Data Gathering Instrument for Trainee’s 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, Average grade in: Average grade in:

literacy and English Math
numeracy (LL&N)
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
a. 75 to 79 e. 75 to 79

Cultural and Ethnicity/culture:

language a. Ibanag
background
b. Tagalog
c. Gaddang
d. Paranan
e. Yogad
f. Others( please specify)_____________

Education & Highest Educational Attainment:

general a. Senior High School Graduate
knowledge
b. High School Graduate
c. Some college credit but less than 1 year
d. 1 or more years of college, no degree
e. Associate degree (for example: AA, AS)
f. Bachelor’s degree (for example: BA, AB, BS)
g. with units in Master’s degree
h. Master’s degree (for example: MA, MS,
Meng, Med, MSW, MBA)
i. Professional degree (for example: MD, DDS,
DVM, LLB, JD)
j. With units in Doctoral Level
k. Doctorate degree (for example: PhD, EdD)
Sex a. Male
b. Female
 Characteristics of learners
Age Your age: 26
Physical ability 1. Disabilities
a. Physical impairment
b. Visual impairment
c. Hearing impairment
Specify if not mentioned above
(if any)_____________________
2. Existing Health Conditions (Existing illness
if any)
a. Asthma
b. Heart disease
c. Anemia
d. Hypertension
e. Diabetes
f. Tuberculosis
g. Food Allergies
(please specify if any) ___________________
h. Others(please specify) ___________________
i. None
Work experience in food industry:
Previous
experience with a. Baker
the topic b. Pastry Chef
c. Manager
d. Assistant Manager
e. Crew
f. Cake decorator
g. Supervisor
Specify if not mentioned above:
_______________
Number of work experience: ______

Previous List down trainings related to Bread and

learning Pastry Production (BPP)
experience ___________________________
___________________________
___________________________
National Certificates acquired and NC level
Training Level
completed Certified Bookkeeping NC III
___________________________
___________________________

Special courses Other courses related to Bread and Pastry

 Characteristics of learners

Production (BPP)
a. Bachelor of Science in Hotel and
Restaurant Management (BSHRM)
b. Bachelor of Science in Tourism (BST)
c. Baking and Pastry Culinary Arts degree
d. Others(please specify): Bachelor of Science
in Business Administration major in
Management Accounting

Learning styles
a. Visual
o Likes art more than music
o Have trouble remembering verbal
instructions
o Easily understand information
presented in charts, pictures, or
diagrams
o Can easily recall printed information
b. Kinesthetic
o Like to solve problems by physically
working through them
o Excel in athletics and the performing
arts
o Are coordinated and agile
o Take frequent breaks when studying
c. Auditory
o Excellent listeners
o Need to hear or speak information to
learn it
o Can reproduce letters, symbols or
words by hearing them
o Can repeat or fulfill verbal
instructions
d. Activist
o Enthusiastic
o Improviser
o Pathfinder
o Bold
o Spontaneous
e. Reflector
o Prudent
o Conscientious
o Receptive
o Analytical
 Characteristics of learners

o Exhaustive
f. Theorist
o Methodical
o Logical
o Objective
o Critical
o Organized
g. Pragmatist
o Experimenter
o Practical
o Direct
o Effective
o Realistic
Other needs a. Financially Challenged
b. Working student
c. Solo parent
d. Others(please specify)
___________________________
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.
BASIC COMPETENCIES
CAN I…? YES NO
1. Participate in workplace communication
1.1 Obtain and convey workplace information √
1.2 Participate in workplace meetings and
√
discussions
1.3 Complete relevant work related documents √
2. Work in team environment
2.1 Describe team role and scope √
2.2 Identify own role and responsibility within team √
2.3 Work as a team member √
3. Practice career professionalism
3.1 Integrate personal objectives with organizational
√
goals
3.2 Set and meet work priorities √
3.3 Maintain professional growth and development √
4. Practice occupational health and safety procedures
4.1 Identify hazards and risks √
4.2 Evaluate hazards and risks √
4.3 Control hazards and risks √
4.4 Maintain OHS awareness √
COMMON COMPETENCIES
CAN I…? YES NO
1. Develop and update industry knowledge
1.1 Seek information on the industry √
1.2 Update industry knowledge √
2. Observe workplace hygiene procedures
2.1 Follow hygiene procedures √
2.2 Identify and prevent hygiene risks √
3. Perform computer operations
3.1 Plan and prepare for task to be undertaken √
3.2 Input data into computer √
3.3 Access information using computer √
3.4 Produce/output data using computer system √
3.5 Maintain computer equipment and systems √
4. Perform workplace and safety practices
4.1 Follow workplace procedures for health, safety and
√
security practices
4.2Deal with emergency situations √
4.3 Maintain safe personal presentation standards √
5. Provide effective customer service
5.1 Greet customer √
5.2 Identify customer needs √
5.3 Deliver service to customer √
5.4 Handle queries through telephone, fax machine,
√
internet and email
5.5 Handle complaints, evaluation and
√
recommendations
CORE COMPETENCIES
CAN I…? YES NO
1. Prepare and produce bakery products
1.1 Prepare bakery products √
1.2 Decorate and present bakery products √
1.3 Store bakery products √
2. Prepare and produce pastry products
2.1 Prepare pastry products √
2.2 Decorate and present pastry products √
2.3 Store pastry products √
3. Prepare and present gateaux, tortes and cakes
3.1 Prepare sponge and cakes √
3.2 Prepare and use fillings √
3.3 Decorate cakes √
3.4 Present cakes √
3.5 Store cakes √
4. Prepare and display petit fours
4.1 Prepare iced petit fours √
4.2 Prepare fresh petit fours √
4.3 Prepare marzipan petit fours √
4.4 Prepare caramelized petit fours √
4.5 Display petit fours √
4.6 Store petit fours √
5. Present desserts
5.1 Present and serve plated desserts √
5.2 Plan, prepare and present dessert buffet
√
selection or plating
5.3 Store and package desserts √
Evidences/Proof of Current Competencies

Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation

Current
Proof/Evidence Means of validating
competencies
BASIC COMPETENCIES
Participate in Authenticated copy of
Certificate of
workplace Certificate of
Achievements
communication Achievements.
Authenticated copy of
Work in team Certificate of
Certificate of
environment Achievements
Achievements.
Authenticated copy of
Practice career Certificate of
Certificate of
professionalism Achievements
Achievements.
Practice
Authenticated copy of
occupational Certificate of
Certificate of
health and safety Achievements
Achievements.
procedures
COMMON COMPETENCIES
Develop and Authenticated copy of
Certificate of
update industry Certificate of
Achievements
knowledge Achievements.
Authenticated copy of
Observe workplace Certificate of
Certificate of
hygiene procedures Achievements
Achievements.
Authenticated copy of
Perform computer Certificate of
Certificate of
operations Achievements
Achievements.
Authenticated copy of
Perform workplace Certificate of
Certificate of
and safety practices Achievements
Achievements.
Authenticated copy of
Provide effective Certificate of
Certificate of
customer service Achievements
Achievements.
CORE COMPETENCIES
Prepare and Certificate of Employment Call or personally ask for
produce bakery confirmation from the
products signatories of the
 certificate issued by a
company or an industry.
1. Prepare bakery Call or personally ask for
products confirmation from the
Certificate of Employment signatories of the
certificate issued by a
company or an industry.
2. Decorate and Call or personally ask for
present bakery confirmation from the
products Certificate of Employment signatories of the
certificate issued by a
company or an industry.
3. Store bakery Call or personally ask for
products confirmation from the
Certificate of Employment signatories of the
certificate issued by a
company or an industry.
Prepare and
produce pastry
products
1. Prepare pastry
products
2. Decorate and
present pastry
products
3. Store pastry
products
Prepare and Call or personally ask for
present gateaux, confirmation from the
tortes and cakes Certificate of Employment signatories of the
certificate issued by a
company or an industry.
1. Prepare sponge Call or personally ask for
and cakes confirmation from the
Certificate of Employment signatories of the
certificate issued by a
company or an industry.
2. Prepare and Call or personally ask for
use fillings confirmation from the
Certificate of Employment signatories of the
certificate issued by a
company or an industry.
3. Decorate cakes Certificate of Employment Call or personally ask for
confirmation from the
 signatories of the
certificate issued by a
company or an industry.
4. Present cakes Call or personally ask for
confirmation from the
Certificate of Employment signatories of the
certificate issued by a
company or an industry.
5. Store cakes Call or personally ask for
confirmation from the
Certificate of Employment signatories of the
certificate issued by a
company or an industry.
Prepare and Call or personally ask for
display petit fours confirmation from the
Certificate of Employment signatories of the
certificate issued by a
company or an industry.
1. Prepare iced Call or personally ask for
petit fours confirmation from the
Certificate of Employment signatories of the
certificate issued by a
company or an industry.
2. Prepare fresh Call or personally ask for
petit fours confirmation from the
Certificate of Employment signatories of the
certificate issued by a
company or an industry.
3. Prepare Call or personally ask for
marzipan petit confirmation from the
fours Certificate of Employment signatories of the
certificate issued by a
company or an industry.
4. Prepare Call or personally ask for
caramelized petit confirmation from the
fours Certificate of Employment signatories of the
certificate issued by a
company or an industry.
5. Display petit Call or personally ask for
fours confirmation from the
Certificate of Employment signatories of the
certificate issued by a
company or an industry.
6. Store petit Certificate of Employment Call or personally ask for
fours confirmation from the
 signatories of the
certificate issued by a
company or an industry.
Present desserts Call or personally ask for
confirmation from the
Certificate of Employment signatories of the
certificate issued by a
company or an industry.
1. Present and Call or personally ask for
serve plated confirmation from the
desserts Certificate of Employment signatories of the
certificate issued by a
company or an industry.
2. Plan, prepare Call or personally ask for
and present confirmation from the
dessert buffet Certificate of Employment signatories of the
selection or certificate issued by a
plating company or an industry.
3. Store and Call or personally ask for
package desserts confirmation from the
Certificate of Employment signatories of the
certificate issued by a
company or an industry.
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

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
BASIC COMPETENCIES
1. Participate in workplace communication
1.1 Obtain and
Obtain and convey
convey workplace
workplace information
information
1.2 Participate in
Participate in
workplace
workplace meetings
meetings and
and discussions
discussions
1.3 Complete
Complete relevant
relevant work
work related
related
documents
documents
2. Work in team environment
2.1 Describe team Describe team role
role and scope and scope
2.2 Identify own role
Identify own role and
and
responsibility within
responsibility
team
within team
2.3 Work as a team Work as a team
member member
3. Practice career professionalism
3.1 Integrate Integrate personal
personal objectives objectives with
 with organizational
organizational goals
goals
3.2 Set and meet Set and meet work
work priorities priorities
3.3 Maintain Maintain professional
professional growth growth and
and development development
4. Practice occupational health and safety procedures
4.1 Identify hazards Identify hazards and
and risks risks
4.2 Evaluate Evaluate hazards and
hazards and risks risks
4.3 Control hazards Control hazards and
and risks risks
4.4 Maintain OHS Maintain OHS
awareness awareness
COMMON COMPETENCIES
1. Develop and update industry knowledge
5.1 Seek information Seek information on the
on the industry industry
5.2 Update industry Update industry
knowledge knowledge
2. Observe workplace hygiene procedures
2.1 Follow hygiene Follow hygiene
procedures procedures
2.2 Identify and Identify and
prevent hygiene risks prevent hygiene risks
3. Perform computer operations
3.1 Plan and prepare
Plan and prepare for
for task to be
task to be undertaken
undertaken
3.2 Input data into Input data into
computer computer
3.3 Access
Access information
information using
using computer
computer
3.4 Produce/output
Produce/output data
data using computer
using computer system
system
3.5 Maintain Maintain computer
computer equipment and systems
 equipment and
systems
4. Perform workplace and safety practices

4.1 Follow workplace Follow workplace

procedures for health, procedures for health,
safety and security safety and security
practices practices
4.2 Deal with Deal with emergency
emergency situations situations
4.3 Maintain safe
personal Maintain safe personal
presentation presentation standards
standards
5. Provide effective customer service

5.1 Greet customer Greet customer

5.2 Identify customer

Identify customer needs
needs
5.3 Deliver service to Deliver service to
customer customer
5.4 Handle queries
Handle queries through
through telephone, fax
telephone, fax machine,
machine, internet and
internet and email
email
5.5 Handle Handle complaints,
complaints, evaluation evaluation and
and recommendations recommendations
CORE COMPETENCIES

1. Prepare and produce bakery products

1.1 Prepare bakery Prepare bakery

products products
1.2 Decorate and Decorate and
present bakery products present bakery
products
1.3 Store bakery Store bakery products
products
2. Prepare and produce pastry products

2.1 Prepare pastry Prepare pastry

products products
2.2 Decorate and Decorate and
present pastry products present pastry
 products
2.3 Store pastry Store pastry
products products
3. Prepare and present gateaux, tortes and cakes

3.1 Prepare sponge Prepare sponge and

and cakes cakes
3.2 Prepare and use Prepare and use
fillings fillings
3.3 Decorate cakes Decorate cakes

3.4 Present cakes Present cakes

3.5 Store cakes Store cakes

4. Prepare and display petit fours

4.1 Prepare iced Prepare iced petit

petit fours fours
4.2 Prepare fresh Prepare fresh petit
petit fours fours
4.3 Prepare Prepare marzipan petit
marzipan petit fours fours
4.4 Prepare
Prepare caramelized
caramelized petit
petit fours
fours
4.5 Display petit
Display petit fours
fours
4.6 Store petit fours
Store petit fours

5. Present desserts

5.1 Present and

Present and serve
serve plated
plated desserts
desserts
5.2 Plan, prepare
Plan, prepare and
and present dessert
present dessert buffet
buffet selection or
selection or plating
plating
5.3 Store and Store and package
package desserts desserts
 Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.

Form No. 1.4: Training Needs

Training Needs Module Title/Module of

Instruction
(Learning Outcomes)
Prepare pastry products
1. Preparing and
Decorate and present pastry products producing pastry
products
Store pastry products