Divine Mercy College

Poblacion 2, Villanueva, Misamis Oriental

TRAINEE’S RECORD BOOK

I.D.

Trainee’s No.0610

NAME: CARLISLE TY

QUALIFICATION: BREAD AND PASTRY PRODUCTION NC II

TRAINING DURATION: February 11 to April 5, 2019

TRAINER: JUNE MARIE G. TAGAM

Instructions:
This Trainees’ Record Book (TRB) is intended to serve as
record of all accomplishment/task/activities while undergoing
training in the industry. It will eventually become evidence
that can be submitted for portfolio assessment and for
whatever purpose it will serve you. It is therefore important
that all its contents are viably entered by both the trainees
and instructor.
The Trainees’ Record Book contains all the required
competencies in your chosen qualification. All you have to do
is to fill in the column “Task Required” and “Date
Accomplished” with all the activities in accordance with the
training program and to be taken up in the school and with
the guidance of the instructor. The instructor will likewise
indicate his/her remarks on the “Instructors Remarks”
column regarding the outcome of the task accomplished by
the trainees. Be sure that the trainee will personally
accomplish the task and confirmed by the instructor.
It is of great importance that the content should be
written legibly on ink. Avoid any corrections or erasures and
maintain the cleanliness of this record.
This will be collected by your trainer and submit the
same to the Vocational Instruction Supervisor (VIS) and shall
form part of the permanent trainee’s document on file.

THANK YOU.
NOTES:

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Unit of Competency: 1 PREPARE AND PRODUCE BAKERY
PRODUCTS

NC Level II
Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks
1.1Prepare Prepared March 4, Competent
bakery bakery products 2019
products according to
established
1.2Decorate standard and
and present procedures
bakery
products Decorated and
presented bakery
1.3Store products
bakery according to
products established
standard and
procedure

Stored bakery
products
according to
established
standard and
procedures

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Trainee’s Signature Trainer’s Signature

Unit of Competency: 2 PREPARE AND PRODUCE BAKERY

PRODUCTS
 Unit of Competency: 3 PREPARE AND PRESENT GATEAUX,
NC Level II
TORTES AND CAKES
Learning Task/Activity Date Instructor
NC Level I
Outcome Required Accomplishe s Remarks
d Learning Task/Activity Date Instructor
Outcome Required Accomplis s Remarks
2.1Prepare Prepared January 11, Competent
hed
pastry products pastry 2019
products 3.1 Prepare Prepare sponge and January Competent
2.2 Decorate and
according to sponge and cakes according to 14, 2019
present pastry
established cakes established standard
products
standard and and procedures
2.3 Store pastry procedures 3.2Prepare
products and use Prepare and use
Decorated
fillings fillings according to
and
established standard
presented
3.3 and procedures
pastry
Decorate
products
cakes Decorate cakes
according to
according to
established
3.4 Present established standard
standard and
cakes and procedures
procedures
Stored pastry 3.5 Store Present cakes
products cakes according to
according to established standard
established and procedures
standard and
procedures Store cakes according
to established
standard and
____________________ ______________________ procedures
Trainee’s Signature Trainer’s Signature

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Trainee’s Signature Trainer’s Signature