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Specific Instruction For Candidates

The document provides specific instructions for candidates taking an assessment for the qualification of Bread and Pastry Production NC II. It outlines 5 steps for the assessment including demonstrating producing bakery products like cookies within 1 hour and answering oral questions from the assessor. A competency assessor will then provide feedback on whether the candidate is competent or not yet competent.

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Lusanta, Jessa Mae B.
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806 views3 pages

Specific Instruction For Candidates

The document provides specific instructions for candidates taking an assessment for the qualification of Bread and Pastry Production NC II. It outlines 5 steps for the assessment including demonstrating producing bakery products like cookies within 1 hour and answering oral questions from the assessor. A competency assessor will then provide feedback on whether the candidate is competent or not yet competent.

Uploaded by

Lusanta, Jessa Mae B.
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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SPECIFIC INSTRUCTION FOR CANDIDATES

Qualification BREAD AND PASTRY PRODUCTION NC II


Project

Unit of Competency
Covered: ● PREPARE AND PRODUCE BAKERY PRODUCTS

1. Using the given supplies, tools, instrument and equipment, demonstrate the task listed
below for 10 candidates within 1 hour:
● Produce bakery products (Cookies)
2. Assessment shall focus on the core units of competency. The basic and common units
shall be integrated or assessed concurrently with the core units.
● Demonstration with oral questioning
● Written Exams

3. Answer the oral questions to be asked by the assessor related to your demonstration.

4. The final assessment will be the responsibility of your Accredited Competency Assessor.

5. Competency Assessor shall provide you feedback at the


end of the assessment.

The feedback shall indicate whether you are:


❑ COMPETENT
❑ NOT YET COMPETENT

DEMONSTRATION CHECKLIST WITH ORAL QUESTIONING


Trainee’s name:
Trainer’s name: Chan Chai U. Bueno
LSPU Scholarship Program
Project-Based Assessment:

Qualification: BREAD AND PASTRY PRODUCTION NC II


Unit of Competency
PREPARE AND PRODUCE BAKERY PRODUCTS

Date of assessment:
Time of assessment:
Instructions for demonstration
Given the necessary materials, tools and equipment, the candidate must be able to
produce bakery product that is cookies according to procedure within 1 hours

Materials and equipment


Measuring spoon, Measuring cup, Mixing bowl, Spatula, Ice cream scooper,
Hand mixer, Oven, Parchment paper, Whisk, Cookie sheet, Sifter, Cooling rack.

OBSERVATION
✓ to show if evidence
is demonstrated
During the demonstration of skills, did the candidate:
Yes No N/A

Required ingredients are selected, measured and weighed


according to recipe or production requirements and
established standards and procedures.
A variety of bakery products are prepared according to
standard mixing procedures/formulation/ recipes and desired
product characteristics.
Preheat the oven before putting the cookie dough.

Demonstrated application of hygiene and safety principles


according to established standards and procedures.

The candidate’s demonstration was:


❑ ❑
Satisfactory Not Satisfactory

ORAL QUESTIONING

QUESTIONS:
The Candidate should answer the following questions:

How do you know if cookie batter is good?

How do you check if the cookies are already baked?


How do you follow the procedure?

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