Technical Education and Skills Development Authority

___(your institution)___

TRAINEE’S RECORD BOOK

I.D.

Trainee’s No._______________

NAME: _Marc Jo M. Nietes___

QUALIFICATION: Cookery NCII

TRAINING DURATION : 22 Hours

TRAINER: __Leonisa R. Nietes

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.
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:
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Unit of Competency: Prepare Appetizer NC Level II Unit of Competency: Prepare Appetizer NC Level II
Learning Task/Activity Date Instructors Learning Task/Activity Required Date Instructors
Outcome Required Accompli Remarks Outcome Accompl Remarks
shed ished
1.Tools, utensils and 1.Correct equipment are
• Perform equipment are cleaned, • Prepare a selected and used in the
sanitized and prepared production of appetizers
Mise’ en based on the required
range of
place. appetizers 2.Appetizers are produced in
tasks
accordance with enterprise
2.Ingredients are standards
identified correctly,
3.Glazes are correctly
according to standard
selected and prepared,
recipes, or enterprise
where required
requirements
4.Quality trimmings and
3.Ingredients are
other leftovers are utilized
assembled according to
where and when appropriate
correct sequence, quality
and specifications 5. Appetizers are prepared,
required using sanitary practices
4.Ingredients are 6. Appetizers are tasted and
prepared based on the seasoned in accordance with
required form and time the required taste of the dishes
frame 7.Workplace safety and hygienic
procedures are followed according
5. Frozen ingredients are to enterprise and legal
thawed following requirements
enterprise procedures. 8.Variety of cheese are presented
6. Where necessary, raw and stored according to enterprise
standard
ingredients are washed
with clean potable water.

__________________ ___________________ ____________________ ______________________

Trainee’s Signature Trainer’s Signature Trainee’s Signature Trainer’s Signature
Unit of Competency: Prepare Appetizer NC Level II Unit of Competency: Prepare Appetizer NC Level II
Learning Task/Activity Date Instructors Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks Outcome Required Accomplished Remarks
1.Appetizers are 1.Quality
presented trimmings and
 Store
attractively other leftovers
 Present a according to appetizers are utilized where
range of enterprise and when
appetizers standards appropriate
2.Appetizers are 2.Appetizers are
presented using kept in
sanitary practices appropriate
conditions based
3.Suitable plate
on enterprise
are selected
procedures
according to
enterprise 3.Required food
standards storage
containers are
4.Factors in
used and stored
plating dishes are
in proper
observed in
temperatures to
presenting
maintain
appetizers
freshness,
quality and taste.

_____________________ ______________________ _____________________ ____________________

Trainee’s Signature Trainer’s Signature Trainee’s Signature Trainer’s Signature