Technical Education and Skills Development Authority

_________________________

TRAINEE’S RECORD BOOK

I.D.

Trainee’s No._______________

NAME: ___________________________________________________

QUALIFICATION: Cookery NC II

TRAINING DURATION: 24 hours

TRAINER: __________________________________________________
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: Clean and maintain kitchen premises Unit of Competency: Prepare Stocks, Sauces and Soups

NC Level II NC Level II

Learning Task/Activity Date Instructor Learning Task/Activity Date Instructor

Outcome Accomplishe s Remarks Outcome Accomplishe s Remarks
Required Required
d d

Clean, Prepare
sanitize and July 1, 2021 Done stocks,
store glazes and July 6, 2021 Done
equipment essences
required or
Clean and
menu items
sanitize July 1, 2021 Done
premises Prepare
soups
Dispose of July 6, 2021 Done
July 1, 2021 Done required for
waste menu items

Prepare
sauces
July 6, 2021 Done
required for
menu items

Store and
__________________ ___________________ reconstitute
Trainee’s Signature Trainer’s Signature stocks, July 6, 2021 Done
sauces and
soups
__________________ ___________________
Trainee’s Signature Trainer’s Signature

Unit of Competency: Prepare Appetizers Unit of Competency: Prepare Salads and Dressings
NC Level II NC Level II

Learning Task/Activity Date Instructor Learning Task/Activity Date Instructor

Outcome Accomplishe s Remarks Outcome Accomplishe s Remarks
Required Required
d d

Perform July 12, Perform July 14,

mise-en – Done mise-en – Done
2021 2021
place place
Prepare a Prepare a
July 12,
range of Done variety July 14,
2021 Done
appetizers salads and 2021
dressings
Present a
July 12,
range of Done Present a
2021
appetizers variety July 14,
Done
salads and 2021
Store July 12, dressings
Done
appetizers 2021
Store salads
July 14,
and Done
2021
dressings

__________________ ___________________
Trainee’s Signature Trainer’s Signature
__________________ ___________________
Trainee’s Signature Trainer’s Signature
__________________ ___________________
Trainee’s Signature Trainer’s Signature

Unit of Competency: Prepare Sandwiches

Unit of Competency: Prepare Meat Dishes
NC Level II
NC Level II
Learning Task/Activity Date Instructor
Outcome Accomplishe s Remarks
Required Learning Task/Activity Date Instructor
d Outcome Accomplishe s Remarks
Required
d
Perform July 19,
mise-en – Done
2021 Perform
place July 20,
mise-en – Done
2021
Prepare a place
July 19,
variety of Done
2021 Cook meat
sandwiches July 20,
cuts for Done
2021
service
Present a
July 19,
variety of Done
2021 Present meat
sandwiches July 20,
cuts for Done
2021
service
Store July 19,
Done
sandwiches 2021 Store meat July 20,
Done
2021
 dishes

__________________ ___________________
Trainee’s Signature Trainer’s Signature

__________________ ___________________
Trainee’s Signature Trainer’s Signature

Unit of Competency: Prepare Vegetables Dishes

Unit of Competency: Prepare Egg Dishes

NC Level II

Learning Task/Activity Date Instructor

NC Level II
Outcome Accomplishe s Remarks
Required
d Learning Task/Activity Date Instructor
Outcome Accomplishe s Remarks
Perform July 22, Required
Done d
mise-en – 2021
place Perform July 26,
Prepare mise-en – Done
July 22, 2021
vegetable Done place
2021
dishes Prepare and
July 26,
cook egg Done
Present 2021
July 22, dishes
vegetable Done
2021
dishes Present egg July 26,
Done
dishes 2021
Store July 22, Done
vegetables 2021 Store egg July 26, Done
dishes 2021 poultry and
2021
game dishes

Store poultry July 28,

Done
and Game 2021

__________________ ___________________
Trainee’s Signature Trainer’s Signature

__________________ ___________________
Trainee’s Signature Trainer’s Signature

Unit of Competency: Prepare Poultry and Game Dishes

NC Level II Unit of Competency: Prepare Seafood Dishes

Learning Task/Activity Date Instructor

NC Level II
Outcome Accomplishe s Remarks
Required
d
Learning Task/Activity Date Instructor
Outcome Accomplishe s Remarks
Perform July 28, Required
Done d
mise-en – 2021
place
Perform July 29,
Cook poultry mise-en – Done
July 28, 2021
and game Done place
2021
dishes
Handle fish July 29,
Done
and seafood 2021
Plate/present July 28, Done
Cook fish July 29, place
Done
and shellfish 2021
Prepare
July 30,
desserts and Done
Plate/Present 2021
July 29, sweet sauces
fish and Done
2021
seafood
Plate/Present July 30,
Done
desserts 2021
Store fish July 29,
Done
and seafood 2021
Store July 30,
Done
desserts 2021

__________________ ___________________
Trainee’s Signature Trainer’s Signature __________________ ___________________
Trainee’s Signature Trainer’s Signature

Unit of Competency: Prepare Desserts

NC Level II Unit of Competency: Package Prepared Food

Learning Task/Activity Date Instructor

Outcome Accomplishe s Remarks NC Level II
Required
d
Learning Task/Activity Date Instructor
Perform July 30, Done Outcome Accomplished s Remarks
Required
mise-en – 2021
Select August 2,
packaging Done
2021
materials
Package food August 2,
Done
2021

__________________ ___________________
Trainee’s Signature Trainer’s Signature