Name of Trainee:____________________________________________

Date: _____________ Time (Start) __________ (End) ___________

Trainer: __________________________________________

Institutional Assessment
Instruction for the Trainer and Trainer
Qualification : COOKERY NCII
Competency Number: CORE 1
Unit of Competency: Clean And Maintain Kitchen Premises
Learning Outcomes:
LO1: Clean, sanitize and store equipment
LO2: Clean and sanitize premises
LO3: Dispose waste

1. Assessment Log Book:

Schedule and have it accomplished by your trainee anytime they are
ready to be assessed.
2. Check/Prepare a well lighted and well-ventilated assessment area.
3. Provide the necessary tools, equipment and including
consumables if there’s any as prescribed/required in the TR.

4. Before the assessment:

- Give a short description of the assessment.
- Orient the Trainees about the evidence requirements that has to be
observed, methods and time allotted for each activity. Specify do’s
and don’ts
- Assign to an assessment area.

5. During the assessment:

- Explain the process
- Be present at the assessment area
- Observe carefully with the specified time limits.
- Stop the trainee if they destroy equipment or at hazardous work.
- Give follow up questions in case a performance criteria is not
demonstrated

6. After the assessment:

- Provide immediate feedbacks
- In case the Trainee is not yet competent on an area, advise to go
back to the particular task/s
- Re-assess the Trainee
- Record to the Progress Chart
- Award the Certificate of Achievement the following day.

Assessment Methods:
-Direct observation of the candidate while cleaning a kitchen
 -Written or oral questions to test knowledge of candidate’s on
cleaning materials and equipment and issues
-Review of portfolios of evidence and third party workplace report of
on-the-job performance of the candidate

A. Equipment
May include but are not limited to:
1.1 Kitchen utensils
1.2 Pots, pans, dishes
1.3 Food storage Containers
1.4 Chopping boards
1.5 Garbage bins

B. Surfaces
May include but are not limited to:
2.1 Walls
2.2 Floors
2.3 Shelves
2.4 Benches and working surfaces
2.5 Ovens, stoves, cooking equipment and appliances
2.6 Cold storage equipment
2.7 Store rooms and cupboards

C. Cleaning equipment and supplies

May include but not limited to:

Equipment
3.1 Chemical dispensers

Supplies
3.2 Paper towels
3.3 Cleaning agents
3.4 Sanitizers

The following resources MUST be provided

1.Access to fully equipped commercial/institutional kitchen and
storage areas
2.Access to relevant cleaning materials and equipment for kitchen
areas

Instruction to the Trainer: Tick the appropriate box on the right side, to determine
or measure the level of competency. YES if the trainee is able to perform the
tasks/activities listed below and NO if not.
LO1: Clean, sanitize and store equipment
ASSESSMENT CRITERIA : YES NO
Chemicals are selected and used for cleaning and/or sanitizing kitchen
equipment and utensils
Equipment and/or utensils are cleaned and/or sanitized safely and
according to manufacturer’s instructions
Cleaned equipment and utensils are stored or stacked safely and in the
designated place
Cleaning equipment are used safely in accordance with manufacturer’s
instructions
Cleaning equipment are assembled and disassembled safely
Cleaning equipment are stored safely in the designated position and
area
LO2: Clean and sanitize premises
ASSESSMENT CRITERIA : YES NO
Cleaning schedules are followed based on enterprise procedures
Chemicals and equipment for cleaning and/or sanitizing are used
safely
Walls, floors, shelves and working surfaces are cleaned and/or
sanitized without causing damage to health or property
First aid procedures are followed if accident caused by chemicals
happens
LO3: Dispose waste
ASSESMENT CRITERIA: YES NO
Wastes are sorted and disposed according to hygiene regulations,
enterprise practices and standard procedures
Cleaning chemicals are disposed safely and according to standard
procedures
Linens are sorted and safely removed according to enterprise
procedures
Wastes are sorted and disposed according to hygiene regulations,
enterprise practices and standard procedures
Cleaning chemicals are disposed safely and according to standard
procedures

Did the student’s overall performance meet the

standard?

Feedback to student:
Strength:

Improvements needed:

General comment:

Trainer’s Signature Trainees Signature

Date: Date:

Instruction for the Trainee

Qualification : COOKERY NCII
Competency Number: CORE 1
Unit of Competency: Clean And Maintain Kitchen Premises

Your Trainer will provide/prepare the necessary tools, equipment

and supplies.
You must complete/perform within _______________________.

Task/s to be performed:
1: Clean, sanitize and store equipment
2: Clean and sanitize premises
3: Dispose waste

Assessment Methods:
-Direct observation
-Written or oral questions
-Review of portfolios of evidence and third party workplace report of
on-the-job performance

***** Must be with complete grooming/uniform/PPE

Observe Occupational Health and Safety practices
Check the voltage of equipment to be use, observe proper plugging
and unplugging. Observe proper handling of chemicals. Medicine
cabinets are available at the area.