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Bread and Pastry Presentation

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joeby balondo

on 3 August 2016

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Transcript of Bread and Pastry Presentation

Facilitate Learning Session
Joeby Boy Balondo
Trainee's Orientation
Bread and Pastry
Production
NC II
Mission
To develop globally competitive professionals and God-fearing leaders who will lead nation into greatness for the glory of God.

Vision
To be a premiere educational institute giving high quality education, in consonance with the global industry needs and the world economy.

House Rules
Attendance
-
to be checked in the morning and in the afternoon session.
Time Management
-
8:00am-12:00nn / 1:00pm-5:00pm
Wear you PPE or proper attire-
White shirt, Closed shoes, Apron, Hairnet, Hand towel, Oven mitt
Observe 5S'-
Keep the workstations clean at all times to prevent food contamination
COMPETENCY-BASED TRAINING (CBT)
SKILL
- a task or group of tasks performed to a specific level of competency or proficiency which often use motor functions and typically require the manipulation of instruments and equipment
COMPETENCY
- a skill performed to a specific standard under specific conditions
10 Principles of Competency-Based Training
Roles of Trainer and Trainees
I'm your Trainer
We're the Trainees
Facilitator of learning
Consultation rather than provider of learning
Gives Demonstrations, assign tasks, and provide assistance
may select what to learn at own pace provided it's within the program guidelines
Bread & Pastry Production NC II
Competencies
COMPETENCY-BASED LEARNING MATERIALS
List of Competency

Front Page
Competency Summary
Learning Outcome Summary
Learning Experiences
Information Sheet
Self Check
Answer Key
Task/Job Sheet
Performance Criteria Checklist
Competency Assessment
Module Content
Monitoring Tools
Training Activity Matrix -
daily plan which shows the activities of each trainee
Achievement Chart -

monitors the required output and activities from the task/job sheets in the CBLM
Progress Chart -
monitors the LOs and competencies achieved by each trainee
Certificate of Achievement -
awarded to a trainee after the successful completion of a core competency

Evaluation and Rating System
TOUR TO 9 CBT COMPONENTS
PRE-TEST
CBT Flow
SIGN LEARNING CONTRACT
Assigning of Trainees to Different Competencies
Bread and Pastry Production NC II
Bread & Pastry Production NC II
CORE #3 –
Prepare and Present Gateaux, Tortes & Cakes
LO 5 – STORE CAKES
Identify the storage method of cakes
STORING CAKE PRODUCTS
Storing and Freezing Cake Products
Viewing Video Demonstration
Full transcript