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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

Finish and present bakery items

Store bakery products

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Trainer: LENY M. BONAOBRA

BPP NCII
 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

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
Legend:
 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
141 Hours

Select and use equipment

ACHIEVEMENT CHART

Maintain product freshness, appearance and

eating qualities
BREAD AND PASTRY PRODUCTION NC II
Legend: C - Completed
NYC - Not Yet Completed
A- ABSENT
 Mark cakes or cut portion—controlled to
T
TION NC II
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

Select and preparing appropriate receptacles

for petit four

Display petit fours creatively

Store petit four in proper temperatures and

conditions

Package petits fours

PRESENT DESSERTS

Portion and present dessers

 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