TRAINING PLAN

Qualification: COOKERY NCII

Trainers’ Training Mode of Staff Facilities/Tools and Venue Assessment Date

Training Activity/Task Training Equipment Method and
Requirements Time

1.0 CLEAN AND MAINTAIN KITCHEN PREMISES

1.1 -Clean, Sanitize OJT/ trainer/ Consumables/Materials, Tools Culinary Demonstration/ May 15,
and Store Supervised training and Equipment, Personal training Observation 2024
equipment Industry coordinator/ Protective Equipment (PPE) kitchen/ 8:00am-
Training supervisor Training 5:00pm
Facility
-Clean and
1.2 Sanitize Premises

-Dispose Waste
1.3
2.0 PREPARE APPETIZER
2.1 -Perform Mis OJT/ trainer/ Consumables/Materials, Culinary Demonstration/ May 16
training 2024
en place Supervised training Tools and Equipment, Observation
kitchen/ 8:00am-
Industry coordinator/ Personal Protective Training 5:00pm
Training supervisor Equipment (PPE) Facility
2.2 -Prepare a
 range of
appetizers

2.3 -Present a
range of
Appetizers

2.4 -Stlre
appetizer

3.0 PREPARE STOCKS, SAUCES AND SOUPS

3.1 -Prepare OJT/ trainer/ Culinary Demonstration/ October
training 17, 2024
Stocks, glazez Supervised training Consumables/Materials, Observation
kitchen/ 8:00am-
essences Industry coordinator/ Tools and Equipment, Training 5:00pm
required for Training supervisor Personal Protective Facility
menu item Equipment (PPE)

-Prepare
3.2 soups
required for
menu item

-Prepared
3.3 sauces
required for
menu items

Store and
 3.4 reconstitute
stocks, sauces
and soups

4.0 PREPARE SALADS AND DRESSINGS

4.1 -Perform Mis- OJT/ trainer/ Culinary Demonstration/ October
training 18 2024
en place Supervised training Consumables/Materials, Observation
kitchen/ 8:00am-
Industry coordinator/ Tools and Equipment, Training 5:00pm
Training supervisor Personal Protective Facility
Equipment (PPE)
4.2 -Prepare
variety of
salads and
dressing

Prepared by:

Antonette D. Balaba
Trainer