RATING SHEET FOR DEMONSTRATION WITH ORAL QUESTIONING
Candidate’s name
Assessor’s name
KIESSY JANE S. DONQUE
Project-Based Assessment PERFORM BREAD AND PASTRY PRODUCTION
Qualification Bread and Pastry Production NCII
Date of assessment
Time of assessment
Instruction for demonstration
Given the necessary materials, tools and equipment, the candidate must be
able to make soft roll, vanilla chiffon cake with swiss butter cream, petits fours and
swiss roll within 4 hours.
Materials and equipment : oven, hand mixer, measuring cups, measuring spoons,
weighing scale, mixing bowls, utensils, dough cutter, spatula, piping bags and
tips, sifter, rolling pin, pastry brush, baking pan, cutting board, parchment paper,
scraper, wire whisk, scissors, & knife.
Ingredients: Bread flour, evaporated milk, yeast, 11 eggs, sugar, salt, butter,
water, cake flour, oil, vanilla, cake flour, baking powder, cherries, chocolate
filling.
To show if
OBSERVATION evidence is
demonstrated
During the demonstration of skills, did the candidate YES NO N/A
● Select, measure and weigh required ingredients
according to recipe or production requirements and
established standards and procedures.
● Prepare a variety of baked products according to
standard mixing procedures/ formulation/ recipes and
desired product characteristics.
● Select and use appropriate equipment according to
required bakery products and standard operating
procedures.
● Bake bakery products according to techniques and
appropriate conditions; and enterprise requirements and
standards.*
● Select required oven temperature according to recipe
● Produce a quantity and range of specialist bakery
products/pastry/cakes according to establishment
standards and procedures.*
Demonstrate ability to produce a quantity of
bakery/pastry products/cakes according to
establishment standards and procedures.*
Decorate, fill & plate required and appropriate bakery
products according to standard recipes and/or
enterprise standards and/or customer preferences.*
Finish bakery items according to desired product
characteristics.
● Present baked products according to established
standards and procedures.
● Store and package bakery products/cakes/desserts/petits
fours according to established standards and
procedures.*
● Select and prepare fillings, coatings and decorations
● Assemble cakes/petits fours and fillings
● Sponges and cakes are cooled according to established
standards and procedures
● Prepare and present diverse range of petits fours in
accordance with established standards and procedures*
● Demonstrate knowledge on varieties & characteristics of
petits fours, cakes and pastry products*
The candidate’s demonstration was:
Satisfactory Not Satisfactory
*Critical aspects of competency
RATING SHEET FOR DEMONSTRATION/OBSERVATION WITH ORAL QUESTIONING
Candidate’s name
Assessor’s name
KIESSY JANE S. DONQUE
Project-Based Assessment
Qualification Bread and Pastry Production NCII
Units of Competency Covered Prepare and produce gateaux, tortes & cakes
Present desserts
Date of assessment
Time of assessment
Instruction for demonstration
Given the necessary materials, tools and equipment, the candidate must be
able to make soft roll in 4 hours.
Materials and equipment :
To show if
OBSERVATION evidence is
demonstrated
During the demonstration of skills, did the candidate YES NO N/A
● Select, measure and weigh ingredients according to
recipe requirements
● Select oven temperature to bake cake products
● Prepare sponges and cakes according to recipe
specifications, techniques and conditions and desired
product characteristics*
● Select and use appropriate equipment, tools and utensils
● Select and prepare fillings
● Assemble cakes and fillings
● Sponges and cakes are cooled according to established
standards and procedures
● Decorate, plate and present cakes/desserts
● Store and package cakes/desserts*
● Apply food hygiene and safety principles*
● Demonstrate knowledge on varieties and characteristics
of specialized cakes*
● Produce specialized cakes in accordance with workplace
conditions and establishment’s standards and
procedures*
The candidate’s demonstration was:
Satisfactory Not Satisfactory
*Critical aspects of competency
RATING SHEET FOR DEMONSTRATION/OBSERVATION WITH ORAL QUESTIONING
Candidate’s name
Assessor’s name
KIESSY JANE S. DONQUE
Project-Based Assessment
Qualification Bread and Pastry Production NCII
Units of Competency Covered Prepare and display petits fours
Present desserts
Date of assessment
Time of assessment
Instruction for demonstration
Given the necessary materials, tools and equipment, the candidate must be
able to make soft roll in 4 hours.
Materials and equipment :
To show if
OBSERVATION evidence is
demonstrated
During the demonstration of skills, did the candidate YES NO N/A
● Select, measure and weigh ingredients
● Select and use appropriate equipment, tools and utensils
● Select oven temperature to bake petits fours
● Select and prepare fillings, coatings, decorations
● Prepare garnishes, glazes and choux paste
● Prepare marzipan, caramelized and various types of
petits fours
● Assemble petits fours and fillings
● Decorate, plate and present petits fours
● Store and package petits fours/desserts*
● Apply food hygiene and safety principles*
● Demonstrate knowledge on varieties and characteristics
of petits fours products*
● Prepare and present diverse range of petits fours in
accordance with established standards and procedures*
The candidate’s demonstration was:
Satisfactory Not Satisfactory
*Critical aspects of competency
