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Bread and Pastry Production NC Ii Prepare and Display Petit Fours

The document provides an evidence plan for assessing competency in preparing and displaying petit fours. It outlines that evidence will be collected through demonstration, observation, questioning, and reports. The trainee must demonstrate the ability to identify base and sponge types, apply decorations and designs, make fondant icing, specify fillings, and produce petit fours according to standards. Assessment tools include a rating sheet for demonstration with oral questioning, a questioning tool, and templates for a written test and performance test.

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Lika Drin Gabatino
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1K views9 pages

Bread and Pastry Production NC Ii Prepare and Display Petit Fours

The document provides an evidence plan for assessing competency in preparing and displaying petit fours. It outlines that evidence will be collected through demonstration, observation, questioning, and reports. The trainee must demonstrate the ability to identify base and sponge types, apply decorations and designs, make fondant icing, specify fillings, and produce petit fours according to standards. Assessment tools include a rating sheet for demonstration with oral questioning, a questioning tool, and templates for a written test and performance test.

Uploaded by

Lika Drin Gabatino
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

Competency BREAD AND PASTRY PRODUCTION NC II


standard:
Unit of Prepare and display petit fours
competency:
Ways in which evidence will be collected:

Questioning Demonstration &


Questioning Observation &
[tick the column]

Third party Report

Portfolio

Written
The evidence must show that the trainee…
 Identifies the type and kind of sponge and
base.
 Applies g decors and design for petit fours
 Applies method in making fondant icing
 Specifies the kinds of fillings
 Demonstrates ability to produce a range of
preparing petit fours in accordance with
established standards and procedures*
 Demonstrates ability to produce
specialized in accordance with workplace
conditions and establishment’s standards
and procedures*
 Applies hygiene and safety principles in
accordance with established standards
and procedures*

 Identifies the type and kind of sponge and
base.
 Applies g decors and design for petit fours
 Applies method in making fondant icing
 Specifies the kinds of fillings
 Demonstrates ability to produce a range of
preparing petit fours in accordance with
established standards and procedures*
NOTE: *Critical aspects of competency
Rating Sheet for Demonstration with Oral Questioning
Candidate’s Name:
Assessor’s Name:
Unit of Competency:
Qualification:
Date of Assessment:
Time of Assessment:
Instruction for Demonstration:
The equipment, supplies and materials needed are provided. The candidate must be
able to ________________________.
During the Demonstration Checklist Check () to show if the
evidence is demonstrated
YES NO N/A

The Candidate’s demonstration was:

 Satisfactory  Not Satisfactory


Oral Questioning:
Questions to probe the candidate’s Satisfactory response
underpinning knowledge
YES NO

The candidate’s underpinning knowledge was:

 Satisfactory  Not Satisfactory

Feedback to the candidate:

The candidate’s overall performance was:

 Satisfactory  Not Satisfactory

Assessor’s Signature: Date:


Candidate’s Signature: Date:

Note: The next template is your basis in making your


Oral Questioning.
QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1.  
2.  
3.  
4.  
Safety Questions
5.  
6.  
7.  
8.  
Contingency Questions
9.  
10.  
11.  
12.  
Job Role/Environment Questions  
13.  
14.  
15.  
16.  
Rules and Regulations  
17.  
18.  
19.  
20.  
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory
Note: Make your own Table of Specification if you have any;

TABLE OF SPECIFICATION

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

TOTAL

 
WRITTEN TEST
Performance Test

Specific Instruction for the Candidate

Qualification

Unit of Competency

General Instruction:

Specific Instruction:
Templates for Inventory of Training Resources
Resources for presenting instruction
 Print Resources As per TR As per Remarks
Inventory

 Non Print Resources As per TR As per Remarks


Inventory

Resources for Skills practice of Competency #1


______________________________
 Supplies and Materials As per TR As per Remarks
Inventory

 Tools As per TR As per Remarks


Inventory

 Equipment As per TR As per Remarks


Inventory

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

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