PORTFOLIO

IN
TRAINERS
METHODOLOGY
1

Prepared by:
JHONDROBIN A. KADIL

COOKERY NC II
Prepare Appetizers

PLAN
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CBLM’s on trainers August 22, 2022
Methodology Level 1 1 | 16
Developed by:
JHONDROBIN A. KADIL
 TRAINING
SESSION
Prepared by:
JHONDROBIN A. KADIL

COOKERY NC II
Prepare Appetizers

HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIALS?

Welcome to the unit of competency, “Prepare Appetizers”, is one of the
competencies of COOKERY NC II, a course which comprises the knowledge,
skills and attitudes required for a Cookery worker to possess.
The module, “Preparing Appetizers”, contains training materials and
activities related to Tourism Sector.

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Methodology Level 1 2 | 16
Developed by:
JHONDROBIN A. KADIL
 In this module you are required to go through a series of learning activities
in order to complete each learning outcome. In each learning outcome are
Information Sheets, Self-Checks, Operation Sheets and Task/Job Sheets.
Follow and perform the activities on your own. If you have questions, do not
hesitate to ask for assistance from your facilitator.
Remember to:
1. Work through all the information and complete the activities in each
section.
2. Read information sheets and complete self-check. Suggested references
and included to supplement the materials provided in this module.
3. Most probably, your trainer will also be your supervisor or manager. He is
there to support you and show you the correct way to do things.
4. You will be given plenty of opportunities to ask questions and practice on
the job. Make sure you practice your new skills during regular shifts. This
way, you will improve your speed, memory and confidence.
5. Use the self-checks, operation sheets or task or job sheets at the end of
each section to test your own progress. Use the performance criteria check
list or procedural checklist located after the sheet to check your own
performance.
6. When you feel confident that you have had sufficient practice, ask your
trainer to evaluate you. The result of your assessment will be recorded in
your progress chart and Accomplishment Chart.
You need to complete this module before you can perform the next module,
Prepare Salads and Dressings.

TABLE OF CONTENTS

Content Page #

Plan Training Session 1

Cover page 2

How to use this Competency Based Materials? 3

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Methodology Level 1 3 | 16
Developed by:
JHONDROBIN A. KADIL
 Table of contents 4

Data Gathering Instrument For Trainees

Characteristics 6

Characteristics of Learners
7
Self-assessment checklist 8

Evidence/Proof of Current Competencies 11

Identifying Training Gaps 13

Training Needs 16

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Methodology Level 1 4 | 16
Developed by:
JHONDROBIN A. KADIL
Sector: Tourism

Qualification Title: Cookery NC II

Unit of Competency: Prepare Appetizers

Module Title: Preparing Appetizers

ZAMBOANGA PENINSULA POLYTECHNIC STATE UNIVERSITY

Data Gathering Instrument for Trainee’s Characteristics

Please answer the following instrument according to the characteristics
described below. Encircle the letter of your choice that best describes you as
a learner. Blank spaces are provided for some data that need your response.

Characteristics of Learners
Average grade in: Average grade in:
English Math
Language, Literacy and 95 – above 95 – above
Numeracy (LL&N) 90 – 94 90 – 94
85 – 89 85 – 89
80 – 84 80 – 84
75 – 79 75 – 79
Ethnicity/Culture:
Cultural and language Ifugao
Background Ibanag
Igorot
Gaddang
Muslim
Others (please specify_________)

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Methodology Level 1 5 | 16
Developed by:
JHONDROBIN A. KADIL
 Highest Educational attainment:
Education and General High School Level
Knowledge High School Graduate
College Level
College Graduate
With unit and Master’s degree
Masteral Graduate
With units of in Doctoral Level
Doctoral Graduate

Characteristics of Learners
Sex Male
Female
Age Your age: 22
Disabilities (if any) N/A
Existing health conditions (existing illness if any
None
Asthma
Physical Ability Heart disease
Anemia
Hypertension
Diabetes
Others (please specify) N/A
Previous experience
with the topic
Previous learning List down trainings related on TM
experience
Training level National Certificate acquired and NC level
completed ___________________N/A__________________
Special courses
Visual – the visual learner takes mental pictures
of information given, so in order for this kind of
learner to retain information must contain
diagrams and drawings, preferably in color.
Kinesthetic – described as the students in the
classroom, who have problems sitting still and
who often bounce their legs while tapping their
fingers on the desks. students with concentration
Learning styles issues.
Auditory – a learner who has the ability to

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Methodology Level 1 6 | 16
Developed by:
JHONDROBIN A. KADIL
 remember speeches and lectures in detail but has
a hard time with written text. Activist – learns by
having a go.
Reflector – learns most from activities where they
can watch, listen and then review what has
happened.
Theorist – learns most when ideas are linked to
existing theories and concepts.
Pragmatist – learns most from learning activities
that are directly relevant to their situation

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.

Core Competencies
Can I? Yes No
1. CLEAN AND MAINTAIN KITCHEN PREMISES /
1.1 Clean, sanitize and store equipment /
1.2 Clean and sanitize premises /
1.3 Dispose of waste /
2. PREPARE STOCKS, SAUCES AND SOUPS /
2.1 Prepare stocks, glazes and essences required for /
menu items
2.2 Prepare soups required for menu items /
2.3 Prepare sauces required for menu items /
2.4 Store and reconstitute stocks, sauces and soups /
3. PREPARE APPETIZERS /
3.1 Perform Mise- en place /
3.2 Prepare a range of appetizers /
3.3 Present a range of appetizers /
3.4 Store appetizers /
4. PREPARE SALADS AND DRESSINGS /
4.1 Perform Mise-en place /

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Methodology Level 1 7 | 16
Developed by:
JHONDROBIN A. KADIL
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 Mis- 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 /

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Methodology Level 1 8 | 16
Developed by:
JHONDROBIN A. KADIL
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 /
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 /
13. PACKAGE PREPARED FOOD /
13.1 Select packaging materials /
13.2 Package food /

Evidences/Proof of Current Competencies

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Methodology Level 1 9 | 16
Developed by:
JHONDROBIN A. KADIL
 Form 1.2: Evidence of Current Competencies acquired related to Job/Occupation.

CURRENT COMPETENCIES PROOF/EVIDENCE MEANS OF VALIDATING

1.CLEAN AND MAINTAIN KITCHEN
PREMISES Submitted
1.1 clean, sanitize and store Certificate of Authenticated copy of
equipment Employment certificate of
1.2 clean and sanitize premises employment
1.3 dispose of waste
2. PREPARE STOCKS, SAUCES,
AND SOUPS
2.1 prepare stocks, glazes and
essence required for menu items Submitted
2.2 prepare soups required for Certificate of Authenticated copy of
menu items Employment certificate of
2.3 prepare sauces required for employment
menu items
2.4 store and reconstitute stocks,
sauces, and soups
5. PREPARE SANDWICHES
5.1 perform mise-en place Submitted
5.2 prepare a variety of Certificate of Authenticated copy of
sandwiches Employment certificate of
5.3 present a variety of employment
sandwiches
5.4 store sandwiches
6. PREPARE MEAT DISHES
6.1 perform mise-en place Submitted
6.2 cook meat cuts for service Certificate of Authenticated copy of
6.3 present meat cuts for service Employment certificate of
6.4 store meat employment
7. PREPARE VEGETABLE DISHES
7.1 perform mise-en place Submitted
7.2 prepare vegetable dishes Certificate of Authenticated copy of
7.3 present vegetable dishes Employment certificate of
7.4 store vegetable dishes employment
8. PREPARE EGG DISHES Submitted
8.1 perform mise-en place Authenticated copy of
8.2 prepare and cook egg dishes Certificate of certificate of
8.3 present egg dishes Employment employment
8.4 store egg dishes

9. PREPARE STARCH DISHES

9.1 perform mise-en place Certificate of Submitted Authenticated
9.2 prepare starch dishes Employment copy of certificate of
9.3 present starch dishes employment
9.4 store starch dishes
10. PREPARE POULTRY AND
GAME DISHES Submitted
10.1 perform mise-en place Certificate of Authenticated copy of
certificate of
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Methodology Level 1 10 | 1 6
Developed by:
JHONDROBIN A. KADIL
10.2 cook poultry and game Employment employment
dishes
10.3 plate/present poultry and
game dishes
10.4 store poultry and game
dishes
11. PREPARE SEAFOOD DISHES
11.1 perform mise-en place Submitted
11.2 handle fish and seafood Certificate of Authenticated copy of
11.3 cook fish and shellfish Employment certificate of
11.4 plate/present fish and employment
seafood
11.5 store fish and seafood
12. PREPARE DESSERTS
12.1 perform mise-en place Certificate of Submitted
12.2 prepare desserts and sweet Employment Authenticated copy of
sauces certificate of
12.3 plate/present desserts employment
12.4 store desserts
13. PACKAGE PREPARED FOOD Submitted
13.1 select packaging material Certificate of Authenticated copy of
13.2 package food Employment certificate of
employment

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 (Sample)

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CBLM’s on trainers August 22, 2022
Methodology Level 1 11 | 1 6
Developed by:
JHONDROBIN A. KADIL
Required units of Current Training
competency/learning competencies Gaps/Requirements
outcome based on CBC
1.CLEAN AND MAINTAIN KITCHEN PREMISES
1.1 Clean, sanitize and store equipment Clean, sanitize and store
equipment
1.2 clean and sanitize premises clean and sanitize
premises
1.3 dispose of waste dispose of waste
2. PREPARE STOCKS, SAUCES AND SOUPS
2.1 prepare stocks, glazes and prepare stocks, glazes
essence required for menu items and essence required for
menu items
2.2 prepare soups required for prepare soups required
menu items for menu items
2.3 prepare sauces required for prepare sauces required
menu items for menu items
2.4 store and reconstitute stocks, store and reconstitute
sauces, and soups stocks, sauces, and
soups
3. PREPARE APPETIZERS
3.1 Perform Mise’ en place Perform Mise’ en place
3.2 Prepare a range of appetizers Prepare a range of
appetizers
3.3 Present a range of appetizers Present a range of
appetizers
3.4 Store appetizers Store appetizers

4. PREPARE SALADS AND DRESSINGS

4.1 Perform Mise en place Perform Mise en place
4.2 Prepare a variety salads and Prepare a variety salads
dressings and dressings
4.3 Present a variety of salads and Present a variety of salads
dressings and dressings
4.4 Store salads and dressings Store salads and dressings
5. PREPARE SANDWICHES
5.1 perform mise-en place perform mise-en
place
5.2 prepare a variety of prepare a variety of
sandwiches sandwiches
5.3 present a variety of present a variety of
12 | P a g e 12 | P a g e Date developed:
CBLM’s on trainers August 22, 2022
Methodology Level 1 12 | 1 6
Developed by:
JHONDROBIN A. KADIL
sandwiches sandwiches
5.4 store sandwiches store sandwiches
6. PREPARE MEAT DISHES
6.1 perform mise-en place perform mise-en
place
6.2 cook meat cuts for cook meat cuts for
service service
6.3 present meat cuts for present meat cuts
service for service
6.4 store meat store meat
7. PREPARE VEGETABLE DISHES
7.1 perform mise-en place perform mise-en
place
7.2 prepare vegetable dishes prepare vegetable
dishes
7.3 present vegetable dishes present vegetable
dishes
7.4 store vegetable dishes store vegetable
dishes
8. PREPARE EGG DISHES
8.1 perform mise-en place perform mise-en
place
8.2 prepare and cook egg dishes prepare and cook egg
dishes
8.3 present egg dishes present egg dishes
8.4 store egg dishes store egg dishes
9. PREPARE STARCH DISHES
9.1 perform mise-en place perform mise-en place
9.2 prepare starch dishes prepare starch dishes
9.3 present starch dishes present starch dishes
9.4 store starch dishes store starch dishes
10. PREPARE POULTRY AND GAME DISHES
10.1 perform mise-en place perform mise-en place
10.2 cook poultry and game cook poultry and game
dishes dishes
10.3 plate/present poultry and plate/present poultry
game dishes and game dishes
10.4 store poultry and game store poultry and game
dishes dishes
11. PREPARE SEAFOOD DISHES
11.1 perform mise-en place perform mise-en place
11.2 handle fish and seafood handle fish and seafood

13 | P a g e 13 | P a g e Date developed:
CBLM’s on trainers August 22, 2022
Methodology Level 1 13 | 1 6
Developed by:
JHONDROBIN A. KADIL
 11.3 cook fish and shellfish cook fish and shellfish
11.4 plate/present fish and plate/present fish and
seafood seafood

11.5 store fish and seafood store fish and seafood

12. PREPARE DESSERTS
12.1 perform mise-en place perform mise-en place
12.2 prepare desserts and sweet prepare desserts and
sauces sweet sauces

12.3 plate/present desserts plate/present desserts

12.4 store desserts store desserts
13. PACKAGE PREPARED FOOD
13.1 select packaging material select packaging
material

13.2 package food package food

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

TRANING NEEDS (Learning Outcome) Module title/Module of

instruction
Perform Mise-en place
Prepare a range of appetizers PREPARE APPETIZERS
Present a range of appetizers
Store appetizers
Perform Mise-en place
Prepare a variety salads and dressings PREPARE SALADS AND
Present a variety of salads and dressings DRESSINGS
Store salads and dressings

14 | P a g e 14 | P a g e Date developed:
CBLM’s on trainers August 22, 2022
Methodology Level 1 14 | 1 6
Developed by:
JHONDROBIN A. KADIL
 PLAN TRAINING SESSION

Sector : Tourism
Qualification : Cookery NC II
Unit of Competency : Prepare Appetizers
Module title : Preparing Appetizers
Learning Outcomes: At the end of this module you MUST be able to:
LO 1: Perform mise-en place
LO 2: Prepare a range of Appetizers
LO 3: Present a range of Appetizers
LO 4: Store Appetizers
INTRODUCTION
This course is designed to enhance the knowledge, skills and attitudes
in COOKERY NC II in accordance with industry standards. It covers the
basic, common and core competencies such as Prepare Appetizers.
This unit of competency deals with skills, knowledge and attitude
required by a Cookery Worker to prepare and produce a range of high
quality of Cookery worker in commercial and industry.
A. ASSESSMENT PLAN
- Written Test: - Performance Test: - Oral Questioning:
B. TEACHER’S SELF-REFLECTION OF THE SESSION

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Methodology Level 1 15 | 1 6
Developed by:
JHONDROBIN A. KADIL
 After discussing and performing the above sets of operations it made
me realize how important it is to follow the procedures in each job, in order
for us to come up with a good performance based on the given standard
criteria.

Prepared by:
JHONDROBIN A. KADIL
Cookery NC II Trainer
C. LEARNING ACTIVITIES

Learning Methods Presentation Practice Feedback Resource Tim

content s e
LO 1: Prepare a range of Appetizers
Read Answer self- Compare to E-Book
information check 3.3-2 on answer key (pdf)
sheet 3.3-2 on safe work 3.3-2 Informati 1
Modular safe work practices on on sheet Hr.
/Self-paced practices on using kitchen 3.3-2
Safe learning using kitchen equipment’s
work equipment’s and and tools.
practices tools.
on using
kitchen
equipme Answer guide Compare to (https://
Watch reference
nt’s and Film videos on safe question on model answers youtu.beWT
Viewing on safe work Oi5nTuCm 1 &
tools. work practices safe work
practices on Q) 1/2
on using kitchen practices on Computer Hr.
using kitchen using kitchen
equipment’s and /Lap top,
equipment’s equipment’s
tools Projector
and tools. and tools
Read Answer self- Compare to E-Book
information check 3.3-3 on answer key (pdf) 1
Modular/ sheet 3.3-3 on Attractive 3.3-3 Informati Hr.
self-paced Attractive presentation on sheet
learning presentation techniques for 3.3-3
techniques for appetizers
Attractiv appetizers
e
presentat
ion Watch reference Answer guide Compare to (https://
techniqu Film videos on question on model answers youtu.be/V-
es for viewing on Attractive X0UF7s- 1
Attractive Attractive
appetizer presentation 7Q) Hr.
presentation presentation Computer
s techniques for
16 | P a g e 16 | P a g e Date developed:
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Methodology Level 1 16 | 1 6
Developed by:
JHONDROBIN A. KADIL
 techniques for techniques for appetizers /Lap top,
appetizers appetizers Projector

Evaluate
Observe trainer Performance performance Service
Demonstrat demonstrates on task sheet 3.3-3 using the plate, 1Hr
ion how to put on how to put performance Spoons,
garnishes on garnishes on criteria Fork,
appetizers in appetizers in checklist 3.3-3 Bowl,
order for it to order for it to Ingredient
make attractive make attractive s

17 | P a g e 17 | P a g e Date developed:
CBLM’s on trainers August 22, 2022
Methodology Level 1 17 | 1 6
Developed by:
JHONDROBIN A. KADIL