Technical Education and Skills Development Authority

ASSESSMENT AND CERTIFICATION PROGRAM

ATTENDANCE SHEET

BREAD AND PASTRY PRODUCTION NCII

Name of Competency
Tarlac School of Arts and Trade Inc.
Assessment Center:
Date of Assessment: July 15, 2024

Assessment
No. CANDIDATE’S NAME Signature
Results
1. Julie Ann S. Diaz
2. Julian Andrei S. Diaz
3. Nothing to follow
4. Nothing to follow
5. Nothing to follow
6. Nothing to follow
7. Nothing to follow
8. Nothing to follow
9. Nothing to follow
10. Nothing to follow
Assessor/s: TESDA Representative:

MARY ANN S. DOMIMGO MR. JUANITO D. DELA CRUZ

Signature over Printed Name Signature over Printed Name
Accreditation Number: CA-BPP101819952024

CAC Manager:
Processing Officer:
MARIA D. DE JESUS
MARGIE FAJARDO
Signature over Printed Name
Signature over Printed Name

Accreditation Number: ASN 2258744555

 Technical Education and Skills Development Authority
ASSESSMENT AND CERTIFICATION PROGRAM

ATTENDANCE SHEET

BREAD AND PASTRY PRODUCTION NCII

Name of Competency
Tarlac School of Arts and Trade Inc.
Assessment Center:
Date of Assessment:
Assessment
No. CANDIDATE’S NAME Signature
Results
1. Julie Ann S. Diaz
2. Julian Andrei S. Diaz
3.
4.
5.
6.
7.
8.
9.
10.
Assessor/s: TESDA Representative:

MARY ANN S. DOMINGO MR. JUANITO D. DELA CRUZ

Signature over Printed Name Signature over Printed Name
Accreditation Number: CA-BPP101819952024

Processing Officer: CAC Manager:

MARGIE FAJARDO MARIA S. DE JUSUS

Signature over Printed Name Signature over Printed Name

Accreditation Number: ASN 2258744555

 EVIDENCE PLAN/EVALUATION PLAN

TRAINEES NAME
FACILITATOR’S NAME MARY ANN S. DOMINGO
QUALIFICATION BREAD AND PASTRY PRODUCTION NCII

Prepare and produce bakery products

Prepare and produce pastry products
UNIT OF COMPETENCY 
Prepare and present gateaux, tortes and
COVERED cakes
 Prepare and display petits fours
 Present desserts
Ways in which evidence will be collected:

Demonstration
[tick the column]

Written Test
Questioning

Interview
with Oral
The evidence must show that the candidate……
Selects, measures and weighs Ingredients according recipe
requirements, enterprise practices and customer practices.*

Selects required oven temperature to bake goods in

accordance with desired characteristics, standard recipe
specifications and enterprise practices

Prepares sponge and cake according to recipe specifications,

techniques and conditions and desired product
characteristics.*

Uses appropriate equipment according to required pastry and

bakery products and standard operating procedures.*

Cools Sponge and cake according to established standards

and procedures

Identifies filling according to what specific cake it is

appropriate.

Prepares and selects filling in accordance with required

consistency and appropriate flavors.*
Fills and assemble slice or layer sponge and cakes according
to standard recipe specifications, enterprise practice and
customer preference

Select coatings and sidings according to the product

characteristics and required recipe specifications

Decorates sponge and cakes suited to the product and

occasion and in the accordance with standard recipes and
enterprise practices

Uses suitable icings and decorations according to standard

recipes and/or enterprise standards and customer
preferences.*

Presents sponge and cakes on accordance with customers

expectations and established standards and procedures

Selects and uses equipment in accordance with service

requirements.*

Maintains product freshness, appearances and eating

qualities in accordance with the established standards and
procedures.*

Marks or cut cake portion-controlled to minimize wastage

and in accordance with the enterprise specifications and
customer preferences

Stores cakes in accordance with establishment’s standards

and procedures

Identifies storage methods in accordance with a product

specifications and established standards and procedures.*
 EVIDENCE PLAN/EVALUATION PLAN

TRAINEES NAME Julie Ann S. Diaz

FACILITATOR’S NAME MARY ANN S. DOMINGO
QUALIFICATION BREAD AND PASTRY PRODUCTION NCII

Prepare and produce bakery products

Prepare and produce pastry products
UNIT OF COMPETENCY 
Prepare and present gateaux, tortes and
COVERED cakes
 Prepare and display petits fours
 Present desserts
Ways in which evidence will be collected:

Demonstration
[tick the column]

Written Test
Questioning

Interview
with Oral
The evidence must show that the candidate……
Selects, measures and weighs Ingredients according recipe
requirements, enterprise practices and customer practices.*

Selects required oven temperature to bake goods in

accordance with desired characteristics, standard recipe
specifications and enterprise practices

Prepares sponge and cake according to recipe specifications,

techniques and conditions and desired product
characteristics.*

Uses appropriate equipment according to required pastry and

bakery products and standard operating procedures.*

Cools Sponge and cake according to established standards

and procedures

Identifies filling according to what specific cake it is

appropriate.

Prepares and selects filling in accordance with required

consistency and appropriate flavors.*
Fills and assemble slice or layer sponge and cakes according
to standard recipe specifications, enterprise practice and
customer preference

Select coatings and sidings according to the product

characteristics and required recipe specifications

Decorates sponge and cakes suited to the product and

occasion and in the accordance with standard recipes and
enterprise practices

Uses suitable icings and decorations according to standard

recipes and/or enterprise standards and customer
preferences.*

Presents sponge and cakes on accordance with customers

expectations and established standards and procedures

Selects and uses equipment in accordance with service

requirements.*

Maintains product freshness, appearances and eating

qualities in accordance with the established standards and
procedures.*

Marks or cut cake portion-controlled to minimize wastage

and in accordance with the enterprise specifications and
customer preferences

Stores cakes in accordance with establishment’s standards

and procedures

Identifies storage methods in accordance with a product

specifications and established standards and procedures.*
 Rating Sheet for Demonstration

Candidates Name: Julian Andrei S. Diaz

Assessor’s Name: MARY ANN S. DOMINGO
Unit of Competency:  Prepare and produce bakery products
 Prepare and produce pastry products
 Prepare and present gateaux, tortes and
cakes
 Prepare and display petit fours
 Present desserts
Qualification: BREAD AND PASTRY PRODUCTION NCII
Date of Assessment July 15, 2024
Time of Assessment 8:00 AM – 5:00 PM
Instructions for demonstration
Given the necessary tools and equipment the candidates will be able to
perform on how to prepare and produce pastry products, and following the
required task to be performed (mise en plus and make a Chiffon cake and soft
roll using creaming method) given 3 hrs. to perform the tasks .

 Materials  Tools and equipment

Sifted flour Big mixing bowl
Baking powder Small Mixing bowl
salt Rubber scraper
butter sifter
sugar Measuring spoon
Large eggs measuring cup
Vanilla extract Parchment paper
buttermilk pan
Liquid red food colouring Wire rack
White distilled vinegar oven
Baking soda Electric mixer
During the demonstration of skills, the candidate: YES NO N/A

 Wear appropriate PPE and follow safety procedures.

 Prepare and measure all the ingredients accurately.

(mise en plus)
 Pre heat oven to 350 degrees. Grease 8 inches pan
and put parchment paper.
 Sift together the flour, baking powder, salt, and in a
large bowl.
 Cream the butter until soft then add the sugar and
beat until light and fluffy.
 Add the egg and beat until incorporated and add the
vanilla extract and beat until combined.
 Whisk the buttermilk and the red food coloring in a
measuring cup.
 Alternately add the flour mixture and butter milk to
 the butter mixture, in 3 additions, beginning and
ending with the flour with the mixer in low speed.
 Combine the vinegar and baking soda in a small
cup.
 Fill the pan and bake in the pre heated oven for
approximately 20-30 minutes, or until a toothpick
inserted in the center of the cake comes out clean.
 Cool the cake in the pan on a wire rack and then
remove from the pan.
The candidate’s overall performance was:

Satisfactory Not Satisfactory

Feedback to candidate:

Name and Signature of the Candidate Date

JULY 15,2024
JULIAN ANDREI S. DIAZ

Name and Signature of the Assessor Date

JULY 15,2024
MARY ANN S. DOMINGO
 Rating Sheet for Demonstration

Candidates Name: Julie Ann S. Diaz

Assessor’s Name: MARY ANN S. DOMINGO
Unit of Competency:  Prepare and produce bakery products
 Prepare and produce pastry products
 Prepare and present gateaux, tortes and
cakes
 Prepare and display petits fours
 Present desserts
Qualification: BREAD AND PASTRY PRODUCTION NCII
Date of Assessment JULY 15, 2024
Time of Assessment 8:00 AM – 5:00 PM
Instructions for demonstration
Given the necessary tools and equipment the candidates will be able to
perform on how to prepare and produce pastry products, and following the
required task to be performed (mise en plus and make a Chiffon cake and soft
roll using creaming method) given 3 hrs. to perform the tasks .

Materials
 Tools and equipment
Sifted flour
Big mixing bowl
Baking powder
Small Mixing bowl
salt
Rubber scraper
butter
sifter
Cocoa powder
Measuring spoon
sugar
measuring cup
Large eggs
Parchment paper
Vanilla extract
pan
buttermilk
Wire rack
Liquid red food colouring
oven
White distilled vinegar
Electric mixer
Baking soda
During the demonstration of skills, the candidate: YES NO N/A
 Wear appropriate PPE and follow safety procedures.

 Prepare and measure all the ingredients accurately.

(mise en plus)
 Pre heat oven to 350 degrees. Grease 8 inches pan
and put parchment paper.
 Sift together the flour, baking powder, salt, and
cocoa powder in a large bowl.
 Cream the butter until soft then add the sugar and
beat until light and fluffy.
 Add the egg and beat until incorporated and add the
vanilla extract and beat until combined.
 Whisk the buttermilk and the red food coloring in a
measuring cup.
 Alternately add the flour mixture and butter milk to
the butter mixture, in 3 additions, beginning and
ending with the flour with the mixer in low speed.
 Combine the vinegar and baking soda in a small
cup.
 Fill the pan and bake in the pre heated oven for
approximately 20-30 minutes, or until a toothpick
inserted in the center of the cake comes out clean
 Cool the cake in the pan on a wire rack and then
remove from the pan.
The candidate’s overall performance was:

Satisfactory Not Satisfactory

Feedback:

Name and Signature of the Candidate Date

JULIE ANN S. DIAZ JULY __,2024

Name and Signature of the Assessor Date

JULY__,2024
MARY ANN S. DOMINGO
 Rating Sheet for Oral Questioning

Questions to prove the candidate’s Satisfactory response

underpinning knowledge

Extension/Reflection Questions Yes No

What is the difference between all-

purpose flour and cake flour?  

What is the difference between

margarine and butter?  

Why do we need not to open the oven

when the cake is not yet rise?  

Safety Questions
What will you use to get hot?  
object from the oven?
How will you lift hot object from the  
oven?

Contingency Questions
What we will do if someone is suffers  
from first degree burn?
 
Job Role/Environment Questions
What is the importance of segregating  
wastes material?
Rules and Regulations
Why do we need to pre heat the oven?  
Why do we need to wear PPE?  
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory
Feedback to candidate:

Candidate’s name and JULIE ANN S. DIAZ Date: JULY 15,2024

Signature:
Assessor’s Name and Date: JULY 15,2024
MARY ANN S. DOMINGO
Signature:
 Rating Sheet for Oral Questioning

Questions to prove the candidate’s Satisfactory response

underpinning knowledge

Extension/Reflection Questions Yes No

What is the difference between all-

purpose flour and cake flour?  

What is the difference between

margarine and butter?  

Why do we need not to open the oven

when the cake is not yet rise?  

Safety Questions
What will you use to get hot?  
object from the oven?
How will you lift hot object from the  
oven?

Contingency Questions
What we will do if someone is suffers  
from first degree burn?
 
Job Role/Environment Questions
What is the importance of segregating  
wastes material?
Rules and Regulations
Why do we need to pre heat the oven?  
Why do we need to wear PPE?  
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory
Feedback to candidate:

Candidate’s name and JULIAN ANDREI S. DIAZ Date: JULY 15 ,2024

Signature:
Assessor’s Name and Date: JULY 15,2024
Signature: MARY ANN S. DOMINGO
 SELF ASSESSMENT GUIDE

Qualification BREAD AND PASTRY PRODUCTION NCII

Unit of Competency  Prepare and produce bakery products
 Prepare and produce pastry products
 Prepare and present gateaux, tortes and cakes
 Prepare and display petits fours
 Present desserts
Instruction:
Please check the appropriate box of your answer to the questions below.
Can I? YES NO
PARTICIPATE IN WORKPLACE COMMUNICATION
Obtain and convey workplace information
Participate in workplace meetings and discussion
Complete relevant work -related documents
Work in A Team Environment
Describe team role and scope
Identify own role and responsibility within team
Work as a team member
Practice Career Professionalism
Integrate Personal Objectives with Organizational Goals
Set and Meet Work Priorities
Maintain Professional Growth and Development
Practice Occupational Health and Safety Procedures
Identify Hazards and Risks
Evaluate Hazards and Risks
Control Hazards and Risks
Maintain Occupational Health and Safety (Ohs) Awareness
Perform Workplace and Safety Practice
Follow workplace procedures for health, safety and
security policies
Deal with emergency situations
Maintain safe personal presentation standards
Provide Effective Customer Service
Greet customer
Identify customer needs
Deliver service to customer
Handle queries through telephone, fax- machine, internet
and e-mail
Handle complaints, evaluation and recommendations
Observe Workplace Hygiene Procedures
Follow hygiene procedures
Identify and prevent hygiene risks
Develop and Update Industry Knowledge
Seek information on the industry
Update industry knowledge
Perform Computer Operations
Plan and prepare for task to be undertaken
Input data into computer
Access information using computer
Produce/output data using computer system.
Maintain computer equipment and systems
PREPARE AND PRODUCE BAKERY PRODUCTS
Prepare bakery products
Decorate and present bakery products
Store bakery products
PREPARE AND PRODUCE PASTRY PRODUCTS
Prepare pastry products
Decorate and present pastry products
Store pastry products
PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
Prepare sponge and cakes
Prepare and use fillings
Decorate cakes
Present cakes
Store cakes
PREPARE AND DISPLAY PETITS FOURS
Prepare iced petits fours
Prepare fresh petits fours
Prepare marzipan petits fours
Prepare caramelized petits fours
Display petits fours
Store petits fours
PRESENT DESSERTS
Present and serve plated desserts
Plan, prepare and present dessert buffet selection or
plating
Store and package desserts
I agree to undertake assessment in the knowledge that information gathered will
only be used for professional development and I can only be assessed by
concerned assessment personnel and my manager/supervisor
Candidate Name and Signature Date
JULY 15, 2024
JULIE ANN S. DIAZ
 SELF ASSESSMENT GUIDE

Qualification BREAD AND PASTRY PRODUCTION NCII

Unit of Competency  Prepare and produce bakery products
 Prepare and produce pastry products
 Prepare and present gateaux, tortes and cakes
 Prepare and display petits fours
 Present desserts
Instruction:
Please check the appropriate box of your answer to the questions below.
Can I? YES NO
PARTICIPATE IN WORKPLACE COMMUNICATION
Obtain and convey workplace information
Participate in workplace meetings and discussion
Complete relevant work -related documents
Work in A Team Environment
Describe team role and scope
Identify own role and responsibility within team
Work as a team member
Practice Career Professionalism
Integrate Personal Objectives with Organizational Goals
Set and Meet Work Priorities
Maintain Professional Growth and Development
Practice Occupational Health and Safety Procedures
Identify Hazards and Risks
Evaluate Hazards and Risks
Control Hazards and Risks
Maintain Occupational Health and Safety (OHS)
Awareness
Perform Workplace and Safety Practice
Follow workplace procedures for health, safety and
security policies
Deal with emergency situations
Maintain safe personal presentation standards
Provide Effective Customer Service
Greet customer
Identify customer needs
Deliver service to customer
Handle queries through telephone, fax- machine, internet
and e-mail
Handle complaints, evaluation and recommendations
Observe Workplace Hygiene Procedures
Follow hygiene procedures
Identify and prevent hygiene risks
Develop and Update Industry Knowledge
Seek information on the industry
Update industry knowledge
Perform Computer Operations
Plan and prepare for task to be undertaken
Input data into computer
Access information using computer
Produce/output data using computer system.
Maintain computer equipment and systems
PREPARE AND PRODUCE BAKERY PRODUCTS
Prepare bakery products
Decorate and present bakery products
Store bakery products
PREPARE AND PRODUCE PASTRY PRODUCTS
Prepare pastry products
Decorate and present pastry products
Store pastry products
PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
Prepare sponge and cakes
Prepare and use fillings
Decorate cakes
Present cakes
Store cakes
PREPARE AND DISPLAY PETITS FOURS
Prepare iced petits fours
Prepare fresh petits fours
Prepare marzipan petits fours
Prepare caramelized petits fours
Display petits fours
Store petits fours
PRESENT DESSERTS
Present and serve plated desserts
Plan, prepare and present dessert buffet selection or
plating
Store and package desserts
I agree to undertake assessment in the knowledge that information gathered will
only be used for professional development and I can only be assessed by
concerned assessment personnel and my manager/supervisor
Candidate Name and Signature Date:
JULY 15, 2024
JULIAN ANDREI S. DIAZ
 COMPETENCY ASSESSMENT AGREEMENT

Candidate’s Name: Julie Ann S. Diaz

Assessor’s Name MARY ANN S. DOMINGO
Qualification: BREAD AND PASTRY PRODUCTION NCII
BASIC UNITS
Participate in Workplace Communication
Work in Team Environment
Units of Competency Practice Career Professionalism
to be Assessed: Practice Occupational Health and Safety
Procedures
COMMON UNITS
Develop and update industry knowledge
Observe workplace hygiene procedures
Perform computer operations
Perform workplace and safety practices
Provide effective customer service
CORE UNITS
Prepare and produce bakery products
Prepare and produce pastry products
Prepare and present gateaux, tortes and cakes
Prepare and display petits fours
Present dessert
YES NO
Have the context and purpose of assessment
been explained?
Have the qualification and units of competency
been explained?
Do you understand the assessment procedure
and evidence to be collected?
Have your rights and appeal system been
explained?
Have you discussed any special needs to be
considered during assessment?
I agree to undertake assessment in the
knowledge that information gathered will only be
used for professional development purposes and
can only be accessed by concerned assessment
personnel and my manager/supervisor.
Candidate’s Name and Signature Date: JULY 15, 2024

Julie Ann S. Diaz

Assessor’s Name and Signature: Date: JULY 15, 2024

MARY ANN S. DOMINGO

 COMPETENCY ASSESSMENT AGREEMENT

Candidate’s Name: Julian Andrei S. Diaz

Assessor’s Name MARY ANN S. DOMINGO
Qualification: BREAD AND PASTRY PRODUCTION NCII
BASIC UNITS
Participate in Workplace Communication
Work in Team Environment
Practice Career Professionalism
Units of Competency Practice Occupational Health and Safety
to be Assessed: Procedures
COMMON UNITS
Develop and update industry knowledge
Observe workplace hygiene procedures
Perform computer operations
Perform workplace and safety practices
Provide effective customer service
CORE UNITS
Prepare and produce bakery products
Prepare and produce pastry products
Prepare and present gateaux, tortes and cakes
Prepare and display petits fours
Present dessert
YES NO
Have the context and purpose of assessment
been explained?
Have the qualification and units of competency
been explained?
Do you understand the assessment procedure
and evidence to be collected?
Have your rights and appeal system been
explained?
Have you discussed any special needs to be
considered during assessment?
I agree to undertake assessment in the
knowledge that information gathered will only be
used for professional development purposes and
can only be accessed by concerned assessment
personnel and my manager/supervisor.

Candidate’s Name and Signature Date: JULY 15, 2024

Julian Andrei S. Diaz

Assessor’s Name and Signature: Date: JULY 15, 2024

MARY ANN S. DOMINGO

 COMPETENCY ASSESSMENT RESULTS SUMMARY

Candidate’s Name: Julie Ann S. Diaz

Assessor’s Name: MARY ANN S. DOMINGO
Title of Qualification /
Cluster of Units of BREAD AND PASTRY PRODUCTION NCII
Competency
Assessment Center: Tarlac School of Arts and Trade Inc. Date: JULY 15, 2024
The performance of the candidate in the following
unit(s) of competency and corresponding methods Not
Satisfactory
Assessment Satisfactory
Unit of Competency
Method
Prepare and produce bakery
products
Prepare and produce pastry Demonstration
products Interview
Prepare and present gateaux, Written Test
tortes and cakes
Prepare and display petits fours

Present desserts
Note: Satisfactory Performance shall only be given to candidate who demonstrated
successfully all the competencies identified in the above-named Qualification/Cluster
of Units of Competency

Recommendation:
 For issuance of  For submission  For re-assessment
NC/COC of additional (pls. specify)
(Indicate title of documents
COC, if full Specify:
Qualification is not _______________
met) _________________

Did the candidate overall performance meet the required

evidences/standards?  YES  NO

OVERALL EVALUATION  Competent  Not Yet Competent

Candidate’s name
Date: JULY 15, 2024
and signature:
Julian Ann S. Diaz
Assessor’s name and
Date: JULY 15, 2024
signature: MARY ANN S. DOMINGO

Assessment Center
Manager name and Date: JULY 15, 2024
Signature: MARIA D. DE JESUS
 COMPETENCY ASSESSMENT RESULTS SUMMARY
Date:
Name of Candidate: Julie Ann S. Diaz Date:
July 15, 2024
Name of Assessment Tarlac School of Arts and Date:
Date:
Center: Trade Inc. July 15, 2024
Assessment Results:  Competent  Not Yet Competent

Recommenda
 For issuance of  For submission  For re-
NC/COC of additional assessment (pls.
tion:
(Indicate title of documents specify)
COC, if full Specify:
Qualification is not
met)

Assessed Attested
by: MARY ANN S. DOMINGO by: MARIA D. DE JESUS
Name and Signature Name and Signature
Date: JULY 15,2024 Date: JULY 15,2024
 COMPETENCY ASSESSMENT RESULTS SUMMARY

Candidate’s Name: Julian Andrei S. Diaz

Assessor’s Name: MARY ANN S. DOMINGO
Title of Qualification /
Cluster of Units of BREAD AND PASTRY PRODUCTION NCII
Competency
Assessment Center: Tarlac School of Arts and Trade Inc. Date: JULY 15, 2024
The performance of the candidate in the following
unit(s) of competency and corresponding methods Not
Satisfactory
Assessment Satisfactory
Unit of Competency
Method
Prepare and produce bakery
products
Prepare and produce pastry
Demonstration.
products
Interview
Prepare and present
Written Test
gateaux, tortes and cakes
Prepare and display petits
fours
Present desserts
Note: Satisfactory Performance shall only be given to candidate who demonstrated
successfully all the competencies identified in the above-named Qualification/Cluster
of Units of Competency

Recommendat
 For issuance of  For submission  For re-assessment
ion: NC/COC of additional (pls. specify)
(Indicate title of COC, documents
if full Qualification is Specify:
not met) _______________
_________________

Did the candidate overall performance meet the required

evidences/standards?  YES  NO

OVERALL EVALUATION  Competent  Not Yet Competent

Candidate’s name Julian Andrei S. Diaz

Date: JULY 15, 2024
and signature:

Assessor’s name and

Date: JULY 15, 2024
signature:
MARY ANN S. DOMINGO
Assessment Center
Manager name and Date: JULY 15, 2024
MARIA D. DE JESUS
Signature:
 COMPETENCY ASSESSMENT RESULTS SUMMARY
Name of Candidate: Julian Andrei S. Diaz Date: JULY 15, 2024
Name of Assessment Tarlac School of Arts and
Date: JULY 15, 2024
Center: Trade Inc.
Assessment Results:  Competent  Not Yet Competent

Recommenda
 For issuance of  For submission  For re-assessment
NC/COC of additional (pls. specify)
tion:
(Indicate title of documents
COC, if full Specify:
Qualification is not
met)

Assessed Attested
by: MARY ANN S. DOMINGO by: MARIA D. DE JESUS
Name and Signature Name and Signature
Date: JULY 15, 2024 Date: JULY 15, 2024
 TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
Pangasiwaan sa Edukasyong Teknikal at Pagpapaunlad ng Kasanayan

APPLICATION FORM
REFERENCE
NUMBER: H W 0 3 4 9 0 0 0

TT Region Province Number Series Number Series

Assigned to AC
To be filled – out by the Processing Officer
_______________ _____________
Applicant’s Signature Date

Name of School/Training Center/Company: Gold Lane International Training Schools Inc.

Address:Matayumtayum La Paaz Tarlac
Title of Assessment Applied For: BREAD AND PASTRY PRODUCTION NCII
□ Full Qualification □ COC
1. Cleint Type
□ TVET Graduating Student □ TVET Graduate □ Industry Worker □ K-12 □ OFW
2. Profile
2.1 Name:
SUR
NAME
FIRST
NAME
MIDDLE NAME EXTENSION (e.g, Jr., Sr.)
NAME
1.2 Mailing
Address
Number, Street Barangay District

City/Municipality Province Region Zip Code

1.3 Mother’s Name 2.4. Father’s Name

2.5. Sex 2.6. Civil Status 2.7. Contact Number(s) 2.8. Highest 2.9. Employment Status
Educational
Attainment

Male Single Elementary Graduated Casual

Tel: ______________
Female Married Mobile : ______________ HS Graduate Contractual
E-mail : ______________ Job Order
Widow/err TVET Graduate
Fax : ______________
Separated Others ; ______________ College Level Probationary
College Graduate Permanent
Self - Employed
Others: ____
OFW
2.10. Birth Month Day Year 2.11 Birth 2.11 Age
Date: . place:

2. Work Experience (National Qualification-related)

Name of Company Position Inclusive Monthly
Dates Salary Status of No. of Yrs. Working Exp.
Appointment
 1. Other Training/ Seminars Attended (national Qualification – related)
4.1. 4.2. 4.3 4.4. No. Of 4.5. Conducted By:
Title Venue Inclusive Dates Hours

(For more information, please use separate sheet)

2. Licensure Examination(s) Passed
5.1. 5.2. 5.3. 5.4. 5.5. 5.6.
Title Year Examination Rating Remarks Expiry Date
Taken Venue

(For more information, please use separate sheet)

3. Competency Assessment(s) Passed
6.1. 6.2. 6.3. 6.4. 6.5. 6.6.
Title Qualificati Industry Certificate Date of Issuance Expiration
on Title Sector Number Date

(For more information, please use separate sheet)

ADMISSION SLIP
REFERENCE
H W 0 3 4 9 0 0 0
NUMBER:
Name of Applicant: Tel. Number:

Assessment Applied for: BREAD AND PASTRY Official Receipt Number

PRODUCTIO NCII Date Issued:

To be accomplished by the Processing Officer

Name of Assessment Center:
Check Submitted requirements: Remarks:

Accomplished Self-Assessment
Bring own Personal Protective Equipment
Guide
Three (3) colored passport size pictures
Other’s Pls. Specify
Assessment Date; Assessment Time:

_____________________________________ ________________________________________
Printed Name & Signature of Processing Printed Name & Signature of Applicant
Officer
Date: Date:
Note: Please bring this admission Slip on your assessment date.
 TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
Pangasiwaan sa Edukasyong Teknikal at Pagpapaunlad ng Kasanayan

APPLICATION FORM
REFERENCE
NUMBER: H W 0 3 4 9 0 0 0

TT Region Province Number Series Number Series

Assigned to AC
To be filled – out by the Processing Officer
_______________ _____________
Applicant’s Signature Date

Name of School/Training Center/Company: Gold Lane International Training Schools Inc.

Address:Matayumtayum La Paaz Tarlac
Title of Assessment Applied For: BREAD AND PASTRY PRODUCTION NCII
□ Full Qualification □ COC
3. Cleint Type
□ TVET Graduating Student □ TVET Graduate □ Industry Worker □ K-12 □ OFW
4. Profile
2.1 Name:
SUR
NAME
FIRST
NAME
MIDDLE NAME EXTENSION (e.g, Jr., Sr.)
NAME
2.2 Mailing
Address
Number, Street Barangay District

City/Municipality Province Region Zip Code

2.3 Mother’s Name 2.4. Father’s Name

2.5. Sex 2.6. Civil Status 2.7. Contact Number(s) 2.8. Highest 2.9. Employment Status
Educational
Attainment

Male Single Elementary Graduated Casual

Tel: ______________
Female Married Mobile : ______________ HS Graduate Contractual
E-mail : ______________ Job Order
Widow/err TVET Graduate
Fax : ______________
Separated Others ; ______________ College Level Probationary
College Graduate Permanent
Self - Employed
Others: ____
OFW
2.10. Birth Month Day Year 2.11 Birth 2.11 Age
Date: . place:

3. Work Experience (National Qualification-related)

Name of Company Position Inclusive Monthly
Dates Salary Status of No. of Yrs. Working Exp.
Appointment
 4. Other Training/ Seminars Attended (national Qualification – related)
4.1. 4.2. 4.3 4.4. No. Of 4.5. Conducted By:
Title Venue Inclusive Dates Hours

(For more information, please use separate sheet)

5. Licensure Examination(s) Passed
5.1. 5.2. 5.3. 5.4. 5.5. 5.6.
Title Year Examination Rating Remarks Expiry Date
Taken Venue

(For more information, please use separate sheet)

6. Competency Assessment(s) Passed
6.1. 6.2. 6.3. 6.4. 6.5. 6.6.
Title Qualificati Industry Certificate Date of Issuance Expiration
on Title Sector Number Date

(For more information, please use separate sheet)

ADMISSION SLIP
REFERENCE
H W 0 3 4 9 0 0 0
NUMBER:
Name of Applicant: Tel. Number:

Assessment Applied for: BREAD AND PASTRY Official Receipt Number

PRODUCTIO NCII Date Issued:

To be accomplished by the Processing Officer

Name of Assessment Center:
Check Submitted requirements: Remarks:

Accomplished Self-Assessment
Bring own Personal Protective Equipment
Guide
Three (3) colored passport size pictures
Other’s Pls. Specify
Assessment Date; Assessment Time:

_____________________________________ ________________________________________
Printed Name & Signature of Processing Printed Name & Signature of Applicant
Officer
Date: Date:
Note: Please bring this admission Slip on your assessment date.
QUANTITY DESCRIPTION
EQUIPMENT
1 oven
1 Electric mixer
TOOLS
1 Big mixing bowl
4 Small Mixing bowl
1 Rubber scraper
1 sifter
1 set Measuring spoon
1 measuring cup
1 Parchment paper
1 pan
1 Wire rack
MATERIALS
1 ½ cup Sifted flour
½ tsp Baking powder
½ tsp salt
1/3 cup butter
2 tbsp Cocoa powder
1 ½ cup sugar
3 Large eggs
½ tsp Vanilla extract
1/3 cup buttermilk
1 tbsp Liquid red food coloring
½ tsp White distilled vinegar
½ tsp Baking soda
QUANTITY DESCRIPTION
EQUIPMENT
1 oven
1 Electric mixer
TOOLS
1 Big mixing bowl
4 Small Mixing bowl
1 Rubber scraper
1 sifter
1 set Measuring spoon
1 measuring cup
1 Parchment paper
1 pan
1 Wire rack
MATERIALS
1 ½ cup Sifted flour
½ tsp Baking powder
½ tsp salt
1/3 cup butter
2 tbsp Cocoa powder
1 ½ cup sugar
3 Large eggs
½ tsp Vanilla extract
1/3 cup buttermilk
1 tbsp Liquid red food coloring
½ tsp White distilled vinegar
½ tsp Baking soda

Oral question
What is the difference between all-purpose flour and cake flour?
Cake flour is a low protein flour that’s milled into a fine consistency. It
contains about 7-9% protein, while all-purpose flour, a harder flour, has
anywhere between 10-12%.
What is the difference between margarine and butter?
Margarine is a highly processed food product made from vegetable oils,
while butter is basically concentrated dairy fat. Butter is a dairy product
made by churning cream. Conversely, margarine is a product designed to
imitate butter.
Why do we need not to open the oven when the cake is not yet rise?
It can cause your cake to collapse because the rush of cold air stops your
caking from rising.

What will you use to get hot object from the oven?

An oven glove, or oven mitt, is an insulated glove or mitten usually worn in

the kitchen to easily protect the wearer's hand from hot objects such
as ovens, stoves, cookware, etc. They are similar to pot-holders.

How will you lift hot object from the oven?

Use thick, dry pot holders or mitten when handling hot objects.
When lifting the lid from a pan, tip the lid away from you to allow the steam
to escape. To take a hot dish out of the oven, pull out the rack.
What we will do if someone is suffers from first degree burn?
 Soaking the wound in cool water for five minutes or longer.
 Taking acetaminophen or ibuprofen for pain relief.
 Applying lidocaine (an anesthetic) with aloe vera gel or cream to
soothe the skin.
 Using an antibiotic ointment and loose gauze to protect the affected
area.
What is the importance of segregating wastes material? Segregation is
the key to good recycling. In order to recycle in a productive and efficient
way, we must avoid cross-contamination.
Why do we need to pre heat the oven?
The effect a particular recipe has on the ingredients is often dependent on
applying a specific temperature for a specific amount of time
Preheat at least 15 minutes before baking. Don't open the oven door
prematurely. A draft may cause your baked product to fall. You can ruin a
cake with a slow start in a cool oven because the cake can rise too quickly
and then fall when the oven heat takes a spurt upward.
Why do we need to wear PPE?
PPE is essentially anything you can wear that will protect you against any
hazardous conditions. PPE is important because it prepares you for any
health and safety risks and gives you extra protection event of an accident
or against the elements.
What is the difference between all-purpose flour and cake flour?

Cake flour is a low protein flour that’s milled into a fine consistency. It
contains about 7-9% protein, while all-purpose flour, a harder flour, has
anywhere between 10-12%.

What is the difference between margarine and butter?

Margarine is a highly processed food product made from vegetable oils,

while butter is basically concentrated dairy fat. Butter is a dairy product
made by churning cream. Conversely, margarine is a product designed to
imitate butter.

Why do we need not to open the oven when the cake is not yet rise?
It can cause your cake to collapse because the rush of cold air stops your
caking from rising.

What will you use to get hot object from the oven?

An oven glove, or oven mitt, is an insulated glove or mitten usually worn in

the kitchen to easily protect the wearer's hand from hot objects such
as ovens, stoves, cookware, etc. They are similar to pot-holders.

How will you lift hot object from the oven?

Use thick, dry pot holders or mitten when handling hot objects.
When lifting the lid from a pan, tip the lid away from you to allow the steam
to escape. To take a hot dish out of the oven, pull out the rack.

What we will do if someone is suffers from first degree burn?

 Soaking the wound in cool water for five minutes or longer.

 Taking acetaminophen or ibuprofen for pain relief.
 Applying lidocaine (an anesthetic) with aloe vera gel or cream to
soothe the skin.
 Using an antibiotic ointment and loose gauze to protect the affected
area.

What is the importance of segregating wastes material?

Segregation is the key to good recycling. In order to recycle in a productive

and efficient way, we must avoid cross-contamination.
Why do we need to pre heat the oven?

The effect a particular recipe has on the ingredients is often dependent on

applying a specific temperature for a specific amount of time

Preheat at least 15 minutes before baking. Don't open the oven door
prematurely. A draft may cause your baked product to fall. You can ruin a
cake with a slow start in a cool oven because the cake can rise too quickly
and then fall when the oven heat takes a spurt upward.

Why do we need to wear PPE?

PPE is essentially anything you can wear that will protect you against any
hazardous conditions. PPE is important because it prepares you for any
health and safety risks and gives you extra protection event of an accident
or against the elements.
 Demonstration/Observation

Candidate’s Name Julian Andrei S. Diaz

Assessor’s Name MARY ANN S. DOMINGO
Qualification Bread and Pastry Production NCII
Unit of Competency Prepare and Produce Pastry Products
Date of Assessment JULY 15, 2024
Time of Assessment 8:00 AM – 5:00 PM

Instruction of Demonstration

Instruction for demonstration

Given the necessary tools and equipment the candidates will be able to perform on how to
prepare and produce pastry products, and following the required task to be performed.

if the task has been

Demonstration
accomplished

During the demonstration of skills, did the

YES NO N/A
candidate:

Wear appropriate PPE and follow safety procedures?

Pre heat oven to 350 degrees. Grease 8 inches pan

and put parchment paper?
Sift together the flour, baking powder, salt, and
cocoa powder in a large bowl?
Cream the butter until soft then add the sugar and
beat until light and fluffy?
Add the egg and beat until incorporated and add the
vanilla extract and beat until combined?
Whisk the buttermilk and the red food coloring in a
measuring cup?
Alternately add the flour mixture and butter milk to
the butter mixture, in 3 additions, beginning and
ending with the flour with the mixer in low speed?
Combine the vinegar and baking soda in a small
cup?
Fill the pan and bake in the pre heated oven for
approximately 20-30 minutes, or until a toothpick
inserted in the center of the cake comes out clean?
Cool the cake in the pan on a wire rack and then
remove from the pan?

The candidate’s underpinning knowledge was:  Not

 Satisfactory
Satisfactory
 Demonstration/Observation

Candidate’s Name
Trainer’s Name LAARNI E. PALLANAN
Qualification Bread and Pastry Production NCII
Unit of Competency Prepare and Present Gateaux, Tortes and Cakes
Date of Assessment March ___, 2024
Time of Assessment 8:00 AM – 5:00 PM

Instruction of Demonstration

Instruction for demonstration

Given the necessary tools and equipment the candidates will be able to perform on how to
prepare and produce pastry products, and following the required task to be performed.

if the task has been

Demonstration
accomplished

During the demonstration of skills, did the

YES NO N/A
candidate:
Wear appropriate PPE and follow safety
procedures?
Pre heat oven to 350 degrees. Grease 8 inches pan
and put parchment paper?
Sift together the flour, baking powder, salt, and
cocoa powder in a large bowl?
Cream the butter until soft then add the sugar and
beat until light and fluffy?
Add the egg and beat until incorporated and add
the vanilla extract and beat until combined?
Whisk the buttermilk and the red food coloring in a
measuring cup?
Alternately add the flour mixture and butter milk to
the butter mixture, in 3 additions, beginning and
ending with the flour with the mixer in low speed?
Combine the vinegar and baking soda in a small
cup?
Fill the pan and bake in the pre heated oven for
approximately 20-30 minutes, or until a toothpick
inserted in the center of the cake comes out clean?
Cool the cake in the pan on a wire rack and then
remove from the pan?

The candidate’s underpinning knowledge was:  Not

 Satisfactory
Satisfactory