Templates

Sector : TOURISM

Qualification Title: BREAD AND PASTRYPRODUCTION NC II

Unit of Competency: PREPARE AND PRODUCE BAKERY PRODUCTS

Module Title: PREPARING AND PRODUCING BAKERY PRODUCTS

ABELLANA TECHNICAL AND VOCATIONAL TRAINING CENTER, INC.

Bais City
 Plan
Training
Session

Bread and Pastry Date Developed: Document No.

May 2019 Issued by:
Production Date Revised:
ABELLANA
Page i of vii
Prepare and Developed by:
produce bakery Anna Mae D.
products Bastismo Revision # 01
Data Gathering Instrument for Trainee’s Characteristics
Instructions: 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. Cebuano
background
b. Ilonggo
c. Muslim
d. Bisaya
e. Others( please specify)_____________

Education & Highest Educational Attainment:

general knowledge a. High School Level
b. High School Graduate
c. College Level
d. College Graduate
Sex a. Male
b. Female
Age Your age: 19
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
Date Developed: Document No. NTTA-TM1-01
Bread and Pastry May 2019 Issued by:
Production Date Revised:
ABELLANA
Page 2 of 250
Prepare and Developed by:
produce bakery Anna Mae D.
Bastismo Revision # 01
products
 Characteristics of learners

g. Others(please specify) ___________________

Previous experience BREAD AND PASTRY PRODUCTION NC II

with the topic Number of years as a competency trainer ______

Previous learning List down trainings related to TM

experience _________ NONE __________________
________________________________________
________________________________________

National Certificates acquired and NC level

Training Level
_________ NONE_________________
completed
___________________________________
___________________________________

Special courses NONE

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 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.

Date Developed: Document No. NTTA-TM1-01

Bread and Pastry May 2019 Issued by:
Production Date Revised:
ABELLANA
Page 3 of 250
Prepare and Developed by:
produce bakery Anna Mae D.
Bastismo Revision # 01
products
 Characteristics of learners

Other needs a. Financially challenged

b. Working student
c. Solo parent
d. Others(please specify)
___________________________

Date Developed: Document No. NTTA-TM1-01

Bread and Pastry May 2019 Issued by:
Production Date Revised:
ABELLANA
Page 4 of 250
Prepare and Developed by:
produce bakery Anna Mae D.
Bastismo Revision # 01
products
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.

Date Developed: Document No. NTTA-TM1-01

Bread and Pastry May 2019 Issued by:
Production Date Revised:
ABELLANA
Page 5 of 250
Prepare and Developed by:
produce bakery Anna Mae D.
Bastismo Revision # 01
products
BASIC COMPETENCIES
CAN I…?
1. Participate in workplace communication √
1.1 Obtain and convey workplace information √
1.2 Complete relevant work related documents √
1.3 Participate in workplace meeting and discussion √
2. Work in a team environment √
2.1 Describe and identify team role and responsibility in a team √
2.2 Describe work as a team member √
3. 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 √
4. Practice occupational health and safety √
4.1 Evaluate hazard and risks √
4.2 Control hazards and risks √
4.3 Maintain occupational health and safety awareness √
COMMON COMPETENCIES
CAN I…?
1. Develop and update industry knowledge √
1.1 Identify and access key sources of information on the industry √
1.2 Access, apply and share industry information √
1.3 Update continuously relevant industry knowledge √
2. Observe workplace hygiene procedures √
2.1 Practice personal grooming and hygiene √
2.1 Practice personal grooming and hygiene √
2.2 Practice safe and hygienic handling, storage and disposal of food, √
beverage and materials
3. Perform computer operations √
3.1 Identify and explain the functions, general features and capabilities of √
both hardware and software
3.2 Prepare and use appropriate hardware and software according to task √
requirement
3.3 Use appropriate devices and procedures to transfer files/data √
Date Developed: Document No. NTTA-TM1-01
Bread and Pastry May 2019 Issued by:
Production Date Revised:
ABELLANA
Page 6 of 250
Prepare and Developed by:
produce bakery Anna Mae D.
Bastismo Revision # 01
products
BASIC COMPETENCIES
CAN I…?
1. Participate in workplace communication √
1.1 Obtain and convey workplace information √
1.2 Complete relevant work related documents √
1.3 Participate in workplace meeting and discussion √
2. Work in a team environment √
2.1 Describe and identify team role and responsibility in a team √
2.2 Describe work as a team member √
3. 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 √
4. Practice occupational health and safety √
4.1 Evaluate hazard and risks √
4.2 Control hazards and risks √
4.3 Maintain occupational health and safety awareness √
COMMON COMPETENCIES
CAN I…?
1. Develop and update industry knowledge √
1.1 Identify and access key sources of information on the industry √
1.2 Access, apply and share industry information √
1.3 Update continuously relevant industry knowledge √
2. Observe workplace hygiene procedures √
2.1 Practice personal grooming and hygiene √
2.1 Practice personal grooming and hygiene √
2.2 Practice safe and hygienic handling, storage and disposal of food, √
beverage and materials
3. Perform computer operations √
3.1 Identify and explain the functions, general features and capabilities of √
both hardware and software
3.2 Prepare and use appropriate hardware and software according to task √
requirement
3.3 Use appropriate devices and procedures to transfer files/data √
Date Developed: Document No. NTTA-TM1-01
Bread and Pastry May 2019 Issued by:
Production Date Revised:
ABELLANA
Page 7 of 250
Prepare and Developed by:
produce bakery Anna Mae D.
Bastismo Revision # 01
products
BASIC COMPETENCIES
CAN I…?
1. Participate in workplace communication √
1.1 Obtain and convey workplace information √
1.2 Complete relevant work related documents √
1.3 Participate in workplace meeting and discussion √
2. Work in a team environment √
2.1 Describe and identify team role and responsibility in a team √
2.2 Describe work as a team member √
3. 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 √
4. Practice occupational health and safety √
4.1 Evaluate hazard and risks √
4.2 Control hazards and risks √
4.3 Maintain occupational health and safety awareness √
COMMON COMPETENCIES
CAN I…?
1. Develop and update industry knowledge √
1.1 Identify and access key sources of information on the industry √
1.2 Access, apply and share industry information √
1.3 Update continuously relevant industry knowledge √
2. Observe workplace hygiene procedures √
2.1 Practice personal grooming and hygiene √
2.1 Practice personal grooming and hygiene √
2.2 Practice safe and hygienic handling, storage and disposal of food, √
beverage and materials
3. Perform computer operations √
3.1 Identify and explain the functions, general features and capabilities of √
both hardware and software
3.2 Prepare and use appropriate hardware and software according to task √
requirement
3.3 Use appropriate devices and procedures to transfer files/data √
Date Developed: Document No. NTTA-TM1-01
Bread and Pastry May 2019 Issued by:
Production Date Revised:
ABELLANA
Page 8 of 250
Prepare and Developed by:
produce bakery Anna Mae D.
Bastismo Revision # 01
products
BASIC COMPETENCIES
CAN I…?
1. Participate in workplace communication √
1.1 Obtain and convey workplace information √
1.2 Complete relevant work related documents √
1.3 Participate in workplace meeting and discussion √
2. Work in a team environment √
2.1 Describe and identify team role and responsibility in a team √
2.2 Describe work as a team member √
3. 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 √
4. Practice occupational health and safety √
4.1 Evaluate hazard and risks √
4.2 Control hazards and risks √
4.3 Maintain occupational health and safety awareness √
COMMON COMPETENCIES
CAN I…?
1. Develop and update industry knowledge √
1.1 Identify and access key sources of information on the industry √
1.2 Access, apply and share industry information √
1.3 Update continuously relevant industry knowledge √
2. Observe workplace hygiene procedures √
2.1 Practice personal grooming and hygiene √
2.1 Practice personal grooming and hygiene √
2.2 Practice safe and hygienic handling, storage and disposal of food, √
beverage and materials
3. Perform computer operations √
3.1 Identify and explain the functions, general features and capabilities of √
both hardware and software
3.2 Prepare and use appropriate hardware and software according to task √
requirement
3.3 Use appropriate devices and procedures to transfer files/data √
Date Developed: Document No. NTTA-TM1-01
Bread and Pastry May 2019 Issued by:
Production Date Revised:
ABELLANA
Page 9 of 250
Prepare and Developed by:
produce bakery Anna Mae D.
Bastismo Revision # 01
products
BASIC COMPETENCIES
CAN I…?
1. Participate in workplace communication √
1.1 Obtain and convey workplace information √
1.2 Complete relevant work related documents √
1.3 Participate in workplace meeting and discussion √
2. Work in a team environment √
2.1 Describe and identify team role and responsibility in a team √
2.2 Describe work as a team member √
3. 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 √
4. Practice occupational health and safety √
4.1 Evaluate hazard and risks √
4.2 Control hazards and risks √
4.3 Maintain occupational health and safety awareness √
COMMON COMPETENCIES
CAN I…?
1. Develop and update industry knowledge √
1.1 Identify and access key sources of information on the industry √
1.2 Access, apply and share industry information √
1.3 Update continuously relevant industry knowledge √
2. Observe workplace hygiene procedures √
2.1 Practice personal grooming and hygiene √
2.1 Practice personal grooming and hygiene √
2.2 Practice safe and hygienic handling, storage and disposal of food, √
beverage and materials
3. Perform computer operations √
3.1 Identify and explain the functions, general features and capabilities of √
both hardware and software
3.2 Prepare and use appropriate hardware and software according to task √
requirement
3.3 Use appropriate devices and procedures to transfer files/data √
Date Developed: Document No. NTTA-TM1-01
Bread and Pastry May 2019 Issued by:
Production Date Revised:
ABELLANA
Page 10 of 250
Prepare and Developed by:
produce bakery Anna Mae D.
Bastismo Revision # 01
products
BASIC COMPETENCIES
CAN I…?
1. Participate in workplace communication √
1.1 Obtain and convey workplace information √
1.2 Complete relevant work related documents √
1.3 Participate in workplace meeting and discussion √
2. Work in a team environment √
2.1 Describe and identify team role and responsibility in a team √
2.2 Describe work as a team member √
3. 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 √
4. Practice occupational health and safety √
4.1 Evaluate hazard and risks √
4.2 Control hazards and risks √
4.3 Maintain occupational health and safety awareness √
COMMON COMPETENCIES
CAN I…?
1. Develop and update industry knowledge √
1.1 Identify and access key sources of information on the industry √
1.2 Access, apply and share industry information √
1.3 Update continuously relevant industry knowledge √
2. Observe workplace hygiene procedures √
2.1 Practice personal grooming and hygiene √
2.1 Practice personal grooming and hygiene √
2.2 Practice safe and hygienic handling, storage and disposal of food, √
beverage and materials
3. Perform computer operations √
3.1 Identify and explain the functions, general features and capabilities of √
both hardware and software
3.2 Prepare and use appropriate hardware and software according to task √
requirement
3.3 Use appropriate devices and procedures to transfer files/data √
Date Developed: Document No. NTTA-TM1-01
Bread and Pastry May 2019 Issued by:
Production Date Revised:
ABELLANA
Page 11 of 250
Prepare and Developed by:
produce bakery Anna Mae D.
Bastismo Revision # 01
products
BASIC COMPETENCIES
CAN I…?
1. Participate in workplace communication √
1.1 Obtain and convey workplace information √
1.2 Complete relevant work related documents √
1.3 Participate in workplace meeting and discussion √
2. Work in a team environment √
2.1 Describe and identify team role and responsibility in a team √
2.2 Describe work as a team member √
3. 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 √
4. Practice occupational health and safety √
4.1 Evaluate hazard and risks √
4.2 Control hazards and risks √
4.3 Maintain occupational health and safety awareness √
COMMON COMPETENCIES
CAN I…?
1. Develop and update industry knowledge √
1.1 Identify and access key sources of information on the industry √
1.2 Access, apply and share industry information √
1.3 Update continuously relevant industry knowledge √
2. Observe workplace hygiene procedures √
2.1 Practice personal grooming and hygiene √
2.1 Practice personal grooming and hygiene √
2.2 Practice safe and hygienic handling, storage and disposal of food, √
beverage and materials
3. Perform computer operations √
3.1 Identify and explain the functions, general features and capabilities of √
both hardware and software
3.2 Prepare and use appropriate hardware and software according to task √
requirement
3.3 Use appropriate devices and procedures to transfer files/data √
Date Developed: Document No. NTTA-TM1-01
Bread and Pastry May 2019 Issued by:
Production Date Revised:
ABELLANA
Page 12 of 250
Prepare and Developed by:
produce bakery Anna Mae D.
Bastismo Revision # 01
products
BASIC COMPETENCIES
CAN I…?
1. Participate in workplace communication √
1.1 Obtain and convey workplace information √
1.2 Complete relevant work related documents √
1.3 Participate in workplace meeting and discussion √
2. Work in a team environment √
2.1 Describe and identify team role and responsibility in a team √
2.2 Describe work as a team member √
3. 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 √
4. Practice occupational health and safety √
4.1 Evaluate hazard and risks √
4.2 Control hazards and risks √
4.3 Maintain occupational health and safety awareness √
COMMON COMPETENCIES
CAN I…?
1. Develop and update industry knowledge √
1.1 Identify and access key sources of information on the industry √
1.2 Access, apply and share industry information √
1.3 Update continuously relevant industry knowledge √
2. Observe workplace hygiene procedures √
2.1 Practice personal grooming and hygiene √
2.1 Practice personal grooming and hygiene √
2.2 Practice safe and hygienic handling, storage and disposal of food, √
beverage and materials
3. Perform computer operations √
3.1 Identify and explain the functions, general features and capabilities of √
both hardware and software
3.2 Prepare and use appropriate hardware and software according to task √
requirement
3.3 Use appropriate devices and procedures to transfer files/data √
Date Developed: Document No. NTTA-TM1-01
Bread and Pastry May 2019 Issued by:
Production Date Revised:
ABELLANA
Page 13 of 250
Prepare and Developed by:
produce bakery Anna Mae D.
Bastismo Revision # 01
products
BASIC COMPETENCIES
CAN I…?
1. Participate in workplace communication √
1.1 Obtain and convey workplace information √
1.2 Complete relevant work related documents √
1.3 Participate in workplace meeting and discussion √
2. Work in a team environment √
2.1 Describe and identify team role and responsibility in a team √
2.2 Describe work as a team member √
3. 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 √
4. Practice occupational health and safety √
4.1 Evaluate hazard and risks √
4.2 Control hazards and risks √
4.3 Maintain occupational health and safety awareness √
COMMON COMPETENCIES
CAN I…?
1. Develop and update industry knowledge √
1.1 Identify and access key sources of information on the industry √
1.2 Access, apply and share industry information √
1.3 Update continuously relevant industry knowledge √
2. Observe workplace hygiene procedures √
2.1 Practice personal grooming and hygiene √
2.1 Practice personal grooming and hygiene √
2.2 Practice safe and hygienic handling, storage and disposal of food, √
beverage and materials
3. Perform computer operations √
3.1 Identify and explain the functions, general features and capabilities of √
both hardware and software
3.2 Prepare and use appropriate hardware and software according to task √
requirement
3.3 Use appropriate devices and procedures to transfer files/data √
Date Developed: Document No. NTTA-TM1-01
Bread and Pastry May 2019 Issued by:
Production Date Revised:
ABELLANA
Page 14 of 250
Prepare and Developed by:
produce bakery Anna Mae D.
Bastismo Revision # 01
products
BASIC COMPETENCIES
CAN I…?
1. Participate in workplace communication √
1.1 Obtain and convey workplace information √
1.2 Complete relevant work related documents √
1.3 Participate in workplace meeting and discussion √
2. Work in a team environment √
2.1 Describe and identify team role and responsibility in a team √
2.2 Describe work as a team member √
3. 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 √
4. Practice occupational health and safety √
4.1 Evaluate hazard and risks √
4.2 Control hazards and risks √
4.3 Maintain occupational health and safety awareness √
COMMON COMPETENCIES
CAN I…?
1. Develop and update industry knowledge √
1.1 Identify and access key sources of information on the industry √
1.2 Access, apply and share industry information √
1.3 Update continuously relevant industry knowledge √
2. Observe workplace hygiene procedures √
2.1 Practice personal grooming and hygiene √
2.1 Practice personal grooming and hygiene √
2.2 Practice safe and hygienic handling, storage and disposal of food, √
beverage and materials
3. Perform computer operations √
3.1 Identify and explain the functions, general features and capabilities of √
both hardware and software
3.2 Prepare and use appropriate hardware and software according to task √
requirement
3.3 Use appropriate devices and procedures to transfer files/data √
Date Developed: Document No. NTTA-TM1-01
Bread and Pastry May 2019 Issued by:
Production Date Revised:
ABELLANA
Page 15 of 250
Prepare and Developed by:
produce bakery Anna Mae D.
Bastismo Revision # 01
products
BASIC COMPETENCIES
CAN I…?
1. Participate in workplace communication √
1.1 Obtain and convey workplace information √
1.2 Complete relevant work related documents √
1.3 Participate in workplace meeting and discussion √
2. Work in a team environment √
2.1 Describe and identify team role and responsibility in a team √
2.2 Describe work as a team member √
3. 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 √
4. Practice occupational health and safety √
4.1 Evaluate hazard and risks √
4.2 Control hazards and risks √
4.3 Maintain occupational health and safety awareness √
COMMON COMPETENCIES
CAN I…?
1. Develop and update industry knowledge √
1.1 Identify and access key sources of information on the industry √
1.2 Access, apply and share industry information √
1.3 Update continuously relevant industry knowledge √
2. Observe workplace hygiene procedures √
2.1 Practice personal grooming and hygiene √
2.1 Practice personal grooming and hygiene √
2.2 Practice safe and hygienic handling, storage and disposal of food, √
beverage and materials
3. Perform computer operations √
3.1 Identify and explain the functions, general features and capabilities of √
both hardware and software
3.2 Prepare and use appropriate hardware and software according to task √
requirement
3.3 Use appropriate devices and procedures to transfer files/data √
Date Developed: Document No. NTTA-TM1-01
Bread and Pastry May 2019 Issued by:
Production Date Revised:
ABELLANA
Page 16 of 250
Prepare and Developed by:
produce bakery Anna Mae D.
Bastismo Revision # 01
products
BASIC COMPETENCIES
CAN I…?
1. Participate in workplace communication √
1.1 Obtain and convey workplace information √
1.2 Complete relevant work related documents √
1.3 Participate in workplace meeting and discussion √
2. Work in a team environment √
2.1 Describe and identify team role and responsibility in a team √
2.2 Describe work as a team member √
3. 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 √
4. Practice occupational health and safety √
4.1 Evaluate hazard and risks √
4.2 Control hazards and risks √
4.3 Maintain occupational health and safety awareness √
COMMON COMPETENCIES
CAN I…?
1. Develop and update industry knowledge √
1.1 Identify and access key sources of information on the industry √
1.2 Access, apply and share industry information √
1.3 Update continuously relevant industry knowledge √
2. Observe workplace hygiene procedures √
2.1 Practice personal grooming and hygiene √
2.1 Practice personal grooming and hygiene √
2.2 Practice safe and hygienic handling, storage and disposal of food, √
beverage and materials
3. Perform computer operations √
3.1 Identify and explain the functions, general features and capabilities of √
both hardware and software
3.2 Prepare and use appropriate hardware and software according to task √
requirement
3.3 Use appropriate devices and procedures to transfer files/data √
Date Developed: Document No. NTTA-TM1-01
Bread and Pastry May 2019 Issued by:
Production Date Revised:
ABELLANA
Page 17 of 250
Prepare and Developed by:
produce bakery Anna Mae D.
Bastismo Revision # 01
products
BASIC COMPETENCIES
CAN I…?
1. Participate in workplace communication √
1.1 Obtain and convey workplace information √
1.2 Complete relevant work related documents √
1.3 Participate in workplace meeting and discussion √
2. Work in a team environment √
2.1 Describe and identify team role and responsibility in a team √
2.2 Describe work as a team member √
3. 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 √
4. Practice occupational health and safety √
4.1 Evaluate hazard and risks √
4.2 Control hazards and risks √
4.3 Maintain occupational health and safety awareness √
COMMON COMPETENCIES
CAN I…?
1. Develop and update industry knowledge √
1.1 Identify and access key sources of information on the industry √
1.2 Access, apply and share industry information √
1.3 Update continuously relevant industry knowledge √
2. Observe workplace hygiene procedures √
2.1 Practice personal grooming and hygiene √
2.1 Practice personal grooming and hygiene √
2.2 Practice safe and hygienic handling, storage and disposal of food, √
beverage and materials
3. Perform computer operations √
3.1 Identify and explain the functions, general features and capabilities of √
both hardware and software
3.2 Prepare and use appropriate hardware and software according to task √
requirement
3.3 Use appropriate devices and procedures to transfer files/data √
Date Developed: Document No. NTTA-TM1-01
Bread and Pastry May 2019 Issued by:
Production Date Revised:
ABELLANA
Page 18 of 250
Prepare and Developed by:
produce bakery Anna Mae D.
Bastismo Revision # 01
products
BASIC COMPETENCIES
CAN I…?
1. Participate in workplace communication √
1.1 Obtain and convey workplace information √
1.2 Complete relevant work related documents √
1.3 Participate in workplace meeting and discussion √
2. Work in a team environment √
2.1 Describe and identify team role and responsibility in a team √
2.2 Describe work as a team member √
3. 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 √
4. Practice occupational health and safety √
4.1 Evaluate hazard and risks √
4.2 Control hazards and risks √
4.3 Maintain occupational health and safety awareness √
COMMON COMPETENCIES
CAN I…?
1. Develop and update industry knowledge √
1.1 Identify and access key sources of information on the industry √
1.2 Access, apply and share industry information √
1.3 Update continuously relevant industry knowledge √
2. Observe workplace hygiene procedures √
2.1 Practice personal grooming and hygiene √
2.1 Practice personal grooming and hygiene √
2.2 Practice safe and hygienic handling, storage and disposal of food, √
beverage and materials
3. Perform computer operations √
3.1 Identify and explain the functions, general features and capabilities of √
both hardware and software
3.2 Prepare and use appropriate hardware and software according to task √
requirement
3.3 Use appropriate devices and procedures to transfer files/data √
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BASIC COMPETENCIES
CAN I…?
1. Participate in workplace communication √
1.1 Obtain and convey workplace information √
1.2 Complete relevant work related documents √
1.3 Participate in workplace meeting and discussion √
2. Work in a team environment √
2.1 Describe and identify team role and responsibility in a team √
2.2 Describe work as a team member √
3. 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 √
4. Practice occupational health and safety √
4.1 Evaluate hazard and risks √
4.2 Control hazards and risks √
4.3 Maintain occupational health and safety awareness √
COMMON COMPETENCIES
CAN I…?
1. Develop and update industry knowledge √
1.1 Identify and access key sources of information on the industry √
1.2 Access, apply and share industry information √
1.3 Update continuously relevant industry knowledge √
2. Observe workplace hygiene procedures √
2.1 Practice personal grooming and hygiene √
2.1 Practice personal grooming and hygiene √
2.2 Practice safe and hygienic handling, storage and disposal of food, √
beverage and materials
3. Perform computer operations √
3.1 Identify and explain the functions, general features and capabilities of √
both hardware and software
3.2 Prepare and use appropriate hardware and software according to task √
requirement
3.3 Use appropriate devices and procedures to transfer files/data √
Date Developed: Document No. NTTA-TM1-01
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Production Date Revised:
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BASIC COMPETENCIES
CAN I…?
1. Participate in workplace communication √
1.1 Obtain and convey workplace information √
1.2 Complete relevant work related documents √
1.3 Participate in workplace meeting and discussion √
2. Work in a team environment √
2.1 Describe and identify team role and responsibility in a team √
2.2 Describe work as a team member √
3. 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 √
4. Practice occupational health and safety √
4.1 Evaluate hazard and risks √
4.2 Control hazards and risks √
4.3 Maintain occupational health and safety awareness √
COMMON COMPETENCIES
CAN I…?
1. Develop and update industry knowledge √
1.1 Identify and access key sources of information on the industry √
1.2 Access, apply and share industry information √
1.3 Update continuously relevant industry knowledge √
2. Observe workplace hygiene procedures √
2.1 Practice personal grooming and hygiene √
2.1 Practice personal grooming and hygiene √
2.2 Practice safe and hygienic handling, storage and disposal of food, √
beverage and materials
3. Perform computer operations √
3.1 Identify and explain the functions, general features and capabilities of √
both hardware and software
3.2 Prepare and use appropriate hardware and software according to task √
requirement
3.3 Use appropriate devices and procedures to transfer files/data √
Date Developed: Document No. NTTA-TM1-01
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BASIC COMPETENCIES
CAN I…?
1. Participate in workplace communication √
1.1 Obtain and convey workplace information √
1.2 Complete relevant work related documents √
1.3 Participate in workplace meeting and discussion √
2. Work in a team environment √
2.1 Describe and identify team role and responsibility in a team √
2.2 Describe work as a team member √
3. 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 √
4. Practice occupational health and safety √
4.1 Evaluate hazard and risks √
4.2 Control hazards and risks √
4.3 Maintain occupational health and safety awareness √
COMMON COMPETENCIES
CAN I…?
1. Develop and update industry knowledge √
1.1 Identify and access key sources of information on the industry √
1.2 Access, apply and share industry information √
1.3 Update continuously relevant industry knowledge √
2. Observe workplace hygiene procedures √
2.1 Practice personal grooming and hygiene √
2.1 Practice personal grooming and hygiene √
2.2 Practice safe and hygienic handling, storage and disposal of food, √
beverage and materials
3. Perform computer operations √
3.1 Identify and explain the functions, general features and capabilities of √
both hardware and software
3.2 Prepare and use appropriate hardware and software according to task √
requirement
3.3 Use appropriate devices and procedures to transfer files/data √
Date Developed: Document No. NTTA-TM1-01
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BASIC COMPETENCIES
CAN I…?
1. Participate in workplace communication √
1.1 Obtain and convey workplace information √
1.2 Complete relevant work related documents √
1.3 Participate in workplace meeting and discussion √
2. Work in a team environment √
2.1 Describe and identify team role and responsibility in a team √
2.2 Describe work as a team member √
3. 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 √
4. Practice occupational health and safety √
4.1 Evaluate hazard and risks √
4.2 Control hazards and risks √
4.3 Maintain occupational health and safety awareness √
COMMON COMPETENCIES
CAN I…?
1. Develop and update industry knowledge √
1.1 Identify and access key sources of information on the industry √
1.2 Access, apply and share industry information √
1.3 Update continuously relevant industry knowledge √
2. Observe workplace hygiene procedures √
2.1 Practice personal grooming and hygiene √
2.1 Practice personal grooming and hygiene √
2.2 Practice safe and hygienic handling, storage and disposal of food, √
beverage and materials
3. Perform computer operations √
3.1 Identify and explain the functions, general features and capabilities of √
both hardware and software
3.2 Prepare and use appropriate hardware and software according to task √
requirement
3.3 Use appropriate devices and procedures to transfer files/data √
Date Developed: Document No. NTTA-TM1-01
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BASIC COMPETENCIES
CAN I…?
1. Participate in workplace communication √
1.1 Obtain and convey workplace information √
1.2 Complete relevant work related documents √
1.3 Participate in workplace meeting and discussion √
2. Work in a team environment √
2.1 Describe and identify team role and responsibility in a team √
2.2 Describe work as a team member √
3. 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 √
4. Practice occupational health and safety √
4.1 Evaluate hazard and risks √
4.2 Control hazards and risks √
4.3 Maintain occupational health and safety awareness √
COMMON COMPETENCIES
CAN I…?
1. Develop and update industry knowledge √
1.1 Identify and access key sources of information on the industry √
1.2 Access, apply and share industry information √
1.3 Update continuously relevant industry knowledge √
2. Observe workplace hygiene procedures √
2.1 Practice personal grooming and hygiene √
2.1 Practice personal grooming and hygiene √
2.2 Practice safe and hygienic handling, storage and disposal of food, √
beverage and materials
3. Perform computer operations √
3.1 Identify and explain the functions, general features and capabilities of √
both hardware and software
3.2 Prepare and use appropriate hardware and software according to task √
requirement
3.3 Use appropriate devices and procedures to transfer files/data √
Date Developed: Document No. NTTA-TM1-01
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BASIC COMPETENCIES
CAN I…?
1. Participate in workplace communication √
1.1 Obtain and convey workplace information √
1.2 Complete relevant work related documents √
1.3 Participate in workplace meeting and discussion √
2. Work in a team environment √
2.1 Describe and identify team role and responsibility in a team √
2.2 Describe work as a team member √
3. 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 √
4. Practice occupational health and safety √
4.1 Evaluate hazard and risks √
4.2 Control hazards and risks √
4.3 Maintain occupational health and safety awareness √
COMMON COMPETENCIES
CAN I…?
1. Develop and update industry knowledge √
1.1 Identify and access key sources of information on the industry √
1.2 Access, apply and share industry information √
1.3 Update continuously relevant industry knowledge √
2. Observe workplace hygiene procedures √
2.1 Practice personal grooming and hygiene √
2.1 Practice personal grooming and hygiene √
2.2 Practice safe and hygienic handling, storage and disposal of food, √
beverage and materials
3. Perform computer operations √
3.1 Identify and explain the functions, general features and capabilities of √
both hardware and software
3.2 Prepare and use appropriate hardware and software according to task √
requirement
3.3 Use appropriate devices and procedures to transfer files/data √
Date Developed: Document No. NTTA-TM1-01
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BASIC COMPETENCIES
CAN I…?
1. Participate in workplace communication √
1.1 Obtain and convey workplace information √
1.2 Complete relevant work related documents √
1.3 Participate in workplace meeting and discussion √
2. Work in a team environment √
2.1 Describe and identify team role and responsibility in a team √
2.2 Describe work as a team member √
3. 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 √
4. Practice occupational health and safety √
4.1 Evaluate hazard and risks √
4.2 Control hazards and risks √
4.3 Maintain occupational health and safety awareness √
COMMON COMPETENCIES
CAN I…?
1. Develop and update industry knowledge √
1.1 Identify and access key sources of information on the industry √
1.2 Access, apply and share industry information √
1.3 Update continuously relevant industry knowledge √
2. Observe workplace hygiene procedures √
2.1 Practice personal grooming and hygiene √
2.1 Practice personal grooming and hygiene √
2.2 Practice safe and hygienic handling, storage and disposal of food, √
beverage and materials
3. Perform computer operations √
3.1 Identify and explain the functions, general features and capabilities of √
both hardware and software
3.2 Prepare and use appropriate hardware and software according to task √
requirement
3.3 Use appropriate devices and procedures to transfer files/data √
Date Developed: Document No. NTTA-TM1-01
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BASIC COMPETENCIES
CAN I…?
1. Participate in workplace communication √
1.1 Obtain and convey workplace information √
1.2 Complete relevant work related documents √
1.3 Participate in workplace meeting and discussion √
2. Work in a team environment √
2.1 Describe and identify team role and responsibility in a team √
2.2 Describe work as a team member √
3. 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 √
4. Practice occupational health and safety √
4.1 Evaluate hazard and risks √
4.2 Control hazards and risks √
4.3 Maintain occupational health and safety awareness √
COMMON COMPETENCIES
CAN I…?
1. Develop and update industry knowledge √
1.1 Identify and access key sources of information on the industry √
1.2 Access, apply and share industry information √
1.3 Update continuously relevant industry knowledge √
2. Observe workplace hygiene procedures √
2.1 Practice personal grooming and hygiene √
2.1 Practice personal grooming and hygiene √
2.2 Practice safe and hygienic handling, storage and disposal of food, √
beverage and materials
3. Perform computer operations √
3.1 Identify and explain the functions, general features and capabilities of √
both hardware and software
3.2 Prepare and use appropriate hardware and software according to task √
requirement
3.3 Use appropriate devices and procedures to transfer files/data √
Date Developed: Document No. NTTA-TM1-01
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BASIC COMPETENCIES
CAN I…?
1. Participate in workplace communication √
1.1 Obtain and convey workplace information √
1.2 Complete relevant work related documents √
1.3 Participate in workplace meeting and discussion √
2. Work in a team environment √
2.1 Describe and identify team role and responsibility in a team √
2.2 Describe work as a team member √
3. 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 √
4. Practice occupational health and safety √
4.1 Evaluate hazard and risks √
4.2 Control hazards and risks √
4.3 Maintain occupational health and safety awareness √
COMMON COMPETENCIES
CAN I…?
1. Develop and update industry knowledge √
1.1 Identify and access key sources of information on the industry √
1.2 Access, apply and share industry information √
1.3 Update continuously relevant industry knowledge √
2. Observe workplace hygiene procedures √
2.1 Practice personal grooming and hygiene √
2.1 Practice personal grooming and hygiene √
2.2 Practice safe and hygienic handling, storage and disposal of food, √
beverage and materials
3. Perform computer operations √
3.1 Identify and explain the functions, general features and capabilities of √
both hardware and software
3.2 Prepare and use appropriate hardware and software according to task √
requirement
3.3 Use appropriate devices and procedures to transfer files/data √
Date Developed: Document No. NTTA-TM1-01
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BASIC COMPETENCIES
CAN I…?
1. Participate in workplace communication √
1.1 Obtain and convey workplace information √
1.2 Complete relevant work related documents √
1.3 Participate in workplace meeting and discussion √
2. Work in a team environment √
2.1 Describe and identify team role and responsibility in a team √
2.2 Describe work as a team member √
3. 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 √
4. Practice occupational health and safety √
4.1 Evaluate hazard and risks √
4.2 Control hazards and risks √
4.3 Maintain occupational health and safety awareness √
COMMON COMPETENCIES
CAN I…?
1. Develop and update industry knowledge √
1.1 Identify and access key sources of information on the industry √
1.2 Access, apply and share industry information √
1.3 Update continuously relevant industry knowledge √
2. Observe workplace hygiene procedures √
2.1 Practice personal grooming and hygiene √
2.1 Practice personal grooming and hygiene √
2.2 Practice safe and hygienic handling, storage and disposal of food, √
beverage and materials
3. Perform computer operations √
3.1 Identify and explain the functions, general features and capabilities of √
both hardware and software
3.2 Prepare and use appropriate hardware and software according to task √
requirement
3.3 Use appropriate devices and procedures to transfer files/data √
Date Developed: Document No. NTTA-TM1-01
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BASIC COMPETENCIES
CAN I…?
1. Participate in workplace communication √
1.1 Obtain and convey workplace information √
1.2 Complete relevant work related documents √
1.3 Participate in workplace meeting and discussion √
2. Work in a team environment √
2.1 Describe and identify team role and responsibility in a team √
2.2 Describe work as a team member √
3. 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 √
4. Practice occupational health and safety √
4.1 Evaluate hazard and risks √
4.2 Control hazards and risks √
4.3 Maintain occupational health and safety awareness √
COMMON COMPETENCIES
CAN I…?
1. Develop and update industry knowledge √
1.1 Identify and access key sources of information on the industry √
1.2 Access, apply and share industry information √
1.3 Update continuously relevant industry knowledge √
2. Observe workplace hygiene procedures √
2.1 Practice personal grooming and hygiene √
2.1 Practice personal grooming and hygiene √
2.2 Practice safe and hygienic handling, storage and disposal of food, √
beverage and materials
3. Perform computer operations √
3.1 Identify and explain the functions, general features and capabilities of √
both hardware and software
3.2 Prepare and use appropriate hardware and software according to task √
requirement
3.3 Use appropriate devices and procedures to transfer files/data √
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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.

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Evidences/Proof of Current Competencies (Sample)

Form 1.2: Evidence of Current Competencies acquired related to Job/Occupation

Current
Proof/Evidence Means of validating
competencies
2. Prepare and Demonstration
produce pastry
products
1.2 Prepare Hands-on
pastry
products
2.2 Decorate and He /She demonstrates on how to Demonstration
present pastry present pastry products
products
2.3 Store pastry Hands-on
products
3. Prepare and present Hands-on
gateaux, tortes and
cakes
3.1Prepare sponge and Hands-on
cakes
3.2 Prepare and use Certificate
fillings
3.3 Decorate cakes Demonstration
3.4 Present cakes Demonstration
3.5 Store cakes Hands-on
4. Prepare and display Hands-on
petits fours
4.1 Prepare iced petits Hands-on
fours

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4.2 Prepare fresh petits Hands-on
fours
4.3 Prepare marzipan Hands-on
petits fours
4.4 Prepare Hands-on
caramelized petits
fours
4.5 Display petits fours Demonstration
4.6 Store petits fours Hands-on
5. Present desserts Demonstration
5.1 Prepare and serve Hands-on
plated desserts
5.2 Plan, prepare and Written Exam
present dessert buffet
selection or plating
5.3 Store and package Written Exam
desserts

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 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
Outcomes based on CBC
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 products
3. Prepare and present gateaux,
tortes and cakes
Required Units of
Competency/Learning
Outcomes based on CBC
3.1 Prepare sponge and cakes
3.2 Prepare and use fillings
3.3 Decorate cakes
3.4 Present cakes 4.2 Prepare fresh petits fours
Gaps/Requirements
2. Prepare and produce 1.Prepare and produce
pastry products bakery products
2.1 Prepare pastry 1.1 Prepare bakery
products products
2.2 Decorate and present 1.2 Decorate and present
pastry products bakery products
2.3 Store pastry products 1.3Store bakery products
3. Prepare and present
gateaux, tortes and cakes
3.1 Prepare sponge and
cakes
3.2 Prepare and use
fillings
3.3 Decorate cakes
3.4 Present cakes
Training
Gaps/Requirements
3.5 Store cakes
4. Prepare and display
petits fours
4.1 Prepare iced petits
fours

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 3.5 Store cakes 4.3 Prepare marzipan
petits fours

4. Prepare and display petits fours 4.4 Prepare caramelized

petits fours
4.1 Prepare iced petits fours 4.5 Display petits fours
4.2 Prepare fresh petits fours 4.6 Store petits fours
4.3 Prepare marzipan petits fours 5. Present desserts
4.4 Prepare caramelized petits 5.1 Prepare and serve
fours plated desserts
4.5 Display petits fours 5.2 Plan, prepare and
present dessert buffet
selection or plating
4.6 Store petits fours 5.3 Store and package
desserts
5. Present desserts
5.1 Prepare and serve plated
desserts
5.2 Plan, prepare and present
dessert buffet selection or plating
5.3 Store and package desserts

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.Prepare and produce bakery products Preparing and producing bakery
products
1.1 Prepare bakery products

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1.2 Decorate and present bakery products Decorating and presenting bakery
products
1.3Store bakery products Storing bakery products

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 In template form, the session plan will look like this.
SESSION PLAN
Sector : TOURISM
Qualification Title : BREAD AND PASTRY PRODUCTION NC II
Unit of Competency : Prepare and produce bakery products
Module Title : PREPARING AND PRODUCING BAKERY PRODUCTS
Learning Outcomes:

1.1 Prepare bakery products;

1.2 Decorate and present bakery products;
1.3 Store bakery products
A. INTRODUCTION: The module covers the knowledge, skills and attitude required to be able to prepare and produce a range of high-quality
bakery products in commercial food production environments and hospitality establishments.
B. LEARNING ACTIVITIES
LO 1: Prepare bakery products
Learning Content Methods Presentation Practice Feedback Resources Time

Date Developed: Document No. NTTA-TM1-01

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 Culinary and Lecture to Class Read information sheet Answer Self Refer to CBLM,
technical terms on (1.1-1) culinary check (1.1-1) Answer Key Internet,
related to and technical terms (1.1-1)
bakery products related to bakery
products

 Baking Read information sheet

Self Refer to
equipment Group discussion on (1.1-2) baking Answer Answer Key
equipment check (1.1-2)
(1.1-2)

 Specific baking Read information sheet

ingredients and Group discussion/interaction on (1.1-3) specific Answer Self
Refer to
baking ingredients check (1.1-3)
its substitution Answer Key
and its substitution (1.1-3)
 Applied
mathematical Read information sheet
operations Assignment method on (1.1-4) applied
mathematical Answer Self Refer to
operations check (1.1-4) Answer Key
(1.1-4)
Read information sheet
 Types, kinds on (1.1-5) types, kinds
and Competency-based learning and classification of
classification of materials method bakery products
bakery Read information sheet Answer Self Refer to
products on (1.1-6) mixing check (1.1-5) Answer Key
procedures/formulatio (1.1-5)
 Mixing n/recipes and desired
procedures/for Group discussion/interaction product
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 mulation/recipe characteristics of Answer Self
s and desired variety bakery check (1.1-6) Refer to
product products Answer Key
characteristics (1.1-6)
of variety
bakery products Read information sheet
on (1.1-7) baking
techniques,
appropriate
 Baking
Competency-based learning conditions and
techniques,
materials method enterprise
appropriate
requirements and Answer Self
conditions and
standards check (1.1-7) Refer to
enterprise
Answer Key
requirements
Read information sheet (1.1-7)
and standards
on (1.1-8) temperature
ranges in baking
bakery products
 Temperature Assignment method
ranges in Read information sheet
baking bakery on (1.1-9) Answer Self
Refer to
products check (1.1-8)
occupational health Answer Key
and safety (1.1-8)

 Occupational Competency-based learning

health and materials method
safety

Date Developed: Document No. NTTA-TM1-01

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 Answer Self
check (1.1-9) Refer to
Answer Key
(11-9)
LO 2: Decorate and Present Bakery Products

Date Developed: Document No. NTTA-TM1-01

May 2019 Issued by:
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 Regular and Competency-based learning Read information sheet Answer Self Refer to
special fillings materials method on (1.2-1) regular and check (1.2-1) Answer Key
and special fillings and (1.2-1)
coating/icing, coating/icing, glazes
glazes and and decorations
decorations
Read information sheet
on (1.2-2) decorative
Self Refer
Competency-based learning techniques and rules Answer to
 Decorative materials method for garnishing Answer Key
check (1.2-2)
techniques and (1.2-2)
rules for Read information sheet
garnishing on (1.2-3) the tools
and materials in
Competency-based learning decorating, finishing
materials method and presenting
Refer to
 The tools and Answer Self Answer Key
materials in Read information sheet check (1.2-3)
(1.2-3)
decorating, on Read (1.2-4)
finishing and standards and
presenting procedures in
Group discussion/interaction decorating, finishing
and presenting bakery
products Refer to
 Standards and Answer Self Answer Key
procedures in Read information sheet (1.2-4)
check (1.2-4)
decorating, on (1.2-5) OHS
finishing and
presenting Read information sheet
Date Developed: Document No. NTTA-TM1-01
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 bakery products on (1.3-1) different
Group discussion/interaction kinds of packaging
materials to be used
Refer to
 OHS Group discussion/interaction Read information sheet Answer Key
on (1.3-2) shelf-like of (1.2-5)
bakery products Answer Self
Refer to
check (1.2-5)
Answer Key
 Different kinds Read information sheet (1.3-1)
of packaging on (1.3-3) standards
materials to be Group discussion/interaction and procedures in Answer Self
storing bakery check (1.3-1)
used
products

Competency-based learning Refer to

 Shelf-life of materials method Read information sheet Answer Key
bakery products on (1.3-4) standards Answer Self (1.3-2)
and procedures in check (1.3-2)
packaging bakery
 Standards and products Refer to
procedures in Answer Key
storing bakery Read information sheet (1.3-3)
Competency-based learning on (1.3-5) OHS Answer Self
products check (1.3-3)
materials method

Refer to
Group discussion/interaction Answer Key
 Standards and
Date Developed: Document No. NTTA-TM1-01
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 procedures in (1.3-4)
packaging Answer Self
bakery products check (1.3-4)
 OHS Refer to
Answer Key
(1.3-4)

Answer Self
check (1.3-5)

LO3: Store bakery

products
 Different kinds Read information sheet Answer self Refer to Competency-
of packaging  Modular/self-paced on no. 1.3-1 check 1.3-1 answer key Based
materials to be Different kinds of 1.3-1 Learning
used packaging Material
materials to be (CBLM)
used

Date Developed: Document No. NTTA-TM1-01

May 2019 Issued by:
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  Shelf-life of Read information sheet Answer self Refer to Competency-
bakery  Demonstration/Appl on no. 1.3-2 Shelf-life check 1.3-2 answer key Based
products ication of bakery products 1.3-2 Learning
Material
(CBLM)
 Standards and Read information sheet Answer self Refer to Competency-
procedures in  Actual Presentation on no. 1.3-3 Standard check 1.3-3 answer key Based
storing bakery and procedures in 1.3-3 Learning
products storing bakery Material
products (CBLM)
 Standards and Read information sheet Answer self Refer to Competency-
procedures in on no.1.3-4 Standards check 1.3-4 answer key Based
packaging  Demonstration/Appli and procedures in 1.3-4 Learning
bakery cation packaging bakery Material
products products (CBLM)
 OHS Read information sheet Answer self Refer to Competency-
(Occupational  Competency-based on no. 1.3-5 OHS check 1.3-5 answer key Based
Helath Sfety) (Occupational 1.3-5 Learning
Helath Sfety) Material
(CBLM)
C. ASSESSMENT PLAN
 Written Test
 Performance Test

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 D. TEACHER’S SELF-REFLECTION OF THE SESSION :
Being the Teacher in the class session, my self-reflection is that the learner/student is aware of what the class is or he/she must have basic learning’s about the
session, so that he/she can adopt gradually the discussion.

Prepared by:
ANNA MAE BASTISMO
Trainer

Date Developed: Document No. NTTA-TM1-01

May 2019 Issued by:
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 Date Developed: Document No. NTTA-TM1-01
Trainers Methodology Level I July 2010 Issued by:
Date Revised:
February 2012 Page 46 of 250
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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

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
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 (Bread and Pastry Production NC II
COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

Prepare and produce Preparing and producing

TRS741379
1.
bakery products bakery products

Prepare and produce Preparing and producing

TRS741380
2.
pastry products pastry products

Prepare and present Preparing and presenting

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

Prepare and display petits Preparing and displaying

TRS741344
4.
fours petits fours

TRS741343
5. Present desserts Presenting desserts

Date Developed: Document No. NTTA-TM1-07

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Methodology Level I Date Revised:
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 MODULE CONTENT

UNIT OF COMPETENCY: PREPARE AND PRODUCE BAKERY PRODUCTS

MODULE TITLE: PREPARING AND PRODUCING BAKERY PRODUCTS

MODULE DESCRIPTOR: The module covers the knowledge, skills and attitude required
to be able to prepare and produce a range of high-quality
bakery products in commercial food production
environments and hospitality establishments

NOMINAL DURATION: 25 hours

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

LO1. Prepare bakery products

LO2. Decorate and present bakery products

LO3. Store bakery products

Date Developed: Document No. NTTA-TM1-07

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
May 2019 Page 49 of 61
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LO1. PREPARE BAKERY PRODUCTS

CONTENTS:
 Culinary and technical terms related to bakery products

Date Developed: Document No. NTTA-TM1-07

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
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  Baking equipment
 Specific baking ingredients and its substitution
 Applied mathematical operations
 Types, kinds and classification of bakery products
 Mixing procedures/formulation/recipes and desired product characteristics of
variety bakery products
 Baking techniques, appropriate conditions and enterprise requirements and
standards
 Temperature ranges in baking bakery products
 Occupational health and safety

ASSESSMENT CRITERIA:
1. Appropriate equipment are used according to required bakery products and
standard operating procedures
2. Ingredients are selected, measured and weighed according to recipe requirements
and established standards and procedures
3. Variety of bakery products are prepared according to standard mixing
procedures/formulation/recipes and desired product characteristics
4. Bakery products are baked according to techniques and appropriate conditions;
and enterprise requirement and standards
5. Required oven temperature is selected to bake goods in accordance with the
desired characteristics, standards recipe and specifications and enterprise practices

CONDITIONS:

The participants will have access to:

 Personal Protective Equipment

 Small hand tools
 Heavy duty equipments
 Pans and pots
 Measuring equipment
 Set of knives
 Calculator
 CD’s, VHS
 Hand-outs

ASSESSMENT METHODS:
 Oral questioning
 Written examination
 Observation
 Demonstration (Projects
Date Developed: Document No. NTTA-TM1-07
Trainers July 2010 Issued by:
Methodology Level I Date Revised:
May 2019 Page 51 of 61
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LO2. DECORATE AND PRESENT BAKERY PRODUCTS

Date Developed: Document No. NTTA-TM1-07

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
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CONTENTS:

 Regular and special fillings and coating/icing, glazes and decorations

 Decorative techniques and rules for garnishing
 The tools and materials in decorating, finishing and presenting
 Standards and procedures in decorating, finishing and presenting bakery
products
 OHS

ASSESSMENT CRITERIA:

1. Required and appropriate fillings and coating/icing, glazes and decorations

for variety of bakery products are prepared in accordance with standard
recipes, enterprise standards and/or customer preferences
2. Bakery products are filled and decorated as required and appropriate in
accordance with standard recipes and/or enterprise standards and
customer preferences
3. Bakery items are finished according to desired product characteristics
4. Bakery products are presented according to standards and procedures

CONDITIONS:

Students/trainees must be provided with the following:

Date Developed: Document No. NTTA-TM1-07

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  Spatula
 Parchment paper
 Piping bag
 Pastry brush
 pastry bag
 turntable
 serrated knife
 grater
 Seeds and nuts, fresh and preserved/crystallized fruits
 Ganache, fondants, flavored and colored sugar, butter creams
 Savory fillings, jellies and glazes

METHODOLOGIES:

 Lecture/discussion
 Demonstration/application
 Oral Presentation
ASSESSMENT METHODS:

 Oral questioning
 Written examination
 Observation
 Demonstration

Date Developed: Document No. NTTA-TM1-07

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
May 2019 Page 54 of 61
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LO3. STORE BAKERY PRODUCTS

Date Developed: Document No. NTTA-TM1-07

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
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CONTENTS:

 Different kinds of packaging materials to be used

 Shelf-life of bakery products
 Standards and procedures in storing bakery products
 Standards and procedures in packaging bakery products
 OHS

ASSESSMENT CRITERIA:

1. Packaging materials are selected according to types, kinds and

classification of bakery products
2. Shelf-life of baked products are determined according to established
standards and procedures
3. Bakery products are stored according to established standards and
procedures
4. Appropriate packaging are selected for the preservation of product
freshness and eating characteristics

CONDITIONS:

Students/trainees must be provided with the following:

Date Developed: Document No. NTTA-TM1-07

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
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  Storage area
 Packaging and labeling materials
 Bakery products
 Containers
 Display cabinet
 Refrigerator

METHODOLOGIES:

 Lecture/Discussion
 Demonstration/Application
 Actual Presentation

ASSESSMENT METHODS:

 Oral questioning
 Written examination
 Direct observation
 Demonstration

Date Developed: Document No. NTTA-TM1-07

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
May 2019 Page 57 of 61
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 Learning Experiences

Learning Outcome 1
Prepare bakery products

Learning Activities Special Instructions

Read information sheet on (1.1-1) culinary If you have some problem on the content of
and technical terms related to bakery the information sheet don’t hesitate to
products approach your facilitator. If you feel that you
are now knowledgeable on the content of the
information sheet, you can now answer self-
check provided in the module.
Answer Self check (1.1-1) Compare your answer to the answer key
no.1.1-1. If you got 100% correct answer in
this self-check, you now move to the
information sheet. If not, review the
information sheet and go over the self-check.
Read information sheet on (1.1-2) baking If you have some problem on the content of
equipment the information sheet don’t hesitate to
approach your facilitator. If you feel that you
are now knowledgeable on the content of the
information sheet, you can now answer self-
check provided in the module.
Answer Self check (1.1-2) Compare your answer to the answer key
no.1.1-2. If you got 100% correct answer in
this self-check, you now move to the
information sheet. If not, review the
information sheet and go over the self-check.
Read information sheet on (1.1-3) specific If you have some problem on the content of
baking ingredients and its substitution the information sheet don’t hesitate to
approach your facilitator. If you feel that you
are now knowledgeable on the content of the
information sheet, you can now answer self-
check provided in the module.
Answer Self check (1.1-3) Compare your answer to the answer key
no.1.1-3. If you got 100% correct answer in
this self-check, you now move to the
information sheet. If not, review the
information sheet and go over the self-check.

Date Developed: Document No. NTTA-TM1-07

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
May 2019 Page 58 of 61
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Read information sheet on (1.1-4) applied If you have some problem on the content of
mathematical operations the information sheet don’t hesitate to
approach your facilitator. If you feel that
you are now knowledgeable on the content
of the information sheet, you can now
answer self-check provided in the module.
Answer Self check (1.1-4) Compare your answer to the answer key
no.1.1-4. If you got 100% correct answer in
this self-check, you now move to the
information sheet. If not, review the
information sheet and go over the self-
check.
Read information sheet on (1.1-5) types, If you have problems on the content of the
kinds and classification of bakery information sheet don’t hesitate to approach
products your facilitator. If you feel that you are now
knowledgeable on the content you can now
answer self-check provided in the module.
Answer Self check (1.1-5) Compare your answer to the answer key
no.1.1-5. If you got 100% correct answer in
this self-check, you now move to the
information sheet. If not, review the
information sheet and go over the self-
check.
Read information sheet on (1.1-6) mixing If you have problems on the content of the
procedures/formulation/recipes and information sheet don’t hesitate to approach
desired product characteristics of variety your facilitator. If you feel that you are now
bakery products knowledgeable on the content you can now
answer self-check provided in the module.
Answer Self check (1.1-6) Compare your answer to the answer key
no.1.1-6. If you got 100% correct answer in
this self-check, you now move to the
information sheet. If not, review the
information sheet and go over the self-check.
Read information sheet on (1.1-7) baking If you have problems on the content of the
techniques, appropriate conditions and information sheet don’t hesitate to approach
enterprise requirements and standards your facilitator. If you feel that you are now
knowledgeable on the content you can now
answer self-check provided in the module.
Answer Self check (1.1-7) Compare your answer to the answer key
no.1.1-7. If you got 100% correct answer in
this self-check, you now move to the
information sheet. If not, review the
information sheet and go over the self-
check.

Date Developed: Document No. NTTA-TM1-07

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
May 2019 Page 59 of 61
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Read information sheet on (1.1-8)
temperature ranges in baking bakery
products
Answer Self check (1.1-8)
Read information sheet on
occupational health and safety
Answer Self check (1.1-9)
Read information sheet on (1.2-1) regular
and special fillings and coating/icing,
glazes and decorations
Answer Self check (1.2-1)
Read information sheet on (1.2-2)
decorative techniques and rules for
garnishing
Answer Self check (1.2-2)
Trainers
Methodology Level I
Prepare and
Produce Bakery
Products
If you have problems on the content of the
information sheet don’t hesitate to approach
your facilitator. If you feel that you are now
knowledgeable on the content you can now
answer self-check provided in the module.
Compare your answer to the answer key
no.1.1-8. If you got 100% correct answer in
this self-check, you now move to the
information sheet. If not, review the
information sheet and go over the self-
check.
(1.1-9) If you have problems on the content of the
information sheet don’t hesitate to approach
your facilitator. If you feel that you are now
knowledgeable on the content you can now
answer self-check provided in the module.
Compare your answer to the answer key
no.1.1-9. If you got 100% correct answer in
this self-check, you now move to the
information sheet. If not, review the
information sheet and go over the self-
check.
If you have problems on the content of the
information sheet don’t hesitate to approach
your facilitator. If you feel that you are now
knowledgeable on the content you can now
answer self-check provided in the module.
Compare your answer to the answer key
no.1.2-1. If you got 100% correct answer in
this self-check, you now move to the
information sheet. If not, review the
information sheet and go over the self-
check.
If you have problems on the content of the
information sheet don’t hesitate to approach
your facilitator. If you feel that you are now
knowledgeable on the content you can now
answer self-check provided in the module.
Compare your answer to the answer key
no.1.2-2. If you got 100% correct answer in
this self-check, you now move to the
information sheet. If not, review the
information sheet and go over the self-
check.
Date Developed: Document No. NTTA-TM1-07
July 2010 Issued by:
Date Revised:
May 2019 Page 60 of 61
Developed by: ABLLANA
ANNA MAE TECHNICAL AND
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Revision # 01
Read information sheet on (1.2-3) the tools
and materials in decorating, finishing and
presenting
Answer Self check (1.2-3)
Read information sheet on Read (1.2-4)
standards and procedures in decorating,
finishing and presenting bakery products
Answer Self check (1.2-4)
Read information sheet on (1.2-5) OHS
Answer Self check (1.2-5)
Read information sheet on (1.3-1) different
kinds of packaging materials to be used
Answer Self check (1.3-1)
Trainers
Methodology Level I
Prepare and
Produce Bakery
Products
If you have problems on the content of the
information sheet don’t hesitate to approach
your facilitator. If you feel that you are now
knowledgeable on the content you can now
answer self-check provided in the module.
Compare your answer to the answer key
no.1.2-3. If you got 100% correct answer in
this self-check, you now move to the
information sheet. If not, review the
information sheet and go over the self-
check.
If you have problems on the content of the
information sheet don’t hesitate to approach
your facilitator. If you feel that you are now
knowledgeable on the content you can now
answer self-check provided in the module.
Compare your answer to the answer key
no.1.2-4. If you got 100% correct answer in
this self-check, you now move to the
information sheet. If not, review the
information sheet and go over the self-
check.
If you have problems on the content of the
information sheet don’t hesitate to approach
your facilitator. If you feel that you are now
knowledgeable on the content you can now
answer self-check provided in the module.
Compare your answer to the answer key
no.1.2-5. If you got 100% correct answer in
this self-check, you now move to the
information sheet. If not, review the
information sheet and go over the self-
check.
If you have problems on the content of the
information sheet don’t hesitate to approach
your facilitator. If you feel that you are now
knowledgeable on the content you can now
answer self-check provided in the module.
Compare your answer to the answer key
no.1.3-1. If you got 100% correct answer in
this self-check, you now move to the
information sheet. If not, review the
information sheet and go over the self-
check.
Date Developed: Document No. NTTA-TM1-07
July 2010 Issued by:
Date Revised:
May 2019 Page 61 of 61
Developed by: ABLLANA
ANNA MAE TECHNICAL AND
BASTISMO VOCATIONAL,INC.
Revision # 01
Read information sheet on (1.3-3)
standards and procedures in storing
bakery products
Answer Self check (1.3-3)
Read information sheet on (1.3-4)
standards and procedures in packaging
bakery products
Answer Self check (1.3-4)
Read information sheet on (1.3-5) OHS
Answer Self check (1.3-5)
Trainers
Methodology Level I
Prepare and
Produce Bakery
Products
If you have problems on the content of the
information sheet don’t hesitate to approach
your facilitator. If you feel that you are now
knowledgeable on the content you can now
answer self-check provided in the module.
Compare your answer to the answer key
no.1.3-3. If you got 100% correct answer in
this self-check, you now move to the
information sheet. If not, review the
information sheet and go over the self-
check.
If you have problems on the content of the
information sheet don’t hesitate to approach
your facilitator. If you feel that you are now
knowledgeable on the content you can now
answer self-check provided in the module.
Compare your answer to the answer key
no.1.3-4. If you got 100% correct answer in
this self-check, you now move to the
information sheet. If not, review the
information sheet and go over the self-
check.
If you have problems on the content of the
information sheet don’t hesitate to approach
your facilitator. If you feel that you are now
knowledgeable on the content you can now
answer self-check provided in the module.
Compare your answer to the answer key
no.1.3-5. If you got 100% correct answer in
this self-check, you now move to the
information sheet. If not, review the
information sheet and go over the self-
check.
Date Developed: Document No. NTTA-TM1-07
July 2010 Issued by:
Date Revised:
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 INFORMATION SHEET 1.3-1
PREPARE BAKERY PRODUCTS

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Select packaging materials
2. Packaging bakery products
3. Storing bakery products

This lesson describes the skills and knowledge required to package and label
prepared bakery products for storage and transportation. It requires the ability to
check the quality of food and select correct packaging materials.

Food packaging-enclosing the food in a material for physical, chemical,

biological protection and tempering resistance; it provides nutrition information
of the food being consumed.

The aim of packaging is to keep the food in good condition until it is sold and
consumed, and to encourage customers to purchase the product. Correct
packaging is essential to achieve these objectives.

 Packaging should provide the correct environmental conditions for good

starting from time food is packed until the time of consumption.

Date Developed: Document No. NTTA-TM1-07

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Self- Check ______

Multiple Choice: Encircle your answer at the space provided

1. Percent contain of starch in flour.

1. a. 64 – 71% b. 65-72 % c. 66-73% d. 67-74%
2. Is a formed when insoluble proteins are hydrated.
a. Gluten b. Water c. Yeast d. Fat
3. Enzymes that starch change in sugar.
a. Diastatic b. Bread improvers c. Fat d.Gluten
4. Controls fermentation
a.Sugar b. Yeast c. Salt d. Water
5. Unicellular Organism that contains a multitude carrying out of series in chemical
reactions.
a. Sugar b.Yeast C. Salt d.Fat
6. Dissolves and disperses salt and sugars.
a.Fat b.Gluten c. Water d.Salt
7. Contains chemical stimulants ensuring adequate source of nitrogen.
a.Water b.Bread Improvers C.Margarine d.Salt
8. A generic term of Oil, Butter, Margarine
a. Gluten b.Bread Improvers c.Fat d. Sugar
9. Is to increase the food value in protein and mineral.
a.Milk powder b.Bread improvers
10. Emulsifier and can give better color and appearance to baked products
a. Butter b.Fat c.Glutten d. Egg

Date Developed: Document No. NTTA-TM1-07

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 ANSWER KEY ____

1. 64 – 71%
2. Gluten
3. Diastatic
4. Salt
5. Yeast
6. Water
7. Bread Improvers
8. Fat
9. Milk Powder
10. Egg

Date Developed: Document No. NTTA-TM1-07

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 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

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 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

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 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

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 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

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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

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 TABLE OF SPECIFICATION

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

TOTAL

Date Developed: Document No. NTTA-TM1-07

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Performance Test

Specific Instruction for the Candidate

Qualification

Unit of Competency

General Instruction:

Specific Instruction:

Date Developed: Document No. NTTA-TM1-07

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QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
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 knowledge  Satisfactory  Not Satisfactory
was:

Date Developed: Document No. NTTA-TM1-07

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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

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 Supervise
Work-Based
Learning

Date Developed: Document No. NTTA-TM1-07

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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.

2.

3.

4.

5.

Note: In making the Self-Check for your Qualification, all required competencies
should beTrainers Date Developed:
specified. It is therefore Document
a Trainer toNo.
beNTTA-TM1-07
Methodology Level I July 2010 required of
Issued by:
well- versed
Page 76 of 61
of the CBC or TR of the program qualification he is teaching.
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Evidences/Proof of Current Competencies(Sample)

Form 1.2: Evidence of Current Competencies acquired related to Job/Occupation

Current
Proof/Evidence Means of validating
competencies

Date Developed: Document No. NTTA-TM1-07

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 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
1.

Required Units of Current Competencies Training

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

3.

4.

Date Developed: Document No. NTTA-TM1-07

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 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 Title/Module of
Gaps Duration (hours)
Instruction

Date Developed: Document No. NTTA-TM1-07

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 TRAINING PLAN

Qualification: ____________________________
Trainees’ Training Mode of Facilities/Tools and Assessment Date and
Training Activity/Task Staff Venue
Requirements Training Equipment Method Time

Date Developed: Document No. NTTA-TM1-07

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 Technical Education and Skills Development Authority
Date Developed: Document No. NTTA-TM1-07
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 ___(your institution)___
Instructions:
TRAINEE’S RECORD BOOK 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
I.D. 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
Trainee’s No._______________ “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
NAME: ___________________________________________________ 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
QUALIFICATION: PLUMBING NC II_______ ink. Avoid any corrections or erasures and maintain the cleanliness of this
record.
TRAINING DURATION :____________________________ 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.
TRAINER: __________________________________________________

THANK YOU.
NOTES:

__________________________________________________________
__________________________________________________________
Date Developed: Document No. NTTA-TM1-07
Trainers July 2010 Issued by:
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__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________

Date Developed: Document No. NTTA-TM1-07

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Unit of Competency: 1 PREPARE PIPES FOR INSTALLATION

NC Level I Unit of Competency: 2 PERFORM MINOR CONSTRUCTION WORKS

Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks
NC Level I
 Lay out
measurements Learning Task/Activity Required Date Instructors
 Cut pipe Outcome Accomplished Remarks
within the Perform
required length piping lay outs
and according Cut pipes
to job through walls
requirements and floors
 Thread pipes
in accordance
with standard ____________________ ______________________
thread Trainee’s Signature Trainer’s Signature
engagement

__________________ ___________________
Trainee’s Signature Trainer’s Signature

Date Developed: Document No. NTTA-TM1-07

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Unit of Competency: 3 MAKE PIPING JOINTS AND CONECTIONS Unit of Competency: 4 PERFORM SINGLE UNIT PLUMBING
INSTALLATION AND ASSEMBLES

NC Level I
NC Level I
Learning Task/Activity Required Date Instructors
Outcome Accomplished Remarks Learning Outcome Task/Activity Date Instructors
Required Accomplished Remarks
Fit-up joints
and fittings for Prepare for
PVC pipe plumbing works
Perform Install pipe and
threaded pipe fittings
joints and Install hot and cold
connections water supply
Caulk joints\ Install/assemble
_____________________ ______________________ plumbing fixtures
Trainee’s Signature Trainer’s Signature
_____________________ ____________________
Trainee’s Signature Trainer’s Signature

Unit of Competency: 5 PERFORM PLUMBING REPAIR AND

MAINTENANCE WORKS

NC Level I
Date Developed: Document No. NTTA-TM1-07
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 Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks
 Clear
clogged
pipes
clear
clogged
fixtures
______________________ ____________________
Trainee’s Signature Trainer’s Signature

Date Developed: Document No. NTTA-TM1-07

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 TRAINEE’S PROGRESS SHEET

Name : JUAN DELA CRUZ Trainer :

Nominal
Qualification : Machining NC I :
Duration
Training Date Date Trainee’s Supervisor’s
Units of Competency Training Activity Rating
Duration Started Finished Initial Initial

Total
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

PREPARATIO Aver
N age
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/out
puts are
clarified
General
Average
Facilitate
Learning
Session
Training Activity Matrix

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

Rejoinder/Motivation
(List down all observations on
Facilities/Tools and the progress of
(Specific Activities of each Name of
Equipment needed each trainee for
Trainee for the day here) Workstation1
for the workstation the day will be
and activities here) written here

(Specific Activities of each

Trainee here) (List down all observations on
Facilities/Tools and the progress of
Name of
Equipment needed each trainee for
Workstation 2
for the workstation the day will be
and activities here) written here

(List down all observations on

Facilities/Tools and the progress of
(Specific Activities of each Name of
Equipment needed each trainee for
Trainee for the day here) Workstation 3
for the workstation the day will be
and activities here) written here
(List down all observations on
Facilities/Tools and the progress of
(Specific Activities of each Name of
Equipment needed each trainee for
Trainee for the day here) Workstation 4
for the workstation the day will be
and activities here) written 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 #2
 HOUSEKEEPING SCHEDULE
Qualification Station/Bldg Welding (WAF)

Area/Section

In-Charge

Schedule for the 2nd Semester, 2011

Responsible
ACTIVITIES Daily Every Weekly Every Monthly Remarks
Person other 15th 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
and unnecessary objects;
• Ceilings free from cobwebs
and dangling items
• Floor is kept dry; no broken
tiles or protruding objects
• Equipped with dipper and
pails; properly located after
use
 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: