TRAINEE PROGRESS SHEET

Name : John P. Largado Trainer : Justine N. Manoos

Nominal
Qualification : Cookery NC-II : 280Hrs
Duration

Training Date Adjectival Numerical Student’s Instructor’s

Units of Competency Date Started
Duration Finished Grade Grade Initial Initial
Clean and maintain kitchen 8 hours April 4, 2022 April 4, 2022 1.2
C JPL JNM
premises

LO1. Clean, sanitize and sort

equipment
LO2. Clean and sanitize premises
LO3. Dispose of waste
Prepare stocks, sauces and soups 24 hours April April 7, 2022 C 1.2 JPL JNM
5,2022

LO1. Prepare stocks, glazes and essences

required for menu items
LO2. Prepare soups required for menu
items
LO3. Prepare sauces required for menu
items
LO4. Store and reconstitute stocks, sauces
and soups

Prepare appetizers 24 hours April April 12, C 1.5 JPL JNM

8,2022 2022

LO1. Perform Mise’ en place

LO2. Prepare a range of appetizers
LO3. Present a range of appetizers
LO4. Store appetizers

Prepare salads and dressings 24 hours April April 19, C 1.3 JPL JNM
13,2022 2022

LO1. Perform Mise en place

LO2. Prepare a variety salads and
dressings
LO3. Present a variety salads and
dressings
LO4. Store salads and dressing

Prepare sandwiches 24 hours April April 22, C 1.4 JPL JNM

LO1. Perform mise-en – place
20,2022 2022

LO2. Prepare a variety of sandwiches

LO3. Present a variety of sandwiches
LO4. Store sandwiches

Prepare meat dishes 24 hours April April 25, C 1.2 JPL JNM
LO1. Perform Mise en place
23,2022 2022

LO2. Cook meat cuts for service

LO3. Present meat cuts for service
LO4. Store meat

Prepare vegetables dishes 24 hours April April 28, C 1.5 JPL JNM
LO1. Perform Mise en place 26,2022 2022

LO2. Prepare vegetable dishes

LO3. Present vegetable dishes
LO4. Store vegetable dishes

Prepare egg dishes 24 hours April 29, May 4, 2022 C 1.4 JPL JNM
2022

LO1. Perform Mise en place

LO2. Prepare and cook egg dishes
LO3.Present egg dishes
LO4. Store egg dishes

Prepare starch dishes 24 hours May 5, May 9,2022 C 1.4 JPL JNM
2022

LO1. Perform Mise en place

LO2. Prepare starch dishes
LO3. Present starch dishes
Lo4. Store starch dishes

Prepare poultry and game dishes 24 hours May 10, May 12, C 1.2 JPL JNM
2022 2022

LO1. Perform mise en place

LO2. Cook poultry and game dishes
LO3. Plate/present poultry and game
dishes
LO4. Store poultry and game

Prepare seafood dishes 24 hours May 13, May 16, C 1.5 JPL JNM
2022 2022

LO1. Perform mise en place

 LO2. Handle fish and seafood
LO3. Cook fish and shellfish
LO4. Plate/Present fish and seafood
LO5. Store fish and seafood C

Prepare desserts 24 hours May 17, May 19, C 1.5 JPL JNM
2022 2022

LO1. Perform mise en place

LO2. Prepare desserts and sweet sauces
LO3. Plate/Present desserts
LO4. Store desserts

Package food 8 hours May 20, May 20, C 1.4 JPL JNM
2022 2022

LO1. Select packaging materials

LO2. Package prepared food

Note: The student and the instructor must have a copy of this form. The Numerical Grade will indicate the level of competence of the trainee. The Adjectival Grade describes the
skills competence of the trainee (competent /not competent)
Numerical Grade Equivalent Grade Descriptive Rating Adjectival Grade TESDA Rating
1.0 95 Excellent C Competent
1.1-1.5 94-90 Superior C Competent
1.6-2.0 89-85 Very good C Competent
2.1-2.5 84-80 Good C Competent