Condu

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Comp
etency Assessors ID Sample

Assess
ment
 JUAN DELA CRUZ
__________________________
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
Provincial Director, TESDA M

Note: red letters and numbers,

change with your appropriate
name, sample acc number and
sample data

__________________________________________
CHARNEL T. CATIPAY

(QUALIFICATION)
ACC. NO. CA-TMC0522130115200001
October 20, 2022 October 20, 2027
Valid from ______________ to ___________
 Technical Education and Skills Development Authority

LETTER OF APPOINTMENT

April 6, 2024

Mr. Emmanuel Ramos

Assessor
TM1

Dear Mr.Ramos:

This letter officially appoints you as competency assessor on Trainers Methodology 1

for April 16, 2024 at TESDA MANILA TRAINING AND ASSESSMENT CENTER, INC.
located at Mahatma Gandhi St. Paco Manila.

Please report to the Assessment Center as scheduled.

If you have any questions, please call Michael Valle

_______________________ at
836-39-12
_______________. We look forward to your acceptance of this appointment.

Very truly yours,

MARCELO C. MATIAS_
AC Manager

Conforme:

_____________________

Signature of Assessor
 TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

Pangasiwaan sa Edukasyong Teknikal at Pagpapaunlad ng Kasanayan

APPLICATION FORM PICTURE

colored,
REFERENCE NUMBER: 2 4 0 1 2 3 4 5 6 0 0 0 0 0
passport size,
YY Region Province Number Series Number Series
Assigned to AC
white
to be filled – out by the Processing Officer background

Applicant’s Signature Date

Name of School/Training Center/Company: TESDA Manila Training and Assessment Center

Address: Mahatma Gandhi St. Paco Manila

Title of Assessment applied for: Cookery NC II
 Full Qualification  COC
1. Client Type
 TVET Graduating Student  TVET graduate  Industry worker  SCEP

2. Profile
2.
Name:
1.

SURNAME M E J A S C O

FIRSTNAME L O V E L Y

MIDDLE O R O NAME EXTENSION (e.g. Jr., Sr.)

Y
NAME
Mailing
Address:
2.
2. love30mejas
[email protected]
m

Number, Street Barangay District

City Province Region Zip Code

2.3. Mother’s Name; MARILOU AGSALOG YORO 2.4. Father’s Name: PEDRITO M. MEJASCO
2.5. Sex 2.6. Civil Status 2.7. Contact Number(s) 2.8. Highest Educational 2.9. Employment Status
Attainment


Male  Single Tel: 09915251213  Elementary graduate  Casual

 Mobil
Female  Married
e:
09321234567890  HS graduate  Contractual

E-
 Widow/er
mail:  TVET Graduate  Job Order

 Separated Fax:  College Level  Probationary

Other 
s:
College Graduate  Permanent
 Others: 
 _______________
Self - Employed

 OFW

2.1 Birth QUEZON 2.1 Ag

2.10 Birth date: 0 9 3 0 9 7 26
1 place: CITY 1 e:

3. Work Experience (National Qualification-related)

3.1. 3.2. 3.3. 3.4. 3.5. 3.6

Monthly
Status of No. of Yrs.
Name of Company Position Inclusive Dates
Appointment Working Exp.
Salary

N/A N/A N/A N/A N/A N/A N/A

N/A N/A N/A N/A N/A N/A N/A
(For more information, please use separate sheet)
4. Other Training/Seminars Attended (National Qualification-related)
4.1. 4.2. 4.3. 4.4 4.5

Title Venue Inclusive Dates No. of Hours Conducted By

N/A N/A N/A N/A N/A N/A

N/A N/A N/A N/A N/A N/A

(For more information, please use separate sheet)

5. Licensure Examination(s) Passed

5.1. 5.2. 5.3. 5.4. 5.5. 5.6.

Year
Title Taken Examination Venue Rating Remarks Expiry Date

N/A N/A N/A N/A N/A N/A

N/A N/A N/A N/A N/A N/A
(For more information, please use separate sheet)

6. Competency Assessment(s) Passed

6.1. 6.2. 6.3 6.4. 6.5. 6.6.

Certificate
Title Qualification Level Industry Sector Number Date of Issuance Expiration Date

N/A N/A N/A N/A N/A N/A

N/A N/A N/A N/A N/A N/A
N/A N/A N/A N/A N/A N/A
(For more information, , please use separate sheet)

ADMISSION SLIP

REFERENCE NUMBER: 2 4 0 1 2 3 4 5 6 0 0 0 0 0

Name of Applicant: LOVELY Y. MEJASCO Tel. Number: 09915251213

Official Receipt Number:

Assessment Applied for: COOKERY NC II
Date Issued:
PICTURE
To be accomplished by the Processing Officer

Name of Assessment Center:

Check submitted requirements: Remarks:

 Bring own Personal Protective Equipment

 Accomplished Self-Assessment Guide

 Three (3) pieces colored passport size pictures

 Others. Pls. specify
Assessment Date: Assessment Time: 8:00 A.M

LOVELY Y. MEJASCO

Printed Name & Signature of Processing Officer Printed Name & Signature of Applicant

Date: FEBRUARY 23, 2024 Date: FEBRUARY 23, 2024

Note: Please bring this Admission Slip on your assessment date.

 Technical Education and Skills Development Authority
ASSESSMENT AND CERTIFICATION PROGRAM

ATTENDANCE SHEET

COOKERY NC II

Name of Competency
Assessment Center:

Date of Assessment:
No. CANDIDATE’S NAME Signature Assessment Results
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Assessor/s:
TESDA Representative:

Signature over Printed Name

Accreditation Number: _____________________________

Signature over Printed Name
CA-BRT02302212345007

CAC Manager:

______________________________
Signature over Printed Name
 REFERENCE NUMBER: 2 4 0 1 2 3 4 5 6 0 0 0 0 0

SELF-ASSESSMENT GUIDE

Qualification:

Units of Competency:

Instruction:

 Read each of the questions in the left-hand column of the chart.

 Place a check on each question to indicate your answers.
Can I? YES NO

 Take orders and verifies with guests or dining service crew.

 *Offers recommendations to the guest on selection of coffee beverages.

 *Provides general information to guests about the coffee beans.

 Completes mise-en-place for coffee service according to establishment’s standards

and procedures.
 *Prepares hot and cold espresso-based beverages according to standard recipes
of the establishment.
 *Serves or uses only good/perfect shots of espresso in the beverages.

 *Selects appropriate cups/glasses and accessories according to the beverage

ordered.
 *Serves espresso beverages immediately.

 *Prepares brewed coffee according to the brewing method desired by the guest.

 Brews coffee according to the ideal brewing time of the method.

 Weighs or measures coffee beans according to brewing method.

 Serves brewed coffee immediately.

I agree to undertake assessment in the knowledge that information gathered will only be used for
professional development purposes and can only be accessed by concerned assessment personnel and my
manager/supervisor.

Candidate’s Name and Signature: Date:

Evidence Plan

Competency COOKERY NCII

Standard
Unit of PREPARE SANDWICHES
Competency
Written Test
Interview
Demonstration
Ways in which evidence will be collected:
[tick the column]

The evidence must show that the candidate…

LO1: Perform mise-en – place

 Cleans and sanitizes tools, utensils and equipment   
based on the required tasks*
 Prepares tools, utensils and equipment based on the   
required tasks*
 Assembles ingredients according to correct quantity,   
type and quality required
 Prepares ingredients based on the required form   
and time frame*
 Thaws frozen ingredients following enterprise   
procedures.
 Washes raw ingredients with clean potable water,   
where necessary*
LO2: Prepare a variety of sandwiches
 Prepares variety of sandwiches based on   
appropriate techniques*
 Selects suitable bases from a range of bread type*   
 Produces sandwiches using correct ingredients to an   
acceptable enterprise standard*
 Selects and uses appropriate equipment for toasting   
and heating according to enterprise procedures and
manufacturer’s manual*
 Prepares sandwiches logically and sequentially   
within the required time frame and/or according to
 customer’s request*
 Follows workplace safety and hygienic procedures   
according to enterprise and legal requirements*
LO3: Present a variety of sandwiches
 Produces sandwiches using correct ingredients to an   
acceptable enterprise standard*
 Presents sandwiches hygienically, logically and  
sequentially within the required time frame*
 Presents sandwiches attractively using suitable   
garnishes, condiments and service wares*
 Observes factors in plating in presenting   
sandwiches*
LO4: Store sandwiches
 Utilizes quality trimmings and other leftovers, where   
and when appropriate
 Stores sandwiches hygienically at the proper   
temperature considering the factors specified by the
enterprise
 Keeps sandwiches in appropriate conditions to   
maintain freshness and quality
Note: Critical aspects of competency *
 WRITTEN TEST

Name:

Qualification:

MULTIPLE CHOICE:

SECTION A: MULTIPLE CHOICE QUESTIONS

Instruction: Choose the correct or the best answer and WRITE the letter
that corresponds to your choice on the answer sheet provided.
1. This refers to cheddar, processed cream cheese and cheese spreads
with firm texture, easily sliced, and act as binder, moistener of other
ingredients
a. spread c. fillings
b. cheese d. mayonnaise
2.These should be crisped and proportion to the size of the sandwich
a. Poultry c. meat
b. Fish d. vegetable
3.Mayonnaise, mustard and butter are examples of _________________
a. Spreads c. fillings
b. cheese d. mayonnaise
4. These are food items such as meat, fish vegetables or fruits tucked
between the two slices of bread.
a. Spreads c. fillings
b. cheese d. mayonnaise
5.Grilled sandwiches are also called____________
a. Afried sandwich c. oven sandwich

b. toasted sandwich d. hot sandwich

6. These are long, rectangular loaves that provide squared slices of

specified thickness, from ¾ to 5/inch thick.
a. Peasant or sandwich loaves c. Pullman or sandwich loaves
b. Rolls d. Wrappers
2. It refers to a variety of breads, most often European in origin, that
make use of whole wheat flour, often rye flour and sometimes other
coarsely ground grains to produce a very hearty bread.
a. Peasant or sandwich loaves c. Pullman or sandwich loaves
b. Rolls d. Wrappers
3. Is a small, often round loaf of bread served as a meal accompaniment
(eaten plain or with butter). A roll can be served and eaten whole or
cut transversely and dressed with filling between the two halves.
a. Peasant or sandwich loaves b. Pullman or sandwich loaves
c. Rolls d. Wrappers
4. Is a type of sandwich made with a soft flatbread rolled around a
filling? The usual flat breads are wheat-flour tortillas, lavish, or pita;
the filling usually consists of cold sliced meat, poultry, or fish
a. Peasant or sandwich loaves c. Pullman or sandwich loaves
c. Rolls d. Wrappers
5. It serves as an edible casing for the food inside
a. Peasant or sandwich loaves b. Pullman or sandwich loaves
c. Rolls d. Wrappers

SECTION B: TRUE OR FALSE

Instruction: Write TRUE if the statement is correct and write

FALSE if the statement is incorrect.

1. Spread is used to protect the bread from soaking up moisture from

the filling.
2. Dry fillings refer to ingredients mixed with salad
dressinor mayonnaise.
3. Moist fillings refer to ingredients such as sliced or cooked meat,
poultry and cheese.
4. Filling is the heart of the sandwich.
5. Most seafood fillings are highly perishable and should be left chilled
at all times.
6. If slicing of cheese is done ahead, slices should not be covered until
ready to use.
7. Sandwiches made with butter should be served immediately or
refrigerated at once and kept refrigerated until served.
8. Cutting is the process of cutting the prepared sandwiches like cutting
the crust off for some sandwiches for presentation purposes.
9. Normally sandwiches are cut into fingers, halves and quarters. For
halves and quarters, the shape accepted is triangle but people may
request square or rectangular shapes.
10. Using a spatula spread the filling or “spread” in one direction until all
surface of the bread is covered.

Feedback to Candidate: (Specific Strength & Areas for Improvement)

Satisfactory Not Satisfactory
 RATING SHEET

SPECIFIC INSTRUCTIONS FOR THE CANDIDATE

Qualification: COOKERY NC II

Certificate of Competency: PREPARE SANDWICH

GENERAL INSTRUCTION
Given the necessary materials. tools and equipment the trainee should be
able to prepare 1 type of sandwich following the required menu item.

SPECIFIC INSTRUCTION
Specially, you are required to perform the following task within the
specific time.
1. Use appropriate tools, utensils and equipment needed in preparing
sandwich
2. Select and use suitable breads, fillings and ingredients
3. Prepare and assemble sandwich in 30 minutes.
4. Present sandwich attractively using suitable garnishes, condiments and
service wares.

Assessment method are taken from the unit of competency from the
training regulations.

At the end of the assessment the assessor shall give you feedback on the
result of the assessment. The feedback shall indicate whether you are

 COMPETENT
 NOT YET COMPETENT

Rating Sheet for Demonstration

REFERENCE NUMBER: 2 4 0 1 2 3 4 5 6 0 0 0 0 0
Candidate’s Name

Assessor’s Name

Qualification

Unit of Competency

Date of Assessment

Time of Assessment

During Demonstration of Skills, the candidate: YES NO

 Take orders and verifies with guests or dining service crew.

 *Offers recommendations to the guest on selection of coffee beverages.

 *Provides general information to guests about the coffee beans.

 Completes mise-en-place for coffee service according to establishment’s standards

and procedures.
 *Prepares hot and cold espresso-based beverages according to standard recipes
of the establishment.
 *Serves or uses only good/perfect shots of espresso in the beverages.

 *Selects appropriate cups/glasses and accessories according to the beverage

ordered.
 *Serves espresso beverages immediately.

 *Prepares brewed coffee according to the brewing method desired by the guest.

 Brews coffee according to the ideal brewing time of the method.

 Weighs or measures coffee beans according to brewing method.

 Serves brewed coffee immediately.

Feedback to Candidate: (Specific Strength & Areas for Improvement)

Satisfactory Not Satisfactory

Candidate’s Signature: Date:

Assessor’s Signature Date:

Rating Sheet for Oral Questioning

Questions to probe the candidate’s underpinning Satisfactory

Response
knowledge
Extension/Reflection Questions YES NO

1. What is the first thing you do before you start workingwith food?

Answer:
Always wash hands with warm water and soap for 20 seconds before and after
handling food
2. What do you think is the importance of performing miseen place?

Answer:
To be organized and prepared in the kitchen savestime and frustration
3. What is the importance of software application?

Answer:
It perform specific personal, business, or scientific processing tasks, such as payroll,
processing, humanresource management, or inventory management

Safety Questions
4. When working in the kitchen, why do you need toalways keep your mind on your
work?

Answer:
People who let their attention wander are a hazardto themselves and others around
them. Lack of interest, personal problems, and distraction by others can all leadto
serious accidents in the kitchen.
5. When using electrical power equipment, what are thethings that we should consider?
Answer:

Always follow the manufacturer’s instructions

and recommendations. Do not wear rings, a wristwatch, ora tie when operating
electrical power equipment.

Contingency Questions

6. What will you do if there are foods left out at roomtemperature for more than two
hours?
Answer:
Discard any food left out at room temperature formore than 2 hours

7. What will you do if your gas range is full of moist andspoiled on top?
Answer:

Wipe a clean rag using salt and baking soda

8. What action do you take if chemical gets into your eye?

Answer:

Wash immediately with clear water

Feedback to Candidate: (Specific Strength & Areas for Improvement)

Satisfactory Not Satisfactory

Candidate’s Signature: Date:

 Assessor’s Signature Date:

REFERENCE NUMBER: 2 4 0 1 2 3 4 5 6 0 0 0 0 0

COMPETENCY ASSESSMENT RESULTS SUMMARY

Candidate’s Name:

Assessor’s Name:

Title of Qualification /
Cluster of Units of
Competency

Date:
Assessment Center:
The performance of the candidate in the following unit(s) of competency and
corresponding methods
Satisfactory Not Satisfactory

Unit of Competency Assessment Method

A. Written Test
1.
B. Demonstration w/ Questioning

C. Interview

A. Written Test
2.
B. Demonstration w/ Questioning

C. Interview

A. Written Test
3.
B. Demonstration w/ Questioning

C. Interview

A. Written Test
4.
B. Demonstration w/ Questioning

C. Interview
 A. Written Test
5.
B. Demonstration w/ Questioning

C. Interview

Note: Satisfactory Performance shall only be given to candidate who demonstrated successfully all the competencies
identified in the above-named Qualification/Cluster of Units of Competency

Recommendation
:
 For issuance of NC/COC  For submission of  For re-assessment (pls.
(Indicate title of COC, if full additional documents specify)
Qualification is not met) Specify: _______________
______________________

Did the candidate overall performance meet the required evidences/standards?   NO

YES
OVERALL EVALUATION  Competent  Not Yet Competent

General Comments [Strengths/Improvements needed]

Candidate’s signature: Date:

Assessor’s signature: Date:

Assessment Center
Date:
Manager Signature:

CANDIDATE’S COPY (Please present this form when you claim your NC/COC)

REFERENCE NUMBER: 2 4 0 1 2 3 4 5 6 0 0 0 0 0

COMPETENCY ASSESSMENT RESULTS SUMMARY

Name of Candidate: Date:

Name of Assessment Center: Date:

Assessment Results:  Competent  Not Yet Competent

Recommendation:  For issuance of NC/COC  For submission of additional  For re-assessment (pls. specify)
(Indicate title of COC, if full documents
Qualification is not met) Specify:

Assessed by: _____________________________ Attested by: __________________________

Name and Signature Name and Signature
Date: Date:
 Performance Evaluation Instrument

Assessor’s Name:
Qualification:
Date
Name of Respondent:
Accomplished:
[Pls. Tick () where applicable]
 ACAC Manager  Candidate
INSTRUCTIONS: Put a tick () mark in the appropriate column
5– Very Satisfactory 3 – Good
SCALE GUIDE 1 – Poor
4 – Satisfactory 2 – Fair
RATING
ITEM
5 4 3 2 1
1. Physical appearance and composure
(Pangkalahatang anyong pisikal at kung paano magdala sa
sarili)
2.Ability to pace instruction
(Kakayahang magpaliwanag ng malumanay at mahusay kung
anu-ano ang mga dapat gawin)
3.Ability to establish good rapport with candidates
(kakayahang magpadaloy ng komunikasyon sa pagitan niya at
ng mga kandidato sa pagsusulit)
4.Ability to answer querries, comments, etc.
(kakayahang magbigay ng karapatdapat na sagot o tugon sa
mga tanong, puna o mga paglilinaw)
5.Ability to provide feedback and other information
(kakayahang magbigay ng payo at mahalagang impormasyon)
6.Ability to provide fair and valid assessment decision
(kakayahang magbigay ng pantay at tamang desisyon)
Sub - score
FINAL RATING
EVALUATOR’S REMARKS:

RECOMMENDATION:
 YES
For re-accreditation  For further review
 NO
*Frequency – For ACAC Manager – once a month
For Candidate - at least 2 candidates per assessment schedule