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BPP Orientation TWSP

The document provides guidance on conducting orientation for an eLearning course. It outlines questions to address regarding training and assessment arrangements such as how training will be delivered, prerequisites, and assessment methods. It also covers technical arrangements like the eLearning platform, how learners will access courses and resources, participate in discussions, and view grades. The document is intended to prepare learners for an online or blended course in bread and pastry production covering core competencies like preparing bakery and pastry products as well as gateaux, tortes and cakes.

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John Cedrick Palayon
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332 views12 pages

BPP Orientation TWSP

The document provides guidance on conducting orientation for an eLearning course. It outlines questions to address regarding training and assessment arrangements such as how training will be delivered, prerequisites, and assessment methods. It also covers technical arrangements like the eLearning platform, how learners will access courses and resources, participate in discussions, and view grades. The document is intended to prepare learners for an online or blended course in bread and pastry production covering core competencies like preparing bakery and pastry products as well as gateaux, tortes and cakes.

Uploaded by

John Cedrick Palayon
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Bread and

Pastry
Production
NC II
CONDUCTING ORIENTATION ON eLEARNING
1. Training and Assessment Arrangements
• How will the training be conducted, will it be done full online, blended online or
blended offline?
• If blended online/offline, what activities are included in the face-to-face sessions and
in sessions on the online/offline LMS?
• If blended, where will face-to-face sessions be conducted?
• How will online activities be conducted, will they be done synchronous or
asynchronous?
• When will the program start and end?
• Is there any pre-requisite before learners can participate in the program?
• How will the assessment be conducted?
• Where will the assessment be conducted?
2. Technical Arrangements
• What eLearning platform will be used?
• How can the learners get started with the course?
• Will the learners be required to register an account to the LMS?
• Will the learners be provided with account credentials enrolled to the course?
• How will the learners navigate inside the LMS?
• What are the LMS activities and resources used in the course?
• How will the learners access resources and activities?
• How will the learners post to discussions and submit assignments?
• How will the learners see their grades, instructor feedback and grading
rubrics?
This course is designed to enhance the knowledge,
skills and attitude in bread and pastry production
to prepare and present desserts; prepare and
display petites fours in accordance with industry
standards. It covers core competencies.
Student must possess the following qualifications, must be:

➢ Able to communicate both oral and written.

➢ Physically and mentally fit.

➢ With good moral character.

➢ Can perform basic mathematical and logical computations.

➢ Analytical and logical thinking.


CORE COMPETENCIES

❖PREPARE AND PRODUCE BAKERY


PRODUCTS

❖PREPARE AND PRODUCE PASTRY


PRODUCTS

❖PREPARE AND PRESENT GATEAUX,


TORTES AND CAKES
THANK YOU
PRESENTED BY:
MARIA GEMMA C. SAÑOSA
BREAD AND PASTRY PRODUCTION NCII TRAINER

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