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  • Evidence Plan: Bread and Pastry Production NC Ii Prepare and Present Gateaux, Tortes, and Cakes

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    Lovely Taguas
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    This document outlines an evidence plan to assess competency in preparing and presenting gateaux, tortes, and cakes. The plan will collect evidence through observation, demonstration, questioning, third party reports, portfolios, and written assessments. Specifically, it will evaluate abilities to decorate cakes according to standard recipes and customer preferences by using suitable icings and decorations. Evidence will be gathered to show decorating cakes suited to products and occasions in a way that follows enterprise practices.

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    Original Title

    2 PTS EVIDENCE PLAN-LBT

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    This document outlines an evidence plan to assess competency in preparing and presenting gateaux, tortes, and cakes. The plan will collect evidence through observation, demonstration, questioning, third party reports, portfolios, and written assessments. Specifically, it will evaluate abilities to decorate cakes according to standard recipes and customer preferences by using suitable icings and decorations. Evidence will be gathered to show decorating cakes suited to products and occasions in a way that follows enterprise practices.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    808 views3 pages

    Evidence Plan: Bread and Pastry Production NC Ii Prepare and Present Gateaux, Tortes, and Cakes

    Uploaded by

    Lovely Taguas
    This document outlines an evidence plan to assess competency in preparing and presenting gateaux, tortes, and cakes. The plan will collect evidence through observation, demonstration, questioning, third party reports, portfolios, and written assessments. Specifically, it will evaluate abilities to decorate cakes according to standard recipes and customer preferences by using suitable icings and decorations. Evidence will be gathered to show decorating cakes suited to products and occasions in a way that follows enterprise practices.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 3

    EVIDENCE PLAN

    Competency
    BREAD AND PASTRY PRODUCTION NC II
    standard:

    PREPARE AND PRESENT GATEAUX, TORTES, AND


    Unit of competency:
    CAKES

    Questioning Observation &

    Demonstration
    Ways in which evidence will be collected:

    Third party Report


    [tick the column]

    Portfolio

    Written
    &Questioning
    1. Demonstrate ability to produce a range of
    specialized cakes in accordance with  
    established standards and procedures
    2. Demonstrate ability to produce specialized in
    accordance with workplace conditions and  
    establishment’s standards and procedures
    3. Apply hygiene and safety principles in
    accordance with established standards and  
    procedures
    1. Prepare sponge and cakes
    1.1 Select, measure and weigh ingredients
    according to recipe requirements, enterprise  
    practices and customer practices.
    1.2 Select required oven temperature to bake
    goods in accordance with desired  
    characteristics, standard recipe specifications
    and enterprise practices
    1.3 Prepare sponges and cakes according to
    recipe specifications, techniques and  
    conditions and desired product
    characteristics
    1.4 Use appropriate equipment according to
    required pastry and bakery products and  
    standard operating procedures
    1.5 Cool sponges and cakes according to  
    established standards and procedures
    2. Prepare and use fillings
    2.1 Prepare and select fillings in accordance with  
    required consistency and appropriate flavors
    2.2 Fill and assemble slice or layer sponges and
    cakes according to standard recipe  
    specifications, enterprise practice and
    customer preferences
    2.3 Select coatings and sidings according to the
    product characteristics and required recipe  
    specifications
    3. Decorate cakes
    3.1 Decorate sponges and cakes suited to the
    product and occasion and in accordance  
    with standard recipes and enterprise
    practices
    3.2 Use suitable icings and decorations according
    to standard recipes and/or enterprise  
    standards and customer preferences
    4. Present cakes
    4.1 Present cakes in accordance with customer’s
    expectations and established standards and  
    procedures
    4.2 Select and use equipment in accordance with  
    service requirements
    4.3 Maintain product freshness, appearances
    and eating qualities in accordance with the  
    established standards and procedures
    4.4 Mark or cut cakes portion-controlled to
    minimize wastage and in accordance with  
    enterprise specifications and customer
    preferences
    5. Store cakes
    5.1 Store cakes in accordance with  
    establishment’s standards and procedures
    5.2 Identify storage methods in accordance with
    product specifications and established  
    standards and procedures
    Prepared by: Date:

    Checked by: Date:

    EVIDENCE PLAN
    Competency standard: BREAD AND PASTRY PRODUCTION NC II

    Unit of competency: PREPARE AND PRESENT GATEAUX, TORTES,


    CAKES

    LO3: DECORATE CAKES

    Third party Report


    Questioning Observation &
    Ways in which evidence will be collected:

    Demonstration
    &Questioning
    [tick the column]

    Portfolio

    Written
    1. Decorate sponges and cakes suited to the
    product and occasion and in accordance with  
    standard recipes and enterprise practices

    2. Use suitable icings and decorations according to


    standard recipes and/or enterprise standards  
    and customer preferences
    Prepared by:

    Checked by:

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