CBLM-Bread and Pastry - Core 5

COMPETENCY - BASED
LEARNING MATERIAL
Qualification Title
BREAD AND PASTRY PRODUCTION NCII
Unit of Competency
PREPARE AND SERVE OTHER TYPES OF
DESSERTS
Module title
PREPARE AND SERVE OTHER TYPES OF
DESSERTS
Competency-based Learning Date Developed: Document No.

Material for (Bread and Pastry October 2022 Issued by:
Production NC II) Revision No. Page 1 of 51
Developed by:
Module Title:
Abelle Paula V. Malusay
Prepare and Serve Other Types
of Desserts
Janmor D. Manzano
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome to the module, “Prepare and Serve other Types of Desserts,” this was one of the
competencies in Bread and Pastry Production NC II Qualification. This qualification is a course
which includes knowledge, skills, and attitude required to possess by a TVET Trainer.
This unit of Competency, “Prepare and Serve other Types of Desserts,” comprises the
knowledge, skills and attitude that Trainees must become skilled at as required in the said
qualification.
To complete each of the Learning outcomes (L.O) of the module, you are required to undergo
a series of learning activities. In each learning outcome there are Information Sheets, Tasks Sheets,
Operation Sheets, and Activity Sheets. Follow these activities on your own and answer the Self-
Check at the end of each learning activity. Queries in mind must be asked to the trainer/facilitator to
clarify the information you are learning.
The goal of this course is the development of practical skills in supervising work-based
training. Tools in planning, monitoring and evaluation of work-based training shall be prepared
during the workshop to support in the implementation of the training program.
This module is prepared to help you achieve the required competency, in “BREAD AND
PASTRY PRODUCTION NC II”.
Recognition of Prior Learning (RPL)
You may already have some of the knowledge and skills covered in this module because you have:
 been working for some time
 already have completed training in this area.
If you can demonstrate to your trainer that you are competent in a particular skill or skills,
talk to him/her about having them formally recognized so you don’t have to do the same training
again. If you have a qualification or Certificate of Competency from previous trainings show it to
your trainer. If the skills you acquired are still current and relevant to this module, they may become
part of the evidence you can present for RPL. If you are not sure about the currency of your skills,
discuss it with your trainer.

Developed by:
Module Title:
of Desserts
Janmor D. Manzano
Remember to:
 Work through all the information and complete the activities in each section.
 Read information sheets and complete the self-check. Suggested references are
included to supplement the materials provided in this module.
 Most probably your trainer will also be your supervisor or manager. He/she is there to
support you and show you the correct way to do things.
 You will be given plenty of opportunity to ask questions and practice on the job.
Make sure you practice your new skills during regular work shift. This way you will
improve both your speed and memory and also your confidence.
 Use the Self-checks, Operation Sheets or Job Sheets at the end of each section to test
your own progress. Use the Performance Criteria Check list or Procedural Checklist
located after the sheet to check your own perormance.
 When you feel confident that you had sufficient practice, ask your Trainer to evaluate
you. The results of your assessment will be recorded in your Progress Chart and
Accomplishment Chart.
 Inside this module you will find the activities for you to complete followed by
relevant information sheets for each learning outcome. Each learning outcome may
have more than one learning activity.
You need to complete this module before you can perform the next module,
“Preparing and displaying petits fours.”

Developed by:
Module Title:
of Desserts
Janmor D. Manzano
TABLE OF CONTENTS
TITLE PAGES
List of Competencies 6
Module Content 7
Learning Outcome #1 Prepare other types of dessert 8
Learning Experiences 9
Information sheet 5.1
Prepare other types of dessert 10-14
Plan Dessert Display 15-16
Plan appropriate amount and variety for event and or service period 17-19
Self-Check 5.1 20
Task sheet 5.1 22
Performance Criteria 23
Learning Outcome #2 Plan, Prepare and Conduct a Dessert Trolley Presentation 24
Prepare and use of filling 26-27
Plate and present and/or decorate dessert 28-30
Control Service Temperature 31-33
Self-Check 5.2 34
Task sheet 5.2 36
Performance Criteria 5.2 37
Learning Outcome #3 Store and Package Dessert 38
Store and Package dessert 40-41

Developed by:
Module Title:
of Desserts
Janmor D. Manzano
Prepare a Dessert Service equipment 42-44
Control Volume for Quality Event and/or Service Period 45
Self-Check 5.3 46
Task sheet 5.3 48
Performance Criteria 5.3 49
References 50-51

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Module Title:
of Desserts
Janmor D. Manzano
SUMMARY OF COMPETENCY-BASED LEARNING MATERIAL
BREAD AND PASTRY

Qualification Title 105 hrs
PRODUCTION NC II
LIST OF CORE COMPETENCIES

No. Unit of Competency Module Title Code
1 Prepare and produce bakery Preparing and producing TRS741379

products bakery products
2 Prepare and produce pastry Preparing and producing TRS741380

products pastry products
3 Prepare and present gateaux, Preparing and presenting TRS741342

tortes and cakes gateaux, tortes and cakes
4 Prepare and display petits four Preparing and displaying TRS741344

petits fours
5 Present desserts Presenting desserts TRS741343

Developed by:
Module Title:
of Desserts
Janmor D. Manzano
MODULE CONTNENT
Unit of Competency : PREPARE AND PRESENT GATEAUX,

TORTES AND CAKES
Module Title : Preparing and Presenting Gateaux, Tortes

and Cakes
Module Descriptor : This module deals with knowledge, skills and attitude in preparing
other
Types of desserts, and other various and specialized techniques of
Desserts present presentation required by patissiers in hospitality
enteprises
Nominal Duration : 10 hours
Qualification Level : NC II
SUMMARY OF LEARNING OUTCOMES:

At the end of this module you MUST be able to:
LO1 Prepare other type of dessert

LO2 Plan Prepare and Conduct a Dessert Trolley Presentation
LO3 Store and package desserts

Developed by:
Module Title:
of Desserts
Janmor D. Manzano
Learning Outcome #1 PREPARE OTHER TYPES OF DESSERTS

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Module Title:
of Desserts
Janmor D. Manzano
ASSESSMENT CRITERIA
1. Ingredients are selected, measured and weighed according to recipe requirements,
enterprise and customer preferences.
2. Required temperature is selected to prepare products in accordance with the desired
characteristics, standard recipe specifications and enterprise practices.
3. Desserts are prepared according to recipe specifications and desired product
characteristics
4. Appropriate equipment are used according to required pastry and bakery products and
standard operating procedures
CONTENTS:
 Varieties and characteristics of specialized cakes, both classical and contemporary and
other types of desserts
 Commodity knowledge, including quality indicators of specialized cakes and other types
of desserts
 Culinary terms related to specialized cakes and other types of desserts
 Portion control and yield
 Standard recipe specifications of specialized cakes and other types of desserts
 Standard Operating Procedures in preparing other types of desserts
CONDITIONS:
Students/trainees must be provided with the following
 Commercial mixers and attachments  Oven
 Scales and Measuring Devices  Cake and sponge tins and moulds
 Piping bags and attachment  Wooden spoons
 Cutting implements for nuts and fruits, graters  Bowl cutters
 Whisks, beaters, spatulas

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Module Title:
of Desserts
Janmor D. Manzano
METHODOLOGIES:
 Lecture/discussion
 Demonstration/application
 Oral presentation
ASSESSMENT METHODS:
 Oral-recitation
 Written examination
 Observation
 Demonstration
Learning Experience / Activities
Prepare Other Types of Desserts
Learning Activities Special Instruction

Read: The following: This Learning Outcome deals with the development
Information Sheet 5.1 of the Institutional Competency Evaluation Tool
 Prepare other types of dessert which trainers use in evaluating their trainees after
Definition of terms finishing a competency of the qualification.
 Plan Dessert Display
 Plan appropriate amount and Go through the learning activities outlined for you on
variety for event or service period the left column to gain the necessary information or
knowledge before doing the tasks to practice on
Answer: performing the requirements of the evaluation tool.
The output of this LO is a complete Institutional
Self-check 5.1 Competency Evaluation Package for one
Competency of BREAD AND PASTRY
PRODUCTION NCII. Your output shall serve as
Perform: one of your portfolio for your Institutional
Task Sheet 5.1 Competency Evaluation for Prepare Other Types of
Dessert
Feel free to show your outputs to your trainer as you

accomplish them for guidance and evaluation.
This Learning Outcome deals with the development

of the Institutional Competency Evaluation Tool
which trainers use in evaluating their trainees after
finishing a competency of the qualification.

Developed by:
Module Title:
of Desserts
Janmor D. Manzano
Go through the learning activities outlined for you on
the left column to gain the necessary information or
performing the requirements of the evaluation tool.
After doing all the activities for this LO1: Prepare

Other Types of Dessert; you are ready to proceed to
the next LO2: Plan Prepare and Conduct a Dessert
Trolley Presentation
Learning Outcome # 1

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Module Title:
of Desserts
Janmor D. Manzano
INFORMATION SHEET 5.1
Learning Outcome #1 Prepare Other Types of Desserts
Learning Objectives:
After reading this Information Sheet, you should be able to:
1. Define the dessert in the menu
2. To know how to plan dessert display
3. Able to set up and prepare planning for variety for event or service
The Dessert in the Menu

Definition:
All good food affords pleasure; desserts are devised for pleasure alone.
At the end of the meal, when appetites are largely satisfied, the dessert restores the palate and hints at
sensuous luxury. It provides a vital structure and balance to a restaurant’s menu.
Presentation of dessert is very important, first impression always an advantage from a Chef points of
view, it compliments the flavour of the food.
In this book the main concept of presenting desserts is to be presented on a dining plate.
Mrs.Beeton (the 19th century culinary encyclopaedist) said once:
"If there is any poetry at all in meals or in the process of feeding, there is poetry in desserts."
Although people have eaten various kinds of sweet dishes since earliest times, the notion of a
separate sweet course, at the end of a meal, is a relatively modern idea.
As late as the 14th century, as one recorded Parisian menu reveals, a French banquet might feature
'frumenty' (a kind of sweet grain porridge) as well as fruit jellies and fritters, set alongside
haunches of venison and platters of lampreys and sturgeon, the guests helped themselves to
whatever they fancied (These days we call it buffet).
A table crowded with many different dishes, as it would bear, made an impressive display.
At the same time, because sweetening was costly, a host who served sweet dishes at every
opportunity left his guests in no doubt that he was a man of means.
Even when low priced sugar became widely available, the separation of dessert into the final course
of a meal took time.
Cooks were reluctant to abandon the grandiose table settings they had grown up with, and it was not
until the middle of the 19th century that the idea of presenting foods in the order in which they

Developed by:
Module Title:
of Desserts
Janmor D. Manzano
should be eaten, so that each course in turn was replaced with a subsequent course, won full
acceptance.
Diners welcomed a new system; since they were at last able to eat all their food while it was still at
the correct temperature.
Cooks benefited because their creations would be enjoyed at their best.
At the same time, cooks had the pleasant challenge of developing a new and demanding art form:
THE MENU.
Because of its culminating position in the menu, the dessert must complement, and even complete
with, all that has gone before it.
In order to tempt the appetites of guests at the conclusion of a long meal;
‘the dessert presentation should be exciting and attractive.’
Indeed the art of dessert cookery is very much the art of temptation.
In the past dessert presentation owed as much to architecture as to cookery; the Victorians favoured
enormous, multi tiered centerpieces, vast and fantastically assemblies decorated with spun sugar and
gold leaf.
Few diners today would be impressed by such creations.
In fact, their very size often made them a poor way of appreciating them as food. Immense jellies
For Example: they would only support their own weight if they contained so much gelatine that the
dessert's texture was almost chewy.
Nevertheless although the trend is towards relative simplicity, modern cooks still enjoy making
displays that demonstrate the beauty of their materials, and since the materials for desserts are so
varied and often so eye catching, decorative presentation remains as attainable as ever

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Module Title:
of Desserts
Janmor D. Manzano
DEFINITION OF TERMS
 Amaretto A liqueur from Italy, the primary flavour comes from sweet and bitter almond.
 Angelica Young leaf stalks of a plant which are candied and used for decoration.
 Anglaise Sauce Known as custard sauce, vanilla sauce or crème Anglaise.
 Arrowroot A kind of thickener, and it thickens at a lower temperature than either
cornstarch or flour
 Aspic Savoury jelly.
 Batter Soft completed cake mixture.
 Baume Degrees on the scale of a saccharometer (sugar hydrometer).
 Bavarois Whipped cream and melted gelatine folded to a custard sauce (also known as
Bavarian Cream).
 Beignets Fritters.
 Blackjack Dark caramelized sugar syrup used for colouring rich fruit cake mixing.
 Bombe Mixture Made from egg yolks, sugar, and cream (similar to a parfait)
 Bombes A frozen dessert with a combination of either Ice Cream, Sorbet, Sherbet and
Bombe Mixture.
 Boulangerie Bakery department.
 Butterfmilk Is made from sweet (or sour) milk after it has been churned to remove the
Fat.
 Calvados Apple brandy from France.
 Candied Preserved by immersion in super-saturated sugar solution.
 Caramel Sugar solution boiled above 150 ºC until turns golden brown.
 Caramel Fruits Fruits dipped in Caramel.
 Caramelize Sugar heated above its melting point.
 Cassata An Ice cream and Parfait specialty.
 Charlotte Moulded desserts typically made in a dome and pail-shaped moulds.
Chocolate Vermicelli Polished granules of Chocolate used as a decorations.
 Compote stewed or boiled fruit.
 Coulis cooked or raw fruit purees that are sweetened, then used or served as sauces.
 Coupe An individual serving bowl.
 Cointreau A colourless French liqueur flavoured with peel of curacao oranges.
 Crême de Cacao A chocolate-flavoured liqueur.
 Crême de Cassis liqueur made from Black currants.
 Crêpes Thin pancakes
 Crème Fraîche is a cultured cream made by adding an acid-producing bacteria to
pasteurized heavy cream.
 Croquant Melted sugar with nuts or rice
 Crystallization Formation of crystals deliberately in various sugar boiling operations.
 Dariole Special shape of mould.

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Module Title:
of Desserts
Janmor D. Manzano
 Essences Compounds used for flavouring sweets and confectionery.
 Essential Oils Aromatic oils of fruit s, nuts, flowers extracted and used as flavouring.
 Flambee To set a liqueur or brandy alight during the cooking process.
 Framboise A liqueur distilled from raspberry juice
 Frangelico Liqueur derived primarily from hazelnuts but flavoured with berries and
flowers as well.
 Frappé Chilled
 Friandise Petit Fours.
 Galette a round and flaky pastry dough
 Glacé Ice or Ice Cream.
 Glaze To impart a gloss by coating with an agent such as apricot purée/
 Glaze Caramelizing sugar by the use of the oven, salamander or blow-torch.
 Gianduja a creamy chocolate confection flavoured with toasted nut paste.
 Grand Marnier Liqueur made with oranges and aged cognac.
 Gratinate a dish coloured brown in an oven, salamander or blow-torch.
 Beurre Noisette known as brown butter or hazelnut butter
 Kirsch – Liqueur made from cherries, also known as kirschwasser.
 Liqueurs – Spirits with an alcohol content of at least 30% vol. sweetened with sugar and
flavoured with essences, essential oils or fruit juices.
 Madiera A fortified sweet wine.
 Maraschino Liqueur made from cherries and used for flavouring.
 Marsala an Italian dessert wine.
 Mascarpone Cheese is made from fresh cream derived from cow’s milk
 Macerate To steep in a liquid to soften , generally applied to fruit.
 Mise en place Basic operations prior to the service.
 Mousse A dish which is light in consistency, served either hot or cold.
 Mousseline Sauce sabayon mix fold into a whipped heavy cream.
 Nibs Small fragments, such as almond or sugar nibs.
 Nougat Mixture of melted sugar and almonds/hazelnut ground to a paste and mix with
chocolate.
 Parfait Frozen cream mixture made from syrup, egg yolks, and cream, and frozen in
moulds.
 Praline Croquant which has been coarsely chopped or milled into a smooth paste.
 Pudding A soft mixture bake or steam in a basin or dish.
 Purée Food passed through a sieve to make a thick pulp.
 Romanoff Sauce A mixture of whipped heavy cream and sour cream.
 Sabayon Sauce made from the yolks of eggs or either water or wine and sugar, beaten over
a double boiler.

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Module Title:
of Desserts
Janmor D. Manzano
 Saccharometer Special hydrometer for determining the density of sugar solutions.
 Saffron Dried stigmas of the saffron crocus.
 Salamander A type of grill heated from above.
 Tapioca Pearl Is derived from the root of the South American cassava plant, it is available
in several forms. Tapioca must be soaked in water before cooking.
 Zuppa Inglese a trifle with fresh fruit, served in a glass bowl

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Module Title:
of Desserts
Janmor D. Manzano
Plan Dessert Display
Plan dessert display appropriate to location, facilities and equipment
What is required on the dessert display?
It is nice to expect certain desserts to be available for display but the dessert display is restricted by
the facilities that are available.
Plan a dessert display appropriate to the location.
 Is it to be in a fully equipped commercial kitchen in a five star location?
 Is it to be at a tranquil picnic spot by the river 25 kilometres from the place of production?
If there is no electricity then the possibilty of having ice cream is now greatly diminshed and chilled
cream cakes and desserts will not be on the menu.
Facilities
 Electricity
 Working space
 Ability of the staff in the kitchen
 Ability of the staff front of house
 Quality of the equipment that is given to work with
 Preparation of the product can be conducted elsewhere.
All these possibilities need to be considered when planning the dessert display.
This is of no concern to the public. This is the concern of the catering business owner, the head chef
and pastry chef and requirements for the customer.
With possibilities being considered then comes the opportunity to produce whatever the customer
desires.

Developed by:
Module Title:
of Desserts
Janmor D. Manzano
Developed by:
Module Title:
of Desserts
Janmor D. Manzano
Desirable equipment for display
 Serving platters
 Sauce jugs
 Plates
 Cutlery
 Napkins
 Tongs
 Lifters
 Refrigerated cooling
 Hot display bain-marie.
What is needed for production, storage and service requirements?
After the product has been produced and stored, the equipment needed to display and serve desserts
need to be taken into consideration, as well as where it is going to be served.
Choice of Location
Most establishments will be operating out of hotel and restaurant kitchens that have all the
equipment that is required.
Prudent management practices require a complete list of all equipment that may be required to be
taken 'off-site' for when customer desires a function 'by the river' or 'in the park'.
Complexity of dessert
Some desserts are more complex than others to serve.
Hot souffle needs special consideration and teamwork so it is not desirable to place on menu for
dessert display.
Cold souffle would be a better choice for a dessert display. It will stand at room temperature for short
periods if required.

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Module Title:
of Desserts
Janmor D. Manzano
Plan appropriate amount and variety for event and or service period
Appropriate Amount
How much to produce has always been an issue in most restaurants

Keeping records of how much was produced against how many served were sold is now much easier
with computerisation.
In the past roecord that were kept were usually on scraps of paper or notes in journals.
Computers can now keep records down to the minutest details.
Al a carte is just as hard to plan for as is buffet.
Buffet has a greater control over production planning but is no gaurantee
that the product will actually be consumed.
A dessert buffet for 100 people might have a choice of 8 or 15
dessertsdesserts.
Allowing for smaller portion sizes the kitchen might produce enough to
allow for each person to have 1 serve each.
Some customers would have more than one dessert each while others will
have no dessert.
8 desserts with 15 portions of each desserts gives a total of 120 serves of
desserts produced.
Averaging like this is the only way to ensure enough production is available.
Of the 8 desserts produced there can be back-up in coolroom if number produced is insufficient.
Some desserts will be more popular than others so more of these desserts might be produced to allow
for customer choice.
Planning production is difficult and hard to predict.
Averaging is the only way to try and meet the requirements of the customer.
With each dessert will be the requirement to produce a sauce and a garnish.
It is bad planning to have the same chocolate garnish on all desserts
All this needs to be considered when planning the menu and production
Service Period

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Module Title:
of Desserts
Janmor D. Manzano
Is the function in the evening or in middle of the day, Some desserts are more popular if served
during day while other desserts served in evening might be a better choice.
Day service lighter cooler desserts
Evening service warmer desserts can be more appropriate
Garnishes.
 Chocolate motifs
 Chocolate curls
 Glace fruits
 Roasted nut slivers
 Tuilles
 Glass biscuits
 Brandy snap
 Florentine
 Almond bread
 Biscotti
 Praline.
Many a garnish can be produced for the elaborate decoration of dessert creations
Rule No:1 If there are 100 desserts then 150 garnish pieces need to be produced
Why?
 Fine delicate work sometimes breaks
 Workers handle too roughly causing breakages
 Dropped work.
Fine chocolate filigree and motifs need ot be stored in dry cool conditions. It needs to be protected
from damage.
Chocolate curls need to be contained in shallow containers that can be lidded.
 Tuilles, glass biscuits and Florentines are high in sugar and if left out they will soften as the sugar
attracts moisture from the air
 Almond bread, biscotti will soften if exposed to the air for extended period

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Module Title:
of Desserts
Janmor D. Manzano

Roasted nut slivers keep fresh taste longer if kept in sealed container. These should be roasted every
two days to keep freshness. Roast in small batches.
Hot sauces
 Butterscotch
 Anglaise sauce
 Starch thickened custards
 Chocolate.
Heat only what is required fro the service period.
Anglaise and starch thickened sauces cannot be reheated after
service period.
Cold sauces
 Anglaise
 Burnt Orange
 Chocolate sauce
 Berry coulis

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Module Title:
of Desserts
Janmor D. Manzano
SELF-CHECK 5.1
Direction: Identify the statement below. Write your answers on the space provided..
___________ 1. A trifle with fresh fruit, served in a glass bowl

___________ 2. Food passed through a sieve to make a thick pulp.
___________ 3. A dish which is light in consistency, served either hot or cold.
___________ 4. Caramelizing sugar by the use of the oven, salamander or blow-torch.
___________ 5. Liqueur derived primarily from hazelnuts but flavoured with berries and flowers
as well.
___________ 6. Thin pancakes
___________ 7. Cooked or raw fruit purees that are sweetened, then used or served as sauces
___________ 8. Sugar heated above its melting point.
___________ 9. Dark caramelized sugar syrup used for colouring rich fruit cake mixing
___________ 10. A liqueur from Italy, the primary flavour comes from sweet and bitter almond
___________ 11. Is the function in the evening or in middle of the day, Some desserts are more
popular if served during day while other desserts served in evening might be a better choice
___________ 12. Lighter cooler desserts
___________ 13. Warmer desserts can be more appropriate
___________ 14. If there are 100 desserts then 150 garnish pieces need to be produced
___________ 15. Thickened sauces cannot be reheated after service period.

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Module Title:
of Desserts
Janmor D. Manzano
ANSWER KEY 5.1
1. Zuppa Inglese
2. Purée
3. Mousse
4. Glaze
5. Frangelico
6. Crêpes
7. Coulis
8. Caramelize
9. Blackjack
10.Amaretto
11. Service Period
12. Day service
13. Evening service
14. Rule No:1
15. Anglaise and starch
16.

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Module Title:
of Desserts
Janmor D. Manzano
TASK SHEET 5.1
Title:
PREPARE OTHER TYPES OF DESSERT
Performance Objectives:
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion of the
project by the agreed date with your Trainer.
Student needs to plan a dessert buffet for 100 maximum or 25 minimum of people.
Supplies:
Your research on what kind of dessert your preparing.
Equipment:
Serving platters, Sauce jugs, Cutlery, Lifters, Dessert plate, dessert spoon, dessert fork, dessert
knife, long table (for your preparing station) with a presentation of proper cloth, napkin or tissue.
Needed a Refrigerator cooling and Hot Display brain-marie.
You may include beverages relate to your present dessert.
Steps/Procedure:
The report will cover 8 different desserts. The student needs to supply the following.
 Recipe for each dessert
 Yield expected from each recipe
 Portion size
 Cost of portion size
Include garnish cost for each dessert.
Assessment Method:
Use the Performance Criteria Checklist
Performance Criteria Checklist for

Task Sheet 5.1

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Module Title:
of Desserts
Janmor D. Manzano
Criteria YES NO
Plan dessert display
1.1 Plan dessert display:
 What desserts will be required

 Some hot, some cold, some served at room temperature.
1.2. Plan appropriate amounts:
 How many of each will be produced

 Decide which will be more popular and allow for more of
these to be produced
 Allow for smaller portion size
 Allow for possibility of more than one portion per person.
1.3. Plan sauces and garnish for each.
 Decide sauce to be served with each dessert

 Decide on garnish to be used.
Competent Not yet competent
Name of trainee:______________________________ Date:________________________________
Name of trainer:______________________________ Date:________________________________

Developed by:
Module Title:
of Desserts
Janmor D. Manzano
Learning Outcome # 2 Plan, Prepare and Conducts a Dessert Trolley Presentation
ASSESSMENT CRITERIA:
1. Dessert trolley services are planned and utilized according to available facilities
equipment and customer/enterprise requirements.
2. Variety of desserts are prepared and arranged in accordance with enterprise standards
and procedure.
CONLTENTS:
 Planning, preparing and presenting trolley services
 Arranging and preparing variety of desserts
 OHS
CONDITIONS:
Students/trainees must be provided with the following:
 Measuring Devices
 China ware
 Decorating materials
 Packaging materials
 Trolley
METHODOLOGIES:
 Lecture/discussion
 Demonstration/application
 Oral presentation
ASSESSMENT METHODS:
 Oral-recitation
 Written examination
 Observation
 Demonstration

Developed by:
Module Title:
of Desserts
Janmor D. Manzano
Learning Experience / Activities
Plan Prepares and Conduct a Dessert Trolley Presentation
Learning Activities Special Instruction

Read: The following: This Learning Outcome deals with the development
Information 5.2 of the Institutional Competency Evaluation Tool
 Prepare and use of filling which trainers use in evaluating their trainees after
 Plate and present and/or decorate finishing a competency of the qualification.
dessert
 Control Service Temperature of Go through the learning activities outlined for you on
Dessert the left column to gain the necessary information or
Answer: performing the requirements of the evaluation tool.
The output of this LO is a complete Institutional
Self-check 5.2 Competency Evaluation Package for one
Competency of BREAD AND PASTRY
PRODUCTION NCII. Your output shall serve as
Perform: one of your portfolio for your Institutional
Task Sheet 5.2 Competency Evaluation for Plan Prepare and
Conduct a Dessert Trolley Presentation.

accomplish them for guidance and evaluation.
This Learning Outcome deals with the development

of the Institutional Competency Evaluation Tool
which trainers use in evaluating their trainees after
finishing a competency of the qualification.
Go through the learning activities outlined for you on

the left column to gain the necessary information or
performing the requirements of the evaluation tool.
After doing all the activities for this LO2: Plan

Prepares and Cunduct a Dessert Trolley
Presentation; you are ready to proceed to the next
LO3: Store and Package Desserts.

Developed by:
Module Title:
of Desserts
Janmor D. Manzano
INFORMATION
Learning Outcome SHEET
# 2 Prepare 5.2 of Filling
and Use
Learning Objective:
1. Define Presented Plated Dessert
2. Able to control service or decorate dessert
3. Appreciate prepare and use of filling
Portion Dessert
Portion sizes is to be considered when overall return to the enterprise.
 What is the value of the ingredients used?
 How long does it take to produce the product? Staff costs.
 What is to be the portion size served to the customer?
 What are the expectations of the customer relative to the cost of the
portion size?
Example:
This is the story of two restaurants. Restaurant A and Restaurant B
 They both make the same size Apple pie
 They charge the same price per serve of apple pie
 Restaurant A cuts the pie into 10 portions
 Restaurant B cuts the pie into 12 portions
 Which restaurant is going to make the most profit from their Apple pie?
Why are the customers from Restaurant B happy to pay more for their slice of the pie than
Restaurant A customers?
 Does it taste better?
 Do they prefer the smaller portion size?
All things being equal then portion size and prices would always be the same.
Buffet Service

Developed by:
Module Title:
of Desserts
Janmor D. Manzano
Buffet service allows for smaller sizes to be served giving greater array of choice for the customer.
These smaller serves can actually increase turnover and be more profitable
Where 2 portions normal size becomes 4 serves on buffet.
Buffet size price per unit is 70% of the normal size price then profit is increasing.

Developed by:
Module Title:
of Desserts
Janmor D. Manzano
Plate and present and/or decorate desserts
Presenting Desserts for service
Dessert presentation is all about making the dessert look as attractive as possible to the customer.
It does not involve the creation of ‘monuments’ on each plate, but rather an attempt to create and
present food to the best of its potential.
In an ever-changing world, food tastes have also changed. Pretentious presentation has been
overtaken by a simpler and cleaner style.
Dessert presentation, while an important part of an establishment, is only part of the dining
experience.
Other factors will also influence a customer’s perception, including decor, comfort, friendliness and
the efficiency of staff.
Basic presentation principles
Colour
A chef who uses colour imaginatively can produce very effective results.
However, this must never be at the expense of flavour, texture or
balance.
For example, a piece of baked cheesecake may look more effective when
plated next to poached quince instead of a strawberry. Unless this is
deliberate there would be very little contrast in colour or texture.
Plate selection
Plates come in many shapes, sizes, patterns and colours.
Their primary role is to serve as a receptacle for food, which needs to be transported from the place
of preparation (kitchen) to the customer (dining area).
In this context, it could be argued that any container could be used when
serving food, but this is not so.
The reason: Presentation.
Positioning of food
Food is placed on the plate in specific positions. Which way is to face the
customer?
Freshness in foods

Developed by:
Module Title:
of Desserts
Janmor D. Manzano
This is nearly always appreciated by customers, particularly if the ingredients have been sensitively
handled.
Garnishes
Food garnishes are decorations added to an item for colour
contrast and to provide visual appeal and flavour.
Garnishes can be cooked or raw. Not only should garnishes be
edible, but appropriate to a particular dish.
For example, adding a candied lemon or orange zest with
chocolate mousse intead of strawberry is appropriate as their
flavours are compatible with that of the mousse and are a point of
difference.
Traditional garnishes
Some dishes have become famous for their garnishes, and although created many years ago, they are
still in use today.
Example:
 Peach Melba: poached peach dessert with vanilla ice cream and raspberry sauce.
Innovation
Innovation in commercial cookery involves the development of new ideas or the further refinement
of existing ones to suit changing tastes and trends.
In Australia, it could be said that there has been dramatic innovation in recent years.
This has been attributed to a number of factors which include:
 Multi-culturalism
 New product availability
 Increased customer awareness and expectations;
 The state of the economy (how much people have to spend);
 Tastes and trends in cuisine.
As mass tourism takes effect around the world evolution in cuisines of
all countries will happen.

Developed by:
Module Title:
of Desserts
Janmor D. Manzano
Developed by:
Module Title:
of Desserts
Janmor D. Manzano
Portion control
Portion control means ensuring that the right quantity of food is prepared and served every time a
customer orders a menu item.
Dishes can be served in different profile
 Single dessert: larger portion
 Buffet dessert: smaller portion.
Enterprises can present greater variety while maintaining cost
control and quality.
In other words, customers will consistently satisfied every
time they visit.

Developed by:
Module Title:
of Desserts
Janmor D. Manzano
Control Service Temperature of Desserts
The temperature at which desserts are served all affect the eating sensation and overall customer
satisfaction
Most people do not eat HOT desserts.
Define hot: it is not boiling.
Most people will eat food at at temperature of approximately 45°C.
This is well with in the 'Danger zone'.
This is not normally a problem. It is the amount of time that the food
has been in this temperature zone.
Hot food must be held at an internal temperature above 60°C to be
considered safe.
Food held at this temperature will deteriorate in quality very quickly.
Food Quality versus Food Safety
Food that is held at temperatures above 60°C will dehydrate quickly thus making the food dry and
less palatable.
When serving buffet it will be that food is withdrawn from from display due to the fact that is not
looking very good. This is well with in the two (2) Four (4) hour rule.
Two - four hour rule
To be observed when preparing and serving food generally.
“Any ready-to-eat, potentially hazardous food, if it has been at temperatures between 5C and 60C:
 For a total of less than 2 hours, must be refrigerated or used immediately
 For a total of more than 2 hours but less than 4 hours must be used immediately
 For a total of 4 hours or longer, must be thrown out.”
Poterntially hazardous foods found in desserts
High protien foods milk, cream, eggs
How many of these ingredients are going to be kept 'in the danger zone'?
Sauces: Anglaise; any starch thickened custard
Cold Desserts

Developed by:
Module Title:
of Desserts
Janmor D. Manzano
Cream based desserts that are held in suspension with gelatine need to be chilled below 4°C to be
stable.
As these desserts rise in temperature above this temperature the visual aspect of the dessert
diminishes. The dessert will spread because the cream warms and the gelatin looses stability causing
the dessert to spread.
Ultimately the dessert will collapse and sread over the plate. All before the 'four hour' time has
elapsed.
The four hour period is defined because it is the 'lag' period that bacteria will go through before they
start to multiply after being exposed to a new environment.
Frozen Desserts
Frozen is defined as 'hard'.
Technically no desserts are sold hard.
Ice cream has come from the freezer where it is held until required
for service. Because there is air incorporpated into the mixture
when it is churned Ice cream will contain a percentage (%) of air.
Parfaits are aerated and will quickly come to room temperature
Aerated desserts will soften quickly because of the air that is in the mixture
These desserts will be stored for long periods at a temperture of 18°C but when required for service
they will be moved to a freezer that holds them at a temperture of approximately minus 5°- minus
10°C.
This allows product to soften enough for the customer to enjoy the 'cold' sensation of the 'frozen'
dessert.
Frozen desserts ready for consumption will need to be held in a freezer of approximatetly minus 5°-
minus 10°C for short periods of time. 1 or 2 days.
Room Temperature Dessert
Desserts served at room temperaturewill be the easiest to maintain
temperature suitability.
These desserts need to be protected from outside contamination and are
stable at room temperature for the day period.
This is due to the nature of the ingredients
 Low protein
 High sugar

Developed by:
Module Title:
of Desserts
Janmor D. Manzano

Low moisture.
Sauces
Sauces for desserts can be included in all the above categories.
Hot sauces need to be kept hot; excess should be discarded at the end of service
Cold sauces need to be kept chilled
Excess sauce can be kept for the next service period depending on style of
sauce
Dairy based (egg ceam milk) or starch thickened sauces would only have a
life of 2 days if kept chiiled so can be excess can be reserved for the next
service period if temperature has been maintained below 4°C.
Never mix old and new sauces
High sugar sauces will have a life much longer time period. Clean excess
sauce from outside of containers.

Developed by:
Module Title:
of Desserts
Janmor D. Manzano
SELF-CHECK 5.2
Part I - Direction: Write TRUE if the statement is correct FALSE if not.
_____________ 1. Plates come in many shapes, sizes, patterns and colours
_____________ 2. Enterprises can present greater variety on not maintaining cost control and
quality.
_____________ 3. In this context, it could be argued that any container could be used when serving
food, but this is not so.
_____________ 4. Innovation in commercial cookery involves the development of new ideas or the
further refinement of non-existing ones to suit changing tastes and trends.
_____________ 5. Garnishes can be cooked or raw.
_____________ 6. All dishes have become famous for their garnishes, and although created many
years ago, they are still in use today.
_____________ 7. In Australia, it could be said that there has been dramatic innovation in recent
years.
_____________ 8. Food garnishes are decorations added to an item for shapes and viraity and to
provide visual appeal and flavour.
_____________ 9. As mass tourism takes effect around the world evolution in cuisines of all
countries will happen.
_____________ 10. A chef who uses colour imaginatively can produce very non-effective results.
Part II - Direction: Explain each of the following. Write your answer on the space provided
below. (2 point each)
1. Food Quality versus Food Safe

2. Two- four hour rule
3. Potentially hazardous food found in dessert
4. Cold dessert
5. Frozen dessert

Developed by:
Module Title:
of Desserts
Janmor D. Manzano
Developed by:
Module Title:
of Desserts
Janmor D. Manzano
ANSWER KEY 5.2
PART I
1. TRUE
2. FALSE
3. TRUE
4. FALSE
5. TRUE
6. FALSE
7. TRUE
8. FALSE
9. TRUE
10. FALSE
PART II
Answer may vary.

Developed by:
Module Title:
of Desserts
Janmor D. Manzano
TASK SHEET 5.2
Title:
PLAN AND CONDUCT A DESSERT PRESENTATION
Student needs to plan a dessert buffet for example of 100 people.
Supplies:
Apple pie dessert recipe
2 cups – All Purpose Flour, 2 tablespoons – Sugar, 1 tablespoon – Salt, 1 bar – butter, ½ cup –
water, ½ teaspoon – vinegar, 2 table spoons - All purpose Flour, ½ cup – lighbrown sugar, 6
pcs of apple, ½ tablespoon – Cinnamon powder, 2 tablespoon – Cornstarch, 1 pc of Eggs, ½
cup of Nestly.
Equipment:
knife, long table (for your preparing station) with a presentation of proper cloth, napkin or
tissue. Needed a Refrigerator cooling and Hot Display brain-marie.
Steps/Procedure:
 Portion size
Assessment Method:

Task Sheet 5.2

Developed by:
Module Title:
of Desserts
Janmor D. Manzano
Criteria YES NO
Present Plated Dessert:
2.1 Define the portion size of each dessert:
 A standard recipe is involved with yield shown. A buffet serve

of same dessert will be proportionally smaller
 Show both.
2.2. Present for each of the desserts and how they will be presented.
 Each dessert plated with both sauce and garnish.
2.3. Each dessert needs to be allocated to a temperature control

program.
 Hot Desserts: how are they going to be kept hot and held for
service period
 How quality is going to be addressed during that service
period
 Cold Desserts: how these will be held during service period
 Room Temperature desserts: how is integrity going to be
controlled.

Developed by:
Module Title:
of Desserts
Janmor D. Manzano
Learning Outcome #3 Store And Package Desserts
ASSESSMENT CRITERIA:
1. Desserts are stored in accordance with the required temperature and customer’s
specifications
2. Desserts are packaged in accordance with established standards and procedures.
CONTENTS:
 Temperature range in storing desserts
 Packaging design techniques
 Standards and procedures in storing and packaging desserts
 OHS
CONDITIONS:
Students/trainees must be provided with the following:
 Packaging materials
 Thermometer
 Display cabinets including temperature controlled cabinets
 Refrigerator
 Chillers
 Freezers
 China ware
METHODOLOGIES:
 Lecture- discussion
 Demonstration
 Application
 Presentation
ASSESSMENT METHODS:
 Hands-on
 Direct observation
 Practical demonstration

Developed by:
Module Title:
of Desserts
Janmor D. Manzano
Store and Package Desserts
Learning Activities Special Instructions
This Learning Outcome deals with the development of the

Read: The following: Institutional Competency Evaluation Tool which trainers use
Information Sheet 5.3 in evaluating their trainees after finishing a competency of
 Store and Package Dessert the qualification.
 Prepare a dessert service
equipment Go through the learning activities outlined for you on the left
 Control Volume for Quality column to gain the necessary information or knowledge
During Event and/or Service before doing the tasks to practice on performing the
Period requirements of the evaluation tool.
The output of this LO is a complete Institutional Competency
Evaluation Package for one Competency of BREAD AND
Answer: PASTRY PRODUCTION NCII. Your output shall serve as
one of your portfolio for your Institutional Competency
Self-check 5.3-1 Evaluation for Store and Package Dessert.
 Part I
 Part II accomplish them for guidance and evaluation.
This Learning Outcome deals with the development of the

Institutional Competency Evaluation Tool which trainers use
in evaluating their trainees after finishing a competency of
Perform: the qualification.
Task Sheet 5.3
Go through the learning activities outlined for you on the left
column to gain the necessary information or knowledge
before doing the tasks to practice on performing the
requirements of the evaluation tool.
After doing all the activities for this LO3: Store and Package
Dessert; you are ready to proceed dicussing Prepare and
Serve other Types of Dessert
Learning Experiences / Activities


Developed by:
Module Title:
of Desserts
Janmor D. Manzano
INFORMATIONSHEET
INFORMATION SHEET3.1-1
5.3
Learning Outcome #3 Store and Package Dessert

Learning objectives:
1. Define Present Dessert Display
2. To know the importance of Present dessert display
3. Able to present dessert display
Present Dessert Display

Portion, Decorate, Arrange Dessert Display
Using the template below, draw a plan of the dessert layout on the plate
Slice of Apple Pie
Garnish
Sauce
Rules
Yes there are rules to plating food:
Place food on plate as you wish customer to see it
 Top of the plate is the farthest away from the customer
 Bottom of the plate is closest to the customer.
 Place the food on the plate to maximise visual impact to the customer.

Developed by:
Module Title:
of Desserts
Janmor D. Manzano
Show on the plate the following
 main portion of dessert
 sauce
 garnish
When designing layout shape, colour, garnish and glaze all have visual impact on the customers
mind.

Developed by:
Module Title:
of Desserts
Janmor D. Manzano
Prepare a Dessert Service Equipment
Equipment required to serve the dessert will depend on how it is to be served.
 A la carte
 Buffet
 Counter service.
A la carte service
A la carte will only require the customer to be supplied with the
tools to consume the dessert.
 Knives
 Spoons
 Forks
 Plates.
Other equipment that might be neede to placed on the table for customers to use
 Sauce boats
 Condiment containers.
Buffet service
Buffet service will require equipment for the customer to lift
the product onto their plate.
 Tongs
 Cake lifters
 Service spoons.

Developed by:
Module Title:
of Desserts
Janmor D. Manzano
Counter service
Counter service the equipment is required by the service staff behind the bar who are responsible
Other equipment that may be needed.
 Sauce pots or boats
 Squeeze bottles.
The style of service will be determined by the enterprise.
 An enterprise can have all 3 styles of service under their control
 Main dining room
 Function rooms
Coffee shop service.
Larger equipment required might be:
 Chilled refrigeration units for display of cold desserts
 Bain maries or chafing dishes for hot desserts
 Mobile trolleys required for display purposes.
Off site service
Will the service be held 'in premises' or 'off-site'?
When service is to be held away from the main place of business then many other considerstions
need to be looked at.
Guest facitlties
 Seating
 Toilets
 Washing facilities.
Service facilities
 Tables for guests
 Seating
 Refrigeration for food
 Electricity availability

Developed by:
Module Title:
of Desserts
Janmor D. Manzano

Water for human consumption, (potable water)
 Garbage collection facilities
 Dishwashing facilities.

Developed by:
Module Title:
of Desserts
Janmor D. Manzano
Control Volume for Quality During Event and/or Service Period
Peaks and troughs of service
This only applies when a la carte service takes place or mutilple functions are requitred at special
times of the year like New Year celebrations.
 How many portions are needed each service
 How much product will be left over if too much is produced.
Action taken to minimise loss/wastage when displaying desserts for an event or service:
 Place buffet items on smaller platters
 Use more decorations to make buffet table look fuller
 Buffet tables are more compact
 Use different heights on same table.
Optimising display conditions:
How to make the display look full when stock is getting low
towards the end of service period
 Not to have platters 3/4 full
 Mix items on platters
 Use smaller patters.
Protecting items from contamination:
 Keep food covered until last minutes
 Use fans blowing over foods to keep flies away.
Maintaining eye appeal and freshness:
 Mix colours to add interest
 Do not allow dryness to appear on surface where possible
 Different height products on same platter.
Matching the amount of items displayed to number of customers and usage rate:

Developed by:
Module Title:
of Desserts
Janmor D. Manzano

Use larger platters to start buffet and as numbers slow use smaller platters during top ups.

Developed by:
Module Title:
of Desserts
Janmor D. Manzano
SELF-CHECK 5.3
Part I - Direction: Explain Portion, Decorate, Arrange Dessert Display (10 points)
Slice of Apple Pie
Garnish
Sauce
Part II - Direction: Explain the importance of Prepare a dessert service equipment. Write your
answer on the space provided below. (10 points)

Developed by:
Module Title:
of Desserts
Janmor D. Manzano
ANSWER KEY 5.3
PART I
Answer may vary.
PART II
Answer may vary.

Developed by:
Module Title:
of Desserts
Janmor D. Manzano
TASK SHEET 5.3
Title:
PRESENT DESSERT DISPLAY
Student needs to plan a dessert buffet for 100 people.
A report needs to be submitted to your Trainer and this report needs to include the following
information.This report will relate to this entire unit and will compliment any practical
assessment.
The dessert buffet will have a variety of desserts available from which to choose.
Some will be hot desserts, some that need to be served chilled and some served at room
temperature.
The buffet will be served in fully equipped building with inside and outside dining.
Supplies:
Your presented Dessert
Equipment:
knife, long table (for your preparing station) with a presentation of proper cloth, napkin or
tissue. Needed a Refrigerator cooling and Hot Display brain-marie.
Steps/Procedure:
 Portion size
Assessment Mthod:

Developed by:
Module Title:
of Desserts
Janmor D. Manzano
Task Sheet 5.3
Criteria YES NO
Present dessert display:
3.1 Perform for how desserts will be displayed:
Draw plate stencil and then show how desserts will be positioned on
plate
Define how many portions will be obtained from recipe
Shape of dessert to be defined, height as well as.
3.2. Complete of all equipment that may be required to deliver

service.
List equipment required in kitchen and also front of house.
3.3. Report all temperature requirements for all desserts on menu.
How long can theses desserts be held at these temperature?

Why can they not be held for longer?
Each sauce used needs to have a temperature control program
attached.

Developed by:
Module Title:
of Desserts
Janmor D. Manzano
References:
https://www.academia.edu/31869379/CBLM_BREAD_AND_PASTRY_PRODUCTION_NC_II_’
west
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Developed by:
Module Title:
of Desserts
Janmor D. Manzano
http://ecoursesonline.iasri.res.in/mod/page/view.php?id=109366#:~:text=Flour%20batter%20method
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https://www.craftybaking.com/howto/emulsify
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https://www.diys.com/layer-cake-filling-ideas/
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https://www.restaurantware.com/blog/post/5-best-ways-to-safely-deliver-desserts/
http://niftem.ac.in/site/pmfme/packagingnew/cakepackaging.pdf
https://www.joyofbaking.com/cakes/PetitFoursRecipe.html
https://www.dandvplastics.com/how-to-display-your-baked-goods-to-drive-up-sales/blog.html
https://foodsafety.ces.ncsu.edu/wp-content/uploads/2020/04/Storing-Bread-and-Baked-
Foods_April2020.pdf?fwd=no
https://hicaps.com.ph/how-do-we-present-and-decorate-bakery-products/

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Janmor D. Manzano

CBLM-Bread and Pastry - Core 5

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COMPETENCY - BASED

Competency-based Learning Date Developed: Document No.

Recognition of Prior Learning (RPL)

Competency-based Learning Date Developed: Document No.

Competency-based Learning Date Developed: Document No.

Competency-based Learning Date Developed: Document No.

Competency-based Learning Date Developed: Document No.

BREAD AND PASTRY

LIST OF CORE COMPETENCIES

1 Prepare and produce bakery Preparing and producing TRS741379

2 Prepare and produce pastry Preparing and producing TRS741380

3 Prepare and present gateaux, Preparing and presenting TRS741342

4 Prepare and display petits four Preparing and displaying TRS741344

5 Present desserts Presenting desserts TRS741343

Competency-based Learning Date Developed: Document No.

Unit of Competency : PREPARE AND PRESENT GATEAUX,

Module Title : Preparing and Presenting Gateaux, Tortes

Nominal Duration : 10 hours

SUMMARY OF LEARNING OUTCOMES:

LO1 Prepare other type of dessert

Competency-based Learning Date Developed: Document No.

Competency-based Learning Date Developed: Document No.

Competency-based Learning Date Developed: Document No.

Learning Activities Special Instruction

Feel free to show your outputs to your trainer as you

This Learning Outcome deals with the development

Competency-based Learning Date Developed: Document No.

After doing all the activities for this LO1: Prepare

Competency-based Learning Date Developed: Document No.

The Dessert in the Menu

Competency-based Learning Date Developed: Document No.

Competency-based Learning Date Developed: Document No.

Competency-based Learning Date Developed: Document No.

Competency-based Learning Date Developed: Document No.

Competency-based Learning Date Developed: Document No.

Competency-based Learning Date Developed: Document No.

Competency-based Learning Date Developed: Document No.

How much to produce has always been an issue in most restaurants

Competency-based Learning Date Developed: Document No.

Competency-based Learning Date Developed: Document No.

Competency-based Learning Date Developed: Document No.

___________ 1. A trifle with fresh fruit, served in a glass bowl

Competency-based Learning Date Developed: Document No.

Competency-based Learning Date Developed: Document No.

Use the Performance Criteria Checklist

Performance Criteria Checklist for

Competency-based Learning Date Developed: Document No.

Plan dessert display

1.1 Plan dessert display:

 What desserts will be required

1.2. Plan appropriate amounts:

 How many of each will be produced

1.3. Plan sauces and garnish for each.

 Decide sauce to be served with each dessert

Competent Not yet competent

Name of trainee:______________________________ Date:________________________________

Name of trainer:______________________________ Date:________________________________

Competency-based Learning Date Developed: Document No.

Competency-based Learning Date Developed: Document No.

Learning Activities Special Instruction

Feel free to show your outputs to your trainer as you

This Learning Outcome deals with the development

Name of trainee: Date:__

Name of trainer: Date:__

Name of trainee: Date:__

Name of trainer: Date:__

Name of trainee: Date:__

Name of trainer: Date:__