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2.5 Specific Instruction For The Candidate

The candidate will be evaluated on their ability to prepare and produce various pastry products over 4 hours. They will be provided the necessary tools, equipment, and materials and will be observed and rated while completing the tasks. After demonstrating their skills, the candidate will participate in a question and answer session and written examination. The evaluator will provide feedback on the candidate's performance.

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Mark Anthony Altillero
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4K views2 pages

2.5 Specific Instruction For The Candidate

The candidate will be evaluated on their ability to prepare and produce various pastry products over 4 hours. They will be provided the necessary tools, equipment, and materials and will be observed and rated while completing the tasks. After demonstrating their skills, the candidate will participate in a question and answer session and written examination. The evaluator will provide feedback on the candidate's performance.

Uploaded by

Mark Anthony Altillero
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Performance Test

Specific Instruction for the Candidate

Qualification: BREAD AND PASTRY PRODUCTION NC II


Unit of Competency: Prepare and Produce Pastry Products

General Instruction:
Given the necessary tools, materials and equipment you need to prepare
and produce bakery products, prepare and produce pastry products,
prepare and present gateaux, tortes and cakes, prepare and display
petits fours and present desserts in 4 hours. I will be observing you
while you are performing the tasks.

Specific Instruction:
I will be observing you while you are performing the tasks.

You will be rated using the rating sheet.

After your demonstration, I will ask you some questions related to your
demonstration and you will have a written examination.

You may call me when there is a need for me to translate or explain


items for clarification

After the questioning portion, I will give feedback regarding your


performance

Any questions/clarifications? If there are no more questions you may


start now.

Tools: Equipment Materials:


 Weighing scale
Laboratory table  All-purpose flour
 Bowls
 Mixing Bowls  Confectioner’s sugar
 Measuring spoon and  Butter
cup  Egg
 Double broiler  Lemon
 Rolling pin  Refined sugar
 Fork  All-purpose cream
 Pastry blender
 Pie plate
 Wire whisks
 Spatula
 Pastry brush
 Wooden spoon
 Knife
 Chopping board

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