TM 1 - Templates

Sector : TOURISM
Qualification Title: COOKERY NC II
Unit of Competency: Prepare Egg Dishes
Module Title: Preparing Egg Dishes
Technical Education & Skills Development Authority

PTC - SAMBOAN
Poblacion, Samboan, Cebu
Date Developed: Document No.
July 2010 Issued by:
Trainers Date Revised:
Methodology Level I February 12, 2012 Page ii of vii
Developed by: NTTA
Templates Shekinah D.
Angcon Revision # 01
Plan
Training
Session
Date Developed: Document No.

Trainers Date Revised:
Methodology Level I February 12, 2012 Page i of vii
Developed by: NTTA
Sample Data Gathering Instrument for Trainee’s
Characteristics
Please answer the following instrument according to the
characteristics described below. Encircle the letter of your choice that best
describes you as a learner. Blank spaces are provided for some data that
need your response.
Characteristics of learners
Language, Average grade in: Average grade in:

literacy and English Math
numeracy (LL&N)
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
a. 75 to 79 e. 75 to 79
Cultural and Ethnicity/culture:

language a. Tagalog
background
b. Bisaya
c. Ilongo
d. Waray
e. Muslim
f. Chabakano
g. Others( please specify)_____________
Education & Highest Educational Attainment:

general a. High School Level
knowledge
b. High School Graduate
c. College Level
d. College Graduate
e. with units in Master’s degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Sex a. Male
b. Female
Date Developed: Document No. NTTA-TM1-01

Cookery NC II Date Revised:
February 2012 Page 2 of 250
Developed by: NTTA
Templates
Shekinah D.
Age Your age: 23
Physical ability 1. Disabilities(if any)______N/A________
2. Existing Health Conditions (Existing illness
if any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify)
_________N/A________
Previous Cookery Certificates

experience with COC1 Preparing Hot Meals
the topic COC2 Preparing Cold Meals
COC3 Preparing Cold Meals
Previous List down trainings related to Cookery

learning None
experience
National Certificates acquired and NC level
Training Level
completed Cookery NC II
Special courses Other courses related Cookery NC II

None
Learning styles a. Visual - The visual learner takes mental

pictures of information given, so in order
for this kind of learner to retain
information, oral or written, presentations
of new information must contain diagrams
and drawings, preferably in color. The
visual learner can't concentrate with a lot
of activity around him and will focus better
and learn faster in a quiet study
environment.
b. Kinesthetic - described as the students in
the classroom, who have problems sitting
still and who often bounce their legs while
tapping their fingers on the desks. They are
often referred to as hyperactive students
with concentration issues.
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Templates
Shekinah D.
c. Auditory- a learner who has the ability to

remember speeches and lectures in detail
but has a hard time with written text.
Having to read long texts is pointless and
will not be retained by the auditory learner
unless it is read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities
where they can watch, listen and then
review what has happened.
f. Theorist - Learns most when ideas are
linked to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others(please specify)
___________________________

Developed by: NTTA
Templates
Shekinah D.
Summary of the Learner’s Characteristics
Knowledge General Educ. &
Special Current Situation

Name of Trainees
Training Level Completed

Related Job Experience
Special Courses
Physical Ability
Learning Style
Cultural and Language
Language Literacy &
Gender
Age
Background
Numeracy
Guerrero, Ada María, P. English BISAYA HS F 20 NONE NONE NONE NONE Kinesth Working
85-90 GRAD etic Student
Math
80-84
Lucero, Janelle, M English BISAYA COLLE F 32 NONE NONE NONE NONE Kinesth Financially
85-90 GE etic Challenged
Math GRAD
80-84
Estrella, Justin, B. English BISAYA COLLEG M 24 NONE NONE NONE NONE Auditor NONE
85-90 E GRAD y
Math
80-84
Custodio, Mariel, P. English BISAYA HS F 21 NONE NONE NONE NONE Visual NONE
GRAD
Templates Developed by: NTTA
Shekinah D. Angcon
Revision # 01
85-90
Math
80-84
Santillan, John Paul, C. English BISAYA HS M 19 NONE NONE NONE NONE Kinesth NONE
85-90 GRAD etic
Math
80-84
Cinco, Christian, L. English BISAYA COLLEG M 35 NONE NONE NONE NONE Auditor Solo Parent
85-90 E GRAD y
Math
80-84

Templates Developed by: NTTA
Shekinah D. Angcon
Revision # 01
FORM 1.1 SELF-ASSESSMENT CHECK
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.
BASIC COMPETENCIES
CAN I…? YES NO
1. Participate in Workplace Communication
1.1 Obtain and convey workplace information ✓
1.2 Speak English at a basic operational level ✓
1.3 Participate in workplace meetings and discussions ✓
1.4 Complete relevant work related documents ✓
2. Work in a Team Environment

2.1 Describe team role and scope ✓
2.2 Identify own role and responsibility within team ✓
2.3 Work as a team member ✓
2.4 Work effectively with colleagues ✓
2.5 Work in socially diverse environment ✓
3. Practice Career Professionalism

3.1 Integrate personal objectives with organizational goals ✓
3.2 Set and meet work priorities ✓
3.3 Maintain professional growth and development ✓
4. Practice Occupational Health and Safety Procedures

4.1Identify hazards and risks ✓
4.2 Evaluate hazards and risks ✓
4.3 Control hazards and risks ✓
4.4 Maintain OHS awareness ✓
4.5 Perform basic first-aid procedures ✓
COMMON COMPETENCIES YES NO

CAN I…?
1. Develop and Update Industry Knowledge

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Templates
Shekinah D.
BASIC COMPETENCIES
1.1 Seek information on the industry ✓
1.2 Update industry knowledge ✓
1.3 Develop and update local knowledge ✓
1.4 Promote products and services to customers ✓
2. Observe Workplace Hygiene Procedures

2.1 Follow hygiene procedures ✓
2.2 Identify and prevent hygiene risks ✓
3. Perform Computer Operations ✓
3.1 Plan and prepare for task to be undertaken ✓
3.2 Input data into computer ✓
3.3 Access information using computer ✓
3.4 Produce/output data using computer system ✓
3.5 Maintain computer equipment and systems ✓
4. Perform Workplace and Safety Practices ✓
4.1 Follow workplace procedures for health, safety and ✓

security practices
4.2 Perform child protection duties relevant to the tourism ✓
industry
4.3 Observe and monitor people ✓
4.4 Deal with emergency situations ✓
4.5 Maintain safe personal presentation standards ✓
4.6 Maintain a safe and secure workplace ✓
5. Provide Effective Customer Service ✓
5.1 Health, safety and security procedures ✓
5.2 Breaches of procedure ✓
5.3 Emergency ✓
CORE COMPETENCIES
CAN I…? YES NO
1. Clean and maintain kitchen premises
1.1 Clean, sanitize and store equipment ✓
1.2 Clean and sanitize premises ✓
1.3Dispose of waste ✓

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Shekinah D.
BASIC COMPETENCIES
2. Prepare stocks, sauces and soups
2.1 Prepare stocks, glazes and essences required for menu ✓
items
2.2 Prepare soups required for menu items ✓
2.3 Prepare sauces required for menu items ✓
2.4 Store and reconstitute stocks, sauces and soups ✓
3. Prepare appetizers
3.1 Perform Mise en place ✓
3.2 Prepare a range of appetizers ✓
3.3 Present a range of appetizers ✓
3.4 Store appetizers ✓
4. Prepare salads and dressing

4.2 Prepare a variety salads and dressings ✓
4.3 Present a variety of salads and dressings ✓
4.4 Store salads and dressings ✓
5. Prepare sandwiches
5.1 Perform mise-en - place ✓
5.2 Prepare a variety of sandwiches ✓
5.3 Present a variety of sandwiches ✓
5.4 Store sandwiches ✓
6. Prepare meat dishes

6.2 Cook meat cuts for service ✓
6.3 Present meat cuts for service ✓
6.4 Store meat ✓
7. Prepare vegetables dishes

7.2 Prepare vegetable dishes ✓
7.3 Present vegetable dishes ✓
7.4 Store vegetables dishes ✓
8. Prepare egg dishes

Developed by: NTTA
Templates
Shekinah D.
BASIC COMPETENCIES
8.2 Prepare and cook egg dishes ✓
8.3 Present egg dishes ✓
8.4 Store egg dishes ✓
9. Prepare starch dishes

9.2 Prepare starch dishes ✓
9.3 Present Starch dishes ✓
9.4 Store Starch dishes ✓
10. Prepare poultry and game dishes

10.1 Perform mise en place ✓
10.2 Cook poultry and game dishes ✓
10.3 Plate/present poultry and game dishes ✓
10.4 Store poultry and game ✓
11. Prepare seafood dishes

11.2 Handle fish and seafood ✓
11.3 Cook fish and shellfish ✓
11.4 Plate/Present fish and seafood ✓
11.5 Store fish and seafood ✓
12. Prepare desserts

12.2 Prepare desserts and sweet sauces ✓
12.3 Plate/Present desserts ✓
12.4 Store desserts ✓
13. Package prepared food

13.1 Select packaging materials ✓
13.2 Package food ✓
Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.
Developed by: NTTA
Templates
Shekinah D.
Evidences/Proof of Current Competencies(Sample)
Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation
Current
Proof/Evidence Means of validating
competencies
CORE COMPETENCIES
Clean and National Certificate, Written Test
maintain kitchen Diploma,TOR Oral Questioning
premises
Prepare stocks, National Certificate, Written Test
sauces and soups Diploma,TOR Oral Questioning
Prepare appetizers National Certificate, Written Test
Diploma,TOR Oral Questioning
Prepare salads National Certificate, Written Test
and dressing Diploma,TOR Oral Questioning
Prepare National Certificate, Written Test
sandwiches Diploma,TOR Oral Questioning
Prepare meat National Certificate, Written Test
dishes Diploma,TOR Oral Questioning
Prepare vegetables National Certificate, Written Test
Prepare Egg
Dishes
Prepare starch National Certificate, Written Test
Prepare poultry National Certificate, Written Test
and game dishes Diploma,TOR Oral Questioning
Prepare seafood National Certificate, Written Test
Prepare desserts National Certificate, Written Test
Package prepared National Certificate, Written Test
food Diploma,TOR Oral Questioning

Developed by: NTTA
Templates
Shekinah D.
Identifying Training Gaps
From the accomplished Self-Assessment Check (Form 1.1) and the

evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.
Form 1.3 Summary of Current Competencies Versus Required

Competencies (Sample)
Required Units of Current Training

Competency/Learning Competencies Gaps/Requirement
Outcomes based on CBC s
1. Clean and Maintain Kitchen Premises
1.1 Clean, sanitize and Clean, sanitize and
store equipment store equipment
1.1 Clean, sanitize and Clean and sanitize
store equipment premises
1.3 Dispose of waste Dispose of waste
2. Prepare Stocks,
Sauces and Soups
2.1 Prepare stocks Prepare stocks,
glazes and essences
required for menu
items
2.2 Prepare soups Prepare soups
required for menu items required for menu
items
2.3 Prepare sauces Prepare sauces
items
2.4 Store and reconstitute Store and
stocks, sauces and soups reconstitute stocks,
sauces and soups
3. Prepare Appetizers
3.1 Perform Mise en place Perform Mise en
place
3.2 Prepare a range of Prepare a range of
appetizers appetizers
3.3 Present a range of Present a range of
Developed by: NTTA
Templates
Shekinah D.
3.4 Store appetizers Store appetizers
4. Prepare Salads
place
4.2 Prepare a of variety Prepare a variety of
salads and dressings salads and dressings
4.3 Present a variety of Present a variety of
4.4 Store salads and Store salads and
dressings dressings
5. Prepare Sandwiches
place
5.2 Prepare a variety of Prepare a variety of
sandwiches sandwiches
5.4 Store sandwiches Store sandwiches
6. Prepare Meat Dishes
place
6.2 Cook meat cut for Cook meat cut for
service service
6.3 Present meat cuts for Present meat cuts
services for services
6.4 Store meat Store meat
7. Prepare Vegetables
Dishes
place
7.2 Prepare vegetable Prepare vegetable
dishes dishes
7.3 Present vegetable Present vegetable
dishes dishes
7.4 Store vegetable dishes Store vegetables
dishes

Developed by: NTTA
Templates
Shekinah D.
8. Prepare Egg Dishes 8. Prepare Egg
Dishes
place
8.2 Prepare and cook egg Prepare and cook
dishes egg dishes
8.3 Present egg dishes Present egg dishes
8.4 Store egg dishes Store egg dishes
9. Prepare Starch Dishes
place
9.2 Prepare starch dishes Prepare starch
dishes
dishes
9.4 Store starch dishes Store starch dishes
10. Prepare Poultry and
Game Dishes
10.1 Perform Mise en Perform Mise en
place place
10.2 Cook poultry and Cook poultry and
game dishes game dishes
10.3 Plate/present poultry Plate/present
and game dishes poultry and game
dishes
10.4 Store poultry and Store poultry and
game game
11. Prepare Seafood
Dishes
place place
11.2 Handle fish and Handle fish and
seafood seafood
11.3 Cook fish and Cook fish and
shellfish shellfish
11.4 Plate/Present fish Plate/Present fish
and seafood and seafood
11.5 Store fish and Store fish and
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Templates
Shekinah D.
seafood seafood
12. Prepare Desserts
place place
12.2 Prepare desserts and Prepare desserts and
sweet sauces sweet sauces
12.3 Plate/Present Plate/Present
desserts desserts
12.4 Store desserts Store desserts
13. Package Prepared
Food
13.1 Select packaging Select packaging
materials materials
13.2 Package food Package food

Developed by: NTTA
Templates
Shekinah D.
Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.
Form No. 1.4: Training Needs (Sample)
Training Needs Module Title/Module of

Instruction
(Learning Outcomes)
8.1 Perform Mise en place 8. PREPARING EGG
DISHES
8.2 Prepare and cook egg dishes
8.3 Present egg dishes
8.4 Store egg dishes

Developed by: NTTA
Templates
Shekinah D.
In template form, the c will look like this.
SESSION PLAN
Sector : Tourism
Qualification Title : Cookery NC II
Unit of Competency : Prepare Egg Dishes
Module Title : Preparing Egg Dishes
Learning Outcomes:
1. Perform Mise en place
2. Prepare and cook egg dishes
3. Present egg dishes
4. Store egg dishes
A. INTRODUCTION
The COOKERY NC II Qualification consists of competencies that a person must achieve to clean kitchen areas, prepare hot,
cold meals and desserts for guests in various food and beverage service facilities.
This Qualification is packaged from the competency map of the Tourism Sector (Hotel and Restaurant) as shown in Annex
B. LEARNING ACTIVITIES
LO 1: Perform Mise in Place
Learning Content Methods Presentation Practice Feedback Resources Time
Tools, equipment and Self-Paced/Modular Read Information Answer self- Compare CBLM 1
utensils needed in Lecture/Discussion Sheet 8.1-1 on check 8.1-1 your hour
Cookery NC II July 2010 Issued by:
Date Revised:
Developed by: Shekinah NTTA
Templates D. Angcon
Revision # 01
cooking eggs Tools, Equipment on Tools, answers
and Utensils Equipment with
Needed in Cooking and Utensils answer key
Eggs. Needed in 8.1-1 Tools,
Cooking Equipment
Eggs. and
Utensils
Needed in
Cooking
Eggs.
Egg sizing Self-Paced/Modular Read Information Answer self- Compare CBLM 30
Lecture/Discussion Sheet 8.1-2 on Egg check 8.1-2 answers to minut
Sizing Egg Sizing answer key es
8.1-2 Egg
Sizing
Quality of Eggs Self-Paced/Modular Read Information Answer self- Compare CBLM 1
Lecture/Discussion sheet 8.1-3 on check 8.1-3 answers to hour
Quality Of Eggs Quality Of answer key
Eggs 8.1-3
Quality Of
Eggs
LO 2: Prepare and cook egg dishes
1. Variety of egg Lecture/Discussion Read Information Answer self- Compare CBLM 1
dishes Sheet 8.2-1 on check 8.2-1 answers to hour
Variety of Eggs Variety of egg answer key
Dishes dishes 8.2-1
Variety of

Date Revised:
Templates D. Angcon
Revision # 01
egg dishes
2. Methods of cooking Lecture/Discussion Read Information Answer self- Compare CBLM 1
eggs Sheet 8.2-2 on check 8.2-2 answers to hour
Methods of Methods of answer key
Cooking Eggs Cooking 8.2-2
Eggs Methods of
Cooking
Eggs
Demonstration Review Task Sheet Perform Task Evaluate Recipe 1

8.2-3 on Cook Egg Sheet 8.2-3 performanc Card hour
Using Scrambled Cook Egg e by using
Method Using performanc
Scrambled e criteria
Method checklist
8.2-3 Cook
Egg Using
Scrambled
Method
Demonstration Review Task Sheet Perform Task Evaluate

Recipe 2hour
8.2-4 Perform Sheet 8.2-4 performanc
Card s
Classic Egg Salad Perform e by using
Classic Egg performanc
Salad e criteria
checklist
8.2-4
Perform

Date Revised:
Templates D. Angcon
Revision # 01
Classic Egg
Salad
Recipe
Demonstration Review Job Sheet Perform Job Evaluate Card 2
8.2-5 on Baking Sheet 8.2-5 Performanc hours
Muffin Frittatas Baking e by using
Muffin performanc
Frittatas e criteria
checklist
8.2-5
Baking
Muffin
Frittatas
3. Safety and hygienic Lecture/Discussion Information Sheet Answer self- Compare CBLM 1
procedure in 8.2-6 on Safety check 8.2-6 answers to hour
workplace and Hygienic Safety and answer key
Procedure in Hygienic 8.2-6
Workplace Procedure in Safety and
Workplace Hygienic
Procedure
in
Workplace
LO 3: Present egg dishes
1. Logical and time Self-Paced/Modular Read Information Answer self- Compare CBLM 30
efficient work flow Lecture/Discussion Sheet 8.3-1 on check 8.3-1 answers to minut
Logical and Time Logical and answer key es
Efficient Work Flow Time 8.3-1
Date Revised:
Templates D. Angcon
Revision # 01
Efficient Logical and
Work Flow Time
Efficient
Work Flow
2. Cutting and Self-Paced/Modular Read Information Answer self- Compare CBLM 1
presentation Lecture/Discussion Sheet 8.3-2 check 8.3-2 answers to hour
techniques of eggs Cutting and Cutting and answer key
Presentation Presentation 8.3-2
Techniques Of Techniques Cutting and
Eggs Of Eggs Presentatio
n
Techniques
Of Eggs
Demonstration Review Task Sheet Perform task Evaluate Recipe 1

8.3-3 on Present sheet 8.3-3 Performanc Card hour
Deviled Egg Dish Present e by using and
Deviled Egg performanc 30
Dish e criteria mins
checklist
8.3-3
Present
Deviled Egg
Dish

Date Revised:
Templates D. Angcon
Revision # 01
Demonstration Review Job Sheet Perform Job Evaluate Recipe 2
8.3-4 on Perform Sheet 8.3-4 Performanc Card hours
Different Perform e by using
Presentation and Different performanc
Cutting Techniques Presentation e criteria
and Cutting checklist
Techniques 8.3-4
3. Plating egg dishes Self-Paced/Modular Read Information Answer self- Compare CBLM 1
Lecture/Discussion Sheet 8.3-5 on check 8.3-5 answers to hour
Plating Egg Dishes Plating Egg answer key
Dishes 8.3-5
Plating Egg
Dishes
Demonstration Review Task Sheet Perform Job Evaluate Recipe 1

8.3-6 on Perform Sheet 8.3-6 Performanc Card hour
Flower-shaped Egg on Perform e by using
Flower- performanc
shaped Egg e criteria
checklist
Job Sheet
8.3-6
Perform
Flower-
shaped Egg

Date Revised:
Templates D. Angcon
Revision # 01
Demonstration Review Job Sheet Perform Job Evaluate Recipe 1
8.3-7 on Perform Sheet 8.3-7 Performanc Card hour
Different Plating Perform on e by using and
Egg Dishes Plating Egg performanc 30
Dishes e criteria mins
checklist
Job Sheet
8.3-7
Perform on
Plating Egg
Dishes
LO 4: Store egg dishes
1. Egg Safety Self-Paced/Modular Read Information Answer self- Compare CBLM 30
Lecture/Discussion Sheet 8.4-1 on check 8.4-1 answers to minut
Plating Egg Dishes Plating Egg answer key es
Dishes 8. 4-1
Plating Egg
Dishes
2. Egg Storing Self-Paced/Modular Read Information Answer self- Compare CBLM 1
Techniques Lecture/Discussion Sheet 8.4-2 on Egg check 8.4-2 answers to hour
Storing Techniques Egg Storing answer key
Techniques 8.4-2 Egg
Storing
Techniques
3. Egg Storing Self-Paced/Modular Read Information Answer self- Compare CBLM 1
Procedure Lecture/Discussion Sheet 8.4-3 on Egg check 8.4-3 answers to hour
Storing Procedure Egg Storing answer key
Procedure 8.4-3 Egg
Date Revised:
Templates D. Angcon
Revision # 01
Storing
Procedure
C. ASSESSMENT PLAN
 Written Test
 Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION

Date Revised:
Templates D. Angcon
Revision # 01
PARTS OF A COMPETENCY-BASED LEARNING
References/Further Reading
Performance Criteria Checklist

Operation/Task/Job Sheet
Self Check Answer Key
Self Check
Information Sheet
Learning Experiences
Learning Outcome Summary
Module
Module Content
Content
Module
List of Competencies
Content
Module Content
Module Content
Front Page
In our efforts to standardize CBLM,
the above parts are recommended for
use in Competency Based Training
(CBT) in Technical Education and
Skills Development Authority (TESDA)
Technology Institutions. The next
sections will show you the
components and features of each part.

Trainers July 2010 Issued by:
Date Revised:
Methodology Level I February 2012 Page 25 of 61
Developed by: NTTA
COOKERY NC II
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
Cleaning and
Clean and maintain TRS512328
1. maintaining kitchen
kitchen premises
premises
Prepare stocks, sauces Preparing stocks,TRS512331

sauces
2.
and soups and soups
TRS512381
3. Prepare appetizers Preparing appetizers
Prepare salads and Preparing salads TRS512382

and
4.
dressing dressing
TRS512330
5. Prepare sandwiches Preparing sandwiches
TRS512383
6. Prepare meat dishes Preparing meat dishes
Prepare vegetables Preparing vegetables

TRS512384
7.
dishes dishes
8. Prepare egg dishes TRS512385

Preparing egg dishes
9. Prepare starch dishes Preparing starch TRS512386

dishes
Prepare poultry and Preparing poultryTRS512333

and
10.
Preparing seafoodTRS512334
dishes
TRS512335
12. Prepare desserts Preparing desserts
TRS512340
13. Package prepared food Packaging prepared food

Date Revised:
Developed by: NTTA
MODULE CONTENT
UNIT OF COMPETENCY: Prepare Egg Dishes
MODULE TITLE: Preparing Egg Dishes
MODULE DESCRIPTOR:
This module deals with the skills and knowledge and attitude required to
prepare various eggs dishes.
NOMINAL DURATION: 24 hours
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Perform Mise en place
2. Prepare and cook egg dishes
3. Present egg dishes
4. Store egg dishes
ASSESSMENT CRITERIA:
1. Cleans, sanitizes and prepares tools, utensils and equipment are
based on the required tasks
2. Identified correct ingredients are according to standard recipes, recipe
cards or enterprise requirements
3. Assembles ingredients are according to correct quantity, type and
quality required
4. Prepares ingredients based on the required form and time frame
5. Thaws Frozen ingredients by following enterprise procedures
6. Washes raw ingredients with clean potable water if necessary
7. Prepares Variety of egg dishes are according to standard recipes using
a range of cooking methods
8. Cooks eggs are based on clients requirements
9. Selects and prepare sauces and accompaniments specific to egg
preparations

Date Revised:
Developed by: NTTA
10. Tastes and seasons cooked dishes are in accordance with the
required taste of the dishes
11. Follows workplace safety and hygienic procedures according to
enterprise and legal requirements.
12. Selects suitable plates are according to enterprise standards
13. Presents Eggs hygienically and attractively using suitable
garnishes and side dishes sequentially within the required timeframe
14. Observe factors in plating dishes are in presenting poultry and
game dishes
15. Stores fresh and processed eggs are at the correct temperature
16. Maintains Optimum freshness and quality in accordance with
enterprise storing techniques and procedures
17. Utilizes quality trimmings and other leftovers are where and
when appropriate
18. Stores egg in accordance with FIFO operating procedures and
storage of egg requirements

Date Revised:
Developed by: NTTA
LEARNING OUTCOME NO. 2
Prepare and Cook Egg Dishes
Contents:
1. Variety of Egg Dishes

2. Methods of Cooking Eggs
3. Safety and Hygienic Procedure in Workplace
Assessment Criteria
1. Prepares Variety of egg dishes are according to standard recipes using

a range of cooking methods
2. Cooks eggs are based on clients requirements
3. Selects and prepare sauces and accompaniments specific to egg
preparations
4. Tastes and seasons cooked dishes are in accordance with the required
taste of the dishes
5. Follows workplace safety and hygienic procedures according to
enterprise and legal requirements.
Conditions
The participants will have access to:
1. Kitchen tools, utensils and equipments

2. Kitchen or work station
3. Manufacturer’s manual
Assessment Method:
1. Modular Lecture
2. Discussion
3. Demonstration

Date Revised:
Developed by: NTTA
Learning Experiences
Learning Outcome 2
PREPARE AND COOK EGG DISHES
Learning Activities Special Instructions

1. Read Information Sheet 8.2-1
Variety of Egg Dishes In this Learning Outcome, you
2. Answer self-check 8.2-1 should be able prepare and cook
Variety of Egg Dishes egg dishes.
Compare answers to answer
key 8.2-1 Egg Dishes All you have to do is follow the
3. Read Information Sheet 8.2-2 learning activities found in the left
on Methods of Cooking Eggs column by:
4. Answer self-check 8.2-2  Reading Information Sheets
Methods of Cooking Eggs  Answering Self-Checks
 Comparing Self-Checks to
key 8.2-2 Methods of Cooking
Answer Keys
Eggs
 Performing Task and Job
5. Review Task Sheet 8.2-3 on
Sheets
Cook Egg Using Scrambled
Method
6. Perform Task Sheet 8.2-3 After doing these activities show
Cook Egg Using Scrambled your output to your trainer for his
Method feedback as you accomplish them.
Evaluate your own output
using Performance Criteria
Checklist 8.2-3 Cook Egg
Using Scrambled Method
7. Review Task Sheet 8.2-4 on
Perform Classic Egg Salad
8. Perform Task Sheet 8.2-4
Perform Classic Egg Salad
Checklist 8.2-4 Perform
Classic Egg Salad
9. Review Job Sheet 8.2-5 on
Baking Muffin Frittatas

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10. Perform Job Sheet 8.2-5
Baking Muffin Frittatas
Checklist 8.2-5 Baking Muffin
Frittatas
11. Read Information Sheet
8.2-6 on Safety and Hygienic
Procedure in Workplace
12. Answer self-check 8.2-6 After doing all activities of this
Safety and Hygienic Procedure LO, you are ready to proceed to
in Workplace the next LO on preparing and
cooking egg dishes.
key 8.2-6 Safety and Hygienic
Procedure in Workplace

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INFORMATION SHEET 8.2-1
Variety of Egg Dishes
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. List down the different Variety of egg dishes
2. Describe the various varieties of egg dishes.
Introduction:
This is a list of egg dishes. Eggs are laid by females of many different
species, including birds, reptiles, amphibians, and fish, and have been
eaten by mankind for thousands of years.[]Bird and reptile eggs consist of
albumen (egg white) and vitellus (egg yolk), contained within various thin
membranes all surrounded by a protective eggshell. Popular choices for egg
consumption are chicken, duck, quail, roe, and caviar, but the egg most
often consumed by humans is the chicken egg, by a wide margin.
Variety Egg dishes
Name Image Type Region Description

Boiled egg Plain Includes boiling long
enough for the yolk
to solidify ("hard
boiled") or just long
enough for the
albumen (egg white)
to solidify ("soft
boiled")
Coddled egg Plain In cooking, coddled
eggs are gently or
lightly cooked eggs.
They can be partially
cooked, heavily
cooked, or hardly
cooked at all.
Omelette Plain A dish made from
beaten eggs quickly
cooked with butter or
oil, but not further
stirred while cooking,
in a frying pan,
sometimes folded
around a filling such
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as cheese,
vegetables, meat
(often ham), or some
combination of the
above.
Poached Plain An egg that has been
egg cooked by poaching,
in simmering liquid.
The term is also
applied to a method
whereby the egg is
placed in a cup,
suspended over
simmering water,
using a special pan
called an "egg-
poacher".
Scrambled Plain A dish made from
eggs beaten egg whites
and yolks of (usually
chicken eggs).
Beaten eggs are put
into a hot pot or pan
(usually greased) and
stirred frequently,
forming curds as
they coagulate.
Shirred Plain Also known as baked
eggs eggs, is a dish in
which eggs have
been baked in a flat-
bottomed dish; the
name originates from
the type of dish in
which it was
traditionally baked.
An alternative way of
cooking is to crack
the eggs into
individual ramekins
and cook them in a
water bath, creating
the French dish eggs.

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Baghala Savor Iran A Khoresh (Persian
ghatogh y stew) made with
Baghalas (Rashtian
faba beans), dill, and
Eggs. Usually served
with Kateh (Persian
rice dish) in the
northern provinces of
Iran.
Onsen Plain Japan "Hot-spring eggs",
tamago traditional Japanese
boiled eggs (tamago)
slow-cooked in the
water of hot springs
(onsen).
Balut Savor Southe A developing duck
y ast embryo that is boiled
Asia alive and eaten in
the shell. It is
commonly sold as
street food in the
Philippines.
Brik Savor Tunisi A Tunisian dish
y a consisting of thin
warka pastry around
a filling commonly
deep fried. The best-
known version is the
egg brik, a whole egg
in a triangular pastry
pocket with chopped
onion, tuna, harissa
and parsley.
Century egg Savor China A Chinese cuisine
y ingredient made by
preserving duck,
chicken or quail eggs
in a mixture of clay,
ash, salt, quicklime,
and rice hulls for
several weeks to
several months,
depending on the
method of
processing.[4]

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Chawanmus Savor Japan An egg custard dish
hi y found in Japan that
uses the seeds of
ginkgo.[5]
Chinese Savor A Chinese home-
steamed y style dish found all
eggs over China. Eggs are
beaten to a
consistency similar
to that used for an
omelette and then
steamed.
Croque Savor France A croque-monsieur
Madame y sandwich served
with a fried egg or
poached egg on top
Deviled Savor Italy Yolks of hard-boiled
eggs y eggs are mashed
with cream or
mayonnaise,
mustard and
seasonings then
mounded or piped
into the white of the
boiled egg. Served
cold, often al fresco.
Egg bhurji Savor India Similar to scrambled
y eggs, mixed with
fried onions and
spices.
Egg Curry Savor India A spicy dish made

y with boiled eggs,
tomatoes, fried
onions and normally
eaten with bread or
rotis.
Egg butter Savor Finlan A mixture of butter
y d and hard boiled eggs.
Egg foo Savor Eggs are stirred
yung y together with
vegetables such as
bean sprouts and
scallions, then
quickly cooked in a
hot skillet or deep-
fried in oil, and
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served with gravy.
Egg in a Savor An egg fried within a
basket y hole in a slice of
bread.
Egg drop Savor A Chinese soup of

soup y wispy beaten eggs in
boiled chicken broth.
Egg salad Savor Egg salad is often

y used as a sandwich
filling, typically made
of chopped hard-
boiled eggs,
mayonnaise,
mustard, minced
celery, onion, salt,
pepper and paprika.
It is also often used
as a topping on
green salads. It's also
sometimes referred
to as egg
mayonnaise.
Egg Savor A sandwich with
sandwich y some kind of egg
filling. Sliced hard
boiled eggs, egg salad
and scrambled eggs
are popular options.
Additional fillings
such as various
meats and cheeses
abound. A common
version is the fried
egg sandwich.
Eggs Savor Poached eggs on
Benedict y Canadian bacon on
top of toasted
English muffin
halves covered with
hollandaise sauce.

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Frittata Savor an Italian egg-based
y dish similar to an
omelette or crustless
quiche, enriched
with additional
ingredients such as
meats, cheeses,
vegetables or pasta.
Hangtown Savor United A type of omelette
fry y States made famous during
the California Gold
Rush in the 1850s.
The most common
version includes
bacon and oysters
combined with eggs,
and fried together.
Huevos Savor Mexico A breakfast food
motuleños y made with eggs on
tortillas with black
beans and cheese,
often with other
ingredients such as
ham, peas,
plantains, and salsa
picante.[18]
Huevos Savor Latin Eggs either poached
rancheros y Americ in salsa or fried,
a served on top of corn
tortillas and frijoles.
Toppings may
include avocado
slices, melted cheese,
sour cream, cilantro,
etc.
Indian Savor A version of the
omelette y omelette found in
Indian cuisine. Its
main ingredients are
eggs, herbs,
tomatoes and spices
that vary by region.
Kedgeree Savor British A dish consisting of
y corrupt cooked, flaked fish
ion of (sometimes smoked
Indian haddock), boiled rice,
Khichd parsley, hard-boiled
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i. eggs, curry powder,
butter or cream and
occasionally
sultanas.
Kuro- Savor Japan Black boiled egg,
tamago y cooked in sulphur
hard-boiled rich hot spring
egg
Loco moco Savor Hawaii White rice, topped

y with a hamburger
patty, a fried egg,
and brown gravy.
Ovos moles Sweet Mozam An egg yolk and

de papaia bique papaya pudding.
Quindim Sweet Brazil A baked dessert,

made chiefly from
sugar, egg yolks, and
ground coconut.
Spanish Savor Spain Also known as a

omelette y Spanish tortilla, a
typically Spanish
dish consisting of a
thick egg omelette
made with potatoes
and fried in olive oil.
[39]

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SELF- CHECK 8.2-1
Multiple Choice: Read each statement carefully. Choose the correct answer
for each statement from among the choices given. Write
only the letter of your chosen answer.
_____1. Includes boiling long enough for the yolk to solidify or just long
enough for the albumen (egg white) to solidify ("soft boiled").
a. a. Egg Benedict b Fritata c. Egg Drop Soup d. boiled egg
_____2. Is often used as a sandwich filling, typically made of chopped
hard-boiled eggs, mayonnaise, mustard, minced celery, onion, salt,
pepper and paprika. It is also often used as a topping on green salads.
It's also sometimes referred to as egg mayonnaise.
a. Spanish omelette b. egg salad c. egg sandwich d. Coddled egg
_____3. A sandwich with some kind of egg filling. Sliced hard boiled
eggs, egg salad and scrambled eggs are popular options. Additional
fillings such as various meats and cheeses abound. A common version
is the fried egg sandwich.
a. Scrambled egg b. Egg in a basket c. egg sandwich d. boiled egg
_____4. A dish made from beaten egg whites and yolks of (usually
chicken eggs.
a. Scrambled egg b. egg salad c. Century egg d. Fritata
_____5. an Italian egg-based dish similar to an omelette or crustless
quiche, enriched with additional ingredients such as meats, cheeses,
vegetables or pasta..
a. Balut b. Egg Curry c. egg sandwich d. Fritata
_____6. In cooking, eggs are gently or lightly cooked eggs. They can be
partially cooked, heavily cooked, or hardly cooked at all.
a. Egg Benedict b. Boiled Egg c. Pickled Egg d. Coddled Egg
_____7. A developing duck embryo that is boiled alive and eaten in the
shell. It is commonly sold as street food in the Philippines.
a. Balut b. egg salad c. egg sandwich d. Coddled egg
_____8. A type of omelette made famous during the California Gold
Rush in the 1850s. The most common version includes bacon and
oysters combined with eggs, and fried together.
a. Scrambled egg b. Hangtown fry c. fried egg d. boiled egg
_____9. White rice, topped with a hamburger patty, a fried egg, and
brown gravy.
a. Loco moco b. Brik c. egg butter d. Fritata
_____10. An egg yolk and papaya pudding.
a. Ovos moles de papaia b. egg salad c. Century egg d. quindim

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ANSWER KEY 8.2-1
1. d
2. b
3. c
4. a
5. d
6. d
7. a
8. b
9. a
10. a

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Methods of Cooking
1. Identify the different method of cooking eggs
2. Demonstrate the different method of cooking eggs
Introduction:
The basic principle of egg cooking is to use a medium to low
temperature and time carefully. When you cook eggs at too high
temperature, the whites shrink and become tough and rubbery and the
yolks become tough and the surface may turn gray-green.
To kill the bacteria and other microorganisms, the recommended

guidance is to cook eggs until whites are firm and the yolks thickened. Cook
egg dishes to an internal temperature of 160 farenheit.
POACHING METHOD
 A poached method is an egg that has been
cooked outside the shell, by poaching or
sometimes steaming as opposed to
simmering or boiling liquid. This method of
preparation is favored for eggs, as it can give
more delicately cooked eggs than cooking in
higher temperature such as boiling water.
BOILING METHOD
 This dish includes boiling long enough to be ("hard boiled") or just
long enough for the albumen (egg white) to solidify ("soft boiled").
HARD BOILED
 Boiled for 10-12 minutes
MEDIUM BOILED
 Boiled for 8 minutes

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SOFT BOILED
 Boiled for 5 minutes
FRYING METHOD
 A fried egg is a dish commonly made
using a fresh hen’s egg, fried whole with
minimal accompaniment. Fried eggs are
traditionally eaten for breakfast in many
countries but may also be served at other
times of the day.
SCRAMBLED METHOD
 Scrambled egg is a dish made from eggs
stirred or beaten together in a pan while
being gently heated, typically with salt
and butter and various ingredients.
BAKING METHOD
 Baked egg is place in small buttered
dishes referred to as ramekins and
broiled until white is set but the yolks
remains liquid.
BASTED
 Generally basted means liquid or steam is
used to thoroughly cook the egg white without
flipping, you can also squirt some water into
the pan and then cover the egg with a lid, to
steam the whites.

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SAMPLE EGG RECIPES
Basic Scrambled Eggs
Ingredients
4 EGGS
1/4 cup Milk
salt and pepper, as desired
2 tsp. Butter
Yields: 2 servings
Directions
1. BEAT eggs, milk, salt and pepper in medium bowl until blended.
2. HEAT butter in large nonstick skillet over medium heat until hot. POUR IN
egg mixture. As eggs begin to set, GENTLY PULL the eggs across the pan
with a spatula, forming large soft curds.
3. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and
no visible liquid egg remains. Do not stir constantly. REMOVE from heat.
SERVE immediately.
Insider Info
Spice up this easy egg favorite by adding pepper jack and salsa or lighten it up by
substituting cooking spray and water for the butter and milk.
Avoid cast iron. Eggs scrambled in a cast iron skillet can turn a greenish shade.
This harmless but unappealing color change is the result of a chemical reaction
between iron in the pan and sulfur in egg whites.
Don’t overcook. The heat retained in the pan will continue to cook and firm up the
eggs after pan is removed from heat.
How long to beat? It’s a matter of preference. Light beating produces more dense
scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier
curds.

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Holding scrambled eggs: It’s best to serve scrambled eggs as soon as they are
cooked, but if necessary, they can be held for a short time. Place the skillet of
cooked eggs over a pan of hot water rather than over direct heat.
Classic Egg Salad
Ingredients
6 HARD-BOILED EGGS, sliced
1/4 cup Mayonnaise
2 tsp. fresh lemon juice
1 tbsp. minced onion
1/4 tsp. Salt
1/4 tsp. Pepper
1/2 cup finely chopped celery
Lettuce leaves
Yields: 4 servings
Directions
1. RESERVE and refrigerate 4 center egg slices for garnish, if desired. CHOP
remaining eggs.
2. MIX mayonnaise, lemon juice, onion, salt and pepper in medium bowl. ADD
chopped eggs and celery; mix well. REFRIGERATE, covered, to blend
flavors.
3. SERVE on lettuce leaves, garnished with reserved egg slices.
Easy 12-Minute Method for Hard-Boiled Eggs: Place eggs in a saucepan

large enough to hold them in a single layer. Add cold water to cover the eggs
by 1 inch. Heat over high heat just to boiling. Remove from the burner.
Cover pan. Let eggs stand in hot water for about 12 minutes for large eggs (9
minutes for medium eggs; 15 minutes for extra large eggs). Drain. Shock the
eggs in a bowl of ice water to cool them immediately. Hard-boiled eggs are
easiest to peel right after cooling.
Insider Info
This creamy egg salad can be layered with crunchy lettuce on whole wheat toast for
a simple sandwich, or stuffed into cherry tomatoes for an impressive appetizer.
Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and
refrigerate them a week to 10 days in advance of cooking. This brief “breather”
allows the eggs time to take in air, which helps separate the membranes from the
shell.

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Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to
contract slightly in the shell.
To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely
crackled all over. Roll egg between hands to loosen shell. Starting peeling at large
end, holding egg under cold running water to help ease the shell off.
Hard-boiled egg storage time: In the shell, hard-boiled eggs can be refrigerated
safely up to one week. Refrigerate in their original carton to prevent odor
absorption. Once peeled, eggs should be eaten that day.
Muffin Frittatas
Ingredients
6 EGGS
1/2 cup Milk
1/4 tsp. Salt
1/8 tsp. Pepper
1 cup shredded Cheddar cheese (4 oz.)
3/4 cup chopped zucchini
1/4 cup chopped red bell pepper
2 tbsp. chopped red onion
 Yields: 6 servings/12 muffin frittatas
Directions
1. HEAT oven to 350°F.
2. BEAT eggs, milk, salt and pepper in medium bowl until well-blended.
3. ADD cheese, zucchini, bell pepper and onion; mix well.
4. SPOON evenly into 12 greased muffin cups, about 1/4 cup each.
5. BAKE in 350°F oven until just set, 20 to 22 minutes.
6. COOL on wire rack 5 minutes.
7. REMOVE from cups; serve warm.
Inside Info
These flavorful frittatas can be made ahead; just reheat in the microwave for a
quick breakfast, snack or appetizer.
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SELF- CHECK 8.2-2
Identification: Tell what term is described by each group of

words.
______________1. A dish made from eggs stirred or beaten together
in a pan while being gently heated, typically with salt and butter
and various ingredients.
_______________2. A dish commonly made using a fresh hen’s egg,
fried whole with minimal accompaniment
_______________3. This dish includes boiling long enough to be or
just long enough for the albumen (egg white) to solidify.
_______________4. Is place in small buttered dishes referred to as
ramekins and broiled until white is set but the yolks remains
liquid.
________________5. An egg that has been cooked outside the shell,
by poaching or sometimes steaming as opposed to simmering or
boiling liquid.

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ANSWER KEY 8.2-2
1. Scrambled Method
2. Fried Method
3. Boiled Method
4. Baked Method
5. Poached Method

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TASK SHEET 8.2-3
Job Title :Cook Egg Using the Scrambled Method
Performance Objective:Given the needed supplies/materials,
you are going to cook egg using the scrambled method.
Equipment, Tools & Materials
1. Sample recipes
2. Tools and equipment needed in preparing egg dishes
Procedure:
1. Wear appropriate and clean working clothes.
2. Refer to your information sheet. Guided with the procedure in

the information sheet 8.2.2 in the Sample Egg Recipes, go to your
laboratory area and do the following activities:
a. Perform mise in place.
b. Cook egg using the scrambled method
3. Show your output to your trainer.
Note: You are given 25 minutes to perform the activity stated

above. Call your instructor if you feel you are ready to perform.
Assessment Method:
Demonstration using Performance Criteria Checklist

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Performance Criteria Checklist 8.2-3
CRITERIA
YES NO
Did you….
1. Wear appropriate and clean working clothes?
2. Refer to your information sheet?
3. Perform mise in place?
4. Cook egg using the basic scrambled egg?
5. Show your output to your trainer?

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TASK SHEET 8.2-4
Job Title : Perform Classic Egg Salad
Performance Objective:Given the needed supplies/materials, you are going
to perform classic egg salad.
Equipment, Tools & Materials
1. Sample recipes
2. Tools and equipment needed in preparing egg dishes
Procedure:
2. Refer to your information sheet. Guided with the procedure in the

information sheet 8.2.2 in the Sample Egg Recipes, go to your laboratory
area and do the following activities:
a. Perform mise in place.
b. Perform classic egg salad.
3. Show your output to your trainer.
Note: You are given 25 minutes to perform the activity stated above. Call
your instructor if you feel you are ready to perform.
Assessment Method:

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CRITERIA
YES NO
Did you….
1. Wear appropriate and clean working clothes?
2. Refer to your information sheet?
3. Perform mise in place?
4. Perform classic egg salad?
5. Show your output to your trainer?

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JOB SHEET 8.2-5
Title : Baking Muffin Frittatas
Performance Objective: Given the needed supplies/ materials, you are

going to perform muffin frittatas.
Supplies/Materials : Eggs, Milk, Salt, Pepper, Cheddar Cheese,

Zucchini, Red Bell Pepper, Red Onion, Recipe card
Equipment : Oven, wire whisk, spoons, plates, muffin cups,
mixing bowl, wire rack
Steps/procedure:
2. Prepare the needed materials, tools and utensils and equipments.
Make sure it was cleaned and sanitized to avoid contamination that can
possibly affect food
3. Heat oven to 350°f.
4. Beat eggs, milk, salt and pepper in medium bowl until well-blended.
5. Spoon evenly into 12 greased muffin cups, about 1/4 cup each.
6. Bake in 350°f oven until just set, 20 to 22 minutes.
7. Cool on wire rack 5 minutes.
8. Remove from cups; serve warm.
Assessment Method:

Date Revised:
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CRITERIA
YES NO
Did you….
1. Wear appropriate and clean working
clothes?
2. Prepare the needed materials, tools and
utensils and equipments?
3. Heat oven to 350°f?
4. Beat eggs, milk, salt and pepper in medium
bowl until well-blended?
5. Spoon evenly into 12 greased muffin cups,
about 1/4 cup each
6. Bake in 350°f oven until just set, 20 to 22
minutes?
7. Cool on wire rack 5 minutes.
8. Remove from cups; serve warm.
Safety and Hygienic Procedure in Workplace
1. Identify the safe work practices in handling eggs.
2. Imbue the importance of safe work practices in egg handling.
Introduction
A safe work environment is productive one. No matter the size or the
type of the business, workplace safety procedures are necessity for all staff.
Safety measures protect employees as well as equipment and business
property.
Rules to consider when preparing food
 Wear a clean apron.
 Wear closed-in shoes to protect your feet, in case of hot spills or
breakages.
 Wash your hands before and after handling food.
 Keep food preparation surfaces clean.
 Tie back long hair.
 Store food appropriately.
 Wash vegetables and fruit under cold water before use.
 Do not run around the room where food is being prepared.
 Handle knives and other sharp equipment with care.
 When using a knife, always cut away from yourself or downwards on a
chopping board to avoid cutting yourself.
 Turn handles of saucepans away from the front of the stove when
cooking.
 Use oven mitts when taking hot dishes from the oven or microwave.
 Wash kitchen and eating utensils after use in hot soapy water. Wash
the cleanest dishes first, and then the messiest dishes last, so you
don’t have to change the dishwater as often.
Kitchen Hygiene
 Keep your refrigerator at or lower than 40°F to slow down the growth
of bacteria.
 If hand-washing your dishes, allow them to air dry instead of wiping
with a dishcloth to keep bacteria at bay.
 Don’t leave out dirty dishes to pile up in the sink.
 Wipe down the inside of the microwave every 1–2 days using a hot
water and vinegar solution.
 Clean splatters and grease spills from the stove-top after each use.
 Wipe down cabinet door handles, fridge door handle, faucets, and
sinks with anti-bacterial disinfectant spray whenever you can.
 Lastly, and we’re going to repeat this: always wash your hands before
handling food and definitely after handling raw meats.
Waste Management
1. Waste avoidance is engaging in an activity that prevents generation of
waste. Waste segregation is the process of dividing garbage and waste
products in an effort to reduce, reuse and recycle materials.
2. Waste reduction is the minimization of wasteful consumption of goods
3. Reuse is the process of recovering materials intended for some
purpose without changing their physical and chemical appearance.
4. Recycling is the treatment of waste materials through a process of
making them suitable for beneficial use and for other purposes.
5. Composting is the controlled decomposition of organic matter by
microorganism mainly bacteria and fungi into a humus like product
SELF- CHECK 8.2-6
True or False: Write True if the statement is correct and write

False if incorrect.
_____1. Waste avoidance is engaging in an activity that

prevents generation of waste.
_____2. Composting is the controlled decomposition of organic
matter by microorganism mainly bacteria and fungi into a
humus like product.
_____3. Recycle is the process of recovering materials.
_____4. Waste disposal refers to the proper discharge of any
solid waste.
_____5. Reuse is the treatment of waste materials through a
process of making them suitable for beneficial use and for
other purposes.
ANSWER KEY 8.2-6
1. T
2. T
3. F
4. T
5. F
Evidence Plan
Competency COOKERY NC II
standard:
Unit of PREPARE EGG DISHES
competency:
Ways in which evidence will be collected:
Demonstration & Questioning

Observation & Questioning
[tick the column]
Portfolio
Written
The evidence must show that the trainee…
 *Prepares variety of egg dishes according to
standard recipes using a range of cooking ✓ ✓
methods
 Cooks eggs based on clients requirements ✓ ✓
 Tastes and seasons cooked dishes are in

accordance with the required taste of the ✓ ✓
dishes
 *Follows workplace safety and hygienic
procedures according to enterprise and legal ✓ ✓
requirements
NOTE: *Critical aspects of competency

TABLE OF SPECIFICATION
# of
Objectives/Content
Knowledge Comprehension Application items/
area/Topics
% of test
Variety Egg Dishes 2 2 2 6
Methods of Cooking
1 3 4 8
Eggs
Safety and Hygienic

Procedure in 2 2 2 6
Workplace
TOTAL 5 7 8 20
WRITTEN TEST
(20 ITEMS MINIMUM)
Test I. Multiple Choice Type

Write the letter of the correct answer.
_____1. Includes boiling long enough for the yolk to solidify or just long
enough for the albumen (egg white) to solidify ("soft boiled").
a. a. Egg Benedict b Fritata c. Egg Drop Soup d. boiled egg
_____2. Is often used as a sandwich filling, typically made of chopped
hard-boiled eggs, mayonnaise, mustard, minced celery, onion, salt,
pepper and paprika. It is also often used as a topping on green salads.
It's also sometimes referred to as egg mayonnaise.
a. Spanish omelette b. egg salad c. egg sandwich d. Coddled egg
_____3. A sandwich with some kind of egg filling. Sliced hard boiled
eggs, egg salad and scrambled eggs are popular options. Additional
fillings such as various meats and cheeses abound. A common version
is the fried egg sandwich.
a. Scrambled egg b. Egg in a basket c. egg sandwich d. boiled egg
_____4. A dish made from beaten egg whites and yolks of (usually
chicken eggs.
a. Scrambled egg b. egg salad c. Century egg d. Fritata
_____5. an Italian egg-based dish similar to an omelette or crustless
quiche, enriched with additional ingredients such as meats, cheeses,
vegetables or pasta..
a. Balut b. Egg Curry c. egg sandwich d. Fritata
Test II. True or False

Write if the statement is true and write F if the statement is false.
1. The basic principle of egg cooking is to use a high temperature and
time carefully.
2. Waste avoidance is engaging in an activity that prevents generation of
waste.
3. Composting is the controlled decomposition of organic matter by
microorganism mainly bacteria and fungi into a humus like product.
4. Recycle is the process of recovering materials.
5. Waste disposal refers to the proper discharge of any solid waste.
Test III. Matching Type

Match Column A with Column B.
A B
a. Deviled Egg
b. Egg Drop Soup

1.
c. Century Egg
d. Egg Salad
2.
e. Egg Benedict
3.
4.
5.
Test IV. Identification/Completion Type

Tell what term is described by each group of words.
______________1. A dish made from eggs stirred or beaten together in a pan
while being gently heated, typically with salt and butter and various
ingredients.
_______________2. A dish commonly made using a fresh hen’s egg, fried
whole with minimal accompaniment
_______________3. This dish includes boiling long enough to be or just long
enough for the albumen (egg white) to solidify.
_______________4. Is place in small buttered dishes referred to as ramekins
and broiled until white is set but the yolks remains liquid.
________________5. An egg that has been cooked outside the shell, by
poaching or sometimes steaming as opposed to simmering or boiling liquid.
ANSWER KEY
WRITTEN TEST
Test I. Multiple Choice Type
Write the letter of the correct answer.
1. d
2. b
3. c
4. a
5. d
Test II. True or False

1. F
2. T
3. T
4. F
5. T
Test III. Matching Type

1. c
2. b
3. a
4. e
5. d
Test IV. Identification/Completion Type

1. Scrambled Method
2. Fried Method
3. Boiled Method
4. Baked Method
5. Poached Method
Performance Test
Specific Instruction for the Candidate
Qualification Cookery NC II
Unit of Competency Prepare Egg Dishes
General Instruction:
Given the necessary tools, materials and equipment you are required to
perform the different cooking methods of egg dishes. (Allotted time 1 hr.)
Specific Instruction:
1. Prepare mise en plus.
2. Follow the procedure correctly.
3. Use correct tools and equipment in preparing egg dishes.
4. Select suitable ingredients according to standard recipe.
5. Used of PPE.
6. Maintain hygiene and sanitation while performing the activity.
QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. When cooking egg dishes why do we need to prepare all
necessary ingredients?  
2. What will happen if there is oil spill on the floor while

preparing to cook?  
Safety Questions
3. When washing tools and utensils, why do we need to  
sanitize?
4. When preparing why do we need to wash our hands?  
Contingency Questions
5. What will you do if there is a short circuit in your workplace?  

6. What will you do if there is a sudden earthquake while you  
are inside the workshop?
Job Role/Environment Questions  
7. What is/are your duty/ies in keeping your practical  
workplace/laboratory safe and clean?
8. How do you describe your responsibility as a trainee in  
keeping your tools, equipment and materials maintain to their
normal operation?
Rules and Regulations  
9. . Are you allowed to work in the workplace/laboratory even if  
is NOT your scheduled working hours? Why?
10. Is it necessary to bring pets in your workplace?  
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory
QUESTIONING TOOL – MODEL ANSWER
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. When cooking egg dishes why do we need to prepare all
necessary ingredients given?
Answer: It is necessary to prepare all the given ingredients to  
achieve the correct taste of the food.
2. What will happen if there is oil spill on the floor while
preparing to cook?
Answer: It will cause slip, so it is needed to wipe immediately to  
avoid accident.
Safety Questions
3. When washing tools and utensils, why do we need to  
sanitize?
Answer: To ensure that the tools and utensils is free from
contamination.
4. When preparing why do we need to wash our hands?  
Answer: To prevent the transmission of dirt.
Contingency Questions
5. What will you do if there is a short circuit in your workplace?  

Answer: Switch off the fuse and call a technician to fix it.
6. What will you do if there is a sudden earthquake while you  
are inside the workshop?
Answer: Stay away from the wall and go under the table and do
the dock-cover and hold technique.
Job Role/Environment Questions  
7. What is/are your duty/ies in keeping your practical  
workplace/laboratory safe and clean?
Answer:
a. You must follow the safe working procedures and principles
introduced at the workplace
b. You must not engage in any unsafe act that may endanger
yourself or others working around you.
c. You must use in proper manner any personal protective
equipment (PPE), devices, equipment’s or other means provided to
secure your safety, health and welfare while working. You must
not tamper or misuse such items provided.
d. You must not engage in any negligent act that may endanger
yourself or others working around you.
8. How do you describe your responsibility as a trainee in  
keeping your tools, equipment and materials maintain to their
normal operation?
Answer: The trainee should follow the procedures on the proper
use of the tools, materials and equipment under normal
operating conditions. In case the work is done, return all tools,
materials and equipment in their respective storage for safe
keeping
Rules and Regulations  
9. Are you allowed to work in the workplace/laboratory even if  
is NOT your scheduled working hours? Why?
Answer: No, because we have a specific periods of time that
scheduled for us to go in workplace.
10. Is it necessary to bring pets in your workplace?  
Answer: No. In kitchen it is not allowed to bring pets in
workplace because it can lead to cross contamination in terms of
its fur that might add to the ingredients.
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory
Templates for Inventory of Training Resources
TOOLS OFFICE EQUIPMENT MATERIALS
QTY QTY QTY MEAT
10 1unit Electric fan Beef

Chef’s knife
pcs
8 First aid cabinet
Boning knife 3 unit Pork
pcs
4 Filing cabinet 3
Oysters knife 1 unit Lamb/mutton
pcs Layers compartment
2
Cleaver knife 1 unit TV Veal
pcs
8 Tenderizer,
2 unit Video player POULTRY
pcs medium,small
8
Skimmer, fine 1 unit Fire extinguisher Chicken
pcs
8 Wire skimmer, 1
Emergency light Duck
pcs small unit
directional signage/s
8 for each rooms
Skimmers, spider 1 pc Turkey
pcs
8 1
Strainer,small,fine air condition Pigeon, etc.
pcs unit
8 1
Siever,small telephones SEAFOOD
pcs unit
computers with
8 Strainer,medium 3 internet connection Fish
pcs fine unit
8 1
Turner,3” x 6” Fax machine Shellfish
pcs unit
8 2 LCD
Spatula Crustacean
pcs unit
8 LABORATORY
Wooden spoon PERISHABLES
pcs EQUIPMENTS
8 1
Parisienne spoon Air conditioner Vegetables
pcs unit
8 2 Fire extinguisher
Zester Fruits
pcs unit
8 1 Emergency light
Piping bag Dairy products
pcs unit
Combination of
8 1 broiler and griddle -
Pastry tubes Processed food
pcs unit small
3 Strainer 3 DRY GOODS

Exhaust hood
pcs Chinois,small unit (GROCERIES)
2 Strainer Chinois, 1 Dish washing
Sauces
pcs medium unit machine (optional
4 1 Blender machine
Funnel, small Spices and herbs
pcs unit
Pressure cooker
4 1
Funnel, medium medium Seasoning
pcs unit Salamander, griller
Braising pan -
6 8
Measuring spoon medium Canned fruits
sets unit
10 1 Meat slicer - small
Tongs, 8 inches Canned vegetables
pcs unit
Meat chopper
8 1
Tongs, 12 inches machine Noodles
pcs unit
Preparation table
8 8
Measuring cup with sink & shelves Pasta
sets unit (approx. 45x28’’)
Bain Marie – table
4 1
Measuring urn w/4 compartments Rice
pcs unit
Working s/s table
2 2
Ice cream scoop (fabricated) Flour
pcs unit
2 Condiment cabinet
Sugar
unit
Washing sink tables
10 1
Cheese Cloth w/3 compartments Beans
pcs unit
24 1 Soak sink, optional
Serving spoon FACILITIES
pcs unit
4 Pepper and salt 8
Utility shelving Workshop
sets mill unit
2 Weighing scale, 5 2 Stainless steel rack
Laboratory
unit kgs unit (5 shelves
4 Weighing scale, 1 Utility cart
Audio-visual room
unit 1000 grams unit
8 4 Floor mops
Apple corer Lecture room
pcs pcs
8 2
Wire whisk,small Mop Squeezer Storage/stock room
pcs unit
8 Wire whisk, 4 Research
Broom (tambo)
pcs medium pcs room/Library
2 Wire whisk, heavy 4
Dust pan REFERENCES
pcs duty pcs
1 pc Can opener Garbage bin (4
4
gals.) Books
unit
Liquid soap
8 8
Kitchen scissors dispenser Manuals
pcs pcs
Paper towel
8
Soup Ladle, 3 oz dispenser Charts
pcs 4
pcs
8 1 Reach-in freezer
Soup Ladle, 6 oz CD’s
pcs unit
3 2 Reach-in refrigerator
Soup Ladle, 8 oz Video tapes
pcs unit
4 burner gas range
2 4
Soup Ladle, 12 oz w/ oven Pictures
pcs unit
8 1 Stock pan burner
Kitchen spoon Magazines
pcs unit
8 Kitchen spoon,
MISCELLANEOUS
pcs slotted
8
Kitchen forl Charcoal
pcs
3
Carving fork Toothpicks
pcs
3 Pocket/pin
Aluminum foil
pcs thermometer
8
Peelers Wax paper
pcs
2
Stock pot, large Cling wrap
pcs
12
Frying pan, small Tissue paper
pcs
8 Frying pan,
Paper towel
pcs medium
2
Frying pan, large Liquid soap
pcs
4
Colander, small
pcs
2
Colander, medium
pcs
16
Cutting board
pcs
Fish poacher,
1 pc
medium
12
Casserole, small
pcs
4 Casserole,
pcs medium
4
Wok, small
pcs
1 pc Wok, medium
Double Boiler,
1 pc
medium
8
Paellara
pcs
12
Glass rack
pcs
12
Soup cup rack
pcs
12
Plate rack
pcs
8
Baking tray, small
pcs
12 Utility
pcs tray,stainless
4
Roasting pan
pcs
Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.
WORKSHOP LAYOUT
Quality
Support Service Area
Control
Area
EXIT
Contextual
Learning Area Learning
CR Resource
Area
Practical Trainers
Resource
Work
Area
Area
Distance Learning
Area/Computer
Institutional Assessment Laboratory
Area
Supervise ENTRANCE
Work-Based
Learning
FORM 1.1 SELF-ASSESSMENT CHECK
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.
BASIC COMPETENCIES
CAN I…? YES NO
1. Participate in Workplace Communication
1.1 Obtain and convey workplace information ✓
1.2 Speak English at a basic operational level ✓
1.3 Participate in workplace meetings and discussions ✓
1.4 Complete relevant work related documents ✓
2. Work in a Team Environment

2.1 Describe team role and scope ✓
2.2 Identify own role and responsibility within team ✓
2.3 Work as a team member ✓
2.4 Work effectively with colleagues ✓
2.5 Work in socially diverse environment ✓
3. Practice Career Professionalism

3.1 Integrate personal objectives with organizational goals ✓
3.2 Set and meet work priorities ✓
3.3 Maintain professional growth and development ✓
4. Practice Occupational Health and Safety Procedures

4.1Identify hazards and risks ✓
4.2 Evaluate hazards and risks ✓
4.3 Control hazards and risks ✓
4.4 Maintain OHS awareness ✓

BASIC COMPETENCIES
4.5 Perform basic first-aid procedures ✓
COMMON COMPETENCIES YES NO

CAN I…?
1. Develop and Update Industry Knowledge
1.1 Seek information on the industry ✓
1.2 Update industry knowledge ✓
1.3 Develop and update local knowledge ✓
1.4 Promote products and services to customers ✓
2. Observe Workplace Hygiene Procedures

2.1 Follow hygiene procedures ✓
2.2 Identify and prevent hygiene risks ✓
3. Perform Computer Operations ✓
3.1 Plan and prepare for task to be undertaken ✓
3.2 Input data into computer ✓
3.3 Access information using computer ✓
3.4 Produce/output data using computer system ✓
3.5 Maintain computer equipment and systems ✓
4. Perform Workplace and Safety Practices ✓
4.1 Follow workplace procedures for health, safety and ✓

security practices
4.2 Perform child protection duties relevant to the tourism ✓
industry
4.3 Observe and monitor people ✓
4.4 Deal with emergency situations ✓
4.5 Maintain safe personal presentation standards ✓
4.6 Maintain a safe and secure workplace ✓
5. Provide Effective Customer Service ✓
5.1 Health, safety and security procedures ✓
5.2 Breaches of procedure ✓
5.3 Emergency ✓
CORE COMPETENCIES
CAN I…? YES NO
1. Clean and maintain kitchen premises
1.1 Clean, sanitize and store equipment ✓
1.2 Clean and sanitize premises ✓

BASIC COMPETENCIES
1.3Dispose of waste ✓
2. Prepare stocks, sauces and soups

2.1 Prepare stocks, glazes and essences required for menu ✓
items
2.2 Prepare soups required for menu items ✓
2.3 Prepare sauces required for menu items ✓
2.4 Store and reconstitute stocks, sauces and soups ✓
3. Prepare appetizers
3.2 Prepare a range of appetizers ✓
3.3 Present a range of appetizers ✓
3.4 Store appetizers ✓
4. Prepare salads and dressing

4.2 Prepare a variety salads and dressings ✓
4.3 Present a variety of salads and dressings ✓
4.4 Store salads and dressings ✓
5. Prepare sandwiches
5.1 Perform mise-en - place ✓
5.2 Prepare a variety of sandwiches ✓
5.3 Present a variety of sandwiches ✓
5.4 Store sandwiches ✓
6. Prepare meat dishes

6.2 Cook meat cuts for service ✓
6.3 Present meat cuts for service ✓
6.4 Store meat ✓
7. Prepare vegetables dishes

7.2 Prepare vegetable dishes ✓
7.3 Present vegetable dishes ✓
7.4 Store vegetables dishes ✓
8. Prepare egg dishes

BASIC COMPETENCIES
8.2 Prepare and cook egg dishes ✓
8.3 Present egg dishes ✓
8.4 Store egg dishes ✓
9. Prepare starch dishes

9.2 Prepare starch dishes ✓
9.3 Present Starch dishes ✓
9.4 Store Starch dishes ✓
10. Prepare poultry and game dishes

10.2 Cook poultry and game dishes ✓
10.3 Plate/present poultry and game dishes ✓
10.4 Store poultry and game ✓

11.2 Handle fish and seafood ✓
11.3 Cook fish and shellfish ✓
11.4 Plate/Present fish and seafood ✓
11.5 Store fish and seafood ✓
12. Prepare desserts

12.2 Prepare desserts and sweet sauces ✓
12.3 Plate/Present desserts ✓
12.4 Store desserts ✓
13. Package prepared food

13.1 Select packaging materials ✓
13.2 Package food ✓
Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.
Evidences/Proof of Current Competencies(Sample)
Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation
Current
Proof/Evidence Means of validating
competencies
CORE COMPETENCIES
Clean and National Certificate, Written Test
maintain kitchen Diploma,TOR Oral Questioning
premises
Prepare stocks, National Certificate, Written Test
sauces and soups Diploma,TOR Oral Questioning
Prepare appetizers National Certificate, Written Test
Prepare salads National Certificate, Written Test
and dressing Diploma,TOR Oral Questioning
Prepare National Certificate, Written Test
sandwiches Diploma,TOR Oral Questioning
Prepare meat National Certificate, Written Test
Prepare vegetables National Certificate, Written Test
Prepare Egg
Dishes
Prepare starch National Certificate, Written Test
Prepare poultry National Certificate, Written Test
and game dishes Diploma,TOR Oral Questioning
Prepare seafood National Certificate, Written Test
Prepare desserts National Certificate, Written Test
Package prepared National Certificate, Written Test
food Diploma,TOR Oral Questioning
Identifying Training Gaps
From the accomplished Self-Assessment Check (Form 1.1) and the

evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.
Form 1.3 Summary of Current Competencies Versus Required

Competencies (Sample)
Required Units of Current Training

Competency/Learning Competencies Gaps/Requirement
Outcomes based on CBC s
5. Clean and Maintain Kitchen Premises
1.1 Clean, sanitize and Clean, sanitize and
store equipment store equipment
1.1 Clean, sanitize and Clean and sanitize
store equipment premises
1.3 Dispose of waste Dispose of waste
6. Prepare Stocks,
Sauces and Soups
2.1 Prepare stocks Prepare stocks,
glazes and essences
required for menu
items
2.2 Prepare soups Prepare soups
items
2.3 Prepare sauces Prepare sauces
items
2.4 Store and reconstitute Store and
stocks, sauces and soups reconstitute stocks,
sauces and soups
7. Prepare Appetizers
place
3.2 Prepare a range of Prepare a range of
3.3 Present a range of Present a range of
3.4 Store appetizers Store appetizers
8. Prepare Salads
place
4.2 Prepare a of variety Prepare a variety of
4.4 Store salads and Store salads and
dressings dressings
5. Prepare Sandwiches
place
5.2 Prepare a variety of Prepare a variety of
5.4 Store sandwiches Store sandwiches
6. Prepare Meat Dishes
place
6.2 Cook meat cut for Cook meat cut for
service service
6.3 Present meat cuts for Present meat cuts
services for services
6.4 Store meat Store meat
7. Prepare Vegetables
Dishes
place
7.2 Prepare vegetable Prepare vegetable
dishes dishes
7.3 Present vegetable Present vegetable
dishes dishes
7.4 Store vegetable dishes Store vegetables
dishes
8. Prepare Egg Dishes 8. Prepare Egg
Dishes
place
8.2 Prepare and cook egg Prepare and cook
dishes egg dishes
8.3 Present egg dishes Present egg dishes
8.4 Store egg dishes Store egg dishes
9. Prepare Starch Dishes
place
dishes
dishes
9.4 Store starch dishes Store starch dishes
10. Prepare Poultry and
Game Dishes
place place
10.2 Cook poultry and Cook poultry and
10.3 Plate/present poultry Plate/present
and game dishes poultry and game
dishes
10.4 Store poultry and Store poultry and
game game
11. Prepare Seafood
Dishes
place place
11.2 Handle fish and Handle fish and
seafood seafood
11.3 Cook fish and Cook fish and
shellfish shellfish
11.4 Plate/Present fish Plate/Present fish
and seafood and seafood
11.5 Store fish and Store fish and
seafood seafood
12. Prepare Desserts
place place
12.2 Prepare desserts and Prepare desserts and
sweet sauces sweet sauces
12.3 Plate/Present Plate/Present
desserts desserts
12.4 Store desserts Store desserts
13. Package Prepared
Food
13.1 Select packaging Select packaging
materials materials
13.2 Package food Package food
Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.
Form No. 1.4: Training Needs (Sample)
Module
Gaps Title/Module of Duration (hours)
Instruction
8. Prepare egg Preparing egg dishes 21 hours and 30
dishes minutes
8.1 Perform Mise en Performing Mise en 2 hours and 30
place place minutes
8.2 Prepare and cook Preparing and cook 8 hours
egg dishes egg dishes
8.3 Present egg Presenting egg dishes 8 hours and 30
dishes minutes
8.4 Store egg dishes Storing egg dishes 2 hours and 30
minutes
TRAINING PLAN
Qualification: COOKERY NC II
Date
Trainees’ Training Training Mode of Facilities/Tools Assessment
Staff Venue and
Requirements Activity/Task Training and Equipment Method
Time
Perform Mise en
place
Prepare and cook
egg dishes
Present egg dishes
Store egg dishes
Technical Education and Skills Development Authority

___(your institution)___
TRAINEE’S RECORD BOOK
I.D.
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
Trainee’s No._______________ 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
NAME: ___________________________________________________
accomplish the task and confirmed by the instructor.
It is of great importance that the content should be
QUALIFICATION: ____________________________ written legibly on ink. Avoid any corrections or erasures and
maintain the cleanliness of this record.
TRAINING DURATION :____________________________ 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.
TRAINER: __________________________________________________
THANK YOU.
NOTES:
__________________________________________________________
__________________________________________________________
__________________________________________________________
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. __________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
Unit of Competency: 2 PERFORM MINOR CONSTRUCTION
Unit of Competency: 1 PREPARE PIPES FOR INSTALLATION WORKS
NC Level I NC Level I
Learning Task/Activity Date Instructors Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks Outcome Required Accomplished Remarks
 
__________________ ___________________ ____________________ ______________________

Trainee’s Signature Trainer’s Signature Trainee’s Signature Trainer’s
Signature

Unit of Competency:__________________________________
_____________________ ____________________
NC Level I
Trainee’s Signature Trainer’s Signature
Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks

_____________________ ______________________
Trainee’s Signature Trainer’s Signature
Unit of Competency: 5 PERFORM PLUMBING REPAIR AND
MAINTENANCE WORKS
NC Level I
Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks
 Clear
clogged
pipes
clear
clogged
fixtures
______________________ ____________________
Unit of Competency: 4 PERFORM SINGLE UNIT PLUMBING Trainee’s Signature Trainer’s Signature
INSTALLATION AND ASSEMBLES
NC Level I
Learning Task/Activity Date Instructor
Outcome Required Accomplishe s Remarks
d
TRAINEE’S PROGRESS SHEET
Name : JUAN DELA CRUZ Trainer :

Nominal
Qualification : Machining NC I :
Duration
Training Training Date Date Trainee’s Supervisor’s
Units of Competency Rating
Activity Duration Started Finished Initial Initial
Total
Note: The trainee and the supervisor must have a copy of this form. The column for rating maybe used either by giving a numerical rating or
simply indicating competent or not yet competent. For purposes of analysis, you may require industry supervisors to give a numerical rating for
the performance of your trainees. Please take note however that in TESDA, we do not use numerical ratings
Average Ratings
PREPARATI Ave
ON rage
1. Worksho
p layout
conforms
with the
compone
nts of a
CBT
worksho
p
2. Number
of CBLM
is
sufficient
3. Objective
s of every
training
session is
well
explained
4. Expected
activities
/outputs
are
clarified
General
Average
Facilitate
Learning
Session
Training Activity Matrix
Venue
Facilities/Tools Date &
Training Activity Trainee Remarks
and Equipment (Workstation/ Time
Area)

Minutes of the Meeting Template
Minutes of the Meeting

Focus Group Discussion
Date: ________________________
Agenda:
Competency-based Training Delivery
Present:
1. ____________
2. ____________
3. ____________
4. ____________
CBT Concerns Discussions Resolutions/Agreement

1. CBT Layout
2. Monitoring of
Attendance
3. Utilization of work
area
4. Orientation
a. CBT
b. Roles
c. TR
d. CBLM
e. Facilities
f. Evaluation system
5. RPL
6. Teaching methods
and technique
7. Monitoring of
learning activities
a. Achievement
chart
b. Progress chart
8. Feedback
9. Slow learners
10. Other
concerns
Training Evaluation Report
1. Title of the Report
2. Executive summary
3. Rationale
4. Objectives
5. Methodology
6. Results and discussion

This is the body of the report. It should contain the following
parts:
Data interpretation
Data analysis
Conclusion
7. Recommendation
Maintain
Training
Facilities
Template #1
OPERATIONAL PROCEDURE
Equipment Type:
Equipment Code:
Location:
Operation Procedure:
Template #2
HOUSEKEEPING SCHEDULE
Qualification: Station/Bldg
Area/Section:
In-Charge:
Schedule for the 2nd Semester, 2018

Responsible Daily Ever Weekly Every Month Remarks
ACTIVITIES y 15th ly
Person
other Day
Day
Template # 3
SUMMARY OF THE HOUSEKEEPING ACTIVITIES
DAILY TASK YES NO
WEEKLY TASK YES NO
MONTHLY TASK YES NO
Template # 4
HOUSEKEEPING INSPECTION CHECKLIST
Qualification
Title
Area/Section Inc-charge:
Location
YES NO Inspection Items
Remarks :
Inspected by: Date:

Template #5
EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE :
EQUIPMENT CODE:
LOCATION :
Schedule for the Month of March
MANPOWER Daily Every Weekly Every Monthly Remarks
ACTIVITIES Other 15th
Day Day
Template #6
EQUIPMENT MAINTENANCE INSPECTION CHECKLIST
Qualification Title
Area/Section In-charge:
Location
YES NO INSPECTION ITEMS
Remarks:
Inspected by: Date:
Template # 7
INSPECTION REPORT (PRE)
Property ID Number
Property Name
Location
Findings: Recommendations:
Inspected By: Reported To:
Date Inspected: Date Reported:
Template # 8
WASTE SEGREGATION LIST
Qualification
Area Section
In-Charge
GENERAL ACCUMULATED WASTE WASTE SEGREGATION METHOD
Recycle Compose Dispose
Template #9
DANGER/CAUTION TAG-OUT INDEX AND RECORD AUDITS
DESCRIPTION
LOG DATE TYPE (System DATE

SERIAL ISSUED Components, COMPLETED
(DANGER/CAUTION) Test
References,
etc.)
Template #10
WORK REQUEST
UNIT: DESCRIPTION:
Observation/s: Date Reported:
Activity: Reported By:

Spare Parts Used: Signature:
Template #11
BREAKDOWN/REPAIR REPORT
Property ID Number:
Property Name:
Location:
Findings: Recommendations:
Inspected By: Reported To:

Date: Date:
Subsequent Action Taken: Recommendation:
Date: Date:
Template #12
SALVAGE REPORT
AREA/SECTION:
IN-CHARGE:
Facility Type: Part ID: Recommendation:
Template #13
PURCHASE REQUEST
QUALIFICATION:
AREA:
Item No. Particular/Sp No. of Unit Total Amount

ecification Pcs. Amount
Template #14
EQUIPMENT RECORD WITH CODE AND DRAWING
NO. LOCATION EQPT. QTY TITLE DESCRIPTION P.O. DRAWING

NO. NO. REFERENCE
Template #15
INSPECTION REPORT (POST)
AREA/SECTION:
IN-CHARGE :
Facility Type Incident Action Taken Progress/Remarks
Reported By: Date:

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Sector : TOURISM

Qualification Title: COOKERY NC II

Unit of Competency: Prepare Egg Dishes

Module Title: Preparing Egg Dishes

Technical Education & Skills Development Authority

Date Developed: Document No.

Language, Average grade in: Average grade in:

Cultural and Ethnicity/culture:

Education & Highest Educational Attainment:

Date Developed: Document No. NTTA-TM1-01

Previous Cookery Certificates

Previous List down trainings related to Cookery

Special courses Other courses related Cookery NC II

Learning styles a. Visual - The visual learner takes mental

c. Auditory- a learner who has the ability to

Date Developed: Document No. NTTA-TM1-01

Knowledge General Educ. &

Special Current Situation

Training Level Completed

Date Developed: Document No. NTTA-TM1-01

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

1.2 Speak English at a basic operational level ✓

1.3 Participate in workplace meetings and discussions ✓

1.4 Complete relevant work related documents ✓

2. Work in a Team Environment

2.2 Identify own role and responsibility within team ✓

2.3 Work as a team member ✓

2.4 Work effectively with colleagues ✓

2.5 Work in socially diverse environment ✓

3. Practice Career Professionalism

3.2 Set and meet work priorities ✓

3.3 Maintain professional growth and development ✓

4. Practice Occupational Health and Safety Procedures

4.2 Evaluate hazards and risks ✓

4.3 Control hazards and risks ✓

4.4 Maintain OHS awareness ✓

4.5 Perform basic first-aid procedures ✓

COMMON COMPETENCIES YES NO

Date Developed: Document No. NTTA-TM1-01

1.2 Update industry knowledge ✓

1.3 Develop and update local knowledge ✓

1.4 Promote products and services to customers ✓

2. Observe Workplace Hygiene Procedures

2.2 Identify and prevent hygiene risks ✓

3. Perform Computer Operations ✓

3.1 Plan and prepare for task to be undertaken ✓

3.2 Input data into computer ✓

3.3 Access information using computer ✓

3.4 Produce/output data using computer system ✓

3.5 Maintain computer equipment and systems ✓

4. Perform Workplace and Safety Practices ✓

4.1 Follow workplace procedures for health, safety and ✓

4.4 Deal with emergency situations ✓

4.5 Maintain safe personal presentation standards ✓

4.6 Maintain a safe and secure workplace ✓

5. Provide Effective Customer Service ✓

5.1 Health, safety and security procedures ✓

5.2 Breaches of procedure ✓

1.2 Clean and sanitize premises ✓

Date Developed: Document No. NTTA-TM1-01

2.3 Prepare sauces required for menu items ✓

2.4 Store and reconstitute stocks, sauces and soups ✓

3.2 Prepare a range of appetizers ✓