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Evidence Plan

The evidence plan summarizes how competency in preparing and presenting gateaux, tortes, and cakes will be assessed. Evidence will be collected through written tests, performance tests, direct observation, demonstration and questioning, and portfolios. The trainee must show they can prepare cakes and fillings, decorate cakes, present cakes properly, and store cakes according to standard procedures and customer preferences. Critical aspects include using appropriate ingredients, temperatures, equipment, icings, and storage methods.

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mary frances villapando
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88 views2 pages

Evidence Plan

The evidence plan summarizes how competency in preparing and presenting gateaux, tortes, and cakes will be assessed. Evidence will be collected through written tests, performance tests, direct observation, demonstration and questioning, and portfolios. The trainee must show they can prepare cakes and fillings, decorate cakes, present cakes properly, and store cakes according to standard procedures and customer preferences. Critical aspects include using appropriate ingredients, temperatures, equipment, icings, and storage methods.

Uploaded by

mary frances villapando
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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EVIDENCE PLAN

Competency
Bread and Pastry Production II
standard:
Unit of
Prepare and Present Gateaux, tortes and cakes
competency:
Ways in which evidence will be collected:
[Written Test, Performance Test, Direct Observation,

Third-party Report
Demonstration &
Oral Questioning]

Observation &
Questioning

Questioning

Portfolio

Written
The evidence must show that the trainee…
LO.1 Prepare cakes
 Select, measure and weigh ingredients according to
recipe requirements, enterprise practice and √ √
customer practices.
 Select required oven temperature to bake goods in
accordance with desired characteristics, standard √
recipe specifications and enterprise practices.
 Prepare sponges and cakes according to recipe
specifications, techniques and conditions and √ √
desired product characteristics. *
 Appropriate use of equipment according to required
pastry and bakery products and standard √
operating procedures. *
 Cool sponges and cakes according to established
√
standards and procedures.
LO.2 Prepare and use fillings
 Prepare and select fillings in accordance with
√
required consistency and appropriate flavours. *
 Filled and assembled slice or layer sponges and √
cakes according to standard recipe specifications, √
enterprise practice and customer preferences.
 Select coatings and sidings according to the product √
characteristics and required recipe specifications.
Trainers Date Developed: Document No. NTTA-TM1-07
Methodology Level I November 28, 2023
Date Revised:
Issued by:
Developed by:
MARY FRANCES V. NTTA
CASIFMAS Bread and Pastry VILLAPANDO Revision # 01 Page __ of __
Production
NCII
LO.3 Decorate cakes
 Decorate suited sponges and cakes to the product
and occasion and in accordance with standard √ √
recipes and enterprise practices.
 Use suitable icing and decorations according to
standard recipes and/or enterprise standards √
and customer preferences. *
LO.4 Present cakes
 Present cakes in accordance with customer’s √
expectations and established standards and √
procedures. *
 Select and use equipment in accordance with √
service requirements.
 Maintain product freshness, appearance and eating
qualities in accordance with the established √
standards and procedures.
 Mark cakes or cut portion-control to minimize √
wastage and in accordance with enterprise √
specifications and customer preferences.
LO.5 Decorate cakes
 Store cakes in accordance with establishment’s √
√
standards and procedures.
 Identify storage methods in accordance with
product specifications and established standards √
and procedures. *
NOTE: *Critical aspects of competency

Trainers Date Developed: Document No. NTTA-TM1-07


Methodology Level I November 28, 2023
Date Revised:
Issued by:
Developed by:
MARY FRANCES V. NTTA
CASIFMAS Bread and Pastry VILLAPANDO Revision # 01 Page __ of __
Production
NCII

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