COOKERY NC II PRACTICUM SCHEDULE

NOVEMBER 2020

1 2 3 4 5 6 7
TIP

8 9 10 11 12 13 14

15 16 17 18 19 20 21
1. fresh lumpia 1. brown rice- 1. fresh lumpia 1. brown rice-
LECTURE : 2. fried loaded patties 2. fried loaded patties
 Prepare vegetables- 2. brown rice vegetables- 2. brown rice
Vegetables and vegetables and vegetables
deep fried deep fried
 Prepare medley medley
vegetables vegetables 3. risotto-ala
rice and 3. risotto-ala
Root Crops 3. augratin – paella 3. augratin – paella
 Prepare vegetables au 4. root crops- vegetables au 4. root crops-
Salad and gratin cassava drops gratin cassava drops
salad 4. buttered 5. potato- 4. buttered 5. potato-
Dressings veggie mashed potato veggie mashed potato
 Prepare 6. stir fried 6. stir fried
5. boiled veggie 5. boiled veggie
Seafood 7. squid 7. squid
6. glazed veggie 6. glazed veggie
dishes seafood curry seafood curry
7. leafy salad 7. leafy salad
8. non-leafy 8. relenong 8. relenong
8. non-leafy
vegetable salad bangus bangus
vegetable salad 9. stuffed pusit
9. cooked 9. stuffed posit
9. cooked
vegetable
10. combination vegetable
10. combination
 COOKERY NC II PRACTICUM SCHEDULE

22 23 24 25 26 27 28
LECTURE: 1. clear soup- 1. empanadita 1. clear soup- 1. empanadita
 Prepare Soup chicken 2. cold hors d’ chicken 2. cold hors d’
Dishes consommé ouvres- tuna consommé ouvres- tuna
 Prepare Pasta 2. artificially stuffed 2. artificially stuffed
Dishes
thickened- cucumber thickened- cucumber
 Prepare
Chicken Dishes pancit 3. hot hors d’ pancit 3. hot hors d’
 Prepare molo/crab and ouvres- seafood molo/crab and ouvres- seafood
Appetizer sweet corn platter sweet corn platter
Dishes soup 4. snack with soup 4. snack with
3. naturally dip- siomai, 3. naturally dip- siomai,
thickened- shanghai lumpia thickened- shanghai lumpia
puree 5. relish- chayote puree 5. relish- chayote
/pumpkin mixed /pumpkin mixed
soup vegetables soup vegetables
4. pasta 6. savory- beef 4. pasta 6. savory- beef
carbonara strips in potato carbonara strips in potato
5. pancit palabok 7. canapés 5. pancit palabok 7. canapés
6. creamy 6. creamy
macaroni macaroni
casserole casserole
7. breaded 7. breaded
chicken chicken
8. chicken 8. chicken
morenga morenga
9. chicken 9. chicken
 COOKERY NC II PRACTICUM SCHEDULE

cordon bleu cordon bleu

29 30
Holiday

DECEMBER 2020

LECTURE: 1 2 3 4 5
 Prepare 1. hot sandwiches 1. Mousse 1. hot 1. Mousse
Sandwiches 2. cold sandwiches 2. ice cream sandwiches 2. ice cream
 Prepare 3. open-faced 3. refrigerated 2. cold 3. refrigerated
Cold sandwiches cake sandwiches cake
Dessert
4. clubhouse 4. petit four, 3. open-faced 4. petit four,
Dishes
 Prepare sandwiches jelly roll sandwiches jelly roll
Pork Dishes 5. contemporary 5. praline 4. clubhouse 5. praline
sandwiches 6. Pork tocino sandwiches 6. Pork tocino
6. grilled beef 7. skinless 5. contemporary 7. skinless
terderloin longganisa sandwiches longganisa
7. morcon 8. pork- 6. grilled beef 8. pork-
8. embutido pineapple terderloin pineapple
hotpot 7. morcon hotpot
8. embutido
 COOKERY NC II PRACTICUM SCHEDULE

6 7 8 9 10 11 12
1. chippon cake 1. chippon
2. chocolate cake ORAL EXAM
LECTURE: moist cake 2. chocolate
LECTURE:
 Prepare Hot 3. carrot muffin moist cake
Basic Competencies
Dessert- Sweet 4. Special 3. carrot muffin
c/o Sir Mauricio
and Sir Jeb2x Pastry cheese cup 4. Special
cake cheese cup
5. banana cake
muffin 5. banana
muffin

13 14 15 16 17 18 19
1. Chocolate 1. Chocolate
LECTURE: LECTURE: pinwheel pinwheel ORAL EXAM
 Common Prepare Hot 2. rolled sugar 2. rolled sugar
Competencies
Dessert- Cookies cookies cookies
c/o Sir Mauricio
and Bread 3. chocolate 3. chocolate
and Sir Jeb2x
chip cookies chip cookies
4. basic sweet 4. basic sweet
dough dough
5. raisin and 5. raisin and
cinnamon bread cinnamon bread
6. siopao 6. siopao
 COOKERY NC II PRACTICUM SCHEDULE

20 21 22 23 24 25 26
Market Day Review/Preparation INSTITUTIONAL
for INSTITUTIONAL ASSESSMENT
ASSESSMENT
27 28 29 30 31
Review/Preparation INSTITUTIONAL
for INSTITUTIONAL ASSESSMENT
ASSESSMENT

JANUARY 2021

1 2
3 4 5 6 7 8 9
Preparation for Preparation for
National National
Assessment Assessment

End of the
Training
10 11 12 13 14 15 16
National National National
Assessment day Assessment day Assessment day
(10 Assesse ) (10 Assesse ) (5 Assesse )

17 18 19 20 21 22 23
24 25 26 27 28 29 30