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  • PTS 9 Evidence Plan

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    Art
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    The document outlines an evidence plan for assessing competency in preparing and producing pastry products. The plan involves collecting evidence through observation, demonstration, third party reports, interviews, and written portfolios. The evidence must show that trainees can select and measure ingredients, prepare pastry products according to standard procedures and recipes, use appropriate equipment, bake goods at proper temperatures, prepare fillings and coatings, fill and decorate products, finish and present baked goods according to standards, and select proper packaging.

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    tesda eveidence plan template

    Original Title

    PTS-9-Evidence-Plan

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    The document outlines an evidence plan for assessing competency in preparing and producing pastry products. The plan involves collecting evidence through observation, demonstration, third party reports, interviews, and written portfolios. The evidence must show that trainees can select and measure ingredients, prepare pastry products according to standard procedures and recipes, use appropriate equipment, bake goods at proper temperatures, prepare fillings and coatings, fill and decorate products, finish and present baked goods according to standards, and select proper packaging.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    14 views4 pages

    PTS 9 Evidence Plan

    Uploaded by

    Art
    The document outlines an evidence plan for assessing competency in preparing and producing pastry products. The plan involves collecting evidence through observation, demonstration, third party reports, interviews, and written portfolios. The evidence must show that trainees can select and measure ingredients, prepare pastry products according to standard procedures and recipes, use appropriate equipment, bake goods at proper temperatures, prepare fillings and coatings, fill and decorate products, finish and present baked goods according to standards, and select proper packaging.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 4

    Evidence Plan

    Competency
    standard: BREAD AND PASTRY PRODUCTION NC II
    Unit of
    Prepare and Produce Pastry Products
    competency:
    Ways in which evidence will be collected:
    [tick the column]

    Third party Report


    Demonstration
    Observation&

    Interview
    Portfolio

    Written
    The evidence must show that the trainee…
    1. Selects, measures and weighs ingredients
    according to recipe or production requirements / / /
    and established standards and procedures.
    2. Prepares variety of pastry products according to
    standard mixing procedures/formulation/recipes / / /
    and desired products characteristics.
    3. Uses appropriate equipment according to
    required pastry products and standard operating / / /
    procedures.
    4. Bakes pastry products according to techniques
    and appropriate conditions; and enterprise / / /
    requirement and standards.
    5. Selects required oven temperature to bake
    goods in accordance with the desired
    characteristics, standards recipe specifications / / /
    and enterprise practices.
    6. Prepares variety of fillings and coating/icing,
    glazes and decorations for pastry products
    according to standard recipes, enterprise / / /
    standards and/or customer preferences.
    7. Fills and decorates pastry products, where
    required and appropriate, in accordance with
    standard recipes and/or enterprise standards and / / /
    customer preferences.
    8. Finish pastry products according to desired
    product characteristics. / / /

    9. Presents baked pastry products according to


    established standards and procedures. / / /

    10. Stores pastry products according to


    established standards and procedures. / / /

    11. Selects packaging appropriate for the


    preservation of product freshness and eating / / /
    characteristics.

    Prepared by: Ma. Jaseth F. Salazar Date: September 2019

    Checked by: Lydio I. Terre, Jr. Date: September 2019


    Evidence Plan
    Competency
    standard: BREAD AND PASTRY PRODUCTION NC II
    Unit of
    Prepare and Produce Pastry Products
    competency:
    LO# Title
    Ways in which evidence will be collected:
    [tick the column]

    Third party Report


    Demonstration
    Observation&

    interview
    Portfolio

    Written
    The evidence must show that the trainee…
    1. Selects, measures and weighs ingredients
    according to recipe or production requirements / / /
    and established standards and procedures.
    2. Prepares variety of pastry products according to
    standard mixing procedures/formulation/recipes / / /
    and desired products characteristics.
    3. Uses appropriate equipment according to
    required pastry products and standard operating / / /
    procedures.
    4. Bakes pastry products according to techniques
    and appropriate conditions; and enterprise / / /
    requirement and standards.
    5. Selects required oven temperature to bake
    goods in accordance with the desired
    characteristics, standards recipe specifications / / /
    and enterprise practices.

    Prepared by: Ma. Jaseth F. Salazar Date: September 2019

    Checked by: Lydio I. Terre, Jr. Date: September 2019

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