RATING SHEET

INSTITUTIONAL COMPETENCY
ASSESSMENT TOOLS
***ICATs***

UC5: PREPARE SANDWICHES

COOKERY NCII
EVIDENCE PLAN

Competency Standard EIM NCII

INSTALL WIRING DEVICES OF FLOOR

Unit of Competency AND WALL MOUNTED OUTLETS,
LIGHTING FIXTURE/SWITCHES AND
AUXILLIARY OUTLETS

Demonstration/observation with oral

Ways in which evidence will be collected:
[tick/mark the column]

Third party report

Oral Interview
questioning
The evidence must show that

Portfolio
Written
the trainee…
LO1: . Select wiring devices
X X X X X
reads and interprets drawings to
determine job requirements*
identifies correct type and quantity of
wiring devices and consumable items in
line with job requirements
Cleans and sanitizes tools, utensils and equipment based
on the required tasks*
Prepares tools, utensils and equipment based on the X X X
required tasks*
Identifies ingredients correctly, according to standard X X X
recipes, recipe cards or enterprise requirements
Assembles ingredients according to correct quantity, type X X X
and quality required
Prepares ingredients based on the required form and time X X X
frame*
Thaws frozen ingredients following enterprise procedures. X X X

Cookery NCII
Institutional Competency Assessment Tools
AIREEN SUMARAGO-COMETA
 Washes raw ingredients with clean potable water, where X X X
necessary*
LO2: Prepare a variety of sandwiches
Prepares variety of sandwiches based on appropriate X X X
techniques*
Selects suitable bases from a range of bread type* X X X

Produces sandwiches using correct ingredients to an X X X

acceptable enterprise standard*
Selects and uses appropriate equipment for toasting and
heating according to enterprise procedures and X X X
manufacturer’s manual*
Prepares sandwiches logically and sequentially within the
required time frame and/or according to customer’s X X X
request*
Follows workplace safety and hygienic procedures X X X
according to enterprise and legal requirements*
LO3: Present a variety of sandwiches
Produces sandwiches using correct ingredients to an X X X
acceptable enterprise standard*
Presents sandwiches hygienically, logically and X X X
sequentially within the required timeframe*
Presents sandwiches attractively using suitable garnishes, X X X
condiments and service wares*
Observes factors in plating in presenting sandwiches* X X X

LO4: Store sandwiches

Utilizes quality trimmings and other leftovers, where and X X
when appropriate
Stores sandwiches hygienically at the proper temperature X X X
considering the factors specified by the enterprise*
Keeps sandwiches in appropriate conditions to maintain X X
freshness and quality*

NOTE: *Critical aspects of competency

Cookery NCII
Institutional Competency Assessment Tools
AIREEN SUMARAGO-COMETA
Demonstration Checklist
Trainee’s name: NICOLE JOYCE GIA-SAMANTHA
Trainer’s name: AIREEN S. COMETA
Qualification: COOKERY NCII
Unit of competency: PREPARE SANDWICHES
Date of assessment: NOVEMBER 5, 2020
Time of assessment: 8:00 AM
Instructions for demonstration
Given the following tools, materials and the required resources, you must be able to
perform the following tasks based on the provided copy of specific instruction for
the trainee.

 to show if
DEMONSTRATION evidence is
demonstrated

Yes No N/A
During the demonstration of skills, the trainee ...
LO1: Perform mise-en – place
Cleaned and sanitized tools, utensils and equipment based on
the required tasks*
Prepare tools, utensils and equipment based on the required
tasks*
Identify ingredients correctly, according to standard recipes,
recipe cards or enterprise requirements
Assemble ingredients according to correct quantity, type and
quality required
Prepare ingredients based on the required form and time
frame*
Thaw frozen ingredients following enterprise procedures.
Wash raw ingredients with clean potable water, where
necessary*

Cookery NCII
Institutional Competency Assessment Tools
AIREEN SUMARAGO-COMETA
 LO2: Prepare a variety of sandwiches
Prepare variety of sandwiches based on appropriate
techniques*
Select suitable bases from a range of bread type*
Produce sandwiches using correct ingredients to an acceptable
enterprise standard*
Select and use appropriate equipment for toasting and heating
according to enterprise procedures and manufacturer’s manual*
Prepare sandwiches logically and sequentially within the
required time frame and/or according to customer’s request*
Follow workplace safety and hygienic procedures according to
enterprise and legal requirements*
LO3: Present a variety of sandwiches
Produce sandwiches using correct ingredients to an acceptable
enterprise standard*
Present sandwiches hygienically, logically and sequentially
within the required timeframe*
Present sandwiches attractively using suitable garnishes,
condiments and service wares*
Observe factors in plating in presenting sandwiches*
LO4. Store sandwiches
Utilize quality trimmings and other leftovers, where and when
appropriate
Store sandwiches hygienically at the proper temperature
considering the factors specified by the enterprise*
Keep sandwiches in appropriate conditions to maintain
freshness and quality*
The trainee’s demonstration was:

Satisfactory  Not Satisfactory 

Cookery NCII
Institutional Competency Assessment Tools
AIREEN SUMARAGO-COMETA
Oral Questioning Checklist
Trainee name: NICOLE JOYCE GIA-SAMANTHA
Trainer name: AIREEN S. COMETA
Qualification: Cookery NCII
Unit of competency: Prepare Sandwiches
Date of assessment: November 5, 2020
Time of assessment: 8:00 AM
Instructions for Oral Questioning
The trainee will be assessed based on his/her answers to the given questions. The
trainer should not deviate from the standard questions provided herein.
Oral Questions Satisfactory
response

The trainee should answer the following questions: Yes No

What are the different types of sandwiches?  

What should you do if the available ingredients is not enough
 
during the preparation of sandwiches?
What if you are not aware in thawing frozen ingredients based
 
on the enterprise procedures?
What are the safe work practices/ techniques in preparing
 
sandwiches?
How can you maintain freshness and quality of ingredients?  
What are the factors to consider in storing sandwiches?  

The trainee’s underpinning knowledge was:

Satisfactory  Not Satisfactory 

Feedback to trainee:

The trainee’s overall performance was:

Satisfactory  Not Satisfactory 

Trainee’s signature: Date:

Trainer’s signature: Date:

Cookery NCII
Institutional Competency Assessment Tools
AIREEN SUMARAGO-COMETA
Suggested Questions with Answers for Oral Questioning

Questions with Model Answers

- What are the different types of sandwiches?

-Suggested Answer: Regular, Baked, Grilled, Fried, Open faced, Specialty,
Multi-Decker Wraps, Pinwheel, domino or
checkerboard sandwiches
- What should you do if the available ingredient is not enough during the
preparation of sandwich?
- Suggested Answer: look for a replacement ingredient
- What if you are not aware in thawing frozen ingredients based on the
enterprise procedures?

- Suggested Answer: Ask for someone that knows such enterprise

procedure or look/search for an idea in the internet
- What are the safe work practices on using kitchen equipment and tools?

- Suggested Answer: Garnishing, Spreading, Layering , Piping,

Portioning, Molding, Cutting
- How can you maintain freshness and quality of ingredients?

- Suggested Answer: Refrigerate with the desired temperature

- What are the factors to consider in storing sandwiches?

- Suggested answer: Ingredients of a sandwich, temperature, packaging

Cookery NCII
Institutional Competency Assessment Tools
AIREEN SUMARAGO-COMETA