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ACHIEVEMENT CHART

BREAD AND PASTRY PRODUCTION NC II

A selecton of small choux paste shapes are baked and decorated


Sponges and bases are prepared, cut and assembled

Baked sweet paste are prepared and blended


PREPARE AND DISPLAY PETITS FOURS

Garnishes, glazes and fnished are used


Decoratons are designed and used

PREPARE MARZIPAN PETITS FOURS


PREPARE FRESH PETITS FOURS

Fillings are prepared and used


PREPARE ICED PETITS FOURS

Fondant icing is brought


Fillings are prepared

NAME OF TRAINEES
1 ELIZALDE, ROZEN GAZER L.
2 MONTEFALCO, ELIJAH O.
3 RIEGO, PERCIVAL ARCHER C.
4 ROSWELL, EZEKIEL A.
5 TORREALBA, LOGAN D.
6 AQUINO, COREEN SAMANTHA R.
7 GALVES, NIEVES SOLANNA K.
8 HEARTIFILIA, AEMIE M.
9 IGNACIO, PORTIA CECILIA C.
10 TY, KLARE DESTEEN A.
YELLOW: Competency Blue: Learning Outcomes Green: Specifc Tasks
Name of Trainee: Frances Mae. Cabanes
NC II
Quality marzipan is favored and shaped to produce mini-sized fruits

Marzipan fruits are coated

Green: Specifc Tasks


PREPARE CARAMELIZED PETITS FOURS

Fresh fruits/fruit segments are selected and coated

Sandwich dried fruits or nuts are flled with favored marzipan and coated

DISPLAY PETITS FOURS

Appropriate receptacles are selected and prepared

Petts fours are displayed creatvely

Date Started: November 09, 2019


STORE PETITS FOURS

Petts fours are stored in proper temperatures and conditons

Petts fours are package