NAME OF TRAINEES

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PRE
PRO PARE A

Requ DU C ND P
TS ROD
and ired ingr U CE

A va weigh edie BAK
riety ed. nts a ERY
re se
of ba
k le

Appr ery p cted
opri rodu , me
a te e asur
cts i
s ed

Bak
ery p
quip
men p r epar
rodu t are ed

Requ cts a used
ir r e ba
ked
bake ed oven

A vagoods temp
r erat
ure
and iety of fil

B a d e c li are s
elect
prekpery poratio ngs and ed to
aredrod ns fo
u c r coat

Bak t s are akeb ing/
ic
ery it f ille r y p ing,
ems d an oducr g

Bak are f d de ts a lazes
ed p inish cora re
rodu ed t ed
Stor cts a
ing r e pr
esen
bake ted

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PRE ry p
P r od u
cts
PRO ARE AN

Requ DU C D PR
TS ODU
and ired ingr CE P

A va weigh edie AST

riety ed nts a RY
re se
of pa le

stry cted
Appr
opri prod , mea
a te e ucts sure
d

Past quip are p

r y pr men repa
t are red
oduc
t u s

Requ s a re b e d
bake ired oven aked

A vagoods temp
r erat
ur e
and iety of fil

P
pa
de lin a re s
elect
resptray pcroration gs and ed to
red oduc s for coat
t

Past s a r e past ing/

r
TY 2013

r y pr filled y pro icing, g

oduc and duct la

Bak ts a r deco s are zes

ed p e fin ra te
astr ishe
d d

Past y pr
r y pr oduc
oduc ts a r
t e pre

Pack s a re sent
a store ed
pres ging ar d

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ACHIEVEMENT CHART

PREervatio e selec
PAR n o t e d ap
TOR E A f pr
d

prop
IngrTES A ND Po REuSct riate
edie ND
weig n t s a C A K
ENT for t
he
r

Requ hed e seleES GAT

c EAU
good ir ed ov t e d, m X,

Spons en te easu
mpe red a
ges a ra tu nd
nd c
a re is
BREAD AND PASTRY PRODUCTION NC II

Appr kes selec

opri
a te e
are p t ed to
repa bake
quip red
men
t are
used
 T

TION NC II
Appr
opri
a te e

Spon quip
ges a men
nd c t are

Fillin akes used
gs a are c
re pr oole
d

Slice epar
ed a
nd s
asse or layer
m s e le

Coat bled pong cted
ings es a
and nd c
a

Spon sidin kes
gs a a re f
prod ges and re se illed

lecte and
Suit uct a
able nd o
cake
s are d
icing ccasi deco
s o r a

Cak and n ted s
es a deco uited
r e pr ratio
n to th

Equ esen
ted s a re u e
ipme sed
nt a
r e

Prod selec
u ted a
qual ct fresh nd u

Cakities a ness
, a pp sed
es a re m eara
minim re ma ainta

Cak ize rked ined nces
es a wast and
re st age or cut p eatin
g

Stor ored ortio
age n-co
ntro
meth lle d to

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PRE ods
PAR a re i
dent
E AN ified

Spon DD
ISPL
asse ges and AY P
m b

Fillin bled ases ETIT
are p S FO
and gs are p repa U RS

Fondconsi repa red,
ant stenc red w cut
icing y ith t and

Deco are b he r
equir
ratio roug
h t e d fla
ns a

re d vors
Sma esign
ll ch ed a
o ux

Bak past nd u
ed s e sh sed
apes
weet a

Fillin p aste r e ba
gs a a re p ked
repa and

re pr deco
Garn epar red a rate
ishe ed a
nd u
nd b
lend d
s, gla s e

Qua z es a e d d
lity m nd fi
nish

arzip ed a
Mar an is re u
zipa flavo sed
n fru

red a
Fres i ts a
re co n d sh
h fru ated aped

its/f
Sand ruit
wich segm
ents

dried are s
Appr fruit elect
opri s or ed a
ate r

e nuts nd c
Petit c epta are fi oate
s fou cles lled d
a re s

rs ar
Petit e dis elect
s fou play ed a
ed nd p

rs ar repa
Petit e sto red
s fou red i
n pr
rs ar o p

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PRE e pack e r tem

SEN aged pera
T DE

ture
Dess SSE
RTS s
erts

are p
Dess ortio
erts ned
a nd

are p pres
Dess lated ente
ert b and
deco d

uffet
rate
Varie
t y of
serv
ices d
are p

dess lann
Dess erts ed a
erts a re p nd u
repa

are s tilize
Dess
erts
t or e
d
red a
nd a d
are p rra n
REM acka ged
ARK ged
S
 are p a nd
Dess lated pres
ente
ert b
uffet
and
deco d
rate
Varie
ty of
serv
ic e d
s are
dess plan
Dess erts ned
erts a re p and
are s repa utili
Dess tore red a zed
erts d nd a
rran

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are p
REM acka ged
ARK ged
S