Supervise

Work-Based
Learning

Sample 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
Age Your age: _____
Physical ability 1. Disabilities(if any)_____________________
2. Existing Health Conditions (Existing illness
if any)
a. None
b. Asthma
 Characteristics of learners

c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________

Previous TM Certificates
experience with a. TQ certified
the topic b. TM graduate
c. TM trainer
d. TM lead trainer
Number of years as a competency trainer
______

Previous List down trainings related to TM

learning ___________________________
experience ___________________________
___________________________
National Certificates acquired and NC level
Training Level
completed ___________________________
___________________________

Special courses Other courses related to TM

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
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
 Characteristics of learners

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)
___________________________

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.

BASIC COMPETENCIES
CAN I…? YES NO
1.

2.

3.

4.

COMMON COMPETENCIES
CAN I…? YES NO

√
√
COMMON COMPETENCIES
CAN I…? YES NO

√
√

√
√

√
√
√
√
√

√
√
√

√
√
√
√

CORE COMPETENCIES
CAN I…? YES NO
CORE COMPETENCIES
CAN I…? YES NO

Evidences/Proof of Current Competencies (Sample)

Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation
 Current
Proof/Evidence Means of validating
competencies
 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.

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirement
Outcomes based on CBC s
2.
 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)

Module
Gaps Title/Module of Duration (hours)
Instruction
FORM 4.2
DETERMINING AND VALIDATING
TRAINEES CURRENT COMPETENCY/IES

Identify Current Competencies acquired related to Job/Occupation

and Indicate Proof of Evidence

Current competencies Proof of Evidence

1. Prepare and produce bakery National Certificate II
products
2. Prepare and produce pastry National Certificate II
3. Prepare and present gateaux, National Certificate II
tortes and cakes
4. Prepare and serve other types National Certificate II
of desserts
5. Prepare and display petits National Certificate II
fours
FORM 4.3
COMPARING AND CROSS MATCHING OF COMPETENCIES

Required Units of
Current Training
Competency/Learning
Competencies Gaps/Requirements
Outcomes
1. Prepare and Produce bakery products
1.1-1 Prepare 1.1-1 Prepare
bakery bakery
products products
1.1-2 Decorate 1.1-2 Decorate
and present and present
bakery bakery
products products
1.1-3 Store 1.1-3 Store
bakery bakery
products products
2. Prepare and produce pastry products
2.1-1 Prepare 2.1-1 Prepare
pastry pastry
products products
2.1-2 Decorate 2.1-2 Decorate
and present and present
pastry pastry
products products
2.1-3 Store 2.1-3 Store
pastry pastry
products products
3 .Prepare and Present Gateaux, tortes and cakes
3.1-1 Prepare 3.1-1 Prepare
sponge and sponge and
cakes cakes
3.1-2 Prepare 3.1-2 Prepare
and use fillings and use fillings
3.1-3 Decorate 3.1-3 Decorate
 cakes cakes
3.1-4 Present 3.1-4 Present
cakes cakes
3.1-5 Store 3.1-5 Store cakes
cakes
4.Prepare and serve other types of desserts
4.1-1 Prepare 4.1-1 Prepare
other types other types of
of desserts desserts
4.1-2 Plan, 4.1-2 Plan,
prepare and prepare and
conduct a conduct a
dessert dessert trolley
trolley presentation
presentation
4.1-3 Store 4.1-3 Store and
and package package
5. Prepare and display petits fours
5.1-1 Prepare 5.1-1 Prepare
iced petits iced petits
fours fours
5. 1-2 Prepare 5. 1-2 Prepare
fresh petits fresh petits
fours fours
5.1-3 Prepare 5.1-3 Prepare
marzipan marzipan
petits fours petits fours
5.1-4 Prepare 5.1-4 Prepare
caramelized caramelized
petits fours petits fours
5.1-5 Display 5.1-5 Display
petits fours petits fours
5.1-6 Store 5.1-6 Store petits
petits fours fours
 Learning Objective: INFORMATION SHEET 4.1-2
TRAINEES’ TRAINING REQUIREMENT

After reading this INFORMATION SHEET, YOU MUST be able to:

1. determine the current
Determine trainees’ current competency competencies of the
trainees/group of trainees
2. identify trainees’ training requirement

To be able to determine the trainees’ training requirement, it is very

important to determine first their current competencies, in order to
determine the training gaps.
The trainer can determine trainees’ current competency by:
1. Checking with the trainee
When you meet the trainees, subject them to an oral interview or
simple written test if needed. If the learner is having a hard time to write or
understand in English language, use a simple language that the learner may
easily understand like using a local dialect.
2. Research
Analyze any pre session information available like enrollment or pre
application form and other related documents such as:
 reports on previous competency assessment undertaken
 resume or curriculum vitae
 enterprise training and assessment records
 performance report from supervisor
 TRAINEES TRAINING REQUIREMENT

Module
Gaps Title/Module of Duration (hours)
Instruction
2.1-1 Prepare pastry Preparing Pastry 8hrs
products Products
2.1-2 Decorate and Decorating and 8hrs
present Presenting pastry
pastry products
products
2.1-3 Store pastry Storing pastry 9hrs
products products
 Average Ratings

PREPARATION Average
1. Workshop layout
conforms with the
components of a CBT
workshop
2. Number of CBLM is
sufficient
3. Objectives of every
training session is well
explained
4. Expected
activities/outputs are
clarified
 TRAINING PLAN
Qualification: Bread and Pastry Production NC II
Trainees’
Training Mode of Facilities/Tools Assessment
Training Staff Venue Date and Time
Activity/Task Training and Equipment Arrangement
Requirements
for training facilities just copy and paste from training Regulation
 TRAINEE’S PROGRESS SHEET

ALMIE F,
Name : PRINCESS LADY GAZO Trainer :
GUINTAASON
Bread and Pastry Nominal
Qualification : : 141 hours
Production NC II Duration
Training Training Date Date Trainee’s Supervisor’s
Units of Competency Rating
Activity Duration Started Finished Initial Initial

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 ratings
TECHNICAL EDUCATION SKILLS DEVELOPMENT AUTHORITY Instructions:
BHLL VOCATIONAL TECHNICAL SCHOOL AND TRAINING This Trainees’ Record Book (TRB) is intended to serve as
CENTER, INC. 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
TRAINEE’S RECORD BOOK purpose it will serve you. It is therefore important that all its
contents are viably entered by both the trainees and instructor.
The Trainees’ Record Book contains all the required
competencies in your chosen qualification. All you have to do is
I.D. 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
Trainee’s No._______________ 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.
NAME: HAZEL MAE
It is of great importance that the content should be
written legibly on ink. Avoid any corrections or erasures and
QUALIFICATION: Bread and Pastry Production_ 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
TRAINING DURATION: 141 HOURS form part of the permanent trainee’s document on file.

TRAINER: _ALMIE F. GUINTAASON THANK YOU.

NOTES:
Unit of Competency1: PREPARE AND PRODUCE BAKERY
PRODUCTS
__________________________________________________________
__________________________________________________________ NC Level II
__________________________________________________________ Learning Task/Activity Date Instructors
__________________________________________________________ Outcome Required Accomplished Remarks
__________________________________________________________  Prepare
bakery
__________________________________________________________ products
__________________________________________________________  Decorate
__________________________________________________________ and
present
__________________________________________________________ bakery
__________________________________________________________ products
 Store
__________________________________________________________ bakery
__________________________________________________________ products
__________________________________________________________
__________________________________________________________ __________________ ___________________
__________________________________________________________ Trainee’s Signature Trainer’s Signature
Unit of Competency: 4 PREPARE AND SERVE OTHER TYPES
OF DESSERTS
NC Level II
Learning Task/Activity Date Instructor
Outcome Required Accomplishe s Remarks
d
 Prepare
other types
of desserts
 Plan, prepare
and conduct
a dessert
trolley
presentation
 Store and
package

_____________________ ____________________
Trainee’s Signature Trainer’s Signature
 TRAINING SESSION EVALUATION FORM
INSTRUCTIONS:
This post-training evaluation instrument is intended to measure how
satisfactorily your trainer has done his job during the whole duration of your
training. Please give your honest rating by checking on the corresponding cell of
your response. Your answers will be treated with utmost confidentiality.

Poor/ Fair/ Good/ Very Outstandin

Unsatisfac- Satisf Adequ Good/ g
tory actory ate Very
SHARON RUIZ Satisfa
ctory
1 2 3
4 5
1. Orients trainees about
CBT, the use of CBLM
and the evaluation
system
2. Discusses clearly the
unit of competencies
and outcomes to be
attained at the start of
every module
3. Exhibits mastery of
the subject/course
he/she is teaching
4. Motivates and elicits
active participation
from the students or
trainees
5. Keeps records of
evidence/s of
competency
attainment of each
student/trainees
6. Instil value of safety
and orderliness in the
classrooms and
workshops
7. Instils the value of
teamwork and positive
work values
8. Instils good grooming
and hygiene
9. Instils value of time
10. Quality of voice
while teaching
11. Clarity of
language/dialect used
in teaching
12. Provides extra
attention to trainees
and students with
specific learning needs
13. Attends classes
regularly and promptly
14. Shows energy and
enthusiasm while
teaching
15. Maximizes use of
training supplies and
materials
16. Dresses
appropriately
17. Shows empathy
18. Demonstrates self-
control
RATER A

PREPARATION Poor/ Fair/ Good/ Very Outstan

Unsatis Satisfa Adequa Good/ ding
factory ctory te Very
Satisfa
ctory
1 2 3
4 5
1. Workshop layout x
conforms with the
components of a CBT
workshop
2. Number of CBLM is x
sufficient
3. Objectives of every x
training session is well
explained
4. Expected x
activities/outputs are
clarified

RATER B

PREPARATION Poor/ Fair/ Good/ Very Outstan

Unsatisf Satisfac Adequat Good/ ding
actory tory e Very
Satisfac
tory
1 2 3
4 5
1. Workshop layout x
conforms with the
components of a CBT
workshop
2. Number of CBLM is x
sufficient
3. Objectives of every x
training session is well
explained
4. Expected x
activities/outputs are
clarified