Ms. Chary Lumayag, Ms. Queeny Twinkle Enyong and Ms. Normalah Maute conducted a Training Induction Program for 20 TTSP trainees in Bread and Pastry Production NC II at Nelieta Hall, LNNAIS, Extension Campus, Poblacion, Lanao del Norte. These participants are residents within the province of Lanao Del Norte.
Ms. Elvie Mae Buac, the trainer , facilitated the conduct of training for four (4) Units of Competencies in Basic Competency, five (5) Units of Competencies in Common Competency, and five (5) Units of Competencies in Core Competency to 20 trainees enrolled in Bread and Pastry Production NC II. She administered a pre-test/post-test and facilitated a series of interactive activities and quizzes integrating the 21st century skills. The scholars demonstrated their competencies in the Basic-Core competencies like participate in workplace communication, work in a team, career professionalism, occupational health and safety practices, develop and update industry knowledge, hygiene procedures, computer operations, and effective customer service and all the baking procedures and techniques. The 20 participants, composed of 2 Males and 18 Females, learned how to produce bake products.
Ms. Ar Shynne Masayon , technical expert and assessor in Bread and Pastry Production NC II, facilitated the Institutional Assessment to the 10 trainees in BPP NC II. All trainees (2 Males and 8 Females) passed the Institutional Assessment and were endorsed to take national assessment. Ms. Fatima Rose Bihag , technical expert and assessor in Bread and Pastry Production NC II, facilitated the Institutional Assessment on the second day to the 9 trainees in BPP NC II. All trainees (9 Females) passed the Institutional Assessment and were endorsed to take national assessment.
Ms. Mary Heinz Venus a competency assessor in Bread and Pastry Production NC II, conducted the National Assessment on April 6-7, 2024 for the 19 candidates at LNNAIS Extension Campus , Poblacion , Tubod Lanao Del Norte. All candidates (2 Males and 17 Females) received “Competent” remarks. Bread and Pastry Production NC II TTSP SCHOLAR achieved a 95% passing rate.
