PCOOKERY NC II

A. PLAN TRAINING SESSION

1. Trainee’s Characteristics
Please answer the following instrument according to the characteristics
described below. Encircle the letter of your choice that best describes you as
learner. Blank spaces are provided for some data that need your response.

CHARACTERISTICS OF LEARNERS

Language, Literacy Average grade in:

and Numeracy English Average grade in:
(LL&N) a. 95 and above Math
b. 90 to 94 a. 95 and above
q
c. 85 to 89 b. 90 to 94
d. 80 to 84 c. 85 to 89
e. 75 to 79 d.q 80 to 84
e. e. 75 to 79
Cultural and
Language Ethnicity / culture:
Background a. Ifugao
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others (please specify)
h. BICOLANO
q

Educational Highest Educational

&General Attainment:
Knowledge a. High School Level
b. High School Graduate
c. College Level
q
d. College Graduate
e. With units in Master’s
Degree
f. Masteral Graduate
g. With units in Doctoral
Level
h. Doctoral Graduate
Sex a. Male
b.
q
Female

Age Your Age: 23

1. Disabilities (if any)

Physical Disability 2. Existing Health Conditions
(Existing Illness if any)
a. None
q
b. Asthma
c. Heart Disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others (please specify)
_____________

Previous experience with the NC Certificates

topic NC Certificates
a. NC certified
b. NC graduate
c. NC Trainer
d. NC Lead trainer
e. None
Employment related in COOKERY
(if any)
Submitted an authenticated copy of
Certificate of employment

Company Name: Kemjie

Position: Manager
Yrs. in Service: 5 Yrs
Business related in COOKERY
(if any)

Type of Business:
__________________________
Name of Business:
_________________________
Number of years: _______
Learning Style a. Visual – the visual learner takes
mental pictures
The visual learner will often lose
focus during long oral lectures,
especially if these are not
accompanied by drawings and
illustrations. The visual learner
takes mental pictures of information
given, so in order for this kind of
learner to retain information, oral or
written, presentations of new
information must contain diagrams
and drawings, preferably in color.
The visual learner can’t concentrate
with a lot of activity around him and
will focus better and learn faster in
a quiet study environment.

b. Activist- Learns by having a go

They perceive information
concretely and process it actively.
They integrate experience and
application. They believe in self-
discovery. They are enthusiastic
about new things. They are
adaptable, even relish change. They
excel when flexibility is needed.
They often reach accurate
conclusion in the absence of logical
reason. They are risk takers. Hey
are ease with people. They enrich
reality by taking what is and adding
to it. Sometimes they are seen as
manipulative and pushy.
Their philosophy is “I’ll try
anything once”

c. Reflector- Learns most from

activities where they can watch,
listen and when review what has
happened.
They perceive information
concretely and process it
reflectively. They integrate
experience with the self. They learn
by listening and sharing ideas.
 They are imaginative thinkers who
believe in their own experience.
They excel in viewing direct
experience from many perspectives.
They value insightful thinking. They
work for harmony. They need to be
personally involved, seek
commitment. Are interested in
people and culture. They are
thoughtful people who enjoy
observing others. They absorb
reality. They seem to take in the
atmosphere almost like osmosis.
Their philosophy is to be cautious,
to consider all possible angles and
implications before making a move.
“I need more information”

d. Theorist- Learns most when

ideas are linked to existing theories
and concepts.
They Perceive information
abstractly and process it reflectively.
They form theories and concepts by
integrating their observations into
what is known. They seek
continuity. They need to know what
the experts think. They learn by
thinking through ideas. They value
sequential thinking. Need details.
They critique information and
collect data. They are through and
industrious. They will re-examine
the facts if situations perplex them.
They enjoy traditional classrooms.
Schools are made for them. They
are more interested in ideas then
people. They prefer to maximize
certainly and are uncomfortable
with subjective judgements. Their
philosophy prizes rationality and
logic: “If it’s logical, it’s good”

e. Pragmatist- Learns most from

learning activities that are directly
relevant to their situation.
They perceive information
 abstractly and process it actively.
They integrate theory and practice.
They learn by testing theories and
applying common sense. They are
pragmatists, they believe if
something works, use it. They are
down to earth problem solvers who
resent being given answers. They do
not stand on ceremony buy get right
to the point. They have a limited
tolerance for fuzzy ideas. They value
strategic thinking. They need to
know how things work. They edit
reality, cut right to the heart of
things, sometimes they seem bossy
and impersonal. Their philosophy
is: "There is always a better way.”
“If it works, it’s good.”

f. Kinesthetic- Learners are

described as the students in the
classroom, who have problems
sitting still and who often bounce
their legs while tapping their fingers
on the desks. They are often
referred to as hyperactive students
with concentration issues.

g. Auditory- Oral presentation are

crucial for understanding a subject,
as this kind of learner has the
ability to remember speeches and
lectures in detail but has a hard
time with written text. Having to
read long texts is pointless and will
not be retained by the auditory
learner unless it is read aloud.

a. Financially challenged
b. Working student
Other needs: c. Single parent
d. Others ( please
specify)________________

2. Determining Trainee’s Training Requirements

2.1 SELF-ASSESSMENT CHECKLIST

QUALIFICATION: COOKERY NC II

Instruction:

This Self-Check Instrument will give the trainer necessary data or

information which is essential in planning training sessions.

 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

BASIC COMPETENCIES:

Can I...? YES NO

1.PARTICIPATE IN WORKPLACE COMMUNICATION

1.1 Obtain and convey workplace information 
1.2 Complete relevant work related documents 
1.3 Participate in workplace meetings and discussions 

2. WORK IN TEAM ENVIRONMENT
2.1 Describe and identify team role and scope 
2.2 Identify own role and responsibility within team 
2.3 Describe Work as a team member 

3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives with organizational goals 
3.2 Set and meet work priorities 
3.3 Maintain professional growth and development 

4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
4.1 Identify hazards and risks 
4.2 Evaluate hazards and risk 
4.3 Control hazards and risks 
4.4 Maintain OHS awareness 
4.5 Perform basic first-aid procedures 

5. SOLVE/ADRESS GENERAL WORKPLACE PROBLEMS
 
6. PRACTICE ENTREPRENEURIAL SKILLS IN THE
WORKPLACE

7. CONTRIBUTE TO WORKPLACE INNOVATION

8. PRESENT RELEVANT INFORMATION

9. EXERCISE EFFICIENT AND EFFECTIVE
SUSTAINABLE PRACTICES IN THE WORKPLACE
COMMON COMPETENCIES

Can I...? YES NO

1.DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

1.1 Identify and access key resources information industry 
1.2 Access, apply and share industry information 
1.3 Update continuously relevant industry knowledge 

2.OBSERVE WORKPLACE HYGIENE PROCEDURES

2.1 Practice personal grooming and hygiene 
2.2 Practice safe and hygienic handling, storage and 
disposal of food, beverage and materials

3. PERFORM COMPUTER OPERATIONS
3.1 Identify and explain the functions, general features 
capabilities of both hardware and software undertaken
3.2 Prepare and use appropriate hardware and software 
according to task requirements
3.3 Use appropriate devices and procedures to transfer 
files/data
3.4 Produce accurate and complete data according to the 
requirements
3.5 Maintain computer equipment and systems 

4. PERFORM WORKPLACE AND SAFETY PRACTICES
4.1 Practice workplace safety, security and hygiene 
systems, processes and operation
4.2 Respond appropriately to faults, problems and 
emergency situations
4.3 Maintain a safe personal presentation standards 
5.1 Apply effective verbal and non-verbal 
5.2 Provide prompt and quality service to customer 
5.3 Handle queries promptly and correctly in line with 
enterprise procedures
5.4 Handle costumer complaints, evaluation and 
recommendations
CORE COMPETENCIES

Can I…?

1.CLEAN AND MAINTAIN KITCHEN PREMISE

1.1 Clean, sanitize and store equipment 
1.2 Clean and sanitize premises 
1.3 Dispose of waste 

2. PREPARE STOCKS, SAUCES AND SOUPS

2.1 Prepare stocks, glazes and essences required for menu 
items
2.2 Prepare soups required for menu items 
2.3 Prepare sauces required for menu items 
2.4 Store and reconstitute stocks, sauces and soups 

3. PREPARE APPETIZERS
3.1 Perform Mise’ en place 
3.2 Prepare a range of appetizers 
3.3 Present a range of appetizers 
3.4 Store appetizers 

4. PREPARE SALADS AND DRESSINGS

4.1 Perform Mise en place 
4.2 Prepare a variety salads and dressings 
4.3 Present a variety of salads and dressings 
4.4 Store salads and dressings 

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

6. PREPARE MEAT DISHES

6.1 Perform Mise en place 
6.2 Cook meat cuts for service 
6.3 Present meat cuts for service 
6.4 Store meat 
7. PREPARE VEGETABLES DISHES
7.1 Perform Mise en place 
7.2 Prepare vegetable dishes 
7.3 Present vegetable dishes 
7.4 Store vegetables dishes 

8. PREPARE EGG DISHES

8.1 Perform Mise en place 
8.2 Prepare and cook egg dishes 
8.3 Present egg dishes 
8.4 Store egg dishes 

9. PREPARE STARCH DISHES

9.1 Perform mis en place 
9.2 Prepare starch dishes 
9.3 Present Starch dishes 
9.4 Store Starch dishes 

10. PREPARE POULTRY AND GAME DISHES

10.1 Perform miseen place 
10.2 Cook poultry and game dishes 
10.3 Plate/present poultry and game dishes 
10.4 Store poultry and game 

11. PREPARE SEAFOOD DISHES

11.1 Perform mise en place 
11.2 Handle fish and seafood 
11.3 Cook fish and shellfish 
11.4 Plate/Present fish and seafood 
11.5 Store fish and seafood 

12. PREPARE DESSERTS

12.1 Perform mise en place 
12.2 Prepare desserts and sweet sauces 
12.3 Plate/Present desserts 
12.4 Store desserts 

13. PACKAGE PREPARED FOOD

13.1 Select packaging materials 
13.2 Package food 

2.2 EVIDENCE/ PROOF OF CURRENT COMPETENCIES

 CURRENT PROOF/EVIDENCE MEANS OF
COMPETENCIES VALIDATING

BASIC COMPETENCIES

1.PARTICIPATE IN  Submitted an
WORKPLACE authenticated
COMMUNICATION  Certificate of Training copy of
 Culinary Arts Certificate of
2. WORK IN TEAM employment
ENVIRONMENT  Demonstration
3. PRACTICE CAREER  Interview
PROFESSIONALISM  Transcript of
4. PRACTICE Record
OCCUPATIONAL
HEALTH AND SAFETY
PROCEDURES
5. SOLVE/ADDRESS
GENERAL
WORKPLACE
PROBLEMS
6. PRACTICE
ENTREPRENEURIAL
SKILLS IN THE
WORKPLACE
7. CONTRIBUTE TO
WORKPLACE
INNOVATION
8. EXERCISE
EFFICIENT AND
EFFECTIVE
SUSTAINABLE
PRACTICES IN THE
WORKPLACE
9. PRESENT
RELEVANT
INFORMATIONS

COMMON COMPETENCIES
1.DEVELOP AND  Submitted an
UPDATE INDUSTRY authenticated
KNOWLEDGE copy of
2.OBSERVE  Certificate of Training Certificate of
WORKPLACE  Culinary Arts employment
HYGIENE  Demonstration
PROCEDURES  Interview
 Transcript of
3. PERFORM Record
COMPUTER
OPERATIONS

4. PERFORM
WORKPLACE AND
SAFETY PRACTICES

5.PROVIDE
EFFECTIVE
CUSTOMER SERVICE

CORE COMPETENCIES

1.CLEAN AND  Certificate of Training  Submitted an

MAINTAIN KITCHEN  Culinary Arts authenticated
PREMISES copy of
2.PREPARE STOCKS, Certificate of
SAUCES AND SOUPS employment
 Demonstration
 Interview
3. PREPARE
 Transcript of
APPETIZERS
Record
4. PREPARE SALADS
AND DRESSINGS
5.PREPARE
SANDWICHES

2.3 SUMMARY OF CURRENT COMPETENCIES

 Required Units of
Competency/Learning Training
Outcomes based on Current Competencies Gaps/Requirement s
CBC

BASIC COMPETENCIES
1.PARTICIPATE IN PARTICIPATE IN
WORKPLACE WORKPLACE
COMMUNICATION COMMUNICATION

1.1 Obtain and  Obtain and convey

convey workplace workplace
information information
1.2 Speak English at  Speak English at a
a basic operational basic operational
level level
1.3 Participate in  Participate in
workplace meetings workplace
and discussions meetings and
1.4 Complete discussions
relevant work  Complete relevant
related documents work related
documents
WORK IN TEAM
2. WORK IN TEAM ENVIRONMENT
ENVIRONMENT
 Describe team role
2.1 Describe team role and scope
and scope  Identify own role
2.3 Identify own role and responsibility
and responsibility within team
within team  Work as a team
2.4 Work as a team member
member  Work in socially
2.5 Work in socially diverse
diverse environment environment

3. PRACTICE CAREER PRACTICE CAREER

PROFESSIONALISM PROFESSIONALISM

3.1 Integrate personal  Integrate personal

objectives with objectives with
organizational goals organizational
3.2 Set and meet work goals
priorities  Set and meet work
3.3 Maintain priorities
professional growth  Maintain
and development professional
growth and
development
4. PRACTICE PRACTICE
OCCUPATIONAL OCCUPATIONAL
HEALTH AND SAFETY HEALTH AND SAFETY
PROCEDURES PROCEDURES

4.1 Identify hazards  Identify hazards

and risks and risks
4.2 Evaluate hazards  Evaluate hazards
and risks and risks
4.3 Control hazards  Control hazards
and risks and risks
4.4 Maintain OHS  Maintain OHS
awareness awareness
4.5 Perform basic first-  Perform basic first-
aid procedures aid procedures
COMMON COMPETENCIES

1.DEVELOP AND DEVELOP AND UPDATE

UPDATE INDUSTRY INDUSTRY KNOWLEDGE
KNOWLEDGE
 Seek information
1.1 Seek information on the industry
on the industry  Update industry
1.2 Update industry knowledge
knowledge  Develop and
1.3 Develop and update local
update local knowledge
knowledge  Promote products
1.4 1.4 Promote and services to
products and customer
services to customer

2.OBSERVE OBSERVE WORKPLACE

WORKPLACE HYGIENE PROCEDURE
HYGIENE
PROCEDURES  Follow hygiene
procedures
2.1 Follow hygiene  Identify and
procedures prevent hygiene
2.2 Identify and risks
prevent hygiene risks
3. PERFORM PERFORM COMPUTER
COMPUTER OPERATIONS
OPERATIONS
 Plan and prepare
3.1 Plan and prepare for task to be
for task to be undertaken
undertaken  Input data into
3.2 Input data into computer
computer  Access information
3.3 Access information using compute
using compute  Store appetizers
3.4 Store appetizers
3.5 Maintain computer  Maintain computer
equipment and equipment and
systems systems

4. PERFORM PERFORM WORKPLACE

WORKPLACE .1 Follow AND SAFETY
workplace procedures PRACTICES
for health, safety and
security practices  Follow workplace
4.2 Perform child procedures for
protection duties health, safety and
relevant to the tourism security practices
industry  Perform child
4.3 Observe and protection duties
monitor people relevant to the
4.4 Deal with tourism industry
emergency situations Observe and
4.5 Maintain safe monitor people
personal presentation  Deal with
standards emergency
4.6 Maintain a safe situations
and secure workplace  Maintain safe
personal
presentation
standards
 Maintain a safe
and secure
workplace

5.PROVIDE PROVIDE EFFECTIVE

EFFECTIVE CUSTOMER SERVICE
CUSTOMER SERVICE
  Greet customer
5.1 Greet customer  Identify needs of
5.2 Identify needs of customers
customers  Deliver service to
5.3 Deliver service to customer
customer  Handle queries
5.4 Handle queries through use of
through use of common business
common business tools tools and
and technology technology
5.5 Handle  Handle
complaints/conflict complaints/conflict
situations, evaluation situations,
and recommendations evaluation and
recommendations

CORE COMPETENCIES
1.CLEAN AND MAINTAIN
1.CLEAN AND KITCHEN PREMISES
MAINTAIN KITCHEN
PREMISES  Clean, sanitize and
store equipment
1.1 Clean, sanitize and  Clean and sanitize
store equipment premises
1.2 Clean and sanitize  Dispose of waste
premises
1.3 Dispose of waste

2.PREPARE STOCKS, 2.PREPARE STOCKS,

SAUCES AND SOUPS SAUCES AND SOUPS

2.1 Prepare stocks,  Prepare stocks,

glazes and essences glazes and
required for menu essences required
items for menu items
2.2 Prepare soups  Prepare soups
required for menu required for menu
items items
2.3 Prepare sauces  Prepare sauces
required for menu required for menu
items items
2.4 Store and  Store and
reconstitute stocks, reconstitute
sauces and soups stocks, sauces and
soups

3.PREPARE PREPARE APPETIZERS

APPETIZERS
 Perform Mise’ en
3.1 Perform Mise’ en place
place  Prepare a range of
3.2 Prepare a range of appetizers
appetizers  Present a range of
3.3 Present a range of appetizers
appetizers  Store appetizers
3.4 Store appetizers

4.PREPARE SALADS 4.PREPARE SALADS

AND DRESSINGS AND DRESSINGS

4.1 Perform Mise en  Perform Mise en

place place
4.2 Prepare a variety  Prepare a variety
salads and dressings salads and
4.3 Present a variety of dressings
salads and dressings  Present a variety of
4.4 Store salads and salads and
dressings dressings
Store salads and
dressings

5.PREPARE PREPARE SANDWICHES

SANDWICHES
 Perform mise-en –
5.1 Perform mise-en – place
place  Prepare a variety of
5.2 Prepare a variety of sandwiches
sandwiches  Present a variety of
5.3 Present a variety of sandwiches
sandwiches  Store sandwiches
5.4 Store sandwiches
6. PREPARE MEAT 6. PREPARE MEAT
DISHES DISHES

6.1 Perform Mise en 6.1 Perform Mise en

place place
6.2 Cook meat cuts for 6.2 Cook meat cuts
service for service
6.3 Present meat cuts 6.3 Present meat cuts
for service for service
6.4 Store meat 6.4 Store meat
7. PREPARE 7. PREPARE
VEGETABLES DISHES VEGETABLES
DISHES
7.1 Perform Mise en
place 7.1 Perform Mise en
7.2 Prepare vegetable place
dishes 7.2 Prepare vegetable
7.3 Present vegetable dishes
dishes 7.3 Present vegetable
7.4 Store vegetables dishes
dishes 7.4 Store vegetables
dishes

8. PREPARE EGG 8. PREPARE EGG

DISHES DISHES

8.1 Perform Mise en 8.1 Perform Mise en

place place
8.2 Prepare and cook 8.2 Prepare and cook
egg dishes egg dishes
8.3 Present egg dishes 8.3 Present egg
8.4 Store egg dishes dishes
8.4 Store egg dishes
9. PREPARE STARCH 9. PREPARE STARCH
DISHES DISHES

9.1 PREPARE STARCH 9.1 PREPARE

DISHES STARCH DISHES
9.2 Prepare starch 9.2 Prepare starch
dishes dishes
9.3 Present Starch 9.3 Present Starch
dishes dishes
9.4 Store Starch dishes 9.4 Store Starch
dishes

10. COOK POULTRY 10. COOK POULTRY

AND GAME DISHES AND GAME DISHES

10.1 Perform mise en 10.1 Perform mise en

place place
10.2 Cook poultry and 10.2 Cook poultry
game dishes and game dishes
10.3 Plate/present 10.3 Plate/present
poultry and game poultry and game
dishes dishes
10.4 Store poultry and 10.4 Store poultry
game and game

11. PREPARE 11. PREPARE

SEAFOOD DISHES SEAFOOD DISHES

11.1 Perform mise en 11.1 Perform mise en

place place
11.2 Handle fish and 11.2 Handle fish and
seafood seafood
11.3 Cook fish and 11.3 Cook fish and
shellfish shellfish
11.4 Plate/Present fish 11.4 Plate/Present
and seafood fish and seafood
11.5 Store fish and 11.5 Store fish and
seafood seafood
12. PREPARE 12. PREPARE
DESSERTS DESSERTS

12.1 Perform mise en 12.1 Perform mise en

place place
12.2 Prepare desserts 12.2 Prepare desserts
and sweet sauces and sweet sauces
12.3 Plate/Present 12.3 Plate/Present
desserts desserts
12.4 Store desserts 12.4 Store desserts
13. PACKAGE 13. PACKAGE
PREPARED FOOD PREPARED FOOD

13.1 Select packaging 13.1 Select packaging

materials materials
13.2 Package food 13.2 Package food

2.4 TRAINING NEEDS

 TRAINING NEEDS MODULE DURATION (N0. OF
(LEARNING OUTCOMES) TITLE/MODULE OF HOURS)
INSTRUCTION

LO 6.1 Perform Mise en 1 hour

place

LO 6.2 Cook meat cuts 18 hours

for service

6. PREPARE MEAT
LO 6.3 Present meat cuts DISHES 4 hours
for service

LO 6.4 Store meat 1 hour

LO 7.1 Perform Mise en 1 hour

place

7. PREPARE
LO 7.2 Prepare vegetable VEGETABLES 18 hours
dishes DISHES

LO 7.3 Present vegetable 4 hours

dishes

LO 7.4 Store vegetables 1 hour

dishes
LO 8.1 Perform Mise en 1 hour
place

LO 8.2 Prepare and cook 8. PREPARE EGG 18 hours

egg dishes DISHES

LO 8.3 Present egg 4 hours

dishes

LO 8.4 Store egg dishes 1 hour

LO 9.2 Prepare starch 19 hours

dishes
9. PREPARE
STARCH
LO 9.3 Present Starch DISHES 4 hours
dishes

LO 9.4 Store Starch 1 hour

dishes

LO 10.1 Perform mise en 1 hour

place

LO 10.2 Cook poultry 18 hours

and game dishes

LO 10.3 Plate/present 10. COOK 4 hours

poultry and game dishes POULTRY AND
GAME DISHES
LO 10.4 Store poultry 1 hour
and game
 1 hour
LO 11.1 Perform mise en
place

LO 11.2 Handle fish and 16 hours

seafood 11. PREPARE
SEAFOOD
LO 11.3 Cook fish and DISHES 4 hours
shellfish

LO 11.4 Plate/Present 2 hours

fish and seafood

LO 11.5 Store fish and 1 hour

seafood

LO 12.1 Perform mise en 1 hour

place

12. PREPARE
LO 12.2 Prepare desserts DESSERTS 18 hours
and sweet sauces

LO 12.3 Plate/Present 3 hours

desserts

LO 12.4 Store desserts 2 hours

LO 13.1 Select packaging 3 hours

materials 13. PACKAGE
LO 13.2 Package PREPARED
food. FOOD 5 hours