Sample 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
75 to 79 e. 75 to 79

Cultural and Ethnicity/culture:

language a. Bisaya
background
b. Tausog
c. Kalagan
d. Badjao
e. Mandaya
f. Mansaka
g. Others( please specify)_____________

Education & Highest Educational Attainment:

general a. High School Level
knowledge
b. High School Graduate
c. College Level
d. College Graduate
Sex a. Male
b. Female
Age Your age: _____
Physical ability 1. Disabilities(if any)_____________________
2. Existing Health Conditions (Existing illness
if any)
Date Developed: Document No.
September 2019 Issued by:
Bread and Pastry Date Revised:
Production NCII Page 1 of 10
Developed by:
Jelly Mae R.
Gonzales Revision # 00
 Characteristics of learners
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________
BPP Certificates
Previous
experience with a. Certificates of Training
the topic b. NC II Certificate Holder Number of years as a
competency trainer ______
List down trainings related to BPP
Previous
learning ___________________________
experience ___________________________
___________________________
National Certificates acquired and NC level
CCCTraining
Level completed ___________________________
___________________________
Other courses related to BPP
Special courses
a. Units in education
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
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
Date Developed: Document No.
September 2019 Issued by:
Bread and Pastry Date Revised:
Production NCII Page 2 of 10
Developed by:
Jelly Mae R.
Gonzales Revision # 00
 Characteristics of learners
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.
a. Financially challenged
Other needs
b. Working student
c. Solo parent
d. Others(please specify)
___________________________

Date Developed: Document No.

September 2019 Issued by:
Bread and Pastry Date Revised:
Production NCII Page 3 of 10
Developed by:
Jelly Mae R.
Gonzales Revision # 00
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. PREPARE AND PRODUCE BAKERY PRODUCTS
Prepare bakery products /
Decorate and present bakery products /
Store bakery products /
2. PREPARE AND PRODUCE PASTRY PRODUCTS
Prepare pastry products /
Decorate and present pastry products /
Store pastry products /
3. PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
Prepare sponge and cakes /
Prepare and use fillings /
Decorate cakes /
Present cakes /
Store cakes /
4. PREPARE AND DISPLAY PETITS FOURS
Prepare iced petit fours /
Prepare fresh petit fours /
Prepare marzipan petit fours /
Prepare caramelized petit fours /
Display petit fours /
5. PRESENT DESSERTS
Date Developed: Document No.
September 2019 Issued by:
Bread and Pastry Date Revised:
Production NCII Page 4 of 10
Developed by:
Jelly Mae R.
Gonzales Revision # 00
CORE COMPETENCIES
CAN I…? YES NO
Present and serve plated desserts /
Plan, prepare and present dessert buffet selection or /
plating
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.

Date Developed: Document No.

September 2019 Issued by:
Bread and Pastry Date Revised:
Production NCII Page 5 of 10
Developed by:
Jelly Mae R.
Gonzales Revision # 00
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
Prepare sponge and Certificate of Employment Authenticated photocopy of
cakes the COE
Prepare and use Certificate of Employment Authenticated photocopy of
fillings the COE
Decorate cakes Certificate of Employment Authenticated photocopy of
and an actual photo during the COE and original photo.
decorating of cakes
Present cakes Certificate of Employment Authenticated photocopy of
and an actual photo during the COE and original photo
presenting of cakes
Store cakes Certificate of employment Authenticated photocopy of
the COE

Date Developed: Document No.

September 2019 Issued by:
Bread and Pastry Date Revised:
Production NCII Page 6 of 10
Developed by:
Jelly Mae R.
Gonzales Revision # 00
 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. PREPARE AND PRODUCE BAKERY PRODUCTS
Prepare bakery Prepare bakery
products products
Decorate and present Decorate and present
bakery products bakery products
Store bakery products Store bakery
products

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
2. PREPARE AND PRODUCE PASTRY PRODUCTS
Prepare pastry Prepare pastry
products products
Decorate and present Decorate and present
pastry products pastry products
Store pastry products Store pastry products
3. PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
Prepare sponge and Prepare sponge and
cakes cakes

Date Developed: Document No.

September 2019 Issued by:
Bread and Pastry Date Revised:
Production NCII Page 7 of 10
Developed by:
Jelly Mae R.
Gonzales Revision # 00
 Prepare and use Prepare and use
fillings fillings
Decorate cakes Decorate cakes
Present cakes Present cakes
Store cakes Store cakes
4. PREPARE AND DISPLAY PETITS FOURS
Prepare iced petit Prepare iced petit
fours fours
Prepare fresh petit Prepare fresh petit
fours fours
Prepare marzipan Prepare marzipan
petit fours petit fours
Prepare caramelized Prepare caramelized
petit fours petit fours
Display petit fours Display petit fours
Display petit fours Display petit fours
Store cakes Store cakes
5. PRESENT DESSERTS
Present and serve Present and serve
plated desserts plated desserts
Plan, prepare and Plan, prepare and
present dessert present dessert buffet
buffet selection or selection or plating
plating
Store and package Store and package
desserts desserts

Date Developed: Document No.

September 2019 Issued by:
Bread and Pastry Date Revised:
Production NCII Page 8 of 10
Developed by:
Jelly Mae R.
Gonzales Revision # 00
 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)

Training Needs Module Title/Module of

Instruction
(Learning Outcomes)
Prepare bakery products 1. PREPARE AND
PRODUCE BAKERY
Decorate and present bakery
PRODUCTS
products
Store bakery products

Prepare pastry products 2. PREPARING AND

PRODUCING PASTRY
Decorate and present pastry
PRODUCTS
products
Store pastry products

Prepare iced petit fours 3. PREPARING AND

DISPLAYING PETITS FOURS
Prepare fresh petit fours
Prepare marzipan petit fours
Prepare caramelized petit fours
Display petit fours
Store petit fours

Present and serve plated desserts 4. PRESENTING

DESSERTS
Plan, prepare and present dessert

Date Developed: Document No.

September 2019 Issued by:
Bread and Pastry Date Revised:
Production NCII Page 9 of 10
Developed by:
Jelly Mae R.
Gonzales Revision # 00
 buffet selection or plating
Store and package desserts

Date Developed: Document No.

September 2019 Issued by:
Bread and Pastry Date Revised:
Production NCII Page 10 of 10
Developed by:
Jelly Mae R.
Gonzales Revision # 00