THE MANSION ACADEMY

FOR TECH-VOC TRAINING AND ASSESSMENT INC.

#57 FAIRLANE AVE. FAIRVIEW PARK FAIRVIEW QUEZON CITY
1118

PORTFOLIOS
FOR
TRAINERS METHODOLOGY – I

Prepared by:
Maricel N. Delicana

Checked by:
Engr. Dario C. Malazo
 Plan
Training
Session
 DATA
GATHERING
TOOLS
AND
T. N. A.
INSTRUMENT
 THE MANSION ACADEMY
For Tech-Voc Training and Assessment Inc.
#57 FAIRLANE AVE. FAIRVIEW PARK QUEZON CITY

Data Gathering Instrument for Trainee’s Characteristics

Name of Applicant: Denis Gabriel N. Tusi Date: September 24, 2020

Course or Qualification: Bread and Pastry Production NC II

Instruction:
Please answer the following questions according to your
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, Average grade in: Average grade in:

literacy and English Math
numeracy
(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) Tagalog

Education & Highest Educational Attainment:

general a. High School Level
knowledge
b. High School Graduate
Date Developed: Document No. 01 - 2020
Checked by:
Bread and Pastry Nov. 12, 2020
Page 3
Production NCII Developed by: QCLBSDC
Maricel N. Delicana
Revision # 00
 Characteristics of learners
c. College Level
d. College Graduate
Sex a. Male
b. Female
Age Your age: 23
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 Please specify; if any

experience Assistant baker
with the Number of years as 2 years
Qualification

Previous List down trainings related to Bread and Pastry

learning Production NCII
experience Hands on Baking Seminar
Café Cakes III Workshop

Training Level National Certificates acquired and NC level

completed Not Applicable

Special Other courses related to Bread and Pastry

courses Production NCII
Please specify, if any
Not Applicable

Learning a. Visual - The visual learner takes mental

styles 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
Date Developed: Document No. 01 - 2020
Checked by:
Bread and Pastry Nov. 12, 2020
Page 4
Production NCII Developed by: QCLBSDC
Maricel N. Delicana
Revision # 00
 Characteristics of learners

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
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. 01 - 2020

Checked by:
Bread and Pastry Nov. 12, 2020
Page 5
Production NCII Developed by: QCLBSDC
Maricel N. Delicana
Revision # 00
 THE MANSION ACADEMY
FOR TECH-VOC TRAINING AND ASSESSMENT INC
#57 Fairlane Ave. Fairview Park, Quezon City 1118

BREAD AND PASTRY PRODUCTION NCII

FORM 1.1 SELF-ASSESSMENT CHECK

Name: Denis Gabriel N. Tusi Date: September 24, 2020

INSTRUCTIONS: This Self-Assessment Check will give your trainer the

necessary data or information which is essential in
determining your training needs. 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 √

Date Developed: Document No. 01 - 2020

Checked by:
Bread and Pastry Nov. 12, 2020
Page 6
Production NCII Developed by: QCLBSDC
Maricel N. Delicana
Revision # 00
CORE COMPETENCIES
CAN I…? YES NO
4.3 Prepare marzipan petits four √
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 desserts √

Date Developed: Document No. 01 - 2020

Checked by:
Bread and Pastry Nov. 12, 2020
Page 7
Production NCII Developed by: QCLBSDC
Maricel N. Delicana
Revision # 00
Form 1.2. Evidences/Proof of Current Competencies

Means of
Current competencies Proof/Evidence
validating
1. PREPARE AND PRODUCE BAKERY PRODUCTS
1.1 Prepare bakery  Transcript of  Interview
products records
 Third Party
 Certificate of
 Demonstration
Training
 Certificate of
Employment
1.2 Decorate and  Transcript of  Interview
present bakery records
 Third Party
products  Certificate of
 Demonstration
Training
 Certificate of
Employment
1.3 Store bakery  Transcript of  Interview
products records
 Third Party
 Certificate of
 Demonstration
Training
 Certificate of
Employment
2. PREPARE AND PRODUCE PASTRY PRODUCTS
2.1 Prepare pastry  Transcript of  Interview
products records
 Third Party
 Certificate of
 Demonstration
Training
 Certificate of
Employment
2.2 Decorate and  Transcript of  Interview
present pastry products records
 Third Party
 Certificate of
 Demonstration
Training
 Certificate of
Employment

Date Developed: Document No. 01 - 2020

Checked by:
Bread and Pastry Nov. 12, 2020
Page 8
Production NCII Developed by: QCLBSDC
Maricel N. Delicana
Revision # 00
2.3 Store pastry  Transcript of  Interview
products records
 Third Party
 Certificate of
 Demonstration
Training
 Certificate of
Employment
5. PRESENT DESSERTS

5.1 Present and serve  Transcript of  Interview

plated desserts records
 Third Party
 Certificate of
 Demonstration
Training
 Certificate of
Employment
5.2 Plan, prepare and  Transcript of  Interview
present dessert buffet records
 Third Party
selection or plating  Certificate of
 Demonstration
Training
 Certificate of
Employment
5.3 Store and package  Transcript of  Interview
desserts records
 Third Party
 Certificate of
 Demonstration
Training
 Certificate of
Employment

Date Developed: Document No. 01 - 2020

Checked by:
Bread and Pastry Nov. 12, 2020
Page 9
Production NCII Developed by: QCLBSDC
Maricel N. Delicana
Revision # 00
Form 1.3 Summary of Current Competencies Versus Required
Competencies

Required Units of Current Training

Competency/Learnin Competencies Gaps/Requirements
g Outcomes based on
CBC
1. PREPARE AND PRODUCE BAKERY PRODUCTS
1.1 Prepare bakery 1.1 Prepare bakery
products products
1.2 Decorate and 1.2 Decorate and
present bakery present bakery
products products
1.3 Store bakery 1.3 Store bakery
products products
2. PREPARE AND PRODUCE PASTRY PRODUCTS
2.1 Prepare pastry 2.1 Prepare pastry
products products
2.2 Decorate and 2.2 Decorate and
present pastry present pastry
products products
2.3 Store pastry 2.3 Store pastry
products products
3. PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
3.1 Prepare sponge 3.1 Prepare sponge
and cakes and cakes
3.2 Prepare and use 3.2 Prepare and use
fillings fillings
3.3 Decorate cakes 3.3 Decorate cakes
3.4 Present cakes 3.4 Present cakes
3.5 Store cakes 3.5 Store cakes
4. PREPARE AND DISPLAY PETITS FOURS
4.1 Prepare iced 4.1 Prepare iced
petits fours petits fours
4.2 Prepare fresh 4.2 Prepare fresh
petits fours petits fours
4.3 Prepare marzipan 4.3 Prepare
petits four marzipan petits four
4.4 Prepare .4 Prepare
Date Developed: Document No. 01 - 2020
Checked by:
Bread and Pastry Nov. 12, 2020
Page 10
Production NCII Developed by: QCLBSDC
Maricel N. Delicana
Revision # 00
caramelized petits caramelized petits
fours fours
4.5 Display petits fours 4.5 Display petits
fours
4.6 Store petits fours 4.6 Store petits
fours
5. PRESENT DESSERTS
5.1 Present and serve 5.1 Present and
plated desserts serve plated
desserts
5.2 Plan, prepare and 5.2 Plan, prepare
present dessert buffet and present dessert
selection or plating buffet selection or
plating
5.3 Store and package 5.3 Store and
desserts package desserts

Date Developed: Document No. 01 - 2020

Checked by:
Bread and Pastry Nov. 12, 2020
Page 11
Production NCII Developed by: QCLBSDC
Maricel N. Delicana
Revision # 00
Form No. 1.4: Training Needs

Training Needs Module Title/Module of

Instruction
(Learning Outcomes)
3.1 Prepare sponge and cakes 3. PREPARING AND
PRESENTING GATEAUX,
3.2 Prepare and use fillings
TORTES AND CAKES
3.3 Decorate cakes
3.4 Present cakes
3.5 Store Cakes
4.1 Prepare iced petits fours 4. PREPARING AND
DISPLAYING PETITS
4.2 Prepare fresh petits fours
FOURS
4.3 Prepare marzipan petits four
4.4 Prepare caramelized petits fours
4.5 Display petits fours
4.6 Store petits fours

Date Developed: Document No. 01 - 2020

Checked by:
Bread and Pastry Nov. 12, 2020
Page 12
Production NCII Developed by: QCLBSDC
Maricel N. Delicana
Revision # 00