Jason TM Final

Plan
Training
Session
Bread and Pastry Date Developed: Document No. SCMCSTI-

Products July 2010 FSM2
NCII Date Revised: Issued by:
February 2012
Page i of vii
Prepare and Developed by: BTVTED-FSM
Produce Pastry Mark Jason
Products Pacolor Revision # 00
Name: Jonell Biag Date: August 29, 2023
Sample Data Gathering Instrument for Trainee’s

Characteristics
a. 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, Average grade in: Average grade in:

literacy and English Math
numeracy (LL&N)
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
75 to 79 e. 75 to 79
Cultural and Ethnicity/culture:

language a. Ifugao
background
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others( please specify) Illongo
Education & Highest Educational Attainment:

general a. High School Level
knowledge
b. High School Graduate
c. College Level
d. College Graduate
e. with units in Master’s degree
f. Masteral Graduate
g. With units in Doctoral Level

February 2012
Page ii of vii
h. Doctoral Graduate
Sex a. Male
b. Female
Age Your age: 20
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) ___________________
Number of years as a competency trainer
Previous
experience with ______
the topic
Previous List down trainings related to your

learning qualification
experience Computer Literacy
National Certificates acquired and NC level

Training Level
completed Housekeeping NCII
Special courses Other courses related to your qualification

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

February 2012 Page iii of
Prepare and Developed by: BTVTED-FSM vii
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.
f. Theorist - Learns most when ideas are
linked to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others(please specify)
___________________________

February 2012 Page iv of
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. Develop and Update Industry Knowledge ✓
1.1 Obtain and convey workplace information ✓
1.2 Speak English at a basic operational level ✓
1.3 Participate in workplace meetings and ✓
discussions
1.4 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 ✓
2.4 Work effectively with colleagues ✓
2.5 Work in socially diverse environment ✓
3. Practice career professionalism
3.1 Integrate personal objectives with organizational ✓
goals

February 2012
Page v of vii
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 ✓
4.5 Perform basic first-aid procedures ✓
COMMON COMPETENCIES
CAN I...? YES NO
1. Develop and update industry knowledge
1.1 Seek information on the industry ✓
1.2 Update industry knowledge ✓
1.3 Develop and update local knowledge ✓
1.4 Promote products and services to customers ✓
2. Observe workplace hygiene procedures
2.1 Follow hygiene procedures ✓
2.2 Identify and prevent hygiene risks ✓
3. Perform computer operations
3.1 Plan and prepare for task to be undertaken ✓
3.2 Input data into computer ✓
3.3 Access information using computer ✓
3.4 Produce/output data using computer system ✓
3.5 Maintain computer equipment and systems ✓
4. Perform workplace and safety practices
4.1 Follow workplace procedures for health, safety, ✓
and security practices
4.2 Perform child protection duties relevant to the ✓
tourism industry

February 2012 Page vi of
4.3 Observe and monitor people ✓
4.4 Deal with emergency situations ✓
5. Provide Effective Customer Service
5.1 Greet customer ✓
5.2 Identify needs of customers ✓
5.3 Deliver service to co s t umer ✓
5.4 Handle queries through use of common business ✓
tools and technology
5.5 Handle complaints/conflict situations, evaluation, ✓
and recommendations
CORE COMPETENCIES
CAN I…? YES NO
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. Decorate cakes ✓
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 ✓

February 2012 Page vii of
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 ✓
Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.

February 2012 Page viii of
Evidences/Proof of Current Competencies (Sample)
Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation
Means of
Current competencies Proof/Evidence
validating
BASIC COMPETENCIES
PARTICIPATE IN WORKPLACE COMMUNICATION
 Authenticate
Obtain and convey  Certificate of d
workplace information training certificate/re
 Certificate of port of
achievement previous
employer.
 Written test
 Interview
 Authenticate
Speak English at a  Certificate of d certificate
basic operational level training with dry seal.
 Certificate of  Written test
achievement  Interview
 Certificate of  Authenticate
Participate in training d certificate
workplace meetings  Certificate of with dry seal.
and discussions achievement  Written test
 Interview
Complete relevant training d certificate
work related  Certificate of with dry seal.
documents achievement  Written test
 Interview
WORK IN TEAM ENVIRONMENT

February 2012 Page ix of
 Authenticate
 Certificate of d certificate
training with dry seal.
Describe team role  Certificate of  Written test
and scope achievement  Interview
 Authenticate
Identify own role and  Certificate of d certificate
responsibility within training with dry seal.
team  Certificate of  Written test
 Authenticate
Work as a team training with dry seal
member  Certificate of  Written test
 Authenticate
Work effectively with  Certificate of d certificate
colleagues training with dry seal.
 Authenticate
Work in socially diverse  Certificate of d certificate
environment training with dry seal.
PRACTICE CAREER PROFESSIONALISM
 Authenticate
Integrate personal  Certificate of d certificate
objectives with training with dry seal.
organizational goals  Certificate of  Written test
 Authenticate
Set and meet work  Certificate of d certificate
priorities training with dry seal.

February 2012
Page x of vii
 Authenticate
Maintain professional  Certificate of d certificate
growth and training with dry seal.
development  Certificate of  Written test
PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES

Identify hazards and training d certificate
risks  Certificate of with dry seal.
 Written test
 Interview
 Authenticate
Evaluate hazards and  Certificate of d certificate
risks training with dry seal.
 Authenticate
Control hazards and  Certificate of d certificate
risks training with dry seal.
 Authenticate
Maintain OHS  Certificate of d certificate
awareness training with dry seal.
 Authenticate
Perform basic first-aid  Certificate of d certificate
procedures training with dry seal.
COMMON COMPETENCIES
DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

 Authenticate

February 2012 Page xi of
Seek information on  Certificate of d certificate
the industry training with dry seal.
 Authenticate
Update industry training with dry seal.
knowledge  Certificate of  Written test
training Interview
 Authenticate
Develop and update  Certificate of d certificate
local knowledge training with dry seal.
Promote products and  Authenticate
services to customers  Certificate of d certificate
OBSERVE WORKPLACE HYGIENE PROCEDURES
 Authenticate
Follow hygiene training with dry seal.
procedures  Certificate of  Written test
 Authenticate
Identify and prevent  Certificate of d certificate
hygiene risks training with dry seal.
PERFORM COMPUTER OPERATIONS
 Authenticate
Plan and prepare for training with dry seal.
task to be undertaken  Certificate of  Written test
 Authenticate

February 2012 Page xii of
Input data into computer  Certificate of d certificate
Access information using training d certificate
computer  Certificate of with dry seal.
achievement
 Authenticate
Produce/output data  Certificate of d certificate
using computer system training with dry seal.
 Authenticate
Maintain computer  Certificate of d certificate
equipment and systems training with dry seal.
 Certificate  Written test
PERFORM WORKPLACE AND SAFETY PRACTICES
Follow workplace  Authenticate
procedures for health,  Certificate of d certificate
safety, and security training with dry seal.
practices  Certificate of  Written test
 Authenticate
Perform child protection  Certificate of d certificate
duties relevant to the training with dry seal.
tourism industry  Certificate of  Written test
 Authenticate
Observe and monitor  Certificate of d certificate
people training with dry seal.
 Authenticate
Deal with emergency  Certificate of d certificate
situations training with dry seal.

February 2012 Page xiii of
 Authenticate
Maintain safe personal  Certificate of d certificate
presentation standards training with dry seal.
 Authenticate
Maintain a safe and  Certificate of d certificate
secure workplace training with dry seal.
PROVIDE EFFECTIVE CUSTOMER SERVICE
 Authenticate
Greet customer  Certificate of d certificate
 Authenticate
Identify needs of training with dry seal.
customers  Certificate of  Written test
Deliver service to  Certificate of  Authenticate
customer training d certificate
 Certificate of with dry seal.
achievement  Written test
 Interview
CORE COMPETENCIES
PREPARE AND PRODUCE BAKERY PRODUCTS
 Authenticate
Prepare bakery products  Certificate of d certificate
achievement Interview

February 2012 Page xiv of
 Authenticate
Decorate and present  Certificate of d certificate
bakery products training with dry seal.
 Authenticate
Store bakery products  Certificate of  Written test
PREPARE AND PRODUCE PASTRY PRODUCTS
 Authenticate
Prepare pastry products  Certificate of  Written test
 Authenticate
Decorate and present  Certificate of d certificate
pastry products training with dry seal.
 Authenticate
Store pastry products  Certificate of  Written test
PREPARE AND PRESENT GATEAUX, TORTES AND CAKES

February 2012 Page xv of
 Authenticate
d certificate
with dry seal.
Prepare sponge and  Certificate of training  Written test
cakes  Certificate of  Interview
achievement
 Authenticate
 Certificate of training d certificate
Prepare and use fillings achievement  Written test
 Interview
 Authenticate
Decorate cakes achievement  Written test
 Interview
 Authenticated
 Certificate of training certificate
Present cakes achievement  Written test
 Interview
 Authenticated
 Certificate of training certificate
Store cakes achievement  Written test
 Interview
PREPARE AND DISPLAY PETITS FOURS

February 2012 Page xvi of
 Authenticate
Prepare iced petits fours achievement  Written test
 Interview
 Authenticate
Prepare fresh petits fours
 Interview

 Authenticate
Prepare marzipan petits achievement  Written test
fours  Interview
 Authenticate
Certificate of with dry seal.
Prepare caramelized achievement  Written test
petits fours Interview
 Authenticate
Certificate of with dry seal.
Display petits fours achievement  Written test
Interview
PRESENT DESSERTS
 Authenticate
Present and serve plated  Certificate of training d certificate
desserts Certificate of with dry seal.
Interview

February 2012 Page xvii of
 Authenticate
Plan, prepare and  Certificate of training d certificate
present dessert buffet  Certificate of with dry seal.
selection or plating achievement  Written test
 Interview
 Authenticate
Store and package
desserts

February 2012 Page xviii of
Identifying Training Gaps
From the accomplished Self-Assessment Check (Form 1.1) and the

evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.
Summary of Current Competencies versus Required

Competencies
Required Units of Current Training
Competency/Learning Gaps/Requirements
Competencies
Outcomes based on CBC
BASIC COMPETENCIES
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1 Obtain and convey 1.1 Obtaining and
workplace information conveying
workplace
information.
1.2 Speak English at a basic 1.2 Speaking
operational level English at a basic
operational level
1.3 Participate in workplace 1.3 Participating in
meetings and discussions workplace meetings
and discussions.
1.4 Complete relevant work 1.4 Completing
related documents relevant work
related documents.
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role and 2.1 Describing
scope team role and
2.2 Identify own role and scope
2.2 Identifying own
responsibility within team role and
responsibility

February 2012 Page xix of
2.3 Work as a team member 2.3 Working as a
team member
2.4 Work effectively with 2.4 Working
colleagues effectively with
2.5 Work in socially diverse colleagues
2.5 Working in
environment socially diverse
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal 3.1 Integrating
objectives with personal objectives
organizational goals with organizational
goals
3.2 Set and meet work 3.2 Setting and
priorities meeting work
priorities
3.3 Maintain professional 3.3 Maintaining
growth and development professional growth
and development
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
4.1 Identify hazards and 4.1 Identifying
risks hazards and risks
4.2 Evaluate hazards and 4.2 Evaluating
4.3 Control hazards and 4.3 Controlling
4.4 Maintain OHS 4.4 Maintaining
awareness OHS awareness
4.5 Perform basic first-aid 4.5 Performing
procedures basic first-aid
COMMON COMPETENCIES
1. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
1.1 Seek information on the 1.1 Seeking
industry information on the
industry
1.2 Update industry 1.2 Updating
knowledge industry
knowledge
1.3 Develop and update 1.3 Developing and
local knowledge update local
knowledge

February 2012 Page xx of
1.4 Promote products and 1.4 Promoting
services to customers products and
services to
customers
2. OBSERVE WORKPLACE HYGIENE PROCEDURES
2.1 Follow hygiene 2.1 Following
procedures hygiene procedures
2.2 Identify and prevent 2.2 Identifying and
hygiene risks prevent hygiene
risks
3. PERFORM COMPUTER OPERATIONS
3.1 Plan and prepare for 3.1 Planning and
task to be undertaken preparing for task
to be undertaken
3.2 Input data into 3.2 Inputting data
computer into computer
3.3 Access information 3.3 Accessing
using computer information using
computer
3.4 Produce/output data 3.4 Producing
using computer system output data using
computer system
3.5 Maintain computer 3.5 Maintaining
equipment and systems computer
equipment and
systems
4. PERFORM WORKPLACE AND SAFETY PRACTICES
4.1 Follow workplace 4.1 Following
procedures for health, workplace
safety and security procedures for
practices health, safety and
security practices
4.2 Perform child protection 4.2 Performing
duties relevant to the child protection
tourism industry duties relevant to
the tourism
industry
4.3 Observe and monitor 4.3 Observing and
people

February 2012 Page xxi of
monitoring people
4.4 Deal with emergency 4.4 Dealing with
situations emergency
situations
4.5 Maintain safe personal 4.5 Maintaining
presentation standards safe personal
presentation
standards
4.6 Maintain a safe and 4.6 Maintaining a
secure workplace safe and secure
workplace
5. PROVIDE EFFECTIVE CUSTOMER SERVICE
5.1 Greet customer 5.1Greeting
customer
5.2 Identify needs of 5.2 Identifying
customers needs of customers
5.3 Deliver service to 5.3 Delivering
customer service to customer
CORE COMPETENCIES
1. PREPARE AND PRODUCE BAKERY PRODUCTS
1.1 Prepare bakery 1.1 Preparing bakery
products products
1.2 Decorate and present 1.2 Decorating and

bakery products present bakery products
1.3 Store bakery products 1.3 Storing bakery

products
2. PREPARE AND PRODUCE PASTRY PRODUCTS
2.1 Prepare pastry 2.1 Preparing
products pastry products
2.2. Decorate and present 2.2. Decorating
pastry products and present pastry
products

February 2012 Page xxii of
2.3. Store pastry products 2.3. Storing pastry
products
3. PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
3.1 Prepare sponge and 3.1 Preparing sponge and
cakes cakes
3.2 Prepare and use 3.2 Preparing and use
fillings fillings
3.3. Decorate cakes 3.3. Decorating cakes
3.4 Present cakes 3.4 Presenting cakes
3.5 Store cakes 3.5 Storing cakes
4. PREPARE AND DISPLAY PETITS FOURS
4.1 Prepare iced petits 4.1 Preparing iced petits
fours fours
4.2 Prepare fresh petits 4.2 Preparing fresh petits
fours fours
4.3. Prepare marzipan 4.3. Preparing marzipan
petits fours petits fours
4.4. Prepare caramelized 4.4. Preparing
petits fours caramelized petits fours
4.5 Display petits fours 4.5 Displaying petits
fours
4.6 Store petits fours 4.6 Storing petits fours
5. PRESENT DESSERTS
5.1 Present and serve 5.1 Presenting and serve
plated desserts plated desserts
5.2 Plan, prepare and 5.2 Planning, preparing
present dessert buffet and presenting dessert
selection or plating buffet selection or plating
5.3 Store and package 5.3 Storing and
desserts packaging desserts

February 2012 Page xxiii of
Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.
Form No. 1.4: Training Needs (Sample)

Training Needs Module Duration
Title/Module of
(Learning Outcomes)
Instruction
Core Competencies
1. Prepare and produce

bakery products
1.1 Prepare bakery Preparing and 21 Hrs
products producing bakery
1.2 Decorate and present products

February 2012 Page xxiv of
bakery products
1.3 Store bakery products
2.Prepare and produce

pastry products
2.1 Prepare pastry products Preparing and 21 Hrs

producing pastry
2.2. Decorate and present
products
pastry products
2.3. Store pastry products
3.Prepare and present
gateaux, tortes and cakes
3.1 Prepare sponge and Preparing and 21 Hrs
cakes presenting gateaux,
3.2 Prepare and use fillings tortes and cakes
3.3. Decorate cakes
3.4 Present cakes
3.5 Store cakes
4. Prepare and display
petits fours
4.1 Prepare iced petits
fours
Preparing and 21 Hrs
4.2 Prepare fresh petits displaying petits
fours 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 Presenting desserts 21 Hrs
present dessert buffet

February 2012 Page xxv of
selection or plating
5.3 Store and package
desserts

February 2012 Page xxvi of
February 2012 Page xxvii
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Plan

Bread and Pastry Date Developed: Document No. SCMCSTI-

Sample Data Gathering Instrument for Trainee’s

Language, Average grade in: Average grade in:

Cultural and Ethnicity/culture:

Education & Highest Educational Attainment:

Bread and Pastry Date Developed: Document No. SCMCSTI-

Previous List down trainings related to your

National Certificates acquired and NC level

Special courses Other courses related to your qualification

Learning styles a. Visual - The visual learner takes mental

Bread and Pastry Date Developed: Document No. SCMCSTI-

of activity around him and will focus better

Bread and Pastry Date Developed: Document No. SCMCSTI-

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

Bread and Pastry Date Developed: Document No. SCMCSTI-

Bread and Pastry Date Developed: Document No. SCMCSTI-

Bread and Pastry Date Developed: Document No. SCMCSTI-

Bread and Pastry Date Developed: Document No. SCMCSTI-

Form 1.2: Evidence of Current Competencies acquired related to

WORK IN TEAM ENVIRONMENT

Bread and Pastry Date Developed: Document No. SCMCSTI-

Bread and Pastry Date Developed: Document No. SCMCSTI-

PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES

DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Bread and Pastry Date Developed: Document No. SCMCSTI-

Bread and Pastry Date Developed: Document No. SCMCSTI-

Bread and Pastry Date Developed: Document No. SCMCSTI-

Bread and Pastry Date Developed: Document No. SCMCSTI-

PREPARE AND PRODUCE PASTRY PRODUCTS

PREPARE AND PRESENT GATEAUX, TORTES AND CAKES

Bread and Pastry Date Developed: Document No. SCMCSTI-

PREPARE AND DISPLAY PETITS FOURS

Bread and Pastry Date Developed: Document No. SCMCSTI-

Bread and Pastry Date Developed: Document No. SCMCSTI-

Bread and Pastry Date Developed: Document No. SCMCSTI-

From the accomplished Self-Assessment Check (Form 1.1) and the

Summary of Current Competencies versus Required

Bread and Pastry Date Developed: Document No. SCMCSTI-

Bread and Pastry Date Developed: Document No. SCMCSTI-

Bread and Pastry Date Developed: Document No. SCMCSTI-

1.2 Decorate and present 1.2 Decorating and

1.3 Store bakery products 1.3 Storing bakery

Bread and Pastry Date Developed: Document No. SCMCSTI-

Bread and Pastry Date Developed: Document No. SCMCSTI-

Form No. 1.4: Training Needs (Sample)

1. Prepare and produce

Bread and Pastry Date Developed: Document No. SCMCSTI-

2.Prepare and produce

2.1 Prepare pastry products Preparing and 21 Hrs

Bread and Pastry Date Developed: Document No. SCMCSTI-

Bread and Pastry Date Developed: Document No. SCMCSTI-

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