ACTIVITY TRAINING MA

Facilities/Tools and
TRAINING ACTIVITY Trainee
Equipment

Prayer
Recap of Activities
Unfreezing Activities All Trainees
Feedback of Training
Rejoinder/Motivation
Sharia G. Bandarlipe Measuring cup, solid
Rizza Mae M. Burguillos Measuring cup, liquid
Prepare and Produce (250 & 500 ml)
Ciara May D. Cabison
bakery products Measuring spoon
Angela V. Cabrera Cake turn table
Dejie C. Carino Decorating tips
Aljohn C. Danao Rolling pins
Pie pan sizes 6, 8, 10
Zillah Marie B. Diaz
Prepare and produce Sheet pans
Jomar C. Erfe Pie cutter
pastry products
Pauline C. Fernandez Rubber scrapper
Marife M. Gubatan Palette knife
Cake stand with tier
Nheijel D. Hernandez
Cake pillars
Mariel C. Hernan Sauce pan, s/s
Prepare and present
Shalou H. Japson Ladles s/s
gateaux, tortes and cakes
Nikko C. Lantay Knives s/s with plastic
Anthony V. Lee handle
Chopping board, color
Mariam C. Luad coded
Khate C. Mariano Scale 2, 10 kgs
Prepare and display petits Grater
Samuel S. Mendoza
fours Wooden spoons
Kathleen F. Miran
Beaters
May G. Ora Mixing bowl ( 6 pcs per
Kimberly L. Pecson set)
Alfred E. Quinto Wire whisk
Present desserts Jessica K. Romualdez Muffin pan, small
Muffin pan, medium
Arlene D. Soriano Muffin pan, big
Jayson P. Timario Loaf pan, small
Y TRAINING MATRIX
Venue
Date & Time Remarks
(Workstation/ Area)

May 31-June 2, 2021 Ready for National

8am-12nn 1pm-4pm Assessment

Ready for
June 3-5, 2021
Institutional
8am-12nn 1pm-4pm
Assessment

June 7-9, 2021 Ready for the next

Practical Work Area
8am-12nn 1pm-4pm Competency

June 10-12, 2021 Ready for the next

8am-12nn 1pm-4pm Competency

June 14-16, 2021 Ready for the next

8am-12nn 1pm-4pm Competency