Templates

Sector : TVET

Qualification Title: TRAINING METHODOLOGY I

Unit of Competency: Plan Training Session

Module Title: Planning Training Session

Technical Education & Skills Development Authority

NATIONAL TVET TRAINERS ACADEMY
Marikina City
 Plan
Training
Session

Date Developed: Document No.

July 2010 Issued by:
Trainers
Date Revised:
Methodology Level I February 2012 Page i of vii
Developed by: NTTA
Templates Redilyn C. Agub
Revision # 01
Sample Data Gathering Instrument for Trainee’s
Characteristics
Please answer the following instrument according to the
characteristics described below. Encircle the letter of your choice that best
describes you as a learner. Blank spaces are provided for some data that
need your response.
Characteristics of learners

Language, literacy Average grade in: Average grade in:

and numeracy English Math
(LL&N)
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
a. 75 to 79 e. 75 to 79

Cultural and Ethnicity/culture:

language a. Ifugao
background
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others( please specify)_____________

Education & Highest Educational Attainment:

general a. High School Level
knowledge
b. High School Graduate
c. College Level
d. College Graduate
e. with units in Master’s degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Sex a. Male
b. Female

Date Developed: Document No. NTTA-TM1-01

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
February 2012 Page 2 of 250
Developed by: NTTA
Templates Redilyn C. Agub
Revision # 01
 Characteristics of learners
Age Your age: _____
Physical ability 1. Disabilities(if any)_____________________
2. Existing Health Conditions (Existing illness if
any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________

Previous TM Certificates
experience with a. TQ certified
the topic b. TM graduate
c. TM trainer
d. TM lead trainer
Number of years as a competency trainer ______

Previous List down trainings related to TM

learning ___________________________
experience ___________________________
___________________________
National Certificates acquired and NC level
Training Level
___________________________
completed
___________________________

Special courses Other courses related to TM

a. Units in education
b. Master’s degree units in education
c. Others(please specify)
_________________________

Learning styles a. Visual - The visual learner takes mental

pictures of information given, so in order for
this kind of learner to retain information,
oral or written, presentations of new
information must contain diagrams and
drawings, preferably in color. The visual
learner can't concentrate with a lot of activity
around him and will focus better and learn
faster in a quiet study environment.
b. Kinesthetic - described as the students in
the classroom, who have problems sitting
still and who often bounce their legs while
Date Developed: Document No. NTTA-TM1-01
Trainers July 2010 Issued by:
Methodology Level I Date Revised:
February 2012 Page 3 of 250
Developed by: NTTA
Templates Redilyn C. Agub
Revision # 01
 Characteristics of learners

tapping their fingers on the desks. They are

often referred to as hyperactive students with
concentration issues.
c. Auditory- a learner who has the ability to
remember speeches and lectures in detail
but has a hard time with written text. Having
to read long texts is pointless and will not be
retained by the auditory learner unless it is
read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities where
they can watch, listen and then review what
has happened.
f. Theorist - Learns most when ideas are linked
to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others(please specify)
___________________________

Date Developed: Document No. NTTA-TM1-01

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
February 2012 Page 4 of 250
Developed by: NTTA
Templates Redilyn C. Agub
Revision # 01
FORM 1.1 SELF-ASSESSMENT CHECK
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary
data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.
CORE COMPETENCIES
CAN I…? YES NO
1. Prepare and produce bakery products
1.1 Prepare bakery products /
1.2 Decorate and present bakery products /
1.3 Store bakery products /
2. Prepare and produce pastry products
2.1 Prepare pastry products /
2.2 Decorate and present pastry products /
2.3 Store pastry product /
3. Prepare and present gateaux, tortes and cakes.
3.1 Prepare sponge and cakes /
3.2 Prepare and use filling /
3.3 Decorate cakes /
3.4 Present cakes /
3.5 Store cakes /
4. Prepare and display petits fours
4.1 Prepare iced petits fours /
4.2 Prepare fresh petits fours /
4.3 Prepare marzipan petits fours /
4.4 Prepare caramelized petits fours /
4.5 Display petits fours /
4.6 Store petits fours /
5. Present desserts
5.1 Present and serve plated desserts /
5.2 Plan, prepare and present dessert buffet /
selection or plating
5.3 Store and package desserts /

Date Developed: Document No. NTTA-TM1-01

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
February 2012 Page 5 of 250
Developed by: NTTA
Templates Redilyn C. Agub
Revision # 01
 Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.
Form 1.2: Evidence of Current Competencies acquired related to
Job/Occupation
Current
Proof/Evidence Means of validating
competencies
Prepare and produce  Certificate of Submitted
bakery products Training Authenticated Certificate
of Training, Certificate of
 Certificate of OJT
OJT and Certificate of
 Certificate of Employment
Employment

Prepare and produce  Certificate of Submitted

pastry products Training Authenticated Certificate
of Training, Certificate of
 Certificate of OJT
OJT and Certificate of
 Certificate of Employment
Employment

Prepare and present  Certificate of Submitted

gateaux, tortes and Training Authenticated Certificate
cakes. of Training, Certificate of
 Certificate of OJT
OJT and Certificate of
 Certificate of Employment
Employment

Prepare and display  Certificate of Submitted

petits fours Training Authenticated Certificate
of Training, Certificate of
 Certificate of OJT
OJT and Certificate of
 Certificate of Employment
Employment

Present desserts  Certificate of Submitted

Training Authenticated Certificate
of Training, Certificate of
 Certificate of OJT
OJT and Certificate of
 Certificate of Employment
Employment

Identifying Training Gaps

Date Developed: Document No. NTTA-TM1-01

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
February 2012 Page 6 of 250
Developed by: NTTA
Templates Redilyn C. Agub
Revision # 01
 From the accomplished Self-Assessment Check (Form 1.1) and the
evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.

Form 1.3 Summary of Current Competencies Versus Required

Competencies (Sample)

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
1.

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
2.

3.

4.

Date Developed: Document No. NTTA-TM1-01

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
February 2012 Page 7 of 250
Developed by: NTTA
Templates Redilyn C. Agub
Revision # 01
 Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.

Form No. 1.4: Training Needs (Sample)

Training Needs Module Title/Module of

Instruction
(Learning Outcomes)
1.

2.

3.

6.

7.

Date Developed: Document No. NTTA-TM1-01

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
February 2012 Page 8 of 250
Developed by: NTTA
Templates Redilyn C. Agub
Revision # 01
 In template form, the session plan will look like this.
SESSION PLAN
Sector : Tourism
Qualification Title : Bead and Pastry Production NC2
Unit of Competency : PREPARE AND PRODUCE BAKERY PRODUCTS
Module Title : Preparing and Producing Bakery Products
Learning Outcomes:

A. INTRODUCTION
B. LEARNING ACTIVITIES
LO 1:
Learning Content Methods Presentation Practice Feedback Resources Time

LO 2:

C. ASSESSMENT PLAN
 Written Test
 Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Trainers Methodology Level I Date Revised:
February 2012 Page 9 of 250
Templates Developed by: NTTA
NTTA
Revision # 01
PARTS OF A COMPETENCY-BASED LEARNING MATERIAL

References/Further Reading

Performance Criteria Checklist

Operation/Task/Job Sheet

Self Check Answer Key

Self Check

Information Sheet

Learning Experiences

Learning Outcome Summary

Module
Module Content
Content

Module
List of Competencies
Content

Module Content

Module Content

Front Page
In our efforts to standardize CBLM,
the above parts are recommended for
use in Competency Based Training
(CBT) in Technical Education and
Skills Development Authority (TESDA)
Technology Institutions. The next
sections will show you the
components and features of each part.

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
Date Revised:
Bread and Pastry February 2012 Page 10 of 61
production NCII Developed by: NTTA
NTTA
Revision # 01
 (Qualification Title)
COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

Preparing and
Prepare and produce
1. producing bakeryTRS741379
bakery products
products

Preparing and
Prepare and produce
2. producing pastry TRS741380
pastry products
products

Prepare and present Preparing and

TRS741342
3. gateaux, tortes and presenting gateaux,
cakes tortes and cakes

Prepare and display Preparing and TRS741344

4.
petits fours displaying petits fours

TRS741343
5. Present desserts Presenting desserts

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
Date Revised:
Bread and Pastry February 2012 Page 11 of 61
production NCII Developed by: NTTA
NTTA
Revision # 01
 MODULE CONTENT

UNIT OF COMPETENCY: Prepare and produce bakery products

MODULE TITLE: Preparing and producing bakery products

MODULE DESCRIPTOR: This unit deals with the knowledge and skills
required by bakers and pastry cooks (patissiers) to prepare and produce a
range of high-quality bakery products in commercial food production
environments and hospitality establishments.

NOMINAL DURATION: 105 hours

LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1.
2.
3.
4.

ASSESSMENT CRITERIA:
1. Assessment requires evidence that the candidate:
1.1 Demonstrated ability to produce a range of specialist bakery
products, both sweet and savory according to establishment
standards and procedures
1.2 Demonstrated ability to produce a quantity of bakery products
according to establishment standards and procedures
1.3 Demonstrated ability to store and package bakery products
according to establishment’s standards and procedures
1.4 Demonstrated application of hygiene and safety principles
according to established standards and procedures
2.
3.
4.
5.
6.

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
Date Revised:
Bread and Pastry February 2012 Page 12 of 61
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NTTA
Revision # 01
 Date Developed: Document No. NTTA-TM1-07
July 2010 Issued by:
Date Revised:
Bread and Pastry February 2012 Page 13 of 61
production NCII Developed by: NTTA
NTTA
Revision # 01
LEARNING OUTCOME NO. 4
(LO Title)

Contents:

1.
2.
3.
4.
5.
Assessment Criteria

1.
2.
3.
4.

Conditions

The participants will have access to:

1.
2.
3.
Assessment Method:

1.
2.
3.

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
Date Revised:
Bread and Pastry February 2012 Page 14 of 61
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NTTA
Revision # 01
 Learning Experiences
Learning Outcome 1
(LO TITLE)

Learning Activities Special Instructions

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
Date Revised:
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NTTA
Revision # 01
 Information Sheet _______
(Title)

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1.
2.

(Introductory Paragraph)

(Body)

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
Date Revised:
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NTTA
Revision # 01
 Self- Check ______

(Type of Test) : (Instruction)

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
Date Revised:
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NTTA
Revision # 01
 ANSWER KEY ____

1.
2.
3.
4.

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
Date Revised:
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NTTA
Revision # 01
 TASK SHEET _____
Title:

Performance Objective: Given (condition), ,you should be able to

(performance) following (standard).

Supplies/Materials :

Equipment :

Steps/Procedure:
1.
2.
3.
4.

Assessment Method:

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
Date Revised:
Bread and Pastry February 2012 Page 19 of 61
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NTTA
Revision # 01
 Performance Criteria Checklist ______

CRITERIA
YES NO
Did you….
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
Date Revised:
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NTTA
Revision # 01
 JOB SHEET _____
Title:

Performance Objective: Given (condition), ,you should be able to

(performance) following (standard).

Supplies/Materials :

Equipment :

Steps/Procedure:
5.
6.
7.
8.

Assessment Method:

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
Date Revised:
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NTTA
Revision # 01
 Performance Criteria Checklist ______

CRITERIA
YES NO
Did you….
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
Date Revised:
Bread and Pastry February 2012 Page 22 of 61
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NTTA
Revision # 01
Evidence Plan

Competency
standard:
Unit of
competency:
Ways in which evidence will be collected:

Demonstration & Questioning

Observation & Questioning
[tick the column]

Third party Report

Portfolio

Written
The evidence must show that the trainee…













NOTE: *Critical aspects of competency

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
Date Revised:
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NTTA
Revision # 01
 TABLE OF SPECIFICATION

# of
Objectives/Content
Knowledge Comprehension Application items/
area/Topics
% of test

TOTAL

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
Date Revised:
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Revision # 01
Performance Test

Specific Instruction for the Candidate

Qualification

Unit of Competency

General Instruction:

Specific Instruction:

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
Date Revised:
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NTTA
Revision # 01
QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge respon
se
Extension/Reflection Questions Yes No
1.  
2.  
3.  
4.  
Safety Questions
5.  
6.  
7.  
8.  
Contingency Questions
9.  
10.  
11.  
12.  
Job Role/Environment Questions  
13.  
14.  
15.  
16.  
Rules and Regulations  
17.  
18.  
19.  
20.  
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
Date Revised:
Bread and Pastry February 2012 Page 26 of 61
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NTTA
Revision # 01
Templates for Inventory of Training Resources
Resources for presenting instruction
 Print Resources As per TR As per Remarks
Inventory

 Non Print Resources As per TR As per Remarks

Inventory

Resources for Skills practice of Competency #1

______________________________
 Supplies and Materials As per TR As per Remarks
Inventory

 Tools As per TR As per Remarks

Inventory

 Equipment As per TR As per Remarks

Inventory

Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
Date Revised:
Bread and Pastry February 2012 Page 27 of 61
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Revision # 01
 Supervise
Work-Based
Learning

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
Date Revised:
Bread and Pastry February 2012 Page 28 of 61
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NTTA
Revision # 01
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary
data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.
BASIC COMPETENCIES
CAN I…? YES NO
1. Participate in workplace communication
1.1 Obtain and convey workplace information /
1.2 Participate in workplace meetings and discussions /
1.3 Complete relevant work related documents /
1. Work in team environment
2.1 Describe team role and scope /
2.2 Identify own role and responsibility within team /
2.3 Work as a team member /
2. Practice career professionalism
3.1 Integrate personal objectives with organizational /
goals
3.2 Set and meet work priorities /
3.3 Maintain professional growth and development /
3. Practice occupational health and safety procedures
4.1 Identify hazards and risks /
4.2 Evaluate hazards and risks4.2 Evaluate hazards /
and risks
4.3. Control hazards and risks /
4.4 Maintain OHS awareness /

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
Date Revised:
Bread and Pastry February 2012 Page 29 of 61
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NTTA
Revision # 01
COMMON COMPETENCIES
CAN I…? YES NO
1. Observe workplace hygiene procedures
1.1 Follow hygiene procedures /
1.2 Identify and prevent hygiene risks /
2. Perform computer operations
2.1 Plan and prepare for task to be undertaken /
2.2 Input data into computer /
2.3 Access information using compute /
2.4 Produce/output data using computer system /
2.5 Maintain computer equipment and systems /

3. Perform workplace and safety practices /

3.1 Follow workplace procedures for health, safety /
and security practices
3.2 Deal with emergency situations /
3.3 Maintain safe personal presentation standard /
4. Provide effective customer service
4.1 Greet customer /
4.2 Identify customer needs /
4.3 Deliver service to customer /
4.4 Handle queries through telephone, fax machine, /
internet and email
4.4 Handle complaints, evaluation and /
recommendations

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
Date Revised:
Bread and Pastry February 2012 Page 30 of 61
production NCII Developed by: NTTA
NTTA
Revision # 01
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary
data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.
CORE COMPETENCIES
CAN I…? YES NO
1. Prepare and produce bakery products
1.1 Prepare bakery products /
1.3 Decorate and present bakery products /
1.3 Store bakery products /
2. Prepare and produce pastry products
2.1 Prepare pastry products /
2.2 Decorate and present pastry products /
2.4 Store pastry product /
3. Prepare and present gateaux, tortes and cakes.
4.7 Prepare sponge and cakes /
3.2 Prepare and use filling /
3.3 Decorate cakes /
3.4 Present cakes /
3.5 Store cakes /
4. Prepare and display petits fours
4.1 Prepare iced petits fours /
4.2 Prepare fresh petits fours /
4.3 Prepare marzipan petits fours /
4.4 Prepare caramelized petits fours /
4.5 Display petits fours /
4.6 Store petits fours /
4. Present desserts
5.1 Present and serve plated desserts /
5.2 Plan, prepare and present dessert buffet /
selection or plating
5.3 Store and package desserts /
Date Developed: Document No. NTTA-TM1-07
July 2010 Issued by:
Date Revised:
Bread and Pastry February 2012 Page 31 of 61
production NCII Developed by: NTTA
NTTA
Revision # 01
 Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.
Form 1.2: Evidence of Current Competencies acquired related to
Job/Occupation
Current
Proof/Evidence Means of validating
competencies
Prepare and produce  Certificate of Submitted
bakery products Training Authenticated Certificate
of Training, Certificate of
 Certificate of OJT
OJT and Certificate of
 Certificate of Employment
Employment

Prepare and produce  Certificate of Submitted

pastry products Training Authenticated Certificate
of Training, Certificate of
 Certificate of OJT
OJT and Certificate of
 Certificate of Employment
Employment

Prepare and present  Certificate of Submitted

gateaux, tortes and Training Authenticated Certificate
cakes. of Training, Certificate of
 Certificate of OJT
OJT and Certificate of
 Certificate of Employment
Employment

Prepare and display  Certificate of Submitted

petits fours Training Authenticated Certificate
of Training, Certificate of
 Certificate of OJT
OJT and Certificate of
 Certificate of Employment
Employment

Present desserts  Certificate of Submitted

Training Authenticated Certificate
of Training, Certificate of
 Certificate of OJT
OJT and Certificate of
 Certificate of Employment
Employment

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
Date Revised:
Bread and Pastry February 2012 Page 32 of 61
production NCII Developed by: NTTA
NTTA
Revision # 01
Identifying Training Gaps

From the accomplished Self-Assessment Check (Form 1.1) and the

evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.

Form 1.3 Summary of Current Competencies Versus Required

Competencies (Sample)

Required Units of Current Competencies Training

Competency/Learning Gaps/Requirements
Outcomes based on
CBC
4.1 Prepare iced petits 4.1 Prepare iced petits
fours fours
4.2 Prepare fresh petits 4.2 Prepare fresh petits
fours fours

4.3 Prepare marzipan 4.3 Prepare marzipan

petits fours petits fours
4.4 Prepare caramelized 4.4 Prepare caramelized
petits fours petits fours
4.5 Display petits fours 4.5 Display petits
fours
4.6 Store petits fours 4.6 Store petits fours

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
Date Revised:
Bread and Pastry February 2012 Page 33 of 61
production NCII Developed by: NTTA
NTTA
Revision # 01
 Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.

Form No. 1.4: Training Needs (Sample)

Module
Gaps Duration (hours)
Title/ Module of
Instruction
Display petit fours Preparing and 4 hours
displaying petits fours

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
Date Revised:
Bread and Pastry February 2012 Page 34 of 61
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Revision # 01
 TRAINING PLAN
Qualification: Bread and Pastry Production NCII

Trainees’ Training Activity/ Mode of Assessme Date

Facilities/Tools and
Training Training Staff Venue nt and
Task Equipment
Requirements Method Time
4.5 Display Appropriate Industry Manager Receptacles: Bakers Demonstr Januar
petits fours receptacles are based percent ation y
oChocolate
selected and display Apsrri Method 5,2020
createtively.. oTulip paste
oSugar lace (8 a.m.-
o Croquant Glass 10.00
oCrystal am)
Ceramic
oMetallic platters and
trays

Orlando S.Tuazon Jr. .

Prepared by: Approved by:

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
Date Revised:
Bread and Pastry February 2012 Page 35 of 61
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NTTA
Revision # 01
 Technical Education and Skills Development Authority
Aparri Polytechnic Industry

TRAINEE’S RECORD BOOK

I.D.

Trainee’s No._______________

NAME: Rommel Payas

QUALIFICATION: Bread and Pastry Production NCII

TRAINING DURATION: 20 days

TRAINER: Orlando S. Tuazon jr.

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
Date Revised:
Bread and Pastry February 2012 Page 36 of 61
production NCII Developed by: NTTA
NTTA
Revision # 01
Instructions:
This Trainees’ Record Book (TRB) is intended to serve as
record of all accomplishment/task/activities while undergoing
training in the industry. It will eventually become evidence
that can be submitted for portfolio assessment and for
whatever purpose it will serve you. It is therefore important
that all its contents are viably entered by both the trainees
and instructor.
The Trainees’ Record Book contains all the required
competencies in your chosen qualification. All you have to do
is to fill in the column “Task Required” and “Date
Accomplished” with all the activities in accordance with the
training program and to be taken up in the school and with
the guidance of the instructor. The instructor will likewise
indicate his/her remarks on the “Instructors Remarks”
column regarding the outcome of the task accomplished by
the trainees. Be sure that the trainee will personally
accomplish the task and confirmed by the instructor.
It is of great importance that the content should be
written legibly on ink. Avoid any corrections or erasures and
maintain the cleanliness of this record.
This will be collected by your trainer and submit the
same to the Vocational Instruction Supervisor (VIS) and shall
form part of the permanent trainee’s document on file.

THANK YOU.

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
Date Revised:
Bread and Pastry February 2012 Page 37 of 61
production NCII Developed by: NTTA
NTTA
Revision # 01
NOTES:

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Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
Date Revised:
Bread and Pastry February 2012 Page 38 of 61
production NCII Developed by: NTTA
NTTA
Revision # 01
  Carry out personal
BASIC COMPETENCIES interaction.

Unit of Competency: 1 PARTICIPATE IN WORKPLACE  Attend team

Participate
COMMUNICATION in meetings on time.
workplace  Express own
NC Level II opinions and those
meetings
Learning Task/Activity Required Date Instructors and of other clearly.
Outcome Accompl Remarks discussions  Make meeting inputs
consistent with the
ished
meeting purpose.
Obtain and  Access specific and Septembe  Conduct workplace
convey relevant information r 12, 2019 interactions in a
workplace  Use effective courteous manner.
information questioning, active  Interpret meetings
listening and outcomes.
speaking skills. Complete  Complete range of
 Use appropriate relevant forms relating to
medium transfer work employment.
information and related  Record workplace
ideas. documents data is recorded on
 Use appropriate standard workplace
non- verbal form.
communication.  Use basic
 Use defined mathematical
workplace procedures.
procedures for the  Identify errors.
location and storage  Complete reporting
of information. documents.
 Use defined
workplace
procedures.
Date Developed: Document No. NTTA-TM1-07
July 2010 Issued by:
Date Revised:
Bread and Pastry February 2012 Page 39 of 61
production NCII Developed by: NTTA
NTTA
Revision # 01
 Rommel Payas Orlando S. Tuazon Jr. Work as a  Use effective and
Trainee’s Signature Trainer’s Signature team member appropriate forms
of
communications.
Unit of Competency: 2. WORK IN TEAM ENVIRONMENT  Make effective
PROCEDURES contributions.
NC Level II  Use observed
protocols.
Learning Task/Activity Date Instructors
Outcome Required Accomp Remarks  Contribute to the
development of
lished
the team.
Describe  Identify the role Septembe
team role and and objective of r 12, 2019
scope the team. Rommel Payas Orlando Tuazon jr.
 Identify team Trainee’s Signature Trainer’s Signature
parameters,
reporting
relationships and Unit of Competency: 3. PRACTICE CAREER
responsibilities. PROFESSIONALISM
Identify own  Identify individual NC Level 2
role and roles and Learning Task/Activity Date Instructors
responsibility responsibilities Outcome Required Accomp Remarks
within team within the team
environment. lished

 Identify rules and Integrate  Pursue personal Septembe

responsibilities. personal growth and work r 12,
objectives plans towards 2019
 Identify reporting with improving the
relationships. organizational qualifications set
goals for the profession.
Date Developed: Document No. NTTA-TM1-07
July 2010 Issued by:
Date Revised:
Bread and Pastry February 2012 Page 40 of 61
production NCII Developed by: NTTA
NTTA
Revision # 01
  Maintain intra
personal Rommel Payas Orlando S.Tuazon Jr.
procedures.
 Demonstrate Trainee’s Signature Trainer’s Signature
commitment to
organization.
Set and meet  Prioritize
work competing Unit of Competency: 4. PRACTICE OCCUPATIONAL HEALTH
priorities demands to AND SAFETY PROCEDURES
achieve personal,
team and NC Level II
organizational Learning Task/Activity Date Instructors
goals and Outcome Required Accomp Remarks
objectives.
 Utilize resources. lished
 Follow practices Identify  Clarify safety Septembe
along economic hazards and regulations and r 12 ,
use. risks workplace safety 2019
Maintain  Identify trainings and hazard
professional and career control practices
growth and opportunities and and procedures.
development availed of based  Identify hazards or
on job risks.
requirement.  Recognize
 Sight recognitions. contingency
measures.
 Obtain certificates Evaluate  Identify terms of
and licenses. hazards and maximum
risks tolerable limits
which when
exceeded will
result in harm.
Date Developed: Document No. NTTA-TM1-07
July 2010 Issued by:
Date Revised:
Bread and Pastry February 2012 Page 41 of 61
production NCII Developed by: NTTA
NTTA
Revision # 01
  Determine effects
of hazards.
 Report OHS Unit of Competency: 1. PERFORM WORKPLACE AND SAFETY
issues.
Control  Follow PRACTICES
hazards and Occupational NC Level II
risks Health and Safety
Learning Task/Activity Required Date Instructors
(OHS) procedures
Outcome Accom Remarks
for controlling
plished
hazards.
 Follow procedures Follow  Follow correct health
dealing with workplace procedures.
accident. procedures  Identify breaches of
 Use PPE. for health, health.
 Provide safety and  Report suspicious
assistance. security behavior.
Maintain  Participate practices
OHS emergency-related
awareness drills and  Recognize
trainings. Deal with
emergency emergency and
 Complete OHS potential emergency
situations
procedures. situations.
 Follow emergency
procedures.
 Report details of
Rommel Payas Orlando S. Tuazon Jr. emergency situation.
Trainee’s Signature Trainer’s Signature Maintain safe  Identify safe
personal personal standards.
presentation
standards

COMMON COMPETENCIES
Date Developed: Document No. NTTA-TM1-07
July 2010 Issued by:
Date Revised:
Bread and Pastry February 2012 Page 42 of 61
production NCII Developed by: NTTA
NTTA
Revision # 01
Rommel Payas Orlando S. Tuazon Jr. customer promptly.
Trainee’s Signature Trainer’s Signature  Maintain
appropriate
rapport.
Handle  Use telephone and
Unit of Competency: 2 PROVIDE EFFECTIVE CUSTOMER queries internet efficiently.
SERVICE through
telephone,
NC Level II fax machine,
Learning Task/Activity Date Instructors internet and
Outcome Required Accom Remarks email
plished
. Greet  Greet guests. Septembe
customer r 12, 2019 Rommel Payas Orlando S. Tuazon Jr.
 Observe nonverbal
communication of Trainee’s Signature Trainer’s Signature
customer.
 Observe nonverbal
communication.
Unit of Competency: 3.OBSERVE WORKPLACE HYGIENE
 Demonstrate
PROCEDURES
sensitivity to
cultural difference NC Level II
Identify  Use appropriate Learning Task/Activity Date Instructors
customer interpersonal Outcome Required Accomplished Remarks
need skills.
Follow  Implement September
 Assess customer hygiene workplace 12 2019
needs. procedures hygiene
procedures.
Deliver  Attend to customer
service to  Undertake
needs are
Date Developed: Document No. NTTA-TM1-07
July 2010 Issued by:
Date Revised:
Bread and Pastry February 2012 Page 43 of 61
production NCII Developed by: NTTA
NTTA
Revision # 01
 handling and NC Level II
storage of items. Learning Task/Activity Date Instructors
Outcome Required Accomp Remarks
 Identify potential lished
hygiene risks. Seek  Identify sources of Septembe
 Take action to information information on the r 12, 2019
Identify minimize and on the industry.
and remove risks. industry  Obtain information
prevent  Report hygiene to assist effective
hygiene risks beyond the work.
risks control of  Access
individual staff performance.
members.  Access specific
information on
sector of work.
 Apply industry
information.

Rommel Payas Orlando S Tuazon Jr. Update  Use informal and

industry formal research to
Trainee’s Signature Trainer’s Signature knowledge update knowledge.
 Share updated
knowledge with
customers and
colleague.

Unit of Competency: 4. DEVELOP AND UPDATE INDUSTRY

KNOWLEDGE Rommel Payas Orlando S. Tuazon Jr.
Date Developed: Document No. NTTA-TM1-07
July 2010 Issued by:
Date Revised:
Bread and Pastry February 2012 Page 44 of 61
production NCII Developed by: NTTA
NTTA
Revision # 01
Trainee’s Signature Trainer’s Signature  Perform work is
within ergonomic
guidelines.
Access  Select correct
Unit of Competency: 5. PERFORM COMPUTER OPERATIONS information program.
using  Accessed
computer program/applicati
NC Level II on containing the
Learning Task/Activity Date Instructors information
Outcome Required Accomp Remarks required.
 Correctly select
lished
desktop icons.
Plan and  Determine Septemb  Carry keyboard
prepare for requirements of er 12 , techniques out in
task to be task. 2019 line with OH & S
undertaken  Select appropriate requirements.
hardware and Produce/outp  Process entered
software. ut data using data.
 Ensure task is computer  Print out data are
planned to ensure system as required.
OH & S  Transfer files and
guidelines. data between
compatible
Input data  Enter data into systems using
into computer the computer computer
using correct software.
program. Maintain  Implement
 Check accuracy of computer systems for
information. equipment cleaning, minor
 Store inputted and systems maintenance and
data in storage replacement of
media. consumables.
Date Developed: Document No. NTTA-TM1-07
July 2010 Issued by:
Date Revised:
Bread and Pastry February 2012 Page 45 of 61
production NCII Developed by: NTTA
NTTA
Revision # 01
  Implement products.
procedures for  Use appropriate
ensuring security equipment.
of data.
 Implement basic  Bake bakery
file maintenance products.
procedures.  Select required
oven
temperature.
Rommel Payas Orlando S. Tuazon Jr. Decorate and  Prepare a variety
present of fillings.
Trainee’s Signature Trainer’s Signature
bakery
 Decorate bakery
products
products.
 Finish bakery
CORE COMPETENCY items.
 Present baked
Unit of Competency: 1 PREPARE AND PRODUCE BAKERY
products.
PRODUCTS
Store bakery  Store bakery
NC Level II products products
Learning Task/Activity Date Instructors according to
Outcome Required Remarks standard recipes.
Accom
 Select
plished appropriate
Prepare  Select ingredients Septembe packaging.
bakery according to r 12, 2019
products recipe.
 Prepare a variety
of bakery Rommel Payas Orlando S. Tuazon jr.
Trainee’s Signature Trainer’s Signature
Date Developed: Document No. NTTA-TM1-07
July 2010 Issued by:
Date Revised:
Bread and Pastry February 2012 Page 46 of 61
production NCII Developed by: NTTA
NTTA
Revision # 01
 according to
recipes.
Unit of Competency: 2 PREPARE AND PRODUCE PASTRY  Finish pastry
items.
PRODUCTS  Present baked
NC Level II product.
Store pastry  Store pastry
Learning Task/Activity Date Instructors
products products.
Outcome Required Remarks
Accom  Select
plished appropriate
packaging.
Prepare  Select required September
pastry ingredients. 12, 2019
products
 Select
ingredients. Rommel Payas Orlando S. Tuazon Jr.
 Prepare pastry Trainee’s Signature Trainer’s Signature
products
according to
mixing
procedures. Unit of Competency: 3 PREPARE AND PRESENT GATEAUX,
 Use appropriate TORTES AND CAKES
equipment.
NC Level 2
 Bake pastry
products. Learning Task/Activity Date Instructors
Outcome Required Remarks
 Select required Accom
oven Plished
temperature.
Decorate and  Prepare fillings Prepare  Select ingredients Septembe
present and coatings. sponge and according to r 12, 2019
pastry  Decorate pastry cakes recipe.
products products  Oven temperature
is required.
Date Developed: Document No. NTTA-TM1-07
July 2010 Issued by:
Date Revised:
Bread and Pastry February 2012 Page 47 of 61
production NCII Developed by: NTTA
NTTA
Revision # 01
  Prepare sponge
and cakes. Rommel Payas Orlando S. Tuazon Jr.
 Use appropriate
equipment. Trainee’s Signature Trainer’s Signature
 Cool sponge and
cakes.
Prepare and  Fillings are
use fillings prepared and Unit of Competency: 4 PREPARE AND DISPLAY PETITS
selected. FOURS
 Assemble cake
slices. NC Level II
 Select coatings. Learning Task/Activity Date Instructors
Decorate  Decorate sponges Outcome Required Accom Remarks
cakes and cakes. plished
 Use suitable
icings. Prepare iced  Prepare sponges Septembe
Present  Present cakes on petits fours and cakes. r 12
cakes customer’s  Prepare fillings in 2019
expectations. accordance with
 Select equipment. the required
 Maintain product recipe.
freshness.  Prepare fondant
 Cut portion icing.
cakes.  Design
Store cakes  Store cakes in decorations.
accordance with Prepare fresh  Bake a selection of
the standards. petits fours choux paste.
 Identify storage  Prepare baked
methods. sweet paste.
 Prepare fillings

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
Date Revised:
Bread and Pastry February 2012 Page 48 of 61
production NCII Developed by: NTTA
NTTA
Revision # 01
  Use glazes.
Prepare  Shape quality Unit of Competency: 5. PRESENT DESSERTS
marzipan marzipan. NC Level II
petits fours  Coat marzipan
fruits. Learning Task/Activity Date Accom Instructors
Outcome Required Remarks
plished
Prepare  Select fruit
Present  Present and September
caramelized segments with
and serve portion dessert 12, 2019
petits fours caramel or glaze.
plated according to the
 Fill fruits with desserts recipe.
marzipan.
 Decorate desserts
 Display petits
with the standard
fours creatively.
recipe.
Display petits  Select appropriate Plan,  Plan dessert buffet
fours receptacles for prepare services according
petits fours and to available
 Display petits present recipes.
fours creatively. dessert  Prepare desserts.
Store petits  Store petits fours buffet
fours on proper selection
temperature. or plating
 Package petits
fours in
accordance with
the standard.
Store and  Store desserts
package properly.
desserts
Rommel Payas Orlando S. Tuazon Jr.
Trainee’s Signature Trainer’s Signature
Rommel Payas Orlando S. Tuazon Jr.
Date Developed: Document No. NTTA-TM1-07
July 2010 Issued by:
Date Revised:
Bread and Pastry February 2012 Page 49 of 61
production NCII Developed by: NTTA
NTTA
Revision # 01
Trainee’s Signature Trainer’s Signature

Date Developed: Document No. NTTA-TM1-07

July 2010 Issued by:
Date Revised:
Bread and Pastry February 2012 Page 50 of 61
production NCII Developed by: NTTA
NTTA
Revision # 01
 TRAINEE’S PROGRESS SHEET

Name: Rommel Payas

Qualification: Bread and Pastry Production NCII

Units of Training Activity Training Date Date Trainee’s Supervisor’s

Rating
Competency Duration Started Finished Initial Initial
Prepare and  Prepare sponges 16 hours January January
Display Petits and cakes. 5, 2019 5, 2019
Fours  Prepare fillings in
accordance with the
required recipe.
 Prepare fondant
icing.
 Design
decorations.

 Bake a selection
of choux paste.
 Prepare baked
sweet paste.
 Prepare fillings
 Use glazes.

 Shape quality
marzipan.

 Coat marzipan
fruits.
  Select fruit
segments with
caramel or glaze.
 Fill fruits with
marzipan.
 Display petits
fours creatively.

 Select
appropriate
receptacles for petits
fours
 Display petits
fours creatively.

 Store petits fours

on proper
temperature.
 Package petits
fours in accordance
with the standard.

Note: The trainee and the supervisor must have a copy of this form. The column for rating maybe used either by giving a numerical rating or
simply indicating competent or not yet competent. For purposes of analysis, you may require industry supervisors to give a numerical rating for
the performance of your trainees. Please take note however that in TESDA, we do not use numerical ratings
 Average Ratings

PREPARATION Average
1. Workshop layout conforms
with the components of a
CBT workshop
2. Number of CBLM is
sufficient
3. Objectives of every training
session is well explained
4. Expected activities/outputs
are clarified
General Average
Facilitate
Learning
Session
Training Activity Matrix

Venue
Facilities/Tools Date &
Training Activity Trainee Remarks
and Equipment (Workstation/ Time
Area)
Prayer
Recap of Activities 8:00 AM
All to 8:30
Unfreezing Activities AM
trainees
Feedback of Training

Rejoinder/Motivation

Oven,
spatula,
measuring
cups, observations
on the
(Specific Activities of measuring progress of
spoons, trays Name of
each Trainee for the each trainee
Workstation1
day here) for the day
(List down all will be written
Facilities/Tools here
and Equipment
needed for the
workstation and
activities here)
observations
(Specific Activities of (List down all
on the
each Trainee here) Facilities/Tools
progress of
and Equipment Name of
each trainee
needed for the Workstation 2
for the day
workstation and
will be written
activities here)
here
observations
(List down all
on the
Facilities/Tools
(Specific Activities of progress of
and Equipment Name of
each Trainee for the each trainee
needed for the Workstation 3
day here) for the day
workstation and
will be written
activities here)
here
observations
(List down all
on the
Facilities/Tools
(Specific Activities of progress of
and Equipment Name of
each Trainee for the each trainee
needed for the Workstation 4
day here) for the day
workstation and
will be written
activities here)
here
Minutes of the Meeting Template

Minutes of the Meeting

Focus Group Discussion

Date: ________________________
Agenda:
Competency-based Training Delivery
Present:
1. ____________
2. ____________
3. ____________
4. ____________

CBT Concerns Discussions Resolutions/Agreement

1. CBT Layout
2. Monitoring of
Attendance
3. Utilization of work
area
4. Orientation
a. CBT
b. Roles
c. TR
d. CBLM
 e. Facilities
f. Evaluation system
5. RPL

6. Teaching methods
and technique
7. Monitoring of
learning activities
a. Achievement
chart
b. Progress chart
8. Feedback
9. Slow learners
10. Other
concerns

Training Evaluation Report

1. Title of the Report

2. Executive summary

3. Rationale

4. Objectives

5. Methodology

6. Results and discussion

This is the body of the report. It should contain the following
parts:
Data interpretation
Data analysis
Conclusion
7. Recommendation

Maintain
Training
Facilities
 Template #1
OPERATIONAL PROCEDURE
Equipment Type
Equipment Code
Location
Operation Procedure:

Template #2
 HOUSEKEEPING SCHEDULE
Qualification Station/Bldg Welding (WAF)

Area/Section

In-Charge

Schedule for the 2nd Semester, 2011

Responsible
ACTIVITIES Daily Every Weekly Every Month Remarks
Person other 15th ly
Day Day
1. Clean and check welding
equipment/ accessories
from dust and oil; dry and
properly laid-out/
secured/stable
2. Clean and free welding
booths and welding
positioners from
dust/rust /gums, used Mig
wire stubs and metal
scraps
3. Clean and arrange working
tables according to floor
plan/lay-out; check
stability
4. Clean and check floor,
walls, windows, ceilings
• graffiti/dust/rust
• cobwebs and
outdated/unnecessary
objects/items
• obstructions
• any used
materials/scraps
(slugs, stubs) spilled
liquid
• open cracks (floor)
5. Clean and check work shop
ventilation and
illumination by dusting
lamps/bulbs, replacing
non-functional lamps and
keeping exhaust clean
6. Clean and check computer
set -monitor, CPU,
keyboards, mouse – free,
unnecessary markings,
dust; cables and plugs are
in order; well-arranged; all
items functional
7. Clean, inspect air
conditioning equipment:
• keep screen and filter
free from dust/rust
• Check selector knobs if
in normal positions and
are functional
• Check if drainage is OK
8. Clean, check and maintain
Tool Room
• Free of dust, not damp
• Tools in appropriate
positions/locations
• With visible
labels/signage
• Logbook and forms are
complete, in order and
updated
• Lights, ventilation – OK
10. Clean and check Rest
Room
• Urinals, bowls, wash
basins, walls and
partitions are free from
stains, dirt, oils, graffiti
 Template #3
GMAW WORKSHOP HOUSEKEEPING SCHEDULE
DAILY TASK YES NO
Dispose segregated waste; clean garbage cans

Sweep floors; if wet, wipe dry

Wipe and clean whiteboards

Clean and arrange working tables

Clean and check mounting of machines/equipment

Before leaving, collect stubs and other welding wastes.

WEEKLY TASK YES NO

Clean posters, visual aids and update accomplishment/Progress Charts

Clean bulbs/lamps/ceilings/walls

Clean/Wash of windows/glasses/mirrors

Clean and check tools, machines, supplies, materials

Sanitize garbage receptacles

Empty water collector; clean body of Water Dispenser

MONTHLY TASK YES NO

Conduct inventory

Clean and arrange tool room

Inspect electrical system; clean cables, wires

Clean instructional materials & modules; arrange and put in order

Inspect and clean air-conditioning equipment filter; clean body

 Template #4
WELDING EQUIPMENT MAINTENANCE SCHEDULE*
8 HOURS 50 Hours 100 HOURS
•  •

 Template #5
EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE
EQUIPMENT CODE
LOCATION
Schedule for the Month of March
MANPOWER Daily Every Weekly Every Monthly Remarks
ACTIVITIES Other 15th
Day Day

1. Check panel board, and

circuit breakers’
electrical connections,
cables and outlets
 Clean and kept dry
 Parts are well-
secured/attached
 Properly labeled
2. Check Mig gun (nozzle,
contact tip, diffuser)
and ground cable:
 Clean and kept dry
 Parts are well-
secured/ attached
 Inspect for damages
and replace parts if
necessary
3. Check adjustment
lever’s if functional
(amperages/speed); if
not, calibrate

4. Check Gas cylinder

outfit for any
abnormality
 Gate valve
 Co2 regulator
 Gas hose Fittings
 Fittings
5. Check/Clean wire
feeder (rollers, wire
speed/spool
adjustment); remove
used oil, dust; keep
dry.

6. Run the equipment for

5 minutes and observe
for unusual noise or
abnormal operation; if
repair is necessary,
send to technician.
 Template #6

WORKSHOP INSPECTION CHECKLIST

Qualification
Area/Section In-Charge

YES NO INSPECTION ITEMS

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

12.

Remarks:

Inspected by: Date:

Template #7
 EQUIPMENT MAINTENANCE INSPECTION CHECKLIST
Equipment Type :
Property Code/Number :
Location :
YES NO INSPECTION ITEMS

Remarks:

Inspected by: Date: