Training Matrix Activity
Training Activity Trainee Facilities/Tools and Venue Date and Time Remarks
Equipment (Workstation/Area)
Prayer
Recap of Activities All Trainees May 6,2021
Feedback of Training 8:00AM to 8:30
Motivation for Training AM
UNIT OFCOMPETENCY 1: PREPARE AND PRODUCE BAKERY PRODUCTS
Read Information 1.1-1 on Abalos, Norvin A CBLM Learning Resource Area 8:30 AM to 9:00 After read Information
Measurement,Selection , AM Sheet 1.1-1 , answer self
weighning and check .1-1 compare to
Substitution of Ingredients Answer Key 1.1-1, then
proceed to Task Sheet
Almonte, Ronalyn Practical Work Area 9:00 AM to10:00
D. Butter (Workstation 1) AM Perform Task 1.1-1 on
Perform Task Sheet 1.1-1 Benitez, Shela May
Sugar Perform measuring
on measuring ingredients O.
Brown Sugar ingredients
properly Flour
Water/Milk
Mixing Bowls
Measuring
spoon
Spatula
UNIT OFCOMPETENCY 2: PREPARE AND PRODUCE PASTRY PRODUCTS
Read Information Sheet Cerdan, Alyssa F. CBLM Learning Resource Area 10:00 AM to After read Information
2.1-2 on Baking tools and 10:30AM Sheet 2.1-2 on Baking
equipment tools and equipment,
answer self check 2.1-2
,compare to Answer Key
2.1-2, then proceed to
Cruz, Vinky A. Practical Work Area Task Sheet 2.1-2,
Dela Cruz, Joshua (Workstation 2) 10:30AM to
Perform Task 2.1-2 on M. Mixing bowl 12:00pm
Mis- en- place Measuring Perform Task 2.1-2 on
cups and Mis-en- place
spoon
Spatula Evaluate Performance
Pastry blender using performance
Mixer checklist 2.2-1
Wire whisk
Pastry brush
L U N C H B R E A K 12:00 PM TO 1:00PM
UNIT OF COMPETENCY 3 : PREPARE AND PRESENT GATEAU, TORTES AND CAKES
Read Information Sheet Dela Cruz,Jovelyn CBLM Learning Resource Area 1:00pm to After read Information
3.3-1 on V. 1:30pm Sheet answer self check
Prepare a variety of 3.3-1 ,compare to Answer
fillings, coating/icing and Key 3.3-1, then proceed
decorations for to Task Sheet 3.3-1
gateaux,tortes and cakes
Diaz, Mark Cake Practical Work Area 1:30pm to
William G. Icing (Workstation 3) 2:30pm
Perform Task 3.3-1on Flores,Ryan Flores Sprinkles
Decorating cakes for B. Chocolate Perform Task 3.3-1on
gateaux,tortes and cakes Chips Decorating cakes for
using coating,icing , and Decorator gateaux,tortes and cakes
decorations according to Piping bag using coating,icing , and
standard recipes and Pastry Tip decorations according to
customer requests Rubber standard recipes and
Scrapper customer requests
Evaluate Performance
using performance
checklist 3.3-1
UNIT OF COMPETENCY 4: PREPARE AND DISPLAY PETITS FOURS
Read Information Sheet Garcia, Matt CBLM Learning Work Area 2:30 pm to After read Information
4.4-1 on store at correct Raiñel C. 3:00pm Sheet answer self check
temperature and 4.4-1
conditions of petit fours Compare to Answer Key
4.4-1
Caramelized Practical Work Area
Perform Task Sheet 4.4-1 Gonzales, Krizzia petit fours (Workstation 4) 3:00pm to Perform Task Sheet 4.4-1
on How to package Mae C Paper bag 3:30pm on How to package
Caramelized Petit Fours Hinampas, Plastic bag Caramelized Petit Fours
Kimberly Ann G. Scissors
Box Evaluate Performance
Ribbon using performance
checklist 4.4-1
UNIT OF COMPETENCY 5: PRESENT DESSERTS
Read Information Sheet Macam, Jayson C. CBLM Learning Work Area 3:30pm to After read Information
5.5-1 on Identify factors to Martinez, 4:00pm Sheet answer self check
consider in plating and Janarrah P. 5.5-1, Compare to Answer
presenting desserts Key 5.5-1
Various size of Practical Work Area
Perform Task Sheet 5.5-1 Montemayor, Arvin plate (Workstation 5) 4:00pm to Perform Task Sheet 5.5-1
on Plate and present Lloyd A. Nuts 4:30pm on Plate and present
desserts Chocolate desserts
chips
Fruits Evaluate Performance
Cookies using performance
checklist 5.5-1
All Trainees Housekeeping 4:30-5:00
