APPENDICES

APPENDICES
Food and Beverage Date Developed: Document No.

July 2010 Issued by:
Services NCII
Date Revised:
February 2012 Page 99 of 250
Provide food and Developed by:
beverage service to Marisol M. Tandoy
guests Revision # 01
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
Language, literacy and Average grade in: Average grade in:

numeracy (LL&N)
English Math
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
75 to 79 e. 75 to 79
Cultural and Ethnicity/culture:

language background a. English
b. Muslim
c. Bisaya
d. Tagalog
e. Others( please specify)__________________
Education & general Highest Educational Attainment:

knowledge a. High School Level
b. High School Graduate
c. College Level
d. College Graduate
e. Vocational
Sex a. Male
b. Female
Age 30
Physical ability 1. Disabilities(if any)_____________________

2. Existing Health Conditions (Existing illness if any)
a. None

Services NCII
Date Revised:
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Others(please specify) ___________________
Certificates
Previous work
experience a. College Diploma
b. Baker e. Waiter
c. Entrepreneur f. None
d. Bartender g. others:__________
Previous learning Trainings/Seminars attended

experience a. Computer Literacy
b. Community-based training
c. Religious Involvement Training
d. Livelihood Program
e. Others: ___________
f. None
National Certificates acquired and NC level

Training Level
completed a. Housekeeping NCII
b. Bread and Pastry Production NCII
c. Bartending NCII
d. Barista NCII
e. Cookery NCII
f. others:______________
g. None
Special courses Other courses related to Cookery

a. Commercial Cooking
b. Culinary Arts

Services NCII
Date Revised:
c. Food Processing
d. Others(please specify) ________________
e. None
Learning styles a. Visual - The visual learner takes mental pictures of

information given, so in order for this kind of learner to
retain information, oral or written, presentations of new
information must contain diagrams and drawings,
preferably in color. The visual learner can't concentrate
with a lot of activity around him and will focus better and
learn faster in a quiet study environment.
b. 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. They
are often referred to as hyperactive students with
concentration issues.
c. Auditory- a learner who has the ability to remember

speeches and lectures in detail but has a hard time with
written text. Having to read long texts is pointless and will
not be retained by the auditory learner unless it is read
aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities where they can

watch, listen and then review what has happened.
f. Theorist - Learns most when ideas are linked to existing

theories and concepts.
g. Pragmatist - Learns most from learning activities that are
directly relevant to their situation.
Other needs a. Financially challenged

Services NCII
Date Revised:
b. Working student
c. Solo parent
d. Others(please specify) ______________
ROEDEL MAE L. BRACERO

Trainee’s Signature over Printed Name

Services NCII
Date Revised:
Training level completed

Cultural and Language
Education and General

Language, literacy and
Numeracy (LLN&N)
Previous learning
Physical Ability
Special courses
Previous Work
Learning style
Background
Other needs
Experience
experience
knowledge
Age
Sex
Name of Trainee
None None Computer FBS None Auditory Financially

College Literacy NCII Activist Challenged
1. Bracero, Roedel Mae 85-89 Tagalog F 30
Graduate Pragmatist
College None None None None None Kinesthetic Working
2.Aguilar, Kyla Shane 85-89 Tagalog F 24
Graduate Student
College None None None BPP None Auditory Financially
3.Abarredo, Jeomalyn 90-94 Tagalog F 23
Graduate Pragmatist Challenged
4.Peñalosa, John College None None None None None Auditory Financially
85-89 Bisaya M 22
Francis Graduate Activist Challenged
College None None None None None Visual Financially
5. Mariano, Joharish 90-94 Tagalog M 23
Graduate Challenged
Tagalog College None None Housekeepi None None Kinesthetic Working
6. Wilmar Malayao 85-89 M 30
Graduate ng Student
Tagalog College None None None None None Auditory Financially
7. Jayson Galera 90-94 Graduate M 26 Activist Challenged
8. Christine Cuizon 90-94 Tagalog College F 27 None None Baker None None Auditory Working
Date Developed: Document No.

Food and Beverage Services NCII
Date Revised:
Provide food and beverage service to Developed by:
guests Marisol M. Tandoy
Revision # 01
Graduate Activist Student
Tagalog College None None Auditing None None Visual Working
9. Merry Chris Cayog 80-84 F 30
Graduate Kinesthetic Student
Tagalog College None None None None None Visual Working
10. King Bagal 90-94 M 27
Graduate Student
Date Developed: Document No.

Food and Beverage Services NCII
Date Revised:
Provide food and beverage service to Developed by:
guests Marisol M. Tandoy
Revision # 01
SELF-ASSESSMENT CHECKLIST
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…? YE NO
S
1. Participate i n Workplace Communication

1.1 Obtain and convey workplace information ✓
1.2 Speak English at a basic operational level ✓
1.3 Participate in workplace meetings and discussions ✓
1.4 Complete relevant work related documents ✓
2. Work in Team Environment

2.1 Describe team role and scope ✓
2.2 Identify own role and responsibility within team ✓
2.3 Work as a team member ✓
2.4 Work effectively with colleagues ✓
2.5 Work in socially diverse environment ✓
3. Practice Career Professionalism

3.1 Integrate personal objectives with organizational goals ✓
3.2 Set and meet work priorities ✓
3.3 Maintain professional growth and development ✓
4. Practice Occupational Health a nd Safety Procedures

4.1 Identify hazards and risks ✓
4.2 Evaluate hazards and risks ✓
4.3 Control hazards and risks ✓
4.4 Maintain OHS awareness ✓

Services NCII
Date Revised:
BASIC COMPETENCIES
CAN I…? YE NO
S
4.5 Perform basic first-aid procedures ✓
COMMON COMPETENCIES
CAN I…? YE NO
S
1.Develop and Update Industry Knowledge
1.1 Seek information on the industry ✓
1.2 Update industry knowledge ✓
1.3 Develop and update local knowledge ✓
1.4 Promote products and services to customers ✓
2. Observe Workplace Hygiene Procedures
2.1 Follow hygiene procedures ✓
2.2 Identify and prevent hygiene risks ✓
3.Perform Computer Operations
3.1 Plan and prepare for task to be undertaken ✓
3.2 Input data into computer ✓
3.3 Access information using computer ✓
3.4 Produce/output data using computer system ✓
3.5 Maintain computer equipment and systems ✓
4. Perform workplace and safety practices
4.1 Follow workplace procedures for health, safety and security ✓

practices
4.2 Perform child protection duties relevant to the tourism industry ✓
4.3 Observe and monitor people ✓
4.4 Deal with emergency situations ✓
5. Provide Effective Customer Service
5.1 Greet customer ✓

Services NCII
Date Revised:
BASIC COMPETENCIES
CAN I…? YE NO
S
5.2 Identify needs of customers ✓
5.3 Deliver service to customer ✓
5.4 Handle queries through use of common business tools and ✓

technology
5.5 Handle complaints/conflict situations, evaluation and ✓

recommendations
CORE COMPETENCIES
1. Prepare the dining room/restaurant area for service
1.1 Take table reservations ✓
1.2. Prepare service stations and equipment ✓
1.3Set up the tables in the dining area ✓
1.4 Set the mood/ambiance of the dining area
2. Welcome guests and take food and beverage orders
2.1Welcome and greet guests ✓
2.2 Seat the guests ✓
2.3 Take food and beverage orders ✓
2.4 Liaise between kitchen and service areas ✓
3. Promote food and beverage products
3.1 Know the product ✓
3.2 Undertake Suggestive selling ✓
3.3 Carry out Upselling strategies ✓
4. Provide food and beverage services to guests
4.1Serve food orders ✓
4.2 Assist the diners ✓
4.3 Perform banquet or catering food service ✓
4.4 Serve Beverage Orders ✓

Services NCII
Date Revised:
BASIC COMPETENCIES
CAN I…? YE NO
S
4.5 Process payments and receipts ✓
4.6 Conclude food service and close down dining area ✓
4.7 Manage intoxicated persons ✓
5. Provide room service ✓
5.1 Take and process room service orders ✓
5..2 Set up trays and trolleys ✓
5.3 Present and serve food and beverage orders to guests ✓
5.4 Present room service account ✓
5.5 Clear away room service equipment
6. Receive and handle guest concerns

Services NCII
Date Revised:
6.1 . Listen to the complaint ✓
6.2 Apologize to the guest ✓
6.3 Take proper action on the complaint ✓
6.4 Record complaint ✓
Trainee’s Signature:_____________________ Date:_________
Trainer’s Signature:_____________________ Date:_________

Services NCII
Date Revised:
Evidences/Proof of Current Competencies
Current competencies Proof/Evidence Means of validating
BASIC COMPETENCIES
PARTICIPATE IN WORKPLACE COMMUNICATION

 Obtain and convey workplace  Certificate of  Authenticated
information employment certificate/report
 Certificate of of previous
Completion employer.
 Speak English at a basic operational level  Certificate of training  Authenticated
 Certificate of certificate with
achievement dry seal.
 Participate in workplace meetings and  Certificate of training  Authenticated

discussions  Certificate of certificate with
 Complete relevant work related  Certificate of training  Authenticated

documents  Certificate of certificate with
WORK IN TEAM ENVIRONMENT

 Describe team role and scope  Certificate of training  Authenticated
 Identify own role and responsibility  Certificate of training  Authenticated
within team  Certificate of certificate with
 Work as a team member  Certificate of training  Authenticated
 Work effectively with colleagues  Certificate of training  Authenticated
 Work in socially diverse  Certificate of training  Authenticated
environment  Certificate of certificate with
PRACTICE CAREER PROFESSIONALISM
 Integrate personal objectives with  Certificate of training  Authenticated
organizational goals  Certificate of certificate with

Services NCII
Date Revised:
 Set and meet work priorities  Certificate of training  Authenticated
 Maintain professional growth and  Certificate of training  Authenticated
development  Certificate of certificate with
PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
 Identify hazards and risks  Certificate of training  Authenticated
Certificate of achievement certificate with
dry seal.
 Evaluate hazards and risks  Certificate of training  Authenticated
 Control hazards and risks  Certificate of training  Authenticated
 Maintain OHS awareness  Certificate of training  Authenticated
 Perform basic first-aid procedures  Certificate of training  Authenticated
COMMON COMPETENCIES
DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

 Seek information on the industry  Certificate of training  Authenticated
 Update industry knowledge  Certificate of training  Authenticated
 Develop and update local  Certificate of training  Authenticated
knowledge  Certificate of certificate with
 Promote products and services to  Certificate of training  Authenticated
customers  Certificate of certificate with
OBSERVE WORKPLACE HYGIENE PROCEDURES
 Follow hygiene procedures  Certificate of training  Authenticated


Services NCII
Date Revised:
 Identify and prevent hygiene risks  Certificate of training  Authenticated
PERFORM COMPUTER OPERATIONS
 Plan and prepare for task to be  Certificate of training  Authenticated

undertaken  Certificate of certificate with
 Input data into computer  Certificate of training  Authenticated
 Access information using computer  Certificate of training  Authenticated
 Produce/output data using  Certificate of training  Authenticated
computer system  Certificate of certificate with
 Maintain computer equipment and  Certificate of training  Authenticated
systems  Certificate of certificate with
PERFORM WORKPLACE AND SAFETY PRACTICES
 Follow workplace procedures for  Certificate of training  Authenticated

health, safety and security  Certificate of certificate with
practices achievement dry seal.
 Perform child protection duties  Certificate of training  Authenticated
relevant to the tourism industry  Certificate of certificate with
 Observe and monitor people  Certificate of training  Authenticated
 Deal with emergency situations  Certificate of training  Authenticated
 Maintain safe personal presentation  Certificate of training  Authenticated
standards  Certificate of certificate with
 Maintain a safe and secure  Certificate of training  Authenticated
workplace  Certificate of certificate with

Services NCII
Date Revised:
PROVIDE EFFECTIVE CUSTOMER SERVICE
 Greet customer  Certificate of training  Authenticated

 Identify needs of customers  Certificate of training  Authenticated
 Deliver service to customer  Certificate of training  Authenticated
CORE COMPETENCIES
Prepare the dining room/restaurant area for service
 Take table reservations  Certificate of training  Authenticated

 Prepare service stations  Certificate of training  Authenticated
and equipment  Certificate of certificate with
 Set up the tables in the  Certificate of training  Authenticated
dining area  Certificate of certificate with
 Set the mood/ambiance of  Certificate of training  Authenticated
the dining area  Certificate of certificate with
Welcome guests and take food and
 Welcome
beverage orders and greet guests  Certificate of training  Authenticated
 Seat the guests  Certificate of training  Authenticated
 Take food and beverage  Certificate of training  Authenticated
orders  Certificate of certificate with
 Liaise between kitchen  Certificate of training  Authenticated
and service areas  Certificate of certificate with
Promote food and beverage products

Services NCII
Date Revised:
 Know the product  Certificate of training  Authenticated
 Undertake Suggestive  Certificate of training  Authenticated
selling  Certificate of certificate with
 Carry out Upselling  Certificate of training  Authenticated
strategies  Certificate of certificate with
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
Provide room service
 Take and process room  Certificate of training  Authenticated
service orders  Certificate of certificate with
 Set up trays and trolleys  Certificate of training  Authenticated
 Present and serve food and  Certificate of training  Authenticated
beverage orders to guests  Certificate of certificate with
 Present room service  Certificate of training  Authenticated
account  Certificate of certificate with
 Clear away room service  Certificate of training  Authenticated
equipment  Certificate of certificate with
Receive and handle guest concerns

Services NCII
Date Revised:
 Listen to the complaint  Certificate of training  Authenticated
 Apologize to the guest  Certificate of training  Authenticated
 Take proper action on the  Certificate of training  Authenticated
complaint  Certificate of certificate with
 Record complaint  Certificate of training  Authenticated
Trainee’s Signature:_____________________ Date:__________
Trainer’s Signature:_____________________ Date:_________

Services NCII
Date Revised:
Summary of Current Competencies versus Required Competencies
Required Units of Current Training
Competency/Learning Outcomes Gaps/Requirements
Competencies
based on TR
BASIC COMPETENCIES
1. PARTICIPATE IN WORKPLACE COMMUNICATION

 Obtain and convey Obtaining and conveying
workplace information workplace information.
 Speak English at a basic Speaking English at a basic

operational level operational level
 Participate in workplace Participating in workplace

meetings and discussions meetings and discussions.
 Complete relevant work Completing relevant work

related documents related documents.
2. WORK IN TEAM ENVIRONMENT

 Describe team role and scope Describing team role and
scope
 Identify own role and Identifying own role and
responsibility within team responsibility within team
 Work as a team member Working as a team

member
 Work effectively with Working effectively with
colleagues colleagues
 Work in socially diverse Working in socially
environment diverse environment
3. PRACTICE CAREER PROFESSIONALISM
 Integrate personal objectives Integrating personal
with organizational goals objectives with
organizational goals
 Set and meet work priorities Setting and meeting work

priorities
 Maintain professional growth Maintaining professional

and development growth and development

Services NCII
Date Revised:
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
 Identify hazards and risks Identifying hazards and
risks
 Evaluate hazards and risks Evaluating hazards and
risks
 Control hazards and risks Controlling hazards and
risks
 Maintain OHS awareness Maintaining OHS
awareness
 Perform basic first-aid Performing basic first-aid
procedures procedures

Services NCII
Date Revised:
COMMON COMPETENCIES
1. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

 Seek information on the Seeking information on the
industry industry
 Update industry knowledge Updating industry

knowledge
 Develop and update local Developing and update

knowledge local knowledge
 Promote products and services Promoting products and

to customers services to customers
2. OBSERVE WORKPLACE HYGIENE PROCEDURES

 Follow hygiene procedures Following hygiene
procedures
 Identify and prevent hygiene Identifying and prevent

risks hygiene risks
3. PERFORM COMPUTER OPERATIONS

 Plan and prepare for task to Planning and preparing for
be undertaken task to be undertaken
 Input data into computer Inputting data into

computer
 Access information using Accessing information

computer using computer
 Produce/output data using Producing output data

computer system using computer system
 Maintain computer Maintaining computer

equipment and systems equipment and systems
4. PERFORM WORKPLACE AND SAFETY PRACTICES

 Follow workplace procedures Following workplace
for health, safety and security procedures for health,
practices safety and security
practices
 Perform child protection duties Performing child

relevant to the tourism industry protection duties relevant
to the tourism industry
 Observe and monitor people Observing and monitoring

people
Date Developed: December 2022 Document No. CK2023

Date Revised: Issued by: Tacurong
Cookery NCII Developed by: National High School Page 119
RESA JANE B. DELA CRUZ
Revision #
 Deal with emergency situations Dealing with emergency
situations
 Maintain safe personal Maintaining safe personal

presentation standards presentation standards
 Maintain a safe and secure Maintaining a safe and

workplace secure workplace
5. PROVIDE EFFECTIVE CUSTOMER SERVICE

 Greet customer Greeting customer
 Identify needs of customers Identifying needs of

customers
 Deliver service to customer Delivering service to

customer
CORE COMPETENCIES
1. Prepare the dining room/restaurant area for service

 Take table reservations Taking table reservations
 Prepare service stations Preparing service stations

and equipment and equipment
2.
 Preparing stocks, glazes
and essences required for
menu items tools and
equipment
 Prepare soups required for Preparing soups required
menu items. for menu items.
 Prepare sauces required for Preparing sauces required
menu item for menu item
 Store and reconstitute stocks, Storing and reconstituting
sauces and soups. stocks, sauces and soups.
3. Prepare Appetizers
 Prepare mise en place Preparing mise en place
 Prepare a range of appetizers Preparing a range of

appetizers
 Present a range of appetizers Presenting a range of

appetizers

Revision #
 Store appetizers Storing appetizers
4. Prepare Salads and Dressing

 Perform Mise en place Performing Mise en place
 Prepare variety salads and Preparing variety salads

dressing and dressing
 Present a variety of salad and Presenting a variety of

dressings salad and dressings
 Store salads and dressings Storing salads and

dressings
5. Prepare Sandwiches
 Perform Mise en place  Performing Mise en
place
 Prepare variety of  Preparing variety of
sandwiches sandwiches
 Present a variety of  Presenting a variety of
sandwiches sandwiches
 Store sandwiches  Storing sandwiches
6. Prepare Meat Dishes
 Cook meat cuts for service Cooking meat cuts for

service
 Present meat cuts for service Presenting meat cuts for

service
 Store meat Storing meat
7. Prepare Vegetable Dishes

 Prepare vegetable dishes Preparing vegetable dishes
 Present vegetable dishes Presenting vegetable dishes
 Store vegetable dishes Storing vegetable dishes
8. Prepare Egg Dishes

 Prepare and cook egg dishes Preparing and cooking egg

dishes

Revision #
 Present egg dishes Presenting egg dishes
 Store egg dishes Storing egg dishes
9. Prepare Starch Products

 Prepare starch dishes Preparing starch dishes
 Present starch dishes Presenting starch dishes
 Store starch dishes Storing starch dishes
10. Prepare poultry and game dishes

 Cook poultry and game Cooking poultry and game
 Plate/present poultry and Plating/presenting poultry

game and game
 Store poultry and game Storing poultry and game
11. Prepare seafood dishes

 Handle fish and seafood Handling fish and seafood
 Cook fish and shellfish Cooking fish and shellfish
 Plate/present fish and Plating/presenting fish and

seafood seafood
 Store fish and seafood Storing fish and seafood
12. Prepare Desserts

 Prepare desserts and sweet Preparing desserts and

sauces sweet sauces
 Plate/present desserts Plating/presenting desserts
 Store desserts Storing desserts
13. Package Prepared Foods

 Select packaging materials Selecting packaging
materials
 Package food Packaging food
Cookery NCII Date Developed: December 2022 Document No. CK2023

Date Revised: Issued by: Tacurong Page 122
Developed by: National High School
Revision #
Trainee’s Training Requirement
Training Needs Module Title/Module of Instruction
(Learning Outcomes)
 Take table reservations

 Prepare service stations and Prepare the dining room/restaurant
equipment area for service
 Prepare stocks, glazes and essences required for

menu items tools and equipment
 Prepare soups required for menu items.
Prepare Stocks, Sauces and Soup
 Prepare sauces required for menu item
 Store and reconstitute stocks, sauces and soups.
 Prepare mise’ en place

 Prepare a range of appetizers
 Present a range of appetizers Prepare Appetizers
 Store appetizers
 Perform Mise en place

 Prepare variety salads and dressing
 Present a variety of salad and dressings Prepare Salads and Dressing
 Store salads and dressings

 Prepare variety of sandwiches
 Present a variety of sandwiches Prepare Sandwiches
 Store sandwiches

Revision #
 Cook meat cuts for service
 Present meat cuts for service Prepare Meat Dishes
 Store meat

 Prepare vegetable dishes
 Present vegetable dishes Prepare Vegetable Dishes
 Store vegetable dishes
 Prepare and cook egg dishes
 Present egg dishes Prepare Egg Dishes
 Store egg dishes

 Prepare starch dishes
 Present starch dishes Prepare Starch Products
 Store starch dishes

 Cook poultry and game
 Plate/present poultry and game Prepare poultry and game dishes
 Store poultry and game

 Handle fish and seafood
 Cook fish and shellfish Prepare seafood dishes
 Plate/present fish and seafood
 Store fish and seafood

Revision #
 Prepare desserts and sweet sauces
 Plate/present desserts Prepare Desserts
 Store desserts
 Select packaging materials

 Package food Package Prepared Foods

Revision #

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APPENDICES

Food and Beverage Date Developed: Document No.

Language, literacy and Average grade in: Average grade in:

Cultural and Ethnicity/culture:

Education & general Highest Educational Attainment:

Physical ability 1. Disabilities(if any)_____________________

Food and Beverage Date Developed: Document No.

Previous learning Trainings/Seminars attended

National Certificates acquired and NC level

Special courses Other courses related to Cookery

Food and Beverage Date Developed: Document No.

Learning styles a. Visual - The visual learner takes mental pictures of

b. Kinesthetic - described as the students in the classroom,

c. Auditory- a learner who has the ability to remember

d. Activist - Learns by having a go

e. Reflector - Learns most from activities where they can

f. Theorist - Learns most when ideas are linked to existing

g. Pragmatist - Learns most from learning activities that are

directly relevant to their situation.

Other needs a. Financially challenged

Food and Beverage Date Developed: Document No.

ROEDEL MAE L. BRACERO

Food and Beverage Date Developed: Document No.

Training level completed

Education and General

None None Computer FBS None Auditory Financially

Date Developed: Document No.

Date Developed: Document No.

1. Participate i n Workplace Communication

1.3 Participate in workplace meetings and discussions ✓

1.4 Complete relevant work related documents ✓

2. Work in Team Environment

2.2 Identify own role and responsibility within team ✓

2.3 Work as a team member ✓

2.4 Work effectively with colleagues ✓

2.5 Work in socially diverse environment ✓

3. Practice Career Professionalism

3.2 Set and meet work priorities ✓

3.3 Maintain professional growth and development ✓

4. Practice Occupational Health a nd Safety Procedures

4.2 Evaluate hazards and risks ✓

4.3 Control hazards and risks ✓

4.4 Maintain OHS awareness ✓

Food and Beverage Date Developed: Document No.

4.5 Perform basic first-aid procedures ✓

1.Develop and Update Industry Knowledge

1.1 Seek information on the industry ✓

1.2 Update industry knowledge ✓

1.3 Develop and update local knowledge ✓

1.4 Promote products and services to customers ✓

2. Observe Workplace Hygiene Procedures

2.1 Follow hygiene procedures ✓

2.2 Identify and prevent hygiene risks ✓

3.Perform Computer Operations

3.1 Plan and prepare for task to be undertaken ✓

3.2 Input data into computer ✓

3.3 Access information using computer ✓

3.4 Produce/output data using computer system ✓

Trainee’s Signature:_____________ Date:_

Trainer’s Signature:_____________ Date:_

Trainee’s Signature:___________ Date:

Trainer’s Signature:_____________ Date:_