5 LUISA VEGA

2 ELISA LAPINID

4 CARLA BONITA

6 EDGAR RAMOS
3 ELLEN SORIANO
NAME OF TRAINEE

1 LARA CAMILLE DELA CRUZ

Trainer:
1. PA
COM RTICIPA
MU N T
ICAT E IN WO
ION RK P
LAC
E
1.1 O
infor btain and
matio con v
n ey w
orkp
lace
1.2 C
o
docu mplete
me n relev
ts ant w
ork
relate
1.3 P d
an d a rticipa
te in
discu
ssion w orkp
lace
2. W mee
ting
ORK
IN A
TEA
M EN
VIRO
2.1 D N ME
e R NT JEFFREY V. BORJA
resp s c r
onsib ibe and id
ility in entify
a tea team
2.2 D m role
and
team escribe w
mem ork a
b er sa
3. PR
PRO ACTICE
FES
SION CAREER
ALIS
M
3.1 In
orga tegrate p
nizati erso
ona l n
goals al objecti
ves w
3.2 S
e ith
t an d
prior
ities m e et w
ork
3.3 M
an d a in ta
BASIC COMPETENCIES

deve in profes
lopm siona
en t l gro
wth
4. PR
A C T
A ND IC
SAF E OCC
ETY UPA
TION
AL H
4.1 E EAL
TH
risks valuate h
azar
d an
d
4.2 C
risks ontrol ha
zard
s an d
4.3 M
aware aintain o
ne s s cc u p a
tion al h e
alth a
nd sa
1. DE fety
VELO
P AND
UPDA
TE IN
DUST
R Y KN
OWL
EDGE
1.1 Id
on th entify an
e ind d
ustry access k
ey s ource
s of in
1.2 A form
ccess ation
, app
ly and
share
indus
try in
1.3 U fo rmati
know pdate co on
ledge ntinuo
usly relev
ant in
dustr
2. OB
SE R V y
E WO
RKPL
ACE H
YGIEN
E PRO
2.1 P CEDU
ractic RES
e pers
onal
g room
ing an
d h yg
2.2 P iene
and dractice sa
ispos fe an
a l of d h yg
food, ie
beve nic handli
rage
and mng, storag
3. PE ateria e
RFOR ls
M CO
MPU
TER O
PERA
TION
S
3.1 Id
featu entify an
re
softw s and c explain d
are a p ab
ilities the functi
o f bo o
th ha ns, genera
3.2 P rdwa
softw re p a re
re an l
d
are a and use
ccord appro
ing to priate
task re h
quire ardware
m e nt a nd
3.3 U
se
trans approp
fer file ri
s/dataate devic
es a n
d pro
c ed u
res to
3.4 P
to th ro d uc e a
e req c
uiremcurate an
ents d c om
plete
data
accord
ing
BREAD AN

COMMON COMPE
Technical Ed

PRO
R

THE BIG FIVE TRAINING

7 JOSHUA SAN JOSE

8 PAULO CANDELARIA

9 ALAIN RIVERA

10 LARRY AMBOJIA

11

12

13

14

15

16

17

18

19

20

21

22

23

24

25

JEFFREY V. BORJA LEGEND:

Trainer C- (Competent) For every Trainee who passed the Institutional Competency
ü-(Check) For every Trainee who passsed a requirement
 3.4 P
to th roduce ac
e req
uiremcurate an
ents d c om
plete
data
accord
3.5 M ing
ainta
in co
mpute
r syste
m

4. PE
RFOR
MW
ORKP
L ACE A
ND S
A FETY
P RA C
4.1 P TICES
ra
syste ctice w
ms, p o
roces rkplace sa

COMMON COMPETENCIES
ses a
nd opfety, secu
eratio rity an
ns d hy g
4.2 R iene
emergespond a
e n c p p ro
guide y p
lines situation riately to
s in li fa
ne w ults, pro
ith en b
4.3 M terpri lems and
ainta se
in safe
perso
na l p
resen
tation
stand
5. PR ards
OVID
E EFF
ECTIV
E CUS
Region IV-A ( CALABARZON)

TOM
E R SE
RVIC
E
5.1 A
p
Republic of the Philippines

comm p ly effec
u
need nicatio ve verb ti
s n skil a
ls to rel and non
spon -verba
d to c l
5.2 P ustom
rovid er
e pro
mpt a
PROGRESS CHART

n d qu
ality
servic
e to c
ustom
5.3 H er
a n
Technical Education & Skills Development Authority

with dle
enterp queries
rise p promp
roced tly an
ures d corr
BREAD AND PASTRY PRODUCTION NC II

ectly
in lin
5.4 H e
a n
recom dle cus
mend tomer
ation c om p
s laints
, evalu
ation
1. PR and
EP AR
E AN
D PR
ODU
CE BA
KE RY
PROD
UCTS
1.1 P
repare
bake
ry pro
ducts

1.2 D
ecora
te an
d pre
se n t
bake
ry pro
ducts
1.3 S
tore
ba kery
p roduc
ts

2. PR
PRO EPARE
DU C A ND
TS PR O
D UCE
PAS
2.1 P TRY
repa
re pa
TRAINING AND ASSESSMENT CENTER INC.

stry p
ro ducts
2.2 D
ecor
ate a
nd p
rese
nt pa
stry p
ro ducts
2.3 S
tore
pastr
y
3. PR
TOR EPARE
TES A
AN D ND PR E
C AK S
3.1 P ES ENT GA
TEU
repa
re sp Z,
on ge
and
cake
3.2 P s
repa
re an
d use
filling
s
3.3 D
ecor
ate c
akes

3.4 P
rese
n t ca
kes

3.5 S
tore
cake
s

4. PR
FLO EPARE
U RS A ND
DISP
LAY
P ETIT
4.1 P
repa S
Date Started:
Date FInished:

re ice
d pe
tits fl
ours
4.2 P
repa
re fre
sh pe
tits fl
ours
CORE COMPETENCIES

4.3 P
repa
re m
arzip
a n pe
tits fl
ours
4.4 P
repa
re ca
rame
lized
petits
flour
s
 Institutional Competency Evaluation
rement
 ES
4.4 P
repa
re ca
rame
lized
petits
flour
4.5 D
ispla s
y petits
flour
s
4.6 S
tore
petits
flour
s
5.PR
ESE
N T DE
SER
TS
5.1 P
repa
re an
d sur
e pla
ted d
esse
5.2 P rt
la
buffe n, prep
t sele are a
ction nd
or pla present
nting dess
5.3 S ert
tore
and
pack
ag e
dess
ert
RE M
ARK
S
 5 LUISA VEGA

9 ALAIN RIVERA
2 ELISA LAPINID

4 CARLA BONITA

6 EDGAR RAMOS

10 LARRY AMBOJIA
3 ELLEN SORIANO
NAME OF TRAINEE

7 JOSHUA SAN JOSE

8 PAULO CANDELARIA
1 LARA CAMILLE DELA CRUZ
Trainer:
1. PR
EP AR
ING
P A ST
RY PR
ODU
CTS

Trainer
R ea d
Produ Info She
cts et 2.1
-1 Ingre
dients
of Pa
Answ stry

JEFFREY V. BORJA
Answ er Self C
e r ke heck
y 2.1 2.1-1
-1 and co
mpare
Perfo answ
er to
Ingre rm Task
Perfo dients an Sheet 2.1-1
rman d ev a
ce Cri luate on Mesu
teria p ri
Checkerforman ng of
list 2.1 c e usi
R ea d .1 ng
for P Info Shee
astry
Produt 2.1-2 on
cts the T
Answ ools a
nd E q
Answ er Self Ch uipm
er Ke e en t
y 2.1 ck 2.1-2
-2 and co
Perfo m p a re an
for P rm task sh sw er to
Perfoastry Prou eet 2.1-2
rman ct
ce Cri s and ev on Tools
teria a a
Checkluate perf nd Equipm
list 2.1 orman e
-2 ce usint
R ea d
Info S ng
he e t
2.1-3
on V a
riety
Answ of Pa
stry P
Produ er Self Ch rodu
cts an eck 2 cts
d com .1-3 o
pare n Vari
answ ety o
f
er to Pastry
Perfo A n swer
Pastryrm Task Ke y 2
Perfo Dough aSheet 2.1-3 .1-3
rman n
ce Cri d evalua on Produ
teria te pe ci n g Ch
Check rform
list 2.1 anc e oux
-3 using
R ea d
Produ Info Shee
ction t 2.1-4
Tech
nique on Pastry
Answ s Produ
Produ er Self Ch cts
cts an eck 2
d com .1-4 o
pare n Vari
answ ety o
f
Perfo e r to A Pastry
nswe
and e rm Task r Ke y
2.1-4
LOURDES D. DIMARANAN

Crite valuate pSheet 2.1-4

ria Ch e
ecklistrformanceon Prepa
2.1-4 using ring Cre
Perfro am P
mance uff
R ea d
PastryInfo Shee
Produ t 2.1-5
cts on Te
mpera
ture
Answ R a ng
e s of
Answ er Self C
e r ke heck
y 2.1 2.1-5
-5 and co
mpare
answ
2 . DE
C OR er to
PROD A
UCTS TING AND
PR E S
ENTIN
G PA
S TR Y
R ea d
Coati Info Shee
ngs/Ic t
ing o 2.2-1 on
f Past F
ry Proillings, an
Answ ducts d
Answ er Self C
e r ke h
y 2.2 eck 2.2-1
-1 and co
mpare
Perfo answ
Coati rm Task er to
perfrong/Icing oSheet 2.2-1
2.2-1 mance u f Pastry P on Fillin
sing P ro g
erformducts an and
ance d evalu
R ea d Crite a
ria Ch te
PastryInfo Shee ecklist
Produ t 2.2-2
cts on Gla
zes a
n d De
Answ corati
ons o
Answ er Self C
e r ke h f
y 2.2 eck 2.2-2
-2 and co
Region IV-A ( CALABARZON)

mpare
Perfo answ
er to
Deco rm Task
Republic of the Philippines

perfrorations o Sheet 2.2-2

2.2-2 mance uf Pastry Pro on Gla
sing P ducts zes and
erform a
ance nd evalua
Crite
R ea d ria Chte
In
Deco fo Shee
ecklist
ra
Produ ting, Fin t 2.2-3 o
cts ishing n Tools
a nd P a nd M
CORE COMPETENCIES

resen
ting Paterials in
Answ astry
Technical Education & Skills Development Authority

Answ er Self C
heck
ACHIEVEMENT CHART

e r ke
y 2.2 2.2-3
-3 and co
mpare
Perfo answ
BREAD AND PASTRY PRODUCTION NC II

Deco rm Task er to
evalu rating andSheet 2.2-3
Checkate perfro Presenti on Too
list 2.2 mance ng Pa ls and
-3 using stry Pro materia
Perfo d ls
rmanucts and in
ce Cri
teria
Perfo
in De rm task sh
perfo corating eet 2.2-4
Check rmance bPastry Pro on Stan
list 2.2 ased d d
-4 on Pe ucts and ard Proce
rfrom evalu d
ance ate ures
Crite
R ea d ria
Produ Info Shee
Date Started:

cts t 2.2-5
Date FInished:

on Pre
senta
Answ tion o
Answ e r Se f Past
ry
er ke lf Check
y 2.2 2.2-5
-5 and co
mpare
Perfo a n sw er to
Prod rm Task
Perfoucts and eSheet 2.2-5
rman v
ce Cri aluate pe on Prese
teria rf n
Check ormance tation of
list 2.2 based Pastry
-5 on
3 . ST
ORE
PAST
RY P
R OD
U CT
Read S
In
THE BIG FIVE TRAINING AND ASSESSMENT CENTER INC.

Proce fo Shee
dures t
in Sto2.3-1 on S
ring P tanda
astry rd
Answ Produ s and
to An er Self Ch cts
swer eck 2
Key 2 .3-1 a
.3-1 nd co
mpare
Perfo answ
rm
Opera Opera er
using te a Refr tion Shee
Perfro igerato t 2.3-1
mance r and on Pro
Crite e
ria Chvaluate peperly
ecklist rfrom
2.3-1 ance
 Perfo
Operarm Opera
using te a Refr tion Shee
Perfro igerato t 2.3-1
mance r and on Pro
Crite e
ria Chvaluate peperly
ecklist rfrom
2.3-1 ance
R ea d
Proce Info Shee
dures t
in Pa 2.3-2 on S
ckagin ta
g Pastndards an
Answ ry Pro d
ducts
to Answ
er Se
lf
C
er Ke heck 2.3-2
y 2.3
-2 and c
ompa
Perfo re an
swer
Produrm Job Sh
Perfo c ts a e e t2
rman nd evalua .3-2 on P
ce Cri te pe ackag
teria rf in
Chec ormance g of Past
klist 2 u ry
.3-2 sing
RE M
ARK
S