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CBT FLS Demo

1. Competency-based training focuses on developing learner competencies through practical application and assessment based on industry standards. 2. Learning is self-paced and modular, allowing learners to progress individually through demonstrations, practice, and evaluation of skills. 3. Training programs are registered and accredited according to the unified TVET program registration system.

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273 views24 pages

CBT FLS Demo

1. Competency-based training focuses on developing learner competencies through practical application and assessment based on industry standards. 2. Learning is self-paced and modular, allowing learners to progress individually through demonstrations, practice, and evaluation of skills. 3. Training programs are registered and accredited according to the unified TVET program registration system.

Uploaded by

Themis Artemis
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPT, PDF, TXT or read online on Scribd
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MARIGOLD M.

SORIANO
OCT 2018
• It is a training delivery approach that focuses on
the competency development of the learner as a
result of the training.
• It emphasizes on what the learner can actually
do.
• It allows the learner to do multiple attempts to do
the task.
• It is concerned with the attainment and
application of knowledge, skills and attitude to a
specific level of competency.
1. The training is based on curriculum developed
from the competency standards;
2. Learning is modular in structure;
3. Training delivery is individualized and self-paced;
4. Training is based on work that must be performed;
5. Training materials are directly related to the
competency standards and curriculum modules;
Assessment is based in the collection of evidence
of the performance of work to the industry required
standard;
7. Training is based both on and off the job
components;
8. Training program allows for recognition of prior
learning (RPL) or current competencies;
9. Training allows for multiple entry and exit;
10. Training programs are registered with the
unified TVET program registration and accreditation
system (UTPRAS)
 You may select what you want
to learn and when you want to
learn it, within reason;
 You learn at your own rate
within program guidelines. You
may speed up, slow down,
stop or even repeat a task;
 You may learn – individually,
one to one basis, in small
group, in large groups or with
audio-visuals;
 You decide when you are
ready to perform each task.
 You compete against present job standards and not against
other trainees.
 You know “up front”, before instruction begins what you are
expected to know and do to complete the program.
 You evaluate your own progress to see how well you are
doing.
• You move freely in the workshop, laboratory and
or training center.
• You know you will be rated mainly on
performance, while paper and pencil tests will be
used mainly to check your knowledge of the task.
• You learn according to your interest, needs and
abilities- not according to teacher timeliness and
expediency.
 Coordinate learning activities
 Spend major portion of training
time giving demonstrations
 Assign task to you (trainees)
 Provide individual and small
group assistance
 Evaluate trainees progress
 Provide individual consultation
MONITORING TOOLS
 PROGRESS CHART
 ACHIEVEMENT CHART
 TRAINING ACTIVITY MATRIX
COOKERY NC II WORKSHOP LAYOUT Waste Segregation
Area

ENTRANCE
EXIT

TRAINING
ACTIVITY Washing
MATRIX
Area
INSTITUTIONAL ASSESSMENT
Work Station 1
PROGRESS
HOT MEALS
Work Station 2 Work Station 3 AREA
CHART COLD MEALS DESSERT AREA
AREA AREA

ACHIEVE QUALITY CONTROL


MENT
CHART PRACTICAL WORK AREA

CONTEXTUAL LEARNING
LEARNING RESOURCE CENTER LABORATORY
Waste bin

TRAINERS RESOURCE AREA DISTANCE LEARNING AREA

CR
SUPPORT AREA
COMPUTER LABORATORY
CR
st

Fi
A
it
K
d

r
i
9 COMPONENTS OF CBT
 PRACTICAL WORK AREA
 Where you will acquire knowledge
components of the competency
 LEARNING RESOURCE AREA
 Where modules are located
 INSTITUTIONAL ASSESSMENT
 Oral and written assessment are done
 CONTEXTUAL LEARNING AREA
 Ensures that your underpinning
knowledge is applied to technology
 QUALITY CONTROL AREA
 Your finish products are scrutinized
based on industry standards
 TRAINER’S RESOURCE AREA
 DISTANCE LEARNING
 Online training

 COMPUTER LABORATORY LEARNING


AREA
 Learn appropriate technology on a
computer
COOKERY NC II
 BASIC COMPETENCIES
Participate in workplace communication
Work in a team environment
Practice career professionalism
Practice occupational health and safety procedures'
COMMON COMPETENCIES

Develop and update industry knowledge

Observe workplace hygiene procedures

Perform computer operations


Perform workplace and safety practices

Provide effective customer service


CORE COMPETENCIES
Clean and maintain kitchen premises
Prepare stocks, sauces and soups
Prepare appetizers
Prepare salads and dressing
Prepare sandwiches
Prepare meat dishes
Prepare vegetables dishes
Prepare egg dishes
Prepare starch dishes
Prepare poultry and game dishes
Prepare seafood dishes
Prepare desserts
Package prepared food
 A person who has achieved this
Qualification is competent to be
employed in any of the following
positions in the Garde Manger, Pastry or
in the Hot Kitchen Section as:  
 Cook
 Assistant Cook

THREE COMPETENCIES
 PREPARE AND COOK HOT MEALS
 PREPARE AND COOK COLD MEALS
 PREPARE SWEETS
PREPARE AND COOK HOT
MEALS
 Clean and maintain kitchen premises
 Prepare stocks, sauces and soups
 Prepare poultry and game dishes
 Prepare seafood dishes
 Prepare eggs dishes
 Prepare starch dishes
 Prepare vegetable dishes
 Package prepared food
 Prepare meat dishes
PREPARE AND COOK COLD
MEALS
Clean and maintain kitchen
premises
Prepare appetizers
Prepare salads and dressings
Package prepared food
Prepare sandwiches
Prepare Sweets
 Clean and maintain kitchen premises
 Prepare desserts
 Package prepared food
References
 http://www.ci.berkeley.ca.us/seniors/nutrition/
nutritionarchive/nutrition2004nov.htm
 http://en.wikipedia.org/wiki/Vegetable
 http://www.fruitsandveggiesmorematters.org
 http://www.ams.usda.gov/howtobuy/fveg.htm

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