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    The training plan outlines the requirements for Jeselle Marie O. Oliva to qualify in Bread and Pastry Production NC II. Over the course of a week, she will receive on-the-job training from Angeline C. Recto in preparing and displaying petit fours using commercial mixers and tools. She will also learn to present other desserts through a dessert trolley presentation and properly store and package leftovers. Her skills will be directly observed and assessed during the scheduled training sessions at DEMROS Café and Restaurant.

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    The training plan outlines the requirements for Jeselle Marie O. Oliva to qualify in Bread and Pastry Production NC II. Over the course of a week, she will receive on-the-job training from Angeline C. Recto in preparing and displaying petit fours using commercial mixers and tools. She will also learn to present other desserts through a dessert trolley presentation and properly store and package leftovers. Her skills will be directly observed and assessed during the scheduled training sessions at DEMROS Café and Restaurant.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    6 views1 page

    Ojt/ Institution Based

    Uploaded by

    wenifredo recto
    The training plan outlines the requirements for Jeselle Marie O. Oliva to qualify in Bread and Pastry Production NC II. Over the course of a week, she will receive on-the-job training from Angeline C. Recto in preparing and displaying petit fours using commercial mixers and tools. She will also learn to present other desserts through a dessert trolley presentation and properly store and package leftovers. Her skills will be directly observed and assessed during the scheduled training sessions at DEMROS Café and Restaurant.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    TRAINING PLAN

    Qualification: __Bread and Pastry Production NC II___


    Trainee: ___Jeselle Marie O. Oliva___________________
    Trainer: ___Angeline C. Recto________________________
    Trainees’ Training Mode of Staff Facilities/ Venue Assessment Date
    Training Activity/Task Training Tools and Arrangement and
    Requirements Equipment Time
    Prepare and Prepare iced Ojt/ Babylyn R.  Commercial Industry/ Direct April
    display petit petits fours Institution Mejaro mixers and DEMROS Observation 13,
    fours Prepare fresh based attachment Café and Demonstration 2023
    petits fours Restaurant 8:00
     Cutting
    Prepare marzipan am-
    petits fours
    implements
    5:00
    Prepare  Cake and
    pm
    caramelized sponge tins
    petits fours and moulds April
    Display petits  Bowls 17,
    fours  Ovens 2023
    Store petits fours  Piping bags 8:00
    and am-
    attachment 5:00
    pm

    Present desserts Prepare other Ojt Babylyn R.  Commercial Industry/ Direct April
    types of desserts Mejaro mixers and DEMROS Observation 18,
    Plan, prepare and attachment Café and Demonstration 2023
    conduct a dessert Restaurant 8:00
     Cutting
    trolley am-
    presentation
    implements
    5:00
    Store and  Cake and pm
    package desserts sponge tins and
    moulds April
     Bowls 21,
     Ovens 2023
     Piping bags 8:00
    and am-
    attachments 5:00
    pm

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