Now

MODULE 3
SELF-ASSESSMENT CHECKLIST
INSTRUCTION: This Self-Check Instrument will give your trainer a data that is
essential in designing a Training Plan for you. Please check the appropriate box of
your answer to each of the questions below.
CAN I?... YES NO
BASIC COMPETENCIES
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1.1 Obtain and convey workplace information √

1.1.2 Speak English at a basic operational level
√
1.1.3 Participate in workplace meetings and discussions √
1.1.4 Complete relevant work related documents
√
2. WORK IN A TEAM ENVIRONMENT
2.1.1 Describe team role and scope √

2.1.2 Identify own role and responsibility within team √
2.1.3 Work as a team member √
2.1.4 Work effectively with colleagues
√
2.1.5 Work in socially diverse environment
√
3. PRACTICE CAREER PROFESSIONALISM
3.1.1 Integrate personal objectives with organizational goals √

3.1.2 Set and meet work priorities √
3.1.3 Maintain professional growth and development √
CBLMs on Trainers Date developed: Document No.:
Methodology Level March 2021 Issued by: Page 2 of 72
1 Revised by:
Mark Warren
Supervised Work-
Revellame
Based Learning
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
4.1.1 Identify hazards and risks

√
4.1.2 Evaluate hazards and risks
√
4.1.3 Control hazards and risks
√
4.1.4 Maintain OHS awareness
√
COMMON COMPETENCIES
1. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
1.1.1 Seek information on the industry

√
1.1.2 Update continuously relevant industry knowledge
√
1.1.3 Develop and update local knowledge
√
1.1.4 Promote products and services to customers
√
2. OBSERVE WORKPLACE HYGIENE PROCEDURES
2.1.1 Follow hygiene procedures

√
2.1.2 Identify and prevent hygiene risk
√
3. PERFORM COMPUTER OPERATIONS
3.1.1 Plan and prepare task to be undertaken

√
3.1.2 Input data into a computer
√
3.1.3 Assess information using computer
√
3.1.4 Produce/ output data using computer system
√

1 Revised by:
Mark Warren
Supervised Work-
Revellame
Based Learning
3.1.5 Maintain computer system
√
4. PERFORM WORKPLACE AND SAFETY PRACTICES
4.1.1 Practice workplace procedures for health, safety and security

√
practices
4.1.2 Perform child protection duties relevant to the tourism

√
industry
4.1.3 Observe and monitor people

√
4.1.4 Deal with emergency situations
√
4.1.5 Maintain safe personal presentation standards
√
4.1.6 Maintain a safe and secure workplace
√
5. PROVIDE EFFECTIVE CUSTOMER SERVICE
5.1.1 Greet customers

√
5.1.2 Identify customer
√
5.1.3 Deliver service to customer
√
5.1.6 Handle queries through use of common business tools and
√
technology
5.1.5 Handle complaints/ conflict situations, evaluation and

√
recommendations
CORE COMPETENCIES
1. CLEAN AND MAINTAIN KITCHEN PREMISES
1.1.1 Clean, sanitize and store equipment

√
1.1.2 Clean and sanitize premises
√

1 Revised by:
Mark Warren
Supervised Work-
Revellame
Based Learning
1.1.3 Dispose of waste
√
2. PREPARE STOCKS, SAUCES AND SOUPS
2.1.1 Prepare stocks, glazes and essences required for menu items
√
2.1.2 Prepare soups required for menu items
√
2.1.3 Prepare sauces required for menu items √
2.1.4 Store and reconstitute stocks, sauces and soups
√
3. PREPARE APPETIZERS
3.1.1 Perform Mise’ en place

√
3.1.2 Prepare a range of appetizers
√
3.1.3 Present a range of appetizers
√
4. PREPARE SALADS AND DRESSING
4.1.1 Perform Mise en place

√
4.1.2 Prepare a variety salads and dressings
√
4.1.3 Present a variety of salads and dressings
√
4.1.4 Store salads and dressings
√
5. PREPARE SANDWICHES

√
5.1.2 Prepare a variety of sandwiches
√
5.1.3 Present a variety of sandwiches
√

1 Revised by:
Mark Warren
Supervised Work-
Revellame
Based Learning
5.1.4 Store sandwiches
√
6. PREPARE MEAT DISHES

√
6.1.2 Cook meat cuts for service
√
6.1.3 Present meat cuts for service
√
6.1.4 Store meat
√
7. PREPARE VEGETABLES DISHES

√
7.1.2 Prepare vegetable dishes
√
7.1.3 Present vegetable dishes
√
7.1.4 Store vegetables dishes
√
8. PREPARE EGG DISHES

√
8.1.2 Prepare and cook egg dishes
√
8.1.3 Present egg dishes
√
8.1.4 Store egg dishes
√
9. PREPARE STARCH DISHES

√
9.1.2 Prepare starch dishes
√
9.1.3 Present Starch dishes
√
1 Revised by:
Mark Warren
Supervised Work-
Revellame
Based Learning
9.1.4 Store Starch dishes
√
10. PREPARE POULTRY AND GAME DISHES
10.1.1 Perform mise en place

√
10.1.2 Cook poultry and game dishes
√
10.1.3 Plate/present poultry and game dishes
√
10.1.4 Store poultry and game
√
11. PREPARE SEAFOOD DISHES

√
11.1.2 Handle fish and seafood
√
11.1.3 Cook fish and shellfish
√
11.1.4 Plate/Present fish and seafood
√
11.1.5 Store fish and seafood
√
12. PREPARE DESSERTS

√
12.1.2 Prepare desserts and sweet sauces
√
12.1.3 Plate/Present desserts
√
12.1.4 Store desserts
√
13. PACKAGE PREPARED FOOD
13.1.1 Select packaging materials

√
13.1.2 Package food
√
1 Revised by:
Mark Warren
Supervised Work-
Revellame
Based Learning
TRAINING PLAN
Southern Luzon State University

Dual Training and Livelihood Center
LUCENA CAMPUS
Lucena City
Qualification: COOKERY NCII
Trainees’
Training Training Activity/ Task Mode of Staff Facilities/Tools Venue Assessment Date and
Requirement Training and Method Time
Equipment
CLEAN AND
MAINTAIN
KITCHEN
PREMISES
Clean, sanitize Select chemicals and clean water use Cookery Direct observation April 8-10,
and store for cleaning and/or sanitizing Inc. of the candidate 2021
Workshop
equipment kitchen equipment utensils, and while cleaning a
Research
working surfaces. Job Christian Lucena kitchen (8:00AM-
room/Library
Clean or sanitize equipment or shadowing/ Casido City 5:00PM)
Kitchen
utensils according to manufacturer’s Dual (Bread and
Laboratory
instructions. Training Pastry
Audio-visual
Store or stack clean equipment or System Assesor)
room
utensils safely in the designated
Lecture room
place.
Storage/stock
Use cleaning equipment and
room
supplies according to manufacturer’s
instructions.
Methodology Level 1 May 3, 2021 Issued by: Page 8 of 72
Revised by:
Supervised Work-Based Learning Mark Warren Revellame
Assemble and disassemble cleaning
equipment safely.
Store cleaning equipment safely in
the designated position and area.
Clean and Followed cleaning schedules based Job Christian Workshop Cookery Direct observation April 8-10,
sanitize on enterprise procedures. shadowing/ Casido Research Inc. of the candidate 2021
premises Used chemicals and equipment for Dual (Bread and room/Library while cleaning a
cleaning and/or sanitizing safely. Training Pastry Kitchen Lucena kitchen (8:00AM-
Clean and/or sanitized walls, floors, System Assesor)) Laboratory City 5:00PM)
shelves and working surfaces Audio-visual
without causing damage to health or room
property. Lecture room
Followed first aid procedures if an Storage/stock
accident happens room
Dispose of Sort and dispose wastes according to Job Christian Workshop Cookery Direct observation April 8-10,
waste sanitary regulations, enterprise shadowing/ Casido Research Inc. of the candidate 2021
practices and standard procedures. Dual (Bread and room/Library while cleaning a
Dispose cleaning chemicals safely Training Pastry Kitchen Lucena kitchen (8:00AM-
according to standard procedures. System Assesor)) Laboratory City 5:00PM)
Audio-visual
room
Lecture room
Storage/stock
room
PREPARE
STOCKS,
SAUCES AND
SOUPS
Prepare stocks, Use ingredients and flavoring agents Job Christian Workshop Direct observation April 13-15,
Revised by:
sauces and according to standard recipes shadowing/ Casido Research Cookery of the candidate 2021
soups defined by the enterprise. Dual (Bread and room/Library Inc. while making
Produced variety of stocks, glazes, Training Pastry Kitchen stocks, sauces and (8:00AM-
flavorings, seasonings according to System Assesor) Laboratory Lucena soups 5:00PM)
enterprise standards. Audio-visual City Demonstration of
room sample dishes
Lecture room prepared by the
Storage/stock candidate
room
Prepare soups Select and assemble correct Job Christian Cookery Direct observation April 13-15,
required for ingredients to prepare soups, shadowing/ Casido Inc. of the candidate 2021
menu items including stocks and prepared Dual (Bread and while making
garnishes Training Pastry Lucena stocks, sauces and (8:00AM-
Prepare variety of soups according System Assesor) Workshop City soups 5:00PM)
to enterprise standards. Research Demonstration of
Use variety of clarifying, thickening room/Library sample dishes
agents and convenience products Kitchen prepared by the
where appropriate. Laboratory candidate
Evaluate soups for flavor, color, Audio-visual
consistency and temperature related room
problems are identified and Lecture room
addressed Storage/stock
Present soups at the right flavor, room
color, consistency and temperature,
in clean service ware without drips
and using suitable garnishes and
accompaniments.
Prepare sauces Prepare variety of hot and cold Job Christian Workshop Cookery Direct observation April 13-15,
required for sauces from classical and shadowing/ Casido Research Inc. of the candidate 2021
menu items contemporary recipes based on the Dual (Bread and room/Library while making
Pastry Lucena City
Revised by:
required menu items. Training Assesor) Kitchen stocks, sauces and (8:00AM-
Made derivative from mother System Laboratory soups 5:00PM)
sauces. Audio-visual Demonstration of
Use variety of thickening agents, room sample dishes
seasonings and flavorings Lecture room prepared by the
appropriately. Storage/stock candidate
Evaluate sauces for flavor, color and room
consistency and related problems are
identified and addressed.
Store and Store stocks, sauces and soups Job Christian Workshop Cookery Direct observation April 13-15,
reconstitute correctly at the right temperature to shadowing/ Casido Research Inc. of the candidate 2021
stocks, sauces maintain optimum freshness and Dual (Bread and room/Library while making
and soups quality. Training Pastry Kitchen Lucena stocks, sauces and (8:00AM-
Reheated/reconstituted stocks, System Assesor) Laboratory City soups 5:00PM)
sauces and soups to appropriate Audio-visual Demonstration of
standards of consistency. room sample dishes
Lecture room prepared by the
room
PREPARE
APPETIZERS
Perform Mise’ Clean, sanitize and prepare tools, Job Christian Workshop Cookery Direct observation April 15-17,
en place utensils and equipment based on the shadowing/ Casido Research Inc. of the candidate 2021
required tasks. Dual (Bread and room/Library while preparing
Identify ingredients correctly, Training Pastry Kitchen Lucena appetizers (8:00AM-
according to standard recipes, or System Assesor) Laboratory City 5:00PM)
enterprise requirements. Audio-visual Written or oral
Assemble ingredients according to room questions to test
correct sequence, quality and Lecture room knowledge on
specifications required Storage/stock appetizers and
Prepare ingredients based on the room food safety issues
Revised by:
required form and time frame.
Thaw frozen ingredients following
enterprise procedures.
Wash raw ingredients with clean
potable water, where necessary.
Prepare a range Select and use correct equipment in Job Christian Workshop Cookery Direct observation April 15-17,
of appetizers the production of appetizers. shadowing/ Casido Research Inc. of the candidate 2021
Produce appetizers are in accordance Dual (Bread and room/Library while preparing
with enterprise standards. Training Pastry Kitchen Lucena appetizers (8:00AM-
Select and prepare glazes correctly, System Assesor) Laboratory City 5:00PM)
where required. Audio-visual Written or oral
Utilize quality trimmings and other room questions to test
leftovers are utilized where and Lecture room knowledge on
when appropriate. Storage/stock appetizers and
Prepare appetizers using sanitary room food safety issues
practices.
Taste and season appetizers are in
accordance with the required taste of
the dishes.
Follow workplace safety and
hygienic procedures according to
enterprise and legal requirements.
Present and store variety of cheese
according to enterprise standard.
Present a range Present appetizers attractively Job Christian Workshop Cookery Direct observation April 15-17,
of appetizers according to enterprise standards. shadowing/ Casido Research Inc. of the candidate 2021
Present appetizers using sanitary Dual (Bread and room/Library while preparing
practices. Training Pastry Kitchen Lucena appetizers (8:00AM-
Select suitable plate according to System Assesor) Laboratory City 5:00PM)
enterprise standards. Audio-visual Written or oral
Revised by:
Observe factors in plating dishes in room questions to test
presenting appetizers. Lecture room knowledge on
Storage/stock appetizers and
room food safety issues
Store appetizers Utilize quality trimmings and other Job Christian Workshop Cookery Direct observation April 15-17,
leftovers where and when shadowing/ Casido Research Inc. of the candidate 2021
appropriate. Dual (Bread and room/Library while preparing
Keep appetizers in appropriate Training Pastry Kitchen Lucena appetizers (8:00AM-
conditions based on enterprise System Assesor) Laboratory City 5:00PM)
procedures. Audio-visual Written or oral
Use and store required food storage room questions to test
containers in proper temperatures to Lecture room knowledge on
maintain freshness, quality and taste. Storage/stock appetizers and
room food safety issues
PREPARE
SALADS AND
DRESSINGS
Perform Mise Clean, sanitize and prepare tools, Job Christian Workshop Cookery Direct observation April 20-22,
en place utensils and equipment are based on shadowing/ Casido Research Inc. of the candidate 2021
the required tasks. Dual (Bread and room/Library while preparing
Identify ingredients correctly, Training Pastry Kitchen Lucena salads and (8:00AM-
according to standard recipes, recipe System Assesor) Laboratory City dressings 5:00PM)
cards or enterprise requirements. Audio-visual
Assemble ingredients according to room Written or oral
correct quantity, type and quality Lecture room questions to test
required. Storage/stock knowledge on
Prepare ingredients based on the room commodity and
required form and time frame. food safety issues
Revised by:
Prepare a Prepare variety of salads using fresh Job Christian Workshop Cookery Direct observation April 20-22,
variety of salads (seasonal) ingredients according to shadowing/ Casido Research Inc. of the candidate 2021
and dressings acceptable enterprise standards to Dual (Bread and room/Library while preparing
maximize eating qualities, Training Pastry Kitchen Lucena salads and (8:00AM-
characteristics and taste. System Assesor) Laboratory City dressings 5:00PM)
Prepare dressings suitable to either Audio-visual
incorporate into, or accompany room Written or oral
salads. Lecture room questions to test
Taste and season prepared salads ad Storage/stock knowledge on
dressings in accordance with the room commodity and
required taste. food safety issues
Present a variety Select suitable plate according to Job Christian Workshop Cookery Direct observation April 20-22,
of salads and enterprise standards. shadowing/ Casido Research Inc. of the candidate 2021
dressings Present salads attractively according Dual (Bread and room/Library while preparing
to enterprise standards. Training Pastry Kitchen Lucena salads and (8:00AM-
Accompany salads and dressing System Assesor) Laboratory City dressings 5:00PM)
based on clients requirements. Audio-visual
Present salads and dressings room Written or oral
hygienically, logically and Lecture room questions to test
sequentially within the required Storage/stock knowledge on
timeframe. room commodity and
food safety issues
Store salads and Keep salads in appropriate Job Christian Workshop Cookery Direct observation April 20-22,
dressings conditions based on enterprise shadowing/ Casido Research Inc. of the candidate 2021
procedures. Dual (Bread and room/Library while preparing
Use and store required containers in Training Pastry Kitchen Lucena salads and (8:00AM-
Assesor) City
Revised by:
proper temperature to maintain System Laboratory dressings 5:00PM)
freshness, quality and taste. Audio-visual
room Written or oral
Lecture room questions to test
Storage/stock knowledge on
room commodity and
food safety issues
PREPARE
SANDWICHE
S
Perform mise- Clean, sanitize and prepare tools, Job Christian Workshop Cookery Direct observation April 22-24,
en -place utensils and equipment are based on shadowing/ Casido Research Inc. of the candidate 2021
the required tasks. Dual (Bread and room/Library while making
Identify ingredients correctly, Training Pastry Kitchen Lucena sandwiches and (8:00AM-
according to standard recipes, recipe System Assesor) Laboratory City preparing fillings 5:00PM)
Assemble ingredients according to room Written and oral
required. Storage/stock candidate’s
Prepare ingredients based on the room knowledge on
required form and time frame. appropriate food
Thaw frozen ingredients following combinations for
enterprise procedures. sandwiches and
Wash raw ingredients with clean hygienic food
potable water, where necessary. handling
requirements
Prepare a Prepare variety of sandwiches based Job Christian Workshop Cookery Direct observation April 22-24,
variety of on appropriate techniques. shadowing/ Casido Research Inc. of the candidate 2021
sandwiches Select suitable bases from a range of Dual (Bread and room/Library while making
bread types. Training Pastry Kitchen Lucena sandwiches and (8:00AM-
Produce sandwiches using correct System Assesor) Laboratory City preparing fillings 5:00PM)
Revised by:
ingredients to an acceptable Audio-visual
enterprise standard. room Written and oral
Select and use appropriate Lecture room questions to test
equipment for toasting and heating Storage/stock candidate’s
according to enterprise procedures room knowledge on
and manufacturer’s manual. appropriate food
Prepare sandwiches logically and combinations for
sequentially within the required time sandwiches and
frame and/or according to hygienic food
customer’s request. handling
Follow workplace safety and requirements
Present a variety Produce sandwiches using correct Job Christian Workshop Cookery Direct observation April 22-24,
of sandwiches ingredients to an acceptable shadowing/ Casido Research Inc. of the candidate 2021
enterprise standard. Dual (Bread and room/Library while making
Present sandwiches hygienically, Training Pastry Kitchen Lucena sandwiches and (8:00AM-
logically and sequentially within the System Assesor) Laboratory City preparing fillings 5:00PM)
required timeframe. Audio-visual
Present sandwiches attractively room Written and oral
using suitable garnishes, condiments Lecture room questions to test
and service wares Storage/stock candidate’s
Observe factors in plating in room knowledge on
presenting sandwiches. appropriate food
combinations for
sandwiches and
hygienic food
handling
requirements
Store Utilize quality trimmings and other Job Workshop Direct observation April 22-24,
sandwiches leftovers where and when shadowing/ Research of the candidate 2021
Revised by:
appropriate. Dual Christian room/Library while making
Stored sandwiches hygienically at Training Casido Kitchen sandwiches and (8:00AM-
the proper temperature considering System (Bread and Laboratory preparing fillings 5:00PM)
the factors specified by the Pastry Audio-visual
enterprise. Assesor) room Written and oral
Keep sandwiches in appropriate Lecture room questions to test
conditions to maintain freshness and Storage/stock candidate’s
quality. room knowledge on
appropriate food
combinations for
sandwiches and
hygienic food
handling
requirements
PREPARE
MEAT
DISHES
Identify ingredients correctly, Training Pastry Kitchen Lucena and cooking meat (8:00AM-
according to standard recipes, recipe System Assesor) Laboratory City 5:00PM)
cards or enterprise requirements. Audio-visual Interview the
Assemble ingredients according to room candidate the type
correct quantity, type and quality Lecture room of culinary method
required. Storage/stock that he/she is
Prepare ingredients based on the room performing
Revised by:
Cook meat cuts Identify and use appropriate cooking Job Christian Workshop Cookery Direct observation April 27-29,
for service methods for cooking. shadowing/ Casido Research Inc. of the candidate 2021
Cook a variety of portioned meat Dual (Bread and room/Library while preparing
cuts in accordance to standard recipe Training Pastry Kitchen Lucena and cooking meat (8:00AM-
specifications. System Assesor) Laboratory City 5:00PM)
Cook a variety of offal dishes Audio-visual Interview the
according to standard recipes. room candidate the type
Carve meats using the appropriate Lecture room of culinary method
tools and techniques. Storage/stock that he/she is
Adjust ingredients to meet special room performing
requests of customers. Direct observation
Taste and season cooked dishes in of the candidate
accordance with the required taste of while preparing
the dishes. and cooking meat
hygienic procedures according to Interview the
enterprise and legal requirements. candidate the type
of culinary method
that he/she is
performing
Present meat Present meat dishes attractively Job Christian Workshop Cookery Direct observation April 27-29,
cuts for service according to classical, cultural and shadowing/ Casido Research Inc. of the candidate 2021
enterprise standards. Dual (Bread and room/Library while preparing
Present meat dishes hygienically, Training Pastry Kitchen Lucena and cooking meat (8:00AM-
logically and sequentially within the System Assesor) Laboratory City 5:00PM)
required timeframe. Audio-visual Interview the
Selected suitable plate according to room candidate the type
enterprise standards. Lecture room of culinary method
Observe factors in plating dishes in Storage/stock that he/she is
presenting meat dishes. room performing
Revised by:
Store meat Utilize quality trimmings and other Job Christian Workshop Cookery Direct observation April 27-29,
Store fresh and cryovac-packed meat Training Pastry Kitchen Lucena and cooking meat (8:00AM-
correctly according to health System Assesor) Laboratory City 5:00PM)
regulations. Audio-visual Interview the
Use and store required containers in room candidate the type
proper temperature to maintain Lecture room of culinary method
freshness, quality and taste. Storage/stock that he/she is
Store meat in accordance with FIFO room performing
operating procedures and storage of
meat requirements.
PREPARE
VEGETABLE
S DISHES
Identify ingredients correctly, Training Pastry Kitchen Lucena dishes (8:00AM-
cards or enterprise requirements. Audio-visual Portfolio Report
Assemble ingredients according to room like sampling of
correct quantity, type and quality Lecture room dishes cooked by
required. Storage/stock the candidate
Prepare ingredients based on the room
Prepare Select vegetables according to, Job Juan De Workshop Direct observation April 28-30,
Revised by:
vegetable dishes quality. shadowing/ Christian Research Cookery of the candidate 2021
Select vegetables accompaniments Dual Casido room/Library Inc. while preparing
to complement and enhance menu Training (Bread and Kitchen dishes (8:00AM-
items. System Pastry Laboratory Lucena 5:00PM)
Prepare variety of vegetables dishes Assesor) Audio-visual City Portfolio Report
following appropriate cooking room like sampling of
methods to preserve optimum Lecture room dishes cooked by
quality and nutrition. Storage/stock the candidate
Select and serve suitable sauces and room
accompaniments with vegetables.
Taste and season cooked dishes in
the dishes.
Present Uniformly cut and attractively Job Christian Workshop Cookery Direct observation April 29-31,
vegetable dishes present vegetables. Select suitable shadowing/ Casido Research Inc. of the candidate 2021
plate according to enterprise Dual (Bread and room/Library while preparing
standards. Training Pastry Kitchen Lucena dishes (8:00AM-
Observe factors in plating dishes in System Assesor) Laboratory City 5:00PM)
presenting poultry and game dishes. Audio-visual Portfolio Report
Present vegetables dishes room like sampling of
hygienically, logically and Lecture room dishes cooked by
sequentially within the required Storage/stock the candidate
timeframe. room
Store vegetables Utilize quality trimmings and other Job Christian Workshop Cookery Direct observation April 29-31,
dishes leftovers where and when shadowing/ Casido Research Inc. of the candidate 2021
Pastry Lucena
Assesor) City
Revised by:
Store vegetables at the correct Training Kitchen dishes (8:00AM-
temperature. System Laboratory 5:00PM)
Maintain optimum freshness and Audio-visual Portfolio Report
quality in accordance with enterprise room like sampling of
storing techniques and procedure. Lecture room dishes cooked by
Store vegetable in accordance with Storage/stock the candidate
FIFO operating procedures and room
storage of vegetable requirements.
PREPARE
EGG DISHES
Perform Mise Clean, sanitize and prepare tools, Job Christian Workshop Cookery Direct observation May 4-6,
cards or enterprise requirements. Audio-visual Portfolio Report
Assemble ingredients according to room like sampling of
correct quantity, type and quality Lecture room dishes cooked by
required. Storage/stock the candidate
Prepare and Prepare variety of egg dishes Workshop Cookery Direct observation May 4-6,
cook egg dishes according to standard recipes using a Research Inc. of the candidate 2021
range of cooking methods. room/Library while preparing
Cook eggs based on clients Kitchen Lucena dishes (8:00AM-
requirements. Laboratory City 5:00PM)
Revised by:
Select and prepare sauces and Audio-visual Portfolio Report
accompaniments specific to egg room like sampling of
preparations. Lecture room dishes cooked by
Taste and season cooked dishes in Storage/stock the candidate
accordance with the required taste of room
the dishes.
Present egg Select suitable plates according to Job Christian Workshop Cookery Direct observation May 4-6,
dishes enterprise standards. shadowing/ Casido Research Inc. of the candidate 2021
Present eggs hygienically and Dual (Bread and room/Library while preparing
attractively using suitable garnishes Training Pastry Kitchen Lucena dishes (8:00AM-
and side dishes sequentially within System Assesor) Laboratory City 5:00PM)
the required timeframe. Audio-visual Portfolio Report
Observe factors in plating dishes in room like sampling of
presenting egg dishes. Lecture room dishes cooked by
Storage/stock the candidate
room
Store egg dishes Store fresh and processed eggs at the Job Christian Workshop Cookery Direct observation May 4-6,
correct temperature. shadowing/ Casido Research Inc. of the candidate 2021
Maintain optimum freshness and Dual (Bread and room/Library while preparing
quality in accordance with enterprise Training Pastry Kitchen Lucena dishes (8:00AM-
storing techniques and procedures. System Assesor) Laboratory City 5:00PM)
Utilized quality trimmings and other Audio-visual Portfolio Report
leftovers where and when room like sampling of
appropriate. Lecture room dishes cooked by
Store egg in accordance with FIFO Storage/stock the candidate
operating procedures and storage of room
egg requirements.
PREPARE
Revised by:
STARCH
DISHES
Perform Mise Clean, sanitize and prepare tools, Job Christian Workshop Cookery Direct observation May 6-8,
according to standard recipes, recipe System Assesor)) Laboratory City 5:00PM)
cards or enterprise requirements. Audio-visual Written or oral
Assemble ingredients according to room questions to test
correct quantity, type and quality Lecture room candidate’s
required. Storage/stock knowledge on
Prepare ingredients based on the room appropriate
required form and time frame. cooking methods
Thaw frozen ingredients following for various
enterprise procedures. commodities and
Wash raw ingredients with clean safety issues
Prepare starch Select and prepare variety of starch Job Christian Workshop Cookery Direct observation May 6-8,
dishes products according to standard shadowing/ Casido Research Inc. of the candidate 2021
recipes using a range of cooking Dual (Bread and room/Library while preparing
methods. Training Pastry Kitchen Lucena dishes (8:00AM-
Cook eggs based on clients System Assesor) Laboratory City 5:00PM)
requirements. Audio-visual Written or oral
Select and prepare sauces and room questions to test
accompaniments specific to egg Lecture room candidate’s
preparations. Storage/stock knowledge on
Taste and season cooked dishes in room appropriate
accordance with the required taste of cooking methods
the dishes. for various
Follow workplace safety and commodities and
hygienic procedures according to safety issues
Revised by:
Present Starch Selected suitable plate according to Job Christian Workshop Cookery Direct observation May 6-8,
dishes enterprise standards. shadowing/ Casido Research Inc. of the candidate 2021
Present starch dishes hygienically Dual (Bread and room/Library while preparing
and attractively using suitable Training Pastry Kitchen Lucena dishes (8:00AM-
garnishes and side dishes. System Assesor) Laboratory City 5:00PM)
Observe factors in plating dishes in Audio-visual Written or oral
presenting starch dishes. room questions to test
Lecture room candidate’s
room appropriate
cooking methods
for various
commodities and
safety issues
Store Starch Store starch at the correct Job Christian Workshop Cookery Direct observation May 6-8,
dishes temperature. shadowing/ Casido Research Inc. of the candidate 2021
Maintain optimum freshness and Dual (Bread and room/Library while preparing
quality in accordance with enterprise Training Pastry Kitchen Lucena dishes (8:00AM-
storing techniques and procedures. System Assesor) Laboratory City 5:00PM)
Utilize quality trimmings and other Audio-visual Written or oral
leftovers where and when room questions to test
appropriate. Lecture room candidate’s
Store starch in accordance with Storage/stock knowledge on
FIFO operating procedures and room appropriate
storage of starch requirements. cooking methods
for various
commodities and
safety issues
PREPARE
POULTRY
Revised by:
AND GAME
DISHES
Perform mise en Clean, sanitize and prepare tools, Job Christian Workshop Cookery Direct observation May 11-13,
place utensils and equipment are based on shadowing/ Casido Research Inc. of the candidate 2021
the required tasks. Dual (Bread and room/Library while handling and
Identify ingredients correctly, Training Pastry Kitchen Lucena cooking game and (8:00AM-
according to standard recipes, recipe System Assesor) Laboratory City poultry 5:00PM)
Assemble ingredients according to room Sampling of dishes
correct quantity, type and quality Lecture room cooked by the
required. Storage/stock candidate
Prepare poultry and game based on
its enterprise poultry and game
preparation techniques.
Cook poultry Handle poultry and game efficiently Job Christian Workshop Cookery Direct observation May 11-13,
and game and hygienically to minimize risk of shadowing/ Casido Research Inc. of the candidate 2021
dishes food spoilage and cross- Dual (Bread and room/Library while handling and
contamination. Training Pastry Kitchen Lucena cooking game and (8:00AM-
Cook poultry and game dishes System Assesor) Laboratory City poultry 5:00PM)
according to enterprise standard Audio-visual
recipes and appropriate cooking room Sampling of dishes
methods. Lecture room cooked by the
Taste and season cooked dishes in Storage/stock candidate
accordance with the required taste of room
the dishes.
Revised by:
Plate/present Select service wares in accordance Job Christian Workshop Cookery Direct observation May 11-13,
poultry and with type of poultry and game dishes shadowing/ Casido Research Inc. of the candidate 2021
game dishes Plate/present poultry and game using Dual (Bread and room/Library while handling and
suitable sauces, garnishes and Training Pastry Kitchen Lucena cooking game and (8:00AM-
accompaniment. System Assesor) Laboratory City poultry 5:00PM)
Present poultry dishes hygienically, Audio-visual
logically and sequentially within the room Sampling of dishes
required timeframe. Lecture room cooked by the
Observe factors in plating dishes in Storage/stock candidate
presenting poultry and game dishes. room
Store poultry Store poultry and game ensuring Job Christian Workshop Cookery Direct observation May 11-13,
and game storage conditions and optimal shadowing/ Casido Research Inc. of the candidate 2021
temperature are maintained. Dual (Bread and room/Library while handling and
Utilize quality trimmings and other Training Pastry Kitchen Lucena cooking game and (8:00AM-
leftovers where and when System Assesor) Laboratory City poultry 5:00PM)
appropriate. Audio-visual
room Sampling of dishes
Lecture room cooked by the
room
PREPARE
SEAFOOD
DISHES
Perform mise en Clean, sanitize and prepare tools, Job Christian Workshop Cookery Direct observation May 13-15
Identify ingredients correctly, Training Pastry Kitchen Lucena and cooking fish (8:00AM-
according to standard recipes, recipe System Assesor) Laboratory City and seafood 5:00PM)
Assemble ingredients according to room Written or oral
Revised by:
required. Storage/stock candidate’s
Prepare ingredients based on the room knowledge on
required form and time frame. storage issues
Thaw frozen ingredients following related to fish and
enterprise procedures. seafood
Handle fish and Select seafood according to quality. Job Christian Workshop Cookery Direct observation May 13-15
seafood Handle seafood hygienically in shadowing/ Casido Research Inc. of the candidate 2021
accordance with enterprise handling Dual (Bread and room/Library while preparing
and storing techniques. Training Pastry Kitchen Lucena and cooking fish (8:00AM-
Thaw frozen seafood correctly to System Assesor) Laboratory City and seafood 5:00PM)
ensure maximum quality and to Audio-visual
retain their nutrients. room Written or oral
Lecture room questions to test
Storage/stock candidate’s
room knowledge on
storage issues
related to fish and
seafood
Cook fish and Clean, gut and fillet fish correctly Job Christian Workshop Cookery Direct observation May 13-15
shellfish and efficiently according to shadowing/ Casido Research Inc. of the candidate 2021
enterprise standards. Dual (Bread and room/Library while preparing
Clean and prepare shellfish and Training Pastry Kitchen Lucena and cooking fish (8:00AM-
other types of seafood correctly and System Assesor) Laboratory City and seafood 5:00PM)
in accordance with enterprise Audio-visual
standards. room Written or oral
Cook seafood dishes according to Lecture room questions to test
enterprise standards using a variety Storage/stock candidate’s
of cooking methods. room knowledge on
Use fish and shellfish by-products storage issues
Revised by:
appropriately for a variety of dishes related to fish and
and menu items. seafood
Taste and season cooked dishes in
the dishes.
enterprise and legislated
requirements.
Plate/Present Present seafood dishes hygienically, Job Christian Workshop Cookery Direct observation May 13-15
fish and seafood logically and sequentially within the shadowing/ Casido Research Inc. of the candidate 2021
required timeframe. Dual (Bread and room/Library while preparing
Prepare and present fish and seafood Training Pastry Kitchen Lucena and cooking fish (8:00AM-
for service in accordance to System Assesor) Laboratory City and seafood 5:00PM)
enterprise standards. Audio-visual
Prepare suitable sauces and dips room Written or oral
according to standard recipes and as Lecture room questions to test
required to accompany seafood Storage/stock candidate’s
menu items. room knowledge on
Select and use presentations and storage issues
garnishing techniques according to related to fish and
recipes and enterprise standards. seafood
Carry out services according to
enterprise methods and standards.
Observe factors in plating dishes in
presenting seafood dishes.
Store fish and Utilize quality trimmings and other Job Christian Workshop Cookery Direct observation May 13-15
seafood leftovers where and when shadowing/ Casido Research Inc. of the candidate 2021
appropriate Seafood are stored Dual (Bread and room/Library while preparing
hygienically in accordance with Training Pastry Kitchen Lucena and cooking fish (8:00AM-
enterprise handling and storing System Assesor) Laboratory City and seafood 5:00PM)
Revised by:
techniques. Audio-visual
Check date stamps and codes are room Written or oral
checked to ensure quality control, Lecture room questions to test
where applicable. Storage/stock candidate’s
Store seafood accordance with FIFO room knowledge on
operating procedures and storage of storage issues
seafood requirements. related to fish and
seafood
PREPARE
DESSERTS
Perform mise en Clean, sanitize and prepare tools, Job Christian Workshop Cookery Direct observation May 18-20,
the required tasks. Dual (Bread and room/Library while making and
Identify ingredients correctly, Training Pastry Kitchen Lucena presenting desserts (8:00AM-
cards or enterprise requirements. Audio-visual Sampling of
Assemble ingredients according to room desserts made by
correct quantity, type and quality Lecture room the candidate
required. Storage/stock
Select, measure and weigh
ingredients according to recipe
requirements
Select and use appropriate
equipment in accordance with
manufacturers’ manual.
Revised by:
Prepare desserts Use standard or enterprise recipes to Job Christian Workshop Cookery Direct observation May 18-20,
and sweet produce a variety of hot, cold and shadowing/ Casido Research Inc. of the candidate 2021
sauces frozen desserts, appropriate for a Dual (Bread and room/Library while making and
variety of menus. Training Pastry Kitchen Lucena presenting desserts (8:00AM-
Produce range of sweet sauces to a System Assesor) Laboratory City 5:00PM)
desired consistency and flavor Audio-visual Sampling of
Taste prepared desserts and sweets room desserts made by
in accordance with the required taste Lecture room the candidate
Follow workplace safety and Storage/stock
hygienic procedures according to room
enterprise and legislated
requirements.
Plate/Present Present desserts hygienically, Job Christian Workshop Cookery Direct observation May 18-20,
desserts logically and sequentially within the shadowing/ Casido Research Inc. of the candidate 2021
required timeframe. Dual (Bread and room/Library while making and
Decorate desserts creatively. Training Pastry Kitchen Lucena presenting desserts (8:00AM-
Observe factors in plating dishes in System Assesor) Laboratory City 5:00PM)
presenting desserts. Audio-visual Sampling of
Portion desserts according to room desserts made by
enterprise standards. Lecture room the candidate
Present desserts in accordance with Storage/stock
enterprise presentation techniques. room
Accompaniments, garnishes and
decorations are used to enhance
taste, texture and balance.
Store desserts Utilize quality trimmings and other Job Christian Workshop Cookery Direct observation May 18-20,
appropriate. Dual (Bread and room/Library while making and
Store desserts at the appropriate Training Pastry Kitchen Lucena presenting desserts (8:00AM-
temperature and under the correct System Assesor) Laboratory City 5:00PM)
conditions to maintain quality, Audio-visual Sampling of
Revised by:
freshness and customer appeal. room desserts made by
Select and use suitable packaging to Lecture room the candidate
preserve taste, appearance and Storage/stock
tasting characteristics room
Store sweet sauces to retain desired
quality and characteristics.
Store dessert in accordance with
FIFO operating procedures and
storage of dessert requirements
PACKAGE
PREPARED
FOOD
Select Meet food requirements of client Job Christian Workshop Cookery Direct observation May 20-22,
packaging and user prior to packaging in shadowing/ Casido Research Inc. of the candidate 2021
materials accordance with the enterprise Dual (Bread and room/Library while packaging
standard following the criteria for Training Pastry Kitchen Lucena foods (8:00AM-
packaging. System Assesor) Laboratory City 5:00PM)
Select qualities of packaging Audio-visual Written or oral
materials in accordance enterprise room questions to test
standards. Lecture room candidate’s
room packaging types
and methods for
different types of
food, hygienic
practices in
packaging,
maintaining food
quality and
nutritional value
Package food Package food in compliance with Job Workshop Direct observation May 20-22,
,
Revised by:
sanitary, occupational health and shadowing/ Christian Research Cookery of the candidate 2021
safety and local health regulations Dual Casido room/Library Inc. while packaging
requirements. Training (Bread and Pastry Kitchen foods (8:00AM-
Observe environmental requirements System Assesor) Laboratory Lucena 5:00PM)
for food packaging area. Audio-visual City Written or oral
Adopt appropriate packaging room questions to test
procedures according to enterprise Lecture room candidate’s
specifications. Storage/stock knowledge on
Label food according to industry room packaging types
standards. and methods for
different types of
food, hygienic
practices in
packaging,
maintaining food
quality and
nutritional value

Revised by:
TRAINEE’S PROGRESS SHEET
Name : CHRISTIAN PAUL Trainer : MARK WARREN A.

CASIDO REVELLAME
Qualification : COOKERY NCII Nominal Duration : April 9 – 25, 2021 (110 Hours)
Unit of Training Activity Training Date Started Date Finished Rating Trainee’s Supervisor’s
Competency Duration Initial Initial
Clean and Maintain
Kitchen Premises
Clean, sanitize Select chemicals and clean water
and store use for cleaning and/or sanitizing
equipment kitchen equipment utensils, and
working surfaces.
Clean or sanitize equipment or
utensils according to
manufacturer’s instructions.
Store or stack clean equipment or
utensils safely in the designated
place. 8 hours April 9, 2021 April 9, 2021
Use cleaning equipment and
supplies according to
Assemble and disassemble
cleaning equipment safely.
Store cleaning equipment safely
in the designated position and
area.

Revised by:
Clean and Followed cleaning schedules
sanitize based on enterprise procedures. 8 hours April 10, 2021 April 10, 2021
premises Used chemicals and equipment
for cleaning and/or sanitizing

Revised by:
safely.
Clean and/or sanitized walls,
floors, shelves and working
surfaces without causing damage
to health or property.
Followed first aid procedures if
an accident happens
Dispose of Sort and dispose wastes
waste according to sanitary regulations,
enterprise practices and standard
procedures. 6 hours April 11, 2021 April 11, 2021
Dispose cleaning chemicals
safely according to standard
procedures.
Prepare Stocks,
Sauces and Soups
Prepare stocks, Use ingredients and flavoring
sauces and agents according to standard
soups recipes defined by the enterprise. 6 hours April 13, 2021 April 13, 2021
Produced variety of stocks,
glazes, flavorings, seasonings
according to enterprise standards.
Prepare soups Select and assemble correct
required for ingredients to prepare soups,
menu items including stocks and prepared
garnishes
Prepare variety of soups
Use variety of clarifying, 6 hours April 13, 2021 April 13, 2021
thickening agents and
Revised by:
convenience products where
appropriate.
Evaluate soups for flavor, color,
consistency and temperature
related problems are identified
and addressed
Present soups at the right flavor,
color, consistency and
temperature, in clean service ware
without drips and using suitable
garnishes and accompaniments.
Prepare sauces Prepare variety of hot and cold
required for sauces from classical and
menu items contemporary recipes based on
the required menu items.
Made derivative from mother
sauces.
Use variety of thickening agents, 6 hours April 14, 2021 April 14, 2021
seasonings and flavorings
appropriately.
Evaluate sauces for flavor, color
and consistency and related
problems are identified and
addressed.
Store and Store stocks, sauces and soups
reconstitute correctly at the right temperature
stocks, sauces to maintain optimum freshness
and soups and quality. 4 hours April 15, 2021 April 15, 2021
Reheated/reconstituted stocks,
sauces and soups to appropriate

Revised by:
standards of consistency.
Prepare
Appetizers
Perform Mise’ Clean, sanitize and prepare tools,
en place utensils and equipment based on 6 hours April 16, 2021 April 16, 2021
the required tasks.
Identify ingredients correctly,
according to standard recipes, or
enterprise requirements.
Assemble ingredients according
to correct sequence, quality and
specifications required
Prepare ingredients based on the
Thaw frozen ingredients
following enterprise procedures.
Prepare a range Select and use correct equipment
of appetizers in the production of appetizers.
Produce appetizers are in
accordance with enterprise
standards.
Select and prepare glazes
correctly, where required.
Utilize quality trimmings and 6 hours April 17, 2021 April 17, 2021
other leftovers are utilized where
and when appropriate.
Prepare appetizers using sanitary
practices.
Revised by:
Taste and season appetizers are in
accordance with the required
taste of the dishes.
Present and store variety of
cheese according to enterprise
standard.
Present a range Present appetizers attractively
of appetizers according to enterprise standards.
Present appetizers using sanitary
practices. 6 hours April 18, 2021 April 18, 2021
Select suitable plate according to
enterprise standards.
Observe factors in plating dishes
in presenting appetizers.
Store appetizers Utilize quality trimmings and
other leftovers where and when
appropriate.
Keep appetizers in appropriate
conditions based on enterprise 4 hours April 19, 2021 April 19, 2021
procedures.
Use and store required food
storage containers in proper
temperatures to maintain
freshness, quality and taste.
Prepare Salads
and Dressings
Perform Mise Clean, sanitize and prepare tools,
Revised by:
en place utensils and equipment are based
on the required tasks.
according to standard recipes,
recipe cards or enterprise 6 hours April 20, 2021 April 20, 2021
requirements.
to correct quantity, type and
quality required.
Prepare a Prepare variety of salads using
variety of salads fresh (seasonal) ingredients
and dressings according to acceptable enterprise
standards to maximize eating
qualities, characteristics and taste.
Prepare dressings suitable to
either incorporate into, or 6 hours April 21, 2021 April 21, 2021
accompany salads.
Taste and season prepared salads
ad dressings in accordance with
the required taste.
Present a variety Select suitable plate according to
Revised by:
of salads and enterprise standards.
dressings Present salads attractively
Accompany salads and dressing 6 hours April 21, 2021 April 22, 2021
based on clients requirements.
Present salads and dressings
hygienically, logically and
sequentially within the required
timeframe.
Store salads and Keep salads in appropriate
dressings conditions based on enterprise
procedures. 4 hours April 22, 2021 April 23, 2021
Use and store required containers
in proper temperature to maintain
freshness, quality and taste.
Prepare
Sandwiches
Perform mise- Clean, sanitize and prepare tools,
en -place utensils and equipment are based
on the required tasks.
according to standard recipes,
recipe cards or enterprise
requirements.
to correct quantity, type and 6 hours April 23, 2021 April 24, 2021
quality required.
Revised by:
Prepare a Prepare variety of sandwiches
variety of based on appropriate techniques.
sandwiches Select suitable bases from a range
of bread types.
Produce sandwiches using correct
ingredients to an acceptable
enterprise standard. 6 hours April 24, 2021 April 24, 2021
Select and use appropriate
equipment for toasting and
heating according to enterprise
procedures and manufacturer’s
manual.
Prepare sandwiches logically and
sequentially within the required
time frame and/or according to
customer’s request.
Present a variety Produce sandwiches using correct
of sandwiches ingredients to an acceptable
enterprise standard.
Present sandwiches hygienically,
logically and sequentially within
the required timeframe. 6 hours April 24, 2021 April 24, 2021
Present sandwiches attractively
using suitable garnishes,
Revised by:
condiments and service wares
Observe factors in plating in
presenting sandwiches.
Store Utilize quality trimmings and
sandwiches other leftovers where and when
appropriate.
Stored sandwiches hygienically at
the proper temperature 4 hours April 25, 2021 April 25, 2021
considering the factors specified
by the enterprise.
Keep sandwiches in appropriate
conditions to maintain freshness
and quality.
TOTAL 110 HOURS

Revised by:
LIST OF TOOLS, EQUIPMENT AND
MATERIALS
QUALIFICATION COOKERY NCII
AREA / SECTION RESTAURANT
IN-CHARGE MARK WARREN A. REVELLAME
TRAINING PERIOD April 9– May 25, 2021
RESOURCES FOR SKILLS PRACTICE OF COMPETENCIES
TOOLS QTY UNIT REMARKS
Oyster knife 10 pcs
Skimmer, fine 8 pcs
Chef’s knife 4 pcs
Strainer, small/fine 2 pcs
Tenderizer, medium/small 8 pcs
Boning knife 8 pcs
Wire skimmer, small 8 pcs
Strainer, medium/fine 8 pcs
Cleaver knife
pcs
Siever, small 8 pcs
Skimmers, spider 8 pcs

Methodology Level May 3, 2021 Issued by: Page 43 of 72
1 Revised by:
Mark Warren
Supervised Work-
Revellame
Based Learning
Zester 9 pcs
Spatula 9 pcs
Wooden spoon 9 pcs
Parisienne spoon 9 pcs
Turner, 3”x 6” 9 pcs
Piping bag 9 pcs
Pepper and salt mill 9 sets
Strainer chinois, small 4 pcs
Strainer chinois, medium 3 pcs
Funnel, small 4 pcs
Funnel, medium 5 pcs
Measuring spoon Wooden spoon 7 sets
Tongs, 8 inches 11 pcs
Tongs, 12 inches 9 pcs
Measuring cup 9 sets
Serving spoon 5 pcs
Ice cream scoop 3 pcs
Cheese cloth 9 pcs
Measuring urn 23 pcs
Pastry tubes 6 pcs

1 Revised by:
Mark Warren
Supervised Work-
Revellame
Based Learning
Weighing scale, 5 kg. 3 unit
Weighing scale, 1000 grams 5 unit
Apple corer 7 pcs
Wire whisk, small 7 pcs
Wire whisk, medium 7 pcs
Wire whisk, heavy duty 3 pcs
Can opener 2 pc
Kitchen scissors 9 pcs
Soup ladle, 3 oz. 9 pcs
Kitchen spoon 9 pcs
Kitchen spoon, slotted 9 pcs
Kitchen fork 9 pcs
Carving fork 4 pcs
Pocket/pin thermometer 4 pcs
Peelers 9 pcs
Stock pot, large 3 pcs
Frying pan, small 11 pcs

1 Revised by:
Mark Warren
Supervised Work-
Revellame
Based Learning
Frying pan, medium 9 pcs
Frying pan, large 3 pcs
Colander, small 5 pcs
Colander, medium 3 pcs
Cutting board 15 pcs
Casserole, medium 5 pcs
Wok, small 5 pcs
Utility tray, stainless 13 pcs
Roasting pan 5 pcs
LABORATORY EQUIPMENT QTY UNIT REMARKS
Air conditioner 2 unit
Fire extinguisher 2 unit
Emergency light 2 unit

Combination of broiler and griddle,
2 unit
small
Exhaust hood 4 unit
Blender machine 2 unit

Pressure cooker, medium
2 unit
Salamander, griller
Braising pan, medium 9 unit
Meat slicer, small 2 unit
Meat chopper machine 2 unit

1 Revised by:
Mark Warren
Supervised Work-
Revellame
Based Learning
Bain marie – table with 4 compartments 2 unit
Working s/s table (fabricated) 3 unit
Condiment cabinet 3 unit

Washing sink tables with 3
2 unit
compartments
Soak sink 2 unit
Floor mops 3 pcs
Mop squeezer 3 unit
Reach-in freezer 2 unit
Reach-in refrigerator 3 unit
4 burner gas range with oven 5 unit
Stock pan burner 2 unit
REFERENCES
Books
Modules
Online
Sites

1 Revised by:
Mark Warren
Supervised Work-
Revellame
Based Learning
TRAINING EVALUATION SHEET
Dear Trainees:
The following questionnaire is designed to evaluate the effectiveness of the Supervised Industry
Training (SIT) or On the Job Training (OJT) you had with the Industry Partners of Southern
Luzon State University-Dual Training and Livelihood Center, Lucena Campus. Please check (/ )
the appropriate box corresponding to your rating for each question asked. The results of this
evaluation shall serve as a basis for improving the design and management of the SIT in
Bubbles Crispy Pata and Restaurant to maximize the benefits of the said Program.
Thank you for your cooperation.
Legend:
5 – Outstanding
4 – Very Good/ Very Satisfactory
3 – Good/Adequate
2 – Fair/ Satisfactory
1 – Poor/Unsatisfactory NA – not applicable
INSTITUTIONAL EVALUATION 1 2 3 4 5 NA
Has SLSU-DLTC conducted an

orientation about the SIT/OJT program,
1
the requirements and preparations
needed and its expectations?
Has SLSU-DLTC the provided the

necessary assistance such as referrals or
2
recommendations in finding the company
for your OJT?
Has SLSU-DLTC showed coordination

3 with the Industry partner in the design
and supervision of your SIT/OJT?

1 Revised by:
Mark Warren
Supervised Work-
Revellame
Based Learning
Has your training adequate to undertake
4 Industry partner assignment and its
challenges?
Has SLSU-DLTC monitored your progress

5
in the Industry?
Has the supervision been effective in

6 achieving your OJT objectives and
providing feedbacks when necessary?
Did SLSU-DLTC conduct assessment of

7
your SIT/OJT program upon completion?
Were you provided with the results of the

8 Industry and SLSU-DLTC’s assessment
of your OJT?
Comments/Suggestions:
INDUSTRY PARTNER 1 2 3 4 5 NA
Was the Bubbles Crispy Pata and

1 Restaurant appropriate for your type of
training required and/or desired?
Has the Bubbles Crispy Pata and

2 Restaurant designed the training to
meet your objectives and expectations?

3 Restaurant showed coordination with
LMSTC in the design and supervision of
the SIT/OJT?
4 Restaurant and its staff welcomed you
and treated you with respect and
understanding?
1 Revised by:
Mark Warren
Supervised Work-
Revellame
Based Learning
Restaurant facilitated the training,
5 including the provision of the necessary
resources such as facilities and
equipment needed to achieve your OJT
objectives?
6 Restaurant assigned a supervisor to
oversee your work or training?
Was the supervisor effective in

7 supervising you through regular meetings,
consultations and advise?
Has the training provided you with the

necessary technical and administrative
8
exposure of real world problems and
practices?
Has the training program allowed you to

9 develop self-confidence, self-motivation
and positive attitude towards work?
Has the experience improved your

10
personal skills and humanrelations?
Are you satisfied with your training in the

11
Industry?
Signature:
Printed Name: Qualification:
Host Industry Partner: Supervisor:
Period of Training: Instructor:

1 Revised by:
Mark Warren
Supervised Work-
Revellame
Based Learning
Instructions:
This Trainee’s Record Book (TRB) is intended to serve as record of all

SOUTHERN LUZON STATE UNIVERSITY accomplishment/task/activities while undergoing training in the industry. It will
Lucena Campus eventually become evidence that can be submitted for portfolio assessment and
Purok Baybayin, Ibabang Dupay, Lucena City for whatever purpose it will serve you. It is therefore important that all its
contents are viably entered by both the trainees and instructor.
TRAINEE’S RECORD BOOK The Trainee’s 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
1X1 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
Trainee’s No.: PTC-2021-CSS-001
confirmed by the instructor.
It is great of importance that the content should be written legibly on ink.

NAME CHRISTIAN PAUL CASIDO
Avoid any corrections or erasures and maintain the cleanliness of this record.
QUALIFICATION: COOKERY NC II
This will be collected by your trainer and submit the same to the
Training Management Unit Head (TMU) and shall form part of the permanent
TRAINING DURATION: April 9 – 25, 2021
trainee’s document on file.
THANK YOU!
TRAINER: MARK WARREN A. NOTES
REVELLAME_

Revised by:
Outcome Accomplished on
Remarks
Select chemicals and clean
water use for cleaning
and/or sanitizing kitchen
equipment utensils, and
working surfaces.
Clean or sanitize equipment
or utensils according to
Clean,
sanitize and
store Store or stack clean
equipment equipment or utensils safely
in the designated place.
Use cleaning equipment
and supplies according to
Assemble and disassemble
cleaning equipment safely.
Store cleaning equipment
safely in the designated
position and area.
Trainee’s Signature Trainer’s Signature
Learning Task/Activity Date Instruction

Unit of Competency: Clean and Maintain Kitchen Premises Outcome Required Accomplished Remarks
Followed cleaning
Learning Task/Activity Required Date Instructi schedules based on

Revised by:
enterprise procedures. chemicals safely
Clean and Used chemicals and according to
sanitize equipment for standard
premises cleaning and/or procedures.
sanitizing safely.
Clean and/or
sanitized walls,
floors, shelves and
working surfaces
without causing
damage to health or Unit of Competency: Prepare Stocks, Sauces and Soups
property.
Followed first aid Learning Task/Activity Date Instruction
procedures if an Outcome Required Accomplished Remarks
accident happens Use ingredients
and flavoring
agents according
to standard
Trainee’s Signature Trainer’s Signature recipes defined
Prepare stocks, by the
sauces and enterprise.
Learning Task/Activity Date Instruction soups Produced
Outcome Required Accomplished Remarks variety of
Sort and dispose stocks, glazes,
wastes flavorings,
according to seasonings
sanitary according to
regulations, enterprise
Dispose of enterprise standards.
waste practices and
standard Trainee’s Signature Trainer’s Signature
procedures.
Dispose
cleaning
Revised by:
Learning Task/Activity Date Instruction ware without
Outcome Required Accomplished Remarks drips and using
Select and suitable
assemble correct garnishes and
ingredients to accompaniments.
prepare soups,
including stocks Trainee’s Signature Trainer’s Signature
and prepared
garnishes
Prepare soups Prepare variety
required for of soups Learning Task/Activity Date Instruction
menu items according to Outcome Required Accomplished Remarks
enterprise Prepare variety
standards. of hot and cold
Use variety of sauces from
clarifying, Prepare sauces classical and
thickening required for contemporary
agents and menu items recipes based on
convenience the required
products where menu items.
appropriate. Made derivative
Evaluate soups from mother
for flavor, color, sauces.
consistency and Use variety of
temperature thickening
related problems agents,
are identified seasonings and
and addressed flavorings
Present soups at appropriately.
the right flavor, Evaluate sauces
color, for flavor, color
consistency and and consistency
temperature, in and related
clean service problems are
Revised by:
identified and standard recipes,
addressed. or enterprise
requirements.
Trainee’s Signature Trainer’s Signature Assemble
Learning Date Instruction ingredients
Task/Activity Required according to
Outcome Accomplished Remarks
Store stocks, sauces and correct
soups correctly at the sequence,
Store and right temperature to quality and
reconstitute maintain optimum specifications
stocks, sauces freshness and quality. required
and soups Reheated/reconstituted Prepare
stocks, sauces and soups ingredients
to appropriate standards based on the
of consistency. required form
and time frame.
Thaw frozen
Trainee’s Signature Trainer’s Signature ingredients
following
Unit of Competency: Prepare Appetizers enterprise
procedures.
Learning Task/Activity Date Instruction Wash raw
Outcome Required Accomplished Remarks ingredients with
Clean, sanitize clean potable
and prepare water, where
tools, utensils necessary.
and equipment
based on the
required tasks.
Identify
Perform Mise’ ingredients Learning Task/Activity Date Instruction
en place correctly, Outcome Required Accomplished Remarks
according to Select and use
Revised by:
Prepare a range correct procedures
of appetizers equipment in the according to
production of enterprise and
appetizers. legal
Produce requirements.
appetizers are in Present and
accordance with store variety of
enterprise cheese
standards. according to
Select and enterprise
prepare glazes standard.
correctly, where
required. Trainee’s Signature Trainer’s Signature
Utilize quality
trimmings and
other leftovers
are utilized
where and when Learning Task/Activity Date Instruction
appropriate. Outcome Required Accomplished Remarks
Prepare Present
appetizers using appetizers
sanitary Present a range attractively
practices. of appetizers according to
Taste and season enterprise
appetizers are in standards.
accordance with Present
the required appetizers using
taste of the sanitary
dishes. practices.
Follow Select suitable
workplace plate according
safety and to enterprise
hygienic standards.

Revised by:
Observe factors Unit of Competency: Prepare Salads and Dressings
in plating dishes
in presenting Learning Task/Activity Date Instruction
appetizers. Outcome Required Accomplished Remarks
Clean, sanitize
Trainee’s Signature Trainer’s Signature Perform Mise en and prepare
place tools, utensils
and equipment
are based on the
Learning Task/Activity Date Instruction required tasks.
Outcome Required Accomplished Remarks Identify
Utilize quality ingredients
trimmings and correctly,
other leftovers according to
Store appetizers where and when standard recipes,
appropriate. recipe cards or
Keep appetizers enterprise
in appropriate requirements.
conditions based Assemble
on enterprise ingredients
procedures. according to
Use and store correct quantity,
required food type and quality
storage required.
containers in Prepare
proper ingredients
temperatures to based on the
maintain required form
freshness, and time frame.
quality and Thaw frozen
taste. ingredients
following
Trainee’s Signature Trainer’s Signature enterprise

Revised by:
procedures. salads.
Wash raw Taste and season
ingredients with prepared salads
clean potable ad dressings in
water, where accordance with
necessary. the required
taste.
Trainee’s Signature Trainer’s Signature Follow
workplace
safety and
hygienic
procedures
according to
enterprise and
legal
Learning Task/Activity Date Instruction requirements.
Outcome Required Accomplished Remarks
Prepare variety
of salads using
fresh (seasonal)
ingredients
according to
acceptable
enterprise Learning Task/Activity Date Instruction
Prepare a variety standards to Outcome Required Accomplished Remarks
of salads and maximize eating Select suitable
dressings qualities, plate according
characteristics Present a variety to enterprise
and taste. of salads and standards.
Prepare dressings Present salads
dressings attractively
suitable to either according to
incorporate into, enterprise
or accompany standards.
Revised by:
Accompany Trainee’s Signature Trainer’s Signature
salads and
dressing based
on clients
requirements.
Unit of Competency: Prepare Sandwiches
Present salads
and dressings
Outcome Required Accomplished Remarks
hygienically,
Clean, sanitize
logically and
and prepare
sequentially
tools, utensils
within the
and equipment
required
Perform mise-en are based on the
timeframe.
-place required tasks.
Identify
Trainee’s Signature Trainer’s Signature ingredients
correctly,
Learning Task/Activity Date Instruction according to
Outcome Required Accomplished Remarks standard recipes,
Store salads and Keep salads in recipe cards or
dressings appropriate enterprise
conditions based requirements.
on enterprise Assemble
procedures. ingredients
Use and store according to
required correct quantity,
containers in type and quality
proper required.
temperature to Prepare
maintain ingredients
freshness, based on the
quality and required form
taste. and time frame.
Thaw frozen
Revised by:
ingredients appropriate
following equipment for
enterprise toasting and
procedures. heating
Wash raw according to
ingredients with enterprise
clean potable procedures and
water, where manufacturer’s
necessary. manual.
Prepare
Trainee’s Signature Trainer’s Signature sandwiches
logically and
sequentially
within the
Learning Task/Activity Date Instruction required time
Outcome Required Accomplished Remarks frame and/or
Prepare variety according to
of sandwiches customer’s
based on request.
appropriate Follow
techniques. workplace
Select suitable safety and
bases from a hygienic
range of bread procedures
Prepare a variety types. according to
of sandwiches Produce enterprise and
sandwiches legal
using correct requirements.
ingredients to an
acceptable Trainee’s Signature Trainer’s Signature
enterprise
standard.
Select and use

Revised by:
Learning Task/Activity Date Instruction Outcome Required Accomplished Remarks
Outcome Required Accomplished Remarks Utilize quality
Produce trimmings and
sandwiches using other leftovers
correct ingredients where and when
to an acceptable appropriate.
enterprise Stored
standard. sandwiches
Present Store hygienically at
sandwiches sandwiches the proper
Present a variety hygienically, temperature
of sandwiches logically and considering the
sequentially factors specified
within the by the
required enterprise.
timeframe. Keep
Present sandwiches in
sandwiches appropriate
attractively using conditions to
suitable garnishes, maintain
condiments and freshness and
service wares quality.
Observe factors in
plating in Trainee’s Signature Trainer’s Signature
presenting
sandwiches.

Revised by:
Signature
10 Principles of Competency-Based Training (CBT)

TRAINEE’S INFORMATION SHEET
Personal Data:
PRINCIPLE 1: The training is based on the curriculum develop from the
Name:
competency standards.
Family name Given name Middle name
Phone number: Date of birth: Age: Status:
PRINCIPLE 2: Learning is modular in structure.
Citizenship: Height: Weight: PRINCIPLE 3: Training delivery is individualized and self-paced.

Blood type: SSS no.: TIN: Res Cert No.:
PRINCIPLE 4: Training is based on work that must be performed.
Family Data:
PRINCIPLE 5: Training materials are directly related to the competency
Father’s name: Occupation:
standards and the curriculum modules.
Mother’s name: Occupation:
Parent’s address: PRINCIPLE 6: Assessment of learners is based on collection of evidence of
performance of work to the industry of organizational required standards.
Telephone/phone number:
Parent Guardian: PRINCIPLE 7: Training is based on both on and off the job components.
Telephone/phone number: PRINCIPLE 8: The system allows for Recognition of Prior/ Current Learning
In case of emergency, please contact: (RPL)
Name: Relationship:
PRINCIPLE 9: The training allows the learners to enter and exit program at
Telephone/phone number: different times and levels and to receive an award for modules (competencies)
Address: attained at any point (Multiple Entry & Multiple Exit)
PRINCIPLE 10: Approved training programs are nationally accredited.

Revised by:
INTERPRETATION AND ANALYSIS OF PROGRAM EVALUATION
Rater A

1 X

2 X
for your OJT?

X

X
challenges?

5
in the Industry?
X
6 achieving your OJT objectives and X

7
X

8 Industry and SLSU-DLTC’s assessment X
of your OJT?

Revised by:Mark
Supervised Work- Warren Revellame
Based Learning

1 Restaurant appropriate for your type of X

2 Restaurant designed the training to meet
your objectives and expectations? X

X
the SIT/OJT?
and treated you with respect and X
understanding?
X
objectives?
oversee your work or training? X

consultations and advise? X

8
practices? X

Revised by:Mark
Based Learning
and positive attitude towards work? X

10
X
11 X
Industry?
Rater B

1 X

2 X
for your OJT?

X

challenges? X

5 X
in the Industry?

Revised by:Mark
Based Learning

7 X

of your OJT? X

X


3 Restaurant showed coordination with X
the SIT/OJT?
X
and treated you with respect and
understanding?
5 including the provision of the necessary X
objectives?

Revised by:Mark
Based Learning
6 Restaurant assigned a supervisor to X


8 X
practices?

X
and positive attitude towards work?

10
X
11 X
Industry?
Rater C

1 X

2 X
for your OJT?

Revised by:Mark
Based Learning
and supervision of your SIT/OJT? X

4 Industry partner assignment and its X
challenges?

5 X
in the Industry?


7 X

X
of your OJT?

training required and/or desired? X


X
the SIT/OJT?
and treated you with respect and X
understanding?
X
objectives?
X


8 X
practices?

and positive attitude towards work? X

10 X

11 X
Industry?
Average Ratings
INSTITUTIONAL EVALUATION AVERAGE

Has SLSU-DTLC conducted an orientation about the 4.67
SIT/OJT program, the requirements and preparations
1
Has SLSU-DTLC the provided the necessary assistance such 4.33
as referrals or recommendations in finding the company for
2
your OJT?
Has SLSU-DTLC showed coordination with the Industry 3.67

3 partner in the design and supervision of your SIT/OJT?
Has your training adequate to undertake Industry partner 4.00

4 assignment and its challenges?
Has SLSU-DTLC monitored your progress in the Industry? 5.00

5
Has the supervision been effective in achieving your OJT 4.33
6 objectives and providing feedbacks when necessary?
Did SLSU-DTLC conduct assessment of your SIT/OJT 3.67

7
program upon completion?
Were you provided with the results of the Industry and 4.67
8 SLSU-DTLC’s assessment of your OJT?
INDUSTRY PARTNER AVERAGE
Was the Bubbles Crispy Pata and Restaurant appropriate 4.33

1 for yourtype of training required and/or desired?
Has the Bubbles Crispy Pata and Restaurant designed the 4.33
2 trainingto meet your objectives and expectations?
Has the Bubbles Crispy Pata and Restaurant showed 4.33

3 coordination with SLSU-DTLC in the design and supervision
of the SIT/OJT?
Has the Bubbles Crispy Pata and Restaurant and its 4.00
4 staff welcomed you and treated you with respect and
understanding?
Has the Bubbles Crispy Pata and Restaurant 4.33

facilitated the training, including the provision of the
5 necessary resources such as facilities and equipment needed
to achieve your OJT objectives?
Has the Bubbles Crispy Pata and Restaurant assigned a 5.00
6 supervisorto oversee your work or training?
Was the supervisor effective in supervising you through 4.33

7 regular meetings, consultations and advise?
Has the training provided you with the necessary technical 4.67
and administrative exposure of real world problems and
8
practices?
Has the training program allowed you to develop self- 4.67

9 confidence, self-motivation and positive attitude towards
work?
Has the experience improved your personal skills and 4.67
10
human relations?
11 4.67
Are you satisfied with your training in the Industry?
Range
0.00 – 1.49 = Poor/Unsatisfactory

1.50 – 2.49 = Fair/Adequate
2.50 – 3.49 = Good/Satisfactory
3.50 – 4.49 = Very Good/Very Satisfactory
4.50 – 5.0 = Outstanding
General Interpretation
The institutional evaluation shows the result of the following: SLSU is “Outstanding” in monitoring the progress in
the industry and got the highest average of 5.00, second SLSU is “Outstanding” also in creating an orientation about
OST/OJT and provided the results of the industry assessment for the OJT with an average of 4.67; Provides the
necessary assistance such as referrals or recommendations in finding the company for the OJT especially they are
effective in achieving the OJT objectives and providing feedbacks with an average of 4.33. Lastly is LSU showed
coordination with the industry partner in the design and supervision of the SIT/OJT, conducting assessment for
program upon completion results an average of 3.67 and marked as “Very Good.” In the part of the Industry: Bubbles
Crispy Pata and Restaurant is “Outstanding” in facilitated the training, including the provision of the necessary
resources such as facilities and equipment needed to achieve your OJT objectives and got the average of 5.00; next is
the supervisor is effective in supervising trainees through regular meetings, consultations and advise, provided trainees
with the necessary technical and administrative exposure of real world problems and practices, the training program
allowed trainees to develop self-confidence, self motivation and positive attitude towards work, industry improved
personal skills and human relations and the satisfactions of the training industry got an average of 4.67; the Bubbles
Crispy Pata and Restaurant appropriate for the type of training required and/or desired got the avergae of 4.33 and The
Bubbles Crispy Pata and Restaurant designed the training to meet your objectives and expectations. Lastly the
Bubbles Crispy Pata and Restaurant showed coordination with PTC – Lucena City in the design and supervision of the
SIT/OJT got the lowest average of 4.00.
Recommendation
I recommend that they should provide all the requirements needed for the OJT of trainees sp that there is no conflict in
the training of the trainees. But as we can see ,in the average the institution and the industry are fit to do and OJT of
the trainees.
Solution:
Average = (Rater A + Rater B + Rater C)/3

No Rater A Rater B Rater C Average
1 4 5 5 4.67
2 3 5 5 4.33
3 3 4 4 3.67
4 5 3 4 4.00
5 5 5 5 5.00
6 5 3 5 4.33
7 3 4 4 3.67
8 5 5 4 4.67
9 5 3 5 4.33
10 4 4 5 4.33
11 4 5 4 4.33
12 5 4 3 4.00
13 4 4 5 4.33
14 5 5 5 5.00
15 5 4 4 4.33
16 5 5 4 4.67
17 5 4 5 4.67
18 5 4 5 4.67
19 5 5 4 4.67

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MODULE 3

CAN I?... YES NO

1.1.1 Obtain and convey workplace information √

2.1.1 Describe team role and scope √

3.1.1 Integrate personal objectives with organizational goals √

4.1.1 Identify hazards and risks

1.1.1 Seek information on the industry

2.1.1 Follow hygiene procedures

3.1.1 Plan and prepare task to be undertaken

CBLMs on Trainers Date developed: Document No.:

4.1.1 Practice workplace procedures for health, safety and security

4.1.2 Perform child protection duties relevant to the tourism

4.1.3 Observe and monitor people

5.1.1 Greet customers

5.1.5 Handle complaints/ conflict situations, evaluation and

1.1.1 Clean, sanitize and store equipment

CBLMs on Trainers Date developed: Document No.:

3.1.1 Perform Mise’ en place

4.1.1 Perform Mise en place

5.1.1 Perform Mise en place

CBLMs on Trainers Date developed: Document No.:

6.1.1 Perform Mise en place

7.1.1 Perform Mise en place

8.1.1 Perform Mise en place

9.1.1 Perform Mise en place

10.1.1 Perform mise en place

11.1.1 Perform mise en place

12.1.1 Perform mise en place

13.1.1 Select packaging materials

Southern Luzon State University

CBLMs on Trainers Date developed: Document No.:

Name : CHRISTIAN PAUL Trainer : MARK WARREN A.

CBLMs on Trainers Date developed: Document No.:

CBLMs on Trainers Date developed: Document No.:

CBLMs on Trainers Date developed: Document No.:

CBLMs on Trainers Date developed: Document No.:

QUALIFICATION COOKERY NCII

AREA / SECTION RESTAURANT

IN-CHARGE MARK WARREN A. REVELLAME

TRAINING PERIOD April 9– May 25, 2021

RESOURCES FOR SKILLS PRACTICE OF COMPETENCIES

TOOLS QTY UNIT REMARKS

Oyster knife 10 pcs

Skimmer, fine 8 pcs

Chef’s knife 4 pcs

Strainer, small/fine 2 pcs

Tenderizer, medium/small 8 pcs

Boning knife 8 pcs

Wire skimmer, small 8 pcs

Strainer, medium/fine 8 pcs

Skimmers, spider 8 pcs

CBLMs on Trainers Date developed: Document No.:

Wooden spoon 9 pcs

Parisienne spoon 9 pcs

Turner, 3”x 6” 9 pcs

Piping bag 9 pcs

Pepper and salt mill 9 sets

Strainer chinois, small 4 pcs

Strainer chinois, medium 3 pcs