Good morning everyone! Welcome to Manambrag State University.

Headed by our
President Mr. Allan Mendoza

And welcome to your Training Qualification, COOKERY NC II

I am Joy Anne T. Fernandez, Your trainer in this qualification

Before we proceed, let me check the attendance. Once I call your name pls raise your hands.

1. John Matthew Obsuna

2. Marshiela

Please answer this Self-Assessment Checklist to determine your prior learning and your
training needs.

and this Data Gathering Tool for Trainees characteristic that gives me an understanding
what methods suitable for you.

And also this pre-test to evaluate your baseline knowledge in regards to COOKERY NC II.

Are you done? Please pass

Now, may I remind you guys that this training has rules: (and I would like to emphasize this
one)

As you can see, COOKERY has a Nominal duration of 316 hours. This qualification has 3 sets
of competencies’ which are:

 Basic
 Common
 Core Competency

Core Competency is consists of 13 competencies which are: (Read the Slide)

 CLEAN AND MAINTAIN KITCHEN PREMISES

 PREPARE STOCKS, SAUCES AND SOUPS
 PREPARE APPETIZERS
 PREPARE SALADS AND DRESSING
 PREPARE SANDWICHES
 PREPARE MEAT DISHES
 PREPARE VEGETABLE DISHES
 PREPARE EGG DISHES
  PREPARE STARCH DISHES
 PREPARE POULTRY AND GAME DISHES
 PREPARE SEAFOOD DISHES
 PREPARE DESSERTS
 PACKAGE PREPARED FOOD

This training is called CBT which mean Competency-Base Training which is governed by 10
principles which are:

1. The training is based on curriculum developed from the competency standards

2. Learning is modular in its structure

Now, to farther understand this CBT or Competency Based Training, let me show you the
CBT flow. This CBT flow has 4 stages which are:

 TNA and Orientation

 Learning Activities
 Competency Assessment
 Awarding of Certificates

Now, this CBT or Competency Base Training, as what I’ve told you, this is a modular and
self-paced approach. Therefore you will be using CBLM or Competency Based Learning
Material. This is your module, as what I’ve told you, every one competency is considered as
one module, so you will be having 5 modules, one at a time.

CBLM have so many parts, which are:

 Information Sheet consist of information needed that you are required to study
 Self-Check is an immediate assessment/evaluation of your understanding base on
what you have read in the information sheet.
 Answer Key this is an immediate feedback of your self-check.
 Task Sheet, Job Sheet and Operation Sheet these are performance test.
 Performance Criteria Checklist will be used to assess/rate your Task Sheet, Job
Sheet and Operation Sheet. This will be used if your performance done in a correct
manner.

This is our Monitoring Tool which are:

Progress Chart- This chart is a monitor of the Learning Outcomes and competencies
achieved by each trainee
Achievement Chart- This chart is a monitor of the required project and activities usually
in the job sheets of the CBLM

Training Activity Matrix- is a tool used by trainers to schedule training, activities,

equipment and workstation area.

This is our Rating Tool. If you are competent .I will Give you C and….

If you are now ready to perform one particular competency, you will undergo assessments
which are: (Read Slide)

Now come with me and I will tour you the 9 components or Learning Area of The CBT

1. Practical work area –the biggest area among the workstations wherein all the
trainees acquire the needed skills and knowledge. It is composed of 5 sub stations
namely:
• Work Station No.1CLEAN AND MAINTAIN KITCHEN PREMISES
• Work Station No.2PREPARE STOCKS, SAUCES AND SOUPS
• Work Station No.3PREPARE APPETIZERS
• Work Station No.4PREPARE SALADS AND DRESSING
• Work Station No.5PREPARE SANDWICHES
• Work Station No.6PREPARE MEAT DISHES
• Work Station No.7PREPARE VEGETABLE DISHES
• Work Station No.8PREPARE EGG DISHES
• Work Station No.9PREPARE STARCH DISHES
• Work Station No.10PREPARE POULTRY AND GAME DISHES
• Work Station No.11PREPARE SEAFOOD DISHES
• Work Station No.12PREPARE DESSERTS
• Work Station No.13PACKAGE PREPARED FOOD

2. Contextual Learning Laboratory – ensures the underpinning knowledge in

communication, math & science.
3. Support Service Area – this area provides value-adding competencies
4. Learning Resource Area – this is where you find your cblm
5. Training Resource Center – this is where you find your training material, training
regulation, and curriculum exemplar.
6. Distance Learning - provides accessibility of training even outside the school
vicinity.
7. Computer Laboratory – this where the trainee are provided to learn and gain
appropriate IT competencies
 8. Institutional Assessment Area - where recognition of prior learning and
institutional competency assessment takes place.
9. Quality Control Area – where you products or outputs scrutinized

Now, I want you to sign this Contract of Training for me to ensure that you will finish the
training and take the National Assessment.

Training Proper

 Ms. Marshiela, Based from the TNA/RPL Forms which you accomplished, it shows
that you have zero knowledge in this qualification: COOKERY so you will take Core 1
first 1 CLEAN AND MAINTAIN KITCHEN PREMISES, I will write your name in
the Training Activity Matrix under Core 1. Please Go to the Learning Resource
Area and read the CBLM for Core 1. After reading, go to Practical Work Area,
Learning Work Station 1 and Perform the Tasks.

The Tools, Equipment, and Materials are already there. Always wear your PPE and
observe Safety. Later I will check your work.

 Mr. Matthew, according to your self-assessment checklist you have your prior
knowledge in Core 1 CLEAN AND MAINTAIN KITCHEN PREMISES, Core 2
PREPARE STOCKS, SAUCES AND SOUPS, CORE 3 PREPARE
APPETIZERS, Core 4 PREPARE SALADS AND DRESSING, Core 8
PREPARE EGG DISHES Is that right?
 Do you have any proof that you have prior learning in this 5 cores
 Thank you, you handed me your Certificate of Employment as your proof.
 Please go to Institutional assessment area.
 Just a moment I will call your previous employer to verify this document.
 (Calling the previous employer) Hello sir, good morning. is this Mr. Richard of Lucky
hotel ? I’m Joy Anne Fernandez , a Trainer for Cookery of Manambrag State
University May I know if you had an employee named Mr. John Matthew Obsuna?
Ok. May I know what was her job description? When did she work in your bakery?
Ok sir, thank you for your time. Have a nice day.
 Based on the information provided to me by your previous employer, your
Certificate of Employment conforms to the Rules of Evidence. So you claim for
prior learning for Core 1 CLEAN AND MAINTAIN KITCHEN PREMISES, Core
2 PREPARE STOCKS, SAUCES AND SOUPS, CORE 3 PREPARE
APPETIZERS, Core 4 PREPARE SALADS AND DRESSING, Core 8
PREPARE EGG DISHES are valid.
 I will write RPL opposite your name in the Achievement Chart and Progress
Chart.
  Receive this Certificate of Achievement for Core 1 CLEAN AND MAINTAIN
KITCHEN PREMISES, Core 2 PREPARE STOCKS, SAUCES AND SOUPS,
CORE 3 PREPARE APPETIZERS, Core 4 PREPARE SALADS AND
DRESSING, Core 8 PREPARE EGG DISHES as recognition of your prior learning
 (What core do you want take first?) ok then I will write your name in the Training
Activity Matrix under core Core 5 PREPARE SANDWICHES

 Please Go to the Learning Resource Area and read the CBLM for Core 5 PREPARE
SANDWICHES. After Reading, go to Practical Work Area, Learning Work Station 5
and Perform the Tasks. The Tools, Equipment, and Materials are already there.
Always wear your PPE and observe Safety. Later I will check your work.

Ms. MARSHIELA
1ST Scenario (Perform the task correctly. Proceed to the next Task
Ms, Marshiela , how are you?
I’m good ma’am
Your Task is to CLEAN AND SANITIZE KITCHEN TOOLS AND EQUIPMENT
Are you ready for evaluation? Yes Ma’am

Please bring your product to Quality Control Area

Ok, Based on the performance criteria checklist:

1. Remove food residues from kitchen tools and equipment before 

washing
2. Use cold water which is less effective at breaking down grease 
3. Proper storing of kitchen tools and equipment 

You perform your task correctly.

I will put a check opposite your name in the Achievement chart under core 1
And move your name in the Training Activity Matrix from your current task to the next
Task.

You may now proceed to the next task

Yes Ma’am.

Mr. Obsuna
2nd Scenario (Did not perform the last task correctly. (Video), not yet, Demo by
trainer- pass- ICA- Pass
 Mr. Obsuna, how are you?
I’m good ma’am
So, your task is to prepare Ham Sandwich
Are you ready for evaluation?

Please bring your product to Quality Control Area

Based on the performance criteria checklist:

1. The sandwich should have a balanced flavor. 

2. Bread has mold 
3. The ham is over cooked

You did not perform your task correctly.

Please go to Computer Laboratory Area and watch video presentation entitled “How to
Prepare Ham Sandwich?”

Do you know how to operate this?

After you watch, please turn it off and go back to your work station perform your task
again.

Mr. Tumazar
3rd Scenario (Perform the last task of one core correctly. Take institutional
competency assessment, rated C proceed to the next core
Ms. Tumazar, how are you? I’m good sir
your task is to Cleaning and Sanitizing Surfaces
Are you ready for evaluation?

Please bring your product to Quality Control Area

Based on the performance criteria checklist:

1. Clean and sanitize walls, floor, shelves, and working surfaces properly 
2. Use appropriate cleaning agents for different materials to avoid 
corrosion or other damage.

You performed this task correctly.

Since this is the last task for this core, I will put a check and mark C opposite your name
in the Achievement chart which means that you completed all the task under this core.
 I will also put a check opposite your name in the last learning outcome of this core in the
progress chart.

You may now proceed to the institutional assessment area for the institutional
competency assessment.

INSTITUTIONAL ASSESSMENT AREA

In this assessment we will be using 2 assessment tools.
1. Written test- 30 item with passing score of 24 within 20 minutes to answer that.
You may start now. Are you done?
Now, let’s proceed to the demonstration.
1. 2. Demonstration- Ms. tumazar you are required to clean and sanitize kitchen premises
in 1 hour. Please wear your PPE and observe safety.
2.
3. The tools, materials and equipment that you need are already here.
4.
You may start now.

RESULT:
Based from the result of your competency assessment, your score in written test is 29, so
you passed.
In the demonstration, you
 Followed the step in clean and sanitize
 Right use of cleaning agents

These are the critical aspect of this competency so you also passed in this demonstration.

I will now write C opposite your name in the Progress Chart which means you are
Competent

and Receive this Certificate of Achievement.

You may now proceed to Core 2 Prepare stock, sauce and soup. I will now move your
name in the Training Activity Matrix to your first task of the core 1.

Please go to Learning Resource Area to read your CBLM, after that go to Practical
Work Area and proceed to Work Station 2. Later I will go around to check your output.

Ms. matthew
 Continuation 2nd Scenario (Did not perform the last task correctly. (Video), not
yet, Demo by trainer- pass- ICA- Pass

Did you understand the video you’ve watched?

Are you ready for evaluation?

Not Yet?
Ok, I will Demonstrate you how.
 Prepare the ingredients
 Fry the ham
 Prepare the bread
 Spread mayonnaise
 Present the ham sandwich

Did you get it? I will give you time to practice. Are you done?
You may start now. Be careful of using your microwave oven.
Are you done?
Please bring your product to Quality Control Area

Based on the performance criteria checklist:

1. The flavor is balanced 
2. Looks appealing 
3. this time you do over cooked 

You perform your task correctly.

Since this is the last task for this core, I will put a check and mark C opposite your name
in the Achievement chart which means that you completed all the task under this core.

I will also put a check opposite your name in the last learning outcome of this core in the
progress chart.

You may now proceed to the institutional assessment area for the institutional
competency assessment.

INSTITUTIONAL ASSESSMENT AREA

In this assessment we will be using 2 assessment tools.
2. Written test- 30 item with passing score of 24 within 20 minutes to answer that.
You may start now. Are you done?
Now, let’s proceed to the demonstration.
3. 2. Demonstration- Mr, obsuna, you are required to perform mise-en place, prepare,
present and store egg sandwich in 1 hours. Please wear your PPE and observe safety.
4.
5. The tools, materials and equipment that you need are already here.
6.
You may start now.

RESULT:
Based from the result of your competency assessment, your score in written test is 25,
so you passed.
In the demonstration, you
 Prepare the ham
 Spread and present it
 Appropriately chose packaging materials with label and expiry date

These are the critical aspect of this competency so you also passed in this demonstration.

I will now write C opposite your name in the Progress Chart which means you are
Competent

and Receive this Certificate of Achievement.

You may now proceed to Core 6 prepare meat dishes. I will now move your name in the
Training Activity Matrix to your first task of this core

Please go to Learning Resource Area to read your CBLM, after that go to Practical
Work Area and proceed to Work Station 6. Later I will check your work

Mr. matthew
4th Scenario (Perform the last task of one core correctly, proceed to the next task
Mr. tumazar how are you? I’m good sir
Your task is to store grilled liempo

Are you ready for evaluation?

Please bring your product to Quality Control Area

Based on the performance criteria checklist:

1. Store grilled liempo in an air tightly container 

2. Label the container or wrapping with the date of preparation 

You perform your task correctly.

 I will put a check opposite your name in the Achievement chart under core 6
And move your name in the Training Activity Matrix from your current task to the next
Task.

You may now proceed to the next task

Yes ma’am.

Ms. Tumazar
5th Scenario (Perform the last task of the last core correctly. Take institutional
competency, take post test, evaluation and national assessment and exit the
program.

Mr. Enna how are you? I’m fine sir

So, your last task is to store chicken soup
Are you ready for evaluation Yes sir

Please bring your product to Quality Control Area

Based on the performance criteria checklist:

1. you stored it in Cellophane bags or zip lock in proper temperature 

2. you seal it tightly with label and expiry date 

You performed the task correctly.

Since this is the last task of the last core, I will put a check opposite your name in the
achievement chart which means you completed the entire task in this core.

I will also put a check opposite your name in the last learning outcome of this core in the
progress chart.

You may now proceed to the institutional assessment area for the institutional
competency assessment.

IN THE INSTITUTIONAL ASSESSMENT AREA

In this assessment, we will use 2 assessment tools:

 WRITTEN TEST-30 item test with passing score of 24. I will give you 2O minutes for this,
you may start now.

DEMONSTRATION- Ms. Tumazar, you are required to prepare, and store crab and corn
soup in 1 hour. Please wear your PPE and observe safety

The tools, materials and equipment that you need are provided here already.

You may start now.

Are you done?

RESULT
Based from the result of your competency assessment, your score in written test is 27, so
you passed.

In the demonstration, you:

1. Prepare crab and corn soup

2. Present it properly
3. Store it

These are critical aspects of this competency so you also passed in the demonstration.

Congratulations, you are competent in this core so

I will now write C opposite your name in the Progress Chart which means you are
Competent

and Receive this Certificate of Achievement.

EXIT

Ms, Tumazar you have 4 Certificates of Achievement, so you’re now finished this training

Please take this post-test so I may know how much you’ve learned from this training.

Please accomplish also this Program Evaluation Form for us to evaluate the effectiveness of
this training and serves as our basis in improving the next training.)
Thank you.

Your National Assessment will be on July 25, 2024. If you pass you will be issued a
National Certificate in COOKERY NC II. After the National Assessment, please return to
our school and claim your Certificate of Training.

Good luck in your assessment.

While waiting for the national assessment, please help your classmate in her task.

Thank you.