CBLM/BPP-Present Desserts

COMPETENCY - BASED
LEARNING MATERIAL

Sector

TOURISM

Qualification Title

BREAD AND PASTRY PRODUCTION
NCII

Unit of Competency

PRESENT DESSERTS

Module Title

PRESENTING DESSERTS

POLYTECHNIC COLLEGE OF DAVAO DEL SUR, INC.

Mc Arthur Highway, Brgy. Kiagot, Digos City

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 “Presenting Desserts” 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.

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.

2 Date Developed: Document No. BPPNCII - 001

CBLM August 2012 Issued by:

Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

BREAD AND PASTRY PRODUCTION NCII

105 Hours

Contents of this Competency – Based Learning Materials

No. Unit of Competency Module Title Code

1 Prepare and Produce Bakery Preparing and Producing TRS741379
Products Bakery Products

2 Prepare and Produce Pastry Preparing and Producing TRS512317

Products Pastry Products

3 Prepare and Present Gateaux, Preparing and Presenting TRS512318
Tortes and Cakes Gateaux, Tortes and Cakes
TRS512321
4 Prepare and Display Petits Preparing and Display
Fours Petits Fours

5 Present Dessert Presenting Desserts TRS741343

3 Date Developed: Document No. BPPNCII - 001

CBLM August 2012 Issued by:

Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

MODULE CONTENT

Qualification: BREAD AND PASTRY PRODUCTION NCII

Unit of Competency: PRESENT DESSERTS

Module Title: Presenting Desserts

Introduction:

This unit covers the knowledge and skills in presenting the various and
specialized techniques of desserts presentation required by bakers and pastry
cooks (patissiers) in commercial food production environments and hospitality
establishments.

Nominal Duration: 11 Hours

Learning Outcomes:
At the end of this module you MUST be able to:

LO1 Present and Serve Plated Desserts
LO2 Plan, Prepare and present dessert buffet selection or

Plating
LO3 Store and Package Desserts

4 Date Developed: Document No. BPPNCII - 001

CBLM August 2012 Issued by:

Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

Learning Outcome # 1 Presents and serve plated
Desserts

Contents:

1. Portion control and presentation of dessert
2. Steps in plating and decorating dessert

Assessment Criteria:
1. Desserts are used and prepared according to product items; occasion and enterprise
standards are procedures.
2. Desserts are plated and decorated in accordance with enterprise standards and
procedures.

Conditions:
 Measuring Devices
 Piping bags and attachment
 China ware
 Decorating materials

Methodology:

 Lecture/Discussion
 Demonstration/Application
 Oral Presentation

Assessment Method:
 Oral – Recitation
 Written examination
 Observation

5 Date Developed: Document No. BPPNCII - 001

CBLM August 2012 Issued by:

Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

Learning Experiences / Activities
Learning Outcome # 1

Present and Serve Plated Desserts

Learning Activities Special Instructions

Read: Information Sheet 5.1-1 This Learning Outcome deals with the development
DEFINITION OF TERMS of the Institutional Competency Evaluation Tool
INTRODUCTION which trainers use in evaluating their trainees after
finishing a competency of the qualification.
The Dessert in the Menu
PLAN DESSERT DISPLAY Go through the learning activities outlined for you on
the left column to gain the necessary information or
1. Plan dessert display appropriate to location, knowledge before doing the tasks to practice on
facilities and equipment performing the requirements of the evaluation tool.
The output of this LO is a complete Institutional
2. Plan appropriate amount and variety for event Competency Evaluation Package for one
and or service period Competency of BREAD AND PASTRY
PRODUCTION NCII. Your output shall serve as one
of your portfolio for your Institutional Competency
Evaluation for Presenting Desserts.

Perform: Task Sheet 5.1-1 Feel free to show your outputs to your trainer as you
accomplish them for guidance and evaluation.

This Learning Outcome deals with the 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.

After doing all the activities for this LO1: Presents
and Serve Plated Desserts; you are ready to
proceed to the next LO2: Plans prepare and
conduct a dessert trolley and presentation.

6 Date Developed: Document No. BPPNCII - 001

CBLM August 2012 Issued by:

Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

Definition of Terms Explanation
Term
A liqueur from Italy, the primary flavour comes from sweet
Amaretto and bitter almond.

Angelica Young leaf stalks of a plant which are candied and used for
decoration.
Anglaise Sauce
Arrowroot Known as custard sauce, vanilla sauce or crème Anglaise.

Aspic A kind of thickener, and it thickens at a lower temperature
Batter than either cornstarch or flour
Baume
Savoury jelly.
Bavarois
Soft completed cake mixture.
Beignets
Blackjack Degrees on the scale of a saccharometer (sugar
hydrometer).
Bombe Mixture
Bombes Whipped cream and melted gelatine folded to a custard
sauce (also known as Bavarian Cream).
Boulangerie
Butterfmilk Fritters.

Calvados Dark caramelized sugar syrup used for colouring rich fruit
Candied cake mixing.
Caramel
Caramel Fruits Made from egg yolks, sugar, and cream (similar to a parfait)
Caramelize
A frozen dessert with a combination of either Ice Cream,
Sorbet, Sherbet and Bombe Mixture.

Bakery department.

Is made from sweet (or sour) milk after it has been churned
to remove the Fat.

Apple brandy from France.

Preserved by immersion in super-saturated sugar solution.

Sugar solution boiled above 150 ºC until turns golden brown.

Fruits dipped in Caramel.

Sugar heated above its melting point.

7 Date Developed: Document No. BPPNCII - 001

CBLM August 2012 Issued by:

Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

Term Explanation

Cassata An Ice cream and Parfait specialty.
Charlotte
Moulded desserts typically made in a dome and pail-shaped
Chocolate Vermicelli moulds.
Compote
Coulis Polished granules of Chocolate used as a decorations.

Coupe stewed or boiled fruit.
Cointreau
cooked or raw fruit purees that are sweetened, then used or
Crême de Cacao served as sauces.
Crême de Cassis
Crêpes An individual serving bowl.
Crème Fraîche
A colourless French liqueur flavoured with peel of curacao
Croquant oranges.
Crystallization
A chocolate-flavoured liqueur.
Dariole
Essences liqueur made from Black currants.
Essential Oils
Thin pancakes
Flambee
Framboise is a cultured cream made by adding an acid-producing
Frangelico bacteria to pasteurized heavy cream.

Frappé Melted sugar with nuts or rice

Formation of crystals deliberately in various sugar boiling
operations.

Special shape of mould.

Compounds used for flavouring sweets and confectionery.

Aromatic oils of fruit s, nuts, flowers extracted and used as
flavouring.

To set a liqueur or brandy alight during the cooking process.

A liqueur distilled from raspberry juice

Liqueur derived primarily from hazelnuts but flavoured with
berries and flowers as well.

Chilled

8 Date Developed: Document No. BPPNCII - 001

CBLM August 2012 Issued by:

Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

Term Explanation

Friandise Petit Fours.
Galette
Glacé a round and flaky pastry dough
Glaze
Ice or Ice Cream.
Glaze
To impart a gloss by coating with an agent such as apricot
Gianduja purée/

Grand Marnier Caramelizing sugar by the use of the oven, salamander or
Gratinate blow-torch.
Beurre Noisette
Kirsch – a creamy chocolate confection flavoured with toasted nut
Liqueurs – paste.

Madiera Liqueur made with oranges and aged cognac.
Maraschino
Marsala a dish coloured brown in an oven, salamander or blow-torch.
Mascarpone Cheese
Macerate known as brown butter or hazelnut butter
Mise en place
Mousse Liqueur made from cherries, also known as kirschwasser.
Mousseline Sauce
Nibs Spirits with an alcohol content of at least 30% vol. sweetened
Nougat with sugar and flavoured with essences, essential oils or fruit
juices.

A fortified sweet wine.

Liqueur made from cherries and used for flavouring.

an Italian dessert wine.
is made from fresh cream derived from cow’s milk

To steep in a liquid to soften , generally applied to fruit.

Basic operations prior to the service.

A dish which is light in consistency, served either hot or cold.

sabayon mix fold into a whipped heavy cream.

Small fragments, such as almond or sugar nibs.

Mixture of melted sugar and almonds/hazelnut ground to a
paste and mix with chocolate.

9 Date Developed: Document No. BPPNCII - 001

CBLM August 2012 Issued by:

Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

Term Explanation

Parfait Mixture of melted sugar and almonds known as praline –
Praline croquant.
Pudding
Purée A confection made from sugar, honey, and egg whites, with
Romanoff Sauce added Glacé fruits and nuts.
Sabayon
Saccharometer Frozen cream mixture made from syrup, egg yolks, and
Saffron cream, and frozen in moulds.
Salamander
Tapioca Pearl Croquant which has been coarsely chopped or milled into a
smooth paste.
Zuppa Inglese
A soft mixture bake or steam in a basin or dish.

Food passed through a sieve to make a thick pulp.

A mixture of whipped heavy cream and sour cream.

Sauce made from the yolks of eggs or either water or wine
and sugar, beaten over a double boiler.

Special hydrometer for determining the density of sugar
solutions.

Dried stigmas of the saffron crocus.

A type of grill heated from above.

Is derived from the root of the South American cassava plant,
it is available in several forms. Tapioca must be soaked in
water before cooking.

a trifle with fresh fruit, served in a glass bowl

10 Date Developed: Document No. BPPNCII - 001

CBLM August 2012 Issued by:

Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

INTRODUCTION
The Dessert in the Menu

All good food affords pleasure; desserts are devised for pleasure alone.

At the end of the meal, when appetites are largely satisfied, the dessert restores the palate and hints
at sensuous luxury. It provides a vital structure and balance to a restaurant’s menu.

Presentation of dessert is very important, first impression always an advantage from a Chef points of
view, it compliments the flavour of the food.

In this book the main concept of presenting desserts is to be presented on a dining plate.

Mrs.Beeton (the 19th century culinary encyclopaedist) said once:

"If there is any poetry at all in meals or in the process of feeding,
there is poetry in desserts."

Although people have eaten various kinds of sweet dishes since earliest times, the notion of a
separate sweet course, at the end of a meal, is a relatively modern idea.

As late as the 14th century, as one recorded Parisian menu reveals, a French banquet might feature
'frumenty' (a kind of sweet grain porridge) as well as fruit jellies and fritters, set alongside

haunches of venison and platters of lampreys and sturgeon, the guests helped themselves to
whatever they fancied (These days we call it buffet).

A table crowded with many different dishes, as it would bear, made an impressive display.

At the same time, because sweetening was costly, a host who served sweet dishes at every
opportunity left his guests in no doubt that he was a man of means.

Even when low priced sugar became widely available, the separation of dessert into the final course
of a meal took time.

Cooks were reluctant to abandon the grandiose table settings they had grown up with, and it was not
until the middle of the 19th century that the idea of presenting foods in the order in which they should
be eaten, so that each course in turn was replaced with a subsequent course, won full acceptance.

Diners welcomed a new system; since they were at last able to eat all their food while it was still at
the correct temperature.

Cooks benefited because their creations would be enjoyed at their best.

At the same time, cooks had the pleasant challenge of developing a new and demanding art form:
THE MENU.

Because of its culminating position in the menu, the dessert must complement, and even complete
with, all that has gone before it.

In order to tempt the appetites of guests at the conclusion of a long meal;
‘the dessert presentation should be exciting and attractive.’

Indeed the art of dessert cookery is very much the art of temptation.

11 Date Developed: Document No. BPPNCII - 001

CBLM August 2012 Issued by:

Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

In the past dessert presentation owed as much to architecture as to cookery; the Victorians favoured
enormous, multi tiered centerpieces, vast and fantastically assemblies decorated with spun sugar
and gold leaf.

Few diners today would be impressed by such creations.

In fact, their very size often made them a poor way of appreciating them as food. Immense jellies

For Example: they would only support their own weight if they contained so much gelatine that the
dessert's texture was almost chewy.

Nevertheless although the trend is towards relative simplicity, modern cooks still enjoy making
displays that demonstrate the beauty of their materials, and since the materials for desserts are so
varied and often so eye catching, decorative presentation remains as attainable as ever.

12 Date Developed: Document No. BPPNCII - 001

CBLM August 2012 Issued by:

Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

INFORMATION SHEET 5.1-1

PLAN DESSERT DISPLAY

1. Plan dessert display appropriate to location, facilities and
equipment

What is required on the dessert display?

It is nice to expect certain desserts to be available for
display but the dessert display is restricted by the
facilities that are available.

Plan a dessert display appropriate to the location.

 Is it to be in a fully equipped commercial kitchen in
a five star location?

 Is it to be at a tranquil picnic spot by the river 25
kilometres from the place of production?

If there is no electricity then the possibilty of having ice cream is now greatly diminshed and
chilled cream cakes and desserts will not be on the menu.
Facilities

 Electricity
 Working space
 Ability of the staff in the kitchen
 Ability of the staff front of house
 Quality of the equipment that is given to work with
 Preparation of the product can be conducted elsewhere.
All these possibilities need to be considered when planning the dessert display.

This is of no concern to the public. This is the concern of the catering business owner, the
head chef and pastry chef and requirements for the customer.

With possibilities being considered then comes the opportunity to produce whatever the
customer desires.

13 Date Developed: Document No. BPPNCII - 001

CBLM August 2012 Issued by:

Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

Desirable equipment for display
 Serving platters
 Sauce jugs

 Plates

 Cutlery

 Napkins
 Tongs

 Lifters

 Refrigerated cooling
 Hot display bain-marie.
What is needed for production, storage and service requirements?

After the product has been produced and stored, the equipment needed to display and
serve desserts need to be taken into consideration, as well as where it is going to be
served.
Choice of Location

Most establishments will be operating out of hotel and restaurant kitchens that have all the
equipment that is required.

Prudent management practices require a complete list of all equipment that may be required
to be taken 'off-site' for when customer desires a function 'by the river' or 'in the park'.
Complexity of dessert

Some desserts are more complex than others to serve.

Hot souffle needs special consideration and teamwork so it is
not desirable to place on menu for dessert display.

Cold souffle would be a better choice for a dessert display. It
will stand at room temperature for short periods if required.

14 Date Developed: Document No. BPPNCII - 001

CBLM August 2012 Issued by:

Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

2. Plan appropriate amount and variety for event and or service
period

Appropriate Amount

How much to produce has always been an issue in most restaurants

Keeping records of how much was produced against how many served were sold is now
much easier with computerisation.

In the past roecord that were kept were usually on scraps of paper or notes in journals.

Computers can now keep records down to the minutest details.

Al a carte is just as hard to plan for as is buffet.

Buffet has a greater control over production planning but is no gaurantee that the product
will actually be consumed.

A dessert buffet for 100 people might have a choice of 8 or 15 dessertsdesserts.

Allowing for smaller portion sizes the kitchen might produce enough to allow for each person
to have 1 serve each.

Some customers would have more than one dessert each while others will have no dessert.
So????? How much to produce??

8 desserts with 15 portions of each desserts gives a total of 120 serves of desserts
produced.

Averaging like this is the only way to ensure enough production is available.

Of the 8 desserts produced there can be back-up in coolroom if
number produced is insufficient.

Some desserts will be more popular than others so more of these
desserts might be produced to allow for customer choice.

Planning production is difficult and hard to predict.

Averaging is the only way to try and meet the requirements of the
customer.

With each dessert will be the requirement to produce a sauce and
a garnish.

It is bad planning to have the same chocolate garnish on all
desserts

All this needs to be considered when planning the menu and production

15 Date Developed: Document No. BPPNCII - 001

CBLM August 2012 Issued by:

Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

Service Period

Is the function in the evening or in middle of the day, Some desserts are more popular if
served during day while other desserts served in evening might be a better choice.
Day service lighter cooler desserts
Evening service warmer desserts can be more appropriate1.3
Garnishes.

 Chocolate motifs
 Chocolate curls
 Glace fruits
 Roasted nut slivers
 Tuilles
 Glass biscuits
 Brandy snap
 Florentine
 Almond bread
 Biscotti
 Praline.
Many a garnish can be produced for the elaborate decoration of dessert creations
Rule No:1 If there are 100 desserts then 150 garnish pieces need to be produced
Why?

 Fine delicate work sometimes breaks
 Workers handle too roughly causing breakages
 Dropped work.
Fine chocolate filigree and motifs need ot be stored in dry cool conditions. It needs to be
protected from damage.

Chocolate curls need to be contained in shallow containers that can be lidded.

 Tuilles, glass biscuits and Florentines are high in sugar and if left out they will soften as
the sugar attracts moisture from the air

 Almond bread, biscotti will soften if exposed to the air for extended period
 Roasted nut slivers keep fresh taste longer if kept in sealed container. These should be

roasted every two days to keep freshness. Roast in small batches.

16 Date Developed: Document No. BPPNCII - 001

CBLM August 2012 Issued by:

Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

Hot sauces

 Butterscotch
 Anglaise sauce
 Starch thickened custards
 Chocolate.
Heat only what is required fro the service period.

Anglaise and starch thickened sauces cannot be
reheated after service period.
Cold sauces

 Anglaise
 Burnt Orange
 Chocolate sauce
 Berry coulis

17 Date Developed: Document No. BPPNCII - 001

CBLM August 2012 Issued by:

Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

Task Sheet 5.1-1

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 agreed date with your Trainer.
Student needs to plan a dessert buffet for 100 people.
A report needs to be submitted to your Trainer and this report needs to include the following
information.This report will relate to this entire unit and will compliment any practical assessment.
The dessert buffet will have a variety of desserts available from which to choose.
Some will be hot desserts, some that need to be served chilled and some served at room temperature.
The buffet will be served in fully equipped building with inside and outside dining.
The report will cover 8 different desserts. The student needs to supply the following.

Supplies:

Equipment:

NONE
Steps/Procedure:
The report will cover 8 different desserts. The student needs to supply the following.
 Recipe for each dessert
 Yield expected from each recipe
 Portion size
 Cost of portion size

Include garnish cost for each dessert.

Assessment Mthod:

Use the Performance Criteria Checklist

18 Date Developed: Document No. BPPNCII - 001

CBLM August 2012 Issued by:

Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

Performance Criteria Checklist for YES NO
Task Sheet 5.1-1

Criteria

Plan dessert display
1.1 Plan dessert display:

 What desserts will be required
 Some hot, some cold, some served at room

temperature.

1.2. Plan appropriate amounts:

 How many of each will be produced
 Decide which will be more popular and allow for more

of these to be produced
 Allow for smaller portion size
 Allow for possibility of more than one portion per

person.

1.3. Plan sauces and garnish for each.

 Decide sauce to be served with each dessert
 Decide on garnish to be used.

19 Date Developed: Document No. BPPNCII - 001

CBLM August 2012 Issued by:

Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

Learning Outcome # 2 Plan, Prepare and Present
Dessert Buffet Selection or

Plating

Contents:

1. Trolley services in preparation and presentation of dessert
2. Diagram presentation on how to arrange and prepare variety of dessert

Assessment Criteria:

1. Planned and utilized trolley services for dessert according to available facilities equipment and
customer/enterprise requirements.

2. Prepared and arranged variety of dessert in accordance with enterprise standards and procedures

Conditions:
 Measuring Devices
 China ware
 Decorating materials
 Packaging materials
 Trolley

Methodology:

 Lecture/Discussion
 Demonstration/Application
 Oral Presentation

Assessment Method:
 Oral – Recitation
 Written examination
 Observation

20 Date Developed: Document No. BPPNCII - 001

CBLM August 2012 Issued by:

Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

Learning Experiences / Activities
Learning Outcome # 2

Plan Prepares and Conduct a Dessert Trolley Presentation

Learning Activities Special Instructions

Read: Information Sheet 5.2-1 This Learning Outcome deals with the development
PRESENT PLATED DESSERTS of the Institutional Competency Evaluation Tool
which trainers use in evaluating their trainees after
1. Portion Desserts finishing a competency of the qualification.
2. Plate and present and/or decorate desserts
3. Control service temperature of desserts Go through the learning activities outlined for you on
the left column to gain the necessary information or
Perform: Task Sheet 5.2-1 knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.
The output of this LO is a complete Institutional
Competency Evaluation 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 Display Petits
Fours.

Feel free to show your outputs to your trainer as you
accomplish them for guidance and evaluation.

This Learning Outcome deals with the 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.

After doing all the activities for this LO2: Plan,
Prepare and Present Dessert Buffet Selection
or Plating; you are ready to proceed to the next
LO3: Store and Package Desserts.

21 Date Developed: Document No. BPPNCII - 001

CBLM August 2012 Issued by:

Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

INFORMATION SHEET 5.2-1

PRESENT PLATED DESSERTS

1. Portion Desserts

Introduction
Portion sizes is to be considered when overall return to the
enterprise.

 What is the value of the ingredients used?
 How long does it take to produce the product? Staff costs.
 What is to be the portion size served to the customer?
 What are the expectations of the customer relative to the

cost of the portion size?
Example:

This is the story of two restaurants. Restaurant A and Restaurant B

 They both make the same size Apple pie
 They charge the same price per serve of apple pie
 Restaurant A cuts the pie into 10 portions
 Restaurant B cuts the pie into 12 portions
 Which restaurant is going to make the most profit from their Apple pie?
Why are the customers from Restaurant B happy to pay more for their slice of the pie than
Restaurant A customers?

 Does it taste better?
 Do they prefer the smaller portion size?
All things being equal then portion size and prices would always
be the same.
Buffet Service

Buffet service allows for smaller sizes to be served giving greater
array of choice for the customer.

These smaller serves can actually increase turnover and be more
profitable

Where 2 portions normal size becomes 4 serves on buffet.

Buffet size price per unit is 70% of the normal size price then

22 Date Developed: Document No. BPPNCII - 001

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“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

profit is increased.

2. Plate and present and/or decorate desserts

Presenting Desserts for service
Dessert presentation is all about making the dessert look as attractive as possible to the
customer.

It does not involve the creation of ‘monuments’ on each plate, but rather an attempt to
create and present food to the best of its potential.

In an ever-changing world, food tastes have also changed. Pretentious presentation has
been overtaken by a simpler and cleaner style.

Dessert presentation, while an important part of an establishment, is only part of the dining
experience.

Other factors will also influence a customer’s perception,
including decor, comfort, friendliness and the efficiency of staff.

Basic presentation principles
Colour

A chef who uses colour imaginatively can produce very effective
results. However, this must never be at the expense of flavour,
texture or balance.

For example, a piece of baked cheesecake may look more
effective when plated next to poached quince instead of a
strawberry. Unless this is deliberate there would be very little
contrast in colour or texture.

Plate selection

Plates come in many shapes, sizes, patterns and colours.

Their primary role is to serve as a receptacle for food, which
needs to be transported from the place of preparation (kitchen) to
the customer (dining area).

In this context, it could be argued that any container could be
used when serving food, but this is not so.

The reason: Presentation.

Positioning of food

Food is placed on the plate in specific positions. Which way is to
face the customer?

23 Date Developed: Document No. BPPNCII - 001

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Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

Freshness in foods

This is nearly always appreciated by customers, particularly if the ingredients have been
sensitively handled.

Garnishes

Food garnishes are decorations added to an item for
colour contrast and to provide visual appeal and flavour.

Garnishes can be cooked or raw. Not only should
garnishes be edible, but appropriate to a particular dish.

For example, adding a candied lemon or orange zest with
chocolate mousse intead of strawberry is appropriate as
their flavours are compatible with that of the mousse and
are a point of difference.

Traditional garnishes

Some dishes have become famous for their garnishes, and although created many years
ago, they are still in use today.

Example:

 Peach Melba: poached peach dessert with vanilla ice cream and raspberry sauce.
Innovation

Innovation in commercial cookery involves the development of new ideas or the further
refinement of existing ones to suit changing tastes and trends.

In Australia, it could be said that there has been dramatic innovation in recent years.

This has been attributed to a number of factors which include:

 Multi-culturalism
 New product availability
 Increased customer awareness and expectations;
 The state of the economy (how much people have to

spend);

 Tastes and trends in cuisine.
As mass tourism takes effect around the world evolution in cuisines of all countries will
happen.

24 Date Developed: Document No. BPPNCII - 001

CBLM August 2012 Issued by:

Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

Portion control

Portion control means ensuring that the right quantity
of food is prepared and served every time a customer
orders a menu item.

Dishes can be served in different profile

 Single dessert: larger portion

 Buffet dessert: smaller portion. variety while

Enterprises can present greater
maintaining cost control and quality.

In other words, customers will consistently satisfied every time they visit.

3. Control service temperature of desserts

Introduction
The temperature at which desserts are served all affect the eating sensation and overall
customer satisfaction

Most people do not eat HOT desserts.

Define hot: it is not boiling.

Most people will eat food at at temperature of approximately
45°C.

This is well with in the 'Danger zone'.

This is not normally a problem. It is the amount of time that the
food has been in this temperature zone.

Hot food must be held at an internal temperature above 60°C to
be considered safe.

Food held at this temperature will deteriorate in quality very quickly.

Food Quality versus Food Safety

Food that is held at temperatures above 60°C will dehydrate quickly thus making the food
dry and less palatable.

When serving buffet it will be that food is withdrawn from from display due to the fact that is
not looking very good. This is well with in the two (2) Four (4) hour rule.

25 Date Developed: Document No. BPPNCII - 001

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Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

Two - four hour rule

To be observed when preparing and serving food generally.

Reference:

Appendix 1, page 183 & 184, Safe Food Australia,

pages 26 & 62 of Standards & pages 10 to12 Food Safety: Skills and knowledge for food
businesses 2nd Edition, January 2001, FSANZ.
“Any ready-to-eat, potentially hazardous food, if it has been at temperatures between 5C
and 60C:

 For a total of less than 2 hours, must be refrigerated or used immediately

 For a total of more than 2 hours but less than 4 hours must be used immediately
 For a total of 4 hours or longer, must be thrown out.”
Poterntially hazardous foods found in desserts

High protien foods milk, cream, eggs
How many of these ingredients are going to be kept 'in the danger zone'?

Sauces: Anglaise; any starch thickened custard

Cold Desserts

Cream based desserts that are held in suspension with
gelatine need to be chilled below 4°C to be stable.

As these desserts rise in temperature above this
temperature the visual aspect of the dessert diminishes.
The dessert will spread because the cream warms and
the gelatin looses stability causing the dessert to spread.

Ultimately the dessert will collapse and sread over the
plate. All before the 'four hour' time has elapsed.

The four hour period is defined because it is the 'lag' period that bacteria will go through
before they start to multiply after being exposed to a new
environment.

Frozen Desserts

Frozen is defined as 'hard'.

Technically no desserts are sold hard.

Ice cream has come from the freezer where it is held until
required for service. Because there is air incorporpated into

26 Date Developed: Document No. BPPNCII - 001

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“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

the mixture when it is churned Ice cream will contain a percentage (%) of air.

Parfaits are aerated and will quickly come to room temperature

Aerated desserts will soften quickly because of the air that is in the mixture

These desserts will be stored for long periods at a temperture of 18°C but when required for
service they will be moved to a freezer that holds them at a temperture of approximately
minus 5°- minus 10°C.

This allows product to soften enough for the customer to enjoy the 'cold' sensation of the
'frozen' dessert.

Frozen desserts ready for consumption will need to be held in a freezer of approximatetly
minus 5°-minus 10°C for short periods of time. 1 or 2 days.

Room Temperature Dessert

Desserts served at room temperaturewill be the easiest to
maintain temperature suitability.

These desserts need to be protected from outside contamination
and are stable at room temperature for the day period.

This is due to the nature of the ingredients

 Low protein
 High sugar
 Low moisture.
Sauces

Sauces for desserts can be included in all the above categories.

Hot sauces need to be kept hot; excess should be discarded at
the end of service

Cold sauces need to be kept chilled

Excess sauce can be kept for the next service period depending
on style of sauce

Dairy based (egg ceam milk) or starch thickened sauces would
only have a life of 2 days if kept chiiled so can be excess can be
reserved for the next service period if temperature has been
maintained below 4°C.

Never mix old and new sauces

High sugar sauces will have a life much longer time period. Clean excess sauce from
outside of containers.

27 Date Developed: Document No. BPPNCII - 001

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Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

Task Sheet 5.2-1

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 agreed date with your Trainer.

Student needs to plan a dessert buffet for 100 people.

A report needs to be submitted to your Trainer and this report needs to include the following
information.This report will relate to this entire unit and will compliment any practical
assessment.

The dessert buffet will have a variety of desserts available from which to choose.

Some will be hot desserts, some that need to be served chilled and some served at room
temperature.

The buffet will be served in fully equipped building with inside and outside dining.
Supplies:

Equipment:

NONE

Steps/Procedure:

The report will cover 8 different desserts. The student needs to supply the following.

 Recipe for each dessert

 Yield expected from each recipe

 Portion size

 Cost of portion size

Include garnish cost for each dessert.

Assessment Mthod:
Use the Performance Criteria Checklist

28 Date Developed: Document No. BPPNCII - 001

CBLM August 2012 Issued by:

Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

Performance Criteria Checklist for YES NO
Task Sheet 5.2-1

Criteria

Present Plated Dessert:

2.1 Define the portion size of each dessert:

 A standard recipe is involved with yield shown. A
buffet serve of same dessert will be proportionally
smaller

 Show both.

2.2. Draw a plan for each of the desserts and how they
will be presented.

 Each dessert plated with both sauce and garnish.

2.3. Each dessert needs to be allocated to a temperature
control program.

 Hot Desserts: how are they going to be kept hot and
held for service period

 How quality is going to be addressed during that
service period

 Cold Desserts: how these will be held during service
period

 Room Temperature desserts: how is integrity going to
be controlled.

29 Date Developed: Document No. BPPNCII - 001

CBLM August 2012 Issued by:

Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

Learning Outcome # 3 Store and Package Desserts

Contents:
1. Temperature range in storing desserts
2. Packaging design techniques

Assessment Criteria:
1. Stored dessert in accordance with the required temperature and customer’s
specification
2. Package desserts in accordance with established standard and procedures

Conditions:
 Packaging materials
 Thermometer
 Display cabinets including temperature controlled cabinets
 Refrigerator
 Chillers
 Freezers
 Chinaware

Methodology:

 Lecture/Discussion
 Demonstration/Application
 Oral Presentation

Assessment Method:
 Oral – Recitation
 Written examination
 Observation

30 Date Developed: Document No. BPPNCII - 001

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Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

Learning Experiences / Activities
Learning Outcome # 3

Store and Package Desserts

Learning Activities Special Instructions

Read: Information Sheet 5.3-1 This Learning Outcome deals with the development
PRESENT DESSERT DISPLAY of the Institutional Competency Evaluation Tool
which trainers use in evaluating their trainees after
1. Portion, Decorate, arrange dessert display finishing a competency of the qualification.
2. Prepare dessert service equipment
3. Control volume for quality during event Go through the learning activities outlined for you on
the left column to gain the necessary information or
and/or service period knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.
Perform: Task Sheet 5.3-1 The output of this LO is a complete Institutional
Competency Evaluation 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 Display Petits
Fours.

Feel free to show your outputs to your trainer as you
accomplish them for guidance and evaluation.

This Learning Outcome deals with the 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.

After doing all the activities for this LO1: Presents
and Serve Plated Desserts; you are ready to
proceed to the next LO2: Plans prepare and
conduct a dessert trolley and presentation.

31 Date Developed: Document No. BPPNCII - 001

CBLM August 2012 Issued by:

Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

INFORMATION SHEET 5.3-1
PRESENT DESSERT DISPLAY
1. Portion, Decorate, Arrange Dessert Display

Introduction
Using the template below, draw a plan of the dessert layout on the plate

Slice of Apple Pie

Garnish

Sauce

Rules

Yes there are rules to plating food:

Place food on plate as you wish customer to see it

 Top of the plate is the farthest away from the customer

 Bottom of the plate is closest to the customer.

 Place the food on the plate to maximise visual
impact to the customer.

Show on the plate the following

 main portion of dessert

 sauce

 garnish

When designing layout shape, colour, garnish and
glaze all have visual impact on the customers mind.

32 Date Developed: Document No. BPPNCII - 001
August 2012 Issued by:
CBLM
PCDS
Bread and Pastry Production Date Revised:
NCII March 2013 REVISION # OI

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN

2. Prepare dessert service equipment

Introduction
Equipment required to serve the dessert will depend on how it is to be served.

 A la carte
 Buffet
 Counter service.
A la carte service

A la carte will only require the customer to be supplied
with the tools to consume the dessert.

 Knives
 Spoons
 Forks
 Plates.
Other equipment that might be neede to placed on the table for customers to use

 Sauce boats
 Condiment containers.
Buffet service
Buffet service will require equipment for the customer to
lift the product onto their plate.

 Tongs
 Cake lifters
 Service spoons.
Counter service

Counter service the equipment is required by the service
staff behind the bar who are responsible
Other equipment that may be needed.

 Sauce pots or boats
 Squeeze bottles.
The style of service will be determined by the enterprise.

 An enterprise can have all 3 styles of service under their control

33 Date Developed: Document No. BPPNCII - 001

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Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

 Main dining room
 Function rooms

Coffee shop service.

Larger equipment required might be:

 Chilled refrigeration units for display of cold desserts
 Bain maries or chafing dishes for hot desserts
 Mobile trolleys required for display purposes.
Off site service

Will the service be held 'in premises' or 'off-site'?

When service is to be held away from the main place of business then many other
considerstions need to be looked at.
Guest facitlties

 Seating
 Toilets
 Washing facilities.
Service facilities

 Tables for guests
 Seating
 Refrigeration for food
 Electricity availability
 Water for human consumption, (potable

water)
 Garbage collection facilities
 Dishwashing facilities.

34 Date Developed: Document No. BPPNCII - 001

CBLM August 2012 Issued by:

Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

3. Control volume for quality during event and/or service period

Introduction
Peaks and troughs of service

This only applies when a la carte service takes place or mutilple functions are requitred at
special times of the year like New Year celebrations.

 How many portions are needed each service
 How much product will be left over if too much is produced.
Action taken to minimise loss/wastage when displaying desserts for an event or
service:

 Place buffet items on smaller platters
 Use more decorations to make buffet table look fuller
 Buffet tables are more compact
 Use different heights on same table.
Optimising display conditions:

How to make the display look full when stock is getting low towards the end of service
period

 Not to have platters 3/4 full
 Mix items on platters
 Use smaller patters.
Protecting items from contamination:

 Keep food covered until last minutes
 Use fans blowing over foods to keep flies

away.
Maintaining eye appeal and freshness:

 Mix colours to add interest
 Do not allow dryness to appear on surface where possible
 Different height products on same platter.

Matching the amount of items displayed to number of customers and usage rate:

 Use larger platters to start buffet and as numbers slow use smaller platters during top
ups.

35 Date Developed: Document No. BPPNCII - 001

CBLM August 2012 Issued by:

Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

Task Sheet 5.3-1

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 agreed date with your Trainer.

Student needs to plan a dessert buffet for 100 people.

A report needs to be submitted to your Trainer and this report needs to include the following
information.This report will relate to this entire unit and will compliment any practical
assessment.

The dessert buffet will have a variety of desserts available from which to choose.

Some will be hot desserts, some that need to be served chilled and some served at room
temperature.

The buffet will be served in fully equipped building with inside and outside dining.
Supplies:

Equipment:

NONE

Steps/Procedure:

The report will cover 8 different desserts. The student needs to supply the following.

 Recipe for each dessert

 Yield expected from each recipe

 Portion size

 Cost of portion size

Include garnish cost for each dessert.

Assessment Mthod:
Use the Performance Criteria Checklist

36 Date Developed: Document No. BPPNCII - 001

CBLM August 2012 Issued by:

Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

Performance Criteria Checklist for YES NO
Task Sheet 5.3-1

Criteria

Present dessert display:

3.1 Draw plan for how desserts will be displayed:

Draw plate stencil and then show how desserts will be positioned
on plate

Define how many portions will be obtained from recipe

Shape of dessert to be defined, height as well as.

3.2. Make a list of all equipment that may be required to deliver
service.

List equipment required in kitchen and also front of house.

3.3. Define all temperature requirements for all desserts on
menu.

How long can theses desserts be held at these temperature?
Why can they not be held for longer?
Each sauce used needs to have a temperature control program

attached.

37 Date Developed: Document No. BPPNCII - 001

CBLM August 2012 Issued by:

Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

Recommended reading

Hanneman, LJ, 1993, Patisserie 2nd ed; Butterworth Heinemann
Small, M & Fance, WJ, The International Confectioner, 1981
Collister, L & Blake, A, The Baking Book, 1996, Conran Octopus, London
Christian Teubner, Sybil Grafin Schonfeldt, 1983, Desserts, Hamlyn Publishing Group, Australia.
Michel Roux, 1996, Desserts, A Life Long Passion, Conran Octopus Limited, London, United
Kingdom
Bo Friberg, 2004, The Professional Pastrychef, 4th ed., Van Nostrand Reinhold,New York, USA
Paula Figoni, How baking works. 2004, Exploring the fundamentals of baking science
John Wiley and Sons Inc. New Jersey, USA
Michel Saus, Advanced bread and pastry, A professional approach, Delmare Cengage Learning,
New York, USA

38 Date Developed: Document No. BPPNCII - 001

CBLM August 2012 Issued by:

Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

Trainee evaluation sheet

The following statements are about the competency you have just completed.

Please tick the appropriate box Agree Don’t Do Not Does
Know Agree Not
Apply

There was too much in this competency to
cover without rushing.

Most of the competency seemed relevant to
me.

The competency was at the right level for me.

I got enough help from my trainer.

The amount of activities was sufficient.

The competency allowed me to use my own
initiative.

My training was well-organised.

My trainer had time to answer my questions.

I understood how I was going to be assessed.

I was given enough time to practice.

My trainer feedback was useful.

Enough equipment was available and it
worked well.

The activities were too hard for me.

39 Date Developed: Document No. BPPNCII - 001

CBLM August 2012 Issued by:

Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

The best things about this unit were:

___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

The worst things about this unit were:

___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

The things you should change in this unit are:

___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

40 Date Developed: Document No. BPPNCII - 001

CBLM August 2012 Issued by:

Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

Demonstration with Questioning Checklist

Trainee name: BREAD AND PASTRY PRODUCTION NC II
Trainer name: Present Desserts
Qualification:
Unit of competency:
Date of assessment:

Time of assessment:
Instructions for demonstration

Given the necessary tools, the candidate will be able to demonstrate, Presenting Desserts
following standard procedures within 15 minutes.

DEMONSTRATION  to show if
evidence is
demonstrated

During the demonstration of skills, did the candidate: Yes No N/A
 
 Demonstrated ability to produce a range of specialist bakery products, 
both sweet and savory according to establishment standards and 
procedures.

 Demonstrated ability to produce a quantity of bakery products according 

to establishment standards and procedures.

 Demonstrated ability to store and package bakery products according to 

establishment standards and procedures.

 Demonstrated application of hygiene and safety principles according to
established standards and procedures.

The candidate’s demonstration was: Not Satisfactory 
Satisfactory 

41 Date Developed: Document No. BPPNCII - 001

CBLM August 2012 Issued by:

Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

THIRD PARTY REPORT

Candidate name:

Name of third party: Contact no.

Position:

Relationship with □ employer □ supervisor □ colleague □ other
candidate:
Please specify

________________________________________________

Please do not complete the form if you are a relative, close friend or

have a conflict of interest]

Dates the candidate worked with you From: To:

Competency Standards: BREAD AND PASTRY PRODUCTION NCII

Unit of Competency: Presenting Desserts

The candidate is being assessed against the competency standards for

We are seeking your support in the judgment of this candidate’s competence. Please answer these
questions honestly as a record of the candidate’s performance while working with you. Thank you for
your time.

Comments regarding candidate performance and experience

I can verify the candidate’s ability to: Yes No Not Comments to support my
(tick the correct response] sure responses:

 Check the availability of all resources required □□ □
for training.
□□ □
 Identify alternative resources for contingency
measures. □□ □

 Identify and arrange appropriate training □□ □
locations according to training needs. □□ □

 Date:



Third party signature:
Send to:

42 Date Developed: Document No. BPPNCII - 001

CBLM August 2012 Issued by:

Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI

43 Date Developed: Document No. BPPNCII - 001

CBLM August 2012 Issued by:

Bread and Pastry Production Date Revised: PCDS
NCII March 2013

Developed by:

“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI