAC) members for the Tourism and Hospitality Sector involved in the validation of NCS: 1. Sonam Dorji General Secretary. Association of Bhutanese Tour Operator (ABTO), Thimphu 2. Lotay Manager. Hotel Zhiwaling, Paro 3. Ngawang Lhendup Manager. Hotel Phuntsho Pelri, Thimphu 4. Karma Loday (Member Secretary) Chief Program Officer, SQD, Department of Occupational Standards, Ministry of Labour & Human Resources, Thimphu. Subject experts involved during the consultative workshop for Baker: 1. Loknath Kararia Lecturer for Bakery. Bhutan International School for Hospitality and Tourism (BISHT), Taba; Thimphu 2. Jigme Norbu Instructor. Royal Institute of Tourism and Hospitality, Thimphu 3. Karma Zangmo Baker. Zhiwaling, Paro 4. Karma Baker, Hotel Druk, Phuntsholing 5. Pratap Singh Rai Sr. Baker. Olathang Hotel, Paro xi

16 6. Suk Bdr. Tamang Baker. Tenzinling Resort, Paro 7. Wangchuk Baker. Penza Bakery, Thimphu 8. Tshewang Sr. Baker. Uma, Paro 9. Ms. Pema Choden Baker. Hotel Phuntsho Pelri, Thimphu 10. Tshering Yuden Baker, Taj Tashi, Thimphu Development Group (Facilitator): 1. Karma Loday, Chief Programme Officer Standards and Qualification Division, Department of Occupational Standards (DOS), MoLHR, Thimphu. 2. Tshewang Program Officer Standards and Qualification Division, Department of Occupational Standards (DOS), MoLHR, Thimphu. 3. Chogay Lhendup, Asst. Program Officer Standards and Qualification Division, Department of Occupational Standards (DOS), MoLHR, Thimphu. 4. Wangchuk Zangmo, Asst. Programme Officer Standards and Qualification Division, Department of Occupational Standards (DOS), MoLHR,Thimphu. xii

17 TABLE OF CONTENTS NATIONAL COMPETENCY STANDARDS FOR BAKER NATIONAL CERTIFICATE - LEVEL 2 UNIT TITLE ELEMENTS OF COMPETENCE PAGE Prepare ice cream Prepare bread Prepare cookies and biscuit 1. Prepare for work 2. Make ice cream 3. Carry out finishing work 1. Prepare for work 2. Make bread 3. Carry out finishing work 1. Prepare for work 2. Make cookies and biscuit 3. Carry out finishing work NATIONAL CERTIFICATE - LEVEL 3 UNIT TITLE ELEMENTS OF COMPETENCE PAGE Prepare pastry Prepare cake 1. Prepare for work 2. Make pastry 3. Carry out finishing work 1. Prepare for work 2. Make cake 3. Carry out finishing work xiii

18 BAKER NATIONAL COMPETENCY STANDARDS FOR NATIONAL CERTIFICATE LEVEL 2 (NC II) UNIT TITLE ELEMENTS OF COMPETENCE PAGE Prepare ice cream Prepare bread Prepare cookies and biscuit 1. Prepare for work 2. Make ice cream 3. Carry out finishing work 1. Prepare for work 2. Make bread 3. Carry out finishing work 1. Prepare for work 2. Make cookies and biscuit 3. Carry out finishing work xiv

19 UNIT TITLE : Prepare Ice Cream. DESCRIPTOR : CODE : 7512-U1-L2 This unit covers the competencies required to prepare for work, make ice cream and carry out finishing work. ELEMENTS OF COMPETENCE 1. Prepare for work PERFORMANCE CRITERIA 1.1 Select and use PPE according to job requirement 1.2 Identify and select the tools and equipment and materials as per the job requirement. 1.3 Prepare the workplace according to the job requirement. 2. Make ice cream 2.1 Make mise-en-place/ingredients as per the job requirement 2.2 Measure the ingredients as per the job requirement and standard recipe. 2.3 Mix the ingredients as per the standard recipe. 2.4 Boil the ingredients at the required temperature according to the recipe. 2.5 Pour the mixed ingredients in the ice machine and run the machine till the mixture become thick and creamy. 2.6 Check product for proper doneness through texture. 2.7 Take out the ice cream from the ice machine and scoop it into a container 3. Carry out finishing work 3.1 Fill the ice cream in the desired portion container as per the job requirement. 1

20 3.2 Freeze the ice cream at the required temperature. 3.3 Pack ice cream as per the job requirement. 3.4 Seal and label the product according to the job requirement and establishment procedure. 3.5 Sort out the products as per the job requirement. 3.6 Maintain stock register of the products according to establishment procedure. RANGE STATEMENT PPE may include:: Working uniform Hand gloves Muff/mask Safety shoes Tools and equipments may include but not limited to: Measuring scale Hand blenders Gas stove Ice cream machine Freezer Ingredients may include but not limited to includes Sugar Eggs Colouring agents Milk Essence(vanilla, coffee, lemon, etc) Cream Label may include but not limited to: Date of manufacture Price tag Storage requirement Establishment name and logo Shelf life Date of expiry Dietary information 2

21 ASSESSMENT GUIDE Form of assessment Continuous assessment together with collected evidence of performance will be used. Evidence of the performance shall be based on practical demonstration. Knowledge can be assessed through written form of assessment. Assessment context Competency may be assessed in the actual work place or in a simulated workplace setting. Assessment condition The candidate shall have access to all required tools, equipment, materials and documents. The candidate must complete the assessment in an accepted time frame. Critical aspects Demonstrate compliance with safety regulations applicable to work site operations. Demonstrate ability to observe personal hygiene and sanitation Measure and mix the ingredients as per the standard recipe Boil the ingredients at the required temperature Store the product at the right temperature of the freezer UNDERPINNING KNOWLEDGE UNDERPINNING SKILLS Food Regulations Communication Occupation health and safety Team work Basic Knowledge of HACCP Interpersonal relationship Basic first Aid Time management 3

22 Basic store management Handling of products Types of packing materials Preparation skills Storage of products Handling of tools and equipments Knowledge on metric measurements Types of ice cream Machine operation skills Mixing skills Knowledge on Ingredients Basic calculations 4

23 UNIT TITLE : Prepare Bread DESCRIPTOR : This unit covers the competencies required to prepare for work, make bread and carry out finishing work. CODE : 7512-U2-L2 ELEMENTS OF COMPETENCE 1. Prepare for work PERFORMANCE CRITERIA 1.1 Select and use workplace dress according to job requirement 1.2 Identify and select the tools and equipment and materials as per the job requirement. 1.3 Prepare the workplace according to the job requirement. 1.4 Pre-heat the oven to the required temperature as per the job requirement. 2. Make bread 2.1 Make mise-en-place/ingredients as per the job 2.2 Weigh/measure the ingredients according to the job requirement and standard recipe. 2.3 Mix the ingredients to make dough according to the job requirement and standard recipe. 2.4 Ferment the dough to the required size. 2.5 Scale and shape the dough according to the job requirement. 2.6 Proof the shaped dough according to the job requirement. 2.7 Give the required dough wash/coat as per the job requirement. 2.8 Bake the bread dough at the required 5

24 temperature and time as per the job requirement and standard recipe. 2.9 De-pan and cool the baked products to normal temperature in accordance to the job requirement and standard recipe. 3. Carry out finishing work 3.1 Slice the bread as per the job requirement 3.2 Pack breads as per the job requirement. 3.3 Seal and label the product according to the job requirement and establishment procedure. 3.4 Sort out the products as per the job requirement 3.5 Store the product as per the product requirement. 3.6 Maintain stock register of the products according to establishment procedure. RANGE STATEMENT Personal Protective Equipment (PPE) may include:: Work uniform Muff/mask Hand gloves Safety shoes Tools and equipment may include but not limited to: Measuring scale Hand blenders Dough Mixer machine Dough Sheeter Oven Proofing cabinet Mould Containers Ingredients may include but not limited to includes Sugar Eggs Yeast/ Baking powder Milk Salt Water Bread flour Butter 6

25 Labels may include but not limited to: Date of manufacture Price tag Storage requirement Establishment name and logo Storage may include but not limited to: Dry storage Refrigerated storage Shelf life Date of expiry Dietary information Warm cabinet Freezer ASSESSMENT GUIDE Form of assessment Continuous assessment together with collected evidence of performance will be used. Evidence of the performance shall be based on practical demonstration. Knowledge can be assessed through written form of assessment. Assessment context Competency may be assessed in the actual work place or in a simulated workplace setting. Assessment condition The candidate shall have access to all required tools, equipment, materials and documents. The candidate must complete the assessment in an accepted time frame. Critical aspects Demonstrate compliance with safety regulations applicable to work site operations. Demonstrate ability to observe personal hygiene and sanitation 7

26 Measure and mix the ingredients as per the standard recipe Set oven temperature and the moisture as per the job requirement Bake the bread dough at the required temperature and time. Understand and interpret baking recipe UNDERPINNING KNOWLEDGE UNDERPINNING SKILLS BAFRA Food Regulations and Act Occupation health and safety Basic understanding of HACCP Basic first Aid Basic store management Communication Team work Interpersonal relationship Time management Handling of products Oven operation Types of packing materials Storage of products Time frame and Temperature Different recipe 8

27 UNIT TITLE : Prepare Cookies and Biscuit DESCRIPTOR : This unit covers the competencies required to prepare for work, make cookies and biscuit and carry out finishing work. CODE : 7512-U3-L2 ELEMENTS OF COMPETENCE 1. Prepare for work 2. Make cookies and biscuit PERFORMANCE CRITERIA 1.1 Select and use PPE according to job requirement 1.2 Identify and select the tools and equipment and materials as per the job requirement. 1.3 Prepare the workplace according to the job requirement. 1.4 Pre-heat the oven to the required temperature as per the job requirement. 2.1 Make mise-en-place/ingredients as per the job. 2.2 Measure the ingredients as per the job requirement and standard recipe. 2.3 Mix the ingredients as per the standard recipe. 2.4 Roll/pipe and shape the dough uniformly as per the job requirement. 2.5 Bake shaped dough as per the job requirement. 2.6 Check product for proper doneness through texture and color. 2.7 Remove the product from the oven and cool the product following safety procedure 9

28 3. Carry out finishing work 3.1 Pack the product in approved packing materials. 3.2 Seal and label the product according to the job requirement and establishment procedure. 3.3 Sort out the products as per the job requirement 3.4 Store the product in air tight container. 3.5 Maintain stock register of the products according to establishment procedure. RANGE STATEMENT Personal Protective Equipment (PPE) may include but not limited to: Workplace uniform Hand gloves 10 Muff/mask Safety shoes Tools and equipment may include but not limited to: Measuring scale Dough Mixer machine Oven Mould Ingredients may include but not limited to: Sugar Baking powder Salt flour Essence(vanilla, coffee, lemon, etc) Labels may include but not limited to: Date of manufacture Price tag Storage requirement Establishment names and logo Hand blenders Dough Sheeter Container Eggs Milk Water Fats Cream / chocolate Shelf life Date of expiry Dietary information

29 Texture and colour may include but not limited to: Firmness Crispy Golden brown ASSESSMENT GUIDE Form of assessment Continuous assessment together with collected evidence of performance will be used. Evidence of the performance shall be based on practical demonstration. Knowledge can be assessed through written form of assessment. Assessment context Competency may be assessed in the actual work place or in a simulated workplace setting. Assessment condition The candidate shall have access to all required tools, equipment, materials and documents. The candidate must complete the assessment in an accepted time frame. Critical aspects Demonstrate compliance with safety regulations applicable to work site operations. Demonstrate the ability to observe personal hygiene and sanitation Measure and mix the ingredients as per the standard recipe Set oven temperature and time as per the job requirement Bake cookies or Biscuits as per the standard recipe Understand and interpret different recipe 11

30 UNDERPINNING KNOWLEDGE UNDERPINNING SKILLS Food Regulations Communication Occupation health and safety Team work Basic understanding of HACCP Basic first Aid Basic store management Types of packing materials Storage of products Knowledge on metric measurements Interpersonal relationship Time management Handling of products Preparation skills Handling of tools and equipments Artistic skills Types of Cookies or biscuits Knowledge on Ingredients Basic calculations 12

31 NATIONAL COMPETENCY STANDARDS FOR NATIONAL CERTIFICATE LEVEL 3 (NC III) UNIT TITLE ELEMENTS OF COMPETENCE PAGE Prepare Pastry Prepare Cake 1. Prepare for work 2. Make pastry 3. Carry out finishing work 1. Prepare for work 2. Make cake 3. Carry out finishing work

32 UNIT TITLE : DESCRIPTOR : Prepare Pastry CODE : 7512-U4-L3 This unit covers the competencies required to prepare for work, make pastry and carry out finishing work. ELEMENTS OF COMPETENCE 1. Prepare for work PERFORMANCE CRITERIA 1.1 Select and use PPE according to job requirement. 1.2 Identify and select the tools and equipment and materials as per the job requirement. 1.3 Prepare the workplace according to the job requirement. 1.4 Pre-heat the oven to the required temperature as per the job requirement. 2. Make pastry 2.1 Make mise-en-place/ingredients as per the job requirement. 2.2 Measure the Ingredients as per the job requirement and standard recipe. 2.3 Mix the ingredients according to the methods to make paste as per the job requirement and standard recipe. 2.4 Use fillings before or after baking as per the recipe. 2.5 Bake paste as per the standard recipe. 2.6 Check product for proper doneness through texture and color. 2.7 Remove the pastry from the oven and cool the pastry following safety procedure. 2.8 De-pan the pastry from the baking dish 14

33 carefully. 3. Carry out finishing work 3.1 Cut pastry as per the job requirement. 3.2 Pack pastry as per the job requirement. 3.3 Seal and label the product according to the job requirement and establishment procedure. 3.4 Sort out the products as per the job requirement 3.5 Store the product as per the product requirement. 3.6 Maintain stock register of the products according to establishment procedure. RANGE STATEMENT Personal Protective Equipment (PPE) may include but not limited to: Workplace uniform Muff/mask Hand gloves Safety shoes Tools and equipment may include but not limited to: Measuring scale Hand blenders Dough Mixer machine Dough Sheeter Oven Container Mould Ingredients may include but not limited to: Sugar Eggs Baking powder Milk Salt Water flour Fats Labels may include but not limited to: Date of manufacture Shelf life Price tag Date of expiry Storage requirement Dietary information 15

34 Establishment names and logo Storage may include but not limited to: Dry storage Refrigerated storage Pastry may include but not limited to: Puff Pastry Choux pastry Filo Pastry Methods may include but not limited to: Puff Pastry methods(folding method) Filo pastry methods(folding method) Warm cabinet Freezer Short pastry Sweet pastry Texture and colour may include but not limited to: Crispy firmness Short & Sweet Pastry Methods(rub-in method) Choux pastry methods(mixing method) Golden brown Flaky ASSESSMENT GUIDE Form of assessment Continuous assessment together with collected evidence of performance will be used. Evidence of the performance shall be based on practical demonstration. Knowledge can be assessed through written form of assessment. Assessment context Competency may be assessed in the actual work place or in a simulated workplace setting. Assessment condition The candidate shall have access to all required tools, equipment, materials and documents. 16

35 The candidate must complete the assessment in an accepted time frame. Critical aspects Demonstrate compliance with safety regulations applicable to work site operations. Demonstrate the ability to observe personal hygiene and sanitation Measure and mix the ingredients as per the standard recipe Set oven temperature accurately as per the job requirement Bake paste at the required temperature and time as per the standard recipe Understand and interpret different recipe UNDERPINNING KNOWLEDGE UNDERPINNING SKILLS BAFRA Food Regulations and Act Occupation health and safety Basic understanding of HACCP Basic first Aid Basic store management Types of packing materials Storage of products Communication Team work Interpersonal relationship Time management Handling of products Preparation skills Handling of tools and equipments Artistic skills Knowledge on fillings (veg & non Veg) Types of Pastry Knowledge on different Ingredients 17

36 UNIT TITLE : Prepare Cake DESCRIPTOR : This unit covers the competencies required to prepare for work, make cakes and carry out finishing work. CODE : 7512-U5-L3 ELEMENTS OF COMPETENCE 1. Prepare for work PERFORMANCE CRITERIA 1.1 Select and use PPE according to job requirement 1.2 Identify and select the tools and equipment and materials as per the job requirement. 1.3 Prepare the workplace according to the job requirement. 1.4 Pre-heat the oven to the required temperature as per the job requirement. 2. Make cake 2.1 Make mise-en-place/ingredients as per the job 2.2 Measure the ingredients as per the job requirement and standard recipe. 2.3 Mix the ingredients according to the methods to make batter as per the required consistencies and standard recipe. 2.4 Pour the batter into baking dish as per the required shape and thickness. 2.5 Bake the batter at the required temperature and time. 2.6 Check product for proper doneness through texture and color. 2.7 Remove the cake from the oven and cool the cake following safety procedure. 18

37 2.8 De-pan the cake from the baking dish carefully. 3. Carry out finishing work 3.1 Cut and shape the cake as to the required shape and size 3.2 Decorate the cake according to the customer s requirement and standard recipe. 3.3 Pack cake as per the job requirement. 3.4 Seal and label the product according to the job requirement and establishment procedure. 3.5 Store the product as per the product requirement. 3.6 Maintain stock register of the products according to establishment procedure. RANGE STATEMENT Personal Protective Equipment (PPE) may include but not limited to: Workplace uniform Muff/mask Hand gloves Safety shoes Tools and Equipment may include but not limited to: Measuring scale/spoons Hand blenders Dough Mixer machine Dough Sheeter Oven Proofing cabinet Mould Container Piping bag Ingredients may include but not limited to: Sugar Eggs Yeast/ Baking powder Milk Salt Water Bread flour Fats 19

38 Water Creams Labels may include but not limited to: Date of manufacture Price tag Storage requirement Establishment names and logo Storage may include but not limited to: Dry storage Refrigerated storage Cake may include but not limited to: Layer cake Eggless cake Cup cake Cake icicles Shelf life Date of expiry Dietary information Warm cabinet Freezer Sponge cake Marble cake Decorate may include but limited to: Figure Garnish Tiers Method may include but not limited to: Manual Mixture Texture and colour may include but not limited to: Firmness Golden brown ASSESSMENT GUIDE Form of assessment Continuous assessment together with collected evidence of performance will be used. Evidence of the performance shall be based on practical demonstration. Knowledge can be assessed through written form of assessment. 20

39 Assessment context Competency may be assessed in the actual work place or in a simulated workplace setting. Assessment condition The candidate shall have access to all required tools, equipment, materials and documents. The candidate must complete the assessment in an accepted time frame. Critical aspects. Demonstrate compliance with safety regulations applicable to work site operations. Demonstrate the ability to observe personal hygiene and sanitation Measure and mix the ingredients as per the standard recipe Set oven temperature as per the job requirement Bake cake batter at the required temperature and time. Understand and interpret different recipe UNDERPINNING KNOWLEDGE UNDERPINNING SKILLS BAFRA Food Regulations and Act Occupation health and safety Basic understanding of HACCP(Hazard Analysis Critical Control Point) Basic first Aid Basic store management Types of packing materials Storage of products Knowledge on different Ingredients Communication Team work Interpersonal relationship Time management Handling of products Artistic skills Mixing Skills 21

40 Department of Occupational Standards Ministry of Labour & Human Resources Thongsel Lam, Lower Motithang P.O. Box 1036, Thimphu. Tel: , Fax: