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5 Preparing Evidence Plan

The document is an evidence plan that outlines the assessment methods for demonstrating competency in preparing and producing bakery products. It lists 4 learning outcomes covering preparing bakery products, decorating and presenting products, and storing products. For each performance criteria, it indicates which assessment methods will be used, including written tests, finished projects, demonstrations, oral questioning, and portfolios. The goal is to show that candidates can select ingredients, prepare a variety of products, use proper equipment, bake at the right temperatures, decorate products, present items, store products correctly, and select packaging.

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Rico Esponilla
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156 views1 page

5 Preparing Evidence Plan

The document is an evidence plan that outlines the assessment methods for demonstrating competency in preparing and producing bakery products. It lists 4 learning outcomes covering preparing bakery products, decorating and presenting products, and storing products. For each performance criteria, it indicates which assessment methods will be used, including written tests, finished projects, demonstrations, oral questioning, and portfolios. The goal is to show that candidates can select ingredients, prepare a variety of products, use proper equipment, bake at the right temperatures, decorate products, present items, store products correctly, and select packaging.

Uploaded by

Rico Esponilla
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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Evidence Plan

Programme: Bread and Pastry Production NC II


Subject: Baking
Competency: PREPARE AND PRODUCE BAKERY PRODUCTS
Assessment Methods

Witten Test
Finished Project
Demonstration

Oral Questioning

Portfolio
Learning Outcomes and Performance Criteria

(The evidence must show that the candidate…)


1. Prepare bakery products
1.1 Required ingredients are selected, measured and weighed X X
1.2 A variety of bakery products are prepared X X X X
1.3 Appropriate equipment are used X X X
1.4 Bakery products are baked X X X X
1.5 Required oven temperature are selected X X
2. Decorate and present bakery products
2.1 A variety of fillings and coating/icing, glazes and
X X X
decorations for bakery products are prepared
2.2 Bakery products are filled and decorated, where required
X X X
and appropriate
2.3 Bakery items are finished X X X
2.4 Baked products are presented X X X
3. Store bakery products
3.1 Bakery products are stored X X X
3.2 Packaging are selected X X X

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