Characteristics of Learners

Language, Literacy and

Education and General

Cultural and Language

Previous Experience

Previous Learning
Numeracy (LL&N)

Special Courses
Physical Ability

Learning Styles
Training Level
with the topic

Other Needs
Background

Experience
Knowledge

Complete
Name of Trainee

Age
Sex
College
Nikka Carlos 90 to 94 Agutayno F 22 None None None None None Visual None
Grad
College
Wenzel Ruiz 85 to 89 Cuyunon M 23 None None None None None Visual None
Grad
Cagayanon College Audito
Kathy Tan 85 to 89 F 20 None None None None None None
Level ry

Imee Cano 90 to 94 Cuyunon HS Grad F 18 None None None None None Visual None

Kinaes
Gretchen Sy 85 to 89 Cuyunon HS Grad F 19 None None None None None None
thetic
 Name: Nikka Carlos Date: April 13,2018
Qualification: Bread and Pastry Production NC II

CHARACTERISTIC OF LEARNERS

Language, Literacy, Average grade in: Average grade in:

Numeracy English Math
a. 95 and above a. 95 and above
(LL&N) b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
e. 75 to 79 e. 75 to 79
Cultural and Ethnicity/Culture:
language a. Agutaynon
background b. Cagayanon
c. Cuyonon
d. Islam
e. Palawa’an
f. Others (please specify)________________.
Education and Highest Educational Attainment:
general knowledge a. High School level
b. High School Graduate
c. ALS Graduate
d. Vocational Graduate
e. College level
f. College Graduate
g. Others_______ (please specify)
Sex a. Male b. Female
Age Your age: 22
Physical Ability 1. Disabilities (if any) None
2. Existing Health Conditions ( Existing Illness if any)
a. None
b. Asthma
c. Heart Disease
d. Anemia
e. Hypertension
f. Diabetis
g. Others(Please specify) None
Previous Experience Certificates
with Bread and
Pastry Production a. None
b. ___________________________
Previous Learning List Down Trainings related to Bread and Pastry
Experience Production
a. None
b. ___________________________
Training Level National Certificates and NC Level
Completed a. None
b.___________________________

Special Courses Other courses related to Bread and Pastry Production

a. None
b. ______________________
c. ______________________
Learning Style a. Visual - The visual learner takes mental
picturesof information given, so in order for this
kind oflearner 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 ofactivity around him and will focus better
andlearn faster in a quiet study environment.
b. Kinesthetic - described as the students in
theclassroom, who have problems sitting still
andwho often bounce their legs while tapping
theirfingers on the desks. They are often referred
to as hyperactive students wit
concentrationissues.

c. Auditory- a learner who has the ability

toremember speeches and lectures in detail
buthas a hard time with written text. Having to
readlong texts is pointless and will not be
retained by the auditory learner unless it is read
aloud.

Other Needs a. Financially Challenged

b. Working Student
c. Solo Parent
d. Others (please specify) None

Trainee’s Signature Trainer’s Signature

Name:____________ Date:April 20,2024
Qualification: _____________________

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 questionsbelow.

BASIC COMPETENCIES

Can I....? YES NO

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 COMPETENCIES

Can I....? YES NO

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

2.1Greet customer?

2.2Identify 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

3.1Follow hygiene procedures

3.2Identify 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

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

4.3 Prepare marzipan petits fours 

 4.4 Prepare caramelized petits fours 

4. 5 Display petits fours 

4.6 Store petits fours 

4.2
Evidence of Current Competencies acquired related to Job/Occupation
Current competencies Proof/Evidence Means of validating

Participate in
workplace College TOR (BS Received and filed
communication Business Management) submitted documents
Work in team
College TOR (BS Received and filed
environment
Business Management) submitted documents
Practice career
College TOR (BS Received and filed
professionalism
Business Management) submitted documents
Practice occupational
health and safety College TOR (BS Received and filed
procedures Business Management) submitted documents

4.3
Summary of Current Competencies Versus Required Competencies
 Required Units of
Current Training
Competency/Learning
Competencies Gaps/Requirements
Outcomes based on CBC

BASIC COMPETENCIES

1. PARTICIPATE IN
WORKPLACE
COMMUNICATION
1.1 Obtain and convey Obtain and convey
workplace information workplace
information
1.2 Participate in Participate in
workplace meetings workplace meetings
and discussions and discussions
1.3 Complete relevant Complete relevant
work related work related
documents documents
2. WORK IN TEAM
ENVIRONMENT
2.1 Describe team role and Describe team role
scope and scope
2.2 Identify own role and Identify own role and
responsibility within team responsibility within
team
2.3 Work as a team member Work as a team
member
3. PRACTICE CAREER
PROFESSIONALISM
3.1 Integrate personal Integrate personal
objectives with objectives with
organizational goals organizational goals
3.2 Set and meet work Set and meet work
priorities priorities
3.3 Maintain professional Maintain
growth and professional growth
development and development
4 PRACTICE
OCCUPATIONAL HEALTH
AND SAFETY
PROCEDURES
4.1 Identify hazards and Identify hazards and
risks risks
4.2 Evaluate hazards and Evaluate hazards
 risks and risks
4.3 Control hazards and Control hazards and
risks risks
4.4 Maintain OHS Maintain OHS
awareness awareness

COMMON COMPETENCIES

1. PERFORM
WORKPLACE AND
SAFETY PRACTICES
1.1 Follow workplace Follow workplace
procedures for health, procedures for health,
safety and security safety and security
practices practices?
1.2 Deal with emergency Deal with emergency
situations situations?
1.3 Maintain safe personal Maintain safe personal
presentation standards presentation standards?
2. .PROVIDE EFFECTIVE
CUSTOMER SERVICE
2.1 Greet customer Greet customer
2.2 Identify customer needs Identify customer needs
2.3Deliver service to Deliver service to
customer customer
2.4 Handle queries through Handle queries through
telephone, fax machine, telephone, fax machine,
internet and email internet and email
2.5 Handle complaints, Handle complaints,
evaluation and evaluation and
recommendations recommendations
3. OBSERVE HYGIENE
WORKPLACE
PROCEDURES
3.1Follow hygiene procedures 3.1Follow hygiene
procedures
3.2 Identify and prevent 3.2 Identify and prevent
hygiene risks hygiene risks
4.DEVELOP AND UPDATE Meet and comply
INDUSTRY KNOWLEDGE deadlines
4.1 Seek information on the Know and comply with
industry work schedules
4.2 Update industry Develop work plans
knowledge
5.PERFORM COMPUTER Monitor personal
OPERATIONS performance
5.1 Plan and prepare for task Plan and prepare for task
to be undertaken? to be undertaken
5.2 Input data into computer? Input data into computer
5.3Access information using Access information using
computer? computer
5.4Produce/output data Produce/output data
using computer system? using computer system
5.5Maintain computer Maintain computer
equipment and systems? equipment and systems

CORE COMPETENCIES

1. PREPARE AND
PRODUCE BAKERY
PRODUCTS
1.1 Prepare bakery products Prepare bakery products

1.2 Decorate and present Decorate and present

Bakery products bakery products
1.3 Store bakery products Store bakery products

2. PREPARE AND
PRODUCE PASTRY
PRODUCTS
2.1 Prepare pastry products Prepare pastry products
2.2 Decorate andpresent Decorate and present
Pastry products pastry products
2.3 Store pastry Store pastry products
products
3.PREPARE AND PRESENT
GATEAUX, TORTES AND
CAKES

3.1 Prepare sponge and Prepare sponge and cakes

cakes

3.2 Prepare and use fillings Prepare and use fillings?

3.3 Decorate cakes Decorate cakes
3.4 Present cakes Present cakes
3.5 Store cakes Store cakes
4.PREPARE AND DISPLAY
PETITS FOURS
4.1Prepare iced petits fours Prepare iced petits fours
4.2 Prepare fresh petits fours 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
PRESENT DESSERTS
1. Present and serve plated
desserts
2. Plan, prepare and present
dessert buffet selection or
plating
3. Store and package
desserts
Prepare marzipan petits
fours
Prepare caramelized
petits fours
4.5 Display petits fours
4.6 store petits fours
1. Present and serve
plated desserts
2. Plan, prepare and
present dessert buffet
selection or plating
3. Store and package
desserts
 4.4
Training Needs
Training Needs Module Title/Module of Instruction
(Learning Outcomes)
Follow workplace procedures for
health, safety and security practices PERFORM WORKPLACE AND
Deal with emergency situations SAFETY PRACTICES
Maintain safe personal presentation
standards
Greet customer
Identify customer needs
Deliver service to customer PROVIDE EFFECTIVE CUSTOMER
Handle queries through telephone, fax SERVICE
machine, internet and email
Handle complaints, evaluation and
recommendations
Follow hygiene procedures
OBSERVE WORKPLACE HYGIENE
Identify and prevent hygiene risks PROCEDURES
Seek information on the industry DEVELOP AND UPDATE INDUSTRY

Update industry knowledge KNOWLEDGE

Plan and prepare for task to be

undertaken
Input data into computer PERFORM COMPUTER OPERATIONS
Access information using computer
Prepare bakery products
PREPARE AND PRODUCE BAKERY
Decorate and present bakery products PRODUCTS
Store bakery products
Prepare pastry product
PREPARE AND PRODUCE PASTRY
Decorate and present pastry products PRODUCTS
Store pastry products
Prepare sponge and cakes PREPARE AND PRESENT GATEAUX,
Prepare and use fillings
Decorate cakes TORTES AND CAKES
Present cakes
Store cakes

Prepare iced petits four

Prepare fresh petits fours

Prepare marzipan petits fours PREPARE AND DISPLAY PETITS

FOURS
Prepare caramelized petits fours

Display petits fours

Store petits fours

Present and serve plated desserts

Plan, prepare and present dessert PRESENT DESSERTS

buffet selection or plating
Store and package desserts