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    2.5 Specific Instruction For The Candidate

    Uploaded by

    Mark Anthony Altillero
    The candidate will be evaluated on their ability to prepare and produce various pastry products over 4 hours. They will be provided the necessary tools, equipment, and materials and will be observed and rated while completing the tasks. After demonstrating their skills, the candidate will participate in a question and answer session and written examination. The evaluator will provide feedback on the candidate's performance.

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    2.5 Specific Instruction For The Candidate

    Uploaded by

    Mark Anthony Altillero
    2K views2 pages
    The candidate will be evaluated on their ability to prepare and produce various pastry products over 4 hours. They will be provided the necessary tools, equipment, and materials and will be observed and rated while completing the tasks. After demonstrating their skills, the candidate will participate in a question and answer session and written examination. The evaluator will provide feedback on the candidate's performance.

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    2.5 Specific Instruction for the Candidate

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    The candidate will be evaluated on their ability to prepare and produce various pastry products over 4 hours. They will be provided the necessary tools, equipment, and materials and will be observed and rated while completing the tasks. After demonstrating their skills, the candidate will participate in a question and answer session and written examination. The evaluator will provide feedback on the candidate's performance.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    2K views2 pages

    2.5 Specific Instruction For The Candidate

    Uploaded by

    Mark Anthony Altillero
    The candidate will be evaluated on their ability to prepare and produce various pastry products over 4 hours. They will be provided the necessary tools, equipment, and materials and will be observed and rated while completing the tasks. After demonstrating their skills, the candidate will participate in a question and answer session and written examination. The evaluator will provide feedback on the candidate's performance.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Performance Test

    Specific Instruction for the Candidate

    Qualification: BREAD AND PASTRY PRODUCTION NC II


    Unit of Competency: Prepare and Produce Pastry Products

    General Instruction:
    Given the necessary tools, materials and equipment you need to prepare
    and produce bakery products, prepare and produce pastry products,
    prepare and present gateaux, tortes and cakes, prepare and display
    petits fours and present desserts in 4 hours. I will be observing you
    while you are performing the tasks.

    Specific Instruction:
    I will be observing you while you are performing the tasks.

    You will be rated using the rating sheet.

    After your demonstration, I will ask you some questions related to your
    demonstration and you will have a written examination.

    You may call me when there is a need for me to translate or explain


    items for clarification

    After the questioning portion, I will give feedback regarding your


    performance

    Any questions/clarifications? If there are no more questions you may


    start now.

    Tools: Equipment Materials:


     Weighing scale
    Laboratory table  All-purpose flour
     Bowls
     Mixing Bowls  Confectioner’s sugar
     Measuring spoon and  Butter
    cup  Egg
     Double broiler  Lemon
     Rolling pin  Refined sugar
     Fork  All-purpose cream
     Pastry blender
     Pie plate
     Wire whisks
     Spatula
     Pastry brush
     Wooden spoon
     Knife
     Chopping board

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