CCA (SCRIPT) - Bread and Pastry Production

1. Good morning Candidates
Welcome to Capiz National High School as your assessment Center
I am Ailyn Mae O. Bengan, accredited assessor for Bread and Pastry Production NC II
Before we proceed to the assessment proper I would like to welcome the presence of
Mr. Dennis Quintana, TESDA Representative.
You don’t have to worry about his presence because he will not going to assess you.
He is here to oversee if my conduct of assessment is prescribed methodology and
standard set by assessment and certification of TESDA
I will check first your attendance ( Roll call) and submit your admission slip
May I have your admission slip
Thank you
Here is your accomplished self-assessment guide that is indication that you can perform
the entire task in qualification for BPP NC II
Today I will administer the assessment for Bread and Pastry Production NCII.
The purpose of this assessment is to check the level of your competency enumerated in
qualification for Bread and Pastry Production NC II qualification
Bread and Pastry Production NC II consists of 5 core competencies
o Prepare and present bakery products
o Prepare and present pastry products
o Prepare and present gateaux, tortes and cakes
o Prepare and present petit fors
o Present desserts
You will be performing the following:
- soft roll
- meringue pie/boat tart
- swiss roll with butter cream frosting
- cream puff
The methods that I’m going to use for this assessment are demonstration and oral
questioning

2. The result of your assessment could be Competent and not yet competent
This type of assessment is COC or Certificate of Competency, if the result of your
assessment is not yet competent, you will only take which competency you are rated as
NYC. And what you need is to practice and review your module, if you are confident
enough you need to apply for reassessment at Assessment Center.
If you can’t understand the instruction don’t hesitate to ask me because I’m very much
willing to help you or I will translate the item in our vernacular which you could not
understand.
This assessment is confidential. I, you and personnel inside this assessment area are
kept the result confidential.
If you are not conforming with the result of your assessment you are free to write an
appeal to the provincial office address to the Provincial director.
If you need personal necessity, our CR is located beside the Computer room, if you need
to buy your food and our canteen is located at the ground floor.
Before you start I will give some do’s and don’ts during the assessment
1. Practice safety all the times
2. Use PPE
3. Avoid using CP
4. Don’t eat inside the assessment
5. Don’t disturb your co- candidates
Before I will distribute your no. pls read the Specific Instruction, so that you will be able
to know what you are going to do during this assessment.
I will distribute to you now your no. Any questions or clarifications, if none. Here is
your numbers.
1 to 10 Candidates. Number 1- to 10 pls proceed to your corresponding table no.
Candidate no 1 pls. proceed to table no. 1 to no. 10.
Here are the materials, tools, equipment and ingredients that you will need in baking. I
will give you 8 hours to finish your tasks.
Pls. put your output in the presentation table on your designated number. After your
demonstration I will ask questions related to your demonstration and after that I will

3. give feedback. While you are performing the task I will observe you using Rating sheet.
Again remember safety first. You may start now…
Demonstration is done…
Candidate no 1 please proceed to the feed backing area and the rest pls. wait at the
waiting area.
Candidate No. 1, Pls sit down, How’s your assessment? Since you are done with your
demonstration, I will give you first question to know your under pinning knowledge
Why do we need to wash and sanitize the tools and materials before baking?
Is it necessary to pre – heat the oven first? Why?
Is it necessary to open the oven every time you check your baked product?
How do you put the filling on your cream puff? What did you use?
What if cake comb is not available, what tool/s will you use to add artistry in a cake you
are decorating?
What kind of frosting you have used to decorate the cake?
Why do we need to scrape the extra dough in our pie plate?
What are the different types of fats?
Note: Ask question to all project if necessarily
For Competent:
Based on my observation on your oral question you have answered all the questions
correctly.
Based on your demonstration on 4 projects (give feedback each)
On your soft roll, manami ang texture iya color golden brown, mahomok man siya iya
appearance kanami gid lantawon kag ang number of pieces is palareho gid.
Meringue pie/boat tart, manami iya texture kag very crisp gid ang iya dough, ang color
is golden brown kag ang iya itsura name gid kay gin kuha mo ang mga excess nga dough
sa imo pie plate kag ang filling ga complement gid then kun kuhaon mo siya sa plate
wala siya naga pilit.

4. Swiss roll, nami gid ang texture kag fluffy gid. kag ang imo pag roll pantay – pantay gid
wala naga pahilay, kag kun e roll mo wala siya naga crack. Then sa imo naman butter
frosting nami siya kay thick ang iya filling kag ang imo design attractive lantawon.
Cream puff, name kay nag puff gid, iya color golden brown. Ang imo naman caramelized
sugar golden brown man indi batok.
O galling may na notice lang ko sa imo nga ang imo area is ga olokay kag wala nimo gina
haboy sa basurahan imo basura. Next time, imo gid ihaboy ang imo basura kag himuson
imo area then ibalik nimo ang imo gin panggamit sa tama nga lagayan.
So all in all you are competent, Congratulations!
Pls. sign the rating sheet and CARS (Competency Assessment Result Summary)
You may claim your CARS signed by the Assessment Center Manager at Assessment
Center
And you can claim your NC II certificate at TESDA Provincial office within 3 working
days after this assessment. Bring 100 pesos for certification fee, 1 passport size ID
picture, and present your CARS.
Again Congratulations!
For Not Yet Competent
Candidate no.2 pls sit down, How’s your assessment? Since you are done with your
demonstration I will ask you questions related to your demonstration.
Is it necessary to pre – heat the oven before baking? Why?
Why do we need to cover the dough with a cloth?
What do you mean by proofing?
Dapat bala kun magluto ka cream puff buksan – buksan mo ang oven? Ngaa?
What tool/s did you use to put the filling inside the cream puff?
What if cake comb is not available, what tool/s will you use to add artistry in a cake you
are decorating?
What kind of frosting did you used to decorate the cake?
How do you check the doneness of the cake?
Ngaa kinahanglan naton barnisan sang oil/fat aton pie plate?
Why do we need to scrape the extra dough in our pie plate?

5. For Not yet Competent:
Based on my observation on your oral question you have answered all the questions
correctly.
Based on your demonstration on 4 projects (give feedback each)
On your soft roll, manami ang texture iya color golden brown, mahomok man siya iya
appearance kanami gid lantawon kag ang number of pieces is palareho gid.
Meringue pie/boat tart, manami iya texture kag very crisp gid ang iya dough, ang color
is golden brown kag ang iya itsura name gid kay gin kuha mo ang mga excess nga dough
sa imo pie plate kag ang filling ga complement gid then kun kuhaon mo siya sa plate
wala siya naga pilit.
Swiss roll, nami gid ang texture kag fluffy gid. kag ang imo pag roll pantay – pantay gid
wala naga pahilay, kag kun e roll mo wala siya naga crack. Then sa imo naman butter
frosting nami siya kay thick ang iya filling kag ang imo design attractive lantawon.
Cream puff, is waay gid mag puff iya color batok na pati ang caramelized sugar. Then
ang filling masyado ka basa.
So you are done now with your demonstration and oral questioning.
If you were be given a chance to rate yourself 1 – 10 what would it be and why?
Based on my observation you have answered all the oral questions correctly.
So the result of your assessment, on your soft roll, swiss roll and meringue pie/ boat tart
you are competent.
But when it comes to your cream puff you are Not Yet Competent… So all in all the result
of your assessment is NYC. So, I suggest you need to practice or review your module.
And if you are ready and confident to take the assessment you have to apply at the
assessment center for re – assessment, and you will re- assess if there is schedule of the
assessment and assessor is available.
Pls. sign the rating sheet and CARS (Competency Assessment Result Summary)
You can claim your CARS to the assessment center signed by the Assessment center
manager.

6. And you can claim your COC Certificate of Competency at TESDA Provincial office within
3 working days after this assessment. Bring 100 pesos for certification fee, 1 passport
size ID picture, and present your CARS.
But I suggest that you can take a re – assessment on the competency were you are rated
as NYC, what you need to do is study and review well and if you were ready and
confident to take the re – assessment you can apply at the assessment center for re –
assessment and you will re – assess if there is schedule of the assessment and if assessor
is available. And pls. be reminded that you have to bring your CARS for re –e assessment
so that they will know what competency you are going to re – take.
Again study and be ready!