TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

PROVINCIAL TRAINING CENTER - BALER

BALER, AURORA

ASSESSMENT AND CERTIFICATION PROGRAM

ATTENDANCE SHEET
BREAD AND PASTRY PRODUCTION NCII

Name of Competency Assessment Center: PROVINCIAL TRAINING CENTER – BALER

Date of Assessment: MARCH 21, 2020
NO. CANDIDATE’S NAME REFERENCE NUMBER SIGNATURE ASSESSMENT RESULT
1 LAYLA P. SANTIAGO
2 ALDOUS C. DOMINGO
3 BANGAYAN, CRISTY M.
4 APARATO, JOY Q.
5 SALUDO, PAULINE G.
6 CAINGLET, JUSTINE G.
7 FADRIQUELA, KARL R.
8 EVANGELISTA, LLOYD P.
9 VALLECERA, IAN C.
10 YUKIT, DARYK KING R.

CHRISTIAN JESTHER C. BITONG

ASSESSOR
Signature over Printed Name
Accreditation Number:

SHAYNE L. SULABO LOTIS E. MOPERA

TESDA REPRESENTATIVE ASSESSMENT CENTER MANAGER
Signature Over Printed Name Signature over Printed Name
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
PROVINCIAL TRAINING CENTER - BALER
BALER, AURORA

ASSESSMENT FOR

BREAD AND PASTRY PRODUCTION NCII

ASSESSOR’S GUIDE
1. To attain the National Qualification of Bread and Pastry Production
NC II, the candidate must demonstrate competence in all units of
competency listed below. Successful candidates shall be awarded
National Certificate signed by the TESDA Director General.

Code no. BASIC COMPETENCIES

500311105 Participate in workplace communication
500311106 Work in a team environment
500311107 Practice career professionalism
500311108 Practice occupational health and safety procedures

Code no. COMMON COMPETENCIES

TRS311201 Develop and update industry knowledge
TRS311202 Observe workplace hygiene procedures
TRS311203 Perform computer operations
TRS311204 Perform workplace and safety practices
TRS311205 Provide effective customer service

Code no. CORE COMPETENCIES

TRS741379 Prepare and produce bakery products
TRS741380 Prepare and produce pastry products
TRS741342 Prepare and present gateaux, tortes and cakes
TRS741344 Prepare and display petits fours
TRS741343 Present desserts

2. Assessment shall focus on the core units of competency. The basic

and common units are assessed concurrently with the core units.

3. The following are qualified to apply for assessment and certification:

 Graduates of formal, non-formal and informal including entire-
based training programs.
 Experienced Workers (wage employed or self-employed
 TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
PROVINCIAL TRAINING CENTER - BALER
BALER, AURORA

COMPETENCY ASSESSMENT RESULT SUMMARY

Candidate’s Name:
Assessor’s Name: JONJON R. SALAMANCA
Title of Qualifications/
BREAD AND PASTRY PRODUCTION NCII
Cluster of Units of Competency:
Assessment Center: PROVINCIAL TRAINING CENTER - BALER Date:
The performance of the candidate in the following of
 Satisfactory  Not Satisfactory
unit(s) of competency and corresponding methods
Unit of Competency
1. Install and configure System Unit
2. Set-up Computer Network
3. Set-up Computer Server
4. Maintain and Repair Computer System and
Network
5.
Note: Satisfactory performance shall be given to demonstrated successfully all the competencies identified in the
above-named Qualifications/Clusters of Unit of Competency.
Recommendations: For issuance of NC/COC For submissions of For Re-Assessment
(Indicate title of COC, if full additional documents. (please specify)
qualification is not met): Specify:

Did the candidate over-all performance meet the required evidence/standards?  Yes  No
OVERALL EVALUATION  Competent  Not Competent
General Comments (Strength/Weaknesses)
Candidate Signature: Date:
Assessor’s Signature: Date:
Assessment Center Manager Signature: Date:

CANDIDATE’S COPY (Please present this when you claim your NC/COC)
Reference No.

COMPETENCY ASSESSMENT RESULT SUMMARY

Name of Candidate Date Issued
Name of Assessment Center PROVINCIAL TRAINING CENTER - BALER Date of Assessment
Assessment Result  Competent  Not Competent
For issuance of NC/COC For submissions of additional For Re-Assessment (please
(Indicate title of COC, if full documents. specify)
Recommendations:
qualification is not met): Specify:

ASSESSED BY: ATTESTED BY:

CHRISTIAN JESTHER C. BITONG LOTIS E. MOPERA

Signature over Printed Name Signature over Printed Name
Date: Date:
 DEMONSTRATION WITH ORAL QUESTIONING
Qualification: BREAD AND PASTRY PRODUCTION
Unit of Competency: PREPARE BAKERY PRODUCTS
PART II. Oral Questioning
INSTRUCTIONS: TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
1. Select at least 3 questions to be answered by the candidate from PROVINCIAL TRAINING CENTER - BALER
the set of questions below. Additional questions may be added BALER, AURORA
from the list, when appropriate
2. Put a tick (✓) mark on the column opposite the question selected
3. Place a Tick on the appropriate column based on the candidate’s
response.
4. Complete the feedback portion of the form. ASSESSMENT FOR
Tick (✓) Satisfactory
Suggested Questions Number Response
Selected YES NO
1. Why is it important to know the proper BREAD AND PASTRY PRODUCTION NCII
presentation of bakery products?
2. Why is it important to follow workplace safety
procedure?
3. What is the Personal Protective Equipment
(PPE) we use when we are handling food?
4. In case of emergency, what must you do if
someone accidentally had a first degree burn
RATING SHEET
his/her skin while cooking?
5. What is the importance of segregating
wastes?
6. Why is it important to know the first-aid
procedure?
Feedback to candidate:

The candidate’s required knowledge was:

 Satisfactory
 Not Satisfactory
The candidate’s overall performance was:
 Satisfactory
 Not Satisfactory
Candidate’s Signature: Date:

Assessor’s Signature: Date:

Reference No. Project-Based
PETIT FOURS MAKING
Assessment Title:
RATING SHEET FOR DEMONSTRATION/OBSERVATION WITH Unit of Competency  Prepare and display petits fours
ORAL QUESTIONING Covered:  Present desserts
INSTRUCTIONS:
Candidate’s Name:
 Read each of the questions in the left-hand column of the chart.
 Place a check in the appropriate box opposite each question to indicate your
Assessor’s Name: JONJON R. SALAMANCA
answer.
Qualifications: BREAD AND PASTRY PRODUCTION NCII PETIT FOURS MAKING YES NO
Project-Based  Select, measure and weigh ingredients according to
PERFORM BREAD AND PASTRY PRODUCTION
Assessment Title: recipe requirements
 Prepare and produce bakery products  Prepare variety of bakery and pâtissiers products (e.g.
 Prepare and produce pastry products bread, pastry, cake, petits fours) according to standard
Unit of Competency mixing procedures/ formulation/recipes
 Prepare and present gateaux, tortes and cakes
Covered: and desired product characteristics
 Prepare and display petits fours
 Present desserts  Select and use appropriate equipment, tools and utensils
Date of Assessment: MARCH 21, 2020  Select oven temperature to bake products in accordance
with desired characteristics, recipe specifications and
Time of Assessment: 7am - 12nn enterprise practices
INSTRUCTIONS:  Bake products according to techniques and appropriate
 Read each of the questions in the left-hand column of the chart. conditions; and enterprise requirements and standards*
 Place a check in the appropriate box opposite each question to indicate your  Decorate and present products*
answer.
 Prepare different types of desserts according to recipe
PERFORM BREAD AND PASTRY PRODUCTION YES NO specifications, desired product characteristics and
 Select, measure and weigh ingredients according standard operating procedures*
to recipe requirements  Plate and decorate a variety of dessert products*
 Prepare variety of bakery and pâtissiers products  Store and package bakery and pâtissiers products/
(e.g. bread, pastry, cake, petits fours) according to desserts*
standard mixing procedures/ formulation/recipes
and desired product characteristics  Apply food hygiene and safety principles*
 Select and use appropriate equipment, tools and  Demonstrate knowledge on varieties and characteristics
utensils of products and desserts
 Select oven temperature to bake products in
I agree to undertake assessment in the knowledge that information gathered will
accordance with desired characteristics, recipe
only be used for professional development purposes and can only be accessed by
specifications and enterprise practices
concerned assessment personnel and my manager/supervisor.
 Bake products according to techniques and
appropriate conditions; and enterprise requirements Candidate’s Signature: Date:
and standards*
Qualifications: BREAD AND PASTRY PRODUCTION NCII
Qualifications: BREAD AND PASTRY PRODUCTION NCII Project-Based BREAD MAKING
 Assessment Title:
Unit of Competency  Prepare and produce bakery products
Covered:  Present desserts
INSTRUCTIONS:
 Read each of the questions in the left-hand column of the chart.
 Place a check in the appropriate box opposite each question to indicate your
answer.
BREAD MAKING
 Select, measure and weigh ingredients according to
recipe requirements
 Prepare variety of bakery and pâtissiers products (e.g.
bread, pastry, cake, petits fours) according to standard
mixing procedures/ formulation/recipes
and desired product characteristics
 Select and use appropriate equipment, tools and utensils
 Select oven temperature to bake products in accordance
with desired characteristics, recipe specifications and
enterprise practices
 Bake products according to techniques and appropriate
conditions; and enterprise requirements and standards*
 Decorate and present products*
 Prepare different types of desserts according to recipe
specifications, desired product characteristics and
standard operating procedures*
 Plate and decorate a variety of dessert products*
 Store and package bakery and pâtissiers products/
desserts*
 Apply food hygiene and safety principles*
 Demonstrate knowledge on varieties and characteristics
of products and desserts
I agree to undertake assessment in the knowledge that information gathered will
only be used for professional development purposes and can only be accessed by
concerned assessment personnel and my manager/supervisor.
Candidate’s Signature:
Qualifications: BREAD AND PASTRY PRODUCTION NCII
Project-Based
PASTRY MAKING
Assessment Title:
Unit of Competency  Prepare and produce pastry products
Covered:  Present desserts
INSTRUCTIONS:
 Read each of the questions in the left-hand column of the chart.
 Place a check in the appropriate box opposite each question to indicate your
answer.
PASTRY MAKING YES NO
YES NO
 Select, measure and weigh ingredients according to
recipe requirements
 Prepare variety of bakery and pâtissiers products (e.g.
bread, pastry, cake, petits fours) according to standard
mixing procedures/ formulation/recipes
and desired product characteristics
 Select and use appropriate equipment, tools and utensils
 Select oven temperature to bake products in accordance
with desired characteristics, recipe specifications and
enterprise practices
 Bake products according to techniques and appropriate
conditions; and enterprise requirements and standards*
 Decorate and present products*
 Prepare different types of desserts according to recipe
specifications, desired product characteristics and
standard operating procedures*
 Plate and decorate a variety of dessert products*
 Store and package bakery and pâtissiers products/
desserts*
 Apply food hygiene and safety principles*
 Demonstrate knowledge on varieties and characteristics
of products and desserts
I agree to undertake assessment in the knowledge that information gathered will
only be used for professional development purposes and can only be accessed by
concerned assessment personnel and my manager/supervisor.
Candidate’s Signature: Date:
Date:
Qualifications: BREAD AND PASTRY PRODUCTION NCII
Project-Based
CAKE MAKING
Assessment Title:
Unit of Competency  Prepare and present gateaux, tortes and cakes
 Covered:  Present desserts  Store and package bakery and pâtissiers products/
INSTRUCTIONS: desserts*
 Read each of the questions in the left-hand column of the chart.  Apply food hygiene and safety principles*
 Place a check in the appropriate box opposite each question to indicate your
answer.  Demonstrate knowledge on varieties and
characteristics of products and desserts
CAKE MAKING YES NO
I agree to undertake assessment in the knowledge that information gathered will
 Select, measure and weigh ingredients according to only be used for professional development purposes and can only be accessed by
recipe requirements concerned assessment personnel and my manager/supervisor.
 Prepare variety of bakery and pâtissiers products (e.g.
bread, pastry, cake, petits fours) according to standard Candidate’s Signature: Date:
mixing procedures/ formulation/recipes
and desired product characteristics
 Select and use appropriate equipment, tools and utensils
 Select oven temperature to bake products in accordance
with desired characteristics, recipe specifications and
enterprise practices
 Bake products according to techniques and appropriate
conditions; and enterprise requirements and standards*
 Decorate and present products*
 Prepare different types of desserts according to recipe
specifications, desired product characteristics and
standard operating procedures*
 Plate and decorate a variety of dessert products*
 Store and package bakery and pâtissiers products/
desserts*
 Apply food hygiene and safety principles*
 Demonstrate knowledge on varieties and characteristics
of products and desserts
I agree to undertake assessment in the knowledge that information gathered will
only be used for professional development purposes and can only be accessed by
concerned assessment personnel and my manager/supervisor.
Candidate’s Signature: Date:

 Decorate and present products*

 Prepare different types of desserts according to
recipe specifications, desired product
characteristics and standard operating procedures*
 Plate and decorate a variety of dessert products*
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
PROVINCIAL TRAINING CENTER - BALER PROVINCIAL TRAINING CENTER - BALER
BALER, AURORA BALER, AURORA

UNIT OF COMPETENCY
UNIT OF COMPETENCY 4 PLATTINGS/COURSE

4 PLATTINGS/COURSE COC 1 BREAD MAKING

Cinnamon Roll = 1ST PLATE/COURSE
COC 1 BREAD MAKING
Cinnamon Roll = 1ST PLATE/COURSE COC 2 PASTRY MAKING
Buko Pie = 2ND PLATE/COURSE
COC 2 PASTRY MAKING
Buko Pie = 2ND PLATE/COURSE COC 3 CAKE MAKING
Sponge Cake = 3RD PLATE/COURSE
COC 3 CAKE MAKING
Sponge Cake = 3RD PLATE/COURSE COC 4 PETIT FOURS MAKING
Cream Puff and Eclairs = 4th PLATE/COURSE
COC 4 PETIT FOURS MAKING
Cream Puff and Eclairs = 4th PLATE/COURSE
 REGISTRY OF WORKERS
NCII
Bread
and
PTC- Jonjon R.
Aur Cain Justin Ger Pastry
III BALE Salaman
ASSESSED AND CERTIFIED ora glet e ardo Product
ion
R ca
NCII
EXPI Bread
RATI and
INSTI COMPET Fadri PTC- Jonjon R.
RE PR LAS FIRS MID TRAINI ON Aur Ros Pastry
TUTI ENCY III quel Karl BALE Salaman
GI OVI T T DLE NG NC DAT ora ales Product
ON/ ASSESS a R ca
O NC NAM NAM NA COMP TITLE E ion
SCH OR’S NCII
N E E E ME LETED (mm/
OOL NAME Bread
dd/y
y) and
Evan PTC- Jonjon R.
Bread Aur Pas Pastry
III gelist Lloyd BALE Salaman
and ora cual Product
Hern PTC- Jonjon R. a R ca
Aur Rocel Oliv Pastry ion
III ande BALE Salaman NCII
ora l er Product
z R ca Bread
ion
NCII and
PTC- Jonjon R.
Bread Aur Valle Cru Pastry
III Ian BALE Salaman
and ora cera z Product
PTC- Jonjon R. R ca
Aur Soli Nitu Pastry ion
III Rona BALE Salaman NCII
ora man ra Product
R ca Bread
ion
NCII and
Rod PTC- Jonjon R.
Bread Aur Daryl Pastry
III Yukit rigu BALE Salaman
and ora King Product
PTC- Jonjon R. ez R ca
Aur Bang Malil Pastry ion
III Cristy BALE Salaman NCII
ora ayan lin Product
R ca
ion
NCII
Bread
and
Qui PTC- Jonjon R.
Aur Apar Pastry
III Joy esta BALE Salaman
ora ato Product
s R ca
ion
NCII
III Aur Salu Pauli Guti Bread PTC- Jonjon R.
ora do ne erre and BALE Salaman
z Pastry R ca
Product
ion
 TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
PROVINCIAL TRAINING CENTER - BALER
BALER, AURORA

ASSESSMENT FOR
BREAD AND PASTRY PRODUCTION NCII

SPECIFIC INSTRUCTIONS FOR THE

CANDIDATE

Qualification: BREAD AND PASTRY PRODUCTION NCII

COC 1. BREAD MAKING

Unit of Competency or COC 2. PASTRY MAKING
COC COC 3. CAKE MAKING
COC 4. PETIT FOUR MAKING

Time Allotted: FIVE (5) HOURS

Using the given materials, tools and equipment, instruct the candidate to perform the
following task:

1. COC 1 BREAD MAKING

Cinnamon Roll

2. COC 2 PASTRY MAKING

Buko Pie

3. COC 3 CAKE MAKING

Sponge Cake

4. COC 4 PETIT FOURS MAKING

Cream Puff and Eclairs

 COMPETENT
 NOT YET COMPETENT
 TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
PROVINCIAL TRAINING CENTER - BALER
BALER, AURORA
Candidate’s Name:
Assessor’s Name: JONJON R. SALAMANCA
Qualifications: BREAD AND PASTRY PRODUCTION NCII
Basic Units
 Participate in workplace communication
 Work in a team environment
 Practice career professionalism
 Practice occupational health and safety procedures

Common Units
 Develop and update industry knowledge
 Observe workplace hygiene procedures
Unit of Competency to be
 Perform computer operations
Assess
 Perform workplace and safety practices
 Provide effective customer service

Core Units
 Prepare and Produce Bakery Product
 Prepare and Produce Pastry Product
 Prepare and Produce Gatuex, Tortes, and Cakes
 Prepare and Display Petit Four
 Present Desserts
YES NO
 Have the context and purpose of assessment have been explained?
 Have the qualifications and units of competency have been explained?
 Do you understand the assessment procedure and evidence to be collected?
 Have your rights and appeal system have been explained?
 Have you discussed any special needs to be considered during the assessment?
I agree to undertake assessment in the knowledge that information gathered will only be used for
professional development purposes and can only be assessed by concerned assessment
personnel and my manager/supervisor.
Candidate’s Signature: Date:
Assessor’s Signature: Date:

COMPETENCY ASESSMENT AGREEMENT

 TESDA-SOP-CO-06 C16 TESDA-SOP-CO-06 C16
Rev. No. 01-10/27/16 Rev. No. 01-10/27/16

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
PHILIPPINE TVET COMPETENCY ASSESSMENT AND CERTIFICATION PHILIPPINE TVET COMPETENCY ASSESSMENT AND CERTIFICATION
SYSTEM (PTCACS) SYSTEM (PTCACS)

JONJON R. SALAMANCA JONJON R. SALAMANCA

COMPETENCY ASSESSOR TRAINER
BREAD AND PASTRY PRODUCTION NC II BREAD AND PASTRY PRODUCTION NC II

Accreditation No. CA-COK02030541620055 Accreditation No. CA-COK02030541620055

Date of Accreditation: 10-27-17 Date of Accreditation: 10-27-17
Expiration Date 10-27-21 Expiration Date 10-27-21

LOTIS E. MOPERA LOTIS E. MOPERA

Provincial Director, TESDA Provincial Director, TESDA
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
PHILIPPINE TVET COMPETENCY ASSESSMENT AND PHILIPPINE TVET COMPETENCY ASSESSMENT AND
CERTIFICATION SYSTEM (PTCACS) CERTIFICATION SYSTEM (PTCACS)

1 2
BREAD AND PASTRY PRODUCTION NC II BREAD AND PASTRY PRODUCTION NC II
 TESDA-OP-CO-05-F26
Rev. 00 – 03/01/17

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

Pangasiwaan sa Edukasyong Teknikal at Pagpapaunlad ng Kasanayan

APPLICATION FORM
REFERENCE NUMBER:
Qual –
Number Series Assigned
alpha YY Region Province Number Series
to AC
code

UNIQUE LEARNERS IDENTIFIER (ULI):

- - - -
to be filled – out by the Processing Officer

Applicant’s Signature Date of Application

NAME OF SCHOOL/TRAINING CENTER/COMPANY:

ADDRESS:
TITLE OF ASSESSMENT APPLIED FOR:
 Full Qualification  COC  Renewal
1. CLIENT TYPE
 TVET Graduating Student  TVET Graduate  Industry Worker  K-12  OWF
2. PROFILE
2.1. Name

 SURNAME
 FIRST NAME
 MIDDLE NAME MIDDLE INITIAL NAME EXTENSION (e.g., JR., SR.)

2.2. Mailing Address

Number, Street Barangay District

City Province Region Zip Code

2.3. Mother’s Name 2.4. Father’s Name
2.5. Sex 2.6. Civil Status 2.7. Contact Information 2.8. Highest Educational Attainment 2.9. Employment Status
 Male  Single Telephone:  Elementary Graduate  Casual
 Female  Married Cellphone:  High School Graduate  Job Order
 Widower E-mail:  TVET Graduate  Probationary
 Separated Fax:  College Level  Permanent
Others:  College Graduate  Self - Employed
 Others:  OFW

2.10. Birth Date (mm/dd/yy): 2.11. Birthplace: 2.12. Age:

3. WORK EXPERIENCE (NATIONAL QUALIFICATION-RELATED)
3.1. Name of Company 3.2. Position 3.3. Inclusive Dates 3.4. Monthly Salary 3.5. Status of Appointment 3.6. No. of Yrs Working

(For more information, please use separate sheet)

4. OTHER TRAININGS/SEMINARS ATTENDED (NATIONAL QUALIFICATION-RELATED)
4.1. Title 4.2. Venue 4.3. Inclusive Dates 4.4. No. of Hours 4.5. Conducted By

(For more information, please use separate sheet)

5. LICENSURE EXAMINATION(S) PASSED
5.3.
5.1. Title 5.2. Year Taken Examination 5.4. Rating 5.5. Remarks 5.6. Expiry Date
Venue

(For more information, please use separate sheet)

6. COMPETENCY ASSESSMENT(S) PASSED
5.1. Title 5.2. Qualification Level 5.3. Industry Sector 5.4. Certificate Number 5.5. Date of Issuance 5.6. Expiry Date

(For more information, please use separate sheet)


ADMISSION SLIP

REFERENCE NUMBER:
Name of Applicant: Telephone Number:

Assessment Applied for: Official Receipt Number:

Date Issued:

To be accomplished by the Processing Officer

Name of Assessment Center: PROVINCIAL TRAINING CENTER - BALER

Check submitted requirements: Remarks:

 Accomplished Self-Assessment Guide  Bring own Personal Protective Equipment

 Three (3) pcs colored passport size pictures  Others: Pls. specify:

Assessment Date: Assessment Time:

Printed Name & Signature of Processing Officer Printed Name & Signature of Applicant

Date: Date:
Note: Please bring this Admission Slip on your assessment date.
 TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
PROVINCIAL TRAINING CENTER - BALER
BALER, AURORA
Reference No.
to be filled out by the Processing Officer

SELF ASSESSMENT GUIDE

QUALIFICATION: BREAD AND PASTRY PRODUCTION NCII
• Prepare and produce bakery products
• Prepare and produce pastry products
UNITS OF COMPETENCY
• Prepare and present gateaux, tortes and cakes
COVERED:
• Prepare and display petits fours
• Present desserts
Instructions:
 Read each of the questions in the left-hand column of the chart.
 Place a check in the appropriate box opposite each question to indicate your answer.
CAN I? YES NO
 Select, measure and weigh ingredients according to recipe requirements
 Prepare variety of bakery and pâtissiers products (e.g. bread, pastry, cake, petits fours)
according to standard mixing procedures/ formulation/recipes and desired product
characteristics
 Select and use appropriate equipment, tools and utensils
 Select oven temperature to bake products in accordance with desired
characteristics, recipe specifications and enterprise practices
 Bake products according to techniques and appropriate conditions; and enterprise
requirements and standards*
 Decorate and present products*
 Prepare different types of desserts according to recipe specifications, desired
product characteristics and standard operating procedures*
 Plate and decorate a variety of dessert products*
 Store and package bakery and pâtissiers products/ desserts*
 Apply food hygiene and safety principles*
 Demonstrate knowledge on varieties and characteristics of products and desserts
I agree to undertake assessment in the knowledge that information gathered will only be used
for professional development purposes and can only be accessed by concerned assessment
personnel and my manager/supervisor.

Date:
Candidate’s Name and Signature

Evaluated by:
 Qualified for Assessment

LOTIS E. MOPERA
 Not yet Qualified for Assessment
Assessment Center Manager
Date:
 TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
PROVINCIAL TRAINING CENTER - BALER
BALER, AURORA

PERFORMANCE EVALUATION INSTRUMENT

ASSESSOR’S NAME JONJON R. SALAMANCA
QUALIFICATION BREAD AND PASTRY PRODUCTION NCII
NAME OF RESPONDENT DATE ACCOMPLISHED
[Pls. Tick () where applicable]  ACAC Manager  Candidate
INSTRUCTIONS: Put a tick () mark in the appropriate column
SCALE GUIDE 5-Very Satisfactory 4-Satisfactory 3-Good 2-Fair 1-Poor
RATING
ITEM
5 4 3 2 1
1. Physical appearance and composure
(Pangkalahatang anyong pisikal at kung paano magdala sa sarili)
2. Ability to pace instruction
(Kakayahang magpaliwanag ng malumanay at mahusay kung ano ang mga dapat gawin)
3. Ability to establish good rapport with candidates
(Kakayahang magpadaloy ng komunikasyon sa pagitan niya at ng mga kukuha ng pagsusulit)
4. Ability to ensure that the candidate understands the instruction
(Kakayahang siguraduhing ang lahat ng instruksyon ay naiintindihan ng mga kukuha ng
pagsusulit)
5. Ability to answer querries, comments, etc.
(Kakayahang magbigay ng karapat dapat nasagot o tugon sa mga tanong, puna o mga
paglilinaw)
6. Ability to establish the assessment context and purpose of assessment
(Kakayahang magpaliwanag tungkol sa layunin ng pagsusulit)
7. Ability to plan and prepare the evidence gathering process
(Kakayahang paghandaan at iayos ang mga pangangailangan sa Pagsusulit)
8. Ability to provide allowable/reasonable adjustments in the assessment procedure
(Kakayahang magbigay ng makabuluhang konsiderasyon sa may mga pangangailangan sa
pagsusulit)
9. Ability to conduct assessment in accordance with the methodologies
(Kakayahang ipatupad ang pagsusulit ayon samga itinakdang panuntunan)
10. Ability to collect appropriate evidence during the conduct of assessment
(Kakayahang mangalap at sumuri ng mga tamang ebidensya habang nagbibigay ng
pagsusulit)
11. Ability to provide clear and constructive feedback on the assessment decision
(Kakayahang magbigay ng malinaw at tamang kaukulang opinion sa resulta ng pagsusulit)
12. Ability to provide fair, reliable and valid assessment decision
(Kakayahang magbigay ng pantay, ugma at tamang desisyon sa resulta ng pagsusulit)
Sub-score
TEST RATING
SIGNATURE OF RESPONDENT
FOR TESDA USE ONLY
EVALUATOR’S REMARK:
RECOMMENDATION: For re-accreditation?  YES  NO  For further review
*Frequency
For AC Manager – once a month
For Candidate - at least 2 candidates per assessment schedule
 TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
PROVINCIAL TRAINING CENTER - BALER
BALER, AURORA

INVENTORY OF TRAINING RESOURCES

 AS PER
AS PER TR REMARKS
INVENTORY
TRAINING MATERIALS
CBLM 25 25 Self-contained
Wilton Decorating magazine, video 1 1 For
Good Housekeeping Baking Book 1 1 maintenance
EQUIPMENT
Commercial mixers with attachment 6 6
Mechanical dough roller 1 1
Decker over 1 1
Compressor 1 1 For
Dough cutter 1 1 maintenance
Gas range 4 4
Upright Freezer 1 1
Refrigerator 1 1
TOOLS
Measuring cup, solid (set) 12 12
Measuring cup, liquid (set) 12 12
Measuring spoon 25 25
Cake turn table 3 3
Decorating tips 20 20
Rolling pins 6 6
Sheet Pans 6 6
Pie Cutter 1 1
Rubber Scrapper 1 1
Palette Knife 1 1
Cake stand with tier 1 1
Cake Pillars 4 4
Sause pan, s/s 1 1
Ladles s/s 1 1
Knives s/s with plastic handle 6 6
Chopping board, color coded 6 6
Scale 2, 10-kg capacity 6 6
Grater 6 6 For
Wooden Spoon 6 6 maintenance
Beaters 6 6
Mixing bowl (6pc-set) 12 sets 12 sets
Wire whisk 6 6
Muffin pan, small 6 6
Muffin pan, medium 6 6
Muffin pan, large 6 6
Loaf pan, small 6 6
Loaf pan, medium 6 6
Loaf pan, large 6 6
Regular pan, 1*8*8 4 4
Round pan (6, 8, 10, 12, 14, 16) 6 6
Pie pan (6, 8, 10) 6 6
Flour sifter 6 6
Strainer 6 6
Double broiler 3 3
Piping Bags 1 box 1 box
Couple 1 set 1 set
MATERIALS
Cake flour 25 kgs 25 kgs
Bread flour 25 kgs 25 kgs
All-purpose flour 25 kgs 25 kgs
Sugar 25 kgs 25 kgs
Yeast 5 packs 5 packs
Butter 50 packs 50 packs
Margarine 5 kgs 5 kgs
Butter (French bread) 1 kg 1 kg
Cooking oil 5L (1L bottle) 5L (1L bottle)
Lard 5 kgs 5 kgs
 TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
PROVINCIAL TRAINING CENTER - BALER
BALER, AURORA

COMPETENCY ASSESSOR’S SCRIPT

Good morning, sir. I am JONJON R. SALAMANCA, the appointed accredited assessor for the assessment
for Bread and Pasty Production NCII scheduled tomorrow. I am here to check if the tools, equipment, and
facilities are ready. Sir, I have seen that all the tools and equipment are ready for the assessment. I’ll be
back before 8 am tomorrow.

Good morning, candidates. Welcome to Aurora Skills Assessment Center. My name is JONJON
SALAMANCA, the accredited competency assessor for Bread and Pasty Production NCII. I would like to
acknowledge the presence of Dr. Lotis E. Mopera our Assessment Center Manager, Dr. Shayne Sulabo,
our TESDA Representative from TESDA Provincial Office. Good morning, Ma’am.

You don’t have to worry about their presence. They are here to oversee the conduct of assessment and to
check if the conduct of competency assessment is in accordance with the prescribed methodologies and
procedures. They are not here to assess you.

I have here the list of the candidates for the competency assessment. I will now check the attendance. As I
call your name, please submit your admission slip and sign the attendance sheet
Ms. Rocell Hernandez. Okay. Thank you.
Ms. Rona Soliman. Okay. Thank you.

I have here with me your accomplished SELF-ASSESSMENT GUIDE.

This is an indication that you know and can perform all unit of competency of this qualification.

Today, I am going to administer competency assessment in Bread and Pasty Production NCII that is
composed of 3 units; the basic, the common, and the core competency.

Bread and Pasty Production NCII has 5 Core Competencies.

 Prepare and produce bakery products
 Prepare and produce pastry products
 Prepare and present gateaux, tortes, and cakes
 Prepare and display petits fours
 Present desserts

Assessment shall focus on the core units of the competency. The basic and Common units shall be
assessed concurrently with the core units.
You will be provided with needed materials, tools and equipment, you are required to perform the following
tasks within 4 hours in accordance with the set performance criteria “
COC 1 BREAD MAKING
COC 2 PASTRY MAKING
COC 3 CAKE MAKING
COC 4 PETIT FOURS MAKING

Assessment shall be based on the units of competency in the Training regulations and evidence plan shall
focus on the following evidence gathering methods:
1. Demonstration
2. Oral questioning

at the end of the assessment, I will provide feedback on the results. The feedback shall indicate whether
you are, competent or not yet competent
After the assessment and you have found to be competent, you can claim your National Certificate after 5
working days issuance of your CARS or the Competency assessment results summary and you can
process it for 1 day, just bring 1 passport size picture, with collar and white background and 50 pesos.

If you have found to be not yet competent, you can apply for re assessment,
If you failed on all the units of competencies, you need to undergo the whole process again, however if
you have been found to be competent in some areas of the qualification, you have to be re assessed to
the areas or unit of competencies you are not yet competent, just make sure that you are ready for the re
assessment
If you have failed two consecutive assessments, you will be advised to get a refresher course before you
can re-apply for re assessment.

If you are not satisfied with result of the assessment, you can make an appeal, just prepare a letter
addressed to the provincial director and submit it in the TESDA Provincial Office. Please indicate the
following in the letter, Name of the assessor, name of the assessment center, the nature, and details of
your complaint.

With regards to the result of your assessment, we observe strict confidentiality, the result will be made
available only to the authorized personnel and to the institution where you had your training. Let me
remind you also that disclosing information about the assessment outside or anywhere is strictly not
allowed.

The restroom is at the end of the hallway and the cafeteria on the left side; however, you are no longer
allowed to leave the assessment area at the onset of the assessment. I will be giving you a short break
before we begin later.
Please turn your mobile phones on silent mode once the assessment starts and keep it in your bag at the
area intended for personal things. eating is not allowed. Drinking water is allowed, just notify me if you
need to.

If anyone of you has medical issues or is not feeling well, please do inform me so we can make
proper adjustments.

Please observe safety precautions in using the equipment you are going to use,
If you need assistance in translating the instructions, I would be more than willing to assist you.

Do you have questions and clarifications? If none, I will now distribute the Competency Assessment
Agreement Sheets. This serves as the legal proof that you understand the assessment that you will
undergo. Please read the instructions carefully and answer all the questions outlined in the document.
If you need assistance, please don’t hesitate to approach or ask me.
Okay done, please pass the forms. thank you

I’ll give you 10-minute break, before we start. Welcome back candidates. If you don’t have any questions,
we will start now.

I will give you your corresponding numbers, Ms. Rocell Hernandez, you will be number 1, and Ms. Rona
Soliman you will be number 2.

Candidate number 1 & 2. Here is the Specific instructions and the tools, equipment needed for the
demonstration. Please check and if you have questions and you need translations with the procedures,
please do ask me now, because once the assessment start, you will no longer be allowed to ask questions,

Now, you can go to your designated station for demonstration, Ms. Rocell Hernandez, you will be in the
workstation 1. Ms. Rona Soliman, please proceed to workstation 2
Using the materials, tools and equipment, you are required to perform the tasks within 5 hours.
I will be observing you while you are performing the task.
After your demonstrations, I will ask some questions related to your demonstration.
After the questioning portion, I will give you feedback about your performance.

Okay candidates, are the instructions clear?

The time is, _____ and you should finish at _________.
You may start now.
Good luck.
Okay, times up, please proceed to the waiting area and wait until I call you for the oral questioning.
Candidate Number 2 let’s proceed to workstation 1.

Can you please present to me the product that you prepared?

Thank you, are you okay? Good.
I will be asking you several questions that is relevant for the qualification.

(oral questioning)
Please sign the rating sheet and please proceed to the waiting area and wait for the evaluation. Thank you.
Please call candidate number 2 for oral questioning.

Can you please present to me the product that you prepared?

Thank you, are you okay? Good.
I will be asking you several questions that is relevant for the qualification.
(oral questioning)
Please sign the rating sheet and please proceed to the waiting area.
Please call Ms. Rona Soliman.

Ms. Rona Soliman, how are you?

You answered the questions correctly. That’s very good. Your presentation of the finished product is
satisfactory. You were able to perform PASTRY MAKING, CAKE MAKING, and PETIT FOURS MAKING.
However, you were not able to finish all the tasks within the allotted time, specifically, BREAD MAKING.
You were not able to manage your time resulting in the non-completion of that unit. Based on the result of
my observation, you did not meet the full qualification of Bread and Pastry Production NCII, however, you
will be issued a COC or Certificate of Competency on the units you are competent, specifically, Pastry
making, Cake making, and petit fours making.
For the unit you are not yet competent, you can proceed in the assessment center and apply for re
assessment once you’re ready, just practice, because you have a lot of potential,
Please sign the Competency Assessment Results Summary indicating that you have accepted the result of
the assessment
Please proceed to the waiting area and wait for the releasing of CARS.
Please call Ms. Rocell Hernandez

Ms Rocell Hernandez, how are you

you answered all the questions correctly, that’s very good
Your presentation of the finished products is excellent, and you had finished all the tasks within the allotted
time. You were able to perform, BREAD MAKING, PASTRY MAKING, CAKE MAKING, and PETIT FOURS
MAKING. You have complied with the standard requirement of this qualification. For those reasons, you are
competent, congratulations, please sign the Competency Assessment results Summary indicating that you
have accepted the result of the assessment. Please proceed to the waiting area and wait for CARS
releasing.

Candidates, this is the assessment evaluation form, for the evaluation of my performance as your assessor,
the results will be used for further development. Okay done, please submit, thank you.

Dr. Mopera, our Assessment Center Manager, out of 10 candidates, 9 are competent, 1 is not yet
competent. IM SUBMITTING HEREWITH THE COMPLETE SETS OF ASSESSMENT DOCUMENTS AND
ASSESSMENT RESULTS FOR YOUR INFORMATION for comments and signature of our Assessment
Center manager.

Again, Congratulations, and have a nice day.