PLAN TRAINING SESSION ACTIVITIES

FORM 1.1 SELF-ASSESSMENT CHECK

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in planning training
sessions. Please check the appropriate box of your answer to
the questions below.

BASIC COMPETENCIES
CAN I…? YES NO
NAME OF UNIT OF COMPETENCY
Participate in Workplace Communication 
Work in Team Environment 

Practice career professionalism 

Practice occupational health and safety procedures 

COMMON COMPETENCIES
NAME OF UNIT OF COMPETENCY

Apply Safety Practices 

Interpret Drawings and Sketches 

Perform Industry Calculations 

Contribute to Quality System 

Use Hand Tools 

Prepare Weld Materials 

Setup Welding Equipment 

Fit up Weld Materials 

Repair Welds 

CORE COMPETENCIES
NAME OF UNIT OF COMPETENCY
Weld Carbon Steel Plates and Pipes Using SMAW 
Evidences/Proof of Current Competencies (Sample)
Form 1.2: Evidence of Current Competencies acquired related to
Job/Occupation

MEANS OF
CURRENT COMPETENCIES PROOF/EVIDENCE
VALIDATING
BASIC COMPETENCIES
Participate in Workplace Certificate of training Interview
Communication
Work in Team Environment Certificate of training Interview

Practice career professionalism Certificate of training Interview

Practice occupational health and Certificate of training Interview

safety procedures
COMMON COMPETENCIES
Apply Safety Practices Certificate of training Interview
Interpret Drawings and Sketches Certificate of training Interview

Perform Industry Calculations Certificate of training Interview

Contribute to Quality System Certificate of training Interview

Use Hand Tools Certificate of training Interview

Prepare Weld Materials Certificate of training Interview

Setup Welding Equipment Certificate of training Interview

Fit up Weld Materials Certificate of training Interview

Repair Welds Certificate of training Interview

CORE COMPETENCIES
Weld Carbon Steel Plates and Certificate of training Interview
Pipes Using SMAW
 Identifying Training Gaps

From the accomplished Self-Assessment Check (Form 1.1) and the

evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.

Form 1.3 Summary of Current Competencies Versus Required

Competencies (Sample)

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
BASIC COMPETENCIES
Participate in Workplace
Communication
Work in Team
Environment
Practice career
professionalism
Practice occupational
health and safety
procedures
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
COMMON COMPETENCIES
Apply Safety Practices
Interpret Drawings and
Sketches
Perform Industry
Calculations
Contribute to Quality
System
Use Hand Tools
Prepare Weld Materials
Setup Welding
Equipment
Fit up Weld Materials
Repair Welds
 Required Units of Current Training
Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
CORE COMPETENCIES
Weld Carbon Steel Plates and Weld Carbon Steel
Pipes Using SMAW Plates and Pipes Using
SMAW

Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.

Form No. 1.4: Training Needs (Sample)

Training Needs Module Title/Module of Instruction

(Learning Outcomes/Unit of
Competencies)
UC NAME

Weld Carbon Steel Plates and Pipes Using SMAW

Perform root pass Performing root pass

Clean root pass Cleaning root pass

Weld subsequent/ filling passes Welding subsequent/ filling passes

Perform capping Performing capping

 CBLM DEVELOPMENT
(Qualification Title)
COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Module Title

Competency/Learning Code
outcomes
NAME CORE UNIT OF COMPETENCY

Weld Carbon Steel Plates and Pipes Using SMAW

Performing root pass MEE721306
1 Perform root pass

Cleaning root pass MEE721306

2 Clean root pass

3 Weld subsequent/ filling passes Welding subsequent/ filling passes MEE721306

Performing capping MEE721306

4 Perform capping
 MODULE CONTENT

UNIT OF COMPETENCY: Weld Carbon Steel Plates and Pipes Using SMAW

MODULE TITLE: Weld Carbon Steel Plates and Pipes Using SMAW
MODULE DESCRIPTOR: This unit covers the skills, knowledge and attitudes
required in welding carbon steel plates and pipes using SMAW process.

NOMINAL DURATION:

LEARNING OUTCOMES:
At the end of this module you MUST be able to:
Perform root pass
Clean root pass
Weld subsequent/ filling passes
Perform capping

ASSESSMENT CRITERIA:
1. Perform root pass

1.1 Root pass is performed in accordance with WPS and/or client specifications.

1.2 Task is performed in accordance with company or industry requirement and safety

procedure.

1.3 Weld is visually checked for defects and repaired, as

required

1.4 Weld is visually acceptable in accordance with applicable codes and standards

2. Clean root pass

2.1 Root pass is cleaned and free from defects and discontinuities
2.2 Task is performed in accordance with approved WPS
3. Weld subsequent/ filling passes
3.1 Subsequent/ filling passes is performed in accordance with approved WPS

3.2 Weld is visually checked for defects and repaired, as

required
3.3 Weld is visually acceptable in accordance with applicable codes and standards

4. Perform capping
4.1 Capping is performed in accordance with WPS and/or

client specifications

4.2 Weld is visually checked for defects and repaired, as

required

4.3 Weld is visually acceptable in accordance with applicable codes and standards

CONDITIONS

The participants will have access to:

EQUIPMENT:

- Arc Welding machine AC/DC and accessories

- Welding table/positioners
- Electrode oven
- Automatic gas cutting machine
- Portable disc grinder
- Exhaust fan
- Power hacksaw
- Anvil
- Work bench w/ bench vice on 4 corners
- Oxy-acetylene/Oxy-LPG cylinder with content
- Pedestal /bench grinding machine
- Industrial fan

SUPPLIES & MATERIALS

- Electrode
- Mild steel plate
- Carbon steel pipe
- Filter lens
- Lens clear glass
- Cut off disc
 - Power saw blade
- Metal chalk

TOOLS
- Chipping Hammer
- Steel brush
- Ballpeen Hammer
- Plier/tong
- Files-bastard cut
- Head shield/helmet
- Leather apron/jacket
- Safety goggle, wide vision, clear
- Oxy-acetylene goggles
- Try square
- Steel square
- Files-half round
- Fillet gauge

LEARNING MATERIALS
 CBLM/Modules

Assessment Method:

1. written

2. Direct observation

3. Oral interview

Learning Experiences
Learning Outcome :
 Learning Activities
Read Information Sheet 5.2-1 on
Perform root pass
Clean root pass
Special Instructions
The center of this Learning Outcome
is the development of Competencies
in Preparing

Weld subsequent/ filling passes

Perform capping
 Information Sheet
Weld Carbon Steel Plates and Pipes Using SMAW

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
Perform root pass
Clean root pass
Weld subsequent/ filling passes

Perform capping

The Shielded Metal Arc Welding (SMAW) NC II Qualification consists of

competencies that a person must achieve to weld carbon steel plate and pipe
components as specified by layout, blueprints, diagrams, work order, welding procedure
or oral instructions using shielded metal arc welding equipment.

This Qualification conforms with American Welding Society (AWS) D 1.1

Structural Welding Code; American Society of Mechanical Engineers (ASME) IX Boiler
and Pressure Vessel Code; American Petroleum Institute (API) 1104 Code for Gas and
Oil Pipeline Facilities; and International Standards Organization (ISO) 9606-1
Qualification of Welders for Steel.

The following skills and knowledge must be assessed as part of this unit:

 completed training in SMAW NC I or a holder of SMAW NC I

 can communicate both oral and written
 physically and mentally fit
 can perform basic mathematical computation

Definition of Terms:

1) base metal – the metal that is to be worked or welded

2) weld bead – a deposit of filler metal from a single welding pass

3) weld defect– an irregularity that spoils the weld appearance or impairs the
effectiveness of the weld or weldment by causing weakness or
failure
4) weld line – the junction of weld metal and the base metal, or the junction of
base metal parts when filler metal is not used

5) weldment – an assembly or structure whose component parts are joined by

welding

6) welding – joining two metals by applying heat to melt and fuse them, with or
without filler metal

7) welding electrode – the current-carrying rod used to strike an arc between rod and
metal

8) welding rod – filler metal in the form of a rod or heavy wire

9) welding torch –a gas mixing and burning tool for the welding of metal
 SELF- CHECK

Identification:
Read carefully these following questions; and identify each blank.

1.
2.
3.
4.
5.

ANSWER KEY

1.
2.
3.
4.
5.
 TASK SHEET
Title: Cook and serve menu items for food service

Performance Objective: Given equipments, materials and tools you should be

able to perform in cooking, serving menu items following

Supplies/Materials: Pastries, cakes and yeast goods / Appetizers and

salads
Equipment: Ovens, including combi ovens/ Utensils/ Pans/ Slicers

Steps/Procedure:
1. Prepare, cook and serve a variety of menu items to meet customer expectations on quality using
cookery methods, food items and menu styles as specified in the
Range of Variables.
2. Characteristics of different foods from all main food categories and appropriate cookery methods for
each category.
3. Team coordination based on task allocation.
4. Principles and practices related to food safety.
5. Use of correct culinary terminologies in kitchen communication.
Assessment Method:
Direct observation of the candidate while preparing and cooking food items in a
commercial kitchen.

Performance Criteria Checklist 5.2-1

CRITERIA
YES NO
Did you….
1. Prepare soups according to specified menu requirement?
2. Stored appetizers and salads?

3. Clean and prepare vegetable, fruit and starch according to

specified preparation?

4. Identify portion and meat requirements according to menu?

5. Prepare pastry, cake and pop paste according to menu

requirement?
 JOB SHEET _____
Title:

Performance Objective: Given (condition), ,you should be able to

(performance) following (standard).

Supplies/Materials :

Equipment :

Steps/Procedure:
1.
2.
3.
4.

Assessment Method:
 Evidence Plan

Competency
standard:
Unit of
competency:
Ways in which evidence will be collected:
[tick the column]

Third party Report

Demonstration &
Observation &
Questioning

Questioning

Portfolio

Written
The evidence must show that the trainee…

TABLE OF SPECIFICATION

# of
Objectives/Content
Knowledge Comprehension Application items/
area/Topics
% of test

Prepare, cook and serve a variety of

menu items to meet customer
expectation on quality using cookery 1 1
methods, food items and menu styles as
specified in the Range of Variables

Characteristics of different foods from

all main food categories and appropriate 1 1
cookery methods for each category

Team coordination based on task 1 1

allocation

Principles and practices related to

food safety 1 1

Use of correct culinary terminologies

in kitchen communication 1 1
TOTAL 5 5

Written test:

1. Use the correct culinary terminologies in kitchen

communication.
2. Use the principles and practices related to food
safety.
3. Give the team coordination based on task
allocation.
4. What are the Characteristics of different foods from all main
food categories?

Performance Test

Specific Instruction for the Candidate

Qualification

Unit of Competency

General Instruction:

Serving food for menu

Specific Instruction:

To prepare food, and to cook you must follow the procedures:

1. Prepare all equipment’s, materials, tools, and

learning materials.

2. Work with unity

3. Good communication

4. Work with love

QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. Is the students can prepare and can organize work?- through unity
and team work
2.
3.
4.
Safety Questions
5. Is the students allow to wear laboratory dress? - So that the
students will perform neatly.
6.
7.
8.
Contingency Questions
9. What will you do if your menu is lack of ingredients?- look for
substitution in nearer
10.
11.
12.
Job Role/Environment Questions
13. Can you work without tools? - Useless to work without tools and
materials.
14.
15.
16.
Rules and Regulations
17. Speak in English
18. Communication Skills
19.
20.
The candidate’s underpinning Satisfactory  Not Satisfactory
knowledge was:
Templates for Inventory of Training Resources
Resources for presenting instruction
 Print Resources As per TR As per Remarks
Inventory
To be purchase

Complete

 Non Print Resources As per TR As per Remarks

Inventory
Soup Ladle 12 oz 3 pcs. 3 pcs. Complete

Kitchen scissors 3 pcs. 2 pcs. To be purchase

Resources for Skills practice of Competency #1 ______________________________

 Supplies and Materials As per TR As per Remarks
Inventory
Marker 25 pcs. 25 pcs. Complete
Pencil 25 pcs. 25 pcs. Complete
Bond paper 2 rms. 2 rms. Complete

 Tools As per TR As per Remarks

Inventory
Peelers 3 pcs. 3 pcs. Complete
Can opener 5 pcs. 3pcs. To be purchase

Chef’s knife 8” 3 pcs. 1 pcs. To be purchase

 Equipment As per TR As per Remarks

Inventory
Pressure cooker 1 unit 1 unit Complete
Reach-in refrigerator 1 unit 1 unit Complete
4 burner gas range w/ oven 1 unit 1 unit Complete