Competency Based Training & Assessment (CBT&A)

Level-4

EVIDENCE DOCUMENTS

Submitted To

National Skills Development Authority (NSDA)

For
Fulfillment of Certificate - IV in CBT& A (Methodology)

Submitted by

Name :
Designation :
Institute /Industry :
Address :
Mobile :
E-mail :
 Table of Content

Evidence 1: Hazard Inspection Report.........................................................................................

Evidence 2: Maintenance and Housekeeping Checklist for workshop........................................
Evidence 3: Task Analysis...........................................................................................................
Evidence 4: Unit delivery plan.....................................................................................................
Training Resources Checklist...................................................................................
Evidence 5(A): Training Session Plan 1......................................................................................
Evidence 5(B): Training Session Plan 2......................................................................................
Evidence 5(C): Training Session Plan 3......................................................................................
Evidence 6: Competency Based Learning Materials...................................................................
Evidence 7: Peer Feedback on Training and Assessment Activity..............................................
Evidence 8: Personal Evaluation Form........................................................................................
Evidence 9: Professional Skills Development Plan
Evidence 10: Technical Competency Development Planner
Evidence 11: Assessment planning matrix..................................................................................
Evidence 12: Self-assessment Guide...........................................................................................
Evidence 13: Competency Assessment Agreement Sheet...........................................................
Evidence 14:Attendence sheet...................................................................................................
Evidence 15: Registration Card..................................................................................................
Evidence 16: Written Questions with answer key.......................................................................
Evidence 17: Job Sheet................................................................................................................
Evidence 18: Specification Sheet.................................................................................................
Evidence 19: Rating Sheet for Demonstration.............................................................................
Evidence 20: Rating Sheet for Oral Questioning with answer key..............................................
Evidence 21: Competency Assessment Results Summary..........................................................
Evidence 22: Evidence Requirement for Trainers & Assessors in CBT&A Methodology.........

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 Evidence 1: Hazard Inspection Report

Risk Levels
High= H: could result in accidental death
Medium= M: could to result in injury
Low= L: could result in staff or trainee discomfort
Contact Information
STP
Workshop
Name of people undertaking for
inspection
Date of Inspection 30-11-2024
OSH coordinator Md. Fazle Rabby
Manager responsible Md. Alamgir ahmed

Who is responsible for

No Risk
Floors Risk Details corrective action? Name of
Risk Level
manager
Even surface – Tiles, not Few floor tiles found
broken, Broken, no holes, broken during inspection
protruding nails which can result in staff
√ L or trainee discomfort
Corrective Action:
Maintenance proper
way
Loose boards nailed down √
Dropped objects picked up √
Dust and rubbish √
Stock material out of way √
Floor are around machines
√
clear
Power cables on floor. Few power cable is
disconnecting.
√ L
Corrective Action:
Maintenance proper way
Who is responsible for
No Risk
Machines Risk Details corrective action? Name of
Risk Level
manager
Adequate space between
√
machinery
Provision to store waste
√
materials
No safety guard was in
place which may cause
mechanical & physical
Safety guards in place √ L
hazard.
Corrective Action:
Maintenance proper way
Starting and stopping
devices within reach of the √
operator
Power connection in good
√
order

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Cleanliness √
Sound level is more than
75 D.
Noise level √ L
Corrective Action:
Maintain proper way
Lighting √
Who is responsible for
No Risk
Fire Risk Details corrective action? Name of
Risk Level
manager
Extinguishers in place,
recently serviced and
√
clearly marked for type of
fire
Adequate direction notices
√
for fire exits
Exit doors easily opened
√
from inside
Exits clear of obstructions √
Fire alarm system
√
functioning correctly
Fire instructions available
√
and displayed
Ladders/staircases are
√
clear
Fire blanket/s available No fire blankets were
found during inspection.
√ L
Corrective Action:
storing sufficient blanket.
Who is responsible for
No Risk
Ladders and steps Risk Details corrective action? Name of
Risk Level
manager
Stored in proper place
√
No broken or missing rungs
√
or other deflects
Who is responsible for
No Risk
Storage areas Risk Details corrective action? Name of
Risk Level
manager
Storage area designed to
minimize lifting problems √
Materials stored in racks
and bins wherever possible

Shelves free of dust and Shelves were covered

rubbish with dust which can
√ L cause physical hazard
Corrective Action:
Maintain proper way
Who is responsible for
No Risk
Electrical Risk Details corrective action? Name of
Risk Level
manager
Plugs, sockets or switches A few broken Plugs and
in good condition sockets were noticed.
√ L
Corrective Action:
Maintain proper way

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No frayed or deflective
√
leads
Portable power tools in
good condition √
No temporary leads on
√
floors
Isolating transformers √
No strained leads √
Who is responsible for
No Risk
Staff amenities Risk Details corrective action? Name of
Risk Level
manager
Washrooms clean and
supplied with soap and √
water for hand washing
Toilets clean √
Meal rooms clean and tidy √
Who is responsible for
No Risk
First aid Risk Details corrective action? Name of
Risk Level
manager
Cabinets and contents clean
and orderly √

Cabinet stocked
√
appropriately
Emergency numbers
√
displayed
If any comment
A few critical aspects were found including electrical power cable management & a few
broken electrical components that will be rectified by the authority as soon as possible to
eliminate unavoidable Hazards & deaths. Followings are some suggestions for the STP:
•Every trainer and trainee must be trained OSH.
•Create awareness regarding importance of OSH and using PPE among trainers and
trainees.
•Maintain 6S in every spare of life.
•It is necessary to display OSH related different poster in the workshop.

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 Evidence 2: Maintenance and Housekeeping Checklist for workshop

Actions:
N
1 LAYOUT Y N (include person responsible and
A
target completion date)
1.1 Area is tidy and well kept √
Actions: Need to provide storage
area.
1.2 Adequate storage area provided √ Responsible: Md. Alamgir
Hossain, HTI
Target completion date: 27.08.24
Floor is free of obstructions and
1.3 √
not-slippery
Any opening in the floor are
1.4 √
guarded or covered
Walkways clearly marked and
1.5 √
guarded if necessary
Actions:
N
2 ENVIRONMENT Y N (include person responsible and
A
target completion date)
2.1 Lighting is adequate √
Lighting covers and fittings are
2.2 √
secure
2.3 Area is free from odours √
Actions: Need to provide
Noise level is adequately controlled.
2.4 acceptable/adequately √ Responsible: Md. Alamgir
controlled Hossain, HTI
Target completion date: 27.08.24
2.5 Ventilation is adequate √
Recycling posters and
2.6 √
information displayed
Actions:
N
3 EMERGENCY PROCEDURES Y N (include person responsible and
A
target completion date)
3.1 Written procedures posted √
Extinguisher of appropriate type
3.2 √
easily accessible
Emergency and hazard signage
3.3 √
is clearly visible
Actions:
N
4 FIRST AID FACILITIES Y N (include person responsible and
A
target completion date)
Kit kept and marked in
4.1 √
accessible area.
Kit is stocked and contents are
4.2 √
in-date
5 GENERAL FACILITIES Y N N Actions: (include person

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 responsible and target completion
A
date)
Cleaning area is accessible and
5.1
functional
Actions: (include
Comment
N person responsible
6 ELECTRICAL SAFETY Y N s/
A and target completion
Hazards
date)
Power extension boards / Multi-
6.1 √
plugs in good condition
Power leads are off the floor or
6.2 covered and placed away from √
walkways
Faulty equipment is removed
6.3 √
from service
Actions: (include
Comment
N person responsible
7 WASTE DISPOSAL Y N s/
A and target completion
Hazards
date)
Waste containers are provided
7.1 √
and labelled
Waste is segregated and stored
7.2 √
appropriately away from drains
Actions: (include
Comment
N person responsible
8 PPE Y N s/
A and target completion
Hazards
date)
Required PPE available for all
8.1 √
staff and trainees
8.2 Correctly stored √
Well maintained and in good
8.3 √
condition
Signage of PPE requirements
8.4 √
displayed

Comment (If any)

Overall, the situation of housekeeping and maintenance is satisfactory./ As per observation
& and discussion all the gaps will be filled by the institute as instructed and it will be done
as soon as possible.

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 Evidence 3: Task Analysis

Unit of Competency: Prepare and Produce Cookies

Title: Perform bake cookies

Elements Knowledge Skills Attitude
 Required PPE  maintain the  Commitment to
 Hygiene workplace food occupational
1.Follow  OSH production health and safety.
OSH standards following  Promptness in
OSH requirements. carrying out
 maintain personal activities.
hygiene and wear  Sincere and
PPE as per OSH honest to duties.
requirements.
 clean equipment for  Environmental
production and hygiene concerns.
requirements.  Eagerness to
learn.
 Tidiness and
timeliness.
 Respect for rights
of peers and
seniors in
workplace.
 Communication
with peers and
seniors in
workplace
2. Prepare  Ingredients  The ingredients make  Commitment to
equipment  Equipment themselves available for occupational
and  Types of product requirements. health and safety.
ingredients  check the equipment for  Promptness in
cookies
readiness. carrying out
 measure the ingredients activities.
according to recipe  Sincere and
requirements. honest to duties.
 prepare baking trays
according to the types of  Environmental
cookies. concerns.
 Eagerness to
learn.
 Tidiness and
timeliness.
 Respect for rights
of peers and
seniors in
workplace.
 Communication
with peers and

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 seniors in
workplace
3. Produce  Mixing  Set up and operate  Commitment to
cookies equipment mixing equipment to occupational
dough  Mixing process meet recipe health and safety.
requirements.  Promptness in
 the mixer for carrying out
mixing into the chef activities.
pours ingredients.  Sincere and
 operate and monitor honest to duties.
operators the mixing
process. This may  Environmental
involve monitoring concerns.
the cookie dough  Eagerness to
for consistency, learn.
feel, and texture, as  Tidiness and
well as other timeliness.
variables.  Respect for rights
 Identify and rectify the of peers and
unacceptable dough. seniors in
 corrective action as workplace.
necessary to ensure that  Communication
the dough meets the with peers and
requirements. seniors in
 The cook keeps the workplace
dough in the refrigerator
as per the recipe
4. Form and  Cookies paste  Collect cookies paste  Commitment to
shape  Rolled and from the refrigerator for occupational
cookies shaped forming and place it on health and safety.
product the working table.  Promptness in
 kept on the working carrying out
table cookies paste activities.
as per recipe  Sincere and
requirement. honest to duties.
 rolls and shapes the
baker cookie dough  Environmental
according to product concerns.
requirements.  Eagerness to
 place formed cookies on learn.
the tray for baking.  Tidiness and
timeliness.
 Respect for rights
of peers and
seniors in
workplace.
 Communication
with peers and
seniors in

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 workplace
5. Bake  Preheating oven  Preheat the oven  Commitment to
cookies  Cookies according to product occupational
 Baking process specifications. health and safety.
 Place trays in the oven  Promptness in
according to industry carrying out
requirements. activities.
 Operators use ovens to  Sincere and
bake according to honest to duties.
product specifications.
 bake cookies according  Environmental
to food safety and quality concerns.
requirements.  Eagerness to
 Identify and rectify under learn.
baked or over baked  Tidiness and
products. timeliness.
 Monitoring the baking  Respect for rights
process includes steam of peers and
injection and monitoring seniors in
the crust. workplace.
 Sheen, colour, uniformity  Communication
of shape, and size. with peers and
seniors in
workplace
6. Decorate,  Decorating  coating and icing  Commitment to
present and cookie Cookie decorates occupational
store  Presenting products health and safety.
cookies cookie according to  Promptness in
products  Storing cookie standard recipes carrying out
and/or enterprise activities.
standards and/or  Sincere and
customer honest to duties.
requirements.
 presents/displays  Environmental
cookie's concerns.
according to  Eagerness to
enterprise learn.
standards.  Tidiness and
 stores products at timeliness.
correct temperatures and  Respect for rights
in the appropriate of peers and
storage conditions. seniors in
workplace.
 Communication
with peers and
seniors in
workplace
7. Clean  Equipment  clean the equipment and  Commitment to
and  Maintenance production area to meet occupational

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maintain  Require production and hygiene health and safety.
equipment workplace requirements.  Promptness in
and  According to  Identify and report carrying out
production waste dispose maintenance activities.
area requirements according  Sincere and
to workplace honest to duties.
requirements.
 dispose waste  Environmental
employees concerns.
according to  Eagerness to
workplace learn.
procedure.  Tidiness and
timeliness.
 Respect for rights
of peers and
seniors in
workplace.
 Communication
with peers and
seniors in
workplace

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 Evidence 4: Unit delivery plan

Unit title: Prepare and Produce Cookies

Unit code: OU-TH-BPP-04-L3-V1: BNQF Level: 03 Nominal hours: 60 Hours
Qualified trainer:
Number of trainees enrolled: 10 Proposed start date: 21-10-2024

Session Performance
Delivery Equipment and
Numbe Time/Hour Elements covered criteria
mode/strategy Resources required
r Covered
1. Follow OSH 1.1Food  CBLM
production  Off the job  Job sheet
standards are  Discussion  Chiller
maintained in the  Demonstration  Food grade poly
workplace  Rolling pin
following OSH  White Board & Marker
requirements.  PPE
1.2 Personal  Note book
1. 5 hours hygiene is
maintained and
PPE is worn as per
OSH requirements.
1.3 Equipment is
cleaned for
production and
hygiene
requirements.
2.1 Ingredients are  CBLM
2.Prepare equipment made available for  Off the job  Job sheet
2. 5 Hours and ingredients  Discussion  Oven
product
requirements.  Demonstration  Cookie cutter

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 2.2 Equipment is  PPE
checked for  Note book
readiness.

2.3 Ingredients are  Off the job  CBLM

2.Prepare equipment measured  Discussion  Job sheet
and ingredients according to recipe  Demonstration  Piping bag
requirements  Melted chocolate
3. 5 hours
2.4 Baking trays  PPE
are prepared as per
the types of
cookies.
4. 5 hours 3. Produce cookies dough 3.1 Mixing  Off the job  CBLM
equipment is set up  Discussion  Job sheet
and operated to  Demonstration  Piping bag
meet recipe   Melted chocolate
requirements.  PPE
3.2 Ingredients are
poured into the
mixer for mixing.
3.3 The mixing
process is operated
and monitored.
This may include
monitoring the
cookies dough for
consistency, feel
and texture, and
the other variables.
3.4 The
unacceptable

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 dough is identified
and rectified.

3.5 Corrective
action is taken as
required to ensure  CBLM
dough meets the  Off the job  Job sheet
5. 5 hours 3. Produce cookies dough requirements.  Discussion  Piping bag
3.6 Cookie’s dough  Demonstration  Melted chocolate
is kept in the  PPE
refrigerator as per
the recipe.
4.1 Cookies paste  Off the job  CBLM
4. Form and shape cookies is collected from  Discussion  Job sheet
product the refrigerator for  Demonstration  Piping bag
forming and placed  Melted chocolate
on the working  PPE
6. 20 minutes table.
4.2 Cookies paste
is kept on the
working table as
Per recipe
requirement.
4.3 Cookies paste  Off the job  CBLM
4. Form and shape cookies is rolled and  Discussion  Job sheet
product shaped as per  Demonstration  Piping bag
product   Melted chocolate
4 hours 40
7. requirements.  PPE
minutes
4.4 Formed
cookies are placed
on the tray for
baking.

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 5.1 The oven is
preheated
according to
product  CBLM
specifications.  Off the job  Job sheet
8. 5 Hours 5. Bake Cookies 5.2 Trays are  Discussion  Piping bag
placed in the oven  Demonstration  Melted chocolate
according to  PPE
industry
requirements.
5.3 Ovens are  Off the job  CBLM
operated for baking  Discussion  Job sheet
according to  Demonstration  Piping bag
product  Melted chocolate
 PPE
9. 5 Hours 5. Bake Cookies specifications.
5.4 Cookies are
baked according to
food safety and
quality
requirements.
10. 5 Hours 5. Bake Cookies 5.5 Under baked or  Off the job  CBLM
over baked  Discussion  Job sheet
products are  Demonstration  Piping bag
identified and  Melted chocolate
rectified.  PPE
5.6 Baking process
is monitored. This
includes steam
injection, crust,
5.7 Cooler, sheen,
uniformity of

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 shape and size.
6. Decorate, present and 6.1 Cookie’s  Off the job  CBLM
store cookies products products are  Discussion  Job sheet
decorated using  Demonstration  Piping bag
coating, icing   Melted chocolate
 PPE
according to
standard recipes
and/or enterprise
standards and/or
11. 5 Hours customer
requirements.
6.2 Cookie’s
products are
presented/displaye
d according to
enterprise
standards.
12. 5 Hours 6. Decorate, present and 6.3 Cookie’s  Off the job  CBLM
store cookies products products are stored  Discussion  Job sheet
7. Clean and maintain at correct  Demonstration  Piping bag
equipment and temperature and  Melted chocolate
production area conditions of  PPE
storage
7.1 Equipment and
production area are
cleaned to meet
production and
hygiene
requirements

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 7.2
Maintenance
requirements
are identified
and reported
according to
7. Clean and maintain 7.3 workplace  Off the job
equipment and requirements.  Discussion  Broom
production area 7.4 Waste is  Demonstration  Mop
13. 5 Hours  Water
disposed according
to workplace  Cleaning agent
procedure.  PPE

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 : Training Resources Checklist

Module Title: Prepare and Produce Cookies.

Date:
Venue: Rangdhanu Academy

SL Done Particular Quantity Specification/Remarks

1 Attendance Sheet 10 nos.
2 Activity Sheets 10 nos.
3 Training Room Reservation Information 5 nos.
4 Plastic Tab for Markers Pen 6 nos.
5 Fat Felt Tip Pen 4 nos.
6 Tape Dispenser 3 nos.
7 Paper Clips 1 nos. UCEP Bangladesh
8 Wall Clock 1 nos. Dhaka
9 Menu Confirmation and Prints 3 nos.
10 Photocopy of the Bills 1 nos.
11 Table Preparation (Round Table 4 Seated and Six Seated) 1 nos.
12 Water Arrangement for Participants and RPs 5 nos.
13 Adequate Power Strips (Extension Cable) 1 nos.
14 Flip Chart Board 1 nos.
15 One Head Table 1 nos.
16 Executive Table 4 nos.
17 White Board 5 nos.
18 Internet Connection 1 nos.
19 Wireless Microphone (Per RP One) 3 nos.
20 Air Freshener 1 nos.
21 Punch Machine 5 nos.

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22 Stapler 3 nos.
23 Stapler pin 1 nos.
24 Stick Tack 1 nos.
25 Scissors 6 nos.
26 Car Requisition 1 nos.
27 Content Photocopy 1 nos.
28 Permanent Marker 1 nos.
29 Whiteboard Marker 1 nos.
30 Gel Pen 1 nos.
31 OHP Sheet Writer pen 1 nos.
32 Folder 10 nos.
33 Ruler 1 nos.
34 Adhesive Tape 1 nos.
35 Camera 2 nos.

Trainee Signature:

Date:

UCEP Mirpur TVET Institute

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 Certificate in TVET Teachers/Trainers and Assessors

Evidence 6: Session Plan

Evidence 5 A: Training Session Plan

1. Unit of Competency: Produce cookies dough

Code: OU-TH-BPP-04-L3-V1 BNQF Level - 3 Session No: 05

Learning Outcome/s: At the end of the session learners will be able to produce cookies dough/Paste as per industry standard within 10
Minutes.
Relevant Performance Criteria:
3.5. Corrective action is taken as required to ensure dough meets the requirements.
3.6. Cookie’s dough is kept in the refrigerator as per the recipe.
Date: 28.11.2024 Session Duration: 5 Hours
Trainer:
Learning Segment and
Materials, Equipment’s &
Approximate Time Key Points & Activities Training Method
Resources
Required
Introduction # Get Attention: Presentation,  Attendance Sheet
10 Min. # Link to Previous Session: Discussion  CBLM
Q 1. How many ingredients use of cookie??  Session plan
Q 2. How many kinds of cookie?  White Board & Marker.
# Today’s Outcome: At the end of the session  Laptop & Projector.
learners will be able to produce cookies dough  PPE
as per industry standard within 10 Minutes.
# Stimulate Learners: If you can produce
cookies dough you will make verities types of
cookies.
# Structure of The Session
Discussion
Demonstration

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 Review
Feed Back
Check student understanding through use of  CBLM
questioning to be sure that they can  White Board & Marker.
Demonstration:  Laptop & Projector.
Do as industry standards,  PPE
Discussion: 50 mins Do step by step with Explanation,  Discussion  Job sheet
Demonstration Do together involving the trainees, Demonstration  Specification sheet
3 Hours 50 Mins Go off trainer and perform trainees Practical session
During demonstration make sure task is
performed as per specification.
Trainees Practice: Observe the performance of the
trainees and facilitate if required.
Review: summery of the session (Session Key  CBLM
points)
Review and feedback Feedback: to the learner their Activity and Discussion
5 Min. performance
1.How many step of hand wash?
2.Which flour use for cookies?
 CBLM
Link to Next Lesson Encourage the learners of their activities and how
Discussion  Laptop
5 min to produce cookie dough.

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 Evidence 5 B: Training Session Plan
1. Unit of Competency: Produce cookies dough.

Code: OU-TH-BPP-04-L3-V1 BNQF Level-3 Session No: 06

Learning Outcome/s: At the end of the session learners will be able to

produce cookies dough according to industry standard using mixer machine.
Relevant Performance Criteria/Element:
3.5. Corrective action is taken as required to ensure dough meets the requirements.
3.6. Cookie’s dough is kept in the refrigerator as per the recipe.

Date: 30.11.24 Session Duration: 20 minutes

Trainer:
Learning Segment and
Training Materials, Equipment’s &
Approximate Time Key Points & Activities
Method/Mode/Strategy Resources
Required
Introduction  Get attention  Discussion  Attendance Sheet
10 Min.  Link to previous session :  Presentation  CBLM
• How many ingredients use of cookie?  Question &  Session plan
• Which flour use for cookies? answer  White Board & Marker.
 Today’s outcome: At the end of the session,  Laptop & Projector.
learners will be able to prepare cookies
dough according to industry standard using
mixer machine.
 Structure of the session:
Pre-discussion, Demonstration, Review, feedback.
Remind learners about OSH issues.
 Follow OSH
 Work safely.

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  Stimulate Learners
Social status, Importance this session, Career
opportunity
Discussion CBLM
Safety issue White Board & Marker.
PPE
Key point of Task Laptop & Projector.
Check student understanding through use of PPE
questioning to be sure that they can Job sheet
Discussion Demonstration: Specification sheet
 Demonstration
Demonstration Do as industry standards,
 Role play
15 Min Do step by step with Explanation,
Do together involving the trainees, 
Go off trainer and perform trainees
During demonstration make sure task is
performed as per specification.
Trainees Practice: Observe the performance of
the trainees and facilitate if required.
Review summery of the session: Session Key point.  CBLM
• How many types of biscuit dough?
Review and feedback
• How many step of mixing process? Discussion
3Min
Feedback to the learner their Activity and
performance
Link to Next Lesson Encourage the learners of their activities and how to  CBLM
Discussion
2 min shape cookie  Laptop

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 Evidence 5 C: Training Session Plan
1. Unit of Competency: Form and shape cookies.

Code: OU-TH-BPP-04-L3-V1 BNQF Level - 3 Session No: 07

Learning Outcome/s: At the end of the session learners will able to perform cookies according to client requirement using different shape of
cookie cutter and rolling pin.
Relevant Performance Criteria:
4.1 Cookies paste is collected from the refrigerator for forming and placed on the working table.
4.2 Cookies paste is kept on the working table as
Per recipe requirement.
4.3 Cookies paste is rolled and shaped as per product requirements.
4.4 Formed cookies are placed on the tray for baking.
Date: 01/12/2024 Session Duration: 5 Hours
Trainer:
Learning Segment and
Materials, Equipment’s &
Approximate Time Key Points & Activities Training Method
Resources
Required
Introduction Get attention  Discussion  Attendance Sheet
10 Min. Link to previous session:  CBLM
• How many time of mixing of biscuit  Session plan
dough?  White Board & Marker.
• How many step of mixing process?  Laptop & Projector.
Today’s outcome: At the end of the session  PPE
learners will able to perform cookies according
to client requirement using different shape of
cookie cutter and rolling pin.
Structure of the session:
Pre-discussion Demonstration, Review,
feedback.

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 Remind learners about OSH issues.
Follow OSH
Work safely.
Stimulate Learners
Social status, Importance this session, Career
opportunity

Discussion  White Board & Marker.

Safety issue  Laptop & Projector.
PPE  PPE
Key point of Task  Job sheet
Check student understanding through use of  Specification sheet
questioning to be sure that they can
Discussion
Demonstration Demonstration: Demonstration
28 min Do as industry standards, Role play
Do step by step with Explanation,
Do together involving the trainees,
Go off trainer and perform trainees
During demonstration make sure task is
performed as per specification.
Trainees Practice: Observe the performance of the
trainees and facilitate if required .
Review summery of the session: Session Key point.  CBLM
Q1. How many kinds of cookie shape?  Laptop
Review and feedback
Q 2. How many types of cookie cutter? Discussion
5 Min.
Feedback to the learner their Activity and
performance
Link to Next Lesson Encourage the learners of their activities how  CBLM
Discussion
2 min to bake cookies  Laptop

25 | P a g e
 Evidence 6: Competency Based Learning Materials

Overview
Module title: Producing cookies dough
(CBLM’s)

BNQF Level 3
Certificate in Bakery and Pastry Production

Module – Preparing and Produce cookies

26 | P a g e
 Information sheet 1.1
Learning objectives: Produce cookies dough:

After reading this INFORMATION SHEET, you will able to demonstrate the steps in producing cookies
dough.

Kinds of cookies dough:

A cookie (American English) or biscuit (British English) is a baked snack or dessert that is typically
small, flat, and sweet.

The following types of dough are used in the production of cookies:

1. Soft dough
2. Stiff dough
3. Refrigerator dough

Soft dough:

Soft dough is use for drop cookies. Pipe cookies dough is soft dough.

Stiff dough:

Stiff dough is formed into a roll and baked on sheet pans. Butter cookies dough is stiff dough

Refrigerator dough:

Refrigerator dough is formed into a roll, wrapped and refrigerated until sliced and baked. Butternut cookies
and chocolate chips cookies dough is refrigerated dough.

Mixing steps and procedure:

Step 1: First off all you need to prepare cream by mixing butter and icing sugar.
Step 2: Then we need to mix egg with the cream.
Step 3: After that we mix vanilla essence with the cream or flavor.
Step 4: Then flour, corn flour and milk powder are mixed with the cream to produce cookies dough.

Mixing time and speed:

 First, mix butter and icing sugar for 3-5 minutes in low speed.
 To make it creamier, add egg and carry on the same mixture for another 5-7 minutes in medium
speed.
 Finally add dry ingredients with low speed.

27 | P a g e
SELF-CHECK SHEET 1.1

1. How many types of cookies dough?

2. What is soft dough?

3. What is stiff dough?

4. What are the steps in mixing cookies dough?

5. Write down the mixing time and speed of cookies dough.

28 | P a g e
ANSWER KEY 1.1

1. How many types of cookies dough?

Ans: There are 3 types of cookies dough:

a. Soft dough
b. Stiff dough
c. Refrigerator dough

2.What is soft dough?

Ans: Soft dough:

Soft dough is use for drop cookies. Pipe cookies dough is soft dough.

3.What is stiff dough?

Ans: Stiff dough:

Stiff dough is formed into a roll and baked on sheet pans. Butter cookies dough is stiff dough

4.What are the steps in mixing cookies dough?

Ans: Mixing process

Step 1: First off all you need to prepare cream by mixing butter and icing sugar.
Step 2: Then we need to mix egg with the cream.
Step 3: After that we mix vanilla essence with the cream or flavour.
Step 4: Then flour, corn flour and milk powder are mixed with the cream to produce cookies dough.

5.Write down the mixing time and speed of cookies dough.

Ans:
 First, mix butter and icing sugar for 3-5 minutes in low speed.
 To make it creamier, add egg and carry on the same mixture for another 5-7 minutes in medium
speed.
 Finally add dry ingredients with low speed.

29 | P a g e
 Job sheet 1
Name of the job: Produce cookies dough.
A cookie (American English) or biscuit (British English) is a baked snack or dessert that is typically small,
flat, and sweet.

Procedures/ Steps: Time: 30min

Safety first:

1. Wear appropriate PPE for the Job and wash hand.

2. Beat butter and icing sugar, when cream add egg slowly.

3. Then add vanilla essence.

4. Mix flour and corn flour, do not over mix.

30 | P a g e
5.Take the dough in a poly bag and put it in the refrigerator for 30 minutes.

5. Clean and Store tools, equipment and materials as per standard.

6. Clean your workplace and dispose waste materials.

31 | P a g e
 Specification Sheet

Name of the job: Produce cookies dough.

Conditions for the job: Work must be carried out in a safe manner and according to relevant competency
standards.

Picture

Required Personal Protective Equipment (PPE):

Sl. Name of the PPE Specification (if Unit Required Quantity Remarks
No. needed) (individual)
1. Chef coat pc 01
2. Apron Pc 01
3. Chef hat Pc 01
4. Face musk Pc 01
5. Safety shoes pair 01

Required Equipment:
Sl. Name of the Specification (if Unit Required Quantity Remarks
No. Equipment needed) (individual)
1. Mixing machine pc 01
2. Paddle pc 01
3. Kitchen scale pc 01

Required Materials:
Sl. Name of the Specification (if Unit Required Quantity Remarks
No. Materials needed) (individual)
01. Butter gm 50
02. Icing sugar gm 25
03. Flour gm 90
04. Corn flour gm 10
05. Baking powder gm 1
06. Egg gm 13
07. Vanilla essence tsp 0.5

Required Tools:
Sl. Name of the Specification (if Unit Required Quantity Remarks
No. Tools needed) (induvial)
01. Rolling pin Wooden Pc 01
02. Poly bag Food grade Pc 01
03. Spatula Silicon Pc 01
04. Mixing bowl Steel Pc 01

Special instruction if needed: Dough should be stiff and smooth.

32 | P a g e
 Evidence 7: Peer Feedback on Training and Assessment Activity

Name of trainee assessor:

Comments/feedback
Name of peer assessor:

Learning outcome statements

1. were written using active verb
2. Can be measured
Session plan
3. Were realistic for the time allocated Performance
I have completed successfully
Criteria Performance measured against given
develop all requirement of
standard Structure
session plan as per that criteria.
4. Learner activities/practice planned
5. Training aids listed
6. OSH issues covered where relevant

1. OSH issues discussed with trainees as appropriate

and managed
2. Appropriate learning methods were used
3. Learning aids assisted learning
Training 4. Practice activities were effectively conducted I am able to deliver all training as
Delivery 5. Review of key topics done per those criteria.
6. Appropriate time management demonstrated
during the session
7. Theory and practice were integrated

1. Helpful feedback on performance was provided to

Feedback to I am able to provide informative
trainee
trainee feedback in my session.
1. The assessment methods chosen by the trainee
teacher were suitable for collecting the evidence
required to confirm competence I have followed accordingly the
Evidence 2. 2 appropriate evidence guides (assessment evidence guide.
guide tools/instruments) are provided
3. Questions appropriate to PC were asked
4. Observation checklist matched PC

33 | P a g e
 Evidence 8: Personal Evaluation Form

Trainer’s Name: Date: 02.09.2024

Comments
1. How did you make your session With greetings and something interesting, I make my session plan
introduction informative? informative.
2. How did you make your session I made my session with small segments, so that trainee can understand
plan clear and useful? easily. I also study my session plan properly so that I can deliver
properly.
3. How could you improve your With different activities and some moral advices with main lectures I
session planning in the future? could improve my session.
4. What improvements do you need I will take learner’s feedback and will know where they are facing
to make to your activities to make problems. Then will take initiative to improve those problems to make
them more effective? my activities more effective.
5. How did you cater for a variety of I used different learning styles by using different visual aid, videos,
learning styles? activities what learners will enjoy and learn easily.
6. How did you make your I will let them practice and will observe their performance and will
instructional and demonstrational help them if they need.
skills effective?
7. What did you do to motivate your I motivate my learners by telling them training outcome and the
learners? benefit of the training.
8. What was the best feature of your The best feature of my presentation is my topics and the contents of
presentation? training sheets.
9. How did you ensure your support I made a checklist of my support materials and ensure those before I
materials were appropriate? started my training.
10. How did you structure the I structure the practice opportunity after presentation, discussion and
practice opportunity? demonstration.
11. What did you do to ensure the I ensure the environment by checking all health and safety issues. By
environment was safe and supportive checking all learning, training materials I ensure the environment
for your learners? supportive to learners so that they get all the materials whatever they
need.
12. Explain why you think that the I was discussed review of the session again and again and let them
feedback you gave to your learners respond. I tried to find their deficiency and tried to understand them
was effective very well.
13. How did you know that your By their performance. If they are good in performance.
learners achieved the stated learning
outcomes?
14. How did you know your learner By assessing by myself first. If they perform well, then I will
was ready for assessment? understand that they are ready.
15. How did you conclude your With review of present class, by telling tomorrow’s outcome and with
session? greeting.

The best part of my training was the activities which my learners performed and also their response,
attention in the whole training session. Next time, I will add some topics more interesting.

Evidence 9: Personal Professional Skills Development Planner 2024

Name: Position: Trainer

34 | P a g e
Age: 4
Age:
Contact Number:
Email:
Competencies to be developed in 2024
Learning strategy
Competency Resources required Timeframe
and location
TVTDES501
Design and develop competency-based
learning programs
TVTASL501
Validate competency-based assessment
TVTDEL501
Facilitate training of TVET teachers and Off the job
trainers training Laptop
November 2024
TVTTAS501 UCEP Mirpur Internet
Conduct training need analysis (TNA) TVET Institute
TVTCMQ501
Coordinate training and/or assessment
arrangements for apprenticeships
TVTCMQ502
Evaluate competency-based training and
assessment (CBT&A)
Mentor name: Amdadul Hoque Baccu
Position: Lead trainer
Signature Date:
Approved by :
Principle/Supervisor
Position:
Signature Date:

35 | P a g e
Professional Development Plan - Details
Competencies to be developed in --------

Certified by
Competency Performance criteria Industry
Person
TVTDES501 1.1 Scope, purpose and type of learning program are NSDA
Design and develop clarified with key stakeholders.
competency-based 1.2 The competency standards and/or relevant training
learning programs specifications are accessed and confirmed on which to base
the learning program.
1.3 The learning environment, operational resources and
learner characteristics required to develop the
Learning program are Identified and considered.
2.1. Agreed specific content considering scope and purpose
is developed and documented with
respect to the learning principles
2.2. Learning content is broken into manageable
chunks/segments and sequences and timeframe
Is documented for each segment or learning session.
2.3. Delivery strategies and required assessment methods
and instruments for the learning
Program is determined and confirmed.
2.4. Completed learning program is documented in line with
organizational and national qualifications
Requirements.
3.1. Drafts of learning programs and contents are reviewed
with key stakeholders, where
Appropriate.
3.2. The draft learning program and content are adjusted to
reflect the review outcomes, where Appropriate.
3.3. Final approval for the learning program, structure and
content are obtained from appropriate personnel.
TVTASL501 1.2. The purpose, focus and context of validation is NSDA
Validate competency- confirmed and discussed with relevant people
based assessment 1.3. Relevant benchmarks for assessment are analysed and
the evidence needed to demonstrate that
competency is collectively agreed
1.4. Any related documentation relevant to validation
proceedings is identified and collectively agreed
1.5. Materials to be used in validation sessions are obtained,
read and interpreted and validation
activities collectively agreed
2.3 Review, comparison and evaluation is undertaken in
accordance with the principles of assessment
and rules of evidence
2.4 Validation findings are collectively discussed, analysed
and agreed to support improvements in the
quality of assessment
2.5 Recommendations to improve assessment practice are
discussed, agreed and recorded

36 | P a g e
 Certified by
Competency Performance criteria Industry
Person
TVTDEL501 1.1. Identify the diversity of skills and backgrounds of those Mohammad
Facilitate training of participating in the training to identify learner and program Anwar Hossain
TVET teachers and needs.
trainers 1.2. Examine accreditation/curriculum documents and
existing competency-based learning materials
(CBLM) and resources for appropriateness
1.3. Adapt content and format of CBLMs and resources in
accordance with learner and program needs, to use in
learning sessions.
1.4. Devise session/lesson plans that integrate activities to
develop competency-based training and
Assessment skills, appropriate to learner and program needs
and learning styles.
1.5. Plan varied opportunities for learners to demonstrate
achievement of skills/competencies.
2.1. Identify training approaches that support the
development of participants’ skills and knowledge in
CBT&A.
2.2. Facilitate training in accordance with the session plans,
using appropriate learning strategies and
Adult learning principles.
2.3. Provide ongoing feedback and support to enhance
learner performance.
3.1 Establish productive relationships with learners using
appropriate interpersonal skills.
3.2 Acknowledge learners’ current level of knowledge and
skills and use that to inform training delivery
3.3 Develop learner independence by encouraging self-
directed learning.
3.4 Provide guidance and mentoring support to trainees and
follow up progress.
4.1 Maintain records of individual learner’s progress as the
basis for reporting.
4.2 Map learner outcomes to reporting instruments and
complete reports.
5.1 Collect feedback on training delivery from relevant
parties.
5.2 Review training practices in light of feedback received
and develop an action plan to make improvements
TVTTAS501 1.1 Client objectives and expectations and organizational Mohammad
Conduct training need requirements of clients are identified and verified through Anwar Hossain
analysis (TNA) discussion.
1.2 Resources are identified and verified according to
organizational requirements.
2.1 Reliable and appropriate methods for collecting
information and data on current, emerging and future
training needs of the industry are applied.
2.2 Work to determine skills and competencies required for

37 | P a g e
 Certified by
Competency Performance criteria Industry
Person
effective performance is analysed.
2.3 Information and data to determine current
skills/competency profile of staff according to
organizational /ethical requirements is gathered.
2.4 Information is analysed using reliable and valid data
analysis methods to determine
Skills competency match and relevant training needs.
2.5 Findings are supported on organizational training needs
with verifiable evidence, where appropriate
3.1 Clients are provided with clear advice and
recommendations including options on meeting training and
assessment needs.
3.2 Feedback and comments are obtained on suitability and
sufficiency of advice.
3.3 Recommendations are recorded and applied in future
planning if required.
3.4 Final report is completed and presented to the client for
approval.
TVTCMQ501 1.1 Relevant national and institutional legislation, policies Mohammad
Coordinate training and guidelines are accessed and interpreted to guide the Anwar Hossain
and/or assessment development of apprenticeship arrangements.
arrangements for 1.2 Networks and relationship with the industry are
apprenticeships developed to identify apprenticeship opportunities.
1.3 Reporting and recording systems and requirements are
identified and confirmed with relevant personnel
2.1Training and assessment requirements and
responsibilities of key parties are discussed, negotiated and
agreed.
2.2 Support services and probable funding sources are
identified with relevant stakeholders and confirm the
training contract.
2.3Training Plan is prepared according to agreed outcomes.
2.4 The Training Plan is finalized, signed and processed
according to national and organizational guidelines.
2.5 Information is provided and relevant occupational safety
and health (OSH) issues are discussed with the
apprentice/trainee.
3.1 Workplace visits are conducted according to
legal/organizational requirements to ensure work/training
arrangements are being met.
3.2 Progress of the apprentice/trainee is monitored and
recorded against the Training Plan, and any variations by
relevant parties are endorsed.
3.3 Identified apprentice/trainee support needs are
monitored and addressed, where required
3.4 Risks/issues/irregularities are monitored on an ongoing
basis and address as required.
3.5 Linkages between ‘on the job’ and/ or assessment and

38 | P a g e
 Certified by
Competency Performance criteria Industry
Person
‘off-the job’ delivery are created
4.1 National and organizational apprenticeship/traineeship
reporting and recording requirements are completed and
submitted accurately.
4.2 Ensure that records are stored Appropriately
5.1 Effectiveness of the planning and monitoring processes
is reviewed.
5.2Effectiveness of meeting legal requirements is reviewed.
5.3 Continuous improvement processes are identified and
reported to relevant personnel, where appropriate.
TVTCMQ502 Evaluate 1.1. The purpose, objectives and scope of the evaluation is Mohammad
competency-based determined and confirmed with Anwar Hossain
training Relevant persons.
and assessment 1.2. Previous relevant evaluations are accessed and
(CBT&A) reviewed, where appropriate.
1.3. Relevant framework, methods and criteria for
conducting the evaluation are identified and interpreted
2.1. The roles and responsibilities of persons to be involved
in the evaluation process are determined,
Consulted and confirmed.
2.2. Resources to perform the evaluation are determined.
2.3. Evaluation plan is written and documented and
approved by relevant personnel, where required
2.4. All parties involved in the evaluation process are
informed.
3.1 Specific organizational documentation/ information
relevant to the focus of evaluation is analysed in accordance
with evaluation criteria, and note key points
3.2 Relevant persons are interviewed using interview
skills/questioning techniques to clarify points and to obtain
further relevant information
3.3 Training and/or assessment processes and operating
systems are observed to confirm documentary and
interview-based evaluation evidence
3.4 Records and notes of all evaluation proceedings are
documented.
4.1. Records/notes of evaluation process are analysed that
provide the basis for determining evaluation outcomes.
4.2. Evaluation outcomes are determined.
4.3. Final report is prepared and evaluation outcomes are
communicated to the target audience in a systematic and
timely manner
4.4. Follow-up actions are noted, where relevant
Evidence 10: TVET Teacher/Trainer Technical Competency Development Planner 2025

Summary of the planner

39 | P a g e
Name: Position: Trainer
Age:
Contact Number: Email
Year competencies will be developed 2024

Name of the
BNQF Training Cost to be
Competency Strategy Time frame
Level Centre incurred
/Industry
GN2003A1
Use English in the
workplace
ITCO1014A1
Design Database Table
and customize settings
ITCO1015A1
Create forms of the
3 Month
database Off the UCEP Mirpur
L-4 40,000/- (January to
ITCO1016A1 job TVET Institute
March, 2025)
Retrieve Database
Information
ITCO1017A1
Generate database
reports
ITCO1018A1
Test and use database

Approved by: Amdadul Haque Baccu Designation: Signature :

Date

Evidence 11: Assessment planning matrix

Qualification Bakery and pastry production level 3

Unit code and title OU-TH-BPP-04-L3-V1: Prepare and Produce Cookies
Unit descriptor This unit covers the knowledge, skills and attitudes required to prepare and
produce cookies. It specifically includes following OSH, preparing equipment
40 | P a g e
 and ingredients, producing cookies dough, forming and shaping cookies
products, baking cookies, decorating, presenting and storing cookies products
and cleaning and maintaining equipment and production area.
Assessment Method Written: W Demonstration: D Oral: O Portfolio: P
Unit code and title Elements/Performance criteria W D O P
OU-TH-BPP-04-L3-V1: 1. Follow OSH 3
Prepare and Produce
1.1 Food production standards are maintained in the workplace
Cookies
following OSH requirements.
 

1.2 Personal hygiene is maintained and PPE is worn as per

  
OSH requirements.
1.3 Equipment is cleaned for production and hygiene
requirements.  

2. Prepare equipment and ingredients 2

2.1 Ingredients are made available for product requirements.
 

2.2 Equipment is checked for readiness

 

2.3 Ingredients are measured according to recipe requirements 

2.4 Baking trays are prepared as per the types of cookies.  
3. Produce cookies dough 3
3.1 Mixing equipment is set up and operated to meet recipe
requirements.  

3.2 Ingredients are poured into the mixer for mixing.

 

3.3 The mixing process is operated and monitored. This may

include monitoring the cookies dough for consistency, feel and  
texture, and the other variables.
3.4 The unacceptable dough is identified and rectified.  
3.5 Corrective action is taken as required to ensure dough
 
meets the requirements.
3.6 Cookie’s dough is kept in the refrigerator as per the recipe.  
4. Form and shape cookies product 3
3 4.1 Cookies paste is collected from the refrigerator for forming
and placed on the working table.  

4.2 Cookies paste is kept on the working table as per recipe   

41 | P a g e
requirement.

4.3 Cookies paste is rolled and shaped as per product

 
requirements.
4.4 Formed cookies are placed on the tray for baking.  
5. Bake cookies 3
5.1 The oven is preheated according to product specifications.  
5.2 Trays are placed in the oven according to industry
requirements.  

5.3 Ovens are operated for baking according to product

specifications.  

5.4 Cookies are baked according to food safety and quality

 
requirements.
5.5 Under baked or over baked products are identified and
 
rectified.
5.6 Baking process is monitored. This includes steam
 
injection, crust,
5.7 Color, sheen, uniformity of shape and size.  
6. Decorate, present and store cookies products 3
6.1 Cookie’s products are decorated using coating, icing
according to standard recipes and/or enterprise standards
 
and/or customer requirements.

6.2 Cookie’s products are presented/displayed according to

 
enterprise standards.
6.3 Cookie’s products are stored at correct temperature and
 
conditions of storage.
7. Clean and maintain equipment and production area 3
7.1 Equipment and production area are cleaned to meet
production and hygiene requirements  

7.2 Maintenance requirements are identified and reported

 
according to workplace requirements.
7.3 Waste is disposed according to workplace2 procedure.  

42 | P a g e
Summary of assessment methods: (Insert information from the competency standard document for
(Bakery and pastry production Level-3) in CBT&A in TVET, including the Unit code and titles along
with the respective elements, in the sections below. Also select information on proposed assessment
methods from the Assessment planning matrix and include them in the following table. Details of
respective UoCs could be included as an attachment.)
UoC Element Proposed assessment methods
1. . Follow OSH  Written test.
2. . Prepare equipment and  Demonstration.
ingredients  Oral questioning
3. . Produce cookies dough
4. . Form and shape cookies
product
5. . Bake cookies
6. . Decorate, present and store
cookies products
7. Clean and maintain
equipment and production
area

To demonstrate competence in this unit you are required to complete the

ASSESSMENT TASKS:
following assessment tasks:
Written questionnaire You may write some answer within 5 minutes
You will get 3 mins to perform the whole task. During perform I will
Observation
observe your performance.
After finishing your task, you may answer some simple question within 5
Oral questioning
Mins.
Portfolio You will submit Sample product and/or document as per requirement
Third Party Report You will submit certificate/document as per requirement
Resource requirements for assessment (State resource requirement in the workplace and/or simulated
environment, such as tools, equipment, computer etc)
For the Assessment of this unit of competency the following resources may be required:
Tools & Equipment’s Materials
Laptop Paper
MS Office
Assessment Designer’s signature: Date:

Evidence 12: Self-assessment Guide

Qualification: NSC-3 in Bakery and pastry production

Instruction:
 Read each of the questions in the left-hand column of the chart.
 Place a check in the appropriate box opposite each question to indicate your answer.
Can I?

Performance Criteria Yes No

Food production standards are maintaining in the workplace following OSH as per  

43 | P a g e
Performance Criteria Yes No
requirements.
Personal hygiene is maintaining and PPE is worn as per OSH requirements  
Equipment is cleaning for production and hygiene requirements.  
Ingredients are made available for product requirements  
Equipment is check for readiness  
Ingredients are measuring according to recipe requirements  
Baking trays are preparing as per the types of cookies.  
Mixing equipment is set up and operating to meet recipe requirements.  
Ingredients are pouring into the mixer for mixing.  
The mixing process is operating and monitoring. This may include monitoring the cookies
 
dough for consistency, feel and texture, and the other variables.
The unacceptable dough is identifying and rectifying.  
Corrective action is taken as require to ensure dough meets the requirements.  
Cookie’s dough is kept in the refrigerator as per the recipe.  
Cookies paste is kept on the working table as per recipe requirement.  
Cookies paste is rolled and shape as per product requirements.  
Formed cookies are place on the tray for baking.  
The oven is preheating according to product specifications.  
Trays are place in the oven according to industry requirements.  
Ovens are operating for baking according to product specifications.  
Cookies are baked according to food safety and quality requirements.  
Under bake or over bake products are identified and rectified.  
Baking process is monitoring. This includes steam injection, crust  
Color, sheen, uniformity of shape and size.  
Cookie’s products are decorated using coating, icing according to standard recipes and/or
enterprise standards and/or customer requirements.  

Cookie’s products are present/display according to enterprise standards.  

Cookie’s products are store at correct temperature and conditions of storage.  
Equipment and production area are clean to meet production and hygiene requirements  
Maintenance requirements are identifying and reported according to workplace
 
requirements.
Waste is dispose according to workplace procedure.  
I agree to undertake assessment in the knowledge that information gathered will only be used for
professional development purposes and can only be accessed by concerned assessment personnel and my
manager/supervisor.
Candidate’s name
Date:
& signature:

44 | P a g e
 Evidence 13: Attendance Sheet

National Skills Development Authority (NSDA)

Occupation & Level: Bakery and Pastry Production, Level-3 Assessment Centre Name:
Assessment Date:

Result
SL Code Number Candidate Name Father’s Name Mother’s Name Registration No. Signature Remarks (If NYC)
(C / NYC)
1
2
3
4

Assessor’s / Assessors’ Name & Signature Date:

NSDA Representative’s Name & Signature Date:

45 | P a g e
 Evidence 13: Assessment Registration Government of the People’s Republic of
Bangladesh
Prime minister’s Office
National Skills Development Authority

Registration Form

1. Name of Candidate (English): Sayeda

(বাংলায়): .......................................................................................
2. Father’s Name (English): .................Fazlul Hoque................................................................................
(বাংলায়): ...ফাজলুল হক.....................................................
3: Mother’s Name (English): ....................Selina........................................................................
(বাংলায়): ....সেলিনা........................................ ............................................
Contact No: ................................................. Email No: .........................................................
4. Present Address:
Village/Area: ............................... Road: .............................. Post office: ..................................
Upazila/Thana: ........................... Dist: .............................Division: ..........................................
5. Permanent Address:
Village/Area: ................................ Road: ........................... Post office: ....................................
Upazila/Thana: ............................ Dist: ...........................Division: ..........................................
6. Nationality: ........................................................ 8. Religion: .......................................
7. Date of Birth:
8. Gender: Male Female Others

9. NID/Birth Reg: No.

12. Highest Qualification:

Degree/Certificate Institute Passing year CGPA

13. Name of the Occupation: Bakery and Pastry Production.....Level --3

14. Work Experience:
15. Requirements for submission:
a. Photo Copy of National ID Card or Birth Registration certificate;
b. Recent passport size photos;
c. Evidence of the works experience (if any) and
d. Photocopy of certificate of highest qualification

Signature of Participant Signature of center manager/Head

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 Evidence 14: Competency Assessment Agreement

Candidate’s Name:
Assessor’s Name:
Qualification NSC-3 in Bakery and pastry production
Qualification/Units of
Competency to be Form and shape cookies product
Assessed
Candidate to answer the question Yes No
 Have the context and purpose of assessment been explained
 Have the qualification and units of competency been explained?
 Have the Project-Based Assessment been explained?
 Do you understand the assessment procedure and evidence to be
collected?
 Have your rights and appeal system been explained?
 Have you discussed any special needs to be considered during
assessment?
I agree to undertake assessment in the knowledge that information gathered will only be used
for professional development purposes and can only be accessed by concerned personnel and
my manager/supervisor.

Candidate’s Signature: Date:

Assessor Signature: Date:

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 Evidence 15: Written Questions

Time: 1 hour
Qualification NSC-3 in Bakery and pastry production

Candidate’s Name

Assessor Name

Assessment Centre
Date of assessment
Instruction: Please write the Particular answer of the following questions.
Q1. How many types of cookies dough?

Q2. What is soft dough?

Q3. What is stiff dough?

Q4. What are the steps in mixing cookies dough?

Q5. Write down the mixing time and speed of cookies dough.

The candidate’s underpinning knowledge was: Satisfactory  Not Satisfactory 

Feedback to candidate:

The candidate’s overall performance was: Satisfactory  Not yet Satisfactory 

Candidate’s Signature

Assessor Signature

Qualification: NSC-3 in Bakery and pastry production

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Answer sheet of Written Questions
Q1. How many types of cookies dough?
Answer 1: There are 3 types of cookies dough:
a. Soft dough
b. Stiff dough
c. Refrigerator dough

Q2. What is soft dough?

Answer 2: Soft dough is use for drop cookies. Pipe cookies dough is soft dough.

Q3. What is stiff dough?

Answer 3: Stiff dough is formed into a roll and baked on sheet pans. Butter cookies dough is stiff
dough

Q4. What are the steps in mixing cookies dough?

Answer 4: Step 1: First off all you need to prepare cream by mixing butter and icing sugar.
Step 2: Then we need to mix egg with the cream.
Step 3: After that we mix vanilla essence with the cream or flavour.
Step 4: Then flour, corn flour and milk powder are mixed with the cream to produce
cookies dough.

Q5. Write down the mixing time and speed of cookies dough.
Answer 5: First, mix butter and icing sugar for 3-5 minutes in low speed.
To make it creamier, add egg and carry on the same mixture for another 5-7 minutes in
medium speed.
Finally add dry ingredients with low speed.

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 Evidence 16: Job Sheet

JOB SHEET 1.1

Qualification: NSC-3 in Bakery and pastry production

Name of the job: Produce cookies dough

Time: 30 min

Procedure:

1. Wear appropriate PPE for the Job.

2. Follow OSH
3. Read provided Job sheet and Specification sheet.
4. Identify & Collect tools, equipment and materials as per specification sheet.
5. Prepare tools, equipment’s and materials to do the job
6. Perform the job activity according to Specification sheet.
7. Clean and Store tools, equipment and materials as per standard.
8. Clean your workplace and dispose waste materials.

Figure/Image/Drawing

Note: During the assessment event, prepare and submit the output for the job to the accredited assessor.

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 Evidence 16: Specification Sheet

Name of the Job: Produce cookies dough

Conditions for the job: You must practice safe baking procedure at all times during the assessment. You
will be required to demonstrate OSH competencies and apply hygiene standards of the food industry.
Recipe for produce cookies dough:

Butter 50 gm
Icing sugar 25 gm
Flour 90 gm
Corn flour 10 gm
Baking powder 1 gm
Egg 13 gm
Vanilla essence 0.5 tsp
Required Personal Protective Equipment (PPE):
 Apron (Cloth) -1 pc
 Chef coat -1 pc
 Mask (Surgical) -1 pc
 Neat and clean workplace -1 nos
 First aid box – 1 pc
Required Equipment:
 Scaling machine -1
 Paddle -1 pc
 Mixing machine -1 pc
Required Materials:
 Butter
 Egg
 Flour
 Corn flour
 Icing sugar
 Baking powder
 Vanilla essence

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 Evidence 17: Rating Sheet for Demonstration

Qualification NSC-3 in Bakery and pastry production

Candidate’s Name
Assessor’s Name
UoC Form and shape cookies
Date of Assessment:
Assessment Centre
Rating Sheet for Demonstration for Project-1
During the demonstration of skills, did the candidate? Yes No
Project/Job-1

1. What is PPE?
2. How many types of cookies dough?
3. What are the cookies ingredients?
4. How long do you need to keep the cookies dough in refrigerator?
The candidate’s demonstration was:

SATISFACTORY NOT SATISFACTORY

Project/Job-2

Feedback to Candidate
The candidate’s demonstration was:

SATISFACTORY NOT SATISFACTORY

Assessor Signature: Date:
Candidate Signature: Date:

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 Evidence 18: Rating Sheet for Oral Questioning

Qualification NSC-1 in Bakery and pastry production

Candidate Name
Assessor Name
Assessment Centre
Unit of competency Form and shape cookies

Instructions for the assessor:

 List the date and location of the assessment activity
 Check for the satisfactory answer of the candidate during the conduct of oral questioning
 Place a tick in the yes box if the candidate answered the oral questions correctly and no box if the
candidate does not answer the oral questioning correctly
Date of assessment
Location of the assessment activity UCEP, Mirpur
Questions Satisfactory response
1. What is PPE?
2. How many types of cookies dough?
3. What are the cookies ingredients?
4. How long do you need to keep the cookies dough in refrigerator?
5. What is hygiene?
The candidate’s underpinning knowledge was: Satisfactory  Not Satisfactory 
Feedback to candidate:

The candidate’s overall performance was: Satisfactory  Not yet Satisfactory 

Candidate’s Signature Date:

Assessor Signature Date:

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Qualification: NSC-3 in Bakery and pastry production

Answer of Oral Questioning

Answer: PPE means Personal Protective Equipment.

2.Answer: 3 types

3. Answer: Butter, icing sugar, egg, flour, corn flour, baking powder, vanilla essence.

4. Answer: 30 minutes.

5. Answer: Hygiene is the procedure to maintain cleanliness.

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 Evidence 19: Competency Assessment Results Summary

COMPETENCY ASSESSMENT RESULTS SUMMARY (CARS)

Name of Candidate:
Name of Assessor:
Title of NSC-3 in Bakery and pastry production
Qualification/ Form and shape cookies
Cluster of Units of
Competency
Assessment Centre: Date of Assessment:
The performance of the candidate in the following unit(s) of competency and corresponding assessment
methods
Assessment Event Satisfactory Not Satisfactory
Event-1: Written
Event-2 & 3: Demonstration and Oral
Project/Job-1 with
Oral
Project/Job-2 with
Oral
Note: Satisfactory Performance shall only be given to candidate who demonstrated successfully all the
competencies identified in the above-named Qualification/Cluster of Units of Competency.
 For  For submission of Additional documents  For re-assessment
issuance of Specify: (pls. specify)
NC/SoA
(Indicate
title/s of
Recommendation :
SoA, if
Full
Qualificati
on is not
met)

Did the candidate overall performance meet the required evidences/ standards?  No
Yes
OVERALL  Not Yet
 Competent
EVALUATION Competent
General Comments [Strengths/Improvements needed]
Signature of
Date:
Candidate
Signature of Assessor Date:
Signature of
Assessment Centre Date:
Manager

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 Evidence 19: Competency Assessment Results Summary

Name of Candidate: Registration No.

Name of Assessor:
Title of Qualification Bakery and pastry production Level 3
Date of
Assessment Centre:
Assessment:
The performance of the candidate in the following unit(s) of competency and corresponding assessment
methods
Assessment Events
Demons Oral Written
Unit of Competency
tration Questioning Test
S NS S NS S NS

GU-08-L2-V1 Work in a Team Environment

GU-15-L4-V1 Develop Entrepreneurship Skills
SU-TH-01-L3-V1 Work in Tourism & Hospitality
SU-TH-04-L3-V1 Follow Food safety, Hygiene and HACCP
Management
OU-TH-BPP-01-L3-V1 Prepare and Produce Bread
OU-TH-BPP-02-L3-V1 Prepare and Produce Pastry Dough
OU-TH-BPP-03-L3-V1 Prepare Filling, Forming and Bake
Pastry Product
OU-TH-BPP-04-L3 V1 Prepare and Produce Cookies
OU-TH-BPP-05-L3-V1 Prepare and Produce Cake
Note 1: For written lest Satisfactory result shall only be given to candidate who successfully answer all the
questions identified in the above-named Qualification/Cluster of Units of Competency.
Note 2: Satisfactory Performance shall only be given to candidate who demonstrated successfully all the
competencies identified in the above-named Qualification/Cluster of Units of Competency
Note 3: For oral questioning Satisfactory result shall only be given lo candidate who successfully answer
all the questions identified in the above-named Qualification/Cluster of Units of Competency
 For issuance of NC/SOA  For  For re-assessment
(Indicate title/s of SOA, if Full submission of (pls. specify)
Recommendation: Qualification is not met) Additional
documents
Specify:
Did the candidate overall performance meet the required evidences/
 Yes  No
standards?
OVERALL EVALUATION  Competent  Not Yet Competent
General Comments [Strengths/Improvements needed]
Candidate Signature Date:
Assessor Signature Date:
Assessment center
Date:
Manager Signature

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Evidence 20: Evidence Requirement for Trainers & Assessors in CBT&A Methodology

Name of the Trainee:

Registration ID
Instruction: Please check the correct box before submitting the assessment evidence to your
assessor
Plan and Deliver Competency Based Training – evidence documents
Submitted
Sl Required evidence
YES NO
1. Completed Hazard Inspection Checklist  
2. Completed Maintenance and Housekeeping Form  
3. Completed Task Analysis From  
4. Completed Unit Delivery Plan  
5. Completed Session Plans for 3 training sessions  
6. Relevant CBLMS for the session to be conducted  
7. Completed Personnel Evaluation Form  
8. Completed Peer Feedback Form  
9. Evaluation form- Learners perspective  
10. Completed Personal Professional Development Plan  
11. Develop and submit a Technical Competency Development Plan  
Plan and conduct assessment – evidence documents
Submitted
Required evidence
Yes No
1 Completed Assessment plant for one unit  
2 Self-Assessment for unit being assessed  
3 Assessment Registration Form  
4 Assessment Agreement Sheet  
5 Assessment event Job Sheet and Specification Sheet  
6 Relevant assessment tools
Observation Sheet  
Oral Questioning Sheet and probable answer sheet  
Written question and probable answer sheet  
7 Competency Assessment Result Summery (CARS)  

I have submitted the above documents.

Trainee Signature:

Date:

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