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Sample presentation in Trainer's Methodology 1
- 1. WELCOME
- 2. MT. CARMEL AGRI-TOURISM AND TRAINING CENTER, INC. Sitio Galicia Monggoc, Pidigan , Abra
- 3. VISION & MISSION Mt. Carmel Agri-Tourism and Training Center, Inc. produces competent trainees equipped with technical skills, positive attitude and knowledge through quality trainings in Agri-fishery, Construction, Tourism and Garment sectors. Mt. Carmel Agri-tourism and Training Center, Inc. is the best and most trusted training provider and Assessment Center in agri-fishery, construction, tourism and garment sectors in the Province of Abra.
- 8. COMPETENCY- BASED TRAINING It is a training delivery approach that focuses on the competency development of the learner as a result of the training. Emphasizes on what the learner can actually do.
- 9. TRADITIONAL VS CBT TEACHER CENTERED STUDENT CENTERED CONTENT BASED. PERFOMANCE BASED. EMPHASIZED ON INPUTS. EMPHAZED ON OUTPUTS EMPHASIZES ON WHAT YOU KNOW. EMPHASIZES ON WHAT YOU CAN DO.
- 10. 1 2 3 4 5 10 Principles of Competency- Based Training . Training is based on curriculum developed from the competency standards. Learning is competency-based or modular in structure. Training delivery individualized and self-paced. Training is based on work that must be performed. Training materials are directly related to the competency standards and curriculum.
- 11. 6 7 8 9 10 10 Principles of Competency- Based Training . Assessment of learners based in the collection of evidences of work performance based on industry or organizational required standards. Training is based on and off the job components. The system allows Recognition of Prior Learning. The system allows for learner to enter and exit programs at different times and levels and to receive an award for competencies attained at any point. Approved training programs are nationally accredited by UTPRAS
- 12. 6 evaluating progress and consultation. 5 providing assistance 4 assigning tasks to trainees 3 involved in giving demonstrations 2 Assist and evaluates student achievement 1 Serves as a team member to determine what is to be learned Role of the CBT Trainer
- 13. Role of the CBT Trainee Select what they want to learn and when within reason Lean at their own rate within program guidelines Request to receive credit for what they already know Choose how they want to learn: individually, one on one or small group Responsible for what they learn and when they learn it Decide when they are ready to perform a task or demonstration. Help develop personalized prescription for learning Compete against job standards and not against each other. Know what they are expected to know after completing each program. Evaluate own progress. Move freely in the workshop, lab and training center Know they will be rated on performance 1 2 3 4 5 6 7 8 9 10 11 12
- 14. Trainer observes performance CBT PROCESS FLOW • Administer RPL • Orientation • Role of trainer/trainee TRAINEE ENTERS THE PROGRAM Trainee select competency and receive instruction • Administer Learning Contract • Organize learning strategy • Provide materials • Introduce CBLM materials • Introduce the Use of Achievement Progress Report learning Review package View multimedia materials Use manuals Observe demonstration Practice skills in workshop Receive assistance and advise Trainee practices task Trainee Rates own performanc e Trainer Rates performance NO NO NO Satisfactorily Performed Competency ? YES YES Have enough Competencies been achieved? Undergo Nat’l Assessment Trainee exits program Trainee exits program Have completed all the competencies?
- 15. FRONT PAGE LIST OF COMPETENCIES MODULE CONTENT LEARNING OUTCOME SUMMARY LEARNINGEXPERIENCES INFORMATION SHEET SELF CHECK SELF CHECK ANSWER KEY OPERATIONAL/TASK/ JOB SHEET PERFORMANCE CRITERIA CHECKLIST REFERENCES/ FURTHER READING CBLM PARTS OF COMPETENCY-BASED LEARNING MATERIAL PRELIMIN ARY PAGES INSTRUC TION SHEETS
- 22. www.youtube.com/c/powerupwithpowerpoint 6 Always keep the facilities clean 1 No littering. 5 Phones must be in silent mode 2 No smoking inside the campus 4 Alcoholic beverages are not allowed. 3 Return the tools and materials after using HOUSE RULES
- 23. www.youtube.com/c/powerupwithpowerpoint SORT taking out of unnecessary items SYSTEMATIZE SWEEP indicates the need to keep the workplace clean and neat STANDARDIZE maintaining the workplace in high standard housekeeping by having schedules and checklists 1 2 3 4 SEIRI SEITON SEISO SHEIKETSU SELF DISCIPLINE doing things spontaneously without having to be told 5 SHITSUKE arrangement of necessary items in good order 5 s in a workplace
- 24. TRAINER'S RESOURCE AREA LEARNING RESOURCE AREA CANTEEN E-LEARNING AREA TOOL ROOM SUPPORT SERVICE AREA DISTANCE LEARNING AREA CONTEXTUAL LEARNING RESOURCE AREA PRACTICAL WORK AREA QUALITY CONTROL AREA INSTITUTIONAL ASSESSMENT AREA CR CR CR SHOP LAY-OUT CR TRASH BIN TRASH BIN TRASH BIN TRASH BIN
- 25. CR CR CR SHOP LAY-OUT LEARNING RESOURCE AREA E-LEARNING AREA PRACTICAL WORK AREA SUPPORT SERVICE AREA TOOL ROOM DISTANCE LEARNING AREA CONTEXTUAL LEARNING RESOURCE AREA TRAINER'S RESOURCE AREA CR QUALITY CONTROL AREA CANTEEN TRASH BIN TRASH BIN TRASH BIN TRASH BIN INSTITUTIONAL ASSESSMENT AREA
- 26. SHOP LAY-OUT CR CR CR LEARNING RESOURCE AREA E-LEARNING AREA PRACTICAL WORK AREA SUPPORT SERVICE AREA TOOL ROOM DISTANCE LEARNING AREA CONTEXTUAL LEARNING RESOURCE AREA TRAINER'S RESOURCE AREA CR QUALITY CONTROL AREA CANTEEN TRASH BIN TRASH BIN TRASH BIN TRASH BIN INSTITUTIONAL ASSESSMENT AREA
- 27. BREAD AND PASTRY PRODUCTION NC II 141 HOURS
- 28. MODE OF LEARNING ⚫FLEXIBLE LEARNING. Systems in which students may choose to complete some of their learning on-campus and some of their learning off- campus.
- 29. MODE OF GRADING ⚫You will be graded based on your face to face and online performance, ⚫Attendance (10%), ⚫Practical Work (40%), ⚫Attitude (20%) ⚫Written/interview (30%) *****PASSING GRADE- 80%)
- 30. www.youtube.com/powerupwithpowerpoint 1 3 2 CORE COMPETENCIES Prepare and produce bakery products Prepare and produce pastry products Prepare and present gateaux, tortes and cakes 4 Prepare and display petits fours 5 Present desserts
- 32. www.youtube.com/powerupwithpowerpoint Commis - Baker A person has achieved this qualification is competent to be: