SCRIPT FOR FACILITATING LEARNING SESSIO Good Morning everyone! I am Regina B. Santiago, your facilitator / trainer for Bread and Pastry Production NC II. It’s good that we have 3 enrollees in this qualification. And let me take this opportunity to know you, kindly raise your right hand if your name is called: ______________ ______________ ______________ So, I Welcome you all to Canitoan National High School, And thank you for choosing CNHS as your training ground for BPP NC II and I assure you that we will provide quality instruction and we will help you develop competencies needed for this qualification. -------------------------------------Orientation starts-------------------------------------PowerPoint Mission To protect and promote the right of every Filipino to quality, equitable, culture-based, and complete basic education where: Students learn in a child-friendly, gender-sensitive, safe, and motivating environment. Teachers facilitate learning and constantly nurture every learner. Administrators and staff, as stewards of the institution, ensure an enabling and supportive environment for effective learning to happen. Family, community, and other stakeholders are actively engaged and share responsibility for developing life-long learners. Vision We dream of Filipinos who passionately love their country and whose values and competencies enable them to realize their full potential and contribute meaningfully to building the nation. As a learner-centered public institution, the Department of Education continuously improves itself to better serve its stakeholders. Qualifications Offered
Bread and pastry production NCII Cookery NC II Food and Beverage Services NCII Computer Systems Servicing NCII
BREAD AND PASTRY PRODUCTION NC II Units of Competency CODE NO.
BASIC COMPETENCIES
500311105
Participate in workplace communication
500311106
Work in team environment
500311107
Practice career professionalism
500311108
Practice occupational health and safety procedures
CODE NO. TRS311201 TRS311202 TRS311203 TRS311204 TRS311205
COMMON COMPETENCIES Develop and update industry knowledge Observe workplace hygiene procedures Perform computer operations Perform workplace and safety practices Provide effective customer service
CODE NO. TRS741379 TRS741380 TRS741342 TRS741344 TRS741343
CORE COMPETENCIES Prepare and produce bakery products Prepare and produce pastry products Prepare and present gateaux, tortes and cakes Prepare and display petits fours Present desserts
CBT Definition The unit of progression is mastery of specific knowledge and skills and is learner- or participant-centered. Two key terms used in competency-based training are: Skill—A task or group of tasks performed to a specific level of competency or proficiency which often use motor functions and typically require the manipulation of instruments and equipment (e.g., use of vacuum cleaner in cleaning carpeted floor). Some skills, however, such as counseling, are knowledge- and attitude-based. Competency—A skill performed to a specific standard under specific conditions.
Role of Trainer 1. Serves as a team member to determine what is to be learned 2. Stimulates trainees’ motivation. 3. Manages learning: a consultation rather than a provider of information; a facilitator of the of the facilitator of the learning
4. 5. 6. 7. 8.
Diagnose and solves learning problems Evaluates student achievement Assist learners to obtain individualized rewards Assist each trainee in designing a personalized plan of study. Installs confidence in the learner by providing experiences where learners may succeed 9. Serves as a model for desirable work habits, attitudes and tasks performance in the occupational field 10. Spends more time interacting with students on a 1:1 or small group basis 11. Helps those students who really need help 12. Accepts responsibility along with the student for the tasks learned or not learned. Role of Trainee 1. Trainees may select what they want to learn and when they want to learn it, within reason. 2. Trainees learn at their own rate within program guidelines. They may speed up, slow down, stop or even repeat a task. 3. Trainees may request to receive credit for what they already know. This is done either through pre-testing or through a review o a task list completed at another training site. 4. Trainees may choose how they want to learn-individually, on a oneto-one basis, in small group, in large groups or with audio-visuals. 5. Trainees are responsible for what they learn and when they learn it. 6. Trainees decide when they are ready to perform each task or demonstrate mastery of learning to a job-like level of proficiency before receiving credit for the task. 7. Trainees help develop personalized prescription for learning worked out cooperatively and based upon what the students already knows, his preference for learning, learning style and other needs. 8. Trainees compete against pres job standards and not against other students and are graded on achievement of the standards or criteria of each task. 9. Trainees know “up front”, before instruction begins what they are expected to know and do to complete the program. 10. Trainees evaluate their own progress to see how well they are doing. 11. Trainees move freely in the workshop, laboratory and or training center. 12. Trainees know they will be rated mainly on performance, while paper and pencil tests will be used mainly to check their knowledge of the task. 13. Trainees learn according to their interest, needs and abilities – not according to teacher timelines and expediency. CBT vs. TRADITIONAL
In CBT the difference is that we learn individually in our own preference, because it is self paced and individualized. Prior learning is recognized, so if you knew already a topic you may proceed to the next topic. You may conduct practice anytime and most of all I’m always here to guide and help you. In CBT there are two people involve that is ME, and YOU. Each of us have distinguished roles and responsibilities to carry out the lesson. Me as a trainer is your FACILITATOR that will coordinate your learning activities. My responsibility is more on monitoring, guiding and evaluating your learning outcomes rather than dispensing knowledge. And you as a trainee, your role is to pursue instructions given to you at your own pace. You will spend more time for self-study and practice. Your whole learning will depend in you according to your own needs and interest. 10 principles of CBT 1. The training is based on curriculum developed from the competency standards. 2. Learning is competency-based or modular in structure. 3. Training delivery is individualized and self-paced. 4. Training is based on work that must be performed. 5. Training materials are directly related to the competency standards and the curriculum. 6. Assessment of learners is based in the collection of evidences of work performance based on industry or organizational required standards. 7. Training is based on and off the job components and off the job components. 8. The system allows Recognition of Prior Learning (RPL). 9. 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. 10. Approved training programs are nationally accredited. (Tour the trainees to the different areas and discuss each) SHOP LAYOUT And for your information we have different facilities that will help you during the training. These are: 1. Contextual Learning Resource Area - This facility ensures that the underpinning knowledge and communication principles as applied to the technology are provided to the learner. 2. Learning Resource Area -This area provides the learner with the knowledge requirements in the various modules responding to the competencies.
3. Distance Learning Area - This is to enable the learning provision outside and away from the training institution in terms of print and non-print media. 4. Computer Laboratory - This laboratory has an array of computer units of which learners are provided for them to learn and gain appropriate IT competencies . 5. Trainers Resource Area - the place where instructors produce courseware or training materials. 6. Quality Control Area - Various tests aside from metrology and calibration are conducted in this area including in-process quality control. 7. Practical Work Area - This area is where the learner acquires the skills and knowledge components of the competencies prescribed by the standard 8. Institutional Assessment Area - is where Recognition of Prior Learning is done by the trainer. 9. Support Service Area -This area provides value-adding competencies. (Conduct Pre-assessment using self-assessment checklist of the qualification) This time let us go on to your Self assessment, this is to evaluate your prior knowledge in this competency and determine your training needs. Kindly pass the papers. Please read the instructions carefully and please answer it honestly. (Analyze the result) I now have your results, I am glad that some of you are already equipped with some skills needed for this competency, while others are new to baking and pastry. I’m sure everyone will have the equal opportunity to learn and improve. 1. Mr/Ms._______ Please proceed to the contextual learning area and read some books on baking and pastries. Please be back after 30 min. 2. Mr./Ms.________ Please proceed to the learning Resource area and read the CBLM. You have 30 min to read the info sheet and answer the self-check. 3. Mr./Ms._______ since you have prior knowledge about Baking and Pastry please submit your supporting documents so I can validate the authenticity of the documents. Please proceed to the Institutional assessment Area and perform jobsheet 8.1
(Monitor the progress per trainee) 1. Mr/Ms._______ it’s good that you are learning a lot from the books and learning materials, keep it up and don’t hesitate to ask me for any question or clarification. 2. Mr/Ms._______ I see that you are doing well in understanding the Information sheet. You can now proceed to the self check to measure your acquired knowledge. And don’t hesitate to ask me for any question or clarification. 3. Mr/Ms._______ I am glad that you are already equipped with some skills needed for this competency, Please keep it up and don’t hesitate to ask for assistance if needed. (Evaluate their performance and provide instruction on the next activity) (record performance in the progress and achievement chart) 1. Mr/Ms._______ I will show you now the progress chart. I will check this area of competency since you now have the introduction to Baking and pastry. 2. Mr/Ms._______ I will now check this area of competency since you have completed this area of competency. 3. Mr/Ms._______ I will now check this area of competency since you have completed this area of competency. I will be Distributing tomorrow the certificate of achievement of the unit of competency you performed today End the Session We will now end our session because it’s now 5 pm. Please perform the 5’s before leaving the area. Please refer to the training activity Matrix posted on the board for tomorrow’s activity.
