TM Supervised Work-Based Learning

SUPERVISED
WORK-BASED
LEARNING
Date Developed: Document No. NGTC COK20190001

Issued by:
Cookery NCII DECEMBER 15 , 2019
Developed by: NEXTGEN Page 1 of 78
Leonel M. Presco
FORM 1.1 SELF-ASSESSMENT CHECK
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary data or
information which is essential in planning training sessions. Please check
the appropriate box of your answer to the questions below.
BASIC COMPETENCIES
CAN I…? YES NO
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1 Obtain and convey workplace information?
1.2 Speak English at a basic operational level?
1.3 Participate in workplace meetings and discussions?
1.4 Complete relevant work related documents?
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role and scope?
2.2 Identify own role and responsibility within team?
2.3 Work as a team member?
2.4 Work effectively with colleagues?
2.5 Work in socially diverse environment?
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives with organizational goal?
3.2 Set and meet work priorities?
3.3 Maintain professional growth and development?
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Identify hazards and risks?
4.2 Evaluate hazards and risks?
4.3 Control hazards and risks?
4.4 Maintain OHS awareness?
4.5 Perform basic first-aid procedures?
COMMON COMPETENCIES
CAN I…? YES NO
1. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
1.1 Seek information on the industry?

Issued by:
Leonel M. Presco
COMMON COMPETENCIES
CAN I…? YES NO
1.2 Update industry knowledge?
1.3 Develop and update local knowledge?
1.4 Promote products and services to customers?
2. OBSERVE WORKPLACE HYGIENE PROCEDURE

2.1 Follow hygiene procedures?
2.2 Identify and prevent hygiene risks?
3. PERFORM COMPUTER OPERATIONS
3.1 Plan and prepare for task to be undertaken?
3.2 Input data into computer?
3.3 Access information using computer?
3.4 Produce/output data using computer system?
3.5 Maintain computer equipment and systems?
4. PERFORM WORKPLACE AND SAFETY PRACTICES
4.1 Follow workplace procedures for health, safety and security practices?
4.2 Perform child protection duties relevant to the tourism industry?
4.3 Observe and monitor people?
4.4 Deal with emergency situations?
4.5 Maintain safe personal presentation standards?
5. PROVIDE EFFECTIVE CUSTOMER SERVICE
5.1 Greet customer?
5.2 Identify needs of customers?
5.3 Deliver service to customer?
5.4 Handle queries through use of common business tools and technology?
5.5 Handle complaints/ conflict situations, evaluation and
recommendations?
CORE COMPETENCIES
CAN I…? YES NO

Issued by:
Leonel M. Presco
CORE COMPETENCIES
CAN I…? YES NO
CLEAN AND MAINTAIN KITCHEN PREMISES
Clean, sanitize and store equipment
Clean and sanitize premises
Dispose of waste
Prepare stocks, sauces and soups
Prepare stocks, glazes and essences required for menu items
Prepare soups required for menu items
Prepare sauces required for menu items
Store and reconstitute stocks, sauces and soups
PREPARE APPETIZERS
Perform Mise’ en place
Prepare a range of appetizers
Present a range of appetizers
Store appetizers
PREPARE SALADS AND DRESSINGS
Perform Mise en place
Prepare a variety salads and dressings
Present a variety of salads and dressings
Store salads and dressings
PREPARE SANDWICHES
Prepare a variety of sandwiches
Present a variety of sandwiches
Store sandwiches
PREPARE MEAT DISHES
Cook meat cuts for service
Present meat cuts for service
Store meat
PREPARE VEGETABLES DISHES

Issued by:
Leonel M. Presco
CORE COMPETENCIES
CAN I…? YES NO
Prepare vegetable dishes
Present vegetable dishes
Store vegetables dishes
PREPARE EGG DISHES
Prepare and cook egg dishes
Present egg dishes
Store egg dishes
Prepare starch dishes
Prepare starch dishes
Present Starch dishes
Store Starch dishes
PREPARE POULTRY AND GAME DISHES
Perform mise en place
Cook poultry and game dishes
Plate/present poultry and game dishes
Prepare seafood dishes
Handle fish and seafood
Cook fish and shellfish
Plate/Present fish and seafood
Store fish and seafood
PREPARE DESSERTS
Prepare desserts and sweet sauces
PACKAGE PREPARED FOOD
Select packaging materials
Package food

Issued by:
Leonel M. Presco
Issued by:
Leonel M. Presco
Evidences/Proof of Current Competencies
Form 1.2: Evidence of Current Competencies acquired related to Job/Occupation
Current competencies Proof/Evidence Means of validating

1. Clean and maintain Submitted an authentic
Certificate of Employment
kitchen premises Certificate of Employment
2. Prepare stocks, sauces Submitted an authentic
and soups Certificate of Employment
3. Prepare appetizers Submitted an authentic
Certificate of Employment Certificate of Employment
4. Prepare salads and Submitted an authentic
dressings Certificate of Employment
5. Prepare sandwiches Submitted an authentic
6. Prepare meat dishes Submitted an authentic
7. Prepare vegetables Submitted an authentic
dishes Certificate of Employment
8. Prepare egg dishes Submitted an authentic
9. Prepare starch dishes Submitted an authentic
10. Prepare poultry and Submitted an authentic
game dishes Certificate of Employment
11. Prepare seafood dishes Submitted an authentic
12. Prepare desserts Submitted an authentic
13. Package prepared food Submitted an authentic

Issued by:
Leonel M. Presco
Identifying Training Gaps
From the accomplished Self-Assessment Check (Form 1.1) and the evidences of
current competencies (Form 1.2), the Trainer will be able to identify what the training needs
of the prospective trainee are.
Form 1.3 Summary of Current Competencies Versus Required Competencies
Required Units of Current Competencies Training
Competency/Learning Gaps/Requirements
Outcomes based on CBC
1. CLEAN AND MAINTAIN KITCHEN PREMISES
Clean, sanitize and store NONE
equipment
Clean and sanitize premises NONE
Dispose of waste NONE
2. PREPARE STOCKS, SAUCES AND SOUPS
Prepare stocks, glazes and Prepare stocks, glazes and NONE
essences required for menu essences required for menu
items items
Prepare soups required for Prepare soups required for NONE
menu items menu items
Prepare sauces required for Prepare sauces required for NONE
menu items menu items
Store and reconstitute stocks, Store and reconstitute stocks, NONE
sauces and soups sauces and soups
3. PREPARE APPETIZERS
Perform Mise’ en place Perform Mise’ en place NONE
Prepare a range of NONE
Prepare a range of appetizers
appetizers
Present a range of appetizers Present a range of appetizers NONE
Store appetizers Store appetizers NONE
4. PREPARE SALADS AND DRESSINGS
Perform Mise en place Perform Mise en place NONE
Prepare a variety salads and Prepare a variety salads and NONE
dressings dressings
Present a variety of salads and Present a variety of salads NONE
dressings and dressings
Store salads and dressings Store salads and dressings NONE

Issued by:
Leonel M. Presco
5. PREPARE SANDWICHES
Perform mise-en -place Perform mise-en -place NONE
Prepare a variety of Prepare a variety of NONE
sandwiches sandwiches
Present a variety of NONE
Present a variety of sandwiches
sandwiches
Store sandwiches Store sandwiches NONE
6. PREPARE MEAT DISHES
Cook meat cuts for service Cook meat cuts for service NONE
Present meat cuts for service Present meat cuts for service NONE
Store meat Store meat NONE
7. PREPARE VEGETABLES DISHES
Prepare vegetable dishes Prepare vegetable dishes NONE
Present vegetable dishes Present vegetable dishes NONE
Store vegetables dishes Store vegetables dishes NONE
8. PREPARE EGG DISHES
Prepare and cook egg dishes Prepare and cook egg dishes NONE
Present egg dishes Present egg dishes NONE
Store egg dishes Store egg dishes NONE
9. PREPARE STARCH DISHES
Prepare starch dishes Prepare starch dishes NONE
Present Starch dishes Present Starch dishes NONE
Store Starch dishes Store Starch dishes NONE
10. PREPARE POULTRY AND GAME DISHES
Perform mise en place Perform mise en place NONE
Cook poultry and game dishes Cook poultry and game NONE
dishes
Plate/present poultry and game Plate/present poultry and NONE
dishes game dishes
Store poultry and game Store poultry and game NONE
Issued by:
Leonel M. Presco
11. PREPARE SEAFOOD DISHES
Perform mise en place Perform mise en place NONE
Handle fish and seafood Handle fish and seafood NONE
Cook fish and shellfish Cook fish and shellfish NONE
Plate/Present fish and NONE
Plate/Present fish and seafood
seafood
Store fish and seafood Store fish and seafood NONE
12. PREPARE DESSERTS
Perform mise en place NONE Perform mise en place
Prepare desserts and sweet NONE Prepare desserts and
sauces sweet sauces
Plate/Present desserts NONE Plate/Present desserts
Store desserts NONE Store desserts
13. PACKAGE PREPARED FOOD
Select packaging materials Select packaging materials NONE
Package food Package food NONE
Using Form No.1.4, convert the Training Gaps into a Training Needs/ Requirements.
Refer to the CBC in identifying the Module Title or Unit of Competency of the training needs
identified.
Form No. 1.4: Training Needs
Module Title/Module of
Gaps Duration (hours)
Instruction
Prepare desserts and
sweet sauces PREPARE DESSERTS 24 hours.
Plate/Present desserts
Store desserts

Issued by:
Leonel M. Presco
TRAINING PLAN
Cookery NC II
Date
Trainees’ Training Training Mode of Facilities/Tools Assessment
Staff Venue and
Requirements Activity/Task Training and Equipment Method
Time
Clean, sanitize and Dec. 1-3
store equipment 2019
Clean and maintain Clean and sanitize Industry Observation
kitchen premises premises OJT Supervisor Max’s
Kitchen Oral
Restuarant
Dispose of waste Questionig
Prepare stocks, glazes Dec. 4-7

and essences required 2019
for menu items
Prepare soups required
Prepare stocks, sauces for menu items Industry Max’s
Kitchen Observation
and soups OJT Supervisor Restuarant
Prepare sauces required Oral
for menu items Questionig
Store and reconstitute
stocks, sauces and
soups
Perform Mise’ en place Dec. 8-
11
Prepare a range of
Industry Max’s Observation
Prepare appetizers appetizers OJT Kitchen 2019
Supervisor Restuarant Oral
Present a range of Questionig
appetizers

Issued by:
Leonel M. Presco
Store appetizers
Perform Mise en place Dec. 11-

14
Prepare a variety salads
and dressings 2019
Prepare salads and Industry Max’s Observation
Present a variety of OJT Kitchen
dressings Supervisor Restuarant Oral
salads and dressings
Questionig
Store salads and
dressings
18
Prepare a variety of
sandwiches Industry Max’s 2019
Prepare sandwiches Kitchen Observation
OJT Supervisor Restuarant
Present a variety of Oral
sandwiches Questionig
Store sandwiches
22
Cook meat cuts for
service Industry Max’s Observation 2019
Prepare meat dishes Kitchen Oral
Present meat cuts for OJT Supervisor Restuarant
Questionig
service
Store meat
Prepare vegetables Industry Max’s 26
Prepare vegetable OJT Kitchen
dishes Supervisor Restuarant Observation
dishes 2019
Present vegetable

Issued by:
Leonel M. Presco
dishes
Store vegetables dishes
30
Prepare and cook egg
dishes Industry Max’s Oral 2019
Prepare egg dishes OJT Kitchen
Supervisor Restuarant Questionig
Present egg dishes
Store egg dishes
Perform Mise en place January
5-8,
Prepare starch dishes Industry Max’s
Prepare starch dishes OJT Kitchen Observation 2019
Present Starch dishes Supervisor Restuarant
Store Starch dishes
Perform mise en place January
9-12,
Cook poultry and
2019
game dishes Oral
Prepare seafood dishes OJT Kitchen
Plate/present poultry Questionig
and game dishes
Store poultry and game
13-16,
Handle fish and
2019
seafood
Prepare poultry and Industry Max’s
Cook fish and shellfish OJT Kitchen Observation
game dishes Supervisor Restuarant
Plate/Present fish and
seafood
Store fish and seafood

Issued by:
Leonel M. Presco
17-20,
Prepare desserts and
sweet sauces Industry Max’s Oral 2019
Prepare desserts OJT Kitchen
Supervisor Restuarant Questionig
Plate/Present desserts
Store desserts
Select packaging January
materials Industry Max’s 21-24,
Package prepared food OJT Kitchen Observation
Supervisor Restuarant 2019
Package food
Prepared by: Leonel Presco Industry Partner: Jay Jay Javier

Date: December 3, 2019 Date: December 3, 2019
Noted by: Bonie Bayawak Manager: Felix Kamote

Date: December 3, 2019 Date: December 3, 2019

Issued by:
Leonel M. Presco
Technical Education and Skills Development Authority
Marcelo H. Del Pilar National High School
___________________________________________
TRAINEE’S RECORD BOOK
Trainee’s No. COK 0019
NAME: Kayla L. Manahan

QUALIFICATION: Cookery NC II
TRAINING DURATION: 316 Hours
TRAINER: Leonel Presco

Issued by:
Leonel M. Presco
Instructions: NOTES:
This Trainees’ Record Book (TRB) is intended to serve as record of
all accomplishment/task/activities while undergoing training in the industry. The trainee perform well in all the task given by 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 “Instructors Remarks” column regarding the __________________________________________________________
outcome of the task accomplished by the trainees. Be 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 Instruction Supervisor (VIS) and shall form part of the
permanent trainee’s document on file.
THANK YOU.

Issued by:
Leonel M. Presco
Unit of Competency 1. Clean and maintain kitchen premises Unit of Competency 2. Prepare stocks, sauces and soups
NC Level II NC Level II
Learning Task/Activity Date Instructors Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks Outcome Required Accomplished Remarks
Clean, sanitize Clean, sanitize Prepare stocks, Prepare stocks,
and store and store glazes and glazes and essences
equipment equipment essences required for menu
required for items
Clean and sanitize Clean and sanitize menu items
premises premises
Prepare soups Prepare soups
required for required for menu
menu items items
Dispose of waste Dispose of waste
Prepare sauces Prepare sauces
required for required for menu
menu items items
__________________ ___________________ Store and Store and
Trainee’s Signature Trainer’s Signature reconstitute reconstitute stocks,
stocks, sauces sauces and soups
and soups
__________________ ___________________
Trainee’s Signature Trainer’s Signature

Issued by:
Leonel M. Presco
Unit of Competency 4. Prepare salads and dressings Unit of Competency 5. Prepare sandwiches
Perform Mise Perform Mise en Perform Mise Perform Mise en
en place place en place place
Prepare a Prepare a variety Prepare a Prepare a variety of
variety salads salads and dressings variety of sandwiches
and dressings sandwiches
Present a Present a variety of Present a Present a variety of
variety of salads and dressings variety of sandwiches
salads and sandwiches
dressings
Store Store sandwiches
Store salads Store salads and sandwiches
and dressings dressings
__________________ ___________________
__________________ ___________________ Trainee’s Signature Trainer’s Signature

Issued by:
Leonel M. Presco
Unit of Competency 6: Prepare meat dishes Unit of Competency 7: Prepare vegetables dishes
Perform Mise Perform Mise en Perform Mise Perform Mise en
Cook meat Cook meat cuts for Prepare Prepare vegetable
cuts for service service vegetable dishes
dishes
Present meat Present meat cuts for
cuts for service service Present Present vegetable
vegetable dishes
Store meat Store meat dishes
Store Store vegetables
vegetables dishes
__________________ ___________________ dishes
__________________ ___________________

Issued by:
Leonel M. Presco
Unit of Competency 8: Prepare egg dishes Unit of Competency 10: Prepare poultry and game dishes
Perform Mise Perform Mise en Perform mise Perform mise en
Prepare and Prepare and cook Cook poultry Cook poultry and
cook egg egg dishes and game game dishes
dishes dishes
Present egg Present egg dishes Plate/present Plate/present poultry
dishes poultry and and game dishes
game dishes
Store egg Store egg dishes
dishes Store poultry Store poultry and
and game game
__________________ ___________________
Trainee’s Signature Trainer’s Signature __________________ ___________________

Issued by:
Leonel M. Presco
Unit of Competency 11: Prepare seafood dishes Unit of Competency 12: Prepare desserts
Perform mise Perform mise en Perform mise Perform mise en
Handle fish Handle fish and Prepare Prepare desserts and
and seafood seafood desserts and sweet sauces
sweet sauces
Cook fish and Cook fish and
shellfish shellfish Plate/Present Plate/Present
desserts desserts
Plate/Present Plate/Present fish
fish and and seafood Store desserts Store desserts
seafood
__________________ ___________________ __________________ ___________________

Trainee’s Signature Trainer’s Signature Trainee’s Signature Trainer’s Signature

Issued by:
Leonel M. Presco
Unit of Competency 13: Package prepared food
NC Level II
Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks
Select Select packaging
packaging materials
materials
Package food Package food
__________________ ___________________

Issued by:
Leonel M. Presco
TRAINEE’S PROGRESS SHEET
Name: Kayla L. Manahan Trainer: Leonel Presco

Qualification: Cookery NC II Nominal Duration: 316 Hours
Training Date Date Trainee’s Supervisor’s
Units of Competency Training Activity
Duration Started Finished Rating Initial Initial
Clean, sanitize and 24 hrs.
store equipment
Clean and maintain kitchen Clean and sanitize
premises premises
Dispose of waste
Prepare stocks, 25 hrs.

glazes and
essences required
for menu items
Prepare soups
required for menu
Prepare stocks, sauces and items
soups
Prepare sauces
required for menu
items
Store and
reconstitute stocks,
sauces and soups

Issued by:
Leonel M. Presco
Perform Mise’ en 25 hrs.
place
Prepare a range of
Prepare appetizers appetizers
Present a range of
appetizers
Store appetizers
Perform Mise en 25 hrs.
place
Prepare a variety
salads and
dressings
Prepare salads and dressings
Present a variety
of salads and
dressings
Store salads and
dressings
place
Prepare a variety
Prepare sandwiches of sandwiches
Present a variety
of sandwiches
Store sandwiches
Prepare meat dishes place
Cook meat cuts for
Issued by:
Leonel M. Presco
service
Present meat cuts
for service
Store meat
place
Prepare vegetable
dishes
Prepare vegetables dishes
Present vegetable
dishes
Store vegetables
dishes
place
Prepare and cook
Prepare egg dishes egg dishes
Present egg dishes
Store egg dishes
place
Prepare starch
Prepare starch dishes dishes
Present Starch
dishes
Store Starch dishes

Issued by:
Leonel M. Presco
Perform mise en 24 hrs.
place
Cook poultry and
game dishes
Prepare seafood dishes Plate/present
poultry and game
dishes
Store poultry and
game
place
Handle fish and
seafood
Prepare poultry and game Cook fish and
dishes shellfish
Plate/Present fish
and seafood
Store fish and
seafood
place
Prepare desserts
Prepare desserts and sweet sauces
Plate/Present
desserts
Store desserts

Issued by:
Leonel M. Presco
Select packaging 24 hrs.
Package prepared food materials
Package food
Total 316
Note: The trainee and the supervisor must have a copy of this form. The
column for rating maybe used either by giving a numerical rating or simply
indicating competent or not yet competent. For purposes of analysis, you
may require industry supervisors to give a numerical rating for the
performance of your trainees. Please take note however that in TESDA, we
do not use numerical ratings

Issued by:
Leonel M. Presco
Average Ratings
PREPARATION Average
1. Workshop layout conforms with 4
the components of a CBT
workshop
2. Number of CBLM is sufficient 5
3. Objectives of every training 5
session is well explained
4. Expected activities/outputs are 4
clarified
General Average 4.5

Issued by:
Leonel M. Presco
SUPERVISED INDUSTRY TRAINING OR ON THE JOB TRAINING
EVALUATION FORM
Legend:
5 – Outstanding
4 – Very Good/ Very Satisfactory
3 – Good/Adequate
2 – Fair/ Satisfactory
1 – Poor/Unsatisfactory
NA – not applicable Item No.
Item No. Questions Ratings
INSTITUTIONAL EVALUATION 1 2 3 4 5 NA
Has (Next Generation Technological College)
conducted an orientation about the SIT/OJT program,
the requirements and preparations needed and its
expectations?
Has (Next Generation Technological College) the
provided the necessary assistance such as referrals or
recommendations in finding the company for your OJT?
Has (Next Generation Technological College)showed
coordination with the Industry partner in the design and
supervision of your SIT/OJT?
Has your in-school training adequate to undertake
Industry partner assignment and its challenges?
Has (Next Generation Technological College)
monitored your progress in the Industry?
Has the supervision been effective in achieving your
OJT objectives and providing feedbacks when
necessary?
Did (Next Generation Technological College) conduct
assessment of your SIT/OJT program upon completion?
Were you provided with the results of the Industry and
(Next Generation Technological College)’s assessment
of your OJT?
Comments/Suggestions:

Issued by:
Leonel M. Presco

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SUPERVISED

Date Developed: Document No. NGTC COK20190001

Date Developed: Document No. NGTC COK20190001

2. OBSERVE WORKPLACE HYGIENE PROCEDURE

Date Developed: Document No. NGTC COK20190001

Date Developed: Document No. NGTC COK20190001

Date Developed: Document No. NGTC COK20190001

Form 1.2: Evidence of Current Competencies acquired related to Job/Occupation

Current competencies Proof/Evidence Means of validating

Date Developed: Document No. NGTC COK20190001

Date Developed: Document No. NGTC COK20190001

Form No. 1.4: Training Needs

Date Developed: Document No. NGTC COK20190001

Prepare stocks, glazes Dec. 4-7

Date Developed: Document No. NGTC COK20190001

Perform Mise en place Dec. 11-

Date Developed: Document No. NGTC COK20190001

Date Developed: Document No. NGTC COK20190001

Prepared by: Leonel Presco Industry Partner: Jay Jay Javier

Noted by: Bonie Bayawak Manager: Felix Kamote

Date Developed: Document No. NGTC COK20190001

TRAINEE’S RECORD BOOK

Trainee’s No. COK 0019

NAME: Kayla L. Manahan

TRAINING DURATION: 316 Hours

TRAINER: Leonel Presco

Date Developed: Document No. NGTC COK20190001

Date Developed: Document No. NGTC COK20190001

Date Developed: Document No. NGTC COK20190001

Date Developed: Document No. NGTC COK20190001

Date Developed: Document No. NGTC COK20190001

Date Developed: Document No. NGTC COK20190001

__________________ ___________________ __________________ ___________________

Date Developed: Document No. NGTC COK20190001

Date Developed: Document No. NGTC COK20190001

Name: Kayla L. Manahan Trainer: Leonel Presco

Prepare stocks, 25 hrs.

Date Developed: Document No. NGTC COK20190001

Date Developed: Document No. NGTC COK20190001

Date Developed: Document No. NGTC COK20190001

Date Developed: Document No. NGTC COK20190001

Date Developed: Document No. NGTC COK20190001

Date Developed: Document No. NGTC COK20190001

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