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    Self-Assessment Guide Cookery NC Ii Prepare Cold Meals

    Uploaded by

    Centrey Ramos
    This document contains a self-assessment guide for the qualification of Cookery NC II. It lists the units of competency covered, which include preparing cold meals, appetizers, salads, sandwiches, and packaging prepared food. The guide contains a checklist for the candidate to self-assess if they can perform tasks related to preparing cold meals, such as cleaning equipment, selecting ingredients, preparing different types of sandwiches and salads, using appropriate cooking methods, plating and presenting food, packaging, storing food, and following safety and hygiene procedures. The candidate agrees to undertake the assessment for professional development purposes.

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    Self-Assessment Guide Cookery NC Ii Prepare Cold Meals

    Uploaded by

    Centrey Ramos
    250 views2 pages
    This document contains a self-assessment guide for the qualification of Cookery NC II. It lists the units of competency covered, which include preparing cold meals, appetizers, salads, sandwiches, and packaging prepared food. The guide contains a checklist for the candidate to self-assess if they can perform tasks related to preparing cold meals, such as cleaning equipment, selecting ingredients, preparing different types of sandwiches and salads, using appropriate cooking methods, plating and presenting food, packaging, storing food, and following safety and hygiene procedures. The candidate agrees to undertake the assessment for professional development purposes.

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    SAG-Cookery-NC-II-.docx

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    This document contains a self-assessment guide for the qualification of Cookery NC II. It lists the units of competency covered, which include preparing cold meals, appetizers, salads, sandwiches, and packaging prepared food. The guide contains a checklist for the candidate to self-assess if they can perform tasks related to preparing cold meals, such as cleaning equipment, selecting ingredients, preparing different types of sandwiches and salads, using appropriate cooking methods, plating and presenting food, packaging, storing food, and following safety and hygiene procedures. The candidate agrees to undertake the assessment for professional development purposes.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    250 views2 pages

    Self-Assessment Guide Cookery NC Ii Prepare Cold Meals

    Uploaded by

    Centrey Ramos
    This document contains a self-assessment guide for the qualification of Cookery NC II. It lists the units of competency covered, which include preparing cold meals, appetizers, salads, sandwiches, and packaging prepared food. The guide contains a checklist for the candidate to self-assess if they can perform tasks related to preparing cold meals, such as cleaning equipment, selecting ingredients, preparing different types of sandwiches and salads, using appropriate cooking methods, plating and presenting food, packaging, storing food, and following safety and hygiene procedures. The candidate agrees to undertake the assessment for professional development purposes.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    TESDA OP-QSO-02-FO7

    Rev. No. 00 03/01/17

    Reference No. 1 8 0 3 0 2 1 2 1 0 7 0 0 1 2 3

    SELF-ASSESSMENT GUIDE

    Qualification COOKERY NC II

    COC 2: PREPARE COLD MEALS


    Units of Competency  Clean and maintain kitchen premises
    Covered:  Prepare appetizers
     Prepare salads and dressings
     Prepare sandwiches
     Package prepared food
    Instruction:
     Read each of the questions in the left-hand column of the chart.
     Place a check in the appropriate box opposite each question to indicate your
    answer.

    Can I? YES NO

    PREPARE COLD MEALS

     Clean and/or sanitize kitchen equipment and utensils*

     Store and stack cleaned equipment and utensils

     Follow cleaning schedules

     Use appropriate chemicals and equipment in cleaning


    and maintaining kitchen premises, tools and equipment*

     Select and assemble tools and equipment*

     Inspect tools and equipment*

     Rotate and move supplies

     Check, record, and label supplies

     Identify and select ingredients as per required menu items *

     Prepare variety of sandwich types*

     Select suitable bases from a range of bread type*

    TRSCOK212-0919 ver. 1.00 1


    Cookery NC II
     Prepare appetizers and salads with suitable sauces and
    dressings*
     Utilize quality trimmings or other left over
     Select and prepare variety of vegetables, fruits, and
    starch food according to recipes*
     Select and prepare variety of cold dishes according to recipe
    requirements*
     Identify and use appropriate cooking methods*
     Organize and prepare food items according to menu
    requirements*
     Plate and present food*

     Select packaging materials for foodstuffs

     Adapt appropriate packaging procedures*

     Store food in appropriate condition*

     Minimize wastage through purchases*

     Follow workplace safety and hygiene procedures*

     Perform first aid procedures in the event of accident

     Prepare reports

     Coordinate end of service procedures

    I agree to undertake assessment in the knowledge that information gathered will only be
    used for professional development purposes and can only be accessed by concerned
    assessment personnel and my manager/supervisor.

    Candidate’s
    Date: October 27, 2020
    name &
    signature:

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