TESDA-OP-QSO-02-F07

Rev. No. 00-03/01/17

                               
Referenc AC number
e No. Alpha code Year Region Province series Number Series

SELF-ASSESSMENT GUIDE
Qualification COOKERY NC II
COC 1 : PREPARE AND COOK HOT MEALS
Instruction:
• Read each of the questions in the left-hand column of the chart.
• Place a check in the appropriate box opposite each question to indicate your
answer.
Can I? YES NO
PREPARE AND COOK HOT MEALS
 Gather, check tools and equipment needed
 Clean and/or sanitize kitchen equipment and utensils*
 Store and stack cleaned equipment and utensils
 Follow cleaning schedules
 Use appropriate chemicals and equipment in cleaning and maintaining
kitchen premises, tools and equipment*
 Check, record and label supplies
 Gather, Identify and select ingredients as per required menu items *
 Prepare ingredients and flavoring agents as per required menu items*
 Select and assemble ingredients to produce varieties of soups, stocks
and sauces*
 Select primary, secondary and portioned cuts of Protein; pork, lamb,
beef, veal and seafood*
 Identify and use appropriate cooking methods*
 Organize and prepare food items according to menu requirements*
 Cook menu items as required*
 Arrange sauces and garnishes*
 Plate and present food*
 Select packaging materials for foodstuffs
 Adapt appropriate packaging procedures*
 Store food in appropriate condition*
 Follow workplace safety and hygiene procedures\*
 Perform first aid procedure in the event of accident
I agree to undertake assessment in the knowledge that information gathered will only be
used for professional development purposes and can only be accessed by concerned
assessment personnel and my manager/supervisor.
Candidate’s Name & Signature:
Date:

Evaluated by: Qualified for

Assessment
ATTY. MARY INGLAY CAPUYAN-FOKNO
AC Manager Not yet qualified for Assessment
Date

TRSCOK212-0415 6
Cookery NC II
 TESDA-OP-QSO-02-F07
Rev. No. 00-03/01/17
                               
Referenc AC number
e No. Alpha code Year Region Province series Number Series

SELF-ASSESSMENT GUIDE

Qualification COOKERY NC II
COC 2 : PREPARE COLD MEALS
Instruction:
• Read each of the questions in the left-hand column of the chart.
• Place a check in the appropriate box opposite each question to indicate your answer.
Can I? YES NO
PREPARE COLD MEALS
 Clean and/or sanitize kitchen equipment and utensils*
 Store and stack cleaned equipment and utensils
 Follow cleaning schedules
 Use appropriate chemicals and equipment in cleaning and maintaining kitchen
premises, tools and equipment*
 Select and assemble tools and equipment*
 Inspect tools and equipment*
 Rotate and move supplies
 Check, record and label supplies
 Identify and select ingredients as per required menu items *
 Prepare variety of sandwich types*
 Select suitable bases from a range of bread type*
 Prepare appetizers and salads with suitable sauces and dressings*
 Utilize quality trimmings or other left over
 Select and prepare variety of vegetables, fruits and starch food according to recipes*
 Select and prepare variety of cold dishes according to recipe requirements*
 Identify and use appropriate cooking methods*
 Organize and prepare food items according to menu requirements*
 Plate and present food*
 Select packaging materials for foodstuffs
 Adapt appropriate packaging procedures*
 Store food in appropriate condition*
 Minimize wastage through purchases*
 Follow workplace safety and hygiene procedures*
 Perform first aid procedures in the event of accident
 Prepare reports
 Coordinate end of service procedures
I agree to undertake assessment in the knowledge that information gathered will only be used for professional
development purposes and can only be accessed by concerned assessment personnel and my manager/supervisor.
Candidate’s Name & Signature:
Date:

Evaluated by: Qualified for

Assessment
ATTY. MARY INGLAY CAPUYAN-FOKNO Not yet qualified for Assessment
AC Manager
Date

TRSCOK212-0415 6
Cookery NC II
 TESDA-OP-QSO-02-F07
Rev. No. 00-03/01/17
                               
Referenc AC number
e No. Alpha code Year Region Province series Number Series

SELF-ASSESSMENT GUIDE
Qualification COOKERY NC II
COC 3 : PREPARE SWEETS
Instruction:
• Read each of the questions in the left-hand column of the chart.
• Place a check in the appropriate box opposite each question to indicate your answer.
Can I? YES NO
PREPARE SWEETS
 Select and use chemicals and clean potable water for cleaning and/or sanitizing kitchen
equipment, utensils, and working surfaces according to manufacturer’s instructions
 Store or stack clean equipment, supplies and utensils safely in the designated place in
accordance with manufacturer’s instructions
 Assemble and disassemble cleaning equipment safely
 Follow cleaning schedules based on enterprise procedures
 Clean and/or sanitize walls, floors, shelves and working surfaces without causing damage to
health or property
 Follow first aid procedures if an accident happens
 Sort and dispose waste according to sanitary regulations, enterprise practices and standard
procedures *
 Dispose cleaning chemicals safely according to standard procedures*
 Demonstrate sanitizing procedures and techniques*
 Use ingredients and flavoring agents according to standard recipes defined by the enterprise
 Identify ingredients according to standard recipes, recipe card or enterprise requirements
 Assemble ingredients according to quantity, type, and quality required
 Prepare ingredients based on the required form and time frame
 Select , measure and weigh ingredients according to recipe requirements
 Thaw frozen ingredients following enterprise procedures
 Observe factors in plating dishes in presenting cold dessert
 Produce a variety of hot, cold and frozen desserts, appropriate for a variety of menus *
 Produce sweet sauces to a desired consistency and flavor*
 Taste prepare desserts and sweets in accordance with the required taste
 Present dessert hygienically, logically and sequentially within the required timeframe, and
decorated creatively
 Plate and portion desserts according to enterprise standards
 Store dessert at the appropriate temperature and correct conditions to maintain quality,
freshness and customer appeal
 Select and use suitable packaging to preserve taste, appearance and tasting characteristics
 Select quality of packaging materials in accordance with enterprise standards
 Observe environmental requirements for food packaging
 Package food in compliance with sanitary occupational health and safety and local health
regulations requirements
 Label food according to industry standards
I agree to undertake assessment in the knowledge that information gathered will only be used for professional
development purposes and can only be accessed by concerned assessment personnel and my
manager/supervisor.
Candidate’s Name & Signature:
Date:
Evaluated by: Qualified for
ATTY. MARY INGLAY CAPUYAN-FOKNO Assessment
AC Manager Not yet qualified for Assessment
Date

TRSCOK212-0415 6
Cookery NC II