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Institutional Assessment

The document provides information about an institutional assessment for a Bread and Pastry Production NCII qualification. It outlines the units of competency covered, instructions for candidates, a demonstration checklist, questions for an interview, and a job sheet outlining the production of bread, Swiss roll, petit fours, and a round cake with buttercream within 4 hours.

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alvin manalaysay
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230 views14 pages

Institutional Assessment

The document provides information about an institutional assessment for a Bread and Pastry Production NCII qualification. It outlines the units of competency covered, instructions for candidates, a demonstration checklist, questions for an interview, and a job sheet outlining the production of bread, Swiss roll, petit fours, and a round cake with buttercream within 4 hours.

Uploaded by

alvin manalaysay
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Institutional Assessment

Qualification: BREAD AND PASTRY PRODUCTION NCII

Certificate of Competency 1: Bread and pastry production NC II


 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 an-
swer.
Can I? YES NO
 Select, measure and weigh ingredients according to
recipe requirements
 Prepare variety of bakery and pâtissiers’ 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 accor-
dance with desired characteristics, recipe specifi-
cations and enterprise practices
 Bake products according to techniques and appropri-
ate 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 pâtissiers’ 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:
Candidate’s Name & Signature
Evaluated by:
_____________________________________  Qualified for Assessment
AC Manager
 Not yet Qualified for Assessment
Date:
Name of Candidate:
Name of Assessor:
Qualification Title:
Assessment Venue:
Date of Assessment:
During the Observation did the Candidate?
Observation: Yes No
1. Select, measure and weigh ingredients according to recipe
requirements
2. Prepare variety of bakery and pâtissiers’ products (e.g.
bread, pastry, cake, petits fours) according to standard
mixing procedures/ formulation/recipes and desired
product characteristics
3. Select and use appropriate equipment, tools and utensils
4. Select oven temperature to bake products in accordance
with desired characteristics, recipe specifications and
enterprise practices
5. Decorate and present products
6.. Store and package bakery and pâtissiers’ products/
desserts
Feedback:

Candidate’s Signature Date:

Candidate’s Signature Date:

DEMONSTRATION CHECKLIST
Questioning For Interview

Name of Candidate:
Name of Assessor:
Qualification Title:
Assessment Venue:
Date of Assessment:
Observation: Yes No
1. What is the reason why we need to measure baking
ingredients?
2. You observe that there is a smoke appears to the mixer
while you are beating icing. What will you do?
3. You noticed that you don’t have a spatula to level off the
flour ingredients. What will you do?
4. What is the appropriate equipment you are going to wear
before measuring baking ingredients?
5. After utilizing all the materials needed. What will you do
next?
Feedback:

Candidate’s Date:
Signature

Candidate’s Date:
Signature
JOB SHEET

Title: BREAD AND PASTRY PRODUCTION NC II


INSTITUTIONAL ASSESSMENT

Performance Objective: Given necessary tools, equipment and


materials, you should be able to demonstrate the ability to produce a range
of BREAD, PASTRY, PETTIE FOUR AND CAKE according to establishment
standards and procedure. Trainee must able to show knowledge, skills and
attitude required in the preparation and producing pastry products before
the start of the operation in four hours.

Supplies/Materials: Ingredients, baking tools, weighing scales

Equipment: oven, mixer


Steps/Procedure:

Trainee must produce the following:


1. Soft bread
2. Swiss roll
3. Pettie four
4. Round Cake w/Swiss Butter Cream

Assessment Method: Demonstration


Oral Questioning
Written Exam
Performance Criteria Checklist

Time Duration: 4 hours

TIME START:

TIME FINISH:
Written Exam:
ANSWER KEY

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