Jacobo Z.

Gonzalez Memorial School of Arts and Trades

San Antonio, Biñan, Laguna

Data Gathering Instrument for Trainee’s Characteristics

Name: _______________________________________ Date: _____________ Qualification:
_________________________________
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 (LL&N)
English Math
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 language Ethnicity/culture:

background
a. Ifugao
b. Igorot
c. Tagalog
d. Bicol
e. Others (please specify) _____________

Education & general Highest Educational Attainment:

knowledge
a. High School Level
b. High School Graduate
c. College Level
d. College Graduate

Sex a. Male
b. Female

Age Your age: _____

Physical ability 1. Disabilities (if any) _____________________

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) ___________________

Jacobo Z. Gonzalez Memorial School of Arts and Trades

San Antonio, Biñan, Laguna

Previous experience Certificates in Bread and Baking Production

with the topic
a. Seminar
b. Previous/Current work
c. Special Training
d. Research
e. Others (Please specify) __________

Previous learning List down trainings related to Bread and Pastry Production
experience NCII ___________________________
___________________________
___________________________

Training Level National Certificates acquired and NC level

completed ___________________________
___________________________

Special courses Other courses related to Baking and Pastry Production NC II

a. Units in education
b. Master’s degree units in education
c. Others (please specify) _________________________

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
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.

Other needs a. Financially challenged

b. Working
c. Working student
d. Solo parent
 e. Others (please specify) ___________________________

Prepared by:
Liezel B. Tolledo
BPP Instructor

Jacobo Z. Gonzalez Memorial School of Arts and Trades

San Antonio, Biñan, Laguna

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.
BASIC COMPETENCIES

Can I…? Yes No

1. PARTICIPATE IN WORKPLACE

1.1.1 Obtain and convey workplace information /

1.1.2 Participate in workplace meetings and discussions /

1.1.3 Complete relevant work-related documents /

2. PRACTICE CAREER PROFESSIONALISM

2.1.1 Integrate personal objectives with organizational goals /

2.1.2 Set and meet work priorities /

2.1.3 Maintain professional growth and development /

3. WORK IN TEAM ENVIRONMENT

3.1.1 Describe team role and scope /

3.1.2 Identify own role and responsibility within team /

3.1.3 Work as a team member /

4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES

4.1.1 Identify hazards and risks /

4.1.2 Evaluate hazards and risks /

4.1.3 Control hazards and risks /

4.1.4 Maintain OHS awareness /

 COMMON COMPETENCIES

CAN 1…? YES NO

1. PERFORM WORKPLACE AND SAFETY PRACTICES

1.1.1 Follow workplace procedures for health, safety and security practices /

1.1.2 Deal with emergency situations /

1.1.3 Maintain safe personal presentation standards /

1.1.4 Handle complaints, evaluation and recommendations /

2. OBSERVE WORKPLACE HYGIENE PROCEDURES

2.1.1 Follow hygiene procedures /

2.1.2 Identify and prevent hygiene risks /

3. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Jacobo Z. Gonzalez Memorial School of Arts and Trades

San Antonio, Biñan, Laguna

3.1.1 Seek information on the industry /

3.1.2 Update industry knowledge /

4. PERFORM COMPUTER OPERATIONS

4.1.1 Plan and prepare for task to be undertaken /

4.1.2 Input data into computer /

4.1.3 Access information using computer /

4.1.4 Produce/output data using computer system /

4.1.5 Maintain computer equipment and systems /

CORE COMPETENCIES

Can I…? Yes No

1. PREPARE AND PRODUCE BAKERY PRODUCTS

1.1.1 Prepare bakery products /

1.1.2 Decorate and present bakery products /

1.1.3 Store bakery products /

2. PREPARE AND PRODUCE PASTRY PRODUCTS

 2.1.1 Prepare pastry products /

2.1.2 Decorate and present pastry products /

2.1.3 Store pastry products /

3. PREPARE AND PRESENT GATEAUX, TORTES AND CAKES

3.1.1 Prepare sponge and cakes /

3.1.2 Prepare and use fillings /

3.1.3 Decorate cakes /

3.1.4 Present cakes /

3.1.5 Store cakes /

4. PREPARE AND DISPLAY PETITS FOURS

4.1.1 Prepare iced petits fours /

4.1.2 Prepare fresh petits fours /

4.1.3 Prepare marzipan petits fours /

4.1.4 Prepare caramelized petits fours /

4.1.5 Display petits fours /

4.1.6 Store petits fours /

5. PRESENT DESSERTS

5.1.1. Present and serve plated desserts /

5.1.2 Plan, prepare and present dessert buffet selection or plating /

5.1.3 Store and package desserts /

Jacobo Z. Gonzalez Memorial School of Arts and Trades

San Antonio, Biñan, Laguna

Evidences/Proof of Current Competencies

Form 1.2: Evidence of Current Competencies acquired related to Job/Occupation
Current competencies Proof/Evidence Means of validating

BASIC COMPETENCIES

PARTICIPATE IN WORKPLACE
Obtain and convey workplace information Certificate of Employment, Submitted Certified True Copy of
Form 137, Certificate of Certificate of Employment, Form
Training 137, Certificate of Training

Participate in workplace meetings Certificate of Employment, Submitted Certified True Copy of

and discussions Form 137, Certificate of Certificate of Employment, Form
Training 137, Certificate of Training

Complete relevant work-related documents Certificate of Employment, Submitted Certified True Copy of
Form 137, Certificate of Certificate of Employment, Form
Training 137, Certificate of Training

PRACTICE CAREER PROFESSIONALISM

Integrate personal objectives with Certificate of Employment, Submitted Certified True Copy of
organizational goals Form 137, Certificate of Certificate of Employment, Form
Training 137, Certificate of Training

Set and meet work priorities Certificate of Employment, Submitted Certified True Copy of
Form 137, Certificate of Certificate of Employment, Form
Training 137, Certificate of Training

Maintain professional growth and Certificate of Employment, Submitted Certified True Copy of
development Form 137, Certificate of Certificate of Employment, Form
Training 137, Certificate of Training

WORK IN TEAM ENVIRONMENT

Describe team role and scope Certificate of Employment, Submitted Certified True Copy of
Form 137, Certificate of Certificate of Employment, Form
Training 137, Certificate of Training

Identify own role and responsibility Certificate of Employment, Submitted Certified True Copy of
within team Form 137, Certificate of Certificate of Employment, Form
Training 137, Certificate of Training

Work as a team member Certificate of Employment, Submitted Certified True Copy of

Form 137, Certificate of Certificate of Employment, Form
Training 137, Certificate of Training

PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES

Identify hazards and risks Certificate of Employment, Submitted Certified True Copy of
Form 137, Certificate of Certificate of Employment, Form
Training 137, Certificate of Training

Evaluate hazards and risks Certificate of Employment, Submitted Certified True Copy of
Form 137, Certificate of Certificate of Employment, Form
Training 137, Certificate of Training

Jacobo Z. Gonzalez Memorial School of Arts and Trades

San Antonio, Biñan, Laguna

Control hazards and risks Certificate of Employment, Submitted Certified True Copy of
 Form 137, Certificate of Certificate of Employment, Form
Training 137, Certificate of Training

Maintain OHS awareness Certificate of Employment, Submitted Certified True Copy of

Form 137, Certificate of Certificate of Employment, Form
Training 137, Certificate of Training

COMMON COMPETENCIES

PERFORM WORKPLACE AND SAFETY PRACTICES

Follow workplace procedures for Certificate of Training, Form 137 Submitted Certified True Copy
health, safety and security practices of Certificate of Training,
Form 137

Deal with emergency situations Certificate of Training, Form 137 Submitted Certified True Copy
of Certificate of Training,
Form 137

Maintain safe personal presentation Certificate of Training, Form 137 Submitted Certified True Copy
standards of Certificate of Training,
Form 137

Handle complaints, evaluation and Certificate of Training, Form 137 Submitted Certified True Copy
recommendations of Certificate of Training,
Form 137

OBSERVE WORKPLACE HYGIENE PROCEDURES

Follow hygiene procedures Certificate of Training, Form 137 Submitted Certified True Copy
of Certificate of Training,
Form 137

Identify and prevent hygiene risks Certificate of Training, Form 137 Submitted Certified True Copy
of Certificate of Training,
Form 137

DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Seek information on the industry Certificate of Training, Form 137 Submitted Certified True Copy
of Certificate of Training,
Form 137

Update industry knowledge Certificate of Training, Form 137 Submitted Certified True Copy
of Certificate of Training,
Form 137

PERFORM COMPUTER OPERATIONS

Plan and prepare for task to be undertaken Certificate of Training, Form 137 Submitted Certified True Copy
of Certificate of Training,
Form 137

Input data into computer Certificate of Training, Form 137 Submitted Certified True Copy
of Certificate of Training,
Form 137
Access information using computer Certificate of Training, Form 137 Submitted Certified True Copy
of Certificate of Training,
Form 137

Produce/output data using computer system Certificate of Training, Form 137 Submitted Certified True Copy
of Certificate of Training,
Form 137

Maintain computer equipment and systems Certificate of Training, Form 137 Submitted Certified True Copy
of Certificate of Training,
Form 137

CORE COMPETENCIES

PREPARE AND PRODUCE BAKERY PRODUCTS

Prepare bakery products Certificate of Training, Form 137 Submitted Certified True Copy,
Form 137

Jacobo Z. Gonzalez Memorial School of Arts and Trades

San Antonio, Biñan, Laguna

Decorate and present bakery products Certificate of Training, Form 137 Submitted Certified True Copy,
Form 137

Store bakery products Certificate of Training, Form 137 Submitted Certified True Copy,
Form 137

PREPARE AND PRODUCE PASTRY PRODUCTS

Prepare pastry products Certificate of Training in Baking Submitted Certified True Copy

Decorate and present pastry products Certificate of Training in Baking Submitted Certified True Copy

Store pastry products Certificate of Training in Baking Submitted Certified True Copy

PREPARE AND PRESENT GATEAUX, TORTES AND CAKES

Prepare sponge and cakes Certificate of Training in Baking Submitted Certified True Copy

Prepare and use fillings Certificate of Training in Baking Submitted Certified True Copy

Decorate cakes Certificate of Training in Baking Submitted Certified True Copy

Present cakes Certificate of Training in Baking Submitted Certified True Copy

Store cakes Certificate of Training in Baking Submitted Certified True Copy

PRESENT DESSERTS

Present and serve plated desserts Certificate of Training in Baking Submitted Certified True Copy

Plan, prepare and present dessert Certificate of Training in Baking Submitted Certified True Copy
buffet selection or plating
 Store and package desserts Certificate of Training in Baking Submitted Certified True Copy

Prepared By:
Liezel B. Tolledo
BPP Instructor

Jacobo Z. Gonzalez Memorial School of Arts and Trades

San Antonio, Biñan, Laguna

Identifying Training Gaps

Form 1.3 Summary of Current Competencies Versus Required Competencies (Sample)

Required Units of Competency/Learning
Current Competencies Training
Outcomes based on CBC
Gaps/Requirements

BASIC COMPETENCIES

PARTICIPATE IN WORKPLACE

Obtain and convey workplace information Obtain and convey workplace information

Participate in workplace meetings

Participate in workplace meetings and discussions and discussions

Complete relevant work-related documents Complete relevant work-related documents

PRACTICE CAREER PROFESSIONALISM

Integrate personal objectives with organizational Integrate personal objectives with

organizational goals
goals

Set and meet work priorities Set and meet work priorities

Maintain professional growth and

Maintain professional growth and development development

WORK IN TEAM ENVIRONMENT

Describe team role and scope Describe team role and scope

Identify own role and responsibility within team Identify own role and responsibility
within team

Work as a team member

Work as a team member

PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES

Identify hazards and risks Identify hazards and risks

 Evaluate hazards and risks Evaluate hazards and risks

Control hazards and risks Control hazards and risks

Maintain OHS awareness Maintain OHS awareness

COMMON COMPETENCIES

PERFORM WORKPLACE AND SAFETY PRACTICES

Follow workplace procedures for health, safety and Follow workplace procedures for
health, safety and security
security practices practices
 Jacobo Z. Gonzalez Memorial School of Arts and Trades
San Antonio, Biñan, Laguna

Deal with emergency situations Deal with emergency situations

Maintain safe personal presentation standards Maintain safe personal

presentation standards

Handle complaints, evaluation and

recommendations

OBSERVE WORKPLACE HYGIENE PROCEDURES

Follow hygiene procedures

Identify and prevent hygiene risks

DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Seek information on the industry

Update industry knowledge

PERFORM COMPUTER OPERATIONS

Plan and prepare for task to be undertaken Plan and prepare for task to be
undertaken

Input data into computer Input data into computer

Access information using computer Access information using computer

Produce/output data using

Produce/output data using computer system computer system

Maintain computer equipment and systems Maintain computer equipment

and systems

CORE COMPETENCIES

PREPARE AND PRODUCE BAKERY PRODUCTS

Prepare bakery products Prepare bakery products

Decorate and present bakery products Decorate and present

bakery products

Store bakery products Store bakery products

PREPARE AND PRODUCE PASTRY PRODUCTS

Prepare pastry products Prepare pastry products

Decorate and present pastry products Decorate and present pastry products

Store pastry products Store pastry products

PREPARE AND PRESENT GATEAUX, TORTES
AND CAKES

Prepare sponge and cakes Prepare sponge and cakes

Prepare and use fillings Prepare and use fillings

Jacobo Z. Gonzalez Memorial School of Arts and Trades

San Antonio, Biñan, Laguna

Decorate cakes Decorate cakes

Present cakes Present cakes

Store cakes Store cakes

PREPARE AND DISPLAY PETITS FOURS

Prepare iced petits fours Prepare iced petits fours

Prepare fresh petits fours Prepare fresh petits fours

Prepare marzipan petits fours Prepare marzipan petits fours

Prepare caramelized petits fours Prepare caramelized petits fours

Display petits fours Display petits fours

Store petits fours Store petits fours

PRESENT DESSERTS

Present and serve plated desserts Present and serve plated desserts

Plan, prepare and present dessert buffet Plan, prepare and present dessert
selection or plating buffet selection or plating
Store and package desserts Store and package desserts

Jacobo Z. Gonzalez Memorial School of Arts and Trades

San Antonio, Biñan, Laguna

Form No. 1.4: Training Needs

Training Needs
(Learning Outcomes) Module Title/Module of Instruction

Prepare bakery products PREPARING AND PRODUCING

BAKERY PRODUCTS

Decorate and present bakery products

Store bakery products

Prepare bakery products