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Joint Delivery Voucher Program For Senior High School Technical Vocational Livelihood Specializations For SY 2021-2022

This document outlines a training plan for a Bread and Pastry Production qualification from November 2021 to January 2022. The plan will begin with online classes using distance learning modalities, then transition to face-to-face classes and demonstrations in January 2022. Trainees will learn core, basic, and common competencies through online activities, competency-based materials, direct instruction, discussions, and demonstrations. The plan aims to provide trainees with the skills and knowledge needed for bread and pastry production through both virtual and in-person modalities and assessments.

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Marylene Milan
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64 views3 pages

Joint Delivery Voucher Program For Senior High School Technical Vocational Livelihood Specializations For SY 2021-2022

This document outlines a training plan for a Bread and Pastry Production qualification from November 2021 to January 2022. The plan will begin with online classes using distance learning modalities, then transition to face-to-face classes and demonstrations in January 2022. Trainees will learn core, basic, and common competencies through online activities, competency-based materials, direct instruction, discussions, and demonstrations. The plan aims to provide trainees with the skills and knowledge needed for bread and pastry production through both virtual and in-person modalities and assessments.

Uploaded by

Marylene Milan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Joint Delivery Voucher Program for Senior High School Technical Vocational Livelihood

Specializations for SY 2021-2022


TRAINING PLAN
Qualification: Bread and Pastry Production NCII TVI Partner: Deor and Dune Academe School of Technology, Inc.
Start of Education and Training: November 26, 2021

Learning Competencies/ Expected


Methodology Modality Timelines Learning Resources Outcomes/Outputs
Unit of Competencies

Competency-Based
Learning Material  Online Activity
Nov. 26 – Dec.1, 2021
 Distance Learning Modality (CBLM-Bread and Completion
CORE COMPETENCIES: Pastry Production)
Online Class
 Prepare and produce bakery o Learning
products Management System
 Prepare and produce pastry (LMS)
o Via Google Meet
products
 Prepare and present gateaux,
tortes and cakes
 Prepare and display petits fours
 Present desserts
Face to Face
JAN. 17-24,2022

BASIC COMPETENCIES:

 Participate in workplace
communication
 Work in team environment
 Practice career professionalism
 Practice occupational health and  Actual Demonstration of
safety procedures skill through simulations
Competency-Based
Direct Instruction and Learning Material
Face to face January 17, 2021  Perform and demonstrate
Discussion (CBLM-Bread and
COMMON COMPETENCIES: skills through
Pastry Production)
cooperative learning
activities
 Develop and update industry
knowledge
 Observe workplace hygiene
procedures
 Perform computer operations
 Perform workplace and safety
practices
 Provide effective customer service
CORE COMPETENCIES:

 Prepare and produce bakery


products
Competency-Based Perform, demonstrate,
 Prepare and produce pastry Actual demonstration and
laboratory Learning Material and present outputs of
products Face to face Jan. 18 – 24, 2021
(CBLM-Bread and different baking
 Prepare and present gateaux, Pastry Production) products

tortes and cakes


 Prepare and display petits fours

Present desserts

Note:
November 22-25, 2021- JDVP Learner Beneficiaries from JIMENEZ COMPREHENSIVE NHS, SAPANG DALAGA NHS AND CONCEPCION NHS are communicated individually.
November 26, 2021 – Orientation @ 10:00 am via Google meet

Prepared by:

ANGEL ROSE T. SEROJALES


JDVP-Trainer
Approved by:

ISABELO Q. TALABOC
Academe President

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