PORTFOLIO IN

TRAINERS
METHODOLOGY
1
Prepared by:
BIZAMRA D. BANDAHALA

COOKERY NC II
PREPARE VEGETABLES DISHES

Date developed: Document no:

November 14, 2022
CBLM’s on Trainers Developed by:
Methodology Level 1 Page 1 of 136
Bizamra D. Bandahala
 PLAN
TRAINING
SESSION
Prepared by:
BIZAMRA D. BANDAHALA

COOKERY NC II
PREPARE VEGETABLES DISHES

Date developed: Document no:

November 14, 2022
CBLM’s on Trainers Developed by:
Methodology Level 1 Page 2 of 136
Bizamra D. Bandahala
 HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIALS?

Welcome to the unit of competency, “Prepare Vegetables Dishes”, is

one of the competencies of COOKERY NC II, a course which comprises the
knowledge, skills and attitudes required for a Cookery Worker to possess.

The module, “Preparing Salads and Dressing”, contains training

materials and activities related to Tourism Sector.

In this module you are required to go through a series of learning

activities in order to complete each learning outcome. In each learning
outcome are Information Sheets, Self-Checks, Operation Sheets and
Task/Job Sheets. Follow and perform the activities on your own. If you have
questions, do not hesitate to ask for assistance from your facilitator.

Remember to:

1. Work through all the information and complete the activities in

each section.
2. Read information sheets and complete self-check. Suggested
references and included to supplement the materials provided in
this module.
3. Most probably, your trainer will also be your supervisor or
manager. He is there to support you and show you the correct way
to do things.
4. You will be given plenty of opportunities to ask questions and
practice on the job. Make sure you practice your new skills during
regular shifts. This way, you will improve your speed, memory
and confidence.
5. Use the self-checks, operation sheets or task or job sheets at the

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 end of each section to test your own progress. Use the performance
criteria check list or procedural checklist located after the sheet to
check your own performance.
6. When you feel confident that you have had sufficient practice, ask
your trainer to evaluate you. The result of your assessment will be
recorded in your progress chart and Accomplishment Chart.

You need to complete this module before you can perform the next
module, Prepare sandwiches.

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 TABLE OF CONTENTS
Content Page #

PLAN TRAINING SESSION 1

Cover Page 2
How to use this Competency Based Materials 3
Table of Contents 5
Data Gathering Instrument for Trainee’s Characteristics 7
Characteristics of Learner 8
Evidence/ Proof of Current Competencies 12
Identifying Training Gaps 15
Training Needs 18

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Sector : TOURISM SECTOR (HOTEL AND RESTAURANT)

Qualification Title: Cookery NC II

Unit of Competency: Prepare Vegetables Dishes

Module Title: Preparing Vegetables Dishes

ZAMBOANGA PENINSULA POLYTECHNIC STATE UNIVERSITY

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)
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 Characteristics of learners

English Math

95 and above 95 and above

90 to 94 90 to 94
85 to 89 85 to 89
80 to 84 80 to 84
75 to 79 75 to 79

Cultural and Ethnicity/culture:

language background Ifugao
Igorot
Ibanag
Gaddang
Muslim
Ibaloy
Others( please specify)

Education & general Highest Educational Attainment:

knowledge High School Level
High School Graduate
College Level
College Graduate
with units in Master’s degree
Masteral Graduate
With units in Doctoral Level
Doctoral Graduate

Characteristics of Learners
Male
Sex
Female
Age Your age: 21
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 Disabilities (if any) ________
Existing health conditions (existing illness if any)
None
Asthma
Physical ability Hearth disease
Anemia
Hypertension
Diabetes
Others (please specify) N/A

Previous experience
with the topic

Previous learning
List down trainings related to TM
experience

National Certificates acquired and NC level

Training level
______________________________
completed
______________________________

Special courses
Learning styles Visual – the visual learner takes mental pictures
of information given, so in order for this kind of
learner to retain 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.
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.
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.
Activist – learns by having a go.
Reflector – learns most from activities where
they can watch, listen and then review what has
happened.
Theorist – learns most when ideas are linked to
existing theories and concepts.
Pragmatist – learns most from learning activities
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 that are directly relevant to their situation.

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FORM 1.1 SELF-ASSESSMENT CHECKS

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.

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 ✓
1.3 Dispose 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 ✓
3.1 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 DRESSINGS  ✓
4.1 Perform Mise en place  ✓
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 ✓
6.1 Perform Mise en place ✓
6.2 Cook meat cuts for service ✓
6.3 Present meat cuts for service ✓
6.4 Store meat ✓
7. PREPARE VEGETABLES DISHES ✓

7.1 Perform Mise en place ✓

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7.2 Prepare vegetable dishes ✓
7.3 Present vegetable dishes ✓
7.4 Store vegetables dishes ✓
8. PREPARE EGG DISHES ✓
8.1 Perform Mise en place ✓
8.2 Prepare and cook egg dishes ✓
8.3 Present egg dishes ✓
8.4 Store egg dishes ✓
9. PREPARE STARCH DISHES ✓
9.1 Perform Mise en place ✓
9.2 Prepare starch dishe ✓
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 ✓
11.1 Perform mise en place ✓
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 ✓
12.1 Perform mise en place ✓
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 ✓

Evidences/Proof of Current Competencies

Form 1.2: Evidence of Current Competencies acquired related to
Job/Occupation
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Current competencies Proof/Evidence Means of validating
1. CLEAN AND MAINTAIN
KITCHEN PREMISES

1.1  Clean, sanitize and store

equipment Certificate Submitted Authenticate
copy of certificate of
1.2  Clean and sanitize  of Employment competency
premises

1.3 Dispose of waste

2. PREPARE STOCKS, SAUCES AND
SOUPS

2.1  Prepare stocks, glazes and

essences required for menu items Certificate Submitted Authenticate
copy of certificate of
2.2 Prepare soups required for menu  of employment competency
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 Certificate Submitted Authenticate

copy of certificate of
3.3 Present a range of appetizers  of employment competency

3.4 Store appetizers

4. PREPARE SALAD AND
DRESSING

4.1 Perform mise-en – place

4.2 Prepare a variety of salad Certificate

and dressing Submitted Authenticate
 of employment copy of certificate of
4.3 Present a variety of salad competency
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and dressing

4.4 Store salad and dressing

5. PREPARE SANDWICHES

4.1 Perform mise-en – place

4.2 Prepare a variety of Submitted Authenticate

sandwiches Certificate copy of certificate of
 of employment competency
4.3 Present a variety of
sandwiches

4.4 Store sandwiches

6. PREPARE MEAT DISHES

6.1 Perform Mise en place Certificate Submitted Authenticate

copy of certificate of
6.2 Cook meat cuts for service  of employment competency

6.3 Present meat cuts for

service

6.4 Store meat

9. PREPARE STARCH DISHES

9.1 Perform Mise en place

9.2 Prepare starch dishes Certificate Submitted Authenticate

copy of certificate of
9.3 Present Starch dishes  of employment competency

9.4 Store Starch dishes

10. PREPARE POULTRY AND
GAME DISHES
Certificate
10.1 Perform mise en place
 of employment Submitted Authenticate
10.2 Cook poultry and game copy of certificate of
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dishes competency

10.3 Plate/present poultry and

game dishes

10.4 Store poultry and game

11. PREPARE SEAFOOD
DISHES

11.1 Perform mise en place

Submitted Authenticate
11.2 Handle fish and seafood copy of certificate of
Certificate competency
11.3 Cook fish and shellfish
 of employment
11.4 plate/present fish and
seafood

11.5 store fish and seafood

12. PREPARE DESSERTS

12.1 Perform mise en place

12.2 Prepare desserts and Certificate Submitted Authenticate

sweet sauces copy of certificate of
 of employment competency
12.3 Plate/Present desserts

12.4 Store desserts

13. PACKAGE PREPARED FOOD

13.1 Select packaging Certificate Submitted Authenticate

materials copy of certificate of
 of employment competency
13.2 Package food

Identifying Training Gaps

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 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/Requirements
Outcomes based on CBC
1. CLEAN AND MAINTAIN KITCHEN PREMISES

1.1  Clean, sanitize and store Clean, sanitize

equipment and store
equipment
1.2  Clean and sanitize premises Clean and
sanitize
premises
1.3 Dispose of waste Dispose of
waste
2. STOCKS, SAUCES AND SOUPS
2.1. Prepare stocks, glazes and Prepare stocks,
essences required for menu items glazes and
essences
required for
menu items
2.2. Prepare soups required for Prepare soups
menu items required for
menu items
2.3 Prepare sauces required for Prepare sauces
menu items required for
menu items
2.4 Store and reconstitute stocks, Store and
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 appetizers Prepare a range
of appetizers
3.3 Present a range of appetizers Present a range
of appetizers

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3.4 Store appetizers Store appetizers
4. PREPARE SALADS AND DRESSINGS
4.1 Perform Mise en place Perform Mise en
place
4.2 Prepare a variety salads and Prepare a
dressings variety salads
and dressings
4.3 Present a variety of salads and Present a
dressings variety salads
and dressings
4.4 Store salads and dressings Store salads
and dressings
5. PREPARE SANDWICHES
5.1 Perform mise-en - place Perform mise-en
- place
5.2 Prepare a variety of Prepare a
sandwiches variety of
sandwiches
5.3 Present a variety of Present a
sandwiches variety of
sandwiches
5.4 Store sandwiches Store
sandwiches
6. PREPARE MEAT DISHES
6.1 Perform Mise en place Perform Mise en
place
6.2 Cook meat cuts for service Cook meat cuts
for service
6.3 Present meat cuts for service Present meat
cuts for service
6.4 Store meat Store meat
7. PREPARE VEGETABLES DISHES
7.1 Perform Mise en place Perform Mise en
place
7.2 Prepare vegetable dishes   Prepare vegetable
dishes
7.3 Present vegetable dishes   Present vegetable
dishes
8. PREPARE EGG DISHES
8.1 Perform Mise en place   Perform Mise en
place
8.2 Prepare and cook egg dishes   Prepare and cook
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 egg dishes
8.3 Present egg dishes Present egg dishes
8.4 Store egg dishes  Store egg dishes
9. PREPARE STARCH DISHES
9.1 Perform Mise en place Perform Mise en
place
9.2 Prepare starch dishes Prepare starch
dishes
9.3 Present Starch dishes Present Starch
dishes
9.4 Store Starch dishes Store Starch
dishes
10. PREPARE POULTRY AND GAME DISHES
10.1 Perform mise en place Perform mise en
place
10.2 Cook poultry and game Cook poultry
dishes and game
dishes
10.3 Plate/present poultry and Plate/present
game dishes poultry and
game dishes
10.4 Store poultry and game Store poultry
and game
11. PREPARE SEAFOOD DISHES
11.1 Perform mise en place Perform mise en
place
11.2 Handle fish and seafood Handle fish and
seafood
11.3 Cook fish and shellfish Cook fish and
shellfish
11.4 plate/present fish and plate/present
seafood fish and seafood
11.5 store fish and seafood store fish and
seafood
12. PREPARE DESSERTS
12.1 Perform mise en place Perform mise en
place
12.2 Prepare desserts and sweet Prepare desserts
sauces and sweet
sauces
12.3 Plate/Present desserts Plate/Present
desserts

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12.4 Store desserts Store desserts
13. PACKAGE PREPARED FOOD
13.1 Select packaging materials Select
packaging
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

Training Needs (Learning Outcomes) Module Title / Module of Instruction
Perform Mise en place
Prepare vegetables dishes
Present vegetables dishes PREPARE VEGETABLES DISHES

Perform mise-en - place

Prepare and cook egg dishes
Present egg dishes PREPARE EGG DISHES
Store egg dishes

PLAN TRAINING SESSION

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Sector : Tourism
Qualification : Cookery NC II
Unit of Competency : Prepare Vegetables dishes
Module title : Preparing Vegetables dishes
Learning Outcomes: At the end of this module you MUST be able to:
LO 1: Perform mise-en place
LO 2: Prepare Vegetable dishes
LO 3: Present Vegetable dishes

LO 4: Store salad and dressing

INTRODUCTION
This course is designed to enhance the knowledge, skills and attitudes
in COOKERY NC II in accordance with industry standards. It covers the
basic, common and core competencies such as Prepare Appetizers.
This unit of competency deals with skills, knowledge and attitude
required by a Cookery Worker to prepare and produce a range of high
quality of Cookery worker in commercial and industry.
A. ASSESSMENT PLAN
- Written Test: - Performance Test: - Oral Questioning:
B. TEACHER’S SELF-REFLECTION OF THE SESSION
After discussing and performing the above sets of operations it made
me realize how important it is to follow the procedures in each job, in order
for us to come up with a good performance based on the given standard
criteria.

Prepared by:
BIZAMRA D. BANDAHALA
Cookery NC II Trainer

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C. LEARNING ACTIVITIES

Learnin Method Presenta Prac Feedback Resources Ti

g s tion tice me
conten
t

LO 1: Prepare Vegetable dishes

Read Answer Comp E-Book (PDF)
info. Self are to Information
Modular Sheet check answe Sheet 3.3-2 1
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paced Safe Safe 7.3-2
learning work work
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practices using practi
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tools
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equipme using
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and
equip
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Read Answer Compar E-Book (PDF) 1.

info. Self e to Information Hr.
Sheet check Answer- Sheet 3.3-2
3.3-3 7.3-3 on key
on Cutting 7.3-3
Modular Cutting and

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 / and presenta
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 Competency
Based-Learning
Materials
Prepared by:
BIZAMRA D. BANDAHALA

COOKERY NC II
PREPARING VEGETABLES DISHES

Date developed: Document no:

November 14, 2022
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 PARTS OF A COMPETENCY-BASED LEARNING MATERIAL

Performance Criteria Checklist

Operation/Task/Job Sheet

Self -Check Answer Key

Self -Check

Information Sheet

Learning Experiences

Learning Outcome Summary

Module Content
Module Content

ListModule
of Competencies
Content

Module Content

Module Content In our efforts to standardize CBLM, the

above parts are recommended for use
Front Page 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.

(COOKERY NC II )

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 COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. UNIT OF COMPETENCY MODULE TITLE CODE

Cleaning and
Clean and maintain
1 maintaining kitchen TRS512328
kitchen premises
premises

Prepare stocks, sauces Preparing stocks,

2 TRS512331
and soups sauces and soups

Preparing
3 Prepare appetizers TRS512329
appetizers

Prepare salads and Preparing salads

4 TRS512382
dressing and dressing

Preparing
5 Prepare sandwiches TRS512330
sandwiches

Preparing meat
6 Prepare meat dishes TRS512383
dishes

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 Preparing
7 Prepare vegetables dishes TRS512384
vegetables dishes

Preparing egg
8 Prepare egg dishes TRS512338
dishes

Preparing starch
9 Prepare starch dishes TRS512386
dishes

Prepare poultry and game Preparing poultry TRS512333

10
dishes and game dishes

11 Prepare seafood dishes Preparing seafood TRS512334

dishes

12 Prepare desserts Preparing desserts TRS512335

Packaging prepared
13 Package prepared food TRS512340
food

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