Progress Chart Revised

PROFESSIONAL WORLD ACADEMY (MISAMIS)
Antonio Luna Street M abulay Subdivision, Cagayan de Oro City
PROGRESS CHART
COOKERY NC II
316 HOURS
BASIC
Occupational Health
and safety awareness

relevant work related
2.2 Describe work as

and responsibility in
4.1 Evaluate hazard
4.2 Control hazards
occupational health
professional growth
with organizational
personal objectives
workplace meeting
3 Practice Career
convey workplace
identify team role

2. Work in Team
Communication
1.3 Participate in
and development
1. Participate in
3.2 Set and meet

2.1 Describe and
Professionalism
a team member
1.1 Obtain and
and discussion
work priorities
Environment
1.2 Complete
3.3 Maintain
4.3 Maintain
3.1 Integrate
information
Procedures
4. Practice
and Safety
documents
Workplace
and risks
and risks
a team
goals
NAM E OF TRAINEE REM ARKS
1 Acero, Raymond B.
2 Amaneo, Mamerto B.
3 Amerol, Jamel D.
4 Baguio, Nhor A.
5 Barrero, Jayno J.
6 Bartolome, Raymond V.
7 Caballes, James Axl P.
8 Casipong, Roxanne G.
9 Casipong, Ricky G.
10 Canandao, Fahad D.
11 Cajeta, Victor A.
12 Cinco, Gina B.
13 Cudal, Mary Ann A.
14 Datukunug, Asnawi S.
15 Didato, Ryann H,
16 Empuerto, Gemma A.
17 Empuerto, Joshua R.
18 Faisal, Junada M.
19 Hetospher, Alex M.
20 Pagtalunan, Pedrito C.
21 Plantar, Vincent J.
22 Plantar, Irene J.
23 Macabugto, Neil P.
24 Macabugto, Vincent O.
25 Manaytay, Allan K.
Training Duration: 316 hours Date Started: JUNE 4, 2018
Trainer: GRETCHEN J. PLANTAR LEGEND:

C Passed the Institutional Competency Evaluation
√ Satisfy the requirements/ Finish Learning Outcomes
P ROFESSIONAL WORLD ACADEMY (MISAMIS)
P ROGRESS CHART
COOKERY NC II
316 HOURS
COM M ON
5.2 Provide prompt and

to respond to customer
appropriately to faults,
promptly and correctly

4. Perform Workplace
complaints, evaluation
4.1 Practice workplace
and recommendations
in line with enterprise
verbal and non-verbal
personal presentation
communication skills
and Safety Practices
emergency situations
5. Provide Effective
5.4 Handle customer

safety, security and
5.3 Handle queries

Customer Service
5.1 Apply effective
4.3 Maintain safe
hygiene systems,
quality service to
processes and
problems and
4.2 Respond
procedures
standards
operation
customer
needs
1 Acero, Raymond B.
3 Amerol, Jamel D.
4 Baguio, Nhor A.
5 Barrero, Jayno J.
12 Cinco, Gina B.
15 Didato, Ryann H,

√ Satisfy the requirements
PROGRESS CHART
COOKERY NC II
316 HOURS
CORE
1.1 Clean, sanitize and
5.2 Prepare a variety of

4. PREPARE SALADS
4.3 Present a variety of
5.3 Present a variety of

2.4 Store and reconstitute
stocks, sauces and soups
1.2 Clean and sanitize
required for menu items
3.2 Prepare a range of
3.3 Present a range of

MAINTAIN KITCHEN
5.4 Store sandwiches

salads and dressings
salads and dressings

4.4 Store salads and
3.1 Perform mise' en

1.3 Dispose of waste
4.2 Prepare a varieti

glazes and essences
3.4 store appetizers

STOCKS, SAUCES
2.1 Prepare stocks,
required for menu
required for menu

2.2 Prepare soups
AND DRESSING
2.3 Prepare sauces
store equipment
1. CLEAN AND
SANDWICHES
APPETIZERS
2. PREPARE
3. PREPARE
5. PREPARE
AND SOUPS
sandwiches
sandwiches
PREMISES
appetizers
appetizers
dressings
premises
items
items
place
place
place
1 Acero, Raymond B.
3 Amerol, Jamel D.
4 Baguio, Nhor A.
5 Barrero, Jayno J.
12 Cinco, Gina B.
15 Didato, Ryann H,

PROGRESS CHART
COOKERY NC II
316 HOURS
CORE
9. PREPARE STARCH
9.4 Store starch dishes
POULTRY AND GAME
10.4 Store poultry and

6.2 Cook meat cuts for
10.2 Cook poultry and

VEGETABLE DISHES

8.3 Present egg dishes
6.3 Present meat cuts
7.2 Prepare vegetable
8.2 Prepare and cook

7.3 Present vegetable
6. PREPARE MEAT

8.5 Store egg dishes
10.3 Plate/ present

8. PREPARE EGG
7.4 Store vegetable
9.2 Prepare starch
9.3 Present starch
poultry and game

10. PREPARE
6.4 Store meat
7. PREPARE
game dishes
game dishes
PRODUCTS
egg dishes
for service
DISHES
DISHES
DISHES
service
dishes
dishes
dishes
dishes
dishes
dishes
place
place
place
place
place
1 Acero, Raymond B.
3 Amerol, Jamel D.
4 Baguio, Nhor A.
5 Barrero, Jayno J.
12 Cinco, Gina B.
15 Didato, Ryann H,

PROGRESS CHART
COOKERY NC II
316 HOURS
CORE
13.1 Select packaging

12.2 Prepare desserts

11.2 Handle fish and
SEAFOOD DISHES
PREPARED FOOD
11.4 Plate/ present
12.3 Plate/ present

11.5 Store fish and
12.4 Store desserts

11.3 Cook fish and
13.2 Package food

and sweet sauces
INSTITUTIONAL
fish and seafood
ASSESSMENT
13. PACKAGE
11. PREPARE
12. PREPARE
DESSERTS
materials
shellfish
desserts
seafood
seafood
place
place
1 Acero, Raymond B.
3 Amerol, Jamel D.
4 Baguio, Nhor A.
5 Barrero, Jayno J.
12 Cinco, Gina B.
15 Didato, Ryann H,

12 Cinco, Gina B.
4 Baguio, Nhor A.
15 Didato, Ryann H,
3 Amerol, Jamel D.
5 Barrero, Jayno J.
1 Acero, Raymond B.

NAM E OF TRAINEE
Training Duration: 316 hours

Trainer:
1. CLEAN, AND
MAINTAIN
KITCHEN
PREMISES
1.1 Chemicals and
clean potable water are
selected and used for
cleaning and/or
sanitizing kitchen
GRETCHEN J. PLANTAR
equipment utensils,
and working surfaces
1.2 Equipment and/or

utensils are cleaned
and/or sanitized safely
using clean/potable
water and according to
manufacturer’s
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
CORE
316 HOURS
1.6 Cleaning
COOKERY NC II
equipment are stored

safely in the
ACHIEVEMENT CHART
LEGEND:
designated position
and area
Date Started:
1.7 Cleaning
√
schedules are followed
C
based on enterprise
procedures
1.8 Chemicals and
equipment for
JUNE 4, 2018
cleaning and/or
sanitizing are used
safely
1.9 Walls, floors,
shelves and working
surfaces are cleaned
and/or sanitized
without causing
damage to health or
property
1.10 First aid

procedures are
followed if an accident
happens
Passed the Institutional Competency Evaluation
1.11 Wastes are sorted

and disposed
Satisfy the requirements/ Finish Learning Outcomes
according to sanitary
regulations, enterprise
practices and standard
procedures
1.12 Cleaning
chemicals are disposed
safely according to
standard procedures
REM ARKS
12 Cinco, Gina B.
4 Baguio, Nhor A.
15 Didato, Ryann H,
3 Amerol, Jamel D.
5 Barrero, Jayno J.
1 Acero, Raymond B.

NAME OF TRAINEE
Trainer:
2. PREPARE
STOCKS, SAUCES
AND SOUPS
2.1 Ingredients and
flavoring agents are
used according to
standard recipes
GRETCHEN J. PLANTAR
defined by the
enterprise
2.2 Variety of stocks,

glazes, flavorings,
seasonings are
produced according to
enterprise standards
2.3 Correct ingredients

are selected and
assembled to prepare
soups , including
stocks and prepared
garnishes
2.4 Variety of soups
are prepared according
to enterprise standards
2.5 Clarifying,
thickening agents and
convenience products
are used where
appropriate
2.6 Soups are
evaluated for flavor,
color, consistency and
temperature related
problems are identified
and addressed
2.7 Soups are
CORE
presented at the right

316 HOURS
flavor, color,
COOKERY NC II
consistency and
temperature, in clean
ACHIEVEMENT CHART
service ware without

drips and using
suitable garnishes and
accompaniments
2.8 Variety of hot and
cold sauces are

Antonio Luna Street Mabulay Subdivision, Cagayan de Oro City
prepared from
LEGEND:
classical and
contemporary recipes
Date Started: based on the required
menu items
2.9 Derivatives are

√
C
made from mother
sauces
JUNE 4, 2018
2.10 Variety of
thickening agents,
seasonings and
flavorings are used
appropriately
2.11 Sauces are
evaluated for flavor,
color and consistency
and related problems
are identified and
addressed
2.12 Stocks, sauces
and soups are stored
correctly at the right
temperature to
maintain optimum
freshness and quality
2.13 Stocks, sauces

and soups are re-

heated/reconstituted
to appropriate
standards of
consistency
REMARKS
PROGRESS CHART
COOKERY NC II
316 HOURS
COM M ON
2.1 Practice personal grooming
of food, beverage and materials

handling, storage and disposal
complete data according to the
3.5 Maintain computer system

2.2 Practice safe and hygiene
relevant industry knowledge
3.1 Identify and explain the

resources of information on
3.3 Use appropriate devices

1.2 Access apply and share
1.1 Identify and access key
functions, general features
and procedures to transfer

software according tp task
appropriate hardware and
3.4 Produce accurate and

1. 3 Update continuously
1. Develop and Update
and capabilities of both

hardware and software
2. Observe Workplace
3. Perform Computer
Industry Knowledge
industry information
Hygiene Procedures
3.2 Prepare and use
requirements
requirements
the industry
and hygiene
undertaken
Operations
files/ data
1 Acero, Raymond B.
3 Amerol, Jamel D.
4 Baguio, Nhor A.
5 Barrero, Jayno J.
12 Cinco, Gina B.
15 Didato, Ryann H,

12 Cinco, Gina B.
4 Baguio, Nhor A.
15 Didato, Ryann H,
3 Amerol, Jamel D.
5 Barrero, Jayno J.
1 Acero, Raymond B.

NAME OF TRAINEE

3. PREPARE
APPETIZERS
3.1 Tools, utensils and
equipment are
cleaned, sanitized and
prepared based on the
Trainer: GRETCHEN J. PLANTAR

required tasks
3.2 Ingredients are

identified correctly,
according to standard
recipes, or enterprise
requirements
3.3 Ingredients are
assembled according to
correct sequence,
quality and
specifications required
3.4 Ingredients are
required form and time
frame
3.5 Frozen ingredients

are thawed following
enterprise procedures
3.6 Where necessary,

raw ingredients are
washed with clean
potable water
3.7 Correct equipment
are selected and used
in the production of
appetizers
3.8 Appetizers are

produced in
accordance with
3.9 Glazes are

correctly selected and
prepared, where
required
3.10 Quality trimmings

and other leftovers are
utilized where and
CORE
when appropriate
316 HOURS
COOKERY NC II
3.11 Appetizers are

prepared, using
ACHIEVEMENT CHART
sanitary practices
3.12 Appetizers are

tasted and seasoned in
accordance with the
required taste of the
dishes
3.13 Workplace safety

and hygienic
procedures are
followed according to
enterprise and legal
requirements
3.14 Variety of cheese

are presented and
stored according to
enterprise standard
3.15 Appetizers are
presented attractively
according to enterprise
LEGEND:
standards
Date Started:
3.16 Appetizers are

√
C
presented using
sanitary practices
3.17 Suitable plate
are selected according
JUNE 4, 2018
3.18 Factors in
plating dishes are
observed in presenting
appetizers
utilized where and
when appropriate
3.20 Appetizers are

kept in appropriate
conditions based on
3.21 Required food

storage containers are
used and stored in

proper temperatures to
maintain freshness,
quality and taste
REMARKS
12 Cinco, Gina B.
4 Baguio, Nhor A.
15 Didato, Ryann H,
3 Amerol, Jamel D.
5 Barrero, Jayno J.
1 Acero, Raymond B.

NAME OF TRAINEE
Trainer:
4.PREPARE
SALADS AND
DRESSIMGS

equipment are
GRETCHEN J. PLANTAR
required tasks
4.2 Ingredients are
recipes, recipe cards or
enterprise
requirements
4.3 Ingredients are
correct quantity, type
and quality required
4.4 Ingredients are

frame


raw ingredients are
washed with clean
potable water
4.7 Variety of salads
are prepared using
fresh (seasonal)
ingredients according
to acceptable
enterprise standards to
maximize eating
qualities,
characteristics and
CORE
taste
316 HOURS
4.8 Dressings are

COOKERY NC II
prepared suitable to
either incorporate into,
ACHIEVEMENT CHART
or accompany salads
4.9 Prepared salads ad

dressings are tasted
and seasoned in
accordance with the
required taste

and hygienic
procedures are
LEGEND:
Date Started:
requirements
4.11 Suitable plate are

√ selected according to
C
4.12 Salads are

JUNE 4, 2018
standards
4.13 Salads and
dressing are
accompanied based on
clients requirements
4.14 Salads and
dressings are
presented hygienically,
logically and
sequentially within the
required timeframe
4.15 Salads are kept in
appropriate conditions
based on enterprise
procedures
4.16 Required
containers are used
and stored in proper
temperature to
maintain freshness,
quality and taste
REMARKS
12 Cinco, Gina B.
4 Baguio, Nhor A.
15 Didato, Ryann H,
3 Amerol, Jamel D.
5 Barrero, Jayno J.
1 Acero, Raymond B.
Trainer:
NAME OF TRAINEE

5. PREPARE
SANDWICHES
equipment are
required tasks
GRETCHEN J. PLANTAR
5.2 Ingredients are
enterprise
requirements
5.3 Ingredients are
5.4 Ingredients are
raw ingredients are
washed with clean
potable water
5.7 Variety of
sandwiches are
prepared based on
appropriate techniques
5.8 Suitable bases are
selected from a range
of bread types
5.9 Sandwiches are
produced using correct
ingredients to an
acceptable enterprise
standard
5.10 Appropriate
equipment are selected
and used for toasting
CORE
and heating according

316 HOURS
to enterprise
COOKERY NC II
procedures and
manufacturer’s
ACHIEVEMENT CHART
5.11 Sandwiches are

prepared logically and
required time frame
and/or according to
customer’s request

and hygienic
procedures are
requirements
5.12 Sandwiches are
produced using correct
ingredients to an
acceptable enterprise
standard
5.13 Sandwiches are
logically and
LEGEND:

required timeframe
Date Started:
5.14 Sandwiches are

√
C
using suitable
garnishes, condiments
and service wares
5.15 Factors in plating
JUNE 4, 2018
are observed in
presenting sandwiches
utilized where and
when appropriate
5.17 Sandwiches are
stored hygienically at
the proper
temperature
considering the factors
specified by the
5.18 Sandwiches are
kept in appropriate
conditions to maintain
REMARKS
12 Cinco, Gina B.
4 Baguio, Nhor A.
15 Didato, Ryann H,
3 Amerol, Jamel D.
5 Barrero, Jayno J.
1 Acero, Raymond B.

NAME OF TRAINEE

6. PREPARE
MEAT DISHES
6.1 Tools, utensils
and equipment are
required tasks

6.2 Ingredients are
enterprise
requirements
6.3 Ingredients are

6.4 Ingredients are
frame


raw ingredients are
washed with clean
potable water
6.7 Appropriate
cooking methods are
identified and used for
cooking
6.8 A variety of
portioned meat cuts
are cooked in
accordance to standard
recipe specifications
6.9 A variety of offal

dishes are cooked
recipes
6.10 Meats are carved

using the appropriate
tools and techniques
6.11 Ingredients are
adjusted to meet
CORE
special requests of
316 HOURS
customers
COOKERY NC II
6.12 Cooked dishes

ACHIEVEMENT CHART
are tasted and

seasoned in
accordance with the

and hygienic
procedures are
requirements
6.14 Meat dishes are
according to classical,
cultural and enterprise
standards
6.15 Meat dishes are

LEGEND:
logically and
Date Started:
sequentially within
the required timeframe
√
C
selected according to

JUNE 4, 2018
dishes are observed in

presenting meat
dishes

utilized where and
when appropriate
6.19 Fresh and cryovac-

packed meat are stored
correctly according to
health regulations
6.20 Required
containers are used
and stored in proper
temperature to
maintain freshness,
quality and taste

6.21 Meat is stored in
accordance with FIFO
operating procedures
and storage of meat
requirements
REMARKS
12 Cinco, Gina B.
4 Baguio, Nhor A.
15 Didato, Ryann H,
3 Amerol, Jamel D.
5 Barrero, Jayno J.
1 Acero, Raymond B.

NAME OF TRAINEE

7. PREPARE
VEGETABLES
DISHES
equipment are

required tasks
7.2 Ingredients are

enterprise
requirements
7.3 Ingredients are

7. 4 Ingredients are
frame


raw ingredients are
washed with clean
potable water
7.7 Vegetables are
selected according to,
quality
7.8 Vegetables
accompaniments are
selected to
complement and
enhance menu items
7.9 Variety of
vegetables dishes are
prepared following
appropriate Cooking
methods to preserve
optimum quality and
nutrition
7.10 Suitable sauces
and accompaniments
CORE
are selected and served

316 HOURS
with vegetables
COOKERY NC II
7.11 Cooked dishes

are tasted and
ACHIEVEMENT CHART
seasoned in
accordance with the
dishes

and hygienic
procedures are
requirements
7.13 Vegetables are

uniformly cut and
LEGEND: attractively presented

Date Started:
√ selected according to
C

presenting poultry and
game dishes
JUNE 4, 2018
7.16 Vegetables dishes

are presented
hygienically, logically
and sequentially
within the required
timeframe

utilized where and
when appropriate
7.18 Vegetables are
stored at the correct
temperature
7.19 Optimum
is maintained in
accordance with
enterprise storing
techniques and
procedure
7.20 Vegetable is
stored in accordance
with FIFO operating
procedures and
storage of vegetable
requirements
REMARKS
12 Cinco, Gina B.
4 Baguio, Nhor A.
15 Didato, Ryann H,
3 Amerol, Jamel D.
5 Barrero, Jayno J.
1 Acero, Raymond B.

NAME OF TRAINEE

8. PREPARE EGG
DISHES
8.1 Tools, utensils
and equipment are
required tasks

8.2 Ingredients are
recipes, recipe cards
or enterprise
requirements
8.3 Ingredients are
assembled according
to correct quantity,
type and quality
required
8.4 Ingredients are
required form and
time frame
8.5 Frozen
ingredients are
thawed following
enterprise procedures.
raw ingredients are
washed with clean
potable water
8. 7 Variety of egg
dishes are prepared
recipes using a range
of cooking methods
8.8 Eggs are cooked

based on clients
requirements
8.9 Sauces and

accompaniments
specific to egg
preparations are
selected and prepared
CORE
8.10 Cooked dishes

316 HOURS
are tasted and

COOKERY NC II
seasoned in
accordance with the
ACHIEVEMENT CHART

dishes

and hygienic
procedures are

requirements
8.12 Suitable plates
to enterprise
standards
8.13 Eggs are
presented hygienically
and attractively using
LEGEND:

side dishes
Date Started:
sequentially within
the required
timeframe
√
C

presenting egg dishes
JUNE 4, 2018
8.15 Fresh and

processed eggs are
stored at the correct
temperature
8.16 Optimum
are maintained in
accordance with
enterprise storing
techniques and
procedures
8.17 Quality
trimmings and other
leftovers are utilized
where and when
appropriate
8.18 Egg is stored in
accordance with FIFO

operating procedures
and storage of egg

requirements
REMARKS
12 Cinco, Gina B.
4 Baguio, Nhor A.
15 Didato, Ryann H,
3 Amerol, Jamel D.
5 Barrero, Jayno J.
Trainer:
1 Acero, Raymond B.

NAME OF TRAINEE

9. PREPARE
STARCH DISHES
equipment are
required tasks
GRETCHEN J. PLANTAR
9.2 Ingredients are
enterprise
requirements
9.3 Ingredients are
94 Ingredients are
frame
enterprise procedures.
raw ingredients are
washed with clean
potable water.
9.7 Variety of starch
products are selected
and prepared
recipes
9.8 Optimum quality is
ensured using
appropriate cooking
methods
9.9 Sauces and
accompaniments
appropriate to starch
products are selected
CORE
9.10 Cooked dishes

316 HOURS
are tasted and

COOKERY NC II
seasoned in
accordance with the
ACHIEVEMENT CHART

dishes
and hygienic
procedures are
LEGEND:
enterprise and
Date Started:
legislated
9.12 Suitable plate
√
C
9.13 Starch dishes are
presented hygienically
JUNE 4, 2018
and attractively using

side dishes
presenting starch
dishes
9.15 Starch are stored
at the correct
temperature
9.16 Optimum
is maintained in
accordance with
enterprise storing
techniques and
procedures

utilized where and
when appropriate
9.18 Starch is stored
in accordance with
FIFO operating
procedures and
storage of starch
requirements
REMARKS
12 Cinco, Gina B.
4 Baguio, Nhor A.
15 Didato, Ryann H,
3 Amerol, Jamel D.
5 Barrero, Jayno J.
1 Acero, Raymond B.

NAME OF TRAINEE
Trainer:

10. PREPARE
POULTRY AND
GAME DISHES
10.1 Tools, utensils
and equipment are
GRETCHEN J. PLANTAR
required tasks
identified according to
standard recipes,
recipe card or
enterprise
requirements
quantity, type, and
quality required
frame
10.5 Poultry and game
are prepared based on
its enterprise poultry
and game preparation
techniques
10.6 Frozen poultry

and game are thawed
in accordance with
enterprise thawing
procedures
10.7 Frozen
ingredients are thawed
following enterprise
procedures.
raw ingredients are
washed with clean
potable water
10.9 Poultry and game
are handled efficiently
CORE
and hygienically to
316 HOURS
minimize risk of food

COOKERY NC II
spoilage and cross-

contamination
ACHIEVEMENT CHART
10.10 Poultry and

game dishes are
cooked according to
enterprise standard
recipes and
appropriate Cooking
methods
10.11 Cooked dishes

are tasted and
seasoned in
LEGEND:
accordance with the
Date Started:
dishes
10.12 Service wares
are selected in
√
C
accordance with type
of poultry and game
dishes
JUNE 4, 2018
10.13 Poultry and

game is
plated/presented
using suitable sauces,
garnishes and
accompaniments
10.14 Poultry dishes
are presented
and sequentially
within the required
10.15 Factors in
plating dishes are
poultry and game
dishes
10.16 Poultry and
game are stored

ensuring storage
conditions and optimal

temperature are
maintained
10.17 Quality
trimmings and other
where and when
appropriate
REMARKS
12 Cinco, Gina B.
4 Baguio, Nhor A.
15 Didato, Ryann H,
3 Amerol, Jamel D.
5 Barrero, Jayno J.
1 Acero, Raymond B.

NAME OF TRAINEE

11. PREPARE
SEAFOOD
DISHES
and equipment are
required tasks

standard recipes,
recipe card or
enterprise
requirements
quantity, type, and
quality required
frame
11.5 Frozen
procedures
raw ingredients are
washed with clean
potable water
11.7 Seafood is
selected according to
quality,
11.8 Seafood are
handled hygienically
in accordance with
enterprise handling
and storing techniques
11.9 Frozen seafood
are thawed correctly to
ensure maximum
quality, and to retain
their nutrients
11.10 Fish is cleaned,
gutted and filleted
correctly and
efficiently according to
11.11 Shellfish and
other types of seafood
are cleaned and
prepared correctly and
in accordance with
11.12 Seafood dishes
is cooked according to
using a variety of
cooking methods
11.13 Fish and
shellfish by-products
are used appropriately
CORE
for a variety of dishes

316 HOURS
and menu items

COOKERY NC II
11.14 Cooked dishes

ACHIEVEMENT CHART
are tasted and

seasoned in
accordance with the
dishes
and hygienic
procedures are
enterprise and
legislated
11.16 Seafood dishes
are presented
and sequentially
within the required
11.17 Fish and seafood
is prepared and
presented for service in
accordance to
11.18 Suitable sauces
and dips are prepared
recipes and as
required to accompany
seafood menu items
11.19 Presentations
and garnishing
techniques are
LEGEND:
selected and used

according to recipes
and enterprise
standards
11.20 Services are
carried out according
√
C
to enterprise methods
and standards
11.21 Factors in
Date Started: JUNE 4, 2018
plating dishes are

seafood dishes
11.22 Quality
trimmings and other
where and when
appropriate Seafood
are stored hygienically
in accordance with
enterprise handling
and storing techniques
11.23 Where
applicable, date
stamps and codes are
checked to ensure
quality control
11.24 Seafood is stored
in accordance with
FIFO operating
procedures and
storage of seafood
requirements.
REMARKS
12 Cinco, Gina B.
4 Baguio, Nhor A.
15 Didato, Ryann H,
3 Amerol, Jamel D.
5 Barrero, Jayno J.
1 Acero, Raymond B.

NAME OF TRAINEE

12. PREPARE
DESSERTS
and equipment are
required tasks

standard recipes,
recipe card or
enterprise
requirements
quantity, type, and
quality required
frame
selected, measured
and weighed according
to recipe requirements
12.6 Appropriate
equipment are selected
and used in
accordance with
manufacturers’
12.7 Frozen
procedures
raw ingredients are
washed with clean
potable water
12.9 Standard or
enterprise recipes are
used to produce a
variety of hot, cold and
frozen desserts,
appropriate for a
variety of menus
12.10 Range of sweet
sauces are produced
to a desired
consistency and flavor
12.11 Prepared
desserts and sweets
are tasted in
accordance with the
required taste
CORE

316 HOURS
and hygienic
COOKERY NC II
procedures are
ACHIEVEMENT CHART
enterprise and
legislated
12.13 Desserts are
logically and

required timeframe
12.14 Desserts are
decorated creatively
12.15 Factors in
plating dishes are
desserts
12.16 Desserts are
portioned according to
12.17 Desserts are
presented in
accordance with
enterprise
presentation
12.18
Accompaniments,
garnishes and
LEGEND:
decorations are used to

enhance taste, texture
Date Started:
and balance
12.19 Quality
trimmings and other
√
C

where and when
appropriate
JUNE 4, 2018
12.20 Desserts are

stored at the
appropriate
temperature and
under the correct
conditions to maintain
quality, freshness and
customer appeal
12.21 Suitable
packaging are selected
and used to preserve
taste, appearance and
tasting characteristics
12.22 Sweet sauces
are stored to retain
desired quality and
characteristics
12.23 Dessert is stored

in accordance with
FIFO operating
procedures and
storage of dessert
requirements
REMARKS
ACHIEVEMENT CHART
COOKERY NC II
316 HOURS
CORE
13.1 Food is packaged
13.3 Food is packaged

sanitary, occupational
sanitary, occupational
are adopted according

packaging procedures
accordance enterprise
health and safety and
health and safety and
according to industry
requirements for food
13.4 Environmental
packaging materials
in compliance with
in compliance with
packaging area is
IINSTITUTIONAL
13.6 Food labeled
13. PACKAGE
13.5 Appropriate
13.2 Qualities of
ASSESSMENT
are selected in
specifications
requirements
requirements
to enterprise
local health
local health
regulations
regulations
standards
standards
observed
FOOD
1 Acero, Raymond B.
3 Amerol, Jamel D.
4 Baguio, Nhor A.
5 Barrero, Jayno J.
12 Cinco, Gina B.
15 Didato, Ryann H,


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PROFESSIONAL WORLD ACADEMY (MISAMIS)

Antonio Luna Street M abulay Subdivision, Cagayan de Oro City

and safety awareness

2.2 Describe work as

4.1 Evaluate hazard

4.2 Control hazards

identify team role

3.2 Set and meet

Training Duration: 316 hours Date Started: JUNE 4, 2018

Trainer: GRETCHEN J. PLANTAR LEGEND:

5.2 Provide prompt and

promptly and correctly

5.4 Handle customer

5.3 Handle queries

Training Duration: 316 hours Date Started: JUNE 4, 2018

Trainer: GRETCHEN J. PLANTAR LEGEND:

1.1 Clean, sanitize and

5.2 Prepare a variety of

4.3 Present a variety of

5.3 Present a variety of

required for menu items

3.2 Prepare a range of

3.3 Present a range of

5.4 Store sandwiches

salads and dressings

4.1 Perform mise' en

5.1 Perform mise' en

4.2 Prepare a varieti

3.4 store appetizers

2.1 Prepare stocks,

required for menu

required for menu

Training Duration: 316 hours Date Started: JUNE 4, 2018

Trainer: GRETCHEN J. PLANTAR LEGEND:

9.4 Store starch dishes

POULTRY AND GAME

10.4 Store poultry and

10.2 Cook poultry and

10.1 Perform mise' en

7.2 Prepare vegetable

8.2 Prepare and cook

6.1 Perform mise' en

7.1 Perform mise' en

8.1 Perform mise' en

9.1 Perform mise' en

10.3 Plate/ present

9.2 Prepare starch

9.3 Present starch

poultry and game

Training Duration: 316 hours Date Started: JUNE 4, 2018

Trainer: GRETCHEN J. PLANTAR LEGEND:

13.1 Select packaging

12.1 Perform mise' en

12.2 Prepare desserts

12.3 Plate/ present

12.4 Store desserts

13.2 Package food