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Progress Chart for Bread and Pastry NC II

This document contains a progress chart for students studying Bread and Pastry Production at the Pangasinan School of Arts and Trades. The chart lists 25 students and tracks their progress in skills like preparing bakery products, decorating cakes, producing petit fours, and presenting desserts. The instructor's name and school are provided at the top, with the chart intended to monitor each student's advancement.

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73 views3 pages

Progress Chart for Bread and Pastry NC II

This document contains a progress chart for students studying Bread and Pastry Production at the Pangasinan School of Arts and Trades. The chart lists 25 students and tracks their progress in skills like preparing bakery products, decorating cakes, producing petit fours, and presenting desserts. The instructor's name and school are provided at the top, with the chart intended to monitor each student's advancement.

Uploaded by

Guada Lupe
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
  • Program Cover Page
  • Progress Chart

Sector TOURISM

Qualification: BREAD AND PASTRY


PRODUCTION NC II
Prepared By: MARY ANN D. MENESES

School: PANGASINAN SCHOOL OF


ARTS AND TRADES

PROGRESS CHART
3
2
1
number

NAME

Sharia G. Bandarlipe

Ciara May D. Cabison


Rizza Mae M. Burguillos
/
/
/
Prepare bakery products
Bakery

/
/
/
Produce

Products

Decorate and present bakery products


Prepare and

/
/
/
Store bakery products

/
/
/
Prepare pastry products

/
/
/
Pastry
Produce

Products

Decorate and present pastry products

/
/
/
Prepare and

/
/
/
Store pastry products

Prepare sponge and cakes

/
/
/
Prepare and use fillings

/
/
/
Prepare and

/
/
/ Decorate cakes
Present Gateaux,
Tortes and Cakes

Present cakes
/
/
/

Store cakes
PROGRESS CHART

/
/
/

Prepare iced petit fours


/
/
/

Prepare fresh petit fours


Petit Fours

/
/
/

Prepare caramelized petit fours


Prepare and Display

/
/
/

Display petit fours


Store petit fours
/
/
/

Prepare and served plated desserts


/
/
/
Present
Desserts

Plan, prepare and present dessert buffet selection or plating


/
/
/

/
/
/

Store and package desserts


4 Angela V. Cabrera / / / / / / / / / / / / / / / / / / /
5 Dejie C. Carino / / / / / / / / / / / / / / / / / / /
6 Aljohn C. Danao / / / / / / / / / / / / / / / / / / /
7 Zillah Marie B. Diaz / / / / / / / / / / / / / / / / / / /
8 Jomar C. Erfe / / / / / / / / / / / / / / / / / / /
9 Pauline C. Fernandez / / / / / / / / / / / / / / / / / / /
10 Marife M. Gubatan / / / / / / / / / / / / / / / / / / /
11 Nheijel D. Hernandez / / / / / / / / / / / / / / / / / / /
12 Mariel C. Hernan / / / / / / / / / / / / / / / / / / /
13 Shalou H. Japson / / / / / / / / / / / / / / / / / / /
14 Nikko C. Lantay / / / / / / / / / / / / / / / / / / /
15 Anthony V. Lee / / / / / / / / / / / / / / / / / / /
16 Mariam C. Luad / / / / / / / / / / / / / / / / / / /
17 Khate C. Mariano / / / / / / / / / / / / / / / / / / /
18 Samuel S. Mendoza / / / / / / / / / / / / / / / / / / /
19 Kathleen F. Miran / / / / / / / / / / / / / / / / / / /
20 May G. Ora / / / / / / / / / / / / / / / / / / /
21 Kimberly L. Pecson / / / / / / / / / / / / / / / / / / /
22 Alfred E. Quinto / / / / / / / / / / / / / / / / / / /
23 Jessica K. Romualdez / / / / / / / / / / / / / / / / / / /
24 Arlene D. Soriano / / / / / / / / / / / / / / / / / / /
25 Jayson P. Timario / / / / / / / / / / / / / / / / / / /

Prepared By:
Mary Ann D. Meneses

Sector TOURISM Qualification: BREAD AND PASTRY PRODUCTION NC II Prepared By: MARY ANN D. MENESES School: PANGASINAN SCHOO
number NAME Prepare and Produce Bakery Products Prepare and Produce Pastry Products Prepare and Present Gateaux, Tort
4 Angela V. Cabrera / / / / / / / / / / / / / / / / / / / 5 Dejie C. Carino / / / / / / / / / / / / / / / / / / / 6 Aljohn C.

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