TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

National Assessment

for

COOKERY NCII

RATING SHEET

1
 RATING SHEET FOR DEMONSTRATION

Candidate’s Name:
Assessor’s Name:
COC I: Prepare and Cook Hot Meals
Qualification: Cookery NCII
Date of Assessment:
Time of Assessment
Instructions for demonstration:
Given the necessary materials, tools and equipment, the candidate must be able to perform the
following within 2 hours.

Place check () to

show if evidence is
During the demonstration of skills, did the candidate: demonstrated
Yes No N/A
 Gather, check tools and equipment needed
 Clean and/or sanitize kitchen equipment and utensils*

 Store and stack cleaned equipment and utensils

 Follow cleaning schedules

 Use appropriate chemicals and equipment in cleaning

and maintaining kitchen premises, tools and
equipment*
 Check, record and label supplies
 Gather, Identify and select ingredients as per required
menu items *
 Prepare ingredients and flavoring agents as per
required menu items*
 Select and assemble ingredients to produce varieties of
soups, stocks and sauces*
 Select primary, secondary and portioned cuts of Protein;
pork, lamb, beef, veal and seafood*
 Identify and use appropriate cooking methods*
 Organize and prepare food items according to menu
requirements*
 Cook menu items as required*
 Arrange sauces and garnishes*
 Plate and present food*
 Select packaging materials for foodstuffs
 Adapt appropriate packaging procedures*
 Store food in appropriate condition*
 Follow workplace safety and hygiene procedures\*
  Perform first aid procedure in the event of accident
Feedback to candidate:

Satisfactory  Not Satisfactory 

Candidate’s signature: Date:

Assessor’s signature: Date:

* Critical aspects of Competency

 RATING SHEET FOR DEMONSTRATION

Candidate’s Name:
Assessor’s Name:
COC 2: Prepare Cold Meals
Qualification: Cookery NCII
Date of Assessment:
Time of Assessment
Instructions for demonstration:
Given the necessary materials, tools and equipment, the candidate must be able to perform the
following within 6 hours.

Place check () to

show if evidence is
During the demonstration of skills, did the candidate: demonstrated
Yes No N/A

PREPARE COLD MEALS

 Clean and/or sanitize kitchen equipment and utensils*

 Store and stack cleaned equipment and utensils
 Follow cleaning schedules
 Use appropriate chemicals and equipment in cleaning
and maintaining kitchen premises, tools and
equipment*
 Select and assemble tools and equipment*
 Inspect tools and equipment*
 Rotate and move supplies
 Check, record and label supplies
 Identify and select ingredients as per required menu
items *
 Prepare variety of sandwich types*
 Select suitable bases from a range of bread type*
 Prepare appetizers and salads with suitable sauces and
dressings*
 Utilize quality trimmings or other left over
 Select and prepare variety of vegetables, fruits and
starch food according to recipes*
 Select and prepare variety of cold dishes according to
recipe requirements*
 Identify and use appropriate cooking methods*
 Organize and prepare food items according to menu
requirements*
 Plate and present food*
  Select packaging materials for foodstuffs
 Adapt appropriate packaging procedures*
 Store food in appropriate condition*
 Minimize wastage through purchases*
 Follow workplace safety and hygiene procedures*
 Perform first aid procedures in the event of accident
 Prepare reports
 Coordinate end of service procedures
Feedback to candidate:

Satisfactory  Not Satisfactory 

Candidate’s signature: Date:

Assessor’s signature: Date:

* Critical aspects of Competency

 RATING SHEET FOR DEMONSTRATION

Candidate’s Name:
Assessor’s Name:
COC 3: Prepare Sweets
Qualification: Cookery NCII
Date of Assessment:
Time of Assessment
Instructions for demonstration:
Given the necessary materials, tools and equipment, the candidate must be able to perform the
following within 6 hours.

Place check () to

show if evidence is
During the demonstration of skills, did the candidate: demonstrated
Yes No N/A

PREPARE SWEETS
 Select and use chemicals and clean potable water for
cleaning and/or sanitizing kitchen equipment,
utensils, and working surfaces according to
manufacturer’s instructions
 Store or stack clean equipment, supplies and utensils
safely in the designated place in accordance with
manufacturer’s instructions
 Assemble and disassemble cleaning equipment safely
 Follow cleaning schedules based on enterprise
procedures
 Clean and/or sanitize walls, floors, shelves and working
surfaces without causing damage to health or property
 Follow first aid procedures if an accident happens
 Sort and dispose waste according to sanitary
regulations, enterprise practices and standard
procedures *
 Dispose cleaning chemicals safely according to standard
procedures*
 Demonstrate sanitizing procedures and techniques*
 Use ingredients and flavoring agents according to
standard recipes defined by the enterprise
 Identify ingredients according to standard recipes,
recipe card or enterprise requirements
 Assemble ingredients according to quantity, type, and
quality required
 Prepare ingredients based on the required form and time frame
 Select, measure and weigh ingredients according to recipe
requirements
  Thaw frozen ingredients following enterprise procedures
 Observe factors in plating dishes in presenting cold dessert
 Produce a variety of hot, cold and frozen desserts, appropriate for a
variety of menus *
 Produce sweet sauces to a desired consistency and flavor*
 Taste prepare desserts and sweets in accordance with the required
taste
 Present dessert hygienically, logically and sequentially within the
required timeframe, and decorated creatively
 Plate and portion desserts according to enterprise standards

 Store dessert at the appropriate temperature and correct

conditions to maintain quality, freshness and customer appeal
 Select and use suitable packaging to preserve taste, appearance and
tasting characteristics
 Select quality of packaging materials in accordance with enterprise
standards
 Observe environmental requirements for food packaging
 Package food in compliance with sanitary occupational health and
safety and local health regulations requirements
 Label food according to industry standards
Feedback to candidate:

Satisfactory  Not Satisfactory 

Candidate’s signature: Date:

Assessor’s signature: Date:

* Critical aspects of Competency

RATING SHEET FOR ORAL QUESTIONING

Satisfactory
QUESTIONS
response
The candidate should answer the following questions: Yes No
1. What is moist cooking method?
2. What is mise en place?
3. What is hollandaise sauce made of?
4. What kind of salad that has apples, walnuts, celery and
mayonnaise-based dressing?
5. When sanitizing an area, is it still necessary to rinse off
the detergent?
Feedback to candidate:

Satisfactory  Not Satisfactory 

Candidate’s signature: Date:

Assessor’s signature: Date:

 Technical Education and Skills Development Authority
ASSESSMENT AND CERTIFICATION PROGRAM

ATTENDANCE SHEET

COOKERY NCII
(State Title of Qualification)

Name of Competency
Assessment Center:
Date of Assessment:

No. Candidate’s Name Signature Assessment

Results
1 Ilwin Barbastro
2 Ilithyia Nancy Tabelisma
3 Helena Barandola
4 Chelsea Tobias
5 Daryn Lee
6 Edward Song
7 Katty Perry
8 Taylor Swift
Assessor/s:
TESDA Representative:

CATHY C. BALBIN
Signature over Printed Name
Accreditation JOSE B. TAN
Number:_________________________
Signature over Printed Name

Assessor/s:
CAC Manager:
Signature over Printed Name

MAY Q. SEE
Accreditation
Signature over Printed Name
Number:_________________________
 Competency Assessment Results Summary (CARS)

Candidate Name:
Assessor Name:
Title of
Qualification/
Cluster of Units
of Competency
Assessment Date of
Center: Assessment:
The performance of the candidate in the following unit(s) of competency and Satisfactory Not
corresponding assessment methods Satisfactory
Unit of Competency Assessment Method
Prepare and Cook Hot Meals Demonstration/ Observation/ Oral
Questioning
Prepare Cold Meals Demonstration/ Observation/ Oral
Questioning
Prepare Sweets Demonstration/ Observation/ Oral
Questioning
Note: Satisfactory Performance shall only be given to candidate who demonstrated successfully all the
competencies identified in the above-named Qualification/Cluster of Units of Competency.
Recommendation For issuance of NC/COC For submission of  For re-assessment
(Indicate title/s of COC, if Full Additional (pls. specify)
Qualification is not met) documents
Specify: ___________ ______________________
________________________________
______________________
________________________________
Did the candidate overall performance meet the required  Yes  No
evidences/standards?
OVERALL  Competent  Not Yet Competent
EVALUATION

General Comments [Strengths/Improvements needed]

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

CANDIDATE’S COPY (Please present this form when you claim your NC/COC)

COMPETENCY ASSESSMENT RESULTS SUMMARY

Date
Name of Candidate:
Issued:
Name of Assessment
Date:
Center:
Assessment Results:  Competent  Not Yet Competent
For issuance of NC/COC
(Indicate title/s of COC, if Full For submission of
Qualification is not met) For re-assessment
Additional (pls. specify)
Recommendation:
___________________________________ documents ____________________
Specify: __________________
___________________________________ _________________
_______________

Attested
Assessed by: _______________________________ by: _______________________________
Name and Signature Name and Signature
Date:
Date:
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

National Assessment

for

COOKERY NCII

Candidates Guide/Specific
Instruction to candidates
 SELF-ASSESSMENT GUIDE

Qualification: COOKERY NC II
PREPARE AND COOK HOT MEALS
COC 1:

 Clean and maintain kitchen premises

 Prepare stocks, sauces and soups
 Prepare meat dishes
 Prepare vegetable dishes
Units of Competency:  Prepare egg dishes
 Prepare poultry and game dishes
 Prepare seafood dishes
 Prepare starch products
 Package prepared food
Instruction:
 Read each of the questions in the left-hand column of the chart.
 Place a check on each question to indicate your answers.
Can I? YES NO

PREPARE AND COOK HOT MEALS

 Gather, check tools and equipment needed

 Clean and/or sanitize kitchen equipment and utensils*

 Store and stack cleaned equipment and utensils

 Follow cleaning schedules

 Use appropriate chemicals and equipment in cleaning and maintaining kitchen

premises, tools and equipment*

 Check, record and label supplies

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

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

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

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

 Identify and use appropriate cooking methods*

 Organize and prepare food items according to menu requirements*

 Cook menu items as required*

 Arrange sauces and garnishes*

 Plate and present food*

 Select packaging materials for foodstuffs

 Adapt appropriate packaging procedures*

 Store food in appropriate condition*

 Follow workplace safety and hygiene procedures\*

 Perform first aid procedure in the event of accident

 I agree to undertake assessment in the knowledge that information gathered will

only be used for professional development purposes and can only be accessed by
concerned assessment personnel and my manager/supervisor.
Date:
Candidate’s Name & Signature:
Qualification: COOKERY NC II
PREPARE COLD MEALS
COC 2:

 Clean and maintain kitchen premises

 Prepare appetizers
Units of Competency:  Prepare salads and dressings
 Prepare sandwiches
 Package prepared food
Instruction:
 Read each of the questions in the left-hand column of the chart.
 Place a check on each question to indicate your answers.
Can I? YES NO

PREPARE COLD MEALS

 Clean and/or sanitize kitchen equipment and utensils*

 Store and stack cleaned equipment and utensils

 Follow cleaning schedules

 Use appropriate chemicals and equipment in cleaning and maintaining

kitchen premises, tools and equipment*
 Select and assemble tools and equipment*

 Inspect tools and equipment*

 Rotate and move supplies

 Check, record and label supplies

 Identify and select ingredients as per required menu items *

 Prepare variety of sandwich types*

 Select suitable bases from a range of bread type*

 Prepare appetizers and salads with suitable sauces and dressings*

 Utilize quality trimmings or other left over

 Select and prepare variety of vegetables, fruits and starch food according to
recipes*
 Select and prepare variety of cold dishes according to recipe requirements*

 Identify and use appropriate cooking methods*

 Organize and prepare food items according to menu requirements*

 Plate and present food*

 Select packaging materials for foodstuffs

 Adapt appropriate packaging procedures*

 Store food in appropriate condition*

 Minimize wastage through purchases*

 Follow workplace safety and hygiene procedures*

 Perform first aid procedures in the event of accident

 Prepare reports

 Coordinate end of service procedures

I agree to undertake assessment in the knowledge that information gathered will

only be used for professional development purposes and can only be accessed by
concerned assessment personnel and my manager/supervisor.
Date:
Candidate’s Name & Signature:
 SELF-ASSESSMENT GUIDE

Qualification: COOKERY NC II
PREPARE SWEETS
COC 3:

 Clean and maintain kitchen premises

 Prepare appetizers
Units of Competency:  Prepare salads and dressings
 Prepare sandwiches
 Package prepared food
Instruction:
 Read each of the questions in the left-hand column of the chart.
 Place a check on each question to indicate your answers.
Can I? YES NO

PREPARE AND COOK HOT MEALS

• Select and use chemicals and clean potable water for
cleaning and/or sanitizing kitchen equipment, utensils,
and working surfaces according to manufacturer’s
instructions
 Store or stack clean equipment, supplies and utensils safely
in the designated place in accordance with manufacturer’s
instructions
 Assemble and disassemble cleaning equipment safely

 Follow cleaning schedules based on enterprise procedures

 Clean and/or sanitize walls, floors, shelves and working
surfaces without causing damage to health or property
 Follow first aid procedures if an accident happens

 Sort and dispose waste according to sanitary regulations,

enterprise practices and standard procedures *
 Dispose cleaning chemicals safely according to standard
procedures*
 Demonstrate sanitizing procedures and techniques*

 Use ingredients and flavoring agents according to standard

recipes defined by the enterprise
 Identify ingredients according to standard recipes, recipe card
or enterprise requirements
 Assemble ingredients according to quantity, type, and quality
required
 Prepare ingredients based on the required form and time frame

 Select, measure and weigh ingredients according to recipe requirements

 Thaw frozen ingredients following enterprise procedures

 Observe factors in plating dishes in presenting cold dessert

 Produce a variety of hot, cold and frozen desserts, appropriate for a variety
of menus *
 Produce sweet sauces to a desired consistency and flavor*

 Taste prepare desserts and sweets in accordance with the required taste

 Present dessert hygienically, logically and sequentially within the required

timeframe, and decorated creatively
 Plate and portion desserts according to enterprise standards

 Store dessert at the appropriate temperature and correct conditions to

maintain quality, freshness and customer
 Appeal
 Select and use suitable packaging to preserve taste, appearance and tasting
characteristics
 Select quality of packaging materials in accordance with enterprise
standards
 Observe environmental requirements for food packaging

 Package food in compliance with sanitary occupational health and safety

and local health regulations requirements
 Label food according to industry standards
Date:
Candidate’s Name & Signature:
 Technical Education and Skills Development Authority
APPOINTMENT LETTER

MAY 17, 2023

Cathy C. Balbin
#079 p-3 Igang, Bacacay
Albay, 4509

Dear Madam:

This letter officially appoints you as competency assessor on May 31, 2023 for COOKERY NC II at
San Francisco Institute of Science and Technology (SFIST). Please report to the Assessment Center as
scheduled.

If you have any questions, please call Mr. Ilwin Tabelisma Jr. at 09778728631. We look forward to your
acceptance of this appointment.

Very truly yours,

M ay S ee
MAY Q. SEE
Assessment Center Manager

Conforme:

Cathy C. B albin
CATHY C. BALBIN
Signature of Assessor