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  • Narrative Report For JDVP Training

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    John Peter Piol
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    The narrative report summarizes a JDVP training program in bread and pastry production. Over the course of several days, students learned to make various breads and pastries including dinner rolls, lemon tarts, sponge rolls, chiffon cakes, and cupcakes. While some products like the dinner rolls and shaping the dough proved challenging initially, the students learned valuable skills from their trainers. Through hands-on practice and teamwork with classmates, the students gained confidence in bread and pastry production that will help in their future studies and careers. The student expresses gratitude to the teachers and driver for their guidance and support throughout the training.

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    Narrative Report for Jdvp Training

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    The narrative report summarizes a JDVP training program in bread and pastry production. Over the course of several days, students learned to make various breads and pastries including dinner rolls, lemon tarts, sponge rolls, chiffon cakes, and cupcakes. While some products like the dinner rolls and shaping the dough proved challenging initially, the students learned valuable skills from their trainers. Through hands-on practice and teamwork with classmates, the students gained confidence in bread and pastry production that will help in their future studies and careers. The student expresses gratitude to the teachers and driver for their guidance and support throughout the training.

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    © All Rights Reserved
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    1K views2 pages

    Narrative Report For JDVP Training

    Uploaded by

    John Peter Piol
    The narrative report summarizes a JDVP training program in bread and pastry production. Over the course of several days, students learned to make various breads and pastries including dinner rolls, lemon tarts, sponge rolls, chiffon cakes, and cupcakes. While some products like the dinner rolls and shaping the dough proved challenging initially, the students learned valuable skills from their trainers. Through hands-on practice and teamwork with classmates, the students gained confidence in bread and pastry production that will help in their future studies and careers. The student expresses gratitude to the teachers and driver for their guidance and support throughout the training.

    Copyright:

    © All Rights Reserved
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    of 2

    NARRATIVE REPORT for JDVP TRAINING

    Bread and Pastry Production


    Bread and Pastry production also known as baking and pastry production
    NC II is a technical-vocational livelihood program that develops the skill of
    students in preparing and producing bakery or pastry products,cakes and
    desserts.As I chose this strand,having an idea about it is very important.During our
    training,I’ve learned a lot of things that will surely serve as my foundation during
    my college days.
    On our first day of training,we made a dinner roll.Dinner roll is a
    small,usually round or oblong individual loaf of bread served as meal
    accompaniment.I experienced some difficulties in making a round shape to make it
    look dinner roll.It is not also easy to knead to get the consistency of the bread.I
    learned that the yeast is essential to the rise of bread,not only because it produces
    carbon dioxide,but also because it produces alcohol that evaporates as the bread
    bakes,and because it helps develop and strengthen the gluten network.At the end,I
    made the dinner roll successfully and difficulties were not yet an issue.
    On the second day,we made another kind of pastry which is lemon tart. A
    lemon tart is a dessert dish,a variety of tart.It has a pastry shell with lemon flavored
    filling.In making lemon tart,we are standing the whole time we need to observe
    properly the fillings in order for it not be overcooked.
    The next day,we made a sponge roll.A sponge roll is a cake filled with
    whipped cream.On making the sponge roll.I also learned a lot of things like the
    proper useage of heavy duty mixer and the proper way of mixing the meringue
    with the batter mixture.
    Another pastry that we made is the chiffon cake.Chiffon cake is a type of
    foam cake ,which has a high ratio of eggs to flour and is leavened mainly from the
    air beaten into the egg whites.The difference between chiffon cake and sponge roll
    is the ingredients.And the last pastry that we made is mini cakes popularly known
    as cupcakes.
    Most of the pastry that we made are difficult to accomplish smoothly.But
    because we have a partner,that is a big factor to make the process easier especially
    when making cakes.Aside from learnings,the happiness that our training brings to
    us students is very admirable.The experiences will serve as good memories
    especially the things that I’ve learned from our trainors.
    Because of our training,I gained an additional knowledge about the strand
    that I chose .As a student,my classmates and I were given a chance to have a
    bonding with each other after a long time of online class.It is one of the reason
    why we do not feel tired during the training.
    Before my narrative report ends,I just want to thank my teachers who
    taught us with a patience.Because of them we are now a better learners.We also
    thank to the driver that bring us to the training area safely.We will make sure that
    all of your help,thoughts, and sacrifices will be a great contribution throughout our
    journey.

    Submitted by: JOHN PETER R. PIOL


    Submitted to: Ma’am Aileen D. Nuguid

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