Evidence Plan

Competency COOKERY NC II
standard:
Unit of PREPARE MEAT DISHES
competency:
Ways in which evidence will be collected:
[tick the column]

Demonstration &
Questioning
Interview

Written
The evidence must show that the trainee…
Tools, utensils, and equipment are cleaned,
sanitized and prepared based on the required tasks
Ingredients are identified correctly, according to
standard recipes, recipe cards or enterprise 
requirements.
Ingredients are assembled according to correct
quantity, type and quality required.  

Ingredients are prepared based on the required form

and time frame   

Frozen ingredients are thawed following enterprise

procedures.  

Where necessary, raw ingredients are washed with

clean potable water  

Appropriate cooking methods are identified and

used for cooking. 

A variety of portioned meat cuts are cooked in

accordance to standard recipe specifications.  

 A variety of offal dishes are cooked according to

standard recipes  

DATE DEVELOPED: DOCUMENT NO.

JANUARY 2024
COOKERY NC II ISSUED BY:
PREPARE MEAT
DISHES

(EVIDENCE DEVELOPED BY: REVISION #.

` PLAN) MS. KIMBERLY M.
PATES
  Meats are carved using the appropriate tools and
techniques.  

 Ingredients are adjusted to meet special requests of

customers  

 Cooked dishes are tasted and seasoned in

accordance with the required taste of the dishes. 

DATE DEVELOPED: DOCUMENT NO.

JANUARY 2024
COOKERY NC II ISSUED BY:
PREPARE MEAT
DISHES

(EVIDENCE DEVELOPED BY: REVISION #.

` PLAN) MS. KIMBERLY M.
PATES
 Workplace safety and hygienic procedures are
followed according to enterprise and legal  
requirements.
Meat dishes are presented attractively according to
classical, cultural and enterprise standards.
Meat dishes are presented hygienically, logically
and sequentially within the required timeframe.  
Suitable plate are selected according to enterprise
Standards.  

Factors in plating dishes are observed in presenting

meat dishes.   

Quality trimmings and other leftovers are utilized

where and when appropriate.   

Fresh and cryovac-packed meat are stored correctly

according to health regulations.  

Required containers are used and stored in proper

temperature to maintain freshness, quality and taste.

Meat is stored in accordance with FIFO operating

procedures and storage of meat requirements.
NOTE: *Critical aspects of competency

DATE DEVELOPED: DOCUMENT NO.

JANUARY 2024
COOKERY NC II ISSUED BY:
PREPARE MEAT
DISHES

(EVIDENCE DEVELOPED BY: REVISION #.

` PLAN) MS. KIMBERLY M.
PATES
 Performance Test

Specific Instruction for the Candidate

Qualification COOKERY NCII

Unit of Competency Prepare Meat Dishes

Title Preparation of Meat Dishes

DATE DEVELOPED: DOCUMENT NO.

JANUARY 2024
COOKERY NC II ISSUED BY:
PREPARE MEAT
DISHES

(EVIDENCE DEVELOPED BY: REVISION #.

` PLAN) MS. KIMBERLY M.
PATES
 1. Given the necessary tools, materials, instrument and equipment, you are
required to perform the following within three (3) hours in a accordance
with the job requirements:

 Perform Mise En Place

 Perform mise en place before performing the job

 Follow the procedure and ingredients prescribe in the recipe?

 Execute steps/procedures correctly?

2. The assessment shall be based on the units of competency in the

Training Regulations and the Evidence Plan and shall focus on the
following evidence below:
 Demonstration/observation with oral questioning
 Interview
 Written Test

The final assessment shall be the responsibility of your Accredited Assessor.

At the end of the assessment, your assessor will provide feedback on the
result of the assessment. The feedback shall indicate whether you are:

 COMPETENT

 NOT YET COMPETENT

DATE DEVELOPED: DOCUMENT NO.

JANUARY 2024
COOKERY NC II ISSUED BY:
PREPARE MEAT
DISHES

(EVIDENCE DEVELOPED BY: REVISION #.

` PLAN) MS. KIMBERLY M.
PATES
 Performance Rating Sheet
Candidate Name

Assessor Name

Competency Based Assessment

Qualification Cookery NC II

Date of Assessment

Time of Assessment

Instruction for Demonstration: Follow the specific instruction in

performing the different tasks.

Performance Test Preparing Variety Of Meat Dishes

And Select Suitable Meats And
Ingredients

OBSERVATION AND Please check to show evidence is

DEMONSTRATION demonstrated

CRITERIA
YES NO
Did you….
Use recommended PPE uniform during demonstration?
Perform mise en place before making sandwiches?
Select suitable bases from a range of bread types?
Did you select the proper tools, materials, and equipment
in performing the job sheet?
Perform the entire task sheet required in this module?
Execute the steps/procedures correctly?
Follow proper food handling practices?
Observe and maintain workplace safety?
Observe factors in plating?

Satisfactory Not Satisfactory

DATE DEVELOPED: DOCUMENT NO.

JANUARY 2024
COOKERY NC II ISSUED BY:
PREPARE MEAT
DISHES

(EVIDENCE DEVELOPED BY: REVISION #.

` PLAN) MS. KIMBERLY M.
PATES
 Assessor’s Signiture Trainer’s Signature

DATE DEVELOPED: DOCUMENT NO.

JANUARY 2024
COOKERY NC II ISSUED BY:
PREPARE MEAT
DISHES

(EVIDENCE DEVELOPED BY: REVISION #.

` PLAN) MS. KIMBERLY M.
PATES
 QUESTIONING TOOL
Questions to probe the candidate’s underpinning Satisfactory
knowledge response
Extension/Reflection Questions Yes No
1. What is the first thing you do before you start working
with food?
 
Answer: Always wash hands with warm water and soap
for 20 seconds before and after handling food.
2. What do you think is the importance of performing mise
en place?
Answer: To be organized and prepared in the kitchen saves  
time and frustration
3. What is the importance of software application?

Answer: It performs specific personal, business, or scientific  

processing tasks, such as payroll, processing, human
resource management, or inventory management.
Safety Questions
4. When working in the kitchen, why do you need to  
always keep your mind on your work?

Answer: People who let their attention wander are a hazard

to themselves and others around them. Lack of interest,
personal problems, and distraction by others can all lead
to serious accidents in the kitchen.
5. When using electrical power equipment, what are the  
things that we should consider?

Answer: Always follow the manufacturer’s instructions

and recommendations. Do not wear rings, a wristwatch, or
a tie when operating electrical power equipment.

DATE DEVELOPED: DOCUMENT NO.

JANUARY 2024
COOKERY NC II ISSUED BY:
PREPARE MEAT
DISHES

(EVIDENCE DEVELOPED BY: REVISION #.

` PLAN) MS. KIMBERLY M.
PATES
 Contingency Questions
6. What will you do if there are foods left out at room  
temperature for more than two hours?

Answer: Discard any food left out at room temperature for

more than 2 hours

DATE DEVELOPED: DOCUMENT NO.

JANUARY 2024
COOKERY NC II ISSUED BY:
PREPARE MEAT
DISHES

(EVIDENCE DEVELOPED BY: REVISION #.

` PLAN) MS. KIMBERLY M.
PATES
 7. What will you do if your gas range is full of moist and  
spoiled on top?

Answer: Wipe a clean rag using salt and baking soda

8. What action do you take if chemical gets into your eye?  

Answer: Wash immediately with clear water

Job Role/Environment Questions  
9. How can you contribute for environmental safety in  
terms of cooking?

Answer: To put the waste in a proper waste disposal

10. How can you preserve the environmental safety in  

terms of cooking?

Answer: By selecting the right materials and equipment to

be used during the operation that cannot harm the
surroundings

11. How do you describe your responsibility as a trainee in  

keeping your tools, equipment and materials maintain
to their normal operation?
,
Answer: The trainee should follow the procedures on the
proper use of the tools, materials, and equipment under
normal operating conditions. In case the work is done,
return all tools, materials, and equipment in their
respective storage for safe keeping.

Rules and Regulations  

DATE DEVELOPED: DOCUMENT NO.

JANUARY 2024
COOKERY NC II ISSUED BY:
PREPARE MEAT
DISHES

(EVIDENCE DEVELOPED BY: REVISION #.

` PLAN) MS. KIMBERLY M.
PATES
 12. Are you allowed to work in the workplace/laboratory  
even if is NOT your scheduled working hours? Why?

Answer: No, because we have a specific period of time that

scheduled for us to go in workplace.

DATE DEVELOPED: DOCUMENT NO.

JANUARY 2024
COOKERY NC II ISSUED BY:
PREPARE MEAT
DISHES

(EVIDENCE DEVELOPED BY: REVISION #.

` PLAN) MS. KIMBERLY M.
PATES
 13. Are you allowed to work while under the influence of  
drugs or alcohol?

Answer: No. Never work while under the influence of drugs

or alcohol, as you are a hazard to yourself and your co-
workers.

14. What do you need to do in order to provide safety in  

your workplace?
Answer: Keep your workplace clean and tidy (implement
5S).
15. What should you observe before, during and after  
laboratory work?
Answer: Be prepared for your work in the laboratory. Read
all procedures thoroughly before entering the laboratory.
Follow all written and verbal instructions carefully. If you
do not understand a direction or part of a procedure, ask
your trainer before proceeding with the activity. Labels and
equipment instructions must be read carefully before use.
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory
Date:
Name of students/trainee:
Signature:

DATE DEVELOPED: DOCUMENT NO.

JANUARY 2024
COOKERY NC II ISSUED BY:
PREPARE MEAT
DISHES

(EVIDENCE DEVELOPED BY: REVISION #.

` PLAN) MS. KIMBERLY M.
PATES
 Inventory of Training Resources
Resources for presenting instruction

 Print Resources As per TR As per Remarks

Inventory

CBLM 25 Copies 18 Copies For

production

TR 4 Copies 4 Copies Complete

 Non-Print Resources As per TR As per Remarks

Inventory

Video presentation 1 copy 1 copy Complete

Power point presentation 16 copies 16 copies Complete

Baine Marie 1 unit 1 unit Complete

Computer 10 units 10 units Complete

LCD Projector 10 units 10 units Complete

Whiteboard 2 units 2 units Complete

Slicers 1 1 Complete

Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.

DATE DEVELOPED: DOCUMENT NO.

JANUARY 2024
COOKERY NC II ISSUED BY:
PREPARE MEAT
DISHES

(EVIDENCE DEVELOPED BY: REVISION #.

` PLAN) MS. KIMBERLY M.
PATES
 Table of Specifications

Objective/ Content Knowledge Comprehension Application # of

Area /Topics items/
% of
test
Perform Mise’ en 5% 5% 10% 20%
place
Cook meat cuts for 5% 5% 5% 30%
service.

Present meat cuts 5% 5% 10 20

for service % %

Store meat 15% 15% 15 25

% %
TOTAL 30% 30% 55 10
% 0%

# of
items/
TEST ITEM DISTRIBUTION % of
test %
Objective/Content
Area/Topics
Knowledge Comprehension Application
Perform Mise’ en 1 1 2 4 30%
Place
Cook meat cuts for 1 2 3 6 20%
service

Present meat cuts 1 1 2 4 30%

for service

DATE DEVELOPED: DOCUMENT NO.

JANUARY 2024
COOKERY NC II ISSUED BY:
PREPARE MEAT
DISHES

(EVIDENCE DEVELOPED BY: REVISION #.

` PLAN) MS. KIMBERLY M.
PATES
 Store meat 2 1 3 6 20%

TOTAL 5 5 10 20 100
%

TRAINING ACTIVITY MATRIX

Training Train Facilities, Venue Dat Remarks

Activity/Task ee Tools and (Works e
Equipmen tation and
t / Area) Tim
e
 Prepare  Working  The trainer
the area table cleaned the
/Assemble  Tools Cooker training area,
Facilities and and y checked and
Equipment/ utensils NCII arranged the
Tools  Personal Trainin needed tools for
Protective g today’s session.
Equipment Area

 Opening   Old trainees were

Prayer Attendanc Contex requested to
 Checking of e sheet tual  conduct the
Attendance Micropho Learni plenary session
 Ice Breaker ne ng  Old Trainees were
 Recap  Sound Area requested to
system/  report to their
component assigned task.
 Checking of
attendance was
 conducted by the
trainer

 Orientation  LCD
on CBT Projecto  New trainees were
Delivery r oriented concerning

DATE DEVELOPED: DOCUMENT NO.

JANUARY 2024
COOKERY NC II ISSUED BY:
PREPARE MEAT
DISHES

(EVIDENCE DEVELOPED BY: REVISION #.

` PLAN) MS. KIMBERLY M.
PATES
  Laptop to Training Needs
 Microp Contex Analysis (TNA) and
hone tual Competency-Based
 Sound Learni Training and
 system ng instructed to
/ Area report the following
compon day for the start of
ent their training.
 Pens
 Sheet of
paper

Unit of Competency: Prepare Meat Dishes

Learning Outcome : Preparation of Meat Dishes

Perform CBLM Learning The trainees

Mise En Resource read information
Place Area sheet no. 8.1-2
on the CBLM,
answered self-
check no. 8.1-2
and compared
their answer to
the answer key
answer key no.
8.5-2.

Cook meat  VCD Player Computer  The trainees

cuts for  VCD file Laboratory viewed the
service  Monitor Area video
 Personal presentation
Computer on methods of
 Laptop cooking eggs
 Speaker, and answered
 Projector oral questioning
 Projector perfectly
screen

DATE DEVELOPED: DOCUMENT NO.

JANUARY 2024
COOKERY NC II ISSUED BY:
PREPARE MEAT
DISHES

(EVIDENCE DEVELOPED BY: REVISION #.

` PLAN) MS. KIMBERLY M.
PATES
 Present  gas range  The trainees
meat cuts  Ovens, observed the
for service  Microwaves trainer’s
 Grills and demonstration
griddles on preparing
 Deep fryers egg dishes.
 Salamanders Practical After
 Food Work Area demonstration
processors the trainer
 Blenders asked question
to the trainees
 Mixers
related to the
demonstration

 Slicers
 Pans
 Utensils
 Tilting fry
pan
 Steamers
 Baine Marie
 Mandoline

LUNCH BREAK
Store meat  gas range  The trainees
 Ovens, were given
 Microwaves time to
 Grills and practice and
griddles performed the
 Deep fryers task sheet for
 Salamanders Practical return
 Food Work Area demonstration
processors and
 Blenders compared
Mixers their

DATE DEVELOPED: DOCUMENT NO.

JANUARY 2024
COOKERY NC II ISSUED BY:
PREPARE MEAT
DISHES

(EVIDENCE DEVELOPED BY: REVISION #.

` PLAN) MS. KIMBERLY M.
PATES
  Slicers performance
 Pans to the
 Utensils performance
 Tilting fry criteria
pan checklist.
 Steamers Their
 Baine Marie performances
 Mandoline were updated
on the
achievement
chart

Institutional  gas range Institutional  The trainee

Assessment  Ovens, Assessment took the
 Microwaves Area institutional
Unit of  Grills and assessment on
Competency: griddles Preparing egg
Preparing  Deep fryers dishes.
Meat Dishes She/he was
rated
competent
and his/her
performance

Prepared By: Noted: Noted:

Approved:

___________________ ___________________
_____________________

DATE DEVELOPED: DOCUMENT NO.

JANUARY 2024
COOKERY NC II ISSUED BY:
PREPARE MEAT
DISHES

(EVIDENCE DEVELOPED BY: REVISION #.

` PLAN) MS. KIMBERLY M.
PATES
 Trainer VIS VSA

DATE DEVELOPED: DOCUMENT NO.

JANUARY 2024
COOKERY NC II ISSUED BY:
PREPARE MEAT
DISHES

(EVIDENCE DEVELOPED BY: REVISION #.

` PLAN) MS. KIMBERLY M.
PATES