AC COOKING INSTITUTE

“Flavors of Mastery”
Hartman, Wescom Rd., Brgy. San Miguel, Puerto Princesa City AC COOKING INSTITUTE
“Flavors of Mastery”
Hartman, Wescom Rd., Brgy. San Miguel, Puerto Princesa City

VISION
MISSION
"To be the leading
"To empower aspiring
chefs with exceptional
culinary institute
renowned for nurturing
TRAINEE’S RECORD BOOK
culinary skills and culinary talent and
knowledge, fostering inspiring innovation in COOKERY NC II
creativity and excellence the kitchen."
in every dish."

WHAT WE DO? OUR PROGRAMS

We are institutions that provide  COOKERY NC II
technical vocational education
and training (TVET) programs to
 BOOKKEEPING NC III
Filipinos who want to acquire  EVENTS MANAGEMENT
skills and competencies for SERVICES NC III
employment or entrepreneurship.
 HOUSEKEEPING NC II
We offer various courses that are  TOURISM PROMOTION
aligned with the needs of the
industry and the labor market.
SERVICES NC II
 LOCAL GUIDING
We also conduct assessment and SERVICES NC II
certification of TVET graduates Name of Trainee : CARL MATT RAFAEL
and workers to ensure that they  FOOD AND BEVERAGE
meet the national standards of SERVICES NC II Training Duration : 316 hours
competency.

As an accredited TESDA school Name of Trainer : CARLO C. ALILI

we aim to empower the Filipino
workforce with quality-assured
and inclusive TVET
 Instructions
NOTES
This Learners’ Record Book (LRB) is intended to serve as
record of all accomplishment/task/activities while undergoing
training in Core Competency. It will eventually become
evidence that can be submitted for portfolio assessment and
for whatever purpose it will serve you. It is therefore important
that all its content is viably entered by both the trainees and
instructor.
The Learners’ Record Book contains all the required
competencies in your chosen qualification. All you have to do is
to fill in the column “Date Accomplished” task required is in
accordance with the training program and to be taken up in the
school and with the guidance of the instructor. The instructor
will likewise indicate his/her remarks on the “Instructors
Remarks” column regarding the outcome of the task
accomplished by the trainees. Be sure that the trainee will
personally accomplish the task and confirmed by the instructor.
It is of great importance that the content should be
encoded or typewritten. Avoid any corrections or erasures and
maintain the cleanliness of this record.
This will be collected by your trainer and submit the same
to the Vocational Instruction Supervisor (VIS) and shall form
part of the permanent trainee’s document on file.

THANK YOU

_____________________________ ______________________
Trainee’s Signature over Printed Name Trainer’s Signature Over Printed Name
 CORE COMPENTENCY Follow first aid
procedures if an
Unit of
CLEAN AND MAINTAIN KITCHEN PREMISES accident happens
Competency
Sort and dispose wastes
Date
Learning Task/Activity Instruction’s according to sanitary
Accomplishe
Outcome Required Remark regulations, enterprise
d
practices and standard
Select and use Dispose of waste procedures
chemicals and clean
Dispose cleaning
potable water for
chemicals safely –
cleaning and/or
according to standard
sanitizing kitchen
Clean and/or sanitize
equipment and/or
_____________________________ ______________________
utensils using Trainee’s Signature Over Printed Name Trainer’s Signature Over Printed Name
clean/potable water and
according to
manufacturer’s Unit of
PREPARE STOCKS, SAUCES AND SOUPS
instruction Competency
Store or stack clean Learning Task/Activity Date Instruction’s
Clean, sanitize Outcome Required Accomplished Remark
equipment and utensils
and store safely in the designated Use ingredients and
equipment place flavoring agents
Prepare stocks, according to standard
Use cleaning equipment
and supplies safely in glazes and recipes defined by the
accordance with essences enterprise
manufacturer’s required for Produce variety of
instruction menu items stocks, glazes,
Assemble and flavorings, seasonings
disassemble cleaning according to enterprise
equipment safely Prepare soups Select and assemble
Store cleaning required for correct ingredients to
prepare soups,
equipment safely in the menu items
designated position and including stocks and
area. prepare garnishes
Follow cleaning Prepare variety of
Clean and
schedule base on soups according to
sanitize premises enterprise standards
enterprise procedures
Use chemicals and Use clarifying,
equipment for cleaning thickening agents and
and/or sanitizing safely convenience products
where appropriate
Clean and/or sanitize
walls, floors, shelves Evaluate soups for
and working surfaces flavor, color,
without causing damage consistency and
to health or property temperature, in clean
 service ware without requirements
drips and using suitable Assemble
garnishes and ingredients
accompaniments according to
Prepare variety of hot correct sequence,
and cold sauces from quality and
classical and specification
contemporary recipes required
based on the required Prepare ingredients
menu items based on the
Make derivatives from required form and
Prepare sauces mother sauces time frame
required for Use variety of Thaw frozen
menu items thickening agents, ingredients
seasonings and following enterprise
flavorings appropriately procedures
Evaluate sauces for Where necessary,
flavor, color and wash raw
consistency and ingredients with
identify and address clean potable
related problems water
Store stocks, sauces Prepare a range of Select and use
and soups correctly at appetizers correct equipment
Store and the right temperature in the production of
reconstitute to maintain optimum appetizers
stocks, sauces freshness and quality Produce appetizers
and soups Reheat/reconstitute to in accordance with
appropriate standards enterprise
of consistency standards
Correctly select
and prepare
Unit of glazes, where
PREPARE APPETIZERS
Competency required
Learning Task/Activity Date Instruction’s Utilize quality
Outcome Required Accomplished Remark trimmings and
Perform Mise’ en Clean, sanitize and other leftovers
place prepare tools, where and when
utensils and appropriate
equipment based Prepare appetizers
on the required using sanitary
task practices
Identify ingredients Tasted and
correctly according seasoned
to standard recipes appetizers in
or enterprise accordance with
 the required taste
of dishes
Follow workplace ____________________________ ______________________
safety and hygienic Trainee’s Signature Over Printed Name Trainer’s Signature Over Printed Name
procedures
according to
enterprise and Unit of
PREPARE SALADS AND DRESSINGS
legal requirements Competency
Present and store Learning Task/Activity Date Instruction’s
variety of cheese Outcome Required Accomplished Remark
according to Perform Mise’ en Clean, sanitize
enterprise standard place and prepare
Present a Present appetizer tools, utensils
range of attractively and equipment
appetizers according to based on the
enterprise required task
standards Identify ingredients
correctly according
Present appetizer to standard recipes,
using sanitary recipe cards or
practices enterprise
requirements
Select suitable Assemble
plate according to ingredients
enterprise according to correct
standards quantity, type and
quality required
Observe factors in Prepare ingredients
plating dishes in based on the
presenting required form and
time frame
appetizers
Thaw frozen
Utilize quality ingredients following
trimmings and enterprise
other leftovers procedures
Where necessary,
where and when wash raw
appropriate ingredients with
Keep appetizers in clean potable water.
appropriate Prepare a variety Prepare a variety of
salads and dressings salads using fresh
conditions based (seasonal)
Store appetizers on enterprise ingredients
procedures according to
acceptable
Use and store enterprise standards
required food to maximize eating
storage containers qualities,
in proper characteristics and
taste
temperatures to Prepare dressings
maintain freshness, suitable to either
quality and taste. incorporate into, or
accompany salads
 Taste and season requirements
prepared salads in Assemble
accordance with the ingredients
required taste according to correct
Follow workplace quantity, type and
safety and hygienic quality required
procedures Prepare ingredients
according to based on the
enterprise and legal required form and
requirements time frame

Present a variety of Select suitable plate Thaw frozen

salads and dressings according to ingredients following
enterprise standards enterprise
procedures
Present salads Where necessary,
attractively wash raw
according to ingredients with
enterprise standards clean potable water
Accompany salads Prepare a variety of Prepare a variety of
and dressings based sandwiches sandwiches based
on client’s on appropriate
requirements techniques
Present salads and Select suitable bases
dressings from a range of
hygienically, bread types
logically and Produce sandwiches
sequentially within using correct
the required ingredients to an
timeframe acceptable
Store salads and Keep salads in enterprise standard
dresings appropriate Select and use
conditions based on appropriate
enterprise equipment for
procedures toasting and heating
Use and store according to
required containers enterprise
in proper procedures and
temperature to manufacturer’s
maintain freshness, manual
quality and taste Prepare sandwiches
logically and
sequentially within
the required time
Unit of frame and/or
PREPARE SANDWICHES
Competency according to
Learning Task/Activity Date Instruction’s customer’s request
Follow workplace
Outcome Required Accomplished Remark safety and hygienic
Perform mise – en - Clean, sanitize and procedures
place prepare tools, according to
utensils and enterprise and legal
equipment based on requirements
the required tasks
Present a variety of Produce sandwiches
Identify ingredients sandwiches using correct
correctly, according ingredients to an
to standard recipes, acceptable
recipe cards or enterprise standard
enterprises
 Present sandwiches enterprise
hygienically, procedures
logically and Where necessary,
sequentially within wash raw
the required ingredients with
timeframe clean potable water
Present sandwiches Cook meat cuts for Identify and use
attractively using service appropriate cooking
suitable garnishes, method for cooking
condiments and Cook a variety of
service wares portioned meat in
Observe factors in accordance to
plating in presenting standard recipe
sandwiches specifications
Store sandwiches Utilize quality Cook a variety of
trimmings and other offal dishes
leftovers where and according to
when appropriate standard recipes
Store sandwiches Carve meat using
hygienically at the appropriate tools
proper temperature and techniques
considering the Adjust ingredients to
factors specified by meet special
the enterprise requests of
Keep sandwiches in customers
appropriate Taste and season
conditions to cook dishes with the
maintain freshness required taste of the
and quality dishes
Follow workplace
safety and hygienic
Unit of procedures
PREPARE MEAT DISHES
Competency according to
Learning Task/Activity Date Instruction’s enterprise and legal
Outcome Required Accomplished Remark requirements
Present meat cuts Present meat dishes
Perform mise – en Clean, sanitize and
for service attractively
place prepare tools,
according to
utensils and
classical, cultural
equipment based on
and enterprise
the required tasks
standards
Identify ingredients
Present meat dishes
correctly, according
hygienically,
to standard recipes,
logically and
recipe cards or
sequentially within
enterprise
the required
requirements
timeframe
Assemble
Select suitable plate
ingredients
according to
according to correct
enterprise standards
quantity, type and
quality required Observe factors in
plating dishes in
Prepare ingredients
presenting meat
based on the
dishes
required form and
time frame Store Meat Utilize quality
trimmings and other
leftovers where and
Thaw frozen
when appropriate
ingredients following
Store fresh and
cryovac-packed
correctly according
to health regulations
Use and store
required containers
in proper
temperature to
maintain freshness,
quality and taste
Store meat in
accordance with
FIFO operating
procedures and
storage of meat
requirements