Plan

Training
Session

Date Developed:

Trainers
Methodology Level
I
Templates

July 2010

Date Revised:
February 2012

Developed by:
Redilyn C. Agub

Document No.
Issued by:
NTTA
Revision # 01

Page
vii

of

Sample Data Gathering Instrument for Trainees

Characteristics
Please answer the following instrument according to the
characteristics described below. Encircle the letter of your choice that
best describes you as a learner. Blank spaces are provided for some data
that need your response.
Characteristics of learners
Language,
literacy and
numeracy
(LL&N)

Cultural and
language
background

Average grade in:

Average grade in:

English

Math

a. 95 and above

a. 95 and above

b. 90 to 94

b. 90 to 94

c. 85 to 89

c. 85 to 89

d. 80 to 84

d. 80 to 84

a. 75 to 79

e. 75 to 79

Ethnicity/culture:
a. Ifugao
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others( please specify)_____________

Education &
general
knowledge

Highest Educational Attainment:

a. High School Level
b. High School Graduate
c. College Level
d. College Graduate
e. with units in Masters degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate

Sex

a. Male

Trainers
Methodology Level
I
Templates

Date Developed:
July 2010

Date Revised:
February 2012

Developed by:
Redilyn
C.
Agub

Document No. NTTA-TM1-01

Issued by:
NTTA
Revision # 01

Page 2 of 250

Characteristics of learners
b. Female

Age

Your age: _____

Physical ability

Previous
experience with
the topic

1. Disabilities(if any)_____________________
2. Existing Health Conditions (Existing illness
if any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________
TM Certificates
a. TQ certified
b. TM graduate
c. TM trainer
d. TM lead trainer
Number of years as a competency trainer
______

Previous
learning
experience

List down trainings related to TM

___________________________
___________________________
___________________________

Training Level
completed

National Certificates acquired and NC level

___________________________
___________________________

Special courses

Other courses related to TM

a. Units in education
b. Masters degree units in education
c. Others(please specify)
_________________________

Learning styles

a. Visual - The visual learner takes mental

pictures of information given, so in order
for this kind of learner to retain
information, oral or written, presentations
of new information must contain diagrams
and drawings, preferably in color. The
visual learner can't concentrate with a lot
of activity around him and will focus
better and learn faster in a quiet study

Trainers
Methodology Level
I
Templates

Date Developed:
July 2010

Date Revised:
February 2012

Developed by:
Redilyn
C.
Agub

Document No. NTTA-TM1-01

Issued by:
NTTA
Revision # 01

Page 3 of 250

Characteristics of learners
environment.
b. Kinesthetic - described as the students in
the classroom, who have problems sitting
still and who often bounce their legs while
tapping their fingers on the desks. They
are often referred to as hyperactive
students with concentration issues.
c. Auditory- a learner who has the ability to
remember speeches and lectures in detail
but has a hard time with written text.
Having to read long texts is pointless and
will not be retained by the auditory
learner unless it is read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities
where they can watch, listen and then
review what has happened.
f. Theorist - Learns most when ideas are
linked to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to

their situation.
Other needs

a.
b.
c.
d.

Trainers
Methodology Level
I
Templates

Financially challenged
Working student
Solo parent
Others(please specify)
___________________________

Date Developed:
July 2010

Date Revised:
February 2012

Developed by:
Redilyn
C.
Agub

Document No. NTTA-TM1-01

Issued by:
NTTA
Revision # 01

Page 4 of 250

FORM 1.1 SELF-ASSESSMENT CHECK

INSTRUCTIONS:
This Self-Check Instrument will give the trainer
necessary data or information which is essential in
planning training sessions. Please check the appropriate
box of your answer to the questions below.
CORE COMPETENCIES
CAN I?
1.

2.

3.

4.

5.

YES

NO

Evidences/Proof of Current Competencies(Sample)

Form 1.2: Evidence of Current Competencies acquired related to
Job/Occupation
Current
competencies

Proof/Evidence

Means of validating

Identifying Training Gaps

From the accomplished Self-Assessment Check (Form 1.1) and the
evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.
Form 1.3 Summary of Current Competencies Versus Required
Competencies (Sample)
Required Units of
Competency/Learning
Outcomes based on
CBC

Current
Competencies

Training
Gaps/Requiremen
ts

Current
Competencies

Training
Gaps/Requiremen
ts

1.

Required Units of
Competency/Learning
Outcomes based on
CBC
2.

3.

4.

Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.
Form No. 1.4: Training Needs (Sample)
Training Needs
(Learning Outcomes)

Module Title/Module of
Instruction
1.
2.

3.

6.
7.

SESSION PLAN
Sector

Qualification Title

TOURISM
BREAD AND PASTRY PRODUCTION NC II

Unit of Competency :

Prepare and Produce Pastry Products

Module Title

Preparing and Producing Pastry Products

In template form, the session plan will look like this.

Learning Content
Identify types of
Ingredients in pastry
products

Essential tools and

equipment use in
pastry making

Methods

22hrs

Presentation

Modular self face

Practice

Feedback

Resource
s

Read information Answer self Compare

sheets
answer Key
Check2.1-1
2.1-1 types of
2.1-1

Time

CBLM

30
mins

CBLM

time

Ingredients in
pastry products

Modular self face

Measuring of ingredients

Demonstration

Read information Answer self

sheets2.1-2
Check2.12
Essential tools and
equipment use in
pastry making

Read Task sheet

2.1-3 Measuring
of ingredients

Date Developed:

Trainers Methodology Level I

Templates

July 2010

Date Revised:

February 2012

Developed by:
NTTA

Hands
practice

on

Compare
answer Key
2.1-2

Refer to CBLM
performa
Work
nce check
place
list
station
Tools
and

Document No. NTTA-TM1-01

Issued by:
NTTA
Revision # 01

Page 10 of 250

equipmen
t
Prepare and bake puf
pastry Durian Tart

1. Perform Job
sheet
2.14Prepare
and
bake
puf pastry
Durian Tart

Demonstration

Hands on
practice

Trainer
evaluate
the
performanc
e

Work
place
station
Tools
and
equipmen
t

LO 2: Decorate and present

Identify Diferent
Fillings, coating/Icing
and glazes for pastry
products

Modular self face

Read information
sheets 2.1-1
Diferent Fillings,
coating/Icing and
glazes for pastry
products

Date Developed:

Trainers Methodology Level I

Templates

July 2010

Date Revised:

February 2012

Developed by:
NTTA

Answer self
Check1.

Compare
answer
Key -

Document No. NTTA-TM1-01

Issued by:
NTTA
Revision # 01

Page 11 of 250

CBLM

Perform Fillings and

decorating pastry
products

Job sheet Prepare

Fillings and
decorating pastry
products

Demonstration

Hands on
Practice

Trainer
evaluate
the
performan
ce

Work
place
station
Tools
and
equipme
nt

LO 3: STORE PASTRY PRODUCTS

Identify proper storing Pastry
Products

Modular self face

Perform proper Pastry

Product According
to standards

Demonstration

Read
information
sheets 3.1-1
Read Job Sheets
Perform proper
Pastry Product
According to
standards

Answer
self
Check1.
Hands on
Practice

Compare
answer
Key
Trainer
evaluate
the
perform
ance

CBLM
Work
place
station
Tools
and
equipme
nt

C. ASSESSMENT PLAN

Observation
Demonstration
Oral Questioning
D. TEACHERS SELF-REFLECTION OF THE SESSION

Date Developed:

Trainers Methodology Level I

Templates

July 2010

Date Revised:

February 2012

Developed by:
NTTA

Document No. NTTA-TM1-01

Issued by:
NTTA
Revision # 01

Page 12 of 250

Prepared by: Angelica A Lingcoran

Date Developed:

Trainers Methodology Level I

Templates

July 2010

Date Revised:

February 2012

Developed by:
NTTA

Document No. NTTA-TM1-01

Issued by:
NTTA
Revision # 01

Page 13 of 250

PARTS OF A COMPETENCY-BASED LEARNING MATERIAL

References/Further Reading
Performance Criteria Checklist
Operation/Task/Job Sheet
Self Check Answer Key
Self Check
Information Sheet
Learning Experiences
Learning Outcome Summary

Module
Module Content
Content
Module
List of Competencies
Content
Module Content

Module Content
Front Page

Trainers
Methodology Level
I
Templates

Date Developed:
July 2010

Date Revised:
February 2012

Developed by:
NTTA

Document No. NTTA-TM1-07

Issued by:
Page 14 of 61
NTTA
Revision # 01

(Qualification Title)
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No.
1.
2.
3.
4.
5.
6.

Unit of Competency

Module Title

Code

MODULE CONTENT
UNIT OF COMPETENCY
MODULE TITLE

MODULE DESCRIPTOR:

NOMINAL DURATION:

LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1.
2.
3.
4.

ASSESSMENT CRITERIA:
1.
2.
3.
4.
5.
6.

LEARNING OUTCOME NO. 4

(LO Title)
Contents:
1.
2.
3.
4.
5.
Assessment Criteria
1.
2.
3.
4.

Conditions
The participants will have access to:
1.
2.
3.
Assessment Method:
2.
3.
4.

Learning Experiences

Learning Outcome 1
Prepare Pastry Products

Learning Activities

Special Instructions

1.Read Information Sheet 2.1-1

Identify types of Ingredients in pastry
products

2. Answer Self Check 2.1-1

If you have difficulty understanding

the information, dont hesitate to
ask your trainer for clarification
Compare the answers to the answer
keys 2.1-1

3 Read information
If you have difficulty understanding
sheets2.1-2
the information, dont hesitate to
Essential tools and equipment use in ask your trainer for clarification
pastry making
4.Answer Self Check 2.1-2

Compare the answers to the answer

keys 2.1-2

5. Read
Task
sheet
Measuring ingredients

2.1-3 Evaluate your own work using the

performance criteria.

6. Perform Job sheet 2.1-4

Evaluate your own work using the

Prepare and bake puf pastry performance criteria.
Durian Tart

Information Sheet2.1-1

Types of Ingredients in pastry

products
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:

Able to know and identify diferent types of ingredients in

pastry product.

A dough of flour, shortening, and water, used as a base and

covering in baked dishes such as pies.
An item of food consisting of sweet pastry with a cream, jam, or
fruit filling.

Pastry

Characteristics of Good Pastry

A good pastry should be light, flaky and tender, which requires careful
measurement and handling of ingredients during the making process.
The lightness of a pastry depends on the amount of air fused into the dough
after adding baking powder. If the ingredients and tools, including hands,
used are cold, or if the pastry is placed in a refrigerator before being worked,
the
pastry
will
rise
and
expand
more.
When making the dough, make sure the shortening is not completely mixed
in with the dry ingredients, but is left in lumps approximately one inch wide
each. When the dough is rolled, the shortening will keep the particles of the
pastry
separate,
creating
a
flaky
texture.
The more fat and water used, the more tender the pastry will be. Avoid overmixing or over-kneading the dough, which can result in a tougher, drier
pastry.
Even the most perfect pastry can be ruined if there is too much filling, glaze
or topping. The final touches are just as important as the mixing and
handling of the dough. A good pastry should be light and tender, but also
strong enough to hold toppings like fruits, chocolates and nuts.

Pies and Pastries

Pies usually made up of three parts:
crust, the filling and the topping.
The secret of a Good Pie lies not in
the filling or topping but the
flakiness of the crust.

https://encryptedtbn2.gstatic.com/images?q=tbn:
Crust
The crust is the shell of the Pie. It is
what contains both the filling and
the topping. It should also remain
sturdy when taken out of the pie tin
to be able to contain the other parts
of the pie. At the same time, the
crust should not be too hard.
In order to achieve a quality pie crust
we have to be very familiar with the
proper steps to e taken in making it
and understand each ingredients
role.
Tart
A tart is a pastry crust with shallows
sides filling and no top crust. The
filling can be sweet (such as fruit or
sweet custard) or (like meat, cheese,
etc.) Depending on the type of tart
the pastry shall be baked and then
filled, or filled and then baked. Tarts
can be bite sized sometime called
tartlet .

http://
www.sweetgirlconfections.com/
wp-content/uploads/2010/11/
pumpkin-pie-g.jpg

Choux Pastry
Also called choux paste. The dough
created by combining flour with
boiling water and butter, then bitten
eggs into the mixture, is very sticky
and paste like. During baking, the
eggs make the pastry puff into
irregular domes after baking; the
puffs are split, hallowed out and
filled with custard, whipped cream or
other filling.
Puff Pastry
The French call this rich, delicate,
multilayered pastry PATE
FEULLETEE. Its made by placing
pats of chilled fat between layers of
pastry dough, then rolling it out,
folding it in thirds and letting it rest.
This process, which is repeated 6 to
8 times, produces many layers of
dough and butter. When baked the
moisture in the butter creates steam,
causing the dough to puff and
separate into hundreds of flaky
layers. Puff pastry is used to make
variety of crisp creations including
CROISSANTS, PALMIERS,
NAPOLEONS and ALLUMETTEES

Types of Ingredients
1 Flour
Flour contains two
very important proteins, gluten
and gliadin, when mixed with
moisture and stirred, create
gluten strands, which set when
baked. The bad part about gluten
is that too much creates a tough,
dry and flavorless cake. Flour
gives the pastry structure by
building
a
framework

http://images.wisegeek.com/starch-wh

2 Shortening / Fat
The other main ingredient in all
types of pastry is shortening or
fat. The fats that are used to
make pastry are generally butter,
margarine, lard, suet, vegetable
fat or a combination. Many
recipes call for half butter and
half lard, but an all butter pastry
will be much richer in flavor and
taste.
Is the most appropriate fat to be
used because it has the right
plastic consistency to produce a
flaky crust.

http://images.wisegeek.com

1.

Liquid

Liquid is added to the flour

and fat to bind the ingredients
together and convert them into
pliable dough. Usually water is
the liquid agent although other
ingredients such as milk, cream,
eggs or buttermilk may be called
for. Sweet dishes such as fruit
tarts or flans will normally
contain whole eggs or just egg
yolks rather than or as well as
water.
http://cucinatestarossa.blogs.com/weblog/images/milk_cream_eggs.jpg

Water is necessary to produce

gluten in the flour which is
important in achieving flakiness.
Too much water will make the
dough tough because more gluten
will be produce. On the other
hand too little water will cause
the crust to fall apart because not
enough gluten will be produce to
hold together.
Milk can also be used, but it will
give you a darker brown color
product and your crust will not be
as crispy. Liquids should always
be added cold to maintain proper
dough temperature.

2.

Salt

All pastry dough contains

salt, usually just a pinch but
sometimes up to 1 teaspoon. Salt
is added to enhance the flavour of
the other ingredients.
This has some tenderizing
and conditioning effects on the
gluten. It is also has effects on
the flavor. This should always be
mixed in with the liquids before
adding it in the dough to ensure
even distribution
3.

Sugar

Sugar is used to sweeten

some of the pastry mixtures that
are intended for the sweeter types
of tart and flan. All sugar acts as
a tenderizer by preventing the
wheat flour proteins from forming
an excessive amount of gluten. It
does this because sugar is
hygroscopic, honey and some
liquid
sugars
better
than http://i.ndtvimg.com/mt/cooks/2014-11/cane-suga
crystalline sugar; another word
for its ability to absorb or attract
moisture from the air, and it
dissolves readily.

4.

Flavorings
Ingredients such as

herbs, spices, nuts or cheese

may be used to flavor short
crust

pastry.

They

come in

different forms: ground spices,

extracts,

citrus

zest

(peel),

citrus oil and even liqueurs.

When using alcohol, use small
amounts as it tends to dry out
cakes,
and

typically
counts

as

adds
a

sugar
liquid

ingredient. It can even cause

your cake to fall if there is too
much in liquid flavorings in
proportion

to

the

other

ingredients in the mix. You can

use fruits, spices, and even
some vegetables can make a
delicious cake.

http://www.foodieflavours.com/wpcontent/uploads/2012/10/warm50ml.jpg

Self- Check: 2.1-1

MULTIPLE CHOICE : Choose the letter of the correct answer.
1.________ is added to the flour and fat to bind the ingredients together and
convert them into pliable dough.
a. flour
b. salt
c. sugar
d. liquid
2. Ingredients that contain two very important proteins, gluten and gliadin,
when mixed with moisture and stirred create gluten strands, which set when
baked.
a. salt
b. flour
c. sugar
d. liquid
3. It is added to enhance the flavor of the other ingredients.
a. flour
b. salt
c. sugar
d. liquid
4. Ingredients such as herbs, spices, nuts or cheese may be used to flavor
short crust pastry.
a. flour
b. salt
c. Flavorings
d. liquid
5. Ingredients that is used to sweeten some of the pastry mixtures that are
intended for the sweeter types of tart and flan.
a. Flavorings
b. Sugar
c. milk
d. crust

ANSWER KEY 2.1-1

1. D
2. B
3. B
4. C
5. B

Information Sheet2.1-2
Essential tools and equipment use in pastry making

Pastry blender

A pastry blender can be a

useful tool for making a perfect
pastry. Use to cut solid fat into flour
for pie crusts and dough for biscuits
and scones by lifting the pastry
blender up and down with a rocking
motion.

Pastry cutter/wheel

Is a tool, consisting of strips of

wire, positioned in a semi-circular
shape, with handles at each end to
hold. The instrument is used to cut
into the fat once it has been added to
the dough and start the blending
process off.
4

Rubber or Silicon Spatula

Also called as scrapers. These

are indispensable for any tasks, from
folding to mixing, blending and
stirring. Consider keeping several
spatulas on hand, in both flat and
spoon shapes in small, medium and
large sizes.

Liquid measuring cup

Use to measure ingredients like

water, fruit juices, milk, oil an

Wooden Spoon

Handy for general all-purpose

mixing and stirring. Wooden spoons
are sturdy enough for stirring thick
batters and dough, and their handles
stay cool when stirring hot mixture on
the range. Reach for long-handled
spoons when stirring large amounts
and slotted metal spoons for removing
solids from liquid mixtures
7

Wire Whisks:

Great for beating eggs, egg

whites and thin batters and for
stirring puddings, sauces and gravies
to help prevent or remove lumps.

Dry measuring cups

Use to measure dry ingredients

in smaller quantity.

Grater (also
a shredder in

known
parts

as
of

the

eastern United States]).

It is a kitchen utensil used to
grate foods into fine pieces

10 Pie pan
Use this attractive, heavy gauge,
stainless steel pie pan for better
crumb crusts. Perfect for custard pies.

11 Mixing Bowl
Is a bowl used for mixing of
ingredients

12 Pastry Brushes
Pastry brushes are used to
brush liquid type ingredients onto
pastries or breads.

13 Rolling Pin
It is a cylindrical tube with
handles at both ends which is use to
flat the dough

14 Sheet pans, baking

trays or baking sheets
Are flat, rectangular metal pans
used in an oven. They are primarily
used for baking flat products such
as cookies, sheet cakes, and swiss
rolls.
15 Measuring spoon
Is a spoon kitchen utensil used
to
measure
an
amount
of
an ingredient, either liquid or dry,
when cooking. Measuring spoons may
be made of plastic, metal, and other
materials

16 Knife
is a cutting tool with an exposed
cutting edge or blade, hand-held or
otherwise, with or without a handle

Equipment

Heavy duty mixer

hand electric mixer

Heavy duty dough roller

http://image.made-inchina.com/2f0j00vKNQhajyEuoI/Gas
-Commercial-Pizza-Oven-hotsell-.jpg

Commercial oven

Refrigerator

Self-Check 2.1-2
Essential tools and equipment use in pastry making
17

A spoon kitchen

utensil used

to

measure

an

amount

of

an ingredient, either liquid or dry, when cooking.

a. Pastry blender
b. Spoon
c. Liquid measuring cup
d. Measuring spoon
18 Where is the best place to store pastries and other baked products?
a. Cabinet
b. Stock room
c. Refrigerator

d. Oven
5.

It is a tool used to brush liquid type ingredients onto pastries or

breads.

a. Pastry brush
b. Container brush
c. Spatula
d. Pastry wheel
6.

Handy for general all-purpose mixing and stirring

a. Rubber scrapper
b. Mixer
c. Spoon
d. Pastry blender

7. Use to cut solid fat into flour for pie crusts and dough for biscuits
and scones by lifting the pastry blender up and down with a rocking
motion
a. Pastry cutter
b. Spoon
c. Pastry blender
d. Dough cutter

Answer Key 2.1-2

Essential tools and equipment use in pastry making

1. D
2. C
3. A
4. C

5. C

TASK SHEET 2.1-3

Title:

Measuring ingredients

Performance Objective:
Given the supplies and materials, you
should be able to prepare ingredients in pastry
products according to the standard.
Supplies/Materials
water

Flour,

salt, unsalted butter, sugar, ice

measuring tools, mixing bowl, sifter

Equipment

Steps/Procedure:
1. Measure flour with 2 cups
2. Measure unsalted Butter 1 cup
3. Measure salt 1 tsp
4. Measure sugar 1 tsp
5. Measure water 6-8 tbsp

Assessment Method:
Demonstration

Performance Criteria Checklist 2.1-3

CRITERIA
Did you.
1. Required ingredients are selected.
2. Measures the required ingredients according to
standard.
3. Appropriate equipment are used according to
required pastry products and standard operating
procedures
4. Measurement of ingredients are finished according
to standard operating procedures

YES

NO

JOB SHEET 2.1-4

Title:

Prepare and bake puf pastry Durian Tart

Performance Objective:
Given the supplies and materials, and
proper procedure you should be able to prepare
pastry product according to standard making
procedures and product characteristics.
Supplies/Materials

A. Reading materials: Job sheet

B. Tools
Tools: tart molder, measuring tools, cooking pan, sifter, dough
cutter, pastry brush.
C. Supplies
CRUST
1 cup cake flour
1 cup third flour
1 cup butter
3pcs egg yolks (diluted with cold water
FILLING
1 can condensed milk big
1 can condensed milk small
3pcs egg yolk
3 Tbsp butter
1 tsp durian oil
Equipment

commercial oven,

D. PROCEDURE
1. Sift all dry ingredients. Rub with shortening and blend until small
lumps shows. Add water gradually, blend well. Allow to rest for 30
minutes. Scale unto 3550 grams. Sheet the dough. Trim and flute the
edges and place to the molder. Brush with egg wash and bake 350
degree F Until done at 40 to 50 minutes.
2. For filling: mix all ingredients and boil until consistency of the
mixture is done.
Assessment Method:

Demonstration

Performance Criteria Checklist 2.1-4

CRITERIA
Did you.
1.Required ingredients are selected, measured and
weighed
according
to
recipe
or
production
requirements and established standards and
procedures
2.A variety of pastry products are prepared according
to standard mixing procedures/formulation/ recipes
and desired product characteristics
3. Appropriate equipment are used according to
required pastry products and standard operating
procedures
4.Pastry products are baked according to techniques
and
appropriate
conditions;
and
enterprise
requirement and standards
5.Required oven temperature are selected to bake
goods in accordance with the desired characteristics,
standards recipe specifications and enterprise
practices

YES

NO

Evidence Plan
Competency
standard:

The evidence must show that the

trainee

NOTE: *Critical aspects of competency

TABLE OF SPECIFICATION

Written

Portfolio

Third party Report

Demonstration & Questioning

Ways in which evidence will be collected:

[tick the column]

Observation & Questioning

Unit of
competency:

Objectives/Co
ntent
area/Topics

TOTAL

Knowledge

Comprehensi
on

Application

# of items/
% of test

Performance Test

Specific Instruction for the Candidate

Qualification
Unit of Competency
General Instruction:
Specific Instruction:

QUESTIONING TOOL
Questions to
knowledge

probe

the

candidates

underpinning

Satisfactor
y response

Extension/Reflection Questions

Yes

No

1.

2.

3.

4.
Safety Questions

5.

6.

7.

8.

9.

10.

11.

12.

Job Role/Environment Questions

13.

14.

15.

16.

Rules and Regulations

17.

18.

19.

20.

Contingency Questions

The
candidates
knowledge was:

underpinning Satisfactor
y

Not
Satisfactory

Templates for Inventory of Training Resources

Resources for presenting instruction

Print Resources

As per TR

As per
Inventory

Remarks

Non Print Resources

As per TR

As per
Inventory

Remarks

Resources
for
Skills
______________________________

practice

of

Competency

#1

Supplies and Materials

As per TR

As per
Inventory

Remarks

Tools

As per TR

As per
Inventory

Remarks

Equipment

As per TR

As per
Inventory

Remarks

Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.

Supervise
WorkBased
Learning

FORM 1.1 SELF-ASSESSMENT CHECK

INSTRUCTIONS:
This Self-Check Instrument will give the trainer
necessary data or information which is essential in
planning training sessions. Please check the appropriate
box of your answer to the questions below.
CORE COMPETENCIES
CAN I?
6.

7.

8.

9.

10.

YES

NO

Evidences/Proof of Current Competencies(Sample)

Form 1.2: Evidence of Current Competencies acquired related to
Job/Occupation
Current
competencies

Proof/Evidence

Means of validating

Identifying Training Gaps

From the accomplished Self-Assessment Check (Form 1.1) and the
evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.
Form 1.3 Summary of Current Competencies Versus Required
Competencies (Sample)
Required Units of
Competency/Learning
Outcomes based on
CBC

Current
Competencies

Training
Gaps/Requiremen
ts

Current
Competencies

Training
Gaps/Requiremen
ts

1.

Required Units of
Competency/Learning
Outcomes based on
CBC
2.

3.

4.

Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.
Form No. 1.4: Training Needs (Sample)
Module
Title/Module of
Instruction

Gaps

TRAINING PLAN

Qualification:
____________________________
Trainees
Training
Requirements

Training
Activity/Task

Duration (hours)

Technical Education and Skills

Development Authority
___(your institution)___

TRAINEES RECORD BOOK

I.D.
Trainees No._______________

NAME:
__________________________________
_________________
QUALIFICATION:
NC II_______

PLUMBING

TRAINING
DURATION
:____________________________

TRAINER:
__________________________________
________________

This will be collected by

your trainer and submit the same
to the Vocational Instruction
Supervisor (VIS) and shall form
part of the permanent trainees
document on file.
THANK YOU.

Instructions:
This Trainees Record Book
(TRB) is intended to serve as
record
of
all
accomplishment/task/activities
while undergoing 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
trainees
and
instructor.
The Trainees 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 school and with the
guidance of the instructor. The
instructor will likewise indicate
his/her
remarks
on
the
Instructors Remarks column
regarding the outcome of the task
accomplished by the trainees. Be
sure
that
the
trainee
will
personally accomplish the task
and confirmed by the instructor.
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.

_______________________________
___________________________
_______________________________
___________________________
_______________________________
___________________________
_______________________________
___________________________
_______________________________
___________________________
_______________________________
___________________________
_______________________________
___________________________
_______________________________
___________________________
_______________________________
___________________________
_______________________________
___________________________
_______________________________
___________________________
_______________________________
___________________________
_______________________________
___________________________
_______________________________
___________________________

NOTES:
_______________________________
___________________________

Unit of Competency: 1 PREPARE

PIPES FOR INSTALLATION

Task/Activity
Required

Lay out
measurem
ents
Cut pipe
within the
required
length and
according
to job
requiremen
ts
Thread
pipes in
accordance
with
standard
thread
engageme
nt

Perform
piping lay
Date outs
Accomplis
Cut pipes
hed through
walls and
floors

__________________
___________________
Trainees Signature
Trainers Signature

Unit of Competency: 2 PERFORM

MINOR CONSTRUCTION WORKS
NC Level I

Task/Activity
Required

NC Level I
Learning
Outcome

Learning
Outcome

____________________
______________________
Trainees Signature
Trainers Signature

Date
Accomp
ed

Unit of Competency: 3 MAKE

PIPING JOINTS AND CONECTIONS

NC Level I
Learning
Outcome

Task/Activity
Required

Fit-up joints
and fittings
for PVC pipe
Perform
threaded
pipe joints
and
connections
Caulk joints\
_____________________
______________________

Install pipe and

fittings
Install hot and
cold water
supply
Install/assemble
plumbing
fixtures
_____________________
____________________
Trainees Signature
Trainers Signature

Trainees Signature
Trainers Signature

Unit
of
Competency:
5
PERFORM PLUMBING REPAIR AND
MAINTENANCE
WORKS
NC Level I
Unit of Competency: 4 PERFORM
SINGLE UNIT PLUMBING
INSTALLA
TION AND ASSEMBLES
NC Level I
Learning
Outcome

Prepare for
plumbing works

Task/Activity
Required

Learning
Outcome

Task/Activity
Required

Clear
clogged
pipes
clear
clogged
Accomplish
fixtures
______________________
____________________
Trainees Signature
Trainers Signature

Date
Accomplis
hed

In

TRAINEES PROGRESS SHEET

Name

: JUAN DELA CRUZ

Trainer

Qualification

: Machining NC I

Nominal
Duration

Training
Duration

Date
Started

Units of Competency

Training
Activity

Date
Finished

Rating

Trainees
Initial

Supervisors
Initial

Total
Note: The trainee and the supervisor must have a copy of this form. The column for rating maybe used either by giving a numerical rating
or simply indicating competent or not yet competent. For purposes of analysis, you may require industry supervisors to give a numerical
rating for the performance of your trainees. Please take note however that in TESDA, we do not use numerical ratings

Average Ratings
PREPARATION
1. Workshop layout
conforms with the
components of a CBT
workshop
2. Number of CBLM is
sufficient
3. Objectives of every
training session is well
explained
4. Expected
activities/outputs are
clarified
General Average

Average

Facilitate
Learning
Session

Training Activity Matrix

Training Activity

Trainee

Facilities/Tools
and
Equipment

Venue
(Workstation
/ Area)

Date &
Time

Remarks

Prayer
Recap of Activities
Unfreezing Activities

8:00 AM
to 8:30
AM

All
trainees

Feedback of Training
Rejoinder/Motivation

(Specific Activities of
each Trainee for the
day here)

(Specific Activities of
each Trainee here)

(List down all

Facilities/Tools
and Equipment
needed for the
workstation and
activities here)
(List down all
Facilities/Tools
and Equipment
needed for the
workstation and
activities here)

Name of
Workstation1

observations
on the
progress of
each trainee
for the day
will be
written here

Name of
Workstation 2

observations
on the
progress of
each trainee
for the day
will be
written here

(Specific Activities of
each Trainee for the
day here)

(List down all

Facilities/Tools
and Equipment
needed for the
workstation and
activities here)

Name of
Workstation 3

(Specific Activities of
each Trainee for the
day here)

(List down all

Facilities/Tools
and Equipment
needed for the
workstation and
activities here)

Name of
Workstation 4

observations
on the
progress of
each trainee
for the day
will be
written here
observations
on the
progress of
each trainee
for the day
will be
written here

Minutes of the Meeting Template

Minutes of the Meeting
Focus Group Discussion

Date: ________________________
Agenda:
Competency-based Training Delivery
Present:
1. ____________
2. ____________
3. ____________
4. ____________
CBT Concerns
1. CBT Layout
2. Monitoring of
Attendance
3. Utilization of work
area
4. Orientation
a. CBT
b. Roles
c. TR
d. CBLM
e. Facilities
f. Evaluation system
5. RPL
6. Teaching methods
and technique
7. Monitoring of
learning activities
a. Achievement
chart
b. Progress chart
8. Feedback
9. Slow learners
10.
Other
concerns

Training Evaluation Report

Discussions

Resolutions/Agreeme
nt

1 Title of the Report

2 Executive summary
3 Rationale
4 Objectives
5 Methodology
6 Results and discussion
This is the body of the report.
parts:
Data interpretation
Data analysis
Conclusion
7 Recommendation

It should contain the following

Maintain
Training
Facilities

Template #1
OPERATIONAL PROCEDURE
Equipment Type
Equipment Code
Location
Operation Procedure:

Template #2

HOUSEKEEPING SCHEDULE
Qualificatio
n

Station/Bldg

Welding (WAF)

Area/Sectio
n

In-Charge

Schedule for the 2nd Semester, 2011

ACTIVITIES

1. Clean and check welding

equipment/ accessories
from dust and oil; dry and
properly laid-out/
secured/stable

2. Clean and free welding

booths and welding
positioners from dust/rust
/gums, used Mig wire
stubs and metal scraps

3. Clean and arrange

working tables according
to floor plan/lay-out;
check stability
4. Clean and check floor,
walls, windows, ceilings

graffiti/dust/rust

cobwebs and
outdated/unnecessary
objects/items

obstructions

any used
materials/scraps
(slugs, stubs) spilled
liquid

open cracks (floor)

5. Clean and check work

shop ventilation and
illumination by dusting
lamps/bulbs, replacing
non-functional lamps and
keeping exhaust clean

6. Clean and check

computer set -monitor,
CPU, keyboards, mouse
free, unnecessary
markings, dust; cables
and plugs are in order;
well-arranged; all items
functional

Responsibl
e Person

Daily

Ever
y
othe
r
Day

Weekl
y

Every
15th
Day

Mont
hly

Remark
s

Template #3
GMAW WORKSHOP HOUSEKEEPING SCHEDULE
DAILY TASK

YE
S

NO

YE
S

NO

YE
S

NO

Dispose segregated waste; clean garbage cans

Sweep floors; if wet, wipe dry
Wipe and clean whiteboards
Clean and arrange working tables
Clean and check mounting of machines/equipment
Before leaving, collect stubs and other welding wastes.

WEEKLY TASK
Clean posters, visual aids and update accomplishment/Progress Charts
Clean bulbs/lamps/ceilings/walls
Clean/Wash of windows/glasses/mirrors
Clean and check tools, machines, supplies, materials
Sanitize garbage receptacles
Empty water collector; clean body of Water Dispenser

MONTHLY TASK
Conduct inventory
Clean and arrange tool room
Inspect electrical system; clean cables, wires
Clean instructional materials & modules; arrange and put in order
Inspect and clean air-conditioning equipment filter; clean body

Template #4
WELDING EQUIPMENT MAINTENANCE SCHEDULE*
8 HOURS

50 Hours

100 HOURS

Template #5
EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE
EQUIPMENT CODE
LOCATION
Schedule for the Month of March

ACTIVITIES
1. Check panel board,
and circuit breakers
electrical connections,
cables and outlets

Clean and kept dry

Parts are wellsecured/attached
Properly labeled

2. Check Mig gun

(nozzle, contact tip,
difuser) and ground
cable:

Clean and kept dry

Parts are wellsecured/ attached
Inspect for
damages and
replace parts if
necessary

3. Check adjustment
levers if functional
(amperages/speed); if
not, calibrate
4. Check Gas cylinder
outfit for any
abnormality

Gate valve
Co2 regulator
Gas hose Fittings
Fittings

5. Check/Clean wire
feeder (rollers, wire
speed/spool
adjustment); remove
used oil, dust; keep
dry.
6. Run the equipment for
5 minutes and
observe for unusual
noise or abnormal
operation; if repair is
necessary, send to
technician.

MANPOWE
R

Daily

Every
Other
Day

Weekly

Ever
y
15th
Day

Monthly

Remarks

Template #6
WORKSHOP INSPECTION CHECKLIST

Qualificatio
n

Area/Sectio
n

YES

In-Charge

NO

INSPECTION ITEMS
1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

12.

Remarks:
Inspected by:

Date:

Template #7
EQUIPMENT MAINTENANCE INSPECTION CHECKLIST
Equipment Type
Property Code/Number
Location

YE
S

NO

:
:
:

INSPECTION ITEMS

Remarks:
Inspected by:

Date: