ST. BENEDICT COLLEGE OF COTABATO INC.

Bishop Mongeau Avenue, Cotabato City

TRAINING PLAN
COOKERY NC II
November 4 – December 21, 2019
Dates Competency No. of days No. of hours/day Total No. of hours Expected Output
Nov. 4 - 6, 2019 Basic 3 6 18 Participate in workplace communication; Work in team
environment; Practice career professionalism; Practice
occupational health & safety procedures
Nov. 7 – 9, 2019 Common 3 6 18 Develop & update industry knowledge; Observe workplace
hygiene procedures; Perform computer operations; Perform
workplace & safety practices; Provide effective customer service
Nov. 11-12, 2019 Core 2 8 16 Clean and maintain kitchen premises
Nov. 13 - 14, 2019 Core 2 8 16 Prepare stocks, sauces and soups
Nov. 15 - 16, 2019 Core 2 8 16 Prepare appetizers
Nov. 18 – 20, 2019 Core 3 8 24 Prepare salads and dressing
Nov 21 - 23, 2019 Core 3 8 24 Prepare sandwiches
Nov. 25 - 27, 2019 Core 3 8 24 Prepare meat dishes
Nov. 28 – 30, 2019 Core 3 8 24 Prepare vegetables dishes
Dec. 2 - 3, 2019 Core 2 8 16 Prepare egg dishes
Dec. 4 - 5 2019 Core 2 8 16 Prepare starch dishes
Dec. 6 - 7, 2019 Core 2 8 16 Prepare poultry and game dishes
Dec. 9 - 11, 2019 Core 3 8 24 Prepare seafood dishes
Dec. 12 – 14, 2019 Core 3 8 24 Prepare desserts
Dec. 16 – 18, 2019 Core 3 8 24 Package prepared food
Dec. 20, 2019 1 8 8 Review of Core Competencies
Dec. 21, 2019 1 8 8 Institutional Assessment
TOTAL 41 132 18 + 18 + 280 = 316

Basic Competency 18 hours

Common Competency 18 hours
Core Competency 280 hours
TOTAL 316 hours

BAINGAN B. MASTUR – (Trainer)

09264202415