Performance Test
Specific Instruction for the Candidate
Qualification: Bread and Pastry Production NC II
Unit of Competency: Preparing and Present Gateaux, Tortes and Cakes
General Instruction:
This unit of competency will develop your skills in preparing and present gateaux,
tortes and cakes.
Given the necessary tools, materials and equipment, you are required to prepare
and present gateaux, tortes and cakes.
in accordance with accepted institutional/industry standards. Perform the different task
sheets found in your CBLM. Then check your performance on every performance
checklist found in your CBLM. (Allotted time: 1 hour)
Specific Instruction:
I will be observing you while you are performing the tasks.
Using the materials, tools and equipment, you are required to perform the task
within (1) one hour.
After your demonstration, I will ask you some questions related to your
demonstration.
You may call me when there is a need for me to translate or explain items for
clarification.
TOOLS: MATERIALS: EQUIPMENT:
Mixing Bowls Ingredients for cake Oven
Spatulas (e. g, flour, sugar, Mixer (hand or
Piping Bags and eggs, butter, etc.) stand mixer)
Nozzles Decorations (e. g, Cooling racks
Offset spatula fruits, nuts,
Cake turntable sprinkles)
Filling and Frosting
Assessment Method:
1. Demonstration- Practical application of skills.
2. Oral Questioning- Knowledge of the techniques and procedures used.
3. Performance Criteria Checklist- Completeness, quality, and presentation of the
final output.
