PORTFOLIO IN

TRAINERS
METHODOLOGY
1
Prepared by:
BONIFACIO, MARY PAULINE P.

COOKERY NC II
PREPARE VEGETABLES DISHES

Date developed:
August 22, 2022
CBLM’s on Trainers Developed by: Page 1 of 16
Methodology Level 1
Mary Pauline P. Bonifacio
 PLAN
TRAINING
SESSION
Prepared by:
BONIFACIO, MARY PAULINE P.

COOKERY NC II
PREPARE SALADS AND DRESSING

Date developed:
August 22, 2022
CBLM’s on Trainers Developed by: Page 2 of 16
Methodology Level 1
Mary Pauline P. Bonifacio
 HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIALS?

Welcome to the unit of competency, “Prepare vegetables dishes”, is

one of the competencies of COOKERY NC II, a course which comprises the
knowledge, skills and attitudes required for a Cookery Worker to possess.

The module, “Preparing vegetables dishes”, contains training

materials and activities related to Tourism Sector (Hotel and Restaurant).

In this module you are required to go through a series of learning

activities in order to complete each learning outcome. In each learning
outcome are Information Sheets, Self-Checks, Operation Sheets and
Task/Job Sheets. Follow and perform the activities on your own. If you have
questions, do not hesitate to ask for assistance from your facilitator.

Remember to:

1. Work through all the information and complete the activities in

each section.
2. Read information sheets and complete self-check. Suggested
references and included to supplement the materials provided in
this module.
3. Most probably, your trainer will also be your supervisor or
manager. He is there to support you and show you the correct way
to do things.
4. You will be given plenty of opportunities to ask questions and
practice on the job. Make sure you practice your new skills during
regular shifts. This way, you will improve your speed, memory
and confidence.
5. Use the self-checks, operation sheets or task or job sheets at the

Date developed:
August 22, 2022
CBLM’s on Trainers Developed by: Page 3 of 16
Methodology Level 1
Mary Pauline P. Bonifacio
 end of each section to test your own progress. Use the performance
criteria check list or procedural checklist located after the sheet to
check your own performance.
6. When you feel confident that you have had sufficient practice, ask
your trainer to evaluate you. The result of your assessment will be
recorded in your progress chart and Accomplishment Chart.

You need to complete this module before you can perform the next
module, Prepare egg dishes

Date developed:
August 22, 2022
CBLM’s on Trainers Developed by: Page 4 of 16
Methodology Level 1
Mary Pauline P. Bonifacio
 TABLE OF CONTENTS

Content Page #
PLAN TRAINING SESSION 1
Cover Page 2
How to use this Competency Based Materials 3
Table of Contents 5
Data Gathering Instrument for Trainee’s Characteristics 7
Characteristics of Learner 8
Self-Assessment Check 10
Evidence/Proof of Current Competencies 12
Identifying Training Gaps 13
Training Needs 16

Date developed:
August 22, 2022
CBLM’s on Trainers Developed by: Page 5 of 16
Methodology Level 1
Mary Pauline P. Bonifacio
Sector : TOURISM SECT

Qualification Title: Cookery NC II

Unit of Competency: Prepare Vegetables Dishes

Module Title: Preparing Vegetables Dishes

Date developed:
August 22, 2022
CBLM’s on Trainers Developed by: Page 6 of 16
Methodology Level 1
Mary Pauline P. Bonifacio
 Data Gathering Instrument for Trainee’s Characteristics
Please answer the following instrument according to the
characteristics described below. Encircle the letter of your choice that best
describes you as a learner. Blank spaces are provided for some data that
need your response.
Characteristics of learners

Language, literacy Average grade in: Average grade in:

and numeracy (LL&N)
English Math
95 and above 95 and above
90 to 94 90 to 94
85 to 89 85 to 89
80 to 84 80 to 84
75 to 79 75 to 79

Cultural and Ethnicity/culture:

language Ifugao
background
Igorot
Ibanag
Gaddang
Muslim
Ibaloy
Others( please specify)

Education & Highest Educational Attainment:

general knowledge High School Level
High School Graduate
College Level
College Graduate
with units in Master’s degree
Masteral Graduate
With units in Doctoral Level
Doctoral Graduate

Date developed:
August 22, 2022
CBLM’s on Trainers Developed by: Page 7 of 16
Methodology Level 1
Mary Pauline P. Bonifacio
 Characteristics of Learners
Male
Sex
Female
Age Your age: 23
Disabilities (if any) N/A
Existing health conditions (existing illness if any)
None
Asthma
Physical ability Hearth disease
Anemia
Hypertension
Diabetes
Others (please specify) N/A

Previous experience
with the topic

Previous learning
List down trainings related to TM
experience

National Certificates acquired and NC level

Training level
______________________________
completed
______________________________

Special courses
Learning styles Visual – the visual learner takes mental pictures
of information given, so in order for this kind of
learner to retain information must contain
diagrams and drawings, preferably in color. The
visual learner can’t concentrate with a lot of
activity around him and will focus better and
learn faster in a quiet study environment.
Kinesthetic – described as the students in the
classroom, who have problems sitting still and
who often bounce their legs while tapping their
fingers on the desks. They are often referred to as
hyperactive students with concentration issues.
Auditory – a learner who has the ability to
remember speeches and lectures in detail but
has a hard time with written text. Having to read
long texts is pointless and will not be retained by
the auditory learner unless it is read aloud.
Activist – learns by having a go.
Date developed:
August 22, 2022
CBLM’s on Trainers Developed by: Page 8 of 16
Methodology Level 1
Mary Pauline P. Bonifacio
 Reflector – learns most from activities where
they can watch, listen and then review what has
happened.
Theorist – learns most when ideas are linked to
existing theories and concepts.
Pragmatist – learns most from learning activities
that are directly relevant to their situation.

Date developed:
August 22, 2022
CBLM’s on Trainers Developed by: Page 9 of 16
Methodology Level 1
Mary Pauline P. Bonifacio
FORM 1.1 SELF-ASSESSMENT CHECKS
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.
CORE COMPETENCIES
Can I? Yes No
1. CLEAN AND MAINTAIN KITCHEN PREMISES 

1.1 Clean, sanitize and store equipment 

1.2 Clean and sanitize premises 

1.3 Dispose of waste 

2. PREPARE STOCKS, SAUCES AND SOUPS 

2.1Prepare stocks, glazes and essence required for menu 

items.
2.2 Prepare soups required for menu items 

2.3 Prepare soups required for menu items 

2.4 Store and reconstitute stocks, sauces and soups 

3. PREPARE APPETIZERS 

3.1 Perform Mise-n place 

3.1 Prepare a range of appetizers 

3.2 Present a range of appetizers 

3.4 Store appetizer 

4. PREPARE SALADS AND DRESSING 

4.1 Perform Mise-en place 

4.2 Perform a variety of salads and dressing 

4.3 Present a variety of salads and dressing 

4.4 Store salads and dressing 

5. PREPARE SANDWICHES 
Date developed:
August 22, 2022
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Methodology Level 1
Mary Pauline P. Bonifacio
5.1 Perform Mise-en place 

5.2 Prepare a variety of sandwiches 

5.3 Present a variety of sandwiches 

5.4 Store sandwiches 

6. PREPARE MEAT DISHES 

6.1 Perform Mise-en place 

6.2 Cook meat cuts for service 

6.3 Present meat cuts for sevice 

6.4 Store meat 

7. PREPARE VEGETABLES DISHES 

7.1 Perform Mise-en place 
7.2 Prepare vegetable dishes 
7.3 Present vegetable dishes 
7.4 Store vegetables dishes 
8. PREPARE EGG DISHES 
8.1 Perform Mise-en place 
8.2 Prepare and cook egg dishes 
8.3 Present egg dishes 
8.4 Store egg dishes 
9. PREPARE STRACH DISHES 
9.1 Perform Mise-en place 
9.2 Prepare starch dishes 
9.3 Present starch dishes 
9.4 Store starch dishes 
10. PREPARE POULTRY AND GAME DISHES 
10.1 Perform Mise-en place 
10.2 Prepare poultry and game dishes 
10.3 Plate/Present poultry and game dishes 
10.4 Store poultry and game dishes 

Date developed:
August 22, 2022
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Methodology Level 1
Mary Pauline P. Bonifacio
11. PREPARE SEAFOOD DISHES 
11.1 Prepare seafood dishes 
11.2 Handle fish and seafood 
11.3 Cook fish and shellfishes 
11.4 Plate/Prepare fish and seafood 
11.5 Store fish and seafood 
12. PREPARE DESSERTS 
12.1 Perform Mise-en place 
12.2 Prepare desserts and sweet sauces 
12.3 Plate/Present desserts 
12.4 Store desserts 
13. PACKAGE PREPARED FOOD 
13.1 Select packaging materials 
13.2 Package food 

Evidences/Proof of Current Competencies

Form 1.2: Evidence of Current Competencies acquired related to
Job/Occupation
Current competencies Proof/Evidence Means of validating
1. CLEAN AND MAINTAIN KITCHEN PREMISES
1.1 Clean, sanitize Certificate of Submitted
and store equipment Employment authenticated copy of
1.2 Clean and sanitize certificate of
premises employment
1.3 Dispose of waste Certificate of Submitted
Employment authenticated copy of
certificate of
employment
Certificate of Submitted
Employment authenticated copy of
certificate of
employment
Certificate of Submitted
Employment authenticated copy of
certificate of
employment
2. PREPARE STOCKS, SAUCES AND SOUPS
2.1Prepare stocks, Certificate of Submitted
Date developed:
August 22, 2022
CBLM’s on Trainers Developed by: Page 12 of 16
Methodology Level 1
Mary Pauline P. Bonifacio
glazes and essence Employment authenticated copy of
required for menu certificate of
items. employment
2.2 Prepare soups
Certificate of Submitted
required for menu items
Employment authenticated copy of
2.3 Prepare soups
certificate of
required for menu items
employment
2.4 Store and
Certificate of Submitted
reconstitute stocks,
Employment authenticated copy of
sauces and soups
certificate of
employment
Certificate of Submitted
Employment authenticated copy of
certificate of
employment
3. PREPARE APPETIZERS
3.1 Perform Mise-n Certificate of Submitted
place Employment authenticated copy of
3.2 Prepare a range of certificate of
appetizers employment
3.3 Present a range of
appetizers
3.4 Store appetizer
4. PREPARE SALADS AND DRESSING
4.1 Perform Mise-en Certificate of Submitted
place Employment authenticated copy of
4.2 Perform a variety certificate of
of salads and dressing employment
4.3 Present a variety
of salads and dressing
4.4 Store salads and
dressing
5. PREPARE SANDWICHES
5.1 Perform Mise-en Certificate of Submitted
place Employment authenticated copy of
5.2 Prepare a variety certificate of
of sandwiches employment
5.3 Present a variety
of sandwiches
5.4 Store sandwiches
6. PREPARE MEAT DISHES
6.1 Perform Mise-en Certificate of Submitted
place Employment authenticated copy of
Date developed:
August 22, 2022
CBLM’s on Trainers Developed by: Page 13 of 16
Methodology Level 1
Mary Pauline P. Bonifacio
 6.2 Cook meat cuts certificate of
for service employment
6.3 Present meats cut
for service
6.4 Store meat

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
Competency/Learning Current Competencies Training
Outcomes based on CBC Gaps/Requirements
1. Clean and maintain kitchen premises
1.1 Clean, sanitize and  Clean, sanitize
store equipment and store
1.2 Clean and sanitize equipment
premises  Clean and
1.3 Dispose of waste sanitize premises
1.4 Store meat  Dispose of waste
Store meat
2. Prepare stocks, sauces and soups
2.1Prepare stocks, glazes  Prepare stocks,
and essence required for glazes and
menu items.
2.2 Prepare soups essence required
required for menu items for menu items.
2.3 Prepare soups  Prepare soups
required for menu
required for menu items items
 Prepare soups
required for menu
items
3. Prepare Appetizers
3.1 Perform Mise-n place  Perform Mise-n
3.2 Prepare a range of place
appetizers  Prepare a range
3.3 Present a range of of appetizers
appetizers  Present a range of
3.4 Store salads and appetizers
Date developed:
August 22, 2022
CBLM’s on Trainers Developed by: Page 14 of 16
Methodology Level 1
Mary Pauline P. Bonifacio
dressings  Store appetizer
4. Salad and dressing
4.1 Perform Mise-en  Perform Mise-en
place place
4.2 Perform a variety of  Perform a variety
salads and dressing of salads and
4.3 Present a variety of dressing
salads and dressing
 Present a variety
4.4 Stored salads and
dressing of salads and
dressing
5. Prepare Sandwiches
5.1 Perform Mise-en  Perform Mise-en
place place
5.2 Prepare a variety of  Prepare a variety
sandwiches of sandwiches
5.3 Present a variety of
 Present a variety
sandwiches
of sandwiches

6. Prepare Meat Dishes

6.1 Perform Mise-en  Perform Mise-en
place place
6.2 Cook meat cuts for  Cook meat cuts
service for service
6.3 Present meat cuts for
 Present meat cuts
service
for service
6.4 Store meat
 Store meat
7. Prepare Vegetable Dishes
7.1 Perform Mise-en  Perform Mise-en
place place
7.2 Prepare vegetable  Prepare vegetable
dishes dishes
7.3 Present vegetable  Present vegetable
dishes dishes
7.4 Store vegetables  Store vegetables
dishes dishes

8. Prepare Egg Dishes

Date developed:
August 22, 2022
CBLM’s on Trainers Developed by: Page 15 of 16
Methodology Level 1
Mary Pauline P. Bonifacio
 8.1 Perform Mise-en  Perform Mise-en
place place
8.2 Prepare and cook egg  Prepare and cook
dishes egg dishes
8.3 Present egg dishes  Present egg dishes
8.4Store egg dishes  Store egg dishes

9. Prepare Starch Dishes

9.1 Perform Mise-en  Perform Mise-en
place place
9.2 Prepare starch dishes  Prepare starch
9.3 Present starch dishes dishes
9.4 Store starch dishes
 Present starch
dishes
 Store starch
dishes
10. Prepare poultry and game dishes
10.1 Perform Mise-en  Perform Mise-en
place place
10.2 Handle fish and  Handle fish and
seafood seafood
10.3 Plate/Present fish  Plate/Present fish
and seafood and seafood
10.4 Store poultry and  Store poultry and
game dishes game dishes
11. Prepare seafood dishes
11.1 Prepare seafood  Prepare seafood
dishes dishes
11.2 Handle fish and  Handle fish and
shellfishes shellfishes
11.3 Cook fish and  Cook fish and
shellfish shellfish
11.4 Plate/Prepare fish  Plate/Prepare fish
and seafood and seafood
11.5 Store fish and  Store fish and
seafood seafood
12. Prepare desserts
12.1 Perform Mise-en  Perform Mise-en
place place
12.2 Prepare desserts and  Prepare desserts
sweet sauces and sweet sauces
Date developed:
August 22, 2022
CBLM’s on Trainers Developed by: Page 16 of 16
Methodology Level 1
Mary Pauline P. Bonifacio
 12.3 Plate/Present  Plate/Present
desserts desserts
12.4 Plate/Presenet  Plate/Presenet
dessers
13. Package prepared food
13.1 Select packaging  Select packaging
mterials mterials
13.2 Package food  Package food
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

Training Needs (Learning Outcomes) Module Title/Module of Instruction

Perform Mise-en place
Prepare vegetable dishes Prepare Vegetables Dishes
Present vegetable dishes
Store vegetables dishes
Perform Mise-en place
Prepare and cook egg dishes Prepare Egg Dishes
Present egg dishes
Store egg dishes
Perform Mise-en place
Prepare starch dishes Prepare Starch Dishes
Present starch dishes
Store starch dishes
Perform Mise-en place Prepare Poultry Game
handle fish and seafood
Plate/Present fish and seafood
Dishes
Store poultry and game dishes
Prepare seafood dishes Prepare Seafood Dishes
Handle fish and shellfishes
Cook fish and shellfish
Plate/Prepare fish and seafood
Store fish and seafood
Perform Mise-en place Prepare Desserts
Prepare desserts and sweet sauces
Plate/Present desserts
Plate/Presenet dessers
Select packaging mterials Package Prepared Food
Package food
Date developed:
August 22, 2022
CBLM’s on Trainers Developed by: Page 17 of 16
Methodology Level 1
Mary Pauline P. Bonifacio
 PLAN TRAINING SESSION

Sector : Tourism
Qualification : COOKERY NC II
Unit of Competency : Prepare Vegetable Dishes
Module Title : Preparing Vegetable Dishes

Learning Outcome: At the end of this module you MUST be able to:
LO1: Perform Mise-en place
LO2: Prepare vegetable dishes
LO3: Present vegetable dishes
LO4: Store vegetables dishes

INTRODUCTION

This course is desired to enhance the knowledge, skills and attitudes

in COOKERY NC II in accordance with industry standards. It covers the
basic, common and core competencies such as Prepare Vegetable Dishes.

This unit of competency deals with skills, knowledge and attitude

required by Cookery worker to prepare and produce a range of high quality
of Cookery Worker in commercial industry.

Date developed:
August 22, 2022
CBLM’s on Trainers Developed by: Page 18 of 16
Methodology Level 1
Mary Pauline P. Bonifacio
B. LEARNING ACTIVITIES
Learning Methods Presentation Practice Feedback Resource Time
Content s

LO2: Prepare Vegetable Dishes

Modular/ Read info. Answer Compare to E-Book 1 hr.

Self-paced Sheet 7.2-1 Self-check 7.2-1 (PDF)
learning Varieties and on Varieties Info. Sheet
characteristics Varieties And 7.1-1
of vegetables And character-
character- ristics of
ristics of vegetables
Film viewing vegetables

Varieties and
characteristics 2 hr.
Watch reference Answer Compare
of vegetables
video regarding guide the model https://
on the Varieties question answer on www.tesda.go
and on the Varieties v.ph/
characteristics Varieties And Downloadable
of vegetables and character- s/
character- ristics of TR
ristics of vegetables %20Cookery
vegetables %20NC
%20II.pdf
Computer,
laptop,
projection
Cutting and Modular/Self- Read info. Answer Compare to E-Book 1 hr.
presentation paced learning Sheet 7.2-1 Self-check 7.2-1 (PDF)
techniques of Varieties and on Varieties Info. Sheet
vegetables characteristics Varieties And 7.1-1
of vegetables And character-
character- ristics of
ristics of vegetables
vegetables

Date developed:
August 22, 2022
CBLM’s on Trainers Developed by: Page 19 of 16
Methodology Level 1
Mary Pauline P. Bonifacio
 2 hr.
Film viewing Watch reference Answer Compare
video regarding guide the model https://
on the Varieties question answer on www.tesda.go
and on the Varieties v.ph/
characteristics Varieties And Downloadable
s/
of vegetables and character-
TR
character- ristics of %20Cookery
ristics of vegetables %20NC
vegetables %20II.pdf
Computer,
laptop,
Projection
30
mins.

Frying pan,
Observe trainer Perform Evaluate
Demonstration task sheet spatula,
demonstrates performance
measuring
on how to 7.2-1 on using the
preparation cup/spoons,
prepare the raw performance
ingredients
ingredients in of the raw criteria
Vegetable materials checklist
Dishes in cooking 7.2-1
vegetable
dishes
1hr

Perform Evaluate Frying pan,

Observe trainer
Job sheet performance spatula,
demonstrates
7.2-1 on using the measuring
on how to
how to performance cup/spoons,
produced
produced using the ingredients
(Vegetable
Vegetable performance
Dishes)
Dish criteria
checklist
7.2-1

C. ASSESSMENT PLAN

- Written Test:
- Performance Test:
- Oral Questioning:

Date developed:
August 22, 2022
CBLM’s on Trainers Developed by: Page 20 of 16
Methodology Level 1
Mary Pauline P. Bonifacio
D. TEACHER’S SELF-REFLECTION OF THE SESSION
After discussing and performing the above sets of operation it made
me realize how important it is to follow the procedures in each job, in order
for us to come up with a good performance based on the given standard
criteria.

Prepared by:
BONIFACIO, MARY PAULINE P.
BTVTED-FSM-IIIG

Competency
Based-Learning
Materials

Prepared by:
MARY PAULINE P. BONIFACIO

Date developed:
August 22, 2022
CBLM’s on Trainers Developed by: Page 21 of 16
Methodology Level 1
Mary Pauline P. Bonifacio
PARTS OF A COMPETENCY-BASED LEARNING MATERIAL

COOKERY NC II
Preparing Vegetable Dishes

Performance Criteria Checklist

COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

Date developed:
August 22, 2022
CBLM’s on Trainers Developed by: Page 22 of 16
Methodology Level 1
Mary Pauline P. Bonifacio