COC 1 - Deliver Training Session (Facilitating Training Script) Bring two trainees,

one is with prior knowledge or the advance learner (referred to as Trainee #1, )
the other is without prior experience of the course (referred to as Trainee #2)
I. OPENING STATEMENT
(Before the arrival of the trainees, I have checked all the facilities and resources, tools and
equipment based on the occupational health and standards of the training regulations.
Likewise, I have already prepared the tools, materials and equipment needed for this training.
II. INTRODUCTION
Good morning, everyone, I am Miss Melinda Rivas, your trainer for Cookery NC II. I Welcome
you all to Saint Mary’s academy the venue for our training. This is a TESDA accredited training
center. It was established on June 1946. Thank you for choosing our school as part of your
journey.
Before anything else, please stand for the prayer. ….. Amen.
According to our registrar we have two enrollees in these qualifications.
Please submit your admission slips. (Get admission slips). Thank you.
III. ATTENDANCE
Now let’s check your attendance.
As I call your name, please sign the attendance sheet.
Ms. Katie Maguire and Mr. Sam Gilroy.
Thank you for having 1oo percent attendance.
IV. CONDUCT RPL (Recognition of prior learning)
Before we start with our formal orientation, I would like you to fill up this questionnaire.
First is the LEARNER’S CHARACTERISTICS FORM (LC) that will determine your background and
your learning styles. Please encircle the letter that best describe you as a learner.
I’ll give you 10 minutes to answer it.
 Give the LC form …Collect the LC form
Okay, thank you.
Now, I am going to administer the SELF ASSESSMENT CHECKLIST. The purpose is to determine
if you have prior knowledge regarding this course, Cookery NC II and to determine your
current competencies and training needs.
Kindly check YES if you have any experience of the topic and NO if you have no experience yet.
Those who will check Yes, please bring evidences to support your claim, ex. COE
 Give the SAC form
 Collect the SAC form
Refer to the SAC form: Ms. Kitty Maguire, (advance learner) I have noticed that you checked in
one of the units of competency since you already worked as a kitchen staff in a restaurant, so
let us validate that tomorrow. Please bring a certificate of employment or trainings that would
support your claim.
While you Mr. Sam Gilroy, (without prior knowledge), you checked NO in all of the units of
competencies, this means that you will have to undergo with this training from the very
beginning.
V. GENERAL ORIENTATION
We will now proceed to the trainee’s orientation.
You are enrolled in Cookery NCII, a 3-month course which will tackle on the mise en place,
preparing range of appetizers, presenting appetizers and storing appetizers.
In this training program, we are using the Competency Based Training (CBT) approach.
(Refer to your PowerPoint presentation)
 CBT is performance based. To be found competent in this Cookery NC II, you will have a
series of activities or tasks to perform, and your performance should meet the with
standards of the Tourism sector. Your outputs/Products will be checked according to
the criteria set by the industry standards.
What is CBT: -It is a training delivery approach that focuses on the competency
development of the trainee as a result of the training.
 Emphasizes most on what the learner can actually do;
 Focuses on outcomes rather than the learning process within the specified time.
This training is anchored on the 10 principles of CBT:
1. Training is based on competency standards.
- Competency standards are the written document that specifies the knowledge, skills and
attitude required by the industry. Meaning our training is based on the actual industry practice.
2. Learning is modular in its structure.
This training uses modules in every unit of competency. You have to tackle the first module
before you will move on to the next module. You have to acquire the competency until you
attain all the competencies in this qualification for Cookery NC II.
3. Training delivery is self –paced
In this training, you will have the freedom to learn at your own pace. If you finish the module
ahead of the others, you will finish ahead. For those who are slow learners, you will be given
more time to practice.
4. Training is based on work that must be performed.
5. Training materials are directly related to the competency standards and the curriculum.

6. Assessment of learners is based in the collection of evidences of work performance on industry or

organizational required standards.
7. Training is based on and off the job components.
8. Training program allows for Recognition of Prior Learning ( RPL) or current competencies.
9. The system allows for learner to enter and exit programs at different times and levels and to
receive an award for competencies attained at any point.
10. Approved training programs are nationally accredited by UTPRAS (Unified TVET Program
Registration and Accreditation System)
ROLES OF THE TRAINER:
In this training, I have important roles to perform:
1. serves as a team member- I am here to guide you. Don’t hesitate to call me if you have
questions. We will be working together so that you will achieve your goal in this training
course.
2. stimulates trainees’ motivation – it is my role to motivate you so that you will be able to
perform all your tasks well. Your success is my success too.
3. manages learning – I will guide you during the whole course of the training.
As I have my roles, you trainees also have your roles.
ROLES OF THE TRAINEES: You trainees, you also have your roles…
1. Trainees may select what they want to learn and when they want to learn it, within reason- if
you find difficulty in the module you are working on, you may select what module you will
undergo first, before moving to the more difficult ones.
2. Trainees learn at their own rate within program guidelines. They may speed up or even
repeat a task. – Our training here is self-pace. You will be given the opportunity to perform the
tasks at your own rate. If you are a slow learning, you will be given enough time to practice
until such time that you are able to master the competency.
3. Trainees may request to receive credit for what they already know. – if you are found
competent in a particular unit of competency, you will be given a certificate of achievement. In
Cookery NC II, we have 3 competencies: Basic, Common and Core: 13 units of core
competencies, so, if you are found competent in a unit of competency, you will receive a
certificate of achievement, and at the end of the training, you will be given a certificate of
completion.

Present your course (cookery NC II) through your PowerPoint presentation

What is a Cookery NCII Course- read through until you are done with the course description
until the end of your slides in your power point presentation.
Our training will be from April 15, 2022 to May 31, 2022. We will meet from 8:00 A.M. to 12:
00 Noon, Monday to Friday.
House Rules: _____
Do you have any questions/clarifications regarding our course, Cookery NC II?

VI. CONDUCT PRE-TEST-

This time, you are going to have a pre-test- the purpose of this test is to determine your
baseline knowledge about your course, Cookery NC II ; and also, I will be guided on what units
of competency are you going to focus.
 This is a 40-item test, answer this in 1 hour
  Time is up, please pass your answer sheets, the test booklets

VII. TOUR TO THE 9 AREAS OF CBT

Now, let’s have a tour to our training facilities or work areas: (The two trainees will stand and
go with the trainer to the different areas).
1. CONTEXTUAL LEARNING AREA- this is where the underpinning knowledge, the science,
mathematics and communications principles as applied to technology, are provided to the
trainees.
2. PRACTICAL WORK AREA - this is the area where you will acquire the skills and knowledge
component of the competencies as prescribed by the standards.
3. QUALITY CONTROL AREA – the area where outputs, projects are scrutinized if the standards
or the requirements are met.
4. COMPUTER LABORATORY – area where you can develop your IT competencies, like for
example, Microsoft Word, Excel, Power point, or the Internet browser.
5. INSTITUTIONAL ASSESSMENT AREA – this is where recognition of prior learning is done. Also,
this is the area where you will undergo the assessment as you finish each unit of competency.
Every time you perform a task, I will record it in the ACHIEVEMENT CHART, and when you are
done with the unit of competency, you will undergo an institutional assessment and I will
record this in the PROGRESS CHART.
6. LEARNING RESOURCE AREA- this area will provide you with the knowledge requirements in
the various modules corresponding to the units of competencies. In this area, you will find the
modules or the CBLM’s, manuals and sample projects, where you can base your future learning
activities in the French Language
7. DISTANT LEARNING AREA – the area where you can access information outside the training
institution, in terms of print and non-print media.
8. TRAINER’S RESOURCE AREA – the area where you can find me. Also, there are learning
materials here, the curriculum exemplars, Training Regulations and other learning materials.
9. SUPPORT SERVICE AREA – the area where you can gain value added competencies for the
Cookery NC II.
VIII. DISMISSAL –
Okay class, that’s all for today, see you tomorrow. And by the way, for those who have checked
YES in the self-assessment check, please don’t forget to bring your certificates. Goodbye.
DAY 2 - (SECOND DAY)- COC 2 demonstration
I. GREETINGS
 Good morning class, please stand for the prayer, _AMEN
II. ATTENDANCE
  Kindly sign your attendance sheet. I see that everybody is present, very good.
III. RECAP – Before we proceed to our activities for today, we will have a recap of what we have
discussed yesterday.

Yesterday we:
 Accomplished the structured questionnaire, the learner’s profile, SAC
 We had our orientation of the COOKERY NC II, we discussed the CBT, the
principles of CBT, roles of the trainer and trainees and our house rules
 We had a tour in our 9 CBT areas then you had the Pre-test.
Post the Training Activity Matrix: Based on the results of the pre-assessment tools that I
administered yesterday; I have prepared a Training Activity Matrix (Post the TAM).
This Training Activity Matrix will serve as our guide in our day-to-day activities. for the whole
duration of our training. Please check what group you belong and what area will you go for your
activities.
IV. VALIDATION OF PRIOR LEARNING
To the Trainee No. 1 (Advance Learner): Ms. Kitty, yesterday, you check Yes in the
core competency number 1 which is Clean and maintain kitchen premises.

Did you bring your certificate?........ Trainee give the certificate.

So, you worked as a kitchen staff in XYZ restaurant for 2 years. Okay, I will have to validate this
first.
Please wait, while I will guide Mr. Sam Gilroy on what to do.
To the Trainee No 2 (no prior knowledge about the course): Mr. Sam, in the self-assessment
check, you have checked No in all of the units of competencies, this means that you have start
with Module No 1. Please come with me to the Learning Resource Area: (both of you will go
together)
Learning Resource Area - Mr. Sam, this is your CBLM for the unit of competency number 1
which is Clean Maintain kitchen premises (mention the unit of competency, given to him the
module)
Please read the information sheet, answer the self-check that follows and check your answers
with the answer key. Then review and perform the task sheet in the PRACTICAL WORK AREA. If
you have questions, please call my attention. Please be reminded that we always observe OHS
here, especially when you handle electrically operated equipment, like computer and others,
(leave MR. Sam alone, go to Ms. Kitty)
Trainer will call the XYZ restaurant to verify if Ms. Kitty has worked there.
To Trainee No 1: Ms. Kitty: I have called up the XYZ Restaurant and I found out that indeed you
worked there as a Kitchen Staff.
Trainer: Okay, Ms. Kitty, are you ready for the institutional assessment?
Ms. Kitty: Yes mam.
Okay, let us go to the Institutional Assessment Area (both of you will go there)
Trainer: Ms. Kitty, here is your written test, answer this in 30 minutes. Please read the
instructions carefully. Do you have any questions/clarifications? None, okay start.
Time is up, please pass your answer sheet and the questionnaire.

Next is the demonstration on Preparing variety of Appetizers. Give the job sheet, please read
this job sheet. And perform it after. You have 1 hour to perform it.
You may start now (as the trainee perform, you take down notes)

Now, we will proceed to the oral questioning.

- Ask 2 questions,1. Why do we need to follow the procedures in preparing appetizers?
then take note of the answers. Good!
Ms. Kitty, please wait, while I will check your paper and consolidate the results.
Then: Ms. Kitty, let us go to the TRAINER’S RESOURCE AREA for the feedbacking

V. GIVING FEEDBACK
Trainer: Ms. Kitty, in you written test, you were able to get 35 out of 40 items, that is good
since the passing score is 30. In your demonstration, you were able to perform the
competency in line with the standards. very good! you have performed the mise and place,
prepare range of appetizers, present range of appetizers and store appetizers as well.
And in the oral questioning, you were able to answer all the questions correctly.
So, Ms. Kitty, based on the evidences that I have gathered, I find you COMPETENT for the
unit of competency number 3 which is Prepare appetizers. Congratulations, and here is
your certificate of achievement. (Give the certificate….)
And I will record this in the Achievement Chart and Progress Chart (do actual recording,
checks for the tasks and C for the Progress Chart)
And now Ms. Kitty, you may now proceed to the unit of competency No 3. which is prepare
range of appetizers.

Come Ms. Kitty, let us go to the LEARNING RESOURCE AREA. (Both of you will go to the
LRA).
Trainer to Ms. Kitty: Here is your CBLM, read the information sheet 3.2-2, answer the self-
check, compare your answers with the answer key. Review and perform the tasks in the
PRACTICAL WORK AREA. If you have questions/clarifications, pls inform me. And by the
way, pls don’t forget the OHS procedures.

VI. Back to Trainee No. 2 (who is already in the practical work area).
 How are you Mr. Sam, I see that you are already done in your Task Sheets 1.1-2, and you
have difficulty in Preparing range of appetizers.
Let me demo it first, then you follow after me.
Okay, Mr. Sam, I’ll give you time to practice. (You observing him as he practiced). Okay,
that’s good.
Call me if you are ready for the institutional assessment (after 3 seconds……)
Are you ready for the Institutional Assessment Mr. Sam?
Mr. Sam: Yes, mam.
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Trainer: Okay, let us go to the Institutional assessment area for your institutional
assessment. (Both of you will go to the Institutional assessment area)
Trainer: Mr. Sam, here is your 40 items written test, answer within 30 minutes
- Time is up, pls pass you answer sheet and the test paper
- Now we will proceed to the demonstration.
- Given this job sheet 1.2-2 Mr. Sam, please read this and perform it in the practical work
area. Time starts now.
- Time is up.
- Now, we will proceed to the oral questioning (ask to 2 questions, wait for the response
before you ask the next questions- the trainee can just nod his head)
- This time, I will check your paper and consolidate the results ….3 seconds
- Mr. Sam, let us go to the Trainer’s Resource Area for the feedbacking.

VII. GIVING FEEDBACK

Mr. Sam in your written test, you were able to get 36 out of 40 items, and the passing score
is 30, that’s good.
In your demonstration, you were able to perform correctly, although there were some
procedures were not performed well. Next time practice more and do your best always.
(Give suggestions on how to improve the demonstration)
And in you oral questioning, you were able to answer 4 questions correctly out of 5. That is
good.
So, Mr. Sam, based on the evidences that I have gathered, I find you competent for the unit
of competency No 1. Congratulations
Here is your certificate of achievement, and I will record in the Achievement Chart and
Progress Chart (do the recording ….)
Now Mr. Sam are you ready for the next module on the unit of competency No 2?
Mr. SAM: Yes, mam.

Trainer: Okay Mr. Sam, here is your CBLM for the unit of competency number 2 which is
Preparing sauces, stocks and soups. Read the Information Sheet 2.2-1, Answer the self-
check, compare your answers with the answer key. Review and perform the task 2.2-2, if
you have some questions and or clarifications, please don’t hesitate to approach me.
 VIII. BACK TO TRAINEE NO 1 (The advance learner)

Trainer to Ms. Kitty: Ms. Kitty I see that you have answered satisfactorily your worksheets,
and your performance is good. Are you ready for the institutional Assessment?
Okay, let us proceed to the Institutional Assessment Area

Trainer: Ms. Kitty, here is your written test, answer this in 30 minutes. Please read the
instructions carefully. Do you have any questions/clarifications? None, okay start.
Time is up, please pass your answer sheet and the questionnaire.
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Next is the demonstration. Given this job sheet3.2-2, you will prepare variety of appetizers in
the practical work area station 1.
After 1 hour, you should perform the job sheet, observing the proper way in assembling the
Tuna Canape Appetizer. You may start now (as the trainee reads, you take down notes)
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Now, we will proceed to the oral questioning.
Ask 2 sample questions about the preparing the canapes.
Q1: Why is it important to follow procedures in preparing tuna canape?
Trainer: Ms. Kitty, let me check your papers and consolidate the results.
After 3 seconds ………….
Trainer: Ms. Kitty, let us go to the Trainer’s Resource Area for the feedbacking.
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IX.. GIVING FEEDBACK
Trainer: Ms. Kitty, in you written test, you were able to get 38 out of 40 items, and the
passing score is 30. In your demonstration, you were able to perform all the procedures in
preparing Tuna canape correctly, very good and in the oral questioning, you were able to
answer all the questions correctly.
So, Ms. Kitty, based on the evidences that I have gathered, I find you COMPETENT for the
unit of competency number 3 Prepare variety of appetizer.
Congratulations, and I will now give you the certificate of achievement. I will record this in
the Achievement Chart and Progress Chart.
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X. DISMISSAL
Okay, that’s all for today. See you tomorrow. God bless. Please clean your area as you go.
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LAST DAY OF TRAINING

Trainer: Good morning class. Let us pray …………. Amen

 Recap: Yesterday you perform your different modules.

Trainer: I checked your Achievement and Progress Charts. I see that Ms. Kitty have
completed all the modules.

While you Mr. Sam, you still have 1 module left. Please continue to work on this module.
Let us go to the Learning Resource Area, here is your CBLM. Read the Information Sheet,
Answer the Self Check, Check your answers with the answer key. Review and perform your
tasks. If you have questions/clarifications, please inform me.

XI. CONDUCT POST TEST

Trainer: Ms. Kitty Maguire, since you are done with all the modules, are you ready for the
posttest? Remember during our first day of the training, we had our pretest? This time we
will have the post test.

Ms. Kitty Maguire: Yes mam.

Trainer: Now I am going to administer the post test. The purpose of the post test is to
determine how much you have learned from this training.

Please answer this 40 item-test in 1 hour. Time starts now.

Time is up. Please pass your answer sheet and the test booklet.

Trainer: I will first check your paper……. after 3 seconds.

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Trainer: Ms. Kitty, I have checked your papers, and you got 39 out of 40. In your pre-test,
you got 38 out of 40 items. So, there is an improvement in your scores.

Congratulations, Ms. Kitty Maguire, I will now recommend you to take the National
Assessment for the Cookery NC II. Here is your Certificate of Completion (give certificate….)
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XII. TRAINING EVALUATION

As basis for improvement, we will conduct a training evaluation. This is for us to know the
things that we need to improve, for the Trainer and for our Training Center.
(Give the evaluation form) ……….
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XIII. RECOMMENDATION FOR THE NATIONAL ASSESSMENT
Ms. Kitty Maguire, for your National Assessment, please fill up the application form in our
school office, prepare 500 pesos for the assessment fee and 2 passport size I.D. picture,
with collar and white background. You will just be informed of the schedule of assessment.
 Again, congratulations and Good bless. Thank you for choosing our school as part of your
future endeavor.
Trainer: To Mr. Sam. How are you Mr. Sam, Let me check your output. Okay, this is good.
So be ready for the institutional assessment tomorrow.

That would be all for today. Please don’t forget the 5S before you go