Data Gathering Instrument for Trainee’s Characteristics

Please answer the following instrument according to the

characteristics described below. Encircle the letter of your choice that best
describes you as a learner. Blank spaces are provided for some data that
need your response.
Characteristics of learners

Language, Average grade in: Average grade in:

literacy and English Math
numeracy (LL&N)
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
a. 75 to 79 e. 75 to 79

Cultural and Ethnicity/culture:

language a. Ifugao
background
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others( please specify)_____________

Education & Highest Educational Attainment:

general a. High School Level
knowledge
b. High School Graduate
c. College Level
d. College Graduate
e. with units in Master’s degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Sex a. Male
b. Female

BREAD AND Date Developed: Document No.

PASTRY AUGUST 2020 Issued by:
PRODUCTION NC II Date Revised:
Page 1 of 10
Developed by:
IHGNHS
Prepare and
produce pastry GRACE FAITH
products ROA ECHEVERIA Revision # 00
 Characteristics of learners
Age Your age: _____
Physical ability 1. Disabilities(if any)_____________________
2. Existing Health Conditions (Existing illness
if any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________

Previous Bread and Pastry Production Certificates

experience with a. NC Holder for Bread and Pastry Production
the topic NC II
b. Bread and Pastry Production NC II Trainer

Number of years as a competency trainer

______

Previous List down trainings related to NC

learning
experience Bread and Pastry Production NC II

National Certificates acquired and NC level

Training Level
completed Bread and Pastry Production NC II

Special courses Other courses related to NC

a. Units in education
b. Master’s degree units in education
c. Others(please specify)
_________________________

Learning styles a. Visual - The visual learner takes mental

pictures of information given, so in order
for this kind of learner to retain
information, oral or written, presentations
of new information must contain diagrams
and drawings, preferably in color. The
visual learner can't concentrate with a lot
of activity around him and will focus better

BREAD AND Date Developed: Document No.

PASTRY AUGUST 2020 Issued by:
PRODUCTION NC II Date Revised:
Page 2 of 10
Developed by:
IHGNHS
Prepare and
produce pastry GRACE FAITH
products ROA ECHEVERIA Revision # 00
 Characteristics of learners

and learn faster in a quiet study

environment.
b. Kinesthetic - described as the students in
the classroom, who have problems sitting
still and who often bounce their legs while
tapping their fingers on the desks. They are
often referred to as hyperactive students
with concentration issues.
c. Auditory- a learner who has the ability to
remember speeches and lectures in detail
but has a hard time with written text.
Having to read long texts is pointless and
will not be retained by the auditory learner
unless it is read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities
where they can watch, listen and then
review what has happened.
f. Theorist - Learns most when ideas are
linked to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others(please specify)
___________________________

BREAD AND Date Developed: Document No.

PASTRY AUGUST 2020 Issued by:
PRODUCTION NC II Date Revised:
Page 3 of 10
Developed by:
IHGNHS
Prepare and
produce pastry GRACE FAITH
products ROA ECHEVERIA Revision # 00
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.

CAN I?... YES NO

BASIC COMPETENCIES
1. Participate in workplace communication √
1.1 Obtain and convey workplace information √
1.2 Participate in workplace meeting and discussion √
1.3 Complete relevant work related documents √
2. Work in team environment √
2.1 Describe team role and scope √
2.2 Identify own role and responsibility within team √
2.3 Work as a team member √

3. Practice career professionalism √

3.1 Integrate personal objectives with
√
organizational goals
3.2 Set and meet work priorities √
3.3 Maintain professional growth and development √

4. Practice occupational health and safety procedures √

4.1 Identify hazards and risks √
4.2 Evaluate hazards and risks √
4.3 Control hazards and risks √
4.4 Maintain OHS awareness √
COMMON COMPETENCIES
1. Perform workplace and safety practices √
1.1 Follow workplace procedures for health, safety and
√
security practices
1.2 Deal with emergency situations √
1.3 Maintain safe personal presentation standards √
2. Provide effective customer service √
2.1 Greet customer √
2.2 Identify customer needs √
 2.3 Deliver service to customer √
2.4 Handle queries through telephone, fax machine,
√
internet and email
2.5 Handle complaints, evaluation and
√
recommendations
3. Observe workplace hygiene √
1 Follow hygiene procedures √
2 Identify and prevent hygiene risks √
4. Develop and update industry knowledge √
4.1 Seek information on the industry √
4.2 Update industry knowledge √
5. Perform computer operations √
5.1 Plan and prepare for task to be undertaken √
5.2 Input data into computer √
5.3 Access information using computer √
5.4 Produce/output data using computer system √
5.5 Maintain computer equipment and systems √
CORE COMPETENCIES

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 pastry products √
2.3 Store pastry products √
3. Prepare and present gateaux, tortes and cakes √
3.1 Prepare sponge and cakes √
3.2 Prepare and use fillings √
3.3 Decorate cake √
3.4 Present cakes √
3.5 Store cakes √
4. Prepare and display petits fours √
4.1 Prepare iced petits fours √
 4.2 Prepare fresh petits fours √
4.3 Prepare marzipan petits fours √
4.4 Prepare caramelized petits fours √
4.5 Display petits fours √
4.6 Store petits fours √
5. Present dessert √
5.1 Present and serve plated desserts √
5.2 Plan, prepare and present dessert buffet √
selection or platin
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
Prepare and Training in Prepare &
produce bakery Produce Bakery Products
products leading to Bread and
Pastry Production NC II Demonstration
conducted by Cagayan de
Oro (Bugo) School of Arts
& Trade
Prepare and Training in Prepare &
produce pastry Produce Bakery Products
products leading to Bread and
Pastry Production NC II Demonstration
conducted by Cagayan de
Oro (Bugo) School of Arts
& Trade
 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 Summary of Current Competencies Versus Required
Competencies (Sample)

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirement
Outcomes based on CBC s
1. Prepare and produce bakery products
Prepare bakery products Prepare bakery
products
Decorate and present Decorate and
bakery products present bakery
products
Store bakery products Store bakery
products
2. Prepare and produce pastry products
Prepare pastry products Prepare pastry
products
Decorate and present Decorate and
pastry products present pastry
products
Store pastry products Store pastry
products
3. Prepare and present gateaux, tortes and cakes
Prepare sponge and cakes Prepare sponge and
cakes
Prepare and use fillings Prepare and use
fillings
Decorate cake Decorate cake
Present cakes Present cakes
Store cakes Store cakes
4. Prepare and display petits fours
Prepare iced petits fours Prepare iced petits
fours
 Prepare fresh petits fours Prepare fresh petits
fours
Prepare marzipan petits Prepare marzipan
fours petits fours
Prepare caramelized petits Prepare caramelized
fours petits fours
Display petits fours Display petits fours
Store petits fours Store petits fours
5. Present dessert
Present and serve plated Present and serve
desserts plated desserts
Plan, prepare and present Plan, prepare and
dessert buffet selection or present dessert
platin buffet selection or
platin
Store and package desserts Store and 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 (Sample)

Training Needs Module Title/Module of

Instruction
 (Learning Outcomes)
Prepare sponge and cakes
Prepare and use fillings Prepare and present
Decorate cake gateaux, tortes and cakes

Present cakes
Store cakes
Prepare iced petits fours
Prepare fresh petits fours
Prepare marzipan petits fours Prepare and display petits
Prepare caramelized petits fours fours

Display petits fours

Store petits fours
Present and serve plated desserts
Plan, prepare and present dessert buffet Present dessert
selection or platin
Store and package desserts