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Planning Training Session

Written Report

In writing the session plan, there are some questions I always


asked to myself; how should I present the learning content, how
should I present information that could cater different learning styles
and lastly how should I assess them. These questions are always
circulating in my mind because you should always consider trainees
as center for the training. In determining the answers to my
frequently asked questions, the TR and my CBC are guide.
Competency Standards help me as basis on helping them master
different skills for them to attain. The components of a session plan
are: Heading which is composed of Sector- in what sector your
qualification belongs, Qualification Title- what NC II you took, Unit
of competency- the competency in the training gap, Module title-
the unit of competency as title (usually adding -ing on verbs to
emphasize), Learning Outcomes- list of all the learning outcomes
under your competency, the specific is being bold. Next is the A.
Introduction- unit descriptor that can be found on TR. B. Learning
Activities which is also composed of Learning Content- content
under learning outcomes, Methods- how should trainees learn,
Presentation- how content being presented, Practice- formative
assessing of their learning, Feedback- immediate feedback of the
capacity of their learning, Resources- the resources being used and
Time- the allotted time for each content. Next is C. Assessment
plan- what type of assessment will be use and lastly D. Teacher’s
self-reflection- the teacher’s reflection after the session plan is used.
The factors I consider in selecting training methods is the learning
styles and the performance standards. In organizing events, I make
sure that each event is aligned from their performance criteria. The
assessment method I for the session plan are the following;

1 Bread and Pastry Date Developed: Document No.


Production NC II November 2018 Issued By:
Developed By: Jodalyn M. Tagab
Prepare and Display
Jodalyn M. Tagab Revision #00
Petit Fours
Observation, Demonstration, Written Test and Oral Questioning. I
believe I made the good choice in choosing assessment methods it is
because through varieties of assessment method, we could gather
data from the trainees if they are competent already or not. In
preparing assessment tools, I always consider the variety of
assessment tools so that the data that being gathered is always
consider as valid and when it terms in cost effectiveness, I always
make use of technology for enhancement in learning. It is necessary
to prepare the table of specifications in written exam because it is
useful to organize the planning process of designing a test which
made the teacher easier to determine the content of the test. There
are two adult learning principles that is always in my mind, Learning
is most effective when students are aware of what they learn. The
training gaps analysis helps you determine their current
competencies and their training gaps. Through this, they will be
aware of where are they already in the competency. They will be
guided on their training experiences throughout. To be effective,
feedback should be immediate, positive and non judgmental.
Feedback helps them realize effectiveness of their training, the
positive and negative should not be threat for them but an invitation
for their improvement.

2 Bread and Pastry Date Developed: Document No.


Production NC II November 2018 Issued By:
Developed By: Jodalyn M. Tagab
Prepare and Display
Jodalyn M. Tagab Revision #00
Petit Fours
Facilitate Learning Session

Written Report

In facilitating learning sessions, it is always important to check


first the tools, equipment and facilities before the arrival of students.
In this session, there should be a series of activities to be follow. First
is to greet the trainees, give them a quick description of the training
center, attendance and signing of attendance sheet, giving data
gathering tools to determine trainees’ characteristics and background,
self-assessment checklist to identify trainees’ current competencies,
after that is to undergo them to proper orientation. The orientation is
divided into the following; CBT, Principles of CBT, CBT Work flow,
Comparative analysis of Traditional Education and Competency
Based, role of trainer, role of trainees, qualification overview and
3 Bread and Pastry Date Developed: Document No.
Production NC II November 2018 Issued By:
Developed By: Jodalyn M. Tagab
Prepare and Display
Jodalyn M. Tagab Revision #00
Petit Fours
competency based learning module. After the orientation is to give
them 15 minute break. After the break is to give them pretest. The
pretest result will be given in 2nd day. The trainees will also be given a
quick tour of their learning area or workshop area. The trainees with
relevant experiences being marked on assessment checklist will be
require to bring with them their relevant evidences. On 2nd day, they
will introduce on the training activity matrix with the different
assigned names on different competency which is use as guide on the
training. From there, the training activity begins. The training is set
to be student centered because it is individualize, self paced and it is
now the part of the student to carry on the responsibility on learning.
The CBLM is my main learning material in facilitating but for them to
have better or more perspective on the lesson, I would integrate
powerpoint and video presentation. Questions is used to ask them for
clarifications, concerns and enhance their critical thinking skills.
Through trainees questions and giving their answers I can ensure
that they are participating and ready to learn on its own. The
assessment tools I use in the session are, written test, demonstration
and oral questioning. There is no need to improve them because they
are appropriate and can enhance knowledge, skills and attitude of a
trainee. In giving feedback, I always start from their activities and
after that is where they should make improvements. In giving
feedback it is important to create a non-threatening atmosphere for
them to be motivated. There is no need to improve them because they
are appropriate and can enhance knowledge, skills and attitude of a
trainee. One important thing is also to let them evaluate the trainer.
Through this, the trainer can reflect to where he or she can improve
more.

4 Bread and Pastry Date Developed: Document No.


Production NC II November 2018 Issued By:
Developed By: Jodalyn M. Tagab
Prepare and Display
Jodalyn M. Tagab Revision #00
Petit Fours
5 Bread and Pastry Date Developed: Document No.
Production NC II November 2018 Issued By:
Developed By: Jodalyn M. Tagab
Prepare and Display
Jodalyn M. Tagab Revision #00
Petit Fours
Maintain Training Facilities
Written Report

The Training equipment and machines that are present in our


classroom/laboratory/workshop are the following: Commercial Mixers
with complete attachments, Mechanical dough cutter, deck oven, rack
oven, dough cutter, gas range, upright freezer, refrigerator, rice
cooker, bread slicer. The maintenance and housekeeping activities
performed by all personnel in maintaining the
classroom/laboratory/workshop are: using of appropriate tools, using
of appropriate mixing methods to avoid over mixed batter that would
contribute to waste products, washing the tools being used before
and right after using, checking the equipment first before operating,
cleaning the excess food stuff left in the equipment, cleaning or
wiping floors that are wet to avoid accidents, tools should be in their
appropriate places for accessibility, inspecting cutting tools handle
before using, disposing the over mixed batter or any damaged
ingredients, cleaning the work area and lastly turning off all
appliances before leaving.

The improvement that I could recommend is to involve always mise en


place before mixing the ingredients. In this way, you can
proportionate the ingredients without residue that could help your
working area minimize the danger or any harm. In requesting to
purchase of additional tools equipment and machines, we observe

6 Bread and Pastry Date Developed: Document No.


Production NC II November 2018 Issued By:
Developed By: Jodalyn M. Tagab
Prepare and Display
Jodalyn M. Tagab Revision #00
Petit Fours
first what are the equipment that are lacking in the laboratory then
we consider first the prices of the equipment and the customers’
feedback of the equipment. After that is to write a request letter to the
principal. There is nothing I could recommend so far because all
equipment being requested to purchase are in good quality. The SOP
in our institution when equipment is found to be out of order is that
all equipment should be check first before operated and when we
observe that the equipment is having irregular concurrences, we
make sure that all people in the working area know or being orient.
We also do checklist first to monitor the equipment how did it come to
that situation. We use tag also to inform others that the specific
equipment needs an extra careful or in bad condition. Lastly, we call
technician for help.

I believe that the procedure in maintaining our laboratory are


organized therefore I don’t have anything to recommend at all. Our
institution is being strict when it comes to disposal system. Each
trash can is being labeled accordingly: Biodegradable, Non-
Biodegradable or Recyclable. Any leftovers or ingredients cannot be
reuse are being discarded to avoid harm and help working area away
from danger. All trainees are responsible enough to help maintaining
the equipment. Equipment is being check first before operated. There
is also daily, weekly and monthly monitoring to prolong the life of the
equipment. If irregular occurrences being observe, we check it first
hand how did it happened. We also inform others about the
equipment condition and place a tag. Lastly, we call for technician’s
help. I don’t have anything to recommend because process in
recording and documenting are organized.

7 Bread and Pastry Date Developed: Document No.


Production NC II November 2018 Issued By:
Developed By: Jodalyn M. Tagab
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Jodalyn M. Tagab Revision #00
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Supervise Work-Based Learning
Written Report

In establishing relationship in participating companies, we need to


connect first to the companies. It is very important to define each
others needs and capabilities in helping trainees create a meaningful
work experience. After knowing each needs is the determination of
each goals. The Memorandum of Agreement and the Memorandum of
Understanding will be our basis on agreeing on our commitment and
from that we could build strong relationship among companies. It is
important for me to write a training plan for my students because
through training plan I could monitor the trainees path in their
8 Bread and Pastry Date Developed: Document No.
Production NC II November 2018 Issued By:
Developed By: Jodalyn M. Tagab
Prepare and Display
Jodalyn M. Tagab Revision #00
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training, I could keep track on their competencies and lastly I could
help them in their throughout training. Before sending the
trainees/students to the participating company, I make sure that I
already build and settle the strong relationship to the companies
based on the agreement we made up. Through orientation on
students, I will help them determine their roles and the duties and
responsibilities. Through the monitoring tools, I will be able to
monitor their performance. It is needed because it determines the
objectives in the training has been met. Feedback should be given at
the right time and the right places, it should be right after the
training. If the partiticpating company will make an unfavorable
rmark about the performance of students, I will first ask the student
or trainee if there is something problem in his or her working place
(company) if there is, we will talk with the company to clarify things.
Using the evaluative tools, I could evaluate the effectiveness of work
based learning. Through evaluation, it can help me identify the
different areas that is improved and needs to be improve. Evaluation
also tells the effectiveness of my training plan.

Conduct Competency Assessment


Written Report

In conducting assessment, there are several things to consider


first before proceeding to the assessment activity. You have to ensure
first the tools and equipment are in places and in good condition. The
assessor should familiarize the qualification or unit of competencies.
Ensure that facilities and the site complies with relevant occupational

9 Bread and Pastry Date Developed: Document No.


Production NC II November 2018 Issued By:
Developed By: Jodalyn M. Tagab
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health and safety. After checking all tools, equipment, facilities and
the site itself. The candidates should formally undergo orientation. In
the orientation, the assessor must introduce his/herself to the
candidates and acknowledge the presence of the AC manager,
Processing officer and the TESDA representative. Orientation helps
the candidates know the purpose of their assessment, the different
task they will perform, and how they will assess afterwards. To make
sure that the candidate taking the assessment is the same person in
the application form, you should collect their admission slips and
while letting them sign the attendance sheet, and confirm them
through looking in personal. To make sure that they understand the
instructions and their tasks, let them ask questions before the
assessment activity because asking during assessment already is not
allowed. The assessor must ask them if they have questions, concerns
or something to clarify by raising their hand for them to be assist.
During assessment activity, questions will not be entertained. When
the candidate’s answer is wrong in oral questioning, don’t provide
answers directly. Save them in the feedback. All you have to do is
direct their answers first by asking follow-up questions. The bases in
assessment decision is the performance criteria and their
performance itself if it is in accordance with the standard
performance criteria. In providing feedback, be positive in giving them
especially to the candidate who is not yet competent. Be the
motivation for them to acquire for re-assessment. If they have doubts
in their result, let them write an appeal to be pass on TESDA
provincial office or where the assessor and assessment center is being
accredited.

10 Bread and Pastry Date Developed: Document No.


Production NC II November 2018 Issued By:
Developed By: Jodalyn M. Tagab
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CURRICULUM VITAE

11 Bread and Pastry Date Developed: Document No.


Production NC II November 2018 Issued By:
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JODALYN M. TAGAB
09559131891
joday.tagab@gmail.com
Purok 6-c Tambo, Iligan City 9200
OBJECTIVE
To obtain a teaching profession that will allow me to use
my strong passion in developing diverse minds.

SKILLS AND ABILITIES


PERSONAL INFORMATION
 Able to build relationships
 Flexible to any situations Age: 20
 Initiative with a high level of Date of birth: November 29, 1997
energy Place of birth: Iligan City
 Microsoft office literate Height: 147 cm
 Patience Weight: 132 lbs.
 Organize Planner Civil Status: Single
 Quick Learner Religion: Christian
 Verbal communication skills Nationality: Filipino

WORK RELATED EXPERIENCE


June – July 2014: On-the-Job Training
Pueblo de Oro Development Corp.
Cagayan de Oro City

February – April 2018: Practice Teaching


Dalipuga National High School
Bayview, Dalipuga, Iligan City

EDUCATIONAL BACKGROUND
Tertiary Bachelor of Science in Technology Teacher Education
Major in Industrial Technology
Mindanao State University-Iligan Institute of Technology
Andres Bonifacio Avenue, Tibanga, Iligan City
June 2018
Cum Laude
Institute Dance Awardee
College Dance Awardee

Secondary Iligan City East National High School- Sta. Fe


12 Bread and Pastry Date Developed: Document No.
Production NC II November 2018 Issued By:
Developed By: Jodalyn M. Tagab
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Sta. Felomina, Iligan City
March 2014

Primary Iligan City East Central School


Tambo, Iligan City
March 2010

ACHIEVEMENTS

 National Certificate or NC II in Regional Training Center- Iligan


Refrigeration and Aircon Servicing May 26, 2017

 National Certificate or NC II in Dalipuga National High School


Food and Beverage Services April 9, 2018

 National Certificate or NC II in Dalipuga National High School


Bread and Pastry Production September 16, 201
S

TRAININGS/SEMINARS/CERTIFICATES

Effective Supervision & Basic


Basic Counseling Workshop Occupational Safety and Awarenesss
CED Amphitheatre, MSU-IIT Westwoods Clubhouse
Tibanga, Iligan City Pueblo de Oro Township, Cagayan de Oro
July 14, 2016 City
June 24, 2017
10th-day Fundamentals Training on the
use of ICT Table Manners & Etiquette and Fine
CED Amphitheatre, MSU-IIT Dining
Tibanga, Iligan City Salvatori Hall, Maria Cristina Hotel
Dec. 1-10, 2016 Iligan City
February 23, 2018
First Aid and Basic Life Support
Training
Trainer’s Methodology
CED Amphitheatre, MSU-IIT
Royal Millenium Academy, Inc.
Tibanga, Iligan City
Palao, Iligan City
March 4-5, 2017
October 2018- On going

CHARACTER REFERENCE

Mr. Rey A. Etom


Assistant Dean/ Adviser
13 Bread and Pastry Date Developed: Document No.
Production NC II November 2018 Issued By:
Developed By: Jodalyn M. Tagab
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College of Education, MSU-IIT
09175905069

Mr. Osuardo A. Pabatang


Professor, DTTE
College of Education, MSU IIT
09261434092

Mrs. Laile R. Tatad


Senior High School Teacher
Dalipuga National High School
09168910479

HOW TO USE THIS COMPETENCY – BASED LEARNING


MATERIALS

14 Bread and Pastry Date Developed: Document No.


Production NC II November 2018 Issued By:
Developed By: Jodalyn M. Tagab
Prepare and Display
Jodalyn M. Tagab Revision #00
Petit Fours
Welcome to the module in “Bread and Pastry Production”.
This module contains training materials and activities for you to
complete.
The unit of competency “Prepare and Display Petits Fours”
contains knowledge, skills and attitudes required for Bread and
Pastry Production NC II.
These modular learning activities are required for you to go
through in order to complete each learning outcomes. Each learning
outcomes are consist of Information Sheets, Self-Checks and Task
Sheets. You will follow these steps and activities on your own. For
questions and clarifications, you may ask your facilitator for
assistance.

Remember to:

 Work and complete all the activities in the module.

 Read the information sheets, answer all self-checks and compare


your answers in the key answers being provided. Suggested
references are included to supplement the materials provided in
this module.

 Most probably your trainer will also be your supervisor or


manager.

 You will be given plenty of opportunity to ask questions ask


questions and practice in your respective laboratory. Make sure
you should practice your new skills during regular work shifts.
This way, you will improve your speed, memory, and your
confidence.
 Use the Self-checks and Task Sheet at the end of each section to
test your own progress.

 When you feel confident that you have sufficient practice, ask
your trainer to evaluate you. The results of your assessment will
be recorded in your Progress Chart and Accomplishment Chart.

15 Bread and Pastry Date Developed: Document No.


Production NC II November 2018 Issued By:
Developed By: Jodalyn M. Tagab
Prepare and Display
Jodalyn M. Tagab Revision #00
Petit Fours
HOW TO USE THIS COMPETENCY – BASED LEARNING
MATERIALS

Welcome to the module in “Bread and Pastry Production”.


This module contains training materials and activities for you to
complete.
The unit of competency “Prepare and Display Petits Fours”
contains knowledge, skills and attitudes required for Bread and
Pastry Production NC II.
These modular learning activities are required for you to go
through in order to complete each learning outcomes. Each learning
outcomes are consist of Information Sheets, Self-Checks and Task
Sheets. You will follow these steps and activities on your own. For
questions and clarifications, you may ask your facilitator for
assistance.

Remember to:

 Work and complete all the activities in the module.

 Read the information sheets, answer all self-checks and compare


your answers in the key answers being provided. Suggested
references are included to supplement the materials provided in
this module.

 Most probably your trainer will also be your supervisor or


manager.

 You will be given plenty of opportunity to ask questions ask


questions and practice in your respective laboratory. Make sure
you should practice your new skills during regular work shifts.
This way, you will improve your speed, memory, and your
confidence.
 Use the Self-checks and Task Sheet at the end of each section to
test your own progress.

 When you feel confident that you have sufficient practice, ask
16 Bread and Pastry Date Developed: Document No.
Production NC II November 2018 Issued By:
Developed By: Jodalyn M. Tagab
Prepare and Display
Jodalyn M. Tagab Revision #00
Petit Fours
your trainer to evaluate you. The results of your assessment will
be recorded in your Progress Chart and Accomplishment Chart.

17 Bread and Pastry Date Developed: Document No.


Production NC II November 2018 Issued By:
Developed By: Jodalyn M. Tagab
Prepare and Display
Jodalyn M. Tagab Revision #00
Petit Fours
18 Bread and Pastry Date Developed: Document No.
Production NC II November 2018 Issued By:
Developed By: Jodalyn M. Tagab
Prepare and Display
Jodalyn M. Tagab Revision #00
Petit Fours