Technical education and skills development authority

South Central Mindanao College of Science and Technology Inc.

TRAINEE’S RECORD BOOK

Trainee’s No. 005

NAME: ROUDINE L. ESPINOSA
QUALIFICATION: COOKERY NC II
TRAINING DURATION: 24 Hours
TRAINER: CHRISTIAN LLOYD DANOGO

Date Developed: Document No. 5

May 2023 Issued by:
COOKERY NC II Date Revised: Page 1 of 8
Prepare Sandwiches Developed by: SCMCSTI
Christian Lloyd Revision # 01
Danogo
 TRAINING PLAN
QUALIFICATION: COOKERY NCII
UC5. PREPARE SANDWICHES
Trainees’ Training Mode of Facilitating Assessment Date
Training Activity/ Training Staff Tools and Venue Method and
Requirem Task Equipment Time
ents

LO 1. . Performin DTS Mr. james  Lecture Cookery NCII  Direct May 25-
Perform g mise- red  Demons Work Station of observation 28, 2023
Mise en place and Mr. tration South Central  Written or Oral 8:00AM-
place Rimo T.  Film Mindanao questioning 12:00NN
Cabilatazan- viewing College of  Review of
on Industry on job Science and portfolios of 1:00-
Trainer- experien Technology Inc. evidence 5:00PM
(Supervisor) ce  Workplace
reports
LO 2. Preparing DTS Mr. james  Lecture Cookery NCII  Direct May 25-
Prepare a a variety red  Demons Work Station of observation 28, 2023
variety of of and Mr. tration South Central  Written or Oral 8:00AM-
sandwich sandwich Rimo T.  Film Mindanao questioning 12:00NN
es es Cabilatazan- viewing College of  Review of
on Industry onjob Science and portfolios of 1:00-
Trainer-  experien Technology Inc. evidence 5:00PM
(Supervisor) ce  Workplace
reports

Date Developed: Document No. 5

May 2023 Issued by:
COOKERY NC II Date Revised: Page 2 of 8
Prepare Sandwiches Developed by: SCMCSTI
Christian Lloyd Revision # 01
Danogo
LO 3. Presenting DTS Mr. james  Lecture Cookery NCII  Direct May 25-28,
Present a a variety of red  Demonstr Work Station observatio 2023
variety of sandwiche ation of South n 8:00AM-
sandwiches s and Mr.  Film Central  Written or 12:00NN
Rimo T. viewing Mindanao Oral
Cabilatazan- on job College of questionin 1:00-
on Industry experienc Science and g 5:00PM
Trainer- e Technology  Review of
(Supervisor) Inc. portfolios
of evidence
 Workplace
reports
LO 4. Store Store DTS Mr. james  Lecture Cookery NC II  Direct May 25-28,
sandwiches sandwiche red  Demonstr Work Station observatio 2023
s ation of South n 8:00AM-
and Mr.  Film Central  Written or 12:00NN
Rimo T. viewing Mindanao Oral
Cabilatazan- on job College of questionin 1:00-
on Industry experienc Science and g 5:00PM
Trainer- e Technology  Review of
(Supervisor) Inc. portfolios
of evidence
 Workplace
reports

Instructions: This Trainees’ Record Book (TRB) is intended to serve as record of all
Date Developed: Document No. 5
May 2023 Issued by:
COOKERY NC II Date Revised: Page 3 of 8
Prepare Sandwiches Developed by: SCMCSTI
Christian Lloyd Revision # 01
Danogo
accomplishment/task/activities while undergoing training in the 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 all its contents are viably entered by both the trainees and instructor. The Trainees’ Record
Book contains all the required competencies in your chosen qualification. All you have to do is to fill in the
column “Task Required” and “Date Accomplished” with 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 “Instructor Remarks” column regarding the outcome of the task
accomplished by the trainees. Be the 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 trainer and
submit the same to the Vocational Instructor Supervisor (VIS) and shall form part of the permanent trainee’s
document on file.
THANK YOU.
NOTES:
Always in time and respectful to everybody, keep up the good work.
Observe health protocols

Unit of Competency 5. Prepare Sandwiches

Date Developed: Document No. 5

May 2023 Issued by:
COOKERY NC II Date Revised: Page 4 of 8
Prepare Sandwiches Developed by: SCMCSTI
Christian Lloyd Revision # 01
Danogo
 NC Level ll
Learning Outcome Task/Activity Required Date Instructors Remarks
Accomplished
LO 1. Perform mise en place
 Tools, utensils and
equipment are cleaned,
sanitized and prepared June 03,2023
based on the required
tasks
 Ingredients are identified
correctly, according to
standard recipes, recipe
cards or enterprise
requirements
 Ingredients are assembled
according to correct
quantity, type and quality
required
 Ingredients are prepared
based on the required
form and time frame
 Frozen ingredients are
thawed following
enterprise procedures.
 Where necessary, raw
ingredients are washed
with clean potable water.

LO2: Prepare a variety of

sandwiches  Variety of sandwiches are
prepared based on June 03,2023
Date Developed: Document No. 5
May 2023 Issued by:
COOKERY NC II Date Revised: Page 5 of 8
Prepare Sandwiches Developed by: SCMCSTI
Christian Lloyd Revision # 01
Danogo
 appropriate techniques
 Suitable bases are
selected from a range of
bread types
 Sandwiches are produced
using correct ingredients
to an acceptable
enterprise standard
 Appropriate equipment are
selected and used for
toasting and heating
according to enterprise
procedures and
manufacturer’s manual
 Sandwiches are prepared
logically and sequentially
within the required time
frame and/or according to
customer’s request
 Workplace safety
and hygienic
procedures are
followed according
to enterprise and
legal requirements

LO. Present a variety of  Sandwiches are produced

sandwiches using correct ingredients June 04,2023
to an acceptable
enterprise standard
 Sandwiches are presented
hygienically, logically and
Date Developed: Document No. 5
May 2023 Issued by:
COOKERY NC II Date Revised: Page 6 of 8
Prepare Sandwiches Developed by: SCMCSTI
Christian Lloyd Revision # 01
Danogo
 sequentially within the
required timeframe
 Sandwiches are presented
attractively using suitable
garnishes, condiments
and service wares
 Factors in plating are
observed in presenting
sandwiches

LO.4 Store sandwiches  Quality trimmings and

other leftovers are utilized June 04,2023
where and when
appropriate
 Sandwiches are stored
hygienically at the proper
temperature considering
the factors specified by the
enterprise
 Sandwiches are kept
in appropriate
conditions to
maintain freshness
and quality

TRAINEE’S PROGRESS SHEET

Name: Roudine L. Espinosa Trainer: Christian Lloyd Danogo
Qualification: COOKERY NC ll Nomination hours: 10 HOURS

Date Developed: Document No. 5

May 2023 Issued by:
COOKERY NC II Date Revised: Page 7 of 8
Prepare Sandwiches Developed by: SCMCSTI
Christian Lloyd Revision # 01
Danogo
 Units of Training Training Date Date Rating Trainer’s Supervisor’s
Competency Activity Duration Started Finished Initial Initial
UC5. PREPARE SANDWICHES

LO 1. PERFORM Performing 1 Hour June 03, June 04,

MISE EN PLACE Mise en 2023 2023
place
LO 2 PREPARE Preparing 5 Hours June 03, June 04,
VARIETY OF variety of 2023 2023
SANDWICHES sandwiches
LO 3. PRESENT A Presenting a 1 Hour June 04, June 04,
VARIETY OF variety of 2023 2023
SANDWICHES sandwiches
LO 4. STORE Storing 3 Hours June 04, June 04,
SANDWICHES sandwiches 2023 2023

Legend: Christian Lloyd Danogo

C- Competent Cookery NC ll Trainer
NYC- Not Yet Competent

Date Developed: Document No. 5

May 2023 Issued by:
COOKERY NC II Date Revised: Page 8 of 8
Prepare Sandwiches Developed by: SCMCSTI
Christian Lloyd Revision # 01
Danogo