Supervise

Work-Based
Learning

Portfolio on Date Developed: Document No. CKO 101

Supervise Work- September 2018 Issued by:
based Learning Date Revised: Education Page 1
Developed by: Committee
Cookery NC II Crisostomo C. Mateo
Revision # 00
 FORM 1.1 SELF-ASSESSMENT CHECK

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.
BASIC COMPETENCIES
CAN I…? YES NO
1.Participate in Workplace Communication
Obtain and convey workplace information 
Complete relevant work related documents 
Participate in workplace meeting and discussion 
2.Work in a Team Environment
Describe and identify team role and responsibility in a team 
Describe work as a team member 
3.Practice Career Professionalism
Integrate personal objectives with organizational goals 
Set and meet work priorities 
Maintain professional growth and development 
4. Practice Occupational Health and Safety Procedures
Idenify hazards and risks 
Evaluate hazards and risks 
Control hazards and risks 
Maintain occupational health and safety awareness 
COMMON COMPETENCIES
CAN I…? YES NO
1.Develop and Update Industry Knowledge
Seek information on the industry 
Update industry knowledge 
2. Observe Workplace Hygiene Procedures
COMMON COMPETENCIES
Follow hygienic procedures 

Portfolio on Date Developed: Document No. CKO 101

Supervise Work- September 2018 Issued by:
based Learning Date Revised: Education Page 2
Developed by: Committee
Cookery NC II Crisostomo C. Mateo
Revision # 00
Identify and prevent hygienic risks 
3.Perform Computer Operations
Plan and prepare task to be undertaken 
Input data into computer 
Access info using computer 
Produce/output data using computer data 
3.1 Maintain Computer Equipment and System
Plan and prepare for maintenance 
Maintain computer equipment systems and networks 
Inspect and test the computer equipment and systems 
4. Perform Workplace and Safety Practices
Follow workplace procedures for health, safety and security 
practices
Deal with emergency situation 
Maintain safe personal presentation standards 
5.Provide effective customer service
Greet customers 
Identify customer needs 
Deliver service to customer 
Handle queries trough telephone, fax machine, internet, e- 
mail and SMS
Handle complaints, evaluation and recommendations 

CORE COMPETENCIES
CAN I…? YES NO
1. Clean and Maintain Kitchen Premises
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 

Portfolio on Date Developed: Document No. CKO 101

Supervise Work- September 2018 Issued by:
based Learning Date Revised: Education Page 3
Developed by: Committee
Cookery NC II Crisostomo C. Mateo
Revision # 00
CORE COMPETENCIES
CAN I…? YES NO
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 Dressing
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 cut for service 
6.3 Present meat cuts for services 
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 

Portfolio on Date Developed: Document No. CKO 101

Supervise Work- September 2018 Issued by:
based Learning Date Revised: Education Page 4
Developed by: Committee
Cookery NC II Crisostomo C. Mateo
Revision # 00
CORE COMPETENCIES
CAN I…? YES NO
8.2 Prepare and cook egg dishes 
8.3 Present egg dishes 
8.4 Store egg dishes  
9. Prepare Starch Dishes
9.1 Perform Mise’ en place 
9.2 Prepare starch dishes 
9.3 Prepare starch dishes 
9.4 Store starch dishes  
10. Prepare Poultry and Game Dishes
10.1 Perform Mise’ en 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  

Portfolio on Date Developed: Document No. CKO 101

Supervise Work- September 2018 Issued by:
based Learning Date Revised: Education Page 5
Developed by: Committee
Cookery NC II Crisostomo C. Mateo
Revision # 00
FORM 1.2 Evidences/Proof of Current Competencies
Evidence of Current Competencies acquired related to Job/Occupation

Current competencies Proof/Evidence

Participate in workplace
communication Certificate of Training
Work in a Team Environment Certificate of Training
Practice Career Professionalism Certificate of Training
Practice Occupational Health and
Certificate of Training
Safety Procedures
Develop and Update Industry
Certificate of Training
Knowledge
Observe Workplace Hygiene Procedures Certificate of Training
Perform Computer Operations Certificate of Training
Maintain Computer Equipment and
Certificate of Training
System
Perform Workplace and Safety
Certificate of Training
Practices
Provide effective customer service Certificate of Training
Clean and Maintain Kitchen Premises Certificate of Training

Prepare Stocks, Sauces and Soups Certificate of Training

Prepare appetizers Certificate of Training

Prepare salads and dressing Certificate of Training

Prepare sandwiches Certificate of Training

Prepare meat dishes Certificate of Training
Prepare vegetables dishes Certificate of Training
Prepare egg dishes Certificate of Training
Prepare starch dishes Certificate of Training
Prepare poultry and game dishes Certificate of Training
Prepare desserts Certificate of Training
Package prepared food Certificate of Training

Portfolio on Date Developed: Document No. CKO 101

Supervise Work- September 2018 Issued by:
based Learning Date Revised: Education Page 6
Developed by: Committee
Cookery NC II Crisostomo C. Mateo
Revision # 00
FORM 1.3 IDENTIFYING TRAINING GAPS
Summary of Current Competencies Versus Required Competencies

Required Units of
Training Gaps/
Current Competencies Competency/ Learning
Requirements
Outcomes

Participate in workplace Participate in workplace

communication communication
Work in a Team Work in a Team
Environment Environment
Practice Career Practice Career
Professionalism Professionalism
Practice Occupational Practice Occupational
Health and Safety Health and Safety
Procedures Procedures
Develop and Update Develop and Update
Industry Knowledge Industry Knowledge
Observe Workplace Observe Workplace
Hygiene Procedures Hygiene Procedures
Perform Computer Perform Computer
Operations Operations
Maintain Computer Maintain Computer
Equipment and System Equipment and System
Perform Workplace and Perform Workplace and
Safety Practices Safety Practices
Provide effective Provide effective customer
customer service service
Prepare Stocks, Sauces Prepare Stocks, Sauces
and Soups and Soups
Prepare appetizers Prepare appetizers
Prepare salads and Prepare salads and
dressing dressing
Prepare sandwiches Prepare sandwiches
Prepare meat dishes Prepare meat dishes
Prepare vegetables
Prepare vegetables dishes
dishes

Portfolio on Date Developed: Document No. CKO 101

Supervise Work- September 2018 Issued by:
based Learning Date Revised: Education Page 7
Developed by: Committee
Cookery NC II Crisostomo C. Mateo
Revision # 00
 Required Units of
Training Gaps/
Current Competencies Competency/ Learning
Requirements
Outcomes
Prepare egg dishes Prepare egg dishes
Prepare starch dishes Prepare starch dishes
Prepare poultry and Prepare poultry and game
game dishes dishes
Prepare seafood dishes Prepare seafood dishes
Prepare desserts Prepare desserts
Package prepared food Package prepared food

FORM 1.4 TRAINEES TRAINING REQUIREMENT

Module Title/ Module of

Gaps Duration (Hours)
Instruction
Perform Mise’ en
place

Prepare variety of
sandwiches
Prepare sandwiches 24 HOURS
Present a variety of
sandwiches

Store sandwiches

Portfolio on Date Developed: Document No. CKO 101

Supervise Work- September 2018 Issued by:
based Learning Date Revised: Education Page 8
Developed by: Committee
Cookery NC II Crisostomo C. Mateo
Revision # 00
 TRAINING PLAN

Qualification: COOKERY NCII

Trainee’s Facilities, Date

Mode of Staff Assessment
Training Training Activity/ Task Tools & &
Training Venue Arrangement
Requirement Equipment Time
1. Tools, utensils and equipment Appetizers may
are cleaned, sanitized and include but not
prepared based on the required limited to:
tasks
- Hors d’
2. Ingredients are identified
oeuvres – hot
correctly, according to standard
or cold
recipes, or enterprise
- Canapes Crab Pot
requirements
- Savouries
3. Ingredients are assembled Dampa,
- Antipasto
Perform Mise’ en according to correct sequence, Along Observation
- Tapas 8 Hrs
place quality and specifications OJT / SIT Rowena Macapagal Checklist
- Finger foods
required Calixto Avenue,
- Sandwiches –
4. Ingredients are prepared based Pasay City
hot or cold
on the required form and time
- Relish
frame
- Dips
5. Frozen ingredients are thawed
- Terrines
following enterprise procedures.
- cocktails
6. Where necessary, raw
ingredients are washed with
clean potable water.

Portfolio on Date Developed: Document No. CKO 101

Supervise Work- September 2018 Issued by:
based Learning Date Revised: Education Page 9
Developed by: Committee
Cookery NC II Crisostomo C. Mateo
Revision # 00
 Trainee’s Facilities, Date
Mode of Assessment
Training Training Activity/ Task Staff Tools & &
Training Venue Arrangement
Requirement Equipment Time

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 Chef’s Knife
acceptable enterprise standard Boning Knife Crab Pot
4. Appropriate equipment are Oysters Knife Dampa,
Prepare a variety selected and used for toasting Raffy
OJT / SIT Cleaver Knife Along 8 Hrs
of sandwiches and heating according to Ramos Observation
Macapagal
enterprise procedures and Tenderizer Checklist
Avenue,
manufacturer’s manual
Skimmer, fine Pasay City
5. Sandwiches are prepared
logically and sequentially within Sieve, small
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

Portfolio on Date Developed: Document No. CKO 101

Supervise Work- September 2018 Issued by:
based Learning Date Revised: Education Page 10
Developed by: Committee
Cookery NC II Crisostomo C. Mateo
Revision # 00
 Trainee’s Facilities,
Mode of Assessment Date &
Training Training Activity/ Task Staff Tools &
Training Venue Arrangement Time
Requirement Equipment

1. Sandwiches are presented Frying pan

attractively according to
Colander
enterprise standards
Crab Pot
2. Sandwiches are presented using Cutting board
sanitary practices Victoria Dampa,
Present a variety Fish poacher
3. Suitable plate are selected Almend Along 4 Hrs
of sandwiches Observation
according to enterprise OJT / SIT ral Casserole Macapagal
Checklist
standards Avenue,
Wok
4. Factors in plating dishes are Pasay City
observed in presenting Double Boiler
sandwiches
Roasting pan

Trainee’s Facilities,
Mode of Assessment Date &
Training Training Activity/ Task Staff Tools & Venue
Training Arrangement Time
Requirement Equipment

1. Quality trimmings and other

leftovers are utilized where Ladles
and when appropriate. Crab Pot
Kitchen spoon
2. Sandwiches are stored
Dampa,
hygienically at the proper Kitchen fork
Store sandwiches Kevin Along 4 Hrs
temperature considering the Observation
OJT / SIT Almend Carving fork Macapagal
factors specified by the Checklist
ral Avenue,
enterprise Pocket/pin
Pasay City
3. Sandwiches are kept in
thermometer
appropriate conditions to
maintain freshness and

Portfolio on Date Developed: Document No. CKO 101

Supervise Work- September 2018 Issued by:
based Learning Date Revised: Education Page 11
Developed by: Committee
Cookery NC II Crisostomo C. Mateo
Revision # 00
 quality temperatures to
maintain freshness, quality
and taste.

Training plan Approval

The undersigned acknowledge that they have reviewed the training plan and agree with the information
presented within this document. Changes to this training plan will be coordinated with and approved by the
undersigned or their designated representatives.

Technical Training Supervisor Training Manager Executive Director

Portfolio on Date Developed: Document No. CKO 101

Supervise Work- September 2018 Issued by:
based Learning Date Revised: Education Page 12
Developed by: Committee
Cookery NC II Crisostomo C. Mateo
Revision # 00