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Revised-Bread & Pastry Production NC II

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jean ong

on 28 October 2014

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Transcript of Revised-Bread & Pastry Production NC II

Facilitate
Learning Sessions

TRAINERS METHODOLOGY COURSE LEVEL 1
JEAN I. ONG

COMPETENCY-BASED TRAINING (CBT)
Monitoring Tools
In CBT, the education and training system should begin and end with the customer needs.
COMPETENCY-BASED TRAINING (CBT)
Wear your ID
– inside the workshop and the CSHCI Campus
Attendance
– to be checked in the morning and in the afternoon sessions
Time Management
– 8:00 am-12:00 pm / 1:00 pm-5:00 pm
Wear your PPE / 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

HOUSE RULES
Bread and Pastry Production NC II
Cookery NC II
Food and Beverage Services NC II
SMAW NC I
SMAW NC II
Masonry NC I
Construction Painting NC II
Tile Setting NC II
Dressmaking NC II

COURSES OFFERED
Elpidio R. Tuboro
CSHCI Vocational School Administrator, III
CABUGAO SCHOOL OF HANDICRAFT AND
COTTAGE INDUSTRIES
Cabugao, Bato, Catanduanes
Technical Education and Skills Development Authority
Region V
Qualification: Bread & Pastry Production NC II
COMPETENCY-BASED LEARNING MATERIALS
10 Principles of Competency-Based Training
Evaluation and Rating System
PRE-TEST
Assigning of Trainees to Different Competencies
TOUR TO 9 CBT COMPONENTS
SIGN LEARNING CONTRACT
CORE #3 –
Prepare and Present Gateaux, Tortes & Cakes
LO 5 – STORE CAKES
Identify the storage method of cakes
Bread & Pastry Production NC II
STORING CAKE PRODUCTS
Storing and Freezing Cake Products
Viewing Video Demonstration
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

Mastery!
Bread & Pastry Production NC II Learning Work Stations
Prepare and produce bakery products
Prepare and produce pastry products
Prepare and present gateaux, tortes and cakes
Prepare and display petits fours
Present desserts
Select the cake wrapping according to the cake type.
Wrap the cake depending if it's iced/frosted or not.
Label the cake and store accordingly.
Conducting RPL
1. The training is based on curriculum developed from the competency standards.

2. Learning is competency-based or modular in structure.

Every competency has its own module. You need to master it before you can move on to another competency.

3. Training delivery is individualized and self-paced.

Learning is done by the learner and self-paced.

4
.

Training is based on work that must be performed.

Learning is based on the actual industry practice.

5. Training materials are directly related to the competency standards and the curriculum.

6. Assessment of learners is based on the collection of evidences of work performance based on industry or organizational standards.

7. Training is based on or off the job components.

8. The system allows Recognition of Prior Learning (RPL).

9. The system allows for learners to enter and exit programs at different times and levels and to receive an award for competencies attained at any point.

10. Approved training programs are national accredited.
Roles of Trainer and Trainees
I'm your Trainer
facilitator of learning
consultation rather than provider of learning
We're the Trainees
may select what to learn at own pace provided it's within the program guidelines













































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