ATTENDANCE

• Register Attendance daily (time-in and time-out).

• Attain 80% attendance of the required training duration.
TIME MANAGEMENT
• Schedule of learning sessions- 8:00 am to 5:00 pm.
• Lunch Break- 12:00 pm to 1:00 pm.
DRESS CODE
• Be in proper attire.
• Wear ID at all times.
WORKSHOP MATERIALS
• Workshop materials/ supplies are available in the Learning
Resource Center
 DOCUMENTATION
• Individual picture taking for the ID.
• Action pictures to betaken from time to time.
CALLS/ VISITORS
• Refrain from leaving the session room while the session is on
going
• Keep mobile phones on silent mode.
• Phone calls and visitors must be entertained during break time.
OTHER CONCERNS
• Consolidate our outputs for portfolio assessment.
• Institutional Assessment will be conducted right after the training.
• National Assessment will be announced on or before the end of
the training.
In Traditional Educational
System, the unit of
progression is time and it is
teacher-centered.
In a Competency Based Training
system, the unit of progression is
mastery of specific knowledge and
skills and it is learner-centered.
It focuses on the:
- competency development of the learner,
- emphasizes on what the learner can do,
- concern with the attainment of the application
of KNOWLEDGE, SKILLS and ATTITUDE to a specific level of
competency.
 1. The training is based on the curriculum
developed from competency standards.
2. The learning is competency-based or
modular in structure.

3. The training is individualized or self-paced.

4. Training is based on work that must be performed.

5. Training materials are directly related to the competency

standards and the curriculum.
 6. Assessment of learners is based in the
collection of evidences of work
performance based on the industry and
organizational standards.
7. Better learning with industry and school partnership.
(OJT)
8. The system allows the Recognition of Prior Learning. (RPL)
9. The system allows the learner to enter or exit at any level and time.
10. Training programs are nationally accredited or registered
within UTPRAS (Unified TVET Program Registration) and
Accreditation System.
The document that serves as basis in
the formulation of the competency
assessment and development of the
curriculum and instructional materials.
The TR serves as basis for the following:
1. Competency assessment and Certification
2. Registration and delivery of training programs
3. Development of curriculum and assessment
instruments.
It is a written specification of the
knowledge, skills and attitude and
values required for the performance of
a job, occupation or trade and the
corresponding standard of
performance required in the
workplace.
It gives the specification of the
competencies required for effective
work performance.
 A well-designed and carefully
developed learning materials that give
the trainees detailed instructions to guide
through the learning process.
Contents:
▪ Information Sheets
▪ Self-Checks and Answer key
▪ Task Sheets
▪ Job Sheets
▪ Performance Test
▪ Performance Checklist
 •To Facilitate
•To provide guidance
•To provide feedback
 •To accomplish what is required
•To present the performed task
•To monitor his/her own accomplishment
•To be responsible
•Institutional Assessment
•National Assessment
•COC / NC
• Modular / Self-pace of learning
• Lecture or Active lecture
• Viewing of visual presentations, slides and
videos
• Peer-teaching and mentoring
• Demonstration
• Group discussion
• OJT
 BASIC competencies
COMMON competencies
CORE competencies
1. Participate in workplace communication
2. Work in team environment
3. Practice career professionalism
4. Practice occupational health and safety
procedures
1. Develop and update industry knowledge
2. Observe workplace hygiene procedures
3. Perform computer operations
4. Perform workplace and safety practices
5. Provide effective customer service
1. Prepare and produce bakery products
2. Prepare and produce pastry products
3. Prepare and present gateaux, tortes and cakes
4. Prepare and display petits fours
5. Present desserts
❖ Practical work area
❖ Institutional Assessment Area
❖ Learning Resource center
❖ Contextual learning laboratory
❖ Distance learning area
❖ Computer laboratory
❖ Quality control area
❖ Trainer’s resource area
❖ Service support area
 ❖ Practice safety.
❖ Clean as you Go!
❖ Be considerate to others.
❖ Inform trainers if problem occur.
❖ Do the task in an organized manner.

❖ Don‘t leave open stoves and oven unattended.

❖ Do not talk on the phone while cooking/ baking.
 Procedures in Preparing, Cutting
and Assembling Petits Fours
Supplies:
✔ Mondé mamon (sponge cake)
✔ Jam (any flavor)
Tools/ Equipment:
✔ Baking Sheet
✔ Metal Spatula
✔ Bread Knife
✔ Plastic gloves
Steps/ Procedure:
1. Clean the workspace beforehand. Make sure that all the
tools, equipment and supplies are hygienic for use.
2. Cut the sponge cake (Mondé mamon) horizontally in
equal halves. Be careful in handling the bread knife.
3. Make sure the cut is clean and equal.
4. Lay the sponge cake halves on a baking sheet.
5. Get one half of the sponge and spread a thin layer of jam
over.
6. Place the second half of the sponge on top of the first half.
7. Remove loose crumbs and press firmly.
8. Accomplish the task within 1 hour. You are now done with
preparing, cutting and assembling the base for creating
petits fours.
9. Clean and sanitize the used tool, equipment and
workspace.