Training Activity Matrix

COOKERY NC II

Facilities/Tools Venue (Work Date and

Training Activity Trainee Remarks
and Equipment Station/Area) Time

Unit of Competency#1: CLEAN AND MAINTAIN KITCHEN PREMISES

L.O. 1: Clean, Sanitize and Store Equipment and Supplies
Learning
Orientation Module Taken
Resource Area
Identifying the
different Tools and Learning
Pre-Test Taken
Equipment needed for Resource Area
Arib, Merry Rose G. each method cooking
Read Information Arreza, Shilamae
Sheet No. 1.1-1- Why Cabrera, Lea Grace
is a Clean Kitchen Caday, Jay R.
Crisologo, Charibel Accomplished
Important?
Answer Self-Check Cresencio, Flordelyn
No. 1.1-1 Balinton, Ritzen
July/2/18
Read Information Fran, Jovil
8:00am-
Sheet No. 1.1-2- The Gamolo, Lady Nickar
5:00pm
Cleaning Process Horlador, Archer Joy Accomplished
Fernandez, Genevieve Learning
Answer Self-Check CBLM on COOKERY
Parilla, Ruth Dyan Resource Area
No. 1.1-2 NC II
Read Information Pineda, Katherine Jean
Sheet No. 1.1-3- The Tautho, lady Mae
Cleaning Equipment Luig, Maria Eleanor Accomplished
Answer Self-Check .
No. 1.1-3
Read Information
Sheet No. 1.1-4-
Accomplished
Cleaning Products
Answer Self-Check
No. 1.1-4
Read Information
Sheet No. 1.1-5-
CBLM on COOKERY Learning
Cleaning Safely Accomplished
NC II Resource Area
Answer Self-Check
No. 1.1-5
L.O. 2: Clean and Sanitize Premises
Read Information Arib, Merry Rose G.
Sheet No. 1.2-1- The Arreza, Shilamae
Cleaning Schedule Cabrera, Lea Grace Accomplished
Answer Self-Check Caday, Jay R.
No. 1.2-1 Crisologo, Charibel
Read Information Cresencio, Flordelyn
Sheet No. 1.2-2- Balinton, Ritzen
July/3/18
Cleaning Procedure Fran, Jovil CBLM on COOKERY Learning Accomplished
8:00am-
Answer Self-Check Gamolo, Lady Nickar NC II Resource Area
5:00pm
No. 1.2-2 Horlador, Archer Joy
Fernandez, Genevieve
Read Information
Parilla, Ruth Dyan
Sheet No. 1.2-3- Pineda, Katherine Jean
Sorting Linen Tautho, lady Mae Accomplished
Answer Self-Check
Luig, Maria Eleanor
No. 1.2-3
L.O. 3: Dispose Waste
Arib, Merry Rose G.
Arreza, Shilamae
Cabrera, Lea Grace
Read Information Caday, Jay R.
Sheet No. 1.3-1- Safe Crisologo, Charibel July/3/18
CBLM on COOKERY Learning
Disposal Waste Cresencio, Flordelyn 8:00am- Accomplished
NC II Resource Area
Answer Self-Check Balinton, Ritzen 5:00pm
No. 1.3-1 Fran, Jovil
Gamolo, Lady Nickar
Horlador, Archer Joy
Fernandez, Genevieve
 Parilla, Ruth Dyan
Pineda, Katherine Jean
Tautho, lady Mae
Luig, Maria Eleanor

Self-Assessment
Guide, Assessment
Written Test Assessment Area Taken
Tool with Evidence
Plan

Facilities/Tools Venue (Work Date and

Training Activity Trainee Remarks
and Equipment Station/Area) Time
Unit of Competency#2: PREPARE STOCKS, SAUCES AND SOUP
L.O. 1: Prepare Stocks, Glazes and Sauces
Read Information
Sheet No. 2.1-1-
Types of Flavoring Arib, Merry Rose G.
Agents of Stocks Arreza, Shilamae Accomplished
and Its Ingredients Cabrera, Lea Grace
Answer Self-Check Caday, Jay R.
No. 2.1-1 Crisologo, Charibel
Read Information Balinton, Ritzen
Sheet No. 2.1-2- The Fran, Jovil July/4/18
CBLM on COOKERY Learning
Classification/Types Gamolo, Lady Nickar 8:00am-
NC II Resource Area Accomplished
of Stocks and Glazes Horlador, Archer Joy 5:00pm
Answer Self-Check Fernandez, Genevieve
No. 2.1-2 Parilla, Ruth Dyan
Read Information Pineda, Katherine Jean
Sheet No. 2.1-3- Tautho, lady Mae
Variety of Luig, Maria Eleanor
Accomplished
Seasonings and
Flavorings
Answer Self-Check
No. 2.1-3

Read Information
Sheet No. 2.1-4- Uses
of Flavorings
Agents, Stocks,
Accomplished
Glazes and
Seasonings
Answer Self-Check
No. 2.1-3
L.O. 2: Prepare Soups Required for Menu Items

Read Information
Sheet No. 2.2-1-
Variety of Soups
from Different Accomplished
Recipes Arib, Merry Rose G.
Answer Self-Check Arreza, Shilamae
No. 2.2-1 Cabrera, Lea Grace
Read Information Caday, Jay R.
Sheet No. 2.2-2- Crisologo, Charibel
Classification/Types Balinton, Ritzen
Accomplished
of Soups Fran, Jovil July/5/18
CBLM on COOKERY Learning
Answer Self-Check Gamolo, Lady Nickar 8:00am-
NC II Resource Area
No. 2.2-2 Horlador, Archer Joy 5:00pm
Read Information Fernandez, Genevieve
Sheet No. 2.2-3- Parilla, Ruth Dyan
Identifying and Pineda, Katherine Jean
Rectifying Common Tautho, lady Mae Accomplished
Problems on Soups Luig, Maria Eleanor
Answer Self-Check
No. 2.2-3
Read Information
Sheet No. 2.2-4- Accomplished
Culinary Terms on
Soups used in the
Industry
Answer Self-Check
No. 2.2-4
Read Information
Sheet No. 2.2-5-
Using Variety of
Stocks and Bases Accomplished
for Variety of Soups
Answer Self-Check
No. 2.2-5
Read Information
Sheet No. 2.2-6-
Principles and
Techniques in Accomplished
Producing Soups
Answer Self-Check
No. 2.2-6
L.O. 4: Store and Reconstitute Stocks, Sauces and Soups
Read Information
Arib, Merry Rose G.
Sheet No. 2.4-1-
Arreza, Shilamae
Hygienic Principles
Cabrera, Lea Grace
and Practices in
Caday, Jay R.
Storing and
Crisologo, Charibel Accomplished
Reconstituting
Balinton, Ritzen
Stocks, Sauces and
Fran, Jovil July/6/18
Soups CBLM on COOKERY Learning
Gamolo, Lady Nickar 8:00am-
Answer Self-Check NC II Resource Area
Horlador, Archer Joy 5:00pm
No. 2.4-1
Fernandez, Genevieve
Read Information
Parilla, Ruth Dyan
Sheet No. 2.4-2- The
Pineda, Katherine Jean
Procedures in
Tautho, lady Mae Accomplished
Storing and
Luig, Maria Eleanor
Reconstituting
Stocks, Sauces and
Soups
Answer Self-Check
No. 2.4-2
Read Information
Sheet No. 2.4-3-
Principles and
Techniques of
Storing Stocks and Accomplished
Sauces According to
Industry Standards
Answer Self-Check
No. 2.4-3
Read Information
Sheet No. 2.4-4-
Culinary Terms and
Sauces Used in the Accomplished
Industry
Answer Self-Check
No. 2.4-4
Self-Assessment
Guide, Assessment
Written Test Assessment Area Taken
Tool with Evidence
Plan

Facilities/Tools Venue (Work Date and

Training Activity Trainee Remarks
and Equipment Station/Area) Time
Unit of Competency #3: PREPARE APPETIZERS
L.O. 1: Perform Mise’ en Place
Read Information Arib, Merry Rose G. Learning
Sheet No. 3.1-1- Arreza, Shilamae Resource Area
CBLM on COOKERY July/9/18
Clean, Sanitize, and Cabrera, Lea Grace
NC II 8:00am- Accomplished
prepare tools, Caday, Jay R.
5:00pm
utensils and Crisologo, Charibel
equipment Balinton, Ritzen
Answer Self-Check Fran, Jovil
No. 3.1-1 Gamolo, Lady Nickar
Horlador, Archer Joy
Fernandez, Genevieve
Parilla, Ruth Dyan
Read Information
Pineda, Katherine Jean
Sheet No. 3.1-2-
Tautho, lady Mae
Identify Ingredients
Luig, Maria Eleanor Accomplished
Correctly
Answer Self-Check
No. 3.1-2
Read Information
Sheet No. 3.1-3-
Assemble
Learning
ingredients
Resource Area
according to CBLM on COOKERY July/9/18
correct sequence, NC II 8:00am- Accomplished
quality and 5:00pm
specification
required
Answer Self-Check
No. 3.1-3
Read Information Learning
Sheet No. 3.1-4- Resource Area
CBLM on COOKERY July/9/18
Thaw Frozen
NC II 8:00am- Accomplished
Ingredients
5:00pm
Answer Self-Check
No. 3.1-4
Read Information
Learning
Sheet No. 3.1-5-
Resource Area
Wash Raw CBLM on COOKERY July/9/18
Ingredients with NC II 8:00am- Accomplished
clean potable water 5:00pm
Answer Self-Check
No. 3.1-5
L.O. 2: Prepare Range of Appetizers
Read Information
Sheet No. 3.2-1-
Select correct
Accomplished
equipment
Learning
Answer Self-Check
CBLM on COOKERY Resource Area July/10/18
No. 3.2-1
NC II 8:00am-
Read Information
5:00pm
Sheet No. 3.2-2-
Select and Prepare
Accomplished
glazes
Answer Self-Check Arib, Merry Rose G.
No. 3.2-2 Arreza, Shilamae
Read Information Cabrera, Lea Grace
Sheet No. 3.2-3- Caday, Jay R.
utilize quality Crisologo, Charibel Learning
trimmings and Balinton, Ritzen CBLM on COOKERY Resource Area July/10/18
leftovers Fran, Jovil NC II 8:00am- Accomplished
Answer Self-Check Gamolo, Lady Nickar 5:00pm
No. 3.2-3 Horlador, Archer Joy
Fernandez, Genevieve
Parilla, Ruth Dyan
Read Information Pineda, Katherine Jean
Sheet No. 3.2-4- Tautho, lady Mae
Taste and season Luig, Maria Eleanor Learning
appetizers CBLM on COOKERY Resource Area July/10/18
Answer Self-Check NC II 8:00am- Accomplished
No. 3.2-4 5:00pm

Read Information
Sheet No. 3.2-5- CBLM on COOKERY July/10/18
Present and store NC II Learning 8:00am- Accomplished
variety of cheese Resource Area 5:00pm
Answer Self-Check
No. 3.2-5

Read Information
Sheet No. 3.2-6-
Present appetizers Learning
attractively and CBLM on COOKERY Resource Area July/10/18
using sanitary NC II 8:00am- Accomplished
practices 5:00pm
Answer Self-Check
No. 3.2-6

Read Information
Sheet No. 3.2-7-
Select suitable Learning
plate for plating CBLM on COOKERY Resource Area July/10/18
Answer Self-Check NC II 8:00am- Accomplished
No. 3.2-7 5:00pm

L.O. 3: Present a Range of Appetizers

Read Information Arib, Merry Rose G.
Sheet No. 3.3-1- Arreza, Shilamae
Present Hot and Cabrera, Lea Grace
Cold Appetizers Caday, Jay R.
Including Garnishes Crisologo, Charibel
July/11/18
and Balinton, Ritzen CBLM on COOKERY Learning
8:00am- Accomplished
Accompaniments Fran, Jovil NC II Resource Area
5:00pm
According to Gamolo, Lady Nickar
enterprise Horlador, Archer Joy
Standards Fernandez, Genevieve
Answer Self-Check Parilla, Ruth Dyan
No. 3.3-1 Pineda, Katherine Jean
 Tautho, lady Mae
Luig, Maria Eleanor

L.O. 3: Present a Range of Appetizers

Read Information
Sheet No. 3.4-1-
Store Appetizers
Including Garnishes
Accomplished
and
Accompaniments
Answer Self-Check
No. 3.4-1
Read Information
Sheet No. 3.4-2-
Store Appetizers
Including Garnishes
Accomplished
and
Accompaniments
Answer Self-Check Arib, Merry Rose G. July/11/18
CBLM on COOKERY Learning
No. 3.4-2 Arreza, Shilamae 8:00am-
NC II Resource Area
Read Information Cabrera, Lea Grace 5:00pm
Sheet No. 3.4-2- Caday, Jay R.
Store in Crisologo, Charibel
Appropriate Balinton, Ritzen Accomplished
Containers Fran, Jovil
Answer Self-Check Gamolo, Lady Nickar
No. 3.4-2 Horlador, Archer Joy
Read Information Fernandez, Genevieve
Sheet No. 3.4-3- Parilla, Ruth Dyan
Labeling, Storage Pineda, Katherine Jean
Accomplished
Containers Tautho, lady Mae
Answer Self-Check Luig, Maria Eleanor
No. 3.4-3
Read Information
Accomplished
Sheet No. 3.4-4-
Ensure Economic
Viability of
Preparation and
Holding Quantities
Answer Self-Check
No. 3.4-4
Self-Assessment
Guide, Assessment
Written Test Assessment Area Taken
Tool with Evidence
Plan

Facilities/Tools Venue (Work Date and

Training Activity Trainee Remarks
and Equipment Station/Area) Time
Unit of Competency#4: PREPARE SALADS AND DRESSINGS

L.O. 1: Perform Mise’ en Place

Read Information Arib, Merry Rose G.
Sheet No. 4.1-1- Arreza, Shilamae
Select Ingredient to Cabrera, Lea Grace
Make Requirement Caday, Jay R.
Answer Self-Check Crisologo, Charibel
No. 4.1-1 Balinton, Ritzen
Fran, Jovil July/12/18
CBLM on COOKERY Learning
Gamolo, Lady Nickar 8:00am- Accomplished
NC II Resource Area
Horlador, Archer Joy 5:00pm
Fernandez, Genevieve
Parilla, Ruth Dyan
Pineda, Katherine Jean
Tautho, lady Mae
Luig, Maria Eleanor

L.O. 2: Prepare Variety of Salads and Dressings

Read Information Arib, Merry Rose G. CBLM on COOKERY July/12/18

Accomplished
Sheet No. 4.2-1- Arreza, Shilamae NC II 8:00am-
Prepare Salads to Cabrera, Lea Grace Learning 5:00pm
Enterprise Caday, Jay R. Resource Area
Standards Including Crisologo, Charibel
Nutritional and Balinton, Ritzen
Eating Qualities Fran, Jovil
Answer Self-Check Gamolo, Lady Nickar
No. 4.2-1 Horlador, Archer Joy
Read Information Fernandez, Genevieve
Sheet No. 4.2-2- Parilla, Ruth Dyan
Prepare Garnishes Pineda, Katherine Jean
and Tautho, lady Mae Accomplished
Accompaniments Luig, Maria Eleanor
Answer Self-Check
No. 4.2-2
L.O. 3: Present Variety of Salads and Dressings

Arib, Merry Rose G.

Arreza, Shilamae
Cabrera, Lea Grace
Caday, Jay R.
Read Information
Crisologo, Charibel
Sheet No. 4.3-1-
Balinton, Ritzen
Present Salads
Fran, Jovil July/11/18
Including Garnishes CBLM on COOKERY Learning
Gamolo, Lady Nickar 8:00am- Accomplished
and NC II Resource Area
Horlador, Archer Joy 5:00pm
Accompaniments
Fernandez, Genevieve
Answer Self-Check
Parilla, Ruth Dyan
No. 4.3-1
Pineda, Katherine Jean
Tautho, lady Mae
Luig, Maria Eleanor

L.O. 4: Store Salads and Dressings

Read Information Arib, Merry Rose G. July/11/18
CBLM on COOKERY
Sheet No. 4.4-1- Arreza, Shilamae 8:00am- Accomplished
NC II
Store Salads Cabrera, Lea Grace Learning 5:00pm
Including Garnishes Caday, Jay R. Resource Area
and Crisologo, Charibel
Accompaniments Balinton, Ritzen
Answer Self-Check Fran, Jovil
No. 4.4-1 Gamolo, Lady Nickar
Horlador, Archer Joy
Fernandez, Genevieve
Parilla, Ruth Dyan
Pineda, Katherine Jean
Tautho, lady Mae
Luig, Maria Eleanor

Self-Assessment
Guide, Assessment
Written Test Assessment Area Taken
Tool with Evidence
Plan

Facilities/Tools Venue (Work Date and

Training Activity Trainee Remarks
and Equipment Station/Area) Time
Unit of Competency#5: PREPARE SANDWICHES
L.O. 1: Perform Mise’ en Place
L.O. 2: Present Variety of Salads and Dressings
Read Information
Sheet No. 5.2-1-
Prepare a Selection
of Hot and Cold Accomplished
Sandwiches July/12/18
CBLM on COOKERY Learning
Answer Self-Check 8:00am-
NC II Resource Area
No. 5.2-1 5:00pm
Read Information Arib, Merry Rose G.
Sheet No. 5.2-2- Arreza, Shilamae
Accomplished
Prepare a Variety of Cabrera, Lea Grace
Spreads and Caday, Jay R.
Fillings Using Crisologo, Charibel
Standard Recipes Balinton, Ritzen
Answer Self-Check Fran, Jovil
No. 5.2-2 Gamolo, Lady Nickar
Read Information Horlador, Archer Joy
Sheet No. 5.2-3- Use Fernandez, Genevieve
a Selection of Parilla, Ruth Dyan
Accomplished
Bread and Bases Pineda, Katherine Jean
Answer Self-Check Tautho, lady Mae
No. 5.2-3 Luig, Maria Eleanor
Read Information
Sheet No. 5.2-4-
Select and Use
Equipment and
Accomplished
Utensils
Appropriately
Answer Self-Check
No. 5.2-4
Read Information
Sheet No. 5.2-5-
Prepare Sandwiches
in a Logical Manner
and Within Accomplished
Industry Realistic
Time Frame
Answer Self-Check
No. 5.2-5
Read Information
Sheet No. 5.2-6-
Appropriately Use
Products and
Accomplished
Minimize Wastage
Answer Self-Check
No. 5.2-6
L.O. 3: Present a Variety of Salads and Dressings
Read Information
Sheet No. 5.3-1-
Present and
Arib, Merry Rose G. Accomplished
Sandwiches
Answer Self-Check Arreza, Shilamae
No. 5.3-1- Cabrera, Lea Grace
Caday, Jay R.
Read Information
Crisologo, Charibel
Sheet No. 5.3-2-
Balinton, Ritzen
Work Within
Fran, Jovil Accomplished
Timelines
Gamolo, Lady Nickar
Answer Self-Check
Horlador, Archer Joy
No. 5.3-2- July/12/18
Fernandez, Genevieve CBLM on COOKERY Learning
Read Information 8:00am-
Parilla, Ruth Dyan NC II Resource Area
Sheet No. 5.3-3- 5:00pm
Pineda, Katherine Jean
Prepare Garnishes
Tautho, lady Mae
and Accomplished
Luig, Maria Eleanor
Accompaniments
Answer Self-Check
No. 5.3-3-
Read Information
Sheet No. 5.3-4-
Package
Accomplished
Sandwiches
Answer Self-Check
No. 5.3-4-
L.O. 4: Store Sandwiches
Read Information Arib, Merry Rose G.
Sheet No. 5.4-1- Arreza, Shilamae
Storing Different Cabrera, Lea Grace
Kinds of Caday, Jay R. July/12/18 Accomplished
CBLM on COOKERY Learning
Sandwiches Crisologo, Charibel 8:00am-
NC II Resource Area
Answer Self-Check Balinton, Ritzen 5:00pm
No. 5.4-1- Fran, Jovil
Read Information Gamolo, Lady Nickar
Accomplished
Sheet No. 5.4-2- Horlador, Archer Joy
Sandwiches, Fernandez, Genevieve
Fillings, and Parilla, Ruth Dyan
Spreads are Pineda, Katherine Jean
Correctly Labelled Tautho, lady Mae
Answer Self-Check Luig, Maria Eleanor
No. 5.4-2-
Read Information
Sheet No. 5.4-3-
Store in Correct
Conditions to
Accomplished
Maintain Freshness
and Quality
Answer Self-Check
No. 5.4-3-
Self-Assessment
Guide, Assessment
Written Test Assessment Area Taken
Tool with Evidence
Plan

Facilities/Tools Venue (Work Date and

Training Activity Trainee Remarks
and Equipment Station/Area) Time
Unit of Competency#6: PREPARE MEAT DISHES
L.O. 1: Perform Mise’ en Place
Read Information
Sheet No. 6.1-1-
Identify and Select
Suppliers for
Accomplished
Purchasing of Arib, Merry Rose G. July/13/18
CBLM on COOKERY Learning
Products Arreza, Shilamae 8:00am-
NC II Resource Area
Answer Self-Check Cabrera, Lea Grace 5:00pm
No. 6.1-1- Crisologo, Charibel
Read Information Balinton, Ritzen
Sheet No. 6.1-2- Fran, Jovil Accomplished
Identify the Gamolo, Lady Nickar
Primary and Horlador, Archer Joy
Secondary Meat Fernandez, Genevieve
Cuts Parilla, Ruth Dyan
Answer Self-Check Pineda, Katherine Jean
No. 6.1-2- Tautho, lady Mae
Read Information Luig, Maria Eleanor
Sheet No. 6.1-3-
Identify
Commercial
Accomplished
Establishment cuts’
Specifications
Answer Self-Check
No. 6.1-3-
Read Information
Sheet No. 6.1-4-
Identify Varieties of
Meats Used Accomplished
Commercially
Answer Self-Check
No. 6.1-4-
Read Information
Sheet No. 6.1-5-
Identification and
Accomplished
Use of Equipment
Answer Self-Check
No. 6.1-5-
Read Information
Sheet No. 6.1-6-
Prepare Ready for
Accomplished
Service
Answer Self-Check
No. 6.1-6-
L.O. 2: Cook Meat Cuts for Service
Read Information Arib, Merry Rose G. CBLM on COOKERY July/13/18 Accomplished
Sheet No. 6.2-1- Arreza, Shilamae NC II 8:00am-
Minimize Wastage Cabrera, Lea Grace Learning 5:00pm
Through Freshness Crisologo, Charibel Resource Area
and Correct Balinton, Ritzen
Purchasing Fran, Jovil
Answer Self-Check Gamolo, Lady Nickar
No. 6.2-1- Horlador, Archer Joy
Read Information Fernandez, Genevieve
Sheet No. 6.2-2- Parilla, Ruth Dyan
Identify Costs Pineda, Katherine Jean
Through Yields Tautho, lady Mae Accomplished
Testing Luig, Maria Eleanor
Answer Self-Check
No. 6.2-2-
Read Information
Sheet No. 6.2-3-
Divide the Cost of
the Meat by the Accomplished
Number of Serves
Answer Self-Check
No. 6.2-3-
Read Information
Sheet No. 6.2-4-
Prepare and Portion
Cuts to Enterprise Accomplished
Requirements
Answer Self-Check
No. 6.2-4-
L.O 3: Present Meat Cuts for Service
Read Information Arib, Merry Rose G.
Sheet No. 6.3-1- Arreza, Shilamae
July/13/18
Present Meat Cabrera, Lea Grace CBLM on COOKERY Learning
8:00am- Accomplished
Dishes Attractively, Crisologo, Charibel NC II Resource Area
5:00pm
Hygienically, Balinton, Ritzen
Logically, and Fran, Jovil
sequentially Gamolo, Lady Nickar
Answer Self-Check Horlador, Archer Joy
No. 6.3-1- Fernandez, Genevieve
Read Information Parilla, Ruth Dyan
Sheet No. 6.3-2- Use Pineda, Katherine Jean
Select Suitable Tautho, lady Mae
Plate for Plating the Luig, Maria Eleanor Accomplished
Meat Dishes
Answer Self-Check
No. 6.3-2-
L.O. 4: Store meat
Read Information
Sheet No. 6.4-1-
Utilize Trimmings
Accomplished
and Leftovers
Answer Self-Check
No. 6.4-1 Arib, Merry Rose G.
Read Information Arreza, Shilamae
Sheet No. 6.4-2- Cabrera, Lea Grace
Store Fresh and Crisologo, Charibel
Cryovac-packed Balinton, Ritzen Accomplished
meats Fran, Jovil
July/13/18
Answer Self-Check Gamolo, Lady Nickar CBLM on COOKERY Learning
8:00am-
No. 6.4-2 Horlador, Archer Joy NC II Resource Area
5:00pm
Read Information Fernandez, Genevieve
Sheet No. 6.4-3- Use Parilla, Ruth Dyan
and store in Pineda, Katherine Jean
required containers Tautho, lady Mae
to maintain Luig, Maria Eleanor Accomplished
freshness, quality
and taste
Answer Self-Check
No. 6.4-3
Read Information
Accomplished
Sheet No. 6.4-4-
Store meat in
accordance with
FIFO
Answer Self-Check
No. 6.4-4
Self-Assessment
Guide, Assessment
Written Test Assessment Area Taken
Tool with Evidence
Plan

Facilities/Tools Venue (Work Date and

Training Activity Trainee Remarks
and Equipment Station/Area) Time
Unit of Competency#7: PREPARE VEGETABLE DISH
L.O. 1: Perform mise’ en Place
Read Information
Sheet No. 7.1-1-
Clean, Sanitize and Arib, Merry Rose G.
Prepare the Tools, Arreza, Shilamae
Accomplished
Untensils and Cabrera, Lea Grace
Equipments Crisologo, Charibel
Answer Self-Check Balinton, Ritzen
July/16/18
No. 7.1-1 Fran, Jovil CBLM on COOKERY Learning
8:00am-
Read Information Gamolo, Lady Nickar NC II Resource Area
5:00pm
Sheet No. 7.1-2- Horlador, Archer Joy
Identify and Fernandez, Genevieve
Prepare correct Parilla, Ruth Dyan
Accomplished
ingredients for the Pineda, Katherine Jean
recipe Tautho, lady Mae
Answer Self-Check Luig, Maria Eleanor
No. 7.1-2
L.O. 2: Prepare Vegetable Dishes
Read Information Arib, Merry Rose G.
Sheet No. 7.2-2- Arreza, Shilamae
Present vegetable Cabrera, Lea Grace
uniformly cut Crisologo, Charibel
Answer Self-Check Balinton, Ritzen
No. 7.2-2 Fran, Jovil
Gamolo, Lady Nickar Accomplished
Horlador, Archer Joy
Fernandez, Genevieve
Parilla, Ruth Dyan
Pineda, Katherine Jean
Tautho, lady Mae
Luig, Maria Eleanor July/16/18
CBLM on COOKERY Learning
Read Information Arib, Merry Rose G. 8:00am-
NC II Resource Area
Sheet No. 7.2-3- Arreza, Shilamae 5:00pm
Present vegetable Cabrera, Lea Grace
Dishes Attractively, Crisologo, Charibel
Hygienically, Balinton, Ritzen
Logically, and Fran, Jovil
sequentially Gamolo, Lady Nickar
Accomplished
Answer Self-Check Horlador, Archer Joy
No. 7.2-3 Fernandez, Genevieve
Parilla, Ruth Dyan
Pineda, Katherine Jean
Tautho, lady Mae
Luig, Maria Eleanor

L.O 4: Store Vegetable Dishes

Read Information Arib, Merry Rose G.
Sheet No. 7.4-1- Arreza, Shilamae
Utilize Trimmings Cabrera, Lea Grace July/16/18
CBLM on COOKERY Learning Accomplished
and Leftovers Crisologo, Charibel 8:00am-
NC II Resource Area
Answer Self-Check Balinton, Ritzen 5:00pm
No. 7.4-1 Fran, Jovil
Read Information Gamolo, Lady Nickar Accomplished
Sheet No. 7.4-2- Horlador, Archer Joy
Store meat in Fernandez, Genevieve
accordance with Parilla, Ruth Dyan
FIFO Pineda, Katherine Jean
Answer Self-Check Tautho, lady Mae
No. 7.4-2 Luig, Maria Eleanor
Self-Assessment
Guide, Assessment
Written Test Assessment Area Taken
Tool with Evidence
Plan

Facilities/Tools Venue (Work Date and

Training Activity Trainee Remarks
and Equipment Station/Area) Time
Unit of Competency#8: PREPARE EGG DISHES
L.O. 1: Perform Mise En Place
Read Information
Sheet No. 8.1-1-
Clean, Sanitize and Arib, Merry Rose G. July/17/18
Prepare the Tools, Arreza, Shilamae CBLM on COOKERY Learning
8:00am- Accomplished
Untensils and Cabrera, Lea Grace NC II Resource Area
5:00pm
Equipments Crisologo, Charibel
Answer Self-Check Balinton, Ritzen
No. 8.1-1 Fran, Jovil
Read Information Gamolo, Lady Nickar
Sheet No. 8.1-2- Horlador, Archer Joy
Clean, Sanitize and Fernandez, Genevieve
Prepare the Tools, Parilla, Ruth Dyan
Untensils and Pineda, Katherine Jean
Equipments Tautho, lady Mae
Answer Self-Check Luig, Maria Eleanor
No. 8.1-2
Read Information CBLM on COOKERY July/17/18
Accomplished
Sheet No. 8.1-3- NC II 8:00am-
Clean, Sanitize and Learning 5:00pm
Prepare the Tools, Resource Area
Untensils and
Equipments
Answer Self-Check
No. 8.1-3
L.O 2: Prepare and Cook Egg Dishes

Read Information
Sheet No. 8.2-1-
Prepare Egg Dishes
according to
Standard Recipes
July/17/18
and based on CBLM on COOKERY Learning
8:00am- Accomplished
clients NC II Resource Area
Arib, Merry Rose G. 5:00pm
requirements using
Arreza, Shilamae
range of cooking
Cabrera, Lea Grace
method
Crisologo, Charibel
Answer Self-Check
Balinton, Ritzen
No. 8.2-1
Fran, Jovil
Read Information
Gamolo, Lady Nickar
Sheet No. 8.2-2-
Horlador, Archer Joy
Select and Prepare
Fernandez, Genevieve
Sauces and July/17/18
Parilla, Ruth Dyan CBLM on COOKERY Learning
Accompaniments 8:00am- Accomplished
Pineda, Katherine Jean NC II Resource Area
specific to egg 5:00pm
Tautho, lady Mae
preparations
Luig, Maria Eleanor
Answer Self-Check
No. 8.2-2
Read Information
Sheet No. 8.2-3-
July/17/18
Taste and Season CBLM on COOKERY Learning
8:00am- Accomplished
cook dishes NC II Resource Area
5:00pm
Answer Self-Check
No. 8.2-3
Read Information
Sheet No. 8.2-4-
Follow workplace
safety and Hygienic
Procedure
Answer Self-Check
No. 8.2-4
L.O. 3: Present Egg Dishes

Read Information
Sheet No. 8.3-1-
July/17/18
Select suitable CBLM on COOKERY Learning
8:00am- Accomplished
plates NC II Resource Area
Arib, Merry Rose G. 5:00pm
Answer Self-Check
Arreza, Shilamae
No. 8.3-1
Cabrera, Lea Grace
Read Information
Crisologo, Charibel
Sheet No. 8.3-2-
Balinton, Ritzen
Present eggs
Fran, Jovil
Hygienically and July/17/18
Gamolo, Lady Nickar CBLM on COOKERY Learning
attractively using 8:00am- Accomplished
Horlador, Archer Joy NC II Resource Area
garnishes and side 5:00pm
Fernandez, Genevieve
dishes
Parilla, Ruth Dyan
Answer Self-Check
Pineda, Katherine Jean
No. 8.3-2
Tautho, lady Mae
Read Information
Luig, Maria Eleanor
Sheet No. 8.3-3-
July/17/18
Observe factors in CBLM on COOKERY Learning
8:00am- Accomplished
plating dishes NC II Resource Area
5:00pm
Answer Self-Check
No. 8.3-3
L.O. 4: Store Egg Dishes
Read Information Arib, Merry Rose G.
July/17/18
Sheet No. 8.4-1- Arreza, Shilamae CBLM on COOKERY
8:00am- Accomplished
Store fresh and Cabrera, Lea Grace NC II Learning
5:00pm
processed eggs at Crisologo, Charibel Resource Area
correct temperature Balinton, Ritzen
Answer Self-Check Fran, Jovil
No. 8.4-1 Gamolo, Lady Nickar
Read Information Horlador, Archer Joy
Sheet No. 8.4-2- Fernandez, Genevieve
July/17/18
Utilize Trimmings Parilla, Ruth Dyan CBLM on COOKERY Learning
8:00am- Accomplished
and other leftovers Pineda, Katherine Jean NC II Resource Area
5:00pm
Answer Self-Check Tautho, lady Mae
No. 8.4-2 Luig, Maria Eleanor
Read Information
Sheet No. 8.4-3-
Store Eggs in July/17/18
CBLM on COOKERY Learning
Accordance with 8:00am- Accomplished
NC II Resource Area
FIFO 5:00pm
Answer Self-Check
No. 8.4-3
Self-Assessment
Guide, Assessment
Written Test Assessment Area Taken
Tool with Evidence
Plan

Facilities/Tools Venue (Work Date and

Training Activity Trainee Remarks
and Equipment Station/Area) Time
Unit of Competency 9: PREPARE STARCH DISHES
L.O. 1: Perform Mise en Place
Read Information Arib, Merry Rose G.
Sheet No. 9.1-1- Arreza, Shilamae
Clean, Sanitize and Cabrera, Lea Grace
July/18/18
Prepare the Tools, Crisologo, Charibel CBLM on COOKERY Learning
8:00am- Accomplished
Untensils and Balinton, Ritzen NC II Resource Area
5:00pm
Equipments Fran, Jovil
Answer Self-Check Gamolo, Lady Nickar
No. 9.1-1 Horlador, Archer Joy
Read Information Fernandez, Genevieve
Sheet No. 9.1-2- Parilla, Ruth Dyan
Identify and Pineda, Katherine Jean
July/18/18
Prepare correct Tautho, lady Mae CBLM on COOKERY Learning
8:00am- Accomplished
ingredients for the Luig, Maria Eleanor NC II Resource Area
5:00pm
recipe
Answer Self-Check
No. 9.1-2
Read Information
Sheet No. 9.1-3-
July/18/18
Thaw Frozen CBLM on COOKERY Learning
8:00am- Accomplished
Ingredients NC II Resource Area
5:00pm
Answer Self-Check
No. 9.1-3
Read Information
Sheet No. 9.1-4-
July/18/18
Wash Raw CBLM on COOKERY Learning
8:00am- Accomplished
Ingredients NC II Resource Area
5:00pm
Answer Self-Check
No. 9.1-4
L.O. 2: Prepare Starch Dishes
Read Information Arib, Merry Rose G.
Sheet No. 9.2-1- Arreza, Shilamae
Store Starch at Cabrera, Lea Grace July/18/18
CBLM on COOKERY Learning
Correct Crisologo, Charibel 8:00am- Accomplished
NC II Resource Area
Temperature Balinton, Ritzen 5:00pm
Answer Self-Check Fran, Jovil
No. 9.2-1 Gamolo, Lady Nickar
Read Information Horlador, Archer Joy
Sheet No. 9.2-2- Fernandez, Genevieve
July/18/18
Utilize Trimming Parilla, Ruth Dyan CBLM on COOKERY Learning
8:00am- Accomplished
and leftovers Pineda, Katherine Jean NC II Resource Area
5:00pm
Answer Self-Check Tautho, lady Mae
No. 9.2-2 Luig, Maria Eleanor
Read Information
Sheet No. 9.2-3-
July/18/18
Store Starch in CBLM on COOKERY Learning
8:00am- Accomplished
Accordance to FIFO NC II Resource Area
5:00pm
Answer Self-Check
No. 9.2-3
Self-Assessment
Guide, Assessment
Written Test Assessment Area Taken
Tool with Evidence
Plan

Facilities/Tools and Venue (Work Date and

Training Activity Trainee Remarks
Equipment Station/Area) Time
Unit of Competency#10: PREPARE PUOLTRY AND GAME DISHES
L.O. 1: Perform Mise En Place
Read Information Sheet
No. 10.1-1- Clean,
Arib, Merry Rose G.
Sanitize and Prepare July/19/18
Arreza, Shilamae Learning
the Tools, Untensils CBLM on COOKERY NC II 8:00am- Accomplished
Cabrera, Lea Grace Resource Area
and Equipments 5:00pm
Crisologo, Charibel
Answer Self-Check No.
Balinton, Ritzen
10.1-1
Fran, Jovil
Read Information Sheet
Gamolo, Lady Nickar
No. 10.1-2- Identify and
Horlador, Archer Joy
Prepare correct July/19/18
Fernandez, Genevieve Learning
ingredients for the CBLM on COOKERY NC II 8:00am- Accomplished
Parilla, Ruth Dyan Resource Area
recipe 5:00pm
Pineda, Katherine
Answer Self-Check No.
Jean
10.1-2
Tautho, lady Mae
Read Information Sheet
Luig, Maria Eleanor July/19/18
No. 10.1-3- Assemble
CBLM on COOKERY NC II 8:00am- Accomplished
Ingredients According Learning
5:00pm
to Quantity, Type, and Resource Area
Quality required
Answer Self-Check No.
10.1-3
Read Information Sheet
No. 10.1-4- Prepare
Poultry and Game July/19/18
Learning
Dishes base on CBLM on COOKERY NC II 8:00am- Accomplished
Resource Area
preparation techniques 5:00pm
Answer Self-Check No.
10.1-4 Arib, Merry Rose G.
Arreza, Shilamae
Read Information Sheet
Cabrera, Lea Grace
No. 10.1-5- Minimize
Crisologo, Charibel
Wastage Through July/19/18
Balinton, Ritzen Learning
Freshness and Correct CBLM on COOKERY NC II 8:00am- Accomplished
Fran, Jovil Resource Area
Purchasing 5:00pm
Gamolo, Lady Nickar
Answer Self-Check No.
Horlador, Archer Joy
10.1-5
Fernandez, Genevieve
Read Information Sheet
Parilla, Ruth Dyan
No. 10.1-6- Thaw
Pineda, Katherine July/19/18
Frozen Poultry and Learning
Jean CBLM on COOKERY NC II 8:00am- Accomplished
Game Resource Area
Tautho, lady Mae 5:00pm
Answer Self-Check No.
Luig, Maria Eleanor
10.1-6
Read Information Sheet
No. 10.1-7- Wash Raw
July/19/18
Ingredients with clean Learning
CBLM on COOKERY NC II 8:00am- Accomplished
Potable Water Resource Area
5:00pm
Answer Self-Check No.
10.1-7
L.O. 2: Cook Poultry and Game Dishes
Read Information Sheet Arib, Merry Rose G.
No. 10.2-1- Handle Arreza, Shilamae July/19/18
Efficiently and Cabrera, Lea Grace CBLM on COOKERY NC II Learning 8:00am- Accomplished
Hygienically the Crisologo, Charibel Resource Area 5:00pm
Poultry and Game Balinton, Ritzen
Dishes Fran, Jovil
Answer Self-Check No. Gamolo, Lady Nickar
10.2-1 Horlador, Archer Joy
Read Information Sheet Fernandez, Genevieve
No. 10.2-2- Minimize Parilla, Ruth Dyan
Wastage Through Pineda, Katherine July/19/18
Learning
Preparation and Jean CBLM on COOKERY NC II 8:00am- Accomplished
Resource Area
Storage Tautho, lady Mae 5:00pm
Answer Self-Check No. Luig, Maria Eleanor
10.2-2
Read Information Sheet
No. 10.2-3- Cook
Poultry and game
Dishes According to July/19/18
Learning
Enterprise Standard CBLM on COOKERY NC II 8:00am- Accomplished
Resource Area
recipes and Cooking 5:00pm
Method
Answer Self-Check No.
10.2-3
Read Information Sheet
No. 10.2-4- Taste and
July/19/18
Season Cooked Dishes Learning
CBLM on COOKERY NC II 8:00am- Accomplished
Answer Self-Check No. Resource Area
5:00pm
10.2-4

L.O. 3: Plate /present Poultry and Game Dishes

Read Information Sheet Arib, Merry Rose G.
No. 10.3-1- Arreza, Shilamae
July/19/18
Select Standard Service Cabrera, Lea Grace Learning
CBLM on COOKERY NC II 8:00am- Accomplished
wares Crisologo, Charibel Resource Area
5:00pm
Answer Self-Check No. Balinton, Ritzen
10.3-1 Fran, Jovil
Read Information Sheet Gamolo, Lady Nickar July/19/18
CBLM on COOKERY NC II Accomplished
No. 10.3-2- Horlador, Archer Joy 8:00am-
Plate/present poultry Fernandez, Genevieve Learning 5:00pm
and game usign Parilla, Ruth Dyan Resource Area
suitable sauce, Pineda, Katherine
garnishes and Jean
accompaniments Tautho, lady Mae
Answer Self-Check No. Luig, Maria Eleanor
10.3-2
Read Information Sheet
No. 10.3-3-
Present Poultry dishes July/19/18
Learning
Hygienically, logically CBLM on COOKERY NC II 8:00am- Accomplished
Resource Area
and sequentially 5:00pm
Answer Self-Check No.
10.3-3
L.O. 4: Store Poultry and Game Products

Read Information Sheet

Arib, Merry Rose G.
No. 10.4-1-
Arreza, Shilamae
Store Poultry and game
Cabrera, Lea Grace
ensuring conditions July/19/18
Crisologo, Charibel Learning
and optimal CBLM on COOKERY NC II 8:00am- Accomplished
Balinton, Ritzen Resource Area
temperature are 5:00pm
Fran, Jovil
maintained
Gamolo, Lady Nickar
Answer Self-Check No.
Horlador, Archer Joy
10.4-1
Fernandez, Genevieve
Read Information Sheet
Parilla, Ruth Dyan
No. 10.4-2-
Pineda, Katherine
Utilize trimmings and July/19/18
Jean Learning
leftovers where and CBLM on COOKERY NC II 8:00am- Accomplished
Tautho, lady Mae Resource Area
when appropraite 5:00pm
Luig, Maria Eleanor
Answer Self-Check No.
10.4-2
Self-Assessment Guide,
Written Test Assessment Tool with Assessment Area Taken
Evidence Plan
 Facilities/Tools and Venue (Work Date and
Training Activity Trainee Remarks
Equipment Station/Area) Time
Unit of Competency 11: PREPARE SEAFOODS DISHES
L.O. 1: Perform Mise en Place
Read Information Sheet
No. 11.1-1- Clean,
Sanitize and Prepare the July/20/18
Learning
Tools, Utensils and CBLM on COOKERY NC II 8:00am- Accomplished
Resource Area
Equipments 5:00pm
Answer Self-Check No.
11.1-1 Arib, Merry Rose G.
Read Information Sheet Arreza, Shilamae
No. 11.1-2- Identify Cabrera, Lea Grace
ingredients according to Crisologo, Charibel
July/20/18
standard recipes, recipe Balinton, Ritzen Learning
CBLM on COOKERY NC II 8:00am- Accomplished
cards or enterprise Fran, Jovil Resource Area
5:00pm
requirements Gamolo, Lady Nickar
Answer Self-Check No. Horlador, Archer Joy
11.1-2 Fernandez,
Read Information Sheet Genevieve
No. 11.1-3- Assemble Parilla, Ruth Dyan
ingredients according to Pineda, Katherine July/20/18
Learning
quantity, quality and Jean CBLM on COOKERY NC II 8:00am- Accomplished
Resource Area
type required Tautho, lady Mae 5:00pm
Answer Self-Check No. Luig, Maria Eleanor
11.1-3
Read Information Sheet
No. 11.1-4- Thaw frozen
July/20/18
ingredients following Learning
CBLM on COOKERY NC II 8:00am- Accomplished
enterprise procedures Resource Area
5:00pm
Answer Self-Check No.
11.1-4
Read Information Sheet
No. 11.1-5- Wash raw
July/20/18
ingredients in a clean Learning
CBLM on COOKERY NC II 8:00am- Accomplished
and potable water. Resource Area
5:00pm
Answer Self-Check No.
11.1-5
L.O. 2: Handle Fish and Seafood
Read Information Sheet Arib, Merry Rose G.
No. 11.2-1- Select seafood Arreza, Shilamae
July/20/18
according to quality Cabrera, Lea Grace Learning
CBLM on COOKERY NC II 8:00am- Accomplished
Answer Self-Check No. Crisologo, Charibel Resource Area
5:00pm
11.2-1 Balinton, Ritzen
Fran, Jovil
Read Information Sheet Gamolo, Lady Nickar
No. 11.2-2- Handle Horlador, Archer Joy
seafood hygienically Fernandez,
Answer Self-Check No. Genevieve
July/20/18
11.2-2 Parilla, Ruth Dyan Learning
CBLM on COOKERY NC II 8:00am- Accomplished
Pineda, Katherine Resource Area
5:00pm
Jean
Tautho, lady Mae
Luig, Maria Eleanor

L.O. 3: Cook Fish and Shellfish

Read Information Sheet Arib, Merry Rose G.
No. 11.3-1- Select seafood Arreza, Shilamae
July/20/18
according to quality Cabrera, Lea Grace Learning
CBLM on COOKERY NC II 8:00am- Accomplished
Answer Self-Check No. Crisologo, Charibel Resource Area
5:00pm
11.3-1 Balinton, Ritzen
Fran, Jovil
Read Information Sheet Gamolo, Lady Nickar
July/20/18
No. 11.3-2- Clean, Gut, Horlador, Archer Joy
CBLM on COOKERY NC II 8:00am- Accomplished
and Fillet Fish correctly Fernandez, Learning
5:00pm
Answer Self-Check No. Genevieve Resource Area
11.3-2 Parilla, Ruth Dyan
Pineda, Katherine
Read Information Sheet Jean
No. 11.3-3- Clean Tautho, lady Mae
Luig, Maria Eleanor July/20/18
Shellfish correctly Learning
CBLM on COOKERY NC II 8:00am- Accomplished
Answer Self-Check No. Resource Area
5:00pm
11.3-3

Read Information Sheet

No. 11.3-4- Cook Seafood
July/20/18
Dishes using variety of Learning
CBLM on COOKERY NC II 8:00am- Accomplished
cooking method Resource Area
5:00pm
Answer Self-Check No.
11.3-4
Read Information Sheet
No. 11.3-5- Taste and
July/20/18
Season Cooked Dishes Learning
CBLM on COOKERY NC II 8:00am- Accomplished
Answer Self-Check No. Resource Area
5:00pm
11.3-5

Self-Assessment Guide,
Assessment
Written Test Assessment Tool with Taken
Area
Evidence Plan

Facilities/Tools and Venue (Work Date and

Training Activity Trainee Remarks
Equipment Station/Area) Time
Unit of Competency 12: PREPARE DESSERTS
L.O. 1: Perform Mise en Place
Read Information Sheet Arib, Merry Rose G.
No. 12.1-1- Clean, Arreza, Shilamae July/23/18
CBLM on COOKERY NC
Sanitize and prepare Cabrera, Lea Grace Learning 8:00am- Accomplished
II
tools, utensils, and Crisologo, Charibel Resource Area 5:00pm
equipment Balinton, Ritzen
Answer Self-Check No. Fran, Jovil
12.1-1 Gamolo, Lady Nickar
Read Information Sheet Horlador, Archer Joy
No. 12.1-2- Identify Fernandez, Genevieve
Ingredients According Parilla, Ruth Dyan
to standard recipe, Pineda, Katherine Jean July/23/18
Tautho, lady Mae CBLM on COOKERY NC Learning
recipe card or 8:00am- Accomplished
Luig, Maria Eleanor II Resource Area
enterprise 5:00pm
requirements
Answer Self-Check No.
12.1-2
Read Information Sheet
No. 12.1-3- Select,
July/23/18
measure and weigh CBLM on COOKERY NC Learning
8:00am- Accomplished
ingredients II Resource Area
5:00pm
Answer Self-Check No.
12.1-3
Read Information Sheet
No. 12.1-4- Select
July/23/18
Appropriate equipment CBLM on COOKERY NC Learning
8:00am- Accomplished
Answer Self-Check No. II Resource Area
5:00pm
12.1-4

Read Information Sheet

No. 12.1-5- Thaw
July/23/18
Frozen ingredients CBLM on COOKERY NC Learning
8:00am- Accomplished
Answer Self-Check No. II Resource Area
5:00pm
12.1-5

Read Information Sheet

No. 12.1-6- Wash raw
July/23/18
ingredients with clean, CBLM on COOKERY NC Learning
8:00am- Accomplished
potable water II Resource Area
5:00pm
Answer Self-Check No.
12.1-6
L.O. 2: Prepare Desserts and Sweet Sauces
Read Information Sheet
Arib, Merry Rose G.
No. 12.2-1- Use
Arreza, Shilamae
Standard or enterprise
Cabrera, Lea Grace July/23/18
recipes to produce a CBLM on COOKERY NC Learning
Crisologo, Charibel 8:00am- Accomplished
variety of Hot, Cold II Resource Area
Balinton, Ritzen 5:00pm
and Frozen Desserts
Fran, Jovil
Answer Self-Check No.
Gamolo, Lady Nickar
12.2-1
Horlador, Archer Joy
Read Information Sheet
Fernandez, Genevieve
No. 12.2-2- Produce
Parilla, Ruth Dyan
sweet sauces to a July/23/18
Pineda, Katherine Jean CBLM on COOKERY NC Learning
desires consistency or 8:00am- Accomplished
Tautho, lady Mae II Resource Area
flavor 5:00pm
Luig, Maria Eleanor
Answer Self-Check No.
12.2-2
L.O. 3: Plate/Present Desserts
Read Information Sheet
No. 12.3-1- Present
Dessert Hygienically, Arib, Merry Rose G. July/23/18
CBLM on COOKERY NC Learning
logically, and Arreza, Shilamae 8:00am- Accomplished
II Resource Area
sequentially Cabrera, Lea Grace 5:00pm
Answer Self-Check No. Crisologo, Charibel
12.3-1 Balinton, Ritzen
Fran, Jovil
Read Information Sheet
Gamolo, Lady Nickar
No. 12.3-2- Decorate July/23/18
Horlador, Archer Joy CBLM on COOKERY NC Learning
desserts creatively 8:00am- Accomplished
Fernandez, Genevieve II Resource Area
Answer Self-Check No. 5:00pm
Parilla, Ruth Dyan
12.3-2
Pineda, Katherine Jean
Read Information Sheet Tautho, lady Mae
No. 12.3-3- Portion Luig, Maria Eleanor July/23/18
CBLM on COOKERY NC
Desserts according to Learning 8:00am- Accomplished
II
enterprise standards Resource Area 5:00pm
Answer Self-Check No.
12.3-3
Read Information Sheet
No. 12.3-4- Present
Desserts with
July/23/18
accompaniments, CBLM on COOKERY NC Learning
8:00am- Accomplished
garnishes and II Resource Area
5:00pm
decorations
Answer Self-Check No.
12.3-4
L.O. 4: Store Desserts
Read Information Sheet
No. 12.4-1- Utilize
July/23/18
trimmings and other CBLM on COOKERY NC Learning
8:00am- Accomplished
leftovers II Resource Area
5:00pm
Answer Self-Check No.
12.4-1
Read Information Sheet
No. 12.4-2- Store
July/23/18
desserts in appropriate CBLM on COOKERY NC Learning
8:00am- Accomplished
temperature II Resource Area
5:00pm
Answer Self-Check No.
12.4-2
Read Information Sheet
No. 12.4-3- Select and July/23/18
CBLM on COOKERY NC Learning
use suitable packaging 8:00am- Accomplished
II Resource Area
Answer Self-Check No. 5:00pm
12.4-3
Read Information Sheet
No. 12.4-4- Store
Sauces and desserts in July/23/18
CBLM on COOKERY NC Learning
accordance with FIFO 8:00am- Accomplished
II Resource Area
and retain desired 5:00pm
quality and
Characteristics
Answer Self-Check No.
12.4-
Self-Assessment Guide,
Written Test Assessment Tool with Assessment Area Taken
Evidence Plan

Facilities/Tools and Venue (Work Date and

Training Activity Trainee Remarks
Equipment Station/Area) Time
Unit of Competency 13: PACKAGED PREPARED FOOD
L.O. 1: Select Packaging Material
Read Information Sheet
No. 13.1-1- Meet the
Food Requirements of
client and user CBLM on COOKERY NC II Learning
Accomplished
Following the Criteria Resource Area
for packaging
Answer Self-Check No.
13.1-1
Read Information Sheet
No. 13.1-2- Select
Qualities of Packaging CBLM on COOKERY NC II Learning
Accomplished
materials Resource Area
Answer Self-Check No.
13.1-2
L.O. 2: Select Packaging Material
Read Information Sheet
No. 13.2-1- Package
food in compliance
Learning
with sanitary,
CBLM on COOKERY NC II Resource Area
occupational health Accomplished
and safety and local
health regulation
requirements
Answer Self-Check No.
13.2-1

Read Information Sheet

No. 13.2-2- Observe
Environmental
requirements for food
packaging
Answer Self-Check No.
13.2-2
Read Information Sheet
No. 13.2-3- Label Food
According to industry
standards
Answer Self-Check No.
13.2-3
Self-Assessment Guide,
Written Test Assessment Tool with Assessment Area Taken
Evidence Plan

Prepared by: Checked by:

GRACE H. PANAGSAGAN NICOLAS H. DEROCA

Trainer Vocational Instruction Supervisor II