Supervise

Work-Based
Learning

Date Developed: Document No.

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FORM 1.1 SELF-ASSESSMENT CHECK

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

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

1.2 Dispose of waste 

2.PREPARE STOCKS, SAUCES AND SOUPS

2.1 Prepare stocks, glazes and essences required for menu 
items
2.2 Prepare soups required for menu items 
2.3 Prepare sauces required for menu items 

1.4 Store and reconstitute stocks, sauces and soups 

3.PREPARE APPETIZERS
3.1 Perform Mise’ en place 

3.2 Prepare a range of appetizers 

3.3 Present a range of appetizers 

1.4 Store appetizers 

4.PREPARE SALADS AND DRESSINGS

4.1 Perform Mise en place 
4.2 Prepare a variety salads and dressings 

Date Developed: Document No.

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CORE COMPETENCIES
CAN I…? YES NO

4.3 Present a variety of salads and dressings 

4.4 Store salads and dressings 

5. PREPARE SANDWICHES

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 service 

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 STARCH DISHES

9.1 Perform Mise en place 

Date Developed: Document No.

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CORE COMPETENCIES
CAN I…? YES NO

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 Cook poultry and game dishes 

10.3 Plate/present poultry and game dishes 

10.4 Store poultry and game 

11. PREPARE SEAFOOD DISHES

11.1 Perform mise en place 

11.2 Handle fish and seafood 

11.3 Cook fish and shellfish 

11.4 Plate/Present 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 PREPAIRED FOOD

13.1 Select packaging materials 

13.2 Package food 

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Note: In making the Self-Check for your Qualification, all required competencies should
be specified. It is therefore required of a Trainer to be well- versed of the CBC or
TR of the program qualification he is teaching.

Date Developed: Document No.

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Evidences/Proof of Current Competencies

Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation

Current
Proof/Evidence Means of validating
competencies
1. CLEAN AND Certificate of Submitted a copy of
MAINTAIN Competency issued by Certificate of
KITCHEN TESDA Competency issued by
PREMISES TESDA
2. PREPARE Certificate of Submitted a copy of
STOCKS, Competency issued by Certificate of
SAUCES AND TESDA Competency issued by
SOUP TESDA
3. PREPARE Certificate of Submitted a copy of
APPETIZERS Competency issued by Certificate of
TESDA Competency issued by
TESDA
4. PREPARE Certificate of Submitted a copy of
SALADS AND Competency issued by Certificate of
DRESSINGS TESDA Competency issued by
TESDA
5. PREPARE Certificate of Submitted a copy of
SANDWICHES Competency issued by Certificate of
TESDA Competency issued by
TESDA
6. PREPARE Certificate of Submitted a copy of
MEAT Competency issued by Certificate of
DISHES TESDA Competency issued by
TESDA
7. PREPARE Certificate of Submitted a copy of
VEGETABLES Competency issued by Certificate of
DISHES TESDA Competency issued by
TESDA

Date Developed: Document No.

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8. PREPARE Certificate of Submitted a copy of
EGG DISHES Competency issued by Certificate of
TESDA Competency issued by
TESDA
9. PREPARE Certificate of Submitted a copy of
STARCH Competency issued by Certificate of
DISHES TESDA Competency issued by
TESDA
10. PREPARE Certificate of Submitted a copy of
POULTRY Competency issued by Certificate of
AND GAME TESDA Competency issued by
DISHES TESDA

11. PREPARE Certificate of Submitted a copy of

SEAFOOD Competency issued by Certificate of
DISHES TESDA Competency issued by
TESDA
12. PREPARE Certificate of Submitted a copy of
DESSERTS Competency issued by Certificate of
TESDA Competency issued by
TESDA
13. PACKAGE Certificate of Submitted a copy of
PREPARED Competency issued by Certificate of
FOOD TESDA Competency issued by
TESDA

Date Developed: Document No.

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 Identifying Training Gaps

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

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

Form 1.3 Summary of Current Competencies Versus Required

Competencies (Sample)

Required Units of Current Competencies Training

Competency/Learning Gaps/Requirements
Outcomes based on CBC
1. CLEAN AND MAINTAIN KITCHEN PREMISES
1.1 Clean, sanitize and 1.1 Clean, sanitize and
store equipment store equipment
1.2 lean and sanitize 1.2 Clean and sanitize
premises premises
1.3 Dispose of waste 1.3 Dispose of waste

2. PREPARE STOCKS, SAUCES AND SOUPS

2.1 Prepare stocks, glazes
and essences required for
menu items
2.2 Prepare soups required
for menu items
2.3 Prepare sauces required 2.3 Prepare sauces
for menu items
3. PREPARE APPETIZERS
3.1 Perform Mise’ en place
3.2 Prepare a range of
appetizers
3.3 Present a range of
appetizers
3.4 Store appetizers
2.1 Prepare stocks, glazes
and essences required for
menu items
2.2 Prepare soups required
for menu items
required for menu items
3.1 Perform Mise’ en place
3.2 Prepare a range of
appetizers
3.3 Present a range of
appetizers
3.4 Store appetizers

Date Developed: Document No.

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4. PREPARE SALADS AND DRESSINGS

4.1 Perform Mise en place 4.1 Perform Mise en place

4.2 Prepare a variety salads
and dressings
4.3 Present a variety of
salads and dressings
4.4 Store salads and
dressings
5. PREPARE SANDWICHES
4.2 Prepare a variety
salads and dressings
4.3 Present a variety of
salads and dressings
4.4 Store salads and
dressings

5.1 Perform mise-en -place 5.1 Perform mise-en

-place
5.2 Prepare a variety of 5.2 Prepare a variety
sandwiches of sandwiches
5.3 Present a variety of 5.3 Present a variety
sandwiches of sandwiches
5.4 Store sandwiches 5.4 Store
sandwiches
6. PREPARE MEAT DISHES

6.1 Perform Mise en place 6.1 Perform Mise en place

6.2 Cook meat cuts for 6.2 Cook meat cuts for
service service
6.3 Present meat cuts for 6.3 Present meat cuts for
service service
6.4 Store meat 6.4 Store meat
7. PREPARE VEGETABLES DISHES

7.1 Perform Mise en place 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
7.2 Prepare vegetable
dishes
7.3 Present vegetable
dishes
7.4 Store vegetables dishes

8.1 Perform Mise en place 8.1 Perform Mise en place

8.2 Prepare and cook egg 8.2 Prepare and cook egg
dishes dishes

Date Developed: Document No.

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8.3 Present egg dishes 8.3 Present egg dishes
1.4 Store egg dishes 8.4 Store egg dishes
9. PREPARE STARCH DISHES

9.1 Perform Mise en place 9.1 Perform Mise en place

9.2 Prepare starch dishes 9.2 Prepare starch dishes

9.3 Present Starch dishes 9.3 Present Starch dishes

9.4 Store Starch dishes 9.4 Store Starch dishes

PREPARE POULTRY AND GAME DISHES

10.1 Perform mise en place 10.1 Perform mise en place

10.2 Cook poultry and 10.2 Cook poultry and
game dishes game dishes
10.3 Plate/present poultry 10.3 Plate/present poultry
and game dishes and game dishes
10.4 Store poultry and 10.4 Store poultry and
game game
11. PREPARE SEAFOOD DISHES

11.1 Perform mise en place 11.1 Perform mise en place

11.2 Handle fish and 11.2 Handle fish and
seafood seafood
11.3 Cook fish and shellfish 11.3 Cook fish and
shellfish
11.4 Plate/Present fish and 11.4 Plate/Present fish and
seafood seafood
11.5 Store fish and 11.5Store fish and seafood
seafood
12. PREPARE DESSERTS
12.1 Perform mise en place 12.1 Perform mise en place
12.2 Prepare desserts and 12.2 Prepare desserts and
sweet sauces sweet sauces
12.3 Plate/Present desserts 12.3 Plate/Present
desserts
12.4 Store desserts 12.4 Store desserts
PACKAGE PREPARED FOOD

Date Developed: Document No.

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 13.1 Select packaging 13.1 Select packaging
materials materials
13.2 Package food 13.2 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 (Sample)

Module
Gaps Title/Module of Duration (hours)
Instruction

Cleaning and
1.Clean and maintain 8 hours
maintaining kitchen
kitchen premises
premises
24 hours
2.Prepare stocks, Preparing stocks,
sauces and soups sauces and soups
24 hours
3.Prepare appetizers Preparing appetizers
24 hours
4.Prepare salads and Preparing salads and
dressing dressing
24 hours
5.Prepare sandwiches Preparing sandwiches
24 hours
Preparing meat
6.Prepare meat dishes
dishes

Date Developed: Document No.

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 24 hours
7.Prepare vegetables Preparing vegetables
dishes dishes
24 hours
8.Prepare egg dishes Preparing egg dishes
24 hours
9.Prepare starch Preparing starch
dishes dishes
24 hours
10.Prepare poultry Preparing poultry and
and game dish game dish
24 hours
11.Prepare seafood Preparing seafood
dishes dishes
24 hours
12.Prepare desserts Preparing desserts
8 hours
13.Package prepared Packaging prepared
food food

Date Developed: Document No.

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 TRAINING PLAN
Qualification: Cookery NC II

Trainees’
Training Training Mode of Facilities/Tools and Assessment Date and
Staff Venue
Requirem Activity/Task Training Equipment Method Time
ents
Clean and 1. Clean, sanitize On the Trainer/ Lab outfit/Chef uniform Observation June 30,
maintain and store Job Supervis 2017
equipment Oral
kitchen Training or/Traini
questioning 7:00 A.M-
premises. 2. Clean and program ng Knives, wire, whisk, frying
7:00P.M
sanitize Coordina pans, casserole, double
premises tor/Oper boiler, wok, glass rack,
3. Dispose of ation plates, spoon and forks,
waste Manager kitchen scissor, soup ladle,
pressure cooker, stoves,
ovens, working tables.
Prepare 1. Prepare stocks, On the Trainer/ Lab outfit/Chef uniform Observation July 1, 2017
stocks, glazes and Job Supervis
essences Oral 7:00 A.M-
sauces, Training or/Traini
required for questioning 7:00P.M
and soups program ng Knives, stock pot, chopping
menu items Coordina board, soup ladle, soup bowl,
tools and tor/Oper soup spoon, sauce pan,
equipment.

Date Developed: Document No.

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 2. Prepare soups ation wooden spoon, wooden ladle,
required for Manager stove, oven.
menu items.
3. Prepare sauces
required for
menu item
4. Store and
reconstitute
stocks, sauces
and soups
Prepare 1. Prepare mise On the Trainer/ Lab outfit/Chef uniform Observation July 2, 2017
appetizers en place Job Supervis
Knives, chopping board, Oral 7:00 A.M-
2. Prepare a range Training or/Traini
plates, fork, pans, trays, wok questioning 7:00P.M
of appetizers program ng
turner, tong, mixing bowl,
Coordina Written test
3. Present a range stove oven
tor/Oper
of appetizers
ation
4. Store appetizer Manager
Prepare 1. Prepare mise On the Trainer/ Lab outfit/Chef uniform Observation July 3, 2017
salad and en place Job Supervis
Oral 7:00 A.M-
dressings 2. Prepare a range Training or/Traini
questioning 7:00P.M
of salad program ng Knives, chopping board,
Coordina plates, fork, pans, trays, Written test
3. Present a range
tor/Oper wok, turner, tong, mixing
of salad
ation bowls, wooden spoon.
4. Store salad Manager

Date Developed: Document No.

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 Prepare 1. Prepare mise On the Trainer/ Lab outfit/Chef uniform Observation July 4, 2017
sandwich en place Job Supervis
Measuring spoon, glass cup, Oral 7:00 A.M-
es 2. Prepare a Training or/Traini
dietetic seals, food tray, food questioning 7:00P.M
variety of program ng
slicer/cutter, sheet pan, Chef
sandwiches Coordina Written test
knife, spatula or palette,
tor/Oper
3. Present a knife, stove, oven.
variety of ation
sandwiches Manager

4. Store
sanwiches
Prepare 1. Prepare mise On the Trainer/ Lab outfit/Chef uniform Observation July 5, 2017
meat en place Job Supervis
Knife, chopping board, pans, Oral 7:00 A.M-
dishes 2. Prepare a Training or/Traini
griller, casserole, skillet pan, questioning 7:00P.M
variety of meat program ng
oven, plates, stove and oven
Coordina Written test
3. Present a
tor/Oper
variety of meat
ation
4. Store meat Manager
Prepare 1. Prepare mise On the Trainer/ Lab outfit/Chef uniform Observation July 6, 2017
vegetables en place Job Supervis
Measuring spoon, dietetic Oral 7:00 A.M-
dishes 2. Prepare a Training or/Traini
food tray, food slicer, sheet questioning 7:00P.M
variety of program ng
pan, chef knife, spatula,
vegetables Coordina Written test
chopping board, griller,
tor/Oper
3. Present a casserole, skillet pan, oven,
variety of ation
plates, stove.
vegetables Manager

Date Developed: Document No.

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 4. Store
vegetables

Prepare 1. Prepare mise On the Trainer/ Lab outfit/Chef uniform Observation July 7, 2017
egg dishes en place Job Supervis
Knives, chopping board, Oral 7:00 A.M-
2. Prepare a Training or/Traini
plates, fork, pans, trays, questioning 7:00P.M
variety of Egg program ng
wok, turner, tong, mixing
dishes Coordina Written test
bowls, wooden spoon, glass
tor/Oper
3. Present a cup, Dietetic seals, food tray,
variety egg ation
food slicer/cutter, sheet pan,
dishes Manager
chef knife, spatula or palette
4. Store Egg knife, stove and oven.
Prepare 1. Prepare mise On the Trainer/ Lab outfit/Chef uniform Observation July 8, 2017
starch en place Job Supervis
Knives, chopping board, Oral 7:00 A.M-
2. Prepare a Training or/Traini
plates, fork, pans, trays, questioning 7:00P.M
variety of program ng
wok, turner, tong, mixing
Starch dishes Coordina Written test
bowls, wooden spoon, glass
tor/Oper
3. Present a cup, Dietetic seals, food tray,
variety Starch ation
food slicer/cutter, sheet pan,
dishes Manager
chef knife, spatula or palette
4. Store Starch knife, stove and oven.
Prepare 1. Prepare mise On the Trainer/ Lab outfit/Chef uniform Observation July 9, 2017
poultry en place Job Supervis
Knives, chopping board, Oral 7:00 A.M-
and game 2. Prepare a Training or/Traini
plates, fork, pans, trays, questioning 7:00P.M
dishes variety of program ng
wok, turner, tong, mixing
Coordina Written test
bowls, wooden spoon, glass
tor/Oper
Date Developed: Document No.
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 poultry and ation cup, Dietetic seals, food tray,
game dishes Manager food slicer/cutter, sheet pan,
3. Present a chef knife, spatula or palette
variety poultry knife, stove and oven.
and game
dishes
4. Store poultry
and game
Prepare 1. Prepare mise On the Trainer/ Lab outfit/Chef uniform Observation July 10,
seafood en place Job Supervis 2017
Knives, chopping board, Oral
dishes 2. Prepare a Training or/Traini
plates, fork, pans, trays, questioning 7:00 A.M-
variety of program ng
wok, turner, tong, mixing 7:00P.M
seafood dishes Coordina Written test
bowls, wooden spoon, glass
tor/Oper
3. Present a cup, Dietetic seals, food tray,
variety seafood ation
food slicer/cutter, sheet pan,
dishes Manager
chef knife, spatula or palette
4. Store seafood knife, stove and oven.
dishes
Prepare 1. Prepare mise On the Trainer/ Lab outfit/Chef uniform Observation July 11,
dessert en place Job Supervis 2017
Knives, chopping board, Oral
2. Prepare a Training or/Traini
plates, fork, pans, trays, questioning 7:00 A.M-
variety of program ng
wok, turner, tong, mixing 7:00P.M
dessert Coordina Written test
bowls, wooden spoon, glass
tor/Oper
3. Present a cup, Dietetic seals, food tray,
variety dessert ation
food slicer/cutter, sheet pan,
Manager
4. Store dessert chef knife, spatula or palette

Date Developed: Document No.

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 knife, stove, oven, spatula,
chiller, refrigerator, freezer.

Package 1. Select On the Trainer/ Lab outfit/Chef uniform Observation July 12,
prepared packaging Job Supervis 2017
materials Disposable gloves, Oral
food Training or/Traini
containers, refrigerator, questioning 7:00 A.M-
2. Package food program ng
microwave 7:00P.M
Coordina Written test
tor/Oper
ation
Manager

Date Developed: Document No.

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Technical Education and Skills Development Authority This Trainees’ Record Book (TRB) is intended to serve as
record of all accomplishment/task/activities while undergoing
___(your institution)___
training in the industry. It will eventually become evidence
that can be submitted for portfolio assessment and for
whatever purpose it will serve you. It is therefore important
TRAINEE’S RECORD BOOK
that all its contents are viably entered by both the trainees
and instructor.
The Trainees’ Record Book contains all the required
competencies in your chosen qualification. All you have to do
I.D. 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 the instructor. The instructor will likewise
Trainee’s No._______________ 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
NAME: ___________________________________________________ accomplish the task and confirmed by the instructor.
It is of great importance that the content should be
QUALIFICATION: COOKERY NC II_______ written legibly on ink. Avoid any corrections or erasures and
maintain the cleanliness of this record.
This will be collected by your trainer and submit the
TRAINING DURATION : 24 HOURS same to the Vocational Instruction Supervisor (VIS) and shall
form part of the permanent trainee’s document on file.

TRAINER: WAINRIGHT APPLE O. IGAMA

Instructions: THANK YOU.

Date Developed: Document No.

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 __________________________________________________________
NOTES: __________________________________________________________
__________________________________________________________
__________________________________________________________ __________________________________________________________
__________________________________________________________ __________________________________________________________
__________________________________________________________ __________________________________________________________
__________________________________________________________ __________________________________________________________
__________________________________________________________ __________________________________________________________
__________________________________________________________ __________________________________________________________
__________________________________________________________ __________________________________________________________
__________________________________________________________ __________________________________________________________
__________________________________________________________ __________________________________________________________
__________________________________________________________ __________________________________________________________
__________________________________________________________ __________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
Date Developed: Document No.
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Unit of Competency: 1. CLEAN AND MAINTAIN KITCHEN  Dispose Proper
PREMISES waste waste
segregation

NC Level II Proper
disposal of
Learning Task/Activity Date Instructors waste
Outcome Required Accomplished Remarks

 Clean, Cleaning __________________ ___________________

sanitize the
and store equipment Trainee’s Signature Trainer’s Signature
equipment
Sanitizing
the Unit of Competency: 2. PREPARE STOCKS, SAUCES, AND
equipment SOUPS.

Storing the
equipment NC Level II
properly
 Clean and Cleaning Learning Task/Activity Date Instructor
sanitize the kitchen Outcome Required Accomplishe s
premises premises d Remarks

 Prepare Prepare
Sanitizing stocks, chicken stock,
the glazes and beef stock, fish
premises essences stock and
required vegetable
for menu stock
items tools
Date Developed: Document No.
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and Prepare sauce/butter
equipment consommé sauce
Prepare tools Prepare
and equipment spagnole/brow
needed n sauce

 Prepare Prepare onion  Store and Proper

soups soup reconstitut storage of
required e stocks, stocks
for menu Prepare sauces,
items creamy white and soups Storage of the
soup sauces
Prepare Storage of the
mushroom soup
soup
Reconstitute
 Prepare Prepare of the stocks,
sauces béchamel sauces and
required sauce/white soup
for menu sauce
items
Prepare
____________________ ______________________
tomato sauce
Trainee’s Signature Trainer’s
Prepare
Signature
veloute/stock
based sauce
Prepare
hollandaise

Date Developed: Document No.

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Unit of Competency: 3.PREPARE APPETIZER potable
water
NC Level II  Prepare Prepare
a range of chicken
Learnin Task/Activity Date Instructor
appetizer lollipop
g Outcome Required Accomplishe s Remarks
d Prepare
milk fish
 Prepare Prepare
escabeche
mise en and
place sanitize  Present Select
tools a range of sautable
utensils appetizers plate to
and used in
equipment platting
Prepare Present
ingredient appetizer
s correctly effectively
Thaw  Store Utilize quality
frozen appetizers trimmings and
ingredient other leftovers
s
Appetizers
Wash raw should be keep
ingredient in appropriate
s with conditions
clean
Required food
storage
Date Developed: Document No.
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 containers that Prepare
are used and ingredients
stored in correctly
proper
Thaw frozen
temperatures
ingredients
Wash raw
_____________________ ______________________ ingredients
with clean
Trainee’s Signature Trainer’s Signature
potable water

 Prepare a variety Prepare

of salads and Caesar salad
dressings.
Prepare
green tossed
Unit of Competency: 4. PREPARE SALADS AND DRESSINGS salad
Prepare
NC Level II thousand
island
Learning Task/Activity Date Instructor dressing
Outcome Required Accomplishe s Remarks
d Prepare
vinaigrette
 Perform mise en Prepare and
place sanitize tools,  Present a variety Select
utensils and of salad and suitable plate
equipment dressings to use in
platting

Date Developed: Document No.

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 Present salad
attractively
Accompany
your salad
with the
proper
dressing.

 Store salads and Keep salads

dressings in
appropriate
conditions
Use and
store salad
and
dressings in
appropriate
containers

_____________________ ____________________
Trainee’s Signature Trainer’s Signature

Date Developed: Document No.

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Unit of Competency: 5. PREPARE SANDWICHES Prepare chicken
sandwich

 Present a Select suitable

NC Level II
variety of plate to use in
Learning Task/Activity Date Instructors sandwiches platting
Outcome Required Accomplished Remarks
Present
 Perform Prepare and sandwich
mise en sanitize tools, attractively
place utensils and
 Store Keep
equipment.
sandwiches sandwiches in
Prepare appropriate
ingredients conditions
correctly
Use and store
Thaw frozen sandwiches in
ingredients appropriate
containers
Wash raw
ingredients

 Prepare a Prepare grilled ______________________ ____________________

variety of sandwiches
Trainee’s Signature Trainer’s Signature
sandwiches
Prepare
clubhouse
sandwich
Prepare burger

Date Developed: Document No.

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Unit of Competency: 6. PREPARE MEAT DISHES Prepare steak

 Present Select suitable

meat cuts plate to use in
NC Level II
for service platting
Learning Task/Activity Date Instructors
Present meat
Outcome Required Accomplished Remarks
dishes
 Perform Prepare and attractively
mise en sanitize tools,
Add garnishes
place utensils and
but make sure
equipment
all garnishes
Prepare should be edible
ingredients
 Store Keep meat in
correctly
meat appropriate
Thaw frozen conditions
ingredients
Use and store
Wash raw meat in
ingredients with appropriate
clean potable containers
water

______________________ ____________________
 Cook Prepare grilled
Trainee’s Signature Trainer’s Signature
meat cuts beef
for service
Prepare stir fried
pork

Date Developed: Document No.

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Unit of Competency: 7. PREPARE VEGETABLE DISHES  Present Select suitable
vegetable plate to use in
dishes platting
NC Level II
Present vegetable
Learning Task/Activity Date Instructors dishes
Outcome Required Accomplished Remarks attractively

 Perform Prepare and  Store Keep vegetables

mise en sanitize tools, vegetable in appropriate
place utensils and dishes conditions
equipment
Use and store
Prepare vegetables in
ingredients appropriate
correctly containers

Thaw frozen
ingredients
______________________ ____________________
Wash ingredients
Trainee’s Signature Trainer’s Signature
with clean
potable water Unit of Competency: 8. PREPARE EGG DISHES
 Prepare Prepare
vegetable chopsuey
dishes NC Level II
Prepare mix
Learning Task/Activity Date Instructors
vegetables
Outcome Required Accomplished Remarks
Prepare stir fried
broccoli

Date Developed: Document No.

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 Perform Prepare and Present egg
mise en sanitize tools, dishes
place utensils and attractively
equipment
 Store egg Keep egg dishes
Prepare dishes in appropriate
ingredients conditions
correctly
Use and store
Thaw frozen egg dishes in
ingredients appropriate.
Wash raw
ingredients with
______________________ ____________________
clean potable
water Trainee’s Signature Trainer’s Signature
 Prepare Prepare poached
and cook eggs
egg dishes
Prepare omellette
Prepare
Unit of Competency: 9. PREPARE STARCH DISHES
scrambled egg

NC Level II
 Present Select suitable
egg dishes plate to use in Learning Task/Activity Date Instructors
platting Outcome Required Accomplished Remarks

Date Developed: Document No.

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 Perform Prepare and Present starch
mise en sanitize tools, dishes
place utensils and attractively
equipment
 Store Keep starch
Prepare starch dishes in
ingredients dishes appropriate
correctly conditions
Thaw frozen Use and store
ingredients starch dishes in
appropriate
Wash raw
containers
ingredients with
clean potable
water
______________________ ____________________
 Prepare Prepare mash
Trainee’s Signature Trainer’s Signature
starch potato
dishes
Prepare
spaghetti Unit of Competency: 10. PREPARE POULTRY AND GAME
DISHES
Prepare
carbonara

 Present Select suitable NC Level II

starch plate used in
dishes platting Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks

Date Developed: Document No.

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 Perform Prepare and Present
mise en place sanitize tools, poultry and
utensils and game dishes
equipment. attractively
Prepare  Store poultry Keep poultry
ingredients and game and game
correctly dishes dishes in
appropriate
Thaw frozen
conditions
ingredients
Use and store
Wash raw
poultry and
ingredients
game dishes
with potable
in
water
appropriate
 Cook poultry Prepare containers
and game chicken
dishes cordon blue.
______________________ ____________________
Prepare a
fried quail Trainee’s Signature Trainer’s Signature
Prepare
peking duck

 Plate/present Select
poultry and suitable plate
game dishes used in
platting

Date Developed: Document No.

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Unit of Competency: 11. PREPARE SEAFOOD DISHES Check if the
fish and
seafood is
NC Level II safe

Learning Task/Activity Date Instructors  Cook fish Prepare

Outcome Required Accomplished Remarks and shellfish bangus
cordon bleu
 Perform Prepare and
mise en place sanitize tools, Prepare pan
utensils and seared tuna
equipment.
Prepare blue
Prepare crab in
ingredients coconut milk
correctly
 Plate/present Select
Thaw frozen fish and suitable plate
ingredients seafood to use in
platting
Wash raw
ingredients Present fish
with clean and seafood
potable water attractively

 Handle fish Clean and  Store fish Keep fish and

and seafoo prepare fish and seafood seafood in
and seafood appropriate
in a clean condition
are.
Use and store
fish and
Date Developed: Document No.
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 seafood in Prepare
appropriate ingredients
containers correctly
Thaw frozen
ingredients
______________________ ____________________
Wash raw
Trainee’s Signature Trainer’s Signature
ingredients
with clean
potable
water.

 Prepare Prepare
desserts and chocolate
sweet sauces mousse
Unit of Competency: 12. PREPARE DESSERT
Prepare
carrot cake
NC Level II Prepare
Learning Task/Activity Date Instructors crepes
Outcome Required Accomplished Remarks
 Plate/Present Select
 Perform Prepare and dessert suitable plate
mise en place sanitize tools, to use in
utensils and platting
equipment. Present
dessert
attractively

Date Developed: Document No.

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  Store Keep dessert from
desserts in contamination
appropriate
 Package Pack the food
condition
food properly
Use and store
desserts in
appropriate ______________________ ____________________
containers
Trainee’s Signature Trainer’s Signature

______________________ ____________________
Trainee’s Signature Trainer’s Signature

Unit of Competency: 13. PACKAGED PREPARED FOOD

NC Level II
Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks

 Select Select proper

packaging container for
materials the food
Containers
should be free

Date Developed: Document No.

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 TRAINEE’S PROGRESS SHEET

Name : Trainer :

Qualification : COOKERY NC II Nominal : 24 hours

Duration
Training Training Date Date Trainee’s Supervisor’s
Units of Competency Rating
Activity Duration Started Finished Initial Initial
5.1 Perform 6 hours Competent
mise en place
5.2 Prepare 6 hours Competent
variety of
5. Preparing Sandwiches sandwiches
5.3 Present a 6 hours Competent
variety of
sandwiches
5.4 Store 6 hours Competent
sandwiches
Note: The trainee and the supervisor must have a copy of this form. The column for rating maybe used either by giving a numerical
rating or simply indicating competent or not yet competent. For purposes of analysis, you may require industry supervisors to give a
numerical rating for the performance of your trainees. Please take note however that in TESDA, we do not use numerical ratings

Date Developed: Document No.

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 Average Ratings

PREPARATION Average
1. Workshop layout conforms
with the components of a
CBT workshop
2. Number of CBLM is
sufficient
3. Objectives of every training
session is well explained
4. Expected activities/outputs
are clarified
General Average

Date Developed: Document No.

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 Date Developed: Document No.
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Developed by: TESDA Page 37 of 30
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