Colegio de San Gabriel Arcangel

PACUCOA Accredited – Level 1 Status

SENIOR HIGH SCHOOL DEPARTMENT
City of San Jose del Monte,Bulacan

Table of Specifications: Prelim Examination

BREAD AND PASTRY PRODUCTION NCII
Most Essential Learning
Knowing Comprehension Application Analysis Synthesis Evaluation
Competency
Select, measure and weigh
ingredients according to
recipe requirements, 1,2,3,4,7,8 5,6
enterprise practices and
customer practices
Select required oven
temperature to bake goods
9, 10, 11,
in accordance with desired
12, 13, 14,
characteristics, standard
15,
recipe specifications and
enterprise practices
Prepare sponges and cakes
according to recipe
16,17,18,1
specifications, techniques
9,20
and conditions and desired
product characteristics
Use appropriate equipment
according to required pastry
21,22,23,2
and bakery products and
4,25
standard operating
procedures
Prepare and select fillings in
26,27,28,2
accordance with required
9,30,31,32
consistency and appropriate
,33,34,35,
flavors
Fill and assemble slice or
layer sponges and cakes
according to standard recipe 36,37,38,3
specifications, enterprise 9,40
practice and customer
preferences
Select coatings and sidings
41,42,43,4
according to the product
4,45,46,47
characteristics and required
,48,49,50,
recipe specification

Prepared by: Jane Marie P. Rodrigo

 Colegio de San Gabriel Arcangel
PACUCOA Accredited – Level 1 Status
SENIOR HIGH SCHOOL DEPARTMENT
City of San Jose del Monte,Bulacan

Table of Specifications: MIDTERM Examination

BREAD AND PASTRY PRODUCTION NCII
Most Essential Learning Applicatio Analysi Synthesi
Knowing Comprehension Evaluation
Competency n s s
Decorate sponges and cakes
suited to the product and
1,2,3,4,5,6,
occasion and in accordance with
7,8,9,10,
standard recipes and enterprise
practices
Prepare iced petits fours
11,12,13,14
Prepare fillings with the
,15,
required flavors and consistency
Prepare fondant icing following 16,17,18,19
required temperature and ,20,21,22,2
standard procedure 3,24,25
Design and use decorations in
26,27,28,29
accordance with establishment
,30,
standards and procedures
Bake and decorate a selection of 31,32,33,34
small choux paste shapes in ,35,
accordance with established 36.37.38.3
standards and procedures 9.40
LO 3. Prepare marzipan petits
fours 3.1 Flavor and shape
Quality marzipan to produce 41,42,43,44
mini-sized fruits in accordance ,45,
with enterprise and client
requirements
Coat Marzipan fruits to preserve
desired eating characteristics
and softened with egg whites,
piped into shapes and 46,47,48,49
sealed/browned with applied ,50,
heat, according to enterprise
practice applied heat, according
to enterprise practice
Display petits fours
Select and prepare appropriate
46,47,48,49
receptacles for petits fours.
,50,
Display petits fours creatively to
enhance customer appeal

Prepared by: Jane Marie P. Rodrigo

 Colegio de San Gabriel Arcangel
PACUCOA Accredited – Level 1 Status
SENIOR HIGH SCHOOL DEPARTMENT
City of San Jose del Monte,Bulacan

Table of Specifications: Semi Finals Examination

BREAD AND PASTRY PRODUCTION NCII
Most Essential Learning Applicatio Analysi Synthesi
Knowing Comprehension Evaluation
Competency n s s
LO 6. Store petits fours
6.1 Store petits fours in proper
temperatures and conditions to
maintain maximum eating
21,22,23,24,25,2
qualities, appearance and
6,27,28,29,30
freshness 6.2 Package petits
fours in accordance with
established standards and
procedures
Present and serve plated
1,2,3,4,5,6,
desserts
7,8,9,10, 31
1.1. Portion and present
32 33 34 35
desserts according to product
36 37 38 39
items, occasion and enterprise
40
standards and procedures
2. Plate and decorate desserts in
41 42 43 44
accordance with enterprise
45
standards and procedures
LO 2. Plan, prepare and present
dessert buffet selection or
plating
2.1 Plan and utilize dessert
buffet services according to
available facilities, equipment 46 47 48 49
and customer/enterprise 50
requirements
2.2 Prepare and arrange variety
of desserts in accordance with
enterprise standards and
procedures
LO 3. Store and package
desserts
3.1 Store desserts in
accordance with the required 11.12.13.1
temperature and customer’s 4.15.16.17.
specifications. 18.19.20.
3.2 Package desserts in
accordance with established
standards and procedures

Prepared by: Jane Marie P. Rodrigo

 Colegio de San Gabriel Arcangel
PACUCOA Accredited – Level 1 Status
SENIOR HIGH SCHOOL DEPARTMENT
City of San Jose del Monte,Bulacan

Table of Specifications: Prelim Examination

BREAD AND PASTRY PRODUCTION NCII
Most Essential Learning Applicatio Analysi Synthesi
Knowing Comprehension Evaluation
Competency n s s
Select, measure and weigh
ingredients according to recipe
requirements, enterprise 1,2,3,4,7,8 5,6
practices and customer
practices
Select required oven
temperature to bake goods in
9, 10, 11,
accordance with desired
12, 13, 14,
characteristics, standard recipe
15,
specifications and enterprise
practices
Decorate sponges and cakes
suited to the product and 16,17,18,19
occasion and in accordance with ,20,21,22,2
standard recipes and enterprise 3,24,25,
practices
Present and serve plated
desserts
26,27,28,29
1.1. Portion and present
,30,31,32,3
desserts according to product
3,34,35
items, occasion and enterprise
standards and procedures
LO 3. Store and package
desserts
3.1 Store desserts in
36, 37, 38,
accordance with the required
39, 40, 41,
temperature and customer’s
42, 43, 44,
specifications.
45,
3.2 Package desserts in
accordance with established
standards and procedures
Prepare sponges and cakes
according to recipe
46,47,48,49
specifications, techniques and
,50
conditions and desired product
characteristics
Use appropriate equipment
according to required pastry and 51,52,53,54
bakery products and standard ,55
operating procedures
Cool sponges and cakes
according to established
standards and procedures
Prepare and select fillings in
accordance with required 56,57,58,59
consistency and appropriate ,60,
flavors
Fill and assemble slice or layer 61,62,63,64
 Colegio de San Gabriel Arcangel
PACUCOA Accredited – Level 1 Status
SENIOR HIGH SCHOOL DEPARTMENT
City of San Jose del Monte,Bulacan

sponges and cakes according to

standard recipe specifications,
,65
enterprise practice and
customer preferences
Select coatings and sidings
according to the product 66,67,68,69
characteristics and required ,70
recipe specification
Design and use decorations in
,70, 71, 72,
accordance with establishment
73, 74,75
standards and procedures
Bake and decorate a selection of
small choux paste shapes in 76,77,78,79
accordance with established ,80,
standards and procedures
LO 3. Prepare marzipan petits
fours 3.1 Flavor and shape
Quality marzipan to produce 81, 82,83,
mini-sized fruits in accordance 84, 85, ,
with enterprise and client
requirements
Coat Marzipan fruits to preserve
desired eating characteristics
and softened with egg whites,
piped into shapes and 86, 87, 88,
sealed/browned with applied 89, 90
heat, according to enterprise
practice applied heat, according
to enterprise practice
Display petits fours
Select and prepare appropriate
91, 92 ,93,
receptacles for petits fours.
94, 95
Display petits fours creatively to
enhance customer appeal
Select coatings and sidings
according to the product 96, 97, 98
characteristics and required 99,100.
recipe specification

Prepared by: Jane Marie P. Rodrigo