Sector: TOURISM (HOTEL AND RESTAURANT)

Qualification Title: COOKERY (NC II)

Unit of Competency: Prepare Poultry And Game Dishes

Module Title: Cooking Poultry And Game Dishes

City College of Angeles

Angeles City
Prepared by:
Alcantara, Kathleen
David, Hanna
Dungca, Janelle
Gomez, John Axle
Lapira, Catherine
Pineda, Eila Roshame

FORM 1.1 SELF-ASSESSMENT CHECK

Name of Trainee: John Axle Gomez
Qualification: Cookery NC II
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
LO1: Obtain and convey workplace information 
LO2: Speak English at a basic operational level 
LO3: . Participate in workplace meetings and discussions 
COMMON COMPETENCIES
CAN I…?
1. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
LO1: Seek information on the industry 
LO2: Update industry knowledge 
LO3: Develop and update local knowledge 
LO4: Promote products and services to customers 
CORE COMPETENCIES
CAN I…?
1. CLEAN AND MAINTAIN KITCHEN PREMISES
LO1: Clean, sanitize and store equipment 
LO2: Clean and sanitize premises 
LO3: Dispose of waste 
 BASIC COMPETENCIES
CAN I…? YES NO
2. PREPARE STOCKS, SAUCES AND SOUPS
LO1: Prepare stocks, glazes and essences required for menu items 
LO2: Prepare soups required for menu items 
LO3: Prepare sauces required for menu items 
LO4: Store and reconstitute stocks, sauces and soups 
3. PREPARE APPETIZERS
LO1: Perform Mise’ en place 
LO2: Prepare a range of appetizers 
LO3: Present a range of appetizers 
LO4: Store appetizers 
4. PREPARE SALADS AND DRESSINGS
LO1: Perform Mise en place 
LO2: Prepare a variety salads and dressings 
LO3: Present a variety of salads and dressings 
LO4: Store salads and dressings 
5. PREPARE SANDWICHES
LO1: Perform mise-en - place 
LO2: Prepare a variety of sandwiches 
LO3: Present a variety of sandwiches 
LO4: Store sandwiches 
6. PREPARE MEAT DISHES
LO1: Perform Mise en place 
LO2: Cook meat cuts for service 
LO3: Present meat cuts for service 
LO4: Store meat 
7. PREPARE VEGETABLES DISHES
LO1: Perform Mise en place 
LO2: Prepare vegetable dishes 
LO3: Present vegetable dishes 
LO4: Store vegetables dishes 
8. PREPARE EGG DISHES
LO1: Perform Mise en place 
LO2: Prepare and cook egg dishes 
LO3: Present egg dishes 
LO4: Store egg dishes 
9. PREPARE STARCH DISHES
LO1: Perform Mise en place 
LO2: Prepare starch dishes 
LO3: Present Starch dishes 
LO4: Store Starch dishes 
10. PREPARE POULTRY AND GAME DISHES
LO1: Perform mise en place 
LO2: Cook poultry and game dishes 
LO3: Plate/present poultry and game dishes 
LO4: Store poultry and game 
11. PREPARE SEAFOOD DISHES
LO1: Perform mise en place 
LO2: Handle fish and seafood 
LO3: Cook fish and shellfish 
LO4: Plate/Present fish and seafood 
LO5: Store fish and seafood 
12. PREPARE DESSERTS
LO1: Perform mise en place 
LO2: Prepare desserts and sweet sauces 
LO3: Plate/Present desserts 
LO4: Store desserts 
13. PACKAGE PREPARED FOOD
LO1: Select packaging materials 
LO2: Package food 

FORM 1.2: IDENTIFY CURRENT COMPETENCIES ACQUIRED RELATED TO JOB/OCCUPATION AND

INDICATE PROOF OF EVIDENCE
Current Competencies Proof/Evidence Means of Validating
10. PREPARE POULTRY - Interview/Questioning - Analyze and validate given answers
AND GAME DISHES in accordance with standards

- Demonstration - Show competence in the given field

in accordance to standard thru
practical demonstration
 FORM 1.3 COMPARING AND CROSS MATCHING OF COMPETENCIES
Required Units of Competency/Learning
Outcomes based on CBC
1. CLEAN AND MAINTAIN KITCHEN PREMISES
1.1 Clean, sanitize and store equipment
1.2 Clean and sanitize premises 1.2 Clean and sanitize premises
1.3 Dispose of waste 1.3 Dispose of waste
2. PREPARE STOCKS, SAUCES AND SOUPS
2.1 Prepare stocks, glazes and essences
required for menu items tools and equipment
2.2 Prepare soups required for menu items.
2.3 Prepare sauces required for menu item
2.4 Store and reconstitute stocks, sauces
and soups
3. PREPARE APPETIZERS
3.1 Prepare mis en place
3.2 Prepare a range of appetizers
3.3 Present a range of appetizers
3.4 Store appetizers
4 PREPARE SALADS AND DRESSING
4.1 Perform Mise en place
4.2 Prepare a variety salads and dressings
4.3 Present a variety of salads and dressings
4.4 Store salads and dressings
5. PREPARE SANDWICHES
5.1 Perform mise-en - place
5.2 Prepare a variety of sandwiches
5.3 Present a variety of sandwiches
5.4 Store sandwiches
6. PREPARE MEAT DISHES
6.1 Perform Mise en place
6.2 Cook meat cuts for service
6.3 Present meat cuts for service
6.4 Store meat
7. PREPARE VEGETABLES DISHES
7.1 Perform Mise en place
7.2 Prepare vegetable dishes
7.3 Present vegetable dishes
7.4 Store vegetables dishes
8. PREPARE EGG DISHES
8.1 Perform Mise en place
8.2 Prepare and cook egg dishes
8.3 Present egg dishes
8.4 Store egg dishes
9. PREPARE STARCH DISHES
9.1 Perform Mise en place
9.2 Prepare starch dishes
9.3 Present Starch dishes
9.4 Store Starch dishes 9.4 Store Starch dishes
10. PREPARE POULTRY AND GAME DISHES
10.1 Perform mise en place
10.2 Cook poultry and game dishes
10.3 Plate/present poultry and game dishes
10.4 Store poultry and game
11. PREPARE SEAFOOD DISHES
11.1 Perform mise en place
11.2 Handle fish and seafood
11.3 Cook fish and shellfish
11.4 Plate/Present fish and seafood
Current Competencies Training Gaps/
Requirements
1.1 Clean, sanitize and store equipment
2.1 Prepare stocks, glazes and
essences required for menu items
tools and equipment
2.2 Prepare soups required for menu
items.
2.3 Prepare sauces required for
menu item
2.4Store and reconstitute stocks,
sauces and soups
3.1 Prepare mis en place
3.2 Prepare a range of appetizers
3.3 Present a range of appetizers
3.4 Store appetizers
4.1 Perform Mise en place
4.2 Prepare a variety salads and
dressings
4.3 Present a variety of salads and
dressings
4.4 Store salads and dressings
5.1 Perform mise-en - place
5.2 Prepare a variety of sandwiches
5.3 Present a variety of sandwiches
5.4 Store sandwiches
6.1 Perform Mise en place
6.2 Cook meat cuts for service
6.3 Present meat cuts for service
6.4 Store meat
7.1 Perform Mise en place
7.2 Prepare vegetable dishes
7.3 Present vegetable dishes
7.4 Store vegetables dishes
8.1 Perform Mise en place
8.2 Prepare and cook egg dishes
8.3 Present egg dishes
8.4 Store egg dishes
9.1 Perform Mise en place
9.2 Prepare starch dishes
9.3 Present Starch dishes
10.1 Perform mise en place
10.2 Cook poultry and game dishes
10.3 Plate/present poultry and game
dishes
10.4 Store poultry and game
11.1 Perform mise en place
11.2 Handle fish and seafood
11.3 Cook fish and shellfish
11.4 Plate/Present fish and seafood
 11.5 Store fish and seafood 11.5 Store fish and seafood

12. PREPARE DESSERTS

12.1 Perform mise en place
12.2 Prepare desserts and sweet sauces
12.3 Plate/Present desserts
12.4 Store desserts
12.1 Perform mise en place
12.2 Prepare desserts and sweet
sauces
12.3 Plate/Present desserts
12.4 Store desserts

13. PACKAGE PREPARED FOOD

13.1 Select packaging materials 13.1 Select packaging materials

13.2 Package food 13.2 Package food

FORM NO. 1.4: TRAINEES TRAINING REQUIREMENT

GAPS Module Title/Module DURATION HOURS

of Instruction

10.1 Perform mise en place 3HRS

10.2 Cook poultry and game PREPARE POULTRY 7HRS
dishes AND GAME DISHES

10.3 Plate/present poultry 7HRS

and game dishes
10.4 Store poultry and game 7HRS

JOB SHEET

Title : Cooking Poultry and Game Dishes

Performance Objective : This unit deals with the knowledge, skills and
attitude required in selecting, preparing, cooking, plating/presenting and
storing poultry and game.
Supplies : Chicken, turkey, duck, goose, Pheasant, quail,
pigeon, guinea fowl, wild duck, rabbit, hare, boar, goat Game
Equipment : Ovens, including combi ovens, Microwaves, Grills and
griddles, Deep fryers, Salamanders, Food processors, Blenders,
Reference/s : TR Cookery NCII
Steps/Procedures :
May include but are not limited to:
1. Cut chicken broiler in half lengthwise, in quarters, or in pieces. Quarter
young turkey fryers or roasters, or cut in pieces.

2. Fold wing tips across back side of poultry quarters.

3. Set oven control to broil.
4. Brush poultry with one tablespoon margarine or butter.
5. Place poultry skin side down on rack in broiler pan.
6. Place broiler pan so top of chicken is seven to nine inches from heat.
7. Broil 30 minutes. Sprinkle with salt and pepper.
8. Turn chicken and brush with one tablespoon margarine or butter. Broil
15 to 25 minutes longer or until chicken is brown and juices run clear.

Assessment Method :
 Direct observation
  Written or oral questioning
 Review of portfolios of evidence and third party workplace reports of on-
the-job performance by the candidate

PERFORMANCE CRITERIA CHECKLIST 4.1-4

DETERMINING TRAINEES TRAINING REQUIREMENTS

Trainees Name: Sofia Elysee P. Rivera Date: May 08, 2021

In accomplishing the templates, did you do the following?

CRITERIA YES NO

1. Listed all the competencies and learning 

outcomes in the self-assessment checklist based
on the Competency Standards
2. Filled-up all forms with hypothetical data

3. Determined trainees’ current competencies 

4. Ways or means of validation are filled up 

5. Determined training gaps by comparing and 

cross matching current competencies with the
required competencies/learning outcomes
6. Translated training gaps into appropriate 
trainees’ training requirement form

Comment/ Suggestions:

Trainer’s Signature: Date:

TRAINING PLAN

Qualification: Cookery NC II

Trainees’ Training Mode of Staff Facilities/tools Venue Assessme Date

Training Activity/ Training and Equipment nt Method and
Requiremen task Time
ts

Perform mise 1.1 Tools, Self-paced Trainee •LCD Projector Assessment Demonstra 5
en place utensils and learning (optional for lecture) may be tion with Hour
equipment Teacher •Overhead Projector conducted Oral s
are cleaned, s (Optional for in the Questionin
sanitized and Lecture- lecture) workplace g
prepared discussion Assesso •Television and or in
based on the r multimedia player a simulated Third Party
required •Whiteboard environmen Report
tasks Technic •Applicable t. (TESDA
1.2 Demonstrat al equipment as Accredited Portfolio
Ingredients ion experts prescribed by Training
are identified Training Centers)
according to •Electric, gas or
 standard induction ranges
recipes, •Ovens, including
recipe card or combi ovens
enterprise •Microwaves
requirements •Grills and griddles
1.3 •Deep fryers
Ingredients •Salamanders
are •Food processors
assembled •Blenders
according to •Mixers
quantity, •Slicers
type, and •Pans
quality •Utensils
required •Tilting fry pan
1.4 •Steamers
Ingredients •Baine marie
are prepared •Mandoline
based on the
required form TOOLS
and time
frame -pots and pans
1.5 Poultry -bowls and
and game -Plastic wrap
are prepared -Aluminum foil
based on its -measuring cups
enterprise -weighing scales
poultry and -cleaning materials
game and
preparation -linen
techniques -tea towels
1.6 Frozen -serviettes
poultry and -table cloth
game are -aprons
thawed in -uniforms
accordance -hair restraints
with toque,
enterprise caps,
thawing hairnets
procedures
1.7 Frozen
ingredients
are thawed
following
enterprise
procedures.
1.8 Where
necessary,
raw
ingredients
are washed
with clean
potable
water.

Cook poultry 2.1 Poultry Self-paced Trainee •LCD Projector Assessment Demonstra 7
and game and game are learning (optional for lecture) may be tion with Hour
dishes handled Teacher •Overhead Projector conducted Oral s
efficiently and s (Optional for in the Questionin
hygienically Lecture- lecture) workplace g
to minimize discussion Assesso •Television and or in
risk of food r multimedia player a simulated Third Party
spoilage and •Whiteboard environmen Report
cross- Technic •Applicable t. (TESDA
contaminatio Demonstrat al equipment as Accredited Portfolio
n ion experts prescribed by Training
2.2 Poultry Training Centers)
and game •Electric, gas or
dishes are induction ranges
cooked •Ovens, including
according to combi ovens
enterprise •Microwaves
standard •Grills and griddles
recipes and •Deep fryers
appropriate •Salamanders
Cooking •Food processors
methods •Blenders
 2.3 Cooked •Mixers
dishes are •Slicers
tasted and •Pans
seasoned in •Utensils
accordance •Tilting fry pan
with the •Steamers
required taste •Baine marie
of the dishes •Mandoline

TOOLS

-pots and pans

-bowls and
-Plastic wrap
-Aluminum foil
-measuring cups
-weighing scales
-cleaning materials
and
-linen
-tea towels
-serviettes
-table cloth
-aprons
-uniforms
-hair restraints
toque,
caps,
hairnets

Plate/ 3.1 Service Self-paced Trainee •LCD Projector Assessment Demonstra 7

present wares are learning (optional for lecture) may be tion with Hour
poultry and selected in Teacher •Overhead Projector conducted Oral s
game dishes accordance s (Optional for in the Questionin
with type of Lecture- lecture) workplace g
poultry and discussion Assesso •Television and or in
game dishes r multimedia player a simulated Third Party
3.2 Poultry •Whiteboard environmen Report
and game is Technic •Applicable t. (TESDA
plated/prese Demonstrat al equipment as Accredited Portfolio
nted using ion experts prescribed by Training
suitable Training Centers)
sauces, •Electric, gas or
garnishes induction ranges
and •Ovens, including
accompanime combi ovens
nts •Microwaves
3.3 Poultry •Grills and griddles
dishes are •Deep fryers
presented •Salamanders
hygienically, •Food processors
logically and •Blenders
sequentially •Mixers
within the •Slicers
required •Pans
timeframe •Utensils
3.4 Factors •Tilting fry pan
in plating •Steamers
dishes are •Baine marie
observed in •Mandoline
presenting
poultry and TOOLS
game dishes.
-pots and pans
-bowls and
-Plastic wrap
-Aluminum foil
-measuring cups
-weighing scales
-cleaning materials
and
-linen
-tea towels
-serviettes
-table cloth
-aprons
 -uniforms
-hair restraints
toque,
caps,
hairnets

Store poultry 4.1 Poultry Self-paced Trainee Assessment Demonstra 5

and game and game are learning •LCD Projector may be tion with Hour
stored Teacher (optional for lecture) conducted Oral s
ensuring s •Overhead Projector in the Questionin
storage Lecture- (Optional for workplace g
conditions discussion Assesso lecture) or in
and optimal r •Television and a simulated Third Party
temperature multimedia player environmen Report
are Technic •Whiteboard t. (TESDA
maintained Demonstrat al •Applicable Accredited Portfolio
4.2 Quality ion experts equipment as Training
trimmings prescribed by Centers)
and other Training
leftovers are •Electric, gas or
utilized where induction ranges
and when •Ovens, including
appropriate combi ovens
•Microwaves
•Grills and griddles
•Deep fryers
•Salamanders
•Food processors
•Blenders
•Mixers
•Slicers
•Pans
•Utensils
•Tilting fry pan
•Steamers
•Baine marie
•Mandoline

TOOLS

-pots and pans

-bowls and
-Plastic wrap
-Aluminum foil
-measuring cups
-weighing scales
-cleaning materials
and
-linen
-tea towels
-serviettes
-table cloth
-aprons
-uniforms
-hair restraints
toque,
caps,
hairnets

SESSION PLAN
Sector : TOURISM
Qualification Title : COOKERY (NC II)
Unit of Competency : PREPARE POULTRY AND GAME DISHES
Module Title : PREPARING POULTRY AND GAME DISHES

Learning Outcomes:
LO 10.1.1: Perform mise en place
LO 10.1. 2: Cook poultry and game
LO 10.1.3: Plate/present poultry and game
LO 10.1.4: Store poultry and game
A. INTRODUCTION: This module deals with knowledge, skills and attitude required in selecting, preparing, cooking, plating/presenting and storing poultry and game.

B. LEARNING ACTIVITIES

L.O 10.2 Cook Poultry and Game

Learning Content
Methods Presentation Practice Feedback Resources Time
10.2.1 Methods of cooking Self-paced instructions  Read Information Sheet Answer Self-Check Check answers to Resource 1 Hour
poultry and game Cookery 10.1.1 Cookery 10.2.1 Answers Key Manual
-Moist heat ” Methods of cooking Cookery 10.2.1 -Information
-Dry heat poultry and game sheet
-Baking -Moist heat -Self check
-Combination of dry heat and -Dry heat -Answer Key
moist heat -Baking
-Combination of dry
heat and moist heat”

Lecture-Discussion •Listen to the lecture on •Answer trainer’s •Have the •Equipment 1 Hour
“ Methods of cooking follow up question trainer evaluate -Visual aids
poultry and game to assess the answer -LCD projector
-Moist heat understanding -Lop top
-Dry heat
-Baking
-Combination of dry
heat and moist heat”

10.2.2 Fabricating, deboning Self-paced instructions  Read Answer Self-Check Check answers to Resource 1 Hour
steps and techniques Information Cookery 10.2.2 Answers Key Manual
Sheet Cookery Cookery 10.2.2 -Information
10.2.2“Fabrica sheet
ting, deboning -Self check
steps and -Answer Key
techniques”

Lecture-Discussion  Listen to the Answer trainer’s Have the trainer Equipment 1 Hour
lecture on “ follow up question evaluate the -Visual aids
Fabricating, to assess answer -LCD projector
deboning steps understanding -Lop top
and
techniques”
10.2.3 Cuts/parts of poultry and Self-paced instructions Read Information Sheet Answer Self-Check Check answers to Resource 1Hour
game Cookery 10.2.3 “ Cookery 10.2.3 Answers Key Manual
Cuts/parts of poultry Cookery 10.1.3 -Information
and game” sheet
-Self check
-Answer Key

Lecture-Discussion Listen to the lecture on “ Answer trainer’s Have the trainer Equipment 1 Hour
Cuts/parts of poultry follow up question evaluate the -Visual aids
and game” to assess answer -LCD projector
understanding -Lop top
10.2.4 Ingredients for preparing Self-paced instructions Read Information Sheet Answer Self-Check Check answers to Resource 1 Hour
poultry and game dishes 10.2.4 Cookery 10.2.4 Answers Key Manual
“ Ingredients for Cookery 10.2.4 -Information
preparing poultry and sheet
game dishes” -Self check
-Answer Key

Lecture-Discussion Listen to the lecture on “ Answer trainer’s Have the trainer Equipment 1 Hour
Ingredients for follow up question evaluate the -Visual aids
preparing poultry and to assess answer -LCD projector
game dishes” understanding -Lop top
10.2.5 Care and use of knives, Self-paced Instruction Read Information Sheet Answer Self-Check Check answers to 1 Hour
machinery and equipment for Cookery 10.2.5 “ Care Cookery 10.2.5 Answers Key Resource
poultry and game preparation and use of knives, Cookery 10.2.5 Manual
machinery and -Information
equipment for poultry sheet
and game preparation” -Self check
-Answer Key

Lecture-Discussion Listen to the lecture on “ Answer trainer’s Have the trainer Equipment 1 Hour
Care and use of knives, follow up question evaluate the -Visual aids
machinery and to assess answer -LCD projector
equipment for poultry understanding -Lop top
and game preparation”
10.2.6 Principles and practices Self-paced Instruction Read Information Sheet Answer Self-Check Check answers to Resource 1 Hour
of hygiene related to handling Cookery 10.2.6 “ Cookery 10.2.6 Answers Key Manual
and preparation of poultry and Principles and practices Cookery 10.2.6 -Information
game of hygiene related to sheet
handling and -Self check
preparation of poultry -Answer Key
and game” 
Lecture-Discussion Listen to the lecture on “ Answer trainer’s Have the trainer Equipment 1 Hour
Principles and practices follow up question evaluate the -Visual aids
of hygiene related to to assess answer -LCD projector
handling and understanding -Lop top
preparation of poultry
and game”
10.2.7 OHS requirements Self-paced Instruction Read Information Sheet Answer Self-Check Check answers to Resource 1 Hour
Cookery 10.2.7 “ OHS Cookery 10.2.7 Answers Key Manual
requirements” Cookery 10.2.7 -Information
sheet
-Self check
-Answer Key

Lecture-Discussion Listen to the lecture on “ Answer trainer’s Have the trainer Equipment 1 Hour
OHS requirements” follow up question evaluate the -Visual aids
to assess answer -LCD projector
understanding -Lop top
10.2.8 Skills in trimming, boning Self-paced Instruction  Read Information Sheet Answer Self-Check Check answers to Resource 1 Hour
and portioning poultry and Cookery 10.2.8 “ Skills in Cookery 10.2.8 Answers Key Manual
game trimming, boning and Cookery 10.2.8 -Information
portioning poultry and sheet
game” -Self check
-Answer Key

Lecture-Discussion Listen to the lecture on Answer trainer’s Have the trainer Equipment 1 Hour
“ Skills in trimming, follow up question to evaluate the -Visual aids
boning and portioning assess understanding answer -LCD projector
poultry and game” -Lop top
10.2.9 Waste minimization Self-paced Instrruction Read Information Sheet Answer Self-Check Check answers to Resource 1 Hour
techniques and disposal Cookery 10.2.9 “ Waste Cookery 10.2.9 Answers Key Manual
minimization techniques Cookery 10.2.9 -Information
and disposal” sheet
-Self check
-Answer Key

Lecture-Discussion Listen to the lecture on “ Answer trainer’s Have the trainer Equipment 1 Hour
Waste minimization follow up question evaluate the -Visual aids
techniques and to assess answer -LCD projector
disposal” understanding -Lop top

TASK SHEET 2.3

Title:Prepare Trainee`s Record Book
Performance Objective:
In reference to the output to the previous activity which is the
Training Plan, prepare your Trainees Record Book following suggested
Template.
Supplies: Bond Paper
Equipment: PC, Printer with link
Reference/s: Discussion on Work-Based Training
Steps/Procedures:
1. Secure a copy of the CBC of your qualification:
2. Prepare the template of each competency of your qualification. It
recommended that you make a TRB for qualification as a template.
3. List the learning outcomes for the competency:
4. Secure a copy of the Training Plan you accomplished in previous Job
Sheet
5. To make a TRB for a particular Trainees, copy the training activities
 identified in the training plan.
6. Using hypothetical data, try to accomplish TRB for at least one
competency.
7. Evaluate your output using the Performance Criteria Checklist.
Assessment Method:
Portfolio Assessment, Questioning

In accomplishing the templates, did you do the following?

CRITERIA YES NO

1. Are all competencies of the qualification included? 

2. Are all learning outcome included in the TRB 

3. Are task/activities listed in the LOs based on Training 

Plan developed in the previous Job sheet?

4. Is there an accomplishment competency based on 

hypothetical data

5. Are column to be accomplished by the training 

supervisor accomplished and signed?

6. Are column to be accomplished by the trainee filled up 

and signed?

Comments/Suggestions:

______________________________________________________________________________

Trainer’s Signature: _________________________________ Date:__________________

Technical Education and Skills Development

Authority
City College of Angeles

TRAINEE`S RECORD BOOK

UNIT OF COMPETENCY: Prepare Poultry and Game Dishes
LEARNING OUTCOME TASK/ACTIVITY DATE ACCOMPLISH INSTRUCTORS
REQUIRED REMARKS
 Cook Poultry 10.2.1 Methods of May 21, 2021
and Game cooking poultry and
game
-Moist heat
-Dry heat
-Baking
-Combination of dry
heat and moist heat

10.2.2 Fabricating,
deboning steps and
techniques May 22, 2021

10.2.3 Cuts/parts of
poultry and game May 23, 2021

10.2.4 Ingredients for

preparing poultry and May 24, 2021
game dishes

10.2.6 Principles and

practices of hygiene May 25, 2021
related to handling and
preparation of poultry
and game

10.2.7 OHS
requirements May 26, 2021

10.2.8 Skills in
trimming, boning and May 27, 2021
portioning poultry and
game

10.2.9 Waste
minimization May 28, 2021
techniques and disposal

_________________ __________________
Trainee`s Signature Trainer`s Signature
NAME: John Axle G. Gomez TRAINER: Janelle Denise Dungca
QUALIFICATION: Cookery NC II NOMINAL DURATION: 18 HOURS
UNIT OF TRAINING ACTIVITY TRAINING DATE Date Ratings Trainee’s Supervisor’s
COMPETENCY DURATION STARTED Finished Initial Initial

 Cook 10.2.1 Methods of May 21, May 21,

Poultr cooking poultry and game 2021 2021
-Moist heat
y and
-Dry heat
Game -Baking
-Combination of dry heat
and moist heat

May 22, May 22,

10.2.2 Fabricating, 2021 2021
deboning steps and
techniques

10.2.3 Cuts/parts of
poultry and game May 23, May 23,
2021 2021
10.2.4 Ingredients for
preparing poultry and
game dishes May 24, May 24,
2021 2021

10.2.6 Principles and

practices of hygiene May 25, May 25,
related to handling and 2021 2021
preparation of poultry
and game

10.2.7 OHS requirements

May 26, May 26,
2021 2021
10.2.8 Skills in trimming,
boning and portioning May 27, May 27,
poultry and game 2021 2021

10.2.9 Waste
minimization techniques
and disposal
May 28, May 28,
2021 2021