Determining Trainee's Training Req

Templates
Sector : TVET
Qualification Title: TRAINING METHODOLOGY I
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. WCSAT- TM1 06

Trainers July 2022 Issued by:
Methodology Level I Date Revised:
February 2012 Page i of vii
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Guest Concern Revision # 01
Ancheta
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
Sex a. Male
b. Female
Age Your age: _____
Physical ability 1. Disabilities(if any)_____________________
2. Existing Health Conditions (Existing illness
if any)
a. None

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b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________
Previous List down trainings related to Food and

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

Service
_________________________
_________________________
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
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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 CHECKS
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
1. Prepare the dining room/restaurant area for service
1.1 Take table reservations
1.2 Prepare service stations and equipment
1.3 Set up the tables in the dining area
1.4 Set the mood/ambiance of the dining area
2. Welcome guests and take food and beverage orders
2.1 Welcome and greet guests
2.2 Seat the guests
2.3 Take food and beverage orders
2.4 Liaise between kitchen and service areas
3. Promote food and beverage products
3.1 Know the product
3.2 Undertake Suggestive selling
3.3 Carry out Upselling strategies
4. Provide food and beverage services to guests
4.1 Serve food orders
4.2 Assist the diners
4.3 Perform banquet or catering food service
4.4 Serve Beverage Orders
4.5 Process payments and receipts
4.6 Conclude food service and close down dining area
4.7 Manage intoxicated persons
5. Provide room service
5.1 Take and process room service orders

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CORE COMPETENCIES
CAN I…? YE NO
S
5.2 Set up trays and trolleys
5.3 Present and serve food and beverage orders to
guests
5.4 Present room service account
5.5 Clear away room service equipment
6. Receive and handle guest concerns
6.1 Listen to the complaint
6.2 Apologize to the guest
6.3 Take proper action on the complaint
6.4 Record complaint
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
Take table Reservations data are Submitted a recorded
reservations recorded on forms video on taking table
accurately based on reservations that is
establishment’s reviewed by assessor.
standards.
Prepare service Special tent cards and Submitted a complete
stations and similar special displays CBLM for one
equipment are put up for promotion qualification.
Set up the tables Can adjust light Submitted a complete
in the dining area according to time of the CBLM for one
day. qualification.
Welcome and Guests are acknowledged Submitted a complete
greet guests as soon as they arrive. CBLM for one
qualification.
Seat the guests Guests are escorted and Submitted a complete
seated according to table CBLM for one
allocations qualification.
Take food and Guests are presented with Submitted a complete
beverage orders the menu according to CBLM for one
established standard qualification.
practice
Liaise between Orders are placed and Submitted a complete
kitchen and sent to the kitchen CBLM for one
service areas promptly qualification.
Know the product Names and Submitted a complete
pronunciations of dishes CBLM for one
in the menu are mastered qualification.
Undertake Name of specific menu Submitted a complete
Suggestive selling items are suggested to CBLM for one
guests rather than just qualification.
mentioning the general
categories in the menu to
help them make the
choice and know what
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they want.
Carry out Slow moving but highly Submitted a complete
Upselling profitable items are CBLM for one
strategies suggested to increase qualification.
guest check
Serve food orders Food orders are picked up Submitted a complete
promptly from service CBLM for one
areas. qualification.
Assist the diners Additional requests or Submitted a complete
needs of the guests are CBLM for one
anticipated. qualification.
Perform banquet Food is handled based on Submitted an
or catering food food safety procedures. authenticated copy of
service Certificate of Employment
for catering service.
Serve Beverage Beverages are served at Submitted a complete
Orders appropriate times during CBLM for one
meal qualification.
Process payments Amount due is verified Submitted a complete
and receipts with customer. CBLM for one
qualification.
Conclude food Soiled dishes are removed Submitted a complete
service and close when guests are finished CBLM for one
down dining area with the meal qualification.
Manage Levels of intoxication of Submitted a recorded
intoxicated customers are determined video on managing an
persons intoxicated that is
reviewed by assessor.
Take and process Guests are advised of Submitted a complete
room service approximate time of CBLM for one
orders delivery qualification.
Set up trays and Proper room service Submitted a complete
trolleys equipment and supplies CBLM for one
are selected and checked qualification.
for cleanliness and
condition.
Present and serve The guest’s name is Submitted a complete
food and beverage verified on the bill before CBLM for one
orders to guests announcing the staff’s qualification.
presence outside the
door.

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Present room Guests’ accounts are Submitted a complete
service account checked for accuracy and CBLM for one
presented in accordance qualification.
with establishment
procedures
Clear away room Floors are checked and Submitted a complete
service equipment cleared in accordance CBLM for one
with establishment policy qualification.
and guidelines

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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 Summaries of Current Competencies versus Required

Competencies (Sample)
Required Units of Current Training

Competency/Learning Competencies Gaps/Requirement
Outcomes based on CBC s
1. Prepare the dining room/restaurant area for service
1.1 Take table Take table
reservations reservations
1.2 Prepare service Prepare service
stations and stations and
equipment equipment
1.3 Set up the tables Set up the tables in
in the dining area the dining area
1.4 Set the Set the
mood/ambiance mood/ambiance of
of the dining area the dining area
2. Welcome guests and take food and beverage orders
2.1 Welcome and Welcome and greet
greet guests guests
2.2 Seat the guests Seat the guests
2.3 Take food and Take food and
beverage orders beverage orders
2.4 Liaise between Liaise between
kitchen and kitchen and service
service areas areas
3. Promote food and beverage products
3.1 Know the Know the product
product
3.2 Undertake Undertake
Suggestive selling Suggestive selling
3.3 Carry out Carry out Upselling
Methodology Level I Date Revised: Page 10 of
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Upselling strategies strategies
4. Provide food and beverage services to guests
4.1 Serve food Serve food orders
orders
4.2 Assist the diners Assist the diners
4.3 Perform banquet Perform banquet or
or catering food catering food service
service
4.4 Serve Beverage Serve Beverage
Orders Orders
4.5 Process Process payments
payments and and receipts
receipts
4.6 Conclude food Conclude food
service and close service and close
down dining area down dining area
4.7 Manage Manage intoxicated
intoxicated persons persons
5. Provide room service
5.1 Take and Take and process
process room room service orders
service orders
5.2 Set up trays and Set up trays and
trolleys trolleys
5.3 Present and Present and serve
serve food and food and beverage
beverage orders orders to guests
to guests
5.4 Present room Present room service
service account account
5.5 Clear away room Clear away room
service service equipment
equipment
6. Receive and handle guest concerns

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6.1 Listen to the Listen to the
complaint complaint
6.2 Apologize to the Apologize to the
guest guest
6.3 Take proper Take proper action
action on the on the complaint
complaint
6.4 Record Record complaint
complaint

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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)
Listening to the complaint 1. Receive and handle
guest concerns
Apologizing to the guest
Taking proper action on the complaint
Recording complaint

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SESSION PLAN
Sector : TOURISM
Qualification Title : TRAINING METHODOLOGY I
Unit of Competency : RECEIVE AND HANDLE GUESTS CONCERNS
Module Title : RECEIVING AND HANDLING GUEST CONCERN
Learning Outcomes:
LO 1: Listen to the complaint
LO 2: Apologize to the guest
LO 3: Take proper action on the complaint
LO 4: Record complaint
A. INTRODUCTION
This module deals with the knowledge and skills required in receiving and handling guest complaints.
B. LEARNING ACTIVITIES
LO 1: LISTEN TO THE COMPLAINT
Learning Content Methods Presentation Practice Feedback Resources Time
Entire story or issue Lecture The trainer Answer self- Compare CBLM 1 hr.
of concern is obtained lectures on check 6.1-1. answers
from guest without information sheet Entire story with POWER
Date Developed: Document No. WCSAT-TM1-06
JULY 2022 Issued by:
Trainers Methodology Level I Date Revised:
00
WCSAT Page 14 of 250
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GUEST CONCERNS CHRISTIAN A. Revision # 01
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or issue of answer key
concern from 6.1-1.
POINT
6.1-1 Entire story guest
PRESE
or issue of concern without
interruption NTATIO
from guest without interruption.
N
interruption.
Details of the guest Video clip viewing with The trainer Answer self- Compare CBLM 1
complaint or Group Discussion presents video clip check 6.1-2. answers Video hr.
concern are noted followed by group Details of with Clips
discussion on guest answer key
information sheet complaint or 6.1-2.
6.1-2. Details of concern are
guest complaint or noted.
concern are noted.
Full attention is Individualized self-learning Read Information Answer self- Compare CBLM 1
given to the Sheet No. 6.1-3. check 6.1-3. answers hr.
complaining guest Full attention given Full with
to the complaining attention answer key
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guest. given to the 6.1-3.
complaining
guest.
Guest complaint is Small Group Discussion The trainer Answer self- Compare CBLM 1
paraphrased to initiates in check 6.1-4. answers hr.
determine if the discussing Paraphrasing with
concern is correctly information sheet on guest answer key.
understood. 6.1.4 Paraphrasing complaint to
on guest complaint determine if
to determine if concern is
concern is correctly correctly
understood. understood.
LO 2: APOLOGIZE TO THE GUEST

Sincere apology for Discussion with The trainer Answer self- Compare CBLM 1
a disservice offered Oral questioning initiates the check 6.2-1. answers
hr.
discussion followed Sincere with
by oral questioning apology for answer key.
on information disservice
sheet 6.2.1. offered.
Sincere apology for
disservice offered.

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Empathy is shown Lecture The trainer Answer self- Compare CBLM 1 hr.
to the guest to initiates the lecture check 6.2-2 your
show genuine on information Empathy is answer to
concern and sheet 6.2-2. shown to the 6.2-2
consideration Empathy is shown guest to
to the guest to show
show genuine genuine
concern and concern and
consideration. consideratio
n.
Avoiding excuses Individualized self-learning Read Information Answer self- Compare CBLM 1 hr.
or blaming others Sheet No. 6.2-3 check 6.2-3 your
Avoiding excuses Avoiding answer to
or blaming others excuses or 6.2-3
blaming
others
Expressing Small group discussion The learners Answer self- Compare CBLM 1 hr.
gratitude discuss check 6.2-3 your
information sheet expressing answer to
6.2-3 on gratitude. 6.2-3
expressing
gratitude.

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Practical Oral Examination The trainer CBLM, 4 hrs.
initiates the job Task sheet
Perform job Evaluate
sheet 6.2-4. 6.2.1,
sheet 6.2-4 the
Apologizing to the Performan
on how to practical
guest ce
apologize to oral
the guest. examinatio Checklist
n using 6.2-4.
performanc
e criteria
checklist.
6.2-4.
LO 3: TAKE PROPER ACTION ON THE COMPLAINT
Appropriate action Audio-visual Presentations The trainer will Answer Self Answer Key CBLM 1hrs.
with Group discussion play an audio- Check 6.3-1. 6.3-1.
visual presentation Appropriate
on information action
sheet 6.3-1.
Appropriate action
Right person or Lecture The trainer Answer Self Answer Key CBLM 1hrs.
department for lectures Check 6.3-2. 6.3-2.

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proper action information sheet
6.3-2 Right person
or department for
proper action.
Difficult situations Group discussion The trainer Answer Self Answer Key CBLM 1hrs.
or serious concern initiates the group Check 6.3-1. 6.3-1.
referred to higher discussion on
authority information sheet
6.3-3 Difficult
situation or serious
concern referred to
higher authority
Follow-up problem Self-paced learning The learner reads Answer Self Compare CBLM 1hrs.
whether it solved information sheet Check 6.3-1. answers
or not Check 6.3-1. Follow up with
Follow up problem problem answer key.
whether it solved whether it
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or not. solved or 6.3-1.
not.
Practical Role Play The trainer guides Performan 3 hrs.

the trainees in Evaluate ce
performing task performanc checklist
sheet 6.3-2. Taking e using 6.3-2,
proper action on performanc Task sheet
the complaint. Perform task e criteria 6.3-2.
sheet 6.3-2. checklist
Taking
proper action
on the
complaint.
LO 4: RECORD COMPLAINT
Complaints are Video clip viewing with The trainer Answer self- Compare CBLM 1
documented Group Discussion presents video clip check 6.4-1. answers Video hr.
according to followed by group Complaints with Clips
establishment discussion on are answer key
standard information sheet documented 6.4-1.
procedures 6.4-1. Complaints according to
are documented establishmen
according to t standard
establishment procedures
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standard
procedures
Persons concerned Lecture The trainer lecture Answer self- Compare CBLM 1
are recognized and information sheet check answers hr.
actions taken are 6.4-2 Persons 6.4-2. with
recorded concerned are Persons answer key
recognized and concerned 6.4-2.
actions taken are are
recorded recognized
and actions
taken are
recorded
Feedback received Individualized self-learning Read Information Answer self- Compare CBLM 1 hr.
from guest is Sheet No. 6.5-3 on check 4.4-1 your
logged and collated Feedback received answer to
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from guest is 4.4-1
logged and collated
Simulation with oral The learners will Perform task Evaluate Workpl 3 hr.
questioning Perform the task sheet 6.5-3 performanc ace or
sheet 6.5-3 Feedback e using simulat
Feedback received received from performanc ed work
from guest is guest is e checklist environ
logged and collated logged and ment
6.5-3
collated
C. ASSESSMENT PLAN
 Written Test
 Demonstration with Questioning (RECEIVE AND HANDLE GUESTS CONCERNS)
As each activity is completed, the trainee will document the action performed (in writing, on tape or in a Trainee Record
Book/Journal) for assessment purposes.
D. TEACHER’S SELF-REFLECTION OF THE SESSION
After completing the session, I concluded that the methodologies I used were effective in the attainment of my objective
because all the learners passed the institutional assessment.
The time allotment was just enough in the performance of the different activities.
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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.
Date Developed: Document No. NTTA-TM1-07

Methodology Level I Date Revised: Page 23 of 61
February 2012
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(FOOD AND BEVERAGE SERVICES)
COMPETENCY-BASED LEARNING MATERIALS

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List of Competencies
No. Unit of Competency Module Title Code
Prepare the dining Preparing the dining

1. room/restaurant area room/restaurant area TRS5 12387
for service for service
TRS5 12388
Welcome guests and Welcoming guests and
2. take food and beverage taking food and
orders beverage orders
TRS5 12389
Promote food and Promoting food and
3.
beverage products beverage products
TRS5 12390
Provide food and Providing food and
4. beverage services to beverage services to the
the guests guests
TRS5 12391
5. Provide room service Providing room service
Receiving and
Receive and handle TRS5 12392
6. handling guest
guest concerns
concerns

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MODULE CONTENT
UNIT OF COMPETENCY
MODULE TITLE
MODULE DESCRIPTOR:
NOMINAL DURATION:
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1.
2.
3.
4.
ASSESSMENT CRITERIA:
1.
2.
3.
4.
5.
6.

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LEARNING OUTCOME NO. 4
(LO Title)
Contents:
1.
2.
3.
4.
5.
Assessment Criteria
1.
2.
3.
4.
Conditions
The participants will have access to:
1.
2.
3.
Assessment Method:
1.
2.
3.

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Learning Experiences
Learning Outcome 1
(LO TITLE)
Learning Activities Special Instructions

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Information Sheet _______
(Title)
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1.
2.
(Introductory Paragraph)
(Body)

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Self- Check ______
(Type of Test) : (Instruction)

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ANSWER KEY ____
1.
2.
3.
4.

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TASK 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:

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Performance Criteria Checklist ______
CRITERIA
YES NO
Did you….
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.

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JOB SHEET _____
Title:
Performance Objective: Given (condition), ,you should be able to

(performance) following (standard).
Supplies/Materials :
Equipment :
Steps/Procedure:
5.
6.
7.
8.
Assessment Method:

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Performance Criteria Checklist ______
CRITERIA
YES NO
Did you….
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.

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Evidence Plan
Competency
standard:
Unit of
competency:
Ways in which evidence will be collected:
[tick the column]
Third party Report

Demonstration &
Observation &
Portfolio
Written
The evidence must show that the trainee…













NOTE: *Critical aspects of competency

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TABLE OF SPECIFICATION
# of
Objectives/Content
Knowledge Comprehension Application items/
area/Topics
% of test
TOTAL

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Performance Test
Specific Instruction for the Candidate
Qualification
Unit of Competency
General Instruction:
Specific Instruction:

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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

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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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Supervise
Work-Based
Learning

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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.
CORE COMPETENCIES
CAN I…? YE NO
S
7.
8.
9.
10.

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CORE COMPETENCIES
CAN I…? YE NO
S
11.
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.

February 2012
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

February 2012
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.

February 2012
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

February 2012
Developed by: NTTA
Templates NTTA
Revision # 01
TRAINING PLAN
Qualification: ____________________________
Date
Trainees’ Training Training Mode of Facilities/Tools Assessment
Staff Venue and
Requirements Activity/Task Training and Equipment Method
Time

July 2010 Issued by:
Trainers Methodology Level I Date Revised: Page 47 of 61
February 2012
Developed by: NTTA
Templates
NTTA
Revision # 01
February 2012
Developed by: NTTA
Templates
NTTA
Revision # 01
Technical Education and Skills Development Authority
___(your institution)___
TRAINEE’S RECORD BOOK
I.D.
Trainee’s No._______________
NAME: ___________________________________________________
QUALIFICATION: PLUMBING NC II_______
TRAINING DURATION :____________________________
TRAINER: __________________________________________________

February 2012
Developed by: NTTA
Templates
NTTA
Revision # 01
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”
column regarding the outcome of the task accomplished by
the trainees. Be sure that the trainee will personally
accomplish the task and confirmed by the instructor.
It is of great importance that the content should be
written legibly on ink. Avoid any corrections or erasures and
maintain the cleanliness of this record.
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.

February 2012
Developed by: NTTA
Templates
NTTA
Revision # 01
NOTES:
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________

February 2012
Developed by: NTTA
Templates
NTTA
Revision # 01
Unit of Competency: 1 PREPARE PIPES FOR INSTALLATION
Learning Task/Activity Date Instructors Unit of Competency: 2 PERFORM MINOR CONSTRUCTION

Outcome Required Accomplished Remarks WORKS
 Lay out
measurements
 Cut pipe NC Level I
within the Learning Task/Activity Date Instructors
required Outcome Required Accomplished Remarks
length and
according to Perform
job piping lay
requirements outs
 Thread pipes Cut pipes
in accordance through
with standard walls and
thread floors
engagement
____________________ ______________________
__________________ ___________________ Trainee’s Signature Trainer’s
Trainee’s Signature Trainer’s Signature Signature

February 2012
Developed by: NTTA
Templates
NTTA
Revision # 01
Unit of Competency: 3 MAKE PIPING JOINTS AND Unit of Competency: 4 PERFORM SINGLE UNIT PLUMBING
CONECTIONS INSTALLATION AND ASSEMBLES
Learning Task/Activity Date Instructors

Outcome Required Accomplished Remarks Learning Task/Activity Date Instructor
Fit-up Outcome Required Accomplishe s Remarks
joints and d
fittings for Prepare for
PVC pipe plumbing works
Perform Install pipe and
threaded fittings
pipe joints
Install hot and
and
cold water supply
connections
Install/assemble
Caulk
plumbing fixtures
joints\
_____________________ ______________________
_____________________ ____________________
Trainee’s Signature Trainer’s Signature

February 2012
Developed by: NTTA
Templates
NTTA
Revision # 01
Unit of Competency: 5 PERFORM PLUMBING REPAIR AND
MAINTENANCE WORKS
Learning Task/Activity Date Instructors

Outcome Required Accomplished Remarks
 Clear
clogged
pipes
clear
clogged
fixtures
______________________ ____________________

February 2012
Developed by: NTTA
Templates
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
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
Facilitate
Learning
Session
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
activities here)
written 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
activities here)
written here
observations
(List down all
on the
Facilities/Tools
needed for the Workstation 3
workstation and
will be
activities here)
written here
observations
(List down all
on the
Facilities/Tools
needed for the Workstation 4
workstation and
will be
activities here)
written here
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
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
7. Recommendation
Maintain
Training
Facilities
Template #1
OPERATIONAL PROCEDURE
Equipment Type
Equipment Code
Location
Operation Procedure:
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
• 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)
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
Template #4
WELDING EQUIPMENT MAINTENANCE SCHEDULE*
8 HOURS 50 Hours 100 HOURS
•  •

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.
Template #6
WORKSHOP INSPECTION CHECKLIST
Qualification
Area/
In-Charge
Section
YES NO INSPECTION ITEMS

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

Template #7
EQUIPMENT MAINTENANCE INSPECTION CHECKLIST
Equipment Type :
Property Code/Number :
Location :
YES NO INSPECTION ITEMS
Remarks:
Inspected by: Date:

Determining Trainee's Training Req

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Templates

Qualification Title: TRAINING METHODOLOGY I

Unit of Competency: Plan Training Session

Module Title: Planning Training Session

Technical Education & Skills Development Authority

Date Developed: Document No. WCSAT- TM1 06

Language, Average grade in: Average grade in:

Cultural and Ethnicity/culture:

Education & Highest Educational Attainment:

Date Developed: Document No. WCSAT- TM1 06

Previous List down trainings related to Food and

Special courses Other courses related to Food and Beverages

Learning styles a. Visual - The visual learner takes mental

unless it is read aloud.

Date Developed: Document No. WCSAT- TM1 06

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

Date Developed: Document No. WCSAT- TM1 06

Date Developed: Document No. WCSAT- TM1 06

Form 1.2: Evidence of Current Competencies acquired related to

Date Developed: Document No. WCSAT- TM1 06

Date Developed: Document No. WCSAT- TM1 06

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

Form 1.3 Summaries of Current Competencies versus Required

Required Units of Current Training

Date Developed: Document No. WCSAT- TM1 06

Date Developed: Document No. WCSAT- TM1 06

Form No. 1.4: Training Needs (Sample)

Training Needs Module Title/Module of

Date Developed: Document No. WCSAT- TM1 06

LO 2: APOLOGIZE TO THE GUEST

Date Developed: Document No. WCSAT-TM1-06

Date Developed: Document No. WCSAT-TM1-06

Date Developed: Document No. WCSAT-TM1-06

Practical Role Play The trainer guides Performan 3 hrs.

Performance Criteria Checklist

Self Check Answer Key

Learning Outcome Summary

Date Developed: Document No. NTTA-TM1-07

Date Developed: Document No. NTTA-TM1-07

No. Unit of Competency Module Title Code

Prepare the dining Preparing the dining

Date Developed: Document No. NTTA-TM1-07

Date Developed: Document No. NTTA-TM1-07

The participants will have access to:

Date Developed: Document No. NTTA-TM1-07

Learning Activities Special Instructions

Date Developed: Document No. NTTA-TM1-07

Date Developed: Document No. NTTA-TM1-07

(Type of Test) : (Instruction)

Date Developed: Document No. NTTA-TM1-07

Date Developed: Document No. NTTA-TM1-07

Performance Objective: Given (condition), ,you should be able to

Date Developed: Document No. NTTA-TM1-07

Date Developed: Document No. NTTA-TM1-07

Performance Objective: Given (condition), ,you should be able to

Date Developed: Document No. NTTA-TM1-07

Date Developed: Document No. NTTA-TM1-07

Third party Report

Date Developed: Document No. NTTA-TM1-07

Date Developed: Document No. NTTA-TM1-07

Specific Instruction for the Candidate

Date Developed: Document No. NTTA-TM1-07