Westbridge Institute of

Technology, Inc.
Banlic Campus

Name: Rosemarie H. Trapago Course: NC II Cookery

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
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
e. 75 to 79 e. 75 to 79

Cultural and language Ethnicity / culture

background
a. Ifugao
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
Others (please specify) _____________

Education & general Highest Educational Attainment

knowledge
a. High School Level
b. High School Graduate
c. College Level
d. College Graduate
e. With units in Master’s Degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate

Sex a. Male
b. Female

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Banlic Campus

Characteristics of learners

Your age: 21

1. Disabilities(if any) NONE

2. Existing Health Conditions (Existing illness if any)
a. None
b. Asthma
C. Heart disease
d. Anemia
e. Hypertension
f.Diabetes
g.Others(please specify)___________

NC Certificates
a. TQ certified
b. NC graduate
c. NC trainer
d. NC lead trainer
Number of years as a competency trainer_________
List down trainings related to NC
Welcoming Guest
Table Set-uP
National Certificates acquired and NC level
Food and beverage NC II
Other courses related to NC:
a. Units in education
b. Master's degree units in education
C. Others(please specify)__________
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 ago
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 directlyrelevant to their situation.
a. Financially challenged
b. Working student
c. Solo parent

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 Westbridge Institute of
Technology, Inc.
Banlic Campus
Name: Rosemarie H. Trapago
Qualification: FOOD AND BEVERAGE SERVICE NC II

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.

BASIC COMPETENCIES
Can I…? Yes No
1. PARTICIPATE IN 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 AND SAFETY PROCEDURES

4.1 Identify hazards and risks?

4.2 Evaluate hazards and risks?

4.3 Control hazards and risk?

4.4 Maintain OHS awareness?

4.5 Perform basic first-aid procedures?

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COMMON COMPETENCIES
CAN I…?
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 0bserve and monitor people?
✔️

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4.4 Deal with emergency situations?
✔️
4.5 Maintain safe personal presentation standards?
✔️
5.PROVIDE EFFECTIVE CUSTOMER SERVICE
5.1 Greet customer ?
✔️
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? ✔️

Can I…?
CORE COMPETENCIES
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
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3.1. Perform Mise en place
✔️
3.2 Prepare a range of appetizers
✔️
3.3 Present a range of appetizer
✔️
3.4 Store appetizers
✔️
4. PREPARE SALADS AND DRESSINGS
4.1. Mise en place
✔️
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. RECEIVE AND HANDLE GUEST CONCERNS
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 VEGETABLE DISHES

7.1 Perform mise 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

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✔️
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
✔️
10. PREPARE POULTRY

10.1 Perform mise en place

✔️
10.2 Cook poultry and game dishe
✔️
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 dessert
✔️
12.4 Store dessert
✔️
13. PACKAGE PREPARED FOOD

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13.1 Select packaging materials
✔️
13.2 Package food
✔️

Evidences/Proof of Current Competencies

Form 1.2: Evidence of Current Competencies acquired related to Job/Occupation

Current Competencies Proof/Evidence Means of validating

BASIC COMPETENCIES Cert. of Achievement Submitted Diploma or
Transcript of record
COMMON COMPETENCIES Cert. of Achievement Submitted valid
certificates
CORE COMPETENCIES
 Preparing dining National Competency
room/restaurant Certificate
for service
 Welcome guests Actual Demonstration
and take food and presentation.
orders
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 Receiving and Documentation of
handling guest demonstration and
concerns presentation(videos or
pictures)
 Providing food
and beverage
service
 Providing room
Service
 Promote food
and beverage
Droducts

Identifying Training Gaps

Form 1.3 Summary of Current Competencies Versus Required Competencies (Sample)

Required Units of Current Competencies Training

Competency/Learning Gaps/Requirements
Outcomes based on CBC
BASIC COMPETENCIES
1.Participate in workplace Participate in workplace
communication communication
2.Work in team environment Work in team
environment
3.Practice career Practice career
professionalism professionalism
4.Practice occupational health Practice occupational
and safety procedures health and safety
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procedures
Required Units of Current Competencies Training
Competency/Learning Gaps/Requirements
Outcomes based on CBC
COMMON COMPETEBCIES
1.Develop and update industry Develop and update
knowledge industry Knowledge
2.0bserve workplace hygiene Observe workplace
Drocedures hygiene procedures
3.Perform computer Perform computer
operations operations
4.Perform workplace and Perform workplace and
safety safetv pracuces
practices
5.Provide effective customer Provide effective customer
service service
Required Units of Current Competencies Trainin
Competency/Learning GapS Requirement
Outcomes based on CBC
COMMON COMPETENCIES
PREPARE THE DINING PREPARE THEDINING
ROOM/RESTAURANT AREA ROOM/RESTAURANT AREA
FOR SERVICE FOR
 Take table  SERVICE
reservations  Set up the
 Prepare service  tables in the
stations and  dining arca
equipment
 Set up the tables in
the
dining area
 Set the mood
ambiance of the
dining are
WELCOME GUESTS AND TAKE WELCOME GUESTS
FOOD AND BEVERAGE AND TAKE FOOD AND
ORDERS BEVERAGE ORDERS
• Welcome and greet guests  Welcome and greet
• Seat the guests guests
• Take food and beverage  Seat the guests
orders  Take food and
• Liaise between kitchen and beverage orders
service areas  Liaise between
kitchen and
service areas
PROMOTE FOOD AND PROMOTE FOOD AND
BEVERAGE PRODUCTS BEVERAGE PRODUCTS
 Know the product  Know the product
 Undertake Suggestive  Undertake Suggestive
selling selling
 Carry out Upselling  Carry out Upselling
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strategies strategies
PROVIDE FOOD AND PROVIDE FOOD AND
BEVERAGE SERVICES TO BEVERAGE SERVICES TO
GUESTS GUESTS
 Serve food orders  Serve food orders
 Assist the diners  Assist he diners
 Pertorm banquet or  Perform bonquet
catering food service or catering food
• Process payments and service
receipts  Process payments
 Conclude food service and receipt
and close down dining  Conclude food
area service and close
 serve Beverage Orders down dining area
Serve Beverage
Orders
PROVIDE ROOM SERVICE PROVIDE ROOM SERVICE
 Take and process  Take and process
room room service orders
service orders  Clear away room
 Clear away room service equipment
service  Present and serve
equipment food and beverage
 Present and serve orders to guests
food and beverage • Present room
orders to guests service account
 Present room service  Set up trays and
account trolleys
 Set up trays and
trolleys
RECEIVE AND HANDLE GUEST RECEIVE AND HANDLE
CONCERNS GUEST CONCERNS
• Listen to the complaint • Listen to the complaint
•Apologize to the guest •Apologize to the guest
• Take proper action on the •Take proper action on the
complaint complaint
•Record complaint • Record Complaint

Form No. 1.4: Training Needs

Training Needs Module Number of Hours
(Learning Outcomes) Title/Module of Instruction
Provide Room
Service
Present and serve Provide Room 62 HOURS
food and beverage Service
orders to guests

Prepared by:
JENNIE MAE R. HERCE
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Trainer/ Instructor

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