Copy For St. Benedict in PTS Too

Trainers Methodology I
Sector:
TOURISM
Qualification Title:
Unit of Competency:
Module Title:
TOUR-GUIDING NC II
MANAGE ARRANGEMENTS FOR VISITORS
Managing Arrangements for Visitors
Technical Education & Skills Development Authority

DOMINICAN COLLEGE OF TARLAC
CAPAS, TARLAC
CARLOS B. DAVID
Date Developed:
Trainers
Methodology Level I
Tour-guiding NC II
July 2014
Date Revised:
July 2014
Developed by:
Carlos B. David
Document No.
Issued by:
NTTA
Revision # 01
Page i of vii
Plan
Training
Sessio
Sample Data Gathering Instrument for Trainees

Characteristics
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
and numeracy
(LL&N)
Cultural and
language
background
Average grade in:
Average grade in:
English
Math
1. 95 and above
1. 95 and above
2. 90 to 94
2. 90 to 94
3. 85 to 89
3. 85 to 89
4. 80 to 84
4. 80 to 84
75 to 79
5. 75 to 79
Ethnicity/culture:
1. Ifugao
2. Igorot
3. Ibanag
4. Gaddang
5. Muslim
6. Ibaloy
7. Others( please specify) Pampango
Education &
general
knowledge
Highest Educational Attainment:

1. High School Level
2. High School Graduate
3. Tech-Voc-graduate
4. College Level
5. College Graduate
6. with units in Masters degree
7. Post Graduate
8. With units in Doctoral Level
9. Doctoral Graduate
Gender
1. Male
Date Developed:
Trainers
Methodology Level I
Tour-guiding NC II
July 2014
Date Revised:
July 2014
Developed by:
Carlos B. David
Document No. NTTA-TM1-01

Issued by:
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Revision # 01
2. Female
Age
Your age: 62 y.o.
Physical ability
1.
2.
Previous
experience with
the topic
Previous
learning
experience
Disabilities(if any)_____________________
Existing Health Conditions (Existing illness if
any)
1.
None
2.
Asthma
3.
Heart disease
4.
Anemia
5.
Hypertension
6.
Diabetes
7.
Others(please specify) ___________________
TM Certificates
1.
AM graduate
2.
TM graduate
3.
AM/TM graduate
Number of years as a competency trainer 8yrs.
List down trainings related to Tourism Industry
1.
Housekeeping
Seminar-Training
in
a
hospital
Food Services Training for competition
Bartending w/ Barista Seminar Training
Tour-guiding Seminar training w/Carlos
Celdran
2.
3.
4.
Training Level
completed
Special courses
Learning styles
National Certificates acquired and NC level

1.
2.
3.
4.
Housekeeping NC II
Food and Beverage NC II
Bartending NC II
Tour-guiding NC II
___________________________
Other courses related to TM
1.
Units in education
2.
Masters degree units in education
3.
Others(please specify)
Masters degree units in Tourism
1.
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
Date Developed:
Trainers
Methodology Level I
Tour-guiding NC II
July 2014
Date Revised:
July 2014
Developed by:
Carlos B. David

Issued by:
Page 3 of 250
NTTA
Revision # 01
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.
2.
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.
3.
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.
4.
Activist - Learns by having a go
5.
Reflector - Learns most from activities where

they can watch, listen and then review what
has happened.
6.
Theorist - Learns most when ideas are linked

to existing theories and concepts.
7.
Pragmatist - Learns most from learning

activities that are directly relevant to their
situation.
Other needs
1.
2.
3.
4.
Financially challenged
Working student
Solo parent
Others(please specify)
Nil___
Date Developed:
Trainers
Methodology Level I
Tour-guiding NC II
July 2014
Date Revised:
July 2014
Developed by:
Carlos B. David

Issued by:
Page 4 of 250
NTTA
Revision # 01
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. Research information relevant to Tour Itinerary

1.1 Source information
1.2 Arrange information
2. Manage Arrangements for Visitors

2.1 Perform pre-arrival checks
2.2 Manage tour arrangements
2.3 Resolve complaints and other emergencies
2.4 Perform post departure activities
3. Accompany and Guide Visitors in Accordance with the

Tour Itinerary
3.1 Perform pre-arrival activities
3.2 Guide Tourists
3.3 Deliver information and commentaries
3.4 Resolve complaints and other emergencies
3.5 Perform post departure activities
3.6 Develop tour guide-tour driver work relationship (teamwork)
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.
Date Developed:
Trainers
Methodology Level I
Tour-guiding NC II
July 2014
Date Revised:
July 2014
Developed by:
Carlos B. David

Issued by:
Page 5 of 250
NTTA
Revision # 01
Evidences/Proof of Current Competencies (Sample)

Form 1.2:
Evidence of Current Competencies acquired related to
Job/Occupation
Current
competencies
Research
information
relevant to
tour itinerary
Proof/Evidence
1.
Training
certificates
2.
Means of validating
1.
Submit authenticated
TR (training
records/documents)
Certificate of
Employment with
Job Description
2.
THIRD party
3.
COC from TESDA
3.
Submit certified true

copy
4.
Certificate of
Award
4.
Submit TR
(institutional
assessment)
Request for
confirmation
from
signatories
Demonstration
1.
authenticated TR
THIRD party
2.
Submit certified true

copy
Submit TR
(institutional
assessment)
INTERVIEW
Demonstration
Accompany and 1.Training certificates

guide visitors in
accordance
with the tour
itinerary
2. Certificate of
employment with
job description
COC from TESDA
COA
Date Developed:
Trainers
Methodology Level I
Tour-guiding NC II
July 2014
Date Revised:
July 2014
Developed by:
Carlos B. David

Issued by:
Page 6 of 250
NTTA
Revision # 01
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 (Sample)
Required Units of
Competency/Learning
Outcomes based on CBC
Competencies
Current
Competencies
Versus
Required
Training
Gaps/Requirements
1. Source of information

Current
Competencies
3.
Training
Gaps/Requirements
Manage arrangements for Visitors 3. Accompany and
2.1 Perform pre arrival checks
2.1 Perform pre-arrival

checks
2.2 Manage tour arrangements
2.2 Manage tour

arrangements
2.3 Resolve complaints and other

emergencies
2.3 Resolve complaints

and other emergencies
2.4
2.4 Perform postdeparture activities.
Perform
activities.
post
departure
3. Accompany and guide visitors in accordance with the tour itinerary

3.1 Perform pre-arrival activities
3.2 Guide tourists
3.1 Perform pre-arrival

activities
3.2 Guide tourists
3.3 Deliver information and

commentaries
3.3 Deliver information

and commentaries
3.4 Resolve complaints and other

emergencies
3.4 Resolve complaints

and other emergencies
3.5 Perform post departure

activities
3.5 Perform post

departure activities
3.6 Develop tour guide-tour

driver relationship (teamwork)
3.6 Develop tour guidetour driver relationship

(teamwork)
Date Developed:
Trainers
Methodology Level I
Tour-guiding NC II
July 2014
Date Revised:
July 2014
Developed by:
Carlos B. David

Issued by:
Page 7 of 250
NTTA
Revision # 01
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)
1.Perform pre-arrival checks
Module Title/Module of
Instruction
Manage
Visitors
Arrangements
2.Manage tour arrangements

3.Resolve complaints and other
emergencies
4.Perform post-departure activities
Date Developed:
Trainers
Methodology Level I
Tour-guiding NC II
July 2014
Date Revised:
July 2014
Developed by:
Carlos B. David

Issued by:
Page 8 of 250
NTTA
Revision # 01
for
In template form, the session plan will look like this.

SESSION PLAN
Sector
: Tourism
Qualification Title
: TOURGUIDING SERVICES NC II
Unit of Competency : MANAGE ARRANGEMENTS FOR VISITORS

Module Title
: MANAGING ARRANGEMENTS FOR VISITORS
Learning Outcomes:
1.1: Perform Pre-arrival Checks
1.2: Manage Tour Arrangements
1.3: Perform Post-departure Activities
1.
INTRODUCTION : This module covers the knowledge, skills and attitude required for managing the tour arrangements
included in the tour itinerary and making provisions for additional changes and revisions as contracted by a tour operator.
B. LEARNING ACTIVITIES: Upon completion of this module, the trainee/student must be able to:
LO 1:
Perform Pre-arrival Checks
Learning Content
1.
Pre-arrival
checks
Methods
Slide presentation
Group discussion
Interaction
Discussion
Presentation
Read information sheet Answer

Self2.1-1 on Itinerary check 2.1-1
Planning and/or
Watch slide Presentation
2.1-1 on Itinerary
Planning
Answer
SelfDate Developed:
Trainers Methodology Level I
July 2010
Date Revised:
February 2012
Templates
Practice
Developed by:
NTTA
Feedback
Compare
answers with
the
Answer
keys no#2.1-1
Resources
CBLM
LCD/Projector
White board&
marker
Compare

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Revision # 01
Page 9 of 250
Time
check 2.1-2
answers with
the
Answer
Keys 2.1-1
2.
LO 2: DECORATE AND PRESENT PASTRY AND BAKERY PRODUCTS

Learning Content
Presentation
Methods
Practice
Feedback
Resource
s
1.
C. ASSESSMENT PLAN
1.
2.
Written Test
Performance Test
3.
Observation and oral questioning

Date Developed:
July 2010
Date Revised:
February 2012
Templates
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Page 10 of 250
Time
D. TEACHERS SELF-REFLECTION OF THE SESSION

This will give the trainers and learners a clear idea of what they are doing.
This will give the trainers a firm base to review their performance
Date Developed:
July 2010
Date Revised:
February 2012
Templates
Developed by:
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Issued by:
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Revision # 01
Page 11 of 250
PARTS OF A COMPETENCY-BASED LEARNING MATERIAL

PACKAGE
References/Further Reading
Performance Criteria Checklist
Operation/Task/Job Sheet
Self Check Answer Key
Self Check
Information Sheet
Learning Experiences
Learning Outcome Summary
Module
Module Content
Content
Module
List of Competencies
Content
Module Content
Module Content
Front Page
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.
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

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Revision # 01
BREAD AND PASTRY

COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No.
Unit of Competency
Module Title
1.
Research information
relevant to Tour Itinerary
Researching Information
relevant to Tour Itinerary
2.
Manage Arrangements
for Visitors
3.
Accompany and guide

Visitors in accordance
with the Tour Itinerary
Managing Arrangements
for Visitors
Accompanying and
guiding Visitors in
accordance with the
Tour Itinerary
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012
Code
TRS511304
TRS511305
TRS511306

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NTTA
Revision # 01
MODULE CONTENT
UNIT OF COMPETENCY:
Manage Arrangements for Visitors
MODULE TITLE:
Managing Arrangements for Visitors
MODULE DESCRIPTOR:
This unit covers the knowledge, skills, and attitude

required managing the tour arrangements
Included in the tour itinerary and making
Provisions for additional changes and revisions as
Contracted by a tour operator or tour operator
NOMINAL DURATION:
60 hours
PRE-REQUISITES:
Trainees or students should possess the following

requirements:
can communicate oral and written language
physically and mentally able
with good moral character
can perform basic mathematical computation
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
2. 1. Perform pre-arrival checks
2. 2. Manage tour arrangements
2. 3. Resolve complaints and other emergencies
2. 4. Perform post-departure activities
ASSESSMENT CRITERIA:
1. Inclusions of tour itinerary are determined as to client requirements
2. Tours components that are for the visitors accounts are determined base on
enterprise policy
3. Reserved tour components are verified and changes effected as necessary
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

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Revision # 01
LEARNING OUTCOME NO. 1

Perform Pre-arrival checks
Contents:
1. Pre-arrival checks
2. Resolving complaints and other emergencies
3. Check-in and check-out procedures
o Transporttation company
o Lodging establishment
4. Standard operating procedures
o Transporatation company
o Lodging establishments
o Other visitor-related establishments
5. Room ratings and the schedules of airlines, shipping companies, bus/train companies
6. English language-fluency and effective
Assessment Criteria
1.
2.
3.
4.
Used packaging materials according to types, kinds and classification of

pastry and other bake products
Selected packaging are used for the appropriate preservation of product
freshness and eating characteristics
Determined shelf-life of pastries and other baked products
Stored pastry and bakery products according to established standards and
procedures
Conditions
Students/trainees must be provided with the following:
1.
2.
3.
4.
5.
6.
7.
8.
9.
Personal Protective equipment

Small hand tools
Heavy duty equipments
Pans and pots
Measuring equipment
Set of knives
Calculator
CDs, VHS
Hand-outs
Assessment Method:
1.
2.
Oral-recitation
Written examination
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

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Revision # 01
3.
4.
Observation checklist
Demonstration
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

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Revision # 01
LEARNING OUTCOME NO.

LO 3 :
Contents:
1.
2.
3.
Assessment Criteria
4.
5.
6.
7.
Used packaging materials according to types, kinds and classification of

pastry and other bake products
Selected packaging are used for the appropriate preservation of product
freshness and eating characteristics
Determined shelf-life of pastries and other baked products
Stored pastry and bakery products according to established standards and
procedures
Conditions
Students/trainees must be provided with the following:
8.
9.
10.
11.
12.
13.
14.
15.
16.
Personal Protective equipment

Small hand tools
Heavy duty equipments
Pans and pots
Measuring equipment
Set of knives
Calculator
CDs, VHS
Hand-outs
Assessment Method:
17.
18.
19.
20.
Oral-recitation
Written examination
Observation checklist
Demonstration
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

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Revision # 01
Learning Experiences
Learning Outcome 3
LO 3 :
STORE BAKERY PRODUCTS

Learning Activities
Special Instructions
1. Read Information Sheet 1.3-1 on

different packaging materials in
bakery products
2. Answer self check 1.3-1 on the

different packaging materials in bakery
products
Compare answers key 1.3-1 Compare
your answers
In this learning outcome you will

identify the different packaging
materials used in bakery products
, their uses including the proper of
packaging materials, selection, and
recommended storage of the baked
products according to the industry
standards.
To be able to this, you should

understand the characteristics of
your products and the availability
of the facilities in accordance to
performance the following:
1. CS-Competency Standards
Perform Job sheet 1.3-1

Check performance to
checklist 1.3.1
3 Read info sheet1.3-2 in marking of

shelf life of pastries and baked
products
4. Answers self Check 1.3-2 marking
shelf life of pastries and baked
products
compare your answers with answer key
1.3.2
Perform Task Sheet 1.3-1
2. TR- Training Regulations

3. CBC Competency Based
Curriculum
Go
through
the
Information
Sheets, answers the self checks to
ensure the knowledge of the
standards in the competency
based training are required.
The trainer should evaluate the

work of the trainee using the
Performance checklist of the
performance trainee to determine the TNA.
Check performance to
checklist 1.3-2
5. Read info sheet 1.3-3 on procedures
in storing bakery products
Answers Self Check 1.3-3
Compare answers key 1.3-3
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

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Perform Job sheet 1.3-2 on procedure

in storing bakery products
Check performance to performance
checklist1.3-3
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
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February 2012

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Information Sheet 1.3-1

Planning the Guests Itinerary
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. To define and understand Itinerary Planning and its significance.
2. To identify what are included in a Tour Package.
The Guests Itinerary
An itinerary is the schedule of activities of a guest, included in the tour
package designed by the tour operator. It is normally a prepaid arrangement
and because it is the tour guide who is the link between the paying guest
and the operator, it is again an important responsibility for the tour guide to
be able to review the itinerary prior to the day of the tour.
A professional tour guide normally takes time to review this schedule of
activities and if there are any concerns about the tour itself, he/she should
ask the tour operator for clarification. It is unusual for a tour guide to just
accept a tour assignment without understanding it in detail.
1.Type of Tour
This will give an idea of what type of tour assignment is given to the tour
guide. It also explains the pick of time, the duration of the tour, the
activities required, the number of tour passengers, the composition of the
group and nationality.
2. Knowledge of the Destination
Tour guides have their own specialization in terms of what type of tour
they are most expert in. Normally city tours are the shortest from among the
daily-run tours, which include Tagaytay or the volcano tour, and the
Pagsanjan or the waterfall tour. Other tours are specially arrange or
designed depending on the interest of the guests. But the bottom line is for
the tour, backed up by the pool of information ready to be given to the
tourist.
The tour destination is more appreciated not only because of the famous
Activity or scenery attributed to the place, but it is also important to know
by heart the other related information such as the people, their culture, food
and clothing and other peculiarities of the place.
3. Inclusions of the Tour Package
It is very important to be able to identify what is included in the tour
package. It is oftentimes a disturbance for both the tour guide and the guest
to argue on something unclear with regard to some aspect of the tour like
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

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Revision # 01
what has been paid by the guest back home, or from the local tour operator.
3.a. Components of the Tour Package
Prior to the tour, the tour guide must be sure of what is included in the
Package. It is safe to tell the guests before the start of the tour to be sure
that there will be no problem later. If there are some questions regarding
what was included and what has been paid , there is still time for the tour
guide to make calls for clarification, and settle it before the tour starts. In
that way, both the guest and the tour guide can concentrate on how the tour
will be a success.
4. Other Concerns
In cases where problems may arise on tour, it is the duty of the tour
Guide to perform the task of facing the different challenges and eventually
come up with the right decision, carefully studied, with utmost objectivity
and responsiveness. Here, the professionalism and maturity of the tour
guide is at stake. Some tour operators might opposed the decision made by
the tour guide, but as long as it can be justified, it is credible. There are
questions which are not related to the duties and responsibilities of a tour
guide, but should be given attention. The work of a tour guide is not limited
to the conduction of the tour per se, but it embraces everything that
concerns the guest.
5. Reservation/Re-confirmation of Flights
The knowledge of tour guiding covers a wide area. Aside from giving
information to the guest, a sound background knowledge and skills on the
basic reservation is required, such as
Understanding of the phonetic alphabet is important
Knowing the city, currency, and airline codes is also vital
Reading the airline timetable is another challenging thing
The ability to know the time difference between the standard time,
Greenwich Mean Time (GMT) and the local time is likewise necessary
The location as well as of airline ticketing offices and its days of
operations is equally important
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

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Revision # 01
Self-Check no.
Planning the Guests Itinerary
True or False: Write True if the statement is Correct and False if otherwise.
Write your answer on a separate sheet.
1.
It is the tour operator who is the link between the tour guide
and the paying guest.
2.
It is the duty of the tour operator to perform the task of facing

the different challenges and eventually come up with the right
decision, carefully studied, with utmost objectivity and
responsiveness.
3.
An itinerary is the schedule of activities of a guest, included in

the tour package designed by the tour operator.
4.
The guests itinerary is normally a postpaid arrangement.
5.
The tour operator asks the tour guide for clarification if there
are any concerns about the tour itself with regards to the
schedule of activities in the tour itinerary.
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

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Answer key to Self Check no.

Planning the Itinerary
1. False
2. False
3. True
4. False
5. False
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
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February 2012

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Self-Check 1.3-1
True or False: Write letter T if the statement is correct and F if otherwise.
Write your answer in a separated sheet.
________1. Packaging Materials will make your product very expensive.
________2. Likewise, packaging materials helps reduce malnutrition.
________3.Packaging Materials provide product identification and instruction
on how to use or serve the product.
________4. Bottles are used to pack you product.
________5. Your choice of packaging materials must be expensive to make
product presentable.
________6. Plastic are widely used packaging materials.
________7. Thus, they are they are the most safe material to use.
________8. Metal cans are safe to pack your baked products.
________9. Bamboo and rattan materials are used to pack you baked
products now a days.
________10. There are commercially baked products packed in aluminum
foil.
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

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ANSWER KEY 1.3-1
1. F
2. T
3. T
4. T
5. F
6. T
7. F
8. T
9. T
10. T
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
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TASK SHEET 1.3-1

Title:
Identify packaging materials use in bakery products
Performance Objective: Given pictures in the slide presentation on

sample packaging materials, you should be
able to identify the types or kinds
Supplies/Materials
Bond paper and pencil
Equipment
Computer, LCD
Steps/Procedure:
1.
2.
3.
The pictures will be flashed with the use of computer and

LCD.
The pictures will be labeled chronologically.
The pictures will be flashed for 2 minutes per slides and be
able to answer the following.
a. identify the material or kind or kinds of the packaging
material and list down at least three baked products you can
pack according to industry standard.
b. Write your answer in bond paper provided.
c. Do not forget to write your name on the right side of the
paper
Assessment Method:
Performance Evaluation
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

Issued by:
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Revision # 01
Performance Criteria Chec-klist 1.3-1

CRITERIA
YES
Did you.
NO
1. identified and labeled different packaging materials base on

requirements
2. Identified the uses and application of packaging materials base
requirements
3. Did you prepare the prescribe checklist base on job requirements
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

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Revision # 01

Determining and Marking of shelf-life of pastries and other bakery products
1. Understand in determining the self-life of bakery products.
2. The importance of determining the self-life of bakery products.
It is always of utmost importance on the part of the manufacturer or
producer of a food to ensure to sell goods or foods of good quality.
Remember that not all foods are created equal. Depending on the quality of
the food or bakery products when you purchased it, how it was stored may
deteriorate more quickly or last longer.
The following are the guidelines in determining the shelf-life of
pastries and bakery products.
1. Storage and package of foods and bakery products correctly to lengthen
the storage life.
2. Cool the products before packing, wrapping the products.
3. Seal in an air-tight zipper locked plastic bag when storing in a freezer or
refrigerator.
4. Know your terminology: Best if used by is not a Purchase by or safety
date; its an estimate for how long the food is expected to retain its flavor,
texture and freshness.
5. Follow the expiration dates on bakery products-they mean when they say.
Your nose, and other senses knows, if it still smells fine and you can eat it.
6. Check packaged and bar code of the product for the bar code,
not easy to decipher. It may be coded by month, day and year
YYMMDD or MMDDYY or may be coded the Julian numbers
January 1 would be 001 and December would be 365, or may
month to letters with A being January and M being December.
which is
such as
whereby
assigned
7. The expiry date or best before mark should be printed visibly and clearly.
Open putting open date expiry or best before.
8. Package foods correctly to lengthen their storage life.
9. Bread typically last in the freezer for one to two months, Light pies such
as chiffon pie and pumpkin pie keep in freezer for month, where as heavier
cakes, pies have a self-life of six months in freezer. Fruit cakes, pies can be
stored in the freezer for up to a year. However, defrosting it usually has a
different texture than fresh when toasted or reheated.
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

Issued by:
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Revision # 01
Self-Check 1.3-2
True or False. Write the letter T if the statement is correct
and F if the statement is False.
_______1. Package and storage will strengthen the self-life of bakery
products.
_______2. All baked products has a standard in marking the best before or
expiry date of the product.
_______3. All pastry and baked, bakery products are created equal.
_______4. Best before may mean purchase by
_______5. Breads may last in the freezer for one month.
_______6. However, when toasted has a better taste.
_______7. Pies can be stored in freezer for up a year.
_______8. The use of nose and texture will help to identify the quality of the
product.
_______9. Each manufacturer has their own terminology in marking Best
before
_______10. If it still smells fine you can still eat.
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

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Revision # 01
ANSWER KEY 1.3-2

1. T
2. F
3. F
4. F
5. T
6. F
7. T
8. T
9. T
10. T
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
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February 2012

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Revision # 01
TASK SHEET 1.3-2

Title:
Determining and Marking of self-life of pastry and other
bakery products
Performance Objective: Given the task, you should be able to perform )
identify and mark the self-life of the pastry and
other bakery products.
Supplies/Materials
paper sticker
ink, encoder, stamp pad, self adhesive
Equipment
gun tagger
Steps/Procedure:
1. With the use of a gun tagger or self adhesive paper sticker label
each baked products the Best before date: to the space provided in
the packaging as set by the industry.
2. The expiration code date is: Best before: DDMMYY
3. It must be marked clearly and visibly on the lower part of the
label.
4. Erasures or hand written, are not allowed.
5. Only the specified materials and format of code is allowed.
Assessment Method:
Oral/Demonstration and Observation Method
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

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Revision # 01
Performance Criteria Chec-klist 1.3-2

CRITERIA
YES
Did you.
NO
1. Prepare the necessary materials base on requirements?
2. Mark expiry date base on requirements

3. Identified expiration date of the products
4. Did you put the mark clearly and visibly in
appropriate materials and supply in encoding the self-life
code in preparing pastry and bakery products
according to standard?
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

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Revision # 01

Identify storage condition for pastry and bakery products
1. Understand in determining the proper storage and the conditions of
pasty and bakery products.
2. The importance of determining the proper storage of the pastry and
bakery products.
It is always of utmost importance on the part of the manufacturer or
producer of a food to ensure to sell goods or foods of good quality.
Remember that not all foods are created equal. Depending on the quality of
the pastry and other bakery product how it was stored may deteriorate may
quickly or last longer.
The following are the recommended guidelines in storing pastry and bakery
products. Storage and package of foods and bakery products correctly to
lengthen the storage life.
A. Storage guidelines:
Rule 1: Keep your store room clean and controlled temperature.
Rule 2: Keep your store room well ventilated for proper circulation of air,
which may carries off odors, inhibits the growth of molds, prevents
condensation on walls, ceilings and equipment and most important , the
food.
Rule 3: Remove immediately all forms of food spoilage (microbial,
infestation, and chemicals etc.)
B. Storage of Unbaked and baked products.
Product
Pie Crust
Unbaked
and
Short term (Overnight)

Pies Refrigerate entire pastry
or weigh into desired
size pie crusts and
refrigerate
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012
Long term storage

method
Suggested storage:
Life:2-4 months, Wrap
then
bake
unbaked
frozen pies at 425F for
15
minutes,
reduce
temperature at 350F

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Revision # 01
and bake until done.

Pie Crust
baked
and
Pies Store baked pie crusts

and pies in closed
cabinet or wrap and
store
at
room
temperature
Basic Muffins unbaked
Refrigerate for future

baking. Remove from
refrigerator and bake.
Decrease
baking
temperature
and
increase baking time
because of cool batter
Do not freeze baked pie

crusts or filled pies;
baked crusts become
soggy, and reheated
baked pies may acquire
on over baked flavor.
Suggested life storage:
1 week, Remove from
freezer, thaw and bake.
Decrease
baking
temperature
and
increase baking time
because of cool batter.
Cookies and brownies- Cover and refrigerate

unbaked
entire dough and batter
or weight into individual
units in refrigerator
Suggested storage;
Cookies and brownies Store in cool cabinet

baked
and wrap to prevent
drying out and store at
room temperature
Suggested storage;
Life: 1-2 weeks, Wrap

and stack. Remove from
freezer and bake as
directed. Better results
will be obtained it
brownies
are
baked
before freezing
Life 2-4 months. Wrap
then
bake
unbaked
frozen pies at 425F for
15
minutes,
reduce
temperature at 350F
and bake until done
Cakes- unbaked
We do not suggest We do not suggest

storing unbaked cake freezing unbaked cake
and batters overnight
batters
Cakes baked
Store in closed cabinet, Suggested storage

then
refrigerate Life: 4-6 months; place
overnight
silicon paper between
layers to separate them.
Wrap with a moistureproof,
vapor-proof
material. Frozen cakes
are easier to ice than
thawed cakes
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

Issued by:
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Revision # 01
Self-Check 1.3-3
True or False. Write the letter T if the statement is correct
and F if the statement is False.
_______1. Unbaked pie crust can be stored at room temperature .
_______2. Baked pie crust can be stored in the freezer.
_______3. Likewise batter mix for brownies can be kept in refrigerator.
_______4. Batter mix for cakes are recommended to keep in a refrigerator.
_______5. Bake cakes are kept in a refrigerator.
_______6. Unbaked cakes can last for a week.
_______7. Filled pies can be stored in freezer for up a year.
_______8. Batter mix is made from butter.
_______9. Unbaked cakes are baked in a freezer.
_______10. Likewise brownies are kept in a freezer
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

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Revision # 01
ANSWER KEY 1.3-3

1. T
2. F
3. T
4. F
5. T
6. F
7. F
8. F
9. F
10. T
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
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February 2012

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Revision # 01
TASK SHEET 1.3-2

Title:
Store pastry and bakery products
Performance Objective:
Given
product
pastry
and
bakery
products, you should be able to perform the
proper storage following standard set by the
industry.
Supplies/Materials
Equipment
bond paper, and pens

Freezer, refrigerator, cabinets
Steps/Procedure:
1. Get a copy of the storage guidelines and storage for
unbaked and baked pastry and bakery products.
2. Identify the location of the storage area for the unbaked
and baked products.
3. Record observations in the prescribe checklist.
from the defined standard.
4. Submit report to the trainer
Assessment Method:
Demonstration /Observation Method
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

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Revision # 01
Performance Criteria Checklist 1.3-3

CRITERIA
Did you.
1.
Identify the storage guidelines of bakery items?
2.
YES
NO
Identify the storage conditions for baked and

unbaked bakery items?
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

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Evidence Plan
Competency standard:
Written Exam
The evidence must show that the trainee
Demonstration &
observation
Ways in which evidence will be collected:

[tick the column]
Oral questioning
Unit of competency: Prepare and produce

bakery products
1.
Performs baking on bakery products in

accordance with job requirements
2.
Identifies the baking tools, utensils and

equipment
3.
Prepares necessary ingredients in

accordance with job requirements
4.
Identifies baking ingredients

corresponding substitution
5.
Prepares the bakery products according to

recipe requirement
6.
Performs cleaning and storing baking

tools utensils and equipments
7.
Identifies the corresponding baking

temperature range in baking bakery
products
8.
Differentiates the different kinds of pies,

pastry and other bakery products
9.
Identifies the importance and functions of

packaging materials in baked products
10.
Prepares and display baked products

according to industry standards
11.
1.
Identifies the shelf-life of baked products.

Identifies how to store baked products
according to standard
x
X
NOTE: *Critical aspects of competency
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

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Revision # 01
Demonstration and Questioning Checklist

Candidates name:
Trainers name:
QUALIFICATION:
Bread and Pastry Production NC II
Title of Assessment
Units of competency
covered:
PREPARE PASTRY AND BAKERY PRODUCTS
Date of assessment:
Time of assessment:
Instructions for demonstration

Please see attached Instruction for Demonstration (Candidate)
Supplies and Materials
Tools and equipment
1. Baking tools and utensils
1. Pens/Papers
2. Pots and pans
2. Manuals
3. Oven
3. Worksheet
to show if evidence
is demonstrated
During the demonstration of skills, the candidate:
Yes
No
N/A
Identified baking ingredients corresponding substitution
Prepared the bakery products

requirement
Performed cleaning and storing baking tools utensils and

equipments
Identified the corresponding baking temperature range in

baking bakery products
Identified
standard
Performed baking bakery products in accordance with job

requirements
Identified the baking tools, utensils and equipment
Prepared necessary
requirements
ingredients in accordance with job
according to recipe
how to store baked products
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012
according to

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Revision # 01
Demonstration with oral questioning

Satisfactory
response
QUESTIONS
The candidate should answer the following questions:
Yes
No
1. What are the basic ingredients in bakery products?
2. What basic tool and utensils

ingredients?
4. How should you store and stack cleaned baking

tools, utensils and equipment?
5. Why is preheating necessary when baking?
6.Where and how do you store baked bread? Freezer,

chiller? Why?
in measuring
2. How do you measure flour and other dry

ingredients ?
3. What action do you take if you dont have baking
powder for your recipe?
4. What are the steps in preparing a perfect dough?
5. What are the correct steps in cleaning pot and
pans?
Feedback to candidate:
The candidates overall performance was:

Satisfactory
Not Satisfactory
Candidates signature:
Date:
Trainers signature:
Date:
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

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Revision # 01
ANSWER KEY:
Oral questioning continues [continued]

Satisfactory
response
QUESTION with Answer

The candidate should answer the following questions:
Yes
No
1. Performs baking on bakery products in accordance

with job requirements
Q. What are the factors that will affect the quality of bakery
products?
A. quality of ingredients, right measurement, correct mixing
method, right size of utensils and .right baking temperature
2. Differentiates the different kinds of pies, pastry and
other bakery products
Q. What is the difference between pie and tart?.
A. Tart are bite size for individual serving while pie are big
enough for individual serving.
3. Identifies the importance and functions of packaging
materials in baked products
Q. How do you indentify the right packaging material for
your product? Why?
A. Consider the size of your product and the type of baked
Products. The right packaging material will affect the self
life and quality of the product. The right choice of
packaging material will make your product attractive and
saleable.
4. Identifies the corresponding baking temperature
range in baking bakery products
Q. What is recommended baking temperature in baking
yeast bread?
A. 350C or as stated in the recipe
5. Prepares and display baked products according to
industry standards
Q. Where do you display and store pies and pastry.
A.. Pies and pastry can be store in cool and dry place.
6.Identifies how to store baked products according to
standard
Q. Can i keep the pies and pastry in freezer? Why?
A. No , the texture will become dry when reheated
Feedback to candidate:
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

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The candidates overall performance was:

Satisfactory
Not Satisfactory
Candidates signature:
Date:
Trainers signature:
Date:
Written Test
1. It is used in measuring dry ingredients in small amount or volume
a. measuring spoons
.
b measuring cups
c. weighing scale
d. scoop
2. As follows are used to measure ingredients in except:

a. measuring spoons
.
b measuring cups
c. scoop
d. mixing bowl
3. It is used in baking the pastry and cakes.

a. cabinet oven
b. rotary oven
c. deck oven
d. all of the above
4. It is the food for the yeast and as preservative
a. salt
b. sugar
c. water
d. all of the above
5. It is the framework or foundation of baked products
a. sugar
b. bread flour
c. flour
d. all of the above
5. They are used as leavening agents in baked and bakery products
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
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a. COT
b. baking soda
c. yeasts
d. all of the above
6. The appropriate storage for unbaked cakes is:
a. refrigerator
b. freezer
c. canisters
d. none of the above
7. The appropriate storage of pies baked is:
a. refrigerator
b. freezer
c. cabinet
d. all of the above
8.The appropriate storage for baked Cakes are is:
a. chiller
b. freezer
c. refrigerator
d. all of the above
9. The function of of packaging materials is :
a. protect the product from contamination
b. provide protection to the food against physical and chemical
damage .
c. keep the product clean
d. all of the above
10. Industries has the same format in printing the expiry date which best
before date: MMDDYY.
a. True
b. False
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

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Revision # 01
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
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February 2012

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Objectives/Content
area/Topics
Knowledge
Comprehension
Application
# of
items/
% of test
TOTAL
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
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February 2012

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Revision # 01
Performance Test
Specific Instruction for the Candidate

Qualification
Unit of Competency
General Instruction:
Specific Instruction:
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
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Developed by:
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February 2012

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QUESTIONING TOOL
Questions to probe the candidates underpinning knowledge
Satisfactory
response
Extension/Reflection Questions
Yes
No
1. What would you do if your baking tools you used is not the required
for your product?
2. What would you do if the raw material you need is not available
based on the written recipe.
3. What if you cannot follow accurately the recipe provided?
4. What if the desired output is not in accordance with
standard?
Safety Questions
4.What precautions must you take when you if the desired temperature
range of your oven is not the require temperature range for your
product?
5.What safety equipment and clothing should you use when preparing
and batter , dough mix?
6.Why shouldnt wear open shoes with heels when baking?
8.What precautions you should do prevent burns and slides
when baking?
Contingency Questions
7. What would you do if someone accidentally used your needed
ingredients for you product?
8. What would you do if the customer complaints about the printed self
life of your products?
9. What would you do if you spill liquid on the part of your dry
ingredients?
12. What would you do if the self-life date printed on your
baked products with the wrong date prior to the delivery of your
products?
Job Role/Environment Questions
10. If damaged to baking tools peripherals happened, what action
would you take?
11.What would you do if there is a need for your baking tools to
updates in your work station laboratory?
15. What would you do if all the tools you need for you to work
are all pre occupied with the other trainees?
Rules and Regulations
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
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February 2012

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17. What are the guidelines to be followed prior to the start of your
work ?
18. What is the regulation that covers when you destroy an
Equipment or laboratory tool?
19. What are the specified procedures or steps to follow in reporting
damage units to the manufacturer?
20. What the implementing guidelines in the requisition of
utensils needed prior to baking?
21 What are the implementing guidelines in the storage
handling of your tools, utensils and ingredients baked
products?
The
candidates
knowledge was:
underpinning Satisfactory
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012
1.
Not
Satisfactor
y

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Revision # 01
Templates for Inventory of Training Resources

Resources for presenting instruction
1.
Print Resources
As per TR
As per
Inventory
1. Forms (report)
Remark
s
Good
3. Cblm
2. Forms
(report)
4. Cblm
5. Textbook
6. Textbook
Good
7. Work instructions
8. Work
instructio
ns
10. Recipe
books
1.
Work
book
Good
9. Recipe books
1.
Work book
2.
Journals
3.
Journ
als
4.
Magazines
5.
Magaz
ines
Resources
for
Skills
______________________________
6.
Supplies and Materials
practice
As per TR
of
Good
Good
Good
Competency
As per
Inventory
Remarks
Pens/Ball pens
Pens/Ball
pens
Good
Bond Paper
Bond
Paper
Good
Greased proof paper
Greased
proof
paper
Good
stickers
stickers
Good
Forms
Forms
Good
Inks
Inks
Good
Brown paper
Brown
paper
Good
Box
Box
Good
Food Containers
Food
Good
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
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February 2012
#1

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Containers
7.
Tools
As per TR
Measuring tools
8.
As per
Inventory
Measuring
tools
Remarks
Good
Cutleries
Cutleries
Good
Baking pans
Baking
pans
Good
Pans and mixing bowls
Pans and Good

mixing
bowls
dater
dater
Good
PC
PC
Good
LCD
LCD
Good
Equipment
As per TR
As per
Inventory
Remarks
Ovens
Ovens
Good
Mixers
Mixers
Good
Freezer
Freezer
Good
Refrigerator
Refrigerato
r
Good
Work table
Work table
Good
Benches
Benches
Good
Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

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Revision # 01
Supervise
Work-Based
Learning
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
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February 2012

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Revision # 01
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.
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.
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
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February 2012

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Evidences/Proof of Current Competencies(Sample)

Form 1.2:
Evidence of Current Competencies acquired related to
Job/Occupation
Current
competencies
Proof/Evidence
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
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February 2012
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 (Sample)
Required Units of
Competency/Learning
Competencies
Versus
Required
Current
Competencies
Training
Gaps/Requirements
Current
Competencies
Training
Gaps/Requirements
1.
Required Units of
Competency/Learning
2.
3.
4.
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

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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)
Module
Title/Module of
Instruction
Gaps
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012
Duration (hours)

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Revision # 01
TRAINING PLAN
Qualification: ____________________________
Trainees Training
Requirements
Training
Activity/Task
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012
Mode of
Training
Staff
Facilities/Tools
and Equipment

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Revision # 01
Assessment
Venue
Method
Date
and
Time
Technical Education and Skills Development Authority

___(your institution)___
TRAINEES RECORD BOOK
I.D.
Trainees No._______________
NAME: ___________________________________________________
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

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Revision # 01
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.
QUALIFICATION: Tour guiding NC II

TRAINING DURATION:____________________________
TRAINER: __________________________________________________
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 trainees document on file.
THANK YOU.
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
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

Issued by:
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Revision # 01
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

Issued by:
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Revision # 01
NOTES:
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

Issued by:
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Revision # 01
Unit of Competency: 1 PREPARE PIPES FOR INSTALLATION

NC Level I
Learning
Outcome
Task/Activity
Required
Date
Instructors
Accomplished Remarks
1. Lay out
measurements
2. Cut pipe
within the
required
length and
according to
job
requirements
3. Thread
pipes in
accordance
with standard
thread
engagement
Unit of Competency: 2 PERFORM MINOR CONSTRUCTION

WORKS
NC Level I
Learning
Outcome
Task/Activity
Required
Date
Instructors
1. Perform
piping lay
outs
2. Cut pipes
through
walls and
floors
____________________
__________________
___________________
Trainees Signature
Trainers Signature
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012
Trainees Signature
Signature

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Revision # 01
______________________
Trainers
Unit of Competency:
CONECTIONS
MAKE
PIPING
JOINTS
AND
NC Level I
Learning
Outcome
Task/Activity
Required
1. Fit-up
joints and
fittings for
PVC pipe
2. Perform
threaded
pipe joints
and
connections
3. Caulk
joints\
_____________________
Date
Instructors
Unit of Competency: 4 PERFORM SINGLE UNIT PLUMBING

INSTALLATION AND ASSEMBLES
NC Level I
Learning
Outcome
______________________
Trainees Signature
Trainers Signature
Trainees Signature
Date Developed:
July 2010
Date Revised:
Templates
Developed by:
NTTA
February 2012

Issued by:
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Revision # 01
Date
Accomplishe
d
Instructor
s Remarks
1. Prepare for
plumbing works
2. Install pipe
and fittings
3. Install hot and
cold water supply
4. Install/assemb
le plumbing
fixtures
_____________________
Trainers
Methodology Level I
Task/Activity
Required
____________________
Trainers Signature
Unit of Competency: 5 PERFORM PLUMBING REPAIR AND

MAINTENANCE WORKS
NC Level I
Learning
Outcome
Task/Activity
Required
1. Clear
clogged
pipes
2. clear
clogged
fixtures
______________________
Date
Instructors
____________________
Trainees Signature
Trainers Signature
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

Issued by:
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Revision # 01
TRAINEES 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
Trainees
Initial
Supervisors
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
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

Issued by:
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Revision # 01
Average Ratings
PREPARATION
1.
2.
3.
4.
Average
Workshop layout conforms

with the components of a
CBT workshop
Number of CBLM is
sufficient
Objectives of every training
session is well explained
Expected activities/outputs
are clarified
General Average
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

Issued by:
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NTTA
Revision # 01
Facilitate
Learning
Session
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

Issued by:
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Revision # 01
Training Activity Matrix
Training Activity
Trainee
Facilities/Tools
and Equipment
Venue
(Workstation/
Area)
Date &
Time
Remarks
Prayer
Recap of Activities
8:00 AM
to 8:30
AM
All
trainees
Unfreezing Activities
Feedback of Training
Rejoinder/Motivation
(List down all

Facilities/Tools
and Equipment
needed for the
workstation and
activities here)
(Specific Activities of
each Trainee for the
day here)
each Trainee 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
Name of
Workstation 2
observations
on the
progress of
each trainee
for the day
will be
written here
day here)
(List down all

Facilities/Tools
and Equipment
needed for the
workstation and
activities here)
Name of
Workstation 3
day here)
(List down all

Facilities/Tools
and Equipment
needed for the
workstation and
activities here)
Name of
Workstation 4
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012
observations
on the
progress of
each trainee
for the day
will be
written here
observations
on the
progress of
each trainee
for the day
will be
written here

Issued by:
Page 68 of 61
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Revision # 01
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

Issued by:
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NTTA
Revision # 01
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

Issued by:
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Revision # 01
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

Issued by:
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NTTA
Revision # 01
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

Issued by:
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Revision # 01
Minutes of the Meeting Template

Minutes of the Meeting
Focus Group Discussion
Date: ________________________
Agenda:
Competency-based Training Delivery
Present:
1.
2.
3.
4.
____________
____________
____________
____________
CBT Concerns
1.
CBT Layout
2.
Monitoring of
Attendance
Utilization of work
area
Orientation
CBT
Roles
TR
CBLM
Facilities
Evaluation system
RPL
3.
4.
1.
2.
3.
4.
5.
6.
7.
8.
1.
2.
3.
Teaching methods
and technique
Monitoring of
learning activities
Achievement chart
Progress chart
Feedback
4.
Slow learners
9.
5.
Discussions
Resolutions/Agreement
Other concerns
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

Issued by:
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Revision # 01
Training Evaluation Report

1.
Title of the Report
2.
Executive summary
3.
Rationale
4.
Objectives
5.
Methodology
6.
Results and discussion

This is the body of the report.
parts:
It should contain the following
Data interpretation
Data analysis
Conclusion
7.
Recommendation
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

Issued by:
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Revision # 01
Maintain
Training
Facilities
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

Issued by:
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Revision # 01
Template #1
OPERATIONAL PROCEDURE
Equipment Type
Equipment Code
Location
Operation Procedure:
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

Issued by:
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Revision # 01
Template #2
HOUSEKEEPING SCHEDULE
Qualification
Station/Bldg
Welding (WAF)
Area/Section
In-Charge
Responsible
Person
ACTIVITIES
Schedule for the 2nd Semester, 2011

Daily
Every
other
Day
Weekly
Every
15th
Day
Month
ly
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
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

Issued by:
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Revision # 01
7. Clean, inspect air

conditioning equipment:
keep screen and filter

free from dust/rust
Check selector knobs if

in normal positions and
are functional
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 waterclogged 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
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

Issued by:
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NTTA
Revision # 01
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
materials
of
waste
(Follow waste segregation

system)
Template #3
GMAW WORKSHOP HOUSEKEEPING SCHEDULE
DAILY TASK
YES
NO
YES
NO
YES
NO
Dispose 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
Clean 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
Conduct 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
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

Issued by:
Page 79 of 61
NTTA
Revision # 01
Template #4
WELDING EQUIPMENT MAINTENANCE SCHEDULE*
8 HOURS
50 Hours
100 HOURS
1.
1.
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

Issued by:
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Revision # 01
Template #5
EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE
EQUIPMENT CODE
LOCATION
Schedule for the Month of March
ACTIVITIES
MANPOWER
Daily
Every
Other
Day
Weekly
Every
15th
Day
Monthly
Remarks
1. Check panel board, and

circuit breakers
electrical connections,
cables and outlets
1.
2.
Clean and kept dry

Parts are wellsecured/attached
3.
Properly labeled
2. Check Mig gun (nozzle,
contact tip, diffuser)
and ground cable:
1.
2.
Clean and kept dry

Parts are wellsecured/ attached
3.
Inspect for damages
and replace parts if
necessary
3. Check adjustment
levers if functional
(amperages/speed); if
not, calibrate
4. Check Gas cylinder
outfit for any
abnormality
1.
2.
3.
4.
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.
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

Issued by:
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Revision # 01
Template #6
WORKSHOP INSPECTION CHECKLIST
Qualification
Area/Section
YES
In-Charge
NO
INSPECTION ITEMS
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
Remarks:
Inspected by:
Date:
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

Issued by:
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Revision # 01
Template #7
EQUIPMENT MAINTENANCE INSPECTION CHECKLIST
Equipment Type
Property Code/Number
Location
YES
:
:
:
NO
INSPECTION ITEMS
Remarks:
Inspected by:
Date:
Date Developed:
July 2010
Trainers
Methodology Level I
Date Revised:
Templates
Developed by:
NTTA
February 2012

Issued by:
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Revision # 01

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Trainers Methodology I

Managing Arrangements for Visitors

Technical Education & Skills Development Authority

Sample Data Gathering Instrument for Trainees

Average grade in:

Average grade in:

Highest Educational Attainment:

Document No. NTTA-TM1-01

Your age: 62 y.o.

National Certificates acquired and NC level

Visual - The visual learner takes mental

Document No. NTTA-TM1-01

Kinesthetic - described as the students in

Auditory- a learner who has the ability to

Activist - Learns by having a go

Reflector - Learns most from activities where

Theorist - Learns most when ideas are linked

Pragmatist - Learns most from learning

Document No. NTTA-TM1-01

FORM 1.1 SELF-ASSESSMENT CHECK

1. Research information relevant to Tour Itinerary

1.2 Arrange information

2. Manage Arrangements for Visitors

2.2 Manage tour arrangements

2.3 Resolve complaints and other emergencies

2.4 Perform post departure activities

3. Accompany and Guide Visitors in Accordance with the

3.2 Guide Tourists

3.3 Deliver information and commentaries

3.4 Resolve complaints and other emergencies

3.5 Perform post departure activities

3.6 Develop tour guide-tour driver work relationship (teamwork)

Document No. NTTA-TM1-01

Evidences/Proof of Current Competencies (Sample)

COC from TESDA

Submit certified true

Submit certified true

Accompany and 1.Training certificates

Document No. NTTA-TM1-01

Identifying Training Gaps

1.1 Source information

Manage arrangements for Visitors 3. Accompany and

2.1 Perform pre arrival checks

2.1 Perform pre-arrival

2.2 Manage tour arrangements

2.2 Manage tour

2.3 Resolve complaints and other

2.3 Resolve complaints

2.4 Perform postdeparture activities.

3. Accompany and guide visitors in accordance with the tour itinerary

3.1 Perform pre-arrival

3.3 Deliver information and

3.3 Deliver information

3.4 Resolve complaints and other

3.4 Resolve complaints

3.5 Perform post departure

3.5 Perform post

3.6 Develop tour guide-tour

3.6 Develop tour guidetour driver relationship

Document No. NTTA-TM1-01

Form No. 1.4: Training Needs (Sample)

2.Manage tour arrangements

Document No. NTTA-TM1-01