Data Gathering Instrument for 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 a learner. Blank spaces are provided for
some data that need your response.
CHARACTERISTIC OF LEARNER
Languages, Average grade in: Average grade in:
literacy and
numeracy English Math
(LL&N) a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
e. 75 to 79 e. 75 to 79
Cultural and Ethnicity/culture:
language a. Bisaya
background b. Cebuano
c. Subanen
Others( please specify)_____________
Education & Highest Educational Attainment:
general knowledge a. High School Level
b. High School Graduate
c. College Level
d. Others_____________________
Sex a. Male
b. Female
Age Your age: 30
Physical 1. Disabilities(if any)_____________________
ability 2. Existing Health Conditions (Existing illness if any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
Others(please specify) ___________________
Previous List down trainings related to COOKERY
Learning COOKING DEMO
Experience
National Certificates acquired and NC level
Bread and Pastry Production NCII
Cookery NC II
Food and Beverage NC II
 Characteristic of Learner
Learning a. Visual - The visual learner takes mental pictures of
styles 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. Kinesthetic – 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.
c. Auditory- a learner who 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.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities where they can watch,
listen and then review what has happened.
f. Theorist - Learns most when ideas are linked to existing
theories and concepts.
g. Pragmatist - Learns most from learning activities that are
directly relevant to their situation.
a. Financially challenged
Other
b. Working student
needs
c. Solo parent
d. Others(please specify) ___________________________
FORM 1.1 SELF-ASSESSMENT CHECK

INSTRUCTIONS: Please check the appropriate box of your answer to the questions
below.

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 
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 ishesd

7.3 Present vegetable dishes

 7.4 Store vegetables dishes

8 . PREPARE EGG DISHES
10.1 Perform Mise en place 
10.2 Prepare and cook egg dishes 
10.3 Present egg dishes 
10.4 Store egg dishes 
9. PREPARE STARCH DISHES
9.1 Perform Mise 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 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 seafood 
12. PREPARE DESSEDTS 
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 
FORM 1.2 Evidences/Proof of Current Competencies

Means of
Current competencies Proof/Evidence
validating

1. Clean and Certificate of competency Oral/Actual

maintain kitchen Demonstration
premises
2. Prepare stocks, Certificate of competency Oral/Actual
sauces and soups Demonstration

3. Prepare appetizers Certificate of competency Oral/Actual

Demonstration

4. Prepare salad and Certificate of competency Oral/Actual

dressing Demonstration

5. Prepare Certificate of competency Oral/Actual

sandwiches Demonstration

6. Prepare meat Certificate of competency Oral/Actual

dishes Demonstration

7. Prepare vegetable Certificate of competency Oral/Actual

dishes Demonstration

8. Prepare egg dishes Certificate of competency Oral/Actual

Demonstration

9. Prepare starch Certificate of competency Oral/Actual

dishes Demonstration

10. Prepare Certificate of competency Oral/Actual

poultry and game Demonstration
dishes

11. Prepare Certificate of competency Oral/Actual

seafood dishes Demonstration

12. Prepare Certificate of competency Oral/Actual

desserts Demonstration

13. Package Certificate of competency Oral/Actual

prepared food Demonstration
 Identifying Training Gaps
Form 1.3 Summary of Current Competencies Versus Required
Competencies

REQUIRED UNIT OF CURRENT TRAINING

COMPETENCY/LEARNING COMPETENCY GAPS/REQUIREMENTS
OUTCOMES BASED ON CBC
CORE
1. Clean and maintain
kitchen premises
1.1 Clean, sanitize and Clean, sanitize
store equipment and store
1.2 Clean and sanitize equipment
premises Clean and sanitize
1.3 Dispose of waste premises
Dispose of waste
2. Prepare stocks, sauces
and soup Prepare stocks,
2.1 Prepare stocks, glazes and
glazes and essences required
essences required for menu items
for menu items
Prepare soup
2.2 Prepare soup required for menu
required for menu items
items Prepare sauces
2.3 Prepare sauces required for menu
required for menu items
items Store and
2.4 Store and reconstitute stocks,
reconstitute stocks, sauces and soups
sauces and soups
3. Prepare Appetizer
3.1 Perform mise-en Perform mise-en
place place
3.2 Prepare a range of Prepare a range
appetizer of appetizer
3.3 Present a range of Present a range of
appetizer appetizer
3.4 Store appetizer Store appetizer
4. Prepare salads and Perform mise-en
dressings place
4.1 Perform mise-en Prepare variety
place of salads and
dressings
4.2 Prepare variety of
salads and
 dressings
4.3 Present a variety of Present a variety
salads and
of salads and
dressings dressings
4.4 Store salads and Store salads and
dressings dressings
5. Prepare sandwiches Perform mise-en
place
5.1 Perform mise-en
place Prepare a variety
of sandwiches
5.2 Prepare a variety of
sandwiches Present a variety
of sandwiches
5.3 Present a variety of
sandwiches Store sandwiches
5.4 Store sandwiches
6. Prepare meat dishes Perform mise-
place
6.1 Perform mise-place
Cook meat cut for
6.2 Cook meat cut for
service
service
Present meat cuts
6.3 Present meat cuts
for service
for service
Store meat
6.4 Store meat
7. Prepare vegetable dishes Perform mise-
place
7.1 Perform mise-place
Prepare vegetable
7.2 Prepare vegetable
dishes
dishes
Present vegetable
7.3 Present vegetable
dishes
dishes
Store vegetable
7.4 Store vegetable
dishes
dishes
8. Prepare egg dishes Perform mise-en
place
8.1 Perform mise-en
place Prepare and cook
egg dishes
8.2 Prepare and cook
egg dishes Present egg dishes
8.3 Present egg dishes Store egg dishes
8.4 Store egg dishes
9. Prepare starch dishes
9.1 Perform mise-en
place Perform mise-en place
9.2 Prepare starch Prepare starch dishes
dishes
Present starch dishes
9.3 Present starch
dishes Store starch dishes
9.4 Store starch dishes
10. Prepare Poultry
and Game dishes
10.1 Perform mise-en Perform mise-en
place place
10.2 Cook poultry and Cook poultry and
game dishes game dishes
10.3 Plate/present Plate/Present
poultry and game poultry and game
dishes dishes
10.4 Store poultry and Store poultry and
game game
11. Prepare seafood
dishes Perform mise-en
11.1 Perform mise-en place
place Handle fish and
11.2 Handle fish and seafoods
seafood Cook fish and
11.3 Cook fish and seafood
seafood
12. Prepare desserts
12.1 Perform mise-en Perform mse-en
place place
12.2 Prepare dessert
and sweet sauces Prepare dessert and
12.3 Plate/present sweet sauces
dessert Plate/present dessert
12.4 Store dessert
Store dessert
13. Package prepared
food Select packaging
13.1 Select packaging materials
materials
13.2 Package food Package food
Form No. 4.4: Training Needs

Duration
Gaps Module Title/Module of Instruction
(hours)

 Perform
mise-en
PREPARING STRACH DISHES 25 hours
place

 Prepare
starch dishes

 Present
starch dishes

 Store star
 ch dishes