10
9
8
7
6
5
4
3
2
1
NAME OF TRAINEES

ROSWELL, EZEKIEL A.

TY, KLARE DESTEEN A.

TORREALBA, LOGAN D.

HEARTIFILIA, AEMIE M.
MONTEFALCO, ELIJAH O.
ELIZALDE, ROZEN GAZER L.

IGNACIO, PORTIA CECILIA C.

RIEGO, PERCIVAL ARCHER C.

GALVES, NIEVES SOLANNA K.

AQUINO, COREEN SAMANTHA R.

 
 
 
 
 
 
 
 
 
 
PREPARE AND DISPLAY PETITS FOURS

 
 
 
 
 
 
 
 
 
 
PREPARE ICED PETITS FOURS

YELLOW: Competency Blue: Learning Outcomes Green: Specific Tasks

 
 
 
 
 
 
 
 
 
 
Sponges and bases are prepared, cut and assembled

 
 
 
 
 
 
 
 
 
  Fillings are prepared
ILOCOS SUR POLYTECHNIC STATE COLLEGE

 
 
 
 
 
 
 
 
 
 

Fondant icing is brought

 
 
 
 
 
 
 
 
 
 

Decorations are designed and used

 
 
 
 
 
 
 
 
 
 

PREPARE FRESH PETITS FOURS

 
 
 
 
 
 
 
 
 
 

A selection of small choux paste shapes are baked and decorated

ACHIEVEMENT CHART

 
 
 
 
 
 
 
 
 
 

  Baked sweet paste are prepared and blended

 
 
 
 
 
 
 
 
 
BREAD AND PASTRY PRODUCTION NC II

Fillings are prepared and used

 
 
 
 
 
 
 
 
 
 

Garnishes, glazes and finished are used

Bachelor of Technology and Livelihood Education
 
 
 
 
 
 
 
 
 
 

PREPARE MARZIPAN PETITS FOURS

 
 
 
 
 
 
 
 
 
 

fruits Quality marzipan is flavored and shaped to produce mini-sized

 
 
 
 
 
 
 
 
 
 

Marzipan fruits are coated

 
 
 
 
 
 
 
 
 
 

PREPARE CARAMELIZED PETITS FOURS

 
 
 
 
 
 
 
 
 
 

Fresh fruits/fruit segments are selected and coated

 
 
 
 
 
 
 
 
 
 

coatedSandwich dried fruits or nuts are filled with flavored marzipan and
 
 
 
 
 
 
 
 
 
 

DISPLAY PETITS FOURS

 
 
 
 
 
 
 
 
 
 

Appropriate receptacles are selected and prepared

 
 
 
 
 
 
 
 
 
 

Petits fours are displayed creatively

 
 
 
 
 
 
 
 
 
 
 

STORE PETITS FOURS

 
 
 
 
 
 
 
 
 
 

Petits fours are stored in proper temperatures and conditions

 
 
 
 
 
 
 
 
 
 

Petits fours are package

 ILOCOS SUR POLYTECHNIC STATE COLLEGE
  Name of Trainee: Frances Mae. Cabanes Date Started: November 09, 2019    

Bachelor of Technology and Livelihood Education