EVIDENCE PLAN

Competency standard:
BREAD AND PASTRY PRODUCTION NC II
Unit of competency:
PREPARE AND PRESENT GATEAUX, TORTES
AND CAKES
Ways in which evidence will be collected: Obs Dem
[tick the column] erva onst
tion ratio Int
Writ
& n& ervi
ten
Que Que ew
stio stio
The evidence must show that the trainee… ning ning
1. Ingredients are selected, measured and weighed
according to recipe requirements, enterprise
practices and customer practices.
2. Required oven temperature is selected to bake
goods in accordance with desired characteristics,
standard recipe.
3. Sponges and cakes are prepared according to
recipe specifications, techniques and conditions
and desired product characteristics.
4. Appropriate equipment is used according to
required pastry and bakery products and standard
operating procedures.
5. Sponges and cakes are cooled according to
established standards and procedures.
6. Fillings are prepared and selected in accordance
with required consistency and appropriate flavors.
7. Slice or layer sponges and cakes are filled and
assembled according to standard recipe
specifications, enterprise practice and customer
preferences.
8. Coatings and sidings are selected according to the
product characteristics and required recipe
specifications.

Date Developed: Document No.

Bread and Pastry November 2021 Issued by:

Production NCII Date Revised:
Page
Prepare and present Developed by:
gateaux, tortes and cakes Honeylet P. Ramirez Revision # 00
9. Sponges and cakes are decorated suited to the
product and occasion and in accordance with
standard recipes and enterprise practices.
10. Suitable icings and decorations are used
according to standard recipes and/or enterprise
standards and customers preferences

11. Cakes are presented on accordance with

customer’s expectations and established standards
and procedures.
12. Equipment are selected and used in accordance
with service requirements.

13. Product freshness, appearances and eating

qualities are maintained in accordance with the
established standards and procedures.
14. Cakes are marked or cut portion-controlled to
minimize wastage and in accordance with
enterprise specifications and customer preferences
15. Cakes are stored in accordance with
establishment’s standards and procedures

16. Storage methods are identified in accordance

with product specifications and established
standards and procedures

NOTE: *Critical aspects of competency

Date Developed: Document No.

Bread and Pastry November 2021 Issued by:

Production NCII Date Revised:
Page
Prepare and present Developed by:
gateaux, tortes and cakes Honeylet P. Ramirez Revision # 00
 TABLE OF SPECIFICATIONS

NUMBE % OF COGNITIVE
CONTENT R OF POINTS LEVEL ITEM
ITEMS K-C A HOTS DISTRIBUTION
Identify the
specialist cakes 5 15% 5 0 0 1-5
and sponge
Techniques and
condition for 5 15% 5 0 0 6-10
producing
specialized cakes
Product
Characteristics 5 15% 5 0 0 16-20

Baking
Equipment 5 15% 5 0 0 21-25

Fillings and
coatings/icing, 5 15% 5 0 0 11-15
glazes and
decorations for
different
specialized cakes
Identify the
specific 3 5% 2 0 1 26-28
decoration
appropriate for
the cakes
Present cakes
according to 2 5% 1 1 0 29-30
standard recipes
or enterprise for
customer’s
request
Storage
conditions and 5 15% 3 2 0 31-35
methods in
appropriate cakes

35 100% 31 3 1

Date Developed: Document No.

Bread and Pastry November 2021 Issued by:

Production NCII Date Revised:
Page
Prepare and present Developed by:
gateaux, tortes and cakes Honeylet P. Ramirez Revision # 00
 PERFORMANCE TEST

Specific Instruction for the Candidate

Qualification BREAD AND PASTRY PRODUCTION NC

II

Unit of Competency PREPARE AND PRESENT GATEAUX,

TORTES AND CAKES

General Instruction: Given the necessary tools, materials and

equipment, you are required to prepare and produce bakery product,
decorate and present the product and store it according to established
standards and procedures.

Specific Instruction:

1. Set up the utensils, tools, and equipment in the workstation.

2. Prepare the ingredients and garnishes needed.

3. Prepare and produce yeast goods.

4. Clean work areas as well as the tools and equipment.

Date Developed: Document No.

Bread and Pastry November 2021 Issued by:

Production NCII Date Revised:
Page
Prepare and present Developed by:
gateaux, tortes and cakes Honeylet P. Ramirez Revision # 00
 Date Developed: Document No.

Bread and Pastry November 2021 Issued by:

Production NCII Date Revised:
Page
Prepare and present Developed by:
gateaux, tortes and cakes Honeylet P. Ramirez Revision # 00
 QUESTIONING TOOL

Satisfactory
Questions to probe the candidate’s underpinning knowledge response
Extension/Reflection Questions Yes No

1. Why is it important to sift the flour? ❑ ❑

❑ ❑

❑ ❑

❑ ❑
Safety Questions

❑ ❑

❑ ❑
Contingency Questions

❑ ❑

❑ ❑
Job Role/Environment Questions
❑ ❑

❑ ❑

❑ ❑
Rules and Regulations
❑ ❑

❑ ❑

❑ ❑

Date Developed: Document No.

Bread and Pastry November 2021 Issued by:

Production NCII Date Revised:
Page
Prepare and present Developed by:
gateaux, tortes and cakes Honeylet P. Ramirez Revision # 00
The candidate’s underpinning
❑ Satisfactory ❑ Not
knowledge was:
Satisfactory

Date Developed: Document No.

Bread and Pastry November 2021 Issued by:

Production NCII Date Revised:
Page
Prepare and present Developed by:
gateaux, tortes and cakes Honeylet P. Ramirez Revision # 00
 DEMONSTRATION CHECKLIST
Trainee’s Name:
Trainer’s Name: Honeylet P. Ramirez
Qualification: Bread and Pastry
Production NC II
Date of Assessment:
Time of Assessment:
Instruction for demonstration:

PLEASE READ CAREFULLY

Given the supplies, materials/tools and the
equipment needed, you are required to prepare
and produce bakery products according to the
established standard and procedure with the
folowing specific tasks:

1. Set up the utensils, tools, and

equipment in the workstation.

2. Prepare the ingredients and garnishes

needed.

3. Prepare and produce yeast goods.

4. Clean work areas as well as the tools
and equipment.

During the demonstration of skills, did the candidate: Place check (√)
to show if
evidence is
demonstrated
Yes No N/A
1.

Date Developed: Document No.

Bread and Pastry November 2021 Issued by:

Production NCII Date Revised:
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gateaux, tortes and cakes Honeylet P. Ramirez Revision # 00
2.

3.

4.

5.

6.

7.

8.

9.

10

11.

12.

13.

14.

15.

16.
D
Trainees Signature a
t
e
D
Trainer’s Signature a
t
e

Date Developed: Document No.

Bread and Pastry November 2021 Issued by:

Production NCII Date Revised:
Page
Prepare and present Developed by:
gateaux, tortes and cakes Honeylet P. Ramirez Revision # 00
 WRITTEN TEST

Multiple Choice
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

TRUE OR FALSE:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

Date Developed: Document No.

Bread and Pastry November 2021 Issued by:

Production NCII Date Revised:
Page
Prepare and present Developed by:
gateaux, tortes and cakes Honeylet P. Ramirez Revision # 00
 Date Developed: Document No.

Bread and Pastry November 2021 Issued by:

Production NCII Date Revised:
Page
Prepare and present Developed by:
gateaux, tortes and cakes Honeylet P. Ramirez Revision # 00
 ANSWER KEY

Multiple Choice
1. A
2. B
3. C
4. A
5. A
6. B
7. B
8. C
9. C
10. C

TRUE OR FALSE:

1. F
2. T
3. T
4. F
5. T
6. F
7. T
8. T
9. T
10. T

Date Developed: Document No.

Bread and Pastry November 2021 Issued by:

Production NCII Date Revised:
Page
Prepare and present Developed by:
gateaux, tortes and cakes Honeylet P. Ramirez Revision # 00