READ AND PASTRY PRODUCTION NC II

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

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on
CBC
BASIC COMPETENCY
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1 Obtain and convey Obtain and convey
workplace information workplace information
1.2 Participate in Participate in
workplace meetings workplace meetings
and discussions and discussions
1.3 Complete relevant Complete relevant
work related document work related
document
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role Describe team role
and scope and scope
2.2 Identify own role Identify own role and
and responsibility responsibility within
within team team
2.3 Work as a team Work as a team
member member

Bread and Pastry Document No. BJC – CVS -

Date Developed:
Production NC II September, 01
2022 Issued by:
Identifying Training Page 1 of
Developed by:
Gaps Concepcion 4
Kelvin Paul B.
Panuncio, LPT Vocational School
PLAN TRAINING Revision # 00
SESSION
3. WORK IN TEAM ENVIRONMENT
3.1 Integrate personal Integrate personal
objectives with objectives with
organizational goals organizational goals
3.2 Set and meet work Set and meet work
priorities priorities
3.3 Maintain Maintain professional
professional growth growth and
and development development
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Identify hazards Identify hazards and
and risks risks
4.2 Evaluate hazards Evaluate hazards and
and risks risks
4.3 Control hazards Control hazards and
and risks risks
4.4 Maintain OHS Maintain OHS
awareness awareness
COMMON COMPETENCY
5. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
5.1 Plan and prepare Plan and prepare for
for tasks to be tasks to be
undertaken undertaken
5.2 Prepare hand tools Prepare hand tools
5.3 Use appropriate Use appropriate hand
hand tools and test tools and test
equipment equipment
5.4 Maintain hand Maintain hand tools
tools
6. PERFORM MENSURATION AND CALCULATION
6.1 Select measuring Select measuring
instruments instruments
6.2 Carry out Carry out

Bread and Pastry Document No. BJC – CVS -

Date Developed:
Production NC II September, 01
2022 Issued by:
Identifying Training Page 2 of
Developed by:
Gaps Concepcion 4
Kelvin Paul B.
Panuncio, LPT Vocational School
PLAN TRAINING Revision # 00
SESSION
measurements and measurements and
calculation calculation
6.3 Maintain Maintain measuring
measuring instruments instruments
7. PREPARE AND INTERPRET TECHNICAL DRAWING
7.1 Identify different Identify different
kinds of technical kinds of technical
drawings drawings
7.2 Interpret technical Interpret technical
drawing drawing
7.3 Prepare/ make Prepare/ make
changes to electrical/ changes to electrical/
electronic schematics electronic schematics
and drawings and drawings
7.4 Store technical Store technical
drawings and drawings and
equipment/ equipment/
instruments instruments
8. APPLY QUALITY STANDARDS
8.1 Assess quality of Assess quality of
received materials or received materials or
components components
8.2 Assess own work Assess own work
8.3 Engage in quality Engage in quality
improvement improvement
9.TERMINATE AND CONNECT ELECTRICAL WIRING AND
ELECTRONICS CIRCUIT
9.1 Plan and prepare Plan and prepare for
for termination/ termination/
connection of electrical connection of
wiring/electronic s electrical
circuits wiring/electronic s
circuits
9.2Terminate/ connect Terminate/ connect
electrical wiring/ electrical wiring/

Bread and Pastry Document No. BJC – CVS -

Date Developed:
Production NC II September, 01
2022 Issued by:
Identifying Training Page 3 of
Developed by:
Gaps Concepcion 4
Kelvin Paul B.
Panuncio, LPT Vocational School
PLAN TRAINING Revision # 00
SESSION
electronic circuits electronic circuits
9.3 Test termination/ Test termination/
connections of connections of
electrical wiring/ electrical wiring/
electronics circuits electronics circuits
CORE COMPETENCY
10. PREPARE AND PRODUCE BAKERY PRODUCTS
10.1 Install electrical Install electrical
metallic /non-metallic metallic /non-metallic
(PVC conduit) (PVC conduit)
10.2 Install wire ways Install wire ways and
and cable tray cable tray
10.3 Install auxiliary Install auxiliary
terminal cabinet and terminal cabinet and
distribution panel distribution panel
10.4 Prepare for cable Prepare for cable
pulling and installation pulling and installation
10.5 Perform wiring Perform wiring and
and cabling lay out cabling lay out
10.6 Notify completion Notify completion of
of work work
11. INSTALL ELECTRICAL PROTECTIVE DEVICES FOR
DISTRIBUTION, POWER, LIGHTING, AUXILIARY, LIGHTNING
PROTECTION AND GROUNDING SYSTEMS
11.1 Plan and prepare Plan and prepare
work work
11.2 Install electrical Install electrical
protective devices protective devices
11.3 Install lighting Install lighting fixture
fixture and auxiliary and auxiliary outlet.
outlet.
11.4 Notify completion Notify completion of
of work. work.
12. INSTALL WIRING DEVICES OF FLOOR AND WALL MOUNTED

Bread and Pastry Document No. BJC – CVS -

Date Developed:
Production NC II September, 01
2022 Issued by:
Identifying Training Page 4 of
Developed by:
Gaps Concepcion 4
Kelvin Paul B.
Panuncio, LPT Vocational School
PLAN TRAINING Revision # 00
SESSION
OUTLETS, LIGHTING FIXTURE/SWITCHES AND AUXILLIARY
OUTLETS
12.1 Select wiring Select wiring devices
devices
12.2 Install wiring Install wiring devices
devices
12.3 Install lighting Install lighting
fixture/ switches fixture/ switches
12.4 Notify completion Notify completion of
of work work

Bread and Pastry Document No. BJC – CVS -

Date Developed:
Production NC II September, 01
2022 Issued by:
Identifying Training Page 5 of
Developed by:
Gaps Concepcion 4
Kelvin Paul B.
Panuncio, LPT Vocational School
PLAN TRAINING Revision # 00
SESSION