TESDA-SOP-CO-07-F21

Rev.No. 01 – 07/20/15

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

PangasiwaansaEdukasyongTeknikal at PagpapaunladngKasanayan

APPLICATION FORM
PICTURE
REFERENCE NUMBER : BPP 1 7 1 3 1 4 2 1 4 0 0 0 0 0 1 colored,
Qual – YY Region Province Number Series Number Series
passport size,
alpha
code Assigned to AC white
background
to be filled – out by the Processing Officer

Applicant’s Signature Date of Application

Name of School/Training Center/Company: Asian College of Science and Technology Foundation Inc..

Address: 1013 Aurora Blvd. Project 3 Quezon City

Title of Assessment applied for: BREAD MAKING( LEADING TO BREAD AND PASTRY PRODUCTION NC II )
 Full Qualification  COC
1. Client Type
 TVET Graduating Student  TVET graduate  Industry worker  K-12  Onsite (Abroad)
2. Profile
2.
1.
Name:

SURNAME F L O R E N T I N O

FIRSTNAME A D R I E N E
NAME EXTENSION
MIDDLE INITIAL M
MIDDLE NAME M A N A N S A L A (e.g. Jr., Sr.)

2. Mailing 79 – Cuatro De Julio St. Sto Niño IV

2. Address:
Number, Street Barangay District
Quezon City NCR 1113
City Province Region Zip Code
2.3. Mother’s Name Lourdes G. Florentino 2.4. Father’s Name Cesar H. Florentino
2.5.Sex 2.6.Civil 2.7. Contact Number(s) 2.8.Highest Educational 2.9.Employment Status
Status Attainment
 Male
 Single Tel:
 Elementary Graduate
 Casual

 Female
 Married
Mobile:093237419  High SchoolGraduate
 Job Order
84
 Widow/er E-mail:
 TVET Graduate
 Probationary

 Separated Fax:
 College Level
 Permanent

 College Graduate
 Self - Employed
Others:
 Others: ____________
 OFW
2.1 Birth date D 2.1 Birth 2.12
M 1 M 2 D 1 Y 8 Y 1 MANILA Age: 336
0 (mm/dd/yy): 2 1 place: Age:
3. Work Experience (National Qualification-related)
3.1. 3.2. 3.3. 3.4. 3.5. 3.6
Monthly Status of No. of Yrs.
Name of Company Position Inclusive Dates
Salary Appointment Working Exp.
N/A N/A N/A N/A N/A N/A N/A
(For more information, please use separate sheet)
4. Other Training/Seminars Attended (National Qualification-related)
4.1. 4.2. 4.3. 4.4 4.5
Title Venue Inclusive Dates No. of Hours Conducted By
N/A N/A N/A N/A N/A N/A

(For more information, please use separate sheet)

5. Licensure Examination(s) Passed

5.1. 5.2. 5.3. 5.4. 5.5. 5.6.
Year
Title Taken Examination Venue Rating Remarks Expiry Date
N/A N/A N/A N/A N/A N/A

(For more information, please use separate sheet)

6. Competency Assessment(s) Passed

6.1. 6.2. 6.3 6.4. 6.5. 6.6.
Qualificati
Title on Level Industry Sector Certificate Number Date of Issuance Expiration Date
N/A N/A N/A N/A N/A N/A

(For more information, , please use separate sheet)

ADMISSION SLIP
REFERENCE NUMBER : BPP 1 7 1 3 1 4 2 1 4 0 0 0 0 0 1

Name of Applicant: Adriene M. Florentino Tel. Number: 09323741984

Assessment Applied for: BREAD

MAKING ( LEADING TO Official Receipt Number:
PICTURE
BREAD AND PASTRY PRODUCTION NC II ) (Passport
Date Issued:
size)
To be accomplished by the Processing Officer
Name of Assessment Center: ICROPS INTERNATIONAL ASSESSMENT AND TRAINING CENTER INC.

Check submitted requirements: Remarks:

 Accomplished Self-Assessment Guide  Bring own Personal Protective Equipment

 Three (3) pieces colored passport size pictures

 Others. Pls. specify

Assessment Date: Assessment Time:

MARJORIE DE VERA ADRIENE M. FLORENTINO

Printed Name & Signature of Processing Officer Printed Name & Signature of Applicant

Date: Date:

Note: Please bring this Admission Slip on your assessment date.

 TESDA-OP-QSO-02-F08
Rev.No.00-03/01/17

BPP 1 7 1 3 1 4 2 1 4 0 0 0 0 0 1
Reference No. Q alpha AC number
Year Region Province
code series Number series
To be filled out by the Competency Assessor
UNIQUE LEARNERS IDENTIFIER (ULI):
- - - - 0 0 1
Competency Assessment Results Summary (CARS)-TESDA copy
Candidate Name: Florentino, Adriene M.
Assessor Name: Manalo, Henry P.
Title of Qualification/ Cluster of
Units of Competency BREAD AND PASTRY PRODUCTION NCII
AssessmentCenter: Date of Assessment:
ACSAT
The performance of the candidate in the following unit(s) of competency and corresponding
assessment methods. Not
Satisfactory
Satisfactory
Unit of Competency Assessment Method
A. Observe/Demonstration with
1. Perform Bread and Pastry Production
Oral Questioning
Note: Satisfactory Performance shall only be given to candidate who demonstrated successfully all the competenciesidentified in the
above-named Qualification/Cluster of Units of Competency.
 For submission of
Recommendation  For issuance of NC/COC
Additional documents
For re-assessment (pls. specify)
(Indicate title/s of COC, if Full Qualification is not met) ______________________
Specify:___________
____________________________________ ______________________
_______________
____________________________________
Did the candidate overall performance meet the required evidences/standards?  Yes  No
OVERALL EVALUATION  Competent  Not Yet Competent

General Comments [Strengths/Improvements needed] packet

Candidate signature: Date: 12/ 20 / 17
Assessor signature: Date: 12/ 20 / 17
Name & Signature of AC
Manager
Date: 12/ 20 / 17


CANDIDATE’S COPY(Please present this form when you claim your NC/COC)
COMPETENCY ASSESSMENT RESULTS SUMMARY PICTURE for
Reference No. BPP 1 7 1 3 1 4 1 1 6 0 0 1 NC
(To be put in a packet)
(Do not staple or paste)

Name of Candidate: Adriene M. Florentino Date Issued: 12/ 20 / 17

Title of Qualification/ Cluster of
Units of Competency BREAD AND PASTRY PRODUCTION NCII
Name of AssessmentCenter: ACSAT Date of
Assessment:
Assessment Results:  Competent  Not Yet Competent
 For issuance of NC/COC  For submission of Additional  For re-assessment
Recommendation: (Indicate title/s of COC, if Full Qualification is not met) documents. Specify: (pls. specify)

Assessed by: Attested by:

_____________________________ CAROLYN M. DE CHAVEZ

Name/s and Signature Name and Signature of
Assessment Center Manager

Date: 12/ 20 / 17 Date: 12/ 20 / 17

UNIQUE LEARNERS IDENTIFIER (ULI):

- - - - 0 0 1
 TESDA-SOP-CO-07-F22
Rev.No.01-07/20/15

Reference No. BPP 1 7 1 3 1 4 2 1 4 0 0 0 0 0 1

to be filled out by the Processing Officer

UNIQUE LEARNERS IDENTIFIER (ULI):
- - - - 0 0 1
to be filled – out by the Processing Officer
SELF ASSESSMENT GUIDE
Qualification: BREAD AND PASTRY PRODUCTION NCII

Certificate of Competency 1: PERFORM BREAD AND PASTRY PRODUCTION

 Prepare and produce bakery products

 Prepare and produce pastry products
Units of Competency
 Prepare and present gateaux, tortes and cakes
Covered:
 Prepare and display petits four
 Present desserts
Instruction:
 Read each of the questions in the left-hand column of the chart.
 Place a check in the appropriate box opposite each question to indicate your answer.
Can I? YES NO
 Select, measure and weigh ingredients according to recipe
requirements
 Prepare variety of bakery and patissiers’ products (e.g. bread, pastry,
cake, petits fours) according to standard mixing
procedures/formulation/recipes and desired product characteristics
 Select and use appropriate equipment, tools and utensils
 Select oven temperature to bake goods in accordance with
desired characteristics, recipe specifications and enterprise
practices
 Bake products according to techniques and appropriate
conditions; and enterprise requirements and standards*
 Decorate and present products*
 Prepare different types of desserts according to recipe specifications,
desired product characteristics and standard operating procedures*
 Plate and decorate a variety of dessert products*
 Store and package bakery and patissiers’ products/ desserts*
 Apply food hygiene and safety principles*
 Demonstrate knowledge on varieties and characteristics of
products and desserts
I agree to undertake assessment in the knowledge that information gathered will only be used for professional
development purposes and can only be accessed by concerned assessment personnel and my
manager/supervisor.

___________________________________ Date: 12/ 20 / 17

Candidate’s Name & Signature
Evaluated by:
 Qualified for Assessment
CAROLYN M. DE CHAVEZ
AC Manager  Not yet Qualified for Assessment
Date:
 TESDA-OP-CO-05-F31
Rev.No.00-03/08/17

Technical Education and Skills Development Authority

ASSESSMENT AND CERTIFICATION PROGRAM

ATTENDANCE SHEET

BREAD AND PASTRY PRODUCTION NCII

Name of Competency Asian College of Science and Technology

Assessment Center: Foundation, Inc.
Date of Assessment: November 20, 2017
No Reference Assessment
CANDIDATE’S NAME Signature
. Number: Results
1. Florentino, Adriene M. BPP171314214000001
2. Berdera, Dennis G. BPP171314214000002
3. General, Joan C. BPP171314214000003
4. Pascual, Ma. Blanca B. BPP171314214000004
5. Oletin, Jezar S. BPP171314214000005
6. NOTHING TO FOLLOW
7.
8.
9.
10.
Assessor/s:
TESDA Representative:
______ Henry P. Manalo ______
Signatre over Printed Name __________________________
Signature over Printed Name
Accreditation Number:BPP – CA 17141300014

___________________________________________
Signature over Printed Name
Accreditation Number:______________________
AC Manager:
____Carolyn M. De Chavez____
Signature over Printed Name
 TESDA-OP-CO-05-F28
Rev.No.00-03/08/17

Technical Education and Skills Development Authority

ASSESSMENT AND CERTIFICATION PROGRAM

LETTER OF APPOINTMENT

November 15, 2017

HENRY P. MANALO
Competency Assessor
Bread and Pastry NC II

Dear Sir/Madam:

This letter officially appoints you as competency assessor on November 17, 2017 for Bread and
Pastry Production NC II at Asian College of Science and Technology Foundation, Inc. 1013
Aurora Boulevard, Quezon City. Please report to the Assessment Center as scheduled.

If you have any questions, please call Ms. Carolyn M. De Chavez at 9123238. We look forward
to your acceptance of this appointment.

Very truly yours,

CAROLYN M. DE CHAVEZ
AC Manager

Conforme:

HENRY P. MANALO
Signature of Assessor
 EVIDENCE PLAN

Competency Standard : BREAD AND PASTRY PRODUCTION NC II

Unit of competency: PREPARE BAKERY PRODUCT
Ways in which evidence will be

and Questioning
Observation and
collected :

Demonstration
( select a column )

Questioning

Third party
The evidence must show that the

Portfolio

Written
trainee…

report
Demonstrates ability to produce a range
of specialist bakery products, both sweet
and savory according to establishment
standards and procedures
Demonstrates ability to produce a
quantity of bakery product according to
establishment standards and procedures
Demonstrates ability to store and package
bakery products according to
establishment standards and procedures
Demonstrates application of hygiene and
safety principles according to
establishment standards and procedures
Obtain materials, tools and equipment
needed to conform to requirements.
Plan and prepare work to ensure
occupational health and safety policies
and procedures are followed.

Prepare by: Henry P. Manalo Date:

Check by: Date:

 OBSERVATION CHECKLIST
Candidate Name: Adriene M. Florentino

Assessor Name: Henry P. Manalo

Assessment Center: Asian College of Science and Technology Foundation Inc.

Competency Standard: Bread and Pastry Production NC II

Unit of Competency: Prepare and Produce Bakery Products
Instruction for the Assessor

1. Observe the candidate communicate effectively using the English language.

2. Describe the assessment activity and the date on which it was undertaken,
3. Place a check in the box to show that candidate complete each aspect of the activity to the
standard expected in the enterprise.
4. Complete the feedback section form.

Date of Observation
Description of Assessment Activity

Location of Assessment Activity

Candidate…… If Yes, Please
mark check
 Can select, measure and weight ingredients according to
recipe requirement

 Can prepare variety of bakery product according to standard

of mixing procedures / formulation / recipes and desired
product characteristics

 Can select and use appropriate equipment, tools and utensils

 Can select oven temperature to take products in accordance

with desired characteristics,, recipes specification and
enterprise practices

 Can bake products according to techniques and appropriate

conditions and enterprise requirements and standards

 Can prepare different types of dessert according to recipe

specification, desired products charcteristic and standard
operating procedures

 Can apply food hygiene and safety principle

Did the candidates overall performance meet the standard? Yes No

Feedback to candidate:

Assessor Signature: Date : 12/ 20 / 17

 OBSERVATION AND QUESTIONING CHECKLIST

Candidate Name: Adriene M. Florentino

Assessor Name: Henry P. Manalo

Assessment Center: Asian College of Science and Technology Foundation Inc.

Competency Standard: Bread and Pastry Production NC II

Unit of Competency: Prepare and Produce Bakery Products
Instruction for the Assessor

1. Observe the candidate communicate effectively using the English language.

2. Describe the assessment activity and the date on which it was undertaken,
3. Place a check in the box to show that candidate complete each aspect of the activity to the
standard expected in the enterprise.
4. Complete the feedback section form.

Date of Observation
Description of Assessment Activity

Location of Assessment Activity

Candidate…… If Yes, Please
mark check
 Has select, measure and weight ingredients according to
recipe requirement

 Has prepare variety of bakery product according to standard

of mixing procedures / formulation / recipes and desired
product characteristics

 Has select and use appropriate equipment, tools and utensils

 Has select oven recipes specification and enterprise practices

temperature to take products in accordance with desired
characteristics,,

 Has bake products according to techniques and appropriate

conditions and enterprise requirements and standards

 Has prepare different types of dessert according to recipe

specification, desired products charcteristic and standard
operating procedures

 Has apply food hygiene and safety principle

Did the candidates overall performance meet the standard? Yes No

 Satisfactory
QUESTIONS
Response

The candidate should answer the following questions: YES NO

 How did you select and measure the ingredients?

 What is the oven temperature required in baking?

 What is the important of proper use of PPE?

 Why in presence of mind important during demonstration?

 Why it is important to cool properly the cake?

 How will you dispose waste materials?

 When do you practice the 5’S?

The candidate underpinning knowledge was:

Satisfactory Not Satisfactory

Feedback to candidates;

The candidate overall performance was:

Satisfactory Not Satisfactory

Assessor Signature: Date: 12/ 20 / 17

DEMONSTRATION
Candidate’s Name
Assessor’s Name
Assessment Center
Competency Standards
Unit of Competency
Date of Assessment
Time of Assessment
Instructions for DEMONSTRATION
Adriene M. Florentino
Henry P. Manalo
ACSAT
Bread and Pastry Production
Prepared and Produce Bakery Product

Give the necessary materials, tools and equipment, the candidate must be
able to perform the following tasks in one (1) hour:
1. Prepare the measurement of ingredients
2. Prepare the dinner roll
3. Present dinner roll
4. Store dinner roll
Materials and Equipment
 Oven
 Mixer

Materials / Ingredients
 300g APF
 30g Butter
 7.5g Yeast
 80g Sugar
 1pc Egg
 2 T. Oil
 100 ml Milk
 80 ml Water
 ½ t. Salt

Tools
 Sheet pan
 Sifter
 Mixing Bowls
 Measuring Cups / Measuring Spoons
 Pastry Brush
 Dough Cutter
 Timer

OBSERVATION CHECKLIST To show if evidence is demonstrated

During the demonstration of skills, did the YES NO N/A
candidate:
 Select, measure and weight ingredients according to
  
recipe requirement

 Prepare variety of bakery product according to

  
standard of mixing procedures / formulation / recipes
and desired product characteristics
 QUESTIONING TOOL

RATING SHEET FOR ORAL QUESTIONING

Satisfactory
Questions to probe the candidate’s underpinning knowledge response
Extension/Reflection Questions Yes No
 What would you do if to the ingredients selected like egg is not in good
condition?  
 What would you do if the selected ingredient like flour is not sifted  
Safety Questions
 What safety measure should be observed when plugging an electric  
mixer?
 What safety measurement to be observed while opening the oven  
Job Role/Environment Questions
 What would you do if you run out of gas?  
Contingency Questions
 What are other tools should be used in the absence of electric mixer?  
Rules and Regulations
 What is the main advantage in following safety guidelines?  
The candidate’s underpinning knowledge
 Satisfactory  Not
was:
Satisfactory
General Comment (Strengths / Improvements Needed)

Candidate’s Signature:
Date: 12/ 20 / 17
Assessor’s Signature
Date: 12/ 20 / 17
 Performance Checklist for Preparing Candidate for Assessment
Trainee’s Name: Adriene M. Florentino Date: 12 / 20 / 17

During the performance of the task did you consider the following criteria?
CRITERIA YES NO

Did the assessor…..

 Check the attendance of the candidates?

 Collect admission slip?
 Instruct
 The candidates to sign the attendance sheet?
 Provide overview of the qualification to be assessed
(National Assessment and Certification Arrangements)?
 Instruct the candidates to accomplish the competency
assessment agreement?
 Orient the candidate on the following:
 Explain the context, purpose and the assessment
process?
 Explain the Qualification or units of competency to be
assessed and the evidence to be collected?
 Outline the assessment procedures to be undertaken?
 Assessed the needs of the candidates and determine
any allowable adjustments in the assessment
procedure?
 Seek feedback regarding the candidates understanding
of the Qualification / units of competency to be
assessed, evidence requirements, and assessment
process?
 Make the necessary announcements just before the
start of the assessment?
 Specify the do’s and don’ts inside the assessment
center?
Comments:

______________________________________
Trainer’s Signature Over Printed Name
 PORTFOLIO RECORD SHEET

Candidate’s Name Adriene M. Florentino

Assessor’s Name Henry P. Manalo
Competency Standards Bread and Pastry NC II
Unit of Competency Prepared and Produce Bakery Products
Item Number 1 2 3 4 5

Certificate of

Certificate of

Certificate of

Employment
Recognition
Attendance

Certificate
Type of Evidence

Training
(Insert Information in the Column)

Diploma
The evidence shows that I…
 select, measure and weight ingredients
according to recipe requirement

 prepare variety of bakery product according to

standard of mixing procedures /
formulation / recipes and desired product
characteristics

 select and use appropriate equipment, tools

and utensils

 select oven recipes specification and

enterprise practices temperature to take
products in accordance with desired
characteristics,,

 bake products according to techniques and

appropriate conditions and enterprise
requirements and standards

 prepare different types of dessert according to

recipe specification, desired products
charcteristic and standard operating
procedures

I declare that all evidence presented is my own work and accurately represents
my abilities.

Candidate’s Signature: Date: 12/20/17

 PORTFOLIO EVALUATION FORM

Candidate’s Name Adriene M. Florention

Assessor’s Name Henry P. Manalo

Bread and Pastry NC II

Competency Standards

Prepared and Produce Bakery

Unit of Competency Products

The evidence provided by the candidate is:

 Valid  Authentic  Sufficient  Current

The contents of the portfolio provided satisfactory Item

evidence that the candidate (tick the box): No.
 Can select, measure and weight ingredients according to
recipe requirement 

 Can prepare variety of bakery product according to

standard of mixing procedures / formulation / recipes and

desired product characteristics

 Can select and use appropriate equipment, tools and

utensils 

 Can select oven temperature to take products in accordance

with desired characteristics,, recipes specification and

enterprise practices

 Can bake products according to techniques and appropriate

conditions and enterprise requirements and standards 

 Can prepare different types of dessert according to recipe

specification, desired products charcteristic and standard

operating procedures

 Can apply food hygiene and safety principle


 Performance Checklist for Gathering Assessment Evidence
Trainee’s Name: Adriene M. Florentino Date: November 20, 2017

During the gathering of assessment evidences did you consider the listed
criteria?

Criteria YES NO
Evidences are gathered in terms of validity, consistency,
currency, recency, authenticity and, sufficiency?

Evidence are gathered in terms of the four dimensions of

competency?

Evidences are gathered in compatibility to the elements,

performance criteria, range of variables and evidence
guide in the relevant units of competency?

Evidences are gathered to support other evidences?

Provide the candidates with complete materials, tools and

equipment required to complete the task?

Administer the assessment in accordance with

competency-based assessment methodology?

Give specific instructions to the candidate clearly and

slowly?

Observe carefully the specified time limits provided in the

assessment package?

Translate written and verbal instructions from English

into local dialects as needed?

Allow the candidate to raise questions before the start of

the assessment?

Stay at the assessment area during the entire duration of

the assessment activity?

Stop the candidate when accident is imminent?

Record details of evidence collected and make judgement

about the candidate’s competence based on collected
evidence?

Comments:

______________________________________
Trainer’s Signature Over Printed Name
 TESDA-OP-CO-05-F37
Rev.No.00-03/08/17

Performance Evaluation Instrument

Assessor’s Name Henry P. Manalo
Qualification Bread And Pastry Production NC II
Date
Name of Respondent Adriene M. Florentino Accomplished
November 20, 2017
[Pls. Tick () where applicable]
 ACAC Manager  Candidate
INSTRUCTIONS: Put a tick () mark in the appropriate column
5– Very Satisfactory 3 – Good
SCALE GUIDE 1 – Poor
4 – Satisfactory 2 – Fair
RATING
ITEM
5 4 3 2 1
1. Physical appearance and composure
(Pangkalahatanganyongpisikal at kung paanomagdalasasarili)
2. Ability to pace instruction
(Kakayahangmagpaliwanagngmalumanay at mahusay kung
anoangmgadapatgawin)
3. Ability to establish good rapport with candidates
(Kakayahangmagpadaloyngkomunikasyonsapagitanniya at
ngmgakukuhangpagsusulit)
4. Ability to ensure that the candidate understands the instruction
(Kakayahangsiguraduhinganglahatnginstruksyon ay
naiintindihanngmgakukuhangpagsusulit)
5. Ability to answer querries, comments, etc.
(Kakayahangmagbigayngkarapatdapatnasagot o tugonsamgatanong, puna o
mgapaglilinaw)
6. Ability to establish the assessment context and purpose of assessment
(Kakayahangmagpaliwanagtungkolsalayuninngpagsusulit)
7. Ability to plan and prepare the evidence gathering process
(Kakayahangpaghandaan at iayosangmgapangangailangansa
pagsusulit)
8. Ability to provide allowable/reasonable adjustments in the assessment procedure
(Kakayahangmagbigayngmakabuluhangkonsiderasyonsa may
Mgapangangailangansapagsusulit)
9. Ability to conduct assessment in accordance with the methodologies
(Kakayahangipatupadangpagsusulitayonsamgaitinakdang
panuntunan)
10. Ability to collect appropriate evidence during the conduct of assessment
(Kakayahangmangalap at sumuringmgatamangebidensya
habangnagbibigayngpagsusulit
11. Ability to provide clear and constructive feedback on the assessment decision
(Kakayahangmagbigayngmalinaw at tamangkaukulangopinyon
saresultangpagsusulit)
12. Ability to provide fair, reliable and valid assessment decision
(Kakayahangmagbigayngpantay, ugma at tamangdesisyonsaresultangpagsusulit)
Sub -
score
FINAL RATING
Signature of
Respondent

FOR TESDA USE ONLY

EVALUATOR’S REMARKS:

RECOMMENDATION:
 YES
For re-accreditation  For further review
 NO