NAME OF TRAINEE

PREPARE AND PRODUCE BAKERY PRODUCTS

Requests and Service are accepted and recorded

Prepare of variety of fillings, coatings/icing, glazes and decorations

for bakery products

Fill and decorate bakery products

141 HRS.

Finish and present bakery items

Store bakery products

ACHIEVEMENT CHART
BREAD AND PASTRY P NC II

Select appropriate packaging

PREPARE AND PRODUCE PASTRY

Select measure and weigh required ingredients

Prepare variety of pastry products and use appropriate equipment

Bake pastry products

Select the required oven temperature to bake goods

Prepare fillings and coating/ icing glazes and decorations for pastry
products
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Trainer: LENY M. BONAOBRA

BPP NC II
 Fill and decorate pastry products

Finish and Present baked pastry products .

Store pastry products

Select appropriate packaging

PREPARE AND PRESENT GATEAUX, TORTES AND CAKES

Select measure and weigh required ingredients

Select required oven temperature to bake goods

Prepare Sponge and Cake

Use of appropriate equipment according to required pastry and bakery

products

Cool sponge and cakes

Prepare and select fillings

Fill and assemble slice or layer of sponge and cakes

Select coatings and sidings

Decorate cakes and sponges

Use suitable icings and decorations

Present cakes

Select and use equipment

Maintain product freshness, appearance and eating qualities

 Mark cakes or cut portion—controlled to minimize wastage

Store cakes

Identify storage methods

PREPARE AND DISPLAY PETITS FOURS

Prepare cut and assemble sponge and base

Prepare fillings with the required flavours and consistency.

Buy fondant icing

Design and Use decorations

Select of small choux paste shapes are baked and decorated

Prepare and blend of baked sweet paste

Prepare fillings and used the required flavours and correct

consistency

Use of garnishes, glazes and finished

Flavour quality marzipan to produce of mini- sized fruits

Coat marzipan fruits

Select and coat fresh fruits/fruit segments

. Fill sandwich dried fruits or nuts with flavored marzipan and

coated with pale amber – colored caramel
BREAD
Select and preparing appropriate receptacles for petit four

Display petit fours creatively

Store petit four in proper temperatures and conditions

Package petits fours

141 HRS.

PRESENT DESSERTS
ACHIEVEMENT CHART

Portion and present dessers

BREAD AND PASTRY PRODUCTION NC II

Plate and decorate dessert

Plan and utilize dessert buffet services

Prepare and arrange variety of desserts

Store desserts in accordance with required temperature and

customer’s specifications

Package desserts

REMARKS