REPUBLIC OF THE PHILIPPINES

REGION VIII
WISDOM GLOBAL TECHNICAL AND VOCATIONAL SCHOOL
Zone II, Sogod, Southern Leyte

TRAINING ACTIVITY MATRIX

COOKERY NC II
FACILITIES,
DATE AND
TRAINING ACTIVITY NAME OF TRAINEE TOOLS AND VENUE (WORK REMARKS
TIME
EQUIPMENT STATION)
UC 2: PREPARE STOCKS, SAUCES AND SOUP
LO 3: PREPARED SAUCES REQUIRED FOR MENU ITEMS
Flag ceremony All trainees and School oval April 1, 2019/
((Every Monday) trainers ground 8:00 am to
9:00 am
•Prayers
• Orientation and 10:00am to
Introduction of the • Laptop 5:00pm
Qualification All trainees • Projector
Workshop
• Conduct Pre-test • List of Trainees
• TNA tools
• Pre-test
Questionnaire
NEXT DAY
• Self-paced Instruction: • Information Sheet
Read Information Sheet 2.3-1 on Hygienic Lapulapu, Ritchie
13.2-1 on Packaging principles and • Learning April 2, 2019/ K. can now
requirements for sanitary, Lapulapu, Ritchie K. practices Resource 8:00am to proceed to the
occupational and local Area 11:30am next learning
health • Self-Check 13.2-1 content
• Answer Self Check 2.2-1
• Audio/Video Presentation Audio Presentation
Instruction: Listen/watch (Laptop and Humabon, Glen
on Classifications of Projector) April 2, 2019/ can now proceed
sauces Humabon, Glen G. • Computer Area 8:30am to to the next
11:30am learning content
• Oral Questioning with
Demonstration
• Demonstration Instruction: Ingredients
Demonstrate on • 1/4 cup butter or Tataboy N.
Classifications of sauces margarine Magellan is now
• 1/4 cup all- April 2, 2019/ Performing Task
• Perform Task Sheet 13.2-8 purpose flour • Practical Area • 8:30am to Sheet 2.3-2
on Make a • 2 cups Basic 11:30am
Espagnole/Brown sauce Brown Stock Tataboy N.
• 1/8 teaspoon salt Magellan is now
Magellan, Tataboy • 1/8 teaspoon Performing Job
N. pepper Sheet 2.3-2
• Perform Job Sheet 13.2-8 He can now
Equipment’s • Institutional • 1:00pm to
Preparing Stocks, Sauces Area 4:00pm proceed to the
• Preparation table
And Soups next learning
• Sauce pan
• Ladle outcome

Is now performing
4:00pm to
•5S 5s
All trainees 5:00pm
Prepared by:
JOHN FRANCISCO D. ALVAR
TRAINER/COOKER NCII
Approved by:
Luz M. Villiariaz
SCHOOL ADMINISTRATOR