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EVIDENCE PLAN

QUALIFICATION: BREAD AND PASTRY PRODUCTION NC II


Unit of Competency: Prepare And Produce Bakery Products
Learning Outcomes:
1. Prepare Bakery Products
2. Decorate and present bakery products
3. Store bakery products
Ways in which evidence will be collected:

Demonstration with oral


[tick the column]

questioning

Written Test
The evidence must show that the candidate.
 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
 Appropriate equipment used according to required bakery
products and standard operating procedures
/ /
 Bakery products are baked according to techniques and
appropriate conditions; and enterprise requirement and / /
standards
 Required oven temperature are selected to bake goods in
accordance with the desired characteristics, standards recipe / /
specifications and enterprise practices
 A variety of fillings and coating/icing, glazes and decorations
for bakery products are prepared according to standard / /
recipes, enterprise standards and/or customer preferences
 Bakery products are filled and decorated, where required and
appropriate, in accordance with standard recipes and/or / /
enterprise standards and customer preferences
 Bakery items are finished according to desired
product characteristics
/ /
 Baked products are presented according to established
standards and procedures
/ /
 Bakery products are stored according to established
standards and procedures
/ /
 Packaging are selected appropriate for the preservation of
/
product freshness and eating characteristics
 Demonstrated ability to produce a range of specialist bakery
products, both sweet and savory according to establishment /
standards and procedures *
 Demonstrated ability to produce a quantity of bakery products
/
according to establishment standards and procedures*
 Demonstrated ability to store and package bakery products
/
according to establishment’s standards and procedures*
 Demonstrated application of hygiene and safety principles
/
according to established standards and procedures*
NOTE: *Critical Aspects of Competency
Prepared by: Herrmilyn P. Laylay Date:

Checked by: Date:

DEMONSTRATION
Candidate name:
Assessor name:
Qualification:
Date of assessment:
Time of assessment:
Instructions for demonstration

(Note: Instruction for demonstration will be derived from the general


instruction of the PERFORMANCE TEST)

Materials and equipment:

 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
 Appropriate equipment are used according to
required bakery products and standard   
operating procedures
 Bakery products are baked according to
techniques and appropriate conditions; and
enterprise requirement and standards
 Required oven temperature are selected to
bake goods in accordance with the desired
  
characteristics, standards recipe specifications
and enterprise practices
 A variety of fillings and coating/icing, glazes
and decorations for bakery products are
prepared according to standard recipes,   
enterprise standards and/or customer
preferences
 Bakery products are filled and decorated,
where required and appropriate, in accordance
  
with standard recipes and/or enterprise
standards and customer preferences
 Bakery items are finished according to desired
  
product characteristics
 Baked products are presented according to   
established standards and procedures
 Bakery products are stored according to
  
established standards and procedures
 Packaging are selected appropriate for the
preservation of product freshness and eating   
characteristics
 Demonstrated ability to produce a range of
specialist bakery products, both sweet and savory   
according to establishment standards and
procedures
 Demonstrated ability to produce a quantity
of bakery products according to establishment
standards and procedures
 Demonstrated ability to store and package
bakery products according to establishment’s
standards and procedures
 Demonstrated application of hygiene and
safety principles according to established
standards and procedures
The candidate’s demonstration was:
Competent  Not Yet Competent 

Trainees’ Name and signature:


Date:
Trainers Name and signature:
Date:
QUESTIONS
Satisfactory
respon
Questions to probe the candidate’s underpinning knowledge
se
Yes No
Extension/Reflection Questions
1. What is;;;;
 
Suggested answer:
 
 
 
Safety Questions
 
 
 
Contingency Questions
 
 
 
Infrequent Events
 
 
 
Rules and Regulations
 
 
 
The candidate’s underpinning knowledge  Competent  Not Yet
was: Competent
Feedback to candidate
General comments [Strengths / Improvements needed]

Candidate signature: Date:

Assessor signature: Date:

Note: Questions must be related to the evidence requirements indicated in the


Demonstration checklist.
SUGGESTED ANSWERS FOR ORAL QUESTIONING:
Performance Test

Specific Instruction for the Candidate

Qualification

Unit of Competency

General Instruction:

Given an the necessary tools, materials and equipment (condition) ,


you must be able to Prepare and Produce Bakery Products
(performance) in 3 hrs. (time frame) according to the required training
competencies (criterion)

Specific Instructions:

 .

(Specific instructions: includes instructions like working drawing to


follow, if possible, the standard performance outcome must be stated
clearly such as surface finish, clearance or tolerance and number of
allowable errors)
TABLE OF SPECIFICATION

# of Item
test Placement
Objective/ Knowledge Comprehension Application
item
Content/Topi
MC T/F MT MC T/F MT MC T/F MT K C A
c
Prepare sauce 3 2 1 6 1,2 4, 6,
,3 5
Ingredients 3 1 3 1,4 7
,10

Code: MC – Multiple Choice


T/F – True or False
MT – Matching type

Note: Questions to be developed must be based on the evidence


requirements (from the evidence plan) where you ticked in the column under
“Written Test”.
WRITTEN TEST

Name
Date
Qualification :
Units of Competency :

TEST I. MULTIPLE CHOICE

What is the basic ingredients

___________

___________

___________

___________

___________

___________

___________

___________

___________
___________

ANSWER KEY
I. MULTIPLE CHOICE