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  • Achievement Chart Prepare and Produce Pastry Products Date Started: Target Date To Fininshed

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    Crystal Maiden Arcabal
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    This achievement chart tracks the progress of trainees in preparing and producing pastry products. It outlines the performance criteria for selecting ingredients, preparing products according to standard recipes, baking goods at proper temperatures, decorating and presenting finished products according to standards, and storing products properly. The chart lists the names of 8 trainees and tracks their completion of 5 performance criteria for preparing products, 2 for decorating and presenting, and 2 for storing products.

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    Achievement Chart

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    This achievement chart tracks the progress of trainees in preparing and producing pastry products. It outlines the performance criteria for selecting ingredients, preparing products according to standard recipes, baking goods at proper temperatures, decorating and presenting finished products according to standards, and storing products properly. The chart lists the names of 8 trainees and tracks their completion of 5 performance criteria for preparing products, 2 for decorating and presenting, and 2 for storing products.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    29 views1 page

    Achievement Chart Prepare and Produce Pastry Products Date Started: Target Date To Fininshed

    Uploaded by

    Crystal Maiden Arcabal
    This achievement chart tracks the progress of trainees in preparing and producing pastry products. It outlines the performance criteria for selecting ingredients, preparing products according to standard recipes, baking goods at proper temperatures, decorating and presenting finished products according to standards, and storing products properly. The chart lists the names of 8 trainees and tracks their completion of 5 performance criteria for preparing products, 2 for decorating and presenting, and 2 for storing products.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 1

    ACHIEVEMENT CHART

    PREPARE AND PRODUCE PASTRY PRODUCTS


    DATE STARTED: TARGET DATE TO FININSHED:

    STORE
    DECORATE AND PRESENT
    PREPARE PASTRY PRODUCTS PASTRY
    PASTRY PRODUCTS
    PRODUCTS

    PC1

    PC2

    PC3

    PC4

    PC5

    PC1

    PC2

    PC3

    PC4

    PC1

    PC2
    NAME OF TRAINEES

    CRYSTAL MAIDEN CRUZ


    CHRISTINE HALLAZGO
    ANGEL AGUSTIN
    ANNELYN SIACOR
    AILEEN JANE BATAN
    ROSA JEAN BASAS
    MARY GRACE JIMENEZ
    MARY GRACE CAINGAY
    PC1: Required ingredients are selected, measured and PC1: A variety of fillings and PC1:Pastry
    weighed according to recipe or production requirements coating/icing, products are stored
    and established standards and procedures glazes and decorations for pastry according to
    PC2: A variety of pastry products are prepared products are prepared according to established
    according to standard mixing procedures/formulation/ standard recipes, enterprise standards standards and
    recipes and desired product characteristics and/or customer preferences procedures
    PC3:Appropriate equipment are used according to PC2: Pastry products are filled and PC2: Packaging are
    Legend: PC | required pastry products and standard operating decorated, where required and selected
    procedures appropriate, in accordance with standard appropriate for the
    Performance Criteria PC4: Pastry products are baked according to techniques recipes and/or enterprise standards and preservation of
    and appropriate conditions; and enterprise requirement customer preferences product freshness
    and standards PC3: Pastry products are finished and eating
    PC5: Required oven temperature are selected to bake according to desired product characteristics
    goods in accordance with the desired characteristics, characteristics
    standards recipe specifications and enterprise practices PC4: Baked pastry products are
    presented according to established
    standards and procedures

    Prepared by:

    AILEEN H. ARCABAL

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