COMPETENCY BASED

TRAINING
 TRADITIONAL VS. CBT
Traditional Approach
Instructors focus on managing
instruction
Most students enter at about the
same time
Students all proceed from one
topic to the next at the same time
The Instructor controls the
learning pace
CBT Approach
Trainers focus on managing
learning
Trainees enter various times
throughout the year
Each trainee moves on to the next
task only after mastering the task
he /she is currently working on.
Each trainee progresses at his/her
own pace
ROLES OF THE TRAINER:

 The major role of the trainer is one of

“coordinating learning activities”
 Manages learning: a consultation rather than
a provider of information; a facilitator of
learning.
ROLES OF THE TRAINEE:

 Traineesmay select what they want to learn

and when they want to learn it, within
reason.
 Trainees learn at their own rate within
program guidelines.
 Delivering Competency Based Training
Trainee enters
program

• Orientation
• Role of trainer/trainee YES
• Administer RPL/TNA
• Identify training needs
Trainer Trainer
• Organize learning Satisfactorily
Review learning observes rates Performed
strategy performance performance
package Competency?

View multimedia NO
materials Have completed YES
Trainee selects Trainee all the
Trainee
competency Rates own competencies?
Receive attempts task
and receive performance
instructions assistance and
advise

• Administer learning
agreement provide
materials
• Introduce CBLM
Trainee exits Undergo Nat’l
materials program Assessment
• Use of achievement/
progress report
CBLM – COMPETENCY BASED LEARNING MATERIALS

 Inclusive of:
 Information Sheets
 Operation Sheets

 Task/Job Sheets
 Performance Criteria/Procedural
Checklist
UNIT OF COMPETENCIES MUST BE REFLECTED IN THE TRAINING
REGULATIONS

 Basic Competency
 Common Competency
 Core Competency
Prepare and Produce Bakery Products
Prepare and Produce Pastry Products

Prepare and Present Gateux Tortes

and Cakes
Prepare and Display Petit Fours

Present Dessert
 INSTRUCTIONAL FACILITIES AND RESOURCES

 CBLM
 Multimedia Materials
 PC with internet connection
 THE MONITORING SYSTEM

 Achievement Chart
 Progress Chart
 Trainee’s Record Book
 THE EVALUATION SYSTEM

 Performance Criteria Checklist

 Rating Sheet
BREAD PASTRY PRODUCTION NCII WORKSHOP LAYOUT
THANK YOU