TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

PROVINCIAL TRAINING CENTER - BALER

BALER, AURORA

ATTENDANCE SHEET
BREAD AND PASTRY PRODUCTION NCII

Date
MORNING AFTERNOON
NO. CANDIDATE’S NAME SIGNATURE
TIME IN TIME OUT TIME IN TIME OUT
1 HERNANDEZ, ROCELL O.
2 SOLIMAN, RONA N.
3 BANGAYAN, CRISTY M.
4 APARATO, JOY Q.
5 SALUDO, PAULINE G.
6 CAINGLET, JUSTINE G.
7 FADRIQUELA, KARL R.
8 EVANGELISTA, LLOYD P.
9 VALLECERA, IAN C.
10 YUKIT, DARYK KING R.
11 PARONG, DANIEL C.
12 DIMAANDAL, ALFRED R.
13 ORAJAY, ABBY H.
14 PASCUAL, MELANIE S.
15 AGABBAO, AEBLYN C.

JONJON R. SALAMANCA
TRAINER
 TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
PROVINCIAL TRAINING CENTER - BALER
BALER, AURORA

PRE-TEST
NAME:
I. IDENTIFICATION. Kindly identify the bakery ingredient or component that being
defined.
1. It is the prime grain the flour is obtained from the baking industry.
2. This flour is made to be soft and weak; great for making cakes, cookies, and
noodles.
3. Scientifically known as Saccharomyces cerevisiae, this unicellular organism is
capable on converting sugars to carbon dioxide and alcohol by the process called
fermentation.
4. Butter: Animal source = Margarine:
5. Gluten formed during kneading is composed of two insoluble proteins called
__________ (gives strength) and
6. __________ (gives elasticity).
7. This flour has gritty, sandy texture. Good for making breads, rolls, and other
yeast-raised products.
8. Eggs can act as emulsifier due to the _________ present in the yolk.
9. CALCULATE. Fill in the blanks in calculating the required water temperature for
10. final dough temperature.
Required FDT 35ºC
Multiply by 2 ?
Subtract flour temp 21ºC
Difference is the required water temp. ?
II. MATCHING TYPE. Kindly match the defined bakery tools and equipment on the left
to the choices on the right.
1. Grater a.Helps dispense fillings, frosting, and batter into uniform
and decorative pattern.
2. Bread Knife b.A container that holds the dough to slow down
fermentation process.
3. Measuring devices c. A cabinet or container that allows faster fermentation
due to its warm, humid environment

4. Sheet pan d.This is where baking takes place

5. Sifter e.Made from plastic or stainless-steel cones fitted in a
pastry bag to produce unique shapes when icing is
passed through.
6. Decorating tips f. Used for aerating, blending, and removing impurities
from dry ingredients.
7. Oven g.Shallow rectangular trays with a lip on all sides
8. Proofers h.Provides accuracy in the measurement of needed
ingredients
9. Retarders i. A long knife with serrated blade that cuts the bread
easily
10. Pastry bag j. Used to shred ingredients into small equal portions
III. MULTIPLE CHOICE. Choose the letter of the correct answer.
1. Passing one or more dry ingredients through a wire mesh to combine, aerate ang
remove lumps.
a. Sifting
b. Steep
c. Stirring
d. Slipping

2. Also known as decorator’s icing.

a. Boiled icing
b. Rolled fondant
c. Royal icing
d. Butter cream

3. It is where yeast leavened dough is put to rise immediately before baking.

a. Refrigerator
b. Proof box
c. Pastry bag
d. Molder

4. These are foods that is served with flame.

a. Jam
b. Doughnuts
c. Flambe
d. Crepe

5. The process of beating sugar and fat for the purpose of incorporating air
a. Creaming
b. Molding
c. Kneading
d. Proofing

6. It is used to tenderize baked products

a. Shortening
b. Fat
c. Oil
d. All of the above

7. Ingredients used to produce carbon dioxide, like yeast or baking powder.

a. Airing Agent
b. Talent Agent
c. Leavening Agent
d. Producing Agent

8. Cooking done by using dry, indirect heat. Usually done in an oven.

a. Steaming
b. Baking
c. Grilling
d. Frying
 9. A coating that is applied to baked products for glossy appearance or for
additional taste.
a. Mixing
b. Brushing
c. Washing
d. Glazing

10. The protein of wheat flour which combines with water forming a rubbery mass
which retains the gas and steam in baking and gives volume to the product.
a. Gluten
b. Albumin
c. Serotonin
d. Carotene

IV. ESSAY. Explain the following in two to three sentences (2pts each).
1. What are the kinds of dough based on the amount of liquid?
2. What are the kinds of dough based on the ingredient/components?
3. What is Batter?
4. What is dough?
5. Give one example of drop batters. An example of pour batters.

V. TRUE OR FALSE. Write down T if the statement is TRUE, write F if FALSE.

1. Fermentation is the process of manipulating a ball of dough with your hands.
2. Dextrinization is also called Maillard Reaction.
3. A sweet yeast product would be any dough with LESS 5% sugar.
4. Croissant is a crescent shaped pastry with flaky structure.
5. Water weight is relatively DIFFERENT from its volume.
6. Appearance deals with the form, color, and shape of the final product.
7. Proofing is the first raising or leavening of the bread.
8. The general rule for baking is, if the bread is small, the baking temperature is
high and baking time is short. Otherwise, if it is bigger, the temperature is
lower, but the time is longer.
9. Straight dough method is for used for breads with batter type of mixture
10. Water weight is relatively SIMILAR from its volume.
 TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
PROVINCIAL TRAINING CENTER - BALER
BALER, AURORA

DATA GATHERING
INSTRUCTIONS. 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.
Name of Trainee:

CHARACTERISTICS OF LEARNERS
LANGUAGE, LITERACY, AND NUMERACY (LL&L)
Average grade in English: Average grade in Mathematics:
a. 95 – 100 a. 95 – 100
b. 90 – 94 b. 90 – 94
c. 85 – 89 c. 85 – 89
d. 80 – 84 d. 80 – 84
e. 75 – 79 e. 75 – 79
CULTURAL AND LANGUAGE BACKGROUND SEX ASSIGNED AT BIRTH
Ethnicity/Culture: a. Male
b. Female
a. Ilokano
b. Tagalog AGE
c. Bisaya
d. Others (pls specify):
EDUCATION AND GENERAL KNOWLEDGE
Highest Educational Attainment
a. High School Level
b. High School Graduate
c. Undergraduate
d. College Degree Holder
e. With units in master’s degree
f. Master’s Degree Holder
g. With units in Doctoral Level
h. Doctoral Graduate
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
 TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
PROVINCIAL TRAINING CENTER - BALER
BALER, AURORA
f. Diabetes
g. Others (pls specify):
PREVIOUS EXPERIENCE WITH THE TOPIC
Bread and Pastry Production-Related Certificates
a. Prepare Vegetables, Eggs, and Starch Products
b. Select, Prepare, and Cook Meat
c. Prepare and Cook Seafood
d. Package-prepared Foodstuff
Number of years as a competency trainer:
PREVIOUS LEARNING EXPERIENCE
List down trainings related to Bread and Pastry Production (leave blank if N/A)

TRAINING LEVEL COMPLETED

National Certificates acquired and NC level (leave blank if N/A)

SPECIAL COURSES
Other related courses (leave blank if N/A)
 TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
PROVINCIAL TRAINING CENTER - BALER
BALER, AURORA
LEARNING STYLES (CHOOSE ONE):
a. Visual- The learner takes mental pictures of information given, so 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 with a lot of activity around him and will
focus better and learn faster in a quiet study environment.
b. Auditory- a learner who can 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
c. Activist - Learns by having a go
d. Reflector - Learns most from activities where they can watch, listen and
then review what has happened.
e. Theorist - Learns most when ideas are linked to existing theories and
concepts.
f. 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):

Trainee’s Signature over Printed Name

 TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
PROVINCIAL TRAINING CENTER - BALER
BALER, AURORA

SELF ASSESSMENT
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.

BASIC COMPETENCIES
CAN I…? YES NO
1. PARTICIPATE IN WORKPLACE COMMUNICATION
 Obtain and convey workplace information
 Complete relevant work-related documents
 Participate in workplace meeting and discussion
2. WORK IN TEAM ENVIRONMENT
 Describe and identify team role and responsibility in a team
 Describe work as a team member
3. PRACTICE CAREER PROFESSIONALISM
 Integrate personal objectives with organizational goals.
 Set and meet work priorities.
 Maintain professional growth and development
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
 Evaluate hazard and risks
 Control hazards and risks
 Maintain occupational health and safety awareness
 TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
PROVINCIAL TRAINING CENTER - BALER
BALER, AURORA
COMMON COMPETENCIES
CAN I…? YES NO
1. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
 Identify and access key sources of information on the
industry
 Access, apply and share industry information
 Update continuously relevant industry knowledge
2. OBSERVE WORKPLACE HYGIENE PROCEDURES
 Practice personal grooming and hygiene
 Practice safe and hygienic handling, storage and disposal of
food, beverage and materials
3. PERFORM COMPUTER OPERATIONS
 Identify and explain the functions, general features and
capabilities of both hardware and software undertaken
 Prepare and use appropriate hardware and software
according to task requirement
 Use appropriate devices and procedures to transfer files/data
4. PERFORM WORKPLACE AND SAFETY PRACTICES
 Practice workplace safety, security and hygiene systems,
processes and operation
 Respond appropriately to faults, problems and emergency
situations
 Maintain safe personal presentation standards
5. PROVIDE EFFECTIVE CUSTOMER SERVICE
 Apply effective verbal and non-verbal communication skills to
respond to customer needs
 Provide prompt and quality service to customer
 Handle queries promptly and correctly in line with enterprise
standards
 Handle customer complaints, evaluation and
recommendations
 TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
PROVINCIAL TRAINING CENTER - BALER
BALER, AURORA
CORE COMPETENCIES
CAN I…? YES NO
1. PREPARE AND PRODUCE BAKERY PRODUCTS
 Prepare bakery products
 Decorate and present bakery products
 Store bakery products
2. PREPARE AND PRODUCE PASTRY PRODUCTS
 Prepare pastry products
 Decorate and present pastry products
 Store pastry products
3. PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
 Prepare sponge and cakes
 Prepare and use fillings
 Decorate cakes
 Present cakes
 Store cakes
4. PREPARE AND DISPLAY PETITS FOURS
 Prepare iced petits fours
 Prepare fresh petits fours
 Prepare marzipan petits fours
 Prepare caramelized petits fours
 Display petits fours
5. PRESENT DESSERTS
 Prepare other types of desserts
 Plan, prepare and conduct a dessert trolley presentation
 Store and package desserts
 TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
PROVINCIAL TRAINING CENTER - BALER
BALER, AURORA

TRAINING ACTIVITY MATRIX (DAY 1)

TRAINING ACTIVITY TRAINEE FACILITES/TOOLS AND EQUIPMENT VENUE DATE & TIME REMARKS
Prayer, Recap of
Activities, Unfreezing Learning March 12-14, 2020
All trainees CBLM Daily Activities
Activities, Resource Area 8:00am-8:30 am
Feedback of Training
PREPARE AND PRODUCE BAKERY PRODUCTS
Hernandez, Rocell O.
Soliman, Rona N.
Fadriquela, Karl R.
Evangelista, Lloyd P.
Bangayan, Cristy M.
Saludo, Pauline G. CBLM
Cainglet, Justine G. (Prepare and Produce Bakery Products)
Orientation Contextual March 12, 2020 For
Aparato, Joy Q. Information Sheet 1.1-1 to 1.1-4
Lecture/Discussion Learning Area 7:00am-4:00pm Demonstration
Vallecera, Ian C. Self-Check 1.1-1 to 1.1-4
Yukit, Daryk King R. Answer Key 1.1-1 to 1.1-4
Parong, Daniel C.
Dimaandal, Alfred R.
Orajay, Abby H.
Pascual, Melanie S.
Agabbao, Aeblyn C.

JONJON R. SALAMANCA
Trainer
 TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
PROVINCIAL TRAINING CENTER - BALER
BALER, AURORA

TRAINING ACTIVITY MATRIX (DAY 2)

TRAINING ACTIVITY TRAINEE FACILITES/TOOLS AND EQUIPMENT VENUE DATE & TIME REMARKS
Prayer, Recap of
Activities, Unfreezing Learning March 12-14, 2020
All trainees CBLM Daily Activities
Activities, Resource Area 8:00am-8:30 am
Feedback of Training
PREPARE AND PRODUCE BAKERY PRODUCTS
Hernandez, Rocell O.
Yukit, Daryk King R. Written Test
Parong, Daniel C. Institutional
Performance Test (Baking tools, equipment, March 13, 2020 For
Assessment Dimaandal, Alfred R. Assessment
supplies, and materials) 7:00am-12:00pm Assessment
Orajay, Abby H. Area
Pascual, Melanie S. Oral Questioning
Agabbao, Aeblyn C.
Soliman, Rona N.
Fadriquela, Karl R. CBLM
Evangelista, Lloyd P. (Prepare and Produce Bakery Products)
Demonstration and Bangayan, Cristy M. Information Sheet 1.1-5 Practical Work March 13, 2020 For
Practice Saludo, Pauline G. Operation Sheet 1.1-5 Area 7:00am-12:00pm Demonstration
Cainglet, Justine G. Procedural Criteria Checklist 1.1-5
Aparato, Joy Q. Equipment (Baking Oven)
Vallecera, Ian C.
Contextual March 13, 2020 For
Video Presentation All trainees Laptop/Computer, AVP, Projector
Learning Area 12:00pm-4:00pm Demonstration

JONJON R. SALAMANCA
Trainer
 TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
PROVINCIAL TRAINING CENTER - BALER
BALER, AURORA

TRAINING ACTIVITY MATRIX (DAY 3)

TRAINING ACTIVITY TRAINEE FACILITES/TOOLS AND EQUIPMENT VENUE DATE & TIME REMARKS
Prayer, Recap of
Activities, Unfreezing Learning March 12-14, 2020
All trainees CBLM Daily Activities
Activities, Resource Area 8:00am-8:30 am
Feedback of Training
PREPARE AND PRODUCE BAKERY PRODUCTS
Written Test
Institutional
Demonstration and Performance Test (Baking tools, equipment, March 14, 2020 For Institutional
All trainees Assessment
Practice supplies, and materials) 7:00am-4:00pm Assessment
Area
Oral Questioning

JONJON R. SALAMANCA
Trainer
 PROGRESS CHART
PRACTICE
PARTICIPATE IN
WORK IN A TEAM PRACTICE CAREER OCCUPATIONAL
WORKPLACE
ENVIRONMENT PROFESSIONALISM HEALTH AND
COMMUNICATION
SAFETY

workplace information Obtain and convey

team role andDescribe and identify

memberDescribe work as a team

growth and developmentMaintain professional

health and safetyMaintain occupational

related documentsComplete relevant work

meeting and discussionParticipate in workplace

objectives withIntegrate personal

priorities. Set and meet work

risksEvaluate hazard and

risksControl hazards and

BASIC COMPETENCIES

HERNANDEZ, ROCELL O.
SOLIMAN, RONA N.
BANGAYAN, CRISTY M.
APARATO, JOY Q.
SALUDO, PAULINE G.
CAINGLET, JUSTINE G.
FADRIQUELA, KARL R.
EVANGELISTA, LLOYD P.
VALLECERA, IAN C.
YUKIT, DARYK KING R.
PARONG, DANIEL C.
DIMAANDAL, ALFRED R.
ORAJAY, ABBY H.
PASCUAL, MELANIE S.
AGABBAO, AEBLYN C.
 TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
PROVINCIAL TRAINING CENTER - BALER
BALER, AURORA

PROGRESS CHART
PREPARE AND
PREPARE AND PREPARE AND PRESENT
PRODUCE PRESENT
PRODUCE PASTRY GATEAUX, TORTES AND PREPARE AND DISPLAY PETITS FOURS
BAKERY DESSERTS
PRODUCTS CAKES
PRODUCTS
productsDecorate and present bakery

productsDecorate and present pastry

foursPrepare caramelized petits

dessertsPrepare other types of

dessert trolley presentationPlan, prepare and conduct a

Prepare marzipan petits fours

Store and package desserts

Prepare sponge and cakes

Prepare fresh petits fours

Prepare bakery products

Prepare iced petits fours

Prepare pastry products

Prepare and use fillings

Store bakery products

Store pastry products

Display petits fours

Store petit fours

Decorate cakes

Present cakes
CORE COMPETENCIES

Store cakes
HERNANDEZ, ROCELL O.
SOLIMAN, RONA N.
BANGAYAN, CRISTY M.
APARATO, JOY Q.
SALUDO, PAULINE G.
CAINGLET, JUSTINE G.
FADRIQUELA, KARL R.
EVANGELISTA, LLOYD P.
VALLECERA, IAN C.
YUKIT, DARYK KING R.
PARONG, DANIEL C.
DIMAANDAL, ALFRED R.
ORAJAY, ABBY H.
PASCUAL, MELANIE S.
AGABBAO, AEBLYN C.
APARATO, JOY Q.

ORAJAY, ABBY H.
SOLIMAN, RONA N.

VALLECERA, IAN C.

PARONG, DANIEL C.
SALUDO, PAULINE G.

AGABBAO, AEBLYN C.
PASCUAL, MELANIE S.
YUKIT, DARYK KING R.
FADRIQUELA, KARL R.
CAINGLET, JUSTINE G.
BANGAYAN, CRISTY M.

DIMAANDAL, ALFRED R.
EVANGELISTA, LLOYD P.
HERNANDEZ, ROCELL O.
COMMON COMPETENCIES
Identify and access key sources
of information on the industry

industry informationAccess, apply and share

KNOWLEDGE
DEVELOP AND

industry knowledgeUpdate continuously relevant

UPDATE INDUSTRY

hygienePractice personal grooming and

Practice safe and hygienic

handling, storage and disposal
HYGIENE
OBSERVE

of food, beverage, and materials

WORKPLACE

PROCEDURES

Identify and explain the

functions, general features, and
capabilities of both hardware
and software undertaken

according to task requirementPrepare and use appropriate

hardware and software
BALER, AURORA

Use appropriate devices and

procedures to transfer files/data

requirementsProduce accurate and complete

data according to the
PROVINCIAL TRAINING CENTER - BALER

PROGRESS CHART
PERFORM COMPUTER OPERATIONS

Maintain computer system

processes, and operation Practice workplace safety,
security and hygiene systems,
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

situationsRespond appropriately to faults,

problems, and emergency
PERFORM

presentation standardsMaintain safe personal

WORKPLACE AND
SAFETY PRACTICES

respond to customer needsApply effective verbal and non-

verbal communication skills to

Provide prompt and quality

service to customer

standards Handle queries promptly and

correctly in line with enterprise
PROVIDE EFFECTIVE
CUSTOMER SERVICE

recommendations Handle customer complaints,

evaluation, and
 APARATO, JOY Q.

ORAJAY, ABBY H.
SOLIMAN, RONA N.

VALLECERA, IAN C.

PARONG, DANIEL C.
SALUDO, PAULINE G.

AGABBAO, AEBLYN C.
PASCUAL, MELANIE S.
YUKIT, DARYK KING R.
FADRIQUELA, KARL R.
CAINGLET, JUSTINE G.
BANGAYAN, CRISTY M.

DIMAANDAL, ALFRED R.
EVANGELISTA, LLOYD P.
HERNANDEZ, ROCELL O.
communicationParticipate in
workplace

Work in a team
environment
BASIC

Practice career
professionalism

Practice occupational
health and safety

Develop and update

industry knowledge

Observe workplace
hygiene procedures
BALER, AURORA

Perform computer
operations
COMMON
PROVINCIAL TRAINING CENTER - BALER

Perform workplace
and safety practices
ACHIEVEMENT CHART

Provide effective
customer service
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

Prepare and produce

bakery products

Prepare and produce

pastry products

cakesPrepare and present

gateaux, tortes, and
CORE

dessertsPrepare and serve

other types of

Prepare and display

petits fours
 MINUTES OF THE MEETING
FOCUS GROUP DISCUSSION
Date: February 22, 2018
Agenda: Demonstration Evaluation
Competency-based Training Delivery
Present:
1. Hernandez, Rocell O.
2. Soliman, Rona N.
3. Bangayan, Cristy M.
4. Aparato, Joy Q.
5. Saludo, Pauline G.

RESOLUTIONS/
CBT CONCERNS DISCUSSIONS
AGREEMENT
CBT Layout Presentation is not clear Discuss each part clearly
Attendance was checked Carry on with the way the
Monitoring of Attendance
correctly attendance was checked
Functions of some areas Discuss each area and
Utilization of Work Area
are not properly discussed briefly state the functions
Orientation
a. CBT
b. Roles The relevance of the Explain each topic and
c. TR following topics was not discuss clearly its
d. CBLM properly stated importance to the training
e. Facilities
f. Evaluation System
The purpose of RPL was Explain why the RPL should
RPL
not explained clearly be administered
Teaching Methods and Few methods were Explain all the methods and
Techniques discussed the techniques to be used.
Monitoring of The methods for monitoring
Explain the purpose of each
a. Learning Activities activities, progress and
monitoring tools and how it
b. Achievement Chart achievement were not
will be used
c. Progress Chart discussed in detail
Explain the purpose of the
The purpose of feedback
Feedback evaluation and how it will be
was not explained clearly
utilized
Approaches for slow State some situations and
Slow Learners
learners were not discussed how it will be addressed
Next demonstration will be
Another demonstration was
Other Concerns on April 4, 2020 at 8:00 am,
set
same venue
 POST-TEST
NAME:
I. IDENTIFICATION. Kindly identify the bakery ingredient or component that being
defined.
1. It is the prime grain the flour is obtained from the baking industry.
2. This flour is made to be soft and weak; great for making cakes, cookies, and
noodles.
3. Scientifically known as Saccharomyces cerevisiae, this unicellular organism is
capable on converting sugars to carbon dioxide and alcohol by the process called
fermentation.
4. Butter: Animal source = Margarine:
5. Gluten formed during kneading is composed of two insoluble proteins called
__________ (gives strength) and
6. __________ (gives elasticity).
7. This flour has gritty, sandy texture. Good for making breads, rolls, and other
yeast-raised products.
8. Eggs can act as emulsifier due to the _________ present in the yolk.
9. CALCULATE. Fill in the blanks in calculating the required water temperature for
10. final dough temperature.
Required FDT 35ºC
Multiply by 2 ?
Subtract flour temp 21ºC
Difference is the required water temp. ?

II. MATCHING TYPE. Kindly match the defined bakery tools and equipment on the left
to the choices on the right.
1. Grater k. Helps dispense fillings, frosting, and batter into uniform
and decorative pattern.
2. Bread Knife l. A container that holds the dough to slow down
fermentation process.
3. Measuring devices m. A cabinet or container that allows faster
fermentation due to its warm, humid environment

4. Sheet pan n.This is where baking takes place

5. Sifter o.Made from plastic or stainless-steel cones fitted in a
pastry bag to produce unique shapes when icing is
passed through.
6. Decorating tips p.Used for aerating, blending, and removing impurities
from dry ingredients.
7. Oven q.Shallow rectangular trays with a lip on all sides
8. Proofers r. Provides accuracy in the measurement of needed
ingredients
9. Retarders s. A long knife with serrated blade that cuts the bread
easily
10. Pastry bag t. Used to shred ingredients into small equal portions

III. MULTIPLE CHOICE. Choose the letter of the correct answer.

1. Passing one or more dry ingredients through a wire mesh to combine, aerate ang
remove lumps.
 a. Sifting
b. Steep
c. Stirring
d. Slipping

2. Also known as decorator’s icing.

a. Boiled icing
b. Rolled fondant
c. Royal icing
d. Butter cream

3. It is where yeast leavened dough is put to rise immediately before baking.

a. Refrigerator
b. Proof box
c. Pastry bag
d. Molder

4. These are foods that is served with flame.

a. Jam
b. Doughnuts
c. Flambe
d. Crepe

5. The process of beating sugar and fat for the purpose of incorporating air
a. Creaming
b. Molding
c. Kneading
d. Proofing

6. It is used to tenderize baked products

a. Shortening
b. Fat
c. Oil
d. All of the above

7. Ingredients used to produce carbon dioxide, like yeast or baking powder.

a. Airing Agent
b. Talent Agent
c. Leavening Agent
d. Producing Agent

8. Cooking done by using dry, indirect heat. Usually done in an oven.

a. Steaming
b. Baking
c. Grilling
d. Frying

9. A coating that is applied to baked products for glossy appearance or for

additional taste.
a. Mixing
 b. Brushing
c. Washing
d. Glazing

10. The protein of wheat flour which combines with water forming a rubbery mass
which retains the gas and steam in baking and gives volume to the product.
a. Gluten
b. Albumin
c. Serotonin
d. Carotene

IV. ESSAY. Explain the following in two to three sentences (2pts each).
1. What are the kinds of dough based on the amount of liquid?
2. What are the kinds of dough based on the ingredient/components?
3. What is Batter?
4. What is dough?
5. Give one example of drop batters. An example of pour batters.

V. TRUE OR FALSE. Write down T if the statement is TRUE, write F if FALSE.

1. Fermentation is the process of manipulating a ball of dough with your hands.
2. Dextrinization is also called Maillard Reaction.
3. A sweet yeast product would be any dough with LESS 5% sugar.
4. Croissant is a crescent shaped pastry with flaky structure.
5. Water weight is relatively DIFFERENT from its volume.
6. Appearance deals with the form, color, and shape of the final product.
7. Proofing is the first raising or leavening of the bread.
8. The general rule for baking is, if the bread is small, the baking temperature is
high and baking time is short. Otherwise, if it is bigger, the temperature is
lower, but the time is longer.
9. Straight dough method is for used for breads with batter type of mixture
10. Water weight is relatively SIMILAR from its volume.
 TRAINING SESSION EVALUATION
FORM
INSTRUCTIONS:
This post-training evaluation instrument is intended to measure how satisfactorily your
trainer has done his job during the whole duration of your training. Please check (✓) the
appropriate box corresponding to your rating for each question asked. Your answers will be
treated with utmost confidentiality.
Legend:
5- Outstanding
4- Very Good/Very Satisfactory
3- Good/Adequate
2- Fair/Satisfactory
1- Poor/Unsatisfactory
NA- Not Applicable
ITEM
MEASUREMENT RATINGS
NO.
NAME OF TRAINER: JONJON R. SALAMANCA 1 2 3 4 5 N/A
Orients trainees about CBT, the use of CBLM, and the
1 
evaluation system.
Discusses the unit of competencies and outcomes to
2 
be attained at the start of every module.
Exhibits mastery of the subject/course he/she is
3 
teaching.
Motivates end elicits active participation from the
4 
student/trainees.
Keeps records of evidence/s of competency
5 
attainment of each student/trainees.
Instills value of safety and orderliness in the
6 
classrooms and workshops.
Instills the value of teamwork and positive work
7 
values.
8 Instills good grooming and hygiene. 

9 Instills the value of time 

10 Quality of voice while teaching. 

11 Clarity of language/dialect used in teaching. 

Provides extra attention to trainees and students with
12 
specific learning needs.
13 Attends classes regularly and promptly. 

14 Shows energy and enthusiasm while teaching. 

15 Maximizes use of training supplies and materials. 

16 Dresses appropriately. 

17 Shows empathy. 

18 Demonstrate self-control. 
ITEM
MEASUREMENT RATINGS
NO.
PREPARATION 1 2 3 4 5 N/A
Workshop layout conforms with the components of a
1 
CBT workshop
2 Number of CBLM is sufficient 
3 Objectives of every training session is well explained 
4 Expected activities/outputs are clarified 
DESIGN AND DELIVERY 1 2 3 4 5 N/A
1 Course contents are sufficient to attain objectives 
2 CBLM are logically organized and presented 
Information Sheet are comprehensive in providing the
3 
required knowledge
Examples, illustrations, and demonstrations help you
4 
learn
Practice exercises like Task/Job Sheets are sufficient
5 
to learn required skills
Valuable knowledge is learned through the contents of
6 
the course
7 Training Methodologies are effective 
Assessment Methods and evaluation system are
8 
suitable for the trainees and the competency
Recording of achievements and competencies
9 
acquired is prompt and comprehensive
Feedback about the performance of learners is given
10 
immediately
TRAINING FACILITIES/RESOURCES 1 2 3 4 5 N/A
1 Training Resources are adequate 
2 Training Venue is conducive and appropriate 
3 Equipment, Supplies, and Materials are Sufficient 
Equipment, Supplies and Materials are suitable and
4 
appropriate
5 Promptness in providing Supplies and Materials 
SUPPORT STAFF 1 2 3 4 5 N/A
1 Support Staff are accommodating 
Comments/ Suggestions:
WORKSHOP LAYOUT
 INVENTORY OF TRAINING
RESOURCES
AS PER
AS PER TR REMARKS
INVENTORY
TRAINING MATERIALS
CBLM 25 25 Self-contained
Wilton Decorating magazine,
1 1 For
video
maintenance
Good Housekeeping Baking Book 1 1
EQUIPMENT
Commercial mixers with
6 6
attachment
Mechanical dough roller 1 1
Decker over 1 1
For
Compressor 1 1
maintenance
Dough cutter 1 1
Gas range 4 4
Upright Freezer 1 1
Refrigerator 1 1
TOOLS
Measuring cup, solid (set) 12 12 For
Measuring cup, liquid (set) 12 12 maintenance
Measuring spoon 25 25
Cake turn table 3 3
Decorating tips 20 20
Rolling pins 6 6
Sheet Pans 6 6
Pie Cutter 1 1
Rubber Scrapper 1 1
Palette Knife 1 1
Cake stand with tier 1 1
Cake Pillars 4 4
Sause pan, s/s 1 1
Ladles s/s 1 1
Knives s/s with plastic handle 6 6
Chopping board, color coded 6 6
Scale 2, 10-kg capacity 6 6
Grater 6 6
For
Wooden Spoon 6 6
maintenance
Beaters 6 6
Mixing bowl (6pc-set) 12 sets 12 sets
Wire whisk 6 6
Muffin pan, small 6 6
Muffin pan, medium 6 6
Muffin pan, large 6 6
TOOLS (cont.)
Loaf pan, small 6 6
Loaf pan, medium 6 6
Loaf pan, large 6 6
Regular pan, 1*8*8 4 4
Round pan (6, 8, 10, 12, 14, 16) 6 6
For
Pie pan (6, 8, 10) 6 6
maintenance
Flour sifter 6 6
Strainer 6 6
Double broiler 3 3
Piping Bags 1 box 1 box
Couple 1 set 1 set
MATERIALS
Cake flour 25 kgs 25 kgs
Bread flour 25 kgs 25 kgs
All-purpose flour 25 kgs 25 kgs
Sugar 25 kgs 25 kgs
Yeast 5 packs 5 packs
Butter 50 packs 50 packs
Margarine 5 kgs 5 kgs
Butter (French bread) 1 kg 1 kg For
Cooking oil 5L (1L bottle) 5L (1L bottle) reproduction
Lard 5 kgs 5 kgs
All-purpose cream 50 packs 50 packs
Whipping cream 1 can 1 can
Confectioners’ sugar 1 pack 1 pack
Knox gelatin 1 pack 1 pack
Flaked almonds 1 pack 1 pack
Chocolate chips 1 pack 1 pack
Chocolate, shredded 1 pack 1 pack
Cherries with stem 1 container 1 container
Cherries 5 cans 5 cans
Food colors 1 set 1 set
Tropical fruits 2 big cans 2 big cans
Whole wheat, rye, multi grain 5 kgs 5 kgs
Cream cheese 50 packs 50 packs
Paper cups 100 pcs 100 pcs
Tulip paste 1 pack 1 pack
Sugar lace 1 pack 1 pack
Pineapple juice 1 L can 1 L can
Cointreau 500 mL 500 mL
 PERFORMANCE TEST
QUALIFICATION BREAD AND PASTRY PRODUCTION NCII
UNIT OF COMPETENCY PREPARE AND PRODUCE BAKERY PRODUCTS
TASK PAN DE SAL MAKING
PLEASE READ CAREFULLY
General Instruction: Given the Competency Standard of a qualification, you must:
1. Follow procedure/techniques in baking Cinnamon Rolls; and
2. Do the mis-en-place.
Ingredients:
• 1000g bread flour • 100s or 2pcs eggs
• 10g yeast • 35g breadcrumbs
• 180g refined sugar • 15g salt
• 10g bread improver • 70g shortening
• 40g powdered milk • 400g water
Equipment:
Oven, Gas range, proofing cabinet, dough roller
Steps/Procedure for Safety Precautions:
1. Wear proper PPE such as chef’s jacket, skull cap, hairnet, and clogs.
2. Observe proper safety instructions in the kitchen.
3. Prepare all necessary tools and materials.
Tools and Materials:
Mixing bowls, spatula, dough cutter, sheet pan, baker’s peel, weighing scale,
bowls
Method:
• Disperse yeast through the water and add the dry ingredients on top
• Knead the dough until smooth and elastic
• Ferment for 1-2hrs.
• Punch down. Rest for 5mins.
• Cut into four (4) portions and roll into baston. Roll in breadcrumbs and rest for 20-
30mins.
• Proof @ 35ºC, 80% RH for 1-2hrs.
• Bake at 180ºC for 15 mins
• Remove from oven, place onto a cooling wire
 WRITTEN TEST
NAME:
I. IDENTIFICATION. Kindly identify the bakery ingredient or component that being
defined.
1. It is the prime grain the flour is obtained from the baking industry.
2. This flour is made to be soft and weak; great for making cakes, cookies, and
noodles.
3. Scientifically known as Saccharomyces cerevisiae, this unicellular organism is
capable on converting sugars to carbon dioxide and alcohol by the process called
fermentation.
4. Butter: Animal source = Margarine:
5. Gluten formed during kneading is composed of two insoluble proteins called
__________ (gives strength) and
6. __________ (gives elasticity).
7. This flour has gritty, sandy texture. Good for making breads, rolls, and other
yeast-raised products.
8. Eggs can act as emulsifier due to the _________ present in the yolk.
9. CALCULATE. Fill in the blanks in calculating the required water temperature for
10. final dough temperature.
Required FDT 35ºC
Multiply by 2 ?
Subtract flour temp 21ºC
Difference is the required water temp. ?

II. MATCHING TYPE. Kindly match the defined bakery tools and equipment on the left
to the choices on the right.
1. Grater a. Helps dispense fillings, frosting, and batter into
uniform and decorative pattern.
2. Bread Knife b.A container that holds the dough to slow down
fermentation process.
3. Measuring devices c. A cabinet or container that allows faster fermentation
due to its warm, humid environment
4. Sheet pan d.This is where baking takes place
5. Sifter e.Made from plastic or stainless-steel cones fitted in a
pastry bag to produce unique shapes when icing is
passed through.
6. Decorating tips f. Used for aerating, blending, and removing impurities
from dry ingredients.
7. Oven g.Shallow rectangular trays with a lip on all sides
8. Proofers h.Provides accuracy in the measurement of needed
ingredients
9. Retarders i. A long knife with serrated blade that cuts the bread
easily
10. Pastry bag j. Used to shred ingredients into small equal portions
III. MULTIPLE CHOICE. Choose the letter of the correct answer.
1. Passing one or more dry ingredients through a wire mesh to combine, aerate ang
remove lumps.
a. Sifting
 b. Steep
c. Stirring
d. Slipping

2. Also known as decorator’s icing.

a. Boiled icing
b. Rolled fondant
c. Royal icing
d. Butter cream

3. It is where yeast leavened dough is put to rise immediately before baking.

a. Refrigerator
b. Proof box
c. Pastry bag
d. Molder

4. These are foods that is served with flame.

a. Jam
b. Doughnuts
c. Flambe
d. Crepe

5. The process of beating sugar and fat for the purpose of incorporating air
a. Creaming
b. Molding
c. Kneading
d. Proofing

6. It is used to tenderize baked products

a. Shortening
b. Fat
c. Oil
d. All of the above

7. Ingredients used to produce carbon dioxide, like yeast or baking powder.

a. Airing Agent
b. Talent Agent
c. Leavening Agent
d. Producing Agent

8. Cooking done by using dry, indirect heat. Usually done in an oven.

a. Steaming
b. Baking
c. Grilling
d. Frying

9. A coating that is applied to baked products for glossy appearance or for

additional taste.
a. Mixing
b. Brushing
 c. Washing
d. Glazing

10. The protein of wheat flour which combines with water forming a rubbery mass
which retains the gas and steam in baking and gives volume to the product.
a. Gluten
b. Albumin
c. Serotonin
d. Carotene

IV. ESSAY. Explain the following in two to three sentences (2pts each).
1. What are the kinds of dough based on the amount of liquid?
2. What are the kinds of dough based on the ingredient/components?
3. What is Batter?
4. What is dough?
5. Give one example of drop batters. An example of pour batters.

V. TRUE OR FALSE. Write down T if the statement is TRUE, write F if FALSE.

1. Fermentation is the process of manipulating a ball of dough with your hands.
2. Dextrinization is also called Maillard Reaction.
3. A sweet yeast product would be any dough with LESS 5% sugar.
4. Croissant is a crescent shaped pastry with flaky structure.
5. Water weight is relatively DIFFERENT from its volume.
6. Appearance deals with the form, color, and shape of the final product.
7. Proofing is the first raising or leavening of the bread.
8. The general rule for baking is, if the bread is small, the baking temperature is
high and baking time is short. Otherwise, if it is bigger, the temperature is
lower, but the time is longer.
9. Straight dough method is for used for breads with batter type of mixture
10. Water weight is relatively SIMILAR from its volume.
 ORAL QUESTIONING
Satisfactory
QUESTIONS TO PROBE THE CANDIDATES UNDERPINNING
Response
KNOWLEDGE
YES NO
Extension/Reflection Questions
1. What do you call to the mixing method used for making Pan de
Sal?
2. What is the process of manipulating a ball of dough with your
hands to develop the gluten?
3. What is the process of which yeast converts sugar into alcohol
and carbon dioxide? This process also allows the dough to double
its volume.
Safety Questions
4. What is the first and last equipment you need to manipulate in
operating the oven?
5. What is do you need to do to ensure that you have active yeast for
your dough?
6. What are the optimum storage conditions for flour?

Contingency Questions
7. Where is the fire extinguisher must be placed?
8. What is the importance of First Aid Kit?

Job Role/Environment Questions

9. What is FIFO?
Rules and Regulations
10. What is GMP?
The candidate’s underpinning knowledge was:
 SATISFACTORY  NOT SATISFACTORY
FEEDBACK TO THE CANDIDATE
General Comment (strength/improvements needed)

CANDIDATE’S SIGNATURE Date

ASSESSOR’S SIGNATURE Date
 PERFORMANCE CRITERIA
CHECKLIST
Name of Trainee: ROCELL O. HERNANDEZ
Date:

Did the trainee… Yes No

1. Disperse yeast through the water and add the dry ingredients on top?
2. Knead the dough until smooth and elastic?
3. Ferment for 1-2hrs?
4. Punch down. Rest for 5mins?
5. Cut into four (4) portions and roll into baston. Roll in breadcrumbs and rest
for 20-30mins?
6. Proof @ 35ºC, 80% RH for 1-2hrs?
7. Bake at 180ºC for 15 mins?
8. Remove from oven, place onto a cooling wire?
COMMENTS/SUGGESTIONS:

Trainer: JONJON R. SALAMANCA

Date:

DEMONSTRATION WITH
QUESTIONING TOOLS
Learner’s Name ROCELL O. HERNANDEZ
Trainer/Assessor Name: JONJON R. SALAMANCA
Module Title Preparing and Presenting Bakery Products
Unit of Competency Prepare and Produce Bakery Products
Date of Assessment
Time of Assessment
Instructions for Demonstration
Listen carefully to the instructions.

Materials and Equipment

Relevant equipment/material for each task
  to show if
OBSERVATION evidence is
demonstrated
During the demonstration of skills, did the candidate… YES NO
Required ingredients are selected, measured, and weighed
according to recipe or production requirements and established
standards and procedures.
A variety of bakery products are prepared according to standard
mixing procedures/formulation/ recipes and desired product
characteristics.
Appropriate equipment is used according to required bakery
products and standard operating procedures.

Bakery products are baked according to techniques and appropriate

condition; 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.
The candidate’s demonstration was:
 SATISFACTORY  NOT SATISFACTORY
 ANSWER KEY
I. IDENTIFICATION II. MATCHING TYPE
1. Grain 1. J
2. Cake flour 2. I
3. Yeast 3. H
4. Plant source 4. G
5. Glutenin 5. F
6. Gliadin 6. E
7. Bread Flour 7. D
8. Lecithin 8. C
9. 70ºC 9. B
10. 49ºC 10. A

III. MULTIPLE CHOICE IV. ESSAY

1. A 1. Soft and stiff dough. Soft dough has a
2. C ratio of 1:3 of liquid to flour, while the
3. B stiff dough has 1:4 or 1:5 liquid to flour
4. C ratio.
5. A 2. Lean dough is composed only with
6. D basic ingredients of bread; namely,
7. C flour, salt, yeast, and water.
8. B 3. Batter is a flour mixture with pouring
9. D consistency.
10. A 4. Dough is a flour mixture that us capable
of being handles and it can be
manipulated.
V. TRUE OR FALSE
5. Examples of pour batters are popovers,
1. F
gridle cakes, and waffles. While in drop
2. T
batters are muffins, cookies, and
3. F
biscuits.
4. T
5. F
6. T
7. F
8. T
9. F
10. T
 SUGGESTED/MODEL ANSWERS
1. Straight Dough Method is the mixing method used for making pan de sal. This
method will not require any extra task rather than mixing all dry and liquid ingredients
in the bowl.
2. Kneading is the process of manipulating the dough until it becomes smooth and
elastic.
3. Fermentation of dough is the process that will make the dough double its size. This
is because of the accumulation of carbon dioxide gas in the dough after the
conversion from sugar by yeast.
4. Gas Regulator is the first and last equipment you need to manipulate in operating
the oven. Before the ignition of oven, you need to switch on the gas regulator. After
baking, it is also advised to switch it off to prevent gas leakage and fire incidents.
5. Soaking the yeast in warm water with small amount of sugar is one of the fastest
ways to verify if you have active yeast. One evidence of the active yeast is the
production of bubbles in the water mixture.
6. Storing the flour in cool and dry place, in an enclosed/sealed packaging will
ensure its quality up until three (3) months.
7. Fire extinguisher must be placed in every room of the training center. It is important
to place a unit of fire extinguisher inside the baking/cooking room.
8. First Aid Kit is important because when emergency happens, it can be used to give
firsthand remedy
9. FIFO or first in, first our policy will ensure that the oldest inventory items will be
used/sold first.
10. GMP or good manufacturing practices is a system that developed and recommended
by agencies to ensure to safety and quality of the product.
 INSTITUTIONAL ASSESSMENT
LOGBOOK
BREAD AND PASTRY PRODUCTION NCII

Date of Assessment: MARCH 21, 2020

NO. CANDIDATE’S NAME SIGNATURE ASSESSMENT RESULT
1 HERNANDEZ, ROCELL O.
2 SOLIMAN, RONA N.
3 BANGAYAN, CRISTY M.
4 APARATO, JOY Q.
5 SALUDO, PAULINE G.
6 CAINGLET, JUSTINE G.
7 FADRIQUELA, KARL R.
8 EVANGELISTA, LLOYD P.
9 VALLECERA, IAN C.
10 YUKIT, DARYK KING R.

JONJON R. SALAMANCA
TRAINER
 PERFORMANCE TEST
QUALIFICATION BREAD AND PASTRY PRODUCTION NCII
UNIT OF COMPETENCY PREPARE AND PRODUCE BAKERY PRODUCTS
TASK CINNAMON ROLL MAKING
PLEASE READ CAREFULLY
General Instruction: Given the Competency Standard of a qualification, you must:
3. Follow procedure/techniques in baking Cinnamon Rolls; and
4. Do the mis-en-place.
Ingredients:
• 500g bread flour
• 1/3 c water
• 8g yeast
• 1 T cinnamon powder
• 60g or 1pc egg
• ½ c raisins
• ¼ c shortening
• ¼ c brown sugar
• ½ c evaporated milk
• ½ c peanuts, chopped
• ½ c sugar
Equipment:
Oven, Gas range, proofing cabinet, dough roller
Steps/Procedure for Safety Precautions:
4. Wear proper PPE such as chef’s jacket, skull cap, hairnet, and clogs.
5. Observe proper safety instructions in the kitchen.
6. Prepare all necessary tools and materials.
Tools and Materials:
Mixing bowls, spatula, dough cutter, sheet pan, baker’s peel, weighing scale,
bowls
Method:
• Disperse yeast through the warm milk with little sugar, set aside for 5-10mins.
• Add flour, sugar, salt, eggs.
• Add last the shortening or butter, mix until smooth.
• Knead the dough until fine and elastic
• Ferment for 45mins-1hr.
• Punch down. Rest for 5mins.
• Shape the dough in rectangle, then add the mixture of cinnamon powder, raisins,
brown sugar, and peanuts.
• Roll the dough and portion using dough cutter.
• Proof @ 35ºC, 80% RH until double in size
• Bake at 180ºC for 15 mins
• Remove from oven, place onto a cooling wire
• Serve and garnish.
 PERFORMANCE CRITERIA
CHECKLIST
Name of Trainee:
Date:

Did the trainee… Yes No

1. Disperse yeast through the warm milk with little sugar, set aside for 5-
10mins.
2. Add flour, sugar, salt, eggs.
3. Add last the shortening or butter, mix until smooth.
4. Knead the dough until fine and elastic
5. Ferment for 45mins-1hr.
6. Punch down. Rest for 5mins.
7. Shape the dough in rectangle, then add the mixture of cinnamon powder,
raisins, brown sugar, and peanuts.
8. Roll the dough and portion using dough cutter.
9. Proof @ 35ºC, 80% RH until double in size
10. Bake at 180ºC for 15 mins
11. Remove from oven, place onto a cooling wire
12. Serve and garnish.
COMMENTS/SUGGESTIONS:

Trainer: JONJON R. SALAMANCA

Date:
 ORAL QUESTIONING
Satisfactory
QUESTIONS TO PROBE THE CANDIDATES UNDERPINNING
Response
KNOWLEDGE
YES NO
Extension/Reflection Questions
1. What do you call to the mixing method used for making Cinnamon
Roll?
2. What is the process of manipulating a ball of dough with your
hands to develop the gluten?
3. What is the process of which yeast converts sugar into alcohol
and carbon dioxide? This process also allows the dough to double
its volume.
Safety Questions
4. What is the first and last equipment you need to manipulate in
operating the oven?
5. What is do you need to do to ensure that you have active yeast for
your dough?
6. What are the optimum storage conditions for flour?

Contingency Questions
7. Where is the fire extinguisher must be placed?
8. What is the importance of First Aid Kit?

Job Role/Environment Questions

9. What is FIFO?
Rules and Regulations
10. What is GMP?
The candidate’s underpinning knowledge was:
 SATISFACTORY  NOT SATISFACTORY
FEEDBACK TO THE CANDIDATE
General Comment (strength/improvements needed)

CANDIDATE’S SIGNATURE Date

TRAINER’S SIGNATURE Date