TRAINING PLAN
Qualification: COOKERY NC II
Trainees’ Facilities/
Mode of Staff Assessment Date and
Training Training Activity/Task Tools and Venue
Training Method Time
Requirements Equipment
PREPARE APPITIZER
LO 1. Perform Prepare tools, utensils and equipment Dual JASSEL ROSE Practical work South Central May 21,
Practical
Mise’ en place needed in preparing appetizer. Training HUQUIRE area/Production Mindanao 2024
Demonstration
System Trainer area College of 8AM-5PM
Clean, sanitize and prepare tools and with oral
equipment based on the required tasks. PPE Science and
questioning
Mixing bowl Technology,
Identify ingredients are correctly,
Weighing Scale Inc.
according to standard recipes, or
enterprise requirements Measuring cups
Assemble ingredients according to
correct sequence, quality and
specifications required
Prepare ingredients based on the
required form and time frame
Thaw frozen ingredients following
enterprise procedures.
Wash necessary raw ingredients with
clean potable water.
Date Developed: Document No.
April 2024 Issued by:
COOKERY NC 11 Date Revised:
April 2024 BTVTED FSM Page of
Prepare Appetizers
Developed by:
Jassel Rose Huquire
Revision # 00
LO 2. Prepare a Select and use correct equipment in the Dual JASSEL ROSE Practical work South Central May 23,
Practical
Range of production of appetizers. Training HUQUIRE area/Production Mindanao 2024
Appetizers Demonstration
System Trainer area College of 8AM-5PM
Produce appetizers in accordance with with oral
enterprise standards Mixing bowl Science and
questioning
Weighing Scale Technology,
Prepare appetizers using sanitary
Measuring cups Inc.
practices
PPE
Season appetizers in accordance with the Supplies (meat,
required taste of the dishes seasoning, spices
Follow workplace safety and hygienic and herbs,
procedures according to enterprise and vegetables,
legal requirements biscuits, etc)
Pots and pans
Present variety of cheese and stored
according to enterprise standard
LO 3. Present a Present appetizers attractively according Dual JASSEL ROSE Practical work South Central May 26,
Practical
Range of to enterprise standards Training HUQUIRE area/Production Mindanao 2024
Demonstration
Appetizers System Trainer area College of 8AM-5PM
Present appetizers using sanitary with oral
practices Mixing bowl Science and
questioning
Weighing Scale Technology,
Select suitable plate according to
Measuring cups Inc.
enterprise standards
PPE
Observe factors in plating dishes in Supplies (meat,
presenting appetizers
seasoning, spices
Date Developed: Document No.
April 2024 Issued by:
COOKERY NC 11 Date Revised:
April 2024 BTVTED FSM Page of
Prepare Appetizers
Developed by:
Jassel Rose Huquire
Revision # 00
and herbs,
vegetables,
biscuits, etc)
Pots and pans
platter
LO 4. Store Utilize quality trimmings and other Dual JASSEL ROSE Practical work South Central May 26,
Practical
Appetizer leftovers where and when appropriate Training HUQUIRE area/Production Mindanao 2024
Demonstration
System Trainer area College of 8AM-5PM
Keep appetizers in appropriate with oral
conditions based on enterprise Mixing bowl Science and
questioning
procedures Weighing Scale Technology,
Measuring cups Inc.
Use required food storage containers and
stored in proper temperatures to Food containers
maintain freshness, quality and taste Refrigerator/Chiller
Date Developed: Document No.
April 2024 Issued by:
COOKERY NC 11 Date Revised:
April 2024 BTVTED FSM Page of
Prepare Appetizers
Developed by:
Jassel Rose Huquire
Revision # 00