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Bread and Pastry Trainees Self Assessment Checklist

This document contains a trainee self-assessment checklist for preparing and producing bakery products. It includes sections on preparing and baking yeast goods, decorating and presenting yeast goods, and storing yeast goods. The trainee's underpinning knowledge and overall performance are then assessed as satisfactory or not satisfactory by the assessor, who signs off on the evaluation.

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Jenny Serrano
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2K views3 pages

Bread and Pastry Trainees Self Assessment Checklist

This document contains a trainee self-assessment checklist for preparing and producing bakery products. It includes sections on preparing and baking yeast goods, decorating and presenting yeast goods, and storing yeast goods. The trainee's underpinning knowledge and overall performance are then assessed as satisfactory or not satisfactory by the assessor, who signs off on the evaluation.

Uploaded by

Jenny Serrano
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

Trainee Self-Assessment Checklist

PREPARE AND PRODUCE BAKERY PRODUCTS Yes No*


Prepare and bake yeast goods

1.1 Select required commodities according to recipe and production


requirements

1.2 Prepare a variety of yeast goods to desired product characteristics

1.3 Produce a variety of yeast goods according to standard recipes and


enterprise standards

1.4 Use appropriate equipment to prepare and bake yeast goods

1.5 Use correct techniques to produce yeast goods to enterprise standards

1.6 Bake yeast goods to enterprise requirements and standards

1.7 Select correct oven conditions for baking yeast goods


Decorate and present/display yeast goods
2.1 Prepare a variety of fillings and coating/icing and decorations for yeast
goods
2.2 Decorate yeast goods using fillings and coating/icing and decorations
according to standard recipes and/or enterprise standards and/or
customer requests
2.3 Present/display yeast goods to enterprise standards using appropriate
service equipment
Store yeast goods
3.1 Store at correct temperature and conditions of storage

3.2 Maintain maximum eating quality, appearance and freshness

The trainee’s underpinning knowledge was:


Satisfactory o Not Satisfactory o
Feedback to trainee:

The trainee’s overall performance was:


Satisfactory o Not Satisfactory o
Assessor’s signature: Date:

Demonstration with Questioning Checklist

Trainee name:
Trainer name:
Qualification: BREAD AND PASTRY PRODUCTION NC II
Unit of competency: Prepare and Produce Bakery Products
Date of assessment:
Time of assessment:
Instructions for demonstration
Given the necessary tools, the candidate will be able to demonstrate, Prepare and Produce
Bakery Products following standard procedures within 15 minutes.
 to show if evid-
DEMONSTRATION ence is demonstrated

Yes No N/A
During the demonstration of skills, did the candidate:
 Demonstrated ability to produce a range of specialist bakery products,
both sweet and savory according to establishment standards and proce-   
dures.

 Demonstrated ability to produce a quantity of bakery products according


to establishment standards and procedures.   
 Demonstrated ability to store and package bakery products according to
establishment standards and procedures.   
 Demonstrated application of hygiene and safety principles according to
established standards and procedures.

The candidate’s demonstration was:

Satisfactory  Not Satisfactory 

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