LEARNER'S RECORD BOOK

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LEARNER ID:____________

NAME: ANGELICA P. TUMAMAO

QUALIFICATION: BREAD AND PASTRY PRODUCTION NC II
TRAINING DURATION: 141 Hours
SUPERVISOR: ERZEN S. DAYAG
PARTNER INDUSTRY: ST. MATTHEW ACADEMY OF CAVITE
LEARNING FACILITATOR AR-JAY B. DOMINGO
Instructions:

This Learner’s Record Book (LRB) is intended to serve as record of all

accomplishment/task/activities while undergoing your 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
learners and industry supervisor.
The Learner’s 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 partner industry and with
the guidance of the industry supervisor. The industry supervisor will
likewise indicate his/her remarks on the “Supervisor’s Remarks” column
regarding the outcome of the task accomplished by the learners. Be sure
that you as learner will personally accomplish the task and confirmed by
your industry supervisor.

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 learning facilitator and submit the same
to the Vocational Instruction Supervisor (VIS) and shall form part of the
permanent learner’s document on file.

THANK YOU!
 UNIT OF COMPETENCY : PREPARE AND PRODUCE BAKERY PRODUCTS
MODULE TITLE : PREPARING AND PRODUCING BAKERY PRODUCTS
Task/s Date Supervisor’s
Learning Outcomes
Required Activity Accomplished Remarks

Selects, measure and weigh according to July 1, The

recipe 2024 group was
able to
1. Prepare Appropriate use of equipment, tools and
accomplis
bakery products materials
h the
given
activity
Prepare and Selects fillings and July 2, The
coating/icing, glazes and decorations 2024 group was
2. Decorate and able to
present bakery accomplis
products h the
given
activity
Identify Packaging materials for July 3, The
preservation of product freshness and 2024 group was
eating characteristics able to
3. Store bakery
accomplis
products
h the
given
activity

Learner’s Signature Supervisor’s Signature

 UNIT OF COMPETENCY : PREPARE AND PRODUCE PASTRY PRODUCTS
MODULE TITLE : PREPARING AND PRODUCING PASTRY PRODUCTS
Task/s Date Supervisor’s
Learning Outcomes
Required Activity Accomplished Remarks

Determine the variety an characteristics July 4, The group

of pastry 2024 had a little
difficulty
Select required oven temperature
in
1 Prepare pastry accomplis
products hing the
activity
but they
made to
finish it.
Identify Pastry products fillings and July 5, The group
decorations 2024 had a little
Demonstrate Pastry products difficulty
in
2. Decorate and
accomplis
present pastry
hing the
products
activity
but they
made to
finish it.
Selects, appropriate Packaging materials July 8, The group
2024 had a little
difficulty
in
3. Store pastry accomplis
products hing the
activity
but they
made to
finish it.

Learner’s Signature Supervisor’s Signature

 UNIT OF COMPETENCY : PREPARE AND PRESENT GATEAUX, TORTES AND
CAKES
MODULE TITLE : PREPARING AND PRESENTING GATEAUX, TORTES AND
CAKES
Task/s Date Supervisor’s
Learning Outcomes
Required Activity Accomplished Remarks

Prepare sponges and cakes July 9,

2024 The group
Cool sponges and cakes according to
1. Prepare was able
established standards and procedures
sponge and to
cakes accomplis
h the
given
activity
2. Prepare and Prepare and select Fillings July 10, The group
use fillings Select coatings and sidings 2024 was able
to
accomplis
Decorate suited sponges and cakes
3. Decorate h the
cakes Use suitable icing and decorations given
activity
Mark cakes or cut portion-control to July 11, The group
4. Present cakes
minimize wastage 2024 was able
to
Identify storage methods and techniques
accomplis
5. Store cakes h the
given
activity

Learner’s Signature Supervisor’s Signature

 UNIT OF COMPETENCY : PREPARE AND DISPLAY PETITS FOURS
MODULE TITLE : PREPARING AND DISPLAYING PETITS FOURS
Task/s Date Supervisor’s
Learning Outcomes
Required Activity Accomplished Remarks

1. Prepare iced petits Prepare and select Fillings July 12, The group
fours 2024 was able
Prepare Fondant icing
to
Selects, small choux paste shapes accomplis
2. Prepare fresh petits Prepare sweet paste, fillings and h the
fours blend given
activity
Prepare and Perform marzipan July 15, The group
fruits 2024 was able
3. Prepare marzipan to
petits fours Select coating and sidings for
accomplis
preservation and desire eating
h the
characteristics
given
4. Prepare caramelized Select Fresh fruits/fruit segments activity
petits fours for coating

Select Appropriate use of July 16, The group

5. Display petits fours receptacles for petits fours 2024 was able
to
Perform and Display Petits fours
accomplis
Store Petits fours according to h the
temperatures and conditions given
6. Store petits fours
Prepare Packaging materials for activity
Petits fours

Learner’s Signature Supervisor’s Signature

 UNIT OF COMPETENCY : PRESENT DESSERTS
MODULE TITLE : PRESENTING DESSERTS
Task/s Date Supervisor’s
Learning Outcomes
Required Activity Accomplished Remarks

1. Prepare and serve Prepare and perform Desserts July 17, The group
plated desserts 2024 was able
Display and Decorated Desserts
to
Determine and prepare Variety of accomplis
2. Plan, prepare and desserts h the
present dessert buffet
given
selection or plating
activity
Store Desserts with proper July 18, The group
temperature 2024 was able
to
3. Store and package Select Packaging materials for
accomplis
desserts Desserts
h the
given
activity

Learner’s Signature Supervisor’s Signature

NOTES: