This training plan outlines the requirements, activities, staff, facilities, and assessment methods for a Bread and Pastry Production NC II traineeship from October 23-27, 2022. The training will be held at an industry partner's venue from 8:00 am to 5:00 pm daily, with on-the-job learning led by a trainer, manager, and supervisor using the necessary tools and equipment. Trainees will be assessed through demonstrations with oral questioning to check their mastery of the chosen core learning outcomes. The training plan was prepared by the listed trainer and approved by the school head and manager.

1. BREAD AND PASTRY PRODUCTION NC II
_
Trainees’
Training
Requirements
Training
Activity/Task
Mode of
Training
Staff
Facilities/Tools
and Equipment
Venue
Assessment
Method
Date and
Time
CHOSEN CORE
Learning
Outcomes
On the Job
Training
Trainer,
Manager,
Supervisor,
Staff and
Crew
Tools and
Materials needed
for every LO
Name of
Industry
Partner
Demonstratio
n with Oral
Questioning
October
23-27,
2022
8:00 am –
5:00 pm
TRAINING PLAN

2. PREPARED BY:
MARK CARLOS S. SISON
Trainer, Driving NC II
APPROVED BY:
______________________________________________
SUSANA E. TANDOC
School Head
_____________________________________________
CHRISTIAN DARYL F. SINLAO
Manager