Templates

Sector : TVET

Qualification Title: TRAINING METHODOLOGY I

Unit of Competency: Plan Training Session

Module Title: Planning Training Session

Technical Education & Skills Development Authority

NATIONAL TVET TRAINERS ACADEMY
Marikina City
 Plan
Training
Session

Date Developed: Document No.

July 2010 Issued by:
Trainers
Date Revised:
Methodology Level I February 2012 Page i of vii
Developed by: NTTA
Templates Redilyn C. Agub
Revision # 01
Sample Data Gathering Instrument for Trainee’s
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 Average grade in: Average grade in:

and numeracy English Math
(LL&N)
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

Cultural and Ethnicity/culture:

language a. Ifugao
background
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others( please specify)_____________

Education & Highest Educational Attainment:

general a. High School Level
knowledge
b. High School Graduate
c. College Level
d. College Graduate
e. with units in Master’s degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Sex a. Male
b. Female

Date Developed: Document No. NTTA-TM1-01

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
February 2012 Page 2 of 250
Developed by: NTTA
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Revision # 01
 Characteristics of learners
Age Your age: _____
Physical ability 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) ___________________

Previous TM Certificates
experience with a. TQ certified
the topic b. TM graduate
c. TM trainer
d. TM lead trainer
Number of years as a competency trainer ______

Previous List down trainings related to TM

learning ___________________________
experience ___________________________
___________________________
National Certificates acquired and NC level
Training Level
___________________________
completed
___________________________

Special courses Other courses related to TM

a. Units in education
b. Master’s 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 environment.
b. Kinesthetic - described as the students in
the classroom, who have problems sitting
still and who often bounce their legs while
Date Developed: Document No. NTTA-TM1-01
Trainers July 2010 Issued by:
Methodology Level I Date Revised:
February 2012 Page 3 of 250
Developed by: NTTA
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Revision # 01
 Characteristics of learners

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. Financially challenged
b. Working student
c. Solo parent
d. Others(please specify)
___________________________

Date Developed: Document No. NTTA-TM1-01

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
February 2012 Page 4 of 250
Developed by: NTTA
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Revision # 01
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…? YES NO
1.

2.

3.

4.

5.

Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.

Date Developed: Document No. NTTA-TM1-01

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
February 2012 Page 5 of 250
Developed by: NTTA
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Revision # 01
Evidences/Proof of Current Competencies(Sample)

Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation

Current
Proof/Evidence Means of validating
competencies

Date Developed: Document No. NTTA-TM1-01

Trainers July 2010 Issued by:
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 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 Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
1.

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
2.

3.

4.

Date Developed: Document No. NTTA-TM1-01

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
February 2012 Page 7 of 250
Developed by: NTTA
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Revision # 01
 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 Module Title/Module of

Instruction
(Learning Outcomes)
1.

2.

3.

6.

7.

Date Developed: Document No. NTTA-TM1-01

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
February 2012 Page 8 of 250
Developed by: NTTA
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Revision # 01
 In template form, the session plan will look like this.
SESSION PLAN
Sector : TOURISM SECTOR
Qualification Title : COOKERY NC11
Unit of Competency : PREPARE DESSERT AND SWEET SAUCES
Module Title : PREPARING DESSERT AND SWEET SAUCES
Learning Outcomes:
This module deals with the knowledge, skills and attitudes in the preparation of a range of hot, cold and
frozen desserts.

A. INTRODUCTION
B. LEARNING ACTIVITIES
LO 1: Perform mise en place
Learning Content Methods Presentation Practice Feedback Resources Time
12.1 Identifying the Modular self-paced Read information Answer self- Compare CBLM 30
tools and sheets number check answer to mi
equipment needed 12.1-1 “Identifying question answer key n
in preparing the tools and number 1.1- number
dessert. equipment needed 1” Identifying 1.1-1”
in preparing the tools and Identifying
dessert. equipment the tools
needed in and
preparing equipment
dessert. needed in
Date Developed: Document No. NTTA-TM1-01
July 2010 Issued by:
Trainers Methodology Level I Date Revised:
February 2012 Page 9 of 250
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 preparing
dessert.
Importance of Individualize learning Read information Answer self- Compare CBLM 30
Dessert sheets number check answer to mi
12.1-2” Importance question answer key n
of Dessert. number number
12.1-2’’ 12.1-2’’
Importance Importance
of Dessert. of Dessert.

Classification of Video Presentation Viewing video Answer self- Answer CBLM 1h

Dessert and their presentation 12.1- check Compare to Youtub our
Characteristic 3’’ Classification of question answer key e
Dessert and their number number
Characteristic. 12.1-3” 12.1-4
Classification Classificati
of Dessert on of
and their Dessert
Characteristi and their
c. Characteris
tic.
Guidelines in Modular self-paced Read information Answer self- Answer CBLM 1h
Preparing Sauces sheets 12.1-4 check Compare our
“Guidelines in question answer key
Preparing Sauces number number
12.1-4 12.1-4
“Guidelines “Guidelines
in Preparing in
Date Developed: Document No. NTTA-TM1-01
July 2010 Issued by:
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 sauces. Preparing
Dessert.
Storage of Sauces Modular self-paced Read information Answer self- Compare CBLM 1h
sheets number check answer to our
12.1-5 “Storage of question answer key
Sauces. number 12.1-5’’
12.1-5’’ Storage of
Storage of Sauces.
Sauces.
LO 2: Prepare desserts and sweet sauces
12.2 Hot Dessert Video Presentation Video presentation Answer self- Compare CBLM 6h
number 12.2-1 check answer to our
“Hot Dessert. question answer key s
number 12.2-1 “Hot
12.2-1 “Hot dessert.
dessert.
Demonstration (dough How to prepare Performance Evaluate Flour
and pies) dessert 12.2-1 “Hot Task Sheets Performanc Salt
dessert. 12.2-1 “Hot e using Butter
dessert. Rubrics Egg
12.2-1 Hot
Dessert.

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
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Cold Dessert Video Presentation View slide show Answer self- Compare CBLM 6h
and 12.2-3 “Cold check answer to YouTub our
Dessert. question answer key e
number number
12.2-3 “Cold 12.2-3
Dessert. “Cold
Dessert.
Demonstration How to prepare Perform Task Evaluate Mango
Cold Dessert 12.2- sheets Performanc All-
3 “Cold Dessert. number e using purpose
12.2-3 “Cold Rubrics cream
Dessert. 12.2-3 conden
“Cold se
Dessert Brown
sugar
cookies
Preparation of Modular self-paced Read information Answer self- Compare CBLM 6h
Cream and sheets number check answer to our
Custard Sauces 12.2-4 number answer key s
“Preparation of 12.2-4 12.2-4
Cream and “Preparation “Preparatio
Custard Sauces. Cream and n of Cream
Custard and
Sauces. Custard
Sauces

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
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 Demonstration How to Prepare Perform Task Evaluate Butter
Sauces 12.2-4 sheets the Sugar
“Preparation of number performanc All
Cream and 12.2-4 e using purpose
Custard Sauces “Preparation Rubrics cream
of Cream 12.2-4 and etc.
and Custard “Preparatio
Sauces. n of Cream
and
Custard
Sauces.
Preparation of Modular Self-paced Read information Answer self- Compare CBLM 6h
Fruit Sauces sheets number check answer to our
12.2-5 number answer key s
“Preparation of 12.2-5 12.2-5 “
Fruit Sauces. “Preparation Preparation
of Fruit of Fruit
Sauces. Sauces.
Demonstration How to prepare Perform Task Evaluate Fruits
Fruit Sauces 12.2- Sheets Performanc Sugar
5 “Preparation of number e using Juices
Fruit Sauces. 12.2-5 Rubrics Etc.
“Preparation 12.2-5
of Fruit “Preparatio
Sauces. n Of Fruit
Sauces.
LO3: Plate / present dessert

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Trainers Methodology Level I Date Revised:
February 2012 Page 13 of 250
Templates Developed by: NTTA
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12.3Accompaniments, Modular self-paced Read information Answer self- Compare CBLM 1hour
Garnishes and sheets number check answer to
Decorations of 12.3-1 “Garnishes number answer key
Dessert and Decoration of 12.3-1 12.3-1
Dessert. “Accompani “Accompani
ments ments
Garnishes Garnishs
and and
Decoration of Decoration
Dessert. of Dessert.
Guidelines in Plating Discussion (slide show) View slide show Answer self- Compare CBLM 1hour
Dessert 12.3-2 “Guidelines check answer to
in Plating Dessert. number answer key
12.3-2 12.3-2
“Guidelines “Guidelines
in Plating in Plating
Dessert. Dessert.
Plating and Modular self-paced Read information Answer self- Compare CBLM 1hour
presenting tips and sheets number check answer to
techniques 12.3-3 “Plating number answer key
and presenting 12.3-3 12.3-3
tips and “Plating and “Plating
techniques. presenting and
tips and presenting
techniques. tips and
techniques.
LO4: Storing Dessert

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
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February 2012 Page 14 of 250
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Revision # 01
12.4 Storing cold and Modular self-paced Read information Answer self- Compare CBLM 1hour
hot dessert sheets number check answer to
12.4-1 “Storing number answer key
cold and hot 12.4-1 12.4-1
dessert. “Storing cold “Storing
and hot cold and
dessert. hot
dessert.
Storage Techniques Video presentation Viewing video Answer self- Compare CBLM 1hour
presentation 12.4-2 check answer to
“Storage number answer key
Techniques. 12.4-2 12.4-2
“Storage “Storage
Techniques. Technique
s.
Packaging Material for Modular self-pace Read information Answer self- Compare CBLM
Storing Dessert sheets number check answer to
12.4-3 “Packaging number answer key
Materials for 12.4-3 12.4-3
Storing Dessert. “Packaging “Packaging
Material for Material
Storing for Storing
Dessert. Dessert.

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Trainers Methodology Level I Date Revised:
February 2012 Page 15 of 250
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Packaging Dessert Demonstration How to package Perform Task Evaluate Glass 3hour
dessert 12.4-4 Sheets performan Container s
“Packaging Dessert number ce using Plastic
12.4-4 Rubrics Container
“Packaging 12.4-4
Dessert. “Packaging Plastic/cel
Dessert. lophane
Aluminum
foil

C. ASSESSMENT PLAN
Written Test
 This is to measure the trainee’s acquired knowledge

Demonstration
 This is to determine if the trainee can prepare dessert.

Oral Questioning or Interview

 This is an insight into trainee’s personality and ability
 Knowledge about preparing dessert.

D. TEACHER’S SELF-REFLECTION OF THE SESSION

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
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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
In our efforts to standardize CBLM,
the above parts are recommended for
use in Competency Based Training
(CBT) in Technical Education and
Skills Development Authority (TESDA)
Technology Institutions. The next
sections will show you the
components and features of each part.

Date Developed: Document No. NTTA-TM1-07

Trainers July 2010 Issued by:
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 (Qualificati,on Title)
COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

Developing and
Develop and update TRS311201
1. updating industry
industry knowledge
knowledge

Observe workplace Observing workplace

TRS311202
2.
hygiene procedures hygiene procedure

Perform computer Performing computer

TRS311203
3.
operations. operation

Perform workplace and Performing workplace

TRS311204
4.
safety practices and safety practices

Provide effective Providing effectiveTRS311205

5.
customer service customer service

6.

Date Developed: Document No. NTTA-TM1-07

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 MODULE CONTENT

UNIT OF COMPETENCY PREPARE DESSERT

MODULE TITLE PREPARING DESSERT

MODULE DESCRIPTOR: This unit deals with knowledge, skills and

attitudes in the preparation of a range of hot, cold and frozen dessert.

NOMINAL DURATION: 24

LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Identify tools and equipment needed in preparing dessert.
2. Classify dessert according to types of ingredients used.
3. Give the characteristic of dessert
4. Prepare desserts and sauces.
5. Store or to package dessert.

ASSESSMENT CRITERIA:

1.1 Tools and equipment are cleaned, sanitized and prepared based on
the required tasks.
1.2 Ingredients are identified according to standard recipes, recipe card
or enterprise requirements.
1.3 Ingredients are assembled according to quantity, type, and quality
required.
1.4 Ingredients are prepared based on the required form and time
frame.
1.5 Ingredients are selected, measured and weighed according to recipe
requirements.
1.6 Appropriate equipment are selected and used in accordance with
manufacturers manual
1.7 Frozen ingredients are thawed following enterprise procedures
1.8 Where necessary, raw ingredients are washed with clean potable
water
1.9 Standard or enterprise recipes are used to produce a variety
of hot, cold and frozen desserts, appropriate for a variety of
menus
Date Developed: Document No. NTTA-TM1-07
Trainers July 2010 Issued by:
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2.0 Range of sweet sauces are produced with a desired
consistency and flavor
2.1 Prepared desserts and sweets are tasted in accordance with
the required taste
2.2 Workplace safety and hygienic procedures are followed
according to enterprise legislated requirements.
2.3 Desserts are presented hygienically, logically and
sequentially within the required timeframe.
2.4 Desserts are decorate creatively.
2.5 Factors in plating dishes are observed in presenting desserts.
2.6 Desserts are portioned according to enterprise standards.
2.7 Desserts are presented in accordance with enterprise
presentation techniques.
2.8 Accompaniments, garnishes and decorations are used to
enhance taste, texture and balance.
2.9 Quality trimmings and other leftovers are utilized where and
when appropriate.
3.0 Desserts are stored at the appropriate temperature and
under the correct conditions to maintain quality, freshness
and customer appeal.
3.1 Suitable packaging are selected and used to preserve taste,
appearance and tasting characteristics
3.2 Sweet sauces are stored to retain desired quality and
characteristics.
3.3 Dessert is stored in accordance with FIFO operating
procedures and storage of dessert requirements.

Date Developed: Document No. NTTA-TM1-07

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
February 2012 Page 20 of 61
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LEARNING OUTCOME NO. 2

PREPARE DESSERT AND SWEET SAUCES

Contents:

1. Hot dessert
2. Cold Dessert
3. Cream and Custard Sauces
4. Fruit Sauces

Assessment Criteria

1. Standard or enterprise recipes are used to produce a variety of hot,

cold and frozen desserts, appropriate for a variety of menus
2. Range of sweet sauces are produced to a desired consistency and
flavor.
3. Prepared desserts and sweets are tasted in accordance with the
required taste.
4. Work place safety and hygienic procedures are followed according to
enterprise and legislated requirements.

Conditions

Students/trainees must be provided with the following:

EQUIPMENT
 Gas Range
 Food Processor
 Blender
 Heavy Duty Equipment
Refrigerator

TOOLS
 Personal Protective Equipment( Hairnet, Chef Uniform, Apron,
mask, gloves)
 Wire whip
 Mixing bowl
 Wooden ladle
 Measuring cup
 Measuring glass Measuring spoon
Date Developed: Document No. NTTA-TM1-07
Trainers July 2010 Issued by:
Methodology Level I Date Revised:
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  Non-stick pan
 Wooden spoon
 Sauce pan
 Knives

SUPPLIES AND MATERIALS

 Sanitizers
 Detergents
 Towels

LEARNING MATERIALS
 Manuals
 References
 Video viewing

INGREDIENTS

 Brown sugar
 Butter
 Cream
 Dark chocolates
 Egg yolks
 Milk
 Redcurrants
 Raspberries
 Corn flour
 Orange
 Mandarin
 Passion fruit
 Fruits

Assessment Method:

1. Written examination
2. Oral questioning

Date Developed: Document No. NTTA-TM1-07

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Methodology Level I Date Revised:
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 Learning Experiences
Learning Outcome 2
PREPARE DESSERT AND SWEET SAUCES

Learning Activities Special Instructions

1. Read Information Sheet 12.2-1 Read Information Sheet. After
Hot Desserts reading the learner is encourage to
answer the self-check.
2. Answer Self-Check 12.2-1 Compare answers to the answer
keys
3. Perform Task Sheet 12.2-1 Watch video on Hot Dessert
Preparing Dough for Pies Preparation
Evaluate work using Performance
Criteria Checklist 12.2-1
4. Read Information Sheet 12.2-2 After reading, the trainees are
encouraged to Answer Self-Check
Cold Dessert
Compare answers to Answer Key
12.2-2
5. Perform Task Sheet 12.2-2 Watch video on Cold Dessert
Preparation
Preparing Mango Cream
Compare Performance to
Performance
Criteria Checklist 12.2-2
6. Read Information Sheet 12.2-3After reading, trainees encouraged
Chocolate, Sugar and Caramel to answer Self-Check 12.2-3
Sauces Compare your answer to Answer Key
12.2-3
7. Read Information Sheet 12.2-4 After reading, trainees encouraged
Cream and Custard Sauces to answer Self-Check 12.2-4
Compare answer to Answer Key
12.2-4
Watch video on Cream and Custard
Sauces
8. Perform Task Sheet 12.2-4 Evaluate Work using Performance
criteria.
9. Read Information Sheet 12.2-5 After reading, trainees
areencouraged to answer Self-Check
Fruit Sauces
12.2-5

Date Developed: Document No. NTTA-TM1-07

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
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 Compare Answer to Answer Key
12.2-5
Watch video on Fruit Sauces
Preparation
10.Perform Task Sheet 12.2-5 Evaluate Work using Performance
Criteria Checklist 12.2-5
Preparing Fruit Purees
For additional of information
read:
COOKERY MANUAL MODULE 1
pp161- pp185

Date Developed: Document No. NTTA-TM1-07

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
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 Information Sheet 1.1-1
HOT DESSERT

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to gain
knowledge on Hot Dessert Preparation.
Desserts are the last course of meal. It is the crowning glory of any meal.
Whether family supper or a formal party. It always provides opportunity for
the cook to show off her skills and for everyone be little self-indulgent. Thus,
a fabulous dessert will surely add a special touch to any meal.
There are wide variety of desserts including cakes, chocolate and candies,
cookies, biscuits, custard and pudding, ice cream (frozen dessert) and pies.

CAKES
Is a form of sweet dessert that is typically baked. Is a broad range of
pastries, including layer cakes, coffee cakes and gateaux it can refer to
almost anything that is baked, tender sweet and sometimes frosted.

Moist Chocolate cake

Ingredients:

Date Developed: Document No. NTTA-TM1-07

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
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 2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup HERSHEY'S Cocoa

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING” Directions

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in
large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2
minutes. Stir in boiling water (batter will be thin). Pour batter into prepared
pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out

clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost
with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. Makes 12 servings.

VARIATIONS:

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350°
F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely.
Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat
oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10
minutes; remove from pans to wire racks. Cool completely. Frost.

Date Developed: Document No. NTTA-TM1-07

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
February 2012 Page 26 of 61
Developed by: NTTA
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BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F.
Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes;
remove from pan to wire rack. Cool completely. Frost. CUPCAKES: Line muffin
cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill
cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About
30 cupcakes.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine

2/3 cup HERSHEY'S Cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to
spreading consistency.

Add small amount additional milk, if needed. Stir in vanilla. About 2 cups
frosting.

COOKIES
Are small sweet flat pastries usually clarified by preparation or make up
technique such as drop ice-box, bar, cutout and wafer.

Peanut Butter Cookies

Ingredients:

½ c (120 ml) of peanut butte

½ c of granulated sugar

½ c of brown sugar
½ c of butter or margarine
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 1 egg
1 ¼ c all-purpose flour (APF)
¾ c teaspoon baking soda
½ c teaspoon baking powder

¼ teaspoon salt

Method:
1. Beat the butter until creamy for 2 minutes. Add the sugars beat for 2
more minutes. Mix in the peanut butter and the egg. Vigorously whisk
together the dry ingredients. –the flour, baking soda, baking powder and
salt- in a separate bowl. Stir the dry ingredients into the sugar butter
mixture.
2. Wrap dough in plastic and refrigerate at least 3 hours.
3. Pre-heat oven to 375-degree Fahrenheit (190 degree Celsius). Shape the
dough into 1 ¼ inch balls. Place the balls of dough about 3 inches apart on
ungreased cookie sheet. Flatten in crisscross pattern with a fork.
4. Bake until light brown about 9 to 10 minutes. Remove the cookies from
the oven and let it cool in their baking sheets for a minute.

PIES

A pastry consisting of sweet filling in a pastry crust baked in a slope-sided

pan, it may have a bottom crust only or a top and bottom crust. The filling
maybe meat, vegetable or fruits baked in a deep dish.

Bukopie

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Crust
o 2 cups all-purpose flour
o 1 tsp. sugar
o 1/2 tsp. salt
o 1/2 cup margarine or butter, cut into thin slices
o 1/4 cup shortening
o 5-6 tbsp. cold water
o egg wash

Filling
o 1/2 cup sugar
o 1/3 cup cornstarch
o 1 cup evaporated milk
o 1 cup buko water/juice
o 1 tsp. vanilla
o 2 cups grated buko (young coconut meat)

Cooking Procedures:
1. Preheat oven to 375°F (190°C). Prepare an 8-inch pie plate.

Filling

(a) Combine sugar and cornstarch in a saucepan. Add evaporated milk

and buko water. Cook over medium heat until thickened.
(b) Add vanilla and grated buko meat. Cook for another 5 minutes and then
set aside to cool.

Crust

(a)Combine flour, sugar and salt in a bowl. Cut in the butter (if using) and
shortening until the mixture looks like coarse crumbs.
(b)Add a tablespoon of water one at a time. Mix with a fork until the dough
is smooth and does not stick to the sides of the bowl.
(c) Form into two balls, one of which should be bigger than the other.
(d) Roll out the bigger dough to form a 9-inch circle that is about 1/4-inch
thick. Fit this dough into the bottom and sides of the pie plate. Filled up
with the buko mixture filling. Set aside.

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2. Roll out the smaller dough into a circle, big enough to cover the top of the
pie. To seal the sides of the pie, pinch the top and bottom crusts together.
3. Using a knife or fork, prick holes on the top crust so that steam can
escape the pie while baking. Brush the top crust with egg wash.
4. Bake in the oven for about 30 minutes or until golden brown. Allow to
cool before slicing.

PUDDING
Is a soft, creamy cooked dessert made with eggs, milk, sugar, and flavorings
and thickened with flour or another starch. It is originally the dessert court
of a British meal.

Banana Pudding

Ingredients
 3/4 cup sugar
 1/4 cup all-purpose flour

 1/4 teaspoon salt

 3 cups 2% milk

 3 large eggs

 1-1/2 teaspoons vanilla extract

 8 ounces vanilla wafers (about 60 cookies), divided

 4 large ripe bananas, cut into 1/4-inch slices

Directions
1. In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook
and stir over medium heat until thickened and bubbly. Reduce heat to
low; cook and stir 2 minutes longer. Remove from heat.
2. In a small bowl, whisk eggs. Whisk a small amount of hot mixture into
eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook
and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes,
stirring occasionally.

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3. In an ungreased 8-in.-square baking dish, layer 25 vanilla wafers, half
of the banana slices and half of the pudding. Repeat layers.

Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight.

Just before serving, crush remaining wafers and sprinkle over top. Yield: 9
servings.

PASTRIES

Is a term used broadly and imprecisely for all fancy sweet baked goods,
including cakes, sweet rolls and cookies. They are desserts made with dough
or flour and shortening used for the crust of pies, tarts and the like.

1. Tart –crisp rich and sweet pastries filled with creamy custards, juicy
fruits, and fine chocolate and crunchy nuts, make the most delectable
for desserts.

Deluxe Apple Tart

10 servings

Begin about 4 hours before serving or early in day

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INGREDIENTS:
PASTRY
1 c APF
5 tbsp. margarine or butter, softened
2 tbsp. sugar
1/8 tsp. salt
FILLING
6 medium-sized apples (about 2 pounds)
1 10 to 12-ounce jar apricot preserves
¼ c sugars
1 tsp. lemon juice

PROCEDURE:
1. Prepare pastry dough; into medium bowl, measure flour, margarine or
butter, sugar, salt, and 2 tbsp. cold water. With fingertips, mix together just
until blended, adding more water 1 tsp. at a time IF NEEDED.
2. Press dough onto bottom and up side 9-inch tart pan with removable
bottom; refrigerate.
3. Prepare filling: peel and core apples; cut into chunks. In blender combine
¼ c water with about one-third of apple chunks; cover and blends at high
speed until apples are pureed. Add remaining apple chunks, a third at a
time; blend until smooth.
4. Pour pureed apples into 3-quart saucepan; stir ½ c apricot preserves add
2 tbsp. sugar. Over high heat, heat to boiling. Reduce heat to medium-high;
cook, uncovered about 20 minutes until applesauce is very thick, stirring
frequently.
5. Peel remaining 3 apples. Cut each apple lengthwise into quarters; remove
cores.
6. Cut each apple quarter lengthwise into 1/8-inch thick slices.

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7. In large bowl, gently toss apple slices with lemon juice and remaining 2
tbsp. sugar.
8. Pre-heat oven to 400-degree Fahrenheit fill tart shell with apple sauce
and cover with apple slices.
9. Bake tart for 45 minutes or until apple slices are tender and browned.
Remove pan to wire rack.
10. With spoon, press remaining apricot preserves through sieve into small
saucepan; over medium heat to boiling. Cook for two minutes or until
preserves are thick enough to coat a spoon. Brush preserves over apple
slices. Cool tart in a pan on wire rack.

1. Spreading applesauce in tart shell spoon applesauce into tart shell, then
with back of spoon, spread evenly.

2. Arranging apples in center of tart; place apple slices, closely over-

lapping in small circle in the center of apple sauce filling.

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3. Arranging remaining apple slices: place remaining apple slices closely
over-lapping. In large bowl circle around first small circle to completely cover
Applesauce

11. To serve careful remove the apple tart from the pan and place on serving
dish

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 Self- Check 12.2-1

Check your knowledge on preparing Hot Desserts by completing this self-

check. Write your answer on a separate sheet of paper.

1. What is tart?

2. What is pudding?

3. Refers to typically baked, a broad range of pastries it is thicker, sweet and

sometimes frosted.

4. What do you call the technique when you spread the whipped cream to a
cake?

5. Is the broad term used to define desserts made with dough and
shortening?

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 ANSWER KEY 12.2-1

1. Tart filled with creamy custards, juicy fruits, fine

chocolates, and crunchy nuts, made the most
delectable of desserts
2. Is a soft creamy cooked dessert made with eggs,
milk sugar, and flavorings and thickened with flour
or another starch. It is also the dessert court of a
British meal.
3. Cakes
4. Frosting
5. Pastries

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 TASK SHEET 12.2-1
Title: Preparing dough and Pies

Performance Objective: Given the necessary supplies and materials,

you should be able to prepare dough for pies

Supplies/Materials :
Crust Ingredients:
2 ½ c (285g) all-purpose flour, plus extra for rolling
10-ounces (1 ¼ cups) unsalted butter (room temperature), cut into ½
inch cubes
1 whole egg
1 tsp. salt
2 tsp. sugar
½ c (115 ml) sour cream
(use full-fat sour cream for best results)

Materials :
 Rolling pin
 brush
 knife
 fork
 mixing bowl
 measuring cups
 Plastic wrap
 Baking sheet
 Refrigerator

Steps/Procedure:
Supplies:
Crust Ingredients:
2 ½ c (285g) all-purpose flour, plus extra for rolling
10-ounces (1 ¼ cups) unsalted butter ( room temperature), cut into ½
inch cubes
1 whole egg
1 tsp. salt
2 tsp. sugar
½ c (115 ml) sour cream
(use full-fat sour cream for best results)
Materials:
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 Knife
 TASK SHEET 12.2-1
HOT DESSERT

Title: Preparing Dough for Pies

Performance Objective: Given the necessary supplies and

materials, you should be able to prepare dough for pies.

Supplies:
Crust Ingredients:
2 ½ c (285g) all-purpose flour, plus extra for rolling
10-ounces (1 ¼ cups) unsalted butter (room temperature), cut into ½ inch
cubes
1 whole egg
1 tsp. salt
2 tsp. sugar
½ c (115 ml) sour cream
(use full-fat sour cream for best results)
Materials:
 Rolling pin

 Brush

 Knife

 Fork

 Mixing bowl

 Measuring cup

 Measuring spoon

 Plastic wrap

 Baking sheet

 Refrigerator

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Steps/ Procedure:

1. In a large bowl whisk together 2 ½ c of flour, 1 tsp. of salt, and 2 tsp. of

sugar. Add the cubed butter and use your clean dry hands and toss to coat
with the flour. Using your hands work the butter into the flour, pressing the
cubes of butter between tour thumb and fingers. Continue to work the flour
until the mixture is shaggy and the largest pieces of butter are no larger
than a kernel corn. Make a wheel in the center and add the sour cream to it.
Use a fork to work the buttered flour and the sour cream into each other
until the dough begins to clump. Separate the dough mixture into 2 equal
sized piles and work each one first into a ball, and then into a disk. Sprinkle
with flour and wrap. Refrigerate for 1 hour before rolling out.

2. Remove one crust disk from the refrigerator. Let set at room temperature

for 5-10 minutes. Place disk on a lightly floured, clean, flat surface. Using a

rolling pin, roll out the pie dough to a 12-inch circle, about 1/8 of an inch

thick. As you roll out the dough, check to make sure it isn’t sticking. If and

when it starts to stick, gently lift it up and sprinkle a little more flour on the

table surface or in the pie dough to keep the dough from sticking. Gently

place the rolled-out dough onto 9-inch pie plate. Press down to line the pie

dish with the dough.

3. Roll out the second disk of dough, again to 12-inches. Gently place the

second-round pie dough. Trim excess dough with kitchen shears, leaving a

¾ inch overhang from the edges of the pie pan. Fold the dough under itself

so that the edge of the fold comes right to the edge of the pan. Press the top

and bottom dough rounds together as you flute edges using thumb and

forefinger or press with fork.

4. Place egg yolk and cream in a small bowl and use a fork to stir until well-

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combined. Used a sharp knife to cut slits in the top of the pie crust for

steam vents.

Performance Criteria Checklist

JOB SHEET 12.2-1
PREPARING DOUGH AND PIES

Trainees Name: _________________ Date: ___________________

CRITERIA YES NO
Did you…………………
1. Place in a large bowl and whisk together 2 ½ c of

flour, 1 teaspoon of salt, and 2 tsp. of sugar. Add

the cubed butter and use your clean dry hands to

toss to coat with the flour. Using your hands work

the butter into the flour, pressing the cubes of

butter between your thumb and your fingers.

Continue to work the flour until the mixture is

shaggy and the largest pieces of butter are no

larger than a kernel corn. Make a wheel in the

center and add the sour cream to it. Use a fork to

work the buttered flour and the sour cream into

each other until the dough begins to clump.

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 Separate the dough mixture into 2 equal sized

piles and work each one first into a ball, and then

2. into a disk. Sprinkle with flour and wrap.

3. Refrigerate for 1 hour before rolling out.

4. Roll out the second disk of dough, again to 12-

inches. Gently place the second-round pie dough.

Trim excess dough with kitchen shears, leaving a ¾

inch overhang from the edges of the pie pan. Fold

the dough under itself so that the edge of the fold

comes right to the edge of the pan. Press the top

and bottom dough rounds together as you flute

edges using thumb and forefinger or press with

fork.
5. Place egg yolk and cream in a small bowl and use a

fork to stir until well-combined. Used a sharp knife

to cut slits in the top of the pie crust for steam

vents

Comments/Suggestion:

Trainer: ___________________ Date: ________________

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 INFORMATION SHEET 12.2-2
COLD DESSERTS

Learning Objective:

After reading this INFORMATION SHEET, YOU MUST BE able to gain

knowledge in Cold Dessert.

Frozen Dessert

Ice cream and fruit sorbets can once again be enjoyed by adults to

discerning palate. But there is still nothing to compare with the reward of

preparing something yourself. Ice creams use fresh dairy products and real

flavors; sorbets are packed full of fresh fruit juices or purees. Making ice

creams and sorbets is not a mysterious art. Home chef have been making

them for centuries. And it can be done with an absolute minimum

determination. All you really need is a freezer and a bit of determination.

But if you also happen to be equipped with a food processor or blender and

better still an ice cream churn or electric ice cream maker, the task gets

easier and easier. However, you undertake it. I know you and your family

will enjoy the results of your labor.

 Things to be Considered:

Making an ice cream by:

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  Using up egg whites

Most of ice cream recipes require egg yolks, which means you may be

accumulating egg whites. Hence for practically reasons, egg white is being

utilized for making accompaniments of ice creams sauces and garnishing.

Egg whites are ingredients in some ice cream and sorbet recipes. Egg whites

can be refrigerated in a covered container for up to one week without

spoiling. They freeze well. Make sure that no ice particles drip into the egg

whites as this may prevent whisking up lightly and voluminously, which is

especially important when making meringue.

 Vanilla Essence

Where vanilla extracts is used no specific amount has been given. This is

because usually a few drops are sufficient. But remember that freezing

deadens flavors so add little more than you would normally.

 Scalding

In many of the ice cream recipes, the milk is scalded. It should not reach to

boil, but should be heated until small bubbles appear around the side of the

saucepan.

 Substituting Honey for Sugar

In many of the ice cream recipes, honey can be very successfully substituted

for sugar. It should preferably be used where it does not overpower the other

flavoring ingredients. Honey requires slightly longer to freeze than sugar but

has much the same sweetening quality.

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Ice Cream

Ice cream is a frozen dessert made from dairy products, such as milk,
cream, eggs and sugar often combined with fruits or other ingredients and
flavors. Mostly, ice cream contains at least 10 % milk-fat, 20% milk-solids.

Honey Ice Cream

Ingredients:

2 egg yolks

1 egg white

Small pinch of salt

375 ml (1 ½ c) milk

250 g (3/4 c) honey

250 ml (1 c) single (light) cream

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Method:

In a stainless bowl or top of a double saucepan whisk egg yolks, egg white

and salt until smooth. In a small saucepan scald milk; blend in hone. Pour

over eggs. Place bowl or top of double until custard slightly thickens.

Remove from heat. Stir in cream; cool.

Pour into ice cream maker according to manufacturer’s directions.

Freezer Method: Pour prepared mixture into several undivided ice trays;

cover; place in freezer and freeze until firm 3-6 hours. Using a fork, beat

twice.

Sorbet

Is a soft, smooth frozen dish made with pureed fruit or fruit juice and sugar.

Sometimes flavored with liquor, wine or coffee served as a dessert or palate.

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 Strawberry Sorbet

Ingredients:

560 g (1 ¼ lb. / 4 c) fresh ripe strawberries, hulled, wiped

500 ml (2 c) sugar syrup

Juice of ½ orange

Juice of ½ lemons

To garnish:

Fresh strawberries, if desired

Mint leaves or edible leaves, if desired

Method:

In a food processor/blender, process strawberries and ½ of sugar syrup to a

smooth puree. Mix in remaining syrup and orange and lemon juice. Pour

into several undivided ice trays; cover; place in freezer; freeze to a slash.

Return food processor/blender. Process until light smooth. Return to trays;

re-cover; freeze until firm.

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Parfait

Is a dessert composed of layers of ice cream, sweet sauce, fruits and

whipped cream served in a tall narrow glass. This is an original French

dessert flavored with fruits.

Raspberry Parfait

Ingredients:

125 g (2/3 c) fresh rasp berries

220 g (1 c) sugar

60 ml (1/4 c) sugar

6 egg yolks

500 ml (2 c) whipping cream

To garnish:

Fresh raspberry if desired

Mint leaves if desired

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Method:

In a food processor/blender, process raspberries to a smooth purée. If

desired, strain through a fine nylon sieve to remove seeds.

In a small thick sauce pan cook sugar and water over low heat until sugar is

dissolved. Cook to hard boil stage 120 degree Celsius.

In a stainless steel or heatproof glass bowl, whisk egg yolks. Drizzle sugar

syrup over eggs in a thin stream, whisking continuously until mixture is

thick and smooth. Continue whisking until cool.

Pour egg mixture, cream and raspberry puree into ice cream container.

Freeze in ice cream maker according to manufacturer’s directions.

Freezer method:

In a small bowl, whip cream to soft peaks. Fold cream and raspberry puree

into egg mixture. Pour mixture into several undivided ice trays; cover; place

in freezer; freeze until firm 3-6 hours. Using a fork beat once while freezing.

Store in a covered container.

Garnish with raspberries and mint leaves, if desired.

Gelato

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It is the Italian version of ice cream and it differs from an American ice

cream in a few basic ways:

 Its denseness

 Sugar content and its

 Temperature

Gelato is denser for two reasons:

First gelato contains significantly less butterfat than ordinary ice cream.

Whereas ice cream might be 15%butterfat or more. Gelato typically contains

more like 4-8% butterfat.

Second gelato is churned more slowly and has less air whipped into it than

the ice cream, thus producing a denser product.

Gelato differs from ice cream in another aspect, which has to do with

how much sugar it contains; gelato contains 10% higher sugar content but

gelato and ice cream share the basic attributes of being made from frozen

milk, cream and other ingredients. But gelato is denser and its flavor can be

more intense than the ordinary ice cream. Gelato can be stored at 0-10

degree Fahrenheit and served at 10 degree-20degree Fahrenheit whereas ice

cream can be stored in a deep-freeze of -20 degree Fahrenheit or colder.

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 Chocolate Gelato

Ingredients:

750 ml (3 c) milk

220 g (1 c) sugar

125 g (4 oz) plain (dark) chocolate, coarsely grated

To garnish:

Chocolate croquet

Sugared flowers if desired

Procedure:

In a saucepan, bring milk and vanilla pod to boiling point. Remove from

heat; cool.

When pod is soft, insert point of a small, sharp knife near top. Cut into ½

scrape small seeds into milk. Stir in sugar until dissolved; cool.
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Strain milk through a fine nylon sieve into ice cream container. Freeze in ice

cream maker according to manufacturer’s directions.

Freezer method:

Strain milk into several undivided ice trays; cover; place in freezer; freeze

until firm.

Using fork beat every thirty minutes, during freezing.

Mousse

Is a French word for “foam”. A mousse is a soft creamy food either sweet or

savory lightened by adding whipped cream, beaten egg whites or both.

Orange Pecan Mousse

Ingredients:

6 egg whites

140 g (4 ½ oz.) sugar

600 ml double cream whipped

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1 tbsp. finely chopped caramelized peel

Caramelized peel extra for decoration

Praline

125 g sugar

60 g pecan halves

Custard sauce

600 ml milk

Rind of 1 orange

6 egg yolks

90 g sugar

Procedure:

1. To make praline, melt sugar in a small heavy saucepan over low heat,

stirring once or twice, then cook until golden brown. Add pecans, pour into

an oiled upside-down baking tray, cool. Break into pieces, saving a few

pecan halves for decoration.

2. Beat egg whites until soft peaks form and gradually beat in sugar. Fold in

cream, crushed praline and caramelized peel. Pour mixture into a large deep

ring tin, cover with foil and refrigerate overnight.

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3. To make sauce scald milk with orange rind, remove from heat. Beat egg

yolks with sugar until pale and thick. Gradually stir in hot milk, and then

return mixture to saucepan. Strain and set aside.

4. Turn mousse onto a serving platter and decorate with reserved pecan

pieces and extra caramelized peel accompany with sauce.

5. Cooks Tip: To caramelized peel, remove rind from two oranges, scrape

off pith and cut peel into matchsticks. Place in a small saucepan cover

with cold water bring to boil, drain and refresh under cold water.

Return peel to pan add 60 g and enough water to moisten. Cook over

moderate heat until sugar dissolves and liquid evaporate. Remove

from heat and set aside to cool.

Granita

Is a semi-frozen dessert made from sugar, water and various flavorings. It is

originated in Sicily, Italy. It is available all over in somewhat different forms.

It is related to sorbet; however, it has a coarser, more crystalline texture.

This is largely the result of different freezing techniques. The smoother types

are produced in a gelato machine while the coarser varieties are frozen with

only occasional agitation, then scraped or shaved to produce separated

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crystals. Although its texture varies from coarse to smooth, it is always

different from the one of sorbet, which is more compact; this makes granita

distinct and unique.

Lemon Granita

Ingredients:

250 ml (1 c) lemon juice

500ml (2c) water

105 g (1/2 c) sugar

To garnish: mint leaves if desired

Methods:

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In a medium bowl, mix juice, water, and sugar. Stir until sugar completely

dissolves. Pour into several undivided ice trays; cover; place in freezer; until

firm.

Before serving, refrigerate to soften enough to scrape into dishes

Garnish with mint leaves.

Variation:

Substitute lime or grapefruit juice, or a mixture of citrus juices for lemon

juice.

Sherbet

Is a frozen dessert made with fruit juice added to milk cream, egg white,

sugar and water or gelatin

Watermelon Sherbet

Ingredients:

 4 cups diced seedless watermelon

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  1 cup white sugar

 3 tablespoons lemon juice

 1 dash salt

 1/4 cup cold water

 1 (.25 ounce) envelope unflavored gelatin

 1 cup chilled heavy cream

Directions:

1. Combine the watermelon, sugar, lemon juice, and salt in a large

mixing bowl; stir to coat evenly. Cover the bowl with plastic wrap and

refrigerator for 30 minutes.

2. Blend the mixture in a blender until smooth; return to the bowl.

3. Pour the cold water into a saucepan. Sprinkle the gelatin over the cold

water; let stand 1 minute. Place the saucepan over low heat; cook for

2 minutes. Stir the gelatin mixture into the blended watermelon

mixture. Add the heavy cream; beat with an electric hand mixer at

medium speed until the mixture is fluffy.

4. Transfer the mixture into an ice cream maker and freeze according to

manufacturer's directions until it reaches "soft-serve" consistency.

Transfer ice cream to a one- or two-quart lidded plastic container;

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 cover surface with plastic wrap and seal. For best results, ice cream

should ripen in the freezer for at least 2 hours or overnight.

Self-Check 12.2-2

Check your knowledge on preparing cold desserts by answering the

following questions:

1. It is a frozen dessert made from dairy products?

2. What are the two reasons that gelato is denser than the ice cream?

3. What makes granita unique and distinct?

4. Where does granita originate?

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 Answer Key 12.2-2

1. Ice cream

2. First gelato contains significantly less butterfat than ordinary ice cream.

Whereas ice cream might be 15%butterfat or more. Gelato typically contains

more like 4-8% butterfat.

Second gelato is churned more slowly and has less air whipped into it than

the ice cream, thus producing a denser product.

3. It is related to sorbet; however, it has a coarser, more crystalline texture.

This is largely the result of different freezing techniques. The smoother types

are produced in a gelato machine while the coarser varieties are frozen with

only occasional agitation, then scraped or shaved to produce separated

crystals. Although its texture varies from course to smooth, it is always

different from the one of sorbet, which is more compact; this makes granita

distinct and unique.

4. Sicily, Italy

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 Date Developed: Document No. NTTA-TM1-07
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 Date Developed: Document No. NTTA-TM1-07
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 Task Sheet 12.2-2
Title: Preparing Mango Cream

Performance Objective: Given the necessary supplies and materials,

you should be able to prepare/make mango
cream
Supplies :

2 large, well-ripened mangoes, halved lengthwise, stoned

2 tbsp. lime or lemon juice

60 ml (1/4 c ) sugar syrup or 2 tbsp sugar

250 ml (1 c) whipping cream

Materials :

Measuring cup

Measuring spoon

Measuring glass

Blender/electric mixer

Spoon

Mixing bowl

Ice cream glass

Ice cream container

Steps/Procedure:
1. Carefully scoop out mango flesh. Cover shells with cling film;

refrigerate.

2. Chop mango flesh. In a food processor/blender, process mango

with lime or lemon juice and sugar syrup or sugar until smooth

and thick.

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3. Pour mango pureeLevel
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directions.
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4. Pour mango puree into several undivided ice trays; cover; place in
 Performance Criteria Checklist
Task Sheet 12.2-2

CRITERIA
YES NO
Did you….
1. Carefully scoop out mango flesh. Cover shells with

cling film; refrigerate.

2. Chop mango flesh. In a food processor/blender,

process mango with lime or lemon juice and sugar

syrup or sugar until smooth and thick

3. Pour mango puree and cream into ice cream

container. Freeze in ice cream maker according to

manufacturer’s directions.

4. Pour mango puree into several undivided ice trays;

cover; place in freezer; freeze to slush. In a bowl,

whip cream to soft peaks. Remove mango ice from

freezer. Fold cream into mango ice. Return trays.

Recover. Return in freezer. When almost firm, beat

with fork, or process in food processor/blender.

5. Store in a covered container.
6. Before serving refrigerate 20 minutes to soften.

7. Garnish with slices of melon or mango and flaked

almonds if desired.

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Comments/Suggestions:

Trainer: ______________ Date:______________

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 INFORMATION SHEET 12.2-3

CHOCOLATE, SUGAR and CARAMEL SAUCES

Learning Objective:

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

1. Gain knowledge on the different chocolate, sugar and caramel sauces

2. How important sauces in terms of dessert

Sweet sauces enable the cook to give desserts a special finish. Here you’ll

find sauces to step up the flavor and appeal of fresh, canned, and frozen

fruits; pies and cakes; frozen desserts; bread and rice puddings. Today’s

sauces aren’t just poured over foods. They can be puddle on the plate or

spooned around food to frame it.

More, sauces themselves can be decorated, with designs piped or stirred in;

see illustrated Book of Desserts, Saucy Garnishes, pp.26-27, for ideas.

When choosing a sauce, think “contrast”. A good sauce will differ in

compatibility- in flavor, texture, color, and on occasion, even in temperature,

from dessert it accompanies.

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 Chocolate sauce

Chocolate sauces are enduringly popular, from simple custard to richly

indulgent versions combined with liqueur or cream. They can be served with

ice cream and other frozen desserts but are also delicious with poached

pears and a wide range of puddings. Flavored liqueurs can be chosen to

echo the flavor of the dessert and coffee, brandy and cinnamon all go well

especially with chocolate.

Chocolate Sauce: A Dark Delight

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Ingredients:

250 g (8oz) plain dark eating chocolate

60 g (2oz) cold butter into cubes

Methods:

1. Break the plain dark chocolate into pieces and put them in a bowl with a

little cold water.

2. Place the bowl in a pan of hot water over a medium heat.

3. Stir the chocolate until all the pieces have melted smoothly.

4. Cut butter into cubes.

5. Remove pan from heat and stir a few cubes into the chocolate. When the

butter is blended in, add more.

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6. Continue until all the butter is stirred in and the mixture is smooth.

7. Serve the chocolate sauce immediately, while it is still hot: it set as it

cools.

8. The sauce is poured over some cold dessert-choux pastries filled with ice

cream.

Sugar and Caramel Sauce

Sauces base on sugar syrups and on melted chocolate are

mainstays for enhancing desserts. At its simplest, a syrup sauce is nothing

more than sugar and which the syrup is boiled, determine the sauces’

consistency. One of the sauces additions of extra flavorings can cause syrup

to turn grainy; the mixture includes some liquid glucose, which inhibits

crystallization.

If syrup is cooked until all the water evaporates, the molten sugar

that remains turn rapidly into caramel-a useful foundation that can be

diluted with water to make a pouring sauce. To give chocolate a pouring

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consistency, it is melted with a little water or cream over low heat

(overheating would scorch it); Impairing its flavors and texture.

1. Caramel Sauce: An amber Pool of molten sugar

Ingredients:

5oo ml water

500g sugar

Methods:

1. Put 150 ml water in a heavy pan.

2. Add 500 g of sugar.

3. Stir gently over a medium heat until the sugar has dissolved.

4. Bring the syrup to boil in it. Without stirring, until it turns reddish-

amber.

5. Dip the pan in cold water.

6. Let the caramel cool a little

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 7. Pour in the remaining water

Dissolving the Caramel:

Return the pan to the heat and stir the water and caramel together until the

caramel is smoothly dissolved. Once diluted, the caramel will not harden

even when quite cold.

Serving Caramel Sauce:

Refrigerate in a stopper bottle, the sauce will keep weeks.

Serve caramel sauce hot or cold; with a hot or cold dessert.

Mostly it is served hot with bread pudding.

How to Make Butterscotch Sauce

Ingredients

 4 tablespoons unsalted butter

 1 cup of tightly packed dark brown sugar

 ¾ cup heavy whipping cream (not ultra-pasteurized)

 1 tablespoon vanilla extract

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  1 teaspoon kosher salt

Method

Butterscotch takes about a half an hour to make, from start to finish.

1. First, before you begin, make sure you have everything ready to go -

the cream and the brown sugar next to the pan, measured and

waiting. Making butterscotch is a fast process that cannot wait for

hunting around for ingredients.

2. In a heavy bottomed stainless steel 2 quart saucepan, melt butter

over low to medium heat. Just before butter is melted, add all dark

brown sugar at once and stir with wooden spoon until sugar is

uniformly wet.

3. Stir infrequently until mixture goes from looking grainy to molten

lava. Make sure to get into the corners of your pot, and watch closely

to notice how the mixture changes. It will take about 3 to 5 minutes.

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4. Right before you add the cream, the caramelizing brown sugar will

begin to look and feel more like liquid and less like thick wet sand.

5. At this point add all the cream at once and replace your spoon with a

whisk. Lower heat a little and whisk cream into mixture. When liquid

is uniform, turn heat back to medium and whisk every few minutes

for a total of 10 minutes.

6. After liquid has been boiling on the stove for its 10 minutes, turn

heat off and let rest for a minute or two before transferring into a

heatproof storage vessel. (I prefer a stainless steel or glass bowl.) Cool

to room temperature.

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 7. When butterscotch liquid is room temperature, take a small taste. It's

important to know what cooked brown sugar and butter tastes like,

and what happens when transforming that flat sweetness into real

butterscotch flavor. Whisk in half the salt and vanilla extract. Taste

again. Add more salt and vanilla extract until the marvelous taste of

real butterscotch is achieved.

Butterscotch makes a fantastic topping for ice cream.

Chill butterscotch sauce in a non-reactive container with a tightly fitting lid

only after sauce has chilled completely. It will keep for one month

refrigerated, that is if you can keep from eating it all the moment it has

cooled down and been seasoned to your liking.

Self-Check 12.2-3
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Check your knowledge on preparing chocolate, sugar and caramel based

sauce by completing this self-check.

1. A useful foundation that can be diluted with water to make a pouring

sauce.

2. What are the advantages of using sauce to your dessert?

3. What is butterscotch?

4. It is the amber pool of molten sugar?

5. What is the name of the sauce that is based on chocolate?

ANSWER KEY 12.2-3

1. Caramel

2. Advantages of using sauce in a dessert:

o It can enhance to the appearance of your dessert.

o It can add to the eye appeal of your presentation.

o It can add moisture to your desserts.

o It can add luster and shine to your desserts.

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 o It can complement the flavor of your dessert.

o It deepens and enriches the overall taste and texture.

3. A deep golden coating sauce

4. Caramel Sauce

5. Chocolate Sauce

INFORMATION SHEET 12.2-4

CREAM AND CUSTARD SAUCES

CUSTARD/CRÈME ANGLAISE

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Custard/Crème Anglaise: a sauce from Egg yolks and Milk

1. Whisking yolks and sugar:

For about 600 ml separate 6 egg and reserve the whites for another use. In a

mixing bowl, whisk the yolks with 125 g sugar. After about 10 minutes, the

mixture will be creamy and almost white. Continue until a little of the

mixture, dribbled from the whisk, from a trail across the surface.

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2. Adding Milk:

Over medium heat, scald 500 ml milk in a pan, with vanilla pod if you like.

Remove the pod and slowly pour the hot milk into the yolk and sugar

mixture, whisking constantly but gently.

3. Getting the right consistency:

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Transfer the mixture to a heavy pan and set it over a low heat. Stir the

custard continuously with figure-of-eight motion, to distribute the heat

evenly throughout the mixture, and bring the custard to just below

simmering point. Do not allow the custard to reach a boil.

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4. Cooling the custard:

When the custard coats the spoon evenly, stop stirring and remove the pan

from heat. Place the pan immediately in a bowl of ice, to prevent the custard
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from thickening any further, continue to stir the custard for a further 5

minutes or so.

5. Straining the custard:

To remove any lumps that may have formed, strain the custard through a

sieve into a bowl. Serve immediately; or keep the custard warm by placing

the bowl in a hot water bath. If you wish to serve the custard cold, stir it

over ice until it is sufficiently chilled, or stir it until cool, cover it with plastic

film and refrigerate.

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Bavarian cream: Gelatin and Whipped cream

Make custard (Steps 1-4 see prev. page), strain it into another pan, and

place in a hot water bath. Whip 450ml double cream to soft peaks. Sprinkle

15 g gelatin powder on to a little hot water, when the gelatin has absorbed

the liquid, remove the pan from water bath and stir the gelatin into it.

Stir until the gelatin dissolves, then pour the mixture into a bowl set over a

bowl of ice and water. Stir frequently. When the mixture has the consistency

of lightly whipped cream, removed it from the bowl of ice and water and add

the cream. Blend well, pour into an oiled mold and chill until set.

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 Self-check 12.2-4

Check your knowledge on preparing cream and custard sauce by answering

the following questions:

1. What is the other term/name of custard sauce?

2. If the custard sauce will be added with the gelatin and whipped

cream what does it called?

3. What is the first step in making custard sauce?

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 ANSWER KEY 12.2-4

1. Crème Auglaize Sauce

2. Bavarian Cream

3. Whisking the Yolk and Sugar

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 TASK SHEET 12.2-4
Title: Preparing Custard Sauce
Performance Objective: Given the supplies and materials, the trainee

should be able to prepare custard sauce.

Supplies/Materials:

600 ml: 6 eggs (reserve egg whites)

125 g sugar

500 ml milk

vanilla
Steps/Methods:

1. Whisking yolks and sugar:

For about 600 ml separate 6 egg and reserve the whites for another use. In a

mixing bowl, whisk the yolks with 125 g sugar. After about 10 minutes, the

mixture will be creamy and almost white. Continue until a little of the

mixture, dribbled from the whisk, from a trail across the surface.

2. Adding Milk:

Over medium heat, scald 500 ml milk in a pan, with vanilla pod if you like.

Remove the pod and slowly pour the hot milk into the yolk and sugar

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mixture, whisking constantly but gently.

3. Getting the right consistency:

Transfer the mixture to a heavy pan and set it over a low heat. Stir the

custard continuously with figure-of-eight motion, to distribute the heat

evenly throughout the mixture, and bring the custard to just below

simmering point. Do not allow the custard to reach a boil.

4. Cooling the custard: When the custard coats the spoon evenly, stop

stirring and remove the pan from heat. Place the pan immediately in a bowl

of ice, to prevent the custard from thickening any further, continue to stir

the custard for a further 5 minutes or so.

5. Straining the custard:

To remove any lumps that may have formed, strain the custard through a

sieve into a bowl. Serve immediately; or keep the custard warm by placing

the bowl in a hot water bath. If you wish to serve the custard cold, stir it

over ice until it is sufficiently chilled, or stir it until cool, cover it with plastic

film and refrigerate.

Assessment Method:

Demonstration with Questioning

Comments/Suggestion

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Trainer: _____________________ Date:______________________

Performance Criteria Checklist

Task Sheet 12.2-4

Trainees Name: ________________________ Date: _____________________

CRITERIA YES NO

Did you……………………?
1. Whisk yolks and sugar
2. Add Milk
3. Get the right consistency
4. Cool the custard
5. Strain the custard

Trainer: _________________________ Date: ________________

Comments / Suggestions:

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 INFORMATION SHEET 12.2-5

FRUIT SAUCES

Learning Objective:

After reading this INFORMATION SHEET, YOU MUST be able to prepare

fruit sauces.

Fruits, with its many flavors and beautiful colors; offers scores of

possibilities for superb desserts. Even when served alone, it can end a

sophisticated dinner as perfectly as it ends a simple repast. One rule of

thumb applies; whether fruit is used alone or in combination with other

foods, it should be always be at its best.

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There are numbers o wonderful sauces made with fruits, like jams and

jellies as sweeteners. The often are the basic tomato-based barbecue sauce

with jams as sweeteners. Raspberry, cherry, and apple are common.

Redcurrant and Raspberry Coulis

A dessert sauce for the height of summer to serve with light meringues and

fruit sorbets. Make it particularly pretty with a decoration of fresh flowers

and leaves.

Ingredients:

 225 g redcurrants

 450 g cups raspberries

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  50 g icing sugar

 1 tbsp corn flour

 Juice of one 1 orange

 2 tbsp double cream to decorate

Procedure:

1. Strip the redcurrants from their stalks using a fork. Place in a food

processor or blender with the raspberries and sugar, and puree until

smooth.

2. Press the mixture through a fine sieve into a bowl and discard the seeds

pulp.

3. Blend the corn flour with the orange juice then stir into the fruit puree.

Transfer to a saucepan and bring to boil, stirring continuously, and cook 1-

2 minutes until smooth and thick. Leave until cold.

4. Spoon the sauce over each plate. Drip the cream from a teaspoon to make

small dots to form heart shapes. Place the meringue or scoop sorbet into the

middle and decorate.

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 Mandarin Sauce

Ingredients:

4 mandarin oranges

3 ½ c sugar

1 ½ tsp. flour

2-3 tbsp. mandarin liqueur, if desired

Procedure:

1. Peel the mandarins and squeeze for juice. Scrape the rind of two

mandarins with the back of kitchen knife in order to remove all the white

pith. Shred the rind very finely. Discard the remaining skin and pulp.

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2. In small saucepan, cover rind with cold water. Bring to boil; boil for 2

minutes. Drain; set rind aside.

3. Cook sugar in a pan until in golden brown. In a small bowl, stir corn flour

into juice. Pour over toffee. Add peel. Simmer, stirring until sauce slightly

thickens and toffee dissolves. Add liqueur, if desired. Serve hot or cold.

Passion Fruit Sauce

Ingredients

 1 cup water

 1 cup sugar

 1/2 cup passion fruit pulp (from about 7 ripe passion fruits)

Preparation

Combine all ingredients in heavy small saucepan. Bring to boil over

medium-high heat, stirring until sugar dissolves. Reduce heat to low;

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simmer until syrup is reduced to 1 1/2 cups, about 15 minutes. Transfer to

bowl, cover, and chill. (Can be made 2 days ahead. Keep chilled.)

SELF-CHECK 12.2-5

Check your knowledge on preparing cream and custard sauce by answering

the following questions:

1-5. What are the step in making custard sauce?

ANSWER KEY 12.2-5

1. Whisk yolks and sugar

2. Add Milk

3. Get the right consistency

4. Cool the custard.

5. Strain the custard

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 TASK SHEET 12.2-5
Title: Preparing Fruit Purees
Performance Objective: Given the necessary supplies and materials, you

should be able to prepare fruit purees.

Supplies / Materials: Raspberries, Boysenberries, Strawberries, kiwi fruit,

mangoes or papayas, sugar syrup lime or lemon juice.

Steps / Procedure:

1. In a food processor/blender, process fruit to puree.

2. Add sugar syrup and lime or lemon juice to taste. Strain through a fine

nylon strain to remove seeds, if desired.

Assessment Method:

Demonstration with Questioning

Date Developed: Document No. NTTA-TM1-07

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 Performance Criteria Checklist

Task Sheet12.2-5

Trainees Name: _______________________ Date: _______________

CRITERIA YES NO

Did you…….?
1. In a food processor/blender, process fruit to puree.

2. Add sugar syrup and lime or lemon juice to taste.

Strain through a fine nylon strain to remove seeds, if

desired.

Date Developed: Document No. NTTA-TM1-07

Trainers July 2010 Issued by:
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Evidence Plan

Competency COOKERY NCII

standard:
Unit of PREPARE DESSERTS
competency:
Ways in which evidence will be collected:

Demonstration & Questioning

Observation & Questioning
[tick the column]

Third party Report

Portfolio

Written
The evidence must show that the trainee…
 Cleans, Sanitizes and Prepare tools, utensils
and equipment’s based on required task
 Identifies ingredients according to standard
recipes, recipe cards or enterprise
requirement
 Assembles ingredients according to quantity
type and quality required
 Prepares ingredients based on required forms
and time frame
 Selects, Measures, and weight ingredients
according to recipe requirements
 Selects and Uses appropriate equipment
according to manufacturer’s manual
 Thaws frozen ingredients following enterprise
procedure
 Washes raw ingredients with clean water
 Produces variety of hot and cold desserts
appropriate for variety of menu
 Produces range of sweet sauces to a desired
consistency and flavor

Date Developed: Document No. NTTA-TM1-07

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 Prepare desserts and sweets according to
desired taste
 Follows safety workplace and hygienic
procedures according to enterprise
requirements
 Presents hygienic, logical and sequential
desserts within required time frame
 Decorates desserts creatively
 Portion desserts according to enterprise
standards
 Presents desserts according to enterprise
presentation techniques
 Uses accompaniments, garnishes and
decorations to enhance taste, texture and
balance
 Utilizes quality trimmings and other leftovers’
where and when appropriate
 Stores desserts at appropriate temperature
and under correct condition to maintain
quality freshness and customer appeal
 Select and uses suitable packaging to preserve
taste, appearance and tasting characteristics
 Stores desserts with FIFO operating
procedures and dessert requirements
NOTE: *Critical aspects of competency

Date Developed: Document No. NTTA-TM1-07

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 TABLE OF SPECIFICATION

# of
Objectives/Content
Knowledge Comprehension Application items/
area/Topics
% of test

Perform mise-en-place 4 2 1 7/24%

Prepare desserts and

5 4 4 13/48%
sweet sauces

Plate/ present desserts 1 2 1 4/12%

Store dessert 3 1 1 5/16%

TOTAL 29/100%

Date Developed: Document No. NTTA-TM1-07

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Performance Test

Specific Instruction for the Candidate

Qualification COOKERY NCII

Unit of Competency PREPARE OF DESSERTS

General Instruction:

Specific Instruction:

Date Developed: Document No. NTTA-TM1-07

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QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge respon
se
Extension/Reflection Questions Yes No
1.  
2.  
3.  
4.  
Safety Questions
5.  
6.  
7.  
8.  
Contingency Questions
9.  
10.  
11.  
12.  
Job Role/Environment Questions  
13.  
14.  
15.  
16.  
Rules and Regulations  
17.  
18.  
19.  
20.  
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory

Date Developed: Document No. NTTA-TM1-07

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Templates for Inventory of Training Resources
Resources for presenting instruction
 Print Resources As per TR As per Remarks
Inventory

 Non Print Resources As per TR As per Remarks

Inventory

Resources for Skills practice of Competency #1

______________________________
 Supplies and Materials As per TR As per Remarks
Inventory

 Tools As per TR As per Remarks

Inventory

 Equipment As per TR As per Remarks

Inventory

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

Date Developed: Document No. NTTA-TM1-07

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 Supervise
Work-Based
Learning

Date Developed: Document No. NTTA-TM1-07

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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…? YES NO
6.

7.

8.

9.

Date Developed: Document No. NTTA-TM1-07

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CORE COMPETENCIES
CAN I…? YES NO
10.

Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.

Date Developed: Document No. NTTA-TM1-07

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Evidences/Proof of Current Competencies(Sample)

Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation

Current
Proof/Evidence Means of validating
competencies

Date Developed: Document No. NTTA-TM1-07

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 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 Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
1.

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
2.

3.

4.

Date Developed: Document No. NTTA-TM1-07

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 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
Gaps Title/Module of Duration (hours)
Instruction

Date Developed: Document No. NTTA-TM1-07

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 TRAINING PLAN

Qualification: ____________________________

Trainees’ Training Training Mode of

Staff
Requirements Activity/Task Training

Date Developed: Document No. NTTA-TM1-07

Trainers July 2010 Issued by:
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 Technical Education and Skills Development Authority
___(your institution)___

TRAINEE’S RECORD BOOK

I.D.

Trainee’s No._______________

NAME: ___________________________________________________

Date Developed: Document No. NTTA-TM1-07

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 column regarding the outcome of the task accomplished by
the trainees. Be sure that the trainee will personally
QUALIFICATION: PLUMBING NC II_______
accomplish the task and confirmed by the instructor.
It is of great importance that the content should be
TRAINING DURATION :____________________________ written legibly on ink. Avoid any corrections or erasures and
maintain the cleanliness of this record.

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 trainee’s 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”
Date Developed: Document No. NTTA-TM1-07
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 Date Developed: Document No. NTTA-TM1-07
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NOTES:

__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________

Date Developed: Document No. NTTA-TM1-07

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Unit of Competency: 1 PREPARE PIPES FOR INSTALLATION

NC Level I Unit of Competency: 2 PERFORM MINOR CONSTRUCTION

Learning Task/Activity Date Instructors WORKS
Outcome Required Accomplished Remarks
 Lay out NC Level I
measurements
 Cut pipe Learning Task/Activity Date Instructors
within the Outcome Required Accomplished Remarks
required Perform
length and piping lay
according to outs
job Cut pipes
requirements through
 Thread pipes walls and
in accordance floors
with standard
thread
engagement ____________________ ______________________
Trainee’s Signature Trainer’s
__________________ ___________________ Signature

Trainee’s Signature Trainer’s Signature

Date Developed: Document No. NTTA-TM1-07

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Unit of Competency: 3 MAKE PIPING JOINTS AND
CONECTIONS

NC Level I Unit of Competency: 4 PERFORM SINGLE UNIT PLUMBING

Learning Task/Activity Date Instructors INSTALLATION AND ASSEMBLES
Outcome Required Accomplished Remarks
Fit-up NC Level I
joints and
Learning Task/Activity Date Instructor
fittings for
Outcome Required Accomplishe s Remarks
PVC pipe
d
Perform
threaded Prepare for
pipe joints plumbing works
and Install pipe and
connections fittings
Caulk Install hot and
joints\ cold water supply
_____________________ ______________________ Install/assemble
Trainee’s Signature Trainer’s Signature plumbing fixtures

_____________________ ____________________
Trainee’s Signature Trainer’s Signature

Date Developed: Document No. NTTA-TM1-07

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 Unit of Competency: 5 PERFORM PLUMBING REPAIR AND
MAINTENANCE WORKS

NC Level I
Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks
 Clear
clogged
pipes
clear
clogged
fixtures
______________________ ____________________
Trainee’s Signature Trainer’s Signature

Date Developed: Document No. NTTA-TM1-07

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 TRAINEE’S PROGRESS SHEET

Name : JUAN DELA CRUZ Trainer :

Nominal
Qualification : Machining NC I :
Duration
Training Training Date Date Trainee’s Supervisor’s
Units of Competency Rating
Activity Duration Started Finished Initial 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

Date Developed: Document No. NTTA-TM1-07

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 Average Ratings

PREPARATION Average
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

Date Developed: Document No. NTTA-TM1-07

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Facilitate
Learning
Session

Date Developed: Document No. NTTA-TM1-07

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Training Activity Matrix

Venue
Facilities/Tools Date &
Training Activity Trainee Remarks
and Equipment (Workstation/ Time
Area)
Prayer
Recap of Activities 8:00 AM
All to 8:30
Unfreezing Activities AM
trainees
Feedback of Training

Rejoinder/Motivation
observations
(List down all
on the
Facilities/Tools
(Specific Activities of progress of
and Equipment Name of
each Trainee for the each trainee
needed for the Workstation1
day here) for the day
workstation and
will be written
activities here)
here
observations
(Specific Activities of (List down all
on the
each Trainee here) Facilities/Tools
progress of
and Equipment Name of
each trainee
needed for the Workstation 2
for the day
workstation and
will be written
activities here)
here
observations
(List down all
on the
Facilities/Tools
(Specific Activities of progress of
and Equipment Name of
each Trainee for the each trainee
needed for the Workstation 3
day here) for the day
workstation and
will be written
activities here)
here
observations
(List down all
on the
Facilities/Tools
(Specific Activities of progress of
and Equipment Name of
each Trainee for the each trainee
needed for the Workstation 4
day here) for the day
workstation and
will be written
activities here)
here

Date Developed: Document No. NTTA-TM1-07

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Methodology Level I Date Revised:
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 Trainers Date Developed: Document No. NTTA-TM1-07
Methodology Level I July 2010 Issued by: Page 118 of 61
Date Revised:
February 2012
Templates Developed by: NTTA
NTTA
Revision # 01
 Trainers Date Developed: Document No. NTTA-TM1-07
Methodology Level I July 2010 Issued by: Page 119 of 61
Date Revised:
February 2012
Templates Developed by: NTTA
NTTA
Revision # 01
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 Discussions Resolutions/Agreement

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
Date Developed: Document No. NTTA-TM1-07
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 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

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. It should contain the following
parts:
Data interpretation
Data analysis
Conclusion

Date Developed: Document No. NTTA-TM1-07

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7. Recommendation

Maintain Date Developed: Document No. NTTA-TM1-07

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Training
Facilities

Date Developed: Document No. NTTA-TM1-07

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

Date Developed: Document No. NTTA-TM1-07

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 Template #2

Date Developed: Document No. NTTA-TM1-07

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 HOUSEKEEPING SCHEDULE
Qualification Station/Bldg Welding (WAF)

Area/Section

In-Charge

Schedule for the 2nd Semester, 2011

Responsible
ACTIVITIES Daily Every Weekly Every Month Remarks
Person other 15th ly
Day Day
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
7. Clean, inspect air
conditioning equipment:
• keep screen and filter
free from dust/rust
• Check selector knobs if
in normal positions and
are functional
• Check if drainage is OK
8. Clean, check and maintain
Tool Room
• Free of dust, not damp
• Tools in appropriate
positions/locations
• With visible
labels/signage
• Logbook and forms are
complete, in order and
updated
Trainers Date Developed: Document No. NTTA-TM1-07
• Lights, ventilation – OK
Methodology Level I July 2010 Issued by: Page 126 of 61
Date Revised:
10. Clean and check Rest
February 2012
Room Templates Developed by: NTTA
• Urinals, bowls, wash NTTA
basins, walls and Revision # 01
partitions are free from
stains, dirt, oils, graffiti
 Template #3
GMAW WORKSHOP HOUSEKEEPING SCHEDULE
DAILY TASK YES 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 YES NO

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 YES NO

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

Date Developed: Document No. NTTA-TM1-07

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 Template #4
WELDING EQUIPMENT MAINTENANCE SCHEDULE*
8 HOURS 50 Hours 100 HOURS
•  •


Date Developed: Document No. NTTA-TM1-07

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 Template #5
EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE
EQUIPMENT CODE
LOCATION
Schedule for the Month of March
MANPOWER Daily Every Weekly Every Monthly Remarks
ACTIVITIES Other 15th
Day Day

1. Check panel board, and

circuit breakers’
electrical connections,
cables and outlets
 Clean and kept dry
 Parts are well-
secured/attached
 Properly labeled
2. Check Mig gun (nozzle,
contact tip, diffuser)
and ground cable:
 Clean and kept dry
 Parts are well-
secured/ attached
 Inspect for damages
and replace parts if
necessary
3. Check adjustment
lever’s 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.

Date Developed: Document No. NTTA-TM1-07

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 Template #6

WORKSHOP INSPECTION CHECKLIST

Qualification
Area/Section In-Charge

YES NO INSPECTION ITEMS

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

12.

Remarks:

Inspected by: Date:

Date Developed: Document No. NTTA-TM1-07

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 Template #7
EQUIPMENT MAINTENANCE INSPECTION CHECKLIST
Equipment Type :
Property Code/Number :
Location :
YES NO INSPECTION ITEMS

Remarks:

Inspected by: Date:

Date Developed: Document No. NTTA-TM1-07

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