UNIT OF COMPETENCY 1:

Plan Training Session

 Data Gathering Instrument for Trainee’s Characteristics

Name: Date:

Instruction
Please answer the following instrument according to the characteristics
described below. Encircle the letter of your choice that best describes you as a learner.
Blank spaces are provided for some data that need your response.

Characteristics of learners

Language, Average grade in: Average grade in:

literacy and English Math
numeracy a. 95 and above f. 95 and above
(LL&N) b. 90 to 94 g. 90 to 94
c. 85 to 89 h. 85 to 89
d. 80 to 84 i. 80 to 84
e. 75 to 79 j. 75 to 79

Cultural and Ethnicity/culture:

language a. Ifugao
background b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others( please specify)
Education & Highest Educational Attainment:
general a. High School Level
knowledge b. High School Graduate
c. College Level
d. College Graduate
e. with units in Master’s degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Sex a. Male
b.Female
Age
Your age:
Physical ability I. Disabilities(if any)

II. Existing Health Conditions (Existing illness if any)

a. None
 b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify)
Previous Bread and Pastry Production Certificates
experience a. TQ certified
with the topic b. Bread and Pastry Production graduate
c. Bread and Pastry Production trainer
d. Bread and Pastry Production lead trainer
Number of years as a
competency trainer

Previous List down trainings related to BPP

learning
experience

Training Level National Certificates acquired and NC level

completed

Special Other courses related to BPP

courses a. Units in education
b. Master’s degree units in education
c. Others(please specify)
Learning style a. Visual - The visual learner takes mental pictures of
information given, so in order for this kind of learner to retain
information, oral or written, presentations of new information must
contain diagrams and drawings, preferably in color. The visual
learner can't concentrate with a lot of activity around him and will
focus better and learn faster in a quiet study environment.
b. Kinesthetic - described as the students in the classroom,
who have problems sitting still and who often bounce their legs
while tapping their fingers on the desks. They are often referred to
as hyperactive students with concentration issues.
c. Auditory- a learner who has the ability to remember
speeches and lectures in detail but has a hard time with written text.
Having to read long texts is pointless and will not be retained by the
auditory learner unless it is read aloud.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others(please specify)
Prepared by:

Micah M. Ramos
 SELF – ASSESSMENT CHECKLIST

INSTRUCTION: This Self-Check instrument will give your trainer a data that is
essential in designing a Training Plan for you. Please check the appropriate box
of your answer to each of the questions below.

CAN I?.... YES NO

BASIC COMPETENCIES
1. Participate in workplace communication
1. Obtain and convey workplace information? ✓
1.2 Complete relevant work related documents? ✓
1.3 Participate in workplace meeting and discussion? ✓
2. Work in a team environment
1. Describe and identify team role and responsibility in a team? ✓
2.2 Describe work as a team member? ✓
3. Practice career professionalism
1. Integrate personal objectives with organizational goals? ✓
2. Set and meet work priorities? ✓
3.3 Maintain professional growth and development? ✓
4. Practice occupational health and safety
1. Evaluate hazard and risks? ✓
2. Control hazards and risks? ✓
4.3 Maintain occupational health and safety awareness? ✓
COMMON COMPETENCIES
1. Develop and update industry knowledge
1. Identify and access key sources of information on the industry? ✓
2. Access, apply and share industry information? ✓
3. Update continuously relevant industry knowledge? ✓
2. Observe workplace hygiene procedures
1. Practice personal grooming and hygiene? ✓
2.2 Practice safe and hygienic handling, storage and disposal of
food , beverage and materials?
✓
3. Perform computer operations
 3.1 Identify and explain the functions, general features and
capabilities of both hardware and software undertaken? ✓
3.2 Prepare and use appropriate hardware and software according
to task requirement? ✓
3.3 Use appropriate devices and procedures to transfer files/data? ✓
3.4 Produce accurate and complete data according to the
requirements? ✓
3.5 Maintain computer system? ✓
4. Perform workplace and safety practices
4.1 Practice workplace safety, security and hygiene systems,
✓
processes and operation?
4.2 Respond appropriately to faults, problems and emergency
situations?
✓
4.3 Maintain safe personal presentation standards? ✓
5. Provide effective customer service
1. Apply effective verbal and non-verbal communication skills to
✓
respond to customer needs?
2. Provide prompt and quality service to customer? ✓
3. Handle queries promptly and correctly in line with
✓
enterprise standards?
5.4 Handle customer complaints, evaluation and
recommendations?
✓
CORE COMPETENCIES
1. Prepare and produce bakery products
1.1 Prepare bakery products? ✓
1.2 Decorate and present bakery products? ✓
1.3 Store bakery products? ✓
2. Prepare and produce pastry products
2.1 Prepare pastry products? ✓
2.2 Decorate and present pastry products? ✓
2.3 Store pastry products? ✓
3. Prepare and present gateaux, tortes and cakes
3.1 Prepare sponge and cakes? ✓
3.2 Prepare and use fillings? ✓
3.3 Decorate cakes? ✓
4. Present cakes? ✓
3.5 Store cakes? ✓
4. Prepare and serve other types of desserts
4.1 Prepare other types of desserts? ✓
4.2 Plan, prepare and conduct a dessert trolley presentation? ✓
4.3 Store and package desserts? ✓
5. Prepare and display petits fours
5.1 Prepare iced petits fours? ✓
5.2 Prepare fresh petits fours? ✓
5.3 Prepare marzipan petits fours? ✓
5.4 Prepare caramelized petits fours? ✓
5.5 Display petits fours? ✓
5.6 Store petits fours? ✓

Prepared by:
Micah M. Ramos
 Evidences/Proof of Current Competencies

Form 4.2: Evidence of Current Competencies acquired related to Job/Occupation

Current competencies Proof/Evidence Means of validating

Participate in workplace Direct observation and oral Direct observation and Oral
communication interview interview
Direct Observation Observation of simulation and
Work in a team or role play
environment
Direct observation and Direct observation and
Practice career portfolio submitted portfolio
professionalism
Practice occupational Direct observation and Direct observation and
health and safety portfolio submitted portfolio

Develop and update Practical Demonstration Practical Demonstration

industry knowledge
Observe workplace Practical Demonstration and Practical Demonstration and
hygiene procedures written examination written examination

Perform computer Direct observation and Direct observation and

operations practical demonstration practical demonstration

Perform workplace and Written examination and Written examination and

safety practices practical demonstration practical demonstration

Provide effective customer Written examination and Written examination and

service practical demonstration practical demonstration

Prepare and produce Practical Demonstration Practical Demonstration

bakery products
Present bakery products Presented bakery products

Prepare and produce Practical Demonstration Practical Demonstration

pastry products
Present pastry products Presented pastry products

Prepare and present Practical Demonstration Practical Demonstration

gateaux, tortes and cakes
Present specialty cakes Presented specialty cakes

Prepare and serve other Practical Demonstration Practical Demonstration

types of desserts
Present specialized cakes with Presented specialized cakes
plating and garnishing with plating and garnishing
Form 4.3 Summary of Current Competencies versus Required Competencies
Required

Units of
Training
Competency/Learning Current Competencies
Gaps/Requirements
Outcomes based on CBC
1. Participate in workplace communication
1.1 Obtain and convey Obtain and convey
workplace information workplace information
1.2 Complete relevant Complete relevant work
work related documents related documents
1.3 Participate in Participate in workplace
workplace meeting and meeting and discussion
discussion
2. Work in a team environment
2.1 Describe and Describe and identify
identify team role and team role and
responsibility in a team responsibility in a team
2.2 Describe work as a Describe work as a team
team member member
3. Practice career professionalism
3.1 Integrate personal Integrate personal
objectives with objectives with
organizational goals. organizational goals.
3.2 Set and meet work Set and meet work
priorities. priorities.
3.3 Maintain Maintain professional
professional growth and growth and development
development
4. Practice occupational health and safety
4.1 Evaluate hazard and Evaluate hazard and risks
risks
4.2 Control hazards Control hazards and risks
and risks
4.3 Maintain Maintain occupational
occupational health and health and safety
safety awareness awareness
5. Develop and update industry knowledge
5.1 Identify and access Identify and access key
key sources of sources of information on
information on the the industry
industry
5.2 Access, apply and Access, apply and share
share industry industry information
information
5.3Update continuously Update continuously
relevant industry relevant industry
knowledge knowledge
5.4 Prepare Prepare caramelized petits
caramelized petits fours fours
6. Observe workplace hygiene procedures
6.1 Practice personal Practice personal grooming
grooming and hygiene and hygiene
6.2 Practice safe and Practice safe and hygienic
hygienic handling, handling, storage and
storage and disposal of disposal of food , beverage
food , beverage and and materials
materials
7. Perform computer operations
7.1 Identify and explain Identify and explain the
the functions, general functions, general features
features and capabilities and capabilities of both
of both hardware and hardware and software
software undertaken undertaken
7.2 Prepare and use Prepare and use
appropriate hardware appropriate hardware and
and software according software according to task
to task requirement requirement
 7.3 Use appropriate Use appropriate devices
devices and procedures and procedures to transfer
to transfer files/data files/data
7.4 Produce accurate Produce accurate and
and complete data complete data according to
according to the the requirements
requirements
7.5 Maintain computer Maintain computer system
system
8. Perform workplace and safety practices
8.1 Practice workplace Practice workplace safety,
safety, security and security and hygiene
hygiene systems, systems, processes and
processes and operation
operation
8.2 Respond Respond appropriately to
appropriately to faults, faults, problems and
problems and emergency situations
emergency situations
8.3 Maintain safe Maintain safe personal
personal presentation presentation standards
standards
9. Provide effective customer service
9.1 Apply effective Apply effective verbal and
verbal and non-verbal non-verbal communication
communication skills to skills to respond to
respond to customer customer needs
needs
9.2Provide prompt and Provide prompt and quality
quality service to service to customer
customer
9.3Handle queries Handle queries promptly
promptly and correctly and correctly in line with
in line with enterprise enterprise standards
standards
9.4Handle customer Handle customer
complaints, evaluation complaints, evaluation and
and recommendations recommendations
10. Prepare and produce bakery products
10.1 Prepare bakery Prepare bakery products
products
10.2 Decorate and Decorate and present
present bakery bakery products
products
10.3 Store bakery Store bakery products
products
11. Prepare and produce pastry products
11.1 Prepare pastry Prepare pastry products
products
11.2 Decorate and Decorate and present
present pastry pastry products
products
11.3 Store pastry Store pastry products
products
12. Prepare and present gateaux, tortes and cakes
12.1 Prepare sponge Prepare sponge and cakes
and cakes
12.2 Prepare and use Prepare and use fillings
fillings
12.3 Decorate cakes Decorate cakes

12.4 Present cakes Present cakes

12.5 Store cakes Store cakes

13. Prepare and serve other types of desserts
13.1 Prepare other Prepare other types of
types of desserts desserts
13.2 Plan, prepare Plan, prepare and conduct
and conduct a a dessert trolley
dessert trolley presentation
presentation
 13.3 Store and Store and package
package desserts desserts
14. Prepare and display petits fours
14.1 Prepare iced Prepare iced petits fours
petits fours
14.2 Prepare fresh Prepare fresh petits fours
petits fours
14.3 Prepare Prepare marzipan petits
marzipan petits fours fours
14.4 Prepare Prepare caramelized petits
caramelized petits fours
fours
14.5 Display petits Display petits fours
fours
14.6 Store petits fours Store petits fours

Prepared by:
Micah M. Ramos
Form No. 4.4: Training Needs

Training Needs Module Title/Module of Instruction

(Learning Outcomes)
Prepare sponge and cakes
Prepare and use fillings
Decorate cakes Prepare and present gateaux, tortes and cakes
Present cakes
Store cakes

Prepared by:

Micah M. Ramos
 EVIDENCE PLAN
Competency standard: BREAD AND PASTRY
PRODUCTION NC II
Unit of competency: PREPARE AND PRESENT
GATEAUX, TORTES AND
CAKES
Ways in which evidence will be collected: [tick

Demonstration &
the column]

Observation &
Questioning

Questioning
Third party

Portfolio

Written
Report
The evidence must show that the trainee…
 Selects, measures and weighs ingredients
according to 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 sponges and cakes 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 sponges and cakes according to
established standards and procedures ✓
 Identifies fillings according to what specific cake
it is appropriate ✓
 Prepares and selects fillings in accordance with
required consistency and appropriate flavors. ✓
 Fills and assembles slice or layer sponge cakes
according to standard recipe specifications, ✓
enterprise practice and customer preference
 Selects 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 preference.
  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 portion-controlled cakes to
minimize wastage and in accordance with the
enterprise specifications and customer
preferences

NOTE: *Critical aspects of competency

Prepared by:
Micah M. Ramos
Performance Test

Specific Instruction for the Candidate

Qualification Bread and Pastry Production NC II

Unit of Competency Prepare and Present Gateaux,

Tortes and Cakes

General Instruction:

Given the necessary tools, materials and equipment, you are

required to Prepare and Present Swiss Roll (Sponge Cake) in
accordance with accepted institutional/industry standard. (Allotted
time: 4hrs)

Specific Instruction:
1. Use appropriate equipment to prepare and bake sponge cake
2. Select required commodities according to recipe and production
requirements
3. Prepare sponge cake in accordance to existing standards
4. Use correct technique to produce sponge cake.
5. Select correct oven conditions for baking sponge cake
6. Prepare fillings, icing and coatings
7. Use appropriate technique to assemble swiss roll
8. Decorate swiss roll
9. Present swiss roll
QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. How do you determine the required commodities to prepare
and bake sponge cake  
2. Describe how to prepare sponge cake according to
nominated product characteristics  
3. Explain the role of standard recipes and enterprise
standards when preparing sponge cake.  
Safety Questions
4. Why is it important to use appropriate equipment and tool in  
baking and presenting swiss roll?
5. Why is it important to select correct oven conditions for  
baking sponge cake?
Contingency Questions
6. You are to bake a sponge cake but you only have All purpose  
Flour, what will you do?
7. What will you do to prevent swiss roll from breaking when  
rolled?
Job Role/Environment Questions  
8. What needs to be considered when producing swiss roll  
9. How did you plan in preparing and presenting swiss roll  
Rules and Regulations  
10. What needs to be considered when storing swiss roll  
11. What is the role of the filling in making swiss roll?  
12. How do you maintain eating quality of swiss roll  
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory
 TABLE OF SPECIFICATIONS

TEST ITEM DISTRIBUTION TOTAL

CONTENTS/ NO. PERCENTAGE
OBJECTIVE Factual OF (%)
Comprehension Application ITEMS
Knowledge
Determine
learner’s
4 2 2 8 20%
training
requirements
Prepare
2 2 4 8 20%
Session Plan
Prepare
assessment 4 4 8 20%
instruments
Prepare
basic
4 4 4 12 30%
instructional
materials
Organize
learning and
2 2 4 10%
teaching
resources
Total 10 14 16 40 100%
 Miriam Adult Education
Bread and Pastry Production NC II

Name Date
Section Score

I. TRUE OR FALSE : I. Write True if the statement is correct and False if the statement is incorrect.

1. If tenderness is the goal in a cake then use the blending technique

2. Tongs are used to lift breads; cake or pie servers are used to transfer slices easily and
neatly to a serving plate.

3. Sponge cake is also known as shortened cake

4. Gateaux is Italian word for cake.

5. Filling are sweet coverings or coatings in cakes

6. Fat is creamed with sugar to incorporate air cells into a cake batter

7. To assure the well distribution of heat inside the oven, it is a must to preheat the oven
before baking the cake

8. A variety of tiny cake covered with fondant or icings uses chocolate cake.

9. Egg whites whip into a better foam if they are chilled.

10. High ratio cake flour can absorb the most amount of water

II. MULTIPCLE CHOICE: Write the correct answer in the space provided

1. It is considered an excellent baking container for sponge cakes

a. square pan

b. tube pan

c. rectangular pan

d. all of the above

2. High ratio cake flour is flour with low percentage of

a. starch

b. gluten

c. moisture
 d. fat

3. Which of the following milks can form the basis of a caramel sauce?

a. buttermilk

b. powdered milk

c. condensed milk

d. evaporated milk

4. What is the ratio of sugar to water for medium stock syrup

a. 50g sugar per 1L of boiling water

b. 50og sugar per 1L of boiling water

c. 750g sugar per 1L of boiling water

d. 1kg sugar per 1L of boiling water

5. What will happen if fondant is allowed to get hotter than 370 celsius?

a. the fondant will lose its shine

b. the fondant will lose its hard

c. the fondant will lose its crystallise

d. all of the above

6. Cream Chantilly is whipped cream with what other ingredient?

a. vanilla essence

b. fruit juice

c. liqueur

d. chocolate

7. Which of the following aeration methods can be used to produce lightness in baked goods

a. chemical

b. yeast

c. mechanical

d. all of the above

8. The process of beating fat and sugar together to incorporate air is called:

a. folding
 b. blending

c. creaming

d. kneading

9. What ingredients are required to leaven a shortened cake?

a. eggs

b. baking soda

c. shortening

d. all of the above

10. The function of cream of tartar in Angel food cake is

a. increase the protein content

b. stabilize the egg foam

c. whiten egg foam

d. all of the above

KEY TO CORRECTION:

I. True or False

1. false

2. true

3. false

4. true

5. false

6. true

7. true

8. false

9. false

10 true

II. Multiple Choice

1. b

2. b

3. c

4. b

5. d

6. a

7. d

8. c

9. d

10 b
UNIT OF COMPETENCY 2:

Facilitate Session
 PRE-TRAINING ASSESSMENT INSTRUMENT

Module Title: Preparing and Presenting Gateaux, Tortes and Cakes

Name

Institution:

Direction: Using the rating scale shown below, please rate your present level of
performance or competencies by checking the appropriate column.

1- Not yet competent 2- Somewhat Competent 3- Competent

(Cannot Do) (Can Do w/ Supervision) (Can Do
w/o Supervision)

Competency Area Performance

Level

1 2 3
 Select commodities for and prepares a variety of sponge
and cakes for gateaux, tortes and cakes
 Select commodities for and prepares fillings, coatings, icing and
decorations for gateaux, tortes and cakes
 Assemble gateaux, tortes and cakes using correct
and appoopiate equipment and techniques
 Decorates gateaux, tortes and cakes using coating, icing
and decorations
 Presents and display gateaux, tortes and cakes

What other competencies/areas do you want to learn?

Apply for Recognition of Prior Learning? YES NO

Candidate’s Signature:

Prepared By:

Micah Ramos
 Miriam Adult Education
Bread and Pastry Production NC II
PRETEST

Name Date
Section _ Score

I. Write True if the statement is correct and False if the statement is incorrect.

1. Presenting baked product is as important as its production.

2. A baked product should create a huge impression to its customer.
3. Tongs are used to lift breads; cake or pie servers are used to
transfer slices easily and neatly to a serving plate.
4. Petit four is a French word that means portable oven.
5. Petit four sales include dainty biscuits, baked meringue and macaroons.
6. The shelf life of baked products depend on the cost of its ingredients.
7. 1 cup is equivalent to 16 tablespoons.
8. Gateaux is an Italian word for cake
9. Sponge cakes are also known as shortened cakes
10. Batter is a mixture of flour, liquid, butter and eggs of pouring
consistency.
11. Sauces and frostings can be topped on cakes or can be used
create designs around a cake or pie to create a composition.
12. A profiterole or choux à la crème is a filled French choux pastry ball
with a typically sweet and moist filling of whipped cream, custard,
pastry cream.
13. If tenderness is the goal in a cake then use the blending technique.
14. if the crust of the cake becomes thick, hard and dark in color
this means that the baking temperature is medium.
15. Pedestal is a wooden rotating device where a newly baked
cake stands to be decorated with icing or frosting.

II. Underline the correct answer.

1. The word dessert comes from the (French, English, Italian) word desservir.
2. Use (heavy, light, minimal) strokes in kneading the dough for pastry.
3. (Steam, Air, Carbon dioxide) is the primary leavener for pie crust.
4. Good quality pastry is tender and (crispy, crusty, flaky)
5. Over mixing of dough produces a crust that is (tough, lean, crumbly)
6. (Icings, Fillings, Glazing) are sweet coverings or coatings in cakes.
7. The mixing method for cakes wherein dry ingredients are sifted together in a bowl
and all liquid ingredients are poured into is called the (modified conventional,
muffin, one-bowl) method.
8. Petit four sec means (dry, sweet, salty)
9. Egg white beaten stiff with sugar added is called (meringue, crepes, mousse)
10. (Custards, Pies, Creams) are milk products that contain more fat than milk.
11. (Marzipan, Fondant, Icing) is made of ground almonds, sugar and water.
12. The French counterpart of “leche flan” is (crème de fruta, crème brulee, petit four)
13. petit four glaces are best stored in airtight containers and kept in the
(refrigerator, freezer, cabinet)
14. Prick the crust with a fork before baking make it even and prevent formation
of (lumps, uneven surface, air bubbles)
15. Liquid used in pastry should be cold, so as to keep to the minimum
(absorption, hydration, fermentation) of lfour
16. Pastries consist of (high, medium, low) proportion of fat to flour)
17. (Water, Juice, Milk) is a liquid ingredient that improves the flavor and color of
the crust
18. a (rectangular pan, square pan, tube pan) is considered an excellent baking
container for sponge cakes because it gives support to the batter and speeds up
the penetration of heat.
19. To assure the well distribution of heat inside the oven, it is a must to
(overheat, preheat, underheat) the oven before baking the cake.
20. A variety of tiny cake covered with fondant or icings uses (sponge, butter,
chocolate) cake as base.
UNIT OF COMPETENCY 3:

Supervise Work-Based
Learning
 SELF – ASSESSMENT CHECKLIST

INSTRUCTION: This Self-Check instrument will give your trainer a data that is
essential in designing a Training Plan for you. Please check the appropriate box
of your answer to each of the questions below.

CAN I?.... YES NO

BASIC COMPETENCIES
1. Participate in workplace communication
1. Obtain and convey workplace information? ✓
1.2 Complete relevant work related documents? ✓
1.3 Participate in workplace meeting and discussion? ✓
2. Work in a team environment
1. Describe and identify team role and responsibility in a team? ✓
2.2 Describe work as a team member? ✓
3. Practice career professionalism
1. Integrate personal objectives with organizational goals? ✓
2. Set and meet work priorities? ✓
3.3 Maintain professional growth and development? ✓
4. Practice occupational health and safety
1. Evaluate hazard and risks? ✓
2. Control hazards and risks? ✓
4.3 Maintain occupational health and safety awareness? ✓
COMMON COMPETENCIES
1. Develop and update industry knowledge
1. Identify and access key sources of information on the industry? ✓
2. Access, apply and share industry information? ✓
3. Update continuously relevant industry knowledge? ✓
2. Observe workplace hygiene procedures
1. Practice personal grooming and hygiene? ✓
2.2 Practice safe and hygienic handling, storage and disposal of
food , beverage and materials?
✓
3. Perform computer operations
 3.1 Identify and explain the functions, general features and
capabilities of both hardware and software undertaken? ✓
3.2 Prepare and use appropriate hardware and software according
to task requirement? ✓
3.3 Use appropriate devices and procedures to transfer files/data? ✓
3.4 Produce accurate and complete data according to the
requirements? ✓
3.5 Maintain computer system? ✓
4. Perform workplace and safety practices
4.1 Practice workplace safety, security and hygiene systems,
✓
processes and operation?
4.2 Respond appropriately to faults, problems and emergency
situations?
✓
4.3 Maintain safe personal presentation standards? ✓
5. Provide effective customer service
1. Apply effective verbal and non-verbal communication skills to
✓
respond to customer needs?
2. Provide prompt and quality service to customer? ✓
3. Handle queries promptly and correctly in line with
✓
enterprise standards?
5.4 Handle customer complaints, evaluation and
recommendations?
✓
CORE COMPETENCIES
1. Prepare and produce bakery products
1.1 Prepare bakery products? ✓
1.2 Decorate and present bakery products? ✓
1.3 Store bakery products? ✓
2. Prepare and produce pastry products
2.1 Prepare pastry products? ✓
2.2 Decorate and present pastry products? ✓
2.3 Store pastry products? ✓
3. Prepare and present gateaux, tortes and cakes
3.1 Prepare sponge and cakes? ✓
3.2 Prepare and use fillings? ✓
3.3 Decorate cakes? ✓
4. Present cakes? ✓
3.5 Store cakes? ✓
4. Prepare and serve other types of desserts
4.1 Prepare other types of desserts? ✓
4.2 Plan, prepare and conduct a dessert trolley presentation? ✓
4.3 Store and package desserts? ✓
5. Prepare and display petits fours
5.1 Prepare iced petits fours? ✓
5.2 Prepare fresh petits fours? ✓
5.3 Prepare marzipan petits fours? ✓
5.4 Prepare caramelized petits fours? ✓
5.5 Display petits fours? ✓
5.6 Store petits fours? ✓

Prepared by:
Micah M. Ramos
 DETERMINING AND VALIDATING
TRAINEES CURRENT COMPETENCY/IES

Identify Current Competencies acquired related to Job/ Occupant and Indicate Proof
of Evidence

Current Competencies Proof of Evidence

Participate in workplace communication Certificate of Achievement
Work in a team environment Certificate of Achievement

Practice career professionalism Certificate of Achievement

Practice occupational health and safety procedures Certificate of Achievement

Develop and update industry knowledge Certificate of Achievement

Observe workplace hygiene procedures Certificate of Achievement

Perform computer operations Certificate of Achievement

Perform workplace and safety practices Certificate of Achievement

Provide effective customer service Certificate of Achievement

Prepare and produce bakery products Certificate of Competency

Prepare and produce pastry products Certificate of Competency

Prepare and present gateaux, tortes and cakes Certificate of Competency
Prepare and display petits fours Certificate of Competency
Present desserts Certificate of Competency

Prepared by:

Micah M. Ramos
FORM 1.4

TRAINEES TRAINING REQUIREMENT

Module Title/ Module of Duration

Gaps
Instruction (Hours)
Prepare and produce bakery Preparing and producing bakery
products products 21 Hours

Prepare and produce pastry Preparing and producing pastry 21 Hours

products products
Prepare and present gateaux, Preparing and presenting gateaux, 21 Hours
tortes and desserts tortes and desserts
Prepare and serve other types Preparing and serving other types 21 Hours
of desserts of desserts
Prepare and display petit fours Preparing and displaying petit fours 21 Hours
LIST OF TOOLS, EQUIPMENT AND MATERIALS

Recommended list of tools, equipment and materials for the training of 25

trainees for BREAD AND PASTRY PRODUCTION NC II.

TOOLS EQUIPMENT MATERIALS

QTY QTY QTY

12 Measuring cup, solid 6 Commercial Mixers Cake flour

with complete
attachments

12 Measuring cup, liquid 1 Mechanical Dough Bread Flour

(250 & 500 ml) roller

25 Measuring spoon 1 Decker oven All-purpose

3 Cake turn table 1 Compressor Sugar

20 Decorating tips 1 Dough cutter Yeast

6 Rolling pins Butter

6 Pie pan sizes 6, 8, 10 Margarine

6 Sheet pans Butter (French bread)

6 Pie cutter Cooking oil

6 Rubber scrapper Lard

6 Palette knife All-purpose cream

6 Cake stand with tier Whipping cream

6 Cake pillars Confectioner sugar

6 Sauce pan, s/s Knox gelatin

6 Ladles s/s Flaked almonds

6 Knives s/s with Chocolate chips

plastic handle

6 Chopping board, Chocolate, shredded

color coded
 6 Scale 2, 10 kgs Cherries with stem

6 Grater Cherries

6 Wooden spoons Food colors

6 Beaters Tropical fruits

12 Mixing bowl ( 6 pcs 4 Gas range Whole wheat, rye,

sets per set) multi grain

6 Wire whisk 1 Upright freezer Cream cheese

TOOLS EQUIPMENT MATERIALS

QTY QTY QTY

6 Muffin pan, small 1 Refrigerator Paper cups

6 Muffin pan, medium Tulip paste

6 Muffin pan, big Sugar lace

6 Loaf pan, small Pineapple juice

6 Loaf pan, medium Contreau

6 Loaf pan, big

4 Rectangular pan TRAINING MATERIALS:

1x8x8

6 Round pan 6,8, 10, Wilton decorating

12, 14, 16 magazine, video

6 Pie pan Good Housekeeping

Baking Book

6 Flour sifter

6 Strainer

3 Double boiler
Piping bags
Coupler
 TRAINING FACILITIES

TEACHING / LEARNING SIZE IN TOTAL AREA IN SQ.

AREAS METERS METERS

Storage/Tool Room 6x 4 24

Learning Resources Area 15 x 3 45

Lecture Room 15 x 4 60

Working Area 7x8 56

Comfort room/Wash Area 3x2 6

Total Workshop Area 191

 TRAINING SESSION EVALUATION FORM

INSTRUCTIONS:

This post-training evaluation instrument is intended to measure how satisfactorily

your trainer has done his job during the whole duration of your training. Please give
your honest rating by checking on the corresponding cell of your response. Your
answers will be treated with utmost confidentiality.

TRAINERS’ INSTRUCTORS
1 2 3 4 5
Name of Trainer: Micah Ramos
1. Orients trainees about CBT, the use of CBLM and the evaluation
system.
2. Discusses clearly the unit of competencies and outcomes
to be attained at the start of every module

3. Exhibits mastery of the subject/ course he/ she is teaching

4. Motivates and elicits active participation from the students

or trainees
5. Keeps records of evidence/s of competency attainment
of each student / trainees
6. Instill value of safety and orderliness in the classrooms and
workshops

7. Instills the value of teamwork and positive work values

8. Instills good grooming and hygiene

9. Instills value of time

10. Quality of voice while teaching

11. Clarity of language / dialect used in teaching

12. Provides extra attention to trainees and students with

specific learning needs

13. Attends classes regularly and promptly

14. Shows energy and enthusiasm while teaching

 15. Maximize use of training supplies and materials

16. Dresses appropriately

17. Shows empathy

18. Demonstrate self-control

This post training evaluation instrument is intended to measure how satisfactorily

your trainer prepared and facilitated your training. Please give your honest rating by
checking on the corresponding cell of your response. Your answers will be treated with
utmost confidentiality.

Use the following rating scales:

5 – Outstanding
4 – Very Good/ Very Satisfactory
3 – Good / Adequate
2 – Fair/ Satisfactory
1. Poor/ Unsatisfactory

PREPARATION 1 2 3 4 5
1. Workshop layout conforms with the components of a CBT
workshop
2. Number of CBLM is sufficient
3. Objectives of every training session is well explained
4. Expected activities/ outputs are clarified

DESIGN AND DELIVERY 1 2 3 4 5

1. Course contents are sufficient to attain objectives

2. CBLM are logically organized and presented

3. Information Sheet are comprehensive in providing the required

4. Examples, illustrations and demonstrations help you learn

5. Practice exercises like Task/ Job Sheets are sufficient to
learn required skills.
6. Valuable knowledge are learned through the contents of
the course
 7. Training Methodologies are effective

8. Assessment Methods and evaluation system are suitable for

the trainees and the competency
9. Recording of achievements and competencies acquired
is prompt and comprehensive
10. Feedback about the performance of learners are
given immediately.

TRAINING FACILITIES/ RESOURCES 1 2 3 4 5

1. Training Resources are adequate
2. Training Venue is conducive and appropriate
3. Equipment, supplies and materials are sufficient

4. Equipment, supplies and materials are suitable

and appropriate
5. Promptness in providing supplies and materials

SUPPORT STAFF 1 2 3 4 5
1. Support Staff are accommodating

Comments / Suggestions:

Prepared By:

Micah Ramos
 SUPERVISED INDUSTRY TRAINING OR ON THE JOB
TRAINING EVALUATION FORM

Dear Trainees:

The following questionnaire is designed to evaluate the effectiveness of the Supervised

Industry Training (SIT) or On The Job Training (OJT) you had with the Industry Partners
of Miriam College Adult Education. Please check (🗸) the appropriate box corresponding
to your rating for each question asked. The results of this evaluation shall serve as a
basis for improving the design and management to maximize the benefits of the said
Program. Thank you for your cooperation.

Legend:
5 – Outstanding
4 – Very Good / Very Satisfactory
3 – Good/ Adequate
2 – Fair/ Satisfactory
1 – Poor/ Unsatisfactory
NA – Not Applicable

Item
Question Ratings
No.

INSTITUTIONAL EVALUATION 1 2 3 4 5 NA

Has MAE conducted an orientation about the SIT/ OJT

1 program, the requirements and preparations needed
and its expectations?
Has MAE provided the necessary assistance such as
2 referrals or recommendations in finding the company for
your OJT?
Has MAE showed coordination with the Industry Partner
3
in the design and supervision of your SIT/ OJT?
Has your in-school training adequate to undertake
4
Industry partner assignment and its challenges

5 Has MAE monitored your progress in the industry?

Has the supervision been effective in achieving your

6 OJT objectives and providing feedbacks when
necessary?
Did MAE conduct assessment of your SIT/ OJT
7
program upon completion?
 Were you provided with the results of the Industry and
8
MAE’s assessment of your OJT?
Comments/ Suggestions:

Item
Question Ratings
No.

INDUSTRY PARTNER 1 2 3 4 5 NA

Was the Industry partner appropriate for your type of

1
training required and/ or desired?
Has the industry partner designed the training to meet
2
your objectives and expectations
Has the industry partner showed coordination with BCC
3
in the design and supervision of the SIT/ OJT?
Has the industry partner and its staff welcomed you and
4
treated you with respect and understanding?
Has the industry partner facilitated the training, including
the provision of the necessary resources such as
5
facilities and equipment needed to achieve your OJT
objectives?
Has the industry partner assigned a supervisor to
6
oversee your work or training?
Was the supervisor effective in supervising you through
7
regular meetings, consultations and advise?
Has the training provided you with the necessary
8 technical and administrative exposure of real world
problems and practices?
Has the training program allowed you to develop self-
9 confidence, self-motivation and positive attitude towards
work?
Has the experience improved your personal skills and
10
human relations?
 11 Are you satisfied with your training in the industry?

Comments/ Suggestions:

Signature:
Printed Name: Qualification:
Host Industry Partner: Supervisor:
Period of Training: Instructor:

Prepared by:

Micah M. Ramos
Instructor
 INTERPRET AND ANALYZE PROGRAM EVALUATION
Use the following rating scales:
5 – Outstanding
4 – Very Good/ Very Satisfactory
3 – Good / Adequate
2 – Fair/ Satisfactory
1. Poor/ Unsatisfactory

RATER A
PREPARATION 1 2 3 4 5
1. Workshop layout conforms with the components of a CBT workshop x
2. Number of CBLM is sufficient x
3. Objectives of every training session is well explained x
4. Expected activities/ outputs are clarified x

RATER B
PREPARATION 1 2 3 4 5
1. Workshop layout conforms with the components of a CBT workshop x
2. Number of CBLM is sufficient x
3. Objectives of every training session is well explained x
4. Expected activities/ outputs are clarified x

RATER C
PREPARATION 1 2 3 4 5
1. Workshop layout conforms with the components of a CBT workshop x
2. Number of CBLM is sufficient x
3. Objectives of every training session is well explained x
4. Expected activities/ outputs are clarified x

Rating for Rating for Rating for Rating for

RATER item 1 item 2 item 3 item 4
RATER A 3 4 4 4
RATER B 3 4 4 4
RATER C 3 4 4 4
GENERAL
3 4 4 4
AVERAGE
AVERAGE RATING
PREPARATION AVERAGE
1. Workshop layout conforms with the components of a CBT workshop 3
4
2. Number of CBLM is sufficient

3. Objectives of every training session is well explained 4

4. Expected activities/ outputs are clarified 4
GENERAL AVERAGE 3.75

Range

0.00 – 1.49 = Poor/ Unsatisfactory

1.50 – 2.49 = Fair/ Adequate

2.50 – 3.49 = Good / Satisfactory

3.50 – 4.49 = Very Good/ Very Satisfactory

4.50 – 5.00 = Outstanding

General Interpretation:
The general average of 3.75 falls from the range of Very Good/Very
Satisfactory 3.5-4.49 It is good implication that the rater’s impression reflects
that the standard of supervise work base training is effective from the way it is
being delivered. However there’s still a room for improvement in order to
enhance it further to the next level.
Recommendation:
It is clearly seen that on the part of explaining objectives of every training session
and clarification of expected activities and outputs needs more emphasis of
improvement. Little improvement on the part of conformity of the workshop by
adding more signage lay out with the components of CBT workshop and
additional number of copies of CBLM.

Prepared by:

Micah Ramos
UNIT OF COMPETENCY 4:

Plan Training Session

 COMPETENCY ASSESSMENT AGREEMENT

Candidate’s Name:
Assessor’s Name:
BREAD AND PASTRY PRODUCTION
Qualification: NC II

Units of Competency to be Assessed: BASIC UNITS

 Participate in Workplace
Communication
 Work in Team Environment
 Practice Career
Professionalism
 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 desserts

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 Signature: Date:
Assessor’s Signature: Date:
 Technical Education and Skills Development Authority
ASSESSMENT AND CERTIFICATION PROGRAM

ATTENDANCE SHEET

BREAD AND PASTRY PRODUCTION NC II

Name of Competency
.
Assessment Center:

Date of Assessment:

CANDIDATE’S Assessmen
No. Signature
NAME t Results
1
2
3
4
5
6
7
8
9
10
Assessor/s:
TESDA Representative:

Signature over Printed Name

Signature over Printed Name
Accreditation Number:
 CAC Manager:

_
Signature over Printed Name _
Signature over Printed Name
Accreditation Number:
_
 Competency Assessment Results Summary (CARS)

Candidate Name:

Assessor Name:
Title of Qualification/
Cluster of Units of Bread and Pastry Production NC II
Competency
Date of
Assessment Center:
Assessment:
The performance of the candidate in the following unit(s) of competency and corresponding
assessment methods Not
Satisfactory Satisfact
ory
Unit of Competency Assessment Method

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.
 For issuance of NC/COC  For submission of ❑ For re-assessment (pls.
(Indicate title/s of COC, if Full Additional specify)
Recommendati Qualification is not met) documents Specify:
on

Did the candidate overall performance meet the required evidences/standards? ❑ Yes ❑ No
OVERALL ❑ Competent ❑ Not Yet Competent
EVALUATION

General Comments [Strengths/Improvements needed]

Candidate
signature: Date:
Assessor
signature: Date:
Assessment Cent
er Manager Date:
signature

CANDIDATE’S COPY (Please present this form when you claim your NC/COC)

COMPETENCY ASSESSMENT RESULTS SUMMARY

Name of
Candidate: Date Issued:
Name of
Assessment Date :
Center:
Assessment
❑ Competent ❑ Not Yet Competent
Results:
 For issuance of NC/COC
 For re-
assessment
(Indicate title/s of COC, if Full Qualification is not (pls. specify)
Recommenda met)  For submission of
tion: Additional
documents Specify:

Assessed by: Attested by:

Name and Signature
Name and Signature
Date: Date:
 HOUSEKEEPING SCHEDULE
Bread and Pastry Bread and Pastry
Qualification Station/Bldg
Production NC II (BPP)
Area/Section Tourism
In-Charge Micah M. Ramos
Schedule for September, 2015
Respon Da Eve Weekly Eve Mont Rema
ACTIVITIES sible ily ry ry hly rks
Person oth 15th
er Day
Day
1. Clean and
check oven,
stove, and
fridge, free
from spills or
food particles.
2. Clean and
check baking
tools from
oil, odor and
food particles;
dry and
properly laid-
out.
3. Clean and
arrange
working tables
according to
floor plan/lay-
out.
4. Clean and
check floor,
walls, windows,
ceilings
• graffiti/dust/
rust
• cobwebs
and
outdated/unnec
essary
objects/items
•
obstructio
ns
• any used
materials/scrap
s (slugs, stubs)
spilled liquid
• open
cracks (floor)
5. Clean and
check work
shop ventilation
and illumination
by dusting
lamps/bulbs,
replacing non-
functional
lamps and
keeping
exhaust clean
6. Clean and
check
computer set -
monitor, CPU,
keyboards,
mouse – free,
unnecessary
markings, dust;
cables and
plugs are in
order; well-
arranged; all
items functional
7. Clean,
inspect air
conditioning
equipment:
• keep
screen and
filter free
from dust/rust
• Check
selector knobs
if in normal
positions and
are functional
• Check if
drainage is OK

8. Clean,
check and
maintain baking
drawer or
cupboard
• Free of
dust, not damp
• Tools/
equipment in
appropriate
positions/
locations
• With
visible
labels/signage
• Logbook
and forms are
complete, in
order and
updated
• Lights,
ventilation –
OK
9. Clean and
check Rest
Room
• Urinals,
bowls, wash
basins, walls
and partitions
are free from
stains, dirt, oils,
graffiti and
unnecessary
objects;
• Ceilings
free from
cobwebs and
dangling items
• Floor is
kept dry; no
broken tiles or
protruding
objects
• Equipped
with dipper and
pails; properly
located after
use
• Water
systems is
functional: no
dripping/damag
ed faucets or
pipes
• Drainage
system is
working, no
water-clogged
areas
• No
offensive odor
• Lights
/Ventilation –
OK
10. Clean and
check wash
area:
•
Walls/Floo
rs- –free from
oils, molds,
broken tiles,
gums, stains or
graffiti
• Drainage
system is
functional
• Water
system
functional; no
dripping
faucets or
leaking pipes
• Free from
unnecessary
objects (mops,
rags)

11. Clean and

maintain work
shop
surroundings
by sweeping/
removing fallen
leaves,
branches,
debris and
other refuse,
impounded
water, clearing
pathways of
obstructions
12. Disposal of
waste materials
(Follow waste
segregation
system)

Prepared by:
Micah M. Ramos
 EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE Hand Mixer
EQUIPMENT CODE Hand Mixer 1
LOCATION Practical Work Area
Schedule for the Month of November
ACTIVITIES MANPOWE
R Dail Ever Weekl Ever Monthl Remark
y y y y y s
Othe 15th
r Day Day
1. Clean and
check hand
mixer
✓
 Clean and
kept dry
 Beaters,
whisks or
other
attachement
s are
washed
separately
 Clean
mixer with
damp cloth
. Check the
speed control
switch is in the ✓
OFF (0) position
and the cord is
unplugged
before cleaning
any part of it.
Storing the mixer
 Coil the
cords in ✓
loops and
secure it
with the
attached
cord tie.
 Store beater
and whisks
in a drawer
or in the
original
packaging.

Prepared by:
Micah M. Ramos
 WASTE SEGREGATION TABLE

SECTION/ WORK AREA: Practical Work Area

Person In-charge : Micah M. Ramos

Waste Segregation Method

GENERATED/ACCUMULATED RECYCLE/
WASTES COMPOST DISPOSE
REUSE
 Plastics/wrappers ✓
 Tin cans ✓
 Egg shells ✓
 Wax paper ✓
 Glass bottles ✓
 Cartons/ Cardboards ✓
 Food crumbs ✓
 Fruit Peelings ✓

Prepared by:

Micah M. Ramos
 TAG-OUT BILL

DANGER/CAUTION TAG-OUT INDEX AND RECORD

AUDITS
LOG DATE TYPE DESCRIPTION DATE
SERIAL ISSUED (Danger/Caution) (System Components, COMPLETED
Test reference ,etc.
01 1/2/12 Danger Oven ( worn out gas hose) 6/1/17
02 2/24/13 Out of-Calibration Weighing Scale, Analog 9/21/17
1000g
03 6/5/11 Out of- Hand Mixer (Motor not 8/29/17
Commission working)

Prepared by: Approved:

Micah M. Ramos
Trainer Supervisor
 BREAKDOWN / REPAIR REPORT

Area / Section: Practical Work Area

Person In-charge:

FACILITY TYPE NATURE OF BREAKDOWN RECOMMENDATION

Stand Mixer Overuse/ Replacement of motor

Long-term usage

Reported by: Date

Signature Over Printed Name

Prepared by: Micah Ramos

 SALVAGE REPORT

Area / Section: Bread and Pastry Production NC II

Person In-charge: Micah M. Ramos

FACILITY TYPE PART ID RECOMMENDATION

Hand Mixer Beaters/whisk Store as back-up for other hand mixer

Reported by: Date

Ocotber 10, 2017
Micah M. Ramos

Signature Over Printed Name

Prepared by:
Micah M. Ramos

WORK REQUEST

Unit No. Description:

JAG01 Analog Weighing Scale

Observation:
Weighing scale is ok Date Reported:

October 21, 2017

 Cannot calibrate due to broken knob Reported by:

Micah M. Ramos
Activity: Date completed:
Sign:
1. Replace with new set of knob

Spare parts used:

Additional knob from the package

Prepared by:
Micah M. Ramos

Template #6

WORKSHOP INSPECTION CHECKLIST

Qualification Bread and Pastry Production NC II

Area/Section Tourism In-Charge Micah M. Ramos

YES NO INSPECTION ITEMS

1. Are the oven, stove and fridge, free from spills or food particles?
2. Are baking tools free from oil, odor and food particles; dry
and properly laid out?
3. Are working tables clean and arrange according to
floor plan/lay-out?
4. Are floor , walls, windows, ceiling clean and check from
graffiti/dust/rust , cobwebs and outdated/unnecessary
objects/items, obstructions, any used materials/scraps (slugs,
stubs) spilled liquid,
open cracks (floor)?
5. Are workshop ventilation and illumination clean and check
by dusting lamps/bulbs, replacing non-functional lamps and
keeping exhaust clean?
6. Is the computer set -- monitor, CPU, keyboards, mouse – free
from unnecessary markings, dust; cables and plugs are in order; well-
arranged; all items functional?
7. Is the air conditioning equipment clean and inspected – keep
screen and filter free from dust/rust, check selector knobs if in
normal positions and are functional?
 8. Is the baking drawer or cupboard clean, check and maintain –
free of dust, not dump, tools/equipment in appropriate
positions/locations, with visible labels/signage, logbook and forms
are complete, in order and updated, lights, ventilation—ok?

9. Is the rest room clean and check – urinals, bowls, wash

basins, walls and partitions are free from stains, dirt, oils, graffiti and
unnecessary objects; Ceilings free from cobwebs and dangling items;
Floor is kept dry; no broken tiles or protruding objects; Equipped with
dipper and pails; properly located after use; Water systems is
functional: no dripping/damaged faucets or pipes; Drainage system is
working, no water-clogged areas; No offensive odor; Lights
/Ventilation – OK?
10. Is the wash area clean and check -- Walls/Floors- –free from
oils, molds, broken tiles, gums, stains or graffiti; Drainage system
is functional; Water system functional; no dripping faucets or
leaking pipes; Free from unnecessary objects (mops, rags)?
11. Is the workshop surroundings clean and maintain by by
sweeping/ removing fallen leaves, branches, debris and other
refuse, impounded water, clearing pathways of obstructions?
12. Is the waste material disposed properly?
Remarks:

Inspected by: Date:

Prepared by:
Micah M. Ramos
DATE OF REQUEST: DATE REQUIRED: VENDOR NAME:

REQUESTED BY:

CLUSTER HEAD APPOROVAL: VENDOR CONTACT NO.:

VIS APPROVAL SHIP TO ADDRESS

ADMINISTRATOR APPROVAL

Special Instructions, Qoutes,

Etc.:

QTY ITEM # DESCRIPTION PRICE EACH TOTAL PRICE

TOTAL

Account Coding Amount

TOTAL
 OPERATIONAL PROCEDURE
Equipment Type Hand Mixer
Equipment Code Hand Mixer 1
Location Practical Work Area
Operation Procedure:

1. Be sure the Mixer is OFF (O) and unplugged before inserting or removing attachments.
2. Each Beater fits only into one opening. You may have to rotate it slightly until it locks
into place. Beaters are not interchangeable be sure you are placing the correct Beater into
the appropriate opening. Do not force a Beater into a slot.
3. Plug the Cord into an outlet.
4. Place the ingredients into a bowl, grip the Mixer handle, and position the Beaters/Whisks
in the center of the food to be mixed.
5. Select the appropriate speed setting for the task
6. Guide the Beaters/Whisks continuously through the mixture for uniform mixing. Whenever
you wish to scrape the sides or bottom of the bowl using a handheld utensil, be sure to turn
the Speed Control Switch OFF (O). Place the Mixer on the Heel Rest so that batter can
drain into the bowl (B).
7. Turn the Mixer off and unplug when finished.
8. To remove the Beaters/Whisks, position the Mixer over a bowl or sink and pull the
Beater Eject Lever up.

POWER BOOST
1. The Power Boost lets you increase the mixing speed to the maximum power level from
any setting. When you feel the Mixer slowing down or straining in tough mixing tasks (such
as mixing cookie dough), press the Power Boost Button.
2. As soon as you release the Power Boost Button, the Mixer will return to your pre-selected
speed.
Prepared By:

Micah M. Ramos