TRAINER’S METHODOLOGY 1 (TM1)

LIST OF DOCUMENTS FOR SUBMISSION:

As of July 20, 2016

COMPLIED
YES
NO
Data Gathering Instrument for Trainee’s Characteristics
Characteristics of Learners
Self-Assessment Check
Form 1.2 Evidences/Proof of Current Competencies
Form 1.3 Summaries of Current Competencies vs Required
Competencies
Form 1.4 Training Needs

PLAN TRAINING SESSION

Session Plan
Cover page
Table of Contents
How to use Competency-based Learning Materials (CBLM)
Module Content (Module of instruction)
Learning Outcome Summary
Learning Experiences (refer to Session Plan)
Information Sheet (Read and understand)
Self-Check (answer)
Answer key
Task Sheet
Performance Criteria Checklist
Job Sheet
Performance Criteria Checklist
Evidence Plan (institutional assessment tools)
Table of Specifications
Performance Test
Questioning Tools
Inventory of Training Resources – copy from TR

FACILITATE TRAINING SESSION

CBT Workshop Lay-out
Training Activity Matrix – names of trainees from Progress Chart
Printed Powerpoint Presentation – 6 slides per page
Achievement Chart
Progress Chart
Pre-test and Post-test – 40 items
Program Evaluation

MAINTAIN TRAINING FACILITIES

Operation Sheet
Housekeeping Maintenance Schedule
Housekeeping Inspection checklist
Equipment Maintenance Schedule
Equipment Inspection Checklist
Equipment Purchase Requisition form
Equipment Code and drawing
Breakdown/Repair Report
Waste Segregation System of the School
Waste Segregation List

SUPERVISE WORK-BASED LEARNING

Form 1.1 Self-Assessment Checklist
Form 1.2 Evidence of Current Competencies acquired related to
Job/ Occupation
Form 1.3 Summary of Current Competencies versus required
Competencies
Form 1.4 Training Needs
Training Plan
Trainees Record Book
Monitoring Sheet
Progress Sheet
Evaluation Form
Sample MOA

CONDUCT INSTITUTIONAL ASSESSMENT

Filled-out Application Form
Filled-out Self-Assessment Guide
Attendance Sheet
Institutional Assessment tools:
Evidence Plan
Observation and Questioning Checklist
Performance Checklist for Preparing Candidate for Assessment

ATTACHMENTS:
CV with scanned picture
Relevant training certificates (related to qualification)
National Certificates
Certificate of Employment
 TESDA-SOP-CO-07-F23

Technical Education and Skills Development Authority

ASSESSMENT AND CERTIFICATION PROGRAM

ATTENDANCE SHEET

COOKERY NC II

Name of Competency
LA Concordia College
Assessment Center:
November 16, 2016
Date of Assessment:
No. CANDIDATE’S NAME Signature Assessment Results
1. Sherwin G. Pingoy
2. RubyAnn A. Ramos
3. Nesslee B. Waje
4. Rodalyn J. Rivera
5. Corazon C. Aquino
6. Fedil V. Ramos
7. Simon S. Valenzuela
8. Rita D. Avila
9. Daniel S. Padilla
10. Juan C. Dela Cruz
Assessor/s:
TESDA Representative:

CHARNEL T. CATIPAY
Signature over Printed Name ______________________________
Accreditation Number: Signature over Printed Name
CA-VGD0315130114160001

CAC Manager:

LEVVY T. TRAQUEÑA
______________________________
Signature over Printed Name
The structured questionnaire below was prepared as a data gathering tool to help the trainer collect data on trainee’s
characteristics. This questionnaire maybe filled up by each trainee and validated by the trainer from possible sources like
the Trainee’s Profile and through personal interview of each trainee.

NAME OF TRAINEE: JENNIFER B. MEMPIN

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 and Average grade in: Average grade in:

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
e. 75 to 79 e. 75 to 79

Cultural and language Ethnicity and culture:

background a. Ifugao
b. Igorot
c. Ibanag
d. Muslim
e. Ibaloy
f. Others (please specify) ___________________

Educational & general Highest Educational attainment:

knowledge a. High School Level
b. High School Graduate
c. College Level
d. College Graduate
e. With units in Master’s Degree
f. Masteral Graduate

Characteristics of Learners
g. With units in Doctoral level
h. Doctoral Graduate
a. Male
Sex
 b. Female

Your age: 37
Age

1. Disability (if any) _____________

Physical Ability 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 experience TM Certificates

with the topic a. TQ certified
b. TM graduate
c. TM trainer
d. TM lead trainer
Number of years as a competency trainer ______________
List down trainings related to TM
Previous learning _________________________________________
experience _________________________________________
_________________________________________

National Certificates acquired and NC level

Training Level
completed _________________________________

_________________________________

Other courses related to TM

Special courses a. Units in Education
b. Master’s degree units in education
c. Others (please specify) ______________________

a. Visual – The visual learner takes mental pictures of information given, so in

Learning styles 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 – describes as the students in the classroom, who have problem
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 more from activities which they can watch, listen and then
review what 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) ______________________

SELF-ASSESSMENT CHECKLIST
NAME OF TRAINEE: JANNIYA BRIONES
QUALIFICATON: COOKERY NC II
UNIT OF COMPETENCY: PREPARE STOCKS, SOUPS, SAUCES
CAN I…? YES NO
BASIC COMPETENCIES
1 Participate in workplace communication    
  1.1 Obtain and convey workplace information /  
  1.2 Complete relevant work related documents /  
  1.3 Participate in workplace meeting and discussion /  
2 Work in a team environment  
  2.1 Describe and identify team role and responsibility in a team /  
  2.2 Describe work as a team member /  
3 Practice career professionalism  
  3.1 Integrate personal objectives with organizational goals. /  
  3.2 Set and meet work priorities. /  
  3.3 Maintain professional growth and development /  
4 Practice occupational health and safety  
  4.1 Evaluate hazard and risks /  
  4.2 Control hazards and risks /  
  4.3 Maintain occupational health and safety awareness /  
COMMON COMPETENCIES
1 Develop and update industry knowledge  
1.1 Identify and access key resources of information on the industry /  
1.2 Access apply and share industry information /  
1.3 Update continuously relevant industry knowledge /  
2 Observe workplace hygiene procedures
2.1 Practice personal grooming and hygiene /  
2 Practice safe and hygienic handling, storage and disposal of food,
.2 beverage and materials /  
3 Perform computer operations  
Identify and explain the functions, general features and
3.1 capabilities of both hardware and software undertaken /  
Prepare and use appropriate hardware and software according to
3.2 task requirement /  
  3.3 Use appropriate devices and procedures to transfer files/data /  
Produce accurate and complete data according to the
  3.4 requirements /  
3.5 Maintain computer system /  
 4 Perform workplace and safety practices  
Practice workplace safety security and hygiene systems,
  4.1 processes and operations. /  
Respond appropriately to faults, problems and emergency
4.2 situations /
  4.3 Maintain safe personal presentation standards /  
/
5 Provide effective customer service  
Apply effective verbal and non verbal communication skills to
  5.1 respond to customers’ needs /  
  5.2 Provide prompt and quality service to customers /  
Handles queries promptly and correctly in line with enterprise
  5.3 procedure /  
  5.4 Handle customer complaints, evaluation and recommendations /  
   
CORE COMPETENCIES
1 Clean and maintain kitchen premises  
  1.1 Clean sanitize and store equipment /  
  1.2 Clean and sanitize premises /  
  1.3 Dispose of waste /  
2 Prepare stocks, sauces, and soup  
Prepare stocks, glazes and essences required for menu items
  2.1 tools and equipment /
  2.2 Prepare soups required for menu items /
  2.3 Prepare sauces required for menu item /
  2.4 Store and reconstitute stocks, sauces, and soups /
3 Prepare appetizers  
  3.1 Prepare Mise en place /  
  3.2 Prepare a range of appetizers /  
  3.3 Present a range of appetizers /  
  3.4 Store appetizers /  
4 Prepare salads and dressing  
  4.1 Perform Mise en place /  
  4.2 Prepare variety salads and dressing /  
  4.3 Present a variety salads and dressings /  
  4.4 Store salads and dressings /  
5 Prepare Sandwiches  
  5.1 Perform Mise en place /  
  5.2 Prepare variety of sandwiches /  
  5.3 Present a variety of sandwiches /  
  5.4 Store sandwiches /  
6 Prepare Meat dishes  
  6.1 Perform Mise en place /  
  6.2 Cook meat cuts for service /  
  6.3 Present meat cuts for service /  
  6.4 Store meat /  
7 Prepare vegetable dishes  
  7.1 Perform Mise en place /  
  7.2 Prepare vegetable dishes /  
  7.3 Present vegetable dishes /  
  7.4 Store vegetable dishes /  
8 Prepare Egg dishes  
  8.1 Perform Mise en place /  
  8.2 Prepare and cook egg dishes /  
  8.3 Present egg dishes /  
  8.4 Store egg dishes /  
9 Prepare Starch product  
  9.1 Perform Mise en place /  
  9.2 Prepare starch dishes /  
  9.3 Present starch dishes /  
  9.4 Store starch dishes /  
10 Prepare poultry and game dishes  
  10.1 Perform Mise en place /  
  10.2 Cook poultry and game /  
  10.3 Plate/ Present poultry and game /  
  10.4 Store poultry and game /  
11 Prepare Seafood dishes  
  11.1 Perform Mise en place /
  11.2 Handle fish and seafood /
11.3 Cook fish and shell fish /
11.4 Plate / present fish and seafood /
  11.5 Store fish and sea foods /
12 Prepare desserts
  12.1 Perform Mise en place /
  12.2 Prepare desserts and sweet sauces /
  12.3 Plate/Present desserts /
  12.4 Store desserts /
13 Package prepared foods  
  13.1 Select packaging materials /  
  13.2 Package food /  

FORM 1.2: EVIDENCE OF CURRENT COMPETENCIES ACQUIRED

RELATED TO JOB / OCCUPATION

MEANS OF
CURRENT COMPETENCIES PROOF OF EVIDENCE VALIDATING
Certificate of employment
Training certificates
 Certificate of completion
Third party certification
 Training certificates Authenticated copy of
Clean and maintain kitchen premises Training Certificates
 Certificate of completion Certified thru copy of
Prepare appetizers Certificates
 Certificate of completion Certified thru copy of
Prepare salads and dressing Certificates
 Certificate of completion Certified thru copy of
Prepare sandwiches Certificates
 Certificate of completion Certified thru copy of
Prepare meat dishes Certificates
 Certificate of completion Certified thru copy of
Prepare vegetable dishes Certificates
 Certificate of completion Certified thru copy of
Prepare egg dishes Certificates
 Certificate of completion Certified thru copy of
Prepare starch products Certificates
Certificate of completion Certified thru copy of
Prepare poultry and game dishes Certificates
Certificate of completion Certified thru copy of
Prepare seafood dishes Certificates
Certificate of completion Certified thru copy of
Prepare desserts Certificates
Training certificates Authenticated copy of
Package prepared foods Training Certificates

   

FORM 1.3: SUMMARY OF CURRENT COMPETENCIES VERSUS

REQUIRED COMPETENCIES WITH
 CURRENT REQUIRED UNITS OF TRAINING GAPS /
COMPETENCIES COMPETENCY / LEARNING REQUIREMENTS
OUTCOMES
 Clean and maintain  
kitchen premises
  Clean, sanitize and store equipment  
  Clean and sanitize premises  
  Dispose of waste
Prepare stocks, sauces
and soup
Prepare stocks, glazes and essences
required for menu items
Prepare soups required for menu items

Prepare sauces required for menu

items
Store and reconstitute stocks, sauces,
and soups
 Prepare appetizers  
  Prepare mis en place  
  Prepare a range of appetizers  
  Present a range of appetizers

  St Store appetizers  
 Prepare salads and
dressing

Perform Mise en place

Prepare variety salads and dressing

Present a variety salads and dressings

Store salads and dressings

Prepare Sandwiches

Perform Mise en place

Prepare variety of sandwiches

Present a variety of sandwiches

Store sandwiches
Prepare Meat dishes

Perform Mise en place

Cook meat cuts for service

Present meat cuts for service

Store meat
Prepare vegetable dishes

Perform Mise en place

Prepare vegetable dishes

Present vegetable dishes

Store vegetable dishes

Prepare egg dishes

Perform Mise en place

Prepare and cook egg dishes

Present egg dishes

Store egg dishes

Prepare starch products

Perform Mise en place

Prepare starch dishes

Present starch dishes

Store starch dishes

Prepare poultry and game

dishes

Perform Mise en place

Cook poultry and game

Plate/present poultry and game

Store poultry and game

Prepare seafood dishes

Perform Mise en place

Handle fish and seafood

Cook fish and shellfish

Plate/present fish and seafood

Store fish and seafood

Prepare desserts

Perform Mise en Place

Prepare desserts and sweet sauce

 Plate/present desserts

Store desserts

Package prepared foods

Select packaging materials

Package food

FORM 1.4: TRAINEES TRAINING REQUIREMENT

GAPS MODULE TITLE / MODULE DURATION (hours)

OF INSTRUCTION
Prepare stocks, sauces and Preparing stocks, sauces and
soup soup 24 hours