TM I Templates

Templates
Sector : TOURISM SECTOR
Qualification Title: BREAD AND PASTRY PRODUCTION NC II
Unit of Competency: Plan Training Session
Module Title: Planning Training Session
Technical Education & Skills Development Authority

NATIONAL TVET TRAINERS ACADEMY
Marikina City
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
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, Average grade in: Average grade in:

literacy and English Math
numeracy (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)_____________
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
Date Developed: Document No. NTTA-TM1-01

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
February 2012 Page 2 of 250
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Age Your age: _____
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 List down trainings related to TM

learning ___________________________
experience ___________________________
___________________________
National Certificates acquired and NC level
Training Level
completed ___________________________
___________________________
Special courses Other courses related to TM

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.
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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 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)
___________________________

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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.
BASIC COMPETENCIES
CAN I…? YE NO
S
1. Participate in Workplace Communication
 Obtain and convey workplace information
 Participate in workplace meetings and discussions
 Complete relevant work related documents
2. Work in a Team Environment
 Describe team role and scope.
 Identify own role and responsibility within team.
 Work as a team member
3. Practice Career Professionalism
 Integrate personal objectives with organizational
goals.
 Set and meet work priorities.
 Maintain professional growth and development.
4. Practice Occupational Health and Safety Procedures
 Evaluate hazard and risks
 Control hazards and risks
 Maintain occupational health and safety awareness
COMMON COMPETENCIES
CAN I…? YE NO
S
1. Perform Workplace and Safety Practices
 Follow workplace procedures for health, safety and
security practices.

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 Deal with emergency situations.
 Maintain safe personal presentation standards
2. Provide Effective Customer Service
 Greet customer
 Identify customer needs.
 Deliver service to customer.
 Handle queries through telephone, fax machine,
internet and email.
 Handle complaints, evaluation and
recommendations.
3. Observe Workplace Hygiene Procedures
 Follow hygiene procedures.
 Identify and prevent hygiene risks
4. Develop and Update Industry Knowledge
 Seek information on the industry
 Update industry knowledge
5. Perform Computer Operations
 Plan and prepare for task to be undertaken
 Input data into computer
 Access information using computer
 Produce/output data using computer system
 Maintain computer equipment and systems
CORE COMPETENCIES
CAN I…? YE NO
S
1. PREPARE AND PRODUCE BAKERY PRODUCTS
 Prepare bakery products.
 Decorate and present bakery products.
 Store bakery products.
2. PREPARE AND PRODUCE PASTRY PRODUCTS
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 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 petits fours.
 Prepare fresh petits fours.
 Prepare marzipan petits fours
 Prepare caramelized petits fours
 Display petits fours
 Store petits fours
5. PRESENT DESSERTS
 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.

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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
Prepare sponge Certificate of Training Demonstration
and cakes.
Prepare and use Certificate of Employment Demonstration
fillings.
Present cakes Certificate of Training Demonstration
Store cakes Certificate of Employment Interview

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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/Requirement
Outcomes based on CBC s
1. PREPARE AND PRODUCE BAKERY PRODUCTS
Prepare bakery products Prepare bakery
products
Decorate and present Decorate and
bakery products present bakery
products
Store bakery products Store bakery
products
2. PREPARE AND PRODUCE PASTRY PRODUCTS
Prepare pastry products Prepare pastry
products
Decorate and present Decorate and
pastry products present pastry
products
Store pastry products Store pastry
products
3. PREPARE AND DISPLAY PETITS FOURS
Prepare iced petits fours Prepare iced petits
fours
Prepare fresh petits fours Prepare fresh petits
fours
Prepare marzipan petits Prepare marzipan
fours petits fours
Prepare caramelized petits Prepare caramelized
fours petits fours
Display petits fours Display petits fours

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Store petits fours Store petits fours
4. PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
Prepare sponge and cakes Prepare sponge and
cakes
Prepare and use fillings. Prepare and use
fillings.
Decorate cakes Decorate cakes
Present cakes Present cakes
Store Cakes Store Cakes
5. PRESENT DESSERTS
Present and serve plated Present and serve
desserts plated desserts
Plan, prepare and present Plan, prepare and
dessert buffet selection or present dessert
plating buffet selection or
plating
Store and package Store and package
desserts desserts
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 sponge and cakes 1. Preparing Sponge and
Cakes

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In template form, the session plan will look like this.
SESSION PLAN
Sector : TOURISM SECTOR
Qualification Title : BREAD AND PASTRY PRODUCTION NC II
Unit of Competency : PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
Module Title : PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES
Learning Outcomes:
1. Prepare Sponge and Cakes
2. Prepare and Use Filling
3. Decorate Cakes
4. Present Cakes
5. Store Cakes
A. INTRODUCTION
B. LEARNING ACTIVITIES
LO 1: PREPARE SPONGE AND CAKES
Learning Content Methods Presentation Practice Feedback Resources Time
Selecting, measuring, Lecture/discussion Read Self-Check Oral  Informat 1 hour
and weighing Information questioning ion
ingredients according Sheets LO 1.1 sheets
to recipe Demonstration  CBLM
requirements,
enterprise practices

Trainers Methodology Level I Date Revised:
Templates Developed by: NTTA
NTTA
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and customer
practices
Selecting oven Lecture/discussion Read Self-Check Oral  Informat 1 hour
temperature required to Demonstration/application Information questioning ion
bake goods in Sheets LO 1.2 sheets
accordance with desired Demonstration  CBLM
characteristics, standard
recipe specifications and
enterprise practice.
Preparing sponges and Lecture/discussion Read Self-Check Demonstrat  Informat 3 hours
cakes according to Actual Presentation Information ion ion
recipe specifications, Sheets LO 1.3 sheets
techniques and Demonstration  CBLM
conditions and desired
product characteristics.
Using appropriate Lecture/discussion Read Self-Check Written  Informat 1 hour
equipment according to Demonstration/application Information Examinatio ion
required pastry and Sheets LO 1.4 n sheets
bakery products and Demonstration  CBLM
standard operating
procedures.
Cooling sponges and Lecture/discussion Read Self-Check Oral  Informat 1 hour
cakes according to Information questioning ion
established standards Sheets LO 1.5 sheets
and procedures Demonstration  CBLM
LO 2: PREPARE AND USE FILLINGS

Identifying fillings Lecture/discussion Read Self-Check Oral  Informat 1 hour

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according to what Demonstration/application Information questioning ion
specific cake it is Sheets LO 2.1 sheets
appropriate Demonstration  CBLM
Preparing and Lecture/discussion Read Self-Check Demonstrat  Informat 2 hours
selecting filling in Demonstration/application Information ion ion
accordance with Sheets LO 2.2 sheets
required consistency Demonstration  CBLM
and appropriate
flavors.
Filling and assembling Demonstration/application Read Self-Check Demonstrat  Informat 3 hour
slice or layer sponge Information ion ion
and cakes according Sheets LO 2.3 sheets
to standard recipe Demonstration  CBLM
specifications,
enterprise practice
and customer
preference.
Selecting coatings and Lecture/discussion Read Self-Check Written  Informat 1 hour
sidings according to Information examinatio ion
the product Sheets LO 2.4 n sheets
characteristics and Demonstration  CBLM
required recipe
specifications.
LO 3: DECORATE CAKES
Decorating sponge Lecture/discussion Read Self-Check Demonstrat  Informat 3 hours
and cakes suited to Demonstration/application Information ion ion
the product and Sheets LO 3.1 sheets
occasion and in Demonstration  CBLM
accordance with
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standard recipes and
enterprise practice
Using suitable icing Lecture/discussion Read Self-Check Oral  Informat 2 hour
and decorations Demonstration/application Information questioning ion
according to standard Sheets LO 3.2 sheets
recipes and/or Demonstration  CBLM
enterprise standards
and customer
preferences
LO 4: PRESENT CAKES
Presenting sponge and Lecture/discussion Read Self-Check Demonstrat  Informat 1 hou
cakes on accordance Actual presentation Information ion ion
with customers’ Sheets LO 4.1 sheets
expectations and Demonstration  CBLM
established standards
and procedures
Using equipment are Lecture/discussion Read Self-Check Direct  Informat 1 hour
selected in accordance Actual presentation Information observant ion
with service Sheets LO 4.2 sheets
requirements Demonstration  CBLM
Maintaining product Lecture/discussion Read Self-Check Direct  Informat 1 hour
freshness, appearance Demonstration/application Information observation ion
and eating qualities in Sheets LO 4.3 sheets
accordance with the Demonstration  CBLM
and procedures
Marking cakes or Demonstration/application Read Self-Check demonstrat  Informat 1 hour
controlling cut Information ion ion
portions to minimize Sheets LO 4.4 sheets
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wastage and in Demonstration  CBLM
accordance with the
enterprise
specifications and
customer preferences
LO 5: STORE CAKES
Storing cakes in Lecture/discussion Read Self-Check Demonstrat  Informat 1 hour
accordance with Information ion ion
establishment’s Sheets LO 5.1 sheets
standards and Demonstration  CBLM
procedures
Identifying storage Lecture/discussion Read Self-Check Written  Informat 1 hour
methods in accordance Information examinatio ion
with a product Sheets LO 5.2 n sheets
specifications and Demonstration  CBLM
and procedures
C. ASSESSMENT PLAN
 Written Test
 Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION

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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.

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Templates NTTA
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Bread and Pastry Production NC II
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
Preparing and
Prepare and produce TRS741379
1. producing bakery
bakery products
products
Preparing and
Prepare and produce
2. producing pastry TRS741380
pastry products
products
Prepare and present Preparing and
3. gateaux, tortes and presenting gateaux, TRS741342
cakes tortes and cakes
Prepare and display Preparing and
4. TRS741344
petits fours displaying petits fours
5. Present desserts Presenting desserts TRS741343

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MODULE CONTENT
UNIT OF COMPETENCY: Prepare and Present Gateaux, Tortes and

Cakes
MODULE TITLE: Preparing and Presenting gateaux, Tortes and Cakes
MODULE DESCRIPTOR:
This module deals with the knowledge, skills, and application
towards preparing and presenting gateaux, tortes and cakes. It details
the requirements for this competency in accordance with standard
specifications and enterprise practice such as planning of cake designs,
icing and decorations to be used and the steps in decorating cakes.
This module covers materials to use such as CBLM, information

sheets, self-check, task sheet and performance checklist.
NOMINAL DURATION: 10 Hours
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Prepare sponges and cakes
2. Prepare and use fillings
3. DECORATE CAKES
4. Present cakes
5. Store cakes
ASSESSMENT CRITERIA:
1. Ingredients are selected, measured and weighed according to recipe
requirements, enterprise practices and customer practices
2. Required oven temperature is selected to bake goods in accordance
with desired characteristics, standard recipe specifications and
enterprise practices
3. Sponges and cakes are prepared according to recipe specifications,
techniques and conditions and desired product characteristics

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4. Appropriate equipment are used according to required pastry and
bakery products and standard operating procedures
5. Sponges and cakes are cooled according to established standards and
procedures
6. Fillings are prepared and selected in accordance with required
consistency and appropriate flavors
7. Slice or layer sponges and cakes are filled and assembled according to
standard recipe specifications, enterprise practice and customer
preferences
8. Coatings and sidings are selected according to the product
characteristics and required recipe specifications
9. Sponges and cakes are decorated suited to the product and occasion
and in accordance with standard recipes and enterprise practices.
10. Suitable icings and decorations are used according to
standard recipes and/or enterprise standards and customer
preferences
11. Cakes are presented on accordance with customer’s
expectations and established standards and procedures
12. Equipment are selected and used in accordance with service
requirements
13. Product freshness, appearances and eating qualities are
maintained in accordance with the established standards and
procedures
14. Cakes are marked or cut portion-controlled to minimize wastage
and in accordance with enterprise specifications and customer
preferences
15. Cakes are stored in accordance with establishment’s standards
and procedures
16. Storage methods are identified in accordance with product
specifications and established standards and procedures

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LEARNING OUTCOME NO. 3
(DECORATE CAKES)
Contents:
1. Tools and materials used in decorating cakes

2. Decorating cakes
Assessment Criteria
1. Sponges and cakes are decorated suited to the product and occasion
and in accordance with standard recipes and enterprise practices.
2. Suitable icings and decorations are used according to standard
recipes and/or enterprise standards and customer preferences.
Conditions
The participants will have access to:
1. WORKPLACE LOCATION
2. TOOLS, ACCESSORIES AND SUPPLIES

 Decorating tools ( spatula, rubber scrapper, piping bag,
decorating tips, coupler, cake comb, cake turn table, mixing
bowl)
 Plain butter cream icing
 Colored butter cream icing
 Flowerettes
 Sprinkles
 Cake box
 Straw lace
Assessment Method:
1. Demonstration
2. Written Test
3. Oral Questioning

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Learning Experiences
Learning Outcome 3
Decorate Cake
Learning Activities Special Instructions

1. Read information sheet 3.3-1 Read information sheet 3.3-1 on
“Tools and Materials used in your CBLM about tools and
Decorating Cakes” materials used in Decorating
Cakes. If you have some problem
about the content of the
information sheet, do not hesitate
to approach your facilitator.
2. Answer self-check 3.3-1 and Refer your answers to the answer
compare your answers to answer key for the self-check. You are
key. required to get all answers correct.
If not, read the information sheet
again to answer all questions
correctly.
3. Read information sheet 3.3-2 You are free to ask questions if you
“Decorating Cakes” have encountered problems or if
you have queries in your mind
regarding the content of the
information sheet.
If you feel that you are
knowledgeable on the content of
the information sheet, you can now
answer self check provided in the
module.
4. Answer self-check 3.3-2 and Refer your answers to the answer
compare your answers to answer key for the self check. You are
key. required to get all answers correct.
If not, read the information sheet
again to answer all questions
correctly.
5. Observe Demonstration on Observe your trainer as he

“Decorating cakes” demonstrate how to decorate a
cake. Take note of the techniques
used and movements being
performed
After observing, you can now
perform task sheet 3.3-1.

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6. Perform Task Sheet 3.3-1 on Compare to performance criteria
“Decorating cakes.” checklist 3.3-1 on “Decorating
cakes.”
7. Evaluate your performance using Compare your work to the

Performance Criteria Checklist Performance Checklist 3.3-1. If you
3.3-1 got 100% correct answer in this
task, you can now move to the next
activity. If not, review the
information sheet and go over the
task again.

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Information Sheet 3.3-1
Tools and Material Used in Decorating Cakes
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify the different tools and materials used in cake decoration.
2. Accurately use the different tools and materials in cake decoration

according to the standard operating procedure.
(Introductory Paragraph)
Cake decoration requires special tools, equipment and materials in
order to bring out the best results. To prepare yourself in decorating cakes,
you need to familiarize the following baking tools and materials specified
according to their use.
TOOLS AND MATERIALS USED IN DECORATING CAKES
SPATULA
It comes in different sizes; small
spatula are used to remove muffins
and molded cookies from pans which
is 5 to 6 inches; large spatula for
icing or frosting cakes; flexible blade
is used for various purposes.
RUBBER SCRAPER
Used to remove bits of food in side of

the bowl, pans and electric mixers
and to gather or consolidate batter,
dough and more.

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CAKE COMB
Commonly square flat stainless steel

tool with three sets of serrated edges,
used for making decorations in cake
frosting; also called icing comb.
DECORATING TIPS
These are small metal cones that are
used to shaped and produce various
designs when icing is pressed
through them.
PIPING BAGS
It is an often cone- or triangular-
shaped, hand-held bag made
from cloth, paper, or plastic that is
used to pipe semi-solid foods by
pressing them through a narrow
opening at one end, for many
purposes including cake decoration.
It is filled through a wider opening at
the opposite end, rolled or twisted
closed, and then squeezed
to extrude its contents.
CAKE BOARD
A metal or cardboard foil coated disk
on which cakes are served.

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CAKE TURN TABLE
It is a rotating circular platform

stand onto which a cake may be
placed to assist in icing and in
decoration.
MIXING BOWL
It comes in graduated sizes and has
sloping sides used for mixing
ingredients.

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Self- Check 3.3-1
Type of Test: Identification

Instruction: Identify the following tools or materials referred in the
statement below. Write your answer on the space provided.
After answering this Self-check 3.3-1, compare your answers
on the answer key.
_______________ 1. These are small metal cones that are used to shaped and
produce various designs when icing is pressed through
them.
_______________ 2. It is a rotating circular platform stand onto which a cake
may be placed to assist in icing and in decoration.
_______________ 3. Commonly square flat stainless steel tool with three sets
of serrated edges, used for making decorations in cake
frosting.
_______________ 4. It comes in graduated sizes and has sloping sides used
for mixing ingredients.
_______________ 5. Used to remove bits of food in side of the bowl, pans and
electric mixers and to gather or consolidate batter,
dough and more.
_______________ 6. A metal or cardboard foil coated disk on which cakes are
served.
_______________ 7. It is used to remove muffins and molded cookies from
pans for icing or frosting cakes.
_______________ 8. It is an often cone- or triangular-shaped, hand-held bag
made from cloth, paper, or plastic that is used
to pipe semi-solid foods by pressing them through a
narrow opening at one end, for many purposes
including cake decoration.
_______________ 9. It is also called icing comb.
_______________ 10. It is filled through a wider opening at the opposite end,
rolled or twisted closed, and then squeezed to extrude its
contents.

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ANSWER KEY 3.3-1
1. Decorating tips
2. Cake turntable
3. Cake comb
4. Mixing bowl
5. Rubber scraper
6. Cake board
7. Spatula
8. Piping bags
9. Cake comb
10. Piping bag

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Templates NTTA
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Information Sheet 3.3-2
Decorating Cakes
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Familiarize the tips and steps in decorating cakes.
2. Decorate a cake using butter cream icing according to the
standard operating procedure. [
(Introductory Paragraph)
Decorating cake is considered as an art around the world. That is why
cake decorating competitions are very popular. It is considered one of the
sugar arts using icing or frosting, including edible decoration elements to be
placed on the cake to make simple cake more visually appealing.
Well – decorated cakes may serve as centerpiece during specials
occasions, such as birthdays/debuts, weddings, graduations or
anniversaries. The presentation of baked products, especially cakes for
special occasions, not only adds to the cakes’ visual appeal but also
contributes to its taste.
Tips for Successful cake Decoration
 Choose the right type of cake to decorate. Decorating a cake

requires additional effort; hence, it makes sense for the reason to
decorate it to be a good one. It wouldn't be worth trying to decorate
cakes that are to be eaten warm from the oven, such as a cake topped
in syrup or sauce. The point of such cakes is that they're already as
good as they need to be. And some cakes are fine without decoration or
with decoration, such as fruit cakes, and it is really the occasion that
helps you to decide whether or not to decorate. Cakes that are suitable
for decorating include:
 Cupcakes
 Christmas cakes
 Wedding cakes
 Children's party cakes
 Special age birthday party cakes
 A doll cake (known in the cake decorating world as a "Dolly
Varden" cake)
 Farewell cakes
 Novelty "geek" cakes, often based on a computer, electronic,
science fiction, etc., theme; often very fiddly work!
 Cakes for fundraising at bazaars, fairs, galas, etc.

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 Photo op cakes – cakes being photographed for a special
occasion, a blog, a Flickr photostream, an instructional article,
etc.
 Cakes being entered into competitions
 Trim cake if necessary to make it smooth and symmetrical.

 Remove the crumbs of the cake first before starting to decorate.
 Cool the cake thoroughly
 Insert strips of waxed paper or aluminium foil under the cake
before starting to decorate to avoid unnecessary mess. Remove the
strips before making the boarding design.
 Put the bottom part of the cake upward to make the cake level.
 Cover the cake board with fondant, foil, or tulle/ruffles.
 Decide on the type of frosting or icing you'd like to work with if

icing a cake. It's important to feel comfortable with the frosting or icing
techniques required for decorating cakes; some are more complicated
than others and if you're just starting out, it's recommended that you
don't take on difficult decoration projects until your confidence
increases. Typical frosting or icing styles include:
 Butter cream or Vienna cream – this is an
easy-to-use frosting that fills gaps and
covers up all sorts of unsightly cake bumps
and dips! It produces a whipped cream style
of appearance and can be smoothed down or
allowed to settle in peaks. Buttercream
frosting is easy to color and flavor, with Buttercream
typical flavors including chocolate, vanilla,
lemon, coffee, and strawberry.
 Fluffy frosting – this uses a frosting created
by beating in an electric mixer. This must be
applied on the day it is to be served; it has a
marshmallow
Royal Icing type consistency. In storage,
Pastillage Petal paste
the frosting becomes a little crisp and loses Fluffy frosting
its gloss.
 Sugar paste – sugar paste is rolled fondant.
 Royal icing – this is similar to sugar paste

and is often available ready-made.
Sugar Paste

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 Pastillage – this icing comes from the cake decorating supplier in
powder form and is very useful for intricate decorating work that
you need to keep in shape. It's a sugar paste dough or gum and
can also be made from scratch. The icing dries very quickly, and
once dry, it is so hard it will "snap" if bent. It has a high ability to
resist breaking down in the presence of moisture. The downside to
this icing is that you'll need to work with it very fast, before it dries.
If you want to use pastillage for modelling, you'll need to mix it
50/50 with sugar paste.
 Petal paste – this icing is ideal for making

flowers, as it produces extremely fine
detail. It's a good idea to slightly dampen
your fingers when working with this paste.
 Sugar glue – this isn't icing but a "glue"
that allows you to stick together pieces
modeled from icing. Sugar glue
 Modelling paste – this is a combination of

sugar paste mixed with tragacanth gum to
make an edible modelling paste.
 Pre-made icing sheets with printed

designs – these are popular for children's
cakes and feature such designs as movie,
cartoon, and TV show characters. Follow
the instructions provided on how to apply Modelling paste
these to the cake's surface.

Dusted icing sugar
Pre-made icing sheets

with printed designs
 
Dusted icing sugar – while very simple, this can be very effective on
the right type of cake, especially where the cake's constitution is
already sufficiently rich without adding icing or frosting (such as
flourless cakes and dessert cakes).
 Use the right consistency, flavor, and texture of the icing.

 Put adequate icing at the center of the topmost layer. Then,
spread the icing over the cake. Using a spatula, push the excess
to the sides. Make sure the icing on top is smooth.

Developed by: NTTA
Templates NTTA
Revision # 01
 Think beyond icing or frosting. There are many other means for
decorating a cake besides icing or frosting. You can use such items in
combination with icing, or add them direct to the cake. These include:
 Fruit – fresh fruit pieces, dried fruit, fruit arranged into shapes
such as flowers or animals, glazed fruit (with jam, etc.), toffee-
dipped, crystallized rind, etc.
 Flowers – edible flowers can make a cake appear very elegant
 Cream – thickened cream can be shaped into quenelles, spread
over a cake, used for filling or piped on
 Candies – all sorts of candies can make excellent cake designs
 Drizzled chocolate – either randomly drizzled, or in a pre-
determined pattern
 Dusted cocoa or other chocolate – chocolate curls, sprinkles,
pieces, shapes, etc.
 Nuts – especially halved, slivered, or shaved nuts
 Streusel topping – baked on, no need to decorate other than a
quenelle of cream next to each serve
 Toffee strands, shards, or shapes – you'll need to practice
making these until you get the knack of it but toffee can work
well as a decorative element on a cake
 Coconut (shredded or desiccated) – coconut can be colored
using food coloring (use wet hands or wet gloved hands to rub
the coloring through); it can also be toasted
 Jam or preserves.
Fruits Flowers Cream Candies
Streusel
Drizzled
Dusted
Nuts
Jam & Preserves
Coconut
Toffees

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Templates NTTA
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 For a layered cake, spread some frosting or filling over the frost,
or filling over the fruit cake layer. Then, put the next layer on
top. Press down this layer lightly to ensure that the cake sticks
to the filling with no air space in between.
 Ice the cake on the cake board to prevent accidents in
transferring.
 Hold the spatula vertically against the sides
of the cake and press lightly while turning
the cake around.
 To minimize difficulty in making the frosting
smooth, choose any of the following:
 Use a cake comb to create design and
smoothing out the icing.
 Use the tines of a cork to make lines or
curves.
 Use the spatula in creating designs.

 Cover the top and sides of the cake with
chocolate curls, nuts, and cherries. Or
sprinkle with cocoa powder or powdered
sugar.
 Use the following decorating tips to pipe
out borders along the upper and lower
edges of the cake
- Tip # 67-68 or leaf tip to pipe out scallops or simple continuous
borders
- Tip # 28-30 or star tip to pipe out small roses, scallops, or shells
- Create a lattice at the top of the cake by
criss-crossing strips of frosting
 Observe pressure control through the
following techniques:
 Choosing the right decorating bag
 Filling the decorating bag correctly
 Folding grease-proof paper or parchment
pastry triangles
STEPS IN DECORATING CAKE

 Mise en place all the tools and materials needed for the procedure.
 Place the cake on the cake board and place it on the cake turntable.
 Put butter cream icing on the top of the cake and spread the icing
towards the edge using spatula.
Developed by: NTTA
Templates NTTA
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 Spread icing on all sides of cake by spinning the turn table until the
entire cake is covered with icing.
 Use the cake comb to improve the appearance of the cake.
 Place the colored butter cream icing in a piping bag with decorating
tip and decorate the borders.
 Add some flowerretes, and using another set of piping bag with leaf
decorating tip containing green colored icing, pipe to form leaves to it
make more attractive.
 Write a special message with dark colored icing on the top of the cake
if desired.
 Return all the tools and equipment after washing on its proper
places.
Self- Check 3.3-2
Type of Test: Identification

Instruction: Identify the statement below. Write your answers on the space
provided.
________________1. It uses a frosting created by beating in an electric mixer.

This must be applied on the day it is to be served
_________________ 2. It is considered as an art around the world and one of

the sugar arts using icing or frosting, including edible
decoration elements to be placed on the cake to make
simple cake more visually appealing.
_________________ 3. These are popular for children's cakes and feature such
designs as movie, cartoon, and TV show characters.

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________________ 4 This icing is ideal for making flowers, as it produces
extremely fine detail. It's a good idea to slightly dampen
your fingers when working with this paste.
________________ 5. This is an easy-to-use frosting that fills gaps and covers

up all sorts of unsightly cake bumps and dips! It produces
a whipped cream style of appearance and can be
smoothed down or allowed to settle in peaks.
________________ 6. A thing to do to make the cake smooth and symmetrical
________________ 7. A tool used to create design and smoothing out the icing.
________________8. This is a combination of sugar paste mixed with

tragacanth gum.
________________ 9. The icing dries very quickly, and once dry, it is so hard it
will "snap" if bent. It has a high ability to resist
breaking down in the presence of moisture
________________10. Tip # that creates a leaf structure, scallops or

continuous borders.
ANSWER KEY 3.3-2
1. Fluffy Frosting
2. Decorating cake
3. Pre-made icing sheets with printed designs
4. Petal Paste
5. Butter cream or Vienna cream
6. Trim cake
7. Cake comb
8. Modelling paste
9. Pastillage
10. Tip # 67-68

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Templates NTTA
Revision # 01
TASK SHEET 3.3-1
Title: Decorate Cakes ( Butter Cream Icing)
Performance Objective: Given the appropriate tools and materials,

you should be able to decorate a cake following
procedures.
Supplies/Materials :
 Decorating tools ( spatula, rubber scrapper, piping bag,
decorating tips, coupler, cake comb, cake turn table, mixing
bowl)
 Plain butter cream icing
 Colored butter cream icing
 Flowerettes
 Sprinkles
 Cake box
 Straw lace
Equipment :
 Hand/ Stand Mixer
Steps/Procedure:
1. Mise en place all the tools and materials needed for the procedure.
2. Place the cake on the cake board and place it on the cake turn table.
3. Put butter cream icing on the top of the cake and spread the icing
towards the edge using spatula.
4. Spread icing on all sides of cake by spinning the turn table until the
entire cake is covered with icing.
5. Use the cake comb to improve the appearance of the cake.
6. Place the colored butter cream icing in a piping bag with decorating
tip and decorate the borders.
7. Add some flowerretes, and using another set of piping bag with leaf
decorating tip containing green colored icing, pipe to form leaves to it
make more attractive.
8. Write a special message with dark colored icing on the top of the cake
if desired.
9. Return all the tools and equipment after washing on its proper places.
Assessment Method:
Return Demonstration using Performance Criteria checklist

Developed by: NTTA
Templates NTTA
Revision # 01
Developed by: NTTA
Templates NTTA
Revision # 01
Performance Criteria Checklist 3.3-1
CRITERIA
YES NO
Did you….
1. Mise en place all tools and materials needed for
the procedure?
2. Placed the cake on the board an on the cake turn
table?
3. Put the butter cream icing on the top of the cake
and spread the icing towards the edge using
spatula?
4. Spread icing on all sides of cake by just spinning
the turn table until the entire cake is covered with
icing?
5. Use the cake comb to improve the appearance of
the cake?
6. Placed the colored butter cream icing in a piping
bag with decorating tip and decorated the borders?
7. Added some flowerretes, and used another set of
piping bag with leaf tip containing green colored
icing, piped to form leaves to make more
attractive?
8. Wrote a special message with dark colored icing on
the top of the cake? (if he/she desired to wrote)
9. Return all the tools and equipment after washing
on its proper places.

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Templates NTTA
Revision # 01
JOB 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:

Developed by: NTTA
Templates NTTA
Revision # 01
Performance Criteria Checklist ______
CRITERIA
YES NO
Did you….
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.

Developed by: NTTA
Templates NTTA
Revision # 01
Evidence Plan
Competency Bread and Pastry Production NC II

standard:
Unit of Prepare and Present Gateaux, Tortes and Cakes
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

Developed by: NTTA
Templates NTTA
Revision # 01
TABLE OF SPECIFICATION
# of
Objectives/Content
Knowledge Comprehension Application items/
area/Topics
% of test
TOTAL

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Templates NTTA
Revision # 01
Performance Test
Specific Instruction for the Candidate
Qualification
Unit of Competency
General Instruction:
Specific Instruction:

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Templates NTTA
Revision # 01
QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
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

Developed by: NTTA
Templates NTTA
Revision # 01
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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Templates NTTA
Revision # 01
Supervise
Work-Based
Learning

Developed by: NTTA
Templates NTTA
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.
CORE COMPETENCIES
CAN I…? YE NO
S
5.
6.
7.
8.

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Templates NTTA
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CORE COMPETENCIES
CAN I…? YE NO
S
9.
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.

Developed by: NTTA
Templates NTTA
Revision # 01
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

Developed by: NTTA
Templates NTTA
Revision # 01
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)

1.

2.
3.
4.

Developed by: NTTA
Templates NTTA
Revision # 01
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

Developed by: NTTA
Templates NTTA
Revision # 01
TRAINING PLAN
Qualification: ____________________________
Trainees’ Training Training Mode of

Staff
Requirements Activity/Task Training

NTTA
Revision # 01
Technical Education and Skills Development Authority
___(your institution)___
TRAINEE’S RECORD BOOK
I.D.
Trainee’s No._______________
NAME: ___________________________________________________

NTTA
Revision # 01
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”
NTTA
Revision # 01
NTTA
Revision # 01
NOTES:
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________

NTTA
Revision # 01
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

NTTA
Revision # 01
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
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
_____________________ ____________________

NTTA
Revision # 01
Unit of Competency: 5 PERFORM PLUMBING REPAIR AND
MAINTENANCE WORKS
NC Level I
Learning Task/Activity Date Instructors
 Clear
clogged
pipes
clear
clogged
fixtures
______________________ ____________________

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

NTTA
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

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Templates NTTA
Revision # 01
Facilitate
Learning
Session

Developed by: NTTA
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
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
needed for the Workstation 3
workstation and
will be written
activities here)
here
observations
(List down all
on the
Facilities/Tools
needed for the Workstation 4
workstation and
will be written
activities here)
here

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Templates NTTA
Revision # 01
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Templates NTTA
Revision # 01
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Templates NTTA
Revision # 01
Minutes of the Meeting Template
Minutes of the Meeting

Focus Group Discussion
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
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Templates NTTA
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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
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

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Templates NTTA
Revision # 01
7. Recommendation
Maintain Date Developed: Document No. NTTA-TM1-07

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Templates NTTA
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Training
Facilities

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Templates NTTA
Revision # 01
Template #1
OPERATIONAL PROCEDURE
Equipment Type
Equipment Code
Location
Operation Procedure:

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Templates NTTA
Revision # 01
Template #2
HOUSEKEEPING SCHEDULE
Qualification Station/Bldg Welding (WAF)
Area/Section
In-Charge
Schedule for the 2nd Semester, 2011

Responsible Daily Ever Weekly Every Month Remarks
ACTIVITIES y 15th ly
Person
other 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
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Templates NTTA
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• 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
• Lights, ventilation –
OK
10. Clean and check Rest
Room
• Urinals, bowls, wash
basins, walls and
partitions are free
from stains, dirt, oils,
graffiti and
unnecessary objects;
• Ceilings free from
cobwebs and dangling
items
• Floor is kept dry; no
broken tiles or
protruding objects
• Equipped with dipper
and pails; properly
located after use
• Water systems is
functional: no
dripping/damaged
faucets or pipes
• Drainage system is
working, no water-
clogged areas
• No offensive odor
• Lights /Ventilation –
OK
9. Clean and check wash
area:
• Walls/Floors- –free
from oils, molds,
broken tiles, gums,
stains or graffiti
• Drainage system is
functional
• Water system
functional; no dripping
faucets or leaking
pipes
• Free from unnecessary
objects (mops, rags)

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Templates NTTA
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10. Clean and maintain work
shop surroundings by
sweeping/ removing fallen
leaves, branches, debris
and other refuse,
impounded water, clearing
pathways of obstructions
11. Disposal of waste

materials
(Follow waste segregation
system)
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

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Templates NTTA
Revision # 01
Template #4
WELDING EQUIPMENT MAINTENANCE SCHEDULE*
8 HOURS 50 Hours 100 HOURS
•  •


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.

Developed by: NTTA
Templates NTTA
Revision # 01
Template #6
WORKSHOP INSPECTION CHECKLIST
Qualification
Area/Sectio
In-Charge
n
YES NO INSPECTION ITEMS

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
Remarks:
Inspected by: Date:

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:

Developed by: NTTA
Templates NTTA
Revision # 01

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Sector : TOURISM SECTOR

Qualification Title: BREAD AND PASTRY PRODUCTION NC II

Unit of Competency: Plan Training Session

Module Title: Planning Training Session

Technical Education & Skills Development Authority

Date Developed: Document No.

Language, Average grade in: Average grade in:

Cultural and Ethnicity/culture:

Education & Highest Educational Attainment:

Date Developed: Document No. NTTA-TM1-01

Previous List down trainings related to TM

Special courses Other courses related to TM

Learning styles a. Visual - The visual learner takes mental

b. Kinesthetic - described as the students in

Date Developed: Document No. NTTA-TM1-01

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

Date Developed: Document No. NTTA-TM1-01

Date Developed: Document No. NTTA-TM1-01

Form 1.2: Evidence of Current Competencies acquired related to

Date Developed: Document No. NTTA-TM1-01

From the accomplished Self-Assessment Check (Form 1.1) and the

Form 1.3 Summary of Current Competencies Versus Required

Required Units of Current Training

Date Developed: Document No. NTTA-TM1-01

Form No. 1.4: Training Needs (Sample)

Training Needs Module Title/Module of

Date Developed: Document No. NTTA-TM1-01

Date Developed: Document No. NTTA-TM1-01

LO 2: PREPARE AND USE FILLINGS

Date Developed: Document No. NTTA-TM1-01

D. TEACHER’S SELF-REFLECTION OF THE SESSION

Date Developed: Document No. NTTA-TM1-01

Performance Criteria Checklist

Self Check Answer Key

Learning Outcome Summary

Date Developed: Document No. NTTA-TM1-07

No. Unit of Competency Module Title Code

5. Present desserts Presenting desserts TRS741343

Date Developed: Document No. NTTA-TM1-07

UNIT OF COMPETENCY: Prepare and Present Gateaux, Tortes and

MODULE TITLE: Preparing and Presenting gateaux, Tortes and Cakes

This module covers materials to use such as CBLM, information

NOMINAL DURATION: 10 Hours

Date Developed: Document No. NTTA-TM1-07

Date Developed: Document No. NTTA-TM1-07

1. Tools and materials used in decorating cakes

The participants will have access to:

2. TOOLS, ACCESSORIES AND SUPPLIES

Date Developed: Document No. NTTA-TM1-07

Learning Activities Special Instructions

5. Observe Demonstration on Observe your trainer as he

Date Developed: Document No. NTTA-TM1-07

7. Evaluate your performance using Compare your work to the

Date Developed: Document No. NTTA-TM1-07

2. Accurately use the different tools and materials in cake decoration

TOOLS AND MATERIALS USED IN DECORATING CAKES

Used to remove bits of food in side of

Date Developed: Document No. NTTA-TM1-07

Commonly square flat stainless steel

Date Developed: Document No. NTTA-TM1-07

It is a rotating circular platform

Date Developed: Document No. NTTA-TM1-07

Type of Test: Identification