COC1 DEMO SCRIPT DAY 1

CHECK THE SET UP OF LEARNING AREAS, WORK STATION, TRAINING MATRIX,

PROGRESS AND ACHIEVEMENT CHART.

1. GOOD MORNING TRAINEES

 PLEASE RISE FOR THE PRAYER

 PLEASE TAKE YOUR SEAT
 LET ME CHECK THE ATTENDANCE, AS I CALL YOUR NAME PLEASE RISE YOUR HAND
AND SIGN THE ATTENDANCE SHEET

TRAINEE NO.1 - WITH RPL

TRAINEE NO.2 - WITHOUT RPL

2. INTRUDUCTION

 WELCOMING OF THE TRAINEES - Good Day! Trainees, welcome to Akkaw Training Institute
one of the best accredited training center here in Baler, Aurora.
 INTRODUCE SELF AS A TRAINER - By the way! My name is NICA RITUAL SUPREMO,
Graduated of Bachelor of technology and livelihood education major in home economics, and I will
be your trainer for bread and pastry production NC II.

3. CONDUCT PRE-TRAINING ASSESSMENT- To effectively facilitate and guide you through the
learning process, I need to know more about you.

 I have here a data gathering tools that help me to help know your background, your experiences,as
well as your prior knowledge
 I prepared a pretest for me to know your prior knowledge /learning in this training.
 I also have here a self-assessment checklist in order for me to know your current competencies that is
relevant with this qualification. Please answer honestly

(I will give you 30 minutes to answer)

4. PROPER ORIENTATION - Now lets proceed to our proper orientation for competency based
training bread and pastry production. I prepared a power point presentation for our discussion and I
divide it into several parts.
CBT- COMPTENCY BASED-TRAINING

 Approach that focuses on the competency development of the learner as a result of the training.

 Emphasizes on what the learner can actually do; focuses on the outcomes rather that learning process
with the specific time; is concerned with the attainment and applications of knowledge, skills and
attitude to a specific level of competency.

10 PRINCIPLES OF CBT

1. Training delivery is individualized and self-paced. - Trainees are treated as individual learners given
their different characteristics, learning style and training needs.

2. Training is based on work that must be performed. - Learning is based on actual industry practice

3. Training allows Recognition of Prior Learning (RPL). - Current competencies acquired before training
can be organized and validated through a process.

ROLE OF THA TRAINEER

 FACILITATOR- assist trainer during the learning process

 COUNSELOR - Can give you advices when necessary, regarding on your problems or issues while
undergoing the training or the learning activities.

 ROLE MODEL - What you can be imparted to you that’s why I should be a role model

ROLE OF TRAINEE

 You can select what you what to learn and when you learn it, and should be responsible
for it
 You may choose how you want to learn it, and decide when you’re ready to perform the
task
 You can move freely around the workshop area

BREAD AND PASTRY PRODUCTION NC II

 This course is designed to enhance the knowledge, skills and attitude in bread and pastry
production to prepare and present desserts; prepare and display petits fours in accordance
with industry standards. It covers the basic, common and core.

BASIC, COOM AND CORE

BASIC
1. Participate in workplace communication

2. Work in a team environment

3. Practice career professionalism

4. Practice occupational and health safety procedure.

COMMON

1. Developed and update industry knowledge

2. Observe workplace hygiene procedure

3. Perform workplace and safety practices

4. Provide effective customer services.

CORE

1. prepare and produce bakery products

2. Prepare and produce pastry products

3.Prepare and present gateaaux,tortes and cakes

4. Prepare an display petit four

5. Present desert

CBLM - COMPETENCY BASED LEARNING MATERIALS

Is a well-designed and carefully developed learning materials that give trainees detailed
instruction to guide them through the learning process.

PARTS OF THE CBLM

 LIST OF COMPETENCIES

 MODULE CONTENT

 LEARNING OUTCOME SUMMARY

 LEARNING EXPERINECES
 INFORMATION SHEET

 SELF-CHECK

 SELF-CHECK ANSWER KEY

 OPERATIONAL/TASK/JOBSHEET

 PERFORMANCE CRITERA CHECKLIST

 REFERENCES

TRAINING WORKSHOP AND STATION

The different component or areas of a competency-based facility are:

1. PRACTICAL WORK AREA - This area is where the learner acquires the skills and knowledge
components of the competencies prescribed by the standard.

2. LEARNING RESOURCE AREA - This area is proximate to the heart -the practical work area. This
area provides the learner with the knowledge requirements in the various modules responding to the
competencies.

3. INSTITIUTIONAL ASSESSMENT - It is located very proximate to the practical work area. This is
where recognition of prior learning is done by the trainer. This component also provides the
mechanism of assessing the completion of the competencies of a learner.

4. CONTEXTUAL LEARNING LABORATORY - This facility ensure that the underpinning

knowledge, science, mathematics and communication principles as applied to the technology are
provided to the learner.

5. QAULITY CONTROL AREA - Various tests aside from metro-logy and calibration are conducted
in this area including in process quality control.

6. TRAINEE RESOURCE CENTER - This area houses the learning materials, the training regulations
and curriculum examples.

7. DISTANCE LEARNING - This is to enable the learning provision outside and away from the
training institution in terms of print and non-print media.

8. COMPUTER LABORATORY - This laboratory has an array of computer units of which learners are
provided for them to learn and gain appropriate IT competencies that may include word, excel even
desktop publishing.

9. SUPPORT SERFVICE AREA - This area provides value-adding competencies as such for
automotive service technician NC II, welding competencies address underpinning skills in the
particular competency.
6.RESULT OF THE ASSESSMENT

TRAINEE NO.1- according to the data gathered from the instruments we used; it seems that trainee no1.
has a relevant experience in bread and pastry production. That is why please bring your evidence any
certificate that you already a prior experience with bread and pastry production and we will validate it.

TRAINEE NO.2 - trainee no2.seems don’t have any experiences for this qualification. But don’t worry
trainee no.2 because that’s why you’re here and this training center will help you to gain an experience.

So, before we end this session, may I ask if you have any questions? If none, I will see you all tomorrow
for the lesson proper and move to the next learning activities. Goodbye!