module 2

Plan Training Session

Trainers Methodology

Level I

Templates

Date Developed: July 2010Date Revised: February 2012

Document No.Issued by:

NTTAPage i of vii

Developed by:Redilyn C. Agub

Revision # 01

Sample Data Gathering Instrument for Trainee’s CharacteristicsPlease 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 and numeracy (LL&N)

Average grade in:

English

a. 95 and above

b. 90 to 94

c. 85 to 89

d. 80 to 84

a. 75 to 79

Average grade in:

Math

a. 95 and above

b. 90 to 94

c. 85 to 89

d. 80 to 84

e. 75 to 79

Cultural and language background

Ethnicity/culture:

a. Ifugao

b. Igorot

c. Ibanag

d. Gaddang

e. Muslim

f. Ibaloy

g. Others( please specify)_____________

Education & general knowledge

Highest Educational Attainment:

a. High School Level

b. High School Graduate

c. College Level

d. College Graduate

e. with units in Master’s degree

f. Masteral Graduate

g. With units in Doctoral Level

h. Doctoral Graduate

Sex a. Male

b. Female


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Document No. NTTA-TM1-01Issued by:

NTTAPage 2 of 250

Developed by:Redilyn C. Agub Revision # 01


Age Your age: _____

Physical ability 1. Disabilities(if any)_____________________2. Existing Health Conditions (Existing illness if any)a. Noneb. Asthmac. Heart diseased. Anemiae. Hypertensionf. Diabetesg. Others(please specify) ___________________

Previous experience with the topic

TM Certificatesa. TQ certifiedb. TM graduatec. TM trainerd. TM lead trainer

Number of years as a competency trainer ______

Previous learning experience

List down trainings related to TM_________________________________________________________________________________

Training Level completed

National Certificates acquired and NC level______________________________________________________

Special courses Other courses related to TMa. Units in educationb. Master’s degree units in educationc. Others(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.


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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 challengedb. Working studentc. Solo parentd. Others(please specify)

___________________________


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FORM 1.1 SELF-ASSESSMENT CHECK

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.

2.

3.

4.

5.


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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


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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 Competency/Learning

Outcomes based on CBC

Current Competencies Training Gaps/Requirements

1.




2.

3.

4.


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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)

Training Needs

(Learning Outcomes)

Module Title/Module of Instruction

1.

2.

3.

4.

5.


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SESSION PLAN

Sector : TOURISM

Qualification Title : BREAD AND PASTRY PRODUCTION NC II

Unit of Competency : Prepare and Produce Pastry Products

Module Title : Preparing and Producing Pastry Products

In template form, the session plan will look like this. 22hrs

Learning Content Methods Presentation Practice Feedback Resources Time

Identify types of Ingredients in pastry products

Modular self face Read information sheets2.1-1 types of Ingredients in pastry products

Answer self Check2.1-1

Compare answer Key 2.1-1

CBLM 30 mins

Essential tools and equipment use in

pastry making

Modular self face Read information sheets2.1-2Essential tools and equipment use in pastry making

Answer self Check2.1-2

Compare answer Key 2.1-2

CBLM time

Measuring of ingredients

DemonstrationRead Task sheet 2.1-3 Measuring of ingredients

Hands on practice

Refer to performance check list

CBLM Work place station

Tools and equipment

Trainers Methodology Level I

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Prepare and bake puff pastry Durian Tart Demonstration

1. Perform Job sheet 2.1-4Prepare and bake puff pastry Durian Tart

Hands on practice

Trainer evaluate the performance

Work place station

Tools and equipment

LO 2: Decorate and present

Identify Different Fillings, coating/Icing and glazes for pastry products

Modular self face Read information sheets 2.1-1 Different Fillings, coating/Icing and glazes for pastry products

Answer self Check1.

Compare answer Key -

CBLM

Perform Fillings and decorating pastry products

Demonstration Job sheet Prepare Fillings and decorating pastry products

Hands on Practice


Work place station

Tools and equipment

LO 3: STORE PASTRY PRODUCTS


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Identify proper storing Pastry Products

Modular self face Read information sheets 3.1-1

Answer self Check1.

Compare answer Key

CBLM

Perform proper Pastry Product According to standards

Demonstration Read Job SheetsPerform proper Pastry Product According to standards

Hands on Practice


Work place station

Tools and equipment

C. ASSESSMENT PLAN

Observation Demonstration Oral QuestioningD. TEACHER’S SELF-REFLECTION OF THE SESSION

Prepared by: Angelica A Lingcoran


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Module Content

Module Content

Module Content

Module ContentModule Content

Learning Outcome Summary

Learning Experiences

Information Sheet

Self Check

Self Check Answer Key

Operation/Task/Job Sheet

Performance Criteria Checklist

References/Further Reading


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PARTS OF A COMPETENCY-BASED LEARNING

In our efforts to standardize CBLM, the above parts are recommended for use in Competency Based Training (CBT) in Technical Education and Skills Development Authority (TESDA) Technology Institutions. The next sections will show you the components and features of each part.

List of Competencies

Front Page

(Qualification Title)COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

1.

2.

3.

4.

5.

6.


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MODULE CONTENT

UNIT OF COMPETENCY

MODULE TITLE

MODULE DESCRIPTOR:

NOMINAL DURATION:

LEARNING OUTCOMES:

At the end of this module you MUST be able to:

1.

2.

3.

4.

ASSESSMENT CRITERIA:

1.

2.

3.

4.

5.

6.


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LEARNING OUTCOME NO. 4

(LO Title)

Contents:

1.

2.

3.

4.

5.

Assessment Criteria

1.

2.

3.

4.

Conditions

The participants will have access to:

1.

2.

3.

Assessment Method:

2.

3.

4.


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Learning Experiences

Learning Outcome 1

Prepare Pastry Products

Learning Activities Special Instructions

1.Read Information Sheet 2.1-1

Identify types of Ingredients in pastry products

If you have difficulty understanding the information, don’t hesitate to ask your trainer for clarification

2. Answer Self Check 2.1-1 Compare the answers to the answer keys 2.1-1

3 Read information sheets2.1-2Essential tools and equipment use

in pastry making

If you have difficulty understanding the information, don’t hesitate to ask your trainer for clarification

4.Answer Self Check 2.1-2 Compare the answers to the answer keys 2.1-2

5. Read Task sheet 2.1-3 Measuring ingredients

Evaluate your own work using the performance criteria.

6. Perform Job sheet 2.1-4

Prepare and bake puff pastry Durian Tart

Evaluate your own work using the performance criteria.


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Information Sheet2.1-1Types of Ingredients in pastry

products

Learning Objectives:

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

Able to know and identify different types of ingredients in pastry product.

Pastry A dough of flour, shortening, and water, used as a base and

covering in baked dishes such as pies. An item of food consisting of sweet pastry with a cream, jam,

or fruit filling.

Characteristics of Good Pastry

A good pastry should be light, flaky and tender, which requires careful measurement and handling of ingredients during the making process.

The lightness of a pastry depends on the amount of air fused into the dough after adding baking powder. If the ingredients and tools, including hands, used are cold, or if the pastry is placed in a refrigerator before being worked, the pastry will rise and expand more.

When making the dough, make sure the shortening is not completely mixed in with the dry ingredients, but is left in lumps approximately one inch wide each. When the dough is rolled, the shortening will keep the particles of the pastry separate, creating a flaky texture.

The more fat and water used, the more tender the pastry will be. Avoid over-mixing or over-kneading the dough, which can result in a tougher, drier pastry.

Even the most perfect pastry can be ruined if there is too much filling, glaze or topping. The final touches are just as important as the mixing and handling of the dough. A good pastry should be light and tender, but also strong enough to hold toppings like fruits, chocolates and nuts.


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Pies and PastriesPies usually made up of three parts: crust, the filling and the topping. The secret of a Good Pie lies not in the filling or topping but the flakiness of the crust.

https://encrypted-tbn2.gstatic.com/images?q=tbn:

Crust

The crust is the shell of the Pie. It is what contains both the filling and the topping. It should also remain sturdy when taken out of the pie tin to be able to contain the other parts of the pie. At the same time, the crust should not be too hard.

In order to achieve a quality pie crust we have to be very familiar with the proper steps to e taken in making it and understand each ingredients role.

http:// www.sweetgirlconfections.com/

wp-content/uploads/2010/11/ pumpkin-pie-g.jpg

Tart

A tart is a pastry crust with shallows sides filling and no top crust. The filling can be sweet (such as fruit or sweet custard) or (like meat, cheese, etc.) Depending on the type of tart the pastry shall be baked and then filled, or filled and then baked. Tarts can be bite sized sometime called tartlet .


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Choux Pastry

Also called choux paste. The dough created by combining flour with boiling water and butter, then bitten eggs into the mixture, is very sticky and paste like. During baking, the eggs make the pastry puff into irregular domes after baking; the puffs are split, hallowed out and filled with custard, whipped cream or other filling.

Puff Pastry

The French call this rich, delicate, multilayered pastry PATE FEULLETEE. It’s made by placing pats of chilled fat between layers of pastry dough, then rolling it out, folding it in thirds and letting it rest. This process, which is repeated 6 to 8 times, produces many layers of dough and butter. When baked the moisture in the butter creates steam, causing the dough to puff and separate into hundreds of flaky layers. Puff pastry is used to make variety of crisp creations including CROISSANTS, PALMIERS, NAPOLEONS and ALLUMETTEES


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Types of Ingredients

1. Flour

Flour contains two very important proteins, gluten and gliadin, when mixed with moisture and stirred, create gluten strands, which set when baked. The bad part about gluten is that too much creates a tough, dry and flavorless cake. Flour gives the pastry structure by building a framework

http://images.wisegeek.com/starch-wheat-

flour.jpg

2. Shortening / Fat

The other main ingredient in all types of pastry is shortening or fat. The fats that are used to make pastry are generally butter, margarine, lard, suet, vegetable fat or a combination. Many recipes call for half butter and half lard, but an all butter pastry will be much richer in flavor and taste.

Is the most appropriate fat to be used because it has the right plastic consistency to produce a flaky crust.

http://images.wisegeek.com


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http://images.wisegeek.com/starch-wheat-flour.jpg

http://images.wisegeek.com/starch-wheat-flour.jpg

3. Liquid

Liquid is added to the flour and fat to bind the ingredients together and convert them into pliable dough. Usually water is the liquid agent although other ingredients such as milk, cream, eggs or buttermilk may be called for. Sweet dishes such as fruit tarts or flans will normally contain whole eggs or just egg yolks rather than or as well as water.

Water is necessary to produce gluten in the flour which is important in achieving flakiness. Too much water will make the dough tough because more gluten will be produce. On the other hand too little water will cause the crust to fall apart because not enough gluten will be produce to hold together.

Milk can also be used, but it will give you a darker brown color product and your crust will not be as crispy. Liquids should always be added cold to maintain proper dough temperature.

http://cucinatestarossa.blogs.com/weblog/images/milk_cream_eggs.jpg


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4. Salt

All pastry dough contains salt, usually just a pinch but sometimes up to 1 teaspoon. Salt is added to enhance the flavour of the other ingredients.

This has some tenderizing and conditioning effects on the gluten. It is also has effects on the flavor. This should always be mixed in with the liquids before adding it in the dough to ensure even distribution

5. Sugar

Sugar is used to sweeten some of the pastry mixtures that are intended for the sweeter types of tart and flan. All sugar acts as a tenderizer by preventing the wheat flour proteins from forming an excessive amount of gluten. It does this because sugar is hygroscopic, honey and some liquid sugars better than crystalline sugar; another word for its ability to absorb or attract moisture from the air, and it dissolves readily.

http://i.ndtvimg.com/mt/cooks/2014-11/cane-sugar.jpg


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6. Flavorings

Ingredients such as herbs, spices, nuts or cheese may be used to flavor short crust pastry. They come in different forms: ground spices, extracts, citrus zest (peel), citrus oil and even liqueurs. When using alcohol, use small amounts as it tends to dry out cakes, typically adds sugar and counts as a liquid ingredient. It can even cause your cake to fall if there is too much in liquid flavorings in proportion to the other ingredients in the mix. You can use fruits, spices, and even some vegetables can make a delicious cake.

http://www.foodieflavours.com/wp-content/uploads/2012/10/warm-50ml.jpg


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http://gomestic.com/cooking/basic-ingredients-for-making-a-perfect-cake/

Self- Check: 2.1-1

MULTIPLE CHOICE : Choose the letter of the correct answer.

1.________ is added to the flour and fat to bind the ingredients together and convert them into pliable dough.

a. flourb. saltc. sugard. liquid

2. Ingredients that contain two very important proteins, gluten and gliadin, when mixed with moisture and stirred create gluten strands, which set when baked.

a. saltb. flourc. sugard. liquid

3. It is added to enhance the flavor of the other ingredients. a. flourb. saltc. sugard. liquid

4. Ingredients such as herbs, spices, nuts or cheese may be used to flavor short crust pastry.

a. flourb. saltc. Flavoringsd. liquid

5. Ingredients that is used to sweeten some of the pastry mixtures that are intended for the sweeter types of tart and flan.

a. Flavorings b. Sugarc. milkd. crust


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ANSWER KEY 2.1-1

1. D2. B3. B4. C5. B


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Information Sheet2.1-2Essential tools and equipment use in pastry making

1. Pastry blender

A pastry blender can be a useful tool for making a perfect pastry. Use to cut solid fat into flour for pie crusts and dough for biscuits and scones by lifting the pastry blender up and down with a rocking motion.

2. Pastry cutter/wheel

Is a tool, consisting of strips of wire, positioned in a semi-circular shape, with handles at each end to hold. The instrument is used to cut into the fat once it has been added to the dough and start the blending process off.

3. Rubber or Silicon Spatula

Also called as scrapers. These are indispensable for any tasks, from folding to mixing, blending and stirring. Consider keeping several spatulas on hand, in both flat and spoon shapes in small, medium and large sizes.


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4. Liquid measuring cup

Use to measure ingredients like water, fruit juices, milk, oil an

5. Wooden Spoon

Handy for general all-purpose mixing and stirring. Wooden spoons are sturdy enough for stirring thick batters and dough, and their handles stay cool when stirring hot mixture on the range. Reach for long-handled spoons when stirring large amounts and slotted metal spoons for removing solids from liquid mixtures

6. Wire Whisks:

Great for beating eggs, egg whites and thin batters and for stirring puddings, sauces and gravies to help prevent or remove lumps.

7. Dry measuring cups

Use to measure dry ingredients in smaller quantity.


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8. Grater (also known as a shredder in parts of the eastern United States]).

It is a kitchen utensil used to grate foods into fine pieces

9. Pie pan

Use this attractive, heavy gauge, stainless steel pie pan for better crumb crusts. Perfect for custard pies.

10.Mixing Bowl

Is a bowl used for mixing of ingredients


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http://en.wikipedia.org/wiki/Bowl_(vessel)

http://en.wikipedia.org/wiki/Kitchen_utensil

11. Pastry Brushes

Pastry brushes are used to brush liquid type ingredients onto pastries or breads.

12. Rolling Pin

It is a cylindrical tube with handles at both ends which is use to flat the dough

13. Sheet pans, baking trays or baking sheets

Are flat, rectangular metal pans used in an oven. They are primarily used for baking flat products such as cookies, sheet cakes, and swiss rolls.


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http://en.wikipedia.org/wiki/Swiss_roll

http://en.wikipedia.org/wiki/Sheet_cake

http://en.wikipedia.org/wiki/Sheet_cake

http://en.wikipedia.org/wiki/Cookie

http://en.wikipedia.org/wiki/Baking

http://en.wikipedia.org/wiki/Oven

14.Measuring spoon

Is a spoon kitchen utensil used to measure an amount of an ingredient, either liquid or dry, when cooking. Measuring spoons may be made of plastic, metal, and other materials

15. Knife

is a cutting tool with an exposed cutting edge or blade, hand-held or otherwise, with or without a handle


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http://en.wikipedia.org/wiki/Blade

http://en.wikipedia.org/wiki/Ingredient


http://en.wikipedia.org/wiki/Spoon

Equipment

hand electric mixer

Heavy duty mixer

Heavy duty dough rollerRefrigerator


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http://image.made-in-china.com/2f0j00vKNQhajyEuoI/Gas-Commercial-Pizza-Oven-hotsell-.jpgCommercial oven


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Self-Check 2.1-2Essential tools and equipment use in pastry making

16. A spoon kitchen utensil used to measure an amount of an ingredient, either liquid or dry, when cooking.

a. Pastry blenderb. Spoonc. Liquid measuring cupd. Measuring spoon

17. Where is the best place to store pastries and other baked products?

a. Cabinetb. Stock roomc. Refrigeratord. Oven

18. It is a tool used to brush liquid type ingredients onto pastries or breads.

a. Pastry brushb. Container brushc. Spatulad. Pastry wheel

19. Handy for general all-purpose mixing and stirring

a. Rubber scrapper

b. Mixer

c. Spoon


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http://en.wikipedia.org/wiki/Ingredient


http://en.wikipedia.org/wiki/Spoon

d. Pastry blender

20.Use to cut solid fat into flour for pie crusts and dough for biscuits and scones by lifting the pastry blender up and down with a rocking motion

a. Pastry cutter

b. Spoon

c. Pastry blender

d. Dough cutter

Answer Key 2.1-2Essential tools and equipment use in pastry making

1. D

2. C

3. A

4. C

5. C


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TASK SHEET 2.1-3

Title: Measuring ingredients

Performance Objective: Given the supplies and materials, you should be able to prepare ingredients in pastry products according to the standard.

Supplies/Materials : Flour, salt, unsalted butter, sugar, ice water

measuring tools, mixing bowl, sifter

Equipment :

Steps/Procedure:

1. Measure flour with 2 ½ cups

2. Measure unsalted Butter 1 cup

3. Measure salt 1 tsp

4. Measure sugar 1 tsp

5. Measure water 6-8 tbsp

Assessment Method:

Demonstration


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Performance Criteria Checklist 2.1-3

CRITERIADid you….

YES NO

1. Required ingredients are selected.

2. Measures the required ingredients according to standard.

3. Appropriate equipment are used according to required pastry products and standard operating procedures

4. Measurement of ingredients are finished according to standard operating procedures


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JOB SHEET 2.1-4

Title: Prepare and bake puff pastry Durian Tart

Performance Objective: Given the supplies and materials, and proper procedure you should be able to prepare pastry product according to standard making procedures and product characteristics.

Supplies/Materials :

A. Reading materials: Job sheet

B. Tools

Tools: tart molder, measuring tools, cooking pan, sifter, dough cutter, pastry brush.

C. Supplies

CRUST

1 ½ cup cake flour

1 ½ cup third flour

1 cup butter

3pcs egg yolks (diluted with ¼ cold water

FILLING

1 can condensed milk big

1 can condensed milk small

3pcs egg yolk

3 Tbsp butter

1 tsp durian oil

Equipment : commercial oven,

D. PROCEDURE

1. Sift all dry ingredients. Rub with shortening and blend until small lumps shows. Add water gradually, blend well. Allow to rest for 30 minutes. Scale unto 3550 grams. Sheet the dough. Trim and flute the edges and place to the molder. Brush with egg wash and bake 350 degree F Until done at 40 to 50 minutes.

2. For filling: mix all ingredients and boil until consistency of the mixture is done.


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Assessment Method:

Demonstration


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Performance Criteria Checklist 2.1-4

CRITERIADid you….

YES NO

1.Required ingredients are selected, measured and weighed according to recipe or production requirements and established standards and procedures

2.A variety of pastry products are prepared according to standard mixing procedures/formulation/ recipes and desired product characteristics

3. Appropriate equipment are used according to required pastry products and standard operating procedures

4.Pastry products are baked according to techniques and appropriate conditions; and enterprise requirement and standards

5.Required oven temperature are selected to bake goods in accordance with the desired characteristics, standards recipe specifications and enterprise practices


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Evidence Plan

Competency standard:

Unit of competency:

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

Obs

erva

tion

&

Dem

onst

ratio

n &

Third

par

ty R

epor

t

Portf

olio

Writt

en

The evidence must show that the trainee…

NOTE: *Critical aspects of competency


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TABLE OF SPECIFICATION

Objectives/Content area/Topics

Knowledge Comprehension Application # of items/% of test

TOTAL


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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 candidate’s underpinning knowledge Satisfactory response

Extension/Reflection Questions Yes No

1. 2. 3. 4. Safety Questions

5. 6. 7. 8. Contingency Questions

9. 10. 11. 12. Job Role/Environment Questions 13. 14. 15. 16. Rules and Regulations 17. 18. 19. 20.

The candidate’s underpinning knowledge was: Satisfactory Not Satisfactory


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Templates for Inventory of Training Resources

Resources for presenting instruction

Print Resources As per TR As per Inventory

Remarks

Non Print Resources As per TR As per Inventory

Remarks

Resources for Skills practice of Competency #1 ______________________________

Supplies and Materials As per TR As per Inventory

Remarks

Tools As per TR As per Inventory

Remarks

Equipment As per TR As per Inventory

Remarks

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


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Supervise Work-Based

Learning


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FORM 1.1 SELF-ASSESSMENT CHECK

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

6.

7.

8.

9.


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CORE COMPETENCIES

CAN I…? YES NO

10.


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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


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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)




1.




2.

3.

4.


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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)

Gaps Module Title/Module of Instruction

Duration (hours)


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TRAINING PLAN

Qualification: ____________________________

Trainees’ Training Requirements

Training Activity/Task Mode of Training

Staff


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Technical Education and Skills Development Authority

___(your institution)___

TRAINEE’S RECORD BOOK

Trainee’s No._______________


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I.D.

NAME: ___________________________________________________

QUALIFICATION: PLUMBING NC II _______

TRAINING DURATION :____________________________

TRAINER: __________________________________________________

Instructions:

This Trainees’ Record Book (TRB) is intended to serve as record of all accomplishment/task/activities while undergoing training in the industry. It will eventually become evidence that can be submitted for portfolio assessment and for whatever purpose it will serve you. It is therefore important that all its contents are viably entered by both the trainees and instructor.

The Trainees’ Record Book contains all the required competencies in your chosen qualification. All you have to do is to fill in the column “Task

Required” and “Date Accomplished” with all the activities in accordance with the training program and to be taken up in the school and with the guidance of the instructor. The instructor will likewise indicate his/her remarks on the “Instructors Remarks” column regarding the outcome of the task accomplished by the trainees. Be sure that the trainee will personally accomplish the task and confirmed by the instructor.

It is of great importance that the content should be written legibly on ink. Avoid any corrections or erasures and maintain the cleanliness of this record.

This will be collected by your trainer and submit the same to the Vocational Instruction Supervisor (VIS) and shall form part of the permanent trainee’s 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

Learning Outcome

Task/Activity Required

Date Accomplished

Instructors Remarks

Lay out measurements Cut pipe within the required length and according to job requirements Thread pipes in accordance with standard thread engagement

__________________ ___________________

Trainee’s Signature Trainer’s Signature

Unit of Competency: 2 PERFORM MINOR CONSTRUCTION WORKS

NC Level I

Learning Outcome

Task/Activity Required Date Accomplished

Instructors Remarks

Perform piping lay outsCut pipes through walls and floors

____________________ ______________________



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Unit of Competency: 3 MAKE PIPING JOINTS AND CONECTIONS

NC Level I

Learning Outcome

Task/Activity Required Date Accomplished

Instructors Remarks

Fit-up joints and fittings for PVC pipePerform threaded pipe joints and connectionsCaulk joints\

_____________________ ______________________


Unit of Competency: 4 PERFORM SINGLE UNIT PLUMBING INSTALLATION AND ASSEMBLES

NC Level I

Learning Outcome Task/Activity Required

Date Accomplished

Instructors Remarks

Prepare for plumbing works Install pipe and fittings Install hot and cold water supply Install/assemble plumbing fixtures

_____________________ ____________________



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Unit of Competency: 5 PERFORM PLUMBING REPAIR AND

MAINTENANCE WORKS

NC Level I

Learning Outcome

Task/Activity Required

Date Accomplished

Instructors Remarks

Clear clogged pipesclear clogged fixtures

______________________ ____________________



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TRAINEE’S PROGRESS SHEET

Name : JUAN DELA CRUZ Trainer :

Qualification : Machining NC I Nominal Duration

:

Units of Competency Training Activity Training Duration

Date Started

Date Finished

Rating Trainee’s Initial Supervisor’s 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 or simply indicating competent or not yet competent. For purposes of analysis, you may require industry supervisors to give a numerical rating for the performance of your trainees. Please take note however that in TESDA, we do not use numerical ratings


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PREPARATION Average

1. Workshop layout conforms with the components of a CBT workshop

2. Number of CBLM is sufficient

3. Objectives of every training session is well explained

4. Expected activities/outputs are clarified

General Average


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Average Ratings

Facilitate Learning Session


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Training Activity Trainee Facilities/Tools and Equipment

VenueDate & Time

Remarks(Workstation/

Area)

Prayer

8:00 AM to 8:30 AM

Recap of Activities

Unfreezing Activities All trainees

Feedback of Training

Rejoinder/Motivation

(Specific Activities of each Trainee for the day here)

(List down all Facilities/Tools and Equipment needed for the workstation and activities here)

Name of Workstation1

observations on the progress of each trainee for the day will be written here

(Specific Activities of each Trainee here)


Name of Workstation 2











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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


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Minutes of the Meeting Template

2. Monitoring of Attendance

3. Utilization of work area

4. Orientationa. CBTb. Rolesc. TRd. CBLMe. Facilitiesf. Evaluation system5. RPL

6. Teaching methods and technique

7. Monitoring oflearning activitiesa. Achievement chartb. Progress chart

8. Feedback

9. Slow learners

10. Other concerns

Training Evaluation Report

1. Title of the Report

2. Executive summary

3. Rationale

4. Objectives


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5. Methodology

6. Results and discussion

This is the body of the report. It should contain the following parts:

Data interpretation

Data analysis

Conclusion

7. Recommendation


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Maintain Training Facilities


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OPERATIONAL PROCEDURE

Equipment Type

Equipment Code

Location

Operation Procedure:


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HOUSEKEEPING SCHEDULEQualification Station/Bldg Welding (WAF)

Area/Section

In-Charge

ACTIVITIESResponsible

Person

Schedule for the 2nd Semester, 2011

Daily Every other Day

Weekly Every 15th Day

Monthly Remarks

1. Clean and check welding equipment/ accessories from dust and oil; dry and properly laid-out/ secured/stable

2. Clean and free welding booths and welding positioners from dust/rust /gums, used Mig wire stubs and metal scraps

3. Clean and arrange working tables according to floor plan/lay-out; check stability

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

• graffiti/dust/rust

• cobwebs and outdated/unnecessary objects/items

• obstructions

• any used materials/scraps (slugs, stubs) spilled liquid

• open cracks (floor)

5. Clean and check work shop ventilation and illumination by dusting lamps/bulbs, replacing non-functional lamps and keeping exhaust clean

6. Clean and check computer set -monitor, CPU, keyboards, mouse – free, unnecessary markings, dust; cables and plugs are in order; well-arranged; all items functional

7. Clean, inspect air conditioning equipment:

• keep screen and filter free from dust/rust

• Check selector knobs if in normal positions and are functional


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• Check if drainage is OK

8. Clean, check and maintain Tool Room

• Free of dust, not damp

• Tools in appropriate positions/locations

• With visible labels/signage

• Logbook and forms are complete, in order and updated

• Lights, ventilation – OK

10. Clean and check Rest Room

• Urinals, bowls, wash basins, walls and partitions are free from stains, dirt, oils, graffiti and unnecessary objects;

• Ceilings free from cobwebs and dangling items

• Floor is kept dry; no broken tiles or protruding objects

• Equipped with dipper and pails; properly located after use

• Water systems is functional: no dripping/damaged faucets or pipes

• Drainage system is working, no water-clogged areas

• No offensive odor

• Lights /Ventilation – OK

9. Clean and check wash area:

• Walls/Floors- –free from oils, molds, broken tiles, gums, stains or graffiti

• Drainage system is functional

• Water system functional; no dripping faucets or leaking pipes

• Free from unnecessary

objects (mops, rags)10. Clean and maintain work shop

surroundings by sweeping/ removing fallen leaves, branches, debris and other refuse, impounded water, clearing pathways of obstructions

11. Disposal of waste materials

(Follow waste segregation system)

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GMAW WORKSHOP HOUSEKEEPING SCHEDULE

DAILY TASK YES NODispose 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 NOClean 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 NOConduct 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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WELDING EQUIPMENT MAINTENANCE SCHEDULE*8 HOURS

•

50 Hours

100 HOURS

•


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EQUIPMENT MAINTENANCE SCHEDULE

EQUIPMENT TYPE

EQUIPMENT CODE

LOCATION

ACTIVITIESMANPOWER

Schedule for the Month of March

Daily Every Other Day

Weekly Every 15th Day

Monthly Remarks

1. Check panel board, and circuit breakers’ electrical 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 damages

and replace parts if necessary

3. Check adjustment lever’s if functional (amperages/speed); if not, calibrate

4. Check Gas cylinder outfit for any abnormality

Gate valve Co2 regulator Gas hose Fittings Fittings

5. Check/Clean wire feeder (rollers, wire speed/spool adjustment); remove used oil, dust; keep dry.

6. Run the equipment for 5 minutes and observe for unusual noise or abnormal operation; if repair is necessary, send to technician.


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WORKSHOP INSPECTION CHECKLIST

QualificationArea/Section In-Charge

YES NO INSPECTION ITEMS

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

12.

Remarks:

Inspected by: Date:


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EQUIPMENT MAINTENANCE INSPECTION CHECKLISTEquipment Type :Property Code/Number :Location :

YES

NO INSPECTION ITEMS

Remarks:

Inspected by: Date:


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