Class Progress Chart COOKERY 316 HOURS

BASI

responsibility within team

Speak English at a basic

Work as a team member

Complete relevant work-
Participate in workplace
meeting and discussion

Describe team role and

workplace information

Identify own role and

COMMUNICATION

Obtain and convey

related documents
PARTICIPATE IN

WORK IN TEAM
ENVIRONMENT
operational level
WORKPLACE

scope
No. Name of Trainee

1 AGUIRRE, KENNETH JAY C / / / C / / /

2 BALDEVISO, ARIAN JADE C / / / C / / /
3 CAMIT, CARLA MAE C / / / C / / /
4 DELFINADO, BRYLLE KIM C / / / C / / /
5 FERNANDEZ, BON LEANAR C / / / C / / /
6 GALIMBA, LEO C / / / C / / /
7 GALLEGO, MARK VINCENT C / / / C / / /
8 GUANCO, JOHN PAUL C / / / C / / /
9 GUANZON, REXTER JR. C / / / C / / /
10 GUARDAPIES, NESTOR JR. C / / / C / / /

JEAN CIELO J. JOVACON C Competent

Trainer NYC/NC Not yet Competent/Not Competent
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 Work effectively with

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colleagues

Work in socially diverse

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environment

PRACTICE CAREER
BASIC COMPETENCIES

PROFESSIONALISM

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C Integrate personal objectives

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with organizational goals

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Set and meet work priorities

Maintain professional growth

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and development

PRACTICE
OCCUPATIONAL HEALTH
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AND SAFETY
PROCEDURES
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Identify hazards and risks

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Evaluate hazards and risks

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Control hazards and risks

4 Maintain occupational
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health and safety awareness

Perform basic first-aid

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procedures
 Develop and update

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industry knowledge

Seek information on the

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industry

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Update industry knowledge

Develop and update local

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knowledge

Promote products and

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services to customers

Observe workplace
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/ hygiene procedures
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Follow hygiene procedures

Identify and prevent hygiene

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risks

Perform computer
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operations

Plan and prepare for task to

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be undertaken
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Input data into computer

Access information using

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computer
COMMON
 Produce/output data using

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computer system

Maintain computer

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equipment and systems

Perform workplace and

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safety practices
COMMON COMPETENCIES

Follow workplace

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procedures for health, safety
and security practices

Perform child protection

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duties relevant to the

tourism industry

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Observe and monitor people

Deal with emergency

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situations

Maintain safe personal

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presentation standards

Maintain a safe and secure

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workplace

Provide effective customer

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service
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Greet customer
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Identify needs of customers

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Deliver service to customer

 Handle queries through use

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of common business tools
and technology

Handle complaints/conflict

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situations, evaluation and
recommendations

CLEAN AND MAINTAIN

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KITCHEN PREMISES

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/ Clean, sanitize and store
equipment

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Clean and sanitize premises

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Dispose of waste

PREPARE STOCKS,
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SAUCES AND SOUPS

Prepare stocks, glazes and

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essences required for menu

items

Prepare stocks, glazes and

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essences required for menu

items

Prepare sauces required for

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menu items

Store and reconstitute

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stocks, sauces and soups

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PREPARE APPETIZERS
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Perform Mise’ en place

 Prepare a range of

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appetizers

Present a range of

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appetizers

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Store appetizers

PREPARE SALADS AND

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DRESSINGS

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Perform Mise en place

Prepare a variety salads and

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dressings

Present a variety of salads

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and dressings

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C Store salads and dressings

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PREPARE SANDWICHES
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Perform mise-en - place

Prepare a variety of
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sandwiches

Present a variety of
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sandwiches
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Store sandwiches
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PREPARE MEAT DISHES

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Perform Mise en place

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Cook meat cuts for service

Present meat cuts for

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service

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Store meat

PREPARE VEGETABLES

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DISHES

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Perform Mise en place

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Prepare vegetable dishes

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CORE COMPETENCIES

Present vegetable dishes

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C Store vegetables dishes

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PREPARE EGG DISHES

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Perform Mise en place

Prepare and cook egg

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dishes
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Present egg dishes

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Store egg dishes

PREPARE STARCH
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DISHES
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Perform Mise en place

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Prepare starch dishes

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Present Starch dishes

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Store Starch dishes

PREPARE POULTRY AND

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GAME DISHES

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Perform mise en place

Cook poultry and game

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dishes

Plate/present poultry and

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game dishes

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Store poultry and game

PREPARE SEAFOOD
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DISHES
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Perform mise en place

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Handle fish and seafood

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Cook fish and shellfish

Plate/Present fish and

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seafood
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Store fish and seafood

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PREPARE DESSERTS
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Perform mise en place

Prepare desserts and sweet

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sauces

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Plate/Present desserts

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Store desserts

PACKAGE PREPARED

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FOOD

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Select packaging materials

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Package food