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FTS Demo Script FREEE

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35 views2 pages

FTS Demo Script FREEE

Uploaded by

FRELYN
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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FTS demo script: Good morning panel of assessors!

Good morning trainees I am frelyn mae dillo your trainer, LETS PRAY FIRST…welcome to cnvs, your
training center. Let me check your attendance please write your name and affix your signature. So this
morning I would like to orient you about what is CBT ? and what would be my role as your trainer? And
what would be your role as trainees? Did you understand? Lets proceed…my role to you …..( trainer ,
trainees) so the big question is are you ready?

The training modality that we are going to undergo is competency based training methods (CBT). CBT
methods has its principle like ; 1. multiple entry multiple exit, which means that you as trainee can enroll
anytime you want and can exit depending on your learning capacity, 2. Recognition of prior learning, if
you have previous experiences on a particular skill related to the qualification you have, it is to be
recognized through checking your portfolio or employment certificate, and it is also self-pace, wherein
you can proceed to the next competency without waiting your classmate to finished their activity.

So first lets stand up lets go around. This is our workshop. Let me show the 9 components of
competency based training delivery we have the practical work area, assessment area, contextual
learning area, training resource area THOSE IMS, TR, CURRICULUM ARE FOUND AS REFERENCE, learning
resource area are those CBLM ARE FOUND , computer area, YOU CAN ACCESS TO INTERNET distance
learning area, the quality control and the support area. Then we have the progress chart and
achievement chart, where your progress and achievement are recorded. At that side we have the tool,
equipments supplies and materials to be use during demonstration.

Task skills -ability to perform the task to the standards of industry


Task management skills- ability to project the logical sequence of the series of tasks in a competency
Ok, let as have first the pre-training assessment; the SAG which will served for you as a guide to what
competency you need to be learned. The pre-test in order to determined your prior learning and stock
knowledge. Then if you have certificates related to the competency you have to please submit it now for
me to check its reliability and validity. Then subject yourself for an interview to validate your prior
learning.

So as a result of your pre assessment some of you have prior knowledge and other have none. So I will
now assign you in different work station. Angel on work station 1 TO THE PRACTICAL AREA BASE ON
YOUR RESULT YOU ALREADY A BACKGROUND REGARDING BAKING , judy work station2 you will be
assign in the LEARNING RESOURCE AREA WHERE YOU CAN READ ABOUT BAKING TERMINOLOGIES
AFTER READING PLEASE ANSWER A SELF CHECK BEFORE MOVING TO THE NEXT INFORMATION SHEET ,
and mary work station 3 YOU WILL BE ASSIGN IN COMPUTER AREA WATCH THE VIDEO ON MEASURING
DRY AND LIQUID INGREDIENTS. .

MONITORING

JUDY YOU STILL HAVE TO READ MORE IN THE FIRST INFO ,FOR AS I LOOK INTO YOUR SELF CHECK YOU
REALLY HAVE TO READ MORE .

MARY SINCE YOU HAVE MADE WELL IN THE FIRST TASK BASED ON YOUR SELF CHECK YOU MAY NOW
PROCEED TO THE NEXT INFORMATION SHEET I WILL NOW RECORD YOUR ACCOMPLISHEMENT IN THE
ACHIEVEMENT CHART. (note: they are now in their respective work station). \
Ok Angel , let me demonstrate first on how to measure dry and liquid ingredients and don’t forget to
wear PPE for your safety, please observed me closely

DEMO:

FIRST YOU NEED TO FIND THE RIGHT TOOLS


LIQUID MEASURING CUPS , MEASURING SPOONS FOR DRY AND WET INGREDRIENTS
PLACE THE LIQUID MEASURE ON A FLAT SURFACE .POUR THE LIQUID INTO THE DESIRED LEVEL AND
THEN BEND DOWN SO THAT YOUR EYE IS LEVEL WITH THE MEASURE TO CHECK FOR ACCURACY
SIFT THE FLOUR , SCOOP TO FILL THE MEASURING CUP TO OVERFLOW . DO NOT SHAKE . LEVEL OFF
WITH SPATULA
DIP THE MEASURING SPOON INTO THE POWDER ,LEVEL WITH SPATULA . KEEP IT LEVEL WHEN
MEASURING SMALLER AMOUNTS.
IF BROWN SUGAR USE YOUR HAND PRESSURE TO PACK THE BROWN SUGAR INTO THE MEASURING CUP
UNTIL IT FOLLOWS THE SHAPE WHEN INVERTED.
DIGITAL SCALE YOU MUST SET ALWAYS INTO ZERO AFTER YOU PUT THE BOWL IN THE DIGITAL
(note: you as trainer perform demo of skills for 2 mins). Ok now it is now your time to perform a return
demo within 15 minutes. Ok very good you performed well but see to it that there’s no waste of
ingredients during measurement, I will give YOU time to practice the same task that you have
performed. (note; monitor the activity of the trainee through the training activity matrix and record the
progress of the trainee on the progress chart) . Congratulation you are now ready for institutional
assessment. SO THAT’S THE END OF OUR DAY TODAY, GOOD DAY EVERYONE SEE YOU TOMMORROW.

Good morning today is our institutional assessment. The assessment activities that you have to
performed are; the written exam, demonstration of skills and oral questioning and it is based in the
evident plan. All tools, equipment and supplies are all complete for the assessment.

Let as have first the written exam, (note; as if you are administering a written exam for 5 sec. only). Ok
pass your work. You can now proceed to you assessment area, angel work station 1, judy work station 2
and mary work station 3.(note; just concentrate to angel observed her while having the demonstration
only for 2 mins.). ok angel very good, you have correctly measure the liquid and dry ingredients. I have
to ask you some question, give example of dry and liquid ingredients (angel answered correctly) very
good your answer is correct. Your written exam is also almost perfect. I WIIL NOW record your results in
the progress chart. Now you are ready for national assessment

Before you go please accomplished first this training session evaluation. The result of this evaluation will
be our basis for further improvement of our future training.

DON’T FORGET TO DO 5S BEFORE LEAVING.

BASIC 12

CORE 6

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