Competency Based Learning Materials - Bread and pastry production NC II

Sector

TOURISM Qualification Title

BREAD AND PASTRY PRODUCTION NCIIUnit of Competency

PREPARE AND PRESENT GATEAUX, TORTES AND CAKES

Module Title

PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES

CAPIZ STATE UNIVERSITY, MAIN CAMPUSFuentes Drive, Roxas City, Capiz,

COLLEGE OF EDUCATION

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Welcome to the module, “Preparing and presenting gateaux, tortes and cakes,” this was one of the competencies in Bread and Pastry Production NC II Qualification. This qualification is a course which includes knowledge, skills, and attitude required to possess by a TVET Trainer.

This unit of Competency, “Prepare and present gateaux, tortes and cakes,” comprises the knowledge, skills and attitude that Trainees must become skilled at as required in the said qualification.

To complete each of the Learning outcomes (L.O) of the module, you are required to undergo a series of learning activities. In each learning outcome there are Information Sheets, Tasks Sheets, Operation Sheets, and Activity Sheets. Follow these activities on your own and answer the Self-Check at the end of each learning activity. Queries in mind must be asked to the trainer/facilitator to clarify the information you are learning.

The goal of this course is the development of practical skills in supervising work-based training. Tools in planning, monitoring and evaluation of work-based training shall be prepared during the workshop to support in the implementation of the training program.

This module is prepared to help you achieve the required competency, in “BREAD AND PASTRY PRODUCTION NC II”.

Recognition of Prior Learning (RPL)

You may already have some of the knowledge and skills covered in this module because you have:

been working for some time already have completed training in this area.

If you can demonstrate to your trainer that you are competent in a particular skill or skills, talk to him/her about having them formally recognized so you don’t have to do the same training again. If you have a qualification or Certificate of Competency from previous trainings show it to your trainer. If the skills you acquired are still current and relevant to this module, they may become part of the evidence you can present for RPL. If you are not sure about the currency of your skills, discuss it with your trainer.

BREAD AND PASTRY PRODUCTION NC II

PREPARING AND PRESENTING GATEAUX,

TORTES AND CAKES

Date Developed:APRIL 2016

Document No.Issued by:

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HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL

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Work through all the information and complete the activities in each section.

Read information sheets and complete the self-check. Suggested references are included to supplement the materials provided in this module.

Most probably your trainer will also be your supervisor or manager. He/she is there to support you and show you the correct way to do things.

You will be given plenty of opportunity to ask questions and practice on the job. Make sure you practice your new skills during regular work shift. This way you will improve both your speed and memory and also your confidence.

Use the Self-checks, Operation Sheets or Job Sheets at the end of each section to test your own progress. Use the Performance Criteria Check list or Procedural Checklist located after the sheet to check your own perormance.

When you feel confident that you had sufficient practice, ask your Trainer to evaluate you. The results of your assessment will be recorded in your Progress Chart and Accomplishment Chart.

Inside this module you will find the activities for you to complete followed by relevant information sheets for each learning outcome. Each learning outcome may have more than one learning activity.

You need to complete this module before you can perform the next module, “Preparing and displaying petits fours.”



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Remember to:

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Qualification Title:


105 hours

No. Unit of Competency Module Title Code

1. Prepare and produce bakery products

Preparing and producing bakery

productsTRS741379

2. Prepare and produce pastry products

Preparing and producing pastry

productsTRS741380

3.Prepare and present gateaux, tortes and cakes

Preparing and presenting

gateaux, tortes and cakes

TRS741342

4. Prepare and display petits fours

Preparing and displaying petits

foursTRS741344

5. Present desserts Presenting desserts TRS741343LIST OF CORE COMPETENCIES



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SUMMARY OF COMPETENCY-BASED LEARNING MATERIALS

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HOW TO USE THIS COMPETENCY-BASED --------------------------------------------2

LIST OF CORE COMPETENCIES-------------------------------------------------------------4

TABLE OF CONTENTS---------------------------------------------------------------------------5

MODULE CONTENT-------------------------------------------------------------------------------6

DEFINITION OD TERMS------------------------------------------------------------------------8

LEARNING OUTCOME SUMMARY #3-------------------------------------------------------9

LEARNING EXPERIENCES--------------------------------------------------------------------10

INFORMATION SHEET 3.3-1 Tools and materials used in decorating cakes

------------------------------12

SELF CHECK- 3.3-1-----------------------------------------------------------------------------15

ANSWER KEY -------------------------------------------------------------------------------------16

INFORMATION SHEET 3.3-2 Decorating Cakes

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SELF CHECK- 3.3-2-----------------------------------------------------------------------------23



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TABLE OF CONTENTS

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ANSWER KEY -------------------------------------------------------------------------------------24

TASK SHEET 3.3-1-------------------------------------------------------------------------------25

PERFORMANCE CRITERIA CHECKLIST 3.3-1-----------------------------------------26

QUALIFICATION Bread and Pastry Production NC II

UNIT OF COMPETENCY PREPARE AND PRESENT GATEAUX, TORTES AND CAKES

MODULE TITLE Preparing and Presenting Gateaux, Tortes and Cakes

INTRODUCTION:

This module deals with the knowledge, skills, and application towards preparing and presenting gateaux, tortes and cakes. It details the requirements for this competency in accordance with standard specifications and enterprise practice such as planning of cake designs, icing and decorations to be used and the steps in decorating cakes.

This module covers materials to use such as CBLM, information sheets, self-check, task sheet and performance checklist.

NOMINAL DURATION: 10 HOURS

LEARNING OUTCOMES:

At the end of this module you MUST be able to: BREAD AND PASTRY PRODUCTION NC II


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MODULE CONTENT

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1. Prepare sponges and cakes 2. Prepare and use fillings 3. DECORATE CAKES 4. Present cakes

5. Store cakes

ASSESSMENT CRITERIA:1. Ingredients are selected, measured and weighed according to

recipe requirements, enterprise practices and customer practices2. Required oven temperature is selected to bake goods in

accordance with desired characteristics, standard recipe specifications and enterprise practices

3. Sponges and cakes are prepared according to recipe specifications, techniques and conditions and desired product characteristics

4. Appropriate equipment are used according to required pastry and bakery products and standard operating procedures

5. Sponges and cakes are cooled according to established standards and procedures

6. Fillings are prepared and selected in accordance with required consistency and appropriate flavors

7. Slice or layer sponges and cakes are filled and assembled according to standard recipe specifications, enterprise practice and customer preferences

8. Coatings and sidings are selected according to the product characteristics and required recipe specifications

9. Sponges and cakes are decorated suited to the product and occasion and in accordance with standard recipes and enterprise practices.

10. Suitable icings and decorations are used according to standard recipes and/or enterprise standards and customer preferences

11. Cakes are presented on accordance with customer’s expectations and established standards and procedures

12. Equipment are selected and used in accordance with service requirements



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13. Product freshness, appearances and eating qualities are maintained in accordance with the established standards and procedures

14. Cakes are marked or cut portion-controlled to minimize wastage and in accordance with enterprise specifications and customer preferences

15. Cakes are stored in accordance with establishment’s standards and procedures

16. Storage methods are identified in accordance with product specifications and established standards and procedures

Pre-requisite: A trainee should be competent in the basic and common competency before proceeding to the module.

Gateaux – a cake, often an especially sponge cake that maybe from almond flour instead of wheat flour

Frosting – a mixture of sugar, egg white or fat, and flavoring of various kinds used to coat or cover a cake.

Cake – a batter mixture, usually containing a leavening agent and coated with icing and frosting.

Batter – a mixture of dry and liquid ingredients with pouring consistency.

Shortening – fats made from refined, bleached vegetable oil that has been made solid by a process called hydrogenation.

Foamy – covered with or full of foam. Stiff – strong/hard. Peak – highest point. Sponge – leavened dough. Tortes – a cake with many eggs and ground nuts or even bread

crumbs instead of or in addition to flour. Creaming – to mix fat and sugar until smooth and at the same time

incorporating air into the mixture. Filling – a custard, jelly, or fruit and nuts mixture placed between

layers of cake.



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DEFINITION OF TERMS

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Mousse – a light frozen dessert made of whipped cream, white of eggs, sugar and flavoring extract.

Puree – a thick pulp, usually of vegetables, boiled and strained. Flavoring – a substance as an essence extract which gives flavor to

anything. Jelly – the coagulated gelatinous juice of fruit cooked with sugar. Jam – chopped, pulp of fruit cooked with sugar. Whip – to beat rapidly to incorporate air. Ream – to skim as cream. Reamer – a finishing tool with a rotating cutting edge for reaming. Frost- to coat or cover the cake with icing Fluffy-being light, soft, or airy

LEARNING OUTCOME #3 DECORATE CAKES

CONTENTS: Tools and materials used in decorating cakes Decorating cakes

ASSESSMENT CRITERIA:

1. Sponges and cakes are decorated suited to the product and occasion and in accordance with standard recipes and enterprise practices.

2. Suitable icings and decorations are used according to standard recipes and/or enterprise standards and customer preferences.

CONDITION: Trainees must be provided with the following:

1. WORKPLACE LOCATION2. TOOLS, ACCESSORIES AND SUPPLIES

Decorating tools ( spatula, rubber scrapper, piping bag,



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LEARNING OUTCOME SUMMARY

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decorating tips, coupler, cake comb, cake turn table, mixing bowl)

Plain butter cream icing Colored butter cream icing Flowerettes Sprinkles Cake box Straw lace

EVALUATION METHOD: Demonstration Written test Oral questioning

Learning Outcome 3: DECORATE CAKE

Learning Activities Special Instructions

1. Read information sheet 3.3-1 “Tools and Materials used in Decorating Cakes”

Read information sheet 3.3-1 on your CBLM about tools and materials used in Decorating Cakes. If you have some problem about the content of the information sheet, do not hesitate to approach your facilitator.

2. Answer self-check 3.3-1 and compare your answers to answer key.

Refer your answers to the answer key for the self check. You are required to get all answers correct. If not, read the information sheet again to answer all questions correctly.



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LEARNING EXPERIENCES

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3. Read information sheet 3.3-2 “Decorating Cakes”

You are free to ask questions if you have encountered problems or if you have queries in your mind regarding the content of the information sheet.

If you feel that you are knowledgeable on the content of the information sheet, you can now answer self check provided in the module.

4. Answer self-check 3.3-2

and compare your answers to answer key.

Refer your answers to the answer key for the self check. You are required to get all answers correct. If not, read the information sheet again to answer all questions correctly.

5. Observe Demonstration on “Decorating cakes”

Observe your trainer as he demonstrate how to decorate a cake. Take note of the techniques used and movements being performed

After observing, you can now perform task sheet 3.3-1.

6. Perform Task Sheet 3.3-1 on “Decorating cakes.”

Compare to performance criteria checklist 3.3-1 on “Decorating cakes.”

7. Evaluate your performance using Performance Criteria Checklist 3.3-1

Compare your work to the Performance Checklist 3.3-1. If you got 100% correct answer in this task, you can now move to the next activity. If not, review the information sheet and go over the task again.

Congratulations for a job well done! You have now completed the learning Outcome #3 – Decorating cakes. You are now ready to take the next Learning Outcome #4. God Bless!



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Information Sheet 3.3-1

TOOLS AND MATERIALS USED IN DECORATING CAKES

SPATULA

It comes in different sizes; small spatula are used to remove muffins and molded cookies from pans which is 5 to 6 inches; large spatula for icing or frosting cakes; flexible blade is used for various purposes.

Learning Objectives: After reading this information sheet, you must be able to:

1. Identify the different tools and materials used in cake decoration.2. Accurately use the different tools and materials in cake

decoration according to the standard operating procedure.

IntroductionCake decoration requires special tools, equipment and materials in

order to bring out the best results. To prepare yourself in decorating cakes, you need to familiarize the following baking tools and materials specified according to their use.

TOOLS AND MATERIALS USED IN DECORATING CAKES



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CAKE COMB

Commonly square flat stainless steel tool with three sets of serrated edges, used for making decorations in cake frosting; also called icing comb.

DECORATING TIPSThese are small metal cones that are used to shaped and produce various designs when icing is pressed through them.

PIPING BAGSIt is an often cone- or triangular-shaped, hand-held bag made from cloth, paper, or plastic that is used to pipe semi-solid foods by pressing them through a narrow opening at one end, for many purposes including cake decoration. It is filled through a wider opening at the opposite end, rolled or twisted closed, and then squeezed to extrude its contents.

CAKE BOARDA metal or cardboard foil coated disk on which cakes are served.

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https://en.wikipedia.org/wiki/Food_extrusion

https://en.wikipedia.org/wiki/Cake_decorating

https://en.wikipedia.org/wiki/Food

https://en.wikipedia.org/wiki/Plastic_bag

https://en.wikipedia.org/wiki/Paper_bag

https://en.wikipedia.org/wiki/Cloth

https://en.wikipedia.org/wiki/Hand-held

https://en.wikipedia.org/wiki/Cone_(geometry)

CAKE TURN TABLE

It is a rotating circular platform stand onto which a cake may be placed to assist in icing and in decoration.

MIXING BOWLIt comes in graduated sizes and has sloping sides used for mixing ingredients.

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DIRECTION: Identify the following tools or materials referred in the statement below. Write your answer on the space provided.

After answering this Self-check 3.3-1, compare your answers on the answer key.

_______________ 1. These are small metal cones that are used to shaped and produce various designs when icing is pressed through them.

_______________ 2. It is a rotating circular platform stand onto which a cake may be placed to assist in icing and in decoration.

_______________ 3. Commonly square flat stainless steel tool with three sets of serrated edges, used for making decorations in cake frosting.

_______________ 4. It comes in graduated sizes and has sloping sides used for mixing ingredients.

_______________ 5. Used to remove bits of food in side of the bowl, pans and electric mixers and to gather or consolidate batter, dough and more.

_______________ 6. A metal or cardboard foil coated disk on which cakes are served.

_______________ 7. It is used to remove muffins and molded cookies from pans for icing or frosting cakes.

_______________ 8. It is an often cone- or triangular-shaped, hand-held bag made from cloth, paper, or plastic that is used to pipe semi-solid foods by pressing them through a narrow opening at one end, for many purposes including cake decoration.

_______________ 9. It is also called icing comb.

_______________ 10. It is filled through a wider opening at the opposite end, rolled or twisted closed, and then squeezed to extrude its contents.



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SELF CHECK 3.3-1

https://en.wikipedia.org/wiki/Food_extrusion

https://en.wikipedia.org/wiki/Cake_decorating

https://en.wikipedia.org/wiki/Food

https://en.wikipedia.org/wiki/Plastic_bag

https://en.wikipedia.org/wiki/Paper_bag

https://en.wikipedia.org/wiki/Cloth

https://en.wikipedia.org/wiki/Hand-held

https://en.wikipedia.org/wiki/Cone_(geometry)

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1. Decorating tips2. Cake turntable3. Cake comb4. Mixing bowl5. Rubber scraper6. Cake board7. Spatula8. Piping bags9. Cake comb

10.Piping bag11.



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ANSWER KEY

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Information Sheet 3.3-2DECORATING CAKES

Let us Study!

Learning Objectives:After reading this information sheet, you must be able to:

1. Familiarize the tips and steps in decorating cakes.2. Decorate a cake using butter cream icing according to the

standard operating procedure. [

IntroductionDecorating cake is considered as an art around the world. That

is why cake decorating competitions are very popular. It is considered one of the sugar arts using icing or frosting, including edible decoration elements to be placed on the cake to make simple cake more visually appealing.

Well – decorated cakes may serve as centrepieces during specials occasions, such as birthdays/debuts, weddings, graduations or anniversaries. The presentation of baked products, especially cakes for special occasions, not only adds to the cakes’ visual appeal but also contributes to its taste.

Tips for Successful cake Decoration

Choose the right type of cake to decorate. Decorating a cake requires additional effort; hence, it makes sense for the reason to decorate it to be a good one. It wouldn't be worth trying to decorate cakes that are to be eaten warm from the oven, such as a cake topped in syrup or sauce. The point of such cakes is that they're already as good as they need to be. And some cakes are fine without decoration or with decoration, such as fruit cakes, and it is really the occasion that helps you to decide whether or not to decorate. Cakes that are suitable for decorating include:

Cupcakes Christmas cakes Wedding cakes Children's party cakes Special age birthday party cakes A doll cake (known in the cake decorating world as a "Dolly

Varden" cake) Farewell cakes



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Sugar Paste

Fluffy frosting

Buttercream

Novelty "geek" cakes, often based on a computer, electronic, science fiction, etc., theme; often very fiddly work!

Cakes for fundraising at bazaars, fairs, galas, etc. Photo op cakes – cakes being photographed for a special

occasion, a blog, a Flickr photostream, an instructional article, etc.

Cakes being entered into competitions

Trim cake if necessary to make it smooth and symmetrical. Remove the crumbs of the cake first before starting to

decorate. Cool the cake thoroughly Insert strips of waxed paper or aluminium foil under the cake

before starting to decorate to avoid unnecessary mess. Remove the strips before making the boarding design.

Put the bottom part of the cake upward to make the cake level.

Cover the cake board with fondant, foil, or tulle/ruffles. Decide on the type of frosting or icing you'd like to work with

if icing a cake. It's important to feel comfortable with the frosting or icing techniques required for decorating cakes; some are more complicated than others and if you're just starting out, it's recommended that you don't take on difficult decoration projects until your confidence increases. Typical frosting or icing styles include:

Butter cream or Vienna cream – this is an easy-to-use frosting that fills gaps and covers up all sorts of unsightly cake bumps and dips! It produces a whipped cream style of appearance and can be smoothed down or allowed to settle in peaks. Buttercream frosting is easy to color and flavor, with typical flavors including chocolate, vanilla, lemon, coffee, and strawberry.

Fluffy frosting – this uses a frosting created by beating in an electric mixer. This must be applied on the day it is to be served; it has a marshmallow type consistency. In storage, the frosting becomes a little crisp and loses its gloss.



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Sugar paste – sugar paste is rolled fondant. Royal icing – this is similar to sugar paste and is often available

ready-made.

Pastillage – this icing comes from the cake decorating supplier in powder form and is very useful for intricate decorating work that you need to keep in shape. It's a sugar paste dough or gum and can also be made from scratch. The icing dries very quickly, and once dry, it is so hard it will "snap" if bent. It has a high ability to resist breaking down in the presence of moisture. The downside to this icing is that you'll need to work with it very fast, before it dries. If you want to use pastillage for modelling, you'll need to mix it 50/50 with sugar paste.

Petal paste – this icing is ideal for making flowers, as it produces extremely fine detail. It's a good idea to slightly dampen your fingers when working with this paste.

Sugar glue – this isn't icing but a "glue" that allows you to stick together pieces modeled from icing.

Modelling paste – this is a combination of sugar paste mixed with tragacanth gum to make an edible modelling paste.

Pre-made icing sheets with printed designs – these are popular for children's cakes and feature such designs as movie, cartoon, and TV show characters. Follow the instructions provided on how to apply these to the cake's surface.



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Royal Icing Pastillage Petal paste

Sugar glue

Modelling paste

Pre-made icing sheets

with printed designs

Dusted icing sugar

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Fruits

Dusted icing sugar – while very simple, this can be very effective on the right type of cake, especially where the cake's constitution is already sufficiently rich without adding icing or frosting (such as flourless cakes and dessert cakes).

Use the right consistency, flavor, and texture of the icing. Put adequate icing at the center of the topmost layer. Then,

spread the icing over the cake. Using a spatula, push the excess to the sides. Make sure the icing on top is smooth.

Think beyond icing or frosting. There are many other means for decorating a cake besides icing or frosting. You can use such items in combination with icing, or add them direct to the cake. These include:

Fruit – fresh fruit pieces, dried fruit, fruit arranged into shapes such as flowers or animals, glazed fruit (with jam, etc.), toffee-dipped, crystallized rind, etc.

Flowers – edible flowers can make a cake appear very elegant Cream – thickened cream can be shaped into quenelles,

spread over a cake, used for filling or piped on Candies – all sorts of candies can make excellent cake designs Drizzled chocolate – either randomly drizzled, or in a pre-

determined pattern Dusted cocoa or other chocolate – chocolate curls,

sprinkles, pieces, shapes, etc. Nuts – especially halved, slivered, or shaved nuts Streusel topping – baked on, no need to decorate other than

a quenelle of cream next to each serve Toffee strands, shards, or shapes – you'll need to practice

making these until you get the knack of it but toffee can work well as a decorative element on a cake

Coconut (shredded or desiccated) – coconut can be colored using food coloring (use wet hands or wet gloved hands to rub the coloring through); it can also be toasted

Jam or preserves.



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DrizzledToffees

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For a layered cake, spread some frosting or filling over the frost, or filling over the fruit cake layer. Then, put the next layer on top. Press down this layer lightly to ensure that the cake sticks to the filling with no air space in between.

Ice the cake on the cake board to prevent accidents in transferring.

Hold the spatula vertically against the sides of the cake and press lightly while turning the cake around.

To minimize difficulty in making the frosting smooth, choose any of the following:

Use a cake comb to create design and smoothing out the icing.

Use the tines of a cork to make lines or curves.

Use the spatula in creating designs. Cover the top and sides of the cake with

chocolate curls, nuts, and cherries. Or sprinkle with cocoa powder or powdered sugar.

Use the following decorating tips to pipe out borders along the upper and lower edges of the cake

- Tip # 67-68 or leaf tip to pipe out scallops or simple continuous borders

- Tip # 28-30 or star tip to pipe out small roses, scallops, or shells

- Create a lattice at the top of the cake by criss-crossing strips of frosting

Observe pressure control through the following techniques:

Choosing the right decorating bag Filling the decorating bag correctly Folding grease-proof paper or parchment

pastry triangles

STEPS IN DECORATING CAKE

Mise en place all the tools and materials needed for the procedure.



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Place the cake on the cake board and place it on the cake turntable.

Put butter cream icing on the top of the cake and spread the icing towards the edge using spatula.

Spread icing on all sides of cake by spinning the turn table until the entire cake is covered with icing.

Use the cake comb to improve the appearance of the cake. Place the colored butter cream icing in a piping bag with decorating

tip and decorate the borders. Add some flowerretes, and using another set of piping bag with leaf

decorating tip containing green colored icing, pipe to form leaves to it make more attractive.

Write a special message with dark colored icing on the top of the cake if desired.

Return all the tools and equipment after washing on its proper places.

Direction: Identify the statement below. Write your answers on the space provided.

________________1. It uses a frosting created by beating in an electric mixer. This must be applied on the day it is to be served

_________________ 2. It is considered as an art around the world and one of the sugar arts using icing or frosting, including edible decoration elements to be placed on the cake to make simple cake more visually appealing.

_________________ 3. These are popular for children's cakes and feature such designs as movie, cartoon, and TV show characters.

________________ 4 This icing is ideal for making flowers, as it produces extremely fine detail. It's a good idea to slightly dampen your fingers when working with this paste.



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SELF CHECK 3.3-2

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________________ 5. This is an easy-to-use frosting that fills gaps and covers up all sorts of unsightly cake bumps and dips! It produces a whipped cream style of appearance and can be smoothed down or allowed to settle in peaks.

________________ 6. A thing to do to make the cake smooth and symmetrical

________________ 7. A tool used to create design and smoothing out the icing.

________________8. This is a combination of sugar paste mixed with tragacanth gum.

________________ 9. The icing dries very quickly, and once dry, it is so hard it will "snap" if bent. It has a high ability to resist breaking down in the presence of moisture

________________10. Tip # that creates a leaf structure, scallops or continuous borders.

1. Fluffy Frosting2. Decorating cake3. Pre-made icing sheets with printed designs 4. Petal Paste5. Butter cream or Vienna cream6. Trim cake7. Cake comb8. Modelling paste9. Pastillage10. Tip # 67-68



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ANSWER KEY

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TASK SHEET 3.3-1Title: DECORATE CAKES (Butter Cream Icing)Performance Objective: Given the appropriate tools and materials, you are

required to decorate a cake following the procedures. You are given 1 ½ hours to perform the task.

Supplies, Tools & Equipment : Decorating tools ( spatula, rubber scrapper, piping bag,

decorating tips, coupler, cake comb, cake turn table, mixing bowl)

Plain butter cream icing Colored butter cream icing Flowerettes Sprinkles Cake box Straw lace

Steps/ Procedure : The trainees will work in the Practical work area and they will be given one and a half hour to decorate a cake. The trainer will go



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around and give comment/s and suggestion/s. At the end of one hour, trainees will present their output. Mise en place all the tools and materials needed for the procedure. Place the cake on the cake board and place it on the cake turn

table. Put butter cream icing on the top of the cake and spread the icing

towards the edge using spatula. Spread icing on all sides of cake by spinning the turn table until the

entire cake is covered with icing. Use the cake comb to improve the appearance of the cake. Place the colored butter cream icing in a piping bag with

decorating tip and decorate the borders. Add some flowerretes, and using another set of piping bag with

leaf decorating tip containing green colored icing, pipe to form leaves to it make more attractive.

Write a special message with dark colored icing on the top of the cake if desired.

Return all the tools and equipment after washing on its proper places.

Assessment Method:Return Demonstration using Performance Criteria checklist

Name of Trainee: Elson C. DetablanDate: May 19, 2016

Performance CriteriaDid you….

YES NO

1. Mise en place all tools and materials needed for the procedure?

2. Placed the cake on the board an on the cake turn table?

3. Put the butter cream icing on the top of the cake and spread the icing towards the edge using spatula?

4. Spread icing on all sides of cake by just spinning the turn table until the entire cake is covered with icing?



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PERFORMANCE CRITERIA CHECKLIST 3.3-1

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5. Use the cake comb to improve the appearance of the cake?

6. Placed the colored butter cream icing in a piping bag with decorating tip and decorated the borders?

7. Added some flowerretes, and used another set of piping bag with leaf tip containing green colored icing, piped to form leaves to make more attractive?

8. Wrote a special message with dark colored icing on the top of the cake? (if he/she desired to wrote)

9. Return all the tools and equipment after washing on its proper places.

Comments/ Suggestions:

Trainer: JOHN LENON L. MENDOZA Date: May 19, 2016



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