Date: _____________________

Dear Respondent,

This researcher is currently conducting a study titled “LEARNERS’

READINESS ON THE NATIONAL COMPETENCY ASSESSMENT: BASIS FOR
TRAINING PLAN” I would like to request you to be one of the respondents for this
study and help me establish truthful base-data.

Your responses to the attached questionnaire, including your identity will be

kept with utmost confidentiality. Kind regards.

CEASAR RYAN G. ASUNCION

Researcher

Instruction: Please provide appropriate answers to the questions below.

I. Personal Profile of the Respondents

Direction: Please supply the information requested on the space provided.

A. Sex : _____________________________________

B. Average Family Monthly Income : ______________________________________

D. Distance of home from School: _____________________________

______________________________________________________________________________

II.LEARNERS’ READINESS ON THE NATIONAL COMPETENCY

ASSESSMENT: BASIS FOR TRAINING PLAN

Direction: Below are the statements about learners’ readiness on the national
competency assessment: basis for training plan. Please rate each statement
according to the extent of your personal knowledge.

Rate the following statements according to the scale below:

Range Interpretation
5 Always
4 Oftentimes
3 Sometimes
2 Seldom
1 Almost Never
PERFORM BREAD AND 5 4 3 2 1
PASTRY PRODUCTION

1. Select, measure and weigh

ingredients according to recipe
requirements

2. Prepare variety of bakery and

patissiers’ products (e.g. bread,
pastry, cake, petits fours)
according to standard mixing
procedures/ formulation/recipes
and desired product
characteristics

3. Select and use appropriate

equipment, tools and utensils

4. Select oven temperature to

bake products in accordance
with desired characteristics,
recipe specifications and
enterprise practices

5. Bake products according to

techniques and appropriate
conditions; and enterprise
requirements and standards*

6. Prepare different types of

desserts according to recipe
specifications, desired product
characteristics and standard
operating procedures

7. Plate and decorate a variety of

dessert products

8. Store and package bakery

products/ desserts

9. Apply food hygiene and safety

principles

10. Demonstrate knowledge on

varieties and characteristics of
products and desserts
CAKE MAKING

1. Select, measure and weigh

ingredients according to recipe
requirements

2. Select and use appropriate

equipment, tools and utensils

3. Prepare sponges and cakes

4. Select oven temperature to

bake cake products

5. Select and prepares fillings

6. Assemble cakes and fillings

7. Decorate and present

gateaux, tortes and cake
products

8. Plate and decorate

cakes/dessert products

9. Apply food hygiene and safety

principles

10. Demonstrate knowledge on

varieties and characteristics of
specialized cakes

Approved:

WILFREDO O. HERMOSORA, EdD

Panel

REY T. ESLABON, PhD

Panel

OPHELIA M. DUAYAN, PhD

Panel