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Evidence Plan

This evidence plan outlines how a trainee's competency in preparing and producing bakery products will be evaluated. The trainee will be assessed through questioning, demonstration, observation, third party reports, and portfolios to show they have the proper knowledge of baking terms and procedures, can select and measure ingredients correctly, apply substitutions and conversions, prepare a variety of products to standard, and proof and bake goods to specifications. Critical aspects of competency include preparing products according to recipes and characteristics and selecting oven temperatures accordingly.

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DOROTHY GABAY
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339 views3 pages

Evidence Plan

This evidence plan outlines how a trainee's competency in preparing and producing bakery products will be evaluated. The trainee will be assessed through questioning, demonstration, observation, third party reports, and portfolios to show they have the proper knowledge of baking terms and procedures, can select and measure ingredients correctly, apply substitutions and conversions, prepare a variety of products to standard, and proof and bake goods to specifications. Critical aspects of competency include preparing products according to recipes and characteristics and selecting oven temperatures accordingly.

Uploaded by

DOROTHY GABAY
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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Evidence Plan

Competency standard: Bread and Pastry Production NC II


Unit of competency: Prepare and produce bakery products
Ways in which evidence will be collected:

Questioning Demonstration &


Questioning Observation &
[tick the column]

Third party Report

Portfolio

Written
The evidence must show that the
trainee…
 Acquired the proper knowledge on the  
different baking terminologies
 Appropriate equipment are used according to
 
required pastry and bakery products and 
standard operating procedure.
 Ingredients are selected, measured and
 
weighed according to recipe requirements 
and established standards and procedure.
 Applied proper knowledge in substituting
 
baking ingredients according to established 
standards.
 Applied conversion and equivalence.  

 *Prepared variety of pastry and bakery


 
products according to standard recipes and
desired product characteristics
 Cooked and baked pastry and bakery  
products according to standards.
 Prepared batter and dough in accordance  
with enterprise standards.
 Proofed products according to specified  
temperature and other conditions.
 *Required oven temperature is selected to
bake goods on accordance with the desired  
characteristics, standards recipe and
specification and enterprise practices
NOTE: *Critical aspects of competency

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