Technical Education and Skills Development Authority

Samar National School of Arts and Trades

TRAINEE’S RECORD BOOK

Trainee’s No. 2023-001

NAME: ______________________
QUALIFICATION: COOKERY NC II
TRAINING DURATION: APRIL 26, 2023 – JUNE 13,
2023
TRAINER: MITCHIE ANN C. DOCENA
Instructions: Core Competency:
This Trainees’ Record Book (TRB) is intended to serve as Unit of Competency: CLEAN AND MAINTAIN KITCHEN
record of all accomplishment/task/activities while undergoing PREMISES
training in the industry. It will eventually become evidence that
Learning Task/Activity Date Instructors
can be submitted for portfolio assessment and for whatever
Outcome Required Accomplis Remarks
purpose it will serve you. It is therefore important that all its
hed
contents are viably entered by both the trainees and instructor.
1. Clean,  Sanitize and
The Trainees’ Record Book contains all the required
sanitize and clean the
competencies in your chosen qualification. All you have to do
store equipment using
is to fill in the column “Task Required” and “Date
equipment clean/potable
Accomplished” with all the activities in accordance with the May 01,
water Competent
training program and to be taken up in the school and with the 2023
guidance of the instructor. The instructor will likewise indicate  Store cleaning
his/her remarks on the “Instructors Remarks” column equipment and
regarding the outcome of the task accomplished by the utensils safely in
trainees. Be sure that the trainee will personally accomplish the designated
the task and confirmed by the instructor. area
2. Clean and  Use safely the
It is of great importance that the content should be sanitize chemicals and
written legibly on ink. Avoid any corrections or erasures and premises equipment for
maintain the cleanliness of this record. cleaning
This will be collected by your trainer and submit the  Sanitize walls,
same to the Vocational Instruction Supervisor (VIS) and shall floor, shelves May 02,
form part of the permanent trainee’s document on file. and working Competent
2023
surfaces
properly
THANK YOU!  Follow the first
aid procedure if
an accident
happens
3. Dispose  Sort and
wastes dispose the May 03,
Competent
properly waste and 2023
 cleaning thickening
chemicals safely agents and
 Practice convenience
sanitary products
 Present
soups at
_____________________ ____________________
the right
Trainee’s Signature Trainer’s Signature flavor ,
color
consistency
Unit of Competency: PREPARE STOCKS, SAUCES AND and
SOUPS temperature
NC Level II
3. Prepare • Prepare
Learning Task/Activity Date Instructors sauces variety of hot
Outcome Required Accomplished Remarks required for and cold
1. Prepare  Use menu item sauces
stocks, ingredients • Use variety of May 10, 2023 Competent
glazes and and thickening
essences flavoring agents,
required agents seasoning
for menu  Prepare May 08, 2023 Competent and
items variety of flavorings
stocks, 4. Store • Store stocks,
glazes, and sauces and
flavorings reconstitute soup at the
and stocks, right
seasonings sauces and temperature May 10, 2023 Competent
2. Prepare  Select and soups • Reheat and
soups assemble constitute
required ingredients stocks,
for menu including sauces and
May 09, 2023 Competent
items stocks and soup.
garnishes
 Use ______________________ ____________________
clarifying,
Trainee’s Signature Trainer’s Signature
 4. Store Store the
Unit of Competency: PREPARE APPETIZERS appetizers appetizer in
NC Level II appropriate
conditions, May 16,
proper Competent
2023
Learning Task/Activity Date Instructors temperatures
Outcome Required Accomplish Remarks and required
ed food storage
containers.
1. Prepare Clean and
mis en place sanitize
tools, utensils ______________________ ____________________
Trainee’s Signature Trainer’s Signature
and
equipment Unit of Competency: PREPARE SALADS AND DRESSING
May 11,
properly. Competent
2023 Learning Task/Activity Date Instructors
Prepare Outcome Required Accomplished Remarks
ingredients 1. Prepare  Clean and
based on the mis en sanitize tools,
required form place utensils and May 17, 2023 Competent
and time equipment
2. Prepare a • Produce properly.
range of Appetizer 2. Prepare  Selects variety
appetizers • Select and May 12, variety of salads.
Competent
prepare 2023 salads May 18, 2023 Competent
 Make suitable
glazes and fresh
correctly dressing ingredients
3. Present a Present 3. Present  Use
arrange of appetizers a variety appropriate
appetizers attractively May 15, May 19, 2023 Competent
Competent of salads plate for salad
according to 2023
and
enterprise dressings
standard 4. Store  Store salad
salads and dressing in
and May 22, 2023 Competent
proper
dressing temperature.
______________________ ____________________
Trainee’s Signature Trainer’s Signature
Unit of Competency: PREPARE SANDWICHES Unit of Competency: PREPARE MEAT DISHES
NC Level II
Learning Task/Activity Date Instructors Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks Outcome Required Accomplished Remarks
1. Prepare  Clean and 1. Prepare
mis en sanitize  Prepare
mis en ingredients
place tools, utensils May 23, 2023 Competent place
and based on the May 29, 2023 Competent
equipment required form
properly. and time
2. Prepare  Select suitable
variety of 2. Cook  Cook variety
bread types
sandwiches May 24, 2023 Competent meat cuts of portioned
for service meat cut May 30, 2023 Competent
according to the
3. Present  Present standard recipe
variety of sandwiches specifications.
May25, 2023 Competent
sandwiches attractively 3. Present  Utilize
meat cuts leftovers May 31, 2023 Competent
4. Store for service appropriately.
 Store
sandwiches sandwiches at
the proper ______________________ ____________________
temperature May 26, 2023 Competent
Trainee’s Signature Trainer’s Signature

______________________ ____________________
Trainee’s Signature Trainer’s Signature
Unit of Competency: PREPARE VEGETABLE DISHES Unit of Competency: PREPARE EGG DISHES
NC Level II
Learning Task/Activity Date Instructors Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks Outcome Required Accomplished Remarks
1. Prepare  Clean and 1. Prepare
mis en
 Prepare
sanitize mis en ingredients
place tools, utensils June 5, 2023 Competent place June 9,
based on the Competent
and 2023
required form
equipment and time
properly.
2. Prepare  Select 2. Prepare  Prepare
vegetable vegetable and cook
June 6, 2023 Competent variety of egg
dishes according to egg dishes dishes June 14,
quality according to the Competent
2023
3. Present standard
 Cut and
vegetable present recipes and
June 7, 2023 Competent cooking method
dishes vegetables
attractively 3. Present  Present eggs
egg dishes attractively June 15,
4. Store  Store Competent
using suitable 2023
vegetable vegetables at
garnishes and
dishes the proper
side dish
temperature June 8, 2023 Competent
4. Store  Store eggs at June 16,
egg dishes the proper Competent
2023
temperature

______________________ ____________________
______________________ ____________________
Trainee’s Signature Trainer’s Signature
Trainee’s Signature Trainer’s Signature
Unit of Competency: PREPARE STARCH DISHES Unit of Competency: PREPARE POULTRY AND GAME
DISHES

Learning Task/Activity Date Instructors NC Level II

Outcome Required Accomplished Remarks Learning Task/Activity Date Instructors
1. Prepare  Clean and Outcome Required Accomplished Remarks
mis en sanitize 1. Prepare  Clean and
place tools, utensils June 19, mis en place sanitize
Competent
and 2023 tools, June 23,
Competent
equipment utensils and 2023
properly. equipment
2. Prepare  Select variety properly.
starch of starch 2. Cook  Cook
dishes products June 20, poultry and poultry and
Competent
according to 2023 game dishes game dishes June 26,
enterprise according to Competent
2023
recipes. standard
3. Present  Present starch cooking
starch dishes June 21, methods.
Competent
dishes hygienically and 2023 3.  Plate and
attractively Plate/Present present
4. Store  Store starch at poultry and poultry and June 27,
Competent
starch the proper game dishes game dishes 2023
dishes temperature June 22, with required
Competent
2023 time frame.

______________________ ____________________
Trainee’s Signature Trainer’s Signature
______________________ ____________________
Trainee’s Signature Trainer’s Signature
Unit of Competency: PREPARE SEAFOOD DISHES Unit of Competency: PREPARE DESSERTS
NC Level II
Learning Task/Activity Date Instructors Learning Task/Activity Date Instructor
Outcome Required Accomplished Remarks Outcome Required Accomplishe s Remarks
1. Prepare  Clean and d
mis en place sanitize 1. Prepare  Prepare
tools, utensils July 3, 2023 Competent mis en place ingredients
and based on the July 6, 2023 Competent
equipment required form
properly. and time
2. Handle  Handle
fish and seafood proper 2. Prepare
July 3, 2023 Competent  Prepare
seafood hygiene and desserts and desserts and
storing sweet sauce sweets with the
techniques July 7, 2023 Competent
accompanimen
3. Cook fish  Season and t of sweet
and shellfish taste the sauce.
cooked dish July 4, 2023 Competent 3.  Present
according to Plate/presen desserts
the required t desserts hygienically,
taste July 10,
logically and Competent
4.  Present and sequentially 2023
Plate/present garnish with with the
fish and the selected July 5, 2023 Competent
required time
seafood techniques frame
4. Store  Store desserts
5. Sore fish  Utilize desserts at the
and seafood leftovers and appropriately
quality July 6, 2023 Competent
temperature July 11,
trimmings and under the Competent
properly 2023
correct
conditions to
______________________ ____________________ maintain the
quality
Trainee’s Signature Trainer’s Signature
______________________ ____________________
Trainee’s Signature Trainer’s Signature

Unit of Competency: PACKAGE PREPARED FOOD NOTES:

Learning Task/Activity Date Instructors _________________________________________________________

Outcome Required Accomplished Remarks
_________________________________________________________
1. Select  Select __________________________________________________________
packing packaging
_________________________________________________________
materials materials in July 12,
accordance with Competent _________________Good Luck__and God blessed !!
2023
the enterprise ______________________________________________________
standard _________________________________________________________

2. Package  Package food _________________________________________________________

food with proper _________________________________________________________
sanitary July 13,
Competent _________________________________________________________
procedures and 2023
label according _________________________________________________________
to industry _________________________________________________________
____________________________________________________
______________________ ____________________
Trainee’s Signature Trainer’s Signature