PLANNING

TRAINING SESSION

Date Developed: Document No.

Planning November 08, 2019 Issued by:
Training Session Developed by: SLSU Lucena Page
COOKERY NC II Christian Paul C. Casido Campus
 Data Gathering Instrument for Trainee’s Characteristics

Form 1.1

TRAINEE’S PROFILE FORM

Name: CASTILLO, RONALD KRISTOHER C. ______Birthdate: _07/_17/__96_ Age: _23_

Contact Number: ______09383239122______ Gender: ____Male__ Civil Status: ___Single______

E-mail Address: __ronaldkristophercastillo@gmail.com__ Ethnicity: ________n/a_________

Address: _____BrgyTambak Pagbilao, Quezon ____________________________________________

Special Needs/Disabilities: _______________n/a____________________________________________

Training Program/Qualification: _________COOKERY NC II_________________________________

EDUCATIONAL BACKGROUND

LEVEL SCHOOL ADDRESS YEAR

COMPLETED
Doctorate Degree
Master’s Degree
College
SLSU lucena Lucena city 2016
Campus
Technical-
Vocational
Secondary
Pagbilao National Pagbilao Quezon 2012
High school
Elementary Pagbilao Central
Elementary School Pagbilao Quezon 2008

Date Developed: Document No.

Planning November 08, 2019 Issued by:
Training Session Developed by: SLSU Lucena Page
COOKERY NC II Christian Paul C. Casido Campus
RELATED TRAININGS/SEMINARS/WORKSHOPS ATTENDED
(Use separate sheet, if necessary)
TRAINING VENUE DATE
n/a n/a n/a

WORK EXPERIENCES

COMPANY ADDRESS PERIOD OF AVERAGE

EMPLOYMENT MONTHLY
SALARY
Mcdonald talipan Talipan Pagbilao June-July 2016 P8,000.00
outlet Quezon

NATIONAL CERTIFICATES ACQUIRED AND LEVEL

_________________n/a________________________________________________________________________________
_____________________________________________________________________________________________________

PREVIOUS LEARNING EXPERIENCES RELATED TO THE QUALIFICATION/TRAINING

PROGRAM APPLIED FOR:

_______________n/a________________________________________________________________
__________________________________________________________________________________

________________________
Signature
Date: ____12/21/2019__________

Date Developed: Document No.

Planning November 08, 2019 Issued by:
Training Session Developed by: SLSU Lucena Page
COOKERY NC II Christian Paul C. Casido Campus
 SELF-ASSESSMENT CHECK

SELF-ASSESSMENT GUIDE

Qualification: COOKERY NC II
Project: Prepare sandwiches
Unit of Competencies Covered:  Perform Mise en place
 Prepare variety of sandwiches
 Present a variety of sandwiches
 Store sandwiches

Instruction:
 Read each of the questions in the left-hand column of the chart.
 Place a Check in the appropriate box opposite each question to indicate your
answers.

Can I? YES NO
Wear PPE and observe safety procedures √
Apply principle of receiving food provisions √
Identify source of cross-contamination √
Apply good personal hygiene practices √
Apply proper procedures of hand washing √
Clean and sanitize tools and utensils being used √
Prepare ingredients for hot and cold sandwiches √
Prepare a variety of sandwiches √
Present a variety of sandwiches √
Identify the difference between hot and cold sandwiches √
Store appetizers based on standards √
Observe proper housekeeping √
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: CASTILLO RONAL KRISTOPHER C. Date:

12/21/2019

Date Developed: Document No.

Planning November 08, 2019 Issued by:
Training Session Developed by: SLSU Lucena Page
COOKERY NC II Christian Paul C. Casido Campus
 EVIDENCES/PROOF OF CURRENT COMPETENCIES

Form 1.2
Evidence of Current Competencies Acquired Related to Job/Occupation

COOKERY NC II
List of Competencies Proof/Evidence Means of Validating
Clean and Maintain Kitchen Premises

Prepare Stocks, Sauces and Soups

Prepare Appetizers

Prepare Salads and Dressing

Prepare Sandwiches
Prepare Meat Dishes

Prepare Vegetable Dishes

Prepare Egg Dishes

Prepare Starch Dishes

Prepare Poultry and Game Dishes
Prepare Seafood Dishes
Prepare Desserts
Package Prepared Food

Date Developed: Document No.

Planning November 08, 2019 Issued by:
Training Session Developed by: SLSU Lucena Page
COOKERY NC II Christian Paul C. Casido Campus
 IDENTIFYING TRAINING GAPS

Form 1.3
Summary of Current Competencies versus Required Competencies

List of Competencies with Learning Current Training

Outcomes Competencies Gaps/Requirements
Clean and Maintain Kitchen Premises

Prepare Stocks, Sauces and Soups

Prepare Appetizers

Prepare Salads and Dressing

Prepare Sandwiches
Prepare Meat Dishes

Prepare Vegetable Dishes

Prepare Egg Dishes

Prepare Starch Dishes

Prepare Poultry and Game Dishes
Prepare Seafood Dishes
Prepare Desserts
Package Prepared Food

Date Developed: Document No.

Planning November 08, 2019 Issued by:
Training Session Developed by: SLSU Lucena Page
COOKERY NC II Christian Paul C. Casido Campus
 TRAINING NEEDS ANALYSIS

Form 1.4
Training Needs
Training Needs Module Title/
(Learning Outcomes) Module of Instruction
1.1 Perform Mise en place Preparing sandwiches
1.2Prepare variety of sandwiches
1.3Present a variety of sandwiches
1.4Store sandwiches

Date Developed: Document No.

Planning November 08, 2019 Issued by:
Training Session Developed by: SLSU Lucena Page
COOKERY NC II Christian Paul C. Casido Campus