INSTITUTIONAL ASSESSMENT

RATING SHEET FOR DEMONSTRATION

Trainee’s name:
Trainer’s name:
Unit of Competency:
PREPARE AND PRESENT GATEAUX,
TORTES AND
CAKES

Qualification: BREAD AND PASTRY PRODUCTION NC II

Date of assessment:
Time of assessment:
Instructions for demonstration
Given the necessary materials, tools and equipment, the learner must be
able to prepare and present sponge cake for 1 hr 30 min

Materials and equipment

Table Ware: Plates, Cup & Saucer, Japanese Table Ware.
Condiment: Ketchup, Hot Sauce, Worcestershire, Salad Dressing, Spreads,
Mustard, Olive Oil and Vinegar, Salt and Paper, Japanese Condiment.
Hot Holding Food Equipment: Rice Cooker, Soup Warmer, Food Warmer

DEMONSTRATION  to show if evidence is

demonstrated
During the demonstration of skills, did the
Yes No REMANKS
trainee:
2. Selected, measured and weighed
ingredients according to recipe
 
requirements, enterprise practices and
customer practices
4.  
6. COPY ALL THE CRITERIA IN THE
EVIDENCE PLAN TICKED UNDER
DEMONSTRATION WITH ORAL
QUESTIONING IN PAST TENSE FORM  
OF VERB

8.  
10.  
12.  
14.  
16.  
18.  
20.  
22.  
24.  
26.  
28.  
30.  
32.  
34.  
36.  
The candidate’s demonstration was:
Satisfactory  Not Satisfactory 

General Feedback:

Trainee’s Date:
Signature

Trainer’s Date:
Signature: