TECHNICAL EDUCATION AND SKILLS

DEVELOPMENT AUTHORITY
PHILIPPINE TVET QUALIFICATION &
CERTIFICATION SYSTEM (PTQCS)

KEITH A. DIVINA
Competency Assessor

BREAD AND PASTRY PRODUCTION NCII

Qualification

BPP20212468024680
Accreditation Number

ROLANDO DELA TORRE

District Director, TESDA

TESDA-SOP-CACO-00-15
 Technical Education and Skills Development Authority
ASSESSMENT AND CERTIFICATION PROGRAM

LETTER OF APPOINTMENT

June 16, 2021

KEITH A. DIVINA
Caloocan City
BPP20212468024680

Dear Sir/Madam:

This letter officially appoints you as a competency assessor on June 23, 2021 

for BREAD AND PASTRY PRODUCTION NCII at TESDA NAVOTAAS TRAINING

INSTITUTE INC.. Please report to the Assessment Center as scheduled.

If you have any questions, please call PHILIP JOHN RAMOS at 555-5555. We

look forward to your acceptance of this appointment.

Very truly yours,

ROLANDO DELA TORRE

TESDA, District Director

Conforme:

____________________

TESDA-SOP-CACO-00-F15
 Technical Education and Skills Development Authority
ASSESSMENT AND CERTIFICATION PROGRAM

ATTENDANCE SHEET
BREAD AND PASTRY PRODUCTION NCII
Name of Competency Assessment
TESDA NAVOTAAS TRAINING INSTITUTE
Center:

Date of Assessment: JUNE 23, 2021

No. CANDIDATE’S NAME Signature Assessment Results

1.
Diesta, Jomer Neil DS.
2.
Andrade, Sheila A.
3. Aninang, Alexa Shayne
A.
4.
Atad, Maja Gracia A.
5.
Develos, Hazel A.
6.
Garcia, Anne E.
7.
Hernandez, Jhon B.
8.
Jacinto, Jannica F.
9.
Romero, Annika Mae D.
10.
Ronda, Ludy Lyn S.
Assessor/s: TESDA Representative:

KEITH A. DIVINA MARINIEL CALICDAN

Assessor’s Name Signature over Printed Name

CAC Manager:
                

BPP20212468024680
PHILIP JOHN A. RAMOS
Accreditation Number
Signature over Printed Name
 SPECIFIC INSTRUCTION FOR THE CANDIDATE
QUALIFICATION BREAD AND PASTRY PRODUCTION NCII
Unit Competency PREPARE AND PRODUCE BAKERY PRODUCTS
General Instruction:

           Given the necessary materials, tools and equipment, you are required to DECORATE,
PRESENT AND STORE BAKERY PRODUCTS in accordance with the standards of your
BREAD AND PASTRY PRODUCTION NCII within 30minutes.

Specific Instruction:

You should perform the following activities:

1. Activity 1

      Prepare the tools and equipment to be use

2. Activity 2

  Safety procedures are followed based on safety  

        regulations

3. Activity 3

       Details of the preparation of the following are prepared by use of, the different tools and 
Further instructions are sought if unplanned events or conditions occur.  Final checks are
made to ensure that work   conforms with instructions and to requirements

4.  Activity 4

      Do not forget to use your personal Protective Equipment

        
 TABLE OF SPECIFICATIONS

%
OBJECTIVES/
KNOWLEDG COMPREHENSIO # OF 
CONTENT APPLICATION OF
E N
AREAS/ TOPICS
ITEMS TEST

Use of Tools
and Bakery 5 5 10 5 20
Equipment
Perform
mensuratio 10
5 5 5 20
n and
calculation
Maintain
Tools and 5 5 10 5 20
equipment
Identify 10
Hazard and 5 5 5 20
Risk 

TOTAL   20 20 40 20 100
Name: _____________________________________________ Date:___________
WRITTEN TEST:
Multiple Choices:  Encircle the answer that best corresponds to the given statement.
1. A cup marked in graded amount that is use for measuring dry ingredients.
A. Measuring cup
B. Measuring Spoon
C. Measuring Glass
D. Weighing Scale
2. It is used to measure small quantities of ingredients.
A. Measuring cup
B. Measuring Spoon
C. Measuring Glass
D. Weighing Scale
3. It is used to beat or whip egg whited or cream.
A. Blender
B. Hand Mixer
C. Stand Mixer
D. Wire Whisk
4. It is enclosed spaces in which food is heated usually by hot air.
A. Toaster
B. Gas Range
C. Oven
D. Waffle Maker
5. It is used to remove bits of food inside of the bowl.
A. Rubber Scrapper
B. Spatula
C. Wooden Spoon
D. Pastry Brush
6. 16 tablespoon of flour is equal to ____?
A. 1 ¼ cups
B. 2 cups
C. 1 cup
D. 1 ½ cups
7. 1 tbsp of vanilla is equal to _____tsp.
A. 1 tsp
B. 3 tsp
C. ½ tsp
D. 4 tsp
8. 463.59 grams of Chocolate chips is equal to ____ lb.
A. 4 lb
B. 3 lb
C. 2.5 lb
D. 1 lb
9. How many whole eggs are there in 1 cup?
A. 6 eggs
B. 5 eggs
C. 8 eggs
D. 4 eggs
10. How many egg yolks are there in 1 cup?
A. 10 eggs
B. 11 eggs
C. 12 eggs
D. 13 eggs
11. _______ knives cut better and are easier to work than dull kind.
A. Sharp
B. Blunt
 C. Safe
D. Flat
12. Repair broken tools and equipment __________.
A. With delay
B. After cooking
C. Immediately
D. Before using
13. Check wiring of electrical equipment regularly. ________ kitchen equipment that
are not functioning.
A. Dispatch
B. Throw away
C. Report
D. Repair
14. Handle fragile tools or those tools made of glass with care. Those with breaks
should be _________.
A. Discarded
B. Keep
C. Store
D. Junked
15. Store tools and equipment in a _______ place. Do not keep them when wet.
A. Wet place
B. Clean dry place
C. High place
D. Low place
16. _________ hazards are unsafe working conditions that that can cause injury,
illness, and death. The most common workplace risks include anything that can
cause spills or trips such as cords running across the floor or ice.
A. Safety Hazard
B. Biological Hazard
C. Chemical Hazard
D. Ergonomic Hazard
17. ________ hazard are brought by workers infected with diseases or illnesses,
unhygienic personal practices that can transmit bacteria, parasites, fungi to other
workers and equipment.
A. Safety Hazard
B. Biological Hazard
C. Chemical Hazard
D. Ergonomic Hazard
18. _______ hazard brought by poop posture when working long periods of standing,
bending, pushing, and lifting objects.
A. Safety Hazard
B. Biological Hazard
C. Chemical Hazard
D. Ergonomic Hazard
19. _______ hazard brought by use of chemicals such as disinfectants for cleaning
equipment.
A. Safety Hazard
B. Biological Hazard
C. Chemical Hazard
D. Ergonomic Hazard
20. _______ hazard brought by too much stress from work.
A. Safety Hazard
B. Biological Hazard
C. Psychological Hazard
D. Ergonomic Hazard
WRITTEN TEST ANSWERS FOR MULTIPLE CHOICES:

1. A
2. B
3. D
4. C
5. A
6. C
7. B
8. D
9. A
10. C
11. A
12. C
13. C
14. A
15. B
16. A
17. B
18. D
19. C
20. C
 COMPETENCY ASSESSMENT RESULTS SUMMARY (CARS)

Reference Number: 1 2 1 3 0 6 1 2 1 0 7 0 1 2 3 4 5
Candidate’s Name: JOMER NEIL DS. DIESTA
Assessor’s Name: KEITH A. DIVINA
Title of Qualification BREAD AND PASTRY PRODUCTION NCII
TESDA NAVOTAS TRAINING
Assessment Center: Date: June 23, 2021
INSTITUTE
The performance of the candidate in the following unit(s) of competency and
corresponding methods Satisfactory Not Satisfactory
Unit of Competency Assessment Method
A. Written Test ❑
1. PREPARE AND PRODUCE B. Demonstration ❑
BAKERY PRODUCT
C. Oral Questioning ❑
Note: Satisfactory Performance shall only be given to candidate who demonstrated successfully all the competencies
identified in the above-named Qualification/Cluster of Units of Competency

❑ For issuance of ❑ For submission of ❑ For re-assessment

Recommendation: NC/COC additional documents
Please Specify:
Indicate title of COC, if full Specify:
Qualification is not met ____________________ __________________
__________________
________________ _____________________ ___
_____________________
Did the candidate overall performance ❑ YES
meet the required evidences/standards? ❑ NO
OVERALL EVALUATION ❑ Competent ❑ Not Yet Competent
General Comments [Strengths/Improvements Needed]

Candidate’s signature: Jomer Neil DS. Diesta Date: June 23, 2021
Assessor’s signature: Keith A. Divina Date: June 23, 2021

Assessment Center Manager Signature: Yolanda Olano Date: June 23, 2021

CANDIDATE’S COPY (Please present this form when you claim your NC/COC)

COMPETENCY ASSESSMENT RESULTS SUMMARY

Reference Number: 1 2 1 3 0 6 1 2 1 0 7 0 1 2 3 4 5
Name of Candidate: Jomer Neil DS. Diesta Date: June 23, 2021
TESDA NAVOTAS TRAINING
Name of Assessment Center: INSTITUTE Date: June 23, 2021
Assessment Results: ❑ Competent ❑ Not Yet Competent
 ❑ For issuance of
Recommendation: NC/COC
Indicate title of COC, if full
Qualification is not met
_______________
❑ For submission of
additional documents
Specify: _______________
___________________
__________________
❑ For re-assessment
Please Specify:
____________________
____________________
_____

Assessed by: Attested by: YOLANDA OLANO

__Keith A. Divina
AC Venue Manager
Assessor’s Name
Date: June 23, 2021 Date: June 23 2021

EVALUATION FORM
Date : June 23, 2021

Name : Keith A. Divina

Qualification : Bread and Pastry Production NCII

I Jomer Neil DS. Diesta is committed to providing effective assessment processes and resources.
Your feedback is extremely critical to our ongoing continuous improvement. Please take a
moment to provide us with your thoughts regarding the assessment process, materials and your
own performance. Please place a circle around the number which indicates your rating of the
following:

Assessment Process Poor Fair Good Excellent

Ease of the assessment process 1 2 3 4

Information provided to students regarding assessment 1 2 3 4

process

Completeness of process 1 2 3 4

Assessment Materials/Forms Poor Fair Good Excellent

Clarity of assessment materials 1 2 3 4

Amount of detail for your to complete the tasks 1 2 3 4

Provision of assessment templates/examples 1 2 3 4

ASSESSOR Poor Fair Good Excellent

Assessor Skills 1 2 3 4

Assessor Knowledge 1 2 3 4

Assessor Conduct 1 2 3 4

What parts of the assessment went well? Why?

Giving instruction and giving details to complete task are well informed.

What parts of the assessment could be improved? Why? How?

The skills of the trainee must be improved to meet the expected competencies by practicing and
improving their skill in bread and pastry production.