Skill-Power Institute, Inc.

Cabanatuan Branch

BREAD AND PASTRY

PRODUCTION NC II

INSTITUTI
ONAL
ASSESSME
NT
Date Developed: Doc. No.
Issued by: Page No.
INSTITUTIONAL Developed by:
ASSESSMENT Skill-Power Institute, Revision
Inc- Cabanatuan No.
Branch
 Skill-Power Institute, Inc.
Cabanatuan Branch

EVIDENCE PLAN/EVALUATION PLAN

TRAINEES NAME

FACILATATOR’S NAME

QUALIFICATION BREAD AND PASTRY PRODUCTION NC

II
UNIT OF COMPETENCY 1. PREPARE AND PRODUCE BAKERY
COVERED PRODUCTS
2. PREPARE AND PRODUCE PASTRY PRODUCTS
3. PREPARE AND PRESENT GATEAUX, TORTES
AND CAKES
Written
Ways in which evidence will be collected: Test

Demonst
ration
with Inter
Oral view
Question
ing
The evidence must show that the
candidate……
Prepared bakery products according to standard mixing
procedures/formulation/ recipes and desired product
characteristics
Bakery products are baked according to techniques and
appropriate conditions; and enterprise requirement and
standards
Bakery products are stored according to established
standards and procedures

Date Developed: Doc. No.

Issued by: Page No.
INSTITUTIONAL Developed by:
ASSESSMENT Skill-Power Institute, Revision
Inc- Cabanatuan No.
Branch
 Skill-Power Institute, Inc.
Cabanatuan Branch

Prepared pastry products according to standard mixing

procedures/formulation/ recipes and desired product
characteristics
A variety of fillings and coating/icing,
glazes and decorations for pastry products are prepared
according to standard recipes, enterprise standards
and/or customer preference
Pastry products are stored according to established
standards and procedures
Sponges and cakes are prepared according to recipe
specifications, techniques and conditions and desired
product characteristics
Fillings are prepared and selected in accordance with
required consistency and appropriate flavors
Suitable icings and decorations are used according to
standard recipes and/or enterprise standards and
customer preferences
Cakes are presented on accordance with customer’s
expectations and established standards and procedures
Storage methods are identified in accordance with
product specifications and established standards and
procedures

Date Developed: Doc. No.

Issued by: Page No.
INSTITUTIONAL Developed by:
ASSESSMENT Skill-Power Institute, Revision
Inc- Cabanatuan No.
Branch
 Skill-Power Institute, Inc.
Cabanatuan Branch

Oral Questioning
Questions: Satisfactory Response
The candidate should answer the following questions: YES NO

How are you going to measure 2 and ¾ cup of

flour?

Why is it important to preheat the oven?

How do you preheat an oven?

How do you store soft and fresh baked goods?

How do you extend the shelf life of the bakery

products?

The candidate underpinning knowledge was:

Satisfactory Not Satisfactory

Feedback to candidate:

Candidate’s name: Date:

Instructor’s Name: Date:

Date Developed: Doc. No.

Issued by: Page No.
INSTITUTIONAL Developed by:
ASSESSMENT Skill-Power Institute, Revision
Inc- Cabanatuan No.
Branch
 Skill-Power Institute, Inc.
Cabanatuan Branch

Rating Sheet for Demonstration with Oral Questioning

Candidates’ Name:
Trainers’ Name:
Unit of Competency
Qualification:
Date of Evaluation
Time of Evaluation
Instruction for Demonstration:
The equipment, supplies and materials needed are provided. The candidate must be able to
clean bar areas.
Observation Checklist Check (/) to show if evidence is
demonstrated
During the demonstration of skills, the candidate: YES NO N/A
Prepared bakery products according to standard mixing
procedures/formulation/ recipes and desired product
characteristics
Bakery products are baked according to techniques
and appropriate conditions; and enterprise requirement
and standards
Bakery products are stored according to established
standards and procedures
Prepared pastry products according to standard mixing
procedures/formulation/ recipes and desired product
characteristics
A variety of fillings and coating/icing,
glazes and decorations for pastry products are prepared
according to standard recipes, enterprise standards
and/or customer preference

Date Developed: Doc. No.

Issued by: Page No.
INSTITUTIONAL Developed by:
ASSESSMENT Skill-Power Institute, Revision
Inc- Cabanatuan No.
Branch
 Skill-Power Institute, Inc.
Cabanatuan Branch

Pastry products are stored according to established

standards and procedures
Sponges and cakes are prepared according to recipe
specifications, techniques and conditions and desired
product characteristics
Fillings are prepared and selected in accordance with
required consistency and appropriate flavors
Suitable icings and decorations are used according to
standard recipes and/or enterprise standards and
customer preferences
Cakes are presented on accordance with customer’s
expectations and established standards and
procedures
Storage methods are identified in accordance with
product specifications and established standards and
procedures

Date Developed: Doc. No.

Issued by: Page No.
INSTITUTIONAL Developed by:
ASSESSMENT Skill-Power Institute, Revision
Inc- Cabanatuan No.
Branch
 Skill-Power Institute, Inc.
Cabanatuan Branch

BREAD AND PASTRY PRODUCTION NC II

Basic Competencies

I. IDENTIFICATION

1. What are the two forms of communications?

2. Enumerate the 5’S in the workplace.

3. What is personality?

4. What are the components of personality?

5. Enumerate the six aspects of personality

6. Define the word work ethics?

7. How to think positively about yourself?

8. Give importance in a Team?

9. What are the four hazards waste

10. What are the duties of a First Aid Officer?

Date Developed: Doc. No.

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INSTITUTIONAL Developed by:
ASSESSMENT Skill-Power Institute, Revision
Inc- Cabanatuan No.
Branch
 Skill-Power Institute, Inc.
Cabanatuan Branch

BREAD AND PASTRY PRODUCTION NC II

Common Competencies
II. TRUE OR FALSE

1. After cleaning and rinsing food-contact surfaces, sanitize them either with approved
chemical sanitizers or by soaking them for 30 seconds in hot water
2. First aid is the immediate care given to an injured or suddenly ill person.
3. Quality is measured in terms of our ability to conform to acceptable standards expected
by the customers.

4. Employees are given opportunities to grow and develop in their career through programs
for professional advancement.

5. There is a consistent monitoring of application of learning, errors are not identified and
are not corrected as they arise.

6. Meetings are conducted regularly to discuss/resolve operational problems.

7. There is sensitivity to the feelings and self-esteem of subordinates; demeaning,

judgmental remarks should be avoided.

8. There should be an objectivity in handling grievances of employees; the boss listens to

reasons, investigates and takes proper action

9. Show irritation rather than appreciation upon receiving a complaint or negative remark.
10. In handling guest complaints, one must approach the guest and ask him/her to leave the
premises immediately as he is creating an unfavorable atmosphere in the area.

Date Developed: Doc. No.

Issued by: Page No.
INSTITUTIONAL Developed by:
ASSESSMENT Skill-Power Institute, Revision
Inc- Cabanatuan No.
Branch
 Skill-Power Institute, Inc.
Cabanatuan Branch

BREAD AND PASTRY PRODUCTION NC II

Core Competencies
III. ENUMERATION

1. Give atleast 5 equipment used for baking?

2. What are the two types of Ratio and Proportions?

3. What are the basic ingredients for baking preparation?

4. Enumerate the different kinds of optional ingredients for baking?

5. Give me atleast 3 types of icing?

IV. Multiple choice

1. kind of glazing, normally 1 part sugar, & 1 part water boiled and let
cool
a. Glazing of yeast goods
b. Boiled apricot jam
c. Frosting
d. Sugar syrup

2. Flavored with sugar and vanilla essence.

a. Bienenstich
b. Fresh Dairy Cream
c. Icing Sugar
d. Boiled apricot jam

Date Developed: Doc. No.

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INSTITUTIONAL Developed by:
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Inc- Cabanatuan No.
Branch
 Skill-Power Institute, Inc.
Cabanatuan Branch

3. Apply to baked products after cooling. These will have a lighter

sweetness then fondant due to the fat content.
a. Frosting
b. Icing sugar
c. Boiled jam
d. Fresh dairy cream
e.
4. Apply thinly to top unbaked product and it will bake and leave a nice
crust on finished product.
a. Crumbles
b. Frosting
c. Icing sugar
d. Boiled jam

5. Flavor and pipe into finished product in place of fresh dairy cream.
a. Fruit décor
b. Crème patissiere
c. Boiled jam
d. Icing sugar

Date Developed: Doc. No.

Issued by: Page No.
INSTITUTIONAL Developed by:
ASSESSMENT Skill-Power Institute, Revision
Inc- Cabanatuan No.
Branch
 Skill-Power Institute, Inc.
Cabanatuan Branch

ANSWER KEY I

1.Verbal &Written Communication

2. The 5’S
1. SEIRI - SORT
* Clearing the work area
2. SEISO – SET IN ORDER
* Designating location
3. SEITON – SHINE
* Cleanliness and workplace appearance
4. SEIKETSU – STANDARDIZE
* Every doing things the same way
5. SHITSUKE - SUSTAIN
* Ingraining the 5’S into the culture
3. It is a pattern of habits, attitudes and traits that determines an individual’s characteristics.
4. Habits, Attitudes, Interest, Values, Principles, Mental capacity
5. Physical, Mental, Emotional, Moral, Social, Spiritual
6. Work ethics is a set of values based on the moral virtues of hard work and diligence.
7. Acceptance - Identify your strengths and weaknesses.
Trust - Observe your behavior and feelings.
Set realistic goals and meet them by learning new skills and developing your abilities.
Encouragement - Take a “can-do” attitude, set timetable for goals and offer
encouragement along the way.
Take time to be alone with yourself, to reflect on your thoughts and feelings. Enjoy your
own company.
Respect yourself, do not try to be someone else, you are unique.
Take pride in your achievements, both great and small
8.
Help achieve personal and department goals
Encourages consistent product and service
Improves staff morale
Improves communication and efficiency

Date Developed: Doc. No.

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INSTITUTIONAL Developed by:
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Inc- Cabanatuan No.
Branch
 Skill-Power Institute, Inc.
Cabanatuan Branch

Increase pride in occupation

9. Infectious waste
Liquid or special waste
Radioactive Waste
Hazardous or Chemical Waste

10. First Aid Officers are responsible for taking positive action to prevent further injury to staff,
to render first aid treatment in accordance with their approved training. And to keep a record of
treatment provided.
ANSWER KEY II

1. TRUE
2. TRUE
3. TRUE
4. FALSE
5. TRUE
6. TRUE
7. TRUE
8. TRUE
9. FALSE
10. FALSE
11.
ANSWER KEY III
1. Toaster
Blender
Portable Hand Mixer
Griddle and Waffle Iron
Industrial Type Oven

2. Direct
Indirect

3. Flour

Date Developed: Doc. No.

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INSTITUTIONAL Developed by:
ASSESSMENT Skill-Power Institute, Revision
Inc- Cabanatuan No.
Branch
 Skill-Power Institute, Inc.
Cabanatuan Branch

Yeast
Salt
Water

4. Bread Improver
Emulsifier
Flavorings
Seeds
Spices
Rope and mold inhibitors

5. Royal Icing
Boiled Icing
Butter Icing

ANSWER KEY IV

Multiple choice
1. D
2. B
3. A
4. A
5. B

Date Developed: Doc. No.

Issued by: Page No.
INSTITUTIONAL Developed by:
ASSESSMENT Skill-Power Institute, Revision
Inc- Cabanatuan No.
Branch