Facilitating Learning Session On Bread and Pastry Production NC Ii

Welcome to…
U-TECH ACADEMY INC.
BREAD AND PASTRY PRODUCTION NC II

(141 Hours)
JOJIE B.
CAMPOMAYOR
TRAINER
SCHOOL POLICY
8:00 am- 5:00 pm

• Wear ID
• Wear PPE During Laboratory
• No smoking inside the campus
• No bullying
BREAD AND PASTRY PRODUCTION NC II
TOURISM SECTOR
141 Hours
COMPETENCIES
STANDARDS
Basic Competencies
Common Competencies
Core Competencies
BASIC
COMPETENCIES
1. Participate in workplace communication

2. Work in team environment
3. Practice career professionalism
4. Practice occupational health and safety
procedures
COMMON
COMPETENCIES
1. Develop and update industry knowledge

2. Observe workplace hygiene procedures
3. Perform computer operations
4. Perform workplace and safety practices
5. Provide effective customer service
CORE
COMPETENCIES
1. Prepare and produce bakery products

2. Prepare and produce pastry products
3. Prepare and present gateaux, tortes and cakes
4. Prepare and display petit fours
5. Present desserts
Competency- Based
Training?
 is a training delivery approach that focuses on the

competency development of the learner as a result
of the training.
 Competency Based Training emphasizes on what
the learner can actually do; focuses on outcomes
rather than the learning process within specified
time; is concerned with the attainment and
application of knowledge, skills and attitude to a
specific level of competency.
9 Components of CBT
Practical Area
Learning Resource Area
Institutional Assessment Area
Contextual Learning Laboratory
Quality Control
Trainers Resource Area
Distance Learning Area
Computer Laboratory
Support Service Area
10 Principles of CBT
1. The training is based on curriculum developed from the

competency standards;
2. Learning is modular in its structure;
3. Training delivery is learner-centered and should accommodate
individualized and self-paced learning strategies;
4. Training is based on work that must be performed;
5. Training materials are directly related to the competency standards
and curriculum modules;
6. Assessment is based in the collection of evidence of the
performance of work to the industry required standard;
7. Training is based both on and off the job components;
8. Training program allows for recognition of prior learning(RPL)or
current competencies;
9. Training allows for multiple entry and exit;
10.Training programs are registered with the UTPRAS.
Role of the
Trainer:
1.Serves as a team member to determine what is

to be learned
2. Stimulates trainees’ motivation.
3. Manages learning: a consultation rather
than a provider of information; a facilitator of
the learning
4. Diagnose and solves learning problems
5. Evaluates student achievement
6. Assist learners to obtain individualized rewards
7. Assist each trainee in designing a personalized plan of
study.
8. Installs confidence in the learner by providing
experiences where learners may succeed
9. Serves as a model for desirable work habits, attitudes
and tasks performance in the occupational field
Role of
Trainees:
1. Trainees may select what they want to learn and when they want to
learn it, within reason.
2. learn at their own rate within program guidelines.
3. may request to receive credit for what they already know.
4. may choose how they want to learn-individually, on a one- to-one basis,
in small group, in large groups or with audio-visuals.
5. are responsible for what they learn and when they learn it.
6. decide when they are ready to perform each task or demonstrate
mastery of learning to a job-like level of proficiency before receiving
credit for the task.
Competency-
Based Learning
Materials?
Is simply a well– designed and carefully developed

learning materials that give trainees detailed instructions
to guide them through the learning process
How it can be used?
Work through the information Sheet

 Answer Self- check
 Perform Operation Sheet, Task, Job
and Perform Criteria Checklist.

Facilitating Learning Session On Bread and Pastry Production NC Ii

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Welcome to…

U-TECH ACADEMY INC.

BREAD AND PASTRY PRODUCTION NC II

8:00 am- 5:00 pm

1. Participate in workplace communication

1. Develop and update industry knowledge

1. Prepare and produce bakery products

 is a training delivery approach that focuses on the

1. The training is based on curriculum developed from the

1.Serves as a team member to determine what is

Is simply a well– designed and carefully developed

Work through the information Sheet

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