ZOOM TECHNICAL VOCATIONAL TRAINING

AND ASSESSMENT CENTER INC.,

MERCADO BLDG, STA. LUCIA DISTRICT
PAGADIAN CITY

Place ID
Here

Trainee’s ID No. ________________

NAME: ______________________________________

QUALIFICATION: BREAD AND PASTRY PRODUCTION NC II

TRAINING DURATION: 141 HOURS

TRAINER:

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 Instructions: NOTES:

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 Trainee’s 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 guidance of ins-
tructor. 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.

THANK YOU.

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 UNIT OFCOMPETENCY 5:
BASIC COMPETENCIES
Present Desserts UNIT OF COMPETENCY 1:
NC Level II
Participate in workplace communication

Learning Task/ Activity Date Instructors NC Level II

Outcome Required Accomplished Remarks Task/
Learning Date Instructors
Activity
Outcome Accomplished Remarks
Required
 Prepare Prepare and serve Obtain and
and serve plated desserts convey
plated workplace
desserts information

Complete
Plan, prepare Proper relevant work
and present presentation of related
dessert buffet dessert buffet documents
selection or
plating

Participate in
workplace
meeting and
Store and Proper storage discussion
package and correct
desserts packaging
____________________ ________________________
Trainee’s Signature Trainer’s Signature

__________________________ ____________________________
Trainee’s Signature Trainer’s Signature

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 UNIT OF COMPETENCY 2: UNIT OF COMPETENCY 4:
Work in team environment Prepare and Display Petits Fours
NC Level II NC Level II
Task/ Date Learning Task/ Activity Date Instructors
Instructors
Learning Outcome Activity Accomplishe Outcome Required Accomplished Remarks
Remarks
Required d
Prepare a
Prepare iced varieties of
Describe and petits fours iced petits
identify team role fours
and responsibility Prepare a
in a team member Prepare fresh varieties of
petits fours fresh petits
fours
Prepare a
Prepare
varieties of
marzipan
marzipan
petits fours
petits fours
Prepare a
Prepare
Describe work as a varieties of
caramelized
team member caramelized
petits fours
petits fours
Proper way to
Display petits display petits
fours fours
Proper
Store petits storage and
_________________________ _____________________________ fours correct
Trainee’s Signature Trainer’s Signature packaging

_________________________ ________________________
Trainee’s Signat ure Trainer’s Signature

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 UNIT OF COMPETENCY 3:
Prepare and Present Gateaux, Tortes and Cakes UNIT OF COMPETENCY 3:
NC Level II
Practice career professionalism
Learning Task/ Activity Date Instructors
Outcome Required Accomplished Remarks NC Level II
Prepare a variety Task/
Date Instructors
Learning Outcome Activity
of sponge and Accomplished Remarks
Required
cake products
Chiffon cake
Prepare
Swiss roll Integrate personal
sponge and
Choco swiss roll
cakes objectives with
Chocolate cake
organizational
goals

Prepare a variety
Prepare
of fillings
and use
fillings Set and meet
work priorities
Decorate cakes
using
Boiled Icing
Decorate
Chocolate
cakes
frosting
Buttercream
Maintain
Icing
professional
Proper
Present growth and
presentation of
cakes development
products
Proper storage
and correct
Store cakes packaging

__________________________ ________________________
Trainee’s Signature Trainer’s Signature

__________________________ __________________________
Trainee’s Signature Trainer’s Signature

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 UNIT OF COMPETENCY 4:
UNIT OF COMPETENCY 2:
Practice occupational health and safety
Prepare and Produce Pastry Products
NC Level II
NC Level II
Instructo
Learning Task/ Activity Date Date
rs Learning Task/Activity Instructors
Outcome Required Accomplished Accomplish
Remarks Outcome Required Remarks
ed

Prepare a variety
Prepare
Evaluate of pastry products
pastry Buko pie
hazard and products Egg pie/egg
risks tart

Decorate
and Prepare a variety
of fillings
present
pastry
Control products
hazards and
risks
Store
pastry Proper storage
products

___________________________ ________________________
Maintain Trainee’s Signature Trainer’s Signature
occupational
health and
safety
awarenesss

________________________ _____________________________
Trainee’s Signature Trainer’s Signature

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 CORE COMPETENCIES COMMON COMPETENCIES
UNIT OF COMPETENCY 1: UNIT OF COMPETENCY 1:
Prepare and Produce Bakery Products Develop and Update industry knowledge

NC Level II NC Level II
Instructor Task/ Activity Date Instructors
Learning Task/Activity Date Learning Outcome
s Required Accomplished Remarks
Outcome Required Accomplished
Remarks
Prepare a variety of
Prepare bakery products
bakery Ensaymada Identify and
products Cheese bread access key
resources of
information on
Decorate Prepare a variety of
the industry
and fillings
present
bakery
products
Access apply
Store Proper storage
and share
bakery industry
products information

_________________________ _________________________
Trainee’s Signature Trainer’s Signature

Update
continuously
relevant
industry
knowledge

__________________ ___________________
Trainee’s Signature Trainer’s Signature

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 UNIT OF COMPETENCY 2: UNIT OF COMPETENCY 3:
Observe workplace hygiene procedure Perform computer operations

NC Level II NC Level II
Task/ Instruct
Learning Task/ Activity Date Instructors Date
Learning Outcome Activity ors
Outcome Required Accomplished Remarks Accomplished
Required Remarks
Identify and explain
the functions, general
Practice features and
personal capabilities of both
grooming and hardware and software
hygiene undertaken

Prepare and use

appropriate hardware
Practice safe and software according
and hygienic to task requirement
handling,
storage and Use appropriate
disposal of devices and
food, procedures to transfer
beverage and files/data
materials
Produce accurate and
complete data
_________________________ _____________________________ according to the
Trainee’s Signature Trainer’s Signature
requirements

Maintain computer
system

_________________________ ________________________
Trainee’s Signature Trainer’s Signature

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 UNIT OF COMPETENCY 5: UNIT OF COMPETENCY 4:
Provide effective customer service Perform workplace and safety practices

NC Level II NC Level II
Task/ Task/
Date Instructor Learning Date Instructors
Learning Outcome Activity Activity
Accomplished s Remarks Outcome Accomplished Remarks
Required Required
Apply effective
verbal and non- Practice
verbal workplace
communication safety,
skills to respond to security
customer needs and
hygiene
Provide prompt systems
and quality service
to customer
Respond
appropriat
Handle queries ely to
promptly and faults,
correctly in line problems
with enterprise and
procedures emergenc
y
situations

Handle customer
complaints, Maintain
evaluation and safe
recommendations personal
presentati
on
standards
__________________________ __________________________
Trainee’s Signature Trainer’s Signature

___________________________ ________________________
Trainee’s Signature Trainer’s Signature