ASEAN National Trainer Assessment Task

TRAINING ON
ASEAN TOOLBOXES
ASSIGNMENT
Objectives:
1. To identify participants knowledge before and after the training
session
2. To identify participants’ comprehension on toolboxes through
composing training plan, session, and lesson learnt form
3. To identify participants’ satisfaction on the training program

Instruction:

1. Prepare the following training documents

a. Pre and post test

b. Learning /Training Plan

c. One Session Plans

d. Lesson learnt form

e. Feedback form

2. All documents must be submitted to the trainer before closing the program.

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Training on ASEAN Toolboxes Tasks

Pre & Post Test

No Questions Pre-Test Post-Test
Answer Answer
1 What is learning ecosystem
2 ASEAN MRA on Tourism Professionals.
MRA stands for …
3 What are the three key resources
underpin the MRA framework?
4 What is graduate profile in MRA-TP
context?
5 What is competency?
6 Mention 5 elements of competency!
7 Mention 5 key considerations in
performing competency!
8 Mentions the characteristics of CBT!
9 Being a trainer, do you need to liaise
with assessor? Why?
10 How many level in CATC? And how
many sub labour division?
11 Senior manager and supervisor are
equal to level?

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 ASEAN National Trainer Assessment Task

12 Number of competency standard

Number of qualification (CATC)
Number of job title (ACCSTP)

13 Mention 5 packaging rules

14 What are the components of ASEAN
Toolboxes
15 What is Competency Standard?
16 What’s the content of Trainee Manual?
17 What’s the content of Assessor
Manual?
18 How do you select learning material in
the Trainee Manual?
19 How do you use assessment tools in
the assessor manual?
20 Are all the components of toolboxes
ready to be used and implemented
100% without any adjustment? Why?

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Training on ASEAN Toolboxes Tasks

Learning /Training Plan

Name: EFE, SAM, MAR, PHA, Institution: SPB
Competency unit/Subject APPLY BASIC TECHNIQUES OF COMMERCIAL COOKERY

Training Organisation SPB

Client Food Production Students of SPB

Program name Certificate III Food Production (Cookery)

Number of learners 20

Purpose/focus To learn basic technique of Cookery

Qualification To contribute to completion of Diploma I in Cruise Line

Competency standards Unit: Apply Basic Techniques of Commercial Cookery (D1.HCC.CL2.01)

Profile of learner group High school graduates

Program duration (total) 50 Hours divided into 10 session including 6 hours assessment

Assessment Observation at the work place

Role play
Written test
Prerequisites Ability to use equipment, wet methods of cookery, dry methods of cookery

Resources Toolbox
Access to kitchen

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 ASEAN National Trainer Assessment Task

Venue information Kitchen Practice at SPB

Pre-program information or pre-work Read LMS

Administration Trainer activities are recorded on Teaching Log, Barcode

People to be informed Field of study coordinator lab

Safety Incident or hazard Report any incidents by filling the incident report form
issues reporting

Emergency procedures Tell the participant about the health protocol, escape procedures, break, toilet and others

OHS info for participants Wear mask at all times, frequently wash hands with soap and running water, and keep social
distancing
If any (for disable )
Specific support requirements of
learners
Coffee break, Wi-Fi, etc
Other organisational requirements

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Training on ASEAN Toolboxes Tasks

Learning program content

Name: EFE, SAM, MAR, PHA. Institution: SPB
Competency unit Apply Basic Techniques of Commercial Cookery (D1.HCC.CL2.01)

Delivery Schedule
Delivery Content Delivery Method Assessment Task Resources
Schedule Linkage Identify and list appropriate
resources from the ASEAN Tool
Box

Session 1 Prepare for next shift Element: 1 1 (slide no: 3-4)

a. Select appropriate cooking equipment to GD
prepare standard recipes

b. Use equipment in a safe manner GD,Demonstration, & 1 (slide no:5 - 12)

according to manufacturer’s and Practice
enterprise procedures

1 (slide no: 13-19)

c. Clean and store equipment as GD,Demontration, &
appropriate to enterprise procedures Practice

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 ASEAN National Trainer Assessment Task

Session Plan
LESSON PLAN Food Production (Cookery)
Unit: Apply basic techniques of commercial cookery Element 1: Select and use equipment
(D1.HCC.CL2.01)
Session 1 Trainee to: Practical: TM 9-28
a. Select appropriate cooking equipment to prepare  Simulation kitchen
standard recipes  Classroom
b. Use equipment in safe manner according to Theory:
manufacturer’s and enterprise procedures  Whiteboard; Power point; &
c. Clean and store equipment as appropriate to enterprise Work Sheet
procedures
Objective: To introduce the students to the cooking equipment, how to use them in safe manner and clean and store them.
Time Topic Class Activity Resources
5’ Pre-Activity  Show the trainees some pictures of cooking equipment that are commonly used in PPT 3-4
the kitchen
 Ask the trainees to guess the functions of each equipment
10’ Whilst-Activity  Ask the trainees to match the pictures of the equipment and the functions of each
equipment
 Discuss the answer
 Ask the trainees what they can cook by using each equipment

15 Whilst-Activity  Show the trainees a video about how to use a stove in safe manner PPT 5-12
 Ask the trainees what they saw on the video and what they learnt from the video
15” Whilst-Activity  Give the trainees a scrambled text about how to clean and store a stove PPT 13-19
 Ask them to rearrange the text into a good order
 Discuss the answer
 Show the video about the text (if any)
5’ Post Activity Trainer ask questions:
1. How to use blender/mixer safely?
2. How to clean and store them?

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 LESSON LEARNT LOG
Name:

Day 1 Lesson Learnt:

Corrective Action Plan:

Day 2 Lesson Learnt:

Corrective Action Plan:

Feedback Form
Session Date:
:
Please tell us how you rate your training experience ranking in order 1 (below expectations) to 6 (exceeded
expectations). Please feel free to add comments or suggestions. Thank you for your feedback.
Area Comments or suggestions
Relevance of the training to the company
1 2 3 4 5 6
Relevance of the training to your position
1 2 3 4 5 6
Relevance of the training to your career
1 2 3 4 5 6
Quality of the material presented
1 2 3 4 5 6
Trainer demonstrated good knowledge
1 2 3 4 5 6
Trainer developed good rapport with you
1 2 3 4 5 6
Were training objectives achieved?
1 2 3 4 5 6
Will the learning be of benefit to you In what ways?
1 2 3 4 5 6
Overall satisfaction with the training
1 2 3 4 5 6
Most useful part of the training:

Least useful part of the training:

Most useful part of the training:

Least useful part of the training:

Other comments or suggestions: