Educ 313D – THE ANDRAGOGY OF LEARNING INCLUDING PRINCIPLES OF

TRAINERS METHODOLOGY I
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TRAINING NEEDS ANALYSIS FORMS (TNAs)

Module 3.1
Instruction: Choose one Qualification as your basis for this activity. Focus on the Core Competency and
choose one core competency to complete the forms.

QUALIFICATION: Cookery NC II

Core Competencies
1. Clean and maintain kitchen premises
2. Prepare stocks, sauces and soups
3. Prepare appetizers
4. Prepare salads and dressings
5. Prepare sandwiches
6. Prepare meat dishes
7. Prepare vegetable dishes
8. Prepare egg dishes
9. Prepare starch dishes
10. Prepare poultry and game dishes
11. Prepare seafood dishes
12. Prepare desserts
13. Package prepared food

1. FORM 1 Self-Assessment Check

CORE COMPETENCIES
CAN I…? YES NO
1. Clean and maintain kitchen premises
1.1 Clean, sanitize, and store equipment x
1.2 Clean and sanitize premises x
1.3 Dispose waste x
2. Prepare stocks, sauces and soups
2.1 Prepare stocks, glazes and essences required for menu x
items
2.2 Prepare soups required for menu items. x
2.3 Prepare sauces required for menu items x
2.4 Store and reconstitute stocks, sauces and soups x
3. Prepare appetizers
3.1 Perform mise' en place x
3.2 Prepare a range of appetizers x
3.3 Present a range of appetizers x
3.4 Store appetizers x
4. Prepare salads and dressings
4.1 Perform Mise en x
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DON HONORIO VENTURA STATE UNIVERSITY – COLLEGE OF EDUCATION│GARCIA, CARLA MAE P. 1
 Educ 313D – THE ANDRAGOGY OF LEARNING INCLUDING PRINCIPLES OF
TRAINERS METHODOLOGY I
_________________________________ ____________________________________________________

place
4.2 Prepare a variety x
salads and
dressings
4.3 Present a variety of x
salads and
dressings
4.4 Store salads and x
dressings
5. Prepare salads and dressings
5.1 Perform mise en place x
5.2 Prepare a variety of sandwiches x
5.3 Present a variety of sandwiches x
5.4 Store sandwiches. x
6. Prepare meat dishes
6.1 Perform Mise en place x
6.2 Cook meat cuts for service x
6.3 Present meat cuts for service x
6.4 Store meat x
7. Prepare vegetable dishes
7.1 Perform Mise en place x
7.2 Prepare vegetable dishes. x
7.3 Present vegetable dishes x
7.4 Store vegetables dishes x
8. Prepare egg dishes
8.1 Perform Mise en place x
8.2 Prepare and cook egg dishes x
8.3 Present egg dishes x
8.4 Store egg dishes x
9. Prepare starch dishes
9.1 Perform mise en place x
9.2 Prepare starch dishes x
9.3 Present starch dishes x
9.4 Store starch dishes x
10. Prepare poultry and game dishes
10.1 Perform mise en place x
10.2 Cook poultry and game dishes x
10.3 Plate/present poultry and game dishes x
10.4 Store poultry and game dishes x
11. Prepare seafood dishes
11.1 Perform mise en place x
11.2 Handle fish and seafood x
11.3 Cook fish and shellfish x

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DON HONORIO VENTURA STATE UNIVERSITY – COLLEGE OF EDUCATION│GARCIA, CARLA MAE P. 2
 Educ 313D – THE ANDRAGOGY OF LEARNING INCLUDING PRINCIPLES OF
TRAINERS METHODOLOGY I
_________________________________ ____________________________________________________

11.4 Plate/ present fish and seafood x

11.5 Store fish and seafood x
12. Prepare desserts
12.1 Perform mise en place x
12.2 Prepare desserts and sweet sauces x
12.3 Plate/ Present desserts x
12.4 Store desserts x
13. Package prepared food
13.1 Select packaging materials x
13.2 Package food x

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DON HONORIO VENTURA STATE UNIVERSITY – COLLEGE OF EDUCATION│GARCIA, CARLA MAE P. 3
 Educ 313D – THE ANDRAGOGY OF LEARNING INCLUDING PRINCIPLES OF
TRAINERS METHODOLOGY I
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2. FORM 2 Evidences/Proof of Current Competencies

Current
Proof/Evidence Means of validating
competencies
1. Clean and maintain Certificate of Training Original Certificate of Training
kitchen premises Certificate of Employment Signed by the Trainer

Original Certificate of Employment

signed by the Manager
Clean, sanitize, and store
equipment
Clean and sanitize
premises
Dispose waste
2. Prepare stocks, Certificate of Training Original Certificate of Training
sauces and soups Certificate of Employment Signed by the Trainer

Original Certificate of Employment

signed by the Manager
Prepare stocks, glazes
and essences required for
menu
items
Prepare soups required
for menu items.
Prepare sauces required
for menu items
Store and reconstitute
stocks, sauces and soups
3. Prepare appetizers Certificate of Training Original Certificate of Training
Certificate of Employment Signed by the Trainer

Original Certificate of Employment

signed by the Manager
Perform mise' en place
Prepare a range of
appetizers
Present a range of
appetizers
Store appetizers
4. Prepare salads and Certificate of Training Original Certificate of Training
dressings Certificate of Employment Signed by the Trainer

Original Certificate of Employment

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DON HONORIO VENTURA STATE UNIVERSITY – COLLEGE OF EDUCATION│GARCIA, CARLA MAE P. 4
 Educ 313D – THE ANDRAGOGY OF LEARNING INCLUDING PRINCIPLES OF
TRAINERS METHODOLOGY I
_________________________________ ____________________________________________________

signed by the Manager

Perform Mise en
place
Prepare a variety
salads and
dressings
Store salads and
dressings
5. Prepare Certificate of Training Original Certificate of Training
sandwiches Certificate of Employment Signed by the Trainer

Original Certificate of Employment

signed by the Manager
Perform mise en place
Prepare a variety of
sandwiches
Present a variety of
sandwiches
Store sandwiches.
6. Prepare meat Certificate of Training Original Certificate of Training
dishes Certificate of Employment Signed by the Trainer

Original Certificate of Employment

signed by the Manager
Perform Mise en place
Cook meat cuts for
service
Present meat cuts for
service
Store meat
7. Prepare Certificate of Training Original Certificate of Training
vegetable dishes Certificate of Employment Signed by the Trainer

Original Certificate of Employment

signed by the Manager
Perform Mise en place
Prepare vegetable dishes.
Present vegetable dishes
Store vegetables dishes
8. Prepare egg Certificate of Training Original Certificate of Training
dishes Certificate of Employment Signed by the Trainer

Original Certificate of Employment

signed by the Manager
Perform Mise en place
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DON HONORIO VENTURA STATE UNIVERSITY – COLLEGE OF EDUCATION│GARCIA, CARLA MAE P. 5
 Educ 313D – THE ANDRAGOGY OF LEARNING INCLUDING PRINCIPLES OF
TRAINERS METHODOLOGY I
_________________________________ ____________________________________________________

Prepare and cook egg

dishes
Present egg dishes
Store egg dishes
9. Prepare starch Certificate of Training Original Certificate of Training
dishes Certificate of Employment Signed by the Trainer

Original Certificate of Employment

signed by the Manager
Perform mise en place
Prepare starch dishes
Present starch dishes
Store starch dishes
10. Prepare poultry Certificate of Training Original Certificate of Training
and game dishes Certificate of Employment Signed by the Trainer

Original Certificate of Employment

signed by the Manager
Perform mise en place
Cook poultry and game
dishes
Plate/present poultry and
game dishes
Plate/present poultry and
game dishes
11. Prepare seafood
dishes
Perform mise en place
Handle fish and seafood
Cook fish and shellfish
Plate/ present fish and
seafood
Store fish and seafood
12. Prepare desserts Certificate of Training Original Certificate of Training
Certificate of Employment Signed by the Trainer

Original Certificate of Employment

signed by the Manager
Perform mise en place
Prepare desserts and
sweet sauces
Plate/ Present desserts
Store desserts
13. Package Certificate of Training Original Certificate of Training

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DON HONORIO VENTURA STATE UNIVERSITY – COLLEGE OF EDUCATION│GARCIA, CARLA MAE P. 6
 Educ 313D – THE ANDRAGOGY OF LEARNING INCLUDING PRINCIPLES OF
TRAINERS METHODOLOGY I
_________________________________ ____________________________________________________

prepared food Certificate of Employment Signed by the Trainer

Original Certificate of Employment

signed by the Manager
Select packaging
materials
Package food

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DON HONORIO VENTURA STATE UNIVERSITY – COLLEGE OF EDUCATION│GARCIA, CARLA MAE P. 7
 Educ 313D – THE ANDRAGOGY OF LEARNING INCLUDING PRINCIPLES OF
TRAINERS METHODOLOGY I
_________________________________ ____________________________________________________

1. FORM 3 Summary of Current Competencies Versus Required Competencies

Required Units of Current Competencies Training

Competency/Learning Gaps/Requirements
Outcomes based on CBC
1. Clean and maintain kitchen premises
1.1 Clean, sanitize, and store 1.1 Clean, sanitize, and store
equipment equipment
1.2 Clean and sanitize premises 1.2 Clean and sanitize premises

1.3 Dispose waste 1.3 Dispose 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
4.4 Store salads and
dressings
Package finished garment
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
3.1 Perform mise' en place
3.2 Prepare a range of
appetizers
3.3 Present a range of
appetizers
3.4 Store appetizers
4.1 Perform Mise en
place
4.2 Prepare a variety
salads and
dressings
4.3 Present a variety of
salads and
4.4 Store salads and
dressings
Package finished garment

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DON HONORIO VENTURA STATE UNIVERSITY – COLLEGE OF EDUCATION│GARCIA, CARLA MAE P. 8
 Educ 313D – THE ANDRAGOGY OF LEARNING INCLUDING PRINCIPLES OF
TRAINERS METHODOLOGY I
_________________________________ ____________________________________________________

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 vegetable dishes
7.1 Perform Mise en place
7.2 Prepare vegetable
dishes.
7.3 Present vegetable
dishes
7.4 Store vegetables dishes
5.1 Perform mise en place
5.2 Prepare a variety of
sandwiches
5.3 Present a variety of
sandwiches
5.4 Store sandwiches.
6.1 Perform Mise en place
6.2 Cook meat cuts for
service
6.3 Present meat cuts for
service
6.4 Store meat
7.1 Perform Mise en place
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 8.1 Perform Mise en place
8.2 Prepare and cook egg 8.2 Prepare and cook egg
dishes dishes
8.3 Present egg dishes 8.3 Present egg dishes
8.4 Store egg dishes 8.4 Store egg dishes
9. Prepare starch dishes
9.1 Perform mise en place 9.1 Perform mise en place
9.2 Prepare starch dishes 9.2 Prepare starch dishes
9.3 Present starch dishes 9.3 Present starch dishes
9.4 Store starch dishes 9.4 Store starch dishes
10. Prepare poultry and game dishes
10.1 Perform mise en place 10.1 Perform mise en place
10.2 Cook poultry and 10.2 Cook poultry and game
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DON HONORIO VENTURA STATE UNIVERSITY – COLLEGE OF EDUCATION│GARCIA, CARLA MAE P. 9
 Educ 313D – THE ANDRAGOGY OF LEARNING INCLUDING PRINCIPLES OF
TRAINERS METHODOLOGY I
_________________________________ ____________________________________________________

game dishes dishes

10.3 Plate/present poultry
and game dishes
10.4 Store poultry and
game dishes
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
10.3 Plate/present poultry
and game dishes
10.4 Store poultry and game
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
12.1 Perform mise en place
12.2 Prepare desserts and
sweet sauces
12.3 Plate/ Present desserts
12.4 Store desserts
13.1 Select packaging
materials
13.2 Package food

2. FORM 4 Training Needs

Training Needs Module Title/Module of
Instruction
(Learning Outcomes)

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DON HONORIO VENTURA STATE UNIVERSITY – COLLEGE OF EDUCATION│GARCIA, CARLA MAE P. 10
 Educ 313D – THE ANDRAGOGY OF LEARNING INCLUDING PRINCIPLES OF
TRAINERS METHODOLOGY I
_________________________________ ____________________________________________________

11.1 Perform mise en place 11. Preparing seafood

dishes
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

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DON HONORIO VENTURA STATE UNIVERSITY – COLLEGE OF EDUCATION│GARCIA, CARLA MAE P. 11