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  • BTVTEd 3 A Qualifications Assign

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    jenicaarciga12
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    The document lists 36 individuals' names, their qualifications, and the core competencies or training gaps for each qualification. It shows that the individuals hold qualifications in Cookery NC II, Bartending NC II, Food Processing NC II, Food and Beverage NC II, and Bread and Pastry Production NC II. For each qualification, it identifies the specific core competency or skills that each individual needs further training in.

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    BTVTEd-3-A-Qualifications-assign

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    The document lists 36 individuals' names, their qualifications, and the core competencies or training gaps for each qualification. It shows that the individuals hold qualifications in Cookery NC II, Bartending NC II, Food Processing NC II, Food and Beverage NC II, and Bread and Pastry Production NC II. For each qualification, it identifies the specific core competency or skills that each individual needs further training in.

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    7 views2 pages

    BTVTEd 3 A Qualifications Assign

    Uploaded by

    jenicaarciga12
    The document lists 36 individuals' names, their qualifications, and the core competencies or training gaps for each qualification. It shows that the individuals hold qualifications in Cookery NC II, Bartending NC II, Food Processing NC II, Food and Beverage NC II, and Bread and Pastry Production NC II. For each qualification, it identifies the specific core competency or skills that each individual needs further training in.

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    © All Rights Reserved
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    of 2

    BTVTEd 3-A Qualification Core Competency (Training Gap)

    1 BALAGTAS, Rizzy D. Cookery NC II CLEAN AND MAINTAIN KITCHEN PREMISES


    2 BARBERO, Geraldine G. Cookery NC II PREPARE STOCKS, SAUCES AND SOUPS
    3 BELISTA, Jhon Paulo C. Cookery NC II PREPARE APPETIZERS
    4 CALIPAYAN, Jerllie S. Cookery NC II PREPARE SALADS AND DRESSINGS
    5 DONATO, Joanah Mae M. Cookery NC II PREPARE MEAT DISHES
    6 DULA, Nicolete Claire B. Cookery NC II PREPARE VEGETABLES DISHES
    7 ESTRELLA, John Aldrin G. Cookery NC II PREPARE EGG DISHES
    8 FLORES, Mc Roniel L. Cookery NC II PREPARE STARCH DISHES
    9 FRANCISCO, Shiela Marie S. Cookery NC II PREPARE POULTRY AND GAME DISHES
    10 GARCIA, Carla Mae P. Cookery NC II PREPARE SEAFOOD DISHES
    11 GUINTU, Mark Jeff G. Cookery NC II PREPARE DESSERTS
    12 MALLARI, Trisha Mae B. Cookery NC II PACKAGE PREPARED FOOD
    13 MANALOTO, Annie Patricia P. Bartending NC II CLEAN BAR AREAS
    14 MANDANI, Jobert E. Bartending NC II OPERATE BAR
    15 MANLULU, Caryl Angel M. Bartending NC II PREPARE AND MIX COCKTAILS AND NON-ALCOHOLIC CONCOCTIONS
    16 MARTINEZ, Rose Anne F. Bartending NC II PROVIDE BASIC WINE SERVICE
    17 MEDINA, Joy G. Bartending NC II PREPARE ESPRESSO
    18 MORALES, Gerald P. Bartending NC II TEXTURE MILK
    19 NOROÑA Jr., Rolly V. Bartending NC II PREPARE AND SERVE COFFEE BEVERAGES
    20 PELESIANO Jr., Jose M. Food Processing NC II PROCESS FOODS BY SALTING, CURING AND SMOKING
    21 PUNO, Wendy P. Food Processing NC II PROCESS FOODS BY FERMENTATION AND PICKLING
    22 QUIZON, Kelly Mae T. Food Processing NC II PROCESS FOOD BY SUGAR CONCENTRATION
    23 RAMOS, Jonathan B. Food Processing NC II PROCESS FOOD BY DRYING AND DEHYDRATION
    24 RIVERA, Mary Joy M. Food Processing NC II PROCESS FOODS BY THERMAL APPLICATION
    25 ROQUE, Eira Lexie S. Food and Beverage NC II PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE
    26 SALAC Jr., Elpidio D. Food and Beverage NC II WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS
    27 SALAMAT, Mylene M. Food and Beverage NC II PROMOTE FOOD AND BEVERAGE PRODUCTS
    28 SAMSON, Rina Jean B. Food and Beverage NC II PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS
    29 SANTOS, Jenica A. Food and Beverage NC II PROVIDE ROOM SERVICE
    30 SANTOS, Joei Andrei R. Food and Beverage NC II RECEIVE AND HANDLE GUEST CONCERNS
    31 SOLANO, Rhoanne M. Bread and Pastry Production NC II PREPARE AND PRODUCE BAKERY PRODUCTS
    32 TAMAYO, Jamaica M. Bread and Pastry Production NC II PREPARE AND PRODUCE PASTRY PRODUCTS
    33 TONGOL, Mavericks B. Bread and Pastry Production NC II PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
    34 TUAÑO, Juliana F. Bread and Pastry Production NC II PREPARE AND DISPLAY PETITS FOURS (1-3)
    35 TULUD, Reyner P. Bread and Pastry Production NC II PREPARE AND DISPLAY PETITS FOURS (4-6)
    36 VELASCO, Abigail R. Bread and Pastry Production NC II PRESENT DESSERTS

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