Training Activity Matrix

COOKERY NC II

Training Facilities/Tools Venue (Work Date and

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

Training Facilities/Tools Venue (Work Date and

Trainee Remarks
Activity and Equipment Station/Area) Time
Unit of Competency#2: PREPARE STOCKS, SAUCES AND SOUP
L.O. 1: Prepare Stocks, Glazes and Sauces
Read Information Arib, Merry Rose G. CBLM on COOKERY Learning July/4/18
Sheet No. 2.1-1- Arreza, Shilamae NC II Resource Area 8:00am-
Types of Flavoring Cabrera, Lea Grace 5:00pm
Agents of Stocks Caday, Jay R.
Accomplished
and Its Crisologo, Charibel
Ingredients Balinton, Ritzen
Answer Self-Check Fran, Jovil
No. 2.1-1 Gamolo, Lady Nickar
Read Information Horlador, Archer Joy
Sheet No. 2.1-2- The Fernandez, Genevieve
Classification/Typ Parilla, Ruth Dyan
es of Stocks and Pineda, Katherine Jean Accomplished
Glazes Tautho, lady Mae
Answer Self-Check Luig, Maria Eleanor
No. 2.1-2
Read Information Accomplished
Sheet No. 2.1-3-
Variety of
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 Arib, Merry Rose G. CBLM on COOKERY Learning July/5/18
Sheet No. 2.2-1- Arreza, Shilamae NC II Resource Area 8:00am-
Variety of Soups Cabrera, Lea Grace 5:00pm
from Different Caday, Jay R. Accomplished
Recipes Crisologo, Charibel
Answer Self-Check Balinton, Ritzen
No. 2.2-1 Fran, Jovil
Read Information Gamolo, Lady Nickar
Sheet No. 2.2-2- Horlador, Archer Joy
Classification/Typ Fernandez, Genevieve
Accomplished
es of Soups Parilla, Ruth Dyan
Answer Self-Check Pineda, Katherine Jean
No. 2.2-2 Tautho, lady Mae
Read Information Luig, Maria Eleanor Accomplished
Sheet No. 2.2-3-
Identifying and
Rectifying
Common Problems
on Soups
Answer Self-Check
No. 2.2-3
Read Information
Sheet No. 2.2-4-
Culinary Terms on
Soups used in the Accomplished
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. CBLM on COOKERY Learning July/6/18
Sheet No. 2.4-1- Arreza, Shilamae NC II Resource Area 8:00am-
Hygienic Cabrera, Lea Grace 5:00pm
Principles and Caday, Jay R.
Practices in Crisologo, Charibel
Storing and Balinton, Ritzen Accomplished
Reconstituting Fran, Jovil
Stocks, Sauces Gamolo, Lady Nickar
and Soups Horlador, Archer Joy
Answer Self-Check Fernandez, Genevieve
No. 2.4-1 Parilla, Ruth Dyan
Read Information Pineda, Katherine Jean Accomplished
Sheet No. 2.4-2- The Tautho, lady Mae
Procedures in
Storing and
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 Sauces Accomplished
According to
Industry
Luig, Maria Eleanor
Standards
Answer Self-Check
No. 2.4-3
Read Information
Sheet No. 2.4-4-
Culinary Terms
and Sauces Used Accomplished
in the Industry
Answer Self-Check
No. 2.4-4
Self-Assessment
Guide, Assessment
Written Test Assessment Area Taken
Tool with Evidence
Plan

Training Facilities/Tools Venue (Work Date and

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

Read Information CBLM on COOKERY July/10/18 Accomplished

Sheet No. 3.2-4- NC II 8:00am-
Taste and season Learning 5:00pm
appetizers Resource Area
Answer Self-Check
No. 3.2-4
Read Information
Sheet No. 3.2-5-
Present and store Learning
variety of cheese CBLM on COOKERY Resource Area July/10/18
Answer Self-Check NC II 8:00am- Accomplished
No. 3.2-5 5:00pm

Read Information
Sheet No. 3.2-6-
Present Learning
appetizers CBLM on COOKERY Resource Area July/10/18
attractively and NC II 8:00am- Accomplished
using sanitary 5:00pm
practices
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. CBLM on COOKERY July/11/18 Accomplished
Sheet No. 3.3-1- Arreza, Shilamae NC II 8:00am-
Present Hot and Cabrera, Lea Grace Learning 5:00pm
Cold Appetizers Caday, Jay R. Resource Area
Including Crisologo, Charibel
Garnishes and Balinton, Ritzen
Accompaniments Fran, Jovil
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 CBLM on COOKERY July/11/18
Sheet No. 3.4-1- NC II 8:00am-
Store Appetizers Learning 5:00pm
Including Resource Area
Accomplished
Garnishes and
Accompaniments
Answer Self-Check
No. 3.4-1
Read Information
Sheet No. 3.4-2-
Store Appetizers
Including
Accomplished
Garnishes and Arib, Merry Rose G.
Accompaniments Arreza, Shilamae
Answer Self-Check Cabrera, Lea Grace
No. 3.4-2 Caday, Jay R.
Read Information Crisologo, Charibel
Sheet No. 3.4-2- Balinton, Ritzen
Store in Fran, Jovil
Appropriate Gamolo, Lady Nickar Accomplished
Containers Horlador, Archer Joy
Answer Self-Check Fernandez, Genevieve
No. 3.4-2 Parilla, Ruth Dyan
Read Information Pineda, Katherine Jean Accomplished
Sheet No. 3.4-3- Tautho, lady Mae
Labeling, Storage
Containers
Answer Self-Check
No. 3.4-3
Read Information
Sheet No. 3.4-4-
Ensure Economic
Viability of
Preparation and Accomplished
Luig, Maria Eleanor
Holding
Quantities
Answer Self-Check
No. 3.4-4
Self-Assessment
Guide, Assessment Assessment
Written Test Taken
Tool with Evidence Area
Plan

Training Facilities/Tools Venue (Work Date and

Trainee Remarks
Activity 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. CBLM on COOKERY July/12/18 Accomplished
Sheet No. 4.1-1- Arreza, Shilamae NC II 8:00am-
Select Ingredient Cabrera, Lea Grace Learning 5:00pm
to Make Caday, Jay R. Resource Area
Requirement Crisologo, Charibel
Answer Self-Check Balinton, Ritzen
No. 4.1-1 Fran, Jovil
Gamolo, Lady Nickar
Horlador, Archer Joy
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
Sheet No. 4.2-1- Arib, Merry Rose G.
Prepare Salads to Arreza, Shilamae
Enterprise Cabrera, Lea Grace
Standards Caday, Jay R.
Accomplished
Including Crisologo, Charibel
Nutritional and Balinton, Ritzen
Eating Qualities Fran, Jovil July/12/18
CBLM on COOKERY Learning
Answer Self-Check Gamolo, Lady Nickar 8:00am-
NC II Resource Area
No. 4.2-1 Horlador, Archer Joy 5:00pm
Read Information Fernandez, Genevieve
Sheet No. 4.2-2- Parilla, Ruth Dyan
Prepare Pineda, Katherine Jean
Garnishes 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

Read Information Arib, Merry Rose G. CBLM on COOKERY July/11/18 Accomplished

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

L.O. 4: Store Salads and Dressings

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

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

Training Facilities/Tools Venue (Work Date and

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

Training Facilities/Tools Venue (Work Date and

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

Training Facilities/Tools Venue (Work Date and

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

L.O 4: Store Vegetable Dishes

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

Training Facilities/Tools Venue (Work Date and

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

Read Information Arib, Merry Rose G.

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

Sheet No. 8.3-1- Arreza, Shilamae
July/17/18
Select suitable Cabrera, Lea Grace CBLM on COOKERY Learning
8:00am- Accomplished
plates Crisologo, Charibel NC II Resource Area
5:00pm
Answer Self-Check Balinton, Ritzen
No. 8.3-1 Fran, Jovil
Read Information Gamolo, Lady Nickar CBLM on COOKERY July/17/18 Accomplished
Sheet No. 8.3-2- Horlador, Archer Joy NC II 8:00am-
Present eggs Fernandez, Genevieve Learning 5:00pm
Hygienically and Parilla, Ruth Dyan Resource Area
attractively using Pineda, Katherine Jean
garnishes and
side dishes
Answer Self-Check
No. 8.3-2
Read Information
Sheet No. 8.3-3- Tautho, lady Mae
July/17/18
Observe factors Luig, Maria Eleanor CBLM on COOKERY Learning
8:00am- Accomplished
in 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.
Sheet No. 8.4-1- Arreza, Shilamae
Store fresh and Cabrera, Lea Grace
July/17/18
processed eggs at Crisologo, Charibel CBLM on COOKERY Learning
8:00am- Accomplished
correct Balinton, Ritzen NC II Resource Area
5:00pm
temperature Fran, Jovil
Answer Self-Check Gamolo, Lady Nickar
No. 8.4-1 Horlador, Archer Joy
Read Information Fernandez, Genevieve
Sheet No. 8.4-2- Parilla, Ruth Dyan
Utilize Trimmings Pineda, Katherine Jean July/17/18
CBLM on COOKERY Learning
and other Tautho, lady Mae 8:00am- Accomplished
NC II Resource Area
leftovers Luig, Maria Eleanor 5:00pm
Answer Self-Check
No. 8.4-2
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
Written Test Self-Assessment Assessment Taken
Guide, Assessment Area
 Tool with Evidence
Plan
Training Facilities/Tools Venue (Work Date and
Trainee Remarks
Activity and Equipment Station/Area) Time
Unit of Competency 9: PREPARE STARCH DISHES
L.O. 1: Perform Mise en Place
Read Information
Sheet No. 9.1-1-
Clean, Sanitize
July/18/18
and Prepare the CBLM on COOKERY Learning
8:00am- Accomplished
Tools, Untensils Arib, Merry Rose G. NC II Resource Area
5:00pm
and Equipments Arreza, Shilamae
Answer Self-Check Cabrera, Lea Grace
No. 9.1-1 Crisologo, Charibel
Read Information Balinton, Ritzen
Sheet No. 9.1-2- Fran, Jovil
Identify and Gamolo, Lady Nickar
July/18/18
Prepare correct Horlador, Archer Joy CBLM on COOKERY Learning
8:00am- Accomplished
ingredients for Fernandez, Genevieve NC II Resource Area
5:00pm
the recipe Parilla, Ruth Dyan
Answer Self-Check Pineda, Katherine Jean
No. 9.1-2 Tautho, lady Mae
Read Information Luig, Maria Eleanor
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-
Store Starch in July/18/18
CBLM on COOKERY Learning
Accordance to 8:00am- Accomplished
NC II Resource Area
FIFO 5:00pm
Answer Self-Check
No. 9.2-3
Self-Assessment
Guide, Assessment Assessment
Written Test Taken
Tool with Evidence Area
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 Arib, Merry Rose G. CBLM on COOKERY NC II July/19/18 Accomplishe
No. 10.1-1- Clean, Arreza, Shilamae 8:00am- d
Sanitize and Prepare Cabrera, Lea Grace Learning 5:00pm
the Tools, Untensils
Resource Area
and Equipments
Answer Self-Check No.
10.1-1 Crisologo, Charibel
Read Information Sheet Balinton, Ritzen
No. 10.1-2- Identify Fran, Jovil
and Prepare correct Gamolo, Lady Nickar July/19/18
Learning Accomplishe
ingredients for the Horlador, Archer Joy CBLM on COOKERY NC II 8:00am-
Resource Area d
recipe Fernandez, 5:00pm
Answer Self-Check No. Genevieve
10.1-2 Parilla, Ruth Dyan
Read Information Sheet Pineda, Katherine
No. 10.1-3- Assemble Jean
Ingredients Tautho, lady Mae
July/19/18
According to Luig, Maria Eleanor Learning Accomplishe
CBLM on COOKERY NC II 8:00am-
Quantity, Type, and Resource Area d
5:00pm
Quality required
Answer Self-Check No.
10.1-3
Read Information Sheet Arib, Merry Rose G.
No. 10.1-4- Prepare Arreza, Shilamae
Poultry and Game Cabrera, Lea Grace
July/19/18
Dishes base on Crisologo, Charibel Learning Accomplishe
CBLM on COOKERY NC II 8:00am-
preparation Balinton, Ritzen Resource Area d
5:00pm
techniques Fran, Jovil
Answer Self-Check No. Gamolo, Lady Nickar
10.1-4 Horlador, Archer Joy
Read Information Sheet Fernandez,
No. 10.1-5- Minimize Genevieve
Wastage Through Parilla, Ruth Dyan July/19/18
Learning Accomplishe
Freshness and Pineda, Katherine CBLM on COOKERY NC II 8:00am-
Resource Area d
Correct Purchasing Jean 5:00pm
Answer Self-Check No. Tautho, lady Mae
10.1-5 Luig, Maria Eleanor
Read Information Sheet CBLM on COOKERY NC II July/19/18 Accomplishe
No. 10.1-6- Thaw
Frozen Poultry and Learning
8:00am-
Game Resource Area d
5:00pm
Answer Self-Check No.
10.1-6
Read Information Sheet
No. 10.1-7- Wash Raw
July/19/18
Ingredients with Learning Accomplishe
CBLM on COOKERY NC II 8:00am-
clean Potable Water Resource Area d
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
Efficiently and Cabrera, Lea Grace
July/19/18
Hygienically the Crisologo, Charibel Learning Accomplishe
CBLM on COOKERY NC II 8:00am-
Poultry and Game Balinton, Ritzen Resource Area d
5:00pm
Dishes Fran, Jovil
Answer Self-Check No. Gamolo, Lady Nickar
10.2-1 Horlador, Archer Joy
Read Information Sheet Fernandez,
No. 10.2-2- Minimize Genevieve
Wastage Through Parilla, Ruth Dyan July/19/18
Learning Accomplishe
Preparation and Pineda, Katherine CBLM on COOKERY NC II 8:00am-
Resource Area d
Storage Jean 5:00pm
Answer Self-Check No. Tautho, lady Mae
10.2-2 Luig, Maria Eleanor
Read Information Sheet CBLM on COOKERY NC II July/19/18 Accomplishe
No. 10.2-3- Cook 8:00am- d
Poultry and game Learning 5:00pm
Dishes According to Resource Area
Enterprise Standard
recipes and Cooking
Method
Answer Self-Check No.
10.2-3
Read Information Sheet
No. 10.2-4- Taste and
July/19/18
Season Cooked Learning Accomplishe
CBLM on COOKERY NC II 8:00am-
Dishes Resource Area d
5:00pm
Answer Self-Check No.
10.2-4
L.O. 3: Plate /present Poultry and Game Dishes
Read Information Sheet
No. 10.3-1-
July/19/18
Select Standard Learning Accomplishe
CBLM on COOKERY NC II 8:00am-
Service wares Resource Area d
Arib, Merry Rose G. 5:00pm
Answer Self-Check No.
Arreza, Shilamae
10.3-1
Cabrera, Lea Grace
Read Information Sheet
Crisologo, Charibel
No. 10.3-2-
Balinton, Ritzen
Plate/present poultry
Fran, Jovil
and game usign July/19/18
Gamolo, Lady Nickar Learning Accomplishe
suitable sauce, CBLM on COOKERY NC II 8:00am-
Horlador, Archer Joy Resource Area d
garnishes and 5:00pm
Fernandez,
accompaniments
Genevieve
Answer Self-Check No.
Parilla, Ruth Dyan
10.3-2
Pineda, Katherine
Read Information Sheet Jean
No. 10.3-3- Tautho, lady Mae
Present Poultry Luig, Maria Eleanor July/19/18
dishes Hygienically, Learning Accomplishe
CBLM on COOKERY NC II 8:00am-
logically and Resource Area d
5:00pm
sequentially
Answer Self-Check No.
10.3-3
L.O. 4: Store Poultry and Game Products

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

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

Read Information Sheet

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

Training Activity Trainee Remarks
and 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
Sanitize and prepare Cabrera, Lea Grace July/23/18
Learning Accomplishe
tools, utensils, and Crisologo, Charibel CBLM on COOKERY NC II 8:00am-
Resource Area d
equipment Balinton, Ritzen 5:00pm
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 Parilla, Ruth Dyan
According to Pineda, Katherine Jean
July/23/18
standard recipe, Tautho, lady Mae Learning Accomplishe
CBLM on COOKERY NC II 8:00am-
recipe card or Luig, Maria Eleanor Resource Area d
5:00pm
enterprise
requirements
Answer Self-Check No.
12.1-2
Read Information Sheet CBLM on COOKERY NC II July/23/18 Accomplishe
No. 12.1-3- Select, 8:00am- d
measure and weigh Learning 5:00pm
ingredients Resource Area
Answer Self-Check No.
12.1-3
Read Information Sheet
No. 12.1-4- Select
July/23/18
Appropriate Learning Accomplishe
CBLM on COOKERY NC II 8:00am-
equipment Resource Area d
5:00pm
Answer Self-Check No.
12.1-4
Read Information Sheet
No. 12.1-5- Thaw
July/23/18
Frozen ingredients Learning Accomplishe
CBLM on COOKERY NC II 8:00am-
Answer Self-Check No. Resource Area d
5:00pm
12.1-5

Read Information Sheet

No. 12.1-6- Wash raw
July/23/18
ingredients with Learning Accomplishe
CBLM on COOKERY NC II 8:00am-
clean, potable water Resource Area d
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 Cabrera, Lea Grace
enterprise recipes to Crisologo, Charibel July/23/18
Learning Accomplishe
produce a variety of Balinton, Ritzen CBLM on COOKERY NC II 8:00am-
Resource Area d
Hot, Cold and Frozen Fran, Jovil 5:00pm
Desserts Gamolo, Lady Nickar
Answer Self-Check No. Horlador, Archer Joy
12.2-1 Fernandez, Genevieve
Read Information Sheet Parilla, Ruth Dyan CBLM on COOKERY NC II July/23/18 Accomplishe
No. 12.2-2- Produce Pineda, Katherine Jean 8:00am- d
sweet sauces to a Tautho, lady Mae Learning 5:00pm
desires consistency Luig, Maria Eleanor Resource Area
or flavor
Answer Self-Check No.
12.2-2
L.O. 3: Plate/Present Desserts
Read Information Sheet
No. 12.3-1- Present
Dessert Hygienically, July/23/18
Learning Accomplishe
logically, and CBLM on COOKERY NC II 8:00am-
Resource Area d
sequentially 5:00pm
Answer Self-Check No.
12.3-1
Arib, Merry Rose G.
Read Information Sheet
Arreza, Shilamae
No. 12.3-2- Decorate July/23/18
Cabrera, Lea Grace Learning Accomplishe
desserts creatively CBLM on COOKERY NC II 8:00am-
Crisologo, Charibel Resource Area d
Answer Self-Check No. 5:00pm
Balinton, Ritzen
12.3-2
Fran, Jovil
Read Information Sheet Gamolo, Lady Nickar
No. 12.3-3- Portion Horlador, Archer Joy
Desserts according Fernandez, Genevieve July/23/18
Learning Accomplishe
to enterprise Parilla, Ruth Dyan CBLM on COOKERY NC II 8:00am-
Resource Area d
standards Pineda, Katherine Jean 5:00pm
Answer Self-Check No. Tautho, lady Mae
12.3-3 Luig, Maria Eleanor
Read Information Sheet
No. 12.3-4- Present
Desserts with
July/23/18
accompaniments, Learning Accomplishe
CBLM on COOKERY NC II 8:00am-
garnishes and Resource Area d
5:00pm
decorations
Answer Self-Check No.
12.3-4
L.O. 4: Store Desserts
Read Information Sheet CBLM on COOKERY NC II July/23/18 Accomplishe
No. 12.4-1- Utilize 8:00am- d
trimmings and other Learning 5:00pm
leftovers Resource Area
Answer Self-Check No.
12.4-1
Read Information Sheet
No. 12.4-2- Store
desserts in July/23/18
Learning Accomplishe
appropriate CBLM on COOKERY NC II 8:00am-
Resource Area d
temperature 5:00pm
Answer Self-Check No.
12.4-2
Read Information Sheet
No. 12.4-3- Select and
July/23/18
use suitable Learning Accomplishe
CBLM on COOKERY NC II 8:00am-
packaging Resource Area d
5:00pm
Answer Self-Check No.
12.4-3
Read Information Sheet
No. 12.4-4- Store
Sauces and desserts
in accordance with July/23/18
Learning Accomplishe
FIFO and retain CBLM on COOKERY NC II 8:00am-
Resource Area d
desired quality and 5:00pm
Characteristics
Answer Self-Check No.
12.4-
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 13: PACKAGED PREPARED FOOD
L.O. 1: Select Packaging Material
Read Information Sheet CBLM on COOKERY NC II Learning Accomplishe
No. 13.1-1- Meet the
Food Requirements
of client and user
Following the
Resource Area d
Criteria for
packaging
Answer Self-Check No.
13.1-1
Read Information Sheet
No. 13.1-2- Select
Qualities of CBLM on COOKERY NC II Learning Accomplishe
Packaging materials Resource Area d
Answer Self-Check No.
13.1-2
L.O. 2: Select Packaging Material
Read Information Sheet
No. 13.2-1- Package
food in compliance
with sanitary, Learning
occupational health CBLM on COOKERY NC II Resource Area Accomplishe
and safety and local d
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,
Assessment
Written Test Assessment Tool with Taken
Area
Evidence Plan

Prepared by: Checked by:

NELSON L. COCHERO JOEL [Link]

TESDA ,REGION TRAINOR TM-1
Trainer