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Evidence Plan & TOS

The document outlines an evidence plan to assess competency in preparing and presenting gateaux, tortes and cakes. It will collect evidence through demonstration, observation, questioning, third party reports and a written portfolio. The trainee must show they can select and prepare ingredients, bake at the right temperature, prepare fillings and assemble layers according to specifications. They must also present, store and identify storage methods for cakes meeting standards and customer preferences. Assessment will cover preparing sponges and cakes, fillings, decorating, presenting and storing cakes.

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Cei mendoza
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1K views3 pages

Evidence Plan & TOS

The document outlines an evidence plan to assess competency in preparing and presenting gateaux, tortes and cakes. It will collect evidence through demonstration, observation, questioning, third party reports and a written portfolio. The trainee must show they can select and prepare ingredients, bake at the right temperature, prepare fillings and assemble layers according to specifications. They must also present, store and identify storage methods for cakes meeting standards and customer preferences. Assessment will cover preparing sponges and cakes, fillings, decorating, presenting and storing cakes.

Uploaded by

Cei mendoza
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Evidence Plan

Competency
standard: BREAD AND PASTRY PRODUCTION NCII

Demonstration &
Unit of competency:

Observaion&
Prepare and Present Gateaux, Tortes and Cakes
Ways in which evidence will be collected:

Third party Report

Written
Portfolio
Questioning

Questioning
[tick the column]

The evidence must show that the trainee… t

 Selects, measures and weighs ingredients according to


recipe requirements, enterprise practices and customer √ √
practices
 Selects required oven temperature to bake goods in
accordance with desired characteristics, standard recipe √ √
specifications and enterprise practices
 Prepares 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
 Cools sponges and cakes according to established
√ √
standards and procedures
 Prepare and select fillings in accordance with required
√ √
consistency and appropriate flavors*
 Fills slice or layer sponges and cakes and assembled
according to standard recipe specifications, enterprise √ √
practice and customer preferences
 Select coatings and sidings according to the product
√ √
characteristics and required recipe specifications
 Present cakes on accordance with customer’s
√ √
expectations and established standards and procedures
 Select and use equipment in accordance with service
√ √
requirements
 Maintain product freshness, appearances and eating
qualities in accordance with the established standards √ √
and procedures*
 Mark or cut portion of cakes to minimize wastage and √ √
in accordance with enterprise specifications and
customer preferences
 Store cakes in accordance with establishment’s
√ √
standards and procedures
 Identifies Storage methods in accordance with product
√ √
specifications and established standards and procedures
NOTE: *Critical aspects of competency

TABLE OF SPECIFICATION
Total number
Objectives/Content Comprehen Percentage
of items
area/Topics Knowledge sion Application (%)

 Prepare Sponge and


Cakes
4 4 4 12 40%

 Prepare and Use


Fillings
2 2 2 6 20%

Decorate Cakes
1 1 2 4 12%

Present Cakes
5 16%
1 2 2

 Store Cakes
3 12%
1 1 1

9 10 11 30 100%
TOTAL

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