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  • 1.4-2 Evidence Plan - Cydrec

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    Joshua Lorilla
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    The evidence plan outlines how competency will be assessed for presenting desserts. Trainees must demonstrate portioning and presenting desserts according to standards through performance and interview. They must also plate and decorate desserts, plan buffet services, prepare and arrange desserts, store desserts at proper temperatures, and package desserts following established procedures, which will be evaluated through demonstration, portfolio, and written assessment.

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    The evidence plan outlines how competency will be assessed for presenting desserts. Trainees must demonstrate portioning and presenting desserts according to standards through performance and interview. They must also plate and decorate desserts, plan buffet services, prepare and arrange desserts, store desserts at proper temperatures, and package desserts following established procedures, which will be evaluated through demonstration, portfolio, and written assessment.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    15 views2 pages

    1.4-2 Evidence Plan - Cydrec

    Uploaded by

    Joshua Lorilla
    The evidence plan outlines how competency will be assessed for presenting desserts. Trainees must demonstrate portioning and presenting desserts according to standards through performance and interview. They must also plate and decorate desserts, plan buffet services, prepare and arrange desserts, store desserts at proper temperatures, and package desserts following established procedures, which will be evaluated through demonstration, portfolio, and written assessment.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 2

    EVIDENCE PLAN

    COMPETENCY Bread and Pastry Production NCII


    STANDARD
    UNIT OF Presenting Desserts
    COMPETENCY
    Ways in which evidence will be collected:

    (Performance)
    Demonstratio

    Interview
    Portfolio
    Written
    The evidence must show that the trainee…

    n
    *Portions and present desserts according to product items,
    occasion and enterprise standards and procedures
    / / / /

    Plates and decorate desserts in accordance with enterprise


    standards and procedures
    / / / /

    Plans and utilize dessert buffet services according to available


    facilities, equipment and customer/enterprise requirements.
    /
    Prepares and arrange variety of desserts in accordance with
    enterprise standards and procedures
    / / /

    *Stores desserts in accordance with the required temperature


    and customer’s specifications.
    / / / /

    Packages desserts in accordance with established standards and


    procedures
    / / / /

    Note: *Critical aspects of competency

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