ORIENTATION DAY
NEGOSKWELA, A LIVELIHOOD AND TECHNOLOGY
TRAINING CENTER
North Avenue corner Agham Road, Quezon City
CELERINA H. CUIZON
Trainer in BPP NC II
SKILL-POWER INSTITUTE
Innovative Courses | International Standards
• Cookery NC II
ASSESSMENT
• Food and Beverages Services NC II
• Bread And Pastry Production NC II
• Local Guiding Services NC II
• Travel Services NC II
• Front Office Services NC II
ACADEMIC TRACK
• Caregiving NC II
ABM I Accountancy, Business and
• Health Care Services NC II
Management Strand, Accounting,
• Bookkeeping NC II
Advertising, Business, Marketing
• Housekeeping NC II
Leading to: BS in Business
• Bartending NC II
Administration
• Computer Systems Services NC II
HUMSS Humanities and Social
• Electronic Product Assembly and Servicing NC II
Sciences. Leading to: Bachelor in
• Dressmaking NC II
Elementary Education, early childhood
• Hilot Wellness Massage NC II
Education, Special Education(SPED)
• Hairdressing NC II
Bachelor in Secondary Education
• Beauty Care NC II
• Trainers Methodology 1
Attendance…
Pre-Training
Assessments
Trainee’s
characteristics
Pretest
Self-Assessment
checklist
TRAINING DELIVERY
CBT COMPETENCY–BASED
TRAINING
In a Competency Based Training system, the unit of
progression is mastery of specific knowledge and skills
and it is learner-centered.
It focuses on the
- competency development of the learner,
- emphasizes on what the learner can do,
- concern with the attainment of the application
of KNOWLEDGE, SKILLS and ATTITUDE to a
specific level of competency.
TRAINING DELIVERY
CBT COMPETENCY–BASED
TRAINING
In a Competency Based Training system, the unit of
progression is mastery of specific knowledge and skills
and it is learner-centered.
It focuses on the
- competency development of the learner,
- emphasizes on what the learner can do,
- concern with the attainment of the application
of KNOWLEDGE, SKILLS and ATTITUDE to a
specific level of competency.
CBT PRINCIPLES
1.
COMPETENCY-BASED TRAINING
The training is based on the curriculum developed from
competency standards.
2. The learning is competency-based or modular in structure.
3. The training is individualized or Self-paced: the learning is
done by the learner at own pace.
4. The learning is based on the actual industry practice
5. Training materials are directly related to the competency
standards and the curriculum.
6. Assessment of learners is based in the collection of
evidences of work performance based on the industry and
organizational standards.
7. Better learning with industry and school partnership (OJT)
8. The system allows the Recognition of Prior Learning (RPL)
9. The system allows the learner to enter or exit at any
level and time.
10. Training programs are nationally accredited or registered
within UTPRAS (Unified TVET Program Registration
and Accreditation System)
STUDENT ENTERS THE
PROGRAM
• ORIENTATION
• ROLE OF TRAINER / TRAINEES
• ROLE OF TRAINER
To Facilitate
To provide guidance
To provide feedback
• ROLE OF TRAINEES
To accomplish what is required
To present the performed task
To monitor his/her own accomplishment
To be responsible
STUDENT ENTERS THE
PROGRAM
• ORIENTATION
• ROLE OF TRAINER / TRAINEES
• ADMINISTER RPL/TNA
• IDENTIFIYING TRAINING NEEDS
• Organize Learning Strategies
A well-designed and carefully developed learning materials
that give the trainees detailed instructions to guide
through the learning process.
STUDENT selects competency Contents:
and receive instructions
Information Sheets
Self-Checks and Answer key
Task Sheets
• Administer Learning
Job Sheets
Agreement
Performance Test
• Provide Materials
Performance Checklist
• Introduce CBLM
STUDENT ENTERS THE
PROGRAM
• ORIENTATION
• ROLE OF TRAINER / TRAINEES
• ADMINISTER RPL/TNA
• IDENTIFIYING TRAINING NEEDS
• Organize Learning Strategies
STUDENT selects competency
and receive instructions
Use Achievement
• Administer Learning
Agreement & Progress Chart
• Provide Materials
• Introduce CBLM
• Use Achievement &
• Progress Chart
STUDENT ENTERS THE
PROGRAM YES
Review Learning Satisfactorily
Package
performed
• ORIENTATION Competency
• ROLE OF TRAINER / TRAINEES View multi-media
• ADMINISTER RPL/TNA materials
• IDENTIFIYING TRAINING NEEDS Instructor
Observes
Instructor
rates
Module 1
• Organize Learning Strategies Module 2
Use Manuals performance Performance Module 3
Module 4
STUDENT selects competency Observe
Module 5
and receive instructions Demonstration Students Module 6
Students rate
attempts' the his/her own
• Administer Learning
Practice Skills in
workshop
tasks performance
NO
Agreement Satisfactorily
• Provide Materials YES performed
• Introduce CBLM
Receive Assistance Competency
and Feedback
• Use Achievement & Progress
EXIT Program
Chart
• Institutional Assessment
• National Assessment
COC / NC
• Modular / Self-pace of learning
• Lecture or Active lecture
• Viewing of visual presentations, slides and
videos
• Demonstration
• Group discussion
• Peer-teaching and mentoring
• OJT
BREAD AND PASTRY
PRODUCTION NC II
BASIC COMPETENCIES
Participate in workplace communication
Work in team environment
Practice career professionalism
Practice occupational health and safety
procedures
COMMON COMPETENCIES
Develop and update industry knowledge
Observe workplace hygiene procedures
Perform computer operations
Perform workplace and safety practices
Provide effective customer service
BPP NC II
• CORE COMPETENCY
Prepare and Produce Bakery Products
Prepare and Produce Pastry Products
Prepare and Present Gateaux,
Tortes and Cakes
Prepare and Display Petits Fours
Present Dessert
Bread and
Pastry
Production
NC II
NOMINAL DURATION
105 Hours
TRAINING FACILITIES
CR CR
Male Female
CONTEXTUAL LEARNING INSTITUTIONAL TRAINER’S
LABORATORY ASSESSMENT AREA RESOURCE CENTER
EMERGENCY EXIT
CANTEEN
SUPPORT
PRACTICAL WORK AREA SERVICE AREA
STUDENT’S /
TRAINEES’ PARK
LEARNING RESOURCE AREA
COMPUTER LABORATORY
QUALITY CONTROL AREA
GUARD CR CR
HOUSE FEMALE MALE DISTANCE LEARNING AREA
WAITING AREA
EXIT ENTRANCE
END….
Reminders:
1. Practice safety
2. Clean as you Go
3. Be considerate to
others
4. Inform the trainer if
problem occur
5. Do the task in an
organized manner
Title:
PREPARE BAKERY PRODUCTS:
Preparation of Cakes with special fillings and coating and
presentation of finished products.
Performance Objective:
Given the necessary materials, tools and equipment, the trainee
must be able to prepare baked products, and on Regular and Special
Fillings and coating / Icing, Glazes and decorations
TOOLS, EQUIPMENT AND MATERIALS:
Mixing bowl, wire whisk, Baking Pan,
Flour, baking powder, sugar, salt, vanilla,
oven
PROCEDURES:
Steps / Procedures in
CAKE Making
1. Preparing and scaling of all the ingredients. Set aside all dry and wet
ingredients.
2. Mixing of all ingredients to form dough. Mix dry first and then add wet
ingredients, fats or shortening will be the last to mix.
3. Fermenting this is the period that allows the dough to achieve
development of structure, carbon dioxide and texture of dough.
4. Shaping or make-up scale and divide dough using weighing scale. This
can be done manually or by specialized machine.
5. Rounding - After dividing or scaling the dough piece is shaped. This is
performed to expect gas thus reducing the size of the cells, give the dough
piece a smooth surface and to provide a shape that can easily handle.
Rounding gives the dough piece a uniform tension throughout.
6. Proofing - This is the final stage before baking. Dough pieces allowed
relaxing and fermenting until they reach the final desired volume. This is
usually takes place in a cabinet or chamber, where temperature and humidity
are controlled.
7. Baking - Bread should be baked in pre-heated oven at 204-215C or 400-
450F. Baking takes about 15-20 mins. for small breads. Temperature &
baking time vary according to size and shapes.
8. Cooling - Breads are removed from pans immediately after baking. This
requires a sanitized environment to prevent mold growth & stalling. Loaf
bread should be at room temperature before slicing and packing.
9. Storing - Old baked products should be at room temperature before
storing. Breads packed improperly develops molds stale easily because of the
trapped moisture. Packing materials should also be hygienic and food
friendly. Display bread in showcase should only be last not more than 3 days.
SAMPLE FINISHED
PRODUCT:
BPP NC II
• CORE COMPETENCY
Prepare and Produce Bakery Products
Prepare and Produce Pastry Products
Prepare and Present Gateaux,
Tortes and Cakes
Prepare and Display Petits Fours
Present Dessert
Contextual Room
Practical Work
Area
Institutional
Assessment Area
Trainers Resource
Center
Learning Resource
Center
