REPUBLIC OF KENYA

ASSESSMENT REQUIREMENTS

FOR

BAKER

LEVEL 4

(CYCLE 3)

PROGRAMME CODE: 0721 354 A

TVET CDACC
P.O. BOX 15745-00100
NAIROBI
First published 2025
Copyright 2025, TVET CDACC

All rights reserved. No part of this Baker Level 4 Assessment Requirements may be
reproduced, distributed, or transmitted in any form or by any means, including
photocopying, recording, or other electronic or mechanical methods without the prior
written permission of the TVET CDAC except in the case of brief quotations embodied in
critical reviews and certain other non-commercial uses permitted by copyright law. For
permission requests, write to the Council Secretary/CEO, at the address below:

Council Secretary/CEO
TVET Curriculum Development, Assessment and Certification Council
P.O. Box, 15745–00100,
Nairobi, Kenya.
Email: cdacc.tvet@gmail.com

ii
 FOREWORD
The provision of quality education and training is fundamental to the Government’s overall
strategy for social economic development. Quality education and training will contribute to
achievement of Kenya’s development blueprint and sustainable development goals.
Reforms in the education sector are necessary for the achievement of Kenya Vision 2030 and
meeting the provisions of the Constitution of Kenya 2010. The education sector had to be
aligned to the Constitution and this resulted to the formulation of the Policy Framework for
Reforming Education and Training (Sessional Paper No. 1 of 2019). A key feature of this
policy is the radical change in the design and delivery of the TVET training. This policy
document requires that training in TVET be competency based, curriculum development be
industry led, certification be based on demonstration of competence and mode of delivery
allows for multiple entry and exit in TVET programmes.
These reforms demand that Industry takes a leading role in curriculum development to ensure
the curriculum addresses its competence needs. It is against this background that this
curriculum has been developed.
It is my conviction that this curriculum will play a great role towards development of
competent human resource for the Hospitality sector’s growth and sustainable development.

PRINCIPAL SECRETARY, VOCATIONAL AND TECHNICAL TRAINING

MINISTRY OF EDUCATION

iii
 PREFACE
Kenya Vision 2030 aims to transform the country into a newly industrializing, “middle-
income country providing a high-quality life to all its citizens by the year 2030”. Kenya
intends to create a globally competitive and adaptive human resource base to meet the
requirements of a rapidly industrializing economy through life-long education and training.
TVET has a responsibility of facilitating the process of inculcating knowledge, skills and
attitudes necessary for catapulting the nation to a globally competitive country, hence the
paradigm shift to embrace Competency Based Education and Training (CBET).

The Technical and Vocational Education and Training Act No. 29 of 2013 on Reforming
Education and Training in Kenya, emphasized the need to reform curriculum development,
assessment and certification. This called for a shift to CBET to address the mismatch between
skills acquired through training and skills needed by industry as well as increase the global
competitiveness of Kenyan labour force.

TVET Curriculum Development, Assessment and Certification Council (TVET CDACC) in

conjunction with Hospitality Sector Skill Advisory Committee developed Occupational
Standards for Baker Level 4. These standards were the basis for development of Assessment
Requirements for Baker level 4

This Assessment Requirements is designed and organized with an outline of Learning

Outcomes, Performance Evidence, Knowledge Evidence and Assessment Conditions. They
are to be used alongside the Occupational Standards while undertaking CBET assessment.
The compilation of the Portfolio of Evidence (PoE) will be based on the Assessment
Requirements.

I am grateful to the Council Members, Council Secretariat, Hospitality SSAC, expert workers
and all those who participated in the development of this Assessment Requirements.

CHAIRPERSON, TVET CDACC

iv
 ACKNOWLEDGEMENTS
These Assessment Requirements were developed through the combined efforts of various
stakeholders from private and public organizations. We wish to acknowledge the invaluable
contribution received from the stakeholders comprising of Hospitality SSAC and Industry
experts who provided inputs towards the development of the occupational standards against
which this Assessment Requirements was developed.

We are most sincerely thankful to the heads of these institutions who released their staff to
join in this important course. Our gratitude goes to the various facilitators that moderated
several workshops and ensured that all deliberations and outputs were captured and
compiled. These persons did not only demonstrate patience, but also provided leadership by
motivating and guiding the groups towards the finalization of this Assessment Requirements.

Last but not least, we are grateful to any other person, institution, organization or company
who played any role in making this process successful but has not been mentioned. We dearly
acknowledge your contribution and support.

COUNCIL SECRETARY/CEO
TVET CDACC

v
 TABLE OF CONTENTS
FOREWORD ......................................................................................................................................... iii
PREFACE .............................................................................................................................................. iv
ACKNOWLEDGEMENTS .................................................................................................................... v
ABBREVIATIONS AND ACRONYMS ............................................................................................. vii
ASSESSMENT REQUIREMENTS FOR PREPARE CAKES .............................................................. 1
PERFORMANCE EVIDENCE .......................................................................................................... 1
KNOWLEDGE EVIDENCE .............................................................................................................. 3
ASSESSMENT CONDITIONS.......................................................................................................... 4
ASSESSMENT REQUIREMENTS FOR PREPARE BREAD ............................................................. 6
PERFORMANCE EVIDENCE .......................................................................................................... 6
KNOWLEDGE EVIDENCE .............................................................................................................. 8
ASSESSMENT CONDITIONS.......................................................................................................... 9
ASSESSMENT REQUIREMENTS FOR PERFORM CAKE ICING ................................................. 11
PERFORMANCE EVIDENCE ........................................................................................................ 11
KNOWLEDGE EVIDENCE ............................................................................................................ 12
ASSESSMENT CONDITIONS........................................................................................................ 12
ASSESSMENT REQUIREMENTS FOR PREPARE YEAST PRODUCTS ...................................... 14
PERFORMANCE EVIDENCE ........................................................................................................ 14
KNOWLEDGE EVIDENCE ............................................................................................................ 16
ASSESSMENT CONDITIONS........................................................................................................ 16
ASSESSMENT REQUIREMENTS FOR PASTRIES ..................................................................... 18
PERFORMANCE EVIDENCE ........................................................................................................ 18
KNOWLEDGE EVIDENCE ............................................................................................................ 20
ASSESSMENT CONDITIONS........................................................................................................ 21
ASSESSMENT REQUIREMENTS FOR PERFORM CAKE DECORATION .................................. 23
PERFORMANCE EVIDENCE ........................................................................................................ 23
KNOWLEDGE EVIDENCE ............................................................................................................ 24
ASSESSMENT CONDITIONS........................................................................................................ 25

vi
 ABBREVIATIONS AND ACRONYMS
CBET : Competency Based Education and Training
CDACC : Curriculum Development Assessment and Certification Council
KCSE : Kenya Certificate of Secondary Education
KNQA : Kenya National Qualifications Authority
MoEST : Ministry of Education Science and Technology
NOS : National Occupation Standard
OS : Occupational Standard
OSHA : Occupation Safety and Health Act
PPE : Personal Protective Equipment
RPL : Recognition of Prior Learning
SSAC : Sector Skills Advisory Committee
TVETA : Technical and Vocational Education and Training Authority
HACCP : Hazard Analysis and Critical Control Points

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 ASSESSMENT REQUIREMENTS FOR PREPARE CAKES

The assessment requirements cover three components: performance evidence, knowledge

evidence and assessment conditions as described below:
PERFORMANCE EVIDENCE

The candidate must show evidence of the ability to complete tasks outlined in elements and
performance criteria of this unit manage tasks and manage contingencies in the context of the
job role.

There must be demonstrated evidence that the candidate has completed the following tasks at
least twice in line with workplace procedures:
1. Prepare rubbed in cakes
1.1 Worn PPEs (Chef’s Jacket, Chef’s hat/ hairnet, Apron, safety boots, Oven gloves,)
1.2 Cleaned work surfaces and equipment as per OSHA act 2007
1.2.1 Used 3 sink procedure for cleaning equipment (wash with warm soppy
water, rinse and sterilize)
1.2.2 Wiped the surfaces and sanitized
1.3 Assembled ingredients as per rubbed in cake recipe (Flour, shortening, baking
powder, eggs and sugar)
1.4 Weighed ingredients for rubbed in cake correctly as per recipe
1.5 Mixed ingredients as per rubbed in cake recipe
1.5.1 Rubbed in flour and shortening to a sandy texture
1.6 Baked the mixture as per recipe
1.7 Cooled baked cake on a cooling rack
1.8 Presented cake as appropriately (side plate or dessert bowl)
1.9 Packaged cake as per Kenya labelling regulations 2012 (Production date,
ingredients and best before dates)
2. Prepare creamed cakes
2.1 Worn PPEs (Chef’s Jacket, Chef’s hat/ hairnet, Apron, safety boots, Oven gloves,)
2.2 Cleaned work surfaces and equipment as per OSHA Act 2007

2.2.1 Used 3 sink procedure for cleaning equipment (wash with warm soppy
water, rinse and sterilize)
2.2.2 Wiped the surfaces and sanitized

1
 2.3 Assembled ingredients as per creamed cake recipe (Flour, shortening, baking
powder, eggs and sugar)
2.4 Weighed ingredients for creamed cake correctly as per recipe
2.5 Mixed ingredients as per creamed cake recipe
2.5.1 Mix the shortening and sugar until white and fluffy
2.6 Baked the mixture as per recipe
2.7 Cooled baked cake on a cooling rack
2.8 Presented cake as appropriately (side plate or dessert bowl)
2.9 Packaged cake as per Kenya labelling regulations 2012 (Production date,
ingredients and best before dates)
3. Prepare whisked cakes
3.1 Worn PPEs (Chef’s Jacket, Chef’s hat/ hairnet, Apron, safety boots, Oven gloves,)
3.2 Cleaned work surfaces and equipment as per OSHA Act 2007
3.2.1 Used 3 sink procedure for cleaning equipment (wash with warm soppy
water, rinse and sterilize)
3.2.2 Wiped the surfaces and sanitized
3.3 Assembled ingredients as per whisked cake recipe (Flour, shortening, baking
powder, eggs and sugar)
3.4 Weighed ingredients for whisked cake correctly as per recipe
3.5 Mixed ingredients as per whisked cake recipe
3.6 Whisked sugar and eggs in a bowl standing on hot water until double in size
3.7 Baked the mixture as per recipe
3.8 Cooled baked cake on a cooling rack
3.9 Presented cake as appropriately (side plate or dessert bowl)
3.10 Packaged cake as per Kenya labelling regulations 2012 (Production date,
ingredients and best before dates)
4. Prepare all in one cakes
4.1 Worn PPEs (Chef’s Jacket, Chef’s hat/ hairnet, Apron, safety boots, Oven gloves,)
4.2 Cleaned work surfaces and equipment as per OSHA Act 2007
4.2.1 Used 3 sink procedure for cleaning equipment (wash with warm
soppy water, rinse and sterilize)
4.2.2 Wiped the surfaces and sanitized
4.3 Assembled ingredients as per all in one cake recipe (Flour, shortening, oil, baking
powder, eggs and sugar)
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 4.4 Weighed ingredients for all in one cake correctly as per recipe
4.5 Mixed ingredients as per all in one cake recipe
4.6 Mixed the dry and liquid ingredients separately and combine them in one bowl
4.7 Baked the mixture as per recipe
4.8 Cooled baked cake on a cooling rack
4.9 Presented cake as appropriately (side plate or dessert bowl)
4.10 Packaged cake as per Kenya labelling regulations 2012 (Production date,
ingredients and best before dates)
KNOWLEDGE EVIDENCE
The candidate must be able to demonstrate essential knowledge required to effectively
complete tasks outlined in elements and performance criteria of this unit, manage tasks and
manage contingencies in the context of the work role. This includes knowledge of:

1. Prepare rubbed in cake

1.1 Definition of terms
1.2 Uses of P.P.Es
1.3 Personal Hygiene
1.4 Types of rubbed in cakes but not limited to Rock cakes, Cupcakes, Tea scones
1.5 Faults in rubbed in cakes
2. Prepare creamed Cakes
2.1. Environmental hygiene
2.2. Types of waste in the bakery
2.3. Methods of waste disposal
2.4. Types of creamed cakes but not limited to plain cakes, rich cakes
2.5. Faults in creamed cakes
3. Prepare whisked cakes
3.1 Food Hygiene
3.2 HACCP
3.3 Identification of Critical control points
3.4 Types of whisked cakes but not limited to Swiss roll, Genoese cake,
chocolate sponge cakes
3.5 Faults in whisked cakes
4. Prepare all in one
4.1 Role of ingredients in cake making

3
 4.2 Classification of cake making tools and equipment
4.3 Preparation of baking tins
4.4 Preheating the oven and temperature control
4.5 Types of all in one cakes but not limited to carrot cake, ginger bread cake
4.6 Faults in all in one cakes

ASSESSMENT CONDITIONS
1. Skills must be demonstrated working individually on the job or in a workplace simulated
facility with relevant process, equipment, materials, work instructions and deadlines to
enable assessment of candidate’s skills and knowledge.
2. Assessment resources required must include:
Tools and equipment
• Large equipment(Ovens)
• Small equipment (baking tins, balloon whisks, bowls, measuring spoons)
• Mechanical equipment (table mixers, blenders)

Materials and supplies

• Baking ingredients
• Personal protective Equipment (PPEs)
• Storage facilities
• Packaging materials

Training resources
• Fully Equipped Operational Bakery plant
• Internet connection
• 1 Projector
• 1 Printer
• 1 Laptop
• 1 Whiteboard

3. Inspection and quality control should be in line with good agricultural practices Food,
Health and Safety regulations.

4
4. Simulated assessment environments must simulate the real working environment where
these skills and knowledge would be performed with all the relevant equipment and
resources.
5. Assessors must meet the following requirements:
5.1 For those training in a TVET institution they must be:
5.1.1 Licensed by TVET Authority as trainers.
5.1.2 Registered by TVET CDACC as assessors/verifiers in this
unit of competency.
5.2 For industry experts they must be registered by TVET CDACC as
assessor/verifiers in this unit of competency.

5
 ASSESSMENT REQUIREMENTS FOR PREPARE BREAD

The assessment requirements cover three components: performance evidence, knowledge

evidence and assessment conditions as described below:
PERFORMANCE EVIDENCE

The candidate must show evidence of the ability to complete tasks outlined in elements and
performance criteria of this unit, manage tasks and manage contingencies in the context of
the job role.

There must be demonstrated evidence that the candidate has completed the following tasks at
least twice in line with workplace procedures:
1. Prepare white breads
1.1 Wore PPEs (Chef’s Jacket, Chef’s hat/ hairnet, Apron, safety boots, Oven
gloves,)
1.2 Identified ingredients and equipment as per white bread recipe (flour,
shortening, yeast, liquid, sugar, salt)
1.3 Assembled ingredients and equipment as per white bread recipe
1.4 Cleaned work surfaces and equipment as per OSHA Act 2007
1.4.1 Used 3 sink procedure for cleaning equipment (wash with
warm soppy water, rinse and sterilize)
1.4.2 Wiped the surfaces and sanitized
1.5 Weighed ingredients as per white bread recipe correctly
1.6 Mixed white bread ingredients as per white bread recipe procedure
1.6.1 Kneaded the dough
1.7 Divided and shaped white bread dough as per the recipe
1.8 Proofed white bread dough as per recipe
1.9 Baked white bread dough according to the recipe
1.10 Cooled white baked bread as per recipe (cooling rack)
1.11 Sliced white baked bread as per workplace requirement
1.12 Packaged white baked bread as per Kenya labelling regulations 2012
(Production date, ingredients and best before dates)
2. Prepare whole meal bread
2.1 Wore PPEs (Chef’s Jacket, Chef’s hat/ hairnet, Apron, safety boots, Oven
gloves,)

6
 2.2 Identified ingredients and equipment as per whole meal bread recipe (whole
meal flour, shortening, yeast, liquid, sugar, salt)
2.3 Assembled ingredients and equipment as per whole meal bread recipe
2.4 Cleaned equipment as per OSHA Act 2007
2.4.1 Used 3 sink procedure for cleaning equipment (wash with warm
soppy water, rinse and sterilize)
2.4.2 Wiped the surfaces and sanitized
2.5 Weighed ingredients as per whole meal bread recipe
2.6 Mixed whole meal bread ingredients as per whole meal bread recipe procedure
2.6.1 Kneaded the dough
2.7 Divided and shaped whole meal bread dough as per the recipe
2.8 Proofed whole meal bread dough as per recipe
2.9 Baked whole meal bread dough according to the recipe
2.10 Cooled whole meal baked bread as per recipe (cooling rack)
2.11 Sliced whole meal baked bread as per workplace requirement (Production
date, ingredients and best before dates)
3. Prepare Flat bread
3.1 Wore PPEs (Chef’s Jacket, Chef’s hat/ hairnet, Apron, safety boots, Oven
gloves,)
3.2 Assembled ingredients and equipment as per flat bread recipe (flour,
shortening, yeast, liquid, sugar, salt)

3.3 Cleaned flat bread equipment as per OSHA Act 2007

3.3.1 Used 3 sink procedure for cleaning equipment (wash with warm
soppy water, rinse and sterilize)
3.3.2 Wiped the surfaces and sanitized
3.4 Weighed ingredients as per flat bread recipe
3.5 Mixed flat bread ingredients as per recipe procedure
3.5.1 Kneaded the dough
3.6 Divided and shaped flat bread dough as per the recipe
3.7 Proofed flat bread dough as per recipe
3.8 Baked flat bread dough according to the recipe
3.9 Cooled baked flat bread as per recipe (cooling rack)

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 3.10 Packaged baked flat bread as per Kenya labelling regulations 2012(Production
date, ingredients and best before dates)
4. Prepare sweet and enriched breads
4.1 Worn PPEs Wore PPEs (Chef’s Jacket, Chef’s hat/ hairnet, Apron, safety
boots, Oven gloves,)
4.2 Assembled ingredients and equipment as per sweet and enriched bread recipe
(flour, shortening, yeast, liquid, sugar, salt)
4.3 Cleaned sweet and enriched making equipment as per OSHA Act 2007
4.3.1 Used 3 sink procedure for cleaning equipment (wash with warm
soppy water, rinse and sterilize)
4.3.2 Wiped the surfaces and sanitized
4.4 Weighed ingredients as per sweet and enriched bread recipe
4.5 Mixed sweet and enriched bread ingredients as per sweet and enriched bread
recipe procedure
4.5.1 Kneaded the dough
4.6 Divided and shaped sweet and enriched bread dough as per the recipe
4.7 Proofed sweet and enriched bread dough as per recipe
4.8 Baked sweet and enriched bread dough according to the recipe
4.9 Cooled sweet and enriched baked bread as per recipe(cooling rack)
4.10 Packaged sweet and enriched bread Kenya labelling regulations 2012
(Production date, ingredients and best before dates)

KNOWLEDGE EVIDENCE
The candidate must be able to demonstrate essential knowledge required to effectively
complete tasks outlined in elements and performance criteria of this unit, manage tasks and
manage contingencies in the context of the work role. This includes knowledge of:

1. Prepare white bread

1.1 Definition of terms
1.2 Identification of bread making equipment
1.3 Qualities of good white bread
1.4 Types of white bread but not limited to classic white bread, French bread, milk
bread, Italian
1.5 Faults in white bread

8
 2. Prepare whole meal bread
2.1 Qualities of good whole meal bread
2.2 Bread making techniques
2.3 Types of whole meal breads but not limited to whole rye bread, wholemeal
2.4 Faults in whole meal bread
3. Prepare flat bread
3.1 Role of ingredients in bread making
3.2 Faults in flat bread making
3.3 Types of flat breads but not limited to naan, tortilla, chapatti
3.4 Qualities of a good flat bread
4. Prepare sweet and enriched bread
4.1 Preparation of bread tins
4.2 Preheating the oven and temperature control in proofer and oven
4.3 Qualities of good sweet and enriched bread
4.4 Types of sweet and enriched bread but not limited to cinnamon rolls, hot cross
buns, milk bread
4.5 Faults in sweet and enriched bread

ASSESSMENT CONDITIONS
a. Skills must be demonstrated working individually on the job or in a workplace simulated
facility with relevant process, equipment, materials, work instructions and deadlines to
enable assessment of candidate’s skills and knowledge.
b. Assessment resources required must include:
Tools and equipment
• Large equipment (Ovens, proofer)
• Small equipment (bread tins, balloon whisks, bowls, measuring spoons, Baking
sheets, pastry brush)
• Mechanical equipment (dough mixer, Bread slicer)

Materials and supplies

• Baking ingredients
• Personal protective Equipment (PPEs)

9
 • Storage facilities
• Packaging materials

Training resources
• Fully Equipped Operational Bakery plant
• Internet connection
• 1 Projector
• 1 Printer
• 1 Laptop
• 1 Whiteboard

5. Inspection and quality control should be in line with good agricultural practices Food,
Health and Safety regulations.
6. Simulated assessment environments must simulate the real working environment
where these skills and knowledge would be performed with all the relevant equipment
and resources.
7. Assessors must meet the following requirements:
5.1 For those training in a TVET institution they must be:
5.1.1 Licensed by TVET Authority as trainers.
5.1.2 Registered by TVET CDACC as assessors/verifiers in this
unit of competency.
5.2 For industry experts they must be registered by TVET CDACC as
assessor/verifiers in this unit of competency.

10
 ASSESSMENT REQUIREMENTS FOR PERFORM CAKE ICING

The assessment requirements cover three components: performance evidence, knowledge

evidence and assessment conditions as described below:
PERFORMANCE EVIDENCE

The candidate must show evidence of the ability to complete tasks outlined in elements and
performance criteria of this unit, manage tasks and manage contingencies in the context of
the job role.

There must be demonstrated evidence that the candidate has completed the following tasks at
least thrice in line with workplace procedures:
1. Prepare butter cream icing
1.1 Wore PPEs (Chef’s Jacket, Chef’s hat/ hairnet, Apron, safety boots, ,)
1.2 Cleaned work surfaces and equipment as per OSHA Act 2007
1.2.1 Used 3 sink procedure for cleaning equipment (wash with warm
soppy water, rinse and sterilize)
1.2.2 Wiped the surfaces and sanitized
1.3 Assembled butter cream ingredients as per recipe (icing sugar, butter and/or
shortening)
1.4 Mixed butter cream ingredients as per recipe
1.4.1 Creamed butter and icing sugar to white colour
1.5 Applied butter cream icing on cake as per recipe
1.6 Presented iced cake appropriately (side plate or dessert bowl)
1.7 Packaged iced cake as per Kenya labelling regulations 2012 (Production date,
ingredients and best before dates)
2. Prepare whipping cream
2.1 Wore PPEs (Chef’s Jacket, Chef’s hat/ hairnet, Apron, safety boots)
2.2 Cleaned work surfaces and equipment as per OSHA Act 2007
2.2.1 Used 3 sink procedure for cleaning equipment (wash with warm
soppy water, rinse and sterilize)
2.2.2 Wiped the surfaces and sanitized
2.3 Assembled whipping cream ingredients as per recipe (whipping cream)
2.4 Mixed whipping cream ingredients as per recipe
2.4.1 Whip using a balloon whisk

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 2.4.2 Whisk using a cake mixer or hand mixer
2.5 Applied whipped cream on cake as per recipe
2.6 Presented decorated cake appropriately (side plate or dessert bowl)
2.7 Packaged decorated cake as per Kenya labelling regulations 2012 (Production
date, ingredients and best before dates)

KNOWLEDGE EVIDENCE
The candidate must be able to demonstrate essential knowledge required to effectively
complete tasks outlined in elements and performance criteria of this unit, manage tasks and
manage contingencies in the context of the work role. This includes knowledge of:

1. Prepare butter icing

1.1 Definition of terms
1.2 Identification of cake icing equipment
1.3 Importance of cake icing
1.4 Butter icing Application techniques
1.5 Faults in butter icing decoration
2. Prepare whipping cream
2.1 Levelling of the cake
2.2 Storage temperature in decorated cakes
2.3 Whipping cream application techniques
2.4 Piping techniques
2.5 Faults in whipping cream decoration

ASSESSMENT CONDITIONS
1. Skills must be demonstrated working individually on the job or in a workplace
simulated facility with relevant process, equipment, materials, work instructions and
deadlines to enable assessment of candidate’s skills and knowledge.
2. Assessment resources required must include:
Tools and equipment
• Large equipment(refrigerator)
• Small equipment (bowls, piping bags, nozzles, measuring spoons, balloon whisks,
turn tables)

12
 • Mechanical equipment (hand mixers, cake mixer)

Materials and supplies

• Decorating ingredients
• Cake boards
• Personal protective Equipment (PPEs)
• Storage facilities
• Packaging materials

Training resources
• Fully Equipped Operational Bakery plant
• Internet connection
• 1 Projector
• 1 Printer
• 1 Laptop
• 1 Whiteboard

3. Inspection and quality control should be in line with good agricultural practices Food,
Health and Safety regulations.
4. Simulated assessment environments must simulate the real working environment
where these skills and knowledge would be performed with all the relevant equipment
and resources.
5. Assessors must meet the following requirements:
5.1 For those training in a TVET institution they must be:
5.1.1 Licensed by TVET Authority as trainers.
5.1.2 Registered by TVET CDACC as assessors/verifiers in this
unit of competency.
5.2 For industry experts they must be registered by TVET CDACC as
assessor/verifiers in this unit of competency.

13
 ASSESSMENT REQUIREMENTS FOR PREPARE YEAST PRODUCTS

The assessment requirements cover three components: performance evidence, knowledge

evidence and assessment conditions as described below:
PERFORMANCE EVIDENCE

The candidate must show evidence of the ability to complete tasks outlined in elements and
performance criteria of this unit manage tasks and manage contingencies in the context of the
job role.

There must be demonstrated evidence that the candidate has completed the following tasks at
least twice in line with workplace procedures:
1. Prepare straight dough
1.1 Wore PPEs (Chef’s Jacket, Chef’s hat/ hairnet, Apron, safety boots, Oven
gloves,)
1.2 Identified ingredients and equipment as per straight dough recipe (flour,
shortening, yeast, liquid, sugar, salt)
1.3 Assembled ingredients and equipment as per straight dough recipe
1.4 Cleaned work surfaces and straight dough equipment as per OSHA Act 2007
1.4.1 Used 3 sink procedure for cleaning equipment (wash with warm
soppy water, rinse and sterilize)
1.4.2 Wiped the surfaces and sanitized
1.5 Weighed straight dough ingredients as per recipe correctly
1.6 Mixed straight dough ingredients as per white bread recipe procedure
1.6.1 Kneaded the dough
1.7 Divided and shaped straight dough as per the recipe
1.8 Proofed straight dough as per recipe
1.9 Baked straight dough according to the recipe
1.10 Cooled straight dough as per recipe (cooling rack)
1.11 Sliced straight dough as per workplace requirement
1.12 Packaged straight dough products as per Kenya labelling regulation act 2012
(Production date, ingredients and best before dates)
2. Prepare modified straight dough
2.1 Wore PPEs (Chef’s Jacket, Chef’s hat/ hairnet, Apron, safety boots, Oven
gloves,)

14
 2.2 Identified ingredients and equipment as per modified straight dough recipe
(whole meal flour, shortening, yeast, liquid, sugar, salt)
2.3 Assembled ingredients and equipment as per modified straight dough recipe
2.4 Cleaned equipment as per OSHA Act 2007
2.4.1 Used 3 sink procedure for cleaning equipment (wash with warm
soppy water, rinse and sterilize)
2.4.2 Wiped the surfaces and sanitized
2.5 Weighed ingredients as per modified straight dough recipe
2.6 Mixed modified straight dough ingredients as per modified straight dough
recipe procedure
2.6.1 Kneaded the dough
2.7 Divided and shaped modified straight dough as per the recipe
2.8 Proofed modified straight dough as per recipe
2.9 Baked modified straight dough according to the recipe
2.10 Cooled modified straight dough as per recipe (cooling rack)
2.11 Packaged modified baked straight dough products as per Kenya labelling
regulation act 2012 (Production date, ingredients and best before dates)
3. Prepare sponge dough
3.1 Wore PPEs (Chef’s Jacket, Chef’s hat/ hairnet, Apron, safety boots, Oven
gloves,)
3.2 Assembled ingredients and equipment as sponge dough recipe (flour,
shortening, yeast, liquid, sugar, salt)
3.3 Cleaned sponge dough equipment as per OSHA Act 2007
3.3.1 Used 3 sink procedure for cleaning equipment (wash with warm
soppy water, rinse and sterilize)
3.3.2 Wiped the surfaces and sanitized
3.4 Weighed ingredients as per sponge dough recipe
3.5 Mixed sponge dough ingredients as per recipe procedure
3.5.1 Kneaded the dough
3.6 Divided and shaped sponge dough as per the recipe
3.7 Proofed sponge dough as per recipe
3.8 Baked sponge dough according to the recipe
3.9 Cooled baked sponge dough as per recipe (cooling rack)

15
 3.10 Packaged baked sponge dough products as per Kenya labelling regulation act
2012 (Production date, ingredients and best before dates)

KNOWLEDGE EVIDENCE
The candidate must be able to demonstrate essential knowledge required to effectively
complete tasks outlined in elements and performance criteria of this unit, manage tasks and
manage contingencies in the context of the work role. This includes knowledge of:

1. Prepare straight dough

1.1 Role of ingredients in bread making
1.2 Preheating the oven and temperature control in proofer and oven
1.3 Qualities of good straight dough
1.4 Types of straight dough products but not limited to
1.5 Faults in straight dough products
2. Prepare modified straight dough
2.1 Qualities of good modified straight dough
2.2 Dough making techniques
2.3 Qualities of good modified straight dough
2.4 Types of modified straight dough products
2.5 Faults in modified straight dough products
3. Prepare sponge dough
3.1 Qualities of good sponge dough
3.2 Sponge Dough making techniques
3.3 Qualities of good sponge dough
3.4 Types of sponge dough products
3.5 Faults in sponge dough products

ASSESSMENT CONDITIONS
1. Skills must be demonstrated working individually on the job or in a workplace
simulated facility with relevant process, equipment, materials, work instructions and
deadlines to enable assessment of candidate’s skills and knowledge.
2. Assessment resources required must include:
Tools and equipment
• Large equipment (Ovens, proofer)

16
 • Small equipment (bread tins, balloon whisks, bowls, measuring spoons, Baking
sheets, pastry brush)
• Mechanical equipment (dough mixer, Bread slicer)
Materials and supplies
• Baking ingredients
• Personal protective Equipment (PPEs)
• Storage facilities
• Packaging materials
Training resources
• Fully Equipped Operational Bakery plant
• Internet connection
• 1 Projector
• 1 Printer
• 1 Laptop
• 1 Whiteboard
3. Inspection and quality control should be in line with good agricultural practices Food,
Health and Safety regulations.
4. Simulated assessment environments must simulate the real working environment
where these skills and knowledge would be performed with all the relevant equipment
and resources.
5. Assessors must meet the following requirements:
5.1 For those training in a TVET institution they must be:
5.1.1 Licensed by TVET Authority as trainers.
5.1.2 Registered by TVET CDACC as assessors/verifiers in this
unit of competency.
5.2 For industry experts they must be registered by TVET CDACC as
assessor/verifiers in this unit of competency

17
 ASSESSMENT REQUIREMENTS FOR PASTRIES

The assessment requirements cover three components: performance evidence, knowledge

evidence and assessment conditions as described below:
PERFORMANCE EVIDENCE

The candidate must show evidence of the ability to complete tasks outlined in elements and
performance criteria of this unit manage tasks and manage contingencies in the context of the
job role.

There must be demonstrated evidence that the candidate has completed the following tasks at
least twice in line with workplace procedures:

1. Prepare Short pastry

1.1 Worn PPEs (chef’s jacket, chef’s hat, Apron, oven gloves, safety boots)
1.2 Cleaned work surfaces and equipment as per OSHA Act 2007
1.2.1 Used 3 sink procedure for cleaning equipment (wash with warm
soppy water, rinse and sterilize)
1.2.2 Wiped the surfaces and sanitized
1.3 Assembled ingredients and equipment as per the recipe.
1.4 Weighed the ingredients for short crust correctly.
1.5 Mixed the ingredients as per the short crust recipe procedure.
1.5.1 Kneaded the dough
1.6 Baked the mixture as per the recipe.
1.7 Finished and packaged short pastry products as per Kenya labelling regulation act
2012 (production date, ingredients, best before dates)
2. Prepare sugar pastry
2.1 Worn PPEs (chef’s jacket, chef’s hat, Apron, oven gloves, safety boots)
2.2 Cleaned work surfaces and equipment as per OSHA Act 2007.
2.2.1 Used 3 sink procedure for cleaning equipment (wash with warm
soppy water, rinse and sterilize)
2.2.2 Wiped the surfaces and sanitized
2.3 Assembled ingredients and equipment as per the recipe.
2.4 Weighed the ingredients for sugar pastry correctly.
2.5 Mixed the ingredients as per the sugar crust pastry recipe procedure.

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 2.5.1 Creamed sugar and butter.
2.6 Baked the mixture as per the recipe.
2.7 Finished and packaged sugar pastry products appropriately (production date,
ingredients, best before dates
3. Prepare puff pastry
3.1 Worn PPEs (chef’s jacket, chef’s hat, Apron, oven gloves, safety boots)
3.2 Assembled ingredients and equipment as per the puff recipe.
3.3 Cleaned puff pastry making equipment as per OSHA Act 2007
3.3.1 Used 3 sink procedure for cleaning equipment (wash with warm
soppy water, rinse and sterilize)
3.3.2 Wiped the surfaces and sanitized
3.4 Weighed the ingredients as per puff pastry recipe.
3.5 Mixed the ingredients as per the puff pastry recipe procedure.
3.5.1 kneaded
3.6 Laminated the puff pastry dough as per the recipe.
3.7 Chilled the laminated puff pastry as per the recipe
3.8 Rolled out the chilled puff pastry as per the recipe.
3.9 Portioned the rolled out puff pastry as per the recipe.
3.10 Baked puff pastry products as per the recipe.
3.11 Packaged puff pastry products as per Kenya labelling regulation act 2012
(production date, ingredients, best before dates)
4. Prepare choux pastry
4.1 Worn PPEs (chef’s jacket, chef’s hat, Apron, oven gloves, safety boots)
4.2 Cleaned work surfaces and equipment as per OSHA Act 2007
4.2.1 Used 3 sink procedure for cleaning equipment (wash with warm
soppy water, rinse and sterilize)
4.2.2 Wiped the surfaces and sanitized
4.3 Assembled ingredients and equipment as per the recipe.
4.4 Weighed the ingredients for choux pastry correctly.
4.5 Mixed the ingredients as per the choux pastry recipe procedure.
4.5.1 Cooked the weighed ingredients
4.6 Reproduced choux pastry products as per the recipe.
4.7 Finished and packaged choux pastry products appropriately (production date,
ingredients, best before dates)
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KNOWLEDGE EVIDENCE
The candidate must be able to demonstrate essential knowledge required to effectively
complete tasks outlined in elements and performance criteria of this unit, manage tasks and
manage contingencies in the context of the work role. This includes knowledge of:

1. Prepare short pastry

1.1 Definition of terms
1.2 Uses of PPEs
1.3 Rules and best practices when making short pastry
1.4 Preheating the oven and temperature control.
1.5 Types of short crust pastry products but not limited to Fruit pies, Treacle tart,
Cheese and ham savoury flan and Cornish pasties
1.6 Faults in short crust pastry
2. Prepare sugar pastry
2.1 Qualities of well-made sugar pastry products.
2.2 Types of waste
2.3 Methods of waste disposal
2.4 Types of white bread but not limited to Biscuits, Cookies, Pear and almond tart,
Banana flan, Apple flan, Lemon tart.
2.5 Faults in sugar pastry
3. Prepare puff pastry
3.1 Role of ingredients in puff pastry
3.2 HACCP
3.3 Identification of critical control points.
3.4 Types of puff pastry products but not limited to Jam turnovers, Puff pastry slices,
Sausage rolls and Meat pie
3.5 Faults in puff pastry
4. Prepare choux pastry
4.1 Cooking methods for pastry products
4.2 Preheating the oven and temperature control in proofer and oven.
4.3 Types of choux pastry products but not limited to Eclairs, Cream buns,
Profiteroles
4.4 Faults in choux pastry

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ASSESSMENT CONDITIONS
1. Skills must be demonstrated working individually on the job or in a workplace
simulated facility with relevant process, equipment, materials, work instructions and
deadlines to enable assessment of candidate’s skills and knowledge.
2. Assessment resources required must include:
Tools and equipment
• Large equipment (oven)
• Mechanical equipment (dough mixer, hand whisk)
• Small equipment. (Flan tins, bowls, measuring spoons and pastry brush )

Materials and supplies

• Baking ingredients.
• Personal protective Equipment (PPEs)
• Storage facilities
• Packaging materials.
Training resources
• Stationery
• Fully Equipped Operational Bakery plant.
• Internet connection
• 1 Projector
• 1 Printer
• 1 Laptop
• 1 Whiteboard

3. Inspection and quality control should be in line with food, health and safety
regulations.
4. Simulated assessment environments must simulate the real working environment
where these skills and knowledge would be performed with all the relevant equipment
and resources.
5. Assessors must meet the following requirements:
5.1 For those training in a TVET institution they must be:
5.1.1 Licensed by TVET Authority as trainers.

21
 5.1.2 Registered by TVET CDACC as assessors/verifiers in this
unit of competency.
5.2 For industry experts they must be registered by TVET CDACC as
assessor/verifiers in this unit of competency.

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 ASSESSMENT REQUIREMENTS FOR PERFORM CAKE DECORATION

The assessment requirements cover three components: performance evidence, knowledge

evidence and assessment conditions as described below:
PERFORMANCE EVIDENCE

The candidate must show evidence of the ability to complete tasks outlined in elements and
performance criteria of this unit manage tasks and manage contingencies in the context of the
job role.

There must be demonstrated evidence that the candidate has completed the following tasks at
least twice in line with workplace procedures:
1. Prepare Fondant icing
1.1 Worn PPEs (chef’s jacket, chef’s hat, Apron, oven gloves, safety boots)
1.2 Cleaned work surface and equipment as per OSHA Act 2007
1.2.1 Used 3 sink procedure for cleaning equipment (wash with warm
soppy water, rinse and sterilize)
1.2.2 Wiped the surfaces and sanitized
1.3 Assembled fondant icing and decoration ingredients as per the recipe. Glucose
syrup, icing sugar, gelatine, edible glycerine, flavouring, cooking oil/shortening)
1.4 Mixed Fondant icing ingredients as per the recipe.
1.4.1 Knead to a smooth paste
1.5 Laid the fondant on cakes as per the recipe.
1.6 Decorated the cake as per the recipe.
1.7 Presented the decorated cake appropriately (side plate/dessert bowl)
1.8 Packaged the decorated cake as per Kenya labelling regulation act 2012.
(production date, ingredients, best before dates)
2. Prepare Royal Icing
2.1 Worn PPEs (chef’s jacket, chef’s hat, Apron, oven gloves, safety boots)
2.2 Cleaned work surface and equipment as per OSHA Act 2007
2.2.1 Used 3 sink procedure for cleaning equipment (wash with warm
soppy water, rinse and sterilize)
2.2.2 Wiped the surfaces and sanitized
2.3 Assembled Royal icing and decoration ingredients as per the recipe. (Egg white,
icing sugar, lemon)

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 2.4 Mixed Royal icing ingredients as per the recipe.
2.4.1 Whip using a balloon whisk
2.5 Applied royal icing on cakes as per the recipe.
2.6 Decorated the cake as per the recipe.
2.7 Presented the decorated cake appropriately (side plate/dessert bowl)
2.8 Packaged the decorated cake as per Kenya labelling regulation act 2012.
(production date, ingredients, best before dates)
3. Prepare ganache icing
3.1 Worn PPEs (chef’s jacket, chef’s hat, Apron, oven gloves, safety boots)
3.2 Cleaned work surface and equipment as per OSHA Act 2007
3.2.1 Used 3 sink procedure for cleaning equipment (wash with warm
soppy water, rinse and sterilize)
3.2.2 Wiped the surfaces and sanitized
3.3 Assembled ganache icing and decoration ingredients as per the recipe (cream,
chocolate block)
3.4 Mixed ganache icing ingredients as per the recipe.
3.4.1 Melting chocolate block.
3.5 Applied royal icing on cakes as per the recipe.
3.6 Presented the decorated cake appropriately (side plate/dessert bowl)
3.7 Packaged the decorated cake as per Kenya labelling regulation act 2012.
(production date, ingredients, best before dates)

KNOWLEDGE EVIDENCE
The candidate must be able to demonstrate essential knowledge required to effectively
complete tasks outlined in elements and performance criteria of this unit, manage tasks and
manage contingencies in the context of the work role. This includes knowledge of:

1. Prepare fondant Icing

1.1 Definition of terms
1.2 Ways of decorating.
1.3 Storage temperature in decorated cakes
1.4 Packaging materials for decorated cakes
1.5 Faults in fondant icing decoration
2. Prepare Royal Icing

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 2.1 Importance of cake decoration
2.2 Royal icing Application techniques.
2.3 Identification of royal icing and decorating equipment.
2.4 Lettering/writing on cakes
2.5 Faults in Royal icing decoration
3. Prepare Ganache Icing
3.1 Preparation of cake boards
3.2 Levelling of the cake
3.3 Identification of ganache icing and decorating equipment.
3.4 Importance of effective packaging
3.5 Faults in ganache icing decoration

ASSESSMENT CONDITIONS
1. Skills must be demonstrated working individually on the job or in a workplace
simulated facility with relevant process, equipment, materials, work instructions and
deadlines to enable assessment of candidate’s skills and knowledge.
2. Assessment resources required must include:
Tools and equipment
• Large equipment (Refrigerator)
• Mechanical equipment (hand mixers, cake mixer)
• Small equipment. (piping bags, bowls, measuring spoons, turn table, nozzles
and balloon whisk)
Materials and supplies
• Cake boards
• Decorating ingredients
• Personal protective Equipment (PPEs)
• Storage facilities
• Packaging materials.
Training resources
• Stationery
• Fully Equipped Operational Bakery plant.
• Internet connection
• 1 Projector

25
 • 1 Printer
• 1 Laptop
• 1 Whiteboard
3. Inspection and quality control should be in line with food, health and safety
regulations.
4. Simulated assessment environments must simulate the real working environment
where these skills and knowledge would be performed with all the relevant
equipment and resources.
5. Assessors must meet the following requirements:
5.1 For those training in a TVET institution they must be:
5.1.1 Licensed by TVET Authority as trainers.
5.1.2 Registered by TVET CDACC as assessors/verifiers in this
unit of competency.
5.2 For industry experts they must be registered by TVET CDACC as
assessor/verifiers in this unit of competency.

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