SELF-ASSESSMENT CHECK

FORM 4.1 Self - Assessment Checklist

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 /
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 /
4.5 Store cakes /
4. PREPARE AND DISPLAY PETITS FOURS
4.1 Prepare iced petit fours /
4.2 Prepare fresh petit fours /
4.3 Prepare marzipan petit fours /
4.4 Prepare caramelized petit fours /
4.5 Display petit fours /
4.6 Store petit fours /
5. PRESENT DESSERTS
5.1 Present and served plated desserts /
5.2 Plan, prepare and present buffet selection or plating /
5.3 Store and package desserts /

Determining and Validating Trainees Current Competencies

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 Evidences/Proof of Current Competencies acquired related to
Job/Occupation.
Form 4.2 Evidence of Current Competencies
Current
Competencies Proof/Evidence Means of validating

1. PREPARE AND PRODUCE BAKERY PRODUCTS

1.1 Prepare bakery Certificate of Submitted of Authenticated
products Training copy of Certificate of
Training

1.2 Decorate and Certificate of Submitted of Authenticated

present bakery Training copy of Certificate of
products Training

1.3 Store bakery Certificate of Submitted of Authenticated

products Training copy of Certificate of
Training

3. PREPARE AND PRESENT GATEAUX, TORTES, AND CAKES

3.1 Prepare sponge Certificate of Submitted of Authenticated
and cakes Training copy of Certificate of
Training
3.2 Prepare and use Certificate of Submitted of Authenticated
fillings Training copy of Certificate of
Training
3.3 Decorate cakes Certificate of Submitted of Authenticated
Training copy of Certificate of
Training
3.4 Present cakes Certificate of Submitted of Authenticated
Training copy of Certificate of
Training
3.5 Store cakes Certificate of Submitted of Authenticated
Training copy of Certificate of
Training
4. PREPARE AND DISPLAY PETITS FOURS
4.1 Prepare iced petit Certificate of Submitted of Authenticated
fours Training copy of Certificate of
Training
4.2 Prepare fresh petit Certificate of Submitted of Authenticated
fours Training copy of Certificate of
Training
4.3 Prepare marzipan Certificate of Submitted of Authenticated
petit fours Training copy of Certificate of
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 Training
4.4 Prepare Certificate of Submitted of Authenticated
caramelized petit Training copy of Certificate of
fours Training
4.5 Display petit fours Certificate of Submitted of Authenticated
Training copy of Certificate of
Training
4.6 Store petit fours Certificate of Submitted of Authenticated
Training copy of Certificate of
Training
5. PRESENT DESSERTS
5.1 Present and Certificate of Submitted of Authenticated
served plated desserts Training copy of Certificate of
Training
5.2 Plan, prepare and Certificate of Submitted of Authenticated
present buffet Training copy of Certificate of
selection or plating Training
5.3 Store and package Certificate of Submitted of Authenticated
desserts Training copy of Certificate of
Training

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 4.3 COMPARING AND CROSS MATCHING OF COMPETENCIES
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 4.3 Summary of Current Competencies versus Required
Competencies (sample)
Required Units of Current Training
Competency/Learning Competencies Gaps/Requiremen
Outcomes based on CBC ts
1. PREPARE AND PACKAGE BAKERY PRODUCTS
1.1 Prepare bakery Prepare bakery
products products

1.2 Decorate and present Decorate and

bakery products present bakery
products

1.3 Store bakery products Store bakery

products
2. PREPARE AND PRODUCE PASTRY PRODUCTS
2.1 Prepare pastry Prepare pastry
products products
2.2 Decorate and present Decorate and
pastry products present pastry
products
2.3 Store pastry products Store pastry
products
3. PREPARE AND PRESENT GATEAUX, TORTES, AND CAKES
3.1 Prepare sponge and Prepare sponge and
cakes cakes
3.2 Prepare and use Prepare and use
fillings fillings
3.3 Decorate cakes Decorate cakes
3.4 Present cakes Present cakes
3.5 Store cakes Store cakes

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4. PREPARE AND DISPLAY PETIT FOURS
4.1 Prepare iced petit fours Prepare iced petit
fours
4.2 Prepare fresh petit Prepare fresh petit
fours fours
4.3 Prepare marzipan Prepare marzipan
petit fours petit fours
4.4 Prepare caramelized Prepare
petit fours caramelized petit
fours
4.5 Display petit fours Display petit fours
4.6 Store petit fours Store petit fours
5. PRESENT DESSERTS
5.1 Present and served Present and served
plated desserts plated desserts
5.2 Plan, prepare and Plan, prepare and
present buffet selection or present buffet
plating selection or plating
5. 3 Store and package Store and package
desserts desserts

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 FORM 4.4 SUMMARIES OF CURRENT COMPETENCIES VERSUS
REQUIRED COMPETENCIES
Training Needs Module Title/Module of
(Learning Outcomes) Instruction
2.1 Prepare pastry products

2.2 Decorate and present pastry

products
PREPARING AND PRODUCING
PASTRY PRODUCTS
2.3 Store pastry products

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 TRAINING PLAN
QUALIFICATION: BREAD AND PASTRY PROUCTION NC II
Trainees’ Facilities/
Training Mode of Assessment Date and
Training Staff Tools and Venue
Activity/Task Training Method Time
Requirements Equipment
1. Prepare and 1.1 Prepare *Coordin 4.1 Commercial August 05,
produce bakery bakery ator mixers and  Hands- on 2024
products products Faica attachments 8:00AM
Partoza 4.2 Cutting  Direct to
1.2 Decorate observation
Internship implements 4:00PM
and present
*Supervis 4.3 Scales
bakery  Demonstratio
or 4.4 Measure TR-
products n
Nancy BREAD AND
1.3 Store Chiong- PASTRY
bakery Magban PRODUCTION Dan’s
products ua NC II Pastries
Promulgated
July 2009 31
4.5 Bowls
4.6 Ovens
4.7 Moulds
4.8 Baking
sheets and
containers
4.9 Various
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 shapes and
sizes and pans
2. Prepare and 2.1 Prepare 4.1 Commercial Dan’s August 05,
produce pastry pastry mixers and Pastries  Hands- on 2024
products products attachments 8:00AM
4.2 Cutting  Direct to
2.2 Decorate observation
Internship implements 4:00PM
and present *Coordin 4.3 Scales
pastry ator  Demonstratio
4.4 Measures
products Faica n
4.5 Bowls
2.3 Store Partoza 4.6 Ovens
pastry 4.7 Moulds,
products *Supervis shapes and
or cutters
Nancy 4.8 Baking
Chiong- sheets and
Magban containers
ua 4.9 Various
shapes and
sizes of pans
3.Prepare and 3.1. Prepare 4.1 Commercial Dan’s August 05,
present sponge and mixers and Pastries  Hands- on 2024
gateaux, tortes cakes attachments 8:00AM
and cakes 4.2 Whisks  Direct to
3.2. Prepare observation
Internship 4.3 Beaters 4:00PM
use fillings
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 3.3. Decorate *Coordin 4.4 Spatulas,
cakes ator wooden spoons  Demonstratio
Faica 4.5 Cutting n
3.4. Present
Partoza implements for
cakes
nuts and fruits
3.5. Store *Supervis 4.6 Graters
cakes or 4.7 Scales,
Nancy measures
Chiong- 4.8 Bowl cutters
Magban 4.9 Piping bags
ua and
attachments
4.10 Ovens
4.11 Cake and
sponges tins
and moulds
4. Prepare and 4.1. Prepare 2.1 Fresh fruits Dan’s August 05,
display petit iced petit 2.2 Glazes Pastries  Hands- on 2024
fours fours 2.3 Fondant 8:00AM
icing  Direct to
4.2. Prepare observation
Internship 2.4 Chocolate 4:00PM
fresh petit *Coordin
fours ator Demonstration
4.3. Prepare Faica
marzipan petit Partoza

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 fours
*Supervis
4.4. Prepare
or
caramelized
Nancy
petit fours
Chiong-
4.5. Display Magban
petit fours ua
4.6. Store petit
fours
5. Present 5.1. Present 3.1 Commercial Dan’s August 05,
desserts and served mixers and Pastries  Hands- on 2024
plated attachments 8:00AM
desserts *Coordin 3.2 Whisks  Direct to
Internship ator 3.3 Beaters observation 4:00PM
Faica 3.4 Spatulas
5.2. Plan, Partoza 3.5 Wooden Demonstration
prepare and spoons
present buffet *Supervis 3.6 Cutting
selection or or implements for
plating Nancy nuts and fruits
Chiong- 3.7 Graters
Magban 3.8 Scales
5.3. Store and ua 3.9 Measures
package 3.10 Bowl
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 desserts cutters
3.11 Piping
bags and
attachments
3.12 Ovens
3.13 Cake and
sponge tins and
moulds

Prepared by:
RODRIGAZO
Danica B. Rodrigazo
Trainer

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 TRAINEE’S PROGRESS SHEET

NAME: NASER USMAN TRAINER: DANICA B.

RODRIGAZO
QUALIFICATIONS: BREAD AND PASTRY PRODUCTION NCII NOMINAL DURATION: 105
HOURS

Units of Trainee’s
Training Date Date Supervisor’
Competenc Training Activity Rating Initial
Duration Started Finished s Initial
y
1. Prepare 1.1 Prepare bakery
and produce products
USMAN
bakery AUGUST AUGUST
1.2 Decorate and
products 24 hours Competent Nacy Chiong
present bakery products 05, 2024 09, 2024
1.3 Store bakery
products
2. Prepare 2.1. Prepare pastry AUGUST Competent

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and produce products USMAN Nacy Chiong
pastry
2.2 Decorate and AUGUST
products
present pastry products 05, 2024 May 09,
24 hours 2024
2.3 Store pastry
products
3. Prepare 3.1. Prepare sponges
and present and cakes
USMAN Nacy Chiong
gateaux,
3.2. Prepare and use
tortes and AUGUST AUGUST
fillings 24 hours Competent
cakes 05, 2024 09,2024
3.3. Decorate cakes
3.4. Present cakes
3.5. Store cakes
4.Prepare 4.1. Prepare iced petit 24 hours AUGUST AUGUST Competent
and display fours 05,2024 09, 2024
petit fours
4.2. Prepare fresh petit
fours
4.3. Prepare marzipan USMAN Nacy Chiong
petit fours
4.4. Prepare caramelized

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 petit fours
4.5. Display petit fours
4.6. Store petit fours
5. Present 5.1. Present and served
desserts plated desserts
5.2. Plan, prepare and
AUGUST AUGUST USMAN Nacy Chiong
present buffet selection 24 hours Competent
05,2024 09,2024
or plating
5.3. Store and package
desserts

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

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 SIBUGAY TECHNICAL INSTITUTE
INCORPORATED
Lower Taway, Ipil, Zamboanga Sibugay

TRAINEE’S RECORD BOOK

Trainee’s No. 1_
NAME: Naser Usman

QUALIFICATION: BREAD AND PASTRYPRODUCTION NC II

TRAINING DURATION: 105 HOURS

TRAINER: DANICA B. RODRIGAZO

Instructions:
It is of great importance that the content should be
This Trainees’ Record Book (TRB) is intended to written legibly on ink. Avoid any corrections or
serve as record of all accomplishment/task/activities erasures and maintain the cleanliness of this record.
while undergoing training in the industry. It will
eventually become evidence that can be submitted for This will be collected by your trainer and submit
portfolio assessment and for whatever purpose it will the same to the Vocational Instruction Supervisor (VIS)
serve you. It is therefore important that all its contents and shall form part of the permanent trainee’s
are viably entered by both the trainees and instructor. document on file.

The Trainees’ Record Book contains all the THANK Y0U.

required competencies in your chosen qualification. All
you have to do is to fill in the column “Task required”
and “Date Accomplished” with all the activities in
accordance with the training program and to be taken
up in the school and with the guidance of the
instructor. The instructor will likewise indicate his/her
remarks on the “Instructors Remarks” column
regarding the outcome of
the task accomplished by the trainees. Be sure that
the trainee will personally accomplish the task and
confirmed by the instructor.

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NOTES:
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Unit of Competency: PREPARE AND PRODUCE standard operating
BAKERY PRODUCTS procedures.
Learning Task/Activity Required Date Instruct 1.4 Bakery products are
Outcome Accom ors baked according to
plished Remarks techniques and
1. 1.1 Required August appropriate conditions;
Prepare ingredients are 9, 2024 and enterprise
bakery selected, measured and requirement and
products weighed according to standards.
recipe or production
requirements and 1.5 Required oven
established standards temperature are
procedures. selected to bake goods
in accordance with the
1.2 A variety of bakery desired characteristics,
products are prepared standards recipe
according to standard specifications and
mixing enterprise practices.
procedures/formulation 2.
/recipes and desired Decorate 2.1 A variety of fillings
product characteristics. and and coating/icing,
present glazes and decorations
1.3. Appropriate bakery for bakery products are
equipment are used products prepared according to
according to required standard recipes,
bakery products and
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 enterprise standards 3.1 Bakery products are
and/or customer stored according to
preferences. established standards
and procedures.
2.2 Bakery products are
filled and decorated, 3.2 Packaging are
where required and selected appropriate for
appropriate, in the preservation of
accordance with product freshness and
standard recipes and/or eating characteristics.
enterprise standards
and customer
preferences.

2.3 Bakery items are

finished according to USMAN
desired product RODRIGAZO
characteristics.
Trainee’s Signature Trainer’s Signature
2.4 Baked products are
presented according to
established standards
3. Store and procedures.
bakery
products

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 1.3 Appropriate
equipment are used
Unit of Competency: PREPARE AND PRODUCE
according to required
PASTRY PRODUCTS
pastry products and
Learning Task/Activity Required Date Instruct standard operating
Outcome Accom ors standards.
plished Remarks
1. 1.1 Required August Compet 1.4 Pastry products are
Prepare ingredients are 9, 2024 ent baked according to
pastry selected, measured and techniques and
products weighed according to appropriate conditions;
recipe or production and enterprise
requirements and requirement standards.
established standards
and procedures. 1.5 Required oven
temperature are
selected to bake goods
1.2 A variety of pastry in accordance with the
products are prepared desired characteristics,
according to standard standards recipe
mixing specifications and
procedures/formulation enterprise practices.
/recipes and desired
product characteristics.
2. 2.1 A variety of fillings Augu Comp
and coating/ icing, st 9, etent
Decora
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te and glazes and decorations 2024 established standards
presen for pastry products are and procedures.
t prepared according to
pastry standard recipes, 3. 3.1 Pastry products are Augu Comp
produc enterprise standards Store stored according to st 9, etent
t and/or customer established standards 2024
preferences. and procedures.

2.2 Pastry products are 3.2 Packaging are

filled and decorated, selected appropriate for
where required and the preservation of
appropriate, in product freshness and
accordance with eating characteristics.
standard recipes and/or
enterprise standards
and customer
preferences. USMAN
RODRIGAZO
2.3 Pastry products are
Trainee’s Signature Trainer’s Signature
finished according to
desired product
characteristics.

2.4 Baked pastry

products are presented
according to

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 1.3 Sponges and cakes
are prepared according
to recipe specifications,
techniques are
Unit of Competency: PREPARE AND PRESENT conditions and desired
GATEAUX, TORTES AND CAKES product characteristics.
Learning Task/Activity RequiredDate Instruct
Outcome Accom ors 1.4 Appropriate
plished Remarks equipment are used
3.1.Prepa 1.1 Ingredients are August Compet according to required
re selected, measured and 9, 2024 ent pastry and bakery
sponge weighed according to products and standard
and recipe requirements, operating procedures.
cakes enterprise practices
and customer 1.5 Sponges and cakes
practices. are cooled according to
established standards
1.2 Required oven, and procedures.
temperature is selected 3.2 2.1 Fillings are August Compet
to bake goods in Prepare prepared and selected 9, 2024 ent
accordance with and use in accordance with
desired characteristics, fillings required consistency
standard recipe and appropriate flavors.
specifications and
enterprise practices. 2.2 Slice or layer

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 sponges and cakes are recipes and/or
filled and assembled enterprise standards
according to standard and customer
recipe specifications, preferences.
enterprise practice and
customer preferences. 3.4 4.1 Cakes are August Compet
Present presented on 9, 2024 ent
2.3 Coatings and Cakes accordance with
sidings are selected customer’s
according to the expectations and
product characteristics established standards
and required and procedures.
specifications.
4.2 Equipment are
selected and used in
3.3 3.1 Sponges and cakes August Compet accordance with
Decorate are decorated suited to 9, 2024 ent services requirements.
cakes the product and
occasion and in 4.3 Product freshness,
accordance with appearances and
standard recipes and eating qualities are
enterprise practices. maintained in
accordance with the
3.2 Suitable icings and established standards
decorations are used and procedures.
according to standard

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 4.4 Cakes are marked USMAN
or cut portion- RODRIGAZO
controlled to minimize
wastage and in Trainee’s Signature Trainer’s Signature
accordance with
enterprise
specifications and
customer’s
preferences.

5. Store 5.1 Cakes are stored in August Compet

Cakes accordance with 9, 2024 ent
establishments
standards and
procedures.
Unit of Competency: PREPARE ANS DISPLAY
5.2 Storage methods PETITS FOURS
are identified in
accordance with Learning Task/Activity Required Date Instruct
product specifications Outcome Accom ors
and established plished Remarks
standards and 1. 1.1 Sponges and cakes August Compet
procedures. Prepare are prepared, cut and 9, 2024 ent
iced assembled according to
petits standard recipes and

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fours enterprise Prepare choux, paste shapes 9, 2024 ent
requirements and fresh are baked and
practices. petits decorated in
fours accordance with
established standards
1.2 Fillings are and procedures.
prepared with the
required flavors and 2.2 Baked sweet paste
consistency. are prepared and
blended in accordance
with establishments
1.3 Fondant icing are standards and
brought in accordance procedures.
with the required
temperature and
established standards 2.3 Fillings are
and procedures. prepared and used the
required flavors and
1.4 Decorations are correct consistency.
designed and used in
accordance with
establishment 2.4 Garnishes, glazes
standards and and finished are used in
procedures. accordance with
established standards
2. 2.1 A selection of small August Compet and procedures.

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3. 3.1 Quality marzipan is August Compet 4.2 Sandwich dried
Prepare flavored and shaped to 9, 2024 ent fruits or nuts are filled
Marzipan produce mini-sized with flavored marzipan
petits fruits in accordance and coated with pale
fours with enterprise and amber-colored caramel
client requirements. according to
specifications and
3.2 Marzipan fruits are enterprise standards.
coated to preserve
desired eating 5. 5.1 Appropriate August Compet
characteristics and Display receptacles are 9, 2024 ent
softened with egg petits selected and prepared
whites, piped into fours for petits fours.
shapes and
sealed/browned with 5.2 Petits fours are
applied heat, according displayed creatively to
to enterprise practice. enhance customer
appeal.
4.Prepare 4.1 Fresh fruits/fruit August Compet
carameliz segments are selected 9, 2024 ent 6. 6.1 Petits fours are Augu Comp
ed petits and coated with pale Store stored in proper st 9, etent
fours amber-colored caramel petits temperatures and 2024
or glazed or any fours conditions to maintain
coating specified by the maximum eating
enterprise. qualities, appearance
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 and freshness. plished Remarks
1. 1.1 Desserts are August Compet
6.2 Petits fours are Present portioned and 9, 2024 ent
packaged in and presented according to
accordance with served product items, occasion
established standards plated and enterprise
and procedures. desserts standards and
procedures.

1.2 Desserts are plated

USMAN and decorated in
RODRIGAZO accordance with
Trainee’s Signature Trainer’s Signature enterprise standards
and procedures.

2. Plan, 2.1 Desserts buffets August Compet

prepare services are planned 9, 2024 ent
and and utilized according
present to available facilities,
Unit of Competency: PRESSENT DESSRETS dessert equipment and
buffet customer/enterprise
Learning Task/Activity Required Date Instruct selection requirements.
Outcome Accom ors or plating
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 2.2 Variety of desserts
are prepared and 3.2 Desserts are
arranged in accordance packaged in
with enterprise accordance with
standards and established standards
procedures. and procedures.

3. Store 3.1 Desserts are stored August Compet

USMAN
and in accordance with the 9, 2024 ent
package required temperature RODRIGAZO
desserts and customer’s Trainee’s Signature Trainer’s Signature
specifications.

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 SUPERVISED INDUSTRY TRAINING OR ON THE JOB TRAINING
EVALUATION

Dear Trainees,

The following questionnaire is designed to evaluate the

effectiveness of the Supervised Industry Training (SIT) or On the Job
Training (OJT) you had with the Industry Partner of PTC-ZN. Please check
(/) the appropriate box corresponding to your rating for each question
asked. The result of this evaluation shall serve as a basis for improving
the design and management of the SIT in SICAT to maximize the benefits
of the said Program. Thank you for your cooperation.

Legend: 5 – Outstanding
4 – Very Good / Very Satisfactory
3 – Good / Adequate
2 – Fair / Satisfactory
1 – Poor / Unsatisfactory
NA – Not Applicable

Ite
m QUESTION Ratings
No.

INSTITUTIONAL EVALUATION 1 2 3 4 5 NA

1. Has Sibugay Technical Institute

Incorporated conducted an
orientation about the SIT/OJT
/
program, the requirements and the
preparations needed and its
expectations?

2. Has Sibugay Technical Institute

Incorporated provided the necessary
assistance such as referrals or /
recommendation in finding the
company for your OJT?

3. Has Sibugay Technical Institute /

Incorporated showed coordination

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 with the Industry partner in the
design and supervision of your
SIT/OJT?

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 Has your in-school training adequate
4. to undertake Industry Partner /
assignment and challenges?

5. Has Sibugay technical Institute /

Incorporated monitored your progress
in the Industry?

6. Has the supervision been effective in /

achieving your OJT objectives and
providing feedbacks when necessary?

7. Did Sibugay Technical Institute /

Incorporated conduct assessment of
your SIT/OJT program upon
completion?

8. Were you provided with the results of /

the Industry and Sibugay technical
Institute Incorporated assessment of
your OJT?

Comments/Suggestions: The STII as the Industry partner provides

better opportunities and they are well organized.

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Ite QUESTION Ratings
m
No.

INDUSTRY PARTNER 1 2 3 4 5 NA

1. Was the industry partner appropriate

for your type of training required /
and/or desired?

2. Has the industry partner designed

the training to meet your objectives /
and expectations?

3. Has the industry partner showed

coordination with Sibugay Technical
/
Institute Incorporated in the design
and supervision of the SIT/OJT?

4. Has the industry partner facilitated

the training, including the provision
of the necessary resources such as /
facilities and equipment needed to
achieve your OJT objectives?

5. Has the Industry Partner and its staff

welcomed you and treated you with /
respect and understanding?

6. Has the Industry Partner assigned a

supervisor to oversee your work or /
training?

7. Was the supervisor effective in /

supervising your through regular

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 meetings, consultations and advise?

8. Has the training provided you with

the necessary technical and
/
administrative exposure of real-
world problems and practices?

9. Has the training program allowed

you to develop self-confidence, self-
/
motivation and positive attitude
towards work?

10. Has the experience improved your

/
personal skills and human relations?

11. Are you satisfied with your training

/
in the Industry?

Comments/Suggestions: The industry partner coordinated

outstandingly.

Signature: USMAN
Printed Name: Naser Usman
Qualification: BREAD AND PASTRY PRODUCTION NC II
Host Industry Partner: Dan’s Pastries
Supervisor: Nancy Chiong- Magbanua
Period of Training: 08-05-2024-08-09-2024
Instructor: Danica B. Rodrigazo

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 TRAINING SESSION EVALUATION FORM
INSTRUCTIONS:
This post-training evaluation instrument is intended to measure how
satisfactorily your trainer has done his job during the whole duration of
your training. Please give your honest rating by checking on the
corresponding cell of your response. Your answers will be treated with
utmost confidentiality.

TRAINERS/ Very
INSTRUCTORS Poor/ Fair/ Good/ Good/ Outstan
Unsatisfac Satisfa Adequ Very ding
tory ctory ate Satisfac
Name of Trainer: tory
Danica B.
1 2 3 5
Rodrigazo
4
1.Orients trainees
about CBT, the use
/
of CBLM and the
evaluation system
2.Discusses clearly
the unit of
competencies and
outcomes to be /
attained at the
start of every
module
3.Exhibits mastery
of the
/
subject/course
he/she is teaching
4.Motivates and
elicits active
participation from /
the students or
trainees
5.Keeps records of /
evidence/s of
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competency
attainment of each
student/trainees
6.Instil value of
safety and
orderliness in the /
classrooms and
workshops
7.Instils the value
of teamwork and
/
positive work
values
8.Instils good
grooming and /
hygiene
9.Instils value of
/
time
10.Quality of voice
/
while teaching
11.Clarity of
language/dialect /
used in teaching
12.Provides extra
attention to
trainees and
/
students with
specific learning
needs
13.Attends classes
regularly and /
promptly
14.Shows energy
and enthusiasm /
while teaching
15.Maximizes use
of training supplies /
and materials

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 16.Dresses
/
appropriately
17.Shows empathy /
18.Demonstrates
/
self-control

This post-training evaluation instrument is intended to measure how

satisfactorily your trainer prepared and facilitated your training. Please
give your honest rating by checking on the corresponding cell of your
response. Your answers will be treated with utmost confidentiality.

Poor/ Fair/ Good/ Very Outstand

Unsatisfa Satisfac Adeq Good/ ing
PREPARATION ctory tory uate Very
Satisfac
1 2 3 tory 5
4
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
Poor/ Fair/ Good/ Very Outstan
Unsatisfa Satisfac Adeq Good/ ding
DESIGN AND ctory tory uate Very
DELIVERY Satisfac
tory
1 2 3 4 5

1.Course contents /

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are sufficient to
attain objectives
2.CBLM are
logically organized /
and presented
3.Information
Sheet are
comprehensive in /
providing the
required
knowledge
4.Examples,
illustrations and /
demonstrations
help you learn
5.Practice
exercises like
Task/Job Sheets are /
sufficient to learn
required skills
6. Valuable
knowledge are
learned through /
the contents of the
course
7.Training
Methodologies are /
effective
8.Assessment
Methods and
evaluation system /
are suitable for the
trainees and the
competency
9.Recording of
achievements and
competencies /
acquired is prompt
and comprehensive
10.Feedback about
the performance of /
learners are given
immediately

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 TRAINING Poor/ Fair/ Good/ Very Outstan
FACILITIES/RESO Unsatisfa Satisf Adeq Good/ ding
URCES ctory actory uate Very
Satisfac
1 2 3 tory 5
4

1.Training Resources /
are adequate
2.Training Venue is
conducive and /
appropriate
3.Equipment,
Supplies, and /
Materials are
Sufficient
4.Equipment, /
Supplies and
Materials are
suitable and
appropriate
5.Promptness in
providing Supplies /
and Materials
Poor/ Fair/ Good/ Very Outstan
Unsatisfa Satisf Adeq Good/ ding
SUPPORT STAFF ctory actory uate Very
Satisfac
1 2 3 tory 5
4
1. Support Staff are
/
accommodating

Comments/Suggestions: The preparation, design and delivery, training

facilities/resources, and support staff are outstandingly ready.

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 INTERPRETATION AND ANALYSIS OF PROGRAM EVALUATION

RATER A

Poor/ Fair/ Good/ Very Outstandi

Unsatisfact Satisfacto Adequa Good/ ng
PREPARATIO ory ry te Very
N Satisfacto
1 2 3 ry 5
4
1. Workshop
layout /
conforms
with the
component
s of a CBT
workshop

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2. Number of
CBLM is /
sufficient
3. Objectives
of every
training
session is /
well
explained
4. Expected
activities/ /
outputs are
clarified

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 RATER B

Poor/ Fair/ Good/ Very Outsta

Unsatisfacto Satisfacto Adequa Good/ nding
PREPARATIO ry ry te Very
N Satisfactor 5
1 2 3 y
4
1. Workshop
layout
conforms
with the
/
component
s 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

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 RATER C

Poor/ Fair/ Good/ Very Outstan

Unsatisfacto Satisfacto Adequa Good/ ding
PREPARATIO ry ry te Very
N Satisfacto 5
1 2 3 ry
4
1. Workshop
layout /
conforms
with the
component
s 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

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 RATER D

Poor/ Fair/ Good/ Very Outstan

Unsatisfacto Satisfactor Adequa Good/ ding
PREPARATI ry y te Very
ON Satisfacto 5
1 2 3 ry
4
1. Workshop
layout
conforms
with the
/
componen
ts 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

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 AVERAGE RATINGS

PREPARATION AVERAGE
Workshop layout conforms with the
components of a CBT works 5.00

Number of CBLM is sufficient 4

Objectives of every training session is well
explained 3.75

Expected activities/outputs are clarified 3.50

General Average 4.06

RANGE:
0.00 – 1.49 = Poor/Unsatisfactory

1.50 – 2.49 = Fair/Adequate

2.50 – 3.49 = Good/ Satisfactory

3.50 – 4.49 = Very Good/Very Satisfactory

4.50 – 5.00 = Outstanding

General Interpretation:

1. Workshop layout conforms to the components of a CBT workshop

–
Outstanding
2. Number of CBLM is sufficient – Very good/ Very Satisfactory
3. Objectives of every training session is well explained – Very
Good/ Very Satisfactory
4. Expected activities/outputs are clarified – Very Good/Very
Satisfactory
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Recommendation:

I can recommend that the said Institution is very good and ready for
the conduct of Training and Assessment for BREAD AND PASTRY
PRODUCTION NC II

Solution:

Average = (Rater A + Rater B + Rater C + Rater D)/4

No
Rater A Rater B Rater C Rater D Average
.
1 5 4 3 3 3.75
2 5 5 4 3 4.25
3 5 4 4 4 4.25
4 5 3 4 4 4

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