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  • Training Plan: Name: Trainer: Qualification: Nominal Duration: 16 Hours

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    Ghenel Chan Buiza
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    This training plan outlines a 4-day, 16-hour program to train Jilyra Cristell Lagare in bread and pastry production. The training will be conducted by Josephine L. Madrideo and will cover preparing, filling, decorating, and presenting gateaux, tortes, and cakes using the dual training system. Assessment methods will include observation, oral interviews, written tests, and demonstrations. The training will take place from October 26-30, 2019 from 8:00-5:00 each day in the kitchen station at the Red Ribbon Stall.

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    This training plan outlines a 4-day, 16-hour program to train Jilyra Cristell Lagare in bread and pastry production. The training will be conducted by Josephine L. Madrideo and will cover preparing, filling, decorating, and presenting gateaux, tortes, and cakes using the dual training system. Assessment methods will include observation, oral interviews, written tests, and demonstrations. The training will take place from October 26-30, 2019 from 8:00-5:00 each day in the kitchen station at the Red Ribbon Stall.

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    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
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    34 views2 pages

    Training Plan: Name: Trainer: Qualification: Nominal Duration: 16 Hours

    Uploaded by

    Ghenel Chan Buiza
    This training plan outlines a 4-day, 16-hour program to train Jilyra Cristell Lagare in bread and pastry production. The training will be conducted by Josephine L. Madrideo and will cover preparing, filling, decorating, and presenting gateaux, tortes, and cakes using the dual training system. Assessment methods will include observation, oral interviews, written tests, and demonstrations. The training will take place from October 26-30, 2019 from 8:00-5:00 each day in the kitchen station at the Red Ribbon Stall.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
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    of 2

    TRAINING PLAN

    Qualification: BREAD AND PASTRY PRODUCTION


    NC II

    Name : Jilyra Cristell Lagare Trainer : JOSEPHINE L. MADRIDEO


    BREAD AND PASTRY PRODUCTION
    Qualification : NC II
    Nominal Duration : 16 HOURS

    Trainees’ Training Training Mode of Facilities/Tools Assessment Date and


    Staff Venue
    Requirements Activity/Task Training and Equipment Method Time

    Preparing Prepare sponge and Dual Red Observation, oral October


    gateaux, tortes cakes training Kitchen Station Ribbon interview, written 26,2019
    Lee Shin
    system Stall test,
    and cakes demonstration
    8:00-5:00

    Prepare and use fillings Dual Kitchen Station Red Observation, oral October
    training Ribbon interview, written 28,2019
    Lee Shin
    system Stall test,
    8:00-5:00
    demonstration
    Decorate cakes Dual Kitchen Station Red Observation, oral October
    training Ribbon interview, written 29,2019
    Lee Shin
    system Stall test,
    8:00-5:00
    demonstration
    Present cakes Dual Kitchen station Red Observation, oral October 30,
    training Ribbon interview, written 2019
    Lee Shin
    system Stall test,
    8:00-5:00
    demonstration

    Document No. 002


    Date Developed: Issued by:
    CBLM in Bread and Pastry November 2019
    Production NC II MIT
    Developed by: Page 99
    Prepare and present gateaux,
    Josephine L. Madrideo
    tortes and cakes Revision # 01
    Document No. 002
    Date Developed: Issued by:
    CBLM in Bread and Pastry November 2019
    Production NC II MIT
    Developed by: Page 99
    Prepare and present gateaux,
    Josephine L. Madrideo
    tortes and cakes Revision # 01

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