It's all about the tesda methodology the assessment or how tesda works Project based learning modules

1. COOKERY NC II
University State Technology Vocational Center
Orientation
2024
Prepared by:
Stephanie
Diocson

2. TRAINING
APPROACH
Traditional VS. CBT Approach
University State Technology Vocational Center

3. TRAINING APPROACH
In the Traditional Educational
System, the unit of progression is
time and it is teacher- centered.

4. TRAINING APPROACH
In Competency Based Training, the
unit of progression is Mastery of
the specific knowledge and skills
and it is learner- centered.

5. THE COMPETENCY BASED
TRAINING PRINCIPLES

6. 1. The training is based on the curriculum developed
from competency standards.
2. The learning is competency based or modular in
structure.
3. The training is individualized or self-paced.
4. Training is based on work that must be performed.
5. Training materials are directly related to the
competency Standards and the curriculum.
THE CBT
PRINCIPLE
S

7. THE CBT
PRINCIPLE
S
6. Assessment of learners is based in the collection of
evidence of work performance based on the industry and
organizational standards.
7. Better learning with industry and school partnership
(OJT).
8. The system allows the Recognition of Prior Learning
(RPL).
9. The system allows the learner to enter or exit at any level
and time.
10. Training programs are nationally accredited or
registered within UTPRAS ( Unified TVET program
registered and accreditation system).

9. ROLES OF
THE TRAINER

10. • To facilitate
• To provide guidance
• To provide feedback
ROLES OF THE TRAINER

11. • To accomplish what is required.
• To prevent the performance
task.
• To monitor his/her own
accomplishment
• To be na responsible.
ROLES OF THE TRAINEE

12. EVALUATION SYSTEM
• Institutional
Assessment
• National Assessment
• COC/NC

13. TRAINING METHODS
• Modular/self pace of learning
• Lecture or Active lecture
• Viewing of visual presentations, slides,
and videos.
• Peer-teaching and mentoring
• Demonstration
• Group discussion
• OJT

14. COOKERY NC II

15. COMPETENCIES
BASIC Competencies
COMMON Competencies
CORE Competencies

16. BASIC COMPETENCIES
• 500311105 Participate in workplace
communication
• 500311106 Work in a team environment
• 500311107 Practice career
professionalism
• 500311108 Practice occupational health
and safety procedures

17. COMMON COMPETENCIES
• TRS311201 Develop and update industry
knowledge
• TRS311202 Observe workplace hygiene
procedures
• TRS311203 Perform computer operations
• TRS311204 Perform workplace and safety
practices
• TRS311205 Provide effective customer service

18. CORE COMPETENCIES
• TRS512328 Clean and maintain kitchen premises
• TRS512331 Prepare stocks, sauces and soups
• TRS512381 Prepare appetizers
• TRS512382 Prepare salads and dressing
• TRS512330 Prepare sandwiches
• TRS512383 Prepare meat dishes
• TRS512384 Prepare vegetables dishes
• TRS512385 Prepare egg dishes
• TRS512386 Prepare starch dishes
• TRS512333 Prepare poultry and game dishes
• TRS512334 Prepare seafood dishes
• TRS512335 Prepare desserts
• TRS512340 Package prepared food

19. COOKERY NC II
NOMINAL DURATION:
8 HOURS

20. • Practical work area
• Institutional Assessment Area
• Learning Resource center
• Contextual learning laboratory
• Distance learning area
• Computer laboratory
• Quality control area
• Trainer's resource area
• Service support area
WORKSHOP AREAS

22. DEMONSTRATION