DEPARTMENT OF EDUCATION
DONSOL NATIONAL COMPREHENSIVE HIGH SCHOOL
DONSOL SORSOGON
STUDENT RECORD BOOK
Student No:
NAME :
COURSE : Cookery NCII
TRAINING DURATION : JUNE 2019 – MARCH 2020
INSTRUCTOR : CRISTIAN G. HASTA
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Instructions:
This Trainees Record Book (TRB) is intended to serve as record of all
accomplishment/task/activities while undergoing training in the school
and 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 both the trainees and instructor viably enter all
its contents.
The Trainees Record Book contains all the required competencies in
COOKERY NC II. All you have to do is to fill in the column “Task required”
and “Date Accomplished” will 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 instructor and submit the same to the
Acting Vocational Instruction Supervisor (VIS) and shall form part of the
permanent trainee’s document on file.
Thank You.
Trainer
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Unit of Competency: PREPARE MEAT DISHES
Learning Task Required Date Instructors
Outcome Accomplished Remarks
1. CLEAN AND MAINTAIN KITCHEN PREMISES
1.1 Clean, sanitize Clean, sanitize and store equipment
and store equipment
1.2 Clean and Clean and sanitize premises
sanitize premises
1.3 Dispose of waste Dispose of waste
Trainee’s Signature Instructor’s Signature
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Unit of Competency: PREPARE MEAT DISHES
Learning Task Required Date Instructors
Outcome Accomplished Remarks
2. PREPARE STOCKS, SAUCES AND SOUPS
2.1 Prepare stocks, Prepare stocks, glazes and essences
glazes and required for menu items
essences required
for menu items
2.2 Prepare soups Prepare soups required for menu
required for items
menu items
2.3 Present soups Present soups required for menu
required for items
menu items
2.4 Store and Store and reconstitute stocks, sauces
reconstitute and soups
stocks, sauces
and soups
Trainee’s Signature Instructor’s Signature
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Unit of Competency: PREPARE MEAT DISHES
Learning Task Required Date Instructors
Outcome Accomplished Remarks
3. PREPARE APPETIZER
3.1 Perform Mise’ Perform Mise’ en place
en place
3.2 Prepare a range Prepare a range of appetizers
of appetizers
3.3 Present a range Present a range of appetizers
of appetizers
3.4 Store appetizers Store appetizers
Trainee’s Signature Instructor’s Signature
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Unit of Competency: PREPARE MEAT DISHES
Learning Task Required Date Instructors
Outcome Accomplished Remarks
4. PREPARE SALAD AND DRESSINGS
4.1 Perform Mise en Perform Mise en place
place
4.2 Prepare a variety Prepare a variety salads and dressing
salads and dressing
4.3 Present a variety Present a variety of salads and
of salads and dressings
dressings
4.4 Store salads and Store salads and dressings
dressings
Trainee’s Signature Instructor’s Signature
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Unit of Competency: PREPARE MEAT DISHES
Learning Task Required Date Instructors
Outcome Accomplished Remarks
5. PREPARE SANDWICHES
5.1 Perform mise-en Perform mise-en -place
-place
5.2 Prepare a Prepare a variety of sandwiches
variety of
sandwiches
5.3 Present a variety Present a variety of sandwiches
of sandwiches
5.4 Store Store sandwiches
sandwiches
Trainee’s Signature Instructor’s Signature
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Unit of Competency: PREPARE MEAT DISHES
Learning Task Required Date Instructors
Outcome Accomplished Remarks
6. PREPARE MEAT DISHES
6.1 Perform Mise en Perform Mise en place
place
6.2 Cook meat cuts Cook meat cuts for service
for service
6.3 Present meat Present meat cuts for service
cuts for service
6.4 Store meat Store meat
Trainee’s Signature Instructor’s Signature
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Unit of Competency: PREPARE MEAT DISHES
Learning Task Required Date Instructors
Outcome Accomplished Remarks
7. PREPARE VEGETABLE DISHES
7.1 Perform Mise en Perform Mise en place
place
7.2 Prepare Prepare vegetable dishes
vegetable dishes
7.3 Present Present vegetable dishes
vegetable dishes
7.4 Store vegetables Store vegetables dishes
dishes
Trainee’s Signature Instructor’s Signature
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Unit of Competency: PREPARE MEAT DISHES
Learning Task Required Date Instructors
Outcome Accomplished Remarks
8. PREPARE EGG DISHES
8.1 Perform Mise en Perform Mise en place
place
8.2 Prepare and cook Prepare and cook egg dishes
egg dishes
8.3 Present egg Present egg dishes
dishes
8.4 Store egg dishes Store egg dishes
Trainee’s Signature Instructor’s Signature
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Unit of Competency:
Learning Task Required Date Instructors
Outcome Accomplished Remarks
9.PREPARE STARCH DISHES
9.1 Perform Mise en Perform Mise en place
place
9.2 Prepare starch Prepare starch dishes
dishes
9.3 Present Starch Present Starch dishes
dishes
9.4 Store Starch Store Starch dishes
dishes
Trainee’s Signature Instructor’s Signature
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Unit of Competency: PREPARE MEAT DISHES
Learning Task Required Date Instructors
Outcome Accomplished Remarks
10. PREPARE POULTRY AND GAME DISHES
10.1 Perform mise Perform mise en place
en place
10.2 Cook poultry Cook poultry and game dishes
and game dishes
10.3 Plate/present Plate/present poultry and game dishes
poultry and game
dishes
10.4 Store poultry Store poultry and game
and game
Trainee’s Signature Instructor’s Signature
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Unit of Competency: PREPARE MEAT DISHES
Learning Task Required Date Instructors
Outcome Accomplished Remarks
11. PREPARE SEAFOOD DISHES
11.1 Perform mise Perform mise en place
en place
11.2 Handle fish and Handle fish and seafood
seafood
11.3 Cook fish and Cook fish and shellfish
shellfish
Trainee’s Signature Instructor’s Signature
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Unit of Competency: PREPARE MEAT DISHES
Learning Task Required Date Instructors
Outcome Accomplished Remarks
12. PREPARE DESSERTS
12.1 Perform mise Perform mise en place
en place
12.2 Prepare desserts Prepare desserts and sweet sauce
and sweet sauce
12.3 Plate/Present Plate/Present desserts
desserts
12.4 Store desserts Store desserts
Trainee’s Signature Instructor’s Signature
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Unit of Competency: PREPARE MEAT DISHES
Learning Task Required Date Instructors
Outcome Accomplished Remarks
13.PACKAGE PREPARED FOODS
13.1 Select Select packaging materials
packaging materials
13.2 Package food Package food
Trainee’s Signature Instructor’s Signature
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