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Self - Assessment Guide Bread and Pastry Production NC Ii Perform Bread and Pastry Production

This document is a self-assessment guide for the qualification of Bread and Pastry Production NC II. It contains a list of units of competency covered including preparing and producing bakery products, pastry products, gateaux, tortes, cakes, and petits fours. The guide instructs candidates to check boxes indicating whether they can perform tasks like selecting ingredients, preparing bakery items according to recipes, using proper equipment, baking at appropriate temperatures, decorating and presenting products, preparing desserts, plating and decorating desserts, storing and packaging items, and applying food safety principles. It also includes a statement for candidates to agree to undergo assessment for professional development purposes only.

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Ernesto Ogario
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340 views

Self - Assessment Guide Bread and Pastry Production NC Ii Perform Bread and Pastry Production

This document is a self-assessment guide for the qualification of Bread and Pastry Production NC II. It contains a list of units of competency covered including preparing and producing bakery products, pastry products, gateaux, tortes, cakes, and petits fours. The guide instructs candidates to check boxes indicating whether they can perform tasks like selecting ingredients, preparing bakery items according to recipes, using proper equipment, baking at appropriate temperatures, decorating and presenting products, preparing desserts, plating and decorating desserts, storing and packaging items, and applying food safety principles. It also includes a statement for candidates to agree to undergo assessment for professional development purposes only.

Uploaded by

Ernesto Ogario
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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TESDA-OP-QSO-02-F07

Rev. No. 00-03/01/17

Reference No. BPP 2 1 0 9 8 3 1 0 1 0 0


to be filled out by the Processing Officer

SELF - ASSESSMENT GUIDE

Qualification: BREAD AND PASTRY PRODUCTION NC II


Project – Based
Assessment Title:
PERFORM BREAD AND PASTRY PRODUCTION
 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.

Date:
Candidate’s Name & Signature

TRSBPP209-0510 1
Bread and Pastry Production NC II

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