BREAD AND PASTRY PRODUCTION NC II

Sector : TOURISM

Qualification Title: BREAD AND PASTRY PRODUCTION NC II

Unit of Competency: Present Dessert

Module Title: Presenting Dessert

CLARET COLLEGE OF ISABELA

Isabela City, Basilan
 HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL

Welcome to the module in BREAD AND PASTRY PRODUCTION NCII

QUALIFICATION. This module contains training materials and activities for
you to complete.
The unit of competency “Presenting Desserts” contains knowledge,
skill and attitude for TRAINEES.
You are required to go through, a series of learning activities in order
to complete each learning outcome of the module. In each learning outcome
are Information Sheet, Self-Checks, Task Sheets and Job Sheets. The follow
these activities on your own. If you have questions, don’t hesitate to ask
your facilitator for assistance.
The goal of this course is the development of practical skills in
supervising work-based training. Tools in planning, monitoring and
evaluation of work-based training shall be prepared during workshop to
support in the implementation of the training program.
This module is prepared to help you achieve the required competency,
in “BREAD AND PASTRY PRODUCTION NCII”
This module be the source of information for you to acquire knowledge
and skills particular competency independently and at your own pace, with
minimum supervision or help from your facilitator.
Remember to:
 Work through all the information and complete the activities in each
section.
 Read information sheets and complete the self-check. Answer keys are
included in this package to allow immediate feedback. Answering the
self-check will help you acquire the knowledge content of this
competency.
 Perform the task sheets and job sheets until your are confident that
your output confirms to the performance criteria checklist that allows
the sheets.
 Submit outputs of the task sheets and job sheets to your facilitator for
evaluation and recording in the Accomplishment Chart. Outputs shall
serve as your portfolio during the institutional competency evaluation.
A certificate of achievement will be awarded to you after passing the
evaluation. You must pass the institutional competency evaluation for
the competency before moving to another competency.
 Plan Training Session

Sample Data Gathering Instrument for Trainee’s Characteristics

Please answer the following instrument according to the
characteristics described below. Encircle the letter of your choice that best
describes you as a learner. Blank spaces are provided for some data that
need your response.
Characteristics of learners

Language, Average grade in: Average grade in:

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

Cultural and Ethnicity/culture:

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

Education & Highest Educational Attainment:

general a. High School Level
knowledge
b. High School Graduate
c. College Level
d. College Graduate
e. with units in Master’s degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Sex a. Male
b. Female
Age Your age: _____
 Characteristics of learners
Physical ability 1. Disabilities (if any) _____________________
2. Existing Health Conditions (Existing illness
if any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others (please specify) ___________________

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

Previous List down trainings related to TM

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

Special courses Other courses related to TM

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

Learning styles a. Visual - The visual learner takes mental

pictures of information given, so in order
for this kind of learner to retain
information, oral or written, presentations
of new information must contain diagrams
and drawings, preferably in color. The
visual learner can't concentrate with a lot
of activity around him and will focus better
and learn faster in a quiet study
environment.
b. Kinesthetic - described as the students in
the classroom, who have problems sitting
still and who often bounce their legs while
tapping their fingers on the desks. They are
often referred to as hyperactive students
with concentration issues.
 Characteristics of learners

c. Auditory- a learner who has the ability to

remember speeches and lectures in detail
but has a hard time with written text.
Having to read long texts is pointless and
will not be retained by the auditory learner
unless it is read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities
where they can watch, listen and then
review what has happened.
f. Theorist - Learns most when ideas are
linked to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others (please specify)
___________________________
e.
FORM 1.1 SELF-ASSESSMENT CHECK
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary data
or information which is essential in planning training sessions.
Please check the appropriate box of your answer to the questions
below.
CORE COMPETENCIES
CAN I…? YES NO
1. Prepare and produce bakery products
1.1 Prepare bakery products √
1.2 Decorate and present bakery products √
1.3 Store bakery products √
2. Prepare and produce pastry products
2.1 Prepare pastry products √
2.2 Decorate and present pastry products √
2.3 Store pastry products √
2.4 Prepare pastry 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 √
3.5 Store cakes √
4. Prepare and display petits fours
4.1 Prepare iced petits fours √
4.2 Prepare fresh petits fours √
4.3 Prepare marzipan petits fours √
4.4 Prepare caramelized petits fours √
4.5 Display petits fours √
4.6 Store petits fours √
5. Present desserts
5.1 Present and serve plated desserts √
5.2 Plan, prepare and present dessert buffet selection or √
plating
5.3 Store and package desserts √
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.
Evidences/Proof of Current Competencies (Sample)
Form 1.2: Evidence of Current Competencies acquired related to
Job/Occupation

Current competencies Proof/Evidence Means of validating

BASIC COMPETENCIES
1. Participate in
workplace
communication
1.1 Obtain and convey
workplace information
1.2 Complete relevant work- Certificate of Submitted authenticated
related documents Employment copy of Certificate of
Employment
1.3 Participate in workplace
meeting and discussion
2. Work in a team
environment
2.1 Describe and identify team Certificate of Submitted authenticated
role and responsibility in a Employment copy of Certificate of
team Employment
2.2 Describe work as a team
member
3. Practice career
professionalism
3.1 Integrate personal objectives Transcript of Submitted authenticated
with organizational goals Records copy of Transcript of
3.2 Set and meet work priorities Records
3.3 Maintain professional
growth and development
4. Practice occupational
health and safety
4.1 Evaluate hazard and risks Transcript of Submitted authenticated
4.2 Control hazards and risks Records copy of Transcript of
4.3 Maintain occupational Records
health and safety awareness

COMMON COMPETENCIES

1. Develop and update

 industry knowledge
Certificate of Submitted authenticated
1.1 Identify and access key
Employment copy of Certificate of
sources of information on
Employment
the industry
1.2 Access, apply and share
industry information
1.3 Update continuously
relevant industry knowledge
1.4 Identify and access key
sources of information on
the industry
2. Observe workplace hygiene
procedures Certificate of Submitted authenticated
2.1 Practice personal grooming Employment copy of Certificate of
and hygiene Employment
2.2 Practice safe and hygienic
handling, storage and disposal
of food, beverage and materials
3. Perform computer
operations
3.1Identify and explain the
functions, general features Transcript of Submitted authenticated
and capabilities of both Records copy of Transcript of
hardware and software Records
3.2Prepare and use appropriate
hardware and software
according to task
requirement
3.3Use appropriate devices and
procedures to transfer
files/data
3.4Produce accurate and
complete data according to
the requirements
3.5 Maintain computer system
4. Perform workplace and
safety practices Certificate of Submitted authenticated
4.1 Practice workplace safety, Employment copy of Certificate of
security and hygiene Employment
systems, processes and
operations
4.2 Respond appropriately to
faults, problems and
emergency situations in line
with enterprise guidelines
4.3 Maintain safe personal
 presentation standards
5. Provide effective customer
service Certificate of Submitted authenticated
5.1 Apply effective verbal and Employment copy of Certificate of
non-verbal communication Employment
skills to respond to
customer needs
5.2 Provide prompt and quality
service to customer
5.3 Handle queries promptly
and correctly in line with
enterprise procedures
5.4 Handle customer
complaints, evaluation and
recommendations
CORE COMPETENCIES
1. Prepare and produce bake
products Transcript of Submitted authenticated
1.1 Prepare bakery products Records copy of Transcript of
1.2Decorate and present bakery Records
products
1.3 Store bakery products
2. Prepare and produce pastry
products
2.1 Prepare pastry products
Transcript of Submitted authenticated
2.2 Decorate and present pastry Records copy of Transcript of
products Records
2.3 Store pastry products

3. Prepare and present

gateaux, tortes and cakes
3.1 Prepare sponge and cakes Transcript of Submitted authenticated
3.2 Prepare and use fillings Records copy of Transcript of
3.3 Decorate cakes Records
3.4 Present cakes
3.5 Store cakes
4. Prepare and display petits
fours
4.1 Prepare iced petits fours
Transcript of Submitted authenticated
Records copy of Transcript of
4.2 Prepare fresh petits fours Records
4.3 Prepare marzipan petits
fours
4.4 Prepare caramelized petits
 fours
4.5 Display petits fours
4.6 Store petits fours
5. Present desserts
5.1 Prepare and serve plated
desserts
Transcript of Submitted authenticated
5.2 Plan, prepare and Records copy of Transcript of
5.3 present dessert buffet Records
selection or plating
 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/Requirement
Outcomes based on CBC s
BASIC COMPETENCIES
1. Participate in 1. Participate in
workplace workplace
communication communication
1.1 Obtain and convey 1.1 Obtain and convey
workplace information workplace information
1.2 Complete relevant work 1.2 Complete relevant
related documents work related documents
1.3 Participate in 1.3 Participate in
workplace meeting and workplace meeting and
discussion discussion
2. Work in a team 2. Work in a team
environment environment
2.1 Describe and identify 2.1 Describe and identify
team role and team role and
responsibility in a team responsibility in a team
2.2 Describe work as a 2.2 Describe work as a
team member team member
3. Practice career 3. Practice career
professionalism professionalism
3.1 Integrate personal 3.1 Integrate personal
objectives with objectives with
organizational goals organizational goals
3.2 Set and meet work 3.2 Set and meet work
priorities priorities
3.3 Maintain professional 3.3 Maintain professional
growth and development growth and development
4. Practice 4. Practice
 occupational health occupational
and safety health and safety
4.1 Evaluate hazard and 4.1 Evaluate hazard and
risks risks
4.2 Control hazards and 4.2 Control hazards and
risks risks
4.3 Maintain occupational 4.3 Maintain occupational
health and safety health and safety
awareness awareness
COMMON COMPETENCIES
1. Develop and update 1. Develop and update
industry knowledge industry knowledge
1.1 Identify and access key 1.1 Identify and access
sources of information key sources of
on the industry information on the
industry
1.2 Access, apply and 1.2 Access, apply and
share industry share industry
information information

1.3 Update continuously 1.3 Update continuously

relevant industry relevant industry
knowledge knowledge
2. Observe workplace 2. Observe workplace
hygiene procedures hygiene procedures
2.1 Practice personal 2.1 Practice personal
grooming and hygiene grooming and
hygiene
2.2 Practice safe and 2.2 Practice safe and
hygienic handling, storage hygienic handling, storage
and disposal of food, and disposal of food,
beverage and materials beverage and materials
3. Perform computer 3. Perform computer
operations operations
3.1Identify and explain the 3.1 Identify and explain
functions, general the functions, general
features and features and
capabilities of both capabilities of both
hardware and software hardware and software
3.2 Prepare and use 3.2 Prepare and use
appropriate hardware appropriate hardware and
and software according software according to task
to task requirement requirement
3.3 Use appropriate devices 3.3 Use appropriate
and procedures to devices and procedures to
transfer files/data transfer files/data
3.4 Produce accurate and 3.4 Produce accurate and
complete data according to complete data
the requirements according to the
requirements
3.5 Maintain computer 3.5 Maintain computer
system system
4. Perform workplace 4. Perform workplace
and safety practices and safety practices
4.1 Practice workplace 4.1 Practice workplace
safety, security and safety, security and
hygiene systems, hygiene systems,
processes and processes and
operations operations
4.2 Respond appropriately 4.2 Respond
to faults, problems and appropriately to
emergency situations in faults, problems and
line with enterprise emergency situations
guidelines in line with enterprise
guidelines
4.3 Maintain safe personal 4.3 Maintain safe
presentation standards personal presentation
standards
5. Provide effective 5. Provide effective
customer service customer service
5.1 Apply effective verbal 5.1 Apply effective
and non-verbal verbal and non-verbal
communication skills to communication skills to
respond to customer respond to customer
needs needs
5.2 Provide prompt and 5.2 Provide prompt and
quality service to quality service to
customer customer
5.3 Handle queries 5.3 Handle queries
promptly and correctly promptly and correctly in
in line with enterprise line with enterprise
procedures procedures
5.4 Handle customer 5.4 Handle customer
complaints, evaluation and complaints, evaluation
recommendations and recommendations
CORE COMPETENCIES
1. Prepare and produce 1. Prepare and produce
bakery products bakery products
1.1 Prepare bakery 1.1 Prepare bakery
products products
1.2 Decorate and present 1.2 Decorate and present
bakery products bakery products
1.3 Store bakery products 1.3 Store bakery products
2. Prepare and produce 2. Prepare and produce
pastry products pastry products
2.1 Prepare pastry 2.1 Prepare pastry
products products
2.2 Decorate and present 2.2 Decorate and present
pastry products pastry products
2.3 Store pastry products 2.3 Store pastry products
3. Prepare and present 3. Prepare and present
gateaux, tortes and gateaux, tortes and
cakes cakes
3.1 Prepare sponge and 3.1 Prepare sponge and
cakes cakes
3.2 Prepare and use fillings 3.2 Prepare and use
fillings
3.3 Decorate cakes 3.3 Decorate cakes
3.4 Present cakes 3.4 Present cakes
3.5 Store cakes 3.5 Store cakes
4. Prepare and display 4. Prepare and display
petits fours petits fours
4.1 Prepare iced petits 4.1 Prepare iced petits
fours fours
4.2 Prepare fresh petits 4.2 Prepare fresh petits
fours fours
4.3 Prepare marzipan petits 4.3 Prepare marzipan
fours petits fours
4.4 Prepare caramelized 4.4 Prepare caramelized
petits fours petits fours
4.5 Display petits fours 4.5 Display petits fours
4.6 Store petits fours 4.6 Store petits fours
5. Present desserts 5. Present desserts
5.1 Prepare and serve 5.1 Prepare and
plated desserts serve plated
desserts
5.2 Plan, prepare and 5.2 Plan, prepare
present dessert buffet and present
selection or plating dessert buffet
 selection or
plating
5.3 Store and package 5.3 Store and
desserts 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
2. Prepare and produce pastry products Presenting Desserts

3. Prepare and present gateaux, tortes

and cakes
4. Prepare and display petites fours
5. Present desserts
 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 : Present Dessert
Module Title : Preparing Dessert
Learning Outcomes:
LO.1 Prepare and serve plated desserts
LO.2 Plan, prepare and present dessert buffet selection or plating
LO.3 Store and package desserts

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

B. LEARNING ACTIVITIES: PREPARING DESSERTS

LO 1: Prepare and serve plated desserts
Learning Content Methods Presentation Practice Feedback Resources Time

Date Developed: Document No. NTTA-TM1-01

December 2020 Issued by:
Trainers Methodology Level I Date Revised:
Page 16 of 250
NTTA
Templates Developed by:
Jessa Mae B. Morales
Revision # 01
  Preparing Lecture Read information Answer self- Com
Desserts by sheet 1.1-1 check 1.1-1 ans
portioned and Group Discussion 1.1
Prepare dessert by
presented portioned and
according to presented
product items, according to
occasion and product items,
enterprise occasion and
standards and enterprise
procedures standards and
Video Presentation/
Demonstration procedures.

Observe trainer
while preparing all
the product items.

LO: 2 Plan , prepare and present dessert buffet selection or plating

 Preparing Lecture Read information Answer self- Com
desserts buffet sheet 1.1-1 check 1.2-1 ans
services are Actual Demonstration 1.2
Prepare desserts
planned and On- the-job training buffet services are
utilize according Video Presentation planned
to available and utilized
facilities, according to
equipment and available facilities,
customer/ equipment and
enterpriser customer/
requirements entrepriser
requirements.
C. ASSESSMENT PLAN
 Written Test
 Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION

Date Developed: Document No. NTTA-TM1-01

December Issued by:
Trainers 2020
Methodology Level I Date Revised: Page 17 of 250
NTTA
Templates Developed by:
Jessa Mae B.
Morales Revision # 01
 PARTS OF A COMPETENCY-BASED LEARNING MATERIAL

References/Further Reading

Performance Criteria Checklist

Operation/Task/Job Sheet

Self Check Answer Key

Self Check

Information Sheet

Learning Experiences

Learning Outcome Summary

Module
Module Content
Content

Module
List of Competencies
Content

Module Content

Module Content

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

(Qualification Title)
COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

Date Developed: Document No. NTTA-TM1-07
Trainers December 2020 Issued by:
Methodology Level I Date Revised:
Page 18 of 61
Developed by:
NTTA
Templates Jessa Mae B. Morales
Revision # 01
 Preparing and
Prepare and produce
1. producing bakeryTRS741379
bakery products
products

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

Prepare and present Preparing and present

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

Prepare and display Preparing and display

TRS741344
4.
petits fours petits fours

TRS741343
5. Present Dessert Presenting Dessert

MODULE CONTENT

UNIT OF COMPETENCY: Prepare Desserts

MODULE TITLE: Preparing Desserts

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

NOMINAL DURATION: 11 HRS

LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Present and Serve plated desserts
2. Plan, Prepare and present dessert buffet selection or plating
3. Store and Package Desserts

ASSESSMENT CRITERIA:

Date Developed: Document No. NTTA-TM1-07

Trainers December 2020 Issued by:
Methodology Level I Date Revised:
Page 19 of 61
Developed by:
NTTA
Templates Jessa Mae B. Morales
Revision # 01
 1. Preparing desserts are portioned and presented according to products
items, occasion and enterprise standards and procedures.
2. Preparing are plated and decorated in accordance with enterprise
standards and procedures.
3. Preparing dessert buffet services are planned and utilized according to
available facilities, equipment and customer/ enterprise requirements
4. Preparing of desserts are prepared and arranged in accordance with
enterprise standards and procedures.
5. Preparing desserts that stored in accordance with the required
temperature and customer’s specifications
6. Preparing desserts that are packaged in accordance with established
standards and procedures.

LEARNING OUTCOME NO. 1

Presents and Serve Plated Desserts

Contents:

1. Portion control and presentation of dessert

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

The participants will have access to:

1. Measuring Devices
2. Piping bags and attachment
3. China ware
4. Decorating materials
Assessment Method:

Date Developed: Document No. NTTA-TM1-07

Trainers December 2020 Issued by:
Methodology Level I Date Revised:
Page 20 of 61
Developed by:
NTTA
Templates Jessa Mae B. Morales
Revision # 01
 1. Oral- Recitation
2. Written Examination
3. Observation
Methodology:
Lecture/Discussion
Demonstration/Application
Oral Presentation

Learning Experiences

Learning Outcome 1
(LO TITLE)

Learning Activities Special Instructions

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

Date Developed: Document No. NTTA-TM1-07

Trainers December 2020 Issued by:
Methodology Level I Date Revised:
Page 21 of 61
Developed by:
NTTA
Templates Jessa Mae B. Morales
Revision # 01
Read: Information Sheet 5.1-1 PASTRY PRODUCTION NCII. Your
output shall serve as one of your
portfolio for your Institutional
Competency Evaluation for
Presenting Desserts.
Feel free to show your outputs to
your trainer as you accomplish
them for guidance and evaluation.

This learning Outcome deals with

the development of the Institutional
Competency Evaluation tool which
trainers use in evaluating their
trainees after finishing a
competency of the qualification.

Go through the learning activities

outlined for you on the left column
to gain the necessary information
or knowledge before doing the tasks
to practice on performing the
requirements of the evaluation tool.

After doing all the activities for this

LO1: Presents and Serve Plated
Desserts; you are ready to proceed
to the next LO2; Plan prepare and
conduct a dessert trolley and
presentation.

Date Developed: Document No. NTTA-TM1-07

Trainers December 2020 Issued by:
Methodology Level I Date Revised:
Page 22 of 61
Developed by:
NTTA
Templates Jessa Mae B. Morales
Revision # 01
 Information Sheet 5.1-1

(Present and Serve Plated Dessert)

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

1. Present and Serve Plated Desserts

2. Plan, Prepare and present dessert buffet selection or plating

(Introductory Paragraph)

(Body)

Date Developed: Document No. NTTA-TM1-07

Trainers December 2020 Issued by:
Methodology Level I Date Revised:
Page 23 of 61
Developed by:
NTTA
Templates Jessa Mae B. Morales
Revision # 01
 Self- Check ______

(Type of Test) : (Instruction)

Date Developed: Document No. NTTA-TM1-07

Trainers December 2020 Issued by:
Methodology Level I Date Revised:
Page 24 of 61
Developed by:
NTTA
Templates Jessa Mae B. Morales
Revision # 01
 ANSWER KEY ____

1.
2.
3.
4.
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

Trainers December 2020 Issued by:
Methodology Level I Date Revised:
Page 25 of 61
Developed by:
NTTA
Templates Jessa Mae B. Morales
Revision # 01
 Performance Criteria Checklist ______

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

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

Trainers December 2020 Issued by:
Methodology Level I Date Revised:
Page 26 of 61
Developed by:
NTTA
Templates Jessa Mae B. Morales
Revision # 01
 Performance Criteria Checklist ______

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

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…





Date Developed: Document No. NTTA-TM1-07

Trainers December 2020 Issued by:
Methodology Level I Date Revised:
Page 27 of 61
Developed by:
NTTA
Templates Jessa Mae B. Morales
Revision # 01
 









NOTE: *Critical aspects of competency

TABLE OF SPECIFICATION

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

TOTAL

Performance Test

Date Developed: Document No. NTTA-TM1-07

Trainers December 2020 Issued by:
Methodology Level I Date Revised:
Page 28 of 61
Developed by:
NTTA
Templates Jessa Mae B. Morales
Revision # 01
Specific Instruction for the Candidate

Qualification

Unit of Competency

General Instruction:

Specific Instruction:

QUESTIONING TOOL

Date Developed: Document No. NTTA-TM1-07

Trainers December 2020 Issued by:
Methodology Level I Date Revised:
Page 29 of 61
Developed by:
NTTA
Templates Jessa Mae B. Morales
Revision # 01
 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  Satisfactory  Not
knowledge was: Satisfactory

Date Developed: Document No. NTTA-TM1-07

Trainers December 2020 Issued by:
Methodology Level I Date Revised:
Page 30 of 61
Developed by:
NTTA
Templates Jessa Mae B. Morales
Revision # 01
Templates for Inventory of Training Resources
Resources for presenting instruction
 Print Resources As per TR As per Remarks
Inventory

 Non Print Resources As per TR As per Remarks

Inventory

Resources for Skills practice of Competency #1

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

 Tools As per TR As per Remarks

Inventory

 Equipment As per TR As per Remarks

Inventory

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

Date Developed: Document No. NTTA-TM1-07

Trainers December 2020 Issued by:
Methodology Level I Date Revised:
Page 31 of 61
Developed by:
NTTA
Templates Jessa Mae B. Morales
Revision # 01
 Supervise Work-Based Learning

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…? YE NO
S
1.

2.

3.

Date Developed: Document No. NTTA-TM1-07

Trainers December 2020 Issued by:
Methodology Level I Date Revised:
Page 32 of 61
Developed by:
NTTA
Templates Jessa Mae B. Morales
Revision # 01
CORE COMPETENCIES
CAN I…? YE NO
S

4.

5.

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.

Date Developed: Document No. NTTA-TM1-07

Trainers December 2020 Issued by:
Methodology Level I Date Revised:
Page 33 of 61
Developed by:
NTTA
Templates Jessa Mae B. Morales
Revision # 01
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

Trainers December 2020 Issued by:
Methodology Level I Date Revised:
Page 34 of 61
Developed by:
NTTA
Templates Jessa Mae B. Morales
Revision # 01
 Identifying Training Gaps

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

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

Form 1.3 Summary of Current Competencies Versus Required

Competencies (Sample)

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirement
Outcomes based on CBC s
1.

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirement
Outcomes based on CBC s
2.

3.

4.

Date Developed: Document No. NTTA-TM1-07

Trainers December 2020 Issued by:
Methodology Level I Date Revised:
Page 35 of 61
Developed by:
NTTA
Templates Jessa Mae B. Morales
Revision # 01
 Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.

Form No. 1.4: Training Needs (Sample)

Module
Gaps Title/Module of Duration (hours)
Instruction

Date Developed: Document No. NTTA-TM1-07

Trainers December 2020 Issued by:
Methodology Level I Date Revised:
Page 36 of 61
Developed by:
NTTA
Templates Jessa Mae B. Morales
Revision # 01
 TRAINING PLAN

Qualification:
____________________________

Trainees’ Training Training

Requirements Activity/Task
 and for whatever purpose it will serve
you. It is therefore important that all its
contents are viably entered by both the
trainees and instructor.
Technical Education and Skills The Trainees’ Record Book
Development Authority contains all the required competencies in
___(your institution)___ your chosen qualification. All you have to
do is to fill in the column “Task
Required” and “Date Accomplished” with
TRAINEE’S RECORD BOOK 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
I.D. indicate his/her remarks on the
“Instructors Remarks” column regarding
the outcome of the task accomplished by
the trainees. Be sure that the trainee will
Trainee’s No._______________ personally accomplish the task and
confirmed by the instructor.
It is of great importance that the
content should be written legibly on ink.
NAME: Avoid any corrections or erasures and
________________________________________ maintain the cleanliness of this record.
___________ This will be collected by your
trainer and submit the same to the
Vocational Instruction Supervisor (VIS)
QUALIFICATION: PLUMBING NC
and shall form part of the permanent
II_______
trainee’s document on file.

TRAINING DURATION
THANK YOU.
:____________________________

TRAINER:
________________________________________
__________

Instructions:
This Trainees’ Record Book (TRB)
is intended to serve as record of all
accomplishment/task/activities while
undergoing training in the industry. It
will eventually become evidence that can
be submitted for portfolio assessment
 NOTES:

_____________________________________
_____________________
_____________________________________
_____________________
_____________________________________
_____________________
_____________________________________
_____________________
_____________________________________
_____________________
_____________________________________
_____________________
_____________________________________
_____________________
_____________________________________
_____________________
_____________________________________
_____________________
_____________________________________
_____________________
_____________________________________
_____________________
_____________________________________
_____________________
_____________________________________
_____________________
_____________________________________
_____________________
_____________________________________
_____________________
 NC Level I
Unit of Competency: 1 PREPARE PIPES
Lear Task/Act Date Instruct
FOR INSTALLATION
ning ivity Accompli ors
Outco Required shed Remark
NC Level I me s

Learni Task/Ac Date Instruc Perfo

ng tivity Accompli tors rm
Outcome Require shed Remar piping
d ks lay
outs
 Lay out Cut
measure pipes
ments throug
 Cut h
pipe walls
within and
the floors
required
length
and ____________________
according ______________________
to job Trainee’s Signature
requirem Trainer’s Signature
ents
 Thread
pipes in
accordan
ce with
standard
thread
engagem
ent

__________________
___________________
Trainee’s Signature
Trainer’s Signature

Unit of Competency: 2 PERFORM MINOR

CONSTRUCTION WORKS
 Learning Task/Activity Date
Unit of Competency: 3 MAKE PIPING Outcome Required Accomplish
JOINTS AND CONECTIONS d
Prepare for
NC Level I plumbing works
Install pipe and
Learni Task/Ac Date Instruc fittings
ng tivity Accompli tors Install hot and
Outcom Required shed Remar cold water supply
e ks Install/assemble
Fit-up plumbing fixtures
joints
and _____________________
fittings ____________________
for PVC
pipe Trainee’s Signature
Perfor Trainer’s Signature
m
threade
d pipe
joints
and
connect
ions
Caulk
joints\
_____________________
______________________
Trainee’s Signature
Trainer’s Signature

Unit of Competency: 5 PERFORM

PLUMBING REPAIR AND
MAINTENANCE
WORKS

NC Level I
Lear Task/Acti Date Instruct
ning vity Accomplis ors
Outco Required hed Remark
me s

Clear
Unit of Competency: 4 PERFORM clogg
SINGLE UNIT PLUMBING ed
INSTALLATION pipes
AND ASSEMBLES clear
clogg
ed
NC Level I fixtur
 es Trainee’s Signature
______________________ Trainer’s Signature
____________________
TRAINEE’S PROGRESS SHEET

Name : Trainer :
Nominal
Qualification : :
Duration
Training Training Date Date
Units of Competency Rating
Activity Duration Started Finished

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

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

Facilitate Learning Session

Training Activity Matrix

Facilities/To Venue
Date &
Training Activity Trainee ols and Remarks
(Workstatio Time
Equipment
n/ Area)
Prayer    
   
Recap of Activities 8:00  
All AM to
Unfreezing  
trainee   8:30  
Activities AM
s 
Feedback of      
Training
         
Rejoinder/Motivati
       
on
(List down all
  observation
Facilities/Too
s on the
ls and
progress of
(Specific Activities Equipment Name of
each
of each Trainee for needed for Workstation
trainee for
the day here)   the 1   the day will
workstation
be written
and activities
here
here)
(Specific Activities (List down all
observation
of each Trainee   Facilities/Too   s on the
here) ls and
progress of
    Equipment Name of   each
needed for Workstation
      trainee for
the 2
the day will
workstation
      be written
and activities
here
here)
(List down all
observation
Facilities/Too
s on the
ls and
progress of
(Specific Activities Equipment Name of
each
of each Trainee for   needed for Workstation  
trainee for
the day here) the 3
the day will
workstation
be written
and activities
here
here)
(List down all
observation
Facilities/Too
s on the
ls and
progress of
(Specific Activities Equipment Name of
each
of each Trainee for   needed for Workstation  
trainee for
the day here) the 4
the day will
workstation
be written
and activities
here
here)
Minutes of the Meeting Template

Minutes of the Meeting

 Focus Group Discussion

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

CBT Concerns Discussions Resolutions/Agreement

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

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

Training Evaluation Report

1. Title of the Report

2. Executive summary

3. Rationale

4. Objectives

5. Methodology

6. Results and discussion

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

7. Recommendation

Maintain Training Facilities

 Template #1
OPERATIONAL PROCEDURE
Equipment Type
Equipment Code
Location
Operation Procedure:
 Template #2
HOUSEKEEPING SCHEDULE
Qualificat Station/Bld
Welding (WAF)
ion g
Area/Sect
ion
In-Charge
Schedule for the 2nd Semester,
2011
Dai Eve Wee Ever Mon Rema
Responsi
ly ry kly y thly rks
ACTIVITIES ble
oth 15th
Person
er Day
Da
y
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/r
ust
 • cobwebs and
outdated/unne
cessary
objects/items
• obstructions
• any used
materials/scra
ps (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/locat
ions
• 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
• Water systems
is functional:
no
dripping/dama
 ged faucets or
pipes
• Drainage
system is
working, no
water-clogged
areas
• No offensive
odor
• Lights
/Ventilation –
OK
9. Clean and check
wash area:
• Walls/Floors- –
free from oils,
molds, broken
tiles, gums,
stains or
graffiti
• Drainage
system is
functional
• Water system
functional; no
dripping
faucets or
leaking pipes
• Free from
unnecessary
objects (mops,
rags)
10. Clean and
maintain work
shop
surroundings by
sweeping/
removing fallen
leaves, branches,
debris and other
refuse,
impounded
water, clearing
pathways of
obstructions
11. Disposal of
waste materials
 (Follow waste
segregation
system)
Template #3
GMAW WORKSHOP HOUSEKEEPING SCHEDULE
DAILY TASK YES NO
Dispose segregated waste; clean garbage cans
Sweep floors; if wet, wipe dry
Wipe and clean whiteboards
Clean and arrange working tables
Clean and check mounting of machines/equipment
Before leaving, collect stubs and other welding wastes.
WEEKLY TASK YES NO
Clean posters, visual aids and update
accomplishment/Progress Charts
Clean bulbs/lamps/ceilings/walls
Clean/Wash of windows/glasses/mirrors
Clean and check tools, machines, supplies, materials
Sanitize garbage receptacles
Empty water collector; clean body of Water Dispenser
MONTHLY TASK YES NO
Conduct inventory
Clean and arrange tool room
Inspect electrical system; clean cables, wires
Clean instructional materials & modules; arrange and put in
order
Inspect and clean air-conditioning equipment filter; clean body
 Template #4
WELDING EQUIPMENT MAINTENANCE SCHEDULE*
8 HOURS 50 Hours 100 HOURS
•  •


Template #5
EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE
EQUIPMENT CODE
LOCATION
Schedule for the Month of March
ACTIVITIES MANPO Dai Ever Weekl Eve Mont Remark
WER ly y y ry hly s
Othe 15t
r h
Day Day
1. Check panel
board, and
circuit
breakers’
electrical
connections,
cables and
outlets
 Clean and
kept dry
 Parts are
well-
secured/atta
ched
 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/sp
eed); 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

Qualificatio
n
Area/Sectio
In-Charge
n

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: