COMPETENCY BASED LEARNING MATERIALS

Sector: Tourism
Qualification Title: Bread and Pastry Production NC II
Unit of Competency: Present Dessert
Module Title: Presenting Dessert
Caregiver International Network Incorporated
1197 SAMPALOC ST. DONA CONSUELO SUBD. SAN JOSE, OCC. MINDORO
E-MAIL: ciniregistraroffice@gmail.com; Mobile 09125500508

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 HOW TO USE THIS COMPETENCY- BASED LEARNING MATERIALS

Welcome!
The unit of competency “Present Dessert“, is one of the competencies of
BREAD AND PASTRY PRODUCTION (BPP) NC II, a course which comprises
the knowledge, skills, and attitudes required for a TVET Trainee to possess.
The module, Presenting Dessert, contains training materials and
activities related to identifying a trainer's requirements, preparing a session
plan, preparing basic instructional materials, and organizing learning and
teaching activities for you to complete.
In this module, you are required to go through a series of learning
activities in order to complete each learning outcome which are Information
Sheets, Self-Checks, Operation Sheets, and Task/Job Sheets. Follow and
perform the activities on your own. If you have questions, do not hesitate to
ask for assistance from your facilitator.
Remember to:

● Work through all the information and complete the activities in each
section.
● Read information sheets and complete the self -check. Suggested
references are included to supplement the materials provided in this
module.
● Most probably, your trainer will also be your supervisor or manager.
He is there to support you and show you the correct way to do things.

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● You will be given plenty of opportunities to ask questions and practice
on the job. Make sure you practice your new skills during regular
work shifts. This way, you will improve your speed, memory and your
confidence.
● Use the Self- Checks, Operation Sheets or Tasks or Job Sheets at the
end of each section to test your own progress. Use the Performance
Criteria Checklist or Procedural Checklist located after the sheet to
check your own performance.
● When you feel confident that you have sufficient practice, ask your
trainer to evaluate you. The result of the assessment will be recorded
in your Progress Chart and Accomplishment Chart.

BREAD AND PASTRY PRODUCTION NCII

105 Hours

List of Competencies

No. Unit of Module Title Code

Competency
1 Prepare and Preparing and TRS741379
Produce Bakery Produce Bakery
Products Products

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 2 Prepare and Preparing and
Produce Pastry Produce Pastry
TRS512317
Products Products

3 Prepare and Preparing and

Present Gateaux, Present Gateaux,
TRS512318
Tortes and Cakes Tortes and Cakes

4 Prepare and Preparing and TRS512321

Display Petits Four Display Petits Four

5 Present Dessert Presenting Dessert TRS741343

MODULE CONTENT

Qualification: BREAD AND PASTRY PRODUCTION NC II

Unit of Competency:PRESENT DESSERT

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 Module Title: Presenting Dessert
Introduction:
This unit covers the knowledge, attitude, and skills in presenting the
various and specialized techniques of dessert presentation required by
bakers and pastry cooks (patissiers) in commercial food production
environments and hospitality establishments.
Nominal Duration: 21 Hours
Learning Outcomes:
At the end of this module, You MUST be able to:
LO1 Present and Serve Plated Dessert
LO2 Plan, Prepare, and present dessert buffet selection or Plating
LO3 Store and Package Desserts
Assessment Criteria:

● Desserts are portioned and presented according to product items,

occasion and enterprise standards and procedures.
● Desserts are plated and decorated in accordance with enterprise
standards and procedures.
● Dessert buffet services are planned and utilized according to available
facilities, equipment, and customer /enterprise requirements.
● Variety of desserts are prepared and arranged in accordance with
enterprise standards and procedures.
● Desserts are stored in accordance with the required temperature and
customer’s specifications.
● Desserts are packaged in accordance with established standards and
procedure.

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 Learning Outcome # 1 Presents and serve plated
Desserts
Contents:
1. Portion control and presentation of dessert
2. Steps in plating and decorating dessert

Assessment Criteria:
1. Desserts are used and prepared according to product items;
occasion and enterprise standards are procedures.
2. Desserts are plated and decorated in accordance with enterprise
standards and procedures.

Conditions:
Trainees must be provided with the following:
1. Workplace Location
2. Tools, Equipment and Supplies
● Measuring devices

● Piping bags and tips

● Decorating materials

● PPE

● White plates

● Cutting implements

● Baskets

● Wooden spoons

● Sauces (syrups custards etc)

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 ● Garnishes

● Tissue

3. Training Materials
● CBLM
● Manual

ASSESSMENT METHOD:
● Written test
● Oral recitation
● Observation
● Demonstration

Learning Experiences

Learning Outcome 1

Presents and serve plated Desserts

Learning Activities Special Instruction

Read (LO1) Information sheet no. If you have some problem with the
LO1.1-1 Definitions of Terms content of the information sheet
don’t hesitate to approach your
facilitator.
If you feel that you are now
knowledgeable about the content of
the information sheet, you can now
answer the Self-Check provided in
this module.

Answer Self Check no. LO1.1-1 Compare your answer to the Answer
Key 5.2-1 If you got a 100% correct

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 answer in the Self -Check you can
now move on to the Task Sheet 5.1-
1

Film viewing You can ask questions through oral

if you don’t totally understand the
video content.

Perform Task sheet no. LO1.1-1 Trainer evaluates the performance

using Performance Criteria
Checklist no. 5.1-1

Read Information sheet no. LO1.1-2 If you have some problem with the
content of the information sheet
don’t hesitate to approach your
facilitator.
If you feel that you are now
knowledgeable on the content of the
information sheet, you can now
answer the Self-Check provided in
this module.

Answer Self Check no. LO1.1-2 Compare your answer to the Answer
Key 5.2-1 If you got a 100% correct
answer in the Self -Check you can
now move on to the Task Sheet 5.1-
2

Film viewing You can ask questions through oral

if you don’t totally understand the
video content.

Perform Task sheet no. LO1.1-2 Trainer evaluates the performance

using Performance Criteria

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 Checklist no. 5.1-2

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Definition of Terms
Term Explanation

Amaretto A liqueur from Italy, the primary

flavour comes from sweet
and bitter almond

Angelica Young leaf stalks of a plant

which are candied and used for
decoration

Anglaise Sauce Known as custard sauce, vanilla

sauce or crème Anglaise

Arrowroot A kind of thickener, and it

thickens at a lower temperature
than either cornstarch or flour

Aspic Savoury jelly.

Batter Soft completed cake mixture.

Baume Degrees on the scale of a

saccharometer (sugar
hydrometer).

Bavarois Whipped cream and melted

gelatine folded to a custard
sauce (also known as Bavarian
Cream).

Beignets Fritters.

Blackjack Dark caramelized sugar syrup

used for colouring rich fruit
cake mixing.

Bombe Mixture Made from egg yolks, sugar, and

cream (similar to a parfait)

Bombes A frozen dessert with a

combination of either Ice Cream,

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 Sorbet, Sherbet and Bombe
Mixture

Boulangerie Bakery department.

Buttermilk Is made from sweet (or sour) milk

after it has been churned
to remove the Fat.

Calvados Apple brandy from France.

Candied Preserved by immersion in

super-saturated sugar solution.

Caramel Sugar solution boiled above 150

ºC until turns golden brown

Caramel Fruits Fruits dipped in Caramel.

Caramelize Sugar heated above its melting

point

Cassata An Ice cream and Parfait

specialty

Charlotte Moulded desserts typically made

in a dome and pail-shaped
moulds

Chocolate Vermicelli Polished granules of Chocolate

used as decorations.

Compote Stewed or boiled fruit.

Coulis Cooked or raw fruit purees that

are sweetened, then used or
served as sauces.

Coupe An individual serving bowl.

Cointreau A colourless French liqueur

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 flavoured with peel of curacao
oranges.

Crême de Cacao A chocolate-flavoured liqueur.

Crême de Cassis liqueur made from Black

currants.

Crêpes Thin pancakes

Crème Fraîche is a cultured cream made by

adding an acid-producing
bacteria to pasteurized heavy
cream.

Croquant Melted sugar with nuts or rice

Crystallization Formation of crystals deliberately

in various sugar boiling
operations

Dariole Special shape of mould

Essences Compounds used for flavouring

sweets and confectionery.

Essential Oils Aromatic oils of fruit s, nuts,

flowers extracted and used as
flavouring

Flambee To set a liqueur or brandy alight

during the cooking process.

Framboise A liqueur distilled from raspberry

juice

Frangelico Liqueur derived primarily from

hazelnuts but flavoured with
berries and flowers as well

Frappé Chilled

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Friandise Petit Fours.

Galette A round and flaky pastry dough

Glacé Ice or Ice Cream.

Glaze To impart a gloss by coating with

an agent such as apricot
purée/Caramelizing sugar by the
use of the oven, salamander or
blow-torch

Gianduja a creamy chocolate confection

flavoured with toasted nut
paste

Grand Marnier Liqueur made with oranges and

aged cognac.

Gratinate a dish coloured brown in an

oven, salamander or blow-torch.

Beurre Noisette known as brown butter or

hazelnut butter

Kirsch – Liqueur made from cherries, also

known as kirschwasser.

Liqueurs – Spirits with an alcohol content of

at least 30% vol. sweetened
with sugar and flavoured with
essences, essential oils or fruit
juices.

Madiera A fortified sweet wine

Maraschino Liqueur made from cherries and

used for flavouring.

Marsala an Italian dessert wine.

Mascarpone Cheese is made from fresh cream derived

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 from cow’s milk

Macerate To steep in a liquid to soften ,

generally applied to fruit.

Mise en place Basic operations prior to the

service

Mousse A dish which is light in

consistency, served either hot or
cold.

Mousseline Sauce The sabayon mix is folded into a

whipped heavy cream.

Nibs Small fragments, such as almond

or sugar nibs

Nougat Mixture of melted sugar and

almonds/hazelnut ground to a
paste and mix with chocolate.

Mixture of melted sugar and

almonds known as praline –
croquant

A confection made from sugar,

honey, and egg whites, with
added Glacé fruits and nuts

Parfait Frozen cream mixture made from

syrup, egg yolks, and
cream, and frozen in moulds

Praline Croquant which has been

coarsely chopped or milled into a
smooth paste.

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 Date Compiled: Document No.
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 LEARNING OUTCOME SUMMARY

PLAN, PREPARE AND PRESENT

DESSERT BUFFET SELECTION
LEARNING OUTCOME # 2
PLATING

CONTENTS:
1. Plan and utilize dessert buffet services.
2. Prepare and arrange a variety of desserts
ASSESSMENT CRITERIA:

● Dessert buffet services are planned and utilized according to

available facilities, equipment, and customer /enterprise
requirements.

● A variety of desserts are prepared and arranged in accordance

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 with enterprise standards and procedures.
CONDITIONS:
Trainees must be provided with the following:
1. Workplace Location
2. Tools, Equipment and Supplies

● Ready-made cakes

● Cookies and cupcakes

● PPE

● Piping bags and tips

● Plates

● Cutting implements

● Baskets

● Wooden spoons

● Sauces (syrups custards etc)

● Garnishes

● Tissue

3. Training Materials

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 ● CBLM

● Manuals

ASSESSMENT METHOD:

● Written test

● Oral-recitation

● Observation

● Demonstration

Learning Experiences
Learning Outcome # 2

Plan, prepare and present dessert buffet selection or plating

Learning Activities Special Instruction
INTRODUCTION
If you have some problem with
the content of the information
Read Information Sheet no. 5.2-1
sheet don’t hesitate to approach
your facilitator.

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 If you feel that you are now
knowledgeable about the content
of the information sheet, you can
now answer the Self-Check
provided in this module.
Answer Self Check no. 5.2-1 Compare your answer to the
Answer Key 5.2-1 If you got a
100% correct answer in the Self -
Check you can now move on to
the Task Sheet 5.2-1
Film Viewing You can ask questions through
oral if you don’t totally
understand the video content.
Perform Task sheet no. 5.2-2 Trainer evaluates the performance
using Performance Criteria
Checklist 5.2-2
Read Information sheet no. 5.2-2 If you have some problem with
the content of the information
sheet don’t hesitate to approach
your facilitator.
If you feel that you are now
knowledgeable on the content of
the information sheet, you can
now answer the Self-Check
provided in this module.
Answer Self-check no. 5.2-2 Compare your answer to the
Answer Key 5.2-1 If you got 100%
correct answer in the Self -Check
you can now move on to the Task
Sheet 5.2-2
Film viewing You can ask questions through
oral if you don’t totally

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 understand the video content.
Perform Task sheet no. 5.2-2 Trainer evaluates the performance
using Performance Criteria
Checklist 5.2-3

INTRODUCTION

PREPARE, PLAN, AND PRESENT DESSERT MENUS

All good foods afford pleasure; desserts are devised for pleasure
alone. At the end of the meal, when appetites are largely satisfied, the
dessert restores the plate and hints at sensuous luxury. It provides a vital
structure and balance to a restaurant’s menu.

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 Customers love desserts, but not all customers will order them. In
most restaurants, perhaps 50% of the customers, at most, will have dessert.
A majority of diners are simply too full to order a traditional full, large
dessert, but they would welcome something a little sweet or something to
share. Most customers who don’t order dessert might be interested if
something light, refreshing, and intriguing was offered. Therefore, when
planning for variety, don’t forget to include simpler, lighter options that will
appeal to diners with smaller appetites. Having a cheese platter or perhaps a
savory dessert are popular options too.

There are two stages to the art of the baker or pastry chef: first,
making and baking all the dough, batters, fillings, creams, and sauces (with
the correct techniques); and second, assembling these components into
finished desserts and pastries. The same principle is applied to plating
dessert presentations. A plated dessert is an arrangement of one or more
components. For most desserts, all the components are prepared well in
advance. A plated dessert itself, however, is assembled
a la minute (at the last minute). All the components needed – including
mousses, meringues, ice creams and sorbets, cookies, dough, cake layers,
pastry cream, and dessert sauces –are used to make a presentation that is
more than the sum of its parts.

INFORMATION SHEET 5.2-1

PLAN AND UTILIZED DESSERT BUFFET SERVICES

Learning Objectives:
After reading this Information Sheet, You MUST be able to:

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 1. Define planning and utilizing buffet services
2. Demonstrate how to plan and utilize dessert buffet services

Plan dessert display appropriate to location, facilities, and

equipment

Dessert Presentations
Desserts can be presented in a variety of ways: as party favors, in a dessert
buffet or as a grouping of delicious confections aimed at dazzling your
guests. There are certain desserts that should be available for display but it
depends on the available facilities. Plan a dessert display appropriate to the
location. Will it be displayed in a fully equipped commercial kitchen in a
five-star location? Will it be displayed at a tranquil picnic spot by the river
25 kilometers from the place of production? If there is no electricity, then
the possibility of having ice cream is now greatly diminished and chilled
cream cakes and desserts will not be on the menu.
What is required on the dessert display?
It is nice to expect certain desserts to be
available for display but the dessert display
is restricted by the facilities that are
available.
● Plan a dessert display appropriate
to the location.
● It is to be a fully equipped commercial
Kitchen in a five-star location?
● It is to be at a tranquil picnic spot by
The river 25 kilometers from the place
of production?
If there is no electricity then the possibility of having ice cream is now
greatly diminished and chilled cream cakes and dessert will not be on the
menu.

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All these possibilities need to be considered when planning the dessert
display.
This is of no concern to the public. This is the concern of the catering
business owner, the head chef and pastry chef and requirements for the
customer.
With possibilities being considered then comes the opportunity to produce
whatever the customer desires.
1. FACILITIES

● Electricity

● Working space

● Ability of the staff in the kitchen

● Ability of the staff front of the

house

● Quality of the equipment that is

given to work with

● Preparation of the product that

can be conducted elsewhere.

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2. Desirable Equipment for Display

● Serving platters

● Sauce jugs

● Plates

● Cutlery

● Napkins

● Tongs

● Lifters

● Refrigerated cooling

● Hot display Bain–Marie

3. What is needed for production

storage, and service
requirements?
After the product has been produced
and stored, the equipment needed to
display and serve desserts needs to be
taken into consideration, as well as
where it is going to be served.

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 4. Choice of Location

Most establishments will be operating

out of hotel and restaurant kitchens
that have all the equipment that is
required.

Prudent management practices require

a complete list of all equipment that
may be required to be taken ‘off–site’
for when a customer desires a function
‘by the river ‘or ‘in the park’
5. Complexity of Dessert
Some desserts are more complex than
others to serve. Hot souffles need
special consideration and teamwork so
it is not desirable to place them on the
menu for dessert display. Cold souffle
would be a better choice for a dessert
display. It will stand at room
temperature for short periods if
required.

When planning for a plated dessert, there are five characteristics that should be
considered. Three apply to mouth feel and flavor, and are the most important:
● Flavor

● Texture

● Temperature
The other two are visual:
● Color

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 ● Shape
Flavors should enhance or complement each other, such as a caramel
sauce served with roasted fruit, or offer a pleasing contrast, as a tart flavor
(lemon) paired with a sauce that is sweetened. To achieve this, taste the 8
components separately and then together to evaluate and make sure they
work together.
Plan for pleasing combinations of texture and temperature. If the main
item is soft, such as a mousse or ice cream, add a crisp or crunchy
component such as small cookies or caramelized nuts for a texture contrast.
Temperature contrasts are also pleasing, such as a scoop of ice cream with a
warm fruit tart.
Visually, a variety of colors and shapes can be attractive, but be careful
not to include too much or the result will come across as a jumble. The plate
needs to be visually appealing. Through the balanced use of color and
shape, you can present a dessert simply and elegantly. Let the food speak
for itself. Brown is a good color, and a well-prepared dessert with a few
shades of brown can look very appealing. A traditional tarte tatin, for
example, needs little or no garnish to make it look appealing if the apples
have been caramelized properly.
All of these elements together create a palette from which an infinite
number of combinations affect you differently whenever you put food on
your table. Chefs and, now more than ever, pastry chefs are always trying to
push the senses to the limits in never-before-thought-of ways, but the
underlying principles that make food taste good are unchanged. Here is a
short summary:

● Variety and diversity in textures and the elements of taste

make for interesting food; avoid monotony.
● Contrast is as important as harmony, but avoids extremes and
imbalance.
● Food that comes from the same place (time/season or location)
usually works together.

● Fresh and ripe rules every time.

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TIPS FOR HOW TO PLAN THE ULTIMATE DESSERT BUFFET:

1. Plan a menu with a variety of desserts that are both chocolate and
non-chocolate.
2. Bake ahead and freeze desserts if possible.
3. Serve smaller items so that guests can taste many different bites.
4. Take help from the store and friends/family, don’t try and make
everything yourself.
5. Use a table that is big enough to display all of the desserts without
being too cluttered.
6. Have a variety of items to serve desserts on and be creative {i.e. turn
over a wooden crate}.
7. Be sure to have varying heights of serving dishes to create dimension.
8. Add a framed print or photo to bring the theme of the party to the food
table.
9. Serve drinks on the other side of the room, so that guests will move
around and mingle.
10. Make yourself a list of things to do a month before, week before, day
before and day of the party. Go through and check them off as you go

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 SELF CHECK 5.2-1
Directions: Fill in the blanks. Choose the correct answer on the box below.
Write your answer in your activity notebook.

A. balance B. desserts C. electricity

D. equipment E. product

1. If there is no __________, then the possibility of having ice cream is now

greatly diminished and chilled cream cakes and desserts will not be on the
menu.
2. After the __________ has been produced and stored, the equipment needed
to display and serve desserts need to be taken into consideration, as well as
where it is going to be served.
3. Most establishments will be operating out of hotel and restaurant
kitchens with all the required __________.
4. Some __________ are more complex than others to serve.
5. It is possible to get carried away with the concept of __________.
MULTIPLE CHOICE
Directions: Read each question carefully and choose the letter of your
choice. Write your answers on your answer sheet.
1. Which of the following does not belong to the group?
A. cutlery B. lifters
C. plates D. working space
2. Electricity, working space, and ability of the staff in the kitchen are
examples of __________.
A. choice of location B. desirable equipment
C. facilities D. service requirements
3. Desserts can be presented in a variety of ways: as party favors, in a
dessert buffet or as a grouping of delicious confections aimed at dazzling
your __________.
A. chefs B. guests

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 C. staff D. service
4. Which of the following is an example of desirable equipment for display?
A. hot display bain marie B. induction motor
C. thermometer D. steamer
5. __________ souffle would be a better choice for a dessert display. It will
stand at room temperature for short periods if required.
A. chocolate B. cold
C. hot D. lukewarm
ANSWER KEY 5.2-1

FILL IN THE BLANKS

1. C
2. E
3. D
4. B
5. A

MULTIPLE CHOICE

1. C
` 2. B
3. D
4. C
5. B

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 Task Sheet 5.2-1

Title:
PLAN AND UTILIZED DESSERT BUFFET SERVICES

Performance Objectives
Given the tools and ingredients in planning desserts, you should be able to
demonstrate on how to select a dessert according to its variety/service.
Materials/ Tools;
Equipment:

● Personal Protective Equipment

● Ready-made Cake , cupcakes

● Piping bags and attachments

● Spatulas

● Cutting Implements

● Garnishes

● Sauces

● Spoon

● Plate

● Decorating material

Steps/Procedure:

● Make yourself a list of things to do a month before, week before, day

before and day of the actual presentation.
Date Compiled: Document No.
● Follow the health and safety procedures
2023
relating to work in presenting
Present
dessert. Dessert Date Revised: Issued by:

● Wear Proper Personal Protective Equipment Page 30 of

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● Select the proper materials
Production NC II , tools and equipment needed
GOREMBALEM
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● Prepare necessary ingredients (base, garnishes, and sauces) needed.

● Follow the rules in preparing and arranging desserts.

● Use a table that is big enough to display all of the desserts without
 Performance Criteria Checklist

Performance Criteria Checklist for

Task Sheet No. 5.2-1
Criteria YES NO
Did you…

▪ Followed the health and safety

procedures relating to work in
Presenting Dessert?

▪ Wear Proper Personal Protective

Equipment?

▪ Prepare tools and equipment?

▪ Prepare necessary ingredients (base,

garnishes, and sauces) needed?

▪ Follow the rules in preparing and

arranging

▪ Apply skills in preparation and

arrangement of table set-up and
locations.

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 ▪ Add picture frames in the table related
to the product that you are going to
present for the final output??

▪ Present final table set up for the plated

dessert presentation ?
The trainees underpinning knowledge and Satisfactory
skills was:
Not
Satisfactory
Trainee’s signature: Date:
Trainer’s signature: Date:

COMMENTS/ SUGGESTIONS:
_____________________________________________________________
_____________________________________________________________
INFORMATION SHEET 5.2-2
PRESENT DESSERT DISPLAY

Learning Objectives
After reading this INFORMATION SHEET , YOU MUST be able to:
1. Define preparing and arranging a variety of desserts.
2. Demonstrate how to prepare and arrange variety of dessert

PORTION, DECORATE, ARRANG DESSERT DISPLAY

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Using the temple below , draw a plan of the desert layout on the plate

Slice of Apple
Pie

Garnish

Sauce

Rules
Yes there are rules to planting food:
▪ Place food on the plate as you wish the customer to see it.

▪ Top of the plate is the farthest away from the customer.

▪ Bottom of the plate is closest to the customer.

▪ Place the food on the plate to maximize visual impact to the

customer.
▪
Show on the plate the following:
● Main portion of dessert

● Sauce

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 ● Garnish

When designing layout shape ,

color, garnish and glaze all have
visual impact on the customers
mind.

PREPARE DESSERT SERVICE EQUIPMENT

Equipment required to serve the dessert will depend on how it is to be

served.
A la carte
Buffet
Counter service

A la carte service

A la carte will only require the

customer to be supplied with to
consume the dessert.

Knife
Spoons
Forks Plates.

Other equipment that might be

needed to placed on the table for
customers to use

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Sauce boats
Condiment containers.

Buffet Service

Buffet service will require equipment

for the customer to lift the product
onto their plate.

Tongs
Cake lifters
Service spoons.

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 Counter Service

Counter service equipment is required

by the service staff behind the bar
who are responsible.

Other equipment that may be needed.

Sauce pots or boats

Squeeze bottles.

The style of service will be determined

by the enterprise.

An enterprise can have all 3 styles of

service under their control.

Main dining room

Function rooms
Coffee shop service.

Large equipment required might be:

Chilled refrigeration units for display
of cold desserts
Bain maries or chafing dishes for hot

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desserts.
Mobile trolleys required for display
purposes.
Off-site service

Will the service be held ‘in premises’

of ‘off-site’?
When service is to be held away from
the main place of business then many
other considerations need to be
looked at.
Guest facilities

Seating
Toilets
Washing facilities.

Service facilities

Tables for guests

Seating
Refrigeration for food
Electricity availability
Water for human consumption

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(potable water)
Garbage collection
Dishwashing facilities.

CONTROL VPLIME FOR QUALITY DURING EVENT AND/OR

SERVICE PERIOD

Peaks and trough of service

This only applies when a la carte service takes place or multiple functions
are required at special times of the year like New Year celebrations.

How many portions are needed for each service?

How much product will be left over if too much is produced.

Action taken to minimize loss

/ wastage when displaying
desserts for an
event or service:

● Place buffet item on

smaller platters
● Use more decorations to
make the buffet table look
fuller.
● Buffet tables are more
compact.

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 ● Use different heights on the
same table.

Optimizing display conditions:

How to make the display look full when stock is getting low toward the end
of service period
Not to have platters 3/4 full
Mix items on platters
Use smaller patterns.

Protecting items from contamination:

Keep food covered until the last minute.

Use fans blowing over foods to keep flies away.

Maintaining eye appeal and freshness:

Mix colors to add interest.

Do not allow dryness to appear on surface
where possible.
Different height products on the same platter.

Matching the amount of items displayed

to number of customers and usage rate:

Use larger platters to start buffet and as

number as low use smaller platters
during top ups.

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 SELF CHECK 5.2-2
MULTIPLE CHOICE

Directions: Read each statement carefully and choose the correct answer.
Write only the letter of your choice on your answer sheet.

1. ______________ will only require the customer to be supplied with to

consume the dessert.

A. Buffet service B. Counter service

C. A la carte service D. Off-site service

2._______________ the equipment is required by the service staff behind the

bar who are responsible

A. Buffet service B. Counter service

C. A la carte service D. Off-site service

3. _______________will require equipment for the customer to lift the product

onto their plate.

A. Buffet service B. Counter service

C. A la carte service D. Off-site service

4. Which of this is NOT included in Service facilities?

A. seating B. Refrigeration for food

C. Dishwashing facilities D. Toilets

5. An enterprise can have all 3 styles of service under their control. Which is
NOT?

A. Main dining room B. Buffet Service

C. Function rooms D. Coffee shop service.

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 ANSWER KEY 5.2-2

1. C

2. B

3. A

4. D

5. B

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 Job Sheet 5.2-2
Title:
PREPARE AND ARRANGE VARIETY OF DESSERT

Performance Objectives: After performing the tasks, you should be able to :

1. Define preparing and arranging a variety of desserts.

2. Demonstrate how to prepare and arrange variety of dessert

Supplies/Materials

● Personal Protective Equipment

● Ready-made Cake / cupcakes

● Piping bags and attachments

● Spatulas

● Cutting Implements

● Garnishes

● Sauces

● Spoon

● Plate

● Decorating Materials

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Equipment / Resources:

● CBLM

● Laptop

● Smart TV

Steps/Procedure:

● Follow the health and safety procedures related to work in presenting

dessert

● The trainee’s wear their Personal Protective Equipment before engaging

in any activity.

● Provide a checklist of the materials, tools and equipment needed.

● The trainer will group the trainee’s according to the needed number per
group.

● Trainee’s will perform Mise en place

● After preparing all the materials needed for the activity, the trainer will
give an instruction.

● The trainee’s will perform the activity, first they are going to decorate the
ready-made pastry product using garnishes, sauces and other
decorating materials.

● If you do not really understand the instructions don’t hesitate to ask

assistance from your trainer.

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 ● After the decoration, they will plate the dessert and each group will
present their final output to their trainer.

● The trainer will evaluate the trainee’s performance.

● Clean the area after finishing the output.

Assessment Method:

● Written Examination

● Direct Observation

● Demonstration

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 Performance Criteria Checklist
Performance Criteria Checklist for
Task Sheet 5.2-2
Criteria YES NO
Did you…

▪ Followed the health and safety procedures

relating to work in Presenting Dessert?

▪ Wear Proper Personal Protective Equipment?

▪ Prepare tools and equipment?

▪ Prepare necessary ingredients (base, garnishes,

and sauces) needed?

▪ Follow the rules in preparing and arranging

Date Compiled: Document No.

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 ▪ Apply skills in preparing and arranging
dessert?

▪ Apply techniques in plating and presenting

dessert?

▪ Preparing plated dessert with an over-all

presentation?

▪ Present the plated dessert?

The trainees underpinning knowledge and skills Satisfactory

was:
Not Satisfactory
Trainee’s signature: Date:
Trainer’s signature: Date:

Comments / Suggestions:
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________

REFERENCES:
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https://practicallyhomemade.com/how-to-plan-a-dessert-buffet/BY: JUNE
/ PUBLISHED: JUNE 5, 2018 / UPDATED: OCTOBER 30, 2019 /
Published by the Department of Education, SDO AURORA Schools Division
Superintendent: Catalina P. Paez PhD, CESO V Assistant Schools Division
Superintendent: Danilo M. Jacoba
Practical Homemade
Pinterest
Harbor bistro
eZee Absolute
Best Western Hotels
Sonia Y. De Leon , Ph.D.,et.al., Basic Foods for Filipinos. Copyright 1999
K to 12 Curriculum Guide Home Economics- Bread and Pastry Production
NC II Curriculum Guide (Grade 7 to 12) – Philippines:
Department of Education Accessed May 15, 2020 at
http:/lrmds.deped.gov.ph

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