Student Record Book: Department of Education Donsol National Comprehensive High School Donsol Sorsogon

DEPARTMENT OF EDUCATION
DONSOL NATIONAL COMPREHENSIVE HIGH SCHOOL

DONSOL SORSOGON
STUDENT RECORD BOOK
Student No:
NAME :
COURSE : Cookery NCII
TRAINING DURATION : JUNE 2019 – MARCH 2020
INSTRUCTOR : CRISTIAN G. HASTA
1
Instructions:
This Trainees Record Book (TRB) is intended to serve as record of all
accomplishment/task/activities while undergoing training in the school
and industry. 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 both the trainees and instructor viably enter all
its contents.
The Trainees Record Book contains all the required competencies in

COOKERY NC II. All you have to do is to fill in the column “Task required”
and “Date Accomplished” will all the activities 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 written legibly

on ink. Avoid any corrections or erasures and maintain the cleanliness of
this record.
This will be collected by your instructor and submit the same to the
Acting Vocational Instruction Supervisor (VIS) and shall form part of the
permanent trainee’s document on file.
Thank You.
Trainer
2
Unit of Competency: PREPARE MEAT DISHES
Learning Task Required Date Instructors

Outcome Accomplished Remarks
1. CLEAN AND MAINTAIN KITCHEN PREMISES
1.1 Clean, sanitize Clean, sanitize and store equipment

and store equipment
1.2 Clean and Clean and sanitize premises
sanitize premises
1.3 Dispose of waste Dispose of waste
Trainee’s Signature Instructor’s Signature
3

2. PREPARE STOCKS, SAUCES AND SOUPS
2.1 Prepare stocks, Prepare stocks, glazes and essences

glazes and required for menu items
essences required
for menu items
2.2 Prepare soups Prepare soups required for menu

required for items
menu items
2.3 Present soups Present soups required for menu

required for items
menu items
2.4 Store and Store and reconstitute stocks, sauces

reconstitute and soups
stocks, sauces
and soups
4

3. PREPARE APPETIZER
3.1 Perform Mise’ Perform Mise’ en place

en place
3.2 Prepare a range Prepare a range of appetizers

of appetizers
3.3 Present a range Present a range of appetizers

of appetizers
3.4 Store appetizers Store appetizers
5

4. PREPARE SALAD AND DRESSINGS
4.1 Perform Mise en Perform Mise en place

place
4.2 Prepare a variety Prepare a variety salads and dressing

salads and dressing
4.3 Present a variety Present a variety of salads and

of salads and dressings
dressings
4.4 Store salads and Store salads and dressings

dressings
6

5. PREPARE SANDWICHES
5.1 Perform mise-en Perform mise-en -place

-place
5.2 Prepare a Prepare a variety of sandwiches

variety of
sandwiches
5.3 Present a variety Present a variety of sandwiches

of sandwiches
5.4 Store Store sandwiches

sandwiches
7

6. PREPARE MEAT DISHES

place
6.2 Cook meat cuts Cook meat cuts for service

for service
6.3 Present meat Present meat cuts for service

cuts for service
6.4 Store meat Store meat
8

7. PREPARE VEGETABLE DISHES

place
7.2 Prepare Prepare vegetable dishes

vegetable dishes
7.3 Present Present vegetable dishes

vegetable dishes
7.4 Store vegetables Store vegetables dishes

dishes
9

8. PREPARE EGG DISHES

place
8.2 Prepare and cook Prepare and cook egg dishes

egg dishes
8.3 Present egg Present egg dishes

dishes
8.4 Store egg dishes Store egg dishes
10
Unit of Competency:

9.PREPARE STARCH DISHES

place
9.2 Prepare starch Prepare starch dishes

dishes
9.3 Present Starch Present Starch dishes

dishes
9.4 Store Starch Store Starch dishes

dishes
11

10. PREPARE POULTRY AND GAME DISHES
10.1 Perform mise Perform mise en place

en place
10.2 Cook poultry Cook poultry and game dishes

and game dishes
10.3 Plate/present Plate/present poultry and game dishes

poultry and game
dishes
10.4 Store poultry Store poultry and game

and game
12

11. PREPARE SEAFOOD DISHES

en place
11.2 Handle fish and Handle fish and seafood

seafood
11.3 Cook fish and Cook fish and shellfish

shellfish
13

12. PREPARE DESSERTS

en place
12.2 Prepare desserts Prepare desserts and sweet sauce

and sweet sauce
12.3 Plate/Present Plate/Present desserts

desserts
12.4 Store desserts Store desserts
14

13.PACKAGE PREPARED FOODS
13.1 Select Select packaging materials

packaging materials
13.2 Package food Package food
15

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DEPARTMENT OF EDUCATION

DONSOL NATIONAL COMPREHENSIVE HIGH SCHOOL

STUDENT RECORD BOOK

COURSE : Cookery NCII

TRAINING DURATION : JUNE 2019 – MARCH 2020

INSTRUCTOR : CRISTIAN G. HASTA

The Trainees Record Book contains all the required competencies in

It is of great importance that the content should be written legibly

Learning Task Required Date Instructors

1.1 Clean, sanitize Clean, sanitize and store equipment

1.3 Dispose of waste Dispose of waste

Trainee’s Signature Instructor’s Signature

Learning Task Required Date Instructors

2.1 Prepare stocks, Prepare stocks, glazes and essences

2.2 Prepare soups Prepare soups required for menu

2.3 Present soups Present soups required for menu

2.4 Store and Store and reconstitute stocks, sauces

Trainee’s Signature Instructor’s Signature

Learning Task Required Date Instructors

3.1 Perform Mise’ Perform Mise’ en place

3.2 Prepare a range Prepare a range of appetizers

3.3 Present a range Present a range of appetizers

3.4 Store appetizers Store appetizers

Trainee’s Signature Instructor’s Signature

Learning Task Required Date Instructors

4.1 Perform Mise en Perform Mise en place

4.2 Prepare a variety Prepare a variety salads and dressing

4.3 Present a variety Present a variety of salads and

4.4 Store salads and Store salads and dressings

Trainee’s Signature Instructor’s Signature

Learning Task Required Date Instructors

5.1 Perform mise-en Perform mise-en -place

5.2 Prepare a Prepare a variety of sandwiches

5.3 Present a variety Present a variety of sandwiches

5.4 Store Store sandwiches

Trainee’s Signature Instructor’s Signature

Learning Task Required Date Instructors

6.1 Perform Mise en Perform Mise en place

6.2 Cook meat cuts Cook meat cuts for service

6.3 Present meat Present meat cuts for service

6.4 Store meat Store meat

Trainee’s Signature Instructor’s Signature

Learning Task Required Date Instructors

7.1 Perform Mise en Perform Mise en place

7.2 Prepare Prepare vegetable dishes

7.3 Present Present vegetable dishes

7.4 Store vegetables Store vegetables dishes

Trainee’s Signature Instructor’s Signature

Learning Task Required Date Instructors

8.1 Perform Mise en Perform Mise en place

8.2 Prepare and cook Prepare and cook egg dishes

8.3 Present egg Present egg dishes

8.4 Store egg dishes Store egg dishes

Trainee’s Signature Instructor’s Signature

Learning Task Required Date Instructors

9.1 Perform Mise en Perform Mise en place

9.2 Prepare starch Prepare starch dishes

9.3 Present Starch Present Starch dishes