Scribd Logo
Upload

Welcome to Scribd!

  • 69 views

    Sag BPP Ncii

    Uploaded by

    Aldrien Catipay
    The guide contains a checklist for candidates to evaluate their own abilities in performing bread and pastry production. Candidates are to check either "yes" or "no" to indicate if they can successfully complete tasks related to selecting ingredients, preparing bakery products according to standard procedures and recipes, using proper equipment, baking at correct temperatures, decorating and presenting finished products, storing and packaging items, and applying food safety principles. The checklist covers units of competency in preparing bakery products, pastries, cakes, petits fours, and desserts.

    Copyright:

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

    Sag BPP Ncii

    Uploaded by

    Aldrien Catipay
    69 views1 page
    The guide contains a checklist for candidates to evaluate their own abilities in performing bread and pastry production. Candidates are to check either "yes" or "no" to indicate if they can successfully complete tasks related to selecting ingredients, preparing bakery products according to standard procedures and recipes, using proper equipment, baking at correct temperatures, decorating and presenting finished products, storing and packaging items, and applying food safety principles. The checklist covers units of competency in preparing bakery products, pastries, cakes, petits fours, and desserts.

    Original Title

    SAG-BPP-NCII (1)

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The guide contains a checklist for candidates to evaluate their own abilities in performing bread and pastry production. Candidates are to check either "yes" or "no" to indicate if they can successfully complete tasks related to selecting ingredients, preparing bakery products according to standard procedures and recipes, using proper equipment, baking at correct temperatures, decorating and presenting finished products, storing and packaging items, and applying food safety principles. The checklist covers units of competency in preparing bakery products, pastries, cakes, petits fours, and desserts.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    69 views1 page

    Sag BPP Ncii

    Uploaded by

    Aldrien Catipay
    The guide contains a checklist for candidates to evaluate their own abilities in performing bread and pastry production. Candidates are to check either "yes" or "no" to indicate if they can successfully complete tasks related to selecting ingredients, preparing bakery products according to standard procedures and recipes, using proper equipment, baking at correct temperatures, decorating and presenting finished products, storing and packaging items, and applying food safety principles. The checklist covers units of competency in preparing bakery products, pastries, cakes, petits fours, and desserts.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 1

    TESDA-OP-QSO-02-F07

    Rev. No. 00 03/01/17


    REFERENCE NUMBER :

    SELF - ASSESSMENT GUIDE


    Qualification: BREAD AND PASTRY PRODUCTION NC II
    Project-Based
    PERFORM BREAD AND PASTRY PRODUCTION
    Assessment Title:
    • Prepare and produce bakery products
    • Prepare and produce pastry products
    Units of Competency
    • Prepare and present gateaux, tortes and cakes
    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 requirements and standards*
    Decorate and present products*
    Prepare different types of desserts according 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 professional development purposes and can only be accessed by concerned
    assessment personnel and my manager/supervisor.

    ____________________________
    Candidates Name and Signature Date:
    Evaluated by:  Qualified for Assessment
     Not Yet Qualified for
    _________________________ Assessment
    AC Manager
    Date:

    TRSBPP209-0510 1
    Bread and Pastry Production NC II

    You might also like