INSTITUTIONAL ASSESSMENT

Qualification: Bread and Pastry Production NC II

Unit of Competency Prepare and Produce Bakery Products

Specific Materials and  Commercial mixers and  Flours

Equipment: attachments
 Sugars
 Cutting implements
 Eggs
 Scales
 Milk
 Measures
 Cream
 Bowls
 Gelatin
 Ovens
 Fruits
 Moulds, shapes and
 Nuts
cutters
 Flavorings and essences
 Baking sheets and
 Chocolate
containers
 Leavening agents (yeasts,
 Various shapes and sizes
baking powder, etc.)
of pans
Ways in which evidence will be collected:

Demonstration with Oral

[tick the column]

Written Test
Questioning
The evidence must show that the trainee…
Select, measure and weigh the required ingredients according to recipe or  
production requirements and established standards and procedures
Prepare a variety of bakery products according to standard mixing  
procedures/formulation/recipes and desired product characteristics
Use appropriate equipment according to bakery products and standard  
operating procedures
Bake bakery products according to techniques and appropriate conditions;  
and enterprise requirement and standards
Select required oven temperature to bake goods in accordance with the
desired characteristics, standards recipe specifications and enterprise  
practices
 INSTITUTIONAL ASSESSMENT

Qualification: Bread and Pastry Production NC II

Unit of Competency Prepare and Produce Pastry Products

Specific Materials and  Commercial mixers and  Flours

Equipment: attachments  Sugars
 Cutting implements  Eggs
 Scales  Milk
 Measures  Cream
 Bowls  Gelatin
 Ovens  Fruits
 Moulds, shapes and  Nuts
cutters  Flavorings and essences
 Baking sheets and  Chocolate
containers
 Various shapes and sizes
of pans
Ways in which evidence will be collected:

Demonstration with Oral

[tick the column]

Written Test
Questioning
The evidence must show that the trainee…
Select, measure and weigh the required ingredients according to recipe or  
production requirements and established standards and procedures
Prepare a variety of pastry products according to standard mixing  
procedures/formulation/recipes and desired product characteristics
Use appropriate equipment according to pastry products and standard  
operating procedures
Bake pastry products according to techniques and appropriate conditions;  
and enterprise requirement and standards
Select required oven temperature to bake goods in accordance with the
desired characteristics, standards recipe specifications and enterprise  
practices
Select appropriate packaging according for the preservation of product  
freshness and eating characteristics
 INSTITUTIONAL ASSESSMENT

Qualification: Bread and Pastry Production NC II

Unit of Competency Prepare and Present Gateaux, Tortes and Cakes

Specific Materials and  Commercial mixers and  Genoise sponge

Equipment: attachments  Swiss roll
 Whisks  Sponge fingers
 Beaters  Pound cakes
 Spatulas, wooden spoons  Fruit, fresh and crystallized
 Cutting implements for  Fruit purees
nuts and fruits  Jams
 Graters  Nuts
 Scales, measures  Creams
 Bowl cutters  Mousse
 Piping bags and  Custard
attachments  Glazes and jellies
 Ovens  Icing
 Cake and sponge tins and  Chocolates
moulds  Sprinkled icing sugar
 Colored/flavoured sugar
 Marzipan coatings
 Fondants, butter cream,
boiled icings
Ways in which evidence will be collected:
Demonstration with Oral
[tick the column]

Written Test
Questioning

The evidence must show that the trainee…

Select, measure and weigh the ingredients according to recipe  
requirements, enterprise practices and customer practices
Select required oven temperature is selected to bake goods in accordance
with desired characteristics, standard recipe specifications and enterprise  
practices
Prepare sponges and cakes according to recipe specifications, techniques  
and conditions and desired product characteristics
Use appropriate equipment according to required pastry and bakery  
products and standard operating procedures
 INSTITUTIONAL ASSESSMENT

Qualification: Bread and Pastry Production NC II

Unit of Competency Prepare and Display Petits Fours

Specific Materials and  Glass  Custards

Equipment:  Crystal  Creams
 Ceramic  Ganache
 Metallic platters and trays  Fresh fruits
 Glazes
 Fondant icing
 Chocolate
 Tulip paste
 Sugar lace
 Croquant

Ways in which evidence will be collected:

Demonstration with Oral

[tick the column]

Written Test
Questioning
The evidence must show that the trainee…
Prepare, cut and assemble sponges and bases according to standard  
recipes and enterprise requirements and practices
Prepare fillings with the required flavors and consistency  
Bring fondant icing in accordance with the required temperature and  
established standards and procedures
Bake and decorate a selection of small choux paste shapes in accordance  
with establishment standards and procedures
Prepare and blend baked sweet paste in accordance with establishment  
standards and procedures
 INSTITUTIONAL ASSESSMENT

Qualification: Bread and Pastry Production NC II

Unit of Competency Present Desserts

Specific Materials and  Commercial mixers and  Graters

Equipment: attachments  Scales
 Whisks  Measures
 Beaters  Bowl cutters
 Spatulas  Piping bags and
 Wooden spoons attachments
 Cutting implements for  Ovens
nuts and fruits
Cake and sponge tins and
modules
Ways in which evidence will be collected:

Demonstration with Oral

[tick the column]

Written Test
Questioning
The evidence must show that the trainee…
Portion and present desserts according to product items, occasion and  
enterprise standards and procedures
Plate and decorate desserts in accordance with enterprise standards and  
procedures
Plan and utilize dessert buffet services according to available facilities,  
equipment and customer/enterprise requirements
Prepare and arrange variety of desserts in accordance with enterprise  
standards and procedures
Store desserts in accordance with the required temperature and  
customer’s specifications
Package desserts in accordance with established standards and  
procedures