TRAINING PLAN

Qualification: COOKERY NC II
Trainees’ Facilities/Tools Date
Training Mode of Venu Assessme
Training Staff and and
Activity/Task Training e nt Method
Requirements Equipment Time
UC 1. Perform LO1. Clean, Supervise Industr The following Merie  Obser October
cleaning and sanitize, and Industry y resources MUST ndas vation 30,
maintaining store equipment Learning/ Supervi be provided: ni with 2024
kitchen On the job- sor- Mama oral
1.1 Chemicals and 1.1 can 8:00am-
premises training Inday questi
clean potable Rachel communicate 5:00pm
oning
water are selected Methus both in oral and
 Writte Excludin
and used for elah R. written,
n Test g
cleaning and/or Cumahi
1.2 Physically Saturda
sanitizing kitchen g
and mentally fit; y,
equipment
Sunday
utensils, and 1.3 With good
and
working surfaces moral character,
Holidays
and
1.2 Equipment
and/or utensils are 1.4 Can perform
cleaned and/or basic
sanitized safely mathematical
using computation
clean/potable
water and
according to
manufacturer’s

1
instructions
1.3 Clean
equipment and
utensils are stored
or stacked safely
in the designated
place
1.4 Cleaning
equipment and
supplies are used
safely in
accordance with
manufacturer’s
instructions
1.5 Cleaning
equipment are
assembled and
disassembled
safely
1.6 Cleaning
equipment are
stored safely in
the
designated
position and area

2
LO 2. Clean and
sanitize
premises
2.1 Cleaning
schedules are
followed based on
enterprise
procedures
2.2 Chemicals and
equipment for
cleaning and/or
sanitizing are used
safely
2.3 Walls, floors,
shelves and
working surfaces
are cleaned
and/or sanitized
without causing
damage to health
or property
2.4 First aid
procedures are
followed if an
accident happens
LO 3. Dispose of

3
 waste
3.1 Wastes are
sorted and
disposed
according to
sanitary
regulations,
enterprise
practices and
standard
procedures
3.2 Cleaning
chemicals are
disposed safely
according to
standard
procedures
UC 2: PREPARE L O 1. Prepare Supervise Industr The following Merie Observation October
STOCKS, stocks, glazes and Industry y resources MUST ndas with oral 31 and
SAUCES AND essences required Learning/ Supervi be provided: ni questioning Novemb
SOUPS for menu items On the job- sor- Mama er 4-5,
1.1 can Written Test 2024
training Inday
1.1 Ingredients Rachel communicate
and flavoring Methus both in oral and 8:00am
agents are used elah R. written, to
according to Cumahi
1.2 Physically 5:00pm
standard recipes g
and mentally fit;
defined by the Excludin

4
enterprise 1.3 With good g
moral character, Saturda
1.2 Variety of
and y,
stocks, glazes,
Sunday
flavorings, 1.4 Can perform
and
seasonings are basic
Holidays
produced
according to
enterprise
standards

LO 2. Prepare soups
required for menu
items

2.1 Correct
ingredients are
selected and
assembled to
prepare soups,
including stocks
and prepared
garnishes
2.2 Variety of
soups are
prepared
according to
2.3 Clarifying,
thickening agents
and convenience

5
products are used
where appropriate
2.4 Soups are
evaluated for
flavor, color,
consistency and
temperature
related problems
are identified and
addressed
2.5 Soups are
presented at the
right flavor, color,
consistency and
temperature, in
clean service ware
without drips and
using suitable
garnishes and
accompaniments
2.6 Appetizers are
tasted and
seasoned in
accordance with
the required taste
of the dishes
2.7 Workplace

6
safety and
hygienic
procedures are
followed according
to enterprise and
legal requirements
2.8 Variety of
cheese are
presented and
stored according
to enterprise
standard

LO 3. Prepare
sauces required
for menu items
3.1 Variety of hot
and cold sauces
are prepared from
classical and
contemporary
recipes based on
the required menu
items
3.2 Derivatives are
made from mother

7
sauces
3.3 Variety of
thickening agents,
seasonings and
flavorings are
used appropriately
3.4 Sauces are
evaluated for
flavor, color and
consistency and
related problems
are identified and
addressed
LO 4. Store and
reconstitute
stocks, sauces and
soups
4.1 Stocks, sauces
and soups are
stored correctly at
the right
temperature to
maintain optimum
freshness and
quality
4.2 Stocks, sauces

8
 and soups are re-
heated/
reconstituted to
appropriate
standards of
consistency
UC 3: PREPARE LO 1. Perform Supervise Industr The following Merie  Obser Novemb
APPETIZERS Mise’ en place Industry y resources MUST ndas vation er 6-8,
Learning/ Supervi be provided: ni with 2024
1.1 Tools, utensils
On the job- sor- Mama oral
and equipment are 1.1 can 8:00am
training Inday questi
cleaned, sanitized Rachel communicate to
oning
and prepared Methus both in oral and
 Writte 5:00pm
based on the elah R. written,
n Test
required tasks Cumahi Excludin
1.2 Physically
g g
1.2 Ingredients are and mentally fit;
Saturda
identified
1.3 With good y,
correctly,
moral character, Sunday
according to
and and
standard recipes,
Holiday
or enterprise 1.4 Can perform
requirements basic
mathematical
1.3 Ingredients are
computation
assembled
according to
correct sequence,
quality and
specifications

9
required
1.4 Ingredients are
prepared based on
the required form
and time frame
1.5 Frozen
ingredients are
thawed following
enterprise
procedures.
1.6 Where
necessary, raw
ingredients are
washed with clean
potable water
LO 2. Prepare a
range of
appetizers
2.1 Correct
equipment are
selected and used
in the production
of appetizers
2.2 Appetizers are
produced in
accordance with

10
enterprise
standards
2.3 Glazes are
correctly selected
and prepared,
where required
2.4 Quality
trimmings and
other leftovers are
utilized where and
when appropriate
2.5 Appetizers are
prepared, using
sanitary practices
2.6 Appetizers are
tasted and
seasoned in
accordance with
the required taste
of the dishes
2.7 Workplace
safety and
hygienic
procedures are
followed according
to enterprise and

11
legal requirements
2.8 Variety of
cheese are
presented and
stored according
to enterprise
standard
LO 3. Present a
range of
appetizers
3.1 Appetizers are
presented
attractively
according to
enterprise
standards
3.2 Appetizers are
presented using
sanitary practices
3.3 Suitable plate
are selected
according to
enterprise
standard
3.4 Factors in
plating dishes are

12
 observed in
presenting
appetizers
LO 4. Store
appetizers
4.1 Quality
trimmings and
other leftovers are
utilized where and
when appropriate
4.2 Appetizers are
kept in
appropriate
conditions based
on enterprise
procedures
4.3 Required food
storage containers
are used and
stored in proper
temperatures to
maintain
freshness, quality
and taste
UC 4: PREPARE LO 1: Perform Supervise Industr The following Merie  Obser Novemb
SALADS AND Mise en place Industry y resources MUST ndas vation er 11-
DRESSINGS Learning/ Supervi ni with 13,

13
1.1 Tools, utensils On the job- sor: be provided: Mama oral 2024
and equipment are training Inday questi
Rachel 1.1 can 8:00am
cleaned, sanitized oning
Methus communicate to
and prepared
elah R. both in oral and Written Test
based on the 5:00pm
Cumahi written,
required tasks
g Excludin
1.2 Physically
1.2 Ingredients are g
and mentally fit;
identified Saturda
correctly, 1.3 With good y,
according to moral character, Sunday
standard recipes, and and
recipe cards or Holiday
1.4 Can perform
enterprise
basic
requirements
mathematical
1.3 Ingredients are computation
assembled
according to
correct quantity,
type and quality
required
1.4 Ingredients are
prepared based on
the required form
and time frame
1.5 Frozen
ingredients are
thawed following

14
enterprise
procedures.
1.6 Where
necessary, raw
ingredients are
washed with clean
potable water
LO 2. Prepare a
variety salads and
dressings
2.1. Variety of
salads are
prepared using
fresh (seasonal)
ingredients
according to
acceptable
enterprise
standards to
maximize eating
qualities
characteristics and
taste
2.2. Dressings are
prepared suitable
to either
incorporate into,

15
or accompany
salads
2.3. Prepared
salads ad
dressings are
tasted and
seasoned in
accordance with
the required taste
2.4. Workplace
safety and
hygienic
procedures are
followed according
to enterprise and
legal
requirements
LO 3. Present a
variety of salads
and dressings
3.1. Suitable plate
is selected
according to
enterprise
standards

16
3.2. Salads are
presented
attractively
according to
enterprise
standards
3.3. Salads and
dressing are
accompanied
based on client’s
requirements
3.4. Salads and
dressings are
presented
hygienically,
logically and
sequentially within
the required
timeframe
LO 4. Store salads
and dressings
4.1. Salads are
kept in
appropriate
conditions based
on enterprise

17
 procedures
4.2. Required
containers are
used and stored in
proper
temperature to
maintain
freshness, quality
and taste

UC 5: PREPARE LO 1. Perform Supervise Industr The following Merie Observation Novemb

SANDWICHES mise-en-place Industry y resources MUST ndas with oral er 14-
Learning/ Supervi be provided: ni questioning 15, 18,
1.1 Tools, utensils
On the job- sor: Mama 2024
and equipment are 1.1 can
training Inday Written Test 8:00am
cleaned, Rachel communicate
to
Methus both in oral and
sanitized and 5:00pm
elah R. written,
prepared based on
Cumahi Excludin
the required tasks 1.2 Physically
g g
and mentally fit;
1.2 Ingredients are Saturda
identified 1.3 With good y,
correctly, moral character, Sunday
according to and and
standard recipes, Holidays
1.4 Can perform
recipe cards or
basic
enterprise
mathematical
requirements

18
1.3 Ingredients are computation
assembled
according to
correct quantity,
type and quality
required
1.4 Ingredients are
prepared based on
the required form
and time frame
1.5 Frozen
ingredients are
thawed following
enterprise
procedures.
1.6 Where
necessary, raw
ingredients are
washed with clean
potable water
LO 2 Prepare a
variety of
sandwiches
2.1. Variety of
sandwiches are
prepared based on
appropriate

19
techniques
2.2. Suitable bases
are selected from
a range of bread
types
2.3. Sandwiches
are produced
using correct
ingredients
to an acceptable
enterprise
standard
2.4. Appropriate
equipment are
selected and used
for
toasting and
heating according
to enterprise
procedures and
manufacturer’s
manual
2.5. Sandwiches
are prepared
logically and

20
sequentially
within the required
time frame and/or
according to
customer’s
request
2.6. Workplace
safety and
hygienic
procedures are
followed according
to enterprise and
legal
requirements.
LO 3. Present a
variety of
sandwiches
3.1 Sandwiches
are produced
using correct
ingredients
to an acceptable
enterprise
standard
3.2 Sandwiches

21
are presented
hygienically,
logically
and sequentially
within the required
timeframe
3.3 Sandwiches
are presented
attractively using
suitable garnishes,
condiments and
service wares
3.4 Factors in
plating are
observed in
presenting
sandwiches
LO 4. Store
sandwiches
4.1. Quality
trimmings and
other leftovers are
utilized
where and when
appropriate

22
 4.2. Sandwiches
are stored
hygienically at the
proper
temperature
considering the
factors specified
by
the enterprise
4.3. Sandwiches
are kept in
appropriate
conditions to
maintain freshness
and quality

UC 6: PREPARE LO 1. Perform Supervise Industr The following Merie  Observa Novemb

MEAT DISHES Mise en place Industry y resources MUST ndas tion er 19-
Learning/ Supervi be provided: ni with 21,
1.1 Tools, utensils oral
On the job- sor- Mama 2024
and equipment are 1.1 can questio
training Inday
cleaned, Rachel communicate ning 8:00am
Methus both in oral and Written Test to
sanitized and
elah R. written, 5:00pm
prepared based on
Cumahi excludin
the required tasks 1.2 Physically
g g
and mentally fit;
1.2 Ingredients are Saturda

23
identified 1.3 With good y,
correctly, moral character, Sunday
according to and and
Holidays
standard recipes, 1.4 Can perform
recipe cards or basic
enterprise mathematical
computation
requirements
1.3 Ingredients are
assembled
according to
correct
quantity, type and
quality required
1.4 Ingredients are
prepared based on
the required form
and time frame
1.5 Frozen
ingredients are
thawed following
enterprise
procedures.
1.6 Where
necessary, raw
ingredients are

24
washed with
clean potable
water.
LO 2. Cook meat
cuts for service
2.1. Appropriate
cooking methods
are identified and
used for cooking
2.2. A variety of
portioned meat
cuts are cooked in
accordance to
standard recipe
specifications
2.3. A variety of
offal dishes are
cooked according
to
standard recipes
2.4. Meats are
carved using the
appropriate tools
and

25
techniques
2.5. Ingredients
are adjusted to
meet special
requests of
customers
2.6. Cooked dishes
are tasted and
seasoned in
accordance with
the required taste
of the dishes
2.7. Workplace
safety and
hygienic
procedures are
followed according
to enterprise and
legal requirements
LO 3. Present
meat cuts for
service
3.1 Meat dishes
are presented
attractively

26
according to
classical, cultural
and enterprise
standards
3.2 Meat dishes
are presented
hygienically,
logically
and sequentially
within the required
timeframe
3.3 Suitable plate
are selected
according to
enterprise
standards
3.4 Factors in
plating dishes are
observed in
presenting meat
dishes
LO 4. Store meat
4.1 Quality
trimmings and
other leftovers are

27
 utilized
where and when
appropriate
4.2 Fresh and
cryovial-packed
meat are stored
correctly
according to
health regulations
4.3 Required
containers are
used and stored in
proper
temperature to
maintain
freshness, quality
and taste
4.4 Meat is stored
in accordance with
FIFO operating
procedures and
storage of meat
requirements
UC 7: PREPARE LO 1. Perform Supervise Industr The following Merie Observation Novemb
VEGETABLES Mise en place Industry y resources MUST ndas with oral er

28
DISHES 1.1 Tools, utensils Learning/ Supervi be provided: ni questioning 22/25-
and equipment are On the job- sor- Mama 26,
1.1 can
cleaned, training Inday 2024
Rachel communicate Written Test
sanitized and Methus both in oral and 8:00am
prepared based on elah R. written, to
the required tasks Cumahi
1.2 Physically 5:00pm
g
1.2 Ingredients are and mentally fit;
Excludin
identified
1.3 With good g
correctly,
moral character, Sunday
according to
and and
standard recipes, Holidays
1.4 Can perform
recipe cards or
basic
enterprise
mathematical
requirements computation
1.3 Ingredients are
assembled
according to
correct
quantity, type and
quality required
1.4 Ingredients are
prepared based on
the required form
and time frame
1.5 Frozen

29
ingredients are
thawed following
enterprise
procedures.
1.6 Where
necessary, raw
ingredients are
washed with clean
potable water.
LO 2. Prepare
vegetable dishes
2.1. Vegetables
are selected
according to,
quality
2.2. Vegetables
accompaniments
are selected to
complement and
enhance menu
items
2.3. Variety of
vegetables dishes
are prepared
following

30
appropriate
Cooking methods
to preserve
optimum
quality and
nutrition
2.4. Suitable
sauces and
accompaniments
are selected
and served with
vegetables
2.5. Cooked dishes
are tasted and
seasoned in
accordance with
the required taste
of the dishes
2.6. Workplace
safety and
hygienic
procedures are
followed according
to enterprise and
legal

31
requirements
LO 3. Present
vegetable dishes
3.1 Vegetables are
uniformly cut and
attractively
presented
3.2 Suitable plate
are selected
according to
enterprise
standards
3.3 Factors in
plating dishes are
observed in
presenting
poultry and game
dishes
3.4 Vegetables
dishes are
presented
hygienically,
logically and
sequentially within
the required

32
timeframe
LO 4. Store
vegetables dishes
4.1 Quality
trimmings and
other leftovers are
utilized
where and when
appropriate
4.2 Vegetables are
stored at the
correct
temperature
4.3 Optimum
freshness and
quality is
maintained in
accordance with
enterprise storing
techniques and
procedure
4.4 Vegetable is
stored in
accordance with
FIFO operating
procedures and

33
 storage of
vegetable
requirements
UC 8: PREPARE LO 1. Perform Supervise Industr The following Merie  Observa Novemb
EGG DISHES Mise en place Industry y resources MUST ndas tion er 27-
Learning/ Supervi be provided: ni with 29,
1.1 Tools, utensils oral
On the job- sor- Mama 2024
and equipment are 1.1 can questio
training Inday
cleaned, Rachel communicate ning 8:00am
Methus both in oral and Written Test to
sanitized and
elah R. written, 5:00pm
prepared based on
Cumahi
the required tasks 1.2 Physically Excludin
g
and mentally fit; g
1.2 Ingredients are
Saturda
identified 1.3 With good
y,
correctly, moral character,
Sunday
according to and
and
standard recipes, 1.4 Can perform Holidays
recipe cards or basic
enterprise mathematical
computation
requirements
1.3 Ingredients are
assembled
according to
correct
quantity, type and
quality required

34
1.4 Ingredients are
prepared based on
the required form
and time frame
1.5 Frozen
ingredients are
thawed following
enterprise
procedures.
1.6 Where
necessary, raw
ingredients are
washed with
clean potable
water.
LO 2. Prepare and
cook egg dishes
2.1 Variety of egg
dishes are
prepared
according to
standard recipes
using a range of
cooking

35
methods
2.2 Eggs are
cooked based on
clients
requirements
2.3 Sauces and
accompaniments
specific to egg
preparations are
selected and
prepared
2.4 Cooked dishes
are tasted and
seasoned in
accordance with
the required taste
of the dishes
2.5 Workplace
safety and
hygienic
procedures are
followed according
to enterprise and
legal requirements
LO 3. Present egg

36
dishes
3.1 Suitable plates
are selected
according to
enterprise
standards
3.2 Eggs are
presented
hygienically and
attractively
using suitable
garnishes and side
dishes
sequentially within
the required
timeframe
3.3 Factors in
plating dishes are
observed in
presenting
egg dishes
LO 4. Store egg
dishes
4.1 Fresh and
processed eggs

37
 are stored at the
correct
temperature
4.2 Optimum
freshness and
quality are
maintained in
accordance with
enterprise storing
techniques and
procedures
4.3 Quality
trimmings and
other leftovers are
utilized
where and when
appropriate
4.4 Egg is stored
in accordance with
FIFO operating
procedures and
storage of egg
requirements
UC 9: PREPARE LO 1. Perform Supervise Industr The following Merie  Observa Decemb
STARCH DISHES Industry y resources MUST ndas tion er 2-4,

38
Mise en place Learning/ Supervi be provided: ni with 2024
On the job- sor- Mama oral
1.1 Tools, utensils 1.1 can questio 8:00am
training Inday
and equipment are Rachel communicate ning to
cleaned, Methus both in oral and Written Test 5:00pm
elah R. written,
sanitized and Excludin
Cumahi
prepared based on 1.2 Physically g
g
the required tasks and mentally fit; Saturda
y,
1.2 Ingredients are 1.3 With good
Sunday
identified moral character,
and
correctly, and
Holidays
according to
1.4 Can perform
standard recipes, basic
recipe cards or mathematical
enterprise computation
requirements
1.3 Ingredients are
assembled
according to
correct
quantity, type and
quality required
1.4 Ingredients are
prepared based on
the required form

39
and time frame
1.5 Frozen
ingredients are
thawed following
enterprise
procedures.
1.6 Where
necessary, raw
ingredients are
washed with
clean potable
water
LO 2. Prepare
Starch dishes
2.1 Variety of
starch products
are selected and
prepared
according to
enterprise recipes
2.2 Optimum
quality is ensured
using appropriate
cooking methods

40
2.3 Sauces and
accompaniments
appropriate to
starch
products are
selected
2.4 Cooked dishes
are tasted and
seasoned in
accordance with
the required taste
of the dishes
2.5 Workplace
safety and
hygienic
procedures are
followed according
to enterprise and
legislated
requirements
LO 3. Present
Starch dishes
3.1 Suitable plate
are selected
according to

41
enterprise
standards
3.2 Starch dishes
are presented
hygienically and
attractively using
suitable garnishes
and side dishes
3.3 Factors in
plating dishes are
observed in
presenting
starch dishes
LO 4. Store Starch
dishes
4.1 Starch are
stored at the
correct
temperature
4.2 Optimum
freshness and
quality is
maintained in
accordance with
enterprise storing

42
 techniques and
procedures
4.3 Quality
trimmings and
other leftovers are
utilized
where and when
appropriate
4.4 Starch is
stored in
accordance with
FIFO operating
procedures and
storage of starch
requirements

UC 10: PREPARE LO 1. Perform Supervise Industr The following Merie  Observa Decemb
POULTRY AND Mise en place Industry y resources MUST ndas tion er 5-6/9
GAME DISHES Learning/ Supervi be provided: ni with 2024
1.1 Tools, utensils oral
On the job- sor- Mama
and equipment are 1.1 can questio 8:00am
training Inday
cleaned, Rachel communicate ning to
Methus both in oral and Written Test
sanitized and 5:00pm
elah R. written,
prepared based on
Cumahi Excludin
the required tasks 1.2 Physically
g g

43
1.2 Ingredients are and mentally fit; Saturda
identified y,
1.3 With good
according to Sunday
moral character,
standard and
and
Holidays
recipes, recipe
1.4 Can perform
card or enterprise
basic
requirements
mathematical
1.3 Ingredients are computation
assembled
according to
quantity,
type, and quality
required
1.4 Ingredients are
prepared based on
the required form
and time frame
1.5 Poultry and
game are
prepared based on
its
enterprise poultry
and game
preparation
techniques

44
1.6 Frozen poultry
and game are
thawed in
accordance
with enterprise
thawing
procedures
1.7 Frozen
ingredients are
thawed following
enterprise
procedures.
1.8 Where
necessary, raw
ingredients are
washed with clean
potable water
LO 2. Cook
poultry and game
dishes
2.1 Poultry and
game are handled
efficiently and
hygienically to
minimize risk of

45
food spoilage and
cross-
contamination
2.2 Poultry and
game dishes are
cooked according
to
enterprise
standard recipes
and appropriate
Cooking methods
2.3 Cooked dishes
are tasted and
seasoned in
accordance with
the required taste
of the dishes
LO 3.
Plate/present
poultry and game
dishes

3.1 Service wares

are selected in
accordance with
type

46
of poultry and
game dishes
3.2 Poultry and
game is
plated/presented
using suitable
sauces, garnishes
and
accompaniments
3.3 Poultry dishes
are presented
hygienically,
logically
and sequentially
within the required
timeframe
3.4 Factors in
plating dishes are
observed in
presenting poultry
and game dishes.

LO 4. Store
poultry and game

4.1 Poultry and

game are stored
ensuring storage
conditions and
optimal
temperature are
maintained

47
 4.2 Quality
trimmings and
other leftovers are
utilized
where and when
appropriate

UC 11. PREPARE LO 1. Perform Supervise Industr The following Merie Observation Decemb
SEAFOODS Mise en place Industry y resources MUST ndas with oral er 10-
DISHES Learning/ Supervi be provided: ni questioning 12,
1.1 Tools, utensils
On the job- sor- Mama 2024
and equipment are 1.1 can
training Inday Written Test 8:00am
cleaned, Rachel communicate
Methus both in oral and to
sanitized and
elah R. written, 5:00pm
prepared based on
Cumahi
the required tasks 1.2 Physically Excludin
g
and mentally fit; g
1.2 Ingredients are
Saturda
identified 1.3 With good
y,
according to moral character,
Sundays
standard and
and
recipes, recipe 1.4 Can perform Holidays
card or enterprise basic
requirements mathematical
computation
1.3 Ingredients are
assembled
according to
quantity,
type, and quality

48
required
1.4 Ingredients are
prepared based on
the required
form and time
frame
1.5 Frozen
ingredients are
thawed following
enterprise
procedures.
1.6 Where
necessary, raw
ingredients are
washed with
clean potable
water.
LO 2. Handle fish
and seafoods
2.1 Seafood is
selected according
to quality,
2.2 Seafood are
handled
hygienically in

49
accordance
with enterprise
handling and
storing techniques
2.3 Frozen seafood
are thawed
correctly to ensure
maximum quality,
and to retain their
nutrients
LO 3. Cook fish
and shellfish
3.1 Fish is
cleaned, gutted
and filleted
correctly and
efficiently
according to
enterprise
standards
3.2 Shellfish and
other types of
seafood are
cleaned
and prepared

50
correctly and in
accordance with
enterprise
standards
3.3 Seafood dishes
is cooked
according to
enterprise
standards using a
variety of cooking
methods
3.4 Fish and
shellfish by-
products are used
appropriately for a
variety of dishes
and menu items
3.5 Cooked dishes
are tasted and
seasoned in
accordance with
the required taste
of the dishes
3.6 Workplace
safety and

51
hygienic
procedures are
followed according
to enterprise and
legislated
requirements
LO 4 Plate/Present
fish and seafoods
4.1 Seafood dishes
are presented
hygienically,
logically and
sequentially within
the required
timeframe
4.2 Fish and
seafood is
prepared and
presented for
service in
accordance to
enterprise
standards
4.3 Suitable
sauces and dips

52
are prepared
according
to standard
recipes and as
required to
accompany
seafood menu
items
4.4 Presentations
and garnishing
techniques are
selected and used
according to
recipes and
enterprise
standards
4.5 Services are
carried out
according to
enterprise
methods and
standards
4.6 Factors in
plating dishes are
observed in

53
presenting
seafood dishes
LO 5. Store fish
and seafood
5.1 Quality
trimmings and
other leftovers are
utilized
where and when
appropriate
Seafood are stored
hygienically in
accordance with
enterprise
handling
and storing
techniques
5.2 Where
applicable, date
stamps and codes
are
checked to ensure
quality control
5.3 Seafood is
stored in

54
 accordance with
FIFO
operating
procedure

UC 12: PREPARE LO 1. Perform Supervise Industr The following Merie  ObservaDecemb

DESSERTS Mise en place Industry y resources MUST ndas tion er
Learning/ Supervi be provided: ni with 13/16-
1.1 Tools, utensils oral
On the job- sor- Mama 17,
and equipment are 1.1 can questio
training Inday 2024
cleaned, Rachel communicate ning
Methus both in oral and Written Test 8:00am
sanitized and to
elah R. written,
prepared based on 5:00pm
Cumahi
the required tasks 1.2 Physically
g Excludin
and mentally fit;
1.2 Ingredients are g
identified 1.3 With good Saturda
according to moral character, y,
standard and Sunday
and
recipes, recipe 1.4 Can perform
Holidays
card or enterprise basic
requirements mathematical
computation
1.3 Ingredients are
assembled
according to
quantity,
type, and quality

55
required
1.4 Ingredients are
prepared based on
the required
form and time
frame
1.5 Ingredients are
selected,
measured and
weighed
according to
recipe
requirements
1.6 Appropriate
equipment are
selected and used
in
accordance with
manufacturers’
manual
1.7 Frozen
ingredients are
thawed following
enterprise
procedures.

56
1.8 Where
necessary, raw
ingredients are
washed with
clean potable
water
LO 2. Prepare
desserts and
sweets
2.1 Standard or
enterprise recipes
are used to
produce
a variety of hot,
cold and frozen
desserts,
appropriate for a
variety of menus
2.2 Range of
sweet sauces are
produced to a
desired
consistency and
flavor
2.3 Prepared

57
desserts and
sweets are tasted
in
accordance with
the required taste
2.4 Workplace
safety and
hygienic
procedures are
followed according
to enterprise and
legislated
requirements
LO 3.
Plate/Present
desserts
3.1 Desserts are
presented
hygienically,
logically and
sequentially within
the required
timeframe
3.2 Desserts are
decorated

58
creatively
3.3 Factors in
plating dishes are
observed in
presenting
desserts
3.4 Desserts are
portioned
according to
enterprise
standards
3.5 Desserts are
presented in
accordance with
enterprise
presentation
techniques
3.6
Accompaniments,
garnishes and
decorations are
used to enhance
taste, texture and
balance
LO 4. Store

59
desserts
4.1 Quality
trimmings and
other leftovers are
utilized
where and when
appropriate
4.2 Desserts are
stored at the
appropriate
temperature
and under the
correct conditions
to maintain
quality,
freshness and
customer appeal
4.3 Suitable
packaging are
selected and used
to
preserve taste,
appearance and
tasting
characteristics

60
 4.4 Sweet sauces
are stored to
retain desired
quality
and characteristics
4.5 Dessert is
stored in
accordance with
FIFO operating
procedures and
storage of dessert
requirements
UC 13: PACKAGE LO 1. Select Supervise Industr The following Merie Observation Decemb
PREPARE FOOD packaging Industry y resources MUST ndas with oral er 18,
materials Learning/ Supervi be provided: ni questioning 2024
On the job- sor- Mama
1.1. Food 1.1 can 8:00am
training Inday Written Test to
requirements of Rachel communicate
client and user are Methus both in oral and 5:00pm
met elah R. written,
Excludin
Cumahi
prior to packaging 1.2 Physically g
g
in accordance with and mentally fit; Saturda
the y,
1.3 With good
Sunday
enterprise moral character,
and
standard following and
Holidays
the criteria for
1.4 Can perform

61
packaging basic
mathematical
1.2. Qualities of
computation
packaging
materials are
selected in
accordance
enterprise
standards
LO 2. Package
food
2.1 Food is
packaged in
compliance with
sanitary,
occupational
health and safety
and local health
regulations
requirements
2.2 Environmental
requirements for
food
packaging area is
observed
2.3 Appropriate

62
 packaging
procedures are
adopted
according to
enterprise
specifications
2.4 Food labeled
according to
industry standards

Prepared by: Approved:

JAY S. CACHO SENEN B. MARTINEZ, JR.

Trainer Principal I

63