Supervise

Work-Based
Learning
FORM 1.1 SELF-ASSESSMENT CHECK
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary
data or information which is essential in planning training
sessions. Please check the appropriate box of your answer to
the questions below.
CORE COMPETENCIES
CAN I…? YES NO
1. PREPARE AND PRODUCE BAKERY PRODUCTS
1.1. Prepare bakery products /
1.2. Decorate and present bakery products /
1.3. Store bakery products /
2. PREPARE AND PRODUCE PASTRY PRODUCTS
2.1. Prepare pastry products /
2.2. Decorate and present pastry products /
2.3. Store pastry products /
3. PREPARE AND PRESENT GATEAUX, TORTES
AND CAKES
3.1. Prepare sponge and cakes /
3.2. Prepare and use fillings /
3.3. Decorate cakes /
3.4. Present cakes /
3.5. Store cakes
4. PREPARE AND DISPLAY PETITS FOURS
4.1. Prepare iced petits fours /
4.2. Prepare fresh petits fours /
4.3. Prepare marzipan petits fours /
4.4. Prepare caramelized petits fours /
4.5. Display petits fours /
4.6. Store petits fours /
5. PRESENT DESSERTS
5.1. Present and serve plated desserts /
5.2. Plan, prepare and present dessert buffet /
selection or plating
5.3. Store and package dessert /

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.
 Form 1.2: DETERMINING AND VALIDATING TRAINEES CURRENT
COMPETENCY/IES

Identify Current Competencies acquired related to Job/Occupation and

Indicate Proof of Evidence.
Current competencies Proof of Evidence
NONE NONE
Form 1.3 COMPARING AND CROSSMATCHING OF COMPETENCIES
Required Units of Training
Current
Competency/Learning Gaps/Requirements
Competencies
Outcomes based on CBC
NONE 1.1.Prepare bakery products Prepare bakery products
1.2.Decorate and present Decorate and present
bakery products bakery products
1.3. Store bakery products Store bakery products
2.1. Prepare pastry products Prepare pastry products
2.2.Decorate and present Decorate and present
pastry products pastry products
2.3. Store pastry products Store pastry products
3.1.Prepare sponge and cakes Prepare sponge and
cakes

3.2. Prepare and use fillings Prepare and use fillings

3.3. Decorate cakes Decorate cakes
3.4. Present cakes Present cakes
3.5. Store cakes Store cakes
4.1. Prepare iced petits fours Prepare iced petits fours
4.2.Prepare fresh petits fours Prepare fresh petits fours
4.3. Prepare marzipan petits Prepare marzipan petits
fours fours
4.4.Prepare caramelized Prepare caramelized
petits fours petits fours
4.5. Display petits fours Display petits fours
4.6. Store petits fours Store petits fours
5.1.Present and serve plated Present and serve plated
desserts desserts
5.2.Plan, prepare and present Plan, prepare and
dessert buffet selection or present dessert buffet
plating selection or plating
5.3.Store and package Store and package
dessert dessert
 Form No. 1.4: Training Needs

Training Needs Module Title/Module of Duration

Instruction
(Learning Outcomes) (hours)
Prepare bakery
8
products
1. Prepare and
Decorate and present Produce Bakery 4
bakery products Products.
Store bakery products 4
Prepare pastry
8
products
2. Prepare and
Decorate and present Produce and Pastry 4
pastry products Products
Store pastry products 4
Prepare sponge and
8
cakes
Prepare and use
3. Prepare and 8
fillings
Present Gateaux,
Decorate cakes Tortes and Cakes 8
Present cakes 4
Store cakes 4
Prepare iced petits
8
fours
Prepare fresh petits
4
fours
Prepare marzipan
4. Prepare and 8
petits fours
Display Petits Fours
Prepare caramelized
8
petits fours
Display petits fours 4
Store petits fours 4
Present and serve
3
plated desserts
Plan, prepare and
present dessert buffet 5.Present Desserts 1
selection or plating
Store and package
1
dessert
 TRAINING PLAN
Qualification: BREAD AND PASTRY PRODUCTION NC II
Unit of competency: PREPARE AND DISPLAY PETIT FOURS

Trainees’ Training Mode of Staff Facilities/ Venue Assessment Date

Training Activity/Task Training Tools and Method and
Requireme Equipment Time
nts
Prepare iced  Observe On the job Trainer Dry and Wet Practical Work Demonstration 11
petit fours Proper training Ingredients Station / HOURS
Hygiene; Industry Wooden Spoon Observation
 Prepare, cut Work Coordinator Spatula Kookee House
Written
and Immersion Mixing Bowl
assemble Industry
Clear plastic
sponges and Supervisor
wrap
bases
Baker Rolling Pin
according to
Wire Whisk
standard
Oven
recipes and
Cooling Rack
enterprise
Measuring
requirements
Spoon
and
Measuring Cups
practices;
Spoon and Fork
 Prepare
Refrigerator
fillings with
the require
flavors and
consistency
  Prepare
Fondant
icing
 Decorate and
design iced
petit four
Prepare  Bake and OJT/ Trainer Dry and Wet Practical Work Demonstration 8
fresh petit decorate a Industry Ingredients Station / HOURS
fours selection of Immersion Industry Gas Stove Observation
small choux Coordinator Thermometer Kookee House
Interview
paste shapes Pastry Bag
Industry Written
in
Wire Whisk
accordance Supervisor
with Oven
established Baker Frying Pan
standards Wooden Spoon
and
procedures
 Baked sweet
paste are
prepared
and blended
in
accordance
with
establishme
nt standards
and
procedures
 Prepare
fillings and
 used the
required
flavors and
correct
consistency
 Garnish, and
glaze
according to
standard
procedures
Prepare  Prepare OJT/ Trainer Dry and Wet Practical Work Demonstration 8
marzipan flavored and Industry Ingredients Station / HOURS
petit fours shaped mini- Immersion Industry Spoon Observation
sized fruits Coordinator Knife Kookee House
Written
for Marzipan Blender
petit fours Industry
Modelling tool
 Coat Supervisor
according to Mixing Bowl
standard Baker Utility Tray
procedure Refrigerator
 Preserve Spoon
marzipan Fork
petit fours in Clean Wrap
plastic or
paper boxes
Prepare  Select and OJT/ Trainer Dry and wet Practical Work Demonstration 8
Caramelized coat fresh Industry ingredients Station / HOURS
Petit Four fruit Immersion Industry Frying pan Observation
segments Coordinator Fruits Kookee House Interview
 Select and Wooden spoons
Mixing bowl Written
prepare
 appropriate Industry
receptacles Supervisor
for petit
fours Baker
 Display
caramelized
petit fours
creatively to
enhance
customer
appeal
Display petit  Select and OJT/ Trainer Plates Practical Work Demonstration 10
fours prepare Industry Pipping bags Station / HOURS
petits fours Immersion Industry and attachments Observation
in Coordinator Kookee House
Spoon Interview
appropriate
Napkin Written
receptacle Industry
 Display Supervisor Paper plates
petit fours Paper cups
creatively to Baker
enhance
customer
appeal
Store petit  Store petit OJT/ Trainer Containers Practical Work Demonstration 6
fours fours in a Industry Labelling Station / HOURS
cooler Immersion Industry Refrigeration/Ch Observation
refrigerato Coordinator Kookee House
iller/freezer Interview
r.
Industry Timer Written
 Package
petit four Supervisor
in
accordanc Baker
e with
establishe
d
standards
and
procedure
s
 LIST OF TOOLS, EQUIPMENT AND MATERIALS
BREAD AND PASTRY PRODUCTION NC II
Recommended list of tools, equipment and materials for the training of 25
trainees for Bread and Pastry Production - NC II
TOOLS EQUIPMENT MATERIALS
QTY QTY QTY
12 pcs Measuring cup, 6 Commercial Mixers Cake flour
solid with complete
attachments
12 pcs Measuring cup 1 Mechanical Dough Bread Flour
liquid (250 & 500 roller
ml)
25 Measuring spoon 1 Decker oven All-purpose
3 Cake Turn table 1 Compressor Sugar
20 Decorating tips 1 Dough cutter Yeast
6 Rolling pins 4 Gas range Butter
6 Pie pan sized 6,8,10 1 Upright freezer Margarine
6 Sheet pans 4 Gas range Butter (French
bread)
6 Pie cutter 1 Upright freezer Cooking oil
6 Rubber Scrapper 1 Refrigerator Lard
6 Palette Knife All-purpose cream
6 Cake stand with Whipping cream
tier
6 Cake pillars Confectioner
sugar
6 Sauce pan Knox gelatin
6 Ladle Flaked almonds
6 Knives with plastic Chocolate chips
handle
6 Chopping Board, Chocolate,
color coded shredded
6 Scale 2, 10 kgs Cherries with
stem
6 grater Cherries
6 Wooden spoons Food colors
6 beaters Tropical fruits
12 sets Mixing Bowl (6 pcs Whole wheat, rye,
per set) multi grain
6 Wire whisk Cream cheese
6 Muffin pan, small Paper cups
6 Muffin pan, Tulip paste
medium
6 Muffin pan, big Sugar lace
6 Loaf pan, small Pineapple juice
6 Loaf pan, medium Contreau
6 Loaf pan, big
4 Rectangular pan TRAINING
1x8x8 MATERIALS:
6 Round pan Wilton decorating
6,8,10,12,14,16 magazine, video
6 Pie pan Good Housekeeping
Baking Book
6 Flour sifter
6 Strainer
3 Double boiler
Piping Bags
Coupler
 TRAINING FACILITIES
BREAD AND PASTRY PRODUCTUINN NC II

Based on a class intake of 25 students/trainees, the space requirements and their corresponding
sizes are as follows

Total Area in Sq.

Space Requirement Size in Meters Area in Sq. Meters
Meters
Lecture/Demo Area 8x5m 40 sq. m. 40 sq. m.
Student/trainee working
1x1m 1 sq. m. 25 sq. m.
space
Laboratory 8 x 5 sq. m. 40 sq. m. 40 sq. m.
Learning Resource
3 x 5 sq. m. 15 sq. m. 15 sq. m.
Center
Facilities/Equipment/Ci
36 sq. m.
rculation Area
Total Workshop Area: 156 sq. m
 Republic of the Philippines
Technical Education and Skills Development Authority
Region I
MARCOS AGRO-INDUSTRIAL SCHOOL
Brgy. Lydia, Marcos, Ilocos Norte

LEARNER’S RECORD BOOK

Our Vision
“To become a Specialized Institute in Agriculture Sector in
the province by 2020.”

I.D.
Our Mission
To provide relevant and quality education and training to
out human resource responsive to the requirements
of industry specifically in the Agriculture Sector
in the province. Trainee’s No._______________

Our Goals and Objectives

• Increase institutional capacity to offer quality TVET
• Establish/ enhance research capability and extension NAME: ____________________________________________________
services
• Enhance operational efficiency and productivity
QUALIFICATION: BREAD AND PASTRY PRODUCTION NC II
• Enhance student’s services

TRAINING DURATION: ______________________________________

TRAINER: MAGESTY P. TAMAYO

 Instructions:
Trainer’s/ Facilitator’s Remarks:
This Trainees’ Record Book (TRB) is intended to serve as
record of all accomplishment/task/activities while undergoing
__________________________________________________________ training in the industry. It will eventually become evidence that
__________________________________________________________ can be submitted for portfolio assessment and for whatever
__________________________________________________________ purpose it will serve you. It is therefore important that all its
contents are viably entered by both the trainees and instructor.
__________________________________________________________
The Trainees’ Record Book contains all the required
__________________________________________________________
competencies in your chosen qualification. All you have to do
__________________________________________________________ is to fill in the column “Task Required” and “Date
__________________________________________________________ Accomplished” with all the activities in accordance with the
training program and to be taken up in the school and with the
__________________________________________________________
guidance of the instructor. The instructor will likewise indicate
__________________________________________________________ his/her remarks on the “Instructors Remarks” column
__________________________________________________________ regarding the outcome of the task accomplished by the
__________________________________________________________ trainees. Be sure that the trainee will personally accomplish
the task and confirmed by the instructor.
__________________________________________________________
It is of great importance that the content should be written
__________________________________________________________
legibly on ink. Avoid any corrections or erasures and maintain
__________________________________________________________ the cleanliness of this record.
__________________________________________________________ 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.

___________________
Signature Thank you and good luck!!!
 Basic and Common Competencies Core Competencies
Competency Trainer’s Remarks Competency Trainer’s Remarks
Participate in workplace Prepare and produce bakery
communication products
Work in a team environment Prepare and produce pastry
products
Practice career professionalism Prepare and present gateaux,
Practice occupational health and tortes and cakes
safety procedures Prepare and display petits
Carry out measurements and fours
calculation Present desserts
Set up and operate machine/s Prepare and produce bakery
products
Perform basic maintenance

Apply quality standards

__________________ _____________________
Trainee’s signature Trainer’s Signature
__________________ ______________________
Trainee’s signature Trainer’s Signature
Unit of Competency: 1 PREPARE AND PRODUCE BAKERY
PRODUCTS
NC Level II
Learning Task/ Activity Required Date Trainer’s
Outcome Remarks
Accompli
shed
Prepare  Preparing bakery
bakery products
products  Baking bakery
product
 Selecting oven
temperature
Decorate  Preparing fillings,
and coating/icing and
present glazes
bakery  Decorating and filling
products bakery products
 Presenting bake
products
Store  Storing bakery
bakery products
products  Selecting appropriate
packaging for the
preservation of the
product
INSTITUTIONAL EVALUATION OVER-ALL
Written Examination ______________ RESULT
Demonstrate with Questioning ______________ ___Competent
Interview ______________ ___Not Yet
Competent

Unit of Competency: 2 PREPARE AND PRODUCE PASTRY

__________________ _________________ PRODUCTS
Trainee’s Signature Trainer’s Signature
NC Level II
 Learning Task/ Activity Date Trainers Learning Task/ Activity Required Date Trainer’s
Outcome Required Accomplished Remarks Outcome Accomplished Remarks

Prepare  Measuring dry Prepare  Selecting

pastry and wet sponge and ingredients.
products ingredients cakes  Measuring
 Operating oven ingredients.
 Baking tart crust  Selecting
 Baking cupcakes appropriate
 Baking chiffon equipment.
cake  Preparing/
Decorate  Filling and Baking cakes.
and present decorating tart  Cooling cakes.
pastry crust Prepare and  Preparing
products  Icing and use fillings fillings.
decorating  Assembling
cupcakes cakes.
 Glazing and  Coating cakes
decorating cake Decorate  Preparing
Store pastry  Storing and cakes icings.
products packaging cakes,  Decorating
cupcakes and cakes.
tarts. Present  Selecting tools
INSTITUTIONAL EVALUATION OVER-ALL
Written Examination ______________ RESULT cakes and
Demonstrate with Questioning ______________ ___Competent equipment.
Interview ______________ ___Not Yet  Presenting
Competent cakes.
 Marking or
cutting
________________ ________________ portion-control
Trainee’s Signature Trainer’s Signature for cakes.
 Identifying
Unit of Competency: 3 PREPARE AND PRESENT GATEAUX, qualities of
TORTES AND CAKES. good cakes.
NC Level II
Store cakes  Methods of NC Level II
storing cakes. Learning Task/ Activity Required Date Trainer’s
Outcome Accomplished Remarks
INSTITUTIONAL EVALUATION OVER-
Written Examination ______________ ALL Prepare  Prepare sponges
Demonstrate with Questioning ______________ RESULT
Interview ______________ ___Compet iced petits and bases, cut and
ent fours assembles in
___Not Yet
Competen accordance with
t the standard recipe
and enterprise
requirements and
practices.
________________ ________________  Prepare fillings in
Trainee’s Signature Trainer’s Signature accordance with
the flavors and
consistency.
 Brought fondant
icing in accordance
with the require
temperature and
establish standards
and procedures.
 Design and
decorate in
accordance with
the establishments’
standards and
procedures.
Prepare  Decorate small
fresh choux paste shapes
petits in accordance with
Unit of Competency: 4 PREPARE AND DISPLAY PETITS
fours the standards and
FOURS
procedures.
  Prepare baked  Display creative
sweet paste in petits fours to
accordance with enhance customer
the establishment appeal.
standards and Store  Store petits fours in
procedures. petits proper temperature
 Prepare fillings in fours and conditions to
accordance with maintain eating
the required flavors qualities,
and correct appearance and
consistency. freshness.
 Finish garnishes  Pack petits fours in
and glazes in accordance with
accordance with establish standard
the standards and and procedures.
procedure.
Prepare  Coat marzipan
marzipan fruits to preserve
petits desired eating ________________ ________________
fours characteristics. Trainee’s Signature Trainer’s Signature
Prepare  Coat fresh fruits
carameliz with pale amber-
ed petits colored caramel or
fours glazed specify by the
enterprise.
 Fill flavor marzipan
with dried fruits or
nuts and coat with
pale amber-colored
caramel in
accordance with the Unit of Competency: 5 PRESENT DESSERTS
standards.
Display  Select appropriate NC Level II
petits receptacles and Learning Task/ Activity Date Trainer’s
fours prepare petits fours Outcome Required Accomplished Remarks
Present and  Present portion  Pack desserts in
serve plated desserts in accordance with
desserts accordance with establish
standards and
the product
procedures.
items, occasion
and standards
and procedures.
 Decorate plated
desserts in
accordance with ________________ ________________
Trainee’s Signature Trainer’s Signature
the enterprise
standards and
procedures.
Plan,  Plan and utilize
prepare and dessert buffet
present services in
dessert accordance with
buffet the available
selection or facilities,
plating equipment and
customer
requirements.
 Prepare and
arrange variety of
dessert in
accordance with
the standards
and procedures.
Store and  Store desserts in
package accordance with
desserts the required
temperature and
customer’s
specifications
 TRAINEE’S PROGRESS SHEET

Name : Trainer : MAGESTY P. TAMAYO

Qualification : BREAD AND PASTRY PRODUCTION NC II Nominal Duration : 141 Hours

Trainee
Training Date Date Supervisor’s
Units of Competency Training Activity Rating ’s
Duration Started Finished Initial
Initial

Prepare bakery products

Decorate and present

Prepare and Produce Bakery July 4, July 8,
bakery products 95 %
34.5 hours
Products 2022 2022
Store bakery products

Prepare pastry products

Prepare and Produce Pastry Decorate and present July 9, July 12,
25 hours 97 %
Products pastry products 2022 2022

Store pastry products

Prepare sponge and cakes

Prepare and Present Gateaux, July 13, July 16,
Prepare and use fillings 33 hours 95 %
Tortes and Cakes 2022 2022
Decorate cakes
 Present cakes

Store cakes

Prepare iced petits fours

Prepare fresh petits

fours

Prepare marzipan July 17, July 19,

Prepare and display petits
23.5 hours 93 %
fours 2022 2022
Petits fours

Prepare caramelized
petitd fours

Display petits fours

Present and serve plated

desserts

Present Desserts Plan, prepare and present July 20, July 22,
dessert buffet selection or 25 hours 95 %
2022 2022
plating

Store and package

desserts

Average
TOTAL 141 hours
95 %
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
 CLASS PROGRESS CHART
Qualification: BREAD AND PASTRY PRODUCTION NC II
BASIC COMPETENCIES COMMON COMPETENCIES CORE COMPETENCIES

Prepare and present gateaux,

Prepare and produce bakery

Prepare and produce pastry

Provide effective customer

Prepare and display petits

Participate in workplace

Perform workplace and

Practice occupational

Develop and update

hygiene procedures
Observe workplace
industry knowledge
No

Perform computer
health and safety
Student Name

safety practices
professionalism

Present desserts
tortes and cakes
communication

Practice career
Work in a team
.

DATE STARTED

DATE FINISHED
environment

procedures

operations

REMARKS
products

products
service

fours
1 Almogela, Mark C C C C C C C C C C
2 Edra, Diether Joseph C C C C C C C C C C
3 Espejo, Jaylord C C C C C C C C C C
4 Hidalgo, Kiethe C C C C C C C C C C
5 Tutop, Aldrin C C C C C C C C C C
6 Ababao, Allyson C C C C C C C C C C
7 Agne, Shirley C C C C C C C C C C
8 Albano, Dominique C C C C C C C C C C
9 Danao, Marielle C C C C C C C C C C
10 Dela Crus, Ivy C C C C C C C C C C
11 Dela Cruz, Cazel C C C C C C C C C C
12 Duldulao Krizza C C C C C C C C C C
13 Duldulao, Keith C C C C C C C C C C
14 Duldulao, Sharmaine C C C C C C C C C C
15 Dumlao, Melinda C C C C C C C C C C
16 Fernando, Angela C C C C C C C C C C
17 Gillesania, Micaella C C C C C C C C C C
18 Hidalgo, Kyla C C C C C C C C C C
19 Macatbag, Karen C C C C C C C C C C FIA

20 Melencion, Kimberly C C C C C C C C C C FIA

21 Pechon, Julie Ann C C C C C C C C C C FIA

22 Peralta, Jessica C C C C C C C C C C FIA

23 Polintang, Marinell C C C C C C C C C C FIA

24 Queddeng, Angelica C C C C C C C C C C FIA

25 Visconde, Fiona C C C C C C C C C C FIA

DATE STARTED: ________________ DATE FINISHED: ________________ TRAINER: MAGESTY P. TAMAYO

LEGENDS:

STARTED FINISHED C COMPETENT NYC NOT YET COMPETENT

 No

16
15
14
13
12
11
10
9
8
7
6
5
4
3
2
1

Tutop, Aldrin

Agne, Shirley

Dela Crus, Ivy

Hidalgo, Kiethe

Duldulao, Keith
Espejo, Jaylord
Almogela, Mark

Duldulao Krizza
Danao, Marielle
Ababao, Allyson

Dumlao, Melinda
Dela Cruz, Cazel

Fernando, Angela
Albano, Dominique
Student Name

Duldulao, Sharmaine
Edra, Diether Joseph

C
C
C
C
C
C
Prepare bakery products

Decorate and present

C
C
C
C
C
C
bakery products
Bakery
Produce

Products
Prepare and

C
C
C
C
C
C
Store bakery products

C
C
C
C
C
C
Prepare pastry products

Decorate and present

C
C
C
C
C
C
pastry products
Products
Prepare and

C
C
C
C
C
C
Store pastry products
Produce Pastry

Prepare and produce

C
C
C
C
bakery products
Prepare and produce

C
C
C
C
pastry products

Prepare and present

C
C
C
C
gateaux, tortes and cakes

Prepare and display petits

C
C
C
C
Tortes and Cakes

fours
ACHIEVEMENT CHART

Present desserts

C
C
C
C
Prepare and Present Gateux,

Prepare iced petits fours

Prepare fresh petits petits

fours
Qualification: BREAD AND PASTRY PRODUCTION NC II

Prepare marzipan petits

fours
Fours

Prepare caramelized petits

fours
Display petits fours
Prepare and Display Petits

Store petits fours

Present and serve plated

desserts
Plan, prepare and present
dessert buffet selection or
plating
Store and package
Present Desserts

desserts

REMARKS
17 Gillesania, Micaella C C C C C
18 Hidalgo, Kyla C C C C C
19 Macatbag, Karen C C C C C C
20 Melencion, Kimberly C C C C C C
21 Pechon, Julie Ann C C C C C C
22 Peralta, Jessica C C C C C C
23 Polintang, Marinell C C C C C C
24 Queddeng, Angelica C C C C C C
25 Visconde, Fiona C C C C C C

LEGENDS:
- STARTED - FINISHED - - COMPETENT FIA- FOR INSTITUTIONAL ASSESSMENT
C

MAGESTY P. TAMAYO
TRAINER
 TRAINING SESSION EVALUATION FORM
INSTRUCTIONS:
This post-training evaluation instrument is intended to measure how
satisfactorily your trainer has done his job during the whole duration of your
training. Please give your honest rating by checking on the corresponding cell of
your response. Your answers will be treated with utmost confidentiality.
Use the following rating scales:
5- Outstanding
4- Very Good/Very Satisfactory
3- Good/Adequate
2- Fair Satisfactory
1- Poor/Unsatisfactory
TRAINER/INSTRUCTOR 1 2 3 4 5

Name of Trainer: MAGESTY P. TAMAYO

1. Orients trainees about CBT, the use of CBLM and the
evaluation system 
2. Discusses clearly the unit of competencies and outcomes to
be attained at the start of every module 
3. Exhibits mastery of the subject/course he/she is teaching 
4. Motivates and elicits active participation from the students
or trainees 
5. Keeps records of evidence/s of competency attainment of
each student/trainees 
6. Instill value of safety and orderliness in the classrooms and
workshops 
7. Instills the value of teamwork and positive work values 
8. Instills good grooming and hygiene 
9. Instills value of time 
10. Quality of voice while teaching 
11. Clarity of language/dialect used in teaching 
12. Provides extra attention to trainees and students with
specific learning needs 
13. Attends classes regularly and promptly 
14. Shows energy and enthusiasm while teaching 
15. Maximizes use of training supplies and materials 
16. Dresses appropriately 
17. Shows empathy 
18. Demonstrates self-control 
TOTAL 77
AVERAGE 4.27
Comments/Suggestions
Based on the completed training session evaluation form, under
TRAINER/INSTRUCTOR, the trainer got 3 items with a rating scale of 3 which
means GOOD/ADEQUATE on the following item numbers: (6) Instill value of
safety and orderliness in the classrooms and workshops; (10) Quality of voice
while teaching; and (11) Clarity of language/dialect used in teaching. Moreover,
the trainer got 7 items with a rating scale of 4 which means VERY GOOD/VERY
SATISFACTORY on the following item numbers: (2) Discusses clearly the unit
of competencies and outcomes to be attained at the start of every module; (3)
Exhibits mastery of the subject/course he/she is teaching; (4) Motivates and
elicits active participation from the students or trainees; (5) Keeps records of
evidence/s of competency attainment of each student/trainees; (7) Instills the
value of teamwork and positive work values; (9) Instills value of time; (18)
Demonstrates self-control. Furthermore, the trainer got 8 items with a rating
scale of 5 which means OUTSTANDING on the following item numbers: (1)
Orients trainees about CBT, the use of CBLM and the evaluation system; (8)
Instills good grooming and hygiene; (12) Provides extra attention to trainees and
students with specific learning needs; (13) Attends classes regularly and
promptly; (14) Shows energy and enthusiasm while teaching; (14 )Shows energy
and enthusiasm while teaching; (15) Maximizes use of training supplies and
materials; (16) Dresses appropriately; (17) Shows empathy; and, (18)
Demonstrates self-control . Thus, based on this gathered data under the
TRAINER/INSTRUCTOR, the total score given to the trainer was 77 and the
average rating was 4.27 which shows that the trainer has done his job VERY
GOOD/VERY SATISFACTORY for the whole duration of the training.

The trainer was very determined in encouraging interaction and

participation of trainees during the whole training duration. The
importance of teamwork and positive work values were emphasized in
every activity which made the learning process more effective. Also, the
trainer always reminds the trainees on safety measures inside the
practical work area. However, record keeping of evidence/s of
competency attainment of each trainee should be further improved.

Overall, the trainer was able to achieve the objective of the

training in Bread and Pastry Production – NC II which is to effectively
deliver quality knowledge, skills and values to the trainees.
 This post-training evaluation instrument is intended to measure how
satisfactorily your trainer prepared and facilitated your training. Please give your
honest rating by checking on the corresponding cell of your response. Your
answers will be treated with utmost confidentiality.

Use the following rating scales:

5 - Outstanding
4 - Very Good/Very Satisfactory
3 – Good/Adequate
2 – Fair/Satisfactory
1 – Poor/Unsatisfactory
PREPARATION
1. Workshop layout conforms with the components of a CBT
workshop 
2. Number of CBLM is sufficient 
3. Objectives of every training session is well explained 
4. Expected activities/outputs are clarified 
DESIGN AND DELIVERY
1. Course contents are sufficient to attain objectives 
2. CBLM are logically organized and presented 
3. Information Sheet are comprehensive in providing the
required knowledge 
4. Examples, illustrations and demonstrations help you learn 
5. Practice exercises like Task/Job Sheets are sufficient to
learn required skills 
6. Valuable knowledge are learned through the contents of
the course 
7. Training Methodologies are effective 
8. Assessment Methods and evaluation system are suitable for
the trainees and the competency 
9. Recording of achievements and competencies acquired is
prompt and comprehensive 
10. Feedback about the performance of learners are given
immediately 
TRAINING FACILITIES/RESOURCES
1. Training resources are adequate 
2. Training Venue is conducive and appropriate 
3. Equipment, Supplies, and Materials are Sufficient 
4. Equipment, Supplies and Materials are suitable and 
appropriate
5. Promptness in providing Supplies and Materials 
SUPPORT STAFF
Support Staff are accommodating 
Summary of Mean Ratings

Area of Evaluation Mean Rating Descriptive Rating

Preparation 4.75 Very Good/ Very Satisfactory
Design and Delivery 4.20 Very Good/ Very Satisfactory
Training Facilities and 4.00 Very Good/ Very Satisfactory
Resources
Support Staff 4.00 Very Good/ Very Satisfactory
General Average 4.23 Very Good/ Very
Satisfactory

Interpretation:
Based on the completed training session evaluation form, under the
PREPARATION, the trainer got 1 item with a rating scale of 5 which means VERY
GOOD/VERY SATISFACTORY on item number (4 ). Expected activities/outputs are
clarified. In addition, the trainer got 3 items with a rating scale of 4 which means VERY
GOOD/VERY SATISFACTORY on the following item numbers: (1) Workshop layout
conforms with the components of a CBT workshop (2) Number of CBLM is
sufficient; and (3) Objectives of every training session is well explained. Thus, based on
this gathered data under the PREPARATION, the total score given to the trainer was 19
and the average rating was 4.75 which shows that the trainer has prepared for the
training VERY GOOD/VERY SATISFACTORY for the whole duration of the training.
Under the DESIGN AND DELIVERY, the trainer got all 10 items a rating scale of
4 which shows that the trainer has designed and delivered the training VERY
GOOD/VERY SATISFACTORY for the whole duration of the training.
Under the TRAINING FACILITIES/RESOURCES, the trainer got 3 items with a
rating scale of 4 which means VERY GOOD/VERY SATISFACTORY on the following
item numbers: (1) Training resources are adequate; (3) Equipment, Supplies, and
Materials are Sufficient; and, (4) Equipment, Supplies and Materials are suitable and
appropriate. In addition, the trainer got 2 items with a rating scale of 5 which means
OUTSTANDING on the following item numbers: (2) Training Venue is conducive and
appropriate; and, (5) Promptness in providing Supplies and Materials. Thus, based on
this gathered data under the TRAINING FACILITIES/RESOURCES, the total score given
to the trainer was 22 and the average rating was 4.4 which shows that the trainer has
VERY GOOD/VERY SATISFACTORY training facilities and resources for the whole
duration of the training.
Lastly, under SUPPORT STAFF, a scale of 4 which means VERY GOOD/VERY
SATISFACTORY was given for their accommodation.
In summary of interpretation, the trainer was rated 4.23 which means VERY
GOOD/VERY SATISFACTORY, the preparation was rated 4.75 which means VERY
GOOD/VERY SATISFACTORY; the design and delivery was rated 4.00 which means
VERY GOOD/VERY SATISFACTORY; the training facilities/resources was rated 4.40
which means VERY GOOD/VERY SATISFACTORY; and, the support staff was rated 4.00
which means VERY GOOD/VERY SATISFACTORY. Therefore, the totality of the
training will be summarized as follows:
Ratings Description
Training/Instructor 4.23 Very Good/Very Satisfactory
Preparation 4.75 Very Good/Very Satisfactory
Design and Delivery 4.00 Very Good/Very Satisfactory
Training Facilities/Resources 4.40 Very Good/Very Satisfactory
Support Staff 4.00 Very Good/Very Satisfactory
TOTAL 21.38
Average 4.276 Very Good/Very Satisfactory

Hence, the rating of the training was VERY GOOD/VERY SATISFACTORY

TRAINER’S SELF EVALUATION FORM

The Trainer shall design a self-evaluation questionnaire that he/she shall

answer after the conduct of the training. This shall serve as a checklist of what
he/she must do.
Use the following rating scales:
5- Outstanding
4- Very Good/Very Satisfactory
3- Good/Adequate
2- Fair Satisfactory
1- Poor/Unsatisfactory
During the session, did I? YES NO
1. Establish an atmosphere of trust? /
2. Encourage participation of the trainees? /
3. Assist the trainees when they needed assistance? /
4. Consider the feedback of trainees? /
5. Remain aware of non-verbal communication? /
6. Praise effort? /
7. Summarize key points? /
8. Vary activities and tasks to aid attainment of competency? /
9. Provide opportunities for practice? /
10. Achieve the learning objectives? /

MAGESTY P. TAMAYO
Trainer’s Signature
 SUPERVISED INDUSTRY TRAINING OR ON THE JOB
TRAINING EVALUATION FORM
Dear Trainees:
The following questionnaire is designed to evaluate the effectiveness of the
Supervised Industry Training (SIT) or On The Job Training (OJT) you had with
the Industry Partners of Marcos-Agro Industrial School, Kookee House.
Please check (/) the appropriate box corresponding to your rating for each
question asked. The results of this evaluation shall serve as a basis for improving
the design and management of the SIT in Kookee House to maximize the benefits
of the said Program. Thank you for your cooperation.
Legend:
5 – Outstanding
4 – Very Good / Very Satisfactory
3 – Good / Adequate
2 – Fair / Satisfactory
1 – Poor / Unsatisfactory
NA – not applicable
Item No. QUESTIONS Ratings
INSTITUTIONAL EVALUATION 1 2 3 4 5
1 Has Marcos Agro-Industrial School conducted an
orientation about the SIT/OJT program, the requirements

and preparations needed and its expectations?

2 Has the Marcos Agro-Industrial School provided the

necessary assistance such as referrals or recommendations

in finding the company for your OJT?

3 Has Marcos Agro-Industrial School showed coordination

with the Industry partner in the design and supervision of

your SIT/OJT?

4 Has your in-school training adequate to undertake Industry

partner assignment and its challenges 

5 Has Marcos Agro-Industrial School monitored your

progress in the Industry? 

6 Has the supervision been effective in achieving your OJT

objectives and providing feedbacks when necessary? 

7 Did Marcos Agro-Industrial School conduct assessment of

your SIT/OJT program upon completion? 

8 Were you provided with the results of the Industry and

Marcos Agro-Industrial School assessment of your OJT? 
Comments/Suggestions:
The training institution did a great job in providing necessary assistance in finding the
company/ industrial partner for the SIT/OJT of trainees. An orientation was also
conducted prior to SIT/OJT wherein needed requirements and preparations were
discussed. The institution provided constant monitoring and supervision to ensure that
objectives are met.

Item No. QUESTIONS Ratings

INDUSTRY PARTNER 1 2 3 4 5
1 Was the Kookee House appropriate for your type of

training required and/or desired?
2 Has the Kookee House designed the training to meet your

objectives and expectations?
3 Has the Kookee House showed coordination with Marcos
Agro-Industrial School in the design and supervision of the 
SIT/OJT?
4 Has the Kookee House and its staff welcomed you and

treated you with respect and understanding?
5 Has the Kookee House facilitated the training, including
the provision of the necessary resources such as facilities 
and equipment needed to achieve your OJT objectives?
6 Has the Kookee House assigned a supervisor to oversee

your work or training?
7 Was the supervisor effective in supervising you through

regular meetings, consultations and advise?
8 Has the training provided you with the necessary technical
and administrative exposure of real world problems and 
practices?
9 Has the training program allowed you to develop self-
confidence, self-motivation and positive attitude towards 
work?
10 Has the experience improved your personal skills and

human relations?
11 Are you satisfied with your training in the Industry? 
Comments/Suggestions:
The industry partner provided the trainees a conducive place for learning different skills
and gaining valuable knowledge in organic agriculture production. The supervisor was
very hands-on in monitoring activities done during the training. Overall, the partner
industry satisfied the needs of the training as well as the trainees.
Summary of SIT/OJT Evaluation Results:
Total Mean Remarks
Institutional Very Good/Very
36 4.5
Evaluation Satisfactory
Very Good/Very
Industry Partner 48 4.4
Satisfactory
Very Good/Very
General Average 4.45
Satisfactory

Comments/Suggestions:

The training institution did a great job in providing necessary

assistance in finding the company/ industrial partner for the SIT/OJT
of trainees. An orientation was also conducted prior to SIT/OJT wherein
needed requirements and preparations were discussed. The institution
provided constant monitoring and supervision to ensure that objectives
are met.

The industry partner provided the trainees a conducive place for

learning different skills and gaining valuable knowledge in organic
agriculture production. The supervisor was very hands-on in
monitoring activities done during the training. Overall, the partner
industry satisfied the needs of the training as well as the trainees.

Signature: ____________________
Printed Name: ____________________
Qualification: BREAD AND PASTRY PRODUCTION NC II
Host Industry Partner: KOOKEE HOUSE
Supervisor: _______________________
Period of Training: ______________________
Instructor: MAGESTY P. TAMAYO
PROGRAM EVALUATION INTERPRETATION AND ANALYSIS
RATER A
PREPARATION 1 2 3 4 5
1. Workshop layout conforms with the 
components of a CBT workshop
2. Number CBLM is sufficient 
3. Objectives of every training session is well 
explained
4. Expected activities / outputs are clarified 

RATER B
PREPARATION 1 2 3 4 5
1. Workshop layout conforms with the 
components of a CBT workshop
2. Number CBLM is sufficient 
3. Objectives of every training session is well 
explained
4. Expected activities / outputs are clarified 

RATER C
PREPARATION 1 2 3 4 5
1. Workshop layout conforms with the 
components of a CBT workshop
2. Number CBLM is sufficient 
3. Objectives of every training session is well 
explained
4. Expected activities / outputs are clarified 

RATER Rating for Rating for Rating for Rating for

item #1 item #2 item #3 item #4
Rater A 3 4 4 4
Rater B 4 4 5 4
Rater C 4 4 4 4
Total 11 12 13 12
points
Average 3.6 4 4.3 4

AVERAGE RATINGS
PREPARATION Average
1. Workshop layout conforms with the components 3.7 Very Good/ Very
of a CBT workshop Satisfactory
 2. Number of CBLM is sufficient 4.0 Very Good/ Very
Satisfactory
3. Objectives of every training session is well 4.3 Very Good/ Very
explained Satisfactory
4. Expected activities / outputs are clarified 4.0 Very Good/ Very
Satisfactory
General Average 4.1 Very Good/ Very
Satisfactory
Range:
0.00 – 1.49 = Poor/ Unsatisfactory
1.50 – 2.49 = Fair/ Adequate
2.50 – 3.49 = Good/ Satisfactory
3.50 – 4.49 = Very Good/ Very Satisfactory
4.50 – 5.0 = Outstanding

General Interpretation:
Based from the average rating of three (3) trainees, the training
preparation was Very Good/ Very Satisfactory with a rating of 4.1 which
means that the trainer complied with the required preparations prior to
the start of the training program. However, the workshop layout
preparation got the lowest rating of 3.7 since the actual workshop
components did not conform with the required CBT components.

Recommendation:
The learning materials must be stored properly in order to maintain its
neatness and completeness. Explaining the objectives clearly to the
trainees should be done before proceeding with any activity as this will
help them to understand the assigned tasks and deliver quality
outputs. For the workshop layout, it should be improved to conform
with the required CBT workshop layout for a better and more conducive
training venue.