Competency Assessment Result Summary Bread And Pastry. Self-Assessment Guide SAG a pre-assessment tool to help the candidate and the assessor determine what evidence is available where gaps exist including readiness for assessment. Bread baking for pastry cooks skill set.
This unit of competency describes the skills and knowledge required to schedule and produce bread production in a commercial baking environment. The purpose of this assessment is to check the level of your competency enumerated in qualification for Bread and Pastry Production NC II qualification Bread and Pastry Production NC II consists of 5 core competencies o Prepare and present bakery products o Prepare and present pastry products o Prepare and present gateaux tortes and cakes o Prepare and present petit fors o Present desserts. Sector TOURISM Qualification Title BREAD AND PASTRY PRODUCTION NCII Unit of Competency PREPARE AND PRESENT GATEAUX TORTES AND CAKES Module Title PREPARING AND PRESENTING GATEAUX TORTES AND CAKES CAPIZ STATE UNIVERSITY MAIN CAMPUS Fuentes Drive Roxas City Capiz COLLEGE OF EDUCATION.
Pastry School Recap 4.
Hands-on Direct observation Practical demonstration Role-playing simulation CBC Bread and Pastry Production NC II - 52 - MODULES OF INSTRUCTION CORE COMPETENCIES BREAD AND PASTRY PRODUCTION NC II UNIT OF COMPETENCY. Group discussioninteraction Assignment method Competency-based learning materials method ASSESSMENT METHODS. This Module is an exploratory course which leads you to Bread and Pastry Production National Certificate Level II NC II1It covers 4 common competencies that a Grade 7 Grade 8 Technology and Livelihood Education TLE student like you ought to. Self-Assessment Guide SAG a pre-assessment tool to help the candidate and the assessor determine what evidence is available where gaps exist including readiness for assessment.