3. About Me
• Bachelor of Science in Psychology (I/O)
• Bread and Pastry Production NCII
• Tourism Promotion Services NCII
Ian Chester P. Gajupo
4.
5. TOPICS
• Competency Based Training
• CBT Approach VS Traditional Approach
• 10 CBT Principles
• Role of Trainer
• Role of Trainees
• Qualifications
• CBLM
• Monitoring Tools
• 9 Learning Areas
• Evaluation System
• Classroom Rules, Etc.
6. What is Competency Based Training?
• A training delivery approach that focuses on the competency development of
the learner as a result of the training.
• CBT emphasizes most on what the learner can actually do
• Focuses on outcomes rather than the learning process;
• It is concerned with the attainment and application of knowledge, skills and
attitude to a specific level of competency
7. CBT Approach vs Traditional Approach
CBT Approach
• Trainers focus on managing learning
• Trainees enter various times throughout
the year
• Different trainees may be training from
different occupations within the same
program
• Trainees moves on the next tasks only
after mastering the task he/she is
currently working
Traditional Approach
• Instructors focus on managing
instruction
• Most students enter at about the
same time
• Students all cover the same material
• Students all proceed from one topic
to the next at the same time
14. Principle #6
Assessment of learners is based in the collection of
evidences of work performance based on industry or
organizational required standards
17. Principle #9
The system allows for learners to enter and exit programs
at different times and levels and to receive an award for
competencies attained at any point.
19. Role of Trainer and the Trainees
As a Trainer, I am...
• Team leader
• Evaluator
• Recorder
• Inter-actor
• Responsible
As Trainees, you are…
• Team member
• Learner/Worker
• Performer
• Inter-actor
• Responsible
20. • Must be able to clean equipment , tools and utensils
• Prepare, portion and plate pastries, breads and other dessert items to
guests in hotels, motels, restaurants, and etc.
• This Qualification is packaged from the competency map of Tourism
Sector (Hotels and Restaurants).
BREAD AND PASTRY PRODUCTION NC II
QUALIFICATION
21. BASIC COMPETENCIES
1. Participate in workplace communication
2. Work in team environment
3. Practice career professionalism
4. Practice occupational health and safety procedures
22. COMMON COMPETENCIES
1. Develop and update industry knowledge
2. Observe workplace hygiene procedures
3. Perform computer operations
4. Perform workplace and safety practices
5. Provide effective customer service
23. CORE COMPETENCIES
1. Prepare and produce bakery products
2. Prepare and produce pastry products
3. Prepare and present gateaux, tortes and cakes
4. Prepare and display petits fours
5. Present desserts
25. Competency Based
Learning Materials (CBLM)
CBLM are learning materials that are well-designed and
carefully developed to give trainees detailed instructions to
guide through the learning process
29. Competent – if he/she had passed the required
tests, had performed the tasks, had completed all
requirements.
Not yet Competent - if otherwise.
*No numerical ratings
*No equivalent in number of units
Rating System
31. Classroom Rules
• Keep the room clean at all times
• Observe silence
• Be polite to staffs
• No smoking and drinking alcoholic beverages in the room
• Respect others at all times
