Name: Omreso, Shiera Jane V.

Date: October 24, 2023

Course: EDU 316 BTVTED-FSM 3A

Training Activity Matrix

Bread and Pastry Production NC II

TRAINING ACTIVITY TRAINEE FACILITIES/TOO VENUE DATE & REMARKS

LS (WORK TIME
AND EQUIPMENT STATION
AREA)
LO1. Prepare sponge and cakes

Prayer All Trainees Lecture October

Recaps of activities Area 25, 2023
Motivation 8:00 AM-
Feedback of training 8:30 AM
Select, measure, and All Trainees  Lecture Lecture October The trainees are now
weigh ingredients Discussion Area 25, 2023 ready to proceed to
based on recipe and  CBLM 8:30 AM- Create a variety of
industry standards.  PPT Presentation Practical 9:30 AM pastry using
 Information standard recipes for
Resource (Practice)
Read Information sheet 3.1-1 desired product
Sheet 3.1-1 Area attributes.
October
Answer Self-check 3.1- 25, 2023
1 9:30 AM-
10:00 AM
(Feedback)
Create a variety of All Trainees  Lecture Lecture October The trainees are now
pastry using standard Discussion Area 25, 2023 ready to proceed to
recipes for desired  CBLM 10:00 AM- Ensure proper
product attributes.  PPT Presentation equipment for
  Information Practical 11:00 AM pastry following
Read Information sheet 3.1-2 Resource (Practice) standard
Sheet 3.1-2 Area procedures.
October
Answer Self-check 3.1-
25, 2023
2
11:00 AM-
11:30 AM
(Feedback)
Ensure proper All Trainees  Lecture Lecture October The trainees are now
equipment for pastry Discussion Area 25, 2023 ready to proceed to
following standard  CBLM 1:00 PM- Ensuring baking
procedures.  PPT Presentation Practical 2:00 PM pastries per
 Information standards and
Resource (Practice)
Read Information sheet 3.1-3 enterprise
Sheet 3.1-3 Area techniques and
October conditions
Answer Self-check 3.1- 25, 2023
3 2:00 PM-
2:30 PM
(Feedback)
Ensuring baking All Trainees  Lecture Lecture October The trainees are now
pastries per standards Discussion Area 25, 2023 ready to proceed to
and enterprise  CBLM 2:30 PM- Determine oven
techniques and  PPT Presentation Practical 3:30 PM temperature for
conditions  Information baking, aligning with
Resource (Practice)
sheet 3.1-4 desired qualities and
Read Information Area industry standards.
Sheet 3.1-4 October
25, 2023
Answer Self-check 3.1- 3:30 PM-
4 4:00 PM
(Feedback)
Determine oven All Trainees  Lecture Lecture October The trainees are now
temperature for Discussion Area 25, 2023 ready to proceed to
baking, aligning with  CBLM 4:00 PM- Prepare and select
desired qualities and  PPT Presentation Practical 5:00 PM fillings according to
industry standards.  Information the required
Resource (Practice)
sheet 3.1-5 consistency and
Read Information Area suitable flavors.
Sheet 3.1-5 October
25, 2023
Answer Self-check 3.1- 5:00 PM-
5 5:30 PM
(Feedback)
LO2. Prepare and use fillings
Prayer All Trainees Lecture October
Recaps of activities Area 26, 2023
Motivation 8:00 AM-
Feedback of training 8:30 AM
Prepare and select All Trainees  Lecture Lecture October The trainees are now
fillings according to Discussion Area 26, 2023 ready to proceed to
the required  CBLM 8:30 AM- Assembling Cakes
consistency and  PPT Presentation Practical 9:30 AM According to
suitable flavors.  Information Standard Recipes
Resource (Practice)
sheet 3.2-1 and Customer
Read Information Area Preferences.
Sheet 3.2-1 October
26, 2023
Answer Self-check 3.2- 9:30 AM-
1
10:00 AM
(Feedback)
Assembling Cakes All Trainees  Lecture Lecture October The trainees are now
According to Standard Discussion Area 26, 2023 ready to proceed to
Recipes and Customer  CBLM 1:30 pM- Selecting Coatings
Preferences.  PPT Presentation Practical 2:30 PM and Sidings Based on
 Information Product
Resource (Practice)
Read Information sheet 3.2-2 Characteristics and
Sheet 3.2-2 Area Recipe Specifications
October
Answer Self-check 3.2- 26, 2023
2 2:30 PM-
3:00 PM
(Feedback)
Selecting Coatings and All Trainees  Lecture Lecture October The trainees are now
Sidings Based on Discussion Area 26, 2023 ready to proceed to
Product  CBLM 3:00 PM- Decorating Sponges
Characteristics and  PPT Presentation Practical 4:00 PM and Cakes According
Recipe Specifications  Information to Product and
Resource (Practice)
sheet 3.2-3 Occasion
Read Information Area
Sheet 3.2-3 October
26, 2023
Answer Self-check 3.2- 4:00 PM-
3 4:30 PM
(Feedback)
LO3. Decorate cakes
Prayer All Trainees Lecture October
Recaps of activities Area 27, 2023
Motivation 8:00 AM-
Feedback of training 8:30 AM
Decorating Sponges All Trainees  Lecture Lecture October The trainees are now
and Cakes According Discussion Area 27, 2023 ready to proceed to
to Product and  CBLM 9:30 AM- Using Suitable Icings
Occasion  PPT Presentation Practical 10:30 AM and Decorations in
 Information Baking
Resource (Practice)
Read Information sheet 3.3-1
Sheet 3.3-1 Area
October
Answer Self-check 3.3- 27, 2023
1 10:30 AM-
11:00 AM
(Feedback)

Using Suitable Icings All Trainees  Lecture Lecture October The trainees are now
and Decorations in Discussion Area 27, 2023 ready to proceed to
Baking  CBLM 1:00 PM- Presentation of
 PPT Presentation Practical 2:00 PM Cakes According to
Read Information  Information Customer
Resource (Practice)
Sheet 3.3-2 sheet 3.3-2 Expectations and
Area Standards
Answer Self-check 3.3- October
2 27, 2023
2:00 PM-
2:30 PM
(Feedback)
LO4. Present cakes
Prayer All Trainees Lecture October
Recaps of activities Area 28, 2023
Motivation 8:00 AM-
Feedback of training 8:30 AM
Presentation of Cakes All Trainees  Lecture Lecture October The trainees are now
According to Discussion Area 28, 2023 ready to proceed to
Customer  CBLM 8:30 AM- Equipment Selection
Expectations and  PPT Presentation Practical 9:30 PM and Usage in
Standards  Information Accordance with
Resource (Practice)
sheet 3.4-1 Service
Read Information Area Requirements
Sheet 3.4-1 October
28, 2023
Answer Self-check 3.4- 9:30 AM-
1 10:00 AM
(Feedback)
Equipment Selection All Trainees  Lecture Lecture October The trainees are now
and Usage in Discussion Area 28, 2023 ready to proceed to
Accordance with  CBLM 10:00 AM- Maintaining Product
Service Requirements  PPT Presentation Practical 11:00 AM Freshness,
 Information Appearances, and
Resource (Practice)
Read Information sheet 3.4-2 Eating Qualities in
Sheet 3.4-2 Area Accordance with the
October Established
Answer Self-check 3.4- 28, 2023 Standards and
2 11:00 AM- Procedures.
11:30 AM
(Feedback)
Maintaining Product All Trainees  Lecture Lecture October The trainees are now
Freshness, Discussion Area 28, 2023 ready to proceed to
Appearances, and  CBLM 1:00 PM- Portion Control in
Eating Qualities in  PPT Presentation Practical 2:00 PM Cake Cutting in
Accordance with the  Information accordance with
Resource (Practice)
Established Standards sheet 3.4-3 enterprise
and Procedures. Area specifications and
October customer
Read Information 28, 2023 preferences
Sheet 3.4-3 2:00 PM-
2:30 PM
Answer Self-check 3.4- (Feedback)
3
Portion Control in All Trainees  Lecture Lecture October The trainees are now
Cake Cutting in Discussion Area 28, 2023 ready to proceed to
accordance with  CBLM 2:30 PM- Proper Storage of
enterprise  PPT Presentation Practical 3:30 PM Cakes According to
specifications and  Information Establishment
Resource (Practice)
customer preferences sheet 3.4-4 Standards
Area
Read Information Lecture October
Sheet 3.4-4 Area 28, 2023
3:30 PM-
Answer Self-check 3.4- Practical 4:00 PM
4 Resource (Feedback)
Area

LO5. Store cakes

Prayer All Trainees Lecture October
Recaps of activities Area 30, 2023
Motivation 8:00 AM-
Feedback of training 8:30 AM
Proper Storage of All Trainees  Lecture Lecture October The trainees are now
Cakes According to Discussion Area 30, 2023 ready to proceed to
Establishment  CBLM 8:30 AM- Storage Methods
Standards  PPT Presentation Practical 9:30 AM Identification in
 Information Compliance with
Resource (Practice)
Read Information sheet 3.5-1 Product
Sheet 3.5-1 Area Specifications and
October Standards
Answer Self-check 3.5- 30, 2023
1 9:30 AM-
10:00 AM
(Feedback)
Storage Methods All Trainees  Lecture Lecture October The trainees are now
Identification in Discussion Area 30, 2023 ready for the final
Compliance with  CBLM 1:30 PM- assessment for this
Product Specifications  PPT Presentation Practical 2:30 PM learning
and Standards  Information competency.
Resource (Practice)
sheet 3.5-2 Area
Read Information
Sheet 3.5-2 October
30, 2023
Answer Self-check 3.5- 2:30 PM-
2 3:00 PM
(Feedback)

Qualification: Bread and Pastry Production NC II

Prepared by: Omreso, Shiera Jane V.

Yr.& Sec. : BTVTED-FSM 3A