TRAINEE’S NAME PRINCESS KAREN DEL ROSARIO

FACILITATOR’S NAME AMY ROSE C. LABINDAO

QUALIFICATION BREAD AND PASTRY PRODUCTION NC II

UNIT OF COMPETENCY
COVERED PREPARE AND PRESENT GATEAUX, TORTES AND
CAKES
Ways in which evidence will be collected:

Oral
[tick the column]

Demonstration
Written Test

Questioning

Portfolio
with
The evidence must show that the candidate…
1. Select, measure and weigh ingredients according to recipe
requirements, enterprise practices and customer x x
practices
2. Select required oven temperature is selected to bake
goods in accordance with desired characteristics, x x
standard recipe specifications and enterprise practices
3. Prepare sponges and cakes are prepared according to
recipe specifications, techniques and conditions and x x x
desired product characteristics
4. Use appropriate equipment according to required pastry x
and bakery products and standard operating procedures
5. Cool sponges and cakes according to established x
standards and procedures
6. Prepare and select fillings in accordance with required x x
7. consistency and appropriate flavors
8. Fill and assemble slice or layer sponges and cakes
according to standard recipe specifications, enterprise x x
practice and customer preferences
9. Select coatings and sidings according to the product x
characteristics and required recipe specifications
10. Decorate sponges and cakes suited to the product and
occasion and in accordance with standard recipes and x x x
enterprise practices
11. Use suitable icings and decorations according to
standard recipes and/or enterprise standards and x x
customer preferences
12. Present cakes on accordance with customer’s x x x
expectations and established standards and procedures
13. Select and use equipment in accordance with service x x
requirements
14. Maintain product freshness, appearances and eating
qualities accordance with the established standards and x
procedures
15. Mark or cut portion-control cakes to minimize wastage
and in accordance with enterprise specifications and x x
customer preferences
16. Store cakes in accordance with establishment’s x
standards and procedures
17. Identify storage methods in accordance with product x
specifications and established standards and procedures