Plan

Training
Session
 Evidence Plan

Competency BREAD AND PASTRY PRODUCTION NC II

standard:
Unit of PREPARE AND DISPLAY PETIT FOURS
competency:
Ways in which evidence will be collected:

Demonstration & Questioning

Oral Questioning

Written
The evidence must show that the trainee…
Prepare Iced Petit Fours
● Prepares, cuts and assembles sponge and bases √ √
● Prepares fillings with the required flavours and
√ √
consistency
● Brought fondant icing √ √
● Decorates and designs √ √ √
Prepare fresh petit fours
● Bakes and decorates a selection of small choux paste √ √
● Prepares and blends baked sweet paste √ √
● Prepares and uses the required flavours of fillings √ √
● Uses garnishes, glazes and finishes √
Prepare marzipan petit fours
● Produces flavoured and shaped quality marzipan √
● Coats marzipan fruits to preserve desired eating
√ √
characteristics
Prepare caramelized petit fours
● Selects and coats fresh fruits/fruit segments √ √
● Fills sandwich dried fruits or nuts with flavoured
√ √
Marzipan with pale amber-colored caramel
Display petit fours
 ● Selects and prepares appropriate receptacles for petit
√
fours
● Displays petit fours creatively to enhance customer
√ √
appeal
Store petit fours
● Stores petit fours in proper temperatures and
conditions to maintain maximum eating qualities, √
appearance and freshness
● Packages petit fours √ √
NOTE: *Critical aspects of competency

Prepared by: Date:

Checked by: Date:

 TABLE OF SPECIFICATION

# of
Objectives/Content
Knowledge Comprehension Application items/
area/Topics
% of test

Brought fondant
1 1 2
icing

Decorates and
1 2 3
designs

Prepares and blends

1 1 2
baked sweet paste

Prepares and uses

the required flavours 1 1 2
of fillings

Coats marzipan
fruits to preserve
desired eating 1 1 2

characteristics

Selects and coats

fresh fruits/fruit 1 1 2
segments

Fills sandwich dried

fruits or nuts with
flavoured marzipan 1 1 2
with pale amber-
colored caramel

TOTAL 3 5 7 15
 Performance Test

Specific Instruction for the Candidate

Qualification Bread and Pastry Production NC II

Unit of Competency Prepare and Display Petit Fours

General Instruction: Prepare the equipment, tools, materials needed before

performing the performance demonstration within 2 hours

Specific Instruction:

1. Prepares, cuts and assembles sponge and bases

2. Prepares fillings with the required flavours and consistency
3. Decorates and designs
4. Bakes and decorates a selection of small choux paste
5. Prepares and blends baked sweet paste
6. Prepares and uses the required flavours of fillings
7. Selects and coats fresh fruits/fruit segments
8. Fills sandwich dried fruits or nuts with flavoured marzipan with pale
amber-colored caramel
9. Selects and prepares appropriate receptacles for petit
fours
10. Displays petit fours creatively to enhance customer
appeal
11. Stores petit fours in proper temperatures and conditions to maintain
maximum eating qualities, appearance and freshness
12. Packages petit fours
 QUESTIONING TOOL

Satisfactory
Questions to probe the candidate’s underpinning knowledge respon
se
Extension/Reflection Questions Yes No
1. Did he/she worked with others?  
2. Did he/she planned and organized work?  
Safety Questions
5. Did he/she cleaned and maintained kitchen premises?  
6. Did he/she developed food safety program?  
Contingency Questions
9. Did he/she solved problems related to work activities?  
10. Did he/she demonstrated work values?  
Job Role/Environment Questions  
13. Did he/she promoted environmental protection?  
14. Did he/she provided effective customer services?  
Rules and Regulations  
17. Did he/she used relevant technologies?  
18. Did he/she practiced career professionalism?  
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory
 Inventory of Training Resources
Resources for presenting instruction
 Print Resources As per TR As per Remarks
Inventory

Good Housekeeping Baking Book

CBLM
Manual
 Non Print Resources As per TR As per Remarks
Inventory
Videos
Pictures

Resources for Skills practice of Competency #1

______________________________
 Supplies and Materials As per TR As per Remarks
Inventory
Cake flour
Bread flour
All purpose flour
Sugar
Yeast
Butter
Margarine
Butter (French bread)
Cooking oil
Lard
All purpose cream
Whipping cream
Confectioner sugar
Knox gelatin
Flaked almond
Chocolate chips
Chocolate, shredded
Cherries with stem
Cherries
Food colors
Tropical fruits
Whole wheat, rye, multi grain
Cream cheese
Paper cups
Tulip paste
Sugar lace
Pineapple juice
Contreau
 Tools As per TR As per Remarks
Inventory
Measuring cups, solid 12 12 Completed
Measuring cups, liquid (250 & 12 12 Completed
500 ml)
Measuring spoon 25 24 For
replacement
Cake turn table 3 3 Completed
Decorating tips 20 19 For
replacement
Rolling pins 6 6 Completed
Pie pan sizes 6, 8, 10 6 6 Completed
Sheet pans 6 6 Completed
Pie cutter 6 6 Completed
Rubber scrapper 6 6 Completed
Palette knife 6 6 Completed
Cake stand with tier 6 6 Completed
Cake pillars 6 6 Completed
Sauce pan , s/s 6 6 Completed
Ladles, s/s 6 6 completed
Knives, s/s with plastic handle 6 6 Completed
Chopping board, color coded 6 6 Completed
Scale 2, 10 kgs 6 6 Completed
Grater 6 6 Completed
Wooden spoons 6 6 Completed
Beaters 6 6 Completed
Mixing bowls (6 pcs per set) 12 12 Completed
Wire whisk 6 6 Completed
 Muffin pan, small 6 6 Completed
Muffin pan, medium 6 6 Completed
Muffin pan, big 6 6 Completed
Loaf pan, small 6 6 Completed
Loaf pan, medium 6 6 Completed
Loaf pan, big 6 6 Completed
Rectangular pan 1x8x8 4 4 Completed
Round pan 6, 8, 10, 12, 14, 16 6 6 Completed
Pie pan 6 6 Completed
Flour sifter 6 6 Completed
Strainer 6 6 Completed
Double boiler 3 3 Completed
Piping bags
Coupler
 Equipment As per TR As per Remarks
Inventory

Commercial mixers with 6 5 For

maintenanc
complete attachements e
Mechanical dough roller 1 1 Completed
Decker oven 1 1 Completed
Compressor 1 1 Completed
Dough cutter 1 1 Completed
Gas range 4 4 Completed
Upright freezer 1 1 Completed
Refrigerator 1 1 completed

Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.