Facilitate

Learning
Session
 Technical Education and Skills Development Authority
FIRST ASIAN COGNIZANCE EXECUTIVE TRAINING
INSTITUTE CORP.
Holy Spirit Street, Barcenaga, Naujan, Oriental Mindoro
Contact Number: 0917-169-7861
Email: facet.institute.corp@gmail.com

Training Activity Matrix

Bread and Pastry Production NC II

Facilities/Tools Venue Date &

Training Activity Trainee Remarks
and Equipment Time
(Workstation
/ Area)
Prayer

Recap of Activities
Learning 8:00 AM
Feedback of All Trainees
Resource to 8:30
Training
Area AM
Orientation

Motivation
PREPARE AND PRODUCE BAKERY PRODUCTS
 Wearing PPE Practical Wear PPE
Uniform  Working table Work Area uniform.
1. Abas,
Shernalyn L.
 Stand Mixer
Workstation Pay
1 attention on
 Mixing  Dry Measuring the amount
Procedures 2. Aguilar, Cups April 1-5, of
James T. 2024 ingredients
 Measuring and mixing
Spoons 8:30 AM- procedures.
5:00 PM
3. Aguilar,
Katrine Mae T.  Liquid Work
 Kneading dough Measuring carefully and
in a stand mixer Cups finished on
time.
  Spatula

Observe
 Mixing Bowls
cleanliness
and
 Wire Whisk orderliness.

 Baking Sheet

 Bread Flour
4. Bonifacio,
 Preparation of Nancy L.  Egg
ingredients for
Soft-Roll  Yeast
5. Castillo,
Cristopher M.  Sugar

 Baking Soft-Roll  Salt

 Milk Powder

 Warm Water

 Oven

PREPARE AND PRODUCE PASTRY PRODUCTS

 Select Practical April 6- Wear PPE
Ingredients for 1. Cuenca,  Working table Work Area 10, uniform.
Chocolate Tart Cynthia A. 2024
 Mixing bowl
 Measure 8:30 AM- Follow the
standard
and Weigh 5:00 PM
2. Fetalco,  Measuring cup procedure in
Ingredients for
Yolynee A. and spoon operating
Chocolate Tart Workstation
gas oven.
2
 Spatula
 Prepare
Variety of Pastry 3. Gasco, Possess a
Products  Rubber
Angelica C. positive
scrapper attitude even
if a problem
 Operating
 Pastry Brush occurs.
Gas Oven
4. Gasco, Haizel
Mae S.  Piping bag
 Rolling Observe
out of Sweet Short cleanliness
 Decorating tips
Pastry and
5. Gasco, orderliness.
Kathleen Joy S.  Hand mixer
 Bake
Pastry with  Baking Sheet
Required Oven
Temperature  Oven

 Chocolate

 Butter
  Sugar

 Salt

 Flour

 Egg yolk

 Milk Vanilla

PREPARE AND PRESENT GATEAUX, TORTES AND CAKES

 How to measure Wear PPE
ingredients for 1. Gunday,  Working table uniform.
baking Loredel H. April 11-
 Mixing bowl 15,
2024
 Using the electric Practice
2. Historillo,  Measuring cup hygiene
mixer in cake 8:30 AM-
Jenessa M. and spoon routine.
making 5:00 PM
 Spatula
 Operating oven 3.
 Rubber Follow the
Madlangbayan,
Shenelyn C. scrapper standard
 How to make Practical procedure in
sponge cake  Pastry Brush Work Area operating
gas oven.
4. Madrigal,  Piping bag Workstation
 Preparing ang Gina C. 3
using fillings  Decorating tips Observe
cleanliness
and
5. Magboo,  Cake turn table orderliness.
 Decorating cakes Riena M.
 Cake board

 Hand mixer

 Wire whisk

 Oven

 Ingredients

PREPARE AND DISPLAY PETIT FOURS

Wear PPE
1. Manguerra, Practical uniform.
 Preparing  Working table
Glydimae D. Work Area April 16-
and presenting
petit fours 20,
 Oven Workstation 2024 Practice
4 hygiene
 Operating  Spatula 8:30 AM- routine.
2. Manocsoc,
 Clarie Bhel G.
 Spoon Ladle 5:00 PM
Organize
ingredients,
 Tray
the oven tools, and
3. Marquinez, materials.
Fleurdeliz S.  Knife

 Designing
 Mixing Bowl
and glazing petit Follow the
four standard
 Digital
4. Miranda, procedures
Measurement
Rhea Camhel A. in operating
 Presenting oven.
petit four  Measuring cup
and spoon Observe
cleanliness
5. Nava, Jennifer  Rubber and
P. scrapper orderliness.

 Ingredients
PRESENT DESSERTS
Wear PPE
 How to use a
 Working table uniform.
stand mixer

1. Ramirez, Rhey  Dry Measuring Practical Practice

Ann R. Cups Work Area hygiene
routine.
 Portioning
Workstation
dessert  Measuring
5
Spoons
Organize
2. Santos, April 21- ingredients,
Haidee L.  Liquid 24, tools, and
 Presenting Measuring 2024 materials.
dessert Cups
8:30 AM- Use the
 Spatula 5:00 PM mixer
3. Tolentino,
Daisyrez V. properly to
 Mixing Bowls avoid
accidents.
 Wire Whisk
Follow the
4. Tordecilla,  Calculator standard
Mervin T. procedures
 Weighing scale in using
stand mixer.
 Stand mixer
Observe
5. Villanueva,
cleanliness
Harold D.  Knife
and
orderliness.
 Spatula

 Plates

 Napkins

 Tongs
  Pastry brush

 Dessert
ingredients

 Decorating
materials

Date Started: APRIL 01- APRIL 24,2024

Training Duration: 141 Hours

Trainer: FRANZ JOSEPH S. MARQUINEZ

Minutes of the Meeting
Focus Group Discussion
Date: January 13, 2024
Agenda: Rules of Conduct
Competency-based Training Delivery
Present:
1. Bryndon Bell Nanta (Moderator)
2. Christy Bajato (Secretary)
3. Evangeline Garingo
4. Ivy L. Bangalando
5. Romelyn S. Bandoquillo
CBT Concerns Discussions Resolutions/Agreement
1. CBT Layout CBLM must conform CBLM should conform to
to CBT Layout. CBT Layout during
training programs
impose on every training
center.
2. Monitoring of Monitoring of Monitoring of Attendance
Attendance Attendance must be should be required in
required in order to each trainee order to
monitor each monitor each member's
member's attendance attendance during
during specific specific training
training programs. programs.
3. Utilization of There must be a A proper venue of each
work area proper venue of each training center should be
training center in identified for several
order to utilize the workstations in order to
work area as part of utilize the work area as
the requirement from part of the requirement
TESDA. of TESDA.
4. Orientation The Orientation must The Orientation should
a. CBT be done by a be done by a facilitator
b. Roles facilitator, and it who has the specific
must conform to the qualifications required
Trainer/Trainee
standard procedures by TESDA and it should
c. TR in delivering CBT conform to the standard
d. CBLM using the CBLM, and and procedures in
e. Facilities the TR. The facilitator delivering CBT using the
f. Evaluation system will likewise discuss CBLM, and the TR. The
her role and makes facilitator will likewise
some evaluation discuss role and makes
system through some evaluation system
progress and through progress and
achievement chart achievement chart
during the training. during the training.
5. RPL (Recognition Facilitator should Facilitator should collect
 of Prior Learning) make an institutional a proof of evidence
assessment for an through a certain
RPL trainee. certificate from a
previous employer, third
party report or an
institutional assessment
for an RPL trainee.
6. Teaching methods Teaching methods Teaching methods and
and technique and technique of a techniques of a
facilitator must follow facilitator should follow
the CBT, using the the CBT, using the
CBLM, CBC and TR CBLM, CBC and TR
required by TESDA. required by TESDA.
7. Monitoring of Facilitator must Facilitator should
learning activities monitor the monitor the performance
a. Achievement performance of each of each trainee and
trainee and evaluate evaluate their work
chart
their work through through the Achievement
b. Progress chart the Achievement and and Progress Chart in
Progress Chart in order for them to start
order for them to the other competency.
start the other
competency.
8. Feedback Feedback must be Feedback should be
done immediately to done immediately to a
a learner in a non- learner in a non-
judgmental way in judgmental way in order
order for them to for them to know what
know what method of method of teaching will
teaching will be used be used for them.
for them.
9. Slow learners Facilitators must Facilitators should make
make a separate a separate teaching
teaching methods methods and techniques
and techniques to see to see to it that slow
to it that slow learners can cope up
learners can cope up before the duration of a
before the duration of training program.
a training program.

Prepared By : FRANZ JOSEPH S. MARQUINEZ

Date Prepared: January 10, 2023

Training Evaluation Report

1. Title of the Report
BREAD AND PASTRY PRODUCTION NC II
2. Executive summary
This training evaluation report assesses the effectiveness of the
Bread and Pastry Production NC II program. The evaluation aimed
to determine the program's strengths, weaknesses, and overall
impact on participants. Through comprehensive data collection
and analysis, the report provides insights into the training's
outcomes and suggests areas for improvement.
3. Rationale
The Bread and Pastry Production NC II program is designed to
equip individuals with the necessary skills and knowledge to
pursue a career in the baking industry. Evaluating the
effectiveness of such vocational training programs is essential to
ensure that they meet the needs of participants and industry
standards. By assessing the program's strengths and weaknesses,
stakeholders can make informed decisions to enhance its quality
and relevance.
4. Objectives
 To assess the effectiveness of the Bread and Pastry
Production NC II program in meeting its objectives.
 To identify strengths and weaknesses of the program.
 To provide recommendations for improvement based on
evaluation findings.
5. Methodology
The evaluation utilized both quantitative and qualitative
methods to gather data. Quantitative data were collected through
pre- and post-training assessments, while qualitative data were
obtained through surveys, interviews, and observations. The
evaluation covered aspects such as participant satisfaction,
learning outcomes, and program relevance.
6. Results and discussion
 Data Interpretation:
Pre-training assessments revealed that participants had varying
levels of knowledge and skills in bread and pastry production.
Post-training assessments demonstrated significant improvement
in participants' competencies, with the majority meeting or
exceeding the program's standards.
Participant feedback indicated high satisfaction levels regarding the
training content, facilities, and instructors.
 Data Analysis:
The training program effectively addressed the learning needs of
participants and enhanced their bread and pastry production
skills.
The practical hands-on approach employed in the training
contributed to better retention and application of knowledge.
Areas for improvement include the need for more advanced topics
 and additional opportunities for practical experience.
 Conclusion
The Bread and Pastry Production NC II program has proven to be
effective in equipping participants with the necessary skills and
knowledge for a career in the baking industry. The evaluation
findings highlight the program's strengths, such as its practical
approach and knowledgeable instructors, while also identifying
areas for improvement, including the need for more advanced
content. Overall, the evaluation underscores the importance of
continuous assessment and improvement to ensure the program's
relevance and quality.

7. Recommendations:
Based on the evaluation findings, the Bread and Pastry
Production NC II training program has proven to be effective in
equipping participants with the necessary skills and knowledge for
the industry. However, there is room for improvement, particularly in
enhancing the practical aspects of the training and incorporating
advanced techniques. Recommendations include:
 Increasing the duration of practical sessions to allow for more
hands-on experience.
 Updating the curriculum to include advanced baking and
pastry techniques.
 Providing continuous professional development opportunities
for trainers to stay abreast of industry trends and innovations.
 Strengthening partnerships with industry stakeholders to
ensure the relevance of the training program to current
industry needs.
 Overall, the evaluation underscores the importance of ongoing
assessment and improvement efforts to ensure the quality and
effectiveness of the Bread and Pastry Production NC II training
program.

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

First Asian Cognizance Executive Training Institute
(FACET Institute) Corp.
Holy Spirit, Barcenaga, Naujan, Oriental Mindoro
 PROGRAM EVALUATION
OBJECTIVE:
This evaluation instrument aims to gather remarks and comments of
the participants related to the conduct of the BREAD AND PASTRY
PRODUCTION NCII. This will serve as a tool in the improvement and
strengthening of the program.

INSTRUCTIONS:
Please rate the following program components in terms of the
indicators provided below by ticking () the column that best
describes your evaluation of each program component. Your rating
will be treated confidentially.

Adjectival Rating Numerical

Rating

Outstanding 5
Very Good/Very Adequate 4
Good/Adequate 3
Fair/Satisfactory/Average 2
Inadequate/Unsatisfactory/Poor 1

NAME:
POSITION/DESIGNATION:
ORGANIZATION/INSTITUTION:
DATE:

RATING
PROGRAM COMPONENT INDICATORS
5 4 3 2 1
A. Program Design and Delivery/ Training Methodology
1. Course contents are sufficient to attain objectives
2. CBLM are logically organized and presented
3. Information Sheet are comprehensive in providing the
required knowledge
4. Examples, illustrations and demonstrations help you
learn
5. Practice exercises like Task/Job Sheets are sufficient
to learn required skills
6. Valuable knowledges are learned through the
contents of the course
7. Training Methodologies are effective
8. Assessment Methods and evaluation system are
suitable for the trainees and the competency
9. Recording of achievements and competencies acquired
 RATING
PROGRAM COMPONENT INDICATORS
5 4 3 2 1
is prompt and comprehensive
10. Feedback about the performance of learners is
given immediately
B. Preparation
1. Workshop layout conforms with the components of a
CBT workshop
2. Number of CBLM is sufficient
3. Objectives of every training session is well explained
4. Expected activities/outputs are clarified
C. Training Resources and Facilities
1. Training Resources are adequate
2. Training Venue is conducive and appropriate
3. Equipment, Supplies, and Materials are Sufficient
4. Equipment, Supplies and Materials are suitable and
appropriate
5. Promptness in providing Supplies and Materials
D. Facilitator/Trainer /FRANZ JOSEPH S. MARQUINEZ
Instructions:
Write the corresponding number to rate each
Facilitator/Trainer:
5 Outstanding 4 Very Good 3 Good
2 Average 1 Poor NA Not
applicable
1. Orients trainees about CBT, the use of CBLM and the
evaluation system
2. Clearly discusses the unit of competencies and
outcomes to be attained at the start of every module
3. Exhibits mastery of the subject/course he/she is
teaching
4. Motivates and elicits active participation from the
students or trainees
5. Keeps records of evidence/s of competency attainment
of each student/trainees
6. Instils value of safety and orderliness in the
classrooms and workshops
7. Instils the value of teamwork and positive work values
8. Instills good grooming and hygiene
9. Instills value of time
10. Quality of voice while teaching
11. Clarity of language/dialect used in teaching
12. Provides extra attention to trainees and students with
specific learning needs
13. Attends classes regularly and promptly
14. Shows energy and enthusiasm while teaching
15. Maximizes use of training supplies and materials
16. Dresses appropriately
17. Shows empathy
18. Demonstrates self-control
 RATING
PROGRAM COMPONENT INDICATORS
5 4 3 2 1
E. Please indicate your recommended training programs to be offered by this
training Institution

THANK YOU FOR YOUR COOPERATION