Conduct

Competency
Assessment
 TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
PangasiwaansaEdukasyongTeknikal at Pagpapaunlad ng Kasanayan

 APPLICATION FORM

REFERENCE NUMBER :

Qual – YY Region Province Number Series Number Series

PICTURE
alpha
code Assigned to AC UNIQUE
LEARNERS IDENTIFIER (ULI): colored,
passport size,
- - - -
to be filled – out by the Processing Officer white
background

Applicant’s Signature Date of Application

Name of School/Training Center/Company:

Address:
Title of Assessment applied for:
 Full Qualification  COC  Renewal
1. Client Type
 TVET Graduating Student  TVET graduate  Industry worker  K-12  OWF
2. Profile
2
.
1
Name:
.

 SURNAME

 FIRSTNAME
NAME EXTENSION (e.g.
MIDDLE INITIAL
 MIDDLE NAME Jr., Sr.)

2
. Mailing
2 Address:
.
Number, Street Barangay District
 City Province Region Zip Code
2.3. Mother’s Name 2.4. Father’s Name
2.5.Sex 2.6.Civil Status 2.7. Contact Number(s) 2.8.Highest Educational Attainment 2.9.Employment Status


Male  Single Tel:  Elementary Graduate  Casual


Female  Married Mobile:  High School Graduate  Job Order

 Widow/er E-mail:  TVET Graduate  Probationary

 Separated Fax:  College Level  Permanent

Others:
2. 2.1 Birth 2.1
Birth date (mm/dd/yy): M M D D Y Y Age:
10 1 place: 2
3. Work Experience (National Qualification-related)
3.1. 3.2. 3.3. 3.4. 3.5. 3.6
Monthly No. of Yrs. Working
Name of Company Position Inclusive Dates Status of Appointment
Salary Exp.

(For more information, pase use separate sheet)

4. Other Training/Seminars Attended (National Qualification-related)

4.1. 4.2. 4.3. 4.4 4.5
Title Venue Inclusive Dates No. of Hours Conducted By

(For more information, please use separate sheet)

5. Licensure Examination(s) Passed

5.1. 5.2. 5.3. 5.4. 5.5. 5.6.
Year
Title Taken Examination Venue Rating Remarks Expiry Date

(For more information, please use separate sheet)

6. Competency Assessment(s) Passed

6.1. 6.2. 6.3 6.4. 6.5. 6.6.
Qualification
Title Level Industry Sector Certificate Number Date of Issuance Expiration Date

(For more information, , please use separate sheet)


ADMISSION SLIP

REFERENCE NUMBER :

PICTURE
Name of Applicant: Tel. Number:
(Passport
Official Receipt Number:
size)
Assessment Applied for:
Date Issued:

To be accomplished by the Processing Officer

Name of Assessment Center:

Check submitted requirements: Remarks:

 Accomplished Self-Assessment Guide  Bring own Personal Protective Equipment

 Three (3) pieces colored passport size pictures

 Others. Pls. specify

Assessment Date: Assessment Time:

Printed Name & Signature of Processing Officer Printed Name & Signature of Applicant

Date: Date:

Note: Please bring this Admission Slip on your assessment date.

Reference No.

SELF-ASSESSMENT
GUIDE

Qualification COOKERY NC II

COC 1 : PREPARE AND COOK HOT MEALS

Units of Competency  Clean and maintain kitchen premises
Covered:  Prepare stocks, sauces and soups
 Prepare meat dishes
 Prepare vegetable dishes
 Prepare egg dishes
 Prepare poultry and game dishes
 Prepare seafood dishes
 Prepare starch products
 Package prepared food
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
answer.

Can I? YES NO

PREPARE AND COOK HOT MEALS

 Gather, check tools and equipment needed

 Clean and/or sanitize kitchen equipment and utensils*

 Store and stack cleaned equipment and utensils

 Follow cleaning schedules

 Use appropriate chemicals and equipment in cleaning and maintaining

kitchen premises, tools and equipment*

 Check, record and label supplies

 Gather, Identify and select ingredients as per required menu items *

 Prepare ingredients and flavoring agents as per required menu items*

 Select and assemble ingredients to produce varieties of soups, stocks

and sauces*
 Select primary, secondary and portioned cuts of Protein; pork, lamb,
beef, veal and seafood*

 Identify and use appropriate cooking methods*

 Organize and prepare food items according to menu requirements*

 Cook menu items as required*

 Arrange sauces and garnishes*

 Plate and present food*

 Select packaging materials for foodstuffs

 Adapt appropriate packaging procedures*

 Store food in appropriate condition*

 Follow workplace safety and hygiene procedures\*

 Perform first aid procedure in the event of accident

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 & Signature:

Date:
Rating Sheet for Observation / Demonstration and Questioning
Candidate’s name:

Assessor’s name:

Qualification: COOKERY NC II

Project 1: PREPARE AND COOK HOT MEALS

1. Clean and maintain kitchen premises
2. Prepare stocks, sauces and soups
3. Prepare poultry and game dishes
4. Prepare seafood dishes
Units of Competency
5. Prepare egg dishes
covered:
6. Prepare starch products
7. Prepare vegetable dishes
8. Prepare meat dishes
9. Package prepared food
Date of assessment:

Time of assessment:

Instructions for demonstration

Given the necessary materials, tools and equipment, the candidate must be able to prepare and cook
hot meals following the required tasks to be performed:
1. Clean and sanitize kitchen premises.
2. Organize, prepare and package food according to recipe requirements.
3. The assessor shall instruct each candidate to prepare a complete set menu using
available ingredients.
4. Below are four (4) categories from which the candidates shall choose only one item
per category.
5. Menu must be good for one single serving only. Assessor must ensure that no two (2)
candidates prepare the same recipe
A. Soup
. Thick
. Clear
B. Main Course with Appropriate Sauce
. Seafood
. Poultry
C. Vegetable Side Dish
. Glazed
. Au Gratin
D. Starch Side Dish
. Potato
. Pasta
6. Present food in a plate
- 1 protein ( Poultry, pork, beef/lamb, or seafood )
- 1 starch ( pasta with white sauce or potato dish )
Materials and equipment
Please refer to the attached documents

Performance REMARKS
 Not
During the demonstration of skills, the candidate: Satisfactory
Satisfactory

Ingredients:

 Identified and selected ingredients per required menu

items*
 Washed/ cleaned ingredients per required menu
items.
Equipment:

 Gathered, checked tools and equipment needed

 Cleaned and/or sanitized kitchen equipment and
utensils*
Preparation, Cooking and Plating:

 Prepared vegetables as per required menu items

 Prepared sauce per required menu items

Performance
Product Output: REMARKS
Satisfactory Satisfactory

The candidate’s demonstration was:

Satisfactory  Not Satisfactory 

RATING SHEET FOR DEMONSTRATION WITH ORAL QUESTIONING

Questions to probe the candidate’s underpinning knowledge Satisfactory

response

The candidate should answer the following questions: Yes No

1. What are the two common kitchen ingredients that can be used to put out
 
a top range grease fire?

2. What is a moist cooking method?  

3. What is the most common type of menu that fast food establishment offer?  

4. What do we mean by Mise-en- place?  

5. What is the fat flour ratio when preparing a roux?  
6. What is the Hollandaise sauce made of?  
7. Part of poultry that is described as “white meat”?  
8. How do you determine the freshness of meat?  
9. How do you check the doneness of your cooked meat?  
10. When sanitizing an area, it is still necessary to rinse off the detergent?  

The candidate’s underpinning knowledge

was:
 Satisfactory  Not Satisfactory

Feedback to candidate:

The candidate’s overall performance was:  Satisfactory  Not Satisfactory

Candidate’s signature: Date:

Assessor’s signature: Date:

 Competency Assessment Results Summary (CARS) – TESDA Copy
Candidate Name:
Assessor Name:
Title of Qualification/
Cluster of Units of COOKERY NC II
Competency
Date of
Assessment Center: PTC SAMBOAN Assessment:
The performance of the candidate in the following unit(s) of competency and Not
corresponding assessment methods Satisfactor
Satisfactor
y
Unit of Competency Assessment Method y

A. Demonstration
1. Prepare and Cook Hot Meals
B. Demonstration with Oral Questioning

A. Demonstration
2. Prepare Cold Meals
B. Demonstration with Oral Questioning

A. Demonstration
3. Prepare Sweets
B. Demonstration with Oral Questioning
Note: Satisfactory Performance shall only be given to candidate who demonstrated successfully all the
competencies
identified in the above-named Qualification/Cluster of Units of Competency.
 For submission q For re-assessment (pls.
 For issuance of NC/COC of
Recommendatio specify)
(Indicate title/s of COC, if Full Qualification is not Additional
n met) _____________________
documents
__________________________________________ Specify:_________ _
_ ____

Did the candidate overall performance meet the required

q Yes q No
evidences/standards?
OVERALL EVALUATION q Competent q Not Yet Competent

General Comments [Strengths/Improvements needed]

Candidate signature: Date:
Assessor signature: Date:
Assessment Center
Date:
Manager signature

-----------------------------------------------------------------------------------------------------
------------------------
CANDIDATE’S COPY (Please present this form when you claim your NC/COC)
 COMPETENCY ASSESSMENT RESULTS SUMMARY
Name of Candidate: Date Issued:
Name of Assessment Date of Assessment:
PTC SAMBOAN
Center:
Assessment Results: q Competent q Not Yet Competent
 For issuance of
 For submission of
NC/COC  For re-
Additional documents
Recommendation (Indicate title/s of COC, if Full assessment
Specify:___________________
: Qualification is not met) (pls. specify)
_
__________________________ ____________________
__
Assessed by: Attested
by:
_________________________ ___________________________
Name and Signature Name and Signature
Date: Date: