DUEÑAS GENERAL COMPREHENSIVE HIGH SCHOOL

Dueñas, Iloilo

LEARNER’S RECORD BOOK

Learner’s No.: 10112019

NAME : Nahya Neziah Lagarto

QUALIFICATION : Bread and Pastry Production NC II

TRAINING DURATION: 105 Hours/17.5 Days

CORE TRAINER : NESCIL MAE BALDEMORO

INSTRUCTION:
T
his Learner’s Record Book (LRB) is intended to serve as a record of
all the accomplishments/task/activities of the trainee while in
school. It will eventually become evidence that can be submitted for
portfolio assessment. It is therefore important that all its contents
are validly inscribed by both the trainer and the trainee.

The competencies, learning outcomes and the tasks of the

qualification being trained in are already indicated in this Trainee’s
Record Book. In the course of the training, the trainee will fill in the
column “Date Accomplished” for every learning outcome/task as
soon as he/she has successfully performed it with the guidance of
the trainer.

The trainer will likewise indicate his/her remarks and initials

to confirm outcome of the task accomplished by the trainee. It
should be ensured that the trainee personally accomplished the
task.

It is of equal importance that the contents of this record

book be written legibly in black or blue ink. Erasures should be
avoided in order to keep it clean and presentable.

Vocational Instruction Supervisor

Unit of Competency: BASIC 1 - PARTICIPATE IN WORKPLACE COMMUNICATION

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NC Level : II

Learning Task/Activity Date Supervisor’s Supervised by

Outcome Required Accomplished Remarks Industry School
1. Obtain and  Access specific
convey relevant
workplace information from
information appropriate
sources
 Use effective
questioning, active
listening and
speaking skills to
gather and convey
information
 Use appropriate
medium to transfer
information and
ideas.
 Use appropriate
non-verbal
communication.
 Identify and follow
appropriate lines of
communication
with superiors and
colleagues.
 Use defined work
procedures for the
location and
storage of
information.
 Carry out
personnel
interaction clearly
and concisely.
2. Participate  Attend team
in meetings on time.
workplace  Expressed clearly
meeting own opinions and
and listened to those of
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 discussion others without
interruption.
 Establish consistent
meeting inputs
with the meeting
purpose and
protocols.
 Conduct workplace
interaction in a
courteous manner
appropriate to
cultural
background and
authority in the
enterprise
procedures.
 Ask and respond to
questions about
simple routine
workplace
procedures and
matters concerning
conditions of
employment.
 Interpret and
implement meeting
outcomes.
3. Complete  Complete
relevant accurately and
work legibly ranges of
related forms relating to
documents conditions of
employment.
 Record workplace
data on standard
workplace forms
and documents.
 Use basic
mathematical
process for routine
calculations.
 Identify and rectify

4
 errors in recording
information on
forms/documents
 Complete reporting
requirements to
superior according
to enterprise
guidelines.

_________________ _________________________
Learner’s Signature Learning Facilitator’s Signature

Unit of Competency: BASIC 2 – WORK IN A TEAM ENVIRONMENT

5
NC Level : II
Learning Task/Activity Date Supervisor’s Supervised by
Outcome Required Accomplished Remarks Industry School

1. Describe  Identify the role

team role and objective of
and the team from
scope. available sources of
information.
 Identify team
parameters,
reporting
relationships and
responsibilities
from team
discussions and
appropriate
external sources
2. Identify  Identify individual
own role role and
and responsibilities
responsib within the team
ility environment.
within  Identify and
team recognize roles and
responsibility of
other team
members.
 Identify reporting
relationships within
team and external
to team.
3. Work as  Use effective and
a team appropriate forms
member of communications
and interactions
undertaken with
team members
who contribute to
known team
activities and
objectives.
 Make effective and

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 appropriate
contributions to
complement team
activities and
objectives, based
on individual skills
and competencies
and workplace
context.
 Observe 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
individuals
competencies of
the members.

_________________ _________________________
Learner’s Signature Learning Facilitator’s Signature

Unit of Competency: BASIC 3 - PRACTICE CAREER PROFESSIONALISM

NC Level : II
Learning Task/Activity Date Supervisor’s Supervised by
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1. Integrate  Pursue personal
personal growth and
objectives work plan
with towards
organizatio improving
nal goals qualifications
set for
profession.
 Maintain
intrapersonal
and
interpersonal
relationships in
the course of
managing self,
based on
performance
evaluation.
 Demonstrate
commitment to
the organization
and its goal in
performance of
duties.
2. Set and  Prioritize
meet work completing
priorities demands to
achieve
personal, team
and
organizational
goals and
objectives.
 Utilize
resources
efficiently and
effectively to
manage with
priorities and
commitments.
 Practice long
economic use

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 and
maintenance
equipment and
facilities are
followed as per
established
procedures.
3. Maintain  Identify
professional trainings and
growth and career
development opportunities
and availed of
based on job
requirements.
 Receive and
demonstrate
recognitions as
proof of career
advancement.
 Obtain and
renew licenses
and/or
certifications
relevant to job
and career.
_________________ _________________________
Learner’s Signature Learning Facilitator’s Signature

Unit of Competency: BASIC 4 - PRACTICE OCCUPATIONAL HEALTH AND SAFETY

PROCEDURES
NC Level : II
Learning Task/Activity Date Supervisor’s Supervised by
Outcome Required Accomplished Remarks Industry School

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 1. Identify  Clarify and explain
hazards safety regulations
and and workplace
risks safety and hazard
control practices
and procedures
based on
organization
procedures.
 Identify
hazards/risks in the
workplace and their
corresponding
indicators to
minimize or
eliminate risk to co-
workers, workplace
and environment in
accordance with
organization
procedures.
 Recognize and
establish
contingency
measures during
workplace
accidents, fire and
other emergencies
in accordance with
organization
procedures.
2. Evaluate  Identify terms of
hazards maximum tolerable
and limits which when
risks exceeded will result
in harm or damage
are based on
threshold limit
values (TLV).
 Determine effects of
the hazards.
 Report OHS issues

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 and/or concerns and
identify safety
hazards to
designated
personnel on
accordance with
workplace
requirements and
relevant workplace
OHS legislation.
3. Control  Follow consistently
hazards Occupational Health
and and Safety (OHS)
risks procedures for
controlling
hazards/risks in
workplace.
 Follow procedures
for dealing with
workplace
accidents, fire and
emergencies in
accordance with
organization OHS
policies.
 Use correctly
personal protective
equipment (PPE) in
accordance with
organization OHS
procedures and
practices.
 Establish
appropriate
assistance is
provided in the
event of a
workplace
emergency in
accordance with
organization

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 protocol.
4. Maintain  Participate in
OHS emergency-related
awareness drills and trainings
as per established
organization
guidelines and
procedures.
 Complete and
update OHS
personal records in
accordance with
workplace
requirements.

_________________ _________________________
Learner’s Signature Learning Facilitator’s Signature

Noted by:
_____________________
Department Head

Unit of Competency: COMMON 1 – DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

NC Level : II
Learning Date Supervisor’s Supervised by
Task/Activity Required
Outcome Accomplished Remarks Industry School

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1. Seek  Identify correctly and
information assess sources of
on the information on the
industry industry.
 Obtain information to
assist effective work
performance in line
with job
requirements.
 Assess and update
specific information
on sector of work.
 Apply correctly
industry information
to day-to-day work
activities.
2. Update  Use informal and/or
industry formal research to
knowledge update general
knowledge of the
industry.
 Share updated
knowledge with
customers and
colleagues as
appropriate and
incorporated into day-
to-day working
activities.

_________________ _________________________
Learner’s Signature Learning Facilitator’s Signature

Unit of Competency: COMMON 2 – OBSERVE WORKPLACE HYGIENE

PROCEDURES
NC Level : II
Learning Task/Activity Date Supervisor’s Supervised by
Outcome Required Accomplished Remarks Industry School

13
1. Follow  Implement
hygiene workplace
procedur hygiene
es procedures in
line with
enterprise and
legal
requirements.
 Undertake
handling and
storage of
items in line
with
enterprise and
legal
requirements.
2. Identify  Identify
and potential
prevent hygiene risks
hygiene are identified
risks in line with
enterprise
procedures.
 Take action to
minimize and
remove risks
are taken
within scope
of individual
responsibility
of enterprise/
legal
requirements.

 Report
hygiene risks
beyond the
control of
individual staff
members to
the
appropriate

14
 person for
follow up.

_________________ _________________________
Learner’s Signature Learning Facilitator’s Signature

Unit of Competency: COMMON 3 – PERFORM COMPUTER OPERATIONS

NC Level : II
Learning Task/Activity Date Supervisor’s Supervised by
Outcome Required Accomplished Remarks Industry School

1. Plan and  Determine

prepare for requirements
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 task to be of task.
undertaken  Select
appropriate
hardware and
software
according to
task assigned
and required
outcome.
 Follow planned
task to ensure
OH & S
guidelines and
procedures.
2. Input data  Enter data into
into the computer
computer using
appropriate
program/appli
cation in
accordance
with company
procedure.
 Check accuracy
of information
and saved in
accordance
with standard
operating
procedures.
 Store inputted
data in storage
media
according to
requirements.
 Perform work
ergonomic
guidelines.
3. Access  Select correct
information program/appli
using cation based
computer on job

16
 requirements.
 Assess
program/appli
cation
containing the
information
according to
company
procedures.
 Select
correctly
desktop icons
opened and
closed for
navigation
purposes.
 Carry out
keyboard
techniques in
line with OH &
S requirements
for safe use of
keyboards.
4. Produce/  Process
output data entered data
using using
computer appropriate
system software
commands.
 Print out data
as required
using
computer
hardware/peri
pheral devices
in accordance
with standard
operating
procedures.
 Transfer files
and data

17
 between
compatible
systems using
computer
software,
hardware/peri
pheral devices
in accordance
with standard
operating
procedures.
5. Maintain  Implement
computer systems for
equipment cleaning,
and minor
systems maintenance
and
replacement of
consumables
are
implemented.
 Implement
procedures for
ensuring
security of
data, including
regular back-
ups and virus
checks in
accordance
with standard
operating
procedures.
 Implement
basic file
maintenance
procedures in
line with the
standard
operating
procedures.

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_________________ _________________________
Learner’s Signature Learning Facilitator’s Signature

Unit of Competency: COMMON 4 – PERFORM WORKPLACE AND SAFETY

PRACTICES
NC Level : II
Learning Task/Activity Date Supervisor’s Supervised by
Outcome Required Accomplished Remarks Industry School

1. Follow  Follow correct

workplace health, safety
procedures and security
for health, procedures in
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 safety and line with
security legislation,
practices. regulations
and enterprise
procedures.
 Identify and
report
breaches of
health, safety
and security
procedures in
line with
enterprise
procedure.
 Report
suspicious
behavior or
unusual
occurrences in
line with
enterprise
procedure.
2. Deal with  Recognize
emergency emergency
situations and potential
emergency
situations and
appropriate
actions are
taken within
individual’s
scope of
responsibility.
 Follow
emergency
procedures in
line with
enterprise
procedures.
 Seek
assistance
from

20
 colleagues to
resolve or
respond to
emergency
situations.
 Report details
of emergency
situations in
line with
enterprise
procedures.
3. Maintain  Identify and
safe follow safe
personal personal
presentation standards in
standards line with
enterprise
procedures.

_________________ _________________________
Learner’s Signature Learning Facilitator’s Signature

Unit of Competency: COMMON 5 – PROVIDE EFFECTIVE CUSTOMER SERVICE

NC Level : II
Supervised
Learning Task/Activity Date Supervisor’s by
Outcome Required Accomplished Remarks Industry School

1. Greet  Greet guests in line

customer with enterprise
procedure
 Give appropriate
verbal and non-
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 verbal
communications to
the situation
 Observe nonverbal
communication of
customer
responding
customer
 Demonstrate
sensitivity to
cultural and social
differences
2. Identify  Use appropriate
customer interpersonal skills
needs to ensure that
customer needs are
accurately identified
 Assess customer
needs for urgency so
that priority for
service delivery can
be identified
 Provide customers
with information
 Identify personal
limitation in
addressing customer
needs where
appropriate
assistance is sought
from supervisor
3. Deliver  Attend promptly to
service to customer needs in
customer line with enterprise
procedure
 Maintain
appropriate rapport
with customer to
enable high quality
service delivery
 Take opportunity to
enhance the quality

22
 of service and
products wherever
possible
4. Handle  Use telephone,
queries computer, fax
through machine, internet
telephone, efficiently to
fax determine customer
machine, requirements
internet  Record
and email. queries/information
in line with
enterprise
procedure
 Act promptly and
correctly upon
queries in line with
enterprise
procedure
5. Hand  Greet guests with a
le smile and eye-to-
complaints, eye contact
evaluation  Take responsibility
and for resolving the
recommen compliant within
dations limit of
responsibility
 Establish and agree
nature and details of
complaint with the
customer
 Take appropriate
action to resolve the
complaint to the
customers
satisfaction
whenever possible

_________________ _________________________
Learner’s Signature Learning Facilitator’s Signature
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 Noted by:
______________________
Department Head

Unit of Competency: CORE 1 – PREPARE AND PRODUCE BAKERY PRODUCTS

NC Level : II
Learning Task/Activity Date Supervisor’s Supervised by
Outcome Required Accomplished Remarks Industry School

1. Prepare  Select, measure

bakery and weigh
products required
ingredients
according to
recipe or

24
 production
requirements
and established
standards and
procedures
 Prepare a variety
of bakery
products
according to
standard mixing
procedures
 Use appropriate
equipment
according to
standard
operating
procedures.
 Bake bakery
products
according to
techniques and
appropriate
condition; and
enterprise
requirement and
standards.
 Select oven
temperature to
bake goods in
accordance with
the desired
characteristics,
standards recipe
specifications
and enterprise
practices
2. Decorate  Prepare a variety
and of fillings and
present coating/ icing
bakery glazes and
products decorations for

25
 bakery products
according to
standard recipes,
enterprise
standards and
customer
preferences.
 Fill and decorate
bakery products,
where required
and appropriate,
in accordance
with standard
recipes and
enterprise
standards and
customer
preferences.
 Finish bakery
items according
to desired
products
characteristics
 Present baked
products
according to
established
standards and
procedures
3. Store  Store bakery
bakery products
products according to
established
standards and
procedures.
 Select
appropriate
packaging for the
preservation of
product
freshness and
eating

26
 characteristics.

_________________ _________________________
Learner’s Signature Learning Facilitator’s Signature

Unit of Competency: CORE 2 - PREPARE AND PRODUCE PASTRY PRODUCTS

NC Level : II
Learning Task/Activity Date Supervisor’s Supervised by
Outcome Required Accomplished Remarks Industry School

1. Prepare  Select,
pastry measure and
products weigh
required
ingredients
according to
recipe or
production
requirements

27
 and
established
standards and
procedures
 Prepare a
variety of
pastry
products
according to
standard
mixing
procedures
 Use
appropriate
equipment
according to
standard
operating
procedures.
 Bake pastry
products
according to
techniques
and
appropriate
condition; and
enterprise
requirement
and standards.
 Select oven
temperature
to bake goods
in accordance
with the
desired
characteristics
, standards
recipe
specifications
and enterprise
practices

28
2. Decorate  Prepare a
and variety of
present filling and
pastry coating/icing,
products glazes and
decorations
for pastry
products
according to
standard
recipes,
enterprise
standards
and/ or
costumer
preferences
 Fill and
decorate
pastry
products
required and
appropriate, in
accordance
with standards
 recipes and
/or enterprise
standard and
customer
preferences
 Finish pastry
products
according to
desired
product
characteristics
 Present baked
pastry
products
according to
established
standard and

29
 procedures
3. Store  Store pastry
pastry products
products according to
establish
standards and
procedures.
 Select
appropriate
packaging for
the
preservation
of product
freshness and
eating
characteristics
.

_________________ _________________________
Learner’s Signature Learning Facilitator’s Signature

Unit of Competency: CORE 3 – PREPARE AND PRESENT GATEAUX,

TORTES AND CAKES
NC Level : II
Learning Task/Activity Date Supervisor’s Supervised by
Outcome Required Accomplished Remarks Industry School

1. Prepare  Select, measure

sponge and weigh
cake ingredients
according to recipe
requirements,
enterprise

30
 practices and
costumer practices.
 Select required
oven temperature
to bake goods in
accordance with
desired
characteristics,
standards recipe
specifications and
enterprise
practices
 Prepare sponge
and cakes
according to recipe
specifications,
techniques and
condition and
desired product
characteristics
 Use appropriate
equipment
according to
required pastry and
bakery products
and standards
operating
procedures
 Cool sponge and
cakes according to
established
standards and
procedure
2. Prepare  Prepare and select
and use fillings in
fillings accordance with
required
consistency and
appropriate flavors
 Fill and assembled
slice or layer

31
 sponges and cakes
according to
standard recipe
specifications
enterprise practice
and customer
preferences
 Select coating and
sidings according
to the product
characteristics and
required recipe
specifications
3. Decorate  Decorate sponges
cakes and cakes suited to
the product and
occasion and in
accordance with
standard recipes
and enterprise
practices
 Use suitable icings
and decorations
according to
standard recipes
and/or enterprise
standards and
customer
preferences.
4. Present  Present Cakes in
cakes accordance with
customers’
expectation and
established
standards and
procedures.
 Select and use
equipment in
accordance with
service
requirements.
 Maintain product

32
 freshness,
appearance and
eating qualities in
accordance with
the established
standards and
procedures.
 Mark cakes or cut
portion to
minimized waste
stage and in
accordance with
enterprise
specification and
customer
preferences.
5. Store  Store cakes in
cakes accordance with
the establishment’s
standards and
procedures.
 Identify storage
methods in
accordance with
product
specifications and
established
standards and
procedures.

_________________ _________________________
Learner’s Signature Learning Facilitator’s Signature

33
Unit of Competency: CORE 4 – PREPARE AND DISPLAY PETITS FOURS
NC Level : II
Learning Task/Activity Date Supervisor’s Supervised by
Outcome Required Accomplished Remarks Industry School

1. Prepare  Prepare, cut and

iced assembled
petits sponges and
fours bases, according
to standards
recipes and
enterprise
requirements and
practices
 Prepare filling with

34
 the required
flavors and
consistency
 Bring fondant icing
in accordance with
the required
temperature and
established
standards and
procedures
 Design and use
decorations in
accordance with
establishment
standards and
procedures.
2. Prepare  Bake and decorate
fresh a selection of
petits small choux paste
fours shapes in
accordance with
established
standards and
procedures.
 Prepare and blend
bake sweet paste
in accordance with
establishment
standards and
procedures.
 Prepare fillings
and use the
required flavors
and correct
consistency
 Use garnishes,
glazes and finished
in accordance with
established
standards and
procedures
35
3. Prepare  Flavor and shape
marzipan quality marzipan
petits to produced mini-
fours sized fruits in
accordance with
enterprise and
client
requirements
 Coat marzipan
fruit to preserve
desired eating
characteristic and
soften with egg
whites, pipe into
shapes and seal/
brown with
applied heat,
according to
enterprise practice
4. Prepare  Select and coat
caramelized fresh fruits/fruit
petits fours segments with
pale, amber-
colored caramel or
glazed or any
coating specified
by the enterprise
 Fill sandwich dried
fruits or nuts with
flavored marzipan
and coat with
pale, amber-
colored caramel
according to
specification and
enterprise
standards
5. Display  Select and prepare
petits appropriate
fours receptacles for
petits four
 Display petits

36
 fours creatively to
enhance costumer
appeal.
6. Store  Store petits fours
petits in proper
fours temperature and
conditions to
maintain
maximum eating
qualities,
appearance and
freshness.
 Package petit
fours in
accordance with
established
standards and
procedures.
_________________ _________________________
Learner’s Signature Learning Facilitator’s Signature

Unit of Competency: CORE 5 – PRESENT DESSERT

NC Level : II
Learning  Task/Activity Date Supervisor’s Supervised by
Outcome Required Accomplished Remarks Industry School

1. Present  Portion and present

and serve desserts according to
plated product items,
dessert occasion an enterprise
standards and
procedures
 Plate and decorate
desserts in accordance
with enterprise
standards and
37
 procedures
2. Plan,  Plan and utilize dessert
prepare buffet services
and according to available
present facilities equipment
dessert and customer/
buffet enterprise
selection requirements.
or plating  Prepare and arrange
variety of dessert in
accordance with
enterprise standards
and procedures
3. Store and  Store desserts in
package accordance with the
dessert required temperatures
and costumer’s
specifications.
 Pack desserts in
accordance with
established standard
and procedures.
_________________ _________________
Learner’s Signature Learning Facilitator’s Signature
Noted by:
________________________
Department Head

Supervisor’s Remarks:

38
 ___________________
Supervisor’s Signature

DEPARTMENT OF EDUCATION
DUENAS GENERAL COMPREHENSIVE HIGH SCHOOL

The DEPED 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.
39
 The DEPED 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.

Our Core Values

Maka-Diyos
Maka-tao
Makakalikasan
Makabansa

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