Professional Documents
Culture Documents
Characteristics
Characteristics
CHARACTERISTICS OF LEARNERS
Type of Business:
__________________________
Name of Business:
_________________________
Number of years: _______
Learning Style a. Visual – the visual learner takes
mental pictures
The visual learner will often lose
focus during long oral lectures,
especially if these are not
accompanied by drawings and
illustrations. The visual learner
takes mental pictures of information
given, so in order for this kind of
learner to retain information, oral or
written, presentations of new
information must contain diagrams
and drawings, preferably in color.
The visual learner can’t concentrate
with a lot of activity around him and
will focus better and learn faster in
a quiet study environment.
a. Financially challenged
b. Working student
Other needs: c. Single parent
d. Others ( please
specify)________________
QUALIFICATION: COOKERY NC II
Instruction:
BASIC COMPETENCIES:
Can I…?
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
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
BASIC COMPETENCIES
1.PARTICIPATE IN Submitted an
WORKPLACE authenticated
COMMUNICATION Certificate of Training copy of
Culinary Arts Certificate of
2. WORK IN TEAM employment
ENVIRONMENT Demonstration
3. PRACTICE CAREER Interview
PROFESSIONALISM Transcript of
4. PRACTICE Record
OCCUPATIONAL
HEALTH AND SAFETY
PROCEDURES
5. SOLVE/ADDRESS
GENERAL
WORKPLACE
PROBLEMS
6. PRACTICE
ENTREPRENEURIAL
SKILLS IN THE
WORKPLACE
7. CONTRIBUTE TO
WORKPLACE
INNOVATION
8. EXERCISE
EFFICIENT AND
EFFECTIVE
SUSTAINABLE
PRACTICES IN THE
WORKPLACE
9. PRESENT
RELEVANT
INFORMATIONS
COMMON COMPETENCIES
1.DEVELOP AND Submitted an
UPDATE INDUSTRY authenticated
KNOWLEDGE copy of
2.OBSERVE Certificate of Training Certificate of
WORKPLACE Culinary Arts employment
HYGIENE Demonstration
PROCEDURES Interview
Transcript of
3. PERFORM Record
COMPUTER
OPERATIONS
4. PERFORM
WORKPLACE AND
SAFETY PRACTICES
5.PROVIDE
EFFECTIVE
CUSTOMER SERVICE
CORE COMPETENCIES
BASIC COMPETENCIES
1.PARTICIPATE IN PARTICIPATE IN
WORKPLACE WORKPLACE
COMMUNICATION COMMUNICATION
CORE COMPETENCIES
1.CLEAN AND MAINTAIN
1.CLEAN AND KITCHEN PREMISES
MAINTAIN KITCHEN
PREMISES Clean, sanitize and
store equipment
1.1 Clean, sanitize and Clean and sanitize
store equipment premises
1.2 Clean and sanitize Dispose of waste
premises
1.3 Dispose of waste
6. PREPARE MEAT
LO 6.3 Present meat cuts DISHES 4 hours
for service
7. PREPARE
LO 7.2 Prepare vegetable VEGETABLES 18 hours
dishes DISHES
12. PREPARE
LO 12.2 Prepare desserts DESSERTS 18 hours
and sweet sauces