WELCOME TO

Global Titan Institute Inc.

 MARLON D, SANTOS

BREAD AND PASTRY PRODUCTION NCII

GLOBAL TITAN INSTITUTE

PUROK 4 BAMBANG
BULAKAN,BULACAN
COMPETENCY BASES TRAINING

IT IS TRAINING APPROACH THAT FOCUSES ON THE COMPETENCY

DEVELOPMENT OF A LEARNER AS A RESULT OF A TRAINING

IT EMPHASIZES MOST ON WHAT THE LEARNER CAN ACTUALLY DO

FOCUSES ON THE OUTCOME RATHER THAN THE LEARNER

PROCESS WITHIN THE SPECIFIED TIME

IT IS CONCERNED WITH THE ATTAINMENT AND APPLICATION OF

KNOWLEDGE, SKILL AND ATTITUDE TO A SPECIFIC LEVEL OF
COMPETENCY
BASIC PRINCIPLES:
 The training is based on curriculum developed from the
competency standards;

 Learning is modular in its structure;

 training delivery is learner- centered and should accommodate

individualized and self-paced learning strategies;

 training is based on work that must be performed;

 training materials are directly related to the competency

standard and curriculum modules;

 Assessment is based in the collection of evidence of the

performance of work to the industry required standard;
Training is based both on and off the job components:

training program allows for recognition of prior learning

( RPL)
or current competency;

training allows for multiple entry and exit;

 training programs are registered with the UTPRAS.

ROLE OF THE CBT TRAINER
 Serves as a team member to determine what is to be learned

Stimulates trainee’s motivation

Manages learning a consultation rather than a provider of

information; a facilitator of the learning

 Diagnose and solve learning problems

 Evaluates students achievement

  Assist learners to obtain individualized rewards

 installs confidence in the learner by providing experiences where

learners may succed

 Serves as a model for desirable work habits, attitudes and tasks

performance in the occupational field

 Spends more time interacting with students on 1:1 or small group

basis

 Helps those students who really need help

 Accept reponsibility along with the student for the tasks learned or
not learned
ROLE OF THE CBT TRAINER

1, TEACHER
2, FACILITATOR
3, NEGOTIATOR
4, COORDINATOR
5, CURRICULUM DEVELOPER
6, INSTRUCTIONAL MATERIALS DEVELOPER
7, COUNSELOR
8, DEMONTRATOR
9, SESSION PLAN
PRE- ASSESSMENT
PURPOSE OF PRE ASSESSMENT

To determine trainee’s characteristics

 To recognize prior learning

To determine training needs

ROLE OF THE CBT TRAINEE

 Competency Based training is individualized

and “Learner-centered” Trainees, therefore,
pursue instruction for their personal goals and
objectives. The trainee spends most of his time in
directed self-study and practice, supervised by the
trainer who can provide immediate assistance and
feedback.
In CBT, Trainees have the following roles;

Trainees may select what they want to learn and when they want to learn it,
within reason.

 Trainees learn at their own rate within program qguidelines, They may speed
up, slow down, stop or even repeat a task.
 no
Student enters Review learning
Satisfactory
program package performance
Instructor observe Instructor rates
competency
performance performance
View
multimedia
materials

1, orientation yes
2, role or
trainer/trianee Use manual
3, administrative
RPL
4, organize larning Student attempts Student rates own
strategy tasks performance
Observe Have
Demonstration enough
competen
cy been
achieve
yes
Practice skill in
Student select workshop Exit
competency and program
receive instruction
Receive assistance no
and advise

Administrative learning
Provide material
Introduce CBLM
Introduce the use of achievement report
COMPETENCY BASED
TRAINING MATERIAL (CBLM)
Is a student-centerd learning approach that provides
the student with learning tools they need to learn at their
own pace and make choices about the sequences of their
learning
DECORATE OF PASTRY
DECORATING IS NOT LIMITED JUST TO BREAD,
CAKES AND COOKIES, BUT PASTRY, AS WELL AS
AND PIES AND TART, CAN BE DECORATED, AS WELL
TART
Baked dessert dish, a filled pastry base with an open top not
covered with pastry

a tart is a type of pastry, that is like a pie and we usually put some
types of food inside it, like barries, o r fruit


Mango Mousse Tart

This summer tart is light and not overly

sweet. It's topped with fresh sweet mango
slices and makes a beautiful dessert
centerpiece.
spring tarts-paper and stitch
Rhubarb Tarts
This recipe may seem like a lot of steps, but
really, it's made up of three mini recipes that are
each easy and delicious on their own. To make
these tarts as simple as possible, I suggest doing
most of the work in advance -- you can make the
rhubarb filling and tart shells a day ahead, then
all that's left is putting it all together!
Salted caramel tarts
Camilla hamid
Cestini Di frutta
PIE
A pie is a baked food. It has pastry crust with or without a pastry top., The
filling of a pie is either savoury ( with meat and/or vegetable) or sweet. Pies
often have a round or oval shape it originated in the United Kingdom.
STRAWBERRY CREAM PUFF
Pecan Pie Cheesecake
This dreamy Pecan Pie Cheesecake is the perfect
Thanksgiving treat. A combination of classic pecan pie and
creamy cheesecake makes a tasty twist of two traditional treats!
Mini vegan key lime pies
 
Mini key lime tarts that are vegan and
refined-sugar free! They also feature a
"buttery" almond crust!
Cream puff
A crean puff is a french dessert made out of a
pastry ball filled with whipped cream, custurd,
pastry cream, or ice cream Acream puff can also be
called aprofiterole
Classic Cream Puffs
Cream puffs are made from a choux pastry (aka pâte à
choux) which is just a light pastry dough made with flour, eggs,
butter, and water. The puffed up hollow shells are perfect for
filling with pastry…
The WHOot
 
Learn how to make the best ever cream puffs recipe.
We have a video tutorial to show you how plus we feature
some other favorite versions.
Classic French Cream Puffs
 
Cream Puffs are a classic French dessert filled with sweet
cream and dusted with powdered sugar. You haven’t enjoyed
a cream puff until you’ve tried one freshly baked. The Choux
pastry dough is easier
Homemade Cream Puffs
 
My famous Homemade Cream Puffs recipe: light and airy
cream puffs filled with vanilla pudding cream are always a hit
with family and anyone I've served them to. If you want an
impressive, pretty…
STRAWBERRY CREAM PUFF
QUALIFICATION
BREAD AND PASTRY PRODUCTION NC II
SECTOR
TOURISM SECTOR

CODE COMPETENCY
PREPARE AND PROCEDURE BAKERY PRODUCT
PREPARE AND PRODUCE PASTRY PRODUCT
PREPARE AND PRODUCE PETIT FOUR
PRESENT DESSERT
TRAINING FACILITY LAYOUT
E-LEARNING LABORAORY
DISTAANCE LEARNING AREA
INSTITUTIONAL ASSESSMENT AREA
TRAINER’S RESOURCES AREA
TOOL ROOM
PRACRICAL WORK AREA
LEARNIG RESOURCES AREA
CONTEXTUAL LEARNING RESOURCES AREA
SUPPORT SERVICE AREA
QUALIFICATION
BREAD AND PASTRY PRODUCTION NC II
SECTOR
TOURISM SECTOR

CODE COMPETENCY
PREPARE AND PROCEDURE BAKERY PRODUCT
PREPARE AND PRODUCE PASTRY PRODUCT
PREPARE AND PRODUCE PETIT FOUR
PRESENT DESSERT
 INSTITUTIONAL ASSESMENT METHODS

Portfolio
Written examinations
Observation with oral question
Demonstration
Training Activity Matrix
-Shows the list of activities, tools material,
Equipement and the schedule of training
Progress Chart
-Show the list of competencies you need to
perform as trainee. In here you can monitor
your program completion
Achievement Chart
-Show the different tasks/Activities you need
to perform as trainees
Training Activity Matrix
-Shows the list of activities, tools material, Equipement and
the schedule of training

Progress Chart
-Show the list of competencies you need to perform as trainee.
In here you can monitor your program completion
Achievement Chart
-Show the different tasks/Activities you need to
perform as trainees
 GRADING SYSTEM

Competent - Complied all the requirements

For issuance of training certificate per module

For endorsement of national assessment upon completion

of all modules and passing the institutional assessment

Not Yet Competent – With incomplete requirements