Example of TRAINING GAP for BTLED

1. BREAD AND PASTRY
PRODUCTION
NC II
Present Desserts
Date Developed:
May 2019
Document No.
Issued by:
NTTA
Page 1 of 9
Developed by:
Ma. Ethel Cabaccang
Plan
Training
Session

2. BREAD AND PASTRY
PRODUCTION
NC II
Present Desserts
Date Developed:
May 2019
Document No.
Issued by:
NTTA
Page 4 of 9
Developed by:
Ma. Ethel Cabaccang
Sample 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, literacy
and numeracy
(LL&N)
Average grade in:
English
a. 95 and above
b. 90 to 94
c. 85 to 89
d. 80 to 84
a. 75 to 79
Average grade in:
Math
a. 95 and above
b. 90 to 94
c. 85 to 89
d. 80 to 84
e. 75 to 79
Cultural and
language
background
Ethnicity/culture:
a. Ifugao
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others( please specify)_____________
Education &
general knowledge
Highest Educational Attainment:
a. High School Level
b. High School Graduate
c. College Level
d. College Graduate
e. with units in Master’s degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Sex a. Male
b. Female
Age Your age: _____

3. BREAD AND PASTRY
PRODUCTION
NC II
Present Desserts
Date Developed:
May 2019
Document No.
Issued by:
NTTA
Page 4 of 9
Developed by:
Ma. Ethel Cabaccang
Characteristics of learners
Physical ability 1. Disabilities(if any)_____________________
2. Existing Health Conditions (Existing illness if any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________
Previous experience
with the topic
TM Certificates
a. TQ certified
b. TM graduate
c. TM trainer
d. TM lead trainer
Number of years as a competency trainer ______
Previous learning
experience
List down trainings related to TM
___________________________
___________________________
___________________________
Training Level
completed
National Certificates acquired and NC level
___________________________
___________________________
Special courses Other courses related to TM
a. Units in education
b. Master’s degree units in education
c. Others(please specify) _________________________
Learning styles a. Visual - The visual learner takes mental pictures of
information given, so in order for this kind of learner
to retain information, oral or written, presentations of
new information must contain diagrams and drawings,
preferably in color. The visual learner can't concentrate

4. BREAD AND PASTRY
PRODUCTION
NC II
Present Desserts
Date Developed:
May 2019
Document No.
Issued by:
NTTA
Page 4 of 9
Developed by:
Ma. Ethel Cabaccang
Characteristics of learners
with a lot of activity around him and will focus better
and learn faster in a quiet study environment.
b. Kinesthetic - described as the students in the
classroom, who have problems sitting still and who
often bounce their legs while tapping their fingers on
the desks. They are often referred to as hyperactive
students with concentration issues.
c. Auditory- a learner who has the ability to remember
speeches and lectures in detail but has a hard time with
written text. Having to read long texts is pointless and
will not be retained by the auditory learner unless it is
read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities where they can
watch, listen and then review what has happened.
f. Theorist - Learns most when ideas are linked to
existing theories and concepts.
g. Pragmatist - Learns most from learning activities that
are directly relevant to their situation.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others(please specify)
___________________________

5. BREAD AND PASTRY
PRODUCTION
NC II
Present Desserts
Date Developed:
May 2019
Document No.
Issued by:
NTTA
Page 9 of 9
Developed by:
Ma. Ethel Cabaccang
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.
CORE COMPETENCIES
CAN I…? YES NO
 Select measure and weigh ingredients’ according to recipe
requirements
 Prepare variety of bakery and patissiers’ products (e.g. bread, pastry,
cake, petits fours) according to standard mixing procedures/
formulation/recipes and desired product characteristics
 Select and use appropriate equipment, tools and utensils
 Select oven temperature to bake products in accordance with desired
characteristics, recipe, specifications and enterprise practices
 Bake products according to techniques and appropriate conditions; and
enterprise requirements and standards*
 Decorate and present products*
 Prepare different types of desserts according to recipe specifications,
desired product characteristics and standard operating procedures*
 Plate and decorate a variety of dessert products*
 Store and package bakery and patissiers’ products/desserts*
 Apply food hygiene and safety principles*
 Demonstrate knowledge on varieties and characteristics of products
and desserts
Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.

6. BREAD AND PASTRY
PRODUCTION
NC II
Present Desserts
Date Developed:
May 2019
Document No.
Issued by:
NTTA
Page 9 of 9
Developed by:
Ma. Ethel Cabaccang
Evidences/Proof of Current Competencies (Sample)
Form 1.2: Evidence of Current Competencies acquired related to Job/Occupation
Current
competencies
Proof/Evidence Means of validating

7. BREAD AND PASTRY
PRODUCTION
NC II
Present Desserts
Date Developed:
May 2019
Document No.
Issued by:
NTTA
Page 9 of 9
Developed by:
Ma. Ethel Cabaccang
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 (Sample)
Required Units of
Competency/Learning
Outcomes based on CBC
Current Competencies Training
Gaps/Requirements
 Select, measure and
weigh ingredients
according to recipe
requirement
 Prepare variety of bakery
and patissiers’ products
(e.g. bread, pastry, cake,
petits fours) according to
standard mixing
procedures/
formulation/recipes and
desired product
characteristics
 Select and use appropriate
equipment, tools and
utensils
 Select oven temperature
to bake products in
accordance with desired
characteristics, recipe
specifications and
enterprise practices
 Bake products according
to techniques and
appropriate conditions;
and enterprise
requirements and
standards*

8. BREAD AND PASTRY
PRODUCTION
NC II
Present Desserts
Date Developed:
May 2019
Document No.
Issued by:
NTTA
Page 9 of 9
Developed by:
Ma. Ethel Cabaccang
 Decorate and present
products*
 Prepare different types of
desserts according to
recipe specifications,
desired product
characteristics and
standard operating
procedures*
 Plate and decorate a
variety of dessert
products*
 Store and package bakery
and patissiers’ products/
desserts
 Apply food hygiene and
safety principles*
 Demonstrate knowledge
on varieties and
characteristics of
products and desserts

9. BREAD AND PASTRY
PRODUCTION
NC II
Present Desserts
Date Developed:
May 2019
Document No.
Issued by:
NTTA
Page 9 of 9
Developed by:
Ma. Ethel Cabaccang
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 (Sample)
Training Needs
(Learning Outcomes)
Module Title/Module of
Instruction