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    Cookery NC Ii: General Trainees Orientation

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    SUSHMITA MA. GERSON
    This document provides an overview of the Cookery NC II training program offered at Casa Marie Learning Institute Junior High School. The 316-hour course teaches competencies needed to clean kitchen areas and prepare hot and cold meals. It covers basic workplace skills, common food service skills, and specific cooking competencies like preparing stocks, meats and desserts. The training follows the principles of competency-based learning where students progress at their own pace by demonstrating industry-standard skills.

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    Cookery NC Ii: General Trainees Orientation

    Uploaded by

    SUSHMITA MA. GERSON
    223 views23 pages
    This document provides an overview of the Cookery NC II training program offered at Casa Marie Learning Institute Junior High School. The 316-hour course teaches competencies needed to clean kitchen areas and prepare hot and cold meals. It covers basic workplace skills, common food service skills, and specific cooking competencies like preparing stocks, meats and desserts. The training follows the principles of competency-based learning where students progress at their own pace by demonstrating industry-standard skills.

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    This document provides an overview of the Cookery NC II training program offered at Casa Marie Learning Institute Junior High School. The 316-hour course teaches competencies needed to clean kitchen areas and prepare hot and cold meals. It covers basic workplace skills, common food service skills, and specific cooking competencies like preparing stocks, meats and desserts. The training follows the principles of competency-based learning where students progress at their own pace by demonstrating industry-standard skills.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    223 views23 pages

    Cookery NC Ii: General Trainees Orientation

    Uploaded by

    SUSHMITA MA. GERSON
    This document provides an overview of the Cookery NC II training program offered at Casa Marie Learning Institute Junior High School. The 316-hour course teaches competencies needed to clean kitchen areas and prepare hot and cold meals. It covers basic workplace skills, common food service skills, and specific cooking competencies like preparing stocks, meats and desserts. The training follows the principles of competency-based learning where students progress at their own pace by demonstrating industry-standard skills.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 23

    CASA MARIE LEARNING INSTITUTE JUNIOR HIGH

    SCHOOL DEPARTMENT
    TANJAY CITY, NEGROS ORIENTAL
    COOKERY NC II
    General Trainees Orientation
    QUALIFICATION OVERVIEW

    Course Title: COOKERY NC II


    Nominal Training Duration
    18 Hours (Basic Competencies)
    18 Hours (Common Competencies)
    280 Hours (Core Competencies)

    Total Hours: 316 Hours


    COURSE DESCRIPTION

    • The COOKERY NC II Qualification consists of


    competencies that a person must achieve to
    clean kitchen areas, cook/prepare hot, cold
    meals and desserts for guests in various food
    and beverage service facilities.
    BASIC COMPETENCIES
    • Participate in Workplace Communication
    • Work in Team Environment
    • Practice Career Professionalism
    • Practice Occupational Health and Safety
    Procedures
    COMMON COMPETENCIES
    • Develop and Update Industry Knowledge
    • Observe Workplace Hygiene
    • Perform Computer Operations
    • Perform Workplace and Safety Practices
    • Provide Effective Customer Service
    CORE COMPETENCIES

    • Clean and Maintain Kitchen Premises


    • Prepare Stocks, Sauces and Soups
    • Prepare Appetizers
    • Prepare Salads and Dressings
    • Prepare Sandwiches
    • Prepare Meat Dishes
    • Prepare Vegetable Dishes
    CORE COMPETENCIES
    • Prepare Egg Dishes
    • Prepare Starch Dishes
    • Prepare Poultry and Game Dishes
    • Prepare Seafood Dishes
    • Prepare Desserts
    • Package Prepared Food
    OVERVIEW
    • Competency-Based Training (CBT)
    • CBT Principles
    • Roles of the Trainer and Trainees
    • COOKERY NC II Training Course
    WHAT IS CBT?
    COMPETENCY-BASED TRAINING

    • Is a training delivery approach that


    focuses on the competency development
    of the learner as a result of the training.
    • It emphasizes on what the learner can
    actually do.
    • It focuses on the outcome rather than the
    learning process within the specified time.
    TRAINING REGULATIONS (TR)

    • Is the basis in the formulation of


    competency assessment , development of
    the curriculum and instructional materials
    of the Competency-Based Training ( CBT)
    • Promulgated by TESDA
    10 PRINCIPLES OF CBT
    1. Training is based on the curriculum
    developed from the competency
    standards.[based on actual industry
    practice]
    2. Learning is competency-based or
    modular in structure.
    3. Training delivery is individualized and
    self-paced.
    4. Training is based on work that
    must be performed.
    5. Training materials are directly related to
    the competency standards and
    curriculum.
    6. Assessment of learners is based on the
    collection of evidences of work
    performance based on industry standards.
    7. Training is based on “ on and off” job
    components.
    8. The system allows recognition of prior
    learning (RPL).
    9. The system allows for the learners to
    enter and exit in the program at different
    times and levels and to receive an award
    for the competencies attained.
    10. Approved training programs are
    nationally accredited by UTPRAS (Unified
    TVET Program Registration and
    Accreditation System).
    ROLES OF THE CBT TRAINER
    • Team member
    • Motivator
    • Manager/consultant
    • Diagnose
    • Evaluator
    • Install confidence in the learner
    • Role model
    • Good communicator
    • Accepts responsibility
    ROLES OF THE TRAINEE
    1.You choose how you want to learn.
    2.Learn at your own rate within program
    guidelines.
    3.You may request to receive credit for what
    they already know.
    4.Select what you want to learn and learn
    within reason.
    5. You Are responsible for what you learn.
    6. Decide when you are ready to perform a
    task.
    7. Work cooperatively with other trainees.
    8. Compete against job standards not
    against other trainees.
    MONITORING TOOLS

    • Progress Chart
    • Achievement Chart
    • Trainee’s Record Book
    INSTRUCTIONAL MATERIALS
    • CBLM
    • Information Sheets
    • Task Sheets
    • Job Sheets
    • Performance Rating Sheets
    ASSESSMENT METHODS
    • Written examination
    • Demonstration of practical skills
    • Direct observation
    • Interview/ Questioning
    SCHEDULE OF CLASSES
    8:00 – 12:00
    MORNING SESSION

    1:00 – 5:00
    AFTERNOON SESSION
    HOUSE RULES
    1. Wear proper attire
    2. Always wear school ID
    3. No Smoking inside the school or within the school
    vicinity
    4. No loitering, especially during class hours
    5. Take good care of the tools and equipment; return
    them to their proper places properly cleaned
    6. Clean the area before leaving
    7. Wear the Prescribe PPE for your safety whenever
    necessary.
    THANK YOU

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