Templates

Sector : TVET

Qualification Title: TRAINING METHODOLOGY I

Unit of Competency: Plan Training Session

Module Title: Planning Training Session

Technical Education & Skills Development Authority
NATIONAL TVET TRAINERS ACADEMY
Marikina City

Date Developed: Document No.

July 2010 Issued by:
Trainers
Date Revised:
Methodology Level I February 2012 Page ii of vii
Developed by: NTTA
Templates Redilyn C. Agub
Revision # 01
 Plan
Training
Session

Date Developed: Document No.

July 2010 Issued by:
Trainers
Date Revised:
Methodology Level I February 2012 Page i of vii
Developed by: NTTA
Templates Redilyn C. Agub
Revision # 01
Data Gathering Instrument for Trainee’s Characteristics
Please answer the following instrument according to the
characteristics described below. Encircle the letter of your choice that best
describes you as a learner. Blank spaces are provided for some data that
need your response.
Characteristics of learners

Language, literacy Average grade in: Average grade in:

and numeracy English Math
(LL&N)
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
a. 75 to 79 e. 75 to 79

Cultural and Ethnicity/culture:

language a. Ifugao
background
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others (please specify)Cebuano

Education & Highest Educational Attainment:

general a. High School Level
knowledge
b. High School Graduate
c. College Level
d. College Graduate
e. with units in Master’s degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Sex a. Male
b. Female
Bread and Pastry Date Developed: Document No. NTTA-TM1-01
production NCII August 15 Issued by:
Date Revised:
February 2012
PREPARE AND Developed by: NTTA Page 2 of 250
PRODUCE PASTRY Raquel A. Sultan
PRODUCT Revision # 01
 Characteristics of learners
Age Your age: 21
Physical ability 1. Disabilities (if any)__________________
2. Existing Health Conditions (Existing illness if
any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others (please specify) ___________________

Previous TM Certificates
experience with a. TQ certified
the topic b. TM graduate
c. TM trainer
d. TM lead trainer
Number of years as a competency trainer ______

Previous NC CERTIFICATE
learning BREAD AND PASTRY PRODUCTION NCII
experience FOOD AND BEVERAGES NCII
National Certificates acquired and NC level
Training Level
___________________________
completed
___________________________

Special courses Other courses related to TM

a. BREAD AND PASTRY PRODUCTION NCII
b. Master’s degree units in education
c. Others (please specify)
_________________________

Learning styles a. Visual - The visual learner takes mental

pictures of information given, so in order for
this kind of learner to retain information,
oral or written, presentations of new
information must contain diagrams and
drawings, preferably in color. The visual
learner can't concentrate with a lot of activity
around him and will focus better and learn
faster in a quiet study environment.
b. Kinesthetic - described as the students in
the classroom, who have problems sitting
Bread and Pastry Date Developed: Document No. NTTA-TM1-01
production NCII August 15 Issued by:
Date Revised:
February 2012
PREPARE AND Developed by: NTTA Page 3 of 250
PRODUCE PASTRY Raquel A. Sultan
PRODUCT Revision # 01
 Characteristics of learners

still and who often bounce their legs while

tapping their fingers on the desks. They are
often referred to as hyperactive students with
concentration issues.
c. Auditory- a learner who has the ability to
remember speeches and lectures in detail
but has a hard time with written text. Having
to read long texts is pointless and will not be
retained by the auditory learner unless it is
read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities where
they can watch, listen and then review what
has happened.
f. Theorist - Learns most when ideas are linked
to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others (please specify)
___________________________

Bread and Pastry Date Developed: Document No. NTTA-TM1-01

production NCII August 15 Issued by:
Date Revised:
February 2012
PREPARE AND Developed by: NTTA Page 4 of 250
PRODUCE PASTRY Raquel A. Sultan
PRODUCT Revision # 01
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.

Bread and Pastry Date Developed: Document No. NTTA-TM1-01

production NCII August 15 Issued by:
Date Revised:
February 2012
PREPARE AND Developed by: NTTA Page 5 of 250
PRODUCE PASTRY Raquel A. Sultan
PRODUCT Revision # 01
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 

3.5 Store cakes 

4. PREPARE AND DISPLAY PETITS FOURS

4.1 Prepare iced petits fours 

4.2 Prepare fresh petits fours 

4.3 Prepare marzipan petits fours 

4.4 Prepare caramelized petits fours 

4.5 Display petits fours 

4.6 Store petits fours 

5. PRESENT DESSERTS
Bread and Pastry Date Developed: Document No. NTTA-TM1-01
August 15
production
5.1Present NCII
and serve plated desserts
Date Revised:
Issued by: 250
Page 6 of
February 2012
PREPARE AND Developed by: NTTA
5.2 Plan, prepare
PRODUCE and
PASTRY present dessert
Raquel A. Sultan buffet selection 
PRODUCT Revision # 01
or plating
5.3 Store and package desserts 
 Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.

Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation

Current
Proof/Evidence Means of validating
competencies
1.Prepare and produce  Certificate of  Demonstration
bakery product
Bread and Pastry Date Developed: Document No. NTTA-TM1-01
production NCII August 15 Issued by:
Date Revised:
February 2012
PREPARE AND Developed by: NTTA Page 7 of 250
PRODUCE PASTRY Raquel A. Sultan
PRODUCT Revision # 01
 training  Interview
 Certificate of
employment
3.Prepare and produce  Certificate of  Demonstration
gateaux, tortes and training  Interview
 Certificate of
employment
4.Prepare and display  Certificate of  Demonstration
petit four training  interview
 Certificate of
employment
5.Presnt dessert  Certificate of  Demonstration
training  Interview
 Certificate of
employment

Form 1.3 Summaries of Current Competencies versus Required

Competencies

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
1. PREPARE AND PRODUCE BAKERY PRODUCTS

Bread and Pastry Date Developed: Document No. NTTA-TM1-01

production NCII August 15 Issued by:
Date Revised:
February 2012
PREPARE AND Developed by: NTTA Page 8 of 250
PRODUCE PASTRY Raquel A. Sultan
PRODUCT Revision # 01
 1.1 Prepare bakery 1.1 Prepare bakery
products products
1.2 Decorate and 1.2 Decorate and
present bakery present bakery
products products
1.3 Store bakery 1.3 Store bakery
products products
2. PREPARE AND PRODUCE PASTRY PRODUCTS
2.1 Prepare pastry 2.1 Prepare pastry
products products
2.2 Decorate and 2.2 Decorate and
present pastry present pastry
products products
2.3 Store pastry 2.3 Store pastry
products products
3. PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
3.1 Prepare sponge and 3.1 Prepare sponge
cakes and cakes
3.2 Prepare and use 3.2 Prepare and use
fillings fillings
3.3 Decorate cakes 3.3 Decorate cakes
3.4 Present cakes 3.4 Present cakes
3.5 store cakes 3.5 store cakes
4. PREPARE AND DISPLAY PETITS FOURS
4.1 Prepare iced petits 4.1 Prepare iced
fours petits fours
4.2 Prepare fresh petits 4.2 Prepare fresh
fours petits fours
4.3 Prepare marzipan 4.3 Prepare marzipan
petits fours petits fours
4.4 Prepare 4.4 Prepare
caramelized petits caramelized
fours petits fours
4.5 Display petits fours 4.5 Display petits
fours
4.6 Store petits fours 4.6 Store petits fours
5.PRESENT DESSERTS
Bread and Pastry Date Developed: Document No. NTTA-TM1-01
production NCII August 15 Issued by:
Date Revised:
February 2012
PREPARE AND Developed by: NTTA Page 9 of 250
PRODUCE PASTRY Raquel A. Sultan
PRODUCT Revision # 01
 5.1 Present and serve 5.1 Present and serve
plated desserts plated desserts
5.2 Plan, prepare and 5.2 Plan, prepare and
present dessert present dessert
buffet selection or buffet selection
plating or plating
5.3 Store and package 5.3 Store and
desserts package desserts

Form No. 1.4: Training Needs

Training Needs Module Title/Module of

Instruction
(Learning Outcomes)
1. Prepare pastry products
2.Decorate and present pastry products

Bread and Pastry Date Developed: Document No. NTTA-TM1-01

production NCII August 15 Issued by:
Date Revised:
February 2012
PREPARE AND Developed by: NTTA Page 10 of 250
PRODUCE PASTRY Raquel A. Sultan
PRODUCT Revision # 01
3.Store pastry products PREPARING AND
PRODUCING PASTRY
PRODUCT

Bread and Pastry Date Developed: Document No. NTTA-TM1-01

production NCII August 15 Issued by:
Date Revised:
February 2012
PREPARE AND Developed by: NTTA Page 11 of 250
PRODUCE PASTRY Raquel A. Sultan
PRODUCT Revision # 01
 SESSION PLAN
Sector : Hotels and Restaurants
Qualification Title : BREAD AND PASTRY PRODUCTION NCII
Unit of Competency : PREPARE AND PRODUCE PASTRY PRODUCTS
Module Title : PREPARING AND PRODUCING PASTRY PRODUCTS
Learning Outcomes: 1. Prepare pastry products
2. Decorate and present pastry products
3. Store pastry product

A. INTRODUCTION
This unit deals with knowledge and skills required by bakers and pastry cooks (patissiers) to prepare
and produce a range of high-quality pastry products in commercial food production environments and
hospitality establishments.

B. LEARNING ACTIVITIES
LO 1: Prepare pastry products

Learning
Methods Presentation Practice Feedback Resources Time
Content

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Trainers Methodology Level I Date Revised:
February 2012 Page 12 of 250
Templates Developed by: NTTA
NTTA
Revision # 01
1.1 Select, The trainer will The trainees will The trainer will Refer to 10minute
measure and Discussion distribute read information compare his BREAD AND s
weigh Information sheet sheet 1.1-1 and answers to the PASTRY
1.1-1 about how to answer self-check answer key 1.1- PRODUCTIO
according to
select, measure, 1.1-1 1 N NC II
recipe or
weighing and pages 34-36
production
requirements procedure.
and establish
standards
and
procedures
require
ingredients.

Demonstration The trainer will The trainees will The trainer will Measuring 15minute
demonstrate task re-demonstrate check his cup and s
sheet 1.1-1 on how task sheet 1.1-1 performance scale
to select, measure on how to select, using the
and weighing. measure, and Criteria
weighing. Performance
Checklist 1.1-1

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Trainers Methodology Level I Date Revised:
February 2012 Page 13 of 250
Templates Developed by: NTTA
NTTA
Revision # 01
1.2 Prepare a Discussion The trainer will The trainees will The trainer will Refer to 15minute
variety of distribute read information compare his BREAD AND s
pastry Information sheet sheet (1.1-2) and answers to the PASTRY
products 1.1-2 about how to answer self-check answer key 1.1- PRODUCTION
according to prepare a variety of 1.1-2 2 NC II
standard pastry products pages 34-36
mixing according to
procedures/f standard mixing
ormulation/ procedures/formul
recipes and ation/ recipes and
desire desire product
product characteristics.
characteristic
s

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Trainers Methodology Level I Date Revised:
February 2012 Page 14 of 250
Templates Developed by: NTTA
NTTA
Revision # 01
Demonstration The trainer will The trainees will The trainer will Hand mixer, 20minute
demonstrate task re-demonstrate check his wire whisk, s
sheet 1.1-2 on how task sheet 1.1-2 performance measuring
to prepare a variety on how to using the spoon,
of pastry products prepare a variety Criteria spatula,
according to of pastry Performance mixing bowl,
standard mixing products Checklist 1.1-2 muffin pan,
procedures/formul according to and
ation/ recipes and standard mixing measuring
desire product procedures/form cup.
characteristics. ulation/ recipes
and desire
product
characteristics.

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Trainers Methodology Level I Date Revised:
February 2012 Page 15 of 250
Templates Developed by: NTTA
NTTA
Revision # 01
1.3 Use Discussion The trainer will The trainees will The trainer will Refer to 20minute
appropriate distribute read information compare his BREAD AND s
equipment Information sheet sheet (1.1-3) and answers to the PASTRY
according to 1.1-3 about how to answer self-check answer key 1.1- PRODUCTION
require use appropriate 1.1-3 3 NC II
bakery equipment pages 34-36
products and according to
standard require bakery
operating products and
procedures. standard operating
procedures.

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Trainers Methodology Level I Date Revised:
February 2012 Page 16 of 250
Templates Developed by: NTTA
NTTA
Revision # 01
demonstration The trainer will The trainees will The trainer will Commercial 30minute
demonstrate job re-demonstrate check his mixers and s
sheet 1.1-3 on how job sheet 1.1-3 on performance attachments
to use appropriate how to use using the Cutting
equipment appropriate Criteria implements,
according to equipment Performance Scales,
require bakery according to Checklist 1.1-3 Measures,
products and require bakery Bowls,
standard operating products and Ovens,
procedures. standard Molds,
operating shapes and
procedures. cutters,
Baking
sheets and
containers,
Various
shapes and
sizes of
pans

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Trainers Methodology Level I Date Revised:
February 2012 Page 17 of 250
Templates Developed by: NTTA
NTTA
Revision # 01
1.4 Bake bakery Discussion The trainer will The trainees will The trainer will Refer to 40
products distribute read information compare his BREAD AND minutes
according to Information sheet sheet (1.1-4) and answers to the PASTRY
techniques 1.1-4 about how to answer self-check answer key 1.1- PRODUCTION
and bake bakery 1.1-4 4 NC II
appropriate products according pages 34-36
conditions; to techniques and
and appropriate
enterprise conditions; and
requirement enterprise
and requirement and
standards. standards.

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Trainers Methodology Level I Date Revised:
February 2012 Page 18 of 250
Templates Developed by: NTTA
NTTA
Revision # 01
Demonstration The trainer will The trainees will The trainer will wire whisk, 1hr
demonstrate job re-demonstrate check his spatula,
sheet 1.1-4 on how job sheet 1.1-4 on performance cream,
to bake bakery how to bake using the rolling pin,
products according bakery products Criteria Commercial
to techniques and according to Performance mixers and
appropriate techniques and Checklist 1.1-4 attachments
conditions; and appropriate Cutting
enterprise conditions; and implements,
requirement and enterprise Scales,
standards. requirement and Measures,
standards. Bowls,
Ovens,
Molds,
shapes and
cutters,
Baking
sheets and
containers,
Various
shapes and
sizes of
pans

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Trainers Methodology Level I Date Revised:
February 2012 Page 19 of 250
Templates Developed by: NTTA
NTTA
Revision # 01
1.5 Select baked Discussion The trainer will The trainees will The trainer will Refer to 30minute
goods in distribute read information compare his BREAD AND s
accordance Information sheet sheet (1.1-5) and answers to the PASTRY
with the 1.1-5 about how to answer self-check answer key 1.1- PRODUCTION
desire select bake goods 1.1-5 5 NC II
characteristic in accordance with pages 34-36
s, standards the desire
recipe characteristics,
specifications standards recipe
and specifications and
enterprise enterprise
practices of practices of what
what require require oven
temperature.

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Trainers Methodology Level I Date Revised:
February 2012 Page 20 of 250
Templates Developed by: NTTA
NTTA
Revision # 01
 oven Demonstration The trainer will The trainees will The trainer will Recipe list, 1hr
temperature. demonstrate job re-demonstrate check his commercial
sheet 1.1-5 on how job sheet 1.1-5 on performance mixers and
to select bake how to select using the attachments
goods in bake goods in Criteria cutting
accordance with accordance with Performance implements,
the desire the desire Checklist 1.1-5 scales,
characteristics, characteristics, measures,
standards recipe standards recipe bowls,
specifications and specifications and Ovens,
enterprise enterprise molds,
practices of what practices of what shapes and
require oven require oven cutters,
temperature. temperature. baking
sheets and
containers,
various
shapes and
sizes of
pans.
LO 2: Decorate and present bakery products

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Trainers Methodology Level I Date Revised:
February 2012 Page 21 of 250
Templates Developed by: NTTA
NTTA
Revision # 01
2.1 Prepare a Discussion The trainer will The trainees will The trainer will Refer to 15minute
variety of distribute read information compare his BREAD AND s
fillings and Information sheet sheet (2.2-1) and answers to the PASTRY
coating/icing 2.2-1 about how to answer self-check answer key 2.2- PRODUCTION
, glazes and prepare a variety of 2.2-1 1 NC II
decorate for fillings and pages 34-36
pastry coating/icing,
products glazes and decorate
according to for pastry products
standard according to
recipes, standard recipes,
enterprise enterprise
standards standards and/or
and/or customer
customer preferences
preferences.

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Trainers Methodology Level I Date Revised:
February 2012 Page 22 of 250
Templates Developed by: NTTA
NTTA
Revision # 01
Demonstration The trainer will The trainees will The trainer will Jellies and 30minute
demonstrate task re-demonstrate check his glazes, s
sheet 2.2-1 on how task sheet 2.2-1 performance Biscuits,
to prepare a variety on how to using the flowers and
of fillings and prepare a variety Criteria leaves,
coating/icing, of fillings and Performance herbs,
glazes and coating/icing, Checklist 2.2-1 flavored and
decorations for glazes and colored
pastry products decorations for sugar, fresh
according to pastry products and
standard recipes, according to preserved/c
enterprise standard recipes, rystallized
standards and/or enterprise fruits, seeds
customer standards and/or and nuts,
preferences. customer icing,
preferences. sprinkled
icing sugar
or chocolate
powder,
butter
creams,
ganache,
fondants

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Trainers Methodology Level I Date Revised:
February 2012 Page 23 of 250
Templates Developed by: NTTA
NTTA
Revision # 01
2.2 Fill and Discussion The trainer will The trainees will The trainer will Refer to 5
decorate distribute read information compare his BREAD AND minutes
pastry Information sheet sheet (2.2-2) and answers to the PASTRY
products, 2.2-2 about how to answer self-check answer key 2.2- PRODUCTION
where fill and decorate 2.2-2 2 NC II
require and pastry products, pages 34-36
appropriate, where require and
in appropriate, in
accordance accordance with
with standard recipes
standard and/or enterprise
recipes standards and
and/or customer
enterprise preferences
standards
and

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Trainers Methodology Level I Date Revised:
February 2012 Page 24 of 250
Templates Developed by: NTTA
NTTA
Revision # 01
customer Demonstration The trainer will The trainees will The trainer will Jellies and 15minute
preferences. demonstrate task re-demonstrate check his glazes, s
sheet 2.2-2 on how task sheet 2.2-2 performance Biscuits,
to fill and decorate on how to fill and using the flowers and
pastry products, decorate pastry Criteria leaves,
where require and products, where Performance herbs,
appropriate, in require and Checklist 2.2-2 flavored and
accordance with appropriate, in colored
standard recipes accordance with sugar, fresh
and/or enterprise standard recipes and
standards and and/or enterprise preserved/c
customer standards and rystallized
preferences customer fruits, seeds
preferences and nuts,
icing,
sprinkled
icing sugar
or chocolate
powder,
butter
creams,
ganache,
fondants

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Trainers Methodology Level I Date Revised:
February 2012 Page 25 of 250
Templates Developed by: NTTA
NTTA
Revision # 01
2.3 Finish pastry Discussion The trainer will The trainees will The trainer will Refer to
product distribute read information compare his BREAD AND
5minutes
according to Information sheet sheet (2.2-3) and answers to the PASTRY
desire 2.2-3 about how to answer self-check answer key 2.2- PRODUCTION
product finish pastry 2.2-3 3 NC II
characteristic product according pages 34-36
s to desire product
characteristics.
The trainer will The trainees will The trainer will Coating 15minute
Demonstration demonstrate task re-demonstrate check his Glazing s
sheet 2.2-3 on how task sheet 2.2-3 performance Icing
to finish pastry on how to finish using the
product according pastry product Criteria
to desire product according to Performance
characteristics desire product Checklist 2.2-3
characteristics

2.4 Present your Discussion The trainer will The trainees will The trainer will Refer to 5minutes
baked pastry distribute read information compare his BREAD AND
products Information sheet sheet (2.2-4) and answers to the PASTRY
according to 2.2-4 about how to answer self-check answer key 2.2- PRODUCTIO
establish present your baked 2.2-4 4 N NC II
standards pastry products pages 34-36
and according to
procedures establish
standards and
procedures.

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Trainers Methodology Level I Date Revised:
February 2012 Page 26 of 250
Templates Developed by: NTTA
NTTA
Revision # 01
 Demonstration The trainer will The trainees will The trainer will 10minute
demonstrate task re-demonstrate check his s
sheet 2.2-4 on how task sheet 2.2-4 performance
to present your on how to present using the
baked pastry your baked Criteria
products according pastry products Performance
to establish according to Checklist 2.2-4
standards and establish
procedures. standards and
procedures.

3. Store pastry products

3.1 Store pastry Discussion The trainer will The trainees will The trainer will Refer to 4minutes
products distribute read information compare his BREAD AND
according to Information sheet sheet (2.3-1) and answers to the PASTRY
established 2.3-1 about how to answer self-check answer key PRODUCTIO
standards store pastry 2.3-1 2.3.1 N NC II
and products according pages 34-36
procedures to
established
standards and
procedures

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Trainers Methodology Level I Date Revised:
February 2012 Page 27 of 250
Templates Developed by: NTTA
NTTA
Revision # 01
 Demonstration The trainer will The trainees will The trainer will Display 5minutes
demonstrate task re-demonstrate compare his cabinets
sheet 2.3-1 on how task sheet 2.3-1 answers to the including
to store pastry on how to store answer key 2.3- temperature
products according pastry products 1 -
to according to controlled
established established cabinets to
standards and cool or
standards and
procedures. warm,
procedures.
Refrigeratio
n, chilling
and freezing
9.6 Length
of time in
freezer /cool
storage
3.2 Select Discussion The trainer will The trainees will The trainer will Refer to 2minutes
appropriate distribute read information compare his www.leaf.tv
package for Information sheet sheet (2.3-2) and answers to the
the 2.3-2 about how to answer self-check answer key
preservation select appropriate 2.3-2 2.3.2
of product package for the
freshness preservation of
and eating product freshness
characteristic and eating
s characteristics

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Trainers Methodology Level I Date Revised:
February 2012 Page 28 of 250
Templates Developed by: NTTA
NTTA
Revision # 01
 Demonstration The trainer will The trainees will The trainer will Different 3minutes
demonstrate task re-demonstrate compare his sizes of
sheet 2.3-2 on how task sheet 2.3-2 answers to the boxes and
to select on how to select answer key 2.3- paper bag
appropriate appropriate 2
package for the package for the
preservation of preservation of
product freshness product freshness
and eating and eating
characteristics characteristics
C. ASSESSMENT PLAN
 Written Test
 Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION
In this unit of competency my students were to select, measure, weighing using scale according to recipe. In this session they
will learn how to use different equipment according of its task. First, I introduced the lesson through discussion and
demonstration. I told students what they would be learning. They will learn how to prepare a variety of pastry products
according to standards mixing procedures/ recipes and desire product characteristics. Of course, they will know how to bake
according what kind of techniques they will use and select baked goods in accordance with the desire characteristics. The
most interesting is how they decorate their pastry products using filling, icing, and coating. Unfortunately, I spent so much
time so that they will learn and make it perfect even though it is not easy but they need to perform it. We had to re
demonstrate it until they get and we see the result through their products.

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Trainers Methodology Level I Date Revised:
February 2012 Page 29 of 250
Templates Developed by: NTTA
NTTA
Revision # 01
PARTS OF A COMPETENCY-BASED LEARNING MATERIAL

References/Further Reading

Performance Criteria Checklist

Operation/Task/Job Sheet

Self Check Answer Key

Self Check

Information Sheet

Learning Experiences

Learning Outcome Summary

Module
Module Content
Content

Module
List of Competencies
Content

Module Content

Module Content

Front Page
In our efforts to standardize CBLM,
the above parts are recommended for
use in Competency Based Training
(CBT) in Technical Education and
Skills Development Authority (TESDA)
Technology Institutions. The next
sections will show you the
components and features of each part.

Date Developed: Document No. NTTA-TM1-07

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 (BREAD AND PASTRY PRODUCTION NCII)
COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

Prepare and produce Preparing and TRS741379

1. bakery products producing bakery
products

Prepare and produce Preparing and

2. producing pastry TRS741380
pastry products
products

Prepare and present Preparing and TRS741342

gateaux, tortes and presenting gateaux,
3.
cakes tortes and cakes

Prepare and display Preparing and TRS741344

4. petits fours displaying petits fours
TRS741343
Present desserts
5. Presenting desserts

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 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 (pâtissiers) to prepare and produce
a range of high-quality pastry products in commercial food production
environments and hospitality establishments.

NOMINAL DURATION: 7hour

LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Prepare and produce bakery products
2. Prepare and produce pastry products
3. Prepare and present gateaux, tortes and cakes
4. Prepare and display petits fours
5. Present desserts

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 is 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

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 6. A variety of fillings and coating/icing, glazes and decorations for
pastry products are prepared according to standard recipes,
enterprise standards and/or customer preferences
7. Pastry products are filled and decorated, where required and
appropriate, in accordance with standard recipes and/or enterprise
standards and customer preferences
8. Pastry products are finished according to desired product
characteristics
9. Baked pastry products are presented according to established
standards and procedures
10. Pastry products are stored according to established standards and
procedures
11. Packaging are selected appropriate for the preservation of
product freshness and eating characteristics

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LEARNING OUTCOME NO. 2
(DECORATE AND PRESENT PASTRY PRODUCTS)

Contents:

1. Regular and special fillings and coating/icing, glazes and decorations.

2. Decorative technique and rules for garnishing.

3. The tools and materials in decorating and finishing and presenting.

4. Standards and procedures in decorating, finishing and presenting pasry

products.

Assessment Criteria

1. Required and appropriate fillings and coating /icing, glazes and

decorations are prepared for variety of pastry products according to
standard recipes, enterprise standards and/or customer preferences.
2. Pastry products are filled and decorated as required and appropriate
in accordance with standard recipes and/or enterprise standards and
costumer preferences.
3. Pastry products are finished according to desired product
characteristics
4. Baked pastry product is presented according to established standards
and procedures.
Conditions

The participants will have access to:

ACCESSORIES/TOOLS/EQUIPMENT SUPPLIES AND MATERIAL

Cutting implements Flour

Scales Sugar

Measuring cup Eggs

Measuring spoon Milk

Spatula Cream

Mixing bowl Gelatin

oven Fruits
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stove Nuts

Hand mixer Flavorings and essences

Rolling pin Chocolate

Different shapes or sizes of pan Cream of tartar

Baking sheets candies

molder salt

container

Wire whisk

Assessment Method:

1. Discussion
2. Demonstration

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 Learning Experiences
Learning Outcome 2
(DECORATE AND PRESENT PASTRY PRODUCTS)

Learning Activities Special Instructions

Read information sheet 1.1-1

“How to select, measure, weighing Reading with understanding and
and procedure” check yourself by answering the
self-check. You must answer all
questions correctly before
Answer self-check 1.1-1 proceeding to the next activity.
Compare answers to Answer key
Perform task sheet 1.1-1 Job sheets will help you to practice
your skills.
Read information sheet 1.1-2 You may refer to the Training
“How to prepare a variety of pastry Activity Matrix1 for TM1 as a
products according to standard sample.
mixing procedures/formulation/ The performance Criteria Checklist
recipes and desire product will guide and help you evaluate
characteristics” your work as you are practicing
Answer self-check 1.1-2 your skill.
Evaluate your own work using the
Perform task sheet 1.1-2 Performance Criteria. When you are
ready, present your work to your
Read information sheet 1.1-3 trainer for final evaluation and
“How to use appropriate equipment recording.
according to require bakery products If you have questions about the use
and standard operating procedures” of the matrix please ask your
trainer.
Answer self-check 1.1-3

Perform job sheet 1.1-3

Read information sheet 1.1-4

“How to
bake bakery products according to
techniques and appropriate
conditions; and enterprise
requirement and
standards”
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Answer self-check 1.1-4

Perform job sheet 1.1-4

Read information sheet 1.1-5

“How to select bake goods in
accordance with the desire
characteristics, standards recipe
specifications and enterprise
practices of what require oven
temperature”

Answer self-check 1.1-5

Perform job sheet 1.1-5

After doing all activities of this LO,
you are already to proceed to the
next LO on Facilitating Training
Session

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 Information Sheet 1.1-1
DECORATE AND PRESENT PASTRY PRODUCTS
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. To know how to select, measure and weighing.
2. To perform how to measure and weighing with the right procedure.

Introduction
Preparing pastry products is a dough
of flour, water and shortening (solid fats, including butter) that may
be savory or sweetened. Sweetened pastries are often described as bakers'
confectionery. The word "pastries" suggests many kinds of baked
products made from ingredients such
as flour, sugar, milk, butter, shortening, baking powder, and eggs.
Small tarts and other sweet baked products are called pastries. Common
pastry dishes include pies, tarts, quiches, croissants, and pasties.
The French word patisserie is also used in English (with or without the
accent) for the same foods. Originally, the French word patisserie referred to
anything, such as a meat pie, made in dough (paste, later pâte) and not
typically a luxurious or sweet product. This meaning still persisted in the
nineteenth century, though by then the term more often referred to the
sweet and often ornate confections implied today.

Pastry can also refer to the pastry dough, from which such baked products
are made. Pastry dough is rolled out thinly and used as a base for baked
products.
Pastry is differentiated from bread by having a higher fat content, which
contributes to a flaky or crumbly texture. A good pastry is light and airy and
fatty, but firm enough to support the weight of the filling. When making
a short crust pastry, care must be taken to blend the fat and flour
thoroughly before adding any liquid. This ensures that the flour granules
are adequately coated with fat and less likely to develop gluten. On the other
hand, overmixing results in long gluten strands that toughen the pastry. In
other types of pastry such as Danish pastry and croissants, the
characteristic flaky texture is achieved by repeatedly rolling out a dough
similar to that for yeast bread, spreading it with butter, and folding it to
produce many thin layers.

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Definition of term

Baking-the process of cooking food by indirect heat or dry heat in a confined

space as in heated oven using gas, electricity, charcoal, wood or oil at a
temperature from 250degree F-450degreeF

Batter-a flour mixture that can be stirred or poured

Convection oven-stove in which a fan circulates heated air through the

oven for fast, even cooking

Dough-a flour mixture that can be rolled or kneaded

Dutch oven- a brick oven

Microwave oven-an oven that utilizes electromagnetic energy below the

magnetic spectrum.

Mixing-to bring together into uniform mass

Pre heat-to heat (an oven, for example) before hand

Sift-separating course particles in the ingredients by passing through a

sifter

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A. Baking tools and equipment and their uses

1. Baking wares-are made of glass or metal container for batter and dough
with various sizes and shape
2. Cake pans-comes in different sizes and shapes and round square
rectangular and heart shaped
 Tube center pan-deeper a round
pan and with a hollow center, its
removable which is used to bake
chiffon types cakes.
 Muffin pan- has 12 formed cups
for making muffins and cupcakes.
 Pop over pan-is used for cooking
pop over.
 Jelly roll pan-a swallow
rectangular pan used for baking
rolls.
 Bunch pan- is a round pan with
scalloped sides used for baking
elegant and special cakes.
 Custard cup-is made of porcelain
and glass used for baking
individual custard.
 Griddle pans-are used to bake
griddles
 Loaf pan- is used to bake loaf
brad

3. Biscuit and doughnut cutter-is used to cut and shape biscuit or

doughnut
4. Cutting tools- including knife and chopping board that are used to
cut glazed fruit, nut, or other ingredients in baking
5. Electric mixer- is used for different baking procedure for beating,
stirring, and blending.
6. Flour sifter- is used for sifting flour
7. Grater - is used to grate cheese, chocolate and other fresh fruit.
8. Kitchen shears-are used to slice rolls and delicate cakes.
9. Measuring cups-consist of two types namely

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 a. a graduated cup with fraction (1,3/4,2/3,1/2,1/3,1/4,
1/8) on each side.
b. A measuring glass made of transparent glass or plastic is
more accurate for measuring.
10.Measuring spoon- consist of a set of measuring spoons used to
measure small quantities of ingredients
11. Mixing bowl-comes in graduated sizes and has sloping sides used for
mixing ingredients.
12. Paring knife-used to pare or cut fruits and vegetable into different sizes
13. Pastry bag-a funnel shaped container of icing or whipped cream.
14. Pastry blender- has a handle and with wire which I used to cut fat or
shortening in the preparation of pies, biscuit or
doughnut.
15. Pastry brush-is used in greasing pans or surface of pastries and bread.
16. Pastry tip- is a pointed metal or plastic tube connected to the opening
of the pastry and is used to form desired design.
17. Pastry wheel- has a blade knife used to cut dough when making
pastries.
18. Rotary egg beater- is used in beating eggs or whipping cream.
19. Rolling pin-is used to flatten or roll the dough.
20. Rubber scrapper- is used to removed bits of food in the side of the bowl.
21.Spatula- comes in different sizes: small spatula is used to remove muffin
and molded cookies from pans which is 5 and 6
inches; large spatula for icing or frosting cakes;
flexible blades is used for various purpose.
22. Strainer- is used to strain or sift dry ingredients.
23. Weighing scale-is used to measure ingredients in large quantities.
24. Utility tray- is used to hold ingredients together
25. Wire whisk- is used to beat or whip egg whites or cream.
26. Wooden spoon- is also called mixing spoon which comes in various
sizes suitable for different types of mixing.

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 Date Developed: Document No. NTTA-TM1-07
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 Self- Check 1.1-1

Multiple choice: Choose the correct that best describe the statement.
Write your answer in capital letter on your answer sheet.

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 ANSWER KEY ____
1.
2.
3.
4.

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 TASK 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:

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 Performance Criteria Checklist ______

CRITERIA
YES NO
Did you….
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.

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 JOB SHEET _____
Title:

Performance Objective: Given (condition), you should be able to

(performance) following (standard).

Supplies/Materials :

Equipment :

Steps/Procedure:
5.
6.
7.
8.

Assessment Method:

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 Performance Criteria Checklist ______

CRITERIA
YES NO
Did you….
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.

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Evidence Plan

Competency
standard:
Unit of
competency:
Ways in which evidence will be collected:

Demonstration & Questioning

Observation & Questioning
[tick the column]

Third party Report

Portfolio

Written
The evidence must show that the trainee…













NOTE: *Critical aspects of competency

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 TABLE OF SPECIFICATION

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

TOTAL

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Performance Test

Specific Instruction for the Candidate

Qualification

Unit of Competency

General Instruction:

Specific Instruction:

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QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge respon
se
Extension/Reflection Questions Yes No
1.  
2.  
3.  
4.  
Safety Questions
5.  
6.  
7.  
8.  
Contingency Questions
9.  
10.  
11.  
12.  
Job Role/Environment Questions  
13.  
14.  
15.  
16.  
Rules and Regulations  
17.  
18.  
19.  
20.  
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory

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Templates for Inventory of Training Resources
Resources for presenting instruction
 Print Resources As per TR As per Remarks
Inventory

 Non Print Resources As per TR As per Remarks

Inventory

Resources for Skills practice of Competency #1

______________________________
 Supplies and Materials As per TR As per Remarks
Inventory

 Tools As per TR As per Remarks

Inventory

 Equipment As per TR As per Remarks

Inventory

Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.

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 Supervise
Work-Based
Learning

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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.
CORE COMPETENCIES
CAN I…? YES NO
1.

2.

3.

4.

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CORE COMPETENCIES
CAN I…? YES NO
5.

Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.

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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

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 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 Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
1.

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
2.

3.

4.

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 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)

Module
Gaps Title/Module of Duration (hours)
Instruction

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 TRAINING PLAN

Qualification: ____________________________

Trainees’ Training Training Mode of

Staff
Requirements Activity/Task Training

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 Technical Education and Skills Development Authority
___(your institution)___

TRAINEE’S RECORD BOOK

I.D.

Trainee’s No._______________

NAME: ___________________________________________________

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 column regarding the outcome of the task accomplished by
the trainees. Be sure that the trainee will personally
QUALIFICATION: PLUMBING NC II_______
accomplish the task and confirmed by the instructor.
It is of great importance that the content should be
TRAINING DURATION :____________________________ written legibly on ink. Avoid any corrections or erasures and
maintain the cleanliness of this record.

TRAINER: __________________________________________________ This will be collected by your trainer and submit the
same to the Vocational Instruction Supervisor (VIS) and shall
form part of the permanent trainee’s document on file.

THANK YOU.

Instructions:
This Trainees’ Record Book (TRB) is intended to serve as
record of all accomplishment/task/activities while undergoing
training in the industry. It will eventually become evidence
that can be submitted for portfolio assessment and for
whatever purpose it will serve you. It is therefore important
that all its contents are viably entered by both the trainees
and instructor.
The Trainees’ Record Book contains all the 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”
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 Date Developed: Document No. NTTA-TM1-07
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NOTES:

__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________

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Unit of Competency: 1 PREPARE PIPES FOR INSTALLATION

NC Level I Unit of Competency: 2 PERFORM MINOR CONSTRUCTION

Learning Task/Activity Date Instructors WORKS
Outcome Required Accomplished Remarks
 Lay out NC Level I
measurements
 Cut pipe Learning Task/Activity Date Instructors
within the Outcome Required Accomplished Remarks
required Perform
length and piping lay
according to outs
job Cut pipes
requirements through
 Thread pipes walls and
in accordance floors
with standard
thread
engagement ____________________ ______________________
Trainee’s Signature Trainer’s
__________________ ___________________ Signature

Trainee’s Signature Trainer’s Signature

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Unit of Competency: 3 MAKE PIPING JOINTS AND
CONECTIONS

NC Level I Unit of Competency: 4 PERFORM SINGLE UNIT PLUMBING

Learning Task/Activity Date Instructors INSTALLATION AND ASSEMBLES
Outcome Required Accomplished Remarks
Fit-up NC Level I
joints and
Learning Task/Activity Date Instructor
fittings for
Outcome Required Accomplishe s Remarks
PVC pipe
d
Perform
threaded Prepare for
pipe joints plumbing works
and Install pipe and
connections fittings
Caulk Install hot and
joints\ cold water supply
_____________________ ______________________ Install/assemble
Trainee’s Signature Trainer’s Signature plumbing fixtures

_____________________ ____________________
Trainee’s Signature Trainer’s Signature

Date Developed: Document No. NTTA-TM1-07

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
February 2012 Page 66 of 61
Developed by: NTTA
Templates NTTA
Revision # 01
 Unit of Competency: 5 PERFORM PLUMBING REPAIR AND
MAINTENANCE WORKS

NC Level I
Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks
 Clear
clogged
pipes
clear
clogged
fixtures
______________________ ____________________
Trainee’s Signature Trainer’s Signature

Date Developed: Document No. NTTA-TM1-07

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
February 2012 Page 67 of 61
Developed by: NTTA
Templates NTTA
Revision # 01
 TRAINEE’S PROGRESS SHEET

Name : JUAN DELA CRUZ Trainer :

Nominal
Qualification : Machining NC I :
Duration
Training Training Date Date Trainee’s Supervisor’s
Units of Competency Rating
Activity Duration Started Finished Initial Initial

Total
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 ratings

Date Developed: Document No. NTTA-TM1-07

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
February 2012 Page 68 of 61
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Revision # 01
 Average Ratings

PREPARATION Average
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
General Average

Date Developed: Document No. NTTA-TM1-07

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
February 2012 Page 69 of 61
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Templates NTTA
Revision # 01
Facilitate
Learning
Session

Date Developed: Document No. NTTA-TM1-07

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
February 2012 Page 70 of 61
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Templates NTTA
Revision # 01
Training Activity Matrix

Venue
Facilities/Tools Date &
Training Activity Trainee Remarks
and Equipment (Workstation/ Time
Area)
Prayer
Recap of Activities 8:00 AM
All to 8:30
Unfreezing Activities AM
trainees
Feedback of Training

Rejoinder/Motivation
observations
(List down all
on the
Facilities/Tools
(Specific Activities of progress of
and Equipment Name of
each Trainee for the each trainee
needed for the Workstation1
day here) for the day
workstation and
will be written
activities here)
here
observations
(Specific Activities of (List down all
on the
each Trainee here) Facilities/Tools
progress of
and Equipment Name of
each trainee
needed for the Workstation 2
for the day
workstation and
will be written
activities here)
here
observations
(List down all
on the
Facilities/Tools
(Specific Activities of progress of
and Equipment Name of
each Trainee for the each trainee
needed for the Workstation 3
day here) for the day
workstation and
will be written
activities here)
here
observations
(List down all
on the
Facilities/Tools
(Specific Activities of progress of
and Equipment Name of
each Trainee for the each trainee
needed for the Workstation 4
day here) for the day
workstation and
will be written
activities here)
here

Date Developed: Document No. NTTA-TM1-07

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
February 2012 Page 71 of 61
Developed by: NTTA
Templates NTTA
Revision # 01
 Trainers Date Developed: Document No. NTTA-TM1-07
Methodology Level I July 2010 Issued by: Page 72 of 61
Date Revised:
February 2012
Templates Developed by: NTTA
NTTA
Revision # 01
 Trainers Date Developed: Document No. NTTA-TM1-07
Methodology Level I July 2010 Issued by: Page 73 of 61
Date Revised:
February 2012
Templates Developed by: NTTA
NTTA
Revision # 01
Minutes of the Meeting Template

Minutes of the Meeting

Focus Group Discussion
Date Developed: Document No. NTTA-TM1-07
Trainers July 2010 Issued by:
Methodology Level I Date Revised:
February 2012 Page 74 of 61
Developed by: NTTA
Templates NTTA
Revision # 01
Date: ________________________
Agenda:
Competency-based Training Delivery
Present:
1. ____________
2. ____________
3. ____________
4. ____________

CBT Concerns Discussions Resolutions/Agreement

1. CBT Layout
2. Monitoring of
Attendance
3. Utilization of work
area
4. Orientation
a. CBT
b. Roles
c. TR
d. CBLM
e. Facilities
f. Evaluation system
5. RPL

6. Teaching methods
and technique
7. Monitoring of
learning activities
a. Achievement
chart
b. Progress chart
8. Feedback
9. Slow learners
10. Other
concerns

Date Developed: Document No. NTTA-TM1-07

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
February 2012 Page 75 of 61
Developed by: NTTA
Templates NTTA
Revision # 01
Training Evaluation Report

1. Title of the Report

2. Executive summary

3. Rationale

4. Objectives

5. Methodology

6. Results and discussion

This is the body of the report. It should contain the following
parts:
Data interpretation
Data analysis
Conclusion

7. Recommendation

Date Developed: Document No. NTTA-TM1-07

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
February 2012 Page 76 of 61
Developed by: NTTA
Templates NTTA
Revision # 01
Maintain
Training
Facilities

Date Developed: Document No. NTTA-TM1-07

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
February 2012 Page 77 of 61
Developed by: NTTA
Templates NTTA
Revision # 01
 Date Developed: Document No. NTTA-TM1-07
Trainers July 2010 Issued by:
Methodology Level I Date Revised:
February 2012 Page 78 of 61
Developed by: NTTA
Templates NTTA
Revision # 01
 Template #1
OPERATIONAL PROCEDURE
Equipment Type
Equipment Code
Location
Operation Procedure:

Date Developed: Document No. NTTA-TM1-07

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
February 2012 Page 79 of 61
Developed by: NTTA
Templates NTTA
Revision # 01
 Template #2

Date Developed: Document No. NTTA-TM1-07

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
February 2012 Page 80 of 61
Developed by: NTTA
Templates NTTA
Revision # 01
 HOUSEKEEPING SCHEDULE
Qualification Station/Bldg Welding (WAF)

Area/Section

In-Charge

Schedule for the 2nd Semester, 2011

Responsible
ACTIVITIES Daily Every Weekly Every Month Remarks
Person other 15th ly
Day Day
1. Clean and check welding
equipment/ accessories
from dust and oil; dry and
properly laid-out/
secured/stable
2. Clean and free welding
booths and welding
positioners from
dust/rust /gums, used Mig
wire stubs and metal
scraps
3. Clean and arrange working
tables according to floor
plan/lay-out; check
stability
4. Clean and check floor,
walls, windows, ceilings
• graffiti/dust/rust
• cobwebs and
outdated/unnecessary
objects/items
• obstructions
• any used
materials/scraps
(slugs, stubs) spilled
liquid
• open cracks (floor)
5. Clean and check work shop
ventilation and
illumination by dusting
lamps/bulbs, replacing
non-functional lamps and
keeping exhaust clean
6. Clean and check computer
set -monitor, CPU,
keyboards, mouse – free,
unnecessary markings,
dust; cables and plugs are
in order; well-arranged; all
items functional
7. Clean, inspect air
conditioning equipment:
• keep screen and filter
free from dust/rust
• Check selector knobs if
in normal positions and
are functional
• Check if drainage is OK
8. Clean, check and maintain
Tool Room
• Free of dust, not damp
• Tools in appropriate
positions/locations
• With visible
labels/signage
• Logbook and forms are
complete, in order and
updated
Trainers Date Developed: Document No. NTTA-TM1-07
• Lights, ventilation – OK
Methodology Level I July 2010 Issued by: Page 81 of 61
Date Revised:
10. Clean and check Rest
February 2012
Room Templates Developed by: NTTA
• Urinals, bowls, wash NTTA
basins, walls and Revision # 01
partitions are free from
stains, dirt, oils, graffiti
 Template #3
GMAW WORKSHOP HOUSEKEEPING SCHEDULE
DAILY TASK YES NO
Dispose segregated waste; clean garbage cans

Sweep floors; if wet, wipe dry

Wipe and clean whiteboards

Clean and arrange working tables

Clean and check mounting of machines/equipment

Before leaving, collect stubs and other welding wastes.

WEEKLY TASK YES NO

Clean posters, visual aids and update accomplishment/Progress Charts

Clean bulbs/lamps/ceilings/walls

Clean/Wash of windows/glasses/mirrors

Clean and check tools, machines, supplies, materials

Sanitize garbage receptacles

Empty water collector; clean body of Water Dispenser

MONTHLY TASK YES NO

Conduct inventory

Clean and arrange tool room

Inspect electrical system; clean cables, wires

Clean instructional materials & modules; arrange and put in order

Inspect and clean air-conditioning equipment filter; clean body

Date Developed: Document No. NTTA-TM1-07

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
February 2012 Page 82 of 61
Developed by: NTTA
Templates NTTA
Revision # 01
 Template #4
WELDING EQUIPMENT MAINTENANCE SCHEDULE*
8 HOURS 50 Hours 100 HOURS
•  •


Date Developed: Document No. NTTA-TM1-07

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
February 2012 Page 83 of 61
Developed by: NTTA
Templates NTTA
Revision # 01
 Template #5
EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE
EQUIPMENT CODE
LOCATION
Schedule for the Month of March
MANPOWER Daily Every Weekly Every Monthly Remarks
ACTIVITIES Other 15th
Day Day

1. Check panel board, and

circuit breakers’
electrical connections,
cables and outlets
 Clean and kept dry
 Parts are well-
secured/attached
 Properly labeled
2. Check Mig gun (nozzle,
contact tip, diffuser)
and ground cable:
 Clean and kept dry
 Parts are well-
secured/ attached
 Inspect for damages
and replace parts if
necessary
3. Check adjustment
lever’s if functional
(amperages/speed); if
not, calibrate

4. Check Gas cylinder

outfit for any
abnormality
 Gate valve
 Co2 regulator
 Gas hose Fittings
 Fittings
5. Check/Clean wire
feeder (rollers, wire
speed/spool
adjustment); remove
used oil, dust; keep
dry.

6. Run the equipment for

5 minutes and observe
for unusual noise or
abnormal operation; if
repair is necessary,
send to technician.

Date Developed: Document No. NTTA-TM1-07

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
February 2012 Page 84 of 61
Developed by: NTTA
Templates NTTA
Revision # 01
 Template #6

WORKSHOP INSPECTION CHECKLIST

Qualification
Area/Section In-Charge

YES NO INSPECTION ITEMS

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

12.

Remarks:

Inspected by: Date:

Date Developed: Document No. NTTA-TM1-07

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
February 2012 Page 85 of 61
Developed by: NTTA
Templates NTTA
Revision # 01
 Template #7
EQUIPMENT MAINTENANCE INSPECTION CHECKLIST
Equipment Type :
Property Code/Number :
Location :
YES NO INSPECTION ITEMS

Remarks:

Inspected by: Date:

Date Developed: Document No. NTTA-TM1-07

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
February 2012 Page 86 of 61
Developed by: NTTA
Templates NTTA
Revision # 01