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Supervise
Work-Based
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Date Developed: Document No. BPPNCII-2023-00

NOVEMBER 20, Issued by:
2023
BREAD AND Date Revised:
PASTRY JANUARY AL-MANI FMPC
Page 1 of 15
PRODUCTION 10,2024 LEARNING SITE
NCII Developed by: FOR
SAJARAH M. AGRICULTURE
ZACARIA 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 Bread and Pastry
Production NCII. Please check the appropriate box of your
answer to the questions below.
BASIC COMPETENCIES
CAN I…? YE NO
S
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1. Obtain and convey workplace information 
2. Participate in workplace meetings and discussions 
3. Complete relevant work-related documents 
2. WORK IN TEAM ENVIRONMENT
4. Describe team role and scope 
5. Identify one’s role and responsibility within a team 
6. Work as a team member 
3. PRACTICE CAREER PROFESSIONALISM
7. Integrate personal objectives with organizational goals 
8. Set and meet work priorities 
9. Maintain professional growth and development 
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
10. identify hazards and risks 
11. Evaluate hazards and risks 
12. Control hazards and risks 
13. Maintain OHS awareness 
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.

2023
Page 2 of 15
COMM0N COMPETENCIES
CAN I…? YE NO
S
1. PERFORM WORK PLACE AND SAFETY PRACTICES
1. Follow workplace procedures for health, safety and 
security practices
2. Deal with emergency situations 
3. Deal with emergency situations 
2. PROVIDE EFFECTIVE CUSTUMER SERVICE
1. Greet customer 
2. Identify customer needs 
3. Deliver service to customer 
4. Handle queries through telephone, fax machine, internet
and email
5. Handle complaints, evaluation and recommendations
3. OBSERVE WORK PLACE HYGIENE PROCEDURES
1. Follow hygiene procedures 
2. Identify and prevent hygiene risks 
4. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
1. Seek information on the industry 
2. Update industry knowledge 
5. PERFORM COMPUTER OPERATIONS
1. Plan and prepare for task to be undertaken 
2. Input data into computer 
3. Access information using computer 
4. Produce/output data using computer system 
5.Maintain computer equipment and systems 

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CORE COMPETENCIES
CAN I…? YE NO
S
1. PREPARE AND PRODUCE BAKERY PRODUCTS
1. Prepare bakery products 
2. Decorate and present bakery products 
3. Store bakery products 
2. PREPARE AND PRODUCE PASTRY PRODUCTS
1. Prepare pastry products 
2. Decorate and present pastry products 
3. Store pastry products 
3. PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
1. Prepare sponge and cakes 
2. Prepare and use fillings 
3. Decorate cakes 
4. Present cakes 
5. Store cakes 
4. PREPARE AND DISPLAY PETITS FOURS
1. Prepare iced petits fours 
2. Prepare fresh petits fours 
3. Prepare marzipan petits fours 
4. Prepare caramelized petits fours 
5.Display petits fours 
6.Store petits fours 

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Evidences/Proof of Current Competencies(Sample)
Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation
Means of
Current competencies Proof/Evidence
validating
BASIC COMPETENCIES
1.1 Obtain and convey Certificate of Submitted
workplace information Achievement Authenticated
copy on
Certificate of
Achievement
1. 2. Participate in workplace Certificate of Submitted
meetings and discussions Achievement Authenticated
copy on
Certificate of
Achievement
1.3. Complete relevant work- Certificate of Submitted
related documents Achievement Authenticated
copy on
Certificate of
Achievement
2.1 Describe team role and Certificate of Submitted
scope Achievement Authenticated
copy on
Certificate of
Achievement
2.2 Identify one’s role and Certificate of Submitted
responsibility within a Achievement Authenticated
team copy on
Certificate of
Achievement
2.3 Work as a team Certificate of Submitted
member Achievement Authenticated
copy on
Certificate of
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Achievement
1. Integrate personal Certificate of Submitted
objectives with Achievement Authenticated
organizational goals copy on
Certificate of
Achievement
2. Set and meet work Certificate of Submitted
priorities Achievement Authenticated
copy on
Certificate of
Achievement
3. Maintain professional Certificate of Submitted
growth and development Achievement Authenticated
copy on
Certificate of
Achievement
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
1. identify hazards and risks Certificate of Submitted
Achievement Authenticated
copy on
Certificate of
Achievement
2. Evaluate hazards and risks Certificate of Submitted
copy on
Certificate of
Achievement
3. Control hazards and risks Certificate of Submitted
copy on
Certificate of
Achievement
4. Maintain OHS awareness Certificate of Submitted
copy on
Certificate of
Achievement

2023
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COMMON COMPETENCIES
1. Follow workplace Certificate of Submitted
procedures for health, Achievement Authenticated
safety and security copy on
practices Certificate of
Achievement
2. Deal with emergency Certificate of Submitted
situations Achievement Authenticated
copy on
Certificate of
Achievement
3. Deal with emergency Certificate of Submitted
situations Achievement Authenticated
copy on
Certificate of
Achievement
1. Greet customer Certificate of Submitted
copy on
Certificate of
Achievement
2. Identify customer needs Certificate of Submitted
copy on
Certificate of
Achievement
3. Deliver service to Certificate of Submitted
customer Achievement Authenticated
copy on
Certificate of
Achievement
1. Follow hygiene Certificate of Submitted
procedures Achievement Authenticated
copy on
Certificate of
Achievement
2. Identify and prevent Certificate of Submitted
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Page 7 of 15
hygiene risks Achievement Authenticated
copy on
Certificate of
Achievement
1. Seek information on the Certificate of Submitted
industry Achievement Authenticated
copy on
Certificate of
Achievement
2. Update industry Certificate of Submitted
knowledge Achievement Authenticated
copy on
Certificate of
Achievement
1. Plan and prepare for task to Certificate of Submitted
be undertaken Achievement Authenticated
copy on
Certificate of
Achievement
2. Input data into computer Certificate of Submitted

copy on
Certificate of
Achievement
3. Access information Certificate of Submitted

using computer Achievement Authenticated
copy on
Certificate of
Achievement
4. Produce/output data Certificate of Submitted
using computer system Achievement Authenticated
copy on
Certificate of
Achievement
5. .Maintain computer Certificate of Submitted
equipment and systems Achievement Authenticated
copy on
2023
Page 8 of 15
Certificate of
Achievement
CORE COMPETENCIES
4. Prepare pastry products Certificate of Submitted
Achievement Authenticate
d copy of
Certificate of
Achievement
s
5. Decorate and present Certificate of Submitted
pastry products Achievement Authenticate
d copy of
Certificate of
Achievement
s
6. Store pastry products Certificate of Submitted
d copy of
Certificate of
Achievement
s
6. Prepare sponge and Submitted
cakes Certificate of Authenticated
Achievement copy of
Certificate of
Achievements
7. Prepare and use fillings Certificate of Submitted
copy of
Certificate of
Achievements
8. Decorate cakes Certificate of Submitted
copy of
Certificate of
Achievements
9. Present cakes Certificate of Submitted

2023
Page 9 of 15
copy of
Certificate of
Achievements
10. Store cakes Certificate of Submitted
copy of
Certificate of
Achievements
1. Prepare iced petits fours Certificate of Submitted
d copy of
Certificate of
Achievement
2. Prepare fresh petits fours Certificate of Submitted
d copy of
Certificate of
Achievement
3. Prepare marzipan petits Certificate of Submitted
fours Achievement Authenticate
d copy of
Certificate of
Achievement
4. Prepare caramelized petits Certificate of Submitted
fours Achievement Authenticate
d copy of
Certificate of
Achievement
5.Display petits fours

2023
Page 10 of 15
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
BASIC COMPETENCIES
1.1 Obtain and 1.1 Obtaining and
convey workplace conveying workplace
information information
1.2 Participate in 1.2 Participating in
workplace workplace meetings
meetings and and discussions
discussions
1.3 Complete 1.3 Completing
relevant work- relevant work-related
related documents
documents
2.1 Describe team 2.1 Describe team
role and scope role and scope
2.2 Identify own role 2.2 Identifying own
and responsibility role and
within team responsibility within
team
2.3 Work as a team 2.3 Working as a
member team member

3.1 Integrate 3.1 Integrating
2023
Page 11 of 15
personal personal objectives
objectives with with organizational
organizational goals
goals
3.2 Set and meet 3.2 Set and meet
work priorities work priorities
3.3 Maintain 3.3 Maintaining
professional professional growth
growth and and development
development
4.PRACTICE OCCUPATIONAL HELATH AND SAFETY PROCEDURES
4.1 Identify hazards 4.1 Identifing
and risks hazards and risks
4.2 Evaluate 4.2 Evaluating
hazards and risks hazards and risks
4.3 Control hazards 4.3 Controling
and risks hazards and risks
4.4 Maintain OHS 4.4 Maintaining OHS
awareness awareness
COMMON COMPETENCIES
1. 1 Follow workplace 1. 1 Following
procedures for workplace procedures
health, safety and for health, safety and
security practices security practices
1.2 Deal with 1.2 Dealing with
emergency emergency situations
situations
1.3 Deal with 1.3 Dealing with
emergency emergency situations
situations
3.1 Greet customer 3.2 Greeting customer
3.2 Identify customer 3.2 Identifing customer
needs needs
3.2 Deliver service to 3.2 Delivering service
customer to customer

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3.3 Handle queries 3.3 Handling queries
through telephone, through telephone, fax
fax machine, machine, internet and
internet and email email
3.4 Handle complaints, 3.4 Handle complaints,
evaluation and evaluation and
recommendations recommendations
3.5 Handle complaints, 3.5 Handle complaints,
evaluation and evaluation and
recommendations recommendations
3.1 Follow hygiene 3.1 Follow hygiene
procedures procedures
3.2 Identify and 3.2 Identify and
prevent hygiene prevent hygiene risks
risks
4.1 Seek information 4.1 Seek information
on the industry on the industry
4.2. Update industry 4.2. Update industry
knowledge knowledge
5.1 Plan and prepare 5.1 Plan and prepare
for task to be for task to be
undertaken undertaken
5.2 Input data into 5.2 Input data into
computer computer
5.3 Access information 5.3 Access information
using computer using computer
5.4 Produce/output 5.4 Produce/output
data using computer data using computer
system system
5.5 Maintain computer 5.5 Maintain computer
equipment and equipment and systems
systems
CORE COMPETENCIES
1. PREPARE AND PRODUCE BAKERY PRODUCTS

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1.1 Prepare bakery 1.1 Preparing bakery
products products
1.2. Decorate and 1.2 Decorating and
present bakery present bakery
products products
1.3 Store bakery 1.3 Storing bakery
products products
2.1 Prepare pastry 2.1 Preparing pastry
products products
2.2 Decorate and 2.2 Decorating and
present pastry present pastry products
products
2.3 Store pastry 2.3 Storing pastry
products products
3.1 Prepare sponge 3.1 Preparing sponge
and cakes and cakes
3.2 Prepare and use 3.2 Preparing and use
fillings fillings
3.3 Decorate cakes 3.3 Decorate cakes
3.4 Present cakes 3.4 Presenting cakes
3.5 Store cakes 3.5 Storing cakes
4.1 Prepare iced petits 4.1 Preparing iced
fours petits fours
4.2 Prepare fresh 4.2 Preparing fresh
petits fours petits fours
4.3 Prepare marzipan 4.3 Preparing
petits fours marzipan petits fours
4.4 Prepare 4.4 Preparing

caramelized petits caramelized petits fours
fours
4.5 Display petits fours 4.5 Displaying petits
fours
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Page 14 of 15
4.6 Store petits fours 4.6 Storing petits fours
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
1.1 PREPARE AND PRODUCE
BAKERY PRODUCTS
a. Prepare bakery products
b. Decorate and present bakery Preparing and producing 25 hours

products bakery products.
c. Store bakery products

2023
Page 15 of 15
TRAINING PLAN
Qualification: BREAD AND PASTRY PRODUCTION NCII

Trainees’ Facilities/
Training Mode of Assessment Date and
Training Staff Tools and Venue
Activity/Task Training Method Time
Requirements Equipment
1. Prepare and 1.1 Prepare bakery Learning
produce products
School Base Sajarah resource Area AL-MANI Demonstrati November
bakery
Enterprise M. FMPC on/ 20,2023 –
products 1.2 Decorate and Practical
Zacaria Observation November
present bakery work area
with Oral 30,2023
products Guinibon Questioning
Bread Tools/ Datu
and Equipment Abdullah 8:00 –
1.3 Store bakery Pastry Sangki 12:00pm
products Product 1.Commercial Maguindana
ion mixers and o Del Sur
NCII attachments, 1:00- 4:00pm
2.Cutting
Trainer implements,
3.Scales 25hours
Measures,
4.Bowls,
5.Ovens
6.Moulds,
7.shapes and
cutters,
NOVEMBER 20, 2023 Issued by:
Date Revised:
JANUARY 10,2024
BREAD AND PASTRY Developed by:
AL-MANI FMPC LEARNING
Page 16 of 15
PRODUCTION NCII SAJARAH M. ZACARIA SITE FOR AGRICULTURE
Revision # 00
8.Baking
sheets and
9.containers,
10.Various
shapes and
sizes of pans
Training/
equipments
1. CBLM
2. Powerp
oint
present
ation
3. Loptop
4. White
board
Common
Personal
Protective
Equipment
1. Apron
2. Hair net
3. Face
mask

Date Revised:
JANUARY 10,2024
Page 17 of 15
Revision # 00
AL-MANI FMPC MAROUJA D. ANGELES SAJARAH M. ZACARIA
Institution’s Industry Industry Supervisor Trainee Coordinator

Date Revised:
JANUARY 10,2024
Page 18 of 15
Revision # 00
Technical Education and Skills Development Authority
___AL-MANI FMAPC LEARNING SITE___
TRAINEE’S RECORD BOOK
I.D.
Trainee’s No._______________
NAME: _SALAHUDIN G. KULNITA
QUALIFICATION: BREAD AND PASTRY PRODUCTION NCII
TRAINING DURATION : 116 HOURS
TRAINER: SAJARAH M. ZACARIA

Date Revised:
JANUARY 10,2024
Page 19 of 15
Revision # 00
Instructions:
This Trainees’ Record Book (TRB) 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 Trainees’ 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.

Date Revised:
JANUARY 10,2024
Page 20 of 15
Revision # 00
NOTES:
__________________________________________________________
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Date Revised:
JANUARY 10,2024
Page 21 of 15
Revision # 00
Date Revised:
JANUARY 10,2024
Page 22 of 15
Revision # 00
BASIC COMPETENCIES
Unit of Competency:1. PARTICIPATE IN WORKPLACE COMMUNICATION
NC Level I
Learning Task/Activity Required Date Accomplished Instructors
Outcome Remarks
 1. Obtain Obtaining and convey
and convey workplace information
workplace
information
 2. Participating in
Participate in workplace meetings
workplace and discussions
meetings and
discussions
 3.
Complete Completing relevant
relevant work related
work related documents
documents

__________________ ___________________
Trainee’s Signature Trainer’s Signature

Date Revised:
JANUARY 10,2024
Page 23 of 15
Revision # 00
Unit of Competency: 2. WORK IN TEAM ENVIRONMENT
NC Level I
Outcome Remarks
Describe Describing team role and
team role and scope
scope
Identify own
role and Identifying own role and
responsibility responsibility within
within team team
Work as a Working as a team
team member member
____________________ ______________________

Date Revised:
JANUARY 10,2024
Page 24 of 15
Revision # 00
Unit of Competency: 3 PRACTICE CAREER PROFESSIONALISM
NC Level I
Learning Task/Activity Date Accomplished Instructors
Outcome Required Remarks
Integrate Integrating personal
personal objectives with
objectives with organizational goals
organizational
goals
Set and meet Setting and meet
work priorities work priorities
Maintain
professional
Maintaining
growth and
professional growth
developmen
and developmen
_____________________ ______________________

Date Revised:
JANUARY 10,2024
Page 25 of 15
Revision # 00
Unit of Competency: 4 PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
NC Level I
Identify hazards Identifying
and risks hazards and
risks
Evaluate Evaluating
hazards and risks hazards and
risks
Control hazards
and risks Controlling
hazards and
risks
Maintain OHS
Maintaining OHS
_____________________ ____________________
Date Revised:
JANUARY 10,2024
Page 26 of 15
Revision # 00
COMMON COMPETENCIES
Unit of Competency: PERFORM WORK PLACE AND SAFETY PRACTICES

NC Level I
Follow workplace Following workplace
procedures for health, procedures for health,
safety and security safety and security
practices practices
Deal with emergency

situations Dealing with emergency
situations
Deal with Dealing with emergency
emergency situations situations
______________________ ____________________

Date Revised:
JANUARY 10,2024
Page 27 of 15
Revision # 00
UNIT OF COMPETENCY: PROVIDE EFFECTIVE CUSTUMER SERVICE
NC Level I
Outcome Remarks
 Greet customer Greeting customer
Identify customer
needs Identifying customer needs
Deliver service to
customer
Delivering service to
Handle queries customer
through
telephone, fax
machine, internet Handling queries through
and email telephone, fax machine,
internet and email
Handle
complaints,
evaluation and Handle complaints, evaluation
recommendations and recommendations
______________________ ____________________

Date Revised:
JANUARY 10,2024
AL-MANI FMPC
Page 28 of 15
PRODUCTION NCII SAJARAH M. LEARNING SITE
ZACARIA FOR AGRICULTURE
Revision # 00
Unit of Competency: OBSERVE WORK PLACE HYGIENE PROCEDURES
NC Level I
Outcome Remarks
 Follow Following hygiene procedures
hygiene
procedures
Identify and Identify and prevent hygiene

prevent risks
hygiene risks
______________________ ____________________

Date Revised:
JANUARY 10,2024
AL-MANI FMPC
Page 29 of 15
Revision # 00
Unit of Competency: DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
NC Level I
Outcome Remarks
 Seek Seek information on the
information industry
on the
industry
Update Updating industry knowledge

industry
knowledge
______________________ ____________________

Date Revised:
JANUARY 10,2024
AL-MANI FMPC
Page 30 of 15
Revision # 00
CORE COMPETENCY
UNIT OF COMPETENCY : . PREPARE AND PRODUCE BAKERY PRODUCTS

NC Level I
Learning Task/Activity Date Accomplished Instructors Remarks
Outcome Required
Prepare bakery Preparing bakery
products products
Decorate and Decorating and present

present bakery bakery products
products
Storing bakery
Store bakery products
products
______________________ ____________________
UNIT OF COMPETENCY : . PREPARE AND PRODUCE PASTRY PRODUCTS

NC Level I
Outcome Required
Prepare pastry Preparing pastry
products products
Decorate and Decorating and present

present pastry pastry products
products
Storing pastry products
Store pastry
products
______________________ ____________________

Date Revised:
JANUARY
BREAD AND PASTRY 10,2024 AL-MANI FMPC
Page 31 of 15
PRODUCTION NCII Developed by: LEARNING SITE
SAJARAH M. FOR
ZACARIA AGRICULTURE
Revision # 00
UNIT OF COMPETENCY : . PREPARE AND PRESENT GATEAUX, TORTES AND CAKES NC
Level I
Outcome Required
Prepare sponge Preparing sponge and
and cakes cakes
Prepare and use Preparing and use

fillings fillings
Decorate cakes Decorating cakes
Present cakes Presenting cakes
Store cakes Storing cakes
______________________ ____________________

Date Revised:
JANUARY
Page 32 of 15
SAJARAH M. FOR
ZACARIA AGRICULTURE
Revision # 00
UNIT OF COMPETENCY : . PREPARE AND DISPLAY PETITS FOURS
NC Level I
Outcome Required
Prepare iced Preparing iced petits
petits fours fours
Prepare fresh Preparing fresh petits

petits fours fours
Prepare Preparing marzipan

marzipan petits petits fours
fours
Prepare Preparing caramelized

caramelized petits fours
petits fours
Display petits Displaying petits fours

fours
Store petits Storing petits fours

fours
______________________ ____________________
Trainee’s Signature Trainer’s Signatur

Date Revised:
JANUARY
Page 33 of 15
SAJARAH M. FOR
ZACARIA AGRICULTURE
Revision # 00
RAINEE’S PROGRESS SHEET
Sajarah M.
Name : Salahudin G. Kulnita Trainer :
Zacaraia
Nominal
Qualification : BPP NCII : 25hours
Duration
Training Training Date Date Trainee’ Supervisor’s
Units of Competency Rating
Activity Duration Started Finished s Initial Initial
Prepare bakery 8hrs. November November
products 20,2023 20, 2023
Decorate and 8hrs. November November
present bakery 20,2023 20, 2023
PREPARE AND PRODUCE products
BAKERY PRODUCTS
Store bakery 9hrs. November November
products 20,2023 20, 2023
Total 25 hrs.
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

Date Revised:
JANUARY 10,2024
Page 34 of 15
Revision # 00
Technical Education and Skills Development Authority
Bangsa Moro Region in Muslim Mindanao
AL-MANI FMPC LEARNING SITE FOR AGRICULTURE
GUINIBON DATU ABDULLAH SANGKI MAGUINDANAO DEL SUR
SUMMARY REPORT OF TRAINING EVALUATION
Name of Institution :AL-MANI FMPC LEARNING SITE FOR AGRI
Training Program :BREAD AND PASTRY PRODUCTION NCII

Name of Trainer/s :SAJARAH M. ZACARIA
Date :November 20,2023 – January 08,2024
Duration (in hours) :116 hours
Number of Trainees :25
Prepared by :SAJARAH M. ZACARIA
Rationale:
(In this section, state some information about the evaluation
conducted and the process of evaluation. It is also possible to include the
reasons why you conducted the evaluation and the purpose of preparing
this report.)
Data Summary:
(The Area indicators in the succeeding forms are the areas used in
the evaluation of training.)

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TRAINING SESSION EVALUATION FORM
(trainer*s Job Performance)
Frequency distribution on the Trainer”s Job Performance

Area Indicator
WA DR MEAN
Trainers job performance 51 GOOD 2.8
RECOMMENDATION;
 Exhibit mastery of the subject/course
he/she is teaching
 Instill value of safety and orderliness
in the classroom and work shop.
Instills value of time
 Clarity of language

2023
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TRAINING SESSION EVALUATION FORM
(Training Content, Facilities and Support Staff)
Frequency distribution on the training Content, Facilities and

Support Staff
Area indicator WA DR MEAN
 Training content 14 VG 3.5
 Design and delivery 32 GOOD 3.2
 Training facilities/ resources 15 GOOD 3
 Support staff 3 GOOD 3
Average 64 GOOD 3.175
RECOMMENDATION:
 Valuable knowledge learned through5 the content of the course.
 Feedback about the performance of learners is given immediately.
 Equipment, supplies and materials are sufficient.
SUPERVISED INDUSTRIAL TRAINING (SIT)

OR ON THE JOB TRAINING (OJT)
EVALUATION FORM
Frequency distribution on the SIT or OJT Evaluation

2023
Page 37 of 15
Area indicator WA DR mean
 Institutional evaluation 4 VG 3
 Industry partner 3 G 2.81
3 G 2.59
Average
Recommendation:
 Did CVS conduct assessment of the STC/OJT program upon completion?
 Has the industry partner showed coordination with CVS in designed and
supervision of the SIT/OJT?
 Has the industry partner assigned a supervisor to oversee your work or
training?
 Was supervise effective in supervising you trough regular meetings.
Consultations and advices.
Prepared and verified by: Noted by:
SAJARAH M. ZACARIA MAROUJA D. ANGELES
(Signature over printed name) (Signature over printed name)

Person in-charge School Head/HR/Person in-charge

2023
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anothertEMPLATES SWBL

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Supervise

Date Developed: Document No. BPPNCII-2023-00

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

Date Developed: Document No. BPPNCII-2023-00

Date Developed: Document No. BPPNCII-2023-00

Date Developed: Document No. BPPNCII-2023-00

Form 1.2: Evidence of Current Competencies acquired related to

Date Developed: Document No. BPPNCII-2023-00

2. Input data into computer Certificate of Submitted

3. Access information Certificate of Submitted

Date Developed: Document No. BPPNCII-2023-00

Date Developed: Document No. BPPNCII-2023-00

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

Form 1.3 Summary of Current Competencies Versus Required

Required Units of Current Training

3. PRACTICE CAREER PROFESSIONALISM

Date Developed: Document No. BPPNCII-2023-00

Date Developed: Document No. BPPNCII-2023-00

4.4 Prepare 4.4 Preparing

b. Decorate and present bakery Preparing and producing 25 hours

c. Store bakery products

Date Developed: Document No. BPPNCII-2023-00

Qualification: BREAD AND PASTRY PRODUCTION NCII

Date Developed: Document No. BPPNCII-2023-00

Date Developed: Document No. BPPNCII-2023-00

TRAINEE’S RECORD BOOK

NAME: _SALAHUDIN G. KULNITA

QUALIFICATION: BREAD AND PASTRY PRODUCTION NCII

TRAINING DURATION : 116 HOURS

TRAINER: SAJARAH M. ZACARIA

Date Developed: Document No. BPPNCII-2023-00

Date Developed: Document No. BPPNCII-2023-00

Date Developed: Document No. BPPNCII-2023-00

Date Developed: Document No. BPPNCII-2023-00

Date Developed: Document No. BPPNCII-2023-00

Date Developed: Document No. BPPNCII-2023-00

Unit of Competency: PERFORM WORK PLACE AND SAFETY PRACTICES

Deal with emergency

Date Developed: Document No. BPPNCII-2023-00

Date Developed: Document No. BPPNCII-2023-00

Identify and Identify and prevent hygiene

Date Developed: Document No. BPPNCII-2023-00

Update Updating industry knowledge

Date Developed: Document No. BPPNCII-2023-00

UNIT OF COMPETENCY : . PREPARE AND PRODUCE BAKERY PRODUCTS

Decorate and Decorating and present

UNIT OF COMPETENCY : . PREPARE AND PRODUCE PASTRY PRODUCTS

Decorate and Decorating and present

Date Developed: Document No. BPPNCII-2023-00

Prepare and use Preparing and use

Decorate cakes Decorating cakes

Present cakes Presenting cakes

Store cakes Storing cakes

Date Developed: Document No. BPPNCII-2023-00

Prepare fresh Preparing fresh petits

Prepare Preparing marzipan

Prepare Preparing caramelized

Display petits Displaying petits fours

Store petits Storing petits fours

Date Developed: Document No. BPPNCII-2023-00

Date Developed: Document No. BPPNCII-2023-00

SUMMARY REPORT OF TRAINING EVALUATION