PRESIDENT RAMON MAGSAYSAY STATE UNIVERSITY

Iba Main Campus

Zone VI, Iba, Zambales

BACHELOR OF TECHNICAL VOCATIONAL TEACHER EDUCATION

Major in Food Technology

A Training Design Presented to the Faculty of the College of Industrial

Technology President Ramon Magsaysay State University
Iba, Zambales

In Partial Fulfillment of the Requirements

for the Subject Training Methodology 2

By

Jobelle A. Escobal

January 19, 2023

TRAINING DESIGN
COURSE TITLE: Cookery NC II

COURSE DESCRIPTION: The COOKERY NC II Qualification consists of

competencies that a person must achieve to clean kitchen areas, prepare hot,
cold meals and desserts for guests in various food and beverage service facilities

NOMINAL DURATIONS: 18 Hours (Basic)

18 Hours (Common)
280 Hours (CORE)
TOTAL DURATIONS: 316 Hours

TRAINEE ENTRY REQUIREMENT:

Trainees or students wishing to gain entry, into this course should
possess the following requirements:
 can communicate both in oral and written
 physically and mentally fit
 with good moral character
 can perform basic mathematical computation

COURSE STRUCTURE:
BASIC COMPETENCIES

UNIT OF LEARNING NOMINAL

MODULE TITLE
COMPETENCY OUTCOMES DURATION
1. Participate in 1.1 Participating 1.1.1 Obtain and 6 hours
workplace in Workplace convey workplace
communication Communication information.
1.1.2 Complete
relevant work-related
documents.
1.1.3 Participate in
workplace meeting and
discussion.
2. Work in a 2.1 Working in a 2.1.1 Describe and 3 Hours
team Team identify team role and
environment Environment responsibility in a
team.
2.1.2 Describe work as
a team member.
3. Practice 3.1 Practicing 3.1.1 Integrate 3 Hours
career Career personal objectives
professionalism Professionalism with organizational
goals.
3.1.2 Set and meet
work priorities.
3.1.3 Maintain
professional growth
and development.
4. Practice 4.1 Practicing 4.1.1 Identify hazards 6 Hours
 UNIT OF LEARNING NOMINAL
MODULE TITLE
COMPETENCY OUTCOMES DURATION
occupational occupational and risks.
health & safety health & safety 4.1.2 Evaluate hazard
and risks
4.1.3 Control hazards
and risks
4.1.4 Maintain
occupational health
and safety awareness

COURSE STRUCTURE:
COMMON COMPETENCY

Unit of Learning Methodology Assessment

Competency Outcomes Approach
1. Develop and 1.1 Seek Lecture Group  Interviews/
update industry information on Discussion Questioning
knowledge the industry 1.2 Individual/Group Individual/Group
Update Assignment Field Project or Report
continuously visit Video
relevant industry presentation
knowledge 1.3
Develop and
update local
knowledge 1.4
Promote products
and services to
customers
2. Observe 2.1 Follow
workplace hygiene
hygiene procedures 2.2
procedures Identify and
prevent hygiene
risk

COURSE STRUCTURE:
CORE COMPETENCY

UNIT OF LEARNING NOMINAL

MODULE TITLE
COMPETENCY OUTCOMES DURATION
1. Clean and 1.1 Cleaning and 1.1.1 Clean, sanitize 8 Hours
maintain maintaining kitchen and store equipment
kitchen premises 1.1.2 Clean and
premises sanitize premises
 UNIT OF LEARNING NOMINAL
MODULE TITLE
COMPETENCY OUTCOMES DURATION
1.1.3 Dispose of waste.
2. Prepare 2.1 Preparing stocks, 2.1.1 Prepare stocks, 24 hours
stocks, sauces, sauces, and soups glazes and essences
and soup. required for menu
items tools and
equipment
2.1.2 Prepare soups
required for menu
items.
2.1.3 Prepare sauces
required for menu item
2.1.4 Store and
reconstitute stocks,
sauces, and soups
3. Prepare 3.1 Preparing appetizers 3.1.1 Prepare mis en 24 Hours
appetizers place
3.1.2 Prepare a range
of appetizers
3.1.3 Present a range of
appetizers
3.1.4 Store appetizers
4. Prepare 4.1 Preparing salads 4.1.1 Perform mis en 24 hours
salads and and dressings place
dressing 4.1.2 Prepare variety
salads and dressing
4.1.3 Present a variety
of salads and dressings
4.1.4 Store salads and
dressings
5. Prepare 5.1 Preparing 5.1.1 Perform mis en 24 hours
sandwiches sandwiches place
5.1.2 Prepare variety of
sandwiches
5.1.3 Present a variety
of sandwiches
5.1.4 Store sandwiches
6. Prepare 6.1 Preparing, meat 6.1.1 Perform mis en 24 hours
meat dishes dishes place
6.1.2 Cook meat cuts
for service
6.1.3 Present meat cuts
for service
6.1.4 Store meat
7. Prepare 7.1 Preparing vegetables 7.1.1 Perform mis en 24 hours
vegetable dishes place
dishes 7.1.2 Prepare vegetable
dishes
7.1.3 Present vegetable
dishes
7.1.4 Store vegetable
 UNIT OF LEARNING NOMINAL
MODULE TITLE
COMPETENCY OUTCOMES DURATION
dishes
8. Prepare egg 8.1 Preparing Egg 8.1.1 Perform mis en 24 hours
dishes Dishes place
8.1.2 Prepare and cook
egg dishes
8.1.3 Present egg
dishes
8.1.4 Store egg dishes
9. Prepare 9.1 Preparing starch 9.1.1 Perform mis en 24 hours
starch dishes place
products 9.1.2 Prepare starch
dishes
9.1.3 Present starch
dishes
9.1.4 Store starch
dishes
10. Prepare 10.1 Preparing poultry 10.1.1 Perform mis en 24hours
poultry and and game dishes place
game dishes 10.1.2 Cook poultry
and game
10.1.3 Plate/present
poultry and game
10.1.4 Store poultry
and game
11. Prepare 11.1 Preparing seafood 11.1.1 Perform mis en 24hours
seafood dishes dishes place
11.1.2 Handle fish and
seafood
11.1.3 Cook fish and
shellfish
11.1.4 Plate/present
fish and seafood
11.1.5 Store fish and
seafood
12. Prepare 12.1 Preparing desserts 12.1.1 Perform mis en 24 hours
desserts place
12.1.2 Prepare desserts
and sweet sauces
12.1.3 Plate/present
desserts
12.1.4 Store desserts
13. Package 13.1 Packaging 13.1.1 Select packaging 8 hours
prepared foods prepared food materials
13.1.2 Package food

COURSE DELIVERY:
The delivery of training should adhere to the design of the curriculum.
Delivery should be guided by the 8 basic principles of the competency based
TVET.
 Group discussion
 Demonstration
 Film viewing
 Modular instruction
 Practical application
 Reporting
 Industry immersion
 E-learning

TRAINERS QUALIFICATION:
 Must be a holder of NC III or its equivalent
 Must have undergone training on Training Methodology II (TM II)
 Must be physically and mentally fit
 Must have at least 3-5 years job/industry experience on
 Supervisory/managerial level

ASSESSMENT METHODS:
• Written examination
• Practical Demonstration
• Direct observation
• Hands-on
TRAINING FACILITIES:

Space Requirement Size in Meters Area in Sq. Total Area in Sq.

Meters Meters
Student/Trainee 1 x 1 m. 1 sq. m. 25 sq. m
Working Space
Lecture/Demo Room (8 x 5 m.)x2 (40sq.m.)x2 (40 sq. m).x2
Laboratory 8 x 5 m. 40 sq. m. 40 sq. m.
Learning Resource 3 x 5 m. 15 sq. m. 15 sq. m.
Center
Facilities/ 36 sq. m.
Equipment/
Circulation Area
Total workshop area: 156 sq. m.
+40sq.m.

RESOURCES:

(List of recommended tools, equipment and materials for the training of

(no. of trainees) trainees for (title of program/qualification).
TOOLS EQUIPMENT MATERIALS INSTALLERS /
SOFTWARE
 QTY QTY QTY QTY MEAT
10 Chef’s knife 1 Electric fan Beef
pieces unit
8 pcs Boning knife 3 First aid Pork
unit cabinet
4 pcs Oysters knife 1 Filling Cabinet Lamb/mutton
unit 3 Layers
compartment
2 pcs Cleaver knife1 TV Veal
unit
8 pcs Tenderizer, 2 Video POULTRY
medium, small unit player
8 pcs Skimmer, fine 1 Fire Chicken
unit extinguisher
8 pcs Wire 1 Emergency Duck
skimmer, unit light
small
Skimmers, 1 pc directional Turkey
spider signage/s for
each room
8 pcs Strainer, small, 1 air condition Pigeon, etc
fine unit
8 pcs Sievers, small 1 Telephones SEAFOOD
unit
8 pcs Strainer, 3 computers Fish
medium fine unit with internet
connection
8 pcs Turner,3” x 6” 1 Fax machine Shellfish
unit
8 pcs Spatula 2 LCD Crustacean
unit
8 pcs Wooden spoon LABORATORY LABORATORY
EQUIPMENTS EQUIPMENTS
8 pcs Parisienne 1 Air Vegetables
spoon unit conditioner
8 pcs Zester 2 Fire Fruits
unit extinguisher
8 pcs Piping bag 1 Emergency Dairy
unit light products
8 pcs Pastry tubes 1 Combination Processed
unit of broiler and food
griddle - small
3 pcs Strainer 3 Exhaust hood DRY GOODS
Chinois, small unit (GROCERIES)
2 pcs Strainer 1 Dish washing Sauces
Chinois, unit machine
medium (optional
4 pcs Funnel, small 1 Blender Spices and
unit machine herbs
4 pcs Funnel, 1 Pressure Seasoning
medium unit cooker
medium
Salamander,
griller
6 sets Measuring 8 Braising pan - Canned fruits
spoon unit medium
10 pcs Tongs, 8 inches 1 Meat slicer - Canned
unit small vegetables
8 pcs Tongs, 12 1 Meat chopper Noodles
inches unit machine
8 sets Measuring cup 8 Preparation Pasta
unit table with
sink &
shelves
(approx.
45x28’’)
4 pcs Measuring urn 1 Bain Marie – Rice
unit table w/4
compartments
2 pcs Ice cream scoop 2 Working s/s Flour
unit table
(fabricated)
10 pcs Cheese Cloth 1 Washing sink Beans
unit tables w/3
compartments
24 pcs Serving spoon 1 Soak sink, FACILITIES
unit optional
4 sets Pepper and salt 8 Utility Workshop
mill unit shelving
2 unit Weighing scale, 2 Stainless steel Laboratory
5 kgs unit rack (5
shelves)
4 unit Weighing scale, 1 Utility cart Audio-visual
1000 grams unit room
8 pcs Apple corer 4 Floor mops Lecture room
pcs
8 pcs Wire whisk, 2 Mop Squeezer Storage/stock
small unit room
8 pcs Wire whisk, 4 Broom Research
medium pcs (tambo) room/Library
2 pcs Wire whisk, 4 Dustpan REFERENCES
heavy duty pcs
1 pc Can opener 4 Garbage bin Books
unit (4 gals.)
8 pcs Kitchen scissors 8 Liquid soap Manuals
pcs dispenser
8 pcs Soup Ladle, 3 4 Paper towel Charts
oz pcs dispenser
8 pcs Soup Ladle, 6 1 Reach-in CD’s
oz unit freezer
3 pcs Soup Ladle, 8 2 Reach-in Video tapes
oz unit refrigerator
2 pcs Soup Ladle, 12 4 4 burner gas Pictures
oz unit range w/ oven
8 pcs Kitchen spoon 1 Stock pan Magazines
unit burner
Maximum of 25 trainees for COOKERY NC II are as follows