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EVALUATION of Portfolio Contents: LO1 Prepare Bakery Products

This document evaluates a candidate's portfolio for the unit competency of preparing bakery products. The portfolio is assessed against the learning outcomes of selecting ingredients, preparing a variety of bakery products according to standard procedures, baking products using appropriate techniques, decorating and presenting products, and storing bakery products. The facilitator determines if the portfolio provides sufficient evidence of the candidate's abilities through materials like work journals, samples, finished products, videos, photos, and certificates. The candidate and facilitator sign to confirm the accuracy of the evidence.

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Rico Esponilla
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36 views

EVALUATION of Portfolio Contents: LO1 Prepare Bakery Products

This document evaluates a candidate's portfolio for the unit competency of preparing bakery products. The portfolio is assessed against the learning outcomes of selecting ingredients, preparing a variety of bakery products according to standard procedures, baking products using appropriate techniques, decorating and presenting products, and storing bakery products. The facilitator determines if the portfolio provides sufficient evidence of the candidate's abilities through materials like work journals, samples, finished products, videos, photos, and certificates. The candidate and facilitator sign to confirm the accuracy of the evidence.

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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EVALUATION of Portfolio Contents

Name of Candidate:
Unit Competency: Prepare Bakery Products
Workplace: Workstation 1
Name of Facilitator:
Requirements of the Unit of Competency Yes No Unsure
The contents of the portfolio provided satisfactory evidence of the candidate’s ability to:
LO1 Prepare bakery products Evidence to be provided by the Candidate
(should present at least one)
 Work Journal
1.1 Select, measure and weigh ingredients according to  Work Sample
recipe requirements  Finished Product
 Videos/Photos
 Videos/Photos
1.2 Prepare variety of bakery products according to  Work Journal
standard mixing procedures/ formulation/recipes and  Work Sample
desired product characteristics  Certificates of Achievement
 Finished Product
1.3 Select and use appropriate equipment, tools and  Work Journal
utensils  Videos/Photos
1.4 Select oven temperature to bake goods in
 Finished Product
accordance with desired characteristics, recipe
specifications and enterprise practices
 Work Journals
 Videos/Photos
1.5 Bake bakery products according to techniques and  Work Journal
appropriate conditions; and enterprise requirements  Work Sample
and standards*  Certificates of Achievement
 Finished Product
 Videos/Photos
1.6 Demonstrate knowledge on varieties and  Work Journal
characteristics of bakery products  Work Sample
 Certificates of Achievement
 Finished Product
LO2 Decorate and present bakery products
2.1 Decorate and  Videos/Photos
present products  Work Journal
using appropriate  Work Sample
decorations and  Certificates of Achievement
garnishes*  Finished Product

2.2 Prepare different


types of bakery
products according  Videos/Photos
to recipe  Work Journal
specifications,  Work Sample
desired product  Certificates of Achievement
characteristics and  Finished Product
standard operating
procedures*
2.3 Plate and decorate a
 Videos/Photos
variety of bakery
products*
 Finished Product

LO3 Store bakery products


3.1 Store and package
 Videos/Photos
bakery products*
 Finished Product
3.2 Apply food hygiene
 Videos/Photos
and safety
principles*
 Finished Product
The evidence submitted has been found
o Sufficient
o Not Sufficient
I declare that all evidences herewith presented are my own work and accurately represent my capabilities.
Learner’s Signature:
Facilitator’s Signature:

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