BREAD AND PASTRY PRODUCTION NCII

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
a. 95 and above a. 95 and above
(LL & N)
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
e. 75 to 79 e. 75 to 79
Cultural and Ethnicity /culture
language
a. Ifugao
background
b. Igorot
c. Ibanag
d. Gadding
e. Muslim
f. Ibaloy
g. Others (please specify)
Education and Highest Educational Attainment
general a. High School Level
knowledge
b. High School Graduate
c. College Level
d. College Graduate
Sex a. Male
b. Female
Characteristics of learners
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 Job / Work related experience:
experience with ___________________________________
the topic
___________________________________
___________________________________

Previous List down trainings/ seminars related to Bread

learning and Pastry Production NCII
experience ___________________________________
___________________________________
___________________________________

Training Level National Certificates acquired and NC level

completed ___________________________________
___________________________________
___________________________________

Special courses Other courses related to Bread and Pastry

Production NCII
a. Units in Hotel and Restaurant
Management/ Food and Service
Management / Culinary Arts
b. Short-term courses
c. Others (please specify) ______________________

Characteristics of learners
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 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)
_______________________
 BREAD AND PASTRY PRODUCTION NC II

SELF-ASSESSMENT CHECK (FORM 1.1)

CORE COMPETENCIES
CAN I...? YES NO
1. Prepare and Produce Bakery Products
1.1. Prepare bakery products ✓
1.2. Decorate and present bakery products ✓
1.3. Store bakery products ✓
2. Prepare and Produce Pastry Products
2.1. Prepare bakery products ✓
2.2. Decorate and present pastry products ✓
2.3. Store pastry products ✓
3. Prepare and Present Gateaux, Tortes and Cakes
3.1. Prepare sponge and cakes ✓
3.2. Prepare and use fillings ✓
3.3. Decorate cakes ✓
3.4. Present cakes ✓
3.5. Store cakes ✓
4. Prepare and Display Petits Fours
4.1. Prepare iced petits fours ✓
4.2. Prepare fresh petits fours ✓
4.3. Prepare marzipan petits fours ✓
4.4. Prepare caramelized petits fours ✓
4.5. Display petits fours ✓
4.6. Store petits fours ✓
5. Present Desserts
5.1. Present and serve plated desserts ✓
5.2. Plan, prepare and present dessert buffet ✓
selection or plating
5.3. Store and package desserts ✓
 BREAD AND PASTRY PRODUCTION NC II

Evidences/Proof of Current Competencies (Form 1.2)

Evidence of Current Competencies acquired related to Job/Occupation

Current competencies Proof/Evidence Means of validating

Prepare and Produce Certificate of Verify Authenticity of
Bakery Products Achievement signed by Certificate
the school/institution
Prepare and Produce Certificate of Verify Authenticity of
Pastry Products Achievement signed by Certificate
the school/institution
Prepare and Present Certificate of Verify Authenticity of
Gateaux, Tortes and Achievement signed by Certificate
Cakes the school/institution
Prepare and Display
Petits Fours
Present Desserts Certificate of Verify Authenticity of
Achievement signed by Certificate
the school/institution
 BREAD AND PASTRY PRODUCTION NC II

Identifying Training Gaps (Form 1.3)

Summary of Current Competencies versus Required

Competencies

Required Units of
Competency/Learning Current Competencies Training
Outcomes based on CBC Gaps/Requirement
1. Prepare and Produce Bakery Products
1.1 Prepare bakery 1.1. Prepare bakery
products products
1.2 Decorate and 1.2. Decorate and
present bakery present bakery
products products
1.3 Store bakery 1.3. Store bakery
products products
2. Prepare and Produce Pastry Products
2.1 Prepare bakery 2.1. Prepare bakery
products products
2.2 Decorate and 2.2. Decorate and
present pastry present pastry
products products
2.3 Store pastry 2.3. Store pastry
products products
3. Prepare and Present Gateaux, Tortes and Cakes
3.1 Prepare sponge 3.1. Prepare sponge
and cakes and cakes
3.2 Prepare and use 3.2. Prepare and use
fillings fillings
3.3 Decorate cakes 3.3. Decorate cakes
3.4 Present cakes 3.4. Present cakes
3.5 Store cakes 3.5. Store cakes
4. Prepare and Display Petits Fours
4.1 Prepare iced petits 4.1. Prepare iced
fours petits fours

4.2 Prepare fresh 4.2. Prepare fresh

petits fours petits fours

4.3 Prepare fresh 4.3. Prepare fresh

petits fours petits fours

4.4 Prepare 4.4. Prepare

caramelized petits caramelized
fours petits fours

4.5 Display petits 4.5. Display petits

fours fours
4.6 Store petits fours 4.6. Store petits
fours
5. Present Desserts
5.1 Present and serve 5.1. Present and serve
plated desserts plated desserts
5.2 Plan, prepare and 5.2. Plan, prepare and
present dessert present dessert
buffet selection or buffet selection or
plating plating
5.3 Store and package 5.3. Store and package
desserts desserts
 HOUSEKEEPING NC II

Training Needs (Form 1.4)

Training Needs Module Title/Module of

Instruction
(Learning Outcomes)
6.1 Prepare iced petits
fours
6.2 Prepare fresh petits
fours
6.3 Prepare marzipan Preparing and Displaying Petits
petits fours Fours
6.4 Prepare caramelized
petits fours
6.5 Display petits fours
6.6 Store petits fours