Facilitate

Learning
Session

Date Developed: Document No. CKO 101

October 2018 Issued by:
Portfolio on Facilitate
Date Revised:
Learning Session Page 1
Developed by:
Training Dept.
TESDA
Women’s Center Cookery NC II Crisostomo C.
Mateo Revision # 00
 Training Activity Trainee
Training Activity Matrix Venue
Facilities/Tools Date &
Remarks
and Equipment (Workstation/ Time
Area)
Kevin Perez
Betty Asenjo
Mon Agustin
Cris Galvez
Joy Balais
Kim Alvarez
Prayer Laura Tan Learning
Recap of Activities Isabel Pacate Resource Area 9-09-2015
Unfreezing Activities Tom Gale
Feedback of Training Risa Abad 8:00 AM
Rejoinder / Motivation Roy Valdez to 8:30
Michael Santo AM
Fred Bugay
Nanie Tuason
Peter Co
Nelly Gabriel
Boy Corpuz
Mario
Tanchoco

•Read Info Sheet 5.1-1 on

Roy Valdez Info Sheet 5.1-1 9-09-2015
History of Sandwiches
Michael Santo
Trainees to be
Fred Bugay Learning 8:30 am –
•Answer Self– Check 5.1-1 issued 2 Info
Nanie Tuason Self Check 5.1-1 Resource Area 9:30 am
Sheets.
•Compare answers with Peter Co
Answer Key 5.1-1 Answer Key 5.1-
1
•Read Info Sheet 5.1-2 on
Tools and Equipment Roy Valdez Info Sheet 5.1-2 9-09-2015
Michael Santo
•Answer Self– Check 5.1-2 Fred Bugay Trainees will
9:30 am –
Nanie Tuason Self Check 5.1-2 Learning proceed to
•Compare answers with 10:30 am
Peter Co Resource Area Distance
Answer Key 5.1-2
Answer Key 5.1- Learning Area
2

•View and Listen to Trainer’s Distance 9-09-2015 All got

Power point on Proper use Roy Valdez •Projector Learning Area Satisfactory
with Tools, and Equipment Michael Santo •Laptop 10:30 am remarks in
Fred Bugay – 12:00 nn the oral
•Answer Trainer’s Oral Nanie Tuason questioning
Question
Date Developed: Document No. CKO 101
October 2018 Issued by:
Portfolio on Facilitate
Date Revised:
Learning Session Page 2
Developed by:
Training Dept.
TESDA
Women’s Center Cookery NC II Crisostomo C.
Mateo Revision # 00
 Peter Co

•Read Info Sheet 5.1-3 on Info Sheet 5.1-3

safe practice in your work Roy Valdez Trainees will
environment 9-09-2015
Michael Santo take written
Learning
Fred Bugay Self Check 5.1-3 exam after
•Answer Self– Check 5.1-3 Resource Area 1:00 pm –
Nanie Tuason reading Info
2:00 pm
•Compare answers with Peter Co Answer Key 5.1- Sheet.
Answer Key 5.1-3 3
Task Sheet 5.1-
• Observe trainer 3 9-09-2013
demonstrate Mise en place Roy Valdez
Performance Practical Work
in accordance to the safe Michael Santo To be
Criteria Area 2:00 pm –
work practice in work Fred Bugay facilitated by
Checklist 4:00 pm
environment. Nanie Tuason Chef Ernie
Kitchen Tools
•Perform Task sheet 5.1-3 Peter Co
and Equipment
Ingredients
• Read info sheet 5.2-1 on Kevin Perez Info Sheet 5.2-1 9-09-2015
Components and Ingredients Betty Asenjo Contextual
of a Sandwich Mon Agustin Self Check 5.2-1 Learning 8:30am –
Nelly Gabriel Laboratory 9:30 am Trainees to be
•Answer Self–Check 5.2-1 Answer Key 5.2- issued 2 Info
1 Sheets
•Compare answers with
Answer Key 5.2-1

• Read info sheet 5.2-2 on Kevin Perez Info Sheet 5.2-2 9-09-2015
Types of Sandwiches Betty Asenjo Contextual Trainees will
Mon Agustin Self Check 5.2-2 Learning 9:30am – proceed to
•Answer Self–Check 5.2-2 Nelly Gabriel Laboratory 10:00 am Learning
Answer Key 5.2- Resource Area
•Compare answers with 2 after break
Answer Key 5.2-2
•Listen to Trainer’s Power Kevin Perez •Projector Learning 9-09-2015
point and lecture on Types Betty Asenjo •Laptop Resource Area Mon failed the
of Sandwiches. 10:30am – oral test.
Mon Agustin
12:00 nn Research
•Answer Trainer’s Oral Nelly Gabriel work was
Question assigned.

• Read info sheet 5.2-3 on Kevin Perez Info Sheet 5.2-3 9-09-2015
Procedure in Making Betty Asenjo Distance
Sandwiches Mon Agustin Self Check 5.2-3 Learning Area 1:00 pm–
Proceed to
Nelly Gabriel 1:30 pm
Service
•Answer Self–Check 5.2-2 Answer Key 5.2-
Support Area
3
•Compare answers with
Answer Key 5.2-2

Date Developed: Document No. CKO 101

October 2018 Issued by:
Portfolio on Facilitate
Date Revised:
Learning Session Page 3
Developed by:
Training Dept.
TESDA
Women’s Center Cookery NC II Crisostomo C.
Mateo Revision # 00
• Observe trainer perform Kevin Perez •Task sheet 5.2- 9-09-2015
the proper procedure in Betty Asenjo 3
making sandwiches Mon Agustin •Performance Service 1:30 pm-
To be
Nelly Gabriel Criteria Support Area 4:00 pm
facilitated by
•Perform Task sheet 5.2-3 Checklist
Chef Jun
•Kitchen tools
and Equipment
•Ingredients

Venue
Facilities/Tools Date &
Training Activity Trainee Remarks
and Equipment (Workstation/ Time
Area)

• Read info sheet 5.3-1 on Cris Galvez Info Sheet 5.3-1

Sandwich Presentation Joy Balais 9-09-2015
Kim Alvarez Self Check 5.3-1 Trainees to be
•Answer Self–Check 5.3-1 Laura Tan Distance
8:30 am- issued 2 Info
Answer Key 5.3- Learning Area
•Compare answers with 9:00 am Sheets
1
Answer Key 5.3-1

Cris Galvez
•View and listen to trainer’s
Joy Balais All trainees
lecture about structuring 9-09-2015
Kim Alvarez •Projector gave
and sandwich Distance
Laura Tan •Laptop satisfactory
Learnng Area
9:00 am – answers to
•Answer Trainer’s Oral
10:00 am the oral exam
Question
•Observe trainer Cris Galvez •Task Sheet 9-09-2015
demonstrate sandwich Joy Balais 5.3.1
Kim and
presentation for services Kim Alvarez •Performance 10:00 am
Laura are
Laura Tan Criteria Practical Work – 11:00
assigned
•Perform Task sheet 5.3-1 Checklist Area am
dishwashers
• Kitchen tools
for the day
and Equipment
•Ingredients
• Read information sheet Cris Galvez •Info Sheet 5.3- 9-09-2015
5.3-2 on Sandwich Styles Joy Balais 2
Kim Alvarez •Self Check 5.3- Contextual 1:00 pm – Group
•Answer Self–Check 5.3-2 Laura Tan 2 Learning 1:30 pm discussion
•Answer Key Laboratory will follow
•Compare answers with 5.3-2
Answer Key 5.3-2
• Read info sheet 5.3-3 on Cris Galvez •Info Sheet 5.3- 9-09-2015
Joy Balais 3 Trainees to
Techniques to maintain
Kim Alvarez •Self Check 5.3- Contextual 1:30 pm – proceed to
optimum quality of
Laura Tan 3 Learning 2:00 pm Learning
ingredients
•Answer Key Laboratory Resource Area
•Answer Self Check 5.3-3
5.3-3 to listen to the
•Compare answers with
lecture.
Answer Key 5.3-3

Date Developed: Document No. CKO 101

October 2018 Issued by:
Portfolio on Facilitate
Date Revised:
Learning Session Page 4
Developed by:
Training Dept.
TESDA
Women’s Center Cookery NC II Crisostomo C.
Mateo Revision # 00
 9-09-2015
•Listen to lecture on Cris Galvez •Projector Learning 2:00 pm –
Techniques to maintain Joy Balais •Laptop Resource Area 3:00 pm Show
optimum quality of Kim Alvarez powerpoint
ingredients. Laura Tan presentation
•Answer Trainer’s Oral
Question

Venue
Facilities/Tools Date &
Training Activity Trainee Remarks
and Equipment (Workstation/ Time
Area)

Isabel Pacate Info Sheet 5.4-1

• Read info sheet 5.4-1 on Tom Gale
Utilization of ingredients Risa Abad Self Check 5.4-1 9-09-2015
Trainees to be
leftovers and trimmings Boy Corpuz Distance
issued 3 Info
•Answer Self–Check 5.4-1 Mario Answer Key 5.4- Learning Area 1:30 pm –
Sheets
Tanchoco 1 2:00 pm
•Compare answers with
Answer Key 5.4-1
• Read info sheet 5.4-2 on Isabel Pacate Isabel will be
Info Sheet 5.4-2
temperatures for sandwich Tom Gale assigned to
9-09-2015
making Risa Abad prepare the
Self Check 5.4-2 Distance
•Answer Self–Check 5.4-2 Boy Corpuz packaging
Learning Area 2:00 pm –
Mario materials to
•Compare answers with Answer Key 5.4- 2:30 pm
Tanchoco be used for
Answer Key 5.4-2 2
demo.
• Read information sheet Isabel Pacate Info Sheet 5.4-3
Trainees will
5.4-3 on Proper Sandwich Tom Gale
9-09-2015 proceed to the
Packaging Risa Abad Self Check 5.4-3
Learning Practical
•Answer Self–Check 5.4-3 Boy Corpuz
Resource Area 3:00 pm – Work Area for
Mario Answer Key 5.4-
•Compare answers with 3:30 pm the
Tanchoco 3
Answer Key 5.4-3 demonstration
Isabel Pacate •Task Sheet5.4-
• Observe trainer
Tom Gale 3 9-09-2015
demonstrate how to package Oral exam to
Risa Abad •Performance Practical Work
sandwiches be given after
Boy Corpuz Criteria Area 4:00 pm –
the
Mario Checklist 5:00 pm
•Perform Task sheet 5.4-3 performance
Tanchoco •Sandwiches
task.
•Packaging
Materials

Date Developed: Document No. CKO 101

October 2018 Issued by:
Portfolio on Facilitate
Date Revised:
Learning Session Page 5
Developed by:
Training Dept.
TESDA
Women’s Center Cookery NC II Crisostomo C.
Mateo Revision # 00
 Minutes of the Meeting

Minutes of the Meeting

Focus Group Discussion

Date: 10/30/18 5
Agenda: Competency-based Training Delivery
Present:
1. Crisostomo Mateo
2. Eva Azul
3. Aldrin Bartleo
4. Marichu Diaz

CBT Concerns Discussions Resolutions/Agreement

1. CBT Layout The facility should be
accessible to the
trainees even after
every activity.
2. Monitoring of Attendance must be
Attendance monitored everyday
by the facilitator.
3. Utilization of work Determine the
area number of students
who will use the work
Planning of session must
be in accordance with
the proximity of the
facility to the next area
of activity.
In case of absence, no
make-up sessions will be
given.
Plan the schedule of the
activity one week before
the use of facility area.

Date Developed: Document No. CKO 101

October 2018 Issued by:
Portfolio on Facilitate
Date Revised:
Learning Session Page 6
Developed by:
Training Dept.
TESDA
Women’s Center Cookery NC II Crisostomo C.
Mateo Revision # 00
 area and time of use.
4. Orientation Trainees’ orientation Orientation of trainees
a. CBT took so long. must be direct, clear and
b. Roles Students did not concise.
c. TR
clearly understand
d. CBLM
e. Facilities the course objectives.
f. Evaluation system

5. RPL Some students did Prior to the orientation,

not submit their the student must be
certificates on time. informed that all relevant
certificates must be
submitted on the
orientation day as basis
for recognition of prior
learning.
6. Teaching methods The delivery was well Enhance visual
and technique presented but lacks presentation.
visuals.
7. Monitoring of Not updated. Should be monitored
learning activities often by the trainer.
a. Achievement
chart
b. Progress chart
8. Feedback Euphemistic Avoid using offensive
approach words.
9. Slow learners Lacks motivation Must be given more task
from the trainers. sheets for practice.
10. Other N/A N/A
concerns

Date Developed: Document No. CKO 101

October 2018 Issued by:
Portfolio on Facilitate
Date Revised:
Learning Session Page 7
Developed by:
Training Dept.
TESDA
Women’s Center Cookery NC II Crisostomo C.
Mateo Revision # 00
 TRAINING SESSION EVALUATION FORM

INSTRUCTIONS:

This post-training evaluation instrument is intended to measure how

satisfactorily your trainer has done his job during the whole duration of
your training. Please give your honest rating by checking on the
corresponding cell of your response. Your answers will be treated with
utmost confidentiality.

Use the following rating scales:

5- Outstanding

4- Very Good/ Very Satisfactory

3- Good/Adequate

2- Fair/ Satisfactory

1- Poor/ Unsatisfactory

Trainers/Instructors

Name of Trainer: 1 2 3 4 5

1. Orients trainees about CBT, the use of CBLM

and the evaluation system.

2. Discusses clearly the unit of competencies and

outcomes to be attained at the start of every
module.

3. Exhibits mastery of the subject/course he/she

Date Developed: Document No. CKO 101

October 2018 Issued by:
Portfolio on Facilitate
Date Revised:
Learning Session Page 8
Developed by:
Training Dept.
TESDA
Women’s Center Cookery NC II Crisostomo C.
Mateo Revision # 00
 is teaching

4. Motivates and elicits active participation from

the students or trainees.

5. Keeps records of evidence/s of competency

attainment of each students/trainees.

6. Instills value of safety and orderliness in the

classrooms and workshops.

7. Instills the value of teamwork and positive work

values

8. Instills good grooming and hygiene

9. Instills value of time

10. Quality of voice while teaching

11. Clarity of language/dialect used in teaching

12. Provides extra attention to trainees and

students with specific learning needs.

13. Attends classes regularly and promptly.

14. Shows energy and enthusiasm while teaching

15. Maximizes use of training supplies and

materials

16. Dresses appropriately.

17. Shows empathy.

18. Demonstrate self-control.

PREPARATION 1 2 3 4 5

19. Workshop layout conforms to the

components of a CBT workshop.

Date Developed: Document No. CKO 101

October 2018 Issued by:
Portfolio on Facilitate
Date Revised:
Learning Session Page 9
Developed by:
Training Dept.
TESDA
Women’s Center Cookery NC II Crisostomo C.
Mateo Revision # 00
 20. Number of CBLM is sufficient.

21. Objectives of every training session are

well explained

22. Expected activities/outputs are clarified.

DESIGN AND DELIVERY 1 2 3 4 5

1. Course contents are sufficient to attain

objectives.

2. CBLM are logically organized and presented.

3. Information sheet are comprehensive in

providing the required knowledge.

4. Examples, illustration and demonstration help

you learn.

5. Practice exercise like Task/Job Sheets are

sufficient to learn required skills.

6. Valuable knowledge is learned through the

contents of the course

7. Training methodologies are effective.

8. Assessment method and evaluation systems are

suitable for trainees and competency

9. Recording of achievements and competencies

acquired is prompt and comprehensive.

10. Feedbacks about the performance of learners

are given immediately.

TRAINING FACILITIES 1 2 3 4 5

1. Training resources are adequate.

2. Training venue is conducive and appropriate

Date Developed: Document No. CKO 101

October 2018 Issued by:
Portfolio on Facilitate
Date Revised:
Learning Session Page 10
Developed by:
Training Dept.
TESDA
Women’s Center Cookery NC II Crisostomo C.
Mateo Revision # 00
 3. Equipment Supplies and Materials are
sufficient.

4. Equipment Supplies and Materials are suitable

and appropriate.

5. Promptness in providing Supplies and Materials

SUPPORT STAFF 1 2 3 4 5

1. Support Staff are accommodating

Comments/ Suggestions:

Date Developed: Document No. CKO 101

October 2018 Issued by:
Portfolio on Facilitate
Date Revised:
Learning Session Page 11
Developed by:
Training Dept.
TESDA
Women’s Center Cookery NC II Crisostomo C.
Mateo Revision # 00