Name: Dannah Lei Rama Date: 11/20/20

Major: BTVTED 2B

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* √ √ √

NOTE: *Critical aspects of competency