FORM 1.

1 SELF-ASSESSMENT CHECK
This is a sample self-assessment checklist for COOKERY NC II.

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in planning training sessions. Please
check the appropriate box of your answer to the questions below.

CORE COMPETENCIES
CAN I…? YES NO
1. CLEAN AND MAINTAIN KITCHEN PREMISES
1.1 Clean, sanitize and store equipment safely in accordance with ∕
manufacturer’s instructions?
1.2 Clean and sanitize premises based on enterprise procedures? ∕
1.3 Sort and dispose of waste according to sanitary regulations, ∕
enterprise practices and standard procedures?

3. PREPARE APPETIZERS
2.1 Perform mise’ en place based on the required form and time ∕
frame?
2.2 Prepare a range of appetizers following safety and hygienic ∕
procedures?
2.3 Present a range of appetizers using sanitary practices? ∕
2.4 Store appetizers in proper temperatures to maintain freshness, ∕
quality, and taste?

4. PREPARE SANDWICHES
4.1 Perform mise en place according to standard recipes, recipe ∕
cards or enterprise requirements?
4.2 Prepare a variety of sandwiches based on appropriate ∕
techniques?
4.3 Present a variety of sandwiches attractively? ∕
4.4 Store sandwiches hygienically at the proper temperature ∕
considering the factors specified by the enterprise?

1|Page
 FORM 1.2 EVIDENCE OF CURRENT COMPETENCIES ACQUIRED RELATED
TO JOB/OCCUPATION

Current
Proof/Evidence Means of validating
competencies
Clean, sanitize and Certificate of employment Submitted original certificate
store equipment indicating the job of employment
safely in accordance descriptions
with manufacturer’s
instructions
Perform mise’ en Actual demonstration of doing Observation of actual
place based on the the mise’ en place based on demonstration
required form and the required form and time
time frame frame

Present a variety of Actual product or Portfolio Submitted actual product or

sandwiches containing document recipes portfolio document
attractively? presented

FORM 1.3 SUMMARY OF CURRENT COMPETENCIES VERSUS REQUIRED

COMPETENCIES

Required Units of Current Competencies Training

Competency/Learning Gaps/Requirements
Outcomes based on CBC
1. CLEAN AND MAINTAIN KITCHEN PREMISES
1.1 Clean, sanitize and Clean, sanitize and store
store equipment equipment
1.2 Clean and sanitize Clean and sanitize
premises premises
1.3 Dispose of waste Dispose of waste

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

2|Page
 3.2 Prepare a range of Prepare a range of
appetizers appetizers
3.3 Present a range of Present a range of
appetizers appetizers
3.4 Store appetizers Store appetizers

5. PREPARE SANDWICHES
5.1 Perform Mise en Perform Mise en place
place
5.2 Prepare a variety Prepare a variety of
of sandwiches sandwiches
5.3 Present a Present a variety of
variety of sandwiches
sandwiches
5.4 Store sandwiches Store sandwiches

FORM NO. 1.4 TRAINING NEEDS

Training Needs Module Title/Module of

Instruction
(Learning Outcomes)
Prepare a variety of sandwiches 5. PREPARE
SANDWICHES

3|Page
4|Page
 SESSION PLAN
Sector : TOURISM

Qualification Title :
Unit of Competency :

Module Title :

Learning Outcomes:
1. Perform Mise en place
2. Prepare a variety salads and dressings
3. Present a variety of salads and dressings
4. Store salads and dressings

A. INTRODUCTION
This unit deals with the skills and knowledge required in preparing and presenting salads and dressings. Different
methodologies are suggested in this plan to cater to the varied learning styles and needs of the trainees.

B. LEARNING ACTIVITIES
LO 2: Prepare sandwiches

Learning Content Method Presentation Practice Feedback Resources Time

s
5.1 Basic Techniques Reading Information Answering Self- Comparing CBLM- 1 hour
in Preparing Modular/Individualized Sheet 5.2-1 Basic Check 5.2-1 answer to the Information
Sandwiches learning Techniques in Answer Key 5.2- Sheet 5.2-1 Self-
Preparing Sandwiches 1 Check 5.2-1
Document No. RCI-___-2021-001
Date Developed: April 13, 2022
Cookery NC II Issued by:
Date Revised: _____________________
RCI Page 5 of 23
Preparing salads and dressing Developed by:
ANGELINE M CORONEL
Revision No. 00
 Viewing the PPT while Answering Self- Comparing PowerPoint 2
listening on the Check 5.2-1 answer to the Slides- Basic hours
Lecture with Power Point lecture about Basic Answer Key 5.2- Techniques in
Presentation Techniques in 1 Preparing
Preparing Sandwiches Sandwiches

Demonstration Demonstrating proper Performing Task Evaluating CBLM- Task 3

way of basic Sheet 5.2-1 performance Sheet, hours
techniques in using Performance
preparing sandwiches Performance Criteria Check-
Criteria Check- List Actual Tools
List 5.2-1 and Equipment,
and Ingredients
C. ASSESSMENT PLAN
 Written Test (Submit completed answer sheet and results)
 Performance Test (Direct observations of the candidate while preparing salads and dressings)

*On the process of completing the above activity, the students needs to document the action being performed. It can be done
through writings in Trainee Record Book/Journal or record the video performance. It is all for assessment purposes.
D. TEACHER’S SELF-REFLECTION OF THE SESSION

The Competency Based Learning Module used in the training is very useful. However, there’s a need to improve its
presentation by adding some pictures relevant to the information.

Document No. RCI-___-2021-001

Date Developed: April 13, 2022
Cookery NC II Issued by:
Date Revised: _____________________
RCI Page 6 of 23
Preparing salads and dressing Developed by:
ANGELINE M CORONEL
Revision No. 00
 Document No. RCI-___-2021-001
Date Developed: April 13, 2022
Cookery NC II Issued by:
Date Revised: _____________________
RCI Page 7 of 23
Preparing salads and dressing Developed by:
ANGELINE M CORONEL
Revision No. 00
 Competency Based Learning Material

Sector : Tourism

Qualification Title: Cookery NCII

Unit of Competency: Prepare sandwiches

Module Title: Preparing sandwiches

Prepared by:
Angeline M. Coronel
 References/Further Reading

Performance Criteria Checklist

Operation/Task/Job Sheet

Self Check Answer Key

Self Check

Information Sheet

Learning Experiences

Learning Outcome Summary

Module Content

ListModule Content
of Competencies

Module Content

Module Content

Module Content

Front Page
In our efforts to standardize CBLM, the above
parts are recommended for use in Competency
Based Training (CBT) in Technical Education and
Skills Development Authority (TESDA)
Technology Institutions. The next sections will
show you the components and features of each
part.

Date Developed: Document No. RCI-___-2021-001

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Date Revised:
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 HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIALS

Welcome Trainee!

The unit of competency, “Prepare sandwiches”, is one of the

competencies of COOKERY NCII, a course which comprises the knowledge,
skills and attitude required for competent kitchen personnel.

In the module "Prepare sandwiches ", you are required to go through a

series of learning outcomes. Follow and perform the activities on your own.
If you have questions, do not hesitate to request assistance from your
trainer.

Please be minded that you must:

 Read information sheets and complete the self-checks. Suggested
references are included to supplement the materials provided in this
module.
 Perform the Task Sheets and Job Sheets until you are confident that
your outputs conform to the Performance Criteria Checklist that
follows the sheets.
 Submit outputs of the Task Sheets and Job Sheets to your trainer
for evaluation and recording in the Accomplishment Chart. Outputs
shall serve as your portfolio during the Institutional Competency
Evaluation.

Then, if you feel confident that you already have sufficient practice, ask
your trainer to evaluate you. The results of your assessment will be recorded
in your Progress Chart and Accomplishment Chart.

You must pass the Institutional Competency Evaluation for this

competency before moving to another competency. A Certificate of
Achievement will be awarded to you after passing the evaluation.

Date Developed: Document No. RCI-___-2021-001

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 Cookery NCII
COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Module title Code

competency
1. Clean and Cleaning and TRS512328
maintain maintaining
kitchen kitchen
premises premises
2. Prepare stocks, Preparing TRS512331
sauces and stocks, sauces
soups and soups
3. Prepare Preparing TRS512381
appetizers appetizers
4. Prepare salads Preparing TRS512382
and dressing salads and
dressing
5. Prepare Preparing TRS512330
sandwiches sandwiches
6. Prepare meat Preparing meat TRS512383
dishes dishes
7. Prepare Preparing TRS512384
vegetable vegetable
dishes dishes
8. Prepare egg Preparing egg TRS512385
dishes dishes
9. Prepare starch Preparing TRS512386
dishes starch dishes
10. Prepare poultry Preparing TRS512333
and game poultry and
dishes game dishes
11. Prepare seafood Preparing TRS512334
dishes seafood dishes
12. Prepare Preparing TRS512335
desserts desserts
13. Package Packaging TRS512340
prepared food prepared food

Date Developed: Document No. RCI-___-2021-001

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 Date Developed: Document No. RCI-___-2021-001
Issued by:
Date Revised:
Cookery NCII Page 5 of vii
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Developed by: Angeline M.
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Revision #001
 MODULE CONTENT

UNIT OF COMPETENCY: Prepare sandwiches

MODULE TITLE: Preparing sandwiches

MODULE DESCRIPTOR: This unit deals with the skills and knowledge
required in preparing and presenting
sandwiches

NOMINAL DURATION: 6 hours

LEARNING OUTCOMES:
At the end of this module, you MUST be able to:
1. Perform Mise en place
2. Prepare a variety of sandwiches
3. Present a variety of sandwiches
4. Store sandwiches

ASSESSMENT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and prepared
based on the required tasks.
2. Ingredients are identified correctly, according to standard recipes,
recipe cards or enterprise requirements.
3. Ingredients are assembled according to correct quantity, type and
quality required.
4. Ingredients are prepared based on the required form and time frame.
5. Frozen ingredients are thawed following enterprise procedures.
6. Where necessary, raw ingredients are washed with clean potable
water.
7. Variety of sandwiches are prepared based on appropriate techniques.
8. Suitable bases are selected from a range of bread types.
9. Sandwiches are produced using correct ingredients to an acceptable
enterprise standard.

Date Developed: Document No. RCI-___-2021-001

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Date Revised:
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Revision #001
10. Appropriate equipment are selected and used for toasting and heating
according to enterprise procedures and manufacturer’s manual.
11. Sandwiches are prepared logically and sequentially within the
required time frame and/or according to customer’s request.
12. Workplace safety and hygienic procedures are followed according to
enterprise and legal requirements.
13. Sandwiches are produced using correct ingredients to an acceptable
enterprise standard.
14. Sandwiches are presented hygienically, logically and sequentially
within the required timeframe.
15. Sandwiches are presented attractively using suitable garnishes,
condiments and service wares.
16. Factors in plating are observed in presenting sandwiches.
17. Quality trimmings and other leftovers are utilized where and when
appropriate.
18. Sandwiches are stored hygienically at the proper temperature
considering the factors specified by the enterprise.
19. Sandwiches are kept in appropriate conditions to maintain freshness
and quality.

Date Developed: Document No. RCI-___-2021-001

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Date Revised:
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Coronel
Revision #001
LEARNING OUTCOME NO. 2: Prepare a variety of sandwiches
Contents:

Basic Techniques in Preparing Sandwiches

Assessment Criteria
1. Variety of sandwiches are prepared based on appropriate techniques.
2. Suitable bases are selected from a range of bread types.
3. Sandwiches are produced using correct ingredients to an acceptable
enterprise standard.
4. Appropriate equipment are selected and used for toasting and heating
according to enterprise procedures and manufacturer’s manual.
5. Sandwiches are prepared logically and sequentially within the
required time frame and/or according to customer’s request.
6. Workplace safety and hygienic procedures are followed according to
enterprise and legal requirements.

Conditions
The participants will have access to:
1. WORKPLACE LOCATION: Cooking Laboratory Room
2. FURNITURE AND FIXTURES:

3. SUPPLIES:
 Various types
 Food preparation tools and equipment
 Food Supplies

4. EQUIPMENT:
 Oven toaster
 Refrigerator
 Laptop
 LCD Projector
 Audio Speaker

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 5. TRAINING MATERIALS:
 White board marker
 Ballpen

Assessment Method:
1. Written or oral questions
2. Written test
3. Portfolio

Date Developed: Document No. RCI-___-2021-001

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Date Revised:
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Developed by: Angeline M.
Coronel
Revision #001
 Learning Experiences

Learning Outcome 2

Prepare variety of sandwiches

Learning Activities Special Instructions

Reading Information Sheet 5.2-1
Basic Techniques in preparing In this Learning outcome, you should
sandwiches be able to prepare and present
Answering Self-Check 5.2-1 sandwiches.
Comparing answers to Answer To be able to do this, you need to do
Key 5.2-1 the following:
Viewing the PPT while listening on  Go through the Information
the lecture about Basic Sheets on CBLM.
Techniques in preparing  Other materials such as videos
sandwiches and PowerPoint presentations
Answering Self-Check 5.2-1 are available for viewing to
Comparing answers to Answer ensure additional knowledge.
Ask the assistance of the trainer
Key 5.2-1
to watch the videos and Power
Demonstrating proper way of
Point Presentations.
basic techniques in preparing  Answer the self-checks to
sandwiches ensure that knowledge of the
Performing Task Sheet 5.2-1 standards in Competency-based
Evaluating performance using training is acquired. Compare
Performance Criteria Check- List your answers with the Answer
5.2-1 Keys. If you have a wrong
answer or wrong answers, read
again the part in the
information sheet where you
can find the correct answer.
You must answer all questions
correctly before proceeding to
the next activity.
 Perform the Task Sheet and the
Job Sheet to practice your
skills. Evaluate your
performance using the
Performance Checklists.
 When you are ready, present
your output to your trainer.
 If you have questions, do not
hesitate to ask your trainer.

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 After doing all activities of this LO,
you are ready to proceed to the
next LO.

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 Information Sheet 5.2-1
Basic Techniques in Preparing Sandwiches

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:

1. Differentiate the different basic techniques used in making and

preparing sandwiches.
2. Perform the different basic techniques in preparing sandwiches
properly and appropriately.

In this lesson, you will learn the different skills needed in preparing
sandwiches and developing such skills is needed to be able to
produce
sandwiches in a commercial scale. When these techniques are
properly
used, preparing sandwiches will be easy and fast.
In this lesson, you will learn the different skills needed in preparing
sandwiches and developing such skills is needed to be able to
produce
sandwiches in a commercial scale. When these techniques are
properly
used, preparing sandwiches will be easy and fast.
In this lesson, you will learn the different skills needed in preparing
sandwiches and developing such skills is needed to be able to
produce
sandwiches in a commercial scale. When these techniques are
properly
used, preparing sandwiches will be easy and fast.

In this lesson, you will learn the different skills needed in preparing
sandwiches and developing such skills is needed to be able to produce
sandwiches in a commercial scale. When these techniques are properly
used, preparing sandwiches will be easy and fast.

Preparing Sandwiches

The preparation of sandwiches requires a great deal of hand works.

Whether you are making sandwiches in quantity or by order, your goal is to
make the production as efficient and quick as possible.

Tips:
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Prepare Ingredients – prepare everything ahead of time, so nothing is
left to do but assembles the ingredient. It includes, mixing fillings,
preparation of spreads, slicing bread, meats, vegetable and cheese,
separating lettuce, preparing garnishes and other ingredients.
1. Prepare Ingredients – prepare everything ahead of time, so nothing is
left to do but assemble the ingredients. It includes mixing fillings,
preparation of spreads, slicing bread, meats, vegetable and cheese,
separating lettuce, preparing garnishes and other ingredients.
2. Arrange ingredients, tools, utensils and equipment for maximum
efficiency- to reduce your movement to a maximum, everything you
need should be within easy reach.

3. Techniques
4.
Basic Techniques

 Spreading

• It is the spreading of the bread with the required spread.

• When cooking in a commercial kitchen, make sure that you use
the required spread of the kitchen.
 In making large quantities of sandwiches, you can spread out
the slices on the food preparation surface and apply the spread
using a palette knife.
 It adds flavor to the sandwiches an also prevents the bread from
being soggy when it contains ingredients that are full of
moisture.
 Apply spread on side/end of the bread.
 Using a spatula spread the filling or spread in one direction
until all surfaces of the bread is covered.

 Layering

• Layering is the stacking of the sandwich with the requested

fillings.
• You should make sure that the same types of sandwiches are
layered the same way every time.
• You should only use the designated amount of fillings and make
sure that the filling remains within the sandwich.

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 • The cheese and deli meat should go next to the bread to stop
the juicy vegetables in making the bread soggy.

 Piping

• Piping is the application of spread of some form into the loaded

sandwich. The piped sauce or condiment becomes part of the
overall appeal of the sandwich.

• You can use a piping bag to control the amount of sauce/

spread and to make sure that not too much is put in.
• This technique allows the spread to be even across the loaded
ingredients.
• Do not forget that you should do the piping process after all the
ingredients have been loaded.

 Molding
• Molding refers to process of cutting and the method of cutting
the sandwiches into different shapes and sizes.
• It is usually used in wrap sandwiches.
• For tea sandwiches. You can use a knife to cut the sandwich
into smaller pieces or use a cookie cutter to produce different
shapes.
• For wraps. Make sure that the filling is enough that the
sandwich can be easily molded into shape.

 Cutting
• Cutting is the process of cutting the prepared sandwiches like
cutting the crust off for some sandwiches for presentation
purposes.
• Normally sandwiches are cut into fingers, halves and quarters.
• For halves and quarters. The shape accepted is triangle but
people may request square or rectangular shapes.
• It is important that you are precise when it comes to cutting
sandwiches.
• Poor cutting may ruin the appeal of a supposedly attractive
sandwich.
• Make sure that you cut the sandwiches all the way through,
and it is all of the same size.
• Two - point sandwich is one that has been cut diagonally into
two triangles.
• Four-point sandwich is one that has been cut diagonally into
four triangles.

Date Developed: Document No. RCI-___-2021-001

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Coronel
Revision #001
References:
 https://www.studocu.com/ph/document/university-of-saint-
louis/anatomy-and-physiology/core-competencies-uc5-preparing-
sandwiches/29695467

Self- Check 5.2-1

TRUE or FALSE:

Direction: Write T if the statement id TRUE and write F if the statement

is FALSE.

1. Cutting refers to process of cutting and the method of cutting the

sandwiches into different shapes and sizes.
2. Piping is the application of spread of some form into the loaded
sandwich.
3. Molding is the process of cutting the prepared sandwiches like cutting
the crust off for some sandwiches for presentation purposes.
4. Layering is the stacking of the sandwich with the requested fillings.
Date Developed: Document No. RCI-___-2021-001
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5. Apply spread on side/end of the bread.

ANSWER KEY 5.2-1

1. F
2. T
3. F
4. T
5. T

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 TASK SHEET 5.2-1

Title: CLUB HOUSE SANDWICH

Performance Objective: Given the recipe, you must be able to prepare a

club house sandwich based on the instruction
from the Trainer.
Supplies :
4 slices of bread
1 pack Iceberg lettuce
2 pcs Tomatoes

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 1 Grilled chicken breast
4 tbsp. Mayonnaise
4 Bacon strips

Tools/Equipment:
Refrigerator
Oven toaster
Bread knife
Utility tray
Spreader
Service plate
Chopping board
Steps/Procedure:

The bread should be thinly

sliced and toasted and the
fillings should be
relatively thinly sliced. You
can vary the order of the
ingredients according
to your personal preferences
but here's a general guide.
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1. Place some lettuce and a
generous layer of mayonnaise
on the first slice
of toast, top with the chicken
then place another slice of
toast on top.
2. Place the bacon, tomato
slices on the second piece of
toast, spread with
more mayonnaise if you like,
then top with the last slice of
toast.
3. Secure the sandwich at the
four sides by spearing
through all the layers
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with long wooden toothpicks
before cutting into quarters
which helps keep
the fillings in order and in
place.
The bread should be thinly
sliced and toasted and the
fillings should be
relatively thinly sliced. You
can vary the order of the
ingredients according
to your personal preferences
but here's a general guide.
1. Place some lettuce and a
generous layer of mayonnaise
Date Developed: Document No. RCI-___-2021-001
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on the first slice
of toast, top with the chicken
then place another slice of
toast on top.
2. Place the bacon, tomato
slices on the second piece of
toast, spread with
more mayonnaise if you like,
then top with the last slice of
toast.
3. Secure the sandwich at the
four sides by spearing
through all the layers
with long wooden toothpicks
before cutting into quarters
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Revision #001
which helps keep
the fillings in order and in
place.
The bread should be thinly
sliced and toasted and the
fillings should be
relatively thinly sliced. You
can vary the order of the
ingredients according
to your personal preferences
but here's a general guide.
1. Place some lettuce and a
generous layer of mayonnaise
on the first slice
of toast, top with the chicken
Date Developed: Document No. RCI-___-2021-001
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Date Revised: Page 22 of
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then place another slice of
toast on top.
2. Place the bacon, tomato
slices on the second piece of
toast, spread with
more mayonnaise if you like,
then top with the last slice of
toast.
3. Secure the sandwich at the
four sides by spearing
through all the layers
with long wooden toothpicks
before cutting into quarters
which helps keep
the fillings in order and in
Date Developed: Document No. RCI-___-2021-001
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place.
The bread should be thinly sliced and toasted and the fillings should be
relatively thinly sliced. You can vary the order of the ingredients
according to your personal preferences but here's a general guide.
1. Place some lettuce and a generous layer of mayonnaise on the first
slice of toast, top with the chicken then place another slice of toast on
top.
2. Place the bacon, tomato slices on the second piece of toast, spread
with more mayonnaise if you like, then top with the last slice of toast.
3. Secure the sandwich at the four sides by spearing through all the
layers with long wooden toothpicks before cutting into quarters which
helps keep the fillings in order and in place.

Precaution: Wear proper PPE

Assessment Method: Performance Criteria Checklist

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 Performance Criteria Checklist 5.2-1
CRITERIA
Did you…. YES NO
Place some lettuce and a generous layer of
mayonnaise on the first slice of toast, top with the
chicken then place another slice of toast on top.
Place some lettuce and a generous layer of
mayonnaise on the first slice of toast, top with the
chicken then place another slice of toast on top.
1. Place some lettuce and a generous layer of
mayonnaise on the first slice of toast, top with
the chicken then place another slice of toast on
top.
2. lace the bacon, tomato slices on the second piece
of toast, spread with more mayonnaise if you like,
then top with the last slice of toast.
3. Secure the sandwich at the four sides by
spearing through all the layers with long wooden
toothpicks before cutting into quarters which
helps keep the fillings in order and in place.
4. Practice hygiene and sanitation in preparing your
sandwich?

Date Developed: Document No. RCI-___-2021-001

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Coronel
Revision #001
 Date Developed: Document No. RCI-___-2021-001
Issued by:
Date Revised: Page 26 of
Cookery NCII
RCI vii
Developed by: Angeline M.
Coronel
Revision #001
 Date Developed: Document No. RCI-___-2021-001
Issued by:
Date Revised: Page 27 of
Cookery NCII
RCI vii
Developed by: Angeline M.
Coronel
Revision #001
 Date Developed: Document No. RCI-___-2021-001
Issued by:
Date Revised: Page 28 of
Cookery NCII
RCI vii
Developed by: Angeline M.
Coronel
Revision #001
 Date Developed: Document No. RCI-___-2021-001
Issued by:
Date Revised: Page 29 of
Cookery NCII
RCI vii
Developed by: Angeline M.
Coronel
Revision #001
 Date Developed: Document No. RCI-___-2021-001
Issued by:
Date Revised: Page 30 of
Cookery NCII
RCI vii
Developed by: Angeline M.
Coronel
Revision #001