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

University of Science and Technology of Southern Philippines

College of Science and Technology education

Cagayan de Oro Campus

Lapasan, Cagayan de Oro City, Phillipines

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 TABLE OF CONTENTS

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WELCOME!

The unit of competency, “Prepare and present gateaux, tortes, and

cakes,” is one of the Core Competencies in Bread and Pastry Production
NCII, a course which comprises relevant factors like the cognitive, affective
and psychomotor domains required for a TVET trainee to possess.

This module, deals with the knowledge and skills required in

providing advice to customers on Bread and Pastry products in food service
enterprises.

Furthermore, you are required to go through a series of learning

activities in order to complete each learning outcome. In each outcome are
the Information Sheets, Self- Checks, Task Sheets and Job Sheets.
Follow and perform the activities on your own. If you have questions, please
don’t hesitate to ask assistance from the facilitator.

Remember to:

✔ Read information sheets and complete the self-check. Suggested

references are included to supplement the materials provided in this
module.

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✔ Perform the task sheets and Job sheets until you are confident that
`your outputs conform 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 ACHIEVEMENT CHART. Outputs
shall serve as your portfolio during the Institutional Competency
Evaluation. When you feel confident that you have had sufficient
practice, ask your trainer to evaluate you. The results of your
assessment will be recorded in your PROGRESS and ACHIEVEMENT
CHART.

Note:

You must pass the Institutional Competency Evaluation for this

competency before moving to another competency. A certificate of Achieve
of Achievement will be awarded to you after passing the evaluation.

You need to complete this module before you can perform the module
on Prepare and display petits fours.

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 BREAD AND PASTRY PRODUCTION NCII

COMPETENCY-BASED LEARNING MATERIALS

List of Core Competencies

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 TRS743018

Products Pastry Products

3. Prepare and Present Preparing and TRS741342

Gateaux, Tortes, and Cakes Presenting Gateaux,
Tortes, and Cakes

4. Prepare and Display Petits Preparing and Displaying TRS411344

Fours Petits Fours

5. Present Desserts Presenting Desserts TRS741343

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 MODULE CONTENT
Qualification: Bread and Pastry Production NCII

Unit of Competency: Prepare and Present gateaux, tortes, and cakes

Module Title: Preparing and presenting gateaux, tortes and cakes

MODULE DESCRIPTOR:

This unit deals with the knowledge and skills required in the provision of
food and beverage service particularly in the guest room of a commercial
accommodation establishment

NOMINAL DURATION: 45 Hours

LEARNING OUTCOMES:

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

LO1. Prepare sponges and cakes

LO2. Prepare and use fillings

LO3. Decorate cakes

LO4. Present cakes

LO5. Store cakes

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Learning Outcome #1: Prepare sponges and cakes

Content:
1. Main ingredients used for variety of sponge and cakes.

2. Specific temperature used for different types of sponge and cakes.

3. Recipe specifications, techniques and conditions and desired product

characteristics.

4. Required tools and equipment for sponge and cakes.

5. Required cooling temperature for sponge and cakes.

Assessment Criteria:
1. Ingredients are selected, measured and weighed according to 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. Sponges and cakes are prepared according to recipe specifications,

techniques and conditions and desired product characteristics.

4. Appropriate equipment are used according to required pastry and bakery

products and standard operating procedures.

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

procedures

Conditions:
"Students trainee must & be provided with the following:
Tools Equipment Materials/ Supply
Thermometer Measuring Devices Hand-outs
Small Hand Tools Bake ware Laptop
Measuring Cup (Solid, Chillers HDMI Cable
Liquid)
Measuring Spoon Personal Protective TV Screen
Equipment

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Methodology:
* Demonstration
* Discussion

* Video Presentation

Assessment Method

● Oral recitation
● Observation
● Demonstration of 'Practical Skills
● Written examination

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 LEARNING OUTCOME SUMMARY

Learning Activities
Learning Outcome #1

Learning Activities Special Instructions

Introduction to Gateaux, Tortes, This Learning Outcome deals with

and cakes the development of the Institutional
Read Information Sheet 3.1-1 Competency Evaluation Tool which
trainers use in evaluating their
Answer: Self-check 3.1-1 trainees after finishing a
competency of the qualification.
Perform task sheet 3.1-1
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.

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 Presenting Gateaux,
Tortes, and Cakes .

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.

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 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: Prepare Sponge and Cakes; you
are ready to proceed to the next LO2:
Prepare and use fillings

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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, shortpastry, 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. There are endless possibilities to create new textures, flavors
and combinations and individuality is recognized 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)

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 INFORMATION SHEET 3.1-1

PREPARE AND BAKE SPONGES AND CAKES FOR GATEAUX,

TORTES AND CAKES

1. Select required commodities according 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 pastry cook 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
 Meringue base
 Japonaise base

These are combined with flavoured fillings that are then decorated and
presented for sale.

Fillings:
 Creams
 Mousses
 FruitsJams.

Décor:
 Fruit Nuts, sliced or ground;
 Roasted Chocolate motif or shapes moulded or cut to specific
designs
 Glazes applied to:

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 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 patisserie 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.

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.

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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.

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.

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

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)

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 Boiled Apricot jam.

Buche De Noel:
Sponge sheet
Buttercream
Meringue décor
Roasted nuts
Liqueur.

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.

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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

gateaux, tortes and cakes

Techniques should include:

 Beating ingredient together to get the correct consistency before

the next stage is at- tempted. 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
 Cutting skills are required when producing gateaux
so even portions are achieved
 Piping skills are required so even balance is achieved in the
decoration.

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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 molded the same and must all look
the same.

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 stabilize by holding at

this temperature for 15 – 20 minutes before placing cakes in oven).

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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.

Oven conditions may relate to:

 Colour
 Shape
 Crust structure
 Temperature
 Rack position
 Cooking times
 Moisture

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 Answer self-check 3.1-1

Instructions:

Read each question carefully and select the most appropriate answer.
Choose the option that best aligns with the information provided in the
lessons.

1. What is a commodity in the context of making gateaux and tortes?

a. A pastry decoration
b. An item required to meet a need
c. A type of meringue base
d. A type of cream filling

2. Which production method involves forming an emulsion for cake

products?

a. The delayed soda process

b. The blending method
c. Traditional process
d. Separated sponges

3. What are the components of a Black Forest Cake?

a. Chocolate sponge cake, cream, kirschliqueur, sugar syrup, cherries,

chocolate strips
b. White cake layers, chocolate buttercream, caramel toffee
c. Puff pastry base, choux pastry, crème patisserie, fresh cream,
hazelnut-flavored cream, caramel toffee
d. Puff pastry, almond frangipane cream, egg wash, icing sugar

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4. Which equipment may be used to prepare and bake sponges and
cakes?

a. Thermometers, ladles, and woks

b. Ovens, trays, and blenders
c. Cutting boards, spoons, and forks
d. Aprons, hats, and gloves

5. What technique involves blending whipped cream and melted

chocolate to maintain lightness?

a. Kneading
b. Beating
c. Whisking
d. Folding

6. What is important for the visual appeal of the product when baking
sponges and cakes?

a. Moisture content
b. Appearance
c. Consistency
d. Mouthfeel

7. What is the recommended oven setting for baking sponge sheets or

Swiss roll sponge?

a. 150ºC – 180ºC
b. 180ºC – 200ºC
c. 220ºC – 230ºC
d. 90ºC– 90ºC

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8. What does staling refer to in the context of baking?

a. Loss of moisture from starch-based products

b. The aging process of the product
c. Poor quality of the product
d. The temperature at which products are stored

9. What method is used to prevent premature coloring of cake surfaces

during baking?

a. Covering with clean paper

b. Increasing oven temperature
c. Using a lower rack position
d. Reducing baking time

10. What is the purpose of a syrup in traditional gateaux production?

a. To add flavor and stimulate visual appeal

b. To replace lost moisture in the sponge
c. To act as a topping over the filling
d. To make the product easier to mold

11. Which technique involves the manipulation of dough until the

correct consistency is achieved?

a. Whisking
b. Folding
c. Kneading
d. Creaming

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12. What is the main aim of each production method for cake products?

a. To form an emulsion
b. To add flavor to the product
c. To increase shelf life
d. To stimulate visual appeal

13. Which gateau was originally based on sponge cakes with three
layers of sponge and layers of cream and flavored syrup?

a. Buche De Noel
b. Sacher torte
c. Gateau Pithiviers
d. Traditional Black Forest Cake

14. What is the primary factor that determines the completion of the
baking process for cakes?

a. Consistency and texture

b. Internal temperature
c. Moisture content
d. Rack position

15. What should be done to cakes after baking to avoid damage?

a. Immediately remove from tins

b. Wrap them as soon as possible
c. Allow them to cool in the open air
d. Decorate while still warm

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 Answer key 3.1-1

1. B. 6. B. 11. C.

2. B. 7. C. 12. A.

3. A. 8. A. 13. D.

4. B. 9. A. 14. B.

5. D. 10. B. 15. B.

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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 pro0ect to your Trainer by the agreed
date.
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 Method:

Use the Performance Criteria Checklist

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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.

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Learning Outcome #2: Prepare and Use Fillings
Content:

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

Assessment Criteria:

1. Fillings are prepared and selected in accordance with required

consistency and appropriate flavors

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

3. Coatings and sidings are selected according to the product

characteristics and required recipe specifications

Conditions:
Students/ trainee must &e provided with the following:

Tools Equipment Materials/ Supply

Thermometer Measuring Devices Hand-outs
Small Hand Tools Bake ware Laptop
Measuring Cup (Solid, Chillers HDMI Cable
Liquid)
Measuring Spoon Personal Protective TV Screen
Equipment

Methodology:
* Demonstration
* Discussion
* Video Presentation

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Assessment Method

● Oral recitation
● Observation
● Demonstration of 'Practical Skills
● Written examination

Learning Experiences / Activities

Learning Outcome # 2

Learning Activities Special Instructions

This Learning Outcome deals with

Read Information Sheet 3.2-1 the development of the Institutional
on Prepare Room Service Competency Evaluation Tool which
trainers use in evaluating their
PREPARE FILLINGS, COATINGS, trainees after finishing a
ICING AND DECORATIONS competency of the qualification.

1. Select required commodities Go through the learning activities

according to recipe and production outlined for you on the left column
requirements to gain the necessary information or
knowledge before doing the tasks to
2. Prepare a variety of fillings, practice on performing the
coating/icing and decorations for requirements of the evaluation tool.
gateaux, tortes and cakes
The output of this ;* is a complete
Institutional Competency !valuation
Package for one Competency of
Perform Task Sheet 3.2-1 Bread and Pastry Production
NCII. Your output shall serve as
Evaluate performance using the one of your portfolio for your
Performance Criteria Checklist Institutional Competency
3.2-1 Evaluation for
Prepare and Use Fillings.

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 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: Prepare and use fillings; you
are ready to proceed to the
next ;LO3: Decorate Cakes.

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 INFORMATION SHEET 3.2-1

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.
Crème Chibouste is a mixture that varies in actual composition
but it is usually Crème Patisserie and Italian Meringue mixed in
varying proportions.

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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.

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

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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.

Torte

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.

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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.

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

for gateaux, tortes and cakes

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 arecommercially available to stabilise cream, which
are freeze and thaw stable.

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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.

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 Answer self-check 3.2-1

Instructions:

Read each question carefully and select the most appropriate answer.
Choose the option that best aligns with the information provided in the
lesson. Each question has only one correct answer.

1. What is Crème Chibouste composed of?

a. Only Crème Patisserie

b. Only Italian Meringue
c. Varying proportions of Crème Patisserie and Italian Meringue
d. Only fresh cream

2. Why should flavoring be added to Crème Patisserie before combining

it with Italian Meringue in Crème Chibouste?

a. To enhance the color

b. To prevent the meringue from losing lightness
c. To make it more stable
d. To create a thicker texture

3. What is the recommended maximum height for a finished gâteau

without decoration?

a. 5 cm
b. 10 cm
c. 15 cm
d. 20 cm

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4. How many layers of sponge does a typical gâteau have?

a. 1
b. 2
c. 3
d. 4

5. What is the usual flavoring for the sugar syrup used to moisten
sponge layers in a gâteau?

a. Vanilla
b. Liqueur
c. Chocolate
d. Almond

6. What can be added to fresh cream and crème patisserie to enhance

stability?

a. Sugar
b. Flour
c. Gelatine
d. Salt

7. How should the sponge and filling layers be in relation to each other
in a gâteau?

a. Filling layers should be thicker than sponge layers

b. Sponge and filling layers should have varying thickness
c. Sponge layers should be thicker than filling layers
d. Sponge and filling layers should be of equal thickness

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8. What is Crème Chibouste primarily used for in gateau making?

a. As a base layer
b. As a decoration
c. As a filling
d. As a topping

9. How can the apparent size of a gâteau be influenced by decoration?

a. By adding more layers

b. By making it higher than 5 cm
c. By placing the decoration on the inside
d. By creating a high point on the outside

10. What care should be taken when using fruit fillings in gateaux with
creams?

a. Ensure the fruit is used solely on its own in the cream

b. Use a starch suspension for the fruit
c. Prevent moisture from seeping into the cream
d. Only use gelatine for stability

11. How many layers of filling does a gâteau generally have?

a. 1
b. 2
c. 3
d. 4

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12. What can happen if fresh cream is over-whipped?

a. It becomes more stable

b. It splits and becomes unusable
c. It enhances flavor
d. It thickens

13. What is the purpose of using gelatine in fresh cream and crème
patisserie?

a. To enhance flavor
b. To prevent moisture seepage
c. To create a starch suspension
d. To add color

14. How can the number of pieces a gâteau can be divided into be
increased?

a. By making it higher than 5 cm

b. By reducing the number of layers
c. By using a liqueur for moistening
d. By using a decoration that depicts the filling

15. What should the decoration of a gâteau aim to achieve in terms of

size perception?

a. Make it seem smaller

b. Make it seem larger
c. Make it more colorful
d. Make it less appealing

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 Answer key 3.2-1

1. C. 6. C. 11. C.

2. B. 7. D. 12. B.

3. A. 8. C. 13. B.

4. C. 9. D. 14. D.

5. B. 10. C. 15. B.

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 Task Sheet 3.2-1

Title: Prepare Fillings and Glazes

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 a selection of products to produce.
Fillings and glazes

Supplies:

Equipment:
 Mixing Bowls:
 Whisk:
 Spatula:
 Saucepan:
 Measuring Cups and Spoons:
 Rubber or Silicon Spatula:
 Piping Bags:
 Piping Tips:
 Offset Spatula:
 Double Boiler or Microwave:
 Food Processor or Blender:
 Cooking Thermometer:

Ingredients:

For Fillings: Pastry Cream:

 Milk
 Egg yolks
 Sugar
 Cornstarch
 Vanilla extract

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Glazes:

Chocolate Glaze Ingredients:

 Semi-Sweet or Bittersweet Chocolate

 Heavy Cream
 Powdered Sugar (Confectioners' Sugar)
 Flavor Enhancement (Optional):
 Vanilla Extract

Equipment: NONE

Steps/Procedure:
 Fillings
 Assemble
 Glazes

Assessment Method:

Use Performance Criteria Checklist

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 Performance Criteria Checklist for
Task Sheet 3.2-1

Criteria Yes NO

2. 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.

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Learning Outcome #3
Content:

Assessment Criteria:
1.

Conditions:
Students trainee must be provided with the following:

Methodology:
● Modular (self-paced)
● Industry Immersion
● Film viewing
● Demonstration
● Discussion

Assessment Method:
● Interview (oral/questionnaire)
• Observation
• Demonstration of practical
"kills
● • Written examination

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 LEARNING OUTCOME SUMMARY

Learning Experiences / Activities

Learning Outcome # 3

Learning Activities Special Instruction

Read: Information Sheet 5.3-1 This Learning Outcome deals with
on Provide Room Service the development of the Institutional
Competency Evaluation Tool which
trainers use in evaluating their
Answer: Self Check 5.3-1 trainees after finishing a
competency of the qualification.
Perform : Task Sheet 5.3-1
Go through the learning activities
Evaluate performance using the outlined for you on the left column
Performance Criteria Checklist to gain the necessary information or
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
_________________________
Your output shall serve as one of
your portfolio for your Institutional
Competency Evaluation for
__________________________

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

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 trainees after finishing a
competency of the qualification.9o
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

LO3: ; you are ready to proceed to
the next LO4:

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 INFORMATION SHEET 5.3-1

1.

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 Task Sheet 5.3-1

Title:
Performance Objectives:

It is a requirement of this unit you complete Work Projects as advised by

your Trainer. 1ou must submit documentation, suitable evidence or other
relevant proof of completion of the pro0ect to your Trainer by the agreed
date

Supplies:

3.

Equipment: NONE
Steps/Procedure:
2.
Assessment Method:
Use the Performance Criteria Checklist

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 Performance Criteria Checklist

Task Sheet 5.3-1

Criteria Yes No

3.1

3.2

3.3

3.4

3.5

3.6

3.7

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Learning Outcome #4

Content:

1. Equipment and material selection and set-up

Assessment Criteria:

1.
Conditions:
Students/ Trainee must be provide with the following:

Tools Equipment Materials

Methodology:

• Modular (self-paced)
• Industry Immersion
• Film viewing
• Demonstration

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 ● • Discussion

Assessment Method
• Interview
(oral/questionnaire)
• Observation
• Demonstration of Practical
Skills
• Written examination

Learning Experiences / Activities

Learning Outcome # 4
Learning Activities Special Instruction

Read: Information Sheet 5.4-1 on This Learning Outcome deals with

Present Room Service Accounts the development of the Institutional
Competency Evaluation Tool which
trainers use in evaluating their
Perform Task Sheet 5.4-1 trainees after finishing a
competency of the qualification.
Evaluate performance using the
performance criteria checklist 5.4-1 Go through the learning activities
outlined for you on the left column
to gain the necessary information or
knowledge before doing the tasks to

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 practice on performing the
requirements of the evaluation tool.

The output of this LO is a complete

Institutional Competency !valuation
Package for one Competency of
_________________________
Your output shall serve as one of
your portfolio for your Institutional
Competency Evaluation for
_______________________

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 of
knowledge before doing the task to
practice on performing the
requirements of the evaluation tool.

After doing all the activities for this

LO4:
; you are ready to proceed to the
next LO5:

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 INFORMATION SHEET 5.4-1

1.

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 Task Sheet 5.4-1

Title :

Performance Objectives:

It is a requirement of this unit you complete Work Projects as advised by

your Trainer. 1ou must submit documentation, suitable evidence or other
relevant proof of completion of the pro0ect to your Trainer by the agreed
date
Supplies:

4.
Equipment: NONE

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Steps/Procedure:

Assessment Method:

Use Performance Criteria Checklist

Performance Criteria Checklist for

Task Sheet 5.4-1

Criteria Yes No
4.1

4.2

4.3.

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Learning Outcome# 5
Content:

Assessment Criteria:

1.
2.

Conditions:

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Students/ Trainee must be provide with the following:

Methodology:

•Modular (self-paced)
•Industry Immersion
•Film viewing
•Demonstration
•Discussion
Assessment Method:
•Interview (oral/questionnaire)
•Observation
•Demonstration of Practical Skills
•Written examination

Learning Outcome# 5

Learning Activities Special Instructions

Read: Information Sheet 5.5-1 This Learning Outcome deals with

Clear Room Service Area the development of the Institutional
Competency Evaluation Tool which

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 trainers use in evaluating their
Perform Task Sheet 5.5-1 trainees after finishing a
competency of the qualification.
Check Performance using
performance criteria checklist 5.5-1 Go through the learning activities
outlined for you on the left column
to gain the necessary information or
knowledge before doing the tasks to
Read: Information Sheet 5.5-2 practice on performing the
requirements of the evaluation tool.

Perform Task Sheet 5-5-2 The output of this LO is a complete

Institutional Competency !valuation
Check performance using Package for one Competency of
performance criteria checklist 5.-5-2 _______________________
Your output shall serve as one of
your portfolio for your Institutional
Competency Evaluation for
_______________________

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 of
knowledge before doing the task to
practice on performing the
requirements of the evaluation tool.

After doing all the activities for this

LO5:
; you are ready to proceed to the
next competency

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 INFORMATION SHEET 5.5-1

1.

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 Task Sheet 5.5-1

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Title:

Performance Objectives:
Supplies:

2.

Equipment: NONE

Steps/Procedure:

10.

Assessment Method:

Use Performance Criteria Checklist

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 Performance Criteria Checklist for

Task Sheet 5.5-1

Criteria Yes No

5.1

5.2

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 INFORMATION SHEET 5.5-2

1.

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 Task Sheet 5-5-2

Title :

Performance Objectives:

It is a requirement of this unit you complete Work Projects as advised by

your Trainer. 1ou must submit documentation, suitable evidence or other
relevant proof of completion of the pro0ect to your Trainer by the agreed
date.
Supplies:

6.

Equipment: NONE

Steps/Procedure:

13.

Assessment Method:

Use the Performance Criteria Checklist

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 Performance Criteria Checklist for

Task Sheet 5-5-2

Criteria Yes No

6.1

6.2

6.3

6.4

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Form 4.1 – 4.4

Workshop layout

Sessionplan

Training matrix

Progress Chart

Achievement Chart

CBLM on Bread Date Developed: Document No:

and Pastry November 28,2023 Issued by:
Production NCII Developed by: Revision No: Page 27 of 51
Shiera Jane V.
Omreso
USTP-CDO, REGION X
Recommended reading

CBLM on Bread Date Developed: Document No:

and Pastry November 28,2023 Issued by:
Production NCII Developed by: Revision No: Page 28 of 51
Shiera Jane V.
Omreso
USTP-CDO, REGION X