CBLM 1

REPUBLIC OF THE PHILIPPINES
EASTERN VISAYAS STATE UNIVERSITY MAIN CAMPUS

TACLOBAN CITY
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COMPETENCY BASED LEARNING MATERIAL
SECTOR: TOURISM
QUALIFICATION TITLE:
BREAD AND PASTRY PRODUCTION NCII
UNIT OF COMPETENCY:
PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
MODULE TITLE:
PREPARING AND PRESENTING GATEAUX,TORTES AND CAKES
TACLOBAN CITY
JUDITH D. PELIPIL
BREAD & PASTRY PRODUCTION II
TACLOBAN CITY
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HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome to the module in BREAD AND PASTRY PRODUCTION NCII QUALIFICATION. This
module contains training materials and activities for you to complete.
The unit of competency “Prepare and Present Gateaux, Tortes and Cakes” contains
knowledge, skills and attitude required for TRAINEES.
You are required to go through, a series of learning activities in order to complete each learning
outcome of the module. In each learning outcome are Information Sheet, Self-Checks,
Task Sheets and Job Sheets. The follow these activities on your own. If you have
questions, don’t hesitate to ask your facilitator for assistance.
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 NCII”.
This will be the source of information for you to acquire knowledge and skills in this particular
competency independently and at your own pace, with minimum supervision or help from your
facilitator.
JUDITH D. PELIPIL
TACLOBAN CITY
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REMEMBER TO:
• Work through all the information and complete the activities in each section.
• Read information sheets and complete the self-check. Answer keys are included in this
package to allow immediate feedback. Answering the self-check will help you acquire
the knowledge content of this competency.
• Perform the task sheets and job sheets until you are confident that your output
conforms to the performance criteria checklist that follows the sheets.
• Submit outputs of the task sheets and job sheets to your facilitator for evaluation and
recording in the Accomplishment Chart. Outputs shall serve as your portfolio during the
institutional competency evaluation.
A Certificate of Achievement will be awarded to you after passing the evaluation.

You must pass the institutional competency evaluation for this competency before
moving to another competency.
JUDITH D. PELIPIL
TACLOBAN CITY
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TRAINERS METHODOLOGY LEVEL 1
Contents of this Competency – Based Learning Materials
BASIC COMPETENCIES
NO. UNIT OF COMPETENCY MODULE TITLE CODE
1. Participate in workplace Participating in workplace 500311105
communication communication
2. Work in team environment Working in team environment 500311106
3. Practice career professionalism Practicing career professionalism 500311107
4. Practice occupational health and Practicing occupational 500311108
safety procedures procedures
COMMON COMPETENCIES
1. Develop and update industry Developing and updating
knowledge industry knowledge. TRS311201
2. Observe workplace hygiene Observing workplace hygiene
procedures procedures. TRS311202
3. Perform computer operations Performing computer operations.
TRS311203
4. Perform workplace and safety Performing workplace and safety
practices practices. TRS311204
5. Provide effective customer service Providing effective customers
service TRS311205
JUDITH D. PELIPIL
TACLOBAN CITY
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CORE COMPETENCIES

1. Prepare and produce bakery Preparing and producing bakery TRS741379
products products.
2. Prepare and produce pastry Preparing and producing pastry TRS741380
products products.
3. Prepare and present gateaux, Preparing and presenting TRS741381
tortes and cakes gateaux, tortes and cakes.
4. Prepare and display petits fours Preparing and displaying petit TRS741382
fours.
5. Present desserts Presenting desserts. TRS741383
JUDITH D. PELIPIL
TACLOBAN CITY
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MODULE CONTENT
Qualification:
BREAD AND PASTRY PRODUCTION NCII
Unit of Competency:
Module Title:
PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES
INTRODUCTION:
This unit covers the knowledge and skills required by bakers and pastry cooks
(patissiers) to produce, fill, decorate and present a range of specialized
sponges and cakes, where finish, decoration and presentation of a high order is
required.
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
LO1 Prepare sponge and cakes
LO2 Prepare and use fillings
LO3 Decorate cakes
LO4 Present cakes
LO5 Store cakes
JUDITH D. PELIPIL
TACLOBAN CITY
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ASSESSMENT CRITERIA:
 Ingredients are selected, measured and weighed according to recipe
requirements, enterprise practices and customer practices
 Required oven temperature is selected to bake goods in accordance with
desired characteristics, standard recipe specifications and enterprise practices
 Sponges and cakes are prepared according to recipe specifications, techniques
and conditions and desired product characteristics
 Appropriate equipment are used according to required pastry and bakery
products and standard operating procedures
 Sponges and cakes are cooled according to established standards and
procedures
 Fillings are prepared and selected in accordance with required consistency and
appropriate flavors
 Slice or layer sponges and cakes are filled and assembled according to
standard recipe specifications, enterprise practice and customer preferences
 Coatings and sidings are selected according to the product characteristics and
required recipe specifications
 Sponges and cakes are decorated suited to the product and occasion and in
accordance with standard recipes and enterprise practices
 Suitable icings and decorations are used according to standard recipes and/or
enterprise standards and customer preferences
 Cakes are presented on accordance with customer’s expectations and
established standards and procedures
 Equipment are selected and used in accordance with service requirements
 Product freshness, appearances and eating qualities are maintained in
accordance with the established standards and procedures
 Cakes are marked or cut portion-controlled to minimize wastage and in
accordance with enterprise specifications and customer preferences
 Cakes are stored in accordance with establishment’s standards and procedures
 Storage methods are identified in accordance with product specifications and
established standards and procedures
JUDITH D. PELIPIL
TACLOBAN CITY
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LEARNING OUTCOME #1 PREPARE SPONGE CAKES

Contents:
1. Culinary terms related to cakes
2. Identify the main ingredients used for cakes
3. Identify the specific temperature used for different type of cakes
4. Classify the different types of cake
5. Enumerate the mixing method used for shortened cakes and foam type cakes
6. Identify the cooling temperature of cakes
7. Different equipments in baking
8. Baking conditions and temperature
Assessment Criteria:
1. Ingredients are selected, measured and weighed according recipe requirements,
enterprise practices and customer practices.
2. Required oven temperature is selected to bake goods in accordance with desired
characteristics, standard recipe specifications and enterprise practices
3. Shortened cakes and foam type cakes are prepared according to recipe
specification and desired product characteristics
4. Differentiate the mixing methods used for shortened cakes and foam-type cakes
5. Cakes are cooled according to established standards and procedures.
6.
Conditions:
Students/trainees must be provided with the following:
 Personal protective equipment
 Bake ware
 Small hand tools
 Large equipment
Methodology:
 Lecture/Discussion
• Demonstration/Application
JUDITH D. PELIPIL
TACLOBAN CITY
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• Actual Presentation
Assessment Method:
• Oral –recitation
• Written examination
• Direct observation
Learning Experiences / Activities
Learning Outcome # 1

Learning Activities Special Instructions
Definition of Terms This Learning Outcome deals with the

development of the Institutional
Introduction to gateaux, tortes and
Competency Evaluation Tool which
cakes trainers use in evaluating their trainees
Read: Information Sheet 3.1-1 after finishing a competency of the
qualification.
PREPARE AND BAKE SPONGES AND
CAKES FOR GATEAUX, TORTES AND Go through the learning activities outlined
CAKES for you on the left column to gain the
necessary information or knowledge before
1. Select required commodities
doing the tasks to practice on performing
according to recipe and the requirements of the evaluation tool.
production requirements The output of this LO is a complete
2. Prepare a variety of sponges and Institutional Competency Evaluation
Package for one Competency of BREAD
cakes for gateaux, tortes and AND PASTRY PRODUCTION NCII. Your
cakes to desired product output shall serve as one of your portfolio
characteristics for your Institutional Competency
Evaluation for Preparing and Producing
3. Produce a variety of sponges and
Bakery Products.
JUDITH D. PELIPIL
TACLOBAN CITY
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cakes for gateaux, tortes and
cakes according to standard Feel free to show your outputs to your
trainer as you accomplish them for
recipes and enterprise standards
guidance and evaluation.
4. Use appropriate equipment to
prepare and bake sponges and This Learning Outcome deals with the
cakes for gateaux, tortes and
cakes trainers use in evaluating their trainees
5. Use correct techniques to after finishing a competency of the
qualification.
produce sponges and cakes for
gateaux, tortes and cakes
6. Bake sponges and cakes for
gateaux, tortes and cakes to
enterprise requirements and Go through the learning activities outlined
standards for you on the left column to gain the
7. Select correct oven conditions for necessary information or knowledge before
baking sponges and cakes for
the requirements of the evaluation tool.
After doing all the activities for this LO1:
Prepare Sponge and Cakes; you are
ready to proceed to the next LO2: Prepare
Perform: Task Sheet 3.1-1 and use fillings.
JUDITH D. PELIPIL
TACLOBAN CITY
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Definition of Terms
Term Explanation
Agar Agar Setting agent derived from seaweed. Much stronger

than gelatine and harder to use. More stable.
Vegetarian alternative to gelatine.
Allergen A substance that is foreign to the body and can
cause an allergic reaction in certain people.
Compound chocolate A bakers chocolate made with cocoa mass and
vegetable fat.
Can be used without tempering.
Not as flavoursome but cheaper and very practical to
use.
Couverture chocolate A good quality chocolate made with cocoa mass and
cocoa butter.
Need to be tempered before using as garnish.
Expensive and best flavour.
Daquoise A cake sponge made with a meringue and nuts
folded through.
Fillings An ‘insert’ in between of the cake to enhance the
taste and the layering of the cake.
French Pastries ‘Individual cake/pastries’ with approximate size of 5
to 6 cm, a term commonly used as ‘assorted French
Pastries’ in the Industry.
Ganache A chocolate paste/filling made from boiling of cream
JUDITH D. PELIPIL
TACLOBAN CITY
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Term Explanation
and stirring it into the chocolate.

Agar Agar Setting agent derived from seaweed. Much stronger
than gelatine and harder to use. More stable.
Vegetarian alternative to gelatine.
Allergen A substance that is foreign to the body and can
cause an allergic reaction in certain people.
Compound chocolate A bakers chocolate made with cocoa mass and
vegetable fat.
Can be used without tempering.
Not as flavoursome but cheaper and very practical to
use.
Couverture chocolate A good quality chocolate made with cocoa mass and
cocoa butter.
Need to be tempered before using as garnish.
Expensive and best flavour.
Daquoise A cake sponge made with a meringue and nuts
folded through.
Fillings An ‘insert’ in between of the cake to enhance the
taste and the layering of the cake.
French Pastries ‘Individual cake/pastries’ with approximate size of 5
to 6 cm, a term commonly used as ‘assorted French
Pastries’ in the Industry.
Ganache A chocolate paste/filling made from boiling of cream
and stirring it into the chocolate.
Gateau French name given to structured layered cake
interspersed with flavoured cream or mousse, décor
applied to sides.
Gelatine Setting agent derived from animals bones and skins,
JUDITH D. PELIPIL
TACLOBAN CITY
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Term Explanation
used to stabilise creams.

Jellying Agent An agent used to set (soft solid food), e.g. Gelatine,
Agar-agar, Pectin.
Joconde Sponge A thin sponge sheet made from almond or marzipan
past.
Kahlua Coffee liqueur.
Marzipan Almond paste made from icing sugar and almonds.
Mascarpone cheese A cream cheese that has tartaric acid added to give a
sour flavour.
Fat content will range from 25% to 75 %, depending
on manufacturer. Used in Tira Misu Dessert.
Petit Gateaux Small individual cakes of the larger variety.
Tempering Process of heating, cooling and warming up

chocolate to appropriate temperature to align the
cocoa butter crystals thus setting the chocolate.
Torte Similar to gateau but of Austrian, German, Italian and
Eastern European origins.
The name can be applied to either.
Tortes can have pastry layers and more fruit and nuts
tend to be used in some structures.
Trimoline Invert sugar – mixture of dextrose and fructose in
approximately equal proportions, created by treating
sucrose with an enzyme – Sucrose +Water =
Dextrose + Fructose
JUDITH D. PELIPIL
TACLOBAN CITY
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Introduction to gateaux and tortes and cakes
Definition
Traditionally Gateaux and Tortes are described as a cake or sponge soaked with a
syrup or liqueur and layered with fillings such as butter creams, fresh creams, mousses,
ganaches, custards, fruits and jellies and can include pastries such as puff pastry, short
pastry, choux pastry and meringue based baked goods.
It is also interpreted as individual decorated wedge of a layered cake.
Gateaux in France refer to all Cakes and Pastries of a certain size, usually bigger than
one portion.
Modern Gateaux and Tortes finishing includes products which are:
 Glazed
 Masked
 Sprayed
 Covered or
 Coated.
With chocolate, marzipan, fresh cream, icings or butter creams.
Decorations should be suited to the texture of the cake, so that the
customer can experience:
 Creamy
 Crispy or crunchy
 Fruity.
Traditionally Gateaux and Tortes were decorated by the slice.
Due to high labour cost and introduction of plated design and decorations when serving
cakes or gateaux this is no longer required.
Nevertheless some traditional cakes may require individual slice decorations.
Today the terms are interchangeable and are grossly used to market the product – the
specialty cake.
Like most of products in patisserie eye appeal and flavour of the product are vital to the
success of selling and customer satisfaction.
JUDITH D. PELIPIL
TACLOBAN CITY
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There are endless possibilities to create new textures, flavours and combinations and
individuality is recognised by the consumer.
Gateaux can also be produce in slab and slice individually, or produced in small sizes
(approx 5 – 6cm).
The smaller sizes are commonly called French Pastries (individual portion size cakes).
INFORMATION SHEET 3.1-1
PREPARE AND BAKE SPONGES AND CAKES FOR GATEAUX,

TORTES AND CAKES
1. Select required commodities acording to recipe and

production requirements
Ingredients required for Gateaux and Tortes are the same as for cakes and pastries.
Definition of Commodity
A commodity is an item that is required to meet a need of the end user. For the
pastrycook making Gateaux and Tortes the list below is what they will be looking to
acquire.
Gateaux and Tortes are a compilation of the following:
• Cake base
• Pastry base
 Sponge base
JUDITH D. PELIPIL
TACLOBAN CITY
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 Meringue base
 Japonaise base.
These are combined with flavoured fillings that are then decorated and presented for
sale.
Fillings:
 Creams
 Mousses
 Fruits
 Jams.
Décor:
 Fruit
 Nuts, sliced or ground; Roasted
 Chocolate motif or shapes moulded or cut to specific designs
 Glazes applied to:
Add flavour and Stimulate the product visually to the potential
customer.
These products are normally very elaborate and have several stages to their production.
It can take several days to produce just one product and it is just because the
professional pastry cook or patissier has the storage capacity to produce and store
these components that they are sold at a very competitive price.
Some gateaux are traditional but modern day interpretation offers a much wider
selection to the consumer.
A gateau was normally based on sponge cakes that had three layers
of sponge and layers of cream and flavoured syrup. The syrup was to
replace moisture in the sponge that was lost due to staling.
JUDITH D. PELIPIL
TACLOBAN CITY
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Tortes where originally pastry based with a filling inside and another mixture might act
as a topping over the filling.
All things evolve over time and with modern communications many lines are blurred.
Staling is a term that describes loss of moisture from starch based product such as
bread and cake:
 It does not mean it is not up to standard
 It does not mean it is old.
It just means it is not as moist as it was when it was first produced.
Some products mature in flavour as they age. Good quality fruit cake is normally 4
weeks old before it is put up for sale.
2. Prepare a variety of sponges and cakes for gateaux, tortes

and cakes to desired product characteristics
The Production Methods;
The aim of each of the production method is to form an emulsion, where all ingredients
are dissolved and evenly dispersed and able to incorporate air.
Cake Products:
• Sugar batter method

• Flour batter method
• Blending method
• Two stage method
• Three stage method
• All in method
• Boiling method.
JUDITH D. PELIPIL
TACLOBAN CITY
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Sponge Products:
 Traditional Process
 Genoese
 Emulsified Process
 The delayed soda process
 Separated Sponges.
Cakes are made many ways.
It does not matter what type of cake, sponge or base
product that you make for the Gateaux or Torte.
It does not matter what flavour cream or filling that is
used.
It does not matter how it is decorated.
If it is manufactured from ingredients that are fit for human consumption then it can be
used to manufacture the product.
The only other requirement is that you need to find customers that will purchase the
product that you have made.
It is easier to sell a product if it can be linked to a festival season or event.
Seasonality and ethnic diversity also can be taken into account .
JUDITH D. PELIPIL
TACLOBAN CITY
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3. Produce a variety of sponges and cakes for gateaux, tortes and

cakesa according to standard recipes and enterprise standards
Some classical European standards
Black Forest Cakes
 Chocolate sponge cake
 Cream
 Kirschliqueur
 Sugar syrup
 Cherrie
 Chocolate strips and shavings.
Sacher torte:
 Chocolate sponge, very dense in texture
 Apricot jam
 Ganache.
Dobos Torte:
 White cakes layers, 5
 Chocolate buttercream
 Caramel toffee.
JUDITH D. PELIPIL
TACLOBAN CITY
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Gateau St Honeore:
 Puff pastry base
 Choux pastry
 Crème patisserie
 Fresh cream
 Hazelnut flavoured cream
 Caramel toffee.
Gateau Pithiviers:
 Puff pastry
 Almond frangipane cream
 Egg wash
 Icing sugar.
Gateau MilleFeullies:
 Puff Pastry
 Crème Patisserie
 Fondant
 Roasted nuts (flaked Almonds)
 Boiled Apricot jam.
Buche De Noel:
 Sponge sheet
 Buttercream
 Meringue décor
 Roasted nuts
 Liqueur.
JUDITH D. PELIPIL
TACLOBAN CITY
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Datteltorte:
 Sweet pastry base
 Meringue filling with date, orange peel and almond added
 Whipped cream topping
 Décor; roasted flaked almonds, or; lemon flavoured icing.
Hapsburger Torte:
 Hazel nut Sponge
 Chocolate sponge
 Chocolate butter cream filling
 Pistachio and almond filling
 Apricot jam, boiling
 Ganache.
As the student studies the history of pastry making from the European cultures they will
begin to form their own opinion of each product.
Product will be adapted and modified with time. Product is not made the same way as it
was 100 years ago.
Standards will vary. Standards will rise and fall. Good quality will always be good
quality.
Cheap will always be cheap.
JUDITH D. PELIPIL
TACLOBAN CITY
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4. Use appropriate equipment to prepare and bake sponges

and cakes for gateaux, tortes and cakes
Equipment may include:

Scales, Bowls, Mixing machine, Ovens, Trays, Racks, Fridge and freezer, Blenders,
Dough break, Rolling pin, Piping bags and nozzles, Wooden spoons, Rings, tins and
moulds, Cutters.
The equipment needed will depend on the product being produced.
5. Use correct techniques to produce sponges and cakes for

___________________________________________
Techniques should include:
 Beating ingredient together to get the correct consistency before the next stage is
attempted. Usually butter and sugar to aerate before adding remainder of
ingredients
 Whisking of lighter ingredients as eggwhites to make meringue, mixing of cream so
the fat globules begin to adhere together and air is trapped inside allowing cream to
be piped
 Folding is the blending of whipped cream and melted chocolate together so minimal
air is lost so the light properties of a delicious chocolate mousse are achieved. The
chocolate is folded gently into the cream so the lightness is maintained
 Creaming is the mixing of an ingredient like butter so it is smooth and lump free. It
can be mixing it until the ingredient is lighter and fluffier due to the air being
incorporated into the ingredient
 Kneading is the manipulation of a dough until the correct consistency is achieved:
 Bread dough is kneaded until the dough takes on the smooth characteristics of a
well develop gluten structure inside the dough
JUDITH D. PELIPIL
TACLOBAN CITY
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 Cutting skills are required when producing gateaux so even portions are achieved
 Piping skills are required so even balance is achieved in the decoration.
All these techniques need to be developed in order to be able to achieve a

professional looking product.
6. Bake sponges and cakes for gateaux, tortes and cakes to
enterprise requirements and standards
Product characteristics that customers look for come from the following:
 Colour of the product when it is finally removed from the oven is important to the
visual appeal of the product. Colour stimulates the senses and encourages the
customer to purchase
 Appearance is about form and shape. It is
important that all pieces have the same
appearance
 Consistency and texture is about how it feels
in the mouth when the customer is consuming
the product
 Moisture content adds to the shelf life and
mouthfeel of the product
 Mouthfeel and eating properties.
 This is achieved by maintaining consistency of production. Nobody is allowed to
move away from the given formula, shape design.
 Recipes need to be followed and each recipe should state the yield from each
production run, defining weights and number of units.
To achieve this each product must be moulded the same and must all look the
same.
JUDITH D. PELIPIL
TACLOBAN CITY
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7. Select correct oven conditions for baking sponges and cakes

for gateaux, tortes and cakes
Correct Oven conditions for baking cakes and sponges
Oven settings for cakes
Solid heat of 150ºC – 180ºC will depend on cake size and thickness.
Oven should be ‘solid’ heat (bring to temperature and stabilise by holding at this
temperature for 15 – 20 minutes before placing cakes in oven).
To prevent premature colouring of cake surfaces, they may be covered with sheets of
clean paper or a baking tray may be placed on top of the cakes for approximately 50%
of the baking time. To test when cakes are baked, use a thermometer to determine the
internal temperature.
The baking process is complete when the centre of the product has reached
gelatinisation temperature (87ºC– 90ºC). Further baking beyond this point will only dry
the product and reduce shelf life.
A fine skewer may be inserted into the cake which should come out clean if cake is
baked.
Do not remove cakes from tins until cold to avoid damage. Cold cakes to be wrapped as
soon as possible.
Oven settings for sponges
Sponge cake and genoise sponge are of a lighter density than cake. Sponge will cook
quicker so oven settings can be 180ºC – 200ºC.
Sponge sheets or Swiss roll sponge is thin and it cooks very quickly. In order to keep
pliability in the product so it can be rolled it can be cooked at a higher temperature.
Gelatinisation and coagulation will happen quicker and there is less drying out of the
product. After cooling it can be moulded or rolled easier.
Sponge sheets can be baked at 220ºC – 230ºC for approximately 7 minutes.
JUDITH D. PELIPIL
TACLOBAN CITY
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Oven conditions may relate to:

 ColourShape
 Crust structure
 Temperature
 Rack position
 Cooking times
 Moisture.
JUDITH D. PELIPIL
TACLOBAN CITY
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Task Sheet 3.1-1

Title:
WORK PROJECT
Performance Objectives:
It is a requirement of this Unit you complete Work Projects as advised by your
Trainer. You must submit documentation, suitable evidence or other relevant proof of
completion of the project by the date agreed to with your Trainer.
The student need to decide on selection of products to produce.
Supplies:

Equipment:
NONE
Steps/Procedure:
1. List of ingredients needed

2. List of equipment that will be needed.
3. List of recipes required with ingredients and method of production
Assessment Mthod:
Use the Performance Criteria Checklist
JUDITH D. PELIPIL
TACLOBAN CITY
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Performance Criteria Checklist for

Task Sheet 3.1-1
Criteria YES NO
1.1 Write a list of all ingredients that will be needed to produce the
product:
 List needs to include consumable commodities as well

 Allow approximately 15% more for wastage
 It requires more than just the recipe weights.
1.2. Write a list of the equipment that will be required:
 Better to have a few extra pieces rather than none at all.
1.3. List of all recipes required with ingredients and method of production,
yield to be obtained and baking requirements:
 Remember to give required oven settings

 Storage while cooling baked product requirements.
JUDITH D. PELIPIL
TACLOBAN CITY
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LEARNING OUTCOME #2 PREPARE AND USED FILLINGS

Contents:
1. Identify the fillings appropriate in a specific cakes
2. Identify the consistency and appropriate flavour of filings
3. Identify how to fill and assembly cakes according to the standard recipe
specification
4. Classify coating and siding based on the required recipe specification
1. Fillings are identified according to what specific cake it is appropriate

2. Filling are prepared and selected in accordance with required consistency and
appropriate flavors
3. Slice or layer cakes are filled and assembled according to standard recipe
Coating and sidings are selected according to the product characteristics and required
recipe specifications.
Conditions:
Students/Trainees must be provided with the following:
 Personal protective equipment
 Small hand tools
 Pans and pots
 Measuring equipment
 CD’s, VHS
 Hand - Outs
Methodology:
 Lecture/Demonstration
 Demonstration /Application
 Actual Presentation
Assessment Method:
 Oral –recitation
JUDITH D. PELIPIL
TACLOBAN CITY
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 Written examination
 Direct observation
PREPARE AND USE FILLINGS

Read: Information Sheet 3.2-1 This Learning Outcome deals with the
PREPARE FILLINGS, COATINGS, ICING trainers use in evaluating their trainees
AND DECORATIONS after finishing a competency of the
qualification.
1. Select required commodities
according to recipe and Go through the learning activities
production requirements outlined for you on the left column to
gain the necessary information or
2. Prepare a variety of fillings,
knowledge before doing the tasks to
coating/icing and decorations for practice on performing the requirements
gateaux, tortes and cakes of the evaluation tool.
The output of this LO is a complete
Institutional Competency Evaluation
Perform: Task Sheet 3.2-1 Package for one Competency of BREAD
AND PASTRY PRODUCTION NCII.
Your output shall serve as one of your
portfolio for your Institutional
Competency Evaluation for Preparing
and Producing Bakery Products.
Feel free to show your outputs to your
JUDITH D. PELIPIL
TACLOBAN CITY
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This Learning Outcome deals with the

trainers use in evaluating their trainees
after finishing a competency of the
qualification.
Go through the learning activities outlined

for you on the left column to gain the
necessary information or knowledge
before doing the tasks to practice on
performing the requirements of the
evaluation tool.

Prepare and use fillings; you are ready
to proceed to the next LO3: Decorate
Cakes.
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================
PREPARE FILLINGS, COATINGS, ICING AND DECORATIONS
1. Select required commodities according to recipe and

production requirements
Commodities for fillings can be sourced from many

areas
Gateaux
Layers of cake or sponge with layers of flavored cream
between, cake or sponge layers infused with flavors that
will enhance the final product.
Fillings can include the following

Butter creams made either way:
 French
 Italian
 French.
These butter creams can be flavoured to any flavour that may be required. These
flavourings should be subtle in flavour.
Colouring can also be applied to the requirements of the enterprise. Again subtle is best
but if brightness is required then that is ok.
Fresh cream can be flavoured and coloured but care must be taken that it is kept chilled
and is not over whipped. This will cause the cream to split and become unusable.
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================
Crème Chibouste is a mixture that varies in actual composition but it is usually Crème
Patisserie and Italian Meringue mixed in varying proportions.
The flavouring of Crème Chiboust must be added to the Crème Patisserie because
when the meringue is added care must be taken not to knock lightness out of the
meringue portion.
Crème Patisserie can be used as filling for some gateaux,
flavours and other ingredients can be added as needed.
Fruit fillings can be used in conjunction with creams.
The fruit can be in a starch suspension or used solely on their
own in the cream.
Care must be taken that the moisture level does not seep into the cream to disrupt the
stability of the cream filling.
Fresh cream and crème patisserie can have extra stability added by using gelatine after
they has been mixed.
Points on Gateau Making:
 A finished gâteau should not be higher than 5 cm without the decoration
 A gâteau has generally 3 layers of sponge and 2 layers of filling
 The sponge layers are moistened with flavoured sugar syrup (usual flavouring is a
liqueur) The sponge and filling layers should be of equal thickness
 Use a decoration that depicts the filling of the gateau
 A gâteau of 21 cm could be divided into at least 12 or 16 pieces if used as a dessert.
Fig 1 Fig 2
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================
The decoration can determine the apparent size of a gâteau.
The high point on the outside makes the gateau give more balance and makes it seem
larger.
Elegance of a Gateau
What make a gateau appealing to the eye?
 Air bubbles show lightness – Don’t destroy them with a hot knife
 Razor sharp top edge shows the skill:
Don’t hide by masking over with nuts or chocolate
 Use clean lines:
Don’t over decorate, keep it simple and within your skills
 If masking sides with grated chocolate or nuts, avoid using the
same for decorating the top
 Keep the portions small as it is only as a dessert.
These will normally have slightly different construction than a gateau:
 Pastry base lined into a mould, sweet layer of jam then an almond cream is placed
on top and the torte is then baked then boiled apricot jam is applied to the top of the
baked product then a final glaze of flavoured fondant is thinly applied.
Engadiner Nusstorte:
 Classical pie of rich shortbread with a caramel filling loaded up with
walnuts.
Aargauer rüeblitorte:
 Carrot cake.
Datteltorte:
 A Torte with a pastry base filled with meringues containing dates
chocolate and peel. Icing applied after baking
 Variation of this is without the pastry base, baked in lined mould and
served with fresh cream on top with grated chocolate.
So defining a torte is complex. Everybody will have a different opinion.
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================
2. Prepare a variety of fillings, coating/icing and decorations

Butter creams–may be flavoured with liqueur, pulps and/or other flavours.

Boiled Creams–may be custards, bavarois, winecreams and chibousts. Also commonly
used in modern patisserie are poached creams like crème caramel or crème brulee.
Chocolate–may be used as ganache either with butter or fresh
cream, flavours and/ or liqueur or baked (mudcake).
Fresh and cooked cheese fillings – may include sweet mixtures of
Cottage cheese, Cream cheese, Ricotta, Mascarpone and Quark.
Fruit–may be used fresh, poached, as a pulp, boiled and or thickened
with pectin, gelatine, or starch (jelly, jams).
Fruit may be frozen after initial preparation to change consistency and retain
colour and flavour.
Commercial manufactured fillings are readily available.

Fresh Cream and/or Imitation Cream based–may be flavoured with
liqueur and/or fruits, including chocolate and other flavours.
Creams may be stabilised with agar agar, gelatine and or starches. Special powders are
commercially available to stabilise cream, which are freeze and thaw stable.
It is important not to over whip cream before using in mousses and fillings because further
mixing can cause the cream to ‘split’, this is when the fat solids separate from the liquids causing
a granulated or lumpy mouth feel, a smooth feel is desirable.
Marzipan and Nougat–may be used by itself or with the addition of
liqueurs and /or other flavours.
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================
Task Sheet 3.2-1

Title:
WORK PROJECT
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project by the date agreed to with your Trainer.
The student need to decide on a selection of products to produce.
Fillings icings and glazes
Supplies:
 The student is required provide list of equipment and ingredients required to

complete the fillings and glazes.
Equipment:
NONE
Steps/Procedure:
 Fillings
 Assemble
 Glazes
Assessment Mthod:
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================

Task Sheet 3.2-1
Criteria YES NO
2.1 Each product will need either filling or product to finish outside:
 Filling that might need to be made before the product is to be

backed
 Fillings that will be used to assemble layers of baked product need
to complete the product, this is mainly gateaux
 Glazes or coating that will be applied to finish the product.
The student is required provide list of equipment and ingredients required
to complete the fillings and glazes.
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================
LEARNING OUTCOME #3 DECORATE CAKE
Contents:
1. Identify the specific decoration appropriate for the cake
2. Identify the standard recipes of icing and decorations
1. Cakes are decorated suited to the product and occasion and in the
accordance with standard recipes and enterprise practices.
2. Suitable icing and decoration are used according to standard recipes and/or
enterprise standards and customer preferences.
Conditions:
The students/trainees must be provided with the following:
 Decorative tools
 Spatula
 Parchment paper
 Piping bag
 Pastry brush
 Pastry bag
 Turntable
 Serrated knife
 grater
Methodology:
 lecture/Demonstration
 demonstration / Application
 oral Presentation
Assessment Method:
 Written Examination
 Observation
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================
Decorate Cakes
Read: Information Sheet 3.3-1 This Learning Outcome deals with the
Competency Evaluation Tool which trainers
ASSEMBLE GATEAUX, TORTES AND use in evaluating their trainees after
CAKES finishing a competency of the qualification.
1. Assemble required commodities

and/or preparation for you on the left column to gain the
2. Assemble gateaux, tortes and cakes necessary information or knowledge before
according to recipe
3. Use appropriate equipment to The output of this LO is a complete
assemble cakes for gateaux, tortes Institutional Competency Evaluation
and cakes Package for one Competency of BREAD
AND PASTRY PRODUCTION NCII. Your
4. Use correct techniques to assemble output shall serve as one of your portfolio
cakes for gateaux, tortes and cakes for your Institutional Competency
Bakery Products.

Perform: Task Sheet 3.3-1
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================

Competency Evaluation Tool which trainers
use in evaluating their trainees after
finishing a competency of the qualification.


Decorate Cakes; you are ready to proceed
to the next LO4: Present Cakes.
ASSEMBLE GATEAUX, TORTES AND CAKES
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================
1. Assemble required commodities and/or preparations

Commodities and or Preparations
Bases
Sponge cake
Many different ways of making sponge cake. Ideal for gateau making, can be plain,
made with nuts or different colours. Easy to slice.
Butter cake
Pound or maderia style when a heavier base is required. Will absorb
and hold flavour infused sugar syrups well. Have a firmer texture
than sponge.
Japonaise
A baked meringue of ground nuts sugar and egg white. Less sugar than normal
meringue.
Dacquoise
A gateau that has meringue style base and top with flavoured cream
between. The name has also become synonymous with the meringue base
on its own.
Very similar to Japonaise. Dacquoise can be made with coconut instead of
nuts where Japonaise is not.
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================
Shortbread
Used to support gateau base when extra strength is needed. Needs to be very thin to
make the eating sensation more refined. Can be fragile when using.
Multiple layers of almond or walnut shortbread layered together jam, then glazed with
an icing can be considered a torte by itself.
Puff pastry
Used as a base for Gateau St Honore. Gateau Mille Feulle is layered
together with flavoured Crème Patisserie and then glazed with feathered
fondant for visual impact.
Choux pastry
Gateau St Honore is the classic that uses balls of choux pastry filled
with flavoured crème patisserie that are then glazed with boiled toffee.
Crème Patisserie is used because fresh cream and mousse would
just melt when the hot toffee is applied.
Fillings
Are used to hold layers together to form gateau construction.
They can stand alone or be bases to carry other eating sensations
such as flavour and textural diversity.
Buttercreams
French, German or Italian styles each have their own characteristics.
They can all carry colour and flavour to add to the eating and flavour sensation.
Mousses
Flavoured fresh creams. Can be stabilised when chilled with the
addition of setting agents like gelatine or agar-agar.
Vegetable gums derived from seaweed are becoming more readily
available as alternatives to gelatine.
Chibouste crème
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================
A mix of Crème Patisserie and Italian Meringue. This mixture is more
delicate than buttercreams. Does not like to be over mixed as it will
collapse easily.
Italian meringue is used as it is cooked unlike French meringue. The role
of the Italian meringue is to lighten the texture of the crème patisserie
which can carry a variety of flavours. It can be further stabilised with the
addition of a setting agent.
Chibouste cream is an excellent alternative to fresh cream.
Crème patisserie
A starch thickened milk enriched with the addition of egg. Will carry any flavour and
colour but care needs to be taken when making to avoid lumps in the
cooking process.
Ganache
A mixture of boiled cream and chocolate. 2:1 cream: chocolate ratio is
normal. Lighter mixes only need ratio to change.
Fruits
As filling some these will need to be cooked before either going
into oven or in filling in gateau. Apple for example will lose a lot of
water. Apricots not so much.
Apricots may not cook enough before the batter cooks so better to
cook the fruit before being used.
Raw fruit can oxidise and discolour. Uncooked fruit in filling will lose water internally and
soak pastry or cake mix that surrounds it causing cake batter not to bake properly.
Berries are the exception to this as they are delicate but will still stain.
Fresh Fruits can be held in gel suspensions. This helps to hold moisture in place.
Dried fruits can be used for strong flavour and increased sugar content.
Dried fruits that are slightly re hydrated are good because they are available all year
round and easier to store. Will sit at room temperature.
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================
Nuts, ground, sliced or whole
Can be used internally to add textural diversity and interest.
Décor
This is a term used to describe decorations that may be applied to the outside of
the gateau.
Roasted nuts
Sliced or ground or nibbed or shaved. These are all way that nuts can
be purchased for decoration purposes.
These will need to be roasted before using as the ‘RAW’ flavour ‘lacks’
character and diminishes the flavour of product.
ROASTING of nuts improves the flavour and colour of the nut so adding to the visual
appeal outside of the gateau.
Coconut while not being a true nut can be treated the same as nuts for this purpose and
has the advantage of being much more economical.
Candied fruits
Fruits that are slowly immersed in hot saturated sugar solution
several times will absorb the sugar and when cooled down and air
dried will stand at room temperature without the need for
temperature control to preserve them for longer periods of time
than when fresh.
These can be colour enhanced as the cooking process can leach out colour. Some can
be natural. Visual appeal is the key here as well as food value.
Non pariels
A coloured sugar candy that can be used to attach to the side of gateau or even applied
to the top of gateau.
Chocolate decors
Strips, curls and shapes can be formed to produce decoration that are place onto the
top of sides of gateau.
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================
1. Assemble gateaux, tortes and cakes according to recipe
instructions
Assembly Production
Production for Gateaux, Tortes and Cakes are usually over a period of several days.
Freezing techniques have advanced and simplified Cake making and it offers for the
small Patisserie shops great advantages: bigger selection of gateaux, longer shelf life.
A production schedule for Gateaux and Tortes may looks like the following:
Day 1:
 Preparation of dough
 Preparation of special fillings like fruit, and creams or
mousses, different from the main flavour of the gateaux
 Preparation of sponges and cakes.
Day 2:
 Baking of dough pieces Preparation of special decoration,
especially dried fruit
 Preparation of fillings like custards, buttercreams,
ganache
 Preparation of sugar solutions for soaking the cakes.
Day 3:
 Assemble gateaux with base, sponges and fillings.
Day 4:
 Decorate gateaux and serve/sell.
Day 2 and 3 may be joined together, depending on how
quickly dough pieces cool down for further processing.
It is common practice to prepare the gateaux bases and
store them covered in the freezer.
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================
The gateaux are finished and decorated on a daily basis. This way the customer is
assured freshest and the best possible product. Instruction should
be supplied with all recipes.
Gateaux and Tortes are like constructions
Ingredients are given and then instruction needs to be supplied to
construct the product from multiple commodities.
3. Use appropriate equipment to assemble cakes
Round metal discs are invaluable in moving products around while they are being
assembled.
Spatulas are used to spread creams over layers.
Knives–Long serrated knives for cutting cakes.
Piping bags and a variety of piping nozzles.
Moulds to hold mousses and soft creams in place until
they have had a chance to chill and stabilise.
Storage traysto place assembled product and carry to
storage area.
Cardboard bases to support and present finished product.
Stencils for marking cakes in particular designs.
Clear Acetate used to line moulds that have mousse filling
on top of sponge. Different cream fillings can be high-
lighted when seen through the acetate.
Blast chillers to chill product quickly so the next stage of production can be
commenced.
Coolrooms for holding product with short shelf life.
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================
Freezers to hold product in suspension for sale at a later date. Keeps production cost
down.
2. Use correct techniques to assemble cakes for gateaux, tortes

and cakes
All good recipes will have instruction on how the product should be assembled.
The role of the competent pastrycook/Patissier is to interpret the instruction then
replicate what has been written:
 Cutting of the cake
 Filling of the choux balls for Gateaux St Honore so the crème
filling does not cause the toffee not to fall off
 Consistency and thickness of the crème on the side of the
gateau before adhering roasted nuts to the outside
 Temperature of the crème on outside of the product before
warmed ganache is used to enrobe the chilled gateau.
Decoration of cakes become eclectic and incorporates the personal style of the pastry
cook.
Good decoration skills need to be practiced.
Spreading of cream:
 Requires even thickness all across the layer of sponge cake.
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================
Piping rosettes:
Single layer, double layer all need to be the same size. Size needs to be in balance with
the size of the cake. Curling Chocolate
Properly tempered chocolate is able to be shaved and curled as
it is setting on the cooling bench. Planning, practice and
expertise is required to be able to execute this action.
Enrobing
The action of applying a glaze (icing or ganache) to the exterior
of a cake so that the covering fully covers the outside of the
cake.
Correct temperatures need to be achieved because:
 If the glaze is too hot it will just fall off the cake
 If it is too cold in will not run properly and the glaze will be too
thick when it is set.
Consistency of design
When decoration certain considerations need to be taken account:
 Symmetry
 Consistency in size of decorations
 Balance across the product.
Many cakes and gateaux look spectacular when finished:
 Gateaux: Multiple layers of cake and filling that has been enrobed and decorated.
When designing your spectacular masterpiece other things need to be looked:
 Is the product going to be sold in one piece?
 Is the product going to be served in house?
 Can the product be cut easily?
 When cut, will all the slices look the same?
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================
 Will the customers all get equal looking serves?
Expectations of customers change but all of the above points need to be considered
when constructing and decorating.
Cutting, layering and masking
Cakes and especially gateaux require a concentrated
effort to cut evenly, straight and cleanly.
Before the sponge can be layered with the chosen filling and
topping, it needs to be cut (with a serrated knife) into
appropriate horizontal even size layers. It takes practice to
master an even straight cut but it makes all the difference in the
presentation. Once cut, it needs to be covered to prevent
drying until ready to use.
The filling should be weighed or evenly divided to gain the required yield.
Each layer should be levelled with a cranked or straight palette knife so that all the
levels are even.
The top and sides take a lot of skills as they needs to be straight
for best presentation; this is called ‘masking’ (coating).
When finished, the sides can be masked with roast nuts,
chocolate shaving and ‘hundred and thousand’ (little coloured
sugar drops) and the top decorated with the appropriate
decoration.
When coating with a ganache or glaze, the cakes need to be placed on
wire racks to drain with a tray under it to collect the extra.
Remember nothing should be wasted in a kitchen.
The cake should then be placed on an appropriate board and
doyley for sale.
When using a knife to cut slices, mark the surface for the
number of pieces required by marking cuts directly through the middle of the cake.
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================
A cake divider greatly helps when learning how to mark even number of portions.
If a soft icing, cream or chocolate coating is used it may be necessary to pre-cut the
sides using a knife dipped in hot water to cut through the hard crust and to prevent the
soft icing or cream from being flattened.
Cut through the cake carefully ensuring you submerge the blade of your knife (preferably a long
thin blade) in hot water (in a tall jug or tin), then dry the warmed blade between each
cut. It is important to cut with even motion and pressure (not to tear and squash) and to
hold the blade very straight to prevent cutting in an angle.
Use a moistened cloth or some paper towel to clean the blade from any sticky fillings or
glazes before the next cut.
Remember:
 Each cut must be the same size for the purposes of presentation and portion control.
Cakes can sometime be semi frozen for easier portioning.
Note: The knife be must sharp in order not to flatten the cake and to keep the decorations from
being damaged between cuts.
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================
Task Sheet 3.3-1

Title:
WORK PROJECT
completion of the project by the date agreed to with your Trainer.
Supplies:
 The students need to decide on a selection of products to produce.

Equipment:
NONE
Steps/Procedure:
 Will need to construct a range of gateaux and tortes
 Selection of gateaux before decorating
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================

Task Sheet 3.3-1
Criteria YES NO
2.1 Each student will need to construct a range of gateaux and Tortes:
 Supply a diagram of how the gateaux will be constructed

 Each layer will need to be marked either by a colour or shape in
the diagram
 Relative thickness will need to be supplied.
All needs to be approved by the Trainer before moving to the next
step.
2.2 Student will then need to construct the selection of the gateaux to the
point before decorating.
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================
LEARNING OUTCOME #4 PRESENT CAKES
Contents:
1. Identify the equipment selected and used in accordance with service
requirement.
2. Identify the product freshness, appearance, characteristics of prepared cakes
3. Familiarize the cutting-portion to minimize the wastage of cake.
1. Cakes are presented on accordance with customers’ expectations and
established standards are procedure equipment are selected and used and used
in accordance with service requirements.
2. Product freshness appearances and eating qualities are maintained in
accordance with the established standard and procedure
3. Cakes are marked or cut portion-controlled to minimize wastage and in
accordance with the enterprise specification and customer preferences.
Conditions:
 Stands
 Packaging materials
 Decorative techniques
Methodology:
Assessment Method:
 Observation
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================
PRESENT CAKES
Read: Information Sheet 3.4-1 development of the Institutional
DECORATE AND PRESENT/DISPLAY after finishing a competency of the
qualification.
GATEAUX, TORTES AND CAKES
1. Decorate cakes for gateaux, Go through the learning activities outlined
tortes and cakes using coating,
icing and decorations according doing the tasks to practice on performing
to standard recipes and/or
enterprise standards and/or Institutional Competency Evaluation
customer requests.
2. Present/display gateaux, tortes output shall serve as one of your portfolio
for your Institutional Competency
and cakes to enterprise
standards using appropriate Bakery Products.
service equipment

JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================
after finishing a competency of the
qualification.


Present Cakes; you are ready to proceed
to the next LO5: Store Cakes.
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================
DECORATE AND PRESENT/DISPLAY GATEAUX, TORTES AND

CAKES
1. Decorate cakes for gateaux, tortes and cakes using coating,

icing and decorations to according to standard recipes
and/or enterprise standards and/or customer requests
Style of decoration can be at the discretion to the head pastry cook.

Consistency is the main criteria here.
Product must look the same every time.
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================
2. Present/display gateaux, tortes and cakes to enterprise
standards using appropriate service equipment
Present cakes, gateaux and tortes

Displaying cakes is a great way to increase sales.
The two most common ways to display cakes are as
follows:
 In a display fridge
 Displayed on a dessert buffet.
A well-presented display increases eye appeal and
may persuade costumers to order a slice or buy a
whole cake when they see it.
It is important to keep your cakes seasonal as rich
chocolate and cream cakes will sell well in winter but in
summer light cakes with fresh fruits sell better.
When displaying cakes for any situation it is important to
keep everything clean, neat and tidy.
When you are displaying a cake you don’t want to leave it
in the display if 1/3 of the cake is left and crumbs are lying
around the plate.
Appropriate silver cake servers can also be used to make
an impression on the customer.
To be carried away, the cake need to be rested on a cake
board slightly larger than the actual cake.
A lace doyley placed under the cake adds to the visual
pleasure but make sure the cake is cut before hand as not
to damage the doyley.
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================
Task Sheet 3.4-1

Title:
WORK PROJECT
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project by the date agreed to with your Trainer.
Supplies:
 The student will need to produce a diagram of a gateaux that they will be
decorating..
Equipment:
NONE
Steps/Procedure:
 A brief history of the style will need to be presented
 Define the ethnic origin of the cake
 Does it have any significance about it? Special occasion, festival time.
Assessment Mthod:
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================
Task Sheet 3.4-1
Criteria YES NO
2.1 Describe the filling that may be used in the cake:
 What type of filling is to be used?

 Is there an historical significance to the décor.
2.2. Describe the process of glazing the cake:
 What type of glaze will be used:

Fudge icing
Fondant
Ganache.
LEARNING OUTCOME #5 STORE CAKES
Contents:
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================
1. Enumerate the standards and procedure of storing cake products
2. Identify the storage method for cakes
3. OHS
1. Cakes are stored in accordance with establishment’s standard and procedures
2. Storage methods are identified in accordance with a product specifications and
established standards and procedures.
Conditions:
 Cutting materials
 Packaging materials
Methodology:
Assessment Method:
 Observation
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================
STORE CAKES

__________________________________ ___________________________________
_ _
Read: Information Sheet 3.5-1

Read: Information Sheet 3.5-1
STORE GATEAUX, TORTES AND
CAKES STORE GATEAUX, TORTES AND CAKES
1. Store at correct temperature and 1. Store at correct temperature and

conditions of storage
conditions of storage
2. Maintain maximum eating quality,
2. Maintain maximum eating quality,
appearance and freshness
appearance and freshness
development of the Institutional Competency
Evaluation Tool which trainers use in
evaluating their trainees after finishing a
competency of the qualification.
Go through the learning activities outlined for
you on the left column to gain the necessary
information or knowledge before doing the
tasks to practice on performing the
requirements of the evaluation tool.
Institutional Competency Evaluation
output shall serve as one of your portfolio for
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================
your Institutional Competency Evaluation for
Preparing and Producing Bakery Products.
trainer as you accomplish them for guidance
and evaluation.
development of the Institutional Competency
Evaluation Tool which trainers use in
evaluating their trainees after finishing a
competency of the qualification.
Go through the learning activities outlined for
you on the left column to gain the necessary
information or knowledge before doing the
tasks to practice on performing the
requirements of the evaluation tool.
Store Cakes; you are ready to proceed to
the next UC4: Prepare and Display Petits
Fours.
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================
STORE GATEAUX, TORTES AND CAKES
1. Store at correct temperature and conditions of storage
And
2. Maintain maximum eating quality, appearance and

freshness
Gateaux and Tortes can be harder to store than

other bakery products.
Product needs to be stored at correct temperature
and conditions may relate to:
Away from strong odours
All gateaux need to be protected from strong
odours like onion, garlic that may be present in
some cool rooms in kitchens.
In larger kitchens there will be dedicated controlled storage for gateaux and tortes.
Controlled storage is a term that covers ‘chilled, enclosed spaces’ and ‘room
temperature, enclosed spaces’ areas.
Cool room temperature
Most Gateaux will need to be chilled because of the nature of the ingredients.
All food cool rooms must operate below 4ºC.
Some tortes do not need to be chilled and should
not be chilled because chilling will spoil the flavour
of the product.
Appropriate containers
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================
Placing gateaux and tortes into boxes when sold is the best way of ensuring that the
product travels to the place on consumption intact.
Care needs to be taken that edges and top decorations are not damages when
packages do not get damaged.
When applying decorations packages sizes need to be taken into considered.
Labelling
Labelling is required in the modern world. Labelling must be adhered to outside
packages.
It informs the customer who is able to make a choices and it does protect the
manufacturer against unfounded complaints.
Cool room placement
Delicate products need to be stored in an area where the possibility of damage is
minimised.
Length of time in cool storage
Fresh products all have ‘different lifetimes’ at what sage do they become‘unsaleable’
and ‘inconsumable’:
 Unsaleable Food: All purchasers have the right to be able to purchase food that will last a
certain period of time past the time of purchase. This will vary from food product to
food product
 Inconsumable food: Food that is not fit for human consumption. This food should
not be sold. Manufacturer must accept the loss.
Freezer temperature
Storage long term must be at -18ºC or less:
 Storage of ice cream for service can be at -10ºC.
Length of time in freezer storage
Time in the freezer will vary.
Pastisserie products like gateaux and tortes should only be in freezer for weekly
periods.
Freezing will have a drying effect on products. The longer product is in frozen state the
more likely quality will diminish.
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================
Freezer space is also expensive, so the longer it is in freezer the more it has cost to
produce.
Staling
All bakery products will stale.
Staling is the process where the optimum eating
fades.
Staling can be in several forms:
 Air passes through the product and dries the
product out
 Moisture from the air enters the product so it loses some of the eating quality:
Crisp product goes soft.
To maintain the eating quality of bakery items:
 Use as soon as possible Cover to protect from environment
 Keep chilled
 Keep dry.
Task Sheet 3.5-1

Title:
WORK PROJECT
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================
completion of the project to your Trainer by the date agreed to.
Supplies:
Equipment:
NONE
Steps/Procedure:
 At what temperature are you going to store your finished gateaux and torte product?
Assessment Mthod:

Task Sheet 3.5-1
Criteria YES NO
5.1 What temperature are you going to store your finished gateaux and
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================
torte product:
 You need to cite standards and explain why these standards are
being implemented
 Students can use photographic evidence to demonstrate how this
will be implemented.
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================
JUDITH D. PELIPIL
TACLOBAN CITY
=============================================================================================
JUDITH D. PELIPIL

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REPUBLIC OF THE PHILIPPINES

EASTERN VISAYAS STATE UNIVERSITY MAIN CAMPUS

COMPETENCY BASED LEARNING MATERIAL

HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL

A Certificate of Achievement will be awarded to you after passing the evaluation.

TRAINERS METHODOLOGY LEVEL 1

Contents of this Competency – Based Learning Materials

NO. UNIT OF COMPETENCY MODULE TITLE CODE

LEARNING OUTCOME #1 PREPARE SPONGE CAKES

Learning Experiences / Activities

PREPARE AND PRESENT GATEAUX, TORTES AND CAKES

Definition of Terms This Learning Outcome deals with the

Agar Agar Setting agent derived from seaweed. Much stronger

and stirring it into the chocolate.

used to stabilise creams.

Marzipan Almond paste made from icing sugar and almonds.

Tempering Process of heating, cooling and warming up

INFORMATION SHEET 3.1-1

PREPARE AND BAKE SPONGES AND CAKES FOR GATEAUX,

1. Select required commodities acording to recipe and

2. Prepare a variety of sponges and cakes for gateaux, tortes

• Sugar batter method

3. Produce a variety of sponges and cakes for gateaux, tortes and

4. Use appropriate equipment to prepare and bake sponges

Equipment may include:

5. Use correct techniques to produce sponges and cakes for

All these techniques need to be developed in order to be able to achieve a

7. Select correct oven conditions for baking sponges and cakes

Oven conditions may relate to:

Task Sheet 3.1-1

1. List of ingredients needed

Use the Performance Criteria Checklist

Performance Criteria Checklist for

 List needs to include consumable commodities as well

1.2. Write a list of the equipment that will be required:

 Better to have a few extra pieces rather than none at all.

 Remember to give required oven settings

LEARNING OUTCOME #2 PREPARE AND USED FILLINGS

1. Fillings are identified according to what specific cake it is appropriate

Learning Experiences / Activities

PREPARE AND USE FILLINGS

Feel free to show your outputs to your

This Learning Outcome deals with the

Go through the learning activities outlined

After doing all the activities for this LO2:

PREPARE FILLINGS, COATINGS, ICING AND DECORATIONS

1. Select required commodities according to recipe and

Commodities for fillings can be sourced from many

Fillings can include the following

2. Prepare a variety of fillings, coating/icing and decorations

Butter creams–may be flavoured with liqueur, pulps and/or other flavours.

Commercial manufactured fillings are readily available.

Task Sheet 3.2-1

 The student is required provide list of equipment and ingredients required to

Use the Performance Criteria Checklist

Performance Criteria Checklist for

 Filling that might need to be made before the product is to be

Learning Experiences / Activities

1. Assemble required commodities

Feel free to show your outputs to your