TRAINING SESSION EVALUATION FORM

Trainers/Instructors
1 2 3 4 5
Name of Trainer: Michael Ferrer
1. Orients trainees about CBT, the use of CBLM and the
evaluation system
2. Clearly discusses the unit of competencies and
outcomes to be attained at the start of every module.
3. Exhibits mastery of the subject/course he/she is
teaching.
4. Motivates and elicits active participation from the
students or trainees.
5. Keeps records of evidence/s of competency attainment
of students / trainees
6. Instill the value of teamwork and positive work values.
7. Instill good grooming and hygiene.
8. Instill value of safety and orderliness in the classroom
and workshop.
9. Instill value of time.
10. Quality of voice while teaching.

Rating:
5 – Outstanding COMMENT:
4 – Very Good / Very Satisfactory
3 – Good / Adequate
2 – Fair / Satisfactory
1 – Poor/ Unsatisfactory         ________________________ 

Training Program Evaluation

Objective: This evaluation instrument aims to determine the effectiveness of

the program Bread and Pastry Production NC II. Remarks, comments,
and suggestion of the participant related to the conduct of program will

Date Developed: Document No. BJC –

Bread and Pastry Production NC II September, 2022 CVS - 01
Develop by: Issued by:
Training Program Evaluation Form Page
Kelvin Paul B. Concepcio 1 of 6
SUPERVISED WORK-BASED Panuncio, LPT n Holy
LEARNING Cross
College
serve as a tool for the continuous improvement and strengthening of the
program, thus, to assure the effectiveness of the program in the future.
Part I. Program Evaluation
INSTRUCTIONS

Please rate the following program components in terms of the indicators

provided below by ticking (√) the column that best describes your evaluation
of each program component. Your rating will be treated confidentiality. 
Adjectival Rating Numerical Rating

Outstanding 5
Very Good / Very Adequate 4
Good / Adequate 3
Fair / Satisfactory / Average 2
Inadequate / Unsatisfactory / Poor 1
 

Name : Michael Ferrer

Position / Designation : Trainee
Organization / Institution : Concepcion Vocational School
Date : September 2022

Program Components Indicator Rating

5 4 3 2 1
A. Program Design and Organization

1. Objectives of the program are achievable.

2. Location is on site in a room large enough to

comfortably hold facilitator and trainees

3. Workstation has supplies necessary for instruction

(chairs, tables, blackboard, etc.)

4. Schedule of training is convenient to trainees

Program Components Indicator Rating

5 4 3 2 1
B. Course Content

Date Developed: Document No. BJC –

Bread and Pastry Production NC II September, 2022 CVS - 01
Develop by: Issued by:
Training Program Evaluation Form Page
Kelvin Paul B. Concepcio 2 of 6
SUPERVISED WORK-BASED Panuncio, LPT n Holy
LEARNING Cross
College
1. Incentives are provided for participants (such as
Certificate of Achievement per Training Session)
2. Program provided individual attention to trainees, and
they were allowed to "learn at their own pace"
3. The facilitator implemented a "learning lab and
independent study approach" using available resources

Program Components Indicator Rating

5 4 3 2 1
C. Training Methodology

1. Training Module meets needs of the trainees

2. Training Module is consistent with goals of the
training
3. Instruction improves trainee ability to function on the
job and off
4. Training includes job-related instruction

Program Components Indicator Rating

5 4 3 2 1
D. Program Administration and Management

1. School Administrators and educators all take part in

the planning and implementation
2. All groups feel rewarded by the program
3. The institution shows support for the program
4. Instructor is trained to facilitate basic skills and
informed of relevant aspects of the workplace

Program Components Indicator

E. Facilitator and Trainer

Date Developed: Document No. BJC –

Bread and Pastry Production NC II September, 2022 CVS - 01
Develop by: Issued by:
Training Program Evaluation Form Page
Kelvin Paul B. Concepcio 3 of 6
SUPERVISED WORK-BASED Panuncio, LPT n Holy
LEARNING Cross
College
Instructions: Write the Michael Ferrer Dr. Briones
corresponding member to rate
each Facilitator/ Trainer:
5 – Outstanding     
4 – Very Good       
3 – Good       
2 – Average 
1 – Poor 
N/A – Not Applicable

Part II. Skills

Instruction:
Please rate your acquired skills for the following learning outcomes as a
result of this training program. 

Use the following rating scales:

5 – Excellent 4 – Very Good 3 – Good 2 – Fair  1 – Poor

Learning Outcomes Rating

CORE COMPETENCIES 5 4 3 2 1
PREPARE AND PRODUCE BAKERY PRODUCTS
Prepare bakery products
Decorate and present bakery products
Store bakery products
PREPARE AND PRODUCE PASTRY PRODUCTS
Prepare pastry products
Decorate and present pastry products
Store pastry products
PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
Prepare sponge and cakes
Prepare and use fillings

Date Developed: Document No. BJC –

Bread and Pastry Production NC II September, 2022 CVS - 01
Develop by: Issued by:
Training Program Evaluation Form Page
Kelvin Paul B. Concepcio 4 of 6
SUPERVISED WORK-BASED Panuncio, LPT n Holy
LEARNING Cross
College
 Decorate cakes
Present cakes
Store cakes
PREPARE AND DISPLAY PETITS FOURS
Prepare iced petits fours
Prepare fresh petits fours
Prepare marzipan petits fours
Prepare caramelized petits fours
Display petits fours
Store petits fours
PRESENT DESSERTS
Present and serve plated desserts
Plan, prepare and present dessert buffet selection
or plating
Store and package desserts
Part III. Attitudes 

Instruction:

Please rate your acquired skills for the following learning outcomes as a
result of this training program. 

Use the following rating scales:

5 – Excellent 4 – Very Good 3 – Good 2 – Fair 1 – Poor

Rating

WORK ATTITUDES  1 2 3 4 5

1. Establishing Rapport and Cohesiveness 

2. Punctuality/Attendance 

3. Friendly and Respectful 

4. Patience 

5. Cooperation with other tour groups

Date Developed: Document No. BJC –

Bread and Pastry Production NC II September, 2022 CVS - 01
Develop by: Issued by:
Training Program Evaluation Form Page
Kelvin Paul B. Concepcio 5 of 6
SUPERVISED WORK-BASED Panuncio, LPT n Holy
LEARNING Cross
College
6. Maintains Ethical and Professional Conduct 

7. Shows Interest with the group 

8. Courteous 
9. Responsible and Prepared 

Feedback 
Please indicate your recommended training programs to be offered by this
Training Institution
Suggestions:
_________________________________________________________
_________________________________________________________
_________________________________________________________

THANK YOU FOR YOUR COOPERATION

Date Developed: Document No. BJC –

Bread and Pastry Production NC II September, 2022 CVS - 01
Develop by: Issued by:
Training Program Evaluation Form Page
Kelvin Paul B. Concepcio 6 of 6
SUPERVISED WORK-BASED Panuncio, LPT n Holy
LEARNING Cross
College