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    Sag - Bread and Pastry

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    Arnie Hernandez
    This self-assessment guide is for the qualification of Bread and Pastry Production NC II. The project-based assessment involves performing bread and pastry production, including preparing and producing bakery and pastry products, gateaux, tortes, petits fours, and presenting desserts. The guide asks the candidate to check yes or no boxes to indicate if they can perform various baking and food safety tasks that are covered by the units of competency.

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    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd

    Sag - Bread and Pastry

    Uploaded by

    Arnie Hernandez
    121 views2 pages
    This self-assessment guide is for the qualification of Bread and Pastry Production NC II. The project-based assessment involves performing bread and pastry production, including preparing and producing bakery and pastry products, gateaux, tortes, petits fours, and presenting desserts. The guide asks the candidate to check yes or no boxes to indicate if they can perform various baking and food safety tasks that are covered by the units of competency.

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    Sag for bpp

    Original Title

    Sag- Bread and Pastry

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    This self-assessment guide is for the qualification of Bread and Pastry Production NC II. The project-based assessment involves performing bread and pastry production, including preparing and producing bakery and pastry products, gateaux, tortes, petits fours, and presenting desserts. The guide asks the candidate to check yes or no boxes to indicate if they can perform various baking and food safety tasks that are covered by the units of competency.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Download as xlsx, pdf, or txt
    121 views2 pages

    Sag - Bread and Pastry

    Uploaded by

    Arnie Hernandez
    This self-assessment guide is for the qualification of Bread and Pastry Production NC II. The project-based assessment involves performing bread and pastry production, including preparing and producing bakery and pastry products, gateaux, tortes, petits fours, and presenting desserts. The guide asks the candidate to check yes or no boxes to indicate if they can perform various baking and food safety tasks that are covered by the units of competency.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Download as xlsx, pdf, or txt
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    SELF-ASSESSMENT GUIDE SELF-ASSESSME

    Qualification BREAD AND PASTRY PRODUCTION NC II Qualification

    Project - Based Assessment Project - Based Ass


    PERFORM BREAD AND PASTRY PRODUCTION
    Title: Title:
    • Prepare and produce bakery products
    • Prepare and produce pastry products
    Units of Competency Units of Comp
    • Prepare and present gateaux, tortes and ca
    Covered Covered
    • Prepare and display petits fours
    • Present desserts
    Instruction: Instruction:
    • Read each of the questions in the left-hand column of the chart. •
    • Place a check in the appropriate box opposite each question to •
    indicate your answer.

    Can I? YES NO Can I?


    Select measure and weigh ingredients according to
    • •
    recipe requirements
    Prepare variety of bakery and patissiers' products (e.g.
    bread, pastry, cake, petits fours) according to standard
    • •
    mixing procedures/ formulation/recipes and desired
    product characteristics
    Select and use appropriate equipment, tools and
    • •
    utensils
    Select oven temperature to bake products in
    • accordance with desired characteristics, recipe •
    specifications and enterprise practices

    Bake products according to techniques and appropriate


    • •
    conditions; and enterprise requirement standards*

    • Decorate and present products* •


    Prepare different types of desserts accoridng to recipe
    • specifications, desired product characteristics and •
    standard operating procedures*
    • Plate and decorate a variety of dessert products* •
    Store and package bakery and patissiers' products/
    • •
    desserts*
    • Apply food hygiene and safety principles* •
    Demonstrate knowledge on varieties and
    • •
    characteristics of products and desserts.
    I agree to undertake assessment in the knowledge that information gathered will I agree to undertak
    only be used for prefessional development purposes and can only be accessed by only be used for pre
    concerned assessment personnel and my manager/supervisor. concerned assessm
    Candidate's Signature: Date: Candidate's Sign
    SELF-ASSESSMENT GUIDE
    Qualification BREAD AND PASTRY PRODUCTION NC II

    Project - Based Assessment


    PERFORM BREAD AND PASTRY PRODUCTION
    Title:
    • Prepare and produce bakery products
    • Prepare and produce pastry products
    Units of Competency
    • Prepare and present gateaux, tortes and ca
    Covered
    • Prepare and display petits fours
    • Present desserts
    Instruction:
    Read each of the questions in the left-hand column of the chart.
    Place a check in the appropriate box opposite each question to
    indicate your answer.

    Can I? YES NO

    Select measure and weigh ingredients according to


    recipe requirements
    Prepare variety of bakery and patissiers' products (e.g.
    bread, pastry, cake, petits fours) according to standard
    mixing procedures/ formulation/recipes and desired
    product characteristics
    Select and use appropriate equipment, tools and
    utensils
    Select oven temperature to bake products in
    accordance with desired characteristics, recipe
    specifications and enterprise practices

    Bake products according to techniques and appropriate


    conditions; and enterprise requirement standards*

    Decorate and present products*


    Prepare different types of desserts accoridng to recipe
    specifications, desired product characteristics and
    standard operating procedures*
    Plate and decorate a variety of dessert products*
    Store and package bakery and patissiers' products/
    desserts*
    Apply food hygiene and safety principles*
    Demonstrate knowledge on varieties and
    characteristics of products and desserts.
    I agree to undertake assessment in the knowledge that information gathered will
    only be used for prefessional development purposes and can only be accessed by
    concerned assessment personnel and my manager/supervisor.
    Candidate's Signature: Date:

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