PLAN TRAINING SESSION ACTIVITIES

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.

BASIC COMPETENCIES
CAN I…? YES NO
NAME OF UNIT OF COMPETENCY

Participate in workplace communication 

Work in team environment 
Practice career professionalism 
Practice occupational health and safety procedures 

COMMON COMPETENCIES
NAME OF UNIT OF COMPETENCY

Develop and update industry knowledge 

Observe workplace hygiene procedures 
Perform computer operations 
Perform workplace and safety practices 

CORE COMPETENCIES
NAME OF UNIT OF COMPETENCY

Prepare and produce bakery products 

Prepare and produce pastry products 
Prepare and present gateaux, tortes and cakes 
Prepare and display petits fours 
Present desserts 
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
BASIC COMPETENCIES
Participate in workplace
CERTIFICATE N/A
communication
Work in team environment CERTIFICATE N/A
Practice career N/A
CERTIFICATE
professionalism
Practice occupational
health and safety CERTIFICATE N/A
procedures
COMMON COMPETENCIES
Develop and update CERTIFICATE N/A
industry knowledge
Observe workplace hygiene CERTIFICATE N/A
procedures
Perform computer CERTIFICATE N/A
operations
Perform workplace and CERTIFICATE N/A
safety practices
Develop and update CERTIFICATE N/A
industry knowledge
CORE COMPETENCIES
Prepare and produce CERTIFICATE INTERVIEW/DEMONSTRATION
bakery products
Prepare and present CERTIFICATE INTERVIEW/DEMONSTRATION
gateaux, tortes and cakes
Prepare and display petits CERTIFICATE INTERVIEW/DEMONSTRATION
fours
Present desserts CERTIFICATE INTERVIEW/DEMONSTRATION
 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
Training
Competency/Learning Outcomes Current Competencies
Gaps/Requirements
based on CBC
BASIC COMPETENCIES
Participate in workplace
communication
Work in team
environment
Practice career
professionalism
Practice occupational
health and safety
procedures
Required Units of
Training
Competency/Learning Outcomes Current Competencies
Gaps/Requirements
based on CBC
COMMON COMPETENCIES
Develop and update
industry knowledge
Observe workplace
hygiene procedures
Perform computer
operations
Perform workplace and
safety practices
Develop and update
industry knowledge
Required Units of
Training
Competency/Learning Current Competencies
Gaps/Requirements
Outcomes based on CBC
CORE COMPETENCIES
Prepare and produce pastry Prepare and produce
products pastry products
Prepare and produce
bakery products
Prepare and present
gateaux, tortes and cakes
Prepare and display
petits fours
Present 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/Unit of Competencies)

UC NAME

Prepare and produce pastry products

1. Prepare pastry products Preparing pastry products

2. Decorate and present pastry Decorating and presenting
products pastry products
3. Store pastry products Storing pastry products
 CBLM DEVELOPMENT
(Qualification Title)
COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Module Title

Competency/Learning Code
outcomes

Prepare and produce pastry products

Prepare pastry Preparing pastry products
1. products TRS741380
Decorate and Decorating and presenting
2. present pastry pastry products TRS741380
products
Store pastry Storing pastry products
3. products TRS741380
 MODULE CONTENT

UNIT OF COMPETENCY: Prepare and produce pastry products

MODULE TITLE: Preparing and producing pastry products
MODULE DESCRIPTOR: This unit deals with knowledge and skills required by bakers and
pastry cooks (pastissiers) to prepare and produce a range of high-quality pastry products in
commercial food production environments and hospitality establishments.
NOMINAL DURATION: 7 HRS.

LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Prepare pastry products
2. Decorate and present pastry products
3. Store pastry products

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

CONTENT:

1. Varieties and characteristics of pastry products

2. Historical and cultural, aspects of pastry products

3. Underlying principles in making pastry products

 4. Knowledge commodity on including quality indicators of ingredients for pastry
products, properties of ingredients used, interaction and changes during processing
to produce required characteristics

5. Ratio of ingredients required to produce a balanced formula

CONDITIONS

The participants will have access to:

EQUIPMENT:

May include but are not limited to:

 Production Protective Equipments

 Mask
 Apron
 Hairnet
 Ingredients
 Commercial mixers and attachments
 Cutting implements
 Scales
 Measures
 Bowls
 Ovens
 Moulds, shapes and cutters
 Baking sheets and containers
 Various shapes and sizes of pans
SUPPLIES & MATERIALS

 Flours

 Sugars

 Eggs

 Milk

 Cream

 Fruits

 Nuts

 Flavorings and essences

 Chocolate

LEARNING MATERIALS
 CBLM
Assessment Method:

1. Portfolio Report such as training record book used as part of apprenticeship or traineeship
arrangements, sampling of menu items prepared by the candidate

2. Direct observation of the candidate while preparing and cooking food items in a
commercial kitchen

3. Third Party Report such as feedback from customer about menu items and speed and
timing of service

4. Written or oral questions to test candidate’s knowledge on commodities, cookery techniques,

equipment and food hygiene

5. Review of portfolios of evidence and third party workplace reports of on-the-job performance
by the candidate
 Learning Experiences
Learning Outcome :

Learning Activities Special Instructions

Read Information Sheet 5.2-1 on prepare, The center of this Learning Outcome
cook and serve food for menu items. is the development of Competency
Preparing, cooking and serving food for
Read Information Sheet 5.2-2 Principles and
menu items to meet customer
practices related to food safety. expectations on quality using cookery
methods.
.
 Information Sheet
(Name of LO/UC)

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1.
2.

Commercial Cooking integrates key technical and organizational skills required by a

commercial cook. It brings together the skills and knowledge covered in individual units and
focuses on the way these must be applied in a commercial kitchen.
The Range Statement and Evidence Guide of this unit contain very specific information about
the extensive range requirements of this unit.

The following skills and knowledge must be assessed as part of this unit:





Definition of Terms:





 SELF- CHECK

Identification:
Read carefully these following questions; and identify each blank.

1.
2.
3.
4.
5.

ANSWER KEY

1.
2.
3.
4.
5.
 TASK SHEET
Title: Cook and serve menu items for food service

Performance Objective: Given equipments, materials and tools you should be

able to perform in cooking, serving menu items following

Supplies/Materials: Pastries, cakes andyeast goods / Appetizers and

salads
Equipment: Ovens, including combi ovens/ Utensils/ Pans/ Slicers

Steps/Procedure:
1. Prepare, cook and serve a variety of menu items to meet customer expectations on quality using
cookery methods, food items and menu styles as specified in the
Range of Variables.
2. Characteristics of different foods from all main food categories and appropriate cookery methods for
each category.
3. Team coordination based on task allocation.
4. Principles and practices related to food safety.
5. Use of correct culinary terminologies in kitchen communication.
Assessment Method:
Direct observation of the candidate while preparing and cooking food items in a commercial
kitchen.

Performance Criteria Checklist 5.2-1

CRITERIA
YES NO
Did you….
1. Prepare soups according to specified menu requirement?
2. Stored appetizers and salads?

3. Clean and prepare vegetable, fruit and starch according to specified

preparation?

4. Identify portion and meat requirements according to menu?

5. Prepare pastry, cake and pop paste according to menu requirement?

 JOB 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:
Evidence Plan

Competency
standard:
Unit of
competency:
Ways in which evidence will be collected:
[tick the column]

Third party Report

Demonstration &
Observation &
Questioning

Questioning

Portfolio

Written
The evidence must show that the trainee…

TABLE OF SPECIFICATION

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

Prepare, cook and serve a variety of

menu items to meet customer
expectation on quality using cookery 1 1
methods, food items and menu styles as
specified in the Range of Variables

Characteristics of different foods from

all main food categories and appropriate 1 1
cookery methods for each category

Team coordination based on task 1 1

allocation

Principles and practices related to

food safety 1 1

Use of correct culinary terminologies

in kitchen communication 1 1

TOTAL 5 5
Written test:

1. Use the correct culinary terminologies in kitchen

communication.
2. Use the principles and practices related to food safety.
3. Give the team coordination based on task allocation.
4. What are the Characteristics of different foods from all main food
categories?

Performance Test

Specific Instruction for the Candidate

Qualification

Unit of Competency

General Instruction:

Serving food for menu

Specific Instruction:

To prepare food, and to cook you must follow the procedures:

1. Prepare all equipment’s, materials, tools, and learning

materials.

2. Work with unity

3. Good communication

4. Work with love

QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. Is the students can prepare and can organize work?- through
unity and team work
2.
3.
4.
Safety Questions
5. Is the students allow to wear laboratory dress? - So that the
students will perform neatly.
6.
7.
8.
Contingency Questions
9. What will you do if your menu is lack of ingredients?- look
for substitution in nearer
10.
11.
12.
Job Role/Environment Questions
13. Can you work without tools? - Useless to work without tools
and materials.
14.
15.
16.
Rules and Regulations
17. Speak in English
18. Communication Skills
19.
20.
The candidate’s underpinning Satisfactory  Not
knowledge was: Satisfactory
Templates for Inventory of Training Resources
Resources for presenting instruction
 Print Resources As per TR As per Remarks
Inventory
Bread knife 3 pcs. 2 pcs. To be
purchase
Kitchen spoon 5 pcs. 5 pcs. Complete

 Non Print Resources As per TR As per Remarks

Inventory
Soup Ladle 12 oz 3 pcs. 3 pcs. Complete

Kitchen scissors 3 pcs. 2 pcs. To be

purchase

Resources for Skills practice of Competency #1

______________________________
 Supplies and Materials As per TR As per Remarks
Inventory
Marker 25 pcs. 25 pcs. Complete
Pencil 25 pcs. 25 pcs. Complete
Bond paper 2 rms. 2 rms. Complete

 Tools As per TR As per Remarks

Inventory
Peelers 3 pcs. 3 pcs. Complete
Can opener 5 pcs. 3pcs. To be
purchase
Chef’s knife 8” 3 pcs. 1 pcs. To be
purchase

 Equipment As per TR As per Remarks

Inventory
Pressure cooker 1 unit 1 unit Complete
Reach-in refrigerator 1 unit 1 unit Complete
4 burner gas range w/ oven 1 unit 1 unit Complete
Maintain
Training
Facilities
Activities
 OPERATIONAL PROCEDURE
Equipment Type
Equipment Code
Location
Operation Procedure:
 HOUSEKEEPING SCHEDULE
Qualification Station
Area/Section
In-Charge
Schedule for the 2nd
Semester, 2011
Responsible Person

Every other Day

Every 15th Day

Remarks
Monthly
Weekly
ACTIVITIES
Daily
EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE
EQUIPMENT CODE
LOCATION
Schedule for the Month
of March

Every Other Day

Every 15th Day

MANPOWER

Remarks
ACTIVITIES

Monthly
Weekly
Daily
 WORKSHOP INSPECTION CHECKLIST
Qualification
Area/Section In-Charge
YES NO INSPECTION ITEMS

Remarks:

Inspected by:
Date:
WASTE SEGREGATION CHECKLIST
Qualification
Area/Section
In-charge
GENERAL WASTE SEGREGATION
ACCUMULATED WASTE METHOD
Recycle Compose Dispose

WORK REQUEST
Unit Description
Observation Date Reported
Reported By
Activity Date
Completed
Spare Parts
Used
Signature
 BREAKDOWN REPAIR REPORT
Property Number
Property name
Location
Findings Recommendation
Inspected by Reported to
Date Date
Action taken Recommendation
By Reported to
Date Date

SALVAGE REPORT
AREA/SECTION

IN CHARGE

FACILITY TYPE PART ID RECOMMENDATION

 TAG-OUT INDEX CARD
Log Date Type Description
Serial Issued
Danger/Caution (System
Components)

EQUIPMENT RECORD WITH CODE AND DRAWING

Drawing/picture
Equipment no.

Description
Quantity
Location

PO no.
Title

No
 INSPECTION REPORT
Property Number

Property Name

Location

Findings Recommendation

Inspected by Reported to

Date Date

INSPECTION REPORT
AREA/SECTION

IN-CHARGE

Facility Incident Action Progress/Remarks

Type Taken
FACILITATE
LEARNING
SESSION
 TRAINING ACTIVITY MATRIX
Training Trainee Facilities/tools Venue Date & Remarks
activity & Equipment Time

ACHIEVEMENT CHART
Driving NC-II
NO Trainees Basic Competencies Common Core
Competencies Competencies

10

Date Started:_________________________________DateFinished:________________________

Name of Trainer:______________________________
 PROGRESS CHART
Driving NC-II
NO Trainees Basic Competencies Common Core
Competencies Competencies

10

Date Started:_________________________________DateFinished:________________________

Name of Trainer:______________________________

9 LEARNING AREAS
Trainers Resource Area Computer Lab Area

Learning Resource Area Assessment Area

Service Support Area Lecture Area

Practical Work Area Distance Learning Area

Quality Control Area

 CONTENTS OF THE LEARNING AREAS
Trainers Personal files of trainer
Resource Area

Learning Competency based learning

Resource Area materials
Service Support Tools, equipment supplies
Area & Materials
Practical Work Work station
Area

Quality Control Finished product produced

Area

Computer Lab Computer peripherals

Area

Assessment Area For written exam and

interview
Lecture Area For orientation and follow-
up session
Distance On-line learning
Learning Area
CBT SHOP LAY-OUT
 CONDUCT/FACILITATE TRAINING
1. Prepare work stations/facilities
2. Monitor attendance
3. Utilized work areas and resources
4. Conduct orientation on the following;
 Competency based training
 Role trainer
 Role of trainees
 Competencies covered as per
qualification
 How to use CBLM
 Instructional facilities & resources
 Workshop & its station
 Evaluation system
5. Conduct pre-assessment (RPL)
6. Assign individual trainees & small
group to appropriate activities
7. Design a variety of teaching
techniques to match learner
capabilities
8. Monitor activities
9. Evaluate performance of trainees with
performance checklist
10. Provide continual feedback to
Trainees
11. Assist slow learner on their
activities
12. Conduct 5S
 SUPERVISE
WORK-BASED
LEARNING
 SELF-ASSESSMENT CHECKLIST
Instruction: this self-instrument will give your trainer
a data that is essential in designing a training plan for
you.

Can I? Yes No

Basic competencies

Common competencies

Core competencies
 DETERMINING AND VALIDATING
TRAINEES CURRENT COMPETENCIES
Identify current competencies acquired related to
job/occupation and indicate proof of evidence

CURRENT COMPETENCIES PROOF OF EVIDENCE

COMPARING & CROSS MATCHING
OF COMPETENCIES
CURRENT REQUIRED UNITS OF TRAINING GAP
COMPETENCIES COMPETENCIES/ REQUIREMENTS
LEARNING
OUTCOMES
 TRAINEES TRAINING
REQUIREMENTS
Gaps Module Duration
title (Hours)
Trainees training
requirements

Training
activity/task

Mode of training

Staff
Qualification:

Facilities tools &

equipment

venue
TRAINING PLAN

Assessment
arrangement

Date & time

 CONDUCT
COMPETENCY
ASSESSMENT
1. Application form
2. Attendance sheet
3. Competency assessment agreement
4. RWAC
5. Rating sheet
6. CARS