TRAINER’S METHODOLOGY COURSE

LEVEL 1

BREAD AND PASTRY PRODUCTION NCII

Sector: TOURISM
Qualification Title: BREAD AND PASTRY PRODUCTION NCII
Unit of Competency: PREPARE AND PRODUCE BAKERY PRODUCTS

Technical Education and Skills Development Authority

SIBUGAY TECHNICAL INSTITUTE INCORPOATED
LOWER TAWAY, IPIL, ZAMBOANGA SIBUGAY
 PLAN TRAINING SESSION

BREAD AND PASTRY PRODUCTION NCII

 TABLE OF CONTENT

I. PLAN TRAINING SESSION

Data Gathering Checklist ……………………………….….…… 1-3

Self-Assessment Checklist …………………………………….... 4

Evidence/ Proof of Evidence ………………………………........ 5-6

Identifying Training Gaps ………………………………............ 7-8

Training Needs ……………………………………………………... 9

Session Plan ………………………………………………………... 10-17

Competency-Based Learning Material …………………….

LEARNING OUTCOME # 1 PREPARE BAKERY PRODUCTS…… 21-23

LEARNING EXERIENCES………………………………………….….… 24-25

INFORMATION SHEET 1.1-1…………………………………………… 26

SELF CHECK 1.1-1……………………………………………..…….... 76
ANSWER KEY 1.1-1……………………………………………..…….... 77
INFORMATION SHEET 1.1-2……………………………..…..………… 80
SELF CHECK 1.1-2……………………………………………….…….. 92-93
ANSWER KEY 1.1-2…………………..……………..………………….. 94
INFORMATION SHEET 1.1-3……………………..…..…………….….. 97
SELF CHECK 1.1-3…………………………..…………………………. 118
ANSWER KEY 1.1-3……………………………………..…………....… 119
INFORMATION SHEET 1.1-4…………………………………….…...... 122
SELF CHECK 1.1-4…………………………………………….……..... 137
ANSWER KEY 1.1-4…………………………………………………...... 138
INFORMATION SHEET 1.1-5……………………………..…………….. 141
SELF CHECK 1.1-5………………………………………..…..........…. 160
ANSWER KEY 1.1-5………………………………………..……........... 161
LEARNING OUTCOME # 2 DECORATE AND PRESENT BAKERY
PRODUCTS……………………………………………………….. 167-169

LEARNING EXPERIENCES………………………………………... 170-171

INFORMATION SHEET 1.2-1……………………………………… 172

SELF CHECK 1.2-1………………………………………….……. 187
ANSWER KEY 1.2-1………………………………………………. 188
INORMATION SHEET 1.2-2………………………………..………191

SELF CHECK 1.2-2…………………………………….…….…....198

ANSWER KEY 1.2-2…………………………………..……………199

INFORMATION SHEET 1.2-3………………………….……………202

SELF CHECK 1.2-3……………………….…………….………….214

ANSWER KEY 1.2-3………………….…….…………….…………215

INFORMATION SHEET 1.2-4……………….…………….……..… 218

SELF CHECK 1.2-4………………………….……….…….….……234

ANSWER KEY 1.2-4………………………….…………….…….... 235

LEARNING OUTCOME # 3 STORE BAKERY PRODUCTS..…. 241-242

LEARNING EXPERIENCES……………………….……………..…. 243-244

INFORMATION SHEET 1.3-1…………………………….……...... 245

SELF CHECK 1.3-1……………………………………………….... 251-252
ANSWER KEY 1.3-1…………………………………………….….. 253
INFORMATION SHEET 1.3-2………………………………………. 256
SELF CHECK 1.3-2……………………………………………....... 264
ANSWER KEY 1.3-2……………………………………………..…. 265
Bibliography ……………………………………………………… 268-269

Evidence Plan ……………………………………………………. 270-271

Table of Specification …………………………………………… 272-273

Assessment Tools …………………………………………….…. 274-285

Answer Key ……………………………………………………..… 286-288

Performance Test ………………………………………………... 289-299

Questioning tool …………………………………………..…….. 300-302

Observation Checklist ……………………………………..…… 303-305

Inventory of Training Materials Template ………………..… 306-308

Workshop layout ……………………………………………..….. 309