Performance Test

Preparing and Displaying Petits Fours

Qualification Bread and Pastry Production NC II

Unit of Competency Prepare and Display Petits Fours

General Instruction:

Given the necessary tools, materials and equipment, you are required to
prepare and display petits fours in 4 hours.

Specific Instruction:

1. Using the necessary tools, materials, equipment and facility

provided to you, you are required to prepare and display petits in
accordance with the set performance criteria in the Evidence Plan.

2. Check the materials and equipment provided to you before starting

the demonstration.

3. The assessment shall be based on the Unit of Competency in the

Training Regulations. Evidences shall be gathered through
Demonstration and Oral Questioning.

4. At the end of the assessment, the assessor shall give you feedback
on the result of the assessment. The feedback shall indicate
whether you are:

a. Competent

b. Not yet Competent

 Performance Test

Preparing and displaying Petits Fours

Qualification Bread and Pastry Production NC II

Unit of Competency Prepare and Display Petits Fours

1. Prepare the following to perform the competency on Prepare and

Display Petits Fours
 Work Area
- Fully equipped baking area
 Materials
- Refers to attached list
 Tools
- Refers to attached list
 Equipment
- Refers to attached list
2. Assessment is taken from the unit of competency from the Training
Regulations and the Evidence Plan
3. The demonstration with questioning will be undertaken in 2 hours.
Instruct the candidate that assessment will be undertaken while tasks
are being performed. Refer to the “Specific Instruction for the
Candidate” for the sequence of tasks and questions for the candidate.
Ask the candidate a representative selection from the oral questions
attached. Rate the candidate’s responses to the questions.
4. The final assessment shall be your responsibility as the accredited
assessor.
5. At the end of the assessment, you shall provide the candidate a
feedback on the assessment results. The feedback shall indicate
whether the candidate is:

c. Competent

d. Not yet Competent

Date Develop Document no. 01

CBLM BPP NC II
BREAD and Pastry Production NC II JULY 2019 Revise #

Prepare and Display petits fours

Developed by:
Ghilany C. Cacdac
 DEMONSTRATION CHECKLIST

Student’s name:
Assessor name:
Competency Prepare and Display Petits Fours
Assessment:
Qualification: BREAD AND PASTRY PRODUCTION NC II
Instructions for demonstration
Given the necessary tools and materials; the trainee must be able to
prepare and display petits fours (4) hours:
Materials/Tools and Equipment
1. Decorative tools:
2. Spatula
3. Parchment paper
4. Piping bag
5. Pastry brush
6. Pastry bag
7. Turntable
8. Serrated knife
9. Grater
10. Glazes, jellies, chocolates, fresh and preserved/crystallized
fruits, fruit purees, nuts, colored/flavored sugar, fondants.

Date Develop Document no. 01

CBLM BPP NC II
BREAD and Pastry Production NC II JULY 2019 Revise #

Prepare and Display petits fours

Developed by:
Ghilany C. Cacdac
OBSERVATION  to show if evidence
is demonstrated
During the demonstration of skills, did the Yes No N/A
student:
 Selects, measures, and weighs ingredients
according to recipe requirements,   
enterprise practices and customer practice.
 Prepares sponges and cakes 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 sponges and cakes according to   
established standards and procedures.
 Prepares and selects fillings in accordance
with required consistency and appropriate   
flavors.
 Fills and assembles slice or layer sponges
cake for glazing according to standard   
recipe specifications, enterprise practice
and customer preferences.
 Decorates sponges suited to the product
and occasion and in accordance with   
standard recipes and enterprise practices.
 Uses suitable glazing and decorations
according to standard recipes and/or   
enterprise standards and customer
preferences
 Presents petits fours on accordance with
customer’s expectations and established   
standards and procedures.
 Uses and selects equipment in   
accordance with service requirements.
 Stores petits fours in accordance with
establishment’s standards and   
procedures
 Identifies varieties and characteristics of   
petits fours.

Date Develop Document no. 01

CBLM BPP NC II
BREAD and Pastry Production NC II JULY 2019 Revise #

Prepare and Display petits fours

Developed by:
Ghilany C. Cacdac
  Uses principles and practices of hygiene
particularly in relation to preparing petits   
fours.

 Maintains safe work practices, particularly

in relation to using cutting implements,   
appliances, heated surfaces, ovens and
mixing equipment.

The student’s demonstration was:

Satisfactory  Not Satisfactory 

Trainees Signature _________________ Date_______________

Date Develop Document no. 01

CBLM BPP NC II
BREAD and Pastry Production NC II JULY 2019 Revise #

Prepare and Display petits fours

Developed by:
Ghilany C. Cacdac