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  • Progress Chart: Deor and Dune Academe School of Technology Cookery NC Ii

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    Wensyl Mae De Guzman
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    The document is a progress chart tracking the core competencies of 15 students in the Cookery NC II program at the Deor and Dune Academe School of Technology. It lists 15 core competencies including cleaning and maintaining kitchen premises, preparing stocks, sauces and soups, preparing appetizers, preparing salads and dressings, preparing sandwiches and meat dishes, preparing vegetable dishes, preparing egg dishes, and preparing starch dishes. For each student, it tracks their progress in demonstrating competency in each core area, marking them as either competent or not yet competent.

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    Progress Chart

    Original Title

    Progress Chart(2)

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    The document is a progress chart tracking the core competencies of 15 students in the Cookery NC II program at the Deor and Dune Academe School of Technology. It lists 15 core competencies including cleaning and maintaining kitchen premises, preparing stocks, sauces and soups, preparing appetizers, preparing salads and dressings, preparing sandwiches and meat dishes, preparing vegetable dishes, preparing egg dishes, and preparing starch dishes. For each student, it tracks their progress in demonstrating competency in each core area, marking them as either competent or not yet competent.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
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    30 views3 pages

    Progress Chart: Deor and Dune Academe School of Technology Cookery NC Ii

    Uploaded by

    Wensyl Mae De Guzman
    The document is a progress chart tracking the core competencies of 15 students in the Cookery NC II program at the Deor and Dune Academe School of Technology. It lists 15 core competencies including cleaning and maintaining kitchen premises, preparing stocks, sauces and soups, preparing appetizers, preparing salads and dressings, preparing sandwiches and meat dishes, preparing vegetable dishes, preparing egg dishes, and preparing starch dishes. For each student, it tracks their progress in demonstrating competency in each core area, marking them as either competent or not yet competent.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 3

    Deor and Dune Academe School of Technology

    COOKERY NC II
    Date of Start:

    PROGRESS CHART
    CORE COMPETENCIES

    CLEAN AND
    PREPARE
    MAINTAIN PREPARE STOCKS, PREPARE
    SALADS AND
    KITCHEN SAUCES AND SOUPS APPETIZERS
    DRESSINGS
    PREMISES

    essences required or menu items

    Prepare soups required for menu


    N

    Store and reconstitute stocks,

    Prepare a range of appetizers


    o Name of Students/ Trainees

    Present a range of appetizers

    Prepare a variety salads and


    Clean and sanitize premises

    Prepare sauces required for


    .

    Prepare stocks, glazes and


    Clean, sanitize and store

    Perform Mise’ en place

    Perform Mise en place


    sauces and soups
    Dispose of waste

    Store appetizers
    menu items
    equipment

    dressings
    items
    1 Abiso, Jackie Lou L.
    2 Alarde, Leah C.
    3 Atay, Nicole Amber C.
    4 Bulac, Dave Ivonie J.
    5 Cellona, Queenie Grace V.
    6 Delostrico, Oliver L.
    7 Durias, Jocelyn E.
    8 Gastones, Jay Cariel P.
    9 Jamito, G-An P.
    10 Macalinao, Glysdy Jean G.
    11 Mayoa, Clarissa P.
    12 Morante, Ofelia R.
    13 Siangco, Joan C.
    14 Tauto-an Haidee B.
    15 Uy, Jann G.

    Legend: a - Competent X - Not Yet Competent


    Present a variety salads and

    PREPARE
    dressings

    DRESSINGS
    ALADS AND
    HART
    ERY NC II

    ETENCIES
    Store salads and dressings

    Perform mise-en – place

    Prepare a variety of sandwiches


    chnology (DDAST)

    Present a variety of sandwiches

    PREPARE
    Store sandwiches

    Perform mise-en – place


    Cook meat cuts for service

    Present meat cuts for service


    PREPARE
    SANDWICHES MEAT DISHES

    Store meat
    Perform mis en place

    Prepare vegetable dishes

    Present vegetable dishes


    DISHES
    PREPARE
    VEGETABLES

    Store vegetables dishes


    Perform mise-en –place
    Prepare and cook egg dishes
    Present egg dishes
    EGG
    DISHES
    PREPARE

    Store egg dishes

    Perform mise-en – place


    Prepare starch Dishes
    Present Starch dishes
    DISHES
    STARCH
    PREPARE

    Store Starch dishes

    Perform mise-en –place


    Cook poultry and game dishes
    Plate/present poultry and game
    dishes
    PREPARE

    Store poultry and Game


    GAME DISHES
    POULTRY AND

    Perform mise-en –place

    Handle fish and seafood


    Cook fish and shellfish
    PREPARE

    WENSYL MAE M
    Train
    SEAFOOD DISHES
    PREPARE
    Plate/Present fish and seafood

    AFOOD DISHES
    Store fish and seafood

    Trainer
    Perform mise-en –place

    Prepare desserts and sweet


    sauces?
    Date Finished:

    Plate/Present desserts

    PREPARE

    ENSYL MAE M. DE GUZMAN


    DESSERTS
    Store desserts
    Select packaging materials GE
    Package food
    RED
    FOOD
    PREPA
    PACKA

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