LEARNER’S RECORD BOOK

Our Vision
“To become a Specialized Institute in Agriculture Sector in
the province by 2020.” I.D.

Our Mission
To provide relevant and quality education and training to
out human resource responsive to the requirements
of industry specifically in the Agriculture Sector Learner’s No._______________
in the province.

Our Goals and Objectives

NAME: ____________________________________________________
• Increase institutional capacity to offer quality TVET
• Establish/ enhance research capability and extension
services QUALIFICATION: BREAD AND PASTRY PRODUCTION NC II
• Enhance operational efficiency and productivity
• Enhance student’s services TRAINING DURATION: JULY 4, 2022 – JULY 22, 2022

TRAINER: CHRISTIAN A. VERDADERO

Instructions:
This Learners’ Record Book (LRB) 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 Learners’ 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.
Trainer’s/ Facilitator’s Remarks:
__________________________________________________________
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__________________________________________________________
__________________________________________________________
__________________________________________________________
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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.
___________________
Signature
Thank you and good luck!!!
 Basic and Common Competencies Core Competencies

Competency Trainer’s Remarks Competency Trainer’s Remarks

Participate in workplace Prepare and produce bakery
communication products
Prepare and produce pastry
Work in a team environment
products
Practice career Prepare and present gateaux,
professionalism tortes and cakes
Practice occupational health Prepare and display petits
and safety procedures fours
Develop and update industry
Present desserts
knowledge
Observe workplace hygiene
procedures
Perform computer operations __________________ _____________________
Learner’s signature Trainer’s Signature
Perform workplace and safety
practices
Provide effective customer
service

__________________ ______________________
Learner’s signature Trainer’s Signature
Unit of Competency: 1 PREPARE AND PRODUCE BAKERY sugar
PRODUCTS  Ganache
NC Level II
 Selecting
Learning Task/ Activity Required Date Trainer’s appropriate
Outcome Accomplished Remarks packaging/
container; and
Prepare  Identifying the label.
bakery tools and
 Checking the
products equipment in
desired
Decorate bakery products.
temperature of
and  Selecting the the bakery
present appropriate products.
bakery ingredients in
products bakery products. INSTITUTIONAL EVALUATION OVER-ALL
Store  Preparing and Written Examination ______________ RESULT
bakery presenting the Demonstrate with Questioning ______________ ___Competent
products following: Interview ______________ ___Not Yet
 Pandesal Competent
 Spanish
bread
 Cheese
bread
 Buns ______________________ ______________________
 Loaf bread Learner’s Signature Trainer’s Signature
 Cinnamon
rolls
 Ensaymada
 Preparing
toppings/ glazing
and coatings:
 Butter
cream
 Seeds and
nuts
 Powdered
 of pastry
Unit of Competency: 2 PREPARE AND PRODUCE PASTRY products.
PRODUCTS
INSTITUTIONAL EVALUATION OVER-ALL
NC Level II Written Examination ______________ RESULT
Learning Task/ Activity Required Date Trainers Demonstrate with Questioning ______________ ___Competent
Outcome Accomplished Remarks Interview ______________ ___Not Yet
Competent
Prepare  Identifying the
pastry tools and
products equipment in
Decorate pastry
and products.
 Selecting the ________________ ________________
present
appropriate Learner’s Signature Trainer’s Signature
pastry
ingredients in
products
pastry
Store products.
pastry  Preparing and
products presenting:
 Egg pie
 Buko pie
 Fresh
fruit pie
 Pine-
apple pie
 Donut
 Preparing
glaze.
 Selecting
appropriate
packaging/
container;
and label.
 Checking the
desired
temperature
Unit of Competency: 3 PREPARE AND PRESENT GATEAUX,  Simple
TORTES AND CAKES. Buttercrea
NC Level II m
Learning Task/ Activity Required Date Trainer’s
 Italian
Outcome Accomplished Remarks Meringue
Buttercrea
Prepare  Identifying the  Melted
sponge tools and Chocolate
and cakes equipment.  Cream
 Selecting the cheese
Prepare appropriate frosting
and use ingredients.  Fresh
fillings  Preparing and fruits
Decorate presenting the  Icing sugar
cakes following:  Yema
 Chiffon  Leche flan
Present cake mixture
cakes  Carrot  Displaying cakes.
cake  Selecting
Store appropriate
 Chocolate
cakes moist cake packaging/
 Banana container; and
cake label.
 Custard  Checkings the
cake desired
 Up-side temperature of
cake INSTITUTIONAL EVALUATION OVER-ALL
 Sponge Written Examination ______________ RESULT
cake/ roll Demonstrate with Questioning ______________ ___Competent
Interview ______________ ___Not Yet
cake
Competent
 Preparing fillings,
frostings and
toppings such
as:
________________ ________________
 White
Learner’s Signature Trainer’s Signature
frosting
Unit of Competency: 4 PREPARE AND DISPLAY PETITS  Sugar lace
FOURS  Icing
sugar
NC Level II  Colored
powder
Learning Task/ Activity Required Date Trainer’s
Outcome Accomplished Remarks
sugar
 Fondant
Prepare  Identifying the  Whip
iced tools and cream
petits equipment.  Selecting
fours  Selecting the appropriate
appropriate packaging/
Prepare
ingredients. container; and
fresh
 Preparing and label.
petits
presenting the  Checking the
fours desired
following:
Prepare temperature of
 Brownie
marzipan  Butter the petits fours.
petits cookies
fours  Vanilla .
Prepare cupcake INSTITUTIONAL EVALUATION OVER-ALL
carameliz  Chocolate Written Examination ______________ RESULT
ed petits chip Demonstrate with Questioning ______________ ___Competent
fours muffins Interview ______________ ___Not Yet
 Fruit Competent
Display
petits tartlet
fours  Preparing
toppings, and
Store
glaze like:
petits
 Chocolate
fours Ganache ________________ ________________
 Caramel Learner’s Signature Trainer’s Signature
Sauce
 Fresh
fruits
 Nuts
Unit of Competency: 5 PRESENT DESSERTS

NC Level II
Learning Task/ Activity Required Date Trainer’s
Outcome Accomplished Remarks

Present  Portioning
and serve desserts.
plated  Presenting and
desserts serve plated
Plan, desserts.
prepare  Planning for
and dessert buffet.
present  Storing desserts
according to the
dessert
desired
buffet
temperature.
selection
or plating
Store and
package
desserts
INSTITUTIONAL EVALUATION OVER-ALL
Written Examination ______________ RESULT
Demonstrate with Questioning ______________ ___Competent
Interview ______________ ___Not Yet
Competent

________________ __________________
Learner’s Signature Trainer’s Signature