Professional Documents
Culture Documents
Institutional Evaluation
Institutional Evaluation
Institutional Evaluation
questioning
Written Test
The evidence must show that the candidate.
Required ingredients are selected, measured and weighed
according to recipe or production requirements and / /
established standards and procedures
A variety of bakery products are prepared according to
standard mixing procedures/formulation/ recipes and desired / /
product characteristics
Appropriate equipment used according to required bakery
products and standard operating procedures
/ /
Bakery products are baked according to techniques and
appropriate conditions; and enterprise requirement and / /
standards
Required oven temperature are selected to bake goods in
accordance with the desired characteristics, standards recipe / /
specifications and enterprise practices
A variety of fillings and coating/icing, glazes and decorations
for bakery products are prepared according to standard / /
recipes, enterprise standards and/or customer preferences
Bakery products are filled and decorated, where required and
appropriate, in accordance with standard recipes and/or / /
enterprise standards and customer preferences
Bakery items are finished according to desired
product characteristics
/ /
Baked products are presented according to established
standards and procedures
/ /
Bakery products are stored according to established
standards and procedures
/ /
Packaging are selected appropriate for the preservation of
/
product freshness and eating characteristics
Demonstrated ability to produce a range of specialist bakery
products, both sweet and savory according to establishment /
standards and procedures *
Demonstrated ability to produce a quantity of bakery products
/
according to establishment standards and procedures*
Demonstrated ability to store and package bakery products
/
according to establishment’s standards and procedures*
Demonstrated application of hygiene and safety principles
/
according to established standards and procedures*
NOTE: *Critical Aspects of Competency
Prepared by: Herrmilyn P. Laylay Date:
DEMONSTRATION
Candidate name:
Assessor name:
Qualification:
Date of assessment:
Time of assessment:
Instructions for demonstration
to show if evidence is
demonstrated
During the demonstration of skills, did the
candidate: Yes No N/A
Qualification
Unit of Competency
General Instruction:
Specific Instructions:
.
# of Item
test Placement
Objective/ Knowledge Comprehension Application
item
Content/Topi
MC T/F MT MC T/F MT MC T/F MT K C A
c
Prepare sauce 3 2 1 6 1,2 4, 6,
,3 5
Ingredients 3 1 3 1,4 7
,10
Name
Date
Qualification :
Units of Competency :
___________
___________
___________
___________
___________
___________
___________
___________
___________
___________
ANSWER KEY
I. MULTIPLE CHOICE