Facilitating Script
Facilitating Script
Facilitating Script
Now I am going to give you the Pre-test which you have to complete in
one hour, don’t worry trainees, this just for me to know to have knowledge
related to the qualification we are going to take up…Here is the
questionnaire, please get one and pass…Please read the instructions
carefully and don not write anything on the questionnaire…Let me know if
anything is not clear to you, so I could explain before you begin…OK
everything clear?...Now here is the answer sheet, please write down your
answer here, get one and pass….Everyone’s ready? Ok you may begin…
timer starts now (pause for five seconds) …OK time’s up…Kindly pass the
questionnaire first, (COLLECT THE PAPERS) …Thank you… Now, please
pass the answer sheet,( COLLECT THE PAPERS)…Thank you…
OK welcome back trainees, now I can see that you are all set…(RUN YOUR
POWERPOINT) On behalf of the Skill Power Institute INC. I would like to
welcome you to the ORIENTATION for the training in COOKERY NC ll,
Again, I am CRISTINA FERRER.
(CLICK ON THE NEXT SLIDE UNTIL CBT) for training we shall be using CBT
approach…I s anybody familiar with this approach? Basically CBT is more of
outcome based training, in which the focus is the attainment of the learning
outcome and the mastery of the units of competency based on industry
required standard. (CLICK TO SHOW THE COMPARISON BETWEEN CBT
AND TRADITIONAL APPROACH) for us to further understand CBT, let us
make a comparison with the method we are all familiar with THE
TRADITIONAL METHOD in which the TEACHERS OR INSTRUCTORS were
the focus of the learning is more teacher centered, meaning all the
information comes from the teacher who manages the instruction that all
students covered at his/her specified period; whereas in CBT, the TRAINER
manages learning in accordance with the individual needs of the trainees
and provides guidance and advise for the training, to achieve the individual
outputs.
(CLICK TO SHOW 10 CBT PRINCIPLES) CBT is guided by these 10
principles. Let’s take them one by one (CLICK TO SHOW THE FIRST
PRINCIPLE) …OK (ASK THE TRAINEE TO READ) will you read? (LEARNING
IS COMPETENCY-BASED OR MODULAR IN STRUCTURE) …Thank You!
This means that the coverage of the training is divided into smaller parts we
call modules that can be taken one at a time without pre-requisite meaning
the Trainee may choose to start with module 3 even he/she have not taken
the previous modules.
(CLICK TO SHOW THE NEXT PRINCIPLE) ok kindly read? (THE SYSTEM
ALLOWS THE RECOGNITION OF PRIOR LEARNING) Ok Thank you! As you
can see, earlier I administered the PRE-ASSESSMENT; that is a method for
me as your trainer to determine if you have background related or relevant
to the coverage of our training. In doing so, I will be able to perform an
evaluation to validate whatever I obtain from the result of your PRE-
ASSESSMENT. And during your break, I was able to summarize your pre-
assessment and I found out that MR/MS.___ (CALL THE CANDIDATE WITH
PRIOR LEARNING). will you please stand up? OK…so MR./MS. Kindly bring
with you tomorrow the documents like TRAINING CERTIFICATE or
CERTIFICATE OF EMPLOYMENT to support your prior learning and please
be ready to demonstrate your skills in order for me to validate your prior
knowledge, will it be OK? THANK YOU.! You may sit down.
(CLICK TO SHOW THE ROLE OF THE TRAINER) Ok moving on…Let us talk
about my Roles as your trainer. Summing up as your trainer I will be
FACILITATING your learning, EVALUATE your performance based on
industry standard, guide you through the learning process and at times I
will be demonstrating the task before you do it. So, are we clear?
(CLICK TO SHOW THE ROLES OF THE TRAINEES) Now let us see your roles
as trainee…AS a trainee you have the privilege to choose what to learn first,
how and when to learn it, - therefore it follows that you are responsible for
it. Any questions?
(CLICK TO SHOW THE NC) So you are taking up COOKERY NC II it is
composed of BASIC, COMMON and CORE COMPETENCIES. The CORE
units are the following: 1. CLEAN AND MAINTAIN KITCHEN PREMISES,
2. PREPARE STOCKS AND SAUCES AND SOUP,
3. PREPARE APPETIZERS,
4. PREPARE SALADS AND DRESSINGS,
5. PREPARE SANDWICHES,
6. PREPARE MEAT DISHES,
7. PREPARE VEGETABLE DISHES,
8. PREPARE EGG DISHES,
9. PREPARE STARCH DISHES,
10. PREPARE DESSERTS,
11. PACKAGE PREPARE FOOD.
(CLICK THE MONITORING TOOLS) and for the monitoring tools we have the
progress chart- which is posted on the institutional assessment area and
achievement chart – posted on the practical work area where you will see
all you need to accomplish in this training. And every time you accomplish
something, it will be recorded there. Any question trainees?
Now let me show you with the different facilities that we have in this training
center… Trainees please come with me so I can tour you around.
We are inside the SUPPORT SERVICE AREA – this is intended for general
purposes- buffer-stock.