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Trainees-Progress-Sheet Final

Ekamveer Singh Bhangu completed a 500-hour training program for Bread and Pastry Production NC II from March 1, 2021 to May 30, 2021 under the supervision of trainer Ednelyn B. Tatualla. The training covered core competencies in preparing and producing bakery products, decorating and presenting bakery products, and storing bakery products. Bhangu demonstrated competence in all training activities, as indicated by ratings from both himself and Tatualla. Upon completion, Bhangu qualified for the Bread and Pastry Production NC II certification.

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Ednelyn Tatualla
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229 views6 pages

Trainees-Progress-Sheet Final

Ekamveer Singh Bhangu completed a 500-hour training program for Bread and Pastry Production NC II from March 1, 2021 to May 30, 2021 under the supervision of trainer Ednelyn B. Tatualla. The training covered core competencies in preparing and producing bakery products, decorating and presenting bakery products, and storing bakery products. Bhangu demonstrated competence in all training activities, as indicated by ratings from both himself and Tatualla. Upon completion, Bhangu qualified for the Bread and Pastry Production NC II certification.

Uploaded by

Ednelyn Tatualla
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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TRAINEE’S PROGRESS SHEET

Name : Ekamveer Singh Bhangu Trainer : Ednelyn B. Tatualla


Nominal
Qualification : Bread and Pastry Production NC II : 500 HRS
Duration
Units of Training Date Date Trainee’s Supervisor’s
Training Activity Rating
Competency Duration Started completed Initial Initial
Core 1 : PREPARE
AND PRODUCE
BAKERY
PRODUCTS
Prepare bakery
products Select, measure and weigh
required ingredients
according to recipe or
production requirements
and established standards
and procedures.

Prepare variety of bakery


March March 25,
products according to 200 hrs. Competent ESB VA
1, 2021 2021
standard mixing
procedures/formulation/reci
pes and desired product
characteristics.

Use appropriate equipment


according to required bakery
products and standard
operating procedures.
Bake bakery products
according to techniques and
appropriate conditions, and
enterprise requirements and
standards.

Select required oven


temperature to bake goods in
accordance with the desired
characteristics, standards
recipe specifications and
enterprise practices.
Decorate and 200 hrs. March April 16, 2021 Competent ESB VA
present bakery Prepare a variety of fillings 27,
products and coating/icing, glazes and 2021
decorations for bakery
products according to
standard recipes, enterprise
standards and/or customer
preferences.

Require and appropriate


bakery products are filled
and decorated in accordance
with standard recipes and/or
enterprise standards and
customer preferences.

Finish bakery items


according to desired product
characteristics.
Present baked products
according to established
standards and procedures.

Store bakery
products
Store bakery products
according to established
standards and procedures. April
100 hrs. 17, May 30, 2021 Competent ESB VA
Select appropriate packaging 2021
for the preservation of
product freshness and eating
characteristics.
Total March
500hrs May 30, 2021 Competent ESB VA
1, 2021

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 rating

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