Trainer:

15 SELLE MARIAN Q.
2 AWITEN GILBERT A.

7 KIONISALA JUENA B.

13 OMAMALIN MYLYN P.
10 MUNEZ BHERIALYN E.
6 GEROSA SHEKINAH H.
5 FLORES SHANELOU C.

12 NAPALLA CHRISTINE S.
3 BENOLERAO NESTLE R.
1 ABAO WENDY GRACE T.

14 QUIBEDO NOVE JEAN L.

9 MENDEZA MISSY MAE P.
NAME OF TRAINEE

4 CLEMEN ROMMY ROSE C.

11 NANOL PRIYAH STEFAN Q.

8 MAGALLANES ASHLY VALLRIE
COR
E

BEVERLY D. ACENAS
COM
PET

280 HOURS
ENC
IES
Clea

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n an

COOKERY NCII
K it c d Ma
hen
Prem intain

PROGRESS CHART
ises
Use
chrm
pota icals
b

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clean le water and cle
in g in an
equi /
pme sanitzin
nt g kit
chen
Safe
ly

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equi cleanin
p g
usin ment an and sa
g po n
table d/or ute itizing
wate nsils
r
Follo

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w fir
whe
n ac st aid pr
cide
nts h ocedure
appe s
n
Sort
a
acco nd disp
r o

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regu ding to s se wast
l e
prac ations, e anitary
t n
proc ices and terprise
edur stan
es dard
Prep

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are
Soup Stoc
ks, S
auce
s an
d
Use
ingr
agen edie
t nt

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recip s accord s and fla

e i v
ente s define ng to sta oring
rpris d
e sta by the ndard
ndar
d
Sele
ct an
corre d as
c s

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soup t ingred emble th

, inc ients e
prep l
ared uding st to prep
garn ocks ar
ishe and e
s
Eval
u
color ate sou
, p
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temp consist s for flav

e e o
iden rature a ncy, and r,
t
prob ity/addr nd
lems ess r
elate
d
Prep
a re v
sauc ariet
e y
cont s from c of hot
e l a
on th mporary assical a nd cold
e req recip nd
 Prep
a
sauc re varie
e ty

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cont s from c of hot
e l a
on th mporary assical a nd cold
e req r n
uired ecipes b d
men as
u ite ed
ms
Stor
e
soup stocks,
s s

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temp correct auces, a
e ly nd
optim rature t at the
o r
qual um fres mainta ight
ity hnes in
s an
d
Rehe
a
sauc t/recon

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e s
appr s, and s titute st
o o ocks
cons priate s ups to ,
isten tand
cy ards

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Prep
are
App
etiz
e rs
Clea
n, sa

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uten nitiz
sil e, a
the r s, and eq nd prep
equir u a
ed ta ipment re tools,
sk based
on
Prep
a

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the r re ingre
e d
time quired f ients ba
fram or m s
e and ed on
Prod
u

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acco ce appe
r t
stan dance w izers in
dard ith t
s he e
nter
prise
Pres
ent a

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acco ppet
r i
stan ding to e zers attr
dard nter a
s prise ctively

Keep

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cond appetize
i r
ente tions ba s in app
rpris s r
e pro ed on th opriate
cedu e
r es

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Prep
are
Sala
ds a
nd D
ress
Clea in g
n, s a
tools nitiz

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, ute e, an
base n d pr
d on sils, an e
the r d eq pare
equi uipm
red t ent
ask
Prep
a

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the r re ingre
e d
time quired f ients ba
fram or m s
e and ed on
Use
f
ingr resh (se
ed a
sala ients in sonal)
d
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acce s accord preparin

p i g
stan table en ng to
d t
quali ards to erprise
t m
taste ies, cha aximize
racte e
ristic ating
s an
Pres d
e
by h nt salad
y s
logic gienical anddre
a ly s
with lly, and , attract sings
in th sequ ively
e e ,
 Pres
e
by h nt salad
y s

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logic gienical anddre
a ly s
with lly, and , attract sings
in t h s i
e req equenti vely,
uire a
d tim lly
efram
e
Keep
appr sa l ads
o an

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on th priate c d dress
e en ondi ings
dres t ti in
sing erprise s ons base
s tand d
ards

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Prep
are
Sa n
dwic
Clea hes
n, sa
uten nitiz
s e

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on th ils and e , prepar
e req q e
uired uipment tools,
task base
d
Prep
a

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the r re ingre
e d
time quired t ients ba
fram ask s
e and ed on
Prep
a

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base re varie
d on ty of
tech s
niqu the app andwic
es ropr
iate
hes
Pres
e
hygi nt sand

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e w
sequ nically, iches
e a
requ ntially w ttractive
ired l
time ithin the y, and
fram
Keep e
appr sandwic
o h

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main priate c es in
o
qual tain fres nditions
it y hnes t
s an o
d

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/ Prep
areM
eat
Dish
Clea es
n, sa
uten nitiz

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sils, e, pr
on th a ep
e req nd equip are too
uired m ls,
task ent base
d
Prep

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are i
the r ngre
e d
time quired t ients ba
fram asks se
e and d on
Cook

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cuts variety
in ac of po
stan r
dard cordanc tioned m
s e to
recip eat
e
Pres
e
hygi nt meat
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e dish
sequ nically, es
e a
requ ntially w ttractive
ired ly
time ithin the , and
fram
e
Stor
e
with meat in
F
proc IFO op accorda
e er nce
to
mea dures a ating
t req nd s
uire t
ACHIEVE

316

men orage of
COOK

t
 Stor
e
with meat in
F

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proc IFO op accordan
e er ce to
mea dures an ating
t req
uire d storag
men e of
ts

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Prep
are
Vege
tabl
e Di

316 HOURS
Clea shes

COOKERY NC II
n, sa
uten nitiz

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s e

ACHIEVEMENT CHART
on th ils, and , prepar
e req equi e
uired pmen tools,
task t bas
ed
Prep
are i

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the r ngre
e d
time quired t ients ba
fram asks se
e and d on
Prep
a
dish re varie
e ty

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cook s followi of vege
i n t
optim ng meth g appro able
um q ods to pria
ualit pres te
y an e
d nu rve
tritio
n
Pres
ent v
hygi eget
e a

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sequ nically, ble dish
entia attra e
requ
ired ll y w ctive s
ly
time ithin the , and
fram
e
Stor
e veg
to w etab
it les i

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proc h FIFO n ac
edur o co
vege es a perating rdance
n
table d sto
requ r
irem age of
ents

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Prep
are
Egg
Dish
Clea es
n , sa
uten nitiz

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sils, e, pr
on th a ep
e req nd equip are too
u ir e m ls
d tas ent ba ,
k sed
Prep
a
the r re ingre

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equi dien
time r t
fram ed tasks s based
dish e and on
es

Prep
a

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acco re varie
r ty
usin ding to s of egg
g ran t di
ge of andard r shes
cook ec
ing m ipes
etho
/ Pres
e d
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hygi nt egg d
enic ishe
suita ally, s
a
dish ble garn ttractive
es ishe
s an ly using
d sid
Egg e
is st
with ored
F
proc IFO op in accor
e er danc
requ dures a ating e to
irem n
ents d storag
e of
egg
 Egg
is
with stored
F

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proc IFO op in accor
e e danc
requ dures an rating e to
irem
ents d storag
e of
egg

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Prep
are
Star
ch P
Clea rodu
n, sa c ts
uten

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nitiz
sils, e, pr
on th a ep
e req nd equip are too
uired m ls,
task ent base
d
Prep
are i

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the r ngre
e d
time quired t ients ba
fram asks se
e and d on
Sele
ct

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starc and pr
h pr epar
ente e
rpris oducts a variety
e rec cc o
ipes ording f
Pres to
e
hygi nt starc
e

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h dis
suita nically, hes
b a
dish le garn ttractive
es ishe
s an ly using
d sid
e
Stor
e sta
with rch
F in

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proc IFO op accord
edur erat
starc es a ing ance to
h re n
quir d storag
eme
nts e of

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Prep
are
Dish Pou
es l try
and
Gam
Clea e
n, sa
uten nitiz

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s e
on th ils, and , prepar
e req eq e
uire uipmen tools,
d tas t bas
k ed
Prep
a

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the r re ingre
e d
time quired t ients ba
fram asks se
e and d on
Cook
acco poultry
r a

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stan ding to e nd gam

d n e
appr ard recip terpris dishes
oriat e
e co es and
okin
g me
thod
s
Pres
ent p
dish oult
e r
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attra s hygien y and ga

ctive icall mes
with
in th l y ,an y, lo
gi
e req d seque cally,
uire n
d tim cially
efram
e
Stor
e
ensu poultry
r a
optim ing cond nd gam
e
main al temp itions an
t a in erat
ed ure d
a re
 Stor
e
ensu poultry
r a

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optim ing con nd gam
d e
main al temp itions an
tain erat
ed ure a d
re

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Prep
are
Seaf
ood
Dish
Clea
n, sa es
uten nitiz

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sils, e, pr
on th a ep
e req nd equip are too
uired m ls,
task ent base
d
Prep
a

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the r re ingre
e d
time quired t ients ba
fram asks se
e and d on
Han
d
acco le seafoo
r

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hand dance w d hygien
i i
tech ling and th enter cally in
n iq u storin prise
es g
Cook
to en seafood

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t d
varie erprise ishes a
t y of st cc
cook andard ording
i ng m us
etho ing
ds
Pres
ent s

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acco eafo
r d
stan dance to for serv
dard ente ic
rpris e in
e
Stor
e sea
with food
F s

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proc IFO ope in acco
edur rdan
seafo es a rating ce
od r n
equi d storag
reen e of
t

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Prep
are
Dess
erts
Clea
n, sa
uten

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nitiz
s e
on th ils, and , prepar
e req equi e too
uired pm ls,
task ent base
d
Prep

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are i
the r ngre
e d
time quired t ients ba
fram asks se
e and d on
Use
s
recip tandard
e o

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hot a s to pro r enterp

d
dess nd cold uce a va rise
erts and
froze riety of
n
Stor
e
with dessert
/ F s
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proc IFO op ina ccor

edur erati
dess e n danc
e
ert r s and st g
equi orag
reme e of
nts
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Pack
age
Prep
ared
Foo
Sele ds
ct qu
mate alitie
rials s pa
ente c
rpris in accor kaging
e sta d
nda ance w
 Sele
ct

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mate qualitie
r s
ente ials in a packag
rpris c i
e sta cordanc ng
ndar e wi
Paca d th
k
with ge food
i

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heal sanitary n compl
th an , occ i
heal d upat ance
th saf i
requ regula ety and onal
irem tio loca
ents ns l
INST
I
ASS TUTION
ESS
MEN AL
T