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Yesterday when I received an appointment letter from the AC Manager of
WLC assessment center to conduct assessment in BPP NC II and after receiving it, I went there to check the place if it’s safe and if they have enough resources, materials, tools, and equipment and if it’s conducive for the assessment.
--- TESDA Representative will come in and give the Assessment Package---
TESDA Rep: Here’s the Assessment Package sealed from the Provincial Office. MAAM, I received 10 sheets of specific instruction to the candidate, 10 sheets of CARS, 10 copies of rating sheet. 4 copies of attendance sheet and an Assessors Guide. Candidates please come in. Good morning everybody! I am FRELYN MAE G. DILLO YOUR assessor for BPP NC II. I would like to acknowledge the presence of , MS. __________ our representative from TESDA . You don’t have to worry about HER presence. SHES here to oversee the conduct of competency assessment methodology and procedures. SHE will not assess you.
Before I start I will call your name one by one and proceed here in front to submit your admission slip and sign the attendance sheet (Roll call)…. I have here with me your accomplished application form and self-assessment guide. This is an indication that you already know and can perform all the units of competency enumerated in this qualification.
I would like to welcome all of you to our assessment center for BPP NC II, the purpose of assessment for BPP NC II is to determine the level of competency, for employment and other are for promotions.
The competency standard to be assessed is bread and pastry production NC II. This qualification have five core unit of competency; they are Prepare and produce pastry products, Prepare and produce pastry products, Prepare and present gateaux, tortes and cakes, Prepare and display petits fours, and Present desserts.
In this qualification it’s either you will pass or fail, if you fail you will undergo a re-assessment at your convenient time. The assessment methods that you have to perform demonstration and oral questioning which is based in the evidence plan. You have to perform the following task: Prepare and produce pastry products, Prepare and produce pastry products, Prepare and present gateaux, tortes and cakes, Prepare and display petits fours, and Present desserts within 4 hours. As an assessor I have only to make an observation base on the task you perform. To determine your knowledge and skills for BPP NC II the assessment methods we will use will be Demonstration- WITHIN 3 hours Oral questioning These assessment methods can help to measure your underpinning knowledge and skills. Allowable/reasonable adjustments
For example you did not agree with result of the assessment you have the right to appeal and to be submitted to the AC manager for immediate and appropriate action. With regards to the results of the assessment it is an assurance to be confidential that no one knows the assessment results except you and me. If you have some personal differences/ problems, like language, disability, religion and other special need just approach me before the start of assessment so that it could be properly address.
Do’s and Don’ts
During the assessment you are not allowed to leave the assessment area premises. During assessment, cellular phones, jewelries except the wedding ring are not allowed. You are not allowed to take picture of the assessment tools or to bring it out. If you have problems with regards to the instructions as well as the written exam don’t hesitate to ask me coz I am willing to assist you. Do you have any questions or any clarifications? If none, I will now distribute the specific instruction, please read it carefully. If you need assistance, I will be more than willing to assist you.(guide the candidates in understanding the instruction) Tools, equipment, materials and supplies are already prepared and arrange in accordance with the competency standard. But before we start the assessment, please sign first the attendance sheet and present also your admission slip and one valid ID. (note: candidate sign the attendance sheet)Ok thank you. So I will now give you the specific instruction for the assessment which will serve as your guide of every task you have to performed through out of the assessment, but before that, I have to explain it first. Now, our assessment method are written test, demonstration and oral questioning which is base in the evidence plan. And I have to ensure that the evidence gathering process is based on validity, reliability, fairness and flexibility. Is there any question? If none let us start assessment process.
Assign numbers to the candidate
Candidate number 1. ANGEL Please proceed to workstation ASSESSMENT AREA 1 PLEASE PERFORM TO MEASURE THE DRY AND LIQUID INGREDIENTS Candidate number 2. JUDY Please proceed to workstation 2 Candidate number 3. MARY Please proceed to workstation 3
get ready for an oral questioning. ANGEL First question, 1. Describe dry ingredients. 2. What do we mean by liquid ingredient? 3. What is the importance of measuring dry and liquid ingredients?
very good you were able to answer my question correctly, you have also performed the task which is the measuring of dry and liquid ingredients in accordance with standard, so congratulation you are now competent in bread and pastry production NC II. You will be now awarded with NC II certificate. Please affixed your signature in the Competency Assessment Result Summary and Competency assessment Tools. You can claim your NC II certificate in three working days after the assessment at second floor, Robinsons place, Marasbaras, Tacloban city. The validity of your NC II certificate is five year from its issuance. You can renew you NC II certificate 1 month before the expiration.
How do you feel the assessment?
Ok Mary time is up for your demonstration; so get ready now for an oral questioning. Ok have a set, First question, 1. Describe dry ingredients. 2. What do we mean by liquid ingredient? 3. What is the importance of measuring dry and liquid ingredients?
there are some question that you were not able to answer correctly, and as I have also observed in your demonstration you were not able measure correctly the dry and liquid ingredients, so it sad to know that by this time you are not yet competent with this qualification, but anyway you can be reassess anytime at your convenience. But I have to suggest that it is good for you to conduct first a review study on the area to which you were not able to perform. So by now please affix you signature in the Competency Assessment Result Summary and the competency Assessment Tools. OK thank you.
RECORD THE RESULT
ACCOMPLISH THE CARS SUBMIT THE ASSESSMENT RESULTS TO THE AC MANAGER, THEN THE AC MANAGER WILL PASS THE RESULT TO THEPROCESSING OFFICER. SIGN THE RWAC
