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Institutional Assessment for Cake Preparation

The document is a rating sheet for assessing a trainee's demonstration of preparing and presenting a sponge cake. It lists the trainee and trainer's names, the unit of competency, materials and equipment used, and criteria to be demonstrated during the assessment. The trainee is evaluated on selecting ingredients according to the recipe, requirements and practices. Their demonstration is deemed either satisfactory or not satisfactory, with space for general feedback.

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Leo Neil Famadico
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207 views2 pages

Institutional Assessment for Cake Preparation

The document is a rating sheet for assessing a trainee's demonstration of preparing and presenting a sponge cake. It lists the trainee and trainer's names, the unit of competency, materials and equipment used, and criteria to be demonstrated during the assessment. The trainee is evaluated on selecting ingredients according to the recipe, requirements and practices. Their demonstration is deemed either satisfactory or not satisfactory, with space for general feedback.

Uploaded by

Leo Neil Famadico
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

INSTITUTIONAL ASSESSMENT

RATING SHEET FOR DEMONSTRATION

Trainee’s name:
Trainer’s name:
Unit of Competency:
PREPARE AND PRESENT GATEAUX,
TORTES AND
CAKES

Qualification: BREAD AND PASTRY PRODUCTION NC II


Date of assessment:
Time of assessment:
Instructions for demonstration
Given the necessary materials, tools and equipment, the learner must be
able to prepare and present sponge cake for 1 hr 30 min

Materials and equipment


Table Ware: Plates, Cup & Saucer, Japanese Table Ware.
Condiment: Ketchup, Hot Sauce, Worcestershire, Salad Dressing, Spreads,
Mustard, Olive Oil and Vinegar, Salt and Paper, Japanese Condiment.
Hot Holding Food Equipment: Rice Cooker, Soup Warmer, Food Warmer

DEMONSTRATION  to show if evidence is


demonstrated
During the demonstration of skills, did the
Yes No REMANKS
trainee:
2. Selected, measured and weighed
ingredients according to recipe
 
requirements, enterprise practices and
customer practices
4.  
6. COPY ALL THE CRITERIA IN THE
EVIDENCE PLAN TICKED UNDER
DEMONSTRATION WITH ORAL
QUESTIONING IN PAST TENSE FORM  
OF VERB

8.  
10.  
12.  
14.  
16.  
18.  
20.  
22.  
24.  
26.  
28.  
30.  
32.  
34.  
36.  
The candidate’s demonstration was:
Satisfactory  Not Satisfactory 

General Feedback:

Trainee’s Date:
Signature

Trainer’s Date:
Signature:

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