Supervise Work-Based Training

OVERVIEW
This module covers the knowledge, skills and
attitude in Supervising Work-Based Materials. It
includes identifying trainees’ requirements, preparing
training plan, monitoring work-based training and
evaluating the effectiveness of work-based training
against its objectives.
LEARNING OUTCOMES:
1. Establish training requirements for trainees;
2. Monitor work-based training; and
3. Review and evaluate work-based learning
effectiveness;
LO. 1 Establish training requirements for trainees

Contents:
1. Work-Based Training
 What is Work-Based Training
 Types Of Work-Based Training
 Objectives of Work-Based Training (Discussed in the CBLM)

2. Dual Training System

 The Dual Training System in the Philippines
3. Industry Linkage
Establishing industry linkage
MOA
MOU

4. Trainee’s Training Requirement

 1. determine the current competencies of the
trainees/group of trainees
 2. identify trainees’ training requirement
5. Training Plan
 Prepare a training plan in accordance with the identified
trainees’ training requirement

What is a Training Plan?

What to include in the training plan
Steps in Preparing the Training Plan
 TRAINING PLAN
Qualification: ______________________________
Trainee’s Training Activity / Task Mode of Staff Facilities / Venue Assessment Date and
Training Training Tools and Arrangement Time
Requirements Equipment

These are the These are activities / This refers to The The Resources The place Assessment Schedule
competencies task that the trainees the medium personnel that would be where the and judgment of the
or learning need to perform to used to involved in needed during training will on quality of training
outcomes that learn the competencies deliver the the training the conduct of be evidence in
the trainees or learning outcome. training / (trainer / the program. conducted. In order to
need to learn (this should be facilitate the training You could use this instance, conclude
based on the discussed with the learning coordinator / the TR / CBC it could be a whether you
results of the industry trainer / supervisor / as reference simulated achieved the
training needs supervisor of the etc). if workplace or learning
assessment company / actual possible, the the actual objectives or
workplace.) name of the workplace not
person should (industry /
be written company).
 TRAINING PLAN
Qualification: Bread and Pastry Production NC II

Pre-training activities
1.Search for prospective industry partners
2.Send proposal letters (follow-up and visitation)
3. Set an appointment for presentation
4.Presentation
5.Conduct Site Visit for work-based training plan
6.Finalize the Training Plan and Memorandum of Agreement
(MOA) or Memorandum of Understanding (MOU).
7. Present the Training Plan and MOA/MOU for approval
8. Placement of the trainees in the Industry
 TRAINING PLAN
Qualification: Bread and Pastry Production NC II
rainees’ Training Training Mode of Facilities/Tools Assessment Date and
Staff Venue
Requirements Activity/Task Training and Equipment Method Time

epare and present gateaux, tortes and cakes

O1: PREPARE 1. Select, measure OJT Angel Measuring Direct August
AKES and weigh Stanly Tools and Angel’ Observation 26, to
ingredients. (Industry weighing s 30, 2022
Supervisor) scales, Bakes 6am to 2
2. Select required Deck Oven hop pm
oven temperature
to bake goods Freezer

3. Prepare
shortened cakes
and foam type
cakes.

4.Differentiate the
mixing methods
used for shortened
cakes and foam-
SUPERVISE WORK -BASED LEARNING
Deliverables(outputs)
1.FORM 4.1-4.1 (Self Assessment Checklist)
2.FORM 4.1-4.2 DETERMINING AND VALIDATING
TRAINEES CURRENT COMPETENCY/IES
3.FORM 4.1-4.3: COMPARING AND CROSS MATCHING OF
COMPETENCIES
4.FORM 4.1-4.4: TRAINEES TRAINING REQUIREMENT
5.FORM 4.1-5.1: Training Plan
SUPERVISE WORK -BASED LEARNING
Deliverables(outputs)
6. FORM 4.2-1.1: REQUIRED TRAINING FACILTIES FOR WORK-
BASED TRAINING
7. MOA or MOU
8. TRAINEE PROGRESS SHEET
9. TRAINEE'S RECORD BOOK (TRB)
10.TRAINING SESSION EVALUATION FORM
11. Interpretation and Analysis of Program Evaluation