Supervised Work-Based Learning

Republic of the Philippines

Technical Education and Skills Development Authority
Region I
Luciano Millan Memorial School of Arts and Trades
Asingan, Pangasinan

TRAINING PLAN

Qualification: BREAD AND PASTRY PRODUCTION NCII

Mode of
Trainees’ Training Training Facilities/Tools Assessmen Date and
Trainin Staff Venue
Requirements Activity/Task and Equipment t Method Time
g
2. Prepare And
Produce Pastry
Products

2.1 Prepare • Personal

pastry products Selecting , On-Job- Manager Protective Goldilocks Oral September 18
measuring and Training Industry Equipment Carmen questionin , 2019
weighing ingredients • Commercial Rosales g
and Supervisor 9 Days
mixers and Direct
Industry Industry 7:00 am-
attachments Observatio
Preparing variety of immersi Focal 12:00nn
• Cutting n
pastry products on Person
implements Demonstra 1:00pm-
• Scales, tion 5:00pm
Preparing equipment measures
to be use in pastry
 products • Bowls
• Ovens
• Molds, shapes
Baking pastry and cutter
products according • Baking sheets
to enterprise and containers
standards • Various
shapes and
sizes of pans
Classifying required
temperature in • Calculator
baking pastries • CD’s, VHS
• Hand-outs

2.2 Decorate and Preparing fillings, On-Job- Manager • Commercial Goldilocks Oral September
present coatings/icing, Training Industry mixers and Carmen questionin 19, 2019
pastry products glazes and attachments Rosales g
and Supervisor 8 hours
decorating pastry • Cutting Direct
Industry Industry implements Observatio 8:00 am-
immersi Focal • Scales, n 12:00nn
Preparing pastry on Person measures Demonstra 1:00pm-
filled and decorated • Pastry brush tion 5:00pm
with the enterprise • pastry bag
standards
• Bowls
• ovens
Presenting pastry • Baking sheets
with the desired and containers
characteristics • Seeds and
nuts, fresh
and
Baking and preserved/crys
presenting pastry tallized fruits
products • Ganache,
fondants,
flavored and
colored sugar,
 butter creams
• Savory fillings,
jellies and
glazes
• Tuile
• Flowers and
leaves, herbs,
biscuits
• Chocolate
powder, icings

2.3 Store pastry Storing pastry On-Job- Manager • Storage area Goldilocks Oral September
products products Training Industry • Packaging Carmen questionin 20, 2019
and Supervisor and labeling Rosales g 8 hours
materials Direct
Preserving and Industry Industry • Bakery Observatio 8:00 am-
maintain the immersi Focal products n 12:00nn
freshness of the on Person • Containers Demonstra 1:00pm-
product • Display tion 5:00pm
cabinet
• Refrigerator
 Republic of the Philippines
Technical Education and Skills
Development Authority
Region I
LUCIANO MILLAN MEMORIAL SCHOOL OF ARTS AND
TRADES
Asingan, Pangasinan

TRAINEE’S RECORD BOOK

I.D.

Trainee’s No._______________

NAME: RUSSELL CHRISTIAN DELA CRUZ

QUALIFICATION: BREAD AND PASTRY PRODUCTION NC II

TRAINING DURATION: 105 HOURS

TRAINER: JOSEPHINE M. VIDAL

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.
NOTES:
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Unit of Competency: 1 PREPARE AND PRODUCE BAKERY Unit of Competency: 2 PREPARE AND PRODUCE PASTRY
PRODUCTS PRODUCTS
NC Level II NC Level II
Learning Task/Activity Date Instructors Learning Task/Activity Date Instructor
Outcome Required Accomplished Remarks Outcome Required Accomplished s
Remarks
• Prepare
bakery • Prepare Selecting ,
products pastry measuring and
products weighing
• Decorate ingredients
and present
bakery
products Preparing
variety of
• Store pastry
bakery products
products
Preparing
. equipment to
Trainee’s Signature Trainer’s Signature be use in
pastry
products

Baking pastry
products
according to
enterprise
standards

Classifying
required
temperature in
 baking pastries freshness of
the product

• Decorate and Preparing

present fillings,
pastry coatings/icing,
products glazes and
decorating Trainee’s Signature Trainer’s Signature
pastry

Preparing
pastry filled
and decorated
with the
enterprise
standards

Presenting
pastry with the
desired
characteristics

Baking and
presenting
pastry
products

• Store pastry Storing pastry

products products

Preserving and
maintain the
Unit of Competency: 3 PREPARE AND PRESENT GATEAUX, Unit of Competency: 4 PREPARE AND DISPLAY PETITS FOURS
TORTES AND CAKES NC Level II
NC Level II
Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks
Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks • Prepare
iced petits
• Prepare four
sponge and • Prepare
cakes fresh petits
Fours
• Prepare and • Prepare
use fillings marzipan
petits fours
• Decorate • Prepare
cakes caramelized
petits fours
• Present cakes • Display
petits fours
• Store cakes • Store petits
four

Trainee’s Signature Trainer’s Signature Trainee’s Signature Trainer’s Signature

 Unit of Competency: 5 PRESENT DESSERTS
NC Level II
Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks
• Prepare
and serve
plated
desserts

• Plan,
prepare and
present
dessert
buffet
selection or
plating

• Store and
package
desserts

Trainee’s Signature Trainer’s Signature

 TRAINEE’S PROGRESS SHEET

Russell Christian Dela

Name : Trainer : Josephine M. Vidal
Cruz
Bread and Pastry Nominal
Qualification : : 105 hours
Production NC II Duration
Training Date Date Trainee’s Supervisor’s
Units of Competency Training Activity Rating
Duration Started Finished Initial Initial
Core Competencies 09/ 15/19 09/24/19
Prepare and produce 1. Prepare pastry 180 hours 09/15/19 09/24/19
pastry products product

2. Decorate and 180 hours

present pastry
product

3. Store pastry 180 hours

product
540
Total
hours
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
PROGRAM EVALUATION WORKSHEET

RATER A
PREPARATION Poor/ Fair/ Good/ Very Outsta
Unsatis Satisfa Adequa Good/ nding
factory ctory te Very
Satisfa
Preparing pastry ctory
1 2 3
products 4 5
1. Selecting , measuring
and weighing ingredients
2. Preparing variety of
pastry products
3. Preparing equipment to
be use in pastry products
4. Baking pastry products
according to enterprise
standards
5. Classifying required
temperature in baking
pastries

RATER B

PREPARATION Poor/ Fair/ Good/ Very Outstan

Unsatis Satisfac Adequa Good/ ding
factory tory te Very
Satisfac
tory
Decorating and
1 2 3
presenting 4 5
pastry products
1. Preparing fillings,
coatings/icing, glazes and
decorating pastry
2. Preparing pastry filled
and decorated with the
enterprise standards
3. Presenting pastry with
the desired characteristics
4. Baking and presenting
 pastry products

RATER C

PREPARATION Poor/ Fair/ Good/ Very Outstan

Unsatis Satisfac Adequat Good/ ding
factory tory e Very
Satisfac
tory
Store pastry products 1 2
4 5
3
Storing pastry products
Preserving and maintain
the freshness of the
product

Average Ratings

PREPARATION Average
1.Preparing pastry 3.4/S
products

2. Decorating and 3.75/VS

presenting
pastry products
3. Storing pastry products 4/VS
 Average Ratings
Range:

0.00 - 1.49 = Poor/Unsatisfactory

1.50 - 2.49 = Fair/ Adequate

2.50 - 3.49 = Good/Satisfactory

3.50 - 4.49 = Very Good/Very Satisfactory

4.50 - 5.0 = Outstanding

General
Interpretation:__________________________________________________

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Recommendation:
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