module 2
DESCRIPTION
tm1TRANSCRIPT
Plan Training Session
Trainers Methodology
Level I
Templates
Date Developed: July 2010Date Revised: February 2012
Document No.Issued by:
NTTAPage i of vii
Developed by:Redilyn C. Agub
Revision # 01
Sample Data Gathering Instrument for Trainee’s CharacteristicsPlease 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 and numeracy (LL&N)
Average grade in:
English
a. 95 and above
b. 90 to 94
c. 85 to 89
d. 80 to 84
a. 75 to 79
Average grade in:
Math
a. 95 and above
b. 90 to 94
c. 85 to 89
d. 80 to 84
e. 75 to 79
Cultural and language background
Ethnicity/culture:
a. Ifugao
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others( please specify)_____________
Education & general knowledge
Highest Educational Attainment:
a. High School Level
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
Trainers Methodology
Level I
Templates
Date Developed: July 2010Date Revised: February 2012
Document No. NTTA-TM1-01Issued by:
NTTAPage 2 of 250
Developed by:Redilyn C. Agub Revision # 01
Characteristics of learners
Age Your age: _____
Physical ability 1. Disabilities(if any)_____________________2. Existing Health Conditions (Existing illness if any)a. Noneb. Asthmac. Heart diseased. Anemiae. Hypertensionf. Diabetesg. Others(please specify) ___________________
Previous experience with the topic
TM Certificatesa. TQ certifiedb. TM graduatec. TM trainerd. TM lead trainer
Number of years as a competency trainer ______
Previous learning experience
List down trainings related to TM_________________________________________________________________________________
Training Level completed
National Certificates acquired and NC level______________________________________________________
Special courses Other courses related to TMa. Units in educationb. Master’s degree units in educationc. 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.
Trainers Methodology
Level I
Templates
Date Developed: July 2010Date Revised: February 2012
Document No. NTTA-TM1-01Issued by:
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Characteristics of learners
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 challengedb. Working studentc. Solo parentd. Others(please specify)
___________________________
Trainers Methodology
Level I
Templates
Date Developed: July 2010Date Revised: February 2012
Document No. NTTA-TM1-01Issued by:
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Developed by:Redilyn C. Agub 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.
Trainers Methodology
Level I
Templates
Date Developed: July 2010Date Revised: February 2012
Document No. NTTA-TM1-01Issued by:
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Developed by:Redilyn C. Agub Revision # 01
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.
Evidences/Proof of Current Competencies(Sample)
Form 1.2: Evidence of Current Competencies acquired related to Job/Occupation
Current competencies
Proof/Evidence Means of validating
Trainers Methodology
Level I
Templates
Date Developed: July 2010Date Revised: February 2012
Document No. NTTA-TM1-01Issued by:
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Developed by:Redilyn C. Agub Revision # 01
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 Competency/Learning
Outcomes based on CBC
Current Competencies Training Gaps/Requirements
1.
Required Units of Competency/Learning
Outcomes based on CBC
Current Competencies Training Gaps/Requirements
2.
3.
4.
Trainers Methodology
Level I
Templates
Date Developed: July 2010Date Revised: February 2012
Document No. NTTA-TM1-01Issued by:
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Developed by:Redilyn C. Agub 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
(Learning Outcomes)
Module Title/Module of Instruction
1.
2.
3.
4.
5.
Trainers Methodology
Level I
Templates
Date Developed: July 2010Date Revised: February 2012
Document No. NTTA-TM1-01Issued by:
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Developed by:Redilyn C. Agub Revision # 01
SESSION PLAN
Sector : TOURISM
Qualification Title : BREAD AND PASTRY PRODUCTION NC II
Unit of Competency : Prepare and Produce Pastry Products
Module Title : Preparing and Producing Pastry Products
In template form, the session plan will look like this. 22hrs
Learning Content Methods Presentation Practice Feedback Resources Time
Identify types of Ingredients in pastry products
Modular self face Read information sheets2.1-1 types of Ingredients in pastry products
Answer self Check2.1-1
Compare answer Key 2.1-1
CBLM 30 mins
Essential tools and equipment use in
pastry making
Modular self face Read information sheets2.1-2Essential tools and equipment use in pastry making
Answer self Check2.1-2
Compare answer Key 2.1-2
CBLM time
Measuring of ingredients
DemonstrationRead Task sheet 2.1-3 Measuring of ingredients
Hands on practice
Refer to performance check list
CBLM Work place station
Tools and equipment
Trainers Methodology Level I
Templates
Date Developed: July 2010Date Revised: February 2012
Document No. NTTA-TM1-01Issued by:
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Developed by: NTTA
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Prepare and bake puff pastry Durian Tart Demonstration
1. Perform Job sheet 2.1-4Prepare and bake puff pastry Durian Tart
Hands on practice
Trainer evaluate the performance
Work place station
Tools and equipment
LO 2: Decorate and present
Identify Different Fillings, coating/Icing and glazes for pastry products
Modular self face Read information sheets 2.1-1 Different Fillings, coating/Icing and glazes for pastry products
Answer self Check1.
Compare answer Key -
CBLM
Perform Fillings and decorating pastry products
Demonstration Job sheet Prepare Fillings and decorating pastry products
Hands on Practice
Trainer evaluate the performance
Work place station
Tools and equipment
LO 3: STORE PASTRY PRODUCTS
Trainers Methodology Level I
Templates
Date Developed: July 2010Date Revised: February 2012
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Identify proper storing Pastry Products
Modular self face Read information sheets 3.1-1
Answer self Check1.
Compare answer Key
CBLM
Perform proper Pastry Product According to standards
Demonstration Read Job SheetsPerform proper Pastry Product According to standards
Hands on Practice
Trainer evaluate the performance
Work place station
Tools and equipment
C. ASSESSMENT PLAN
Observation Demonstration Oral QuestioningD. TEACHER’S SELF-REFLECTION OF THE SESSION
Prepared by: Angelica A Lingcoran
Trainers Methodology Level I
Templates
Date Developed: July 2010Date Revised: February 2012
Document No. NTTA-TM1-01Issued by:
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Developed by: NTTA
Revision # 01
Module Content
Module Content
Module Content
Module ContentModule Content
Learning Outcome Summary
Learning Experiences
Information Sheet
Self Check
Self Check Answer Key
Operation/Task/Job Sheet
Performance Criteria Checklist
References/Further Reading
Trainers Methodology
Level I
Templates
Date Developed: July 2010Date Revised: February 2012
Document No. NTTA-TM1-07Issued by:
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PARTS OF A COMPETENCY-BASED LEARNING
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.
List of Competencies
Front Page
(Qualification Title)COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
1.
2.
3.
4.
5.
6.
Trainers Methodology
Level I
Templates
Date Developed: July 2010Date Revised: February 2012
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MODULE CONTENT
UNIT OF COMPETENCY
MODULE TITLE
MODULE DESCRIPTOR:
NOMINAL DURATION:
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1.
2.
3.
4.
ASSESSMENT CRITERIA:
1.
2.
3.
4.
5.
6.
Trainers Methodology
Level I
Templates
Date Developed: July 2010Date Revised: February 2012
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LEARNING OUTCOME NO. 4
(LO Title)
Contents:
1.
2.
3.
4.
5.
Assessment Criteria
1.
2.
3.
4.
Conditions
The participants will have access to:
1.
2.
3.
Assessment Method:
2.
3.
4.
Trainers Methodology
Level I
Templates
Date Developed: July 2010Date Revised: February 2012
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Learning Experiences
Learning Outcome 1
Prepare Pastry Products
Learning Activities Special Instructions
1.Read Information Sheet 2.1-1
Identify types of Ingredients in pastry products
If you have difficulty understanding the information, don’t hesitate to ask your trainer for clarification
2. Answer Self Check 2.1-1 Compare the answers to the answer keys 2.1-1
3 Read information sheets2.1-2Essential tools and equipment use
in pastry making
If you have difficulty understanding the information, don’t hesitate to ask your trainer for clarification
4.Answer Self Check 2.1-2 Compare the answers to the answer keys 2.1-2
5. Read Task sheet 2.1-3 Measuring ingredients
Evaluate your own work using the performance criteria.
6. Perform Job sheet 2.1-4
Prepare and bake puff pastry Durian Tart
Evaluate your own work using the performance criteria.
Trainers Methodology
Level I
Templates
Date Developed: July 2010Date Revised: February 2012
Document No. NTTA-TM1-07Issued by:
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Developed by:NTTA
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Information Sheet2.1-1Types of Ingredients in pastry
products
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
Able to know and identify different types of ingredients in pastry product.
Pastry A dough of flour, shortening, and water, used as a base and
covering in baked dishes such as pies. An item of food consisting of sweet pastry with a cream, jam,
or fruit filling.
Characteristics of Good Pastry
A good pastry should be light, flaky and tender, which requires careful measurement and handling of ingredients during the making process.
The lightness of a pastry depends on the amount of air fused into the dough after adding baking powder. If the ingredients and tools, including hands, used are cold, or if the pastry is placed in a refrigerator before being worked, the pastry will rise and expand more.
When making the dough, make sure the shortening is not completely mixed in with the dry ingredients, but is left in lumps approximately one inch wide each. When the dough is rolled, the shortening will keep the particles of the pastry separate, creating a flaky texture.
The more fat and water used, the more tender the pastry will be. Avoid over-mixing or over-kneading the dough, which can result in a tougher, drier pastry.
Even the most perfect pastry can be ruined if there is too much filling, glaze or topping. The final touches are just as important as the mixing and handling of the dough. A good pastry should be light and tender, but also strong enough to hold toppings like fruits, chocolates and nuts.
Trainers Methodology
Level I
Templates
Date Developed: July 2010Date Revised: February 2012
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Pies and PastriesPies usually made up of three parts: crust, the filling and the topping. The secret of a Good Pie lies not in the filling or topping but the flakiness of the crust.
https://encrypted-tbn2.gstatic.com/images?q=tbn:
Crust
The crust is the shell of the Pie. It is what contains both the filling and the topping. It should also remain sturdy when taken out of the pie tin to be able to contain the other parts of the pie. At the same time, the crust should not be too hard.
In order to achieve a quality pie crust we have to be very familiar with the proper steps to e taken in making it and understand each ingredients role.
http:// www.sweetgirlconfections.com/
wp-content/uploads/2010/11/ pumpkin-pie-g.jpg
Tart
A tart is a pastry crust with shallows sides filling and no top crust. The filling can be sweet (such as fruit or sweet custard) or (like meat, cheese, etc.) Depending on the type of tart the pastry shall be baked and then filled, or filled and then baked. Tarts can be bite sized sometime called tartlet .
Trainers Methodology
Level I
Templates
Date Developed: July 2010Date Revised: February 2012
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Choux Pastry
Also called choux paste. The dough created by combining flour with boiling water and butter, then bitten eggs into the mixture, is very sticky and paste like. During baking, the eggs make the pastry puff into irregular domes after baking; the puffs are split, hallowed out and filled with custard, whipped cream or other filling.
Puff Pastry
The French call this rich, delicate, multilayered pastry PATE FEULLETEE. It’s made by placing pats of chilled fat between layers of pastry dough, then rolling it out, folding it in thirds and letting it rest. This process, which is repeated 6 to 8 times, produces many layers of dough and butter. When baked the moisture in the butter creates steam, causing the dough to puff and separate into hundreds of flaky layers. Puff pastry is used to make variety of crisp creations including CROISSANTS, PALMIERS, NAPOLEONS and ALLUMETTEES
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Types of Ingredients
1. Flour
Flour contains two very important proteins, gluten and gliadin, when mixed with moisture and stirred, create gluten strands, which set when baked. The bad part about gluten is that too much creates a tough, dry and flavorless cake. Flour gives the pastry structure by building a framework
http://images.wisegeek.com/starch-wheat-
flour.jpg
2. Shortening / Fat
The other main ingredient in all types of pastry is shortening or fat. The fats that are used to make pastry are generally butter, margarine, lard, suet, vegetable fat or a combination. Many recipes call for half butter and half lard, but an all butter pastry will be much richer in flavor and taste.
Is the most appropriate fat to be used because it has the right plastic consistency to produce a flaky crust.
http://images.wisegeek.com
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3. Liquid
Liquid is added to the flour and fat to bind the ingredients together and convert them into pliable dough. Usually water is the liquid agent although other ingredients such as milk, cream, eggs or buttermilk may be called for. Sweet dishes such as fruit tarts or flans will normally contain whole eggs or just egg yolks rather than or as well as water.
Water is necessary to produce gluten in the flour which is important in achieving flakiness. Too much water will make the dough tough because more gluten will be produce. On the other hand too little water will cause the crust to fall apart because not enough gluten will be produce to hold together.
Milk can also be used, but it will give you a darker brown color product and your crust will not be as crispy. Liquids should always be added cold to maintain proper dough temperature.
http://cucinatestarossa.blogs.com/weblog/images/milk_cream_eggs.jpg
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4. Salt
All pastry dough contains salt, usually just a pinch but sometimes up to 1 teaspoon. Salt is added to enhance the flavour of the other ingredients.
This has some tenderizing and conditioning effects on the gluten. It is also has effects on the flavor. This should always be mixed in with the liquids before adding it in the dough to ensure even distribution
5. Sugar
Sugar is used to sweeten some of the pastry mixtures that are intended for the sweeter types of tart and flan. All sugar acts as a tenderizer by preventing the wheat flour proteins from forming an excessive amount of gluten. It does this because sugar is hygroscopic, honey and some liquid sugars better than crystalline sugar; another word for its ability to absorb or attract moisture from the air, and it dissolves readily.
http://i.ndtvimg.com/mt/cooks/2014-11/cane-sugar.jpg
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6. Flavorings
Ingredients such as herbs, spices, nuts or cheese may be used to flavor short crust pastry. They come in different forms: ground spices, extracts, citrus zest (peel), citrus oil and even liqueurs. When using alcohol, use small amounts as it tends to dry out cakes, typically adds sugar and counts as a liquid ingredient. It can even cause your cake to fall if there is too much in liquid flavorings in proportion to the other ingredients in the mix. You can use fruits, spices, and even some vegetables can make a delicious cake.
http://www.foodieflavours.com/wp-content/uploads/2012/10/warm-50ml.jpg
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Self- Check: 2.1-1
MULTIPLE CHOICE : Choose the letter of the correct answer.
1.________ is added to the flour and fat to bind the ingredients together and convert them into pliable dough.
a. flourb. saltc. sugard. liquid
2. Ingredients that contain two very important proteins, gluten and gliadin, when mixed with moisture and stirred create gluten strands, which set when baked.
a. saltb. flourc. sugard. liquid
3. It is added to enhance the flavor of the other ingredients. a. flourb. saltc. sugard. liquid
4. Ingredients such as herbs, spices, nuts or cheese may be used to flavor short crust pastry.
a. flourb. saltc. Flavoringsd. liquid
5. Ingredients that is used to sweeten some of the pastry mixtures that are intended for the sweeter types of tart and flan.
a. Flavorings b. Sugarc. milkd. crust
Trainers Methodology
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ANSWER KEY 2.1-1
1. D2. B3. B4. C5. B
Trainers Methodology
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Information Sheet2.1-2Essential tools and equipment use in pastry making
1. Pastry blender
A pastry blender can be a useful tool for making a perfect pastry. Use to cut solid fat into flour for pie crusts and dough for biscuits and scones by lifting the pastry blender up and down with a rocking motion.
2. Pastry cutter/wheel
Is a tool, consisting of strips of wire, positioned in a semi-circular shape, with handles at each end to hold. The instrument is used to cut into the fat once it has been added to the dough and start the blending process off.
3. Rubber or Silicon Spatula
Also called as scrapers. These are indispensable for any tasks, from folding to mixing, blending and stirring. Consider keeping several spatulas on hand, in both flat and spoon shapes in small, medium and large sizes.
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4. Liquid measuring cup
Use to measure ingredients like water, fruit juices, milk, oil an
5. Wooden Spoon
Handy for general all-purpose mixing and stirring. Wooden spoons are sturdy enough for stirring thick batters and dough, and their handles stay cool when stirring hot mixture on the range. Reach for long-handled spoons when stirring large amounts and slotted metal spoons for removing solids from liquid mixtures
6. Wire Whisks:
Great for beating eggs, egg whites and thin batters and for stirring puddings, sauces and gravies to help prevent or remove lumps.
7. Dry measuring cups
Use to measure dry ingredients in smaller quantity.
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8. Grater (also known as a shredder in parts of the eastern United States]).
It is a kitchen utensil used to grate foods into fine pieces
9. Pie pan
Use this attractive, heavy gauge, stainless steel pie pan for better crumb crusts. Perfect for custard pies.
10.Mixing Bowl
Is a bowl used for mixing of ingredients
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11. Pastry Brushes
Pastry brushes are used to brush liquid type ingredients onto pastries or breads.
12. Rolling Pin
It is a cylindrical tube with handles at both ends which is use to flat the dough
13. Sheet pans, baking trays or baking sheets
Are flat, rectangular metal pans used in an oven. They are primarily used for baking flat products such as cookies, sheet cakes, and swiss rolls.
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14.Measuring spoon
Is a spoon kitchen utensil used to measure an amount of an ingredient, either liquid or dry, when cooking. Measuring spoons may be made of plastic, metal, and other materials
15. Knife
is a cutting tool with an exposed cutting edge or blade, hand-held or otherwise, with or without a handle
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Equipment
hand electric mixer
Heavy duty mixer
Heavy duty dough rollerRefrigerator
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http://image.made-in-china.com/2f0j00vKNQhajyEuoI/Gas-Commercial-Pizza-Oven-hotsell-.jpgCommercial oven
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Self-Check 2.1-2Essential tools and equipment use in pastry making
16. A spoon kitchen utensil used to measure an amount of an ingredient, either liquid or dry, when cooking.
a. Pastry blenderb. Spoonc. Liquid measuring cupd. Measuring spoon
17. Where is the best place to store pastries and other baked products?
a. Cabinetb. Stock roomc. Refrigeratord. Oven
18. It is a tool used to brush liquid type ingredients onto pastries or breads.
a. Pastry brushb. Container brushc. Spatulad. Pastry wheel
19. Handy for general all-purpose mixing and stirring
a. Rubber scrapper
b. Mixer
c. Spoon
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d. Pastry blender
20.Use to cut solid fat into flour for pie crusts and dough for biscuits and scones by lifting the pastry blender up and down with a rocking motion
a. Pastry cutter
b. Spoon
c. Pastry blender
d. Dough cutter
Answer Key 2.1-2Essential tools and equipment use in pastry making
1. D
2. C
3. A
4. C
5. C
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TASK SHEET 2.1-3
Title: Measuring ingredients
Performance Objective: Given the supplies and materials, you should be able to prepare ingredients in pastry products according to the standard.
Supplies/Materials : Flour, salt, unsalted butter, sugar, ice water
measuring tools, mixing bowl, sifter
Equipment :
Steps/Procedure:
1. Measure flour with 2 ½ cups
2. Measure unsalted Butter 1 cup
3. Measure salt 1 tsp
4. Measure sugar 1 tsp
5. Measure water 6-8 tbsp
Assessment Method:
Demonstration
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Performance Criteria Checklist 2.1-3
CRITERIADid you….
YES NO
1. Required ingredients are selected.
2. Measures the required ingredients according to standard.
3. Appropriate equipment are used according to required pastry products and standard operating procedures
4. Measurement of ingredients are finished according to standard operating procedures
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JOB SHEET 2.1-4
Title: Prepare and bake puff pastry Durian Tart
Performance Objective: Given the supplies and materials, and proper procedure you should be able to prepare pastry product according to standard making procedures and product characteristics.
Supplies/Materials :
A. Reading materials: Job sheet
B. Tools
Tools: tart molder, measuring tools, cooking pan, sifter, dough cutter, pastry brush.
C. Supplies
CRUST
1 ½ cup cake flour
1 ½ cup third flour
1 cup butter
3pcs egg yolks (diluted with ¼ cold water
FILLING
1 can condensed milk big
1 can condensed milk small
3pcs egg yolk
3 Tbsp butter
1 tsp durian oil
Equipment : commercial oven,
D. PROCEDURE
1. Sift all dry ingredients. Rub with shortening and blend until small lumps shows. Add water gradually, blend well. Allow to rest for 30 minutes. Scale unto 3550 grams. Sheet the dough. Trim and flute the edges and place to the molder. Brush with egg wash and bake 350 degree F Until done at 40 to 50 minutes.
2. For filling: mix all ingredients and boil until consistency of the mixture is done.
Trainers Methodology
Level I
Templates
Date Developed: July 2010Date Revised: February 2012
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Assessment Method:
Demonstration
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Performance Criteria Checklist 2.1-4
CRITERIADid you….
YES NO
1.Required ingredients are selected, measured and weighed according to recipe or production requirements and established standards and procedures
2.A variety of pastry products are prepared according to standard mixing procedures/formulation/ recipes and desired product characteristics
3. Appropriate equipment are used according to required pastry products and standard operating procedures
4.Pastry products are baked according to techniques and appropriate conditions; and enterprise requirement and standards
5.Required oven temperature are selected to bake goods in accordance with the desired characteristics, standards recipe specifications and enterprise practices
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Level I
Templates
Date Developed: July 2010Date Revised: February 2012
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Evidence Plan
Competency standard:
Unit of competency:
Ways in which evidence will be collected: [tick the column]
Obs
erva
tion
&
Dem
onst
ratio
n &
Third
par
ty R
epor
t
Portf
olio
Writt
en
The evidence must show that the trainee…
NOTE: *Critical aspects of competency
Trainers Methodology
Level I
Templates
Date Developed: July 2010Date Revised: February 2012
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TABLE OF SPECIFICATION
Objectives/Content area/Topics
Knowledge Comprehension Application # of items/% of test
TOTAL
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Level I
Templates
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Performance Test
Specific Instruction for the Candidate
Qualification
Unit of Competency
General Instruction:
Specific Instruction:
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Level I
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QUESTIONING TOOL
Questions to probe the candidate’s underpinning knowledge Satisfactory response
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 knowledge was: Satisfactory Not Satisfactory
Trainers Methodology
Level I
Templates
Date Developed: July 2010Date Revised: February 2012
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Templates for Inventory of Training Resources
Resources for presenting instruction
Print Resources As per TR As per Inventory
Remarks
Non Print Resources As per TR As per Inventory
Remarks
Resources for Skills practice of Competency #1 ______________________________
Supplies and Materials As per TR As per Inventory
Remarks
Tools As per TR As per Inventory
Remarks
Equipment As per TR As per Inventory
Remarks
Note: In the remarks section, remarks may include for repair, for replenishment, for reproduction, for maintenance etc.
Trainers Methodology
Level I
Templates
Date Developed: July 2010Date Revised: February 2012
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Supervise Work-Based
Learning
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Templates
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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.
Trainers Methodology
Level I
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CORE COMPETENCIES
CAN I…? YES NO
10.
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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.
Evidences/Proof of Current Competencies(Sample)
Form 1.2: Evidence of Current Competencies acquired related to Job/Occupation
Current competencies
Proof/Evidence Means of validating
Trainers Methodology
Level I
Templates
Date Developed: July 2010Date Revised: February 2012
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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 Competency/Learning
Outcomes based on CBC
Current Competencies Training Gaps/Requirements
1.
Required Units of Competency/Learning
Outcomes based on CBC
Current Competencies Training Gaps/Requirements
2.
3.
4.
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Level I
Templates
Date Developed: July 2010Date Revised: February 2012
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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)
Gaps Module Title/Module of Instruction
Duration (hours)
Trainers Methodology
Level I
Templates
Date Developed: July 2010Date Revised: February 2012
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TRAINING PLAN
Qualification: ____________________________
Trainees’ Training Requirements
Training Activity/Task Mode of Training
Staff
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Templates
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Technical Education and Skills Development Authority
___(your institution)___
TRAINEE’S RECORD BOOK
Trainee’s No._______________
Trainers Methodology Level I
Templates
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I.D.
NAME: ___________________________________________________
QUALIFICATION: PLUMBING NC II _______
TRAINING DURATION :____________________________
TRAINER: __________________________________________________
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” 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.
THANK YOU.
Trainers Methodology Level I
Templates
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NOTES:
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
Trainers Methodology Level I
Templates
Date Developed: July 2010Date Revised: February 2012
Document No. NTTA-TM1-07Issued by:
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Unit of Competency: 1 PREPARE PIPES FOR INSTALLATION
NC Level I
Learning Outcome
Task/Activity Required
Date Accomplished
Instructors Remarks
Lay out measurements Cut pipe within the required length and according to job requirements Thread pipes in accordance with standard thread engagement
__________________ ___________________
Trainee’s Signature Trainer’s Signature
Unit of Competency: 2 PERFORM MINOR CONSTRUCTION WORKS
NC Level I
Learning Outcome
Task/Activity Required Date Accomplished
Instructors Remarks
Perform piping lay outsCut pipes through walls and floors
____________________ ______________________
Trainee’s Signature Trainer’s Signature
Trainers Methodology Level I
Templates
Date Developed: July 2010Date Revised: February 2012
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Unit of Competency: 3 MAKE PIPING JOINTS AND CONECTIONS
NC Level I
Learning Outcome
Task/Activity Required Date Accomplished
Instructors Remarks
Fit-up joints and fittings for PVC pipePerform threaded pipe joints and connectionsCaulk joints\
_____________________ ______________________
Trainee’s Signature Trainer’s Signature
Unit of Competency: 4 PERFORM SINGLE UNIT PLUMBING INSTALLATION AND ASSEMBLES
NC Level I
Learning Outcome Task/Activity Required
Date Accomplished
Instructors Remarks
Prepare for plumbing works Install pipe and fittings Install hot and cold water supply Install/assemble plumbing fixtures
_____________________ ____________________
Trainee’s Signature Trainer’s Signature
Trainers Methodology Level I
Templates
Date Developed: July 2010Date Revised: February 2012
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Unit of Competency: 5 PERFORM PLUMBING REPAIR AND
MAINTENANCE WORKS
NC Level I
Learning Outcome
Task/Activity Required
Date Accomplished
Instructors Remarks
Clear clogged pipesclear clogged fixtures
______________________ ____________________
Trainee’s Signature Trainer’s Signature
Trainers Methodology Level I
Templates
Date Developed: July 2010Date Revised: February 2012
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TRAINEE’S PROGRESS SHEET
Name : JUAN DELA CRUZ Trainer :
Qualification : Machining NC I Nominal Duration
:
Units of Competency Training Activity Training Duration
Date Started
Date Finished
Rating Trainee’s Initial Supervisor’s 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
Trainers Methodology Level I
Templates
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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
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Templates
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Average Ratings
Facilitate Learning Session
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Training Activity Trainee Facilities/Tools and Equipment
VenueDate & Time
Remarks(Workstation/
Area)
Prayer
8:00 AM to 8:30 AM
Recap of Activities
Unfreezing Activities All trainees
Feedback of Training
Rejoinder/Motivation
(Specific Activities of each Trainee for the day here)
(List down all Facilities/Tools and Equipment needed for the workstation and activities here)
Name of Workstation1
observations on the progress of each trainee for the day will be written here
(Specific Activities of each Trainee here)
(List down all Facilities/Tools and Equipment needed for the workstation and activities here)
Name of Workstation 2
observations on the progress of each trainee for the day will be written here
(Specific Activities of each Trainee for the day here)
(List down all Facilities/Tools and Equipment needed for the workstation and activities here)
Name of Workstation 3
observations on the progress of each trainee for the day will be written here
(Specific Activities of each Trainee for the day here)
(List down all Facilities/Tools and Equipment needed for the workstation and activities here)
Name of Workstation 4
observations on the progress of each trainee for the day will be written here
Trainers Methodology
Level I
Templates
Date Developed: July 2010Date Revised: February 2012
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Training Activity Matrix
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Level I
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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
Trainers Methodology
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Templates
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Minutes of the Meeting Template
2. Monitoring of Attendance
3. Utilization of work area
4. Orientationa. CBTb. Rolesc. TRd. CBLMe. Facilitiesf. Evaluation system5. RPL
6. Teaching methods and technique
7. Monitoring oflearning activitiesa. Achievement chartb. 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
Trainers Methodology
Level I
Templates
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5. Methodology
6. Results and discussion
This is the body of the report. It should contain the following parts:
Data interpretation
Data analysis
Conclusion
7. Recommendation
Trainers Methodology
Level I
Templates
Date Developed: July 2010Date Revised: February 2012
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Maintain Training Facilities
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Template #1
OPERATIONAL PROCEDURE
Equipment Type
Equipment Code
Location
Operation Procedure:
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Level I
Templates
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Template #2
HOUSEKEEPING SCHEDULEQualification Station/Bldg Welding (WAF)
Area/Section
In-Charge
ACTIVITIESResponsible
Person
Schedule for the 2nd Semester, 2011
Daily Every other Day
Weekly Every 15th Day
Monthly Remarks
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
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Level I
Templates
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• 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
• Lights, ventilation – OK
10. Clean and check Rest Room
• Urinals, bowls, wash basins, walls and partitions are free from stains, dirt, oils, graffiti and unnecessary objects;
• Ceilings free from cobwebs and dangling items
• Floor is kept dry; no broken tiles or protruding objects
• Equipped with dipper and pails; properly located after use
• Water systems is functional: no dripping/damaged faucets or pipes
• Drainage system is working, no water-clogged areas
• No offensive odor
• Lights /Ventilation – OK
9. Clean and check wash area:
• Walls/Floors- –free from oils, molds, broken tiles, gums, stains or graffiti
• Drainage system is functional
• Water system functional; no dripping faucets or leaking pipes
• Free from unnecessary
objects (mops, rags)10. Clean and maintain work shop
surroundings by sweeping/ removing fallen leaves, branches, debris and other refuse, impounded water, clearing pathways of obstructions
11. Disposal of waste materials
(Follow waste segregation system)
Template #3
Trainers Methodology
Level I
Templates
Date Developed: July 2010Date Revised: February 2012
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GMAW WORKSHOP HOUSEKEEPING SCHEDULE
DAILY TASK YES NODispose 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 NOClean 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 NOConduct 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
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Level I
Templates
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Template #4
WELDING EQUIPMENT MAINTENANCE SCHEDULE*8 HOURS
•
50 Hours
100 HOURS
•
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Level I
Templates
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Template #5
EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE
EQUIPMENT CODE
LOCATION
ACTIVITIESMANPOWER
Schedule for the Month of March
Daily Every Other Day
Weekly Every 15th Day
Monthly Remarks
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.
Trainers Methodology
Level I
Templates
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Template #6
WORKSHOP INSPECTION CHECKLIST
QualificationArea/Section In-Charge
YES NO INSPECTION ITEMS
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
Remarks:
Inspected by: Date:
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Level I
Templates
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Template #7
EQUIPMENT MAINTENANCE INSPECTION CHECKLISTEquipment Type :Property Code/Number :Location :
YES
NO INSPECTION ITEMS
Remarks:
Inspected by: Date:
Trainers Methodology
Level I
Templates
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Revision # 01