Supervise

Work-Based
Learning

Date Developed:
Document No.
September 26, 2024 PTCM-TM1
Date Revised: Issued by:
COOKERY NC II November 9, 2024 Page 1
of 61
Developed by: Revision #
ROLIE S.
ANGCAHAN
FORM 4.1

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.
BASIC COMPETENCIES
CAN I…? YES NO
1. Participate in workplace communication
1.1 Obtain and convey workplace information 

1.2 Participate in workplace meetings and 

discussions
1.3 Complete relevant work related documents 

2. Work in a team environment

2.1 Describe team role and scope 

2.2 Identify own role and responsibility within 

team
2.3 Work as a team member 

3. Solve/Address general workplace problems

3.1 Identify routine problems 

3.2 Look for solutions to routine problems 

3.3 Recommend solutions to problems 

4. Develop career and life decisions

Date Developed:
Document No.
September 26, 2024 PTCM-TM1
Date Revised: Issued by:
COOKERY NC II November 9, 2024 Page 2
of 61
Developed by: Revision #
ROLIE S.
ANGCAHAN
 4.1 Manage one’s emotion 

4.2 Develop reflective practice 

4.3 Boost self-confidence and develop self- 

regulation
5. Contribute to workplace innovation
5.1 Identify opportunities to do things better
5.2 Discuss and develop ideas with others
5.3 Integrate ideas for change in the workplace.
6. Present Relevant information
6.1 Gather data/information
6.2 Assess gathered data/information
6.3 Record and present information
7. Practice Occupational Safety and health policies and
procedures
7.1 Identify OSH compliance requirements
7.2 Prepare OSH requirement for compliance
7.3 Perform tasks in accordance with relevant OSH
policies and procedures.
8. Exercise efficient and effective sustainable practices in the
workplace
8.1 Identify the efficiency and effectiveness of
resource utilization
8.2 Determine causes of inefficiency and/or
ineffectiveness of resource utilization
8.3 Convey ineffective environmental practices
9. Practice Entrepreneurial Skills in the Workplace
9.1 Apply entrepreneurial workplace best practices
9.2 Communicate entrepreneurial workplace best
practices
9.3 Implement cost-effective operations
COMMON COMPETENCIES
CAN I…? YES NO
1. Develop and update industry knowledge

Date Developed:
Document No.
September 26, 2024 PTCM-TM1
Date Revised: Issued by:
COOKERY NC II November 9, 2024 Page 3
of 61
Developed by: Revision #
ROLIE S.
ANGCAHAN
 I.1 Identify and access key resources of 
information on the industry
I.2 Access, apply and share industry information 

I.3 Update continuously relevant industry 

knowledge
2. Observe workplace hygiene procedures
1.1 Practice personal grooming and hygiene 

1.2 Practice safe and hygienic handling, storage 

and disposal of food, beverage, and materials
3. Perform computer operations
1.3 Identify and explain the functions, general 
features and capabilities of both hardware and
software
1.4 Prepare and use appropriate hardware and 
software according to task requirement
1.5 Use appropriate devices and procedures to 
transfer files/data
1.6 Produce accurate and complete data according 
to the requirements
1.7 Maintain computer system 

4. Perform workplace and safety practices

1.2 Practice workplace safety, security and 
hygiene systems, processes and operation
1.3 Responds appropriately to faults, problems 
and emergency situations
1.4 Maintain safe personal presentation standards 

5. Provide effective customer service

1.5 Apply effective verbal and non-verbal 
communication skills to respond to customer
needs
1.6 Provide prompt and quality service to 
customer
1.7 Handle queries promptly and correctly in line 
with enterprise procedures
1.8 Handle customer complaints, evaluation and 
recommendations

Date Developed:
Document No.
September 26, 2024 PTCM-TM1
Date Revised: Issued by:
COOKERY NC II November 9, 2024 Page 4
of 61
Developed by: Revision #
ROLIE S.
ANGCAHAN
 CORE COMPETENCIES
YES NO
1. Clean and maintain kitchen premises
1.1 Clean, sanitize and store equipment 

1.2 Clean and sanitize premises 

1.3 Dispose waste 

2 Prepare stocks, sauces and soups

2.1 Prepare stocks, glazes, essences required for menu 
items
2.2 Prepare soups required for menu item 

2.3 Prepare sauces required for menu items 

2.4 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 

3.4 Store appetizers 

4 Prepare salads and dressing

4.1 Perform mise en place 

4.2 Prepare variety of salads and dressings 

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 variety of sandwiches 

5.3 Present a variety of sandwiches 

5.4 Store sandwiches 

6 Prepare meat dishes

6.1 Perform Mise en place 

Date Developed:
Document No.
September 26, 2024 PTCM-TM1
Date Revised: Issued by:
COOKERY NC II November 9, 2024 Page 5
of 61
Developed by: Revision #
ROLIE S.
ANGCAHAN
6.2 Cook meat cuts for service 

6.3 Present meat cuts for service 

6.4 Store meat 

7 Prepare vegetable dishes

7.1 Perform Mise en place. 

7.2 Prepare vegetable dishes 

7.3 Present vegetable dishes 

7.4 Store vegetable 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 

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. 

10.3 Plate/present poultry and game 

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 

Date Developed:
Document No.
September 26, 2024 PTCM-TM1
Date Revised: Issued by:
COOKERY NC II November 9, 2024 Page 6
of 61
Developed by: Revision #
ROLIE S.
ANGCAHAN
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 prepared food

13.1 Select packaging materials 

13.2 Package food 

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.

Evidences/Proof of Current Competencies

Form 4.2:

Date Developed:
Document No.
September 26, 2024 PTCM-TM1
Date Revised: Issued by:
COOKERY NC II November 9, 2024 Page 7
of 61
Developed by: Revision #
ROLIE S.
ANGCAHAN
 Means of
Current competencies Proof/Evidence validating
BASIC COMPETENCIES
1. Participate in workplace communication
Obtain and convey  Transcript of  Submitted
workplace information records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Participate in workplace  Transcript of  Submitted
meetings and discussions records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment  Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Complete relevant work  Transcript of  Submitted
related documents records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
2. Work in a team environment
Describe team role and  Transcript of  Submitted
scope records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Identify own role and  Transcript of  Submitted
responsibility within team records original copy of
 Diploma diploma , TOR,
 Certificate of NC

Date Developed:
Document No.
September 26, 2024 PTCM-TM1
Date Revised: Issued by:
COOKERY NC II November 9, 2024 Page 8
of 61
Developed by: Revision #
ROLIE S.
ANGCAHAN
 employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Work as a team member  Transcript of  Submitted
records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
3. Solve/Address general workplace problems
Identify routine problems  Transcript of  Submitted
records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Look for solutions to  Transcript of  Submitted
routine problems records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Recommend solutions to  Transcript of  Submitted
problems records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
4. Develop career and life decisions
Manage one’s emotion  Transcript of  Submitted
records original copy of
 Diploma diploma , TOR,

Date Developed:
Document No.
September 26, 2024 PTCM-TM1
Date Revised: Issued by:
COOKERY NC II November 9, 2024 Page 9
of 61
Developed by: Revision #
ROLIE S.
ANGCAHAN
  Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Develop reflective practice  Transcript of  Submitted
records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Boost self-confidence and  Transcript of  Submitted
develop self-regulation records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
5. Contribute to workplace innovation
Identify opportunities to do  Transcript of  Submitted
things better records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Discuss and develop ideas  Transcript of  Submitted
with others records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Integrate ideas for change  Transcript of  Submitted
in the workplace. records original copy of
 Diploma diploma , TOR,

Date Developed:
Document No.
September 26, 2024 PTCM-TM1
Date Revised: Issued by: Page
COOKERY NC II November 9, 2024
10 of
Developed by: Revision # 61
ROLIE S.
ANGCAHAN
  Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration

6. Present Relevant information

Gather data/information  Transcript of Submitted

records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Assess gathered  Transcript of  Submitted
data/information records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Record and present  Transcript of  Submitted
information records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
7. Practice Occupational Safety and health policies and
procedures
Identify OSH compliance  Transcript of  Submitted
requirements records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration

Date Developed:
Document No.
September 26, 2024 PTCM-TM1
Date Revised: Issued by: Page
COOKERY NC II November 9, 2024
11 of
Developed by: Revision # 61
ROLIE S.
ANGCAHAN
Prepare OSH requirement  Transcript of Submitted

for compliance records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
National
 Assessment
Certificate  Written Exam
 Interview
 Demonstration
Perform tasks in  Transcript of  Submitted
accordance with relevant records original copy of
OSH policies and  Diploma diploma , TOR,
procedures.  Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
8. Exercise efficient and effective sustainable practices in the
workplace
Identify the efficiency and  Transcript of  Submitted
effectiveness of resource records original copy of
utilization  Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Determine causes of  Transcript of  Submitted
inefficiency and/or records original copy of
ineffectiveness of resource  Diploma diploma , TOR,
utilization  Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Convey ineffective  Transcript of  Submitted
environmental practices records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Date Developed:
Document No.
September 26, 2024 PTCM-TM1
Date Revised: Issued by: Page
COOKERY NC II November 9, 2024
12 of
Developed by: Revision # 61
ROLIE S.
ANGCAHAN
9. Practice Entrepreneurial Skills in the Workplace
Apply entrepreneurial  Transcript of  Submitted
workplace best practices records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Communicate  Transcript of  Submitted
entrepreneurial workplace records original copy of
best practices  Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Implement cost-effective  Transcript of  Submitted
operations records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
COMMON COMPETENCIES
1. Develop and update industry knowledge
Identify and access key  Transcript of  Submitted
resources of information on records original copy of
the industry  Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Access, apply and share  Transcript of  Submitted
industry information records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment

Date Developed:
Document No.
September 26, 2024 PTCM-TM1
Date Revised: Issued by: Page
COOKERY NC II November 9, 2024
13 of
Developed by: Revision # 61
ROLIE S.
ANGCAHAN
 Certificate  Written Exam
 Interview
 Demonstration
Update continuously  Transcript of  Submitted
relevant industry records original copy of
knowledge  Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
2. Observe Workplace Hygiene Procedures
Practice personal grooming  Transcript of  Submitted
and hygiene records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Practice safe and hygienic  Transcript of  Submitted
handling, storage and records original copy of
disposal of food, beverage,  Diploma diploma , TOR,
and materials  Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
3. Perform computer operations
Identify and explain the  Transcript of  Submitted
functions, general features records original copy of
and capabilities of both  Diploma diploma , TOR,
hardware and software  Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Prepare and use  Transcript of  Submitted
appropriate hardware and records original copy of
software according to task  Diploma diploma , TOR,
requirement  Certificate of NC
employment Institutional
Date Developed:
Document No.
September 26, 2024 PTCM-TM1
Date Revised: Issued by: Page
COOKERY NC II November 9, 2024
14 of
Developed by: Revision # 61
ROLIE S.
ANGCAHAN
  National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Use appropriate devices  Transcript of  Submitted
and procedures to transfer records original copy of
files/data  Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Produce accurate and  Transcript of  Submitted
complete data according to records original copy of
the requirements  Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Maintain computer system  Transcript of  Submitted
records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
4. Perform workplace and safety practices
Practice workplace safety,  Transcript of  Submitted
security and hygiene records original copy of
systems, processes and  Diploma diploma , TOR,
operation  Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Responds appropriately to  Transcript of  Submitted
faults, problems and records original copy of
emergency situations  Diploma diploma , TOR,
 Certificate of NC
employment Institutional

Date Developed:
Document No.
September 26, 2024 PTCM-TM1
Date Revised: Issued by: Page
COOKERY NC II November 9, 2024
15 of
Developed by: Revision # 61
ROLIE S.
ANGCAHAN
  National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Maintain safe personal  Transcript of  Submitted
presentation standards records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
5. Provide effective customer service
Apply effective verbal and  Transcript of  Submitted
non-verbal communication records original copy of
skills to respond to  Diploma diploma , TOR,
customer needs  Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Provide prompt and quality  Transcript of  Submitted
service to customer records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Handle queries promptly  Transcript of  Submitted
and correctly in line with records original copy of
enterprise procedures  Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Handle customer  Transcript of  Submitted
complaints, evaluation and records original copy of
recommendations  Diploma diploma , TOR,
 Certificate of NC
employment Institutional

Date Developed:
Document No.
September 26, 2024 PTCM-TM1
Date Revised: Issued by: Page
COOKERY NC II November 9, 2024
16 of
Developed by: Revision # 61
ROLIE S.
ANGCAHAN
  National Assessment
Certificate  Written Exam
 Interview
 Demonstration
CORE COMPETENCIES
1. Clean and maintain kitchen premises
Clean, sanitize and store  Transcript of  Submitted
equipment records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Clean and sanitize  Transcript of  Submitted
premises records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Dispose waste  Transcript of  Submitted
records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
2. Prepare stocks, sauces and soups
Prepare stocks, glazes,  Transcript of  Submitted
essences required for menu records original copy of
items  Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Prepare soups required for  Transcript of  Submitted
menu item records original copy of

Date Developed:
Document No.
September 26, 2024 PTCM-TM1
Date Revised: Issued by: Page
COOKERY NC II November 9, 2024
17 of
Developed by: Revision # 61
ROLIE S.
ANGCAHAN
  Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Prepare sauces required for  Transcript of  Submitted
menu items records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Store and reconstitute  Transcript of  Submitted
stocks, sauces and soups. records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
3. Prepare appetizers
Perform mise’ en place  Transcript of  Submitted
records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Prepare a range of  Transcript of  Submitted
appetizers records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Present a range of  Transcript of  Submitted
appetizers records original copy of

Date Developed:
Document No.
September 26, 2024 PTCM-TM1
Date Revised: Issued by: Page
COOKERY NC II November 9, 2024
18 of
Developed by: Revision # 61
ROLIE S.
ANGCAHAN
  Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Store appetizers  Transcript of  Submitted
records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
4. Prepare salads and dressing
Perform mise en place  Transcript of  Submitted
records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Prepare variety of salads  Transcript of  Submitted
and dressings records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Present a variety of salads  Transcript of  Submitted
and dressings records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Store salads and dressings  Transcript of  Submitted
records original copy of

Date Developed:
Document No.
September 26, 2024 PTCM-TM1
Date Revised: Issued by: Page
COOKERY NC II November 9, 2024
19 of
Developed by: Revision # 61
ROLIE S.
ANGCAHAN
  Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
5. Prepare sandwiches
Perform Mise en place  Transcript of  Submitted
records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Prepare variety of  Transcript of  Submitted
sandwiches records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Present a variety of  Transcript of  Submitted
sandwiches records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
1.1. Store sandwiches  Transcript of  Submitted
records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
6. Prepare meat dishes
Perform Mise en place  Transcript of  Submitted
Date Developed:
Document No.
September 26, 2024 PTCM-TM1
Date Revised: Issued by: Page
COOKERY NC II November 9, 2024
20 of
Developed by: Revision # 61
ROLIE S.
ANGCAHAN
 records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Cook meat cuts for service  Transcript of  Submitted
records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Present meat cuts for  Transcript of  Submitted
service records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Store meat  Transcript of  Submitted
records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
7. Prepare vegetable dishes
Perform Mise en place.  Transcript of  Submitted
records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Prepare vegetable dishes  Transcript of  Submitted

Date Developed:
Document No.
September 26, 2024 PTCM-TM1
Date Revised: Issued by: Page
COOKERY NC II November 9, 2024
21 of
Developed by: Revision # 61
ROLIE S.
ANGCAHAN
 records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Present vegetable dishes  Transcript of  Submitted
records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Store vegetable dishes  Transcript of  Submitted
records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
8. Prepare egg dishes
Perform Mise en place  Transcript of  Submitted
records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Prepare and cook egg  Transcript of  Submitted
dishes records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Present egg dishes  Transcript of  Submitted
records original copy of
Date Developed:
Document No.
September 26, 2024 PTCM-TM1
Date Revised: Issued by: Page
COOKERY NC II November 9, 2024
22 of
Developed by: Revision # 61
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  Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Store egg dishes  Transcript of  Submitted
records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
9. Prepare starch dishes
Perform mise en place  Transcript of  Submitted
records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Prepare starch dishes  Transcript of  Submitted
records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Present starch dishes  Transcript of  Submitted
records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Store starch dishes  Transcript of  Submitted
records original copy of

Date Developed:
Document No.
September 26, 2024 PTCM-TM1
Date Revised: Issued by: Page
COOKERY NC II November 9, 2024
23 of
Developed by: Revision # 61
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  Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
10. Prepare poultry and game dishes
Perform mise en place  Transcript of  Submitted
records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Cook poultry and game.  Transcript of  Submitted
records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Plate/present poultry and  Transcript of  Submitted
game records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Store poultry and game  Transcript of  Submitted
records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
11. Prepare seafood dishes
Perform mise en place  Transcript of  Submitted
Date Developed:
Document No.
September 26, 2024 PTCM-TM1
Date Revised: Issued by: Page
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24 of
Developed by: Revision # 61
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 records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Handle fish and seafood  Transcript of  Submitted
records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Cook fish and shellfish  Transcript of  Submitted
records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Plate/present fish and  Transcript of  Submitted
seafood records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Store fish and seafood  Transcript of  Submitted
records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
12. Prepare desserts
Perform mise en place  Transcript of  Submitted

Date Developed:
Document No.
September 26, 2024 PTCM-TM1
Date Revised: Issued by: Page
COOKERY NC II November 9, 2024
25 of
Developed by: Revision # 61
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 records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Prepare desserts and sweet  Transcript of  Submitted
sauces records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Plate/present desserts  Transcript of  Submitted
records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Store desserts  Transcript of  Submitted
records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
13. Package prepared food
Select packaging materials  Transcript of  Submitted
records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration
Package food  Transcript of  Submitted

Date Developed:
Document No.
September 26, 2024 PTCM-TM1
Date Revised: Issued by: Page
COOKERY NC II November 9, 2024
26 of
Developed by: Revision # 61
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 records original copy of
 Diploma diploma , TOR,
 Certificate of NC
employment Institutional
 National Assessment
Certificate  Written Exam
 Interview
 Demonstration

Date Developed:
Document No.
September 26, 2024 PTCM-TM1
Date Revised: Issued by: Page
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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 4.3 Summary of Current Competencies versus Required

Competencies

Required Units of Current Training

Competency/Learning Competencies Gaps/Requiremen
Outcomes based on ts
CBC
BASIC COMPETENCIES
1. Participate in workplace communication
Obtain and convey Obtain and convey
workplace information workplace
information
Participate in workplace Participate in
meetings and discussions workplace meetings
and discussions
Complete relevant work
related documents
2. Work in a team environment
Describe team role and Obtain and convey
scope workplace
information
Identify own role and Describe team role
responsibility within team and scope
Work as a team member
3. Solve/Address general workplace problems
Identify routine problems Identify routine
problems
Look for solutions to Look for solutions to
routine problems routine problems
Recommend solutions to Recommend
problems solutions to
problems

Date Developed:
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September 26, 2024 PTCM-TM1
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4. Develop career and life decisions
Manage one’s emotion Manage one’s
emotion
Develop reflective Develop reflective
practice practice
Boost self-confidence and Boost self-
develop self-regulation confidence and
develop self-
regulation
5. Contribute to workplace innovation
Identify opportunities to Identify
do things better opportunities to do
things better
Discuss and develop Discuss and develop
ideas with others ideas with others
Integrate ideas for Integrate ideas for
change in the workplace. change in the
workplace.
6. Present Relevant information
Gather data/information Gather
data/information
Assess gathered Assess gathered
data/information data/information
Record and present Record and present
information information
7. Practice Occupational Safety and health policies and
procedures
Identify OSH compliance Identify OSH
requirements compliance
requirements
Prepare OSH requirement Prepare OSH
for compliance requirement for
compliance
Perform tasks in Perform tasks in
accordance with relevant accordance with
OSH policies and relevant OSH
procedures. policies and
procedures.
8. Exercise efficient and effective sustainable practices in the
workplace

Date Developed:
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Identify the efficiency and Identify the
effectiveness of resource efficiency and
utilization effectiveness of
resource utilization
Determine causes of Determine causes
inefficiency and/or of inefficiency
ineffectiveness of and/or
resource utilization ineffectiveness of
resource utilization
Convey ineffective Convey ineffective
environmental practices environmental
practices
9. Practice Entrepreneurial Skills in the Workplace
Apply entrepreneurial Apply
workplace best practices entrepreneurial
workplace best
practices
Communicate Communicate
entrepreneurial entrepreneurial
workplace best practices workplace best
practices
Implement cost-effective Implement cost-
operations effective operations
COMMON COMPETENCIES
1. Develop and update industry knowledge
1.1. Identify and access Identify and access
key resources of key resources of
information on the information on the
industry industry
1.1. Access, apply and Access, apply and
share industry share industry
information information
1.2. Update Update
continuously continuously
relevant industry relevant industry
knowledge knowledge
2. Observe workplace hygiene procedures
2.1. Practice personal Practice personal
grooming and grooming and
hygiene hygiene

Date Developed:
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September 26, 2024 PTCM-TM1
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 2.2. Practice safe and Practice safe and
hygienic handling, hygienic handling,
storage and storage and
disposal of food, disposal of food,
beverage, and beverage, and
materials materials
2. 3. Perform computer operations
3.1. Identify and explain Identify and explain
the functions, the functions,
general features general features
and capabilities of and capabilities of
both hardware and both hardware and
software software
3.2. Prepare and use Prepare and use
appropriate appropriate
hardware and hardware and
software according software according
to task requirement to task requirement
3.3. Use appropriate Use appropriate
devices and devices and
procedures to procedures to
transfer files/data transfer files/data
3.4. Produce accurate Produce accurate
and complete data and complete data
according to the according to the
requirements requirements
3.5. Maintain computer Maintain computer
system system
4. Perform workplace and safety practices
4.1. Practice workplace Practice workplace
safety, security and safety, security and
hygiene systems, hygiene systems,
processes and processes and
operation operation
4.2. Responds Responds
appropriately to appropriately to
faults, problems faults, problems
and emergency and emergency
situations situations
4.2. Maintain safe Maintain safe
personal personal
presentation presentation

Date Developed:
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 standards standards
5. Provide effective customer service
5.2. Apply effective Apply effective
verbal and non- verbal and non-
verbal verbal
communication communication
skills to respond to skills to respond to
customer needs customer needs
5.1. Provide prompt and Provide prompt and
quality service to quality service to
customer customer
5.3. Handle queries Handle queries
promptly and promptly and
correctly in line correctly in line with
with enterprise enterprise
procedures procedures
5.2. Handle customer Handle customer
complaints, complaints,
evaluation and evaluation and
recommendations recommendations
CORE COMPETENCIES
1. Clean and maintain kitchen premises
1.1. Clean, sanitize and Clean, sanitize and
store equipment store equipment
1.2. Clean and sanitize Clean and sanitize
premises premises
1.1. Dispose waste Dispose waste
2. Prepare stocks, sauces and soups
2.1. Prepare stocks, Prepare stocks,
glazes, essences glazes, essences
required for menu required for menu
items items
2.2. Prepare soups Prepare soups
required for menu required for menu
item item
2.3. Prepare sauces Prepare sauces
required for menu required for menu
items items
4.3 Store and Store and
reconstitute stocks, reconstitute stocks,

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 sauces and soups. sauces and soups.
3. Prepare appetizers
3.1. Perform mise’ en Perform mise’ en
place place
3.2. Prepare a range of Prepare a range of
appetizers appetizers
3.3 Present a range of Present a range of
appetizers appetizers
3.4 Store appetizers Store appetizers
4. Prepare salads and dressing
4.1. Perform mise en Perform mise en
place place
4.2. Prepare variety Prepare variety of
of salads and salads and
dressings dressings
4.3. Present a variety Present a variety of
of salads and salads and
dressings dressings
4.4. Store salads and Store salads and
dressings dressings
5. Prepare sandwiches
5.1. Perform Mise en Perform Mise en
place place
5.2. Prepare variety of Prepare variety of
sandwiches sandwiches
5.3. Present a variety of Present a variety of
sandwiches sandwiches
5.4. Store sandwiches Store sandwiches
6. Prepare meat dishes
6.1. Perform Mise en Perform Mise en
place place
6.2. Cook meat cuts for Cook meat cuts for
service service
6.3. Present meat cuts Present meat cuts
for service for service
6.4. Store meat Store meat
7. Prepare vegetable dishes

Date Developed:
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September 26, 2024 PTCM-TM1
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7.1. Perform Mise en Perform Mise en
place. place.
7.2. Prepare vegetable Prepare vegetable
dishes dishes
7.3. Present vegetable Present vegetable
dishes dishes
7.4. Store vegetable Store vegetable
dishes dishes
8. Prepare egg dishes
8.1. Perform Mise en Perform Mise en
place place
8.2. Prepare and cook Prepare and cook
egg dishes egg dishes
8.3. Present egg dishes Present egg dishes
8.4. Store egg dishes Store egg dishes
9. Prepare starch dishes
9.1. Perform mise en Perform mise en
place place
9.2. Prepare starch Prepare starch
dishes dishes
9.3. Present starch Present starch
dishes dishes
9.4. Store starch dishes Store starch dishes
10. Prepare poultry and game dishes
10.1. Perform mise en Perform mise en
place place
10.2. Cook poultry and Cook poultry and
game. game.
10.3. Plate/present Plate/present
poultry and game poultry and game
10.4. Store poultry and Store poultry and
game game
11. Prepare seafood dishes
11.1. Perform mise en Perform mise en
place place
11.2. Handle fish and Handle fish and
seafood seafood

Date Developed:
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 11.3. Cook fish and Cook fish and
shellfish shellfish
11.4. Plate/present fish Plate/present fish
and seafood and seafood
11.5. Store fish and Store fish and
seafood seafood
12. Prepare desserts
12.1. Perform mise en Perform mise en
place place
12.2. Prepare desserts Prepare desserts
and sweet sauces and sweet sauces
12.3. Plate/present Plate/present
desserts desserts
12.4. Store desserts Store desserts
13. Package prepared food
13.1. Select packaging Select packaging
materials materials
13.2. Package food 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.

Date Developed:
Document No.
September 26, 2024 PTCM-TM1
Date Revised: Issued by: Page
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 Form No. 1.4: Training Needs

Training Needs Module Nominal Duration

Title/Module of
(Learning Outcomes)
Instruction
3.5 Perform mise’ en
place
3.6 Prepare a variety of
Preparing salad and
salad and dressings
dressings 24 hours
3.7 Present a variety of
salad and dressings
3.8 Store salad and
dressings

Date Developed:
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September 26, 2024 PTCM-TM1
Date Revised: Issued by: Page
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 MEMORANDUM OF AGREEMENT

KNOW ALL MEN BY THESE PRESENTS:

This Memorandum of Agreement (MOA) made and entered into, by and

between:

SUGARJOY CATERING SERVICES, is duly constituted and registered

operating under the laws of the Philippines, with principal address at
Liong, Dumanjug, Cebu, represented in this Agreement by its OWNER,
FILIPINO, of legal age, and hereinafter referred to as the “COMPANY’.
And
The ALPUERTO-ZOZOBRADO (A-Z) EDUCATIONAL CENTER. INC, with
School Identification Number 409764 a private high school, with
principal address at Liong Dumanjug Cebu, represented in this Agreement
by its School Principal, CASIANO S. GICALE, FILIPINO of legal age, and
hereinafter referred to as the SCHOOL;

WITNESSETH:
WHEREAS, the SUGARJOY CATERING SERVICES, aim to help the
student by providing them with the quality education that will provide
them with employable technical skills and proper work ethics.

WHEREAS, the ALPUERTO-ZOZOBRADO (A-Z) EDUCATIONAL

CENTER. INC, is a private institution mandated to formulate, implement,
and coordinate policies, plans, programs and projects in the areas of
formal and non-formal basic education; supervise all elementary and
secondary education institutions, including alternative learning system,
and provide for the establishment and maintenance of a complete,
adequate, and integrated system of basic education relevant to the goals
of national development;

NOW, THEREFORE, for and in consideration of the above premises, both

parties, hereby agree as follows:

A. NATURE AND SCOPE OF PARTNERSHIP

1. SUGARJOY CATERING SERVICES and ALPUERTO-ZOZOBRADO (A-

Z) EDUCATIONAL CENTER. INC will work as partners in the
technical training of trainees in Bread and Pastry Production NC
II.
2. SUGARJOY CATERING SERVICES and ALPUERTO-ZOZOBRADO (A-
Z) EDUCATIONAL CENTER. INC commit to enable the student-

Date Developed:
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 trainees to quality at least for entry-level job requirements in
industry.
3. SUGARJOY CATERING SERVICES and ALPUERTO-ZOZOBRADO (A-
Z) EDUCATIONAL CENTER. INC shall follow the training program
registered in the UTPRAS including its duration and schedule.
Training shall start on November 3, 2024 to undergo a 240 hours
of On the Job Training in your company.

B. FUNCTIONS AND RESPONSIBILITIES OF SUGARJOY CATERING

SERVICES

1. Exercise general supervision over the training program

2. Designate a coordinator who will closely monitor the training
program.
3. Conduct mandatory assessment of trainees.
4. Issue certificate of training to the graduates of the program.
5. Undertake such other function to ensure the success of the
program.

C. FUNCTIONS AND RESPONSIBILITIES OF ALPUERTO-ZOZOBRADO (A-

Z) EDUCATIONAL CENTER. INC

1. Select and screen scholars/trainees.

2. Provide trainees uniform, supplies and training consumables
necessary to ensure the successful implementation of the
program.
3. Sugarjoy Catering Services the training fee and assessment fee
4. Pay the honoraria of the trainer for the duration of the training.
5. Designate an individual who will work closely with the school
coordinator regarding training activities.
6. Undertake such other functions to ensure smooth
implementation of the program.

D. MISCELLANEOUS PROVISIONS

1. The parties pledge to cooperate with each other to perform their

respective obligations under the agreement.
2. In case of injury resulting from accident related to the training,
SUGARJOY CATERING SERVICES liability shall be limited to the
school’s accident insurance plan.
3. This agreement may be amended or modified only through a written
instrument duly signed and executed by the parties. This
Memorandum of Agreement will commence upon signing.

Date Developed:
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September 26, 2024 PTCM-TM1
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IN WITNESS WHEREOF, the parties have signed the Memorandum of
Agreement this November 3, 2024 at SUGARJOY CATERING SERVICES.

Sugarjoy Catering Services

Alpuerto - Zozobrado
Educational Center Inc.
By :

By:
MAE Z. BUNYI
Owner
MINERVA A. ZOZOBRADO
Founder/Owner

WITNESSED BY:
SERGIO A. ZOZOBRADO
Company Supervisor

Date Developed:
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September 26, 2024 PTCM-TM1
Date Revised: Issued by: Page
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 TRAINING PLAN

Qualification: COOKERY NC II
Mode
Trainees’ Facilities/ Assessm Date
Training of
Training Staff Tools and Venue ent and
Activity/Task Trainin
Requirements Equipment Method Time
g
Preliminary  Conduct Trainer: Day 1
activities orientation Rolie Alpuerto- Observatio 8am to
Angcahan Zozobrado n 4pm
 Mission/vision (A-Z)
Educational
 Orientation of Center. Inc
trainees
Job
 Company policy Shadowi
ng
 Values Supervisor  Laptop
information :  Project
Sergio A. or
 Proper Zozobrado  MOA
discipline

 Conduct on site
visit

Document No. PTCM-

Date Developed: TM1
September 26, 2024
Date Revised: Issued by:
COOKERY NC II November 9, 2024 Page 40
of 61
Developed by: Revision #
ROLIE S. ANGCAHAN
Prepare Salad an Dressing

 Clean and Job Trainer:  Compute Sugarjoy  Direct Day 2-

maintain the Shadowi Lloyd r Catering Obser 10
 Perform mise’
area of kitchen ng Andrew  Internet Services vation 8am to
en place
tools and Yamon  PPE 4pm
equipment in  Cleaning
Preparing Salad material
and Dressings s
and select and  Cleaning Demonst
identify the agents ration
compatible  Sanitizin
dressings for g agents
vegetable  Kitchen
salad. Supervisor tools and
: Mae Z. equipme
Bunyi nt

 Prepare the Job Trainer:  PPE Sugarjoy  Direct Day 10-

ingredients use Shadowi Lloyd  Mixing Catering Obser 15
 Prepare a
in vegetable ng Andrew Bowl Services vation 8am to
variety of salad
salad, be Yamon  Spatula 4pm
and dressings
familiar with  spoon
nutritional  fork
values of  bread
vegetable salad toaster  Demo
and its  Kitchen nstrati
nutrients and tools, on
determine the utensils
suitable and
Document No. PTCM-
Date Developed: TM1
September 26, 2024
Date Revised: Issued by:
COOKERY NC II November 9, 2024 Page 41
of 61
Developed by: Revision #
ROLIE S. ANGCAHAN
 dressing equipme
combinations Supervisor nt
for use in :
vegetable Mae Z.
salad. Bunyi
 Present a Job Trainer:  PPE Sugarjoy  Direct Day 15-
variety salad Shadowi Lloyd  plates Catering Obser 20
 Present a
such as ng Andrew  spoon Services vation 8am to
variety of salad
vegetable salad Yamon  fork 4pm
and dressings
using variety  tissue
and suitable paper
dressing  chopping
 measurin  Demo
g cups nstrati
 measure on
spoons
board
Supervisor  bowls
: Mae Z.
Bunyi

 Utilize the Job Trainer:  PPE Sugarjoy  Direct Day 20-

quality Shadowi Lloyd  plates Catering Obser 30
trimming ng Andrew  spoon Services vation 8am to
 Store salad and ingredients and Yamon  fork 4pm
dressings other leftovers  tissue
and keeping paper
vegetable salad  chopping
and dressings board  Demo
in appropriate bowls nstrati

Document No. PTCM-

Date Developed: TM1
September 26, 2024
Date Revised: Issued by:
COOKERY NC II November 9, 2024 Page 42
of 61
Developed by: Revision #
ROLIE S. ANGCAHAN
 conditions to  Refrigera on
maintain tor
freshness and Supervisor  Chiller
quality : Mae Z.  Containe
vegetable salad Bunyi r for
dressing
s
 Clear
bottle
 Canner
 Bottle
capper
 Kitchen
tools,
utensils
and
equipme
nt

Document No. PTCM-

Date Developed: TM1
September 26, 2024
Date Revised: Issued by:
COOKERY NC II November 9, 2024 Page 43
of 61
Developed by: Revision #
ROLIE S. ANGCAHAN
 Technical Education and Skills Development Authority
TRAINEE’S RECORD BOOK

Trainee’s No. TESDA 09-07-24

NAME: Shealtel R. Famor

QUALIFICATION: COOKERY NC II
TRAINING DURATION: 160 hours
TRAINER: Lloyd Andrew Yamon

Instructions:
This Trainees’ Record Book (TRB) is intended to serve as record of all accomplishment/task/activities while undergoing
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 that all its contents are viably entered by both the trainees and instructor.

Document No. PTCM-

Date Developed: TM1
September 26, 2024
Date Revised: Issued by:
COOKERY NC II November 9, 2024 Page 44
of 61
Developed by: Revision #
ROLIE S. ANGCAHAN
 The Trainees’ Record Book contains all the required competencies in your chosen qualification. All you have to do 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 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 accomplish the task and confirmed by the instructor.
It is of great importance that the content should be 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 same to the Vocational Instruction Supervisor (VIS) and shall form
part of the permanent trainee’s document on file.

THANK YOU.
NOTES:

__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________

Document No. PTCM-

Date Developed: TM1
September 26, 2024
Date Revised: Issued by:
COOKERY NC II November 9, 2024 Page 45
of 61
Developed by: Revision #
ROLIE S. ANGCAHAN
Unit of Competency: PREPARE SALAD AND DRESSINGS
COOKERY NC LEVEL II
Learning Task/Activity Required Date Accomplished Instructors
Outcome Remarks
 Perform  Clean and maintain the area of kitchen tools and November 30, 2024 Competent
mise’ en equipment in Preparing Salad and Dressings and select and
place identify the compatible dressings for vegetable salad.

 Prepare the ingredients use in vegetable salad, be familiar November 30, 2023 Competent
with nutritional values of vegetable salad and its nutrients
 Prepare
and determine the suitable dressing combinations for use
a variety
in vegetable salad.
of salad
and
dressing
s
 Present a variety salad such as vegetable salad using November 30, 2023 Competent
variety and suitable dressing
 Present
a variety
of salad
and
dressing
s

 Utilize the quality trimming ingredients and other leftovers November 30, 2023 Competent
and keeping vegetable salad and dressings in appropriate
 Store
conditions to maintain freshness and quality vegetable
salad
Document No. PTCM-
Date Developed: TM1
September 26, 2024
Date Revised: Issued by:
COOKERY NC II November 9, 2024 Page 46
of 61
Developed by: Revision #
ROLIE S. ANGCAHAN
 and salad.
dressing
s

__________________ ___________________
Trainee’s Signature Trainer’s Signature

Document No. PTCM-

Date Developed: TM1
September 26, 2024
Date Revised: Issued by:
COOKERY NC II November 9, 2024 Page 47
of 61
Developed by: Revision #
ROLIE S. ANGCAHAN
 TRAINEE’S PROGRESS SHEET

Name : Shealtel Famor Trainer : Rolie S. Angcahan

Nominal
Qualification : COOKERY NC II : 240 hours
Duration
Trainee’s Supervis
Training Date Date
Units of Competency Training Activity Rating Initial or’s
Duration Started Finished
Initial
  Perform mise’ en  Clean and 240 hours November November Competent
place maintain the 3, 2024 30, 2024
area of kitchen
tools and
equipment in
Preparing Salad
and Dressings
and select and
identify the
compatible
dressings for
Cucumber salad.

 Prepare the November November Competent

ingredients use 3, 2024 30, 2024
 Prepare a variety
in Cucumber
of salad and
salad, be familiar
dressings
with nutritional
values of
Cucumber salad
Document No. PTCM-
Date Developed: TM1
September 26, 2024
Date Revised: Issued by:
COOKERY NC II November 9, 2024 Page 48
of 61
Developed by: Revision #
ROLIE S. ANGCAHAN
 and its nutrients
and determine
the suitable
dressing
combinations for
use in cucumber
salad.
 Present a variety November November Competent
salad such as 3, 2024 30, 2024
 Present a variety
vegetable salad
of salad and
using variety
dressings
and suitable
dressing
 Utilize the November November Competent
quality trimming 3, 2024 30, 2024
 Store salad and
ingredients and
dressings
other leftovers
Keeping salad
and dressings in
appropriate
conditions to
maintain
freshness and
quality
240
Total hours

Document No. PTCM-

Date Developed: TM1
September 26, 2024
Date Revised: Issued by:
COOKERY NC II November 9, 2024 Page 49
of 61
Developed by: Revision #
ROLIE S. ANGCAHAN
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 rating.

Document No. PTCM-

Date Developed: TM1
September 26, 2024
Date Revised: Issued by:
COOKERY NC II November 9, 2024 Page 50
of 61
Developed by: Revision #
ROLIE S. ANGCAHAN
 TRAINING SESSION EVALUATION

Instructions:
This post-training evaluation instrument is intended to measure how
satisfactorily your trainer has done his job during the whole duration of
your training. Please give your honest rating by checking on the
corresponding cell of your response. Your answers will be treated with
utmost confidentiality.
Use the following rating scales:
5 - Outstanding
4 - Very Good/Very Satisfactory
3 – Good/Adequate
2 – Fair/Satisfactory
1 – Poor/Unsatisfactory
TRAINER/INSTRUCTOR
1 2 3 4 5
Name of Trainer: Inna Marie S. Garbo
1. Orients trainees about CBT, the use of CBLM
✔
and the evaluation system
2. Discusses clearly the unit of competencies and
outcomes to be attained at the start of every ✔
module
3. Exhibits mastery of the subject/course he is
✔
teaching
4. Motivates and elicits active participation from
✔
the students or trainees
5. Keeps records of evidence/s of competency
✔
attainment of each student/trainees
6. Instill value of safety and orderliness in the
✔
classrooms and workshops
7. Instills the value of teamwork and positive work
✔
values
8. Instills good grooming ✔
9. Instills value of time ✔
Date Document
Developed:
September
No. PTCM-
26, 2024 TM1
COOKERY
Date Issue Pag
Revised:
NC II November d by: e
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10. Quality of voice while teaching ✔
11. Clarity of language/dialect used in teaching ✔
12. Provides extra attention to trainees and
✔
students with specific learning needs.
13. Attends classes regularly and promptly ✔
14. Shows energy and enthusiasm while teaching ✔
15. Maximizes use of training supplies and
✔
materials
16. Dresses appropriately ✔
17. Shows empathy ✔
18. Demonstrates self-control ✔

This post-training evaluation instrument is intended to measure how

satisfactorily your trainer prepared and facilitated your training. Please
give your honest rating by checking on the corresponding cell of your
response. Your answers will be treated with utmost confidentiality.
Use the following rating scales:

Name of Trainer: ROLIE S. ANGCAHAN

1 2 3 4 5
PREPARATION
Workshop layout conforms within the components of a
1 ✔
CBT workshop.
2 Number of CBLM is sufficient. ✔
3 Objectives of every training session are well explained. ✔
4 Expected activities / outputs are clarified. ✔
DESIGN AND DELIVERY
1 Course contents are sufficient to attain objectives. ✔
2 CBLM are logically organized and presented. ✔
Information sheets are comprehensive in providing
3 ✔
required knowledge.
Examples, illustrations and demonstration help you
4 ✔
learn.
Date Document
Developed:
September
No. PTCM-
26, 2024 TM1
COOKERY
Date Issue Pag
Revised:
NC II November d by: e
9, 2024 52
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 Practice exercises like Task/Job Sheet are sufficient to
5 ✔
learn required skills.
Valuable knowledge is learned through the content of
6 ✔
the course.
7 Training methodologies are effective. ✔
Assessment methods and evaluation system are
8 ✔
suitable for the trainees and the competency
Recording of achievements and competencies acquired
9 ✔
is prompt and comprehensive.
Feedback about the performance of learners is given
10 ✔
immediately.
TRAINING FACILITIES/ RESOURCES
1 Training resources are adequate. ✔
2 Training venue is conducive and appropriate. ✔
3 Equipment, supplies and materials are sufficient. ✔
Equipment, supplies and materials are suitable and
4 ✔
appropriate.
5 Promptness in providing supplies and materials ✔
SUPPORT STAFF
1 Support staff is accommodating. ✔

Comments/ Suggestions:

Accomplished FAMOR, SHEALTEL RICONALLA

by:
Name of Trainee

Date Document
Developed:
September
No. PTCM-
26, 2024 TM1
COOKERY
Date Issue Pag
Revised:
NC II November d by: e
9, 2024 53
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 SUPERVISED INDUSTRY TRAINING ON LEARNERSHIP
PROGRAM TRAINING EVALUATION FORM

Dear Trainees:
The following questionnaire is designed to evaluate the effectiveness of
the Supervised Industry Training (SIT) or On-the-Job Training (OJT) you
had with the Industry Partner Sugar Joy Catering Services. Please
check (√) the appropriate box corresponding to your rating for each
question asked. The results of this evaluation shall serve as a basis for
improving the design and management of the SIT in SICAT to maximize
the benefits of the said Program. Thank you for your cooperation.
Use the following rating scales:
5 - Outstanding
4 - Very Good/Very Satisfactory
3 – Good/Adequate
2 – Fair/Satisfactory
1 – Poor/Unsatisfactory

Item RATING
Question
No.
INSTITUTIONAL EVALUATION 1 2 3 4 5 N/A
Has Sugar Joy Catering Services
conducted an orientation about the
1 LEARNERSHIP program, the
requirements and preparations needed
and its expectations?
2 Has Sugar Joy Catering Services
provided the necessary assistance such
as referrals or recommendations in
finding the company for your
Date Document
Developed:
September
No. PTCM-
26, 2024 TM1
COOKERY
Date Issue Pag
Revised:
NC II November d by: e
9, 2024 54
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 LEARNERSHIP program?
Has Sugar Joy Catering Services showed
coordination with A-Z in the design and
3 supervision of your LEARNERSHIP
program?
Has your in-school training adequate to
4 undertake Sugar Joy Catering Services
assignment and its challenges?
Has Sugar Joy Catering Services.
5 monitored your progress in the
Industry?
Has the supervision been effective in
achieving your LEARNERSHIP PROGRAM
6 objectives and providing feedbacks
when necessary?
Did Sugar Joy Catering Services conduct
7 assessment of your LEARNERSHIP
PROGRAM upon completion?
Were you provided with the results of
the A-Z Educational Center Inc. and
8 Sugar Joy Catering Services assessment
of your LEARNERSHIP PROGRAM?
Comments/Suggestions:

Item RATING
Question
No.
INDUSTRY PARTNER 1 2 3 4 5 N/A
Was A-Z Educational Center Inc.
1 appropriate for your type of training
required and/or desired?
2 Has A-Z Educational Center Inc.
designed the training to meet your

Date Document
Developed:
September
No. PTCM-
26, 2024 TM1
COOKERY
Date Issue Pag
Revised:
NC II November d by: e
9, 2024 55
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 objectives and expectations?
Has A-Z Educational Center Inc. showed
coordination with Cebu Institute of
3 Technology-University in the design and
supervision of the LEARNERSHIP
PROGRAM?
Has A-Z Educational Center Inc. and its
4 staff welcomed you and treated you
with respect and understanding?
Has Sugar Joy Catering Services
facilitated the training, including the
5 provision of the necessary resources
such as facilities and equipment needed
to achieve your OJT objectives?
Has Sugar Joy Catering Services
6 assigned a supervisor to oversee your
work or training?
Was the supervisor effective in
7 supervising you through regular
meetings, consultations and advise?
Has the training provided you with the
necessary technical and administrative
8 exposure of real world problems and
practices?
Has the training program allowed you to
9 develop self-confidence, self-motivation
and positive attitude towards work?
Has the experience improved your
10 personal skills and human relations?
Are you satisfied with your training in
11 the industry?

Date Document
Developed:
September
No. PTCM-
26, 2024 TM1
COOKERY
Date Issue Pag
Revised:
NC II November d by: e
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Comments/Suggestions:

Qualification: Cookery NC II
Signature:
Printed Name: Supervisor:
SHEALTEL R. FAMOR SERGIO A. ZOZOBRADO

Host Industry Partner: Trainer:

SUGAR JOY CATERING SERVICES ROLIE S. ANGCAHAN

Period of Training: November 3 – 30, 2024

Date Document
Developed:
September
No. PTCM-
26, 2024 TM1
COOKERY
Date Issue Pag
Revised:
NC II November d by: e
9, 2024 57
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 Program Evaluation Interpretation and Analysis
How to compute the average or the mean:
1. Add the points per item per rater
2. Divide the sum by the total number of raters

Example:

RATER Rating for Rating for

Item 1 Item 2
Rater A 3
Rater B 4
Rater C 5
Rater D 2
Rater E 4

Total points = 18
Number of Raters = 5

Computing for the Average or Mean

Total Points
Average =
Number of Rater
Date Document
Developed:
September
No. PTCM-
26, 2024 TM1
COOKERY
Date Issue Pag
Revised:
NC II November d by: e
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 18
Average =______________
5

Average 3.6
=

Range:
0.00 - 1.49 = Poor/Unsatisfactory
1.50 – 2.49 = Fair/ Adequate
2.50 – 3.49 = Good/Satisfactory
3.50 – 4.49 = Very Good/Very Satisfactory
4.50 – 5.00 = Outstanding

SUMMARY EVALUATION SHEET

INDUSTRIAL EVALUATION

Ratings for Items

RATER 1 2 3 4 5 6 7 8
1. Angtiampo, Dexyrose 5 5 5 5 5 5
5 4
Ationg
2. Famor, Shealtel Riconalla 5 5 4 4 4 3 4 4
3. Mayone, Princess 5 4 4 5 5 4
5 5
Mhayden Deniega
4. Pesalbon, Divine Grace 5 5 4 4 5 4
5 5
Denopol
5. Remotigue, Francis Mhae 5 5 3 4 5 5
5 5
Toquero

TOTAL 25 25 23 23 20 21 24 22

AVERAGE 5 5 4.6 4.6 4 4.2 4.8 4.4

Date Document
Developed:
September
No. PTCM-
26, 2024 TM1
COOKERY
Date Issue Pag
Revised:
NC II November d by: e
9, 2024 59
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OVERALL AVERAGE 4.58

ANALYSIS OF PROGRAM EVALUATION

Rater A
PREPARATION 1 2 3 4 5
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 ✔

Rater B
PREPARATION 1 2 3 4 5
1. Workshop layout conforms with the ✔
components of a CBT workshop
Date Document
Developed:
September
No. PTCM-
26, 2024 TM1
COOKERY
Date Issue Pag
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NC II November d by: e
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2. Number of CBLM is sufficient ✔
3. Objectives of every training session is well ✔
explained
4. Expected activities/outputs are clarified ✔

Rater C
PREPARATION 1 2 3 4 5
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 ✔

Rater D
PREPARATION 1 2 3 4 5
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 ✔

Rater E
PREPARATION 1 2 3 4 5
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 ✔
Date Document
Developed:
September
No. PTCM-
26, 2024 TM1
COOKERY
Date Issue Pag
Revised:
NC II November d by: e
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explained
4. Expected activities/outputs are clarified ✔

Summary of Ratings

RATER Rating for Rating for Rating for Rating for

Item 1 Item 2 Item 3 Item 4
Rater A 4 4 4 4
Rater B 4 4 4 4
Rater C 5 5 4 5
Rater D 5 5 4 5
Rater E 4 4 4 4
TOTAL 22 22 20 22

Average Rating

PREPARATION Average
1. Workshop layout conforms with the components
4.4
of a CBT workshop
2. Number of CBLM is sufficient 4.4
3. Objectives of every training session is well explained 4
4. Expected activities/outputs are clarified 4.4
General Average 4.3

Range:
0.00 - 1.49 = Poor/Unsatisfactory
1.50 – 2.49 = Fair/ Adequate
2.50 – 3.49 = Good/Satisfactory
3.50 – 4.49 = Very Good/Very Satisfactory
4.50 – 5.00 = Outstanding
Date Document
Developed:
September
No. PTCM-
26, 2024 TM1
COOKERY
Date Issue Pag
Revised:
NC II November d by: e
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General Interpretation:

Based on the results, the supervised-industry training was very good/very

satisfactory having attained a 4.3 average on the preparation aspect. It is
evident that the program was well-prepared and that the trainees were
equipped with the necessary information and guidance on how to go about
with the program.

Recommendation/s:
Though the preparation was done well, there is still a room for improvement
especially on the aspects that were not outstanding. I am still recommending
that the institution through the trainer conduct further enhancement on how
to prepare the trainees for on-the-job training. It may also be good to review
the methodologies of the preparation and institute some changes to achieve
an outstanding rating.

Date Document
Developed:
September
No. PTCM-
26, 2024 TM1
COOKERY
Date Issue Pag
Revised:
NC II November d by: e
9, 2024 63
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