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Trainers Methodology I

Sector: TOURISM

Qualification Title: TOUR-GUIDING NC II

Unit of Competency: MANAGE ARRANGEMENTS FOR VISITORS

Module Title: Managing Arrangements for Visitors

Technical Education & Skills Development Authority

DOMINICAN COLLEGE OF TARLAC

CAPAS, TARLAC

CARLOS B. DAVID

TrainersMethodology Level I

Tour-guiding NC II

Date Developed:July 2014

Date Revised:July 2014

Document No.

Issued by:

NTTAPage i of vii

Developed by:Carlos B. David

Revision # 01


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PlanTraining

Sessio


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Document No. NTTA-TM1-01

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Sample Data Gathering Instrument for TraineesCharacteristics

Please answer the following instrument according to thecharacteristics described below. Encircle the letter of your choice that best

describes you as a learner. Blank spaces are provided for some data thatneed your response.

Characteristics of learners

Language, literacyand numeracy(LL&N)

Average grade in:

English

1. 95 and above

2. 90 to 94

3. 85 to 89

4. 80 to 84

75 to 79

Average grade in:

Math

1. 95 and above

2. 90 to 94

3. 85 to 89

4. 80 to 84

5. 75 to 79

Cultural andlanguagebackground

Ethnicity/culture:

1. Ifugao

2. Igorot

3. Ibanag

4. Gaddang

5. Muslim

6. Ibaloy

7. Others( please specify) Pampango

Education &generalknowledge

Highest Educational Attainment:

1. High School Level

2. High School Graduate

3. Tech-Voc-graduate

4. College Level

5. College Graduate

6. with units in Masters degree

7. Post Graduate

8. With units in Doctoral Level

9. Doctoral Graduate

Gender 1. Male


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Characteristics of learners

2. Female

Age Your age: 62 y.o.

Physical ability 1. Disabilities(if any)_____________________2. Existing Health Conditions (Existing illness if

any)1. None2. Asthma3. Heart disease4. Anemia5. Hypertension6. Diabetes7. Others(please specify) ___________________

Previousexperience withthe topic

TM Certificates1. AM graduate2. TM graduate3. AM/TM graduate

Number of years as a competency trainer 8yrs.

Previouslearningexperience

List down trainings related to Tourism Industry

1. Housekeeping Seminar-Training in a

hospital

2. Food Services Training for competition

3. Bartending w/ Barista Seminar Training4. Tour-guiding Seminar training w/Carlos

Celdran

Training Levelcompleted

National Certificates acquired and NC level

1. Housekeeping NC II

2. Food and Beverage NC II

3. Bartending NC II

4. Tour-guiding NC II

___________________________

Special coursesOther courses related to TM

1. Units in education2. Masters degree units in education3. Others(please specify)

Masters degree units in Tourism

Learning styles 1. Visual - The visual learner takes mentalpictures of information given, so in order forthis kind of learner to retain information,oral or written, presentations of new


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Evidences/Proof of Current Competencies (Sample)

Form 1.2: Evidence of Current Competencies acquired related toJob/Occupation

Currentcompetencies

Proof/Evidence Means of validating

Researchinformationrelevant totour itinerary

1. Trainingcertificates

2. Certificate ofEmployment withJob Description

3. COC from TESDA

4. Certificate ofAward

1. Submit authenticatedTR (trainingrecords/documents)

2. THIRD party

3. Submit certified truecopy

4. Submit TR (institutional

assessment)

Request forconfirmationfromsignatories

Demonstration

Accompany andguide visitors inaccordancewith the tour

itinerary

1.Training certificates

2. Certificate ofemployment withjob description

COC from TESDA COA

1. authenticated TR THIRD party

2. Submit certified truecopy Submit TR (institutional

assessment) INTERVIEW Demonstration


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Identifying Training Gaps

From the accomplished Self-Assessment Check (Form 1.1) and theevidences 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 ofCompetency/Learning

Outcomes based on CBC

CurrentCompetencies

TrainingGaps/Requirements

1. Source of information

1.1 Source information 1.1 Source information

1.2 Arrange information 1.2 Arrange information

CurrentCompetencies


3. Manage arrangements for Visitors 3. Accompany and

2.1 Perform pre arrival checks 2.1 Perform pre-arrivalchecks

2.2 Manage tour arrangements 2.2 Manage tourarrangements

2.3 Resolve complaints and otheremergencies

2.3 Resolve complaintsand other emergencies

2.4 Perform post departure

activities.2.4 Perform post-departure activities.

3. Accompany and guide visitors in accordance with the tour itinerary

3.1 Perform pre-arrival activities 3.1 Perform pre-arrivalactivities

3.2Guide tourists 3.2 Guide tourists

3.3 Deliver information andcommentaries

3.3 Deliver informationand commentaries

3.4 Resolve complaints and otheremergencies

3.4 Resolve complaintsand other emergencies

3.5 Perform post departureactivities

3.5 Perform postdeparture activities

3.6 Develop tour guide-tourdriver relationship (teamwork)

3.6 Develop tour guide-tour driver relationship(teamwork)


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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 ofCompetency of the training needs identified.

Form No. 1.4: Training Needs (Sample)

Training Needs

(Learning Outcomes)

Module Title/Module ofInstruction

1.Perform pre-arrival checks Manage Arrangements forVisitors

2.Manage tour arrangements

3.Resolve complaints and other

emergencies

4.Perform post-departure activities


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Trainers Methodology Level I

Templates


Date Revised:February 2012


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In template form, the session plan will look like this.

SESSION PLAN

Sector : Tourism

Qualification Title : TOURGUIDING SERVICES NC II

Unit of Competency : MANAGE ARRANGEMENTS FOR VISITORS

Module Title :MANAGING ARRANGEMENTS FOR VISITORS

Learning Outcomes:

1.1: Perform Pre-arrival Checks

1.2: Manage Tour Arrangements

1.3: Perform Post-departure Activities

1. INTRODUCTION : This module covers the knowledge, skills and attitude required for managing the tour arrangementsincluded in the tour itinerary and making provisions for additional changes and revisions as contracted by a tour operator.

B. LEARNING ACTIVITIES:Upon completion of this module, the trainee/student must be able to:

LO 1: Perform Pre-arrival Checks

Learning Content Methods Presentation Practice Feedback Resources Time

1. Pre-arrivalchecks

Slide presentation

Group discussion

Interaction

Discussion

Read information sheet

2.1-1 on Itinerary

Planningand/orWatch slide Presentation

2.1-1 on Itinerary

Planning

Answer Self-

check 2.1-1

Compare

answers with

the Answerkeys no#2.1-1

CBLM

LCD/Projector

White board&marker

Answer Self- Compare


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check 2.1-2 answers with

the Answer

Keys 2.1-1

2.

LO 2: DECORATE AND PRESENT PASTRY AND BAKERY PRODUCTS

Learning Content Methods Presentation Practice FeedbackResource

sTime

1.

C. ASSESSMENT PLAN

1. Written Test2. Performance Test

3. Observation and oral questioning


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D. TEACHERS SELF-REFLECTION OF THE SESSION

This will give the trainers and learners a clear idea of what they are doing.

This will give the trainers a firm base to review their performance


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Module Content

Module Content

Module Content

Module ContentModule Content

Learning Outcome Summary

Learnin Ex eriences

Information Sheet

Self Check

Self Check Answer Ke

O eration Task Job Sheet

Performance Criteria Checklist

References Further Readin

PARTS OF A COMPETENCY-BASED LEARNING MATERIAL

In our efforts to standardize CBLM, theabove parts are recommended for usein Competency Based Training (CBT) in

Technical Education and SkillsDevelopment Authority (TESDA)

Technology Institutions. The nextsections will show you the componentsand features of each part.

List of Com etencies

Front Pa e


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BREAD AND PASTRYCOMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

1.Research informationrelevant to Tour Itinerary

Researching Informationrelevant to Tour Itinerary

TRS511304

2.Manage Arrangementsfor Visitors

Managing Arrangementsfor Visitors

TRS511305

3.

Accompany and guideVisitors in accordancewith the Tour Itinerary

Accompanying andguiding Visitors in

accordance with theTour Itinerary

TRS511306


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3. Observation checklist4. Demonstration


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LEARNING OUTCOME NO.

LO 3 :

Contents:

1.2.3.

Assessment Criteria

4. Used packaging materials according to types, kinds and classification of

pastry and other bake products5. Selected packaging are used for the appropriate preservation of productfreshness and eating characteristics

6. Determined shelf-life of pastries and other baked products7. Stored pastry and bakery products according to established standards and

procedures

Conditions

Students/trainees must be provided with the following:

8. Personal Protective equipment

9. Small hand tools10. Heavy duty equipments11. Pans and pots12. Measuring equipment13. Set of knives14. Calculator15. CDs, VHS16. Hand-outs

Assessment Method:

17. Oral-recitation18. Written examination19. Observation checklist20. Demonstration


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Learning Experiences

Learning Outcome 3

LO 3 : STORE BAKERY PRODUCTS

Learning Activities Special Instructions

1. Read Information Sheet 1.3-1 ondifferent packaging materials inbakery products

In this learning outcome you willidentify the different packagingmaterials used in bakery products, their uses including the proper ofpackaging materials, selection, andrecommended storage of the bakedproducts according to the industry

standards.

To be able to this, you shouldunderstand the characteristics ofyour products and the availabilityof the facilities in accordance tothe following:

1. CS-Competency Standards

2. TR- Training Regulations

3. CBC Competency Based

Curriculum

Go through the InformationSheets, answers the self checks toensure the knowledge of thestandards in the competencybased training are required.

The trainer should evaluate thework of the trainee using thePerformance checklist of thetrainee to determine the TNA.

2. Answer self check 1.3-1 on thedifferent packaging materials in bakeryproducts

Compare answers key 1.3-1 Compareyour answers

Perform Job sheet 1.3-1

Check performance to performancechecklist 1.3.1

3 Read info sheet1.3-2 in marking ofshelf life of pastries and baked

products

4. Answers self Check 1.3-2 markingshelf life of pastries and bakedproducts

compare your answers with answer key1.3.2

Perform Task Sheet 1.3-1

Check performance to performancechecklist 1.3-2

5. Read info sheet 1.3-3 on proceduresin storing bakery products

Answers Self Check 1.3-3Compare answers key 1.3-3


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Perform Job sheet 1.3-2 on procedurein storing bakery products

Check performance to performancechecklist1.3-3


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Information Sheet 1.3-1Planning the Guests Itinerary

Learning Objectives:

After reading this INFORMATION SHEET, YOU MUST be able to:

1. To define and understand Itinerary Planning and its significance.2. To identify what are included in a Tour Package.

The Guests Itinerary

An itinerary is the schedule of activities of a guest, included in the tourpackage designed by the tour operator. It is normally a prepaid arrangementand because it is the tour guide who is the link between the paying guestand the operator, it is again an important responsibility for the tour guide tobe able to review the itinerary prior to the day of the tour.

A professional tour guide normally takes time to review this schedule ofactivities and if there are any concerns about the tour itself, he/she shouldask the tour operator for clarification. It is unusual for a tour guide to justaccept a tour assignment without understanding it in detail.

1.Type of Tour

This will give an idea of what type of tour assignment is given to the tour

guide. It also explains the pick of time, the duration of the tour, theactivities required, the number of tour passengers, the composition of thegroup and nationality.

2. Knowledge of the DestinationTour guides have their own specialization in terms of what type of tour

they are most expert in. Normally city tours are the shortest from among thedaily-run tours, which include Tagaytay or the volcano tour, and thePagsanjan or the waterfall tour. Other tours are specially arrange ordesigned depending on the interest of the guests. But the bottom line is forthe tour, backed up by the pool of information ready to be given to the

tourist.The tour destination is more appreciated not only because of the famous

Activity or scenery attributed to the place, but it is also important to knowby heart the other related information such as the people, their culture, foodand clothing and other peculiarities of the place.

3. Inclusions of the Tour Package

It is very important to be able to identify what is included in the tourpackage. It is oftentimes a disturbance for both the tour guide and the guest

to argue on something unclear with regard to some aspect of the tour like


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what has been paid by the guest back home, or from the local tour operator.

3.a. Components of the Tour Package

Prior to the tour, the tour guide must be sure of what is included in the

Package. It is safe to tell the guests before the start of the tour to be surethat there will be no problem later. If there are some questions regardingwhat was included and what has been paid , there is still time for the tourguide to make calls for clarification, and settle it before the tour starts. Inthat way, both the guest and the tour guide can concentrate on how the tourwill be a success.

4. Other ConcernsIn cases where problems may arise on tour, it is the duty of the tour

Guide to perform the task of facing the different challenges and eventually

come up with the right decision, carefully studied, with utmost objectivityand responsiveness. Here, the professionalism and maturity of the tourguide is at stake. Some tour operators might opposed the decision made bythe tour guide, but as long as it can be justified, it is credible. There arequestions which are not related to the duties and responsibilities of a tourguide, but should be given attention. The work of a tour guide is not limitedto the conduction of the tour per se, but it embraces everything thatconcerns the guest.

5. Reservation/Re-confirmation of Flights

The knowledge of tour guiding covers a wide area. Aside from givinginformation to the guest, a sound background knowledge and skills on thebasic reservation is required, such as Understanding of the phonetic alphabet is important Knowing the city, currency, and airline codes is also vital Reading the airline timetable is another challenging thing The ability to know the time difference between the standard time,

Greenwich Mean Time (GMT) and the local time is likewise necessary The location as well as of airline ticketing offices and its days of

operations is equally important


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Self-Check no.Planning the Guests Itinerary

True or False: Write True if the statement is Correct and False if otherwise.Write your answer on a separate sheet.

1. It is the tour operator who is the link between the tour guideand the paying guest.

2. It is the duty of the tour operator to perform the task of facingthe different challenges and eventually come up with the rightdecision, carefully studied, with utmost objectivity andresponsiveness.

3. An itinerary is the schedule of activities of a guest, included inthe tour package designed by the tour operator.

4. The guests itinerary is normally a postpaid arrangement.

5. The tour operator asks the tour guide for clarification if thereare any concerns about the tour itself with regards to theschedule of activities in the tour itinerary.


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Self-Check 1.3-1

True or False:Write letter T if the statement is correct and F if otherwise.Write your answer in a separated sheet.

________1. Packaging Materials will make your product very expensive.

________2. Likewise, packaging materials helps reduce malnutrition.

________3.Packaging Materials provide product identification and instruction

on how to use or serve the product.

________4. Bottles are used to pack you product.

________5. Your choice of packaging materials must be expensive to make

product presentable.

________6. Plastic are widely used packaging materials.________7. Thus, they are they are the most safe material to use.

________8. Metal cans are safe to pack your baked products.

________9. Bamboo and rattan materials are used to pack you baked

products now a days.

________10. There are commercially baked products packed in aluminumfoil.


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ANSWER KEY 1.3-1

1. F2. T3. T4. T5. F6. T7. F8. T9. T

10. T


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TASK SHEET 1.3-1

Title: Identify packaging materials use in bakery products

Performance Objective: Given pictures in the slide presentation onsample packaging materials, you should beable to identify the types or kinds

Supplies/Materials : Bond paper and pencil

Equipment : Computer, LCD

Steps/Procedure:

1. The pictures will be flashed with the use of computer andLCD.

2. The pictures will be labeled chronologically.

3. The pictures will be flashed for 2 minutes per slides and beable to answer the following.

a. identify the material or kind or kinds of the packagingmaterial and list down at least three baked products you canpack according to industry standard.

b. Write your answer in bond paper provided.c. Do not forget to write your name on the right side of the

paper

Assessment Method:

Performance Evaluation


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Performance Criteria Chec-klist 1.3-1

CRITERIA

Did you.

YES NO

1. identified and labeled different packaging materials base onrequirements

2.Identified the uses and application of packaging materials baserequirements3. Did you prepare the prescribe checklist base on job requirements


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Information Sheet 1.3-2Determining and Marking of shelf-life of pastries and other bakery products

Learning Objectives:After reading this INFORMATION SHEET, YOU MUST be able to:

1. Understand in determining the self-life of bakery products.

2. The importance of determining the self-life of bakery products.

It is always of utmost importance on the part of the manufacturer orproducer of a food to ensure to sell goods or foods of good quality.Remember that not all foods are created equal. Depending on the quality ofthe food or bakery products when you purchased it, how it was stored maydeteriorate more quickly or last longer.

The following are the guidelines in determining the shelf-life ofpastries and bakery products.

1. Storage and package of foods and bakery products correctly to lengthenthe storage life.

2. Cool the products before packing, wrapping the products.

3. Seal in an air-tight zipper locked plastic bag when storing in a freezer or

refrigerator.

4. Know your terminology: Best if used by is not a Purchase by or safetydate; its an estimate for how long the food is expected to retain its flavor,texture and freshness.

5. Follow the expiration dates on bakery products-they mean when they say.Your nose, and other senses knows, if it still smells fine and you can eat it.

6. Check packaged and bar code of the product for the bar code, which isnot easy to decipher. It may be coded by month, day and year such asYYMMDD or MMDDYY or may be coded the Julian numbers whereby

January 1 would be 001 and December would be 365, or may assignedmonth to letters with A being January and M being December.

7. The expiry date or best before mark should be printed visibly and clearly.Open putting open date expiry or best before.

8. Package foods correctly to lengthen their storage life.

9. Bread typically last in the freezer for one to two months, Light pies suchas chiffon pie and pumpkin pie keep in freezer for month, where as heaviercakes, pies have a self-life of six months in freezer. Fruit cakes, pies can bestored in the freezer for up to a year. However, defrosting it usually has adifferent texture than fresh when toasted or reheated.


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Self-Check 1.3-2

True or False. Write the letter T if the statement is correct

and F if the statement is False.

_______1. Package and storage will strengthen the self-life of bakery

products.

_______2. All baked products has a standard in marking the best before or

expiry date of the product.

_______3. All pastry and baked, bakery products are created equal.

_______4. Best before may mean purchase by

_______5. Breads may last in the freezer for one month.

_______6. However, when toasted has a better taste.

_______7. Pies can be stored in freezer for up a year.

_______8. The use of nose and texture will help to identify the quality of the

product.

_______9. Each manufacturer has their own terminology in marking Best

before

_______10. If it still smells fine you can still eat.


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ANSWER KEY 1.3-2

1. T

2. F

3. F

4. F

5. T

6. F

7. T

8. T

9. T

10. T


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TASK SHEET 1.3-2

Title: Determining and Marking of self-life of pastry and otherbakery products

Performance Objective: Given the task, you should be able to perform )identify and mark the self-life of the pastry andother bakery products.

Supplies/Materials : ink, encoder, stamp pad, self adhesivepaper sticker

Equipment : gun tagger

Steps/Procedure:

1. With the use of a gun tagger or self adhesive paper sticker labeleach baked products the Best before date: to the space provided inthe packaging as set by the industry.

2. The expiration code date is: Best before: DDMMYY

3. It must be marked clearly and visibly on the lower part of thelabel.

4. Erasures or hand written, are not allowed.

5. Only the specified materials and format of code is allowed.

Assessment Method:

Oral/Demonstration and Observation Method


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Performance Criteria Chec-klist 1.3-2

CRITERIADid you.

YES NO

1. Prepare the necessary materials base on requirements?

2.Mark expiry date base on requirements

3. Identified expiration date of the products

4. Did you put the mark clearly and visibly inappropriate materials and supply in encoding the self-lifecode in preparing pastry and bakery productsaccording to standard?


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Information Sheet 1.3-3Identify storage condition for pastry and bakery products

Learning Objectives:

After reading this INFORMATION SHEET, YOU MUST be able to:

1. Understand in determining the proper storage and the conditions ofpasty and bakery products.

2. The importance of determining the proper storage of the pastry andbakery products.

It is always of utmost importance on the part of the manufacturer or

producer of a food to ensure to sell goods or foods of good quality.Remember that not all foods are created equal. Depending on the quality ofthe pastry and other bakery product how it was stored may deteriorate mayquickly or last longer.

The following are the recommended guidelines in storing pastry and bakeryproducts. Storage and package of foods and bakery products correctly tolengthen the storage life.

A. Storage guidelines:

Rule 1: Keep your store room clean and controlled temperature.

Rule 2: Keep your store room well ventilated for proper circulation of air,which may carries off odors, inhibits the growth of molds, preventscondensation on walls, ceilings and equipment and most important , thefood.

Rule 3: Remove immediately all forms of food spoilage (microbial,infestation, and chemicals etc.)

B. Storage of Unbaked and baked products.

Product Short term (Overnight) Long term storagemethod

Pie Crust and PiesUnbaked

Refrigerate entire pastryor weigh into desiredsize pie crusts andrefrigerate

Suggested storage:

Life:2-4 months, Wrapthen bake unbakedfrozen pies at 425F for15 minutes, reducetemperature at 350F


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and bake until done.

Pie Crust and Piesbaked

Store baked pie crustsand pies in closedcabinet or wrap and

store at roomtemperature

Do not freeze baked piecrusts or filled pies;baked crusts become

soggy, and reheatedbaked pies may acquireon over baked flavor.

Basic Muffins unbaked Refrigerate for futurebaking. Remove fromrefrigerator and bake.Decrease bakingtemperature andincrease baking timebecause of cool batter

Suggested life storage:

1 week, Remove fromfreezer, thaw and bake.Decrease bakingtemperature andincrease baking timebecause of cool batter.

Cookies and brownies-unbaked

Cover and refrigerateentire dough and batteror weight into individualunits in refrigerator

Suggested storage;

Life: 1-2 weeks, Wrapand stack. Remove fromfreezer and bake asdirected. Better resultswill be obtained itbrownies are bakedbefore freezing

Cookies and browniesbaked

Store in cool cabinetand wrap to preventdrying out and store atroom temperature

Suggested storage;

Life 2-4 months. Wrapthen bake unbakedfrozen pies at 425F for15 minutes, reducetemperature at 350Fand bake until done

Cakes- unbaked We do not suggeststoring unbaked cakeand batters overnight

We do not suggestfreezing unbaked cakebatters

Cakesbaked Store in closed cabinet,then refrigerateovernight

Suggested storage

Life: 4-6 months; placesilicon paper betweenlayers to separate them.Wrap with a moisture-proof, vapor-proofmaterial. Frozen cakesare easier to ice thanthawed cakes


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Self-Check 1.3-3

True or False. Write the letter T if the statement is correctand F if the statement is False.

_______1. Unbaked pie crust can be stored at room temperature .

_______2. Baked pie crust can be stored in the freezer.

_______3. Likewise batter mix for brownies can be kept in refrigerator.

_______4. Batter mix for cakes are recommended to keep in a refrigerator.

_______5. Bake cakes are kept in a refrigerator.

_______6. Unbaked cakes can last for a week.

_______7. Filled pies can be stored in freezer for up a year.

_______8. Batter mix is made from butter.

_______9. Unbaked cakes are baked in a freezer.

_______10. Likewise brownies are kept in a freezer


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ANSWER KEY 1.3-3

1. T

2. F

3. T

4. F

5. T

6. F

7. F

8. F

9. F

10. T


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TASK SHEET 1.3-2

Title: Store pastry and bakery products

Performance Objective: Given product pastry and bakeryproducts, you should be able to perform theproper storage following standard set by theindustry.

Supplies/Materials : bond paper, and pens

Equipment : Freezer, refrigerator, cabinets

Steps/Procedure:

1. Get a copy of the storage guidelines and storage forunbaked and baked pastry and bakery products.

2. Identify the location of the storage area for the unbakedand baked products.

3. Record observations in the prescribe checklist.from the defined standard.

4. Submit report to the trainer

Assessment Method:

Demonstration /Observation Method


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Performance Criteria Checklist 1.3-3

CRITERIADid you.

YES NO

1. Identify the storage guidelines of bakery items?

2. Identify the storage conditions for baked andunbaked bakery items?


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Evidence Plan

Competency standard:

Unit of competency:Prepare and pr oducebakery produ cts

Ways in which evidence will be collected:[tick the column]

Oralquestioning

Demonstraton&

observation

WrittenExam

The evidence must show that the trainee

1. Performs baking on bakery products in

accordance with job requirements

x x

2. Identifies the baking tools, utensils andequipment

x x

3. Prepares necessary ingredients inaccordance with job requirements

x

4. Identifies baking ingredientscorresponding substitution

x x

5. Prepares the bakery products according torecipe requirement

x

6. Performs cleaning and storing bakingtools utensils and equipments

x

7. Identifies the corresponding bakingtemperature range in baking bakeryproducts

x x

8. Differentiates the different kinds of pies,pastry and other bakery products

x X

9. Identifies the importance and functions ofpackaging materials in baked products

x

10. Prepares and display baked productsaccording to industry standards

x x

11. Identifies the shelf-life of baked products. x X

1. Identifies how to store baked productsaccording to standard

x X

NOTE: *Critical aspects of competency


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Demonstration and Questioning Checklist

Candidates name:

Trainers name:

QUALIFICATION: Bread and Pastry Production NC II

Title of Assessment

Units of competencycovered:

PREPARE PASTRY AND BAKERY PRODUCTS

Date of assessment:

Time of assessment:

Instructions for demonstration

Please see attached Instruction for Demonstration (Candidate)

Supplies and Materials1. Pens/Papers2. Manuals3. Worksheet

Tools and equipment1. Baking tools and utensils2. Pots and pans3. Oven

to show if evidenceis demonstrated

During the demonstration of skills, the candidate: Yes No N/A

Performed baking bakery products in accordance with jobrequirements

Identified the baking tools, utensils and equipment

Prepared necessary ingredients in accordance with job

requirements

Identified baking ingredients corresponding substitution

Prepared the bakery products according to reciperequirement

Performed cleaning and storing baking tools utensils andequipments

Identified the corresponding baking temperature range inbaking bakery products

Identified how to store baked products according tostandard


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Demonstration with oral questioning

QUESTIONS Satisfactoryresponse

The candidate should answer the following questions: Yes No

1. What are the basic ingredients in bakery products?

2. What basic tool and utensils in measuringingredients?

2. How do you measure flour and other dryingredients ?

3. What action do you take if you dont have bakingpowder for your recipe?

4. What are the steps in preparing a perfect dough?

5. What are the correct steps in cleaning pot andpans?

4. How should you store and stack cleaned bakingtools, utensils and equipment?

5. Why is preheating necessary when baking?

6.Where and how do you store baked bread? Freezer,

chiller? Why?

Feedback to candidate:

The candidates overall performance was:

Satisfactory Not Satisfactory

Candidates signature: Date:

Trainers signature: Date:


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ANSWER KEY:

Oral questioning continues [continued]

QUESTION with Answer Satisfactoryresponse

The candidate should answer the following questions: Yes No

1. Performs baking on bakery products in accordancewith job requirements

Q. What are the factors that will affect the quality of bakeryproducts?A. quality of ingredients, right measurement, correct mixingmethod, right size of utensils and .right baking temperature

2. Differentiates the different kinds of pies, pastry andother bakery products

Q. What is the difference between pie and tart?.A. Tart are bite size for individual serving while pie are big

enough for individual serving.

3. Identifies the importance and functions of packagingmaterials in baked productsQ. How do you indentify the right packaging material for

your product? Why?A. Consider the size of your product and the type of baked

Products. The right packaging material will affect the selflife and quality of the product. The right choice of

packaging material will make your product attractive andsaleable.

4. Identifies the corresponding baking temperaturerange in baking bakery productsQ. What is recommended baking temperature in bakingyeast bread?A. 350C or as stated in the recipe

5. Prepares and display baked products according toindustry standards

Q. Where do you display and store pies and pastry.

A.. Pies and pastry can be store in cool and dry place.

6.Identifies how to store baked products according tostandardQ. Can i keep the pies and pastry in freezer? Why?A. No , the texture will become dry when reheated

Feedback to candidate:


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The candidates overall performance was:

Satisfactory Not Satisfactory

Candidates signature: Date:

Trainers signature: Date:

Written Test

1. It is used in measuring dry ingredients in small amount or volume

a. measuring spoons

. b measuring cups

c. weighing scale

d. scoop

2. As follows are used to measure ingredients in except:

a. measuring spoons

. b measuring cups

c. scoop

d. mixing bowl

3. It is used in baking the pastry and cakes.

a. cabinet oven

b. rotary oven

c. deck oven

d. all of the above

4. It is the food for the yeast and as preservative

a. salt

b. sugar

c. water

d. all of the above

5. It is the framework or foundation of baked products

a. sugar

b. bread flour

c. flour

d. all of the above

5. They are used as leavening agents in baked and bakery products


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a. COT

b. baking soda

c. yeasts

d. all of the above

6. The appropriate storage for unbaked cakes is:

a. refrigerator

b. freezer

c. canisters

d. none of the above

7. The appropriate storage of pies baked is:

a. refrigerator

b. freezer

c. cabinet

d. all of the above

8.The appropriate storage for baked Cakes are is:

a. chiller

b. freezer

c. refrigerator

d. all of the above9.The function of of packaging materials is :

a. protect the product from contamination

b. provide protection to the food against physical and chemical

damage.c. keep the product clean

d. all of the above

10. Industries has the same format in printing the expiry date which best

before date: MMDDYY.a. True

b. False


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Performance Test

Specific Instruction for the Candidate

Qualification

Unit of Competency

General Instruction:

Specific Instruction:


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QUESTIONING TOOL

Questions to probe the candidatesunderpinning knowledgeSatisfactory

response

Extension/Reflection Questions Yes No

1. What would you do if your baking tools you used is not the requiredfor your product?

2. What would you do if the raw material you need is not availablebased on the written recipe.

3. What if you cannot follow accurately the recipe provided?

4. What if the desired output is not in accordance withstandard?

Safety Questions

4.What precautions must you take when you if the desired temperaturerange of your oven is not the require temperature range for yourproduct?

5.What safety equipment and clothing should you use when preparingand batter , dough mix?

6.Why shouldntwear open shoes with heels when baking?

8.What precautions you should do prevent burns and slideswhen baking?

Contingency Questions

7. What would you do if someone accidentally used your neededingredients for you product?

8. What would you do if the customer complaints about the printed selflife of your products?

9. What would you do if you spill liquid on the part of your dryingredients?

12. What would you do if the self-life date printed on yourbaked products with the wrong date prior to the delivery of yourproducts?

Job Role/Environment Questions

10. If damaged to baking tools peripherals happened, what actionwould you take?

11.What would you do if there is a need for your baking tools toupdates in your work station laboratory?

15. What would you do if all the tools you need for you to workare all pre occupied with the other trainees?

Rules and Regulations


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17. What are the guidelines to be followed prior to the start of yourwork ?

18. What is the regulation that covers when you destroy anEquipment or laboratory tool?

19. What are the specified procedures or steps to follow in reportingdamage units to the manufacturer?

20. What the implementing guidelines in the requisition ofutensils needed prior to baking?

21 What are the implementing guidelines in the storagehandling of your tools, utensils and ingredients bakedproducts?

The candidates underpinning

knowledge was:

Satisfactory 1. Not

Satisfactory


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Templates for Inventory of Training Resources

Resources for presenting instruction

1. Print Resources As per TR As perInventory

Remarks

1.Forms (report) 2.Forms(report)

Good

3.Cblm 4.Cblm Good

5.Textbook 6.Textbook Good

7.Work instructions 8.Workinstructions

Good

9.Recipe books 10. Recipebooks

Good

1. Work book 1. Workbook

Good

2. Journals 3. Journals

4. Magazines 5. Magazines

Resources for Skills practice of Competency #1

______________________________6. Supplies and Materials As per TR As per

InventoryRemarks

Pens/Ball pens Pens/Ballpens

Good

Bond Paper BondPaper

Good

Greased proof paper Greasedproof

paper

Good

stickers stickers Good

Forms Forms Good

Inks Inks Good

Brown paper Brownpaper

Good

Box Box Good

Food Containers Food Good


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Containers

7. Tools As per TR As perInventory

Remarks

Measuring tools Measuring

tools

Good

Cutleries Cutleries Good

Baking pans Bakingpans

Good

Pans and mixing bowls Pans andmixingbowls

Good

dater dater Good

PC PC GoodLCD LCD Good

8. Equipment As per TR As perInventory

Remarks

Ovens Ovens Good

Mixers Mixers Good

Freezer Freezer Good

Refrigerator Refrigerato

r

Good

Work table Work table Good

Benches Benches Good

Note: In the remarks section, remarks may include for repair, forreplenishment, for reproduction, for maintenance etc.


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Supervise

Work-BasedLearning


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FORM 1.1 SELF-ASSESSMENT CHECK

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessarydata or information which is essential in planning training

sessions. Please check the appropriate box of your answerto the questions below.

CORE COMPETENCIES

CAN I? YES NO

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.


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Evidences/Proof of Current Competencies(Sample)

Form 1.2: Evidence of Current Competencies acquired related toJob/Occupation

Currentcompetencies

Proof/Evidence Means of validating


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Identifying Training Gaps

From the accomplished Self-Assessment Check (Form 1.1) and theevidences 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 RequiredCompetencies (Sample)



CurrentCompetencies


1.



CurrentCompetencies



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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)

GapsModule

Title/Module ofInstruction

Duration (hours)


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TRAINING PLAN

Qualification: ____________________________

Trainees TrainingRequirements

TrainingActivity/Task

Mode ofTraining

StaffFacilities/Toolsand Equipment

VenueAssessment

Method

Dateand

Time


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Technical Education and Skills Development Authority

___(your institution)___

TRAINEES RECORD BOOK

Trainees No._______________

NAME: ___________________________________________________

I.D.


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QUALIFICATION: Tour guiding NC II

TRAINING DURATION:____________________________

TRAINER: __________________________________________________

Instructions:

This Trainees Record Book (TRB) is intended to serve asrecord of all accomplishment/task/activities while undergoingtraining in the industry. It will eventually become evidencethat can be submitted for portfolio assessment and forwhatever purpose it will serve you. It is therefore importantthat all its contents are viably entered by both the traineesand instructor.

The Trainees Record Book contains all the requiredcompetencies in your chosen qualification. All you have to dois to fill in the column Task Required and DateAccomplished with all the activities in accordance with thetraining program and to be taken up in the school and withthe guidance of the instructor. The instructor will likewise

indicate his/her remarks on the Instructors Remarkscolumn regarding the outcome of the task accomplished bythe trainees. Be sure that the trainee will personallyaccomplish the task and confirmed by the instructor.

It is of great importance that the content should bewritten legibly on ink. Avoid any corrections or erasures andmaintain the cleanliness of this record.

This will be collected by your trainer and submit thesame to the Vocational Instruction Supervisor (VIS) and shallform part of the permanent trainees document on file.

THANK YOU.


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NOTES:

__________________________________________________________

__________________________________________________________

__________________________________________________________

____________________________________________________________________________________________________________________

__________________________________________________________

__________________________________________________________

__________________________________________________________

__________________________________________________________

__________________________________________________________

__________________________________________________________

__________________________________________________________

__________________________________________________________

__________________________________________________________

__________________________________________________________


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Unit of Competency: 1 PREPARE PIPES FOR INSTALLATION

NC Level I

LearningOutcome

Task/ActivityRequired

DateAccomplished

InstructorsRemarks

1. Lay outmeasurements2. Cut pipewithin therequired

length andaccording to

jobrequirements3.Threadpipes inaccordancewith standardthreadengagement

__________________ ___________________

Trainees Signature Trainers Signature

Unit of Competency: 2 PERFORM MINOR CONSTRUCTIONWORKS

NC Level I

LearningOutcome


DateAccomplished

InstructorsRemarks

1.Performpiping layouts2.Cut pipesthroughwalls andfloors

____________________ ______________________

Trainees Signature TrainersSignature


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Unit of Competency: 3 MAKE PIPING JOINTS ANDCONECTIONS

NC Level I

LearningOutcome


DateAccomplished

InstructorsRemarks

1.Fit-upjoints andfittings forPVC pipe

2.Performthreadedpipe jointsandconnections3.Caulk

joints\

_____________________ ______________________


Unit of Competency: 4 PERFORM SINGLE UNIT PLUMBINGINSTALLATION AND ASSEMBLES

NC Level I

LearningOutcome


DateAccomplishe

d

Instructors Remarks

1.Prepare forplumbing works2.Install pipeand fittings3.Install hot andcold water supply4.Install/assemble plumbingfixtures

_____________________ ____________________



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Unit of Competency: 5 PERFORM PLUMBING REPAIR AND

MAINTENANCE WORKS

NC Level ILearning

OutcomeTask/Activity

RequiredDate

AccomplishedInstructorsRemarks

1.Clearcloggedpipes2.clearcloggedfixtures

______________________ ____________________



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TRAINEESPROGRESS SHEET

Name : JUAN DELA CRUZ Trainer :

Qualification : Machining NC INominalDuration

:

Units of CompetencyTrainingActivity

TrainingDuration

DateStarted

DateFinished

RatingTrainees

InitialSupervisors

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 orsimply indicating competent or not yet competent. For purposes of analysis, you may require industry supervisors to give a numerical rating forthe performance of your trainees. Please take note however that in TESDA, we do not use numerical ratings


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PREPARATION Average

. Workshop layout conformswith the components of a

CBT workshopNumber of CBLM issufficient

Objectives of every trainingsession is well explained

Expected activities/outputsare clarified

General Average

Average Ratings


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FacilitateLearning

Session


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Training Activity TraineeFacilities/Toolsand Equipment

VenueDate &Time

Remarks(Workstation/

Area)

Prayer

8:00 AMto 8:30

AM

Recap of Activities

Unfreezing ActivitiesAll

trainees

Feedback of Training

Rejoinder/Motivation

(Specific Activities ofeach Trainee for the

day here)

(List down allFacilities/Toolsand Equipmentneeded for the

workstation andactivities here)

Name ofWorkstation1

observationson the

progress ofeach traineefor the day

will bewritten here

(Specific Activities ofeach Trainee here)

(List down allFacilities/Toolsand Equipment

needed for theworkstation andactivities here)

Name of

Workstation 2

observationson the

progress ofeach trainee

for the daywill be

written here


day here)

(List down allFacilities/Tools

and Equipmentneeded for the


Name ofWorkstation 3

observationson the


will bewritten here


day here)

(List down all

Facilities/Toolsand Equipmentneeded for the


Name ofWorkstation 4

observationson the


will bewritten here

Training Activity Matrix


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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

2. Monitoring ofAttendance

3. Utilization of workarea

4. Orientation

1. CBT2. Roles3. TR4. CBLM5. Facilities6. Evaluation system

7. RPL

8. Teaching methodsand technique

9. Monitoring oflearning activities

1. Achievement chart2. Progress chart

3. Feedback

4. Slow learners

5. Other concerns

Minutes of the Meeting Template


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Maintain

TrainingFacilities


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Template #1

OPERATIONAL PROCEDURE

Equipment Type

Equipment Code

Location

Operation Procedure:


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Template #2

HOUSEKEEPING SCHEDULE

Qualification Station/Bldg Welding (WAF)

Area/Section

In-Charge

ACTIVITIESResponsible

Person

Schedule for the 2nd Semester, 2011

Daily EveryotherDay

Weekly Every15thDay

Monthly

Remarks

1. Clean and check weldingequipment/ accessoriesfrom dust and oil; dry andproperly laid-out/

secured/stable2. Clean and free welding

booths and weldingpositioners from dust/rust/gums, used Mig wirestubs and metal scraps

3. Clean and arrange workingtables according to floorplan/lay-out; checkstability

4. Clean and check floor,walls, windows, ceilings

graffiti/dust/rust

cobwebs and

outdated/unnecessaryobjects/items

obstructions

any usedmaterials/scraps(slugs, stubs) spilledliquid

open cracks (floor)

5. Clean and check work shopventilation andillumination by dustinglamps/bulbs, replacingnon-functional lamps and

keeping exhaust clean6. Clean and check computerset -monitor, CPU,keyboards, mousefree,unnecessary markings,dust; cables and plugs arein order; well-arranged; allitems functional


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7. Clean, inspect airconditioning equipment:

keep screen and filterfree from dust/rust

Check selector knobs ifin normal positions and

are functional Check if drainage is OK

8. Clean, check and maintainTool Room

Free of dust, not damp

Tools in appropriatepositions/locations

With visiblelabels/signage

Logbook and forms arecomplete, in order andupdated

Lights, ventilationOK

10. Clean and check RestRoom

Urinals, bowls, washbasins, walls andpartitions are free fromstains, dirt, oils, graffitiand unnecessaryobjects;

Ceilings free fromcobwebs and danglingitems

Floor is kept dry; nobroken tiles orprotruding objects

Equipped with dipperand pails; properlylocated after use

Water systems isfunctional: nodripping/damagedfaucets or pipes

Drainage system isworking, no water-clogged areas

No offensive odor

Lights /VentilationOK

9. Clean and check washarea:

Walls/Floors-freefrom oils, molds,broken tiles, gums,stains or graffiti

Drainage system isfunctional

Water systemfunctional; no dripping


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Template #3

faucets or leaking pipes

Free from unnecessary

objects (mops, rags)

10. Clean and maintain workshop surroundings bysweeping/ removing fallenleaves, branches, debrisand other refuse,impounded water, clearingpathways of obstructions

11. Disposal of wastematerials

(Follow waste segregationsystem)

GMAW WORKSHOP HOUSEKEEPING SCHEDULE

DAILY TASK YES NO

Dispose 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 NO

Clean 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 NO

Conduct 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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Template #4

WELDING EQUIPMENT MAINTENANCE SCHEDULE*

8 HOURS

50 Hours

1.

100 HOURS


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Template #5

EQUIPMENT MAINTENANCE SCHEDULE

EQUIPMENT TYPE

EQUIPMENT CODE

LOCATION

ACTIVITIESMANPOWER

Schedule for the Month of March

Daily EveryOtherDay

Weekly Every15thDay

Monthly Remarks

1. Check panel board, andcircuit breakerselectrical 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 damagesand replace parts ifnecessary

3. Check adjustmentlevers if functional(amperages/speed); if

not, calibrate

4. Check Gas cylinderoutfit for anyabnormality

. Gate valve

. Co2 regulator

. Gas hose Fittings

. Fittings

5. Check/Clean wirefeeder (rollers, wirespeed/spooladjustment); removeused oil, dust; keepdry.

6. Run the equipment for5 minutes and observefor unusual noise orabnormal operation; ifrepair is necessary,send to technician.


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Template #6

WORKSHOP INSPECTION CHECKLIST

Qualification

Area/Section In-Charge

YES NO INSPECTION ITEMS

.

.

.

.

.

.

.

.

.

0.

1.

2.

Remarks:

Inspected by: Date:


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EQUIPMENTMAINTENANCE INSPECTION CHECKLIST

Equipment Type :

Property Code/Number :

Location :

YES NO INSPECTION ITEMS

Remarks:

Inspected by: Date:

copy for st. benedict in pts too (autosaved)

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