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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