Supervise

Work-Based
Learning
FORM 1.1 SELF-ASSESSMENT CHECK
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary
data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.
CORE COMPETENCIES
CAN I…? YES NO
1. Prepare and produce bakery products
1.1 Prepare bakery products 
1.2 Decorate and present bakery products 
1.3 Store bakery products 
2. Prepare and produce pastry products
2.1 Prepare pastry products 
2.2 Decorate and present bakery products 
2.3 Store pastry products 
3. Present and prepare gateaux, tortes and cakes
3.1 Prepare sponge and cakes 
3.2 Prepare and use fillings 
3.3 Decorate cakes 
3.4 Present cakes 
3.5 Store cakes 
4. Prepare and display petits fours
4.1 Prepare iced petits fours 

4.2 Prepare petits fresh 

4.3 Prepare marzipan petits fours 

4.4 Prepare caramelized petits fours 

4.5 Display petits fours 

4.6 Store petits fours 

5. Present desserts
5.1 Present and serve plated desserts 
5.2 Plan , prepare and present dessert buffet selection or 
plating
CORE COMPETENCIES
CAN I…? YES NO
5.3 Store and package desserts 

Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.
 Evidences/Proof of Current Competencies

Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation

Current
Proof/Evidence Means of validating
competencies
1. Prepare and Certificate of Competency Authentic and Recent
produce in Bread and Pastry Certificate of Competency
pastry Production NC II issued by TESDA;
products Interview and
Demonstration
2. Present and Certificate of Employment Submitted recent
prepare Certificate of
gateaux, Employment
tortes and
cakes
3. Prepare and Training Certificate Presented valid and
display petits authentic Training
fours Certificate
Thru interview and actual
demonstration
4. Present Certificate of Competency Authentic and Recent
Desserts in Bread and Pastry Certificate of Competency
Production NC II issued by TESDA;
Interview and
Demonstration
 Identifying Training Gaps

From the accomplished Self-Assessment Check (Form 1.1) and the

evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.

Form 1.3 Summaries of Current Competencies Versus Required

Competencies

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirement
Outcomes based on CBC s
1. Prepare and produce bakery products
1.1 Prepare bakery 1.1 Prepare bakery
products products
1.2 Decorate and present 1.2 Decorate and
bakery products present bakery
products
1.3 Store bakery products 1.3 Store bakery
products
2. Prepare and produce pastry products
2.1 Prepare pastry 2.1 Prepare pastry
products products
2.2 Decorate and present 2.2 Decorate and
pastry products present pastry
products
2.3 Store bakery products 2.3 Store bakery products
3. Prepare and present gateaux, tortes and cakes
3.1 Prepare sponge and 3.1 Prepare sponge
cakes and cakes
3.2 Prepare and use 3.2 Prepare and use
fillings fillings
3.3 Decorate cakes 3.3 Decorate cakes
3.4 Present cakes 3.4 Present cakes
3.5 Store cakes 3.5 Store cakes
4. Prepare and display petits fours
4.1 Prepare iced petits 4.1 Prepare iced
fours petits fours
4.2 Prepare petits fresh 4.2 Prepare petits
fresh
4.3 Prepare marzipan 4.3 Prepare
 petits fours marzipan petits
fours
4.4 Prepare caramelized 4.4 Prepare
petits fours caramelized petits
fours
4.5 Display petits fours 4.5 Display petits
fours
4.6 Store petits fours 4.6 Store petits fours
5. Present desserts
5.1 Present and served 5.1 Present and
plated desserts served plated
desserts
5.2 Plan ,prepare and 5.2 Plan ,prepare
present dessert buffet and present dessert
selection or plating buffet selection or
plating
5.3 Store and package 5.3 Store and
desserts package desserts

Using Form No.1.4, convert the Training Gaps into a Training

Needs/Requirements. Refer to the CBC in identifying the Module Title or
Unit of Competency of the training needs identified.

Form No. 1.4: Training Needs

Module
Gaps Title/Module of Duration (hours)
Instruction
1. Prepare bakery
10 hrs
products
2. Decorate and
Prepare and produce
present bakery 9 hours
bakery products
products
3. Store bakery
6 hours
products
 TRAINING PLAN
Qualification: BREAD AND PASTRY PRODUCTION

Date
Trainees’ Training Training Mode of Facilities/Tools Assessment
Staff Venue and
Requirements Activity/Task Training and Equipment Method
Time
Prepare and Produce Bakery Products
 Prepare bakery 1.1 Required On-the-Job Industry  Personal Bread Demonstration
products ingredients are Training/In Manager Protective Talk and Interview
selected dustry /Industr equipment
measured and Immersion y  Small hand
weighed Supervis tools
1.2 A variety of or/Focal  Heavy duty
bakery Person equipments
products are  Pans and pots
prepare  Measuring
1.3 Appropriate equipment
equipment are  Set of knives
used  Calculator
1.4 Bakery  CD’s, VHS
products are
 Hand-outs
baked
1.5 Required oven
temperature
are selected to
bake goods

2.1 A variety of On-the-Job Industry  Spatula

 Decorate and Bread Demonstration
fillings and Training/In Manager  Parchment
present bakery Talk
 products coating/icing, dustry /Industr paper and Interview
glazes and Immersion y  Piping bag
decorations for Supervis  Pastry brush
bakery products or/Focal  pastry bag
are prepared Person  turntable
2.2 Bakery  serrated knife
products are filled  grater
and decorated  Seeds and
nuts, fresh and
2.3 Bakery items
preserved/cryst
are finished
allized fruits
2.4 Baked  Ganache,
products are fondants,
presented flavored and
colored sugar,
butter creams
 Savory fillings,
jellies and
glazes

Bread
 Store bakery 3.1 Bakery products
On-the-Job Industry  Storage area Talk
products are stored Demonstration
Training/In Manager  Packaging and
3.2 Packaging are and Interview
dustry /Industr labeling
selected
Immersion y materials
appropriate
Supervis  Bakery
or/Focal products
Person  Containers
 Display cabinet
 Refrigerator
Prepared by: Conforme: Noted:

JOYCE G. VENTURA
Trainer Focal, Industry Training Instruction Supervisor
 Technical Education and Skills Development Authority
___(your institution)___

LEARNER’S RECORD BOOK

I.D.

Trainee’s No._______________

NAME:
QUALIFICATION: BREAD AND PASTRY PRODUCTION NC
II

TRAINING DURATION:

TRAINER: JOYCE G. VENTURA

Instructions:
This Learner’s’ Record Book (LRB) is intended to
serve as record of all accomplishment/task/activities while
undergoing training in the industry. It will eventually
become evidence that can be submitted for portfolio
assessment and for whatever purpose it will serve you. It is
therefore important that all its contents are viably entered
by both the trainees and instructor.
The Lrainees’ Record Book contains all the required
competencies in your chosen qualification. All you have to
do is to fill in the column “Task Required” and “Date
Accomplished” with all the activities in accordance with the
training program and to be taken up in the school and
with the guidance of the instructor. The instructor will
likewise indicate his/her remarks on the “Instructors
Remarks” column regarding the outcome of the task
accomplished by the trainees. Be sure that the trainee will
personally accomplish the task and confirmed by the
instructor.
It is of great importance that the content should be
written legibly on ink. Avoid any corrections or erasures
and maintain the cleanliness of this record.
This will be collected by your trainer and submit the
same to the Vocational Instruction Supervisor (VIS) and
shall form part of the permanent trainee’s document on
file.

THANK YOU.
Unit of Competency: 1 Prepare and Produce Bakery temperatur
Products e are
selected to
bake goods
Learning Task/Activity Date Instructor
Outcome Required Accomplishe s Remarks
d 2.1 A variety of
 Decorate fillings and
Prepare and and coating/icing,
Produce present glazes and
Bakery bakery decorations for
Products products bakery
 Prepare 1.6 Required products are
bakery ingredients prepared
products are
selected 2.2 Bakery
measured products are
and filled and
weighed decorated
1.7 A variety of 2.3 Bakery
bakery items are
products finished
are prepare
2.4 Baked
1.8 Appropriat
products are
e
presented
equipment
are used
1.9 Bakery  Store 3.3 Bakery
products bakery products
are baked products are stored
1.10 Required 3.4 Packaging
oven are selected
 appropriate Unit of Competency: 2Prepare and Produce Pastry
Products

__________________ ___________________
Date
Trainee’s Signature Facilitator’s Signature Learning Task/Activity Instructors
Accomplish
Outcome Required Remarks
ed
Prepare and
Produce
Pastry
Products

 Prepare
pastry 1.1 Required
products ingredients are
selected,
measured and
Weighed
1.2 A variety of
pastry
products are
prepared
1.3 Appropriate
equipment are
used
1.4 Pastry
products are
baked
1.5 Required
oven
 temperature  Store 3.1 Pastry
are selected to pastry products are
bake products stored
Goods 3.2 Packaging
are selected
 Decorate appropriate
2.1A variety of
and fillings and
present coating/icing,
pastry glazes and ____________________ ______________________
products decorations for Trainee’s Signature Facilitator’s Signature
pastry
products are
prepared
2.2 Pastry
products are
filled and
decorated,
where
required and
appropriate
2.3 Pastry
products are
finished
2.4 Baked
pastry
products are
presented
Unit of Competency: 3 PREPARE AND PRESENT and cakes
GATEAUX, TORTES AND CAKES are cooled

 Prepare 2.1 Fillings

Learning Task/Activity Date Instructors and use are prepared
Outcome Required Accomplishe Remarks fillings and selected
d 2.2 Slice or
Prepare and layer
Present sponges and
Gateaux, cakes are
Tortes and filled and
Cakes assembled
2.3 Coatings
 Prepare 1.1 and sidings
sponge Ingredients are selected
and cakes are selected,
measured  Decorate 3.1 Sponges
and weighed cakes and cakes
1.2 Required are
oven decorated
temperature suited to the
is selected to product and
bake goods occasion
1.3 Sponges 3.2 Suitable
and cakes icings and
are prepared decorations
1.4 are used
Appropriate
equipment
are used  Present 4.1 Cakes
1.5 Sponges cakes are
 presented
4.2 Unit of Competency: 4 Prepare and Display Petits Fours
Equipment
are selected
and used Learning Task/Activity Date Instructors
4.3 Product Outcome Required Accomplishe Remarks
freshness, d
appearances Prepare
and eating and
qualities are Display
maintained Petits
4.4 Cakes Fours
are marked
or cut  Prepare 1.1 Sponges
portion- iced petits and bases are
controlled to fours prepared, cut
minimize and assembled
wastage 1.2 Fillings are
prepared with
the required
 Store 5.1 Cakes flavors and
cakes are stored consistency
5.2 Storage 1.3 Fondant
methods are icing are
identified brought
1.4 Decorations
are designed
and used

2.1 A selection
of small choux
 Prepare paste shapes with egg whites,
fresh are baked and piped into
petits decorated shapes and
fours 2.2 Baked sealed/browned
sweet paste are with applied
prepared and heat, according
blended to
2.3 Fillings are enterprise
prepared and practice
used
2.4 Garnishes,
glazes and 4.1 Fresh
finished are fruits/fruit
used segments are
selected and
coated
 Prepare 4.2 Sandwich
3.1 Quality caramelize dried fruits or
marzipan is d petits nuts are filled
 Prepare flavored and fours with flavored
marzipan shaped to marzipan
petits produce mini- and coated with
fours sized pale amber-
Fruits colored caramel
3.2 Marzipan
fruits are 5.1 Appropriate
coated to receptacles are
preserve selected and
desired eating prepared for
characteristics petits
and softened fours
 Display 5.2 Petits fours
petits are displayed
fours creatively to Unit of Competency: 5PRESENT DESSERTS
enhance
customer
Appeal

6.1 Petits fours

are stored in
proper
temperatures
and conditions
to maintain
maximum
 Store eating qualities,
petits appearance and
fours freshness
6.2 Petits fours
are packaged
 Learning Task/Activity Date Instructors
Outcome Required Accomplishe Remarks
d
Present
Desserts

 Present 1.1 Desserts

and serve are portioned
plated and
desserts presented
1.2 Desserts
are plated
and
decorated

 Plan 2.1 Dessert

prepare buffet
and services are
present planned and
buffet utilized
selection 2.2 Variety of
and plating desserts are
prepared and

 Store and 3.1 Desserts

package are store
desserts 3.2 Desserts
are packaged
 TRAINEE’S PROGRESS SHEET

Name : Facilitator : JOYCE G. VENTURA

BREAD AND PASTRY Nominal
Qualification : : 25 HOURS
PRODUCTION NC II Duration
Training Date Leaners’s Supervisor’s
Units of Competency Training Activity Date Finished Rating
Duration Started Initial Initial

Prepare and Produce Bakery Products

 LO1. Prepare bakery 1.1 Required 10 hours

products ingredients are
selected
measured and
weighed
1.2 A variety of
bakery
products are
prepare
1.3 Appropriate
equipment are
used
1.4 Bakery
products are
baked
1.5 Required oven
temperature are
selected to bake
goods
 LO2. Decorate and 2.1 A variety of 9 hours
 present bakery fillings and
products coating/icing,
glazes and
decorations for
bakery products
are prepared
2.2 Bakery
products are filled
and decorated
2.3 Bakery items
are finished
2.4 Baked
products are
presented
 LO3. Store bakery 3.1 Bakery 6 hours
products products are
stored
3.2 Packaging are
selected
Total
Note: The trainee and the supervisor must have a copy of this form. The column for rating maybe used either by giving a numerical rating or simply
indicating competent or not yet competent. For purposes of analysis, you may require industry supervisors to give a numerical rating for the performance
of your trainees. Please take note however that in TESDA, we do not use numerical rating