Plan

Training
Session

Date Developed: Document No. SCMCSTI FSM

July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
Prepare Stocks, Developed by: BTVTED FSM
Sauces and Soup Josh Onneal
Hinong Revision # 01
Name: Johh Rey Pacaco Date: August 29, 2023

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 e. 75 to 79
b. to 79

Cultural and Ethnicity/culture:

language a. Ifugao
background
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others( please specify)Hiligaynon__________

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

Date Developed: Document No. SCMCSTI FSM

July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
Prepare Stocks, Developed by: BTVTED FSM
Sauces and Soup Josh Onneal
Hinong Revision # 01
 Characteristics of learners
g. With units in Doctoral Level
h. Doctoral Graduate
Sex a. Male
b. Female
Age Your age: _19___
Physical ability 1. Disabilities(if any)_____________________
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) ___________________
Number of years as a competency trainer
Previous
experience with ______
the topic

Previous List down trainings related to your

learning qualification
experience ___________________________
___________________________
___________________________
National Certificates acquired and NC level
Training Level
completed ___________________________
___________________________

Special courses Other courses related to your qualification

a. Units in education
b. Master’s degree units in education
c. 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

Date Developed: Document No. SCMCSTI FSM

July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
Prepare Stocks, Developed by: BTVTED FSM
Sauces and Soup Josh Onneal
Hinong Revision # 01
 Characteristics of learners

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)
___________________________

Date Developed: Document No. SCMCSTI FSM

July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
Prepare Stocks, Developed by: BTVTED FSM
Sauces and Soup Josh Onneal
Hinong 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. Obtain and convey workplace information ü
1.1 Obtain and convey workplace information ü
1.2 Speak English at a basic operational level ü
1.3Participate in workplace meetings and discussions ü
1.4Complete relevant work related documents ü
2. Work in team environment
2.1. Describe team role and scope ü
2.2 Identify own role and responsibility within team ü
2.3 Work as a team member ü
2.4Work effectively with colleagues ü
2.5 Work in socially diverse environment ü
3. Practice career professionalism
3.1Integrate personal objectives with organizational goals ü
3.2 Set and meet work priorities ü
3.3 Maintain professional growth and development ü
4. Practice occupational health and safety procedures
4.1Identify hazards and risks ü
4.2Evaluate hazards and risks ü
4.3Control hazards and risks ü
4.4Maintain OHS awareness ü
4.5 Perform basic first-aid procedures ü
COMMON COMPETENCIES
1. Develop and update industry knowledge ü
1.1 Seek information on the industry ü
1.2 Update industry knowledge ü
1.3Develop and update local knowledge ü
1.4Promote products and services to customers ü
Date Developed: Document No. SCMCSTI FSM
July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
Prepare Stocks, Developed by: BTVTED FSM
Sauces and Soup Josh Onneal
Hinong Revision # 01
2. Observe workplace hygiene procedures
2.1Follow hygiene procedures ü
2.2 Identify and prevent hygiene risks ü
3. Perform computer operations
3.1Plan and prepare for task to be undertaken ü
3.2 Input data into computer ü
3.3 Access information using computer ü
4.4Produce/output data using computer system ü
4.5 Maintain computer equipment and systems ü
CORE COMPETENCIES
CAN I…? YES NO
1. Clean and maintain kitchen premises
1.1 Clean, sanitize and store equipment ü
1.2. Clean and sanitize premises ü
1.3 Dispose of waste ü
2.Prepare stocks, sauces and sauces
2.1 Prepare stocks, glazes and essences required for ü
menu items
2.2 Prepare soups required for menu items ü
2.3Prepare sauces required for menu items ü
2.4Store and reconstitute stocks, sauces and soups r ü
3.Prepare Appetizers
3.Perform Mise’ en place ü
3.2Prepare a range of appetizers ü
3.3 Present a range of appetizers ü
4. Prepare salads and dressings
4.1 Perform Mise en place ü
4.2Prepare a variety salads and dressings ü

4.3 Present a variety of salads and dressings ü

4.4 Store salads and dressings ü

5. Prepare sandwiches
5.1 Perform Mise-en - place ü
5.2 Prepare a variety of sandwiches ü

Date Developed: Document No. SCMCSTI FSM

July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
Prepare Stocks, Developed by: BTVTED FSM
Sauces and Soup Josh Onneal
Hinong Revision # 01
 5.3 Present a variety of sandwiches ü
5.4 Store sandwiches ü
6.Prepre meat dishes
6.1 Perform Mise en place ü
6.2 Cook meat cuts for service ü
6.3 Present meat cuts for service ü
7.Prepare vegetables dishes
7.1 Perform Mise en place ü
7.2 Prepare vegetable dishes ü
7.3Present vegetable dishes ü
7.4Store vegetables dishes ü
8.Prepare eggs dishes
8.Perform Mise en place ü
8.2Prepare and cook egg dishes ü
8.3Present egg dishes ü
8.4Store egg dishes ü
9.Prepare starch dishes
9.1 Perform Mise en place ü
9.2 Handle fish and seafood ü
9.3 Cook fish and shellfish ü
9.4 . Plate/Present fish and seafood ü
9.5 Store fish and seafood ü
10 Prepare poultry and game dishes
10.1 Perform Mise en place ü
10.2 Cook poultry and game dishes ü
10.3 Cook poultry and game dishes ü
10.4 Store poultry and game ü
11. Prepare seafood dishes
11.1 Perform Mise en place ü

11.2 Handle fish and seafood ü

11.3 Cook fish and shellfish ü

11.4 Plate/Present fish and seafood ü

11.5 Store fish and seafood ü

Date Developed: Document No. SCMCSTI FSM
July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
Prepare Stocks, Developed by: BTVTED FSM
Sauces and Soup Josh Onneal
Hinong Revision # 01
 12. Prepare desserts
12.1 Perform mise en place ü
12.2 Prepare desserts and sweet sauces ü
12.3 Plate/Present desserts ü
12.4 Store desserts ü
13. Package prepared food
13.1 Select packaging materials ü
13.2 Package food ü

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

Date Developed: Document No. SCMCSTI FSM

July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
Prepare Stocks, Developed by: BTVTED FSM
Sauces and Soup Josh Onneal
Hinong Revision # 01
 Form 1.2: Evidence of Current Competencies acquired related to
Job/Occupation
Means of
Current competencies Proof/Evidence
validating
BASIC COMPETENCIES
PARTICIPATE IN WORKPLACE COMMUNICATION
 Obtain and convey  Authenticate
workplace  Certificate of d
information training certificate/re
 Certificate of port of
achievement previous
employer.
 Written test
 Interview
 Speak English at a  Authenticate
basic operational  Certificate of d certificate
level training with dry seal.
 Certificate of  Written test
achievement  Interview
 Participate in  Certificate of  Authenticate
workplace training d certificate
meetings and  Certificate of with dry seal.
discussions achievement  Written test
 Interview
 Complete relevant  Certificate of  Authenticate
work related training d certificate
documents  Certificate of with dry seal.
achievement  Written test
 Interview

WORK IN TEAM ENVIRONMENT

 Describe team role  Authenticate

and scope  Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview

Date Developed: Document No. SCMCSTI FSM

July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
Prepare Stocks, Developed by: BTVTED FSM
Sauces and Soup Josh Onneal
Hinong Revision # 01
  Identify own role  Authenticate
and responsibility  Certificate of d certificate
within team training with dry seal.
 Certificate of  Written test
achievement  Interview

 Work as a team  Authenticate

member  Certificate of d certificate
training with dry seal
 Certificate of  Written test
achievement  Interview
 Work effectively  Authenticate
with colleagues  Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview
 Work in socially  Authenticate
diverse  Certificate of d certificate
environment training with dry seal.
 Certificate of  Written test
achievement  Interview
PRACTICE CAREER PROFESSIONALISM
 Integrate personal  Authenticate
objectives with  Certificate of d certificate
organizational training with dry seal.
goals  Certificate of  Written test
achievement  Interview
 Set and meet work  Authenticate
priorities  Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview
 Maintain  Authenticate
professional  Certificate of d certificate
growth and training with dry seal.
development  Certificate of  Written test
achievement  Interview

PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES

 Identify hazards  Authenticate
and risks  Certificate of d certificate
training with dry seal.

Date Developed: Document No. SCMCSTI FSM

July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
Prepare Stocks, Developed by: BTVTED FSM
Sauces and Soup Josh Onneal
Hinong Revision # 01
  Certificate of  Written test
 Interview
 Evaluate hazards  Authenticate
and risks  Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview
 Control hazards  Authenticate
and risks  Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview
 Maintain OHS  Authenticate
awareness  Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview
 Perform basic first-  Authenticate
aid procedures  Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview
COMMON COMPETENCIES

DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

 Seek information  Authenticate
on the industry  Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview
 Update industry  Authenticate
knowledge  Certificate of d certificate
training with dry seal.
 Certificate of  Written test
training Interview
 Develop and  Authenticate
update local  Certificate of d certificate
knowledge training with dry seal.
 Certificate of  Written test
achievement  Interview
 Promote products  Authenticate
and services to  Certificate of d certificate
Date Developed: Document No. SCMCSTI FSM
July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
Prepare Stocks, Developed by: BTVTED FSM
Sauces and Soup Josh Onneal
Hinong Revision # 01
 customers training with dry seal.
 Certificate of  Written test
achievement  Interview
OBSERVE WORKPLACE HYGIENE PROCEDURES
 Follow hygiene  Authenticate
procedures  Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview
 Identify and  Authenticate
prevent hygiene  Certificate of d certificate
risks training with dry seal.
 Certificate of  Written test
achievement  Interview
PERFORM COMPUTER OPERATIONS
 Plan and prepare  Authenticate
for task to be  Certificate of d certificate
undertaken training with dry seal.
 Certificate of  Written test
achievement  Interview
 Input data into  Authenticate
computer  Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview
 Access information  Certificate of  Authenticate
using computer training d certificate
 Certificate of with dry seal.
achievement
 Produce/output  Authenticate
data using  Certificate of d certificate
computer system training with dry seal.
 Certificate of  Written test
achievement  Interview
 Maintain computer  Authenticate
equipment and  Certificate of d certificate
systems training with dry seal.
 Certificate  Written test
achievement  Interview
PERFORM WORKPLACE AND SAFETY PRACTICES
 Follow workplace  Authenticate
Date Developed: Document No. SCMCSTI FSM
July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
Prepare Stocks, Developed by: BTVTED FSM
Sauces and Soup Josh Onneal
Hinong Revision # 01
 procedures for  Certificate of d certificate
health, safety, and training with dry seal.
security practices  Certificate of  Written test
achievement  Interview
 Perform child  Authenticate
protection duties  Certificate of d certificate
relevant to the training with dry seal.
tourism industry  Certificate of  Written test
achievement  Interview
 Observe and  Authenticate
monitor people  Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview
 Deal with  Authenticate
emergency  Certificate of d certificate
situations training with dry seal.
 Certificate of  Written test
achievement  Interview
 Maintain safe  Authenticate
personal  Certificate of d certificate
presentation training with dry seal.
standards  Certificate of  Written test
achievement  Interview
 Maintain a safe  Authenticate
and secure  Certificate of d certificate
workplace training with dry seal.
 Certificate of  Written test
achievement  Interview
PROVIDE EFFECTIVE CUSTOMER SERVICE
 Greet customer  Authenticate
 Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview
 Identify needs of  Authenticate
customers  Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview
 Deliver service to  Certificate of  Authenticate
customer training d certificate
Date Developed: Document No. SCMCSTI FSM
July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
Prepare Stocks, Developed by: BTVTED FSM
Sauces and Soup Josh Onneal
Hinong Revision # 01
  Certificate of with dry seal.
achievement  Written test
 Interview
CORE COMPETENCIES
CLEAN AND MAINTAIN KITCHEN PREMISES
 Clean, sanitize and  Authenticate
store equipment  Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview

 Clean and sanitize  Authenticate

premises  Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview

 Dispose of waste  Authenticate

 Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview

PREPARE STOCKS, SAUCES AND SOUPS

 Prepare stocks,  Authenticate

glazes and  Certificate of d certificate
essences required training with dry seal.
for menu items  Certificate of  Written test
achievement  Interview

 Prepare soups  Authenticate

required for menu  Certificate of d certificate
items training with dry seal.
 Certificate of  Written test
achievement  Interview

Date Developed: Document No. SCMCSTI FSM

July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
Prepare Stocks, Developed by: BTVTED FSM
Sauces and Soup Josh Onneal
Hinong Revision # 01
  Prepare sauces  Authenticate
required for menu  Certificate of d certificate
items training with dry seal.
 Certificate of  Written test
achievement  Interview

 Store and  Authenticate

reconstitute  Certificate of d certificate
stocks, sauces and training with dry seal.
soups  Certificate of  Written test
achievement  Interview

PREPARE APPETIZERS
 Perform Mise’ en
place  Authenticate
 Certificate of training d certificate
 Certificate of with dry seal.
achievement  Written test
 Interview

 Prepare a range of  Authenticate

appetizers  Certificate of training d certificate
 Certificate of with dry seal.
achievement  Written test
 Interview

 Present a range of  Authenticate

appetizers  Certificate of training d certificate
 Certificate of with dry seal.
achievement  Written test
 Interview

 Store appetizers  Authenticated

 Certificate of training certificate
 Certificate of with dry seal.
achievement  Written test
 Interview

PREPARE SALADS AND DRESSINGS

Date Developed: Document No. SCMCSTI FSM

July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
Prepare Stocks, Developed by: BTVTED FSM
Sauces and Soup Josh Onneal
Hinong Revision # 01
  Perform Mise en  Authenticate
place  Certificate of training d certificate
Certificate of with dry seal.
achievement  Written test
 Interview

 Prepare a variety 
Authenticate
salads and  Certificate of training d certificate
dressings Certificate of with dry seal.
achievement  Written test
Interview

 Present a variety of 
Authenticate
salads and  Certificate of training d certificate
dressings Certificate of with dry seal.
achievement  Written test
Interview

 Store salads and 

Authenticate
dressings  Certificate of training d certificate
Certificate of with dry seal.
achievement  Written test
Interview

PREPARE SANDWICHES

 Perform Mise-en - 
Authenticate
place  Certificate of training d certificate
Certificate of with dry seal.
achievement  Written test
Interview

 Prepare a variety of 
Authenticate
sandwiches  Certificate of training d certificate
Certificate of with dry seal.
achievement  Written test
Interview

Date Developed: Document No. SCMCSTI FSM

July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
Prepare Stocks, Developed by: BTVTED FSM
Sauces and Soup Josh Onneal
Hinong Revision # 01
  Present a variety of 
Authenticate
sandwiches  Certificate of training d certificate
Certificate of with dry seal.
achievement  Written test
Interview

 Store sandwiches 
Authenticate
 Certificate of training d certificate
Certificate of with dry seal.
achievement  Written test
Interview

PREPARE MEAT DISHES

 Perform Mise en  Authenticate
place  Certificate of training d certificate
 Certificate of with dry seal.
achievement  Written test
 Interview

 Cook meat cuts for  Authenticate

service  Certificate of training d certificate
 Certificate of with dry seal.
achievement  Written test
 Interview

 Present meat cuts  Authenticate

for service  Certificate of training d certificate
 Certificate of with dry seal.
achievement  Written test
 Interview

 Store meat  Authenticate

 Certificate of training d certificate
 Certificate of with dry seal.
achievement  Written test
 Interview

PREPARE VEGETABLES DISHES

Date Developed: Document No. SCMCSTI FSM

July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
Prepare Stocks, Developed by: BTVTED FSM
Sauces and Soup Josh Onneal
Hinong Revision # 01
  Perform Mise en  Authenticate
place  Certificate of training d certificate
 Certificate of with dry seal.
achievement  Written test
 Interview

 Prepare vegetable  Authenticate

dishes  Certificate of training d certificate
 Certificate of with dry seal.
achievement  Written test
 Interview

 Present vegetable  Authenticate

dishes  Certificate of training d certificate
 Certificate of with dry seal.
achievement  Written test
 Interview

 Store vegetables  Authenticate

dishes  Certificate of training d certificate
 Certificate of with dry seal.
achievement  Written test
 Interview

PREPARE EGG DISHES

 Perform Mise en  Authenticate
place  Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview

 Prepare and cook  Authenticate

egg dishes  Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview

Date Developed: Document No. SCMCSTI FSM

July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
Prepare Stocks, Developed by: BTVTED FSM
Sauces and Soup Josh Onneal
Hinong Revision # 01
  Present egg dishes  Authenticate
 Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview

 Store egg dishes  Authenticate

 Certificate of d certificate
training with dry seal.
Certificate of  Written test
achievement  Interview


PREPARE STARCH DISHES

 Perform Mise en  Authenticate

place  Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview

 Prepare starch  Authenticate

dishes  Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview

 Present Starch  Authenticate

dishes  Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview

 Store Starch  Authenticate

dishes  Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview

Date Developed: Document No. SCMCSTI FSM

July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
Prepare Stocks, Developed by: BTVTED FSM
Sauces and Soup Josh Onneal
Hinong Revision # 01
PREPARE POULTRY AND GAME DISHES
 Perform Mise en
place  Authenticate
 Certificate of training d certificate
 Certificate of with dry seal.
achievement  Written test
 Interview

 Cook poultry and  Authenticate

game dishes  Certificate of training d certificate
 Certificate of with dry seal.
achievement  Written test
 Interview

 Cook poultry and  Authenticate

game dishes  Certificate of training d certificate
 Certificate of with dry seal.
achievement  Written test
 Interview

 Store poultry and  Authenticated

game  Certificate of training certificate
 Certificate of with dry seal.
achievement  Written test
 Interview

PREPARE SEAFOOD DISHES

 Perform Mise en  Authenticate

place  Certificate of training d certificate
 Certificate of with dry seal.
achievement  Written test
 Interview

 Handle fish and  Authenticate

seafood  Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview

Date Developed: Document No. SCMCSTI FSM

July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
Prepare Stocks, Developed by: BTVTED FSM
Sauces and Soup Josh Onneal
Hinong Revision # 01
  Cook fish and  Authenticate
shellfish  Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview

 Plate/Present fish  Authenticate

and seafood  Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview

PREPARE DESSERTS

 Perform mise en  Authenticate

place  Certificate of training d certificate
Certificate of with dry seal.
achievement  Written test
 Interview

 Prepare desserts  Authenticate

and sweet sauces  Certificate of training d certificate
 Certificate of with dry seal.
achievement  Written test
 Interview

 Plate/Present 
Authenticate
desserts  Certificate of training d certificate
 Certificate of with dry seal.
achievement  Written test
Interview

 Store desserts  Authenticate

 Certificate of training d certificate
 Certificate of with dry seal.
achievement  Written test
 Interview

PACKAGE PREPARED FOOD

Date Developed: Document No. SCMCSTI FSM

July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
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 Select packaging  Authenticate
materials  Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement Interview

 Package food  Authenticate

 Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement Interview

Date Developed: Document No. SCMCSTI FSM

July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
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 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.

Summary of Current Competencies versus Required Competencies

Required Units of Current Training
Competency/Learning Gaps/Requirement
Competencies
Outcomes based on CBC s
BASIC COMPETENCIES
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1 Obtain and convey 1.1 Obtaining and
workplace information conveying workplace
information.
1.2 Speak English at a basic 1.2 Speaking English
operational level at a basic
operational level
1.3 Participate in workplace 1.3 Participating in
meetings and discussions workplace meetings
and discussions.
1.4 Complete relevant work 1.4 Completing
related documents relevant work related
documents.
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role and 2.1Describingteam
scope role and scope

2.2 Identify own role and 2.2 Identifying own

responsibility within team role and
responsibility within
team
2.3 Work as a team member 2.3 Working as a
team member
2.4 Work effectively with 2.4 Working
colleagues effectively with
colleagues
2.5 Work in socially diverse 2.5 Working in
environment socially diverse
environment
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal 3.1 Integrating
objectives with personal objectives
organizational goals with organizational
Date Developed: Document No. SCMCSTI FSM
July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
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 goals
3.2 Set and meet work 3.2 Setting and
priorities meeting work
priorities
3.3 Maintain professional 3.3 Maintaining
growth and development professional growth
and development
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
4.1 Identify hazards and 4.1 Identifying
risks hazards and risks
4.2 Evaluate hazards and 4.2 Evaluating
risks hazards and risks
4.3 Control hazards and 4.3 Controlling
risks hazards and risks
4.4 Maintain OHS 4.4 Maintaining OHS
awareness awareness
4.5 Perform basic first-aid 4.5 Performing basic
procedures first-aid procedures

Date Developed: Document No. SCMCSTI FSM

July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
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COMMON COMPETENCIES
1. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
1.1 Seek information on 1.1 Seeking
the industry information on the
industry
1.2 Update industry 1.2 Updating
knowledge industry knowledge

1.3 Develop and update 1.3 Developing and

local knowledge update local
knowledge

1.4 Promote products and 1.4 Promoting

services to customers products and
services to
customers
2. OBSERVE WORKPLACE HYGIENE PROCEDURES
2.1 Follow hygiene 2.1 Following
procedures hygiene procedures

2.2 Identify and prevent 2.2 Identifying and

hygiene risks prevent hygiene risks

3. PERFORM COMPUTER OPERATIONS

3.1 Plan and prepare for
task to be undertaken
3.2 Input data into
computer
3.1 Planning and
preparing for task to
be undertaken
3.2 Inputting data
into computer

3.3 Access information 3.3 Accessing

using computer information using
computer

3.4 Produce/output data 3.4 Producing output

using computer system data using computer
system

3.5 Maintain computer 3.5 Maintaining

equipment and systems computer equipment
and systems
4. PERFORM WORKPLACE AND SAFETY PRACTICES
4.1 Follow workplace 4.1 Following

Date Developed: Document No. SCMCSTI FSM

July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
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procedures for health,
safety and security
practices
4.2 Perform child
protection duties relevant
to the tourism industry
4.3 Observe and monitor
people
workplace
procedures for
health, safety and
security practices
4.2 Performing child
protection duties
relevant to the
tourism industry
4.3 Observing and
monitoring people

4.4 Deal with emergency 4.4 Dealing with

situations emergency situations

4.5 Maintain safe personal 4.5 Maintaining safe

presentation standards personal
presentation
standards
4.6 Maintain a safe and 4.6 Maintaining a
secure workplace safe and secure
workplace
5. PROVIDE EFFECTIVE CUSTOMER SERVICE
5.1 Greet customer 5.1Greeting
customer
5.2 Identify needs of 5.2 Identifying needs
customers of customers

5.3 Deliver service to 5.3 Delivering service

customer to customer

CORE COMPETENCIES
1. CLEAN AND MAINTAIN KITCHEN PREMISES

1.1 Clean, sanitize and 1.1Cleaning,

store equipment sanitizing and
storing equipment
1.2. Clean and sanitize 1.2Cleaning and
premises sanitizing premises
1.3 Dispose of waste 1.3Disposing of
waste
2. PREPARE STOCKS, SAUCES AND SOUPS

Date Developed: Document No. SCMCSTI FSM

July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
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 2.1 Prepare stocks, glazes 2.1 Preparing
and essences required for stocks, glazing and
menu items essences required
for menu items
2.2 Prepare soups required 2.2 Preparing soups
for menu items required for menu
items
2.3 Prepare sauces 2.3 Preparing
required for menu items sauces required for
menu items
2.4 Store and reconstitute 2.4 Storing and
stocks, sauces and soups reconstituting
stocks, sauces and
soups
3. PREPARE APPETIZERS
3.1Perform Mise’ en place 3.1Performing Mise’
en place

3.2Prepare a range of 3.2Preparing a range

appetizers of appetizers

3.3 Present a range of 3.3 Presenting a

appetizers range of appetizers
3.4 Store appetizers 3.4 Storing
appetizers
4. PREPARE SALADS AND DRESSINGS

4.1 Perform Mise en place 4.1 Performing Mise

en place
4.2Prepare a variety salads 4.2 Preparing a
and dressings variety salads and
dressings
4.3 Present a variety of 4.3 Presenting a
salads and dressings variety of salads and
dressings
4.4 Store salads and 4.4 Storing salads
dressings and dressings
5.PREPARE SANDWICHES

5.1 Perform Mise-en - 5.1 Performing Mise-

place en - place

Date Developed: Document No. SCMCSTI FSM

July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
Prepare Stocks, Developed by: BTVTED FSM
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 5.2 Prepare a variety of 5.2 Preparing a
sandwiches variety of sandwiches

5.3 Present a variety of 5.3 Presenting a

sandwiches variety of sandwiches
5.4 Store sandwiches 5.4 Storing
sandwiches
6.PREPARE MEAT DISHES
6.1 Perform Mise en place 6.1 Performing Mise
en place

6.2 Cook meat cuts for 6.2 Cooking meat

service cuts for service

6.3 Present meat cuts for 6.3 Presenting meat

service cuts for service
6.4 Store meat 6.4 Storing meat

7.PREPARE VEGETABLES DISHES

7.1 Perform Mise en place 7.1 Performing Mise

7.2 Prepare vegetable
dishes
7.3Present vegetable
dishes
7.4Store vegetables dishes
8. PREPARE EGG DISHES
8.Perform Mise en place
8.2Prepare and cook egg
dishes
8.3Present egg dishes
8.4Store egg dishes
9.PREPARE STARCH DISHES
9.1 Perform Mise en place
en place
7.2 Preparing
vegetable dishes
7.3Presenting
vegetable dishes
7.4Storing vegetables
dishes
8.Performing Mise en
place
8.2Preparing and
cooking egg dishes
8.3Presenting egg
dishes
8.4Storing egg dishes
9.1 Performing Mise
en place

Date Developed: Document No. SCMCSTI FSM

July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
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9.2 Prepare starch dishes 9.2 Preparing starch
dishes

9.3 Present Starch dishes 9.3 Presenting

Starch dishes

9.4 Store Starch dishes 9.4 Storing Starch

dishes
10.PREPARE POULTRY AND GAME DISHES

10.1 Perform Mise en place 10.1 Performing Mise

en place
10.2 Cook poultry and 10.2 Cooking poultry
game dishes and game dishes
10.3 Cook poultry and 10.3 Cooking poultry
game dishes and game dishes
10.4 Store poultry and 10.4 Storing poultry
game and game
11. PREPARE SEAFOOD DISHES

11.1 Perform Mise en place 11.1 Performing Mise

en place

11.2 Handle fish and 11.2 Handling fish

seafood and seafood

11.3 Cook fish and 11.3 Cooking fish

shellfish and shellfish

11.4 Plate/Present fish 11.4

and seafood Plating/Presenting
fish and seafood

11.5 Store fish and seafood 11.5 Storing fish and

seafood

12. PREPARE DESSERTS

12.1 Perform mise en place 12.1 Performing mise
en place

12.2 Prepare desserts and 12.2 Preparing

sweet sauces desserts and sweet
sauces

Date Developed: Document No. SCMCSTI FSM

July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
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12.3 Plate/Present 12.3
desserts Plating/Presenting
desserts
12.4 Store desserts 12.4 Storing desserts

13.PACKAGE PREPARED FOOD

13.1Selectpackaging 13.1 Selecting

materials packaging materials

13.2 Package food 13.2 Packaging food

Date Developed: Document No. SCMCSTI FSM

July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
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 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 Duration
Title/Module of
(Learning Outcomes)
Instruction
Core Competencies

1.CLEAN AND MAINTAIN

KITCHEN PREMISES
1.1 Clean, sanitize and Cleaning and 24 hrs
store equipment maintaining kitchen
1.2. Clean and sanitize premises
premises
1.3 Dispose of waste
2. PREPARE STOCKS,
SAUCES AND SOUPS

2.1 Prepare stocks, glazes

and essences required for
Preparing stocks, 24 hrs
menu items
sauces and soups
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
3.1Perform Mise’ en place
3.2Prepare a range of Preparing appetizers 24 hrs
appetizers
3.3 Present a range of
appetizers
3.4 Store appetizers
4.PREPARE SALADS AND
DRESSINGS

Date Developed: Document No. SCMCSTI FSM

July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
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4.1 Perform Mise en place
4.2Prepare a variety salads Preparing salads 24 hrs
and dressings 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
Preparing 24 hrs
5.2 Prepare a variety of sandwiches
sandwiches
5.3 Present a variety of
sandwiches
5.4 Store sandwiches
5.1 Perform Mise-en -
place
6.PREPARE MEAT
DISHES
6.1 Perform Mise en place Preparing meat 24 hrs
6.2 Cook meat cuts for dishes
service
6.3 Present meat cuts for
service
6.4 Store meat
7.PREPARE VEGETABLES DISHES
7.1 Perform Mise en place
7.2 Prepare vegetable Preparing 24 hrs
dishes vegetables dishes
7.3Present vegetable dishes
7.4Store vegetables dishes
8.PREPARE EGG DISHES
8.Perform Mise en place
8.2Prepare and cook egg
Date Developed: Document No. SCMCSTI FSM
July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
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dishes Preparing egg 24 hrs
dishes
8.3Present egg dishes
8.4Store egg dishes
9.PREPARE STARCH DISHES
9.1Perform Mise en place
9.2Prepare starch dishes Preparing starch 24 hrs
dishes
9.3Present Starch dishes
9.4Store Starch dishes
10.PREPARE POULTRY AND GAME DISHES
10.1 Perform Mise en place
10.2 Cook poultry and
game dishes Preparing poultry 24 hrs
10.3 Cook poultry and and game dishes
game dishes
10.4 Store poultry and
game
11. PREPARE SEAFOOD DISHES
11.1 Perform Mise en place
11.2 Handle fish and
seafood Preparing seafood 24 hrs
11.3 Cook fish and shellfish dishes

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 Prepare desserts 24 hrs
sweet sauces
12.3 Plate/Present desserts
12.4 Store desserts
13. PACKAGE PREPARED FOOD
13.1 Select packaging
Date Developed: Document No. SCMCSTI FSM
July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
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materials Packaging prepared 24 hrs
food
13.2 Package food

Date Developed: Document No. SCMCSTI FSM

July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
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 Evidences/Proof of Current Competencies

Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation
Means of
sCurrent competencies Proof/Evidence
validating
BASIC COMPETENCIES
PARTICIPATE IN WORKPLACE COMMUNICATION
 Obtain and convey  Authenticate
workplace  Certificate of d
information training certificate/re
 Certificate of port of
achievement previous
employer.
 Written test
 Interview
 Speak English at a  Authenticate
basic operational  Certificate of d certificate
level training with dry seal.
 Certificate of  Written test
achievement  Interview
 Participate in  Certificate of  Authenticate
workplace training d certificate
meetings and  Certificate of with dry seal.
discussions achievement  Written test
 Interview
 Complete relevant  Certificate of  Authenticate
work related training d certificate
documents  Certificate of with dry seal.
achievement  Written test
 Interview

WORK IN TEAM ENVIRONMENT

Date Developed: Document No. SCMCSTI FSM

July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
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  Describe team role  Authenticate
and scope  Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview

 Identify own role  Authenticate

and responsibility  Certificate of d certificate
within team training with dry seal.
 Certificate of  Written test
achievement  Interview

 Work as a team  Authenticate

member  Certificate of d certificate
training with dry seal
 Certificate of  Written test
achievement  Interview
 Work effectively  Authenticate
with colleagues  Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview
 Work in socially  Authenticate
diverse  Certificate of d certificate
environment training with dry seal.
 Certificate of  Written test
achievement  Interview
PRACTICE CAREER PROFESSIONALISM
 Integrate personal  Authenticate
objectives with  Certificate of d certificate
organizational training with dry seal.
goals  Certificate of  Written test
achievement  Interview
 Set and meet work  Authenticate
priorities  Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview
Date Developed: Document No. SCMCSTI FSM
July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
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  Maintain  Authenticate
professional  Certificate of d certificate
growth and training with dry seal.
development  Certificate of  Written test
achievement  Interview

PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES

 Identify hazards  Certificate of  Authenticate
and risks training d certificate
 Certificate of with dry seal.
 Written test
 Interview
 Evaluate hazards  Authenticate
and risks  Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview
 Control hazards  Authenticate
and risks  Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview
 Maintain OHS  Authenticate
awareness  Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview
 Perform basic first-  Authenticate
aid procedures  Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview
COMMON COMPETENCIES

DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

 Seek information  Authenticate
on the industry  Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview

Date Developed: Document No. SCMCSTI FSM

July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
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  Update industry  Authenticate
knowledge  Certificate of d certificate
training with dry seal.
 Certificate of  Written test
training Interview
 Develop and  Authenticate
update local  Certificate of d certificate
knowledge training with dry seal.
 Certificate of  Written test
achievement  Interview
 Promote products  Authenticate
and services to  Certificate of d certificate
customers training with dry seal.
 Certificate of  Written test
achievement  Interview
OBSERVE WORKPLACE HYGIENE PROCEDURES
 Follow hygiene  Authenticate
procedures  Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview
 Identify and  Authenticate
prevent hygiene  Certificate of d certificate
risks training with dry seal.
 Certificate of  Written test
achievement  Interview
PERFORM COMPUTER OPERATIONS
 Plan and prepare  Authenticate
for task to be  Certificate of d certificate
undertaken training with dry seal.
 Certificate of  Written test
achievement  Interview
 Input data into  Authenticate
computer  Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview

Date Developed: Document No. SCMCSTI FSM

July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
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  Access information  Certificate of  Authenticate
using computer training d certificate
 Certificate of with dry seal.
achievement
 Produce/output  Authenticate
data using  Certificate of d certificate
computer system training with dry seal.
 Certificate of  Written test
achievement  Interview
 Maintain computer  Authenticate
equipment and  Certificate of d certificate
systems training with dry seal.
 Certificate  Written test
achievement  Interview
PERFORM WORKPLACE AND SAFETY PRACTICES
 Follow workplace  Authenticate
procedures for  Certificate of d certificate
health, safety, and training with dry seal.
security practices  Certificate of  Written test
achievement  Interview
 Perform child  Authenticate
protection duties  Certificate of d certificate
relevant to the training with dry seal.
tourism industry  Certificate of  Written test
achievement  Interview
 Observe and  Authenticate
monitor people  Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview
 Deal with  Authenticate
emergency  Certificate of d certificate
situations training with dry seal.
 Certificate of  Written test
achievement  Interview
 Maintain safe  Authenticate
personal  Certificate of d certificate
presentation training with dry seal.
standards  Certificate of  Written test
achievement  Interview
Date Developed: Document No. SCMCSTI FSM
July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
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  Maintain a safe  Authenticate
and secure  Certificate of d certificate
workplace training with dry seal.
 Certificate of  Written test
achievement  Interview
PROVIDE EFFECTIVE CUSTOMER SERVICE
 Greet customer  Authenticate
 Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview
 Identify needs of  Authenticate
customers  Certificate of d certificate
training with dry seal.
 Certificate of  Written test
achievement  Interview
 Deliver service to  Certificate of  Authenticate
customer training d certificate
 Certificate of with dry seal.
achievement  Written test
 Interview

Date Developed: Document No. SCMCSTI FSM

July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
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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)

Date Developed: Document No. SCMCSTI FSM

July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
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 Required Units of Current Training
Competency/Learning Competencies Gaps/Requirement
Outcomes based on CBC s
BASIC COMPETENCIES
1. 1.
1.1 1.1
1.2 1.2
1.3 1.3
1.4 1.4
2. 2.
2.1 2.1
2.2 2.2
2.3 2.3
2.4 2.4
3. 3.
3.1 3.1
3.2 3.2
3.3 3.3
4. 4.
4.1 4.1
4.2 4.2
4.3 4.3
4.4 4.4
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirement
Outcomes based on CBC s
COMMON COMPETENCIES
1. 1.
1.1 1.1
1.2 1.2
1.3 1.3
1.4 1.4
2. 2.

Date Developed: Document No. SCMCSTI FSM

July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
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2.1 2.1
2.2 2.2
3. 3.
3.1 3.1
3.2 3.2
3.3 3.3
3.4 3.4
3.5 3.5
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirement
Outcomes based on CBC s
CORE COMPETENCIES
1.
1.1
1.2
1.3
1.4
2.

2.2
2.3
2.4
3.
3.1
3.2
3.3
4.
4.1
4.2
4.3
4.4
4.5
4.6
Date Developed: Document No. SCMCSTI FSM
July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
Prepare Stocks, Developed by: BTVTED FSM
Sauces and Soup Josh Onneal
Hinong Revision # 01
 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 Duration

Title/Module of
(Learning Outcomes)
Instruction
Core Competencies
1.
1.1

Date Developed: Document No. SCMCSTI FSM

July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
Prepare Stocks, Developed by: BTVTED FSM
Sauces and Soup Josh Onneal
Hinong Revision # 01
2.
2.1

3.
3.1

4.

4.1

5.
5.1

Date Developed: Document No. SCMCSTI FSM

July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
Prepare Stocks, Developed by: BTVTED FSM
Sauces and Soup Josh Onneal
Hinong Revision # 01
 Date Developed: Document No. SCMCSTI FSM
July 2010 Issued by:
Cookery NCII Date Revised:
February 2012
Prepare Stocks, Developed by: BTVTED FSM
Sauces and Soup Josh Onneal
Hinong Revision # 01
 SESSION PLAN
Sector :
Qualification Title :
Unit of Competency :
Module Title :
Learning Outcomes:
At the completion of the module the trainees/students should be able to:
1.
2.

A. INTRODUCTION

B. LEARNING ACTIVITIES
LO 1:

Learning Content Methods Presentation Practice Feedback Resources Time

Date Developed: Document No.

Food and Beverage Services July 2010 Issued by:
NCII Date Revised:
February 2012
Page 47 of 250
Provide food and beverage Developed by:
service to guests Marisol M. Tandoy
Revision # 01
1.

2.

LO 2:

Date Developed: Document No.

Food and Beverage Services July 2010 Issued by:
NCII Date Revised:
February 2012
Page 48 of 250
Provide food and beverage Developed by:
service to guests Marisol M. Tandoy
Revision # 01
1.

2.
LO 3:
1.
2.
LO 4:
1.
2.
C. ASSESSMENT PLAN

D. TEACHER’S SELF-REFLECTION OF THE SESSION

Date Developed: Document No.

Food and Beverage Services July 2010 Issued by:
NCII Date Revised:
February 2012
Page 49 of 250
Provide food and beverage Developed by:
service to guests Marisol M. Tandoy
Revision # 01
 Food and Date Developed: Document No.
Beverage Services July 2010 Issued by:
Date Revised:
NCII February 2012 Page 50 of 61
Developed by:
Provide food and Marisol M.
beverage service Tandoy Revision # 01
to guests
 Food and Date Developed: Document No.
Beverage Services July 2010 Issued by:
Date Revised:
NCII February 2012 Page 51 of 61
Developed by:
Provide food and Marisol M.
beverage service Tandoy Revision # 01
to guests