EVIDENCE PLAN

Competency
BREAD AND PASTRY PRODUCTION NC II
standard:

PREPARE AND PRESENT GATEAUX, TORTES, AND

Questioning Observation &

Demonstration
Ways in which evidence will be collected:

Third party Report

Portfolio

Written
&Questioning
1. Demonstrate ability to produce a range of
specialized cakes in accordance with  
established standards and procedures
2. Demonstrate ability to produce specialized in
accordance with workplace conditions and  
establishment’s standards and procedures
3. Apply hygiene and safety principles in
accordance with established standards and  
procedures
1. Prepare sponge and cakes
1.1 Select, measure and weigh ingredients
according to recipe requirements, enterprise  
practices and customer practices.
1.2 Select required oven temperature to bake
goods in accordance with desired  
characteristics, standard recipe specifications
and enterprise practices
1.3 Prepare sponges and cakes according to
recipe specifications, techniques and  
conditions and desired product
characteristics
1.4 Use appropriate equipment according to
required pastry and bakery products and  
standard operating procedures
1.5 Cool sponges and cakes according to  
established standards and procedures
2. Prepare and use fillings
2.1 Prepare and select fillings in accordance with  
required consistency and appropriate flavors
2.2 Fill and assemble slice or layer sponges and
cakes according to standard recipe  
specifications, enterprise practice and
customer preferences
2.3 Select coatings and sidings according to the
product characteristics and required recipe  
specifications
3. Decorate cakes
3.1 Decorate sponges and cakes suited to the
product and occasion and in accordance  
with standard recipes and enterprise
practices
3.2 Use suitable icings and decorations according
to standard recipes and/or enterprise  
standards and customer preferences
4. Present cakes
4.1 Present cakes in accordance with customer’s
expectations and established standards and  
procedures
4.2 Select and use equipment in accordance with  
service requirements
4.3 Maintain product freshness, appearances
and eating qualities in accordance with the  
established standards and procedures
4.4 Mark or cut cakes portion-controlled to
minimize wastage and in accordance with  
enterprise specifications and customer
preferences
5. Store cakes
5.1 Store cakes in accordance with  
establishment’s standards and procedures
5.2 Identify storage methods in accordance with
product specifications and established  
standards and procedures
Prepared by: Date:

Checked by: Date:

EVIDENCE PLAN
Competency standard: BREAD AND PASTRY PRODUCTION NC II

Unit of competency: PREPARE AND PRESENT GATEAUX, TORTES,

LO3: DECORATE CAKES

Third party Report

Demonstration
&Questioning
[tick the column]

Portfolio

Written
1. Decorate sponges and cakes suited to the
product and occasion and in accordance with  
standard recipes and enterprise practices

2. Use suitable icings and decorations according to

Checked by: