INSTITUTIONAL

ASSESSMENT
TOOLS
Evidence Plan
(BASED ON YOUR CHOSEN CORE-PERFORMANCE CRITERIA)
Competency Bread and Pastry Production NCII
standard:
Unit of Prepare and Present Gateaux, Tortes and Cake
competency:
Ways in which evidence will be collected: De
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● Sponges and cakes are decorated suited to
the product and occasion and in accordance
with standard recipes and enterprise
practices
● Suitable icings and decorations are used
according to standard recipes and/or
enterprise standards and customer
preferences
● Demonstrated ability to produce a range of
specialized cakes in accordance with
established standards and procedures
● Demonstrated ability to produce specialized
in accordance with workplace conditions and
establishment’s standards and procedures
● Applied hygiene and safety principles in
accordance with established standards and
procedures

NOTE: *Critical aspects of competency

Developed by: Jennifer G. Delos Santos Institutional Assessment Tools Page 2 /2021
SPECIFIC INSTRUCTION FOR CANDIDATES
Qualification Bread and Pastry Production NII
Project
Unit of Competency Prepare and Present Gateaux, Tortes and Cake
Covered:

1. Using the given supplies, tools, instrument and equipment, demonstrate

the tasks listed below for 1 hour:
● Decorate cakes
● Present cakes
● Store cake
2. The assessment shall be based on the units of competency in the Training
Regulations and the Evidence Plan and shall focus on the following
evidence gathering methods:
 Demonstration with oral questioning
 Written Exams
3. Answer the oral questions to be asked by the trainer/assessor related to
your demonstration.
4. The final assessment will be the responsibility of your trainer/assessor.
5. Your trainer/ssessor shall provide you feedback at the end of the
assessment.

The feedback shall indicate whether you are:

❑ COMPETENT
❑ NOT YET COMPETENT

Developed by: Jennifer G. Delos Santos Institutional Assessment Tools Page 3 /2021
 WRITTEN TEST
Name of qualification
Name of competency

INSTRUCTIONS:

Read the direction carefully.

1. DO NOT WRITE ANYTHING ON THE QUESTIONNAIRE. Use the

answer sheets provided.

2. Test duration is 30 minutes. In case of finishing the test in less than

30 minutes, you can already submit your questionnaire and answer
sheet to the proctor.

3. This is a MULTIPLE CHOICE type of test. Write the letter that best
corresponds to your choice of answer on the answer sheet provided.

Please do not turn the page unless your proctor told you to do it. Return the
questionnaire to the proctor together with your answer sheet on or before
the end of 30 minutes.

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

15. 6.6 10.

Different type of piping bag 5 2 3 10 32
0 7 0
Tools are needed for 15. 13.3 5.
5 4 2 11 33
decorating 0 3 0
23. 2.0 10.
Decorate using butter icing 5 1 3 9 35
0 0 0
53.0 22.0 25.0
TOTAL 15 7 8 30 100.0
0 0 0

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MULTILE CHOICE
Instruction: Multiple choice encircle the correct answer.

1. If you don’t have piping bags and you need to decorate cake what can you use for
decorating?
A. Food plastic wrapper
B. A Sheet of parchment paper
C. All of the above

2. How can you cut the dough, By Using what?

A. Cake comb
B. Knife
C. Bench Scraper

3. What is the Celsius equivalent of 450 Fahrenheit?

A. 175 Celsius
B. 225 Celsius
C. 250 Celsius

4. How do you store the cake?

A. Store when completely cold
B. Store after you bake
C. Store cakes at the room temperature

5. What mixing methods were demonstrate in baking?

A. Beating and Folding
B. Whisking and Rolling
C. All of the above

6. What Fat substitute can you use for bread?

A. olive oil
B. Margarine or Butter
C. Gelatin powder

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7. What is the role of flour?
A. Gluten Development
B. Rise of the dough
C. Shorten the gluten strands

8. What is the role of sugar?

A. Gluten development
B. Food of the yeast
C. Shorten the gluten strands

9. What is the role of the yeast?

A. Food of the yeast
B. Rise the dough
C. Gluten development

10. In the absence of butter what alternative ingredient you should use in greasing pan?
A. Water
B. Lard
C. Oil

11. You need to make a butter icing but you don’t have electric mixer how can you
make a butter icing without electric mixer you cake make it By Using?
A. Spoon
B. Wire whisk
C. Fork

12. What is a dry chemical leavening agent a mixture of a carbonate or bicarbonate and
a week acid?
A. Yeast
B. Baking powder
C. Baking soda

13. If you don’t have flat wooden for getting the sheet pan on the oven what you can use
for getting sheet pan?
A. Pat holder
B. Use Clothes
C. Tong

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14. How many table spoon do we have in a ¼ cup of sugar?
A. 5
B. 6
C. 7

15. What attachment will you use when recipe tells you to cream the butter?
A. Flat beater
B. Dough hooks
C. Whisks

16. What you can use for getting a patterned look on your cake after you put icing?
A. Spatula
B. Cake Comb
C. Scraper

17. How long should pre heating be done?

A. 15 to 30 min
B. 20 to 35 min
C. 30 to 40 min

18. If you don’t have ¾ cup and you need to prepare ¾ cup of powder sugar what cup
you will use?
A. ½ cup and ¼ cup
B. 1/3 cup and ¼ cup
C. ½ cup and 1/8 cup

19. For making butter icing if you don’t have Confectioner sugar what sugar can you
substitute?
A. Granulated Sugar
B. Brown Sugar
C. None of the above

20. What tip will you use if you want to make a dedication letter on your cake?
A. Round tip
B. Leaf Tip
C. Drop Flower Tip

21. How would you know that you have creamed the butter well enough?
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A. If the butter is soft
B. After you mix more time
C. The butter is lighter color

22. What tips can you use if you want to make a basket design?
A. Close star tip
B. Leaf tip
C. Basketweave tip

23. How should you portion a dough?

A. By stir and cut
B. By weight by scoop by count
C. By size by color and texture

24. How do you check for doneness in any baked product?

A. Check with fork
B. By smell
C. By using cake tester or toothpick

25. What is Batter?

A. Mixture of dry and liquid ingredients
B. Shorten the gluten strands
C. Gluten development

26. What is Baking?

A. To cook in dry heat in an oven
B. The process of arranging and decorating food
C. The process of cooking bread

27. How do you open the egg if you need 3pcs?

A. Open one at a time
B. Open all and mix it into the bowl
C. Mix it to all wet ingredients

28. For decorating cake you need to use piping bag if you need a more color for
decorating what you will use.

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A. Coupler
B. Disposable Piping bag
C. None of the above

29. What will you put for icing if you want to make a different color?
A. Vanilla
B. Food color
C. Flavoring

30. What will you put if you want to add design to your cake?
A. Sprinkles
B. Food Color
C. Sugar

ANSWER KEY:

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1. C 11. B 21. C
2. C 12. B 22. C
3. B 13. A 23. B
4. C 14. B 24. C
5. C 15. A 25. A
6. B 16. B 26. A
7. A 17. A 27. A
8. B 18. A 28. A
9. B 19. C 29. B
10. B 20. A 30. A

Developed by: Jennifer G. Delos Santos Institutional Assessment Tools Page 11 /2021
DEMONSTRATION CHECKLIST WITH ORAL QUESTIONING
Trainee’s name: John Wilson Eugenio
Trainer’s name: Jennifer G. Delos Santos
Project-Based Global Titan Institute Inc,
Assessment:
Qualification: Bread and Pastry Production NCII
Unit of Competency Prepare and Present Gateaux, Tortes and
Cake
Date of assessment:
Time of assessment:
Instructions for demonstration
Given the necessary materials, tools and equipment, the candidate must
be able to prepare chart of accounts, analyze documents and prepare
journal entry in 1 hour.
Materials and equipment
Electric Mixer, Mixing bowl,

OBSERVATION ✓ to show if evidence

is demonstrated
During the demonstration of skills, did the
candidate: (based on the performance criteria Yes No N/A
in the TR)
● Sponges and cakes are decorated suited to
the product and occasion and in
accordance with standard recipes and
enterprise practices
● Suitable icings and decorations are used
according to standard recipes and/or
enterprise standards and customer
preferences
The candidate’s demonstration was:
Satisfactory ❑ Not Satisfactory ❑

QUESTIONING TOOL
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 (must be WH questions-use HOTS)
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. How to use a different kind of piping tips? ❑ ❑
2. What kind of tools you moist needed for decorating cakes? ❑ ❑
Safety Questions
1. Why is it important not to wear jewelry or accessories while ❑ ❑
decorating cake?
2. Why it is important not to use your finger when you taste the ❑ ❑
food?
Contingency Questions
1. What will you do if there is a short circuit in your work ❑ ❑
place?
2. What will you do if the oven that you will use is defective ❑ ❑
what you should substitute oven that helps you in baking?
Job Role/Environment Questions ❑ ❑
1. Why you need to follow the safety working procedure at the ❑ ❑
work place?
2. How do you describe you responsibility as a trainee in ❑ ❑
keeping your tools equipment and materials?
Rules and Regulations ❑ ❑
1. Why it is necessary to wear a PPE? ❑ ❑
2. Are you allowed to work in workplace if you drink alcohol ❑ ❑
The candidate’s underpinning ❑ Satisfactory ❑ Not
knowledge was: Satisfactory

Developed by: Jennifer G. Delos Santos Institutional Assessment Tools Page 13 /2021
PROBABLE ANSWERS:

Extension/Reflection Questions
1. Use piping bags and choose the right tips for your desiring cake.
2. Cake comb because it easy to use to smoothing the icing.
Safety Questions
1. May accidentally drop it to food causing a foreign mater contamination
issue.
2. Even though you can’t see those microbes on your hands can quickly
spread and make you or others people ill.
Contingency Questions
1. Switch off the fuse and call a technician to fix it.
2. Use crockpot or pressure cooker. It is an excellent appliances initiates slow
cooking which is perfect for baking any kinds of desserts.
Job Role/Environment Questions
1. To avoid incident.
2. As a trainee you should follow the procedures on the proper use of the tools
materials and equipment
Rules and Regulations
1. To secure your safety.
2. No because if you drink alcohol you cannot work proper and its prone to
accident.

Developed by: Jennifer G. Delos Santos Institutional Assessment Tools Page 14 /2021
Templates for Inventory of Training Resources

(based on TR)
Resources for presenting instruction
● Print Resources As per TR As per Remarks
Inventory
Competency Base Learning Materials 10 copies Available
Printed Module 10 copies Available
Good housekeeping Baking Books 10 copies Available
● Non Print Resources As per TR As per Remarks
Inventory
Laptop 1 3 Available
Overhead Projector 1 1 Available
White board 1 1 Available
LCD Projector 1 1 Available
Printer with Scanner 1 1 Available

Resources for Skills practice of Competency #1 Prepare and Present

Gateaux, Tortes and Cake
● Supplies and Materials As per TR As per Remarks
Inventory
Bond paper 3 boxes Available
Ball pen 2 boxes Available
Index Paper 5 pads Available
Long Brown Envelop 100pcs Available
Long Folder 100pcs Available
Stapler 2 pcs Available
Printer Ink ( B, Y, C, M ) 5 sets Available
● Tools As per TR As per Remarks
Inventory
Measuring cup, solid 12 12 Available
Measuring cup, liquid( 250 & 300 12 12 Available
ml )
Measuring spoon 25 25 Available
Rolling pins 6 6 Available
Pie pan sizes 6, 8, 10, 6 6 Available
Sheet pans 6 6 Available
Pie cutter 6 6 Available
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 Rubber scraper 6 6 Available
Palette knife 6 6 Available
Sauce pan, s/s 6 6 Available
Ladles s/s 6 6 Available
Knives s/s with plastic handle 6 6 Available
Chopping board, color coded 6 6 Available
Scale 2, 10 kgs 6 6 Available
Grater 6 6 Available
Wooden spoons 6 6 Available
Beaters 6 6 Available
Mixing bowl ( 6 pcs per set)  6 6 Available
Wire whisk 6 6 Available
Spatula 6 6 Available
Rubber Spatula 6 6 Available
Muffin pan, big 6 6 Available
Piping Tips (50 kinds) 2 2 Available
Piping Bag (Disposable) 300 pcs 100pcs Available
Piping Bag (Rubber) 150 150 Available
Rectangular pan 1x8x8 6 6 Available
Round pan 6,8, 10, 12, 14, 16 6 6 Available
Pie pan 6 6 Available
Flour sifter 6 6 Available
Strainer 6 6 Available
Double boiler 6 6 Available
● Equipment As per TR As per Remarks
Inventory
Gas range 4 4 Available
Upright Freezer 1 1 Available

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

Developed by: Jennifer G. Delos Santos Institutional Assessment Tools Page 16 /2021
 TRAINING ACTIVITY MATRIX

Developed by: Jennifer G. Delos Santos Institutional Assessment Tools Page 17 /2021
 Facilities/Tool Date
Training Remar
Trainee s and Venue and
Activity ks
Equipment Time
Different types Wilson Eugenio CBLM Learni August
of piping tips   ng
Jennelyn 20,
Resour
Demonstration Gonzales 2021
ce
Center 8:00
Mariane Dela AM
Cruz

Tools are Bernadette CBLM Contex August

needed for Cruz tual 20,
decorating cake Laptop
Learni
Marie Gonzales 2021
Projector ng
Discussion Lea Gloria 8:00
Area
AM

Decorating Charmane CBLM Practic August

using butter Castillo al 20,
icing Work
Danica 2021
Area
mahinay 8:00
Demonstration Marvin Santos AM
Jonalyn Santos

Developed by: Jennifer G. Delos Santos Institutional Assessment Tools Page 18 /2021
Competency Base Learning Materials

TRAINING SESSION EVALUATION FORM

INSTRUCTIONS:
This post-training evaluation instrument is intended to measure how
satisfactorily your trainer has done his job during the whole duration of
Developed by: Jennifer G. Delos Santos Institutional Assessment Tools Page 19 /2021
your training. Please give your honest rating by checking on the
corresponding cell of your response. Your answers will be treated with
utmost confidentiality.
TRAINERS/INSTRUCTORS Poor/ Fair/ Goo Very Outst
Unsatis Satisf d/ Good/ andin
factory actory Adeq Very g
Name of Trainer: uate Satisfa
Jennifer G. Delos Santos ctory
4
3
1 2 5

1. Oriented trainees about

CBT, the use of CBLM and
the evaluation system
2. Discussed clearly the unit
of competencies and
outcomes to be attained at
the start of every module
3. Exhibited mastery of the
subject/course he/she is
teaching
4. Motivated and elicited
active participation from
the students or trainees
5. Kept records of evidence/s
of competency attainment
of each student/trainees
6. Instilled value of safety and
orderliness in the
classrooms and workshops
7. Instilled the value of
teamwork and positive
work values
8. Instilled good grooming and
hygiene
9. Instilled value of time
10. Possessed good quality
of voice while teaching
11. Used clear
language/dialect in
teaching
12. Provided extra attention
to trainees and students
with specific learning needs

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 13. Attended classes
regularly and promptly
14. Showed energy and
enthusiasm while teaching
15. Maximized use of
training supplies and
materials
16. Dressed appropriately
17. Showed empathy
18. Demonstrated self-
control

This post-training evaluation instrument is intended to measure how

satisfactorily your trainer prepared and facilitated your training. Please give
your honest rating by checking on the corresponding cell of your response.
Your answers will be treated with utmost confidentiality.

Poor/ Fair/ Goo Very Outsta

Unsatis Satisf d/ Good/ nding
factory actory Adeq Very
uate Satisfa
PREPARATION ctory
4
3
1 2 5
1. Workshop layout conforms
with the components of a
CBT workshop
2. Number of CBLM is
sufficient
3. Objectives of every training
session is well explained
4. Expected activities/outputs
are clarified

Poor/ Fair/ Goo Very Outst

Unsatis Satisf d/ Good/ andin
factory actory Adeq Very g
Satisfa
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 uate ctory
DESIGN AND DELIVERY 4
1 2 3 5
1. Course contents are
sufficient to attain objectives
2. CBLM are logically
organized and presented
3. Information Sheet are
comprehensive in providing
the required knowledge
4. Examples, illustrations
and demonstrations help
you learn
5. Practice exercises like
Task/Job Sheets are
sufficient to learn required
skills
6. Valuable knowledge are
learned through the
contents of the course
7. Training Methodologies are
effective
8. Assessment Methods and
evaluation system are
suitable for the trainees
and the competency
9. Recording of achievements
and competencies acquired
is prompt and
comprehensive
10. Feedback about the
performance of learners are
given immediately

Poor/ Fair/ Good Very Outst

Unsatis Satisf / Good/ andin
factory actory Adeq Very g
TRAINING uate Satisf

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 FACILITIES/RESOURCES actory
3 4
1 2 5
1. Training Resources are
adequate
2. Training Venue is
conducive and appropriate
3. Equipment, Supplies, and
Materials are Sufficient
4. Equipment, Supplies and
Materials are suitable and
appropriate
5. Promptness in providing
Supplies and Materials

Poor/ Fair/ Good Very Outst

Unsatis Satisf / Good/ andin
factory actory Adeq Very g
uate Satisf
SUPPORT STAFF actory
4
3
1 2 5
1. Support Staff are
accommodating

(NOTE: FILL UP THE EVALUATION FORM USING BALLPEN WITH THE

ASSUMPTION THAT YOU ARE THE TRAINEE)

Comments/Suggestions:

_____________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________

__________________________
Signature above Printed Name

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