Training Plan JDVP 2020 - BPP (40days)

UNA Skills Training and Assessment Center
#5 A&E Complex, San Jose Drive Poblacion, Alaminos City, Pangasinan

Tel No. : Tel. No.: 0927-678-6918/0926-592-7518
Email: [email protected]
TRAINING
PLAN
Bread and Pastry Production
NC II
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Tel No. : Tel. No.: 0927-678-6918/0926-592-7518
BASIC
COMPETENCIES
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Unit of Competency: PARTICIPATE IN WORKPLACE COMMUNICATION
Module Title PARTICIPATING IN WORKPLACE COMMUNICATION
Modality: Check which modality will be applied. Multi-modal is allowed.
( ) Full-online ( √ ) Blended online(√ ) Distance Learning
Day 1 (8:00 AM-12:00 NN) (1:00 PM-5:00)
Learning Outcomes Contents Learning Resources
LO 1: Specific and relevant  CBLM

Obtain and convey workplace information is accessed from  Online lecture/
information appropriate sources interaction via ZOOM
Effective questioning , active app
listening and speaking skills  Google Meet
are used to gather and convey
information
Appropriate medium is used to

transfer information and ideas
Appropriate non- verbal

communication is used
Appropriate lines of
communication with
supervisors and colleagues are
identified and followed
Defined workplace procedures

for the location and storage of
information are used
Personal interaction is carried

out clearly and concisely
LO 2: Simple conversations on  CBLM

Speak English at a basic familiar topics with work  Online lecture/
operational level colleagues is participated interaction via ZOOM
app
Simple verbal instructions or  Google Meet
requests are responded to
Simple requests are made
Routine procedures are

described
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Likes, dislikes and preferences

are expressed
Different forms of expression

in English is identified
LO 3: Team meetings are attended on  CBLM

Participate in workplace time  Online lecture/
meetings and discussions interaction via ZOOM
Own opinions are clearly app
expressed and those of others  Google Meet
are listened to without
interruption
Meeting inputs are consistent

with the meeting purpose and
established protocols
Workplace interactions are

conducted in a courteous
manner
Questions about simple routine

workplace procedures and
matters concerning working
conditions of employment are
asked and responded to
Meetings outcomes are

interpreted and implemented
LO 4: Range of forms relating to  CBLM

. Complete relevant work conditions of employment are  Online lecture/
related documents completed accurately and interaction via ZOOM
legibly app
 Google Meet
Workplace data is recorded on
standard workplace forms and
documents
Basic mathematical processes

are used for routine
calculations
Errors in recording information

on forms/ documents are
identified and properly acted
upon
Reporting requirements to
supervisor are completed
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according to organizational
guidelines
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Unit of Competency: WORK IN TEAM ENVIRONMENT
Module Title WORKING IN TEAM ENVIRONMENT
Day 2 (8:00 AM-12:00 NN) (1:00 PM-5:00)
LO 1 The role and objective of the  CBLM

Describe team role and scope team is identified from  Online lecture/
available sources of interaction via ZOOM
information app
 Google Meet
Team parameters, reporting
relationships and
responsibilities are identified
from team discussions and
appropriate external sources
LO 2 Individual role and  CBLM

Identify own role and responsibilities within the team  Online lecture/
responsibility within team environment are identified interaction via ZOOM
app
Roles and responsibility of  Google Meet
other team members are
identified and recognized
Reporting relationships within

team and external to team are
identified
LO 3 Effective and appropriate  CBLM

Work as a team member forms of communications used  Online lecture/
and interactions undertaken interaction via ZOOM
with team members who app
contribute to known team  Google Meet
activities and objectives
Effective and appropriate

contributions made to
complement team activities
and objectives, based on
individual skills and
competencies and workplace
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context
Observed protocols in
reporting using standard
operating procedures
Contribute to the development

of team work plans based on
an understanding of team’s
role and objectives and
individual competencies of the
members.
LO 4 Information is communicated  CBLM

Work effectively with clearly and in concise manner  Online lecture/
colleagues using appropriate interaction via ZOOM
communication techniques app
 Google Meet
Relationships are established
and maintained effectively
with colleagues
Work activities are performed

within the team to ensure
achievement of team goals
LO 5 Customers and colleagues  CBLM

Work in socially diverse from diverse backgrounds are  Online lecture/
environment communicated with, in all interaction via ZOOM
verbal and non-verbal forms app
 Google Meet
Cross cultural
misunderstandings are dealt
with, taking account of cultural
considerations
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Unit of Competency: PRACTICE CAREER PROFESSIONALISM
Module Title PRACTICING CAREER PROFESSIONALISM
Day 3 (8:00 AM-12:00 NN) (1:00 PM-5:00)
LO 1 Personal growth and work  CBLM

Integrate personal objectives plans are pursued towards  Online lecture/
with organizational goals improving the qualifications interaction via ZOOM
set for the profession app
 Google Meet
Intra- and interpersonal
relationships are maintained in
the course of managing oneself
based on performance
evaluation
Commitment to the
organization and its goal is
demonstrated in the
performance of duties
LO 2 Competing demands are  CBLM

Set and meet work priorities prioritized to achieve personal,  Online lecture/
team and organizational goals interaction via ZOOM
and objectives. app
 Google Meet
Resources are utilized
efficiently and effectively to
manage work priorities and
commitments
Practices along economic use

and maintenance of equipment
and facilities are followed as
per established procedures
LO 3 Trainings and career  CBLM

Maintain professional growth opportunities are identified and  Online lecture/
and development availed of based on job interaction via ZOOM
requirements app
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Recognitions are  Google Meet

sought/received and
demonstrated as proof of
career advancement
Licenses and/or certifications

relevant to job and career are
obtained and renewed
Unit of Competency: PRACTICE OCCUPATIONAL HEALTH AND SAFETY

PROCEDURES
Module Title PRACTICING OCCUPATIONAL HEALTH AND SAFETY

PROCEDURES
Day 4 (8:00 AM-12:00 NN) (1:00 PM-5:00)
LO 1 Safety regulations and  CBLM

Identify hazards and risks workplace safety and hazard  Online lecture/
control practices and interaction via ZOOM
procedures are clarified and app
explained based on  Google Meet
organization procedures
Hazards/risks in the workplace

and their corresponding
indicators are identified to
minimize or eliminate risk to
co-workers, workplace and
environment in accordance
with organization procedures
Contingency measures during

workplace accidents, fire and
other emergencies are
recognized and established in
accordance with organization
procedures
LO 2 Terms of maximum tolerable  CBLM

Evaluate hazards and risks limits which when exceeded  Online lecture/
will result in harm or damage
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are identified based on interaction via ZOOM

threshold limit values (TLV) app
 Google Meet
Effects of the hazards are
determined
OHS issues and/or concerns

and identified safety hazards
are reported to designated
personnel in accordance with
workplace requirements and
relevant workplace OHS
legislation
LO 3 Occupational Health and  CBLM

Control hazards and risks Safety (OHS) procedures for  Online lecture/
controlling hazards/risks in interaction via ZOOM
workplace are consistently app
followed  Google Meet
Procedures for dealing with
workplace accidents, fire and
emergencies are followed in
OHS policies
Personal protective equipment

(PPE) is correctly used in
OHS procedures and practices
Appropriate assistance is
provided in the event of a
workplace emergency in
accordance with established
organization protocol
LO 4 Emergency-related drills and  CBLM

Maintain OHS awareness trainings are participated in as  Online lecture/
per established organization interaction via ZOOM
guidelines and procedures app
OHS personal records are
completed and updated in
accordance with workplace
requirements
LO 5 Situation is assessed in  CBLM

Perform basic first-aid accordance with accepted
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procedures practice  Online lecture/

interaction via ZOOM
Basic first-aid techniques is app
applied in accordance with  Google Meet
established first-aid procedures
and enterprise policy
Details of the incident is

communicated in a timely
manner according to enterprise
policy
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COMMON
COMPENTENCY
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Unit of Competency: DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
Module Title DEVELOPING AND UPDATE INDUSTRY

KNOWLEDGE
Day 5 (8:00 AM-12:00 NN) (1:00 PM-5:00)
LO 1 Sources of information on  CBLM

Seek information on the the industry are correctly  Online lecture/
industry identified and accessed interaction via
ZOOM app
Information to assist  Google Meet
effective work performance
is obtained in line with job
requirements
Specific information on
sector of work is accessed
and updated
Industry information is
correctly applied to day-to-
day work activities
LO 2 Informal and/or formal  CBLM

Update industry knowledge research is used to update  Online lecture/
general knowledge of the interaction via
industry ZOOM app
 Google Meet
Updated knowledge is shared
with customers and
colleagues as appropriate and
incorporated into day-today
working activities
LO 3 Local knowledge is  CBLM

Develop and update local developed to assist queries
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knowledge on local/national tourism  Online lecture/

industry interaction via
ZOOM app
Local knowledge is updated  Google Meet
using informal and/or formal
research
Contact with local

communities is maintained
LO 4 Promotional initiatives are  CBLM

Promote products and described that may be used to  Online lecture/
services to customers promote products and interaction via
services ZOOM app
 Google Meet
Selling skills are applied
according to customer needs
Unit of Competency: OBSERVE WORKPLACE HYGIENE PROCEDURES
Module Title OBSERVING WORKPLACE HYGIENE PROCEDURES
Day 6 (8:00 AM-12:00 NN) (1:00 PM-5:00)

LO 1 Potential hygiene risks are  CBLM

Follow hygiene procedures identified in line with  Online lecture/
enterprise procedures interaction via
ZOOM app
Handling and storage of  Google Meet
items are undertaken in line
with enterprise and legal
requirements
LO 2 Potential hygiene risks are  CBLM

Identify and prevent hygiene identified in line with  Online lecture/
risks enterprise procedures interaction via
ZOOM app
Action to minimize and  Google Meet
remove risks are taken within
scope of individual
responsibility of
enterprise/legal requirements
Hygiene risks beyond the
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control of individual staff

members are reported to the
appropriate person for follow
up
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Unit of Competency: PERFORM COMPUTER OPERATIONS
Module Title PERFORMING COMPUTER OPERATIONS
Day 7 (8:00 AM-12:00 NN) (1:00 PM-5:00)
LO 1 Requirements of task are  CBLM

Plan and prepare for task to determined  Online lecture/
be undertaken interaction via
Appropriate hardware and ZOOM app
software is selected  Google Meet
according to task assigned
and required outcome
Task is planned to ensure OH

& S guidelines and
procedures are followed
LO 2 Data are entered into the  CBLM

Input data into computer computer using appropriate  Online lecture/
program/application in interaction via
accordance with company ZOOM app
procedures  Google Meet
Accuracy of information is
checked and information is
saved in accordance with
standard operating
procedures
Inputted data are stored in

storage media according to
requirements
Work is performed within

ergonomic guidelines
LO 3 Correct program/application  CBLM

Access information using is selected based on job  Online lecture/
computer requirements interaction via
ZOOM app
Program/application  Google Meet
containing the information
required is accessed
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according to company
procedures
Desktop icons are correctly

selected, opened and closed
for navigation purposes
Keyboard techniques are

carried out in line with OH &
S requirements for safe use
of keyboards
LO 4 Entered data are processed  CBLM

Produce/output data using using appropriate software  Online lecture/
computer system commands interaction via
ZOOM app
Data are printed out as  Google Meet
required using computer
hardware/peripheral devices
in accordance with standard
Files and data are transferred

between compatible systems
using computer software,
hardware/ peripheral devices
in accordance with standard
LO 5 Systems for cleaning, minor  CBLM

Maintain computer maintenance and replacement  Online lecture/
equipment and systems of consumables are interaction via
implemented ZOOM app
 Google Meet
Procedures for ensuring
security of data, including
regular back-ups and virus
checks are implemented in
accordance with standard
Basic file maintenance

procedures are implemented
in line with the standard
Document systems are

maintained
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Tel No. : Tel. No.: 0927-678-6918/0926-592-7518
Unit of Competency: PERFORM WORKPLACE AND SAFETY PRACTICES
Module Title PERFORMING WORKPLACE AND SAFETY

PRACTICES
Day 8 (8:00 AM-12:00 NN) (1:00 PM-5:00)
LO 1 Correct health, safety and  CBLM

Follow workplace procedures security procedures are  Online lecture/
for health, safety and security followed in line with interaction via
practices legislation, regulations and ZOOM app
enterprise procedures
Breaches of health, safety

and security procedures are
identified and reported in line
with enterprise procedure
Suspicious behavior or
unusual occurrence are
reported in line with
enterprise procedure
LO 1 Issue of sexual exploitation  CBLM

of children is identified
Perform child protection
duties relevant to the tourism National, regional and
industry international actions are
described to prevent the
sexual exploitation of
children
Actions that can be taken in

the workplace are described
to protect children from
sexual exploitation
LO 2 Areas and people who  CBLM

Observe and monitor people require observation and  Online lecture/
monitoring is prepared interaction via
ZOOM app
Observation and monitoring 
activities are implemented
Apprehension of offenders
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are determined
Offenders are arrested

according to enterprise
procedures
Administrative
responsibilities are fulfilled
LO 3 Emergency and potential  CBLM

Deal with emergency emergency situations are  Online lecture/
situations recognized and appropriate interaction via
action are taken within ZOOM app
individual’s scope of  Google Meet
responsibility
Emergency procedures are

followed in line with
enterprise procedures
Assistance is sought from

colleagues to resolve or
respond to emergency
situations
Details of emergency
situations are reported in line
with enterprise procedures
LO 4 Safe personal standards are  CBLM

Maintain safe personal identified and followed in  Online lecture/
presentation standards line with enterprise interaction via
requirements ZOOM app
 Google Meet
LO 5 Workplace health, safety and  CBLM
Maintain a safe and secure security responsibilities are  Online lecture/
workplace identified interaction via
ZOOM app
Framework to maintain  Google Meet
workplace health, safety and
security are and maintained
Procedures for identifying or

assessing health, safety and
security hazards and risks are
implemented
Injuries, illnesses and

incidents are investigated
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Organization's health, safety

and security effectiveness are
evaluated
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Unit of Competency: PROVIDE EFFECTIVE CUSTOMER SERVICE
Module Title PROVIDING EFFECTIVE CUSTOMER SERVICE
Day 9 (8:00 AM-12:00 NN) (1:00 PM-5:00)
LO 1 Customers are greeted  CBLM

Greet customer according to enterprise  Online lecture/
procedure interaction via
ZOOM app
Verbal and non-verbal  Google Meet
communications are
appropriate to the given
situation
Non verbal communication

are observed when
responding to customers
Sensitivity to cultural and

social differences is
demonstrated
LO 2 Appropriate interpersonal  CBLM

Identify needs of customers skills are used to ensure that  Online lecture/
customer needs are interaction via
accurately identified ZOOM app
 Google Meet
Customer needs are assessed
for urgency so that priority
for service delivery can be
identified
Customers are provided with

information
Personal limitation in
addressing customer and
colleague needs is identified
and where appropriate,
assistance is sought from
supervisor
LO 3 Customer needs are promptly  CBLM

attended to in line with
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Deliver service to customer enterprise procedure  Online lecture/

interaction via
Appropriate rapport is ZOOM app
maintained with customer to  Google Meet
enable high quality service
delivery
Opportunity to enhance the

quality of service and
products are taken wherever
possible
LO 4 Common business tools and  CBLM

Handle queries through use technology are used  Online lecture/
of common business tools efficiently to determine interaction via
and technology customer requirements ZOOM app
 Google Meet
Queries/ information are
recorded in line with
enterprise procedure
Queries are acted upon

promptly and correctly in
line with enterprise
procedure
LO 5 Guests are greeted with a  CBLM

Handle complaints/ conflict smile and eye-to-eye contact  Online lecture/
situations, evaluation and interaction via
recommendations Responsibility for resolving ZOOM app
the complaint is taken within  Google Meet
limit of responsibility and
policy
Nature and details of

complaint are established and
agreed with the customer
Threats to personal safety are

identified and managed to
personal safety of customers
or colleagues and appropriate
assistance is organized
Appropriate action is taken to

resolve the complaint to the
customers satisfaction
wherever possible
Conflict situations are
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resolved within scope of

individual responsibility by
applying effective
communication skills and
policy
CORE
COMPETENCIES
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Bread and Pastry Production

NC II
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Unit of Competency: PREPARE AND PRODUCE BAKERY PRODUCTS
Module Title PREPARING AND PRODUCING BAKERY PRODUCTS
( ) Full-online (√ ) Blended online( √) Distance Learning
Day 11-16 (8:00 AM-12:00 NN) (1:00 PM-5:00)
LO 1: Required ingredients are  CBLM

Prepare bakery products selected, measured and  Online lecture/
weighed according to recipe interaction via ZOOM
or production requirements app
and established standards and  Google Meet
procedures
A variety of bakery products

are prepared according to
standard mixing
procedures/formulation/
recipes and desired product
characteristics
Appropriate equipment are

used according to required
bakery products and standard
Bakery products are baked

according to techniques and
appropriate conditions; and
enterprise requirement and
standards
Required oven temperature

are selected to bake goods in
accordance with the desired
characteristics, standards
recipe specifications and
enterprise practices
LO 2: A variety of fillings and  CBLM

Decorate and present bakery coating/icing, glazes and  Online lecture/
products decorations for bakery interaction via ZOOM
products are prepared app
according to standard recipes,  Google Meet
enterprise standards and/or
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customer preferences
Bakery products are filled and

decorated, where required and
appropriate, in accordance
with standard recipes and/or
enterprise standards and
customer preferences
Bakery items are finished

according to desired product
characteristics
Baked products are presented

according to established
standards and procedures
LO 3: Bakery products are stored  CBLM

Store bakery products according to established  Online lecture/
standards and procedures interaction via ZOOM
app
Packaging are selected  Google Meet
appropriate for the
preservation of product
freshness and eating
characteristics
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Unit of Competency: PREPARE AND PRODUCE PASTRY PRODUCTS
Module Title PREPARING AND PRODUCING PASTRY PRODUCTS
Day 17-22 (8:00 AM-12:00 NN) (1:00 PM-5:00)

LO 1 Required ingredients are  CBLM

Prepare pastry products selected, measured and  Online lecture/
weighed according to recipe interaction via ZOOM
or production requirements app
and established standards  Google Meet
and procedures
A variety of pastry products

are prepared according to
standard mixing
procedures/formulation/
recipes and desired product
characteristics

pastry products and standard
Pastry products are baked

according to techniques and
appropriate conditions; and
enterprise requirement and
standards
Required oven temperature

are selected to bake goods in
accordance with the desired
characteristics, standards
LO 2 A variety of fillings and  CBLM

Decorate and present pastry coating/icing, glazes and  Online lecture/
products decorations for pastry interaction via ZOOM
products are prepared app
according to standard  Google Meet
recipes, enterprise standards
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and/or customer preferences
Pastry products are filled and

decorated, where required
and appropriate, in
accordance with standard
recipes and/or enterprise
standards and customer
preferences
Pastry products are finished

according to desired product
characteristics
Baked pastry products are

presented according to
established standards and
procedures
LO 3 Pastry products are stored  CBLM

Store pastry products according to established  Online lecture/
standards and procedures interaction via ZOOM
app
Packaging are selected  Google Meet
appropriate for the
preservation of product
freshness and eating
characteristics
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Unit of Competency: PREPARE AND PRESENT GATEAUX, TORTES AND

CAKES
Module Title PREPARING AND PRESENTING GATEAUX, TORTES
AND CAKES
Day 23-28 (8:00 AM-12:00 NN) (1:00 PM-5:00)

LO 1 Ingredients are selected,  CBLM

Prepare sponge and cakes measured and weighed  Online lecture/
according to recipe interaction via ZOOM
requirements, enterprise app
practices and customer  Google Meet
practices
Required oven temperature is

selected to bake goods in
accordance with desired
characteristics, standard
Sponges and cakes are

prepared according to recipe
specifications, techniques
and conditions and desired
product characteristics

pastry and bakery products
and standard operating
procedures
Sponges and cakes are

cooled according to
procedures
LO 2 Fillings are prepared and  CBLM

Prepare and use fillings selected in accordance with  Online lecture/
required consistency and interaction via ZOOM
appropriate flavors app
 Google Meet
Slice or layer sponges and
cakes are filled and
assembled according to
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standard recipe
specifications, enterprise
practice and customer
preferences
Coatings and sidings are

selected according to the
product characteristics and
required recipe specifications
LO 3 Sponges and cakes are  CBLM

Decorate cakes decorated suited to the  Online lecture/
product and occasion and in interaction via ZOOM
accordance with standard app
recipes and enterprise  Google Meet
practices
Suitable icings and

decorations are used
according to standard recipes
and/or enterprise standards
and customer preferences
LO 4 Cakes are presented on  CBLM

Present cakes accordance with customer’s  Online lecture/
expectations and established interaction via ZOOM
standards and procedures app
 Google Meet
Equipment are selected and
used in accordance with
service requirements
Product freshness,
appearances and eating
qualities are maintained in
accordance with the
procedures
Cakes are marked or cut

portion-controlled to
minimize wastage and in
accordance with enterprise
specifications and customer
preferences
LO 5 Cakes are stored in  CBLM

Store cakes accordance with  Online lecture/
establishment’s standards
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and procedures interaction via ZOOM

app
Storage methods are  Google Meet
identified in accordance with
product specifications and
procedures
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Unit of Competency: PREPARE AND DISPLAY PETITS FOURS
Module Title PREPARING AND DISPLAYING PETITS FOURS
Day 29-34 (8:00 AM-12:00 NN) (1:00 PM-5:00)

LO 1 Sponges and bases are  CBLM

Prepare iced petits fours prepared, cut and assembled  Online lecture/
according to standard recipes interaction via ZOOM
and enterprise requirements app
and practices  Google Meet
Fillings are prepared with the
required flavors and
consistency
Fondant icing are brought in

accordance with the required
temperature and established
4 Decorations are designed

and used in accordance with
establishment standards and
procedures
LO 2 A selection of small choux  CBLM

Prepare fresh petits fours paste shapes are baked and  Online lecture/
decorated in accordance with interaction via ZOOM
established standards and app
procedures  Google Meet
Baked sweet paste are
prepared and blended in
accordance with
establishment standards and
procedures
Fillings are prepared and

used the required flavors and
correct consistency
Garnishes, glazes and

finished are used in
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LO 3 Quality marzipan is flavored  CBLM

Prepare marzipan petits fours and shaped to produce mini-  Online lecture/
sized fruits in accordance interaction via ZOOM
with enterprise and client app
requirements  Google Meet
Marzipan fruits are coated to
preserve desired eating
characteristics and softened
with egg whites, piped into
shapes and sealed/browned
with applied heat, according
to enterprise practice
LO 4 Fresh fruits/fruit segments  CBLM

Prepare caramelized petits are selected and coated with  Online lecture/
fours pale amber-colored caramel interaction via ZOOM
or glazed or any coating app
specified by the enterprise  Google Meet
Sandwich dried fruits or nuts
are filled with flavored
marzipan and coated with
pale amber-colored caramel
according to specifications
and enterprise standards
LO 5 Appropriate receptacles are  CBLM

Display petits fours selected and prepared for  Online lecture/
petits fours interaction via ZOOM
app
Petits fours are displayed  Google Meet
creatively to enhance
customer appeal
LO 6 Petits fours are stored in  CBLM

Store petits fours proper temperatures and  Online lecture/
conditions to maintain interaction via ZOOM
maximum eating qualities, app
appearance and freshness  Google Meet
Petits fours are packaged in
34
Tel No. : Tel. No.: 0927-678-6918/0926-592-7518
Unit of Competency: PRESENT DESSERTS
Module Title PRESENTING DESSERTS
Day 35-39 (8:00 AM-12:00 NN) (1:00 PM-5:00)

LO 1 Desserts are portioned and  CBLM

Present and serve plated presented according to  Online lecture/
desserts product items, occasion and interaction via ZOOM
enterprise standards and app
procedures  Google Meet Google
Meet
Desserts are plated and
decorated in accordance with
enterprise standards and
procedures
LO 2 Dessert buffet services are  CBLM

Plan, prepare and present planned and utilized  Online lecture/
dessert buffet selection or according to available interaction via ZOOM
plating facilities, equipment and app
customer/enterprise  Google Meet
requirements
Variety of desserts are

prepared and arranged in
accordance with enterprise
LO 3 1Desserts are stored in  CBLM

Store and package desserts accordance with the required  Online lecture/
temperature and customer’s interaction via ZOOM
specifications app
 Google Meet
Desserts are packaged in
Day 40 (8:00 AM-12:00 NN) (1:00 PM-5:00)

Institutional Demonstratio  Online test/ interaction via ZOOM app
Assessment n Google Meet
35
Tel No. : Tel. No.: 0927-678-6918/0926-592-7518
Interview
36

Training Plan JDVP 2020 - BPP (40days)

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UNA Skills Training and Assessment Center

#5 A&E Complex, San Jose Drive Poblacion, Alaminos City, Pangasinan

Unit of Competency: PARTICIPATE IN WORKPLACE COMMUNICATION

Module Title PARTICIPATING IN WORKPLACE COMMUNICATION

Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full-online ( √ ) Blended online(√ ) Distance Learning

Day 1 (8:00 AM-12:00 NN) (1:00 PM-5:00)

Learning Outcomes Contents Learning Resources

LO 1: Specific and relevant  CBLM

Appropriate medium is used to

Appropriate non- verbal

Defined workplace procedures

Personal interaction is carried

LO 2: Simple conversations on  CBLM

Simple requests are made

Routine procedures are

Likes, dislikes and preferences

Different forms of expression

LO 3: Team meetings are attended on  CBLM

Meeting inputs are consistent

Workplace interactions are

Questions about simple routine

Meetings outcomes are

LO 4: Range of forms relating to  CBLM

Basic mathematical processes

Errors in recording information

Unit of Competency: WORK IN TEAM ENVIRONMENT

Module Title WORKING IN TEAM ENVIRONMENT

Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full-online ( √ ) Blended online(√ ) Distance Learning

Day 2 (8:00 AM-12:00 NN) (1:00 PM-5:00)

Learning Outcomes Contents Learning Resources

LO 1 The role and objective of the  CBLM

LO 2 Individual role and  CBLM

Reporting relationships within

LO 3 Effective and appropriate  CBLM

Effective and appropriate

Contribute to the development

LO 4 Information is communicated  CBLM

Work activities are performed

LO 5 Customers and colleagues  CBLM

Unit of Competency: PRACTICE CAREER PROFESSIONALISM

Module Title PRACTICING CAREER PROFESSIONALISM

Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full-online ( √ ) Blended online(√ ) Distance Learning

Day 3 (8:00 AM-12:00 NN) (1:00 PM-5:00)

Learning Outcomes Contents Learning Resources

LO 1 Personal growth and work  CBLM

LO 2 Competing demands are  CBLM

Practices along economic use

LO 3 Trainings and career  CBLM

Recognitions are  Google Meet

Licenses and/or certifications

Unit of Competency: PRACTICE OCCUPATIONAL HEALTH AND SAFETY

Module Title PRACTICING OCCUPATIONAL HEALTH AND SAFETY

Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full-online ( √ ) Blended online(√ ) Distance Learning

Day 4 (8:00 AM-12:00 NN) (1:00 PM-5:00)