PERFORMANCE TEST

Specific Instructions for the Candidate

Qualification: Bread and Pastry Production NC II
Unit of Competency: Decorate cakes
Given the necessary supplies, tools and equipment You need to demonstrate
the steps in decorating cakes in one and half hour.
Specific Instructions:
I will be observing you while you are performing the tasks
You will be rated using the demonstration checklist.
After your demonstration, I will ask you some questions related to your
demonstration and give a written test.
You may call me when there is a need for me to translate or explain items
for clarification
After the questioning portion, I will give feedback regarding your
performance
Any questions/clarifications? If there are no more questions you may start
now.
EQUIPMENT/MATERIALS
 Decorating tools (spatula, rubber scrapper, piping
bag, decorating tips, coupler, cake comb, cake
turn table, mixing bowl)
 Plain butter cream icing
 Colored butter cream icing
 Flowerets
 Sprinkles
 Cake box
 Straw lace

DEMONSTRATION WITH ORAL QUESTIONING

Candidates Name:
Assessor Name;
Unit of Competency: Decorate cakes
Competency Standards: Bread and Pastry Production NCII
Date of Assessments:
Time of Assessments:
Instructions for Accomplish the tasks on the allotted time. Bring a
demonstration: pen and your application form.
(Insert the instructions for the candidate)
Given the necessary supplies, tools and equipment You need to demonstrate the
steps in decorating cakes in one and half hour.
I will be observing you while you are performing the tasks
You will be rated using the demonstration checklist.
After your demonstration, I will ask you some questions related to your
demonstration and give a written test.
You may call me when there is a need for me to translate or explain items for
clarification
After the questioning portion, I will give feedback regarding your performance
Any questions/clarifications? If there are no more questions you may start now.
EQUIPMENT/MATERIALS
 Decorating tools (spatula, rubber scrapper, piping bag,
decorating tips, coupler, cake comb, cake turn table,
mixing bowl)
 Plain butter cream icing
 Colored butter cream icing
 Flowerets
 Sprinkles
 Cake box
 Straw lace
Place check (√) to
OBSERVATION show if evidence is
demonstrated
During the demonstration of skills, did the Yes No N/A
candidates:

Demonstrate the proper decorating of cakes 

 QUESTIONS
Questions to prove the candidate’s underpinning Satisfactory Response
knowledge
Yes No

Extension/Reflection Question
 Why is it important to choose the right cake 
decoration?
 What is the reason of removing crumbs of the cake 
before you start decorating it?

Safety Questions
 How can you avoid foreign particles in your food? 

 Why we need to follow PPE in accomplishing the 

task?

Contingency Questions
 What will you use if you don’t have cake comb to 
make a design in frosting?

 How can you make a different shape or produce 

various design of icing without decorating tips?

Infrequent Questions
 Explain briefly the different shape of decorating 
tips.
 Job Roles Questions

 How do you maintain the cleanliness of your 

work site?
The candidate underpinning knowledge was:

√
Satisfactory Not Satisfactory

Feedback to candidates

Congratulations! You have satisfactorily completed the third competency for

Bread and Pastry Production NCII

The candidate’s over-all performance was

Satisfactory √ Not Satisfactory

Candidate signature: Date: July 3, 2019

Assessor signature: Date: July 3, 2019

MODEL ANSWERS
Extension/Reflection Question

1. Why is it important to choose the right cake decoration?

 Because suitable icings and decorations are used according to
standard recipes and/or enterprise standards and customer
preferences.
2. What is the importance of removing crumbs of the cake prior decorating?
 To remove crumbs residue so it will not be mixed with the icing

Safety Questions

1. How can you avoid foreign particles in your food?

 Wash the jars/containers and cover the food

2. Why we need to follow PPE in accomplishing the task?

 We need PPE in the task to avoid food contamination

Contingency Questions
1. What will you use if you don’t have cake comb to make a design in
frosting?
 Fork

2. How can you make a different shape or produce various design of icing
without decorating tips?

 Cut the tip of the piping bag according to the design you want to
produce.

Infrequent Questions

1. Explain briefly the different shape of decorating tips.

 Leaf tip - as the name suggests, will serve to make different kinds of
leaves.
 Flower tip - to decorate your cupcakes with pretty flowers of different
widths and complexity.
 Open star tip - are very useful for making flowers, borders, shells,
etc. 
 Closed stars tip - to make many different, softer and rounder
cupcake decorations
 Round - are one of the simplest and widely used piping nozzles.
 Petal tip, flowers with petal - with these nozzles you can design your
own flowers and make as many petals as you want
 Basket tip - ideal for different shapes; mostly, they are ideal for
simulating woven baskets.
 Ruffle nozzles - are great for borders, garlands, ribbons, scalloped
edges, etc. 
 Multi-hole tip - which you can make parallel lines and sets of flowers
or points

Job Roles Questions

1. How do you maintain the cleanliness of your work site?

 Clean the work site before and after you do your work. Clear the area
of all the scatter, things, equipment, materials and tools.