Technical Education and Skills Development Authority

Hyrons College Philippines Inc.

TRAINEE’S RECORD BOOK

I.D.

Trainee’s No.1

NAME: Lailah Mihr Bihag

QUALIFICATION: Cookery NC II

TRAINING DURATION: 316 Hours

TRAINER: Mashelet Valle

Instructions:
This Trainees’ Record Book (TRB) is intended to serve as
record of all accomplishment/task/activities while undergoing
NOTES:
training in the 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 all its contents are viably entered by both the trainees
and instructor. __________________________________________________________
The Trainees’ Record Book contains all the required __________________________________________________________
competencies in your chosen qualification. All you have to do
is to fill in the column “Task Required” and “Date __________________________________________________________
Accomplished” with 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 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.
 Basic Competency non-verbal
Unit of Competency: PARTICIPATE IN WORKPLACE communicatio
COMMUNICATION                     n

1.5 Identify
Learning Task/Activity Date Instructors and follow
Outcome Required Accomplished Remarks appropriate
lines of
1. Obtain and 1. Access Competent
communicatio
convey specific and
n with
workplace relevant
supervisors
information information
and
from
colleagues
appropriate

1.2 Use 1.6 Use

effective defined
questioning workplace
,active and procedures for
listening and the location
speaking and storage of
skills to information.
gather and
convey
information 2. Speak 2.1
English at a Participat
1.3 Use basic e simple
appropriate operational conversat
medium to level ion on
transfer familiar
information topics
and ideas with work
1.4 Use colleague
Appropriate s
 2.2 Respond own opinions
simple clearly and
verbal listen those of
instructio others
n or without
requests. interruption
2.3 Make 2.3
simple Consistent
request with the
meeting
2.4 Describe
purpose and
routine
meeting
procedur
inputs and
e
establish
2.5 Express protocols
likes,
2.4 Ask and
dislikes
respond to
and
questions
preferenc
about simple
es
routine
2.6 Identify workplace
Different procedures
forms of and matters
expressio concerning 
ns working
conditions of
employment.
3. Participate 2.1 Attend
2.6 Complete
in workplace team
range of
meetings and  meetings on
forms relating
time
to conditions
2.2 Express to
 employment on
accurately forms/docum
and legibly. ents 
3.5 Complete
reporting
4. Complete 4.1 Complete
requirements
relevant range of
to supervisor
work-related forms relating
according to
documents  to conditions
organizational
of
guidelines
employment
accurately
and legibly
4.2 Record
__________________           ___________________
workplace
data on Trainee’s Signature       Trainer’s Signature 
standard
workplace
forms and
Unit of Competency: WORK IN TEAM ENVIRONMENT
documents
NC Level II
4.3 Use basic Learning Task/Activity Date Instructors
mathematical Outcome Required Accomplished Remarks
processes for
routine 1. Identify the
calculations  1.Describe role and
team role objective of the
4.4 Identify and scope team from
and properly available
act upon resources.
errors in 2. Identify the
recording team
information parameters,
 reporting relationships
relationship within team and
and external team.
responsibilities
3. Work as a 3.1 Undertake
from team
team forms
discussions
member communication
and
and interactions
appropriate
external 3.2 Make
sources. appropriate
contributions to
complement team
environment  activities and
objectives
3.3 Follow
reporting using
standard
operating
2. Identify 2.1 Identify procesdures.
own role and individual role 3.4 Contribute to
responsibility and development of
within team responsibilities team work plans
within the team based from role
environment team. 
2.2 Identify and 4. Work 4.1 Communicate
recognize of roles effectively information
and with clearly and
responsibilities colleagues concise manner
within team and using appropriate
external to team. manner.
2.3 Identify of 4.2 Established
reporting and maintain
 relationship with NC Level II
colleagues
Learning Task/Activity Date Date Instructors
Outcome Required Accomplished Remarks
4.3 Perform work 1.Integrate 1.1 Pursue
activities within personal personal growth
the team to objectives and work plans
ensure with towards improving
achievement of organizational the qualifications
team goals. goals set for the
profession
5. Work in 5.1 Communicate
socially customers and 1.2 Maintain
diverse colleagues from intra-and
environment diverse interpersonal
background in all relationship in the
verbal and non- course of
verbal forms managing oneself
based on
performance
5.2 Deal evaluation
crosscultural
1.3Demonstration
misunderstanding
commitment to
taking account of
the organization
cultural
and its goal he
considerations
performance of
duties.
2. Set and 2.1 Prioritize Competent
____________________     ______________________
meet work competing
 Trainee’s Signature       Trainer’s Signature  priorities demands to
achieve
personal,team and
Unit of Competency: PRACTICE CAREER
organizational
PROFESSIONALISM
 goals and advancement
objectives.
3.3 Obtain and
2.2 Utilize renew licenses
resources and/or
efficiently and certifications
effectively to relevant to job
manage work and career.
priorities and
111CJJSDDK
commitments.
_____________________     ______________________

2.3 Follow      Trainee’s Signature         Trainer’s Signature 

practices along
economic use and
maintenance of
equipment and
Unit of Competency: PRACTICE OCCUPATIONAL HEALTH
facilities as per
AND SAFETY PROCEDURES
established
procedures NC Level II
Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks
3.Maintain 3.1 Identify and
professional avail trainings 1.Identify 1.1 Clarify and
growth and and career hazards explain safely
development opportunities and risks regulations and
based on job workplace safely
requirements and hazards
control practices
3.2
and procedures
Require/receive
bades on
and demonstrate
organization
recognitions as
proof of career 1.2 Identify
hazards/risks in
 the workplace and effects of the
their hazards
corresponding
2.3 Identify OHS
indicators to
issues and/or
minimize or
concerns in
eliminate risks to
accordance with
co-workers,
workplace
workplace and
requirements and
environment in
relevant
accordance with
workplace OHS
organization
legislation
procedures.
3.Control 3.1 Follow
1.3 Recognize and
hazards consistently
establish
and risks Occupational
contingency
Health and Safety
measures during
procedures for
workplace
controlling
accidents, fire and
hazards /risk in
other emergencies
workplace
in accordance
with organization 3.2 Follow
procedures procedures for
dealing with
2. Evaluate 2.1 Identify terms
workplace
of maximum
Hazards and accidents, fire and
tolerable limits
risks emergencies in
which when
accordance with
exceeded will
organization OHS
result in harm or
policies
damage based on
threshold limit 3.3 Correct use
values(TVL) personal
protective
2.2Determine
equipment (PPE)
 in accordance
with organization _____________________     ____________________
OHS procedures
  Trainee’s Signature         Trainer’s Signature 
and practices
3.4 Provide
appropriate Common Competency
assistance in the
Unit of Competency: DEVELOP AND UPDATE INDUSTRY
event of a
KNOWLEDGE
workplace
emergency in NC Level II
accordance with
Learning Task/Activity Date Instructors
established
Outcome Required Accomplished Remarks
organization
protocol. 1.Seek 1.1Correcly Competent
information identify
4.Perform 5.1 Assess
on the and
basic first- situation in
industry access
aid accordance with
sources
procedures accepted practice
of
5.2 Apply basic informati
first-aid techiques on
in accordance
1.2 Obtain
with established
informati
first-aid procedure
on to
and enterprise
assist
policy
effective
5.3Communicate work
details of the performa
incident in a nce in
timely manner line with
according to job
enterprise policy requirem
 ents and
colleague
2.3 Access
as
and
appropria
update
te and
specific
incorpora
informati
ted into
on on
day-day
sector of
working
work
activities
2.4 Correctly
3.Develop and 3.1 Develop
apply
update local local
industry
knowledge knowledg
informati
e to
on to
assist
day-to-
querries
day work
on
activities.
local/nati
2.Update 2.1 Use on
industry informal tourism
knowledge and/or industry
formal
3.2 Update
research
local
to update
knowledg
general
e using
knowledg
formal
e of the
research
industry
3.3Maintain
2.2Share
contact
updated
with local
knowledg
communi
e with
ties
customer
 4.1 Describe and legal
4.Promote
promotio requirements
products
nal
and 2.1 Undertake
initiatives
services to handling and
that may
customers storage of
be used
items in line
to
with
promote
enterprise
products
and legal
and
requirements
services
2.Identify 2.1 Identify
4.2 Apply
and prevent potential
selling
hygiene risks hygiene
skills
procedures in
according
line with
to
enterprise
customer
and legal
needs
requirements
2.2 Identify
potential
hygiene risks
UNIT OF COMPETENCY: OBSERVE WORKPLACE HYGIENE
in line with
PROCEDURES
enterprise
NC Level II
procedures
Learning Task/Activity Date Instructors
2.3 Report
Outcome Required Accomplished Remarks
hygiene risks
1.Follow 1.1 Implement Competent beyond the
hygiene workplace control of
procedures hygiene individual
procedure in staff members
line with to the
enterprise appropriate
 person for 1. Plan and 1.1. Requireme
follow up prepare for nts of
task to be task are
undertaken determin
ed
__________________           ___________________ 1.2. Appropriat
e hardware
Trainee’s Signature       Trainer’s Signature  and
software is
selected
UNIT OF COMPETENCY: PERFORM COMPUTER according
OPERATIONS to task
NC LEVEL II assigned
and
Learning Task/Activity Date Instructors
required
Outcome Required Accomplished Remarks
outcome
1.3Task is
planned to
ensure OH & S
guidelines and
procedures are
followed
2. Input data 2.1 Data are
into entered into
computer the
computer
using
appropriate
program/ap
plication in
accordance
with
company
procedures
2.2 Accuracy of
information
 is checked accessed
and according to
information company
is saved in procedures
accordance 3.3 Desktop
with icons are
standard correctly
operating selected,
procedures opened and
2.3 Inputted closed for
data are navigation
stored in purposes
storage 3.4 Keyboard
media techniques are
according to carried out in
requirement line with OH &
s S requirements
2.4 Work is for safe use of
performed
keyboards
within
ergonomic 4.Produce/o 4.1 Entered
guidelines utput data data are
using processed
computer using
3. Access 3.1 Correct
system appropriate
information program/ap
software
using plication is
commands
computer selected
4.2 Data are
based on job
printed out
requirement
as required
s
using
3.2 Program/
computer
application
hardware/pe
containing
ripheral
the
devices in
information
accordance
required is
 with including
standard regular
operating back-ups
procedures and virus
4.3 Files and checks are
data are implemented
transferred in
between accordance
compatible with
systems standard
using operating
computer procedures
software, 5.3 Basic file
hardware/ maintenance
peripheral procedures
devices in are
accordance implemented
with in line with
standard the standard
operating operating
procedures procedures
5. Maintain 5.1 5Systems Competent 5.4 Documen
computer for cleaning, t systems
equipment minor are
and systems maintenance maintained
and
replacement
of __________________           ___________________
consumable Trainee’s Signature       Trainer’s Signature 
s are
implemented
5.2 Procedur
es for
ensuring UNIT OF COMPETENCY: PERFORM WORKPLACE AND
security of SAFETY PRACTICES
data, NC Level II
 Learning Task/Activity Date Instructors 1.Follow 1.1Follow
Outcome Required Accomplished Remarks workplace correct health,
procedures safety and
for health, security
safety and procedures in
security line with
practices legislation,
regulations and
enterprise
procedures
1.2 Identify and
report breaches
of health, safety
and security
procedures in
line with
enterprise
procedure
1.3 Report
suspicious
behavior or
unusual
occurrence in
line with
enterprise
procedure

2.Perform 22.1 Identify issue

child of sexual
protection exploitation of
duties children
relevant
2.2 Describe
 to the National,region offenders
tourism al and according to
industry international enterprise
action to procedures
prevent the
3.5 Fulfill
sexual
administrative
exploitation of
responsibilities
children
4. Deal with 4.1 Recognize
2.3 Describe
emergency and take
Actions that
situations appropriate
can be taken in
action to
the workplace
emergency
to protect
situations
children from
within
sexual
individual’s
exploitation
scope of
responsibility
3.Observe 3.1 Prepare 4.2Follow
and monitor areas and emergency
people people who
procedures in
require
line with
observation and
enterprise
monitoring
procedures
3.2 Implement
4.3 Sight
observation and
assistance
monitoring
form
activities
colleagues
3.3 Determine to resolve
Apprehension or respond
of offenders to
emergency
3.4 Arrest
 situations health, safety
and security
4.4Report hazards and
details of risks
emergency
situations 6.4 Invistigate
in line with injuries,
enterprise illnesses and
procedures incidents

5.Maintain 5.1 Identify and Competent 6.5 Evaluate

safe personal follow safe organization's
presentation personal health, safety
standards standards and security
in line with effectiveness
enterprise __________________           ___________________
requiremen
ts Trainee’s Signature       Trainer’s Signature 

6. Maintain a 6.1 Identify

safe and workplace
secure health, safety UNIT OF COMPETENCY: PROVIDE EFFECTIVE CUSTOMER
workplace and security SERVICE
responsibilities NC Level II
6.2 Maintain
framework to
maintain Learning Task/Activity Date Instructor
workplace Outcome Required Accomplishe s Remarks
health, safety d
and security 1.Greet 1.1Greet
6.3 Implement customer customer
procedures for according to
identifying and enterprise
assessing procedure
 1.2 2.3 Provide
Appropriate customers with
verbal and non- information
verbal
2.4Identify
communication
personal
s to the given
limitation in
situation
addressing
1.3 Observe customer and
non- verbal colleague needs
communication and sight
when assistance from
responding to supervisor
customers
3.Deliver service 3.1 Attend Competen
to customer customer needs t
1.4Demonstrat
to in line with
e sensitivity to
enterprise
cultural and
procedure
social
differences 3.2Maintain
appropriate
2. Identify needs 2.1Use
rapport with
of customers appropriate
customer to
interpersonal
enable high
skills to ensure
quality service
that customer
delivery
needs identify
accurately 3.3 Take
Opportunity to
2.2Assess
enhance the
customer needs
quality of
for urgency so
service and
that priority for
products
service delivery
can be identify 4.Handle queries 4.1Use
through use of common responsibili
common business ty for
business tools tools and resolving
and technology technology the
efficiently complaint
to within limit
determine of
customer responsibili
requiremen ty and
ts according
to
enterprise
4.2Record policy
quiries
5.3 Establish
/informatio
and agree
n in line
nature and
with
details of
enterprise
complaint
procedure
with the
4.3 Promptly customer
and
5.4 Identify and
correctly
manage
act queries
threats to
in line with
personal
enterprise
safety of
procedure
customer
5.Handle 5.1.Greet guest or
complaints/ with a colleages
conflict smile and and
situations, eye-to- eye organize
evaluation and contact appropriate
recommendation assistance
5.2Take
s
 5.5Take
appropriate
CORE COMPETENCY
action to
resolve the UNIT OF COMPETENCY: CLEAN AND MAINTAIN KITCHEN
complaint PREMISES
to the
customer NC Level II
satisfaction Learning Task/Activity Date Instructors
whenever Outcome Required Accomplished Remarks
possible.
1. Clean 1.1 Chemicals Nov. 23- Competent
5.6 Resolve sanitize and clean 24,2020
conflict and store potable
situations equipment water are
within selected
scope of and used
individual for
responsibili cleaning
ty by and/or
applying sanitizing
effective kitchen
communic equipmen
ation skills t utensils,
and and
according working
to surfaces
enterprise 1.2 Equipmen
policy t and/or
utensils
are
cleaned
__________________           ___________________ and/or
sanitized
Trainee’s Signature       Trainer’s Signature 
safely
 using are
clean/pota assembled
ble water and
and disassemb
according led safely
to 1.6 Cleaning
manufactu equipment
rer’s are stored
instructio safely in
ns the
1.3 Clean designated
equipment position
and and area
utensils
are stored
2. Clean and 2.1 Cleaning Nov.25- Competent
or stacked
sanitize schedules 26,2020
safely in
premises are
the
followed
designated
based on
place
enterprise
1.4 Cleaning
procedure
equipmen
s
t and
2.2 Chemicals
supplies
and
are used
equipment
safely in
for
accordanc
cleaning
e with
and/or
manufactu
sanitizing
rer’s
are used
instructio
safely
ns
2.3 Walls,
1.5 Cleaning
floors,
equipment
 shelves s
and 3.2 Cleaning
working chemicals
surfaces are
are disposed
cleaned safely
and/or according
sanitized to
without standard
causing procedure
damage to s
health or
property
__________________           ___________________
2.4 First aid
procedure Trainee’s Signature       Trainer’s Signature 
s are
followed if Unit of Competency: PREPARE STOCKS, SAUCES AND
an SOUPS
accident NC Level II
happens
Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks
3. Dispose of 3.1 Wastes are Nov.27- Competent
waste sorted and 28,2020 1 Prepare 1.1 Ingredient Dec. 1-2,2020 Competent
disposed stocks, s and
according glazes and flavoring
to sanitary essences agents are
regulation required used
s, for menu according
enterprise items to
practices standard
and recipes
standard defined by
procedure the
enterprise
 1.2 Variety of agents
stocks, and
glazes, convenien
flavorings, ce
seasoning products
s are are used
produced where
according appropriat
to e
enterprise 2.4 Soups are
standards evaluated
for flavor,
2. Prepare 2.1 Correct Dec.3-4,2020 Competent color,
soups ingredient consistenc
required for s are y and
menu selected temperatu
items and re related
assembled problems
to prepare are
soups, identified
including and
stocks addressed
and 2.5 Soups are
prepared presented
garnishes at the
2.2 Variety of right
soups are flavor,
prepared color,
according consistenc
to y and
enterprise temperatu
standards re, in
2.3 Clarifying, clean
thickening service
 ware seasonin
without gs and
drips and flavoring
using s are used
suitable appropriat
garnishes ely
and 3.4 Sauces
accompani are
ments evaluated
for flavor,
3. Prepare 3.1 Variety of Dec. 5-6,2020 Competent color and
sauces hot and consistenc
required for cold y and
menu sauces related
items are problems
prepared are
from identified
classical and
and addressed
contempor
ary
recipes 4. Store and 4.1 Stocks, Dec.7-8,2020 Competent
based on reconstitute sauces
the stocks, and soups
required sauces and are stored
menu soups correctly
items at the
3.2 Derivative right
s are made temperatu
from mother re to
sauces maintain
3.3 Variety of optimum
thickenin freshness
g agents, and
 quality and
4.2 Stocks, prepared
sauces based on
and soups the
are re- required
heated/re tasks
constitute 1.2 Ingredient
d to s are
appropriat identified
e correctly,
standards according
of to
consistenc standard
y recipes,
or
enterprise
Dec. 9- Competent
requireme
10,2020
nts
1.3 Ingredient
s are
__________________           ___________________
assemble
Trainee’s Signature       Trainer’s Signature  d
according
Unit of Competency: PREPARE APPETIZERS
to correct
Learning Task/Activity Date Instructors sequence,
Outcome Required Accomplished Remarks quality
and
1.Perform 1.1 Tools, Competent
specificati
Mise’ en place utensils
ons
and
required
equipmen
1.4 Ingredient
t are
s are
cleaned,
prepared
sanitized
based on
 the accordanc
required e with
form and enterprise
time standards
frame 2.3 Glazes are
1.5 Frozen correctly
ingredient selected
s are and
thawed prepared,
following where
enterprise required
procedure 2.4 Quality
s. trimmings
Where and other
necessary, leftovers
raw are
ingredients utilized
are washed where
with clean and when
potable water. appropria
te
2. Prepare a 2.1 Correct
2.5 Appetizer
range of equipmen
s are
appetizers t is
prepared,
selected
using
and used
sanitary
in the
practices
productio
2.6 Appetizer
n of
s are
appetizers
tasted
2.2 Appetize
and
rs are
seasoned
produced
in
in
accordanc
 e with the and enterprise
required policy
taste of
3.2 Process
the dishes
guest clothes
2.7 Workplac
base on guest
e safety
instruction, in
and
accordance
hygienic
with
procedure
enterprise
s are
policy
followed
according 3.3 Clean
to shoes base on
enterprise guest
and legal instruction
requireme
3.4Make or
nts
organize
2.8 Variety of
repairs base
cheese
on guest
are
instructions,
presented
in accordance
and
with
stored
enterprise
according
policy
to
enterprise 3.5 Maintain
standard Confidentiality
of guest’s
3. Present a 3.1 Set property and
range of luggage in activities in
appetizers room based accordance
on guest with legal and
instructions ethical
 requirements Trainee’s Signature       Trainer’s Signature 
4. Store 4.1 Quality
appetizers trimmings Unit of Competency: PREPARE SALADS AND DRESSINGS
and other NC Level II
leftovers
Learning Task/Activity Date Instructors
are utilized
Outcome Required Accomplished Remarks
where and
when 1. Perform 1.1 Tools,
appropriate Mise en place utensils
4.2 Appetize and
rs are kept equipment
in are
appropriat cleaned,
e sanitized
conditions and
based on prepared
enterprise based on
procedure the
s required
4.3. Required tasks
food storage 1.2 Ingredient
containers are s are
used and identified
stored in correctly,
proper according
temperatures to
to maintain standard
freshness, recipes,
quality and recipe
taste cards or
enterprise
requireme
__________________           ___________________ nts
1.3 Ingredient
 s are
assembled
2. Prepare a 2.1 Variety of
according
variety salads salads are
to correct
and prepared using
quantity,
dressings fresh
type and
(seasonal)
quality
ingredients
required
according to
1.4 Ingredient
acceptable
s are
enterprise
prepared
standards to
based on
maximize
the
eating
required
qualities,
form and
characteristics
time frame
and taste
1.5 Frozen
2.2 Dressings
ingredient
are prepared
s are
suitable to
thawed
either
following
incorporate
enterprise
into, or
procedure
accompany
s.
salads
1.6 Where
2.3 Prepared
necessary,
salads ad
raw
dressings are
ingredient
tasted and
s are
seasoned in
washed
accordance
with clean
with the
potable
required taste
water.
2.4 Workplace
 safety and are
hygienic presented
procedures are hygienicall
followed y, logically
according to and
enterprise and sequentiall
legal y within
requirements the
required
timeframe
3. Present a 3.1 Suitable
variety of plate is
salads and selected 4. Store 4.1 Salads
dressings according salads and are kept in
to dressings appropriate
enterprise conditions
standards based on
Salads are enterprise
presented procedures
attractively 4.2 Required
according containers are
to used and
enterprise stored in
standards proper
3.2 Salads and temperature to
dressing maintain
are freshness,
accompani quality and
ed based taste
on client’s
requiremen
ts
3.3 Salads and __________________           ___________________
dressings
Trainee’s Signature       Trainer’s Signature 
Unit of Competency: PREPARE SANDWICHES potable water
NC Level II 2.1Variety of
2. Prepare a Dec.13- Competen
variety of sandwiches are 14,2020 t
Learning Task/Activity Date Instructor prepared based on
Outcome Required Accomplishe s Remarks sandwic appropriate
d hes techniques
2.2 Suitable bases
1.Perform 1.1 Tools, utensils Dec.11- Competen are selected from a
mise-en and equipment 12,2020 t range of bread
are cleaned, types2
-place sanitized and 2.3 Sandwiches are
prepared based produced using
on the required correct ingredients
tasks to an acceptable
1.2 Ingredients are enterprise standard
identified 2.4Appropriate
correctly, equipment are
according to selected and used
standard for toasting and
recipes, recipe heating according to
cards or enterprise
enterprise procedures and
requirements manufacturer’s
1.3 Ingredients are manual 2.5
assembled Sandwiches are
according to prepared logically
correct quantity, and sequentially
type and quality within the required
required time frame and/or
1.4 Ingredients are according to
prepared based customer’s request
on the required 2.6. Workplace
form and time safety and hygienic
frame procedures are
1.5 Frozen followed according to
ingredients are enterprise and legal
thawed following requirements
enterprise
procedures.
Where necessary, 3. Present a 3.1 Sandwiches are Competen
raw ingredients are variety of produced using t
correct
washed with clean sandwic
 hes ingredients to maintain freshness
an acceptable and quality
enterprise
standard
3.2 Sandwiches are
presented
hygienically, __________________           ___________________
logically and
sequentially Trainee’s Signature       Trainer’s Signature 
within the
required
timeframe
3.3 Sandwiches are Unit of Competency: PREPARE MEAT DISHES
presented
attractively NC Level II
using suitable
garnishes, Learning Task/Activity Date Instructo
condiments and Outcome Required Accomplish rs
service wares ed Remarks
3.4 Factors in
plating are observed 1. Perform 1.1 Tools,
Mise en utensils and
in presenting equipment
sandwiches place are cleaned,
sanitized and
4. Store 4.1 Quality Dec.15- Competen prepared
sandwic trimmings and 16,2020 t based on the
other leftovers required
hes are utilized where tasks
and when 1.2 Ingredients
appropriate are identified
4.2 Sandwiches correctly,
are stored according to
hygienically at standard
the proper recipes,
temperature recipe cards
considering the or enterprise
factors specified requirements
by the enterprise 1.3 Ingredients
Sandwiches are kept are
in appropriate assembled
conditions to according to
correct
 quantity, standard
type and recipes
quality 2.4 Meats are
required carved using
1.4 Ingredients the
are prepared appropriate
based on the tools and
required form techniques
and time 2.5 Ingredients
frame are adjusted
1.5 Frozen to meet
ingredients special
are thawed requests of
following customers
enterprise 2.6 Cooked
procedures. dishes are
1.6Where tasted and
necessary, raw seasoned in
accordance
ingredients are with the
washed with required
clean potable taste of the
water. dishes
2.7Workplace
2. Cook meat 2.1 Appropriate safety and
cuts for cooking hygienic
methods are
service identified procedures are
and used for followed
cooking according to
2.2 A variety of
portioned enterprise and
meat cuts are legal
cooked in requirements
accordance 3. Present 3.1 Meat dishes t
to standard are presented
recipe meat cuts
attractively
specification for service according to
s classical,
2.3 A variety of cultural and
offal dishes enterprise
are cooked standards
according to 3.2 Meat dishes
 are presented Meat is stored
hygienically, in accordance
logically and with FIFO
sequentially operating
within the procedures
required and storage of
timeframe meat
3.3 Suitable plate requirements
are selected
according to
enterprise
standards
Factors in plating __________________           ___________________
dishes are
Trainee’s Signature       Trainer’s Signature 
observed in
presenting meat
dishes Unit of Competency: PREPARE VEGETABLES DISHES
4.1 Quality NC Level II
4. Store trimmings
and other Learning Task/Activity Date Instructor
meat leftovers are Outcome Required Accomplishe s Remarks
utilized where d
and when
appropriate 1.Perform 1.1 Tools, utensils Dec.11- Competen
4.2 Fresh and and equipment
cryovac- mise-en 12,2020 t
are cleaned,
packed meat -place sanitized and
are stored prepared based
correctly on the required
according to tasks
health 1.2 Ingredients are
regulations identified
4.3 Required correctly,
containers are according to
used and standard
stored in recipes, recipe
proper cards or
temperature enterprise
to maintain requirements
freshness, 1.3 Ingredients are
quality and assembled
taste
 according to 1.4. Suitable sauces
correct quantity, and
type and quality accompaniment
required s are selected
1.4 Ingredients are and served with
prepared based vegetables
on the required 1.5. Cooked dishes
form and time are tasted and
frame seasoned in
1.5 Frozen accordance with
ingredients are the required
thawed following taste of the
enterprise dishes
procedures. 1.6. Workplace
1.6 Where safety and
necessary, raw hygienic
ingredients are procedures are
washed with followed
clean potable according to
water. enterprise and
legal
requirements
2 Prepare 1.1. Vegetables are Dec.13- Competen
vegetabl selected 14,2020 t
according to, 3. Present 3.1 Vegetables are Competen
e dishes quality uniformly cut
vegetabl t
1.2. Vegetables and attractively
accompaniment e dishes presented
s are selected to 3.2 Suitable plate
complement and are selected
enhance menu according to
items enterprise
1.3. Variety of standards
vegetables 3.3 Factors in
dishes are plating dishes
prepared are observed in
following presenting
appropriate poultry and
Cooking game dishes
methods to 3.4 Vegetables
preserve dishes are
optimum quality presented
and nutrition hygienically,
 logically and
sequentially
within the
required Unit of Competency: PREPARE EGG DISHES
timeframe NC Level II
Learning Task/Activity Date Instructor
4. Store 4.1 Quality Dec.15- Competen
trimmings and Outcome Required Accomplishe s Remarks
vegetabl 16,2020 t
other leftovers d
es are utilized
dishes where and when 1.Perform 1.7 Tools, utensils Dec.11- Competen
appropriate mise-en and equipment 12,2020 t
4.2 Vegetables are are cleaned,
-place sanitized and
stored at the
correct prepared based
temperature on the required
4.3 Optimum tasks
freshness and 1.8 Ingredients are
quality is identified
maintained in correctly,
accordance with according to
enterprise standard
storing recipes, recipe
techniques and cards or
procedure enterprise
4.4 Vegetable is requirements
stored in 1.9 Ingredients are
accordance with assembled
FIFO operating according to
procedures and correct quantity,
storage of type and quality
vegetable required
requirements 1.10 Ingredients
are prepared
based on the
required form
and time frame
1.11 Frozen
ingredients are
__________________           ___________________ thawed following
enterprise
Trainee’s Signature       Trainer’s Signature  procedures.
 1.12 Where requirements
necessary, raw
ingredients are 3. Present 3.1 standards Competen
washed with egg 3.2 Eggs are t
clean potable presented
water. dishes
hygienically and
attractively
2 Prepare 2.1 Variety of egg Dec.13- Competen using suitable
and cook dishes are 14,2020 t garnishes and
egg prepared side dishes
dishes according to sequentially
standard recipes within the
using a range of required
cooking timeframe
methods 3.3 Factors in
2.2 Eggs are cooked plating dishes are
based on clients observed in
requirements presenting egg
2.3 Sauces and dishes
accompaniment
s specific to egg 4. Store egg 4.1 Fresh and Dec.15- Competen
preparations are dishes processed eggs 16,2020 t
selected and are stored at the
prepared correct
2.4 Cooked dishes temperature
are tasted and 4.2 Optimum
seasoned in freshness and
accordance with quality are
the required maintained in
taste of the accordance with
dishes enterprise
2.5 Workplace storing
safety and hygienic techniques and
procedures are procedures
4.3 Quality
followed according to
trimmings and
enterprise and legal
other leftovers
 are utilized are assembled
where and when according to
appropriate correct quantity,
type and quality
4.4 Egg is stored required
in accordance with 1.16 Ingredients
FIFO operating are prepared
procedures and based on the
required form
storage of egg and time frame
requirements 1.17 Frozen
ingredients are
thawed following
enterprise
__________________           ___________________ procedures.
1.18 Where
Trainee’s Signature       Trainer’s Signature  necessary, raw
ingredients are
washed with
Unit of Competency: PREPARE STARCH DISHES clean potable
NC Level II water.

Learning Task/Activity Date Instructor

Outcome Required Accomplishe s Remarks 2 Prepare 2.1 Variety of starch Dec.13- Competen
d starch products are 14,2020 t
dishes selected and
1.Perform 1.13 Tools, utensils Dec.11- Competen prepared
mise-en and equipment 12,2020 t according to
are cleaned,
-place sanitized and enterprise
prepared based recipes
on the required 2.2 Optimum quality
tasks is ensured using
1.14 Ingredients appropriate
are identified cooking methods
correctly,
according to 2.3 Sauces and
standard accompaniments
recipes, recipe appropriate to
cards or starch products
enterprise are selected
requirements
1.15 Ingredients 2.4 Cooked dishes
 are tasted and freshness and
seasoned in quality is
accordance with maintained in
the required accordance with
taste of the enterprise storing
dishes techniques and
2.5 Workplace safety procedures
and hygienic 4.3 Quality
procedures are trimmings and
followed according to other leftovers
enterprise and are utilized
legislated where and when
appropriate
requirements
4.4 Starch is stored
3. Present 3.1 Suitable plate Competen in accordance
Starch are selected t with FIFO
dishes according to operating
enterprise procedures and
standards storage of starch
3.2 Starch dishes are requirements
presented
hygienically and
attractively using
suitable
garnishes and
side dishes __________________           ___________________
3.3 Factors in
Trainee’s Signature       Trainer’s Signature 
plating dishes are
observed in
presenting starch
dishes Unit of Competency: PREPARE POULTRY AND GAME
4. Store 4.1 Starch are Dec.15- Competen DISHES
Starch stored at the 16,2020 t NC Level II
dishes correct
Learning Task/Activity Date Instructor
temperature
4.2 Optimum Outcome Required Accomplishe s Remarks
 d vegetabl selected 14,2020 t
e dishes according to,
1.Perform 1.19 Tools, utensils Dec.11- Competen quality
mise-en and equipment 12,2020 t 1.8. Vegetables
are cleaned, accompaniment
-place sanitized and s are selected to
prepared based complement and
on the required enhance menu
tasks items
1.20 Ingredients 1.9. Variety of
are identified vegetables
correctly, dishes are
according to prepared
standard following
recipes, recipe appropriate
cards or Cooking
enterprise methods to
requirements preserve
1.21 Ingredients optimum quality
are assembled and nutrition
according to 1.10. Suitable
correct quantity, sauces and
type and quality accompaniment
required s are selected
1.22 Ingredients and served with
are prepared vegetables
based on the 1.11. Cooked dishes
required form are tasted and
and time frame seasoned in
1.23 Frozen accordance with
ingredients are the required
thawed following taste of the
enterprise dishes
procedures. 1.12. Workplace
1.24 Where safety and
necessary, raw hygienic
ingredients are procedures are
washed with followed
clean potable according to
water. enterprise and
legal
requirements
2 Prepare 1.7. Vegetables are Dec.13- Competen
 enterprise
storing
3. Present 3.5 Vegetables are Competen techniques and
vegetabl uniformly cut t procedure
and attractively 4.8 Vegetable is
e dishes presented stored in
3.6 Suitable plate accordance with
are selected FIFO operating
according to procedures and
enterprise storage of
standards vegetable
3.7 Factors in requirements
plating dishes
are observed in
presenting
poultry and
game dishes __________________           ___________________
3.8 Vegetables
dishes are Trainee’s Signature       Trainer’s Signature 
presented
hygienically,
logically and
sequentially
within the Unit of Competency: PREPARE SEAFOOD DISHES
required NC Level II
timeframe

4. Store 4.5 Quality Dec.15- Competen Learning Task/Activity Date Instructor

vegetabl trimmings and 16,2020 t
other leftovers Outcome Required Accomplishe s Remarks
es are utilized d
dishes where and when
appropriate 1.Perform 1.25 Tools, utensils Dec.11- Competen
4.6 Vegetables are mise-en and equipment 12,2020 t
stored at the are cleaned,
-place sanitized and
correct
temperature prepared based
4.7 Optimum on the required
freshness and tasks
quality is 1.26 Ingredients
maintained in are identified
accordance with correctly,
according to
 standard techniques
recipes, recipe
cards or 2.3 Frozen seafood
enterprise are thawed
requirements correctly to
1.27 Ingredients
are assembled ensure
according to maximum
correct quantity, quality, and to
type and quality retain their
required nutrients
1.28 Ingredients
are prepared
based on the 3. Cook fish 3.1 Fish is cleaned, Competen
required form
and time frame and gutted and t
1.29 Frozen shellfish filleted correctly
ingredients are and efficiently
thawed following according to
enterprise enterprise
procedures.
1.30 Where standards
necessary, raw 3.2 Shellfish and
ingredients are other types of
washed with
clean potable seafood are
water. cleaned and
prepared
correctly and in
2 Handle 2.1 Seafood is Dec.13- Competen accordance with
fish and selected 14,2020 t enterprise
seafood according to standards
quality, 3.3 Seafood dishes
2.2 Seafood are is cooked
handled according to
hygienically in enterprise
accordance with standards using
enterprise a variety of
handling and cooking
storing methods
 3.4 Fish and Learning Task/Activity Date Instructor
shellfish by- Outcome Required Accomplishe s Remarks
products are d
used
appropriately
for a variety of
dishes and
menu items
3.5 Cooked dishes
are tasted and
seasoned in
accordance with
the required
taste of the
dishes
3.6 Workplace
safety and
hygienic
procedures are
followed
according to
enterprise and
legislated
requirements

__________________           ___________________

Trainee’s Signature       Trainer’s Signature 

Unit of Competency: PREPARE DESSERTS

NC Level II
1.Perform 1.31 Tools, utensils Dec.11- Competen and to produce a
mise-en and equipment 12,2020 t sweet variety of hot,
are cleaned, cold and frozen
-place sanitized and sauces desserts,
prepared based appropriate for
on the required a variety of
tasks menus
1.32 Ingredients 2.2 Range of sweet
are identified sauces are
correctly, produced to a
according to desired
standard consistency and
recipes, recipe flavor
cards or 2.3 Prepared
enterprise desserts and
requirements sweets are
1.33 Ingredients tasted in
are assembled accordance with
according to the required
correct quantity, taste
type and quality 2.4 Workplace safety
required and hygienic
1.34 Ingredients
are prepared procedures are
based on the followed according to
required form enterprise and
and time frame legislated
1.35 Frozen
ingredients are requirements
thawed following 3.1 Desserts are
enterprise 3. Competen
Plate/Pr presented t
procedures. hygienically,
1.36 Where esent logically and
necessary, raw desserts sequentially
ingredients are within the
washed with required
clean potable timeframe
water. 3.2 Desserts are
decorated
2.1 Standard or creatively
2 Prepare Dec.13- Competen 3.3 Factors in
desserts enterprise 14,2020 t
recipes are used plating dishes
are observed in
 presenting retain desired
desserts quality and
3.4 Desserts are characteristics
portioned 4.5 Dessert is
according to stored in
enterprise accordance with
standards FIFO operating
3.5 Desserts are procedures and
presented in storage of dessert
accordance with requirements
enterprise
presentation
techniques
3.6 Accompaniment
s, garnishes and
decorations are __________________           ___________________
used to enhance
taste, texture Trainee’s Signature       Trainer’s Signature 
and balance
4.Store 4.1 Quality
desserts trimmings and
other leftovers
are utilized where Unit of Competency: PACKAGE PREPARED FOOD
and when NC Level II
appropriate
4.2 Desserts are Learning Task/Activity Date Instructor
stored at the Outcome Required Accomplishe s Remarks
appropriate
temperature and d
under the correct
conditions to 1. Select 1.1. Food Dec.11- Competen
maintain quality, packagin requirements 12,2020 t
freshness and g of client and
customer appeal material user are met
4.3 Suitable prior to
packaging are s
selected and used packaging in
to preserve taste, accordance
appearance and with the
tasting enterprise
characteristics standard
4.4 Sweet sauces following the
are stored to
 criteria for according to
packaging industry
1.2. Qualities of standards
packaging
materials are
selected in
accordance __________________           ___________________
enterprise
standards Trainee’s Signature       Trainer’s Signature 

2 Package 2.1 Food is Dec.13- Competen

food packaged in 14,2020 t
compliance
with sanitary,
occupational
health and
safety and
local health
regulations
requirements
2.2 Environment
al
requirements
for food
packaging
area is
observed
2.3 Appropriate
packaging
procedures are
adopted
according to
enterprise
specifications
2.4 Food labeled