UNA SKILLS TRAINING AND ASSESSMENT CENTER (UTAC), INC.

#5 A & E Complex, San Jose Drive, Alaminos City, Pangasinan

Telafax: 0926-529-7518
Email: utac2019@yahoo.com

TRAINING PLAN

COOKERY NC II
DAYS TRAINING ACTIVITY/TASK
1 Orientation:
Trainers profile
Institution
Trainees
2 Overview:
What is Cookery NC II?
Basic, Common and Core Competencies of Cookery NC II
Importance of Cookery NC II
3 Discussion:
Basic Competencies
- Participate in workplace communication
- Work in a team environment
- Practice career professionalism
- Practice occupational health and safety procedure
4 Discussion:
Common Competencies
- Develop and update industry knowledge
- Observe workplace hygiene procedure
- Perform computer operations
- Perform workplace and safety practices
- Provide effective customer services
5 Discussion and Demonstration:
Core Competencies 1: Clean and maintain kitchen premises
- Clean, sanitize and store equipment
- Clean and sanitize premises
- Dispose of waste
6-7 Discussion and Demonstration:
Core Competencies 2: 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 soup
8-10 Discussion and Demonstration:
Core Competencies 3: Prepare appetizers
- Perform Mise’ en Place
- Prepare a range of appetizers
- Present a range of appetizers
 - Store appetizers
11-13 Discussion and Demonstration:
Core Competencies 4: Prepare salads and dressing
- Perform Mise’ en Place
- Prepare a variety of salads and dressing
- Present a variety of salads and dressing
- Store salads and dressing
14-16 Discussion and Demonstration:
Core Competencies 5: Prepare sandwiches
- Perform Mise’ en Place
- Prepare a variety of sandwiches
- Present a variety of sandwiches
- Store sandwiches
17-19 Discussion and Demonstration:
Core Competencies 6: Prepare meat dishes
- Perform Mise’ en Place
- Cook meat cuts for service
- Present meat cuts for service
- Store meat
20-23 Discussion and Demonstration:
Core Competencies 7: Prepare vegetables dishes
- Perform Mise’ en Place
- Prepare a variety of Vegetable dishes
- Present a variety of Vegetable dishes
- Store Vegetable dishes
24-26 Discussion and Demonstration:
Core Competencies 8: Prepare egg dishes
- Perform Mise’ en Place
- Prepare a variety of Egg dishes
- Present a variety of Egg dishes
- Store Vegetable Egg dishes
27-29 Discussion and Demonstration:
Core Competencies 9: Prepare starch dishes
- Perform Mise’ en Place
- Prepare a variety of Starch dishes
- Present a variety of Starch dishes
- Store Vegetable Starch dishes

30-33 Discussion and Demonstration:

Core Competencies 10: Prepare poultry and game dishes
- Perform Mise’ en Place
- Cook poultry and game dishes
- Plate/present poultry and games dishes
- Store poultry and game dishes
34-36 Discussion and Demonstration:
Core Competencies 11: Prepare seafood dishes
- Perform Mise’ en Place
- Handle fish and seafood
 - Cook poultry and game dishes
- Plate/present fish and seafood
- Store fish and seafood
37-39 Discussion and Demonstration:
Core Competencies 12: Prepare desserts
- Perform Mise’ en Place
- Prepare a variety of Desserts and sweet sauces
- Plate/Present a variety of Dessert dishes
- Store Desserts
40 Discussion and Demonstration:
Core Competencies 13: Package prepared food
- Select packaging materials
- Package food
39-40 INSTITUTIONAL ASSESSMENT
- Witten and oral interview to be conducted per unit of competencies
- Feedback and assistance are given to trainees

UNA SKILLS TRAINING AND ASSESSMENT CENTER (UTAC), INC.

#5 A & E Complex, San Jose Drive, Alaminos City, Pangasinan
Telafax: 0926-529-7518
 Email: utac2019@yahoo.com

TRAINING PLAN

FOOD AND BEVERAGE SERVICES NC II

DAYS TRAINING ACTIVITY/TASK
1 Orientation:
Trainers profile
Institution
Trainees
2 Overview:
What is Food and Beverages NC II?
Basic, Common and Core Competencies of Food and Beverages NC II
Importance of Food and Beverages NC II
3 Discussion:
Basic Competencies
- Participate in workplace communication
- Work in a team environment
- Practice career professionalism
- Practice occupational health and safety procedure
4 Discussion:
Common Competencies
- Develop and update industry knowledge
- Observe workplace hygiene procedure
- Perform computer operations
- Perform workplace and safety practices
- Provide effective customer services
5-10 Discussion and Demonstration:
Core Competencies 1: Prepare the dining room/restaurant area for service
- Take table reservations
- Prepare service stations and equipment
- Set up the tables in the dining area
- Set the mood/ambiance of the dining area
11-16 Discussion and Demonstration:
Core Competencies 2: Welcome guests and take food and beverage orders
- Welcome and greet guests
- Seat the guests
- Take food and beverage orders
- Liaise between kitchen and service areas

17-22 Discussion and Demonstration:

Core Competencies 3: Promote food and beverage products
- Know the product
- Undertake Suggestive selling
- Carry out Upselling strategies
23-28 Discussion and Demonstration:
Core Competencies 4: Provide food and beverage services to guests
- Serve food orders
- Assist the diners
- Perform banquet or catering food service
- Serve Beverage Orders
- Process payments and receipts
- Conclude food service and close down dining area
- Manage intoxicated persons
29-33 Discussion and Demonstration:
Core Competencies 5: Provide room service
- Take and process room service orders
- Set up trays and trolleys
- Present and serve food and beverage orders to guests
- Present room service account
- Clear away room service equipment
34-38 Discussion and Demonstration:
Core Competencies 6: Receive and handle guest concerns
- Listen to the complaint
- Apologize to the guest
- Take proper action on the complaint

39 & 40 INSTITUTIONAL ASSESSMENT

- Witten and oral interview to be conducted per unit of competencies
- Feedback and assistance are given to trainees

UNA SKILLS TRAINING AND ASSESSMENT CENTER (UTAC), INC.

#5 A & E Complex, San Jose Drive, Alaminos City, Pangasinan
Telafax: 0926-529-7518
Email: utac2019@yahoo.com
 TRAINING PLAN

BREAD AND PASTRY PRODUCTION NC II

DAYS TRAINING ACTIVITY/TASK
1 Orientation:
Trainers profile
Institution
Trainees
2 Overview:
What is Bread and Pastry Production NC II?
Basic, Common and Core Competencies of Bread and Pastry
production NC II
Importance of Food and Beverages NC II
3 Discussion:
Basic Competencies
- Participate in workplace communication
- Work in a team environment
- Practice career professionalism
- Practice occupational health and safety procedure
4 Discussion:
Common Competencies
- Develop and update industry knowledge
- Observe workplace hygiene procedure
- Perform computer operations
- Perform workplace and safety practices
- Provide effective customer services

5-6 Discussion and Demonstration:

Core Competencies 1: Prepare and produce bakery products
- Prepare bakery products
- Decorate and present bakery products
- Store bakery products
7-9 Discussion and Demonstration:
Core Competencies 2: Prepare and produce pastry products
- Prepare pastry products
- Decorate and present pastry products
- Store pastry products
10-12 Discussion and Demonstration:
Core Competencies 3: Prepare and present gateaux, tortes and cakes
- Prepare sponge and cake
- Prepare and use fillings
- Decorate cakes
- Present cakes
- Store cakes
13-15 Discussion and Demonstration:
Core Competencies 4: Prepare and display petits fours
- Prepare iced petits fours
 - Prepare fresh petits fours
- Prepare marzipan petits fours
- Prepare caramelized petits fours
- Display petits fours
- Store petits fours
16-18 Discussion and Demonstration:
Core Competencies 5: Present Dessert
- Present and serve plated desserts
- Plan, prepare and present dessert buffet selection or plating
- Store and package dessert
19-20 INSTITUTIONAL ASSESSMENT
- Witten and oral interview to be conducted per unit of competencies
- Feedback and assistance are given to trainees

UNA SKILLS TRAINING AND ASSESSMENT CENTER (UTAC), INC.

#5 A & E Complex, San Jose Drive, Alaminos City, Pangasinan
Telafax: 0926-529-7518
Email: utac2019@yahoo.com
 TRAINING PLAN

COOKERY NC II
DAYS TRAINING ACTIVITY/TASK
1 Orientation:
Trainers profile
Institution
Trainees
2 Overview:
What is Cookery NC II?
Basic, Common and Core Competencies of Cookery NC II
Importance of Cookery NC II
3 Discussion:
Basic Competencies
- Participate in workplace communication
- Work in a team environment
- Practice career professionalism
- Practice occupational health and safety procedure
4 Discussion:
Common Competencies
- Develop and update industry knowledge
- Observe workplace hygiene procedure
- Perform computer operations
- Perform workplace and safety practices
- Provide effective customer services
5 Discussion and Demonstration:
Core Competencies 1: Clean and maintain kitchen premises
- Clean, sanitize and store equipment
- Clean and sanitize premises
- Dispose of waste
6 Discussion and Demonstration:
Core Competencies 2: 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 soup
7 Discussion and Demonstration:
Core Competencies 3: Prepare appetizers
- Perform Mise’ en Place
- Prepare a range of appetizers
- Present a range of appetizers
- Store appetizers
8 Discussion and Demonstration:
Core Competencies 4: Prepare salads and dressing
- Perform Mise’ en Place
- Prepare a variety of salads and dressing
- Present a variety of salads and dressing
 - Store salads and dressing
9 Discussion and Demonstration:
Core Competencies 5: Prepare sandwiches
- Perform Mise’ en Place
- Prepare a variety of sandwiches
- Present a variety of sandwiches
- Store sandwiches
10-11 Discussion and Demonstration:
Core Competencies 6: Prepare meat dishes
- Perform Mise’ en Place
- Cook meat cuts for service
- Present meat cuts for service
- Store meat
12 Discussion and Demonstration:
Core Competencies 7: Prepare vegetables dishes
- Perform Mise’ en Place
- Prepare a variety of Vegetable dishes
- Present a variety of Vegetable dishes
- Store Vegetable dishes
13 Discussion and Demonstration:
Core Competencies 8: Prepare egg dishes
- Perform Mise’ en Place
- Prepare a variety of Egg dishes
- Present a variety of Egg dishes
- Store Vegetable Egg dishes
14 Discussion and Demonstration:
Core Competencies 9: Prepare starch dishes
- Perform Mise’ en Place
- Prepare a variety of Starch dishes
- Present a variety of Starch dishes
- Store Vegetable Starch dishes

15 Discussion and Demonstration:

Core Competencies 10: Prepare poultry and game dishes
- Perform Mise’ en Place
- Cook poultry and game dishes
- Plate/present poultry and games dishes
- Store poultry and game dishes
16 Discussion and Demonstration:
Core Competencies 11: Prepare seafood dishes
- Perform Mise’ en Place
- Handle fish and seafood
- Cook poultry and game dishes
- Plate/present fish and seafood
- Store fish and seafood
17 Discussion and Demonstration:
Core Competencies 12: Prepare desserts
 - Perform Mise’ en Place
- Prepare a variety of Desserts and sweet sauces
- Plate/Present a variety of Dessert dishes
- Store Desserts
18 Discussion and Demonstration:
Core Competencies 13: Package prepared food
- Select packaging materials
- Package food
19-20 INSTITUTIONAL ASSESSMENT
- Witten and oral interview to be conducted per unit of competencies
- Feedback and assistance are given to trainees
WALDORF SALAD
INGREDIENTS:

Serves 4 =Ingredients= 2 apples 1 cup seedless grapes 1 cup

celery 1 cup walnuts 3 tbsp mayonnaise 3 tbsp ...