PERFORMANCE TEST
Specific Instruction for the Candidate: Decorate Pastry Products
Qualification Bread and Pastry Production NC II
Unit of Competency Prepare and Produce Bakery Products
General Instruction:
Given the tools, materials, equipment and ingredients Prepare sponges and cakes
in 4 hours.
Specific Instruction:
1. Wear Personal Protective Equipment
2. Perform mise en place
3. Prepare the tools, ingredient and equipment needed
4. Follow the rules in decorating pastry products
5. Present the finish product.
List of Tools:
Spatula, Rubber scraper, Cake turner, Mixing bowl, Hand gloves, hair net and apron.
List of Equipment:
Electric Mixer, Refrigerator
List of Materials: flour, flavoring
Assessment Method: Demonstration with Oral questioning
Performance Criteria Checklist for Performance Test
Name: _________________ Date of Assessment: ____________
CRITERIA
YES NO
Did you….
1. Use personal protective equipment?
2. Perform mise en place?
3. Prepare the tools and equipment needed?
4. Follow rules in decorating bread products?
5. Present the decorated bread products creatively?
6. Finish the activity given by the instructor?
The Performance Criteria Checklist 1.4-4
Trainee’s Name: ______________________ Date: __________________
CRITERIA YES NO
1. Does the general instruction contain the following:
Condition?
Performance?
Criterion?
2. Are specific instructions clear?
3. Is time allotted to finish the job indicated?
4. Are tools, equipment and materials listed?
5. Is there a Performance Criteria Checklist?
Comments/Suggestions:
Trainer:__________________________ Date: ________________________
