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Trainee Cookery Progress Report

This document is a progress sheet for trainee Cessany S. Domigan's cookery qualification training under trainer. It lists the units of competency trained in over 280 total hours from August 2017 to November 2015. These include preparing and cooking hot foods like poultry, seafood and starches. Preparing cold meals like appetizers, salads and sandwiches is also included. The trainee's performance in each training activity is rated as competent. The note at the bottom explains the rating system and purpose of the form for tracking the trainee's development.

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Keycia Makeba
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20 views2 pages

Trainee Cookery Progress Report

This document is a progress sheet for trainee Cessany S. Domigan's cookery qualification training under trainer. It lists the units of competency trained in over 280 total hours from August 2017 to November 2015. These include preparing and cooking hot foods like poultry, seafood and starches. Preparing cold meals like appetizers, salads and sandwiches is also included. The trainee's performance in each training activity is rated as competent. The note at the bottom explains the rating system and purpose of the form for tracking the trainee's development.

Uploaded by

Keycia Makeba
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

TRAINEE’S PROGRESS SHEET

Name : Domigan, Cessany S. Trainer :

Qualification : Cookery Nominal Duration :

T
Units of Training Training Date
Date Started Rating In
Competency Activity Duration Finished

Prepare and Cook [Link] and August October Competen


Hot Foods maintain 4,2017 4,2017 t
kitchen
premises

[Link]
stocks, sauces
and soups

[Link]
poultry and
game dishes

[Link]
seafood dishes

[Link] egg
dishes

[Link]
starch dishes

[Link]
vegetable dishes

[Link] meat
dishes

[Link]
prepared food

Prepare Cold [Link] and September November Competen


Meals maintain 20,2015 20,2015 t
kitchen
premises

[Link]
appetizers

[Link] salad
and dressings

[Link]
sandwiches

[Link]
prepared food

Prepare Sweets [Link] and


maintain
kitchen
premises

[Link]
desserts

[Link]
prepared food

Total 280 hours

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 numerical rating for the performance of your
trainees. Please take note however that in TESDA, we do not use numerical
rating

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