SCRIPT IN FACILITATING TRAINING SESSION

Checking/Preparing of facilities, tools and equipment for the training

CBLM’S – CHECK

TNA – CHECK

SAC- CHECK

ATTENDANCE SHEETS- CHECK

LAPTOP AND PROJECTOR- CHECK

TRAINING ACTIVITY MATRIX- CHECK

PROGRESS CHART- CHECK

ACHIEVEMENT CHART- CHECK

Okay, Complete. We can start our training.

INTRODUCTION OF TRAINER

Good morning! I am Dindofer B. Surio, your trainer in Bookkeeping NCIII.

INTRODUCTION OF THE TRAINING CENTER

Welcome to St. Joseph’s College of Quezon City, Welcome to our Bookkeeping NCIII
course.

CHECKING OF ATTENDANCE

As I call your name please raise your hand and say present for me to recognize you

RECOGNIZE TNA/RPL

I have here the Data Gathering Tools together with the Self-Assessment Check. These
forms will help you measure your prior learnings relating to the qualification and will help
to determine your learning styles and characteristics. Please read the instructions
carefully. You have 10 minutes to accomplish the forms. Please tell me if you have
questions or clarifications.

Times up. Kindly pass your accomplished forms.

ORIENTATION

Okay, let us start know the orientation.

(Read information about the school.)

(Mission, Vision and Core values.)

(Read qualifications offered.)

CBT (Definition of competency based- training)

Our training has 10 principles...

(Read the CBT principles from your slide then explain.)

CBT PRINCIPLES AND EXPLANATION

Principle 1: The training is based on curriculum developed from the competency standards.
- Learning is based on the competency – based curriculum.

Principle 2: Learning is competency – based or modular in structure.

- Trainees should learn one competency after another until they attain all competencies.

Principle 3: Training delivery is individualized and self – paced.

- Learning is done by the learner at own pace. You are the one who is responsible for your
learning.

Principle 4: Training is based on work that must be performed.

- Learning is based on the actual industry practice

Principle 5: Training materials are directly related to the competency standards and the
curriculum.
- Develop training materials are based on the curriculum develop based on the competency
standard.

Principle 6: Assessment of learners is based in the collection of evidences of work

performance based on industry or organizational required standards.
- The evidence can be done in collecting the performance through Institutional and
National Assessment.

Principle 7: Training is based on and off the job components.

- Training will be more effective if trainees were exposed to actual work environment.

Principle 8: The system allows Recognition of Prior Learning (RPL).

- Previous learning and experience of trainees can be assessed for recognition

Principle 9: The system allows for learner to enter and exit programs at different times
and levels and to receive an award for competencies attained at any point.
- This principle states that training institution can allow the scheme of multiple entry
and multiple exit

Principle 10: Approved training programs are nationally accredited.

- Almost all principles focuses on training delivery wherein training programs are
registered within UTPRAS (Unified TVET Program Registration and Accreditation
System)

Do you have any questions or clarifications regarding with the 10 principles of CBT?

CBT Monitoring Tools

The CBT monitoring tools will monitor your progress all throughout the training. These
are the Training Activity Matrix(this will guide you on what you are going to do and were
you are going while you are having your training in Bookkeeping NC III), Achievement
Chart (if you acquire a particular L.O I will check here in your achievement chart) for and
Progress Chart ( if you acquire a certain .L.O for the particular competency I will check
here in your progress chart).

COMPETENCIES
Our training will focus on the competencies of Bookkeeping NCIII – the basic, common and
core.

For the basic, we have... (Read the slide for Basic Competencies.)

For the common, we have... (Read the slide for Common Competencies.)
For the core, we have... (Read the slide for Core Competencies.)

CBLM

We will be using the Competency-Based Learning Materials. (Read the presentation)

ASSESSMENT METHODS

After acquiring the knowledge using CBLMs, you will be assessed through written,
demonstration and oral questioning.

GRADING SYSTEM

Since St. Joseph’s College comply with the regulations of the Department of Education, you
will be graded using this grading system: 75 above is Competent and 74 below is Not Yet
Competent.

ROLES OF THE CBT TRAINER

As your trainer, these are the following roles that are expected from me:

1. Stimulates trainees’ motivation.

2. Manages learning.
3. Evaluates student’s progress and achievements.
4. Diagnose and solve learning problems.

ROLES OF THE CBT TRAINEES

Your role as trainees are as follows:

1. Trainees learn at their own rate within program guidelines.

2. Trainees are responsible for what and when they learn and/or perform it.

TOUR OF THE WORKSHOP

As part of our orientation, we will be having a virtual tour of the different learning areas:

Here in St. Joseph’s College, our workstations are divided into four sections:

Section 1:

1. Practical Work Area – where skills and knowledge of the competencies prescribed by
the standards are acquired.
2. Learning Resource Area - this area will provide you with the knowledge requirements in
 the various modules.
3. Distance Learning Area – enables learning provision outside and away from the training
institution in terms of print and non-print materials.
4. Computer Laboratory Area – this is where you will learn and gain appropriate IT
competencies that include Word and Excel.

Section 2:

1. Institutional Assessment Area – this is where recognition of prior learning is done and
assessing the completion of competencies of the learners.
2. Contextual Learning Area – ensures underpinning knowledge in science, math and
communication as applied to the technology.

Section 3:

1. Quality Control Area – finished products generated from the training are scrutinized
here to check is if the standards are met.
2. Support Service Area – this area provides value-adding competencies.

Section 4:

1. Trainer’s Resource Area – this area houses learning materials, Training Regulations
and curriculum exemplars. This is where the video and PowerPoint presentation
conducted.

Welcome to the Bookkeeping NCIII training!

RPL

Mr. ABAYON, based on your Self- Assessment Check, you have checked YES to all the
items on the basic and common competencies. For the core, you have checked YES to
PRROCESS FOOD BY SALTING, CUIRNG AND SMOKING, PROCESS FOOD BY
FERMENTATION AND PICKLING, and PROCESS FOOD BY DRYING AND
DEHYDRATION. Do you have any formal training or work experience related to these?

(Yes, I worked at L.A DALANON MARINE PRODUCTS.)

May I please have your Certificate of Employment?

(RPL gives the COE.)

I will now call the manager to validate your certificate.

(Trainer calls the Manager.) Hello, Good Morning Ma’am/Sir. May I ask Maam Dalanon for the
verification of Certificate of Employment of Mr. Abayon?

Thank you so much Ma’am/Sir. Have a good day.

Okay, I have already talked to the manager and have verified your training.

PRE-TEST

I will now be conducting the pre-test. This will measure your prior knowledge relating to the
qualification and the result will serve as basis on what learning activities we will do on the
training.

The pre-test consists of 30 items multiple choice. Write your answers on the answer sheet.
You have 30 minutes to answer.

Don’t hesitate to ask me if you have questions or clarifications.

Times up. Pass your papers.

We will have 15-minute break for I will check your accomplished Data Gathering Tool, Self-
Assessment check and pre-test. You can take your snacks. Please be back after 15 minutes.

(After the break...)

Welcome back! So please take a look at the Training Activity Matrix, for your groupings and
proceed to your workstation.

ASSIGN TRAINEES TO COMPETENCIES

Mr. Francisco (Trainee 1), please proceed to the Learning Resource Area and Read the CBLM
on PROCESS FOOD BY FERMENTATION AND PICKLING. If you encounter a
task/job/operation sheets, please do it at the Practical Work Area.
Mr. ABAYON (Trainee 2, RPL), since you have prior knowledge on the competency
PROCESS FOOD ON SALTING, CURING AND SMOKING, you will take the
Institutional Competency Assessment to check if your skills and learnings are in
accordance with the prescribed standards. Kindly proceed to the Institutional
Assessment area, workstation 1.

Feedback after taking Institutional Assessment: I have already checked your

performance. You have passed the written exam, answer the questions correctly and
you have satisfactorily MADE A TOCINO WITH A GREAT AND FLAVORFUL SMELL
AND FINE IN TEXTURE; Congratulations! Here is your Certificate of Achievement! I will
be placing a C for Competent on your Progress Chart.
Mr. ABAYON, since you have prior knowledge on the competency, PROCESS FOOD
BY SUGAR CONCENTRATION, you may now take the Institutional Competency
Assessment. Kindly proceed to the workstation 2.

Feedback after taking Institutional Assessment: I have already checked your

performance. You have passed the written exam, answer the questions correctly and
have satisfactorily MADE A MANGO JAM WITH A GREAT TASTE AND HAVE A
BALANCE OF SWEETNESS! Congratulations! Here is your Certificate of Achievement!
I will be placing a C for Competent on your Progress Chart.

Mr. ABAYON, since you have prior knowledge on the competency PROCESS FOOD
BY DRYING AND DEHYDRATION, you may take the Institutional Competency
Assessment. Kindly proceed to the workstation 4.

Feedback after taking Institutional Assessment: I have already checked your

performance. You have passed the written exam, answer the questions correctly and
have satisfactorily made a tinapa with a equal dryness of a fish. Congratulations!
Here is your Certificate of Achievement! I will be placing a C for Competent on your Progress
Chart.

Mr. Abayon, you may now proceed to the Learning Resource Area and read the CBLM on
PROCESS FOOD BY FERMENTATION AND PICKLING. Once you encounter a
task/job/operation sheets, please do it at the Practical Work Area.

Mr. Francisco, you look bored while reading the CBLM on PROCESS FOOD BY
FERMENTATION AND PICKLING. Let us go to the Computer Laboratory so that we can view
a power point presentation on pickling.

We are now done in viewing the PowerPoint presentation. Mr, Francisco proceed to the
Practical Work Area and do the task.

Mr. Francisco, it looks like you are having a hard time in making atchara. Let us go back to the
Computer Laboratory to view a video presentation on how to make a atchara.

Are you done viewing the video, Mr. Francisco? Please go back to the Practical Work Area
and continue the task.

Now you are done in making atchara, I will put check to your Achievement chart. Proceed to
next activity.

Mr. ABAYON, it looks like you are having a hard time in making of atchara. Let me
demonstrate it for you.
Demonstration

Mr. ABAYON, do you have any questions regarding with the demonstration? Since none,
kindly continue on your task.

Mr, Francisco, you have successfully performed all the task in Process food by fermentation
and pickling. I will put C for Completed in your Achievement Chart. Please proceed now to the
Institutional Assessment Area and take the Institutional Competency Assessment in
workstation 2.
You are only given 1 hour to perform the said task. After the demonstration, please
proceed to learning resource area for a written and an oral questioning.

Written test: you will be given a 10 items question to be answer in 10 minutes. Please
write your answer in the answer sheet provided.

Oral questioning: why is it important that you have to measure a particular needed
ingredients, especially the salt and sugar?

Feedback: Mr. Francisco, you have passed the written assessment, answer the
questions correctly and have satisfactorily made a atchara with a tasty smell and have a
great taste, not too spicy and not too salty! Congratulations! Here is your COA! I will be
placing a C for Competent on your Progress Chart.

Mr. Abayon, you have successfully performed all the activities in PROCESS FOOD BY
FERMANTATION AND PICKLING! You may now proceed to the Institutional
Assessment Area and take the Institutional Competency Assessment, workstation 2.

Feedback after taking Institutional Assessment: I have already checked your

performance. You have passed the written exam, answer the questions correctly and
have satisfactorily made a atchara with a good taste! Congratulations! Here is your
Certificate of Achievement! I will be placing a C for Competent on your Progress Chart.

POST-TEST

Mr. ABAYON, since you have achieved all the five (5) COAs, kindly take the post-test.
The post-test will measure the learnings you have gained from the training. It will also
serve as basis in modifying training activities to suit the learning needs.

PROGRAM EVALUATION FORM

Mr. ABAYON, since you are done with the post-test. Kindly accomplish the Program
Evaluation Form; this will check the effectivity of the program as well as the things needed to
be changed.
TAKE THE NATIONAL ASSESSMENT

Mr. ABAYON, you may now take the National Assessment in FOOD PROCESSING NCII at
MIFT – TESDA in Cayabon, Milagros, Masbate. Please bring with you a photocopy of your live
birth or birth certificate, 3 pieces passport size ID picture with collar and white background and
your name printed at the back; Php600.00 for the assessment fee; and 2 long white folder.

After you are done with the National Assessment, please be back and present your
Competency Assessment Result Summary so that I can give you your Certificate of Training.