FLS script- as a TRAINER/FACILITATOR
Scenes Scenario SCRIPT
Day 1
1 Greetings Good morning, everyone!
2. Welcome the Welcome and thank you for choosing Cagayan de Oro (Bugo)
Trainees School of Arts and trades or COBSAT for easier to remember as
your training provider for Bread and Pastry Production NC II
Qualification
3 Prayer May I request everyone to please stand up. Let us start our day with
prayer. Please stand
4 Attendance This is attendance sheet , please sign in here. Thank you.
5 Introduction Let me introduce myself I am __________ and I’m your
as a Trainer Trainer/Facilitator in Bread and Pastry Production NC Qualification
6. Role As My Role as Trainer is
Trainer My role here is to train, facilitate and to guide you to be
competent.
If you have any questions? Please feel free to approach me
and I am willing to help you and guide you
7. Role As To accomplish what is required
Trainee To present the performed task
And since learning is modular / self-paced you are allowed
to progress at your own pace or own speed but still you have
to finish the competency at the given time frame
8 Information I will give you and Overview of the qualification of BREAD
About BPP AND PASTRY PRODUCTION NC II
BPP is under TOURISM sector
BPP consists of competencies that person much achieve to
be able to clean equipment, tools and utensils and prepare,
portion and plate pastries, breads and other dessert items to
guests, restaurant, and other related operations and it is
under TOURISM Sector.
These are the competencies under BPP Qualification
It has 4 Basic Competencies
5 Common Competencies
and 5 Core Competencies namely
1. Prepare and produce bakery products
2. Prepare and produce pastry products
3. Prepare and present gateaux, tortes and cakes
4. Prepare and display petit fours
5. Present desserts.
It has nominal hours to accomplish this Qualification
141 hours or approximately 18 days.
What is CBT?
Competency Based Training – it is a training delivery
approach that focuses on the competency development of
the learner.
It emphasizes on what the learner can actually do,
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it is concerned with the attainment and application of
knowledge, skills and attitude to a specific level of
competency.
There are 10 CBT Principles To Name Some
9 CBT
Learning is competency-based modular in its structure.
Where our unit of competency is divided into modules. You
have to be competent on the current modules before moving
forward to the next
module
Training delivery is individualized and self-paced.
Because learning is a self-paced, you are allowed to
progress at your own speed., you do not have to wait for
others for you to proceed on the next competency
The system allows Recognition of Prior Learning (RPL)
--- current competencies acquired before training can be
recognized and validated through a process.
10 CBLM learning materials that provide detailed instruction to
guide and help a learner acquire the necessary
knowledge, skills, and attitude of a specific unit of
competency on a self-paced learning modality.
It Contains
Performance Criteria Checklist. Operation/Task/Job Sheet.
Self Check Answer Key. Self Check. Information Sheet.
Learning Experiences.
12. Monitoring How I will monitor your work/performance
Tools
We have monitoring tools posted
Progress Chart
Achievement Chart
! This will be evaluated as C for Competent if you passed the
qualification you will be competent and if you failed you will
be marked as NYC Not Yet Competent where you can do
your assessment to be competent for the qualification.
Training Activity Matrix – this will serve as a SCHEDULER
13. Evaluation You will be Evaluated using the Assessment Method such as:
System • Oral Questioning
• Demonstration
14 9 Areas of
Learning May I request everyone to please stand up and follow me let us
have a tour for 9 areas.
TRAINER’S RESOURCE AREA – this houses the learning
materials and where it is produce by the instructors.
SUPPORT SERVICE AREA – is where we can store and get
all/additional materials/things needed for the competency.
PRACTICAL WORK AREA – where learner acquires the skills and
knowledge as the heart ( LABORATORY BECAUSE IN HERE
WHERE TRAINEES CAN PRACTICE (DEMO).
INSTITUTIONAL ASSESSMENT AREA – this is where the RPL is
done by the trainer. And upon completion of the competency the
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trainee is hand a Certificate of Achievement.
QUALITY CONTROL AREA – area where finish products, filled up
forms or any needed materials are tested of their quality and
appearance and the storage of the output of the trainees.
LEARNING RESOURCE AREA – has an array of learning materials
in print or soft copies and where projects can be done. Known as
CLASSROOM
CONTEXTUAL LEARNING AREA – where underpinning
knowledge of the trainees are provided like basic English, Definition
of terms, basic math.
DISTANCE LEARNING AREA – can be called e-learning or
provision for learners outside or away from the institution.
COMPUTER LABORATORY -where computer with internet access
and other technology are place that learner can use for the
advancement of their learning
15 Pre Before we will end this meeting I will give 3 pre assessment tests.
Assessment
1.Date Gathering Instrument- it serves as my basis what type
learners are you and also your learning style and you
characteristics.
2. Self Assessment check- This checklist consists of
competencies required for this qualification and these would help
me determine your competencies and identify your training needs
and gaps.
3. Pre test - This is a written test that would help me determine
your basic knowledge and your preparedness in this Qualification
(BPP– II). This would help me identify your UNDERPINNING
KNOWLEDGE about this qualification.
After checking the Assessment checklist
MS. SABAITON ( with No Prior Knowledge) You checked No
column it means You have zero knowledge yet with this
qualification but its really ok.
And MS. VERDE ( with Prior Knowledge) you check Yes
column it means You have prior knowledge IN PREPARE
AND PRODUCE BAKERY PRODUCTS COMPETENCY
please bring with you your proof of Evidence next meeting
your Certificate of employment and another certificates next
meeting and please be ready to perform An Institutional
Assessment
Any questions or clarifications?
Thank You. See you next meeting.
DAY 2
SCENE SCENARIO SCRIPT
1 Greetings Good morning everyone!
2 Prayer Let us start our day with a prayer
3 Attendance Please sign in here for your attendance. Thank you
3
Recognizing MS. VERDE ( with Prior Knowledge) .
Did you bring your certificates?
4 RPL Thank you.
This certificate is subject for validation. I will call
Prior Knowledge your employer or manager to validate your
certificate
Please prepare for the institutional Assessment.
While I am waiting for validation
5 No Prior Knowledge MS. SABAITON since you have NO PRIOR
KNOWLEDGE you may proceed to the Learners
Resource Area where you will find the CBLM that consist
of Information Sheet TECHNIQUES/METHODS
PRODUCING YEAST-BASED PRODUCTS, after
that I will show you a video how to prepare the
Soft roll
6 With Prior Knowledge Now MS. VERDE your certificate is already validated you
may now proceed to the INSTITUTIONAL ASSESSMENT
AREA and Do the Demonstration. Be sure to wear your
Personal Protective Equipment and Be careful in using the
oven. [GIVE THE SPECIFIC OF INSTRUCTION] You may
start now and I’ll will be back later.
7 No Prior Knowledge Are you done Ms. _______________________________
Did you answer the self check? Did you compare
your answer to Answer Key?
What is your score?
Very Good. You’ve got a perfect score..
This time, I will show you a video how to make
soft roll to enhance more your learning. Kindly
proceed to Computer laboratory area and watch
the video and I will be back here.
8 With Prior Knowledge TIMES UP!
MS. VERDE
Oh wow! Good job Ms. _____________________
Please bring your output to the QUALITY CONTROL
AREA to check if your output meet the quality standards.
this time I will ask some questions
Questions:
1. Why proofing or resting the dough is very important?
2. What is the best flour to use when making the soft roll
and why?
9 Without Prior
Knowledge MS. SABAITON how are you? Are you ready to practice
your learning? You may proceed to the Practical Work
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Area. Here is your Job Sheet and follow the procedure.
Please wear your Personal Protective Equipment and
please be careful in operating the oven.
OBSERVE CHECK THE PERFORMANCE CHECKLIST
TIMES UP!
Based of my observation you did a good job MS. VERDE
and you are ready for Institutional Assessment please
proceed to
INSTITUTIONAL ASSESSMENT AREA, you can do the
Demonstration and I will be back to you.
OBSERVE CHECK THE PERFORMANCE CHECKLIST
TIMES UP!
please bring your output to the QUALITY CONTROL
AREA.
Are you ready for the Oral questioning. .
Here is your question.
1. Why proofing or resting the dough is very
important?
Perfect answer!
2. What is the best flour to use when making the soft roll
and why?
You have passed the assessment now I will check the
Progress and Achievement Chart for your progress. . This
is you Certificate of Achievement for this competency.
Please check the Training Activity Matrix for the next
Activity Next Meeting
LAST DAY
1 TRAINING Good Morning everyone
EVALUATION
Again let us start our day with a prayer.
Please sign in the attendance sheet.
Ok! It’s just yesterday right? Now we are on our last
day of training.
In 141 hours of training, I can say you are already
competent
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I want you to pat your shoulder say it to yourself “
Congrats you did a good job!
Before we will end this session I will give you this
Training Session Evaluation Form. This would help me
to improve or enhance the conduct in the FUTURE
trainings and also as a trainer.
Please answer it honestly.
Goodbye . This time, you are going to take the POST-TEST. This
Post-test will measure your achievement and
competitiveness about the training. The result of your
post-test will be compared to your Pre-test.
Please read the directions carefully and answer all the
questions. You can now
start. …
Are you done? May I have your paper?
So, we are done with our session.
Congratulations for finishing the 141 hours of training
in BPP NC II qualifications.
And I am so proud of all of you , and it brings me
great joy to have been your trainer for the past 18
days..
This time, I will be awarding you this Certificate of
Training.
You have completed the 141 hours training for
BREAD AND PASTRY PRODUCTION NC II at
COBSAT.
I advised you to apply for the Competency
Assessment. You can visit the nearest competency
Assessment Center. Please bring the needed
requirements such as the application form, Birth
certificate, 2 pcs. Passport size pic. w/ collar and
white background and assessment fee
Good bye everyone good luck to your next journey.
