Plan

Training
Session
 Sample Data Gathering Instrument for Trainee’s Characteristics

Name: Date:

Please answer the following instrument according to the characteristics described

below. Encircle the letter of your choice that best describes you as a learner. Blank spaces are
provided for some data that need your response.
Characteristics of learners
Language, literacy Average grade in:
Average grade in:
and numeracy
(LL&N) English Math
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
a. 75 to 79 e. 75 to 79
Cultural and Ethnicity/culture:
language a. Cebuano
background
b. Illongo
c. Tagalog
d. Higaonon
e. Others (please specify)

Education & Highest Educational Attainment:

general knowledge a. Alternative Learning System Completer
b. High School Level
c. High School Graduate
d. Senior High Level
e. Senior High Level
f. College Level
g. College Graduate
h. Others (Please specify)
___________________________________________________________

Sex a. Male
b. Female
Age Your age:
Physical ability 1. Disabilities (if any)
2. Existing Health Conditions (Existing illness if any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others (please specify)

Previous experience a. Home Based

with Bread and b. Industry Based
Pastry Production c. Other related experiences (please specify)
_____________________________________

Previous learning List down trainings related to Bread and Pastry Production
experience

Training Level National Certificates acquired and NC level

completed

Special courses Other courses related to National Competency (Please

specify).
 Learning styles a. Visual - The visual learner takes mental pictures of
information given, so in order for this kind of learner to
retain information, oral or written, presentations of
new information must contain diagrams and drawings,
preferably in color. The visual learner can't concentrate
with a lot of activity around him and will focus better
and learn faster in a quiet study environment.
b. Kinesthetic - described as the students in the
classroom, who have problems sitting still and who
often bounce their legs while tapping their fingers on
the desks. They are often referred to as hyperactive
students with concentration issues.
c. Auditory- a learner who has the ability to remember
speeches and lectures in detail but has a hard time with
written text. Having to read long texts is pointless and
will not be retained by the auditory learner unless it is
read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities where they can
watch, listen and then review what has happened.
f. Theorist - Learns most when ideas are linked to
existing theories and concepts.
g. Pragmatist - Learns most from learning activities that
are directly relevant to their situation.

Other needs a. Financially challenged

b. Working student
c. Solo parent
d. Others (please specify)
 FORM 1.1 SELF-ASSESSMENT CHECK

Name: Date:

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary data or
information which is essential in planning training sessions. Please check the appropriate
box of your answer to the questions below.

CORE COMPETENCIES
CAN I…? YES NO

1. Prepare and produce bakery products

1.1 Prepare bakery products /

1.2 Decorate and present bakery products /
1.3 Store Bakery products

2. Prepare and produce pastry products

2.1 Prepare and produce pastry products

2.2 Decorate and present pastry products
2.3 Store Pastry Products
3. Prepare and present gateaux, tortes and cakes
3.1 Prepare sponge and cakes
3.2 Prepare and use fillings
3.3 Decorate Cakes
3.4 Present Cake
3.5 Store Cake

4. Prepare and display petits fours

4.1 Prepare iced petits four
4.2 Prepare fresh petits fours
4.3 Prepare marzipan petits fours
4.4 Prepare caramelized petits fours
4.5 Display petits fours
4.6 Store petits fours

5. Present desserts
5.1 Present and serve plated desserts
5.2 Plan, prepare and present dessert buffet selection or plating
5.3 Store and Package desserts
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.
Evidences/Proof of Current Competencies (Sample)
Form 1.2: Evidence of Current Competencies acquired related to
Job/Occupation

Current competencies Proof/Evidence Means of validating

1. Prepare and produce  Relevant Training  Submitted an
bakery products  Certificate of Authenticated copy of
1.1.Prepare bakery Training Certificate of
products Employment or
1.2.Decorate and present
Certificate of Training
bakery products
1.3 Store bakery products  Demonstration
 Interview

2. Prepare and produce  Relevant Training  Submitted an

pastry products  Certificate of Training Authenticated copy of
2.1 Prepare pastry Certificate of
products Employment or
2.2 Decorate and present Certificate of Training
pastry products  Demonstration
2.3 Store pastry products  Interview

4. Prepare and display  Relevant Training  Submitted an

petits fours  Certificate of Training Authenticated copy of
4.1 Prepare iced petits Certificate of
fours Employment or
4.2 Prepare fresh petits Certificate of Training
fours 4.3 Prepare  Demonstration
marzipan petits fours  Interview
4.4 Prepare caramelized
petits fours
4.5 Display petits fours
4.6 Store petits fours
5. Present desserts  Relevant Training  Submitted an
5.1 Prepare and serve  Certificate of Training Authenticated copy of
plated desserts Certificate of
5.2 Plan, prepare and Employment or
present dessert buffet Certificate of Training
selection or plating  Demonstration
5.3 Store and package  Interview
desserts
 Identifying Training Gaps

From the accomplished Self-Assessment Check (Form 1.1) and the evidences 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 of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
1. Prepare and produce bakery products
1.1 Prepare bakery products
1.2 Decorate and present
bakery products
1.3 Store Bakery Products
2. Prepare and produce pastry products
2.1 Prepare pastry Products
2.2 Decorate and present
pastry products
2.3 Store Pastry Products
3. Prepare present gateaux, tortes and cakes
3.1 Prepare sponge and cakes
3.2 Prepare and use fillings
3.3 Decorate cakes
3.4 Present cakes
3.5 Store cakes
4. Prepare and display petit fours
4.1 Prepare iced petits fours
4.2 Prepare fresh petits fours
4.3 Prepare marzipan petits
four
4.4 Prepare caramelized petits
fours
4.5 Display petits fours
4.6 Store petits fours
5. Present desserts
5.1 Present and serve plated
desserts
5.2 Plan, prepare and present
dessert buffet selection or
plating
5.3 Store and Package
desserts
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)

Training Needs Module Title/Module Duration

(Learning Outcomes) of Instruction

1. Prepare and produce 1. Preparing and Producing 21 hrs

bakery products bakery products

1.1 Prepare bakery products

1.2 Decorate and present 2.
bakery products

3.