Data Gathering

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, literacy and Average grade in: Average grade in:

numeracy (LL&N)
English Math
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 background
a. Sama
b. Tausog
c. Bisaya
d. Yakan
e. Maranao
f. Others( please specify)_____________
Education & general Highest Educational Attainment

knowledge
a. High School Level
b. High School Graduate
c. College Level
d. College Graduate
e. with units in Master’s degree
Date Developed: Document No.
July 15, 2018

Cookery NC II Issued by:
Developed by:
Prepare seafood dishes Aminah Sarah S. Jaafar Page
Revision # 00
Characteristics of learners
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Sex a. Male
b. Female
Age Your age: _____
Characteristics of Learners
Physical ability 1.Disabilities(if any)_____________________
2.Existing Health Conditions (Existing illness if any)

a. None
b. Asthma
c. Heart disease
d. Anaemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________
Previous experience Certificates

with the topic a. Certificate of Employment
b. Certificate of Training
Others (please specify) _____________________
Previous learning List down other trainings

experience ___________________________
___________________________
___________________________
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National Certificates acquired and NC level
Training Level
___________________________
completed
___________________________
Special courses Other courses related to cooker

a. Cookery NC II
b. Others(please specify) _________________________
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.
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) ___________________________
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TRAINEE ENTRY REQUIREMENTS
Trainees or students wishing to gain entry into this course should

possess the following requirements:
 can communicate both in oral and written;

 physically and mentally fit;
 with good moral character; and
 can perform basic mathematical computation
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
Participate in workplace communication
L.O.1. Obtain and convey workplace information 
L.O.2. Participate in workplace meetings and discussions 
L.O.3. Complete relevant work related documents 
Work in a Team Environment
L.O.1. Describe team role and scope 
L.O.2. Identify own role and responsibility within team 
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BASIC COMPETENCIES
CAN I…? YES NO
L.O.3. Work as a team member 
Practice Career Professionalism
L.O.1. Integrate personal objectives with organizational goals 
L.O.2. Set and meet work priorities 
L.O.3. Maintain professional growth and development 
Practice Occupational Health and Safety Procedures
L.O.1. Identify hazards and risks 
L.O.2. Evaluate hazards and risks 
L.O.3. Control hazards and risks 
L.O.4. Maintain OHS awareness 
COMMON COMPETENCIES
Develop and update industry knowledge
L.O. 1. Seek information on the industry 

.L.O. 2. Update industry knowledge

L.O. 3. Develop and update local knowledge
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BASIC COMPETENCIES
CAN I…? YES NO
L.O. 4. Promote products and services to customers 
Observe workplace hygiene procedures
L.O.1. Follow hygiene procedures 
L.O.2. Identify and prevent hygiene risks 
Perform computer operations
L.O.1. Plan and prepare for task to be undertaken 
L.O.2. Input data into computer 
L.O.3. Access information using computer 
L.O. 4. Produce/output data using computer system 
L.O. 5. Maintain computer equipment and systems 
Perform workplace and safety practices
L.O.1. Follow workplace procedures for health, safety and security 

practices
L.O.2. Assess quality of received component parts 
L.O.3. Perform child protection duties relevant to the tourism industry 
L.O.4. Observe and monitor people 
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BASIC COMPETENCIES
CAN I…? YES NO
L.O.5. Maintain safe personal presentation standards 
L.O. 6. Maintain a safe and secure workplace 
Provide effective customer service 
L.O 1. Greet customer 
L.O. 2. Identify needs of customers 
L.O. 3. Deliver service to customer 
L.O. 4. Handle queries through use of common business tools and 

technology
L.O. 5. Handle complaints/conflict situations, evaluation and 

recommendations
CORE COMPETENCIES
Clean and maintain kitchen premises
L.O.1. Clean, sanitize and store equipment 
L.O.2. Clean and sanitize premises 
L.O.3. Dispose of waste 
Prepare stocks, sauces and soups
L.O.1. Prepare stocks required for menu items 
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BASIC COMPETENCIES
CAN I…? YES NO
L.O.2. Prepare soups required for menu items 
L.O.3. Prepare sauce required for menu items 
L.O.4. Store and reconstitute stocks, sauces, and soups 
Prepare appetizers
L.O.1. Perform mise’en place 
L.O.2. Prepare range of appetizer 
L.O.3. Present a range of appetizer 
Prepare salads and dressing 
L.O. 1. Perform Mise en place 
L,O, 2, Prepare a variety salads and dressings 
L.O. 3. Present a variety of salads and dressings 
L.O. 4. Store salads and dressings 
Prepare sandwiches 
L.O. 1, Perform mise’en place 
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BASIC COMPETENCIES
CAN I…? YES NO
L.O. 2. Prepare a variety of sandwiches 
L.O. 3. Present a variety of sandwiches 
L.O. 4. Store sandwiches 
Prepare meat dishes 
L.O. 2. Cook meat cuts for service 
L.O. 3. Plate/present meat 
L.O. 4. Store meat 
Prepare vegetables dishes 
L.O. 2. Prepare vegetable dishes 
L.O. 3. Present vegetable dishes 
L.O. 4. Store vegetable dishes 
Prepare egg dishes 
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BASIC COMPETENCIES
CAN I…? YES NO
L.O. 2. Prepare and cook egg dishes 
L.O. 3. Present egg dishes 
L.O. 4. Storing egg dishes 
Prepare starch dishes 
L.O.1. , Perform mise’en place 
L.O. 2. Prepare starch dishes 
L.O. 2. Present starch dishes 
L.O. 3. Store starch dishes 
Prepare poultry and game dishes 
L.O.1. , Perform mise’en place 
L.O. 2. Cook poultry and game dishes 
L.O. 3. Plate/present poultry and game dishes 
L.O. 4. Store poultry and game 
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BASIC COMPETENCIES
CAN I…? YES NO
Prepare seafood dishes
L.O. 1. Perform mise’en place 
L.O. 2. Handle seafood dishes Prepare seafood dishes 
L.O. 3. Prepare seafood dishes 
L.O. 4. Plate/present seafood dishes 
L.O. 5. Store seafood 
Prepare desserts
L.O. 1. Perform mise’en place 
L.O. 2. Prepare desserts and sweet sauces 
L.O. 3. Plate/Present desserts 
L.O. 4. Store desserts 
Package prepared food 
L.O. 1. Select packaging materials 
L.O. 2. Package food 
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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.
Evidence Plan
Competency COOKERY NCII

standard:
Unit of competency: PRPARE SEAFOOD DISHES
Ways in which evidence will be collected:
Interview or Questioning
[tick the column]
demonstration Method
Observation
Written Test
The evidence must show that the trainee…
*PREPARE SEAFOOD DISHES
Assessment requires evidences that the candidate:
1.1 Explained the different classifications of seafood 

 
1.2 Demonstrated storing and handling issues related to 

seafood  
1.3 Cooked and plated/presented a range of seafood 

dishes according to enterprise standards  
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1.4 Stored seafood hygienically and in accordance with 
enterprise standard procedures  
1.5 Demonstrated safety practices in handling tools and 

equipment  
NOTE: *Critical aspects of competency
Evidences/Proof of Current Competencies (Sample)
Form 1.2: Evidence of Current Competencies acquired related to Job/Occupation
Current competencies Proof/Evidence Means of validating
Clean and maintain Certificate of Competency/ COC Submit an authenticated copy of

kitchen premises the COC
Prepare stocks, Certificate of Competency/ COC Submit an authenticated copy of

sauces and soups the COC
Prepare appetizers Certificate of Competency/ COC Submit an authenticated copy of

the COC
Prepare salads and Certificate of Competency/ COC Submit an authenticated copy of

the COC
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dressing
Prepare sandwiches Certificate of Competency/ COC Submit an authenticated copy of

the COC
Prepare meat Certificate of Competency/ COC Submit an authenticated copy of

dishes the COC
Prepare vegetables Certificate of Competency/ COC Submit an authenticated copy of

dishes the COC
Prepare egg dishes Certificate of Competency/ COC Submit an authenticated copy of

the COC
Prepare starch dishes Certificate of Competency/ COC Submit an authenticated copy of

the COC
Prepare poultry and Certificate of Competency/ COC Submit an authenticated copy of

game dishes the COC
Prepare seafood
dishes
Prepare desserts Certificate of Competency/ COC Submit an authenticated copy of

the COC
Package prepared Certificate of Competency/ COC Submit an authenticated copy of

food the COC
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.
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Form 1.3 Summary of Current Competencies Versus Required Competencies (Sample)
Required Units of Current Competencies Training

Competency/Learning Outcomes Gaps/Requirements
based on CBC
Perform mise’en place Perform mise’en place
Handle seafood dishes Handle seafood dishes
Cook seafood dishes Cook seafood dishes
Plate/present seafood dishes Plate/present seafood

dishes
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Store seafood Store seafood
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) TIME
PREPAIRING SEAFOOD DISHES

PREPARE SEAFOOD DISHES
1. Perform mise’en place 24 HOURS

2. Handle fish and
seafood
3. Cook fish and PREPAIRING SEAFOOD DISHES
shellfish
4. Plate/present seafood
dishes
5. Store seafoods
July 15, 2018

Developed by:
Revision # 00

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Sample Data Gathering Instrument for Trainee’s Characteristics

Please answer the following instrument according to the

Language, literacy and Average grade in: Average grade in:

a. 95 and above a. 95 and above

Cultural and Ethnicity/culture:

Education & general Highest Educational Attainment

Date Developed: Document No.

July 15, 2018

Prepare seafood dishes Aminah Sarah S. Jaafar Page

Physical ability 1.Disabilities(if any)_____________________

2.Existing Health Conditions (Existing illness if any)

Previous experience Certificates

Previous learning List down other trainings

Date Developed: Document No.

July 15, 2018

Prepare seafood dishes Aminah Sarah S. Jaafar Page

Special courses Other courses related to cooker

Learning styles a. Visual - The visual learner takes mental pictures of

Date Developed: Document No.

July 15, 2018

Prepare seafood dishes Aminah Sarah S. Jaafar Page

Trainees or students wishing to gain entry into this course should

 can communicate both in oral and written;

CAN I…? YES NO

Participate in workplace communication

L.O.1. Obtain and convey workplace information 

L.O.2. Participate in workplace meetings and discussions 

L.O.3. Complete relevant work related documents 

Work in a Team Environment

L.O.1. Describe team role and scope 

L.O.2. Identify own role and responsibility within team 

Date Developed: Document No.

July 15, 2018

Prepare seafood dishes Aminah Sarah S. Jaafar Page

CAN I…? YES NO

L.O.3. Work as a team member 

Practice Career Professionalism

L.O.1. Integrate personal objectives with organizational goals 

L.O.2. Set and meet work priorities 

L.O.3. Maintain professional growth and development 

Practice Occupational Health and Safety Procedures

L.O.1. Identify hazards and risks 

L.O.2. Evaluate hazards and risks 

L.O.3. Control hazards and risks 

L.O.4. Maintain OHS awareness 

Develop and update industry knowledge

L.O. 1. Seek information on the industry 

Date Developed: Document No.

July 15, 2018

Prepare seafood dishes Aminah Sarah S. Jaafar Page

CAN I…? YES NO

L.O. 4. Promote products and services to customers 

Observe workplace hygiene procedures

L.O.1. Follow hygiene procedures 

L.O.2. Identify and prevent hygiene risks 

Perform computer operations

L.O.1. Plan and prepare for task to be undertaken 

L.O.2. Input data into computer 

L.O.3. Access information using computer 

L.O. 4. Produce/output data using computer system 

L.O. 5. Maintain computer equipment and systems 

Perform workplace and safety practices