TRAINING PLAN

Qualification: Cookery NC II
Trainees’
Training Mode of Facilities/Tools Assessment Date and
Training Staff Venue
Activity/Task Training and Equipment Method Time
Requirements
Prepare Sandwiches
LO1. Perform 1. Clean, sanitize and SIL Mary Jane  Training Venue Actual Work -Demonstration July 22,2021
Mise en place prepare tools, utensils T. Eslabra  Personal Area with oral (9:00A.M.- 3:00
and equipment based on Computer questioning P.M.)
the required tasks  e- CBLM/CBLM -Interview
2. Identify ingredients  PPE’s
 Internet -Written Test
correctly, according to
standard recipes, or Connection
enterprise requirements  Cleaning tools and
equipment
3. Assemble ingredients  Ingredients needed
according to correct in sandwich making
sequence, quality and such as bread,
specifications required meats, butter,
4. Prepare ingredients mayonnaise, eggs,
based on the required lettuce, tomato,
form and time frame cheese and oil
5. Thaw frozen
ingredients following
enterprise procedures
6. Wash raw ingredients
with clean potable

Date Developed: Document No.

COOKERY NC II July 2021
RTC-TESDA Issued by:
QA SYSTEM Prepare Sandwiches Date Revised: RTC
Page of 70
Developed by: Revision # 1
ZEYYA NIKKA C.PINGAD
 water.
LO 2: Prepare a 1. Prepare variety of SIL Mary Jane  Training Venue Actual Work -Demonstration July 23,2021
Variety of sandwiches based on T. Eslabra  Personal Area with oral (9:00A.M.- 3:00
Sandwiches appropriate techniques Computer questioning P.M.)
2. Select suitable bases  e- CBLM/CBLM -Interview
from a range of bread  PPE’s
 Internet -Written Test
types
Connection
3. Produce sandwiches  Ingredients needed
using correct in sandwich making
ingredients to an such as bread,
acceptable enterprise meats, butter,
standard mayonnaise, eggs,
4. Select appropriate lettuce, tomato and
equipment and use for oil
toasting and heating  Tools and
according to enterprise equipment needed
procedures and in preparing
manufacturer’s manual sandwiches such as
bread knife, chef’s
5. Prepare sandwiches knife, griller,
logically and microwave oven, gas
sequentially within the range, measuring
required time frame cups and spoons
and/or according to and pans
customer’s request
6. Follow workplace
safety and hygienic
procedures according to
enterprise and legal
requirements
LO 3: Present a 1. Present sandwiches SIL Mary Jane  Training Venue Actual Work -Demonstration July 24,2021

Date Developed: Document No.

COOKERY NC II July 2021
RTC-TESDA Issued by:
QA SYSTEM Prepare Sandwiches Date Revised: RTC
Page of 70
Developed by: Revision # 1
ZEYYA NIKKA C.PINGAD
Variety of attractively according to T. Eslabra  Personal Area with oral (9:00A.M.- 3:00
Sandwiches enterprise standards Computer questioning P.M.)
2. Present sandwiches  e- CBLM/CBLM -Interview
using sanitary practices  PPE’s
 Internet -Written Test
3. Select suitable plate Connection
according to enterprise  Ingredients needed
standards in sandwich making
4. Observe factors in such as bread,
plating dishes in meats, butter,
presenting sandwiches mayonnaise, eggs,
lettuce, tomato and
oil
 Tools and
equipment needed
in preparing
sandwiches such as
bread knife, chef’s
knife, griller,
microwave oven, gas
range, measuring
cups and spoons
and pans
LO 4: Store 1. Utilize quality SIL Mary Jane  Training Venue Actual Work -Demonstration July 25,2021
Sandwiches trimmings and other T. Eslabra  Personal Area with oral (9:00A.M.- 3:00
leftovers where and Computer questioning P.M.)
when appropriate.  e- CBLM/CBLM -Interview
2. Store sandwiches  PPE’s
hygienically at the  Internet -Written Test
proper temperature Connection
considering the factors  Ingredients needed
specified by the in sandwich making
enterprise such as bread,

Date Developed: Document No.

COOKERY NC II July 2021
RTC-TESDA Issued by:
QA SYSTEM Prepare Sandwiches Date Revised: RTC
Page of 70
Developed by: Revision # 1
ZEYYA NIKKA C.PINGAD
 3. Keep sandwiches in meats, butter,
appropriate conditions mayonnaise, eggs,
to maintain freshness lettuce, tomato and
and quality oil
temperatures to  Tools and
maintain freshness, equipment needed in
quality and taste. preparing sandwiches
such as bread knife,
chef’s knife, Boning
knife, Aluminum foil
and plastic wraps.

Date Developed: Document No.

COOKERY NC II July 2021
RTC-TESDA Issued by:
QA SYSTEM Prepare Sandwiches Date Revised: RTC
Page of 70
Developed by: Revision # 1
ZEYYA NIKKA C.PINGAD