TECHNOLOGY PLAN AND INFRASTRUTURE SUPPORT SYSTEM

COOKERY NC II
Blended Learning

A. TECHNOLOGY PLAN
I. Course Design
a. Nominal Duration
i. 20 hours (online)
ii. 20 hours (offline)
b. Trainee Requirements
i. can communicate both in oral and written;
ii. physically and mentally fit;
iii. with good moral character; and
iii. can perform basic mathematical computation
iv. must be computer literate
c. Trainer Requirements
i. Must be a holder of Cookery NC II or Commercial Cooking NC III
ii. Must be a holder of National TVET Trainer’s Certificate (NTTC) I in Cookery
NC II
iii. Must be physically, mentally fit and holder of a Health Certificate (hepatitis-free or
free of any communicable disease)
iv. Must have at least 3 years job/industry experience. (Preferably on
supervisory/managerial level in cookery or commercial cooking)
v. Must have FeLS training certificate
d. Monitoring and Grading System
For online, built in Monitoring system such as logs reports, activity reports
and grade book shall be utilized to track the attendance and learning
progress of the trainees. The activity completion tracker shall be enabled
for the participants to monitor their own progress.

For face-to-face, class progress chart will serve as their guide in tracking
their learning progress while the student record book will serve as their
grade book in order for the trainees to acknowledge their strengths and
weaknesses.

e. Institutional Assessment System

Institutional assessment is undertaken by trainees to determine their

achievement of units of competency. A certificate of achievement is
issued for each unit of competency.

The following assessment methods shall be used for assessing the

competency of participants:
 Pre- test – This will be used to determine pre-existing subject knowledge.
This is non-graded assessment.

Computer based test – This is composed of multiple-choice test given

online. The computer-based test shall only be opened once the particular
participant finished the activities given before the test. If the trainee failed
to pass the test, he/she will be given 2-3 attempts to answer the quiz. A
trainee should be able to get at least 80% of the correct answer to pass the
test.

Portfolio Assessment – this refers to the output as requirements of

competency being assessed.

Demonstration – for the face-to-face, the trainee should be able to

perform the required operational sheet or job sheet given by the trainer.
The trainee can review what the operational sheet or job sheet is about
through the videos attached in the LMS.

Post- test – This will be used in conjunction with a pre-test to measure

their achievement and the effectiveness of the program.

f. Training Plan/Schedule

The training shall run for 6 days. A more detailed breakdown of schedules,
which include learning activities deadline of submission of outputs, and
assessment, shall be indicated in the study guide which will be uploaded to
the LMS to serve as further guidance to ensure completion of the program.

II. Training Package

A CBC for COK NC III is prepared. The eLearning material is a package

consisting of web scripts, videos, quizzes, interactive elements, task sheets, and
operational sheet and/or job sheets with their corresponding performance criteria
checklist. The institutional competency assessment is composed of computer-
based test on LMS, portfolio, and demonstration for the face-to-face. The
portfolio shall be a complete package for all the learning outcomes for each unit
of competency.

III. Supplies, materials and equipment

 PC/Laptop/Mobile Devices
 LMS and User Credentials
o For training site:
 Trainer: Teacher Account
 Trainee: Student Account
 Technical Support: Non-editing teacher account
o For Development Site
 Trainer: Teacher Account
  Trainee: Teacher Account
 Technical Support: Teacher Account

B. INFRASTRUCTURE SUPPORT SYSTEM

I. The Learning Management System
a. The MINDTECHS Institute of Technology Inc. Moodle Learning Management
System (MLMS) shall be utilized as the training platform which can be accessed at
https://fels3.korphildavao.site/course/index.php?categoryid=69
Another LMS can be used which can be accessed at
https://fels3.korphildavao.site/course/index.php?categoryid=69
b. Type of Connection: Moodle, Google Classroom, Cloud Server, Google Forms
c. Course Overview

This course is designed to enhance the knowledge, skills and attitudes in Cookery
NC II in accordance with industry standards. It covers core competencies such as Prepare
Stocks, Sauces And Soups / Store and reconstitute stocks, sauces and soups.
d. Help Features (Technical Support System)
The following technical supports are provided on the QLMS and training
advisories:
 How to enroll
 How to Login
 How to send message
 Features of the QLMS
 Technical support groups using MINDTECHS Institute of
Technology Inc. Facebook
 FAQs

e. Enrolment System

The students can apply on the online pre-enrolment forms can be

accessed at https://fels3.korphildavao.site/user/index.php?id=5 Afterwards,
the trainer will give each trainee the class code for them to be enrolled to
the LMS.

f. Monitoring System for Learner’s Progress

The following built-in LMS monitoring tools shall be used in monitoring

learner’s progress:
 Activity Completion
 Participation Report
 Course Completion Report

The trainer shall manually input feedback/grades to the individual trainees

monitoring tools once their face-to-face demonstration was done.
 g. Learner Support System
i. Trainer to Peer communication
 Trainers shall be online to respond to trainees’ queries from
8:00AM to 5:00PM weekdays through the following mechanism:

 Email messaging: berte.bhong@yahoo.com

 Instant Messaging: BHONG B. BERTE
 Discussion Forum: Can be accessed through the QLMS
i. Peer to Peer communication
 There will be a discussion forum for the students only in the
VLMS
 The trainer will give them their respective messenger group

h. Instructional Strategies
i. Online Activities (Synchronous)
a. Training Induction Program
b. Hands-on Workshop
ii. Online Activities (Asynchronous)
a. Self-paced learning materials
b. Discussion forums
c. Quizzes
d. Task Sheets/Operational Sheets/Job Sheets
iii. Offline Activities
a. Demonstration
b. Oral Questioning

i. Learning Materials
i. Description of Learning Resources
a. Competency Based Learning Module (CBLM) Cookery NC II
b. Primera: Prepare Salads and Dressings/Store Salad and
Dressing
ii. Description of Courseware (if using outsourced materials)
a. Online Learning Management System

II. List of Personnel

a. Trainer
The following personnel shall serve as the trainers/facilitator for this training:
Name Designation
Bhong Berte Lead Trainer/Technical Support
Bhong Berte Facilitator
Janeth Evardo Trainer
Nino Flores Trainer

b. Technical Support Staff

The following personnel shall serve as the technical support staff for this training:
Name Designation
Bhong Berte Technical Support Staff
 Armi Guerero Technical Support Staff
Kimuel Pontilio Technical Support Staff

III. Facilities
The training will be conducted via:
a. Webinar room via Zoom
b. Off-campus Practical Area for the face-to-face
c. Learning Management System
 Training site: https://fels3.korphildavao.site/course/index.php?categoryid=69