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Evidence Plan

The document outlines an evidence plan to assess competency in preparing and producing gateaux, tortes, and cakes. It lists the skills and tasks a trainee must demonstrate, such as selecting ingredients according to recipe and enterprise standards, preparing sponges and cakes using proper techniques, filling and decorating cakes to customer preferences, and storing finished products according to procedures. Evidence of competency will be collected through demonstration, oral questioning, and written testing to ensure the trainee can perform each task to the required standards.

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1K views2 pages

Evidence Plan

The document outlines an evidence plan to assess competency in preparing and producing gateaux, tortes, and cakes. It lists the skills and tasks a trainee must demonstrate, such as selecting ingredients according to recipe and enterprise standards, preparing sponges and cakes using proper techniques, filling and decorating cakes to customer preferences, and storing finished products according to procedures. Evidence of competency will be collected through demonstration, oral questioning, and written testing to ensure the trainee can perform each task to the required standards.

Uploaded by

blizelda caitor
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
  • Evidence Plan: Details the competencies required for Bread and Pastry Production NC II, including methods to be evaluated and evidence collection criteria.

EVIDENCE PLAN

Competency Standard Bread and Pastry Production NCII


Unit of Competency Prepare and Produce Gateaux, Tortes, and
Cakes
Ways in which evidence will be collected:
(tick the column)

Demonstration and
Oral Questioning

Written
The evidence must show that the trainee …
 Selects, measures and weighs ingredient according to 
recipe requirements, enterprise practices and customer
practices
 Selects required oven temperature to bake goods in 
accordance with desired characteristics, standard recipe
specifications and enterprise practices
 Prepares sponge and cake according to recipe 
specifications, techniques and conditions and desired
product characteristics
 Uses appropriate equipment according to required 
pastry and bakery products and standard operating
procedures
 Cools sponge and cake according to established 
standards and procedures
 Prepares and selects filling in accordance with required 
consistency and appropriate flavors
 Fills and assembles slice or layer sponges according to 
standard recipe specifications, enterprise practice and
customer preferences
 Selects coating and siding according to the product 
characteristics and required recipe specifications
 Decorates sponge and cake suited to the product and 
occasion and in accordance with the standard recipes
and enterprise practices
 Uses suitable icings and decorations according to 
standard recipes and/or enterprise standards and
customer preferences
 Presents cake in accordance with customer’s expectation 
and established standards and procedures
 Selects and uses equipment in accordance with service 
requirements
 Maintains product freshness, appearances, and eating 
qualities according with the established standards and
procedures
 Marks or cuts portion-controlled cakes to minimize 
wastage and in accordance with enterprise specifications
and customer preferences
 Stores cakes in accordance with establishment’s 
standards and procedures
 Identifies storage methods in accordance with product 
specifications and established standards and
procedures.

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