Republic of the Philippines

CAMARINES NORTE STATE COLLEGE

F. Pimentel Avenue, Brgy. 2, Daet, Camarines Norte

COLLEGE OF TRADES AND TECHNOLOGY

ACTIVITY: TRAINEE’S TRAINING REQUIREMENTS

 This activity should be done by group (based on your assigned group)
 Each of you will be acting as the trainer and the remaining will be trainees. Then you will take turns
afterwards (another will act as trainer then the former trainer will be a trainee). What’s important here is each
of you should have a data of each member as trainees.

ACTIVITY:
1. Create A self-assessment checklist to be conducted for your oral interview for
your trainee.
How to prepare the checklist?

Using the form below, the trainer should:

1. List down all the competencies found in the Training Regulations of a particular qualification (Example:
Bread and Pastry Production NC II)
2. Let the trainees answer by checking the appropriate box. (YES if he/she can perform the task and NO if he/she
cannot perform the task)
Notes:
1. All competencies (Basic, Common and Core) should be listed in the Trainees Self-Assessment Checklist
2. Learning outcomes for each should also be included
3. Let the trainee answer the Self-Assessment Checklist
4. The trainee must be guided by the trainer while answering the form

2. Determine the current competency against the competency standard.

a. Identify the current competencies related to the program being enrolled by the target group/individual in
the form
b. Identify and review proof of evidence documents indicated to support the claim of competency.

3. Determine trainee’s training requirements.

***Refer to the learning material – Trainee’s Training Requirements for more information.
***Use the forms below in accomplishing this activity.
*** You can add rows in the table if needed.

ACTIVITY 1: SELF-ASSESSMENT CHECKLIST

QUALIFICATION: BREAD AND PASTRY PRODUCTION NC II

 Republic of the Philippines
CAMARINES NORTE STATE COLLEGE
F. Pimentel Avenue, Brgy. 2, Daet, Camarines Norte

COLLEGE OF TRADES AND TECHNOLOGY

Can I? YES NO
 Republic of the Philippines
CAMARINES NORTE STATE COLLEGE
F. Pimentel Avenue, Brgy. 2, Daet, Camarines Norte

COLLEGE OF TRADES AND TECHNOLOGY

BASIC COMPTENCIES
1. Participate in Workplace Communication

1.1 Obtain and convey workplace information

1.2 Participate in workplace meetings and discussions

1.3 Complete relevant work related documents

2. Work in Team Environment

2.1 Describe team role and scope
2.2 Identify own role and responsibility within team
2.3 Work as a team member
3. Practice Career Professionalism
3.1 Integrate personal objectives with organizational goals
3.2 Set and meet work priorities

3.3 Maintain professional growth and development

4. Practice Occupational Health and Safety Procedures
4.1 Identify hazards and risks
4.2 Evaluate hazards and risks
4.3 Control hazards and risks
4.4 Maintain OHS awareness

COMMON COMPTENCIES

1. Perform Workplace and Safety Practices

1.1 Follow workplace procedures for health, safety and security practices
1.2 Deal with emergency situations

1.3 Maintain safe personal presentation standards

2. Provide Effective Customer Service
2.1 Greet customer
2.2 Identify customer needs
2.3 Deliver service to customer
2.4 Handle queries through telephone, fax machine, internet and email

2.5 Handle complaints, evaluation and recommendations

3. Observe Workplace Hygiene Procedures
3.1 Follow hygiene procedures
3.2 Identify and prevent hygiene risks
4. Develop And Update Industry Knowledge
4.1 Seek information on the industry
4.2 Update industry knowledge
5. Perform Computer Operations
5.1 Plan and prepare for task to be undertaken
5.2 Input data into computer
5.3 Access information using computer
5.4 Produce/output data using computer system

5.5 Maintain computer equipment and systems

 Republic of the Philippines
CAMARINES NORTE STATE COLLEGE
F. Pimentel Avenue, Brgy. 2, Daet, Camarines Norte

COLLEGE OF TRADES AND TECHNOLOGY

CORE COMPTENCIES
1. Prepare And Produce Bakery Products
1.1 Prepare bakery products
1.2 Decorate and present bakery products
1.3 Store bakery products
2. Prepare and Produce Pastry Products
2.1 Prepare pastry products
2.2 Decorate and present pastry products
2.3 Store pastry products
3. Prepare and Present Gateaux, Tortes and Cakes
3.1 Prepare sponge and cakes
3.2 Prepare and use fillings
3.3 Prepare and use fillings
3.4 Present cakes
3.5 Store cakes
4. Prepare and Display Petits Fours
4.1 Prepare iced petits fours

4.2 Prepare fresh petits fours

4.3 Prepare marzipan petits fours
4.4 Prepare caramelized petits fours
4.5 Display petits fours
4.6 Store petits fours
5. Present Desserts
5.1 Present and serve plated desserts

5.2 Plan, prepare and present dessert buffet selection or plating

5.3 Store and package desserts

ACTIVITY 2: Determining the current competency against Competency Standards

Identify Current Competencies acquired related to Job/Occupation and Indicate

 Republic of the Philippines
CAMARINES NORTE STATE COLLEGE
F. Pimentel Avenue, Brgy. 2, Daet, Camarines Norte

COLLEGE OF TRADES AND TECHNOLOGY

Proof of Evidence
Current Competencies Proof of Evidence
Prepare And Produce Bakery Products CERTIFICATE OF TRAINING
Prepare and Produce Pastry Products CERTIFICATE OF TRAINING

ACTIVITY 3: Determine trainees’ training requirements

3.1: Compare and Match Competencies Identified

Current Competencies Required Units of Training Gaps/Requirements

Competency/Learning Outcomes

1. Prepare And Produce Bakery Prepare bakery products 3. Prepare and Present Gateaux,
Products Decorate and present bakery Tortes and Cakes
products
Store bakery products
2. Prepare and Produce Pastry Prepare pastry products 4. Prepare and Display Petits
Products Decorate and present pastry Fours
products
Store pastry products
Prepare sponge and cakes 5. Present Desserts
Prepare and use fillings
Prepare and use fillings
Present cakes
Store cakes
Prepare iced petits fours
Prepare fresh petits fours
Prepare marzipan petits fours
Prepare caramelized petits fours
Display petits fours
Store petits fours
Present and serve plated desserts
Plan, prepare and present dessert
buffet selection or plating
Store and package desserts

3.2: Translate the Training Gap into Appropriate Training Requirements

Gaps Module Title/Module of Duration (hours)

Instruction
3. Prepare and Present Gateaux, Preparing and Presenting 21 hours
Tortes and Cakes Gateaux, Tortes and Cakes
4. Prepare and Display Petits Preparing and Displaying Petit 21 hours
Fours Fours
5. Present Desserts Presenting Desserts 6 hours
 Republic of the Philippines
CAMARINES NORTE STATE COLLEGE
F. Pimentel Avenue, Brgy. 2, Daet, Camarines Norte

COLLEGE OF TRADES AND TECHNOLOGY

Note: The training gap should be matched with the module title/module of instruction of the units of competency and
the nominal duration.