Technical Education and Skills Development Authority

TRAINEE’S RECORD BOOK

Trainee’s No. ________________

Name :

Qualification: COOKERY NC II

Training Duration: 316 Hours

Trainer: ALMIRA D. FERFAS


Instructions:
This Trainees’ Record Book (TRB) is intended to
serve as record of all accomplishment/task/activities
while undergoing training in the industry. It will even-
tually become evidence that can be submitted for port-
folio assessment and for whatever purpose it will serve
you. It is therefore important that all its contents are
viably entered by both the trainees and instructor.
The Trainees’ Record Book contains all the re-
quired competencies in your chosen qualification. All
you have to do is to fill in the column “Task Required”
and “Date Accomplished” with all the activities in ac-
cordance with the training program and to be taken up
in the school and with the guidance of the instructor.
The instructor will likewise indicate his/her remarks
on the “Instructors Remarks” column regarding the
outcome of the task accomplished by the trainees. Be
sure that the trainee will personally accomplish the
task and confirmed by the instructor.
It is of great importance that the content should
be written legibly on ink. Avoid any corrections or era-
sures and maintain the cleanliness of this record.
This will be collected by your trainer and submit
the same to the Vocational Instruction Supervisor
(VIS) and shall form part of the permanent trainee’s
document on file.
THANK YOU.
NOTES:
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 Unit of Competency: 1 CLEAN AND MAINTAIN Trainee’s Signature Trainer’s Signature
KITCHEN PREMISES NC Level II Unit of Competency: 2 PREPARE STOCKS, SAUCED
Date Ac- AND SOUPS
Learning Instructors
Task/Activity Required com-
Outcome Remarks
plished NC Level II
 1.1 1.1-1 Food preparation Learning Task/Activity Re- Date Accom- Instructors
Clean, san- and presentation Outcome quired plished Remarks
itize and 1.1-2 Cleaned various
store types of surfaces  2.1 Pre- 2.1-1 Types of fla-
equipment 1.1-3 Various types of pare voring agents and
chemicals and equipment stocks, its ingredients
for cleaning and sanitiz- glaze and 2.1-2 Classification
ing essences /types of stocks,
required for and glazes ingredi-
1.2-1 Cleaned various menu items ents
types of surfaces 2.1-3 Variety of fla-
 1.2 Clean 1.2-2 Various types of voring and season-
and sani- chemicals and equipment ings
tize 1.2-3 Occupational health
premises and safety requirements 2.2-1 Variety of
 2.2 Pre- soups from differ-
1.3-1 Occupational health pare soups ent recipes
and safety requirements required for 2.2-2 Identified dif-
1.3-2Occupational health menu items ferent classifica-
and safety tions of soups
1.3-3 Logical and 2.2-3 Common
 1.3 Dis- time-efficient work problems on soups
pose of flow Common culinary terms
waste 1.3-4 Hygiene and on soups
cross-contamina-
tion 2.2-4 Use of various
1.3-5 Sanitizing  2.3 Pre- stocks and bases
and disinfecting pare sauces 2.3-1 Variety of hot
procedures required for and cold sauces
1.3-6 Waste man- menu items 2.3-2 Classifica-
agement and dis- tions
posal of sauces
2.3-3 Variety of
thickening agents
2.3-4 Common
problems on sauce
__________________ __________________ and how to identify
 and rectify them
2.3-5 Common
culinary terms on Unit of Competency: 3 PREPARE APPETIZERS
sauce
NC Level II
2.4-1 Hygienic Instruc-
 2.4 Store principles and Learning Task/Activity Re- Date Accom-
tors Re-
and recon- practices Outcome quired plished
marks
stitute 2.4-2 Storing and  3.1 Per- 3.1-1. Tools, uten-
stocks, reconstituting pro- form Mise’ sils and equip-
sauces and cedure en place
soups 2.4-3 Logical and ment are cleaned
time efficient work 3.1-2. Ingredients
flow are identified cor-
2.4-4 Principles rectly
and techniques of 3.1-3. Ingredients
storing stocks and are assembled
sauces 3.1-4. Ingredients
are prepared
3.1-5Frozen ingre-
_______________ __________________ dients are thawed
3.1-6Where neces-
Trainee’s Signature Trainer’s Signature sary, raw ingredi-
ents are washed
 3.2 Pre-
pare range
3.2-1. Correct
of appetizers equipment is se-
lected
3.2-2. Appetizers
are produced
3.2-3. Glazes are
correctly selected
3.2-4. Quality
trimmings and
other leftovers
3.2-5. Appetizers
are prepared
3.2-6. Appetizers
are tasted
3.2-7. Workplace
 safety and hy-
gienic procedures Unit of Competency: 4 PREPARE SALADS AND DRESS-
are followed INGS
3.2-8. Variety of
cheese are pre- NC Level II
sented and stored Learning Out- Task/Activity Re-
Date Ac-
Instructors
com-
come quired Remarks
3.3-1. Appetizers plished
are presented  4.1 Perform 4.1-1. Tools, utensils
 3.3
3.3-2Appetizers Mise’ en and equipment are
Present a
are presented us- place cleaned
range of ap-
4.1-2. Ingredients are
petizers ing sanitary prac-
identified correctly
tices 4.1-3. Ingredients are
3.3-3. Suitable assembled according
plate are selected to correct quantity
3.3-4Factors in 4.1-4. Ingredients are
plating dishes are prepared based on
observed the required form
4.1-5. Frozen ingredi-
3.4.1. Quality ents are thawed
trimmings and 4.1-6. Where neces-
sary, raw ingredients
 3.4 Store other leftovers are
are washed with
appetizers utilized clean potable water.
3.4-2. Appetizers
are kept in appro- 4.2-1. Variety of sal-
priate conditions  4.2 Prepare ads are prepared us-
3.4-3.Required a variety of ing fresh (seasonal)
food storage con- salads and ingredients
tainers are used dressings 4.2-2. Dressings are
prepared suitable to
either incorporate
4.2-3. Prepared sal-
________________ ____________________ ads ad dressings are
Trainee’s Signature Trainer’s Signature tasted and seasoned
4.2-4. Workplace
safety and hygienic
procedures are fol-
lowed
 4.3-1. Suitable plate
 4.3 Present is selected NC Level II
a variety of 4.3-2. Salads are Learning Out- Task/Activity Re- Date Accom- Instructors
salads and presented attractively come quired plished Remarks
dressings 4.3-3. Salads and  5.1 Perform 5.1-1. Tools, uten-
dressing are accom- Mise’ en sils and equip-
panied place ment are cleaned
4.3-4. Salads and 5.1-2. Ingredients
dressings are pre- are identified cor-
sented hygienically rectly
5.1-3. Ingredients
4.4-1. Salads are are assembled ac-
kept in appropriate cording to correct
 4.4 Store conditions quantity
salads and 4.4-2.Required con- 5.1-4-Ingredients
dressings tainers are used and are prepared
stored in proper tem- based on the re-
perature quired form
5.1-5. Frozen in-
gredients are
_______________ _____________ thawed.
Trainee’s Signature Trainer’s Signature 5.1-6. Where nec-
essary, raw ingre-
dients are washed

5.2-1. Variety of
 5.2 Prepare sandwiches are
a variety of prepared
sandwiches 5.2-2. Suitable
bases are selected
from a range of
bread
5.2-3. Sandwiches
are produced us-
ing correct ingre-
dients
5.2-4. Appropriate
equipment is se-
lected
5.2-5. Sandwiches
Unit of Competency: 5 PREPARE SANDWICHES are prepared logi-
 cally and sequen-
tially NC Level II
5.2-6. Workplace Date Ac-
Learning Instructors
safety and hy- Task/Activity Required com-
Outcome Remarks
gienic procedures plished
are followed  6.1 Per- 6.1-1. Tools, utensils
 5.3 Present form Mise’ en and equipment are
a variety of 5.3-1. Sandwiches place cleaned
sandwiches are produced us- 6.1-2. Ingredients
ing correct ingre- are identified correctly
dients 6.1-3. Ingredients are
5.3-2. Sandwiches assembled
are presented hy- 6.1-4. Ingredients are
gienically, logically prepared based on the
5.3-3. Sandwiches required form
are presented at- 6.1-5. Frozen ingredi-
tractively ents are thawed.
5.3-4. Factors in 6.1-6. Where neces-
plating are ob- sary, raw ingredients
 5.4 Store served are washed.
sandwiches
5.4-1. Quality 6.2-1. Appropriate
trimmings and  6.2 Cook cooking methods are
other leftovers are meat cuts for identified
utilized service 6.2-2, A variety of por-
5.4-2. Sandwiches tioned meat cuts are
are stored hygieni- cooked
cally 6.2-3. A variety of offal
5.4-3.Sandwiches dishes are cooked
are kept in appro- 6.2-4. Meats are
priate conditions carved using the ap-
propriate tools
6.2-5. Ingredients are
_______________ __________________ adjusted to meet spe-
cial requests
Trainee’s Signature Trainer’s Signature
6.2-6. Cooked dishes
are tasted and sea-
soned
6.2-7. Workplace
safety and hygienic
Unit of Competency: 6 PREPARE MEAT DISHES procedures are fol-
 6.3 Present lowed
meat cuts for Unit of Competency: 7 PREPARE VEGETABLE DISHES
service 6.3-1. Meat dishes are
presented attractively NC Level II
6.3-2. Meat dishes are Learning Task/Activity Re- Date Accom- Instructors
presented hygienically Outcome quired plished Remarks
6.3-3. Suitable plate is  7.1 Per- 7.1-1. Tools, uten-
selected form Mise’ en sils and equipment
6.3-4. Factors in plat- place are cleaned
ing dishes are observed 7.1-2. Ingredients
 6.4 Store
are identified cor-
meat 6.4-1. Quality trim- rectly
mings and other left- 7.1-3. Ingredients
overs are utilized are assembled ac-
6,4-2. Fresh and cry- cording to correct
ovac-packed meat are quantity
stored correctly 7.1-4. Ingredients
6.4-3. Required con- are prepared
tainers are used and 7.1-5. Frozen ingre-
stored dients are thawed.
6.4-4.Meat is stored in 7.1-6. Where nec-
accordance with FIFO
essary, raw ingredi-
ents are washed

 7.2 Prepare 7.2-1. Vegetables

_________________ __________________ vegetable are selected accord-
dishes ing to quality
Trainee’s Signature Trainer’s Signature
7.2-2. Vegetables
accompaniments
are selected
7.2-3. Variety of
vegetables dishes
are prepared
7.2-4. Suitable
sauces and accom-
paniments are se-
lected and served
7.2-5. Cooked
dishes are tasted
and seasoned
7.2-6. Workplace
 safety and hygienic  7.4 Store mings and other
procedures are fol- vegetable leftovers are uti-
lowed dishes lized
7.4-2. Vegetables
7.3-1. Vegetables are stored
 7.3 Present are uniformly cut 7.4-3. Optimum
vegetable 7.3-2. Suitable freshness and qual-
dishes plate is selected ity is maintained
7.3-3. Factors in 7.4-4.Vegetable is
plating dishes are stored in accor-
observed dance with FIFO
7.3-4. Vegetables
dishes are pre-
sented hygienically
____________________ ________________
7.4-1. Quality trim- Trainee’s Signature Trainer’s Signature
Unit of Competency: 8 PREPARE EGG DISHES tively
8.3-4.Factors in
NC Level II plating dishes are
Learning Task/Activity Re- Date Accom- Instructors observed
Outcome quired plished Remarks
8.1 Perform 8.1-1. Tools, uten- 8.4 Store egg 8.4-1. Fresh and
Mise’ en sils and equip- dishes processed eggs are
place ment are cleaned stored at the cor-
8.1-2. Ingredients rect temperature
are identified cor- 8.4-2. Optimum
rectly freshness and
8.1-3. Ingredients quality are main-
are assembled tained in accor-
8.1-4. Ingredients dance with enter-
are prepared prise storing tech-
8.1-5.Frozen in- niques and proce-
gredients are dures
thawed 8.1- 8.4-3. Quality
6.Where neces- trimmings and
sary, raw ingredi- other leftovers are
ents are washed. utilized where and
8.2 Prepare 8.2-1. Variety of when appropriate
and cook egg egg dishes are pre- 8.4-4.Egg is stored
dishes pared in accordance with
8.2-2. Eggs are FIFO operating
cooked based on procedures and
client’s require- storage of egg re-
ments quirements
8.2-3. Sauces and
accompaniments
8.2-4. Cooked
dishes are tasted __________________ __________________
and seasoned
8.2-5.Workplace Trainee’s Signature Trainer’s Signature
safety and hy-
gienic procedures

8.3 Present 8.3-1. Suitable

egg dishes plates are selected
8.3-2. Eggs are
Unit of Competency: 9 PREPARE STARCH DISHES
presented hygieni-
cally and attrac-
NC Level II
 In- stored at the correct
Learning Out- Task/Activity Re- Date Accom- struc- temperatur3.
come quired plished tors Re- 9.4-2. Optimum
marks freshness and quality
 9.1 Perform 9.1-1. Tools, utensils is maintained
Mise’ en place and equipment are 9.4-3. Quality trim-
cleaned mings and other left-
9.1-2. Ingredients are overs are utilized
identified correctly 9.4-4.Starch is
9.1-3. Ingredients are stored in accordance
assembled with FIFO
9.1-4. Ingredients are
prepared
9.1-5. Frozen ingredi-
ents are thawed
9.1-6. Where neces-
sary, raw ingredients __________________ __________________
are washed Trainee’s Signature Trainer’s Signature

 9.2 Prepare 9.2-1. Variety of

starch dishes starch products are
selected
9.2-2. Optimum
quality is ensured
9.2-3. Sauces and
accompaniments
9.2-4. Cooked dishes
are tasted and sea-
soned
9.2-5. Workplace
 9.3 Present safety and hygienic
starch dishes
9.3-1. Suitable plate
is selected
9.3-2. Starch dishes
are presented hygien-
ically
 9.4 Store 9.3-3. Factors in
starch dishes plating dishes are ob-
served
Unit of Competency: 10 PREPARE POULTRY AND
9.4-1. Starch are GAME DISHES
 sented
NC Level II 10.3-3. Poultry
Learning Task/Activity Re- Date Accom- Instructors dishes are pre-
Outcome quired plished Remarks sented hygienically
 10.1 Per- 10.1-1. Tools, uten- 10.3-4. Factors in
form Mise’ sils and equipment plating dishes are
en place are cleaned observed
10.1-2. Ingredients  10.4 Store
are identified poultry and 10.4-1. Poultry and
10.1-3. according game dishes game are stored en-
to quantity suring storage con-
10.1-4. Ingredients ditions and optimal
are prepared temperature are
10.1-5. Poultry maintained
and game are pre- 10.4-2. Quality
pared trimmings and
10.1-6. Frozen other leftovers are
poultry and game utilized where and
are thawed when appropriate
10.1-7. Frozen in-
gredients are
thawed
10.1-8. Where nec- __________________ __________________
essary, raw ingredi-
 10.2 Pre- Trainee’s Signature Trainer’s Signature
ents are washed
pare poultry
and game 10.2.1. Poultry and
dishes game are handled
efficiently and hy-
gienically
10.2.2. Poultry
and game dishes
are cooked
10.2.3. Cooked
dishes are tasted
and seasoned
 10.3
Present Unit of Competency: 11 PREPARE SEAFOOD DISHES
10.3-1. Service
poultry and
game dishes wares are selected NC Level II
10.3-2. Poultry and Learning Task/Activity Re- Date Ac- Instructors
game is plated/pre- Outcome quired complished Remarks
 11.1 Per- 11.1-1. Tools, uten- hygienically
form Mise’ sils and equipment 11.4-2.Fish and
en place are cleaned, seafood is prepared
11.1-2. Ingredients 11.4-3.Suitable
are identified sauces and dips are
11.1-3.Ingredients prepared
are assembled 11.4-4.Presentations
11.1-4.Ingredients and garnishing tech-
are prepared niques
11.1-5.Frozen ingre- 11.4-5.Services are
dients are thawed  11.5 carried
Store fish 11.4-6.Factors in
 11.2 11.2-1.Seafood is and seafood plating dishes
Handle fish selected according to
and seafood quality, 11.5-1.Quality trim-
11.2-2.Seafood are mings and other left-
handled hygienically overs are utilized
11.2-3.Frozen 11.5-2.Where appli-
seafood are thawed cable, date stamps
correctly and codes
 11.3 Cook 11.5-3.Seafood is
fish and 11.3-1.Fish is stored in accordance
shelfish cleaned, gutted and with FIFO
filleted correctly
11.3-2.Shellfish and ____________ _____________
other types of Trainee’s Signature Trainer’s Signa-
seafood are cleaned
11.3-3.Seafood ture
dishes is cooked
11.3-4.Fish and
shellfish by-products
are used appropri-
ately
11.3-5.Cooked dishes
are tasted and sea-
soned
11.3-6.Workplace Unit of Competency: 12 PREPARE DESSERTS
 11.4 Cook safety and hygienic
fish and procedures NC Level II
shelfish Learning Out- Date Accom- Instructors Re-
11.4-1.Seafood Task/Activity Required
come plished marks
dishes are presented  12.1 Per- 12.1-1. Tools, utensils
form Mise’ en and equipment are  12.4 Store mings and other left-
place cleaned desserts overs are utilized
12.1-2.Ingredients are 12.4-2.Desserts are
identified stored at the appropriate
12.1-3.Ingredients are temperature
assembled 12.4-3.Suitable packag-
12.1-4..Ingredients are ing are selected
prepared 12.4-4.Sweet sauces are
12.1-5.Ingredients are stored to retain desired
selected quality
12.1-6.Appropriate 12.4-5.Dessert is stored
equipment are selected in accordance with FIFO
12.1-7.Frozen ingredi- _____________ _____________
ents are thawed Trainee’s Signature Trainer’s Sig-
12.1-8.Where necessary,
raw ingredients are nature
washed

 12.2 Pre- 12.2-1.Standard or enter-

pare desserts prise recipes are used
and sweet 12.2-2.Range of sweet
sauces sauces are produced
12.2-3.Prepared desserts
and sweets are tasted
12.2-4.Workplace safety
and hygienic procedures
are followed

 12.3 Plate / 12.3-1.Desserts are pre-

Present sented hygienically Unit of Competency: 13 PACKAGE PREPARED FOODS
desserts 12.3-2.Desserts are deco-
rated creatively NC Level II
12.3-3.Factors in plating Instruc-
dishes Learning Date Accom-
Task/Activity Required tors Re-
12.3-4.Desserts are por- Outcome plished marks
tioned  13.1 13.1-1. Food requirements
12.3-5.Desserts are pre- Select of client and user are met
sented packag- prior to packaging in ac-
12.3-6.Accompaniments, ing ma- cordance with the enter-
garnishes and decora- terials prise standard following the
tions are used
criteria for packaging
12.4-1.Quality trim- 13.1-2.Qualities of packag-
 ing materials are selected in
accordance enterprise stan-
dards

 13.2
13.2.1.Food is packaged in
Package
compliance with sanitary,
food
occupational health and
safety and local health reg-
ulations requirements
13.2.2.Environmental re-
quirements for food pack-
aging area is observed
13.2.3.Appropriate packag-
ing procedures are adopted
according to enterprise
specificationFood labeled
according to industry stan-
dards
_____________ _____________
Trainee’s Signature Trainer’s Sig-
nature
 TRAINEE’S PROGRESS SHEET

Name: Dionisio Labrador

Trainer : Ma. Imelda L. Borbon
Qualification : COOKERY NC II
Nominal Duration : 316 Hours

Date Supervi-
Units of Training Date Rat- Trainee’
Training Activity Fin- sor’s Ini-
Competency Duration Started ing s Initial
ished tial
1. 1.1-1 Food preparation
2. 1.1.Clean and presentation
1.1-2 Cleaned various
and sani- types of surfaces
tize store 1.1-3 Various types of 2.6 HR
equipment chemicals and equip-
ment for cleaning and
sanitizing

1.2-1 Cleaned various

types of surfaces
1.2. Clean 1.2-2 Various types of
chemicals and equip-
and sani- ment 2.6 HR
tize 1.2-3 Occupational
premises health and safety re-
quirements

1.3-1 Occupational
health and safety re-
quirements
1.3-2Occupational
health and safety
3. 1.3.Waste 1.3-3 Logical and time- 2.6 HR
efficient work flow
disposal 1.3-4 Hygiene and cross-
contamination
1.3-5 Sanitizing and dis-
infecting procedures
1.3-6 Waste manage-
ment and disposal
Total
Note: The trainee and the supervisor must have a copy of this form. The column for rating
maybe used either by giving a numerical rating or simply indicating competent or not yet
competent. For purposes of analysis, you may require industry supervisors to give a numeri-
cal rating for the performance of your trainees. Please take note however that in TESDA, we
do not use numerical ratings

SUPERVISED INDUSTRY TRAINING OR ON THE JOB TRAINING EVALUATION

FORM
Dear Trainees:

The following questionnaire is designed to evaluate the effectiveness of the

Supervised Industry Training (SIT) or On the Job Training (OJT) you had with the
Industry Partners of MOMMY LOL’S STUDENT CANTEEN Please check ( ) the ap-
propriate box corresponding to your rating for each question asked. The results of
this evaluation shall serve as a basis for improving the design and management of
the SIT in SICAT to maximize the benefits of the said Program. Thank you for your
cooperation.

Legend:

5 – Outstanding
4 – Very Good/ Very Satisfactory
3 – Good / Adequate
2 – Fair / Satisfactory
1 – Poos / Unsatisfactory
NA – not applicable

Computing for the Average or Mean

Total Points
Average = __________
Number of Rater

Ite Question Ratings

m
No.
INSTITUTIONAL EVALUATION 1 2 3 4 5 NA
1 Has MOMMY LOL’S STUDENT CANTEEN con-
ducted an orientation about the SIT / OJT pro-
 gram, the requirements and preparations
needed and its expectations?
2 Has MOMMY LOL’S STUDENT CANTEEN pro-
vided the necessary assistance such as refer-
rals or recommendations in finding the com-
pany for OJT?
3 Has MOMMY LOL’S STUDENT CANTEEN
showed coordination with the Industry partner
in the design and supervision of your SIT/
OJT?
4 Has your in-school training adequate to under-
take Industry partner assignment and its chal-
lenges?
5 Has MOMMY LOL’S STUDENT CANTEEN mon-
itored your progress in the Industry?
6 Has the supervision been effective in achieving
your OJT objectives and providing feedbacks
when necessary?
7 Did MOMMY LOL’S STUDENT CANTEEN con-
duct assessment of your SIT/OJT program
upon completion?
8 Were you provided with the results of the In-
dustry and MOMMY LOL’S STUDENT CAN-
TEEN’s assessment of your OJT?
Comments / Suggestions:

Ite Question Ratings

m
No.
INDUSTRY PARTNER 1 2 3 4 5 NA
1 Was the Industry Partner appropriate for your
type of training required and/or desired?
2 Has the Industry Partner designed the training
 to meet your objectives and expectations?
3 Has the Industry Partner showed coordination
with MOMMY LOL’S STUDENT CANTEEN in
the design and supervision of the SIT/OJT?
4 Has the Industry Partner and its staff wel-
comed you and treated you with respect and
understanding?
5 Has the Industry Partner facilitated the train-
ing, including the provision of the necessary
resources such as facilities and equipment
needed to achieve your OJT objectives?
6 Has the Industry Partner assigned a supervisor
to oversee your work or training?
7 Was the supervisor effective in supervising you
through regular meetings, consultations and
advise?
8 Has the training provided you with the neces-
sary technical and administrative exposure of
real world problems and practices?
9 Has the training program allowed you to de-
velop sel-confidence, self motivation and posi-
tive attitude towards work?
10 Has the experience improved your personal
skills and human relations?
11 Are you satisfied with your training in the In-
dustry?
Comments / Suggestions:

Signature: __________________ Qualification: ___________________

Printed Name: _________________ Host Industry Partner:_____________
Supervisor: ___________________ Instructor:______________________
Period Training:________________

Average Ratings

Preparation Average
1. Workshop layout conforms 3.6 (GOOD)
with the components of a CBT
workshop
2. Number of CBLM is sufficient 2.6 (FAIR)
3. Objectives of every training 3.3 (GOOD)
 session is well explained
4. Expected activities/outputs 3.6 (GOOD)
are clarified
General Average 3.2 (GOOD)

RATER A
PREPARATION 1 2 3 4 5
1. Workshop layout X
conforms with the compo-
nents of a CBT workshop
2. Number of CBLM is suf- X
ficient
3. Objectives of every train- X
ing session is well ex-
plained
4. Expected activities/outputs X
are clarified

RATER B
PREPARATION 1 2 3 4 5
5. Workshop layout X
conforms with the compo-
nents of a CBT workshop
6. Number of CBLM is suf- X
ficient

7. Objectives of every train- X

ing session is well ex-
plained
8. Expected activities/outputs X
are clarified

RATER C
PREPARATION 1 2 3 4 5
9. Workshop layout X
conforms with the compo-
nents of a CBT workshop
10. Number of CBLM is suf- X
ficient
11. Objectives of every train- X
ing session is well ex-
plained
12. Expected activities/outputs X
are clarified
 ITEM 1 ITEM 2 ITEM 3 ITEM 4
RATER A 5 4 4 3
RATER B 3 2 2 3
RATE C 3 2 4 5
AVE 3.6 2.6 3.3 3.6
RANGE GOOD FAIR GOOD GOOD

GENARAL AVERAGE = 3.2 (GOOD)

CERTIFICATE OF ACHIEVEMENT