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Orientation Day: Celerina H. Cuizon
Orientation Day: Celerina H. Cuizon
CELERINA H. CUIZON
Trainer in BPP NC II
SKILL-POWER INSTITUTE
Innovative Courses | International Standards
• Cookery NC II
ASSESSMENT
• Food and Beverages Services NC II
• Bread And Pastry Production NC II
• Local Guiding Services NC II
• Travel Services NC II
• Front Office Services NC II
ACADEMIC TRACK
• Caregiving NC II
ABM I Accountancy, Business and
• Health Care Services NC II
Management Strand, Accounting,
• Bookkeeping NC II
Advertising, Business, Marketing
• Housekeeping NC II
Leading to: BS in Business
• Bartending NC II
Administration
• Computer Systems Services NC II
HUMSS Humanities and Social
• Electronic Product Assembly and Servicing NC II
Sciences. Leading to: Bachelor in
• Dressmaking NC II
Elementary Education, early childhood
• Hilot Wellness Massage NC II
Education, Special Education(SPED)
• Hairdressing NC II
Bachelor in Secondary Education
• Beauty Care NC II
• Trainers Methodology 1
Attendance…
Pre-Training
Assessments
Trainee’s
characteristics
Pretest
Self-Assessment
checklist
TRAINING DELIVERY
CBT COMPETENCY–BASED
TRAINING
In a Competency Based Training system, the unit of
progression is mastery of specific knowledge and skills
and it is learner-centered.
It focuses on the
- competency development of the learner,
- emphasizes on what the learner can do,
- concern with the attainment of the application
of KNOWLEDGE, SKILLS and ATTITUDE to a
specific level of competency.
TRAINING DELIVERY
CBT COMPETENCY–BASED
TRAINING
In a Competency Based Training system, the unit of
progression is mastery of specific knowledge and skills
and it is learner-centered.
It focuses on the
- competency development of the learner,
- emphasizes on what the learner can do,
- concern with the attainment of the application
of KNOWLEDGE, SKILLS and ATTITUDE to a
specific level of competency.
CBT PRINCIPLES
1.
COMPETENCY-BASED TRAINING
• ORIENTATION
• ROLE OF TRAINER / TRAINEES
• ROLE OF TRAINER
To Facilitate
To provide guidance
To provide feedback
• ROLE OF TRAINEES
To accomplish what is required
To present the performed task
To monitor his/her own accomplishment
To be responsible
STUDENT ENTERS THE
PROGRAM
• ORIENTATION
• ROLE OF TRAINER / TRAINEES
• ADMINISTER RPL/TNA
• IDENTIFIYING TRAINING NEEDS
• Organize Learning Strategies
A well-designed and carefully developed learning materials
that give the trainees detailed instructions to guide
through the learning process.
STUDENT selects competency Contents:
and receive instructions
Information Sheets
Self-Checks and Answer key
Task Sheets
• Administer Learning
Job Sheets
Agreement
Performance Test
• Provide Materials
Performance Checklist
• Introduce CBLM
STUDENT ENTERS THE
PROGRAM
• ORIENTATION
• ROLE OF TRAINER / TRAINEES
• ADMINISTER RPL/TNA
• IDENTIFIYING TRAINING NEEDS
• Organize Learning Strategies
• Administer Learning
Practice Skills in
workshop
tasks performance
NO
Agreement Satisfactorily
• Provide Materials YES performed
• Introduce CBLM
Receive Assistance Competency
and Feedback
• Use Achievement & Progress
EXIT Program
Chart
• Institutional Assessment
• National Assessment
COC / NC
• Modular / Self-pace of learning
• Lecture or Active lecture
• Viewing of visual presentations, slides and
videos
• Demonstration
• Group discussion
• Peer-teaching and mentoring
• OJT
BREAD AND PASTRY
PRODUCTION NC II
BASIC COMPETENCIES
Participate in workplace communication
Work in team environment
Practice career professionalism
Practice occupational health and safety
procedures
COMMON COMPETENCIES
Develop and update industry knowledge
Observe workplace hygiene procedures
Perform computer operations
Perform workplace and safety practices
Provide effective customer service
BPP NC II
• CORE COMPETENCY
CANTEEN
SUPPORT
PRACTICAL WORK AREA SERVICE AREA
STUDENT’S /
TRAINEES’ PARK
LEARNING RESOURCE AREA
COMPUTER LABORATORY
GUARD CR CR
HOUSE FEMALE MALE DISTANCE LEARNING AREA
WAITING AREA
EXIT ENTRANCE
END….
Reminders:
1. Practice safety
2. Clean as you Go
3. Be considerate to
others
4. Inform the trainer if
problem occur
5. Do the task in an
organized manner
Title:
PREPARE BAKERY PRODUCTS:
Preparation of Cakes with special fillings and coating and
presentation of finished products.
Performance Objective:
Given the necessary materials, tools and equipment, the trainee
must be able to prepare baked products, and on Regular and Special
Fillings and coating / Icing, Glazes and decorations