FACILITATE TRAINING

SESSION IN BREAD
AND PASTRY
PRODUCTION
Competency-Based
Training
CBT is a training delivery
approach that focuses on the
competency development of
the learner as a result of the
training.
 Competency-Based
Training . .
1. emphasizes most on what the
learner can actually do;
2. focuses on outcomes rather than
the learning process within
specified time;
3. is concerned with the attainment
and application of knowledge,
skills and attitude to a specific
level of competency.
Why the Competency-
Based Approach?
Education and training must
keep pace with technology
and customer requirements.
 10
PRINCIPLES OF CBT
1. Learning is based on the Competency-based curriculum

2. Learning is competency-based or modular in structure

3. Training delivery is individualized and self-paced

4. Training is based on work that must be performed

5. Training materials are directly related to the competency standards and the
curriculum

6. Assessment of learners is based in the collection of evidences of work

performance based on industry or organizational required standards

7. Training is based both on and off the job components

8. The system allows Recognition of Prior Learning (RPL)

9. The system allows for learners to enter and exit programs at different times and
levels and to receive an award for competencies attained at any point.

10. Approved training programs are nationally accredited

ROLE OF THE TRAINER:
Motivator
Team
Member Problem Solver

Facilitator

Assist Learner
Evaluator

Role Model
Helper

Accepts
Responsibili
ty
 ROLE & RESPONSIBILITY OF THE TRAINEE:

Decides on when ready Competes against

to demonstrate industry Standards

Evaluates own
performance
Work and ask help
with others

Request to receive
Progresses at own credits on what they
rate know

Selects on what
competency to Moves freely in
start the workshop
CORE COMPETENCIES
PREPARE AND PRODUCE BAKERY
PRODUCTS
PREPARE AND PRODUCE PASTRY
PRODUCTS
PREPARE AND PRESENT
GATEAUX,TORTES AND CAKES
PREPARE AND DISPLAY PETITS FOURS
PRESENT DESSERTS
 Purpose of CBLM

To provide a learner with a complete

guide with related documents to
facilitate learning so he would
acquire all the competencies
required in a module.
INSTRUCTIONAL FACILITIES AND RESOURCES

FOOD PROCESSING EQUIPMENT

• Can Sealer
• Pressure Cooker
• Smokehouse
• Freezer and Refrigerator
• ALL TOOLS AND UTENSILS
• MODULES
• ELECTRONIC MEDIA
• Laptop
• LCD Projector
• Amplifier
• Speaker
• DIFFERENT WORK STATIONS
 ENTRANCE EXIT

WORKSHOP LAYOUT

LEARNING PRACTICAL QUALITY

RESOURCE AREA WORK AREA CONTROL AREA

TRAINER’S INSTITUTIONAL
CONTEXTUAL ASSESSMENT
RESOURCE
LEARNING AREA AREA
CENTER

DISTANCE COMPUTER SUPPORT

LEARNING LABORATORY SERVICE AREA
EVALUATION SYSTEM
•Observation
•Demonstration
•Questioning
ASSESSMENT TOOLS:

• TASK SHEET
• JOB SHEET
• OPERATION SHEET
• PERFORMANCE CRITERIA CHECKLIST
 ACHIEVEMENT CHART IN FOOD PROCESSING NC I
INSPECT AND SORT DISPENSE NON - PREPARE OPERATE BASIC CLEAN
AND SANITIZE LOAD AND UNLOAD RAW
RAW MATERIALS EQUIPMENT, PROCESSING
INSPECT AND SORT RAW BULK
MATERIALS AND RAW/PACKAGING
PRODUCTS EQUIPMENT AND PACKAGING AREA
MATERIALS, PRODUCTS
AND PRODUCTS INGREDIENTS MATERIALS AND OR SUPPLIES

# NAMES OF TRAINEES
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